Connoisseurus Veg

Slow Cooker Refried Beans

Alissa Saenz — Fri, 01 May 2026 11:00:00 +0000

These slow cooker refried beans are hearty, creamy, and packed with flavor. Perfect for stuffing into burritos and tacos, serving over rice, or scooping up with chips. Best of all? They're ridiculously easy to make!

My vegan refried beans and refried black beans are two of my favorite staple recipes. I love keeping batches on hand for tacos, burritos, or rice and beans on those nights when I can’t figure out what to make for dinner, or for pairing with chips when I need a quick appetizer for company. And the best part? They’re both really easy. But you know how you can make an easy recipe even easier? You got it… today we’re making slow cooker refried beans.

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This recipe is almost completely set-it-and-forget-it. You’ll cook the beans in a generous amount of water, since slow cookers can vary in how much evaporation they allow. After a long simmer, you’ll drain off some of the excess liquid, stir in the seasonings, and mash the beans. That’s it! Just a handful of ingredients and a few simple steps, and they taste like they came straight from a restaurant.

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.

Dried pinto beans. We're using dried beans, because they're cheap and they work well with the low simmer that a slow cooker provides.
Onion.
Garlic.
Spices. We're using ground cumin, dried oregano, and smoked paprika, for a classic Tex-Mex flavor blend.
Lime juice. Stick with fresh lime juice for optimum flavor.
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!

Step 1: Soak the beans. Place them in a large bowl and cover them with plenty of water, keeping in mind they'll expand by 2 to 3 times their size. Soak them for 12 hours or overnight.

Step 2: Cook. Drain and rinse the beans, then add them to the slow cooker along with chopped onion, minced garlic, and water. Cover and cook everything until the beans are tender.

Steps 3 and 4: Drain, season, and mash. Ladle off the excess water, then add your spices and mash the beans.

Tip: Keep the water that you drain off the beans, and, if necessary, add some of it back if the mixture ends up thicker than you'd like. The water contains bean starches that will give the finished dish a nice, creamy texture.

Steps 5 and 6: Finish the dish. Optionally, you can let your mashed beans cook uncovered for a bit, if you'd like them thicker. Finish the beans by seasoning them with some lime juice and salt.

Step 7: Serve. Your slow cooker refried beans are ready to enjoy!

Variations

Extra creamy refried beans. For super creamy, restaurant-style refried beans, whip them with an immersion blender instead of mashing.
Add some heat. Spice up your refried beans with a bit of cayenne pepper or your favorite hot sauce.
Spicy chipotle refried beans. Add a minced chipotle or a few tablespoons of adobo sauce for extra spicy, smoky flavor.

Frequently Asked Questions

Is this recipe gluten-free?

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

Is this recipe oil-free?

It sure is!

Can I use a different bean variety?

Sure! Pinto beans are traditional, but black beans also work great.

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

Leftover slow cooker refried beans will keep in an airtight container in the fridge for about 4 days, or in the freezer for about 3 months.

More Slow Cooker Recipes

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

Slow Cooker Refried Beans

Course Appetizer, Side

Cuisine American, Mexican

Prep Time 10

Cook Time 4

Soak Time 12

Total Time 16 10

Servings

Calories 166kcal

Author Alissa Saenz

Equipment

Slow cooker (4-quart or larger)

Ingredients

1 pound dried pinto beans
1 medium onion, diced
3 garlic cloves, minced
5 cups water, plus more for soaking the beans
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon smoked paprika
1 tablespoon lime juice
1 teaspoon salt, plus more to taste

US Customary - Metric

Instructions

Place the pinto beans into a large bowl and cover them with water, making sure the water level is two to three times the height of the beans (they will expand a lot). Soak the beans for 12 hours, or overnight (Note 1).
Drain and rinse the beans, then place the beans, onion, garlic, and 5 cups of water into your slow cooker. Stir everything well, then cover the pot and cook the mixture until the beans are very tender, about 3 to 4 hours on high, or 7 to 8 hours on low.
Uncover the pot and ladle out any excess water. You want the liquid level to sit just at or slightly below the top of the beans.
Stir in the cumin, oregano, and smoked paprika, then mash the beans using a fork or potato masher. You can leave them a bit chunky, or mash them completely smooth — cook's choice.
If the mixture seems too loose at this point, you can optionally continue cooking the beans, uncovered, for 10 to 20 minutes to reduce the liquid a bit.
Stir in the lime juice and salt.
Serve.

Notes

Do not skip this step. Soaking is non-negotiable, as many slow cookers don’t heat up enough to safely cook unsoaked beans.

Nutrition

The post Slow Cooker Refried Beans appeared first on Connoisseurus Veg.

Vegan Quinoa Meatballs

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

These quinoa meatballs are hearty, perfectly textured, and loaded with zesty Italian flavor! Easy to make and incredibly versatile, they're perfect for piling onto pasta, stuffing into sandwiches, or enjoying on their own.

One of my talents is turning plant-based foods into vegan meatballs. Seriously! I've made tofu meatballs, tempeh meatballs, broccoli rabe meatballs, and black bean walnut meatballs, just to name a few. But I realized recently that I had yet to experiment with one of my favorite ingredients for making meatballs. I love my quinoa burgers, so it was time for a quinoa meatballs recipe!

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Quinoa actually works great in vegan meatballs. It's more than just filler — those little seeds add a wonderful, meaty texture to an otherwise pretty basic batch of beanballs. For this recipe, I stared with a base of beans, panko breadcrumbs, and quinoa, and added a handful of zesty Italian seasonings to create a batch of quinoa balls perfect for pasta night. But don't feel limited! You can serve them as a main dish, appetizer, or (my favorite!) stuff them into rolls for some killer quinoa meatball sandwiches.

Ingredients You'll Need

Quinoa. I used white quinoa, because it's what I had on hand, but feel free to use any variety, or a mix!
Cannellini beans. If you have a can of black beans, kidney beans, or navy beans on hand, feel free to substitute them.
Panko breadcrumbs.
Onion.
Garlic.
Tomato paste.
Soy sauce. Gluten-free tamari or liquid aminos can be substituted if needed.
Balsamic vinegar.
Fresh basil. Stick with fresh, not dried.
Red pepper flakes. These will add a touch of heat. Feel free to omit them, or increase the amount for extra kick.
Salt and pepper.
Olive oil. This is optional, and it will help with browning if you use it. Feel free to omit it for an oil-free version of this dish, or substitute another high-heat neutral oil, like vegetable oil.
Marinara sauce. I like to dress my quinoa meatballs with my homemade marinara sauce, but feel free to use your favorite recipe or even jarred sauce.

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: Cook the quinoa. Combine it with water in a small saucepan, heat it to a boil, then reduce the heat to a simmer and cover it. Let it simmer until the water is absorbed, which will take about 20 minutes, then let it sit for about 10 minutes with the lid on.

Step 2: Blend the ingredients. Add the cooked quinoa and all remaining ingredients except for the oil and sauce to a food processor bowl. Pulse the machine just until everything is finely chopped and blended. Don't overdo it — nobody likes a mushy vegan meatball!

Tip: New to cooking quinoa? Check out my guide on how to cook quinoa for extra guidance!

Step 3: Get ready to bake. Preheat your oven to 400°F and line a baking sheet with parchment paper.

Step 4: Roll the balls. Roll the quinoa mixture into about 24 balls. They'll be about 1 ¼ inches in diameter, each. Arrange them on a baking sheet and, if you'd like, brush or spray them with some olive oil to help with browning.

Step 5: Bake. Bake the balls until they've firmed up and browned, flipping them about halfway through to ensure even cooking. They'll need about 30 minutes in the oven.

Step 6: Serve. Toss the quinoa meatballs with some marinara sauce just before serving. I like to top mine with a sprinkle of vegan Parmesan cheese, but that's totally optional!

Leftovers & Storage

These quinoa meatballs are best stored without sauce, so I recommend only tossing as many as you think you'll eat immediately in sauce. Store the leftovers in an airtight container in the fridge, then reheat in the microwave before adding sauce. If you've already sauced them, no worries! They won't stay as firm, but they'll still be delicious. These vegan meatballs can also be frozen (sauced or unsauced) for up to three months.

Frequently Asked Questions

Can this recipe be made gluten-free?

It can! You can substitute vegan gluten-free breadcrumbs (store-bought or homemade) for the panko breadcrumbs. You'll also need to replace the soy sauce with gluten-free tamari.

Can I cook my vegan quinoa meatballs in sauce instead of baking them?

I definitely don't recommend that. Baking is necessary for them to set. Cooking them in sauce will achieve the opposite effect — they'll disintegrate in the sauce.

My meatball mix is too dry/too wet. How can I fix this?

This sometimes happens, mainly due to different moisture levels in different brands of beans. If your mixture is too wet, add a few tablespoons of extra breadcrumbs. If it's too dry, add a few tablespoons of water.

Can I make this recipe using leftover quinoa?

You sure can! You'll need about 1 ½ cups of cooked quinoa.

How can I reduce the sodium content of this recipe?

Most of the sodium comes from the soy sauce and added salt. The sodium can be minimized by using a reduced sodium soy sauce and reducing the amount of salt.

