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Sweet Potato Gnocchi

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Gluten-free vegan sweet potato gnocchi! Make egg-free and dairy-free gnocchi from scratch using just 5 ingredients and serve with a sauce of your choice for comforting, hearty deliciousness. Gluten-free, oil-free, simple and wholesome.

Gluten-free vegan sweet potato gnocchi

We need to discuss gnocchi. Aka, my new favourite thing to make. Gluten-free vegan gnocchi is pretty readily available across health food stores and supermarkets, but there’s a certain joy in making something like gnocchi from scratch. And it tastes better too! Especially to a sweet potato lover like myself – I’ve seriously been all over them recently.

 

So, set aside a little bit of time, make your gnocchi, pick a delicious sauce of your choice, and a gourmet at-home dinner is ready to go!

Sweet potato gnocchi on a white plate

About these gluten-free vegan sweet potato gnocchi

Homemade gnocchi is definitely my new obsession. Or just gnocchi in general – an underrated food! I love the soft texture, the chewiness, and the versatility of serving suggestions too.

Sweet potato gnocchi with soured cream

It’s surprisingly easy to make, too. Granted, gnocchi does require a little bit more ‘hands-on’ involvement than a lot of my dinners, but it’s worth it 100%. As you can see, I simply rolled my gnocchi into little balls instead of a common gnocchi shape to keep it as easy and fuss-free as possible. In general, sweet potato gnocchi can be a little harder to shape than gnocchi made from white potatoes, but it will taste amazing regardless.

Closeup of sweet potato gnocchi with vegan sour cream and cilantro

How to make vegan sweet potato gnocchi

First, bake your sweet potatoes until soft and caramelised – this usually takes around 45-50 minutes, depending on the size of the potato.

Ingredients for vegan sweet potato gnocchi

Leave to cool until cool enough to handle and remove the skin and use this time to prepare the flax egg by sitting together ground flaxseed and water and leaving to soak for around 10 minutes. Then, mash the potato using either a potato ricer or a masher.

Add good quality sea salt and the flax egg, stirring together thoroughly. Next, combine in the same way with the rice flour and tapioca flour.

Add the chickpea flour and knead the dough, making sure not to overdo it. You may need to add more chickpea flour than the recipe states, but don’t add too much as this will result in gnocchi that are too dry.

Transfer the dough to a well-floured surface and cut it into quarters. Roll a segment into a long tope and cut it into 1 inch segments, subsequently shaping them as you wish. As you can see, I simply rolled mine into little spheres.

How to cook vegan gnocchi

Bring a pot of salted water to a very light simmer. Submerge the gnocchi in the water, working in batches if necessary. Cook for 5 minutes, until they start to rise to the surface. Remove with a slotted spoon and set aside before moving onto the next batch.

Sweet potato gnocchi on a slotted spoon

Storing and freezing sweet potato gnocchi

Gnocchi is great for batch cooking ahead of time and freezing. You can keep it in an airtight container in the fridge for around a week, and freeze for even longer.

To freeze, arrange them over a floured baking tray and freeze for a few hours. Then, transfer them to a freezer bag or a freezer-friendly container. When ready to serve, simply cook them from frozen in boiling water as normal.

Gluten-free vegan gnocchi with soured cream

Gnocchi serving suggestions

  • Oftentimes, I like to keep it as simple as possible by tossing with vegan butter and a pinch of salt, or dipping in ketchup.
  • Here, as you can see, I served them with vegan sour cream.
  • Vegan cashew cream is a great versatile sauce. Simply add a couple tbsps, thinning it out with water if necessary.
  • You can even stir it into vegan lentil bolognese!
  • Avocado and sweet potato go really well together, so how about some chunky guacamole?!
  • Pesto also works really well – if buying from the store, ensure it’s vegan quite a few brands contain dairy.

Closeup of gnocchi on a plate

You will love this recipe!

The gnocchi are:

  • Soft and fluffy
  • Chewy
  • Perfect for batch cooking
  • Easy to make
  • Versatile
  • Perfect for a comforting dinner
  • Hearty and satisfying
  • Gluten-free and oil-free

Gluten-fre vegan sweet potato gnocchi

Let me know in the comments: have you ever made gnocchi from scratch? If you give this gluten-free vegan sweet potato gnocchi a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below!

Gluten-free vegan sweet potato gnocchi
Print Recipe

Gluten-free Vegan Sweet Potato Gnocchi

Soft, chewy gluten-free vegan sweet potato gnocchi! Serve with a sauce of your choice for ultimate comforting deliciousness. Oil-free and great for batch cooking and freezing.
Course: Main Course
Cuisine: Italian, Vegan
Keyword: Chickpea flour, gnocchi, pasta, sweet potato
Servings: 4
Calories: 269kcal
Author: Maria Gureeva

Equipment

  • Conventional oven
  • Mixing bowl
  • Potato masher
  • Saucepan

Ingredients

  • 15 oz sweet potato
  • 1 tsp sea salt
  • 1 tbsp ground flaxseed
  • 3/4 cup rice flour + 2 tbsp
  • 1/4 cup tapioca flour
  • 1/4 cup chickpea flour
US Customary - Metric

Instructions

  • Preheat the oven to 200 degrees C/400 F and then bake the potatoes for around 45-50 minutes, until soft and caramelised.
  • Leave the potatoes cool until cool enough to handle and remove the skin and use this time to prepare the flax egg by sitting together ground flaxseed and water and leaving to soak for around 10 minutes. Then, mash the potato using either a potato ricer or a masher.
  • Add good quality sea salt and the flax egg, stirring together thoroughly. Next, combine with the rice flour and tapioca flour.
  • Add the chickpea flour and knead the dough, making sure not to overdo it. You may need to add more chickpea flour than the recipe states, but don't add too much as this will result in gnocchi that are too dry.
  • Transfer the dough to a well-floured surface and cut it into quarters. Roll a segment into a long tope and cut it into 1 inch segments, subsequently shaping them as you wish.
  • Bring a pot of salted water to a very light simmer. Submerge the gnocchi in the water, working in batches if necessary. Cook for 5 minutes, until they start to rise to the surface. Remove with a slotted spoon and set aside before moving onto the next batch.

Video

Nutrition

Calories: 269kcal | Carbohydrates: 57g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Sodium: 645mg | Potassium: 465mg | Fiber: 5g | Sugar: 5g | Vitamin A: 15082IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg

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Gluten-free vegan sweet potato gnocchi

Vegan Sesame Peanut Tofu

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Delicious sesame peanut tofu, baked then coated in a thick, umami peanut butter sauce! Serve over a bed of rice for a hearty and satisfying plant based meal. Gluten-free, oil-free, a perfect introduction to cooking with tofu. 

Vegan sesame peanut tofu gluten-free oil-free

You guys know my deep love for tofu. I just don’t think I could ever get bored of it. I’ll discover a new sauce/preparation method, eat it endlessly for weeks, before simply moving on to a different combo. The possibilities really are endless! It helped me a lot when I was first transitioning to a vegan diet, and has remained a favourite ingredient of mine since then.

 

Hence the abundance of tofu recipes on my blog. And trust me, I’m not about to hold back any time soon ;). Give this one a try, and if you do, don’t forget to know how it went/whether it boosted the standing of tofu in your eyes!

