The Hamptons Vegan

Living the Vegan Lifestyle

thehamptonsvegan

The Best (and Easiest) Vegan Gravy

by

vegan gravy on mashed potatoes
Jump to Recipe

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.
Print Recipe Pin Recipe
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

by

spicy spinach
Jump to Recipe

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
Print Recipe Pin Recipe
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

by

chocolate pudding
Jump to Recipe

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
Print Recipe Pin Recipe
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

by

homemade vegan rice pudding
Jump to Recipe

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

by

lovely linzer cookies

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

Jump to Recipe

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

by

Jump to Recipe
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

by

Jump to Recipe
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.
Print Recipe Pin Recipe
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.

Chocolate Cream Candy (like Cadbury) But Better

by

vegan cadbury type chocolate cream candy
chocolate cream candy creation
The Chocolate Cream Candy Creation

Chocolate Cream Candy, Like Cadbury- only better, cuz…VEGAN!)

Jump to Recipe

So, the Chocolate Cream Candy Creation, because if you are anything like our Hamptons Vegan family, one of your all-time favorite parts of Spring and the Easter Season revolves around the availability of those once-a-year offerings of THE CADBURY EGG.

Still not sure why the Cadbury people only offer this beloved confection for such a short time each year. Because surely they could sell this, and make a bigger profit, all year long!

But perhaps they’re familiar with the saying, absence makes the heart grow fonder. Do they want us to want it more than the other candies that sit on the shelves, every day of the year? Why, Cadbury, why?

Well, whatever the reason, Cadbury eggs are off the list all day, every day for vegans. (Cue the tiny violins).

But Wait!

For all you Cadbury-craving-vegans, we have the solution! And bonus- you can have them any stinkin’ time of the year.

We bring to you the Chocolate Cream Candy Creation!

These faux Cadbury eggs are also simple to make! Just a few basic ingredients, and a little freezer time for ease in handling, is all it takes! You’ll be happily experiencing the joy of that egg-shaped chocolate with the creamy yolk-like center in no time at all.

simple egg assembly (like playing with play-dough), and then it becomes a chocolate treat!
chocolate cream candy creations filling

To mold or not to mold

(or mould for the British readers)

Our recipe will give you a great-tasting Cadbury-Esque candy to be proud of, and we’re fine with them in the mounded shape they take after the chocolate hardens on the parchment paper. But if you also want the actual egg shape for your Chocolate Cream Candy Creation, you could just coat the inside of an egg-shaped mold with chocolate, drop the pre-made cream filling inside, and lastly, “glue” the sides together with melted chocolate to seal.

That’s if you want to go above and beyond in your recreation. And here’s a link to a mold that should work, if you have a little more patience than we do!

So if you like Cadbury eggs as much as we do, we hope you’ll try this recipe! And the Easter Bunny would surely approve of this dairy-free version! But remember, you can have them any time of year now! So, sorry, Easter Bunny, we don’t need your approval anymore. 🙂

One more thing

If you want some other great recipes that bring the Spring, try our Scrumptious Strawberry Pie

strawberry pie
The Scrumptious strawberry pie

Or our Posh Pesto Sauce!

pesto ingredients
Basil and their friends get together…
pesto
a posh pesto portrait!

© thehamptonsvegan 2017-2025 all rights reserved

chocolate cream candy creation
thehamptonsvegan

Chocolate Cream Candy Creation!

