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.

This is a high-protein, plant-based meal made with pantry staples – chickpeas, lentils, and a splash of lemon to brighten everything up. Poblano pepper adds a smoky depth without overpowering the sauce. It’s perfect over rice or your favorite grain, and even better when you top it with a handful of greens.

Whether you’re cooking for one or making a batch for the week, this creamy gochujang chickpeas and lentils dish is a great go-to. It’s quick, warming, and full of character. If you’re new to gochujang, this recipe makes a strong case for keeping it stocked in your kitchen.

Read more: Vegan Apple Power Bowl

A protein-packed vegan dinner

For an affordable and easy dinner try this creamy gochujang chickpeas and lentils with poblano pepper recipe. It contains coconut milk, garlic, poblano, gochujang paste, tomato, and the high protein legumes.

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Duration25 minutes mins

Cook Time15 minutes mins

Prep Time10 minutes mins

Servings4

Ingredients

• 1 large poblano pepper diced (½ cup/70g)
• ¼ teaspoon fine sea salt plus more to taste
• 3 large garlic cloves (12g), minced
• 2 tablespoons (30g) gochujang (Korean chili paste)
• ¼ cup (60g) tomato paste
• 1 (13.5-ounce) can unsweetened “lite” coconut milk (or another really creamy plant-based milk like unsweetened high-fat oat milk)
• 1½ teaspoons paprika
• 1 (15-ounce) can low-sodium chickpeas drained and rinsed
• 1 (15-ounce) can low-sodium lentils drained and rinsed
• 1 tablespoon (15g) fresh lemon juice
• Cooked rice or other grain for serving
• ¼ cup finely chopped fresh spinach or another green of choice for garnish

Instructions

• In a large deep saucepan, combine 1⁄4 cup (60g) water, the poblano pepper, and the salt and cook over medium heat, stirring occasionally, until the poblano begins to get tender, about 3 minutes.
• Add the garlic and cook another minute. Add another splash of water if the pan is dry. Add the gochujang, tomato paste, coconut milk, and paprika and stir well until mixed thoroughly.
• Add the chickpeas and lentils and mix well.
• Bring to a gentle simmer, then reduce the heat to low, cover, and cook until the sauce has slightly thickened and the chickpeas are tender, about 10 minutes. Remove from the heat and stir in the lemon juice. Taste and add more salt, if needed. (I added another 1⁄4 teaspoon.)
• Serve as is, or add rice or a grain of your choice to the serving bowls. Spoon servings of the gochujang sauce over the top. Garnish with the fresh greens.

This dish has a nice spicy kick. If you are really sensitive to heat, you can sub in green bell pepper for the poblano pepper and reduce the gochujang sauce to just 1 tablespoon. You may need to increase the salt then, as gochujang sauce has a lot of flavor in it. Make sure to use a creamy milk (like a high-fat creamy oat milk) and not a thin, watery one or the sauce will be less rich and flavorful. Avoid using full-fat coconut milk, though, as it is way too thick and will overpower the dish with coconut flavor.

This recipe is reposted with permission from Vegan Wholesome by Brandi Doming. Photo credit: Kim Schaffer Photography. Find the cookbook here, and follow Brandi on Instagram, Facebook, or visit TheVegan8.com for more.

Read more: Quinoa Stuffed Tomatoes With Plant-Based Feta

This article was written by Brandi Doming on the PBN Website.

The sandwich has everything you want in a quick lunch: crunch from red onion, richness from the dressing, and a protein boost from the chickpeas. Doming even makes extra dressing so you can spread more on the bread or save some for salads. You can also add toppings like cherry tomatoes, greens, or even seeds for more texture.

These caesar smashed chickpea sandwiches are the kind of plant-based recipe you’ll want to make ahead and eat all week. Perfect for packed lunches, picnics, or lazy weekend bites.

Read more: High Protein Lasagna Roll Ups

Making the sandwiches

This popular vegan recipe takes the flavor of a caesar salad and puts it into a high protein sandwich.

