easy vegan recipes

I had my first taste of açaí in 2011 at a beachside stand in Ipanema, Rio de Janeiro, Brazil. It was a simple cup of frozen tart fruit topped with granola and banana slices. Since that time, I'm happy to report that açaí has become more widely available in the United States, from juices to powders to frozen packets. Unfortunately, the fruit spoils too quickly to be transported here fresh.

Açaí bowls are the most common way to enjoy this exotic fruit, but I've come to love acaiaçaí smoothies just as much. It's a really versatile flavor that makes great combinations with other fruits, and even chocolate and peanut butter. I've decided to share my four favorite açaí smoothie recipes with you so you can enjoy this fruit just as much as I do!

Toss out that store-bought frozen vegan lasagna. Scrap all the other vegan lasagna recipes you've tried. Yes, this vegan lasagna recipe is that good.

Before we get to the recipe, I need to mention that the flavor of a good lasagna is highly dependent on the sauce you use. So if you don't make your own, I strongly recommend that you use a high-quality sauce, like Rao's or the Silver Palate. (Although these brands are pretty expensive, I can often find one or the other on sale at Whole Foods, and I stock up when I see them).

Sometimes, I create a recipe, and even I can't believe how amazing it turned out. This frosting is one of those recipes.

As I've mentioned in previous recipes, I used to have a cupcake business many years ago. I've been (slowly) working on creating vegan versions of my old recipes. When I created my vegan carrot cake recipe, I wondered how I was going to recreate a cream cheese frosting to go with it. I wanted to avoid using store-bought non-dairy cream cheese because they vary so widely in their taste and ingredients.

Some of my favorite childhood Christmas memories are of the holiday cookies. Each member of my dad's side of the family would make one or two types of cookies each year and bring them to my grandmother's house. In the basement were two long folding tables with endless tins of cookies of all types. After dinner, my grandmother would let us go downstairs and pick whatever Christmas cookies we wanted.

We also got to participate in making some of the cookies. As children, that usually meant roll-out sugar cookies that we got to decorate.

This vegan French toast has the perfect soft, custard-like center and crispy fried outside with plenty of eggy cinnamon and vanilla flavor! It's incredibly easy to make, and it tastes just like the French toast you enjoyed as a kid. Perfect for lazy weekends and holiday brunches for a crowd.

On lazy weekends, I'm a huge fan of sweet and indulgent brunches. Along with pancakes, cinnamon rolls, and blueberry muffins, this French toast is one of those recipes that I make regularly when I'm craving a sweet breakfast.

If you're looking for a holiday brunch that the whole family will love, this French toast won't disappoint! Plus, it's incredibly easy to make.

When I was in college and learning to cook, the first dishes I perfected were Italian pasta dishes, like lasagna, fettuccine alfredo, and of course, stuffed shells. Stuffed shells are a delicious comfort food for me, but they're made with cheese and eggs. Fortunately, I've managed to create delicious vegan ricotta from tofu, and stuffed shells are once again on the menu in my kitchen. A little bit of flour helps to bind everything together in place of an egg.

These vegan stuffed shells are so easy to make, they can be made any day. But they are also perfect for holidays like Christmas and Easter, or family gatherings; the whole family will love them.

My favorite way to prepare pretty much any kind of vegetable, from sweet potatoes to bell peppers, is roasting. Roasted vegetables are so easy to prepare, they're healthy, and they taste amazing. When Easter, Thanksgiving, or Christmas come around, I like to give my roasted vegetables a little something extra.

This roasted carrots recipe gets some added flair with a glaze made from vegan butter, maple syrup, and lemon juice, and a cashew-tahini sauce with a delicious blend of spices. Rainbow carrots add a colorful wow factor (but plain orange carrots work too!) This is the perfect side dish for the holidays or any special occasion.

Tender cinnamon-caramel apples paired with a sweet and crunchy oat streusel topping create the best apple crisp ever! It's 100% vegan, and can be made gluten-free with one substitution.

Apple crisp is the dessert I find myself making all fall and winter long. It has all the flavors I love in apple pie, but is so much easier to prepare! Plus, it's great for sharing and bringing along to holiday parties and gatherings.

I made eight versions of this apple crisp before I got it just right. I've tested it with multiple methods and ingredients, so I'm 100% sure that any apple crisp fan is going to absolutely love this recipe. No one will ever know it's vegan if you don't tell them!

This vegan green bean casserole is so rich and creamy, no one will guess it's vegan! But this version is even tastier than the classic, because it's made with fresh green beans and a from-scratch mushroom cashew sauce that packs a ton of flavor. It's also super easy to make and has a make-ahead option for busy holidays.

This recipe came about by accident after I found a vegan sour cream on sale at the grocery store and I was trying to figure out what to do with it. Many trials and variations later, I've arrived at the perfect vegan version of this classic favorite!

Personally, I really love the creaminess and flavor of Yukon gold potatoes for this side dish. However, if you want a more traditional texture, feel free to use regular baking (Russet) potatoes.