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Mushroom Buckwheat Porridge Bowl

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This mushroom buckwheat porridge bowl is perfect for a savoury breakfast, lunch or dinner! Ready in just over 30 minutes with simple ingredients and plenty of vegetables, this easy meal is not missing any flavour. Gluten-free and oil-free. 

Vegan mushroom buckwheat porridge bowl gluten-free

I used to eat buckwheat all the time when I was younger – it was such a staple in my diet. I don’t eat it as much these days, but it still has a special place in my heat. You can eat it by itself as a side dish, or make a meal out of it – whether sweet or savoury. Today, we’re doing the latter. But in general, it’s a super versatile ingredient that is definitely underrated!

Vegan buckwheat bowl with vegetables and avocado

Especially during the colder seasons, I love simple, comforting and flavourful meals like this savoury mushroom buckwheat porridge bowl. It is super easy, and heavily inspired by Russian cuisine.

Savoury buckwheat porridge

I am a huge fan of savoury porridge, made with either buckwheat or ordinary oats. And savoury breakfasts in general are my jam. But what’s great about this meal is that it definitely isn’t just breakfast-exclusive. You could also have it for dinner, or lunch, or even a wholesome snack if you want something a little bit more filling.

Vegan mushroom buckwheat bowl with avocado

If you’ve never had buckwheat before, it has a subtle nutty flavour that works well in both sweet and savoury recipes. Here, I made it with mushrooms, carrots, zucchini and pickles. The addition of pickles may seem weird, but trust me – they add a really great hint with a great salty flavour without leaving the dish tasting too ‘pickle-y’. Even if you don’t think you like them, I wouldn’t suggest leaving them out.

Buckwheat with vegetables and avocado sauce in a bowl

This buckwheat porridge bowl is definitely one of those dishes that surprises you by how good it tastes with very little preparation and simple ingredients. It’s the sort of vegan dish that everyone will love!

Reasons to love this savoury buckwheat porridge bowl

Two bowls of buckwheat with vegetables

It’s…

  • Comforting.
  • Flavourful.
  • A great way to eat more vegetables.
  • Easy and beginner-friendly.
  • Gluten-free.
  • Oil-free.
  • Wholesome.
  • Great for breakfast, lunch and dinner alike.
  • Ready in around 30 minutes.

Ingredients and substitutions

You will need:

Ingredients for a vegan buckwheat bowl

  • Raw buckwheat groats. This is what I usually use, but you can also use roasted buckwheat (kasha), which will also result in a quicker cooking time.
  • Onion. Either red or white onions work well.
  • Button mushrooms, or any other button variety.
  • Carrots.
  • Zucchini.
  • Tamari. Use soy sauce if not avoiding gluten, or coconut aminos for a soy-free version.
  • Balsamic vinegar.
  • Pickles. 

How to make this buckwheat breakfast

Cook buckwheat groats according to instructions on packaging (this usually takes around 30 minutes).

Meanwhile, add the onion and mushrooms to a non-stick frying pan with a splash of water and cook for around 5 minutes, until softened.

Now add the carrots and zucchini, cooking for a further 5-7 minutes.

Once the buckwheat is ready, transfer it to a large mixing bowl, also adding the vegetables, tamari, balsamic vinegar, and pickles.

Buckwheat with vegetables and avocado

Serve immediately or store in the fridge for 3-4 days in an airtight container.

What else can I add to this bowl?

Closeup of buckwheat with vegetables and avocado

By itself, this recipe is simple and super tasty. However, you can add other ingredients of your choice to switch it up a bit, such as:

  • Other cooked vegetables, like bell peppers, aubergine, sugar snap peas, broccoli, cauliflower, etc.
  • Likewise, adding fresh vegetables or greens adds a great crunch! Try lettuce, peppers or tomatoes.
  • Chickpeas, black beans, lentils, or any other beans or pulses of your choice.
  • Crispy tofu or tempeh.
  • Tahini, if you want to make the dressing creamier.

Other vegan breakfast recipes…

Vegan mushroom buckwheat porridge bowl gluten-free

Let me know in the comments – what’s your favourite way to serve buckwheat? If you give this mushroom buckwheat porridge bowl recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below!

Vegan mushroom buckwheat porridge bowl gluten-free
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Mushroom Buckwheat Porridge Bowl (Vegan & Gluten-free)

This mushroom buckwheat porridge bowl is perfect for a savoury breakfast, lunch or dinner! Quick and easy to make, this super simple recipe certainly isn't missing any flavour. Gluten-free and oil-free. 
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Breakfast
Cuisine: Russian, Vegan
Keyword: 30 minutes or less, buckwheat, easy, Mushrooms, Russian, savoury breakfast, Vegetables
Servings: 2
Calories: 392kcal
Author: Maria Gureeva

Equipment

  • Saucepan
  • Frying pan
  • Mixing bowl

Ingredients

  • 1 cup buckwheat groats dry
  • 1 medium onion chopped
  • 7 oz mushrooms chopped
  • 1 large carrot peeled and chopped into matchsticks
  • 1 medium zucchini chopped into matchsticks
  • 2 tbsp tamari
  • 2 tbsp balsamic vinegar
  • 1 large pickle chopped
US Customary - Metric

Instructions

  • Cook buckwheat groats according to instructions on packaging (this usually takes around 30 minutes).
  • Meanwhile, add the onion and mushrooms to a non-stick frying pan with a splash of water and cook for around 5 minutes, until softened. 
  • Now add the carrots and zucchini, cooking for a further 5-7 minutes. 
  • Once the buckwheat is ready, transfer it to a large mixing bowl, also adding the vegetables, tamari, balsamic vinegar, and pickles. 
  • Serve immediately or store in the fridge for 3-4 days in an airtight container.

Nutrition

Calories: 392kcal | Carbohydrates: 79g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Sodium: 1057mg | Potassium: 1214mg | Fiber: 13g | Sugar: 11g | Vitamin A: 6210IU | Vitamin C: 26mg | Calcium: 56mg | Iron: 4mg

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Vegan mushroom buckwheat porridge bowl

Mushroom buckwheat porridge bowl vegan gluten-free Pinterest

Vegan Chicken Nuggets (Chickpea Nuggets)

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These vegan chicken nuggets (chickpea nuggets) made with tofu are crispy on the outside, soft on the inside, and perfect for a snack with a dip of your choice. They are easy to make, gluten-free, and oil-free too!

Vegan chicken nuggets chickpea nuggets

I have a confession: I never personally liked chicken nuggets. Once, when I was 5 or 6 years old, a family member brought me chicken nuggets as a little treat and it tasted so bad, I just never quite got over it. But vegan nuggets? That’s a different story. After going vegan, I decided to give nuggets a second chance, brought a plant based alternative from the store and loved it.

Vegan nuggets made from chickpeas

Since then, I consistently make nuggets at home. There are countless ways you can make them. You can use tofu, seitan, TVP, etc. For this recipe, we’re using chickpeas. Chickpeas, after all, are a great accessible ingredient that’s versatile, cheap and easy to flavour. 

If you want to try a healthier, vegan version of a popular recipe, I would recommend this version for sure!

Vegan chicken nuggets made from chickpeas

Vegan chicken nuggets made from tofu and chickpeas

Now, I have to say that these won’t taste exactly like chicken. As my blog is gluten-free, I can’t use seitan for a more realistic version. However, they still make a great alternative that is good as they are! If you’re new to vegan cooking, it’s a great idea to recreate your old favourites yourself, even if it seems unconventional, because you may end up absolutely loving it! 

