nutritional yeast recipe

Vegan Cheesy Zucchini Gratin

vegan cheesy zucchini gratin

There are side dishes you make because something needs to round out the plate. And then there are dishes like this Vegan Cheesy Zucchini Gratin — the kind that comes out of the oven bubbling and golden, layers of tender zucchini bound together in a rich, cheesy cashew cream sauce, topped with a crisp, golden breadcrumb crust. This is that gratin. The one that makes zucchini genuinely exciting. The one that disappears from the dish before anyone has had the chance to ask for seconds.

This recipe layers thinly sliced zucchini in a silky cashew-based cheese sauce seasoned with garlic, nutritional yeast, and a touch of nutmeg, finished with a golden, slightly crisp breadcrumb topping. It is a classic French-inspired technique reimagined entirely with plant-based ingredients, delivering all the comfort of a traditional gratin.

What makes this gratin so outstanding is how it manages the natural water content of zucchini — salting and draining the slices beforehand ensures the finished dish bakes to a properly set, sliceable texture rather than turning watery, a step that makes all the difference between a great zucchini gratin and a disappointing one.

This recipe is naturally gluten-free when made with gluten-free breadcrumbs, ready in about an hour, and absolutely wonderful served as a side dish alongside any main, or as a light vegetarian main course on its own.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
20 mins40 mins60 mins6~240 kcal

Ingredients

For the Zucchini

  • 4 medium zucchini, thinly sliced into rounds
  • 1 tsp salt, for drawing out moisture

For the Cashew Cheese Sauce

  • 1 cup (130g) raw cashews, soaked in boiling water for 20 minutes then drained
  • 1 cup (240ml) vegetable broth
  • ½ cup (120ml) plant milk
  • 4 tbsp nutritional yeast
  • 3 cloves garlic
  • 1 tbsp lemon juice
  • ¼ tsp nutmeg
  • ½ tsp salt
  • ¼ tsp black pepper

For the Topping

  • ½ cup (50g) breadcrumbs
  • 2 tbsp nutritional yeast
  • 1 tbsp olive oil
  • ¼ tsp smoked paprika

Optional Add-ins

  • ½ cup (60g) shredded vegan mozzarella mixed into the sauce
  • ¼ tsp chili flakes
  • A sliced onion layered between the zucchini

To Serve

  • Fresh parsley or thyme, chopped
  • Alongside roasted vegetables or a vegan roast

Instructions

  1. Salt and drain the zucchini. Arrange the sliced zucchini in a colander, sprinkle with the salt, and let sit for 20 minutes to draw out excess moisture. Pat very dry with kitchen towels.
  2. Preheat the oven and prepare the dish. Preheat the oven to 375°F (190°C). Grease a baking dish.
  3. Make the cashew cheese sauce. Blend the drained cashews, vegetable broth, plant milk, nutritional yeast, garlic, lemon juice, nutmeg, salt, and pepper until completely smooth.
  4. Layer the gratin. Arrange the dried zucchini slices in slightly overlapping layers in the prepared dish. Pour the cashew sauce evenly over the top, making sure it settles between the layers.
  5. Make the topping. Combine the breadcrumbs, nutritional yeast, olive oil, and smoked paprika in a small bowl, then scatter evenly over the gratin.
  6. Bake. Bake for 35–40 minutes until bubbling, golden on top, and the zucchini is tender throughout.
  7. Rest and serve. Let rest for 5–10 minutes before serving to allow the sauce to set slightly for cleaner slices.

Pro Tips

  • Do not skip salting and draining the zucchini — this single step prevents the finished gratin from becoming watery.
  • Slice the zucchini evenly for consistent cooking and an attractive, layered presentation.
  • Blend the cashew sauce thoroughly for the smoothest, most convincing cheese-like texture.
  • Let the gratin rest before slicing to allow the sauce to firm up slightly.

Why Salting the Zucchini Matters

Zucchini contains a significant amount of water, and baking it directly without removing some of that moisture results in a watery, loose gratin that never sets properly. Salting draws out excess liquid through osmosis, allowing the zucchini to bake into a properly textured, sliceable gratin once combined with the cheese sauce.

Flavor Variations

  • Garlic Herb Gratin: Add extra garlic and fresh thyme or rosemary to the sauce for a more herbaceous version.
  • Cheesy Mushroom Gratin: Layer sautéed mushrooms between the zucchini for added umami depth.
  • Spicy Gratin: Add chili flakes to the sauce for gentle background heat.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~240 kcal8g18g3g14g

Storage

  • Refrigerator: Store in an airtight container for up to 4 days. Reheat covered in the oven to avoid drying out the topping.
  • Freezer: Freezes reasonably well for up to 2 months, though the texture softens slightly after thawing.
  • Make ahead: Assemble without the breadcrumb topping a day ahead and refrigerate, adding the topping just before baking.

Frequently Asked Questions

Can I use yellow squash instead of zucchini?

Yes — yellow squash works in the same way and can be used interchangeably or combined with zucchini.

Can I make this without a blender?

