Easy Vegan Recipes

Make Garlic Parmesan Roasted Potatoes that are crispy outside and soft inside. Easy to prepare and perfect for family meals.

Ingredients (Serves 4)

• 1.5 lbs baby potatoes, halved
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1/2 cup grated Parmesan cheese
• 1 tsp paprika
• 1 tsp dried oregano or Italian seasoning
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prepare the potatoes: First, preheat the oven to 200°C (400°F). Then, wash and halve the baby potatoes and pat them dry.
2. Season well: Next, place the potatoes in a large bowl. Add olive oil, garlic, paprika, oregano, salt, and pepper. Toss until evenly coated.
3. Add Parmesan: After that, sprinkle grated Parmesan over the potatoes and mix gently so each piece is well covered.
4. Roast: Then, arrange the potatoes cut-side down on a lined baking tray. Roast for 35–40 minutes, flipping halfway for even browning.
5. Finish and serve: Finally, remove from the oven once golden and crispy. Garnish with fresh parsley and serve immediately.

Tips for Perfect Roasted Potatoes

• First, always dry the potatoes thoroughly to achieve crispiness.
• Additionally, use freshly grated Parmesan for better flavor and melting.
• Moreover, roasting cut-side down helps create a golden crust.
• Finally, avoid overcrowding the tray so the potatoes roast instead of steam.

Variations

• Spicy Version: Add chili flakes or cayenne for a mild kick.
• Herb Lovers: Additionally, use rosemary or thyme for deeper aroma.
• Cheesy Upgrade: Mix in mozzarella with Parmesan for extra melt.
• Vegan Option: Replace Parmesan with nutritional yeast and add extra garlic.

Health Benefits

• Since potatoes are rich in potassium, they help support heart health.
• Additionally, garlic contains antioxidants that boost immunity.
• Moreover, baking instead of frying reduces excess fat intake.
• Therefore, this dish is a healthier alternative to deep-fried potatoes.

Nutrition Facts (Approximate Per Serving)

• Calories: 220 kcal
• Protein: 6 g
• Carbohydrates: 28 g
• Dietary Fiber: 4 g
• Fat: 9 g
• Saturated Fat: 2.5 g
• Sodium: 380 mg

Kid-Friendly Version

• First, reduce garlic slightly for a milder flavor.
• Additionally, cut potatoes into smaller bite-sized pieces.
• Moreover, use finely grated Parmesan so it melts smoothly.
• Finally, serve with ketchup or yogurt dip to make it more appealing.

Refresh with this Pineapple Cucumber Salad—sweet, crisp, and easy to make. Perfect for summer, healthy meals, and family lunches.

Ingredients (Serves 4):

• 2 cups fresh pineapple, diced
• 1 large cucumber, thinly sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh mint leaves, chopped
• 2 tbsp lime juice (freshly squeezed)
• 1 tbsp honey or maple syrup
• Salt and pepper, to taste
• Optional: 1 small chili, finely chopped (for a spicy kick)

Instructions:

1. Prepare ingredients: First, dice the pineapple and slice the cucumber and red onion. Meanwhile, chop the fresh mint leaves.
2. Mix dressing: Next, whisk together lime juice, honey, salt, and pepper in a small bowl. If you like a little heat, add finely chopped chili.
3. Combine salad: Then, in a large bowl, combine pineapple, cucumber, red onion, and mint. Pour the dressing over the salad.
4. Toss & chill: Afterwards, gently toss all ingredients until well coated. For best flavor, refrigerate for 10–15 minutes before serving.
5. Serve: Finally, serve chilled as a refreshing side dish or light snack.

Tips for the Perfect Salad:

• Additionally, use ripe pineapple for natural sweetness.
• Moreover, thinly slice cucumber to ensure a crisp texture.
• Also, add a handful of toasted nuts like cashews or almonds for crunch.
• Finally, prepare the salad shortly before serving to keep it fresh and vibrant.

Variations:

• Tropical Twist: Add diced mango or papaya for extra tropical flavor.
• Herb Variation: Use basil instead of mint for a different aromatic profile.
• Spicy Version: Increase chili or add a pinch of cayenne for a spicy kick.
• Protein Boost: Add cooked shrimp, grilled chicken, or feta cubes for a light protein addition.

