Type what you have

Ingredients

• ✓ vegan butter
• water
• cashew milk
• brown rice
• red potato
• cabbage
• carrot
• yellow onion
• olive oil
• garlic powder
• salt
• black pepper
• onion powder

Instructions

1. 1 Combine 8 cups water, cashew milk, brown rice, red potatoes, cabbage, carrots, onion, vegan butter, olive oil, garlic powder, salt, pepper, and onion powder in a very large pot over medium heat; bring to a boil. Boil for 5 minutes, then reduce heat to low, cover, and simmer for 3 hours. Stir occasionally while simmering and add any extra seasonings as desired.

By Charley

Ingredients

• ✓ vegan butter
• brown sugar
• cornstarch
• salt
• coconut milk
• vanilla extract

Instructions

1. 1 Stir brown sugar, cornstarch, and salt together in a medium saucepan. Add 1/2 cup evaporated coconut milk; stir to combine. Add remaining evaporated coconut milk.
2. 2 Heat over medium-low heat, stirring constantly, until mixture thickens to an almost pudding-like consistency, about 15 minutes.
3. 3 Remove from the heat and stir in vegan butter and vanilla. Pour into one serving dish (or 4 smaller dishes) and cover with plastic wrap, so the wrap is touching the surface of the pudding.
4. 4 Refrigerate for at least 4 hours before serving.

By Emily

Ingredients

• ✓ vegan butter
• all-purpose flour
• white sugar
• baking powder
• salt
• coconut milk

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line a baking pan with parchment paper.
2. 2 Sift flour into a bowl and add sugar, baking powder, and salt. Mix together. Add coconut milk and vegan butter; mix together gently until combined.
3. 3 Drop batter by heaping tablespoonfuls onto the prepared pan.
4. 4 Bake in the preheated oven until sides or tops are golden, 10 to 13 minutes. Let sit for 2 minutes before serving.

By dolly

Ingredients

• ✓ vegan butter
• all-purpose flour
• baking powder
• sugar
• salt
• coconut oil
• almond milk

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a baking pan with parchment paper or a nonstick silicone baking mat.
2. 2 Whisk together flour, baking powder, sugar, and salt in a large bowl. Cut in vegan butter and coconut oil with a pastry blender or a fork until the mixture resembles coarse crumbs.
3. 3 Slowly stir in cold almond milk, adding just enough for a wet and sticky dough to come together.
4. 4 Turn dough out onto a lightly floured surface and knead (fold over) 15 times. Gently roll or pat dough to a thickness of 1 to 1 1/2 inches. Cut biscuits with a small biscuit cutter or a small bourbon glass. Gently re-roll dough scraps and cut remaining biscuits for a total of 12.
5. 5 Place biscuits onto the prepared baking sheet so they are touching each other. Don't be afraid to squish them together as this helps them to rise even higher.
6. 6 Bake in the preheated oven until the tops are golden brown, 12 to 15 minutes.

By Erin Mataj

Ingredients

• ✓ vegan butter
• all-purpose flour
• baking soda
• salt
• brown sugar
• egg
• vanilla extract
• vegan chocolate chip

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Whisk together flour, baking soda, and salt.
3. 3 Beat brown sugar and vegan butter in a large bowl for 2 to 3 minutes. Mix in eggs and vanilla. Add flour mixture and mix until combined. Fold in vegan chocolate chips.
4. 4 Drop small spoonfuls of dough 2 inches apart onto the prepared baking sheets.
5. 5 Bake in the preheated oven until edges are golden, rotating halfway through about 10 minutes. Cool on the baking sheet briefly before removing to a wire rack to cool completely.

By Avery

Ingredients

• ✓ vegan butter
• vegetable broth
• potato
• carrot
• onion
• celery
• ginger
• coconut cream
• curry powder
• salt
• black pepper

Instructions

1. 1 Heat vegan butter in a Dutch oven over medium heat until melted. Add vegetable broth, potato, carrots, onion, celery, and ginger; cover and cook, stirring occasionally, until potato is tender, about 30 minutes. Uncover soup and let cool, about 15 minutes.
2. 2 Puree soup in batches in a food processor or high-speed blender until smooth.
3. 3 Return soup to the Dutch oven; stir in coconut cream. Season with curry powder, salt, and pepper. Cook over low heat until soup is heated through, about 10 minutes.

