easy vegan recipes

New York has its cheesecake, but here in South Florida, we have Key lime pie. It's a fairly simple pie to make, with a graham cracker crust and a filling made from sweetened condensed milk, Key lime juice, and eggs. I developed this vegan version to be as authentic as possible, so everyone can experience a taste of the Florida Keys.

This Key lime pie recipe is made vegan with sweetened condensed coconut milk, non-dairy Greek yogurt, cornstarch to thicken the filling, and a pinch of turmeric for color.

Pumpkins are arguably one of the main reasons that so many people believe fall is the best time of year. This creamy soup is one of my reasons, anyway! It's made with simple, fresh ingredients, and just the right balance of spices to enhance, but not overpower, the natural flavors of the carrot, pumpkin, and ginger. Cashews provide a rich creaminess, as well as a slightly sweet, earthy flavor. It's easy to make, and 100% vegan!

This pumpkin soup recipe is perfect for a chilly night, or for Thanksgiving dinner. Serve it as a main course with garlic bread or plain, crusty bread, or as an appetizer. For more vegan Thanksgiving ideas, check out my full menu of Thanksgiving recipes.

You may have noticed it's not easy to find graham crackers in grocery stores that are both dairy-free and made without honey. But don't worry! These homemade graham crackers are super easy, delicious, and 100% free from animal products!

Full of flavor and topped with (optional) crunchy cinnamon sugar, these graham crackers are the perfect base for s'mores. Just be sure to top them with vegan chocolate and vegan marshmallows (like Dandies). You can also crumble them up into graham cracker crumbs and use them in a graham cracker crust for a vegan cheesecake, or chocolate mousse pie crust. Or grab some non-dairy ice cream and make a sandwich with them. Of course, they're yummy on their own, too!

These English muffins are my new breakfast favorite! They have all the flavor plus the nooks and crannies of the ones you remember, but with none of the dairy (or preservatives). Serve them with vegan butter and jam, or make a breakfast sandwich with Just Egg and a slice of vegan cheddar.

English muffins are, as the name suggests, English, although in the UK, they're just called "muffins." In the late 19th century, British immigrant Samuel Bath Thomas introduced them to Americans, eventually creating Thomas' English Muffins.

This Tex-Mex baked potato takes the concept of a classic loaded baked potato and crosses it with lots of Tex-Mex ingredients and flavors: black beans, tomato, corn, jalapeños, cilantro, sour cream, and cheddar cheese. The tastes all complement each other so deliciously that this will become your new favorite vegan side dish!

This baked potato is perfect for parties, game-day gatherings, and even holidays like Thanksgiving and Christmas. But I'm happy to have it on my dinner table any time of year.

Potato skins are a classic American appetizer that are loved by almost everyone. But with cheddar, bacon, and sour cream, they're not exactly vegan-friendly. In this recipe, I'm using store-bought vegan cheddar and sour cream along with sun-dried tomatoes so you can enjoy this delicious dish right at home.

I love making these potato skins for parties, game-day gatherings, or casual everyday snacks. They're great for groups of people because they're a finger food that doesn't require utensils. If you need more ideas for vegan party snacks, try my spinach and artichoke dip, jalapeño poppers, mozzarella sticks, or cashew queso dip.

Loaded baked potatoes are one of those foods that I really miss when I go out to eat. They typically contain so many animal products, like butter, bacon, cheese, and sour cream. However, this version is completely vegan and tastes absolutely amazing! I've tested out vegan cheddars and sour creams to find the best brands, and I used sun-dried tomatoes to add a ton of flavor.

This recipe is pretty quick and easy to make; most of the preparation time is just waiting for the potatoes to bake in the oven. So while it's a perfect side dish for Thanksgiving or Christmas dinner, it's also an easy comfort food to pull off any time of year.

Twice-baked potatoes have been a must at my family's Thanksgiving dinner table since as far back as I can remember. They're melty and cheesy and flavorful and everyone loves them! But being vegan doesn't mean I have to give up this essential holiday comfort food.

Twice-baked potatoes have many different variations, but in this recipe, I'm going for a classic flavor with vegan butter, almond milk, and a homemade cheesy sauce. And of course, they're topped with paprika and chives. If you're looking for a baked potato with more toppings, you can try my loaded baked potato or Tex-Mex baked potato recipes.

This galette recipe is a vegan take on the classic French dessert. It has all the goodness of an apple pie, with about half the time and effort! With a flaky crust, and apple, cinnamon, and brown sugar filling, this vegan galette is the perfect dessert for Thanksgiving, fall, or really any time of year.

Galettes come in many forms, including savory and sweet. The king cake served at Mardis Gras celebrations comes from the French galette des rois. But in this recipe, we're using apples and a flaky, buttery crust to create a galette that's something like a rustic pie.

Buttercream frosting is easily my favorite vegan cake frosting of all time. It has a rich flavor and a thick, creamy texture that just works well on almost any cake or cupcake. This recipe makes a vanilla buttercream which is perfect for a white frosting base, or for coloring in a variety of colors. The best thing about this recipe is how easy it is to make. With just a few ingredients and a stand mixer, you can have delicious vegan frosting in minutes.

If you need some moist and delicious vegan cake recipes to pair this frosting with, try my vegan vanilla cake or my divine chocolate cupcakes.