Fall is our favorite time of year for many reasons: colorful leaves, football, pumpkin soy lattes, and fluffy plant-based fiber hats with the funny, fuzzy ball on top––just to name a few. But if we’re being truly honest with ourselves, we love this holiday season because of all the culinary indulgences that goes along with it. Every meal is a celebration of all things hearty and decadent, lovely and warm. Here are seven of our favorite fall favorite recipes to enjoy with your loved ones (or with a large spoon by yourself. We won’t tell!)
1. Maple-Stuffed Sweet Potato
Does it get any more autumnal than maple syrup, sweet potatoes, and tempeh bacon? There’s a dash of liquid smoke in this Maple-Stuffed Sweet Potato recipe from vegan food blogger and author Kathy Patalsky just for good measure.
Autumn is apple-picking season and if we had to pick––we’d choose to have our apples doused in cinnamon-sugar sweetness, folded between warm, fluffy tortillas, and buried beneath a mound of ice cream. Well, hello there Apple Enchiladas from dessert genius Chocolate Covered Katie.
As the cool autumn breeze rolls in, we’ll replace our summer shorts with wool-free hats and scarves, and our beloved quinoa salads will give way to a warm bowl of Quinoa Cauliflower Briyani. Bursting with spicy, herby flavor, the mild nutty hint of cauliflower is livened with serrano peppers, cardamom, and ginger.
Garlic, you may be one we stay away from for date night, but when it comes time to curl up on the couch with a plate in our lap and a movie on TV, you bet it’s Vegan Yack Attack’s simple, savory Garlicky Butternut Squash Sandwich we’re biting into. Topped with arugula and Veganaise, this is comfort food done right.
5. Raw Chocolate Pumpkin Pie Cup
Sometimes we want to indulge in rich chocolate cups but without any of the unhealthy guilt that comes with sweet snacking––cue Fragrant Vanilla Cake’s Raw Chocolate Pumpkin Cup with a medjool date naturally sweetened crust encasing a carrot center (yep, carrot! Though pumpkin can also be used).
6. Quick and Fragrant Coconut Soup
Move over summer gazpacho, it’s hot soup time and we’re totally excited to sip, slurp, and soothe our upcoming winter blues with a hearty bowl of coconut soup from Olives for Dinner. Toasted sesame oil adds warmth to the shallots-shiitake mushroom combo, and raw, bright red cherry tomatoes add a pop of color and flavor.
7. Smoky Pumpkin Grits
Who says grits are a strictly breakfast food––especially when simmered with smoky, savory pumpkin, paprika, and a hearty helping of nooch? Fresh sage leaves are used for garnish and the recipe also calls for roma tomatoes with pumpkin grits topped with maple-roasted pepitas for a full-on fall meal. We approve.
From the building of vast pyramids to religious life and burial practices, life in ancient Egypt was very different to our own.
But modern vegetarians may have more in common than they thought with the ancient Egyptians, because it is thought that they also ate a diet composed largely of vegetables, fruit, wheat and barley.
Sales of the snacks, made from North Atlantic fin whales, have angered environmental activists who have criticised the use of endangered whale meat for exotic pet food.
Japan has long been in the firing line from environmentalists for continuing to hunt endangered whales under a loophole in an international moratorium, while Iceland openly defies the ban.
It might seem like many of the mainstream branded foods available in UK supermarkets are unsuitable for vegans, but a surprising number of everyday food products are ‘accidentally vegan’. You’ve probably avoided these products in the past, but you might be shocked to learn that all of these products are vegan friendly… (although some may contain palm oil which some vegans avoid for ethical reasons).
Please not that many manufacturers often change the ingredients used in their products, and non-brand versions of these products may not be vegan, so please double check the label before purchasing.
2. Raspberry Ruffles
3. Chocolate Chip Hobnobs
4. Tesco Prawn Shells
6. McVities Mini Gingerbread Men
8. Pepsi Max Cherry
9. Wotsits Flamin’ Hot
Palm Oil Free
10. Country Crisp Chocolate
Contains oats, but not wheat.
11. Kettle Baked Chips- Sweet Chilli Flavour
Palm Oil free
12. Sainsbury’s Chicken Flavour Instant Noodles
14. Betty Crocker Chocolate Buttercream Icing
15. Mr Kipling Jam Tarts
17. Smokey Bacon Hula Hoops
Palm Oil Free
18. Lotus Biscuit Spread
19. Mr Kipling Treacle Tart
20. Swizzels Love Heart Sweets
21. Nik Naks Rib ‘N’ Saucy Crisps
Palm Oil Free
22. Pop Tart’s Unfrosted Strawberry Flavour
23. Jacob’s Fig Rolls
24. Starburst Originals
25. Pringles Paprika Crisps
26. Weetabix Crispy Minis Choco Flavour
Palm Oil Free
27. Haribo Rainbow Strips
28. Wheat Crunchies Crispy Bacon Crisps
29. Bourbon Biscuits
Whilst many brands of Bourbon biscuits are vegan, please double check the label before purchasing.
