ChatGPT’s Vegan Kitchen: Plant-Based Recipes for Every Day

Feel free to grab these recipes and turn them into a cookbook

Breakfast

1. Overnight oats with fresh berries and nuts
2. Chia seed pudding with coconut milk and mango
3. Tofu scramble with vegetables
4. Vegan smoothie bowl with banana, spinach, and protein powder
5. Avocado toast with cherry tomatoes and microgreens
6. Apple cinnamon quinoa porridge
7. Buckwheat pancakes with roasted peaches and coconut whipped cream

Lunch

1. Vegan grilled cheese sandwich with tomato soup
2. Roasted Vegetable and Hummus Wrap
3. Quinoa and Black Bean Salad with Roasted Vegetables
4. Vegan Caesar Salad with Grilled Tempeh
5. Vegan Sushi Rolls with Avocado and Cucumber
6. Vegan Pizza with Roasted Vegetables and Pesto
7. Thai Red Curry with Tofu and Vegetables

Dinner

1. Spaghetti with marinara sauce and roasted vegetables
2. Vegan tacos with black beans and corn
3. BBQ pulled jackfruit sandwich with coleslaw
4. Roasted eggplant and red pepper pasta with basil pesto
5. Stuffed bell peppers with quinoa and black beans
6. Grilled Portobello mushrooms with roasted vegetables and balsamic glaze
7. Vegan lasagna with tofu ricotta and spinach

Desserts

1. Vegan chocolate chip cookies
2. Strawberry shortcake with whipped coconut cream
3. Vegan brownies with peanut butter frosting
4. No-bake cherry cheesecake bars
5. Vegan vanilla cupcakes with chocolate frosting
6. Banana bread with chocolate chips
7. Chunky monkey ice cream with banana and chocolate chunks

Here’s how to make each dish

Breakfast

1. Overnight Oats with Fresh Berries and Nuts

• Time to prep: 5 minutes
• Difficulty: Easy
• Ingredients:

1. 1/2 cup rolled oats
2. 1/2 cup unsweetened almond milk
3. 1/4 cup fresh berries (such as blueberries, raspberries, or sliced strawberries)
4. 1 tablespoon chia seeds
5. 1 tablespoon chopped nuts (such as almonds, walnuts, or pecans)
6. Optional: sweetener (such as maple syrup or agave nectar) to taste

• Instructions:

1. In a jar or container with a lid, mix together the oats, almond milk, chia seeds, and sweetener (if using).
2. Add the berries on top and sprinkle with the nuts.
3. Seal the jar or container and refrigerate overnight.
4. In the morning, give the oats a stir and enjoy cold or heat up in the microwave for 1–2 minutes.

2. Chia Seed Pudding with Coconut Milk and Mango

• Time to prep: 5 minutes + time to chill
• Difficulty: Easy
• Ingredients:

1. 1/4 cup chia seeds
2. 1 cup unsweetened coconut milk
3. 1/2 teaspoon vanilla extract
4. 1/4 teaspoon ground cinnamon
5. 1/2 cup diced mango
6. Optional: sweetener (such as maple syrup or agave nectar) to taste

• Instructions:

1. In a jar or container with a lid, mix together the chia seeds, coconut milk, vanilla extract, and cinnamon.
2. Add sweetener to taste (if using).
3. Seal the jar or container and refrigerate for at least 2 hours, or overnight.
4. When ready to serve, stir in the diced mango and divide the pudding into bowls or jars.
5. Serve chilled.

