This Brown Sugar Glaze recipe is sticky and sweet and takes only a few minutes to whip up! You will want to drizzle it over everything!

It is the holiday season which is always my favorite time of year when it comes to food. This brown sugar glaze is a perfect sauce to pour on ultimately anything.

This is my go-to ham glaze recipe. I love how the molasses in the light brown sugar really brings the flavor to life in this glaze. And although I typically serve this on a baked ham, I also like to drizzle it over desserts such as cakes, cookies, or even side dishes like my Balsamic Brussel Sprouts.

How to Make Brown Sugar Glaze

Assemble your ingredients. For exact amounts see the recipe card below.

Step #1: In a bowl combine the brown sugar, season salt, onion powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and paprika and mix together.

Step #2: Add the sugar mixture to a small saucepan and add in 6 Tablespoons of water or broth and boil on the stovetop for 1-2 minutes.

Step #3: Finally, serve and enjoy!

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Brown Sugar Glaze Recipe

This Brown Sugar Glaze recipe is sticky and sweet and takes only a few minutes to whip up! You will want to drizzle it over everything!

Course Condiments & Sauces

Cuisine American

Diet Gluten Free, Dairy Free, Vegan, Vegetarian

Prep Time 2 minutes minutes

Cook Time 2 minutes minutes

Total Time 4 minutes minutes

Servings 8 servings

Calories 158kcal

Author Linda

Ingredients

• 1 1/2 cups light brown sugar
• 1/2 tsp seasoned salt
• 1/2 tsp onion powder
• 1/2 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/4 tsp cloves
• 1/4 tsp paprika

Instructions

• In a bowl combine the brown sugar, season salt, onion powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and paprika and mix together.
• Add the sugar mixture to a small saucepan and add in 6 Tablespoons of water or broth and boil on the stovetop for 1-2 minutes.
• Finally, serve and enjoy!

Video

Notes

You can store this recipe in an airtight container in your refrigerator for up to 1 week.

To reheat this recipe you can do so either on the stove top or in the microwave until everything has warmed through.

Nutrition

Serving: 1serving | Calories: 158kcal | Carbohydrates: 41g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.003g | Monounsaturated Fat: 0.004g | Sodium: 157mg | Potassium: 59mg | Fiber: 0.1g | Sugar: 40g | Vitamin A: 5IU | Vitamin C: 0.2mg | Calcium: 37mg | Iron: 0.3mg

This sweet and rich Vegan Pecan Pie recipe is a classic holiday treat that will be a hit at any gathering!

The holidays are right around the corner, so I had to get to baking to see what recipes I want to make this year. And this Vegan Pecan Pie will definitely be on my Thanksgiving table along with my Red Skin Mashed Potatoes.

It is rich and has that sticky, caramel-like consistency that is sweet and filled with all of that classic pecan flavor. Whether you follow a vegan diet or not, you are sure to devour this traditional holiday dessert.

Recipe Ingredients

Vegan Pie Crust – You can make homemade crust or use a pre-made crust. I prefer Marie Callendar’s because they’re vegan, I love the texture and taste, and you can find them in most freezer sections.

Flaxseed Meal – Sometimes referred to as flax eggs are the typical egg substitute when it comes to vegan baking.

For all ingredients and amounts, please see the recipe card below.

How to Make Vegan Pecan Pie

Step #1: Preheat your oven to 350 degrees Fahrenheit.

Step #2: Line your pie pan with your crust and prick the crust a few times evenly over the bottom and bake for 8 minutes.

Step #3: Next, in a medium saucepan over medium heat, whisk together the almond milk, maple syrup, brown sugar, flaxseed meal, cinnamon, vanilla extract, and coconut oil.

Step #4: Stir until the mixture boils, allow it to boil for 1 minute while stirring and then reduce to a simmer for another 4 minutes until the mixture has thickened to a syrup consistency then remove from heat.

Step #5: Next, remove the pie from the oven and cover the bottom of the crust with the pecan halves.

