Connoisseurus Veg

Apple Cider Doughnut Cake

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

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

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

[feast_advanced_jump_to]

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

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

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

Ingredients You'll Need

Below you'll find a list of ingredients in this recipe, with notes and substitutions. Scroll all the way to the bottom of the post to see the full recipe, including the amount of each ingredient.

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

How It's Made

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

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

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

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

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

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

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

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

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

Variations

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

Frequently Asked Questions

Can this cake be made gluten-free?

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

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

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

Can I use apple juice instead of apple cider?

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

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

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

More Apple Desserts

Like this recipe? If so, please stop back and leave me a review and rating below if you try it! Also be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter for more recipes like this one!

📖 Recipe

Apple Cider Doughnut Cake

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

Course Dessert

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 426kcal

Author Alissa Saenz

Ingredients

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

For Topping

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

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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

Tempura Pumpkin Sushi

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

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

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

[feast_advanced_jump_to]

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

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

Ingredients You'll Need

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

How It's Made

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

Step 1: Soak the rice. Place it in a saucepan and cover it with water. Let it sit for about 20 minutes, then drain and rinse it. Return it to the pot.

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

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

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

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

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

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

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

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

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

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

Variations

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

Frequently Asked Questions

Can this recipe be made gluten-free?

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

Can I make this recipe without frying?

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

Can I use brown rice?

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

How should I store leftover pumpkin sushi?

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

What to Serve with Pumpkin Sushi

📖 Recipe

Tempura Pumpkin Sushi

Course Entree

Cuisine American, Japanese

Prep Time 20

Cook Time 35

Soak Time 20

Total Time 1 15

Servings

Calories 652kcal

Author Alissa Saenz

Equipment

Ingredients

For the Rice

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

For the Vegan Eel Sauce

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

For the Filling

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

For the Tempura Batter

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

For Rolling

4 nori sheets

For Serving

Toasted sesame seeds
Pickled ginger
Wasabi paste

US Customary - Metric

Instructions

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

Notes

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

Nutrition

The post Tempura Pumpkin Sushi appeared first on Connoisseurus Veg.

Vegan Chicken Marsala

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

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

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

[feast_advanced_jump_to]

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

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

Ingredients You'll Need

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

How It's Made

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

Step 1: Start your pasta water. Put a large pot of salted water on the stove and start heating it up. You'll start on the marsala while you bring the water to a boil.

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

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

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

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

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

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

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

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

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

Variations

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

Frequently Asked Questions

Can this recipe be made gluten-free?

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

Can I make this without the marsala wine?

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

Does this taste like coconut?

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

How should I store leftovers?

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

More Hearty Vegan Mains

📖 Recipe

Vegan Chicken Marsala

Course Entree, Main Course

Cuisine American, Italian

Prep Time 10

Cook Time 35

Total Time 45

Servings

Calories 559kcal

Author Alissa Saenz

Ingredients

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

US Customary - Metric

Instructions

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

Nutrition

The post Vegan Chicken Marsala appeared first on Connoisseurus Veg.

Vegan Pumpkin Whoopie Pies

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

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

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

[feast_advanced_jump_to]

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

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

Ingredients You'll Need

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

How They're Made

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

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

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

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

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

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

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

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

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

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

Variations

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

Frequently Asked Questions

Can these be made gluten-free?

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

Can I use fresh pumpkin?

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

Can I use pumpkin pie filling?

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

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

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

More Vegan Pumpkin Desserts

📖 Recipe

Vegan Pumpkin Whoopie Pies

Course Dessert

Cuisine American

Prep Time 30

Cook Time 15

Total Time 45

Servings

Calories 468kcal

Author Alissa Saenz

Ingredients

For the Cakes

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

For the Filling

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

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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

Vegan Agedashi Tofu

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

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

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

[feast_advanced_jump_to]

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

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

Ingredients You'll Need

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

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

How It's Made

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

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

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

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

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

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

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

Frequently Asked Questions

Can this recipe be made gluten-free?

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

Can I use regular (non-silken) tofu?

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

Can I bake my agedashi tofu?

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

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

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

What to Serve with Vegan Agedashi Tofu

📖 Recipe

Vegan Agedashi Tofu

Course Appetizer

Cuisine American, Japanese

Prep Time 10

Cook Time 15

Total Time 25

Servings

Calories 161kcal

Author Alissa Saenz

Ingredients

For the Broth

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

For the Tofu

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

For Serving

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

Instructions

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

Notes

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

Nutrition

The post Vegan Agedashi Tofu appeared first on Connoisseurus Veg.

