The Hamptons Vegan

Living the Vegan Lifestyle

#VeganRecipes

The Best (and Easiest) Vegan Gravy

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

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

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

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

‘Hmm, I should try this,’ I thought.

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

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

“What?” He asked.

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

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

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

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

This vegan gravy couldn’t be easier.

The simple ingredients are:

oil,

flour,

vegetable broth,

soy sauce or tamari,

nutritional yeast,

poultry seasoning,

and a pinch of Dijon mustard.

And that’s it!

It makes about 1 1/2 cups.

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

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

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

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

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

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

© thehamptonsvegan 2017-2025 all rights reserved

vegan gravy on mashed potatoes
thehamptonsvegan

The Best (and Easiest) Vegan Gravy

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

Ingredients
  

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

Method
 

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

Notes

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

Spicy Spinach is a Simple Sidekick for Many Meals

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spicy spinach
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Spinach is delicious… but not everyone agrees

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

And it doesn’t take much effort either.

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

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

Spicy Spinach is quick and healthy.

It only takes a couple of minutes to make.

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

And never throw out your uneaten spinach again.

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

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

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

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

Spicy Spinach is Simple, Simple, Simple!

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

slice garlic

slice garlic

add cayenne to garlic

saute garlic and add cayenne

wilt the spicy spinach

add spinach, toss, and wilt

plated spinach with cayenne, balsamic, and garlic

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

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

That’s it.

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

Bonus

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

Trust me. You’re gonna love it!

More Green Choices

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

© thehamptonsvegan 2017 – 2024. All rights reserved.

spinach with garlic, balsamic, and cayenne
thehamptonsvegan

Spicy Spinach

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

Ingredients
  

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

Method
 

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

Notes

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

Homemade Chocolate Pudding Is One Of Our Favorite Desserts

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chocolate pudding
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And Who Doesn’t Love Chocolate Pudding?

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

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

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

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

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

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

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

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

But Can We Make A Good Vegan Chocolate Pudding?

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

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

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

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

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

Now let’s break it down:

CHOCOLATE PUDDING

Step 1

First, assemble the ingredients.

chocolate pudding ingredients

Step 2

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

Mix together chocolate pudding ingredients.

Step 3

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

Chocolate pudding comes to a boil.

Step 4

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

Add butter and vanilla to chocolate pudding.

Step 5

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

Dish the pudding into 4 bowls.

How easy is that?!

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

chocolate pudding with cocowhip

Chocolate pudding with a Cocowhip topping!

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

© thehamptonsvegan 2017-2025 all rights reserved

thehamptonsvegan

Chocolate Pudding

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

Ingredients
  

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

Method
 

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

Rice Pudding is the best go-to comfort food

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homemade vegan rice pudding
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A Creamy Dreamy Rice Pudding For All

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

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

Are you a vegan who loves rice pudding too?

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

Simple shelf-stable ingredients for the win!

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

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

rice pudding ingredients

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

Step 1 making rice pudding

RICE PUDDING Step 1

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

step 2 bring pudding to a boil

Step 2

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

Time to stir the pudding

Step 3

Stir for 5 minutes.

Add vanilla to the pudding

Step 4

Remove from heat and add vanilla. Mix.

Get your bowls ready for the hot pudding

Step 5

Get your bowls ready for the hot pudding!

Dish up that rice pudding

Step 6

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

For dessert, of course… but maybe breakfast too?

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

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

So make this recipe! And enjoy rice pudding again.

Bowls of rice pudding

© thehamptonsvegan 2017-2025 all rights reserved

bowl of vegan rice pudding
thehamptonsvegan

Creamy Dreamy Vegan Rice Pudding

Vegan rice pudding with only 5 ingredients.
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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.

Golden Milk is the Gold Mine of Good Stuff

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pouring a mug of golden milk
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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
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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

 
 
 
 
 

Pancakie Pancakes are the best pancakes!

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pancakes. time to eat!
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Pancakie pancakes. Oh, the memories!

Pancakes were (and probably still are) my family’s favorite breakfast. It goes way, way back. When everybody was little, our Bryan began calling them “pancakies.” It remained endearing to our family. To this day, they are often still requested for breakfast by this name. No, he will never live this down.

But the original pancakies were not vegan. It took trial and error to convert our vegan pancakes to the pancakie standards we remembered.

Our trial and error resulted in the batter being too thick, too sticky, or not working at all.

