You’ll love vegan comfort food served in casserole form thanks to these vegan scalloped potatoes! With just a handful of ingredients and simple steps, this recipe delivers creamy, cheesy goodness that’s sure to impress.

A wooden spatula holds a serving of vegan scalloped potatoes over the rest of the casserole dish.

Serve this vegan side dish with some Vegan Chicken or this Vegan Meatloaf for a completely plant-based, easy, homestyle meal.

I grew up in a house where scalloped potatoes were made on the regular, especially for big family dinners.

That’s probably why potatoes are my ultimate comfort food! These cheesy potatoes are incredibly cheesy and delicious.

Besides, it’s easy to make scalloped potatoes vegan and I love that it’s also an affordable dish. Scalloped potatoes feature layers of thinly-sliced potatoes baked in a creamy, cheesy sauce. It’s no surprise everyone loves it so much!

Ingredients & Substitutions

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe, including substitution ideas:

  • Vegan butter — I used Earth Balance, but any non-dairy margarine or vegan butter would work here.
  • Flour — I used whole wheat pastry flour (different than whole wheat flour), or you can substitute all-purpose flour or gluten-free flour.
  • Salt + Pepper — A staple in most potato dishes, adding the right amount of salt and pepper makes this dish the best!
  • Plant-based milk — Any plain, unsweetened (not vanilla flavored) plant-based milk works. My preference is soy milk because of its high protein content that most resembles dairy milk. You can also use cashew milk.
  • Vegan cheddar shreds — We most often use either Follow Your Heart or Daiya cheddar shreds.
  • Potatoes — You’ll need around 2 pounds of potatoes, either Red, Russet, or Yukon Gold. I prefer red potatoes because the potatoes are tender when baked but still firm. The Russet and Yukon Gold potatoes have a higher starch content and will be more tender (which can be nice).
  • Onion — I use a yellow onion because they become sweeter as they cook.

Buying Guide: Check the produce section of your grocery store for fresh red potatoes and yellow onions. Look for plant-based milk and vegan cheese in the dairy or specialty foods aisle.

Reader Reviews

★★★★★
This is my favorite potato recipe. Thanks!

Angie

This recipe got great reviews from our family! Will make again. Thanks a lot for sharing this recipe.

Passade

Melting Vegan Cheese

To achieve that irresistible gooeyness, cover the top of your casserole dish with foil at the beginning of the bake.

This creates the perfect environment for the vegan cheese to melt into creamy deliciousness.

Then, for that golden crust everyone loves, simply use tongs to remove the foil towards the end of baking. Voila! A mouthwatering masterpiece awaits. Here’s more on melting vegan cheese.

Storage Tips

Store leftovers in the refrigerator for up to 3 days. To freeze, transfer cooled scalloped potatoes to a freezer-safe container and store for up to 3 months. Thaw in the refrigerator before reheating.

Why is This the Best Recipe?

  • Hearty Comfort Food: Savor the heartwarming flavors of creamy potatoes and savory vegan cheese.
  • Quick and Easy: Whip up this crowd-pleasing dish in no time with just a few simple ingredients.
  • Irresistibly Cheesy: Experience the magic of gooey vegan cheese melting over tender slices of potatoes.
Looking down on a casserole dish full of vegan scalloped potatoes sitting on a grey kitchen towel.

Marly’s Tips

Use these tips and tricks to make these vegan scalloped potatoes perfect every time:

  • For thinly-sliced potatoes, cut them into 1/8″ thick slices. To make slicing potatoes easier, use a mandoline slicer.
  • This recipe calls for using 1/3 of a medium-sized onion. You can use an entire onion, thinly sliced, but I find 1/3 gives plenty of onion flavor without overwhelming the picky ones (you know who I’m talking about!)
  • You can use canned coconut milk in place of plant-based milk. Coconut milk scalloped potatoes are very creamy!
  • There is salt in the vegan butter, the cheese, and we’re adding 1/2 teaspoon to the sauce. Let eaters add more to their individual servings if they so choose.
  • For a crispy topping, broil the dish for a few minutes after baking.

Frequently-Asked Questions

Why are They Called Scalloped Potatoes?

We call them scalloped potatoes because of the look of the dish and the scalloped effect of the potatoes’ layers next to each other. This definition of the difference between scalloped and au gratin potatoes indicates that the lines between scalloped and au gratin potatoes have been blurred.

Do You Have to Peel Potatoes for Scalloped Potatoes?

Peeling potatoes for scalloped potatoes is traditional, but you don’t have to. In fact, potato skins contain fiber and nutrients, and they don’t distract from the flavor. Wash the potatoes and slice them, and you’re ready to go!

A hand holds a wooden spatula full of cheesy potatoes.

Vegan Potato Recipes

Truth be told, these vegan scalloped potatoes are not much different than this Cauliflower Gratin. It’s the same concept, just different ingredients. The same could be said for Vegan Green Bean Casserole, as well.

If you love these vegan scalloped potatoes, here are even more vegan potato recipes to try:

A hand holds a wooden spatula full of cheesy potatoes.
Print Recipe
5 from 4 votes

Vegan Scalloped Potatoes

Creamy and cheesy vegan scalloped potatoes made with layers of tender potatoes, savory sauce, and melty vegan cheese. A comforting and satisfying dish for any occasion.
Prep Time15 minutes
Cook Time1 hour
Resting Time10 minutes
Total Time1 hour 25 minutes
Course: Side Dish
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 9 servings
Calories: 169kcal
Cost: $5

Ingredients

  • 3 tablespoons vegan butter
  • 6 tablespoons whole wheat pastry flour
  • ½ teaspoon salt
  • teaspoon black pepper
  • 2 cups plant-based milk (plain, unsweetened, not vanilla flavored)
  • ¾ cup vegan cheddar shreds separated
  • 2 pounds red potatoes thinly sliced
  • medium yellow onion peeled and thinly sliced

Instructions

  • Preheat oven to 350°F/175°C. Spray a 9×9 inch baking pan with vegetable cooking spray or a thin coating of olive oil.
  • Heat the vegan butter over medium heat in a small saucepan until melted, about 30 seconds. Add the flour, 1 tablespoon at a time, stirring in between. The goal is to create a thick sauce. Add salt and pepper. Stir to combine.
    A hand pours flour over melted vegan butter in a sauce pan.
  • Add the plant-based milk, a little at a time, stirring in between. This should create a gravy-like sauce. If your sauce has lumps, simply transfer to a food processor or blender and pulse until smooth.
  • Remove from heat and add ½ cup vegan cheddar shreds. Stir until melted.
  • Cut potatoes into thin slices.
    A red potato sits on a cutting board next to a butcher's knife. Several thin slices of potatoes sits next to it.
  • Place ⅓ of the potato slices in the bottom of the prepared pan. Top with ⅓ of the sliced onions. Pour ⅓ of the cream sauce evenly over the top of the potatoes and onions. Repeat until all the potatoes, onions, and sauce is used. Top with remaining cheese.
    A pan of cream sauce is being poured over layers of potatoes and onions in a baking dish.
  • Cover with foil and bake in a heated oven for 50 minutes. Use tongs to remove foil and bake for 10 minutes, until the edges turn a golden brown.
  • Remove from oven and allow to cool for 10 to 15 minutes before serving.
  • To store, allow scalloped potatoes to come to room temperature, then cover and refrigerate. These will keep in the fridge for up to 5 days.

Notes

Potatoes. I used red potatoes in this recipe, but you can also use either russet potatoes (white potatoes) or Yukon Gold potatoes. Each of these has good starch content to add to the creamy sauce. You can even use a mixture of potatoes as well.

Nutrition

Calories: 169kcal | Carbohydrates: 24g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Sodium: 297mg | Potassium: 555mg | Fiber: 3g | Sugar: 3g | Vitamin A: 391IU | Vitamin C: 13mg | Calcium: 92mg | Iron: 1mg

That’s it for these vegan scalloped potatoes. Enjoy!

This post was originally published in 2019 and was updated to include new text in 2020.

Imagine making these tasty sautéed sweet potatoes and transforming your Tuesday night dinner into something amazing! You’ll only need a handful of ingredients and a few simple steps to do it. That’s right, this recipe is perfect for busy weeknight meals!

Sautéed sweet potatoes sit on a plate with a veggie burger. There are veggies and greens on a cutting board in the background.

