This vegan cherry pie is bright, fruity, and pairs beautifully with vegan whipped cream. It’s ideal for weekend baking, sharing with family, or just treating yourself. It’s nostalgic and simple in the best way, with a plant-based twist that doesn’t compromise on texture or flavor. Serve with a few extra cherries on top and let everyone dig in.

Read more: How To Make This Vegan Easter Plait

How to make cherry pie

This vegan cherry pie has a flaky crust and a warm, tangy filling.

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Ingredients

1 batch Vegan Flaky Pastry

• 1 cup + 2 tbsp (250 g) firm vegan butter diced
• 2¼ cups (250 g) all-purpose flour
• ¼ cup (55 g) caster sugar
• 1 tsp salt
• 1–3 tbsp (20–40 ml) cold water

Filling

• 3 cups (685 g) sour cherries in juice
• 1 tbsp (15 ml) lemon juice
• ½ tsp ground cinnamon
• ½ tsp ground ginger
• ⅓ cup (75 g) caster sugar
• 4 tbsp (32 g) cornstarch
• 3 tbsp (45 ml) water

Topping

• 2 tbsp (30 ml) plant-based milk
• 1 tbsp (12–15 g) sugar
• Vegan whipped cream
• Cherries for garnish

Instructions

• Prepare the Vegan Flaky Pastry; divide the pastry into two. Grease and line an 8 to 10–inch (20 to 25–cm) fluted tart tin.
• Roll out half of the pastry until it is about ⅛ inch (3 mm) thick. Carefully roll the pastry onto a rolling pin to transport it onto your tin. Unroll the pastry over the pastry tin and lightly ease the edges into the bottom corners of the tin, ensuring there are no pockets of air under the pastry or in the flutes. Using a small sharp knife, trim the excess pastry from the edges of the shell. Chill the pastry in the freezer for about 30 minutes, or until it is firm; this will help prevent shrinkage.
• To make the filling, place your cherries and juice, lemon juice, cinnamon, ginger and sugar in a small saucepan and heat to a gentle simmer. In a small bowl, mix the cornstarch and water to create a slurry, then add it to your heating cherries. Cook this mixture for approximately 2 minutes. We are looking for the mixture to begin to thicken; however, we do not want to thicken the liquids too much, as this will happen in the oven. Cool the mixture to room temperature.
• Preheat your oven to 355°F (180°C). Roll out the remaining pastry into a rectangle. Cut out 20 strips, each ⅓ inch (1 cm) wide, ensuring they are the length of your tart tin.
• Lay the pastry strips in a lattice over the cherry filling. Begin by laying 10 strips going in one direction, then weave the other 10 in and out, leaving the loose ends of the strips hanging over the edge of the tin. Run a knife around the outskirts of the tin to trim away any excess.
• Brush the top of the tart with some plant-based milk, then sprinkle the sugar over the pastry. Bake in the oven for 45 to 50 minutes, or until the tart is a rich, golden brown. Serve with cream and cherries.

To make the Vegan Flaky Pastry

• To start, I place my diced butter and the food processor bowl and blades in the freezer until the butter is rock solid.
• To begin the pastry, place the flour, sugar, salt and cold butter in the cold food processor and pulse until it is roughly mixed and has a large crumb-like consistency. Add the cold water and continue to pulse until it is just combined, maintaining large streaks of butter. I normally pulse until the dough has formed into little pebbles the size of lentils.
• Remove the dough from the food processor and transfer to a lightly floured surface. Working quickly, gently press the dough between your fingertips so that it comes together. Now shape it into a rectangle. Wrap it with cling wrap and place in the fridge to rest for 10 minutes.

Roll 1

• Once rested, unwrap the dough and turn it out onto a lightly floured work surface. Dust a rolling pin with flour and roll out the dough into an 8 x 16–inch (20 x 40–cm) rectangle. Fold the short ends into each other so they meet in the middle. Fold the two short ends over again to create a book fold. Give the rectangle of dough a quarter turn, 90 degrees to the left.

Roll 2

• Lightly dust the dough with flour and roll it out again to approximately 8 x 16 inches (20 x 40 cm). Repeat the folding process, ensuring the dough is turned a further 90 degrees to the left once again. Wrap it with cling wrap and let it rest in the fridge for 10 minutes.

Roll 3

• Repeat the previous step. Wrap with cling wrap and rest in the fridge for 10 minutes.
• Now the dough is ready to be rolled out in whatever way you wish.

Reprinted with permission from Cakeboi Goes Vegan by Reece Hignell. Page Street Publishing Co. 2024. Photo credit: Zoe Lonergan.

Read more: Vegan Apple And Blackberry Tart

This article was written by Reece Hignell on the PBN Website.

The marzipan filling steals the show. You blend marzipan, aquafaba, and lemon juice into a smooth paste, and toasted almonds add a lovely crunch. After rolling up the dough, you braid it into a beautiful plait and bake it until golden brown.

Once baked, you finish the plant-based plait with a marmalade glaze, giving it a sweet, glossy shine. This vegan Easter plait serves up to 10, making it ideal for sharing with family and friends. Whether for breakfast or dessert, it’s a great addition to your Easter celebrations. Easy to make and impressive to serve, this treat will definitely be a crowd-pleaser.

Read more: Vegan Raspberry And White Chocolate Muffins

Vegan Easter plait

This vegan Easter plait with marzipan is a fluffy and sweet vegan twist on the traditional Easter recipe. It has a tasty marzipan filling and crunchy shell.

