This article was written by Editorial Team on the PBN Website.
]]>Known for her playful, approachable food content, Mantiri makes plant-based eating feel creative and fun. In this video, she walks viewers through her go-to granola cup recipe and shows how to customize it with different flavor combinations, ranging from fruit and dark chocolate to matcha and spiced apple. The result is a recipe that’s easy to batch-prep and adaptable for any season or taste.
Below is the full breakdown, starting with the base recipe, followed by each of the six topping variations.
Read more: ‘I Used The Ultimate Tofu Hack To Create These 3 Recipes’
The granola cup base
Mantiri starts by mixing rolled oats, salt, and cinnamon. You can also swap in apple pie or pumpkin pie spice. She notes that quick oats will give a softer texture, while rolled oats offer more bite. She also recommends replacing a third of the oats with extras like chopped nuts, seeds, or dried fruits.
In her version, she uses sunflower seeds to keep the flavor neutral.
The wet ingredients include:
- 1 mashed banana (or applesauce as a substitute)
- Peanut butter
- Maple syrup
- Optional: vanilla extract
She mixes everything together until combined, scoops 2–3 tablespoons into each muffin cup, and presses the mixture into a cup shape.
Baking instructions:
Bake at 175°C (345°F) for 12–15 minutes, until golden brown. Let them cool completely before filling.
Pro tip:
Use a silicone muffin tin or grease your pan well to avoid sticking.
Yogurt and fresh fruit
This is the classic combo. Mantiri fills the cooled granola cups with her favorite yogurt and tops them with fresh blueberries, strawberries, and kiwi.
It’s simple, fresh, and easily customizable with whatever fruit is in season.
Chocolate and banana
Mantiri layers banana slices into the cup first, adds yogurt, then drizzles over melted dark chocolate.
Once chilled for 30 minutes, this cup sets into a creamy, crunchy treat.
Read more: Matcha Shortages Expected In 2025 Due To Rising Global Demand
Bounty bar (coconut and chocolate)
Inspired by the childhood candy bar, this version combines:
- 2 parts desiccated coconut
- 1 part yogurt
- A splash of liquid sweetener to balance the tartness
She mixes the filling until it sticks together like the center of a Bounty bar, spoons it into the cups, and tops it with melted chocolate. You can drizzle or cover the whole top.
Matcha and berries
To create this, Mantiri mixes:
- 4 tablespoons yogurt
- ½ teaspoon matcha powder
- A splash of liquid sweetener
She tops the mixture with blueberries but encourages viewers to try strawberries, raspberries, mango, or pineapple. Nuts or seeds can also be added for crunch.
Pineapple, mint, and ginger
This tropical mix blends grated ginger and chopped mint leaves into yogurt. Mantiri fills the granola cups with the yogurt, then tops them with pineapple chunks and more mint.
“It might sound like a weird combination, but I promise this works,” she says.
For those not into pineapple, she suggests swapping in peaches or nectarines. This flavor was inspired by her pineapple carpaccio recipe.
Apple crisp
Perfect for cooler months, this variation stirs cinnamon and raisins into yogurt or unsweetened applesauce. She tops it with chopped apples raw or softened in the microwave.
Mantiri finishes each one with extra raisins and encourages viewers to make them visually appealing. “We eat with our eyes first,” she says.
You can find more vegan food content on The Fruity Jem YouTube channel.
Read more: Plant-Based Diets Represent ‘Significant Opportunity’ To Address Global Challenges, Says Study
This article was written by Editorial Team on the PBN Website.
]]>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.
]]>This article was written by Editorial Team on the PBN Website.
]]>Costello has built a community around her practical, whole food cooking style. Her focus is on meals that nourish without complication. In this video, she shares three savory dishes and a high-protein dessert. These four vegan recipes are all easy to prepare and perfect for anyone looking to eat more plants without overthinking it.