More Quinoa Recipes

📖 Recipe

Vegan Quinoa Meatballs

Course Appetizer, Main, Side

Cuisine American, Italian-Inspired

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 133kcal

Author Alissa Saenz

Equipment

1 Food processor

Ingredients

½ cup dry quinoa (rinsed well under cold water if not pre-rinsed)
1 cup water
1 cup cooked or canned cannellini beans, drained and rinsed
1 cup panko breadcrumbs
1 small onion, roughly chopped
3 garlic cloves, minced
2 tablespoons tomato paste
2 tablespoons soy sauce
1 ½ tablespoons balsamic vinegar
½ cup fresh basil leaves, roughly chopped
Pinch red pepper flakes
½ teaspoon salt, or to taste
¼ teaspoon black pepper
Olive oil, for brushing or spraying (optional)
Marinara sauce, for serving

US Customary - Metric

Instructions

Combine the quinoa and water in a small saucepan and set it over high heat. Bring the water to a boil, then reduce it to a low simmer. Cover the pot and let the quinoa simmer for about 20 minutes, until all of the liquid has been absorbed. Let the pot sit with the lid on for about 10 minutes, then remove the lid and fluff the quinoa with a fork. You can begin prepping the remaining ingredients while the quinoa cooks.
Place the beans, panko breadcrumbs, onion, garlic, tomato paste, soy sauce, balsamic vinegar, basil, red pepper flakes, salt, and pepper into the bowl of a food processor fitted with an S-blade. Add the cooked quinoa and pulse until the ingredients are finely chopped and well combined. Avoid overblending the mixture — you want to keep some texture. Taste-test the mixture and make any adjustments you see fit.
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Roll the quinoa mixture into balls, each about 1 ¼ inches in diameter. You should get about 24 of them. Arrange the balls on the baking sheet and optionally brush or spritz them with olive oil (this will help with browning).
Bake the quinoa meatballs for about 30 minutes, turning them halfway through, until they feel set and are lightly browned.
Toss the meatballs with marinara sauce and serve.

Notes

This recipe makes about 24 meatballs.
Nutrition information does not include sauce.

Nutrition

The post Vegan Quinoa Meatballs appeared first on Connoisseurus Veg.

Vegan Peanut Butter Bread

Alissa Saenz — Fri, 24 Apr 2026 11:00:00 +0000

My vegan peanut butter bread is loaded with rich peanut butter flavor, and super simple to make with a handful of pantry staples. Just sweet enough and topped with a buttery peanut crumb topping, it’s perfect for everything from sweet snacking to an indulgent breakfast!

Peanut butter is kind of my love language. I'm not kidding. The first time I got into my husband's car, shortly after meeting him, I saw that he kept a jar of peanut butter in the console, just in case he needed a snack. That totally sealed the deal. Now we're married and celebrate our love with treats like vegan peanut butter cookies, vegan peanut butter pie, and vegan peanut butter cake.

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Our latest obsession: this vegan peanut butter bread. It's sweet, but not quite as sweet as the other desserts I just mentioned, so it's acceptable as a midday snack or even breakfast. Peanut butter, all day, every day.

I didn't come up with the idea for peanut butter bread on my own. It's actually a vintage, depression-era recipe. You can check out the original peanut butter bread https://www.sprinklebakes.com/2020/08/depression-era-peanut-butter-bread.html, if you'd like. It's egg-free, so easy to veganize. But, the classic peanut butter bread recipe is known for being a bit dry, and frankly, plain. So I tweaked the recipe to add moisture, and jazzed it up with a little extra sweetness and crumb topping. These changes turned an otherwise okay peanut butter bread into something totally delicious and crave-worthy!

Ingredients You'll Need

Flour. We're using all-purpose wheat flour in this recipe, also known as white flour. I haven't tested the recipe with other varieties, so I can't say how they'd work.
Peanuts. Roasted and salted peanuts work best for our crumb topping.
Brown sugar. Use organic brown sugar. Conventional granulated sugars, including brown sugars, are sometimes processed using animal bone char.
Salt.
Vegan butter. Most grocery stores carry this in the refrigerated section, near the regular butter.
Non-dairy milk. Use a non-dairy milk that's unflavored and unsweetened. Anything you'd normally drink is fine, such as soy, cashew, almond, or oat milk. My guide to dairy-free milk can help if you don't know where to start.
Peanut butter. Make sure you're using creamy peanut butter (not chunky) and make sure it's conventional (not the runny, natural type).
Vegetable oil. Any neutral oil you normally like to bake with can be used, such as peanut oil, canola oil, or corn oil.
Vanilla extract.
Apple cider vinegar. Need another option? Read my guide to apple cider vinegar substitutes for baking.
Granulated sugar. Remember what I said about the brown sugar? You got it — this also needs to be organic.
Baking powder.
Baking soda.

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. Preheat your oven to 350°F and grease the inside of your loaf pan.

Step 2: Make the topping. Stir some flour, peanuts, brown sugar, and salt together in a small bowl, then stir in melted vegan butter. Pop the bowl into the fridge and let it chill as you make the loaf.

Step 3: Mix the wet ingredients. Combine your non-dairy milk, peanut butter, oil, vanilla, and apple cider vinegar. Whisk the mixture well, making sure to get the peanut butter relatively well distributed. A few small flecks are fine.

Tip: If you struggle to get the peanut butter mixed in, you can warm up the wet ingredients, but make sure you let them cool to room temperature before adding them to the dry mixture.

Step 4: Mix the dry ingredients. Whisk together your flour, sugar, brown sugar, baking powder, baking soda, and salt.

Step 5: Mix the batter. Pour the wet mixture into the dry mixture, then stir just until mixed. Don't overdo it!

Steps 6 & 7: Shape and bake. Pour the batter into the loaf pan, then sprinkle the topping over it. Stick it in the oven and let it bake for 50 to 55 minutes. It's done when a toothpick inserted into the center comes out clean.

Tip: Peanut butter bread only rises slightly, and then it falls a bit as it's cooling. Don't worry though — if you've followed the recipe the texture will be spot on!

Steps 8 & 9: Cool, slice, and serve. Let your peanut butter bread cool on a wire rack completely before you take it out of the pan. After that, you can slice it up and dig in!

Variations

Chocolate chip peanut butter bread. Peanut butter and chocolate are a match made in heaven. Stir in a cup and a half of vegan chocolate chips for an ultra decadent treat.
Skip the topping. Keep things simple and omit the crumb topping. Your loaf will still be delicious, even if less dessert-y.
Cinnamon peanut butter bread. This is a surprisingly underrated flavor combo! Add a teaspoon of cinnamon to the batter and a half teaspoon to the topping.

Frequently Asked Questions

Can this recipe be made gluten-free?

I'm afraid I haven't tested a gluten-free version, so I can't say. I think an all-purpose gluten-free flour blend would be your best bet if you'd like to give it a try.

Can I make this recipe with natural peanut butter?

I don't recommend it. Conventional peanut butter generally works better for baking, and that's what I developed the recipe with. Natural peanut butter may make your loaf overly crumbly and a bit oily.

How should I store my peanut butter bread and how long will it keep?

Your vegan peanut butter bread will keep in an airtight container at room temperature for about four days, or in the freezer for up to three months. I like to slice it up, separate the slices with parchment paper, then seal them up in a freezer bag and pop them in the freezer. Individual slices can be thawed at room temperature or with a quick zap in the microwave when a craving hits.

More Vegan Quick Breads

📖 Recipe

Vegan Peanut Butter Bread

Course Breakfast, Dessert

Cuisine American

Prep Time 15

Cook Time 50

Total Time 1 5

Servings

Calories 393kcal

Author Alissa Saenz

Equipment

9 x 5 inch loaf pan

Ingredients

For the Topping

⅓ cup all-purpose flour
⅓ cup roasted and salted peanuts
2 tablespoons organic brown sugar
¼ teaspoon salt
3 tablespoons vegan butter, melted

For the Peanut Butter Bread

1 ⅓ cup unflavored and unsweetened non-dairy milk
¾ cup creamy peanut butter (use conventional peanut butter, not the natural, runny variety)
¼ cup vegetable oil
2 teaspoons vanilla extract
1 teaspoon apple cider vinegar
2 cups all-purpose flour
⅓ cup organic granulated sugar
⅓ cup organic brown sugar
1 tablespoon baking powder
¼ teaspoon baking soda
½ teaspoon salt

US Customary - Metric

Instructions

Preheat the oven to 350°F and grease the inside of a 9 x 5 inch loaf pan.
To make the topping, stir the flour, peanuts, brown sugar, and salt together in a small bowl. Add the melted butter and stir until the dry ingredients are evenly saturated. Place the topping into the fridge to chill while you mix the batter.
In a medium bowl or container, whisk the milk, peanut butter, oil, vanilla, and apple cider vinegar together. Break up any large clumps of peanut butter and get the mixture relatively smooth — small flecks of peanut butter are fine, though.
In a large mixing bowl, whisk together the flour, sugar, brown sugar, baking powder, baking soda, and salt.
Pour the milk mixture into the bowl with the flour mixture, then stir just until the batter is combined. Don't overmix it — stop as soon as you no longer see flour streaks.
Transfer the batter to the prepared baking pan and smooth out the top with a spatula. Take the topping out of the fridge and sprinkle it over the batter, breaking up any large clumps with your fingers.
Bake the loaf for 50 to 55 minutes, until the topping is lightly browned and a toothpick inserted into the center comes out clean. The loaf will only rise slightly — this is totally fine.
Place the loaf pan on a cooling rack and let the bread cool completely.
Once the loaf is cool, loosen the sides with a knife, then remove it from the pan. Slice, serve, and enjoy.

