Maki Sushi Recipe – Vegan Sushi Recipe – How To Make Vegetarian Maki Sushi

Prep: 30 mins – Cook: 20 mins – Total: 50 mins


  • 4 cups sushi rice

Filling options (you can of course use other fillings of your choice, these are basic ones):

  • Persian or Kirby cucumber, cut into 1/2-inch long strips
  • Takuan (pickled daikon radish), cut into 1/2-inch long strips
  • Avocado, pitted, cut into 1/2-inch long strips
  • Cooked sweet potato (don’t overcook it to the point where it’s mushy), cut into 1/2-inch long strips.
  • Natto (1 box)
  • Sashimi grade tuna, salmon, or yellowtail (about 5 oz for 8 rolls), cut into 1/2-inch long strips


  • 4 nori sheets
  • Soy sauce, for dipping
  • Wasabi (optional)
  • Pickled ginger (optional)


  1. Place the bamboo mat on a flat surface, facing you (you will be rolling the mat away from you). Fill a small bowl with 1/2 cup tepid water and 1 tablespoon rice vinegar. Place it next to the bamboo mat.
  2. Slice the nori sheets in half, lengthwise, and place on a plate next to the bamboo mat.
  3. Grab a nori sheet and place it on the bamboo mat’s edge closer to you, lengthwise, leaving 1” of bamboo space visible, shiny face down.
  4. Dip your fingers in the dipping bowl and moisten your hands. Grab 1/2 cup of sushi rice (using a measurement cup is the easiest to measure the rice) and place it on the nori sheet. Don’t overfill the cup or press the rice down, just scoop the rice as you normally would scoop any other grain.
  5. Spread the rice evenly across the sheet, leaving 1” of space free at the top of the nori sheet.
  6. Place the filling in the center of the rice, across lengthwise. Grab the bottom edges of the mat with your thumbs while holding on to the toppings with your other fingers. Roll it into a tight cylinder, tucking the fillings in firmly.
  7. Roll it forward while using a little pressure but not so much that the filling spills out. Let go of the mat when you get to the other end.
  8. Wipe a kitchen knife with vinegar water and evenly cut the roll into bite size pieces.
  9. Serve with soy sauce, wasabi, and pickled ginger on the side.

This delicious recipe and photos were created by, we simply shared it. Please check them out for more great ideas!

Vegan Hambagu Recipe – How To Make Vegan Hambagu – Japanese Hambagu Recipe

Prep: 10 mins – Cook: 15 mins – Total: 25 mins



  • 1 package Beyond Beef Plant Based Ground, thawed
  • 1 small onion(about 5 ounces), finely chopped
  • 2 garlic cloves, minced
  • 1 tablespoon soy sauce
  • 2 tablespoon oat milk
  • 1/4 cup panko breadcrumbs
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 flaxseed egg (1 tablespoon ground flaxseed mixed with 2 tablespoons water)
  • 1 tablespoon vegetable oil
  • A little flour, to dust the patties


  • 2 tablespoons extra virgin olive oil or vegan butter
  • 1/4 cup all-purpose flour
  • 2 cups mushroom broth
  • 1 tablespoon soy sauce
  • 1 tablespoon ketchup
  • 1/2 teaspoon mirin
  • 1 teaspoon sugar


  • Freshly chopped parsley (optional)


  1. Mix all the ingredients for the hambagu – except for the vegetable oil and flour- in a bowl with a spoon. Keep mixing until it’s well combined.
  2. Form a ball and cut it into four equal parts.
  3. Rub a little oil in the palm of your hands and grab one part. Form it into an oval shape patty that’s about 1-inch thick. Repeat the same for the remaining three parts.
  4. In a large skillet over medium heat, add the vegetable oil and when the oil is hot, lay two patties into the skillet. Make sure to leave a little space between them so they don’t stick together. 
  5. Lightly press the patties down so they are flat on the skillet and cook for 6 minutes. Flip the patties and cook for another 6 minutes. Transfer the patties to a plate and set aside. Repeat for the remaining two patties and turn the heat off. 
  6. In a small pan or pot over medium heat, add the olive oil and flour and stir for 1 minute. Slowly whisk in the mushroom broth, soy sauce, ketchup, mirin, and sugar. Bring to a boil and boil for 2-3 minutes, until you get the consistency of gravy. Turn the heat off and  transfer to a bowl. Season with salt and pepper if needed. If the gravy is too thick, stir in 2 to 4 tablespoons of hot water, until desired consistency. For gravy clumps, pour the gravy into a strainer over a bowl to remove the lumps.
  7. Pour the gravy over the hambagu and top with chopped parsley. Serve.

This delicious recipe and photos were created by, we simply shared it. Please check them out for more great ideas!

