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Coconut Panko Crusted Tofu

coconut panko crusted tofu

There are dinners you make because something quick is needed. And then there are dinners like this Vegan Coconut Panko Crusted Tofu — the kind that comes out of the oven or fryer shatteringly crisp, with a golden, coconut-flecked crust giving way to tender, juicy tofu inside, paired with a sweet and tangy dipping sauce that ties the whole tropical flavor profile together beautifully. This is that dinner. The one that turns ordinary tofu into something genuinely exciting. The one that makes a weeknight dinner feel like a mini vacation.

This recipe coats marinated tofu in a crispy coating built on panko breadcrumbs and shredded coconut, baked or fried until deeply golden and crunchy, with the coconut adding a subtle sweetness and an extra layer of crispness that elevates simple panko-crusted tofu into something more interesting and more distinctly tropical.

What makes this tofu so outstanding is the coconut and panko combination — the panko provides the large, craggy crunch, while the shredded coconut toasts alongside it, adding both flavor and a slightly different, more delicate crispness that makes every bite texturally interesting.

This recipe is 100% vegan, naturally adaptable to gluten-free, ready in about 35 minutes, and absolutely wonderful served with a sweet chili or mango dipping sauce alongside rice and steamed vegetables.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
15 mins20 mins35 mins4~340 kcal

Ingredients

For the Tofu

  • 450g firm tofu, pressed and cut into sticks or triangles
  • 2 tbsp soy sauce or tamari
  • 1 tbsp lime juice
  • ½ cup (60g) all-purpose flour or cornstarch
  • 2 flax eggs (2 tbsp flaxseed meal + 6 tbsp water — rest 5 minutes)

For the Coconut Panko Coating

  • 1 cup (50g) panko breadcrumbs
  • 1 cup (85g) shredded coconut, unsweetened
  • ½ tsp salt
  • ¼ tsp garlic powder

For the Sweet Chili Mango Dipping Sauce

  • ½ cup (120g) mango, diced (fresh or thawed frozen)
  • 2 tbsp sweet chili sauce
  • 1 tbsp lime juice
  • 1 tsp soy sauce

Optional Add-ins

  • ¼ tsp chili flakes in the coating for gentle heat
  • Lime zest added to the coconut panko mixture
  • A pinch of curry powder in the coating for extra warmth

To Serve

  • Steamed jasmine rice
  • Steamed or stir-fried vegetables
  • Fresh cilantro and lime wedges

Instructions

  1. Marinate the tofu. Press the tofu thoroughly and cut into sticks or triangles. Toss with the soy sauce and lime juice and let marinate for 10 minutes while preparing the coating.
  2. Make the coconut panko coating. In a wide shallow dish combine the panko breadcrumbs, shredded coconut, salt, and garlic powder.
  3. Prepare the dredging stations. Place the flour or cornstarch in one shallow dish, the prepared flax egg in another, and the coconut panko mixture in a third.
  4. Coat the tofu. Working one piece at a time, dredge each tofu piece in the flour, then dip in the flax egg, then press firmly into the coconut panko mixture, coating all sides evenly.
  5. Bake or fry. For baking, preheat the oven to 400°F (200°C), arrange the coated tofu on a lined baking sheet, spray lightly with oil, and bake for 22–25 minutes, flipping halfway, until deeply golden and crispy. For frying, heat oil to 350°F (175°C) and shallow fry for 3–4 minutes per side until golden.
  6. Make the dipping sauce. Blend the mango, sweet chili sauce, lime juice, and soy sauce until mostly smooth, leaving some texture if desired.
  7. Serve immediately. Serve the hot crispy tofu with the dipping sauce alongside, over rice with steamed vegetables.

Pro Tips

  • Press the tofu very thoroughly for the crispiest result — excess moisture is the enemy of a crispy coating.
  • Press the coconut panko mixture firmly onto each piece of tofu to ensure it adheres well during cooking.
  • If baking, spray generously with oil for the best golden color and crispness — an unsprayed coating will not crisp properly.
  • Use unsweetened shredded coconut for the coating, as sweetened coconut burns more easily and produces an overly sweet result.