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Duration2 hours hrs 5 minutes mins

Cook Time35 minutes mins

Prep Time1 hour hr 30 minutes mins

Servings10

Ingredients

For the dough:

• 2 teaspoon dried active yeast
• 250 ml lukewarm soy milk
• 75 g melted butter
• 75 g raw organic sugar
• 3 tablespoon aquafaba frothed chickpea water
• ½ teaspoon salt
• 500 g plain flour

For the marzipan filling:

• 300 g marzipan
• 100 g chopped almonds or almond flakes
• 5 tablespoon aquafaba
• Juice of 1 lemon

For the coating:

• 1 tablespoon marmalade apricot orange or mandarin (optional)
• 1 tablespoon water

Instructions

• Add the yeast to a large bowl alongside the sugar and about 3-4 tablespoon of the lukewarm soy milk, gently stir and set aside for about 10 minutes.
• In the meantime melt the butter and combine it with the remainder of the soy milk, 3 tablespoon of aquafaba and salt, then pour in the yeast mixture before gradually adding the flour.
• Combine the dough with a spatula or wooden spoon and continue to knead the dough by hand on a floured surface once it becomes to dense to mix in the bowl.
• After about 5 minutes of kneading, place the dough in a greased bowl, cover with a cloth and leave it to rise in a warm location for about an hour. Within this time the dough should double in size.
• Whilst the dough is proving you can prepare the filling: Start by breaking up the marzipan into small chunks and adding it to a bowl. Pour in the aquafaba and lemon juice and use a whisk or fork to blend until the marzipan has broken down and you have a smooth paste.
• Toast the almonds in a pan without oil until golden and set aside.
• After the hour has elapsed roll out the dough into a rectangular of about 2cm thickness. Spread most of the marzipan mass onto the top, leaving about 3 tablespoon for later. Sprinkle the toasted almonds over the top.
• Start on the longer edge of the rectangular and gently roll up the dough, finishing with the edge on the bottom size. Place the roll on a non-stick baking sheet.
• Using a knife, cut the roll along the long middle, leaving about 3 cm uncut at the top.
• Plait the 2 ends making sure the cut layers remain on the top. Once you get to the end, gently press the dough ends together to finish off the plait.
• Place the plait in the oven for about 25 minutes, check on the plait and brush it with the remaining marzipan mixture. Sprinkle more almond flakes across the top (optional) and place it back in the fridge for another 5-10 minutes.
• Remove the plait from the oven. In a small har mix the marmalade with a little bit of water and brush it across the plait. Let it cool down almost entirely before attempting to cut the plait.

This recipe was republished with permission from Romy London. You can view the original recipe here.

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

This article was written by Romina Callwitz on the PBN Website.

The British supermarket chain and American-style restaurant produce an entire range of frozen, co-branded meals. The Iceland x TGI Fridays line now includes these two latest plant-based additions and is available at most Iceland and Food Warehouse stores nationwide.

The “melt-in-the-middle” cheeseburger combines a thick, beef-style patty with a layer of plant-based cheese in the middle. Meanwhile, the popular “No Chick Sesame Strips” feature a Tennessee-style glaze and are back in stock. Both are produced by the No Meat Company and both are certified vegan, with the newer burgers bearing a Vegetarian Society logo.

In mid-March, plant-based blogger @vegan_junk_food_uk shared a photo of the cheeseburgers on Instagram and reported a price of £3 per 240g two-pack. More recently, fellow blogger @_sunflowerseeed shared a picture of the updated No Chick Sesame Strips. According to Iceland, these RRP at £5 per 480g box, which includes glaze and sesame seeds.

Plant Based News reached out to Iceland and TGI Fridays for more information.

Read more: How To Eat Vegan At TGI Fridays: Every Plant-Based Option

Vegan junk food and ‘clean’ eating

The new Iceland x TGI Fridays fakeaway products are notable in that they prioritize rich-tasting comfort foods like cheeseburgers and chicken strips. While vegan “junk food” dominated new product launches for years, the last 12 months have seen an increasing number of brands lean into the clean eating trend amid pushback against “processed foods.”

The first three months of 2025 alone have seen new mycelium, tempeh, and tofu products, with brands like Squeaky Bean citing demand for “natural ingredients.” Regardless of type, studies indicate that plant-based meat is significantly healthier than animal products. It’s also more sustainable, with an 89 percent smaller impact on the environment than traditional meat.

Read more: Plant-Based Meat Market ‘To More Than Double In Value’ By 2030

This article was written by Liam Pritchett on the PBN Website.

Food & Wine named pistachio the flavor to watch this year, highlighting its subtle sweetness, soft green color, and versatility across savory and sweet recipes. Meanwhile, California pistachio production is booming, with the Guardian reporting strong demand and record crops as pistachios find their way into more kitchens than ever.

For plant-based eaters, this trend is easy to love. Pistachios are naturally vegan, rich in protein, and packed with healthy fats. They blend seamlessly into creamy sauces, pestos, desserts, and snacks, all without any dairy. The flavor is mellow yet distinct, making it perfect for layering into both simple and elevated vegan dishes.

Whether you’re looking for a quick snack, a dinner twist, or a dairy-free dessert that still feels indulgent, pistachios have you covered.

Here are 10 vegan recipes that show that pistachio is the tending flavor of 2025 — from pistachio pesto minestrone to chocolate cheesecake and homemade pistachio milk.

Read more: 10 Vegan Spring Recipes

Spiced roasted squash with pomegranate molasses & pistachios

This spiced roasted squash with pomegranate molasses and pistachios is a tasty vegan dinner. Pistachios blend well with sweet or savory dishes, and this recipe by Christina Soteriou combines sweet, tangy, and warm roasted flavors in this Middle Eastern-style tray bake. Chickpeas, spices, tahini, dates, and lemon complement the butternut for a flavorful dish.

Find the recipe here.

Pistachio and chocolate cheesecake

Natlicious Food’s pistachio and chocolate vegan cheesecake doesn’t have to be eaten at Christmas. It’s a dairy-free fridge dessert made with vegan chocolate, digestive biscuits, pistachio spread, vegan cream cheese, and dark chocolate shavings.

Find the recipe here.

Nutty pistachio fettuccine

BOSH’s nutty pistachio fettucine is a great comfort food choice. It uses a homemade pistachio pesto with green olives, artichokes, olive oil, and lemon. It’s a simple yet flavorful recipe. To finish the dish, add chopped pistachios and fresh basil leaves and enjoy.

Find the recipe here.

Pistachio energy balls

For a tasty, high-energy snack, try Natlicious Food’s pistachio energy balls. They’re great for after a workout. All you need to make them is some cashews, almonds, dates, cocoa powder, and pistachio paste.

Find the recipe here.

Halloumi and pistachio salad

This vegan halloumi and pistachio salad by BOSH! is nutrient-dense and tasty. Using tofu for the halloumi with quinoa, nutritional yeast, pomegranate seeds, and more, this salad is fresh and filling. Mint, spring onion, lemon, and cucumber add to the refreshing quality of this high-protein salad.

Find the recipe here.

Read more: 5 Vegan Cabbage Recipes

Vegan pear and pistachio pizza

Nuts & Twigs’ vegan pear and pistachio pizza is a must-try. The pizzas use vegan pistachio pesto, caramelized onions, mozzarella, pear slices, arugula, and balsamic glaze for a tangy, sweet, and savory pizza.

