Apple season is here for autumn. No matter what kind of apple is your pick, you absolutely must create some kind of treat. Vegan Apple Crumble has entered the chat. This remix of apple pie is for those of us who aren’t good with dough but still want to enjoy the warmth of America’s favorite dessert. The top layer of the apple mix will be oats instead of dough but it’s just as enjoyable as the classic.
This dessert is perfect for fall from Thanksgiving dinner to weekend after dinner delights. Let’s get it baking below:
π Vegan Apple Crumble Pie π₯§
Warm, spiced apples baked in a flaky crust with a golden oat crumble topping. Sweetened with maple syrup and agave for a cozy, homemade fall dessert.
Prep Time: 15 minutes | Cook Time: 40–45 minutes | Total Time: ~1 hour
Ingredients
- Vegan pie crust (9-inch)
- Apples
- Agave syrup
- Maple syrup
- Vanilla extract
- Rolled oats
- Plant-based milk
- Cinnamon
- Nutmeg
- Optional: chopped pecans or walnuts
- Vegan ice cream or whipped cream for serving
Instructions
- Preheat oven to 350°F (175°C).
- Peel, core, and slice about 4–5 medium apples.
- In a medium pot over medium heat, add the sliced apples with about 1 cup of maple syrup, 1 cup of agave, 3 tablespoons of vanilla extract, 1 tablespoon of cinnamon, and 1 tablespoon of nutmeg. Stir and cook for 8–10 minutes until the apples soften and the mixture becomes fragrant and slightly syrupy.
- In a bowl, mix about 2 cups of rolled oats with 1/2 cup of maple syrup, 1/2 of agave, a splash of plant-based milk, and 1 tablespoon of cinnamon. Stir until the oats are well-coated and slightly sticky. Add a handful of chopped pecans or walnuts if desired.
- Spread the cooked apple mixture evenly inside the 9-inch pie crust.
- Top with the oat mixture, spreading it evenly to form a thick crumble layer.
- Bake for 40–45 minutes, or until the topping is golden brown and crisp.
- Let the pie cool for at least 1 hour before slicing. Serve warm with vegan whipped cream or a scoop of plant-based vanilla ice cream.
It’s pumpkin spice season, but have you ever got into sweet potato spice? Last autumn, I came across a recipe to make Sweet Potato Spiced Latte and I’ve been sold ever since! I’m a much bigger fan of sweet potatoes over pumpkins, so this hit every spot!
Let’s get into the recipe:
☕ Sweet Potato Spiced Latte π
Ingredients
- 1 small sweet potato, peeled and boiled
- 1 cup brewed coffee or espresso
- 1 cup plant-based milk (almond, oat, etc.)
- 1–2 tbsp sweetener of choice (maple syrup, agave, or date sugar)
- 1 tsp vanilla extract
- 1 tsp pumpkin spice blend or 1/2 tsp cinnamon + 1/4 tsp nutmeg
- (Optional) Vegan whipped cream + extra spice for topping
- (Optional) Ice cubes for serving cold
Instructions
- Peel, cut, and boil the sweet potato until fork-tender, then drain.
- In a blender, combine:
- Boiled sweet potato
- 1 cup brewed coffee
- 1 cup plant-based milk
- 1–2 tbsp sweetener
- 1 tsp vanilla extract
- 1 tsp pumpkin spice blend or cinnamon + nutmeg
- Blend until smooth and creamy.
- Serve hot, or pour over ice for an iced latte.
- Top with vegan whipped cream and a sprinkle of spice if desired.
Prep & Cook Time
- Prep Time: 5 minutes
- Cook Time: 10 minutes (boiling sweet potato)
- Total Time: ~15 minutes
It’s the harvest season and what’s better than a scrumptious, old fashioned sweet potato pie, but it vegan? Sweet potatoes of all kinds are all the rage for in season autumn produce and it’s one of my favorite vegetables. I turned a fall staple dessert into a delicious plant based dish ready and perfect for everything from Thanksgiving to cozy evenings with the family. Here’s how it all goes down:
π₯§ Vegan Sweet Potato Pie
⏱️ Time
- Prep Time: 20 minutes
- Cook Time: 45–50 minutes (filling) + 45–60 minutes (roasting sweet potatoes)
- Cooling/Chilling Time: 4 hours
- Total Time: ~6 hours (includes chilling) | ~1.5–2 hours active
π§Ύ Ingredients
- 1 pound (about 2 medium) sweet potatoes
- ¾ cup plant milk
- 1 cup agave or sweetner of choice
- 1 teaspoon pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 4 tablespoons arrowroot powder or cornstarch
- 1 vegan pie crust (store-bought or homemade)
π©π½π³ Instructions
- Prepare the Sweet Potatoes: Preheat oven to 400°F (200°C). Pierce sweet potatoes with a fork, roast 45–60 min until tender. Cool slightly, then peel and mash. It's best to place them in a blender for a smoother consistency.
- Make the Filling: In a large bowl, combine mashed sweet potatoes, plant milk, sweetner, vanilla, cinnamon, ginger, nutmeg, and salt. Mix until smooth.
- Thicken the Mixture: Dissolve cornstarch in 1 tbsp water. Stir into sweet potato mixture until fully incorporated.
- Assemble the Pie: Pour filling into prepared pie crust, smooth top.
- Bake: Bake 45–50 minutes until filling is set and a knife inserted in the center comes out clean.
- Cool and Serve: Cool to room temperature, then refrigerate at least 4 hours to fully set. Serve chilled or at room temp.
π½️ Tips & Variations
- Gluten-free crust works well.
- Add 1 tbsp maple syrup or 1 tsp ground cloves for extra flavor.
- Top with vegan whipped cream or a sprinkle of cinnamon when serving.
It’s that time of year again. For all things pumpkin spice, apple cider scented, cinnamon topped, and harvest full! It’s fall, y’all! Let’s dig into what Whole Foods has to offer, but in vegan.
Produce
Fall squashes, pumpkins, and of course apples are plentiful. Oranges have also made their way into the fall must haves category.
Beverages
Pumpkin spice lattes are always the main event every fall and Whole Foods has more than enough to go around along with creamers and much more.
Sweets
Is it really fall if you’re not munching on something sweet? It’s that season for all of the rich and decadent treats.
Canned Goods
Plenty more to go around, but here are some that really stood out to me as fall perfect for the pantry.
Snacks
Even the chips are in the mood for fall.
Baking
Last but not least, some fun pumpkin inspired baking mixes.
Keep in mind different locations will have different items, there are even new items that get brought into stores so I’ll try to update the list the best that I can. Happy shopping and happy autumn harvest.
Ever been hungry but you didn't want to cook? It definitely be like that sometimes, a lot actually! I came up with this delicious meal off laziness, but boy did it slap severely! Wild rice, fried oyster mushrooms, and raw vegetables is a quick, fulfilling dish perfect for lunch or dinner.
I'm s huge fan of rice, I have to eat it with almost every meal. I used Lundberg's wild rice as a base for this dish and gathered some fresh white onions, bell peppers, and guacamole.
My favorite part of this dish was the fried oyster mushrooms! This is a great vegan alternative for chicken especially. To make them, grab some oyster mushrooms and clean them. I usually clean my veggies with ACV and water or fruit and veggie spray cleaner.
Next, create a powder batter. I love frying my mushrooms with garbanzo bean flour with cayenne pepper, sea salt, and onion powder, Stir it all together, dip your mushrooms in the batter and get to fryin'! I prefer to cook and fry my plant based yummies in grapeseed oil.
Lastly, I sprinkled hemp seeds on top for an extra protein boost. Delicious and nutritious!
What's your favorite lazy meal to make?
Happy 2024, everyone! I’m on a mission to check out all the vegan spots in Chicago! On my latest foodventure, I traveled to
The Chicago Diner in the Lakeview/Boystown neighborhood on Halsted street before going to see the long awaited
Black Panther movie Γ±
The Chicago Diner has been around since 1983 despite the naysayers informing Mickey Hornick and "Chef Jo" Kaucher that a meat free restaurant would never work. The duo ignored the scoffers and decided to go for a vintage theme mirroring classic diners of past decades and the rest is history. The menu features meatless delights from seitan burgers to vegan pancakes and even has gluten free options on certain dishes.
Upon my visit, the place was packed! Definitely not a slept on restaurant. The wait was about 35 minutes, but honestly the food was definitely worth it (keep in mind this was a fairly warm Saturday night too).
The Truffle Mushroom Lentil Loaf plus a side of Sweet Potato Fries. Great meal and finely seasoned. I'm a big lover of mushrooms and since I've been on my vegetarian turned vegan journey, I've always wanted to have a bite of mushroom loaf in remembrance of my meatloaf eating days.
Chile. This dish broke the mold! When I was a meat eater, I never checked for steak like that, unless it was chopped into a taco. So with that stated, I definitely didn't care for Country Fried Steak. This beautiful dish here is Country Fried Steak made from seitan and my goodness, it was delicious! Drenched in gravy with a side of sauteed veggies and mashed potatoes, this has got to be one of the best vegan dishes (other than my own food!) that I've tasted in months.
I sat at the bar for my dinner, so it definitely gave me a genuine old school feel. Next time, and yes there will be a next time, I definitely want to try some of the desserts!
There are two TCD locations
Rating: 9.5/10
The Chicago Diner is located at 3411 N. Halsted, Chicago, IL 60657 in Lakeview open from 11am-10pm from Mondays to Thursdays, 11am-11pm on Fridays, 10am-11pm on Saturday, and 10am-10pm on Sundays, 773-935-6695
The Chicago Diner is located at 2333 N. Milwaukee Ave, Chicago, IL 60647 in Logan Square open from 11am-10pm from Mondays to Thursdays, 11am-11pm on Fridays, 10am-11pm on Saturday, and 10am-10pm on Sundays, 773-252-3211
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