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Prep Time20 minutes mins

Servings8

Ingredients

• 2 (15-ounce) cans low-sodium chickpeas drained and rinsed
• 3/4 cup (180g) Caesar Dressing (recipe follows) plus more to taste
• ½ teaspoon fine sea salt plus more to taste
• ½ cup (120g) finely diced red onion
• 16 slices bread of choice
• Optional toppings: any that you like I used cherry tomatoes, lettuce, and hemp hearts/sesame seeds

For the Caesar Dressing

• ¼ cup (60g) brine from a can of water-packed artichoke hearts
• ¼ cup (60g) fresh lemon juice
• 2 tablespoons (30g) Dijon mustard
• 1 cup raw cashews 140g; see Note or ¾ cup sunflower seeds (112g)
• ½ teaspoon garlic powder
• ½ teaspoon freshly ground black pepper
• ¼ teaspoon fine sea salt plus more to taste

Instructions

• In a large bowl, combine the chickpeas, dressing, and salt and mash until the dressing is evenly incorporated and the chickpeas are mashed but still have texture.
• Add the red onion and stir until mixed. Taste and add more salt, if desired.
• Depending on how salty (or not) your chickpeas were, it will affect how much salt you’ll need.
• Spread the chickpea mixture over half of the bread slices. (When assembling the sandwiches, I like to spread extra Caesar dressing on the bread like a “mayo” and as an extra boost of Caesar flavor.)
• Add any toppings you like and close the sandwiches.

For the Caesar Dressing

• In a high-powered blender, combine the artichoke brine, lemon juice, 1⁄4 cup (60g) water, the mustard, cashews, garlic powder, pepper, and salt and blend until completely smooth.
• It is a thick dressing, so you will have to scrape down the sides a couple of times to get it all to blend. Keep going until completely smooth.
• The dressing should be thick and creamy. Taste and add more salt, if desired.

If you do not have a high-powered blender (such as a Vitamix), you need to soak the cashews in a bowl of water to cover overnight. When ready to cook, drain and process in a food processor (which works better than a weak blender

This recipe is reposted with permission from Vegan Wholesome by Brandi Doming. Photo credit: Kim Schaffer Photography. Find the cookbook here, and follow Doming on Instagram, Facebook, or visit TheVegan8.com for more.

Read more: 30-Minute Vegan Buttery Black Dhal

This article was written by Brandi Doming 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 base is a simple shortcrust pastry made with plain flour, vegan butter, and a splash of cold water. If you’re short on time, a shop-bought vegan pastry works just as well. The filling is equally unfussy: sliced apples, juicy blackberries, caster sugar, cinnamon, and a little water to help everything cook down into a soft, jammy center.

Despite its rustic look, this tart always makes an impression. It’s easy to prepare, can be made ahead of time, and brings is an excellent, family-friendly dessert.

Read more: This Vegan Chocolate Mousse Has A Protein-Packed Secret Ingredient

How to make the tart

This vegan apple and blackberry tart is a simple yet impressive dessert made with just a few ingredients. A flaky shortcrust pastry holds a sweet, cinnamon-spiced filling of apples and blackberries. Serve warm with dairy-free ice cream or enjoy it chilled as a fruity treat.

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Servings8

Ingredients

For the shortcrust pastry:

• 220 g plain flour
• 100 g vegan butter
• 3-4 tbsp of water

For the filling:

• 4 JAZZ apples – cored, peeled, and but into chunks
• 70 g caster sugar
• 80 g blackberries
• 1/2 tsp ground cinnamon
• 2 tbsp water

Instructions

• Preheat the oven to 180C/350F
• To make the pastry, sift plain flour into a large bowl, add diced vegan butter and rub in with your fingertips until the mixture resembles fine breadcrumbs. Then add 3-4 tbsp cold water and mix firm dough. Knead the dough briefly and gently.
• Wrap the dough in cling film and chill while preparing the filling.
• For the filling, put the apples in a saucepan, add sugar, cinnamon, and 2 tbsp of the water and cook over a medium-low head for 12-15 minutes with a lid on, stirring occasionally. Then add the blackberries, stir gently, and cook for another 3-4 minutes with the lid off. Set aside to cool.
• Meanwhile, remove the pastry from the fridge. Dust the worksurface with flour, cut the pastry in half, and, using a floured rolling pin, roll one of the pieces out until it's just under 1cm thick. (Rolling the dough between two layers of greaseproof paper will also stop it sticking to your rolling pin). Butter a shallow 20cm pie dish and line with the pastry, trimming off any excess around the edges using a sharp knife.
• Spoon the cooled apples and blackberries into the lined pie dish so that you have a mound in the middle. Spoon over the juice in the pan. Roll out the second piece of pastry and lay it over the top of the pie. Trim the edges as before and crimp them together with your fingers. Cut a cross in the middle of the top and decorate the pie with the remaining pastry if you like. Brush the top of the pie with the plant-based milk.
• Place the pie on a baking tray and bake for 50-60 minutes until golden brown and crisp.

