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Simple Maple Cranberry Yams

Simple Maple Cranberry Yams ? A simply delicious vegan version of a favorite Thanksgiving holiday candied yam side dish. Made with sweet potatoes (yams) and vibrant fresh cranberries baked with a citrusy orange and maple glaze.

Thanksgiving is a big deal in our house. When I was a kid, my mom spent the better part of a week shopping, preparing and cooking our annual feast for family & friends.

Every year she made the same dishes without changing a single ingredient. Heaven forbid she should try something new, not that she didn’t want to. She just knew how much we looked forward to her scrumptious homemade stuffing, mashed potatoes & gravy and perfect pumpkin pies. After all, we couldn’t imagine breaking from tradition – particularly one that revolved around food and our beloved family recipes.

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It’s Fun to ‘Veganize’ Traditional Recipes

When I decided to become vegan I knew that meant I wouldn’t be eating those treasured dishes anymore since most of them contained eggs or dairy. But I loved celebrating Thanksgiving and had to find a way to create a kinder – gentler version of those recipes with all plant-based ingredients, like this healthier and tastier vegan spin on old-fashioned candied yams (or sweet potatoes).

How I Made Our Family Recipe Even Better Than Before

Traditional candied yam recipes, like my mom’s, include a lot of butter, brown sugar and marshmallows (most contain gelatin, definitely not vegan). This new & improved vegan rendition is lighter in fat and brighter in flavor. By using a small amount of non-dairy butter and pure maple syrup instead of processed sugar, the rich texture of the yams/sweet potatoes shine through. The addition of fresh cranberries and citrus combine to make a wonderful balance of sweet and tart. A pinch of ground nutmeg provides that subtle hint of spice that says “Happy Holidays”.

Are Yams and Sweet Potatoes the Same Thing?

You may have noticed I keep referring to yams & sweet potatoes interchangeably. There?s a lot of confusion about the difference between yams and sweet potatoes. I always assumed that yams were large, dark reddish-colored tubers with deep orange flesh and sweet potatoes were smaller and paler in hue. Even the signage in grocery store produce aisles often label the big darker red ones as ?yams?. I’d just never given it much thought until I started a recipe blog. So I googled it and found out that what I’ve always known as yams are, in fact, sweet potatoes. All I know is I grew up calling them yams and this is one time I’m not breaking with tradition. I yam what I yam.

sweet potatoes or yams

Are Sweet Potatoes (Yams) Healthy?

Yes they are! According to this article in TIME:

All potatoes are nutrient-dense and healthy for you. But sweet potatoes?the orange, yellow and purple varieties of the root vegetable?are lower in calories and carbohydrates than the average spud. They?re also higher in vitamin A, an antioxidant that boosts immunity and helps you maintain healthy skin and vision. One sweet potato provides far more than 100% of your recommended daily allotment of vitamin A, according to the USDA.

How to Make Simple Maple Cranberry Yams

?Equipment

?Ingredients

  • 4 large yams/sweet potatoes
  • 1/2 cup whole fresh cranberries
  • 1/4 cup orange juice
  • 2 tbsp orange zest
  • 2 tbsp vegan butter
  • 4 tbsp maple syrup
  • 1/2 tsp nutmeg

This recipe is so simple to prepare and quite flexible. Depending on your tastes and dietary needs of your guests, you can add or subtract ingredients. Here are a few ideas as food for thought.

?Variations

  • Fresh cranberries – replace with dried cranberries
  • Orange zest – replace with lemon zest
  • Cinnamon
  • Cloves
  • Pumpkin spice
  • Chopped walnuts or pecans
  • Vegan marshmallows – I like this brand
  • Wash & slice yams into thirds
  • Place in 5 qt or larger pot. Cover with water & lid. Boil till tender.
  • Strain in colander.
  • Coat bottom of baking dish with small amount of vegan butter.
  • Remove peels from yams. Slice yams into 1/2″ rounds.
  • Arrange in one layer.
  • Add a small dab of butter to each.
  • Place cranberries in between yam slices. Sprinkle with nutmeg & drizzle with maple syrup.
  • Repeat one more layer. Pour orange juice between yams. Sprinkle with orange zest.
  • Bake at 375?F for 25 min. Drizzle with remaining maple syrup & sprinkle with orange zest. Bake for 5 additional min.
  • Remove from oven and allow to set for a few minutes.

See full recipe below for details

?Need more ideas for your holiday menu? Here you go!

Yum

very vegan ? very good

Simple vegan maple cranberry yams in baking dish

Simple Maple Cranberry Yams

Connie ?
Simple Maple Cranberry Yams???A simply delicious, healthy plant-based version of a favorite Thanksgiving holiday candied yam side dish. Made with sweet potatoes and vibrant fresh cranberries baked with a citrusy orange and maple glaze.
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 30 mins
Course Casserole, Dinner, Side Dish
Cuisine American, dairy free, egg free, Gluten-free, Holiday, Plant Based, Thanksgiving, Vegan, WFPB
Servings 6
Calories 277 kcal

Equipment

Ingredients
  

  • 4 large sweet potatoes
  • 1/2 cup cranberries whole fresh
  • 2 tbsp non-dairy butter
  • 4 tbsp maple syrup reserve 1 tbsp
  • 1/2 tsp nutmeg
  • 1/4 cup orange juice
  • 3 tbsp orange zest reserve 1 tbsp

Instructions
 

  • Wash yams (sweet potatoes) and cut into thirds. Leave skins on.
  • Place yams in 5 qt. (or larger) pot. Cover with water (about 2" above yams). Cover with lid.
  • Place pot on stove over high heat. Bring to a rolling boil, then reduce heat to med-high, maintaining a steady boil. Allow yams to cook for approx. 15 -18 minutes until just tender. Test by inserting a sharp tip knife.
  • Remove from heat. Carefully pour off water and drain yams in a colander or strainer. Allow to cool down for a few minutes.
  • Preheat oven to 375?
  • Once the yams are cool enough to touch, use the tip of a paring knife to cut a very shallow slice down one side of the skins. Pull the skins away from the yams. They should come off very easily.
  • Cut yams into 1/2" rounds.
  • Spread a small amount of butter on the bottom of baking dish.
  • Place one layer of yam rounds in the bottom of the dish.
  • Add a small dab of butter on each yam round.
  • Sprinkle a small amount of nutmeg on each.
  • Sprinkle a small amount of orange zest on each.
  • Place whole fresh cranberries in between each yam round.
  • Lightly drizzle maple syrup over all.
  • Repeat by adding another layer of yams, butter, nutmeg, zest, cranberries & maple syrup.
  • Gently pour orange juice over all.
  • Cover with foil and bake at 375? for 25 minutes, until juices are bubbling and cranberries are soft. Remove foil.
  • Drizzle remaining maple syrup over all and sprinkle with remaining orange zest. Continue baking uncovered for additional 5 minutes.
  • Remove from oven. Allow to sit for 5-10 minutes before serving.

Notes

?This recipe makes about 6 servings. When I prepare this for Thanksgiving, I usually make a double batch. It’s always nice to have extra for leftovers which can be stored in the fridge for about 3 days.

?Variations – feel free to substitute or add any of the following

  • Fresh cranberries – replace with dried cranberries
  • Orange zest – replace with lemon zest
  • Cinnamon
  • Cloves (use sparingly, just a pinch – cloves can pack a punch)
  • Pumpkin spice
  • Chopped walnuts or pecans
  • Vegan marshmallows?
?

Nutrition

Calories: 277kcalCarbohydrates: 58gProtein: 4gFat: 4gSaturated Fat: 1gSodium: 157mgPotassium: 828mgFiber: 8gSugar: 19gVitamin A: 32190IUVitamin C: 16mgCalcium: 87mgIron: 1mg
Keyword baked yams, best plant-based candied yams, best vegan candied sweet potatoes, best vegan candied yams, best vegan sweet potatoes, candied yams, candied yams without sugar, easy vegan sweet potato recipes, easy vegan thanksgiving side dish recipes, healthy candied yams, healthy sweet potatoes thanksgiving, healthy vegan sweet potato recipes, healthy yams recipes, maple sweet potatoes, maple yams, sweet potato, sweet potato recipe, sweet potatoes with maple and cranberries, vegan candied sweet potatoes, vegan candied yams, vegan thanksgiving recipes, vegan thanksgiving side dishes
Tried this recipe?Let us know how it was!