30. Jus-Roll Pain Au Chocolate
I once drove 2 hours before work at 5:30 in the morning in the pitch black just to get a cinnamon roll at an Amish bakery. That’s how much I love cinnamon rolls, and apparently how unwilling I am to make them myself. Go figure. Why doesn’t anyone make cinnamon rolls? They’re complicated, difficult and time consuming. That’s why.
But these cinnamon rolls are different:
No complex steps
No difficult methods
Practically fool proof
Just straight forward, fluffy, gooey goodness in cinnamon roll form.
Oh yeah, and they’re vegan. Holy friggin’ delicious.
I was able to keep the ingredients to a minimum by narrowing down what you really need in a cinnamon roll and forgetting the rest. And then I went a step further and tested the true need for “scalding the milk” and letting them rise a second (sometimes third) time.
Turns out? Not necessary. And they turned out JUST AS DELICIOUS as bakery fresh cinnamon rolls. This, my friends, is my new go-to cinnamon roll recipe and it just so happens to require 7 ingredients and one lazy morning’s preparation. Behold, the World’s Easiest Cinnamon Rolls.
When I pulled these beauties out of the oven I was mesmerized. I couldn’t believe how fluffy and perfect they looked despite minimal ingredients and time.
Although a glaze isn’t really necessary or within the 7 ingredient limit, it’s an easy last minute addition that will send them over the top. In other words, highly recommended for pure cinnamon roll bliss.
These rolls are:
In other words, perfection. Hooray for easy cinnamon rolls, finally!
Prep time: 1 hour 30 mins
- 1 packet instant (or rapid rise) yeast* (2 1/4 tsp)
- 1 cup (240 ml) unsweetened plain almond milk
- 1/2 cup (112 g) Earth balance (vegan butter), divided
- 1/4 tsp salt
- 3 cups (408 g) unbleached all purpose flour*
- 1 1/2 tsp ground cinnamon
- 1/4 cup + 1 Tbsp (63 g) organic cane sugar, divided*
- In a large sauce pan (or in a bowl in the microwave at 30 sec increments), heat the almond milk and 3 Tbsp Earth Balance until warm and melted, never reaching boiling. Remove from heat and let cool to 110 degrees F (43 C), or the temperature of bath water. It should be warm but not too hot or it will kill the yeast.
- Transfer mixture to a large mixing bowl and sprinkle on yeast. Let activate for 10 minutes, then add 1 Tbsp sugar and the salt and stir.
- Next add in flour 1/2 cup (68 g) at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball. Rinse your mixing bowl out, coat it with canola or grapeseed oil, and add your dough ball back in. Cover with plastic wrap and set in a warm place to rise for about 1 hour, or until doubled in size (see photo).
- On a lightly floured surface, roll out the dough into a thin rectangle. Brush with 3 Tbsp melted Earth Balance and top with 1/4 cup sugar and 1/2 – 1 Tbsp cinnamon (to taste).
- Starting at one end, tightly roll up the dough and situate seam side down. Then with a serrated knife or a string of floss, cut the dough into 1.5 – 2 inch sections and position in a well-buttered 8×8-inch square or comparable sized round pan (you should have about 10 rolls). Brush with remaining 2 Tbsp Earth Balance (melted) and cover with plastic wrap. Set on top of the oven to let rise again while you preheat oven to 350 degrees F (176 C).
- Once the oven is hot, bake rolls for 25-30 minutes or until slightly golden brown. Let cool for a few minutes and then serve immediately.
- Optional: Frost with dairy free cream cheese frosting or a simple mixture of 1 cup (112 g) organic powdered sugar and 1-2 Tbsp (15-30 ml) almond milk.
* I have not tried making this recipe gluten free, however, many of you have had success with a blend of spelt flour or whole wheat pastry. But for classic, fluffy cinnamon rolls, I recommend unbleached all purpose.
* I have not tested this recipe with other sweeteners, but it may work! Let me know in the comments if you have success.
* Nutrition information does not include any frosting.
CRAZY CAKE, also known as Wacky Cake & Depression Cake – No Eggs, Milk, Butter, Bowls or Mixers! Super moist and delicious. Go-to recipe for egg/dairy allergies. Great activity to do with kids. Recipe dates back to the Great Depression. It’s darn good cake!
