This salad is full of flavor and texture. It combines black-eyed beans with herbs like parsley and dill, plus chopped spring onions, bell pepper, and pickled cucumbers. The dressing brings it all together with olive oil, lemon juice, pomegranate molasses, and sumac. The result is tangy, bright, and well-balanced.

It’s perfect as a lunch with crusty bread or as a side dish for dinner. You can make it ahead of time, and the flavors only improve as it sits. This is an ideal recipe for warmer weather or for when you want something light but filling.

Whether you’re meal prepping or hosting friends, this plant-based salad delivers on both nutrition and flavor. It’s a great way to explore Mediterranean and Middle Eastern influences in vegan cooking.

Read more: High-Protein Sweet Potato Salad Jar With Tofu ‘Cheese’

A protein-packed summer lunch

This black-eyed bean salad is simple and nutritious with lots of fiber and plant protein.

No ratings yet

Servings4

Ingredients

• 320 g dried black-eyed beans or 2 x 570g jars, or 3 x 400g cans (see Note, below)
• 3½ tbsp salt
• 80 g parsley
• 25 g dill
• 8 spring onions
• 1 large red bell pepper about 200g
• 80 g pickled cucumbers or cornichons
• 90 ml extra virgin olive oil
• 2 tbsp lemon juice
• 2 tbsp pomegranate molasses
• 1 tbsp sumac

Instructions

• Soak the dried beans with 1½ tablespoons of salt in about 1.5 liters (6¼ cups) of water overnight.
• The next day, drain the beans and put them in a large pan (for which you have a lid) adding 2 liters (8½ cups) of water. Bring to a boil, then simmer partially covered for 1 hour or until tender. Add 1½ tablespoons of the salt, simmer for 10 minutes, then drain and set aside to cool for at least 30 minutes. Alternatively, cook with 1 tablespoon of salt and 1 liter (4⅓ cups) of water for about 8 minutes in a pressure cooker.
• Meanwhile, prepare the herbs and vegetables; trim the lower stems from the parsley and dill and finely chop the rest; finely chop the spring onions; dice the pepper and pickled cucumbers. Put them along with the remaining ingredients, including ½ tablespoon of salt, in a large bowl. When the beans have cooled to room temperature, tip them into the bowl and use your hands to toss everything well before serving.

If using jarred or canned beans, simply add them at the final stage of the recipe.

Excerpted from Naturally Vegan: Delicious Recipes From Around the World That Just Happen to Be Plant-Based by Julius Fiedler, published 15 May 2025. Julius shares more on Instagram @hermann, TikTok @bakinghermann, and YouTube @BakingHermann.

Read more: Chickpea And Veggie Pita Pockets

This article was written by Julius Fiedler on the PBN Website.

These spiced waffles are a great choice for a slow weekend morning with friends or family. You can serve them straight from the waffle iron or keep them warm in the oven while you prep a big batch. The texture is soft with a crisp edge – ideal for piling on your favorite toppings.

Add fresh fruit, vegan whipped cream, and maple syrup for a classic combo. Or try nut butters, vegan yogurt, or spiced compotes if you want to change things up. However you top them, these waffles make a fun and tasty plant-based breakfast that feels special without much effort.

Read more: High-Protein Vegan Chocolate Smoothie Bowl

A delicious weekend breakfast

These easy spiced waffles are perfect for weekend breakfasts with family.

No ratings yet

Servings4

Ingredients

• 2 tbsp (20 g) flax seeds
• 6 tbsp (90 ml) water
• 2 cups (240 g) whole-wheat flour
• 1 tbsp (14 g) baking powder
• Heavy pinch salt
• 2 tbsp (28 g) brown sugar
• ½ tsp turmeric
• Sprinkle black pepper
• 2 tsp (6 g) cinnamon
• ⅓ cup (80 g) applesauce
• 2 cups (480 ml) vegan milk
• 1 tbsp (15 ml) vanilla
• Fresh fruit for serving
• Whipped cream for serving
• Maple syrup for serving

Instructions

• In a small bowl, mix the flax seeds and water and let the mixture sit for 5 minutes.
• To a medium bowl, add the flour, baking powder, salt, brown sugar, turmeric, black pepper and cinnamon and give it a good mix until well combined.
• In another medium bowl, mix the applesauce, vegan milk, vanilla and flax seed mixture until well combined. Slowly add the dry ingredients to the wet ingredients about 1 cup (240 ml) at a time and gently mix until well combined.
• Preheat a waffle iron and if it is not non-stick, coat it with some oil to keep the waffle mix from sticking.
• Pour 3⁄4 to 1 cup (180–240 ml) of the waffle mix into the waffle iron and cook until heated through, 8 to 10 minutes (or when your waffle machine alerts you that the waffle is ready). Enjoy with fruit, whipped cream and maple syrup.

Reprinted with permission from Blk + Vegan by Emani Corcran. Page Street Publishing Co. 2023. Photo credit: Monika Normand.

Read more: Vegan Oatmeal Cookie Granola

This article was written by Emani Corcran on the PBN Website.

In a recent video, he revealed a long-kept family favorite: a vegan take on rasta pasta. This colorful dish is infused with Jamaican-inspired spice blends, offering a hearty, meat-free meal packed with plant-powered flavor. Through the video, Bernard not only walks viewers through the method but also explains his ingredient choices and offers tips to elevate the dish nutritionally.

Rasta pasta ingredients

Bell peppers are a key ingredient in rasta pasta. They bring vibrant color, crunch, and a natural sweetness. They’re packed with vitamin C, antioxidants, and fiber, making them a great addition to pasta dishes.

Bernard carefully demonstrates how he slices the peppers for maximum ease and flavor impact, using red, orange, and green varieties to showcase both their taste and aesthetic appeal. Their inclusion brings a fresh and energizing contrast to the warm spices of the dish.