Nutrition

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Vegan Lemon Ricotta Pasta

Alissa Saenz — Mon, 20 Apr 2026 11:00:00 +0000

This creamy vegan ricotta pasta features luscious homemade dairy-free ricotta, fresh spinach, and a squeeze of lemon. It’s simple to make, decadent, and full of bright, fresh flavor.

My vegan ricotta cheese is one of those things that's intended to be served as a snack or used as a recipe component, but I really feel like I could make an entire meal out of it. Every time I make it, I find myself sneaking spoonfuls out of the food processor bowl. So I decided it was time to create a recipe around it. Sure, I could put it in vegan lasagna or some vegan stuffed shells, but I really wanted something I could throw together quickly on a busy weeknight. This creamy vegan ricotta pasta turned out to be exactly what I needed!

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This recipe actually turned out to be one of the easiest dinners ever. You do need to soak your cashews, which takes a few (hands-off) hours, but once that's done the meal comes together in about 30 minutes.

You'll be whipping up a batch of dairy-free ricotta sauce — it's a little thinner than my classic vegan ricotta, which makes it perfect for tossing with pasta. Cook the pasta and spinach in the same pot, then combine everything with some garlic, olive oil, and lemon zest, and BOOM — a delicious vegan meal is ready to devour.

Ingredients You'll Need

Dried pasta. The recipe calls for dried spaghetti, but you're welcome to use any pasta shape you like.
Raw cashews. We'll be blending these to make the base for the creamy ricotta sauce. Make sure they're raw — roasted cashews will make your sauce taste like nut butter.
Non-dairy milk. Any unsweetened and unflavored non-dairy milk you like to drink can be used, such as soy, almond, or oat milk. Read my guide to non-dairy milk if you're feeling lost.
Lemon juice. Make sure you're using fresh juice, since lemon is a star flavor in this recipe.
Salt and pepper.
Tofu. Firm or extra-firm tofu works best for vegan ricotta. Soft tofu is also fine, but I don't recommend going with super-firm or silken. Read my guide to tofu if you'd like to learn more about all these tofu varieties.
Olive oil.
Garlic.
Lemon zest.
Accompaniments. This pasta is great on its own, but I love topping mine with a sprinkle of vegan Parmesan cheese and red pepper flakes.

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. You'll be cooking the pasta according to the package directions, until al dente (just a smidge undercooked). Add spinach to the water during the last minute. Finish cooking the pasta with the spinach, then drain both into a colander. Make sure to reserve about a cup of the pasta cooking water.

Step 2: Make the ricotta sauce. First, blend your soaked raw cashews with non-dairy milk, lemon juice, and salt. Get the mixture relatively smooth (it will be on the thin side). Next, break your tofu into chunks, add them to the bowl, and pulse until the mixture is just a bit chunky, like ricotta.

Step 3: Cook the garlic. Heat your olive oil in a large pot, then add minced garlic. Sauté it briefly, until it becomes very fragrant.

Step 4: Add pasta and sauce. Add your cooked pasta, spinach, and ricotta sauce. Thin the sauce with a bit of that pasta water you saved, and cook everything until piping hot.

Step 5: Finish the dish. Take the pot off of heat, stir in your lemon zest, and season it with some salt and pepper to taste.

Step 6: Serve. Your vegan lemon ricotta pasta is ready to enjoy! Optionally, top each serving with some vegan Parm and red pepper flakes.

Variations

Veggie swaps. You can replace the spinach with many different varieties of vegetables, just adjust the cooking time. Most will need to be added to the pasta water a bit earlier than spinach. Broccoli or cauliflower, for example, will take 1 to 2 minutes. Kale will take about 4 minutes.
Roasted garlic ricotta. Garlic lovers can add a bulb or two of roasted garlic during the first stage of blending the ricotta sauce.
Add fresh herbs. The sauce is delicious on its own, but if you'd like to switch things up, add fresh herbs. Try ½ cup of fresh basil, ¼ cup of fresh dill, or a tablespoon of fresh thyme.

More Vegan Pasta Recipes

📖 Recipe

Vegan Lemon Ricotta Pasta

This creamy vegan ricotta pasta features luscious homemade dairy-free ricotta, fresh spinach, and a squeeze of lemon. It’s simple to make, decadent, and full of bright, fresh flavor.

Course Entree, Main

Cuisine American

Prep Time 10

Cook Time 20

Soak Time 4

Total Time 4 30

Servings

Calories 531kcal

Author Alissa Saenz

Equipment

1 Food processor

Ingredients

12 ounces dried spaghetti
6 ounces fresh spinach (about 6 cups, loosely packed)

For the Ricotta Sauce

¾ cup raw cashews, soaked in water 4-8 hours, drained and rinsed
¾ cup unflavored and unsweetened non-dairy milk
3 tablespoons lemon juice
½ teaspoon salt
7 ounces firm or extra-firm tofu, drained and patted dry

For the Pasta

1 tablespoon olive oil
4 garlic cloves, minced
2 teaspoons lemon zest
Salt and pepper, to taste

For Serving (Optional)

Vegan parmesan cheese
Crushed red pepper flakes

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, but set the timer for one minute short of the recommended cook time for al dente pasta. Stir in the spinach when the timer goes off, then let the pasta and spinach cook together until the pasta is al dente and the spinach has wilted, about 1 minute. Reserve about a cup of the pasta cooking water, then drain the pasta and spinach into a colander.
Make the ricotta while the pasta cooks. First, place the cashews, milk, lemon juice, and salt into the bowl of a food processor fitted with an S-blade. Blend until smooth and milky. Break the tofu into chunks and add them to the food processor bowl. Pulse the machine until the tofu is blended in but the mixture still has a chunky texture, like ricotta cheese.
When the pasta has finished cooking, heat the olive oil in a large pot over medium heat. Once the oil is hot, add the garlic. Sauté the garlic for about 1 minute, stirring constantly, until it becomes very fragrant.
Add the pasta, spinach, and ricotta mixture to the pot. Stir everything well and thin the sauce with some of the reserved pasta water, using just enough to loosen up the sauce so it easily coats the pasta. Cook everything for a minute or two, just to heat the sauce through.
Remove the pot from heat, then stir in the lemon zest and season the mixture with salt and pepper to taste.
Divide onto plates and serve with vegan Parmesan and crushed red pepper flakes, if desired.

Nutrition

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

Vegan Chocolate Olive Oil Cake

Alissa Saenz — Fri, 17 Apr 2026 13:00:00 +0000

This vegan chocolate olive oil cake is ultra-moist, super-rich, and intensely flavorful. Topped with a silky layer of chocolate ganache, it's an impressive, decadent dessert that's surprisingly simple to make — you don't even need an electric mixer!

A few years ago I shared my recipe for vegan orange olive oil cake. I LOVE that one, and so do readers. It’s incredibly moist, packed with flavor, and one of the easiest desserts you can throw together. But I’m a big-time chocolate lover — I just can't get enough of my classic vegan chocolate cake. So I started wondering… what if I made a chocolate olive oil cake? I had a feeling it would be my new favorite. Spoiler: I was right.

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This vegan chocolate olive oil cake is just as simple as the original, but richer and deeply chocolatey. It’s an elegant single-layer deal that you could absolutely serve plain — but I can never resist the chance to add even more chocolate, so I finished it with a silky topping that I adapted from my vegan chocolate ganache recipe.

It’s the kind of dessert that feels special, but is easy enough to make on a whim. You might even have all the ingredients on hand, making it perfect for a last-minute treat that will impress the pants off anyone you serve it to.

Ingredients You'll Need

Flour. I've only tested the recipe with all-purpose wheat flour, so can't promise good results with any other varieties.
Cocoa powder. Make sure it's unsweetened, and preferably use natural cocoa powder (not Dutch processed) for best results. I used Ghirardelli 100% cocoa powder.
Sugar. We're using organic sugar to keep the recipe vegan, since conventional sugar is often processed using animal bone char.
Baking powder.
Baking soda.
Cinnamon. You won't notice this, but it will enhance the flavor of the cake.
Salt.
Non-dairy milk. Use an unflavored and unsweetened variety that's suitable for drinking, like soy, oat, or almond. My guide to dairy-free milk can help you choose one if you're lost.
Olive oil. Use a mild extra virgin olive oil for the best flavor. Avoid very strong or peppery oils, which can overpower the cake.
Apple cider vinegar. Need an alternative? Read my guide to apple cider vinegar substitutes.
Vanilla extract.
Instant espresso powder. This is optional, but will really intensify the rich, chocolate flavor without actually making the cake taste like coffee. I like to use decaffeinated powder, but I'm a total lightweight.
Vegan chocolate chips. You can use any brand or variety, dark, semisweet, or "milk" chocolate style. I like using mini chips because they melt quicker.
Coconut milk. Stick with the canned, full-fat stuff for the richest, smoothest ganache topping.
Vegan butter. Most grocery stores carry this in the refrigerated case, 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!

