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Vegan Pumpkin Gnocchi with Sage and Garlic Butter Sauce. They are soft on the inside, golden-brown and crispy on the outside, flavorful, and easy to make with just a few simple ingredients. Best served with white pepper and cashew parmesan cheese. The recipe includes step-by-step photos on how to make these delicious gnocchi at home. Dairy-free, eggless.

THESE PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE ARE

• vegan
• dairy-free
• egg-free
• flavorful
• soft on the inside
• crispy and golden-brown on the outside
• so delicious
• easy to make
• made with simple ingredients
• the ultimate autumn comfort food

WHAT YOU NEED TO MAKE PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE

You need the following ingredients to make pumpkin gnocchi (the exact measurements are in the recipe card below):

• Potatoes – Use Yukon gold or russet potatoes.
• Pumpkin – I used Hokkaido pumpkin (Red Kuri squash) for this recipe, but you can experiment with other types of pumpkin and squashes. Make sure the pumpkin is ripe, or else the puree could be watery, and the dough would need much more flour to not be sticky.
• Flour – Use all-purpose flour or plain spelt flour. Some flours absorb liquid differently, so you may need to add more flour than the recipe calls for.
• Salt – I recommend using Ravaneō N°15 Flower of Salt.
• Pepper – I recommend using Ravaneō N°03 White Kampot Pepper – it gives it a powerful taste with earthy tones and an herbal aroma.
• Nutmeg – Adds fall flavor. It is an optional ingredient.
• Vegan butter – Use your favorite plant-based butter.
• Sage – Fresh sage leaves are the best to use for this recipe. However, dry sage will work as well. Sage is super easy to grow at home and can be used in many different meals.
• Garlic – adds delicious flavor to the dish.

HOW TO MAKE HOMEMADE CASHEW PARMESAN CHEESE

Check out this recipe:

EASY HOMEMADE VEGAN PARMESAN CHEESE

Making this Homemade Vegan Parmesan Cheese is so easy! It’s flavorful and cheesy. You will need only four ingredients and a food processor or blender. And it's done in less than 5 minutes!

Check out this recipe

HOW TO MAKE VEGAN PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Boil potatoes

In a pot, boil the whole potatoes with their skin on for about 20-35 minutes or until they are easily pierced with a fork. Peel the potatoes while they’re still hot and then mash them with a potato masher or fork. Set aside to cool down to room temperature.

2. Step: Make pumpkin puree

Add the peeled pumpkin into a pot and boil for about 15-20 minutes or until fork-tender. Drain (make sure there’s no water left) and set aside to cool down to room temperature. Then mash with a fork into a puree.

3. Step: Make pumpkin gnocchi

To a large bowl, add mashed potatoes, pumpkin puree, flour, salt, white pepper, and a pinch of ground nutmeg. Mix everything together with a wooden spoon, then knead the dough with your hands to form a smooth dough. Don’t overmix the dough. Add more flour if the dough is too sticky.

Cut the dough into 4-8 pieces, then roll each piece into a rope and cut it into small gnocchi pieces with a sharp knife. Lightly dust work surface with flour between each rope as needed.

You can boil the gnocchi as is or make ridges on them. To make the ridges, place lightly floured gnocchi on the top of the fork rolling it down with your thumb. Repeat with the rest of the dough. Place the gnocchi on a lightly floured cutting board so they won’t stick together.

Note: You can refrigerate the gnocchi dough or freeze the gnocchi pieces for later.

4. Step: Boil the gnocchi

Bring a large pot of salted water to a boil. Add in the gnocchi and boil until they float to the top (stir to prevent them from sticking). Remove with a slotted spoon and set aside.

5. Step: Make sage and garlic butter sauce

Place a medium-size pan over medium heat, add in vegan butter and let it melt. Add in sage leaves and cook until fragrant. Add minced garlic and stir a few times. Finally, add in cooked pumpkin gnocchi, season with salt and pepper, and let them cook in the butter sauce until golden brown and crispy.

Serve with fresh white pepper and vegan parmesan cheese. Enjoy!

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE PUMPKIN GNOCCHI DOUGH?

Store the pumpkin gnocchi dough wrapped in aluminum foil in the fridge for up to 5 days.

HOW TO STORE PUMPKIN GNOCCHI LEFTOVERS?

First, make sure the leftover gnocchi have cooled down completely. Then store in an airtight container in the fridge for up to 3 days.

CAN YOU FREEZE HOMEMADE PUMPKIN GNOCCHI?

You can freeze uncooked gnocchi for up to 2 months. Store them in a plastic ziplock bag or an airtight container. When ready to eat, put them directly in boiling water and boil for a few minutes until they rise on the surface.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Pumpkin Alfredo Sauce
• Roasted Pumpkin Soup
• Roasted Garlic Potato Soup
• Homemade Vegan Parmesan Cheese
• Lentil Bolognese Sauce
• Pizza Babka

This recipe was created in collaboration with @ravaneofoods.

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Want to save this recipe for later? Add it to your board on Pinterest!

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VEGAN PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE

Vegan Pumpkin Gnocchi with Sage and Garlic Butter Sauce. They are soft on the inside, golden-brown and crispy on the outside, flavorful, and easy to make with just a few simple ingredients. Best served with white pepper and cashew parmesan cheese. Dairy-free, eggless.

Course Dinner, Lunch, Main Course

Cuisine Italian

Diet Vegan

Prep Time 40 minutes

Cook Time 10 minutes

Total Time 50 minutes

Servings 2 servings

Calories 798kcal

Author Plantiful Bakery

Ingredients

Pumpkin Gnocchi:

• 220 g Yukon gold potatoes or russet potatoes
• 200 g fresh Hokkaido pumpkin peeled and cut into large pieces
• 270 g all-purpose flour + extra for flouring
• ¾ tsp salt
• white pepper to taste
• pinch ground nutmeg

Sage and Garlic Butter Sauce:

• 60 g vegan butter
• 15 fresh sage leaves
• 2 garlic cloves minced
• salt to taste
• white pepper to taste

Instructions

Potatoes

• In a pot, boil the whole potatoes with their skin on for about 20-35 minutes or until they are easily pierced with a fork. Peel the potatoes while they're still hot and then mash them with a potato masher or fork. Set aside to cool down to room temperature.

Pumpkin

• Add the peeled pumpkin into a pot and boil for about 15-20 minutes or until fork-tender. Drain (make sure there's no water left) and set aside to cool down to room temperature. Then mash with a fork into a puree.

Pumpkin Gnocchi

• To a large bowl, add mashed potatoes, pumpkin puree, flour, salt, white pepper, and a pinch of ground nutmeg. Mix everything together with a wooden spoon, then knead the dough with your hands to form a smooth dough. Don't overmix the dough. Add more flour if the dough is too sticky.
• Cut the dough into 4-8 pieces, then roll each piece into a rope and cut it into small gnocchi pieces with a sharp knife. Lightly dust work surface with flour between each rope as needed.
• You can boil the gnocchi as is or make ridges on them. To make the ridges, place lightly floured gnocchi on the top of the fork rolling it down with your thumb. Repeat with the rest of the dough. Place the gnocchi on a lightly floured cutting board so they won't stick together.
• Bring a large pot of salted water to a boil. Add in the gnocchi and boil until they float to the top (stir to prevent them from sticking). Remove with a slotted spoon and set aside.

Sage & Garlic Butter Sauce

• Place a medium-size pan over medium heat, add in vegan butter and let it melt. Add in sage leaves and cook until fragrant. Add minced garlic and stir a few times. Finally, add in cooked pumpkin gnocchi, season with salt and pepper, and let them cook in the butter sauce until golden brown and crispy.
• Serve with fresh white pepper and vegan parmesan cheese. Enjoy!

Notes

Storing:

Store the pumpkin gnocchi dough wrapped in aluminum foil in the fridge for up to 5 days.

To refrigerate any leftovers (cooked gnocchi with sauce), first, make sure the gnocchi have cooled down completely. Then store in an airtight container in the fridge for up to 3 days.

You can also freeze uncooked gnocchi for up to 2 months.

Please read my blog post above for tips and helpful information.

Nutrition

Serving: 1serving | Calories: 798kcal

Nutrition Facts

Serving: 1 / Calories: 798kcal / Total Fat: 23,6g / Saturated Fat: 11,3g / Cholesterol: 0mg / Total Carbohydrate: 126,6g / Fiber: 6,6g / Sugar: 5,3g / Protein: 16,9g / Sodium: 975mg / Potassium: 721mg / Iron: 8,0mg

Příspěvek VEGAN PUMPKIN GNOCCHI WITH SAGE BUTTER SAUCE se objevil jako první na Plantiful Bakery.