By Hrdlicka

Ingredients

• ✓ vegan butter
• vegetable broth
• water
• oat milk
• salt
• polenta
• vegan white cheese

Instructions

1. 1 Stir together vegetable broth, 1/2 cup water, oat milk, and salt in a saucepan over medium-high heat. Bring to a boil. Reduce heat to medium-low and sprinkle in polenta, stirring constantly. Continue stirring until polenta thickens, about 5 minutes.
2. 2 Reduce temperature to low and cook, stirring often, for about 10 minutes. Add vegan cheese and butter. Stir until smooth. Add remaining water, if necessary, to keep consistency velvety and smooth. Pour polenta onto an oiled plate and let stand a few minutes before serving.

By Buckwheat Queen

Ingredients

• ✓ vegan butter
• coconut jam
• brown sugar
• golden syrup
• oat
• coconut flake

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 10x7-inch glass pan.
2. 2 Combine coconut jam, brown sugar, vegan butter, and golden syrup in a saucepan over medium-low heat. Cook until melted together, about 3 minutes.
3. 3 Meanwhile, pulse oats in a food processor until finely ground.
4. 4 Add ground oats to the melted jam-sugar mixture; stir until coated. Spread mixture in the prepared pan. Sprinkle coconut flakes on top and press down.
5. 5 Bake in the preheated oven until cooked through, about 10 minutes. Remove from the oven and let cool completely, about 30 minutes, before cutting into 36 squares.

By Allrecipes Member

Ingredients

• ✓ vegan butter
• all-purpose flour
• sugar
• baking powder
• salt
• baking soda
• hazelnut coconut milk creamer
• dark chocolate chip

Instructions

1. 1 Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Sift together flour, sugar, baking powder, salt, and baking soda in large bowl. Add vegan butter and mix together with hands until mixture forms large, coarse crumbs the size of peas. Add chocolate chips and creamer, mix for a few more seconds until just moistened. Turn the dough onto a lightly floured work surface and press together gently until the dough clings together in a ball. Pat into a circle about 2-inches thick and 6 inches in diameter.
2. 2 Let sit for 15 minutes at room temperature. Cut into 8 wedges. Sprinkle with remaining tablespoon of sugar.
3. 3 Bake for 15-20 minutes or until golden on top. Allow to cool for a few minutes, before separating wedges.

By So Delicious Dairy Free

Ingredients

• ✓ vegan butter
• ✓ vegan butter
• all-purpose flour
• cocoa powder
• baking soda
• salt
• white sugar
• brown sugar
• almond milk
• dark chocolate
• marshmallow
• powdered sugar
• almond milk
• peppermint candy cane

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch cast iron skillet with vegan butter.
2. 2 Sift flour, cocoa powder, baking soda, and salt into a medium bowl.
3. 3 Combine white sugar, brown sugar, and softened vegan butter in a large bowl. Add dry ingredients and mix until thoroughly combined. Stir in almond milk. Fold in 1/2 of the chocolate chunks.
4. 4 Transfer 2/3 of the dough to the prepared skillet and press it evenly into the bottom. Lay marshmallow slices on top. Cover with remaining dough, flattening it evenly over the top. Sprinkle with remaining chocolate chunks.
5. 5 Bake in the preheated oven for exactly 10 minutes.
6. 6 While the cookie is baking, combine powdered sugar and almond milk in a large mixing bowl. Whisk icing to a drizzling consistency.
7. 7 Remove cookie from the oven and cool slightly. Drizzle icing with a spoon over top of the cookie and top with crushed candy cane.

By FOODBEAST

Ingredients

• ✓ vegan butter
• tomato
• onion
• jalapeno pepper
• vegetable broth
• sugar
• salt
• black pepper
• cornstarch

Instructions

1. 1 Stir tomatoes, onion, and jalapeno peppers together in a stockpot. Add vegetable broth, sugar, salt, and black pepper. Bring to a boil, stirring often. Continue to boil for 20 minutes. Remove from heat and allow to cool slightly, 10 to 15 minutes.
2. 2 Transfer soup carefully to the bowl of a food processor or blender and puree to desired consistency.
3. 3 Place the stockpot back over medium heat. Add vegan butter and cornstarch; whisk together. Stir in 1/2 cup of the soup; continue adding remaining soup while stirring. Cook until heated through, about 5 minutes. Serve.

