Connoisseurus Veg

Vegan Whoopie Pies

Alissa Saenz — Fri, 17 Jul 2026 13:01:19 +0000

Made with fluffy vanilla filling smushed between two rich chocolate cake rounds, these vegan whoopie pies are fun to make and an absolute joy to devour!

You know, I may have had a whoopie pie as a kid, but after going vegetarian at 13, it was so long ago that I honestly can't remember. What I do remember is drooling over the ones sold by Amish bakers at farmers' markets for the last thirty-plus years. I never looked back when it came to meat, but a cake sandwich with marshmallow filling? Much harder to walk away from!

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The marshmallow filling is the challenging part to veganize. These days I can work around marshmallow-based treats, like I did with my vegan rice krispie treats, vegan ambrosia salad, and vegan s'mores cookies. Those were easy enough to recreate with vegan marshmallows. Sadly, vegan marshmallows didn't work for my whoopie pie filling. It turned into a big, clumpy marshmallow mess.

No problem, though! We actually don't need marshmallows here. These vegan whoopie pies are stuffed with a fluffy vanilla filling adapted from my vegan ermine frosting (check out my vegan red velvet cake recipe for that), then sandwiched between two tender chocolate cake rounds. And let me tell you, biting into one of these babies is the most fun I've had in, like, three decades.

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.

Make the filling. Start by creaming vegan butter, shortening, and vanilla together, then start beating in the cooled roux. The mixture will get creamy and fluffy.

Fill the cakes. Use about two tablespoons per pie. You can pipe it with a pastry bag if you're fancy, or just use a spoon. (Full disclosure, the finished pies in the photos were done with a pastry bag.)

Tip: If your filling seems too loose, just cover the bowl and stick it in the fridge for a while. You can briefly rewhip it with a mixer if it firms up too much in there.

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

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📖 Recipe

Vegan Whoopie Pies

Made with fluffy vanilla filling smushed between two rich chocolate cake rounds, these vegan whoopie pies are fun to make and an absolute joy to devour!

Course Dessert

Cuisine American

Prep Time 30

Cook Time 20

Cooling Time 2

Total Time 2 50

Servings

Calories 573kcal

Author Alissa Saenz

Ingredients

For the Filling

1 ½ cups organic granulated sugar
9 tablespoons all-purpose flour
1 cup unflavored and unsweetened non-dairy milk
6 tablespoons full-fat coconut milk
1 cup vegan butter, room temperature
½ cup vegetable shortening
1 teaspoon vanilla extract

For the Cakes

⅓ cup unflavored and unsweetened non-dairy milk (for the flax egg)
2 tablespoons ground flaxseed
1 ¾ cups all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon espresso powder (optional)
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups organic granulated sugar
¾ cup vegan butter, room temperature
2 teaspoons vanilla extract
½ cup unflavored and unsweetened non-dairy milk (in addition to the milk for the flax egg)

US Customary - Metric

Instructions

Start with the filling, since it will need to cool and possibly chill. Whisk the sugar, flour, milk, and coconut milk together in a small saucepan and set it over medium heat. Heat the mixture while whisking constantly until it comes to a simmer. After a minute or two of simmering, it should thicken to a pudding-like consistency. Remove the pot from heat and let it cool completely, about 1 to 2 hours, giving it a whisk every so often or covering it directly with plastic wrap to prevent a skin from forming.
Make the cakes while the filling mixture cools. Start by preheating the oven to 350°F and lining a couple of baking sheets with parchment paper.
Stir the ⅓ cup non-dairy milk together with the ground flaxseed in a large mixing bowl. Let the mixture sit for about 5 minutes, while you combine the dry ingredients. This is your flax egg.
Whisk the flour, cocoa powder, espresso powder (if using), baking powder, baking soda, and salt together in a large mixing bowl. Set it aside.
Add the butter, sugar, and vanilla extract to the bowl with the flax egg. Use an electric mixer at high speed to cream the ingredients together until fluffy, about 30 seconds to 1 minute.
Turn the speed of the mixer down to low, then slowly drizzle in the ½ cup of non-dairy milk with the mixer running.
Beat the flour mixture into the wet ingredients, adding about a third at a time and beating until fully combined. The batter will be thick and fluffy.
Drop the batter in rounds, about 2 tablespoons each, on the baking sheets, leaving at least 2 inches between them. You can bake the cakes in batches if they don't all fit on your baking sheets.
Bake the cakes for 13 to 15 minutes, until they're puffy and set. Test them for doneness by touching the top of one with a finger — it should feel set and spring back very slightly. If it stays collapsed, give the cakes a few minutes more.
Place the baking sheets on cooling racks when they come out of the oven. Let the cakes cool for about 5 minutes, then remove them from the baking sheets and transfer them directly to the racks to finish cooling.
Once the filling mixture has fully cooled, you can finish making the filling. Start by creaming the vegan butter, shortening, and vanilla together in a large mixing bowl. Beat in the cooled, cooked flour mixture, adding a bit at a time until the mixture is thick and creamy. If the mixture seems too loose to fill the cakes, cover the bowl and chill it for 30 to 60 minutes.
Spoon or pipe about 2 tablespoons of the filling onto the underside of one of the cakes, then top it with a second cake, sandwiching the filling between them. Repeat the process for the rest of the cakes.
Chill until ready to serve, or enjoy immediately.

Notes

Store the whoopie pies in an airtight container in the refrigerator for up to 4 days. Let them sit at room temperature for about 15 to 20 minutes before serving if you prefer a softer filling.

Nutrition

The post Vegan Whoopie Pies appeared first on Connoisseurus Veg.

Sweet & Spicy Tempeh Peanut Noodle Bowls

Alissa Saenz — Wed, 15 Jul 2026 11:00:00 +0000

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.

I love doing all kinds of creative things with tempeh. I make it into tempeh bacon, tempeh ribs, and even tempeh burgers. All delicious! But sometimes it's nice to just let tempeh be tempeh. Tempeh is a staple in Indonesian cuisine, and in Indonesia, you're not likely to find it masquerading in the form of a meat substitute. Instead, you might find it fried and seasoned with ingredients like sweet soy sauce, chili paste, and aromatic spices. That's exactly how I prepared it for these tempeh noodle bowls!

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I'm not going to pretend this recipe is 100% authentic Indonesian cuisine, but it's definitely inspired by it, and it's some of the tastiest tempeh I've ever eaten!

Kecap manis, also known as sweet soy sauce, is the star seasoning, and it caramelizes beautifully on pan-fried tempeh strips, giving them delightful crispy edges and amazing flavor. This tempeh is scrumptious on its own, but here we're serving it over warm noodles tossed in a sweet-and-savory peanut sauce with stir-fried cabbage and bell pepper. Juicy cherry tomatoes and crisp cucumber strips add the perfect fresh contrast. It's the most amazing blend of flavors and textures, and I know you're going to love it.

Ingredients You'll Need

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.