Benefits:

• Since pineapple is rich in vitamin C, it boosts immunity.
• Additionally, cucumber is hydrating and supports skin health.
• Moreover, mint aids digestion and adds a refreshing flavor.
• Therefore, this salad is low in calories but high in vitamins and antioxidants.

Nutrition Facts (Approximate, Per Serving):

• Calories: 90 kcal
• Protein: 1 g
• Carbohydrates: 23 g
• Dietary Fiber: 3 g
• Fat: 0.5 g
• Saturated Fat: 0 g
• Sodium: 50 mg

Kid-Friendly Version:

• For kids, omit chili to keep it mild.
• Additionally, cut pineapple into small, bite-sized pieces for easy eating.
• Moreover, add a few blueberries or strawberries to make it colorful and fun.
• Serve chilled with a side of yogurt for a complete snack.

Enjoy a hearty Romanian Green Pea Stew packed with veggies and flavor. Easy, healthy, and perfect for family dinners.

Ingredients (Serves 4-6):

• 2 cups green peas (fresh or frozen)
• 1 large onion, finely chopped
• 2 carrots, diced
• 2 potatoes, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 4 cups vegetable broth or water
• 1 tsp paprika
• 1 tsp dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Sauté vegetables: First, heat olive oil in a large pot over medium heat. Then, add onion and garlic, and sauté until soft and fragrant.
2. Add carrots & bell pepper: Next, stir in carrots and bell pepper. Meanwhile, cook for 3–4 minutes while stirring occasionally.
3. Add potatoes and spices: After that, add potatoes along with paprika, thyme, and the bay leaf. This allows the flavors to develop fully.
4. Add peas & broth: Then, pour in the green peas and vegetable broth. Once it comes to a boil, reduce the heat and simmer for 20–25 minutes until the vegetables are tender.
5. Season & finish: Finally, remove the bay leaf, season with salt and pepper, and garnish with fresh parsley. Afterwards, serve hot immediately.

Tips for the Perfect Stew:

• Additionally, use fresh peas for a sweeter taste; however, frozen peas work perfectly off-season.
• Moreover, mash a few potatoes into the stew if you prefer a creamier texture.
• Also, adding a squeeze of lemon juice at the end brightens the flavors significantly.
• Finally, serve with crusty bread for a satisfying meal that the whole family will enjoy.

Variations:

• Protein Boost: You can also add chickpeas, tofu cubes, or cooked lentils to increase protein.
• Meaty Version: Alternatively, stir in diced smoked sausage or shredded chicken for extra richness.
• Herb Twist: Additionally, try dill, marjoram, or rosemary to enhance the aroma.
• Spicy Version: Furthermore, add a pinch of chili flakes if you enjoy a little heat.

Benefits:

• Since peas are rich in protein and fiber, they help support digestion.
• Furthermore, this stew contains vitamins A, C, K, and folate, which boost immunity.
• Additionally, it is low in fat and heart-friendly.
• Therefore, it is perfect for a healthy, balanced meal for the entire family.

Nutrition Facts (Approximate, Per Serving):

• Calories: 150 kcal
• Protein: 7 g
• Carbohydrates: 22 g
• Dietary Fiber: 6 g
• Fat: 5 g
• Saturated Fat: 0.5 g
• Sodium: 350 mg

Kid-Friendly Version:

• For younger children, mash a portion slightly for a smoother texture.
• Additionally, add sweet corn, small pasta shapes, or colorful bell peppers to make it more appealing.
• Moreover, reduce paprika if your child prefers milder flavors.
• Finally, serve alongside soft bread or rice for a complete and enjoyable meal.

Try the Ultimate Vegcano Burrito for a flavorful meal. Also, it uses simple ingredients. Meanwhile, the taste stays bold and comforting.

A fiery, flavor-loaded vegan burrito filled with spiced rice, beans, roasted veggies, and creamy sauce. This burrito is hearty, customizable, and perfect for anyone who loves bold plant-based meals.

