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5 Irresistible Vegan Desserts

Vegan Gingerbread Donuts recipe served on a plate.

Hi There! I’m Arisha from @wakeupandkale. I’m a 25 year old athlete and recipe creator from Vancouver, Canada with a passion for living a healthy yet balanced lifestyle. I started @wakeupandkale to be able to share simple, healthy recipes that anyone can make! My goal is to inspire you to enjoy cooking, and to show how easy and delicious healthy eating can be!

The fall season always has me craving all warm and cozy baked goods. I’ve rounded up 5 of my favourite dessert recipes, all made completely plant-based and from healthier ingredients! With everything from marbled chocolate pumpkin bread, to warmly spiced gingerbread donuts, there’s something for everyone to enjoy!  Thank you for being here and following along on this journey with me. I can’t wait to see what you guys whip up!

Healthy Pumpkin Bread

This healthy pumpkin bread is so moist and fluffy at the same time, and is loaded with all those cozy pumpkin spices! Gluten free, oil free, and so irresistibly delicious, it’s sure to be a house favourite!

Healthy Pumpkin Bread 2Click HERE for the Healthy Pumpkin Bread Recipe

 

Blueberry Crumble Bars

These healthy blueberry crumble bars are the perfect summer snack or dessert that’s made from just a few simple ingredients! Naturally vegan and gluten free, these delicious treats are sure to please any crowd!

Healthy Blueberry Crumble Bars recipe served on a plate.Click HERE for the Blueberry Crumble Bars Recipe

 

Vegan Gingerbread Donuts

These gingerbread donuts are every donut lover’s dream come true!! They’re ultra fluffy, topped with a delicious gingerbread sugar coating and taste even better than your classic bakery donuts!

Vegan Gingerbread Donuts recipe served on a plate.Click HERE for the Vegan Gingerbread Donut Recipe

 

Date Nut Banana Bread

This date nut banana bread is loaded with crunchy walnuts, naturally sweetened with dates and maple syrup, and will make your house smell like a dream! Perfect for breakfast, dessert and everything in between. Vegan, oil free and refined sugar free!

Date Nut Banana Bread 2Click HERE for the Date Nut Banana Bread Recipe

 

Samoa Baked Oatmeal Bars

These samoa baked oatmeal bars are soft, moist, and loaded with toasted coconut and gooey chocolate chips! They’re the perfect grab and go breakfast, healthy snack or afternoon treat!

Samoa Baked Oatmeal Bars served on a plate.Click HERE for the Samoa Baked Oatmeal Bars Recipe

 

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Orange Cauliflower with Steamed Asparagus

Orange Cauliflower with Steamed Asparagus recipe served in a bowl with chopsticks.

Looking for an easy, vegan Chinese food recipe? Look no further than this Crispy Orange Cauliflower. Lightly battered and baked cauliflower is the perfect vehicle for a tangy, sticky orange sauce. Homemade Chinese food has never been tastier!🌱

Orange Cauliflower with Steamed Asparagus recipe served in a bowl with chopsticks.

Orange Cauliflower with Steamed Asparagus

Looking for an easy, vegan Chinese food recipe? Look no further than this Crispy Orange Cauliflower recipe. Lightly battered and baked cauliflower is the perfect vehicle for a tangy, sticky orange sauce. Homemade Chinese food has never been tastier!
4.70 from 10 votes
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Total Time: 45 minutes
Course: Appetizer, Dinner
Cuisine: Asian-Inspired, Chinese-Inspired
Keyword: Crispy, Recipe, Vegan, Vegan Orange Cauliflower
Author: Kate
Servings: 4 people

