Juicy, tender grilled tofu with a balsamic-soy marinade. No pressing required—just a quick mix, a good marinating window, and a hot grill for lightly charred, flavorful slabs of tofu that please vegans and omnivores alike.

Ingredients

• 2 blocks extra firm tofu
• 1/2 cup (120 mL) soy sauce
• 1/4 cup (60 mL) balsamic vinegar
• 1/4 cup (60 mL) maple syrup
• 2 tbsp mustard
• 2 tsp garlic powder
• 2 tsp onion powder
• 2 tbsp fresh chopped parsley or 1 tbsp dried parsley, plus extra for garnish
• 1 tbsp sesame oil

Instructions

1. Prep: Slice each block of tofu in half width-wise, then in half height-wise so each piece is roughly a 1/2-inch-thick rectangle. Chop fresh parsley if using.
2. Whisk: In a large sealable container, whisk together soy sauce, balsamic vinegar, maple syrup, mustard, garlic powder, onion powder, parsley, and sesame oil.
3. Marinate: Dip each tofu slab into the marinade to coat evenly, then place all slabs in the container. Seal and gently flip the container a few times to ensure even coverage. Marinate at least 2 hours, preferably 4 hours or overnight for the best texture.
4. Grill: Heat the grill, then place tofu slabs on the grates. Cook 3–5 minutes per side until slightly charred around the edges, flipping once. Alternatively, use a lightly oiled grill plate over high heat and follow the same timing.
5. Serve: Remove from the grill, top with fresh parsley, and enjoy. Store leftovers in an airtight container in the fridge for up to 6 days.

Balsamic vinegar: Gives a sweeter, richer profile; use rice vinegar if you prefer a more classic teriyaki-like flavor.

Mustard: Dijon works well; you can use 1 tbsp mustard powder as a substitute.

Gluten-free: Substitute tamari or coconut aminos for soy sauce.

This brown sugar salted caramel cake showcases a brown sugar vanilla bean cake soaked with espresso, studded with salted caramel, and topped with a caramel cream cheese-style frosting finished with flaky sea salt. It’s moist, tender, and entirely vegan.

1. Vegan Vanilla Cake:

   • 1 1/4 cup (300 mL) vegan buttermilk
   • 1 1/2 cups (300 g) granulated sugar
   • 3/4 cup (150 g) light brown sugar
   • 1 cup (220 g) salted vegan butter, melted and cooled
   • 1/4 cup (60 mL) neutral oil (avocado, sunflower, or mild olive oil)
   • 1 cup (240 g) dairy-free yogurt, room temperature
   • 2 tbsp vanilla extract
   • 3 tsp baking powder
   • 1/2 tsp baking soda
   • 1/4 tsp sea salt
   • 4 cups (500 g) cake flour (or all-purpose; see notes)
   • Optional: 1/4 tsp vanilla powder or vanilla bean paste

   Caramel latte cake filling:

   • 2 ounces brewed espresso (decaf optional)
   • 1 batch vegan salted caramel

   Frosting:

   • 1 batch vegan vanilla cream cheese frosting
   • 1/2 batch of the salted caramel
   • 1 tsp flaky sea salt, for garnish

Instructions

1. Prep: Preheat the oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment paper.
2. Make the batter: Whisk together granulated sugar, light brown sugar, dairy-free yogurt, and vanilla. Add baking powder, baking soda, and sea salt and whisk again. Stir in the cake flour, then pour in the vegan buttermilk and whisk gently until the dry ingredients are just incorporated—do not overmix.
3. Bake: Transfer batter to the prepared pan and bake 35–40 minutes or until a toothpick inserted near the center comes out clean and the top is lightly golden. While the cake bakes, prepare the vegan salted caramel and allow it to cool completely. Brew the espresso and let it cool to room temperature.
4. Cool: Allow the cake to cool fully before assembling. None of the components should be warm.
5. Assemble: Brush the cake top with cooled espresso. Use a large skewer to poke holes about 1/2″ deep into the top of the cake. Fill a piping bag with roughly one-third of the cooled salted caramel and pipe caramel into the holes.
6. Make the frosting: Prepare the vegan vanilla cream cheese frosting. Stir in about one-third of the salted caramel until incorporated.
7. Finish assembly: Frost the cake with the caramel cream cheese frosting. Drizzle remaining salted caramel over the top and finish with flaky sea salt.
8. Serve and store: Slice and enjoy. Store leftovers in an airtight container in the refrigerator for up to 7 days or freeze for up to 2 months.

