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These are some of our favorite cold sides to bring to gatherings, and they’ve saved us from that last-minute stress more times than I can count!

Imagine your power going out before a party or being asked to bring a dish at the last minute. You’ll be so glad to have one of this list of easy, make-ahead vegan side dish recipes on hand!

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The Best Cold Vegan Side Dishes

No matter the occasion, these cold vegan side dishes are here to save the day! Whether you’re heading to a summer BBQ, packing for a picnic, or need a stress-free make-ahead option that doesn’t need to be reheated, these recipes are delicious, easy, and totally crowd-pleasing.

Salads & Slaws

When it comes to cold vegetable side dishes, salads are the obvious go-to—but that doesn’t mean they have to be boring! These vibrant, flavor-packed recipes prove that a great salad or slaw can steal the show at any meal.

Vegan Southwest Salad – This bold and flavorful salad is loaded with black beans, corn, tomatoes, and a zesty dressing that brings it all together. Take it from Mildred who said: “I tried this recipe today. It was a big hit with my family. It was so yummy and satisfying. Thank you very much sharing this recipe.”

Vegan Olive Garden House Salad – Crisp, fresh, and topped with a homemade vegan Italian dressing, just like the restaurant favorite!

Southwest Three-Bean Salad – This protein-packed salad is great for meal prep and tastes even better after a day in the fridge!

Cucumber Tomato Salad – Light, refreshing, and bursting with summer flavors. This one is perfect for hot days or serving with falafel!

Healthy Broccoli Salad – Crunchy, slightly sweet, and completely irresistible. This is a true party in your mouth!

Easy Vegan Caesar Salad – A creamy, dairy-free Caesar dressing that pairs perfectly with crisp romaine and crunchy croutons.

Vegan Tuna Salad – This vegan tuna salad, made with white beans instead of chickpeas, is a creamy, protein-packed deli-style side perfect for serving with crackers at your next potluck or picnic.

Vegan coleslaw ideas

Lemon Tahini Slaw – A refreshing slaw with a creamy lemon tahini dressing. This one’s perfect for BBQs and makes a great topping for sandwiches, veggie burgers, and vegan fish tacos.

Creamy Vegan Coleslaw – A classic coleslaw that’s just as good as the traditional version but completely dairy-free! Perfect for pairing with sandwiches, burgers, or as a side dish on its own.

Dips & Spreads

Dips and spreads are the ultimate make-ahead cold vegan side dishes for parties, potlucks, and BBQs. They’re easy to prepare, effortless to serve, and always a crowd favorite. Whether you pair them with veggies, crackers, or chips, these flavorful recipes are perfect for sharing!

Plant-Based Taco Dip – Layered with creamy, spicy, and fresh flavors, this dip is always a crowd-pleaser!

Vegan Spinach Artichoke Dip – This dip has been a consistent crowd-pleaser over the last 10 years we’ve been vegan. Skip the air fryer to serve it cold!

Pineapple Salsa – This fresh pineapple salsa is a fun twist on the traditional tomato salsa! Easy to make ahead and just perfect served with tortilla chips.

Creamy vegan dips

Spicy Garlic Hummus – A creamy, garlicky hummus with a kick of spice that makes it the perfect dip for veggies, crackers, or pita.

Vegan Queso Dip – Make this incredible vegan queso in 5 minutes flat, no cashew-soaking or even a stove top required! 

Dill Pickle Hummus – Tangy, briny, and loaded with pickle flavor. If you’re a pickle lover, this one’s for you! Take it from Cheryl who said “This is soooo good. Thank you!”

Extra Garlic Hummus – This Extra Garlic Hummus (emphasis on the “EXTRA”) is for all our fellow garlic lovers out there! It’s an easy-to-make 10-ingredient dip with a fantastically strong garlic flavor and silky smooth texture that will not disappoint.

Avocado Ranch Dip – This is perfect for drizzling on tacos, nachos, burgers, fries, everything! It’s made lighter and healthier by using silken tofu to replace the sour cream, but you won’t miss a bit of flavor!

Vegan Buttermilk Ranch Dip – A cool and creamy ranch dip that’s perfect for veggies or chips. We love this comment from Mel who said, “Hands down THE BEST vegan ranch recipe there is. I make this for my family, and they devour it!!! “

Easy Homemade Spreads

Vegan Beer Cheese – Thick, creamy, and slightly tangy, this beer cheese is perfect for dipping pretzels or spreading on burgers. 

Vegan Whipped Feta – This vegan whipped feta dip recipe with tahini is quick, uncomplicated, incredibly flavorful, and the perfect plant based party appetizer.

Olive Tapenade – Salty, briny, and packed with umami flavor! This tapenade is the ultimate spread for bread or crackers.

Vegan Cheese Ball – This is a family-favorite, a veganized version of my Nana’s classic cheddar cheese ball! Take it from MrsJennyK who said, “I made this for a holiday party we threw. I didn’t tell anyone, even my family, that it was vegan. It was a big hit!”

Tomato Jam – A bright savory jam that pairs beautifully with crackers or crostini.

Pasta Side Dishes

Pasta side dishes are a satisfying and versatile option that go way beyond the typical pasta salad. These cold vegan side dishes bring bold flavors and creative twists, making them perfect for picnics, potlucks, or any gathering!

Avocado Tequila Lime Pasta – A unique twist on pasta salad with a creamy avocado lime dressing. This one can be served hot if you like, but we adore it served cold at a potluck! 

Vegan Pasta Salad – A classic pasta salad with fresh veggies, kalamata olives, and a tangy dressing.

Cold Noodle Salad with Peanut Lime Sauce – A flavorful Asian-inspired noodle salad that’s drenched in peanut sauce with a spritz of lime!

Pickled & Fermented Sides

Pickled and fermented sides are a fun and flavorful addition to any spread, bringing a tangy kick to balance rich and savory dishes. The best part? They’re the ultimate make-ahead option: Just prep a day or more ahead and let time work its magic!

Buffalo Ranch Pickles – Spicy, tangy, and total showstopper!

No-Cook Refrigerator Pickles – Super easy and customizable—once you make these, you’ll never buy store-bought pickles again.

Spicy Maple Bourbon Pickles – For those who love an extra kick in their pickles.

Finger Foods

Finger foods make fantastic cold side dishes because they’re easy to serve and even easier to eat—no forks required! These bite-sized options bring major flavor to any potluck, picnic, or BBQ spread.

Easy Vegan Pinwheels – Fun, flavorful, and easy to prepare and adjust for any event. Check out what Katie had to say: “Such a simple concept and low-effort meal— love these when I have zero energy to make anything! They also travel well and are delish for snacks on the go!”

Vegan Cheese Straws – A crunchy, cheesy snack perfect for dipping or just popping right in your mouth. Here’s what Donna M had to say: “I made these with a block of Violife cheddar and they came out great! Thanks for the amazing recipe.”

Air Fryer Pita Chips – Make your own pita chips in the air fryer with just 4 ingredients and 20 minutes of your time! They’re perfect for dipping into one of the many dips we listed above or just snacking on all on their own. Or, take this tip from Jeanna: “Amazing! Used some leftover pita and added oregano. I will be using these as croutons in a Greek salad.”

Easy Vegan Nachos – We’ve made these no-cook / no-heat vegan nachos for many potlucks, and they are such a hit every time!  

Tips for Serving Cold Vegetarian Side Dishes

• Make Ahead: Many of these side dishes taste even better after sitting in the fridge for a few hours or overnight, making them ideal for meal prep.
• Storage: Store leftovers in airtight containers to maintain freshness. Most will keep for 3-5 days. Check the individual posts for exact timing!
• Serving: If bringing a dish to an event, pack it in a well-sealed container and consider bringing an ice pack to keep it cool if necessary (especially if you’re making one of our tofu cheese spreads!)

Looking for more vegan sides ideas? Check out our full collection of vegan side dishes!

No matter the occasion, these cold vegan side dishes are guaranteed to be a hit. Whether you need something quick for a potluck or a dish to prep ahead, this list has you covered!

Did we miss anything on this list? Let us know in the comments, so we can make this a more complete resource for future readers!

Happy cooking!

The post Cold Vegan Side Dishes appeared first on Plant Power Couple.

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With a deep umami, savory richness, this easy tofu recipe brings that restaurant-quality taste to homemade meals.

Now, I want to clarify this is not a traditional Thai red curry recipe. 

It is inspired by the flavors of the red curry tofu at my favorite Thai restaurant, but those flavors are fused with our Tofu Freezer Trick method to create the meatiest tofu cutlet that tastes like and has the mouthfeel of curried chicken!

If you don’t already know, our Tofu Freezer Trick is a method thousands of people have used to revolutionize the texture of their tofu, and this curry version lives up to the hype. 

Anyone you serve this to will be shocked it’s tofu, and it might just change a few minds about tofu being tasteless! 

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Why You’ll Love Red Curry Tofu

• Just 5 simple pantry staples and so flavorful. No bland and boring tofu here!
• The texture is perfectly meaty thanks to our Tofu Freezer Trick. 
• A deliciously convenient plant-based protein to add to bowls and salads or just eat right outta the fridge as a high-protein snack.

Red Curry Tofu Recipe Ingredients

This easy tofu recipe only requires 5 ingredients commonly found in any vegan kitchen.

Extra firm tofu – Frozen and thawed according to our Tofu Freezer Trick

Olive oil – Use a quality olive oil for the best flavor.

Vegan chicken bouillon powder – You can use store bought or make a batch of our Easy 7-Ingredient Vegan Chicken Bouillon

Red curry paste – Be sure to check the ingredients as some curry pastes contain fish sauce or shrimp paste.

Yellow curry powder – Make sure it’s fresh so it’s at its most flavorful.

Substitutions & Alterations

For the tofu: You might be able to use non-soy tofu like chickpea tofu, but we have not tried them with the tofu freezer trick.

For the curry paste: Feel free to vary the kind of curry paste you use – green curry paste and yellow curry paste will add different flavors, so have fun experimenting

For the bouillon powder: Bouillon paste can be used instead of bouillon powder, but I would cut the amount in half

Coconut Curry Tofu Variation: This recipe makes a red curry tofu without coconut milk, but you can add 2-3 Tbsp of coconut milk with the marinade ingredients for a coconut curry tofu marinade. I recommend using unsweetened coconut milk.

Oil-Free Note: If you want to make these cutlets oil-free, you could sub water for the olive oil, but remember this will add liquid to the tofu and affect the overall texture. This could be remedied by adjusting the baking time, but keep that in mind!

How to Make Curried Tofu

This is a very abbreviated version of the complete instructions found in the recipe card at the bottom of this post. 

Step 1: Prep the tofu

1. First, freeze and defrost your tofu, leaving the package unopened.
2. When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or over paper towels to remove any excess liquid.
3. Place your tofu on a cutting board and slice it into 8 equal “cutlets”.

Step 2: Marinate the tofu

1. Mix all the ingredients for the red curry tofu marinade.
2. Pour the curry tofu marinade over your tofu cutlets, making sure each cutlet is coated.
3. Place the marinated cutlets in your fridge for at least 30 minutes or overnight. You can also re-freeze the tofu in the marinade and defrost when you’re ready to cook and eat!

Step 3: Bake the tofu

1. Preheat your oven to 350F and line a large baking sheet with tin foil. 
2. Place the cutlets on the prepared baking sheet, not touching.
3. For extra flavor, you can brush the tofu cutlets with more marinade before baking and after flipping.
4. Bake at 350F for 60-75 minutes, flipping them halfway through.

Tips & Tricks for the Best Red Curry Tofu Cutlets

• Follow our Freezer Tofu Method to achieve the meatiest texture to your tofu. 
• Let the tofu marinate for at least 30 minutes in the fridge so the flavors really develop. Overnight is ideal.
• Reserve some of the marinade so you can brush the tofu again before baking it.
• If your marinade is too thick to brush onto the cutlets, add 1 Tbsp water and mix it around. Be careful not to add too much water though or it will affect the texture.
• Use a tofu press or heavy cutting board and some paper towels to remove excess water from the tofu before marinating.
• If you love this tofu cooking method, always keep a block of tofu in the freezer so it’s halfway ready when you need it!

How to Serve Curried Tofu

Serve this vegan curry tofu over basmati, white, or brown rice. It’s also a great addition to any Thai dish like vegan Pad Thai, Khao Pad, or some simple spring rolls.