Yes — use store-bought vegan cream cheese thinned with broth and seasoned with the same garlic and nutritional yeast as an alternative base.

Why is my gratin watery despite salting the zucchini?

This usually means the zucchini was not patted dry thoroughly enough after draining. Press firmly with kitchen towels to remove as much surface moisture as possible before layering.

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 comforting vegan side dish recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

January 18, 2026 by All Recipes Mains & Bowls 0

Vegan Cheesy Zucchini Bake

vegan cheesy zucchini bake

There are dishes that require careful layering and patience. And then there are dishes like this Vegan Cheesy Zucchini Bake — the kind that comes together in one bowl and one dish with no slicing into thin rounds, no draining for twenty minutes, no fussing over presentation, just grated zucchini stirred straight into a thick, cheesy batter and baked until golden, set, and deeply satisfying. This is that bake. The one you turn to on a night when the gratin feels like too much effort but you still want that same warm, cheesy zucchini comfort.

Where a gratin layers thin slices of zucchini between a poured sauce, this bake takes a completely different approach — zucchini is grated and squeezed dry, then mixed directly into a savory chickpea flour and cheese-style batter studded with herbs and garlic, poured into a dish, and baked until firm enough to slice into squares. The result is closer to a savory vegetable bread or dense frittata-style bake than a classical gratin, with a soft, custardy interior and a golden, slightly crisp top.

What makes this bake so outstanding is its simplicity — one bowl, one mixing step, one bake, with grated zucchini distributed evenly throughout rather than layered, giving every single square the same balance of cheesy batter and tender zucchini in every bite.

This recipe is naturally gluten-free when made with chickpea flour, ready in just 50 minutes, and absolutely wonderful served warm in squares, either as a side dish or a light vegetarian main with a salad alongside.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
15 mins35 mins50 mins6~210 kcal

Ingredients

For the Bake

  • 4 medium zucchini, grated and squeezed very dry
  • 1 cup (115g) chickpea flour
  • ½ cup (60g) vegan shredded mozzarella
  • ¼ cup (25g) nutritional yeast
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp baking powder
  • ½ tsp dried oregano
  • ¼ tsp turmeric
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp fresh dill or parsley, chopped

For the Top

  • ¼ cup (30g) extra shredded vegan mozzarella
  • A light dusting of smoked paprika

Optional Add-ins

  • ¼ tsp chili flakes for gentle heat
  • 2 tbsp sun-dried tomatoes, finely chopped
  • ¼ cup (30g) vegan feta crumbled through the batter

To Serve

  • Fresh herbs
  • A simple side salad
  • Vegan yogurt or tahini drizzle

Instructions

  1. Preheat the oven and prepare the dish. Preheat the oven to 375°F (190°C). Grease a 20cm (8-inch) square or round baking dish.
  2. Squeeze the zucchini thoroughly. Grate the zucchini and place in a clean kitchen towel, squeezing firmly to remove as much liquid as possible — this step is essential for the bake to set properly.
  3. Sauté the onion and garlic. Heat the olive oil in a small skillet over medium heat. Add the onion and cook for 3–4 minutes until softened, then add the garlic and cook for 30 seconds more.
  4. Make the batter. In a large bowl whisk together the chickpea flour, baking powder, oregano, turmeric, salt, and pepper. Add the cooked onion and garlic, the squeezed zucchini, vegan mozzarella, nutritional yeast, and fresh herbs. Mix thoroughly until evenly combined into a thick batter.
  5. Pour and top. Pour the batter into the prepared dish, spreading it evenly. Scatter the extra shredded mozzarella over the top and dust lightly with smoked paprika.
  6. Bake. Bake for 30–35 minutes until the top is golden, the center is set, and a knife inserted comes out clean.
  7. Rest and serve. Let rest for 8–10 minutes before slicing into squares — this is essential for clean slices, as the bake firms up as it cools slightly.

Pro Tips

  • Squeeze the zucchini until truly dry — more thoroughly than seems necessary — or the bake will not set properly and will be soft and wet in the center.
  • Whisk the chickpea flour into the dry ingredients first to avoid lumps before adding the wet components.
  • Let the bake rest fully before slicing for clean, sliceable squares rather than a loose, crumbly result.
  • Use a square or rectangular dish for the most uniform slices.

How This Differs From a Classic Gratin

A gratin relies on thinly sliced vegetables layered beneath a poured sauce that thickens around them during baking, producing distinct visible layers. This bake instead mixes grated zucchini directly into a single batter, producing a uniform, sliceable texture throughout rather than separate layers — closer to a savory vegetable loaf than a traditional French-style gratin, and considerably faster to prepare.

Flavor Variations

  • Mediterranean Zucchini Bake: Add chopped sun-dried tomatoes and vegan feta to the batter for a Mediterranean-inspired version.
  • Spicy Zucchini Bake: Add chili flakes and a diced jalapeño for gentle building heat.
  • Herb Garden Bake: Increase the fresh herbs and add a tablespoon of fresh basil for a more herbaceous version.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~210 kcal9g18g4g11g

Storage

  • Refrigerator: Store in an airtight container for up to 4 days. Reheat individual squares in a skillet or air fryer to restore some crispness on top.
  • Freezer: Freeze cooled squares wrapped individually for up to 2 months. Thaw in the refrigerator before reheating.
  • Meal prep: This bake is excellent for slicing into portions for lunches throughout the week.

