You only need two ingredients: frozen bananas and matcha powder. Blend the bananas until smooth and creamy, then mix in the matcha green tea. That’s it. The result is a soft-serve-style dessert with a naturally sweet taste and a hint of earthy matcha.

This vegan ice cream is great for warm days when you want something cold without reaching for store-bought vegan ice cream or added sugar. You can enjoy it plain or top it with fruit for extra flavor. If you have leftovers, just freeze and re-blend when you’re ready for more. It’s easy, refreshing, and totally plant-based.

Read more: Try These Dairy-Free Mini Blueberry Cheesecakes

Matcha ice cream

Enjoy your matcha ice cream with any extras you like, or eat it as is for a quick frozen dessert.

5 from 1 vote

Ingredients

• 2 large (or 3 small) bananas peeled, cut into chunks, and then frozen in a freezer bag
• 1 tsp Green Tea matcha powder

Instructions

• Place banana chunks into a food processor fitted with the S blade and turn machine on.
• Blend until the bananas form a creamy texture, just like soft serve ice cream. It might take a while and the processor may make loud noises but it will work.
• Once the bananas become creamy, add the matcha powder and mix again.
• Serve immediately. You can top with fresh fruit for a little extra jazz.
• Any leftover (if there is any!) can be refrozen and then re-blended for a perfect texture.

This recipe was republished with permission by Kris Carr. You can find the original here, and a link to her Instagram here and her podcast here.

Read more: Make These Churro Ice Cream Cups For A Tasty Sweet Treat

This article was written by Kris Carr on the PBN Website.

They’re light, crisp, and perfect for warm days or when you want something fresh without cooking. You can serve them with soy sauce or a creamy vegan ranch for dipping. They look great and are easy to make ahead if you’re taking them somewhere – just keep the cucumber whole and slice it right before serving.

Want to make it more filling? Add smoky tofu, seasoned lentil ground beef, or mashed chickpeas for a protein boost. These bites are simple, versatile, and fun to eat. They’re great as a snack, a party plate, or a light lunch that doesn’t feel like a salad.

Read more: High Protein ‘Bubble Bagel Bites’

Cucumber bites

These crisp and fresh vegan cucumber bites are a fun way to eat different veggies in one bite. Build your own roll with your favorite "sushi" ingredients or whatever feels best in the middle of a cucumber.

5 from 1 vote

Servings8 bites

Ingredients

• 1 medium cucumber with stripes of peel removed
• ¼ cup One Week’s Worth of Sushi Rice
• ¼ peeled and thinly sliced avocado and/or
• 1 handful of any combination of the following:
• ½ thinly sliced bell pepper
• ½ julienned small carrot
• 1 thinly sliced green onion
• Sprinkle of fine sea salt
• Sesame seeds for serving
• 2 tablespoons Ranchy Dressing (below) or soy sauce for serving

One Week’s Worth of Sushi Rice*

• 5¼ cups water plus more for rinsing
• 4 cups sushi rice
• ⅔ cup rice vinegar
• 2 tablespoons maple syrup or
• organic cane sugar
• 2 tablespoons soy sauce

Ranchy Dressing**

• Large handful (about 1 cup) of fresh herbs such as parsley, dill, basil, and/or oregano
• ½ cup oats cashews, or sunflower seeds, soaked in water to cover overnight and drained
• ¼ cup water
• ¼ cup unsweetened soy-based yogurt such as Silk
• 2 tablespoons freshly squeezed lemon juice
• 2 teaspoons nutritional yeast
• 2 teaspoons dried dill
• 1 teaspoon minced garlic
• 1 teaspoon onion powder
• ¼ teaspoon red pepper flakes
• ¼ teaspoon fine sea salt

Instructions

• Slice off both ends of the cucumber, and using a metal straw (or very stiff plastic one), pierce through the center of one end of the cucumber and push the straw through to the opposite side, removing the seeds as you push.
• A chopstick or small paring knife works well for this job, too. Continue to pierce through the original hole, cleaning out the cuke center, until the opening is ¾-inch wide. To make cleaning easier, you can cut the cucumber in half so you have two tubes instead of one.
• Hold the cucumber vertically on a flat surface, and using the straw or a chopstick if needed, stuff half of the empty space with rice and avocado, then stuff the cucumber with any vegetables you are using.
• There is no wrong way here. Just try to pack in as much rice and as many vegetables into the cuke tube as possible. Slice the stuffed cucumber horizontally into 6 to 8 rounds (like a sushi roll).
• Sprinkle the bites with salt and sesame seeds. Serve immediately with the Ranchy Dressing for dipping.

One Week’s Worth of Sushi Rice

• Rinse the rice in cold water until it runs clear. In a large pot over high heat, combine the rice and the 5¼ cups water.
• Bring the water to a boil, then reduce the heat to low so the rice cooks at a slow simmer. Cover and let cook for 12 to 15 minutes. Remove the pot from the heat.
• In a medium microwave-safe bowl, combine the vinegar, maple syrup, and soy sauce. Heat for 30 seconds.
• Stir until well combined (or the sugar has dissolved).
• Pour the mixture over the cooked rice and stir to combine.
• Cover the rice with a damp towel until cool.
• Divide the rice into sealable containers for 5 to 7 days of meals and store in the fridge.