THIS LENTIL BOLOGNESE SAUCE IS

• vegan
• gluten-free
• dairy-free
• healthy
• filling
• hearty
• flavorful
• packed with plant-based protein and fiber
• made with lentils and walnuts
• so delicious
• easy to make
• freezer friendly
• perfect for lunch, dinner, or meal prep

WHAT YOU NEED TO MAKE VEGAN LENTIL BOLOGNESE

You need the following ingredients to make this Vegan Bolognese Sauce (the exact measurements are in the recipe card below):

• Olive oil
• Onion
• Garlic
• Carrot
• Red bell pepper – You can use celery or mushrooms instead.
• Salt and pepper
• Walnuts – You can also use pecans.
• Tomato paste
• Green lentils – You can substitute them for red or brown lentils and adjust the cooking time. Soak the lentils for about 1 hour before making the sauce.
• Can of whole peeled tomatoes
• Vegetable broth or water
• Seasonings – oregano, basil
• Brown sugar
• White wine vinegar or apple cider vinegar
• Egg-free pasta – The best pasta for bolognese sauce is tagliatelle, fettuccine, or pappardelle, but you can also use spaghetti or linguine. Optionally use gluten-free pasta.
• To garnish – vegan parmesan or mozzarella, nutritional yeast, chopped parsley or basil

Equipment you need:

• Pot + lid
• Wooden spoon

HOW TO MAKE EASY VEGAN LENTIL BOLOGNESE SAUCE

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Heat olive oil in a pot over medium heat. Add the onion and garlic, stir occasionally and sauté until light brown.
2. Add in carrots, red bell pepper, salt, and pepper. Stir and let cook for about 5 minutes until the carrots soften. If needed, add few spoons of water.
3. Add in tomato paste and chopped walnuts, and cook for about 2 minutes.
4. Then add lentils, tomatoes, oregano, basil, and vegetable broth, and stir to combine. Bring to boil, cover the pan, and let simmer over low heat for about 30 minutes or until the lentils softens and the sauce thickens. Stir occasionally. Add more vegetable broth or water if needed. Taste and adjust salt and pepper. Finish with the white wine vinegar and sugar and stir to combine.
5. In the meantime, cook the pasta in salted water until al dente, then drain the pasta.
6. Serve the bolognese sauce over cooked pasta. Garnish with vegan cheese and chopped parsley.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE VEGAN BOLOGNESE SAUCE?

First, make sure the bolognese sauce has cooled completely. Store it in an airtight container in the fridge.

HOW LONG DOES HOMEMADE VEGAN LENTIL BOLOGNESE LAST?

The lentil bolognese sauce will last for up to 4 days in the fridge in an airtight container.

CAN YOU FREEZE VEGAN BOLOGNESE SAUCE?

Yes, you can freeze the bolognese sauce for up to 3 months. Store it in an airtight container.

HOW TO REHEAT BOLOGNESE SAUCE?

When ready to serve, transfer the sauce to a pot or saucepan and heat over medium until warmed through (you can add a splash of water), stirring occasionally.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Pumpkin Alfredo Sauce
• Cashew Parmesan Cheese
• Pizza Babka
• Naan Bread
• Creamy Roasted Garlic Potato Soup
• Tofu Nuggets

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Want to save this recipe for later? Add it to your board on Pinterest!

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EASY VEGAN LENTIL BOLOGNESE

Easy Vegan Lentil Bolognese Sauce Recipe. It’s flavorful, filling, hearty, and loaded with plant-based protein. Made from green lentils, walnuts, and vegetables. Perfect for healthy lunch, dinner, or meal prep.

Course Dinner, Lunch, Main Course

Cuisine Italian

Diet Gluten Free, Vegan

Prep Time 10 minutes

Cook Time 35 minutes

Total Time 45 minutes

Servings 3 servings

Calories 336kcal

Author Plantiful Bakery

Ingredients

• 2 tbsp olive oil
• 1 small onion, chopped (70g)
• 1 garlic clove, minced
• 1 carrot, chopped (65g)
• 1 small red bell pepper, chopped* (70g)
• salt (to taste)
• pepper (to taste)
• 4 tbsp (60g) tomato paste
• ¼ cup (30g) walnuts, chopped
• ½ cup (100g) dry green lentils, soaked and rinsed**
• 1 can of whole peeled tomatoes (440g)
• 2 tsp dry oregano
• 2 tsp dry basil
• 2 cups (500ml) vegetable broth or water
• 1 tbsp brown sugar
• ½ tbsp white wine vinegar or apple cider vinegar
• 3 servings egg-free pasta (tagliatelle, fettucine, pappardelle, spaghetti, linguine)
• fresh parsley, chopped (optional)
• vegan cheese for a garnish - parmesan, mozzarella*** (optional)

Instructions

• Heat olive oil in a pot over medium heat. Add the onion and garlic, stir occasionally and sauté until light brown.
• Add in carrots, red bell pepper, salt and pepper. Stir and let cook for about 5 minutes until the carrots soften. If needed, add few spoons of water.
• Add in tomato paste and chopped walnuts, and cook for about 2 minutes.
• Then add lentils, tomatoes, oregano, basil, and vegetable broth, and stir to combine. Bring to boil, cover the pan, and let simmer over low heat for about 30 minutes or until the lentils softens and the sauce thickens. Stir occasionally. Add more vegetable broth or water if needed. Taste and adjust salt and pepper. Finish with the white wine vinegar and sugar and stir to combine.
• In the meantime, cook the pasta in salted water until al dente, then drain the pasta.
• Serve the bolognese sauce over cooked pasta. Garnish with vegan cheese and chopped parsley.
• Enjoy!

Notes

* Red bell pepper: You can use celery or mushrooms instead.

** Lentils: Soak the lentils in water for about 1 hour before making the sauce.

*** Vegan cheese: Click here to see my recipe for homemade vegan parmesan cheese.

Storing:

Store the bolognese sauce in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months.

Reheating:

When ready to serve, transfer the bolognese sauce to a pot or saucepan and heat over medium until warmed through (you can add a splash of water), stirring occasionally.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 336kcal

Nutrition Facts

Serving: 1 */ Calories: 336kcal / Total Fat: 16,9g / Saturated Fat: 2,0g / Cholesterol: 0mg / Total Carbohydrate: 39,8g / Fiber: 11,4g / Sugar: 12,9g / Protein: 11,7g / Sodium: 622mg / Potassium: 628mg / Iron: 4,8mg

* Nutrition facts are counted without pasta.

Příspěvek EASY VEGAN LENTIL BOLOGNESE se objevil jako první na Plantiful Bakery.

THIS PIZZA BABKA IS

• vegan
• dairy-free
• egg-free
• soft
• fluffy
• flavorful
• easy to make at home
• so delicious

WHAT YOU NEED TO MAKE HOMEMADE VEGAN PIZZA BABKA

You need the following ingredients to make this savory pizza babka (the exact measurements are in the recipe card below):

• All-purpose flour – you can also use bread flour or spelt flour.
• Instant active dry yeast (rapid rise yeast) – Instant yeast makes it much faster to make.
• Sugar – helps to activate the yeast. You can use granulated sugar, brown sugar, coconut sugar, or maple syrup.
• Sea salt
• Olive oil – you can use melted vegan butter instead.
• Water – Make sure it is lukewarm. You can also use any unsweetened plant-based milk. You may need to add more because different flours absorb liquid differently.
• Tomato sauce – use thicker tomato sauce. If it’s too thin, reduce it on the stove.
• Italian herb mix – or use dry oregano or basil.
• Vegan parmesan – you can make homemade parmesan by pulsing raw cashews, nutritional yeast, sea salt, and garlic powder together in a blender – the full recipe is here.
• Vegan mozzarella – I like to use Violife Mozzarella, but you can use any vegan cheese of your choice.

Equipment you need:

• Large bowl
• Wooden spoon or fork
• Kitchen towel
• Rolling pin
• Sharp knife
• Loaf pan – 9 x 5 inch (25x13cm)
• Cooling rack

HOW TO MAKE VEGAN PIZZA BABKA LOAF AT HOME

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make babka dough

In a large bowl, combine all-purpose flour, instant yeast, sugar, and sea salt. Add olive oil and lukewarm water. Mix together with a wooden spoon or fork (different flours absorb liquid differently, so if it’s too dry, add a little bit of water), then transfer to a lightly floured surface and knead with your hands for about 5-10 minutes until the dough is soft.

Place the dough into a lightly oiled bowl, cover with a kitchen towel, and set aside to rise in a warm place for about 1 hour until doubled in size (it can take longer in a cooler place).

2. Step: Grease loaf pan

Grease a 9×5 inch (25x13cm) loaf pan with oil or vegan butter. Set aside.

3. Step: Assemble the babka

After the dough has doubled, punch the dough down and place it on a lightly floured surface. Sprinkle a little extra flour on top of the dough. Use a rolling pin to roll out the dough into a large rectangle, about 16in x 10in/40cm x 25cm. Spread tomato sauce all over the dough, almost reaching the edges. Sprinkle Italian herbs, vegan parmesan, and vegan mozzarella over the tomato sauce. Roll the dough lengthwise into a tight log.

Using a sharp knife, cut the log in half lengthwise. Twist the halves around each other about four times, and pinch together both ends. Place the braid into the greased loaf pan, cover with a kitchen towel, and let rise in a warm place for 30-60 minutes until doubled in size.

4. Step: Bake the pizza babka

Preheat the oven to 355°F (180°C). After the babka has doubled in size, place it into the oven and bake for about 45 minutes. If the babka starts to get too brown on the top during the baking, cover the top with aluminum foil. Remove from the oven and let cool for 15 minutes in the pan. Then remove the babka from the pan and place it on a cooling rack to cool completely before cutting into it.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE PIZZA BABKA?

Store the babka in an airtight container at room temperature or in the fridge.

HOW LONG DOES HOMEMADE PIZZA BABKA LAST?

Pizza babka lasts for 2 days at room temperature or up to 5 days in the fridge.

CAN I FREEZE HOMEMADE VEGAN PIZZA BABKA?

To freeze the pizza babka, place it (whole loaf or sliced) in an airtight container and store it in the freezer for up to 3 months. Before serving, let thaw at room temperature or reheat in the oven preheated at 355°F (180°C) for few minutes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Naan Bread
• Super Smooth and Creamy Hummus
• Strawberry Sweet Rolls
• Chocolate Chunks Banana Bread
• Lemon Poppy Seed Loaf Cake

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

Happy baking!

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VEGAN PIZZA BABKA

This savory Vegan Pizza Babka is soft, fluffy, and flavorful. It is filled with tomato sauce, Italian herbs, vegan mozzarella, and homemade vegan parmesan. Easy to make at home! Dairy-free, egg-free.

