Baked Pumpkin on Hummus with Chickpeas and Falafel
Quick Weekday Vegan Cake
Dinner
A simple quick weekday vegan cake that comes together with basic pantry ingredients and minimal preparation time. This soft sponge cake is made with plant milk, nuts, and flaxseeds, creating a light but satisfying base that pairs beautifully with jam, fresh fruit, or a glossy vegan jelly glaze.
Because the batter is mixed in just a few steps and baked in under half an hour, this recipe is perfect for busy days when you want a homemade dessert without complicated techniques. The sponge stays moist thanks to a light fruit glaze and works well as a base for fruit cakes, layered desserts, or simple tea-time treats.
GETTING READY FOR COOKING
Prep Time: 15 mins | Cook Time: 20-25 mins | Total Time: 40 mins
Servings: 12-15 slices Dietary Info: Vegan, Dairy-Free, Egg-Free
Why You’ll Love This Recipe:
✔ Unexpectedly Easy – Quick vegan cake ready in under 40 minutes.
✔ Simple– Simple pantry ingredients.
✔ Moist is the best option – Moist sponge perfect for fruit cakes.
✔ Perfect Everyday Dessert – Great base for frostings or jelly glaze.
This Recipe is Ideal for
✔ A quick yet nourishing dessert
✔ Busy days when you want something delicious fast
✔ Afternoon tea or coffee cake
✔ Simple homemade baking
Dietary Adaptations
✔ Nut free option: Replace the nuts with extra coconut flakes or seeds.
✔ Whole-grain version: Use more wholemeal flour for a slightly denser, rustic sponge.
✔ Fruit cake version: Top the sponge with fresh berries, peaches, or cherries before adding the jelly glaze.
More Key Details
The secret to a soft and tender vegan sponge cake lies in how the batter is mixed. Once the wet and dry ingredients come together, it’s important to fold them gently and stop mixing as soon as everything is incorporated. Overmixing can develop the gluten in the flour, which may result in a dense or slightly chewy cake instead of a light, fluffy sponge.
Another important detail is creating the plant-based “buttermilk.” Mixing soy milk with apple cider vinegar and allowing it to sit for about ten minutes slightly thickens the milk and adds gentle acidity. This reaction helps activate the baking soda and baking powder, allowing the cake to rise properly and develop a soft crumb.
Finally, brushing the baked cake with warm jam or fruit juice is a simple step that makes a noticeable difference. This light glaze adds moisture and prevents fillings or frostings from soaking into the sponge. The result is a beautifully soft cake base that works perfectly with fresh fruit, creamy fillings, or a glossy vegan jelly glaze.
Let`s start with the process
1. Prepeare the oven
Preheat the oven to 180°C (350°F). Line a springform cake pan with parchment paper and lightly oil it.
2. Prepeare the "Buttermilk"
In a bowl, mix the soy milk and apple cider vinegar. Set aside for 10 minutes so the milk slightly curdles.
3. Prepare the dry ingredients
If using whole nuts, grind them finely in a spice mill or food processor. In a large bowl mix unbleached flour, bicarbonate of soda, baking powder, cornflour, vanilla, salt. Add: ground nuts or desicated coconut, wholemeal flour, flaxseeds. Mix well.
4. Combine Wet Ingredients
Add the oil and sugar to the vinegar-milk mixture and mix well.
5. Make the Batter
Gently fold the wet ingredients into the dry mixture using a spatula. Mix only until combined. Over-mixing can make the cake chewy.
6. Bake the Cake
Spoon the batter into the prepared cake pan and spread evenly. Bake for 20–25 minutes until a toothpick inserted in the center comes out clean. Remove the springform ring and allow the cake to cool completely.
7. Prepeare the Top
When the cake is fully cool: remove the parchment paper. If the cake has domed, trim the top to make it flat.
8. Add moisture with jam glaze
Heat the fruit jam combined with apple juice in a small saucepan until it reaches a gentle boil. Brush or spread this mixture over the cake top. This step keeps the sponge moist.
9. Prepeare the filling -Vegan Jelly Glaze
Mix 6 g agar powder with 100 ml cold water and stir well.
10. Heat the Juice
In a saucepan heat: 300 ml apple juice, 1 packet vanilla sugar. Add the agar mixture and cook on low heat for about 2 minutes, stirring gently. The mixture will begin to thicken slightly.
11. Glaze the Fruit Cake
Place the cake ring around the sponge and arrange fresh fruit on top. Carefully pour the warm jelly glaze over the fruit so it spreads evenly.