Perfect Pancakie Pancakes

But then we came across this perfect recipe that does not fail. It works every single time we make it. And throw in some extra yummies to take it to the next level. (Berries for me and chocolate chips for the rest of the gang.) Except for the Big Guy that is! It’s plain pancakes with a little vegan butter and maple syrup. And that’s what makes them great, too. They are versatile but also just fine the way they are.

pancake, not ready to flip.
Don’t flip the pancake yet!
pancake ready to flip
Now it’s ready- flip that pancakie!

And the ingredients couldn’t be any simpler! Mainly shelf-stable items that are easily purchased at your local grocery store. So you can whip these babies up anytime you have a pancakie craving!

Future Pancakies

We know you’re going to love these. So you should plan to make a double batch! And you can freeze these for more pancake breakfasts throughout the week. Just reheat them in the toaster and enjoy an easy pancakie breakfast. Cook once, eat twice! (Or three or four times!)

golden brown pancake
Golden brown pancake perfection

These pancakes are a classic. And they taste amazing with a side of saucy apples on top!

Sauteed apples atop pancakes
Saucy Apple Topping

But if you want to change it up occasionally, try our Joyful Gingerbread Pancakes or our Favorite French Toast! They work great when you’re feeling like breakfast for dinner, too!

© thehamptonsvegan 2017-2025 all rights reserved

stack of pancakes
thehamptonsvegan

Pancakie Pancakes

The best in breakfast comfort food.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 16
Course: Breakfast
Cuisine: vegan
Ingredients Method

Ingredients
  

  • 1 cup unbleached all purpose flour
  • 3 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon ground flax seed
  • 3 tablespoons water
  • 1 cup non-dairy milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon vanilla
  • 1 tablespoon vegan butter or oil for pan

Method
 

  1. Mix flour, sugar, baking powder, and salt in a large bowl.
  2. Mix ground flax seed with water in a medium-sized bowl, and let thicken up for about 5 minutes.
  3. Add the milk, oil, and vanilla to the flax/water mixture and stir it well.
  4. Add wet ingredients to dry ingredients. Don't overmix. Let the mixture set while preparing the pan.
  5. Heat a nonstick pan on medium-high heat until hot.
  6. When heated, add butter or oil and let it heat through. Then add about 1/3 cup of batter to the pan. Do not move pancakes until small bubbles start to appear on the edges.
    Gently lift an edge to check for golden color underneath. Then carefully lift the edges gently until your pancake flipper can easily go completely under the pancake.
    Then flip and finish cooking the other side, checking for doneness after about 1 minute.
    If pancakes are cooking too quickly, turn the heat down a notch. If the pan isn't completely nonstick, grease it well.
  7. Add in any mix-ins of your choosing. If you use different add-ins like chocolate chips, bananas, and berries, place them on the tops of the pancakes as they cook. But if you want the same add-ins in all the pancakes, mix them into the batter before pouring them onto the griddle.
  8. To keep them warm as you finish cooking the rest of the batter, place a wire cooling rack inside the oven set to warm (or 170 degrees Fahrenheit.).Add the finished pancakes to the rack until ready to eat.

Believe It Vegan Beef Stew is Better

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vegan beef stew
Vegan “beef” stew

What’s Better Than Beef Stew? Vegan Beef Stew!

Vegan beef stew is better! Because it has no meat, but lots of veggies. And it tastes just as good as any real beef stew.

Believe it vegan beef stew is one of my favorite warm bowls of comfort and joy that I love so much when it’s cold outside. And it’s one of the foods I miss during the summer but don’t let myself make it until the first frost. Then it makes it even more special, knowing it only comes at certain times of the year.

Waiting Through The Seasons

So the foods that remind me of spring are asparagus, new potatoes, fresh berries, fresh salads, and pretty much anything bright green… spring green.

And summer means corn on the cob, potato salad, tomatoes, zucchini, and actually any barbecued grilled veggies, watermelon, and strawberry.

Then for autumn, anything and everything with pumpkin and pumpkin spices, apple cider, apple pie, warm soups, and butternut squash.

And last but not least, winter foods. Ahhh, winter foods. The longest season in the Northeast U.S. and the season of food that makes me happy every year.

Because the warm casseroles, the baked goodies, and the cranberries return! And the holiday dinners, parties, cookies, and pies, oh my! And of course, mashed potatoes, gravy, green bean bake, vegan macaroni and cheese, and the Believe It Vegan Beef Stew. MMM-Mmm.

The longest season

But winter isn’t my favorite. That first snow is pretty. But after the fifth snowstorm, not as much. And I find by February I’m more than ready for spring and warmer weather. Because I miss the birds, the sounds of nature, and the signs of life outside the window. I’d appreciate any evidence of movement other than a snowflake. A little green on the ground again or on the branches of the grey trees is what I’m craving.