Bowl with peanut tofu rice and avocado

Baked vegan sesame peanut tofu

Something that can make tofu even better is the use of peanut butter. Or any dish, if I’m being honest – it’s one of those ingredients that often finds a use in unexpected places and gives a dish a unique twist. I love using it in sauces for extra creaminess, and a deep, rich flavour – such as in my vegan butter ‘chicken’ recipe.

Closeup of tofu in a bowl over a bed of rice

The tofu is marinaded, then baked for the perfect amount of crispiness on the outside. However, the inside remains, super soft, chewy and well-flavoured with the marinade. The sauce contains just a handful of simple ingredients. Whip it up while the tofu is in the oven, combine in a frying pan and that’s pretty much it!

Tofu in a sesame peanut tofu and avocado over a bed of rice

I love to serve this peanut tofu over a bed of Basmati rice with avocado on the side. But you can choose whatever side of your choice: cauliflower rice, pasta, noodles, a side salad, etc. Pretty much anything works.

Ingredients you’ll need

Ingredients for sesame peanut tofu

  • Extra firm tofu, pressed and chopped into bite-sized cubes.
  • Tamari (gluten-free soy sauce).
  • Rice vinegar.
  • Fresh lemon juice.
  • Garlic.
  • Unsweetened plant based milk of your choice.
  • Maple syrup.
  • Black sesame seeds.
  • Ketchup.
  • Smooth peanut butter.
  • Cornstarch.
  • Water.

Sesame peanut tofu over a bed of rice with avocado

And that’s it!

How to make the best vegan peanut tofu

Add the tofu to a large bowl together with the tamari, rice vinegar, lemon juice, and garlic. Stir together really well to combine and marinade for at least 30 minutes. I usually like to leave mine for 4+ hours, or overnight. If you’re going to make this for dinner, for instance, you can leave it to marinade in the morning.

Around 10 or so minutes before you finish marinading the tofu, preheat the oven to 200 degrees C/400 F. Spread the tofu cubes evenly over a sheet of parchment paper and bake in the preheated oven for 20-25 minutes, flipping all the pieces after around the 15-minute mark.

When the tofu is almost done, combine the plant based milk, maple syrup, sesame seeds, ketchup and peanut butter in a mixing bowl. Whisk together really thoroughly. In a separate, smaller bowl, whisk together the cornstarch and water.

Tofu in a sesame peanut sauce in a frying pan

Transfer the tofu to a non-stick frying pan. Pour in the sauce and the cornstarch slurry and stir together over a medium heat until the sauce thickens. Serve.

Bowl with tofu, avocado and rice on a chopping board

Tips and tricks

  • This dish is best eaten straight away, but you can leave it in the fridge in an airtight container for up to 2-3 days.
  • Press the tofu really well before you bake it to get rid of as much water as possible. You can use a tofu press, or place a paper towel, a baking tray and then a heavy object on top of it, such as a stack of books or coconut milk tins.
  • Be patient when marinading the tofu! This will result in the most amount of flavour and crispiness.
  • Use a good quality, runny tofu with the smallest amount of ingredients (ideally just peanuts and salt).

Closeup of peanut tofu over rice

Other delicious tofu recipes

  • Smoky tofu eggplant pasta
  • Savoury oat and tofu vegan ‘egg’ muffins
  • Baked BBQ tofu
  • Lasagna with tofu
  • Cold spaghetti salad with balsamic tofu

Vegan sesame peanut tofu gluten-free oil-free

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

Vegan sesame peanut tofu gluten-free oil-free
Print Recipe

Vegan Sesame Peanut Tofu (Gluten-free & Oil-free)

This vegan sesame peanut tofu is perfect served over a bed of rice for a satisfying and hearty meal. The tofu is baked and then coated in a rich peanut sauce. Gluten-free and oil-free.
Prep Time35 mins
Cook Time25 mins
Total Time1 hr
Course: Main Course
Cuisine: Vegan
Keyword: peanut butter, sesame seeds, Tofu, weeknight dinner
Servings: 4
Calories: 226kcal
Author: Maria Gureeva

Equipment

  • Mixing bowl
  • Baking tray
  • Parchment paper
  • Non-stick frying pan

Ingredients

  • 20 oz extra firm tofu pressed for at least 10 minutes and cubed
  • 2 tbsp tamari
  • 2 tbsp rice vinegar
  • 1/2 lemon juice of
  • 2 cloves garlic minced
  • 2 tbsp plant based milk
  • 1 tbsp maple syrup
  • 3 tbsp sesame seeds
  • 2 tbsp ketchup
  • 3 tbsp peanut butter
  • 1 tbsp cornstarch
  • 3 tbsp water
US Customary - Metric

Instructions

  • Add the tofu to a large bowl together with the tamari, rice vinegar, lemon juice, and garlic. Stir together really well to combine and marinade for at least 30 minutes, or preferably for 4+hours/overnight
  • Around 10 minutes before you finish marinading the tofu, preheat the oven to 200 degrees C/400 F. Spread the tofu cubes evenly over a sheet of parchment paper and bake in the preheated oven for 20-25 minutes, flipping all the pieces after around the 15-minute mark.
  • Combine the plant based milk, maple syrup, sesame seeds, ketchup and peanut butter in a mixing bowl. Whisk together thoroughly. In a separate, smaller bowl, whisk together the cornstarch and water.
  • Transfer the tofu to a non-stick frying pan. Pour in the sauce and the cornstarch slurry and stir together over a medium heat until the sauce thickens. Serve.

Video

Nutrition

Calories: 226kcal | Carbohydrates: 16g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Sodium: 727mg | Potassium: 397mg | Fiber: 2g | Sugar: 8g | Vitamin A: 38IU | Vitamin C: 8mg | Calcium: 128mg | Iron: 3mg

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Vegan sesame peanut tofu gluten-free oil-free

Smoky Tofu Eggplant Pasta

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Make smoky tofu eggplant pasta for a dinner that’s packed full of rich, savoury flavours! Featuring eggplant and zucchini, fresh tomatoes, and crumbled tofu for an incredible texture. Gluten-free, made with wholesome ingredients and ready in less than 30 minutes. 

Vegan smoky eggpant pasta gluten-free

Something that I love a lot is pasta dishes. Something that I don’t love is boring tofu. Well, I mean, I often snack on tofu as it is, but it’s deffo not my favourite thing ever. And I’m pretty sure many of you can relate, given how much room for creativity there is when it comes to cooking tofu. It’s one of those amazingly versatile ingredients that you can add to countless dishes, whether sweet or savoury.

One of my favourite methods of preparing tofu? Adding it to pasta! I’m obsessed with pasta too, and this just levels up both pasta and tofu alike. Bookmark this recipe and try it for your next dinner, making sure to share your feedback with me if you do!

Vegan pasta with tofu and eggplant on a white plate

Vegan smoky tofu eggplant pasta

If you love rich, flavoursome pasta dishes, chances are you will enjoy this very thoroughly. The sauce is packed full of vegetables, making it great for picky eaters. And it totally proves that you can include plenty of veggies in your diet, even if you don’t like salad.