Find the recipe here.

Green minestrone with pistachio pesto

Make BOSH!’s green minestrone with pistachio pesto for the perfect spring dish. It’s warm, comforting, and uses seasonal vegetables. Use orzo, frozen peas, green beans, mangetout, lemon, and vegan parmesan to help the vegan pesto shine.

Find the recipe here.

Matcha, pistachio & cardamon babka

Natalie Penny’s matcha, pistachio, and cardamon babka are vibrant, nutty, and sweet. It’s a sweet bread filled with pistachio, matcha, and cardamon sugar butter and finished with a glaze and sugar pearls. Give it a try if you love intense flavors.

Find the recipe here.

Vegan pistachio ice cream

A vegan pistachio ice cream should always be on your list of pistachio recipes. This version with coconut milk and soaked pistachios by Addicted to Dates is perfect for warm days. The ice cream contains almond, vanilla extract, and maple syrup for sweetness and flavor. Finish with some pistachios and dark chocolate.

Find the recipe here.

Pistachio milk

Finally, end off with some pistachio milk by Remy Morimoto Park. It’s a great plant milk that’s creamy and slightly green. It’s easy to make and requires vanilla, shelled pistachios, salt, water, and sweetener. Try it in your coffee or with cereal.

Find the recipe here.

Read more: 11 Brain-Boosting Vegan Recipes

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

The real treat? They come served with Biscoff. If you didn’t know, Biscoff is accidentally vegan and adds a rich, caramel-like flavor that works perfectly with the apple and cinnamon. Warm it up and drizzle it over the nuggets or serve it on the side for dipping.

Top it all off with a quick vanilla icing drizzle and a scoop of your favorite plant-based ice cream. These nuggets make a fun dessert or weekend treat. They’re warm, crunchy, and packed with cozy flavors. You can even make them gluten-free if needed.

Read more: Vegan Rice Cake Chocolate Bars

Apple pie nuggets

This recipe uses pink lady apples with festive spices like cinnamon, nutmeg, and all spice cooked into a tasty batter and drizzled with icing.

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Ingredients

APPLE MIX:

• 3 pink lady apples
• ½ tsp cinnamon
• ½ tsp coconut sugar

WET MIX:

• 2 tbsp vegetable oil
• 2 cups of plant mylk
• ½ tsp vanilla extract

DRY MIX:

• 2 & ¾ cups plain flour
• ¼ cup raw sugar
• ½ tsp cinnamon
• ¼ tsp nutmeg
• ⅛ tsp allspice mix
• ½ tsp salt
• ½ tsp baking powder
• Oil for frying

DRIZZLE:

• ½ tsp icing sugar
• ½ tsp plant mylk
• ⅛ tsp vanilla extract

FOR SERVING:

• 3 tbsp biscoff
• Vegan ice-cream of choice

Instructions

• In a bowl combine the wet mix, dry mix and apple mix and — you guessed it — mix all together to make a thick batter.
• To cook, pour the oil into a very deep, wide saucepan and heat. The oil should come no higher than halfway up the sides.
• Roll the batter into balls/your desired nugget shape and deep fry for 3–4 minutes. (Ideal frying temp is 120–150°C / 250- 350°F).
• Keep the apple of my eye/your eye on the apples. While frying, quickly mix your drizzle ingredients together. Warm your Biscoff (pan or microwave).
• Remove your nuggets, draining any excess oil and put on a plate to serve.
• Drizzle on your drizzle, dust with icing sugar.
• Dust with icing sugar. Serve the Biscoff on top or to the side.
• Add a dollop of ice-cream.

*For a gluten free option replace plain flour with gluten free sorghum flour.

This recipe was republished with permission from This Cookbook is a Huge Missed Steak by Mark Filippelli. Out in the US on April 8th.

Read more: Protein-Packed Creamy Peanut Butter Mousse

This article was written by Editorial Team on the PBN Website.

The homemade elements make it special. The pesto blends fresh basil, walnuts, arugula, and lemon for a bold, nutty base. The vegan ricotta is made from silken tofu and gets its flavor from basil, garlic, and a splash of lemon juice. Both are easy to prepare and add a ton of depth to the dish.

This pizza balances sweet, savory, and tangy flavors in every bite. Serve it to friends or enjoy it by yourself. If you’re looking for a new way to enjoy seasonal fruit or just want a change from standard toppings, this one’s worth trying. It’s simple, elegant, and 100 percent plant-based.

Read more: High Protein Lasagna Roll Ups

Pesto plum pizza with balsamic arugula

Try this pesto plum pizza with balsamic arugula. It uses homemade walnut pesto and soy ricotta to complete the recipe, making it savory, sweet, and herby.

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Ingredients

For the Pizza

• 1 store-bought 9-inch pizza crust
• ⅓ cup Basil-Walnut Pesto
• ⅓ cup Basil Soy Ricotta
• ⅓ cup arugula tough stems discarded
• 1 medium plum cut into ¼-inch wedges
• 1 tablespoon agave balsamic vinaigrette

For the Basil Soy Ricotta (GF)

• 1 14- to 16-ounce package firm silken tofu (such as Island Spring’s Silken Firm Tofu), water completely drained
• 1 teaspoon dried basil
• ½ teaspoon chopped garlic
• 1 teaspoon sea salt
• 1 teaspoon freshly ground pepper
• ¼ cup olive oil
• 2 teaspoons evaporated cane juice
• 2½ tablespoons freshly squeezed lemon juice from 1 medium lemon
• 2 tablespoons chopped fresh basil leaves about 5 large

For the Basil-Walnut Pesto

• 1½ ounces fresh basil leaves and stems roughly chopped (about 1 cup)
• ¼ cup olive oil
• 1 teaspoon freshly squeezed lemon juice
• ½ teaspoon chopped garlic
• ½ cup loosely packed baby arugula tough stems discarded
• ¼ teaspoon sea salt
• ¼ teaspoon freshly ground pepper
• 2 tablespoons walnut pieces

Instructions

For the Pizza

• Preheat the oven to 450 degrees F.
• Prebake the pizza crust on a pizza stone until it’s firm and easy to move from the oven but is not browned, about 5 to 7 minutes (or estimate from package instructions).
• Remove the crust from the oven, spread the pesto evenly over the top, then add the ricotta in evenly spaced dollops.
• Return the pizza to the oven and bake for another 10 minutes, until the edges are golden brown.
• In a small bowl, toss the arugula and plum slices with the vinaigrette.
• Remove the pizza from the oven, scatter the dressed plum salad over it, slice, and serve immediately.

