All Recipes

Vegan Orange Cake

Vegan Orange Cake is a dairy-free cake which is packed with the natural sweetness of oranges. If you are looing for a gluten-free vegan cakes, this cake is ideal for any all the occasion. With a delicate orange glaze this vegan orange cake recipe will be a hit at your next gathering.

Ingredients

2 cups self-raising flour⁣

1/2 cup almond meal ⁣

2 Oranges (1 1/2 cups orange juice + zest) ⁣

1 cup sugar⁣

1/2 cup olive oil ⁣

⁣Whipped Coconut Frosting (optional):⁣

1 x 400g tin coconut cream

1 tablespoon maple syrup ⁣

1 teaspoon vanilla extract ⁣

Method

The night before, place the coconut cream in the fridge.⁣

Preheat the oven to 175 degrees C/ 350 degrees F. Line a 20cm cake tin with non-stick paper.⁣

In a large bowl, mix together the flour, almond meal, sugar and zest of one orange.⁣

Peel the oranges and blend them in a blender until it becomes juice. Aim for 1 1/2 cups of juice.⁣

Pour the orange juice and olive oil into the flour mix. Gently fold to combine until no lumps of flour remain⁣

Transfer the batter to the prepared cake tin. Bake for 30-35 minutes until a knife inserted comes out clean⁣

Remove from the oven and allow the cake to fully cool before frosting ⁣

Make the frosting: open the coconut cream and scoop out the thick “cream” portion. Discard the coconut water part. Use an electric beater to whip the coconut cream, maple syrup & vanilla for 2 minutes until thick & fluffy. Be careful not to overwhip as this can cause the coconut cream to split. ⁣

Spread the frosting over the top of the cake. *Optional decorate with toppings of choice!

March 9, 2025 by All Recipes 0

Vegan Lemon Curd

vegan lemon curd

There are spreads you buy from a jar and feel vaguely disappointed by. And then there are spreads like this Vegan Lemon Curd — the kind that you make once from scratch and realize immediately, irreversibly, that homemade lemon curd is in a completely different category from anything that has ever come in a jar. This is that curd. Brilliant yellow, impossibly silky, intensely lemony in the way that only fresh lemon juice and zest can achieve, with a richness and body from coconut cream and cornstarch that make it spread like liquid silk and set into glossy, glossy, glossy perfection. The one that goes on everything. The one you make in double batches and find seventeen uses for before the week is out.

This recipe cooks fresh lemon juice, lemon zest, sugar, coconut cream, cornstarch, and turmeric into a thick, glossy, intensely flavored curd that is every bit as silky and rich as a traditional egg-and-butter lemon curd, without any of either. The turmeric provides the characteristic deep yellow color that lemon curd should have, contributing a negligible flavor note while making the finished curd look exactly as beautiful as it should.

What makes this curd so outstanding is the ratio of lemon to sweetness — using more lemon than most recipes dare to, producing a curd that is genuinely tart and intensely citrusy rather than merely sweet with a hint of lemon, balanced by just enough sugar to make every spoonful genuinely delicious.

This recipe is 100% vegan, naturally gluten-free, ready in just 15 minutes, and absolutely magnificent spread on toast, used as a cake filling, swirled into yogurt, folded into whipped coconut cream, or eaten directly from the spoon standing at the kitchen counter.

Recipe Information

Prep TimeCook TimeChill TimeTotal TimeServingsCalories
5 mins10 mins30 mins45 mins8~120 kcal

Ingredients

For the Lemon Curd

  • ½ cup (120ml) fresh lemon juice (from approximately 3–4 large lemons)
  • Zest of 2 lemons
  • ½ cup (100g) cane sugar
  • ½ cup (120ml) full-fat coconut cream
  • 2 tbsp cornstarch
  • ¼ tsp turmeric
  • 2 tbsp vegan butter, cold, cut into small cubes (stirred in at the end)
  • Pinch of salt

Optional Uses

  • Spread on toast or bagels
  • Fill cakes or cupcakes
  • Swirl into vegan yogurt or chia pudding
  • Layer in trifles and parfaits
  • Fill tart shells for lemon tarts
  • Fold into whipped coconut cream for lemon mousse
  • Drizzle over pancakes or waffles