Vegan nuggets and avocado sauce

A combination of chickpeas and tofu is used for an even better texture, with just the right amount of firmness and crispiness. If you want to, you can even skip the breadcrumbs as this mixture is delicious as it is! But I would recommend it for that extra bit of crunch.

How to make vegan chicken nuggets

You can serve them as a side dish or as a snack that’s also gluten-free, as long as you use gluten-free breadcrumbs and flour. You’ll probably wish that you’d made extra!

Ingredients you’ll need

The ingredient list is surprisingly short and simple. You will need …

Ingredients for vegan chicken nuggets
  • Chickpeas. You can either cook your own from scratch, or use canned chickpeas.
  • Tomato paste. 
  • Fresh garlic.
  • Cumin. 
  • Turmeric.
  • Salt. You can adjust the amount depending on your own preference.
  • Tahini.
  • Gluten-free all purpose flour. You can also use oat flour or chickpea flour.
  • Extra firm tofu. If necessary, press it for at least 30 minutes before starting to cook. 
  • Gluten-free breadcrumbs. You can use ordinary breadcrumbs if not avoiding gluten.
  • Plant based milk of your choice.

How to make chickpea nuggets from scratch

Firstly, preheat the oven to 180 degrees C (350 F) and line a baking tray with a sheet of parchment paper.

  • Vegan chicken nuggets ingredients in a blender
  • Chickpea dough in a blender

Now add the chickpeas, tomato paste, garlic, cumin, turmeric, salt, tahini, and flour to a blender or food processor. Blend it slowly until mostly smooth, but some texture from the chickpeas remains. 

Transfer to a mixing bowl and add crumbled tofu. Mix together, using your hands if necessary, to make a dense ‘dough’. 

Shape the dough into equally-sized nugget shapes. Dip each one in the plant based milk, followed by the breadcrumbs, and lay out on the parchment paper.

  • Chickpea nugget dough in a mixing bowl
  • Vegan chickpea nuggets on a baking dish

Bake the nuggets in the preheated oven for 15-18 minutes, until crispy and golden. Make sure not to bake for too long, as they may end up being crumbly. 

How to serve vegan chicken nuggets

I would definitely recommend eating them with your favourite dipping sauce. Some of my favourites from the blog include: 

Chickpea nuggets and avocado sauce

Can you freeze vegan chicken nuggets?

For sure! Store them in freezer-friendly for up to 2 months. Leave to thaw overnight in the fridge, and then microwave on 80% in a microwave-safe dish for 2 ½ minutes to reheat. 

Vegan chickpea nuggets and avocado sauce

You can also store them in the fridge for around 3 days in an airtight container, but I would recommend freezing if you will not eat them immediately.

Other vegan snack ideas

Vegan chicken nuggets chickpea nuggets

Let me know in the comments: what’s your favourite way to use chickpeas? If you give these vegan chicken nuggets a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating.

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Vegan Chicken Nuggets (Chickpea Nuggets)

These vegan chicken nuggets (chickpea nuggets) are made with chickpeas, tofu and a few other simple ingredients for a snack or appetizer that’s easy to make, perfectly crispy and flavourful. Gluten-free, ready in under 30 minutes.
Prep Time10 mins
Cook Time18 mins
Total Time28 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Vegan
Keyword: 30 minutes or less, appetizer, Chickpeas, easy, Nuggets, party food, Snack, starter, Tofu
Servings: 12 nuggets
Calories: 53kcal
Author: earthofmaria

Equipment

  • Conventional oven
  • Blender or food processor
  • Mixing bowl
  • Baking tray

Ingredients

  • 1 can chickpeas drained and rinsed
  • 1 1/2 tbsp tomato paste
  • 1 tsp garlic
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1/2 tsp salt
  • 1 tbsp tahini
  • 1/2 cup gluten-free flour
  • 5 oz firm tofu
  • 1/2 cup plant-based milk
  • 1/2 cup gluten-free breadcrumbs

Instructions

  • Preheat the oven to 180 degrees C (350 F) and line a baking tray with a sheet of parchment paper.
  • Add the chickpeas, tomato paste, garlic, cumin, turmeric, salt, tahini, and flour to a blender or food processor. Blend it slowly until mostly smooth, but some texture from the chickpeas remains.
  • Transfer to a mixing bowl and add crumbled tofu. Mix together, using your hands if necessary, to make a dense ‘dough’.
  • Shape the dough into equally-sized nugget shapes. Dip each one in the plant based milk, followed by the breadcrumbs, and lay out on the parchment paper.
  • Bake the nuggets in the preheated oven for 15-18 minutes, until crispy and golden. Make sure not to bake for too long, as they may end up being crumbly.

Video

Nutrition

Calories: 53kcal | Carbohydrates: 8g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 128mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
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Vegan chicken nuggets chickpea nuggets

Simple Vegan Broccoli Stir-fry

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This simple vegan broccoli stir-fry with mushrooms, sesame seeds and a sweet and sour orange sauce makes a perfect side dish or dinner. It’s gluten-free, made with healthy ingredients and ready in under 25 minutes!

Closeup of vegan broccoli stir fry with rice

I love broccoli – I always have. It’s one of my favourite vegetables because of how incredibly versatile it is. You can roast it, add it to soups, stews, and casseroles, eat it as a snack with a dipping sauce … Just like tofu, it’s an ingredient that’s divisive until it’s prepared in the right way. 

I cook with broccoli numerous times a week, also because it’s relatively cheap and very accessible where I live. The great thing about it is that it soaks up any flavours you add to it. So even if plain broccoli isn’t your thing, broccoli with a rich sauce may help you change your mind about it!

Closeup of a vegetable stir-fry with broccoli and mushrooms

Vegan broccoli stir fry with sesame seeds

Say hello to my favourite simple broccoli stir fry. Despite the simplicity of the ingredients used, this recipe certainly doesn’t miss any flavour. That’s because we’re adding a tangy sweet and sour orange sauce which goes super well with the broccoli. And don’t worry, the orange flavour is not at all overpowering – it is nicely balanced by the other ingredients. 

Simple vegan broccoli stir-fry

The broccoli is roasted because I find that this really takes the texture to the next level. It acquires a light crispiness while still staying soft and tender. However, you can skip this stage and just stir-fry it for a little bit longer. 

Simple vegan broccoli stir-fry

I also added mushrooms and sesame seeds to add more variety and texture to the dish. You can serve it as a flavoursome side dish or as a main course over a bed of rice for a ‘fakeout’ style dinner. What’s even better is that you only need 25 minutes from start to finish!

Ingredients you will need 

Broccoli stir-fry ingredients
  • Broccoli florets. You can also use brocolini (Tenderstem broccoli). Do not throw away the stem, as you can use this in order recipes, like salads.
  • Olive oil for roasting the broccoli. 
  • Sesame oil for stir-frying.
  • Mushrooms. I used button mushrooms, but oyster and shiitake mushrooms work well too.
  • Red onion or shallots.
  • Tamari. Use soy sauce if not avoiding gluten, or coconut aminos for a soy-free version.
  • Orange juice. I typically use freshly-squeezed. 
  • Rice vinegar.
  • Water.
  • Cornstarch. Arrowroot powder works too.
  • Sesame seeds. These make a great finishing touch.

How to make stir-fried broccoli

It’s incredibly easy! Firstly, roast the broccoli. Preheat the oven to 200 degrees C/400 F and line a baking tray with parchment paper. Add the broccoli to the baking tray and drizzle with olive oil. Bake in the preheated oven for 10 minutes, until lightly crispy.