3. Tofu Scramble with Vegetables

• Time to prep: 10–15 minutes
• Difficulty: Easy
• Ingredients:

1. 1 tablespoon oil (such as olive oil or coconut oil)
2. 1 small onion, diced
3. 1 bell pepper, diced
4. 1 cup diced vegetables (such as mushrooms, tomatoes, or zucchini)
5. 1 block firm tofu, crumbled
6. 1 teaspoon turmeric
7. 1/2 teaspoon paprika
8. 1/2 teaspoon garlic powder
9. Salt and pepper to taste

• Instructions:

1. Heat the oil in a pan over medium heat.
2. Add the onion and bell pepper and sauté until they are softened, about 5 minutes.
3. Add the diced vegetables and sauté for an additional 3–4 minutes.
4. Add the crumbled tofu and spices and cook for an additional 2–3 minutes, until the tofu is heated through.
5. Season with salt and pepper to taste.
6. Serve hot.

4. Vegan Smoothie Bowl with Banana, Spinach, and Protein Powder

• Time to prep: 5 minutes
• Difficulty: Easy
• Ingredients:
• 1 banana, frozen
• 1 cup unsweetened almond milk
• 1 cup packed spinach
• 1 scoop vegan protein powder (such as pea protein or brown rice protein)
• Optional: 1 tablespoon nut butter (such as peanut butter or almond butter), 1 tablespoon chia seeds, 1 tablespoon hemp seeds

Instructions:

1. Place the banana, almond milk, spinach, protein powder, and any optional ingredients in a blender
2. Blend on high until smooth and creamy.
3. Pour the smoothie into a bowl and top with your desired toppings. Some ideas might include sliced fruit, nuts or seeds, coconut flakes, or granola.
4. Serve immediately.

5. Avocado Toast with Cherry Tomatoes and Microgreens

• Time to prep: 5 minutes
• Difficulty: Easy
• Ingredients:

1. 2 slices of bread (such as whole grain or sourdough)
2. 1 avocado
3. 1/2 cup cherry tomatoes, halved
4. 1/2 cup microgreens
5. Salt and pepper to taste
6. Optional: 1 tablespoon olive oil, 1 clove garlic (minced)

• Instructions:

1. Toast the bread until it is crispy.
2. In a small bowl, mash the avocado with a fork.
3. If using, mix in the minced garlic and a drizzle of olive oil.
4. Spread the mashed avocado on the toasted bread.
5. Top with the cherry tomatoes and microgreens.
6. Season with salt and pepper to taste.
7. Serve immediately.

6. Apple Cinnamon Quinoa Porridge

• Time to prep: 5 minutes + time to cook quinoa
• Difficulty: Easy
• Ingredients:

1. 1/2 cup cooked quinoa
2. 1/2 cup unsweetened almond milk
3. 1 small apple, diced
4. 1/2 teaspoon cinnamon
5. Optional: 1 tablespoon raisins or chopped nuts, 1 teaspoon maple syrup

• Instructions:

1. In a small saucepan, combine the quinoa, almond milk, apple, and cinnamon.
2. Bring to a simmer over medium heat and cook for 5–7 minutes, until the quinoa is soft and the liquid has been absorbed.
3. Stir in the raisins or nuts (if using) and maple syrup (if using).
4. Serve hot.

7. Buckwheat Pancakes with Roasted Peaches and Coconut Whipped Cream

• Time to prep: 15 minutes + time to roast peaches
• Difficulty: Moderate
• Ingredients:

1. 1 cup buckwheat flour
2. 1 teaspoon baking powder
3. 1/4 teaspoon salt
4. 1 cup unsweetened almond milk
5. 1 tablespoon apple cider vinegar
6. 1 tablespoon oil (such as olive oil or coconut oil)
7. 1 teaspoon vanilla extract
8. small peaches, sliced
9. 1 can full-fat coconut milk, chilled
10. Optional: 1 tablespoon maple syrup or agave nectar

• Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, mix together the flour, baking powder, and salt.
3. In a separate bowl, whisk together the almond milk, apple cider vinegar, oil, and vanilla extract.
4. Add the dry ingredients to the wet ingredients and mix until just combined.
5. Heat a griddle or large pan over medium heat.
6. Drop spoonfuls of the batter onto the griddle and cook until bubbles form on the surface, about 2–3 minutes.
7. Flip the pancakes and cook until the other side is golden brown, about 1–2 minutes
8. Arrange the sliced peaches on a baking sheet and roast in the preheated oven for 10–12 minutes, until they are soft and caramelized.
9. While the peaches are roasting, open the can of coconut milk and scoop out the solidified coconut cream into a medium bowl.
10. Using an electric mixer or a whisk, beat the coconut cream until it is smooth and creamy.
11. Add the maple syrup or agave nectar (if using) and beat until it is well combined.
12. To serve, stack the pancakes and top with the roasted peaches and a dollop of coconut whipped cream. Enjoy!