Step #6: Then, pour the pecan pie filling on top of the pecans and fill the pie crust. If you are a perfectionist like me this is a great time to take a toothpick and align the pecans how you want but note they will slightly move during baking from the bubbling of the filling.

Step #7: Bake the pie for 1 hour or until the filling is set on the borders but still jiggly in the middle. If needed, you can cover the pan with foil to prevent the side of the crust from burning.

Step #8: After it has finished baking, let it cool on the counter or cooling rack at room temperature for a minimum of 3 hours. Then, serve and enjoy!

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Vegan Pecan Pie Recipe

This sweet and rich Vegan Pecan Pie recipe is a classic holiday treat that will be a hit at any gathering!

Course Desserts

Cuisine American

Diet Dairy Free, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Cooling Time 3 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 12 slices

Calories 291kcal

Author Linda

Ingredients

• 1 1/2 cups pecan halves
• 1/2 cup unsweetened almond milk
• 3/4 cup pure maple syrup
• 1/2 cup brown sugar
• 6 Tbsp flaxseed meal
• 1/2 tsp ground cinnamon
• 2 Tbsp coconut oil
• 1 vegan pie crust I use Marie Callender's

Instructions

• Preheat your oven to 350 degrees Fahrenheit.
• Line your pie pan with your crust and prick the crust a few times evenly over the bottom and bake for 8 minutes.
• Next, in a medium saucepan over medium high heat combine the almond milk, maple syrup, brown sugar, flaxseed meal, cinnamon, vanilla extract, and coconut oil.
• Stir until the mixture boils, allow it to boil for 1 minute while stirring and then reduce to a simmer for another 4 minutes until the mixture has thickened to a syrup consistency then remove from heat.
• Next, remove the pie from the oven and cover the bottom of the crust with the pecan halves.
• Then, pour the pecan pie filling on top of the pecans and fill the pie crust. If you are a perfectionist like me this is a great time to take a toothpick and align the pecans how you want but note they will slightly move during baking from the bubbling of the filling.
• Bake the pie for 1 hour or until the filling is set on the borders but still jiggly in the middle. If needed, you can cover the pan with foil to prevent the side of the crust from burning.
• After it has finished baking, let it cool on the counter or cooling rack for a minimum of 3 hours. Then, serve and enjoy!

Video

Notes

You can store this recipe in an airtight container in your fridge for up to 3-4 days, or in your freezer for up to 1 month.

Nutrition

Serving: 1slice | Calories: 291kcal | Carbohydrates: 34g | Protein: 3g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 87mg | Potassium: 153mg | Fiber: 3g | Sugar: 22g | Vitamin A: 7IU | Vitamin C: 0.2mg | Calcium: 64mg | Iron: 1mg

These Vegan Pumpkin Chocolate Chip Cookies are oooey, gooey, and full of Pumpkin flavor. They are the perfect Fall dessert that takes only 30 minutes to make!

It is Fall and so I naturally gravitate towards all things pumpkin which is what inspired these vegan pumpkin chocolate chip cookies. The combination of chocolate chips and pumpkin in a moist and melty cookie is what Fall dreams are made of.

One thing to note is these cookies are gooey and deliciously chewy from the consistency of the batter with the pumpkin puree added in just like my Pumpkin Blondies with White Chocolate Chunks.

Recipe Ingredients

Pumpkin Puree – That scrumptious pumpkin flavor that gives these cookies and my Pumpkin Spice Smoothie their taste!

Pumpkin Pie Spice – Essentially all the scents and flavors of Fall combined into one spice jar. Including but not limited to, cinnamon, nutmeg, allspice, ginger and cloves.

Vegan Chocolate Chips – This is really the only ingredient that needs to be substituted in to make this recipe vegan.

For a full list of ingredients and amounts see the recipe card below.

How to Make Vegan Pumpkin Chocolate Chip Cookies

Step #1: Preheat your oven to 375 degrees Fahrenheit.