I’ve heard it said that Westhampton Beach has a population in the ballpark figure of 30,000 people in the summer. In the winter months, it supposedly drops to something like 3,000. All I know for sure is, it gets much quieter, businesses close up shop and everybody and everything seems to move inside. Then all the people, the lawn furniture, and the colors disappear.

The Tuesday after labor day has the moniker “Tumbleweed Tuesday” around here and it lives up to its name. There’s a slowing down that goes along with the disappearance of the traffic, the long lines, and the unfamiliar faces; but the light that shines through all this abundant winter darkness lies in the kitchen.

Head to The heart of the Home and Make Vegan Beef Stew

After spending summer months trying to avoid the oven and eat fresher, lighter fare, it’s inviting to head back to the warmth of the kitchen and the comforting foods just waiting to be recreated when the temperatures drop.

One of the yummiest wintertime foods in our home is Believe It Vegan Beef Stew. It’s a bowl full of flavor like a warm loving hug, corny as that may sound.

Believe It Vegan Beef Stew is just one of the reasons that help me realize the winter isn’t all gloom and doom. The snows bring a new kind of beauty and a warm cup of tea by the fireplace is the perfect invitation for a good book. My love of fuzzy socks and flannel pajamas is re-found and all the good movies and tv shows are back, so, gotta look on the bright side!

More to Love

So I guess the conclusion is, all the seasons have something good to offer. It’s a beautiful thing. And with winter lasting extra-especially longer than the rest of the seasons, around here, there’s more eating going on. And by the end of winter, more of me to love, too! Thank goodness for spring and summer activities!

vegan beef stew
A warm bowl of vegan stew
More winter comfort foods

Other warm love in a bowl is found in our Miraculous Minestrone Soup:

minestrone soup or vegan beef stew
a bowl of goodness also known as Miraculous Minestrone Soup!

And mix up your favorite pasta with our Vegalicious Vegan Cheese Sauce for a mac and cheese masterpiece!

vegan cheese sauce
 

Finally, you need to make our Lovely Luscious Vegan Lasagna for another layer of love for your winter nights.

vegan lasagna with a salad or vegan beef stew
Lovely Luscious Vegan Lasagna

Warmest regards for those coldest of nights!

P.S. Check out our post, Main Street Westhampton Beach if you decide to make a stop in the village.

copyright © thehamptonsvegan 2017 – 2025 All rights reserved.

vegan stew
thehamptonsvegan

Believe It Vegan Beef Stew

A warm, filling bowl of comfort food keeps you happy through the coldest of winter days.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: dinner
Cuisine: vegan
Ingredients Method Notes

Ingredients
  

  • 1 9 oz. package vegan beef tips (like Gardein) OR use 10 oz. of Beyond Meat Plant-Based Steak Tips or 8 ounces of mushrooms
  • 2 tablespoons oil
  • 1 large onion, chopped (about 1 cup)
  • 2-3 medium carrots, (about 1 1/2 – 2 cups) chopped
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 3 tablespoons flour
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon all spice
  • 2-3 medium potatoes (about 2 cups) cut into bite size pieces
  • 1 cup frozen peas
  • 1/2 cup red wine
  • 3 cups broth use faux beef broth like Better than Bouillon No Beef Base, or any vegan mushroom or vegetable broth
  • salt and pepper to taste

Method
 

  1. Heat a large skillet over medium-high heat and add 1/2 the oil to the pan.
  2. Lightly brown vegan beef tips (and/or mushrooms) then remove from pan and set aside.
  3. Add the rest of the oil to the pan and then add onions, celery, and carrots, cooking until translucent and softened- about 5 minutes or so. (If the pan starts to brown too much, add a bit of broth or water to deglaze the pan.)
  4. Add seasonings, flour, and garlic to the pan and cook an additional 1-2 minutes.
  5. Slowly add wine and then broth while stirring.
  6. Add potatoes and peas and bring to a boil. Reduce heat to a simmer and cook for 25 – 45 minutes, uncovered. Stew is done cooking when potatoes and carrots are fork tender and sauce is thickened.
  7. Return beef tips (and/or mushrooms) to the pan for a few minutes to heat through. Finish with a dash of salt and pepper to taste.

Notes

Better than Bouillon No Beef Base broth 
Gardein Beefless Tips
Beyond Meat Steak Tips              
These products can also usually be found at Whole Foods, and they are sold in many grocery stores and Target. 
 

Nautical Not Tuna Sandwich Because It’s Better

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not tuna salad
naturally nautical not tuna salad

The nautical not tuna sandwich is a swashbuckling sandwich for seafarers,

salty dogs, and everyone else, too!

PD Pirate
Our Salty Dog-
PD Ceasar Danger
vegan not tuna sandwich
Naturally nautical not tuna sandwich

Ahoy, Mateys!

Why do you need a not tuna sandwich? Because you are feeling adrift without your old standby tuna fish sandwich?  Marooned on your own private desert isle while others enjoy their can of chicken-of-the-sea? Then come about and sail over to the Hamptons Vegan harbor to make your very own naturally nautical not tuna sandwich!

This super tasty filling will have you exclaiming “shiver me timbers!!” after the first bite.

“Aarrggh!”, you say?! Impossible, you think?

But wait! Tis true! We’ve got the treasured booty right here.

So consider us your PVD (personal flotation device ) on the vegan sea!

Our Not Tuna Sandwich is a vegan buoy on the world’s rough seas!

First, the naturally nautical not tuna salad is made of easily available ingredients from your galley. And next, it mixes together quickly. But, best of all, there’s no pillaging, no savagery, and no plundering involved. Now we’re making way!

Because this will make a great lunch any day of the week. But most definitely on September 19th! What’s so special about that day, you ask?

That’s International Talk Like A Pirate Day! Arr, Arr, Arr!

So brush up on your pirate swagger for that eventful day. Then get ready to take your taste buds along for the voyage with us!

Hoist the mainsail and scuttle the jib! Old standby tuna fish sandwiches are going asunder!

Now hop aboard our vegan vessel. And it’s all hands on deck. Because this naturally nautical not tuna sandwich is seaworthy and it’s made for everyone.

Because no fish are harmed in the making of this treasure and it contains healthy grub, you’re in for clear sailing!

So your seafaring dreams have come true with a fish-like sandwich without the fish. Now that’s what mermaid dreams are made of!

Now, let’s weigh anchor and set sail for blue skies, calm waters, and naturally nautical not tuna lunches. Yeah, it’s a mouthful. And a tasty one, too!

Coming ashore for a not tuna sandwich!

While chowing on the naturally nautical not tuna sandwich is a perfectly yummy seafood substitute we have plenty of veggie alternatives to satisfy everyone.

So don’t worry, all you land lubbers! Because The Hamptons Vegan is your home port for all things vegan; not just the faux fishy choices but so much more. And check out one of these other sandwich fixins below for plenty of tried and true, plant-based goodies:

Try our Glorious Grilled Veggie Sandwich, Extra sloppy for ya’s sloppy joes, or enjoy our Party Potato Salad with one of our sandwich choices!

September 19th is coming!

Meanwhile, let’s work on that pirate lingo for the big day!

“Batten down the hatches and swab the poop deck!”

“Ahoy, me hearties!”

A”Blimey bucko, this naturally nautical not tuna sandwich is the bounty we’ve been pillaging for!”

ARR, ARR, ARR!!

A treasure chest of credit for the not tuna sandwich

No pirate worth their weight in doubloons would survive without a little help from their fellow vegan shipmates! And while we’re on this vegan voyage together, no man (or woman) is an island.

Hence, a boatload of credit is due to one of the captains (captian-ettes?) of blogging, the minimalist baker.

Her recipe for a vegan chickpea sunflower sandwich is our model for this recipe. And we would be adrift at sea without her blog to help navigate the waters. So, we lift a growler of grog to her!

not tuna salad
naturally nautical not tuna salad
not tuna salad
naturally nautical not tuna salad to sail away with
not tuna salad
not tuna salad in the octopus garden

copyright © thehamptonsvegan 2017 – 2025 All rights reserved.

vegan chickpea not tuna sandwich

Naturally Nautical not tuna sandwich

A substitute for tuna, made with chickpeas.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 servings
Course: lunch
Cuisine: sandwiches
Ingredients Method Notes

Ingredients
  

  • 1 15 ounce can or box chickpeas (aka garbanzo beans)
  • 1/4 cup vegan mayo
  • 2-3 tablespoons onion minced I prefer red
  • 1/4 teaspoon Old Bay seasoning optonal
  • 1/2 stalk celery, finely chopped
  • 2 tablespoons toasted sunflower or pumpkin seeds,salted
  • 1 tablespoon finely chopped pickle or pickle relish optional
  • 1 teaspoon maple syrup
  • salt and pepper to your liking

Method
 

  1. Drain chickpeas and pour them into a bowl or pie plate wide enough to mash. Mash up chickpeas with fork or potato masher leaving some whole. Add in rest of ingredients. Use for sandwich filling, dip for crackers or wrapped in a lettuce leaf.

Notes

My favorite way to enjoy this sandwich is on lightly toasted ciabatta bread or roll with romaine lettuce and a thick slice of tomato. Love it!

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!
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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.