Garlic and onion are also used, and Bernard offers a step-by-step on mincing garlic for maximum flavor release. He also shows you how to minimize your chances of crying when cutting an onion.

Read more: ‘6 Plant-Based Meals I Cook for My Family’

Coconut milk for creaminess

Coconut milk provides creaminess and richness, meaning there’s absolutely no need for dairy in this recipe. Bernard prefers a thicker coconut milk for this dish and notes how it balances the heat of the spices while giving the sauce its signature velvety texture.

The dish isn’t complete without Bernard’s homemade jerk seasoning – which includes nineteen spices. “What makes this pasta dish so unique with flavor is that your entire cabinet is going to take a crack at seasoning it” he says. Another key ingredient is scotch bonnet chili, which adds a spicy kick to the pasta.

Whether you’re new to plant-based eating or a seasoned vegan, this hidden gem from Bernard’s kitchen might just become your new favorite.

Read more: Kid-Approved Vegan Packed Lunches (That Adults Will Love Too!)

This article was written by Editorial Team on the PBN Website.

Javant is celebrated for his creative approach to plant-based cooking, focusing on simple, minimally processed ingredients that deliver maximum flavor. His recipes are designed to be accessible, making healthy eating enjoyable for everyone. In this particular video, he highlights three staple vegan ingredients – oyster mushrooms, young jackfruit, and his homemade cashew-based HV mayo – that serve as the foundation for these delicious salads.

Read more: ‘I Tried Making Vegan Chicken from Scratch – Here’s What Happened’

Oyster mushrooms: a meaty plant-based alternative

Oyster mushrooms are a popular choice in vegan cooking due to their tender texture and ability to absorb flavors well. They provide a satisfying, meaty bite that makes them an excellent substitute for chicken in salads.

In the video, Javant uses a pressing technique with a cast iron pan to cook the mushrooms, enhancing their texture and flavor. He seasons them with a blend of spices and coconut aminos, creating a savory base for the first version of the no-chicken salad.

Read more: 10 Vegan Broccoli Recipes

Young jackfruit: the shredded sensation

Javant uses jackfruit to make his second vegan chicken salad. Young jackfruit is known for its fibrous texture, which closely resembles shredded chicken, making it a favorite in vegan cuisine.

Many people avoid jackfruit because of its natural bitterness and high sodium content when canned. Javant tackles both of these issues head-on by thoroughly soaking the fruit beforehand – something he strongly recommends for optimal taste and health.

Once prepped, the jackfruit is cooked with spices and coconut aminos, then mixed with HV Chipotle mayo to create a smoky, flavor-packed version of vegan chicken salad.

HV mayo: the creamy connector

No chicken salad is complete without a creamy dressing, and Javant’s HV mayo serves as the perfect binder for his creations. Made primarily with cashews, this oil-free alternative provides a rich and smooth texture while delivering a wealth of nutrients.

Because it’s made from whole foods, HV mayo avoids processed oils and additives while still offering creaminess and depth of flavor. Javant’s HV mayo comes in various flavors, including a chipotle version that adds a smoky kick to dishes.

Through his innovative use of oyster mushrooms, young jackfruit, and cashew-based mayo, Javant demonstrates that it’s entirely possible to enjoy the comforting flavors of chicken salad without compromising on health or ethics. His approach serves as an inspiration for those looking to explore plant-based cooking, proving that with the right ingredients and techniques, vegan dishes can be both nourishing and indulgent.

For more of Javant’s creative recipes and cooking tips, visit the HealthyVeganEating YouTube channel.

Read more: Cozy Up With This Vegan Chicken And Dumplings Recipe

This article was written by Editorial Team on the PBN Website.

The lentils bring fiber and protein to the meal, while the potatoes offer comfort and energy. Together, they create a balanced plate that’s nourishing without being heavy. This recipe uses simple ingredients like carrots, parsnips, and fine beans, all simmered with tomatoes, smoked paprika, and tamari for a deep, savory taste.

You can make it ahead of time and reheat it during the week, so it’s also great for meal prep. It keeps well and tastes just as good the next day. The recipe feeds four to six people, so it works well for gatherings or batch cooking.

Top it with fresh thyme or even a spoonful of vegan pesto before baking for extra flavor. However you serve it, this vegan shepherd’s pie is comfort food done right – wholesome, easy, and full of plant-based goodness.

Read more: Caramelized Shallot And Wild Mushroom Pizza

A wholesome vegan dinner

This popular dinner is easy to make and customize with your favorite vegan cheese.

No ratings yet

Servings6

Ingredients

Lentil and vegetable filling

• 2 onions
• 3 cloves of garlic
• 1 carrot
• 1 parsnip
• 10 fine beans
• 2 × 400g tins of lentils
• 1 tbsp oil
• 2× 400g tins of chopped tomatoes
• 1 tsp smoked paprika
• 2 bay leaves
• 1 tbsp maple syrup
• 2 tbsp tamari or soy sauce

Mashed potato topping

• 1½ kg potatoes
• 100 ml oat milk
• 3 tbsp olive oil
• Salt and ground black pepper