For the Basil Soy Ricotta

• Put the tofu, dried basil, garlic, salt, pepper, oil, cane juice, and lemon juice (or more lemon juice to taste) in a blender or the bowl of a food processor.
• Blend in short bursts until the mixture is smooth, about 3 to 5 minutes.
• Add the fresh basil and continue blending until it’s thoroughly incorporated and the mixture is creamy, about 15 to 20 seconds.
• It will keep in the refrigerator for 7 to 10 days.

For the Basil-Walnut Pesto

• Put all the ingredients in a blender or the bowl of a food processor.
• Puree until smooth, about 15 seconds.

Reprinted with permission from Makini’s Vegan Kitchen by Makini Howell. Sasquatch Books. 2023.

Read more: This Naked Niçoise Salad Is Completely Vegan

This article was written by Makini Howell on the PBN Website.

People have been eating cabbage for thousands of years. It’s popular in cuisines all over the world, from Eastern European stews to Asian stir-fries and fermented foods like kimchi and sauerkraut. In vegan cooking, cabbage plays well in both cooked and raw dishes. You can braise it until tender, char it for a smoky flavor, grill it in thick slabs, steam it for a softer bite, or even boil it for soups and stuffed rolls.

It’s an easy vegetable to work with, and it keeps well in the fridge — great for weekly meal planning. Whether you’re cooking red, green, savoy, or hispi cabbage, it offers something different every time.

Let’s dive into these five vegan cabbage recipes and get inspired to cook with this humble, hearty veg.

Read more: 11 Brain-Boosting Vegan Recipes

Red cabbage with apple

The first recipe on this list is this braised red cabbage with apple. It’s perfect for Thanksgiving, but that shouldn’t stop you from making it whenever you feel like it. Slow-cooked cabbage is paired with apple, red onion, and cinnamon for a sweet and savory flavor. Add sweet potato mash, vegan sausages, and greens to complete the meal.

Find the recipe here.

Cabbage and walnut lasagna

Romy London’s cabbage and walnut lasagna is a great way to use the veg in a comforting classic. Savoy cabbage is part of the layers, along with the lentil tomato sauce, pasta sheets, and vegan mozzarella. Top with basil and vegan Parmesan, and enjoy.

Find the recipe here.

Charred cabbage in spiced tomatoes with tahini

Nisha Vora’s buttery charred cabbage in spiced tomatoes with tahini is caramelized, tangy goodness. Char cabbage on a skillet and make your tahini sauce with lemon and maple syrup. Add the tomato to your pan and cook the sauce while adding the cabbage wedges to the pan. This makes the dish flavorful, smoky, tangy, and creamy all in one.

Find the recipe here.

Seared balsamic cabbage on harissa butter beans

This seared balsamic cabbage on harissa butter beans is another Romy London recipe, and it’s ready in 30 minutes. The cabbage is smoky and tangy and the butter beans are spicy and tomatoey. Add some panko breadcrumbs for crunch, and finish with coconut yogurt and herbs for a flavorful weeknight dish.

Find the recipe here.

Baked hispi cabbage in smokey tomatoes & tahini

The last recipe on this list is Rebel Recipe’s hispi cabbage in smokey tomatoes and tahini. You bake this dish and add cabbage to a smokey tomato sauce. Once done, add a tasty tahini dressing and finish with some herbs.

Find the recipe here.

Read more: 3 Vegan Pasta Bake Ideas

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

The carbonara sauce comes together with soaked cashews, almond milk, lemon juice, and nutritional yeast. It’s creamy, rich, and full of flavor — no eggs or dairy needed. Then there’s the mushroom pancetta. You dice king brown mushrooms, coat them in a smoky, sweet glaze, and roast them until golden. They add texture and depth to the dish.

The best part is the vegan egg yolk. It’s made with sweet potato, vegan butter, and a few science-y steps like reverse spherification. It looks like a real yolk and adds a rich pop to the final plate.

To bring it all together, toss the cooked pasta with the sauce and pancetta, plate it up, and drop the vegan yolk right in the center. Finish with some fresh herbs and vegan parmesan. It’s a full experience — hands-on, creative, and packed with flavor. Make it when you want to cook something different and impress someone at dinner.

Read more: Silky Butter Beans With Roasted Corn And Hazelnuts

Charcoal spaghetti carbonara with vegan egg yolk

This vegan carbonara recipe combines easier to more technical elements that make one delicious pasta dish. Give it a try when you have the time to get creative and experiment.

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Ingredients

Vegan Egg Yolk

For the puree

• 1 sweet potato medium/ large
• 2 tbsp vegan butter such as Nuttelex melted
• 1 tsp chia seeds
• ½ tsp turmeric powder
• ⅔ cup of water
• ⅙ tsp of black Himalayan salt
• ¼ tsp sea salt

For the water bath

• 1 liter distilled or bottled water
• 1 & ⅔ tsp sodium alginate

To blend with the puree

• ¾ tsp calcium lactate
• 1/16 tsp xanthan gum
• 200 g purée

Tagliatelle Classic Pasta

Classic vegan pasta recipe

• 5 & ½ cups fine semolina flour
• 1 & ½ cups of lukewarm water
• 3 pinches of salt
• 1 tsp olive oil

Smoked Mushroom Pancetta

Pancetta Glaze

• ¼ cup salt
• 2 tbsp black pepper
• 2 tbsp cumin
• 2 tbsp ground coriander
• 2 tbsp smoked paprika
• 2 tbsp nutritional yeast
• 2 cups golden syrup
• ¾ cup liquid smoke
• ¼ cup apple cider vinegar

Mushroom

• ½ kilo / 1.1lb king brown mushrooms

Carbonara Sauce

• 1 cup cashews soaked in water overnight
• 1 & ½ cups olive oil
• 1 cup almond mylk
• 2 & ½ tsp lemon juice
• 1 & ¾ tsp paprika
• 1 tsp salt
• 2 tbsp nutritional yeast

Bringing it all together

• 2 & ½ cups charcoal tagliatelle *For a GF option, use a gluten free tagliatelle. We make our gluten free pastas from chickpea flour.
• ¼ cup smoked mushroom pancetta
• ½ cup carbonara sauce
• ½ cup water
• 2 vegan egg yolks see above
• Leaves for garnish
• Salt to taste
• Plant-based parmesan

Instructions

Vegan Egg Yolk

Make the puree

• To make the purée, wrap sweet potato in foil and roast in the oven at 200°C / 390°F for 50–70 minutes or until it’s soft. Unwrap potato and peel skin, add all ingredients to your blender and blend until smooth. You now have your purée, made with purée talent.