Frequently Asked Questions

Can I use a different flour instead of chickpea flour?

Yes — a gluten-free all-purpose flour blend or regular all-purpose flour can be used, though the chickpea flour adds extra protein and a slightly firmer set.

Why is my bake too wet in the center?

This is almost always caused by insufficient squeezing of the zucchini. Squeeze it very thoroughly in a kitchen towel until no more liquid comes out before adding to the batter.

Can I add other vegetables to this bake?

Yes — grated carrot or finely chopped spinach can be added alongside the zucchini, just be sure to squeeze out any extra moisture they release as well.

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 quick, comforting vegan side dish recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

January 9, 2026 by All Recipes Mains & Bowls 0

Cheesy Spinach-Artichoke Bagels 

vegan cheesy spinach artichoke bagels

There are breakfasts you eat because mornings demand something. And then there are breakfasts like these Cheesy Vegan Spinach-Artichoke Bagels — the kind that come out of the oven bubbling and golden, smelling so deeply of garlic and melted cheese that the whole kitchen feels like it belongs to a bakery, and that deliver everything beloved about spinach artichoke dip stacked directly onto a perfectly toasted bagel half. This is that breakfast. The one that makes a chewy, golden bagel feel like an entirely different food once it carries this rich, creamy, savory topping. The one people request again before they have finished the first half.

This recipe takes the comforting flavors of classic spinach artichoke dip and turns them into an open-faced bagel topping — a creamy cashew and vegan cream cheese base studded with wilted spinach, chopped artichoke hearts, garlic, and nutritional yeast, spread generously over toasted bagel halves and baked until bubbling and lightly golden on top. It is breakfast, brunch, and snack all at once, and it comes together in well under thirty minutes.

What makes these bagels so outstanding is the balance in the topping — rich enough to feel indulgent, bright enough from the lemon and garlic to stay lively rather than heavy, and studded with enough texture from the spinach and artichoke that every bite feels substantial rather than simply creamy.

This recipe is 100% vegan, ready in just 25 minutes, and absolutely wonderful served warm straight from the oven with a scattering of fresh herbs and a pinch of chili flakes.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
10 mins15 mins25 mins4~310 kcal

Ingredients

For the Topping

  • 200g vegan cream cheese, softened
  • 2 cups (60g) fresh spinach, roughly chopped
  • 1 can (400g) artichoke hearts in water, drained and chopped
  • 3 cloves garlic, minced
  • 3 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp chili flakes (optional)

For the Bagels

  • 4 plain or everything bagels, halved
  • ½ cup (60g) vegan mozzarella, shredded (for topping)

Optional Add-ins

  • 2 tbsp sun-dried tomatoes, finely chopped
  • 1 tbsp capers, chopped
  • Pinch of smoked paprika

To Serve

  • Fresh parsley or chives, chopped
  • Extra chili flakes
  • Lemon wedges

Instructions

  1. Sauté the aromatics. Heat the olive oil in a skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant. Add the spinach and cook, stirring, for 2 minutes until wilted. Remove from heat and let cool slightly.
  2. Make the topping. In a bowl combine the softened vegan cream cheese, nutritional yeast, lemon juice, onion powder, salt, pepper, and chili flakes if using. Mix until smooth. Fold in the wilted spinach and chopped artichoke hearts until evenly distributed.
  3. Prepare the bagels. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Place the bagel halves cut-side up on the sheet.
  4. Top the bagels. Spread a generous, even layer of the spinach artichoke mixture over each bagel half, all the way to the edges. Sprinkle shredded vegan mozzarella over the top.
  5. Bake until golden. Bake for 12–15 minutes until the topping is bubbling and the cheese is melted with light golden spots.
  6. Serve immediately. Scatter with fresh herbs and a pinch of chili flakes. Serve warm.

Pro Tips

  • Squeeze excess water from the spinach after sautéing if it looks watery, to keep the topping from sliding off the bagel.
  • Toast the bagels lightly before topping for extra structure and a crispier base.
  • Spread topping all the way to the edge so every bite gets some — untopped edges burn before the center is ready.
  • Use full-fat vegan cream cheese for the richest, most stable result.

Flavor Variations

  • Sun-Dried Tomato Version: Stir in chopped sun-dried tomatoes for added sweetness and tang.
  • Spicy Jalapeño Bagels: Add finely diced jalapeño to the topping for building heat.
  • Garlic Herb Bagels: Add extra garlic and a mix of fresh dill and chives for a herb-forward version.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~310 kcal9g38g3g13g

Storage

  • Refrigerator: Store assembled, baked bagels in an airtight container for up to 2 days. Reheat in a toaster oven or air fryer until warmed through.
  • Topping only: The spinach artichoke topping keeps in the refrigerator for up to 4 days and can be used on crackers or as a dip.