12. Allow the Cake to Cool
Allow the cake to cool slightly, then place it in the refrigerator until the glaze is fully set.
2Ingredients
For a 22 cm cake (10–15 slices)
- 350 ml soy milk
- 1 tsp apple cider vinegar
- 50 g ground nuts
whole nuts or 50 g desiccated coconut - 180 g all-purpose flour
- 1 tsp bicarbonate of baking soda
- 1 tsp baking powder
- 40 g cornflour
- ¼ tsp vanilla powder
- ¼ tsp salt
- 50 g wholemeal flour
- 1 tbsp ground flaxseeds
- 70 g sunflower or safflower oil
- 100 g brown sugar
- 4 tbsp fruit jam
- 22-cm springform cake pan
lined with parchment paper
For the Jelly Glaze:
- 2 tbsp apple juice
- 6g agar powder
- 100ml water
- 1 pack vanilla sugar
Comments
Spring Cavatelli with Asparagus & Lemon
Dinner
GETTING READY FOR COOKING
Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins
Servings: 2-3 Dietary Info: Vegan, Dairy-Free, Nut-Free
A light and vibrant vegan pasta dish, this cavatelli with asparagus celebrates the fresh flavors of spring. Tender asparagus and sautéed onions are brightened with garlic, lemon juice, and a hint of dried mint, then tossed with al dente cavatelli. A touch of nutritional yeast adds a subtle, cheesy note, while reserved pasta water creates a silky, cohesive sauce. Finished with freshly ground black pepper, this simple yet flavorful dish comes together quickly and is perfect for a wholesome weeknight dinner.
Why You’ll Love This Recipe:
✔ Vibrant & Fresh – Celebrates the bright, clean flavors of spring asparagus and lemon.
✔ Quick & Wholesome – A satisfying, nutrient-packed meal ready in under 30 minutes.
✔ Creamy Without Cream – Nutritional yeast and starchy pasta water create a luscious, silky sauce.
✔ Simple Pantry Flavors – Elevated with just a few key ingredients like dried mint and fresh garlic.
This Recipe is Ideal for
✔ A quick, elegant weeknight dinner
✔ Celebrating spring and early summer asparagus season
✔ A light yet satisfying pasta that doesn't feel heavy
✔ Cooking for varied diets (naturally vegan and easily adaptable)
Dietary Adaptations
✔ Naturally vegan, dairy-free, and nut-free.
✔ Gluten-free: Use your favorite certified gluten-free pasta.
✔ Oil-free: Sauté the vegetables in a few tablespoons of vegetable broth or water.
✔ Add protein: Stir in a can of drained white beans or chickpeas with the asparagus.
More Key Details
Pasta Water is Liquid Gold: Don’t forget to reserve a cup of the starchy water before draining your pasta. This magical liquid helps the sauce cling to the cavatelli, thickening it naturally and creating a restaurant-quality, silky finish. Add it gradually until you reach the perfect consistency.
The Power of Dried Mint: While fresh herbs are often preferred, dried mint is a classic in many Mediterranean dishes and brings a uniquely concentrated, earthy-sweet flavor that perfectly complements the bright lemon and fresh asparagus. If using fresh mint, add it at the very end as a garnish.
Al Dente is Essential: Be sure to cook your cavatelli to al dente—it should still have a slight bite to it. It will continue to cook for a minute when tossed in the hot skillet with the vegetables and sauce, so undercooking it slightly in the boiling water prevents mushy pasta.
Nutritional Yeast for Umami: This is your flavor secret weapon. Nutritional yeast adds a savory, subtly cheesy depth that makes the dish taste rich and complex without any dairy. For best results, stir it in off the heat to maintain its nutritional benefits and prevent clumping.
Let`s start with the process
1. Cook the Pasta
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Pour in 2 tbsp soy sauce, 1 tbsp hoisin, 1 tsp rice vinegar, and 1 tsp maple syrup. Stir well.
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If too thick, add 1-2 tbsp water to loosen.
2. Prep the Vegetables
While the pasta water comes to a boil, cut the asparagus into 1-inch pieces. Finely chop the onion and mince the garlic.
3. Sauté the Aromatics
Heat the olive oil in a large skillet or sauté pan over medium heat. Add the chopped onion and cook for 4–5 minutes, until soft and translucent. Add the minced garlic and sauté for another 30 seconds, until fragrant.
4. Cook the Asparagus
Add the asparagus pieces to the skillet. Cook, stirring occasionally, for 5–7 minutes, until the asparagus is tender-crisp and vibrant green.