We’ve enjoyed them as a side with roasted seasoned potatoes and mashed potatoes, on top of a big salad with tahini sauce, or stuffed into a variety of sandwiches.

Curry tofu is also great alongside any vegetable curry dish or traditional Indian dishes like curried potatoes and chickpeas (chana aloo) or potatoes and cauliflower (aloo gobhi).

How to Store Vegan Curry Tofu

You can store these cutlets in an air-tight container in the fridge for up to 7 days. 

You can also freeze them – before or after cooking – for up to 8 weeks! Just be sure cooked cutlets are completely cool before storing.

How to Reheat

Reheat cutlets in the microwave on high for 1 minute or until heated through. 

I usually find the microwave does just fine, but if the tofu could use some extra crispiness, feel free to reheat in the air fryer or oven.

But honestly, they’re also really good cold straight from the fridge!

FAQs

How do you thaw frozen tofu?

To thaw frozen tofu, leave the frozen tofu in the package and place in the fridge. A slow defrost is best and will allow for the greatest texture transformation. If you have the time, I would transfer the tofu to the fridge to fully defrost over 24-48 hours. 

If you want it to defrost in 1 day, you can transfer it to a dish and set it on your counter. This way, the tofu should defrost in 12-24 hours. Once defrosted, move the tofu immediately to your fridge until you’re ready to cook with it.

How do you defrost frozen tofu quickly?

If you forgot to take the tofu from the freezer and you don’t have 12-24 hours (been there), put the unopened container in a large container of tepid water. Done this way, the tofu should defrost in about 5-7 hours. 

More Tofu Cutlet Recipes

• Breaded Vegan Chicken Cutlets
• Vegan Honey Garlic Tofu Cutlets
• Lemon Pepper Tofu Cutlets
• Sweet Chile Tofu Cutlets

We’d love to hear what you think of this Red Curry Tofu recipe or if you’ve tried any of our other Tofu Freezer Trick recipes. 

Leave a comment and star rating in the section below so can cheer on your kitchen successes! This also helps other people find our recipes; we appreciate your support!

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Red Curry Tofu

If you love the flavors of red curry but are looking for more of a stand-alone tofu cutlet that you can add to bowls and salads or just eat right from the fridge as a high-protein snack, this red curry tofu recipe is going to be a game changer for you.

Course Entrees, Main Course

Cuisine Baked, tofu

Keyword baked tofu, easy tofu recipes, red curry, tofu recipes

Prep Time 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Resting Time 1 day day

Servings 8 cutlets

Calories 119kcal

Author Brittany Roche

Ingredients

• 16 oz block extra firm tofu

For the red curry tofu marinade:

• 1/3 cup olive oil
• 2 Tbsp vegan chicken bouillon powder
• 2 Tbsp red curry paste
• 1 tsp yellow curry powder

Instructions

Step 1: Prep the tofu

• First, freeze and defrost your tofu. Place the whole container (do not open it) in the freezer overnight. In the morning, remove it from the freezer and set it in a shallow dish on your counter to thaw. This will take several hours.
• When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or on paper towels to remove any excess liquid.
• Place your tofu on a cutting board and slice it into 8 equal “cutlets”. I do this by slicing it in half, then slicing those halves in half, then cutting each of those slices in half.

Step 2: Marinate the tofu.

• Mix all the ingredients for the marinade.
• Pour the marinade over your tofu cutlets, making sure they are all nice and coated.
• Place them in your fridge for at least 30 minutes or overnight.

Step 3: Bake the tofu

• When you’re ready to bake your cutlets, preheat your oven to 350F and line a large baking sheet with tin foil.
• Place the cutlets on this baking sheet, about an inch or so apart.
• For extra flavor, you can brush the tofu cutlets with more marinade before baking. If the marinade has become too thick, feel free to add a drop or two of water to loosen it up.
• Bake at 350F for 60-75 minutes, flipping them halfway through.

Step 4: Serve and store

• Serve this red curry tofu over rice or potatoes, on a salad, or alongside any vegetable curry.
• You can store them in an air-tight container in the fridge or freeze them for up to 8 weeks!

Notes

• Follow our Tofu Freezer Trick method to achieve the meatiest texture to your tofu. 
• Let the tofu marinate for at least 30 minutes in the fridge so the flavors really develop. Overnight is ideal.
• Reserve some of the marinade so you can brush the tofu again before baking it.
• If your marinade is too thick to brush onto the cutlets, add 1 Tbsp water and mix it around. Be careful not to add too much water though or it will affect the texture.
• Use a tofu press or heavy cutting board and some paper towels to remove excess water from the tofu before marinating.
• If you love this tofu cooking method, always keep a block of tofu in the freezer so it’s halfway ready when you need it!

Nutrition

Calories: 119kcal | Carbohydrates: 2g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 361mg | Potassium: 97mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 593IU | Vitamin C: 0.3mg | Calcium: 25mg | Iron: 1mg

The post Red Curry Tofu appeared first on Plant Power Couple.

This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). Click here to read our full policy about affiliate links. Thank you for shopping our affiliate links, as it helps us keep the free vegan recipes coming your way!

Valentine’s Day is the perfect excuse to indulge in a homemade plant-based feast with your loved ones or to treat yourself!

At Plant Power Couple, every recipe we share has been meticulously tested in our own kitchen, so you know you’re getting tasted and approved by real life humans! 

These aren’t just random recipes we pulled from the internet. They’re some of our actual favorite date-night-in dishes. The ones we’ve personally enjoyed over our 10+ years as a vegan couple.

Whether you’re planning a cozy breakfast, an elegant dinner, a romantic lunch, or a decadent dessert, our curated list of 60+ vegan Valentine’s Day recipes has you covered!

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Vegan Breakfasts for Valentine’s Day

Starting Valentine’s Day with a homemade breakfast is one of the most thoughtful ways to show love. 

Whether you’re surprising your partner with vegan breakfast in bed or cooking together in the kitchen, these recipes set the tone for a cozy, love-filled day. 

We love making an indulgent breakfast spread on special occasions—it’s a little act of love that feels extra meaningful.

Savory Vegan Breakfast Options

Vegan Quiche (No Tofu!): This rich and savory quiche is a perfect way to start your Valentine’s Day. With a flaky crust and creamy filling, it’s an elegant yet easy dish that we love to serve with fresh fruit and mimosas for a fancy brunch feel.

Vegan Omelette: A light yet satisfying omelette that’s completely plant-based but still fluffy and packed with flavor. We’ve spent many mornings perfecting this on. And it always reminds us that a simple meal made with love is the best way to start the day.

Vegan Sausage Gravy: If your love language is comfort food, this creamy, peppery sausage gravy is the ultimate way to say “I love you.” Serve it over biscuits for a hearty and nostalgic breakfast that feels like a warm hug on a plate.

Vegan Fried Egg: Who says a classic fried egg can’t be vegan? This version brings all the nostalgia of a diner-style breakfast while being completely plant-based. We love making these when we’re craving something nostalgic to pair with toast and coffee.

Sweet Vegan Breakfast Options

Vegan French Toast: There’s something undeniably romantic about sharing a plate of golden, sugar-dusted French toast. This recipe has been a go-to for our special breakfast moments. And it’s even better when drizzled with maple syrup and topped with fresh berries.

Vegan Lemon Pancakes: Light, fluffy, and bursting with citrusy brightness! These vegan lemon ricotta pancakes bring a refreshing twist to a cozy Valentine’s breakfast. We love making these when we want something sweet but not too heavy—perfect for a long, leisurely morning together.

Vegan Waffles: Crisp on the outside, fluffy on the inside, and totally customizable with all your favorite toppings. There’s something about waffles that just screams special occasion. And we love making these together, one waffle at a time, on slow weekend mornings.

Coconut Bacon Pancakes: A sweet and savory masterpiece, these pancakes balance the smoky crunch of coconut bacon with soft, buttery pancakes. It’s the perfect dish to surprise your partner with—a little unexpected, a lot delicious, and guaranteed to impress.

Cinnamon Roll Pancakes: If cinnamon rolls and pancakes had a love child—this is it. Drizzled with dairy free cream cheese frosting and bursting with cinnamon-sugar flavor, these pancakes are pure romance on a plate.

Vegan Cherry Turnovers: Flaky, golden pastry filled with sweet-tart cherry filling—these turnovers are basically edible love notes. We adore making these when we want a handheld breakfast treat that feels fancy but is secretly easy to whip up.

Romantic Vegan Lunch Ideas

Valentine’s Day lunch is an underrated way to celebrate. 

Whether you’re sneaking in a romantic picnic in the park, surprising your partner with lunch outside their workplace, or setting up a cozy candlelit meal at home, a thoughtfully prepared lunch can turn an ordinary afternoon into something special. 

We love taking a break in the middle of the day to slow down and connect over a meal.

Vegan Soups and Salads

Vegan Olive Garden Salad: A fresh and zesty salad tossed in a creamy Italian-style dressing. Just like the one from Olive Garden—but better and vegan! We love serving this on its own as a light, refreshing romantic lunch. Or try pairing it with a comforting vegan minestrone or a gourmet sandwich.

Vegan Tomato Soup: Warm, velvety, and bursting with rich tomato flavor, this soup is pure comfort in a bowl. There’s nothing cozier than sharing a bowl of this on a chilly February afternoon. Especially when it’s paired with a vegan grilled cheese sandwich for the ultimate nostalgic lunch date!

Vegan Caesar Salad: Crisp romaine, crunchy air fryer croutons, and a creamy, garlicky dressing make this plant-based take on the classic Caesar salad absolutely irresistible. It’s perfect as a light lunch date served with our lemon pepper tofu cutlets for added protein!

Romantic Vegan Sandwiches

Cashew Cheese & Strawberry Sandwich: The perfect balance of sweet and savory, this sandwich features creamy cashew cheese, juicy strawberries, and a touch of fresh herbs. It’s an unexpected flavor combination that always surprises us with its deliciousness.

Vegan Goat Cheese, Blueberry & Basil Sandwich: I always say this sandwich is guaranteed to impress the pants off any lunch date. And after one taste, I think you’ll agree! It feels like a love letter to gourmet flavors, with tangy vegan goat cheese, juicy blueberries, and fresh basil all nestled between slices of a fresh ciabatta roll. It’s an elegant yet easy meal that’s perfect for a fancy-feeling lunch at home.

Vegan Feta Grilled Cheese: This crispy, melty vegan grilled cheese takes things to the next level with tangy vegan feta for a touch of Mediterranean flair. Serve it alongside a bowl of tomato soup or a fresh salad for a simple but deeply satisfying Valentine’s Day lunch.

Vegan Appetizers for Valentine’s Day

Appetizers are an easy way to make Valentine’s Day feel extra special. Whether you’re recreating a restaurant-style experience at home, sharing bites while cooking together, or skipping the big meal and setting up a spread of snacks for a cozy night in. 

We love putting out a few appetizers with a bottle of wine and playing our favorite board games like Monopoly or 500 Rummy—or going full nostalgia mode with a round of Mario Party 2 on the N64. 

However you celebrate, these appetizers will set the mood for a fun and delicious night together.

Vegan Crab Cakes: Crispy on the outside, tender on the inside, and bursting with coastal flavors. These vegan crab cakes feel like something you’d order at a fancy restaurant. Pair them with a tangy dipping sauce and a glass of white wine for a truly romantic appetizer.

Vegan Cottage Pie Cupcakes: These adorable mini shepherd’s pies are savory, hearty, and packed with comforting flavors. If you and your partner love cozy comfort food, this unexpected appetizer will steal the show.

Vegan Dips for Date Night

Olive Tapenade: This briny, garlicky olive spread is packed with bold Mediterranean flavors and perfect for serving with crackers or toasted bread. It’s an effortless yet elegant way to start a meal. Or to snack on while your partner keeps you company in the kitchen!

Vegan White Cheddar and Whiskey Fondue: Nothing says romance like dipping warm bread, roasted potatoes, or fresh veggies into a bubbling pot of vegan cheese fondue. Whether you make it the main event or just a starter, this interactive dish is perfect for a playful and intimate evening.

