These vegan maple pecan bars are the ultimate sweet treat for autumn and are ready in just an hour! Perfect for an anytime treat, Thanksgiving dessert, or holiday potluck.
Guys, these maple pecan bars are out of this world good and are the perfect way to kick off your fall baking.
Think of these as a shortbread-y crust topped with a big batch of quick caramel and a healthy dose of pecans folded in. The brown sugar in these bars gives off a caramel taste to both the crust and topping, while coconut cream is mixed into the topping to make everything creamy and dreamy. True fall baking heaven!
The BEST and easiest vegan pie crust recipe! Made with coconut oil and comes together in a snap, this will guarantee the flakiest, best pie crust for your next pie.
The time is here! Thanksgiving is quickly approaching and out of all the desserts on the table, pies always take the cake at this particular holiday. I know that making pies and the fillings are actually pretty easy, but you know what makes a great pie even better? A perfect vegan pie crust!
I’ve spent my fair share of time making and trying out different vegan pie crusts over the last few years.From all coconut oil pie crusts to olive oil to using as little water as possible, I’ve found what works, what doesn’t, and a few tricks to speed up the process in between. To get the perfect vegan pie crust we are going to talk about the main components that make a vegan pie crust great: coconut oil, flour, water, and handling. Let’s get to baking!
Vegan apple cinnamon babka that is so fluffy, sweet, and filled with the BEST caramel apple filling! Dairy-free and vegan.
This post is sponsored by Red Star Yeast. Thank you for supporting the brands I use and love!
I have a new love, and it’s apple cinnamon babka! I know babka sounds funny, hard, and like something you totally couldn’t conquer in a weekend, but I promise you can. Honestly, the hardest part about making yeast bread is the waiting, since you have to let it rise twice and just stare at it wondering WHEN DO I GET TO EAT ALREADY?!
Hi guys! It’s almost Thanksgiving again, which is actually ridiculous because I could’ve sworn it was just the 4th of July and sweltering hot. Regardless, I absolutely love the holiday season and all the food that goes with it. When I look forward to Thanksgiving meals, this is all I have to say: gimme all the sides. My plate can typically be found under mountains of mashed potatoes and casseroles, mounds of stuffing, and winding rivers of gravy and cranberry sauce.
K, now I’m drooling.
Here are 10 Vegan Thanksgiving Sides that you’ll absolutely need second (third and, ok fine, fourth) helpings of: (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.
This post is sponsored by Zevia. Thank you for supporting the brands that make this space possible!
If there’s one thing I forget about during the holiday baking season, it’s cranberries! I’m all about the chocolate and even gingerbread, but usually cranberries get forgotten in the frenzy of holiday baking. Not this year! I teamed up with Zevia to create a fun vegan (more…)