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4. Season the Sauce
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Stir in the lemon juice and dried mint. Season lightly with salt.
5. Combine Pasta & Sauce
- Add the drained cavatelli to the skillet with the asparagus.
- Toss everything well to combine. Begin adding the reserved pasta water, a few tablespoons at a time, tossing continuously until the sauce becomes silky and clings to the pasta.
6. Combine Pasta & Sauce
- Remove the skillet from heat. Stir in the nutritional yeast until evenly distributed and the sauce looks creamy. Taste and adjust seasoning if needed. Divide among plates, garnish with a generous amount of freshly ground black pepper, and serve immediately.
7. Finish & Serve
- Remove the skillet from heat. Stir in the nutritional yeast until evenly distributed and the sauce looks creamy. Taste and adjust seasoning if needed. Divide among plates, garnish with a generous amount of freshly ground black pepper, and serve immediately..
Ingredients
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- 200–250 g cavatelli pasta
- 1 bunch asparagus, trimmed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2–3 tbsp olive oil
- Juice of ½ lemon
- 1 tsp dried mint leaves (or more, to taste)
- 2 tbsp nutritional yeast
- Salt, to taste
- Freshly ground black pepper, to garnish
- Reserved pasta water (½–1 cup)
Comments
Creamy Avocado Pasta
Dinner
The ultimate lazy, luxurious lunch; This creamy avocado pasta is the definition of effortless comfort food. It comes together in just 15 minutes, uses simple plant-based ingredients, and delivers a silky, rich texture without any dairy.The combination of ripe avocado, fresh basil, and lemon juice creates a vibrant, refreshing sauce that feels both light and indulgent at the same time. It’s the kind of meal you make when you want something nourishing, fast, and incredibly satisfying.
GETTING READY FOR COOKING
Prep Time: 15 mins | Cook Time: 30 mins | Total Time: 45 mins
Servings: 4 Dietary Info: Vegan, Dairy-free
Why You’ll Love This Recipe:
✔ Unexpectedly Easy – It is incredible quick and easy.
✔ Naturally Creamy – The avocado creates a rich, silky sauce without any dairy.
✔ Fresh & Vibrant Flavor – Lemon and basil bring brightness that balances the creamy texture perfectly.
✔ Light Yet Satisfying – Comforting like pasta should be, but still fresh and nourishing.
This Recipe is Ideal for
✔ A quick yet nourishing lunch or dinner
✔ Busy days when you want something delicious fast
✔ Creamy comfort food without the heaviness.
✔ Impressing guests with a simple but elevated vegan dish.
Dietary Adaptations
✔ Naturally plant-based, and dairy-free
✔ Gluten-free: Simply use your favorite gluten-free pasta
✔ Oil-free option: Skip any added oil and use water or plant milk for blending the sauce
More Key Details
The key to a perfect creamy avocado pasta lies in balance and timing. Use a perfectly ripe avocado—this is what gives the sauce its naturally silky, rich texture. Underripe avocados will result in a bland and less creamy sauce.
Always blend the sauce until completely smooth. This ensures a velvety consistency that coats the pasta evenly and feels luxurious with every bite.
One essential step is reserving a bit of pasta water. This starchy liquid helps loosen the sauce and creates that glossy, restaurant-style finish that clings beautifully to the noodles.
Finally, avoid reheating the sauce directly on heat. The avocado is best enjoyed fresh—simply toss it with hot pasta and serve immediately for the most vibrant flavor and color.
Let`s start with the process
1. Cook the Pasta
- Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente.
2. Prepeare the Sauce
- While the pasta cooks, add the avocado, fresh basil, lemon juice, garlic, nutritional yeast, a splash of water or plant milk, and salt and pepper into a blender, then blend until the mixture becomes completely smooth, creamy, and velvety.
3. Combine everything
- In a medium, heavy-bottomed pot (like a Dutch oven), melt the 1 tbsp of coconut oil over medium heat. Add the arborio rice and toast, stirring constantly, for 2-3 minutes until the grains are fragrant and look translucent around the edges.
4. Serve
- Taste and adjust the seasoning if needed, then serve right away while the pasta is fresh, vibrant, and at its most creamy and delicious.