Tip: To make this dish gluten-free, substitute rice noodles or 100% buckwheat soba noodles and use gluten-free tamari in place of the soy sauce. In place of the kecap manis, use 3 tablespoons of gluten-free tamari and 1 tablespoon of organic sugar.

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 6: Finish the sauce. Whisk in the peanut butter and soy sauce, then thin it with a bit of water.

Step 7: Cook the shallots. Add some more oil to the skillet, let it heat up, then add sliced shallots. Cook them for a few minutes, stirring often, just until they soften and start to brown. Take them out of the skillet when they're done.

Step 8: Cook the veggies. You can add more oil to the skillet if needed, then add your cabbage and pepper. Stir-fry the veggies for a couple of minutes until they become tender-crisp.

Step 9: Cook the garlic. Push the cabbage and pepper aside, then add your minced garlic to the skillet. Cook it very briefly, stirring the whole time to prevent burning, until it gets very fragrant.

Step 10: Add the noodles and sauce. Add the noodles first, along with the cooked shallots, then the sauce. Cook everything for a minute or two until it's hot, and the noodles are nicely coated in sauce.

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.

Leftovers, Storage & Meal-Prep

If possible, store the components of this recipe separately — noodles in one airtight container, raw veggies in another, herbs in another, and tempeh in another. Everything will keep in the fridge for 3 to 4 days. The noodles can be reheated in a skillet on the stove or in the microwave, adding a splash of water if the sauce has gotten dry. The tempeh is best reheated in the microwave.

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

📖 Recipe

Sweet & Spicy Tempeh Peanut Noodle Bowls

Course Entree

Cuisine American, Indonesian

Prep Time 15

Cook Time 20

Total Time 35

Servings

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

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

Nutrition

The post Sweet & Spicy Tempeh Peanut Noodle Bowls appeared first on Connoisseurus Veg.

Marry Me Chickpea Burgers

Alissa Saenz — Mon, 13 Jul 2026 11:00:00 +0000

You're seriously going to want to tie the knot with these burgers. With the irresistible combination of sun-dried tomatoes, garlic, and basil in both the patties and the sauce, these marry me burgers are a vegan flavor explosion, guaranteed to steal your heart. Best of all, they're surprisingly easy to make!

My marry me chickpeas and marry me soup are two of my favorite meals when I'm craving flavor-packed, hearty vegan comfort food. Both dishes are especially perfect for chilly nights! But we don't have many chilly nights in July. Fine, I'll still enjoy them, but I got to thinking: why not incorporate those flavors into something a little more seasonal? And thus, the marry me chickpea burger was born.

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These burgers have all the best elements of my previous marry me recipes — sun-dried tomatoes, basil, and garlic — packed into hearty chickpea-walnut patties and a creamy burger sauce that's perfect for slathering on top. What I love about this version is that you get all those delicious flavors in something that's a bit lighter and simple to make.

These burgers are destined to become a year-round favorite!

Ingredients You'll Need

Walnuts. These add texture and a nice nutty flavor to the burgers. Pecans also work, and sunflower seeds are a great option if you've got a nut allergy.
Chickpeas.
Panko breadcrumbs.
Sun-dried tomatoes. The recipe calls for dry-packed sun-dried tomatoes. Oil-packed will work, but you'll want to drain and blot them before using.
Shallot. Red onion will also work in a pinch.
Garlic.
Tomato paste.
Lemon juice. Use freshly squeezed juice (not bottled!) for the best flavor.
Fresh basil.
Salt.
Olive oil. You could substitute another neutral high-heat oil if you'd like.
Vegan mayonnaise. Look for this either in the natural foods section or near the regular mayo at the store.
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!

Step 1: Grind the walnuts. Place them into a food processor bowl, then run the machine until they're nice and ground — you want a coarse powder.

Step 2: Blend the ingredients. Add the rest of the burger ingredients: chickpeas, breadcrumbs, sun-dried tomatoes, shallots, garlic, tomato paste, lemon juice, basil, and salt. Just pulse the machine until everything is mixed, but still a little chunky.

Step 3: Cook the patties. Shape the mixture into about 4 (or as many as 6) patties, then cook them in an oiled skillet for 4 to 5 minutes on each side.

Step 4: Mix the sauce. Stir vegan mayo, chopped sun-dried tomatoes, chopped fresh basil, lemon zest, and minced garlic together in a small bowl.

Step 5: Serve. Stuff the patties into buns, slather them with sauce, and pile on your favorite burger toppings. I'm using red onion, tomato, and arugula (highly recommended!). Some vegan mozzarella or provolone-style slices also work great on these burgers.

Frequently Asked Questions

Can these burgers be made gluten-free?

Yup! Skip the panko breadcrumbs and grind ¾ cup of gluten-free rolled oats along with the walnuts in step 1. Also, make sure to use gluten-free buns.

Can these burgers be baked?

They sure can! Bake the patties on a parchment paper-lined baking sheet at 400°F for about 15 minutes on each side, or until firm.

Can these burgers be grilled?

Yes, but, like many veggie burgers, they don't hold together very well on the grill. If you'd like to try it, I recommend baking them first as outlined above, but only for 10 minutes on each side, then finishing them on the grill.

Can I make these burgers in advance?

You can! The patties and sauce will each keep in the fridge for about 4 days. Alternatively, you can follow the recipe up to step 2, then store the mixture in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. When you're ready, just thaw (if frozen), then shape and cook the patties as directed in the recipe.

More Vegan Burger Recipes

📖 Recipe

Marry Me Chickpea Burgers

Course Entree, Main, Sandwich

Cuisine American

Prep Time 15

Cook Time 10

Total Time 25

Servings

Calories 670kcal

Author Alissa Saenz

Ingredients

½ cup shelled walnuts
1 (15 ounce/425 gram) can chickpeas, drained and rinsed
¾ cup panko breadcrumbs
⅓ cup dry-packed sun-dried tomatoes, soaked in warm water for about 10 minutes
¼ cup chopped shallot
2 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons lemon juice
½ cup chopped fresh basil leaves, packed
1 teaspoon salt
Olive oil, for pan-frying

For the Sauce

½ cup vegan mayonnaise
2 tablespoons dry packed sun-dried tomatoes, finely chopped
2 tablespoons fresh basil leaves
1 teaspoon lemon zest
1 small garlic clove, minced

For Serving

4 burger buns
Burger toppings of choice, such as vegan cheese, fresh greens, tomato, pickles, and sliced onion

US Customary - Metric

Instructions

Place the walnuts into the bowl of a food processor fitted with an S-blade, then blend them to a coarse powder.
Add the chickpeas, breadcrumbs, sun-dried tomatoes, shallot, garlic, tomato paste, lemon juice, basil, and salt. Pulse the machine until the ingredients are finely chopped and well blended, stopping to scrape down the sides of the bowl as needed. Don't overblend the mixture — keep some texture.
Lightly oil the bottom of a medium skillet and place it over medium heat. Shape the chickpea mixture into 4 patties while the skillet heats up, then place them in the skillet, cooking only as many as you can fit at a time without crowding. Cook the patties for 4 to 5 minutes on each side, until lightly browned. Cook any remaining patties in subsequent batches, adding oil to the skillet as needed.
Stir the sauce ingredients together in a small bowl.
Stuff the patties into buns and top them with the sauce and burger toppings of choice. Serve and enjoy!