Step #2: In a bowl of a stand mixer or using a handheld mixer, beat the coconut oil, light brown sugar, granulated sugar, and vanilla together until smooth.

Step #3: Next, add in the molasses, coconut milk and pumpkin puree and mix until combined.

Step #4: In a separate bowl whisk together the flour, baking soda, salt, and pie spice.

Step #5: Add the dry ingredients into the wet ingredients mixture and mix until fully combined.

Step #6: Fold the chocolate chips into the batter.

Step #7: Scoop about 2 Tablespoons worth of dough for each cookie onto your baking sheet, slightly flatten them on your non-stick cookie sheet.

Step #8: Top each cookie dough with extra chocolate chips and bake in the oven for 10 minutes.

Step #9: Finally serve and enjoy!

FAQs

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Vegan Pumpkin Chocolate Chip Cookies

These Vegan Pumpkin Chocolate Chip Cookies are oooey, gooey, and full of Pumpkin flavor. They are the perfect Fall dessert that takes only 30 minutes to make!

Course Cookies, Desserts

Cuisine American

Diet Dairy Free, Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 26 cookies

Calories 157kcal

Author Linda

Equipment

• KitchenAid Stand Mixer
• OXO Non-Stick Sheet Pan Set

Ingredients

• 1/2 cup coconut oil solid
• 3/4 cup light brown sugar
• 1/2 cup granulated sugar
• 2 tsp vanilla extract
• 2 Tbsp molasses
• 2 Tbsp coconut milk unsweetened
• 1/3 cup pumpkin puree
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp pumpkin pie spice
• 1 cup vegan chocolate chips

Instructions

• Preheat your oven to 375 degrees Fahrenheit.
• In a bowl of a stand mixer or using a handheld mixer, beat the coconut oil, light brown sugar, granulated sugar, and vanilla together until smooth.
• Next, add in the molasses, coconut milk and pumpkin puree and mix until combined.
• In a separate bowl whisk together the flour, baking soda, salt, and pie spice.
• Add the dry ingredients into the wet ingredients and mix until fully combined.
• Then, fold the chocolate chips into the batter.
• Next, scoop about 2 Tablespoons worth of dough for each cookie, slightly flatten them on your non-stick cookie sheet. You can also use parchment paper on your cookie sheet if you prefer.
• Top each cookie dough with extra chocolate chips and bake in the oven for 10 minutes.
• Finally serve and enjoy!

Video

Notes

Be sure to use pumpkin puree and not pumpkin pie mix!

Allow you cookies to cool completely before stacking them so that they don’t mush together while still warm. 

Storage

You can store these cookies in an airtight container on your counter for 2-3 days, in your fridge for 5 days or in your freezer for 2 months.

Nutrition

Serving: 1cookie | Calories: 157kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 90mg | Potassium: 53mg | Fiber: 1g | Sugar: 15g | Vitamin A: 489IU | Vitamin C: 0.2mg | Calcium: 21mg | Iron: 1mg

Fluffy, sweet, and packed with fresh blueberries. You will not be able to get enough of these Vegan Blueberry Muffins!

You’re about to find your new favorite start to the day and it is these Vegan Blueberry muffins. They’re so fluffy that they melt in your mouth just like my Scotch Pancakes plus, they have pops of tart and sweetness as you bite into them.

Why We Love This Recipe

• Of course, because it’s vegan!
• The blueberries add a pop of tart and sweetness within the muffin.
• They’re a perfect grab and go breakfast just like my French Toast Cups with Bourbon Sauce.
• The sugar topping adds a little crisp sweet flavor as you bite into these muffins.

Recipe Ingredients

Apple Cider Vinegar: This might seem like a random ingredient but when combined with Almond Milk it makes a replacement “vegan buttermilk” that’s used in Vegan baking.

Blueberries: You can use fresh or frozen blueberries, but in my opinion fresh taste way better and keep your batter from turning purple.

For ingredients and exact amounts please see the recipe card below.

How to Make Vegan Blueberry Muffins

Step #1: Preheat your oven to 400 degrees Fahrenheit and place liners in your muffin tin and spray them lightly with oil.