By cookingfor9

Ingredients

• ✓ vegan butter
• caramel
• almondmilk
• chocolate cake mix
• all-purpose flour
• almondmilk
• semisweet chocolate chip
• walnut
• sea salt

Instructions

1. 1 Heat oven to 350 degrees F. Grease a 13x9-inch baking pan. Line bottom with parchment paper; grease paper.
2. 2 In a medium microwave-safe bowl, combine caramels and 3 tablespoons almondmilk. Microwave on High 1 minute; stir. Microwave 1 minute longer and stir until melted; set aside.
3. 3 In a large bowl, combine melted vegan sticks, cake mix, flour and 1/4 cup almondmilk. Mix well. Spread half of mixture in bottom of pan. Bake 8 minutes.
4. 4 Sprinkle chocolate chips over partially baked bars. Drizzle with caramel; top with nuts. Drop small dollops of remaining dough over the caramel. Bake 17 to 20 minutes or until set. Sprinkle with sea salt. Cool completely, about 2 hours.

By Almond Breeze

Ingredients

• ✓ vegan butter
• all-purpose flour
• sugar
• vanilla extract
• water
• baking powder
• apple
• cinnamon
• aquafaba
• cream of tartar
• confectioners' sugar

Instructions

1. 1 Sift flour into a large bowl. Rub in butter with your fingers until mixture resembles fine crumbs. Stir in sugar, vanilla, cold water, and baking powder until a firm dough forms.
2. 2 Knead dough gently and briefly on a floured work surface. Wrap in plastic wrap and let chill, about 30 minutes.
3. 3 Place apples in a pot and cover with water. Bring to a boil; reduce heat and simmer gently until soft, 15 to 20 minutes. Drain. Mash with a hand blender or potato masher into a thick puree; let cool.
4. 4 Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch pie plate.
5. 5 Press 2/3 of the dough into the pie plate evenly with your fingers to make the crust. Prick crust all over with a fork.
6. 6 Bake crust in the preheated oven until golden, about 20 minutes.
7. 7 Grate remaining 1/3 of the dough onto a baking sheet to make crumbles.
8. 8 Bake crumbles in the preheated oven until golden, about 10 minutes. Reduce oven temperature to 200 degrees F (95 degrees C).
9. 9 Place aquafaba and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Beat on high, gradually adding confectioners' sugar, until meringue is stiff and glossy, 10 to 15 minutes.
10. 10 Measure out 1 1/4 cup apple puree into a bowl. Stir in cinnamon. Spread apple-cinnamon puree over cooled pie crust. Spread meringue over the puree.
11. 11 Bake pie in the preheated oven until golden, 60 to 90 minutes. Turn off oven; keep pie inside until cooled, 45 minutes to 1 hour.
12. 12 Scatter baked crumbles on top.

By likeatcake

Ingredients

• ✓ vegan butter
• pineapple
• all-purpose flour
• baking powder
• baking soda
• salt
• water
• white sugar
• brown sugar
• egg
• lemon
• vanilla extract
• carrot

Instructions

1. 1 Thaw pineapple chunks, then chop finely. Place in a fine mesh strainer over a bowl and press out as much juice as possible with the back of a spoon. Set aside while you prepare the batter.
2. 2 Heat vegan butter in the microwave in 30-second intervals until melted. Allow to cool.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease or line 9 cups of a standard muffin tin.
4. 4 Place flour into a large measuring cup. Add baking powder, baking soda, and salt; stir with a fork.
5. 5 Whisk water, sugars, and egg together in a large bowl. Stir in cooled melted butter, lemon zest, and vanilla. Add dry ingredients and mix until blended. Stir in carrots and pineapple until blended; batter will be very thick. Divide between the prepared muffin cups.
6. 6 Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Remove from the oven and cool in the pan for 5 minutes before removing to a rack to cool completely.

