The Hamptons Vegan

Living the Vegan Lifestyle

thehamptonsvegan

Easy Corn Syrup or Honey Substitute (No Corn In Here!)

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You can make it yourself!

Do you have a recipe that calls for corn syrup, and you can’t make it out to the store? Or, when at the store, do all the corn syrup bottles have high fructose corn syrup? You don’t want that in your food. What if you like the wholesome corn syrup (We do too), but it’s hard to find in the stores? Are you allergic to corn? Do you avoid using GMO corn products? And how about saving money by making your own?

We get you, and we got you!

You need this corn syrup (or honey) substitute recipe in your saved files!

It is made from simple ingredients you probably already have at home. If not, get them and keep them ready to go in your pantry. They’re shelf-stable! And once you make this, it will last at least three months in the cupboard. You only need organic sugar (or a sugar labeled ‘vegan’), water, cream of tartar (located in the spice aisle), and fresh lemon juice. Okay, you need one item from your fridge- a lemon. Add vanilla extract if you like a vanilla flavor.

Corn syrup/honey substitute ingredients

Mix ingredients in a saucepan.

When sugar is dissolved and the mixture bubbles, turn it down to a simmer.

Simmer with a candy thermometer attached to the pan until it reaches 220 – 230 degrees F (106 C).

Then, cool the pan in a heatproof bowl of cold water.

When cool, pour into a glass jar and store in the cupboard for up to three months.

Think of all the recipes you can make with this corn syrup copycat!

We like it for a vegan take on Royal Icing. It works perfectly and hardens up for the win!

We also use it in our Chocolate Cream Candy Creation for Easter Cadbury-like Eggs. If you miss Cadbury Eggs, you must try the recipe.

vegan cadbury type chocolate cream candy

And one of my favorites: Half Moon Cookies! AKA Black and Whites!

black and white frosted cookies

And there are so many other treats to make with this homemade vegan corn syrup substitute. Your pecan pie will be healthier! How about caramel popcorn or popcorn balls? Or marshmallows, candy, or cereal bars?

You can make all those sweet treats and more without purchasing another bottle of corn syrup again. Kick the Karo to the curb. You can do it yourself!

We are so grateful we found this recipe. It is the perfect replacement for corn syrup or honey. We know it will make all your sweet (corn syrup) dreams come true.

vegan corn syrup substitute
thehamptonsvegan

Vegan “Corn” Syrup

A simple shelf-stable substitute for corn syrup.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 19 fluid ounces/560 g
Ingredients Equipment Method

Ingredients
  

  • 2 cups organic or vegan labeled sugar (16 oz/ 450g)
  • 3/4 cups water (6 fl oz/ 175 ml)
  • 1/4 teaspoon cream of tartar
  • 2 teaspoons lemon juice
  • pinch salt
  • 1/4 teaspoon vanilla extract optional- will darken syrup unless using clear vanilla extract

Equipment

  • candy thermometer
  • large heatproof bowl
  • medium saucepan
  • glass jar for storing

Method
 

  1. Add sugar, water, cream of tartar, lemon juice, and vanilla (if using) to a heavy-bottom saucepan. Mix and then turn the heat to medium.
  2. When the sugar is dissolved and bubbles up, turn the heat to a simmer and add a candy thermometer to the pan.
  3. After about 15 to 25 minutes (or more), when it reaches the jelly stage, or between 220 and 230 F (106 C), remove it from the heat and put the pot in a bowl of cold water to cool it down quickly.
  4. When it cools, store it in a glass jar in the pantry/cupboard at room temperature for up to 3 months.

Cherry Tomato Pasta for an Easy Summertime Meal

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It’s Summertime, Summertime, Sum-Sum, Summertime!

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Cherry Tomato Pasta is also good any time of year!

One of the most abundant vegetables we grow in our garden every summer is cherry or grape tomatoes. They are easy to grow and keep giving generously until the Fall season. But when we can’t use them as fast as they’re growing, our go-to recipe is Cherry Tomato Pasta!

But this pasta can be made any time you want a little taste of summer for dinner. So switch the regular marinara sauce with this fresh tomato replacement whenever you want.

Now pick those little red jewels off the vine!

Scoop those tiny tomatoes from your garden, the farmer’s market, or the local grocery store. Wherever you get them, they will make a wonderfully delicious, quick, throw-together dinner.

Don’t worry if you don’t have all the vegetables in this recipe either. It works with so many different warm-weather veggies.

This recipe uses mushrooms, garlic, a little red pepper, garlic, and some homemade pesto.

Omit the mushrooms and use fresh basil leaves instead of pesto. Or saute an onion and throw in some sliced zucchini. Make it your own!

Many kinds of pasta can substitute for the farfalle/bowtie pasta. Spaghetti, fettuccine, penne, rigatoni, or shell macaroni are all good too.

No oven is necessary, so less heat in the kitchen!

Cook your pasta and saute the veggies until the tomatoes break down. You’ll have Cherry Tomato Pasta ready to eat in minutes.

Sprinkle our vegan parmesan over the pasta and add a simple side salad to make it a meal!

No pasta? No problem!

If you don’t have pasta in your pantry, this recipe is also great on crusty bread! Omit the pasta, cook the tomatoes and veggies, and toss it onto a toasted baguette brushed with olive oil.

Bonus points if you add a handful of delicious, healthy sprouts like GREWSOME GREENS!

Check them out!

Great for breakfast, lunch, dinner, or a snack!

Enjoy those Sum-Sum Summertime tomatoes!

