All Recipes
Rosemary Roasted Chickpeas
Chickpeas roast until dry and crisp, then get a coating of rosemary and smoked paprika. A savory snack with simple pantry ingredients.
Baked Spinach Artichoke Dip
Spinach and artichokes bake in a creamy yogurt-cheese mixture under golden vegetarian mozzarella. Serve warm after a short rest.
Tomato Basil Bruschetta
Crisp sourdough toast holds chopped tomatoes, basil and garlic with a balsamic dressing. Assemble just before serving to keep the bread crisp.
Crispy Baked Zucchini Fries
Zucchini batons get a light vegan batter and seasoned breadcrumb coating, then bake until golden. Serve fresh for their best crisp texture.
Sesame Cucumber Smashed Salad
Smashed cucumber catches a garlicky sesame-soy dressing in its uneven edges. A crisp, quick side with a little chili warmth.
Warm Marinated Olives
Olives warm gently in olive oil with garlic, citrus zest and rosemary. Serve with their fragrant oil for a simple shared-table snack.
Vegan Chocolate Avocado Mousse
Ripe avocado blends with cocoa, maple syrup and vanilla into a smooth chocolate mousse. Chill in small glasses for an easy vegan dessert.
Apple Blackberry Crumble
Apples and blackberries bubble under a crisp oat crumble with cinnamon. Vegan butter makes a simple plant-based version of the British dessert.
Vegan Lemon Loaf Cake
A tender vegan loaf scented with lemon zest, finished with a tangy lemon glaze. Mix gently and cool fully before icing.
Fudgy Black Bean Brownies
Black beans blend into a cocoa-rich vegan brownie batter with oats and dark chocolate. Cool completely for a dense, fudgy slice.
Coconut Mango Rice Pudding
Rice simmers gently in coconut and oat milk until creamy, then meets fresh mango. Serve this vegan pudding warm or chilled.
Strawberry Oat Crumble Bars
Strawberries bake between a pressed oat base and a loose crumble topping. Cool and chill the bars so the fruit filling slices neatly.
Peanut Butter Oat Cookies
Peanut butter, maple syrup and oats make softly chewy vegan cookies. A short bake keeps their centers tender as they cool.
Dark Chocolate Tahini Cookies
Nutty tahini and dark chocolate give these vegan cookies a rich flavor. Bake until the edges set and let the centers firm on the tray.
Pear Ginger Upside-Down Cake
Pears bake beneath a tender ginger-spiced vegan cake, then turn into a glossy fruit topping when the cake is inverted.
Vegan Carrot Walnut Cake
Grated carrots, walnuts and raisins fill a warmly spiced vegan cake. Cool fully, then spread with a lemony vegan cream-cheese topping.
Orange Olive Oil Cake
Orange juice and zest brighten a simple olive oil cake with a tender crumb. Use mild oil so the citrus stays at the center of the flavor.
Baked Cinnamon Pears
Pear halves bake with maple syrup, cinnamon and walnuts until tender. Spoon their warm baking juices over each portion.
Raspberry Coconut Yogurt Pops
Raspberry swirls run through creamy coconut-yogurt ice pops with lemon and vanilla. Prepare the molds ahead and freeze until firm.
Chocolate Banana Nice Cream
Frozen bananas blend with cocoa and peanut butter into a creamy vegan frozen dessert. Serve soft or freeze briefly for a firmer scoop.
Date Walnut Energy Bites
Soft dates, walnuts, oats and cocoa form small no-bake bites. Pulse until the mixture holds together, then roll and chill.
Coconut Lime Shortbread
Coconut and fresh lime flavor a crisp vegan shortbread. Press into a tin, bake gently and cut while still warm.
Vegan Banana Bread
Very ripe bananas keep this cinnamon-walnut loaf moist without eggs or dairy. Slice for a simple snack and freeze extras for later.
Blueberry Lemon Muffins
Blueberries and lemon zest brighten tender vegan muffins. Fold the fruit in gently and bake until their golden tops are set.