As a self-proclaimed queen of meal prep, I love having sautéed sweet potatoes on hand. It’s a game-changer. And I think You’ll agree!

Not only is this an incredibly versatile recipe, but it’s also fun to serve thanks to that bright orange color and yummy flavor.

Ingredients & Substitutions

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe, including substitution ideas:

  • Olive oil: I prefer using olive oil for its robust flavor and health benefits. You can substitute avocado oil or coconut oil. Look for cooking oils in the baking section of most grocery stores.
  • Sweet potatoes: Choose firm, unblemished sweet potatoes for the best flavor and texture. You can find these in the produce section.
  • Nutritional yeast flakes: I like adding nutritional yeast flakes (AKA ‘nooch’) because they add a “cheesy” flavor. You can find nooch in the health food sections of many grocery stores.
  • Garlic: I find fresh garlic creates the best flavor. You can substitute around half a teaspoon of garlic powder.

Buying Guide: When I’m purchasing sweet potatoes, I look for the ones that are firm, smooth-skinned, and don’t have bruises or sprouts. Ready to mix things up? Try using purple sweet potatoes for a colorful surprise! Learn more about Ube potatoes in my post, Vegetables that Start With U.

Looking down on skillet fried sweet potatoes in a pan.

Why is This the Best Recipe?

  • Fiber-Fueled — Thanks to leaving the skin on, you’ll get even more nutrition and fiber in every bite!
  • Minimal Oil — I like minimal oil in my sweet potato sauté to keep it crispy but still healthy!
  • Flavorful — We’ll add hints of garlic and seasoning to create the most delicious flavor.

Serving Sautéed Sweet Potatoes

Serve this tasty side dish with your favorite meals, such as:

  • Serve sautéed sweet potatoes as a side dish with Lemon Pepper Baked Tofu.
  • Top with these crispy potatoes with avocado slices, chopped cilantro, and a squeeze of lime juice for a fresh twist.
  • Drizzle with this delicious tahini sauce for added flavor.
  • I love adding cooked cubed sweet potatoes to my salads, such as this Vegan Harvest Salad.

Cooking Chart for Sweet Potatoes

Cooking MethodTime RequiredNotes
Boiling15-20 minutesPeel and chop sweet potatoes before boiling.
Roasting25-30 minutesPreheat oven to 400°F/200°C. Toss sweet potatoes with oil and seasonings before roasting.
Steaming10-15 minutesPlace sweet potato chunks in a steamer basket over boiling water. Cover and steam until tender.
Microwaving5-7 minutesPierce sweet potatoes with a fork and microwave on high until soft.

Marly’s Tips

  • Dreaming of more flavor? You can add smoked paprika or chili powder before cooking.
  • In a hurry? I like using pre-cut sweet potato cubes from the produce section.
  • Ready for meal prepping? You can make a double batch and store leftovers in the refrigerator for easy side dishes throughout the week.

Storage Tips

Store leftover sautéed sweet potatoes in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze in a freezer-safe container for up to 3 months.

A pan holds cooked sweet potato cubes.

More Vegan Potatoes

If you love this recipe for sweet potato saute, here are more plant-based potato recipes to try:

Cooked sweet potato cubes are in a skillet.
Print Recipe
No ratings yet

Sautéed Sweet Potatoes

These sautéed sweet potatoes are a delightful blend of sweet, savory, and nutty flavors. The sweetness of the potatoes is enhanced by nutritional yeast flakes, creating a rich and satisfying dish that pairs perfectly with any meal.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 4 servings
Calories: 82kcal

Ingredients

  • 1 teaspoon olive oil
  • 2 cups chopped sweet potates , washed, but not peeled, cut into 1" cubes
  • 2 tablespoons nutritional yeast flakes
  • 2 teaspoons minced garlic
  • Salt and Pepper to taste

Instructions

  • Add olive oil to a skillet over medium heat. Cook until shimmering.
  • Add prepared sweet potato chunks and stir to coat in the oil. Cook for 10 to 15 minutes, until the sweet potatoes are fork tender.
    Looking down on skillet fried sweet potatoes in a pan.
  • Reduce heat to medium-low and add minced garlic. Cook for one minute, then add nutritional yeast and stir to coat. Add salt and pepper to taste.
  • Serve immediately or transfer cooled sauteed sweet potatoes to an airtight container and refrigerate for up to 3 or 4 days.

Notes

  • For extra flavor, try adding smoked paprika or chili powder to the sweet potatoes before cooking.
  • To speed up prep time, use pre-cut sweet potato cubes from the produce section.
  • Make a double batch and store leftovers in the refrigerator for easy meal prep throughout the week.

Nutrition

Calories: 82kcal | Carbohydrates: 15g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Sodium: 37mg | Potassium: 305mg | Fiber: 3g | Sugar: 3g | Vitamin A: 9434IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg

Get ready to get healthy with these Vanilla Bliss Balls. They’re made with healthy ingredients and thanks to the sweet hint of vanilla, they’ll satisfy your sweet tooth.

A stack of vanilla bliss balls sits in front of a bowl of vanilla protein powder.

I’m a snacker. It’s true! That means having some healthy snacks is a must.

Look, I do like an indulgent snack here and there. But for my everyday snacking? I want them to be healthy, whole-foods focused, and filling.

These vanilla bliss balls check every box. They taste amazing, they’re super easy to make, and they always keep those hunger pangs at bay.

Ingredients & Substitutions

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

  • Oats: Opt for old-fashioned rolled oats for the best texture and hearty flavor. You’ll find them in the cereal aisle.
  • Ground flax seeds: Flax adds a nutritional punch. It’s also a good source of fiber and omega-3 fatty acids. You can find flax in the health food section of most grocery stores.
  • Vanilla protein powder: Choose a plant-based vanilla protein powder to add a boost of protein and a lovely vanilla flavor. I buy this at health food stores, Costco, or online.
  • Almond flour: This finely ground flour adds a nutty flavor. You can find it in the baking or gluten-free sections of your grocery store.
  • Almond butter: Make sure to use a creamy, natural almond butter with no added sugar or salt. You’ll typically find it stocked alongside other nut butters or in the health food section of your store.
  • Coconut oil: Choose refined coconut oil for a neutral flavor. It helps bind the ingredients together. You’ll find it in the baking or oil section of your local grocery store.
  • Syrup: Agave nectar or maple syrup — either will do the trick to add consistency and sweetness! Find these syrup sweeteners in the baking aisle.
  • Dairy-free chocolate chips (optional): These add a touch of chocolatey goodness, especially if you have a sweet tooth! Look for dairy-free chips in the baking section or online.
A hand holds a vanilla energy ball with a bite taken out, revealing white chocolate chips.

Marly’s Tips

  • Customize the sweetness: Taste the batter before rolling it into balls. Want it sweeter? Add another tablespoon of agave/maple syrup.
  • Roll Along: Rolling the balls can be tricky. It helps if you dampen your hands with a sprite of water to prevent the mixture from sticking as you form the balls.

Storing Bliss Balls

Store these tasty bites in an airtight container to keep them fresh! They can be kept at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer (in a freezer-safe container) for up to 2 months.

More Energy Ball Recipes

If you love these almond vanilla bliss balls, you might enjoy some more bite-sized recipes. Here are some more recipes to try:

Why is This the Best Recipe?

  • Easy: Whip up a batch of these bliss balls in no time – perfect for when you need a quick and fuss-free snack.
  • Healthy: Packed with healthy ingredients like oats and almond flour, these tasty bites are fun fuel for your body.
  • Crowd Favorite: These satisfying vanilla bliss balls have a texture and flavor that will win over snackers of all ages.
A hand holds a vanilla energy ball with a bite taken out, revealing white chocolate chips.
Print Recipe
5 from 3 votes

Vanilla Coconut Balls

These satisfying Vanilla Bliss Balls offer a touch of sweetness with a hearty, energizing bite. Made with just a handful of simple ingredients, they're the perfect guilt-free treat.
Prep Time10 minutes
Cook Time1 minute
Total Time11 minutes
Course: Dessert
Cuisine: American
Diet: Vegan
Servings: 14 balls
Calories: 172kcal

Ingredients

Instructions

  • Combine oats, flax, protein powder, almond flour, and almond butter in a food processor. Pulse in short bursts until combined and broken down into small bits.
    Looking down on ingredients in a food processor bowl, such as almond butter, oats, and more.
  • Test the batter. If it's not sweet enough, stir in another tablespoon of agave nectar. If it's too wet, stir in another tablespoon of ground flax or some coconut shreds.
  • Stir in chocolate chips, if using.
  • Use a cookie scoop to portion the batter into equal sizes. Roll these into balls. Place balls in an airtight container to keep them fresh.