Almond Flour Banana Muffins

Alissa Saenz — Fri, 18 Sep 2026 11:00:00 +0000

These almond flour muffins are super moist with a tender crumb, and bursting with fruity banana flavor, crunchy walnuts, and rich chocolate chips! Perfect for breakfast, lunchboxes, or sweet snacking, they’re easy to make, vegan, and gluten-free.

My vegan banana muffins are one of my favorite muffin recipes. You can't go wrong with bananas and chocolate chips, and you really can't go wrong incorporating them into an indulgent breakfast treat. But I've gotten a few requests for a gluten-free version, and even more for an almond flour muffin recipe. I decided to combine both requests for the ultimate batch of vegan almond flour banana muffins!

[feast_advanced_jump_to]

One thing I learned when developing this recipe: I don't bake with nearly enough almond flour! It's so different from the wheat flour I'm used to, but in a good way. Because almond flour is naturally high in fat, you get a super moist, tender muffin with minimal added oil. I'm not a gluten-free eater personally, but I'd gladly devour a batch of these babies any day.

These muffins are also super simple to make, and the batter is much less fussy than traditional wheat flour muffin batter!

Ingredients You'll Need

Bananas. Make sure you're using overripe bananas with lots of brown spots. Bananas that are completely yellow will make your muffins dry and not sweet enough.
Sugar. Use organic granulated sugar, since conventional sugar is sometimes processed using animal bone char.
Brown sugar. This should also be organic, for the same reason.
Vegetable oil. Use any neutral oil you like to bake with.
Vanilla extract.
Almond extract. This is optional and very subtle, but will enhance the nutty flavor of your muffins.
Almond flour. Not to be confused with almond meal, which is a bit too coarse for this recipe.
Oat flour. Some oat flours contain gluten, so make sure yours is certified gluten-free if needed.
Baking powder.
Baking soda.
Ground cinnamon.
Salt.
Chocolate chips.
Chopped walnuts.

How They're Made

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

Step 1: Prepare. Preheat your oven to 400°F and line a muffin tin with paper liners.

Step 2: Mix the wet ingredients. First, mash your bananas well, then stir in the sugar, brown sugar, oil, vanilla, and almond extract if you're using it.

Step 3: Mix the dry ingredients. Whisk your almond flour, oat flour, baking powder, baking soda, cinnamon, and salt together in another large bowl.

Step 4: Mix the batter. Add your dry mixture to the wet mixture, then stir everything up until combined and a batter forms.

Step 5: Add stir-ins. Stir your walnuts and chocolate chips into the batter.

Steps 6 & 7: Fill and bake. Divide the batter among your muffin cups, then pop them into the oven. You'll bake them for 5 minutes, then turn the oven down to 350°F and bake them about 20 minutes more.

Tip: Almond flour baked goods can brown faster than wheat-based ones. Keep an eye on your muffins and tent some foil over the tin if they start to get too dark.

Step 8: Cool. Let them cool completely in the tin on a wire rack.

Step 9: Serve. Your almond flour muffins are ready to enjoy!

Variations

Try different stir-ins. Replace the chocolate chips and/or walnuts with other stir-ins like pecans, hazelnuts, dried fruit, or vegan white chocolate chips.
Brown sugar crust. Press a pinch of brown sugar into the top of each muffin before baking.
Spiced banana muffins. Bump up the cinnamon to 2 teaspoons, and optionally add more spices, like ginger, nutmeg, cloves, cardamom, and allspice.

Frequently Asked Questions

Can I make this recipe with other types of gluten-free flour?

I don't recommend it. Different flours behave differently in baked goods, so you'd need to make a bunch of adjustments to get the recipe to work. If you'd like to try another type of gluten-free muffin, give my oat flour muffins a try.

My muffins didn't rise very much. Is this normal?

Yep! Almond flour is heavier than wheat flour, so you won't get quite the same level of doming. They should rise slightly.

How big is a medium banana?

Mine were about 5 ounces each, just before peeling. That said, this recipe is forgiving and you should be fine to eyeball them.

How should I store my almond flour muffins?

Store them in an airtight container. They'll keep at room temperature for about 2 days, in the fridge for about 5 days, or in the freezer for about 3 months.