Step 1: Get ready. Start by preheating your oven to 350°F.

Step 2: Prepare the pan. Grease it, then dust it with cocoa. Line the bottom with a sheet of parchment paper, then grease that and dust it with cocoa. We don't want anything sticking!

Step 3: Combine dry ingredients. Whisk together your flour, cocoa, sugar, baking powder, baking soda, and salt. Set the mixture aside for a moment.

Tip: The trickiest part about making this cake is releasing it from the pan, because it is so delicate! So make sure not to cut any corners when preparing the pan.

Step 4: Combine wet ingredients. Stir the non-dairy milk, olive oil, apple cider vinegar, vanilla, and espresso powder together.

Step 5: Mix the batter. Add the wet mixture to the dry, then stir everything together by hand. You want the batter relatively smooth, but a few little lumps are fine.

Steps 6-8: Pour, bake, and cool. Pour the batter into the pan, then pop it into the oven for about 25 to 28 minutes, or until a toothpick comes out clean. Let it cool in the pan on a wire rack when it's done.

Steps 9-11: Make the topping. Start by placing your chocolate chips in a bowl. Heat the coconut milk to a simmer, then pour it over the chips. Let it sit for a few minutes to soften the chips, then stir everything together and add the vegan butter.

Steps 12 & 13: Unmold and top. Loosen the cake from the pan with a butter knife. Take time with this step, as the cake is delicate. Invert it onto a plate and spread the topping all over it. Let it sit until the topping sets.

Tip: Chilling this cake isn't required, but highly recommended. It will keep the topping firm, make it easier to slice, and it just tastes great cold (with a big glass of almond milk, OMG).

Step 14: Serve. Your vegan chocolate olive oil cake is ready to enjoy! Slice it up and try not to eat the whole cake at once.

Variations

Topping alternatives. Instead of the ganache, top the cake with a sprinkle of organic powdered sugar, vegan cream cheese frosting, vegan vanilla buttercream frosting, or vegan chocolate frosting.
Make it a layer cake. Double the recipe and make two cakes, then frost and fill them with the ganache or any of the frostings I just mentioned. If filling with ganache, you'll want to chill the first layer until it sets before stacking on the second layer.
Add spices. Use extra cinnamon, and consider adding additional spices like ginger, cloves, and nutmeg.
Add citrus. Stir a teaspoon or two of orange zest in with the wet ingredients for a bright, citrusy flavor.

Frequently Asked Questions

Can this cake be made gluten-free?

I haven't tried making a gluten-free version, so I can't say for sure. I think an all-purpose gluten-free flour blend would be your best bet if you'd like to give it a try.

What's the point of using olive oil in a cake?

Olive oil makes for a super moist cake with a very tender crumb. It also adds a mild, slightly fruity flavor that works really well with chocolate.

Can I use another variety of oil?

Sure! It obviously won't be an olive oil cake, and the flavor will be a bit different, but it will work. I recommend sticking with oils that are liquid at room temperature, such as corn, avocado, and vegetable.

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

Your vegan chocolate olive oil cake will stay fresh in an airtight container at room temperature for one to two days, in the fridge for about five days, or in the freezer for up to three months.

More Vegan Chocolate Cakes

📖 Recipe

Vegan Chocolate Olive Oil Cake

Course Dessert

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 415kcal

Author Alissa Saenz

Equipment

1 9-inch round cake pan

Ingredients

1 ⅓ cups all-purpose flour
½ cup unsweetened natural cocoa powder, plus more for dusting the pan
1 cup organic granulated sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
¾ teaspoon salt
1 cup unflavored and unsweetened non-dairy milk
½ cup olive oil
1 teaspoon apple cider vinegar
1 teaspoon vanilla extract
1 teaspoon instant espresso powder (optional but highly recommended)

For the Ganache Topping

⅔ cup vegan chocolate chips
⅓ cup full-fat coconut milk
1 tablespoon vegan butter, softened

US Customary - Metric

Instructions

Preheat the oven to 350°F.
Grease the bottom and sides of a round 9-inch cake pan, then dust them with cocoa powder. Line the bottom with parchment paper, grease the parchment paper, then dust it with cocoa powder (Note 1).
Whisk the flour, cocoa powder, sugar, baking powder, baking soda, cinnamon, and salt together in a large mixing bowl.
In a small container such as a liquid measuring cup, stir together the milk, olive oil, apple cider vinegar, vanilla, and espresso powder.
Pour the milk mixture into the bowl with the flour mixture, then stir to combine. Make sure the dry ingredients are fully saturated and the batter is mostly smooth, but don't overmix — a few lumps are fine.
Pour the batter into the prepared baking pan.
Bake the cake for 25 to 28 minutes, until a toothpick inserted into the center comes out mostly clean with just a few moist crumbs.
Place the cake on a cooling rack and let it cool completely.
While the cake cools, make the topping. Place the chocolate chips into a medium bowl.
Heat the coconut milk either in the microwave or in a saucepan on the stove until it just barely comes to a simmer, then pour it over the chocolate chips. Let the mixture sit for 5 minutes.
Stir the mixture until the chips melt completely (Note 2). Stir in the vegan butter until it melts into the mixture.
Once the cake has cooled, run a knife along the edges to loosen it, then invert the cake onto a plate (Note 3). Remove the parchment paper and spread the topping over the cake, taking it to the very edge so a bit drips down the sides, if you'd like.
Allow the ganache to set, optionally placing the cake in the fridge (recommended).
Slice and serve.

Notes

Don't skip any steps here. This cake is delicate, so we want to make removal from the pan as easy as possible.
If you find the chips are struggling to melt, you can microwave the mixture very briefly — 5 to 10 seconds. Don't heat it for longer or the chocolate could seize (become clumpy).
This cake can be challenging to remove from the pan, because it is so tender. Be patient and keep working the knife around the cake, very gently prying the cake out of the pan by lodging the knife just under it if needed.

Nutrition

The post Vegan Chocolate Olive Oil Cake appeared first on Connoisseurus Veg.

Tofu Tonkatsu

Alissa Saenz — Mon, 13 Apr 2026 13:20:44 +0000

This vegan tonkatsu features tofu cutlets soaked in a smoky marinade, then breaded and fried until irresistibly golden and crispy. Serve with rice, cabbage, and a drizzle of tangy tonkatsu sauce for a comforting, Japanese-inspired meal that’s surprisingly easy to make!

You just can’t go wrong with crispy tofu! There are so many ways to make tofu delicious, but I always know that dishes like my tofu chicken nuggets, crispy tofu steaks, and vegan fish fillet sandwiches will convert even the staunchest tofu skeptics. One of my favorite ways to create a crispy tofu recipe is by borrowing techniques from non-vegan dishes — and today we’re making tofu tonkatsu. It’s definitely a new favorite!

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Traditional tonkatsu is made with a pork cutlet that's breaded and fried. Tofu is DELICIOUS breaded and fried. A quick soak in a smoky marinade gives it that classic flavor, and it all gets served with rice, cabbage, and zippy tonkatsu sauce. You’ll be surprised at how easy it is to make this scrumptious vegan version of a Japanese classic in your own kitchen!

Ingredients You'll Need

Tofu. Extra-firm tofu works best. It has a nice firm texture, but is still soft enough for soaking up marinade. Super-firm tofu can also be used (and does not require pressing), but it won't hold as much marinade.
Soy sauce. We're using both regular and reduced-sodium soy sauce. If you don't feel like buying both, just use regular soy sauce and dilute it with about one-third water as a replacement for the reduced-sodium variety.
Rice vinegar. Look for this in the international aisle of the grocery store.
Liquid smoke. This is made from actual distilled smoke, and it's totally vegan. Most stores sell it near the barbecue sauces.
Sugar. Use organic sugar to keep the recipe vegan. Conventional sugar is often processed using animal bone char.
Spices. We're using white pepper, onion powder, and garlic powder. You can find them all in the spice aisle of most grocery stores.
Ketchup.
Vegan Worcestershire sauce. Be careful, as many brands of Worcestershire sauce contain anchovy paste. Whole Foods and Annie's are vegan.
Flour. I've only tested the recipe using all-purpose wheat flour, also known as white flour.
Non-dairy milk. Use any unsweetened and unflavored variety, such as almond, soy, or oat milk. Read my guide to dairy-free milks if you need help choosing.
Cornstarch.
Panko breadcrumbs.
Salt.
Vegetable oil.
Accompaniments. Tonkatsu is traditionally served with rice and shredded cabbage. I also like to top mine with some toasted sesame seeds and scallions.

How It's Made

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

Step 1: Press the tofu. You'll want to press it for at least 30 minutes in order to remove lots of moisture and make room for it to soak up the marinade. If you've never pressed tofu before, don't worry — I've got a complete guide to pressing tofu.

Steps 2-4. Marinate the tofu. Stir together the low-sodium soy sauce, rice vinegar, liquid smoke, sugar, onion powder, and garlic powder. Cut the tofu into slabs and combine it with the marinade. Let it soak for at least 30 minutes.