Garnish

• Few sprigs of fresh thyme

Instructions

• Prep the veg: Preheat the oven to 200°C fan/425°F/gas 7. Peel the onions and garlic and finely dice. Chop the carrot, parsnip and fine beans into bite-sized pieces. Drain and rinse the lentils. Cut the potatoes into even, bite-sized pieces for even boiling, leaving the skins on.
• Cook the potatoes: Fill a large saucepan with boiling water. Add the chopped potatoes and 1 tablespoon of salt. Bring to a boil, then reduce to a simmer, and cook for 20 minutes or until soft. Drain and set aside.
• Sauté the aromatics and veg: Heat a large saucepan over a medium heat, add 1 tablespoon of oil, and sauté the onions for 5–6 minutes, until lightly browned. Add the garlic, chopped vegetables and lentils with a pinch of salt. Cover and sweat for 5 minutes, stirring occasionally. If necessary, add 2 tablespoons of water to prevent sticking.
• Make the lentil-vegetable filling: Stir in the chopped tomatoes, 1 teaspoon of salt, . teaspoon of black pepper, the smoked paprika, bay leaves, maple syrup and tamari or soy sauce. Mix well, bring to a boil, then reduce the heat to medium, and simmer for 5–6 minutes. Remove from the heat and adjust the seasoning to taste.
• Mash the potatoes: To the boiled and drained potatoes, add the oat milk, 3 tablespoons of olive oil, 1 teaspoon of salt, and . teaspoon of black pepper. Mash until smooth and adjust the seasoning to taste.
• Assemble the pie: In a casserole dish, add all the lentil filling, ⅔ of the way up the dish, then top with the mashed potato, spreading evenly.
• Texture the topping: Use a fork to create ridges on the mashed potato topping for a crispy finish.
• Bake: Bake in the preheated oven for 15 minutes, or until the potato topping is golden.
• Garnish and serve: Remove the thyme leaves from their stalks and sprinkle over the cooked pie. Serve hot with your favorite salads.

TIP: Top the potato with 100g of your favourite pesto before baking to take it to the next level!

The Happy Pear 20: Learnings and recipes from the first 20 years, is on sale now, priced £23.99. Published by Gill Books.

Read more: High-Protein ‘Pizza Night’ Salad

This article was written by David and Stephen Flynn on the PBN Website.

Bernard is known for his inventive takes on classic dishes, often making them more accessible for home cooks who want hearty, healthy meals with a plant-based focus. His style is casual and approachable, with helpful tips along the way, making it easy for beginners to feel confident in the kitchen. This video offers more than a recipe – it’s a tutorial on how to create a deeply satisfying dish using whole-food vegan ingredients that mimic the flavors and textures of traditional chicken and dumplings.

Below, we explore the three key ingredients that make this dish shine – chickpeas, coconut milk, and vegan dumplings – and how each one contributes to both the dish’s “chicken-like” feel and overall health benefits.

Read more: How To Make This 15-Minute Vegan Sheet Pan Gnocchi

Chickpeas: a protein-packed alternative to chicken

To replace the chicken, Bernard adds canned chickpeas, which hold their shape well and absorb the creamy broth. Their mild, nutty flavor works as a neutral base, much like chicken, while their texture provides a hearty bite.

Nutritionally, chickpeas are a powerhouse. They’re rich in plant-based protein, delivering about 14 grams per cup, and they’re high in fiber, which supports digestive health and helps regulate blood sugar levels. Chickpeas also contain iron, folate, and manganese – essential nutrients that support energy production and immune function.

Bernard says this swap delivers a meal that’s a crowd-pleaser: “Everyone in the household is just cleaning this pot out.”

Instead of heavy cream or dairy, Bernard opts for canned coconut milk to add body and richness to the broth. Its high fat content makes the soup velvety and indulgent – without any animal products.

Read more: This Ultra-High-Protein Lasagna Uses Tofu Sheets In Place Of Pasta

Vegan dumplings: light, airy, and buttery

The final star of the dish is the dumplings – soft, fluffy balls of dough that sit atop the stew and soak up its flavor. Bernard combines flour, baking powder, vegan butter (or olive oil), nutmeg, maple syrup, and dairy-free milk to create a tender, biscuit-like texture.

This vegan chicken and dumplings recipe is a cozy, one-pot meal that’s perfect for chilly nights or when you’re craving something nostalgic and nourishing. With hearty chickpeas, rich coconut milk, and tender dumplings, it’s a comfort food that just happens to be entirely plant-based. As Bernard puts it: “This is happiness in a pot.”

You can find more plant-based recipes on The Nard Dog Cooks YouTube channel.

This article was written by Editorial Team on the PBN Website.

Making pizza at home is fun, and it’s perfect for sharing. Whether you’re cooking for yourself, family, or friends, this one feels special. The crust bakes up crisp, thanks to a hot pan or pizza stone, and you can top it with almond ricotta and fresh arugula for a bright, peppery finish.

This recipe uses store-bought dough for ease, but homemade works just as well. It’s a great way to experiment with toppings and get comfortable in the kitchen. The shallots and mushrooms take a little time, but the payoff is big. Serve it hot and fresh from the oven for dinner or slice it up for a relaxed weekend lunch. Either way, it’s a solid plant-based option when you want something warm, flavorful, and a little bit elevated.

Read more: Tofu And Apple Skewers

Make your own mushroom pizza

Try this savory-sweet pizza with vegan mozzarella, Medjool dates, arugula, and mushrooms. It's great for yourself or sharing with a side salad.

5 from 1 vote

Servings1 large pizza

Ingredients

• 2 tbsp (30 ml) olive oil plus more as needed
• 5 large shallots sliced
• Kosher salt
• 1 tbsp (15 ml) balsamic vinegar
• ¼ cup 55 g pitted Medjool dates chopped
• 2 cloves garlic thinly sliced
• 1 tbsp (3 g) fresh thyme
• 8 oz (225 g) mixed wild mushrooms roughly torn
• All-purpose flour for dusting
• 8 oz (225 g) prepared pizza dough
• 1 cup (112 g) non dairy mozzarella cheese shreds
• Almond ricotta for serving
• Arugula for serving

Instructions

• Preheat the oven to 450°F (230°C) and place a sheet pan on the middle rack.
• Heat the olive oil in a skillet over medium heat. When shimmering, add the shallots and a pinch of salt and cook, stirring occasionally, for 10 to 12 minutes, or until golden brown.
• Deglaze the pan with the balsamic vinegar, then add the dates, garlic and thyme. Continue to cook the shallots for another 5 to 7 minutes, or until deeply caramelized. If the shallots seem a little dry, add a splash of water until they break down into a jammy consistency.
• Transfer the shallot mixture to a plate and set aside. Add another drizzle of olive oil to the pan and cook the mushrooms until they are browned and release their moisture—about 4 minutes.
• Lightly flour your work surface and roll out the pizza dough to about ½ inch (1.3 cm) thick. Transfer the dough to a sheet of parchment paper and top with a layer of caramelized shallots, followed by the non dairy cheese and sautéed mushrooms.
• With oven mitts, remove the sheet pan from the oven and carefully transfer the parchment paper with the pizza on top to the pan. Bake for 12 to 15 minutes, or until golden brown and no longer doughy in the center. Serve immediately with dollops of vegan ricotta and arugula.