Vegan Rustic Vegetable Soup

Vegan Rustic Vegetable Soup ? This beautiful vegetable soup is one of my all-time favorites. It’s hearty, healthy, high in nutrients & fiber, absolutely delicious and oh so satisfying. Oil-free option. GF

vegan rustic vegetable soup

My mom, aka ‘Mama Love’, was a fantastic cook. She had an uncanny knack at pulling together whatever was in the pantry and making something scrumptiously good. Growing up on a small farm in Idaho during the Great Depression, she learned to make a meal out of what few ingredients were available. Nothing went to waste. Wilted vegetables, potatoes, carrots, or onions from the root cellar became one-pot meals. Her soups and stews would feed the family for days.

This recipe is inspired by Mama Love’s fabulous “Energizer” vegetable soup. Serve with a loaf of freshly baked artisan bread or a crusty baguette and you’ll have a simply heartwarming meal to enjoy on a chilly night!

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What is a rustic vegetable soup?

The term rustic, as it relates to food, can best be described as simple and unpretentious. This soup is just that, as the primary ingredients are basic staples like onions, carrots, celery, and potatoes, items you might keep on hand. This recipe is so easy to prepare! Most of the fresh ingredients are cut into chunky pieces, which means very little mincing or dicing. The flavors and appearance of this soup are robust and full of texture and variety, certainly not fussy or fancy.

How to Make Vegan Rustic Veggie Soup

See the full recipe below for details

  • vegan rustic vegetable soup ingredients
    Gather veggies
  • soup seasonings
    and your seasonings
  • Carrots onions and celery saute vegetable soup
    Saut? carrots, onions & celery
  • vegan rustic vegetable soup
    Add all the other veggies & ingredients and simmer till ready!

? OIL-FREE OPTION: You can prepare this recipe oil-free simply by replacing the olive oil with water or vegetable broth. Add more as needed, one to two tablespoons at a time. Be sure to stir or turn onions & veggies frequently so they won’t burn.

What is the best pot for making vegetable soup?

Clean up is easy since everything goes into one pot . . . one BIG pot. This recipe will easily serve twelve or more portions. You’ll love having leftover soup, since you can freeze individual servings for later.

I prefer enameled cast iron cookware and here’s why:
  1. You can’t beat it for soups and stews, as the even heat distribution will let your food cook uniformly.
  2. It will retain heat long after you take it off a burner.
  3. The enameled surface is a big plus, as it is easy to clean and care for.
I LOVE cast iron cookware. The good news is, you don’t have to spend hundreds of dollars to find an excellent pot. I purchased this pot after researching lots of reviews. This Cuisinart 7 qt enameled cast iron dutch oven is ideal for cooking big batches of soup and stews. It is beautifully crafted, cooks perfectly, it’s super durable and much less expensive than it’s well-known French competitor.

One disadvantage about cast iron is the weight, so if you are concerned about lifting a large, heavy pot full of hot soup, you might want to consider a deep stainless steel soup pot instead of cast iron.

If you enjoyed this recipe, you’ll love these easy & delish dishes!

very vegan ? very good

vegan rustic vegetable soup

Vegan Rustic Vegetable Soup

Connie?
Vegan Rustic Vegetable Soup ??A delicious, nutritious one-pot soup abundant with a bounty of hearty, healthy vegetables & flavor. GF & oil-free option.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 45 mins
Course Main Course, Soup
Cuisine American, Vegan
Servings 12
Calories 131 kcal

Equipment

Ingredients
  

  • 3-4* Tbsp olive oil ?See notes below for oil-free option
  • 1 sweet onion peeled & diced
  • 4 stalks celery diced
  • 4 carrots peeled & cut into 1/2" rounds
  • 1 tsp Italian seasoning
  • 1 tsp dried sweet basil
  • 3 whole bay leaves
  • 1 tsp sea salt
  • 1/2 tsp black pepper freshly ground
  • 2 cloves fresh garlic finely minced
  • 32 oz vegetable broth fresh or boxed
  • 1 Tbsp vegan bouillon
  • 3 medium zucchini cut into 1/2" rounds
  • 3 medium yellow squash cut into 1/2" rounds
  • 4 russet potatoes peeled & cut into roughly 1" x 2" pieces
  • 1 15 oz can kidney beans drained
  • 1 C sweet corn off the cob, fresh or frozen
  • 2 28 oz cans whole tomatoes

Instructions
 

  • Use a large (7 qt. or more) stove-top dutch oven or soup pot.
  • Begin heating 3 Tbsp olive oil over med-high temperature.
  • Add onions. Saut? until onions begin to look transparent.
  • Add celery & carrots. Continue cooking over med-high until slightly tender.
    Carrots onions and celery saute vegetable soup
  • Add dry spices. Add garlic, making sure it doesn't burn *(add 1 extra Tbsp of oil if needed).
  • Pour in broth & bouillon. Stir. Gradually add zucchini, squash, potatoes, kidney beans, corn, & tomatoes.
    vegan rustic vegetable soup
  • Using a long spoon, stir from the bottom of the pot, incorporating the spices throughout. Cover pot and bring to a boil and then reduce heat to medium-low. Stir occasionally. Continue cooking for about 30-40 minutes, or until potatoes are tender but not mushy.
  • Ladle into soup bowls (remove bay leaves before serving). Add salt & pepper to taste.
    Serve with a warm sourdough baguette & your favorite vegan butter. M'm! M'm! Good! ?
    ?

Notes

?This is a one-pot recipe. Each ingredient has been listed in the order that you will add them. I suggest prepping all the ingredients ahead to make it even easier. I like to pre-measure all of the dry spices into one small bowl so that I can add them all at once.
?How to prepare this recipe without oil. You can prepare this recipe oil-free simply by replacing the olive oil with water or vegetable broth. Add more as needed, one to two tablespoons at a time. Be sure to stir or turn the onions and veggies frequently so that they don’t burn.

Nutrition

Calories: 131kcalCarbohydrates: 22gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 530mgPotassium: 680mgFiber: 3gSugar: 5gVitamin A: 3863IUVitamin C: 24mgCalcium: 41mgIron: 1mg
Keyword carrots, healthy, hearty, plant based, potato, rustic soup, soup, squash, tomato, Vegan, vegetable, vegetables, vegetarian, zucchini
Tried this recipe?Let us know how it was!

If you?ve enjoyed this recipe, please consider rating it using stars ??????????in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let?s keep in touch!

Best Vegan Creamy Broccoli Soup

Best Vegan Creamy Broccoli Soup ? You’ll feel so good indulging in this healthy delicious & nutritious whole-food plant-based creamy soup. Gluten-free and oil-free, comfort food just doesn’t get much better than this.

The addition of potato and fresh carrots make this thick & delish vegan cream of broccoli soup so satisfying!

This post may contain affiliate links. I may earn from purchases at no additional cost to you.

I’ve always loved cream soups. When my kids were young, I would frequently make a big pot of cream of broccoli or potato soup, sometimes adding homemade croutons and grated cheese. My recipe included a fair amount of butter, flour and milk. When my daughter Madison decided to become vegan, she started making her own plant-based version, combining both broccoli and potatoes, as well as carrots. It was so delicious!

Not long ago, I was browsing through a Forks Over Knives magazine and ran across a recipe for a cream of broccoli soup that caught my attention. What intrigued me was the recipe required no added fat, oil or flour. I showed it to Madison and she decided to give it a try.

Vegan Cream of Potato Broccoli Soup

It was remarkably thick, rich and creamy. We loved the texture but felt the flavor could be bumped up quite a bit and it needed the oomph of a splash of color. By adding just the right herbs and seasonings, plus the vibrant goodness and sweet flavor of carrots ? Madi’s updated version of this whole-food plant-based creamy broccoli soup recipe instantly became our new favorite!

The beauty of this recipe is you can prepare it fully loaded like the bowl above or make a basic cream of potato or cream of broccoli soup, simply by omitting the additional potatoes, broccoli, celery & carrots.

Can you use almond milk instead of dairy milk in soup?

Absolutely! In fact you can substitute most nut milks or plant-based milks for dairy products. I suggest using almond, oat, cashew, soy or rice milk in this recipe. Avoid sweetened, coconut, or any flavored milk that might overpower the savory taste of this soup.

How to make the best vegan creamy broccoli soup

You’re going to love how quick and easy it is to prepare this yummy vegan cream of broccoli soup. With a few basic ingredients, in about an hour you’ll have soup! Serve it in small bowls with two or three toasty croutons (gluten-free if needed) as a perfect starter or dish up a big bowl and make a meal of it! I love to add a pinch of paprika or nutmeg & a sprinkle of fresh basil on top.