Vegan Spinach Artichoke Dip: Creamy, cheesy, and packed with flavor, this warm and bubbly dip is the ultimate indulgence. Serve it with tortilla chips, bread, or even veggies. And get ready to dig into one of the best parts of any Valentine’s Day meal. This is T’s favorite!

Vegan Cheese Plate Options

Vegan Goat Cheese: This creamy, tangy vegan goat cheese is a must-have for any appetizer spread. Serve it with crackers, fruit, and nuts for a charcuterie board-style experience that’s perfect for nibbling on while you and your partner catch up on your day.

Vegan Whipped Feta Dip: A rich, savory dip with a Mediterranean twist. This tahini-feta combo is creamy, tangy, and totally delicious. It’s perfect for dunking fresh veggies or pita chips while you and your love unwind before dinner.

Vegan Feta Cheese: Crumbly, tangy, and oh-so-satisfying, this homemade vegan feta is amazing on everything from salads to crackers. If you love Mediterranean flavors, this is the perfect addition to your Valentine’s Day spread.

Vegan Cheese Ball: A classic party appetizer with a plant-based twist! This creamy, nutty cheeseball is rolled in crunchy nuts and herbs, making it a stunning centerpiece for any appetizer board. Plus, it’s fun to snack on while sipping wine and planning the rest of the night.

Valentine’s Day Drinks

A special drink can take any meal—or cozy night in—to the next level.

 Whether you’re starting your morning with a warm latte, sipping a cocktail alongside dinner, or enjoying a mocktail while curled up with a blanket, the right beverage can make your Valentine’s Day feel extra festive. You can pair a fun drink with any of the recipes in this collection, adding a little extra magic to the moment. 

From cozy and comforting to bold and bubbly, these drinks are the perfect way to toast to love, laughter, and delicious food.

Vegan Bloody Mary: If you love a savory cocktail, this bold and spicy Bloody Mary is the perfect way to kick off a special brunch. Garnish it with olives, pickles, or even a mini skewer of vegan cheese for a drink that feels like an experience.

Margarita for Two: This classic margarita is simple, refreshing, and perfectly portioned for a romantic evening. Whether you’re pairing it with a home-cooked Mexican-inspired meal or just sipping while playing a round of 500 Rummy and enjoying some chips and salsa, it’s a bright and festive way to celebrate.

Cozy Hot Drinks

Vegan Snickerdoodle Latte: This cozy, cinnamon-sugar-infused latte tastes like a warm hug in a mug. It’s the perfect way to start a slow, romantic morning togethe. Or to enjoy as a sweet treat while snuggled up on the couch.

Vegan Butterbeer: Sweet, cozy, and totally magical. This homemade vegan Butterbeer is perfect for the Harry Potter Dumbledork in your life! Serve it warm for a cozy movie night or chilled with a dash of cinnamon for a fun, unexpected treat.

Mulled Cider: This spiced, slow-simmered apple cider fills the house with the most amazing aroma. Making it perfect for setting a warm and inviting vibe. Whether you’re sipping it by candlelight or pouring it into a thermos for a moonlit walk, it’s pure cozy romance in a cup.

Vegan Valentines Dinner Recipes

There’s something extra special about making a restaurant-quality meal at home for Valentine’s Day. 

It’s more intimate than dining out, allows you to tailor the meal to your exact preferences, and gives you the chance to cook together. Turning dinner into a fun and romantic experience. 

Plus, veganizing your partner’s favorite restaurant dish is a thoughtful way to show you’re listening and that you care. 

Whether you’re recreating a nostalgic favorite, indulging in something rich and decadent, or keeping it light and fresh. These recipes will help you create the perfect Valentine’s dinner at home.

Our Favorite Vegan Valentine’s Day Meals

Easy Vegan Risotto: Creamy, dreamy, and endlessly customizable. This risotto tastes like a labor of love but is easily made in your rice cooker. We love making this recipe together while sipping a glass of wine. It makes for the perfect cozy Valentine’s night in!

Vegan Zucchini Lasagna: Layers of zucchini, creamy tofu ricotta, vegan beef, and rich tomato sauce make this dish a wholesome choice that still feels like you’re treating yourself. It’s perfect if you’re looking for something comforting but still packed with veggies.

Vegan Meatballs: These tender, flavorful vegan meatballs bring all the cozy Italian restaurant vibes to your table. Serve them with spaghetti or on their own, topped with melty vegan cheese with a side of crusty vegan garlic bread for dipping!

Avocado Pesto Barley Risotto: This fresh, creamy, and slightly nutty twist on risotto is as beautiful as it is delicious. The avocado gives it a luxurious texture, making it the perfect dish for an indulgent but still healthy meal.

Pesto Tofu: Crispy, herbaceous, and packed with bold flavor, this pesto tofu is a fantastic protein-packed centerpiece for your meal. Serve it over pasta, gnocchi, or with rice and roasted veggies for a dinner that feels fancy but is secretly so easy.

Vegan Chicken Stew: If you’re in the mood for something hearty and warming, this stew is like a big bowl of comfort. It’s the perfect meal to enjoy while wrapped in blankets, watching your favorite nostalgic movie together. Add some puff pastry triangles to take the fanciness up a notch with very little effort required!

Vegan Valentine’s Day Pasta Dishes

Vegan Linguine with Clam Sauce: If seafood pasta was your go-to for special occasions before going vegan, this recipe will bring all the nostalgia without sacrificing flavor. It’s a delicious way to show your partner that you can still enjoy those familiar favorites—just plant-based and better!

Vegan Baked Feta Pasta: This viral favorite is creamy, tangy, and packed with roasted tomato goodness. It’s an easy but impressive dish. Perfect if you want to spend less time cooking and more time enjoying the night.

Spaghetti Aglio e Olio with Broccoli Rabe: Simple yet incredibly flavorful. This classic garlic and olive oil pasta is a timeless romantic meal. The slight bitterness of broccoli rabe balances the dish beautifully, making every bite compelling.

Homemade Vegan Ravioli: Making homemade ravioli together is one of our favorite ways to slow down bond over food. Fill them with your favorite flavors, and enjoy the satisfaction of creating something totally from scratch!

Vegan White Mushroom Lasagna Rolls: These creamy, dreamy lasagna rolls are packed with garlicky mushrooms and a luscious silken tofu white sauce. They’re elegant enough for a special occasion but easy enough to make for a laid-back celebration.

Quick and Easy Pasta Options

Vegan Spinach Pasta: This garlicky, lemon-kissed spinach pasta is both vibrant and comforting. It’s a great choice if you’re looking for a meal that feels indulgent but still light enough to leave room for dessert.

Vegan Stuffed Shells: These classic, cheese-filled pasta shells are pure comfort food. They feel like a warm hug on a plate. Whether you’re serving with candlelight or curled up on the couch, they make for a delicious meal filled with love.

Vegan Vodka Sauce: Silky, rich, and slightly spicy. This dairy-free vodka sauce tastes like it came straight from a high-end Italian restaurant. Serve it over your favorite pasta and pair it with a glass of wine for the ultimate cozy date night.

Creamy Vegan Broccoli Pasta: This comforting pasta dish is easy to make. It’s our go-to recommendation when cooking for a non-vegan date. Serve it with our soy curl chicken pieces and watch them change their minds about vegan food!

Creamy Vegan Roasted Garlic Sauce: This rich and deeply flavorful sauce can be poured over pasta, pizza, or veggies to instantly elevate your meal. If garlic is the way to your heart, this one’s a must-make for your Valentine’s dinner!

Vegan Valentine’s Day Treats

Desserts and Valentine’s Day go hand in hand. Whether you’re ending a romantic dinner on a sweet note or skipping straight to the good stuff. 

There’s something so special about sharing a decadent homemade treat with the person you love. And making it together can be just as fun as eating it! 

From rich chocolate classics to fruity delights, these recipes will make your Valentine’s celebration extra indulgent and memorable.

PB&J Cups: These peanut butter and jelly cups are a playful twist on a childhood favorite. The combination of creamy peanut butter and fruity jam wrapped in chocolate is pure love in every bite. A great option for Valentine’s treats to make your kids!

Vegan Peanut Butter Cookies: These soft, chewy peanut butter cookies are a cozy and comforting treat. Bake a batch together and enjoy them warm with a glass of almond milk or spiked hot cocoa.

Vegan Whipped Cream: Light, fluffy, and just the right amount of sweet. This homemade vegan whipped cream is the perfect topping for any dessert. It’s also delicious as a strawberry dip or straight from the spoon—no judgment here!

Vegan Cannoli Cones: These crispy, creamy cannoli cones give all the flavor of the classic Italian dessert but in a fun, easy-to-make form. They’re the perfect hands-on treat for a playful Valentine’s night.

Vegan Affogato: A scoop of vanilla ice cream drowned in hot espresso—simple, elegant, and utterly divine. This Italian-inspired treat is perfect for coffee lovers looking for a sophisticated yet easy dessert.

Vegan Pies and Cheesecakes

Vegan Cherry Pie: Nothing says “made with love” quite like a homemade pie. This classic cherry pie is sweet, tart, and perfect for sharing. Especially when topped with a scoop of vegan ice cream.

Vegan Peanut Butter Pie: This dreamy, no-bake peanut butter pie is a must for peanut butter lovers. Creamy, rich, and topped with a chocolate drizzle, it’s the ultimate indulgence for a special night.

Vegan Cheesecake: This luscious, creamy cheesecake has the perfect balance of tang and sweetness. Whether topped with berries, chocolate, or caramel, it’s guaranteed to impress.

Vegan Champagne Cheesecake: This ultra-luxurious cheesecake has a subtle champagne flavor, making it the perfect way to celebrate love. Pop a bottle and enjoy a slice (or two)!

Chocolate Recipes for Vegan Valentine’s Day

Homemade Crunch Bars: These crispy, chocolatey treats bring all the nostalgia of store-bought favorites but with simple, clean ingredients. They’re easy to make and even easier to enjoy together. If your partner is a Crunch Bar fan, you have to try these!

Vegan Peppermint Patties: Cool, creamy, and coated in rich chocolate. These homemade peppermint patties spiked with vegan Baileys are a refreshing way to end a romantic meal. They’re also a fun treat to make ahead and enjoy throughout the week!

Vegan Chocolate Bars: If your Valentine’s tradition includes gifting chocolates, why not make your own? These silky-smooth bars are customizable with your favorite add-ins, making them extra special.

Vegan Peanut Butter Cups: A homemade version of a classic treat. These peanut butter cups are rich, nutty, and completely irresistible. They’re perfect for sharing—or keeping all to yourself.

Vegan Brownie Batter Dip: This rich, fudgy dip is like eating brownie batter by the spoonful. But totally safe and vegan! Serve it with fruit, pretzels, or just a couple of spoons for the ultimate indulgence.

Vegan White Chocolate Fudge: This creamy, melt-in-your-mouth white chocolate fudge is a unique and elegant way to end your Valentine’s dinner. A little goes a long way, making it perfect for gifting, too!

Vegan Chocolate Chip Cookies: Soft, chewy, and loaded with gooey chocolate, these cookies are a classic for a reason. Bake a batch together and see who can resist eating them straight from the oven!

No matter how you celebrate, we hope these vegan Valentine’s recipes will help make your evening unforgettable. Cheers to love and delicious vegan food!

Which of these recipes are you most excited to try? Let us know in the comments!

The post 60 Vegan Valentine’s Day Recipes appeared first on Plant Power Couple.

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When people hear we’re making vegan wings, they often roll their eyes and assume we mean flavorless baked cauliflower. 

And not that there’s anything wrong with cauliflower per se (we love a good cauliflower soup!), but when I want wings, I’m going for that meaty texture you can really sink your teeth into. 

What these doubters don’t realize is we have a few time-tested tricks up our sleeves to turn tofu into the type of meaty magic that will stop those doubts right in their tracks. And in this post, we are going to teach you how to do it too!

We took these vegan Lemon Pepper Wings (and many other flavors of tofu wings) to a Super Bowl party last year, and all the non-vegan guests couldn’t stop eating them. 

One person even said, “Wow, when you said tofu I wasn’t expecting it to taste so much like chicken.” We don’t mess around here at PPC!