Vegan/dairy-free Cadbury-like chocolate cream-filled eggs
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 20 eggs
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • 1/2 cup organic light corn syrup
  • 1/4 cup vegan butter
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 3 cups sifted organic confectioner's sugar
  • couple drops yellow food color or a pinch of turmeric for color
  • 12 ounces vegan chocolate chips about 2 cups
  • 2 teaspoons vegan shortening
  • several pairs food-safe disposable gloves recommended for working with this sticky and colorful dough

Method
 

  1. 1.) In a large bowl, cream together the light corn syrup, vegan butter, vanilla, and salt.
    2.) Stir in the sifted confectioner's sugar, one cup at a time, stirring until mixed together well.
    3.) Remove about 1/3 cup of mix and place in a small bowl. Add food color or turmeric and mix well. Cover both bowls of filling, separately, and freeze for about 30 minutes.
    4.) Remove yellow filling after 30 minutes and chop in half and then keep chopping halves in half until you have 20 small pieces of yellow filling roughly the same size. Roll quickly into balls and place on wax or parchment paper and re-chill in the freezer. (If it's hot in your kitchen, you may have to rechill more often as this is a very sticky dough at room temperature.)
    5.) After about 20 more minutes of chill time, remove the white filling and chop it into evenly sized pieces to make 20 pieces. Flatten each piece into a roundish disc shape. (Once again, if the room temp is too warm you may need to rechill to make it easier to work with)
    6.) Remove yellow balls from the freezer and place one in the center of each white disc. Wrap the white filling around the yellow to fully cover and then roll and work into an egg shape. Try not to hold it for long as the heat from your hand will warm it and may result in more freezer time needed. Next, chill your 20 egg-shaped dough pieces one last time.
    7.) While chilling the dough, place the chocolate chips and shortening in a heatproof bowl and place on top of a pan of simmering water in a double boiler manner, stirring gently while melting together OR place ingredients in a microwave-safe bowl and microwave every 30 seconds up to 2 minutes total to melt together. Stir after every 30 seconds.
    8.) When the chocolate mix is ready, remove 7 dough shapes from the freezer and dunk each into chocolate with two spoons. Work as quickly as possible before the shapes begin to melt. When coated, place on parchment or wax paper to set and harden. Then remove the next 7 dough shapes and repeat the process. Remove the last 6 dough balls and repeat the process. When all are done, place in fridge or freezer to set up well, then eat, serve, or wrap in cellophane to give as gifts! (If mailing, make sure the temperature will be under 70 degrees Fahrenheit or candies will melt.)

Notes

Make our Corn Syrup/Honey Substitute Recipe
Recommended brands we like:
Wholesome light corn syrup 
Wholesome organic confectioner’s sugar
Enjoy Life chocolate chips
Simply balanced semi-sweet chocolate chips
Spectrum organic shortening
Earth Balance organic vegan butter
Miyoko’s European-style Vegan Butter
Watkins food coloring
Green direct latex disposable gloves
 

Chocolate Chip Chickpea Cookie is magic in the kitchen

by

chocolate chip chickpea cookie served
Jump to Recipe

This is a little story of the Chocolate Chip Chickpea Cookie. Let me start at the beginning.

I’d been trying to incorporate healthy recipes into my weekly meal plans. Not only vegan/plant-based choices, but also those with no oil, salt, or sugar. For me, I’m all-in on vegan forever. But when it comes to going strictly SOS free, I’m more flexible. I’ve got the books and seen the movies. Yet I’ve only dabbled in trying the recipes for myself. Because the ones I’ve tried have been either a hit or a miss.

But I will gladly recommend Dr. Gregor’s Cheesy Broccoli Soup. And if you substitute the oil and vegetable broth for sodium-free veggie broth, our Miraculous Minestrone Soup is a great, healthy choice as well. But the SOS free dessert is tricky. For a healthy chocolate craving, my go-to is the Peanut Butter Chocolate Smoothie. (The Hemp Heart Date Shake is a sweet treat, too!) Yet, I still like a good dessert to bite into. And I didn’t have a lot of luck with that. Until I came across a recipe for a chocolate chip chickpea cookie without sugar, salt, or oil. Unbelievable, right?!

There’s magic in chickpeas.

It’s amazing how versatile the meager chickpea (aka garbanzo bean) is! So many ways to use them in recipes. We love them in the Nautical Not Tuna Sandwich! And I plan to try out this recipe for a crispy chickpea snack. But the most surprising thing I’ve found is the way they work to replace textures normally developed with less healthy choices like eggs and flour.