  • broccoli and mushrooms in a frying pan
  • vegetable stir-fry in a frying pan

When the broccoli is almost done, heat the sesame oil in a skillet or wok over a medium-high heat. Add the mushrooms and red onion, cooking for 2-3 minutes until they begin to soften.

Now add the broccoli and cook for a further 3 minutes to allow the florets to soften further.

Lower the heat to medium. Add the tamari, orange juice, rice vinegar, and water. Stir together for a minute or so, then add the cornstarch and cook for a further few minutes to allow the sauce to thicken.

At the last minute, stir in the sesame seeds and serve.

Closeup of a vegetable stir-fry with broccoli and mushrooms

What else can I add to this broccoli stir-fry?

I kept this recipe pretty basic, so you can tweak it to your preferences. Some other ingredients you can add are:

  • Other vegetables, like zucchini, peppers, carrots, aubergine, etc.
  • Tofu and tempeh. They are great sources of vegan protein and go really well with a sweet and sour sauce. 
  • Chickpeas. Another great plant protein that’s wholesome, with a nutty flavour.
  • Other beans, like black beans, butter beans, green beans, etc.
  • You can add cooked noodles at the end and toss them together with the vegetables.
Stir-fried broccoli and mushrooms with rice

Other quick vegan dinners you might like

Vegetable stir-fry with rice

Let me know in the comments: what’s your favourite way to cook broccoli? If you give this simple vegan broccoli stir-fry a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating.

Simple vegan broccoli stir-fry
Print Recipe

Simple Vegan Broccoli Stir fry

This simple vegan broccoli stir-fry with mushrooms, sesame seeds and a sweet and sour orange sauce is ready in 25 minutes, flavourful and easy to make using just a few simple ingredients.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Main Course, Side Dish, Snack
Cuisine: Vegan
Keyword: broccoli, comfort food, sesame seeds, side dish, Simple, Vegetables
Servings: 2
Calories: 302kcal
Author: earthofmaria

Equipment

  • Conventional oven
  • Non-stick frying pan

Ingredients

  • 3 cups broccoli florets
  • 1 tbsp olive oil
  • 1 tbsp sesam oil
  • 1 1/2 cup button mushrooms
  • 1 medium red onion
  • 2 tbsp tamari
  • 1/4 cup orange juice
  • 2 tbsp rice vinegar
  • 2 tbsp water
  • 1 tbsp cornstarch
  • 2 tbsp sesame seeds

Instructions

  • Preheat the oven to 200 degrees C/400 F and line a baking tray with parchment paper. Add the broccoli to the baking tray and drizzle with olive oil. Bake in the preheated oven for 10 minutes, until lightly crispy.
  • When the broccoli is almost done, heat the sesame oil in a skillet or wok over a medium-high heat. Add the mushrooms and red onion, cooking for 2-3 minutes until they begin to soften.
  • Add the broccoli and cook for a further 3 minutes to allow the florets to soften further.
  • Lower the heat to medium. Add the tamari, orange juice, rice vinegar, and water. Stir together for a minute or so, then add the cornstarch and cook for a further few minutes to allow the sauce to thicken.
  • At the last minute, stir in the sesame seeds and serve.

Notes

Do not throw away the broccoli stem: you can use it in other recipes, such as salads.

Nutrition

Calories: 302kcal | Carbohydrates: 27g | Protein: 10g | Fat: 19g | Saturated Fat: 3g | Sodium: 1059mg | Potassium: 883mg | Fiber: 6g | Sugar: 9g | Vitamin A: 912IU | Vitamin C: 143mg | Calcium: 165mg | Iron: 3mg
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Simple vegan broccoli stir-fry

Vegan Pumpkin Baked Oatmeal

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Vegan pumpkin baked oatmeal makes a great breakfast in the fall, that’s delicious and cosy with plenty of pumpkin spice flavours. Made with chocolate chunks and sweetened with banana, you will love this wholesome gluten-free breakfast on a cold morning!

Pumpkin vegan baked oatmeal

I’m back with another breakfast post because a) it’s pumpkin season and I need to make the most of it, and b) I’m a huge breakfast lover. The mornings are getting colder, and I always need something warm to get the day started. Hence, baked porridge.

Baked porridge with pumpkin and chocolate in a baking dish

Oats are great by themselves, but baking them makes it seem like you’re eating literal dessert for breakfast. But, said dessert is still good for you! If you’re like me and love comforting breakfasts, you need to give this one a go.

Vegan pumpkin pie oats

Pumpkin pie baked oats

It’s fall as I’m writing this, which means that everything has to be pumpkin-flavoured. Including breakfasts, of course. The key ingredient here is pumpkin purée. You can make your own (I usually do), or used the canned variety. Either way, it’s gonna be delicious.

Closeup of vegan baked pumpkin porridge in a baking dish

I also added peanut butter, which is great for flavour and texture. Peanut butter, after all, makes everything better. The porridge is sweetened with both banana and coconut sugar as they work really well together and make the kitchen smell amazing.

Pumpkin baked oats in a bowl

And the key element is the spices. Do not skip these for the best pumpkin baked oatmeal! After all, pumpkin spice is a classic flavour for a reason. And something even better than a pumpkin spice latte is baked oats which will make all your pumpkin dreams come true!

Ingredients you’ll need

Ingredients for pumpkin baked oatmeal
  • Pumpkin purée. You can make your own easily by roasting a sweet pumpkin variety and blending it. Butternut squash works too.
  • Banana, for sweetness and texture. You’ll think you’re eating pumpkin-flavoured banana bread!
  • Cinnamon. A classic fall spice.
  • Whole cloves. These are key to achieving a pumpkin spice flavour.
  • Coconut sugar. Maple or date syrup work too.
  • Peanut butter. Or, any other nut or seed butter of your choice.
  • Plant based milk of your choice. I love oat milk or almond milk.
  • Gluten-free rolled oats.
  • Dark dairy-free chocolate. This is very much recommended, as they taste delicious when they melt! 
Vegan baked porridge in a baking bowl

How to make the best pumpkin baked oats

It’s super easy! Firstly, preheat the oven to 180 degrees C (350 F).

Meanwhile, add the pumpkin purée, banana, cinnamon, cloves, coconut sugar, peanut butter and plant based milk. Blend until very smooth.

  • Pumpkin sauce ingredients in a blender
  • Pumpkin pie baked oats in a mixing bowl

Now transfer the oats to a mixing bowl, followed by the ‘sauce’ and the dark chocolate. Mix together really well and pour into a rectangular baking dish, adding more chocolate and banana on top if desired.

  • Pumpkin pie baked oats in a mixing bowl
  • Pumpkin oats in a baking dish with banana and dark chocolate

Bake in the preheated oven for 15-20 minutes, but make sure not to overdo it or bake at too high of a temperature because they do have a tendency to dry out very quickly.

Closeup of vegan baked pumpkin porridge in a baking dish

Other delicious pumpkin recipes

Pumpkin baked oatmeal vegan

Let me know in the comments: what’s your favourite way to cook oatmeal? If you give this vegan pumpkin baked oatmeal recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating.