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Why You’ll Love Our Lemon Pepper Tofu Air Fryer Wings

• They’re not cauliflower. Not that there’s anything wrong with cauliflower, but when I want wings, I’m going for that meaty texture you just can’t get from cauliflower.
• Amazing texture and flavor. We used our beloved “Tofu Freezer Trick” in this recipe to create the meatiest, tenderest, most flavorful tofu wings of all time. You’ve never eaten tofu like this before.
• They’re air fryer tofu wings. No hot oil to worry about spitting oil everywhere and clean-up is easy. And they still taste legit thanks to an oil-based marinade that adds just the right amount of fat.
• They’re a hit with both vegans and non-vegans alike! Make these vegan Lemon Pepper Chicken Wings for your next football party or tailgate, and watch all your family and friends rave about how delicious they are. 

What Are Lemon Pepper Wet Wings?

Lemon Pepper Wings started as a variation of the popular Buffalo wings. It is said that they were invented in Atlanta, GA in the early 2000s where the local residents would sprinkle lemon pepper seasoning on their wings to cut the spicy heat of the Buffalo sauce a little.

The addition of the seasoning became so popular it found its way to being its own wing flavor, and the Lemon Pepper Wet Wing was born. Since its Atlantan inception, the flavor has grown in popularity across the south.

Lemon Pepper Wings went globally viral and became tremendously popular when a character in the TV show Atlanta received an order of Lemon Pepper Wings from real-life restaurant J.R. Crickets, a local Atlanta establishment known for its wings .

Lemon Pepper Tofu Wing Ingredients

Here’s what you’ll need to make the best vegan lemon pepper wet wings in town!

For the Wings and Marinade:

Extra firm tofu – Frozen and thawed.  Make sure you get the kind that comes in water, not vacuum sealed. This is important for the texture when using the Tofu Freezer Trick.

Olive oil – I like to use an oil marinade rather than a water-based one because it doesn’t add more water to the tofu (which can negatively affect the texture when cooked). It also helps by adding fat and creating that “fried” effect without actually frying them.

Vegan chicken bouillon powder – We use our easy homemade bouillon powder which adds that perfect touch of chickeny flavor!

For the Breading:

Vegan seasoned bread crumbs –  Be sure to check the ingredients, as some contain milk / eggs. We used our homemade vegan Italian bread crumbs but also love Edward & Sons brand! You want to use very fine breadcrumbs, so avoid panko if you can. If your bread crumbs are a little chunkier, pulse them in the food processor a few times before using them!

Tapioca starch or cornstarch – I find tapioca starch adheres better than cornstarch, but the latter will work in a pinch.

Unsweetened plain non-dairy milk – It is crucial you use an unsweetened and neutral-tasting plant-based milk here so the wings don’t taste weird. We love the unsweetened line of plant milks from Elmhurst.

Apple cider vinegar – We’ll use this to make a vegan buttermilk in the breading.

For the vegan lemon pepper sauce:

Vegan butter – Use your favorite brand of plant-based butter. We love the Plant Butter sticks from Country Crock!

Lemon – You’ll use both the juice and zest.

Spice Cabinet: lemon pepper seasoning, garlic powder, sea salt

How to Make Crispy Lemon Tofu Wings

Follow these time-tested, step by step instructions to get the best results from your tofu wings. And make sure you start 1-3 days ahead!

Step 1: Prep The Tofu 1-3 Days Ahead (at least!)

Place the whole container (do not open it) in the freezer overnight. In the morning, remove it from the freezer and set it in a shallow dish on your counter to thaw. This will take several hours. 

If you need to thaw the tofu quicker than that, check out this video for our best tips.

When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or on paper towels to remove any excess liquid.

Step 2: Marinate the Tofu

Place your tofu on a cutting board and use your hands to gently rip wing-shaped pieces. (Alternatively, you can also slice the tofu into sticks, triangles, or flat rectangles for other shape options.) Just be careful not to make any of the pieces too thick or they won’t cook right.

Mix all the ingredients for the marinade and pour this over your tofu wings, making sure they are all nice and coated. 

Place the marinated tofu in your fridge for at least an hour or overnight.

Step 3: Set up the Breading Station

Remove the tofu from the marinade and place it on a plate or cutting board. 

To the container where the tofu was marinating, add the unsweetened milk and apple cider vinegar. Swish the mixture gently to combine. 

Then, get out two more shallow bowls or pie plates. To one, add the starch. To the other, add the seasoned breadcrumbs. 

Step 4: Bread the Tofu Wings

Dip each tofu wing in the starch, then in the marinade/plant milk mix, then in the bread crumb mixture.

Be sure to coat the tofu completely during each phase. Repeat for each wing.

Step 5: Air Fry the Vegan Wings 

Add tofu wings to the air fryer basket. Be careful not to overcrowd them so that they’re on top of each other. Feel free to do this in 2 batches.

Air fry for 10 minutes at 350F. Stop to shake gently, just enough to loosen the pieces from the bottom of the basket, and air fry another 10 minutes. Then, stop to shake gently again and air fry for a final 10 minutes or until browned.

Step 6: Make Lemon Pepper Wing Sauce 

While the tofu is air frying, add the sauce ingredients to a saucepan and stir until the vegan butter is melted.

Then, let this come to a low simmer and as soon as the sides start to bubble, remove from heat.

Step 7: Bring it Together

Add the cooked tofu wings to a large mixing bowl and drizzle on half the lemon pepper wing sauce. 

Toss to coat all the wings evenly. 

Then, drizzle the remaining wing sauce over the tofu and continue tossing to coat.

Tips & Tricks for the Best Air Fryer Tofu Wings

• Make sure you don’t skip the freezing the tofu part. This is crucial, and without it you will have a far squishier texture. 
• When freezing the tofu, make sure you buy tofu packed in water and freeze it in the unopened package.
• Do not use silken tofu or soft tofu. Extra firm tofu works the best for the meatiest results.
• Use a plain, unsweetened plant based milk to avoid any overwhelming flavor. Avoid anything that says “vanilla.”
• To get really firm and crispy wings, bread and air fry them the night before the big game. Then, let them sit in the fridge overnight and reheat in the air fryer before saucing and serving! 

How to Serve Lemon Pepper Tofu Wings

Serve these lemon pepper wings with carrot and celery sticks and Vegan Buttermilk Ranch Dressing for dipping those delicious lemon pepper tofu bites.

These crispy lemon tofu pieces also make an amazing dinner option paired with some white rice and sauteed veg. We love to throw leftovers into containers for meal prep with some veggies and dip on the side!

How to Store Leftover Vegetarian Wings

Allow the wings to cool completely before storing. Place leftover wings in an airtight container and eat within 4-5 days.

How to Reheat Leftover Lemon Pepper Tofu Wings

Reheat in the air fryer at 350° for about 5-7 minutes until heated through and nice and crisp.

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More Great Game Day Recipes

• Buffalo Vegan Chicken Wings
• Vegan Artichoke Spinach Dip
• 11-Layer Vegan Taco Dip
• The Best Loaded Vegan Nachos
• Check out all our favorite vegan football food in our Vegan Recipes for the Super Bowl round-up!

We can’t wait to hear what you and your guests thought about these crispy air fryer tofu wings! Did you get some surprise reactions?!

Leave a comment and star rating below to let us know. This also helps more people find our vegan recipes which we appreciate so much!

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Vegan Lemon Pepper Chicken Wings

These Lemon Pepper Tofu Wings will change the way you think about tofu. Packed with chickeny flavor and coated in a piquant lemon pepper sauce, these air fried tofu wings have the meatiest texture thanks to our internet-famous Tofu Freezer Trick. If you want vegetarian lemon pepper wings that actually taste like boneless chicken wings and not some crunchy vegetable substitute, this is your recipe.

Course Appetizer, Main Course, Snack, Vegan Side Dishes

Cuisine Air Fryer, American, Vegan

Keyword air fryer recipes, air fryer tofu wings, tofu recipes, tofu wings, vegan wings

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Tofu Prep Time 1 day day

Total Time 1 day day 1 hour hour

Servings 6 servings

Calories 464kcal

Author Brittany Roche

Equipment

• 1 Air Fryer

Ingredients

For the wings/marinade:

• 16-oz package extra firm tofu
• 1/3 cup olive oil
• 2 Tbsp vegan chicken bouillon powder

For the breading:

• 3/4 cup vegan seasoned bread crumbs
• 1/3 cup tapioca starch or cornstarch
• 1/4 cup unsweetened plain non-dairy milk
• 1 tsp apple cider vinegar

For the vegan lemon pepper wing sauce:

• 1 cup vegan butter
• 1 lemon zested
• 1 lemon juiced
• 2 tsp lemon pepper seasoning
• ½ tsp garlic powder
• 1 tsp sea salt

Instructions

• First, prep the tofu: Freeze and defrost your tofu. Place the whole container (do not open it) in the freezer overnight (at least). In the morning, remove it from the freezer and set it in a shallow dish on your counter to thaw. This will take several hours. When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or on paper towels to remove any excess liquid.
• Marinate the tofu: Place your tofu on a cutting board and use your hands to gently rip wing-shaped pieces off of it. Alternatively, you can also slice the tofu into sticks, triangles, or flat rectangles for other shape options. Mix all the ingredients for the marinade and pour this over your tofu wings, making sure they are all nice and coated. Place them in your fridge for at least an hour or overnight.
• Set up the breading station: Preheat the air fryer to 350F and spray the basket gently with oil. Remove the tofu from the marinade and place it on a plate or cutting board or the lid of the container. To the container where the tofu was marinating, add the unsweetened plant milk and apple cider vinegar. Swish the mixture gently to combine. Get out two shallow bowls or pie plates. To one, add the starch. To the other, add the breadcrumbs.
• Bread the tofu wings: Dip each tofu wing in the starch, then in the marinade/plant milk mix, then in the bread crumb mixture. Be sure to coat the tofu completely during each phase. Repeat for each wing.
• Air fry the vegan wings: Add tofu wings to the air fryer basket, enough to fill the bottom but not so many that they’re on top of each other. Feel free to do it in 2 batches. Air fry for 10 minutes at 350F. Stop to shake gently, just enough to loosen the pieces from the bottom of the basket, and air fry another 10 minutes. Then, stop to shake gently again and air fry for a final 10 minutes or until lightly browned.
• Make lemon pepper wing sauce: While the tofu is air frying, add the sauce ingredients to a small saucepan and stir until the vegan butter is melted. Then, let this come to a low simmer and as soon as the sides start to bubble, remove from heat.
• Bring it together: Add the cooked tofu wings to a large mixing bowl and drizzle on half the lemon pepper wing sauce. Toss to coat all the wings evenly. Then, drizzle the remaining wing sauce over the tofu and continue tossing to coat.
• To serve: Serve these air fried tofu wings on a platter with vegan ranch dressing, celery sticks, and carrots.

Notes

• Make sure you don’t skip the freezing the tofu part. This is crucial, and without it you will have a far squishier texture. 
• When freezing the tofu, make sure you buy tofu packed in water and freeze it in the unopened package.
• Do not use silken tofu or soft tofu. Extra firm tofu works the best for the meatiest results.
• Use a plain, unsweetened plant based milk to avoid any overwhelming flavor. Avoid anything that says “vanilla.”
• To get really firm and crispy wings, bread and air fry them the night before the big game. Then, let them sit in the fridge overnight and reheat in the air fryer before saucing and serving!

Nutrition

Calories: 464kcal | Carbohydrates: 22g | Protein: 9g | Fat: 39g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 19g | Sodium: 917mg | Potassium: 238mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1489IU | Vitamin C: 20mg | Calcium: 76mg | Iron: 2mg

The post Vegan Lemon Pepper Wings appeared first on Plant Power Couple.

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This Vegan Sweet Chili Doritos Macaroni and Cheese is going to change the way you think about vegan mac and cheeses. 

It’s creamy (and stays creamy!), comforting, and completely delicious. The combination of mac and cheese and Doritos is a classic food combo that was born to happen.

We took a pan of this to my cousin’s baby shower last year, and ALL the guests, from age 5 to 85, raved about it! These are people who’ve never eaten vegan mac in their lives, so I considered it a major win. 

The pan was gone in seconds which was, first of all, relieving because you know the nerves you get when you bring a vegan dish to any family party.

But it was also a very clear sign that I needed to share this recipe with the world because every vegan needs this one in their back pocket for that family party confidence!