?See the full recipe below

  • A few basic ingredients are all you need!
  • Saut? onions, garlic and celery in a small amount of water
  • Add uncooked potatoes, cannelini beans .
  • Add non-dairy milk and broth
  • Bring to a boil until tender
  • Thoroughly puree with an immersion blender
  • Saut? carrots & celery in a small amount of water
  • Steam broccoli florets until just tender
  • Boil additional potatoes until tender
  • Stir in the cooked extra veggies.
  • It’s soup!
creamy vegan broccoli soup in pots
I love cast iron cookware, particularly these beautiful & affordable pots by Artisanal Kitchen Supply. How cute is that mini Dutch oven?

We make this soup so often I can’t even begin to guess how many times we’ve had it in the last few months alone – it’s that good. I do hope you’ll give it try! Be sure to let me know what you think!

vegan cream of broccoli soup

?See more easy & delicious vegan soup recipes

Yum

very vegan ? very good

best vegan creamy broccoli soup

Best Vegan Creamy Broccoli Soup

Connie?
Best Vegan Creamy Broccoli Soup ? You'll feel so good indulging in this healthy delicious & nutritious creamy soup. Gluten and oil-free, comfort food just doesn't get much better than this.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 30 mins
Course Main Course, Side Dish, Soup
Cuisine Gluten-free, Grain-free, oil-free, Plant Based, Vegan
Servings 8
Calories 82 kcal

Equipment

Ingredients
  

  • 1 C yellow onion diced
  • 1 C celery diced (reserve half)
  • 3 cloves garlic minced
  • 1/4 C water
  • 5 C potato russet – peeled and cubed (reserve 2 cups)
  • 4 C broccoli small florets – reserve half
  • 1 carrot peeled & cut into rounds
  • 2 C almond milk or a nut-based milk of your choice
  • 1 15 oz can cannellini beans drained & rinsed
  • 2 C vegetable broth
  • 2 tsp dried basil
  • 1 tsp Italian seasoning
  • 1/2 tsp dried dill
  • 1/4 tsp paprika
  • 1 tsp sea salt add more to taste if desired
  • 1/4 tsp black pepper freshly ground

Instructions
 

  • Place onion, 1/2 C celery, and 3 cloves garlic into 5 qt. or larger pot.
  • Place over medium heat.
  • Add water, one tbsp at a time to keep veggies from sticking.
  • Continue cooking for about 5 minutes.
  • Add seasonings, 3 C potatoes, 1/2 C broccoli, beans, rice milk, and broth.
  • Cover pot. Raise heat to high. Bring to boil. Reduce heat to low and simmer until potatoes are tender.
  • Once potatoes are tender, use immersion blender to thoroughly puree soup.
  • In a separate pot, steam remaining broccoli, celery and carrots until just tender, or saut? in a skillet with a small amount of water. Add additional water as needed, Don't let the veggies burn.
  • Place remaining 2 C potatoes in a stove top pot. Cover with water (about 2 inches above potatoes) and place over high heat. Place lid on pot. Bring to a boil, reduce heat to med-high and simmer for 7 – 10 minutes until they can be easily pierced with the end of a knife. Remove from heat and drain.
  • Add remaining broccoli, celery, carrots and potatoes to soup. Continue heating on low for an additional 5-10 minutes.
  • Remove from heat and serve.

Notes

?You can replace the almond milk with another plant-based milk of your choice or rice milk. The nutritional values may change depending on which you use.
?We have adjusted the original recipe by reducing the amount of salt by half. You can add more to taste, if needed.
?This soup is so hearty and satisfying. Garnish with fresh basil and a pinch of paprika for color. Sometimes I’ll add a sprinkle of vegan parmesan on top. You can also serve with croutons or crackers (gluten-free if preferred).?

Nutrition

Calories: 82kcalCarbohydrates: 16gProtein: 5gFat: 1gSaturated Fat: 1gSodium: 426mgPotassium: 239mgFiber: 5gSugar: 3gVitamin A: 1775IUVitamin C: 43mgCalcium: 150mgIron: 2mg
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Best Vegan Homemade Soft Pretzels

Best Vegan Homemade Soft Pretzels ? Soft & chewy with a crisp, salty golden glazed crust. This easy vegan pretzel recipe is as good as it gets!

I’ve never been a fan of pretzels. I’m not sure why, but they’ve never appealed to me. My husband and daughter on the other hand LOVE a soft pretzel. So when my daughter announced one morning that she would be making homemade soft pretzels, I’ll admit, I wasn’t enthused.

And then these came out of the oven.

hot vegan soft pretzels cooling on rack

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I LOVED these pretzels. Perfectly crisp on the outside with a soft center. Madison’s pretzels have won my approval & my appetite. I couldn’t stop nibbling on them, well, more like devouring them.

What are Pretzels?

It may seem like an odd question, I mean we all know what pretzels are, right? Basically, a pretzel is a type of pastry made from dough that is formed into the shape of a knot and baked. I’ve just never given much thought about them before, but with my newfound appreciation, I decided to look around a bit about their history. I always assumed pretzels originated in Germany, but some accounts claim the first pretzels were made by an Italian monk. The pattern of the knot symbolizing arms crossed in prayer.

How to make soft pretzels

Traditionally, soft pretzels are often made with butter and eggs. For these homemade vegan soft pretzels, Madison used all plant-based ingredients.

They are made in three basic steps:

Prepare the pretzel dough and let it proof (rise)

Shape the dough into pretzels

Briefly boil, brush with glaze, sprinkle with salt & bake

  • submerging pretzel in boiling water
  • pretzels brushed with glaze
  • sprinkling unbaked pretzel with salt
  • snipping unbaked pretzels
  • unbaked pretzels on baking pans
  • placing pretzels in oven
  • vegan soft pretzels cooling on racj

We sliced a pretzel in half and turned it into the best vegan sausage & sauerkraut sandwich. It was fantastic! Now I know what we’re serving during Oktoberfest!

  • vegan sausage and saurkraut sandwich on pretzel bun

Enjoy these pretzels hot from the oven or store them in an airtight container and reheat in a microwave for about 10-12 seconds. Serve them with a variety of mustards and our easy vegan cheese sauce as a dip.

homemade vegan soft pretzels
Yum

very vegan ? very good

If you?ve enjoyed this recipe, please consider rating it using stars ?????????? in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let?s keep in touch!

vegan soft pretzel

Best Vegan Homemade Soft Pretzels

Connie ?
Best Vegan Homemade Soft Pretzels ? Soft & chewy with a crisp, salty golden glazed crust. This easy vegan pretzel recipe is as good as it gets!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 mins
Cook Time 15 mins
Proofing/Rising Time 1 hr
Course Appetizer, Snack
Cuisine dairy free, german, no dairy, Vegan
Servings 8
Calories 255 kcal

Equipment

  • Large mixing bowl
  • Electric stand mixer with dough hook – optional
  • silicone spatula
  • Measuring cup
  • Measuring spoons
  • 5 qt stovetop pot
  • Large slotted spoon or handled strainer.
  • Silicone pastry mat or flat surface for rolling dough
  • Pastry or basting brush
  • Kitchen knife or scissors
  • Baking sheets
  • Parchment paper

Ingredients
  

  • 1-1/2 cups water warm
  • 1 tbsp sugar
  • 2 tsp salt
  • 1 packet active dry yeast
  • 1 tbsp vegan butter melted
  • 4 cups flour all-purpose
  • 1/3 cup baking soda
  • 2 tbsp non-dairy milk
  • 1 tbsp maple syrup
  • 2 tsp coarse sea salt

Instructions
 

  • In a large bowl, combine 1-1/2 cups warm water, 1 tbsp sugar, 2 tsp salt.
  • Sprinkle over top – 1 package of active dry yeast. Allow to sit about 5 minutes, until foaming.
  • Using an electric mixer with a dough hook, or by hand with a silicone spatula – mix in 1 tbsp melted butter and 4 cups flour. Gradually add the flour a small amount at a time.
  • Form dough into a ball. Place in an oiled bowl and cover with plastic wrap. Set aside to proof (rise) for one hour or until dough doubles in volume.
  • Once dough has proofed, begin boiling 9 cups of water in large pot. Add baking soda once boiling.
  • Preheat oven to 425?
  • Meanwhile, roll dough into ropes. Cut into 8 even pieces about 24" long. Twist into pretzel shapes.
  • Place pretzels, one at a time onto slotted spoon or handled strainer and lower into boiling water. Let boil for 15 seconds, flip pretzel over and boil another 15 seconds. Remove from water and place on parchment lined baking sheet. Repeat process for each pretzel.
  • Combine 2 tbsp non-dairy milk with 1 tbsp maple syrup. Lightly brush tops of each pretzel with wash.
  • Sprinkle with sea salt
  • Use tips of scissors or end of sharp knife and lightly score the sides of each pretzel in one or two places.
  • Bake for 12 – 15 minutes at 425? until golden brown.