Tip:

Preheating the sheet pan in the oven yields an extra crispy crust and helps the center of the pizza cook through. If you happen to have a pizza stone, feel free to use that instead.

Reprinted with permission from Fantastic Vegan Recipes for the Teen Cook by Elaine Skiadas. Page Street Publishing Co. 2023. Photo credit: Elaine Skiadas.

Read more: Tomato And Coconut Chickpea Curry

This article was written by Elaine Skiadas on the PBN Website.

Foster isn’t trying to win Pinterest with these lunchboxes. In fact, she opens the video by explaining that she has three kids, a limited morning window, and like most of us, zero desire to prep lunch the night before. “I only have about five minutes to get it finished and then get us out the door,” she says.

The video features 11 plant-based lunches that are built around variety, protein, and most importantly, foods her child actually eats. Peanut butter, tofu, vegan deli slices, and fortified plant milks all play a role in helping her vegan kid get the calories and nutrients they need. Foster even runs each meal through Cronometer to check for protein content, which often exceeds the daily recommended amount for her child’s age group.

Read more: Peanut Butter Noodles: A Weeknight Favorite

Kid-friendly packed lunches

Her child’s school has no restrictions on common allergens like peanuts or tree nuts, which gives her greater flexibility in what she packs. But she also includes plenty of creative, kid-friendly lunch ideas suitable for schools that ban different food allergens.

Here’s a breakdown of some of her favorite lunches, why her kid likes them, and how they contribute to a balanced vegan diet. You can find her full line-up of lunches in the below video.

Peanut butter sandwich with carrot sticks, hummus, and blueberries

Foster likes this one for its ease, balance, and the fact that it does not include anything unhealthy. “You’ve got vitamin A from the carrots… antioxidants from the blueberries… we have lots of healthy carbs, we have lots of healthy fat from the peanut butter, from the hummus as well.”

It’s basic, fast, and a regular in the rotation.

Deli slice sandwich with vegan cheese, cantaloupe, and Smokehouse almonds

One of her kid’s favorites: a sandwich with vegan mayo, dairy-free cheese, and deli slices. Paired with cantaloupe and smokehouse almonds, it checks the flavor and nutrient boxes.

Foster highlights the cantaloupe for its vitamin C, which helps with iron absorption.

Baked tofu, cinnamon and apple wrap, pretzels, fruitlet gummies, and cantaloupe

A creative spin with a wrap that combines peanut butter, cinnamon, and apple slices. It was such a hit, Foster made it again the next day. This one also features baked tofu, pretzels, fruit gummies, and of course, cantaloupe. Foster says she’s made the tofu for years and her kid now loves it.

“They ate all of this during lunch,” she says – which, let’s be honest, is a win in any parent’s book.

Homemade pizza with strawberries and a Larabar

A slice of Sunday’s leftover homemade pizza made with a pizza stone and mostly whole wheat dough, vegan pizza cheese, tomato basil sauce, and plant-based crumbles. “The red sauce is just the Trader Joe’s… marinara,” she explains.

Rounded out with strawberries, a Larabar, and a marshmallow. Easy and delicious!

Cheesy slices sandwich with strawberries and a marshmallow

Another sandwich lunch, this time with vegan cheese, deli slices, mayo, and whole wheat bread, served with strawberries and a marshmallow treat. Quick and reliable.

Garlic deli sandwich with carrot sticks and a homemade granola bar

This sandwich features vegan mayo and deli slices on whole wheat sprinkled with garlic grown in the backyard (yes, really). “I swear, that’s still my top tip for getting kids to eat vegetables is to just grow stuff. They will be so excited to go out and pick it and eat it,” says Foster.

Served with carrot sticks and peanut butter, her kid’s preferred veggie dip, and a dense, homemade granola bar made with multiple nuts and toasted oats.

Foster calls the bar “the perfect level of sweetness,” noting that one little rectangle is very dense and packs lots of calories.

But what about the protein?

Foster tackles the age-old vegan question head-on. She entered all the lunches into Cronometer, revealing that most hover around or exceed 15 grams of protein, which is more than enough for a school-aged child’s lunch.

“Even with a kid being vegan, possibly needing a bit more protein due to bioavailability issues… if your kid is eating a variety of food – not just fruit, veggies, and rice – it’s pretty much impossible for them to not get plenty of protein,” she says.

Foster recommends ensuring vegan kids get B12 (through supplements), iodine (via a multivitamin), and vitamin A (from carrots and sweet potatoes). She also encourages parents to lean on fortified plant milks for calcium and keep iron and omega-3s in mind.

You should always consult your doctor if you have questions about your child’s diet.

For those curious about the lunchbox itself, she uses a leakproof bento-style box, which she hand washes and has found durable and ideal for early elementary-aged kids.

And as for what really matters? “This is all stuff that my kid likes – or at least doesn’t hate,” she says. That’s the goal.

You can find more plant-based tips and recipes on the Unnatural Vegan YouTube channel.

Read more: Budget-Friendly Vegan Meal Prep Ideas – Under $10 Per Day

This article was written by Editorial Team on the PBN Website.