Frequently Asked Questions

Can I make the topping ahead?

Yes — prepare the topping up to 2 days in advance and refrigerate. Assemble and bake fresh when ready to eat.

Can I use frozen spinach?

Yes — thaw and squeeze very thoroughly dry before using to avoid excess moisture in the topping.

What bagel flavor works best?

Plain, everything, or garlic bagels all complement this savory topping beautifully.

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 breakfast recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

January 1, 2026 by All Recipes Breakfast 0

Vegan Crispy Broccoli Cheese Bites — The Most Addictive Plant-Based Snack You Will Make All Week

vegan crispy broccoli cheese bites

There are snacks you make because something is needed before dinner. And then there are snacks like these Vegan Crispy Broccoli Cheese Bites — the kind that come out of the oven golden and crisp on the outside, tender and cheesy on the inside, with a savory, slightly nutty flavor that makes it genuinely impossible to eat just one. This is that snack. The one that disappears from the plate before it has properly cooled. The one that turns broccoli into the most popular thing on the table without anyone quite understanding how it happened.

These bites combine finely chopped broccoli with vegan cheese, chickpea flour, and seasoning, formed into small rounds and baked until shatteringly crisp on the outside and tender throughout, producing a snack or appetizer that delivers all the satisfaction of a cheesy fried bite without the mess of deep frying.

What makes these bites so outstanding is the combination of chickpea flour as the binder and nutritional yeast in the coating — the chickpea flour holds the bites together and crisps beautifully in the oven, while the nutritional yeast adds a deep savory, cheesy flavor that makes every bite taste genuinely indulgent.

This recipe is 100% vegan, naturally gluten-free, ready in just 35 minutes, and absolutely wonderful served warm with a dipping sauce alongside as a snack, appetizer, or side dish.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
15 mins20 mins35 mins4~190 kcal

Ingredients

For the Bites

  • 3 cups (270g) broccoli florets, very finely chopped
  • ½ cup (60g) vegan cheddar or mozzarella, shredded
  • ¼ cup (25g) nutritional yeast
  • ¼ cup (30g) chickpea flour
  • 2 cloves garlic, minced
  • 2 tbsp fresh chives or parsley, finely chopped
  • ½ tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp plant milk, to help bind if needed

For the Crispy Coating

  • ½ cup (50g) panko breadcrumbs or regular breadcrumbs
  • 2 tbsp nutritional yeast
  • ¼ tsp smoked paprika
  • 1 tbsp olive oil

For the Dipping Sauce

  • ½ cup (120g) vegan mayonnaise
  • 1 tbsp sriracha
  • 1 tsp lime juice

Instructions

  1. Preheat the oven. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Prepare the broccoli. Very finely chop the broccoli florets — they should be almost minced so they bind properly into bites rather than falling apart.
  3. Make the mixture. In a large bowl combine the finely chopped broccoli, shredded vegan cheese, nutritional yeast, chickpea flour, garlic, herbs, smoked paprika, salt, and pepper. Mix thoroughly. Add plant milk one tablespoon at a time if the mixture seems too dry to hold together when pressed.
  4. Make the coating. In a shallow dish combine the breadcrumbs, nutritional yeast, smoked paprika, and olive oil. Toss to combine until the breadcrumbs are lightly coated in oil.
  5. Shape and coat the bites. Divide the mixture into 16–18 equal portions and roll each into a ball, pressing firmly. Roll each ball in the breadcrumb coating, pressing to adhere well on all sides.
  6. Bake. Arrange on the prepared baking sheet with space between each bite. Bake for 18–22 minutes until deeply golden and crisp on the outside, turning once halfway through.
  7. Make the dipping sauce. Whisk together the vegan mayonnaise, sriracha, and lime juice until smooth.
  8. Serve immediately. Serve the warm bites with the dipping sauce while at their crispiest.

Pro Tips

  • Chop the broccoli very finely — large pieces make the bites harder to hold together and more likely to fall apart during rolling and baking.
  • Press each bite firmly when shaping to ensure they hold together during baking.
  • Roll the bites in the breadcrumb coating with genuine pressure so the coating adheres rather than falling off during baking.
  • Turn once during baking for even crispiness on all sides.

Why These Bites Work So Well

The combination of chickpea flour, vegan cheese, and finely minced broccoli creates a mixture with enough binding power to hold together during baking while the breadcrumb coating provides the crispy exterior. The nutritional yeast in both the mixture and the coating ensures a deep, savory, cheesy flavor throughout rather than only on the surface.

Flavor Variations

  • Spicy Broccoli Bites: Add chili flakes and extra sriracha to the mixture for building heat.
  • Herbed Broccoli Bites: Add dried Italian herbs and lemon zest to the mixture for a Mediterranean-inspired version.
  • Buffalo Broccoli Bites: Toss the baked bites in buffalo sauce immediately after baking for a spicy, sticky version.