From that day on, it was good-bye to the same old ice cream cakes we had EVERY SINGLE YEAR for EVERY birthday….and hello yummy REAL chocolate cake…with ice cream on top.
Chocolate Crazy Cake Recipe (No Eggs, Milk, Butter or Bowls)
- 1 1/2 Cups flour (all-purpose)
- 3 Tbsp. cocoa (unsweetened)
- 1 Cup sugar (All purpose sugar – Granulated Pure Cane Sugar)
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 tsp. white vinegar
- 1 tsp. pure vanilla extract
- 5 Tbsp. vegetable oil
- 1 Cup water
Directions (picture tutorial below)
Preheat oven to 350 degrees F.
Mix first 5 dry ingredients in a greased 8″ square baking pan. Make 3 depressions in dry ingredients – two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.
Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!
- For a great easy chocolate frosting (my favorite) head over to THE YUMMY LIFE, for a ONE MINUTE FROSTING recipe!
- For a dairy free frosting recipe, head over to Oh She Glows for a simple 2-ingredient chocolate fudge frosting recipe!
- Great Chocolate Peanut Butter Frosting recipe from The Beating Hearth!
- You can double this recipe, just use a 9×13 baking pan.
- Mix batter in a bowl for neater, easier mixing. Be sure to follow the directions the same way – mixing the dry ingredients then making the depressions for the wet ingredients. Don’t forget to grease your pan. You can also make cupcakes – be sure to adjust baking time.
- Although I have not used Gluten Free flour mixes for this recipe, many people have and said the cake turns out wonderful! This is a great tip from someone that made the cake using a GF mix – “…the mix I use is 1c. brown rice flour, 1c. white rice flour, 1/3 c. tapioca starch, 2/3 c. potato starch, 1tsp. xanthan gum. I’ve used it in everything from bread to cookies to cakes, and I love it. I do add just a bit more leavening agent *usually baking soda* than the recipe calls for. For instance, in this recipe I just added 1/2 of what it called for more. So the recipe called for 1 tsp, so I added 1 1/2. And it was SO good. Hubby didn’t even know it was vegan. And he’s a full on man lol. Meat, potatoes, you get it.” She also added another note for this GF mix – “I only increase the leavening on cakes and bread. cookies are fine.” A big thank you goes out to the sweet reader for being so helpful and sharing this tip with all of us!
- Head here for a GF Crazy/Wacky Cake recipe – Bob’s Red Mill’s Gluten-Free Crazy Cake
- Many have shared that this recipe is great served warm or cold with just sprinkling powdered sugar on top.
- This cake is also a great activity to do with kids.
A sweet reader, Lesley, shared photos of her Layered Crazy Cake and Cupcakes. Thank you, Lesley, so thoughtful for you to share with all of us!
- For the layered cake, she greased her pan and used baking paper (parchment paper) on the bottom. She didn’t double the recipe, just cut the cake into a layer.
- For the cupcakes, she made a dozen using her muffin tin and cupcake liners. The cupcakes were baked at 350 degrees F for 13 mins. (Oven baking times vary)
Now…go eat some cake! Happy baking!
Who loves snacks? We love snacks? Why? Because snacks are awesome, that’s why — especially party snacks of any kind. For us, there’s little that comes close to the positive feeling you get from spending time with friends and loved ones while enjoying homemade snacks that are so good you’ll wish you had made an entire batch for yourself … but hey, sharing is caring, right? Right. So, if you’re looking for shareable snacks, then you’ve come to the right place because we specialize in sniffing out the best, so-delicious-you-don’t-want-to-share snacks that also happen to be completely meat-free and dairy-free.
We eat nearly twice as much as the average Norwegian and roughly nine times as much as the average Ghanaian. What’s the deal with that?
With the negative health effects and environmental impact of meat and dairy consumption becoming more mainstream, many Americans are going vegan.
Vegan means sacrifices, right? But actually, no it does not. I just means you have to rethink and find a new way. For example, I’m not to impressed by vegan cheese so instead I use other great toppings.I used to love ”Magnum Double Caramel” so I just had to veganize them and it was much easier then I thought.
They’re a bit more on the heavy side as the ice cream is based on cashews but Oh my, they’re so good! This is a recipe from my book which is realeased next week but I just cant wait to share it with you. So here we go:
At Williamsburg’s Smorgasburg food market, two vendors alike in spirit but wildly different in philosophy do brisk business across from each other. One is Mighty Quinn’s, the highly successful local barbecue chain that also had its start at Smorgasburg. The other is Monk’s Vegan Smokehouse, a vendor that sells what it claims to be smoked “vegan barbecue.”