Notes

It can help to wet your hands before rolling these balls – to help them stick together.
I like the texture to be on the sticky side, so if they’re dry and crumbly, add a bit more syrup sweetener.
You can substitute pitted Medjool dates but it will change the color and flavor of these vanilla bites.

Nutrition

Calories: 172kcal | Carbohydrates: 13g | Protein: 6g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 4mg | Sodium: 10mg | Potassium: 121mg | Fiber: 3g | Sugar: 5g | Vitamin A: 0.4IU | Vitamin C: 1mg | Calcium: 72mg | Iron: 1mg

Get ready to go green! St. Patrick’s Day isn’t just about corned beef. Discover a whole world of delicious vegan Irish food – from creamy colcannon to sweet soda bread, and even a plant-based version of that iconic Shamrock Shake!

A vegan shamrock shake with fresh mint and chocolate shavings is surrounded by bananas and an avocado. The text overlay reads: Best Vegan St. Patrick's Day Recipes.

My Scottish heritage has its perks. I might not always find a four-leaf clover, but at least my eyes are lucky green! No worries about getting pinched on St. Paddy’s Day for me.

My kitchen’s been full of Irish flavors lately! There’s something about St. Patrick’s Day that makes us all want a taste of the Emerald Isle. Here’s my roundup of the best vegan Irish dishes – come join the party!

Vegan St. Patrick’s Day Recipes

While I love the flavors of classic Irish food, it’s no secret that some traditional Irish dishes can be a bit heavy.

That’s why I’m excited to share these vegan twists – all the deliciousness, with a healthier spin that’s better for you and the planet!

Make any of these green-themed or vegan St. Patrick’s Day recipes so your festivities can be even more fun and delicious.

Matcha Banana Spinach Smoothie

This matcha banana smoothie will add lots of zip to your day thanks to phytonutrients from spinach and nutritional value of green matcha tea! You'll also love that the smoothie is like a matcha shake, rich and creamy! 
Matcha Banana Spinach Smoothie Recipe
A a clear glass is full to the rim with green banana smoothie. A pink and white paper straw is on the side, and a slice of banana is in the middle of the smoothie.

Tofu Breakfast Bowl

Get your protein in with this this tofu breakfast bowl made with kale and avocado. This flavorful breakfast bowl recipe is a low carb (keto friendly) recipe you can enjoy as a healthy breakfast or any time of the day!
Tofu Breakfast Bowl Recipe
Tofu Scramble with Avocado and Kale

Whiskey Pancakes

You'll want to serve these vegan Whiskey Pancakes on repeat. They're fluffy, delicious, and crispy on the outside. Perfect with maple syrup!
Whiskey Pancakes Recipe
A stack of vegan whiskey pancakes with a pat of butter on top and maple syrup drizzling down the sides.

Vegan Shepherd’s Pie

Prepare this Vegan Shepherd's Pie for a satisfying, potato-filled vegan dinner! The veggie stew is made with veggie crumbles, carrots, and peas. And, of course, it's topped with lots of potatoes.
Vegan Shepherd’s Pie Recipe
Vegan Shepherd's Pie

Vegan Chicken Pot Pie

Enjoy slices of this vegan pot pie with vegan chicken and vegetable-infused filling. The golden, buttery, flaky crust makes it an over-the-top delicious vegan dinner!
Vegan Chicken Pot Pie Recipe
Looking down on a vegan pot pie with a slice cut out.

Green Hummus

Enjoy this delicious, colorful green hummus with pita chips, crackers, or serve it as a condiment on sandwiches too.
Green Hummus Recipe
A closeup of green hummus topped with chopped greens and pine nuts and a plate of sliced red bell peppers behind it.

Beefless Vegan Stew

You'll love this savory, easy-to-prepare vegan beefless stew for chilly fall and winter nights. Make up a pot and enjoy leftovers throughout the week!
Beefless Vegan Stew Recipe
Looking down on a bowl of vegan beef stew sitting beside spoons and dinner rolls.

Vegan Irish Soda Bread

If you enjoy crispy, artisanal bread, then make this Vegan Irish Soda Bread, with raisins and hints of orange. A perfect St. Patty's Day bread.
Vegan Irish Soda Bread Recipe
Vegan Irish Soda Bread

Vegan Garlic Mashed Potatoes

You'll love the hearty flavor of these vegan garlic mashed potatoes made with skin-on red potatoes. Serve it as a side dish with some vegan gravy to make any meal extra special!
Vegan Garlic Mashed Potatoes Recipe
Vegan gravy is poured over a big plate of mashed potatoes.

Avocado Green Goddess Sauce

Make this delicious and healthy Avocado Green Goddess Dressing in minutes. This easy recipe uses simple ingredients and packs a flavorful punch. Try it today and boost your next meal with this zesty dressing!
Avocado Green Goddess Sauce Recipe
A bowl of fresh avocado green goddess salad dressing sits on a counter.

Sweet Vegan Irish Food

My family loves a good dessert, and St. Patrick’s Day is the perfect excuse to indulge! From minty shakes to festive cookies, we’re all about those sweet Irish vibes.

Don’t forget, you can add a bit of green frosting to this chocolate chip cookie cake recipe to make it perfect for parties.

Let’s dive into the best vegan St. Patrick’s Day desserts!

Vegan Grasshopper Pie

This chilled, minty vegan grasshopper pie is served with the ultimate creamy filling piled high over a chocolate cookie crust. The flavor combination and creamy texture will have everyone coming back for more!
Vegan Grasshopper Pie Recipe
A slice of vegan grasshopper pie sits on a plate with chocolate sandwich cookies visible in the background.

Vegan Scotcheroos Bars

These vegan scotcharoos are delicious treats infused with peanut butter, butterscotch flavors, and chocolate. These treats are easy to make and a real crowd favorite!
Vegan Scotcheroos Bars Recipe
A hand holds a vegan scotcharoo bar with a bite taken out.

Vegan Shamrock Shake

This healthy twist on a classic delivers minty freshness, a satisfyingly creamy texture, and a delightful sweetness, with an unexpected boost of nutrition.
Vegan Shamrock Shake Recipe
A green smoothie in a tall glass has cacao nibs and mint sprigs in it. There are bananas next to it and an avocado behind it.

Vegan Chocolate Stout Cupcakes

A delicious boozy dessert, these Vegan Chocolate Stout Cupcakes are made with stout beer and topped with chocolate stout frosting.
Vegan Chocolate Stout Cupcakes Recipe
Closeup of a vegan chocolate stout cupcake with chocolate frosting

Vegan Thin Mint Cookies

These are the best vegan thin mint cookies, with a delicious chocolate coating, and mint-infused chocolate shortbread cookie!
Vegan Thin Mint Cookies Recipe
A stack of vegan chocolate mint cookies shows the top one with a bite taken out. There are more cookies in the background.

Add a little mint extract to this chocolate milkshake and you’ve transformed it into a perfect St. Patrick’s Day shake.

Plant-Based Butterscotch Sauce

This creamy, vanilla-infused vegan butterscotch sauce is sweet and delicious! Serve it over ice cream, cake slices, apple slices, and more!
Plant-Based Butterscotch Sauce Recipe
A spoon drizzles dairy-free butterscotch sauce over a jar with more sauce in it.

Vegan Milkshake

It takes only minutes to enjoy this vegan chocolate milkshake made with cocoa powder and vegan vanilla ice cream. Be sure to serve it with some coconut whipped cream on top.
Vegan Milkshake Recipe
Looking down on a chocolate milkshake in a glass with chocolate syrup on top and a straw.

We’re glad to be a part of your festive day. We hope you enjoy these vegan Irish food recipes that are perfect for your Vegan St. Patrick’s Day celebration!

Best Vegan St. Patrick's Day Recipes on namelymarly.com

Ready for a fun twist on classic cinnamon rolls? This vegan sweet potato cinnamon rolls recipe delivers added moisture, flavor, and gorgeous orange hue thanks to sweet potatoes. Whip up this delicious treat in no time with only a few simple ingredients.