Read more: 4-Ingredient Vegan ‘Snickers’ Bars

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

The salad is a mash-up of spicy crispy chili oil, creamy caesar-inspired dressing, and fresh leafy greens tossed with pasta. It’s vegan, beginner-friendly, and designed for meal prep or sunny day gatherings. “This is going to be the pasta salad of the season,” Felice says.

She breaks it all down step by step – from selecting the right pasta to balancing heat and acidity in the dressing. Let’s look at how it comes together.

Read more: ‘The Huge Plant-Based Costco Deals You Don’t Want To Miss’

The pasta and greens

Felice uses fusilli pasta for its ridges, which holds sauce well. She recommends using “anything that has curves, ridges,” or is “coily” and adds that a high-protein pasta is ideal if you’re not adding another protein source to the salad. Romaine and kale form the green base, and she reminds viewers to massage the kale: “You can tell that it already kind of went down in size, and that’s because we massaged it.”

The caesar-style chili crisp dressing

This is where the salad stands out. The base is hummus (or vegan mayo), with capers, Dijon mustard, vegan Worcestershire sauce, garlic, lemon juice, and nutritional yeast or vegan parmesan. Then comes the twist: chili crisp. “If you like chili crisp, I recommend two tablespoons, but if you are new to chili crisp… I would say dial it back to maybe one teaspoon,” she explains.

Felice warns the spice has a kick and to “be selective on the chili crisp” you use to ensure “true authenticity”. After whisking, she recommends thinning it with warm water as needed and tasting for adjustments.

Assembly

Once the pasta is cooked and cooled, Felice tosses it with the greens and dressing. She finishes the dish with grated vegan cheese, but says it’s totally optional: “It still tastes delicious without it.”

Read more: ‘I Used The Ultimate Tofu Hack To Create These 3 Recipes’

Optional extras

For more protein, Felice suggests crispy tofu or roasted chickpeas. “I just tossed the chickpeas in a little bit of olive oil, seasoned them, and popped them in the oven… until they were crispy.”

A pasta salad worth repeating

Felice describes the chili crisp caesar pasta salad as “really, really good” and emphasizes how easy it is to make. If prepping ahead, she suggests storing the dressing on the side to keep everything fresh.

You can find more videos by Shakayla Felice on her YouTube channel.

Read more: Where To Find Vegan Dubai Chocolate Bars

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

The mousse gets its deep, indulgent taste from a mix of cocoa powder, espresso, and a generous spoonful of vegan chocolate and hazelnut spread. Hazelnut butter brings extra creaminess and a nutty undertone, while agave syrup, coconut oil, and a splash of plant milk help balance sweetness and texture. A touch of cinnamon, salt, and lemon juice rounds out the flavors.

Topped with vegan crème fraîche, chocolate shavings, and toasted hazelnuts, this dessert is both decadent and nourishing. It’s a smart way to satisfy your sweet tooth while sneaking in extra protein and fiber.

Read more: 4-Ingredient Vegan ‘Snickers’ Bars

Black bean chocolate mousse

This vegan chocolate mousse is rich, creamy, and secretly packed with protein thanks to black beans. Blended with hazelnut butter, cocoa powder, and espresso, it’s a nutrient-dense dessert that doesn’t compromise on flavor.