© thehamptonsvegan 2017-2025 all rights reserved

Pasta with cherry tomatoes and summer vegetables.
thehamptonsvegan

Cherry Tomato Pasta

A quick summer pasta filled with cherry tomatoes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Course: Main Course
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 8 ounces pasta of choice I used Farfalle aka bowtie
  • 1-2 pints cherry or grape tomatoes
  • 1 tablespoon olive oil
  • 6-8 ounces white button or baby bella mushrooms sliced
  • 1/2 medium-sized red or green pepper cored, seeded, and diced
  • 4 cloves garlic sliced or minced
  • 1/4 cup pesto sauce or use a handful of basil leaves, thinly sliced
  • 1/2 teaspoon dried oregano optional
  • 1-2 tablespoons grated vegan parmesan try our easy parmesan recipe *see notes
  • salt and pepper to taste

Method
 

  1. Bring a large pot of water to a boil. Add 1 tablespoon of salt to the water. Then add the pasta and cook according to directions (about 8 – 10 minutes). Reserve about 3/4 cup of the salted pasta water in a heat-resistant container like a tempered glass measuring cup, then drain the pasta. Set the pasta and reserved pasta water aside briefly.
  2. While pasta cooks, heat a large saute pan over medium. Add in the olive oil. When the oil is hot (but don't let it start smoking), add the mushrooms and diced pepper to the pan, cooking until the mushrooms give up their juices, browning a bit, and the pepper is softened. Add the dried oregano, if using, and cook for another 30 seconds.
  3. Add all the tomatoes into the pan with the mushrooms and pepper. Cook for about 6-8 minutes. The tomatoes should look a bit crinkled and begin to pop open. Slight pressure on the tomatoes with the back of a spoon helps them to break down.
  4. Now add in the sliced garlic and cook for a couple more minutes.
  5. Stir in the pesto ( or sliced fresh basil leaves) and take the pan off the heat.
  6. Add the salted pasta water, starting with one tablespoon at a time, to achieve a more saucy recipe that combines well with the pasta. (You probably won't need all of it). This step is optional.
  7. Return the pasta to the pasta pot. Stir the tomato and veggie sauce into the pasta. Sprinkle with a couple tablespoons of vegan parmesan, if using.
  8. Sprinkle with salt and pepper to taste.

Notes

Easy Parmesan
vegan parmesan cheese ingredients

Simple ingredients make parmesan cheese magic

Favorite Veggie Lasagna is the Best of All Time

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Favorite Lasagna
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This is the best-tasting lasagna I’ve ever made.

We love lasagna and all its cousins. Stuffed shells, manicotti, and ravioli are all super yummy. And actually, they are like the same thing in different forms. So maybe they’re closer than cousins. They all have pasta, marinara sauce, and cheese. Usually ricotta cheese, Parmesan cheese, and mozzarella cheese.

A vegan lifestyle can mean the end of many entrees on a traditional Italian restaurant menu. There’s always spaghetti and marinara sauce. Or any of the other kinds of pasta with marinara sauce. So it gets very same-same, which turns into ho-hum, aka boring. And that’s only if the marinara doesn’t have butter, Parmesan cheese, or even anchovies added to the recipe. (Always ask the server.)

But give up Italian Food?! Not! (Even if it’s one food pretending to be a bunch of different foods. We still love it all.) So what can we do?

Make the best-tasting vegan Italian food at home!

It is so easy to make your favorite vegan recipes at home now. The options for ready-made vegan items are more abundant today than just a few years ago.

There are more choices of vegan meats now, like Impossible meatballs, Beyond burgers, and Field Roast sausages.

There are more vegan cheeses like Miyokos mozzarella, Violife Parmesan, Follow Your Heart cheese shreds, and Kite Hill ricotta.

There are many vegan frozen Italian meals. Try Amy’s Vegan Lasagna with vegetables, Target’s vegan raviolis (by Tabitha Brown), and Gardein Italian style rigatoni n’ plant-based saus’ge.

Some wonderful vegan recipe bloggers create delicious Italian recipes. The Gentle Chef, THEPPK (Isa Chandra Moskowitz), It Doesn’t Taste Like Chicken, and The Kind Life are some of them.

And Now: Our Favorite Vegan Lasagna!

Our favorite lasagna is by BOSH! Their videos are so much fun to watch. So grateful for this recipe inspiration:

It includes: veggies,

lasagna noodles,

homemade red sauce (or sub with marinara from a jar),

and the most delicious vegan bechamel sauce.

And here’s a photo dump of the steps in action to achieve this lovely, stand-alone vegan veggie lasagna!~

Vegan lasagna ingredients
Lasagna ingredients
soak cashews
Soak cashews in boiled water.
slice eggplant and zucchini 1/4 inch lengthwise
Slice eggplant and zucchini into 1/4-inch vertical slices.
Chop onions, garlic, and sundried tomatoes.
Chop onions, garlic, and sun-dried tomatoes.
Chop plum tomatoes.
Chop plum tomatoes.
Chop basil.
Chop basil.
Roast eggplant and zucchini slices.
Roast eggplant and zucchini
Saute the onions, garlic, and sun-dried tomatoes.
Saute the onions, garlic, and sun-dried tomatoes.
Add the rest of the red sauce ingredients and simmer.
Boil the noodles.
Cook the lasagna noodles.
Blend soaked cashews in a high-speed blender.
Blend soaked cashews with the rest of the bechamel ingredients.
Keep blending cashews until smooth.
Blend the bechamel sauce until smooth.
Lasagna assembly step 1
The layering: Step 1
Lasagna assembly step 2
Step 2
Lasagna assembly step 3
Step 3
Lasagna assembly step 4
Step 4
Lasagna assembly step 5
Step 5
Lasagna assembly step 6
Step 6
Lasagna assembly step 7
Step 7
Lasagna assembly step 8
Step 8
Lasagna assembly step 9
Step 9
Lasagna assembly step 10
Step 10
Lasagna assembly step 11
Step 11
Lasagna assembly step 12
Step 12
Lasagna assembly step 13
Step 13
Lasagna assembly step 14
Step 14
Lasagna assembly step 15
Step 15
Lasagna assembly step 16
Step 16
Lasagna assembly step 17
Step 17
Lasagna assembly step 18
Step 18
Lasagna assembly step 19 and bake.
Step 19
lasagna layers on a plate with basil on top
Viola! The most delicious Vegan Lasagna!