Step 5: Mix the sauce. Stir ketchup, vegan Worcestershire sauce, soy sauce, sugar, and garlic powder together in a small bowl. This is your vegan tonkatsu sauce.

Step 6: Prepare dipping stations. Place flour in one bowl. In another bowl, whisk together non-dairy milk, flour, and cornstarch to make your batter. And in a third bowl, make the breading by stirring together panko breadcrumbs, flour, salt, and white pepper.

Steps 7 & 8: Get ready to fry. Begin heating up your oil in a medium skillet. While your oil heats up, dip one of your tofu slabs in the flour. Get it well coated. Next, dip it in the batter, then the breading.

Step 9: Fry the tofu. Place as many slabs in your hot skillet as you can fit without crowding, coating each one using the method above. Fry them for a few minutes on each side until golden brown and crisp. Let them drain on a wire rack when they're done.

Step 10: Serve. I like to slice my tofu tonkatsu into strips before serving, but that's optional. Serve it with rice, cabbage, and your tonkatsu sauce, along with some scallions and toasted sesame seeds.

Variations

Tofu katsu curry. Skip the tonkatsu sauce, and instead borrow the curry sauce from my eggplant katsu curry.
Vegan "chicken" katsu. Skip the liquid smoke in the marinade, and instead add a couple tablespoons of nutritional yeast flakes. It'll give your cutlets a slightly different flavor that's more in line with chicken katsu.
Katsu sando. Stuff your vegan tonkatsu cutlets between two slices of bread with cabbage and katsu sauce to create a vegan version of the classic Japanese sandwich.

Frequently Asked Questions

Can I make this recipe gluten-free?

I haven't tested a gluten-free version of this recipe. If you'd like to give it a try, use all-purpose gluten-free flour, vegan gluten-free breadcrumbs, gluten-free tamari, and make sure your Worcestershire sauce is gluten-free.

Can I bake my tofu tonkatsu?

That should work! I recommend spritzing the cutlets with a bit of oil after breading, although this isn't required. Then bake on a parchment paper-lined baking sheet at 425° for about 20 to 25 minutes, or until golden and crispy, flipping about halfway through. This is the method I used to make my baked tofu nuggets.

How should I store and reheat leftovers of this recipe?

Leftover tofu tonkatsu cutlets will keep in an airtight container in the fridge for about 3 days. To reheat, place them under a broiler and broil each side until sizzling and crispy again.

More Vegan Japanese Recipes

📖 Recipe

Tofu Tonkatsu

Course Entree, Main Course

Cuisine American, Japanese

Prep Time 15

Cook Time 15

Inactive Time 30

Total Time 1

Servings

Calories 399kcal

Author Alissa Saenz

Ingredients

1 (14 ounce/397 gram) package extra-firm tofu

For the Marinade

⅓ cup low sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon liquid smoke
1 teaspoon organic granulated sugar
½ teaspoon onion powder
¼ teaspoon garlic powder

For the Tonkatsu Sauce

¼ cup ketchup
2 tablespoons vegan Worcestershire sauce
1 tablespoon soy sauce
2 teaspoons organic granulated sugar
¼ teaspoon garlic powder

For Dredging

½ cup all-purpose flour

For the Batter

½ cup unflavored and unsweetened non-dairy milk
3 tablespoons all-purpose flour
1 tablespoon cornstarch

For the Breading

1 cup panko breadcrumbs
¼ cup all-purpose flour
1 teaspoon salt
¼ teaspoon white pepper, or more to taste (up to ½ teaspoon)

For Frying

½ cup vegetable oil, or as needed

For Serving

Cooked rice
Shredded cabbage
Chopped scallions
Toasted sesame seeds

US Customary - Metric

Instructions

Remove the tofu from the packaging, then drain the water and press the tofu for at least 30 minutes.
While the tofu presses, stir the marinade ingredients together in a small container or bowl.
When the tofu has finished pressing, cut the tofu block into four slabs by slicing lengthwise, parallel to the widest sides to maximize surface area.
Plate the tofu slabs into a shallow dish and pour the marinade over it. Let the slabs soak for about 30 minutes (Note 1), occasionally turning the pieces and spooning the marinade over them.
While the tofu marinates, stir the sauce ingredients together in a small bowl.
Prepare your dipping stations. Place the dredging flour into one bowl. Whisk the batter ingredients together in a second bowl. Stir the breading ingredients together in a third bowl.
Add oil to a medium nonstick skillet, getting it about ¼ inch deep. Place the skillet over medium-high heat to begin heating up the oil.
When the oil starts to shimmer, remove one of your tofu slabs from the marinade. Gently shake off any excess liquid, then dip the slab into the bowl of flour, getting it lightly coated on all sides. Dip it in the batter next, again getting it well coated, then dip it in the breading.
Carefully place the coated tofu slab into the skillet of hot oil. Repeat the dipping process, adding as many tofu slabs as you can fit without crowding. I like to cook two at a time. You can cook the remaining slabs in a second batch, adding oil to the skillet if needed. Cook the tofu for 3 to 4 minutes on each side, until golden brown and crispy. Move them to a wire rack to drain when they're done frying.
Optionally, cut each tofu cutlet into thin slices. Serve over rice and cabbage with tonkatsu sauce and a sprinkle of toasted sesame seeds and chopped scallions.

Notes

Make sure to cover the dish and place it in the fridge if marinating for more than 2 hours. You can leave it in the fridge to marinate for up to 24 hours.
Nutrition information does not include rice or cabbage.

Nutrition

The post Tofu Tonkatsu appeared first on Connoisseurus Veg.

Mediterranean Tofu & Rice

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

These Mediterranean tofu and rice bowls are loaded with vibrant flavor and wholesome ingredients. Crispy baked tofu, tender roasted veggies, briny Kalamata olives, and fluffy lemon basmati rice come together in one delicious bowl, all finished with a drizzle of creamy tahini dressing. The best part? This scrumptious dinner is great for meal prep and easy enough for a busy weeknight!

It's hard to believe there was a time when I thought tofu was boring. It was a long time ago, and the problem was that I simply didn't know how to cook it! Today, tofu is a staple in my diet, and I have a million and one ways to make it delicious. My braised tofu, fried tofu, lemon and herb baked tofu, and grilled tofu are just a few of my favorites, and you can find plenty more in my collection of tofu recipes. But today I have a whole new way of cooking up some delicious tofu, and I can't wait to share it with you.

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This tofu and rice recipe stars crispy, double-baked tofu. You'll start by coating the tofu in seasonings, olive oil, and cornstarch, then baking it until golden and crisp. This step is borrowed from my crispy air-fryer tofu. But then you'll coat it in a mixture of olive oil and tomato paste and bake it a second time, which makes the tofu even crispier and adds tons of flavor. I got the idea from this tofu recipe from New York Times Cooking (it was delicious, by the way), although my method varies quite a bit from theirs, using diced tofu instead of shredded. Still, it worked great!

But the goodness doesn't stop there. Your crispy Mediterranean baked tofu is served over lemon turmeric rice with roasted veggies, olives, and tahini dressing. The medley of flavors and textures is unreal! If you loved my Mediterranean chickpeas and rice, you absolutely need to try this Mediterranean tofu and rice.

Ingredients You'll Need

Tofu. I like this recipe best with super-firm tofu. Extra-firm tofu is a fine substitute, but you'll need to press it before using it.
Cornstarch.
Olive oil.
Soy sauce. Tamari or liquid aminos can be substituted, if needed.
Spices. We're using ground cumin, coriander, garlic powder, cayenne pepper, and turmeric. All can be found in the spice aisle of just about any grocery store.
Salt and pepper.
Tomato paste.
Basmati rice.
Lemon juice. We're using lemon juice to season both the rice and the dressing. It's a key flavor in this recipe, so definitely use freshly squeezed juice.
Lemon zest.
Veggies. You'll need a red bell pepper, an onion, and some cherry tomatoes.
Tahini.
Kalamata olives. If you prefer another variety of olive, feel free to use it.
Fresh cilantro. You can skip this if you're a cilantro-hater.
Scallions. Also known as green onions.

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. Preheat your oven to 400°F and line two baking sheets with parchment paper. You'll need one for the tofu and one for the veggies.

Prepare the tofu. Place the tofu into a bowl and toss it with cornstarch, olive oil, soy sauce, cumin, coriander, garlic powder, cayenne pepper (if desired), and salt. Get the tofu nice and evenly coated.

Bake the tofu. Arrange the tofu cubes on one of your baking sheets, then stick it into the oven. Bake the tofu for about 30 minutes, until lightly browned. You can work on the rest of the recipe in the meantime.

Cook the rice. Add it to a saucepan with water, olive oil, turmeric, and salt. Cook the rice for about 20 minutes, then leave the lid on and let it sit for 10 minutes. Fluff the rice with a fork and add your lemon juice and zest.

Roast the vegetables. Arrange them on a baking sheet, then rub them with olive oil. Pop them into the oven with the tofu and roast them until they're tender. Season them with salt and pepper when they're done.

Second tofu coating. Stir tomato paste and some more olive oil together in a small bowl. Take the tofu out of the oven and put it back in the bowl you used for the first coating. Add the tomato paste mixture and stir to coat.