Notes

?Enjoy these pretzels hot from the oven or store them in an airtight container and reheat in a microwave for about 10-12 seconds. Serve them with a variety of mustards and our easy vegan cheese sauce as a dip.

Nutrition

Calories: 255kcalCarbohydrates: 51gProtein: 7gFat: 2gSaturated Fat: 1gSodium: 2547mgPotassium: 86mgFiber: 2gSugar: 3gVitamin A: 82IUVitamin C: 1mgCalcium: 17mgIron: 3mg
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Tried this recipe?Let us know how it was!

Easy Homemade Vegan Pumpkin Bread

Easy Homemade Vegan Pumpkin Bread ? This simply scrumptious recipe captures all the cozy colors and flavors of fall baked into perfectly sweet & tasty loaves. Do you smell the pumpkin spice?

three varieties vegan pumpkin bread

This post may contain affiliate links. I may earn from purchases at no additional cost to you.

I’ve been in the mood to bake pumpkin bread. Despite the fact that I live in San Diego where it’s 80 degrees in autumn and the palm trees never change color – fall is still fall.

It doesn’t matter to me if the weather feels like the middle of summer. I’m ready to pull out the pumpkin plates & decorate the house with swags of wheat and cattails. It’s time to sort through the pantry, stock up on fresh flour and spices and yes – hot as it is here – it’s time to start baking!

So what is the first thing I’m baking this fall? You got it!

Easy Homemade Vegan Pumpkin Bread!

What is it about pumpkin bread that heralds the arrival of fall? Just the thought of that amazing aroma of pumpkin, cinnamon, nutmeg and cloves aka “pumpkin spice” wafting from the kitchen evokes such warm and cozy memories. Those gorgeous autumn colors – pumpkin orange, cranberry red, golden raisin and spice browns. Pumpkin bread is the perfect way to capture the colors and flavors of fall, all in a single glorious recipe!

Bakers – turn on your ovens & start baking!

How to Make Perfect Vegan Pumpkin Bread

Combining just the right balance of ingredients and flavors is the key to creating perfect pumpkin bread. It should be moist but not gooey. Dense but not heavy. Spicy but not too intense. Sweet but not like cake and pumpkin-y but not like pie. It should hold together so you can neatly eat a slice with a fork or in your hand. A few bites of really great pumpkin bread can be the perfect companion to a pot of coffee in the morning, a cup of tea in the afternoon, or a glass of wine after dinner.

This recipe is inspired by the smash-hit Downeast Maine Pumpkin Bread, originally posted several years ago by Laurie Bennet on Allrecipes. With more than seven thousand 5-star reviews and probably as many different versions of it posted all over the internet – vegan and non-vegan – I decided to put my own spin on it.

What can you substitute for eggs in pumpkin bread?

The original (non-vegan) recipe calls for eggs, which I’ve substituted with vegan egg replacer. There are several packaged powder egg replacers available which work well. You can also make your own by combining one tablespoon ground flax meal with three tablespoons of water (per egg). Allow it to sit 5 – 15 minutes to thicken before using.

I don’t like to use much oil, so I cut the oil content in half by using applesauce and reduced the sugar by one-third. Then I bumped up the flavor with a dash of pumpkin pie spice (couldn’t resist) and a splash of vanilla.

?NOTE: This pumpkin bread recipe can be prepared oil-free. See below.

Variety is the spice of life!

I loved how this recipe turned out and can see why the basic recipe continues to be a favorite among thousands of home bakers. It’s super moist, just sweet enough, has everything you want in a pumpkin bread but is versatile enough that you can tweak it to your liking without sacrificing the wonderful texture and flavor. When I baked the loaves in the photo below, I thought it would be fun to make three different varieties. Each one has the same basic pumpkin bread batter, I simply added a few extra ingredients to each loaf:

  1. Cranberry with orange zest on top.
  2. Cranberry & walnuts with pepitas sprinkled on top
  3. Chocolate chip.
vegan pumpkin bread

Something for everyone!

My husband preferred the cranberry orange (he’s not a fan of walnuts). Our daughter’s number one choice was #3 with chocolate chips. My favorite was #2. I really enjoyed the variety of flavors and textures plus I loved how it looked. Since this recipe makes enough for three full-size or several mini-loaves, you can have fun creating an assortment of pumpkin breads for your family and friends. If you don’t want to divide up the batter into several separate bowls, just pour the plain batter into all of your loaf pans, then poke the other ingredients into the unbaked loaves using a bamboo skewer or toothpick like I did!

See the complete recipe below. Happy baking!

If you love this yummy pumpkin bread , wait till you try these scrumptious vegan fruit dessert recipes!

vegan pumpkin bread pin
Yum

very vegan ? very good

If you?ve enjoyed this recipe, please consider rating it using stars ?????????? in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let?s keep in touch!

easy homemade vegan pumpkin bread

Easy Homemade Vegan Pumpkin Bread

Connie?
Easy Homemade Vegan Pumpkin Bread ? This simply scrumptious vegan pumpkin bread recipe captures the colors and flavors of fall, all in a single glorious recipe!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 50 mins
Course Breakfast, Dessert
Cuisine American, Vegan
Servings 30
Calories 140 kcal

Equipment

  • Three 8"x 4" bread loaf pans (or you can use 4 – 6 mini-pans – reduce baking time)
  • One large mixing bowl
  • One medium mixing bowl
  • Measuring cups
  • Measuring spoons
  • One rubber or silicone spatula
  • Electric hand or stand mixer, or a large spoon to hand-mix
  • Wire cooling rack
  • Parchment paper (optional)

Ingredients
  

  • 1 15 oz Can pumpkin puree
  • 4 vegan egg replacer* equivalent of 4 eggs, using vegan egg replacer (I use this one) See notes below for options
  • 1/2 Cup applesauce
  • 1/2 Cup vegetable oil Replace with extra 1/2 cup apple sauce for oil-free version
  • 2/3 Cup water
  • 1 Cup granulated sugar
  • 1 Cup brown sugar lightly packed
  • 3 1/2 Cup unbleached flour
  • 2 tsps baking powder
  • 1 1/2 tsp salt
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/4 tsp pumpkin pie spice
  • 1/4 tsp vanilla

Optional ingredients you can add:

  • dried cranberries
  • raisins
  • walnuts chopped
  • pumpkin seeds (pepitas)
  • vegan chocolate chips (these are my favorite)
  • orange zest

Instructions
 

  • Preheat oven to 350? degrees F (175? C)
  • Grease and flour (or line with parchment) three 8"x 3" inch loaf pans or 4 – 6 mini pans.
  • In a large bowl, mix together pumpkin puree, egg replacer, oil, applesauce, water and sugars until well blended.
  • In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.
  • Stir the dry ingredients into the pumpkin mixture until just blended.
  • Pour into the prepared pans.
  • Bake for about 50 minutes in the preheated oven, *(reduce time for mini-loaves).
  • Loaves are done when toothpick inserted in center comes out clean.

Notes

?Baking Tips:

Vegan egg replacer *Equivalent of 4 eggs, using your choice of packaged vegan egg replacer or you can make your own by combining one tablespoon ground flax meal with three tablespoons of water (per egg). Allow it to sit 5 – 15 minutes to thicken before using.
Oil-Free Version? prepare by replacing oil with 1 cup apple sauce.
I prefer lining my loaf pans with parchment paper. Simply cut and criss-cross two strips to fit the wide and narrow sides & bottom of your pans. It makes it super easy to lift the baked loaves out of the pans & clean up is quicker!. I opted to hand-mix my batter, using a large spoon and silicone spatula. I love my electric mixers, but with a quick bread like this, I found hand-mixing to be quite easy and less mess. If you decide to use mini loaf pans, it might be easier to use the butter & flour method. I suggest initially setting your timer to no more than 25-30 minutes and just keep an eye on your loaves until they’re fully baked. Use a toothpick to check them. You’ll know they’re done when an inserted toothpick comes out dry & clean.