A sweet potato cinnamon roll on a black plate sits in front of a plate with several more cinnamon rolls.

I’m passionate about baking, and these cinnamon rolls? Well, they are a favorite. That’s because adding sweet potatoes makes them extra moist and flavorful, so I think they’re a guaranteed crowd-pleaser!

I love adding sweet potatoes to my recipes, such as these sweet potato black bean burgers. And, of course, having these sweet potato cinnamon buns are perfect for breakfast!

Why is This the Best Recipe?

  • Magical: Add cinnamon swirls to vibrant sweet potato rolls for the perfect treat for any occasion.
  • Healthy: Sweet potatoes pack in the nutrients and add subtle flavor to this classic comfort food.
  • Crowd Favorite: These yummy rolls will be a favorite at your next breakfast or brunch get-together!

Can’t get enough sweet breakfast ideas? Try these Vegan Cinnamon Rolls, Vegan Chocolate Croissants (ready in minutes), or these delightful Cinnamon Muffins.

Reader Reviews

These were so tasty. Made 2 batches. One white flour and one wheat flour. Equally good. Thanks for sharing!

Wyn

Ingredients & Substitutions

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe:

  • Sweet potatoes: I use a medium sweet potato. You can find them in the produce section of your grocery store.
  • Plant-based milk: I prefer to use soy milk, but you can substitute oat milk or almond milk. You can find these in most grocery stores.
  • Vegan butter: Either the health food section or refrigerated section of your grocery store should offer plant-based butters. You can substitute softened coconut oil in a pinch.
  • All-purpose flour: I use all-purpose flour for the base of the dough. You can substitute bread dough or even whole wheat pastry flour. If you’re gluten-free, use a 1:1 gluten-free baking flour blend instead.
  • Brown sugar: Use light or dark brown sugar to create that irresistible, caramelized flavor.

Marly’s Tips

  • Perfect Way To Raise Dough: You can let the dough rise in the microwave. Here’s how! Place a cup of water in a coffee mug or pyrex measuring cup. Heat it for 1 to 2 minutes, add the covered dough, and close the door. This creates a perfect environment for rising dough.
  • Get the temperature right: Let your butter set out until it’s room-temperature.
  • Assess the dough:Is your dough too dry? Add a tablespoon of milk. Is it too sticky? Add a tablespoon of flour.
  • Swirly Time: Roll the dough tightly to create a more even cinnamon swirl without gaps.
A batch of freshly baked and frosted cinnamon rolls in a pan sit on a dark blue kitchen towel.

Storage Tips

Store cinnamon rolls in a sealed container in the fridge for up to 7 days. These can be frozen for up to 2 months. To serve, cook in the microwave until heated through.

Frequently-Asked Questions

Can you use instant yeast for cinnamon rolls?

You can use instant yeast to make cinnamon rolls which is nice because it creates a beautiful rise to your dough. This helps to make homemade cinnamon rolls a bit easier.

Can you make cinnamon rolls without milk?

You can make cinnamon rolls without milk. Use soy, almond, or oat milk to make soft, tender rolls without dairy. In fact, I make sweet potato dinner rolls without milk, and they’re a delicious part of to our dinner routine.

More Cinnamon Recipes

Sure, these sweet potato cinnamon rolls are amazing! Here’s to adding more tasty vegan cinnamon recipes, perfect for breakfast or any time of day, to your routine:

I hope you love this recipe for Sweet Potato Cinnamon Rolls as much as we do!

A batch of freshly baked and frosted cinnamon rolls in a pan sit on a dark blue kitchen towel.
Print Recipe
5 from 5 votes

Vegan Sweet Potato Cinnamon Rolls

These sweet potato cinnamon rolls are fluffy, moist, and packed with the flavors of cinnamon and sweet potato. The vibrant orange hue makes them a beautiful treat!
Prep Time2 hours
Cook Time25 minutes
Rising Time1 hour 30 minutes
Total Time2 hours 20 minutes
Course: Bread
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 12 rolls
Calories: 294kcal

Ingredients

Sweet Potato Dough

  • 1 medium-sized sweet potato (see notes)
  • ¾ cup plant-based milk
  • 4 tablespoons vegan butter
  • 2 tablespoons brown sugar
  • 2 ½ cups all-purpose flour
  • 2 ¼ teaspoons instant yeast one packet
  • ½ teaspoon salt
  • 1 tablespoon cornstarch
  • 1 tablespoon ground flax seeds

Cinnamon Roll Filling

  • ½ cup brown sugar packed
  • 1 tablespoon ground cinnamon
  • 4 tablespoons vegan butter softened

Almond Butter Glaze

  • 1 cups powdered sugar
  • 2 tablespoons almond butter
  • 2 tablespoons unsweetened almond milk

Instructions

For the Dough:

  • Wash and scrub the unpeeled sweet potato, removing any undesirable areas. Pierce it 3 to 4 times with a knife and cook in a microwave for 2 to 3 minutes. Prick it with a fork. If it’s still firm, cook it for another minute until the potato is tender.
  • Once the potato is cool enough to handle, chop it into chunks. Place that in a food processor with the milk, vegan butter, and brown sugar. Pulse until smooth. Transfer this to a microwave-safe bowl (or use a saucepan over medium heat) and heat until it's warm to the touch (about 110°F/43°C). 
    Looking down on pureed sweet potato mixture in a food processor bowl.
  • In a large bowl, add the all-purpose flour, yeast, salt, cornstarch, and ground flax seeds. Stir to combine. Pour in the sweet potato mixture and stir to combine. Knead the dough in the bowl for 3 to 5 minutes. Add 1 to 2 tablespoons of all-purpose flour as necessary to keep the dough from sticking to the sides of the bowl. Spray the top of the dough with vegetable cooking spray, cover with a kitchen towel, and set it aside to rest for about 15 minutes
    A sweet potato mixture has been added to a bowl with flour in it.
  • Once the dough is ready, cover a working area with a sheet of plastic wrap. Place the dough on top of the plastic wrap and cover it with another sheet of plastic wrap. Use a rolling pin to roll the dough out to approximately 14×9 inches in size. It helps if you pull the top layer of plastic wrap off the dough and cover it again with the same sheet. It also helps to place an anti-slip pad to keep the dough from sliding as you roll it. 
    Looking down on rolled out dough with butter and cinnamon sugar mixture on top.
  • Spray a 9-inch round cake pan with nonstick cooking spray. Place rolls in the prepared pan. Cover with a kitchen towel, and set aside to rise in a warm, draft-free area until doubled in size, about one hour.

For the Filling:

  • Combine the filling ingredients in a separate bowl. Pour this over the rolled dough, covering all of it except for about a half-inch of the long edge furthest away from you. Starting from the long end closest to you, roll the dough into a log. Cut into 12 evenly sized rolls. 
  • When the rolls have doubled in size, preheat the oven to 375ᵒF/190°C. Place pan in a center rack and bake for about 20 to 25 minutes until the rolls are golden in color.

For the Almond Butter Glaze:

  • While the rolls are baking, prepare the glaze. In a medium bowl, whisk together the powdered sugar and almond butter. Once combined add milk one tablespoon at a time until you reach a desired, spreadable consistency.
  • When the rolls are ready, remove them from the oven and allow them to cool for about 10 minutes before adding the glaze. Serve warm.
    A hand holds a spatula spreading frosting over freshly baked cinnamon rolls.
  • Store cinnamon rolls in a sealed container in the fridge for up to 7 days. These can be frozen for up to 2 months. To serve, cook in the microwave until heated through.

Notes

A medium sweet potato is approximately 5 inches long and 2 inches wide.
I prefer soy milk for my baked goods, but you can use any unsweetened plant-based milk, such as almond milk.

Nutrition

Calories: 294kcal | Carbohydrates: 46g | Protein: 5g | Fat: 10g | Saturated Fat: 1g | Sodium: 179mg | Potassium: 163mg | Fiber: 2g | Sugar: 21g | Vitamin A: 1950IU | Vitamin C: 1.3mg | Calcium: 67mg | Iron: 1.7mg

This post was originally published in 2019 and was updated to include new photos, new text, and an updated recipe in 2021.

How to Make Sweet Potato Cinnamon Rolls

Here are some of the step-by-step photos to show you how to make vegan sweet potato cinnamon rolls. See the recipe card below for more exact instructions.