Why Coconut and Panko Work So Well Together

Panko breadcrumbs are larger and airier than standard breadcrumbs, producing an exceptionally light, crunchy coating when baked or fried. Adding shredded coconut to the mix introduces natural oils that aid browning and a subtle sweetness that pairs beautifully with savory, tangy dipping sauces — a combination commonly found in tropical and Southeast Asian-inspired cooking, where coconut is used both for flavor and for its contribution to crispy textures.

Flavor Variations

  • Spicy Coconut Tofu: Add chili flakes to the coating and serve with a spicy sriracha mayo instead of the mango sauce.
  • Curry Coconut Tofu: Add curry powder to the coating for a warmly spiced version, served with a coconut curry dipping sauce.
  • Pineapple Dipping Sauce Version: Replace the mango in the dipping sauce with fresh pineapple for a different tropical fruit character.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~340 kcal16g30g5g18g

Storage

  • Refrigerator: Store cooked tofu in an airtight container for up to 3 days. Reheat in an air fryer or oven to restore crispiness.
  • Freezer: Freeze cooked, cooled tofu in a single layer for up to 1 month. Reheat from frozen in an air fryer or oven until crispy and heated through.
  • Sauce: The dipping sauce keeps in the refrigerator for up to 4 days.

Frequently Asked Questions

Can I air fry this tofu instead of baking or frying?

Yes — air fry at 390°F (200°C) for 12–14 minutes, flipping halfway, for an excellent crispy result with minimal oil.

Can I make this gluten-free?

Yes — use gluten-free panko breadcrumbs and tamari instead of soy sauce.

Can I use a different dipping sauce?

Yes — sweet chili sauce alone, a peanut sauce, or a simple sweetened soy-lime dip all work well with the coconut crust.

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 crispy, tropical-inspired vegan dinner recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

May 21, 2024 by All Recipes Dinner 0

Coconut Noodles with Firecracker Tofu

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FOR THE NOODLES:
6oz ramen noodles, cooked according to package instructions
2 cups green cabbage, shredded
1 cup carrots, ribboned
½ cup full fat coconut milk
1 tbsp soy sauce
½ tbsp avocado oil
Limes, scallions, bird’s eye chili and sesame seeds to top

METHOD:


Heat up the oil and once hot add the cabbage and carrots. Saute until softened and getting crispy and golden at the edges, ~5 mins.


Add the noodles, coconut milk and soy sauce. Mix and cook 2 mins. Remove from heat and top with lime juice, scallions, bird’s eye chili and sesame seeds with a couple of lime wedges on the side. Serve immediately and enjoy!
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FOR THE TOFU:
½ 16oz block super firm tofu, cut into 6 slabs (the brand I used is high protein and comes already pressed, if using a different type press 30 mins first)
3 tbsp neutral oil
½ cup corn starch
1 tsp garlic powder
1 tsp onion powder
1 tsp sea salt


METHOD:
In a bowl combine together the corn starch and all the seasoning. Toss the tofu cubes in the mix until well coated.


Heat up the oil and fry the tofu until crisp and golden on both sides, ~1-2 mins per side.
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FOR THE FIRE CRACKER SAUCE:
⅓ cup sriracha
⅓ cup agave or maple syrup
1 tbsp toasted sesame oil
1 tbsp soy sauce
1 tbsp apple cider vinegar
½ tsp szechuan pepper (optional)
½ tsp garlic powder
½ tsp sea salt
Scallions and black sesame seeds to serve


METHOD:
Preheat oven to 400°F and line a sheet pan with parchment paper.
In a sauce pan combine together the sriracha, agave and sesame oil. Whisk on medium heat until bubbly and slightly reduced, ~5 mins.
Remove from heat and stir in the rest of the ingredients. Whisk together until fully incorporated.
Toss the tofu in the sauce,making sure all the cubes are well coated then transfer the tofu to the sheet pan and drizzle with remaining sauce.
Bake for 20 mins then serve immediately topped with scallions and black sesame seeds. Enjoy!