Ingredients
 

Instructions

  • Preheat your oven to 425º.
  • Prepare the rice in accordance with package directions.
  • Set up your steamer basket in a large pot with ~2 inches of water. The water level should be low enough that it does not come in contact with the cauliflower. Make sure that the lid to your pot fits on securely.
  • Bring the water in the pot to a boil and add the cauliflower to the steamer basket. Steam the cauliflower for 6-8 minutes.
  • While the cauliflower is steaming, combine the flour, water, salt and pepper into a large bowl. The batter should be thick, but still drip off a spoon slowly. You might need to add more water 1 tbsp at a time.
  • Using a basting brush, coat the bottom of your baking sheet with 1 tbsp of the safflower oil. I also like to use a silicon baking sheet for easily clean-up.
  • When the cauliflower is done steaming, add the cauliflower to the batter in small batches. Stir to coat. Using a wire skimmer, remove the cauliflower and allow the excess batter to drop back into the bowl. Add the battered cauliflower to the prepared baking sheet. Continue this process until all of the cauliflower is battered.
  • Bake the cauliflower on the middle rack. After 15 minutes, flip each piece and lightly baste with the remaining safflower oil. Bake for another 10 minutes.
  • While the cauliflower is baking, combine the garlic, ginger, orange juice, maple syrup, tamari, rice vinegar and red chili flakes in a small saucepan. Stir to combine. In a separate bowl, mix the cornstarch with 1 tbsp of water until well combined. Add the cornstarch liquid to the sauce pan and bring to a simmer. Continue to cook, stirring frequently, until the sauce has reduced.
  • Prepare your steamer basket for the asparagus as described above. Steam the asparagus for 3-5 minutes. Set aside.
  • When the cauliflower has a browned crust, remove it from the oven and toss it in the orange sauce. I do this by drizzling the orange sauce over the cauliflower on the baking sheet and then gently turning the cauliflower over with a spatula until it is fully coated.
  • Return the baking sheet to the oven and bake until the sauce is sticky and the cauliflower is crispy. About 6-8 minutes.
  • Serve the cauliflower immediately over the cooked Jasmine rice and the steamed asparagus spears. Garnish with sliced scallions and sesame seeds.

At Good Old Vegan, we believe in living a healthy vegan lifestyle, and only recommend products/services that we believe in. Occasionally, articles may contain affiliate links that earn us a small commission at no extra cost to you. This will never affects the integrity of our content.

Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

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Mushroom & Kale Stroganoff

Mushroom & Kale Stroganoff recipes served in a bowl with spoon.

Flavorful Mushroom & Kale Stroganoff🌱

Posting this iPhone shot since so many of you wanted the full recipe for the lunch I showed you in my stories yesterday🙏🏽😍 Would you like to see more recipes of my weekday meals?😊

Happy mid-week Lovelies✨ Love & Light💗, S⁣

Mushroom & Kale Stroganoff recipes served in a bowl with spoon.

Mushroom & Kale Stroganoff

This vegan stroganoff is easy to make and full of flavor!
4.41 from 22 votes
Print Recipe Pin Recipe
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Course: Dinner, Side Dish
Cuisine: International
Keyword: Creamy, Easy, Plant-Based Stroganoff, Recipe, Vegan
Calories: 258kcal
Author: Seiran Sinjari
Servings: 3

Ingredients
 

  • 250 g button mushrooms sliced⁣
  • 100 g kale roughly chopped (tough stems removed)⁣
  • 1 shallot finely chopped⁣
  • 2 cloves garlic minced⁣
  • 2 tsp Dijon mustard
  • 1 tsp dark soy sauce⁣
  • 1/2 tsp dried thyme
  • 175 ml oat-based cooking cream can be substituted with other plant-based cooking cream of preference⁣
  • 300 ml boiling water⁣
  • 2 tsp corn starch + 2 tbsp cold water⁣
  • salt and pepper to taste⁣
  • 1 tbsp vegetable oil or plant-based butter, for frying⁣

Instructions

  • Heat oil or butter in a skillet, sauté onions and garlic on medium heat until onions are translucent. Then add the mushrooms and fry until slightly crispy and browned. ⁣Add kale and stir-fry for another minute.
  • Add mustard, soy sauce, thyme, cooking cream, boiling water, salt & pepper. Stir and let simmer on medium low heat for 3-4 minutes. ⁣
  • Mix corn starch with water and add to the pan, stir until the sauce thickens then remove from heat. Add more boiling water if you want it more saucy or more corn starch slurry if you want it thicker. Adjust with more salt/pepper/thyme to your liking.⁣
  • Serve with rice, pasta or mashed potatoes. Enjoy!⁣

Nutrition

Nutrition Facts
Mushroom & Kale Stroganoff
Amount Per Serving
Calories 258 Calories from Fat 198
% Daily Value*
Fat 22g34%
Sodium 333mg14%
Potassium 1610mg46%
Carbohydrates 8g3%
Fiber 3g13%
Protein 6g12%
Vitamin C 33mg40%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

At Good Old Vegan, we believe in living a healthy vegan lifestyle, and only recommend products/services that we believe in. Occasionally, articles may contain affiliate links that earn us a small commission at no extra cost to you. This will never affects the integrity of our content.

Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

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Vegan Banana Chocolate Chip Bread

Vegan Banana Chocolate Chip Bread
Dreamy BANANA CHOCOLATE CHIP BREAD 🍌🍫 Chocolatey, cakey, and super moist. With just 20 minutes to prep this cake is super simple to whip up. Eat it just as is or spread with nut butter and enjoy!