Instructions

  1. Combine all ingredients except the butter. In a medium saucepan whisk together the lemon juice, lemon zest, sugar, coconut cream, cornstarch, turmeric, and salt until the cornstarch is completely dissolved with no lumps remaining. This pre-whisking before heat prevents lumps from forming during cooking.
  2. Cook over medium heat. Place the saucepan over medium heat and cook, whisking continuously and without stopping, until the mixture thickens significantly — approximately 7–9 minutes. The curd is ready when it coats the back of a spoon thickly and a line drawn through it holds its shape cleanly.
  3. Remove from heat and add the butter. Remove the pan from the heat immediately and add the cold vegan butter cubes one at a time, whisking each one in until completely melted and incorporated before adding the next. This technique — called mounting — adds gloss and richness to the finished curd.
  4. Strain for ultimate smoothness. Pour the curd through a fine mesh sieve into a clean jar or bowl to remove the lemon zest pieces and any lumps, producing a perfectly smooth, glossy curd.
  5. Cool and store. Press a sheet of plastic wrap directly onto the surface of the curd — preventing a skin from forming — and refrigerate for at least 30 minutes until thickened to the desired spreading consistency. The curd thickens considerably as it chills.

Pro Tips

  • Whisk continuously throughout cooking without stopping — the moment you stop whisking a cornstarch-thickened curd over direct heat is the moment lumps begin to form.
  • Use fresh lemon juice only — bottled lemon juice lacks the volatile aromatic compounds that make fresh lemon curd so intensely flavored and alive.
  • Use both juice and zest — the zest contains aromatic oils that are entirely absent from the juice, and these oils contribute much of the complex, floral lemon character of great lemon curd.
  • Add the vegan butter off the heat one cube at a time for the glossiest, most emulsified result.
  • Strain the finished curd — removing the cooked zest pieces produces a perfectly smooth, professional result.

The Brilliant History of Lemon Curd

Lemon curd is one of the most beloved British preserves, with a history stretching back to the nineteenth century when it first appeared as a simple preparation of lemon juice and zest cooked with eggs, butter, and sugar into a thick, spreadable preserve. It became particularly associated with afternoon tea, where it was served alongside scones and clotted cream as an alternative to jam, and remains one of the defining flavors of British baking and preserving tradition.

The name “curd” derives from the cheese-making process that it superficially resembles — both involve the controlled thickening of a liquid into a more solid, concentrated form through heat and chemical interaction. In lemon curd’s case, the proteins in the eggs traditionally provided this thickening; in this vegan version, cornstarch performs the same role, producing an identically thick, glossy, sliceable result without the eggs.

Lemon curd’s enduring appeal lies in its extraordinary versatility — it works as a spread, a filling, a sauce, a topping, and an ingredient in countless other preparations, making it one of the most useful and most rewarding things available to make in a home kitchen.

Flavor Variations

  • Lime Curd: Replace the lemon juice and zest with fresh lime juice and lime zest for a more tropical, slightly more tart version with a beautiful pale green color.
  • Orange Curd: Replace the lemon with fresh orange juice and zest for a sweeter, more mellow citrus curd.
  • Grapefruit Curd: Use pink grapefruit juice and zest for a more bitter, complex curd with a beautiful blush color.
  • Lemon Lavender Curd: Add 1 teaspoon of culinary dried lavender to the curd while cooking and strain out with the zest for a floral, aromatic version.

Nutritional Highlights (Per Serving — 2 tbsp)

CaloriesProteinCarbsFiberFat
~120 kcal0g18g0g6g

Storage

  • Refrigerator: Store in a sealed jar for up to 2 weeks. The curd continues to thicken slightly during refrigeration.
  • Freezer: Freeze in a sealed container for up to 3 months. Thaw overnight in the refrigerator and stir well before using — the texture may be slightly different after thawing but still delicious.
  • Gifting: Homemade lemon curd in a beautiful jar makes one of the most wonderful and appreciated homemade food gifts available. Label with the date and storage instructions.

Frequently Asked Questions

Why is my lemon curd too thin?

Thin curd is caused by insufficient cooking time or insufficient cornstarch. Ensure the curd has thickened significantly on the stovetop — it should coat the back of a spoon visibly — before removing from the heat. It will thicken further during chilling.