No ratings yet

Prep Time5 minutes mins

Servings3 jars

Ingredients

• 1 tin black beans, drained & rinsed well
• 3 tbsp hazelnut butter
• 2 tbsp light agave syrup
• 1 tbsp coconut oil, melted
• 1 tbsp vegan chocolate and hazelnut spread
• 30 ml espresso
• 50 ml plant milk, eg hazelnut
• 1 tbsp cocoa powder
• A pinch of salt
• 1/2 tsp ground cinnamon
• 1 tsp lemon juice

To decorate:

• 1-2 tsp vegan crème fraîche
• Vegan chocolate shavings
• Toasted hazelnuts

Instructions

• Rinse the black beans well and transfer them into a blender.
• Add in the hazelnut butter, agave syrip, melted coconut oil, chocolate spread, espresso, plant milk, cocoa powder, salt, cinnamon, and lemon juice.
• Process until smooth. Make sure to stop the blender regularly to scrape down the sides until you have a smooth chocolate mousse.
• Transfer the mousse into small jars with a spoonful of vegan crème fraîche, toasted hazelnuts, and vegan chocolate shavings.

This recipe was republished with permission from Romy London.

Read more: Edible Vegan Cookie Dough

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

At its core, the bowl combines cooked quinoa and farro – two ancient grains that provide a solid base of complete proteins and complex carbohydrates to keep you energized throughout the day. Crisp apple slices and toasted pecans add a sweet crunch, while shredded carrots offer extra color and natural sweetness.

Tossed kale creates a tender, savory contrast to the bright red wine vinaigrette. The simple dressing, made with olive oil, red wine vinegar, salt, and cracked black pepper, ties all the ingredients together with just the right balance of tang and richness. Perfect for meal prep or a quick weekday meal, this power bowl is a go-to for anyone looking to eat more plants.

Read more: 10 Vegan Spring Lunch Ideas

Vegan apple power bowl

This vegan apple power bowl features protein-rich quinoa and farro, crisp apples, toasted pecans, carrots, and massaged kale. It’s topped with a simple red wine vinaigrette for a flavorful, nutrient-packed meal that’s easy to prep and perfect for lunch or dinner.

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Servings2

Ingredients

• 1 & 1/2 cup cooked quinoa*
• 1 cup cooked farro
• 1 Jazz apple, small diced
• 1/2 cup toasted chopped peanuts

For the kale:

• 1 bunch kale, ribs removed and chopped
• 1 tbsp extra virgin olive oil
• 1/2 tsp kosher salt

For the carrots:

• 1 bunch carrots, peeled and sliced
• 2 tsp extra virgin olive oil
• 1/4 tsp kosher salt

For the vinaigrette:

• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1/4 tsp kosher salt
• 20 turns fresh cracked pepper

Instructions

To cook quinoa:

• In a small pot, warm 1 tbsp extra virgin olive oil. Add about 1/2 cup of quinoa and toast slightly. Add 1 & 1/2 cups of water, pinch of salt, and bring to a boil. Turn heat to medium/low, cover with a lid, and cook for approximately 15 minutes or until most of the liquid has absorbed. Remove from heat and allow to sit with the lid on for an additional 5 minutes to absorb liquid.

To cook farro:

• Bring a medium/large pot of salted water to a boil (should taste like the ocean). Stir in 2/3 cup of farro and cook for 45 minutes. Strain remaining liquid and set farro aside.

Instructions:

• Preheat the oven to 200C
• Toss the carrots in olive oil and salt, and roast in the oven until tender, about 20-30 minutes.
• In a large mixing bowl, mix together the cooked quinoa, carrots, and kale.
• Whisk together the ingredients for the vinaigrette and then stir into the grain mixture. Fold diced apples and pecans and serve warm or chilled.

Read more: Pistachio Is The Trending Flavor Of 2025 – 10 Vegan Recipes To Use It In

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

There’s no one way to do a plant-based spring lunch. Some days you might want something light and crunchy, like a salad or wrap. Other days call for warm bowls, stuffed veggies, or a quick stir-fry with a kick. You can keep things simple or dress them up – spring gives you the flexibility to do both. These kinds of meals are great for picnics, lunch breaks, or casual outdoor get-togethers.

This list is full of easy, flavorful ideas to help you make the most of the season. Whether you’re after something refreshing or something cozy, we’ve got a mix of recipes that bring all the spring vibes.

Read more: 4 High-Protein Vegan Salad Jar Recipes

Lasagna roll ups

The first of our vegan spring lunch ideas is this recipe from Halle Burns. These high-protein lasagna roll-ups are a lighter twist on the classic dish. Sheets of lasagna are filled and rolled to make these tasty bites. Inside each roll-up is lentil ground “beef,” spinach, homemade everything seasoning, and a kale pesto crumble.