Course Bread

Cuisine Czech

Diet Vegan

Prep Time 15 minutes

Cook Time 45 minutes

Raising Time: 2 hours

Total Time 3 hours

Servings 1 loaf

Calories 133kcal

Author Plantiful Bakery

Ingredients

Dough:

• 300 g all-purpose flour + extra for flouring
• ½ package (4g) instant active dry yeast (rapid rise yeast)
• 1 tsp sugar
• ¾ tsp sea salt
• 2 tbsp olive oil + extra for greasing (or melted vegan butter)
• 150 ml water, lukewarm (or any plant-based milk)

Filling:

• ½ cup (120g) tomato sauce (thicker)
• 2 tsp Italian herb mix (or dry oregano, basil)
• ¼ cup (30g) vegan parmesan *
• ½ cup (40g) vegan mozzarella, grated

Instructions

• In a large bowl, combine all-purpose flour, instant yeast, sugar, and sea salt. Add olive oil and lukewarm water. Mix together with a wooden spoon or fork (different flours absorb liquid differently, so if it's too dry, add a little bit of water), then transfer to a lightly floured surface and knead with your hands for about 5-10 minutes until the dough is soft.
• Place the dough into a lightly oiled bowl, cover with a kitchen towel, and set aside to rise in a warm place for about 1 hour until doubled in size (it can take longer in a cooler place).
• Grease a 9x5 inch (25x13cm) loaf pan with oil or vegan butter. Set aside.
• After the dough has doubled, punch the dough down and place it on a lightly floured surface. Sprinkle a little extra flour on top of the dough. Use a rolling pin to roll out the dough into a large rectangle, about 16in x 10in (40cm x 25cm). Spread tomato sauce all over the dough, almost reaching the edges. Sprinkle Italian herbs, vegan parmesan, and vegan mozzarella over the tomato sauce. Roll the dough lengthwise into a tight log.
• Using a sharp knife, cut the log in half lengthwise. Twist the halves around each other about four times, and pinch together both ends. Place the braid into the greased loaf pan, cover with a kitchen towel, and let rise in a warm place for 30-60 minutes until doubled in size.
• Preheat the oven to 355°F (180°C). After the babka has doubled in size, place it into the oven and bake for about 45 minutes. If the babka starts to get too brown on the top during the baking, cover the top with aluminum foil. Remove from the oven and let cool for 15 minutes in the pan. Then remove the babka from the pan and place it on a cooling rack to cool completely before cutting into it.

Notes

* Vegan parmesan: Make homemade parmesan by pulsing raw cashews, nutritional yeast, sea salt, and garlic powder together in a blender – the full recipe is here.

Storing:

Store in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge. You can also freeze the babka for up to 3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 133kcal

Nutrition Facts

Serving: 1 slice / Calories: 133kcal / Total Fat: 3,4g / Saturated Fat: 0,9g / Cholesterol: 0mg / Total Carbohydrate: 21,6g / Fiber: 1,6g / Sugar: 0,8g / Protein: 4,0g / Sodium: 226mg / Potassium: 105mg / Iron: 1,5mg

Příspěvek VEGAN PIZZA BABKA se objevil jako první na Plantiful Bakery.

THIS GARLIC NAAN BREAD IS

• vegan
• dairy-free
• egg-free
• soft
• fluffy
• garlicky
• flavorful
• topped with garlic butter and parsley
• easy to make at home
• so delicious
• Indian flatbread
• a perfect side to curry or soup

WHAT YOU NEED TO MAKE HOMEMADE VEGAN NAAN BREAD

You need the following ingredients to make this vegan garlic naan bread (the exact measurements are in the recipe card below):

• All-purpose flour – you can also use bread flour or spelt flour.
• Instant active dry yeast – Instant yeast makes it much faster to make.
• Sugar – helps to activate the yeast. You can use white sugar, brown sugar, coconut sugar, or maple syrup.
• Sea salt
• Garlic powder – adds extra garlicky flavor. Optional ingredient.
• Water – Make sure it is lukewarm. You can also use any unsweetened plant-based milk. You may need to add more because different flours absorb liquid differently.
• Vegan yogurt – makes the naan super soft. Use plain unsweetened plant-based yogurt. You can substitute it for coconut cream or vegan sour cream.
• Olive oil – adds delicious flavor but you can use any oil.
• Vegan butter – Combine soft vegan butter with minced garlic to make the topping.
• Garlic – mince or finely chop the garlic.
• Parsley – for the best flavor, use fresh parsley but dried or frozen works as well. Or use any herb of your choice.

Equipment you need:

• Large bowl
• A stand mixer (optional)
• Wooden spoon or fork
• Kitchen towel
• Small bowl
• Rolling pin
• Non-stick pan or cast-iron skillet

HOW TO MAKE VEGAN GARLIC NAAN BREAD AT HOME

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make naan dough and let it rise

In a large bowl, combine all-purpose flour, instant yeast, sugar, sea salt, and garlic powder. Add vegan yogurt, olive oil, and lukewarm water. Mix together with a wooden spoon or fork (different flours absorb liquid differently, so if it’s too dry, add a little bit of water), then transfer to a lightly floured surface and knead with your hands for about 5-10 minutes until the dough is soft.

Place the dough ball into a lightly oiled bowl, cover with a kitchen towel, and set aside to rise in a warm place for about 30-60 minutes until doubled in size (it can take longer in a cooler place).

2. Step: Make garlic butter

For the garlic butter, combine soft vegan butter with minced garlic (you can add as much garlic as you like). Set aside.

3. Step: Roll out the dough and cook it on a pan

When the dough has doubled in size, divide it into 10 even balls. Roll out each ball on a lightly floured surface into an oval shape (about 0,2 inches/0,5cm thick). Lightly brush one side of the rolled dough with olive oil and place it into pan (or cast-iron skillet) heated over medium heat (oiled side facing the pan). Cook until it becomes bubbly and golden brown on the bottom, brush the top part with oil, flip it and cook the other side until golden brown. Repeat with the rest of the dough balls.

Once done, brush each naan with garlic butter and sprinkle with chopped fresh parsley and a little bit of sea salt.

FREQUENTLY ASKED QUESTIONS:

WHAT DO YOU EAT NAAN BREAD WITH?

Dishes to serve with naan bread:

• Vegan Curry
• Vegan Tikka Masala
• Lentil Dhal
• Soups (Roasted Garlic Potato Soup, Creamy Pumpkin Soup)
• Salads
• Hummus
• Or use it as pizza crust or wrap

WHAT CAN I USE INSTEAD OF VEGAN YOGURT IN NAAN BREAD?

You can substitute vegan yogurt for coconut cream or vegan sour cream.

HOW TO STORE HOMEMADE NAAN BREAD?

Once the naan has cool completely, store it in an airtight container at room temperature or in the fridge.

HOW LONG DO HOMEMADE NAAN BREAD LAST?

Homemade naan bread should last for 3-5 days at room temperature and up to a week in the fridge.

CAN I FREEZE HOMEMADE VEGAN NAAN BREAD?

Yes, you can freeze homemade naan bread for up to 2-3 months. Store the flatbreads in an airtight container or zip-lock plastic bag. Before serving, let them thaw at room temperature or warm them in the preheated oven to 400°F (200°C) for few minutes.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Super Smooth and Creamy Hummus
• Creamy Roasted Garlic Potato Soup
• Roasted Pumpkin Soup
• Pumpkin Alfredo Sauce
• Homemade Vegan Parmesan Cheese
• Crispy Tofu Nuggets

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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VEGAN GARLIC NAAN BREAD

This Vegan Garlic Naan Bread is soft and fluffy flatbread topped with garlic butter and fresh parsley. A perfect side to curry or soup, or just as is. Easy to make at home! Dairy-free, egg-free.

Course Bread, Side, Snack

Cuisine Indian

Diet Vegan

Prep Time 15 minutes

Cook Time 30 minutes

Raising Time: 1 hour

Total Time 1 hour 45 minutes

Servings 10 servings

Calories 243kcal

Author Plantiful Bakery

Ingredients

For naan bread:

• 500 g (17,6 oz) all-purpose flour + extra for flouring
• 1 package (8g) instant yeast (rapid-rise yeast)
• 1 tsp sugar
• 1 tsp sea salt
• 1 tsp garlic powder (optional)
• 125 g (1/2 cup) vegan plain yogurt, unsweetened, room temperature
• 2 tbsp olive oil + extra for greasing
• 220 ml lukewarm water (or unsweetened plant-based milk)

For topping:

• 2 tbsp vegan butter, soft
• 2-3 cloves garlic
• 1-2 tbsp chopped parsley

Instructions

• In a large bowl, combine all-purpose flour, instant yeast, sugar, sea salt, and garlic powder. Add vegan yogurt, olive oil, and lukewarm water. Mix together with a wooden spoon or fork (if it's too dry, add a little bit of water), then transfer to a lightly floured surface and knead with your hands for about 5-10 minutes until the dough is soft.
• Place the dough ball into a lightly oiled bowl, cover with a kitchen towel, and set aside to rise in a warm place for about 30-60 minutes until doubled in size (it can take longer in a cooler place).
• For the garlic butter, combine soft vegan butter with minced garlic. Set aside.
• When the dough has doubled in size, divide it into 10 even balls. Roll out each ball on a lightly floured surface into an oval shape (about 0,2 inches/0,5cm thick). Lightly brush one side of the rolled dough with olive oil and place it into pan (or cast-iron skillet) heated over medium heat (oiled side facing the pan). Cook until it becomes bubbly and golden brown on the bottom, brush the top part with oil, flip it and cook the other side until golden brown. Repeat with the rest of the dough balls.
• Once done, brush each naan with garlic butter and sprinkle with chopped fresh parsley and a little bit of sea salt.

Notes

* Vegan yogurt: You can substitute it for coconut cream or vegan sour cream. Make sure it has room temperature.