May 21, 2024 by All Recipes 0

Cinnamon Peach Oats

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Ingredients:

What you’ll need:
1 ripe peach, cubed or sliced however you like
1-2 tsp maple syrup
1/2 cup rolled oats or quick oats
1 cup unsweetened almond milk
1/2 a banana, sliced into coins
1/2 tsp cinnamon plus more as desired
Pinch of salt

Method:

In a small sauté pan add your sliced peaches and maple syrup and allow to cook and soften with a pinch of cinnamon. Reserve half the sautéed peaches to the side for topping and to the remaining peaches in the pan add the remaining ingredients. Stir and bring to a simmer and cook to thicken, about 3-5 minutes. Adjust the salt and spices to your preference and pour into a bowl and top with the remaining sautéed peaches overtop.

I also topped this bowl with blueberries, pepitas and some peanut butter. 🥣

May 21, 2024 by All Recipes 0

Cilantro Rice Mix with Smoky Harrissa Veggies

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Cilantro Rice Mix with Smoky Harrissa Veggies.
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The combo of nutty, earthy forbidden rice with the milder, fresher one of basmati rice was incredible, specially with cilantro in the mix. Served with a quick, fuss-free and really tasty skillet loaded with artichokes, broccoli and cherry tomatoes.
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FOR THE HARISSA VEGGIES:
🔹1 cup artichoke hearts
🔹1½ cup broccoli florets
🔹1 cup cherry tomatoes, halved
🔹1 cup mini sweet bell pepper, sliced
🔹1 small onion, chopped
🔹1 tbsp avocado oil
🔹1 tsp harissa
🔹1 tsp garlic powder
🔹1 tsp smoked paprika
🔹1 tsp sea salt
🔹Sliced avocados and basil to serve


METHOD:


In a skillet heat up the oil and once hot add the onion, artichoke hearts, broccoli and peppers. Cook 10 mins, until the onions and artichokes are golden at the edges and the broccoli and peppers are lightly blistered.


Add all the seasoning, stir then add the tomatoes and cook 1-2 mins.


Remove from heat and top with sliced avocados and basil (I used homegrown purple basil). Drizzle with sauce of choice (I recommend za’atar tahini) and enjoy!
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FOR THE RICE:
⅓ cup basmati rice (white or brown)
⅓ cup forbidden rice
1⅓ cups water
1 tsp avocado oil
1 tsp sea salt or Better than Bouillon seasoned vegetable base
2 tbsp chopped cilantro


METHOD:


In a strainer combine together the forbidden and basmati rices and rinse for 1-2 mins to remove surface starch and ensure your rice doesn’t turn gummy.


Place the rice in a pot and cook on medium heat until all the water from rinsing has evaporated. Add the oil and stir then let toast for 1-2 mins.


Add the water and salt (or better than bouillon), crank heat up and bring to a boil. As soon as it’s boiling, lower heat to simmer, cover and let cook 20 mins.


Remove rice from heat and let sit covered for 10 mins before fluffing with a fork and stirring in the cilantro. Top with more cilantro and enjoy!

May 21, 2024 by All Recipes 0

Chili Mac

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If you need a fast dinner recipe, this Chili Mac comes together in just 25 minutes.

Top this with some extra vegan cheese on top and you’re good to go. Hearty and loaded with herbs and chili spices❤️

Chili Mac:
2 tsp olive oil or 2 tbsp vegetable broth
1/2 large onion diced
1/2 green bell pepper diced
6 large cloves of garlic minced
1 tbsp chili powder
2 tsp dry oregano
1 tsp dry thyme
1 tsp dry basil
3 tbsp nutritional yeast
15 oz can of diced tomatoes
5-6 cups vegetable broth
1/4 tsp salt
2 bay leaves
1 cup dry brown lentils
1 cup dry macaroni

Method:

Place a large pot on your stove and heat up to medium heat.

Pour in oil or vegetable broth in the pan and then add your onions and green bell pepper with a pinch of salt and sauté until onion is softened.

To the pot add garlic and sauté for one minute or until fragrant.

Once fragrant, add in chili powder, oregano, thyme, and basil and stir well and allow to sauté with vegetables for about a minute to heat through then add in nutritional yeast.