Ingredients (Serves 4)

For the filling

• 1 cup cooked brown rice or cilantro-lime rice
• 1 cup cooked black beans or kidney beans
• 1 cup roasted bell peppers and onions
• 1 cup roasted sweet potatoes or corn
• 1 tsp smoked paprika
• 1 tsp cumin
• ½ tsp chili powder (adjust to taste)
• Salt to taste

For the Vegcano sauce

• ½ cup vegan mayo or cashew cream
• 1–2 tbsp hot sauce
• 1 tsp lime juice
• ½ tsp garlic powder

To assemble

• 4 large whole-wheat tortillas
• Shredded lettuce
• Diced tomatoes
• Avocado slices

Instructions

1. First, heat a pan and warm the cooked rice and beans together.
2. Next, add spices and mix until evenly coated.
3. Meanwhile, whisk all Vegcano sauce ingredients until smooth.
4. Then, warm tortillas to make them flexible.
5. After that, layer rice, beans, veggies, and sauce in each tortilla.
6. Finally, roll tightly and serve warm.

Tips for the Best Vegcano Burrito

• First, warm tortillas so they do not tear.
• Also, mash some beans for a creamier texture.
• Meanwhile, roast veggies at high heat for deeper flavor.
• Finally, wrap burritos in foil to keep them warm longer.

Variations

• Protein boost: Add baked tofu or vegan ground.
• Low-carb: Use lettuce wraps instead of tortillas.
• Extra spicy: Add jalapeños or chipotle sauce.
• Gluten-free: Use certified gluten-free tortillas.

Health Benefits

• High in plant protein, which supports muscle health.
• Rich in fiber, aiding digestion and fullness.
• Heart-friendly, since it is cholesterol-free.
• Energy-boosting, thanks to complex carbohydrates.

Nutrition Facts (Approx. per burrito)

• Calories: 420 kcal
• Protein: 14 g
• Carbohydrates: 55 g
• Fiber: 12 g
• Fat: 16 g
• Sugar: 4 g

Kid-Friendly Version

• Reduce chili and hot sauce.
• Use plain rice and mild beans.
• Add sweet corn for natural sweetness.
• Serve burrito halves with dipping sauce on the side.

Make hearty Lentil Walnut Tacos at home. Plus, they are rich in plant protein. Also, this easy recipe is perfect for weeknight dinners.

Ingredients

• 1 cup cooked brown or green lentils
• ¾ cup walnuts, finely chopped
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• Salt and black pepper, to taste
• 1 tbsp soy sauce or tamari
• 1 tsp lime juice
• 8 small corn or flour tortillas

Optional Toppings:

• Shredded lettuce
• Diced tomatoes
• Avocado slices
• Vegan yogurt or dairy-free sour cream
• Fresh cilantro

Instructions

1. Heat olive oil in a pan over medium heat. Meanwhile, prepare the taco toppings.
2. Add onion and sauté until soft. Then, stir in garlic and cook briefly.
3. Add chopped walnuts and toast lightly. Next, add lentils, spices, salt, and pepper.
4. Stir well and cook for 5–7 minutes. However, avoid overcooking to keep texture.
5. Add soy sauce and lime juice. Then, mix until evenly combined.
6. Warm tortillas and fill with the lentil walnut mixture. Finally, add desired toppings and serve.

Tips for the Best Lentil Walnut Tacos

• Chop walnuts finely, so the texture mimics taco meat.
• Also, use firm lentils, because mushy lentils reduce texture.
• Toast walnuts slightly, while cooking for deeper flavor.
• Season gradually, so spices stay balanced.

Variations

1. Spicy Tacos: Add cayenne or hot sauce, so heat increases.
2. Smoky Version: Add chipotle powder, while keeping seasoning balanced.
3. Low-Fat Option: Reduce walnuts slightly, but keep lentils generous.
4. Taco Bowl: Serve over rice or greens, so it becomes a burrito bowl.

Health Benefits

• Lentils provide plant-based protein, so meals stay filling.
• Walnuts add omega-3 fats, while supporting heart health.
• High fiber aids digestion, therefore improving gut health.
• Plant-based ingredients reduce saturated fat, also supporting overall wellness.

Nutrition Facts (Per 2 Tacos, approx.)

• Calories: 360 kcal
• Protein: 16 g
• Carbohydrates: 32 g
• Fiber: 11 g
• Fat: 18 g
• Saturated Fat: 2 g
• Sugar: 3 g
• Sodium: 420 mg

Kid-Friendly Version

• Reduce chili powder, so flavors stay mild.
• Mash lentils slightly, while keeping some texture.
• Use soft flour tortillas, because kids prefer them.
• Let kids add toppings themselves, so meals feel fun.