Flour: Cake flour gives the best, most tender crumb. All-purpose flour will work if needed.

This fresh strawberry cheesecake cobbler features tangy vanilla cheesecake ribbons braided into a soft cobbler and studded with jammy strawberries. It’s simple to make, entirely vegan, and perfect warm with dairy-free ice cream.

Ingredients

• 2 lbs fresh strawberries, sliced thin
• 1/4 cup (50 g) granulated sugar
• 1 tbsp cornstarch

• 8 ounces vegan cream cheese, room temperature
• 1/4 cup (60 mL) vegan heavy cream, room temperature
• 1/4 cup (50 g) granulated sugar
• 2 tbsp cornstarch
• 1 tsp vanilla extract

• 1/4 cup (60 g) salted vegan butter, melted and hot
• 1 1/2 cups (188 g) all-purpose flour
• 3/4 cup (150 g) granulated sugar
• 1 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1 cup (240 mL) vegan buttermilk, cold
• 2 tsp vanilla extract

Instructions

1. Prep: Preheat the oven to 350°F (175°C).
2. Macerate strawberries: In a bowl, combine sliced strawberries, sugar, and cornstarch. Set aside to macerate while you prepare the other components.
3. Make the cheesecake filling: In a separate bowl, whisk together vegan cream cheese, vegan heavy cream, sugar, cornstarch, and vanilla until smooth. Set aside.
4. Prepare the pan: Pour the hot melted vegan butter into a large casserole dish or baking pan and tilt to coat the bottom and sides. Set aside.
5. Make the cobbler batter: In a medium bowl, whisk flour, sugar, baking powder, and salt. Add vegan buttermilk and vanilla, whisking to a slightly running, pancake-like batter.
6. Assemble: Pour one-third of the cobbler batter into the prepared pan. Dollop half of the cheesecake batter over it. Pour another one-third of the cobbler batter over the cheesecake, then add the remaining cheesecake batter. Finish by spreading the last third of cobbler batter to cover the cheesecake layer. Spoon the macerated strawberries evenly across the top, taking care not to overload the center.
7. Bake: Bake for 60–65 minutes, or until the cobbler edges are golden and the top is set.
8. Serve: Let the cobbler rest for about 10 minutes, then serve warm with vegan vanilla ice cream.

Gluten-free: Use a 1:1 gluten-free flour blend that contains xanthan gum for best results.

Vegan heavy cream: If you can’t find a vegan heavy cream, canned full-fat coconut milk can be used, but it will add a mild coconut flavor to the cheesecake filling.

This giant dairy-free, Nutella-stuffed oatmeal cookie skillet delivers warm, gooey centers and a tender, chewy oat cookie. Browning vegan butter adds a rich, toasty note, but the recipe is delicious even without it. Serve warm with vegan ice cream for a decadent dessert or special treat.

Ingredients

• 1 1/2 cups (220 g) all-purpose flour* (see notes for gluten-free)
• 1 1/2 cups (150 g) rolled oats, certified gluten-free if needed
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp sea salt
• 1 cup (220 g) vegan butter, melted* (see notes for browning and brand compatibility)
• 3/4 cup (150 g) light brown sugar
• 1/2 cup (100 g) granulated sugar
• 2/3 cup (150 g) dairy-free yogurt
• 2 tsp vanilla extract
• 1 cup (220 g) vegan milk chocolate chips
• 1 bar vegan dark chocolate, chopped
• 1 cup (220 g) dairy-free nocciolata (hazelnut spread)