You can find all the recipes below:
Read more: ‘I Tried Natalie Portman’s Favorite Vegan Weekday Dish’
Chopped salad with rice and chickpeas
Costello opens with a chopped salad that she says is so finely diced, she eats it with a spoon.
“You might think you’ve had a good salad before, but you haven’t had a good salad until you can eat it with a spoon,” she says in the video.
She chops spring lettuce, cucumber, tomato, and carrot using a salad chopper, then adds chickpeas, rice, and “everything but the bagel” seasoning. The finely chopped texture makes it easier to eat and helps all the flavors combine. It’s rich in fiber, plant protein, and minerals.
One-pot broccoli, peas, and tofu
Next, she shares a one-pot dish made with broccoli, peas, tofu, and brown rice. She seasons it with low-sodium soy sauce, garlic powder, and onion powder, then adds a bit of vegetable broth to help it cook evenly. She then drizzles tahini on top when it’s cooked.
The combination of tofu and grains offers protein and staying power, while broccoli and peas bring fiber and nutrients. The tahini adds richness and flavor without needing oil. It’s simple, filling, and easy to prep in bulk.
Read more: ‘6 Plant-Based Meals I Cook for My Family’
Southwest burrito bowl
Costello’s third recipe is a fast, no-fuss burrito bowl. She combines canned black beans, frozen corn, and frozen rice, then warms everything in the microwave. After that, she tops the bowl with tomatoes, avocado, and a creamy vegan southwest sauce.
“My son actually asks for this, and my husband too, so that makes my mama heart really happy,” she says.
The ingredients are easy to find, and the mix of protein, fiber, and healthy fats makes the dish both satisfying and nourishing. It’s a flexible option that works well for busy weekdays or packed lunches.
Cinnamon roll mug cake
To finish, Costello shares her favorite dessert: a high-protein cinnamon roll mug cake that clocks in at just 200 calories. She says it’s yummy and filling, and she sometimes has it for lunch alongside broccoli.
“This is so good… Everyone in my family absolutely loves this,” she says.
The recipe, which is linked in her video description, is a quick and easy way to enjoy a sweet treat while staying within your nutrition goals. For Costello, it’s a regular part of her routine.
You can find more of Tia Costello’s videos on her YouTube channel.
Read more: Where To Find Vegan Dubai Chocolate Bars
This article was written by Editorial Team on the PBN Website.
]]>This article was written by Editorial Team on the PBN Website.
]]>A trained chef, author, and longtime plant-based advocate, Claiborne focuses on nutritious, family-friendly meals. Her Costco run offers a practical look at how to stock up on long-lasting vegan essentials. From nuts and seeds to cast iron cookware and wild blueberries, she covers what to buy, what to skip, and how to make the most of big-batch pricing.
This round-up focuses on three sections: fridge and pantry staples, frozen produce and snacks, and kitchen gear and storage. Each includes weights and prices to help you plan your next Costco visit. At the end, see some of Claiborne’s advice on making healthy eating even easier.
Read more: Tiba Tempeh Launches New Smoky Block As Distribution Expands
Shopping wholesale vegan
Fridge and pantry staples
Claiborne shares a wide range of shelf-stable and refrigerated finds that she regularly buys at Costco. Many of them offer bulk savings compared to standard grocery stores.
- Tofu (4-pack): $7.50
- Wildbrine sauerkraut (large tub): $10
- Pre-cooked beets: price not listed, but Claiborne recommends them for convenience
- Organic cremini mushrooms: $4.89
- White mushrooms (1.5 lbs): under $4
- Agave nectar (2-pack): $9
- Maple syrup (1 bottle): price not mentioned, but Claiborne says it’s cheaper than most stores
- Organic jasmine brown rice (10 lbs): price not specified
- Raw almonds (3 lbs): $12
- Pecans (bag): price not listed
- Hemp hearts and chia seeds: sold in bulk, though she says she doesn’t always finish them
- Extra virgin olive oil (2 x 2L in glass bottles): $18
Frozen produce and snacks
Frozen fruits and vegetables are a major part of Claiborne’s shopping list. She highlights them as affordable, nutritious, and long-lasting.