Step #2: Next, combine your almond milk and apple cider vinegar in a large measuring cup or small bowl and set aside to curdle, this will become your “buttermilk”.

Step #3: In a large bowl whisk together the flour, sugar, baking powder, salt, and cornstarch.

Step #4: Then add in the oil, vanilla, and milk/vinegar mixture into the dry ingredients and stir everything together. It’s okay if there are small lumps in the batter.

Step #5: Next, in a small bowl add the blueberries and 1 teaspoon of flour and coat the blueberries in the flour. Be sure to save a few blueberries on the side for topping the batter before baking.

Step #6: After the blueberries have been coated in a light layer of flour, add them into the muffin batter and mix in.

Step #7: Next fill your prepared muffin pan ¾ the way full with the batter and then top the batter with a couple of small blueberries and a generous sprinkle of granulated sugar over the tops.

Step #8: Bake in your oven for 20-25 minutes until they are ever so slightly golden and a toothpick comes out clean.

Step #9: Finally, serve and enjoy!

Expert Tips

Do not skip adding flour to your blueberries! It might seem like a silly step, but it makes all the difference! Adding flour to your blueberries keeps them from all sinking to the bottom of the batter.

Don’t over bake! These turn ever so slightly golden brown when they are done. If you leave them in until they are the traditional golden brown color when it comes to baking, they will likely be overdone.

Be gentle folding in the blueberries. If you are using frozen blueberries or if a fresh one bursts in the batter it could turn your batter purple. There is no difference in taste, they just might come out looking a little different.

Storage Information

You can store these vegan muffins in an airtight container on your counter for 2-3 days. Or in your fridge for 4-5 days.

More Scrumptious Vegan Recipes

• Vegan Migas
• Five Easy Vegan Smoothies
• Thai Red Curry (Vegan)
• Vegan Southern Bowls

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Vegan Blueberry Muffins Recipe

Fluffy, sweet, and packed with fresh blueberries. You will not be able to get enough of these Vegan Blueberry Muffins!

Course Breakfast

Cuisine American

Diet Dairy Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 16 muffins

Calories 169kcal

Author Linda

Ingredients

• 1 1/4 cup unsweetened almond milk
• 1 tsp apple cider vinegar
• 2 cups all purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 Tbsp cornstarch
• 1/3 cup canola oil
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries
• 3 Tbsps granulated sugar optional muffin topping
• nonstick cooking spray

Instructions

• Preheat your oven to 400 degrees Fahrenheit and place liners in your muffin tin and spray them lightly with oil.
• Next, combine your almond milk and apple cider vinegar in a large measuring cup or small bowl and set aside to curdle, this will become your “buttermilk”.
• In a large bowl whisk together the flour, sugar, baking powder, salt, and cornstarch.
• Then add in the oil, vanilla, and milk/vinegar mixture into the dry ingredients and combine everything together. It’s okay if there are small lumps in the batter.
• Next, in a small bowl add the blueberries and 1 teaspoon of flour and coat the blueberries in the flour. Be sure to save a few blueberries on the side for topping the batter before baking.
• After the blueberries have been coated in a light layer of flour, add them into the muffin batter and gently fold in.
• Next fill your prepared muffin liners ¾ the way full with the batter and then top the batter with a couple of small blueberries and a generous sprinkle of granulated sugar over the tops.
• Bake in your oven for 20-25 minutes until they are ever so slightly golden and a toothpick comes out clean.
• Finally, serve and enjoy!

Video

Nutrition

Serving: 1muffin | Calories: 169kcal | Carbohydrates: 29g | Protein: 2g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 115mg | Potassium: 28mg | Fiber: 1g | Sugar: 16g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

This Sofritas recipe is a spicy tofu dish that is packed with flavor and a delicious base for any Latin American dish.

Sofritas is a Latin American dish that is packed with a lot of flavor and heat. If you do not like spicy food, not to worry, with this recipe you can adjust the spice to your liking.