Instructions

1. Prep: Preheat the oven to 375°F (190°C). Grease a 9″ cast iron skillet or an equivalent casserole dish and set aside.
2. Brown the vegan butter: If browning, heat the vegan butter in a small saucepan over medium heat until it melts and the fat turns golden with a nutty aroma. Remove from heat and let cool 5–10 minutes. If your vegan butter does not brown, use the unbrowned butter amount noted in the recipe notes.
3. Make the dough: In a large bowl, whisk together the melted vegan butter, light brown sugar, granulated sugar, dairy-free yogurt, and vanilla until combined. Stir in baking soda, baking powder, and sea salt. Fold in the flour until just combined, then add the rolled oats and fold again until evenly distributed. Fold in chocolate pieces.
4. Assemble: Press about half the dough into the prepared skillet in an even layer. Spread the dairy-free hazelnut spread in the center, leaving a 1/2″ border. Form the remaining dough into flattened discs between your palms and place them over the hazelnut spread to fully cover and seal the filling.
5. Bake: Bake for 25–28 minutes, or until the top is golden brown and the edges look set and slightly crisp.
6. Cool: Remove from the oven and press a few extra chocolate chips into the top if desired. Allow the skillet cookie to cool for about 10 minutes before serving so the filling firms slightly. Serve warm with vegan ice cream.

Browning vegan butter: Not all vegan butters brown. If your brand cannot brown, skip browning and use 3/4 cup (170 g) melted vegan butter instead of 1 cup.

Gluten-free option: Use certified gluten-free rolled oats and a 1:1 gluten-free flour blend suitable for baking (for example, a Measure-for-Measure style blend) if you need the recipe to be gluten-free.

Dairy-free chocolate: Use your preferred dairy-free chocolate chips and chopped bars for the best texture and flavor contrast.

Dairy-free nocciolata: Any dairy-free hazelnut spread will work; choose one you enjoy for the filling.

This chocolate loaf cake is soft, moist, and decadently rich — made without eggs or dairy. Black cocoa powder gives it an intense chocolate profile and a deep color, while a dairy-free milk chocolate ganache adds a smooth finish. It’s an easy, one-bowl cake that delivers bakery-style flavor at home.

• 3/4 cup (180 mL) dairy-free milk, room temperature
• 2 cups (250 g) cake flour
• 3/4 cup (75 g) black cocoa powder, sifted
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp sea salt
• 1 1/4 cups (250 g) granulated sugar
• 1/2 cup (100 g) light brown sugar
• 1/2 cup (113 g) neutral oil
• 2/3 cup (150 g) vegan sour cream or dairy-free yogurt, room temperature
• 1 tsp vanilla extract
• 1 tbsp espresso powder, decaf if desired
• 1/2 cup (118 mL) hot water
• 1 tbsp cold vegan butter, sliced into a 9″ strip
• 1/2 batch vegan chocolate ganache (prepared)

Instructions

1. Read through first: Measure all ingredients before starting so the process goes smoothly.
2. Prep: Preheat oven to 350°F (175°C). Line a 9″ loaf pan with parchment paper.
3. Mix wet ingredients: In a large bowl, whisk together granulated sugar, light brown sugar, neutral oil, vegan sour cream (or yogurt), vanilla extract, and espresso powder. Add the hot water, then whisk in the black cocoa powder until smooth and lump-free. Sprinkle in baking powder, baking soda, and sea salt and whisk to combine.
4. Finish batter: Add the cake flour and dairy-free milk, stirring just until the dry ingredients are incorporated. Avoid overmixing to keep the cake tender.
5. Bake: Pour the batter into the prepared loaf pan. Lay the 9″ strip of cold vegan butter across the top center of the batter. Bake 50–55 minutes, until a toothpick inserted near the center comes out clean or with a few moist crumbs.
6. Cool: Let the cake rest in the pan for 10 minutes, then transfer to a wire rack to cool completely. Do not frost while warm.
7. Make ganache: Prepare the vegan chocolate ganache according to your recipe. For a thicker, spreadable ganache, chill it in the fridge and stir every 30 minutes until it reaches the desired consistency (about 1.5 hours).
8. Frost and serve: Spread the ganache over the fully cooled loaf, slice, and enjoy.

Gluten-free option: Substitute a 1:1 gluten-free baking flour blend if needed.

Black cocoa powder: King Arthur’s black cocoa is a great choice, but other brands are available. Using black cocoa gives the most intense, fudgy chocolate flavor; Dutch-process will work but is milder.