Lunch recipes

1. Vegan Grilled Cheese Sandwich with Tomato Soup

• Time to prep: 10 minutes
• Difficulty: Easy
• Ingredients:

1. 4 slices of bread (such as whole grain or sourdough)
2. 2 tablespoons vegan butter
3. 2 slices vegan cheese
4. 1 cup tomato soup

• Instructions:

1. Heat a large pan over medium heat.
2. Spread 1 side of each slice of bread with vegan butter.
3. Place 2 slices of bread, butter-side-down, in the pan.
4. Top each slice with a slice of vegan cheese.
5. Place the remaining 2 slices of bread on top, butter-side-up.
6. Cook the sandwiches for 2–3 minutes on each side, until the bread is toasted and the cheese is melted.
7. Serve the sandwiches hot with the tomato soup on the side.

2. Roasted Vegetable and Hummus Wrap

• Time to prep: 15 minutes + time to roast vegetables
• Difficulty: Easy
• Ingredients:

1. 1 cup roasted vegetables (such as bell peppers, onions, and zucchini)
2. 1/2 cup hummus
3. 4 tortillas
4. 1 cup lettuce, chopped
5. 1/2 cup cherry tomatoes, halved
6. 1/4 cup sliced cucumber

• Instructions:

1. Preheat the oven to 400°F (200°C).
2. Arrange the vegetables on a baking sheet and roast for 10–12 minutes, until they are tender and caramelized.
3. Spread the hummus on the tortillas.
4. Top with the roasted vegetables, lettuce, cherry tomatoes, and cucumber.
5. Roll up the tortillas and slice them in half.
6. Serve the wraps immediately.

3. Quinoa and Black Bean Salad with Roasted Vegetables

• Time to prep: 30 minutes + time to roast vegetables
• Difficulty: Moderate
• Ingredients:

1. 1 cup quinoa
2. 2 cups water
3. 1 can black beans, rinsed and drained
4. 1 cup roasted vegetables (such as bell peppers, onions, and zucchini)
5. 1/2 cup diced red onion
6. 1/2 cup chopped cilantro
7. 1/4 cup lime juice
8. 2 tablespoons olive oil
9. 1 teaspoon cumin
10. 1/2 teaspoon chili powder
11. Salt and pepper to taste

• Instructions:

1. Preheat the oven to 400°F (200°C).
2. Rinse the quinoa in a fine-mesh sieve and transfer it to a medium saucepan.
3. Add the water and bring to a boil over high heat.
4. Reduce the heat to low, cover the saucepan, and simmer for 15–20 minutes, until the quinoa is tender and the water has been absorbed.
5. Remove the saucepan from the heat and let the quinoa sit, covered, for 5 minutes.
6. Fluff the quinoa with a fork and transfer it to a large bowl.
7. Add the black beans and roasted vegetables to the bowl with the quinoa.
8. In a small bowl, whisk together the lime juice, olive oil, cumin, and chili powder.
9. Pour the dressing over the quinoa mixture and toss to coat.
10. Season with salt and pepper to taste.
11. Serve the salad at room temperature or chilled.