Tomato sauce pasta in a bowl

The tofu here works as a great meat substitute. Crumble it up using a fork or your hands to get a super fine texture, and you’re good to go. Make sure to use extra firm tofu, and press it before cooking if the variety you use requires that. The fine crumbled tofu does a fantastic job at absorbing the flavours of the sauce!

Eggplant and tofu pasta on a plate

Serve this eggplant pasta as a dinner, or batch cook it for the week ahead, enjoying as a lunch. It’s delicious as is, but can be paired with a slice of garlic bread and/or a side salad.

Ingredients you’ll need

Ingredients for vegan tofu eggplant pasta

  • Gluten-free pasta of your choice. I used gluten-free spaghetti.
  • Onion.
  • Garlic.
  • Red chilli.
  • Curry powder. Vegan curry paste works too.
  • Cumin.
  • Smoked paprika.
  • Tomato paste.
  • Fresh tomatoes.
  • Eggplant.
  • Zucchini.
  • Tamari. Use coconut aminos for a soy-free version.
  • Tofu.
  • Veggie broth.
  • Vegan cheese (optional, but great for making the dish creamier).
  • Salt.

How to make the yummiest eggplant pasta

STEP 1: Add the onion, garlic, red chilli, curry powder, cumin, smoked paprika and tomato paste to a non-stick frying pan and sauté for 3-4 minutes, until softened. If you want to, you can use olive oil, coconut oil or vegan butter for sautéing.

STEP 2: Add the tomatoes, eggplant and  zucchini. Stir through to combine everything, then add the tamari and tofu. Cook for 2-3 minutes, stirring continuously.

STEP 3: Pour in the veggie broth. Bring to a simmer and cook,  stirring frequently, for 10 minutes, until most of the liquid had evaporated. You can also use this time to cook your chosen pasta.

STEP 4 Add the vegan cheese to the sauce if using and season to taste with salt.

STEP 5: Drain and rinse the pasta. Transfer  it to the frying pan and toss together with the sauce using a pair of kitchen  tongs.

Vegan tomato pasta in a frying pan

Tips, tricks & substitutions

  • You can add whatever vegetables you want to this sauce. It’s super versatile! For instance,  bell pepper and kale both work really  well.
  • For a little bit more plant based protein and texture, add beans of your choice like kidney beans or chickpeas.
  • Stirring in 1-2 tbsp vegan cream cheese is a really great way to add creaminess!

Pasta on a plate with tofu and vegetables

You’ll love this recipe!

It is …

  • Packed full of flavour
  • Smoky and savoury
  • Rich and creamy
  • Perfect for batch cooking
  • Super easy
  • Ready in less than  30 minutes
  • Gluten-free
  • Oil-free
  • Great for a family dinner

Closeup of pasta with tofu and eggplant

Other delicious tofu recipes

  • Oat and tofu vegan ‘egg’ muffins
  • Baked BBQ tofu
  • Lasagna with  tofu
  • Simple tofu curry
  • Sheet pan potatoes and tofu

Vegan smoky eggplant pasta gluten-free

Let me know in the comments: what’s your favourite pasta sauce? If you give this smoky tofu eggplant pasta 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 smoky eggpant pasta gluten-free
Print Recipe

Vegan Smoky Tofu Eggplant Pasta

The yummiest vegan smoky tofu eggplant pasta, with zucchini and fresh tomatoes! Perfect for a rich, savoury dinner that's ready in under 30 minutes. Gluten-free & oil-free.
Prep Time5 mins
Cook Time19 mins
Total Time24 mins
Course: Main Course
Cuisine: Vegan
Keyword: eggplant, pasta, spaghetti, Tofu, tomato sauce, zucchini
Servings: 4
Calories: 360kcal
Author: Maria Gureeva

Equipment

  • Non-stick frying pan
  • Saucepan
  • Kitchen tongs

Ingredients

  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1 small red chilli chopped finely
  • 1/2 tbsp curry powder
  • 1 tsp cumin
  • 2 tsp smoked paprika
  • 2 tbsp tomato paste
  • 3/4 cup tomatoes diced
  • 1 cup eggplant diced
  • 3/4 cup zucchini diced
  • 2 tbsp tamari
  • 10 oz extra firm tofu crumbled
  • 1 cup veggie broth (stock)
  • 10 oz gluten-free pasta
  • 1/4 cup vegan cheese grated (optional)
  • salt to taste
US Customary - Metric

Instructions

  • Add the onion, garlic, red chilli, curry powder, cumin, smoked paprika and tomato paste to a non-stick frying pan and sauté for 3-4 minutes, until softened. If you want to, you can use olive oil, coconut oil or vegan butter for sautéing.
  • Add the tomatoes, eggplant and zucchini. Stir through to combine everything, then add the tamari and tofu. Cook for 5 minutes, stirring continuously.
  • Add the tamari, tofu and veggie broth. Bring to a simmer and cook,  stirring frequently, for 10 minutes, until most of the liquid had evaporated. You can also use this time to cook your chosen pasta.
  • Add the vegan cheese to the sauce if using and season to taste with salt.
  • Drain and rinse the pasta. Transfer it to the frying pan and toss together with the sauce using a pair of kitchen tongs before serving.

Nutrition

Calories: 360kcal | Carbohydrates: 66g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Sodium: 963mg | Potassium: 503mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1126IU | Vitamin C: 29mg | Calcium: 54mg | Iron: 3mg

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Smoky tofu eggplant pasta

Vegan Tahini Garlic Pasta

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Say hello to creamy vegan tahini garlic pasta, made with a secret ingredient! Have dinner ready in less than 20 minutes with this incredibly easy recipe that’s rich, comforting and hearty. Gluten-free, nut-free and oil-free.

Vegan tahini garlic pasta gluten-free oil-free

Sometimes I like to get super creative in the kitchen and make something real funky. But not today. Today, we’re going right back to the basics with a meal I eat at least once every week – if you follow me on Insta, chances are you’ve heard me talk endlessly about my love for tahini pasta.

So I’ve tested this recipe in various formats, and this one is my favourite. Seriously, you won’t believe that this is 100% free from dairy or cream – and that it’s healthyish too. If you’re a pasta lover, give this one a go and thank me later.

Creamy vegan tahini garlic pasta

So, what makes this dish so special to me? First and foremost, I just love the flavour combo of garlic and tahini. Whenever I make a tahini-based dressing, I always make sure to add a couple cloves of minced garlic because together, they take any sauce to the next level. This one is no exception.

Plate of garlic pasta with vegan cheese

Secondly, there’s a secret ingredient involved – and no, that’s not cashews! To achieve a super thick, creamy and smooth consistency, we’re using silken tofu. Silken tofu is my favourite tofu variety to use in everything from sauces to even smoothie bowls because it blends really well and creates a silky texture. And the flavour is very neutral too. Which means no unpleasant tofu aftertaste!

Serve this one as a cosy dinner on any day of the week. Your whole family is guaranteed to love it!

Plate of creamy vegan pasta with coriander

Some tips and tricks!

  • For some extra protein, I added a can of butter beans, but this is entirely optional. You can skip them altogether, or add another bean variety of your choice.
  • Make sure to blend the sauce for long enough so that it gets extra creamy.
  • Add any other vegetables of your choice!
  • I sprinkled some vegan cheese on top to serve, but olives and/or roasted tomatoes work super well too.