By Bren

Ingredients

• ✓ vegan butter
• gluten-free flour blend
• gluten-free flour blend
• salt
• baking soda
• brown sugar
• white sugar
• egg
• vanilla extract
• oat
• vegan chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine 1/2 cup plus 2 tablespoons flour, salt, and baking soda in a bowl.
3. 3 Cream vegan butter, brown sugar, and white sugar in a bowl until smooth. Beat in egg, then stir in vanilla. Stir in flour mixture until just blended. Mix in oats and chocolate chips. Drop heaping spoonfuls onto an ungreased baking sheet.
4. 4 Bake in the preheated oven until edges are golden, about 12 minutes. Cool on the baking sheet for 2 minutes before removing to a wire rack to cool, 8 to 10 minutes more.

By Theresa Carroll

Ingredients

• ✓ vegan butter
• water
• vegan egg replacer
• all-purpose flour
• almond flour
• flax seed meal
• white sugar
• baking powder
• baking soda
• almond milk
• vanilla extract

Instructions

1. 1 Combine ice cold water and vegan egg replacer in a large bowl; beat with an electric mixer until thick.
2. 2 Stir together all-purpose flour, almond flour, flax seed meal, sugar, baking powder, and baking soda in a second bowl until well combined. Beat almond milk, 4 tablespoons vegan butter, and vanilla extract in a third bowl. Add flour mixture and almond milk mixture alternately to the vegan egg mixture, with blender set on medium speed.
3. 3 Melt 1 tablespoon vegan butter in a skillet over medium heat. Pour 1/2 cup pancake batter into the pan; cook until bubbles form on the top and batter is set on the bottom, 2 to 3 minutes. Flip pancake and cook until light brown on the other side, about 2 minutes. Repeat with remaining batter, adding more vegan butter as necessary.

By Ellie

Ingredients

• ✓ vegan butter
• dark sweet cherry
• white sugar
• blood orange
• orange zest
• salt
• gluten-free flour
• sugar
• almond milk
• baking powder
• salt

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Combine cherries, sugar, orange juice, orange zest, and salt for base in a stockpot over low heat; cook and stir for 10 minutes. Transfer to a 10-inch cast iron skillet.
3. 3 Stir together flour, sugar, almond milk, melted butter, baking powder, and salt for topping in a bowl until well mixed. Scoop over the cherries in the skillet.
4. 4 Bake in the preheated oven until the top is slightly browned, 35 to 45 minutes. Serve immediately.

By TheSaltyCooker

Ingredients

• ✓ vegan butter
• all-purpose flour
• cocoa powder
• baking soda
• salt
• water
• egg replacer
• white sugar
• brown sugar
• vanilla extract
• vegan chocolate mini chip
• peanut butter

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Whisk flour, cocoa, baking soda, and salt together in a medium bowl.
3. 3 Combine water and egg replacer in a small bowl. Mix well and let sit until thickened, about 1 minute.
4. 4 Cream vegan butter, white sugar, and brown sugar together in the bowl of a stand mixer until light and fluffy, about 3 minutes. Mix in egg replacer and vanilla. Gradually mix in dry ingredients until combined. Fold in chocolate chips.
5. 5 Transfer 1/2 of the dough into a well seasoned 10-inch cast iron skillet. Press down with your fingers to distribute evenly over the bottom of the skillet. Spread peanut butter over the dough. Press remaining dough on top of the peanut butter; it's okay if some peanut butter is poking through.
6. 6 Bake in the preheated oven until top is firm to the touch and dry and edges have started to pull away from the sides of the skillet, 35 to 40 minutes.
7. 7 Remove from the oven and let cool for 15 to 20 minutes before slicing; cookie will firm up as it cools.

By jaybu

Ingredients

• ✓ vegan butter
• ✓ vegan butter
• vegan chocolate cookie
• soy milk
• powdered sugar
• vanilla bean paste
• vegetable shortening
• vegetable oil
• white vinegar
• soy milk
• salt
• baking soda
• baking powder
• cornstarch
• all-purpose flour
• vanilla bean paste
• powdered sugar