4. Vegan Caesar Salad with Grilled Tempeh

• Time to prep: 20 minutes + time to marinate tempeh
• Difficulty: Moderate
• Ingredients:

1. 8 ounces tempeh
2. 1/4 cup vegan Caesar dressing
3. 1 head romaine lettuce, chopped
4. 1/2 cup croutons
5. 1/4 cup grated vegan Parmesan cheese
6. Optional: 1 avocado, sliced

• Instructions:

1. Slice the tempeh into thin strips.
2. Place the tempeh in a shallow dish and pour the Caesar dressing over it.
3. Marinate the tempeh for at least 15 minutes, or up to 24 hours in the refrigerator.
4. Preheat a grill or grill pan to medium heat.
5. Grill the tempeh for 3–4 minutes on each side, until it is nicely marked and heated through.
6. In a large bowl, toss together the lettuce, croutons, and grilled tempeh.
7. Top with the vegan Parmesan cheese and avocado slices (if using).
8. Serve the salad immediately.

5. Vegan Sushi Rolls with Avocado and Cucumber

• Time to prep: 30 minutes
• Difficulty: Moderate
• Ingredients:

1. 2 cups sushi rice
2. 2 tablespoons rice vinegar
3. 1 teaspoon sugar
4. 1/2 teaspoon salt
5. 4 sheets nori
6. 1 avocado, sliced
7. 1/2 cup peeled and sliced cucumber
8. Optional: pickled ginger, wasabi, soy sauce

• Instructions:

Cook the sushi rice according to the package instructions.

1. In a small bowl, mix together the rice vinegar, sugar, and salt.
2. When the rice is done cooking, transfer it to a large bowl and add the vinegar mixture.
3. Gently mix the vinegar mixture into the rice until it is evenly coated.
4. Lay a sheet of nori on a sushi rolling mat or a piece of parchment paper.
5. Spread about 1/2 cup of the sushi rice over the nori, leaving a 1-inch border at the top.
6. Arrange a few slices of avocado and cucumber on top of the rice.
7. Roll the sushi tightly, using the mat or parchment paper to help shape it.
8. Repeat with the remaining nori, rice, and fillings.
9. Using a sharp knife, slice the sushi rolls into bite-sized pieces.
10. Serve the sushi with pickled ginger, wasabi, and soy sauce (if using).

6. Vegan Pizza with Roasted Vegetables and Pesto

• Time to prep: 30 minutes + time to roast vegetables (To roast vegetables, preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper or aluminum foil. Arrange the vegetables on the prepared baking sheet and drizzle them with a little olive oil. Sprinkle it with salt and pepper to taste. Roast the vegetables for 20–30 minutes, or until they are tender and caramelized, tossing them halfway through the cooking time. The exact roasting time will depend on the type and size of the vegetables you are using, so be sure to check them frequently to ensure they do not burn.)
• Difficulty: Moderate
• Ingredients:

1. 1 store-bought or homemade pizza crust
2. 1 cup roasted vegetables (such as bell peppers, onions, and zucchini)
3. 1/2 cup vegan pesto
4. 1 cup vegan mozzarella cheese

• Instructions:

1. Preheat the oven to 400°F (200°C).
2. Place the pizza crust on a baking sheet.
3. Spread the pesto over the crust, leaving a 1-inch border around the edges.
4. Top the pesto with the roasted vegetables and mozzarella cheese.
5. Bake the pizza for 15–20 minutes, until the crust is crispy and the cheese is melted and bubbly.
6. Serve the pizza hot.

7. Thai Red Curry with Tofu and Vegetables

• Time to prep: 30 minutes
• Difficulty: Moderate
• Ingredients:

1. 1 tablespoon oil (such as coconut oil or vegetable oil)
2. 1 small onion, diced
3. 2 cloves garlic, minced
4. 1 tablespoon red curry paste
5. 1 can coconut milk
6. 1 cup vegetable broth
7. 1 cup diced firm tofu
8. 1 cup diced vegetables (such as bell peppers, zucchini, and bamboo shoots)
9. 1/2 cup chopped cilantro
10. 1 tablespoon soy sauce
11. 1 teaspoon sugar
12. Salt and pepper to taste

• Instructions:

1. Heat the oil in a large pot over medium heat.
2. Add the onion and garlic and cook until they are soft, about 5 minutes.
3. Stir in the curry paste and cook for 1 minute more.
4. Add the coconut milk, vegetable broth, tofu, and vegetables to the pot.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 10–15 minutes, or until the vegetables are tender.
6. Stir in the cilantro, soy sauce, and sugar.
7. Season with salt and pepper to taste.
8. Serve the curry over rice or noodles.