Notes

This recipe can make up to 6 smaller burgers.

Nutrition

The post Marry Me Chickpea Burgers appeared first on Connoisseurus Veg.

Vegan Egg Bites

Alissa Saenz — Mon, 06 Jul 2026 11:00:00 +0000

These vegan egg bites are fluffy, savory, and packed with veggies! Made with a tofu-based "egg" filling and baked in mini muffin cups, they're perfect for meal prep breakfasts, breakfast-for-dinner nights, and grab-and-go snacks.

If you're a regular reader, you probably know that I was never big on eggs. My husband, on the other hand, misses eggs big time, and he can't get enough of dishes like my vegan omelet, vegan breakfast sandwiches, and vegan quiche. I can't blame him — I don't miss eggs at all, and I still love those recipes.

But one thing actual eggs have going for them is convenience. Yeah, my vegan scrambled eggs are pretty easy, but not quite as easy as cracking an egg in a pan. With that in mind, I set out to create a great make-ahead eggy vegan breakfast, and these vegan egg bites hatched. (Sorry. The pun was right there.)

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They're kind of like mini versions of my vegan frittata, baked in a mini muffin tin. You've got a creamy, blended tofu base seasoned with ingredients like nutritional yeast and kala namak, making it taste surprisingly eggy. And to make things interesting, you've also got sautéed veggies with a little garlic.

All in all, these little bites are super tasty, easy to make, and perfect for meal-prep, so you can satisfy your cravings any day of the week. They're pretty egg-celent. (I crack myself up. Annnnnnd I'll show myself out now.)

Ingredients You'll Need

Vegetable oil. Any neutral high-heat oil is fine — olive, canola, corn, and avocado oil are all options.
Onion.
Red bell pepper. Feel free to swap this with another color of bell pepper.
Baby spinach.
Garlic.
Firm tofu. Extra-firm will also work, but I don't recommend using soft or silken (the bites will be too delicate to get out of the pan), or super-firm (they'll be too hard).
Soy sauce. Substitute gluten-free tamari if you'd like your bites to be gluten-free.
Nutritional yeast flakes. These will add a savory, almost cheesy flavor to your bites. Look for it in the natural foods section of your grocery store. And whatever you do, don't substitute baker's yeast — it's a totally different thing.
Cornstarch.
Lemon juice.
Turmeric. This is just for color, and you probably won't even taste it. Feel free to leave it out if you prefer, though.
Salt and pepper.
Kala namak. This is a type of salt that's high in sulfur, so it gives the egg bites an eggy flavor. You can buy it at Indian grocery stores or online. You're also welcome to skip it — the bites will still 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!

Steps 1 & 2: Prepare. Preheat your oven to 350°F and oil your mini muffin tin. Don't be stingy with the oil — these bites tend to stick.

Step 3: Cook pepper and onion. Heat some oil in a skillet, then add finely chopped onion and bell pepper. Cook the mixture for a few minutes to start softening the veggies.

Step 4: Add spinach and garlic. First, add the baby spinach and cook it until it starts to wilt, then add minced garlic and continue cooking the mixture until it becomes very fragrant.

Step 5: Blend the batter. Add the batter ingredients to a food processor or blender: tofu, oil, soy sauce, nutritional yeast, cornstarch, lemon juice, turmeric, salt, kala namak (or additional salt), and black pepper. Blend it up until smooth. It'll be very thick!

Step 6: Combine batter and vegetables. You can do this right in the skillet you used to cook the veggies, or you can add everything to a large mixing bowl and stir it up.

Step 7: Fill the tin. Divide your batter among the cups of your muffin tin, gently pressing it in and smoothing the tops.

Step 8: Bake. Pop the tin into the oven and bake your bites. They'll have darkened and will feel set on top when they're done.

Step 9: Cool and finish. Let the vegan egg bites cool in the tin on a cooling rack for about 20 minutes, then use a knife to gently loosen them from the pan. Chill the entire pan for an hour, then gently remove your bites.

Tip: Wondering why you need to cool and chill the bites before removing them from the pan? They tend to stick, and chilling firms them up, so they're less likely to break. If you want to skip these steps, try using mini muffin liners. A good nonstick muffin tin can also help.

Step 10: Serve. Your egg bites will be cold at this point, so warm them up briefly in the microwave before enjoying.

Storage Information

Store your vegan egg bites in an airtight container in the fridge for up to five days. Reheat them in the microwave before enjoying, but keep it brief — a few seconds per bite is all you need!

Variations

Switch up the veggies. Just about anything goes! Carrots, broccoli, kale, cauliflower, and green beans all work great. Just make sure you dice them up finely. The only veggies I'd avoid are those that are high in water, like zucchini.
Cheesy egg bites. Add a bit of finely shredded vegan cheese to the batter.
Spiced egg bites. Add a teaspoon of a spice blend such as curry powder or taco seasoning to take your egg bite flavor to the next level.

More Savory Vegan Breakfast Recipes

📖 Recipe

Vegan Egg Bites

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 22

Inactive Time 1 20

Total Time 1 52

Servings bites

Calories 31kcal

Author Alissa Saenz

Equipment

1 24-cavity mini muffin tin
1 Food processor or blender

Ingredients

2 tablespoons vegetable oil, divided
¼ cup finely diced onion
½ red bell pepper, finely diced (about ⅔ cup)
2 cups baby spinach
1 garlic clove, minced
1 (14 ounce/397 gram) package firm tofu, drained
2 tablespoons soy sauce
2 tablespoons nutritional yeast flakes
1 tablespoon cornstarch
1 tablespoon lemon juice
½ teaspoon ground turmeric
¼ teaspoon salt
¼ teaspoon kala namak (or another ¼ teaspoon salt)
½ teaspoon black pepper

US Customary - Metric

Instructions

Preheat the oven to 350°F.
Generously oil the cups of your muffin tin.
Coat the bottom of a medium skillet with 1 tablespoon of the oil and place it over medium heat. Give the oil a minute to heat up, then add the onion and bell pepper. Cook the vegetables for about 4 minutes, stirring occasionally, until they start to soften.
Stir in the spinach, then continue to cook the mixture for 1 to 2 minutes, until it wilts, then add the garlic and cook everything for about 1 more minute until the garlic is very fragrant. Remove the skillet from heat and set it aside for now.
Place the tofu, remaining tablespoon of oil, soy sauce, nutritional yeast, cornstarch, lemon juice, turmeric, salt, kala namak (if using), and black pepper into the bowl of a food processor fitted with an S-blade. Blend until smooth, stopping to scrape down the sides of the bowl as needed.
Mix the tofu mixture with the vegetables. You can either transfer the tofu mixture to the skillet, or add both mixtures to a mixing bowl. Stir to combine.
Divide the mixture among the prepared muffin cups, pressing it in gently and smoothing it out on top.
Bake the bites for about 15 minutes, until darkened and set on top.
Place the muffin tin on a cooling rack and let the bites cool for 20 minutes. Gently run a knife along the edge of each bite, then pop the muffin tin into the fridge and chill the bites for 1 hour. This helps them firm up so they come out of the tin without breaking (Note 1). Remove the tin from the fridge and gently remove the bites from the tin.
Reheat the bites in the microwave before serving. Enjoy!