Get ready

• Blend your water and sodium alginate on low for 1 minute, pour into a flat bottom container and leave overnight (this is your water bath). When you are ready to get your sphere on and have your purée ready, take your container out of the fridge and allow it to come to room temperature.
• In the meantime, add your purée, calcium lactate and xanthan gum into the blender and blend for 1 minute. Let both the puree/liquid and alginate bath stand, allowing time for any trapped air bubbles to rise to the surface and pop. Trapped air bubbles will prevent the spheres from sinking in the spherification bath, which can cause an uneven skin to form.

Reverse spherification

• Get a round tablespoon or measuring spoon, fill it with your blended purée mix and slowly add it to your water bath. At this time you add as many as you need but make sure they are not touching. Allow them 3–5 minutes to chill in the bath to set. Once set you can keep them in a separate fresh water bowl and they are ready to explode.

Tagliatelle Classic Pasta

• In a bowl or on a wooden board, mix together the flour, the salt, the oil, the color (if you are adding some) and the water. Add the water a little at a time while kneading the pasta, until all the flour comes together in a smooth dough. Some doughs will need more wetness than others to come together. If you are finding it is not quite coming together, slowly add additional lukewarm water, but be careful to not over-do it. Knead for at least 10 minutes, then cover in film and set aside to rest for at least 30 minutes (up to an hour).
• Use a pasta machine or a rolling pin (or a wine bottle) to roll the dough, then cut it into your favorite shape. For those of you rolling with a pin, split your dough into two balls, speaking of which do you know where pasta goes to dance? The meat ball (or for the purpose of this book the eggplant ball). Place one of the dough balls on a floured surface and roll it out until it is thin.
• Dust again with flour to stop it from sticking and loosely roll it up like a roll up. With a ruler or eye test, measure about 8mm (the official width of tagliatelle), and with your best knife cut it into strips. With super clean fingers, unroll them and separate them into bunches (bunch size should be one plate full).
• When you are ready to cook the fresh pasta, drop into plenty of generously salted boiling water for 1 to 2 minutes (the salted water should basically taste like the sea before you put the pasta in)

Smoked Mushroom Pancetta

• To make your glaze, throw all your dry ingredients in a blender and blitz on high. Slowly add your liquids as you go until nice and smooth. Dice your mushrooms into 1cm squares, give a generous coat of the glaze and oven roast on high until golden brown. And it’s as easy as that, just pop in the oven for about 25 minutes at 200°C / 390°F.

Carbonara Sauce

• Soak your cashews. The next day, strain away all the liquid and place the soaked nuts in a big mixing bowl with your mylk, lemon juice, paprika, salt & yeast. Slowly add the nuts into the blender until nice and smooth, slowly adding the olive oil as you go. Season to taste. Store in your fridge for up to 7 days.

Bringing It All Together

• ! If you have made fresh pasta you will only need to cook it in salted boiling water for two minutes. If you are using packet pasta, check the recommended cooking time. Bring salted water to boil (salted water should taste like the beach) and add your pasta.
• In a separate pan on medium heat add half a cup of water, half a cup of carbonara sauce, a quarter cup of your mushroom pancetta and bring to a heat. Drain your pasta, transfer it to the pan with the sauce, add a generous amount of salt and toss it together in the pan until it bands together (about a minute).
• Now you are ready to plate up, transfer to your favorite pasta bowls, cover in plant-parmesan, add your favorite leaves (basil or similar). Now for the final and most eggciting part, add your egg yolk to the center of your pasta (egg marks the spot) and serve immediately.

This recipe was republished with permission from This Cookbook is a Huge Missed Steak by Mark Filippelli. Out in the US on April 8th.

Read more: Quick And Easy Roasted Aubergine And Broccoli Lentil Curry

This article was written by Editorial Team on the PBN Website.

They’re great for sharing at parties, serving as a starter, or enjoying as a quick dinner. You can bake or pan-fry them, depending on your mood. The sticky sauce made from soy sauce, maple syrup, ginger, and sesame seeds adds bold flavor without much effort.

The recipe is fully vegan and easy to follow. You’ll use simple pantry ingredients like flour, plant-based milk, and panko breadcrumbs. Garnish with spring onions and extra sesame seeds, and you’ve got a crowd-pleaser. They’re best served hot, but you can store leftovers in the fridge for a day or two and reheat them later. These wings are a great plant-based comfort food that’s easy and seriously delicious.

Read more: Leek, Cavolo Nero, And Sweet Potato Tart

Sticky cauliflower wings

These vegan sticky cauliflower wings are a great way to utilize lots of cauliflower. The crispy, sticky wings can be eaten alone or with sides.

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Duration50 minutes mins

Cook Time20 minutes mins

Prep Time30 minutes mins

Servings2

Ingredients

• 1 cauliflower
• 90 g plain flour
• 120 ml plant-based milk
• ¼ tsp garlic powder
• ½ tsp salt
• ¼ tsp freshly ground black pepper
• Panko breadcrumbs to coat
• Spring onions sliced, to garnish

For the sticky sauce

• 4 tbsp dark soy sauce
• 160 ml maple syrup
• 1 tsp cornflour
• 1 tsp sesame seeds plus extra to serve
• Pinch of ground ginger

Instructions

• Preheat the oven to 200°C (180°C fan/350°F/Gas 4).

Prepare the wings

• Separate the leaves from the cauliflower and save to use in another recipe. Separate out the cauliflower florets, breaking them off into “wing”-like shapes.

Mix the batter

• In a large bowl, mix together the flour, milk, garlic powder, salt and black pepper and stir to form a smooth batter.

Coat and bake

• Scatter the panko breadcrumbs into a shallow bowl. Dip the cauliflower pieces into the batter, then toss in the breadcrumbs to coat. Transfer to a baking tray and bake for 20–30 minutes, depending on desired crunchiness.