Second tofu bake. Return the tofu cubes to the baking sheet and spread them into an even layer. Bake the tofu for another ten minutes. Keep a close eye on it, as it can burn quickly at this stage.

Make the dressing. Whisk the tahini, lemon juice, cumin, garlic powder, and salt together, then thin the mixture with water.

Serve. Divide up the rice, tofu, and roasted vegetables onto plates or bowls. Add some Kalamata olives, drizzle with the dressing, then sprinkle with chopped scallions and cilantro. Dig in!

Variations

Switch up the grains. Replace the rice with quinoa, millet, farro, or your favorite grain. Simply follow the package instructions to cook your grain, but add ¼ teaspoon of turmeric, and season it with lemon juice, zest, and salt when finished.
Switch up the veggies. Replace any of the roasted vegetables with your favorites, like broccoli, carrots, cauliflower, or Brussels sprouts.
Raw veggie bowls. Keep the veggies raw, and feel free to switch them up with your favorites. Try cucumbers, baby spinach, cabbage, radishes, or tomatoes.

Frequently Asked Questions

Can I make this recipe gluten-free?

Yes! Simply substitute gluten-free tamari for the soy sauce.

Can I make the components of this dish in advance?

Yep! This tofu and rice recipe is great for meal prep. The rice and roasted vegetables can be easily reheated in the microwave. To reheat the tofu, place the cubes on a baking sheet and stick them under a broiler for a few minutes on each side, until they start to sizzle and crisp back up.

How long will leftovers of this recipe keep?

Leftovers will keep in an airtight container in the fridge for 3 to 4 days. If you're able to store the components separately, do that and reheat them using the methods described just above. If you've already combined everything, no big deal! Just reheat it all in the microwave — the tofu will not get crispy again, but it will still be delicious.

Is this dish spicy?

The cayenne pepper gives it a slight kick. Simply omit it if you prefer no heat, and use extra for more heat.

More Tofu Recipes

📖 Recipe

Mediterranean Tofu & Rice

Course Entree, Main

Cuisine American, Mediterranean

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 631kcal

Author Alissa Saenz

Ingredients

For the Baked Tofu

1 (16 ounce/454 gram) package super-firm tofu, diced (about ½-inch)
2 tablespoons cornstarch
3 tablespoons olive oil, divided
1 tablespoon soy sauce
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon garlic powder
Pinch cayenne pepper
½ teaspoon salt
2 tablespoons tomato paste

For the Lemon Basmati Rice

1 ½ cups basmati rice
2 ¼ cups water
1 tablespoon olive oil
¼ teaspoon turmeric
½ teaspoon salt, plus more to taste
1 tablespoon lemon juice
1 teaspoon lemon zest

For the Roasted Vegetables

1 medium red bell pepper, roughly chopped
1 small onion, roughly chopped
1 cup cherry tomatoes
1 tablespoon olive oil
Salt and pepper, to taste

For the Tahini Dressing

¼ cup tahini
2 tablespoons lemon juice
½ teaspoon ground cumin
¼ teaspoon garlic powder
¼ teaspoon salt, plus more to taste
Water, as needed to thin (3-6 tablespoons)

For Serving

⅓ cup pitted Kalamata olives
¼ cup chopped fresh cilantro
2 scallions, chopped

US Customary - Metric

Instructions

Preheat the oven to 400°F and line a couple of baking sheets with parchment paper.
Place the tofu, cornstarch, 1 tablespoon of the olive oil, soy sauce, cumin, coriander, garlic powder, cayenne pepper, and salt into a large bowl. Toss the ingredients well to coat the tofu in the seasonings.
Arrange the tofu cubes on a baking sheet and bake for 30 minutes. Keep the bowl handy, as you'll use it later.
Cook the rice while the tofu bakes. Combine the basmati rice, water, olive oil, turmeric, and salt in a medium saucepan and place it over high heat. Bring the liquid to a boil, then reduce the heat to a low simmer and let the rice cook, covered, for about 20 minutes, until all of the liquid has been absorbed. Let the pot sit with the lid on for 10 minutes when the rice has finished cooking.
While the rice cooks and the tofu bakes, arrange the vegetables in a single layer on a baking sheet. Drizzle them with olive oil, then rub it evenly into the veggies with your hands. Place the baking sheet into the oven with the tofu and roast the vegetables for about 20 minutes, until tender and browned in spots. Season them with salt and pepper to taste when they come out of the oven.
When the tofu has just a few minutes left to bake, stir the remaining 2 tablespoons of olive oil together with the tomato paste. After the tofu has baked for 30 minutes, remove the baking sheet from the oven and carefully transfer the tofu back to the bowl. Toss it with the tomato paste mixture, using a spoon to stir it up (it will be hot, so avoid using hands).
Arrange the tofu in an even layer on the baking sheet and return it to the oven for about 10 minutes, until crispy and very dark. Keep a close eye on it during this final baking stage, as it can burn fast.
After the rice has sat covered for 10 minutes, remove the lid and fluff it with a fork. Stir in the lemon juice and zest, and season it with additional salt, if desired.
Whisk the dressing ingredients together in a small bowl, thinning the mixture with as much water as is needed to achieve a creamy but pourable consistency. Season with additional salt to taste, if desired.
Divide the rice, vegetables, tofu, and olives onto plates or among bowls. Top each serving with a drizzle of the dressing and a sprinkle of fresh cilantro and scallions. Serve.

Nutrition

The post Mediterranean Tofu & Rice appeared first on Connoisseurus Veg.

Vegan Funfetti Cookies

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

These vegan funfetti cookies are as delicious as they are pretty! Sweet vanilla cookies studded with rainbow sprinkles, they’re perfect for everything from celebrations to everyday sweet snacking, and they make a fun, easy baking project.

Sometimes a little color is all it takes to make a delicious treat even better. Fans of my vegan red velvet cake, pink velvet cupcakes, and pistachio green tea muffins know what I'm talking about! So today, I decided to throw a full rainbow of color into a batch of cookies. These vegan funfetti cookies are about as colorful and festive as it gets, and they’re delicious to boot.

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Flavor-wise, they’re simple, classic vanilla cookies. If you love my vegan sugar cookies or vegan snickerdoodles, you'll enjoy these too. The difference is the vibrant sprinkles, which make them more fun. As for texture, it’s totally up to you: bake them briefly for soft and chewy cookies, or a few minutes longer for crispy cookies. Both versions are delicious and will be a hit with kids and grown-ups alike.

Ingredients You'll Need

Flour. We're using all-purpose wheat flour for these cookies, also known as white flour. If you'd like to experiment with other varieties, go ahead, but I haven't tried any of them, so I can't guarantee results.
Cornstarch.
Baking powder.
Baking soda.
Salt.
Vegan butter. You can find this in the refrigerated section of most grocery stores, usually near the regular butter.
Sugar. Use organic sugar, since conventional sugar is often processed using animal bone char.
Powdered sugar. This also needs to be organic, for the same reason.
Light corn syrup. This helps with the texture of your cookies, making them more tender and chewy, so don't skip it. You can substitute another liquid sweetener like maple syrup, but it may affect the color and flavor of your cookies.
Aquafaba. Crack open a can of chickpeas and measure out a couple of tablespoons of the liquid — this is your aquafaba, which makes a great vegan egg substitute for baking. If you don't have an immediate use for your chickpeas, freeze them.
Vanilla extract.
Rainbow sprinkles. Use rainbow jimmies. Avoid using other types of sprinkles like confetti or nonpareils, which might not hold up as well when mixed into a moist dough. Make sure they're vegan — many brands will include non-vegan colors and sweeteners. I've linked to a vegan brand that I like in the recipe card.

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: Combine dry ingredients. Whisk together the flour, cornstarch, baking powder, baking soda, and salt in a large mixing bowl.

Step 2: Mix wet ingredients. Use an electric mixer at high speed to cream your vegan butter, sugar, and powdered sugar together in a large bowl until the mixture is fluffy and creamy. Now beat in the corn syrup and aquafaba.

Step 3: Mix the dough. Turn the mixer down to low speed, then slowly start adding the dry ingredients. Beat everything until the ingredients are combined and you've got a dough.

Step 4: Add sprinkles. Gently fold in your rainbow sprinkles. Be careful not to overmix the dough, or the colors may bleed.

Step 5: Chill. Cover the bowl and pop it into the fridge for an hour to chill.

Step 6: Get ready to bake. Preheat your oven to 350°F and line some baking sheets with parchment paper.

Step 7: Shape the cookies. Roll the dough into balls, using about 1 ½ tablespoons of dough each. Place them on your baking sheets, then press a few extra sprinkles into the top of each dough ball.

Step 8: Bake. Place your baking sheets into the oven and bake those cookies! Give them about 9 minutes if you like your cookies chewy, or up to 12 minutes if you like them crispy.

Step 9: Cool. Place your baking sheets onto cooling racks when they come out of the oven. Let the cookies cool for a few minutes on the sheets, then move them directly to the racks to finish cooling.