Nutritional Highlights (Per Serving — 4 bites)

CaloriesProteinCarbsFiberFat
~190 kcal9g18g4g9g

Storage

  • Refrigerator: Store in an airtight container for up to 3 days. Reheat in the oven or air fryer to restore crispiness.
  • Freezer: Freeze baked, cooled bites for up to 2 months. Reheat from frozen in an air fryer or oven until heated through and crispy.
  • Air fryer: These bites reheat particularly well in an air fryer at 375°F (190°C) for 4–5 minutes.

Frequently Asked Questions

Can I air fry these instead of baking?

Yes — air fry at 390°F (200°C) for 12–14 minutes, shaking halfway, for an even crispier result than oven baking.

Why are my bites falling apart?

This is usually caused by broccoli pieces that are too large or insufficient chickpea flour. Chop the broccoli more finely and add an extra tablespoon of chickpea flour to help bind the mixture.

Can I make these gluten-free?

Yes — use gluten-free breadcrumbs in the coating and check that all other ingredients are certified gluten-free.

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

December 30, 2025 by All Recipes Mains & Bowls 0

Vegan Mediterranean Spinach and Feta Cheese Chips

vegan mediterranean spinach and feta cheese chips

There are snacks you make because something crunchy is needed between meals. And then there are snacks like these Vegan Mediterranean Spinach and Feta Cheese Chips — the kind that come out of the oven as thin, shatteringly crisp rounds studded with flecks of spinach and crumbled vegan feta, intensely savory and deeply herbaceous, so satisfyingly crunchy and so completely addictive that they replace every other snack in the house the moment they appear. This is that snack. The one that disappears before the baking sheet has cooled. The one that people eat standing at the kitchen counter before it even makes it to a serving bowl.

These cheese chips are made by mixing crumbled vegan feta with finely chopped spinach, herbs, and a binding of chickpea flour and nutritional yeast into small rounds, baked at high heat until the cheese has melted and crisped into thin, golden, lacy crisps that shatter on the first bite and deliver an intensely savory, salty, herbaceous flavor that is genuinely more interesting than any commercial chip available.

What makes these chips so outstanding is the vegan feta — its salty, tangy character concentrates dramatically during baking as moisture evaporates, producing a chip with a flavor intensity that is far beyond what the mild pre-baking mixture would suggest.

This recipe is 100% vegan, naturally gluten-free, ready in just 25 minutes, and absolutely wonderful served warm from the oven as a snack, alongside soup, or crumbled over salads as an extraordinary savory topping.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
10 mins15 mins25 mins4~140 kcal

Ingredients

For the Cheese Chips

  • 200g vegan feta, crumbled into small pieces
  • 1 cup (30g) fresh spinach, very finely chopped
  • 2 tbsp chickpea flour
  • 2 tbsp nutritional yeast
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • ½ tsp dried thyme
  • ¼ tsp black pepper
  • ¼ tsp chili flakes (optional)
  • 1 tbsp olive oil

Optional Add-ins

  • 1 tbsp sun-dried tomatoes, very finely diced
  • 1 tsp lemon zest for brightness
  • 1 tbsp fresh dill, finely chopped instead of dried thyme
  • A pinch of smoked paprika

To Serve

  • Alongside hummus for dipping
  • Crumbled over Greek salad
  • On top of soups as a crunchy garnish
  • With vegan tzatziki alongside
  • As a standalone snack with olives and roasted peppers

Instructions

  1. Preheat the oven. Preheat the oven to 400°F (200°C). Line two large baking sheets with parchment paper — do not use a silicone mat as parchment produces a crispier bottom.
  2. Finely chop the spinach. Chop the fresh spinach as finely as possible — almost to a mince. Larger pieces of spinach create uneven chips that do not crisp uniformly. Press between paper towels to remove any excess moisture.
  3. Make the chip mixture. In a bowl combine the crumbled vegan feta, finely chopped spinach, chickpea flour, nutritional yeast, oregano, garlic powder, thyme, black pepper, chili flakes if using, and olive oil. Mix thoroughly until everything is evenly combined into a cohesive, slightly sticky mixture.
  4. Shape the chips. Drop tablespoon-sized mounds of the mixture onto the prepared baking sheets, spacing them at least 5cm apart. Flatten each mound with the back of a spoon or your fingers into a thin, even round approximately 5–6cm in diameter and no more than 4–5mm thick. The thinner the chip, the crispier the result.
  5. Bake until crispy. Bake for 12–15 minutes until the chips are deeply golden, the edges are beginning to darken slightly, and the surface looks dry and set. The chips will not look completely crispy in the oven — they crisp further as they cool.
  6. Cool on the tray. Let the chips cool completely on the baking sheets before removing — they are fragile when hot and firm up into crisp, shatteringly crunchy rounds as they cool. Do not attempt to move them until fully cooled.

Pro Tips

  • Make the chips as thin as possible — thickness is the enemy of crispiness in cheese chips. Press firmly and evenly to achieve the thinnest possible round without holes forming.
  • Chop the spinach very finely and press dry — large wet pieces of spinach prevent the chip from crisping evenly and create soft patches.
  • Let them cool fully on the tray before moving — vegan cheese-based chips are softer when hot than dairy cheese crisps and need the cooling period to fully firm up.
  • Do not overcrowd the baking sheets — chips need space and airflow to crisp properly rather than steam from neighboring chips.