Find the recipe here.

Quinoa stuffed tomatoes with plant-based feta

Natlicious Food’s quinoa stuffed tomatoes with plant-based feta is a great spring lunch. Tomatoes are stuffed with a simple but tasty quinoa mix with plant-based mince. It’s easy to make and doesn’t take too long to roast in the oven. Give it a try with your favorite vegan feta.

Find the recipe here.

Strawberry quinoa salad

Next on the list is a high-protein strawberry quinoa salad perfect for warmer weather. This lunch uses quinoa, chickpeas, pumpkin seeds, and strawberries. Spinach and cucumber add some freshness, and the white balsamic vinaigrette brings everything together. This Jillian Glen recipe is easy and great for meal prepping.

Find the recipe here.

Pesto plum pizza with balsamic arugula

Makini Howell’s vegan pesto plum pizza with balsamic arugula is sweet, tangy, and herby. It uses soy ricotta, pesto, plums, and arugula for a flavorful and refreshing lunchtime pizza. You can use store-bought pizza dough and sub in any homemade elements with your favorite vegan versions to make this dish an easy meal.

Find the recipe here.

Deconstructed sushi bowl

A deconstructed sushi bowl is just what you need for a fresh and fun lunch. Sapana Chandra’s vegan sushi bowl uses mango, edamame, avocado, carrot, cabbage, cucumber, and a sriracha dressing to make a tasty meal. To finish the dish off, add some sesame seeds, green onion, and nori strips.

Find the recipe here.

Read more: Pistachio Is The Trending Flavor Of 2025 – 10 Vegan Recipes To Use It In

Crispy rice salad with crunchy vegetables

Denai Moore’s easy crispy rice salad with crunchy green vegetables takes only 20 minutes to prepare, making it perfect for a speedy lunch. It consists of cooked rice, kale, scallions, asparagus, and cashews. Top the rice salad with an easy dressing of lime and agave, and enjoy.

Find the recipe here.

Crispy tofu stir fry with leek and chili

Try this crispy tofu stir fry with leek and chili. It takes only 20 minutes to make and uses some seasonal ingredients. Leeks, radishes, chilis, lime, sesame, and ginger are cooked with tofu in sesame oil, tamari, and mirin to create this dish. Pair it with udon or wheat noodles, toss it all together, and enjoy.

Find the recipe here.

Peanut miso chickpea salad sandwich

Catherine Perez’s peanut miso chickpea salad sandwich takes only 10 minutes to make. This high-protein sandwich recipe is perfect for packed lunches and quick meals. It uses chickpeas, miso, peanut butter, sriracha, and vinegar for the filling. Mash the filling, add some sesame seeds, and make the sandwich. Use lettuce, cabbage, tomatoes, cucumber, sprouts, and cilantro to finish the sandwich.

Find the recipe here.

Naked niçoise salad

A vegan niçoise salad is perfect for spring. This version of the classic comes from Jenné Claiborne and uses heaps of tasty veggies and legumes to make a sharing salad. Multi-colored potatoes, asparagus, tomatoes, lettuce, radicchio, chickpeas, artichoke hearts, olives, capers, and a vegan niçoise dressing bring it all together. Finish it off with mint, basil, or fennel for garnish.

Find the recipe here.

Vegan risotto with asparagus and lemon

The last spring lunch on this list is a super easy vegan risotto with asparagus and lemon by Kris Carr. To make a tasty lunch, you only need veggie stock, pearled farro, shallots, garlic, asparagus, peas, lemon, and some nutritional yeast. Add some olive oil, salt and pepper, and parsley to complete the meal and eat.

Find the recipe here.

Read more: 5 Vegan Cabbage Recipes

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

Andersson focuses on whole food, plant-based recipes, steering away from overly processed products when possible. That means getting creative with vegetables, legumes, whole grains, nuts, and seeds – while still leaving room for balance and fun. “100 percent of our meals are of course not super duper healthy – I’m not a superhuman,” she adds. The meals she makes are designed to be quick, satisfying, and rich in nutrients that fuel her and her family.

