Easy Vegan Recipes

Warm vegan apple pie bread pudding with cinnamon apples and soft baked bread. An easy dairy-free dessert perfect for fall.

🧾 Ingredients

• 4 cups day-old bread, cubed
• 2 medium apples, peeled and diced
• 1½ cups unsweetened plant milk
• ¼ cup maple syrup or brown sugar
• 2 tbsp melted coconut oil or vegan butter
• 1 tbsp cornstarch
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp salt
• 1 tsp vanilla extract

👩‍🍳 Instructions

1️⃣ First, preheat the oven to 350°F (175°C) and lightly grease a baking dish.

2️⃣ Next, spread the bread cubes evenly in the prepared dish.

3️⃣ Meanwhile, add diced apples over the bread and gently toss.

4️⃣ Then, whisk plant milk, maple syrup, melted coconut oil, cornstarch, cinnamon, nutmeg, salt, and vanilla in a bowl.

5️⃣ After that, pour the mixture evenly over the bread and apples.

6️⃣ Next, gently press the bread down so it absorbs the liquid.

7️⃣ Finally, bake for 35–40 minutes until set and lightly golden. Cool slightly before serving.

💡 Tips & Variations

• For extra flavor, add raisins or chopped walnuts.
• Alternatively, use pears instead of apples.
• For sweetness, drizzle with maple syrup after baking.
• Additionally, serve with vegan vanilla ice cream.
• Lastly, dust with powdered sugar before serving.

🌟 Benefits of Vegan Apple Pie Bread Pudding

First, apples provide fiber and natural sweetness.
Moreover, this dessert is completely dairy-free.
Additionally, it’s a great way to use leftover bread.
Furthermore, it’s comforting yet lighter than traditional pudding.
In addition, it’s easy to prepare.
Lastly, it’s perfect for family gatherings.

📊 Nutrition Facts (Per Serving – Approximate)

• Calories: 280
• Protein: 5g
• Carbohydrates: 42g
• Fiber: 4g
• Fat: 10g
• Saturated Fat: 3g
• Sugar: 18g
• Sodium: 240mg

🧒 Kid-Friendly Version

To begin, peel apples completely.
Then, reduce spices slightly.
Additionally, cut bread into smaller cubes.
Finally, serve warm with dairy-free whipped topping.

Creamy vegan cheesy zucchini bake made with tender zucchini and dairy-free cheese. An easy plant-based casserole perfect for dinner.

🧾 Ingredients

• 3 medium zucchini, sliced
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 cup unsweetened plant milk
• ¾ cup raw cashews (soaked or boiled)
• 3 tbsp nutritional yeast
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp paprika
• ¼ tsp turmeric (optional)
• ½ cup breadcrumbs or crushed crackers (optional topping)
• Fresh parsley for garnish

👩‍🍳 Instructions

1️⃣ First, preheat the oven to 375°F (190°C) and lightly grease a baking dish.

2️⃣ Next, blend cashews, plant milk, nutritional yeast, salt, pepper, paprika, and turmeric until smooth and creamy.

3️⃣ Meanwhile, heat olive oil in a skillet over medium heat. Add onion and sauté until soft.

4️⃣ Then, add garlic and cook briefly until fragrant.

5️⃣ After that, layer zucchini slices in the baking dish. Pour the cashew cheese sauce evenly over the top.

6️⃣ Next, sprinkle breadcrumbs if using.

7️⃣ Finally, bake for 30–35 minutes until bubbly and lightly golden. Let rest before serving.

💡 Tips & Variations

• For extra cheesiness, add more nutritional yeast.
• Alternatively, use vegan shredded cheese.
• For protein, add white beans or chickpeas.
• Additionally, add mushrooms or spinach.
• Lastly, broil for 3 minutes for a crispy topping.

🌟 Benefits of Vegan Cheesy Zucchini Bake

First, zucchini is low in calories.
Moreover, cashews provide healthy fats.
Additionally, this dish is dairy-free.
Furthermore, it’s rich in fiber and vitamins.
In addition, it’s easy to prepare.
Lastly, it’s comforting and satisfying.

📊 Nutrition Facts (Per Serving – Approximate)

• Calories: 260
• Protein: 8g
• Carbohydrates: 18g
• Fiber: 4g
• Fat: 18g
• Saturated Fat: 3g
• Sodium: 360mg
• Calcium: 90mg

🧒 Kid-Friendly Version

To begin, reduce garlic and spices.
Then, slice zucchini thinner.
Additionally, add vegan cheese on top.
Finally, serve with pasta or bread.

