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Connoisseurus Veg

25+ Delicious Tofu Recipes

Collage of Tofu Recipes with Text Overlay Reading

These delicious tofu recipes will please just about any taste! Whether you're new to cooking with tofu or just looking for some new inspiration, check out this collection of over 25 dishes and you're guaranteed to find something you love.

It's no secret around here that I love tofu. LOVE LOVE LOVE it!

But not everyone feels the same, and this makes me sad. My theory is that most tofu haters simply haven't had tofu done right. Cooking with tofu isn't exactly intuitive, and it's really easy to mess up and end up with a terrible tasting dish if you're a tofu newbie.

The solution is a good, solid recipe. Well good news: today I'm sharing over 25 of my favorite, easy, delicious tofu recipes.

If you're completely new to tofu, I recommend reading through my post on everything you need to know about tofu, as well as my detailed tutorial on how to press tofu. Then come back here and try a recipe or two!

[feast_advanced_jump_to] Pan-Fried Tofu Recipes

Pan-frying is a great go-to tofu cooking technique. You can pan-fry your tofu plain, using the method in this tutorial, or coat it in cornstarch for a crispy coating like you see in my General Tso's tofu.

Tofu Stir-Fry with Garlic Sauce

Tofu Stir-Fry in a Skillet with Serving Spoon

If you're looking for a go-to classic stir-fry, this is the recipe for you! With pan-fried tofu and veggies in a savory Chinese-inspired garlic sauce, this dish is both loaded with flavor and easy to make!

Pasta with White Wine Sauce

Overhead View of a Plate of White Wine Pasta with a Cluster of Noodles Wrapped Around a Fork

You only need six ingredients and ten minutes to make this delicious white wine pasta sauce! Toss it with your favorite pasta for an easy meal that's loaded with flavor.

Table Set with a Skillet, Water Glass, and Plate of White Wine Pasta

Pasta is my go-to easy weeknight meal. There are so many simple ways to make it delicious, with minimal fuss. (Check out a few of my favorites in this vegan pasta recipe round-up.)

This pasta recipe is probably the all-time winner when it comes to ease though. The sauce literally takes less time to make than it does to boil a pot of pasta. You can't beat that!

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Table Set with A Skillet of White Wine Pasta, Napkin, and Wooden Spoon

What You'll Need

Dried fettuccine. Or use your favorite type of pasta — just about any shape works!
Vegan butter. This is usually sold near the regular butter at the supermarket. Look for brands like Earth Balance or Miyoko's.
Garlic.
Red pepper flakes. Totally optional! Just use this if you like your sauce to have a little kick!
Flour. I used all-purpose wheat flour. I'm sure whole wheat would work as well. For a gluten-free sauce, you could probably use gluten-free flour (though I haven't tested this), or just leave it out.
Dry white wine. Varieties like sauvignon blanc or pinot grigio work well with this recipe. Keep in mind that not all wine is vegan. Run your brand through Barnivore to make sure it is!
Salt & pepper.
Frozen peas. Leave these out if they're not your thing, or substitute another type of veggie, like broccoli or asparagus.
Fresh basil. This must be fresh — dried won't work in this recipe.

How to Make White Wine Pasta

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you'd prefer to skip right to the recipe.

First, start your pasta water and cook it according to the package directions. You want it to be ready to go when your sauce is done.
To make the white wine pasta sauce, start by melting some butter in a medium skillet.
Add minced garlic, red pepper flakes, and a teaspoon of flour. Cook everything for about a minute, stirring it frequently to prevent the garlic from burning.
Now pour in the wine. Give everything a stir and bring the wine up to a simmer. Let it cook for about 5 minutes or so, until the volume is reduced by about half. You can taste-test the sauce to make sure all of the alcohol has cooked off if you'd like.

Collage Showing First 4 Steps for Making White Wine Pasta: Melt Butter, Cook Garlic, Flour and Red Pepper Flakes, Add Wine and Simmer

Season your sauce with some salt and pepper, then stir in the pasta and thawed frozen peas.
Take the skillet off of the burner and stir in some fresh basil. Taste-test the pasta and add more salt and pepper if you'd like.