© thehamptonsvegan 2017-2025 all rights reserved

vegan veggie lasagna that stands up on your plate and won't let you down.
thehamptonsvegan

Favorite Vegan Veggie Lasagna

All the feels of a restaurant-quality lasagna to impress your guests.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings: 8
Course: dinner, Main Course
Cuisine: Italian
Ingredients Equipment Method Notes

Ingredients
  

  • 4 Cups Raw Cashews
  • 3 Cups Water Plus more to soak cashews
  • 6 Tablespoons Nutritional Yeast
  • 6 Tablespoons Corn Starch
  • 2 1/2 Tablespoons Apple Cider Vinegar
  • 9 Cloves Garlic minced and divided
  • 4 teaspoons Salt
  • 1 Cup Soy Milk unsweetened and unflavored
  • 2 Small Eggplants cut into 1/4 inch lengthwise slices.
  • 2 Zucchini cut into 1/4 inch lengthwise slices.
  • 1 Large Onion chopped
  • 1/2 Cup Sun-Dried Tomatoes chopped
  • 1/3 Cup Basil chopped
  • 1/3 Cup Vegan Pesto Use our recipe or store bought.
  • 10 Plum Tomatoes chopped
  • 8 – 12 Lasagna Noodles amount depends on size of noodles.
  • 2 Cups Strained Tomatoes or tomato puree
  • 260 ml Vegan Red Wine
  • 2 Tablespoons Tomato Paste
  • 1 Tablespoon Oregano
  • 2 Tablespoons Olive Oil for cooking or use avocado oil.

Equipment

  • High Speed Blender or large food processor

Method
 

  1. Preheat oven to 400 degrees.
  2. SOAK THE CASHEWS:
    In a medium pot, bring 3-4 cups of water to a boil then turn it off., Add raw cashews and cover with a lid. Let soak for 30 minutes.
  3. While cashews are soaking:
    ROAST ZUCCHINI AND EGGPLANT SLICES (on parchment paper to prevent sticking) in a preheated 400 degree F oven for about 15- 20 minutes, flipping halfway through until golden brown in spots and not hard anymore.
  4. While cashews are soaking and eggplant and zucchini are roasting:
    COOK NOODLES:
    Bring a large pot of water to a boil. Add a tablespoon of salt to water then add lasagna noodles and cook per directions on package. When cooked, drain, then set aside on parchment paper without touching each other to avoid sticking together.
  5. While cashews are soaking, eggplant and zucchini are roasting, and noodles are boiling:
    MAKE THE RED SAUCE
    In a large skillet, cook the onions in the olive oil until softened and translucent. Add 5 cloves of garlic, sun-dried tomatoes, and oregano, and cook 1-2 minutes more. Add tomato paste and red wine. Cook for about 4 minutes to cook down the wine. Add the chopped plum tomatoes and strained tomatoes to the pan. Cook until bubbling. Then turn the heat to a simmer, cover, and cook for about 10 -15 minutes.
  6. MAKE THE BECHAMEL SAUCE:
    After soaking the cashews, drain them, and add to a high-speed blender or food processor. Then add the 3 cups of water, apple cider vinegar, nutritional yeast, corn starch, 4 garlic cloves, and salt. Blend well until it is all incorporated and smooth. Pour mixture into pan used for soaking cashews and heat on low to medium. Then add in the soy milk. Stir, and cook for a couple of minutes to allow it to thicken, then set aside.
ASSEMBLING THE LASAGNA
  1. Line a 9×13-inch pan with red sauce to cover the bottom. Add a sprinkling of the basil. About 1/4 of the chopped basil.
  2. Top with two lasagna noodles- (if the noodles you're using are too small, use 3 but don't overlap- just cut off the extra.)
    Add sauce to thinly cover. Then add about 5 dollops of the bechamel sauce. Top that with little dots of pesto. (1/3 of the pesto amount you have)
  3. Add a layer of zucchini slices.
  4. Top with red sauce and some scattered basil.
  5. Add two more lasagna noodles. Top with the bechamel sauce and pesto.
  6. Add eggplant slices to fit. Top with red sauce and sprinkle with basil.
  7. Add two more noodles. Then top with bechamel, dots of pesto, and red sauce.
  8. Add the rest of the zucchini and eggplant and top with red sauce,
  9. Add 2 more noodles. Top with the rest of the sauce and basil. Then cover the whole top of the dish with the bechamel sauce. (You may have extra left over).
  10. Cover the pan with foil and bake at 400 degrees for 35 minutes. Remove the foil and continue cooking for 10 – 15 more minutes.
  11. Let cool out of oven for 5-10 minutes to achieve a lasagna that stands proudly on the plate.

Notes

If you don’t end up with enough zucchini or eggplant, pesto,  noodles, etc. leave it out and layer it your way to make it work. It can be rearranged a bit without messing it up. 
I like to save a bit of red sauce to the top before serving and sometimes a sprig of basil. If lasagna is in the refrigerator for a couple of days for leftovers, an extra dollop of red sauce corrects any dryness.
 

The Best (and Easiest) Vegan Gravy

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vegan gravy on mashed potatoes
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You will love this gravy- guaranteed.

This easy vegan gravy tastes just as good as the more complicated recipes!

So I came across this vegan gravy recipe years ago in a random magazine. I don’t remember which one or where it came from. Maybe in a waiting room somewhere, so I may, or may not, have ripped it out. But I never got around to trying it until a year ago.

I was searching for another recipe one day, but couldn’t find it. (Note to self, clean up the recipe boxes!) But then this gravy recipe I’d saved caught my eye.

‘Hmm, I should try this,’ I thought.

I placed it on the top of the pile, advancing it to the favorites’ level in my chaotic filing “system”.

That week, the Big Guy and I were shopping, and he put an envelope of meat-based gravy in our cart. I sighed and rolled my eyes at him.

“What?” He asked.

I told him I would make the gravy. But we both knew I hated making gravy. There were so many steps in my current mess of gravy recipes.

He wasn’t overly fond of the taste of my vegan gravies, no matter how advanced and intricate they were, anyway. I even made Martha Stewart’s recipe, and he rejected it! Sorry, Martha.

It seemed the harder I tried, the bigger I failed at gravy.

But then I remembered the gravy recipe I had recently come across again. It was simpler than any others, and I already had all the ingredients. It had nothing out of the ordinary. And I had nothing to lose. So I gave it a go.