Nutrition

Calories: 140kcalCarbohydrates: 25gProtein: 2gFat: 4gSaturated Fat: 3gSodium: 119mgPotassium: 54mgFiber: 1gSugar: 14gVitamin A: 5IUVitamin C: 1mgCalcium: 20mgIron: 1mg
Keyword cranberries, easy homemade vegan pumpkin bread, easy vegan pumpkin bread recipe, eggless pumpkin recipes, eggless vegan pumpkin bread, Fall, plant based, Pumpkin Bread, pumpkin spice, super moist vegan pumpkin bread, Vegan, vegan pumpkin bread chocolate chips, vegan pumpkin bread pumpkin seeds, vegan pumpkin bread walnutes, vegan pumpkin bread with applesauce, vegan pumpkin bread with cranberries, vegetarian, walnuts
Tried this recipe?Let us know how it was!

Did you try this recipe? I LOVE seeing your photos! ?Post your pumpkin bread photo & tag me #thecarrotunderground on Instagram or Facebook or @veganconnie on Twitter

Vegan Stuffed Bell Peppers

Vegan Stuffed Bell Peppers ? Bright & colorful roasted peppers filled with veggies, brown rice and plant-based protein in a savory rich tomato-based sauce. It’s a meal in itself!

The other night, I was trying to decide what to prepare for dinner when I remembered we had three peppers in the fridge and a couple veggie burger patties in the freezer. I always have rice, canned tomatoes, and onions on hand – so I had all the basics for making vegan stuffed bell peppers!

plated roasted bell peppers

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When I was a kid, my mom would sometimes serve stuffed peppers. She would use full-size green bell peppers and fill them with a combo of steamed rice, ground beef, onions and tomato sauce, capped with shredded cheddar cheese. My brother and I would eat the filling, but usually not the peppers. Looking back, I think a whole pepper was just too much for us. I also found green bell peppers to be too bitter for my young tastebuds.

I love vegan-izing old family recipes!

When my kids were young, I decided to create a meatless version of my mom’s stuffed peppers, by using chopped vegan burgers combined with rice and veggies. Instead of green bell peppers, I chose colorful red, orange, or yellow bell peppers. I find them to be sweeter and tastier and knew my kids would prefer the taste too.

  • washed and halved red, orange, and yellow bell peppers
  • plated roasted bell peppers

By cutting the peppers in half, then stuffing them, I could serve a half or even a quarter of a pepper at a time to the kids. That way, there were always plenty for a second serving or yummy leftovers the next day.

Are Bell Peppers Healthy?

red, orange and yellow bell peppers

Yes, bell peppers are not only delicious, they’re nutritious!

Bell Pepper Nutrition

Peppers are low in calories and are packed with good nutrition. They’re excellent sources of vitamins A and C, potassium, folic acid, and fiber.

Which Bell Pepper is Healthiest?

According to this article:

You’ve seen bell peppers — green, orange, yellow, and red — in the grocery store or in a salad bar. Red peppers pack the most nutrition, because they’ve been on the vine longest.

Green peppers are harvested earlier, before they have a chance to turn yellow, orange, and then red. Compared to green bell peppers, the red ones have almost 11 times more beta-carotene and 1.5 times more vitamin C.

WebMD Medical Reference Reviewed by Kathleen M. Zelman, MPH, RD, LD on November 12, 2018
plated roasted bell peppers

How to cook vegan stuffed bell peppers

This recipe is super easy to prepare. With just a few basic ingredients, you can have a delicious, nutritious and eye-catching meal. If you have any leftovers, just store them in the fridge for up to 3 days or in the freezer for a few weeks.

?How to prepare this dish gluten-free: This recipe can be made entirely gluten-free by using gluten-free breadcrumbs , plant based burger crumbles and vegan cheese. We use Beyond Meat Burger Crumbles, and Violife Parmesan which are gluten-free products.

Here’s the equipment you’ll need:

And your ingredients:

  • 4 whole fresh bell peppers of your choice
  • 1/2 lb vegan burger crumbles or 2 vegan burger patties (chopped)
  • 1 C uncooked brown rice (prepare according to package directions)
  • 2 tbsp extra virgin olive oil (Can be omitted. Use 2 tbsp water instead)
  • 1 large onion – diced
  • 3 stalks celery – diced
  • 1 tbsp Italian seasonings
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1 28 oz can crushed (or whole tomatoes that have been pulsed in blender)
  • 3 tbsp tomato paste
  • 1/2 C grated vegan parmesan or Italian breadcrumbs (you can use gluten-free Italian breadcrumbs)
  • 3 tbsp fresh herbs, chopped (for garnish)
See the complete recipe below
washed and halved red, orange, and yellow bell peppers

Wash, slice peppers in half. remove stem and seeds. Place on baking sheet lined with parchment paper

Aroma Rice Cooker

Prepare the rice, according to the package directions. If you prepare rice a lot (like I do) a rice cooker will be your new best friend in the kitchen. I love the convenience of pushing a button and knowing I’ll have a batch of perfectly cooked rice every time. This stainless steel rice cooker is my absolute favorite.

While the rice is cooking, create the filling

  • In a skillet over med-high heat, saut? onions and celery in olive oil until slightly tender
  • Add burger crumbles
  • Stir in dry seasonings
  • Add crushed tomatoes and tomato paste

Once rice is ready, add to skillet and stir until thoroughly combined

  • vegan ground veggie burger with celery and onions
  • vegan ground veggie burger with onions, celery and tomato sauce
  • rice filling for vegan stuffed bell peppers

Stuff pepper halves with mixture

stuffed peppers on baking pan

Sprinkle with cheese or breadcrumbs – or both!

stuffed peppers with cheese before baking

Bake at 400? for 18 – 20 minutes, until cheese is lightly browned and pepper skins become slightly wrinkled. Allow peppers to sit for a few minutes before serving.

?If you love this recipe, check out these easy & delish dishes!

Yum

very vegan ? very good

baked stuffed bell peppers

Vegan Stuffed Bell Peppers

Connie ?
Vegan Stuffed Bell Peppers ? Bright, colorful roasted peppers filled with veggies, brown rice, and protein in a savory, rich tomato-based sauce. It's a meal in itself!
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 30 mins
Course Brunch, Dinner, Entree, Lunch, Main Course, Side Dish
Cuisine Plant Based, Vegan, WFPB
Servings 8
Calories 231 kcal

Equipment

Ingredients
  

  • 4 whole bell peppers red, orange, yellow, or green
  • 1 C brown rice uncooked
  • 2 tbsp olive oil optional – see notes below
  • 1 whole onion yellow or brown – diced
  • 3 stalks celery diced
  • 1/2 lb veggie burger crumbles chopped
  • 1 tbsp Italian seasoning
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground
  • 1/2 C vegan cheese grated – see notes below
  • 28 oz crushed tomatoes 1 large can – or whole tomatoes pulsed in a blender
  • 3 tbsp tomato paste
  • 3 tbsp fresh herbs chopped – for garnish – basil, parsley, oregano . . .

Instructions
 

  • Cut peppers in half. Wash, remove stems and seeds. Place on parchment lined baking sheet.
  • Cook rice according to package directions.
  • Preheat oven to 400?
  • In a skillet over med-high heat, saut? onions and celery in olive oil until slightly tender
  • Add burger crumbles
  • Stir in dry seasonings
  • Add crushed tomatoes and tomato paste – stir to combine. Lower heat to med-low
  • Once rice is ready, add to ingredients in skillet. Thoroughly combine.
  • Spoon filling into bell peppers
  • Sprinkle peppers with grated parmesan or breadcrumbs (or both)
  • Bake at 400? for 18 – 20 minutes, until cheese is lightly browned and pepper skins start to become slightly wrinkled
  • Remove from oven. Allow peppers to sit for a few minutes before serving. Sprinkle with fresh herbs and enjoy!

Notes

?How to prepare this dish gluten-free: This recipe can be made entirely gluten-free by using gluten-free breadcrumbs . In this recipe, we use Beyond Meat Burger Crumbles, and Violife Parmesan? – both are gluten-free products.
?This recipe can be prepared without added oil. Simply replace the olive oil with water when saut?ing the onions and celery. Keep an eye on them so they don’t burn. Just add more water if needed.
?Use whole tomatoes if you don’t have crushed. Just pulse the whole tomatoes a few times in a blender.
?I sometimes add a tablespoon of maple syrup or agave nectar to my tomato sauces to help lower the acidic taste.
?Use whatever fresh herbs you have on hand. I love basil, oregano, or parsley.