Collage Showing Last Two Steps for Making White Wine Pasta: Add Pasta and Peas, then Add Basil

White Wine Pasta Tips & FAQ

Can this recipe be made gluten-free? Yup! Just omit the flour and use your favorite gluten-free pasta.
Leftovers & storage: Leftover pasta will keep in a sealed container in the fridge for about 3 days.
Does white wine sauce contain alcohol? Most of the alcohol will cook off, but there will probably still be a small amount in the sauce when it's done.
Prefer-an alcohol free recipe? My garlic butter pasta is very similar, but contains no wine.
Is pasta vegan? Most dried pasta is vegan, but check the ingredients to be sure!
How can I thicken my white wine pasta sauce? For a thicker sauce, add extra flour. Try using a tablespoon or two.

Plate of White Wine Pasta with Skillet in the Background

More Easy Pasta Recipes

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Print Pasta with White Wine Sauce You only need six ingredients and ten minutes to make this delicious white wine pasta sauce! Toss it with your favorite pasta for an easy meal that's loaded with flavor! Course EntreeCuisine American, ItalianKeyword easy pasta recipe, easy pasta sauce Prep Time 10 minutesCook Time 10 minutesTotal Time 20 minutes Servings Calories 450kcal Author Alissa Saenz Ingredients

10 ounces dried fettuccine pasta (or your favorite pasta)
¼ cup vegan butter
4 garlic cloves, minced
¼ teaspoon red pepper flakes (optional), or to taste
1 teaspoon all-purpose flour
⅔ cup dry white wine
¼ teaspoon salt, plus more to taste
1 ½ cups frozen peas, thawed
½ cup fresh basil, roughly chopped
Black pepper, to taste

US Customary - Metric Instructions

Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions until al dente. Drain the pasta into a colander when it's done cooking.
While the pasta cooks, melt the butter in a medium skillet over medium heat.
Add the garlic, red pepper flakes, and flour. Cook everything, stirring frequently, for about a minute, until very fragrant.
Stir in the wine and ¼ teaspoon of salt. Raise the heat and bring the liquid to a boil.
Lower the heat and allow the mixture to simmer for about 5 minutes, until reduced by about half. Carefully taste-test the sauce (it will be hot!) to ensure the alcohol taste has cooked off.
Stir in the pasta and peas. Toss everything a few times and cook it with the sauce for about a minute, until heated throughout.
Remove the skillet from heat and stir in the basil. Season the pasta with additional salt and pepper to taste.
Divide onto plates and serve.

The post Pasta with White Wine Sauce appeared first on Connoisseurus Veg.

translate | Mon, 12 Apr 2021 13:44:30 +0000

Herbed Polenta Fries

Crispy on the outside, tender on the inside, and loaded with savory flavor, these baked polenta fries are easy to make and deliciously addictive!

Table Set with Baking Sheet, Plate of Herbed Polenta Fries, and Water Glass

Have you ever had polenta fries? If not, get ready for a big where have you been all my life moment. Because these suckers are good, and they're ridiculously easy to make, and best of all, despite the fact that we're calling them "fries," they're not fried at all.

These fries are baked!

[feast_advanced_jump_to] What You'll Need

Polenta. We're using prepared polenta here, which is part of what makes this recipe so easy! Look for prepared polenta near the pasta at your supermarket.
Olive oil. You can substitute another type of high-heat oil if that's what you've got, but olive oil will give your fries the best flavor.
Herbs. We're using fresh rosemary and thyme. Dried would probably work (be sure to cut the amounts in half), but I love the flavor that fresh herbs gives these fries.
Garlic powder.
Salt & pepper.

How to Make Polenta Fries

The following is a detailed photo tutorial on how to make this dish. Scroll down if you'd prefer to skip right to the recipe.

Plate of Herbed Polenta Fries with Baking Sheet in the Background

Start by cutting your polenta into fry-sized pieces. I like to cut mine in half, width-wise, then slice each half in fourths, rotate it and slice it into fourths again. This will give you a total of thirty-two fries.

Arrange your fries on a baking sheet lined with parchment paper. Drizzle them with some oil, then rub it in, coating each fry on all sides.
Sprinkle your fries with herbs, garlic powder, salt, and pepper.

Two Photos Showing Steps for Preparing Herbed Polenta Fries: Drizzle Polenta with Olive Oil and Sprinkle with Herbs

Pop your fries into the oven and bake them until they're sizzling and crispy!