To the pan add in tomatoes and sauté for 2-3 minutes then add in vegetable broth and lentils.

Stir to combine and then bring to a boil. Reduce heat to a simmer, cover with a lid and allow to cook for about 15 minutes.

Add in macaroni and allow to simmer with the soup for 4-5 minutes or until macaroni is fully cooked.

Remove from heat and adjust salt and pepper to your liking before serving.

Note: Feel free to add more vegetable broth to get the consistency you like.

May 21, 2024 by All Recipes 0

​Chili Lime Bean Salad

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A delicious salad made with fire roasted corn, black beans, chickpeas, fresh lime and smoky seasonings!⁣⁣

Ingredients
​
​​Chili Lime Bean Salad:
1, 15 oz can chickpeas, rinsed and drained
1, 15 oz can black beans, rinsed and drained
1 cup fire roasted corn
1/2 small red onion, finely diced
1/4 cup cilantro, minced
1 avocado, diced
Zest of one lime
Juice of 2 limes or 1/4 cup lime juice
2 tbsp olive oil (optional)
1 tbsp maple syrup
1 tsp garlic powder
1/2 tsp cumin
1 tsp chili seasoning
1 tsp smoked paprika
1/4 tsp salt

Method:

In a medium mixing bowl, combine beans, corn, red onion, cilantro and avocado. In a separate cup or bowl combine lime zest, juice, oil, maple syrup, and seasonings. Whisk together and pour dressing over beans and gently toss together to coat. Place beans in the fridge to chill for at least an hour before serving. When ready to serve, make sure to toss again and enjoy!

May 21, 2024 by All Recipes 0

Linguini with Cherry Tomatoes

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Linguini with Cherry Tomatoes, Basil & Broccolini. Delicious garlicky goodness that will really hit the spot for a cozy meal! ❤️

Ingredients:

1/2 lb. linguini pasta
1 small yellow onion, finely chopped
3 tbsp olive oil
1 tsp kosher salt
1/2 tsp pepper
1 large bunch broccolini, bite-sized florets
1/2 cup vegetable broth
3 large cloves garlic, minced
1 pint grape tomatoes, halved
Fresh basil
Red chili flakes for serving

Method:

Cook the linguini according to package directions until just about al dente in salted water. Drain but keep 1/4 cup pasta cooking water.

Meanwhile, preheat a large pan on medium heat. Add the onion, oil, salt and pepper. Stir, let cook for 5 min. Add the broccolini and broth, stir, cover and cook 3 min.

Add garlic and tomatoes, stir, and cook partially covered for another 5 to 7 min or until until broccolini is fork tender. Add the cooked pasta and pasta cooking water, stir and cook another minute. Serve with thinly sliced fresh basil and red chili flakes.

May 21, 2024 by All Recipes 0

Cheezy Brown Butter Sage Pasta

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Cheezy Brown Butter Sage Pasta with vegan Parmesan and air fried Brussel sprouts This buttery and cheezy pasta is pure bowl of comfort.


Makes 4 servings.


Ingredients:

1 pound of dry pasta. I used Lumaca Rigata style. Penne would work too.

2 tablespoons vegan butter.

3 cloves of garlic sliced thinly.

10-15 fresh sage leaves

1 cup vegan Parmesan style shreds

1/3 cup of unsweetened plain oat or soy milk.

2 tsp of freshly ground black pepper

Salt to taste.

Air fried herbed Brussel sprouts (optional)

Method:

Bring a large pot of water to a boil; salt it. Cook pasta until tender.

Place vegan butter in a skillet or a large saucepan enough to hold the cooked pasta; turn heat to medium, and add the sliced garlic. Cook the garlic for few minutes then add the sage. Cook until butter turns nut-brown and sage shrivels, then turn heat to a minimum. Take out few fried sage leaves for styling.

When the pasta is just about done, scoop out a half a cup of the cooking water from pasta. Add that to the pot. Then add the milk. Bring it to boil. Then add the vegan Parmesan. Stir well. Drain the pasta. Immediately add it to the butter-sage Parmesan mixture, and raise heat to medium. Cook for about 30 seconds, or until some of the water is absorbed and the pasta is perfectly done and cheesy.