This vegan gravy couldn’t be easier.

The simple ingredients are:

oil,

flour,

vegetable broth,

soy sauce or tamari,

nutritional yeast,

poultry seasoning,

and a pinch of Dijon mustard.

And that’s it!

It makes about 1 1/2 cups.

One and a half cups of vegan gravy in a measuring cup.

While past gravy recipes were good, they included a variety of mushrooms, hours of chopping and prep, and lackluster results. (At least, not the cheering masses of applause I envisioned).

But this recipe is great and has none of that fussiness!

I love that this comes together so fast. I don’t have to save gravy-making for the holidays anymore. And we don’t need gravy envelopes with weird ingredients/chemicals, either.

And best of all, it tastes the best too! Simple for the win. I love that! It’s a happy ending to my gravy journey.

Make this vegan gravy for your vegan-gravy-journey-happy-ending too!

© thehamptonsvegan 2017-2025 all rights reserved

vegan gravy on mashed potatoes
thehamptonsvegan

The Best (and Easiest) Vegan Gravy

Make this simple delicious gravy anytime you get a craving for gravy.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 6
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 1/4 cup flour
  • 1/4 cup olive oil or use avacado or other oil
  • 2 Tablespoons nutritional yeast
  • 2 Tablespoons Tamari Sauce Or soy sauce
  • 2 cups vegetable broth I use Better than Bouillon vegetable base.
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon Dijon mustard

Method
 

  1. Add olive oil and flour to a medium saucepan and whisk together. Turn heat to medium and continue whisking for about 2 or 3 minutes.
  2. Add nutritional yeast and tamari sauce and whisk to combine. It will come together quickly into a paste-like consistency.
  3. Slowly whisk in the vegetable broth for up to 8 -10 minutes until fully combined and smooth and when gravy clings to the back of a spoon. Turn heat up a notch if it's taking longer.
  4. Stir in the poultry seasoning and mustard and serve warm.

Notes

This recipe easily doubles.
When refrigerated, gravy will thicken considerably. Heat and whisk to thin. Add a little broth or water to thin if it still appears too thick. 
Personally, if I’m making a leftover plate, I add the gravy to the plate to whatever food I’m having with the gravy and microwave it all together.
 

Spicy Spinach is a Simple Sidekick for Many Meals

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spicy spinach
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Spinach is delicious… but not everyone agrees

So make spicy spinach and show them how good it is! Because some veggies need doctoring to make them more enjoyable.

And it doesn’t take much effort either.

Spinach is a versatile vegetable. It can be eaten raw in a salad, whirred into a smoothie, cooked into casseroles, soups, or sautéed for a side. It doesn’t overwhelm a dish because it blends in and plays nicely with the other foods.

And here’s another way to cook up a side of spinach to add more veggies to your meals.

Spicy Spinach is quick and healthy.

It only takes a couple of minutes to make.

And spinach contains vitamin C, Vitamin B6, magnesium, iron, potassium, and calcium. So it’s a powerhouse of nutrition.

And never throw out your uneaten spinach again.

This spicy spinach recipe is another go-to when you don’t know what to do with all that spinach you purchased.

Because I often plan my grocery shopping with healthy items and high hopes. You know what I mean? But sometimes we’re just too tired to make a big, well-intentioned meal. Then we order takeout or have a bowl of cereal. Something easy.

And then the spinach sits unused in the fridge. Sigh.

But I don’t beat myself up anymore when I buy a massive container of spinach and then don’t eat it all in time before it reaches its best-by date. Now I just cook it up as a side!

Spicy Spinach is Simple, Simple, Simple!

So just slice up some garlic, and saute it in a pan. But don’t let it brown. Add a dash of cayenne. Then throw in handfuls of spinach (so plan accordingly for a big pan). Turn it over a couple of times to wilt, but don’t overcook it. It only takes a couple of minutes. Then remove from the heat and finish with a small dash of balsamic vinegar or a squeeze of lemon. Salt and pepper to taste.

slice garlic

slice garlic

add cayenne to garlic

saute garlic and add cayenne

wilt the spicy spinach

add spinach, toss, and wilt

plated spinach with cayenne, balsamic, and garlic

add a dash of balsamic or lemon juice and salt and pepper

It probably took longer to read the recipe than to make it! Woohoo!

That’s it.

Now you have a side of healthy spinach to eat and none in your trash can or compost. So spicy spinach brings a side of smiles, too.

Bonus

Now, if you happen to make so much spicy spinach that you have leftovers, no waste, no worries! Because it tastes great in a sandwich made with a crusty roll, sautéed mushrooms and onions, roasted red peppers from a jar, and a little mayo mixed with balsamic vinegar. Pickles are optional.

Trust me. You’re gonna love it!

More Green Choices

Try our Posh Pesto mixed into any old pasta in your cupboard for another quick dinner. Or make our Killer Kale Salad for an additional green side of greatness. And one more green treat: G.O.A.T. Guacamole!

© thehamptonsvegan 2017 – 2024. All rights reserved.

spinach with garlic, balsamic, and cayenne
thehamptonsvegan

Spicy Spinach

The perfect easy side dish
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Prep Time 3 minutes
Cook Time 2 minutes
Total Time 5 minutes
Servings: 4
Course: Side Dish
Ingredients Method Notes

Ingredients
  

  • 4 cups raw spinach (4 big handfuls- or more)
  • 1 tablespoon oil
  • 4 cloves garlic (or more) sliced thin
  • 1 dash cayenne pepper
  • 1 dash balsamic vinegar (or a dash of fresh lemon juice)

Method
 

  1. Slice up garlic cloves.
  2. Heat a large pot on medium and then add oil.
  3. Add in garlic and stir for a minute or two but don't brown.
  4. Add in the dash of cayenne.
  5. Add in all the spinach.
  6. Cook for 2 minutes, turning over with tongs to reach all the spinach and wilt but don't overcook.
  7. Remove from heat and add the dash of vinegar OR the squeeze of lemon juice.
  8. Add salt and pepper to taste and serve.
  9. Store leftovers in the fridge for up to a couple of days. Easily mixes into rice and pasta or casseroles. Also makes a nice topping on a sandwich.