Can I make this curd less sweet?

Yes — reduce the sugar to 6 tablespoons for a more tart, assertively lemony curd. Do not reduce below this as the sugar also contributes to the texture of the finished curd.

Why did my curd turn lumpy?

Lumps are caused by stopping whisking during cooking, or by the cornstarch not being fully dissolved before heating. Whisk continuously without stopping and ensure the cornstarch is completely dissolved in the cold liquid before applying heat. Straining the finished curd removes any lumps that do form.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more vibrant vegan breakfast and baking recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

March 9, 2025 by All Recipes Breakfast 0

Vegan Lemon Cake

Vegan Lemon Cake is dairy-free cake which bursts with natural lemon flavor. It is a perfect option for anyone searching for healthy vegan cakes as this plant-based lemon cake is delicious and easy to make.  Perfect for vegans, gluten-free diets, or anyone seeking a healthier dessert, this cake is ideal for celebrations, tea time, or a sweet treat any day.

Ingredients

For the lemon cake:

1 cup of unsweetened almond milk

1 teaspoons apple cider vinegar

1/2 cup aquafaba liquid from a can of chickpeas

7 tablespoons (1/2 cup) vegan butter, softened to room temperature

1/2 cup neutral flavored oil, such as vegetable or grapeseed

1 cup granulated sugar

1 tablespoon freshly grated lemon zest

1/2 tablespoon pure lemon extract

1 teaspoons pure vanilla extract

3 cups cake flour

1/2 tablespoon baking powder

1/2 teaspoon salt

1/2 teaspoon yellow food coloring, optional

For the frosting:

1/2 cup vegan butter, softened to room temperature

3 cups powdered sugar

1 tablespoons fresh squeezed lemon juice

1 tablespoons non-dairy milk

1/2 tablespoon freshly grated lemon zest

1/2 teaspoon pure vanilla extract

Instructions

Preheat the oven to 350 degrees F. Grease two 6 inch cake pans and line the bottoms with parchment rounds (I cut them out myself to fit the bottom of the pans to prevent sticking.)

Vegan buttermilk: In a measuring cup, combine the soy milk and apple cider vinegar. Let sit a few minutes until it curdles.

Aquafaba: In a medium sized bowl, drain the chickpeas to collect the liquid from the can. (Rinse the chickpeas and refrigerate for another use.) Measure 1/2 cup of aquafaba. With a hand mixer, mix on medium-high speed for 1 minute, until light and foamy. Set aside.

In a large bowl, add the softened butter, oil, sugar and lemon zest. Beat on medium speed with the handheld mixer until light and fluffy, about 2 minutes. Now add in the lemon and vanilla extracts and beat to combine. If using the yellow food coloring, add it in now as well.

On low speed, add in the vegan buttermilk and aquafaba and mix. Now add the flour, sprinkle the baking powder and salt on top of the flour and mix on low until well combined, about 1-2 minutes, scraping the sides as needed with a spatula. Do not over mix.

Divide the batter equally in the prepared pans. Bake for 30 minutes, until a toothpick inserted comes out clean. Let cool on wire racks for 10 minutes, then run a knife around the edges to loosen, and carefully invert the cakes onto your hand. Remove the parchment paper and place on a wire rack to cool completely.

Make the frosting: Using a stand mixer or hand mixer, beat the vegan butter until light and fluffy, about 1 minute. Reduce the speed, add in the 2 cups of the powdered sugar, lemon juice, lemon zest and vanilla extract. Beat on low, then switch to medium speed and beat until light and fluffy, about 2 minutes. Now add in the remaining 2 cups powdered sugar and mix. If the frosting seems too thick, add a tablespoon at a time of non-dairy milk. If the frosting seems too thin, add more powdered sugar until a desirable consistency is reached.

Frost the cake: Place one of the cake layers on your cake stand or plate. Frost the top evenly. Place the second cake layer on top. Top the second layer with more frosting, and frost the sides as well. Decorate as desired and serve!

Notes:

Aquafaba is the liquid in a can of chickpeas. Simply drain the chickpeas over a bowl and collect the liquid.

Cake flour is wonderful here if you can find it. The cake will come out fluffier with a fine crumb, but all purpose works if you don’t have access to cake flour. Gluten free all purpose flour works quite well, too.