Nutrition

Calories: 231kcalCarbohydrates: 33gProtein: 9gFat: 8gSaturated Fat: 2gCholesterol: 1mgSodium: 714mgPotassium: 564mgFiber: 5gSugar: 6gVitamin A: 519IUVitamin C: 15mgCalcium: 105mgIron: 3mg
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Tried this recipe?Let us know how it was!

Best Vegan Spanish Rice Recipe

Best Vegan Spanish Rice Recipe ? An easy & delicious plant-based dish made with rice, vibrant veggies, peppers & zesty bright flavor! GF and oil-free option.

This post may contain affiliate links. I may earn from purchases at no additional cost to you.

This Spanish rice recipe is the ideal, inexpensive vegan dish to accompany most any Mexican or Spanish themed meal. No more making Spanish rice from a box! With just a few basic ingredients – rice, onions, peppers, corn, tomatoes, salsa & spices – you can have a batch of this perfectly prepared rice ready in as little as 30 minutes.

I love this recipe. It’s one of those simple go-to’s you can count on whenever you need a quick & tasty side dish. It’s the perfect partner with vegan enchiladas, tacos or a burrito bowl. I like to prepare a batch of vegan Spanish rice to serve with a salad, beans and fresh tortillas. You can also easily turn it into an entree by adding pinto or black beans or vegan burger crumbles.

vegan stuffed bell peppers

I love baking my vegan stuffed bell peppers filled with this delicious Spanish rice and topping them with vegan pepper jack cheese.

vegan spanish rice inside pot and dish

How to make the best vegan spanish rice

Don’t have all the right ingredients on hand? No worries! The beauty of this Spanish rice recipe is you can add/substitute or delete ingredients & end up with an absolutely delicious dish. Don’t be afraid to mix it up a bit if needed.

Here are ingredients I used in this recipe with suggested substitutions:

  • Brown rice – substitute with long grain white rice
  • Vegetable broth – substitute with water or water with vegan bouillon
  • Yellow onion – substitute with red or white onion or scallions
  • Red bell pepper – substitute with any variety bell pepper or use jalape?o
  • Corn – fresh, frozen or canned
  • Crushed tomatoes – substitute with canned whole tomatoes pulsed in blender
  • Chunky salsa – any variety
  • Cumin – substitute with coriander or a tiny amount of saffron for a true Spanish flavor
  • Chili powder – substitute with paprika
  • Olive oil – use avocado oil, vegetable oil, or no oil (replace with water)
  • Salt & pepper
Aroma Rice Cooker

?NOTE: If you prepare rice often, a rice cooker will be your best friend in the kitchen. It’s so convenient. Press the button and voila! Minutes later you’ll have a perfectly steamed pot of rice. No fuss no muss! I’ve had several rice cookers over the years and this stainless steel rice cooker by Aroma is my absolute favorite.

See the full recipe below for complete instructions

  • spanish rice ingredients
    Gather ingredients
  • Aroma Rice Cooker
    Steam rice
  • onions and spices in pan
    Saut? onions with spices
  • onions, peppers, corn & salsa in pan
    Add veggies & salsa
  • finished spanish rice sauce in pan
    Add crushed tomatoes
  • spanish rice sauce in pan and cooked rice
    Remove from heat

?NOTE: I like to add a small amount of maple syrup to tomato-based sauces. The sweetness helps cut the acidic taste of the tomatoes and makes the sauce even richer in flavor.

sauce for spanish rice and cooked rice

The best vegan Spanish rice recipe!

Once everything is done cooking, simply combine the sauce with the rice and it’s ready to serve. Just as easy as that! Store leftovers (if there are any) in the fridge in an airtight container up to 3 days & in the freezer for a month.

Did you enjoy this recipe? If so, you’ll love these easy & delish dishes!

Yum

very vegan ? very good

best vegan spanish rice in pot and bowl

Best Vegan Spanish Rice Recipe

Connie ?
Best Vegan Spanish Rice Recipe ? An easy & delicious healthy plant-based dish made with brown rice, vibrant veggies, peppers & zesty bright flavor! Gluten-free and oil-free option.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Course Casserole, Dinner, Lunch, Main Course, potluck, Side Dish
Cuisine dairy free, Gluten-free, Mexican, no dairy, Plant Based, Spanish, Vegan, WFPB, whole food, Whole Food Plant Based
Servings 8
Calories 164 kcal

Equipment

Ingredients
  

  • 1 cup brown rice long grain – uncooked
  • 2 cups vegetable broth or water
  • 2 tbsp olive oil see notes below for oil-free option
  • 1 medium yellow onion diced
  • 1/4 tsp cumin powder
  • 1/4 tsp chili powder
  • 1 medium red bell pepper seeded & diced
  • 1/2 cup corn kernels fresh, frozen or canned (drained)
  • 3 tbsp salsa chunky
  • 15 oz tomatoes canned crushed tomatoes
  • 2 tbsp maple syrup

Instructions
 

  • Prepare rice according to package ingredients. Use broth for liquid.
  • While rice is steaming, prepare sauce.
  • Pour 2 tbsp olive oil in skillet. Place on stove over medium heat.
  • Add diced onions to skillet. Stir occasionally to prevent burning.
  • Add cumin & chili powder to onions.
  • Add diced peppers, corn and salsa. Stir to combine and allow to saut? until just tender.
  • Add crushed tomatoes and maple syrup. Stir. Reduce heat to low and allow to thicken while rice is steaming. Stir frequently, don't let it burn.
  • Add salt & pepper to taste.
  • Remove from heat.
  • Once rice is ready, add rice to sauce in skillet or transfer all to a large mixing bowl. Stir rice and sauce until thoroughly combined.
  • Enjoy while hot or allow to cool and transfer to an airtight container until ready to serve. Rice may be reheated in a microwave-safe dish in microwave or in a saucepan on a stove top over medium-low heat. Be sure to stir frequently so it doesn't burn on the bottom of pan.
  • Enjoy!

Notes

?This recipe can be prepared oil-free.?Simply omit oil and saut? onions and veggies in water or vegetable broth. Begin by using 2 tbsp and add more as needed. Stir veggies frequently to prevent them from burning.
?Prepare rice according to package directions. While I highly recommend using a rice cooker, you can make rice with a covered saucepan on the stove top. I suggest rinsing rice under cold water prior to cooking, as it removes the surface starch which can make rice gummy. I use a fine mesh strainer to rinse rice.?
?If you don’t have crushed tomatoes, use canned diced or whole tomatoes and pulse them a few times in a blender or food processor.
?I like to use a small amount of maple syrup in tomato-based sauces. The sweetness of the syrup helps cut the acidic flavor of the tomatoes.
?Serve with extra salsa or pico de gallo.?

Nutrition

Calories: 164kcalCarbohydrates: 29gProtein: 3gFat: 4gSaturated Fat: 1gSodium: 362mgPotassium: 284mgFiber: 2gSugar: 7gVitamin A: 1112IUVitamin C: 28mgCalcium: 24mgIron: 1mg
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Tried this recipe?Let us know how it was!

Fresh & Easy Watermelon Pico de Gallo

Fresh & Easy Watermelon Pico de Gallo ? This spicy, sweet and refreshing combo of fresh watermelon, cucumber, lime and mango will brighten up any summer patio party, potluck, or picnic. Oil-free & gluten-free.

Watermelon Mango Salsa

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I love this recipe. Years ago, when I was introduced to fruit salsa, I wasn’t sure what I thought of it. I remember thinking “What a confused combo of flavors – sweet, sour, hot, spicy, bitter, savory, salty?” But the more I tried it, the more I wanted it. Especially this one.

watermelon pico de gallo overhead

Some people would call this salsa, but really, it?s more of a chunky pico de gallo, or even a salad. Whatever it?s called, it?s just simply delicious. Bring a bowl of this to an event & I promise, you?ll be invited to the next one!

watermelon pico de gallo in bowl

Get ready to awaken your tastebuds and your senses. It’s time to prepare this zesty and festive watermelon pico de gallo!

What is the difference between pico de gallo and salsa?