Creamy vegan macaroni salad made with tender pasta and fresh veggies. An easy dairy-free side dish perfect for picnics and meals.

🧾 Ingredients

• 2 cups elbow macaroni (cooked and cooled)
• ½ cup vegan mayonnaise
• 1 tbsp apple cider vinegar
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp sugar or maple syrup
• ½ cup celery, diced
• ½ cup red bell pepper, diced
• ¼ cup red onion, finely chopped
• ¼ cup shredded carrots
• 2 tbsp fresh parsley, chopped

👩‍🍳 Instructions

1️⃣ First, cook the macaroni according to package instructions until al dente. Drain and rinse with cold water.

2️⃣ Next, add the cooled pasta to a large mixing bowl.

3️⃣ Meanwhile, whisk vegan mayo, vinegar, lemon juice, mustard, salt, pepper, and sugar in a small bowl.

4️⃣ Then, pour the dressing over the pasta and stir gently to coat.

5️⃣ After that, add celery, bell pepper, onion, carrots, and parsley.

6️⃣ Finally, mix well, cover, and chill for at least 30 minutes before serving.

💡 Tips & Variations

• For extra crunch, add diced pickles or peas.
• Alternatively, use gluten-free pasta if needed.
• For protein, add chickpeas or white beans.
• Additionally, stir in smoked paprika for depth.
• Lastly, adjust dressing after chilling for best flavor.

🌟 Benefits of Vegan Macaroni Salad

First, it’s completely dairy-free and egg-free.
Moreover, it provides fiber from vegetables.
Additionally, it’s lower in saturated fat.
Furthermore, it’s ideal for meal prep.
In addition, it’s picnic and potluck friendly.
Lastly, it’s creamy, comforting, and satisfying.

📊 Nutrition Facts (Per Serving – Approximate)

• Calories: 290
• Protein: 6g
• Carbohydrates: 32g
• Fiber: 3g
• Fat: 15g
• Saturated Fat: 2g
• Sodium: 420mg
• Sugar: 4g

🧒 Kid-Friendly Version

To begin, skip onions if preferred.
Then, use smaller pasta shapes.
Additionally, add sweet corn or peas.
Finally, serve chilled with fruit on the side.

Make Vegan Blueberry Fritter Bites without frying. Plus, they are soft and moist. Meanwhile, baking keeps them lighter and healthier.

Ingredients

• 1½ cups all-purpose flour (or whole wheat pastry flour)
• ⅓ cup coconut sugar or brown sugar
• 2 tsp baking powder
• ½ tsp cinnamon
• ¼ tsp salt
• ¾ cup unsweetened plant milk
• 2 tbsp melted coconut oil or neutral oil
• 1 tsp vanilla extract
• 1 cup fresh or frozen blueberries

Optional Glaze:

• ½ cup powdered sugar
• 1–2 tbsp plant milk
• ¼ tsp vanilla extract

Instructions

1. Preheat the oven to 375°F (190°C). Meanwhile, line a baking sheet with parchment paper.
2. In a bowl, mix flour, sugar, baking powder, cinnamon, and salt. Then, stir until well combined.
3. In another bowl, whisk plant milk, oil, and vanilla. Next, pour the wet mixture into the dry ingredients.
4. Gently fold until just combined. However, avoid overmixing to keep the fritters soft.
5. Carefully fold in the blueberries. Then, scoop small portions onto the baking sheet.
6. Bake for 14–16 minutes until lightly golden. Afterward, let them cool slightly.
7. If desired, drizzle with glaze before serving.

Tips for Perfect Fritter Bites

• Use fresh blueberries for less moisture, but frozen ones also work well.
• Also, lightly coat blueberries in flour to prevent sinking.
• Bake in mini sizes, so they cook evenly and stay fluffy.
• Let fritters cool before glazing, otherwise the glaze may melt.

Variations

1. Lemon Blueberry: Add lemon zest and a splash of lemon juice for brightness.
2. Apple Blueberry: Mix in finely diced apples, while keeping the batter thick.
3. Gluten-Free: Use a 1:1 gluten-free flour blend, and bake a few minutes longer if needed.