Notes

You may be able to skip this step if you're using a nonstick muffin tin. Check by gently trying to remove one bite. If it resists, proceed with chilling.

Nutrition

The post Vegan Egg Bites appeared first on Connoisseurus Veg.

Vegan Strawberry Pretzel Salad

Alissa Saenz — Fri, 03 Jul 2026 11:00:00 +0000

This vegan strawberry pretzel salad isn't a salad at all — it's a delicious dessert! It starts with a crunchy, salty pretzel crust that's covered in a sweet, creamy filling and topped with a fresh strawberry layer.

I still have a lot to learn about regional American cuisine, despite the fact that I constantly develop recipes. Case in point: last holiday season, I asked my Facebook page which classic holiday dessert they wanted veganized. I got so many responses for treats I was familiar with, like vegan tiramisu and vegan shortbread cookies, as well as ones that were new to me, like vegan pfeffernüsse (they were delicious!). But one repeated request left me scratching my head — vegan strawberry pretzel salad.

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So many questions! Why put pretzels in a salad? Don't they get soggy? And didn't I specifically ask for dessert requests?

As it turns out, strawberry pretzel salad is a dessert. I learned that in parts of the Midwest, a dish served cold might be referred to as a salad, even if it's very much not a salad. This one is a layered treat. It has a pretzel crust — salty, crunchy, sweet... nice start. The traditional version is made with a filling of cream cheese and Cool Whip, but we're using a sweet cashew and coconut cream filling instead. It all gets topped off with strawberries embedded in Jell-O, which we'll be replacing with vegan Jell-O.

And while the holidays are still a long way off as I'm posting this, vegan strawberry pretzel salad is also an excellent summer treat! The cool creamy filling, juicy strawberry topping, and crunchy pretzel crust are delicious any time of year, but the combination is basically heaven on a hot summer day.

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!

Pretzels. You can use standard thin pretzels, mini pretzels, or pretzel sticks. Just stay away from thicker varieties like nuggets and rods.
Vegan butter. Most stores will carry this in the refrigerator case, near the regular butter.
Sugar. Use organic sugar to keep the recipe vegan.
Raw cashews. These will make up much of the creamy base for the filling. Make sure they're raw (not roasted), and be prepared to soak them in water to soften them up.
Coconut cream. Not to be confused with similarly named products, like cream of coconut (why do they do this?). Coconut cream is sold in cans, usually near the canned coconut milk.
Non-dairy milk. You can use any unflavored and unsweetened non-dairy milk that you'd normally drink. Read my guide to dairy-free milk if you need help choosing.
Coconut oil. Coconut oil solidifies at a higher temperature than other oils, so it helps our filling to set. This means no substitutions. Using refined coconut oil will avoid any coconut flavor in your filling.
Lemon juice.
Vanilla extract.
Salt.
Fruit juice. For maximum strawberry flavor, use a juice that contains some strawberry. I used a strawberry-kiwi blend. Strawberry lemonade is another good option. If you go with another variety, you'll probably want it to be red, although you can add color. You can also add strawberry extract if it doesn't have any strawberry flavor.
Fresh strawberries.

How It's Made

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

Steps 1 & 2: Prepare. Preheat your oven to 350°F and grease the inside of your 9 x 13-inch baking pan.

Step 3: Mix the crust. Stir crushed pretzels, melted vegan butter, and sugar together in a large bowl.

Steps 4 & 5: Press and bake. Press the pretzel mixture into the bottom of your baking pan and pop it into the oven for about 10 minutes.

Step 6: Cool. Let the crust cool completely on a cooling rack. You can make the filling in the meantime.

Step 7: Make the filling. Place everything in a blender or food processor — soaked raw cashews, coconut cream, non-dairy milk, sugar, coconut oil, lemon juice, vanilla, and salt. Blend it up until it's nice and smooth.

Steps 8 & 9: Pour and Chill. Pour the filling over the crust, smooth it out, and cover the pan. Stick it in the fridge for at least 4 hours, until it's completely set.

Steps 10 & 11: Make the vegan gelatin. Whisk the agar into half of your juice in a saucepan. Heat it up and let it simmer for 2 minutes. This activates the agar. When it's done, whisk in the rest of the juice then let it cool until it's just lukewarm.

Step 12: Add the strawberries. Once the mixture is lukewarm you can add your sliced berries. The liquid will probably start to set from the berries cooling it down, so stir it up and move on to the next step right away.

Steps 13 & 14: Top and chill. Spread the strawberry mixture over the filling. Make sure to spread it out evenly. Cover the pan, then chill it until the top layer is set. It should only take about an hour.

Tip: Topping not gelling? It's super important that the liquid simmers for a full 2 minutes in step 10. This activates the agar, and the topping might not gel if you take a shortcut.

Step 15: Serve. It's strawberry pretzel salad time! You're about to discover that this stuff is seriously better than the name would indicate. I topped mine with some non-dairy whipped topping, but it's totally not necessary. Slice and dig in.

How to Store

Vegan strawberry pretzel salad is best stored in the original baking dish, covered tightly in plastic. It'll keep in the fridge for 3 to 4 days. Since it's best served chilled, this is a great make-ahead dessert!

Variations

Gluten-free version. This entire recipe can be made gluten-free if you use gluten-free pretzels.
Berry swap. You can use almost any type of berry here — raspberries, blueberries, blackberries. For that matter, try a completely different fruit. Mango pretzel salad, anyone?
Topping variations. Traditional strawberry pretzel salad is made with strawberry Jell-O, but you can make your topping with any kind of fruit juice. Make it a strawberry-grape pretzel salad, why don't ya?
Cinnamon crust. Add a little cinnamon to the crust — just a teaspoon or so, a la Auntie Anne's!