This recipe makes two perfect single-serve no-bake strawberry crunch cheesecakes inspired by the iconic ice cream truck treat. A two-ingredient vanilla cookie crust pairs with layers of no-bake vanilla and strawberry cheesecake using real strawberries for a bright, fresh bite. These mini cheesecakes are dairy-free and vegan.

Ingredients

Strawberry Crunch Topping:

1 (12 g) package freeze-dried strawberries
10 vanilla wafers (about 72 g)
1 tbsp vegan butter, melted

Vanilla Crust:

• 15 vanilla wafers (about 60 g)
• 2 tbsp vegan butter, melted

Strawberry Crunch Cheesecake:

• 10 ounces (283 g) vegan cream cheese, room temperature
• 1/3 cup (about 87 mL) cold dairy-free heavy cream
• 1/2 cup (120 g) organic granulated sugar
• 1 tsp vanilla extract
• 1/4 tsp sea salt
• 1/2 cup (about 120 g) hulled strawberries, pureed (use fresh)
• 1 (12 g) package freeze-dried strawberries

Instructions

1. Prep: Line two 4″ springform pans or 4″ ramekins with parchment paper, including along the walls.
2. Make the strawberry crunch topping: In a food processor, pulse the freeze-dried strawberries, 10 vanilla wafers, and melted vegan butter until the mixture resembles a moist crumb. Transfer to a bowl and set aside.
3. Make the crust: In the food processor, pulse 15 vanilla wafers with 2 tablespoons melted vegan butter until you have a wet crumb. Press the crumbs firmly into the base (and optionally up the sides) of each springform pan or ramekin. Chill in the freezer while preparing the filling.
4. Make the vanilla cheesecake base: In a bowl or food processor, blend the vegan cream cheese until smooth. Add the cold vegan heavy cream and whisk until combined, then add sugar, vanilla extract, and salt. Whisk or process to a silky consistency, scraping the sides as needed.
5. Assemble base layer: Pour half of the vanilla cheesecake batter over the prepared crusts and spread to the edges.
6. Make the strawberry layer: To the remaining vanilla batter, add the pureed fresh strawberries and the freeze-dried strawberries (from the cheesecake section) and blend until smooth and evenly colored.
7. Finish assembly: Spoon the strawberry cheesecake batter over the vanilla layer in each pan and spread to the edges. Evenly sprinkle the strawberry crunch topping over each cheesecake.
8. Chill: Refrigerate overnight for best texture. Alternatively, freeze for 4–6 hours to set (or 30–60 minutes for a quick chill, though texture will be lighter).
9. Serve: Carefully remove cheesecakes from their pans, top with sliced strawberries and vegan whipped cream if desired, and enjoy. Store leftovers in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months.

Vegan cream cheese: A firmer vegan cream cheese works best; brands like Tofutti or a homemade version provide a creamier texture. Coconut-oil-based brands may be softer and less ideal.

Vegan vanilla wafers: If you can’t find vegan Nilla wafers, look for a vegan vanilla shortbread or other neutral vegan cookies. Animal crackers are sometimes vegan and can be used as well. Using spiced cookies like Biscoff will change the flavor profile.

This entirely vegan spaghetti carbonara is quick and comforting, producing a silky, cheesy-tasting sauce without dairy or nuts. With dairy-free milk, a touch of flour (or starch), nutritional yeast and miso, you can make a rich, savory sauce that coats pasta beautifully. Crispy tempeh bits add the savory “guanciale” character, and the whole dish comes together in about 20 minutes.

Ingredients

Vegan Guanciale:

• 1 7-ounce package chickpea tempeh*
• 1 tbsp olive oil
• 2 tbsp coconut aminos
• 2 tsp smoked paprika
• 1/2 tsp cumin
• 1 tsp garlic powder
• 1 tsp miso paste

Carbonara Sauce and Pasta:

• 14 ounces (375 g) dried spaghetti or your favorite pasta (gluten-free if needed)
• 2 cups dairy-free milk*
• 1 tbsp miso paste*
• 1/4 cup nutritional yeast
• 1/2 tsp sea salt
• 1 tbsp all-purpose flour* (or 1 tbsp cornstarch/arrowroot for GF)
• 1 tsp vinegar
• 1 tbsp parsley, finely chopped

