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Easy but elevated vegan eats

Vegan Turkey & Cheddar Cranberry Melt

Vegan Turkey & Cheddar Cranberry Melt

Looking for a mouthwatering vegan sandwich that captures the essence of Thanksgiving flavours? Look no further!

This Vegan Turkey & Cheddar Cranberry Melt is a delightful and satisfying creation that combines the tanygness of cranberry sauce, the savoury goodness of tofu turkey, and the gooeyness of vegan cheddar cheese, all sandwiched between two perfectly toasted slices of bread.

Vegan Turkey & Cheddar Cranberry Melt

Homemade Cranberry Sauce

What sets this Vegan Turkey & Cheddar Cranberry Melt apart from other sandwiches is the combination of flavours and textures that create a truly indulgent experience. The star of this dish is the homemade cranberry sauce, which adds a tangy sweetness that perfectly complements the savoury vegan turkey and cheddar cheese.

Any leftover cranberry sauce you have after making these sandwiches can be stored in the freezer for up to 3 months. Or, even better, you can use the leftover sauce to make my Leftover Cranberry Sauce Parfait!

Vegan Cherry Cranberry Sauce

Easy 10 Minute Tofu Turkey

This easy tofu turkey is made with just a simple marinade and slices of tofu! It’s so much healthier than store bought plant-based turkey slices, and much easier to make than a full on seitan turkey.

The marinade for this lovely tofu turkey is a symphony of savoury and aromatic spices, including dried sage, thyme, marjoram, nutmeg, and a dash of salt, which all come together to create a profile reminiscent of traditional turkey seasoning.

As you cook the tofu slices in a hot pan, the marinade caramelizes, resulting in a crispy exterior that perfectly complements the tender interior. The liquid smoke adds a subtle smokiness, elevating the tofu’s flavour to a level that closely mimics the smoky essence of real turkey.

Vegan Turkey & Cheddar Cranberry Melt

Ingredients in This Recipe

Vegan Tofu Turkey
  • Olive oil
  • Soy sauce
  • Water
  • Liquid smoke
  • Dried sage
  • Dried thyme
  • Marjoram
  • Nutmeg
  • Pepper
  • Salt
Cranberry Sauce
  • Water
  • Vegan sugar
  • Cranberries (fresh or frozen) NOT dried!
  • Orange zest
Assembling Sandwich
  • Vegan butter
  • Vegan cheddar cheese slices
  • Slices bread of choice
Vegan Turkey & Cheddar Cranberry Melt

How to Make This Recipe

Tofu Turkey
  1. Drain tofu and remove excess water (either pat with a paper towel or use a tofu press).Cut 3/4 of the block of tofu into thin slices length-wise. (store remaining tofu in fridge).
  1. Add all marinade ingredients to a shallow bowl and whisk until combined, then coat each slice of tofu in marinade.
Cranberry Sauce
  1. In a small saucepan combine vegan sugar and water, and bring to a boil stirring until sugar dissolves. 
Vegan Cherry Cranberry Sauce
  1. Add cranberries and return to a boil. Then reduce to medium low heat, stirring occasionally, until the fruit bursts and mixture is thickened, about 15 minutes. Stir in orange zest.
Assembling Sandwich
  1. Heat up a large frying pan on medium low heat. Add butter to one side of each slice of bread. Place half of the bread slices butter side down on a large frying pan.
  1. Add a slice of cheddar cheese to each bread slice, then a generous amount of cranberry sauce, then slices of tofu turkey. Then, spoon on another generous amount of cranberry sauce and top each with a slice of bread (butter side up).
  1. Toast each side of the sandwich melts until golden brown.

Vegan Turkey & Cheddar Cranberry Melt

A savoury and tart sandwich melt featuring an easy 10 minute tofu turkey, homemade cranberry sauce and melty cheddar.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Lunch
Cuisine American
Servings 4 sandwiches

Equipment

  • frying pan or grill

Ingredients
  

Vegan Tofu Turkey

  • 1 Tbsp olive oil
  • 1 Tbsp soy sauce
  • 2-3 Tbsp water
  • 1 tsp liquid smoke
  • 2 tsp dried sage
  • 1 1/2 tsp dried thyme
  • 1 tsp marjoram
  • 1/2 tsp nutmeg
  • 1/2 tsp pepper
  • dash salt

Cranberry Sauce

  • 1 cup water
  • 1 cup vegan sugar
  • 12 ounces cranberries (fresh or frozen) NOT dried!
  • zest of 1 orange

Assembling Sandwich

  • 4 Tbsp vegan butter
  • 4 slices vegan cheddar cheese slices
  • 8 slices bread of choice

Instructions
 

Vegan Tofu Turkey

  • Drain tofu and remove excess water (either pat with a paper towel or use a tofu press).Cut 3/4 of the block of tofu into thin slices length-wise. (store remaining tofu in fridge).
  • Add all marinade ingredients to a shallow bowl and whisk until combined, then coat each slice of tofu in marinade.