Tofu pairs beautifully with apples, red onions, and red pepper, all brought to life with a punchy marinade made from tamari, miso paste, maple syrup, lemon juice, and a touch of sesame oil. It’s the kind of umami-rich glaze that caramelizes just right over the grill.

Whether you’re hosting a backyard BBQ or packing for a picnic, these skewers are a simple yet crowd-pleasing option that prove plant-based food can be full of flavor. Serve them hot off the grill or chill them for a refreshing side dish.

Read more: 11 Savory Vegan Peanut Butter Recipes

A vegan BBQ dish to remember

This tasty, protein-packed dish is sure to be a crowd-pleaser at your summer BBQ

5 from 1 vote

Servings3

Ingredients

• 1 block of tofu
• 1 Jazz apple
• 2 red onions cut into small quarters
• 1 red pepper – deseeded and cut into pieces

For the marinade:

• 1 tbsp tamari sauce
• 1 tsp miso paste
• 1 tsp maple syrup
• The juice of 1/2 lemon
• 1/2 tbsp sesame seed oil

Instructions

• Mix all the marinade ingredients into a small bowl. Cut the tofu into cubes, place into a large bowl and pour over the marinade. Cover it with a plate and let it marinate for 2-3 hours or even better overnight if you can.
• Assemble the skewers by alternating the vegetables and apple with tofu. You should have some marinade left at the bottom of the bowl.
• Brush it all over the skewers, making sure all the veggies are coated.
• Cook the skewers on the BBQ for about 5-6 minutes each side or until the veggies are cooked.

Read more: Grilled Peaches With Raspberry Glaze And Coconut Cream

This article was written by Editorial Team on the PBN Website.

Peanuts are a pantry staple in many homes. They’re affordable, high in protein, and easy to use. Peanut butter takes it a step further. It’s thick, flavorful, and blends smoothly into sauces, dressings, and marinades. Just a spoonful can turn a simple bowl of noodles or vegetables into something filling and exciting.

In vegan cooking, peanut butter helps bring creaminess to a dish. It balances heat, works well with garlic, ginger, and soy, and pairs beautifully with tofu, grains, or fresh vegetables. Some recipes also include whole peanuts, adding crunch and extra protein.

These recipes make a strong case for using peanut butter beyond toast. Whether you’re meal-prepping lunch or cooking a quick dinner, peanut butter brings both comfort and versatility to the table. If you’re a fan of nutty flavors, this list of savory vegan peanut butter recipes is packed with ideas to enjoy peanut butter in savory, tasty ways.

Read more: From Butter To Goat’s Cheese: 9 Homemade Vegan Dairy Recipes

Sticky miso aubergine and smoked tofu

This sticky miso aubergine and smoked tofu dish by Katy Beskow is full of plant protein thanks to the tofu and flavorful thanks to the miso and peanut butter. All you need for this dish is to roast your tofu aubergine chunks, make a miso peanut butter sauce, and mix. Smoky tofu and tender aubergine pair well with rice or veg like tenderstem broccoli in this dish.

Find the recipe here.

Satay chickpea and quinoa salad

Next, try this satay chickpea and quinoa salad from Sophie Waplington. It’s made with tricolor quinoa, carrots, red cabbage, and cucumber. The protein in the dish comes from the chickpeas, tofu, peanut butter, and quinoa. Nuts, coriander, lime, and chili flavor this tasty take on satay.

Find the recipe here.

Vegan spring roll salad

This gluten-free spring roll salad from Danielle Brown comes together with simple ingredients like red cabbage, thin rice noodles, cucumber, carrots, and bell pepper. The creamy peanut dressing is the star of the show, making all the ingredients perfectly creamy, a little spicy, and flavorful.

Find the recipe here.

Tofu skewers with spicy peanut sauce

For a sweet and spicy dish that features a peanut sauce, try these tofu skewers by It’s All Good Vegan. The 30-minute meal serves three people and is easy to make. All you need is firm tofu and a soy, maple, and sriracha marinade to make your skewers. Then, after grilling, make a spicy peanut sauce and serve with rice or flatbreads.

Find the recipe here.

Crunchy peanut salad

For something bright and refreshing, try this high-protein crunchy peanut salad by Natlicious Food. It’s easy to make, contains edamame, and a good dose of fiber from the cabbage. This speedy salad takes 15 minutes to make and has a very simple peanut butter dressing that makes the whole salad extra tasty.

Find the recipe here.

Rainbow peanut noodles

Danielle Brown’s rainbow peanut noodles are a must-try. The recipe is super simple and great for dinner. With a creamy peanut butter dressing to coat various veggies and thin noodles, the dish is done in 25 minutes. Enjoy cabbage, spinach, edamame, and bell pepper coated in a maple, peanut, sriracha soy dressing finished with sesame seeds for garnish.

Find the recipe here.

Read more: 21 Kid-Friendly Vegan Recipes

Peanut miso chickpea salad sandwich

Next is this peanut miso chickpea salad sandwich by Catherine Perez. This easy lunchtime treat is made in only 10 minutes. Mash chickpeas with miso, peanut butter, and sriracha sauce, then put them on sourdough and add the fixings. Lettuce, cabbage, tomatoes, cucumbers, sprouts, mustard, vegan mayo, and sesame seeds are used here

Find the recipe here.

15-minute peanut butter stir fry

In 15 minutes, you can have a quick peanut butter stir-fry done and ready for dinner. This recipe comes from So Vegan and uses simple ingredients. The stir fry contains broccoli, chickpeas, mange tout, carrot, and yellow pepper. Those ingredients are covered in a peanut butter, soy, and sriracha sauce. The stir-fry tops rice and is served with lime, coriander, and roasted peanuts.

Find the recipe here.