Here are six plant-based meals Andersson regularly cooks at home:

Read more: ‘I Tried Making Vegan Chicken from Scratch – Here’s What Happened’

Sheet Pan Pancakes (aka Berry Bread)

“Porridge is not very popular in this house right now,” Andersson admits. “And to be honest I’m pretty bored of those myself.” So instead, she bakes a tray of fluffy berry-packed pancakes. Cooked all at once on a sheet pan, this simple meal is easy to prep ahead and great for busy mornings. The texture is soft and moist, and the naturally sweet berries make them kid-approved.

Okonomiyaki (Japanese cabbage pancake)

One recent favorite of Andersson’s is okonomiyaki, a savory pancake made with cabbage and a simple flour base. “It’s something that I would try at a food market but not come up with to cook at home – but why not?” she says. She used wheat flour: but adds: “you could as well replace it with chickpea flour – that way you get more protein per bite.” Next time, she says, she’ll add more vegetables like shredded carrots.

Date bliss balls with a tahini center

For snacks, Andersson keeps it simple but nutrient-rich. Her freezer is often stocked with homemade bliss balls made from a base of dates and nuts. “With these ones, I tried to make it a little bit more fun by adding tahini inside of the ball,” she explains. “That way you have a nice surprise when you bite into it.” These are perfect for busy days when she needs something quick and energy-boosting.

Green smoothies

Smoothies are a daily ritual in the Andersson household. “I’m also trying to get us in some greens at least once a day,” she explains. To make it easy, she blends greens like spinach or kale with sweet fruits – often bananas – so that the greens go unnoticed. “My daughter loves making smoothies and happily throws in anything into the blender,” she says. It’s a playful way to involve kids in the kitchen and teach them about healthy choices.

Homemade vegan mince and cheese

Instead of relying on store-bought meat and cheese alternatives, Andersson often makes her own versions using whole ingredients. “I’d rather make mince using whole foods instead of using processed vegan meals,” she says. For cheese, she blends nuts to create a creamy, nutrient-dense spread or sauce. “It sounds hard, I know,” she admits, “but it actually isn’t if you have good recipes and get a hang of it.”

Bean moussaka

This hearty dish is a family favorite, and ideal for meal prep. Andersson discovered the recipe in an ebook called It’s All About the Beans and instantly loved it. “It’s hearty, nutrient dense, and so so delicious,” she says. Layers of vegetables and rich bean filling make it warming and satisfying – perfect for dinner or leftovers the next day.

You can find more of Alexandra Andersson’s recipes on her YouTube channel.

Read more: ‘The 4 Healthy Plant-Based Meals I Rely On’

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

Quinoa is a complete protein, meaning it contains all nine essential amino acids in consistent amounts. It’s also high in fiber, iron, and magnesium, making it a nutrient-dense base that’s perfect for vegan meals. Combined with protein-rich mince and a sprinkle of plant-based feta, these stuffed tomatoes are as nourishing as they are tasty.

Finished with a touch of tomato paste and fresh parsley, this dish brings together comforting flavors and wholesome ingredients in one beautiful, oven-baked package. Whether you’re serving them for a weeknight dinner or as part of a dinner party spread, quinoa stuffed tomatoes are guaranteed to impress.

Read more: Egg-Free Tofu Benedict

These quinoa stuffed tomatoes are a simple yet sophisticated vegan dish . The tender tomatoes are filled with a flavourful quinoa mixture, creating a light and elegant dish that's both delicious and visually stunning.

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Servings3

Ingredients

• 1 onion
• 1 carrot
• 2 cloves of garlic
• 4 tbsp olive oil
• Salt and pepper
• 250 g plant-based mince
• 6 large tomatoes
• 1 tsp oregano
• 1/2 tsp chili flakes
• 150 g quinoa
• 2 tsp tomato paste
• 1/4 of a bunch of fresh parsley
• 120 g plant-based feta