- Frozen wild blueberries: she uses these daily in oatmeal and smoothies
- Frozen berry mixes and smoothie blends: prices not specified
- Frozen vegetables: includes broccoli, spinach, peas, and edamame
- Edamame (6 lbs): $14
She also buys seaweed snacks for her daughter and friends. While they’re salty, she says, they’re a fun, nutrient-rich snack with iodine, which is important for a vegan diet.
Read more: Plant-Based Diets Represent ‘Significant Opportunity’ To Address Global Challenges, Says Study
Kitchen gear and storage
In addition to food, Claiborne highlights several cost-effective kitchen tools that support a healthy lifestyle.
- Plastic shelving unit: $30
- Glass storage jars: price not specified
- Salad spinner: $14.99 – an affordable option for everyday use
- Dutch oven set (2 pieces): $60
- Stainless steel cookware: prices vary, but Claiborne says it’s one of her top picks for safe, long-lasting cooking
- Cuisinart 12-cup food processor: $200
Tips for even easier healthy eating
Claiborne shares more than just deals during her shopping trip. Throughout the video, she offers practical tips for building a healthy plant-based lifestyle. She reminds viewers that frozen produce is often just as nutritious as fresh, since it’s frozen at peak ripeness. She also recommends investing in tools like salad spinners and food processors to make healthy eating more convenient.
She emphasizes choosing nutrient-dense ingredients like nuts, seeds, tofu, and greens and storing them properly to reduce waste. She even suggests sharing bulk items with family members who don’t shop at Costco to make the most of every purchase.
With a mix of smart shopping and thoughtful planning, Claiborne shows that eating well doesn’t have to be expensive or complicated.
You can find more of Jenné Claiborne‘s videos on her YouTube channel SweetPotatoSoul.
Read more: ‘The One Dish I’d Cook To Win Over A Tofu Skeptic’
This article was written by Editorial Team on the PBN Website.
]]>This article was written by Kaitlyn Lourens 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.
]]>This article was written by Adam Protz on the PBN Website.
]]>E.Leclerc has been operating since 1948 and has 720 locations in France and 85 stores outside of the country. As a hypermarket, many of its large shops are a hybrid of a supermarket and a department store. The new Végé line aims to make plant-based foods more accessible to French consumers with a strategic approach to pricing the products and by increasing the availability of vegan food across the country.
Végé has launched with 45 items, with options including falafels, vegan mince, sausages, nuggets, Mexican veggie burgers, and breaded cutlets. Desserts and beverages are also available. The plant-based line is competitively priced similarly to the equivalent meat, dairy, and other animal-based equivalent items in the supermarkets.
Read more: HappyVore Raises €35 Million To Supply France With Plant-Based Meat
It’s important to note that while the large bulk of the line is vegan, a few of the products are vegetarian. The marketing of Végé aims the new plant-based foods at vegans and vegetarians while also seeking to entice those interested in adding more plant foods to their diet. A tactic that has been used by quite a few supermarkets now, E.Leclerc are positioning the line not only in the vegan section of supermarkets, but also across the fresh, deli, and other sections of shops.
Vegan growth in France
France, with a national cuisine that traditionally uses a lot of meat and cheese, initially seemed slow to embrace veganism while it grew quickly in neighboring European countries, including Germany and the UK.
However, France has been catching up rapidly in recent years, with vegan travel companion app and website Happy Cow listing 1,242 restaurants in Paris that are either vegan, vegetarian, or offer a decent amount of vegan options. Lyon has 206 listed, Marseilles clocks up 155, and Nice 162.
Read more: Spanish Vegan Chain PLANT SHACK To Open First London Location
This article was written by Adam Protz on the PBN Website.
]]>This article was written by Claire Hamlett on the PBN Website.