Storage:

Once the naan breads have cooled completely, store them in an airtight container at room temperature for 3-5 days or in the fridge for up to a week. You can also freeze them for up to 2-3 months.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 243kcal

Nutrition Facts

Serving: 1 naan / Calories: 243kcal / Total Fat: 6,3g / Saturated Fat: 1,4g / Cholesterol: 0mg / Total Carbohydrate: 39,8g / Fiber: 1,9g / Sugar: 0,8g / Protein: 6,1g / Sodium: 250mg / Potassium: 94mg / Iron: 2,5mg

Příspěvek VEGAN GARLIC NAAN BREAD se objevil jako první na Plantiful Bakery.

THIS HOMEMADE HUMMUS IS

• vegan
• dairy-free
• gluten-free
• healthy
• smooth
• creamy
• thick
• easy
• made with simple ingredients in 15 minutes
• better than store-bought
• classic hummus recipe

WHAT YOU NEED TO MAKE THE BEST HUMMUS

You need the following ingredients to make this extra smooth and creamy hummus at home (the exact measurements are in the recipe card below):

• Canned chickpeas – Rinse and drain the chickpeas before boiling.
• Baking soda – boiling chickpeas in baking soda is a simple technique to make super smooth and creamy hummus.
• Lemon juice – adds a tangy flavor. Use fresh-squeezed lemon juice.
• Tahini – use good-quality tahini for the best flavor.
• Olive oil – blend into the hummus to make it even more delicious, and drizzle on top when serving.
• Garlic – use fresh garlic for the classic hummus recipe. For more flavor, use roasted garlic.
• Ground cumin – adds more flavor.
• Sea salt – add as much salt as you like, depending on your taste, plus on how salty your canned chickpeas are.
• Ground pepper
• Water – adding a few tablespoons of water while mixing, helps to create a super creamy and fluffy texture.

Equipment you need:

• Medium size pot
• Strainer
• High-speed blender or food processor

HOW TO MAKE EXTRA SMOOTH AND CREAMY HUMMUS FROM CANNED CHICKPEAS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this hummus is super easy and comes with 2 following steps:

1. Step: Boil the chickpeas with baking soda

To a medium-size pot, add canned chickpeas and a teaspoon of baking soda. Cover with water and bring to boil. Let it boil on medium heat for about 10 minutes until the chickpeas are soft. Then drain and rinse the chickpeas in cold water.

2. Step: Blend everything in a high-speed blender until smooth and serve

To a high-speed blender or a food processor, add the boiled chickpeas, lemon juice, tahini, olive oil, minced garlic clove, ground cumin, a pinch of sea salt, and ground pepper, and blend on high speed for about 30 seconds until smooth. While the blender is running, add about 4 tbsp of water (use tamper accelerator stick to make it easier to blend if using a high-speed blender).

Taste, and add more sea salt, lemon juice if necessary. Continue blending on high speed for about 1-2 more minutes until smooth and creamy. Add more water to loosen the hummus.

Scrape into a bowl, top with olive oil or any garnish of your choice, and serve with pita, as desired.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE HOMEMADE HUMMUS?

Store the homemade hummus in an airtight container in the fridge.

HOW LONG DOES HOMEMADE HUMMUS LAST?

Homemade hummus will last in the fridge for 3-5 days.

CAN I FREEZE HUMMUS?

Yes, you can freeze hummus for up to 4 months – store it in an airtight container. To defrost it, let it thaw in the fridge overnight.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• Creamy Roasted Garlic Potato Soup
• Pumpkin Alfredo Sauce
• Crispy Tofu Nuggets
• Homemade Vegan Parmesan Cheese

If you try this recipe, please let me know by leaving a comment below, as well as giving a rating so that others may find this recipe. Also, share your photo on Instagram and tag @plantifulbakery. 

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EXTRA SMOOTH AND CREAMY HUMMUS

Learn how to make Extra Smooth and Creamy Hummus at home in just 15 minutes by using a simple technique. It is made from canned chickpeas, tahini, garlic, and olive oil. So much better than store-bought. This is the best hummus recipe you’ll ever try. Vegan, Gluten-Free.

Course Appetizer, Basics, Dip, Spread

Cuisine Israeli

Diet Gluten Free, Vegan

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 15 servings (about 2 cups)

Calories 56kcal

Author Plantiful Bakery

Ingredients

• 3 cups (500 g/17,6 oz) canned chickpeas, rinsed and drained
• 1 tsp baking soda
• 1 ½ tbsp lemon juice fresh-squeezed
• 3 tbsp tahini good-quality
• 1 tbsp olive oil
• 1 medium garlic clove, minced*
• ½ tsp ground cumin
• sea salt
• ground pepper
• 4-6 tbsp water

Instructions

• To a medium-size pot, add canned chickpeas and a teaspoon of baking soda. Cover with water and bring to boil. Let it boil on medium heat for about 10 minutes until the chickpeas are soft. Then drain and rinse the chickpeas in cold water.
• To a high-speed blender or a food processor, add the boiled chickpeas, lemon juice, tahini, olive oil, minced garlic clove, ground cumin, a pinch of sea salt, and ground pepper, and blend at high speed for about 30 seconds until smooth. While the blender is running, add about 4 tbsp of water (use tamper accelerator stick to make it easier to blend if using a high-speed blender).
• Taste, and add more sea salt, lemon juice if necessary. Continue blending on high speed for about 1-2 more minutes until smooth and creamy. Add more water to loosen the hummus.
• Scrape into a bowl, top with olive oil or any garnish of your choice, and serve with pita, as desired.

Notes

*Garlic – For more flavor, use roasted garlic.

Storage:

Store the homemade hummus in an airtight container in the fridge for 3-5 days.

Please read my blog post above for tips and helpful information.

Nutrition

Calories: 56kcal

Nutrition Facts

Serving: 2 tbsp / Calories: 56kcal / Total Fat: 3,1g / Saturated Fat: 0,4g / Cholesterol: 0mg / Total Carbohydrate: 5,5g / Fiber: 1,6g / Sugar: 1,0g / Protein: 2,0g / Sodium: 150mg / Potassium: 44mg / Iron: 0,5mg

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THESE TOFU NUGGETS ARE

• vegan
• dairy-free
• egg-free
• gluten-free (option)
• crispy
• crunchy
• breaded
• flavorful
• source of plant protein
• fried or baked
• so tasty
• perfect as an appetizer, snack, or party food

WHAT YOU NEED TO MAKE CRISPY BREADED TOFU NUGGETS

You need the following ingredients to make these Tofu Nuggets (the exact measurements are in the recipe card below):

• Firm or extra firm tofu – You need to wrap the tofu in a kitchen towel or napkin to press out the liquids before making it into nuggets. This will make the tofu much better in texture.
• Unsweetened almond milk – Use any plant-based milk, such as soy, oat, or cashew, but make sure it’s unsweetened.
• All-purpose flour – You can also use wholewheat or spelt flour for this recipe. For a gluten-free version, substitute for gluten-free flour.
• Cornstarch – makes the nuggets crispier.
• Sea salt
• Panko breadcrumbs – for a gluten-free version, use gluten-free breadcrumbs.
• Nutritional yeast – adds slightly cheesy flavor.
• Spices – I like to make it simple but flavorful. This recipe calls for black pepper, garlic powder, and paprika. For more heat, add chili flakes.
• Sunflower or canola oil – for frying, or baking, if you choose.

For the Dipping Sauce, you need:

• Vegan mayo – I like to use one by Hellmann’s.
• Ketchup – You can substitute for your favorite vegan BBQ sauce.
• Black pepper

Equipment you need:

• Paper towel – to press the liquid out of the tofu.
• 3 medium-size bowls or deep plates
• Medium size pan – for frying.
• Baking tray – If you choose to bake the nuggets.

HOW TO MAKE VEGAN CRISPY BREADED TOFU NUGGETS

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Press the liquid out of tofu and make nuggets shapes

Wrap the tofu in a paper towel and gently squeeze out the excess liquids (this will make tofu much better in texture, so don’t skip this step). Then tear or cut the tofu into nugget shapes.

2. Step: Make the coating mixes

Take 3 medium size bowls. To one bowl, add plant-based milk. In another bowl, combine all-purpose flour, cornstarch, and 1 tsp sea salt. In the third bowl, combine breadcrumbs, nutritional yeast, garlic powder, paprika, and black pepper.

3. Step: Coat the tofu

Take a chunk of tofu, toss it in the flour mixture first, then dip in plant-based milk, and eventually coat in the breadcrumb mixture. Repeat the process with each piece of tofu (you can make few pieces at a time once you get the hang of it).

4. Step: Fry or bake the nuggets

Fried version: Reheat about ¼ cup of sunflower oil in medium size pan over medium heat. When it’s hot, add the tofu nuggets (make some space between each piece) and cook on each side until golden brown. Remove the fried nuggets to a paper napkin to absorb the excess oil. Then, sprinkle the nuggets with little sea salt.

Baked version: Preheat the oven to 400°C (200°C) and lightly grease a baking tray with sunflower oil. Place the nuggets on the tray and spray or brush with little oil. Bake them in preheated oven for about 25 minutes until golden brown, flipping them halfway through. The baking time may vary depending on how big your nuggets are. After baking, sprinkle with little sea salt.

5. Step: Make dipping sauce for tofu nuggets

To make the dipping sauce combine vegan mayo, ketchup, and season it with black pepper.

Serve the tofu nuggets with dipping sauce, chopped leek, or on top of a salad.

FREQUENTLY ASKED QUESTIONS:

WHAT TO SERVE WITH TOFU NUGGETS?

• on their own with dipping sauce
• on top of salad
• with light meal
• add to tacos, tortilla wraps, or sandwiches

CAN YOU STORE TOFU NUGGETS?

You can store leftovers in an airtight container in the fridge for about 3 days and then reheat them in the oven for a few minutes. However, they may not be as crispy.

