This twist on the classic keeps everything good about the pie without the animal products. This version uses vegan butter, pie crust, and coconut milk to achieve similar results. Additionally, this recipe takes under an hour to make and is incredibly straightforward.

Read more: 15 Vegan Dessert Ideas

So, what is a sugar cream pie? An old-fashioned sugar cream pie is a classic dessert known for its simple, yet rich and creamy filling. Originating from the Midwest, particularly Indiana, this pie features a custard-like filling made from basic ingredients like sugar, cream, butter, and flour.

Unlike many pies, it doesn’t contain eggs, which gives it a unique texture. The mixture is poured into a pre-baked pie crust and baked until it achieves a golden, slightly caramelized top. The result is a smooth, velvety pie with a sweet, buttery flavor that melts in your mouth, making it a beloved treat for many generations.

So, if you’re looking for a plant-based rendition, give this recipe a go.

Read more: 20 Vegan Chocolate Dessert Ideas

You can make this pie ahead of time by storing it in the fridge once cold. Remember to cover it and it will keep in the fridge for five days. To freeze, wrap the pie tightly in plastic wrap and place it in a freezer bag. It can be frozen for up to three months.

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Duration55 minutes mins

Cook Time45 minutes mins

Prep Time10 minutes mins

Servings8

Ingredients

• Store-bought vegan pie crust gluten-free if preferred

For the pie filling

• ¾ cup (185 ml) white sugar
• ¼ cup (60 ml) cornstarch
• 1 can (13½ fl oz/400 ml) full-fat coconut milk or 1¾ cups (435 ml) vegan culinary cream
• 3 tbsp (45 ml) vegan butter
• 1 tbsp (15 ml) vanilla extract

For the topping

• ¼ cup (60 ml) white sugar
• 1 tsp cinnamon
• 3 tbsp (45 ml) melted vegan butter

Instructions

• Preheat your oven to 325°F (160°C).
• Bake the pie crust for 10–12 minutes to partially bake it. Remove from the oven and set aside.

For the pie filling

• In a medium saucepan, whisk together the white sugar and cornstarch. Add the coconut milk and stir to combine. Dollop the butter on top (the butter will melt into the mixture as it cooks).
• Set the saucepan over medium-high heat and cook, whisking often, until the mixture thickens, 5–10 minutes. Remove from the heat and whisk in the vanilla. set aside.

For the topping

• In a small bowl, mix together the white sugar and cinnamon. Set aside.

Finish the pie

• Pour the prepared filling into the pie crust, filling it three-quarters full. Drizzle on the melted butter and evenly sprinkle with the cinnamon sugar. (If you have leftover filling, pour it into a container and pop in the fridge for a delicious pudding.)
• Bake for 25 minutes. The pie will be bubbling and still very liquidy. Carefully remove from the oven and allow to cool on a rack at room temperature.
• Once cooled, move the pie to the fridge until set, about 3 hours, or overnight is best.

Excerpted from Craving Vegan by Sam Turnbull. Copyright © 2023 Sam Turnbull. Photographs by Tanya Pilgram. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Read more: 10 Vegan Summer Recipes

This article was written by Sam Turnbull on the PBN Website.

Read more: 6 Vegan Pasta Salad Recipes

This recipe comes from Sam Turnbull’s vegan cookbook Craving Vegan. You might know her from her blog, It Doesn’t Taste Like Chicken. This dish focuses on minimizing effort while maximizing deliciousness. 

Made by adding uncooked spaghetti into a baking dish with the sauce ingredients, this spaghetti bake removes all the hassle of having to stand by the stove. The spaghetti simply bakes in the oven, meaning prep time is a quick 10 minutes. And all you have to do is top it with the creamy alfredo sauce and enjoy, making the dish delightfully simple.

The benefit of using an oven to make pasta is that you can relax or do other things while the saucy spaghetti cooks. Give this recipe a try if you’re often busy or need a break from more intricate vegan meals.