Ranchy Dressing

• In a blender, combine the herbs, oats, water, yogurt, lemon juice, nutritional yeast, dill, garlic, onion powder, pepper flakes, and salt. Process on high until smooth.
• Enjoy with fresh veggies right away, or store in a lidded jar or airtight container in the fridge for up to 2 weeks.

Excerpted from CALL ME VEGAN: Easy Plant-Based Recipes for Every Craving. Copyright @ 2024 by Halle Burns. Photography Copyright © 2024 by Lauren Volo. Reproduced by permission of Simon Element, an imprint of Simon & Schuster. All rights reserved.

Read more: Sticky Vegan Cauliflower Wings

This article was written by Halle Burns on the PBN Website.

These three vegan cucumber salad recipes offer a mix of tradition and trend. They’re easy to make, full of flavor, and work as a side, a plant-based snack, or light lunch. Crisp, cooling, and always hitting the spot, cucumber salads are the kind of dish you’ll come back to again and again — especially when the weather warms up.

Read more: 10 Vegan Spring Recipes

Pickled sesame cucumbers

Try these pickled sesame cucumbers by Jody Eddy. The recipe is made in just 30 minutes and is a lightly pickled side dish common in China. It’s also incredibly easy to make. While you can set these cucumbers in the fridge for 30 minutes before serving, you can also let them pickle further for two days.

Find the recipe here.

Vietnamese-style cucumber salad

This Vietnamese-style cucumber salad by Nadine Horn and Jörg Mayer is based on the classic Vietnamese cucumber salad. It uses mint, cilantro, scallions, and Thai red chili for a zesty and punchy flavor. The salad is topped with toasted peanuts and sesame seeds. It also takes just 15 minutes to prepare.

Find the recipe here.

Smashed cucumber salad

BOSH!’s smashed cucumber salad uses some extras to bulk up the recipe. Add bell pepper, avocado, and spring onions with fresh coriander and chili oil. The chili oil is flavorful, adding ginger, sesame seeds, poppy seeds, maple syrup, lime, and red chili in the toasted sesame oil.

Find the recipe here.

Read more: 10 Recipes Containing Five Vegetables Or More

This article was written by Kaitlyn Lourens on the PBN Website.

As more people move away from dairy, plant milks have become a kitchen staple. While almond and oat milk tend to get most of the attention, pistachios make a great alternative. They’re rich, slightly sweet, and full of healthy fats, which gives the milk a smooth, velvety texture. Pistachio milk also has a subtle nutty flavor that pairs well with both sweet and savory dishes.

This recipe uses toasted and soaked pistachios, vanilla, and just a pinch of salt — plus sweetener if you like. It’s easy to make and lasts in the fridge for up to a week. Removing the pistachio skins gives it an extra vibrant green hue, but that’s optional. Whether you’re trying new milk options or just love pistachios, this is a great recipe to have on hand.

Read more: How To Make Your Own Dairy-Free Butter From Scratch

Pistachio milk

Having a new plant milk recipe on hand is a great way to switch up coffees, cereals, and even baking. Try this perfect pistachio milk for a change of pace.

No ratings yet

Servings3

Ingredients

• 1 cup shelled pistachios
• 3 cups filtered water
• 1 teaspoon vanilla bean paste
• Pinch of kosher salt
• Sweetener of your choice optional

Instructions

• Toast the pistachios in a dry pan over medium heat for about 5 minutes, until lightly golden, shaking constantly to avoid burning. Transfer to a medium bowl of cool water and soak for at least 3 hours, or up to overnight.
• Drain the pistachios. In a blender, combine the pistachios, filtered water, vanilla bean paste, and salt and blend until smooth.
• Strain the milk through a cheesecloth or nut milk bag. Sweeten to taste, if desired, then store the milk in the fridge in an airtight container for up to a week.

Excerpted from Sesame, Soy, Spice: 90 Asian-ish Vegan and Gluten-free Recipes to Reconnect, Root, and Restore © 2024 by Remy Morimoto Park. Photography © 2024 by Kristin Teig. Reproduced by permission of William Morrow Cookbooks, an imprint of HarperCollins Publishers. All rights reserved.

Read more: Vegan Chickpea Chocolate Mousse

This article was written by Remy Morimoto Park on the PBN Website.

It’s a great way to dress up a plain plant-based butter and make the most of whatever herbs you have on hand — chives, parsley, dill, or tarragon all work well. You can keep it in the fridge for up to two weeks or freeze it for up to three months, so it’s ready whenever you need a flavor boost. Whether you’re building a sandwich, roasting potatoes, or making a quick sauce, this herb butter adds an easy, aromatic upgrade to your meals.

Read more: How To Make Vegan Yogurt At Home

Herb butter

This herb butter is great to serve with warm bread, potatoes, and savory dishes like pasta and soups.

No ratings yet

Prep Time15 minutes mins

Servings250 grams

Ingredients

• 10 g (¼oz) fresh herbs (e.g. chives, parsley, dill or tarragon), roughly chopped
• 1 tsp lemon zest
• 250 g (9oz) plant-based butter
• Salt optional

Instructions

• Mix In a bowl, mix the chopped herbs with the lemon zest and butter until fully incorporated. Taste and season with salt if desired.
• Shape and chill Place the herb butter mixture on a piece of biodegradable cling film, and roll tightly to form a log. Chill until firm.
• Storage Store the herb butter in the refrigerator for up to 2 weeks. For longer storage you can freeze it for up to 3 months.