Dinner

1.Spaghetti with Marinara Sauce and Roasted Vegetables

• Time to prep: 45 minutes + time to roast vegetables
• Difficulty: Easy
• Ingredients:

1. 8 ounces spaghetti
2. 1 cup marinara sauce
3. 1 cup roasted vegetables (such as bell peppers, onions, and zucchini)
4. Optional: chopped fresh basil, vegan Parmesan cheese

• Instructions:

1. Cook the spaghetti according to the package instructions.
2. Meanwhile, preheat the oven to 400°F (200°C).
3. Roast the vegetables on a baking sheet for 20–30 minutes, or until they are tender and caramelized.
4. When the spaghetti is done cooking, drain it and return it to the pot.
5. Add the marinara sauce and roasted vegetables to the pot with the spaghetti and toss to combine.
6. Serve the spaghetti hot, garnished with basil and vegan Parmesan cheese (if using).

2. Vegan Tacos with Black Beans and Corn

• Time to prep: 20 minutes
• Difficulty: Easy
• Ingredients:

1. 8 taco shells
2. 1 cup cooked black beans
3. 1 cup corn kernels (fresh or frozen)
4. 1 cup diced vegetables (such as bell peppers, onions, and tomatoes)
5. 1/2 cup salsa
6. 1/2 cup vegan sour cream
7. 1/2 cup grated vegan cheddar cheese
8. Optional: chopped fresh cilantro, diced avocado

• Instructions:

1. Heat the taco shells according to the package instructions.
2. In a small saucepan, combine the black beans, corn, and vegetables.
3. Heat the bean mixture over medium heat until it is warmed through.
4. Assemble the tacos by filling each shell with the bean mixture, salsa, vegan sour cream, and vegan cheddar cheese.
5. Garnish the tacos with cilantro and avocado (if using).
6. Serve the tacos immediately.

3. BBQ Pulled Jackfruit Sandwich with Coleslaw

• Time to prep: 45 minutes
• Difficulty: Easy
• Ingredients:

1. 1 can jackfruit, drained and shredded
2. 1 cup BBQ sauce
3. 4 sandwich buns
4. 1 cup coleslaw mix
5. 1/4 cup vegan mayonnaise
6. 2 tablespoons apple cider vinegar
7. 1 tablespoon sugar
8. Salt and pepper to taste

• Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small saucepan, combine the jackfruit and BBQ sauce.
3. Heat the jackfruit mixture over medium heat until it is warmed through.
4. Transfer the jackfruit to a baking sheet and roast it for 10–15 minutes, or until it is caramelized and crisp around the edges.
5. In a medium bowl, whisk together the vegan mayonnaise, apple cider vinegar, sugar, salt, and pepper.
6. Add the coleslaw mix to the bowl and toss to coat.
7. Assemble the sandwiches by placing the roasted jackfruit on the bottom buns, topping it with coleslaw, and finishing with the top buns.
8. Serve the sandwiches immediately.

4. Roasted Eggplant and Red Pepper Pasta with Basil Pesto

Time to prep: 45 minutes + time to roast vegetables

• Ingredients:

1. 8 ounces pasta
2. 1 small eggplant, diced
3. 1 small red bell pepper, diced
4. 1 tablespoon oil (such as olive oil or coconut oil)
5. Salt and pepper to taste
6. 1/2 cup basil pesto
7. Optional: vegan Parmesan cheese, chopped fresh basil

• Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the eggplant and red pepper with the oil, salt, and pepper.
3. Roast the vegetables for 20–30 minutes, or until they are tender and caramelized.
4. Cook the pasta according to the package instructions.
5. In a large bowl, toss the cooked pasta with the roasted vegetables and basil pesto.
6. Serve the pasta hot, garnished with vegan Parmesan cheese and basil (if using).