Make flavorful Vegan Burrito Bowls at home. Plus, they are healthy and filling. Also, this easy recipe is perfect for meal prep.

Ingredients

• 1 cup cooked rice (white or brown)
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 cup cherry tomatoes, chopped
• 1 avocado, sliced
• 1 cup shredded lettuce
• ½ cup sautéed bell peppers and onions
• 1 tbsp olive oil
• 1 tsp cumin
• ½ tsp smoked paprika
• Salt and black pepper, to taste
• Lime wedges and fresh cilantro (optional)

Instructions

1. Cook rice according to package directions. Meanwhile, heat olive oil in a pan.
2. Add bell peppers and onions. Then, sauté until tender and lightly browned.
3. Stir in black beans, corn, cumin, paprika, salt, and pepper. Next, heat until warmed through.
4. Assemble bowls with rice as the base. Then, layer beans, veggies, tomatoes, and lettuce.
5. Top with avocado slices and fresh cilantro. Finally, squeeze lime juice before serving.

Tips for the Best Vegan Burrito Bowls

• Season each layer lightly, so flavors stay balanced.
• Also, use warm rice for better texture.
• Add sauces last, because they keep ingredients fresh.
• Prep ingredients ahead, while storing them separately.

Variations

1. Spicy Burrito Bowl: Add jalapeños or hot salsa, so heat increases.
2. Quinoa Bowl: Swap rice for quinoa, while boosting protein.
3. Sweet Potato Bowl: Add roasted sweet potatoes, so sweetness balances spices.
4. Low-Carb Version: Use cauliflower rice, but keep toppings generous.

Health Benefits

• Black beans provide plant protein, so meals feel filling.
• Fiber-rich vegetables support digestion, while adding nutrients.
• Avocados supply healthy fats, therefore supporting heart health.
• Whole ingredients promote balanced energy, also ideal for active lifestyles.

Nutrition Facts (Per Bowl, approx.)

• Calories: 420 kcal
• Protein: 14 g
• Carbohydrates: 55 g
• Fiber: 12 g
• Fat: 16 g
• Saturated Fat: 2 g
• Sugar: 6 g
• Sodium: 380 mg

Kid-Friendly Version

• Skip spicy ingredients, so flavors stay mild.
• Serve toppings separately, while letting kids build their own bowls.
• Use white rice instead of brown, because kids prefer softer textures.
• Add dairy-free cheese or mild salsa, so meals stay fun.

Bake a soft Vegan Almond Cake at home. Plus, it is moist and nutty. Also, this dairy-free cake is perfect for the whole family.

Ingredients

• 1½ cups all-purpose flour
• ½ cup almond flour
• ¾ cup sugar or coconut sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup almond milk
• ⅓ cup neutral oil
• 1 tsp almond extract
• 1 tsp vanilla extract
• ¼ cup sliced almonds (optional, for topping)

Instructions

1. Preheat the oven to 350°F (175°C). Meanwhile, grease or line an 8-inch cake pan.
2. In a bowl, whisk flour, almond flour, baking powder, baking soda, salt, and sugar. Then, mix well.
3. In another bowl, combine almond milk, oil, vanilla, and almond extract. Next, stir until smooth.
4. Add wet ingredients to dry ingredients. However, mix gently to avoid overworking the batter.
5. Pour batter into the pan and sprinkle sliced almonds on top. Then, tap the pan lightly.
6. Bake for 30–35 minutes. Finally, cool completely before slicing.

Tips for the Best Vegan Almond Cake

• Use almond flour finely ground, so the texture stays soft.
• Also, do not overmix the batter, because it can make the cake dense.
• Let the cake cool fully, while flavors settle.
• Store covered, so the cake remains moist.

Variations

1. Lemon Almond Cake: Add lemon zest, so the flavor feels fresh.
2. Chocolate Almond Cake: Mix in chocolate chips, while keeping batter light.
3. Gluten-Free: Use a 1:1 gluten-free flour blend, and add 1 tbsp extra almond milk.
4. Orange Almond Cake: Add orange zest, so aroma improves naturally.

Health Benefits

• Almonds provide healthy fats, so they support heart health.
• Almond flour adds protein, while keeping the cake filling.
• Dairy-free ingredients reduce allergens, therefore more people can enjoy it.
• Homemade baking avoids preservatives, also keeping ingredients clean.

Nutrition Facts (Per Slice, approx.)