Polenta fries are delicious on their own, or you can serve them with your favorite dipping sauce.

Polenta Fry Tips & FAQ

Are these fries gluten-free? Yup!
Shelf-life & storage: Polenta fries are best served right away, but if you have leftovers you can store them in a sealed container or bag for up to 4 days. To reheat, pop them in a 400°F oven until hot.
Can polenta fries be made oil-free? I haven't tried this, but I don't see why not! I'm guessing they won't get as crispy, but otherwise should be just fine.
Flavor variations: Feel free to substitute different herbs and spices for those the recipe calls for. Try curry powder, blackened seasoning, taco seasoning, or even just plain old salt and pepper.

More Polenta Recipes

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Print Herbed Baked Polenta Fries Crispy on the outside, tender on the inside, and loaded with savory flavor, these baked polenta fries are easy to make and deliciously addictive! Course SideCuisine American, ItalianKeyword baked fries, creamy polenta recipe Prep Time 10 minutesCook Time 20 minutesTotal Time 30 minutes Calories 196kcal Author Alissa Saenz Ingredients

1 (18 ounce or 510 gram) tube prepared polenta
1 tablespoon olive oil
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh thyme leaves
½ teaspoon garlic powder
¼ teaspoon salt, plus more to taste
¼ teaspoon black pepper

US Customary - Metric Instructions

Preheat the oven to 450°F and line a baking sheet with parchment paper.
Cut your polenta in half, width-wise. Now slice each half lengthwise into 4 slabs of equal thickness, then slice each slab into 4 strips. This should give you 32 fries that are about 3 inches by ½ inch.
Arrange the fries on the baking sheet in a single layer, then drizzle them with the oil. Rub the oil in to evenly coat the fries.
Sprinkle the fries with rosemary, thyme, garlic powder, salt, and pepper.
Bake the fries until they're crispy and just starting to brown around the edges, about 20 minutes.
Let the fries cool for a few minutes, then serve.

The post Herbed Polenta Fries appeared first on Connoisseurus Veg.

translate | Fri, 09 Apr 2021 13:55:43 +0000

Savory Lemon & Herb Baked Tofu

This flavor-packed baked tofu is soaked in a marinade of zesty lemon juice, zippy garlic, and savory herbs, then baked to perfection. It's perfect stuffed in a sandwich or sprinkled on salad!

I make baked tofu often, using a bunch of different flavors, but lately this one has been in heavy rotation. I'm all about the savory herbs!

I make a big batch of it, stash it in the fridge, and then eat it over the course of a couple days. It could make its way into a salad or sandwich, or I might just snack on it, all by itself.

Have you ever baked tofu before? It's just about the easiest way possible to prepare tofu.

[feast_advanced_jump_to] What You'll Need

Baked Tofu Ingredients Arranged on a White Wooden Surface

Soy sauce. Or use gluten-free tamari for a gluten-free version.
Lemon juice.
Olive oil. You can omit this for an oil-free version if you'd like.
Spices. We're using garlic powder, dried thyme, rubbed sage, and black pepper.
Tofu. Preferably the extra-firm variety!

How to Make Baked Tofu

The following is a detailed photo tutorial on how to make this dish. Scroll all the way down if you're just here for the recipe!

Press your tofu. Not sure how to do that? Check out my tutorial on how to press tofu.

Hand Inserting Plunger into a Tofu Press Containing A Block of Tofu

Cut your tofu into small pieces. You can dice it, cut it into strips, triangles, or squares like I've done.
Mix up your marinade ingredients in a small bowl: soy sauce, lemon juice, olive oil, and spices.
Place your tofu into a bowl or shallow dish and pour the marinade overtop. Gently stir to coat the tofu in marinade. Let it soak for about 30 minutes.

Two Images Showing: Tofu Marinade Being Mixed in a Bowl, and Tofu Marinade Being Poured Over Tofu

Arrange your marinated tofu pieces on a baking sheet lined with parchment paper, and be sure to hang on to any excess marinade.
Pop your baking sheet into the oven to bake. You'll need to cook your tofu for about 15 to 20 minutes on each side, at 400°F. Spoon the reserved marinade over the tofu pieces when you flip them.