Variations

Sprinkle swaps. Use one or more specific sprinkle colors for holidays or occasions. Try red for Valentine’s Day, red and green for Christmas, or green for St. Patrick’s Day. You can also use chocolate sprinkles.
Flavor additions. Switch up the flavor by adding spices like cinnamon or cardamom, or try a small amount of extract such as almond or peppermint alongside the vanilla.
Chocolate chip funfetti cookies. Replace some of the sprinkles with mini vegan chocolate chips or white chocolate chips.
Add citrus flavor. Add a teaspoon of lemon or orange zest into the wet ingredients to add citrusy notes.

Frequently Asked Questions

Can these cookies be made gluten-free?

Possibly, but I haven't experimented with a gluten-free version, so I can't say for sure. You may be able to replace the wheat flour with an all-purpose gluten-free flour blend.

Can I skip chilling the dough?

I don't recommend it. The cookies may spread out too much if you do.

Can I chill the dough for longer than an hour?

You can chill it for up to 24 hours. You'll need to take it out of the fridge about 20 minutes before shaping the cookies to let it soften a bit. You want it to be cool and a bit firmer than when you first mixed it, but not rock hard.

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

Your cookies will keep for about 5 days in an airtight container at room temperature, or up to 3 months in the freezer. Thaw frozen cookies at room temperature before serving.

📖 Recipe

Vegan Funfetti Cookies

Course Dessert

Cuisine American

Prep Time 15

Cook Time 10

Chill Time 1

Total Time 1 25

Servings cookies

Calories 83kcal

Author Alissa Saenz

Ingredients

2 cups all-purpose flour
1 tablespoon cornstarch
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
¾ cup vegan butter, room temperature
¾ cup organic granulated sugar
¾ cup organic powdered sugar
2 tablespoons light corn syrup
2 tablespoons aquafaba (liquid from a can of chickpeas)
1 teaspoon vanilla extract
½ cup vegan rainbow sprinkles (jimmies, see Note 1), plus a few more for topping

US Customary - Metric

Instructions

Whisk the flour, cornstarch, baking powder, baking soda, and salt together in a large mixing bowl. Set this aside for now.
Add the butter, sugar, and powdered sugar to another large mixing bowl. Cream the mixture using an electric mixer at high speed for about 90 seconds, or until smooth and fluffy. Add the corn syrup, aquafaba, and vanilla extract. Beat just until fully incorporated, about 30 seconds.
Begin adding the flour mixture to the bowl, beating in about a cup at a time using the mixer at low speed. Continue until all of the dry ingredients have been added and a soft dough has formed.
Gently fold in the sprinkles.
Cover the bowl and chill the dough for an hour.
Preheat the oven to 350°F and line a couple of baking sheets with parchment paper.
Roll the dough into 1 ½ tablespoon balls, then arrange them on the baking sheets, spacing them at least 2 inches apart. Press a few extra sprinkles into the top of each dough ball.
Bake the cookies for 9 to 12 minutes, until they've spread out and puffed up a bit. They should still look a bit underbaked when they're done (Note 2).
Transfer the baking sheets to cooling racks when they come out of the oven. Let the cookies cool on the baking sheets for about 5 minutes, until they feel set, then remove them from the baking sheets and place them directly on the racks to finish cooling.

Notes

I recommend sticking with jimmies. Other types of sprinkles like nonpareils or confetti could dissolve or bleed their color into your cookie dough.
Baking them 9 minutes will give you softer cookies, while baking them closer to 12 minutes will give you crispier cookies.

Nutrition

The post Vegan Funfetti Cookies appeared first on Connoisseurus Veg.

Shredded Tofu & Veggie Stir-Fry

Alissa Saenz — Mon, 30 Mar 2026 11:00:00 +0000

Shredded tofu is cooked with veggies in a spicy, savory sauce to make this scrumptious stir-fry. Shredding the tofu gives it an amazing texture, while garlic, ginger, and sesame oil pack in tons of flavor. Best of all, this shredded tofu stir-fry is easy to make and perfect for a busy weeknight!

I love a good tofu stir-fry. They're delicious, easy to make, and so customizable. Seriously, check out my collection of vegan stir-fries and you'll find all kinds of ways to feature tofu, from my lemongrass tofu stir-fry to my Thai basil tofu stir-fry to my peanut butter tofu stir-fry. I love playing around with different sauces and veggies, but one thing I rarely mess with is the tofu. I usually stick with simple techniques using diced tofu. Well today, that changes. Today I'm sharing my shredded tofu stir-fry, and you're going to love it!

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The idea is really simple: shred your tofu using a box grater. Those little slivers of tofu give the stir-fry a pleasantly meaty texture and tons of surface area for soaking up our super flavorful sauce. We're pairing the shredded tofu with cabbage and julienned carrots, which blend nicely with the texture of the tofu while adding some variety in flavor. It's really easy and really delicious! If you're not sure you like tofu, give this recipe a try — it just might turn you into a tofu lover.

Ingredients You'll Need

Tofu. Super-firm tofu is highly recommended. It'll be much easier to shred than softer varieties.
Low sodium soy sauce.
Dark soy sauce. Look for this in the international aisle of the grocery store, or in an Asian market. It's very concentrated and will add lots of flavor to your stir-fry.
Hoisin sauce. You can also look for this in the international aisle at the store.
Rice vinegar.
Sriracha sauce. This will add some heat. Feel free to skip it if you prefer.
Toasted sesame oil.
Black pepper.
Vegetable oil. You can use whatever high-heat neutral oil you like to cook with. Peanut oil, canola oil, and corn oil are all good options.
Shallot. A half cup of thinly sliced red onion can be substituted if needed.
Cabbage. The recipe calls for green, but you're welcome to use red.
Carrots.
Garlic.
Ginger.
Toasted sesame seeds.
Fresh cilantro. You can skip this if you don't like it.
Scallions. Also known as green onions.
Rice. Serve this with your favorite variety of rice. I love having it with my coconut rice.

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: Shred the tofu. Shred the whole block coarsely using a box grater. Some pieces will crumble and break off — totally fine!

Step 2: Mix the sauce. Stir your low-sodium soy sauce, dark soy sauce, hoisin sauce, rice vinegar, sriracha, toasted sesame oil, and black pepper together.

Step 3: Cook the shallots. Heat your oil in a wok over medium-high heat, then add the shallots. Stir-fry them for about 2 minutes, just until they begin to soften and brown.

Step 4: Cook the tofu. Add it to the wok with the shallots. Rather than stirring constantly like you normally do when stir-frying, let it sit undisturbed for a minute or so at a time. This helps it crisp up.

Step 5: Add veggies. Add your shredded cabbage and carrots. Now you can stir the mixture constantly. Do this for about 2 minutes, until the vegetables are tender-crisp.

Step 6: Cook aromatics. Push everything to the side to make room for your minced garlic and grated ginger. Cook the aromatics briefly, stirring the entire time.

Step 7: Add sauce. Pour the sauce over the tofu and vegetables, then mix it in and continue stir-frying for a couple of minutes, to reduce the liquid.

Step 8: Finish the stir-fry. Take the wok off of heat, then add your sesame seeds, chopped cilantro, and scallions.

Step 9: Serve. Your shredded tofu stir-fry is finished and ready to enjoy. Serve it with rice.

Variations

Switch up the veggies. Replace the cabbage and carrots with whatever you like. Try broccoli, cauliflower, bell peppers, mushrooms, or green beans. Use about 3 cups total, and chop them finely.
Add heat. Increase the sriracha sauce, add some dried chiles, or garnish your stir-fry with chili oil.
Additional toppings. Try roasted cashews, peanuts, fried shallots, or fresh basil.
Serve over noodles. Skip the rice and serve your stir-fry with rice noodles instead.

Frequently Asked Questions

Can this recipe be made gluten-free?

Sure! Replace the low sodium soy sauce and dark soy sauce with 5 tablespoons of gluten-free tamari and a teaspoon of organic brown sugar. Also make sure your hoisin sauce is gluten-free.

Is this dish spicy?

A bit. The sriracha and black pepper add some kick. Reduce or omit either ingredient for a milder version. You can also add either or both ingredients at the end to taste.

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

Leftover shredded tofu stir-fry will keep in an airtight container in the fridge for about 3 days, or in the freezer for about 3 months.

Can I use extra-firm tofu instead of super-firm?

You can, although it will be a bit more difficult to shred than super-firm tofu. You'll also need to press it first.