Our tofu cheese sauce makes this the creamiest mac and cheese, and not one cashew is needed. Serve this delicious dish on its own, pair it with some soup or salad, or serve it as a side dish with one of our suggestions below. Perfect for parties, potlucks, or quiet evenings at home.

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Why You’ll Love This Vegan Dorito Mac and Cheese Recipe

• Delicious – Even the nonvegans rave about the flavor. From my cousin’s 5-year-old to my 80-something-year-old grandparents, no one can resist. 
• Comforting – This recipe combines two great classic comfort foods that are both exciting and nostalgic.
• Creamy – Thanks to our signature tofu cheese sauce method, you get the dreamiest, creamiest results without a single cashew!

Ingredients for Doritos Baked Mac and Cheese

Pasta/Macaroni – We like elbow macaroni or small shells. Most commercial pasta brands in the US are vegan-freindly, but feel free to check out our Vegan Pasta List for more info!

Vegan cheddar shreds – We like Vevan or Daiya shreds for this recipe. I try to avoid a higher heat cheese like Violife because I find it’s tough to get that melt on top with a home oven.

Spicy Sweet Chili Doritos – Crushed. See the section below for more on vegan Doritos varieties throughout the world.

Firm tofu – Be sure to use firm and not extra firm tofu or soft.

Non-dairy milk – Plain and unsweetened, that’s important! We like Elmhurst’s unsweetened cashew milk.

Refined coconut oil – This is important: Make sure the coconut oil you use is “refined” coconut oil, so it doesn’t taste like coconut. If it says “unrefined” or “virgin” on the bottle, do not use it.

White miso – We love using Miso Master brand miso in our recipes.

Yellow mustard – This adds another level of tangy cheddar flavor.

Apple cider vinegar – You can sub white vinegar if needed.

Spice Cabinet: salt, onion powder

How to Make Spicy Sweet Chili Doritos Mac and Cheese

Step 1 – Cook Your Pasta

Use the lowest number they give on the package instructions in the time range to cook the pasta just below al dente. The pasta will continue to cook in the oven.

Step 2 – Make the Tofu Cheese Sauce

Add all the ingredients for the tofu cheese sauce to a high-powered blender or food processor. 

Blend the mixture, starting at a low speed and slowly increasing to high (use your tamper if needed), for at least 4-6 minutes. 

When ready, the sauce mixture will go from gritty and matte to smooth and shiny. That part is the key!

Step 3 – Bake Your Mac n Cheese

Preheat your oven to 325°F and combine the sauce and pasta in your baking dish. 

Top the sauced pasta with an extra cup of vegan cheddar, cover tightly with aluminum foil. and bake in the preheated oven for 15 minutes.

Sprinkle the baked mac with extra Sweet Chili Doritos and serve immediately!

Recipe Notes and Tips

• Make sure you use a coconut oil that’s labeled “refined” so you do not get a coconut flavor.
• Do not use silken tofu. Soft or silken tofu will create a much looser sauce, and the sauce is creamy enough!
• Use any plant milk you like (soy, almond, oat, etc.), but make sure you use something with as neutral a flavor as possible. We love the unsweetened line of plant milks from Elmhurst.
• Blend the sauce until absolutely, completely. smooth. You want to fully emulsify the tofu and coconut oil, so blending can take up to 6 minutes. You’ll know it’s ready when the mix goes from gritty and matte to smooth and shiny. 
• Make sure you use a high-power blender for best results and lean on your tamper to help you get things going. We’ve used our Vitamix plenty of times for this recipe, but our Salton Power Blender works just as well for a far more reasonable price!
• Serve the baked mac and cheese on a heat source like the Salton XL Hotray Warming Tray. Keeping the mac and cheese hot helps keep that sauce nice and creamy!
• Hippeas makes a widely available vegan nacho cheese chip if you can’t find vegan Doritos in your area.

What Doritos are Vegan?

To my knowledge, the only vegan friendly Doritos in the US are the purple-bagged Spicy Sweet Chili Doritos used in this recipe.

Most Doritos have dairy in them, and a couple, including the Salsa Verde flavor in the green bag, contain chicken fat and aren’t even suitable for vegetarians.

There are a couple international flavors not available in the US that are suitable for vegans. 

Be sure to read the package before purchasing or find the full ingredient lists for all your favorite flavors on the Doritos’ product page on their website.

Hippeas also makes a vegan nacho cheese chip if you can’t find vegan Doritos in your area.

To Make Your Own Doritos

Thee Burger Dude provides recipes for vegan versions of nacho cheese and cool ranch flavors of Doritos he boasts as “Easy, delicious, and almost unrecognizably vegan!”. You can find both his Homemade Doritos Recipes here. 

How to Serve Doritos Macaroni and Cheese

This amazing vegan macaroni and cheese recipe is a perfect meal all on its own or paired with some soup or salad.

We love it with our Vegan Tomato Soup or Vegetable Soup, or alongside a White Bean Toona Sandwich

This Doritos vegan macaroni and cheese also goes great as a side with our TVP Meatloaf or Buffalo Soy Curls.

How to Store Leftover Macaroni and Cheese

This Doritos vegan macaroni and cheese makes amazing leftovers. You can even make a big tray and save, and even freeze, some for later!

In the fridge: Let mac and cheese cool fully. Store in an air-tight container in the fridge for 5-7 days. 

In the freezer: You can freeze leftover tofu baked mac and cheese in an airtight container or freezer-safe bag for up to 2 months.

We like to freeze leftovers in our 2-Cup Souper Cubes and pop them out once frozen to store in a freezer-safe bag. This gives us the perfect 1 or 2-serving portion for a quick dinner.

You can also cook the cheesy pasta right in the 2-Cup Souper Cubes, but it would probably need less time.

How to Reheat Leftover Macaroni and Cheese

Reheat in a preheated oven, covered, at 350°F for about 10-15 minutes until hot. To maintain maximum creaminess, I like to add just a little plain, unsweetened non-dairy milk over the mac and cheese before covering.

If reheating in the microwave: Add a little unsweetened plain plant milk (I do a teaspoon or two per bowl) and reheat at 75-80% for 2-2.5 minutes until hot. Make sure you’re using plain, unsweetened, and neutral plant milk. We love the unsweetened line from Elmhurst.

To reheat from frozen: Defrost in the microwave on 50% for about 3-4 minutes until thawed. Add a little unsweetened, plain plant-based milk and reheat on high for 2-3 minutes until hot. For conventional ovens, place in an oven safe dish, add a little unsweetened plain plant milk, cover, and bake at 350° for 35-40 minutes.

FAQs

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More Vegan Mac and Cheese Recipes

• Vegan Baked Macaroni and Cheese
• Sweet Potato Mac and Cheese
• Silken Tofu Mac and Cheese
• Vegan Beer Cheese Mac

We’d love to hear what you think about this recipe! 

Did you try it? Did you serve it to anyone who’s never had vegan mac and cheese before? And did they love it? Let us know by leaving a star rating and comment in the section below the recipe card. 

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Vegan Doritos Mac and Cheese

This Vegan Doritos Mac and Cheese is like no other mac and cheese you’ve ever tasted. Creamy, comforting, and delicious, it’s everything you love about baked mac and cheese but vegan, and with loads of crushed Spicy Sweet Chili Doritos in every creamy bite. Whether your guests are vegan or not, they’ll love this Spicy Sweet Chili Mac and Cheese.

Course Entrees, Main Course, Vegan Dinner Recipes

Cuisine American, Baked, Pasta

Keyword baked vegan mac and cheese, dairy free mac and cheese, easy dairy free mac and cheese, healthy mac and cheese, plant based mac and cheese, tofu mac and cheese, vegan pasta recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 687kcal

Author Brittany Roche

Ingredients

• 16 oz elbows or shells
• 1 cup vegan cheddar shreds
• 1 cup crushed Sweet Chili Doritos

For the tofu cheese sauce:

• 14 oz firm tofu
• 1 cup plain unsweetened non-dairy milk
• 1 cup crushed Sweet Chili Doritos
• 1 cup vegan cheddar
• 1/2 cup melted refined coconut oil
• 2 Tbsp white miso
• 2 Tbsp yellow mustard
• 1 Tbsp apple cider vinegar
• 1 tsp salt
• 1/2 tsp onion powder

Instructions

• Cook your pasta according to the box directions. Use the lowest number in the time range they give you.
• Add all the ingredients for the tofu cheese sauce to a high-powered blender or food processor. Blend, starting at a low speed and slowly increasing to high (use your tamper if needed), for at least 4-6 minutes. When ready, the mixture will go from gritty and matte to smooth and shiny. That’s the key!
• Preheat your oven to 325F and combine the sauce and pasta in your baking dish. Top with 1 cup vegan cheddar and bake, covered tightly, for 15 minutes.
• Sprinkle the baked mac with extra Sweet Chili Doritos and serve immediately!

Notes

Make sure you use a coconut oil that’s labeled “refined” so you do not get a coconut flavor.

Do not use silken tofu. Soft or silken tofu will create a much looser sauce, and the sauce is creamy enough!

Use any plant milk you like (soy, almond, oat, etc.), but make sure you use something with as neutral a flavor as possible. We love the unsweetened line of plant milks from Elmhurst.

Blend the sauce until absolutely, completely. smooth. You want to fully emulsify the tofu and coconut oil, so blending can take up to 6 minutes. You’ll know it’s ready when the mix goes from gritty and matte to smooth and shiny. 

Make sure you use a high-power blender for best results and lean on your tamper to help you get things going. We’ve used a Vitamix for this previously, but the Salton Power Blender works just as well for a much more reasonable price!

Serve the baked mac and cheese on a heat source like the Salton XL Hotray Warming Tray. Keeping the mac and cheese hot helps keep that sauce nice and creamy!

Hippeas makes a widely available vegan nacho cheese chip if you can’t find vegan Doritos in your area.

What Doritos are vegan?

To my knowledge, the only vegan friendly Doritos in the US are the purple-bagged Spicy Sweet Chili Doritos used in this recipe. Most Doritos have dairy in them, and a couple, including the Salsa Verde flavor in the green bag, contain chicken fat and aren’t even suitable for vegetarians.

There are a couple international flavors not available in the US that are suitable for vegans. 

Be sure to read the package before purchasing or find the full ingredient lists for all your favorite flavors on the Doritos’ product page on their website.

Hippeas also makes a vegan nacho cheese chip if you can’t find vegan Doritos in your area.

Nutrition

Calories: 687kcal | Carbohydrates: 79g | Protein: 19g | Fat: 37g | Saturated Fat: 10g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Sodium: 899mg | Potassium: 317mg | Fiber: 7g | Sugar: 4g | Vitamin A: 122IU | Vitamin C: 2mg | Calcium: 222mg | Iron: 3mg

The post Vegan Doritos Mac and Cheese appeared first on Plant Power Couple.

This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). Click here to read our full policy about affiliate links. Thank you for shopping our affiliate links, as it helps us keep the free vegan recipes coming your way!

Note: This is the first recipe in our Salton Secret Santa Series where we’re sharing 8 days of holiday recipes, gift ideas, and giveaways! Check out this video for all the info.

I love eating risotto, but I hate making risotto. At least I used to! This simple Rice Cooker Vegan Risotto is the easiest, most delicious creamy rice dish I have eaten in a long time. And I’m sure once you taste it, you’ll agree.

Not only is this vegan risotto super tasty, but it is so simple to make. I mean, the entire thing is mostly hands off. 

Unlike regular risotto that will have you tethered to the stove stirring and stirring, our recipe just has you put all the ingredients in the rice cooker, set it, and come back when it’s done.

This creamy and cheesy vegan risotto is great as a meal all its own with some garlic bread and salad or roasted veggies, or as a side for all sorts of main dishes! 

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What is Risotto?

Risotto is a creamy, rice-based dish with its origins in Northern Italy. Originally considered a humble peasant dish, it’s traditionally with arborio rice, which is native to the province of Aroborio in Northern Italy, 

The rice is cooked with herbs, butter, and onions or shallots on the stovetop in a saute pan over low or medium low heat. Warmed chicken broth is added to the rice and other ingredients in stages while continually stirring the risotto until it’s cooked through and very creamy.

Easy Vegan Risotto Ingredients

This recipe only calls for a handful of simple ingredients for great tasting risotto.

Arborio Rice – This is a very specific short grain rice used for traditional risotto. It’s extra starchiness creates the creamy texture of the risotto.