Ingredients you’ll need

Vegan garlic tahini pasta ingredients

  • Pasta of your choice – ensure gluten-free if necessary
  • Silken tofu
  • Tahini – make sure to get a runny variety
  • Cumin
  • Salt
  • Nutritional yeast for a hint of cheesiness
  • Garlic
  • Plant based milk
  • Cornstarch
  • Red onion
  • Butter beans
  • Grated vegan cheese to serve

How to make the best tahini garlic pasta!

Firstly, cook your pasta according to packaging instructions until al dente. This usually takes around 10-12 minutes. Drain and rinse when done.

In the meantime, add the tofu, tahini, cumin, salt, nutritional yeast, garlic, plant based milk and cornflour to a blender or food processor. Blend until super smooth.

Add the red onion and the butter beans to a non-stick saucepan either with water or a little bit of olive oil. Sauté for 3-4 minutes to allow the onion to soften.

Pour in the sauce and stir continuously to allow it to thicken. Add the pasta and toss with a pair of kitchen tongs, ensuring it is evenly coated.

Divide between plates/bowls and serve with garnishes of your choice!

Other delicious vegan pasta recipes

Vegan tahini garlic pasta gluten-free oil-free

Let me know in the comments: what’s your go-to pasta sauce? If you give this vegan tahini garlic 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!

Vegan tahini garlic pasta gluten-free oil-free
Print Recipe

Vegan Tahini Garlic Pasta

The perfect creamy vegan tahini garlic pasta with butter beans and a secret ingredient! Ready in less than 20 minutes and super hearty. Gluten-free, oil-free and nut-free.
Prep Time5 mins
Cook Time12 mins
Total Time17 mins
Course: Main Course
Cuisine: Vegan
Keyword: butter beans, garlic, pasta, sauce, Tahini
Servings: 3
Calories: 543kcal
Author: Maria Gureeva

Equipment

  • Saucepan
  • Blender or food processor
  • Non-stick frying pan

Ingredients

  • 7 oz gluten-free pasta any shape works
  • 10 oz silken tofu
  • 1/4 cup tahini
  • 1 tsp cumin
  • 1 tsp sea salt
  • 2 tbsp nutritional yeast
  • 3 cloves garlic
  • 1/2 cup plant based milk
  • 1 tbsp cornstarch
  • 1/2 large red onion chopped
  • 1 can butter beans drained and rinsed
US Customary - Metric

Instructions

  • Firstly, cook your pasta according to packaging instructions until al dente. This usually takes around 10-12 minutes. Drain and rinse when done.
  • In the meantime, add the tofu, tahini, cumin, salt, nutritional yeast, garlic, plant based milk and cornstarch to a blender or food processor. Blend until super smooth.
  • Add the red onion and the butter beans to a non-stick saucepan either with water or a little bit of olive oil. Sauté for 3-4 minutes to allow the onion to soften.
  • Pour in the sauce and stir continuously to allow it to thicken. Add the pasta and toss with a pair of kitchen tongs, ensuring it is evenly coated.
  • Divide between plates/bowls and serve with garnishes of your choice!

Nutrition

Calories: 543kcal | Carbohydrates: 80g | Protein: 24g | Fat: 16g | Saturated Fat: 3g | Sodium: 882mg | Potassium: 836mg | Fiber: 10g | Sugar: 5g | Vitamin C: 3mg | Calcium: 138mg | Iron: 5mg

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Gluten-free vegan tahini garlic pasta

Baked Vegan Orange Cauliflower

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This baked vegan orange cauliflower is flavourful, chewy, crunchy on the outside and soft on the inside. You only need simple ingredients and around 40 minutes for this ‘fakeaway’ weeknight dinner. Gluten-free and oil-free.

Baked vegan orange cauliflower gluten-free oil-free

One of my favourite cooking endeavours is making vegetables taste delicious. Or, hiding vegetables in comforting recipes that don’t feel veggie-based at all. One of the best things to do that with is cauliflower for sure. It’s famous for its ability to transform into pretty much any dish.

 

So as someone who loves sweet and sour orange flavours and cauliflower, it made sense to develop and share an orange cauliflower recipe. Trust me, you’re gonna wanna give this one a go! If you do, remember to leave a star rating with your feedback :).

Closeup of cauliflower florets in an orange sauce in a bowl

Baked vegan orange cauliflower

If you want to recreate Chinese takeaway at home, orange cauliflower is a great plant based alternative to orange chicken – and this one requires no fancy ingredients/fake meats. Just simple ingredients and a very straightforward preparation method. Serve it over a bed of rice, and you’re good to go.

Bowl with orange cauliflower resting on a bed of rice

As you will see, I did not use breadcrumbs for this recipe. The reason for that is me wanting to keep this recipe gluten-free and the difficulty of finding gluten-free breadcrumbs. I’m pretty sure I’ve only ever seen them in one major supermarket. But fear not, because the batter is still super flavourful and crispy. And of course, if you want to dip the florets in breadcrumbs, feel free to do so.

Closeup of cauliflower bites in an orange sauce resting on a bed of rice

The orange sauce is sticky and rich, without an overwhelming orange flavour. It compliments the battered cauliflower perfectly!

Tips for the best baked cauliflower

Cauliflower bites with spring onion and sesame seeds over a bed of rice

  • Make sure to dip each floret in the batter generously! This will allow it to turn into a thick crust.
  • Bake the cauliflower for long enough – otherwise, you won’t achieve that ideal softness on the inside.
  • But at the same time, be careful not to burn it! The batter on the outside should be golden, but definitely not charred.
  • Don’t start making the sauce too soon. It’s best served warm and fresh.
  • Feel free to add any other vegetables of your choice! Just stir-fry them in the frying pan before heating up the sauce.

Ingredients you’ll need

Ingredients to make baked cauliflower bites

  • All-purpose gluten-free flour.
  • Chickpea flour. Don’t worry, after baking it will lose its distinctive flavour!
  • Cumin.
  • Plant based milk of your choice.
  • A large head of cauliflower, chopped into florets.
  • Freshly squeezed orange juice.
  • Apple cider vinegar.
  • Tamari.
  • Orange zest.
  • Tomato paste.
  • Water.
  • Minced garlic cloves.
  • Cornstarch.
  • Optional black sesame seeds for serving.

Step-by-step to amazing vegan orange cauliflower

First, preheat the oven to 200 degrees C/400 F.

Prepare the batter by whisking together the gluten-free flour, chickpea flour, cumin, and plant based milk. Dip each cauliflower floret in the batter, making sure it’s evenly and thoroughly coated. Lay out the florets on a sheet of baking paper over a baking tray. Bake in the preheated oven for 15-20 minutes, until golden brown.

Baked cauliflower bites on a sheet of parchment paper

Meanwhile, whisk together the orange juice, apple cider vinegar, tamari, orange zest, tomato paste, water, garlic cloves and cornstarch.

When the cauliflower is ready, transfer it into a bowl. Pour the sauce into a frying pan and stir for 2-3 minutes over a medium heat, until it starts to bubble and thicken up. At this stage add the cauliflower and stir until the sauce is fully thickened and the cauliflower is evenly coated.