Instructions

• Cut the onion, grate the carrot and mince the garlic cloves.
• In a wide pan, on a medium heat, add half of the oil, and onions along with a pinch of salt and sauté for 8-10 minutes, stirring occasionally.
• While waiting prepare the tomatoes. Cut 1cm slice from the top part of each tomato to use it as a lid, do several cuts on the flesh (from the exposed part) and then use a spoon to carefully remove the flesh.
• In the meantime, check the onions and once they have softened, add the plant-based mince, break down with a (wooden) spoon and sauté for 5-6 minutes, stirring occasionally.
• Back to the tomatoes, add the empty tomato shells in a baking dish on a single layer and drizzle some olive oil and a pinch of salt to each one of them.
• Add the tomato flesh in a food processor and blend until smooth, set aside.
• Back into the pan, add the carrots and garlic, along with the spices and sauté for a couple of minutes.
• Then add the quinoa, season with salt and pepper, add the tomato paste, mix it well and cook it for a minute before you add the tomato sauce (the one you blended earlier).
• Add another 250ml of water, lower the heat and let it simmer for 15minutes, stirring occasionally.
• Chop the parsley and add it into the mixture, taste and adjust the seasoning to your preference.
• Fill the tomatoes with the mixture, cover them with their lid, and spread the remaining of the mixture in between the tomatoes.
• Cover with a foil and bake in a preheated oven at 180°C for 30 minutes.
• Then uncover, crumble some of the feta on top of the tomatoes and bake uncovered for additional 10 minutes.
• Serve with the remaining feta.

This recipe was republished with permission from Natlicious Food. You can view the original recipe here.

Read more: Vegan Pesto Plum Pizza With Balsamic Arugula

This article was written by Natali Eleftheriou on the PBN Website.

Medjool dates provide the gooey, caramel-like base, while the salted peanuts add that essential crunch and savory contrast. A layer of creamy peanut butter brings richness, and a coating of dark chocolate ties it all together. Every bite gives you a hit of fiber, healthy fats, and plant-based protein – making them a more nutritious option when you’re craving something indulgent.

Unlike store-bought candy bars loaded with refined sugar and preservatives, these vegan bars are made from whole foods you can actually recognize. They’re great for a post-workout snack, a lunchbox treat, or a healthier dessert that still feels like a splurge. Keep a batch in the fridge or freezer, and your sweet tooth is always covered.

Read more: Edible Vegan Cookie Dough

Today we are making the viral snickers bark, which I have been seeing for some time now all over the internet, and let me tell you, it's worth all the buzz!!!

4.24 from 13 votes

Servings12 pieces

Ingredients

• 15 Medjool dates
• 70 g (salted) peanuts
• 230 g 70% (or higher) dark chocolate
• 200 g peanut butter

Instructions

• Remove the pits from the dates and place them on a tray lined with parchment paper.
• Use the bottom of a glass along with some parchment paper to flatten the dates in order to create a base.
• Then spread the peanut butter on top of the dates, in an even layer.
• Sprinkle the peanuts and cover with the melted chocolate.
• To melt the chocolate crumble the chocolate into a bowl and place it over a pot with boiling water (the bowl shouldn't be touching the hot water!), creating a bain-marie. Reduce the heat and wait for the chocolate to melt and remove from the heat.
• Alternatively, melt the chocolate in a microwave. Add the chocolate in a bowl, cover with clean film and add in the microwave for 30 seconds at 800w. Remove, check if it has melted, if not add for additional 30 seconds. Be careful not to burn the chocolate.
• Optionally, sprinkle some flaky salt on top of the chocolate.
• Place into the freezer for a couple of hours to set, then cut into 12 pieces.

This recipe was republished with permission from Natlicious Food. You can view the original recipe here.

Read more: 2-Ingredient Vegan Matcha Ice Cream

This article was written by Natali Eleftheriou on the PBN Website.

Even better, regularly rotating your meals and ingredients can help you “eat the rainbow” and increase your plant diversity — something experts now refer to as “maximizing your plant points.” More plant points mean a more diverse gut microbiome, which can positively impact everything from digestion to immunity.

Alexandra Andersson is a Swedish content creator recipe developer known for her vegan lifestyle. In one of her recent YouTube videos, she shares five whole foods, plant-based meals she eats every single week. These meals are nutrient-dense, easy to make, and family-friendly staples that keep her feeling energized and nourished.