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease and line two 6-inch cake tins with parchment paper.
2. 2 Beat 1 cup vegan margarine using an electric mixer on low speed in a bowl until soft; add 2 cups powdered sugar and 2 tablespoons vanilla paste gradually on medium-low speed until creamy.
3. 3 Sift flour, cornstarch, baking powder, baking soda, and salt together in another bowl; mix well.
4. 4 Pour 2 1/2 cups soy milk into another bowl and add vinegar; stir until it thickens. Add vegetable oil and stir to combine.
5. 5 Alternate adding small amounts of flour mixture and soy milk mixture to sugar mixture, beating on low speed, until you have combined all ingredients. Divide batter evenly between the two prepared cake tins, being careful not to fill over 3/4-full.
6. 6 Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 80 to 90 minutes.
7. 7 Remove from the oven and let cakes cool completely, about 30 minutes.
8. 8 Mix shortening and vegan butter for frosting together in the bowl of a stand mixer using a paddle attachment on medium-low speed until fluffy. Add vanilla paste and mix to combine. Add powdered sugar and soy milk gradually until desired consistency is reached. Add cookie crumbs slowly and mix until combined. Fill a piping bag with frosting.
9. 9 Place 1 layer of cooled cake on a plate and frost top and sides with frosting; place remaining cake layer on top and frost completely.

By Sara Kidd

Ingredients

• ✓ vegan butter
• soy milk
• water
• maple syrup
• vanilla extract
• spelt flour
• sugar
• salt

Instructions

1. 1 Mix soy milk, water, vegan butter, maple syrup, and vanilla extract together in a bowl.
2. 2 Mix spelt flour, sugar, and salt together in a separate bowl. Mix soy milk mixture into flour mixture.
3. 3 Heat a skillet over medium-high heat. Pour batter into the center of the skillet and swirl so batter covers the entire bottom. Cook until golden brown, about 2 minutes. Flip and cook 1 minute more.

By Eowyn2995

Ingredients

• ✓ vegan butter
• water
• agar-agar
• coconut oil
• powdered sugar
• brown rice flour
• pistachio
• vanilla extract
• salt
• aquafaba
• powdered sugar
• rose water
• pistachio

Instructions

1. 1 Bring water and agar-agar powder to a boil over medium heat. Reduce heat and simmer until thickened, about 5 minutes. Remove from the heat and refrigerate until set, 20 to 30 minutes.
2. 2 Cream vegan butter and coconut oil with an electric mixer on medium speed for about 2 minutes. Sift in powdered sugar, 1 tablespoon at a time, mixing after each addition to combine. Sift in flour and ground pistachios; stir to combine. Stir in vanilla and salt until incorporated, scraping the bowl as necessary. Stir in the prepared agar-agar; your dough will become wet but don't worry, it will harden in the refrigerator. Cover the bowl with plastic wrap and refrigerate, 8 hours to overnight.
3. 3 Preheat the oven to 350 degrees F (175 degrees C). Line a work surface with parchment paper. Line a baking sheet with parchment paper.
4. 4 Remove dough from the refrigerator and divide in half. Cover one half with plastic wrap and return to the refrigerator. Cover the remaining half with plastic wrap and roll on the prepared surface until it's 1/4-inch thick, working it into your hands to warm it up if it's too thick.
5. 5 Cut out cookies with cookie cutter shape of choice. Rinsing off the cookie cutters with hot water between cuts will help remove any stuck-on cookie dough. Place cookies on the prepared baking sheet.
6. 6 Bake in the preheated oven until the edges turn golden brown, 10 to 20 minutes, depending on the size. Cool on the baking sheet briefly before removing to a wire rack to cool, about 10 minutes.
7. 7 Whisk aquafaba with an electric mixer until foamy. Whisk in powdered sugar, 1 tablespoon at a time, until fully incorporated and thick. Stir in rose water.
8. 8 Dip cooled cookies into the icing and place back on the baking sheet. Sprinkle with chopped pistachios.

By Happy as a Yam

Ingredients

• ✓ vegan butter
• cooking spray
• powdered sugar
• cocoa powder
• salt
• almondmilk
• almond flavor
• almond

Instructions

1. 1 Line a 9-inch baking pan with foil; spray foil with cooking spray.
2. 2 In large saucepan, mix powdered sugar, cocoa, and salt. Add almondmilk and buttery sticks. Cook over medium-low heat until buttery sticks melt and mixture is all moistened, stirring frequently. Cook and stir until mixture is smooth.
3. 3 Remove from heat. Beat with spoon until mixture loses its shine, about 5 minutes. Stir in almond flavor and almonds.
4. 4 Spread in pan. Cool completely, about 2 hours.

