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.

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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.

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

Sunflower seeds, pumpkin seeds, and flaxseeds add healthy fats, protein, and fiber. Flaxseeds also give a boost of omega-3s, which are great for heart and brain health. Almonds bring crunch and a dose of vitamin E. It’s a wholesome mix of ingredients that tastes like a treat but fuels your day.

You can eat this granola so many ways. Sprinkle it on vegan yogurt or smoothie bowls, pour it in a bowl with your favorite plant milk, or just eat it by the handful as a snack. It’s homemade, plant-based, and way better than anything store-bought. Once you try it, you’ll want to keep a jar of this granola in your kitchen at all times.

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Oatmeal cookie granola

Pumpkin seeds, sunflower seeds, flax, almond butter, and more come together to make this tasty choc-chip granola.

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Servings8

Ingredients

• 3 cups (270 g) old-fashioned rolled oats
• 1½ cups (60 g) crispy brown rice cereal
• ¼ cup (35 g) sunflower seeds
• ¼ cup (35 g) pumpkin seeds
• ¼ cup (35 g) almonds, roughly chopped
• 2 tbsp (14 g) ground flax seeds
• 1 tsp ground cinnamon
• 1 tsp sea salt
• ½ cup (120 ml) pure maple syrup
• ¼ cup (50 g) light brown sugar
• ¼ cup (60 g) coconut oil
• ¼ cup (60 g) creamy almond butter
• 1 tbsp (15 ml) vanilla extract
• ½ cup (84 g) dairy-free chocolate chips

Instructions

• Preheat the oven to 325°F (165°C) and line a large sheet pan with parchment paper.
• In a large bowl, mix together the oats, crispy rice cereal, seeds, almonds, flaxseeds, cinnamon and salt.
• In a small saucepan, stir together the maple syrup, brown sugar and coconut oil. Bring to a boil, then lower the heat to low and hold at a simmer for about 30 seconds. Turn off the heat and quickly whisk in the almond butter and vanilla until smooth.
• Add the wet ingredients to the dry and stir to combine. Spread the mixture on the prepared sheet pan and press down firmly, using a spatula or another sheet of parchment paper. Sprinkle the chocolate chips on top.
• Bake for 27 to 30 minutes, or until golden brown. The granola will still be a little soft when it first comes out of the oven. Allow it to cool for 5 minutes, then use a spatula to gently break the sheet into a few large clumps. Allow the granola to finish cooling completely on the sheet pan before transferring to an airtight container.

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

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

This recipe is ideal for cozy mornings or holiday gatherings. The rolls rise twice, allowing the dough to develop a light texture. If you’re short on time, you can prep them the night before and bake them fresh in the morning. They’re best enjoyed warm, straight from the oven, with the glaze melting into each bite.

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Chai spiced cinnamon rolls

Cinnamon rolls are great any time of the year but they're especially good when it's cold out. This chai spice version is gooey, soft, and topped with a maple glaze.

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Servings9 rolls

Ingredients

Cinnamon roll dough

• 1 cup+ 2 tbsp (270 ml) water
• 2 tbsp (25 g) organic cane sugar
• 1 tsp active dry yeast
• 3 cups (375 g) all-purpose flour plus more as needed
• ½ tsp kosher salt
• 6 tbsp (84 g) vegan butter melted
• Olive oil for bowl

Filling

• ½ cup (112 g) vegan butter softened
• 1 cup (225 g) light or dark brown sugar
• 1 tbsp (8 g) ground cinnamon
• 1 tsp ground cardamom
• ½ tsp ground ginger
• ½ tsp ground allspice
• Vegan butter for baking dish

Maple glaze

• 1 cup (120 g) powdered sugar
• ¼ cup (60 ml) pure maple syrup
• 1 tsp vanilla extract
• 1 to 2 tbsp (15 to 30 ml) nondairy milk