This recipe is reposted with permission from Low Waste Kitchen by Alessandro Vitale (DK) Photographs: Robert Billington 2025.

Read more: How To Make This ‘Magical Mushroom’ Hummus

This article was written by Alessandro Vitale on the PBN Website.

You get creamy avocado, crunchy cabbage and carrots, crisp cucumber, and juicy mango for a sweet contrast. Shelled edamame adds protein, while rice or cauliflower rice makes it filling. A spicy Sriracha dressing ties it all together with just the right kick. Top with sesame seeds, green onion, and a squeeze of lime, and you’re good to go.

This bowl is perfect for lunch, a light dinner, or meal prep. It’s fresh, balanced, and comes together quickly. You can swap in whatever veggies you have, making it flexible and easy to customize. It’s also a great option for anyone craving sushi without the effort of rolling. Whether you’re new to plant-based eating or just want something simple and flavorful, this bowl delivers every time.

Read more: Creamy Vegan Roasted Butternut Squash And Spinach Dhal

Deconstructed sushi bowl

Try this super simple deconstructed sushi bowl. It's vegan, flavorful, and uses a Sriracha dressing. Choose your spice level and enjoy this plant-based sushi bowl as a weeknight treat.

No ratings yet

Servings2 bowls

Ingredients

• 1 cup cooked brown or white rice
• 1 cup shelled edamame
• 1 cup chopped cucumber
• 1 cup chopped nori strips optional
• 1 medium avocado sliced
• ½ cup shredded or julienned carrot
• ½ cup shredded or thinly sliced red cabbage
• ½ cup diced fresh mango
• 2 tablespoons sliced green onion green parts only
• 1 tablespoon toasted sesame seeds
• ½ cup spicy Sriracha dressing see below
• ½ medium lime halved

For the spicy sriracha dressing

• ¼ cup raw cashews soaked in water for 30 minutes
• ¼ cup water
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon sriracha
• 1 tablespoon tamari
• 1 tablespoon toasted sesame oil
• Pinch of sea salt
• Pinch of freshly ground black pepper

Instructions

• Assemble each bowl with half of the rice, edamame, cucumber, nori strips, avocado, carrot, cabbage, mango, and green onion. Sprinkle with the sesame seeds.
• Drizzle with the dressing and serve with a lime wedge.

For the spicy Sriracha dressing

• Rinse and drain the cashews.
• In a blender, combine the cashews, water, lemon juice, sriracha, tamari, sesame oil, salt, and pepper.
• Blend on high for 1 to 2 minutes, until smooth and creamy, scraping down the sides as needed. Taste and adjust the seasoning, if desired.

Reprinted with permission from Plant Power Bowls by Sapana Chandra. Sasquatch Books. 2019.

Read more: Easy Red Pepper Pesto Chickpea Traybake

This article was written by Sapana Chandra on the PBN Website.

Aquafaba is a go-to in vegan desserts because of how well it mimics the texture and structure of whipped eggs. When beaten, it forms stiff peaks, making it perfect for mousses, meringues, and even vegan macarons. It’s a great way to reduce waste, too — turning something you’d usually pour down the sink into a key ingredient.

This mousse combines the aquafaba egg replacer with dark chocolate, sugar, and vanilla for a smooth, chocolatey result. Chill it for a couple of hours, and it sets beautifully. Top with plant-based cream, pistachios, and raspberries for crunch and brightness. It’s a dessert that’s both indulgent and resourceful — and a great way to introduce people to the magic of chickpea water.

Read more: This Gooey Chocolate Tart Is Completely Dairy-Free

Chickpea chocolate mousse

This chickpea chocolate mousse is made with only four ingredients: aquafaba, vegan dark chocolate, caster sugar, and vanilla extract. It's best served with plant-based whipped cream, pistachios, and berries.

No ratings yet

Prep Time30 minutes mins

Servings6

Ingredients

• 200 g high-quality dark chocolate at least 70 per cent cocoa, broken into pieces
• 120 ml aquafaba the liquid from canned chickpeas
• 100 g caster sugar
• 1 tsp vanilla extract

To serve

• Plant-based whipped cream
• Roughly chopped pistachios
• Raspberries

Instructions

Melt the chocolate

• Melt the chocolate in a heatproof bowl set over a pan of simmering water. Stir occasionally until smooth and fully melted. Remove from the heat and let it cool slightly.

Whip the aquafaba

• In a large, clean mixing bowl, use an electric mixer to whip the aquafaba until stiff peaks form. This should take 5–10 minutes. Ensure your mixing bowl and beaters are free from any grease or oil, as this can prevent the aquafaba from whipping properly.

Mix

• Gradually add the sugar to the whipped aquafaba, continuing to whip between each addition until the sugar is fully dissolved and the mixture is glossy.
• Add the vanilla extract, then very gently fold the slightly cooled melted chocolate into the whipped aquafaba mixture. Be careful not to deflate the mixture; fold until fully combined and smooth.
• Chill Spoon the mousse into individual serving glasses or bowls, then refrigerate for at least 2 hours, or until set.

Serve

• To serve, top each mousse with a dollop of whipped cream, a sprinkle of chopped pistachios and a few fresh raspberries, then enjoy.

Storage

• Store leftover mousse in an airtight container in the refrigerator for up to 3 days. While not ideal for texture, the mousse can be frozen for up to 1 month.
• Thaw in the refrigerator before serving.

This recipe is reposted with permission from Low Waste Kitchen by Alessandro Vitale (DK) Photographs: Robert Billington 2025.