And Chocolate Chip Chickpea Cookie Dough?

I was skeptical, to say the least. This recipe for a chocolate chip chickpea cookie made without sugar, flour, or butter seemed completely impossible. I mean, it could be made, because I watched the video and I saw the photos. But come on, it couldn’t really taste good, could it? So I was almost angry at the thought of someone trying to sell me on the idea that something made completely from healthy ingredients would still taste good. Good as in sweet dessert treat good.

It’s easy too?!

The claims that not only could you make a healthy version of something that really tasted like a chocolate chip cookie, but also make it easier than the classic chocolate chip cookie recipe, were provocative. And I was intrigued.

So, even though I did not believe all the hype, I was sucked into it. Plus, I had all the ingredients.

cookie ingredients
assembled ingredients
chickpea cookie ingredients measured out
measured ingredients

Nothing unusual or hard to get. And it was quick, easy, and made in the blender.

cookie batter blended
a smooth, blended batter
cookie batter with leaveners
Stir in the leaveners
cookie batter smoothed in pan
Smooth batter into the pan
chocolate chip chickpea cookie ready to go into the oven
Add chocolate chips and ready to go into the oven
timer is set
Set the timer

So I set out to prove this recipe was a fraud. It was probably nothing more than an impostor recipe disguised as a magic miracle dessert.

The magic miracle dessert- chocolate chip chickpea cookie.

Well, it is a magical miracle dessert creation! It was almost scary taking that first bite, but I broke off a little piece and tasted it. It seemed good. I tried again. Good, again! Then I had a visit from my son that day. He liked it too! And the tough sell- the Big Guy. We waited, he tasted, he liked!! Now you know it passes the test if he likes it. And he’s not going to sugar coat his opinions. 😉

chickpea cookie out of the oven
fresh out of the oven
plated chocolate chip chickpea cookie
ready to take that first bite

A Gift from the Cookie Gods?

Nah, I found it online. Also did a little deeper dive into chickpea cookies and desserts, and they’re out there. But the one that checks all the boxes health-wise is this one. I’ve flexitized (probably not a real word) it by using semi-sweet chocolate chips that have a bit of added sugar. But the Trader Joe’s 100% chocolate chips would make it compliant. Or you could use Ghirardelli 100% chips, or Santa Barbara 100% chips or try Hu chocolate chips, lightly sweetened with dates!

And I added one more date to my version, making it four as opposed to the original recipe of three. But either way, it’s delicious while still a healthy dessert. I’d say it has the soft consistency of a custard pie, but the flavor is chocolate chip cookie dough.

So prove it to yourself! Try making this crazy, unbelievable recipe and see if you agree! Make it a game and ask friends and family to taste it to guess the secret ingredient. And they won’t believe it either!

(Then, just for fun, challenge them to say Chocolate Chip Chickpea Cookie three times fast. You’re trying it right now, aren’t you?)

© thehamptonsvegan 2017-2025 all rights reserved

slice of chocolate chip chickpea cookie
thehamptonsvegan

Chocolate Chip Chickpea Cookie

a healthy (and yummy) chocolate chip cookie recipe
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8
Ingredients Equipment Method Notes

Ingredients
  

  • 1 15 oz. can *organic chickpeas (425 grams) aka garbanzo beans DO NOT DRAIN +see notes
  • 4 Medjool dates, pitted (about 86 grams with pits, 81 grams without pits) roughly chopped (or soak in boiled water for about 10 minutes then drain to soften if very tough so they blend easier)
  • 1/4 cup natural peanut butter (64 grams) +see notes
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 cup chocolate chips (84 grams) +see notes

Equipment

  • 1 high speed blender
  • 1 8 inch cake pan or 8 inch springform pan

Method
 

  1. Preheat oven to 350 F (177 C)
  2. Blend dates, peanut butter, chickpeas and liquid from chickpeas in high speed blender until smooth. (no date pieces should be evident)
  3. Add baking powder and baking soda and stir.
  4. Pour mixture into 8 inch pan.
  5. Top with chocolate chips.
  6. Bake for 30 minutes.

