Vegan apple crisp, with a super easy caramel sauce! Level up your fall dessert game with this super EASY vegan apple crisp with a crunchy oat crumble topping.
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It’s fall, it’s cozy, and it’s all out APPLE season! If there’s one thing I live for, it’s the change from summer to fall and all the cozy that comes along with it. Apple picking, pumpkin pies, planning our Friendsgiving already.. I LIVE for this time of year. While it does mean that winter is coming way too soon, it also means I can spend my Sundays baking apple desserts and testing the heck out of my caramel vegan apple crisp recipe to find just the right filling and the perfect vegan apple crisp topping. (more…)
Green bean casserole was a dish it took me a while to warm up to. I mean, it has mushrooms in it, people, MUSHROOMS. (P.S. I hate mushrooms, always and forever.) At Thanksgiving, I was always the first to dive into the mashed potatoes and gravy and the last to get at the stuffing and green bean casserole (stuffing is still iffy for me). After a while, I discovered that, um, this casserole has crispy fried onions on top and gets all bubbly and delicious, so let’s give it a try.
Needless to say, I ended up loving that crispy/bubbly combination, but didn’t so much love the condensed creepy mushroom soup that went into making it. Last year, I made a version of vegan green bean casserole from Fat-Free Vegan that satisfied my craving, but still, it had mushrooms, so I wasn’t totally sold. I love a good caramelized onion, so I knew I wanted it to be heavy on the caramelized onion and crispy onion, super low on the mushroom part.
After tinkering and trying to get at that crispy on the top, bubbly in the middle texture, I finally landed on this vegan green bean casserole compromise. The best thing about this casserole is that, just like its original counterpart, it’s a mix and bake kind of dish. Rather than dirtying two extra pans and waiting even longer for the casserole to be ready, just mix, bake, top, done! The filling becomes all bubbly and crispy on the edges, while the top is crunchy and beans get nice and cooked all the way through. At first, I thought I would want the green beans to stay crunchy, but it turns out I like them nice and overdone. You might think this is a crime against vegetables, but I wouldn’t have it any other way!
Tips on how to make this green bean casserole
This easy green bean casserole takes just 15 minutes to prepare. Because it’s such a simple dish, you want to buy all the right ingredients. To get the proper texture, I used fresh green beans instead of canned. The green beans still come out perfectly mushy, but the casserole holds together a little better and has a deeper flavor this way. The second key ingredient is smoked paprika. In a pinch, you can certainly use regular paprika, but smoked paprika adds an extra layer of flavor to this dish that’s totally unique and delicious.
And although the crispy onions on the top are technically optional, it’s Thanksgiving, so why wouldn’t you use them? Side note: I gave my dad a whole can of those crispy French fried onions as part of his birthday gift one year, because we used to have to buy two cans around Thanksgiving, one for him and one for the casserole. He doesn’t eat them straight out of the can anymore, but seeing that container always makes me think of him popping it open to swipe a couple handfuls of fried onions.
A vegan whole wheat bread recipe that is easy, quick, and results in the FLUFFIEST wheat bread! This bread is hearty and fluffy, the BEST.
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This seems so…basic, right? It’s totally not though! Believe it or not, nailing this perfect vegan whole wheat bread recipe was much harder than I thought. The first time it was kinda flat, the second time it was raw in the middle (yikes), and the third time it was juuuuuust right! (more…)
An EASY and super fluffy vegan pound cake recipe that uses one secret ingredient to get that perfect texture. No vegan butter required!
Vegan pound cake! Hello, it’s one of the basics of vegan baking, but somehow I didn’t have a recipe for it on the site yet! I have a matcha version that is SO good for pairing with your morning coffee, but never just a plain ol’ version of a vegan pound cake recipe that pairs perfectly with coconut whipped cream and a bowl of fresh berries. It’s basically the ultimate basic dessert that is fresh, light, and just a wee bit indulgent. The best part about this vegan pound cake? It doesn’t use vegan butter to get that super-rich taste! Guess what it does use? (more…)
Ok, let’s dive into wayyyy too many words about how to make the fluffiest, easy vegan pancakes ever in the world, shall we? Fluffy, easy vegan pancakes that are made with olive oil and one SECRET ingredient that guarantee a perfect pancake each and every time.
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Pancakes! I have to admit, normally I’m a waffles kind of girl through and through. I can’t get enough of the nooks and crannies for all the syrup and butter to go into and now that I’ve mastered my ultimate vegan waffle recipe, they are a guaranteed winner, every time. Pancakes on the other hand..have always been a challenge. I either cook them for way too long, resulting in a lot of burnt pancakes and a few edible ones, (more…)