More Cool Vegan Desserts

📖 Recipe

Vegan Strawberry Pretzel Salad

Course Dessert

Cuisine American

Prep Time 20

Cook Time 15

Chill Time 5

Total Time 5 35

Servings

Calories 353kcal

Author Alissa Saenz

Equipment

1 9 x 13-inch baking pan

Ingredients

For the Crust

2 cups crushed pretzels (about 6 ounces — Note 1)
¾ cup vegan butter, melted
¼ cup organic granulated sugar

For the Filling

1 ½ cups raw cashews, soaked in water 4-8 hours, drained and rinsed
1 (14 ounce/397 gram) can coconut cream, solid portion only (discard any liquid in the can)
½ cup unflavored and unsweetened non-dairy milk
⅔ cup organic granulated sugar
¼ cup melted coconut oil
1 tablespoon lemon juice
1 teaspoon vanilla extract
½ teaspoon salt

For the Topping

2 cups fruit juice, divided (Note 2)
1 ½ teaspoons agar agar powder
1 pound fresh strawberries, hulled and sliced

US Customary - Metric

Instructions

Preheat the oven to 350°F.
Grease the inside of a 9 x 13-inch baking pan.
To make the crust, add the pretzels, melted butter, and sugar to a large mixing bowl. Stir until well-combined.
Transfer the mixture to the baking pan, then press it evenly into the bottom.
Bake the crust for 10 to 12 minutes, until it darkens just slightly.
Place the crust on a cooling rack and let it cool completely.
To make the filling, place all ingredients into a blender or food processor, and blend until smooth, stopping to scrape down the inside of the pitcher or bowl as needed.
Pour the filling over the pretzel crust and use a spatula to smooth out the top.
Cover the baking dish and place it in the fridge to chill for at least 4 hours, until the filling is completely set.
You can make the topping once the filling is set (don't make it too soon or it will start to set). Whisk 1 cup of the juice and agar together in a small saucepan and place it over medium heat. Bring the juice to a boil, reduce the heat and let it simmer for a full 2 minutes, whisking frequently.
Remove the pot from the heat and whisk in the remaining cup of juice. Let the mixture cool until it's just lukewarm. Check on it frequently to make sure it hasn't started to set. If you notice it setting, move on to the next step right away.
Once the juice has cooled to lukewarm, pour it into a large bowl and stir in the strawberries. Work quickly from this point, as the berries will cool down the juice and can start the setting process, particularly if they've been in the fridge.
Pour the topping over the filling, gently smoothing it out and repositioning the berries as needed.
Cover the dish and chill until the topping is set, at least one hour.
Slice, serve and enjoy!

Notes

The easiest way to crush your pretzels is to place them in a large bag and crush them with a rolling pin. They don't need to be broken down to just crumbs — keep some larger bits.
Preferably use a fruit juice with some strawberry in it. I used a strawberry-kiwi blend and it worked well. Fruit punch will work, but you may want to add some strawberry extract. You can also add a few drops of red food coloring if the color is slightly off (although I would stick with juices in the pink or red range). You may also want to add some sugar to taste if your juice isn't very sweet.

Nutrition

The post Vegan Strawberry Pretzel Salad appeared first on Connoisseurus Veg.

Grilled Polenta with White Bean Bruschetta

Alissa Saenz — Mon, 29 Jun 2026 11:00:00 +0000

If you love polenta, you absolutely need to try it on the grill! Grilled polenta has a crispy, lightly charred exterior and picks up an irresistible smoky flavor. Serve it with zesty white bean tomato bruschetta for a delicious summer main dish or a show-stopping appetizer.

I'm a big fan of polenta, but I don't think it gets the love it deserves. Tube polenta in particular is super convenient, versatile, and delicious. You can do all kinds of stuff with it, from making polenta casserole, to polenta fries, to simply slicing and piling it with delicious sauces, like I did in my polenta puttanesca. But I feel like I'm the only person I know who ever cooks with it (although, maybe if you're here, you get it!). I'm working on changing that.

If you come to a summer cookout at my house, expect some grilled polenta to be on the menu, and if you invite me to yours, I'll be bringing it along to cook on your grill!

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Grilled polenta is pretty simple. All you need to do is oil some polenta slices and slap them on the grill. You'll end up with a slightly crispy, mildly smoky exterior that takes this basic (but already delicious) ingredient to the next level. You can serve your grilled polenta all kinds of ways (check out the variations below), but today we're pairing it up with a simple bruschetta made with hearty white beans and juicy tomatoes. The combination is both hearty and refreshing, and loaded with zesty Italian-inspired flavor. And best of all, it's incredibly easy to whip up!

Ingredients You'll Need

Polenta. We're using prepared polenta — the type you find sold in tubes, typically in the pasta aisle at the grocery store.
Olive oil. Don't skip this! Polenta tends to stick to the grill, so you absolutely need oil to mitigate that.
Fresh tomatoes. Use what you've got! Slicer tomatoes, roma tomatoes, cherry tomatoes... they'll all work!
Cannellini beans.
Fresh basil.
Garlic.
Balsamic vinegar. Use a high-quality, aged balsamic vinegar if you can. Ideally, it should be thick, syrupy, and just a bit sweet.
Salt and pepper.

How It's Made

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

Step 1: Prepare the grill. Start by building a medium fire and oiling the grates well. Polenta is sticky, so don't be shy here.

Step 2: Prepare the polenta. Slice your polenta about ½ inch thick, then oil both sides of each slice.

Step 3: Grill the polenta. Arrange the slices on your grill and cook them for 4 to 5 minutes on each side. Again, they tend to stick! I like to loosen them with a spatula after about a minute of cooking. A few pieces flaking off is normal, as you can see in the photo above.

Step 4: Make the bruschetta. Stir your diced tomatoes, cannellini beans, fresh basil, minced garlic, balsamic vinegar, salt, and pepper together in a small bowl.

Step 5: Serve. Serve your polenta with the bruschetta on the side, or spoon it directly on top. Dig in!

Variations

Polenta skewers. Cut your polenta into 1-inch cubes instead of slices, then skewer them, optionally along with some fresh veggies.
Bruschetta variations. Make the bruschetta your own! Skip the beans, swap out the tomatoes with roasted red peppers, or add some olives, capers, or additional fresh herbs such as parsley.
Skip the bruschetta. You can serve your grilled polenta with pretty much any sauce or relish you like. Try marinara sauce, aioli, vegan green goddess dressing, or pico de gallo.
Grilled polenta fries. Cut your polenta into French fry-shaped sticks instead of slices.

Frequently Asked Questions

Is this recipe gluten-free?

Yes! The recipe includes no gluten-containing ingredients.

Can I make this recipe using dried polenta grits?

Yes, but you will need to prepare it into a loaf. The polenta package should include instructions for doing this.

How should I store and reheat leftovers?

Store your polenta and bruschetta separately, in airtight containers in the fridge, where they'll keep for 3 to 4 days. To reheat the polenta, warm the slices in a lightly oiled skillet, air fryer, or 375°F oven until heated through and crisp. The bruschetta can be served chilled or brought to room temperature.

Can I make this recipe without a barbecue grill?

Yes! If you have an indoor electric grill, use that. Otherwise, you can cook your polenta in a well-oiled grill pan or nonstick skillet on the stove.

More Vegan Recipes for the Grill

📖 Recipe

Grilled Polenta with White Bean Bruschetta

If you love polenta, you absolutely need to try it on the grill! Grilled polenta has a crispy, lightly charred exterior and picks up an irresistible smoky flavor. Serve it with zesty white bean-tomato bruschetta for a delicious summer main dish or a show-stopping appetizer.