By Almond Breeze

Ingredients

• ✓ vegan butter
• sweet potato
• sea salt
• vegan cream cheese
• 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 butter
• all-purpose flour
• granulated sugar
• cocoa powder
• baking soda
• vegetable oil
• almondmilk
• egg
• red food color
• vanilla extract
• vinegar
• all-purpose flour
• almondmilk
• sugar
• vanilla

Instructions

1. 1 Heat oven to 350 degrees F. Grease two 9-inch round cake pans. Line bottoms with rounds of waxed paper or parchment; grease paper. Flour pans.
2. 2 In large bowl, mix 2 1/4 cups flour, sugar, cocoa, and baking soda with electric mixer on low speed. Add all remaining cake ingredients. Mix on low speed. Beat on medium speed 2 minutes or until creamy.
3. 3 Divide batter evenly between pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Run knife around edges to loosen. Remove to cooling racks and cool completely, about 1 hour.
4. 4 In small saucepan, whisk 1/3 cup flour into almondmilk until smooth. Cook and whisk over medium-low heat until thick and bubbly. Refrigerate 10 minutes.
5. 5 In large bowl, beat buttery sticks and sugar with electric mixer on medium speed until light and fluffy. Add small spoonfuls of the flour mixture and beat until blended. Scrape sides; add vanilla. Beat on high speed until thick and creamy.
6. 6 Place 1 cake layer on cake plate, rounded side down. Spread frosting over cake. Top with second layer, rounded side up. Frost top and sides of cake. Store covered in refrigerator.

By Almond Breeze

Ingredients

• ✓ vegan butter
• olive oil
• leek
• onion
• carrot
• pleurotus mushroom
• potato
• vegetable broth
• oat milk
• potato starch
• salt
• black pepper

Instructions

1. 1 Gather all ingredients.
2. 2 Turn on the Sauté function on your slow cooker. Heat vegan butter and olive oil in the slow cooker. Add leeks, onion, carrot, and mushrooms. Cook and stir until leeks and onions are translucent and softened, carrots have softened, and mushrooms have liquefied, about 7 minutes.
3. 3 Add potatoes and vegetable broth; mix well. Mix 1 tablespoon oat milk with potato starch in a small bowl to create a slurry and stir it into soup.
4. 4 Place remaining oat milk in a microwave-safe bowl and heat in the microwave until hot, about 30 seconds. Pour into soup and season with salt and pepper. Turn off the Sauté function.
5. 5 Cook on Low for 6 hours or High for 3 1/2 hours.
6. 6 Stir soup before serving.

By Buckwheat Queen

Ingredients

• ✓ vegan butter
• cod fillet
• soy creamer
• red onion
• egg
• potato starch
• worcestershire sauce
• salt
• pepper
• water
• white wine

Instructions

1. 1 Break cod into pieces and place in a food processor with soy creamer, onion, eggs, potato starch, Worcestershire sauce, salt, and pepper; process until evenly blended. Transfer to a bowl, cover, and refrigerate for at least 4 hours.
2. 2 Remove from the refrigerator and shape into balls (think crab cake size but thicker.)
3. 3 Melt butter in a skillet over medium heat. Add fish balls and saute on all sides until golden brown, 8 to 10 minutes. Add 1/2 inch water to the skillet with wine. Cover, bring to a simmer, and cook until cooked through, about 10 more minutes.

By Fabwick

Ingredients

• ✓ vegan butter
• cooking spray
• coconut sugar
• brown sugar
• banana
• applesauce
• all-purpose flour
• baking soda
• baking powder
• salt
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan with cooking spray.
2. 2 Combine butter, coconut sugar, and brown sugar in a large bowl; beat with an electric mixer until smooth and creamy, 2 to 3 minutes. Stir in mashed bananas and applesauce until well blended.
3. 3 Combine flour, baking soda, baking powder, and salt in a separate bowl. Add banana mixture, stirring just enough to moisten. Fold in walnuts. Pour batter into the prepared loaf pan.
4. 4 Bake in the preheated oven until a toothpick inserted into center of the loaf comes out clean, 60 to 65 minutes. Let bread cool in the pan for 10 minutes, then turn out onto a wire rack.