Prepare the sticky sauce

• Meanwhile, make the sauce. In a saucepan over a low heat, combine the soy sauce, maple syrup, cornflour, sesame seeds and ginger with 120ml (1⁄2 cup) water. Stir and cook for about 10 minutes until thickened.
• Coat the wings When the baked cauliflower wings are ready, pour over the sauce and toss to coat evenly.

Garnish and serve

• Garnish with spring onions and sesame seeds and serve.

Storage

• Best served fresh, but can be stored in the refrigerator for 1–2 days.
• Reheat before serving.

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

Read more: Tandoori Tofu Traybake With Cucumber Raita

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

The spices — cumin, sage, coriander, and fennel — bring warmth and depth to the tart. These spices are not only flavorful but also offer health benefits, such as improving digestion and reducing inflammation. The garlic adds a rich, aromatic element, while the pea shoots garnish adds freshness and color.

This vegan tart is great for a light lunch, served on its own or with a side salad. It’s also a wonderful option for gatherings or as part of a brunch spread. The best part is that it’s easy to prepare, and with its mix of vegetables and spices, it offers a healthy, comforting meal. Plus, it’s perfect for meal prep.

Read more: Creamy Vegan Roasted Butternut Squash And Spinach Dhal

Leek cavolo nero and sweet potato tart

Give this sweet potato tart a try, it's great for a light lunch and is easy to make, plus it makes a pretty centerpiece when hosting a small gathering. Additionally at can be served as a starter for about eight people.

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Duration55 minutes mins

Cook Time25 minutes mins

Prep Time30 minutes mins

Servings6

Ingredients

• 2 large leeks
• 2 medium sweet potatoes
• 150 g cavolo nero around four stalks
• 3 cloves garlic
• 1 sheet shortcrust pastry homemade or shop bought, no judgement here!
• Pea shoots to garnish

Spices

• 1 tsp cumin
• 1 tsp sage
• ½ tsp ground coriander
• ½ tsp fennel seeds
• Large pinch salt & pepper

Instructions

• Preheat the oven to 180ºC
• Chop the sweet potato into roughly 4cm cubes, drizzle in olive oil then roast at 180°C for 20 minutes
• While the sweet potato is baking, finely chop the leek (as you would an onion) and gently fry in a drizzle of olive oil
• Once the leeks have softened add 3 minced cloves or garlic and fry for a further 1 minute
• Add the sage, cumin, coriander, fennel, salt and pepper to the pan
• Chop the Cavolo Nero then add to the pan and gently heat for a further 5 minutes
• If using ready rolled pastry, add to a large tart dish with a removable base and prod the base with a fork 3-4 times to prevent the dreaded soggy bottom
• Place a sheet of baking parchment with baking beads (or dry rice will do) on top of the tart then pop the tart in the oven for a blind bake for 15 minutes
• Take out of the oven, remove the baking beads and parchment and add the leek, sweet potato and Cavolo Nero into the tart case then bake for a further 5 minutes
• Take out of the oven and garnish with fresh pea shoots.

 I also topped the tart with harissa, however this is completely optional.

This recipe is republished with permission from British Leeks. You can find the original recipe here.

Read more: Tandoori Tofu Traybake With Cucumber Raita

This article was written by Editorial Team on the PBN Website.

The dish uses hearts of palm in place of the traditional salt fish, making it a vegan twist on the classic. The hearts of palm have a similar texture to fish, giving the dish that “seafood” feel without any animal products. Kale adds a nutritious boost to the dish, while ripe plantains bring a sweet contrast when fried to perfection.

This meal takes a bit of time to prepare, especially with the resting time for the dumplings, but it’s worth it for the depth of flavor. The dumplings, fried to a crispy golden brown, pair wonderfully with the garlicky greens and ackee. Whether you’re making it for a special occasion or simply want to enjoy a comforting breakfast on the weekend, this dish is sure to impress.

This recipe is from Denai Moore’s Plentiful, offering a vegan twist on a traditional Jamaican breakfast.

Read more: Need A Protein-Packed Vegan Breakfast? Try This Scrambled Tofu Burrito

The ultimate Jamaican breakfast

This ultimate Jamaican breakfast is perfect for lazy weekends when you have time to prepare the dumplings and other elements of the dish.

5 from 1 vote

Cook Time20 minutes mins

Prep Time1 hour hr 20 minutes mins

Servings4

Ingredients

FOR THE DUMPLINGS

• 400 g self-raising flour or 4 cups all-purpose flour plus 3½ teaspoons baking powder
• 1 tablespoons light brown soft sugar
• 1 teaspoon salt
• 1 tablespoon vegan block butter
• 200 ml water
• Vegetable oil for frying

FOR THE ACKEE AND ‘SALT FISH’

• 2–3 tablespoons olive oil
• 1 red onion diced
• 1 tomato diced
• 1 Scotch bonnet deseeded and chopped
• 1 spring onion scallion, chopped
• 2 garlic cloves chopped
• 350 g kale
• Splash of water
• 4 sprigs of thyme leaves chopped
• 210 g hearts of palm roughly chopped
• 1 tablespoon vegan fish sauce
• Splash of water
• 500 g tin of ackee rinsed and drained
• Salt and freshly ground black pepper
• Your favourite hot sauce to serve

FOR THE GARLICKY GREENS

• 1 tablespoon vegan block butter
• 4 garlic cloves finely chopped
• 350 g spinach

FOR THE FRIED PLANTAINS

• 2 ripe plantains peeled and sliced diagonally into 8 pieces
• Olive or vegetable oil for frying

Instructions

• First make the dumplings. Put the flour, sugar and salt (and baking powder if using all-purpose flour) into a bowl with the butter. Using your fingertips, rub the butter into the dry ingredients. Add the water to bring it together, then knead in the bowl until you have a smooth dough. Cover with cling film (plastic wrap) and leave to rest for 1 hour. This will allow the gluten to fully hydrate and give you the fluffiest dumplings. Once rested, separate the dough into eight pieces, then form into balls by rolling in your hands. Set back in the bowl.
• Next prepare the ackee and ‘salt fish’. Heat the olive oil in a frying pan (skillet) over a medium heat. Sweat the onion for 2–3 minutes with a pinch of salt until softened, then add the tomato, Scotch bonnet, spring onion, garlic and thyme. Fry for a few more minutes until wonderfully fragrant. Now add the heart of palm and season with the vegan fish sauce. Fry for another minute. Add a splash of water to the pan to deglaze and then reduce the heat to a simmer. Add the ackee, cover with a lid and steam for 5 minutes.
• For the plantains, in a separate frying pan, heat enough oil to coat over a medium heat and fry the plantain slices for 3–4 minutes until golden, flipping to cook each side.
• Now make the garlicky greens. Heat the butter in a frying pan and once melted fry the garlic until fragrant. Add the kale and a splash of water. Season with salt and pepper, cover and steam for 2 minutes. Next add the spinach, put the lid back on and cook until just wilted. Check for seasoning.
• Heat 2.5 cm (1 inch) of oil in a deep-sided heavy-bottomed frying pan over a medium heat. Test the temperature by using a wooden spoon – if lots of bubbles appear around it immediately, it’s ready to go. Fry the dumplings for 3–4 minutes – be careful, if they are browning too quickly, the temperature of the oil is too high.
• Put a couple of fried dumplings, some plantains and garlicky greens on each plate. Finally, add the ackee and ‘salt fish’ in the middle. Serve with your favourite hot sauce and enjoy!