5. Stuffed Bell Peppers with Quinoa and Black Beans

• Time to prep: 1 hour
• Difficulty: Moderate
• Ingredients:

1. 4 large bell peppers
2. 1 cup quinoa
3. 2 cups water
4. 1 tablespoon oil (such as olive oil or coconut oil)
5. 1 small onion, diced
6. 3 cloves garlic, minced
7. 1 cup diced vegetables (such as zucchini, tomatoes, and corn)
8. 1 cup cooked black beans
9. 1 teaspoon chili powder
10. 1/2 teaspoon cumin
11. 1/2 cup tomato sauce
12. 1/2 cup grated vegan cheddar cheese
13. Salt and pepper to taste

• Instructions:

1. Preheat the oven to 400°F (200°C).
2. Cut the tops off of the bell peppers and remove the seeds.
3. In a medium saucepan, combine the quinoa and water. Bring to a boil over high heat, then reduce the heat to low and simmer for 15–20 minutes, or until the quinoa is tender.
4. Meanwhile, heat the oil in a large pan over medium heat.
5. Add the onion and garlic and cook until they are soft, about 5 minutes.
6. Stir in the vegetables, black beans, chili powder, and cumin.

7. add the tomato sauce to the pan and bring the mixture to a boil.

1. Reduce the heat to low and simmer for 10–15 minutes, or until the vegetables are tender.
2. Stir in the cooked quinoa.
3. Season the filling with salt and pepper to taste.
4. Stuff the bell peppers with the quinoa mixture.
5. Place the peppers in a baking dish and top them with vegan cheddar cheese.
6. Bake the peppers for 20–25 minutes, or until they are tender and the cheese is melted and bubbly
7. Serve the peppers hot.

6. Grilled Portobello Mushrooms with Roasted Vegetables and Balsamic Glaze

• Time to prep: 45 minutes + time to roast vegetables
• Difficulty: Easy
• Ingredients:

1. 4 large portobello mushroom caps
2. 1/4 cup balsamic vinegar
3. 1 tablespoon sugar
4. 1 cup roasted vegetables (such as bell peppers, onions, and zucchini)
5. 4 sandwich buns
6. Vegan mayonnaise or hummus
7. Optional: lettuce, tomato, avocado

• Instructions:

1. Preheat the oven to 400°F (200°C).
2. Roast the vegetables on a baking sheet for 20–30 minutes, or until they are tender and caramelized.
3. In a small saucepan, combine the balsamic vinegar and sugar. Bring to a boil over high heat, then reduce the heat to low and simmer for 5–10 minutes, or until the vinegar has reduced to a glaze.
4. Preheat a grill or grill pan over medium heat.
5. Brush the mushroom caps with the balsamic glaze.
6. Grill the mushrooms for 5–7 minutes on each side, or until they are tender and caramelized.
7. Assemble the sandwiches by spreading vegan mayonnaise or hummus on the buns, topping them with grilled mushrooms, roasted vegetables, lettuce, tomato, and avocado (if using), and finishing with the top buns.
8. Serve the sandwiches immediately.