A sweet potato mixture has been mashed in the bottom of a food processor bowl.
Pulse cooked sweet potato with soy milk and other ingredients to create a paste.
A sweet potato mixture has been added to a bowl with flour in it.
Stir together the sweet potato mixture with flour. Knead the dough for 3 to 5 minutes. Kneading helps activate the gluten to build the structure for the rolls.
A ball of sweet potato dough is in a glass bowl with a kitchen towel beside it.
Cover the dough and set aside in a warm place to rest in a warm spot for about 15 minutes.
Filling has been spread out over a rectangle of rolled dough.
Roll out the dough into a rectangle and add vegan butter and cinnamon sugar on top.
Using a serrated knife to cut cinnamon rolls.
I use a serrated knife to cut the dough, but there’s also a handy thread trick I’ve used to “cut” cinnamon rolls.
A hand reaches in with a spatula to spread frosting over the freshly baked sticky buns.
Spread frosting over cinnamon rolls while they’re still warm.

Let’s bust the myth that vegan food is expensive! This amazing vegan red beans and rice recipe is packed with flavor, incredibly satisfying, and surprisingly easy to make. With simple ingredients and minimal effort, you’ll be serving up a cozy, comforting bowl in no time.

A bowl of red beans and rice is in the foreground with a plate of cornbread behind it.

I’ve always thought that cooking bean-based recipes from dried beans would be such a hassle. I’ve learned over the last couple of years that nothing could be further from the truth.

I honestly adore this recipe. It’s my go-to for busy weeknights, and it always hits the spot. Most importantly, it’s living proof that plant-based eating can be both delicious and affordable. A side of my favorite vegan cornbread takes this meal to the next level!

Looking down on a pot full of beans and broth with a couple of bay leaves on top.
How to make red beans and rice? It begins with simmering red beans in a large pot!

Ingredients & Substitutions

Here are the ingredients you’ll need for this recipe, including substitution ideas:

  • Dried red beans: I like to choose dried beans for the best texture and flavor. Kidney beans are also a great option.
  • Olive oil: A good quality extra virgin olive oil adds richness. Substitute with avocado oil if desired.
  • Onion: Yellow or white onions are the best choices. You can also substitute a red onion.
  • Carrots: Add a touch of natural sweetness and vibrant color.
  • Bell pepper: Green, yellow, or red bell pepper works beautifully. Find them in the produce section.
  • Garlic: Freshly minced garlic is ideal, but pre-minced can be substituted in a pinch.
  • Seasonings: We’ll be adding chili powder, ground turmeric, some cayenne pepper, savory dried thyme, and a tablespoon of Liquid Smoke for smoky depth.
  • Vegetable broth: Opt for a low-sodium variety to control saltiness. Find it in the soup aisle.
  • Bay leaves: Dried bay leaves add a subtle herbaceous note.
  • Stewed tomatoes: Canned, diced tomatoes would also work well.
  • Textured vegetable protein (TVP): A fantastic plant-based protein source with a great texture. Find it in the health food aisle of most grocery stores or online. You can also use ground, cooked Faux meat or some homemade veggie crumbles.
  • Brown Rice: Provides a healthy and satisfying base for the dish. Use precooked rice or learn more about cooking brown rice from scratch.

Why is This the Best Recipe?

  • Crowd Pleaser: Packed with protein and zesty flavor, this dish is a family favorite.
  • Naturally Hearty: This recipe is loaded with healthy fiber, making it incredibly filling and satisfying.
  • Flavor Bomb: Spices like chili powder, turmeric, and cayenne create a warm and inviting depth of flavor.

What are Red Beans?

Red beans are different than kidney beans. Look for small red beans. You can find them in the dried beans section. I love this resource for learning more about the different types of beans.

Marly’s Tips

  • Save even more time: If you’re short on time, skip soaking the beans and simply increase the simmer time.
  • Customize the spices: Adjust the spice level to your preference, adding more cayenne for extra heat or using a milder chili powder for a family-friendly option.
  • Get creative with toppings: Elevate your dish with toppings like avocado, sliced green onions, vegan sour cream, fresh cilantro, or hot sauce.

How to Know Beans Are Done

Cooking dried beans to perfection is an important step in this recipe. Perfectly cooked beans are tender and creamy, while undercooked beans can be tough and unpleasant.

Here are a few easy ways to tell if your beans are ready:

  1. The Sound Test: When you stir the pot, the beans shouldn’t make a “pinging” sound against the spoon. They should move more slowly and heavily.
  2. The Taste Test: Take one bean out of the pot, let it cool slightly, and taste it. It should be tender, with no chewiness or crunchiness.
  3. The Visual Test: Look closely at the beans. They should be plump, and their skins should look slightly wrinkled.

Important Reminder: Cooking times for dried beans can vary depending on the age of the beans and how long they were soaked. Start testing your beans towards the end of the suggested cooking time to ensure they reach the perfect level of doneness.

Serving Suggestions

This hearty and flavorful vegan red beans and rice is fantastic on its own, but a few simple additions can take it to the next level. Here are some ideas to get you started:

  • Classic Comfort: Enjoy this dish with a slice of simple vegan Jiffy cornbread for the ultimate Southern-inspired meal.
  • Creamy Touch: A dollop of plant-based cashew cream or vegan sour cream adds richness and a delightful tang.
  • Spicy Kick: Top with sliced jalapeños, hot sauce, or a sprinkle of cayenne pepper for those who like it hot.
  • Avocado Love: Add a few slices of avocado or a generous scoop of easy vegan guacamole for healthy fats and a creamy texture.
  • Crispy Crunch: Serve with crispy air fryer tortilla chips for scooping and dipping.

Get Creative! This versatile dish is a fun way to expand your culinary creativity. Feel free to experiment with your favorite toppings and sides!

Storage Tips

Store any leftovers in an airtight container in the fridge for up to 5 days. You can freeze it in freezer-safe containers for up to 2 months.

Cheap Vegan Recipes

There’s a common misconception that vegan eating has to be expensive. This delicious and satisfying red beans and rice recipe is proof positive that plant-based meals can be both delicious and budget-friendly.

Let’s break down the costs:

  • Dried beans: A bag of dried beans provides a significant amount of servings for just $1.
  • Brown rice: An incredibly affordable and versatile staple at around $1 per bag.
  • TVP: While a bit pricier at $4, this protein-packed ingredient adds bulk and stretches your meals further.
  • Veggies & spices: Fresh produce like onions, carrots, and garlic, along with pantry spices, round out the flavor for approximately $5.

This entire recipe yields 8 hearty servings for around $11. That’s just $1.38 per serving – a fantastic bargain for a wholesome, homemade meal!

Looking down on a bowl of beans and rice with cornbread beside it. Hot sauce has been drizzled over the top.

More Vegan Stews

Sure, this recipe for vegan red beans recipe is amazing, but now you want more vegan stew recipes? Don’t worry, I’ve got you covered. Be sure to try these stews and soups:

A bowl of red beans and rice is in the foreground with a plate of cornbread behind it.
Print Recipe
5 from 3 votes

Red Beans and Rice

This hearty and flavorful vegan red beans and rice is a comforting classic with a delicious twist. Creamy beans, fragrant spices, and tender veggies create a satisfying stew that's perfect for any occasion. Serve with a side of vegan cornbread for an unforgettable meal.
Prep Time45 minutes
Cook Time1 hour 15 minutes
Soaking time3 hours
Total Time1 hour 30 minutes
Course: Main Course
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 8 servings
Calories: 371kcal

Ingredients

  • 2 cups dried red beans 1 bag
  • 1 tablespoon olive oil
  • 1 large onion peeled and chopped
  • 2 cups chopped carrots
  • 1 cup chopped bell pepper (green, yellow, or red)
  • 5 large garlic cloves peeled and minced
  • 2 tablespoons chili powder
  • 1 teaspoon turmeric
  • teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 1 tablespoon Liquid Smoke
  • 1 cup water
  • 32 oz vegetable broth (or 5 1/2 cups)
  • 2 medium bay leaves
  • 15 oz can stewed tomatoes
  • 2 cups textured vegetable protein
  • salt and pepper to taste
  • 1 cup dry brown rice
  • 2 cups water

Instructions

  • Soak the red beans in 5 to 6 cups of water several hours or overnight. Drain the beans from the soaking water and rinse well. Set aside.
  • In a large pot over medium heat, add olive oil, onions, carrots, bell peppers. Cook until veggies are tender, about 5 minutes. Add garlic and cook for another minute. Stir in the spices and liquid smoke, and cook for about a minute.
  • Add beans, vegetable broth, and water. Bring to a boil and then reduce heat to a simmer, cover, and cook for about 1 hour.
    Looking down on a pot full of beans and broth with a couple of bay leaves on top.
  • Stir in the TVP and stewed tomatoes. Cook for another 10 to 15 minutes, until the TVP is tender.
  • In the meantime, place the brown rice in a medium saucepan with the water. Bring the water to a boil and then reduce heat to a low simmer and cook covered for about 30 to 40 minutes. Add salt and pepper to taste.
  • To serve, add a scoop of rice to beans, along with cornbread and your favorite toppings (like vegan sour cream, vegan yogurt, chopped jalapenos, fresh parsley).