This recipe was republished with permission from Plentiful by Denai Moore (Hardie Grant, £24), Photography © Yuki Sugiura

Read more: How To Make Vegan Shakshuka

This article was written by Editorial Team on the PBN Website.

With markets full of seasonal vegetables, now is the time to embrace fresh flavors and simple, nourishing meals. Crisp salads, herb-packed mains, and bright, tangy desserts make the most of spring’s natural variety. These recipes work for any occasion, from quick lunches to weekend gatherings. Here are 10 vegan spring recipes to try.

Read more: Asparagus Is In Season Right Now – 7 Vegan Recipes To Try

Asparagus pasta

This recipe by Natlicious Food uses asparagus and vegan cheese to make an easy, comforting, and fresh pasta. Nutritional yeast, lemon, and vegan pesto make the dish bright and cheesy, while pepper, garlic, and chili top it off for a great variety of flavors.

Find the recipe here.

Quinoa and cherry salad

Makini Howell’s quinoa-millet and cherry salad is perfect for spring and full of protein. Sweet cherries work well with red onion, lime, and jalapeño. The salad is topped with almonds, mint, and cilantro. It’s a naturally gluten-free salad ideal for spring BBQs or picnics.

Find the recipe here.

10-minute creamy beetroot pasta

This effortless beetroot pasta is finished in just 10 minutes. This Natlicious Food recipe is perfect for busy spring days. This simple pasta dish uses blended beetroot and cashews to make a dairy-free creamy sauce. Garlic, nutritional yeast, herbs, and olive oil add flavor and help coat the pasta. Use any pasta you like with this dish, and enjoy the leftovers the next day.

Find the recipe here.

Easy vegan asparagus tart

A vegan asparagus tart is perfect for a spring lunch when hosting friends. The recipe from Natlicious Food only needs eight ingredients and 30 minutes to make. This tart looks as good as it tastes with springtime flavors like dill, lemon, and arugula. The tart also uses vegan cream cheese and ready-rolled puff pastry to add a creaminess and crunch.

Find the recipe here.

Vegan halloumi and pistachio salad

This halloumi and pistachio salad from BOSH! is entirely vegan and uses firm tofu with nutritional yeast to make the halloumi. Quinoa adds more protein, and the salad uses fresh flavors from cherry tomatoes, pistachios, pomegranate seeds, cucumber, mint, and lemon to make a vibrant dish.

Find the recipe here.

Read more: 15 Vegan Picnic Recipes

Vegan lentil salad

Jeanine Donofrio’s vegan lentil salad is a must-try this spring. This lemony lentil salad is perfect for meal prep, and it’s easy to make. Mini cucumbers, watermelon radish, mint, and snap peas make up the veggies in this salad. Green lentils are paired with a green tahini dressing made of parsley, tahini, lemon, tarragon, and other ingredients for extra flavor.

Find the recipe here.

Vegan tortellini soup with lemon peel broth

This tortellini soup with lemon peel broth is just what you need when spring is still a bit chilly. Jeanine Donofrio’s brothy soup is full of lemon and uses spinach, peas, and vegan tortellini of your choice. This simple dish is well-flavored with chili, basil, and homemade lemon peel broth.

Find the recipe here.

Upside-down rhubarb coconut cake

Next is a dessert by Romy London that makes for an excellent spring dessert. This upside-down rhubarb coconut cake is pretty and tasty and takes only 45 minutes to make. After making the coconut and lemon sponge, you’ll decorate the cake with slices of fresh rhubarb and some sugar before finishing off with toasted coconut and whipped coconut cream.

Find the recipe here.

Vegan caramelized veg and feta pie

Try this vegan caramelized veg and feta pie from BOSH! for an attractive lunch centerpiece. This recipe uses silken tofu to make this vegan cheese pie with spinach and leeks. The filling is topped with asparagus, basil, and plant-based burrata to combine all the flavors.

Find the recipe here.

Spring miso ramen bowl

The last dish on this list of vegan spring recipes is this spring miso ramen bowl, which is gluten-free and vegan. It comes from Kris Carr and is an excellentt combination of spring veggies and a traditional ramen base. Mushrooms and tofu add plant protein, while the peas, snap peas, baby greens, and scallions add freshness.

Find the recipe here.

Read more: 10 Vegan Power Bowl Recipes

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

What really makes this dish stand out is the leek and cauliflower topping. The cauliflower gives the topping a creamy, “cheese” texture when blended with vegan butter, oat milk, and vegan cheese. The leeks bring a mild, sweet onion flavor that pairs beautifully with the cauliflower, adding extra flavor and texture.

This cottage pie is ideal for family meals or gatherings, offering a comforting, filling dish that everyone can enjoy. It’s also a great option for meal prepping or when you need a hearty, plant-based dinner to feed a crowd. With its savory filling and creamy topping, this vegan cottage pie makes a great dish for colder weather, serving as both a warming dinner and a healthy comfort food option.

Read more: Silky Butter Beans With Roasted Corn And Hazelnuts

Meat-free cottage pie with leek and cauliflower topping

Try this gluten-free friendly vegan cottage pie with leek and cauliflower topping, it's comforting, cheesy, and full of tasty veggies.