Storing and freezing orange cauliflower

This recipe tastes best when eaten on the same day, however you could keep it in the fridge for up to around 2 days in an airtight container. I would not recommend freezing this dish.

You’ll love this easy recipe!

Bowl with vegan orange cauliflower

Vegan orange cauliflower is one of my favourite dinners because it’s…

  • Made from simple ingredients.
  • Sticky, rich, and full of flavour.
  • On point in terms of the sweet/sour ratio.
  • Gluten-free.
  • Oil-free.
  • A perfect homemade takeout alternative.

Vegan baked orange cauliflower gluten-free oil-free

Other vegan recipes with cauliflower

  • Tahini cauliflower steak.
  • Cauliflower wings with almond dip.
  • Red lentil cauliflower Dahl.

Let me know in the comments: what’s your favourite way to cook with cauliflower? If you give this baked vegan orange cauliflower 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.

Baked vegan orange cauliflower gluten-free oil-free
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Baked Vegan Orange Cauliflower (Gluten-free & Oil-free)

The tastiest baked vegan orange cauliflower! This recipe is a great 'fakeaway' option that's made with simple ingredients. Serve with sesame seeds and rice for a super comforting meal! Gluten-free and oil-free.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Chinese, Vegan
Keyword: cauliflower, fakeout, sweet and sour sauce, Takeout
Servings: 4
Calories: 270kcal
Author: Maria Gureeva

Equipment

  • Mixing bowl
  • Parchment paper
  • Baking tray
  • Conventional oven
  • Frying pan

Ingredients

  • 1/2 cup chickpea flour
  • 1/2 cup all-purpose gluten-free flour
  • 1 tsp cumin
  • 1 cup plant based milk
  • 1 head cauliflower chopped into florets
  • 1.5 cups orange juice (around 2 large oranges)
  • 1/4 cup apple cider vinegar
  • 1/4 cup tamari
  • 2 tbsp orange zest
  • 2 tbsp tomato paste
  • 5 tbsp water
  • 2 cloves garlic
  • 2 tbsp cornstarch
  • 3 tbsp black sesame seeds to serve (optional)
US Customary - Metric

Instructions

  • First, preheat the oven to 200 degrees C/400 F.
  • Prepare the batter by whisking together the chickpea flour, gluten-free flour, cumin, and plant based milk.
  • Dip each cauliflower floret in the batter, making sure it's evenly and thoroughly coated. Lay out the florets on a sheet of baking paper over a baking tray. Bake in the preheated oven for 15-20 minutes, until golden brown.
  • Meanwhile, whisk together the orange juice, apple cider vinegar, tamari, orange zest, tomato paste, water, garlic cloves and cornstarch. 
  • When the cauliflower is ready, transfer it into a bowl. Pour the sauce into a frying pan and stir for 2-3 minutes over a medium heat, until it starts to bubble and thicken up.
  • At this stage add the cauliflower and stir until the sauce is fully thickened and the cauliflower is evenly coated. Serve with sesame seeds over a bed of rice or noodles of your choice.

Video

Nutrition

Calories: 270kcal | Carbohydrates: 46g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Sodium: 1012mg | Potassium: 902mg | Fiber: 8g | Sugar: 14g | Vitamin A: 321IU | Vitamin C: 122mg | Calcium: 210mg | Iron: 4mg

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Baked vegan orange cauliflower gluten-free oil-free

The Best Vegan Sour Cream

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The best vegan sour cream: this dairy-free substitute is fantastic as an easy-to-make dip, spread or sauce. Make it in under 5 minutes from simple ingredients and and take dishes of your choice to the next level! Gluten-free and oil-free.

The Best Vegan Sour Cream

Before going vegan, I never really considered the possibility of making my own sauces. I just grabbed whatever caught my eye at the store. But, as I came to discover throughout my journey of eating exclusively plants, making your own is so much more fun! Homemade sauces taste better, not to mention the benefits of using fresh and wholesome ingredients.

 

That’s where vegan sour cream comes in: you’ll end up falling in love with it, just like I did! This is a great-tasting alternative to the dairy option that requires very little hands-on time.

Vegan sour cream in a glass jar

About vegan sour cream

Have you ever just tried a recipe, fell in love with it, and proceeded to eat it every day for the next few weeks, sometimes more than once a day? Yep, that’s me with this plant based sour cream alternative.

Pasta with vegan sour cream

Store-brought versions are quite hard to find. I used to opt for plant based yoghurt as an alternative. But, making your own takes just 5 minutes and it’s incredibly tasty. I used cashews for a creamy base, then used carefully-selected, yet simple ingredients to enhance the flavour.

Closeup of a jar of vegan sour cream with dill

The end result is perfectly tangy, smooth and flavourful sauce. Definitely good enough to eat by itself with a spoon!

Ingredients you’ll need

You only need a handful of easily-accessible ingredients. These are:

Ingredients for vegan sour cream

  • Raw, unsalted cashew nuts. If you don’t have a high speed blender, soak them in warm water for at least 4 hours before making this sauce. Otherwise, an hour of soaking or 15 minutes of simmering in a saucepan is sufficient.
  • Unsweetened plant based milk of your choice.
  • Nutritional yeast – perfect for enhancing flavour.
  • Apple cider vinegar.
  • Whole garlic cloves.
  • Freshly-squeezed lemon juice.
  • Sea salt.
  • Tahini.

And that’s it!

How to make dairy-free sour cream

It couldn’t be easier. Drain and rinse your cashews after soaking/simmering. Transfer them to your blender/food processor together with the plant based milk, nutritional yeast, apple cider vinegar, garlic, lemon juice, salt and tahini. Stop to scrape down the sides if necessary.

When done, transfer to your serving dish, jar or container.

Vegan sour cream in a jar

Tips and trick

  • Make sure to soak the cashews properly, especially if not using a high speed blender. This will help get rid of any grainyness and make the sour cream as smooth as possible.
  • Use raw cashews because the flavour of roasted ones is too overpowering for this recipe.
  • If you have trouble blending or want a thinner consistency, add more plant based milk.
  • Nutritional yeast is optional, but does make the final result incredibly tasty.
  • Use good quality sea salt or pink Himalayan salt for the best flavour profile.

Closeup of vegan sauce in a jar with dill on top

Storing vegan sour cream

This stays fresh in the fridge in an airtight container for up to 5-6 days. You can also freeze it in a freezer-friendly container for up to 2 months, leaving to thaw in the fridge overnight if you choose to do this.

Jar of dairy-free sour cream with dill sprinkled on top

Serving suggestions

Gluten-free vegan piroshki next to a jar of vegan sour cream

There are so many ways to use sour cream! It’s a famous topping for stuffed potatoes, and a great dip for just about anything: chips, vegetables, breadsticks, etc. As you can see in the photos and in the video, I used it as a dip for piroshki, and often stir it into pasta for a quick, easy and tasty meal.

Pasta with peas in a creamy vegan sauce

It’s also a great addition to tacos and burritos, a wonderful dipping sauce for cabbage rolls, and perfect for drizzling over crispy lemon potatoes. If you make your own vegan pizza, drizzle the sour cream on top or create a fun crust-dipping experience. Or, how about spreading a couple tbsp on sandwiches and wraps?!