Instructions

• Heat the water in a microwave-safe bowl in a microwave or in a small saucepan over the stove until it’s lukewarm but not yet hot (110 to 115°F [43 to 46°C]). Stir in the sugar and yeast. Let the mixture stand for 5 minutes until the yeast foams.
• In a large bowl, whisk together the flour and salt. Pour in the melted vegan butter and the yeast mixture and mix with a wooden spoon until a shaggy dough forms. Turn out the dough onto a clean work surface and knead for 5 to 6 minutes, or until soft and springy. If the dough feels too dry, wet your hands with a little warm water and continue kneading. If it’s sticking to your fingers, add a dusting of flour, but err on the side of a stickier dough.
• Place the dough in a well-oiled bowl and turn the dough over a couple of times so it’s coated with oil. Cover the bowl with a clean, damp towel and place in a warm spot to rise for 1½ hours, or until the dough has doubled in size (see Tip).
• While the dough rises, make the filling: In a small bowl, use a spatula to mix the vegan butter, brown sugar, cinnamon, cardamom, ginger and allspice into a spreadable paste.
• Grease a 9 x 13–inch (23 x 33–cm) baking dish with vegan butter and line with parchment paper, leaving a slight overhang for easy removal.
• Once the dough has risen, roll it into a 12 x 18–inch (30 x 45–cm) rectangle. Spread the filling mixture over the surface and, starting from the wider end of the rectangle, roll the dough into a tight log. Use a sharp knife or a clean length of dental floss to cut the log into nine equal-sized pieces.
• In the prepared baking dish, arrange the rolls,cut side down, in a single layer. They will rise quite a bit, so each roll should just barely be touching the others. Cover the dish with plastic wrap and place in a warm spot to rise for another 45 minutes.
• When ready to bake, preheat the oven to 350°F (180°C). Uncover the cinnamon rolls and bake for 30 to 35 minutes, or until the tops are lightly golden brown. Be careful not to overbake, these taste best when they’re still a little gooey.
• While the cinnamon rolls bake, make the glaze:In a small bowl, whisk together the powdered sugar, maple syrup, vanilla and 1 tablespoon(15 ml) of nondairy milk. If the glaze seems too thick, add another splash of milk until it’s smooth and pourable.
• Remove the cinnamon rolls from the oven and allow to cool for 5 to 10 minutes before pouring the glaze on top. Serve warm.

Tips:

While the dough is rising, fill a large dish with hot water and place it next to the bowl in the oven. Don’t turn the oven on! The warm, moist environment will help the dough double in size. Be sure to remove the bowl of water before baking the rolls.

 

If you plan on having these cinnamon rolls for breakfast or brunch, you can roll out the dough the day before and let them do their final proof in the fridge overnight. The next morning, let the rolls come to room temperature and bake as instructed.

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

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This dish is great for busy nights when you want something quick but homemade. Everything cooks in one pan, meaning minimal cleanup and easy preparation. It’s also easy to customize. Add extra vegetables like zucchini or bell peppers, or top with vegan cheese for extra flavor. You can also add plant-based protein like chickpeas, tofu, or beans if you want.

Serve it straight from the oven with fresh basil and black pepper. Whether you’re making dinner after a long day or cooking for friends, this sheet pan gnocchi makes things easy. The recipe comes from Elaine Skiadas’ cookbook Fantastic Vegan Recipes for the Teen Cook.

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Sheet pan gnocchi alla norma

This sheet pan gnocchi alla norma is easy to put together, just get a packet of gnocchi, add eggplant and tomatoes, and leave the rest up to the oven.

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Servings4

Ingredients

• ¼ cup (60 ml) olive oil
• 1½ tsp (4 g) dried oregano
• 1 tsp light brown sugar
• ¾ tsp kosher salt
• ½ tsp crushed red pepper flakes
• 1 eggplant cut into ½” (1.3-cm) cubes
• 2 pints (596 g) cherry tomatoes
• 4 cloves garlic minced
• 1 lb (455 g) shelf-stable prepared vegan gnocchi
• Freshly ground black pepper
• Fresh basil for serving

Instructions

• Preheat the oven to 425°F (220°C), set to convection mode, and line a large sheet pan with parchment paper.
• In a small bowl, stir together the olive oil, oregano, brown sugar, salt and red pepper flakes.
• Spread the eggplant, cherry tomatoes and garlic on the sheet pan. Pour the oil mixture over them and quickly toss to combine. Arrange everything, including the gnocchi, in a single layer on the prepared sheet pan—it’s okay if it’s pretty packed—and season with a few grinds of black pepper.
• Bake for 15 minutes, then remove the sheet pan from the oven. Use a spatula to crush some of the cherry tomatoes and give everything a good toss so their juices coat the gnocchi and eggplant. Return the pan to the oven for another 10 to 15 minutes, or until the gnocchi are golden brown and crispy. Top with fresh basil and serve warm.

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

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