By Hrdlicka

Ingredients

• ✓ vegan butter
• ✓ vegan butter
• cooking spray
• sweet potato
• almond milk
• maple syrup
• orange juice
• vanilla extract
• cinnamon
• nutmeg
• salt
• pecan
• brown sugar
• all-purpose flour
• maple syrup

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Coat a casserole dish with nonstick cooking spray.
2. 2 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 20 minutes. Drain and return to the pot. Add vegan butter and mash to the desired consistency. Add almond milk, maple syrup, orange juice, vanilla extract, cinnamon, nutmeg, and salt. Pour into the prepared casserole dish.
3. 3 Combine pecans, brown sugar, flour, vegan butter, and maple syrup in a bowl and sprinkle over casserole.
4. 4 Bake in the preheated oven until hot, about 45 minutes.

By Dina

Ingredients

• ✓ vegan butter
• vegan gluten-free bread
• celery
• onion
• parsley
• sage
• thyme
• garlic powder
• salt
• black pepper
• rosemary
• marjoram
• vegetable broth
• aluminum foil

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread bread cubes out onto 2 baking sheets.
2. 2 Bake in the preheated oven until bread cubes are dry and lightly toasted, about 10 minutes. Transfer to a large mixing bowl.
3. 3 Melt vegan butter in a saucepan over medium-high heat. Add celery and onion and saute until vegetables are softened but celery still has a bit of snap, about 5 minutes. Season with parsley, sage, thyme, garlic powder, salt, pepper, rosemary, and marjoram. Cook and stir for 1 more minute. Stir in vegetable stock and bring to a boil, stirring occasionally. After it reaches a boil, remove from heat.
4. 4 Pour stock, vegetable, and herb mixture over bread cubes in the mixing bowl. Stir gently until well combined. Cover the bowl with aluminum foil and let sit for 5 minutes. Remove foil, fluff stuffing with a fork, and serve.

By fabeveryday

Ingredients

• ✓ vegan butter
• ✓ vegan butter
• soy milk
• powdered sugar
• vegan cream cheese substitute
• cinnamon
• pecan
• brown sugar
• cooking spray
• baking soda
• salt
• orange zest
• soy yogurt
• white sugar
• sweet potato
• all-purpose flour
• active dry yeast
• sugar
• water
• apple cider vinegar
• soy milk

Instructions

1. 1 Combine soy milk with apple cider vinegar; let sit for 5 minutes.
2. 2 Combine water, sugar, and yeast for dough in a food processor fitted with the metal blade; pulse 4 times or until just combined. Remove the blade, scraping yeast mixture into the bowl. Let stand for 5 minutes.
3. 3 Insert the short plastic dough blade. Add 1/2 cup of the flour and process for 2 minutes. Add 4 more cups flour, mashed potatoes, soy milk-vinegar mixture, sugar, soy yogurt, melted vegan butter, orange zest, salt, and baking soda; process for 2 minutes. Add remaining 1 cup flour and process until a dough forms and comes together to hold its shape, about 2 more minutes.
4. 4 Transfer dough to a well-greased bowl; turn to coat all sides. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, 1 to 1 1/2 hours.
5. 5 Meanwhile, mix brown sugar, pecans, vegan butter, and cinnamon for filling together in a bowl. Lightly grease a 9x13-inch baking pan.
6. 6 Punch dough down and turn out onto a lightly floured surface. Roll into a 10x18-inch rectangle. Spread evenly with filling, leaving a 1-inch border around the top and bottom. Starting at one of the long sides, roll dough jelly-roll fashion. Cut into 12 equal slices and arrange in the prepared baking pan. Cover with plastic wrap and let rise in a warm, draft-free place for about 30 minutes.
7. 7 Preheat the oven to 400 degrees F (200 degrees C).
8. 8 Bake rolls in the preheated oven until golden brown, 17 to 20 minutes. Remove rolls from the oven and invert onto a baking sheet. Invert again onto a serving platter and let cool, 20 to 30 minutes.
9. 9 While the rolls are cooling, beat cream cheese substitute until smooth. Mix in powdered sugar and soy milk until smooth.
10. 10 Spread glaze on rolls. Serve warm.

By Tori Farbisz