Vegan Chicken Bouillon – We like to use our 5-minute vegan chicken bouillon powder, but you can use your favorite brand of vegan bouillon.

Grated Vegan Parmesan – Violife makes a fantastic vegan block parm perfect for this dish.

Dry vermouth or dry white wine – Sub rice wine vinegar, rice wine vinegar, or diluted white wine vinegar as a sub.

Frozen peas – Feel free to skip these or shake it up with your favorite veggies like asparagus or spinach!

How to Make Easy Rice Cooker Risotto

Follow these simple step-by-step for the creamiest vegan risotto right from your rice cooker.

Step 1: Place the rice, hot water, vegan bouillon, and vermouth into the rice cooker. Cook for 20 minutes.

Step 2: When time is up, your rice cooker should switch to a warm setting. Let it sit on this setting for 10 more minutes without opening the lid.

Step 3: Transfer risotto to a large bowl and sprinkle vegan Parmesan and peas over the rice and stir. Taste and season with salt and pepper to taste.

Salton Micom Rice Cooker Directions:

We used our Salton Micom Rice Cooker for this recipe, and it worked like a charm! If you’re in the market for a rice cooker, we can’t recommend this one enough. Not only does it work well, but it also is super sleek and pretty!

1. Place the rice, hot water, vegan bouillon, and vermouth into the rice cooker.
2. Plug in your Salton Multifunction Micom Rice Cooker and close the lid. Press Menu until the Steel Cut Oats setting is illuminated. The preset time of 20 minutes will appear. When it does, press Start. Let cook until the cycle has completed and has shifted to Warm setting. 
3. Let rice sit with cover remaining on the rice cooker until the rice is completely tender, about 10 minutes more.
4. Transfer risotto to a large bowl and sprinkle vegan Parmesan and peas over the rice and stir. Taste and season with salt and pepper to taste.

Dairy-Free Risotto Tips & Tricks

• Make sure the water is hot when you add it to the rice cooker
• Let the rice rest for a little bit after it has finished cooking. Those 10 minutes after the cook time are important!
• Finely grated vegan cheese will melt more evenly into the cooked risotto, so choose the grater side that gives you the finest option.
• Looking for more easy vegan risotto hacks? Try our Avocado Barley Risotto recipe!

How to Serve Vegan Risotto (no mushrooms)

Serve this dish immediately after cooking for best results. 

You can serve this easy vegan risotto as a side or main meal with any of these great options:

• Best Vegan Garlic Bread
• Vegan Caesar Salad
• Olive Garden Copycat Salad
• Vegan Crab Cakes
• Vegan Chicken Cutlets
• Pan-Fried Soy Curl Chicken
• Lemon Pepper Tofu Cutlets

How to Store Leftover Vegetarian Risotto

Allow remaining risotto to cool completely before storing. Place room temperature risotto in an airtight container and store in the refrigerator for up to 4 days.

How to Reheat Rice Cooker Risotto

Reheat the risotto on the stovetop in a small or medium pan over medium heat until it is warmed through completely. You may need to add a little extra liquid for this process.

You can also reheat risotto in the microwave. Place the risotto in a microwave safe dish and heat on high for 1 minute, stir, and heat again for another minute or until warm.

More Vegan Rice Recipes

• Vegan Broccoli Rice Casserole
• Crockpot Vegan Chicken and Rice
• One-Pot Rice and Beans

We’d love to hear if you tried this amazingly easy vegan risotto yourself. Leave us a comment and star rating in the section just below the recipe card to let us know!

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Easy Vegan Risotto

You can get the creamiest Vegan Risotto without standing over the stove constantly stirring! This simple rice cooker recipe yields the best possible results with the most minimal effort. This creamy risotto is great as a side or main for everything from a simple weeknight meal to a fancy addition to your holiday table.

Course Vegan Side Dishes

Cuisine Dairy Free, Rice Cooker, Vegan, vegetarian

Keyword easy vegan risotto, rice cooker risotto, vegan risotto

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Resting Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 191kcal

Author Brittany Roche

Equipment

• Rice Cooker

Ingredients

• 1 ½ cups Arborio rice
• 4 ½ cups hot water
• 3-4 Tbsp vegan chicken bouillon powder
• 2-4 Tbsp dry vermouth or dry white wine
• 1 cup grated vegan parmesan cheese
• 1/2 cup frozen peas
• Salt and pepper to taste

Instructions

• Place the rice, hot water, vegan bouillon, and vermouth into the rice cooker. Cook for 20 minutes.
• When time is up, your rice cooker should switch to a warm setting. Let it sit on this setting for 10 more minutes without opening the lid.
• Transfer risotto to a large bowl and sprinkle vegan Parmesan and peas over the rice and stir. Taste and season with salt and pepper to taste. Serve immediately!

Notes

• Alcohol substitution: Sub rice wine vinegar, rice wine vinegar, or diluted white wine vinegar as a sub.

Salton Micom Rice Cooker Directions:

We used our Salton Micom Rice Cooker for this recipe, and it worked like a charm! If you’re in the market for a rice cooker, we can’t recommend this one enough. Not only does it work well, but it also is super sleek and pretty!

1. Place the rice, hot water, vegan bouillon, and vermouth into the rice cooker.
2. Plug in your Salton Multifunction Micom Rice Cooker and close the lid. Press Menu until the Steel Cut Oats setting is illuminated. The preset time of 20 minutes will appear. When it does, press Start. Let cook until the cycle has completed and has shifted to Warm setting. 
3. Let rice sit with cover remaining on the rice cooker until the rice is completely tender, about 10 minutes more.
4. Transfer risotto to a large bowl and sprinkle vegan Parmesan and peas over the rice and stir. Taste and season with salt and pepper to taste.

Nutrition

Calories: 191kcal | Carbohydrates: 35g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Cholesterol: 0.2mg | Sodium: 641mg | Potassium: 54mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 831IU | Vitamin C: 1mg | Calcium: 19mg | Iron: 2mg

The post Vegan Risotto (Rice Cooker) appeared first on Plant Power Couple.

This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). Click here to read our full policy about affiliate links. Thank you for shopping our affiliate links, as it helps us keep the free vegan recipes coming your way!

Note: This is the first recipe in our Salton Secret Santa Series where we’re sharing 8 days of holiday recipes, gift ideas, and giveaways! Check out this video for all the info.

Some snickerdoodle latte recipes just add sugar and cinnamon to a cup of coffee and call it at that, and that just doesn’t work for us. We wanted a big snickerdoodle cookie flavor in our latte. And boy did we get it!

This sublime vegan Snickerdoodle Latte uses an easy homemade cinnamon simple syrup for a flavor that makes the whole drink taste like a Snickerdoodle cookie. Without any grainy bits of ground cinnamon floating around.

Start or finish your day with this amazing Vegan Snickerdoodle Latte. It’s like a warm cup of your favorite cookie in coffee form. It’s also perfect for entertaining guests at brunches or holiday parties!

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Vegan Snickerdoodle Latte Ingredients

You don’t need much, but when you combine these ingredients, you’ll get a coffee shop experience in your own kitchen!

For the Cinnamon Syrup, you’ll need:

• Water
• Organic granulated sugar
• Vanilla extract
• Cinnamon sticks 

For the latte, you’ll need:

• 1-2 shots espresso – We do 2 shots of espresso per coffee, but we like them on the stronger side!
• Steamed oat milk – See our recommendations below for the best frothing oat milks! We used our Salton Barista+ to steam the oat milk. You can also buy simple handheld milk frothers on Amazon.
• Cinnamon sugar syrup

How to Make Snickerdoodle Oat Milk Lattes

Follow these simple steps for a truly great tasting Snickerdoodle dairy-free latte you can enjoy day or night.

How to Make Cinnamon Simple Syrup 

Step 1: Combine all ingredients in a medium saucepan and bring to a boil. Be careful to watch the pot and not let it boil over.

Step 2: Once boiling, reduce the heat to medium-low and let simmer uncovered for 15 minutes until the sugar is fully dissolved and a syrup texture. 

Step 3: Remove from heat and carefully remove the cinnamon sticks.

How to Make a Latte with Snickerdoodle Syrup

Optional Step: Rim your mug with vegan butter and dip in a cinnamon sugar blend to take it to the next level!

Step 1: Add 2-3 Tbsp cinnamon syrup to your mug followed by the 1-2 shots of espresso. 

Step 2: Top with steamed oat milk.

Salton Barista+ Instructions:

We make this vegan latte in our Salton Barista+ which we adore because you can make lattes and cappuccinos with the touch of a single button. It’s made our mornings so much easier!

1. Turn on your Salton One Touch Barista+. Make sure your water and milk containers are full. Wait for the icons to stop blinking.
2. Add your coffee to the Portafilter basket and insert into the locked position.
3. Optional: Rim your mug with vegan butter and a cinnamon sugar blend. 
4. Add 2-3 Tbsp cinnamon syrup to your cup and place under the Portafilter basket.
5. Move the milk frothing lever to the left over the cup, so it pours directly into it. 
6. Then, select the single or double latte button and let the Barista+ work its magic!

Recipe Notes & Tips

• Make the simple syrup ahead of time and store it in the fridge so it’s available when you want it.
• Use an “extra creamy “or “barista-style” vegan milk. We really like the dairy-free milks from Planet Oat, Oatly, or the cashew coconut milk from Elmhurst.
• You can make this with regular or decaf espresso. You can even use strong coffee in a pinch.

How to Serve Vegan Lattes

Serve this beverage hot. 

Optional toppings include vegan whipped cream, a sprinkle of cinnamon and sugar, and/or a snickerdoodle cookie.

How to Store the Cinnamon Simple Syrup

• Allow the snickerdoodle syrup to cool completely at room temperature before transferring for storage.
• Pour the cooled syrup into a clean mason jar or airtight glass container with a tight fitting lid. 
• Store in the refrigerator for 4 – 6 weeks.

More Vegan Hot Drinks

• Vegan Blender Latte
• Vegan Butterbeer

If you make this delicious Snickerdoodle Cookie latte, we’d love to hear what you think! Please leave a comment and star rating in the section below the recipe card. Happy sipping!

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Vegan Snickerdoodle Cookie Latte

Tired of Snickerdoodle cookie lattes that don’t actually taste like your favorite cookie? This Vegan Snickerdoodle Cookie Latte is the real deal! Don’t just add cinnamon and sugar to coffee and call it a day. That’s ineffective and, frankly, boring. Our dairy free snickerdoodle latte uses an easy cinnamon simple syrup to give your coffee, and your taste buds, an experience that is anything but boring.

Course Beverages, Hot Beverages

Cuisine Beverages, Coffee

Keyword oat milk latte, snickerdoodle latte, vegan latte

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 1 latte

Calories 182kcal

Author Brittany Roche

Ingredients

For the cinnamon syrup:

• 1 cup water
• 1 cup granulated sugar
• 2 tsp vanilla extract
• 4 cinnamon sticks

For the latte:

• 1-2 shots espresso
• 6-8 oz steamed oat milk
• 2-3 Tbsp cinnamon sugar syrup

Instructions

Make the cinnamon syrup:

• Combine all ingredients in a medium saucepan and bring to a boil.
• Once boiling, reduce the heat to medium-low and let simmer uncovered for 15 minutes until the sugar is fully dissolved and a syrup texture.
• Remove from heat and carefully remove the cinnamon sticks.

Make the Latte:

• Optional: Rim your mug with vegan butter and dip in a cinnamon sugar blend.
• Add 2-3 Tbsp cinnamon syrup to your mug followed by the 1-2 shots of espresso. Top with steamed oat milk.
• To serve, you can optionally top with whipped cream, a dash of cinnamon and sugar, and/or a snickerdoodle cookie. Enjoy!

Notes

Salton Barista+ Instructions:

We make this vegan latte in our Salton Barista+ which we adore because you can make lattes and cappuccinos with the touch of a single button. It’s made our mornings so much easier!

1. Turn on your Salton One Touch Barista+. Make sure your water and milk containers are full. Wait for the icons to stop blinking.
2. Add your coffee to the Portafilter basket and insert into the locked position.
3. Optional: Rim your mug with vegan butter and a cinnamon sugar blend. 
4. Add 2-3 Tbsp cinnamon syrup to your cup and place under the Portafilter basket.
5. Move the milk frothing lever to the left over the cup, so it pours directly into it. 
6. Then, select the single or double latte button and let the Barista+ work its magic!