Coconut and peanut butter curry

A coconut and peanut butter curry is just what you need after a long day. This recipe from Clean Food Dirty Girl is full of vegetables and goes well with brown rice. With typical curry spices, zucchini, sweet potato, bell peppers, carrot, onion, and kale, there’s lots of variety. The protein in this curry is chickpeas, and coconut milk and peanut butter make the creamy sauce.

Find the recipe here.

Quick peanut butter noodles

Want noodles made in minutes? Try these 5-minute cold peanut butter noodles by Cheynese Khachame. Quickly boil some noodles while you make the dressing in a frying pan with garlic, scallions, gochugaru, sugar, soy sauce, and peanut butter. Simply drain your noodles, add your dressing, and garnish with scallions and peanuts for a tasty meal.

Find the recipe here.

Creamy satay pasta

The last of the savory vegan peanut butter recipes is this creamy satay pasta by Romy London. This satay pasta recipe is nutritious and comforting. Choose any pasta you like, cook some butternut squash, cavolo nero, tinned sweetcorn, and cannellini beans together, and cover in a smooth peanut butter sauce.

Find the recipe here.

Read more: 10 Vegan Broccoli Recipes

This article was written by Kaitlyn Lourens on the PBN Website.

Ripe peaches are lightly grilled to bring out their natural sugars, then topped with a tangy raspberry glaze made from fresh berries, balsamic vinegar, and maple syrup. It’s a simple but elegant way to showcase summer fruit in a whole new light. A dollop of coconut whipped cream adds rich, dairy-free indulgence, with the option to finish with chopped pistachios or toasted coconut flakes for crunch.

Serve them with vegan biscuits for a dessert that feels both fresh and decadent. Whether you’re hosting a garden cookout or just want to impress with minimal effort, this dish delivers bold flavor and visual appeal – without turning on the oven.

Read more: High-Protein Vegan Chocolate Smoothie Bowl

Get ready to impress your taste buds with this delicious and healthy dessert! These grilled balsamic peaches with a raspberry glaze are served with homemade coconut whipped cream and they are the perfect way to satisfy your sweet tooth while keeping things fresh and zesty.

5 from 1 vote

Cook Time10 minutes mins

Prep Time15 minutes mins

Servings4

Ingredients

• 4 fresh peaches
• 120 ml fresh raspberries
• 60 ml balsamic vinegar
• 2 tbsp maple syrup
• 1 can coconut milk, refrigerated overnight
• 2 tbsp powdered sugar
• 30 g chopped pistachios (optional)
• 1 tbsp toasted coconut flakes (optional)
• Vegan biscuits, crumbled

Instructions

• Preheat your grill to medium-high heat. Cut the peaches in half and remove the pits.
• Place the peach halves cut-side down on the grill and grill for 2-3 minutes until grill marks appear.
• Flip the peaches over and grill for an additional 2-3 minutes.
• In a small saucepan, combine the fresh raspberries, balsamic vinegar, and maple syrup. Heat the mixture over medium heat until it begins to simmer. Reduce the heat to low and let it simmer for 5-7 minutes until the raspberries have broken down and the mixture has thickened into a glaze.
• Remove from the heat and strain the glaze through a fine-mesh sieve to remove any seeds or pulp. Let the glaze cool completely before using it to drizzle over your favorite dishes. Open the refrigerated can of coconut milk and scoop out the solidified coconut cream into a mixing bowl. Using a hand mixer of stand mixer, whip the coconut cream until it becomes fluffy and smooth. Add powdered sugar to the whipped cream and continue to mix until fully incorporated.
• Plate the grilled peaches and drizzle with the balsamic glaze. Top the peaches with a dollop of coconut whipped cream. If desired, sprinkle chopped pistachios or toasted coconut flakes over the top & add crumbled biscuits for an extra crunch.

This recipe was republished with permission from Romy London.

This article was written by Romina Callwitz on the PBN Website.

Dates are a great source of fiber, antioxidants, and essential minerals like potassium, making this dessert a more nutritious option compared to traditional sweets. The pudding’s texture is wonderfully soft, moist, and comforting, with a luscious, gooey butterscotch sauce drizzled over the top.

The plant-based version of sticky toffee pudding swaps out dairy with soy milk and vegan butter, keeping the flavors familiar but accessible to those following a plant-based diet. The butterscotch sauce is made with dark brown sugar and vegan butter, delivering the perfect balance of sweetness and richness. This dessert pairs wonderfully with vegan ice cream or whipped cream.

Whether you’re making it for a family dinner or a special occasion, this sticky date pudding brings comfort and nostalgia in every bite. It’s perfect for cool evenings or festive gatherings.

Read more: Gluten-Free Upside Down Sour Cherry Cake

Baking your sticky date pudding

Try this sticky date pudding is a take of the classic but with the rich sweetness of dates. Have it with vegan cream or ice cream and share it with people you love.

5 from 1 vote

Servings8 puddings

Ingredients

• ⅘ cup (200 g) pitted dried dates roughly chopped
• ½ cup + 2 tbsp (150 ml) water
• 1 tsp baking soda
• 1 tbsp (15 ml) apple cider vinegar
• 1 cup (250 ml) soy milk
• ⅓ cup + 1 tbsp (90 ml) vegetable oil
• 2 tsp (8 g) vanilla extract
• 1¼ cups (250 g) self-rising flour
• ¾ cup (150 g) dark brown sugar
• Pinch of salt

Butterscotch sauce

• ¾ cup (150 g) dark brown sugar
• ⅓ cup (80 g) vegan butter
• Vegan ice cream for serving

Instructions

• To start this cake, place the dates and water in a medium saucepan, then bring to a boil. Add the baking soda, then remove from the heat and allow it to sit for 15 minutes to soften the fruit.
• Preheat the oven to 355°F (180°C) and grease and line an 8-inch (20-cm) baking tin with baking paper.
• In a bowl, mix the vinegar and soy milk, then set aside for 5 minutes. The mixture will curdle and thicken. Now, add the oil and vanilla and mix until well combined.
• In a separate bowl, sift together the flour, dark brown sugar and salt. In three batches, mix the milk mixture into the dry mix using a spatula; don’t use an electric mixer. Ensure that each addition is well incorporated. Finally, carefully fold through the dates and liquid. Pour the cake batter into the lined cake tin.
• Bake on the center rack for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. Remove the cake from the oven and let it rest in the tin for 10 minutes.
• To make the butterscotch sauce, heat the dark brown sugar and butter in a saucepan until the sugar is dissolved. Pour the caramel over the cake whilst it is still in the tin. Let the cake soak up the sauce before serving with your favorite vegan ice cream.