Notes

FYI stuff:
*liquid in 15 ounce can of chickpeas equals about 2/3 cup or 6.7 ounces.
*chickpeas in a 15 ounce can is about 1 and 1/2 cups chickpeas when drained.
+to follow the No SOS way of eating (no salt, no oil, no sugar) make sure to use no sodium chickpeas; use no salt, sugar, oil peanut butter or use peanut butter powder; and use 100% chocolate chips

Golden Milk is the Gold Mine of Good Stuff

by

pouring a mug of golden milk
Jump to Recipe

I LOVE Golden Milk. It’s a warm, creamy, spicy drink that feels just like a big hug.

However, I’d never tasted it until a few years ago. And oh, what I was missing!

The Glow

Look at the lovely color of golden milk. It comes from the ingredient turmeric. And not only does turmeric make golden milk a nice color, but it also makes it so healthy.

And the benefits of turmeric and its superpower, curcumin, blend beautifully with the addition of the spices. So ginger, cinnamon, nutmeg, cloves, cardamom, and black pepper are my choices.

Now whip up this easy recipe for golden milk. Because it’s not only good, but good for you.

ingredients for golden milk mix

To sweeten this up, add a teaspoon of date syrup or maple syrup to your milk.

golden milk mix
foamy golden milk

The good benefits of golden milk

And after doing some research of my own, the science backs up the health claims. Just look at all the goodness in a cup of this warm beverage:

  • Curcumin has anti-bacterial, antiviral, and antifungal properties
  • Curcumin has anti-inflammatory and antioxidant properties
  • Ginger may fight against respiratory infections and aid in digestion
  • Cinnamon has powerful anti-diabetic properties
  • black pepper increases the bioavailability of curcumin
  • Nutmeg has anti-inflammatory, anti-bacterial, and antioxidant properties
  • Cloves are antimicrobial, antioxidant, and high in manganese

And it’s so pretty too!

Gratitude for this glorious drink

cinnamon topped golden milk

Golden milk is so comforting when you’re not feeling your healthiest. Also, it’s a nice replacement for coffee. But additionally, a welcoming drink before bed. And it’s so easy to whisk up a cup anytime.

Isn’t it great to find something with a taste you love AND super healthy too?! Simply, it’s a no-brainer! No guilt, all glory. So come on over and enjoy a healthy beverage choice!

Also, try our other recipes that include ginger, cinnamon, or turmeric:

Simply Sweet Sweet Potatoes

sweet potatoes

Baddass Breakfast Casserole

slice of breakfast casserole

Appealing Acorn Squash

acorn squash

Joyful Gingerbread Pancakes

syrup on gingerbread pancakes

American Apple Pie for the World

apple pie

And Bigly Big League Breakfast Sandwich

© thehamptonsvegan 2017-2025 all rights reserved

golden milk poured into a mug
thehamptonsvegan

Golden Milk

a delicious, warming, healthy, powerhouse drink
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 2
Course: Drinks
Ingredients Method Notes

Ingredients
  

  • 2 cups organic soymilk or canned lite coconut milk
  • 1 tablespoon maple syrup or use date syrup
  • 1 teaspoon organic ground turmeric
  • 1/2 teaspoon organic ground ginger
  • 1/2 teaspoon organic ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon cardamom
  • pinch ground black pepper

Method
 

  1. Measure all ingredients into a saucepan.
  2. Turn heat on low.
  3. Whisk well and continue whisking while heating on low to medium heat until tiny bubbles begin to form. Don't over heat.
  4. Pour into mugs and sprinkle with a bit of cinnamon.

Notes