Read more: 10 Vegan Noodle Recipes

Saucy spaghetti bake

The best part about this saucy spaghetti bake is that you can keep the leftovers for three days. Just be sure to cool your dish before storing it. It's recommended you use wheat pasta for the starch needed to make this dish come together, but feel free to use gluten-free pasta too.

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Duration1 hour hr 5 minutes mins

Cook Time55 minutes mins

Prep Time10 minutes mins

Servings6

Ingredients

For the spaghetti

• 1 lb (454 g) uncooked spaghetti
• 1 jar (22 fl oz/650 ml) prepared tomato sauce
• 3½ cups (875 ml) water
• ¼ cup (60 ml) tomato paste
• 1 yellow onion chopped
• 4 cloves garlic minced or pressed
• 1 tsp dried basil leaves
• 1 tsp dried oregano leaves
• ¾ tsp salt
• ¼ tsp black pepper
• ¼ tsp crushed red pepper flakes optional

For the creamy alfredo sauce

• ¼ cup (60 ml) vegan butter
• 2 cloves garlic minced or pressed
• ¼ cup (60 ml) all-purpose flour
• 1½ cups (375 ml) plant-based milk (such as oat or soy)
• 1 tbsp (15 ml) nutritional yeast
• ½ tsp salt
• ½ tsp dried basil leaves
• ½ tsp onion powder
• ¼ tsp black pepper

Instructions

• Preheat your oven to 375°F (190°C).

For the spaghetti

• In a large 4½-quart (4.5 liter) casserole dish, combine the spaghetti, tomato sauce, water, tomato paste, onions, garlic, basil, oregano, salt, pepper, and crushed red pepper flakes (if using).
• Use tongs to mix everything until combined. Cover and bake for 40 minutes, stopping halfway through to stir and make sure the pasta isn’t sticking to the bottom of the pan.

For the creamy alfredo sauce

• While the spaghetti is baking, melt the vegan butter in a saucepan over medium-high heat. Add the garlic and cook for about 1 minute while stirring. Sprinkle with the flour and stir to make a paste.
• Cook the flour paste for 1–2 minutes while stirring frequently to cook the flour. Whisk in the plant-based milk, nutritional yeast, salt, basil, onion powder, and pepper. Bring to a simmer and cook until the sauce is nice and thickened, about 5 minutes. remove from the heat.
• After the pasta has baked for the 40 minutes, remove the lid and spread the alfredo sauce over the pasta. return to the oven and bake another 10–15 minutes, until bubbly. Allow the pasta to cool for 10 minutes before serving.

Excerpted from Craving Vegan by Sam Turnbull. Copyright © 2023 Sam Turnbull. Photographs by Tanya Pilgram. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Read more: 10 Vegan Date Night Dinner Recipes

This article was written by Sam Turnbull on the PBN Website.

Oyster mushrooms are one of the best ingredients for recreating the meaty texture of chicken without using vegan meats. The fungus also happens to have some impressive health benefits. For example, oyster mushrooms are rich in nutrients and loaded with fiber. They also contain iron, folate, zinc, and potassium. Additionally, oyster mushrooms are a source of antioxidants and are an excellent addition to a plant-based diet.

Read more: 14 Vegan Mushroom Recipes

This recipe comes from Sam Turnbull’s new cookbook, Craving Vegan. The well-known blogger of It Doesn’t Taste Like Chicken has created this quick and easy dinner recipe with two methods in mind. You can easily make these crunchy fried mushrooms in the oven or air-fryer, the latter of which takes less than 40 minutes. Add the mushrooms to your favorite sides, or eat them with a tasty dipping sauce.

Read more: 7 Innovative Ways To Cook With Avocado

Buttermilk fried oyster mushrooms

Simple, yet crunchy and flavorful, these buttermilk fried oyster mushrooms are perfect for dinner. If you have any leftovers, these fried mushrooms can be stored for up to three days in the fridge. Ensure it's in an airtight container and when ready to reheat stick your battered mushrooms in the air-fryer for five to eight minutes or in the oven for eight to 15 minutes.

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Duration35 minutes mins

Cook Time25 minutes mins

Prep Time10 minutes mins

Servings4

Ingredients

• 1 cup (250 ml) plant-based milk (such as oat or soy)
• 1 tbsp (15 ml) lemon juice
• 4 oz (114 g) oyster mushrooms cleaned and pulled apart into large chunks
• 1½ cups (375 ml) all-purpose flour
• 1½ tsp salt
• 1½ tsp paprika
• ¾ tsp black pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• Cooking spray

Instructions

Oven method:

• Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it.
• In a large bowl, mix the plant-based milk and lemon juice (this will result in vegan buttermilk). Add the oyster mushrooms and toss to evenly coat. Marinate in the buttermilk for 15 minutes, tossing halfway through. (The buttermilk may separate—this is totally OK. You can just whisk it back together if needed.)
• In another large bowl, whisk together the flour, salt, paprika, pepper, garlic powder, and onion powder.
• Take a mushroom from the buttermilk mixture and toss it in the flour mixture. Shake off the excess flour, then dunk it back into the buttermilk mixture, and then again in the flour mixture.
• Set aside on the prepared baking sheet in a single layer or on a plate if using the air fryer. repeat with the remaining mushrooms, giving each a double coating.
• Spray the mushrooms generously with cooking spray on all sides. Bake for 10 minutes, flip, spray the tops with more oil (making sure to coat any powdery spots), and continue to cook for another 8–15 minutes, until golden brown and crispy.

Air-fryer Method:

• Follow the same steps for preparing the oyster mushrooms as above but instead of using the oven, preheat your air-fryer to 370°F (188°C).
• Then, when your oyster mushrooms are ready, grease the bottom of the air-fryer basket. Lay the coated mushrooms in the basket in a single layer—do not overcrowd (you may need to work in batches).
• Spray the tops generously with cooking spray. Air-fry for 5 minutes, flip, spray with more oil (making sure to coat any powdery spots), and continue cooking for another 5–10 minutes, until golden brown and crispy.

Excerpted from Craving Vegan by Sam Turnbull. Copyright © 2023 Sam Turnbull. Photographs by Tanya Pilgram. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Read more: 7 Vegan Dinner Ideas To Eat After The Gym

This article was written by Sam Turnbull on the PBN Website.

Read more: 8 Easy Vegan Egg Recipes

This recipe is not only vegan but gluten-free and freezer-friendly. These vegan dippy egg yolks will last up to six months in the freezer. The use of nutritional yeast and kala namak gives this recipe its eggy flavor. The kala namak, or Himalayan black salt, has that characteristic eggy flavor and smell, while the nutritional yeast adds more umami to this very simple dish. Made in a flash, you’ll definitely want to add this dish to your plant-based breakfast roster.

Read more: 15 Vegan Breakfast Ideas

Dippy egg yolk

This vegan dippy egg yolk recipe can be made ahead of time if you store it in an airtight container in the fridge. It will store for up to 5 days and all you need to do is reheat it for that gooey vegan eggy goodness.

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Duration5 minutes mins

Servings4

Ingredients

• 1 cup (250 ml) water
• 1 tbsp (15 ml + 1 tsp) cornstarch
• 2 tbsp (30 ml) light oil (such as canola or vegetable)
• 2 tsp nutritional yeast
• ¾ tsp black salt kala namak
• ¼ tsp turmeric

Instructions

• In a small pot, whisk together the water and cornstarch. now whisk in the oil, nutritional yeast, black salt, and turmeric.
• Set over medium-high heat and whisk while it cooks. Cook for 3–5 minutes, until the dipping sauce thickens to an egg-yolk consistency.
• Serve hot with buttered toast, a sprinkle of salt, and a crack of pepper to taste.

Excerpted from Craving Vegan by Sam Turnbull. Copyright © 2023 Sam Turnbull. Photographs by Tanya Pilgram. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.

Read more: 10 Quick Vegan Lunches

This article was written by Sam Turnbull on the PBN Website.