Notes

***Bonus Recipe***
Spicy Spinach Sandwich
Mix 1 tablespoon mayo with 1/2 teaspoon balsamic vinegar.
Cut open a crusty roll and spread balsamic mayo on both sides.
Layer spicy spinach, roasted red pepper (from a jar), and sauteed mushrooms and onions.
A Pickle on top is optional.
 
 

Homemade Chocolate Pudding Is One Of Our Favorite Desserts

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chocolate pudding
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And Who Doesn’t Love Chocolate Pudding?

Chocolate pudding has been featured on many TV shows, proving it’s a classic favorite.

Remember the Rugrats? Angelica demanded chocolate pudding from Stu because she was in bed with a broken leg. At 4 a.m.! (It made a great meme of bleary-eyed Stu cooking the pudding and saying he lost control of his life.)

And Adam Sandler as Billy Madison shouting, “Where’s my snack pack? You know I like Snack Pack. Why can’t you just give me a Snack Pack?”

Then, of course, there were all those Jello pudding commercials featuring Bill Cosby back in the day.

But more recently, you may remember the Walking Dead scene when Carl Grimes (Chandler Riggs) eats a whole big can of 112 ounces of chocolate pudding he finds.

Or when Dustin in Stranger Things exclaims, “I found the chocolate pudding!” Oh, the joy.

So the only reference to chocolate pudding I’d rather not think about is the image I now have of Florida Governor Ron DeSantis on his private flight, eating chocolate pudding with three fingers. Did they have to publish that event?

Well. Let me bring this back around. Chocolate Pudding. Because it’s still undeniably delicious.

But Can We Make A Good Vegan Chocolate Pudding?

It took a while to sample many versions of a homemade vegan version. But we have found one that isn’t too thick, isn’t too dark chocolatey, isn’t too runny, or too healthy tasting.

This recipe is closer to the old-fashioned creamy, milk chocolate flavor that makes it the best of all chocolate puddings. Now I’m the one shouting about it. I found the chocolate pudding!

While making this recipe isn’t quite as fast as popping open a Snack Pack, it is immensely easier than fighting off zombies. Or searching the school cafeteria for pudding while hiding out from the bad guys. So, there’s that!

But as serious as pudding can get (and that’s serious), anybody can make this pudding recipe. It’s made from readily available ingredients and comes together quickly.

You can add a little Cocowhip. Or put it in a vegan pie shell and cover it in non-dairy whipped cream to make a chocolate pie. Use it as a topping for chocolate cake! Or freeze it in popsicle molds and make pudding pops!! So many ways to eat chocolate pudding! (But please don’t eat it with your fingers, just use a spoon.)

Now let’s break it down:

CHOCOLATE PUDDING

Step 1

First, assemble the ingredients.

chocolate pudding ingredients

Step 2

Now mix sugar, cocoa powder, corn starch, salt, and soy milk in a medium-sized pot.

Mix together chocolate pudding ingredients.

Step 3

Cook over medium-high heat, while continuously whisking, and bring to a boil. ( That takes about 5 minutes.) And as it gets thicker, continue whisking and boiling for 1-2 minutes after it comes to a boil.

Chocolate pudding comes to a boil.

Step 4

Then remove from the heat and add vegan butter and vanilla. Mix well.

Add butter and vanilla to chocolate pudding.

Step 5

Finally, spoon into bowls. Cover and refrigerate for up to a week. Makes about 4 cups.

Dish the pudding into 4 bowls.

How easy is that?!

So enjoy this old-school favorite just a bit more now! Because it’s not just yummy. And it’s not just a great childhood memory. But it’s vegan now too! Win-win-win!

chocolate pudding with cocowhip

Chocolate pudding with a Cocowhip topping!

If you’re feeling nostalgic, check out our other recipes with homey feels like Rice Pudding, Sloppy Joes, or Peaceful Pot Pie (a throwback to chicken pot pie). Or the forever classic, Chocolate Chip Cookie.

© thehamptonsvegan 2017-2025 all rights reserved

thehamptonsvegan

Chocolate Pudding

An easy delicious vegan chocolate pudding
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Prep Time 5 minutes
Cook Time 7 minutes
Total Time 12 minutes
Servings: 4 cups
Course: Dessert
Cuisine: vegan
Ingredients Method

Ingredients
  

  • 2 1/3 cups soymilk (552 ml) or (18.6 fluid ounces)
  • 3/4 cup sugar (170 grams) or (5.3 ounces)
  • 1/3 cup cocoa powder (35 grams) or (1.2 ounces)
  • 3 Tablespoons corn starch (30 grams) or ( 1.06 ounces)
  • 1/4 teaspoon salt (1.5 grams) (a pinch)
  • 2 tablespoons vegan butter (28 grams) or (1 ounce)
  • 1 teaspoon vanilla (4.2 grams) or (5 ml)

Method
 

  1. Assemble the ingredients. Add the first 5 ingredients to a medium-sized pot. (soymilk, sugar, cocoa powder, corn starch, and salt).
  2. Whisk continuously over a medium-high flame and bring to a boil. (about 5 minutes). Whisk another 1 – 2 minutes after it comes to a boil to thicken.
  3. Remove the pot from the heat and add the butter and vanilla. Stir to combine.
  4. Dish the pudding into 4 small bowls. Cover and store in the refrigerator for up to one week.

Rice Pudding is the best go-to comfort food

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homemade vegan rice pudding
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A Creamy Dreamy Rice Pudding For All

Rice Pudding is one of those foods you either love or hate. There’s not a lot of grey. I happily reside on Team Rice Pudding. The Big Guy is on Team Not In My Bowl! And some of our kids love it, and some do not. And that’s just the way it goes with rice pudding, I guess!

We used to stock up on Kozy Shack brand for home snacks and school treats. But since they didn’t add a vegan variety for us to purchase (except for their vegan fruit gels), we had to go without it for a while. Until we found an acceptable recipe to replace our former dairy favorite.