Why Vegan Feta Makes Such Outstanding Chips

The quality that makes vegan feta ideal for baking into chips is the same quality that makes it challenging in other applications — its relatively high moisture content compared to some other vegan cheeses. In chip making this moisture evaporates rapidly in the hot oven, concentrating the salty, tangy flavor dramatically and allowing the remaining protein and fat to crisp and set into a firm, shatteringly thin round. The chickpea flour acts as both binder and additional crisping agent, providing structure that prevents the chip from collapsing as the moisture leaves.

Flavor Variations

  • Kalamata Olive and Feta Chips: Add finely minced kalamata olives to the mixture for a deeper, brinier, more intensely Mediterranean flavor.
  • Za’atar Feta Chips: Replace the dried oregano and thyme with za’atar seasoning for a Middle Eastern-inspired version with beautiful herbal complexity.
  • Sundried Tomato and Basil Chips: Add very finely diced sun-dried tomatoes and dried basil for a Caprese-inspired version with a slight sweetness against the salty feta.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~140 kcal6g8g2g10g

Storage

  • Room temperature: Store in an airtight container at room temperature for up to 3 days. These chips soften slightly during storage — return to a 375°F (190°C) oven for 4–5 minutes to restore crispiness if needed.
  • Freezer: Not recommended — the texture does not survive freezing and thawing well.
  • Best fresh: Like all homemade chips, these are at their absolute peak within 30 minutes of baking and cooling, when the crispiness is at its maximum.

Frequently Asked Questions

What vegan feta works best for this recipe?

A firm, crumbly vegan feta that holds its shape when handled produces the best chips — avoid very soft or creamy vegan feta styles that are too wet to crisp properly.

Why are my chips soft instead of crispy?

Soft chips are caused by chips that are too thick, spinach that was not dried thoroughly, or chips removed from the oven before fully baked. Make the chips as thin as possible, press the spinach very dry, and bake until the edges are noticeably golden. Remember the chips also crisp further as they cool.

Can I use frozen spinach?

Yes — thaw completely and squeeze extremely thoroughly until almost completely dry before chopping and using. Frozen spinach releases significantly more water than fresh and must be drier than seems necessary before adding to the mixture.

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!

December 29, 2025 by All Recipes Mains & Bowls 2

Vegan Broccoli Potato Bake

vegan broccoli potato bake

There are bakes you make because something needs to fill the table. And then there are bakes like this Vegan Broccoli Potato Bake — the kind that comes out of the oven bubbling and golden, layers of tender potato and bright green broccoli bound together in a creamy, cheesy sauce that pulls into long, satisfying strands when served. This is that bake. The one that turns two humble vegetables into a genuinely comforting main course or side dish. The one that gets requested again the very same week.

This recipe layers thinly sliced potatoes and broccoli florets in a creamy cashew-based cheese sauce seasoned with garlic, nutritional yeast, and a touch of mustard for depth, topped with breadcrumbs for a golden, slightly crisp finish. It bakes into a dish that is rich, satisfying, and substantial enough to serve as a main course on its own.

What makes this bake so outstanding is the sauce — a silky cashew cream enriched with nutritional yeast and a touch of mustard that thickens beautifully in the oven, coating every piece of potato and broccoli in a rich, savory layer that tastes remarkably close to a classic cheese sauce.

This recipe is naturally gluten-free when made with gluten-free breadcrumbs, ready in about an hour, and absolutely wonderful served on its own or alongside a simple green salad.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
20 mins50 mins70 mins6~310 kcal

Ingredients

For the Cashew Cheese Sauce

  • 1 cup (130g) raw cashews, soaked in boiling water for 20 minutes then drained
  • 1½ cups (360ml) vegetable broth
  • ½ cup (120ml) plant milk
  • 4 tbsp nutritional yeast
  • 2 cloves garlic
  • 1 tsp Dijon mustard
  • 1 tbsp lemon juice
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper

For the Bake

  • 800g potatoes, peeled and thinly sliced
  • 1 large head broccoli, cut into small florets
  • 1 small onion, thinly sliced

For the Topping

  • ½ cup (50g) breadcrumbs
  • 1 tbsp olive oil
  • 2 tbsp nutritional yeast
  • ¼ tsp smoked paprika

Optional Add-ins

  • ½ cup (60g) shredded vegan cheese mixed into the sauce
  • ¼ tsp chili flakes for a gentle heat
  • Fresh thyme between the layers