Notes

To cook carrots more quickly, place them in a microwave-safe container and microwave for approximately 2 minutes before transferring them to the pot with the rest of the veggies.
You can find TVP in the health food section of most grocery stores and/or health food stores. Alternatively, feel free to use veggie crumbles.

Nutrition

Calories: 371kcal | Carbohydrates: 62g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Sodium: 528mg | Potassium: 903mg | Fiber: 14g | Sugar: 8g | Vitamin A: 6777IU | Vitamin C: 29mg | Calcium: 150mg | Iron: 7mg

Enjoy!

If you love the comforting classic of banana bread but want a vegan twist, this recipe is for you! With just a few simple ingredients, you can whip up a moist vegan banana bread that’s perfect for breakfast, snacking, or even dessert.

A slice of vegan banana nut bread is topped with melted vegan butter with the rest of the loaf behind it.

If quick breads make your day, be sure to try this Whole Wheat Banana Bread or this Vegan Pumpkin Bread Recipe, too.

Banana bread holds a special place in my heart. The sweet smell wafting through the kitchen, the anticipation of a warm slice – it’s pure comfort food. This vegan version is everything I adore about the classic, but without any eggs or dairy.

Reader Reviews

★★★★★
Run, don’t walk to your over-ripe bananas and make this ASAP! I have stopped looking for the holy grail banana bread recipe because this is the one. Thank you!

Jen

★★★★★
Sooooo delicious! I don’t think I could be any prouder of how mine turned out. This recipe is a keeper for sure! I used toasted pecans, added chocolate chips, and put shredded coconut on the top while it baked.

Paden

Ingredients & Substitutions

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe:

  • Bananas: Super ripe, spotty bananas are essential. They’re sweeter, softer, and way easier to mash.
  • Vegan Butter: Look for brands like Miyoko’s Kitchen or Earth Balance in the refrigerated section near traditional butter.
  • Brown Sugar: Adds a rich, caramel sweetness. Light or dark brown sugar will work.
  • Plant-Based Milk: Any unsweetened variety works (soy, almond, oat, etc.),located in the shelf-stable or refrigerated section.
  • Ground Flaxseed: Replaces eggs as a binder. You’ll find it in the baking aisle.
  • Cornstarch: Helps thicken the batter for a perfectly moist loaf.
  • All-Purpose Flour: This is the foundation of your bread. You can substitute whole wheat pastry flour without risking the texture.
  • Baking Soda & Baking Powder: Give your bread its perfect rise.
  • Salt: Enhances the flavors.
  • Walnuts: Adds a satisfying crunch. Pecans or chocolate chips are delicious substitutions!

Why is This the Best Recipe?

  • Kid-Friendly: This recipe is simple enough for kids to help with, making it a fun family activity.
  • Freezer-Friendly: Make a double batch and freeze one for later – it’s the perfect grab-and-go treat.
  • Naturally Sweet: The overripe bananas add tons of natural sweetness, reducing the need for extra sugar.

How do you know banana bread is done?

Make sure your loaf is fully baked before removing it from the oven, otherwise it will sink in the middle. Here are some tips to make sure your banana bread is done:

  • The top crust should be golden brown
  • The loaf should be pulling away from the sides of the pan
  • Insert a tester in the center of the loaf. To do this, use a toothpick or a thin-bladed knife (like a paring knife). It should come out clean.

Marly’s Tips

  • Make sure you’ve got the pan greased and ready to go before making the batter.
  • Add strawberries to make Vegan Strawberry Banana Bread.
  • Make an oil-free banana bread by substituting 1/2 cup applesauce for the butter.
  • Make vegan banana bread muffins by pouring the batter into papered muffins tins. Reduce the baking time to 25 to 30 minutes.
  • For extra flavor, toast your walnuts before adding them to the batter.
  • Don’t have a food processor? No problem – use a fork to mash the bananas.
  • If your bananas aren’t super ripe, microwave them for a few seconds to soften.
  • A little lumpy is OK! Overmixing the batter will make your bread tough.

This is called quick bread because it doesn’t require yeast to make it rise. However, it still requires a long time to bake. The aroma of baking banana bread that fills your house will make it worth it!

Storage Tips

To store, let the loaf cool completely and wrap in plastic wrap or in an airtight container. It will keep at room temperature for up to 4 days, refrigerated for up to 7 days, or frozen up to 2 months. To thaw, leave the loaf at room temperature. Then heat up individual slices in a toaster oven or microwave.

New to Vegan Baking?

The idea of making cookies, cakes, or muffins without eggs or dairy can seem like a hill too tall to climb. But with the simple tips in my Guide to Vegan Baking, you’ll be baking like a vegan pro in no time!

A loaf of banana bread sits on a cutting board with a bowl of walnuts and a banana behind it.

Frequently-Asked Questions

What can I substitute for eggs for in banana bread?

Because bananas are a go-to egg replacer, you don’t even need eggs in banana bread. As a result, no additional egg replacers are required. However, if you simply want to add them, there are many ways to substitute eggs in banana bread. For example, you can use applesauce (1/4 cup per egg), a Flax Egg, a Chia Egg, or whipped tofu (1/4 cup per egg).

Is banana bread vegan?

Unfortunately, the standard banana bread recipe is not vegan. It actually doesn’t make much sense because bananas are a favorite egg replacer in vegan baking. If one were into conspiracies, you’d almost think people were intentionally inserting eggs in recipes…even when it’s completely unnecessary!

How can I make banana bread healthier?

You can make vegan banana bread healthy by reducing the sugar and substituting whole wheat pastry flour for the all-purpose flour. Either way, this is not a low-calorie treat. In fact, it has around 320 calories per slice. However, it is a bit healthier than the traditional version because it’s made without eggs. You can reduce the calories even further by making it sugar-free. To do this use a sweetener like Swerve. I’ve had great success with Swerve and you use it on a 1:1 basis with sugar.

Can you make this bread gluten-free?

You can make this into gluten-free vegan banana bread by subbing gluten-free baking flour in place of the all-purpose flour. I oftentimes add around 1/4 cup almond flour when using gluten-free flour to add tenderness to the quick loaf.

Serving Suggestions

Serve vegan banana bread with any of the following:

More Vegan Banana Recipes

If you’re into all things banana, like me, then this vegan banana bread will be your favorite. But let’s not stop there! You should take a look at my favorite vegan banana recipes:

Want more? Here’s all my favorite Vegan Banana Recipes, from banana cream pie to puddings…all vegan!