Vegan Glazed Eggplant Recipe – Nasu Dengaku Recipe – How To Make Vegan Glazed Eggplant

Prep: 5 mins – Cook: 10 mins – Total: 15 mins


  • 2 small eggplant
  • 2 tablespoons vegetable oil or other neutral oil
  • 1/4 cup miso paste (I use awase miso which is a mix of both red and white miso paste)
  • 2 tablespoons mirin
  • 1 tablespoon granulated sugar
  • 1 tablespoon sake
  • sesame seeds


  1. Slice eggplant in half and using a knife, score the inside in small squares.
  2. In a pan over high heat, add oil and put the eggplant skin facing down.
  3. Cook for a few minute until skin is brown. Turn the eggplant over and cover with a lid. Cook until eggplant is cooked through (about 3 to 4 minutes).
  4. Meanwhile, in a bowl, mix miso, mirin, sugar and sake.
  5. Cover a cooking tray with foil and place the eggplant on top. Brush miso dengaku mix on top of each eggplant until all the surface is coated.
  6. Put in the oven and broil for 4 minutes. The miso mix should be bubbling when you take it out of the oven.
  7. Sprinkle sesame seeds on top and serve hot.

This delicious recipe and photos were created by, we simply shared it. Please check them out for more great ideas!

Edamame With Soy & Sesame Sauce Recipe – Vegan Edamame Recipe – How To Make Vegan Edamame

Prep: 1 min – Cook: 4 mins – Total: 5 mins


  • 150 grams edamame in pods
  • 2 tablespoons toasted sesame oil
  • 1 teaspoon soy sauce
  • salt and pepper to taste


  1. Boil edamame for 3-4 minutes. Drain in cold water and dry with paper towel.
  2. In a pan over high heat, add sesame oil. When the oil is hot, almost smoking, add edamame pods and fry for about 2-3 minutes, until the pods are slightly charred.
  3. Add soy sauce and stir until the sauce has evaporated.
  4. Season with salt and lots of black pepper.
  5. Serve immediately or save it for later in the fridge. It’s good hot and cold!

This delicious recipe and photos were created by, we simply shared it. Please check them out for more great ideas!

Chickpea Pancake Recipe – Vegan Pancake Recipe – How To Make Vegan Pancakes


  • 1 green onion, finely chopped (about 1/4 cup)
  • 1/4 cup finely chopped red pepper
  • 1/2 cup chickpea flour (also known as garbanzo flour or besan)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon fine grain sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon baking powder
  • pinch red pepper flakes (optional)
  • 1/2 cup + 2 tablespoons water
  • For serving: salsa, avocado, hummus, cashew cream (optional)


  1. Prepare the vegetables and set aside. Preheat a 10-inch skillet over medium heat.
  2. In a small bowl, whisk together the chickpea flour, garlic powder, salt, pepper, baking powder, and optional red pepper flakes.
  3. Add the water and whisk well until no clumps remain. I like to whisk it for a good 15 seconds to create lots of air bubbles in the batter.
  4. Stir in the chopped vegetables.
  5. When the skillet is pre-heated (a drop of water should sizzle on the pan), spray it liberally with olive oil or other non stick cooking spray.
  6. Pour on all of the batter (if making 1 large pancake) and quickly spread it out all over the pan. Cook for about 5-6 minutes on one side (timing will depend on how hot your pan is), until you can easily slide a pancake flipper/spatula under the pancake and it’s firm enough not to break when flipping. Flip pancake carefully and cook for another 5 minutes, until lightly golden. Be sure to cook for enough time as this pancake takes much longer to cook compared to regular pancakes.
  7. Serve on a large plate and top with your desired toppings. Leftovers can be wrapped up and placed in the fridge. Reheat on a skillet until warmed throughout.

This delicious recipe and photos were created by, we simply shared it. Please check them out for more great ideas!

Breakfast Vegan Tofu Scramble Recipe – Masala Breakfast Scramble Recipe – Indian Breakfast Recipe


  • 350 g tofu extra firm
  • 2 tbsp olive oil extra virgin
  • 3 cloves garlic large, finely chopped
  • 1/2 red onion large, finely chopped
  • 1 red bell pepper washed, deseeded, cut in small cubes
  • 2 green chili washed, finely chopped
  • 1½ tsp curry powder
  • 1 tsp salt sea salt or adjust to taste
  • 1 tsp cumin powder
  • ½ tsp garam masala
  • ⅓ cup cilantro fresh, washed, finely chopped
  • 1 tbsp lemon fresh, juice