Store leftover cake at room temperature for 3-4 days and make sure to cover any cut parts. Or keep it in the refrigerator for 1 week. It freezes perfectly as well.

Cupcakes – Divide into liners and bake for 20-24 minutes.

Consider adding a layer of vegan lemon curd to the middle, if desired.

March 9, 2025 by All Recipes 0

Vegan Egg Rolls

Delicious plant-based twist on the classic Chinese egg rolls. Wrapped in a crunchy vegan spring roll wrapper making these rolls perfect for a healthy vegan appetizers or vegan Asian recipes. These easy vegan egg rolls are a crowd-pleaser. You can serve with a tangy vegan dipping sauce for the perfect combination of crispy and savory. It is the best option for a gluten-free making these vegan egg rolls a must-try!

Ingredients:

Vegan egg roll wraps (from whole foods)

1 tsp sesame oil

1 cup of chopped scallions

1 cup of chopped purple onions

1 tbsp minced garlic

liquid aminos (soy sauce alternative)

2 1/2 cups of shredded cabbage

2 1/2 cups of carrots

Method

Heat some sesame oil in a large skillet and add minced ginger, scallion, purple onions, and minced garlic. cook on high heat for 2-3 minutes while stirring often.

Add the cabbage, carrot and liquid aminos. Cook it down for 4-6 minutes or until the veggies are tender!

You can either bake it, fry it, or put it in the air fryer! I decided to fry it to save some time.

In the large skillet, heat the oil and place the rolls FLAP down (this is important because the roll can unravel in the pot and you’ll have a mess!) only a few rolls at a time, turn them occasionally until 2-3 minutes. when golden, place on paper towels to drain the remaining oil!

March 9, 2025 by All Recipes 0

Vegan Lions Mane Mushroom Steaks Recipe

If you are looking for a healthy vegan dinner ideas or a protein-packed plant-based meal, this recipe is ideal for those craving a low-carb vegan recipe or mushroom-based dishes. Vegan Lion Mane Mushroom Steaks Recipe is a a mouth-watering meat alternative that can impress any guest on all the occasions.

Ingredients:

  • 1/2 large Lion’s Mane mushrooms
  • 1/2 tbsp olive oil
  • 1/2 tbsp balsamic vinegar
  • 1 tsp soy sauce
  • 1 tsp smoked paprika
  • 1/2 tsp garlic powder
  • Salt and pepper to taste

Instructions:

Preheat oven to 375°F (190°C).

Clean the Lion’s Mane mushrooms by gently wiping them with a damp paper towel. Do not rinse them as they will absorb water and become soggy.

Using a sharp knife, carefully slice the mushroom into 1/2 inch thick steaks.

In a small bowl, whisk together the olive oil, balsamic vinegar, soy sauce, smoked paprika, garlic powder, salt, and pepper.

Place the mushroom steaks in a baking dish and brush them generously with the marinade.

Bake the mushroom steaks for 20-25 minutes or until they are tender and golden brown.

Remove from the oven and serve hot.

These vegan Lion’s Mane mushroom steaks are a delicious and healthy alternative to traditional meat steaks. They are packed with flavor and are perfect for anyone following a vegan or vegetarian diet. Enjoy!

March 9, 2025 by All Recipes 0

Vegan Baked Cabbage Steaks

Looking for a healthy, delicious plant-based dish? You must try these Vegan Baked Cabbage Steaks! Whether served as a main dish, side, or appetizer, this simple yet flavorful recipe features thick cabbage slices, perfectly seasoned and baked to golden perfection. Fully packed with nutrients and naturally low calories makes these cabbage steaks a unique gluten-free and low-carb diets.

Ingredients:

  • 1 large head of cabbage
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional toppings: chopped parsley, lemon juice, balsamic glaze

Instructions:

Preheat the oven to 400°F (200°C).

Cut the cabbage into 1-inch thick slices, discarding the tough outer leaves.

In a small bowl, mix together the olive oil, garlic powder, paprika, oregano, salt, and black pepper.

Brush the mixture onto both sides of each cabbage slice.

Place the cabbage slices on a baking sheet lined with parchment paper, making sure they don’t overlap.