]]>Steiner visited Ramsay at Ramsay’s new Lucky Cat restaurant in East London to chat about the venue’s plant-based options. Steiner recorded their meeting for Instagram. “Did you know that Gordon Ramsay actually loves vegan food?” Steiner said. Ramsay replied: “I absolutely do.”
Read more: Vegan ‘Anora’ Star Mikey Madison Wins ‘Best Actress’ Oscar
Lucky Cat, said Ramsay, has three plant-based “staples.” They are vegetable maki rolls, tom kha noodles, and miso glazed gochujang aubergine. Tom kha noodles traditionally contain chicken and fish sauce. But Ramsay said of Lucky Cat’s version: “It doesn’t warrant a protein, a chicken, it doesn’t need beef in there, it’s stand alone good.”
Ramsay embraces vegan food
While Ramsay told Steiner he was not planning to go fully vegan, he has lately become an unlikely champion for plant-based eating.
On an episode of Masterchef in 2022, Ramsay said, “After all these years, I can finally admit, that I actually love vegan food.” He had previously been known to be disparaging of dishes that didn’t feature animal products. That same year he also did a TikTok “vegan challenge” for his BBC show Future Food Stars.
In January this year, he starred in an ad for dairy-free butter brand Flora. He said he was “blown away” by Flora’s spreads. “It gives me the creaminess and rich taste I get from butter, while being more sustainable. I would encourage home cooks to make the switch, try it for themselves, and see what they can create!”
Read more: Pamela Anderson Launching Pickle Brand Named ‘Pamela’s Pickles’
This article was written by Claire Hamlett on the PBN Website.
]]>This article was written by Claire Hamlett on the PBN Website.
]]>Online shopping coupon site CouponBirds tallied up the cost of an average weekly shop using data from Walmart, Kroger, and Target. Based on 45 common grocery items bought by omnivores, it came to $232.17. The analysis breaks down the difference that would be spent by people following other diets, including gluten-free, vegetarian, and vegan. It does this by looking at how many substitutions would need to be made in each case.
For a vegan, 23 of the 45 items would need substituting, bringing the cost to $223.62 a week. This makes a vegan’s grocery bill $8.55 cheaper a week, or $34.23 cheaper a month, than an omnivore’s. These savings represent the lower cost of some vegan products compared to animal-based products, including plant-based meats and milk. The analysis also compared the cost of seafood products with vegan versions based on recipes taken from food bloggers. For example, while crabs legs cost an average of $14.18, using oyster mushrooms instead, per one of the recipes used, saved $9.07.
Read more: ‘My Vegan Weekly Food Shop: Protein Sources, Pantry Staples, And More’
However, 10 of the vegan alternatives were more expensive, including most vegan butter and cheese, vegan bagels, and vegan barbecue sauce. As a result, the vegetarian diet turned out to be the cheapest because it had all the savings of vegan meat alternatives and none of the added costs of vegan dairy and snack foods.
Healthier plant-based food is cheaper
The contents of the average omnviore’s grocery basket used by CouponBirds as the basis for comparison with other diets was taken from research into what Americans typically buy. Dairy products, fresh produce (with fruit juices included in this category), and snack foods are the top items being purchased in US grocery stores.
For its analysis, CouponBirds aimed to do like-for-like swaps. This means that the vegan grocery basket was packed with pre-made foods and unhealthy snacks, the latter of which were more expensive than the non-vegan versions. Other research has found that if people are buying whole plant-based foods such as beans, fruit, and vegetables rather than substitutes, a vegan diet is the most affordable. Compared to typical diets in countries including the US and UK, healthy plant-based diets would reduce grocery costs by up to a third.
Read more: Digital ‘Nudging’ Can Motivate Online Shoppers To Buy Plant-Based Foods, Says Study
This article was written by Claire Hamlett on the PBN Website.
]]>This article was written by Claire Hamlett on the PBN Website.