Marinated Tofu Pieces on Parchment Paper

Your baked tofu is ready when the pieces have shrunk and darkened a bit.

Stacked Squares of Lemon & Herb Baked Tofu

Lemon & Herb Baked Tofu Tips & FAQ

Can this recipe be made gluten-free? Sure! Just substitute gluten-free tamari for the soy sauce.
Shelf-life & storage: Your baked tofu will keep in a sealed container in the refrigerator for 3-4 days.
Make ahead option: You can let the tofu marinate for up to 24 hours in the refrigerator, and then bake it on the day of serving.
How is baked tofu served? However you like! Stuff it in a sandwich, use it to top a salad, or make it a main dish with a couple of veggies on the side.
Want to learn more about tofu? Check out my post on everything you need to know about tofu!

Savory Lemon & Herb Baked Tofu Pieces on a Distressed Baking Sheet

More Tofu Recipes

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Print Savory Lemon & Herb Baked Tofu This flavor-packed baked tofu is soaked in a marinade of zesty lemon juice, zippy garlic, and savory herbs, then baked to perfection. It's perfect stuffed in a sandwich or sprinkled on salad! Course EntreeCuisine AmericanKeyword easy tofu recipe, how to cook tofu Prep Time 35 minutesCook Time 35 minutesTotal Time 1 hour 10 minutes Servings Calories 100kcal Author Alissa Saenz Ingredients

3 tablespoons soy sauce or tamari
2 tablespoons lemon juice
2 teaspoons olive oil
½ teaspoon garlic powder
½ teaspoon dried thyme
½ teaspoon rubbed sage
¼ teaspoon black pepper
1 (14 ounce or 400 gram) package extra firm tofu, drained and pressed for at least 30 minutes

US Customary - Metric Instructions

Stir the soy sauce, lemon juice, olive oil, garlic powder, thyme, sage, and pepper together in a small bowl.
Cut the tofu into cubes, slabs, or whatever shape you like, and place the pieces into a bowl or shallow dish.
Spoon the marinade over the tofu and allow it to marinate for 30 minutes at room temperature, turning the pieces halfway through.
Preheat the oven to 400°.
Line a baking sheet with parchment paper and arrange the tofu pieces in a single layer on top. Reserving any excess marinade.
Bake for 15 minutes, then flip the tofu pieces and spoon any reserved marinade over them. Bake for another 15-20 minutes, until the marinade has dried up and the tofu pieces have shrunken a bit and taken on a chewy texture.
Enjoy the tofu immediately or store it in a sealed container or bag in the refrigerator for 2-3 days.

The post Savory Lemon & Herb Baked Tofu appeared first on Connoisseurus Veg.

translate | Wed, 07 Apr 2021 13:39:08 +0000

Spicy Red Lentil Chili

White Wooden Table Set with Loaf of Bread, Pot, and Bowl of Red Lentil Chili with Spoon

This spicy red lentil chili is super heaty, loaded with flavor, and easy to make! Deliciously comforting and perfect for a weeknight dinner.

This red lentil chili is my new go-to weeknight dinner.

Chili, by nature, is pretty easy to whip up. But it's easy to go overboard with a zillion different ingredients. This is especially true for vegan chili: you can add so many beans, so many veggies, and allllllllll the spices.

This easy lentil chili requires only requires a handful of ingredients, and because red lentils cook up so quickly, it can be on the table in about 35 minutes.

Let's talk about how it's made!

[feast_advanced_jump_to] What You'll Need

Pot of Red Lentil Chili with Wooden Spoon

Olive oil. You can substitute just about any high-heat oil for this. Use what you have on hand!
Onion.
Red bell pepper.
Garlic.
Spices. We're using mild chili powder, cumin, smoked paprika, and oregano.
Vegetable broth. I used Better Than Bouillon in roasted vegetable flavor.
Red lentils. Make sure you're using split red lentils. The chili will take much longer to cook if they're not split.
Fire roasted tomatoes. You can sub regular old canned tomatoes if you'd like, but fire roasted ones add a delicious smoky flavor.
Green chilies. Use the canned variety, which you can find in the international foods section of your supermarket.
Salt & pepper.

How to Make Red Lentil Chili

The following is a detailed photo tutorial on how to make this dish. Scroll down if you'd like to skip right to the recipe!