Bake for 25-30 minutes, flipping the slices halfway through, until they are tender and lightly browned.

Remove from the oven and serve with your desired toppings, such as chopped parsley, lemon juice, or balsamic glaze.

March 9, 2025 by All Recipes 0

Vegan Cabbage and Chickpea Pie

Vegan Cabbage and Chickpea Pie is a comforting plant-based pie which is made with nutritious chickpeas and tender cabbage. Our vegan savory pie is perfect choice for healthy vegan dinner recipes or a meatless pie. Fully packed with plant-based protein and fiber makes this cabbage pie a great option gluten-free vegan diet followers.

Servings, 3.

Ingredients:

For the Filling:
  • 1/2 small green finely shredded cabbage
  • 1/2 can drained and rinsed chickpeas,
  • 1/2 large onion, finely chopped
  • 1/2 cloves garlic, minced
  • 1/2 carrot, grated
  • 1/2 celery stalk, finely chopped
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1/2 cup vegetable broth
For the Pie Crust:
  • 1 cup all-purpose flour
  • 1/2 cup vegan margarine or coconut oil, cold and cubed
  • A pinch of salt
  • 3 tablespoons ice-cold water

Instructions:

In a large mixing bowl, combine the flour and a pinch of salt.

Add the cold, cubed vegan margarine or coconut oil to the flour. Use a pastry cutter or your hands to combine the fat and flour until it resembles coarse crumbs.

Gradually add the ice-cold water, one tablespoon at a time, and mix until the dough comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for 30 minutes.

In a large skillet, heat the olive oil over medium heat. Add the chopped onions and garlic and sauté until they become translucent.

Add the grated carrot and chopped celery, and cook for another 3-4 minutes.

Stir in the shredded cabbage and cook until it wilts down, approximately 10 minutes.

Add the chickpeas and spices (cumin, coriander, smoked paprika), and season with salt and pepper. Cook for an additional 5 minutes.

Pour in the vegetable broth and allow the mixture to simmer for 10-15 minutes, or until the cabbage is tender.

Preheat your oven to 375°F (190°C).

Divide the pie crust dough in half. Roll out one half on a floured surface to fit the bottom of a pie dish.

Transfer the cabbage and chickpea filling into the pie crust.

Roll out the remaining dough to create the pie’s top crust. Place it over the filling and crimp the edges to seal the pie.

Cut a few slits in the top crust to allow steam to escape during baking.

Place the pie in the preheated oven and bake for 30-35 minutes or until the crust is golden brown and the filling is hot and bubbly.

Allow the Vegan Cabbage and Chickpea Pie to cool slightly before serving. Slice and enjoy!

March 8, 2025 by All Recipes 14

Vegan Broccoli and Quinoa Cakes

vegan broccoli and quinoa cakes

There are vegetable patties you make because something healthy is needed. And then there are patties like these Vegan Broccoli and Quinoa Cakes — the kind that fry up golden and crisp on the outside while staying tender and savory throughout, packed with finely chopped broccoli, fluffy quinoa, and just enough binder and seasoning to hold together perfectly without ever feeling dry or bland. This is that patty. The one that makes broccoli genuinely exciting. The one that disappears from the plate before anyone admits how good it actually is for them.

These cakes combine cooked quinoa and finely chopped broccoli with garlic, nutritional yeast, and a flax egg binder, pan-fried until deeply golden on both sides. They hold together beautifully, have a satisfying bite from the quinoa, and carry enough savory seasoning to stand on their own as a main course or alongside a simple sauce.

What makes these cakes so outstanding is the texture balance — quinoa provides a slightly chewy bite and structure, finely chopped broccoli adds freshness and a subtle vegetal sweetness once cooked, and a generous hit of nutritional yeast and garlic provides the savory depth that makes them so easy to eat several of in one sitting.