Stir in more Parmesan cheese; the sauce will become creamy. Season liberally with pepper and salt to taste, and serve immediately with air fried roasted Brussel sprouts

May 21, 2024 by All Recipes 0

Vegan Cauliflower Wings with Spicy Beet Pesto — The Most Stunning Plant-Based Appetizer You Will Ever Serve

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There are appetizers that get eaten politely. And then there are dishes like these Vegan Cauliflower Wings with Spicy Beet Pesto — the kind that stop conversation the moment they land on the table because they are so visually spectacular, so unexpectedly bold in flavor, and so satisfying to eat that guests reach for a second piece before they have finished the first. This is that dish. The one that makes cauliflower the undeniable star of the table. The one that pairs a golden, crispy, perfectly seasoned cauliflower wing with a vibrant, electric-magenta beet pesto that is simultaneously earthy, spicy, and deeply alive in a way that makes every other dipping sauce feel suddenly boring.

This recipe batters florets of cauliflower in a seasoned chickpea flour coating that fries or bakes into a genuinely crunchy, golden crust with none of the sogginess that plagues lesser cauliflower wing recipes — producing a wing that holds its crunch for long enough to reach the table intact and still crispy. The spicy beet pesto alongside is the revelation: roasted beet blended with fresh basil, walnuts, garlic, lemon, and chili into a sauce so brilliantly colored and so deeply complex in flavor that it elevates the entire dish from excellent to genuinely memorable.

What makes this recipe so outstanding is the double-coating technique — dipping the cauliflower in batter, then in breadcrumbs, before cooking — which produces a crust with real texture and real crunch rather than the thin, soft coating that single-dipped cauliflower wings typically achieve.

This recipe is 100% vegan, can be baked or air-fried, naturally dairy-free, and ready in about 50 minutes — stunning enough to serve at a dinner party and simple enough to make on a weeknight.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
20 mins30 mins50 mins4~380 kcal

Ingredients

For the Cauliflower Wings

  • 1 large head cauliflower, cut into large florets
  • 1 cup (120g) chickpea flour
  • ¾ cup (180ml) cold water or plant milk
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • 1½ cups (80g) panko breadcrumbs
  • 2 tbsp nutritional yeast
  • Neutral oil for spraying or drizzling

For the Spicy Beet Pesto

  • 2 medium beets, roasted and peeled (about 200g roasted weight)
  • 1 cup (25g) fresh basil leaves
  • ½ cup (50g) walnuts, lightly toasted
  • 2 cloves garlic
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 1–2 red chillies, deseeded (adjust to heat preference)
  • ¼ tsp salt
  • 2 tbsp water to thin if needed

Instructions

  1. Roast the beets. If not using pre-cooked beets, wrap them in foil and roast at 400°F (200°C) for 45–55 minutes until completely tender when pierced with a knife. Allow to cool, then peel and roughly chop. This can be done a day ahead.
  2. Preheat and prepare. Preheat the oven to 425°F (220°C) or the air fryer to 400°F (200°C). Line a large baking sheet with parchment paper and place a wire rack on top if available — this allows air to circulate under the wings for a crispier result.
  3. Make the batter. In a bowl, whisk together the chickpea flour, cold water or plant milk, smoked paprika, garlic powder, onion powder, salt, and pepper until completely smooth. The batter should be thick enough to coat the back of a spoon but still pourable.
  4. Prepare the crumb coating. In a separate shallow bowl, combine the panko breadcrumbs and nutritional yeast. Mix well.
  5. Double-coat the cauliflower. Working one floret at a time, dip each piece into the chickpea batter, letting the excess drip off, then press firmly into the panko mixture to coat on all sides. Place on the prepared rack or lined baking sheet. Repeat with all florets.
  6. Cook the wings. Spray or drizzle generously with oil. Bake for 25–30 minutes, flipping halfway through, until deeply golden and crispy all over. For air fryer — cook in batches at 400°F for 15–18 minutes, shaking halfway through.
  7. Make the spicy beet pesto. Combine all pesto ingredients in a food processor or high-speed blender. Process until smooth, scraping down the sides as needed. Taste and adjust — more chilli for heat, more lemon for brightness, more salt as needed. Add water a tablespoon at a time if the pesto is too thick.
  8. Serve. Arrange the hot cauliflower wings on a serving plate and serve the spicy beet pesto alongside in a bowl for dipping. Garnish with fresh basil leaves and lemon wedges.