Course Appetizer, Entree, Main Dish

Cuisine American, Italian

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 206kcal

Author Alissa Saenz

Equipment

Barbecue grill

Ingredients

1 (16 ounce/454 gram) tube prepared polenta
2 tablespoons olive oil

For the White Bean Bruschetta

1 cup diced fresh tomatoes
1 cup canned or cooked cannellini beans, drained and rinsed
¼ cup chopped fresh basil
1 small garlic clove, minced
1 tablespoon balsamic vinegar
¼ teaspoon salt, plus more to taste
Black pepper, to taste

US Customary - Metric

Instructions

Build a medium fire on your barbecue grill and oil the grates well.
While the grill heats up, cut the polenta into about ½-inch slices, then generously oil both sides of each slice.
Grill the polenta slices for 4 to 5 minutes on each side, until crispy and lightly charred. Use a metal spatula to loosen the slices after about a minute — this can help reduce sticking later.
While the polenta grills, stir the bruschetta ingredients together in a small bowl. Give it a taste-test and make any adjustments you see fit.
Divide the polenta onto plates and serve with the bruschetta. Enjoy!

Nutrition

The post Grilled Polenta with White Bean Bruschetta appeared first on Connoisseurus Veg.

Red Curry Grilled Tempeh

Alissa Saenz — Mon, 22 Jun 2026 11:00:00 +0000

This grilled tempeh is soaked in a spicy red curry marinade, then flame-grilled until smoky and delicious. Topped with roasted peanuts and a refreshing avocado cucumber relish, it's the perfect main dish for your next vegan barbecue!

A lot of people think the grill is only for meat. They are wrong. You can grill just about anything. Summer just wouldn't be the same without my grilled tofu, carrot dogs, and Mexican grilled corn. But this year I have a new favorite and I can't believe it took me this long to give it a try. Folks, it's time to add some grilled tempeh to your summer barbecue lineup.

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Tempeh grills like a dream! It soaks up flavorful marinades and it's nice and firm, so it doesn't fall apart like some other vegan foods on the grill (here's lookin' at ya, veggie burgers), and it doesn't stick to the grill. Plus, that smoky, char-grilled flavor pairs really, really well with tempeh's natural, savory, nutty notes.

For this grilled tempeh recipe, you'll marinate your tempeh in a super-simple four-ingredient red curry marinade and top it with a relish made with diced cucumber, avocado, lime, and fresh herbs. The cool, zesty flavors in the relish are a gorgeous contrast to the aromatic heat in the tempeh. We're talking about a flavor bomb here!

Ingredients You'll Need

Soy sauce. You can also use tamari or liquid aminos.
Rice vinegar. Most stores will carry this in the international aisle.
Brown sugar. Use organic sugar to keep the recipe vegan.
Red curry paste. Make sure this is vegan, since many brands contain ingredients like shrimp paste and fish sauce. Maesri, Thai Kitchen, and Mekhala are some vegan brands to consider.
Tempeh.
Vegetable oil. You just need a little of this for oiling the grates of your grill. Any neutral high-heat oil you like to cook with is fine.
Cucumber.
Avocado. Use an avocado that's ripe, but not too ripe. You want it firm enough that the pieces don't get smushed when you stir the relish together.
Cilantro. Cilantro haters are welcome to substitute fresh basil. It'll give a different flavor profile, but will still be delish.
Mint.
Garlic.
Salt.
Roasted and salted peanuts.

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 1-3: Prepare and marinate the tempeh. Cut the tempeh into triangles. Combine your soy sauce, rice vinegar, brown sugar, and curry paste, then add the tempeh, gently coating the pieces. Let them marinate for at least 30 minutes.

Step 4: Prepare the grill. Build a medium fire and oil your grates.

Step 5: Grill the tempeh. Place the pieces on your hot grill, then cook them for about 6 to 8 minutes per side, or until they're slightly charred.

Step 6: Make the relish. Mix diced cucumber, avocado, chopped cilantro, chopped mint, lime juice, minced garlic, and salt together.

Step 7: Serve. Your grilled tempeh is ready to enjoy! Pile it on plates and top it with your avocado cucumber relish and some chopped peanuts.

Variations

Different curry pastes. Not into red curry? Try a different variety of Thai curry paste, such as green, yellow, massaman, or panang. Just make sure your curry paste is vegan.
Add peanut sauce. To make this main dish extra decadent, add a drizzle of vegan peanut sauce.
Relish variations. You can switch up the relish ingredients in all kinds of delicious ways! Replace the mint or cilantro with fresh basil or scallions, or try swapping out the avocado or cucumber with diced tomato, mango, or pineapple.

Frequently Asked Questions

Is this recipe gluten-free?

It is if you use gluten-free tamari in place of soy sauce and certified gluten-free curry paste.

Can I make this recipe without a barbecue grill?

Yes, and you have a few options! You can cook the tempeh on an electric indoor grill, in a well-oiled grill pan, or just bake it for about 20 minutes in an oven preheated to 400°F, flipping halfway through, or until the tempeh is lightly browned.

What should I serve with my grilled tempeh?

Try serving it with one or two of my Asian-inspired summer sides, like my Asian slaw, edamame salad, chili crunch cucumber salad, or mango salad. It also pairs great with my coconut rice. This tempeh would also be great in lettuce wraps or over noodles.

How should I store leftovers?

Store your leftover grilled tempeh and relish separately, if possible. Each will keep in the fridge for 3 to 4 days. The avocado in the relish can turn brown over time, but remains perfectly edible. If this bothers you, make sure to use a very fresh, slightly firm avocado.

More Tempeh Recipes

📖 Recipe

Red Curry Grilled Tempeh

Course Entree, Main

Cuisine American, Thai-Inspired

Prep Time 20

Cook Time 15

Marinating Time 30

Total Time 1 5

Servings

Calories 315kcal

Author Alissa Saenz

Equipment

Barbecue grill

Ingredients

3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon organic brown sugar
1 tablespoon vegan red curry paste
1 (8 ounce/227 gram) package tempeh
Vegetable oil, for the grill

For the Avocado-Cucumber Relish

½ medium cucumber, finely diced
½ ripe avocado, finely diced
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh mint
1 tablespoon lime juice
1 small garlic clove, minced
Salt, to taste

For Serving

¼ cup roasted and salted peanuts, chopped

US Customary - Metric

Instructions

Stir the soy sauce, rice vinegar, brown sugar, and curry paste together in a shallow dish.
Cut the tempeh block into three squares, then cut each square in half diagonally to make six triangles. Place the triangles into the dish with the soy sauce mixture, then turn them to coat them in the marinade.
Let the tempeh marinate for at least 30 minutes, turning the pieces and spooning the marinade over them every so often (Note 1).
While the tempeh marinates, build a medium fire on your barbecue grill and lightly oil the grates.
When the tempeh has finished marinating, place the pieces on the hot grill. Grill them for about 6 to 8 minutes per side, or until lightly charred.
Stir all ingredients for the relish together.
To serve, divide the tempeh onto plates and top with the relish and peanuts. Enjoy!