Recently Chipotle added sofritas to their menu as a protein option which is great for a vegan diet and when you’re on the go, but I personally prefer making it at home from scratch on top of White Rice with a side of my Mexican Pinto Bean Soup.

Why We Love This Recipe

• The flavors in this dish are one of a kind. It is not something that you can get anywhere so I love how original this dish is.
• Tofu is a super food, really high in protein and really low in calories which makes it the perfect meat substitute in this recipe and in my 15 Minute Kung Pao Tofu.

Recipe Ingredients

Tofu: I simply LOVE tofu. It has great texture and melds with any flavor and is a great source of protein.

Poblano peppers are a staple in Latin American cooking. I love the mild and earthy flavor they give off. They’re the perfect addition to this recipe and they’re also great on top of my Asadero Cheese and Steak Tacos.

*See recipe card below for full list of ingredients.

How To Make Sofritas

Step #1: Lightly oil the poblano pepper in olive oil and place on a sheet pan in your oven to broil for 5 minutes then flip and broil again on the other side.

Step #2: After the poblano has been removed from the oven and cooled, remove the stem and seeds and roughly chop into pieces to better fit into the blender.

Step #3: Next, heat a Tablespoon of olive oil in a skillet over medium-high heat. Add in the onions and a pinch of salt and cook until onions are caramelized, 3-5 minutes.

Step #4: Next add the garlic and cook for 1 minute.

Step #5: Then add in the tomato paste, cumin, oregano, chipotle chili powder, and a teaspoon of salt and black pepper. Add in the tomatoes and cook everything together until the tomatoes have softened, about 5 minutes.

Step #6: While the tomato mixture is cooking, cut the tofu into 4 cubes and using a tea towel or paper towels, squeeze out as much excess moisture as you can. From there crumble the tofu into pea sized pieces.

Step #7: Next, move the tomato mixture into the blender or food processor and add in the cooked poblano pepper and blend until roughly smooth and set aside.

Step #8: Heat another Tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the tofu in one layer to the pan and let cook for 2-3 minutes without stirring. Then flip and continue cooking for about 10 minutes until the tofu has mostly browned.

Step #9: Then pour in the sauce and simmer for 5 minutes while stirring. As it starts to thicken, lower the heat to medium-low and cook for 3-5 minutes until the tofu has soaked in the sauce flavor.

Step #10: Finally serve and enjoy!

FAQs

Expert Tips

If you want to adjust the spice level you can do so by the amount of chipotle peppers you want to use. Less peppers = Less spice and More Peppers = More Spice.

More Tofu Recipes to Love

• Hoisin Tofu Stir Fry with Peppers and Carrots
• Fresh and Easy Vietnamese Noodle Salad (Vegan Bún Chay)
• Sichuan Tofu Bok Choy Stir Fry

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Sofritas Recipe

This Sofritas recipe is a spicy tofu dish that is packed with flavor and a delicious base for any Latin American dish.

Course Main Course, Main Dish

Cuisine Latin, Latin American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 201kcal

Author Linda

Ingredients

• 1 poblano pepper
• 3 Tbsp olive oil
• 1 medium yellow onion diced
• 4 cloves garlic minced
• 2 Tbsp tomato paste
• 1 1/2 tsp ground cumin
• 1 tsp oregano
• 1/4 tsp chipotle chili powder
• 1 1/2 tsp salt divided
• ground black pepper to taste
• 14 oz block extra firm tofu see Tip 1
• 2 roma tomatoes diced
• 1 chipotle pepper in adobo sauce see Tip 2
• 1 Tbsp adobo sauce
• 2 tsp red wine vinegar
• 1/2 cup water
• lime juice for garnish