Cranberry Sauce

  • In a small saucepan combine vegan sugar and water, and bring to a boil stirring until sugar dissolves. 
  • Add cranberries and return to a boil. Then reduce to medium low heat, stirring occasionally, until the fruit bursts and mixture is thickened, about 15 minutes. Stir in orange zest.

Assembling Sandwich

  • Heat up a large frying pan on medium low heat. Add butter to one side of each slice of bread. Place half of the bread slices butter side down on a large frying pan.
  • Add a slice of cheddar cheese to each bread slice, then a generous amount of cranberry sauce, then slices of tofu turkey. Then, spoon on another generous amount of cranberry sauce and top each with a slice of bread (butter side up).
  • Toast each side of the sandwich melts until golden brown.
Keyword Cranberry, sandwich, tofu, turkey

Vegan Pumpkin Pie Cookies

Fall is the perfect time to indulge in delicious treats that capture the essence of the season. And what better way to do that than with these irresistible Vegan Pumpkin Pie Cookies?

These delectable treats combine the warm and cozy flavours of pumpkin pie with the convenience of a cookie. They are the perfect balance of sweet and spicy, with a soft and chewy texture that will melt in your mouth. These cookies are sure to be a hit with vegans and non-vegans alike!

Using Pumpkin Instead of Flax Egg

For this recipe I wanted to create a cookie that uses pumpkin puree as the binder, instead of flax ‘egg’. While flax eggs are a great staple in vegan baking to use instead of using chicken eggs, flax eggs can be overused. Sometimes you don’t have any flax on hand, or want to produce a more moist texture that flax can’t always achieve.

Pumpkin adds moisture and richness to baked goods, resulting in a tender and moist texture. It’s also packed with vitamins and minerals, such as vitamin A, vitamin C, and potassium, making it a nutritious addition to this recipe.

In these Vegan Pumpkin Pie Cookies, pumpkin acts as a natural binder, replacing the need for eggs or flax eggs. It also contributes to the warm and comforting flavours that are characteristic of fall. So not only are you indulging in a delicious treat, but you’re also getting a dose of nutrients with every bite.

Vegan Pumpkin Pie Cookies

Ingredients in This Recipe

Let’s dive into the ingredients you’ll need to make these irresistible Vegan Pumpkin Pie Cookies:

Pumpkin Cookie Dough
Pumpkin Pie Filling
  • Pumpkin puree NOT pumpkin pie filling
  • Maple syrup
  • Soy milk or plant milk of choice
  • Cornstarch
  • Vanilla extract
  • Pumpkin pie spice 
Toppings
  • Vegan whip cream (I used Gay Lea Real Coconut Whipped Topping) Pro tip: using canned whip cream will allow you to make a pretty dollop of cream on top of your cookies, as the bottles of whip cream have a nozzle which give the cream a design.
  • Sprinkle of pumpkin pie spice

How to Make This Recipe

  1. Add the room temperature vegan butter, ½ cup white sugar, and brown sugar to a mixing bowl. With a stand mixer, hand blender or whisk, cream together until fluffy (aprox 2 minutes).
  1. Add the pumpkin puree and vanilla extract to the bowl and mix together for about 30 seconds.
  1. Add in the all-purpose flour, baking powder, pumpkin pie spice, and salt and mix until a thick cookie dough forms and holds together.
  1. Cover the bowl of dough with plastic wrap and place in the refrigerator to chill for 30 minutes. (Can be refrigerated for up to 24 hours).
Vegan Pumpkin Pie Cookies
Pumpkin Pie Filling
  1. While the cookie dough chills make the pumpkin pie filling. Add the pumpkin puree, maple syrup, soy milk, cornstarch, vanilla extract, and pumpkin pie spice to a bowl and whisk together until smooth.

