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.

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.

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

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

Read more: High Protein ‘Bubble Bagel Bites’

Cucumber bites

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

5 from 1 vote

Servings8 bites

Ingredients

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

One Week’s Worth of Sushi Rice*

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

Ranchy Dressing**

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

Instructions

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

One Week’s Worth of Sushi Rice

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

Ranchy Dressing

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

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

Read more: Sticky Vegan Cauliflower Wings

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

Because there’s no oven involved, these bars are a great option for baking with kids. They can help with stirring, pressing, and of course, licking the spoon. They also keep well in the fridge, making them a handy snack to have on hand throughout the week.

Read more: Protein-Packed Creamy Peanut Butter Mousse

Vegan rice cake chocolate bars

For this week's snack we are making some delicious rice cake chocolate bars, that are guarantee to satisfy your sweet cravings after lunch!

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Servings8 bars

Ingredients

• 100 g dried fruit (I used apricots and medjool dates)
• 45 g  rice cakes (around 6 pieces)
• 100 g walnuts
• 120 g crunchy peanut butter
• 1 tbsp cacao nibs
• 4 tbsp maple syrup
• A pinch of salt
• 100 g dark chocolate (I used 85% cacao)

Instructions

• Cut the dried fruit in small pieces, if they aren't already place them in a large bowl.
• Break apart the rice cakes and add them in a food processor, along with the walnuts and pulse few times until they break down into small pieces.
• Add the above mixture into the bowl, along with the remaining ingredients (except the chocolate) and combine using cooking gloves.
• 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.
• Add the melted chocolate into the bowl with the rest of the ingredients and combine well.
• Taste the mixture and adjust the sweetness to your preference.
• Transfer the mixture into a dish lined with parchment paper and spread it in an even layer using the back of a spoon.
• Place it into the fridge to set for a couple of hours.
• Once it's set, cut into pieces and store it in an airtight container in the fridge for up to a week.

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

Read more: 15 Vegan Dessert Ideas: From Pancake ‘Cereal’ To A Chocolate Croissant Tearer

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

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

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

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

Pistachio milk

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

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Servings3

Ingredients

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

Instructions

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

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

Read more: Vegan Chickpea Chocolate Mousse

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

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

Read more: How To Make Vegan Yogurt At Home

Herb butter

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

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Prep Time15 minutes mins

Servings250 grams

Ingredients

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

Instructions

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

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

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

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

This Natlicious Food recipe enhances their natural nuttiness with a blend of Chinese five spice, smoked paprika, garlic granules, and oregano, creating a bold and aromatic flavor profile. Olive oil and maple syrup help coat the chickpeas evenly, adding a subtle sweetness that balances the warming spices.

Spiced chickpeas can be eaten on their own as a snack, used as a crunchy topping for salads, or added to grain bowls and wraps for extra texture and protein.

Read more: Silky Butter Beans With Roasted Corn And Hazelnuts

Today's snack is super easy to make and super versatile! You can enjoy it as it is, or you can add it in your salads, serve it on top of hummus or any other spread, use it as croutons in soups, sky is the limit!

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Servings1 jar

Ingredients

• 300 g cooked chickpeas
• 1 tbsp olive oil
• 1 tsp maple syrup
• 1/2 tsp of each Chinese 5 spice, smoked paprika, garlic granules and oregano
• Salt and pepper

Instructions

• Drain and pat dry the chickpeas with a clean kitchen towel or some kitchen paper.
• Add the chickpeas in a large mixing bowl, along with the remaining ingredients and mix well.
• Place them on a baking tray, that is lined with parchment paper on a single layer and bake in a preheated oven at 200°C for 30-35 minutes, turning them after 20minutes.
• Once baked, let them cool down completely before you store them in an air-tight container for 3-4 days.

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

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

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

Originating in the Middle East, hummus is a creamy and flavorful dip made primarily from blended chickpeas, tahini (ground sesame seeds), lemon juice, garlic, and olive oil. Hummus is naturally plant-based because all of its core ingredients come from plants.

This recipe, which comes from Jenné Claiborne’s cookbook Sweet Potato Soul Vegan Vibes, uses mixed mushrooms as its secret ingredient, alongside a mix of herbs and spices. It’s perfect for parties and gatherings, or just to eat at home on the sofa!

Read more: Move Over Chickpeas, This Vegan Hummus Recipe Puts Beans Centerstage

‘Magical Mushroom’ Hummus

This chickpea dip is silky smooth and savory, topped with meaty sautéed mushrooms, and I use a little porcini mushroom powder to enhance the mushroom flavor. The trick to making luxuriously silky hummus is to use warm chickpeas. Freshly cooked and right out of the pot is best, but if you must use canned chickpeas, warm them in their liquid before blending. Make sure the beans are warm throughout.