• Calories: 220 kcal
• Protein: 5 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Fat: 10 g
• Saturated Fat: 1.5 g
• Sugar: 14 g
• Sodium: 180 mg

Kid-Friendly Version

• Reduce almond extract slightly, so flavor stays mild.
• Bake in cupcake molds, because kids love small portions.
• Skip sliced almonds on top, while keeping texture soft.
• Serve with fruit or dairy-free milk, so snacks feel balanced.

Vegan Strawberry Cheesecake Quesadillas are sweet and creamy. Also, they are dairy-free. So, everyone can enjoy this fun dessert.

Ingredients

• 4 large flour tortillas
• 1 cup vegan cream cheese, softened
• 2 tbsp maple syrup or powdered sugar
• ½ tsp vanilla extract
• ¾ cup fresh strawberries, finely chopped
• 1 tsp lemon juice
• 1 tbsp vegan butter or coconut oil

Instructions

1. In a bowl, mix vegan cream cheese, maple syrup, vanilla, and lemon juice. Meanwhile, preheat a skillet over medium heat.
2. Stir until smooth and creamy. Then, gently fold in chopped strawberries.
3. Spread the filling evenly on half of each tortilla. Next, fold tortillas to close.
4. Melt vegan butter in the skillet. However, keep heat moderate.
5. Cook quesadillas for 2–3 minutes per side until golden. Finally, remove and slice before serving.

Tips for Perfect Cheesecake Quesadillas

• Use room-temperature cream cheese, so the filling spreads easily.
• Also, chop strawberries finely to prevent leaks.
• Cook on medium heat, because high heat burns tortillas.
• Serve warm, while the filling stays creamy.

Variations

1. Chocolate Strawberry: Add vegan chocolate chips, so flavor becomes richer.
2. Berry Mix: Use blueberries or raspberries, while keeping sweetness balanced.
3. Cinnamon Sugar Crust: Sprinkle cinnamon sugar outside, so it crisps nicely.
4. Gluten-Free: Use gluten-free tortillas, but warm them first.

Health Benefits

• Strawberries provide vitamin C, so immunity gets a boost.
• Plant-based cream cheese avoids dairy, while staying creamy.
• Light pan-frying reduces oil, therefore calories stay reasonable.
• Homemade dessert limits additives, also keeping ingredients clean.

Nutrition Facts (Per Serving, approx. 1 quesadilla)

• Calories: 285 kcal
• Protein: 4 g
• Carbohydrates: 34 g
• Fiber: 3 g
• Fat: 14 g
• Saturated Fat: 6 g
• Sugar: 12 g
• Sodium: 320 mg

Kid-Friendly Version

• Use smaller tortillas, so portions feel fun.
• Reduce lemon juice slightly, while keeping sweetness gentle.
• Let kids help spread filling, because it encourages interest.
• Serve with sliced fruit, so snacks stay balanced.

Creamy vegan Mediterranean baked pasta with three dairy-free cheeses. Moreover, it’s hearty, flavorful, and perfect for family dinners.

Vegan Mediterranean Three-Cheese Baked Pasta is rich, creamy, and deeply satisfying. Moreover, it combines classic Mediterranean vegetables with three layers of dairy-free cheese flavor. Because this dish is oven-baked, the textures become beautifully golden and bubbly. Additionally, it works well for meal prep, gatherings, or cozy weeknight dinners. As a result, you get comfort food that still feels fresh and nourishing.

🥣 Ingredients (Serves 4–5)

Pasta & Vegetables

• 300 g pasta (penne or fusilli)
• 1 tbsp olive oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 1 zucchini, chopped
• 1 bell pepper, chopped
• ½ cup cherry tomatoes, halved
• ¼ cup olives, sliced

Vegan Three-Cheese Sauce

• 1 cup cashews, soaked
• ¾ cup plant-based milk
• ¼ cup nutritional yeast
• 2 tbsp lemon juice
• 1 tbsp olive oil
• ½ tsp garlic powder
• Salt and black pepper to taste

Topping

• ½ cup shredded vegan mozzarella
• 2 tbsp breadcrumbs (optional)

👩‍🍳 Instructions

1. First, cook pasta according to package instructions until al dente, then drain.
2. Next, heat olive oil in a pan and sauté onion until soft.
3. Then, add garlic, zucchini, bell pepper, tomatoes, and olives, cooking until tender.
4. Meanwhile, blend soaked cashews, plant milk, nutritional yeast, lemon juice, olive oil, and seasonings until smooth.
5. After that, combine pasta, vegetables, and cheese sauce in a large bowl.
6. Once mixed, transfer everything to a baking dish and top with vegan mozzarella and breadcrumbs.
7. Finally, bake at 180°C (350°F) for 20–25 minutes until golden and bubbly.