More Tofu Stir-Fries

📖 Recipe

Shredded Tofu Stir-Fry

Course Entree

Cuisine American, Chinese-inspired

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 200kcal

Author Alissa Saenz

Equipment

1 Large wok (or skillet, see Note)

Ingredients

1 (16 ounce/454 gram) package super-firm tofu, drained and patted dry
¼ cup low sodium soy sauce
1 tablespoon dark soy sauce
1 tablespoon hoisin sauce
1 tablespoon rice vinegar
1 tablespoon sriracha sauce (or to taste, optional)
1 teaspoon toasted sesame oil
1 teaspoon black pepper
2 tablespoons vegetable oil
1 medium shallot, thinly sliced
2 cups shredded green cabbage
1 cup julienned carrots (2 to 3 carrots)
2 garlic cloves, minced
2 teaspoons freshly grated ginger
1 tablespoon toasted sesame seeds
2 tablespoons chopped fresh cilantro
2 scallions, chopped
Cooked rice, for serving

US Customary - Metric

Instructions

Shred the tofu using the coarse side of a box grater. Set it aside.
Stir together the low-sodium soy sauce, dark soy sauce, hoisin sauce, rice vinegar, sriracha sauce, toasted sesame oil, and black pepper in a small bowl or container. Set it aside for now.
Heat the oil in a large wok over medium-high heat. Once the oil starts to shimmer, add the shallot. Stir-fry the shallot for about 2 minutes, until it softens and browns in spots.
Add the shredded tofu to the wok. Stir to combine, then cook the mixture, letting it sit undisturbed for 1 to 2 minutes at a time before stirring. Continue this for 6 to 8 minutes, until the tofu starts to brown and crisp in spots.
Add the cabbage and carrots to the wok, then continue to stir-fry the mixture for about 2 minutes, until the vegetables are tender-crisp and the carrots have brightened in color.
Push the tofu and vegetables to the side, then add the minced garlic and grated ginger to the space you just created. Sauté the garlic and ginger for about 30 seconds, stirring constantly.
Stir the garlic and ginger in with the other ingredients. Carefully pour the sauce over the tofu and vegetables, then stir everything well to coat the tofu and veggies in the sauce. Continue to stir-fry the mixture for about a minute, until the sauce reduces slightly.
Remove the wok from heat, then stir in the sesame seeds, cilantro, and scallions.
Serve over rice and enjoy.

Notes

A large skillet can be used if you don't have a wok. Make sure your skillet can withstand high heat levels, and increase the cooking heat to high.

Nutrition

The post Shredded Tofu & Veggie Stir-Fry appeared first on Connoisseurus Veg.

Carrot Cake Cookies

Alissa Saenz — Fri, 27 Mar 2026 11:00:00 +0000

These carrot cake cookies are super soft and fluffy, and packed with shredded carrots, spices, and raisins. Topped with dairy-free cream cheese frosting, each one tastes like carrot cake, in snackable two-bite form!

My vegan carrot cake is one of my favorite treats this time of year. Sometimes I wish I could enjoy a little slice every day, but baking layer cakes all the time is a LOT, even for me. Well, now that's not a problem! A reader gave me a great idea and requested a recipe for carrot cake cookies. Cookies are much easier to bake on repeat, and they keep better than cake. You know what that means? Carrot cake cookies, all spring long!

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These aren't your typical cookies. They're soft and fluffy, like little cake bites. (If you loved my vegan pumpkin cookies, you'll dig these, too!) They also feature everything you love about carrot cake: shredded carrots (obviously!), raisins, nuts, and lots of warming spices. And for the ultimate carrot cake experience, you'll want to top each one with some of my vegan cream cheese frosting.

Ingredients You'll Need

Non-dairy milk. Use a type of plant milk that you'd normally drink, and make sure it's unflavored and unsweetened. Soy milk, almond milk, cashew milk, and oat milk are all fine! My guide to dairy-free milk can be helpful if you're lost.
Ground flaxseed. We'll be mixing these with the milk to create a flax egg, which is an excellent vegan egg substitute for baking.
Vegan butter. Most grocery stores carry this in the refrigerator case, near the regular butter.
Sugar. Make sure your sugar is organic to ensure it's vegan. Non-organic sugar is sometimes processed with animal bone char.
Brown sugar. This should also be organic.
Vanilla extract.
Flour. Use all-purpose wheat flour for best results — I have not tested any other varieties.
Baking soda.
Spices. We're using ground cinnamon, ginger, nutmeg, and cloves.
Salt.
Carrots.
Raisins. You can leave these out if they're not your thing.
Walnuts. These can also be omitted or replaced with other nuts, like pecans.
Vegan cream cheese frosting. My favorite carrot cake topping! But it is optional. Feel free to skip it or try one of the other topping ideas in the variations section, below.

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° and line some baking sheets with parchment paper.

Step 2: Make the flax egg. Stir non-dairy milk and some ground flaxseed together in a small bowl. Allow the mixture to sit while you start working on the dough — the flaxseed will expand and gel.

Step 3: Cream the butter and sugars. Use your electric mixer at high speed to beat them together until creamy and fluffy, which will take about 2 minutes.

Step 4: Add wet ingredients. Now beat the flax egg and some vanilla extract into your butter mixture. Just do this until everything is combined.

Step 5: Add dry ingredients. Start with the flour, beating in about a cup at a time on low speed. When you add that last cup, sprinkle the baking soda, spices, and salt on top before beating it in.

Step 6: Add stir-ins. Stir in your shredded carrots, walnuts, and raisins. Feel free to dig in with your hands if that's what needs to happen to get everything mixed.

Steps 7 & 8: Shape and bake. Roll the dough into balls and place them on your baking sheets. Pop them into the oven for about 10 to 12 minutes, until they spread just a bit.

Tip: The cookies will initially spread slightly around the edges while keeping a small dome in the center. When that dome settles, they’re ready to come out.

Steps 9 & 10: Cool and flatten. Place the baking sheets onto cooling racks when they come out of the oven. Flatten each cookie slightly with the back of a spoon, then let them cool on the sheets for about 5 minutes before moving them directly to the racks to finish.

Step 11: Frost and serve. Optionally, top each cookie with a dollop of frosting. Let them sit until the frosting sets, then enjoy!

Variations

Topping variations. Not into cream cheese frosting? Try my vegan vanilla buttercream frosting. You can also serve your cookies plain, with a sprinkle of powdered sugar, or dipped in glaze made from 3 cups of powdered sugar, 3 ½ tablespoons of non-dairy milk, and 1 teaspoon of vanilla extract.
Extra toppings. Make these cookies extra special by including some toppings in addition to the frosting! Try pressing some shredded coconut, finely chopped nuts, or sprinkles into the frosting before it sets.
Sandwich cookies. Instead of topping your cookies with frosting, pair them up and stuff each pair with frosting.

Frequently Asked Questions

Can these cookies be made gluten-free?

Possibly, but I haven't tested a gluten-free version myself. An all-purpose gluten-free flour blend would be your best option if you'd like to give it a try.

Do I need to chill the dough?

Nope! This dough is on the firm side and doesn't spread out very much. Chilling it could further inhibit spreading, so it's not recommended.

Why are my cookies dry?

These cookies will be dry if they're overbaked. Be sure to take them out of the oven once the domes on top have settled (that's as much as they'll spread). They can look deceptively underbaked at this point. Another common culprit is mismeasuring ingredients, and in particular, using too much flour or too little vegan butter.

How should I store my carrot cake cookies and how long will they keep?

The cookies themselves will keep in an airtight container at room temperature for about three days. However, if you frost them, you'll want to store them in the refrigerator. Be careful and avoid stacking them in the storage container, as the frosting can get smushed. You can also freeze them (frosted or unfrosted) for up to three months. I like to freeze them in a single layer on a baking sheet until solid, then transfer them to an airtight container for long-term freezing.

More Vegan Cookies

📖 Recipe

Carrot Cake Cookies

Course Dessert

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings cookies

Calories 117kcal

Author Alissa Saenz

Ingredients

⅓ cup unsweetened and unflavored non-dairy milk
2 tablespoons ground flaxseed
1 cup vegan butter, room temperature
¾ cup organic granulated sugar
¾ cup organic brown sugar
2 teaspoons vanilla extract
3 cups all-purpose flour
½ teaspoon baking soda
2 teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
½ teaspoon salt
1 ½ cups finely shredded carrots (about 3 medium or 2 large carrots)
1 cup chopped walnuts
1 cup raisins
½ batch vegan cream cheese frosting (optional)

US Customary - Metric

Instructions

Preheat the oven to 350°F and line a couple of baking sheets with parchment paper.
Stir the non-dairy milk and ground flaxseed together in a small bowl. Set it aside and let the mixture rest for at least 5 minutes to gel. You can move on to the next step in the meantime.
In a large mixing bowl, beat the vegan butter, sugar, and brown sugar together using an electric mixer on high speed, until the mixture is fully blended and creamy, about 2 minutes.
Beat in the flax mixture and vanilla, just until combined.
Begin adding the flour, beating in about a cup at a time at low speed. Sprinkle the baking soda, cinnamon, ginger, nutmeg, cloves, and salt over the last flour addition, then beat it in. You'll have a soft dough when everything has been added.
Stir in the shredded carrots, walnuts, and raisins. The dough will be very thick at this point, so feel free to use your hands if needed.
Roll the dough into balls, using a heaping tablespoon of dough for each one. Place the dough balls on the prepared baking sheets, spacing them at least 1 ½ inches apart.
Bake the cookies for 10 to 12 minutes, until they've spread out a bit but still look slightly undercooked.
Place the baking sheets on cooling racks when they come out of the oven, then immediately gently flatten each cookie with the back of a spoon.
Let the cookies cool on the sheets for about 5 minutes, then transfer them directly to the racks to continue cooling. Continue baking the cookies in batches as needed, making sure to let the baking sheets cool before placing more dough on them.
Once the cookies are cool, optionally top each one with a dollop of vegan cream cheese frosting. Allow them to set, then serve.

Notes

Nutrition information does not include frosting.

Nutrition

The post Carrot Cake Cookies appeared first on Connoisseurus Veg.