Assembling & Baking the Cookies

  1. Remove the dough from the refrigerator. Preheat the oven to 350F and line a baking tray with parchment paper. Roll dough into 10 evenly sized balls.
  1. Then, roll each ball in a bowl with the 3 Tbsp of sugar to coat.
  1. Place the cookie dough balls onto the baking sheet. Press each dough ball down with your palm. Use your thumb to make an indent in the center of each cookie. (Optional: using the rim of a small glass, press a round circle into each cookie).
Vegan Pumpkin Pie Cookies
  1. Spoon about 1.5 Tablespoons of your pumpkin pie filling into the center well of each cookie.
  2. Place cookies into oven for 14-16 minutes until the edges are crisp and the pumpkin pie filling starts to set slightly.
Vegan Pumpkin Pie Cookies
  1. Once cooled, add a small dollop of vegan whipped cream to the center of each cookie. Sprinkle with pumpkin pie spice & serve!
Vegan Pumpkin Pie Cookies

Making your Own Homemade Pumpkin Pie Spice

If you prefer not to buy pumpkin pie spice for this recipe, it’s super easy to make your own from common spices in your pantry! It’s great to have on hand for fall baking and is a simple and cost-effective way to add warmth and flavour to your favorite recipes.

To create your homemade spice blend, mix together cinnamon, ginger, nutmeg, allspice, and ground cloves until well combined. After making these Vegan Pumpkin Pie Cookies, store the spice blend in an airtight container or spice jar for up to three years.

  • 1.5 Tbsp ground cinnamon
  • 1 tsp  ground ginger
  • 1 tsp nutmeg
  • 3/4 tsp ground allspice
  • 3/4 tsp ground cloves
Vegan Pumpkin Pie Cookies

Vegan Pumpkin Pie Cookies

Vegan Pumpkin Pie Cookies with a pumpkin flavoured cookie base, and pumpkin pie filling center, topped with a dollop of whip cream.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
chilling 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 10 cookies

Equipment

  • stand mixer optional

Ingredients
  

Pumpkin Cookie Dough

  • 1/2 cup vegan butter  room temperature
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/4 cup pumpkin puree NOT pumpkin pie filling
  • 1 tsp vanilla extract
  • 1 1/2 cups + 3 Tbsp all-purpose flour
  • 1 tsp pumpkin pie spice store bought or see body of article for recipe
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 3 Tbsp sugar for rolling

Pumpkin Pie Filling

  • 2/3 cup pumpkin puree NOT pumpkin pie filling
  • 1/4 cup maple syrup
  • 2 Tbsp soy milk or plant milk of choice
  • 2 tsp cornstarch
  • 1 tsp vanilla extract
  • 1/2 tsp pumpkin pie spice store bought or see body of article for recipe

Toppings

  • vegan whip cream
  • sprinkle of pumpkin pie spice

Instructions
 

Pumpkin Cookie Dough

  • Add the room temperature vegan butter, ½ cup white sugar, and brown sugar to a mixing bowl. With a stand mixer, hand blender or whisk, cream together until fluffy (aprox 2 minutes)
  • Add the pumpkin puree and vanilla extract to the bowl and mix together for about 30 seconds.
  • Add in the all-purpose flour, baking powder, pumpkin pie spice, and salt and mix until a thick cookie dough forms and holds together.
  • Cover the bowl of dough with plastic wrap and place in the refrigerator to chill for 30 minutes. (Can be refrigerated for up to 24 hours).

Pumpkin Pie Filling

  • While the cookie dough chills make the pumpkin pie filling. Add the pumpkin puree, maple syrup, soy milk, cornstarch, vanilla extract, and pumpkin pie spice to a bowl and whisk together until smooth.

Assembling & Baking the Cookies

  • Remove the dough from the refrigerator. Preheat the oven to 350F and line a baking tray with parchment paper. Roll dough into 10 evenly sized balls.
  • Then, roll each ball in a bowl with the 3 Tbsp of sugar to coat.
  • Place the cookie dough balls onto the baking sheet. Press each dough ball down with your palm. Use your thumb to make an indent in the center of each cookie. (Optional: using the rim of a small glass, press a round circle into each cookie).
  • Spoon about 1.5 Tablespoons of your pumpkin pie filling into the center well of each cookie.
  • Place cookies into oven for 14-16 minutes until the edges are crisp and the pumpkin pie filling starts to set slightly.
  • Once cooled, add a small dollop of vegan whipped cream to the center of each cookie. Sprinkle with pumpkin pie spice & serve!
Keyword cookies, pumpkin, pumpkin pie

Looking for more pumpkin recipes? Try my Pumpkin Lentil Loaf!