  1. Remove the excess water from the tofu. After that, dry it with a clean kitchen towel. Place a heavy pot on top of the tofu if you have 15 minutes to spare. Any remaining moisture should be removed from the tofu using this method. Just make sure your pot’s bottom is clean and dry, since it will come in direct touch with the block of tofu. In the meantime, prepare the other ingredients for the recipe
  2. Using a fork, break up the tofu and set it aside
  3. Heat a large skillet over medium heat and add 1 tablespoon olive oil
  4. Add the garlic, onion, and lightly brown them in a pan
  5. Stir in the red pepper and sauté for a few minutes, if you prefer them crunchy. If you like them softer, cook for a further two minutes
  6. Sprinkle the spices and salt over the red pepper mixture along with the chillies and stir gently
  7. Now add the crumbled tofu to the pan and mix thoroughly
  8. Cook for another about 5 minutes, allowing all the flavours to combine
  9. Garnish with lemon juice and cilantro. Best served whilst hot, with wholegrain toast, roti, quinoa, salad or potatoes

Vegan Coconut Cake Recipe – How To Make Vegan Coconut Cake – Coconut Cake Recipe

Prep: 20 mins – Cook: 35 mins – Total: 55 mins


  • Cake Pans
  • Electric Mixer
  • Spatula
  • Food Processor


  • 1 cup vegan butter , softened
  • 1¾ cups granulated sugar
  • 13.5 oz can whole fat coconut milk (canned)
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon coconut extract
  • 3 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda

Cashew Coconut Cream Filling

  • 1 cup raw cashews (soaked in water at least 2 hours up to overnight)
  • ¼ cup agave nectar
  • ½ cup coconut flakes
  • 1 tablespoon coconut oil (see note)

Vegan Vanilla Frosting

  • 3 cups powdered sugar
  • ⅓ cup vegan butter or coconut oil , softened
  • 2-3 tablespoons plant-based milk
  • 1/2 cup coconut flakes , sweetened


For the Vegan Coconut Cake

  • Preheat oven to 350F° degrees. Grease and flour two round 9-inch cake pans. Cut circles of parchment paper to fit in the bottom of the pans. Place rounds in bottom of pans and top with additional vegetable spray.
  • Using an electric mixer, cream the butter until light and fluffy. Add the sugar and cream together for up to 2 minutes, until light. Add the coconut milk, vinegar and coconut flavoring. Cream well until combined.
  • In a separate bowl, mix together the flour, baking powder and baking soda. Add flour to creamed mixture, beating until just mixed.
  • Divide batter equally among prepared pans. Level batter in each pan by holding pan 3 or 4 inches above counter, then dropping it flat onto counter. Do this several times to release air bubbles for a more level cake.
  • Bake for 25 to 30 minutes or until tester inserted in the center comes out clean. Cool in pans for 10 minutes. Invert cakes onto cooling racks. Cool Completely.

For the Cashew Coconut Cream Filling

  • For the filling between the cake layers, you can use frosting or this cashew cream coconut filling. To make the cashew filling, drain soaked cashews and add them to a blender or food processor. Add the agave nectar, coconut oil, and coconut flakes. 
  • Pulse in short bursts to break apart the cashews. Use a spatula to push down contents from the side of the bowl and pulse again in short bursts. Repeat this process until a cream begins to form. Then begin pulsing in longer periods to break down the cashew and coconut bits even more. Once this mixture is creamy to your liking, transfer to a bowl and refrigerate.

Vegan Vanilla Frosting

  • Add the vegan butter to a mixing bowl and use a mixer on medium speed to cream it. Add one cup of powdered sugar and mix that into the butter, until well combined. Repeat with the remaining powdered sugar. Once all the powdered sugar is added, it will be a crumbly mix. Add the plant-based milk one tablespoon at a time until you achieve the desired, spreadable consistency.

Assembling the Coconut Cake

  • Once the cakes have cooled, place the bottom cake on a plate. Use a serrated knife to level the cake (if there is a dome or it’s uneven on the top). Spread either the cashew coconut filling or a layer of icing over the top. Place the second cake on top of the frosting or cream filling. Add additional frosting on top and sides of cakes. Garnish the top and sides with coconut flakes.

This delicious recipe and photos were created by, we simply shared it. Check them out for more great ideas!