Instructions

• Lightly oil the poblano pepper in olive oil and place on a sheet pan in your oven to broil for 5 minutes then flip and broil again on the other side.
• After the poblano has been removed from the oven and cooled, remove the stem and seeds and roughly chop into pieces to better fit into the blender.
• Next, heat a Tablespoon of olive oil in a skillet over medium-high heat. Add in the onions and a pinch of salt and cook until onions are caramelized, 3-5 minutes.
• Next add the garlic and cook for 1 minute.
• Then add in the tomato paste, cumin, oregano, chipotle chili powder, and a teaspoon of salt and black pepper. Add in the tomatoes and cook everything together until the tomatoes have softened, about 5 minutes.
• While the tomato mixture is cooking, cut the tofu into 4 cubes and squeeze out as much water as you can. From there crumble the tofu into pea sized pieces.
• Next, move the tomato mixture into the blender, add in the cooked poblano pepper and blend until roughly smooth and set aside.
• Heat another Tablespoon of olive oil in a skillet over medium-high heat. Once hot, add the tofu in one layer to the pan and let cook for 2-3 minutes without stirring. Then flip and continue cooking for about 10 minutes until the tofu has mostly browned.
• Then pour in the sauce and simmer for 5 minutes while stirring. As it starts to thicken, lower the heat to medium-low and cook for 3-5 minutes until the tofu has soaked in the sauce flavor.
• Finally serve and enjoy!

Video

Notes

Tip 1: Tofu can be anywhere from 12-16 oz depending on what your local grocery store sells. This tofu can also be called “high-protein” instead of “firm” so either work.

Tip 2: If you want more spice added to this recipe then add in 2 chipotle peppers instead of just 1.

Storage and Reheating

You can store this recipe in an airtight container in your fridge for 3-4 days. If you are wanting to freeze your sofritas you can do so in an airtight container for up to 2 months.

To reheat this dish you can do so either on the stove top over medium high heat or in your microwave until everything has warmed through. If you are reheating on the stovetop you may want to add in a splash or two of water if needed.

Nutrition

Serving: 1serving | Calories: 201kcal | Carbohydrates: 12g | Protein: 9g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 4104mg | Potassium: 444mg | Fiber: 3g | Sugar: 5g | Vitamin A: 556IU | Vitamin C: 33mg | Calcium: 76mg | Iron: 3mg

This Vegan Mushroom Stroganoff is filled with mushrooms, leeks, and spices all tossed together with noodles. It’s the perfect vegan comfort food!

Finding flavorful vegan sauces for noodles or pasta can always be a challenge. This Stroganoff sauce is packed with flavor and delicious on top of a bed of noodles. If you are looking for other great vegan sauces you have to try my Vegan Vodka Sauce and Ultimate Vegan Bolognese Sauce!

Stroganoff is truly an ultimate comfort food in my opinion so naturally I had to create a delicious vegan recipe to satisfy my cravings. This creamy Vegan Mushroom Stroganoff recipe is packed with flavors and is the perfect recipe to warm you up on a cool winter day. The mushrooms are a classic stroganoff ingredient where leeks are not. However, I believe leeks are very underrated. They are easy to handle and add in good flavor so I try to add them to recipes when I can.

What is Stroganoff?

Stroganoff or even more well known, Beef Stroganoff is a classic Russian dish that consists of beef, mushrooms, a sour cream sauce, all over a bed of egg noodles.

How to make Vegan Mushroom Stroganoff

Assemble your ingredients. For exact amounts see the recipe card below.

In a large skillet or Dutch oven over medium-high heat, add in 1 Tablespoon of olive oil.

Once warm, add in half of the leeks and mushrooms and cook for 5-10 minutes until mushrooms are nicely browned. Be sure to stir occasionally.

Next, lower to medium heat and add in half of the garlic and ½ teaspoon of thyme and a pinch of salt.

Continue to sauté for another 2-3 minutes until the mushrooms are brown and crispy and transfer the mushrooms and leeks to a bowl and set aside.

Next, repeat the same process with the other half of the mushrooms. leeks. garlic, thyme, and salt.

While the mushrooms are cooking make the roux. In a medium bowl whisk together the vegetable broth, soy sauce and flour until there are no clumps remaining.