CAN YOU FREEZE HOMEMADE TOFU NUGGETS?

Yes, if you make a big batch, you can freeze them for later. Store the nuggets in an airtight container in the freezer for up to 2-3 months. To unfreeze them, reheat them in the oven.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

• The Best Tofu Scramble
• Pumpkin Alfredo Sauce
• Creamy Roasted Garlic Potato Soup
• Homemade Parmesan Cheese (only 4-ingredients)
• Cinnamon French Toast
• Maple Pecan Granola

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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CRISPY BREADED TOFU NUGGETS (VEGAN)

These Breaded Tofu Nuggets are crispy, flavorful, and so tasty! It’s an easy vegan nugget recipe, including both fried and baked options. Perfect as an appetizer or snack.

Course Appetizer, Basics, Side Dish, Snack

Cuisine American

Diet Vegan

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 servings

Calories 283kcal

Author Plantiful Bakery

Ingredients

Tofu nuggets:

• 1 block (14oz/397g) firm or extra firm tofu
• 1 cup (250ml) unsweetened almond milk (use any plant-based milk)
• ¾ cup (96g) all-purpose flour
• 1 tsp (8g) cornstarch
• 1 tsp sea salt + additional on top
• black pepper
• 1 cup panko breadcrumbs
• 2 tbsp nutritional yeast
• 1 tsp garlic powder
• 1 tsp paprika
• sunflower or canola oil

Dipping sauce:

• 5 tbsp vegan mayo
• 5 tbsp ketchup
• black pepper

Instructions

• Wrap the tofu in a paper towel and gently squeeze out the excess liquid. Then tear the tofu into nugget shapes.
• Take 3 medium size bowls. To one bowl, add plant-based milk. In another bowl, combine all-purpose flour, cornstarch, and 1tsp sea salt. In the third bowl, combine breadcrumbs, nutritional yeast, garlic powder, paprika, and black pepper.
• Take a chunk of tofu, toss it in the flour mixture first, then dip in plant-based milk, and eventually coat in the breadcrumb mixture. Repeat the process with each piece of tofu.
• Fried version: Reheat about ¼ cup of sunflower oil in medium size pan over medium heat. When it’s hot, add the tofu nuggets (make some space between each piece) and cook on each side until golden brown. Remove the fried nuggets to a paper napkin to absorb the excess oil. Then, sprinkle the nuggets with little sea salt.

  Baked version: Preheat the oven to 400°C (200°C) and lightly grease a baking tray with sunflower oil. Place the nuggets on the tray and spray or brush with little oil. Bake them in preheated oven for about 25 minutes until golden brown, flipping them halfway through. The baking time may vary depending on how big your nuggets are. After baking, sprinkle with little sea salt.
• To make the dipping sauce, combine vegan mayo, ketchup, and season it with black pepper.
• Serve the tofu nuggets with dipping sauce, chopped leek, or on top of a salad.

Notes

For the gluten-free version, simply substitute all-purpose flour and breadcrumbs for gluten-free flour and breadcrumbs.

You can store leftovers in an airtight container in the fridge for about 3 days and then reheat them in the oven for a few minutes. However, they may not be as crispy. You can also freeze them for up to 2-3 months.

Nutrition

Calories: 283kcal

Nutrition Facts

Serving: 1 (fried version) / Calories: 283kcal / Total Fat: 15,3g / Saturated Fat: 2,1g / Cholesterol: 0mg / Sodium: 653mg / Total Carbohydrate: 22,8g / Fiber: 3,1g / Sugar: 1,0g / Protein: 16,3g / Calcium: 325mg / Iron: 2,9mg / Potassium: 289mg

*The Nutrition Facts are counted without the dipping sauce.

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THIS ROASTED GARLIC POTATO SOUP IS:

• vegan
• dairy-free
• egg-free
• gluten-free (if you don’t use oat cream)
• savory
• warm
• creamy and smooth
• nourishing
• healthy
• comforting
• packed with deep garlic flavor
• made with potatoes and roasted garlic
• so delicious
• quick and easy – made in less than 30 minutes
• perfect for cold days

WHAT YOU NEED TO MAKE VEGAN CREAMY ROASTED GARLIC POTATO SOUP:

You need the following ingredients to make this Roasted Garlic Potato Soup (the exact measurements are in the recipe card below):

• Garlic – Roasted garlic is slightly sweet and has a less pungent taste, so the soup is not too spicy.
• Olive oil – You will roast the garlic cloves in olive oil and end up with garlic oil, which you can use in cooking in many ways.
• Sea salt
• Potatoes – I used red potatoes, but you can use white potatoes as well (they are more starchy).
• Vegetable broth – For best flavor, use homemade vegetable broth. Use the broth depending on how thin or thick you want the soup to be.
• Soy or oat cream – Adds extra creaminess, but you can substitute for coconut milk or any plant-based milk or just more vegetable broth.
• Nutritional yeast – adds a cheesy flavor to the soup.
• Onion powder – add more flavor.
• Black pepper
• Bread – to make croutons. Use at least 1-day old bread.

Equipment you need:

• Small baking dish – for roasting garlic.
• Medium-size pot – for boiling potatoes.
• Blender – I recommend using a high-speed blender for a super smooth consistency.
• Baking tray – to make bread croutons.
• Parchment paper or aluminum foil

HOW TO MAKE VEGAN CREAMY ROASTED GARLIC POTATO SOUP:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Roasted Garlic Potato Soup is super easy and comes with 4 following steps:

1. Step: Roast garlic

Preheat the oven to 200°C (400°F).

To a small baking dish, add peel garlic cloves and drizzle them with olive oil and little sea salt. Bake in the preheated oven for 15-20 minutes until slightly golden brown and soft. Be careful not to burn them.

After the garlic is roasted, let it cool slightly.

2. Step: Boil potatoes

Cut potatoes into cubes and boil them on medium heat in salted water until tender. After boiling, drain the potatoes.

3. Step: Blend everything into a smooth soup

To a blender, add boiled potatoes, roasted garlic cloves (without the oil*), vegetable broth, soy cream, nutritional yeast, and onion powder. Season with black pepper and blend until smooth and creamy. Add more vegetable broth if too thick and season with salt and pepper if needed, and blend again.

*You can use the leftover garlic oil in salads, cooking, for drizzling, or when making the bread croutons.

4. Step: Make bread croutons (optional) and serve

Preheat the oven to 180°C (350°F) and line the baking tray with parchment paper or aluminum foil. Cut the bread into small cubes and put it on the tray. Toss the bread with olive oil (you can use the leftover garlic oil) and season with black pepper. Bake for about 10 minutes until golden brown and crispy (the time depends on how thick you cut your cubes).

Serve the soup with a drizzle of soy cream or garlic oil and crispy bread croutons.

FREQUENTLY ASKED QUESTIONS:

HOW TO STORE ROASTED GARLIC POTATO SOUP?

First, make sure the soup is cooled completely. Then store it in the fridge in a pot with the lid one, in which you can reheat it later. Or you can store it in an airtight container.

HOW LONG DOES ROASTED GARLIC SOUP LAST?

The Garlic Soup will last up to 3 days in the fridge.

IF YOU LIKE THIS RECIPE, MAKE SURE TO CHECK OUT THE FOLLOWING:

Savory:

• Creamy Roasted Pumpkin Soup
• Vegan Pumpkin Alfredo Sauce
• Homemade Cashew Parmesan Cheese
• Tofu Scramble Eggs

Sweet:

• Cinnamon French Toast
• Chocolate Chunks Pretzel Skillet Cookie
• Pecan Pie Bars With Maple Syrup
• Bakery-Style Chocolate Chip Muffins
• Hot Chocolate With Rum

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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CREAMY ROASTED GARLIC POTATO SOUP (VEGAN)

This Roasted Garlic Potato Soup has a super creamy and smooth consistency and deep flavor. It’s easy to whip together in less than30 minutes. Made with potatoes, garlic, olive oil, and vegetable broth. A warming bowl of this delicious soup with crispy bread croutons is perfect for cold winter days.

Course Soup

Cuisine Czech

Diet Vegan

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 2 servings

Calories 388kcal

Author Plantiful Bakery

Ingredients

Soup:

• 12-14 cloves (60-70g) garlic, peeled
• 60 g (1/4 cup) olive oil
• sea salt
• 500 g (1,1 lb) potatoes, raw, peeled
• water
• 250-350 ml (1 cup+) vegetable broth *
• 60 ml (1/4 cup) soy or oat cream **
• 3 tbsp nutritional yeast
• 1 tsp onion powder (optional)
• black pepper

Croutons (optional):

• 2-4 slices old bread (at least 1 day old)
• olive oil (you can use the garlic oil form roasting the garlic)
• black pepper

Instructions

Soup:

• Preheat the oven to 200°C (400°F). To a small baking dish, add peel garlic cloves and drizzle them with olive oil and little sea salt. Bake in the preheated oven for 15-20 minutes until slightly golden brown and soft. Be careful not to burn them. After the garlic is roasted, let it cool slightly.
• Meanwhile, cut potatoes into cubes and boil them on medium heat in salted water until tender. After boiling, drain the potatoes.
• To a blender, add boiled potatoes, roasted garlic cloves (without the oil***), vegetable broth, soy cream, nutritional yeast, and onion powder. Season with black pepper and blend until smooth and creamy. Add more vegetable broth if too thick and season with salt and pepper if needed, and blend again.

Croutons:

• Preheat the oven to 180°C (350°F) and line the baking tray with parchment paper or aluminum foil. Cut bread into small cubes and put it on the tray. Toss the bread with olive oil and season with black pepper. Bake for about 10 minutes until golden brown and crispy
• Serve the soup with a drizzle of soy cream or garlic oil and crispy bread croutons.