Notes

You can let the tempeh marinate for up to 24 hours, but make sure to cover the dish and place it in the fridge before reaching the 2 hour mark.

Nutrition

The post Red Curry Grilled Tempeh appeared first on Connoisseurus Veg.

Green Olive Pasta

Alissa Saenz — Wed, 17 Jun 2026 11:00:00 +0000

This green olive pasta is a must-make for olive lovers! Bursting with juicy, briny olives, fresh basil, and zippy lemon, it's a flavor-packed meal that can be made in about 20 minutes!

When I was a kid, I was known for stealing all the olives off snack trays at family gatherings. I'd arrange them on my fingers and eat them all, repeatedly, until I was too full for dinner. I eventually ditched that reputation once I learned to be discreet about my olive thievery.

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I'm KIDDING. Sort of. I don't really steal olives anymore, but I still love them. Are you a fellow olive lover? If so, maybe you agree that we need more olive-centric recipes in the world. I'm here to help with that today. I already have a bunch of great recipes that include olives, like my vegan pasta puttanesca, Spanish rice and beans, and even my vegetable tagine. But in today's green olive pasta recipe, olives are the star.

This recipe features a ton of green olives, along with a bunch of additional Mediterranean-inspired flavors that pair beautifully with them — zesty garlic, zippy lemon, fresh parsley and basil, white wine, and a little kick from red pepper flakes. There's not a ton of prep work, and everything cooks up super quickly, making this a restaurant-worthy meal that can be on the table in a flash!

Ingredients You'll Need

Dried linguine. You can substitute basically any dried pasta variety if you prefer. I personally like long noodles with my olives, but go with your preference.
Olive oil. Yes, you can substitute another neutral high-heat oil, but we are making olive pasta, so why not go with olive oil?
Shallot.
Garlic.
Crushed red pepper flakes. These will give the dish a mild kick. Leave them out if you'd prefer.
Fennel seeds. Grab these in the spice aisle. They'll add a mild herbal undertone that goes really nicely with the zippy, briny quality of the olives.
White wine. Stick with a dry variety like sauvignon blanc or pinot grigio, and be sure to run your brand through Barinvore before you buy, since not all wines are vegan.
Castelvetrano olives. These Italian green olives are a touch milder than other varieties, making them great for a dish like this where we're using a lot of them. That said, if you have another type of green olive on hand, feel free to use it.
Lemon juice. Stick with fresh just for the best flavor.
Lemon zest.
Fresh basil.
Fresh parsley. Flat leaf is the way to go, if possible — it's more flavorful than curly parsley.
Salt and pepper.

How It's Made

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

Step 1: Cook the pasta. Follow the package directions for cooking your pasta until the al dente stage, meaning a tad undercooked. Reserve a bit of the pasta cooking water when you drain it.

Step 2: Cook the shallot. Heat your olive oil in a skillet or shallow pot, then add minced shallot. Cook it for a few minutes to start softening it up.

Step 3: Cook garlic and spices. Add minced garlic to the skillet, along with crushed red pepper flakes and fennel seeds. Cook everything briefly, stirring constantly.

Step 4: Reduce the wine. Add your white wine to the skillet, then let it gently simmer for a few minutes, until it reduces by about half.

Step 5: Heat olives and pasta. Add both to the skillet, along with a bit of your reserved pasta water. Cook everything for a minute or two, to heat the olives.

Tip: If your pasta isn't finished by step 5, don't worry! Just take the skillet off the heat. Once the pasta is ready, resume cooking where you left off.

Step 6: Finish the dish. Take the skillet off the heat, then add the lemon juice, lemon zest, basil, parsley, and black pepper. Taste the dish (make sure to get both some pasta and olives on your fork!), and add salt only if needed.

Step 7: Serve. Your green olive pasta is ready to enjoy! Divide it onto plates or into bowls. I like to sprinkle mine with some homemade vegan Parmesan cheese, but the dish is just as delicious without it.

Variations

Green and black olive pasta. You can replace up to half of the green olives with black olives. I recommend sticking with a mild variety like Niçoise, but feel free to use what you like!
Add veggies. Throw in some sautéed or roasted cauliflower, mushrooms, eggplant, or asparagus. You can also add some tender greens like spinach or arugula during step 5, and continue to cook until they wilt.
Sun-dried tomatoes. Make this an olive tapenade-inspired meal, and add some julienne-cut sun-dried tomatoes for a burst of sweet and smoky flavor.

Frequently Asked Questions

Can this recipe be made gluten-free?

Yup! Use your favorite variety of gluten-free pasta and you're there.

Can I omit the wine?

You certainly can, if you prefer! Simply skip step 4. No need to replace it with anything.

What dishes pair well with olive pasta?

A simple salad is a great option. My balsamic beet salad and vegan antipasto salad would both go well with this dish. Roasted vegetables such as garlic roasted asparagus or roasted radishes also make great sides. Bread is also a nice option, and if you really want to go crazy with the olives for your meal, try my olive rosemary focaccia bread.

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

Leftover green olive pasta will keep in an airtight container in the fridge for about 3 days. Add a splash of water if it seems dry when you reheat it.

More Easy Pasta Recipes

📖 Recipe

Green Olive Pasta

This green olive pasta is a must-make for olive lovers! Bursting with juicy, briny olives, fresh basil, and zippy lemon, it's a flavor-packed meal that can be made in about 20 minutes!

Course Entree

Cuisine American, Italian

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 710kcal

Author Alissa Saenz

Ingredients

12 ounces dried linguine pasta
3 tablespoons olive oil
1 small shallot, finely chopped (about ¼ cup)
4 garlic cloves, minced
¼ teaspoon crushed red pepper flakes, or to taste
¼ teaspoon fennel seeds, crushed (Note 1)
¼ cup dry white wine
2 cups Castelvetrano olives (Note 2)
2 tablespoons lemon juice
1 teaspoon lemon zest
½ cup chopped fresh basil
¼ cup chopped flat leaf parsley
½ teaspoon black pepper
Salt, to taste

US Customary - Metric

Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions, just until al dente. Reserve about ½ cup of the pasta cooking water, then drain the rest into a colander.
While the pasta cooks, coat the bottom of a large skillet or shallow pot with the olive oil and place it over medium heat. Once the oil starts to shimmer, add the shallot. Cook the shallot for about 4 minutes, stirring frequently, until it becomes soft and translucent.
Stir in the garlic, red pepper flakes, and fennel. Cook the mixture for another minute, stirring constantly, until the garlic becomes very fragrant.
Add the wine and bring it to a gentle simmer. Let it continue to simmer for about 3 minutes, until the volume has reduced by about half.
Add the cooked pasta (Note 3) and olives to the skillet. Add a few splashes of your pasta cooking water and cook the mixture for 1 to 2 minutes, just until the olives are heated through. Add more of the pasta cooking water if it becomes too dry.
Remove the skillet from heat, then stir in the lemon juice, lemon zest, basil, parsley, and black pepper. Season the mixture with salt to taste, keeping in mind that it may already be salty from the olives.
Divide onto plates and serve.