Then, pour the white wine into the Dutch oven with the mushrooms and scrape down any brown bits off the bottom of the pan. reduce the heat and simmer for 3 minutes.

Next pour the roux into the pan and whisk to combine again ensuring there are no clumps.

Then bring it to a simmer and add in the coconut milk, tahini, nutritional yeast, a pinch of salt and paprika.

Simmer over medium-low heat for 10 minutes until the sauce is thick and creamy.

While this is thickening, cook your pasta according to the package directions. Drain, keep warm and set aside.

Then add in the Dijon mustard, pasta, and fresh dill into the Dutch oven and toss everything together.

Finally serve into individual bowls, top with the first batch of mushrooms and leeks and garnish with fresh dill and enjoy!

What types of Mushrooms to use

In the ingredients it says to use 8 oz of mixed mushrooms. For my recipe I used a mixture of cremini mushrooms, shitake mushrooms, and oyster mushrooms. However, there are a number of types of mushrooms out there so feel free to use any mixture of mushrooms that you prefer.

Storage Information for the Best Vegan Mushroom Stroganoff

You can store this recipe in an airtight container in your fridge for 3-5 days.

More Delicious Vegan Recipes:

• Thai Red Curry (Vegan)
• Vegan Cuban Bowls
• Five Easy Vegan Smoothies
• Chickpea Tikka Masala [Vegan]
• Spicy Vegan Meatballs
• Vegan Palak Paneer
• Southern Style Vegan Black Eyed Peas

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Vegan Mushroom Stroganoff Recipe

This Vegan Mushroom Stroganoff is filled with mushrooms, leeks, and spices all tossed with noodles. It's the perfect vegan comfort food!

Course Main Course, Main Dish

Cuisine European, Russian

Diet Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 445kcal

Author Linda

Equipment

• Lodge Dutch Oven

Ingredients

• 2 Tbsp olive oil
• 3 medium leeks prepped; see Note 1
• 8 oz mixed mushrooms prepped; see Note 2 & 3
• 3 cloves garlic minced
• 1 tsp thyme
• 3/4 cup vegetable broth
• 1 Tbsp soy sauce
• 1/8 cup all-purpose flour
• 1/4 cup dry white wine I use sauvignon blanc
• 1/2 can full fat coconut milk
• 1 Tbsp tahini
• 1 Tbsp nutritional yeast
• 1/2 tsp paprika
• 1/4 tsp Dijon mustard
• 6 oz vegan egg noodles (these are egg free noodles)
• 1/8 cup fresh dill chopped
• salt and pepper to taste

Instructions

• In a large skillet or Dutch oven over medium-high heat, add in 1 Tablespoon of olive oil.
• Once warm, add in half of the leeks and mushrooms and cook for 5-10 minutes until mushrooms are nicely browned. Be sure to stir occasionally.
• Next, lower the heat to medium and add in half of the garlic and thyme and a pinch of salt.
• Continue to cook for another 2-3 minutes until the mushrooms are brown and crispy and transfer the mushrooms and leeks to a bowl and set aside.
• Next, repeat the same process with the other half of the mushrooms. leeks. garlic, thyme, and salt.
• While the mushrooms are cooking make the roux. In a medium bowl whisk together the vegetable broth, soy sauce and flour until there are no clumps remaining.
• Then, pour the white wine into the Dutch oven with the mushrooms and scrape down any brown bits off the bottom of the pan. reduce the heat and simmer for 3 minutes.
• Next pour the roux into the pan and whisk to combine again ensuring there are no clumps.
• Then bring it to a simmer and add in the coconut milk, tahini, nutritional yeast, a pinch of salt and paprika.
• Simmer over medium-low heat for 10 minutes until the sauce is thick and creamy.
• While this is thickening, cook your pasta according to the package directions. Drain, keep warm and set aside.
• Then, add in the Dijon mustard, pasta, and fresh dill into the Dutch oven and toss everything together.
• Finally serve into individual bowls, top with the first batch of mushrooms and leeks and extra fresh dill and enjoy!