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Servings4 cups

Ingredients

• 2 tbsp extra virgin olive oil
• 2 garlic cloves, minced
• 1/2 tsp cumin seeds
• 2 cups chopped mixed mushrooms
• Sea salt

Hummus

• 3 cups cooked chickpeas, still warm, or 2 cans, warmed (liquid reserved, see note)
• 3 tbsp tahini
• 1 tbsp fresh lemon juice, plus more to taste
• 1 tsp ground cumin
• 1 tsp porcini mushroom powder or 1/2 tsp truffle mushroom powder
• 2 tsp mellow (white) miso
• 3 tbsp extra virgin olive oil, plus more for drizzling
• About 1/4 cup aquafaba, warmed (see note)
• Sea salt
• Fresh parsley, for garnish
• Freshly ground black pepper, for garnish

Instructions

Make the mushroom topping:

• In a skillet, heat the olive oil over medium heat. Add the garlic and cumin seeds and sauté until the garlic is fragrant and slightly golden, about 1 minute.
• Add the mushrooms and a pinch of salt and sauté over medium-low heat until the mushrooms are tender, about 15 minutes. As the mushrooms cook, place a heavy flat pot lid directly on the mushrooms. This will help them before meatier, crispier, and even more flavorful.

Make the hummus:

• While the mushrooms cook, combine the chickpeas, tahini, lemon juice, ground cumin, mushroom powder, and miso and blend until creamy in a food processor. With the machine running, slowly pour in the olive oil and then add aquafaba to think. Add as much or as little you would like to achieve your desired texture. I usually add around 1/4 cup.
• Season the hummus to taste with salt and lemon juice. Transfer the creamy hummus to a serving bowl. Top with cooked mushrooms. Garnish with a generous drizzle of olive oil, fresh parsley, and black pepper.

 Aquafaba is the cooking liquid from home-cooked chickpeas or the liquid in the can for canned. When draining the home-cooked or canned chickpeas, be sure to save the aquafaba.

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: Baked Hummus Pasta

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

This recipe, which comes from Antonio Alderuccio, shows you how to make a vegan alternative to butter. While it isn’t suitable for cooking or baking, it works very well on bread or in recipes like risotto or pasta. Ingredients include blanched almonds, cocoa butter, refined coconut oil, and apple cider vinegar, as well as your choice of flavoring.

Making your own butter is a great way to get creative in the kitchen, and this recipe is hassle-free and easy to make.

Read more: How To Make Vegan Yogurt At Home

Dairy-free butter

This vegan butter alternative is great for spreading on bread or stirring into risotto or pasta to add creaminess at the end. However, it’s not suitable for cooking or baking. For desserts, I recommend substituting butter with avocado or margarine, and for cooking opt for margarine. This ensures you maintain the right flavours and textures in your dishes while adhering to vegan guidelines. Makes 300g (10½oz)

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Duration40 minutes mins

Cook Time5 minutes mins

Prep Time15 minutes mins

Ingredients

• 100 g blanched almonds
• 150 g cocoa butter
• 50 g refined coconut oil
• ½ tsp flaked sea salt
• 1 tsp apple cider vinegar

Flavourings (optional, choose one):

• 2 tbsp dried seaweed flakes
• 2 tbsp fresh tarragon leaves
• 2 tbsp chopped fresh coriander leaves
• 2 tbsp capers, chopped

Instructions

• In the bowl of a food processor or high-speed blender, blitz the blanched almonds until they form a fine almond meal.
• In a small saucepan over a low heat, melt the cocoa butter and coconut oil for a few minutes until fully melted.
• Add the melted cocoa butter and coconut oil to the blended almonds, along with 4 tablespoons water, the salt and apple cider vinegar. If using any of the optional flavourings, add them to the blender now as well. Blitz until smooth and creamy, scraping down the sides of the blender as needed. Pour the mixture into a small container or mould lined with parchment paper and chill in the fridge 30–40 minutes or until firm.
• Remove from the fridge and decant the butter from its container. Slice it into individual servings, if you like.

TIP: Store the vegan butter in an airtight container in the fridge for up to 2 weeks

This recipe was republished with permission from Veganissimo! by Antonio Alderuccio, Published by White Lion, £20.00, April 10th 2025

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

This article was written by Antonio Alderuccio on the PBN Website.

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

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

Read more: How To Make This Two-Minute Tofu

Nondairy yogurt

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

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Prep Time12 hours hrs

Ingredients

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

Instructions

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

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

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

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

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

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

Read more: Easy Vegan Drunken Noodles

Pickled sesame cucumbers

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

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Servings4

Ingredients

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

Instructions

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

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

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

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

This dish is great because it’s easy to make and packed with protein from the tofu. You can enjoy it cold, or heat it up by steaming it. It’s a great snack, but also works as an appetizer or even a quick topping for rice or noodles. The chili crisp and tamari give it a savory kick, making it super flavorful.

If you’re ever in a pinch and need something fast, this two-minute tofu is a go-to recipe. It’s simple, nutritious, and full of umami goodness.