Read more: ‘I Tried Making Vegan Chicken from Scratch – Here’s What Happened’

Roasted veggies with hummus dressing

Andersson loves making roasted veggies because “it is so easy.” She throws whatever is in season onto a tray, adds spices, and bakes everything in the oven. Her go-to dressing is a quick mix of hummus, curry powder, lemon, maple syrup, salt, and a splash of water. “This dressing is amazing and it also has a boost of protein because of the hummus,” she says. She often serves the veggies with leafy greens, a grain, and a sprinkle of seeds for added nutrition.

Lentil curry with lime

Curries are a recurring favorite, especially ones made with lentils. “All legumes are super rich in protein and fiber,” she explains, “but I especially like lentils in my curries because the lentils naturally thicken up our sauce.” She reminds viewers not to forget the lime: “The lime will take this dish to another level.”

Creamy oatmeal with flax and fruit

Oats are a daily breakfast staple. “My trick here is to use a banana and you want to mash it to add some natural sweetness and also to make the oatmeal more creamy,” she says. Andersson often adds a scoop of protein powder for flavor and a protein boost, and always stirs in ground flaxseeds for their fiber, prebiotics, and omega-3 content. For toppings? “Fresh fruits or berries or frozen berries,” plus a dollop of nut butter. “This meal will keep me full for so long.”

Tempeh Salad Bowl with Peanut Sauce

Andersson’s “all-time favorite salad bowl” includes tempeh, grains like quinoa, and raw veggies like bell peppers, which are particularly high in vitamin C. Tempeh is one of her favorite protein sources because it’s fermented and “easier on your digestion.” The peanut sauce ties it all together: just mix peanut butter, maple syrup, lime juice, tamari, and water. “If you haven’t tried this dressing, I highly recommend you do so,” she says.

Green Smoothie with Banana and Spinach

For those times when she feels short on leafy greens, Andersson blends up a green smoothie. Sweet, ripe bananas are the base, which makes it easy to mask the taste of spinach or other greens. “If you have sweet ripe bananas, then you can throw in anything you like and you won’t even taste the veggies.”

It’s her go-to afternoon reset when lunch didn’t include enough greens. And thanks to the fiber, vitamins, and natural sweetness, it’s as nourishing as it is refreshing.

You can find more of Alexandra Andersson’s recipes on her YouTube channel.

Read more: ‘The 4 Healthy Plant-Based Meals I Rely On’

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

You toss everything into a food processor: chickpeas, tahini, peanut butter, maple syrup, brown sugar, vanilla, and oat flour. Blend it until smooth, chill it, then mix in as many chocolate chips as your heart wants.

Scoop it into little bites and pop them in the freezer to firm up. They’re great straight from the fridge, easy to snack on, and feel like a treat without being heavy.

This is a perfect plant-based dessert to share with friends, surprise a skeptic, or just eat by the spoonful when no one’s looking. It’s simple, quick, and seriously good.

Read more: 2-Ingredient Vegan Matcha Ice Cream

Edible Cookie Dough

Craving cookie dough you can actually eat? Try this vegan version made with tahini, peanut butter, chickpeas, oat flour, and choc chips.

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Servings4

Ingredients

• 1 [439-g] can chickpeas
• ¼ cup (60 ml) tahini
• 1 tbsp (16 g) peanut butter
• 3 tbsp (42 g) brown sugar
• 3 tbsp (45 ml) maple syrup
• ¼ cup + 1 tbsp (128 g) oat flour
• 2 tsp (10 ml) vanilla
• Pinch of salt
• ½–1 cup (120–240 g) vegan dark chocolate chips

Instructions

• Line a cookie sheet with parchment paper. Set aside.
• Drain, rinse and dry the chickpeas with a paper towel. Add the chickpeas, tahini, peanut butter, brown sugar, maple syrup, oat flour, vanilla and salt to a food processor and process for 5 minutes, until smooth.
• Put the mixture in a medium bowl and chill in the fridge for 10 minutes.
• Add ½ cup (120 g) of the chocolate chips if you’re a conservative chocolate lover and the full 1 cup (240 g) if you’re a true chocolate lover. Fold the chips into the dough until well combined, then chill in the fridge for 15 minutes.
• Using a cookie scoop, scoop the dough onto the parchment-lined cookie sheet and place in the freezer for 5 minutes. Enjoy immediately, or store the dough balls in an airtight container in the fridge for up to 3 days.

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

Read more: Vegan Apple Pie Nuggets

This article was written by Emani Corcran 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.