Heat up your oil in a large pot, then add diced onion and bell pepper. Sweat the veggies for about 5 minutes, until they begin to soften up.
Now add minced garlic, along with the spices. Cook everything for just about a minute, stirring frequently, until the mixture becomes very fragrant.
Stir in the broth, lentils, tomatoes and chiles.
Raise the heat and bring the mixture to a simmer.

Collage Showing First 4 Stages of Red Lentil Chili Cooking in a Pot

Simmer your lentil chili for about 20 minutes, stirring it occasionally and adding a splash of water if the mixture becomes too dry.
The chili is done when it's nice and thick, and the lentils are super soft (they'll be falling apart).

Last Two Stages of Red Lentil Chili Simmering in a Pot

Serve your red lentil chili with your favorite toppings — I like scallions and diced avocado on mine!

Two Bowls of Red Lentil Chili, Avocado Half, Spoon and Tea Towel on a White Wooden Surface

Red Lentil Chili Tips & FAQ

Is this recipe gluten-free? It sure is!
Leftovers & storage: This chili keeps very well and makes for great leftovers! Store it in a sealed container in the fridge for up to 4 days, or in the freezer for up to 3 months.
My chili has been simmering forever and the lentils are still firm. What's going on? It could be a few things:
- Did you substitute another type of lentil? Most varieties take longer than red to cook.
- Are your lentils split? Split lentils cook up quicker than non-split.
- Are your lentils old? Lentils that have been sitting around for a while can take forever too cook, or they might never completely cook at all.
Can I substitute another variety of lentil for red lentils? Probably, but you'll need to make some adjustments.
- Most other types of lentils take longer to cook, so increase the simmer time.
- You might also need to add more water, since the liquid will be simmering longer and therefor reduce more.
- If your lentils are not split (aside from red lentils, most aren't), you'll need to add the tomatoes late in the cooking process — probably during the last 5 minutes. Otherwise your lentils might not cook all the way, as the acid causes their outer coating to harden.

More Vegan Chili Recipes

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Print Spicy Red Lentil Chili This spicy red lentil chili is super heaty, loaded with flavor, and easy to make! Deliciously comforting and perfect for a weeknight dinner. Course EntreeCuisine AmericanKeyword healthy chili recipe, vegan chili recipe Prep Time 10 minutesCook Time 25 minutesTotal Time 35 minutes Servings Calories 229kcal Author Alissa Saenz Ingredients

1 tablespoon olive oil (or high-heat oil of choice)
1 medium onion diced
1 medium red bell pepper, diced
4 garlic cloves, minced
4 teaspoons chili powder
4 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon dried oregano
4 cups vegetable broth
2 cups dried split red lentils
2 (14 ounce or 400 gram) cans fire roasted tomatoes
1 (4 ounce or 113 gram) can green chilies
Salt & pepper, to taste

US Customary - Metric Instructions

Coat the bottom of a large pot with the oil and place it over medium heat.
When the oil is hot, add the onion and bell pepper. Sweat the veggies for about 5 minutes, stirring occasionally, until they soften up a bit and the onion becomes translucent.
Stir in the garlic, chili powder, cumin, paprika, and oregano. Continue cooking and stirring the mixture for about 1 minute, until it becomes very fragrant.
Stir in the broth, lentils, tomatoes, and green chilies.
Raise the heat and bring the mixture to a boil.
Lower the heat and let it simmer, uncovered, for about 20 minutes, until the chili thickens up and the lentils are falling apart. You can add a bit of water if it becomes too thick while simmering.
Remove the pot from heat and season the chili with salt and pepper to taste.
Ladle into bowls, top with toppings of choice, and serve.

The post Spicy Red Lentil Chili appeared first on Connoisseurus Veg.

translate | Mon, 05 Apr 2021 13:58:07 +0000

Vegan Easter Recipes

Collage of Six Vegan Valentine's Day Dinners with Text Overlay Reading

Easter is coming up! Have you planned your menu yet? This collection of over 50 vegan Easter recipes includes every course, from brunch to dinner to dessert.

Here comes Easter! A time to celebrate spring, bust out the pastels, and most of all, feast!