Are you a vegan who loves rice pudding too?

Then welcome to the club! And let me introduce you to our favorite rice pudding recipe. It’s complete with that creamy, vanilla taste that melts in your mouth and transports you to your happy place. And it’s simple and easy to make, so you never have to miss that dairy dream pudding again. Plus, it’s good, warm or cold, and costs much less than buying ready-made. You’re going to love it!

Simple shelf-stable ingredients for the win!

It’s very simple to make this recipe, too. I love it when a recipe involves items that don’t go bad quickly. I’m looking at you, avocados! I found that many vegan substitutes are shelf-stable, making the vegan way of cooking even more appealing. Where are my food preppers? Right? If you can keep something without the need to refrigerate or freeze it, and it lasts a good amount of time, you can rest easy. So, knowing there are some anytime-you-want foods in your pantry is a good thing!

Our rice pudding has Arborio rice, shelf-stable soymilk, organic sugar, salt, and vanilla. That’s it! If you want to add a sprinkle of cinnamon, or fruit on top, or maybe some Cocowhip, go right ahead. But it is just so good left plain and simple, too.

rice pudding ingredients

I always use Arborio rice because it comes out so creamy with this type. If you want to substitute with a different non-dairy milk like oat milk, it should probably work. I prefer soy milk with just two ingredients: soybeans and water. There are no added questionable ingredients like many kinds of milk; it is high in protein, and it works very well in recipes as it mimics dairy milk in texture. And I buy organic sugar, so there is no chance it has been filtered with animal bones. But if it has a certified vegan label, that’s good too.

Step 1 making rice pudding

RICE PUDDING Step 1

Rinse rice. Then add all the ingredients- except vanilla- to a medium pan over a medium-high flame and bring to a boil. (Watch it carefully so it doesn’t boil over.)

step 2 bring pudding to a boil

Step 2

Then, reduce to a simmer, cover, and cook for 25 minutes.

Time to stir the pudding

Step 3

Stir for 5 minutes.

Add vanilla to the pudding

Step 4

Remove from heat and add vanilla. Mix.

Get your bowls ready for the hot pudding

Step 5

Get your bowls ready for the hot pudding!

Dish up that rice pudding

Step 6

Dish up the pudding into 6 bowls. Done! (Now you can lick the spoon!)

For dessert, of course… but maybe breakfast too?

Especially if you are eating very sugary cereals. This beats that! And topping it with fruit, raisins, nuts, and cinnamon will add to the healthy breakfast vibes. So you decide if it’s breakfast food! But I think we can all agree it’s great for a snack or dessert. For more traditional breakfast choices, try our Bigly-Big League Breakfast Sandwich or the Badass Breakfast Casserole for a crowd!

And because you are making this rice pudding, you can decide how thick or thin you want it. When it’s still warm is actually my favorite time to eat it. It’s comforting and has my favorite consistency. It will thicken as it chills in the fridge. But stirring in some milk will thin it out if you like. It’s delicious either way.

So make this recipe! And enjoy rice pudding again.

Bowls of rice pudding

© thehamptonsvegan 2017-2025 all rights reserved

bowl of vegan rice pudding
thehamptonsvegan

Creamy Dreamy Vegan Rice Pudding

Vegan rice pudding with only 5 ingredients.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 cup Arborio rice (190 g)
  • 5 cups soymilk (40 fl oz)
  • 1/2 cup organic sugar (100 g)
  • 1/4 teaspoon salt (1.5 g)
  • 2 teaspoons vanilla (0.33 fl oz)

Method
 

  1. Measure out the ingredients and rinse the rice well.
  2. Add all ingredients except vanilla to a medium-sized pot and cook until it comes to a boil. Watch it carefully so it doesn't boil over.
  3. Reduce heat to low and cover the pan. Let simmer for 25 minutes.
  4. Remove the lid and stir for 5 minutes.
  5. Remove from the heat, add the vanilla, and mix together.
  6. Pour into bowls. Makes 6 cups. Store covered in refrigerator.

Lovely Linzer Cookie brings the love

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lovely linzer cookies

If ever a cookie deserved the title “lovely” it’s the lovely Linzer cookie.

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Linzer cookies are so appealing to view and decadent and delicious to taste. And they couldn’t be more perfect for an accompaniment to tea! So they make a very presentable gift for friends and loved ones!

Valentine’s Day Cookie Perfection

Do you agree?! This cookie should be the go-to for Valentine’s Day baking. Cut out the center with a heart or make the whole cookie shape a heart. Either way, when you fill the center with that beautiful red jam and sprinkle the top with sifted confectioners sugar, the whole Linzer cookie becomes an edible valentine in the spirit of the holiday.

linzer cookies with flowers

But then, I also love them during the Christmas season, too! And really, there isn’t a bad time to make these cookies. Because it’s a perfectly lovely Linzer cookie for all the days of the year!

The traditional lovely Linzer cookie remains a favorite

In the beginning, this cookie originated in Linz, Austria, from a torte/pie recipe found in a cookbook belonging to a Countess in 1653. It evolved into the Linzer cookie we know today with very little change from the original version.

Simple ingredients that we still use today make up this recipe. Ground almonds are in the original cookie dough instructions. And the current Linzer filling consists of red or black currant jam.

Lucky for New Yorkers, they can now make it just like the Austrians did with black currant jam as well. But this was not possible from 1911 through August 5, 2003. A ban was placed on black currants in the U.S. because they believed that the currants caused a fungus in trees that would hurt the timber industry. However, for Massachusetts, Maine, New Hampshire, and Virginia, there are still no black currants allowed!

Today, red raspberry jam is a trendy cookie center, too. Therefore, if you can’t have black currants where you live, red raspberry jam does the trick!

No need to mess with perfection! It’s lovely to know that these same Linzer cookies were made in kitchens and bakeries long ago. And it’s comforting to think families and bakers have kept this recipe alive, passing it along to future generations to share the love.

linzer cookies for Valentines day

Vegan recipe sharing with you

So, we sincerely hope you love this recipe. And we’re so happy to continue carrying on the tradition of sharing the Linzer cookie while updating it just a little bit to become vegan. So please continue to share this veganized Valentine’s treat with everyone.