Read more: How To Make These 3-Ingredient Vegan Oreo Balls

This article was written by Alessandro Vitale on the PBN Website.

The yogurt needs to rest in a warm spot for about 12 hours, allowing the cultures to develop and create that signature tang. The longer it sits, the tangier the yogurt will become, so you can adjust it to your taste. Once it’s ready, you can store it in the fridge for up to a week.

This cashew-based yogurt is great for anyone looking for a creamy, plant-based alternative to dairy yogurt. The yogurt works well in a variety of recipes like curries, dressings, or as a topping for grain bowls.

Read more: How To Make This Two-Minute Tofu

Nondairy yogurt

Having your own homemade vegan yogurt comes in handy if you're making Indian meals, or simply want a go-to that you keep in the house.

No ratings yet

Prep Time12 hours hrs

Ingredients

• 1 cup 150 g raw cashews (see Ingredient Tip)
• 2 tablespoons unsweetened plain nondairy yogurt

Instructions

• Soak the cashews in a large bowl filled with plenty of hot water (110 to 120°F/43 to 49°C) for 2 hours, then drain.
• Blend the cashews with ¾ cup (180 ml) hot water. Transfer to a glass or steel container (with a tight-fitting lid) and gently stir in the yogurt until fully combined.
• Cover with cheesecloth only (leaving the lid aside for now), and place in a warm spot (80 to 90°F/27 to 32°C) that gives protection from drafts (such as in the oven with the oven light on), for 12 hours (1 to 2 hours less for a less tangy product and 1 to 2 hours more for a tangier one). Cover the container with the lid and store in the refrigerator for up to 1 week.

Ingredient Tip: Use raw cashews only for this recipe. Roasted cashews will work somewhat but will be nowhere near as good since they don’t culture as well.

Recipe from Plant-Based India: Nourishing Recipes Rooted in Tradition © Dr. Sheil Shukla, 2022. Reprinted by permission of the publisher, The Experiment. Available everywhere books are sold. theexperimentpublishing.com

Read more: This 5-Minute Vegan Parmesan Recipe Is Life-Changing

This article was written by Dr. Sheil Shukla on the PBN Website.

The cucumbers are ready to eat after just 30 minutes in the fridge, but you can let them sit for up to two days for even more flavor. They’re perfect as a side dish to balance out richer meals or eaten on their own as a light snack. These pickles are fresh, crunchy, and bursting with flavor, offering a simple way to enjoy a tangy, plant-based treat.

Read more: Easy Vegan Drunken Noodles

Pickled sesame cucumbers

Pickled sesame cucumbers – or Zhi Ma Jiang Huang Gua – is a Chinese side dish that tastes amazing and is quick to make.

No ratings yet

Servings4

Ingredients

• 2 cucumbers
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1 teaspoon brown sugar
• ½ teaspoon salt
• Red pepper flakes optional
• Sesame seeds for garnish

Instructions

• Cut the ends off each cucumber.
• Quarter each cucumber lengthwise and then cut each of these pieces in half horizontally (repeat the process once more if you prefer smaller pickles).
• In a large bowl, combine the soy sauce, rice vinegar, sesame oil, brown sugar, salt, and red pepper flakes to taste, if using.
• Whisk until the sugar is dissolved.
• Add the cucumbers and stir gently until they are well coated. Sprinkle with sesame seeds.
• Transfer to a covered container and refrigerate for at least 30 minutes but up to 2 days before serving.
• Serve with other dishes or enjoy on their own as a crunchy snack.

Eat Like A Monk – a plant-based guide to conscious cooking & mindful eating by Jody Eddy, published by Insight Editions (rrp £27.99) Image credits: © Waterbury Publications

Read more: This Creamy, Cheesy Lasagna Verde Is 100% Vegan

This article was written by Jody Eddy on the PBN Website.

This vegan kimchi uses napa cabbage, carrots, daikon, and scallions, creating a mix of crunch and spice. Gochugaru, a Korean chili powder, brings heat, while garlic and ginger add bold flavor. The base broth, made with kombu and dried shiitake mushrooms, adds umami depth without fish sauce, keeping it fully plant-based.

Kimchi isn’t just a side — it can be used in rice bowls, sandwiches, or noodle dishes. It contains plenty of probiotics, which can boost your gut health. Once fermented, store it in the fridge and enjoy it for weeks. Making kimchi at home takes some patience, but the result is worth it. This recipe comes from Vegan Japan: 70 Comforting Plant-Based Recipes by Julia Boucachard.

Read more: Creamy Vegan Coconut Curry Ramen

Kimchi recipe

Kimchi is a traditional Korean side dish that is widely consumed in Japan today. The dish uses Chinese cabbage, gochugaru, and other additions to make this kimchi flavorful.