Instructions

1. Prep: Read all instructions. Bring a large pot of salted water to a rolling boil.
2. Cook the pasta: Add pasta to the boiling water and cook until al dente, about 12–15 minutes. Reserve about 1/2 cup of pasta water before draining.
3. Make the guanciale: Cut tempeh into small rectangles. Heat olive oil in a skillet over medium, add tempeh and sear until golden, 2–3 minutes per side. Add coconut aminos, smoked paprika, cumin, garlic powder and miso, and cook until the liquid is absorbed, 3–4 minutes. Remove guanciale to a bowl and turn the heat off under the pan.
4. Make the sauce: In a blender combine dairy-free milk, miso, nutritional yeast, sea salt, flour (or starch) and vinegar; blend until smooth. Pour into the skillet and bring to a gentle boil, then reduce to simmer until slightly thickened. Turn off the heat and keep warm.
5. Combine: Add the drained pasta and reserved pasta water to the pan with the sauce. Toss off the heat to coat the pasta evenly and develop a glossy texture.
6. Finish: Stir in about two-thirds of the tempeh guanciale, toss, then plate. Top with the remaining guanciale, chopped parsley and plenty of black pepper.
7. Store: Leftovers keep in an airtight container in the fridge for up to 4 days.

Tempeh: Chickpea tempeh is recommended for its flavor and as a soy-free option, but soy tempeh works as well.

Dairy-free milk: Use any plant milk you prefer — soy, oat, almond or cashew will all work.

Flour: Substitute cornstarch or arrowroot for a gluten-free thickener.

This coconut miso braised cabbage becomes tender, savory, and deeply flavorful, using pantry ingredients for a recipe that’s both simple and impressive. It’s an excellent way to enjoy cabbage any night of the week.

Ingredients

• 1 medium green cabbage
• 2 tbsp olive oil, divided
• 1 shallot, minced
• 5 garlic cloves, minced
• 2 tbsp miso paste
• 1 1/2 cups (360 mL) canned coconut milk, divided
• 1 cup (240 mL) vegetable broth or water
• 1/4 cup (60 mL) soy sauce or coconut aminos
• 1/2 tsp gochujang paste (optional)
• 1 tsp ground cumin
• 1/2 tsp ground ginger
• 12 ounces cannellini or other white beans
• 2 tbsp chopped chives
• 2 tbsp chopped parsley
• 1 tbsp chopped cashews, optional

Instructions

1. Prep: Slice the cabbage into 6 even wedges. Preheat the oven to 375°F.
2. Sear: Heat 1 tablespoon olive oil in a large Dutch oven or cast-iron pan over medium heat. Add cabbage wedges and sear until golden and crisp on one side (3–5 minutes), then sear the other side. Transfer wedges to a plate.
3. Sauté aromatics: Add remaining tablespoon of oil to the pan over medium-low, then sauté shallot and garlic until fragrant and lightly browned.
4. Mix sauce: In a small bowl, whisk miso with 1/4 cup coconut milk until smooth. Stir in the remaining 1 1/4 cups coconut milk, vegetable broth, soy sauce, gochujang (if using), cumin, and ginger.
5. Combine: Pour the coconut-miso mixture into the pan and bring to a boil. Nestle the cabbage wedges back into the sauce so they fit snugly and cook 3–5 minutes on one side, then flip.
6. Braise: Add the beans, ensuring they are submerged. Place the pan (lid off) in the oven and braise 45–50 minutes, flipping the wedges halfway so they glaze evenly. For deeper caramelization, braise longer at a slightly lower temperature.
7. Finish and serve: Remove from oven when the cabbage is tender and the sauce has thickened. Garnish with chives, parsley, and cashews if desired. Serve warm.

Gluten-free option: Use tamari or coconut aminos instead of regular soy sauce to make the recipe gluten-free.

This lemon zucchini pasta with homemade sourdough pangrattato is bright, creamy, and entirely dairy-free. Seared zucchini and a lemon-forward sauce pair with crunchy pangrattato for contrast in texture and flavor.