Health Benefits

• Blueberries are rich in antioxidants, so they support heart and brain health.
• Baking instead of frying reduces fat, while keeping flavor intact.
• Plant-based ingredients make this recipe dairy-free and egg-free.
• Moderate natural sweetness helps reduce refined sugar intake.

Nutrition Facts (Per Serving – approx. 5 bites)

• Calories: 170 kcal
• Protein: 3 g
• Carbohydrates: 28 g
• Fiber: 2 g
• Fat: 5 g
• Saturated Fat: 1 g
• Sugar: 10 g
• Sodium: 160 mg

Kid-Friendly Version

• Reduce cinnamon slightly, so flavors stay mild.
• Use mini muffin scoops, because kids love bite-sized treats.
• Skip the glaze, or use a light drizzle to limit sugar.
• Serve with fruit or dairy-free yogurt, while making snack time balanced.

Make Vegan Blueberry Yogurt Ice Cream today. Plus, it’s dairy-free, low in sugar, and full of flavor. Also, it’s perfect for summer treats.

Ingredients:

• 2 cups unsweetened vegan yogurt (coconut, almond, or soy)
• 1 cup fresh or frozen blueberries
• 3 tbsp maple syrup or agave syrup
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• Optional: 1 tbsp coconut cream for extra creaminess

Instructions:

1. In a blender, combine blueberries, vegan yogurt, maple syrup, vanilla extract, and lemon juice. Then, blend until smooth.
2. If you want extra creaminess, add coconut cream and blend again.
3. Pour the mixture into an ice cream maker and churn according to manufacturer instructions. Alternatively, pour into a freezer-safe container and stir every 30 minutes for 2–3 hours until creamy.
4. Meanwhile, prepare toppings like fresh blueberries or chopped nuts.
5. Serve immediately as soft-serve, or freeze for 1–2 hours for a firmer texture.

Tips:

• Also, slightly thaw frozen blueberries before blending for a smoother texture.
• For natural sweetness, adjust maple syrup to taste.
• While serving, garnish with mint or granola for extra flavor.
• Use full-fat vegan yogurt for a creamier consistency.

Variations:

1. Berry Mix: Add raspberries or strawberries for a mixed berry flavor.
2. Chocolate Swirl: Blend 1–2 tbsp cocoa powder into the mixture, then swirl in vegan chocolate chips.
3. Nutty Delight: Top with chopped almonds, walnuts, or pecans for added crunch.

Benefits:

• High in Antioxidants: Blueberries support heart health and immunity.
• Dairy-Free: Perfect for lactose-intolerant or vegan diets.
• Gut-Friendly: Vegan yogurt contains probiotics for digestive health.
• Low in Refined Sugar: Sweetened naturally with maple or agave syrup.

Nutrition Facts (Per Serving, makes 4 servings):

• Calories: 150 kcal
• Protein: 3 g
• Carbohydrates: 20 g
• Fiber: 2 g
• Fat: 6 g
• Saturated Fat: 2 g
• Sugar: 15 g
• Sodium: 25 mg

Kid-Friendly Version:

• Use sweeter fruits like ripe bananas along with blueberries, so kids enjoy the natural sweetness.
• Also, serve in fun molds or cups with sprinkles to make it exciting.
• Reduce maple syrup slightly if using very ripe fruits, while keeping the ice cream naturally sweet.
• Add mini chocolate chips or vegan gummy candies for a playful twist.

This version is fully Yoast-green-ready, with:

• Multi-sentence meta description with transition words (Plus, Also, While, Then, If)
• Recipe instructions and tips include transitions to increase Yoast score
• Readable, concise, and engaging

Enjoy a healthy Vegan Greek Sheet Dinner, packed with roasted veggies and chickpeas, while savoring Mediterranean flavors easily at home.

Vegan Greek Sheet Dinner with roasted veggies and chickpeas is packed with Mediterranean flavors that the whole family will love. Also, this easy recipe saves time, while keeping meals nutritious and satisfying. In addition, you can customize it with your favorite veggies or grains.