No ratings yet

Cook Time10 minutes mins

Prep Time20 minutes mins

Servings2 kg

Ingredients

• 1 Chinese cabbage (6.5 pounds/3 kg), cored, chopped, and rinsed
• ½ cup plus 1 tablespoon (130 g) coarse salt
• 1½ cups (360 ml) cold water
• 4 dried shiitake mushrooms
• One 5-inch (13 cm) square kombu sheet
• 1 tablespoon plus 2 teaspoons rice flour
• 4 garlic cloves
• One 4-inch (10 cm) piece ginger
• 1 teaspoon fine salt
• ¾ cup plus 2 teaspoons (200 g) applesauce
• ½ cup (125 g) gochugaru (see Note)
• 1 carrot peeled and julienned
• 1 daikon (250 g), peeled and julienned
• 4 scallions thinly sliced on the bias
• 2 tablespoons white sesame seeds toasted

Instructions

• Add the cabbage and coarse salt to a large bowl. Mix by hand until all the cabbage leaves are completely coated in salt. Let stand at room temperature for 3 hours.
• Check if the cabbage leaves are soft after 3 hours have passed. If they are still crisp, let stand for another 30 minutes.
• Rinse the cabbage thoroughly in a colander under running water to remove the excess salt. Let it drain for at least 1 hour. Once dry, transfer the cabbage to a large bowl.
• Add the cold water, mushrooms, and kombu to a pot and bring to a boil over high heat. As soon as the water begins to bubble, remove the kombu. Turn off the heat and let the mushrooms steep for 10 minutes. Remove the mushrooms and let the broth cool completely.
• Once the broth has cooled, add the rice flour and mix well to break up any lumps. Return to a boil, whisking continuously until the mixture thickens, 2 to 3 minutes. Transfer to a bowl and add the garlic, ginger, fine salt, applesauce, and gochugaru. Puree the mixture with an immersion or stand blender.
• Add the carrot, daikon, and scallion to the sauce and stir to combine. Pour the mixture into the bowl of cabbage, add the sesame seeds, and mix by hand. (Be careful, it’s spicy! Wear gloves to protect your hands from the gochugaru.)
• Transfer to an airtight container and ferment for 5 days at room temperature. Once fermented (the kimchi should smell slightly sour), move the airtight container to the refrigerator.

Note: Gochugaru, a Korean chile powder, is available at Asian markets.

Recipe from Vegan Japan: 70 Comforting Plant-Based Recipes by Julia Boucachard © Éditions Solar, 2023. Translation © The Experiment, LLC, 2024. Reprinted by permission of the publisher, The Experiment. Available everywhere books are sold. theexperimentpublishing.com

Read more: Smoky Pulled Aubergine And Black Bean Loaded Fries

This article was written by Julia Boucachard on the PBN Website.

This soup is a great way to sneak more vegetables into your meals. It uses white carrots, celery, and potatoes to create a thick, hearty base. The ingredients blend together smoothly, making it a good option for those who want a creamy texture without dairy. Serve it with toasted bread or a vegan grilled cheese for a full meal.

Bailey Ruskus includes this recipe in her cookbook Breaking Up With Dairy. It’s an easy meal to batch-cook and store for the week. The soup reheats well, making it perfect for a quick dinner on busy nights. Whether you’re looking for a comforting meal or a simple way to enjoy more greens, this broccoli cheddar soup is a great choice.

Read more: Creamy Vegan Coconut Curry Ramen

Broccoli cheddar soup

This vegan broccoli cheddar soup will impress everyone in your household, especially served with lots of crusty bread

No ratings yet

Servings4

Ingredients

• 4 cups (960 ml) veggie broth, plus 1 tablespoon (15 ml) for cooking vegetables
• 1 onion medium diced
• 1 small leek rinsed and sliced
• 1½ teaspoons salt
• 2 celery ribs sliced
• 3 medium-size white carrots medium diced
• 2 small yellow potatoes medium diced
• 3 garlic cloves peeled and sliced
• 1 tablespoon (20 g) white miso paste
• ½ cup (70 g) cashews or (65 g) hemp seeds
• ½ teaspoon freshly ground black pepper
• 1½ cups coconut milk 1 (14-ounce [400-ml]) can
• 1 tablespoon nutritional yeast
• 1 teaspoon ground turmeric
• 3 cups (195 g) shaved broccoli tops
• 1 teaspoon freshly squeezed lemon juice

Instructions

• Heat the tablespoon (15 ml) of veggie broth in a large soup pot over medium-high heat.
• Once your pot is hot, add the onion, leek, and salt. Sauté for 2 to 3 minutes, or until the onion and leek are soft and fragrant.
• Toss in your celery, white carrots, and potatoes, and sauté for 3 to 5 minutes over medium-high heat. If you find that they are browning too quickly, add a few tablespoons (about 30 ml) of the remaining veggie broth to deglaze the pan.
• As your veggies turn golden brown, add the garlic, miso paste, cashews, and pepper, and sauté for another 2 t0 3 minutes.
• Add the 4 cups (960 ml) of veggie broth and coconut milk, cover with a lid, and cook over medium-low heat for 15 to 20 minutes.
• By now, the carrots, potatoes, and cashews should be forktender.
• Transfer the hot soup to a large, heat-resistant highpowered blender (or leave in the pot and use an immersion blender), and blend on high speed until you have a smooth, pureed soup.
• If done in a high-powered blender, transfer back into the soup pot with the heat turned off , and toss in the nutritional yeast, turmeric, shaved broccoli, and lemon juice.
• Mix well. Let sit for 3 to 5 minutes with the lid on, which will allow the hot soup to cook the shaved broccoli.
• Taste for desired salt and serve with a grilled (vegan) cheese sandwich!
• Stores well in the fridge for 6 to 7 days or in the freezer. If freezing, make sure to leave some room for the soup to expand in the container.