But alas, planning a vegan Easter menu can be a bit challenging when you're dealing with a holiday that revolves around ham and colored eggs. That's why I'm here to help. I've put together this massive collection of vegan Easter recipes.

I've included a little bit of everything, so whether you're celebrating with brunch, dinner, or just an Easter basket full of sweets, you've got options!

[feast_advanced_jump_to] Vegan Easter Appetizers

A great meal starts with great appetizers! These vegan snacks will keep everyone happy while they await the big meal.

Vegan Stuffed Phyllo Cigars

Wooden Table Set with a Plate of Phyllo Cigars, Lemon Wedges and Olives, Water Glass, and Bunch of Scallions

Vegan Spinach Puffs

Cashew Camembert

Mushroom Crostini with Herbed Cashew Cheese

Vegan Sausage Rolls

Vegan Stuffed Mushrooms

Vegan Easter Main Dishes

Holidays call for extra special, extra hearty main dishes. Here are a few of my favorites! For something traditional-ish, go for vegan meatloaf or shepherd's pie. If you're feeling adventurous, try the tofu steaks or mushroom paprikash.

Vegan Mushroom Paprikash

Vegan Shepherd's Pie

Balsamic Asparagus Pasta

Vegan Cheese & Onion Pie

Vegan Chickpea Meatloaf

Vegan Chicken Tetrazzini

The Best Vegan Lasagna

Vegan Stuffed Peppers

Crispy Tofu Steaks with Caramelized Onion Gravy

Vegan Stuffed Shells Florentine

Savory Vegan Nut Roast

Vegan Chicken Pot Pie

Vegan Pasta Primavera

Vegan Easter Side Dishes

Cook up a couple of these delicious dishes to round out your vegan Easter dinner!

Garlic Smashed Potatoes with Basil Aioli

Garlic Smashed Potatoes on a Baking Sheet with a Dish of Basil Aioli

Roasted Brussels Sprouts (4 Ways!)

Vegan Mushroom Risotto

Vegan Green Bean Casserole

Cabbage Steaks with Tahini Dill Dressing

Vegan Caesar Salad

Vegan Creamed Corn

Vegan Coleslaw

Garlic & Dill Mashed Potatoes

Vegan Easter Brunch Recipes

Some families (like mine!) prefer to celebrate Easter with brunch. I like to serve a mix of sweet and savory recipes from the list below. Oh, and if this list isn't enough for you, I put together an entire post on vegan brunch recipes (83 of them!).

Vegan Potato Leek Quiche

Slice of Potato Leek Vegan Quiche on a Plate with Tea Cup and Pie Plate in the Background

Vegan Carrot Muffins

Vegan Banana Walnut French Toast Casserole

Vegan Buckwheat Pancakes

Loaded Tofu Scramble

The Best Vegan Waffles

Veggie-Stuffed Vegan Omelet

Classic Vegan French Toast

Vegan Doughnuts

Vegan Migas

Vegan Banana Pancakes

Vegan Tofu & Spinach Shakshuka

Vegan Crepes

Tofu Bacon

Vegan Cinnamon Rolls

Vegan Easter Desserts

Whether you're celebrating with brunch or dinner, a delicious vegan dessert to wrap up the meal is essential!

Old Fashioned Vegan Butterscotch Pudding

Jar of Vegan Butterscotch Pudding with Whipped Topping and Nutmeg, Second Jar, Strawberries and Napkin in the Background

Cinnamon Swirl Vegan Coffee Cake

Vegan Lemon Bars

Vegan Carrot Cake

Vegan Chocolate Cupcakes

Vegan Pecan Pie

Vegan Sugar Cookies

Vegan Vanilla Cupcakes

Old Fashioned Vegan Custard Pie

The Ultimate Vegan Chocolate Cake

Vegan Pink Velvet Cupcakes

Vegan Mango Lime Cheesecake

Like this post? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating if you try any of the recipes!

The post Vegan Easter Recipes appeared first on Connoisseurus Veg.

translate | Fri, 02 Apr 2021 13:39:20 +0000

food news

food news

food news

Connoisseurus Veg

25+ Delicious Tofu Recipes

Pasta with White Wine Sauce

Herbed Polenta Fries

Savory Lemon & Herb Baked Tofu

Spicy Red Lentil Chili

Vegan Easter Recipes

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