Pumpkin Lentil Loaf

Vegan Cheddar Bacon Scalloped Potatoes

Vegan Cheddar Bacon Scalloped Potatoes

Creamy and gooey Vegan Cheddar Bacon Scalloped Potatoes, topped with homemade plant-based bacon bits and fresh herbs.

Indulge in the ultimate vegan comfort food experience with this delectable Vegan Cheddar Bacon Scalloped Potatoes recipe! Crafted to satisfy your cravings for rich, creamy flavours, this plant-based twist on a classic favourite is a culinary masterpiece.

Whether you’re a seasoned vegan or simply looking to explore the world of dairy-free deliciousness, this hearty dish of Vegan Cheddar Bacon Scalloped Potatoes are a mouthwatering delight that will impress even the most discerning palates.

So easy to make, you’ll be wanting to make this recipe for family gatherings and weekday meals alike. This is the perfect harmony of cheesy, bacon-y, and potato goodness.

Vegan Cheddar Bacon Scalloped Potatoes

Ingredients in This Recipe

How to Make This Recipe

  1. If making homemade vegan bacon, make a half batch of my Vegan Bacon (Low Sodium) recipe. If not using bacon, skip this step (you can also use store bought bacon instead).
Vegan Bacon (Low Sodium)
  1. Preheat oven to 400°F.
  2. Slice all of the potatoes into thin round slices. Try to keep the thickness uniform so the potatoes cook uniformly. Cover with a damp paper towel and set aside.
Vegan Cheddar Bacon Scalloped Potatoes
  1. In a pan over medium heat, add the olive oil and the butter. Add in the onions, black pepper and salt. Sauté for 5 minutes until the onions are translucent. Add in garlic and cook for about 30 seconds.
  2. Add the flour over the mixture, stirring until fully incorporated and smooth, cooking for about 1 minute.
  3. Reduce heat to medium low. Stirring frequently, pour in the milk, nutritional yeast, and veggie broth, stirring to ensure no clumps and everything is incorporated. Let the sauce cook for another 2 minutes. Remove from heat.
  1. In a large baking dish arrange half of the potatoes onto the pan. Pour over half of the sauce, and gently stir to ensure all of the potatoes are covered in sauce. Top with ½ cup of vegan cheese (optional).
  2. Add the remainder of the potatoes, then top with the remaining cheese sauce, and the remaining vegan shredded cheddar cheese. Sprinkle with finely chopped bacon and fresh herbs. (optional)
Vegan Cheddar Bacon Scalloped Potatoes
  1. Cover the top of the baking dish with a lid or foil. Bake the dish for 45 minutes, then remove the cover and bake for 15 minutes, with the foil cover removed.
  2. Let the potatoes cool slightly. Garnish with more fresh herbs and serve!
Vegan Cheddar Bacon Scalloped Potatoes

Common Questions

Can I make this recipe ahead of time?

You can make the vegan bacon a day before if you prefer. You can also slice the potatoes ahead of time (I recommend the same day and kept covered with a damp towel so they don’t dry out). I suggest making the sauce on the stove fresh right before you want to bake the dish, then and assemble to Vegan Cheddar Bacon Scalloped Potatoes and bake.

How do I store these Vegan Cheddar Bacon Scalloped Potatoes?

Store these scalloped potatoes in an airtight container in the refrigerator for 3-5 days. You can also choose to freeze them for up to 3 months.

Vegan Cheddar Bacon Scalloped Potatoes

Vegan Cheddar Bacon Scalloped Potatoes

A creamy baked scalloped potato dish in a gooey vegan cheddar, topped with homemade bacon bits.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Course dinner
Cuisine American
Servings 6 servings

Ingredients
  

Vegan Cheddar Bacon Scalloped Potatoes

  • 5 medium potatoes (or 2 Ibs)
  • 1 Tbsp vegan butter
  • 2 Tbsp olive oil
  • 1/2 small onion minced
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 5 cloves garlic minced
  • 3 Tbsp flour
  • 1 cup vegetable broth
  • 1 cup unsweetened soy milk or oat, almond etc.
  • 1/4 cup nutritional yeast
  • 1 cup vegan cheddar cheese shreds
  • handful finely chopped fresh chives or herb of choice (parsley, thyme) optional
  • 1/2 batch vegan bacon optional, store bought or make my homemade Vegan Bacon (Low Sodium) recipe, linked in this blog