Pumpkin vegan baked oatmeal
Print Recipe

Pumpkin Vegan Baked Oatmeal

Vegan pumpkin pie baked oatmeal makes a great cosy breakfast on a cold morning,that’s perfectly spiced and ready in around 25 minutes. Add chocolate chunks for extra deliciousness!
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Breakfast, Dessert
Cuisine: Vegan
Keyword: 30 minutes or less, chocolate, Dessert, oatmeal, peanut butter, Pumpkin
Servings: 2
Calories: 673kcal
Author: Maria Gureeva

Equipment

  • Conventional oven
  • Blender or food processor
  • Mixing bowl

Ingredients

  • 1/2 cup pumpkin purée
  • 1 large banana
  • 1/4 tsp cinnamon
  • 1/2 tsp whole cloves
  • 1 1/2 tbsp coconut sugar
  • 1 1/2 tbsp peanut butter
  • 1 cup plant-based milk
  • 1/2 cup dark chocolate chopped
  • 1 1/2 cups gluten-free oats

Instructions

  • Preheat the oven to 180 degrees C (350 F).
  • Add the pumpkin purée, banana, cinnamon, cloves, coconut sugar, peanut butter and plant based milk. Blend until very smooth.
  • Transfer the oats to a mixing bowl, followed by the ‘sauce’ and the dark chocolate. Mix together really well and pour into a rectangular baking dish, adding more chocolate and banana on top if desired.
  • Bake in the preheated oven for 15-20 minutes, but make sure not to overdo it or bake at too high of a temperature because they do have a tendency to dry out very quickly.

Video

Notes

If you want it to be less sweet, leave out the coconut sugar or use a smaller amount. 

Nutrition

Calories: 673kcal | Carbohydrates: 88g | Protein: 16g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 1mg | Sodium: 250mg | Potassium: 854mg | Fiber: 14g | Sugar: 27g | Vitamin A: 44IU | Vitamin C: 6mg | Calcium: 219mg | Iron: 8mg
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Pumpkin pie baked oatmeal vegan

Scrambled Tofu Guide

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Scrambled tofu: the best vegan alternative to scrambled eggs! Learn how to make the best tofu scramble from scratch using simple ingredients, and have a hearty breakfast on the table in less than 15 minutes. 

Scrambled tofu guide easy vegan

I’ve tried many different tofu recipes throughout my time of being vegan. And even though veganism is much more mainstream now, tofu continues to mystify people. I don’t blame them, to be honest. By itself, it’s plain and intimidating for a beginner cook. 

But, what if I told you that tofu makes a great alternative for scrambled eggs? Many people who want to go vegan or just eat more plant based meals find eggs hard to replace. This is where a good tofu scramble comes to the rescue. When done right, it can mimic the texture and flavour of scrambled eggs. Trust me, your whole family will love this!

Closeup of scrambled tofu next to avocado toast

The best scrambled tofu

As I mentioned, getting the technique and ingredients right is key to making a tofu scramble actually taste good. Otherwise, it can turn out dry, tasteless, or simply off in its flavour. 

How to make scrambled tofu

There are a few common mistakes I see. First of all, not enough seasoning. Although this is pretty common across many recipes! It’s important to get the right balance of spices and ingredients for an ideal flavour.

On the other hand, adding too much seasoning can turn into a downfall too. Avoid adding too much turmeric, and too much salt, as they can quickly become overpowering.

As I will discuss later, it’s also important to use a liquid in order to give the scrambled tofu a fluffier texture and prevent it from drying out. If you avoid these mistakes, you’re on your way to mastering the art of cooking with tofu!

Avocado on toast with scrambled tofu

Which tofu variety to use

I would recommend using extra firm tofu for scrambles. It has an ideal firm texture which loosens up just enough during the cooking process. I tried it with silken tofu, which did not work as it fell apart too quickly. At the supermarket, look for a tofu variety with the least amount of liquid. 

Ingredients you’ll need

Ingredients for scrambled tofu
  • Tomato paste. Don’t worry, this won’t make the tofu taste like tomato, but will add a slight tanginess. 
  • Nutritional yeast. Nutritional yeast is super popular in vegan cooking because it helps to add a subtle cheesy flavour. 
  • Cumin, turmeric and paprika. These three spices work together to create a brilliant flavour and will make your kitchen smell amazing! They also add colour which makes scrambled tofu look more like scrambled eggs. 
  • Maple syrup. Just a little hint brings in some balance, but make sure not to go overboard with it!
  • Tamari. You can use salt for this recipe, but I find that the addition of tamari (or soy sauce, if you’re not avoiding gluten) achieves a result that’s closer to scrambled eggs. 
  • Coconut milk. The secret ingredient here! Coconut milk creates a fantastic silky and smooth texture, as well as making sure that the tofu scrambled doesn’t dry out. 
  • Red onion. You can leave this out if you want, but it’s a simple vegetable that adds a little bit of crunch without overwhelming the recipe as a whole. 
  • Olive oil, for sautéing. 
  • Black pepper, for seasoning at the end. If you want more spice, add chilli flakes.

How to make scrambled tofu

First of all, crumble the tofu. You can use a potato masher, a fork, or simply your hands. Make sure to take your time and crumble it up as finely as you can and not leave any big chunks. 

  • Scrambled tofu ingredients in a mixing bowl
  • Scrambled tofu in a bowl

Now, transfer it to a mixing bowl and add the tomato paste, nutritional yeast, cumin, turmeric and paprika. Mix together really well, then add the maple syrup, tamari and coconut milk. Mix once again.

  • Scrambled tofu in a frying pan
  • Scrambled tofu in a bowl

Heat the olive oil in a frying pan or saucepan. Add the red onion and sauté for 3-4 minutes, until softened. Then add the tofu and cook for around 5-7 minutes more, stirring frequently. 

Season with black pepper and now you are ready to serve!

Tips for a perfect tofu scramble

Closeup of a tofu scramble
  • Try to use the firmest tofu you can find, as this will result in the best texture and prevent sogginess throughout the cooking process. 
  • If you want to, you can freeze the tofu beforehand and then let it thaw in the fridge before crumbling it up. Freezing tofu is a great trick for achieving a ‘meatier’ and firmer texture. 
  • Don’t add too much tamari to start with, as the flavour could start to get overwhelming. You can taste and add more if needed. 
  • If the scramble starts to look too dry during the cooking process, add more coconut milk or plant based milk of your choice. 

Storage instructions

Store the tofu in the fridge for 3-4 days in an airtight container. Reheat either in the microwave or by adding it to a pan on the stove for a couple of minutes with a splash of plant based milk of your choice. 

How to make the best scrambled tofu

What other ingredients can I add?

Scrambled tofu is incredibly versatile! You can eat it as it is, or add other vegetables and other ingredients of your choice. Here are some ideas:

  • Throw in a handful of greens, such as spinach or kale, right at the end (around 2 minutes before the tofu is done). This is a great way to easily eat more veggies.
  • Bell peppers, zucchini and mushrooms work really well too. Add them at the beginning, together with the onion, and then add the tofu mixture when they soften.
  • Crumbled vegan sausage is a great addition that non-vegans will love. 
  • Lemon juice or lime juice are perfect for a little bit of tanginess if you would like. 

How to serve a tofu scramble

Scrambled tofu and avocado on toast
  • Hot sauce is typically added to scrambled eggs, and it works really well on tofu scramble too!
  • Crusty bread on the side (preferably with mashed avocado) is pretty much a must for a hearty and wholesome savoury breakfast!
  • Add a side salad, which is a great idea especially if you’re serving this for dinner. 
  • Or how about some vegan bacon?! There are plenty of great store-bought options, which can help create a veganised full English breakfast.
  • Make some skillet potatoes! Put together, this will make a fantastic brunch idea for a relaxing weekend morning. 
  • I love adding it to sandwiches, wraps and burritos for a quick and easy lunch in the middle of a busy day.

Other tofu recipes you might love!

Scrambled tofu guide easy vegan

Let me know in the comments: what’s your favourite vegan breakfast? If you give this scrambled tofu recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating.