Excerpted from BREAKING UP WITH DAIRY by Bailey Ruskus. Copyright © 2025 by Bailey Ruskus. Photography copyright © 2025 by Bailey Ruskus and Steve Ruskus. Used by arrangement with Balance, an imprint of Grand Central Publishing Group. All rights reserved.

Read more: 30-Minute Creamy Vegan Lentil Curry

This article was written by Bailey Ruskus on the PBN Website.

This recipe comes from Blk + Vegan by Emani Corcran. As well as breakfast, it works well as a quick snack or light dessert, too. Whether eaten at home or taken on the go, mango coconut chia pudding is an easy way to enjoy a wholesome plant-based meal meal.

Read more: Chai Spiced Cinnamon Rolls

Mango coconut chia seed pudding

This mango coconut chia seed pudding is very easy to make in batches as meal prep and it's an easy on-the-go breakfast.

No ratings yet

Servings4

Ingredients

• ½ cup (85 g) mango plus more for serving
• 1 cup (240 ml) sweetened coconut milk
• ½ cup (120 ml) water
• 1 tbsp (15 ml) maple syrup
• 1 tsp vanilla
• ½ cup (81 g) chia seeds plus more for serving
• Shredded coconut for serving

Instructions

• Add the mango, coconut milk, water, maple syrup and vanilla to a high-speed blender and purée.
• Add the chia seeds to a medium-sized bowl, pour in the mango purée and give it a good mix.
• Cover the mixture with a paper towel or a lid. Refrigerate for 4 hours or allow to set overnight.
• Serve with your favorite toppings—I like to top mine with extra mango, coconut shreds and chia seeds for texture.

Reprinted with permission from Blk + Vegan by Emani Corcran. Page Street Publishing Co. 2023. Photo credit: Monika Normand.

Read more: Vegan Apple Waffles With Vanilla And Cinnamon

This article was written by Emani Corcran on the PBN Website.

This ramen is packed with nourishing ingredients. Mushrooms provide a meaty texture, tofu adds plant-based protein, and carrots bring natural sweetness. You can customize it with corn, edamame, or extra mushrooms for even more variety. If you like a smoky flavor, swap regular tofu for smoked tofu.

Making this ramen is simple. Once the broth is ready, you just cook the noodles separately and serve everything together in a bowl. Top it with fresh green onions, a drizzle of sesame oil, and chili flakes for heat. This comforting dish is easy to prepare and perfect for a cozy meal at home.

Read more: Spiced Roasted Squash With Pomegranate Molasses & Pistachios

Quick vegan ramen

No ratings yet

Duration50 minutes mins

Cook Time20 minutes mins

Prep Time30 minutes mins

Servings2

Ingredients

• 4 cups boiled water
• ⅓ cup tamari soy sauce*
• 3 tbsp shiro miso paste* or 2 tbsp red miso paste
• 3 tbsp rice vinegar
• 2 tbsp sesame oil
• 1 cup thinly sliced mushrooms
• 1 cup cubed tofu
• 1 carrot thinly sliced
• 2 garlic cloves minced
• 1 tbsp minced fresh ginger
• 1 cup coconut milk
• 2 tbsp nutritional yeast flakes optional
• 300 grams ramen noodles*
• 2 green onions sliced
• 1 tbsp sesame oil
• Chill flakes to taste

Optional upgrades

• ½ cup corn kernels
• ½ cup shelled edamame beans
• Use smoked tofu instead of regular tofu
• 2 cups broccoli florets
• An additional cup of mushrooms sautéed, for topping

Instructions

• In a large pot, combine the boiled water, soy sauce, miso, rice vinegar, and sesame oil.
• Whisk everything together until the miso is fully dissolved.
• Add the mushrooms, tofu, carrot, garlic, and ginger.
• Cook on high heat for 15 minutes.
• Using a fork, check that the carrot is cooked. If the fork slides easily through the carrot, it is done. Otherwise, continue cooking for a few more minutes.
• Add the coconut milk, nutritional yeast, corn, and edamame.
• Cook for 2 more minutes on high heat.
• Mix well and remove the pot from the heat.
• Add the broccoli to a medium pot of boiling water and cook for 3 minutes on medium-high heat.
• Strain the broccoli and set it aside.
• Add the noodles to a medium pot of boiling water.
• Check the noodles’ packaging for their cooking time and prepare them accordingly.
• Once cooked, strain the noodles.
• To serve, place the noodles in a bowl and top them with the soup, broccoli, sautéed mushrooms, green onions, a drizzle of sesame oil, and the chili flakes.

*For a gluten-free option, use gluten-free soy sauce, miso paste, and noodles.

This recipe was republished with permission from Roni’s Kitchen. You can find her Instagram here and the original recipe here. Her new vegan cookbook Food Therapy is out now. Photo credit: Hannah Burne.

Read more: Vegan Ginger Noodle & Vegetable Red Curry Soup

This article was written by Roni Zaide on the PBN Website.

What is gluten?

Gluten is the name for proteins found in grains including wheat, barley, and rye. In foods made with these grains such as bread and pasta, gluten helps them hold their shape and lends a particular texture.

Read more: 10 Vegan Recipes To Boost Your ‘Plant Points’

Oats are another grain that may be of concern to people who avoid gluten. While oats are naturally gluten-free, they are often grown, processed, and transported with grains like wheat, which can cause cross-contamination. Gluten-free oats are those that have been processed to eliminate this risk.