Instructions
 

Vegan Cheddar Bacon Scalloped Potatoes

  • If making homemade vegan bacon, make a half batch of my Vegan Bacon (Low Sodium) recipe linked above in this blog. If not using bacon, skip this step (you can also use store bought bacon instead).
  • Preheat oven to 400°F.
  • Slice all of the potatoes into thin round slices. Try to keep the thickness uniform so the potatoes cook uniformly. Cover with a damp paper towel and set aside.
  • In a pan over medium heat, add the olive oil and the butter. Add in the onions, black pepper and salt. Sauté for 5 minutes until the onions are translucent. Add in garlic and cook for about 30 seconds.
  • Add the flour over the mixture, stirring until fully incorporated and smooth, cooking for about 1 minute.
  • Reduce heat to medium low. Stirring frequently, pour in the milk, nutritional yeast, and veggie broth, stirring to ensure no clumps and everything is incorporated. Let the sauce cook for another 2 minutes. Remove from heat.
  • In a large baking dish arrange half of the potatoes onto the pan. Pour over half of the sauce, and gently stir to ensure all of the potatoes are covered in sauce. Top with ½ cup of vegan cheese (optional).
  • Add the remainder of the potatoes, then top with the remaining cheese sauce, and the remaining vegan shredded cheddar cheese. Sprinkle with finely chopped bacon and fresh herbs. (optional)
  • Cover the top of the baking dish with a lid or foil. Bake the dish for 45 minutes, then remove the cover and bake for 15 minutes, with the foil cover removed.
  • Let the potatoes cool slightly. Garnish with more fresh herbs and serve!
Keyword Bacon, cheddar, Cheese, creamy, Potatoes

Peas & Mint Gnocchi with Seed Parmesan

Peas & Mint Gnocchi with Seed Parmesan

Vegan gnocchi, tossed in olive oil, garlic and mint, topped with peas and a sprinkle of homemade seed parmesan. Get ready to dive into a plate of pure yum with a fresh and zingy dish that is so quick and easy to make.

Whether you’re all about convenience or love getting hands-on in the kitchen, this Peas & Mint Gnocchi with Seed Parmesan is simply divine. If you’re going the express route, snag some pre-made store-bought gnocchi.

There are several plant-based brands you can find at your local grocer:

Gia Russa Potato Gnocchi, De Cecco Pasta Potato Gnocchi, Le Veneziane Gluten-Free Potato Gnocchi, Sanniti Potato Gnocchi and Olivieri Fresh Classic Skillet Gnocchi to name a few.

But if you’re feeling that culinary DIY vibe, go for homemade gnocchi to make this Peas & Mint Gnocchi with Seed Parmesan dish. Whip up a batch of tender potato pillows, and let them take a quick plunge in boiling water until they float up with pride. Then it’s showtime: sizzle them up in the garlic, mint, and olive oil till they’re singing in harmony.

Toss in your gnocchi, add peas for that touch of green glam, and generously shower your dish with the homemade seed parmesan – a nutty twist on the classic. Whether you’re rocking the store-bought or homemade route, this vegan gnocchi creation is sure to steal the spotlight on any table.

Peas & Mint Gnocchi with Seed Parmesan

Ingredients in this Recipe

Seed Parmesan
Peas & Mint Gnocchi 

How to Make This Recipe

Seed Parmesan
  1. Place all the ingredients in a blender or food processor until finely pulsed. (Place leftovers in a dry jar or container with lid for storage).
Peas & Mint Gnocchi 
  1. If not using a skillet gnocchi, boil water and cook conventional packaged gnocchi to package directions, or use homemade gnocchi. (Do not over cook). If using skillet gnocchi skip this step.
  1. Boil fresh peas in a medium pot of water for 2-3 minutes. Strain and set aside.
  1. Add olive oil and minced garlic to a frying pan and sauté for 2 minutes on medium low heat.
  2. Add a handful finely chopped mint and stir.
  1. If using a skillet gnocchi (which is pre-cooked), add the bag of gnocchi to the frying pan and cook on medium low heat for 5-7 minutes.
Peas & Mint Gnocchi with Seed Parmesan
  1. Stir in the peas.
Peas & Mint Gnocchi with Seed Parmesan
  1. Serve, topped with a drizzle of olive oil, more fresh mint, and a generous sprinkle of seed parmesan.
Peas & Mint Gnocchi with Seed Parmesan

Common Questions

Do I have to use fresh peas?

The best option is fresh peas, but if you cannot find them, frozen peas will work beautifully too. Canned peas work less well, as they can be mushy and less green in hue.

What can I use instead of the homemade seed parmesan?