Scrambled tofu guide easy vegan
Print Recipe

Scrambled Tofu Guide (Easy & Vegan)

Vegan scrambled tofu is fantastic for a plant based breakfast or brunch! Learn how to make the best tofu scramble, which uses just a handful of ingredients and is ready in under 15 minutes. Perfect served with a side of avocado toast!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Appetizer, Breakfast, Side Dish, Snack
Cuisine: Vegan
Keyword: 15 minutes or less, breakfast, Brunch, easy vegan recipe, tofu recipes
Servings: 4
Calories: 148kcal
Author: Maria Gureeva

Equipment

  • Mixing bowl
  • Frying pan

Ingredients

  • 10 oz tofu
  • 1 1/2 tbsp tomato paste
  • 1 tbsp nutritional yeast
  • 1/2 tsp cumin
  • 1/4 tsp turmeric
  • 1/2 tsp paprika
  • 1 tsp maple syrup
  • 2 tbsp tamari
  • 3 tbsp coconut milk
  • 1 tbsp olive oil
  • 1 medium red onion

Instructions

  • Crumble the tofu. You can use a potato masher, a fork, or simply your hands. Make sure to take your time and crumble it up as finely as you can and not leave any big chunks.
  • Transfer the tofu to a mixing bowl and add the tomato paste, nutritional yeast, cumin, turmeric and paprika. Mix together really well, then add the maple syrup, tamari and coconut milk. Mix once again.
  • Heat the olive oil in a frying pan or saucepan. Add the red onion and sauté for 3-4 minutes, until softened. Then add the tofu and cook for around 5-7 minutes more, stirring frequently.
  • Season with black pepper and now you are ready to serve!

Video

Notes

Try to use the firmest tofu you can find, as this will result in the best texture and prevent sogginess throughout the cooking process.
If you want to, you can freeze the tofu beforehand and then let it thaw in the fridge before crumbling it up. Freezing tofu is a great trick for achieving a ‘meatier’ and firmer texture. 
Don’t add too much tamari to start with, as the flavour could start to get overwhelming. You can taste and add more if needed. 
If the scramble starts to look too dry during the cooking process, add more coconut milk or plant based milk of your choice. 
You can add other vegetables of your choice, such as zucchini, mushrooms, bell peppers, and greens like spinach and kale.

Nutrition

Calories: 148kcal | Carbohydrates: 8g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Sodium: 556mg | Potassium: 182mg | Fiber: 2g | Sugar: 3g | Vitamin A: 233IU | Vitamin C: 3mg | Calcium: 95mg | Iron: 2mg
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Easy vegan scrambled tofu recipe

Spicy Butternut Squash Soup

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Try this spicy butternut squash soup, that’s made with roasted butternut squash and coconut milk, comforting and packed full of wholesome and hearty flavours. It’s vegan and gluten-free, as well as ready in under 45 minutes.

Spicy butternut squash soup

I love soups with a side of crusty bread whenever I want something comforting. Whether chunky or smooth, they get a yes from me. Whenever fall rolls around and colder weather starts to settle in, soup makes an appearance on my personal menu incredibly often.

And this butternut squash soup is a personal favourite! I’m sure you will love it too, even if you’re not usually a fan of butternut squash. This cosy deliciousness may convince you otherwise!

Two bowls of butternut squash soup with fresh herbs

Vegan butternut squash soup

I don’t have enough good things to say about this soup! Butternut squash is an amazing ingredient to use throughout the fall. Despite the fact that it’s budget-friendly (at least where I live), it’s an incredibly versatile root vegetable variety. You can use it in both sweet and savoury recipes, from pies and porridge, to just roasting and eating it by itself.

Vegan butternut squash soup with crusty bread

But in my opinion, butternut squash at its best is roasted and blended into a smooth, creamy soup along with other wholesome ingredients. And suddenly, you have vegan comfort food on the table in around 40-45 minutes. The addition of chilli peppers gives this soup a very distinctive hint and significantly enhances the depth of flavour.

Ingredients you’ll need

Ingredients for spicy butternut squash soup
  • Butternut squash.  The key ingredient! If I can find it at the supermarket, I use golden butternut squash soup because I find that it has the best texture and flavour. 
  • Olive oil. Perfect for roasting the squash!
  • Red onion. I’d recommend using red rather than white onions because they result in the best depth. 
  • Carrots.
  • Celery. Don’t worry, this won’t make the soup watery or bland!
  • Coconut milk from a can. Use either full fat or reduced depending on your preference. Full fat results in the most creaminess. You can also replace it with any other plant based milk of your choice. 
  • Garlic. 
  • Tomato paste. 
  • Spices: cumin, turmeric, paprika, and salt. 
  • Fresh chilli pepper. Which variety you use and the amount depends on the level of spice you want to achieve. Jalapeño, Poblano, and red chilli peppers work well.
  • Lemon juice. Lime juice works well too for a great finishing touch.

How to make a roasted spicy butternut squash soup

Firstly, roast the butternut squash.Prepare a baking tray by lining it with parchment paper and preheat the oven to 180 degrees C (350F). Spread butternut squash cubes over the baking tray and drizzle with olive oil. Bake in the oven for 30 minutes, until tender. 

  • Butternut squash on a baking tray
  • Roasted butternut squash on a baking tray

Meanwhile, add the red onion, carrot and celery to a saucepan and cook for around 15 minutes, until fully softened. Drain the vegetables, but retain a cup of the vegetable cooking water.

  • Butternut squash in a blender
  • Butternut squash soup ingredients in a blender

Transfer the vegetables and the butternut squash to a blender, also adding the vegetable cooking water, coconut milk, garlic, tomato paste, cumin, turmeric, paprika, salt, chilli pepper and lemon juice. Blend until smooth. You can also use an immersion blender to do this.

Spoonful of butternut squash soup

Tips and tricks!

  • Blend on a lower speed if you want the soup to be a little bit chunkier.
  • Make sure to season generously, as this is the key to avoiding blandness.
  • This spicy butternut squash soup is best served garnished with a swirl of coconut milk or fresh herbs such as coriander or mint. And of course, crusty toasted bread makes the best side!
  • You can meal prep the butternut squash ahead of time by roasting a bigger batch and using it across a whole range of recipes.
Bowls of vegan soup with fresh herbs

Storage instructions

Allow the soup to cool down fully, then store in an airtight container for up to 4 days. To reheat, place in the microwave on 80% power for 1 ½ minutes in a microwave-safe bowl. Alternatively, reheat on the stove over a medium-high heat for around 10 minutes.

Is this soup gluten-free?

Two bowls of butternut squash soup

Yes, this soup is naturally gluten-free. I like to serve it with gluten-free bread on the side, or a gluten-free bagel. 

Can you freeze this soup?

Yes! Soup is surprisingly easy to freeze. Allow the soup to cool down fully, and transfer either to stasher bags or freezer-friendly containers. Be sure to label the containers with the name of the recipe as well as the expiry date (you can keep this soup in the freezer for 2 months).

Closeup of two bowls of butternut squash soup

When serving, allow to thaw in the fridge overnight, then reheat on the stove as instructed above.

Other delicious vegan soups

Closeup of butternut squash soup with crusty bread

Let me know in the comments: what’s your favourite soup to enjoy throughout the colder seasons? If you give this spicy butternut squash soup a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating!