Nutrition

Serving: 1latte | Calories: 182kcal | Carbohydrates: 47g | Protein: 3g | Fat: 2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Sodium: 99mg | Potassium: 145mg | Fiber: 1g | Sugar: 28g | Vitamin A: 354IU | Vitamin C: 0.1mg | Calcium: 254mg | Iron: 3mg

The post Vegan Snickerdoodle Latte appeared first on Plant Power Couple.

This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). Click here to read our full policy about affiliate links. Thank you for shopping our affiliate links, as it helps us keep the free vegan recipes coming your way!

This Vegan Spinach and Artichoke Dip is so easy to make and ALWAYS a showstopper at any party or gathering. 

We’ve made it countless times, including for our rehearsal dinner, and everyone always loves it! Seriously, vegans and nonvegans alike rave about this dip.

And this vegan artichoke dip comes together SO quickly. Basically, if you can stir things in a bowl, you can make this! 

You can serve this vegan spinach artichoke dip cold or make it a hot dip in the oven or air fryer (We use our Flip and Cook!) and serve it in a mixing bowl or in a bread bowl. (Trust me, go for the bread bowl!)

Unlike other recipes, our dairy free spinach artichoke dip doesn’t use cashews or coconut milk. We went the easy ingredient route perfect for the busy holiday season. 

That makes this vegan spinach and artichoke dip recipe the perfect go-to for those times when you’re asked to bring an appetizer but have no time to spend hours in the kitchen!

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Why You’ll Love This Vegan Artichoke Dip

• Fast and Easy – This vegan spinach artichoke dip is easy to make with simple ingredients in a short amount of time.
• A total crowd-pleaser – Everyone, and I mean everyone, always loves this dairy free dip and no one ever knows it’s vegan. Add an extra wow factor by serving it in a simple bread bowl.
• Versatile and delicious – You can serve this easy spinach artichoke dip cold or heat it in the air fryer or oven. The air fryer option helps save precious oven space during the holiday season!

Vegan Spinach Artichoke Dip Ingredients

We went the easy ingredient route perfect for the busy entertainer. 

Vegan mayonnaise – Use your favorite store-bought vegan mayo. I’m a long-time fan of Vegenaise from Follow Your Heart. Hellmann’s vegan mayo is a super common option as well.

Vegan sour cream – We love to use Tofutti brand vegan sour cream. Forager, Kite Hill, and Elmhurst also make great vegan sour cream options.

Vegan cream cheese – Our top favorites are Tofutti and Violife. Philadelphia now makes a plant-based cream cheese that is very common at grocery stores in the US as well.

Vegan mozzarella shreds – We like the shreds from Vevan for melting! Skip this ingredient if serving the dip cold.

Canned artichokes – Strained and chopped small

Frozen chopped spinach

Fresh garlic cloves – minced

Spice Cabinet: onion powder, garlic powder, seas salt, pepper

Large loaf of rustic-style bread – This is for the bread bowl! If you’re making the dip hot in your air fryer, make sure you choose a loaf that will fit in your air fryer!

How to Make Vegan Artichoke Spinach Dip

Whether you’re serving it hot or cold, you are going to love how quick and easy this process is!

Step 1: Mix the ingredients together

Add all ingredients (except ½ cup of the mozzarella) to a large bowl and combine thoroughly with a rubber spatula.

If Serving Vegan Spinach Artichoke Dip Cold

Allow the mixture to chill in the fridge for at least an hour to set.  Ideally, chill the dip overnight. 

If serving in a bread bowl, use the instructions below to make the bowl just before serving.

How to Make a Bread Bowl

Make your bread bowl by carefully cutting a circle into the top of a round loaf of bread. 

Cut the circle at a slight angle and be cautious not to cut all the way through.

Then, simply scoop out the bready insides and fill it with the dip.  

If Serving Vegan Artichoke Dip Hot

Sprinkle the dip with the remaining vegan cheese and wrap the bread bowl itself in foil (don’t cover the dip). 

Carefully transfer the bread bowl to your air fryer basket. Air fry the dip at 350 for 15-30 minutes. 

Air Fryer Recommendation: We air-fried this dip in our Salton Flip and Cook air fryer. The Flip and Cook has been one of the most used appliances in our kitchen for the past two years. Not only is it THE most beautiful air fryer the world has ever known, but it also stands in as a grill top and a dehydrator. If you’re in the market for an air fryer, we can’t recommend it enough!

To Bake: You can bake this dip too. Follow all the same steps, except preheat your oven first and place the foil covered bread bowl on a baking sheet in the oven.

How to Serve This Vegan Artichoke Dip

Serve the dip hot or cold in a bread bowl alongside your favorite dippers like:

• Crackers
• Bread pieces or sliced baguette
• An array of veggies

And if you have any leftovers (or want to store some ahead of time), here are some of our favorite ways to use it up:

• Spinach Artichoke Dip Pizza
• Spinach Artichoke Pasta (baked or not!)
• Artichoke Spinach Stuffed Shells – Mix this dip with our tofu ricotta, stuff pasta shells, and drizzle with our creamy vegan garlic sauce!
• Artichoke Dip Lasagna – We haven’t tried this yet, but I have got to try it!

More Vegan Dip Recipes

• Vegan Queso Dip
• Vegan Buttermilk Ranch Dip
• Easy Vegan Beer Cheese Dip
• Loaded Vegan Taco Dip

I hope you’ll make and enjoy this decadent dip as much as we do! 

And when you do, please leave us a star rating and review in the section below! 

We’d love to hear what you thought and what your friends and family thought also! Plus, 5-star ratings are a huge help in getting more people to see our vegan recipes.

Enjoy!

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Vegan Spinach Artichoke Dip

Wow your friends and family this holiday – or any day – with this easy Vegan Artichoke Spinach Dip. Serve it hot or cold, in a bread bowl or a mixing bowl. It has been a consistent crowd-pleaser over the last 10 years since we went vegan.

Course Appetizer, Dip, Snack

Cuisine Air Fryer, American

Keyword vegan artichoke dip, vegan dip, vegan spinach artichoke dip, vegan spinach dip

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10 people

Calories 251kcal

Author Brittany Roche

Equipment

• 1 Air Fryer

Ingredients

• 1 cup vegan mayonnaise
• 1/2 cup vegan sour cream
• 1/3 cup vegan cream cheese
• 1 cup vegan mozzarella shreds divided (skip this if serving the dip cold)
• 1 can artichokes minced
• 2 cups frozen chopped spinach
• 3 large cloves garlic minced
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp sea salt
• 1/2 tsp ground black pepper
• Large loaf of bread for bread bowl optional

Instructions

• Add all ingredients (except ½ cup of the mozzarella) to a large bowl and combine thoroughly with a wooden spoon.
• If serving cold: Allow the mixture to chill in the fridge for at least an hour to set. Ideally, chill the dip overnight. If serving in a bread bowl, use the instructions below to make the bowl just before serving.
• Make the bread bowl: Make your bread bowl by carefully cutting a circle into the top of a round loaf of bread – being cautious not to cut all the way through. Then, simply scoop out the bready insides and fill it with dip.
• If serving hot: Then, sprinkle with the remaining vegan cheese and wrap the bread bowl itself in foil (don’t cover the dip). Carefully transfer the bread bowl to your air fryer basket. Air fry the dip at 350 for 15-30 minutes.
• Serve alongside bread, crackers, or veggies. Enjoy!

Notes

*To bake: You can bake this dip too. Follow all the same steps, except preheat your oven first and place the foil covered bread bowl on a baking sheet in the oven.

We love making this recipe with Tofutti sour cream & cream cheese because it tastes awesome and can be found at an affordable price in most grocery stores.  It’s often in the produce section but sometimes has its own special vegan section. 

Air Fryer Recommendation: We air-fried this dip in our Salton Flip and Cook air fryer. The Flip and Cook has been one of the most used appliances in our kitchen for the past two years. Not only is it THE most beautiful air fryer the world has ever known, but it also stands in as a grill top and a dehydrator. If you’re in the market for an air fryer, we can’t recommend it enough!

Nutrition

Calories: 251kcal | Carbohydrates: 11g | Protein: 3g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.001g | Sodium: 598mg | Potassium: 118mg | Fiber: 2g | Sugar: 1g | Vitamin A: 3702IU | Vitamin C: 3mg | Calcium: 57mg | Iron: 1mg

The post Vegan Spinach Artichoke Dip appeared first on Plant Power Couple.

This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). Click here to read our full policy about affiliate links. Thank you for shopping our affiliate links, as it helps us keep the free vegan recipes coming your way!

This Vegan Thanksgiving Pizza (also known as a Vegan Christmas Pizza come late December) is the funnest way to use up your holiday meal leftovers since the creation of the Thanksgiving sandwich! 

You can use whatever you have left over from your Thanksgiving or Christmas dinner or make your favorite components of a holiday feast for the pizza up to 3 days ahead of time. 

You can also make this pizza in a conventional oven or in your indoor or outdoor pizza oven (this is the one we use)!

Say goodbye to The Gobbler sandwich and serve up a slice of this Vegan Thanksgiving Pizza  at your next Friendsgiving or holiday night-in watching Christmas specials with your loved ones.

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Vegan Thanksgiving Pizza Ingredients

These are the standard leftovers we usually have on hand after big holiday feasts. Use whatever you have leftover or make your components up to 3 days ahead of time.

Pizza Dough 

We like to use our Simple Homemade Pizza Dough recipe, but you can find quite a few vegan friendly options for frozen pizza dough in your grocer’s freezer. 

Tip: Make sure you give your pizza dough enough time to thaw fully. At least 5-6 hours at room temp.

Vegan Gravy 

If you prefer homemade gravy to store bought, we have some tasty recipes for Easy Cashew Gravy and a magical Vegan Turkey Gravy. 

Tip: If your gravy is thick from the fridge, warm it slightly on the stove or in the microwave to loosen it up, but let it cool before spreading it on your dough.

Seitan Turk’y

Diced to bite size pieces so you can spread it all over the pizza.

Vegan Turkey Options 

We use everything from our Homemade Holiday Seitan Roast to store bought vegan roasts like the one from Field Roast or Tofurky to chopped Gardein Breaded Turk’y Cutlets. 

You can even use vegan chicken nuggets in a pinch! The “Ultimate” line of vegan chicken from Gardein is top notch as are the chik’n tenders from Impossible Foods!

Vegan Mozzarella 

Violife, Vevan, and Parmela Creamery all make great melty vegan mozz shreds. Daiya is a common option as well!

For a creamy mozzarella sauce topping, try our Homemade Vegan Liquid Mozzarella Sauce.

Leftover Mashed Potatoes

Again, we like to use our homemade Vegan Mashed Potatoes recipe, but you can find milk-free instant mashed potatoes in your local supermarket too. 

Tip: If your potatoes are stiff from the fridge, you can warm them slightly in the microwave or add a little hot water to thin them out just a little

Canned Jelly Cranberry Sauce

Sliced thin. Almost all jellied cranberry sauce is suitable for vegans, but just double check ingredients to be sure. 

You can also use a homemade cranberry sauce if that’s your jam.

Fresh Parsley 

Chopped for garnish. Put this on after the pizza has cooked. Flat leaf parsley or curly parsley both work great. 

You can also top the pizza with leftover French Fried Onions (or crispy air fryer onions) if you have any from your vegan green bean casserole.

Extras

You can add your leftover stuffing and candied sweet potatoes, etc., but don’t overload the pizza too much or it will be so heavy you won’t be able to pick it up. 

How to Make Vegan Gobbler Pizza

This vegan pizza comes together as easy as 1, 2, 3! 

Step 1: Assemble the Pizza

Preheat the oven to 475F and stretch your pizza dough to fit your pizza pan, cast iron pan, or pizza stone. 

Spread half the gravy onto the pizza dough, leaving room for the crust. Then, spread the mashed potatoes on top of that. 

Top the mashed potatoes with the cranberry sauce slices. Finally, add the diced turk’y and top with mozzarella shreds.

Step 2: Cook the Pizza

Bake the pizza for 15-20 minutes, stopping to rotate the pan once halfway through. It’s ready when the crust is golden and the vegan mozzarella has melted.