A slice of quick bread with melted butter sits next to the rest of the loaf with a bowl of walnuts beside it and a couple of bananas.
A slice of vegan banana bread with a pat of butter on it sits in front of the rest of the loaf.
Print Recipe
5 from 13 votes

Vegan Banana Nut Bread

This simple vegan banana nut bread is incredibly moist, flavorful, and packed with sweet banana goodness. Toasted walnuts add an irresistible crunch factor.
Prep Time10 minutes
Cook Time50 minutes
Resting time:10 minutes
Total Time1 hour 10 minutes
Course: Bread
Cuisine: American
Diet: Vegan
Servings: 10 slices
Calories: 323kcal

Ingredients

  • 3 ripe bananas about 1⅓ cups, mashed
  • ½ cup vegan butter room temperature
  • ¾ cup brown sugar
  • ½ cup plant-based milk
  • 1 tablespoon ground flaxseed
  • 1 tablespoon cornstarch
  • 1 ¾ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup walnuts toasted*

Instructions

  • Preheat oven to 350°F/175°C. Spray a large loaf pan** with vegetable spray.
  • In a food processor, add the bananas, vegan butter, sugar, milk, flax, and cornstarch. Pulse in short bursts until combined, leaving some banana chunks. Set aside.
    Bananas and other ingredients are in a food processor.
  • In a large bowl add the flour, baking soda, baking powder, and salt. Stir to combine.
  • Fold the chopped toasted nuts into the flour mixture. Stir until the nuts are coated. Add the wet ingredients. Stir until just combined.
    A bowl of flour is being poured into batter.
  • Pour the batter into your prepared pan and bake for 50 to 60 minutes, until the crust is golden brown and a toothpick inserted in the center comes out clean.
  • When done, remove the pan from the oven and cool for 10 minutes. Then invert on a wire rack to cool completely.
  • To store, let the loaf cool completely and wrap in plastic wrap or in an airtight container. It will keep at room temperature for up to 4 days, refrigerated for up to 7 days, or frozen up to 2 months. To thaw, leave the loaf at room temperature. Then heat up individual slices in a toaster oven or microwave.

Notes

* Toast walnuts by baking for 5 minutes at 300°F/150°C **
You can use smaller loaf pans but be sure to reduce the baking time. 

Nutrition

Calories: 323kcal | Carbohydrates: 48g | Protein: 5g | Fat: 13g | Saturated Fat: 3g | Sodium: 281mg | Potassium: 267mg | Fiber: 2g | Sugar: 23g | Vitamin A: 556IU | Vitamin C: 4mg | Calcium: 57mg | Iron: 2mg

This post was originally published in 2019 and was updated to include new photos, new text, and an updated recipe in 2024.

Make the ultimate weekend breakfast treat, these 4-ingredient vegan Bisquick pancakes. It’s as simple as it gets. Whether you’re craving a classic stack or want to get creative with toppings, these light and fluffy pancakes will hit the spot!

A stack of vegan Bisquick pancakes is topped with blueberries and has drizzles of maple syrup.

Pancakes are a total love language for me. They’re a weekend staple, and I even adore sneaking them in for a quick weeknight “breakfast for dinner” meal. This recipe is a savior – it’s so easy, even the kids can help, and the results are always delicious and satisfying.

Ingredients & Substitutions

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe, including substitution ideas:

  • Flax egg: A simple mix of ground flaxseed and water replaces a traditional egg for a perfect vegan binder. You can find flaxseed meal in the baking aisle or health food section of most grocery stores.
  • Bisquick: The classic baking mix makes this recipe incredibly convenient. If you don’t have Bisquick, you can try a homemade substitute.
  • Plant-based milk: Use your favorite variety! Unsweetened almond milk, soy milk,oat milk – they all work well.
  • Vegetable oil: A neutral-flavored oil like canola or sunflower helps create a tender pancake.
  • Vanilla extract: Enhances the flavor profile for a sweetly fragrant touch.

Marly’s Tips

  • Don’t overmix: Lumpy batter makes the fluffiest pancakes!
  • Get creative with toppings: Maple syrup, fresh fruit, vegan whipped cream, even a dollop of nut butter – go wild!
  • Batter check: If the batter seems too thick, add a splash more milk to thin it out slightly.
A spatula holds a pancake on a griddle, getting ready to flip it. There are other pancakes on the griddle, too.

Why is This the Best Recipe?

  • Crowd Favorite: These satisfying pancakes are a hit with everyone, from vegans to pancake purists.
  • Magical: Transform a box of Bisquick into a stack of fluffy, golden deliciousness in no time.
  • Simple: Whisk, cook, and enjoy – these pancakes are the definition of low-effort,high-reward cooking.

Frequently-Asked Questions

What can I use instead of eggs in Bisquick?

A flax egg is the perfect vegan egg replacement in this recipe! Whisk together 1 tablespoon of ground flaxseed meal with 3 tablespoons water and let thicken for a few minutes. Other egg substitutes like applesauce or mashed banana can also work, but may subtly alter the flavor.

Is Bisquick vegan?

Yes! The Original Bisquick Baking Mix itself is vegan, containing no dairy or egg ingredients. However, traditional Bisquick pancake recipes often call for milk and eggs, which is why this recipe utilizes vegan alternatives.

How do I make Bisquick pancakes without milk?

Substitute the plant-based milk in this recipe with water! The pancakes will still be tasty and cook up just as well.

Serving Suggestions

Serve these yummy pancakes with your favorite breakfast dishes such as:

Storage Tips

Leftover pancakes keep well in the fridge for 3-4 days in an airtight container. To freeze, arrange pancakes in a single layer on a baking sheet and freeze until solid, then store in a freezer-safe bag for up to 2 months. Reheat gently in the microwave or toaster.

Looking down on pancakes with a bite taken out on a fork. There are blueberries and maple syrup on top.

More Vegan Pancakes

If you love this recipe for Bisquick vegan pancakes, here are more favorites to try:

A stack of vegan bisquick pancakes has blueberries on top and drizzles of maple syrup.
Print Recipe
No ratings yet

Bisquick Pancakes Without Eggs

These pancakes deliver classic fluffy goodness with a delightful vegan twist. They're incredibly easy and versatile, perfect for busy mornings or leisurely brunches.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Diet: Vegan
Servings: 10 pancakes
Calories: 144kcal

Equipment

Ingredients

  • 1 flax egg
  • 2 cups bisquick baking mix
  • 1 cup plant based milk (vanilla or plain)
  • 2 tablespoons vegetable oil
  • 1 tablespoon vanilla extract

Instructions

  • Make the flax egg and set it aside to thicken.
  • Add the baking mix to a bowl. Pour in the plant-based milk, vegetable oil, vanilla extract, and the flax egg. Stir to combine, leaving some lumps. Set the batter aside.
    Milk mixture is being poured from a pyrex measuring dish into a bowl with flour.
  • Heat a skillet or griddle over medium to medium-high heat. You can either spray the pan with vegetable cooking spray or use a half teaspoon of vegan butter to coat the pan. 
  • Once the skillet is hot, pour the pancake batter (using a ¼ cup measuring cup) into the prepared skillet. Cook until bubbles form on the top side of the pancakes. Use a spatula to flip the pancakes and cook on the other side until golden brown. Place cooked pancakes on a plate and repeat this process with the remaining batter.
    Pancakes are cooking on a griddle, waiting to be flipped.
  • Serve warm with vegan butter, maple syrup, fruit jam, and or fresh fruit. 

Notes

Freezing Instructions: Cool pancakes and then place them on a tray in a single layer. Place the tray in the freezer. Once the pancakes are frozen, transfer to a freezer bag. When you’re ready to serve, grab one or two of the frozen pancakes and place them in a toaster or toaster oven.
For thinner pancakes, increase the milk to 1 and 1/3 cups.
Keep cooked pancakes warm and ready to serve by placing them on a pan in an oven preheated to 200°F/93°C.

Nutrition

Calories: 144kcal | Carbohydrates: 16g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 0.5mg | Sodium: 316mg | Potassium: 78mg | Fiber: 1g | Sugar: 3g | Vitamin A: 51IU | Vitamin C: 0.1mg | Calcium: 76mg | Iron: 1mg

Shamrock shake season is a favorite for many, but if you’re dairy-free or simply want a healthier option, this 4-ingredient vegan shamrock shake recipe is here to save the day. Creamy, refreshing, and packed with delicious minty goodness, this vibrant green shake will bring a touch of St. Patty’s day cheer.

A green smoothie in a tall glass has cacao nibs and mint sprigs in it. There are bananas next to it and an avocado behind it.

Besides, celebrating St. Patrick’s Day with my healthy shamrock shake recipe is a must!

It’s not only healthier, in my opinion, it’s also a tastier version of that fast food Shamrock Shake that’s so popular this time of year. I’ve made other green smoothies, like this Green Tea Smoothie, but today’s has a minty freshness to it that can’t be denied.