Instructions

  1. Preheat the oven and prepare the dish. Preheat the oven to 375°F (190°C). Grease a deep baking dish.
  2. Parboil the potatoes. Place the sliced potatoes in a pot, cover with cold water, add a pinch of salt, and boil for 5–6 minutes until just tender but not falling apart. Drain.
  3. Blanch the broccoli. Blanch the broccoli florets in boiling water for 2 minutes, then drain and set aside.
  4. Make the cashew cheese sauce. Blend the drained cashews, vegetable broth, plant milk, nutritional yeast, garlic, Dijon mustard, lemon juice, onion powder, salt, and pepper until completely smooth.
  5. Layer the bake. Layer half the parboiled potatoes in the prepared dish, followed by half the onion and half the broccoli. Pour half the sauce over evenly. Repeat with the remaining potatoes, onion, broccoli, and sauce.
  6. Make the topping. Combine the breadcrumbs, olive oil, nutritional yeast, and smoked paprika in a small bowl, then scatter evenly over the top of the bake.
  7. Bake. Bake for 35–40 minutes until bubbling, golden on top, and the potatoes are fully tender.
  8. Rest and serve. Let rest for 5 minutes before serving to allow the sauce to set slightly.

Pro Tips

  • Slice the potatoes evenly for consistent cooking throughout the bake.
  • Parboil the potatoes before baking to ensure they cook through fully in the time it takes the topping to brown.
  • Blend the cashew sauce thoroughly for a completely smooth, lump-free result.
  • Do not skip the breadcrumb topping — it provides essential textural contrast against the creamy layers beneath.

Why This Combination Works

Potatoes provide hearty substance while broccoli adds freshness, color, and nutrition, and together they soak up the rich cashew cheese sauce beautifully during baking. The combination creates a dish that feels both comforting and balanced, satisfying as a side dish or filling enough to serve as a complete meal.

Flavor Variations

  • Cheesy Broccoli Potato Bake: Stir shredded vegan cheese into the sauce for extra richness and a more pronounced cheesy flavor.
  • Garlic Herb Bake: Add extra garlic and fresh thyme or rosemary between the layers for a more herbaceous version.
  • Spicy Version: Add chili flakes to the sauce for gentle background heat throughout the bake.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~310 kcal10g38g6g13g

Storage

  • Refrigerator: Store in an airtight container for up to 4 days. Reheat covered in the oven to avoid drying out.
  • Freezer: Freeze well for up to 2 months. Thaw overnight in the refrigerator and reheat covered in the oven.
  • Make ahead: Assemble the bake a day ahead and refrigerate unbaked, adding a few extra minutes to the baking time when cooking from cold.

Frequently Asked Questions

Can I use frozen broccoli?

Yes — thaw and drain thoroughly before adding to avoid excess moisture in the finished bake.

Can I make this without a blender?

Yes — use store-bought vegan cream cheese thinned with broth and seasoned with the same garlic, mustard, and nutritional yeast as an alternative base.

Can I add a different vegetable?

Yes — cauliflower, carrots, or green beans all work well in place of or alongside the broccoli.

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 comforting vegan side dish and bake recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

December 29, 2025 by All Recipes Mains & Bowls 0

Vegan Cannelloni Recipe

vegan cannelloni recipe

There are pasta dinners that feel genuinely special. And then there are pasta dinners like this Vegan Cannelloni — the kind that comes out of the oven bubbling with rich tomato sauce, with pasta tubes so generously filled with creamy ricotta-style cashew and spinach filling that they have expanded slightly in the dish, their tops blistered and golden where the sauce has caramelized against them. This is that dinner. The one that looks like it took considerably more effort than it actually did. The one that makes a weeknight feel like a dinner party. The one that disappears from the baking dish before anyone realizes they have had seconds.

This recipe fills dried cannelloni tubes with a rich filling built on cashew ricotta, wilted spinach, and herbs — a filling so satisfying and so deeply flavored that it rivals any dairy-based ricotta in both texture and taste — then nestles them in a generous, garlicky tomato sauce and bakes until the pasta is perfectly tender, the filling is set, and the top is golden and slightly crisped at the edges.

What makes this cannelloni so outstanding is the cashew ricotta — blended from soaked cashews with lemon juice, nutritional yeast, and garlic into a smooth, creamy, subtly tangy filling that behaves identically to dairy ricotta in this application, holding its shape inside the pasta tubes while baking into a rich, satisfying filling of extraordinary flavor.

This recipe is 100% vegan, ready in about 65 minutes, and absolutely magnificent served directly from the baking dish at the table with a simple green salad alongside.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
25 mins40 mins65 mins4~480 kcal

Ingredients

For the Cashew Ricotta Filling

  • 1½ cups (195g) raw cashews, soaked in boiling water for 30 minutes then drained
  • 3 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 1 clove garlic
  • ½ tsp salt
  • ¼ tsp black pepper
  • 3 tbsp water, to reach consistency

For the Spinach Filling Mix-in

  • 3 cups (90g) fresh spinach, wilted and squeezed very dry
  • ¼ tsp nutmeg
  • Salt and pepper

For the Tomato Sauce

  • 1 can (400g) crushed tomatoes
  • 1 can (400g) diced tomatoes
  • 4 cloves garlic, minced
  • 1 medium onion, finely diced
  • 2 tbsp olive oil
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp sugar or maple syrup
  • Salt and pepper