Notes

The seeds only need to be broken up — not completely pulverized. I simply place them on a cutting board and smash them with the bottom of a measuring cup.
This is a lot of olives! You'll get an olive in every bite if you use the full amount. If this seems like a lot for you, feel free to start with just one cup. You can always add more.
If your pasta isn't done yet, simply turn off the heat and pause cooking until it's ready.

Nutrition

The post Green Olive Pasta appeared first on Connoisseurus Veg.

Mediterranean Potato Salad

Alissa Saenz — Fri, 12 Jun 2026 11:00:00 +0000

This Mediterranean potato salad is the summer side dish you'll be making on repeat all season long. Actually, scratch that — all year long! Made with baby potatoes, cherry tomatoes, Kalamata olives, and fresh herbs tossed in a tangy lemon vinaigrette, it's super easy to make, packed with flavor, and incredibly satisfying!

I just love potato salads so much. Exhibits A, B, and C would be my vegan potato salad, creamy dill potato salad, and Dijon herb potato salad. And I have no plans of slowing down on potato salad recipes, because every single one feels like the best thing ever. On the one hand, they’re cool, refreshing sides that are perfect for picnics and cookouts. On the other hand, potatoes are just so satisfying. As much as I love, say, vegan coleslaw, I’d never dream of making a meal of it. But potato salad? I’m there.

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This might actually be my favorite potato salad ever, because it features so many of my other favorite things: garlicky lemon vinaigrette, briny olives, juicy cherry tomatoes, and loads of fresh herbs. Do you love a good vegan Greek salad? This is kind of like that, but better, because potatoes.

As scrumptious as this Mediterranean potato salad is, it only takes about half an hour to throw together. That’s a lot of flavor in a pretty short amount of time. Bring it to a potluck and everyone will be asking you to bring it again next time — good thing it’s so easy to make!

Ingredients You'll Need

Baby potatoes. Any variety of baby potatoes is fine! I'm using golden potatoes, but reds would also work well.
Red onion. Shallots can also be used.
Kalamata olives.
Fresh herbs. We're using a Greek-inspired mix of fresh dill, parsley, and oregano.
Cherry tomatoes.
Olive oil. This is for the dressing, so stick with good quality extra-virgin olive oil for the best flavor.
Lemon juice. Use freshly squeezed juice (not bottled).
Red wine vinegar.
Lemon zest.
Garlic.
Sugar. Use organic granulated sugar, since conventional sugar may be processed with animal bone char.
Salt and pepper.

How It's Made

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

Steps 1 & 2: Prep and cook the potatoes. Cut them into uniform bite-size pieces (halves or quarters), then boil them until they're fork-tender. Drain them, rinse them with cold water, and let them cool until just warm.

Step 3: Soak the onion. This is optional, but it will reduce the pungent, raw onion bite. Totally your call! If you're doing it, just cover the slices with cold water for about 10 minutes, then drain and rinse.

Step 4: Make the dressing. Mix up your olive oil, lemon juice, red wine vinegar, lemon zest, minced garlic, sugar, salt, and pepper.

Step 5: Assemble and mix. Place the potatoes into a bowl, along with the onion slices, olives, herbs, and tomatoes. Add the dressing and toss to combine.

Tip: If you're not serving this right away, consider waiting to add the tomato until just before serving. Maybe it's just a me thing, but I can't stand cold, soggy refrigerator tomatoes.

Step 6: Serve. You can serve the salad right away, or cover and chill for later.

Variations

Add veggies. Throw in some raw veggies like fresh greens or cucumber, or roasted broccoli, bell peppers, or green beans.
Serve it warm. Skip rinsing the potatoes with cold water, and mix everything up right away. Serve the salad while it's still warm. You're probably going to love this salad so much you'll want to enjoy it during the colder months, and this is the way to do it.
Add vegan feta. Store-bought or homemade tofu feta would be great in this salad.

Frequently Asked Questions

Is this salad gluten-free?

Yes! The recipe, as written, contains no gluten-containing ingredients.

What main dishes go well with Mediterranean potato salad?

It's the perfect accompaniment for summery mains like carrot dogs, black bean burgers, or tempeh ribs. I especially love pairing it with my vegan souvlaki for a Greek-inspired vegan feast!

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

Leftover Mediterranean potato salad will keep in an airtight container in the fridge for about three days.

More Cool Vegan Summer Salads

📖 Recipe

Mediterranean Potato Salad

Course Side

Cuisine American, Mediterranean-inspired

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 231kcal

Author Alissa Saenz

Ingredients

2 pounds baby potatoes
½ medium red onion, sliced
⅔ cup Kalamata olives
2 tablespoons chopped fresh dill
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh oregano
⅔ cup cherry tomatoes, halved

For the Dressing

¼ cup olive oil
3 tablespoons lemon juice
1 tablespoon red wine vinegar
2 teaspoons lemon zest
2 garlic cloves, minced
½ teaspoon organic granulated sugar
1 teaspoon salt
½ teaspoon black pepper

US Customary - Metric

Instructions

Cut the baby potatoes in half, or quarters if they're a bit large. Try to get them into bite-sized pieces of relatively uniform size.
Place the potatoes into a large pot and cover them with cold water. Place the pot over high heat and bring the water to a boil. Let the potatoes boil until they're easily pierced with a fork, about 15 minutes, then drain them into a colander. Rinse them with cold water to help them cool down. They don't need to cool completely — slightly warm is fine.
Optional step: While the potatoes boil, place the sliced onion into a small bowl and cover it with cold water. Let the onion soak for about 10 minutes, then drain and rinse. This step helps remove some of the raw onion bite.
Stir the dressing ingredients together in a small container or bowl.
Place the potatoes into a large bowl, then add the onion, olives, dill, parsley, and oregano. If desired, add the cherry tomatoes now, or you can wait until immediately before serving (Note 1). Add the dressing. Stir to combine and coat everything with the dressing. Season the salad with additional salt and pepper to taste, if desired.
The salad can be served immediately or covered and chilled until ready to serve.

Notes

Tomatoes can get soggy in the fridge. Add them later if you'd like to avoid this.

Nutrition

The post Mediterranean Potato Salad appeared first on Connoisseurus Veg.

Vegan Butterscotch Cinnamon Poke Cake

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

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

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

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

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

Ingredients You'll Need

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

How It's Made

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Variations

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

Frequently Asked Questions

Can this cake be made gluten-free?

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

Can this recipe be made without alcohol?

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

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

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

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

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

More Spiced Vegan Cake Recipes

📖 Recipe

Vegan Butterscotch Cinnamon Poke Cake

Course Dessert

Cuisine American

Prep Time 30

Cook Time 35

Chilling Time 2

Total Time 3 5

Servings

Calories 698kcal

Author Alissa Saenz

Ingredients

For the Cake

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

For the Pudding

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

For the Frosting

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

US Customary - Metric

Instructions

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

Nutrition

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