Video

Notes

1. Prepping Leeks: Slice off the dark green tops and wash the leeks in a bowl of cold water. Then cut leeks in half longways and then slice as you would a stalk of celery, but be sure to not slice too thin since they will cook down.
2. Prepping Mushrooms: wipe off any dirt from the mushrooms and then tear or cut them into bite sized pieces.
3. For the mixed mushrooms I used cremini, shitake, and oyster mushrooms but you can use any blend of mushrooms that you prefer!

Nutrition

Serving: 1serving | Calories: 445kcal | Carbohydrates: 52g | Protein: 12g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 36mg | Sodium: 292mg | Potassium: 605mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1298IU | Vitamin C: 12mg | Calcium: 82mg | Iron: 5mg

This Pan de Agua recipe, the ‘water bread’, is a staple in Latin American kitchens. Revel in its fluffy texture and satisfying density – an effortlessly simple bread that promises to be the easiest loaf you’ll ever bake!

Recipe Ingredients

• All-Purpose Flour: This provides the structure and body of the bread.
• Active Dry Yeast: This is the leavening agent that helps the bread puff up and get that lovely, airy interior.
• Salt: It’s crucial for flavor and also helps control yeast fermentation for the perfect rise.

See the recipe card for full information on ingredients and quantities.

How to Make Pan de Agua

Step #1: In a large bowl, dissolve the yeast in hot water and let it sit for 25 minutes, stirring occasionally.

Step #2: Next, add the flour and salt to the yeast mixture.

Step #3: Then, knead the dough for 10 minutes until it reaches an elastic consistency.

Step #4: Cover the bowl with a kitchen towel and let the dough rise for 1 hour and 45 minutes. Then, punch it down and let it rise for another 45 minutes.

Step #5: While it is rising the second time, preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius).

Step #6: After it has risen, shape your dough into a loaf, cut slits in the middle, and bake on a baking sheet for 20 minutes, or until golden brown.

Finally, serve with butter and enjoy!

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Pan de Agua Recipe

This Pan de Agua recipe, the 'water bread', is a staple in Latin American kitchens. Revel in its fluffy texture and satisfying density – an effortlessly simple bread that promises to be the easiest loaf you'll ever bake!

Course Breads

Cuisine Latin American

Diet Dairy Free, Vegan, Vegetarian

Prep Time 35 minutes minutes

Cook Time 20 minutes minutes

Resting Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours 25 minutes minutes

Servings 15 Slices

Calories 137kcal

Author Linda

Ingredients

• 4 1/2 cups all-purpose flour
• 1 1/2 cups water
• 1 Tbsp active dry yeast
• 1 tsp salt

Instructions

• In a large bowl, dissolve the yeast in hot water and let it sit for 25 minutes, stirring occasionally.
• Next, add the flour and salt to the yeast mixture.
• Then, knead the dough for 10 minutes until it reaches an elastic consistency.
• Cover the bowl with a kitchen towel and let the dough rise for 1 hour and 45 minutes. Then, punch it down and let it rise for another 45 minutes.
• While it is rising the second time, preheat your oven to 450 degrees Fahrenheit (232 degrees Celsius).
• After it has risen, shape your dough into a loaf, cut slits in the middle, and bake on a baking sheet for 20 minutes, or until golden brown. Finally, serve with butter and enjoy!

Video

Notes

Storage Info:

To keep Pan de Agua fresh, store it at room temperature, wrapped in a cloth inside a plastic bag for two days. For extended storage, freeze the sliced bread wrapped in plastic and then in foil for up to three months. To warm up a whole loaf of bread or slices, heat them in an oven preheated to 350°F (about 175°C); it should take roughly 10-15 minutes.

Nutrition

Serving: 1Slice | Calories: 137kcal | Carbohydrates: 29g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.04g | Sodium: 157mg | Potassium: 43mg | Fiber: 1g | Sugar: 0.1g | Vitamin C: 0.001mg | Calcium: 7mg | Iron: 2mg