7. Vegan Lasagna with Tofu Ricotta and Spinach

• Time to prep: 1 hour
• Difficulty: Moderate
• Ingredients:

1. 8 ounces lasagna noodles
2. 1 batch tofu ricotta (see recipe below)
3. 2 cups marinara sauce
4. 2 cups cooked spinach
5. 1 cup grated vegan mozzarella cheese

• Instructions:

1. Preheat the oven to 350°F (175°C).
2. Cook the lasagna noodles according to the package instructions.
3. In a large bowl, combine the tofu ricotta, marinara sauce, and spinach.
4. Spread a layer of the tofu mixture in the bottom of a 9x13-inch baking dish.
5. Top the tofu mixture with a layer of lasagna noodles.
6. Repeat the layering process until all of the tofu mixture and noodles have been used.
7. Top the lasagna with grated vegan mozzarella cheese.
8. Cover the baking dish with foil.
9. Bake the lasagna for 30 minutes, or until it is hot and bubbly.
10. Remove the foil from the baking dish and continue baking the lasagna for 10–15 minutes, or until the cheese is melted and golden brown.
11. Let the lasagna cool for a few minutes before slicing and serving.

Dessert

1. Vegan Chocolate Chip Cookies

• Time to prep: 30 minutes
• Difficulty: Easy
• Ingredients:

1. 1 cup vegan butter, softened
2. 1 cup sugar
3. 1 cup brown sugar
4. 2 teaspoons vanilla extract
5. 2 cups all-purpose flour
6. 1 teaspoon baking powder
7. 1 teaspoon baking soda
8. 1/2 teaspoon salt
9. 1 cup vegan chocolate chips

• Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, cream together the vegan butter, sugar, and brown sugar until they are smooth.
3. Stir in the vanilla extract.
4. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
6. Stir in the vegan chocolate chips.
7. Drop the dough by rounded spoonfuls onto a baking sheet.
8. Bake the cookies for 10–12 minutes, or until they are golden brown.
9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

2. Vegan Cheesecake

• Time to prep: 1 hour + time to chill
• Difficulty: Moderate
• Ingredients:

1. 1 1/2 cups graham cracker crumbs
2. 1/4 cup vegan butter, melted
3. 1 package firm tofu, drained
4. 1 cup vegan cream cheese
5. 1 cup sugar
6. 2 tablespoons lemon juice
7. 1 teaspoon vanilla extract
8. Optional: fruit or chocolate sauce for topping

• Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, mix together the graham cracker crumbs and vegan butter.
3. Press the mixture into the bottom of a 9-inch springform pan.
4. In a blender or food processor, combine the tofu, vegan cream cheese, sugar, lemon juice, and vanilla extract.
5. Blend the mixture until it is smooth and creamy.
6. Pour the cheesecake filling over the crust in the springform pan.
7. Bake the cheesecake for 45–50 minutes, or until it is set and the edges are lightly golden.
8. Let the cheesecake cool to room temperature, then chill it in the refrigerator for at least 1 hour.
9. Serve the cheesecake cold, topped with fruit or chocolate sauce (if desired).

3. Vegan Brownies

• Time to prep: 30 minutes
• Difficulty: Easy
• Ingredients:

1. 1 cup vegan butter, melted
2. 1 cup sugar
3. 1 cup brown sugar
4. 1/2 cup unsweetened cocoa powder
5. 1 teaspoon vanilla extract
6. 1 cup all-purpose flour
7. 1/2 cup vegan chocolate chips

• Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together the vegan butter, sugar, brown sugar, cocoa powder, and vanilla extract.
3. Stir in the flour until a smooth batter forms.
4. Stir in the vegan chocolate chips.
5. Pour the batter into a 9x9-inch baking dish.
6. Bake the brownies for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
7. Let the brownies cool in the baking dish for a few minutes before cutting and serving.

4. Vegan Banana Bread

• Time to prep: 1 hour
• Difficulty: Easy
• Ingredients:

1. 1 cup all-purpose flour
2. 1 cup whole wheat flour
3. 1 teaspoon baking soda
4. 1/2 teaspoon salt
5. 1/2 cup vegan butter, softened
6. 3/4 cup sugar
7. 2 tablespoons flaxseed meal mixed with 6 tablespoons water (or 2 eggs)
8. 1 teaspoon vanilla extract
9. 1 cup mashed bananas (about 3 bananas)
10. 1/2 cup chopped nuts (such as pecans or walnuts) (optional)

• Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a medium bowl, whisk together the all-purpose flour, whole wheat flour, baking soda, and salt.
3. In a large bowl, cream together the vegan butter and sugar until they are smooth.
4. Stir in the flaxseed mixture and vanilla extract.
5. Stir in the mashed bananas.
6. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
7. Stir in the nuts (if using).
8. Pour the dough into a greased 9x5-inch loaf pan.
9. Bake the banana bread for 55–65 minutes, or until a toothpick inserted in the center comes out clean.
10. Let the banana bread cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

5. Vegan Strawberry Shortcake

• Time to prep: 1 hour + time to chill
• Difficulty: Moderate
• Ingredients:

1. 2 cups all-purpose flour
2. 1 tablespoon baking powder
3. 1/2 teaspoon salt
4. 3 tablespoons vegan butter, chilled and cut into small pieces
5. 3/4 cup vegan milk
6. 1/2 cup vegan whipped cream
7. 1 quart strawberries, hulled and sliced
8. 1/2 cup sugar
9. Additional vegan whipped cream for serving

• Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. Using a pastry cutter or your fingers, cut the vegan butter into the dry mixture until it resembles coarse crumbs.
4. Stir in the vegan milk until a dough forms.
5. On a lightly floured surface, roll out the dough to a 1-inch thickness.
6. Using a biscuit cutter or the rim of a glass, cut out rounds of dough.
7. Place the rounds on a baking sheet and bake them for 12–15 minutes, or until they are golden brown.
8. In a medium bowl, toss the strawberries with the sugar.
9. Let the strawberries sit for 10–15 minutes, or until they have released their juice.
10. To assemble the shortcakes, split a biscuit in half and top the bottom half with strawberries and their juice.
11. Dollop a spoonful of vegan whipped cream on top of the strawberries.
12. Place the top half of the biscuit on top of the whipped cream and serve the shortcake immediately.

6. Vegan Peanut Butter Bars

• Time to prep: 1 hour
• Difficulty: Easy
• Instructions:

1. 1 cup vegan butter, softened
2. 1 cup sugar
3. 1 cup brown sugar
4. 1 cup peanut butter
5. 1 teaspoon vanilla extract
6. 2 cups all-purpose flour
7. 1 teaspoon baking powder
8. 1/2 teaspoon salt
9. 1 cup vegan chocolate chips
10. Optional: chopped peanuts for topping

• Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, cream together the vegan butter, sugar, and brown sugar until they are smooth.
3. Stir in the peanut butter and vanilla extract.
4. In a medium bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
6. Stir in the vegan chocolate chips.
7. Press the dough into a 9x9-inch baking dish.
8. If using, sprinkle chopped peanuts over the top of the dough.
9. Bake the bars for 20–25 minutes, or until they are golden brown.
10. Let the bars cool in the pan before cutting and serving.

7. Vegan Apple Crisp

• Time to prep: 1 hour
• Difficulty: Easy
• Ingredients:

1. 6 cups sliced apples (about 6–8 apples)
2. 1/4 cup sugar
3. 1 teaspoon cinnamon
4. 1/2 cup all-purpose flour
5. 1/2 cup rolled oats
6. 1/2 cup brown sugar
7. 1/2 cup vegan butter, chilled and cut into small pieces
8. Optional: vegan vanilla ice cream or whipped cream for serving

• Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, toss the apples with the sugar and cinnamon.
3. Spread the apples in the bottom of a 9x9-inch baking dish.
4. In a medium bowl, whisk together the flour, oats, and brown sugar.
5. Using a pastry cutter or your fingers, cut the vegan butter into the dry mixture until it resembles coarse crumbs.
6. Sprinkle the crumb mixture over the top of the apples.
7. Bake the crisps for 40–45 minutes, or until the apples are tender and the topping is golden brown.
8. Serve the crisp warm, topped with vegan vanilla ice cream or whipped cream (if desired).