Notes

* Use the broth depending on how thin or thick you want the soup to be.

** You can substitute for coconut milk or any plant-based milk or just more vegetable broth.

*** You can use the leftover garlic oil in salads, cooking, for drizzling, or when making the bread croutons.

Nutrition

Calories: 388kcal

Nutrition Facts

Serving: 1 bowl / Calories: 388kcal / Total Fat: 15,0g / Saturated Fat: 2,0g / Cholesterol: 0mg / Sodium: 1651mg / Total Carbohydrate: 54g / Fiber: 6,5g / Sugar: 4,6g / Protein: 11,9g / Iron: 2,9mg / Calcium: 82mg / Potassium: 1258mg

*The nutrition facts are calculated without the bread croutons.

Příspěvek CREAMY ROASTED GARLIC POTATO SOUP (VEGAN) se objevil jako první na Plantiful Bakery.

THE BEST TOFU SCRAMBLE RECIPE

Are you looking for a healthy savory breakfast? This easy vegan tofu scramble is the right choice. It will not disappoint you.

After many attempts, I finally came with the best tofu scramble! I made this recipe with tofu, onion, oil, and a special sauce, which makes all the magic. It’s so delicious!

You can enjoy it on its own, with toast or bagel, roasted potatoes, vegan sausages, or turn it into a burrito. Either way, it will be incredibly tasty.

THIS TOFU SCRAMBLE IS:

• vegan
• egg-free
• dairy-free
• gluten-free
• healthy
• high in protein
• nutritious
• savory
• flavorful
• easy to make
• so tasty
• perfect for breakfast/brunch

WHAT YOU NEED TO MAKE TOFU SCRAMBLE:

You need the following ingredients to make this Vegan Tofu Scramble:

• Chickpea flour – The base for the sauce.
• Nutritional yeast – This adds umami flavor and makes the tofu much tastier.
• Black salt (Kala Namak) – Essential ingredient! That’s what makes the eggy taste.
• Turmeric – Turmeric gives the tofu a beautiful yellow color.
• Onion powder – For more flavor.
• Unsweetened Almond milk – To help combine the sauce.
• Plain vegan yogurt – Yogurt adds creaminess. The tofu will be less dry. Use unsweetened plain plant-based yogurt. I used soy yogurt.
• Dijon mustard – Mustard adds tangy and sharp flavor.
• Sea salt – The recipe calls for both black salt and sea salt because I find the black salt not salty enough. To make it salty enough, add a pinch (or more) of sea salt.
• White Pepper – Which adds a little dash of heat. You can use black pepper as well. Use more or less depending on how spicy you want it.
• Olive oil – Use any oil of choice. I also like to use sunflower oil.
• Yellow onion – This adds a bit of sharp flavor.
• Firm tofu – I prefer using firm tofu – it has the perfect texture for scramble eggs. You can also use extra-firm tofu. Silken tofu does not crumble well. Make sure to dry the tofu with a kitchen towel or napkin to discard any excess liquid.

Equipment you need:

• Small bowl
• Fork/mini whisk
• A pan – I recommend using a small non-stick pan.
• Wooden spoon
• Kitchen towel or napkin

HOW TO MAKE THE BEST TOFU SCRAMBLE:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Tofu Scramble is easy and comes with 4 simple steps:

1. Step: Make the sauce

To make the sauce, add chickpea flour, nutritional yeast, black salt, turmeric, and onion powder to a small bowl and combine with a fork or small whisk. Add almond milk, plant-based yogurt, and Dijon mustard. Mix until all combined. Set aside.

2. Step: Chop and sauté the onion

Heat the olive oil in a pan on medium heat. Chop the yellow onion and add to the pan. Stir frequently and let fry for about 3 minutes.

3. Step: Dry the tofu, crumble it, and add to the pan

Dry the tofu with a kitchen towel or napkin to discard any excess liquid. Crumble the tofu by hands or use a fork and add to the pan. Add sea salt and pepper. Stir frequently and let cook for about 2 minutes.

4. Step: Add the sauce and let cook

Then add the sauce and stir constantly until it starts to firm up (it should take only a few minutes).

Serve immediately with a slice of toast. Garnish with chopped chive or parsley.

You can read the serving ideas below.

FREQUENTLY ASKED QUESTIONS:

WHAT TYPE OF TOFU TO USE FOR VEGAN SCRAMBLE EGGS?

Use firm or extra-firm tofu. Silken tofu does not scramble well. Thus you are won’t end up with the eggy scramble look. I prefer using firm tofu – it has the perfect texture for scramble eggs.

CAN I MAKE THE TOFU SCRAMBLE OIL-FREE?

Yes, you can skip the oil and make it completely oil-free. Use a little bit of water or vegetable stock to substitute the oil. Just keep in mind, it will have less flavor.

WHAT ELSE CAN I ADD IN TOFU SCRAMBLE?

• spinach
• mushrooms
• cherry tomatoes
• red pepper
• leek
• vegan cheese

WHAT GOES WELL WITH TOFU SCRAMBLE?

• toast
• roasted potatoes
• rice
• plant-based sausage or bacon
• vegan pancakes
• bagels
• sautéed veggies

HOW LONG DOES TOFU SCRAMBLE LAST?

Store it in a covered container in the fridge. It will last for about 5 days.

CAN YOU FREEZE TOFU SCRAMBLE?

Yes, you can! Store the scrambled tofu in a covered container or zip-lock plastic bag in the freezer for up to 3 months. When ready to eat, take from the freezer and heat up in a saucepan.

MORE BREAKFAST RECIPES:

• The Best Chocolate Chip Banana Bread
• Chocolate Protein Smoothie Bowl
• Carrot Cake Overnight Oats

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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THE BEST TOFU SCRAMBLE (VEGAN SCRAMBLED EGGS)

This Tofu Scramble is a super eggy and tasty traditional breakfast but made without eggs! It’s healthy, high in protein, and ready in less than 20 minutes. And it's one of the best egg substitutes you can find.

Course Breakfast

Cuisine Western

Diet Vegan

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 1 serving

Calories 314kcal

Author Plantiful Bakery

Ingredients

Sauce:

• 1 tbsp chickpea flour (=8 g)
• 1 tbsp nutritional yeast (=6 g)
• 1/2 tsp black salt (Kala Namak)
• 1/2 tsp turmeric
• 1/2 tsp onion powder
• 3 tbsp unsweetened almond milk (=45 ml)
• 1 tbsp unsweetened vegan yogurt, plain (=15 g)
• 1/2 tbsp Dijon mustard (=8 g)

Scramble:

• 1 tbsp olive oil (=14 g)
• 25 g yellow onion
• 150 g firm tofu
• pinch sea salt
• pinch white pepper

Instructions

• To make the sauce, add chickpea flour, nutritional yeast, black salt, turmeric, and onion powder to a small bowl and combine with a fork or small whisk. Add almond milk, plant-based yogurt, and Dijon mustard. Mix until all combined. Set aside.
• Heat the olive oil in a pan on medium heat. Chop the yellow onion and add to the pan. Stir frequently and let fry for about 3 minutes.
• Dry the tofu with a kitchen towel or napkin to discard any excess liquid. Crumble the tofu by hands (or use a fork) and add to the pan. Add sea salt and pepper. Stir frequently and let cook for about 2 minutes.
• Then add the sauce and stir constantly until it starts to firm up. It should take only a few minutes.
• Serve immediately with a slice of toast. Garnish with chopped chive or parsley.

Notes

Nutrition Facts

Amount per 1 serving / Calories: 314kcal / Total Fat: 22,2g / Saturated Fat: 3,1g / Cholesterol: 0mg / Sodium: 185mg / Total Carbohydrate: 12,6g / Fiber: 4,8g / Sugar: 2,1g / Protein: 19,1g / Vitamin D: 0mcg / Calcium: 356mg / Iron: 4mg / Potassium: 252mg

Nutrition

Calories: 314kcal

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Příspěvek THE BEST TOFU SCRAMBLE (VEGAN SCRAMBLED EGGS) se objevil jako první na Plantiful Bakery.

THE BEST PUMPKIN ALFREDO SAUCE RECIPE:

I am a huge fan of creamy pasta sauces, and this one is of the best I ever had! It may seem complicated to make your vegan parmesan cheese, but it really isn’t. And you will have enough left to make a few more dishes with it (or put it on top of everything as I do).

This Pumpkin Alfredo Sauce is so easy to whip together. And it goes so well with the sautéed mushrooms and spinach – you must try it! It’s the best comfort food.

THIS PUMPKIN ALFREDO SAUCE IS:

• vegan
• egg-free
• dairy-free
• gluten-free
• creamy
• rich
• garlicky
• healthy
• flavorful
• easy to make
• so delicious
• made with homemade vegan parmesan
• loaded with pumpkin
• perfect for pasta

WHAT YOU NEED TO MAKE VEGAN ALFREDO SAUCE:

You need the following ingredients to make this Vegan Alfredo Sauce:

• Vegan butter – Feel free to use oil, such as sunflower oil, olive oil, or coconut oil.
• Fresh garlic – Garlic adds a strong flavor to the Pumpkin Alfredo.
• Soy cream – Use any plant-based cooking cream such as oat, cashew, or rice. You can also use coconut milk, but this will add a coconut flavor to the Alfredo sauce. If you don’t have any cream, plant-based milk can work too, but the result will be less creamy.
• Pumpkin puree – The pumpkin acts as a thickener in this sauce. I used homemade pumpkin puree, made from boiled orange Hokkaido pumpkin (also known as red kuri pumpkin). Use any sweet pumpkin/winter squash of your choice to make the pure or use canned pumpkin puree.
• Sea salt
• Black pepper
• Vegan parmesan cheese – You can read below how to make super easy 3-ingredient homemade vegan parmesan cheese.