Pro Tips

  • Use cold water or plant milk for the batter — cold liquid produces a lighter, crispier coating than room-temperature liquid.
  • Press the panko firmly onto the cauliflower — don’t just dip and shake; press the breadcrumbs in firmly on all sides to ensure they adhere through the cooking process.
  • Use a wire rack on the baking sheet — elevating the wings allows hot air to circulate underneath and prevents the bottom from steaming and going soggy.
  • Make the beet pesto ahead — it actually improves after an hour in the refrigerator as the flavors deepen and meld, and the color becomes even more intensely vibrant.

Why Beet Pesto Works So Brilliantly With Cauliflower Wings

The flavor pairing here is deliberate and genuinely intelligent. Cauliflower is mild, slightly sweet, and deeply savory when roasted — it needs something bold alongside it to match its richness. Beet pesto provides exactly that: the earthy sweetness of roasted beet, the brightness of basil and lemon, the richness of walnuts, and the heat of chilli all working together to create a sauce that is complex enough to complement the wings without overwhelming them. The visual contrast — golden brown wings against electric magenta pesto — is also spectacular on the table, making this dish as beautiful to look at as it is to eat.

Flavor Variations

  • Buffalo Cauliflower Wings: Skip the beet pesto and toss the baked wings in buffalo sauce for a classic version — serve with vegan ranch for dipping.
  • Sweet Chilli Cauliflower Wings: Brush the wings with sweet chilli sauce in the final 5 minutes of baking for a sticky, glossy, sweet-heat glaze.
  • Lemon Herb Beet Pesto: Add a handful of fresh mint and extra lemon zest to the beet pesto for a brighter, more herb-forward version.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~380 kcal14g42g7g18g

Storage

  • Cauliflower wings: Best eaten immediately while hot and crispy. Leftovers keep in the refrigerator for up to 3 days — reheat in an air fryer or oven at 400°F for 8–10 minutes to restore crunch. Do not microwave as this makes the coating soggy.
  • Beet pesto: Keeps in a sealed jar in the refrigerator for up to 5 days. Press a piece of plastic wrap directly onto the surface to prevent oxidation. Also freezes well for up to 2 months.

Frequently Asked Questions

Can I use pre-cooked beets from a packet for the pesto?

Yes — vacuum-packed cooked beets (not pickled) work perfectly and save significant time. Pat them dry before blending for a pesto that is not too watery.

Can I make the wings gluten-free?

Yes — replace the panko breadcrumbs with gluten-free panko or crushed gluten-free rice crackers for equally crispy results.

Can I make these ahead for a party?

Bake the wings up to 2 hours ahead and reheat in a hot oven or air fryer for 8 minutes before serving. Make the beet pesto up to 3 days ahead and refrigerate until needed.

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 addictive vegan snack and appetizer recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

May 21, 2024 by All Recipes Mains & Bowls 0

Best Vegan Breakfast Hash

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Looking for a hearty breakfast? Try this Best Vegan Breakfast Hash

INGREDIENTS:


3 Medium Potatoes
1 Yellow Onion
1 Bell Pepper
1 Zucchini
8 oz. Mushrooms
1/2 Tsp Garlic Powder
1/2 Tsp Cumin Powder
1/2 Tsp Smoked Paprika
Salt and Pepper to Top
2-3 Tbsp Cooking Oil

INSTRUCTIONS:

In a large pan over medium heat, add oil* and diced potatoes. Stir potatoes and oil together and cook for about 10 minutes or until they begin to crisp and are softer when poked with a fork.

Chop the remaining ingredients into bite-sized pieces and add to the pan along with the spices. Give it a good stir and continue cooking for 5-10 minutes, or until veggies are soft.

Serve with toppings of choice!

    May 21, 2024 by All Recipes 0