If you love this recipe, you should try my seitan vegan turkey as well as my Vegan Wellington and my Jackfruit Pot Roast.

Thank you to Taylor for sponsoring this post! I’ve worked with them many times in the past and it means a lot to me that you support the brands that make my blog possible! Today, I’m showing you how to make this STUFFED Vegan Turkey Roast using Taylor’s digital kitchen thermometer to help you cook the roast to perfection.

Earlier this year, I posted my AMAZING Vegan Roast recipe and y’all went crazy for it! It was so fun seeing you all making it for Thanksgiving.

Quite a few people asked if the turkey could be stuffed similar to a “Tofurky” that you can buy at the store and the answer is YES. I figured I would give you a whole new recipe showing how I do it.

Why You’ll LOVE This Recipe

• Showstopper Dish: Perfect for impressing guests at Thanksgiving or any holiday meal. I really love serving this for Christmas dinner as well.
• Versatile: You can use any stuffing recipe—even boxed stuffing works great!
• Packed with Flavor: From the herb rub to the crispy rice paper, every bite isSO DELICIOUS!
• Make-Ahead Friendly: Prep the loaf ahead of time, then roast it when you’re ready to serve it!

Ingredients we’re working with

• Vital Wheat Gluten – this is the main base of the recipe. It’s used to create the seitan.
• Silken tofu – I also tested this with firm tofu and it does work but I like it with silken tofu a lot more.
• Seasoning – we’re using a few different things to season this turkey including fennel seeds, nutritional yeast, poultry seasoning, onion and garlic powder, and salt.
• Broth – the steam the turkey and add extra flavoring.
• Stuffing – you can use my delicious vegan stuffing recipe or any other that you prefer! You can even use a meat-free boxed mix of stuffing.
• Rice paper – this is what we’re using for the “skin” of the turkey. You *could* skip this but I LOVE how crispy it makes the outside.
• Herb roast – a good mixture of dried herbs, olive oil, and salt + pepper.

How to make this Homemade Tofurky

Make the seitan and press it out into a rectangle. Place the stuffing in the middle.

Fold the seitan over top of the stuffing.

Seal up the edges so that the stuffing is fully enclosed.

Steam the roast in a steamer basket for about 25 minutes.

You’ll know the roast is done steaming when it reaches 160 degrees F.

Wrap the loaf in rice paper and brush with olive oil. Sprinkle on the rub seasonings and roast for 30 minutes.

Tips for success

• Don’t Skip the Steaming: This step ensures your seitan is tender and fully cooked before roasting.
• Rice Paper for the Win: The rice paper gives the loaf a crisp, golden finish that’s reminiscent of turkey skin.
• Customize Your Stuffing: Use your favorite vegan stuffing recipe or a store-bought option for convenience.
• Monitor the Broth: Keep an eye on the steaming broth to prevent it from evaporating entirely.

Storage Instructions

Fridge: Store leftovers in an airtight container for up to 4 days.

Freezer: Wrap slices individually and freeze for up to 2 months. Reheat in the oven or microwave until warmed through.

If you try this Stuffed Vegan Turkey recipe or any other recipe on Food with Feeling, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating below to let others know how much you loved it. Happy cooking!! It helps others who are thinking of making the recipe, and I would love to hear about your experience making it.

And don’t forget to tag me on Instagram @foodwithfeeling!

Thanks again to Taylor for sponsoring this post and thank YOU for supporting the brands that make my blog possible!

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Stuffed Vegan Turkey

This STUFFED Vegan Turkey is my take on a homemade Tofurky that's relatively simple to make and tastes absolutely delicious!

