Category: non-dairy

Vegan  Spinach Artichoke Cups

* Disclosure: This post contains affiliate links. That means I will be compensated if you make a purchase after clicking on my links. All opinions are my own.

Hello everyone and happy (almost) summer,

The birds are chirping, the sun is shining, the lawn needs mowed, and everybody suddenly is having get togethers again. I haven’t made my incredibly delicious summer pasta salad yet or even my indulgent vegan macaroni salad, but I did come up with something new. I was at the store and spotted “egg roll” wrappers and decided that I was going to repurpose them for bite size appetizers. After some kitchen cabinet, refrigerator, and soul-searching, I came up with Vegan  Spinach Artichoke Cups.

This savory snack is ready in under 30 minutes and calls for just ten ingredients (including spices!). Have a party this evening, but no time to prepare for it except the morning? No problem! These vegan spinach artichoke cups are the perfect appetizer that you can serve at room temperature. Give them a try! They’ll fly off the platter.

What are some of your favorite go to snacks for summer parties?

Cheers and happy eating!

Jocelyn

5 from 1 vote
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Vegan Spinach Artichoke Cups

These vegan spinach artichoke cups are the perfect appetizer that you can serve at room temperature. These are savory, indulgent and ready in under 30 minutes!

Course Appetizer
Cuisine American
Keyword Vegan Appetizer, Vegan Spinach Artichoke Cups, Vegan Wontons
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes

Ingredients

  • 24 vegan wonton wrappers
  • 1/4 cup vegan mayonnaise
  • 1/4 cup vegan sour cream
  • 12 oz. vegan cream cheese
  • 1/2 15 oz. can artichokes diced
  • 1/4 red pepper, extra large diced
  • 1 cup spinach chopped
  • 1/2 tsp smoked paprika
  • 1/2 tsp garlic salt
  • 1/2 tsp onion powder
  • salt to taste
  • pepper to taste

Instructions

  1. Preheat the oven to 375°F and place cupcake liners in a muffin tin. 

  2. Press a wonton wrapper into each of the baking cups and fold the sides in a bit. (If you can't find vegan wonton wrappers, you can cut summer roll/ egg roll wrappers into quarters).

  3. Bake for 6 minutes or until golden brown and crispy. 

  4. While the cups are baking, dice the red pepper and artichokes.                    

  5. Heat the vegan cream cheese until soft. Mix the vegan mayonnaise, vegan sour cream, smoked paprika, garlic salt, onion powder, salt and pepper.

  6. Add the artichokes, red pepper, and spinach. Mix well.

  7. Remove the cups from the muffin tin and cupcake liners and place on a cooling rack for five minutes.

  8. Scoop the vegan cheese and veggie mixture into the cups.

  9. Top with smoked paprika and enjoy!

Vegan JUST Scramble

Hello everyone,

Are you a breakfast person? Growing up my typical breakfast was PopTarts, Eggos, or cereal. On the weekends my mom would make pancakes or French toast. Eggs were occasionally a central part of the meal, but I was never a huge fan. After going vegan, I quickly fell in love with tofu scrambles and other faux ‘egg’ meals. However, scrambled eggs and omelets were a rare treat on a vegan restaurant menu—not something I would make at home. Well that’s all changed now that JUST Egg launched.

JUST Egg scrambles and tastes like eggs. But it’s egg-free, non-GMO, cholesterol-free, dairy-free and still includes 5g of protein per serving. In my honest opinion, this is the best “fake” egg on the market. It’s so easy to cook and tastes great. One of the primary ingredients is mung beans, and I’m not surprised. A friend from many years ago used to make “omelet-like” mung bean pancakes for me on the weekend. I always loved them so I’m not surprised I really like this vegan egg alternative. Anyway, after going through two bottles over the course of a few weeks, I perfected my Vegan JUST Scramble recipe. The texture is perfectly soft, but also slightly crisp, with a low-key savory flavor ready for sautéed veggies and your favorite vegan cheese. Check out this quick and easy recipe below.

Cheers and happy eating!

Jocelyn

 * Disclosure: This post contains affiliate links. That means I will be compensated if you make a purchase after clicking on my links. All opinions are my own.

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Vegan Rustic Pepper and Onion Mini Tarts

* Disclosure: This post contains affiliate links. That means I will be compensated if you make a purchase after clicking on my links. All opinions are my own.

Hello everyone,

It’s me again. I apologize for being so MIA lately, but I’ve been slammed at work, visiting with family, and recovering from back to back contagions. I’ve been pondering and plotting all the recipes I want to share with you, and I’m excited about today’s post on Vegan Rustic Pepper and Onion Mini Tarts!

These aren’t just ordinary pepper and onion tarts. Not at all. I jazzed up a long-time flavor combination favorite just the way I like it. Instead of roasted red peppers, I used piquillo peppers. Instead of regular sautéed onion, I let them go longer to caramelize them. Then I thinned the vegan cream cheese to make a softer landing pad right on top of the surprisingly vegan Pepperidge Farm Puff Pastry Cups.

Cheers & happy cooking!

Jocelyn

Continue reading “Vegan Rustic Pepper and Onion Mini Tarts” →

Stuffed Mini Sweet Peppers with Vegan Cream Cheese

*Disclosure: This post contains affiliate links. That means I will be compensated if you make a purchase after clicking on my links. All opinions are my own.

Hello everyone,

I am so excited to share a newly tested recipe that is sure to be a hit at your next summer soirée! Give my recipe for raw Stuffed Mini Sweet Peppers with Vegan Cream Cheese a try!

This recipe simply calls for a handful of raw vegetables, vegan cream cheese, a few select spices, and requires minimal prep time and no cooking. How much simpler can it get? The best part—it’s a truly hassle free recipe but the end result still packs a serious flavor punch!

Raw Mini Sweet Peppers

I made these Stuffed Mini Sweet Peppers with Vegan Cream Cheese as an appetizer for my friend’s veggie BBQ, and the entire plate with gone within the hour. People kept going back for seconds due to the bright colors and great taste. I believe I found another “goto recipe” to keep in rotation with my time-tested indulgent vegan macaroni salad and fresh summer pasta salad!

Give this recipe a try and let me know what you think! Printable recipe below!

Cheers & happy eating!

Jocelyn

Continue reading “Stuffed Mini Sweet Peppers with Vegan Cream Cheese” →

Recipe: Summer Pasta with Sautéed Eggplant & Zucchini

Hello everyone,

It might still be warm out, but that doesn’t stop me from cooking my one true love—pasta! My garden has been producing such nice squash, that I’m a bit tired of sautéing it and eating it “plain.” This week, I decided to use zucchini to make a chunky pasta sauce. Plus, I harvested the most beautiful Japanese eggplants. They are thin, sweet, and have the perfect texture! I combined these magical ingredients and made the best Summer Pasta with Sautéed Eggplant & Zucchini.

This hearty pasta dish comes together in under 30 minutes, but it looks like it would take much longer! It’s quick and easy—warm and inviting. It’s simply the perfect dish for a post-work date night. What’s your favorite date night dish? Let me know!

Cheers & happy eating!

Jocelyn

PS – Like this recipe? Check out my homemade gnocchi!

* Disclaimer: This post contains affiliate and referral links. I may earn a commission or bonus if you click through to make a purchase.  All opinions are my own. I only work with companies and brands I personally support. Continue reading “Recipe: Summer Pasta with Sautéed Eggplant & Zucchini” →