Type what you have

Ingredients

• ✓ vegan cream cheese
• white sugar
• vegan chocolate chip
• salt
• vanilla extract
• cornstarch
• plain non-dairy yogurt
• white sugar
• vanilla extract
• white vinegar
• vegetable oil
• water
• salt
• baking soda
• cocoa powder
• sugar
• all-purpose flour

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
2. 2 Combine flour, sugar, cocoa, baking soda, and salt for cupcakes together in a bowl. Add water, oil, vinegar, and vanilla and beat until combined; be careful not to overmix.
3. 3 Beat vegan cream cheese and sugar for filling together in a separate bowl until smooth. Add vegan yogurt, cornstarch, vanilla, and salt and beat until combined. Fold in chocolate chips.
4. 4 Fill each prepared muffin cup 2/3 full with chocolate batter. Spoon a heaping tablespoon of the cream cheese mixture on top of the chocolate batter. Sprinkle the remaining sugar on top.
5. 5 Bake in the preheated oven until both the cake and filling appear set, about 20 minutes. Remove from the oven and let cool completely, about 30 minutes; these taste best when completely cooled.

By Emily

Ingredients

• ✓ vegan cream cheese
• sweet potato
• sea salt
• vegan butter
• brown sugar
• sea salt
• black pepper
• cinnamon
• nutmeg
• ginger
• panko bread crumb
• vegan cheddar cheese
• parsley
• green onion
• nutmeg

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Pierce sweet potatoes all over with a fork. Rub 1 tablespoon sea salt into potato skins. Place on a parchment-lined baking sheet.
3. 3 Bake in the preheated oven until a sharp knife easily cuts into potatoes, 50 to 60 minutes. Remove from oven and allow to cool enough to handle, about 10 minutes. Leave the oven on; cut potatoes in half lengthwise.
4. 4 Scoop out each potato half into a large bowl, making sure to keep the outer peel/shell intact. Mash the cooked sweet potato flesh thoroughly, until smooth, then add cream cheese, butter, brown sugar, 1 teaspoon salt, pepper, cinnamon, 1/8 teaspoon nutmeg, and ginger. Mix completely. Spoon filling into each potato skin. Place filled skins back onto the parchment-lined pan. Sprinkle with panko bread crumbs. Cut vegan Cheddar into strips and layer onto potatoes like lattice.
5. 5 Bake in the preheated oven until potatoes are just beginning to brown, 10 to 12 minutes. Remove from oven; sprinkle with parsley and green onions. Bake for an additional 3 to 5 minutes. Sprinkle with remaining nutmeg prior to serving.

By The Carrot Underground

Ingredients

• ✓ vegan cream cheese
• olive oil
• onion
• garlic
• vegetarian ground beef crumbles
• chipotle chili
• adobo sauce
• adobo sauce
• chipotle pepper
• cumin
• onion powder
• nutritional yeast
• salt
• corn tortilla
• cooking spray

Instructions

1. 1 Heat olive oil in a large skillet over medium heat. Add onion and garlic and cook for 3 minutes. Add vegetarian beef crumbles, chipotle peppers, adobo sauce, cumin, and onion powder. Cook and stir for 5 minutes.
2. 2 Add cream cheese, nutritional yeast, and salt. Cook until cheese is melted and everything is evenly combined, about 2 minutes. Remove from heat.
3. 3 Preheat an air fryer to 400 degrees F (200 degrees C).
4. 4 Spoon a heaping tablespoon of mixture into the middle of each tortilla and roll up. Working in batches, place a single layer of taquitos in the air fryer basket, seam-side down. Spray the tops with cooking spray. Air fry for 6 minutes. Transfer to a paper towel-lined plate. Repeat with remaining taquitos.

By Soup Loving Nicole