]]>Read more: Welsh Pub Named Best Vegan Restaurant In Europe
Online booking travel platform Omio, has revealed the European travel destinations with the most food choices for vegans. Omio analyzed restaurants featured on Trip Advisor to uncover its list of the top 10 most vegan-friendly cities.
In the number one spot is London. The English capital is undeniably the biggest vegan haven with nearly 5,000 eateries providing vegan options. Though not all the restaurants in each city are fully vegan, London has some extremely popular 100 percent vegan places to eat too. Last year, Uber Eats announced that three vegan eateries made its top 10 finalists for its annual restaurant of the year awards in London.
The full list
The full list of most vegan-friendly European cities is below:
- London (4,908 vegan options)
- Rome (2.306 vegan options)
- Paris (1,751 vegan options)
- Barcelona (1,685 vegan options)
- Berlin (1,357 vegan options)
- Madrid (1,296 vegan options)
- Milan (1,195 vegan options)
- Amsterdam (974 vegan options)
- Vienna (777 vegan options)
- Lisbon (766 vegan options)
Across the Channel, Rome is the best place for vegan travelers with 2,306 places to eat. Paris is third on the list after London and Rome. You needn’t even miss out on famous French pastries like croissants, as there is a fully vegan patisserie, VG pâtisserie Vegan Paris, within walking distance of many of the city’s popular sights.
Read more: European Court Strikes Down Bans On Meat Names For Vegan Food
Barcelona and Berlin make up the remaining of the top five. Lisbon comes in at the bottom of the ranking, with a solid 766 places offering vegan options. Overall, Italy and Spain proved to be great destinations for vegans, as each country has two cities in the top 10.
Read more: More Than Half Of Europeans Are Cutting Down Meat, Study Finds
This article was written by Claire Hamlett on the PBN Website.
]]>This article was written by Claire Hamlett on the PBN Website.
]]>Read more: Vegan Restaurant Wins Gold Tourism Award
“More about date night WOW full vegan and spectacular with obviously great wine and even better company,” Beckham wrote in an Instagram post.
Neither of the Beckhams are vegan, and Victoria reportedly eats fish regularly. But they previously limited eating meat from land animals in 2020. Meanwhile, their eldest son Brooklyn Peltz Beckham starred in an ad for dairy-free milk company Silk in 2023.
Plant-based fine dining
Beckham’s praise for the food at Eleven Madison Park is unsurprising. Located on Madison Avenue in New York City, the restaurant transitioned to an entirely plant-based menu in 2021. It had three Michelin stars prior to ditching animal products, and kept them after becoming plant-based. This made it the world’s first plant-based restaurant with three stars.
Read more: The Top 100 Vegan Restaurants In The USA, According To Yelp
Plant-based fine dining has taken off in recent years, with a number of luxury vegan venues becoming very popular. In London, Great British Menu winner Kirk Haworth’s restaurant Plates is booked up months in advance. Gauthier Soho, also in London, is headed renowned chef Alexis Gauthier, who made his restaurant’s menu all vegan in 2021. Former US Vice President Al Gore was spotted eating there recently.
Read more: The Top 10 ‘Best Vegan Restaurants In The World’ Unveiled
This article was written by Claire Hamlett on the PBN Website.
]]>This article was written by Joe Yonan on the PBN Website.
]]>Read more: 7 Vegan Pumpkin Recipes
Preparing pumpkin seed tofu is straightforward and rewarding. Blend raw pumpkin seeds with water and salt, then cook the mixture until it curdles. Adding lemon juice helps the curds separate further, creating a perfect tofu-like consistency. After pressing out the liquid using cheesecloth or a nut-milk bag, refrigerate the tofu to firm it up. The process is simple, making it a great weekend cooking project.
This tofu shines when roasted or pan-fried, as its crumbly texture holds up best with these methods. Season it with Cajun spices, garam masala, or jerk seasoning for a flavorful twist. Serve it over salads, in wraps, or as a protein-packed snack. Pumpkin seed tofu is versatile, high in nutrients, and offers a delicious, plant-based alternative to soy-based options.