Equipment you need:

• A saucepan
• Wooden spoon

HOW TO MAKE EASY HOMEMADE VEGAN PARMESAN CHEESE:

Making homemade vegan parmesan cheese is so easy! You will need only three ingredients and a food processor or blender.

• 100 g raw cashews
• 27 g nutritional yeast (= 6 tbsp)
• ¾ tsp sea salt

Put everything into the food processor/blender end pulse until ground and combined. Store in a glass container with a lid at room temperature or in the fridge.

SERVINGS IDEAS:

This Pumpkin Alfredo sauce is best to serve with pasta – fettuccine, linguine, penne. You can also eat it with crackers, tortilla chips, fries, roasted potatoes, roasted vegetables.

I like to serve mine with pasta and sautéed mushrooms and spinach.

What you need for sauteed mushrooms with spinach:

• 1 tbsp olive oil
• 60 g mushrooms (meadow mushrooms) =cca 1 cup
• sea salt
• black pepper
• 20 g baby spinach (=1 cup)

How to make sauteed mushrooms with spinach:

Heat the olive oil in the pan, slice the mushrooms and add to the pan. Season with salt and pepper, stir, and let sauté until the mushrooms are soft (it should take about 5 minutes). Then add baby spinach to the pan and stir. Add pot-lit to the pan, and let cook for about 2 minutes. Then it’s ready to serve on a pasta dish.

HOW TO MAKE THE BEST VEGAN PUMPKIN ALFREDO WITH SAUTEED MUSHROOMS AND SPINACH:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

1. Step: Make vegan parmesan cheese

Put raw cashews, nutritional yeast, and sea salt into food-processor/blender end pulse until ground and combined.

2. Step: Cook the pasta – If serving with the pasta

Cook the pasta in salted water according to the instructions on the package. Cook until al dente.

3. Step: Saute garlic in vegan butter

Heat the vegan butter in a saucepan over medium heat, add minced garlic, stir, and saute for about 30 seconds until soft (be careful not to burn the garlic).

4. Step: Add the rest of the ingredients and let cook

Slowly stir the soy cream and the pumpkin puree. Next, add sea salt, black pepper, and homemade vegan parmesan cheese. Stir and let simmer for about 5-7 minutes until it starts to thicken. Remove the sauce from the heat.

5. Step: Saute mushrooms and spinach – OPTIONAL

Meanwhile, heat the olive oil in the pan, slice the mushrooms and add to the pan. Season with salt and pepper, stir, and let sauté until the mushrooms are soft (it should take about 5 minutes). Then add baby spinach to the pan and stir. Add pot-lit to the pan, and let cook for about 1-2 minutes.

6. Step: Add cooked pasta

Add cooked pasta to the saucepan and fold everything together to coat the pasta with the sauce. If you need to thin the sauce, add a bit of reserve cooking liquid from the pasta or more of the soy cream.

Top with sautéed mushrooms and spinach and additional vegan parmesan cheese. Serve immediately.

FREQUENTLY ASKED QUESTIONS:

CAN I USE MILK INSTEAD OF CREAM IN PUMPKIN ALFREDO SAUCE?

Yes. If you don’t have any cream, you can use plant-based milk, but the result will be less creamy. I recommend using vegan cooking cream (soy or oat). Or you can also make your homemade cashew cream by blending soaked raw cashews with a little bit of water. Coconut milk is all right, but it will add a coconut flavor to the Alfredo sauce.

HOW TO STORE VEGAN PUMPKIN ALFREDO SAUCE?

Store the Pumpkin Alfredo sauce in a covered container in the fridge. It will last for about 5 days.

CAN I FREEZE PUMPKIN ALFREDO SAUCE?

Yes, make a large batch and freeze it. Store the Pumpkin Alfredo sauce in a covered container in the freezer (after completely cooled) for up to 3-4 months.

MORE PUMPKIN RECIPES:

• Creamy Roasted Pumpkin Soup
• Vegan Pumpkin Bread
• Healthy Pumpkin Spice Latte

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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VEGAN PUMPKIN ALFREDO SAUCE

This Vegan Pumpkin Alfredo Sauce is a creamy, rich, and flavorful sauce made with pumpkin puree and homemade vegan parmesan. It is the ultimate fall recipe perfect for pasta. And it is done in less than 15 minutes.

Course Main Course

Cuisine Italian

Diet Vegan

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 2 servings

Calories 526kcal

Author Plantiful Bakery

Ingredients

Vegan parmesan cheese:

• 100 grams raw cashews, unsalted
• 27 grams (=6 tablespoons) nutritional yeast
• 3/4 teaspoon sea salt

Alfredo sauce:

• 24 grams (=2 tablespoons) vegan butter **
• 4 cloves garlic
• 300 ml soy cream ***
• 200 grams pumpkin puree
• sea salt
• black pepper
• 56 grams (=1/2 cup) vegan parmesan cheese + extra on top

Serving suggestion:

Sautéed mushrooms with spinach:

• 1 tablespoon olive oil
• 60 grams (=approx. 1 cup) meadow mushrooms
• sea salt
• black pepper
• 30 grams (=1 cup) baby spinach

Pasta:

• 160 grams dry fettuccine or linguine pasta
• water
• sea salt

Instructions

Make vegan parmesan cheese

• Put raw cashews, nutritional yeast, and sea salt into food-processor/blender and pulse until ground and combined.

Cook the pasta

• If serving with the pasta - cook the pasta in salted water according to the instructions on the package. Cook until al dente.

Make the pumpkin alfredo sauce

• Heat the vegan butter in a saucepan over medium heat, add minced garlic, stir, and sauté for about 30 seconds until soft (be careful not to burn the garlic).
• Slowly stir the soy cream and the pumpkin puree. Next, add sea salt, black pepper, and homemade vegan parmesan cheese. Stir and let simmer for about 5-7 minutes until it starts to thicken. Remove the sauce from the heat.

Sauté mushrooms and spinach - OPTIONAL

• Meanwhile, heat the olive oil in the pan, slice the mushrooms and add to the pan. Season with salt and pepper, stir, and let sauté until the mushrooms are soft (it should take about 5 minutes). Then add baby spinach to the pan and stir. Add pot lit to the pan and let cook for about 1-2 minutes.

Add the pasta and serve

• Add cooked pasta to the saucepan and fold everything together to coat the pasta with the sauce. If you need to thin the sauce, add a bit of reserve cooking liquid from the pasta or more of the soy cream.
• Top with sautéed mushrooms and spinach and additional vegan parmesan cheese. Serve immediately.

Notes

*The time is counted only for the pumpkin alfredo sauce.

** You can substitute for oil.

*** Use any plant-based cream (oat, cashew, rice).

Nutrition Facts

Amount per 1 serving / Calories: 526kcal / Total Fat: 45,4g / Saturated Fat: 8,1g / Cholesterol: 0mg / Sodium: 119mg / Total Carbohydrate: 22g / Fiber: 5,4g / Sugar: 6,9g / Protein: 10,2g / Calcium: 51mg / Iron: 4mg / Potassium: 474mg

(Nutrition Facts are calculated only for the sauce.)

Nutrition

Calories: 526kcal

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EASY CREAMY ROASTED PUMPKIN SOUP:

You’ll need only 10 simple ingredients that you may already have on hand, to make this delicious creamy roasted pumpkin soup. And apart from the roasting, it only takes a few minutes to prepare it.

I don’t know about you, but once the autumn season starts, I want to cook and bake almost everything with pumpkin, and this creamy roasted pumpkin soup is one of the best autumnal recipes. I make it all the time because it’s just so yummy. Seriously, there is nothing better than a big bowl of creamy pumpkin soup on a cold day. It’s the ultimate comfort food.

What I like about this recipe is that you don’t need any cream because the pumpkin is naturally creamy and thick, which makes the recipe simpler. Another great thing is that you can make the pumpkin soup ahead, keep it in the fridge, and enjoy it for the next few days.

BENEFITS OF PUMPKIN SOUP

Besides the fact that it’s such a delicious and comforting soup, pumpkin has many health benefits. It’s rich in vitamins such as vitamin A or C, it also provides calcium or potassium, and it’s rich in fiber.

THIS CREAMY ROASTED PUMPKIN SOUP IS:

• dairy-free
• soy-free
• gluten-free
• egg-free
• vegan
• creamy
• smooth
• flavorful
• healthy
• nourishing
• comforting
• made without cream
• easy to make
• so delicious
• perfect autumn/winter soup

WHAT YOU NEED TO MAKE CREAMY ROASTED PUMPKIN SOUP:

You need the following ingredients to make this Creamy Roasted Pumpkin Soup:

• orange Hokkaido pumpkin (or red kuri squash) – I love using Hokkaido pumpkin in many recipes because it’s sweet and has a super creamy consistency. You don’t need to peel the skin, because it softens during roasting. However, if you will use another type of sweet pumpkin with the tough outer skin, you may need to peel it off before baking.
• Yellow onion – This adds a little bit of sharp flavor to the pumpkin soup.
• Fresh Garlic – To add more depth of flavor. Onion and garlic are secrets ingredients that add extra flavor, don’t skip them.
• Olive oil – I prefer to use olive oil for roasting vegetables because it adds a nice flavor, but feel free to use another oil.
• Black Pepper – Which adds a little dash of heat to the pumpkin soup.
• Marjoram – This herb adds savory flavor. You can use thyme or oregano instead.
• Sea salt – It’s a savory dish after all.
• Vegetable broth – Use homemade vegetable broth or made some from vegetable bouillon cubes or powder mixed with boiled water. Broth makes the pumpkin soup tastier, but you can use boiled water as well.
• Nutritional yeast – This is an optional addition, but I came to the point where I add nutritional yeast to almost everything, and I think it works so well with this soup.
• Lemon juice – Lemon juice will balance the sweet pumpkin flavor.
• Favorite toppings – I used oat cream (you can also use soy, rice, or coconut cream), chopped parsley (fresh or frozen), and pumpkin seeds. Homemade croutons are great as well with this soup.