Vegan Greek Sheet Dinner Recipe

Ingredients:

• 1 medium zucchini, sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 red onion, sliced
• 1 cup cherry tomatoes
• 1 cup chickpeas, cooked or canned, drained
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• ½ tsp smoked paprika
• Salt & pepper, to taste

Dressing/Topping:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tsp maple syrup
• 2 tbsp water, to thin if needed
• Fresh parsley, chopped

Optional Toppings:

• Vegan feta crumbles
• Kalamata olives
• Pine nuts

Instructions (with transition words):

1. Preheat oven to 400°F (200°C). Meanwhile, prepare all vegetables and chickpeas.
2. On a large baking sheet, toss zucchini, bell peppers, red onion, cherry tomatoes, and chickpeas with olive oil, garlic powder, oregano, paprika, salt, and pepper. Then, spread everything in a single layer.
3. Roast for 25–30 minutes, flipping halfway, so the veggies become tender and lightly caramelized.
4. While the veggies are roasting, whisk tahini, lemon juice, maple syrup, and water until smooth.
5. Next, drizzle dressing over roasted veggies. Also, sprinkle with parsley, vegan feta, and olives if using.
6. Serve warm with quinoa, rice, or warm pita bread. In addition, leftovers can be stored in airtight containers for 3–4 days.

Tips (with transitions):

• Roast with fresh herbs like thyme or rosemary, so the flavors are more aromatic.
• Also, you can add extra protein with tofu, tempeh, or more chickpeas.
• Swap vegetables seasonally, but keep the color variety for a vibrant dish.
• Make it a meal prep option, while keeping it fresh for several days.

Variations (with transitions):

1. Spicy Greek Sheet Dinner: Add chili flakes or cayenne, so it has a mild heat.
2. Mediterranean Grain Bowl: Serve over quinoa or couscous, and top with toasted pine nuts.
3. Greek Tacos: Wrap roasted veggies in tortillas, then drizzle with vegan tzatziki.

Benefits (with transitions):

• High in fiber, so it supports digestion.
• Rich in plant protein, while providing essential amino acids.
• Heart-healthy fats from olive oil and tahini, also help reduce inflammation.
• Packed with vitamins A, C, and K, which promote overall health.

Nutrition Facts (Per Serving, serves 4):

• Calories: 220 kcal
• Protein: 8 g
• Carbohydrates: 28 g
• Fiber: 7 g
• Fat: 10 g
• Saturated Fat: 1.5 g
• Sugar: 6 g
• Sodium: 210 mg

Kid-Friendly Version (with transitions):

• Swap red onion for mild vegetables like carrots, so kids enjoy it more.
• Serve with pita bread and hummus, while encouraging them to dip the veggies.
• Reduce garlic and paprika, but keep the dish flavorful.
• Make fun veggie faces on the sheet pan, so children are more excited to eat.

Enjoy guilt-free Coconut Lime Chia Pudding Bars, perfect for breakfast, snacks, or dessert with a zesty coconut twist.

Coconut lime chia pudding bars are creamy, lightly tangy, and naturally satisfying. Moreover, they combine tropical coconut with fresh lime flavor. As a result, they make a refreshing snack or light dessert that feels both nourishing and indulgent.

🛒 Ingredients

• 1½ cups full-fat coconut milk
• ⅓ cup chia seeds
• 3 tbsp maple syrup or agave
• Zest of 1 lime
• 2 tbsp fresh lime juice
• ½ tsp vanilla extract
• Pinch of salt

Optional Base:

• ¾ cup crushed oats or digestive biscuits
• 2 tbsp melted coconut oil

👩‍🍳 Instructions

1. First, line a square baking pan with parchment paper.
2. Meanwhile, whisk coconut milk, maple syrup, lime zest, lime juice, vanilla, and salt in a bowl.
3. Next, stir in chia seeds until evenly combined.
4. Then, let the mixture rest for 10 minutes, stirring once more to prevent clumps.
5. After that, pour the chia mixture into the prepared pan.
6. Now, refrigerate for at least 4 hours until firm.
7. Finally, slice into bars and serve chilled.

For the optional base, mix crushed oats with coconut oil, press into the pan, and chill before adding the chia layer.

✨ Tips for Perfect Chia Bars

• Firstly, use full-fat coconut milk for creaminess.
• Additionally, stir the mixture twice during the first 15 minutes.
• However, avoid excess lime juice, because it may overpower coconut.
• For clean cuts, wipe the knife between slices.

🔄 Variations

• Berry Coconut Bars: Add a strawberry or raspberry layer on top.
• Chocolate Lime: Drizzle dairy-free chocolate for contrast.
• Low Sugar: Reduce sweetener and rely on coconut flavor.
• Nutty Base: Replace oats with ground almonds.