Read more: 20 Easy Tofu Recipes To Up Your Daily Protein
Pumpkin seed tofu
Ingredients
- 2 cups 260g raw pumpkin seeds
- 4 cups 950ml water
- 1 teaspoon fine sea salt
- 2 tablespoons fresh lemon juice
Instructions
- Set a fine-mesh sieve over a bowl and line it with several layers of cheesecloth or a nut-milk bag.
- In a high-speed blender, combine the pumpkin seeds, water, and salt and puree on high speed for 2 minutes, until you see no specks.
- Pour into a medium saucepan and cook over medium heat, stirring occasionally with a silicone spatula—and being sure to scrape the bottom of the pan to avoid scorching—until the mixture starts to gently bubble, 10 to 15 minutes. You should see the mixture start to form small curds.
- Stir in the lemon juice and continue gently stirring, being careful not to break up the curds, until they separate a little more from the liquid, 2 to 3 minutes.
- Spoon or pour the mixture into the cheesecloth-lined sieve or the nut-milk bag, smooth the top, and close the cheesecloth, layering it on top as neatly and tightly as possible.
- Set a small smooth-bottomed plate on the cheesecloth and top it with a small can of beans or tomatoes to gently press about 20 minutes, until the “whey” has mostly stopped dripping out. (If you have a tofu-making press, that works well here, too, but you might need to work in two batches.)
- Leaving the tofu in the cheesecloth or nut-milk bag, transfer it to an airtight container and refrigerate until firm, at least 2 hours. (You can store it like this for up to 1 week.)
Reprinted with permission from Mastering the Art of Plant-Based Cooking by Joe Yonan, copyright © 2024. Published by Ten Speed Press, a division of Penguin Random House, LLC.
Read more: 10 Recipes That Use In-Season Vegetables For Fall
This article was written by Joe Yonan on the PBN Website.
]]>This article was written by Romina Callwitz on the PBN Website.
]]>Read more: 11 High Protein Vegan Snack Ideas
To make this fudge, roast Brazil nuts briefly to enhance their flavor, then blend until smooth. Mix in maple syrup, cacao powder, and coconut oil for richness, and stir in oat cream for creaminess. Folding in whole nuts provides a delightful texture contrast. Once the mixture is prepared, spread it into a lined dish and freeze for two hours to set. This process ensures easy slicing into bite-sized chunks.
This vegan Brazil nut fudge is versatile and delicious. It’s perfect as an afternoon snack or a thoughtful edible gift. Store it in the fridge for a quick, indulgent bite anytime. For an extra touch, sprinkle sea salt flakes on top before serving to elevate the flavors.
Please note: It’s advised to limit consumption of brazil nuts to around 1-2 each day due to their high selenium content. This recipe should therefore be eaten in moderation. Find more information on brazil nut intake here. You should always consult your doctor for personal health advice.
Read more: 20 Vegan Chocolate Dessert Ideas
Brazil nut fudge
Ingredients
- 240 g raw Brazil nuts
- 150 ml maple syrup
- ½ tsp salt
- 1 tsp cacao powder
- 2 tbsp coconut oil
- 30 ml vegan oat cream
- A handful of whole Brazil nuts for the crunchy filling
Instructions
- Start by placing the raw Brazil nuts on a baking tray and roast them in the oven at 200°C for 4-5 minutes, stirring them halfway through. Transfer the toasted nuts to a high-speed blender and process for 5-10 minutes until smooth. Make sure to give the blender a little break in between and scrape down the sides of the blender.
- Once smooth, add in the maple syrup, salt, cacao powder and coconut oil and pulse 3-4 times to combine the ingredients. Lastly, stir the vegan oat cream into the fudge mixture and fold in a handful of whole Brazil nuts for a crunch.