Tip: If you find it difficult to find “dark” brown sugar, just add a tablespoon (21 g) of molasses.

Reprinted with permission from Cakeboi Goes Vegan by Reece Hignell. Page Street Publishing Co. 2024. Photo credit: Zoe Lonergan.

Read more: Refined Sugar-Free Vegan Banoffee Pie

This article was written by Reece Hignell on the PBN Website.

For vegans, brunch is no different. There are countless plant-based options that work beautifully for the occasion. From hearty dishes like breakfast bakes or tofu scrambles to sweet plates like French toast or chia pudding, the possibilities are endless. Whether you want something warm and savory or cool and refreshing, you’ll find a vegan brunch option that fits.

Brunch is also great for sharing. You can build a spread with a mix of flavors and textures. Toasts, baked dishes, and one-pan meals make it easy to serve a group. And if you’re cooking just for yourself, these recipes still hit the mark.

Vegan brunch doesn’t need to be complicated. It just needs good food and a little time to enjoy it. If you’re ready to switch up your weekend meals, these dishes offer fresh and tasty ideas to try.

Read more: 7 Unusual Plant-Based Breakfasts To Try In 2025

Tofu benedict

To start off this list of vegan brunch recipes is this vegan version of the classic brunch food: eggs benedict. This tofu benedict comes from Gaz Oakley and is completely egg-free and dairy-free. The look of the dish is so appealing that anyone will enjoy this 30-minute meal. Tofu replaces the egg, and a vegan hollandaise ties everything together.

Find the recipe here.

Vegan French Toast

This vegan-friendly French toast will be your next brunch go-to. The recipe from Viva’s Vegan Recipe Club uses silken tofu instead of egg for a high-protein brunch that can be savory or sweet. Top your French toast with vegan whipped cream, a berry coulis, or even some vegan chocolate spread for sweet options. Savory options can be anything from vegan cheese to roasted veggies.

Find the recipe here.

Smashed peas on toast

Try smashed peas on toast if you want to switch things up at brunch. This Romy London recipe is an underrated brunch idea that’s perfect for those looking for some protein. The dish comes together very quickly, just by mashing peas and roasting some cherry tomatoes.

Find the recipe here.

Boozy butter beans and greens

This weekend brunch recipe will impress, especially if you’re serving mimosas. These boozy butter beans and greens from Elly Smart are a tasty recipe perfect for a group. Taking less than 20 minutes to make, put all your veg and beans together, cook with prosecco, and serve on crisp sourdough. You may have to double the recipe if you’re serving more than four people.

Find the recipe here.

Sweet berry bake

This sweet berry bake can be eaten for breakfast or brunch if you want a sweet option full of high-protein quinoa. Vanilla, berries, full-fat coconut milk, chia seeds, and a topping of coconut whipped cream make this a decadent four-serving meal. This recipe from Yecenia Currie is an easy one-dish brunch idea worth trying this weekend.

Find the recipe here.

Read more: 12 Vegan Family Dinner Ideas

Mediterranean beans on toast

This Mediterranean beans on toast recipe by Natlicious Food is an excellent brunch option if you feel like something savory, a little spicy, and zesty. The beans are quickly fried with shallots, sun-dried tomatoes, capers, white wine, and olive oil. Then you can serve it on crusty bread with some hummus for a protein-rich meal.

Find the recipe here.

Oven-baked pumpkin French toast

For a comforting yet indulgent brunch dish, try this oven-baked pumpkin French toast by Yecenia Currie. The batter is made of pumpkin puree and plant milk and flavored with maple syrup, cinnamon, and vanilla. Use ciabatta bread to soak in the pumpkin batter and go on to add the finishing touches. You serve it with pecans and coconut whipped cream.

Find the recipe here.

Vegan shakshuka

Next, try this vegan shakshuka by Plantbaes. It features a rich tomato sauce with peppers, olives, spices, and a creamy tofu “egg” blend for extra protein. Butter beans add heartiness; toasted almonds and fresh parsley bring crunch and brightness. Serve it warm with bread for a warming plant-based brunch.

Find the recipe here.

Blueberries and cream chia pudding

For an easy brunch idea you can make overnight, try this blueberries and cream chia pudding by Melissa King. Make your own cashew cream, add chia seeds, vanilla, dates, and blueberries, and finish with your favorite extras like more blueberries, cocoa nibs, or even some nuts.

Find the recipe here.

Scrambled tofu burrito

A scrambled tofu burrito is just what you need around brunchtime. Try this Natlicious Food recipe with kidney beans, tofu with nutritional yeast, a loaded wrap with hummus, purple cabbage, and avocado cream. It’s great with some spring onion as well.

Find the recipe here.

Read more: 10 Vegan Cakes To Make This Weekend

This article was written by Kaitlyn Lourens on the PBN Website.

The dish comes from Nisha Vora, a Harvard-educated former lawyer who left the legal world to follow her passion for plant-based cooking. In a recent video on her Rainbow Plant Life YouTube channel, Vora walks viewers through the process in four simple steps, making it easy to recreate this protein-packed meal at home.