3.90 from 50 votes

Duration55 minutes mins

Cook Time40 minutes mins

Prep Time15 minutes mins

Servings4

Ingredients

• 1 tsp olive oil
• 2 carrots finely diced
• 1 red onion finely diced
• 1 red pepper finely chopped
• 350 g mushrooms finely chopped
• 3 cloves garlic minced
• 2 tbsp tomato purée + 100ml water
• 1 tsp tamari substitute for soy sauce or vegan Worcestershire sauce
• 1 tsp dried sage
• 1 tsp dried thyme

Leek and cauliflower cheese topping:

• 1 small head cauliflower divided into florets
• 1 leek diced
• 2 tbsp vegan butter
• 200 ml oat/ almond milk
• 100 g vegan grated cheese
• 1 heaped tbsp corn flour

Instructions

• Start by finely chopping all of the base ingredients and adding to a pan with olive oil, fry on a medium heat for around 5 minutes.
• Meanwhile get a pot of water onto boil, add the cauliflower florets and leeks and allow to bubble for around 5 minutes.
• In the main pan, after 5 minutes of frying add the tomato purée and water, dried herbs and tamari and leave to simmer for 5 minutes.
• Drain the water from the cauliflower and leeks, leaving them in the colander, then add the other ingredients to the pot, heat and stir to create the ‘cheese’ sauce, add the cauliflower and leek back in stir through.
• Preheat the oven to 180°C, pour the pan full of vegetables to a baking dish, then pour the cauliflower and leek cheese topping on top, bake in the oven for around 30 minutes.
• Serve with steamed greens and enjoy.

This recipe is republished with permission from British Leeks. You can find the original recipe here.

Read more: 20-Minute Crispy Tofu Stir Fry With Leek And Chili

This article was written by Editorial Team on the PBN Website.

This plant-based salad is perfect for a light lunch or dinner. The coconut vinegar and soy sauce dressing adds a nice tang, and the lime juice gives it a fresh kick. Roasted cashews sprinkle over the top for some added crunch.

The salad takes under 20 minutes to prepare, making it an ideal choice for busy days or when you need something quick. It’s also a great dish for meal prep or when you’re hosting friends. The combination of crispy rice and fresh veggies makes it a fun, tasty option that can be enjoyed at any time.

Read more: Tandoori Tofu Traybake With Cucumber Raita

Crispy rice salad with crunchy green vegetables

Use up leftover rice in this crispy rice salad with crunchy green vegetables and salted cashews. The recipe takes only 16 minutes to make.

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Duration16 minutes mins

Cook Time6 minutes mins

Prep Time10 minutes mins

Servings4

Ingredients

• 3 tablespoons coconut oil
• 150 g cold cooked rice
• 4 stalks cavolo nero lacinato kale, torn
• 2 spring onions scallions, finely chopped
• 350 g 12 oz asparagus, finely sliced on the diagonal
• 60 g roasted and salted cashews
• Salt and freshly ground black pepper

For the dressing

• Glug of olive oil
• 2 tablespoons coconut vinegar or rice vinegar
• 1 tablespoon soy sauce
• 1 tablespoon agave syrup
• Juice of 1 lime

Instructions

• Start by crisping up the rice. Melt the coconut oil in a frying pan (skillet) over a medium heat, then add the rice to the pan.
• Spread it out evenly, pressing it into the oil. Allow to cook undisturbed for 6 minutes, checking the bottom so that it doesn’t burn.
• Remove from the heat and cover with a lid. Leave to sit for 5 minutes (this will help with removing the rice).
• Whisk together the dressing ingredients in a large bowl, then add the cavolo nero.
• Massage with your hands to soften it a little and then add the spring onions and asparagus.
• Crumble the rice into the bowl and toss to coat.
• Taste and adjust the seasoning.
• Finally, add the cashews and serve.

This recipe was republished with permission from Plentiful by Denai Moore (Hardie Grant, £24), Photography © Yuki Sugiura

Read more: This Beluga Lentil Salad Is A Protein-Packed Vegan Lunch

This article was written by Editorial Team on the PBN Website.

The pasta cooks quickly in boiling water with a little salt, while the sauce comes together in a skillet. Garlic and corn are sautéed in olive oil, creating a fragrant base. Then, miso, nutritional yeast, and black pepper are added to make a creamy, savory sauce. If you like a thinner sauce, you can always add a bit more pasta water.

Once the sauce is ready, toss the cooked pasta in the skillet, making sure it’s coated well. You can finish the dish with red chili flakes for a little heat and fresh parsley for color. For an extra special touch, top it with walnut parmesan.

This miso creamy corn pasta is simple, quick, and full of flavor. It’s perfect for a vegan weeknight dinner or when you want something comforting without being too heavy.

Read more: How to Make Vegan Cypriot Souvlaki

Miso creamy corn pasta

Try this fusion pasta dish with corn and miso for a comforting dinner.

No ratings yet

Servings4

Ingredients

• 2 tablespoons kosher salt
• 8 ounces linguine
• 3 tablespoons extra-virgin olive oil plus more for drizzling
• 3 garlic cloves minced
• 1 cup corn kernels fresh or frozen
• Sea salt
• 2 teaspoons mellow white miso
• 2 tablespoons nutritional yeast
• ½ teaspoon freshly ground black pepper plus more to taste
• 1 teaspoon red chili flakes optional
• Fresh parsley for garnish walnut parmesan

Instructions

• Bring a pot of water to a boil for the pasta. Add the kosher salt and linguine and cook according to the package directions (I usually cook my linguine for 8 to 9 minutes). Reserving at least ½ cup of the pasta water, drain the pasta. Don’t rinse, but toss with a drizzle of olive oil.
• In a large skillet, heat the 3 tablespoons olive oil over medium heat. Add the garlic and corn, plus a dash of sea salt, and cook until the garlic is fragrant and slightly golden, about 3 minutes.
• Dissolve the miso in ¼ cup of the hot pasta water, then pour it into the skillet with the garlic and corn. Sprinkle in the nutritional yeast and pepper and stir well. Bring the mixture to a simmer and continue to stir until it is creamy, about 2 minutes. Add more pasta water if you want a thinner sauce.
• Add the pasta to the skillet and use tongs to toss and coat. Season to taste with salt and pepper. Serve with red chili flakes (if using), parsley, and walnut parmesan.

Excerpted from SWEET POTATO SOUL VEGAN VIBES by Jenné Claiborne. Copyright © 2025 by Jenné Claiborne. Used by permission of Rodale Books, an imprint of Random House, a division of Penguin Random House LLC, New York. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

Read more: Butter Beans In Tomato, Olive, And Caper Sauce Is An Easy Weeknight Meal

This article was written by Jenné Claiborne on the PBN Website.