- Line a rectangular 4 x 6-inch freezer-proof dish with parchment paper and transfer the mix into the dish. Even out the top with a spatula until smooth & transfer the dish to the freezer for 2 hours to set the fudge. Freezing will also make it easier to cut it into bite-size chunks.
- Cut the frozen fudge into 16-20 bite-size pieces and store it in an air-tight container in the fridge. It’s delicious served on its own or with a little sprinkle of sea salt flakes on top – divine!
This recipe was republished with permission from Romy London.
Read more: 15 Vegan Dessert Ideas
This article was written by Romina Callwitz on the PBN Website.
]]>This article was written by Claire Hamlett on the PBN Website.
]]>Read more: Using Mushrooms As Meat: The Ultimate Guide
Chef and café co-owner Helen Wilson sourced the mushrooms from Welsh mushroom grower Madarch Ty Cynan Mushrooms. The café already served “medicinal” mushroom drinks. Wilson had been on the hunt for a local Lion’s mane supplier for a long time. “When I found out [Lion’s mane] was being grown in Carmarthenshire I couldn’t wait to experiment with it and see if it could be made into a burger,” she said in a statement.
In addition to tempeh and seitan, the mushroom patties are made with 11 herbs, spices, and “other top secret ingredients.” The double cooked burgers are served with sriracha mayonnaise, pickles, and tomato in a vegan brioche bun. They come with a side of roasted Welsh baby potatoes and salad.
Burger benefits
Lion’s mane appealed to Wilson as an ingredient for the mushroom’s health and environmental benefits. With its distinctive furry texture, the mushroom has been linked to improved cognitive and nervous system function.
Read more: Derek Sarno’s ‘Dream’ Project Turns Chicken Farm Into Mushroom Growing Operation
Being versatile, with an umami flavor and meaty bite, Lion’s mane mushrooms are becoming an increasingly popular replacement for meat from animals. Mushrooms have a vastly smaller environmental impact than meat, using less land and water and with few carbon emissions. As mushrooms feed on decaying matter, they can also help cut food waste by upcycling it into nutrient-rich meat alternatives.
“Our motivation is to produce food and drink that is not only good for people’s health but is also better for the environment and sustainability and a Lion’s Mane Burger produced in Wales, by us, is just this,” said Wilson. “Reducing or stopping consumption of animal products is the single biggest thing anyone can do to reduce their carbon footprint — this is what we are passionate about.”
Read more: 14 Vegan Mushroom Recipes For A Vitamin D Boost
This article was written by Claire Hamlett on the PBN Website.
]]>This article was written by Joanne Lee Molinaro on the PBN Website.
]]>Read more: 10 Vegan Sandwich Ideas
But what exactly is a perilla leaf? Resembling large mint leaves, perilla leaves have a tender texture and mild taste with hints of sesame and mint. Commonly used in Korean cooking for wraps and salads, they bring a refreshing, herbaceous profile to recipes. Meanwhile, the process of making focaccia remains true to tradition. Simply mix yeast with warm water and sugar, let it bloom, then combine with flour, salt, garlic, and perilla ribbons.
After kneading and letting the dough rise, it’s pressed into a pan, dimpled, topped with whole perilla leaves, and baked until golden. This perilla leaf focaccia is perfect for the whole family, blending familiar comfort with a hint of adventure. Its soft, airy interior pairs well with a range of plant-based toppings – think hummus, roasted vegetables, or a drizzle of vegan basil pesto.
Read more: 6 Spooky Vegan Halloween Recipes
Perilla leaf focaccia
Ingredients
- 2¼ teaspoons active dry yeast
- 1 tablespoon sugar
- 1 cup (240g) warm water (between 100°F and 110°F)
- 2½ cups (350g) all-purpose flour
- 1 teaspoon salt
- ½ cup (65g) extra-virgin olive oil
- 2 cloves garlic minced
- 3 to 4 perilla leaves cut into ribbons, plus 3 to 4 small whole leaves for topping
- Course sea salt for sprinkling
Instructions
- In a small bowl, mix together the yeast, sugar, and warm water. Set it aside until the mixture starts to foam, about 10 minutes.