Ingredients

Lemon Zucchini Pasta

• 1 tbsp olive oil
• 3 shallots, minced
• 4 cloves garlic, minced
• 2 large zucchinis, sliced
• 16 ounces pasta of choice
• 1 1/2 cups (360 mL) dairy-free milk
• 1 tbsp all-purpose flour or cornstarch
• 2 large lemons
• 2 tbsp fresh lemon zest
• 1/2 tsp sea salt, or to taste
• Fresh parsley, to garnish

Sourdough Pangrattato

• 2–3 slices day-old sourdough
• 1/2 tbsp olive oil
• 1/4 cup pine nuts
• 1 tsp dried parsley (or fresh)
• 1 tsp garlic powder
• 1/2 tsp sea salt

Instructions

1. Prep: Wash and slice the zucchini, mince shallot and garlic. Bring a large pot of salted water to a boil for the pasta. Preheat the oven to 400°F and line a baking sheet with parchment.
2. Toast the bread: Arrange sourdough on the baking sheet and toast for about 10 minutes until crunchy.
3. Pulse crumbs: Pulse the toasted bread in a food processor to make coarse breadcrumbs and set aside.
4. Sauté zucchini: In a large pan, heat olive oil over medium. Sauté shallot and garlic until fragrant, add zucchini, reduce heat to low, cover for 3–5 minutes, then uncover and continue to sauté until edges are seared. Season with salt.
5. Cook pasta: Add pasta to boiling water and cook according to package directions until al dente.
6. Make the roux: Whisk 1/2 cup (120 mL) dairy-free milk with the flour or cornstarch until smooth and lump-free.
7. Make the sauce: Pour the remaining milk (about 1 cup / 240 mL) into a saucepan with lemon zest and the juice of 2 lemons. Stir in the roux and cook over medium-low until the sauce thickens. Remove from heat and cover.
8. Toss pasta: When pasta is al dente, reserve 1/3–1/2 cup pasta water, drain most of the water, then combine pasta with the sauce and a splash of pasta water to help the sauce coat the noodles. Cover and set aside.
9. Finish pangrattato: In a medium skillet, heat olive oil over medium heat, add breadcrumbs, pine nuts, garlic powder, parsley, and salt. Sauté until golden and fragrant, then remove from heat.
10. Serve: Plate the pasta, sprinkle with pangrattato and fresh parsley, and finish with extra lemon zest if desired. Store leftovers in an airtight container in the fridge up to 4 days; store pangrattato separately.

Gluten free: Substitute gluten-free pasta and bread, and use cornstarch instead of flour.

This spicy tofu is coated in a creamy, zesty lime and gochujang coconut sauce. Quick to make and full of flavor, it’s a dependable weeknight meal.

Ingredients

Crispy Tofu:

• 16 ounces firm or extra-firm tofu
• 1 tbsp sesame oil
• 1 tsp sea salt

Spicy Coconut Sauce:

• 1 1/2 cups (360 mL) canned coconut milk, divided
• 2 tsp cornstarch or flour
• 2 tbsp tomato paste
• 2 tbsp freshly grated ginger
• 1 1/2 tsp gochujang paste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp ground cumin
• 2 tbsp fresh lime juice (about 1 lime)
• 2 tbsp freshly chopped parsley, chives, or scallions, to finish

Instructions

1. Prep: Cube the tofu into roughly 1-inch pieces and set aside.
2. Sauté: Heat sesame oil in a large skillet over medium heat. Add the cubed tofu and sea salt. Sauté 2–3 minutes per side, turning occasionally, until the edges begin to brown.
3. Make the sauce: Whisk 1/4 cup (60 mL) of the coconut milk with the cornstarch to form a slurry. In a separate bowl, whisk the remaining coconut milk with tomato paste, grated ginger, gochujang, garlic powder, onion powder, and cumin.
4. Combine and thicken: When the tofu is browned, lower the heat to medium-low and pour the coconut sauce into the pan. Add the cornstarch slurry and stir to combine. Simmer 3–5 minutes until the sauce thickens and coats the tofu.
5. Finish and serve: Remove from heat, stir in lime juice, and garnish with chopped parsley, chives, or scallions. Serve over steamed rice and vegetables.

Gluten-free: Use cornstarch instead of flour.

Coconut milk: Use canned full-fat coconut milk for the best texture and flavor.