VIVA LA LINZER COOKIE!

linzer cookie tops
linzer cookie bottoms with jelly

Another Valentine’s Day Favorite:

Layers of Love Cake

layers of love cake for the ones you love

Also, The Scrumptious Strawberry Pie!

strawberry pie
the Scrumptious Strawberry pie

Check out some of our other long-standing, traditional recipes made vegan including the Classic Chocolate Chip Cookie

chocolate chip cookies

and the American Apple Pie for the World.

apple pie

© thehamptonsvegan 2017 – 2025. All rights reserved

lovely linzer cookies
thehamptonsvegan

Lovely Linzer Cookies

vegan sugar cookie with jam filling
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
chill time 1 hour
Total Time 1 hour 32 minutes
Course: Dessert
Cuisine: vegan
Ingredients Equipment Method Notes

Ingredients
  

  • 3/4 cup vegan butter 170 grams
  • 1/2 cup sugar 100 grams
  • 1 tablespoon ground flax seed mixed with 3 tablespoons water set aside to gel for about 5 minutes
  • 1 teaspoon vanilla
  • 1 1/2 cups all purpose flour 200 grams
  • 3/4 cup almond flour 80 grams
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon grated lemon zest (from about 1/2 lemon)
  • 1/4 teaspoon salt
  • 1/3 cup raspberry jam 95 grams
  • 1-2 tablespoons confectioners sugar to sift onto cookie tops

Equipment

  • 1 small sifter to add confectioner (powdered) sugar to the tops of cookies
  • 2 cookie cutters One 2-inch cutter and one small cutter for the opening on the top cookie

Method
 

  1. Beat butter and sugar together until light.
  2. Add flax mixture and vanilla and continue beating until light and well mixed.
  3. In a medium bowl, whisk together both flours, salt, cinnamon and lemon zest.
  4. Add flour mix to wet mix and blend together, but don't overmix.
  5. Divide dough into two parts, wrap in cling wrap and chill for at least an hour.
  6. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  7. Remove one of the chilled doughs from the fridge and sprinkle a bit of flour on a sheet of parchment paper. Add dough to the center of the parchment then top with the second sheet of parchment paper. Roll to 1/8- 1/4 inch thickness. Cut out round or heart shapes with floured cookie cutters and then, using a floured spatula, gently move the cutouts to the prepared pan. Reroll scraps until all dough is used. (*1)
  8. Bake for approximately 10-14 minutes. They should be lightly brown just around the edges.
  9. Remove 2nd chilled dough and roll it out to 1/8- 1/4 inch thickness. Cut out with the same cutter and process used in step 7 above. I transfer them to a parchment-lined cookie sheet now. Then using a small cookie cutter, cut out a circle, heart, or another small shape from the center of each 2-inch cutout cookie. If the tiny cutout doesn't come out easily with the cookie cutter, just use the tip of a bread knife to gently lift the little cutout off the sheet and set it aside. This helps keep the shape without any distortion that can happen while moving to the cookie sheet. Reroll scraps until all dough is used, making sure there is an equal amount of cookie tops and cookie bottoms. Baking time may be slightly less for the top cookies than for the bottom cookies.
  10. Cool cookies on a wire rack. When completely cool, dust powdered sugar on only the tops of the cookies with the cutout centers.
  11. Stir jam until smooth. Flip the cookies without the cutout centers over to their bottom side. Spread about 1/2 -1 teaspoon on each bottom. Then top with the sugar-dusted cookies. (*2)
  12. Store in an air-tight container at room temperature for up to about 5 days.

Notes

*1- If the dough is very soft and hard to work with, rechill. Also, it helps to chill a bit just before putting them into the oven to help them hold their shape. Add a bit more flour if the dough is very sticky. Add a little at a time until the dough is workable, but not too much, to avoid a tough cookie.
 
*2- After filling the cookies with jam, the jam will start to soften up the cookies. For a crisper cookie, wait to assemble cookies shortly before serving. Soft cookies are fine though too!

Goulash Is The Best Fast Comfort Food

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vegan goulash
Goulash with a side salad

Ah, The Goodness of Goulash!

I grew up eating our family’s form of goulash, and we’ve passed it on to our new generations. Through the years, changes have been made. But I do know that the quick and easy, evolved version I make now is like stepping back into childhood, complete with all the warmth and comfort that it brings.

The Comfort Food Evolution

My grandmother had her version of goulash, and then my mother made it for me and my brothers. It consisted of hamburger meat, onions, a can of tomatoes, spices, and herbs. This was my introduction to family goulash until I began a vegetarian way of life and left the meat-eating behind. Enter the Morningstar griller patty, my go-to meat substitute for many years. I depended on these as part of my family’s dinners when I got married and had our family. However, we needed a new vegan equivalent for our recipes when we walked away from all forms of animal ingredients.

Choices for my vegan goulash ingredients

Lucky for us, there are plenty of vegan hamburger substitutes to choose from today. We currently use Beyond Burger and it’s delicious. There’s also Gardein and so many others to choose from. But if you’re looking for something less processed, then seasoned tempeh will work.

And my Mom didn’t put garlic in her goulash, but I like a lot of garlic. My Aunt didn’t like pieces of tomatoes, so she blended the can of tomatoes before adding them to the recipe, but I enjoy the chunky tomatoes. Then I like to finish it off with a hefty topping of my homemade vegan grated cheese.

I will add a splash of red wine, if I have it on hand, to deglaze the pan before adding the tomatoes. This gives it a little something extra. I have also blended in faux beef broth, but that didn’t add anything to the dish, so I don’t bother now.

goulash ingredients
goulash ingredients
1- Saute onions in olive oil and begin boiling pasta
goulash prep
2- Then add in vegan meat and brown
goulash ingredient add ins
3- slide in garlic, spices, and herbs
add tomatoes to goulash
4- toss in tomatoes
add pasta to goulash
5- Add in cooked and drained pasta
goulash
6- Blend together
goulash topped with vegan grated cheese
add vegan grated cheese
goulash topped with parsley
Optional add- parsley

My go-to recipe

Now this recipe is so quick and easy while being one of the homiest and most satisfying in my rotation. So when I’m tired and can’t think of what I want to cook, I know I have all the ingredients for this meal, and I don’t need to follow measurements or double-check the notes.