- Meanwhile, in a medium bowl, combine the flour, salt, garlic, ¼ cup of the olive oil, and the perilla ribbons.
- Slowly pour the yeast mixture into the flour. Using a wooden spoon (or chopsticks), stir the mixture together until a dough forms. Using your hands, knead the dough for about 5 minutes. You can do this in the bowl or you can remove the dough and knead it on a floured surface.
- Wash and rinse the bowl with warm water. Mist it with a little cooking spray and return the dough to the bowl. Cover the bowl with plastic wrap or a lid, and set it aside somewhere warm until it has doubled in size, about 1 hour. Re-cover the bowl with plastic wrap or a lid, and set it aside somewhere until it has doubled in size, about 45 minutes.
- Punch the dough down to release excess gas. Knead it for another minute or so. Add the remaining ¼ cup olive oil to a medium pan (I use a cast-iron pan, but you can also use a 9-inch baking pan).
- Place the dough into the oiled pan and use the fingers of both hands to spread and press the dough so that it stretches to the edges of the pan. Flip the dough over and repeat, creating the trademark “dimpling” of focaccia. Cover the pan with a dry kitchen towel and let it sit for another 20 minutes.
- Meanwhile, preheat the oven to 425°F.
- When the dough is ready to bake, sprinkle generously with sea salt and top with a few whole perilla leaves. Bake until golden brown, about 22 minutes.
Excerpted from Korean Vegan Copyright © 2021 by Joanne Lee Molinaro. Published by Avery, an imprint of Penguin Random House LLC. Reproduced by arrangement with the Publisher. All rights reserved.
Read more: 30 Fall Recipes To Warm Up Your Evenings
This article was written by Joanne Lee Molinaro on the PBN Website.
]]>This article was written by Editorial Team on the PBN Website.
]]>Read more: 25 Cheese Recipes That Are Warming, Comforting, And Completely Vegan
Cashew nacho cheese is popular for a reason. Cashews create a rich, velvety base that mimics the texture of traditional cheese sauces without the dairy. Their natural creaminess, subtle taste, and ability to blend into a silky finish make them a favorite in vegan cooking. To make this cheese, blend soaked raw cashews with pumpkin seeds, lemon juice, garlic, jalapeño, and a hint of chipotle powder for a smoky kick. The result is a bold, zesty sauce that stays fresh in the fridge for up to four days.
Cashews also come with added benefits. They’re rich in healthy fats, plant protein, and essential minerals like magnesium and copper. This nutrient boost means that your nacho cheese is not only tasty but also nourishing. Make a batch and spread the love – this cashew nacho cheese is bound to become a staple at any gathering.
Read more: Making Vegan Cheese From Scratch: 4 Easy Recipes To Try
Cashew nacho cheese
Ingredients
Base of the cheese sauce
- 1 cup raw cashews soaked for 4 hours or up to overnight
- 2 tablespoons pumpkin seeds
- 2 tablespoons fresh lemon juice
- 1 small garlic clove
Seasonings three ways
- ½ to 1 whole jalapeño seeded
- 2 teaspoons Himalayan salt plus more to taste
- 1 ½ teaspoons chipotle powder
Instructions
- Drain and rinse the cashews under cold water until the water runs clear.
- Transfer the cashews to a high-speed blender and add the pumpkin seeds, lemon juice, garlic, jalapeño, salt, chipotle powder, and 1 ¼ cups of water.
- Blend until smooth and creamy.
- The mixture will keep in the fridge, covered, for 3 to 4 days.
Adapted from The Gracias Madre Cookbook Copyright © 2024 by Gracias Madre. Reprinted here with permission from Avery, an imprint of Penguin Random House Publishers.
Read more: Throwing A Vegan BBQ? Here Are 10 Recipes To Make
This article was written by Editorial Team on the PBN Website.
]]>