Piroshki with vegan dipping sauce

Other vegan sauce recipes

The best vegan sour cream

Let me know in the comments: what’s your favourite sauce to make at home? If you give this vegan sour cream a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your recreations, and leave your feedback in the comments below together with a star rating!

The Best Vegan Sour Cream
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The Best Vegan Sour Cream

The best vegan sour cream: smooth, creamy, ready in just 5 minutes using simple ingredients. Serve as a dip, sauce, spread for sandwiches, or stirred into pasta. Gluten-free and oil-free.
Prep Time5 mins
Total Time5 mins
Course: Appetizer, Side Dish
Cuisine: Vegan
Keyword: 10 minute recipes, Cashews, dip, nutritional yeast, sauce, spread
Servings: 8
Calories: 203kcal
Author: Maria Gureeva

Equipment

  • High speed blender

Ingredients

  • 2 cups raw cashews (see recipe notes)
  • 1 cup plant based milk unsweetened
  • 2 tbsp nutritional yeast
  • 2 tbsp apple cider vinegar
  • 2 cloves garlic
  • 1/2 tbsp sea salt
  • 1 tbsp tahini
US Customary - Metric

Instructions

  • Drain and rinse your cashews after soaking/simmering. Transfer them to your blender/food processor together with the plant based milk, nutritional yeast, apple cider vinegar, garlic, lemon juice, salt and tahini. Stop to scrape down the sides if necessary.
  • If you are having trouble blending, or want a runnier consistency, add more plant based milk.

Video

Notes

If not using a high-speed blender, soak the cashews in warm water for at least 4 hours. Otherwise, either soak for 1 hour or simmer in a saucepan or 15 minutes.

Nutrition

Calories: 203kcal | Carbohydrates: 11g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Sodium: 481mg | Potassium: 259mg | Fiber: 2g | Sugar: 2g | Vitamin C: 1mg | Calcium: 53mg | Iron: 2mg

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The best vegan sour cream

Stuffed Cabbage Rolls

· 1 Comment

Vegan stuffed cabbage rolls with rice, mushrooms and vegetables, and an easy tomato sauce! This healthy recipe, which requires just wholesome plantbased ingredients, is great for a weeknight dinner and batch cooking. Gluten-free and oil-free. 

Vegan stuffed cabbage rolls recipe

My favourite type of recipes are the super simple ones, featuring basic ingredients; comforting, but also packed full of vegetables and healthy. I randomly remembered how much I used to love stuffed cabbage rolls, and when I recreated the recipe, the result definitely did not disappoint.

 

It’s been really cool to see lots of people eating more plant based recently. If you are too, or even looking to go 100% vegan, I would definitely recommend this vegan stuffed cabbage rolls recipe recipe.

About these vegan stuffed cabbage rolls

Closeup of vegan cabbage rolls in a baking dish with tomato sauce and vegan cheese

Different variations of cabbage rolls are prevalent across many cultures throughout the world. In Russia, where I grew up, stuffed cabbage leaves are called ‘golubtsi’. People often prepare them for special occasions, such as New Year’s Eve, or even inviting guests over for dinner. They sometimes contain meat and fish, but are often naturally vegan too. I used to eat them quite a lot when I was little, but didn’t actually like the meat version as much as I enjoyed them with just a simple plant based filling ingredients.

They definitely show that you do not need a lot of fancy ingredients to cook a vegan dish that’s healthy and doesn’t miss any flavour. What’s great about these cabbage rolls is just how simple and inexpensive the ingredients are. I like to serve mine with vegan cheese, but those are entirely optional because the stuffed cabbage rolls have a lot of flavour by themselves, let alone with a tomato sauce.

Plate with stuffed cabbage rolls in a tomato sauce; a rectangular baking dish stands in the background

The filling of these stuffed cabbage rolls is incredibly simple, requiring just rice and mushrooms as the main ingredients. Something I like doing is making a larger batch and saving some of it to eat during the week for lunch and dinner, typically with some beans or tofu.

Rectangular baking dish with stuffed cabbage rolls in a tomato sauce with vegan cheese on top

What’s to love about these stuffed cabbage leaves?

They are

  • Undetectably vegan and non-vegan approved.
  • Naturally gluten-free.
  • Oil-free.
  • Made with healthy, whole ingredients.
  • Budget friendly.
  • Easy and beginner-friendly.
  • Perfect for a family dinner.
  • Great for meal prep.

Plate with vegan cabbage rolls stuffed with rice and mushrooms

You can serve these either for dinner or lunch with any side of your choice, or by themselves. Oftentimes, they can taste even better the next day!

Storing and freezing cabbage rolls

These are so easy to make ahead, and can be enjoyed hot or cold! Simply transfer them to an airtight container and leave in the fridge for up to 3-4 days. You can also prepare the rolls ahead of time, but bake before you’re about to serve for the freshest taste.

Closeup of stuffed cabbage rolls on a white plate

This is a freezer-friendly recipe: stuffed cabbage leaves can be frozen for up to a month in a freezer-appropriate container.

Instructions

PREPARE THE RICE AND THE CABBAGE

Firstly, start boiling your rice according to packaging instructions. If using wholegrain rice, this is going to take 25-30 minutes, but white rice varieties such as white Basmati usually take 12-15.

While the rice is cooking, remove as much of the stem as possible from a large white cabbage, submerge it in boiling water (you can add a little bit of salt if you want) and boil for around 10 minutes. Drain, allow to cool, and when cool enough to handle, remove the larger leaves from the outside and set them aside. At the same time, preheat a conventional oven to 180 degrees C/350 F.

Alternatively, you can microwave the cabbage on full power for 5-7 minutes. Carefully remove the leaves, and submerge them in boiling water for 3-4 minutes.

MAKE THE FILLING

Add the finely-chopped onion and mushrooms to a non-stick frying pan. Sauté for 3-4 minutes, allowing them to soften and cook down. Next, add the cumin, apple cider vinegar, tamari, cooked rice and spring onion. Stir together for a few minutes before removing from the heat.

Wholegrain rice filling for cabbage rolls

MAKE THE TOMATO SAUCE

Add the minced garlic and tomato paste to a non-stick frying pan and cook for 2-3 minutes, stirring frequently, so that the garlic becomes super fragrant.

Homemade tomato sauce in a frying pan

Next, add salt, paprika, tinned tomatoes, and lime juice. Simmer over a medium heat for around 5 minutes, stirring frequently.

ASSEMBLE AND BAKE

Lay out each cabbage leaf on a flat surface and place 3 tbsp-1/4 cup of the filling near the stem. Roll the leaf carefully, making sure it doesn’t break and tucking in the sides as you go.

Transfer the leaves to a rectangular baking dish. Add a generous layer of the tomato sauce on top as well as optional vegan cheese. Cover with aluminium foil and bake in the preheated oven for 25-30 minutes.