Ingredients
For the Matcha Broth:
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200 g pasta of choice
For the Sauce:
- 1 tbsp coconut oil
- 1 ripe avocado
- 1 handful fresh basil
- Juice of 1 lemon
- 1 garlic clove
- 2–3 tablespoons nutritional yeast
- Splash of water or plant milk
- Salt and pepper to taste
Comments
Puff-Pastry Sun Fun
Dinner
These crispy, golden pizza puff pastry twists are a perfect shareable snack that looks impressive but takes minimal effort. The flaky layers of puff pastry wrap around rich tomato sauce, herbs, and melty vegan cheese, creating a pull-apart centerpiece that’s ideal for gatherings, movie nights, or a cozy weekend appetizer. The twisted shape creates extra crispy edges while keeping the inside soft and flavorful. Serve it warm and watch it disappear piece by piece.
GETTING READY FOR COOKING
Prep Time: 15 mins | Cook Time: 25 mins | Cool Time: 40 mins
Servings: 6-8 Dietary Info: Dairy-free, Vegan, Nut free option available
Why You’ll Love This Recipe:
✔ Crispy flaky puff pastry texture.
✔ Fun pull-apart party centerpiece.
✔ Only a few ingredients
✔ Easily customizable with different toppings
This Recipe is Ideal for
✔ Game night snacks
✔ A decadent yet healthier dessert option
✔ Casual entertaining
✔ Quick savory baking projects
Dietary Adaptations
✔ Naturally plant-based, dairy-free, and egg-free
✔ Gluten-free option: Use gluten-free puff pastry.
✔ You can also use Savory Twist: Add olive tapenade or sun-dried tomatoes.
✔ Spicy option: Sprinkle chili flakes inside the filling.
More Key Details
This recipe creates a wonderful balance of textures. The puff pastry becomes beautifully flaky and crisp on the outside while the inside stays soft, warm, and slightly cheesy thanks to the tomato sauce and vegan mozzarella. The twisting technique is not only decorative but also practical, because it exposes more edges of the pastry to the heat of the oven. This helps the pastry bake evenly and develop that golden, crispy finish that makes each piece irresistible.
The flavor profile is inspired by classic pizza. The tomato sauce provides a rich and slightly tangy base, while oregano and garlic powder add warmth and aromatic depth. Vegan mozzarella melts between the pastry layers and brings a creamy element that ties the flavors together. Even with just a few ingredients, the result feels comforting and familiar. One of the biggest advantages of this recipe is that it is very beginner-friendly. Puff pastry does most of the work, so even cooks with little baking experience can create an impressive dish.
Let`s start with the process
1. Prepeare the filling
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If needed, simmer your tomato sauce for 5–7 minutes to slightly thicken it.
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Let cool. Stir in dried oregano, basil, salt, pepper, vegan cheese and optional chili flakes.
Grate or crumble your vegan cheese if needed.
2. Assemble the Sun
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Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper.
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Roll out one sheet of puff pastry onto the baking sheet.
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Evenly spread the tomato mixture over the pastry, leaving a 1 cm border.
Sprinkle vegan cheese evenly on top. -
Place the second sheet of puff pastry over the filling and gently press down.
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Using a sharp knife, cut the layered pastry into a Christmas tree shape (triangle with a small trunk at the bottom). Remove excess pastry.
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Cut horizontal strips on both sides to create branches, leaving the center intact as the “tree trunk.”
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Twist each strip gently 2–3 times.
3. Bake
- Brush the entire sun lightly with plant milk mixed with olive oil.
- Sprinkle with dried herbs if desired.
- Bake for 20–25 minutes until golden brown and puffed.
4. Garnish & Serve
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Let cool slightly before serving.
Garnish with fresh rosemary sprigs, and serve warm. -
It’s delicious on its own or paired with extra marinara sauce for dipping.
Chef's Tips:
- Chill Before Baking – After shaping the sun, place it in the fridge for 10 minutes. This helps the pastry puff beautifully and keeps the twists defined.
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Don’t Overload the Center – Keep the sauce layer thin in the middle “trunk” area to ensure even baking.
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Feal the Edges – Gently press the edges together with a fork before cutting the tree shape to prevent the filling from leaking out.
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Extra Flavor Boost – Brush the baked tree lightly with garlic-infused olive oil right after it comes out of the oven for a subtle gourmet finish.
Ingredients
For the Cake
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2 sheets vegan puff pastry (thawed but cold)
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¾–1 cup thick tomato sauce (well-seasoned)
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1 – 1½ cups shredded vegan mozzarella-style cheese
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1 tsp dried oregano
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½ tsp dried basil
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Salt & pepper to taste
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Optional: pinch chili flakess
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For Brushing & Garnish
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2 tbsp plant milk
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1 tsp olive oil
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Extra dried herbs
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Fresh rosemary (optional)
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