Share this recipe!

Vegan Banana Chocolate Chip Bread

Vegan Banana Chocolate Chip Bread

Make this dreamy Banana Chocolate Chip Bread. Chocolatey, cakey, and super moist. With just 20 minutes to prep this cake is super simple to whip up.
4.86 from 7 votes
Print Recipe Pin Recipe
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Course: Breakfast, Snack, Sweets
Cuisine: International
Keyword: Dairy-Free, Easy, Egg-Free, Recipe, Vegan
Calories: 444kcal
Author: Marissa
Servings: 8

Ingredients
 

Batter Toppings

  • 1/4 cup of chocolate chips
  • 1 medium banana sliced (optional)

Instructions

  • Preheat your oven to 350°F. Line your loaf pan with parchment paper or spray with non-stick spray and set aside.
  • Make the vegan buttermilk mixture. Combine the dairy-free milk and apple cider vinegar together in a bowl and set aside.
  • Using a large bowl mix the flour, baking powder, baking soda, salt, cinnamon and sugar together.
  • Combine the canola oil, mashed banana, and vanilla to the buttermilk mixture and whisk.
  • Add the wet and dry ingredients together and mix for 1-2 minutes. DO NOT overmix your batter. Slowly fold 1 cup of chocolate chips into the batter.
  • Pour batter into the loaf pan. Sprinkle 1/4 cup of chocolate chips and one sliced banana (optional) on top of the batter.
  • Bake loaf for 45-55 minutes or until a toothpick inserted in the center of the cake comes out clean.
  • Let completely cool outside of the loaf pan for at least 1 hour before slicing.

Notes

Make it Your Own
I recommend using over ripe bananas for this recipe.
Test to see if the loaf is cooked all the way by sticking a toothpick in the loaf. If it comes out clean then it is cooked all the way through.
Garnish your Banana Chocolate Chip Bread with peanut butter and slice bananas.

Nutrition

Nutrition Facts
Vegan Banana Chocolate Chip Bread
Amount Per Serving
Calories 444 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 5g31%
Trans Fat 2g
Polyunsaturated Fat 5g
Monounsaturated Fat 10g
Sodium 383mg17%
Potassium 265mg8%
Carbohydrates 58g19%
Fiber 3g13%
Sugar 28g31%
Vitamin A 126IU3%
Vitamin C 2.7mg3%
Calcium 156mg16%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

At Good Old Vegan, we believe in living a healthy vegan lifestyle, and only recommend products/services that we believe in. Occasionally, articles may contain affiliate links that earn us a small commission at no extra cost to you. This will never affects the integrity of our content.

Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

Make sure to check out Marissa’s Instagram and website for more tasty recipes!

Vegan Banana Chocolate Chip Bread Read More »

Sweet Potato Black Bean Enchiladas

Sweet Potato Black Bean Enchiladas recipe served on plate.

Sweet Potato Black Bean Enchiladas.🧡🍠

This dish is fiery and comforting. Made with black beans and sweet potato, rolled in whole-wheat flour tortillas and smothered with zesty homemade enchilada sauce. Then drizzled with a refreshing cilantro-lime avocado crema. Are you drooling yet?

Needless to say it’s a sure-fire crowd pleaser, whether you’re vegan or not! We loved this one and I think you will too.

Sweet Potato Black Bean Enchiladas recipe served on plate.

Sweet Potato Black Bean Enchiladas

This dish is so fiery and comforting. Made with black beans and sweet potato, rolled in whole-wheat flour tortillas and smothered in scrumptious homemade enchilada sauce. Then drizzled with a refreshing vegan avocado-lime crema.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time: 50 minutes
Cook Time: 50 minutes
Total Time: 1 hour 40 minutes
Course: Dinner
Cuisine: Mexican-Inspired
Keyword: Dairy-Free, Egg-Free, Plant-Based Sweet Potato Enchiladas, Recipe, Vegan
Calories: 747kcal
Servings: 4 people

Ingredients
 

Homemade Enchilada Sauce (makes 1.5 cups)

Enchilada stuffing

  • 2 sweet potatoes
  • 2 tbsp neutral oil avocado oil or coconut oil
  • 1 onion red or white, chopped
  • 3 cloves garlic finely chopped
  • 1 red bell pepper chopped
  • 1 tbsp neutral oil avocado oil or coconut oil
  • 1 tsp cumin
  • 1/2 tsp sea salt
  • 1/2 tsp chili powder
  • 1/4 tsp cinnamon
  • 2 cups baby spinach tightly packed
  • 1 can black beans 14 fl oz/400 ml, strained and rinsed
  • 6 8- inch whole-wheat flour tortillas or gluten-free tortillas