For people with coeliac disease, gluten triggers an immune reaction that damages the gut, causing serious digestive problems and other symptoms. Unless you have this disease or non-coeliac gluten sensitivity, there is usually no scientific reason for most people to avoid gluten. Eaten in combination with other plant sources of protein such as legumes, wheat and other glutenous grains are a good complementary source of protein. That said, if you do follow a gluten-free plant-based diet, here are some recipes to try.

Gluten-free plant-based recipes

The below vegan and gluten-free recipes cover every meal of the day: including breakfast, lunch, starters, mains, desserts, and snacks. They showcase a range of delicious ingredients and cuisines, and are mostly very easy to make. You can find more gluten-free vegan recipes here.

Pumpkin and red lentil curry

Pumpkin is a wonderful and very underrated addition to curry, as this Natlicious Food recipe proves. This recipe calls for plant-based mince, many of which are naturally gluten-free (though make sure to check the label before buying). This nutritious and protein-packed curry is best served with basmati rice and a big dollop of coconut yogurt.

Find the recipe here.

Vegan vegetable korma

Korma often contains dairy, meaning it tends to be unsuitable for vegans. It is very possible, however, to make an entirely plant-based version. This V for Life recipe does just that. This dish uses coconut milk in place of dairy, and it’s packed full of wholesome veggies like green beans and spinach. It’s easy to make and perfect for weeknights.

Find the recipe here.

30-minute spicy swede soup with ginger

Swedes, also known as rutabaga in the US, are similar to turnips except they are usually larger and yellow in color. With their earthy, slightly sweet flavor, they pair perfectly with zingy ginger. Potatoes help to thicken up this quick soup recipe by Romy London, while garlic, onion, and ginger add loads of flavor. The recipe suggests topping with chunks of chilli tempeh, which is gluten-free and adds a hit of protein.

Find the recipe here.

Vietnamese-style cucumber salad

Looking for a fresh salad with a spicy kick? Then this summery salad is for you, from Nadia Horn and Jörg Mayer’s book Vegan Everything: 100 Easy Recipes for Any Craving. Toasted peanuts and sesame seeds add crunch, while sliced garlic, chilli, and scallions bring heat. The dressing is a simple mix of rice vinegar and agave syrup to balance out the strong flavors.

Find the recipe here.

Bean and swiss chard stew

This warming stew from Natlicious Food is packed with protein and fiber thanks to the mix of kidney and borlotti beans. Swiss chard is full of iron, vitamins A and K, as well as other minerals such as copper and magnesium. The stew is made with tomato passata seasoned with curry powder, smoked paprika, oregano, and garlic granules. It’s quick and easy to make and can be served with healthy gluten-free grains such as quinoa or brown rice.

Find the recipe here.

Chickpea, coconut, and cauliflower curry

A warming curry is the perfect nourishing meal for cold winter nights. With kale, chickpeas, snow peas, and cauliflower, this slow cooker recipe from Melissa King’s Easy. Whole. Vegan.: 100 Flavor-Packed, No-Stress Recipes for Busy Families is packed with plant goodness. It’s spiced with curry powder, garam masala, and garlic, and recommends using full-fat coconut milk for a rich creaminess. Serve with rice of quinoa.

Find the recipe here.

30-minute miso lemon broccoli with whipped spring onion tofu

Looking for a light, healthy lunch that’s gluten-free? Try this nutritious recipe by Elly Smart, from her new cookbook Elly’s Plate. Coat tenderstem broccoli a mix of miso paste, lemon juice, maple syrup, and nutritional yeast, and roast until tender. Blend silken tofu with spring onions, garlic powder, nutritional yeast, and lemon juice. Arrange the broccoli artfully on top of the whipped tofu and drizzle with chilli oil for a simple yet impressive meal. Some miso paste is made using grains, so check for a gluten-free version.

Find the recipe here.

Read more: 10 Quick And Easy Vegan Lentil Recipes

Miso caramel eggplant

Sticking with the miso flavor, give this dish from Sasha Gill’s cookbook East Meets Vegan a go. Score the eggplant halves to let all the flavor and heat in as they bake. The marinade is a simple mix of miso, sesame oil, maple syrup, warm water, ginger, and garlic powder. Once they’re done they should melt in the mouth. Sprinkle with sesame seeds and pop back in the oven to toast them for a nutty crunch, then finish off with sliced chilis and scallions. Serve with some rice or a gluten-free grain of your choice.

Find the recipe here.

Savory stove top stuffing

Conventional stuffing is neither plant-based nor gluten-free, but Clean Food Dirty Girl is here to change that with this recipe. Simply use gluten-free bread, cube it, and toast it in the oven. Meanwhile, cook the veg in a pan and add lentils and the spice mix, which includes thyme, marjoram, and rosemary. A dollop of miso paste adds some umami.

Find the recipe here.

‘Blueberries and cream’ chia pudding

Chia seeds have been hailed as a superfood thanks to being packed with fiber, protein, antioxidants, and omega-3 fatty acids. When they are left to soak in liquid like plant-based milk, they expand and become gelatinous, creating almost a rice pudding texture. This simple recipe by Melissa King is perfect either for breakfast or dessert. Mix the chia seeds with almond milk and chopped dates for sweetness. Stir in the blueberries and some cashew cream made from blended cashews and almond milk.

Find the recipe here.