Course dinner, vegan, vegan dinner

Cuisine American

Diet Vegan, Vegetarian

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Servings 6

Calories 182kcal

Author Brita Britnell

Ingredients

• 1 ½ cups vital wheat gluten
• 14 oz block silken tofu
• 1 tablespoon water
• 2 teaspoons of poultry seasoning or something like Adobo seasoning also works well!
• ⅓ cup nutritional yeast
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 2 teaspoons crushed fennel seeds optional but highly recommended
• 1-2 cups of veggie broth for boiling
• 1 serving vegan stuffing
• 3 sheets rice paper
• Optional: springs of fresh rosemary and thin slices of citrus for roasting

For the herb rub:

• ½ teaspoon dried thyme
• ½ teaspoon dried parsley
• 1 teaspoon paprika
• Good pinch sea salt
• Freshly ground black pepper
• Olive oil for brushing

Instructions

• In the bowl of a food processor, add in the tofu and water and process until completely smooth and no lumps remain. Add in the vital wheat gluten, poultry seasoning, nutritional yeast, garlic powder, onion powder, salt, and fennel and blend until the mixture completely comes together and forms a ball inside of the food processor. Keep going until it all comes together into a tight ball as seen in the photos.
• On a piece of parchment paper, form the mixture into a to rectangle roughly 8×10 inches. Place the prepared stuffing into the middle and form it tightly into a loaf in the center. Wrap the seitan around the stuffing, pinching the edges all around so that it's completely sealed. Grease a steamer basket and place the loaf on top.
• Bring a pot or skillet of veggie broth to a simmer (using just enough so that it doesn’t simmer over and touch the loaf too much). Once simmering, add in the loaf and cover. Let steam for 25 minutes, checking to be sure there is always liquid in the pan to steam the seitan. Use a kitchen thermometer to check that the center is roughly 160 degrees F and that's when it's done. Remove from the heat.
• Working one at a time, run the rice paper sheets under water for 10 seconds each. Place the first 2 sheets on a piece of parchment paper so that they overlap in the middle a few inches. Place the seitan loaf in the middle and wrap the rice paper up the sides so that it hugs the loaf. Place the remaining piece of rice paper on the top and wrap it around the loaf so the whole thing is covered.
• Preheat the oven to 400 degrees F. Grease a roasting dish and, if using, arrange the rosemary and citrus in the pan and then put the seitan loaf on top. Brush all over with olive oil and then sprinkle generously with salt, freshly cracked black pepper, as well as the dried parsley, thyme, and paprika.
• Roast in the oven for 25-30 minutes or until it’s nicely browned and crispy. Let rest, slice, and enjoy!

Notes

You can use any stuffing recipe that you want! I even tested this with boxed stuffing (no shame! I grew up eating it and still kind of love it) and it turned out great.

Nutrition

Serving: 6g | Calories: 182kcal | Carbohydrates: 12g | Protein: 28g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 1mg | Sodium: 595mg | Potassium: 224mg | Fiber: 1g | Sugar: 1g | Vitamin A: 252IU | Vitamin C: 0.1mg | Calcium: 70mg | Iron: 3mg

The post Stuffed Vegan “Turkey” appeared first on Food with Feeling.

Looking for more vegan breakfast ideas? Try my Classic vegan cinnamon rolls as well as my Oat Flour Pancakes AND my Vegan French Toast!

Thank you to Taylor for sponsoring this post! I’ve worked with them many times in the past and it means a lot to me that you support the brands that make my blog possible! Today, I’m showing you how to make the PERFECT Vegan Cinnamon Rolls using a Taylor food scale to measure the flour!

There’s NOTHING I love more than a good pan of fresh cinnamon rolls on Christmas morning! Especially when I’m able to prep them the night before for MINIMAL work the morning of.

I wanted to elevate my cinnamon roll game this holiday season with these GINGERBREAD Cinnamon Rolls- they’re like the classic but with a slight flavor twist that you’ll love!

Why You’ll LOVE This Recipe

• Easy to customize: Add nuts, raisins, or swap the frosting for a vegan cream cheese glaze!
• Holiday vibes in every bite: Packed with warm gingerbread spices like cinnamon, nutmeg, and ginger!
• Vegan-friendly: Perfect for anyone following a plant-based diet. if you only need these to be egg free, feel free to use regular milk and butter.
• Make-ahead option: Prep them the night before for a stress-free holiday breakfast.
• Soft, fluffy, and gooey: The perfect texture for a cinnamon roll.