More Vegan Muffin Recipes

📖 Recipe

Almond Flour Banana Muffins

Course Breakfast, Snack

Cuisine American

Prep Time 10

Cook Time 25

Total Time 35

Servings muffins

Calories 290kcal

Author Alissa Saenz

Equipment

1 (12 cavity) muffin tin

Ingredients

3 medium overripe bananas
¼ cup organic granulated sugar
¼ cup organic brown sugar
2 tablespoons vegetable oil
1 teaspoon vanilla extract
¼ teaspoon almond extract (optional)
1 ½ cups almond flour
10 tablespoons oat flour (certified gluten-free if needed)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
½ teaspoon salt
¾ cup vegan chocolate chips
¾ cup chopped walnuts

US Customary - Metric

Instructions

Preheat the oven to 400°F and line a 12-cup muffin tin with papers.
Mash the bananas in a large mixing bowl, then stir in the sugar, brown sugar, oil, vanilla extract, and almond extract, if using.
In a separate large mixing bowl, whisk together the almond flour, oat flour, baking powder, baking soda, cinnamon, and salt.
Stir the almond flour mixture into the mashed banana mixture until fully combined.
Fold in the chocolate chips and walnuts.
Divide the batter among the muffin cups.
Bake the muffins for 5 minutes, then reduce the oven to 350°F and bake for about 20 more minutes, until a toothpick inserted into the center of a muffin comes out clean of batter. Watch the muffins closely and tent some foil over the top if they start to darken too much.
Place the muffin tin on a cooling rack and let the muffins cool completely.
Serve or store in an airtight container at room temperature for up to 2 days, in the fridge for up to 5 days, or in the freezer for up to 3 months.

Nutrition

The post Almond Flour Banana Muffins appeared first on Connoisseurus Veg.

Lemon Pepper Tofu Wings

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

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

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

[feast_advanced_jump_to]

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

Ingredients You'll Need

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

How They're Made

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

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

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

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

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

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

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

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

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

Frequently Asked Questions

Can these be made gluten-free?

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

Are lemon pepper wings spicy?

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

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

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

More Vegan Game-Day Snacks

📖 Recipe

Lemon Pepper Tofu Wings

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 339kcal

Author Alissa Saenz

Ingredients

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

For the Batter

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

For the Breading

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

For the Sauce

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

US Customary - Metric

Instructions

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

Nutrition

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

Slow Cooker Cinnamon Raisin Oatmeal

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

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

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

[feast_advanced_jump_to]

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

Ingredients You'll Need

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

How It's Made

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

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

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

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

Variations

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

Frequently Asked Questions

Can I make this recipe with rolled oats?

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

Is this recipe gluten-free?

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

Can I make this recipe on the stove?

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

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

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

More Vegan Breakfast Recipes with Oats

📖 Recipe

Slow Cooker Cinnamon Raisin Oatmeal

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 3 20

Total Time 3 30

Servings

Calories 268kcal

Author Alissa Saenz

Equipment

1 Slow cooker (4-quart or larger)

Ingredients

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

US Customary - Metric

Instructions

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

Notes

Nutrition information does not include walnuts.

Nutrition

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

Vegan Lemon Ricotta Cheesecake

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

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

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

[feast_advanced_jump_to]

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

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

Ingredients You'll Need

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

How It's Made

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

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

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

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

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

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

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

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

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

Variations

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

Frequently Asked Questions

Can this recipe be made gluten-free?

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

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

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

Can I use a different size springform pan?

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

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

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

More Vegan Italian Desserts

📖 Recipe

Vegan Lemon Ricotta Cheesecake

Course Dessert

Cuisine American, Italian

Prep Time 20

Cook Time 55

Soak Time 4

Total Time 5 15

Servings

Calories 350kcal

Author Alissa Saenz

Equipment

1 Blender or food processor

Ingredients

For the Crust

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

For the Filling

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

For Serving

Fresh berries, optional

US Customary - Metric

Instructions

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

Nutrition

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

Vegan Rocky Road Ice Cream

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

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

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

[feast_advanced_jump_to]

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

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

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

Ingredients You'll Need

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

How It's Made

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

Step 1: Make the cornstarch slurry. Combine cornstarch and cold water in a saucepan, and heat the mixture to a simmer while whisking. It'll thicken up quickly — take the pot off the heat once it does, then let it cool.

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

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

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

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

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

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

Frequently Asked Questions

Is this recipe gluten-free?

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

Can I use the base to make chocolate ice cream?

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

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

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

How long does homemade vegan ice cream keep?

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

More Vegan Frozen Treats

📖 Recipe

Vegan Rocky Road Ice Cream

Course Dessert

Cuisine American

Prep Time 35

Cook Time 5

Inactive Time 9

Total Time 9 40

Servings

Calories 352kcal

Author Alissa Saenz

Equipment

1 Ice cream maker

Ingredients

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

US Customary - Metric

Instructions

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

Notes

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

Nutrition

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