Cilantro Lime Avocado Crema

  • 3/4 cup coconut yogurt
  • 1 avocado
  • 1/2 cup cilantro tightly packed
  • 1/4 cup lime juice
  • 1 clove garlic
  • 1/4 tsp sea salt

Instructions

Homemade enchilada sauce (makes 1.5 cups)

  • Measure out all your dry ingredients, as well as tomato paste and veg broth. The recipe comes together quickly, so have them close by.
  • Heat oil in a medium-sized saucepan on high. Once hot (i.e. the surface is shimmering) whisk in all-purpose flour and spice mixture. Continue whisking to combine, until thick and fragrant. Then add tomato paste.
  • Slowly splash in vegetable broth. Continue whisking to form a smooth liquid. Bring sauce to a low simmer and cook for 5 to 10 mins, or until thick and saucy. (Consistency should be thick like ketchup). Splash in apple cider vinegar and stir to combine. Remove from heat and cover.

Enchiladas

  • Preheat oven to 400F/200C. Chop sweet potatoes into bite-sized cubes. Line a baking tray with parchment paper and spread sweet potatoes onto tray. Drizzle with oil and toss to coat. Cook for 20 mins. (Keep oven on for later).
  • Meanwhile, toss onion, garlic, red bell pepper, and 1 tbsp neutral oil into a large deep skillet (or saucepan) on medium-high heat. Cook, stirring often until veg is softened (approx. 10 mins). Then add cumin, sea salt, chili powder and cinnamon. Toss to combine.
  • Drop in spinach and cook for a few minutes until wilted. Finish by dropping in roasted sweet potato and black beans. Stir to combine. Remove from heat.
  • Assemble enchiladas by pouring 1/4 cup of the homemade enchilada sauce into your casserole dish. (I used a 8.5 x 11 inch baking dish). Spread out the sauce to coat the base.
  • Grab a tortilla and add spoonfuls of filling mixture to the middle. You want it full, but not too full that you can't roll it (about 1/2 cup of filling should do). Snugly fold in the sides to form a log. Place the burrito seam side down into your casserole dish. Repeat with remaining tortillas and filling, until you've used them all up and the tortillas are snug in the casserole dish,
  • Drizzle the top of your pan with remaining homemade enchilada sauce. Spread to cover as best you can. Cook enchiladas for 20 mins, or until the top is golden and bubbling. Let cool slightly (approx. 10 mins) before serving.

Cilantro Lime Avocado Crema

  • Meanwhile, prepare your crema by adding all the contents to a blender. Blend until smooth and creamy. Drizzle enchilada casserole with the avocado crema. Optional to sprinkle casserole with more cilantro. Serve enchiladas with remaining crema.

Notes

Make this recipe gluten-free by subbing the flour in the enchilada sauce with a gluten-free flour blend, and the flour tortillas with gluten-free tortillas.
Prep in advance:
Both the homemade enchilada sauce and the cilantro-lime avocado crema can be prepped in advance for this recipe. Enchilada sauce will keep in fridge for up to 2-3 days. Heat in saucepan, whisking well before use. Optional to add splashes veg broth to thin.
Crema can be made earlier in the day, and stored in the fridge. Cover in an air-tight container.
Casserole can also be baked in advance and reheated in oven at 350F/176C for 20 minutes. Cover with foil when reheating to ensure the top doesn't dry out. Drizzle with crema just before serving.
To save time, you can replace homemade enchilada sauce with 1.5 cups store-bought enchilada sauce. Although, I highly recommend this homemade version for optimal taste.

Nutrition

Nutrition Facts
Sweet Potato Black Bean Enchiladas
Amount Per Serving
Calories 747 Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 4g25%
Sodium 1684mg73%
Potassium 1189mg34%
Carbohydrates 96g32%
Fiber 19g79%
Sugar 15g17%
Protein 18g36%
Vitamin A 19334IU387%
Vitamin C 65mg79%
Calcium 276mg28%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.

At Good Old Vegan, we believe in living a healthy vegan lifestyle, and only recommend products/services that we believe in. Occasionally, articles may contain affiliate links that earn us a small commission at no extra cost to you. This will never affects the integrity of our content.

Did you try this recipe?Mention @goodoldvegan or tag #goodoldvegan!

Sweet Potato Black Bean Enchiladas Read More »

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