Closeup of stuffed cabbage rolls in a baking dish

Other simple ingredient recipes

Let me know in the comments – what’s your favourite simple plantbased dish? If you give this vegan stuffed cabbage rolls 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 stuffed cabbage rolls recipe
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5 from 1 vote

Vegan Stuffed Cabbage Rolls

Vegan stuffed cabbage rolls with rice, mushrooms and vegetables, and an easy tomato sauce! This healthy recipe, which requires just wholesome plantbased ingredients, is great for a weeknight dinner or as an appetizer or starter for special occasions. Gluten-free and oil-free. 
Prep Time40 mins
Cook Time30 mins
Total Time1 hr 10 mins
Course: Appetizer, Main Course
Cuisine: Vegan
Keyword: appetizer, cabbage, cabbage rolls, Dinner, easy, Gluten free, Mushrooms, Oil free, party food, starter
Servings: 12 cabbage rolls
Calories: 79kcal
Author: Maria Gureeva

Equipment

  • Saucepan x 2
  • Conventional oven
  • Non-stick frying pan
  • Rectangular baking dish

Ingredients

  • 2/3 cup wholegrain rice or any other rice of your choice
  • 1 medium green cabbage

For the filling

  • 1 medium onion finely chopped
  • 2 cups mushrooms finely chopped
  • 1 tsp cumin
  • 2 tsp apple cider vinegar
  • 1 1/2 tbsp tamari
  • 2 stems spring onion chopped

For the tomato sauce

  • 2 cloves garlic minced
  • 2 tbsp tomato paste
  • 1/2 tsp salt
  • 1 tsp paprika
  • 1 lime juice of

To serve (optional)

  • 1/4 cup vegan cheese
US Customary - Metric

Instructions

PREPARE THE RICE AND THE CABBAGE

  • Boil your rice according to packaging instructions. If using wholegrain rice, this is going to take 25-30 minutes, but white rice varieties such as white Basmati usually take 12-15.
  • While the rice is cooking, remove as much of the stem as possible from a large white cabbage, submerge it in boiling water (you can add a little bit of salt if you want) and boil for around 10 minutes.
  • Drain, allow to cool, and when cool enough to handle, remove the larger leaves from the outside and set them aside. At the same time, preheat a conventional oven to 180 degrees C/350 F.
  • Alternatively, you can microwave the cabbage on full power for 5-7 minutes. Carefully remove the leaves, and submerge them in boiling water for 3-4 minutes.

MAKE THE FILLING

  • Add the onion and mushrooms to a non-stick frying pan. Sauté for 3-4 minutes, allowing them to soften and cook down.
  • Next, add the cumin, apple cider vinegar, tamari, cooked rice and spring onion. Stir together for a few minutes before removing from the heat.

MAKE THE TOMATO SAUCE

  • Add the minced garlic and tomato paste to a non-stick frying pan and cook for 2-3 minutes, stirring frequently, so that the garlic becomes super fragrant.
  • Next, add salt, paprika, tinned tomatoes, and lime juice. Simmer over a medium heat for around 5 minutes, stirring frequently.

ASSEMBLE AND BAKE

  • Lay out each cabbage leaf on a flat surface and place 3 tbsp-1/4 cup of the filling near the stem. Roll the leaf carefully, making sure it doesn't break and tucking in the sides as you go.
  • Transfer the leaves to a rectangular baking dish. Add a generous layer of the tomato sauce on top as well as optional vegan cheese. Cover with aluminium foil and bake in the preheated oven for 25-30 minutes.

Video

Nutrition

Calories: 79kcal | Carbohydrates: 16g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 283mg | Potassium: 266mg | Fiber: 3g | Sugar: 4g | Vitamin A: 209IU | Vitamin C: 31mg | Calcium: 43mg | Iron: 1mg

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Rice and mushroom stuffed cabbage rolls

Chocolate Chip Cookie Dough

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Chocolate chip vegan cookie dough! Grab a spoon and dig into this healthier dessert that you can make in 5 minutes when you want something sweet. Gluten-free and 100% delicious!

Chocolate chip vegan cookie dough

I’m going through a serious cookie dough phase at the moment. I’ve been testing so many different variations of it and every single one makes my life a fraction better. A part of my obsession is the ease of preparation. And also there’s a particular satisfaction to eating cookie dough as opposed to actual cookies!

 

No shame to actual cookies, because we can all agree that they’re pretty phenomenal. But today is all about cookie dough, chocolate chips, and bringing them together to make next-level deliciousness.

Vegan cookie dough balls with chocolate chips

About this vegan cookie dough

As I said, I’m obsessed with this recipe. When one thinks of 5-minute recipes, convenience and blandness often come to mind. But this kinda defeats that myth! This cookie dough is packed full of flavour and practically melts in your mouth. I always try to make it last at least a couple days, but proceed to eat the whole thing in one sitting lol.

It’s also healthier than most cookie dough recipes, made with almond flour and sweetened with maple syrup. You can leave out the chocolate chips if you want to make this oil-free, or replace them with frozen berries, dried fruit or nuts. Either way, it’s going to be delicious!

What ingredients do I need?

Ingredients for vegan cookie dough

  • Gluten-free oat flour. You can also use standard gluten-free all-purpose flour. To make your own oat flour, blend gluten-free oats in a blender or food processor.
  • Almond flour. This is pretty essential and I wouldn’t recommend swapping it out. I’ve tried this recipe with coconut flour and the texture was slightly off.
  • Coconut sugar.
  • Good quality sea salt.
  • Maple syrup.
  • Plant based milk of your choice. Leave this out if you want a drier texture.
  • Peanut butter. Alternatively, use any other nut or seed butter of your choice. Tahini works really well!
  • Chocolate chips. Leave these out to make the recipe oil-free.

How to make the best egg-free cookie dough.

It couldn’t be easier! Firstly, stir together the dry ingredients (oat flour, almond flour, coconut sugar and salt).

Then, add the maple syrup, plant based milk and peanut butter. Stir together really well, using your hands if necessary, until a sticky cookie dough ball forms.

Finally, fold in the chocolate chips using a rubber spatula. Grab a spoon and enjoy!

You will love this no-bake treat!

It’s…

No-bake vegan dessert with chocolate chips

  • 100% vegan as always
  • Gluten-free
  • Egg-free and dairy-free
  • Healthier than most cookie dough recipes
  • No-bake
  • Ready in 5 minutes

Other easy vegan desserts

  • Easy chocolate mousse
  • Millionaire shortbread
  • Carrot cake bliss balls
  • Carrot muffins
  • Peanut butter cups

Chocolate chip vegan cookie dough

Let me know in the comments: what’s your favourite 5-minute dessert? If you give this vegan cookie dough a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below with a star rating!