Spicy butternut squash soup
Print Recipe

Spicy Butternut Squash Soup

This spicy butternut squash soup is vegan, packed full of vegetables, hearty, and easy to make with roasted butternut squash. Enjoy with a slice of crusty bread for ultimate comfort food deliciousness! Gluten-free, ready in 45 minutes.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Soup
Cuisine: Vegan
Keyword: comfort food, Dinner, easy, Gluten free, lunch, soup
Servings: 4
Calories: 226kcal
Author: Maria Gureeva

Equipment

  • Conventional oven
  • Baking tray
  • Saucepan
  • Blender or food processor

Ingredients

  • 2 cups butternut squash peeled and chopped
  • 1 1/2 tbsp olive oil
  • 1 medium red onion peeled and chopped
  • 1 large carrot peeled and chopped
  • 1 stick celery
  • 1 cup coconut milk from the can
  • 3 gloves garlic
  • 2 tbsp tomato paste
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1/2 tsp salt
  • 1 fresh chilli pepper
  • 1/2 lemon juice of
US Customary – Metric

Instructions

  • Prepare a baking tray by lining it with parchment paper and preheat the oven to 180 degrees C (350F).
  • Spread the butternut squash cubes over the baking tray and drizzle with olive oil. Bake in the oven for 30 minutes, until tender.
  • Meanwhile, add the red onion, carrot and celery to a saucepan and cook for around 15 minutes, until fully softened. Drain the vegetables, but retain a cup of the vegetable cooking water.
  • Transfer the vegetables and the butternut squash to a blender, also adding the vegetable cooking water, coconut milk, garlic, tomato paste, cumin, turmeric, paprika, salt, chilli pepper and lemon juice. Blend until smooth. You can also use an immersion blender to do this.
  • Serve immediately with toasted bread and garnishes of your choice.

Video

Notes

To store leftovers in the refrigerator, allow the soup to cool down fully, then store in an airtight container for up to 4 days. To reheat, place in the microwave on 80% power for 1 ½ minutes in a microwave-safe bowl. Alternatively, reheat on the stove over a medium-high heat for around 10 minutes. 
 
To freeze, allow the soup to cool down fully, and transfer either to stasher bags or freezer-friendly containers. Be sure to label the containers with the name of the recipe as well as the expiry date (you can keep this soup in the freezer for 2 months). When serving, allow to thaw in the fridge overnight, then reheat on the stove as instructed above.

Nutrition

Calories: 226kcal | Carbohydrates: 18g | Protein: 3g | Fat: 18g | Saturated Fat: 12g | Sodium: 387mg | Potassium: 630mg | Fiber: 4g | Sugar: 5g | Vitamin A: 10898IU | Vitamin C: 28mg | Calcium: 71mg | Iron: 3mg
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Vegan spicy butternut squash soup

Vegan Pumpkin Pie (Gluten-free)

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This gluten-free vegan pumpkin pie with a homemade gluten-free crust is perfectly spiced, easy to make, and great for the holiday season! Make the filling from scratch using fresh pumpkin and serve with a drizzle of dairy-free chocolate for a rich, comforting dessert or snack.

Vegan pumpkin pie gluten-free

Who doesn’t love everything pumpkin all throughout fall?! I’m always sad to see summer go, but pumpkin is one of the things that always cheers me up. You can make so many great recipes with it, whether savoury or sweet, so it never gets boring. And it’s delicious in every form, too!

So, let me introduce you to your new favourite fall-inspired dessert. Give this one a go, because if you’re a pumpkin lover like myself, you certainly will not be disappointed!

Closeup of a slice of vegan pumpkin pie

The easiest vegan pumpkin pie!

You won’t believe how easy it is to make pumpkin pie from scratch, even one that also happens to be both vegan and gluten-free. It’s tastier than store-bought, and great for impressing anyone regardless of their dietary preferences.

Pumpkin pie with a chocolate drizzle on a plate

The filling is rich, smooth and creamy, and perfectly spiced too. After all, that distinctive pumpkin spice flavour is one of the best things about autumn and makes cold, grey weather much more manageable. After baking, I love adding a drizzle of dark chocolate on top – not just because it looks cool, but for an extra depth of flavour too.

Gluten-free vegan pumpkin pie

Yep, this is pretty much a pumpkin spice latte, but in pie format. A pie that happens to be completely dairy-free and egg-free, but compromises on no flavour at all. 

Vegan pumpkin pie gluten-free

How to make a gluten-free pie crust

This is a vegan pie crust that’s neither dry, nor crumbly. It has an ideal flaky, soft texture and just the right amount of sweetness that contrasts perfectly with the rest of the pie. 

Ingredients for vegan pumpkin pie

Firstly, add the rice flour, chickpea flour, xanthan gum, and coconut sugar to a large mixing bowl and mix to combine. Next, add solidified coconut oil and mix into the dry ingredients using a knife until a crumb-like texture forms. 

  • Pie crust dry ingredients
  • Pie crust dough ball

Now add the flax egg and pour in ice cold water around 2 tbsp at a time, mixing in using a rubber spatula. When all the water had been added in, form a dough ball using your hands. Transfer to a floured board and chill in the fridge for 15 minutes. 

Remove from the fridge and roll out into a thin, roughly circular sheet, around ⅓ inch in thickness. Transfer to and press into a pie dish. Trim off any excess dough around the edges, which you can use to cover any rips in the dough. Poke a few rows of holes in the crust using a fork, and you are now ready to add the filling!

  • Pie crust dough on a wooden board
  • Pie crust in a pie dish

Vegan pumpkin pie filling

To make the filling, start by baking the pumpkin. You can do this at the same time as making and chilling crust. Cube the pumpkin and bake it at x degrees C (y F) for 30 minutes.

Dairy-free pumpkin pie on a cooling rack

When the pumpkin is ready, transfer it to a blender or food processor together with coconut sugar, ground ginger, whole cloves, cinnamon, cardamom pods, cornstarch and soy cream. Blend until very smooth. 

Vegan pumpkin pie on a cooling rack

Pour the filling into the crust and bake for 20-25 minutes, until golden brown and solidified.

Tips and substitutions

Vegan pumpkin pie with chocolate and almonds
  • I would not recommend replacing any of the ingredients and the amounts in the pie crust, as this is my go-to recipe and switching in a different flour, for instance, may result in a very different flavour or texture.
  • Choose a sweet pumpkin variety. Butternut squash works too. 
  • I have not personally tested this recipe with canned pumpkin, however you can try replacing the fresh pumpkin with around 1 ½ cups purée for a similar result. 
  • You can swap the soy cream for coconut milk. This may, however, result in a slight hint of coconut, so be wary if coconut isn’t your thing!
  • You know that the pie is done when it’s firm to the touch in the centre, but not completely dry or hard. 
  • To really take this dessert to the next level, serve with a scoop of dairy-free ice cream!
Closeup of a pumpkin pie with chocolate

Other vegan dessert recipes you will love

Vegan pumpkin pie gluten-free

Let me know: what’s your favourite pumpkin dessert? If you give this vegan pumpkin pie recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating.

Vegan pumpkin pie gluten-free
Print Recipe

Vegan Pumpkin Pie (Gluten-free)

This vegan pumpkin pie recipe with a homemade gluten-free crust is rich, indulgent and perfectly spiced. Serve it for a snack or dessert that’s perfect for fall and for the holiday season!
Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: Dessert, Snack
Cuisine: Vegan
Keyword: Christmas, easy, Pie, pie crust, Pumpkin, Thanksgiving
Servings: 8
Calories: 437kcal
Author: earthofmaria

Equipment

  • Mixing bowl
  • Conventional oven
  • Pie tin
  • Blender or food processor

Ingredients

For the gluten-free crust

  • 2 cups rice flour
  • 1 cup chickpea flour
  • 1 tbsp xanthan gum
  • 1/3 cup coconut sugar
  • 1/2 cup coconut oil chilled in the freezer
  • 1 tbsp ground flaxseed
  • 2 tbsp cold water
  • 1/2 cup ice cold water

For the pumpkin filling

  • 5 cup pumpkin peeled and cubed
  • 1/2 cup coconut sugar
  • 1/2 cup cornstarch
  • 1 1/2 cup soy cream
  • 1/8 tsp cardamom pods
  • 1/8 tsp whole cloves
  • 1/2 tsp cinnamon ground
  • 1/2 tsp ginger ground
US Customary – Metric

Instructions

Prepare the pumpkin

  • Preheat the oven to 180 degrees C (350 F).
  • Make the flax egg by combining the ground flaxseed with water and setting aside for 10 minutes.
  • Spread the cubed pumpkin over a baking tray covered with parchment paper and bake for 30 minutes, until tender.

Make the crust

  • Add the rice flour, chickpea flour, xanthan gum, and coconut sugar to a large mixing bowl and mix to combine. Next, add solidified coconut oil and mix into the dry ingredients using a knife until a crumb-like texture forms.
  • Add the flax egg and pour in ice cold water around 2 tbsp at a time, mixing in using a rubber spatula. When all the water had been added in, form a dough ball using your hands.
  • Transfer to a floured board and chill in the fridge for 15 minutes.
  • Remove from the fridge and roll out into a thin, roughly circular sheet, around ⅓ inch in thickness.
  • Transfer to and press into a pie dish. Trim off any excess dough around the edges, which you can use to cover any rips in the dough. Poke a few rows of holes in the crust using a fork.

Make the filling

  • Transfer the baked pumpkin to a blender or food processor together with the coconut sugar, ground ginger, whole cloves, cinnamon, cardamom pods, cornstarch and soy cream. Blend until very smooth.
  • Pour the filling into the crust and bake for 30 minutes, until golden brown and solidified.

Video

Nutrition

Calories: 437kcal | Carbohydrates: 69g | Protein: 7g | Fat: 16g | Saturated Fat: 12g | Sodium: 80mg | Potassium: 414mg | Fiber: 4g | Sugar: 15g | Vitamin A: 6172IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 2mg
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Easy vegan pumpkin pie gluten-free

Spicy Vegan Mushroom Pasta

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This spicy vegan mushroom pasta is hearty, comforting, and ready in under 15 minutes. Serve it for a wholesome weeknight dinner that requires just simple ingredients, but doesn’t miss any flavour! Gluten-free and oil-free.

Spicy vegan mushroom pasta

You all know how much I love pasta. If I want a meal that’s effortlessly comforting and bursting with flavour, it’s pretty much my go-to option. So, today I’m sharing a pasta recipe I’ve eaten a lot recently. Which is: spicy mushroom pasta! It requires just a handful of ingredients and is deceivingly uncomplicated, because the end result will amaze

 

you for sure.

 

Autumn is almost here in England, which means lots of rainy days and gloomy weather. While working on seasonal recipes, you will still find me enjoying pasta all the time to make myself feel better!

Closeup of vegan pasta with spinach

You’ll love this spicy vegan mushroom pasta

As I mentioned, this is a very simple dish. But don’t worry, because it’s far from bland. In fact, throughout my cooking adventures, I’ve discovered that you don’t need a pile of overly complicated ingredients for an impressive meal.

This spicy pasta, as the title suggests, delivers a good amount of spice due to the addition of red chilli pepper and smoked paprika. The sauce is made from fresh tomatoes and tomato paste, with the addition of plant based milk and cornstarch helping to make it creamy.

Spicy vegan mushroom pasta

You can enjoy it hot or cold, for dinner or for lunch – maybe even as leftovers for breakfast! Also, you can add any other veggies you have in the fridge. For instance, I love red bell pepper in veggie pasta, as well as zucchini, broccoli and cauliflower. Pasta dishes help a lot when I need to clear out the fridge!

Ingredients and substitutions

You will need:

  • Gluten-free pasta of your choice
  • Onion.
  • Garlic.
  • Tomatoes.
  • Fresh chilli pepper.
  • Chestnut or button mushrooms..
  • Tomato paste.
  • Cumin.
  • Smoked paprika.
  • Plant based milk of your choice.
  • Salt.
  • Cornstarch.
  • Spinach.

How to make spicy vegan pasta

Firstly, cook the pasta according to packaging instructions, but for two minutes less.

Meanwhile, sauté the onion, garlic and tomatoes for 3-4 minutes, until they start to soften. You can use either water or oil, depending on your preference.

  • Vegetables in a frying pan
  • Vegetables and mushrooms in a frying pan

Next, add the mushrooms, and cook for a further 3-4 minutes. When they start to soften, add the tomato paste, cumin and smoked paprika, stirring to combine.

When the pasta is ready, drain it but do not rinse, and retain 1/4 cup pasta water. Transfer the pasta to the pan with the sauce, also adding the plant based milk and pasta water.

  • Vegan spicy pasta sauce
  • Pasta and a spicy pasta sauce in a frying pan

Stir to combine, then add the cornstarch and cook for a further 2 minutes, stirring frequently, until the sauce thickens.

At the last minute, season to taste with salt and add the spinach. Serve either hot or cold once the spinach wilts.

Vegan pasta in a frying pan

Other delicious vegan pasta recipes

Spicy vegan mushroom pasta

Let me know in the comments – what’s your favourite pasta dish? If you give this spicy vegan mushroom pasta a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating.

Spicy vegan mushroom pasta
Print Recipe

Spicy Vegan Mushroom Pasta

This spicy vegan mushroom pasta makes a wholesome and hearty dinner or lunch that's packed full of flavour. It's ready in under 15 minutes, using just simple ingredients. Gluten-free and oil-free.
Cook Time15 mins
Total Time15 mins
Course: Main Course
Cuisine: Vegan
Keyword: 30 minutes or less, easy, Mushrooms, pasta, Vegetables
Servings: 2
Calories: 371kcal
Author: Maria Gureeva

Equipment

  • Saucepan
  • Frying pan

Ingredients

  • 2 1/2 cups gluten-free pasta
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1/2 cup tomatoes diced
  • 2 cups button mushrooms chopped
  • 3 tbsp tomato paste
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 cup plant based milk
  • 1 tbsp cornstarch
  • 1/2 tsp salt or to taste
  • 2 cups spinach
US Customary – Metric

Instructions

  • Cook the pasta according to packaging instructions, but for two minutes less.
  • Sauté the onion, garlic and tomatoes for 3-4 minutes, until they start to soften. You can use either water or oil, depending on your preference.
  • Add the mushrooms, and cook for a further 3-4 minutes. When they start to soften, add the tomato paste, cumin and smoked paprika, stirring to combine.
  • When the pasta is ready, drain it but do not rinse, and retain 1/4 cup pasta water. Transfer the pasta to the pan with the sauce, also adding the plant based milk and pasta water.
  • Stir to combine, then add the cornstarch and cook for a further 2 minutes, stirring frequently, until the sauce thickens.
  • At the last minute, season to taste with salt and add the spinach. Serve either hot or cold once the spinach wilts.

Video

Nutrition

Calories: 371kcal | Carbohydrates: 76g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Sodium: 929mg | Potassium: 929mg | Fiber: 6g | Sugar: 8g | Vitamin A: 4056IU | Vitamin C: 26mg | Calcium: 141mg | Iron: 4mg
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Spicy vegan mushroom pasta

 

 

Peanut Butter Cake

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Enjoy this vegan peanut butter cake that’s soft, fluffy and moist with a cup of tea for a dessert or snack. It’s a gluten-free sheet cake with a chocolate peanut butter frosting that’s incredibly easy to make, but definitely doesn’t compromise on any deliciousness!

Vegan peanut butter cake recipe gluten free

Say hello to my favourite peanut butter cake. In general, peanut butter is one of my favourite ingredients to use in baking. It adds the most wonderful soft texture to baked treats such as cakes, cookies, brownies, etc. Granted, it also works wonders in savoury dishes, which means that peanut butter definitely deserves all of its hype!

Peanut butter cake with chocolate glaze gluten-free

Now, let’s discuss today’s recipe. Trust me, you want to give this one a go! Whenever I make it, there’s definitely the temptation to eat the whole thing myself :’).

Closeup of vegan peanut butter cake

What’s to love about this vegan peanut butter cake?

The short answer is, a lot of things. The long answer? Well, you won’t believe that this cake is not only vegan, but also gluten-free and made with a few simple ingredients. It’s perfectly sweetened, with a pleasant and distinctive undertone of nuttiness. The texture is on point, too: fluffy, moist, just everything you would look for in a cake.

Vegan peanut butter cake recipe gluten-free

I’ve been adding peanut butter to desserts for a long time now, whether that’s cookies, blondies, etc. But in my opinion, one of the best ways to use it is in a cake like this one. Peanut butter turns a very simple dessert into something more special – a treat that you’ll want to make again and again.

Slice of vegan peanut butter cake

To go along with it, we’re making a peanut butter chocolate glaze. It’s as simple as mixing the ingredients together and adding it to the cake for a great finishing touch. I always like to make a little bit extra to eat by itself with a spoon!

Vegan peanut butter cake recipe gluten-free

Ingredients and substitutions for the best peanut butter cake

You will need:

Ingredients for vegan peanut butter cake
  • Ground flaxseeds. This is for making the flax egg.
  • Soy flour. This flour variety works great for making sure the texture of your gluten-free treat isn’t grainy.
  • Rice flour.
  • Tapioca flour.
  • Corn meal. Will add a fantastic yellow colour!
  • Baking powder.
  • Maple syrup. You can use agave nectar, but I would not recommend a liquid sweetener such as date syrup as it may be too heavy.
  • Smooth peanut butter. I use a natural variety with no sugar added. Look for the runniest peanut butter you can find.
  • Apple cider vinegar.
  • Plant based milk. I typically use oat milk or unsweetened almond milk.
Vegan peanut butter cake with chocolate frosting

How to make a vegan peanut butter cake

It’s incredibly easy! Firstly, make the flax egg by combining the flaxseeds with water and setting aside for 5 minutes.

Preheat the oven to 180 degrees C (350 F) and line a 10-inch square baking tin with a sheet of parchment paper. Leave some hanging over the edges, as this will make it easier to remove the cake from the tin.

  • Dry ingredients for vegan peanut butter cake
  • Wet ingredients for peanut butter cake

Next, combine the dry ingredients (soy flour, rice flour, tapioca flour, corn meal, and baking powder).

In a separate bowl, whisk together the maple syrup, peanut butter, apple cider vinegar and plant based milk. Continue whisking until the mixture is smooth and the ingredients are well-combined.

Peanut butter cake batter

Now, add the wet ingredients to the dry and mix well using a spatula, before adding the flax egg and mixing again.

  • Vegan cake before baking
  • Vegan cake in a square tin

Transfer the batter to the tin and bake in the preheated oven for 22-25 minutes. Make sure not to over-bake it, as this will ruin the texture and dry out the cake. You’ll know that the cake is done when it is golden brown on top and slightly crispy around the edges. A toothpick will also come out dry from the centre, with maybe a few crumbs but no batter.

Closeup of a vegan cake with chocolate glaze

Peanut butter chocolate glaze ingredients

This glaze is so simple and versatile, too! You can make extra to keep in the fridge and use for other recipes. You will need:

Chocolate glaze in a mixing bowl
  • Dark chocolate. Ensure dairy-free. I typically go for chocolate that around 70% cocoa solids or above.
  • Maple syrup. You can swap for any other liquid sweetener of your choice.
  • Smooth peanut butter.
  • The solid part of coconut milk from a can.
Vegan peanut butter cake recipe gluten-free

How to make a peanut butter chocolate glaze

It’s as easy as adding all the ingredients to a bowl and whisking them together until smooth.

When the cake is ready, wait for it to cool down fully (around 15 minutes), then add the glaze and leave to set in the fridge for around 20 minutes more. Now, you are ready to serve and enjoy!

Peanut butter cake with a vegan chocolate glaze

Other gluten-free vegan desserts you might love

Vegan peanut butter cake recipe gluten-free

Let me know in the comments: what’s your favourite way to use peanut butter? If you give this vegan peanut butter cake recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating!

Vegan peanut butter cake recipe gluten free
Print Recipe

Vegan Peanut Butter Cake Recipe (Gluten-free)

This vegan peanut butter cake recipe is the perfect sweet treat to enjoy as a snack or as a dessert! It's fluffy, moist and incredibly easy to make. Gluten-free and oil-free.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert, Snack
Cuisine: Vegan
Keyword: Cake, chocolate, easy, party food, peanut butter, Snack
Servings: 16
Calories: 232kcal
Author: Mariaa Gureeva

Equipment

  • Conventional oven
  • Square baking tin
  • Parchment paper
  • Mixing bowl x 2

Ingredients

For the cake

  • 1 tbsp ground flaxseed
  • 2/3 cup soy flour
  • 2/3 cup rice flour
  • 1/3 cup tapioca flour
  • 1/3 cup corn meal
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 cup maple syrup
  • 1/2 cup smooth peanut butter
  • 2 tbsp apple cider vinegar
  • 1 1/2 cup plant based milk

For the glaze

  • 5 oz dark chocolate
  • 1/4 cup maple syrup
  • 1/4 cup smooth peanut butter
  • 1 tbsp coconut milk from a tin
US Customary – Metric

Instructions

Make the cake

  • Make the flax egg by combining the flaxseeds with 2 tbsp water and setting aside for 5 minutes.
  • Preheat the oven to 180 degrees C (350 F) and line a 10-inch square baking tin with a sheet of parchment paper. Leave some hanging over the edges, as this will make it easier to remove the cake from the tin.
  • Combine the soy flour, rice flour, tapioca flour, corn meal, and baking powder.
  • In a separate bowl, whisk together the maple syrup, peanut butter, apple cider vinegar and plant based milk. Continue whisking until the mixture is smooth and the ingredients are well-combined.
  • Add the wet ingredients to the dry and mix well using a spatula, before adding the flax egg and mixing again.
  • Transfer the batter to the tin and bake in the preheated oven for 22-25 minutes. Make sure not to over-bake it, as this will ruin the texture and dry out the cake. You'll know that the cake is done when it is golden brown on top and slightly crispy around the edges. A toothpick will also come out dry from the centre, with maybe a few crumbs but no batter.

Make the glaze

  • Add the chocolate, maple syrup, peanut butter and coconut milk to a bowl and whisk until smooth.

Assemble the cake

  • When the cake is ready, wait for it to cool down fully (around 15 minutes), then add the glaze and leave to set in the fridge for around 20 minutes more.

Nutrition

Calories: 232kcal | Carbohydrates: 31g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 1mg | Sodium: 179mg | Potassium: 380mg | Fiber: 3g | Sugar: 13g | Vitamin A: 9IU | Calcium: 94mg | Iron: 2mg
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Vegan peanut butter cake gluten-free

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