The Hamptons Vegan

Living the Vegan Lifestyle

Vegan Recipes

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

Print Recipe Pin Recipe
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

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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.

Somethin’ Somethin’ Snack Cake is Somethin’ Amazing

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chocolate snack cake
chocolate snack cake

Somethin’ Somethin’ Snack Cake hits the spot!

Why do you need a snack cake?

Okay, so you’re finished with dinner and you sit down in front of the TV to watch your favorite show. You’re in your comfy clothes and you’re cuddled up in your comfy chair. But you just need a little somethin’ somethin’ for the perfect comfy, cozy finish to your day. And, you want somethin’ chocolate.

So here you go!

…

Read More

Have a Bunch of Bangin Banana Cake now!

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Bangin Banana Cake never goes out of style

vegan banana cake
Have a bite of banana cake!

Banana cake is great because you can make it any time of the year. There’s no special season you must wait for to enjoy this confection. And bananas are available all year long. Bangin banana cake is a beautiful thing. But the only thing that makes it difficult to make this treat, is if you have someone at home that eats bananas like they are going out of style!

And yes I do! No Banana Cake For Me!

So, yes, Zack eats bananas every day.

I used to have an excuse to make banana bread and banana muffins and my favorite, banana cake. You know when bananas start to turn brown they’re in the perfect condition to make a treat!

But my bunch of bananas never has a chance to turn brown anymore! They get eaten before they make it to the brown banana dessert level.

I even buy extra bananas so I’ll have too many!

But Zack always meets the challenge and just eats more bananas! He has them on cereal or for smoothies or peanut butter sandwiches. And mostly, he just eats them as is.

Last week, I tried wrapping up a couple of bananas, setting them apart from the rest of the bunch. When I returned to make the banana dessert, all that was left was the banana skin tops… Wrapped back up! Sigh… Maybe someday I’ll make a banana cake again.

There’s still hope for everyone else!

So if your family eats a normal amount of bananas like most of the rest of the population, and you have some that make it to the brown-speckled stage, rejoice! You now have the best part of the ingredients for a bangin’ banana cake of your own!

banana cake
Fresh from the oven
vegan banana cake
almost ready bananas for the making of bangin’ banana cake
vegan banana cake
the first slice of bangin’ banana cake

You’re making the banana cake? Can I come over?

I hope you try this recipe because it’s so good. And if you do, can I come over for a piece? I don’t know if I’ll ever see another speckled banana in my house again.

Here’s a recipe I highly recommend to top this cake: Bougie Brown Sugar Frosting.

But you could also make the Better Buttercream Frosting for a quicker yet just as yummy topping!

And, if you make the frosting, and you find there’s a lot left over, you could then make Especially Espresso Chocolate Cake.

And then we’ll all probably need a cleanse or a purging of the sugar from our cupboards or something besides dessert…until tomorrow?!

(For inspiration, cleanses, recipes, and great advice, I like to read Kris Carr‘s riveting words to help get back on track.)

Or fill up on a bountiful bowl of veggies to take the sugar guilts away with our Miraculous Minestrone Soup! There you go!

copyright © thehamptonsvegan 2017 – 2025 All rights reserved.

vegan banana cake
thehamptonsvegan

Bangin Banana Cake

One delicious vegan banana walnut cake!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 20 servings
Course: Dessert
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 1 1/4 cups soy milk we like 2 ingredient brands like West Soy or Trader Joe's shelf-stable soymilk
  • 2 teaspoons apple cider vinegar
  • 1/4 cup canola oil or other mild cooking oil
  • 1 cup mashed bananas ( about 3)
  • 1 1/4 cups sugar
  • 1 tablespoon vanilla
  • 2 1/2 cups all purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1/2 cup chopped walnuts optional

Method
 

  1. Preheat oven to 350 degrees F.
  2. Lightly grease a 9 x 13-inch baking pan.
  3. Mix soymilk in a measuring cup with vinegar and set aside for 5 minutes or more to thicken.
  4. In a large bowl, mix together oil, mashed bananas, sugar, and vanilla.
  5. In another bowl, whisk or sift together, flour, baking powder, baking soda, salt, and nutmeg.
  6. Next, mix 1/3 of the dry ingredients into the wet ingredients.
  7. Then mix in 1/2 of the milk mixture.
  8. Then add another 1/3 of the dry ingredients and then the rest of the milk mixture, and lastly add the rest of the dry ingredients, along with the nuts, blending well.
  9. Pour batter into a 9 x 13-inch lightly greased cake pan and bake in the preheated oven for approximately 30-35 minutes, checking with a toothpick for no sign of wet batter.
  10. Let cool on a wire rack before frosting.

Notes

Top with Better Buttercream Frosting
or Bougie Brown Sugar Frosting

Pumped Pumpkin Pie for the Love of Pumpkin

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Pumped Pumpkin Pie for all (not just me!)

But if no one liked this pie, except me, I’d be fine with that. I LOVE pumpkin pie. And I will eat yours if you don’t want it. 😉

pumpkin pie
pumped pumpkin pie

It took me a while, after transitioning to a vegan lifestyle, to find a pumpkin pie I could embrace. To say I was feeling quite panicked would be an understatement. I wait all summer to get to fall (and I love summer) so I can finally eat pumpkin pie legally. You know, during the proper pumpkin pie-eating season.

So to abandon a perfect pumpkin pie recipe, that I used for years, was difficult but necessary. My food, no matter how much I enjoyed it, could not involve suffering from another being. I stayed focused on the task at hand. I must now find an equal, to my beloved pie, but without the dairy.

With conviction and passion, I set out on my quest. I tried so many paltry pumpkin pie recipes. Most ended up too liquidy and sad. It was pretty depressing, to say the least.

I received half-hearted encouragement from the family. They tried to console me and convince me that the pies I’d made were good enough. But I knew better. And I wasn’t going to give up.

The day came

One particular day, over four years ago, and just in time for the upcoming pumpkin season, I tried yet another recipe. I tried to temper my excitement when the pleasing aroma of all the provocative spices started wafting through the house.

Now normally, I like a lot of my pies still warm from the oven like apple, cherry, blueberry, peach, and one of my old favorite store-bought pies, Marie Callender’s Razzleberry Pie.

But pumpkin pie, I like to eat cold. However, this time I could not wait. I had a good feeling this was a winner, so I dug in straight from the oven.

Well, I wasn’t disappointed. It was a precious moment when time stood still. I closed my eyes and inhaled that lovely pumped pumpkin pie. And the flavor was perfect. The consistency was on point. So I am now pumped for pumpkin pie again. And don’t you love it when it all works out?

Pumpkin Pie Police

Now if there was ever a career I’d aspire to, it would definitely be the pumpkin pie police. If that ever becomes a thing ( we can’t have people eating pumpkin pie in the off seasons), then sign me up! I’d happily confiscate the illegal pies and squirrel them away. I could partake of their precious scent any time I liked. Then, when the time came to release the pies back into the world when it was allowed again, I’d exchange all those pies with my vegan pumpkin pies and nobody would know the difference. And nobody would get hurt. Then all would be right with the world. But perhaps I’m a bit too enamored with pumpkin pie?

Pumpkin all year!

Anyway, I have a better idea! Why don’t we get a little badass and make pumpkin a year-round treat? Not just one time of year but all the time! No long lines queuing up for a pumpkin latte, no more Instagram pushes of all things pumpkin at the start of autumn, and no sad long faces when the pumpkin season ends far too soon!

We don’t do that to tomatoes, corn, or potatoes! Why the exclusion of pumpkin? I’m here to defend the super squash! I vote for pumpkin all year long!! Who’s with me?!

pumpkin pie
You can almost smell the pumpkin pie spice aroma…

Always save room for pumped pumpkin pie

So whatever happens with our pumpkin love plan may I suggest we start with the making of the pumped pumpkin pie recipe? It will make you smile with joy at the first scent of those irresistible spices.

And if you find you crave a slice during the heart of the summer, never fear!

If I am on the pumpkin police squad and you have made our vegan version of the pie, I will look the other way.

pumpkin pie
a slice of pumped pumpkin pie with Cocowhip topping for the holidays, OR ANYTIME!

Enjoy- my fellow pumpkin people!

P.S. If you want to enjoy a little whipped topping on your perfect pie, I recommend So Delicious Cocowhip.

pumpkin pie
Pumped Pumpkin Pie

P.P.S. To help avoid cracks in your pie (like the one above), try using a deep dish pie pan, and don’t overbake. If using a store-bought pre-formed pie crust, just transfer it to a deep dish pan from the tin it came in, for best results. Cracks do not affect the taste though! 🙂

One more thing! If you find yourself without any pumpkin, but a desire for pie, try our Scrumptious Strawberry Pie

strawberry pie or pumpkin pie, your choice
the Scrumptious strawberry pie

copyright © thehamptonsvegan 2017 – 2025 All rights reserved.

pumpkin pie
thehamptonsvegan

Pumped Pumpkin Pie for all!

A vegan version of pumpkin pie that rivals the original dairy recipe. Rejoice, pumpkin pie people!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dessert
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 14-16 ounce can 100% pure pumpkin
  • 3/4 cup organic sugar can sub with an qual amount of maple syrup
  • 10-12 ounces extra firm silken tofu like mori-nu shelf stable tofu
  • 3 tablespoons cornstarch
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/2 teaspoon all spice
  • 1/2 teaspoon salt
  • 1/4 teaspoon cloves
  • 1 9 inch pie crust like Wholly Wholesome organic pie shell

Method
 

  1. Preheat oven to 425 degrees F.
  2. Blend everything together in a high-speed blender, mixing well to leave no white bits of tofu.
  3. Pour the pumpkin filling into the unbaked pie shell. Place in the oven for 15 minutes.
  4. Decrease oven temperature to 350 degrees F. Bake for another 45-50 minutes.
  5. Cool on a wire rack, then refrigerate.

Notes

For a store bought pie crust try:
Wholly Wholesome Organic Pie Shells

Elegant Eggplant Parmesan Made Vegan And So Simple

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Elegant Eggplant Parmesan made vegan

vegan eggplant parmesan
Elegant Eggplant Parmesan made vegan

This eggplant parmesan recipe is a keeper. My son Zack (another home-grown Hamptons Vegan) requests this recipe often. He follows a vegan eating plan that also omits bread and pasta more often than not so this is a good choice for him.

This is just straight-up good food with so much flavor. It’s simple AND elegant all at the same time. And that’s a beautiful thing.

So pair this with a big green salad and all is right with the world, my friend. Vegan eating in one of its finest forms.

To make this elegant eggplant parmesan entrée you can easily incorporate our recipes for Perfect Parmesan-vegan style,

vegan parmesan
perfect parmesan vegan style

Posh Pesto,

pesto
Pesto Profile

Magnificent Marinara Sauce,

marinara sauce
Magnificent Marinara Sauce

and Ricotta Replica.

Vegan ricotta
Ricotta Replica

Then just add the eggplant!

Because they all come together so elegantly and easily in this recipe. Hence, the name. 🙂

Making Eggplant Parmesan or Going out to eat Italian!

So, sometimes (or all the time, I don’t judge) we all like to go out to eat. It’s nice to take a break from cooking! And it’s also nice to go out for a date night or a celebration.

Or because there’s nothing to eat in the house and now it’s too late to go to the store to pick up ingredients and it will be 11:00 p.m. if we did so we just need to go get food to stop the hangry. (This may or may not be from personal experience).

Then, if you find yourself in one of those situations, we have a recommendation for you!

Centro’s Trattoria and Bar

We tried Centro Trattoria and Bar in Hampton Bays! It’s a hopping place! We had a great time, too. We went on the one day this summer when we had a huge downpour. Shoulda, coulda, woulda brought an umbrella, but I did not.

Oh well, no matter, it was dry and inviting inside (just like the yummy martini I had from the bar)! We felt fortunate to find an open table next to the bar since we didn’t have a reservation.

Next, I naturally asked about vegan options because that is my assignment for the summer and I take it seriously! Thankfully, they were able to oblige. I have a feeling they don’t get that request too often because when they brought out the Aglio E Olio pasta with greens, it also contained some kind of meat. (sigh).

Happily, they made it right and returned soon after with the corrected entrée and an appreciated apology. (And I apologize for the blurry photo. I blame the cocktail 😉

entree from Centro's
yummy vegan entree from Centro Trattorio in Hampton Bays

And happily again, it was very good! I think they broke my heart a little bit when they said their marinara sauce wasn’t vegan, though. Ah, well, Rome wasn’t built in a day, as they say, so it’s a process. And in the infamous words of Ahnold…”I’ll be back!”

So, be ready, Centro. There will be more vegan requests headed your way. Looking forward to our return, soon!

P.S.

If you’ve enjoyed your dinner but are now craving dessert, make our Scrumptious Strawberry Pie!

strawberry pie
the Scrumptious strawberry pie

Or how about our Happy Half Moon cookies?

chocolate and vanilla frosted half moon cookies
half moon cookies
aka black and whites

copyright © thehamptonsvegan 2017- 2025 All rights reserved.

vegan eggplant parmesan
thehamptonsvegan

Elegant Eggplant Parmesan made Vegan

A delicious entree with a beautiful presentation.
Print Recipe Pin Recipe
Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 6 servings
Course: dinner
Cuisine: Italian, vegan
Ingredients Method Notes

Ingredients
  

  • 2 medium eggplant
  • olive oil spray or use olive oil.(about 2 tablespoons)
  • 1 recipe Ricotta Replica connect to recipe instructions in notes
  • 1 1/2 cups marinara sauce connect to recipe instructions for marinara sauce in notes or use store bought.
  • 1/4 cup vegan pesto sauce connect to recipe in notes or use vegan store bought sauce
  • 1/4 cup vegan parmesan connect to recipe instructions or use store bought
  • 1/4 cup panko bread crumbs like Ian's brand or use your favorite
  • 1-2 tablespoons fresh oregano (or 1 teaspoon dried) optional

Method
 

  1. Heat oven to 400 degrees F.
  2. Slice eggplants into 1/2-inch thick slices. You should have enough for 3 or 4 layers of eggplant per stack. If you have extra just make a smaller stack with one of them
  3. Spray both sides of slices with olive oil spray (or brush both sides with olive oil.) Sprinkle with salt and pepper.
  4. Place eggplant slices on an oven-proof rack inside a sheet pan or place them directly on a sheet pan if you don't have a rack. Bake 20 minutes or until golden, flipping over halfway through cooking time.
  5. Meanwhile, mix together panko bread crumbs with vegan parmesan and parsley if using
  6. Spray olive oil onto the bottom of a 9 x 13-inch pan or another casserole dish that will fit the 6 largest eggplant rounds.
  7. After cooking eggplant, reduce oven temp. to 325 degrees F.
  8. Then place 6 of the largest slices on the bottom of the casserole dish. Place a heaping tablespoon of marinara sauce on top of the eggplant rounds.
  9. Add a heaping tablespoon of vegan ricotta on top of the sauce.
  10. Sprinkle the parmesan/panko mixture on top of the ricotta.
  11. Add 6 of the next largest size eggplant rounds on top of the parmesan layer.
  12. Add another large tablespoon of marinara sauce.
  13. Add another layer of vegan ricotta.
  14. Distribute vegan pesto sauce among the 6 stacks.
  15. Add a sprinkle of vegan parmesan/panko mix.
  16. Add the last layer of eggplant rounds to the stacks. Spoon a generous amount of sauce on top of the eggplant. Sprinkle parmesan on top.
  17. Bake for about 20 minutes until heated through. Remove from oven. Add extra parmesan or an additional dollop of vegan pesto if desired.

Notes

Recipe for Ricotta Replica.
Recipe for Magnificent marinara sauce.
Recipe for Posh Pesto.
Recipe for Perfect Parmesan – vegan style.

Bada-Bing-Bada-Boom Bruschetta in a New York Minute

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BADA-BING-BADA-BOOM BRUSCHETTA

bruschetta
Bada-Bing-Bada-Boom Bruschetta on Baguette

Simple, Simple, Simple.

garlic cloves
a little bit of or a lotta bit of) garlic
diced tomatoes
diced tomatoes

and add a little olive oil, basil, and salt… Voila! Bruschetta

bruschetta
…bada-bing-bada-boom bruschetta!
bruschetta
Bruschetta on Baguette

Bada-Bing-Bada-Boom Bruschetta couldn’t be simpler to make. It’s the amazing burst of flavor that astonishes such a simple dish. Fresh from the garden, farmers market, or any market tomatoes are always in abundance at the mid to end of summer here on Long Island. So one of our favorite ways to enjoy them is a simple but robustly delicious bruschetta.

And there are so many ways to enhance this little gem! But I suggest you start with the basic recipe and then make it your own. It’s perfect when you have too many tomatoes and a day-old baguette. The makings of bruschetta are calling your name! So it’s a problem turned into a plan! And lemons into lemonade! You get my drift.

Bruschetta Memories

I still remember the first time I had this lovely treat. It was at my brother and sister-in-law’s house in Corning, NY.

Jackie, my sister-in-law, took out a container of bruschetta from her fridge. Then she toasted up the baguette and spooned on the bright red mixture. The aroma from the oven was heavenly. Soon, after the first bite, my Mom and I and our family were blown away. And how had we never had this amazing taste creation? It was difficult to modestly eat one or two. Because we seriously could have polished off the entire baguette of blissfulness.

We talked about it on the drive back to Mom’s house in Binghamton, that night. And we knew this new-found food would definitely be added to our menu rotations. We laughed about how we would’ve eaten it with a spoon straight out of the bowl but didn’t want to shock my dear sister-in-law, Jackie 🙂

How do I love thee, let me count the ways…

Our bruschetta love continues. Ans although our first encounter was fifteen or twenty years ago, it is still enjoyed here at our Hamptons Vegan home. I make it for Sunday football games and whenever we want an appetizer. Also good for book clubs, or when the kids had sleepovers. And make it for a light lunch, New Year’s Eve, summer picnics, parties, and potlucks, too.

And, I incorporate it into my Magnificent Marinara Sauce, as well! It’s fantastic and we love it so much. So, thank you, Jackie! And, thank you Italy, the original creator! Also, one more muchas gracias to a restaurant in Varadero, Cuba (the restaurant name escapes me, I’ll keep thinking and let you know!) Because they had one of the best bruschetta appetizers I’ve ever eaten. So good in fact that I made it my dinner entrée that night!

bruschetta
bruschetta beauty

Also, for a creamy cheesiness add some Violife Feta on top! AAHHHmazing!

More Italian love

So Italian food is a favorite around here! Therefore, we have some other good specialties we think you’ll like as well!

Try our Lovely, Luscious Vegan Lasagna for an easy but filling comfort food dish.

vegan lasagna
Lovely Luscious Vegan Lasagna

Another good Italian classic is our Elegant Eggplant Parmesan

vegan eggplant parmesan with bruschetta
Elegant Eggplant Parmesan made vegan with bruschetta

And for cheesy additions to compliment your Bada-Bing-Bada-Boom Bruschetta,

make our Perfect Parmesan, our Posh Pesto, and our Ricotta Replica to top it all off!

vegan parmesan cheese ingredients
Because simple ingredients make parmesan-y cheese magic.
pesto
BAM! Basil and friends make Posh pesto!
Vegan ricotta
Ricotta Replica Really Rocks!

And that’s Amore!

copyright © thehamptonsvegan 2017 – 2025 All rights reserved.

bruschetta
thehamptonsvegan

Bada-Bing-Bada-Boom Bruschetta in a New York Minute

A simple recipe that’s bursting with flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 2 cups
Course: appetizers, Side Dish, Snack
Cuisine: Italian, vegan
Ingredients Method Notes

Ingredients
  

  • 5-6 tomatoes diced I usually use plum tomatoes but any type will do.
  • 3 cloves garlic, minced
  • 1/4 cup olive oil
  • 6-8 fresh basil leaves chopped chiffonade style (rolled together into log, then thinly sliced from one end to the other)
  • 1/2 teaspoon salt
  • 1/2 teaspoon oregano optional
  • pepper to taste optional

Method
 

  1. Mix together all ingredients in a glass or ceramic bowl and let marinate for 1-2 hours for the best flavor.

Notes

To serve on a baguette, slice the baguette into 1/2-inch slices and toast in the oven until golden. Remove from oven, brush a little olive oil on one side of the bread slices, and then top with spoonfuls of bruschetta. Add a sprinkle of vegan parmesan, Violife feta, or black olives to garnish if desired.

Vegan Vanilla Cupcakes- a Very Big Victory!

by

vanilla cupcakes
very vegan vanilla cupcakes
Jump to Recipe

The cupcake challenge: Very Vegan Vanilla Cupcakes

So, very vegan vanilla cupcakes have been an elusive and almost impossible dream. They had to pass the test of our family. Everyone tasted samples until we got THE ONE.

We may or may not have woken certain people up from a deep sleep in order to subject them to yet another taste test. ( Sorry, Zookie!)

It was challenging and brutal. (Nah, it was fun). Anyway, we have finally found it!

We all came to the same conclusion and are here to present to you the vegan vanilla cupcake that came out on top. And this recipe is a hands-down winner.

Birthdays, holidays, and special occasion celebrations will need this cupcake for sure. It is the perfect base for any and all icing and topping. These are delicious, don’t sink in the middle, and have a tight/light crumb. Best, these very vegan vanilla cupcakes are dairy-free and vegan/plant-based. So, more people can enjoy them.

This cupcake recipe is our number one winner but we sampled many other recipes on the web. Some of our other favorites included the minimalist baker version here. We also liked it doesn’t taste like chicken‘s vanilla cupcake here. More cupcakes, more happiness!

Now for the surprise…

The ingredients in the very vegan vanilla cupcakes are all common and conventional except for one thing. And if you’ve never heard of adding mayonnaise to a cake recipe, you may wrinkle your nose at first but we urge you to try it.

No one will know the secret ingredient except you. But you won’t believe it either. Because it’s so simple to make this recipe. You can whip this up as quickly as a box! So if you want good vegan vanilla cupcakes these won’t disappoint, we promise!

vegan vanilla cupcakes
very vegan vanilla cupcakes

After fifteen minutes of mixing it up and then 25 minutes in the oven, you will have twelve very vegan vanilla cupcakes for yourself! Or you could share, that’s up to you.

Now make our better buttercream frosting recipe to complete the cupcakes.

2 vegan cupcakes frosted with Better Buttercream Frosting
Cupcakes!

Then use this recipe to make our Summer Sunflower Cupcakes!

summer sunflower chocolate cupcakes
a bouquet of summer dessert flowers

We hope you enjoy your very own vegan vanilla cupcakes as much as our family does!      xoxo

copyright © thehamptonsvegan 2017 – 2025 All rights reserved.

vanilla cupcakes
thehamptonsvegan

VEGAN VANILLA CUPCAKES- A VERY BIG VICTORY!

Vegan vanilla cupcakes with a surprise ingredient!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 cupcakes
Course: Dessert
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 2 cups all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 1 cup sugar
  • 1 tablespoon vanilla
  • 1 cup vegan mayo *see note
  • 1 cup icy cold water

Method
 

  1. Preheat oven to 350 degrees F
  2. In a medium-sized bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat together sugar, mayo, and vanilla.
  4. Mix the flour mixture into the wet mixture in thirds alternating with cold water. Blend well. Divide batter evenly among cupcake tins lined with cupcake papers.
  5. Bake for 22-24 minutes or until a toothpick comes out clean.
  6. Cool cupcakes in tin on a wire rack for 3 minutes. Then tip them out of the tin onto the wire rack to finish cooling. When the cupcakes are cooled completely, frost them as desired.

Notes