Vegan North American Cuisine and Recipes - Page 2 of 5

A messy pile of Tahoe Trail Bars scattered over each other.

Snack Review: Tahoe Trail Bar

Tahoe Trail Bars are plant-based energy bars designed to take with you while hiking or trekking. There are four flavours and I tried them all in this review.

Banana Chocolate Chia Pudding

American Cuisine, Breakfast, 300 Calories, Snacks, One-Pot, Fall, Winter, Gluten-Free, WFPB, Nut-Free, Meal Prep, Recipes

This supercharged banana chocolate chia pudding is packed with protein and fibre, is easy to make, and can be prepped overnight for a quick grab-and-go meal.

knife with a smear of skin-on peanut butter resting on a stack of toast

The Best Peanut Butter Is Made with Skins On

American Cuisine, Sauces, Over 700 Calories, Blender, Fall, Gluten-Free, WFPB, Under 30 Minutes, Recipes

This healthy skin-on peanut butter is deliciously creamy and nutty, and full of fibre and antioxidants that you won’t find in any storebought peanut butter.

Tater Tot Grilled Cheese Melt

American Cuisine, Bread, 600 Calories, Snacks, Comfort Food, Stovetop Recipes, Fall, Winter, Nut-Free, Under 30 Minutes, Recipes

Ready for a twist on a classic comfort food? The tater tot grilled cheese melt combines crispy tater tots with the melty, gooey goodness of grilled cheese. Perfect way to use up stale bread and leftover tots!

A slice of coconut milk pumpkin pie is sliced and lifted out of the pie pan.

Coconut Milk Pumpkin Pie (Dairy-Free)

American Cuisine, British Cuisine, Desserts, 400 Calories, Blender, Fall, Thanksgiving, Nut-Free, Recipes

This silky smooth coconut milk pumpkin pie comes together in a blender and is dairy-free, soy-free, and vegan. Just pure pumpkin goodness.

Unbaked shortening pie dough in a pan with rolling pin and flower-shaped crust cut outs on the side.

Easy Stand Mixer Pie Crust (Dairy-Free Recipe)

American Cuisine, British Cuisine, Desserts, Over 700 Calories, Spring, Summer, Fall, Winter, Nut-Free, Under 30 Minutes, Recipes

This beginner-friendly stand mixer pie crust recipe is completely dairy-free and vegan. Made with 100% shortening, it’s foolproof and only takes 10 minutes.

a slice of double rhubarb loaf rests on a white cutting board.

Double Rhubarb Dream Loaf with Rhubarb Butter

Canadian Cuisine, Bread, Breakfast, 300 Calories, Desserts, Spring, Summer, Fall, Nut-Free, Recipes

Rhubarb is the star of this vegan quick bread, which uses both fresh rhubarb and rhubarb butter. Buttery, sweet, and tangy, it’s the perfect summer dessert!

Vegan Egg Roll in a Bowl (1-Pan Recipe)

American Cuisine, Weeknight, 300 Calories, Entrées, Chinese Cuisine, One-Pot, Stovetop Recipes, Fall, Winter, Gluten-Free, High-Protein, Meal Prep, Recipes

Packed full of mouthwatering flavours, low on dirty dishes: this vegan egg roll in a bowl is the perfect weeknight dinner. Gluten-free, low carb, WFPB options.

Pretty in Pink Pineapple Pie

Old Recipes, American Cuisine, 300 Calories, Desserts, Blender, Stovetop Recipes, Spring, Summer, Nut-Free, Recipes

This naturally pink pineapple pie is inspired by a recipe from 1924. The no-bake filling is mixed in the blender for a silky smooth texture with minimal effort.

Baked vegan pillsbury cookies on a parchment paper baking sheet.

Easy Slice & Bake Cookies (Vegan)

Cookies, American Cuisine, 200 Calories, Desserts, Spring, Summer, Fall, Winter, Nut-Free, Recipes

These 5-ingredient vegan cookies are inspired by Pillsbury slice-and-bake cookies. Includes instructions for customizing with your own colours and flavours!

Vegan North American Recipes