Ingredients & Substitutions

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe, including substitution ideas:

  • Fresh spinach: Opt for baby spinach for the mildest flavor. Frozen spinach will work but may alter the taste and texture slightly.
  • Frozen banana: Provides sweetness, a creamy texture, and a frosty base. Use ripe bananas frozen in chunks for the best results.
  • Avocado: Adds wonderful creaminess and healthy fats. Look for ripe avocados that feel slightly soft when squeezed, usually in the produce section.
  • Silk Almond Milk Vanilla Singles: These single-serve containers are perfect for portion control and easy to find in most grocery stores. Use your preferred unsweetened vanilla plant-based milk as a substitute.
  • Fresh mint leaves: Provides that signature shamrock shake flavor – available in the produce aisle.
  • Ice: Adjust the amount to your desired thickness.
  • Cacao nibs: Adds a delicious crunch and slightly bittersweet flavor. Find these in the baking aisle or with the health foods.

The nice thing about this vegan shamrock smoothie is, it’s a great detox after a night of partying. In other words, if you’re a little hungover on March 18, this shamrock shake can help!

Why is This the Best Recipe?

  • Vibrant: This shake’s gorgeous green hue is a total mood-booster, thanks to nutrient-rich spinach.
  • Healthy: Packed with vitamins, minerals and healthy fats, this shake is a surprisingly wholesome indulgence.
  • Crowd Favorite: Its irresistible flavor and creamy texture will please even the pickiest of eaters.
Spinach and frozen bananas in a blender with mint sprigs and a couple of bananas on the counter behind it.

Storage Tips

Most smoothies are best when consumed right away. If you need to store it, cover the top and keep it in the fridge for up to several hours. You will want to stir it before consuming it. You can blend it again with added ice to create a thicker texture.

Shamrock Smoothie Nutrition

The classic shamrock shake from popular fast-food chains can pack a surprisingly high calorie count – a small size can contain over 400 calories! In comparison, this homemade vegan version offers a significant reduction, with approximately 240 calories per serving.

This makes it a sensible alternative if you’re looking to enjoy the minty flavor while keeping your calorie intake in check.

You’ll get all the flavors of a mint chocolate chip smoothie without the added sugars and calories that go along with it. Besides, this green shamrock smoothie is healthy thanks to avocados and greens.

Marly’s Tips

  • For an extra minty kick, add a tiny drop of pure peppermint extract.
  • This recipe is infinitely customizable – blend in a scoop of your favorite vegan protein powder for a post-workout snack!
A green smoothie in a tall glass has cacao nibs and mint sprigs in it. There's mint sprigs, an avocado, banana, and a carton of plant-based milk behind it.

St. Patrick’s Day Favorites

If you love this vegan Shamrock shake recipe, here are some more vegan St. Patty’s Day recipes you’ll want to try:

Here are even more Vegan St. Patrick’s Day Recipes!

We hope you love this vegan mint shake recipe as much as we do.

A green smoothie in a tall glass has cacao nibs and mint sprigs in it. There are bananas next to it and an avocado behind it.
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5 from 1 vote

Vegan Shamrock Shake

This healthy twist on a classic delivers minty freshness, a satisfyingly creamy texture, and a delightful sweetness, with an unexpected boost of nutrition.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Drinks
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 2 servings
Calories: 242kcal

Ingredients

  • 1 cup fresh spinach not frozen
  • 1 cup frozen banana
  • ¼ cup avocado chopped
  • 8 oz (one container) Silk Almond Milk Vanilla Singles (see note)
  • 4 to 6 Fresh Mint Leaves*
  • 1 cup ice optional
  • 1 teaspoon Cacao Nibs optional

Instructions

  • Combine the spinach, bananas, avocado, vanilla almond milk, and mint leaves in a blender. Pulse on low, then gradually increase speed. Pulse until smooth.
    Spinach and bananas are in a blender jar. Next to it are more leaves of spinach and bananas.
  • Add the ice (optional) and pulse until a thick, creamy consistency develops.
  • Garnish with Cacao Nibs and additional mint leaves. Drink this yourself or share with a friend!

Notes

*You can buy fresh mint leaves in the produce section of your grocery store. You can also grow it (quite easily) outside. I highly recommend fresh mint over mint extract in this recipe. If you must use mint extract, add just a drop at a time. A little bit goes a long way.
Substitute vanilla almond milk singles for any vanilla-flavored creamer.

Nutrition

Calories: 242kcal | Carbohydrates: 44g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 92mg | Potassium: 836mg | Fiber: 4g | Sugar: 30g | Vitamin A: 1555IU | Vitamin C: 16.8mg | Calcium: 223mg | Iron: 0.8mg

This post was originally published in 2016 and was updated to include new photos, new text, and an updated recipe in 2024.

This was a sponsored post. All opinions are my own. See our full disclosure for more information.

If you crave a tasty chocolate frosting that’s secretly good for you, you’ve come to the right place. This 4-ingredient avocado frosting recipe delivers a creamy, dreamy delight with a touch of wholesome sweetness. It’s the perfect way to satisfy a sweet tooth and get some sneaky nutrients at the same time.

A bowl of whipped ganache frosting sits on a white table.

Personal Perspective: As a dessert lover, I’m always seeking healthier ways to indulge my cravings. This frosting is a total winner! It’s satisfying, incredibly flavorful, and packed with the good stuff from avocados.

I love slathering it on cakes, cupcakes, or even enjoying it on its own – deliciousness awaits!

Ingredients & Substitutions

You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.

Here are the ingredients you’ll need for this recipe, including substitution ideas:

  • Avocados: Choose ripe avocados that yield slightly to gentle pressure. Look for vibrant green flesh with no brown spots. You’ll find them in the produce section.
  • Cocoa Powder: Opt for unsweetened cocoa powder for the best flavor and sweetness control. For even richer taste, use Dutch-process cocoa powder. Both can be found in the baking aisle.
  • Maple Syrup: Pure maple syrup adds natural sweetness. If you don’t have any on hand, honey or agave nectar can work as substitutes.
  • Vanilla Extract: A splash of vanilla extract complements the chocolate flavor beautifully. Find it in the baking aisle.
Looking down on a slice of cake on a plate. A bite has been taken and it sits on a fork.

Why is This the Best Recipe?

  • Crowd-Pleasing: This easy avocado frosting is so rich and chocolatey that no one will guess it’s healthy!
  • Simple: With just four ingredients and minimal prep, this is a frosting anyone can master.
  • Indulgent: The creamy texture and deep chocolate flavor make this frosting feel like a total treat.

Avocado Frosting No Sugar

While this recipe calls for maple syrup, you can absolutely create a sugar-free version of this avocado frosting. Substitute the maple syrup with a sugar-free sweetener like stevia or monk fruit extract.

Start with a small amount and adjust it to your desired level of sweetness.

Marly’s Tips

  • For the smoothest texture, use very ripe avocados. They’ll blend like a dream!
  • If the frosting seems too thick, whisk in a tablespoon of plant-based milk at a time until it reaches your desired consistency.
  • Play with the sweetness level to suit your taste. Start with less maple syrup and gradually add more until you find your sweet spot.

Serving Suggestions

Serve this healthy chocolate frosting on your favorite desserts, such as:

Storage Tips

Store leftover frosting in an airtight container in the refrigerator for up to 3 days. It can also be frozen for up to 2 months. Thaw overnight in the refrigerator before using and be prepared to stir it vigorously to achieve that creamy consistency.

A cake is being topped with whipped ganache frosting.

Vegan Frosting Recipes

If you love this recipe for avocado frosting, here are more vegan frosting recipes to try:

Looking down on a slice of cake on a plate. A bite has been taken and it sits on a fork.
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Avocado Frosting

This healthy avocado frosting is incredibly rich, creamy, and bursting with chocolate flavor, while still being secretly nutritious.
Prep Time5 minutes
Cook Time2 minutes
Total Time7 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Calories: 50kcal

Equipment

Ingredients

  • 1 cup mashed avocado (ripe avocados)
  • cup cocoa powder
  • cup maple syrup
  • 1 tablespoons vanilla extract

Instructions

  • Peel the avocados and remove the pits. Chop them roughly into large chunks and add them to the food processor along with the cocoa powder and maple syrup.
  • Pulse until smooth, stopping to wipe down the bowl as needed. Taste a bit of the frosting and add 2 to 4 tablespoons of additional syrup if necessary.
    Looking down into a food processor with thick, chocolate mixture in it.
  • Add this frosting over a baked and cooled cake for a healthy, low sugar frosting.

Nutrition

Serving: 2tablespoons | Calories: 50kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 133mg | Fiber: 2g | Sugar: 5g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg