The Hamptons Vegan

Living the Vegan Lifestyle

Vegan Recipes

Favorite French Toast Is The One

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french toast with maple syrup

French Toast is a Classic

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French toast is part of the fabric of American classic foods. And it’s on every home menu. It can be embellished in many different ways. Stuff it or use fancy bread. It works. Plus, it’s delicious.

But, vegan french toast…

But for all the ways there are to veganize recipes, for some frustrating reason, french toast was a struggle. Just when I thought, ‘this is it, this is the one that is a keeper’ the next time I’d attempt to recreate it, it would fail.

Then there would be long stretches where I just threw in the towel and gave up for a while.

But, it was always sitting in the back of my thoughts like the missing last piece of a 500-piece jigsaw puzzle. And I knew I would never completely give up looking for it. I just needed to stick with it and keep trying for the ever-elusive combination that would, once and for all, give me the french toast I desired.

vegan french toast

The creation I longed for

First, it would be a nice golden color. It would be buttery and eggy, with a slightly crispy outer crust and a softer, melt-in-your-mouth inside. It had to be quality bread to get it to really stand out from the rest. And it wouldn’t be so fragile and mushy that it would fall apart before it hit the pan. And, speaking of the pan, it had to be special, so the French toast didn’t get stuck when flipping because that was a recurring nightmare.

The process begins

I tried simple recipes, then elaborate recipes. But after all the recipe sampling, when it came down to the best one, I followed my instincts.

My healthy frozen sprouted bread was swapped with something more appropriate for a classic French toast consistency. Then, more vegan butter was added. The spices and flavor ingredients were boosted. I was all-in for the best possible outcome. It’s not an everyday kind of choice after all.

french toast prep
soaking the bread in the batter
breakfast in the frying pan
vegan french toast

look at that egg-like texture!

Bringing it all together

So with that in mind, I got out my nonstick Scan Pan. Then I plopped a good-sized chunk of vegan butter in that pan. I gave it extra time to brown that butter onto my chunky piece of bread without trying to flip (with my favorite flexible turner) too soon. Plus, I added a little something extra that brought it all home…. kala namak- aka, black salt. This provided the eggy flavor I’d been missing. Viola! I fried up my most delicious version of French toast yet!

Healthy-ish

But although this yummy breakfast treat is not #1 on the list of healthiest breakfast choices, it does include organic tofu, cinnamon, and nutritional yeast in the ingredients. So- some healthy stuff in there too! 😉

Try it with our Saucy Apples!

saucy apple side dish

Goes wonderful with our vegan bacon alternative too!

vegan bacon alternative

Berries are good!

with berries on top

or just simply a bit of maple syrup…..

maple syrup dripping on french toast

© thehamptonsvegan 2017-2025 all rights reserved

french toast with syrup drip
thehamptonsvegan

Favorite French Toast

Our favorite recipe for french toast… make it yours!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Breakfast
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 12 ounces firm tofu
  • 1 cup non-dairy milk (I use the Westsoy or Trader Joe's soy milk with just 2 ingredients: soybeans and water) If using sweetened non dairy milk, you can omit maple syrup
  • 2 Tablespoons chickpea flour (or use all purpose flour or corn starch)
  • 2 Tablespoons nutritional yeast
  • 1 Tablespoon maple syrup
  • 1 teaspoon vanilla
  • 1/2 teaspoon kala namak (black salt) can omit but it helps to add an egg flavor
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg (optional)
  • 2 tablespoons vegan butter (can sub with coconut oil)
  • 8-10 slices 1/2- 3/4 inch cut slices of bread (vegan brioche, vegan challah or sourdough are good choices). Day old is best or leave out on counter while mixing ingredients to dry out a bit so bread doesn't get too soggy.

Method
 

  1. Place all ingredients except bread and butter (tofu, milk, flour, nutritional yeast, maple syrup, vanilla, black salt, cinnamon and nutmeg) into blender. Blend on high to break down tofu and incorporate all ingredients. (You don't want little bits of tofu so blend well). Then pour batter into pie plate or similar container to be able to coat bread slices.
  2. Place first bread slice into batter and coat on both sides. If more than one slice of bread fits without overlapping, add those now too.
  3. Heat non-stick skillet on medium to med/high heat. Add butter (or coconut oil).
  4. When butter is melted and pan is hot, add soaked bread slices to pan to fit, without overlapping. Don't crowd pan. (I like to sprinkle just a pinch more black salt and cinnamon on top of bread, after adding to pan.) Now add more bread to batter in pie plate to soak on both sides while first slices are cooking.
  5. Dont be in a rush to flip bread slices in frying pan. Let them cook for approximately 5-7 minutes to form a golden crust. Then carefully slide spatula (very thin type spatula works best), under slices, check for golden/ light brown color and then when the spatula easily glides under bread, flip to cook on other side.
  6. Continue until all batter is used. You may need/like to add more butter/coconut oil to pan with each new addition of bread slices to achieve the best rich, golden fried outcome. Depending on thickness and size of bread and length of time soaking, you should get about 8-10 slices, more or less. Leftovers freeze well, too!
  7. I like to top with frozen berries that have been cooked down in the microwave or on the stovetop mixed with a bit of maple syrup.

Notes

Click on these links to find products I use and recommend:
oxo good grips stainless steel flexible turner
chickpea flour
westsoy soy milk
nutritional yeast
kala namak (black salt)
mori-nu extra firm silken tofu 

Make Saucy Apples For A Side Of Forbidden Fruit

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saucy apples

You must try these steamy, seductive, saucy apples! They are the side dish that spices up your breakfast, lunch, dinner, OR dessert plate.

And creating these saucy apples will take so little time, you’ll be able to make them as often as you desire!

In the Beginning

Apples. The original sin. The forbidden fruit.

peeling apples

And whether you are reading the Bible or Snow White, apples conjure up a feeling of guilty pleasure.

Pity the poor apple! Because apples are a source of goodness despite their shameful past.

Apples are high in fiber, vitamin C, and antioxidants. And they are low in calories. Plus, you’ve heard the phrase “An apple a day keeps the doctor away”! What’s not to love? (Well, they were on the dirty dozen for being high in pesticides so I always buy and recommend organic apples.)

chopped apples

Of course, apples are healthiest when eaten raw with the skin. So this saucy apple recipe may be a little sinful with the skin off and a little fat and sugar added in. But its irresistible taste will keep you coming back for more.

So let’s disrobe our heavily crusted apple pies and get to the good stuff by making this salacious, sexy hot dish. 😉

apples and spices

Saucy Apples – A Tempting Taste Treat

I knew this side dish was a hit in our family when one of my health-conscious sons devoured it without asking about sugar content, but instead asked for more. Then the rest of the tribe joined in as well. A new family favorite treat was born!

sauteeing apples

I started making them for a breakfast addition but quickly graduated to saucy apples alongside lunch and then saucy apples as an accompaniment with dinners of roasted veggies, then vegan sausage and peppers, and then again with boiled dinner, and on and on and on.

saucy apple side dish

And can we talk about dessert? On ice cream, of course. But also on pound cake, and cheesecake, it works like a dream. Such a steamy, seductive little side dish to lure all your guests to the table.

Saucy Apple Partners

And to get you started on some apple pairing ideas, please check out our suggestions with recipes for Boiled Dinner Winner

boiled dinner

Appealing Acorn Squash

acorn squash

And Joyful Gingerbread Pancakes

syrup on gingerbread pancakes

Tempting Saucy Apples, anyone?

© thehamptonsvegan 2017-2025 all rights reserved

saucy apple side dish
thehamptonsvegan

Saucy Apples

An easy side dish that goes with so many meals
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6
Course: Side Dish
Cuisine: vegan
Ingredients Method

Ingredients
  

  • 6 organic apples peeled, cored and chopped 1/4 inch thick
  • 3 tablespoons vegan butter
  • 1/3 cup water
  • 1 1/2 teaspoons corn starch
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon

Method
 

  1. Melt vegan butter in large skillet over medium heat.
  2. Place chopped apples into skillet pan with melted butter and cook until just tender. (about 10 minutes.)
  3. Mix cornstarch into water and then add to skillet with apples. Next, stir in brown sugar and cinnamon.
  4. Bring to a boil for about 2 minutes and stir occasionally. Remove from heat and serve warm or cold.

The Best Bubbly Boiled Dinner Winner For All!

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boiled dinner ingredients
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chopped boiled dinner

I’ve eaten some version of Boiled Dinner for as long as I can remember. It’s always been a staple in our home. And to be honest, I didn’t love it as a kid. Back then, my mother made it with boiled ham. I didn’t even know then what a vegan was. (It was a long time ago.)

I started eating only the potatoes and carrots, a bit of the ham, and very little of the cabbage. And I kept it all separated. Watching my Mom mash it all together with butter and apple cider vinegar, salt, and pepper made me cringe. Because I was a kid.

But as I got older and made it for my own family, I adopted my mother’s habit of mixing it all together with vegan butter, apple cider vinegar, salt, and pepper- but no ham. Some things change, and some things stay the same.

And my children all rolled their eyes at my boiled dinners the way I did, for many years.

boiling boiled dinner

Boiled dinner goes around and comes around

Until little by little, my children grew up and didn’t roll their eyes anymore. They even requested our traditional cabbage, carrots, and potatoes dinner now and then.

Perhaps this classic dinner with its Irish roots is a sign of a mature palate? Maybe. But more likely, it’s probably about comfort food, as we each come to recognize the meals that remind us of our childhood and family time. Funny how some simple vegetables can carry so much meaning.

boiled dinner on plate

Not just for St. Patrick’s Day

You’ll see this dinner on all the menus come March 17th—some with boiled ham and others with corned beef. But we don’t have it with either. And although we always make it for St. Patrick’s Day, we have it a lot more than just on the Irish holiday!

You can serve it up with a vegan “meat” like our Wakin’ and Makin’ Vegan Bacon or pick up some Beyond Sausage or Field Roast Smoked Apple Sage Sausage. I also like to mix in some sauerkraut made with beets and cabbage. So yummy! But it isn’t necessary. It stands on its own. Just a simple, easy veggie meal that’s thrown together to enjoy when you don’t want to fuss. Or when you don’t have much time. Or when you’re feeling homey and craving a good old family tradition.

It doesn’t get much better than that.

mashed boiled dinner
boiled dinner
thehamptonsvegan

Boiled Dinner Winner

A simple meal of cabbage, carrots and potatoes for St. Patrick's Day and any other day, too!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: dinner
Cuisine: vegan
Ingredients Method

Ingredients
  

  • 1 small head green cabbage cut into wedges, then wedges chopped in half
  • 1 pound carrots cut into about 1 1/2 to 2-inch pieces
  • 2 lbs red potatoes chopped into 2-inch pieces
  • apple cider vinegar to taste (I use about 1or 2 teaspoons per serving)
  • vegan butter to taste
  • salt and pepper to taste
  • sauerkraut for topping

Method
 

  1. Add chopped cabbage, carrots, and potatoes to a large pot and fill it with enough water to cover the veggies. Boil and cook at a good simmer until vegetables are softened and easily pierced with a fork or knife.
  2. When vegetables are ready, drain and then serve with vegan butter, salt, pepper, apple cider vinegar, and sauerkraut. Mash up vegetables all together or side by side on your plate, your choice.

The Perfect and Easy Peanut Butter Cookie!

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peanut butter cookies

Do you love peanut butter? Are you craving something sweet but don’t want to spend too much time in the kitchen? We’ve got you! This is the peanut butter cookie recipe you need! It’s break time for the perfect peanut butter cookie!

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But wait, it gets better! It’s gluten-free!

From simple ingredients to no oil, no gluten, and no dairy, it’s a beautiful thing. This cookie recipe is not your average cookie recipe. Why? Because it’s easier and a bit healthier, too! WIN!

This is the cookie of possibilities

peanut butter cookie and soymilk

Because it’s versatile, as well! Additionally, many ingredients are interchangeable.

So if you don’t have oatmeal or don’t need it to be gluten-free, you can use all-purpose or whole-wheat flour. And if you like crunchy peanut butter more than creamy, use that! But wait, you don’t like peanut butter? Okay, no worries, use almond butter. Oh no! But what if you’re out of non-dairy milk? Then, no problem because you can substitute water instead. Therefore, no reason not to make these cookies. Now, how easy is that?

But we’re not done yet! Because there are more possibilities for these peanut butter cookies:

Try mixing in chocolate chips, or sandwich a spoonful of jelly or chocolate ganache between two peanut butter cookies! Then how about a frozen peanut butter sandwich cookie filled with non-dairy vanilla ice cream?! Or, you can just go all out with the new Ben & Jerry’s Non-Dairy Phish Food between those perfect peanut butter frozen cookies!

But, how easy is it?

Well, it’s a one-bowl recipe, so no excuses not to jump up and go try out this recipe right now!

We love this easy concoction that tastes like so much more effort than it really is.

And we bet you will as well.

peanut butter cookie close up

If you need more reasons to make the possible peanut butter cookie:

Yes! We can help you with that!

  1. January 24- National Peanut Butter Day

2. April 2- National peanut butter and jelly day

3. June 12- National peanut butter cookie day

4. August 4- National Chocolate Chip Cookie Day (just add chocolate chips!)

5. September 13- National Peanut Day

6. December 4- National Cookie Day

Or is a pile of good books calling your name? That’s our reason #7! Then just add a cookie on top!

peanut butter cookie on books

COOKIE CHOICES

However, if you are still thinking you’re not really feeling a possible peanut butter cookie, you could always whip up a batch of our Classic Chocolate Chip Cookies,

chocolate chip cookies

Or how about our Happy Half Moon Cookies?

half moon cookies

Lastly, if you still want a sweet treat, but maybe not a cookie, just an easy, quick dessert, our Somethin- Somethin- Snack Cake will be perfect!

chocolate snack cake
Chocolate snack cake

© thehamptonsvegan 2017-2025 all rights reserved

peanut butter cookies
thehamptonsvegan

The Perfect Peanut Butter Cookie

The quick, easy, versatile and delicious peanut butter cookie.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 cup creamy natural peanut butter can use crunchy peanut butter
  • 1 cup brown sugar
  • 3/4 cup oat flour grind oats into oat flour in a dry high speed blender or use store bought. Can sub with all purpose flour.
  • 1/3 cup non dairy milk or use water
  • 1 Tablespoon ground flax seed can omit but helps with binding
  • 2 teaspoons vanilla
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt

Method
 

  1. Preheat oven to 350 F. Line a baking sheet with parchment paper for ease in removal.
  2. In large mixing bowl, cream peanut butter with brown sugar.
  3. Add non-dairy milk (or water) and vanilla and mix in.
  4. Add in oat flour, ground flax seed, baking soda and salt and mix together into a dough. (see note*1)
  5. Drop roughly 2 tablespoons of dough per cookie onto parchment lined baking sheet. Using fork, make a criss cross pattern on each cookie, pressing gently.
  6. Bake in preheated oven for about 10 minutes, then remove from oven, to cooling rack. Let cool 10-15 minutes before removing from cookie sheet.(see note *2)

Notes

*1- Depending on your peanut butter or choice of flour, elevation, etc, if the dough is too crumbly and doesn’t come together, add a bit more water or non dairy milk, a tablespoon at a time until it forms a dough. If, however, it is too wet, add a bit more oat or alternate flour. 
*2- May need longer than 10 minutes, depending on size of cookies, etc. so add a couple minutes more if they are very mushy. However, they will set up further after cooling so better underdone than overdone unless you want a really crunchy cookie.

It’s Worth Wakin’ and Makin’ This Vegan Bacon

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Yes, that’s right, vegan bacon. And you can make this tasty bacon by using tempeh! So come on! Let’s get wakin’ and makin’ vegan bacon this morning!

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This recipe is so easy because it doesn’t use anything out of the ordinary. Plus, it comes together quickly!

vegan bacon

Does this taste just like bacon made from pigs?

Well actually, no. It isn’t quite as crispy or even the same consistency. But of all the recipes I’ve sampled for vegan bacon, I keep coming back to this for its flavor combination. Additionally, it easily comes together quickly. Lastly, I love the way it works so well in a BLT sandwich, in a breakfast casserole, and on its own alongside a plate of pancakes. And what could be better than pig-free vegan bacon substitutes?

bacon for a BLT
Tempeh BLT
tempeh bacon breakfast sandwich
tempeh bacon breakfast sandwich
breakfast casserole
bacon breakfast casserole
syrup on gingerbread pancakes
Bacon tempeh and gingerbread pancakes with berries

So it’s a recipe I make quite often because the whole family likes it too. It’s on rotation in our family so much, I’m sharing it. So if you’re looking for an addition to your vegan breakfast collection, here you go!

The Breakfast of Champions!

That phrase seems to come up a lot around our house. But quite often, it’s when someone decides to eat cake (or any sugary dessert item) when they wake up, and someone else catches them doing it. (Yes, I’m looking at you Big Guy).

But vegan bacon really is part of a Breakfast of Champions addition!

Tempeh is fermented whole soybeans, that are pressed into a block. It is in grocery stores in the refrigerated section and I often buy mine at Trader Joe’s. They currently have a 3-grain variety.

And tempeh has a lot of protein, fiber, and vitamins.

So, with the addition of a few simple ingredients, tempeh can take the place of bacon!

Wakin’ and Makin’ Vegan Bacon

Now, let’s get up, head into the kitchen, maybe definitely make some coffee, and pull out the tempeh! While you marinate this, whip up a batch of super yummy joyful gingerbread pancakes. Also, our cheerful cranberry orange muffins are a good choice as well!

bacon ingredients
tempeh bacon ingredients
sliced tempeh
sliced tempeh bacon prep
marinating tempeh
marinating tempeh
cooked tempeh bacon
cooked and ready to eat!

Then sip on that coffee while the alluring aroma brings everybody else at home into the kitchen for breakfast. Now you’re cookin’!

So sit back and dig into this breakfast treat.

Because a healthy breakfast makes a healthy happy family….winning! 🙂

© thehamptonsvegan 2017-2025 all rights reserved

vegan bacon
thehamptonsvegan

Wakin’ and Makin’ Vegan Bacon

An easy vegan bacon made with tempeh
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Prep Time 10 minutes
Cook Time 5 minutes
marinating time (or use the in-a-hurry method in notes!) 30 minutes
Total Time 45 minutes
Servings: 4 servings of 4 pieces each
Course: Breakfast, lunch, Snack
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 8 ounces organic tempeh
  • 4 tablespoons organic tamari or organic soy sauce
  • 2 tablespoons maple syrup
  • 1 teaspoon liquid smoke optional
  • 1 teaspoon garlic powder
  • 1/4 teaspoon ground black pepper

Method
 

  1. Slice tempeh in half so you have approximately two 4-inch by 4-inch blocks. Then slice each block into about 8 slices, 1/4 inch thick. You should have 16 pieces.
  2. Add tempeh and the rest of the ingredients to a container to marinate.
  3. Let marinate for about 30 minutes (or longer).
  4. Place marinated tempeh with the marinating liquids into a pan. Cook, turning over to cook both sides, for about 5 minutes or until liquids are absorbed.

Notes

IN A HURRY VERSION:
Follow step 1, then pan-fry in a bit of oil for about 5 minutes on each side to brown, Add 1 tablespoon of water to the pan. Then add the rest of the ingredients to the pan and flip slices of tempeh in the sauce to coat. Continue cooking for about 3 more minutes. 

The Hamptons Vegan’s Holiday Menu For All Time

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It’s that time of year again!

It’s time for celebrations, get togethers, parties and all kinds of holiday fun! But don’t forget the holiday menu!

So while you’re planning, we’re here to help. We’ve included all the dishes you know and love, but in vegan form. All the more reason to love them! So enjoy our vegan holiday menu and select the dishes you want to make this year, and for years to come. We wish you the very best, this holiday season, and always.

Holiday Menu

Champion Corn Chowder

Meaningful Moments Mashed Potatoes

Sensational Stuffing

Marvelous Mushroom Gravy

Game Changer Green Bean Bake

Appealing Acorn Squash

Simply Sweet – Sweet Potatoes

Crazy Quick Cranberry Sauce

American Apple Pie for the World

Pumped Pumpkin Pie

vegan corn chowder
Champion Corn Chowder
Mashed Potatoes for the Hampton's Vegan Holiday Menu
Meaningful Moments Mashed Potatoes
STUFFING PREPARATION for the Holiday Menu
Sensational Stuffing
vegan mushroom gravy for the Holidays
Marvelous Mushroom Gravy
Green Bean Bake for Thanksgiving and more
Game Changer Green Bean Bake
Acorn Squash
Appealing Acorn Squash
Sweet Potato Casserole for the Hamptons Vegan Holiday Menu
Simply Sweet – Sweet Potatoes
Cranberry Compote
Crazy Quick Cranberry Sauce
Apple Pie for all
American Apple Pie for the World
vegan pumpkin pie
a slice of pumped pumpkin pie with cocowhip topping

These holiday favorites will be on our table with the addition of green peas, roasted brussel sprouts and biscuits.

We’ve also added purchased turkey substitutes from Tofurky and Gardein and Field Roast in years past, but one year, completely forgot to make any of those. And guess what? Nobody even missed it!

So now our favorite centerpiece on the holiday table, that takes the place of a turkey or any other meat, is a sponsorship photo of our farm sanctuary animal. (But if you desire an edible centerpiece to replace a turkey, check out this great collection.)

These celebrations are the ones I feel most thankful for. Because knowing no cruelty or death is on our table, or part of our gatherings, is truly a blessing.

Make This Beautiful American Apple Pie

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American apple pie
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What could be more American than apple pie?

Actually, it’s not that American, according to a Smithsonian article that explains how apples were brought to America with the Jamestown colonists. And a form of apple pie was introduced in Europe way back in the 1300s.

But thanks to John Chapman aka Johnny Appleseed and World War II soldiers saying they were fighting for mom and apple pie, it helped seal the deal, making apple pie an American institution.

So many apples, so little time

Today, there are thousands of apple varieties. According to one article, there are 2500 grown in the U.S., and out of those, 100 types are grown for commercial sale. Globally, there are 7500 varieties!

But even more interesting to me was something I read about a more modern-day “Johnny Appleseed.” His name is John Bunker and he’s well-known in the apple community. He’s helping to save many heritage apples from extinction while educating about better agricultural practices.

Apple Pie Apples

All this apple information increases my appreciation for this healthy fruit! And I’m now craving a juicy organic MacIntosh, (my favorite).

And if you have an opportunity to go apple picking, you should! Because there’s nothing like pulling an apple, in full bloom, directly off the tree and tasting the freshness straight from the source!

But if you find you’ve picked far more than you could eat out of hand, it’s time to make a pie!

So, when choosing the best pie apples, a NewEngland article believes the following apples make the best pie:

  • Granny Smith
  • Esopus Spitzenburg
  • Northern Spy
  • Idared
  • Pink Pearl
  • Ginger Gold
  • Golden Delicious
  • Jazz
  • Jonagold
  • Pink Lady
apples

I am in Camp MacIntosh, and always add a few into my pies with some of the other more firm varieties above. But I’ve had a lot of trouble finding them in recent years though. So is there a MacIntosh shortage?

My #1 rule when selecting apples

I always buy organic.

Because with apples ranking near the top of the EWG ‘Dirty Dozen” list, year after year, the pesticides are a deal breaker. And I will not buy them. It’s a perfectly healthy food covered in chemicals. So, No thank you.

And yes, organics cost more, but I believe it’s worth it. So I support organic farmers and I’m very grateful they are out there, doing the right thing.

Time to make the apple pie!

apple pie

This recipe is one of the first desserts I ever made. And I still have the original recipe, ripped from a magazine. It was a Family periodical from the early 80s. With the faded paper and stains, from years of use, it’s become part of my treasures. 

Thankfully, it was easily veganizable! So just swap the butter and milk for vegan versions. And after trying other recipes through the years, I always come back to this one. Because it’s a keeper.

Finally, it’s good for, not only Americans but for everyone. So it’s really as worldly as apple pie! But “as American as apple pie” still sounds right to me, too. 🙂 And coming from a place known as the Big Apple, maybe “as New York as apple pie” works too!!

Also, try some of our other pies!

Pumped Pumpkin Pie:

pumpkin pie
Can you smell the pumpkin pie spice aroma?

Scrumptious Strawberry Pie:

strawberry pie
the Scrumptious strawberry pie

©the hamptons vegan 2017-2025 all rights reserved

apple pie
thehamptonsvegan

American Apple Pie

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 8
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 3 pounds of organic apples ( about 7 cups) such as a mix of Gala, Granny Smith, and MacIntosh
  • 2 vegan pie crusts
  • 1/3 cup sugar
  • 2 tablespoons flour
  • 1 teaspoon ground cinnamon
  • 1 tablespoon cold vegan butter
  • 2 teaspoons non-dairy milk
  • 1 teaspoon coarse sugar or granulated sugar

Method
 

  1. Preheat oven to 425*F. Line a pie plate with one pie crust.
  2. Mix sugar, flour, and cinnamon together in a small bowl.
  3. Peel, core, and chop apples into chunks. Place into a large bowl. Add sugar mixture and toss to coat apples.
  4. Spread apples into pie crust, mounding in the center.
  5. Grate cold butter over apples.
  6. Cover with 2nd crust, crimping both crusts together to seal, (or press together with a fork).
  7. Brush the top of the crust with milk and sprinkle with coarse sugar.
  8. Cut about 6 one-inch slits in the top of the crust to vent steam.
  9. Bake for 25 minutes. Reduce oven temperature to 350*F and bake another 25-30 minutes longer. Cool on a wire rack.

Notes

*** Pie can be assembled, unbaked, and frozen for 1 month. Thaw, then bake as directed.

Sensational Vegan Stuffing – It’s A Success!

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vegan stuffing

But vegan stuffing was not an overnight success story!

Pre-vegan years were more about easy, store-bought mixes, and stuffing was one of those store-bought things. Sensational vegan stuffing came years later.

Until then, stuffing involved a bag of Pepperidge Farm Stuffing mix. No shame. It was good enough and, looking at the ingredients again, I see it’s totally veganizable. Just not very special, though. And with GMO ingredients, I’d rather pass.

Googled Adventures for Vegan Stuffing

After being thrown into cooking projects by trying to veganize my former rotation of meals, I began to embrace the journey. Strange as it seemed, when I gave up all animal products, I expanded my choices.

I discovered new vegetables, herbs and spices, and formerly unknown products. It was exciting to find new favorites while remaking the old!

Thank you, Google and the internet, for all the many opportunities to help me find my vegan way.  And the sensational vegan stuffing was one of those adventures!

Martha and Ina and Julia, OH MY!

Exploring the maze of famous chef recipes was intimidating and I tried more than my fair share.

I used one of Martha Stewart’s recipes for a couple of years but it was so long and complicated. I was stressing out, each year, at the thought of all the many steps involved. No offense, Martha, I love ya, but it was time to find a new way.

Isa and Skye Michael, and Miyoko, OH MY!

I’ve since found some very inspirational vegan chefs and bakers that helped me through the transition from vegetarian to vegan. They continue to make amazing new recipes and I aspire to attain more of their vegan knowledge as I go along.

I Did It My Way!

Tips and tricks and good advice finally led to my own signature dish. My family’s happy with it and so am I! It’s been a challenging journey in the most fun and amazing way! Give our stuffing (and vegan cooking) a try!

A Whole New World

So, going vegan has been an adventure in the most wonderful of ways. It’s truly made me a more adventurous cook! I don’t rely on boxed mixes of any kind.

I’ve learned to cook with ingredients that were foreign to me. Tofu, ground flax seed, nutritional yeast, tempeh, raw cashews, kala namak: the list of items I’d never used before is long.

What started out as a daunting task turned into an eye-opening experience. Frustration turned to joy, and trials and tribulation turned to pride and success. Trepidation turned to confidence.

The process of learning something all over again, in a different way, has been so worth the effort.

So here is our recipe for a more authentic, homey stuffing with layers of flavors. And you can make it your own!

TURN THIS:

stuffing ingredients

INTO THIS:

STUFFING PREPARATION

Then to top it all off, make our Marvelous Mushroom Gravy.

vegan mushroom gravy

And don’t forget the Crazy Quick Cranberry Sauce!

cranberry sauce
Gratitude

This holiday, while we’re all counting our blessings and giving thanks, my revelation in learning to cook vegan is at the top of my list again. Right below my ever-present, overwhelming gratitude for my family.

HAPPY THANKSGIVING AND MANY HAPPY HOLIDAYS! XO

©the hamptons vegan 2017-2025 all rights reserved

STUFFING PREPARATION
thehamptonsvegan

Sensational Vegan Stuffing

A savory flavorful vegan stuffing for your holiday table!
Print Recipe Pin Recipe
Prep Time 50 minutes
Cook Time 45 minutes
Total Time 1 hour 35 minutes
Servings: 12 servings
Course: Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 15 ounce loaf of Italian or artisanal bread torn or chopped into bite-size pieces
  • 3 Tablespoons vegan butter
  • 4 shallots minced; or 1 large onion, diced
  • 3 celery stalks thinly sliced
  • 1 1/2 carrots grated
  • 3 cloves garlic minced
  • 1 cup chopped chestnuts optional
  • 1 tablespoon fresh sage chopped (or 1 teaspoon dried)
  • 1 teaspoon fresh thyme leaves ( or 1/2 teaspoon dried)
  • 1 pound mixed variety of mushrooms (button, portobello, shitake, etc.) sliced
  • 1/2 cup dry white wine optional
  • 1/2 cup fresh parsley chopped (or 2 Tablespoons dried)
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 28 ounces mushroom or vegetable broth

Method
 

  1. Preheat oven to 400* F. Arrange the bread pieces in a single layer on a rimmed baking sheet. Bake until crisp and dried out but not brown (about 10 minutes).
  2. In a large skillet, melt vegan butter over medium heat. Add celery, carrots, shallots (or onions; and chestnuts if using). Cook until vegetables are soft, (about 4 minutes). Add garlic, sage, and thyme, and cook another 1-2 minutes.
  3. Add mushrooms and continue to cook until they lose their moisture.
  4. Add wine (if using) and cook until evaporated (3-5 minutes).
  5. Transfer cooked veggies to a very large bowl or pot. Add dried bread, parsley, and salt and pepper. Stir to combine.
  6. Mix in half of the broth. Then continue to add the rest of the broth as needed, just until the stuffing is moistened but not too wet. There should not be any liquid pooled in the bottom of the bowl.
  7. Butter the bottom of a casserole dish. Spoon mixture into casserole and cover with buttered aluminum foil. Bake for 30 minutes. Uncover the dish and bake for another 15 minutes or until golden.

© all rights reserved thehamptonsvegan 2017-2023

Get our Pizza Packet to Spread The Love of Vegan Pizza

by

Join our Vegan Pizza Mission on the East End with our Pizza Packet!

pizza packet
heart-shaped pizza

First, Download our PDF Pizza Packet file below

THEN PRINT IT

NEXT, Take to your favorite Italian Restaurant or Pizza Place

So then you can start sharing far and wide!

BECAUSE PIZZA!!

Correction- VEGAN PIZZA!!!

PIZZAPACKET (1)

You can already enjoy vegan pizza at Pazzo’s in Wading River and Umberto’s in Sayville!

©2017-2023 thehamptonsvegan all rights reserved.