The seed parmesan is a tasty, protein and nutrient-rich cheese alternative that is so delicious in this recipe. But if you’d like to skip this part for time, go ahead and replace it with a store bought vegan cheese.

Peas & Mint Gnocchi with Seed Parmesan

Peas & Mint Gnocchi with Seed Parmesan

Vegan gnocchi, dressed in olive oil, garlic and mint, with peas and a sprinkle of homemade seed parmesan.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Dessert
Cuisine Italian
Servings 2

Equipment

  • blender or food processor

Ingredients
  

Seed Parmesan

  • 1/2 cup sunflower seeds
  • 2 Tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1 tsp salt

Peas & Mint Gnocchi 

  • 4-5 Tbsp olive oil plus more for drizzling
  • 2 medium cloves garlic minced
  • 10 grams fresh mint finely chopped
  • 700 grams vegan gnocchi I used Olivieri Fresh Classic Skillet Gnocchi
  • 300 grams fresh sweet peas the kind in a bag in the produce aisle
  • salt to taste

Instructions
 

Seed Parmesan

  • Place all the ingredients in a blender or food processor until finely pulsed. (Place leftovers in a dry jar or container with lid for storage).

Peas & Mint Gnocchi 

  • If not using a skillet gnocchi, boil water and cook conventional packaged gnocchi to package directions, or use homemade gnocchi. (Do not over cook).
  • Boil fresh peas in a medium pot of water for 2-3 minutes. Strain and set aside.
  • Add olive oil and minced garlic to a frying pan and sauté for 2 minutes on medium low heat.
  • Add a handful finely chopped mint and stir.
  • If using a skillet gnocchi (which is pre-cooked), add the bag of gnocchi to the frying pan and cook on medium low heat for 5-7 minutes.
  • Stir in the peas.
  • Serve, topped with a drizzle of olive oil, more fresh mint, and a generous sprinkle of seed parmesan.
Keyword Gnocchi, Mint, Parmesan, Peas

Looking for more vegan mint recipes? Try my Mint Pesto & Vegan Ricotta Shells recipe.

Easy Vegan Hawaiian Pizza

Vegan Hawaiian Pizza

Easy Vegan Hawaiian Pizza, featuring fresh pineapple, plant-based ham and green olives on dairy-free mozzarella cheese. This from-scratch homemade pizza is super easy to make, and uses only simple ingredients.

If you’re wanting a pie with the perfect mix of sweet and savoury, this Easy Vegan Hawaiian Pizza delivers big time. The sweetness of pineapple, yum-worthy plant-based ham, and the tang of zingy green olives- it’s a total tropical party in your mouth. And guess what? The crust? It’s homemade, with a mix of airy and crispy, the perfect base for these fantastic flavours.

No fancy ingredients or complicated steps – this recipe is easy to put together and totally delicious. Most of the time count required to make this recipe is ‘resting time’, where the dough is rising (and you are off relaxing, cleaning the house, or whatever you like!).

Share it with pals or freeze it and have it all to yourself!

Ingredients in This Recipe

Pizza Dough
  • All purpose flour (or 1 to 1 gluten free flour)
  • Cold water
  • Active dry yeast
  • Salt
  • Olive oil
Pizza Sauce
  • Mutti Finely Chopped Tomatoes (or any canned finely chopped tomatoes)
  • Salt
  • Dried oregano
  • Dried basil
  • Olive oil
Pizza Toppings
Vegan Hawaiian Pizza

How to Make This Recipe

Pizza Dough
  1. Add the flour, yeast and sat to a large bowl and combine.
  1. Add the cold water and stir.
Vegan Hawaiian Pizza
  1. On a floured surface, knead the dough for 10 minutes (adding a small amount of flour as needed if too sticky).
  1. Add a drizzle of olive oil to the ball and cover loosely with plastic wrap (or a tea towel) and let sit at room temperature for 2 hours.
Pizza Sauce
  1. Add all tomato sauce in ingredients to a medium bowl and stir. Taste and season more as desired.
Pizza Toppings
  1. Cut fresh pineapple into small chunks and slice olives. Slice ham into small pieces.
Assembling Pizza
  1. Preheat oven to 450 degrees Fahrenheit.
  2. With a knife cut the ball of dough into desired chunks (4-5 mini pizzas or 2 large pizzas).
  1. Roll out the dough and place on (greased) pizza pans.
  1. Add desired amount of sauce to each pizza, then sprinkles with cheese. Add to each pizza the olives, pineapple and then drizzle with olive oil and sprinkle with salt.
Vegan Hawaiian Pizza
  1. Place pizzas in oven for 15-20 minutes or until crust is golden brown and crispy (keep an eye on pizzas as oven temperatures vary).
Vegan Hawaiian Pizza

Frequently Asked Questions

Can I make this pizza gluten-free?