This recipe is 100% vegan, naturally gluten-free, ready in about 35 minutes, and absolutely wonderful served with a simple lemon tahini sauce or a dollop of vegan yogurt alongside a fresh salad.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
15 mins20 mins35 mins4~230 kcal

Ingredients

For the Cakes

  • 2 cups (370g) cooked quinoa, cooled
  • 2 cups (180g) broccoli florets, very finely chopped (almost minced)
  • 2 flax eggs (2 tbsp flaxseed meal + 6 tbsp water — rest 5 minutes)
  • ½ cup (50g) breadcrumbs (or oat flour for gluten-free)
  • 3 tbsp nutritional yeast
  • 3 cloves garlic, minced
  • ¼ cup (30g) finely diced onion
  • 1 tbsp lemon juice
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper

For Cooking

  • 3 tbsp olive oil, for the pan

For the Lemon Tahini Sauce

  • 3 tbsp tahini
  • 2 tbsp lemon juice
  • 1 clove garlic, grated
  • 2–3 tbsp water, to thin
  • Salt to taste

Optional Add-ins

  • ¼ cup (30g) sun-dried tomatoes, finely chopped
  • 2 tbsp fresh dill or parsley, chopped
  • ¼ tsp chili flakes

To Serve

  • Lemon tahini sauce
  • Fresh herbs
  • A simple green salad
  • Lemon wedges

Instructions

  1. Prepare the broccoli. Finely chop the broccoli florets, almost to a mince — small enough to bind well into the patties without large chunks breaking them apart.
  2. Make the flax eggs. Combine the flaxseed meal and water in a small bowl, stir, and let rest for 5 minutes until gel-like.
  3. Combine the mixture. In a large bowl combine the cooked quinoa, finely chopped broccoli, breadcrumbs, nutritional yeast, garlic, onion, lemon juice, smoked paprika, salt, and pepper. Add the prepared flax eggs and mix thoroughly until everything holds together when pressed.
  4. Shape the patties. Divide the mixture into 8 equal portions and shape into patties about 7–8cm wide, pressing firmly so they hold together well.
  5. Cook the patties. Heat the olive oil in a large skillet over medium heat. Cook the patties for 4–5 minutes per side until deeply golden and crisp on both sides, pressing gently with a spatula.
  6. Make the sauce. Whisk together the tahini, lemon juice, garlic, and water until smooth and pourable. Adjust with salt and additional water as needed.
  7. Serve. Serve the warm cakes drizzled with lemon tahini sauce alongside a fresh salad or lemon wedges.

Pro Tips

  • Chop the broccoli very finely — large pieces make the patties harder to hold together and more likely to fall apart while cooking.
  • Let the mixture sit for a few minutes after combining to allow the flax egg and breadcrumbs to absorb moisture, making the patties easier to shape.
  • Press patties firmly when shaping and avoid flipping too early — let a proper golden crust form before turning.
  • Use cooled, not warm, cooked quinoa for the best texture and easiest shaping.

Why This Combination Works

Quinoa provides both protein and a pleasant chewy texture that helps these cakes feel substantial rather than purely vegetable-based, while finely chopped broccoli contributes nutrients and a subtle sweetness once cooked that balances the savory garlic and nutritional yeast. Together they create a patty that is genuinely filling and satisfying rather than feeling like a diet substitute for something else.

Flavor Variations

  • Curried Broccoli Quinoa Cakes: Add 1 teaspoon of curry powder to the mixture for a warmly spiced version.
  • Cheesy Version: Add ¼ cup of shredded vegan cheese to the mixture for extra richness.
  • Mediterranean Style: Add chopped sun-dried tomatoes and a pinch of dried oregano, serving with a dollop of vegan tzatziki.

Nutritional Highlights (Per Serving — 2 cakes)

CaloriesProteinCarbsFiberFat
~230 kcal9g28g5g9g

Storage

  • Refrigerator: Store cooked cakes in an airtight container for up to 4 days. Reheat in a skillet or air fryer to restore crispness.
  • Freezer: Freeze cooked, cooled cakes for up to 2 months. Reheat from frozen in an air fryer or oven until heated through and crisp.
  • Meal prep: These cakes are excellent for meal prep, holding their texture well across the week when reheated properly.

Frequently Asked Questions

Can I bake these instead of pan frying?

Yes — bake at 400°F (200°C) for 20–25 minutes, flipping halfway, though the crust will be slightly less crisp than pan frying.

Can I use a different grain instead of quinoa?

Yes — cooked rice or millet can be substituted, though the texture and protein content will be slightly different.

Why are my patties falling apart?

This is usually caused by broccoli pieces that are too large or insufficient binder. Chop the broccoli more finely and ensure the flax egg mixture has properly thickened before adding.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more satisfying vegan main dish and bowl recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

March 5, 2025 by All Recipes Mains & Bowls 3

Vegan Raspberry Ice Cream

Here is is a Vegan Raspberry Ice Cream which is a perfect option for a dairy-free ice cream. We made it with fresh raspberries and coconut milk for the perfect texture. This healthy vegan ice cream is ideal for anyone looking for a low-calorie vegan dessert or a gluten-free vegan treat makes it perfect for those on a plant-based diet or those seeking a refined sugar-free dessert. Whether you’re cooling off on a hot day or looking to satisfy your sweet tooth, this vegan raspberry ice cream will deliver all the indulgence you crave, guilt-free!

Ingredients:

1 cup aquafaba (the liquid from a can of chickpeas)

1 cup fresh or frozen raspberries (thawed if frozen)

1/2 cup granulated sugar

1 teaspoon vanilla extract

1 can (14 ounces) full-fat coconut milk (chilled in the refrigerator overnight)

Pinch of salt

Instructions:

Start by preparing your aquafaba. Drain a can of chickpeas, and reserve the liquid (aquafaba) in a bowl. You can store the chickpeas for other recipes.

In a blender or food processor, blend the raspberries until smooth. If you prefer a seedless ice cream, you can strain the raspberry puree through a fine-mesh sieve to remove the seeds.

In a mixing bowl, combine the raspberry puree, sugar, and vanilla extract. Mix well until the sugar is dissolved.

In a separate large mixing bowl, add the chilled coconut milk. Whip the coconut milk using an electric mixer until it becomes fluffy and creamy.

Gently fold the raspberry mixture into the whipped coconut milk until well combined.

In another clean mixing bowl, whisk the aquafaba and a pinch of salt using an electric mixer until it forms stiff peaks. This might take a few minutes.

Carefully fold the whipped aquafaba into the raspberry-coconut mixture. Be gentle to retain the airiness of the aquafaba.

Pour the ice cream mixture into a freezer-safe container, cover it with a lid, and place it in the freezer.

Let the ice cream freeze for at least 4-6 hours, or until it reaches the desired consistency. You can also stir the ice cream every hour during the freezing process to prevent ice crystals from forming.

Once the ice cream is frozen, scoop it into bowls or cones, and enjoy your creamy and fruity vegan raspberry ice cream!

March 5, 2025 by All Recipes 3

Creamy Vegan Cauliflower Cashew Alfredo

Creamy Vegan Cauliflower Cashew Alfredo is a dairy-free and plant-based twist on the classic Alfredo sauce. It is made with nutrient-dense cauliflower and cashews, this creamy vegan sauce offers a luscious texture and a savory, slightly nutty flavor that mimics traditional Alfredo without the cream or cheese.

SERVES 4

4 servings pasta of choice, cooked according to package, 1/2 C of pasta water reserved

1 C cauliflower florets

1/2 C raw cashews

2 garlic cloves

1/4 yellow onion

1/2 – 2/3 C water (start with 1/2 C)

2 TBSP tapioca flour, arrowroot powder, or corn starch

1/2 TBSP miso paste

1/2 tsp Dijon mustard

1 tsp coconut aminos or soy sauce

1 lemon, juiced

1/2 tsp salt and pepper

2 TBSP nutritional yeast

1 C fresh parsley, chopped, for garnish

Method:

Add cauliflower, cashews, garlic, and onion to a medium sauce pan covered with water. Boil for 15 minutes until cauliflower is VERY soft.

Drain and transfer to a high speed blender. Meanwhile, cook pasta in same pot being sure to reserve 1/2 C pasta water and set aside.

Add remaining ingredients to blender with cauliflower/cashews and blend on high until super smooth and creamy. Season to taste.

Drain pasta and set aside. Pour Alfredo sauce into same saucepan and heat over low heat until it begins to thicken and get slightly “stretchy” (like cheese), stirring frequently, and adding pasta water little by little if needed.

Add cooked pasta back to the pan and toss to coat, adding more pasta water to achieve desired creaminess. Toss in parsley!

March 2, 2025 by All Recipes 0