Rosemary And Raisin Vegan Roll Recipe – Vegan Rolls Recipe – How To Make Vegan Rolls

Prep: 100 mins – Cook: 20 mins – Total: 120 mins


  • 2/3 cup (100 grams) of raisins or sultanas
  • ¼ cup (60 ml) olive oil
  • 2 – 3 whole rosemary sprigs plus 1 tablespoon finely chopped rosemary leaves
  • 4 cups (500 grams) bread flour
  • 1 package (2 teaspoons) dry instant yeast
  • 1 – 1 ¼ cups (250 – 300 ml) warm water
  • 4 tablespoons of brown sugar
  • Sugar syrup (2 tablespoons brown sugar dissolved in 1 tablespoon water)


  1. Place the raisins or sultanas in a bowl and cover with warm water to plump up. Heat the olive oil gently in a small pot until shimmering. Add the whole rosemary sprigs and turn off the heat. Leave to infuse while you prepare the dough.
  2. Combine the flour and yeast in a large bowl. Add the warm water little by little while mixing. The quantity of water you need will depend on the absorption of your flour. You want a soft dough that you can knead. Turn the dough out onto a floured counter and knead until you get a soft ball that springs back when poked – about 10 minutes. Place the dough back in the bowl, cover with a dish towel and let rise for one hour.
  3. Remove the rosemary sprigs from the oil and drain the raisins. Turn the dough out onto the floured counter. Sprinkle over a portion of the raisins, chopped rosemary leaves, sugar and a bit of the infused oil. Flour your hands and knead to incorporate. This step can get messy and you may have to re-flour your counter from time to time. Repeat this process until all the raisins, rosemary, sugar and oil is well incorporated into the dough.
  4. Divide the dough into fist-sized balls and shape into rolls. Place on a baking sheet leaving 5 cm (2 inches) of space between each roll. Score the tops with a crisscross pattern. Cover with a dish towel and leave to rise for 30 minutes. Preheat your oven to 200°C (400°F).
  5. Bake the rolls for 20 minutes or until golden brown. Remove from the oven and brush with sugar syrup while still warm.

This awesome recipe and photos were created by, we simply shared it. Check them out for more great ideas!

Vegan Ice Cream Cake – Vegan Ice Cream Cake Recipes – How To Make Vegan Ice Cream Cake

Looking for a way to make ice cream cake without the eggs and dairy? Well look no further as these vegan ice cream cake recipes are so good you won’t even notice they’re missing!

Vegan Ice Cream Cake – Vegan Ice Cream Cake Recipe By Minimalist Baker

Plate with a slice of delicious Mint Chocolate Brownie Ice Cream Cake

Just looking at these pictures makes us want to stop doing everything else and make this delicious vegan ice cream cake! If you do make it, make sure to send us a piece!

Vegan Ice Cream Cake – Vegan Ice Cream Cake Recipe By The Banana Diaries

sliced vegan ice cream cake

Umm do you see this picture? How on earth could you ever say no to this vegan ice cream cake recipe? Bonus points as she also created a video for how to make it too!

Vegan Ice Cream Cake Recipe By The Tasty K

One of our favorite vegan ice cream cake recipes! The Tasty K does a great job and it only takes about 35 minutes to make!

Vegan Ice Cream Cake Recipe – Vegan Ice Cream Cake Recipe By What The Fork Food Blog

Dairy Free Freezer Cake from What The Fork Food Blog |

The only bad thing about this vegan ice cream cake recipe is eventually you will run out of it. Unless you have a vegan ice cream cake factory continuously rolling these out that is, and if so, we want to visit!

Vegan Ice Cream Cake Recipe – Vegan Ice Cream Cake Recipe By Feasting On Fruit

This might not just be one of the most beautiful vegan ice cream cakes ever created, but it also has to be one of the coolest desserts period! Props to Feasting On Fruit for making this absolutely stunning vegan dessert!

We don’t know if this list helped or hurt when it came to picking which vegan ice cream cake you’re going to make, but we hope you at least make one! If so, please share it with as we would love to hear from you!

Carrot Fries And Curry Dip Recipe – How To Make Carrot Fries – Vegan Carrot Fry Recipe

Prep: 5 mins – Cook: 35 mins – Total: 40 mins


Carrot Fries

  • 8 large carrots (about 850 grams)
  • 1 tablespoon avocado oil
  • 1 teaspoon garlic powder
  • salt and pepper, to taste
  • optional topping: fresh cilantro

Curry Dipping Sauce

  • 1/2 cup raw cashews, soaked
  • 1 1/2 tablespoons red curry paste
  • 1 tablespoon coconut aminos
  • 2 tablespoons lime juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon ginger
  • 1/4 cup water


  1. Soak cashews the night before. Place in a small bowl and cover with water. Set aside. If you forget to soak them, add them to hot water while the carrots cook.
  2. Preheat oven to 375 degrees Fahrenheit.
  3. Cut carrots in matchsticks. Place in a large bowl and mix with avocado oil, garlic powder, salt, and pepper. Place on two parchment lined baking sheets, spreading out evenly. Make sure they are not too close together.
  4. Bake for 20 minutes, stir/rotate, and bake for another 15 minutes.
  5. While the carrot fries bake, make the sauce. Place all ingredients into a Vitamix or high powered blender and blend until smooth.
  6. Once carrots are done sprinkle with fresh cilantro.
  7. Enjoy!

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