Absolutely! The easiest way to make this pizza recipe gluten free is to simply replace the all purpose four with Bob’s Red Mill Gluten Free 1-to-1 Baking Flour.

How long will these pizzas last in the refrigerator?

Typically I suggest to consume this pizza within 3-5 days for optimal taste and freshness.

Can I freeze these pizzas?

Yes! Store these pizzas for up to a month in the freezer in an air tight container.

Can I make this dough ahead of time?

Yes, make this dough the morning before you want pizza, or even a day ahead of time. Simply store the ball of pizza dough tightly wrapped in the refrigerator. Remove and roll out dough then continue to follow the remainder of the instructions!

Vegan Hawaiian Pizza

Easy Vegan Hawaiian Pizza

Easy Vegan Hawaiian Pizza, featuring fresh pineapple, plant-based ham and green olives on dairy-free mozzarella cheese.
Print Recipe Pin Recipe
Prep Time 2 hours 10 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Course dinner, Lunch
Cuisine Italian
Servings 5 mini pizzas or 2 large

Ingredients
  

Pizza Dough

  • 2 1/2 cups all purpose flour or 1 to 1 gluten free flour
  • 1 cup + 2 Tbsp cold water
  • 0.75 tsp active dry yeast
  • 0.75 tsp salt
  • drizzle olive oil

Pizza Sauce

  • 1 can (400 ml) Mutti Finely Chopped Tomatoes or equivalent
  • 1/2 tsp salt
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1 Tsbp olive oil

Pizza Toppings

  • 1 cup fresh pineapple cut into chunks
  • 1/4 cup olives sliced
  • 5 slices vegan deli ham sliced, such as Yves
  • drizzle olive oil
  • sprinkle salt
  • 1-2 cups vegan shredded mozzarella cheese

Instructions
 

Pizza Dough

  • Add the flour, yeast and sat to a large bowl and combine.
  • Add the cold water and stir.
  • On a floured surface, knead the dough for 10 minutes (adding a small amount of flour as needed if too sticky).
  • Add a drizzle of olive oil to the ball and cover loosely with plastic wrap (or a tea towel) and let sit at room temperature for 2 hours.

Pizza Sauce

  • Add all tomato sauce in ingredients to a medium bowl and stir. Taste and season more as desired.

Pizza Toppings

  • Cut fresh pineapple into small chunks and slice olives. Slice ham into small pieces.

Assembling Pizza

  • Preheat oven to 450 degrees Fahrenheit.
  • With a knife cut the ball of dough into desired chunks (4-5 mini pizzas or 2 large pizzas).
  • Roll out the dough and place on (greased) pizza pans.
  • Add desired amount of sauce to each pizza, then sprinkles with cheese. Add to each pizza the olives, pineapple and then drizzle with olive oil and sprinkle with salt.
  • Place pizzas in oven for 15-20 minutes or until crust is golden brown and crispy (keep an eye on pizzas as oven temperatures vary).
Keyword Ham, Olives, Pineaapple, Pizza, Pizza dough

Looking for more vegan pizza recipes? Try my Mint Pest Vegan Pizza!

Mint Pesto Vegan Pizza

White Chocolate Raspberry Blondies

White Chocolate Raspberry Blondies

Craving something sweet and a little out of the ordinary? Give these amazing White Chocolate Raspberry Blondies a whirl! They’re totally vegan and gluten-free, so everyone can enjoy them.

Forget about regular flour – these blondies are made with creamy white beans and blended oats for a healthier twist. But don’t worry, they’re still loaded with flavour and sweetness that will make your taste buds jump for joy!

And that’s not all! We’ve added juicy raspberries and irresistible chocolate chips to take these blondies to the next level. To make them even more drool-worthy, we drizzle them with chocolate and sprinkle some fresh mint leaves on top. Trust us, you won’t be able to resist these lip-smacking treats!

White Chocolate Raspberry Blondies

With juicy raspberries and decadent white chocolate chips, every bite of these White Chocolate Raspberry Blondies is a delightful explosion of fruity tartness and melty chocolate goodness.

Whether you need a mid-afternoon pick-me-up or a satisfying dessert to wrap up your dinner, these blondies have got you covered. And the best part? They’re incredibly easy to make! Just mix up the ingredients, pop the batter in the oven, and before you know it, voila! You’ll have a batch of scrumptious blondies ready to enjoy. So simple, yet so delicious!