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

Two-minute tofu

When you're in a rush or want a quick appetizer, try this recipe. Serve it cold, or steam it if you prefer hot tofu.

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Servings2 servings

Ingredients

• One 15-ounce package silken tofu drained
• 2 tablespoons chili crisp
• 1 tablespoon tamari
• 2 teaspoons gluten-free vegetarian mushroom oyster sauce
• 1 teaspoon organic cane sugar
• 1 teaspoon toasted sesame oil
• 2 scallions thinly sliced
• Flaky salt to taste

Instructions

• Drain the tofu in its package, flip the container over onto a plate or flat bowl, and remove the container.
• In a small bowl, mix together the chili crisp, tamari, mushroom oyster sauce, sugar, and sesame oil. Pour it over the tofu. Garnish with sliced scallions and flaky salt and enjoy cold.

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

Read more: How To Make Vegan Kimchi At Home

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

The nutritional yeast gives it a cheesy flavor, while the nuts provide a slightly rich texture. Tamari adds depth, making this more than just a basic nut topping. It’s a great option for anyone who avoids dairy but still enjoys the taste of parmesan.

For many people, parmesan (which isn’t suitable for vegetarians or vegans) is a difficult food to give up when transitioning to a plant-based diet. Shop-bought vegan parmesan products can often be pricey, so this recipe is a game-changer if you’re a fan of the cheese. This vegan parmesan stores well in the fridge for up to two weeks, and it’s a practical addition to any kitchen. The recipe comes from Veganissimo!, where Alderuccio shares more plant-based versions of Italian classics.

Read more: Balsamic Tofu With White Bean Sauce And Agave Pumpkins

Vegan parmesan recipe

If you follow a plant-based diet and miss the taste of parmesan cheese, you need this five-minute vegan recipe in your life.

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Duration5 minutes mins

Prep Time5 minutes mins

Servings170 grams

Ingredients

• 150 g (5½oz) cashews or almonds, or a mix of both
• 18 g (¾oz) nutritional yeast
• ½ tsp tamari sauce
• 1 tsp fine sea salt

Instructions

• Place the cashews, nutritional yeast, tamari sauce and salt into the bowl of a food processor or high powered blender. Pulse for 20–30 seconds or until the ingredients turn to a fine, crumbly texture that resembles grated parmesan cheese. Be careful not to over-process, as you don’t want it to turn into a nut butter.
• Taste and check for seasoning, and adjust with salt, if necessary.

TIP: Transfer the cheesy crumbs to an airtight container and chill in the fridge for up to 2 weeks.

veganissimo! by Antonio Alderuccio, Published by White Lion, £20.00, April 10th 2025

Read more: Vegan Apple And Onion Bhajis

This article was written by Antonio Alderuccio on the PBN Website.

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

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

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Kimchi recipe

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

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Cook Time10 minutes mins

Prep Time20 minutes mins

Servings2 kg

Ingredients

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

Instructions

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

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

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

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

The batter combines gram flour, baking powder, turmeric, chili powder, and fresh green chili for heat. Instead of just water, apple juice is used to bring everything together, enhancing the natural sweetness of the grated apple. The onion adds the signature texture, making each bite crispy and flavorful.

These JAZZ Apple plant-based bhajis are best eaten hot, served with chutney or a yogurt-based dip. They work well as a snack, appetizer, or part of a larger meal. The combination of sweet and spicy flavors makes them stand out. Whether you’re making them for a gathering or a cozy night in, they’re a great way to enjoy a classic dish with a new twist.

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Apple and onion bhajis

These apple and onion bhajis are a quick and affordable snack or side. They'll go well with dips, as part of a larger meal, or simply as a comforting treat.

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Duration20 minutes mins

Prep Time20 minutes mins

Servings8 bhajis

Ingredients

• 1 JAZZ Apple grated
• 100 ml apple juice see below
• 1 large white onion finely sliced
• 100 g gram flour
• ½ tsp baking powder
• ½ tsp chili powder
• ½ tsp turmeric
• 1 green chili finely chopped
• Neutral oil for frying

Instructions

• Grate the Jazz apple and squeeze out most of the juice. Reserve the juice. Place the grated apple in a bowl with ice-cold water. Slice the onion and add to the bowl.
• Add the gram flour and baking powder to a large mixing bowl, then add the chilli powder, turmeric, chopped chilli and a pinch of salt. Mix in about 100ml of apple juice (add more water if need-be) to make a thick batter.
• Add a splash more if it feels too stiff, but remember it’ll begin to hydrate after a while as the apple and onion contain moisture.
• Drain the onion and apple well and mix it into the batter. Heat about 5cm of oil in a deep pan or deep-fryer to 180°C.
• Lower heaped tablespoons of the bhaji mixture into the pan, a few at a time, and cook for a few mins, turning once, until they are evenly browned and crisp.
• Drain on kitchen paper, sprinkle with a little salt and keep warm while you cook the rest.

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