For Assembly

  • 250g dried cannelloni tubes (approximately 16–18 tubes)
  • ½ cup (60g) vegan mozzarella, shredded (optional topping)
  • Fresh basil for garnish

Instructions

  1. Make the cashew ricotta. Blend the drained cashews, nutritional yeast, lemon juice, garlic, salt, pepper, and water in a high-speed blender until smooth and creamy — similar in consistency to thick ricotta. Taste and adjust salt and lemon. Set aside.
  2. Prepare the spinach. Wilt the spinach in a dry pan over medium heat for 2–3 minutes. Transfer to a clean towel and squeeze very thoroughly until almost completely dry. Roughly chop and mix into the cashew ricotta along with the nutmeg. Season generously.
  3. Make the tomato sauce. Heat the olive oil in a wide pan over medium heat. Add the onion and cook for 5 minutes until softened. Add the garlic and cook for 60 seconds. Add both cans of tomatoes, oregano, basil, and sugar. Simmer for 10 minutes until slightly reduced. Season generously.
  4. Preheat the oven. Preheat to 375°F (190°C). Spread a thin layer of tomato sauce across the base of a deep baking dish.
  5. Fill the cannelloni. Transfer the spinach ricotta filling to a piping bag or a zip-lock bag with the corner snipped off. Pipe the filling into each dry cannelloni tube, filling generously from both ends if needed. Alternatively use a small spoon, though a piping bag is significantly faster and less messy.
  6. Assemble. Nestle the filled cannelloni tubes in a single layer over the sauce base in the baking dish. Pour the remaining tomato sauce over the top, ensuring every tube is covered — exposed pasta will not soften properly during baking. Top with shredded vegan mozzarella if using.
  7. Bake covered then uncovered. Cover tightly with foil and bake for 30 minutes. Remove the foil and bake for a further 10 minutes until the sauce is bubbling, the top is golden, and a knife inserted into the thickest tube meets no resistance.
  8. Rest and serve. Let rest for 5 minutes before serving. Garnish with fresh basil and serve directly from the baking dish.

Pro Tips

  • Use a piping bag to fill the cannelloni — it is the single change that makes this recipe dramatically easier than using a spoon, which is slow and messy.
  • Ensure every tube is completely covered in tomato sauce before baking — any exposed pasta will remain hard and undercooked in the finished dish.
  • Squeeze the spinach until completely dry before adding to the ricotta — excess moisture makes the filling too wet and can cause the tubes to burst during baking.
  • Cover tightly with foil for the first 30 minutes — the steam trapped under the foil is what cooks the pasta through from the inside.

The History of Cannelloni

Cannelloni is one of the most beloved baked pasta dishes in Italian cooking, originating in the Southern Italian tradition of stuffed and baked pasta that also produced manicotti, lasagne, and stuffed shells. The name derives from the Italian word canna, meaning cane or tube, referring to the cylindrical pasta shape that characterizes the dish. Traditional fillings include ricotta and spinach, meat and béchamel, and various regional combinations, all united by the technique of filling the tubes before baking them in sauce until the pasta softens and the filling sets into a rich, unified whole. This vegan version is entirely faithful to the spinach ricotta tradition, producing a result indistinguishable in character from the dairy original.

Flavor Variations

  • Mushroom and Walnut Cannelloni: Replace half the spinach with finely chopped sautéed mushrooms and add crushed toasted walnuts to the filling for a richer, earthier version.
  • Pumpkin and Sage Cannelloni: Add roasted pumpkin puree to the cashew ricotta and season with sage for a beautiful autumn version.
  • Béchamel Topped Cannelloni: Make a simple vegan béchamel from plant milk and vegan butter to pour over the top of the cannelloni instead of or alongside the tomato sauce.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~480 kcal16g58g6g20g

Storage

  • Refrigerator: Store covered in the baking dish or in an airtight container for up to 4 days. Reheat covered in the oven at 350°F (175°C) for 20 minutes.
  • Freezer: Assemble completely, cover tightly, and freeze for up to 2 months before baking. Bake from frozen at 375°F (190°C) covered for 50 minutes then uncovered for 15 minutes.
  • Make ahead: Assemble up to 24 hours before baking and refrigerate covered. Add 10 extra minutes to the covered baking time when cooking from cold.

Frequently Asked Questions

Can I use fresh pasta sheets instead of dried tubes?

Yes — blanch fresh lasagne sheets briefly, fill and roll them into tubes, then bake as directed. This produces a more delicate, silkier pasta layer than dried tubes.

Why are my cannelloni still hard after baking?

Hard cannelloni is caused by insufficient sauce coverage, under-baking, or foil that was not sealed tightly enough. Ensure every tube is submerged in sauce, bake for the full time, and seal the foil tightly to trap steam.

Can I make this nut-free?

Yes — replace the cashew ricotta with a mixture of firm tofu blended smooth with nutritional yeast, lemon juice, and salt for a nut-free filling with a similar texture.

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 impressive vegan pasta and Italian dinner recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

December 28, 2025 by All Recipes Dinner 0