Using White Beans in Desserts

When it comes to desserts, white beans may not be the first thing that pops into your mind, but trust me, they can work wonders in your baking recipes!

Don’t underestimate the power of white beans. They’re not only a fantastic source of protein, fiber, iron, and folate, but they can also take your sweet treats to the next level. By incorporating white beans into this dessert recipe, you’re boosting its nutritional value and adding a touch of balance to your indulgence.

Not only are white beans a nutritious choice, but they also offer a gluten-free alternative to traditional baking ingredients like flour. So if you’re looking for a treat that caters to special dietary needs, these White Chocolate Raspberry Blondies have got you covered.

One of the amazing benefits of white beans in this recipe is their ability to provide extra moisture. When mashed or blended, white beans lend a creamy texture that results in a soft and tender crumb for these adorable little blondie bites. Prepare to be pleasantly surprised by the delightful combination of flavours and textures in each bite!

White Chocolate Raspberry Blondies

White Chocolate Raspberry Blondies

  • Cooked white beans
  • Baking powder
  • Baking soda
  • Salt
  • Maple syrup
  • Vanilla
  • Rolled oats
  • Coconut oil
  • Vegan white chocolate chips
  • Fresh or frozen raspberries

How to Make This Recipe

  1. Preheat oven to 350 F.
  2. Combine all the ingredients, except the vegan chocolate chips, in a blender until the batter is mostly smooth.
  1. Stir in vegan chocolate chips.
  1. Pour the batter into a non-stick muffin pan and bake for 20-25 minutes. (Be careful not to undercook the blondies as the centre will remain gooey).
  2. Allow the blondies to cool and firm up.
  1. Once cooled, add 1/4 cup baking chips plus 1 tsp coconut oil to a bowl and microwave for 20 seconds, stir, then microwave for 10 more seconds. Do not overcook, as chocolate burns easily. Using a spoon, drizzle chocolate over each blondie.
White Chocolate Raspberry Blondies

Commonly Asked Questions

Can I use a different bean in this recipe besides white beans?

For the best results, I strongly suggest using cooked white beans in this recipe. However, if you find yourself in a pinch without white beans, you can also substitute them with cooked chickpeas as an alternative.

How do I store this White Bean Raspberry Blondies?

Store leftover in the refrigerator in an air-tight container for 2-3 days. For the freshest blondies I suggest storing these blondies in the freezer, then simply take blondies out to thaw before consuming.

Can I use other fruit besides raspberries?

Absolutely, use any variety of fruit you like. A great option that pairs well with chocolate is cherries.

White Chocolate Raspberry Blondies

White Chocolate Raspberry Blondies (Vegan & Gluten Free)

White chocolate blondies with raspberries, made of a white bean batter and drizzled with white chocolate and topped with fresh mint.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Dessert
Cuisine Vegan
Servings 12 blondies

Equipment

  • blender or hand blender

Ingredients
  

White Chocolate Raspberry Blondies (Vegan & Gluten Free)

  • 1 1/2 cups cooked white beans
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup maple syrup
  • 2 tsp vanilla
  • 1/2 cup + 2 Tbsp rolled oats
  • 1/4 cup coconut oil
  • 1/2 cup vegan white chocolate chips
  • 1/4 cup fresh or frozen raspberries
  • handful mint to garnish
  • handful fresh raspberries to garnish

Instructions
 

White Chocolate Raspberry Blondies (Vegan & Gluten Free)

  • Preheat oven to 350 F.
  • Combine all the ingredients, except the vegan chocolate chips, in a blender until the batter is mostly smooth.
  • Stir in vegan white chocolate chips.
  • Pour the batter into a non-stick muffin pan and bake for 20-25 minutes. (Be careful not to undercook the blondies as the center will remain gooey).
  • Allow the blondies to cool and firm up.
  • Once cooled, add 1/4 cup baking chips plus 1 tsp coconut oil to a bowl and microwave for 20 seconds, stir, then microwave for 10 more seconds. Do not overcook, as white chocolate burns easily. Using a spoon, drizzle chocolate over each blondie.
  • Top with fresh raspberries and garnish with fresh mint.
Keyword Blondies, cupcakes, Raspberry, White Bean, White Chocolate

Looking for more healthy vegan dessert recipes? Try my Vegan Cookie Dough Bars!

Vegan Cookie Dough Bars

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