Chocolate chip cookie dough vegan gluten-free
Print Recipe

Chocolate Chip Vegan Cookie Dough

The perfect vegan cookie dough with chocolate chips! This egg-free delight practically melts in your mouth, and you only need 5 minutes and 8 ingredients to make it from start to finish.
Prep Time5 mins
Total Time5 mins
Course: Dessert
Cuisine: Vegan
Keyword: 10 minutes or less, Almond flour, chocolate, cookie dough, No-bake, oat flour, peanut butter
Servings: 4
Calories: 419kcal
Author: Maria Gureeva

Equipment

  • Mixing bowl
  • Spoon and/or rubber spatula

Ingredients

  • 1 cup gluten-free oat flour (see recipe notes)
  • 1/2 cup almond flour
  • 2 tbsp coconut sugar
  • 1 tsp sea salt
  • 2 tbsp maple syrup
  • 2 tbsp plant based milk
  • 1/4 cup peanut butter
  • 1/3 cup vegan chocolate chips
US Customary - Metric

Instructions

  • Firstly, stir together the oat flour, almond flour, coconut sugar and salt. 
  • Add the maple syrup, plant based milk and peanut butter. Stir together really well, using your hands if necessary, until a sticky cookie dough ball forms. 
  • Finally, fold in the chocolate chips using a rubber spatula. Grab a spoon and enjoy!

Video

Notes

  • Make your own oat flour by adding gluten-free rolled oats to a blender or food processor and blending until a fine flour texture forms. 

Nutrition

Calories: 419kcal | Carbohydrates: 47g | Protein: 12g | Fat: 23g | Saturated Fat: 6g | Sodium: 684mg | Potassium: 238mg | Fiber: 5g | Sugar: 19g | Calcium: 92mg | Iron: 3mg

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Easy Vegan Chocolate Mousse

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The perfect easy vegan chocolate mousse, made with aquafaba and dark chocolate for a rich, creamy dessert that requires just 5 ingredients. The texture is so smooth and airy that you won’t miss the dairy and eggs! 

Easy vegan chocolate mousse light and fluffy

Chocolate mousse – what pretty much all of my dreams are made of. Seriously, I could eat buckets of the stuff in one sitting. I actually started making my own vegan mousses a while ago, so I’m not sure why it’s taken me so long to finally share this recipe.

 

Regardless, here we are and I hope you try this one out! It’s incredibly easy and perfect for a lighter summery treat now that summer is right around the corner. Although, if we keep it 100, chocolate desserts are always a good idea. No questions asked.

Bowl with vegan chocolate mousse, raspberries and banana

Light & airy vegan chocolate mousse

It’s surprisingly easy to create a vegan chocolate mousse with that melt-in-your-mouth texture that we all love. This one is incredibly smooth and decadent, with just the right amount of sweetness. It’s a perfect dessert to whip up for yourself, leave to chill in the fridge and have it ready to go for after dinner when you’re craving something sweet.

Chocolate mousse in a glass jar

I added a little bit of lime juice just to enhance the flavour profile, but this is completely optional. I then turned it into a double chocolate mousse through the addition of chocolate chips. It’s very simple, but makes it just that much more indulgent!

What is aquafaba?

Aquafaba is basically the ingredient from a can/glass jar of chickpeas – chickpea cooking water. It sounds gross, I know. I lived under a rock for a while and did not realise this trend was actually a thing and when I came across it, I was a bit skeptical. I saw people using it as an egg white replacement across a whole range of treats. Think vegan meringues, mousses, frosting, etc.

Aquafaba mousse in a large mixing bowl with chocolate chips

I thought to myself – why would I want my dessert to taste like chickpeas?! But trust me, it doesn’t and it works like magic. No one would think that whipped chickpea cooking water is a magical secret ingredient, but it totally is.

How to make the perfect vegan chocolate mousse

Start by melting your dark chocolate. This can be done by breaking up a bar of chocolate, placing the chunks into a heatproof bowl over a saucepan of gently simmering water. Allow it to sit there until it melts fully, which usually takes around 5-7 minutes. Allow to cool for at least 10 minutes after at room temperature.

Ingredients for aquafaba mousse

Next, drain a can of chickpeas and retain the aquafaba in a large mixing bowl. Using a handheld electric mixer, whisk the aquafaba for at least 10-12 minutes, until stiff peaks form. Be patient with it, as the result is worth it 100%!

Pour in the lime juice and the maple syrup, whisking for a further 2-3 minutes. Then, pour in the dark chocolate at the same time as whisking, taking around 30 seconds to complete the entire process.

Use a rubber spatula to fold in the chocolate chips. Divide between jars or glasses and leave to chill in the fridge for at least 1 hour before serving.

What can I do with the chickpeas?

So you’ve made this mousse, and now you have a tin of drained chickpeas sitting around. Fear not, because there are plenty of ways you can put them to good use. How about making my vegan butter chicken, or throwing them into chickpea pasta with mushrooms?! For something quick, light and refreshing, try massaged kale salad with roasted chickpeas, or a peanut chickpea curry for a comforting dinner option.

You will love this dairy-free dessert!

It is…

  • Rich and creamy
  • Indulgent
  • Smooth and airy
  • Easy to make
  • Light and fluffy
  • Made with just 5 ingredients
  • Perfect for an easy treat any day of the week!
  • A chocolate lover’s dream

Easy vegan chocolate mousse

Other dreamy vegan desserts

  • Chocolate banana bread
  • Millionaire shortbread
  • Carrot cake bliss balls
  • Banana cream pie
  • Lemon poppyseed cake

Let me know in the comments: have you ever tried cooking with aquafaba? If you give this vegan chocolate mousse a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below, leaving a star rating!

Easy vegan chocolate mousse light and fluffy
Print Recipe

Easy Vegan Chocolate Mousse (With Aquafaba)

This easy vegan chocolate mousse is light, airy and perfect for an easy dessert or snack. Made with aquafaba, it has a great melt-in-your-mouth texture and needs just 5 ingredients.
Prep Time22 mins
Chilling time1 hr
Total Time1 hr 22 mins
Course: Dessert
Cuisine: Vegan
Keyword: aquafaba, chocolate, Dessert, mousse, Snack
Servings: 4
Calories: 233kcal
Author: Maria Gureeva

Equipment

  • Heatproof bowl
  • Saucepan
  • Mixing bowl
  • Electric whisk

Ingredients

  • 3.5 oz dark chocolate
  • 3/4 cup aquafaba liquid from 1 14-oz can chickpeas
  • 1 tbsp lime juice optional
  • 2 tbsp maple syrup
  • 1/4 cup vegan chocolate chips optional
US Customary - Metric

Instructions

  • Start by melting your dark chocolate. This can be done by breaking up a bar of chocolate, placing the chunks into a heatproof bowl over a saucepan of gently simmering water. Allow it to sit there until it melts fully, which usually takes around 5-7 minutes. Allow to cool for at least 10 minutes after at room temperature.
  • Next, drain a can of chickpeas and retain the aquafaba in a large mixing bowl. Using a handheld electric mixer, whisk the aquafaba for at least 10-12 minutes, until stiff peaks form. Be patient with it, as the result is worth it 100%!
  • Pour in the lime juice and the maple syrup, whisking for a further 2-3 minutes. Then, pour in the dark chocolate at the same time as whisking, taking around 30 seconds to complete the entire process.
  • Use a rubber spatula to fold in the chocolate chips. Divide between jars or glasses and leave to chill in the fridge for at least 1 hour before serving.

Video

Nutrition

Calories: 233kcal | Carbohydrates: 25g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 1mg | Sodium: 6mg | Potassium: 200mg | Fiber: 3g | Sugar: 17g | Vitamin C: 1mg | Calcium: 44mg | Iron: 4mg

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Easy vegan chocolate mousse with aquafaba Pinterest

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