Step 3: Finishing Touches

Remove and let cool on your cutting board or wire rack for 5-10 minutes before slicing. Before serving, drizzle the pizza with the gravy and finish with a sprinkle of parsley. Enjoy!

Salton Pizzadesso Instructions

We LOVE using the Pizzadesso Wood Fire setting b/c it goes to 800F, making pizza in just 3m or less, creating that cozy wood fire effect you can’t get from a traditional oven.

If you have a Pizzadesso, here’s how you can make it in there:

1. Turn on your Pizzadesso and hit the Wood Fire setting. Then, push in the knob to start preheating. 
2. Sprinkle a hefty amount of cornmeal on your pizza peel + stretch your pizza dough to fit. 
3. Spread half the gravy onto the pizza dough, leaving room for the crust. Then, spread the mashed potatoes on top of that. 
4. Then, top the mashed potatoes with the cranberry sauce slices. Next, add the diced turk’y and stuffing and top with mozzarella shreds.
5. When the Pizzadesso has preheated, it will beep a couple times & the digital read will switch to “Fill In”. Use the rack handle accessory to safely pull out the rack & transfer the pizza from the peel to the heated stone. Reinsert the rack using the handle, close the door, & the preset countdown will begin.
6. 3 min later, the Pizzadesso will have worked its magic. Let cool 5 min before slicing. Then, drizzle with gravy and sprinkle with parsley before serving. Enjoy!

How to Store Leftover Vegan Christmas Pizza

It is a recommended understanding that all Thanksgiving leftovers be eaten within 4 days. That’s just one more reason to love this holiday leftovers pizza.

If you have leftovers of your Leftover Pizza, store them in plastic wrap or an airtight container in the fridge and eat within 2 days.

To Freeze: When the pizza has cooled completely, wrap individual slices in plastic wrap and place in an airtight container or freezer safe zip top bag for up to 3 months in the freezer. 

Remember, frozen food is only as good as the food you freeze. So if your holiday leftovers are already past their best-by date, you’re just freezing spoiled food.

How to Reheat Vegan Mashed Potato Pizza

Reheat leftover pizza on a baking sheet for about 5-7 minutes in a preheated 350°F oven. (Or in the Pizzadesso on air fryer setting!) 

Frozen slices will take at least 15-20 minutes to reheat fully.

You can also microwave the pizza on high in 1 minute bursts until warmed through completely.

More Vegan Pizza Recipes

• Vegan Buffalo Chicken Pizza
• Vegan Cheeseburger Pizza
• Vegan BBQ Chick’n Pizza
• Roasted Vegetable Pizza

If you make this vegan mashed potato pizza with all the holiday fixin’s, we’d love to hear about it! 

Leave a comment and star rating in the section below the recipe card. We can’t wait to see what you come up with!

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Vegan Thanksgiving Pizza

The Thanksgiving leftover sandwich gets a makeover with this amazing Vegan Thanksgiving Leftover Pizza! This perfect pizza is made with all the familiar holiday classic foods. And the results couldn’t be dreamier. The Thanksgiving sandwich is so last century. Get your hands on a slice of this!

Course Lunch, Main Course, Pizza

Cuisine Pizza

Keyword vegan christmas pizza, vegan gobbler pizza, vegan pizza,, vegan thanksgiving pizza

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 slices

Calories 162kcal

Author Brittany Roche

Ingredients

• 1 (16-oz) pizza dough
• 1/2 cup vegan gravy divided
• 2/3 cup diced seitan turkey
• 1/2 cup vegan mozzarella shreds
• 1 cup leftover vegan mashed potatoes
• 4-6 thin slices canned cranberry sauce
• 2 Tbsp chopped fresh parsley

Instructions

• Assemble the pizza: Preheat the oven to 475F and stretch your pizza dough to fit your pizza pan, cast iron pan, or pizza stone. Spread half the gravy onto the pizza dough, leaving room for the crust. Then, spread the mashed potatoes on top of that. Then, top the mashed potatoes with the cranberry sauce slices. Next, add the diced turk’y and stuffing and top with mozzarella shreds.
• Cook the pizza: Bake the pizza for 15-20 minutes, stopping to rotate the pan once halfway through. It’s ready when the crust is golden and the vegan mozzarella has melted.
• Finishing touches: Remove and let cool on your cutting board or wire rack for 10 minutes before slicing. Before serving, drizzle the pizza with the gravy and finish with a sprinkle of parsley. Enjoy!

Notes

Pizzadesso Instructions: 

We LOVE using the Pizzadesso Wood Fire setting b/c it goes to 800F, making pizza in just 3m or less, creating that cozy wood fire effect you can’t get from a traditional oven.

If you have a Pizzadesso, here’s how you can make it in there:

1. Turn on your Pizzadesso and hit the Wood Fire setting. Then, push in the knob to start preheating. 
2. Sprinkle a hefty amount of cornmeal on your pizza peel + stretch your pizza dough to fit. 
3. Spread half the gravy onto the pizza dough, leaving room for the crust. Then, spread the mashed potatoes on top of that. 
4. Then, top the mashed potatoes with the cranberry sauce slices. Next, add the diced turk’y and stuffing and top with mozzarella shreds.
5. When the Pizzadesso has preheated, it will beep a couple times & the digital read will switch to “Fill In”. Use the rack handle accessory to safely pull out the rack & transfer the pizza from the peel to the heated stone. Reinsert the rack using the handle, close the door, & the preset countdown will begin.
6. 3 min later, the Pizzadesso will have worked its magic. Let cool 5 min before slicing. Then, drizzle with gravy and sprinkle with parsley before serving. Enjoy!

Nutrition

Serving: 1slice | Calories: 162kcal | Carbohydrates: 13g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 0.02g | Monounsaturated Fat: 0.01g | Sodium: 385mg | Potassium: 117mg | Fiber: 3g | Sugar: 1g | Vitamin A: 114IU | Vitamin C: 10mg | Calcium: 11mg | Iron: 1mg

The post Vegan Thanksgiving Leftover Pizza appeared first on Plant Power Couple.

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My mom used to make olive tapenade for holidays and dinner parties all the time! Just like her curried pumpkin soup, it was one of her signature holiday dishes.  

And honestly, I always loved this one…even after she told me one of the main ingredients was anchovy paste. 

To a picky eater, that was a heavy blow.  Yet, I still continued to love and eat it. It was that good.

When I went to make a vegan version of my mother’s recipe for our own holiday festivities, I knew I could easily replace the anchovies with capers just like I had for our vegan Caesar dressing!  Such a simple swap, but it works in a wide variety of recipes.

This vegan version of one of my mother’s signature dishes doesn’t miss a beat!  It has all the flavor with none of the fish. It is, in a word, Perfect.

Why You’ll Love This Vegan Olive Tapenade

• Fast and easy to make – the perfect party food with the most minimal prep time and just a few ingredients
• Everyone loves it – and it’s a great addition to any holiday appetizer spread
• Versatile – you can use this vegetarian olive tapenade on sandwiches, in pasta or on pizza, or as a topping on a bagel with vegan cream cheese
• Simple – This vegan kalamata olive dip is all done in your food processor. No need for multiple bowls or dishes

What is Olive Tapenade Made Of?

This tasty tapenade only requires a handful of simple ingredients to make.

• Fresh garlic cloves – peeled
• Kalamata olives – jarred in water and “pitted”
• Capers
• Fresh parsley – chopped. 
• Lemon juice – use fresh-squeezed lemon juice for the best flavor
• Olive oil – Use the good stuff! We love Botticelli.
• Red miso – We love to use Miso Master. 
• Black pepper

How to Make Easy Olive Tapenade

This simple vegan kalamata tapenade is made in just a few simple steps.

Step 1: Place peeled garlic cloves and parsley in a food processor and pulse to mince. 

Make It Easy Tip: We love to use our WizNMix food processor to make this recipe because you can use the Cyclone Bulb to actually peel the garlic before you mince it. No cutting board needed!

Step 2: Add the rest of the ingredients. Pulse until everything is finely chopped. 

Kalamata Olive Spread Uses 

This kalamata olive tapenade is always a hit at a party alongside a large tray of chopped veggies and sesame or rice crackers, maybe some sliced baguette. 

These are just a few of our other favorite uses for this savory spread:

• Spooned or spread onto some sliced baguette, pita chips, crackers, or other sturdy toasted bread
• Great addition to store bought or homemade bruschetta
• Mix some in with pasta instead of or along with tomato sauce
• On a bagel or toast. It’s great mixed into your favorite vegan cream cheese
• As a delicious addition to your breakfast tofu scramble
• As an amazing Olive spread for sandwiches and wraps 
• Use it as a base for homemade pizza with or instead of red sauce
• Mix it with hummus for a new twist to your favorite garbanzo bean dip!

Tapenade Variations & Alterations

If you want to shake up and personalize your olive tapenade, here are some ideas:

• Feel free to try this recipe with a variety of olives for great blend of flavor 
• Add some rehydrated sun dried tomatoes
• Include some marinated mushrooms or eggplant when making your olive puree
• Add fresh herbs like rosemary or thyme for tasty flavor variations

Tips & Tricks

• Be sure to buy “pitted” olives to save yourself a lot of time and extra work
• I know you bought the pitted olives, but just take a moment to go through them and make sure all your olives have had the pits removed. Also look for any stems while you’re in there.
• Add a thin layer of olive oil to the top of the tapenade when storing in a jar or container to help prevent oxidation.

How to Store Leftover Tapenade

Leftover homemade tapenade will be good for up to 7 days when stored properly. 

Store tapenade in an airtight container with minimal space for extra air, add a small bit of olive oil to the top, and keep it in the coldest part of the fridge, usually in the back. 

We like to portion the tapenade into a few smaller jars. That way we only have one smaller jar open at a time and the unopened jars stay fresher longer.

Can I Freeze Olive Tapenade?

Olive tapenade can be frozen for up to three months. Place it in a freezer-safe bag and smooth it flat to get rid of excess air. 

You can also store it in an airtight container or glass jar leaving some room for expansion during freezing. 

Thaw the frozen tapenade in the refrigerator overnight before serving.

Are Black Olives and Kalamata Olives The Same Thing?

Black olives and kalamata olives are not the same thing. Kalamata olives have a more pronounced and tangier sort of fruity flavor than black olives, which are more minimally mild in flavor.

Kalamata olives are also a very specific variety of olive named after the city in Greece where they originated. This specific type of olive can’t even be harvested until it is fully ripened. 

Meanwhile, regular black olives are just the fully ripened fruit of any olive tree variety. Yes, that means green olives are just unripened olives picked early for their density, meatiness, and flavor

More Spreads for Crackers

• Balsamic Tomato Jam
• Garlic Tahini Sauce
• Vegan Beer Cheese Spread
• Vegan Whipped Feta Dip

If and when you make this kalamata olive tapenade, let us know by leaving a star rating and review below! 

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Vegan Olive Tapenade

This vegan Olive Tapenade is a really quick appetizer (like ready in under 5 minutes quick) that everyone always loves and thinks is so fancy! It is perfect for any holiday party, or any party any time of year, really. You can also use this vegetarian olive tapenade on everything from pasta, pizza, or even your morning bagel!

Course Appetizer, Snacks

Cuisine Sauce, Snack, Spread

Keyword olive tapenade, tapenade, vegan olive tapenade

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 people

Calories 60kcal

Author Brittany Roche

Equipment

• 1 food processor see notes for our suggestion

Ingredients

• 3-5 cloves garlic peeled
• 1 cup kalamata olives pitted
• 1 Tbsp capers
• 3 Tbsp fresh parsley chopped
• 2 Tbsp lemon juice
• 2 Tbsp olive oil
• 1 tsp red miso
• ½ tsp black pepper

Instructions

• Add the peeled garlic and parsley to your food processor and pulse a few times to mince.
• Then, add the rest of the ingredients. Pulse until everything is finely chopped.
• Serve as a spread with freshly sliced baguette, crackers, and/or veggies!

Notes

We love to use our Salton WizNMix food processor to make this recipe because you can use the Cyclone Bulb to actually peel the garlic before you mince it. No cutting board needed!

Nutrition

Calories: 60kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 320mg | Potassium: 27mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 196IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 0.3mg

The post Kalamata Olive Tapenade appeared first on Plant Power Couple.