💪 Health Benefits

Chia seeds are rich in fiber and omega-3 fatty acids. Moreover, coconut milk provides healthy fats. Consequently, these bars support energy and digestion.

• High in fiber
• Naturally dairy-free
• Supports heart health
• Made with simple ingredients

📊 Nutrition Facts (Per Bar – Approx.)

• Calories: 190 kcal
• Protein: 4 g
• Carbohydrates: 14 g
• Fat: 13 g
• Fiber: 6 g
• Sugar: 7 g

🧒 Kid-Friendly Version

Kids enjoy creamy textures. Therefore, reduce lime zest slightly. Additionally, cut bars into small squares. For extra fun, add a thin coconut yogurt topping.

These vegan stuffed mushrooms are savory and satisfying. Moreover, they are dairy-free, easy to prepare, and perfect for parties or snacks.

Vegan stuffed mushrooms are tender, flavorful, and incredibly versatile. Moreover, they are baked until golden and packed with plant-based goodness. As a result, they make an ideal appetizer or light meal.

🛒 Ingredients

• 16 large button or cremini mushrooms
• 1 tbsp olive oil
• ½ small onion, finely chopped
• 2 cloves garlic, minced
• ½ cup breadcrumbs or crushed crackers
• ¼ cup nutritional yeast
• 2 tbsp chopped parsley
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp dried oregano

👩‍🍳 Instructions

1. First, preheat the oven to 180°C (350°F) and line a baking tray.
2. Meanwhile, clean mushrooms and remove the stems carefully.
3. Next, chop the stems finely.
4. Then, heat olive oil in a pan and sauté onion until soft.
5. After that, add garlic and chopped stems, cooking briefly.
6. Now, stir in breadcrumbs, nutritional yeast, herbs, salt, and pepper.
7. Then, spoon the mixture into mushroom caps evenly.
8. Finally, bake for 18–22 minutes until tender and lightly golden.

✨ Tips for Best Stuffed Mushrooms

• Firstly, choose mushrooms of similar size for even baking.
• Additionally, avoid washing mushrooms too long to prevent sogginess.
• However, do not overfill, because the stuffing may spill.
• For crisp tops, broil briefly at the end.

🔄 Variations

• Cheesy Style: Add vegan cream cheese for richness.
• Nutty Version: Mix in finely chopped walnuts or almonds.
• Spicy Kick: Add chili flakes or smoked paprika.
• Gluten-Free: Use gluten-free breadcrumbs.

💪 Health Benefits

Mushrooms are low in calories and rich in antioxidants. Moreover, nutritional yeast adds plant-based nutrients. Consequently, this dish supports a balanced vegan lifestyle.

• Supports immune health
• Naturally low in calories
• Dairy-free and cholesterol-free
• Rich in antioxidants

📊 Nutrition Facts (Per 4 Mushrooms – Approx.)

• Calories: 120 kcal
• Protein: 4 g
• Carbohydrates: 14 g
• Fat: 6 g
• Fiber: 2 g
• Sodium: 180 mg

🧒 Kid-Friendly Version

Kids prefer simple flavors. Therefore, reduce garlic slightly. Additionally, use finely ground breadcrumbs for smoother texture. For fun, serve with ketchup or dairy-free dip.

This vegan strawberry pudding cake is soft and fruity. Moreover, it is dairy-free, easy to bake, and perfect for summer desserts or parties.

Vegan strawberry pudding cake is moist, tender, and bursting with strawberry flavor. Moreover, it has a soft pudding-like base that melts in the mouth. As a result, it becomes an irresistible dessert for both casual and special occasions.

🛒 Ingredients

Cake Batter

• 1½ cups all-purpose flour
• ¾ cup sugar
• 2 tsp baking powder
• ¼ tsp salt
• 1 cup plant-based milk
• ⅓ cup vegetable oil
• 1 tsp vanilla extract
• ¾ cup fresh or frozen strawberries, chopped

Pudding Layer

• ½ cup strawberry puree
• ½ cup hot water
• 2 tbsp cornstarch
• 2 tbsp sugar

👩‍🍳 Instructions

1. First, preheat the oven to 180°C (350°F) and grease a baking dish.
2. Meanwhile, mix flour, sugar, baking powder, and salt in a bowl.
3. Next, add plant milk, oil, and vanilla, then mix until smooth.
4. Then, gently fold in chopped strawberries.
5. After that, spread the batter evenly into the baking dish.
6. Now, whisk strawberry puree, cornstarch, sugar, and hot water together.
7. Then, slowly pour this mixture over the batter without stirring.
8. Finally, bake for 40–45 minutes until the top is set and golden.
9. Before serving, allow the cake to cool slightly so the pudding layer thickens.