We typically think of salsas, or pico de gallo (also know as salsa fresco) as spicy sauces or condiments that are served as toppings for appetizers and entrees. The term “salsa” refers to the word “sauce”. Salsas and pico de gallo are often prepared from similar ingredients. Salsas, however, are thinner and contain more liquid. Pico de gallo is chunkier, and can be made with fruit as well as vegetables and peppers.

Watermelon Mango Salsa Recipe

How to make watermelon pico de gallo

Use the freshest fruits. It’s easy to select the ripest sweetest watermelon by following these simple rules:

  • Pick up several watermelons of equal size. Find the heaviest.
  • Look for the yellow spot. Ripe watermelons have a yellow spot where they have sat on the ground, unexposed to sunlight.
  • Tap on the watermelon. Ripe watermelons have a hollow sound.
watermelon mango salsa recipe

Make this quick & easy recipe your own!

Mango not in season? No problem. Have fun adding your own fresh fruits to this fabulous pico de gallo! Use whatever you have on hand or that is in season like oranges, tangerines, pears, nectarines, peaches. You really can’t go wrong. In a hurry? Not to worry! This recipe takes just a few minutes to prepare.

See the complete recipe below for details

watermelon pico de gallo in bowl

These easy & delicious vegan recipes are perfect partners to serve with Fresh & Easy Watermelon Pico de Gallo!

watermelom mango pico de gallo in bowl
Yum

very vegan ? very good!

Watermelon Mango pico de gallo

Fresh & Easy Watermelon Pico de Gallo

Connie?
Enjoy this fresh and refreshing chunky fruit salsa with chips or all by itself!
Print Recipe Pin Recipe
15 mins
Total Time 15 mins
Course Appetizer, Lunch, Salad, Side Dish
Cuisine Mexican, Vegan
Servings 10
Calories 40 kcal

Equipment

Ingredients
  

  • 3 C watermelon seeded and cubed in small pieces
  • 1 mango peeled and cubed in small pieces
  • 1 cucumber seeded and cubed in small pieces
  • 1/2 small red onion finely diced
  • 1 whole jalape?o pepper seeded and finely minced
  • 1 Tbsp fresh basil chopped
  • 1/4 C lime juice
  • 1 tsp lime zest
  • 2 tsp maple syrup
  • 1/4 tsp black pepper freshly ground
  • 1/2 tsp sea salt
  • 1/2 tsp Tajin or chile lime salt

Instructions
 

  • In a large mixing bowl, combine watermelon, mango, cucumber, onion, jalape?o, and basil.
  • In a separate bowl or measuring cup, whisk together lime juice, lime zest, maple syrup, black pepper, and sea salt.
  • Pour over fruit combo and gently toss.
  • Cover and refrigerate.
  • When ready to serve, sprinkle top of salsa with Tajin or chile lime salt.
  • Serve with fresh tortilla chips.

Notes

?This pico de gallo is best enjoyed on the first day, while the fruit is still crisp. ??

Nutrition

Calories: 40kcalCarbohydrates: 10gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 118mgPotassium: 142mgFiber: 1gSugar: 8gVitamin A: 516IUVitamin C: 14mgCalcium: 11mgIron: 1mg
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Tried this recipe?Let us know how it was!

If you?ve enjoyed this recipe, please consider rating it using stars ?????????? in the comments below. It helps other readers and allows more people to find it online. I love hearing from you! Let?s keep in touch!

Grandma’s Old Fashioned Vegan Potato Salad

Grandma’s Old Fashioned Vegan Potato Salad ? We updated a beloved family recipe with a vegan twist and it’s even tastier than the original! Just like Grandma’s, only better!

Potatoes are the epitome of comfort food – filling the tummy & feeding the soul.

vegan potato salad in bowl

There is something about the humble potato that evokes some of our warmest memories of family holiday gatherings. Many of the meals during my childhood included a potato-centric side dish that was often a favorite item on my plate. I’ll be honest, it’s hard to be humble about this potato recipe. You’ll see why.

This post may contain affiliate links. I may earn from purchases at no additional cost to you.

In our house, springtime meant potato salad time. Every Easter, my brother and I would decorate at least a couple dozen hard boiled eggs. Our dad – aka the Easter Bunny – would hide them in the yard for us to find. Such an odd tradition now that I think about it. But what do you do with all those eggs after the big egg hunt? Why of course, Mom turned them into deviled eggs, egg salad and the most fantastically delish potato salad on the planet.

grandma's old fashioned vegan potato salad and egg sandwich on plate

Spud Queens Rule! The women on my mother’s side of the family were the daughters of Swedish immigrant farmers. Growing up on the family farm in Idaho, my mom learned to prepare practically every potato recipe imaginable – scalloped, pan-fried, hash-brown, mashed, baked, au gratin, french fried, latkes, soup, chips . . . she knew how to make the most out of the simple tuber. My daughter, who has inherited her Grammy’s love of the culinary arts, affectionately refers to my mom as the Spud Queen.

Grandma’s Vegan Potato Salad – It’s So Good!

Of all the many potato dishes Mom would create, the one recipe that stood out way above the rest was her potato salad. Handed down by her grandmother – to her mother – to my mother – to me and now my daughter. This isn’t your average tater salad. This folks, is your award-winning, county fair blue ribbon, Idaho Spud Queen potato salad – made even better – with a vegan twist. I have served this to all of my family and friends who loved my mom’s original recipe and have received their highest approval for this 100% vegan version.

How to make Grandma’s Old Fashioned vegan potato salad

  • vegan potato salad ingredients

One of the key ingredients in this recipe is our Vegan Eggless Egg Salad. If you haven’t tried it yet, you will now! Super quick & easy to prepare and delicious on its own, it’s the perfect replacement for hard boiled eggs in this salad. Another important ingredient is sweet gherkin pickle juice. It adds just the right amount of sweet and tart to the dressing.

This is a delightfully delish recipe that has evolved to a higher level over time. There are a couple very good reasons for that. By swapping out egg-based mayonnaise and hard boiled eggs with plant-based ingredients we have transformed the original recipe to 100% vegan. In the process, the flavor, texture and over-all scrumptiousness became better than ever!

vegan potato salad in bowl

Grandma’s classic potato salad paired with a tofu egg salad sandwich. Old school style updated with a vegan twist!

vegan potato salad and eggless salad sandwich

If you enjoyed this recipe be sure to check out these delish dishes!

?See the complete recipe below & be sure to watch my video for tips on making this easy & delicious vegan potato salad!

Yum

very vegan ? very good

vegan potato salad in bowl

Grandma’s Old Fashioned Vegan Potato Salad

Connie?
Grandma?s Old Fashioned Vegan Potato Salad??? We updated a beloved family recipe with a vegan twist and it?s even tastier than the original! Just like Grandma?s, only better!
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 15 mins
Course Appetizer, Dinner, Lunch, Salad, Side Dish
Cuisine dairy free, dressing, no dairy, Plant Based, Vegan, WFPB
Servings 12
Calories 310 kcal

Equipment

Ingredients
  

  • 8 large potatoes peeled and cut into bite-sized cubes I prefer Yukon Gold potatoes
  • 1/2 large red onion diced
  • 1 C celery diced (4-6 stalks)
  • 1/2 C sweet gherkin pickles diced
  • 1 C vegan egg salad* *see my recipe here

Dressing

  • 1 C vegan mayo
  • 1/4 C sweet gherkin pickle juice
  • 1 tsp sea salt
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp sweet paprika reserve a pinch or two

Instructions
 

  • Place peeled/diced potatoes into large pot. Cover completely with water and cover pot with lid.
  • Place on stove, over high heat. Bring water to a boil for at least 8-10 minutes.
  • Test potatoes for tenderness with a sharp knife. When a knife easily pierces potatoes, remove from heat and drain water.
  • If necessary, rinse potatoes with cold water to prevent further cooking. Set potatoes aside to cool.
  • When potatoes are cool, transfer them to a large bowl.
  • Gently stir in onions, celery, pickles, and egg salad.
  • In a separate, medium-size bowl, whisk together the dressing ingredients, adding pickle juice a little at a time – to taste. Don't let the dressing become too thin.
  • Pour dressing over top and thoroughly combine.
  • Transfer finished potato salad into a large serving bowl.
  • Sprinkle with remaining paprika. Cover and refrigerate until ready to serve.