And when I sit down to a bowl of goulash with its warmth and savory aroma, I am full and happy. You can’t beat that!

A goulash meal
The perfect goulash meal!

P.S.

For the true definition and history of Goulash, click here.

But you don’t need to know its origins to have a bowl. Go make it and enjoy!

© thehamptonsvegan 2017-2025 all rights reserved

goulash with a side salad
thehamptonsvegan

Goulash

A comforting homey dish that comes together fast.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: dinner
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 8 ounces elbow or shell pasta
  • 1 14.5 ounce can of diced tomatoes
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 beyond burgers, thawed
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1 teaspoon oregano or marjoram
  • 1 teaspoon basil
  • 1/4 cup red wine- optional
  • 1/3 cup vegan grated cheese
  • 2 tablespoons fresh chopped parsley- optional

Method
 

  1. Set a pot of water on the burner to bring to a boil for pasta.
    Heat a medium/large skillet on medium heat. Add oil.
    Cook onions until translucent.
    Add thawed vegan burgers to the pan and brown.
    Add in garlic, paprika, oregano, and basil, and cook for 30 seconds.
    Add red wine if using and cook until liquids are gone.
    Stir in tomatoes and cook on a low simmer.
    When pasta has cooked for approximately 10 minutes and is soft, drain but don't rinse. Then add to sauce, and mix.
    Top with vegan grated cheese and fresh parsley if using.
    .

Notes

Make this recipe for the vegan grated cheese.

Vegan Party Potato Salad is the Best Summer Side

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vegan potato salad
vegan party! potato salad

Vegan Party Potato Salad is a must!

At our Hamptons Vegan barbecues, we always have this vegan party potato salad. Because it’s the best. It’s a must-have item, and if it’s not on the menu for some crazy reason (forgot to pick up potatoes or no pickles), then there is some serious grumbling going on here. And I can’t sneak in macaroni salad without a lot of pushback. Because everybody likes macaroni salad, but they love this.

Party! Potato Salad memories

Our recipe goes way back. It’s been around since before the Hamptons Vegan was in the Hamptons! We’ve made a version of this since the upstate New York days when the family would meet at Nathaniel Cole Park near Binghamton, NY (my hometown ♥) or head over to Otsiningo Park off Front Street and Bevier Street in Binghamton when the kids were little and we were visiting Grandma. There were also picnics with our salad at Chenango Valley State Park and Dorchester Park in Whitney Point, NY.

Then there were the picnics in Virginia Beach, VA in the backyard of our Alanton neighborhood or on the beach near the former Station One hotel.

So now, we have our favorite salad in vegan form, at home in the Hamptons. And we may pack up a cooler and head out to Rogers Beach in Westhampton Beach or trek out to Flying Point in Watermill.

And if we’re visiting our camping friends, then we pack it to go to Cupsogue County Park in Westhampton Dunes or Shinnecock Park in Southampton, NY.

Make it for future traditions

So, no matter where you take your party potato salad, you will be happy to have it with you for your eating enjoyment.  Now turn all your picnics into a party with our salad!

vegan potato salad
Vegan Party Potato Salad

Also, pack our Glorious Grilled Veggie Sandwich in your picnic cooler, too!

grilled eggplant, zucchini squash, peppers and onion on a ciabatta
glorious grilled veggie sandwich,
picnic food
vegan party potato salad on a picnic plate with a grilled veggie sandwich and corn

Finally, for dessert, how about our Very Vegan Vanilla Cupcakes with our Better Buttercream Frosting?! Or one of our other go-to picnic desserts: Bangin Banana Cake.

Picture-perfect picnic foods!

better buttercream frosting
very vegan vanilla cupcake with better buttercream frosting
vegan banana cake
Have a bite of banana cake!

© thehamptonsvegan 2017 – 2025. All rights reserved.

vegan potato salad
thehamptonsvegan

Party Potato Salad

Party Potato Salad will be the go-to place for your taste buds this summer. Bursting with homemade flavor, you will not go anywhere else for your potato salad needs.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 57 minutes
Servings: 8
Course: dinner, summer barbecues
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 6 medium potatoes, cut into about 3/4 inch pieces this is about 3 pounds or 48 ounces
  • 1/2 cup red onions, diced can use other types of onion
  • 1-2 large dill pickles, chopped up into a fine dice
  • 1/4 cup chopped celery optional
  • 1/4 cup grated carrot optional
  • 2 tablespoons apple cider vinegar
  • 1/2 teaspoon salt
  • 2/3 cup (or more to taste) vegan mayo like Hellman's Vegan Mayo or Veganaise *see notes*
  • 1/3 cup vegan sour cream like Tofutti or Follow Your Heart *see notes*
  • 1-2 tablespoons pickle juice
  • 1/2 teaspoon ground black pepper or to taste
  • 1 1/2 tablespoons mustard
  • 1-2 tablespoons sub sauce or Italian dressing optional

Method
 

  1. 1. Chop up your vegetables.
    2. Put potatoes into a good size saucepan and add just enough cold water to cover the potatoes. Bring to a boil. Cook for approximately 15 minutes. Long enough to soften but not so long that they fall apart.
    3. While potatoes are cooking, mix together in a large bowl, mayo, sour cream, pickles, onions, mustard, pickle juice, pepper, and any of the optional add-ins of your choice like carrots and celery. (Everything but the vinegar and salt.)
    4. When potatoes are soft enough to pierce drain them in a strainer. Toss potatoes with vinegar and salt.
    5. Now, mix potatoes into the rest of the ingredients in your large bowl. Cover and chill in the fridge for at least 30 minutes.
    6. Serve chilled with a little chopped pickle and chopped red onion to garnish.

Notes

I use Helman’s Vegan Mayo or Veganaise for my vegan mayo and I use Tofutti or Follow Your Heart for my sour cream substitute.