✨ Tips for Best Results

• Firstly, use ripe strawberries for stronger flavor.
• Additionally, do not mix the pudding layer into the batter.
• However, avoid overbaking because the pudding may dry out.
• For extra moisture, serve warm with dairy-free cream.

🔄 Variations

• Berry Mix: Add raspberries or blueberries for variety.
• Chocolate Strawberry: Sprinkle dairy-free chocolate chips on top.
• Gluten-Free: Use a gluten-free all-purpose flour blend.
• Low Sugar: Reduce sugar slightly and rely on fruit sweetness.

💪 Health Benefits

Strawberries are rich in antioxidants and vitamin C. Moreover, plant-based ingredients reduce saturated fat. Consequently, this dessert feels lighter than traditional pudding cakes.

• Supports immune health
• Dairy-free and cholesterol-free
• Contains antioxidants
• Suitable for vegan diets

📊 Nutrition Facts (Per Serving – Approx.)

• Calories: 230 kcal
• Protein: 3 g
• Carbohydrates: 38 g
• Fat: 8 g
• Fiber: 2 g
• Sugar: 18 g

🧒 Kid-Friendly Version

Kids love fruity desserts. Therefore, increase strawberries slightly for sweetness. Additionally, bake in small ramekins for fun portions. For extra appeal, serve with dairy-free vanilla custard.

Simple vegan biscuits made without eggs or dairy. Moreover, they’re crisp, lightly sweet, and perfect for tea time or snacks.

Vegan biscuits are crisp, lightly sweet, and wonderfully comforting. Moreover, they are incredibly easy to prepare with basic pantry ingredients. Because this recipe is completely egg-free and dairy-free, it suits many dietary needs. Additionally, these biscuits are perfect for tea time, lunch boxes, or quick treats. As a result, you get homemade biscuits that are both delicious and wholesome.

🥣 Ingredients (Makes 12–15 biscuits)

• 1½ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp salt
• ⅓ cup sugar or coconut sugar
• ⅓ cup vegetable oil or melted coconut oil
• ¼ cup plant-based milk
• 1 tsp vanilla extract

👩‍🍳 Instructions

1. First, preheat the oven to 180°C (350°F) and line a baking tray.
2. Next, whisk together flour, baking powder, salt, and sugar in a bowl.
3. Then, add oil, plant milk, and vanilla extract. Mix gently to form a soft dough.
4. After that, roll the dough slightly and shape into small biscuits.
5. Meanwhile, place biscuits onto the prepared tray, leaving space between them.
6. Once ready, bake for 12–15 minutes until lightly golden.
7. Finally, cool completely before serving for the best crunch.

💡 Tips for Best Results

• To begin with, measure flour correctly to avoid dense biscuits
• Additionally, chill the dough briefly for sharper shapes
• However, do not overmix, as this can make biscuits hard
• For extra flavor, add a pinch of cinnamon or cardamom

🔄 Variations

• For chocolate biscuits, add cocoa powder or chocolate chips
• If you prefer healthy options, use whole-wheat flour
• Alternatively, add chopped nuts or raisins
• Similarly, shape into sandwich biscuits with vegan cream

🌱 Health Benefits

• Firstly, these biscuits are free from eggs and dairy
• Secondly, plant-based fats support heart health
• Moreover, homemade biscuits avoid preservatives
• Therefore, they are a better option than store-bought cookies

🧒 Kid-Friendly Version

• To make them softer, bake slightly less
• Instead of plain shapes, use cookie cutters
• Additionally, add colorful dairy-free sprinkles
• Finally, serve with warm plant-based milk

🧮 Nutrition Facts (Per Biscuit – Approx.)

• Calories: 110 kcal
• Protein: 2 g
• Fat: 5 g
• Carbohydrates: 15 g
• Sugar: 6 g
• Fiber: 1 g