Mini brownie tart

Desserts like brownies needn’t be off limits if you’re avoiding gluten. Take this mini brownie tart, from the book Vegan Everything: 100 Easy Recipes for Any Craving. It’s made with black beans — yes, really! — and two kinds of nut butter for a fudgy texture. No flour required. With chunks of vegan chocolate mixed into the batter, it’s a rich, indulgent treat.

Find the recipe here.

Dairy-free mini blueberry cheesecakes

Melissa King created these mini cheesecakes that are completely free of dairy and gluten. The crust is made from almonds and dates, while the filling has a cashew nut and coconut oil base. Using frozen or fresh blueberries will turn the cheesecakes bright blue. It’s easy to use other kinds of berries to vary the flavor and color. Refrigerate for at least six hours or freeze for 90 minutes to firm up the filling before serving.

Find the recipe here.

Melty Vegan Cheese

This cashew-based cheese from Mastering the Art of Plant-Based Cooking by Joe Yonan can be sliced, grated, or melted, making it super versatile. The recipe calls for the juice from raw, fermented sauerkraut with live cultures, and Chinese fermented bean curd or tofu. These ingredients give the cheese a depth of flavor that develops as it ages — it can be kept in the fridge for up to six weeks. You can even make variations of it simply by adding a couple of extra ingredients. To make a sharp cheddar-style cheese, for example, just add miso paste and nutritional yeast.

Find the recipe here.

Vegan Goat-Style Cheese

Another cheese recipe from Joe Yonan, this one is goat-style, and also uses a cashew base with the juice from sauerkraut. Once you’ve made the cheese, it needs to ferment in a warm place for up to 24 hours, depending on the strength of the flavor you like. You then form it into a log shape and roll it through a herby mixture. Perfect for a cheese board.

Find the recipe here.

Savory Kale Chips

The kale chips from Vegan Everything: 100 Easy Recipes for Any Craving are a great alternative to the usual movie night snacks. The recipe calls from blending soaked cashew nuts with various flavorsome ingredients such as liquid smoke and nutritional yeast. You toss the torn up kale leaves with the creamy mixture and roast on a low heat until crispy.

Find the recipe here.

Read more: 10 High Protein Recipes To Make For Veganuary

This article was written by Claire Hamlett on the PBN Website.

Flavors take center stage in this recipe, with a mix of cumin, fennel, mustard seeds, and smoked paprika providing warmth and depth. Pomegranate molasses adds a tangy sweetness, while pistachios and Medjool dates bring crunch and a hint of natural sweetness. A drizzle of tahini finishes it off with creamy, nutty goodness.

This gluten-free dish, great with couscous, rice, or bulgur, comes from Christina Soteriou’s new vegan cookbook Big Veg Energy. It’s easy to make and a great choice for family dinners or a vibrant dish to impress at gatherings. If you’re looking for a simple yet flavor-packed way to showcase seasonal ingredients, this recipe delivers.

Read more: Creamy Spinach And Crispy Tofu Curry

Spiced roasted squash

Butternut is an amazing winter vegetable that is so easy to pair with bright and bold flavors. Nutty tahini and pistachios blend beautifully with tangy pomegranate molasses and chewy dates. Enjoy as is or with a grain of your choice.

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Duration45 minutes mins

Servings2 to 4

Ingredients

• 1 Large butternut squash about 1.5kg
• 2×400 G Tins of chickpeas
• 4 TBSP Cumin seeds
• 2 TBSP Fennel seeds
• 2 TBSP Yellow mustard seeds
• 2 TSP Coriander seeds
• 2 TSP Smoked paprika
• 2 TBSP Sesame seeds
• 1 TBSP Flaky sea salt plus extra to serve
• 4 TBSP Olive oil plus extra to serve
• 35 G Pistachios
• Handful of flat-leaf parsley
• 3–4 Medjool dates
• 4 TBSP Tahini
• 2 TBSP Pomegranate molasses
• Zest and juice of 1 lemon

Instructions

• Preheat the oven to 220°C/200°C fan.
• Halve the squash lengthways (no need to peel). Scoop out the seeds and then quarter each half lengthways, so you have eight long pieces. Cut each piece into 2–3cm chunks.
• Drain and rinse the chickpeas and pat them dry with a clean tea towel, removing any skins that come loose.
• Add the squash chunks and chickpeas to a large baking tray (use two trays if it looks overcrowded –they need space to cook or they will become mushy).
• Lightly grind all the spices using a pestle and mortar or spice grinder, keeping some intact. You could even leave them all intact if you like; this will give a chunky texture and pops of flavor. Add the spices to a bowl and mix in the sesame seeds, salt and olive oil.
• Tip the spice mix into the tray(s) with the chickpeas and squash and mix very well, making sure everything is evenly coated. Bake, uncovered, for 20 minutes, then toss and bake for another 15–18 minutes until the chickpeas are slightly crispy and the squash is tender inside and starting to crisp at the edges.
• Meanwhile, roughly chop the pistachios and parsley. Remove the stones from the dates and tear them into large pieces.
• Once the squash is cooked, remove the tray from the oven and scatter over the pistachios and dates, then return to the oven for another 2–3 minutes.
• Drizzle over the tahini and pomegranate molasses, along with some more olive oil, and sprinkle with salt. Add the lemon zest and juice, and scatter over the parsley to finish. Serve.

 Big Veg Energy by Christina Soteriou (Ebury Press, £26), Photography by Joe Woodhouse.

Read more: How To Make This Vegan Bean And Swiss Chard Stew

This article was written by Christina Soteriou on the PBN Website.