The combination of soy sauce, rice vinegar, brown sugar, and the spicy kick of chili crisp, make this dish tangy and flavorful. But it’s also a highly nutritious option, with peanut butter providing healthy fats and protein, and the addition of vegetables like bell pepper and scallions boosting the its fiber and vitamin content.

Whether you’re craving a hearty dinner or need a quick dish to serve during a hectic week, this recipe checks all the boxes.

Here’s how to make this garlicky peanut noodle dish in your own kitchen.

Step 1: Prep Your Protein

The first step in preparing these peanut noodles is to choose your protein. Vora opts for tofu in her version of the recipe, but she notes that you can easily substitute with other options such as tempeh, seitan, or even skip the protein altogether if preferred. “This recipe is very customizable,” Vora explains. “You can use whatever protein you like or just omit it.”

If you’re using tofu, Vora suggests pressing it for about 10 minutes to remove excess water. After cutting the tofu into cubes, coat it with olive oil, salt, white pepper, and potato starch. “This [the potato starch] will help the tofu crisp up in the oven,” Vora says. Spread the tofu out on a parchment-lined baking sheet and bake at 425°F for 30 minutes, flipping halfway through. Once the tofu is crisped to perfection, it’s ready to be added to the noodles.

Read more: ‘What I Eat In A Day – Realistic Vegan High-Protein Meals’

Step 2: Prep Aromatics and Vegetables

While the tofu bakes, Vora turns her attention to the aromatics and vegetables. She begins by slicing four scallions on a bias, though she notes that straight slices work just as well. To mellow out the scallions’ strong flavor, Vora soaks them in cold water while she prepares the rest of the ingredients.

Next, she grates four cloves of garlic. For extra flavor, Vora suggests incorporating a red bell pepper, but she also encourages flexibility. “You can customize this,” she notes, “You can julienne some cucumbers, chop up some snap peas, or grate cabbage.” Add any leftover green vegetables to the mix as well.

Vora then chops a generous half-cup of roasted salted peanuts to sprinkle over the noodles, ensuring that peanut flavor takes center stage. “I want this to be a peanut-forward dish with a lot of peanut personality,” Vora says.

Step 3: Prep the Peanut Sauce and Cook the Noodles

The peanut sauce is where the magic happens. Vora heats a tablespoon of neutral oil in a small pan and sizzles the grated garlic until fragrant, a Chinese cooking technique that infuses the oil with a rich garlic flavor. She adds soy sauce, rice vinegar, white pepper, and brown sugar to the pan. The sugar, though unusual in savory dishes, enhances the savory flavors and balances the other ingredients.

Then, it’s time to add peanut butter to the sauce. Vora recommends a creamy, unsweetened peanut butter. “You want a heaping third cup of peanut butter,” she explains. “But it is much easier to measure if you have a scale.” To prevent the sauce from becoming too thick, Vora adds hot water to thin it out and creates a smooth, pourable consistency.

Vora prefers fresh or shelf-stable udon noodles for their thick, chewy texture. However, she notes that dried noodles will work just as well, adding that you can even use linguine if that’s what you have on hand. “This is a very flexible recipe,” she says, noting that if you’re allergic to peanuts you can use a different nut butter such as cashew or almond. Once the water is boiling, cook the udon noodles for about two minutes, then rinse them under cold water to cool them down, as Vora prefers serving them at room temperature.

Step 4: Assemble the Dish

With all the components prepared, it’s time to assemble the dish. Vora combines the cooked noodles, crispy tofu, nicely curled scallions, and vegetables in a large bowl. She then pours the peanut sauce over the noodles, tossing everything together. To finish, she adds the chopped peanuts and garnishes with chili crisp and additional scallions.

“Once you try it, you’ll probably also want to have it in your fridge at all times,” Vora says, referring to the homemade chili crisp she adds for an extra layer of flavor. The result is a rich, satisfying noodle dish with a perfect balance of savory, sweet, and spicy.

Nisha Vora’s garlicky peanut noodles are an excellent choice for anyone looking for a quick, customizable, and nutritious weeknight meal. Whether you stick to the original recipe or get creative with your protein and vegetables, this dish is sure to satisfy your taste buds while keeping things simple and wholesome.

Find this and other plant-based recipes on Vora’s Rainbow Plant Life website.

Read more: ‘Why I Love These Easy, One-Pot, Protein-Packed Vegan Dinners’

This article was written by Editorial Team on the PBN Website.

With frozen bananas providing a creamy base, this bowl blends rich raw cacao powder, a scoop of plant-based protein, and a generous spoonful of peanut butter for a combo that’s both energizing and indulgent. Soy milk adds extra protein and a smooth texture, turning this into a wholesome meal that fuels your morning or post-workout recovery.

Topped with your favorite fruit, seeds, or a sprinkle of granola, it’s a customizable go-to recipe that feels like a treat but delivers real nutritional value. If you’re looking for a way to enjoy chocolate for breakfast without the sugar crash, this bowl is it.

Read more: Homemade Bubble Tea

A protein-packed plant-based breakfast

This protein-packed chocolate smoothie bowl is a real winner, delivering a whopping 20g of plant-based protein in just minutes. Whether you need breakfast, a snack, or dessert, this has you covered!

5 from 1 vote

Servings1

Ingredients

• 2 frozen bananas
• 25 g plant-based protein powder (I used the almond from amino animo)
• 1 tbsp raw cacao powder
• 1 tbsp peanut butter
• 2 tbsp soy milk

Topping:

• Kiwi
• Blueberries
• Hemp and ground flax seeds
• Cacao nibs

Instructions

• Add all the ingredients in a food processor and blend until smooth.
• Serve in a bowl, and add your favourite toppings.

This recipe was republished with permission from Natlicious Food. You can view the original recipe here.

Read more: 7 Unusual Plant-Based Breakfasts To Try In 2025

This article was written by Natali Eleftheriou on the PBN Website.