Video

Notes

?Keep an eye on your potatoes while boiling. Pull them off the heat when they are just becoming tender. Drain them right away. The heat in the potatoes will continue cooking them for a few minutes. If you wait too long, they might get too soft.?
?The Easy Vegan Egg Salad is optional, but I highly recommend you make a batch (or two) and add some to this potato salad. It’s amazing. Plus, having another salad to serve is an extra bonus! You can find my recipe for easy vegan egg salad here.
?I suggest preparing this salad a few hours ahead and refrigerate until ready to serve.?

Nutrition

Calories: 310kcalCarbohydrates: 38gProtein: 7gFat: 14gSaturated Fat: 1gSodium: 402mgPotassium: 1055mgFiber: 6gSugar: 5gVitamin A: 106IUVitamin C: 29mgCalcium: 98mgIron: 8mg
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Easy Vegan Eggless Salad

Easy Vegan Eggless Salad ? An easy & delicious plant-based version of a classic favorite dish made even better since it’s 100% vegan. A light and satisfying combo of tofu, crispy celery, pickles & fresh dill tossed in the tastiest dressing.

Being vegan doesn’t mean you can’t still enjoy traditional family recipes. By replacing animal products with plant-based ingredients, it’s easy to update many of your favorite dishes. A perfect example is this simply delish 100% vegan version of egg salad made with tofu, crispy celery, fresh dill and dill pickles, vegan mayo, black salt, turmeric and a dash of pepper & paprika

A few years ago, John and I were invited to a potluck pool party and I wanted to bring something that I knew everyone would enjoy. Being the only vegans in the group, I decided to create a plant-based dish that was appealing, delicious and unexpected. So this is what I made. A double batch of this easy vegan egg salad served with french bread, cucumber slices and a side of my mom’s scrumptious vegan old fashioned potato salad. It was a huge hit! Every bite was devoured. There were no leftovers, that’s for sure.

This post may contain affiliate links. I may earn from purchases at no additional cost to you.

The main ingredient in this recipe is tofu. If you haven’t cooked with tofu before, here’s everything you need to know to get started!

What is tofu?

Tofu, also known as bean curd, is a nutrient-rich food created from soy milk that has been heated and coagulated. The soy milk curds are pressed and formed into blocks. Much like traditional cheesemaking. The word ?tofu?comes from the Japanese term for bean + curdled or fermented. Tofu is very mild in taste but it readily absorbs the flavors of seasonings and marinades. It is often served as a plant-based meat or egg replacement. According to Wikipedia, tofu first originated in China more than 2,000 years ago. Today, it is a staple in many Asian countries including Vietnam, Thailand, and Korea.

tofu fun fact

? Did you know?

As if he wasn?t already amazing enough ? the brilliant polymath, inventor, publisher, writer, postmaster, diplomat, and Founding Father ? Benjamin Franklin, became an ethical vegetarian at the age of sixteen. He was also the first American known to mention tofu, according to a letter he wrote in 1770, where he referred to it as ?cheese from China?.

Is tofu good for you?

Yes! There is good reason why tofu is so popular with vegans and vegetarians. Not only is it perfect for preparing delicious dishes, it is also super nutritious! Low in calories, high in protein and iron, tofu contains all 9 essential amino acids, as well as calcium and magnesium.

? Is tofu gluten-free? Plain tofu is usually gluten-free, but some seasoned tofu products may contain gluten or have been processed with shared equipment. If you have gluten allergies, be sure to purchase only certified gluten-free tofu.

Is it hard to cook with tofu?

It?s easy! Sometimes people are at first intimidated by tofu because they don?t know what to do with it or are worried they?ll prepare it incorrectly. Here?s a little tip: Tofu is very forgiving. You can add almost anything you want to it and it will turn out tasty! It?s hard to undercook or overcook. In fact, you don?t have to cook it all for some recipes, like this vegan eggless egg salad.. Tofu itself is very subtle in flavor and is perfectly suited for marinades and seasonings, as it absorbs and takes on the flavors of whatever you prepare it with. Once you learn the basics about preparing tofu, it will quickly become one of your favorite ingredients to use.

How to choose the right tofu for vegan egg salad

Here?s how. One of the first things you should know is tofu comes in different firmnesses: Silken (for puddings, desserts, and sauces), soft (desserts, dips), medium/firm (scramble, eggless egg salad), and extra firm (braised tofu, strips, sandwiches, barbecue, skewers). The texture and levels of firmness may vary depending on the brands you buy. I suggest trying a few different brands and finding the ones that work best for your particular recipes. For this easy vegan eggless egg salad recipe, you will want to use medium/firm.

How to cook with tofu

Remove the water. Tofu is packed in water. When you are ready to prepare your tofu, you will need to drain off all of the water and press any excess liquid out of the tofu, as it will make the tofu absorb marinades and seasonings much better. The simplest and fastest way is by using a tofu press, but you can also sandwich the tofu between two cutting boards (I suggest first slicing the block of tofu into 1?- 2? thick slabs) and then press down firmly, or, place heavy cans or books on top and let it sit for 10-15 minutes (on a slight slant so the liquid drains into a bowl or sink).

A tofu press is a good friend in the kitchen!

tofu press
A press makes draining tofu much faster & easier! This is the one I use.

How to make this Easy Vegan Eggless Salad

See the complete recipe below for details

This salad is SO EASY to make! Since it doesn’t require any cooking on the stove, you can put this delish dish together in about 20 minutes or less! It’s the perfect recipe to use when you need to whip up something for unexpected guests or if you’re in the mood for a super tasty & satisfying quick bite. Simply store leftovers (if there are any) in a covered container for up to 3 days.

The secret to making this amazing vegan version of egg salad is a special salt – Himalayan Black Salt, also known as Kala Namak.

Himalayan Black Salt Kala Namak

What is Kala Namak?

Himalayan Black salt (Kala Namak) is a kiln-fired rock salt mined in the Himalayan region. It imparts an ?eggy? flavor in recipes, due to its natural sulfur content. Kala Namak is not actually black in color, instead it ranges from a mauve-grey to a muted pinkish hue. Don?t confuse it with Himalayan Pink salt, which is a pale pastel pink. I use Kala Namak in tofu scramble & my very popular Easy Vegan Tofu Scramble recipe

?Learn more tips about this recipe on our video

? If you love this recipe be sure to try these easy & delish dishes!

easy vegan eggless egg salad on plates
Yum

very vegan ? very good

easy vegan egg salad on plates

Easy Vegan Eggless Salad

Connie?
Easy?Vegan Eggless Salad??? An easy & delicious plant-based twist on an old-fashioned favorite,?egg salad. This is the perfect addition to any brunch or potluck.
5 from 1 vote
Print Recipe Pin Recipe
20 mins
Total Time 20 mins
Course Appetizer, Entree, Lunch, Main Course, Salad, Side Dish
Cuisine dairy free, dressing, egg free, no dairy, Plant Based, Vegan, WFPB
Servings 8
Calories 114 kcal

Equipment

Ingredients
  

  • 14 oz tofu medium-firm, one package, drained
  • 3 stalks celery diced
  • 1 Tbsp fresh dill minced
  • 1/3 C mayo vegan
  • 3 Tbsp dill pickle relish
  • 1/2 tsp Himalayan Black Salt (also known as Kala Namak)
  • 1/4 tsp turmeric
  • 1/4 tsp paprika save a pinch for garnish
  • 1 tsp mustard yellow ballpark style
  • 1/4 tsp black pepper freshly ground

Instructions
 

  • Thoroughly drain tofu as described in blog post.
  • After your tofu is drained, place it into a mixing bowl and break into small pieces with a fork.
  • Add chopped celery and dill.
  • In a separate bowl or large measuring cup, combine mayo, dill pickle relish, Himalayan black salt, turmeric, paprika, mustard, pepper to make dressing.
  • Pour onto tofu and mix well.
  • Sprinkle remaining paprika over top and garnish with a sprig of dill.
  • Refrigerate and serve. Simply delicious!

Video

Notes

??Himalayan Black salt is the key ingredient that gives the dish an “eggy” flavor. It has natural sulfur in it. Despite its muted pink-ish color, don’t confuse it with Himalayan Pink salt, which is a pale pastel pink. Turmeric adds the “yellow” color to the dish.
?IMPORTANT: Be sure to thoroughly drain the tofu before preparing this recipe.

Nutrition

Calories: 114kcalCarbohydrates: 3gProtein: 5gFat: 9gSaturated Fat: 1gSodium: 142mgPotassium: 39mgFiber: 1gSugar: 1gVitamin A: 108IUVitamin C: 1mgCalcium: 68mgIron: 1mg
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Tried this recipe?Let us know how it was!