💡 Tips for Best Results

• To begin with, salt pasta water well for better flavor
• Additionally, soak cashews longer for ultra-creamy sauce
• However, avoid overbaking to prevent dryness
• For extra richness, drizzle olive oil before baking

🔄 Variations

• For extra protein, add white beans or lentils
• If you love greens, mix in spinach or kale
• Alternatively, use gluten-free pasta
• Similarly, add sun-dried tomatoes for deeper flavor

🌱 Health Benefits

• Firstly, cashews provide healthy fats and minerals
• Secondly, vegetables supply fiber and antioxidants
• Moreover, nutritional yeast adds B-vitamins
• Therefore, this dish supports energy and digestion

🧒 Kid-Friendly Version

• To make it milder, reduce olives and garlic
• Instead of mixed vegetables, use corn or peas
• Additionally, choose fun pasta shapes
• Finally, serve with extra vegan cheese on top

🧮 Nutrition Facts (Per Serving – Approx.)

• Calories: 420 kcal
• Protein: 14 g
• Fat: 18 g
• Carbohydrates: 50 g
• Fiber: 8 g
• Calcium: Moderate

Soft vegan custard buns filled with creamy vanilla custard. Moreover, they’re dairy-free, fluffy, and perfect for tea time treats.

Vegan custard buns are soft, fluffy, and filled with smooth vanilla custard. Moreover, they offer bakery-style indulgence without eggs or dairy. Because the dough is enriched with plant-based milk, the buns stay tender for longer. Additionally, these buns are ideal for breakfast, tea time, or special occasions. As a result, you can enjoy a classic sweet bun in a completely vegan way.

🥣 Ingredients (Makes 8–10 buns)

For the Dough

• 2½ cups all-purpose flour
• 2 tbsp sugar
• 1 tsp instant yeast
• ½ tsp salt
• ¾ cup warm plant-based milk
• 2 tbsp vegetable oil
• ½ tsp vanilla extract

For the Vegan Custard

• 1 cup plant-based milk
• 2 tbsp cornflour
• 2 tbsp sugar
• ½ tsp vanilla extract
• Pinch of turmeric (optional, for color)

👩‍🍳 Instructions

1. First, combine flour, sugar, yeast, and salt in a bowl.
2. Next, add warm plant milk, oil, and vanilla, then knead into a soft dough.
3. After that, cover and let the dough rise until doubled in size.
4. Meanwhile, prepare the custard by heating plant milk, sugar, and cornflour while stirring constantly.
5. Then, cook until thick, add vanilla, and allow it to cool completely.
6. Once risen, divide dough into portions, flatten each, and add custard in the center.
7. Finally, seal, place on a tray, and bake at 180°C (350°F) for 18–20 minutes until golden.

💡 Tips for Best Results

• To begin with, ensure milk is warm, not hot, for yeast activation
• Additionally, cool custard fully before filling the buns
• However, avoid overfilling to prevent leaks
• For a shiny finish, brush buns with plant milk after baking

🔄 Variations

• For chocolate lovers, add cocoa powder to the custard
• If you like fruity flavors, swirl in mango or strawberry purée
• Alternatively, fill with coconut custard
• Similarly, dust with powdered sugar after baking

🌱 Health Benefits

• Firstly, these buns are completely egg-free and dairy-free
• Secondly, homemade custard avoids artificial additives
• Moreover, plant-based milk provides calcium and vitamins
• Therefore, these buns are gentler on digestion

🧒 Kid-Friendly Version

• To make them softer, bake slightly less
• Instead of plain custard, use vanilla-banana custard
• Additionally, make mini buns for small hands
• Finally, serve with warm plant-based milk

🧮 Nutrition Facts (Per Bun – Approx.)

• Calories: 190 kcal
• Protein: 5 g
• Fat: 5 g
• Carbohydrates: 30 g
• Sugar: 8 g
• Fiber: 2 g