Equipment you need:

• Baking pan
• Parchment paper
• High-speed blender – I recommend using a high-speed blender since it makes the pumpkin soup super smooth and blends the skin really well. Still, you can use a hand blender. Just add the roasted pumpkin and vegetable to the pot, add the rest ingredients, boil for about 5 minutes, let cool slightly, and then blend until completely smooth.
• Larger pot

HOW TO MAKE THE BEST CREAMY ROASTED PUMPKIN SOUP:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Creamy Roasted Pumpkin Soup is easy and comes with 5 simple steps:

1. Step: Preheat the oven and prepare the baking pan

Preheat the oven to 200°C. Line your baking pan with parchment paper. Set aside.

2. Step: Prepare pumpkin, onion, garlic

Cut the top of the pumpkin and then carefully halve the pumpkin (if you don’t use Hokkaido pumpkin or you don’t have a high-speed blender, you may need to peel off the skin because it can be harsh and not as easy to blend). Hallow out all the seeds using a spoon (if you feel extra, keep the seeds and roast them for the topping). Slice the pumpkin, cut into larger cubes, and place them onto the baking pan.

Peel the yellow onion and cut it into quarters. Peel 3 cloves of garlic. Place cut onion and peeled garlic to the pan with pumpkin and drizzle with olive oil. Then season with black pepper and marjoram. Toss everything until it’s all coated.

3. Step: Roast in the oven

Roast for about 35 minutes in the preheated oven until the pumpkin is soft. The baking time will differ depending on how big cubes of pumpkin you cut. If you use another type of pumpkin or squash, it may need more time to soften.

4. Step: Blend everything into a soup

Remove the pan from the oven and put the roasted pumpkin, onion, and garlic into a blender (if using a plastic blender, let it cool slightly). Add vegetable broth, lemon juice, sea salt, and nutritional yeast. Blend until it’s smooth and creamy. It may take only a few minutes, depending on the blender you are using. If needed, add more vegetable broth or boiled water. Taste and add more salt or seasoning if necessary.

5. Step: Heat the soup

Pour the soup into a pot, bring to boil, and simmer for about 5 minutes to combine the flavors.  

Serve with your favorite toppings/garnish and enjoy!

HOW TO GARNISH PUMPKIN SOUP

Serve with a swirl of vegan cream (I like to use oat or soy cream because it neutral in flavor, but you can use coconut cream as well). Garnish the pumpkin soup with chopped fresh parsley or chives, and pumpkin seeds – if you feel a little extra, use roasted pumpkin seeds. It also goes well with homemade croutons, a slice of fresh bread, or a baguette.

HOW LONG DOES PUMPKIN SOUP LAST IN FRIDGE?

Store your cooled pumpkin soup in the fridge in a covered container. It will last for about 4 days. You can also freeze the soup for 2 to 3 months. Then just warm the soup on the stove in a pot and enjoy!

MORE PUMPKIN RECIPES:

• Pumpkin Alfredo Sauce
• Vegan Pumpkin Bread
• Healthy Vegan Pumpkin Spice Latte

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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CREAMY ROASTED PUMPKIN SOUP RECIPE (VEGAN)

This Roasted Pumpkin Soup is a perfect recipe for cold autumn and winter days. It is super creamy, flavorful, and easy to make. It’ll become your new favorite soup.

Course Soup

Cuisine Western

Diet Vegan

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 2 servings

Calories 287kcal

Author Plantiful Bakery

Ingredients

• 600 grams orange Hokkaido pumpkin (red kuri squash), cut into cubes (=approx. 1 kg whole pumpkin)
• 100 grams yellow onion
• 3 cloves garlic
• 2 tablespoons olive oil
• 1/8 teaspoon black pepper
• 2 teaspoons dried marjoram (or thyme, oregano)
• 500-600 ml vegetable broth
• 1/2 tablespoon lemon juice
• 3/4 teaspoon sea salt
• 1 tablespoon nutritional yeast

Instructions

• Preheat the oven to 200°C. Line the baking pan with parchment paper. Set aside.
• Cut the top of the pumpkin and then carefully halve the pumpkin*. Hallow out all the seeds using a spoon. Slice the pumpkin, cut into cubes, and place them onto the baking pan.
• Peel the yellow onion and cut it into quarters. Peel 3 cloves of garlic. Place cut onion and peeled garlic to the pan with pumpkin and drizzle with olive oil. Season it all with black pepper and marjoram. Toss everything until it's all coated.
• Roast for about 35 minutes, until the pumpkin is soft**.
• Remove the pan from the oven and put the roasted pumpkin, onion, and garlic into a blender (if using a plastic blender, let it cool slightly). Add vegetable broth, lemon juice, sea salt, and nutritional yeast. Blend until it’s smooth and creamy. If needed, add more vegetable broth or boiled water. Taste and add more salt or seasoning if necessary.  
• Pour the soup into a pot, bring to boil, and simmer for about 5 minutes to combine the flavors.
• Serve with your favorite toppings.

Notes

*If using another type of pumpkin, you may need to peel the skin off before baking.

**The baking time will differ depending on how big cubes of pumpkin you cut. If you use another type of pumpkin or squash, it may need more time to soften.

*** If you want to use a hand blender, just add the roasted pumpkin and vegetable to the pot, add the rest ingredients. Boil for about 5 minutes. Let cool slightly, and then blend until completely smooth.

*** The nutrition facts are calculated without toppings.

Nutrition Facts

Serving: 1 bowl / Calories: 287kcal / Total Fat: 14,4g / Saturated Fat: 2,1g / Cholesterol: 0mg / Sodium: 567mg / Total Carbohydrate: 36,4g / Fiber: 7,1g / Sugar: 14,9g / Protein: 6,7g / Vitamin D: 0mcg / Calcium: 116mg / Iron: 3mg / Potassium: 216mg

Nutrition

Calories: 287kcal

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Příspěvek CREAMY ROASTED PUMPKIN SOUP RECIPE (VEGAN) se objevil jako první na Plantiful Bakery.

THIS HOMEMADE VEGAN PARMESAN IS:

• vegan
• dairy-free
• gluten-free
• soy-free
• super easy to make
• cheesy
• delicious
• perfect for pasta dishes

WHAT IS HOMEMADE VEGAN PARMESAN CHEESE MADE OF?

• Raw cashews – Make sure they are unsalted and raw. Feel free to use any unsalted nuts (such as almonds), but I think that raw cashews work the best.
• Nutritional yeast – adds cheesy flavor.
• Garlic powder – adds extra flavor.
• Sea salt – Parmesan is a quite salty cheese, that’s why salt is an essential ingredient.

HOW TO MAKE HOMEMADE VEGAN PARMESAN:

You will find the instructions and ingredients list in the recipe card at the bottom of the post.

Making this Parmesan Cheese is super easy:

Put raw cashews, nutritional yeast, garlic powder, and sea salt into a food processor or blender end pulse until ground and combined. Don’t blend (otherwise, it will start to blend into butter).

You can also add more spices to make it extra delicious.

WHERE TO ADD HOMEMADE PARMESAN CHEESE:

• pasta dishes (on top, in sauce – Pumpkin Alfredo Sauce)
• salads
• pizza
• lasagna
• pesto
• savory babka
• spring over roasted vegetable or potatoes

FOR HOW LONG DOES HOMEMADE PARMESAN CHEESE LAST?

It can last for about 4-6 weeks in a glass container at room temperature and up to 8-10 weeks in the fridge.

If you love making this homemade parmesan recipe then try out some other recipes:

• Creamy Pumpkin Alfredo Sauce
• Tofu Scramble (Vegan Scrambled Eggs)
• Creamy Roasted Pumpkin Soup
• Carrot Cake Overnight Oats
• Homemade Vegan Nutella – Chocolate Hazelnut Spread
• The Best Chocolate Chip Banana Bread
• Cinnamon Coffee Cake

If you try this recipe, please let me know by leaving a comment below. Or share your photo on Instagram and tag @plantifulbakery. 

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EASY HOMEMADE VEGAN PARMESAN CHEESE

Making this Homemade Vegan Parmesan Cheese is so easy! It’s flavorful and cheesy. You will need only four ingredients and a food processor or blender. And it's done in less than 5 minutes!

Course Cheese

Cuisine Italian

Diet Vegan

Prep Time 5 minutes

Total Time 5 minutes

Servings 14 tbsp (approx)

Calories 56kcal

Author Plantiful Bakery

Ingredients

• 100 grams raw cashews, unsalted (=⅔ cup)
• 27 grams nutritional yeast (=6 tbsp)
• ½ teaspoon garlic powder
• ¾ teaspoon sea salt

Instructions

• Put raw cashews, nutritional yeast, garlic powder, and sea salt into a food processor or blender and pulse until ground and combined. Don't blend (otherwise, it will start to blend into butter).
• Store in a glass container with a lid at room temperature or in the fridge.
• Use in pasta sauces, on top of pasta, pizza, roasted vegetables, in pesto, …

Notes

*Feel free to add more spices to make it extra flavorful.

Nutrition Facts

Serving: 1 tablespoon / Calories: 56kcal / Total Fat: 3,6g / Saturated Fat: 0,7g / Cholesterol: 0mg / Sodium: 105mg / Total Carbohydrate: 4,4g / Fiber: 1,3g / Sugar: 0,4g / Protein: 3,1g / Vitamin D: 0mcg / Calcium: 7mg / Iron: 1mg / Potassium: 144mg

Nutrition

Calories: 56kcal

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Příspěvek EASY HOMEMADE VEGAN PARMESAN CHEESE se objevil jako první na Plantiful Bakery.