The Importance of Measuring Flour by Weight

When it comes to baking, precision is key—and this is especially true for flour. While using measuring cups might seem like the easiest option, it’s also the most inconsistent. A cup of flour can vary greatly depending on how you scoop it—sometimes you’ll end up with too much flour, which can make your dough tough and dense. Other times, you might not have enough, leaving your dough too sticky to work with.

That’s why I highly recommend measuring your flour by weight. Using a kitchen scale ensures that you get the exact amount called for in the recipe, every single time. Most baking recipes (including this one!) work best with a standard measurement of 120 grams of flour per cup.

Don’t have a kitchen scale yet? They’re affordable, easy to use, and a total game-changer for baking. Trust me—you need one! THIS is the Taylor scale I used for this recipe

Ingredients we’re working with

• Sugar: good old fashioned white sugar works great.
• All purpose flour: I suggest getting a higher quality flour for this recipe. I’ve never tried making this particular recipe gluten free but if that’s something you’re interested in, your best bet is to use a gluten-free 1-1 flour.
• Plant-based milk: any kind of plant based milk would work well in this recipe including coconut milk, soy milk or oat milk.
• Vegan butter: I’ve been really liking the Country Crock plant butter lately but whatever you have will work well!
• Active dry yeast and salt
• Brown sugar and vegan butter for the filling PLUS some warming spices
• Molasses: for that classic gingerbread taste!

Tips for success

1. Don’t overheat the milk mixture: If the milk is too hot, it’ll kill the yeast. Aim for a “bathwater” temperature—around 110°F. I use this Taylor digital thermometer to make sure the temperature is just right!
2. Let your dough rise in a warm spot: If your kitchen is cold, you can let the dough rise in a slightly warmed oven (turn it on for 1-2 minutes, then off).
3. Soft butter is key for the filling: Ensure the butter is spreadable but not melted to get that perfectly gooey filling we all love!
4. Use a sharp knife or dental floss to slice: Dental floss ensures clean cuts without squishing the dough. A good cerated knife also works well.
5. Frost while warm: Spread the frosting while the rolls are still hot to let it melt into the crevices—heavenly!

Storage Instructions

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Place in an airtight container and refrigerate for up to 5 days. Reheat before serving.
• Freezer: Freeze unfrosted rolls for up to 3 months. When ready to enjoy, simply thaw, warm, and frost.

If you try this Vegan Gingerbread Cinnamon Rolls recipe or any other recipe on Food with Feeling, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating below to let others know how much you loved it. Happy baking!! It helps others who are thinking of making the recipe, and I would love to hear about your experience making it.

And don’t forget to tag me on Instagram @foodwithfeeling!

Thanks again to Taylor for sponsoring this post and thank YOU for supporting the brands that make my blog possible!

More vegan breakfast ideas for you:

• Vegetarian Breakfast Hash
• Vegan French Toast
• Tempeh Bacon
• Baked Vegan Donuts

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Gingerbread Cinnamon Rolls

These Gingerbread Cinnamon Rolls are VEGAN and simple to make! They can even be prepped the day before for easy cinnamon rolls in the morning.

Course baking, Breakfast, vegan breakfast

Cuisine American

Diet Vegan, Vegetarian

Prep Time 2 hours hours

Cook Time 30 minutes minutes

Servings 12

Calories 387kcal

Author Brita Britnell

Ingredients

For the dough:

• 1 ½ cups milk of choice at room temperature*
• ⅓ cup vegan butter melted
• ¼ cup organic sugar
• 1 packet active dry yeast 2 1/4 teaspoon of yeast
• 4 cups flour (500g) divided
• ¾ teaspoon salt

For the filling:

• ½ cup vegan butter at room temperature you want it to be soft enough to spread along the dough
• 3 tablespoons molasses
• ¾ cup brown sugar
• 1 tablespoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon ground ginger

For the frosting:

• 1 cup powdered sugar
• 1 tablespoon milk of choice

Instructions

• In a small saucepan, mix together the milk, butter, and sugar. Cook over low-medium heat, stirring frequently, until the sugar is dissolved and the liquid reaches 110 degrees F. It should feel like a nice hot bath but should NOT be too hot to touch. If your liquid gets too hot, you need to let it cool down (roughly to 110 degrees) before proceeding —hot liquid will ruin the yeast.. Remove from the heat.
• Sprinkle the packet of yeast over top of the milk mixture and let sit for 2 minutes so the yeast can activate. Pour the mixture into a large bowl.
• Add in 3 1/2 cups of flour and the salt. Mix with a wooden spoon until just combined. Cover the bowl and let the dough rise for 1 hour. It should rise to nearly double.
• Pre-heat the oven to 350 degrees F and grease a roughly 9×13 inch casserole dish and set aside.
• In a small bowl, mix together the butter, molasses, brown sugar, cinnamon, nutmeg, and ginger for the filling. Set aside.
• Add an additional 1/2 cup of flour to the dough and mix with your hands until combined. It will be a little shaggy at this point. Turn out onto a well floured surface and knead for about 3 minutes. If the dough is sticky at all, add more flour, 1 tablespoon at a time.
• On a floured surface, roll the dough out into a rectangle that’s roughly 15 x 9 inches. Stretch the corners just a bit to make sure that everything is even.
• Spread the softened butter on the dough leaving about a 1/4 inch margin around the edges. Evenly sprinkle on the brown sugar and cinnamon mixture.
• Starting at one of the longer edges, tightly roll up the dough and place the log seam side down. Cut the dough into 12 even pieces and then place them into the prepared baking dish. Cover the dish and let rise again for 30 minutes. If desired, you can cover the dish and place it into the fridge overnight so they're ready to bake in the morning.*** Bake for 30 minutes.
• Prepare the frosting by whisking together the frosting ingredients. Once out of the oven, frost immediately and ENJOY!

Notes

*you can use any plant based milk that you want here

***to bake the cinnamon rolls in the morning, prepare them the night before and put them in the fridge BEFORE the second rise. Take them out of the fridge 1 hour before you desire to bake them so that they can rise for a second time (they should puff up a decent bit). To lightly speed up the 2nd rise, you can put them in the oven for 30 minutes at 100 degrees F BEFORE starting to pre-heat the oven. Proceed with the recipe as usual.

Nutrition

Calories: 387kcal | Carbohydrates: 65g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 266mg | Potassium: 194mg | Fiber: 2g | Sugar: 33g | Vitamin A: 653IU | Vitamin C: 0.03mg | Calcium: 74mg | Iron: 2mg

The post Gingerbread Cinnamon Rolls appeared first on Food with Feeling.

I’ve worked on this recipe for MONTHS and I absolutely love LOVE how it turned out! I tested it so many different ways and this final version is PURE perfection.

I often get a lot of pushback when I create traditional meat recipes turned vegan but quit frankly, I do not care ONE BIT! If vegan turkey is not your thing then you can move right along.

But for those of you that are interested in a VEGAN TURKEY that’s soft on the inside, crispy on the outside, and absolutely packed with SO MUCH flavor, you have landed in the right place. Let’s dive right on into this one.

Ingredients you’ll need:

• Vital Wheat Gluten. This is the VITAL component of the recipe. It’s found at most grocery stores in the flour or health foods section.
• Silken tofu. I tried this recipe with several different types of tofu and I decided that silken tofu gives the turkey the best texture without drying it out at all.
• Spices.
• Nutritional yeast.
• Rice paper. this is absolutely optional but it gives the turkey “skin” that gets browned and beautifully crispy in the oven.

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Vegan Turkey

Course dinner, vegan, vegan dinner

Cuisine American

Diet Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Servings 6

Calories 181kcal

Author Brita Britnell

Ingredients

• 1 ½ cups vital wheat gluten
• 14 oz block silken tofu
• 1 tablespoon water
• 2 teaspoons of poultry seasoning or something like Adobo seasoning also works well!
• ⅓ cup nutritional yeast
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 2 teaspoons crushed fennel seeds optional but highly recommended
• 1-2 cups of veggie broth for boiling
• 3 sheets rice paper
• Optional: springs of fresh rosemary and thin slices of citrus for roasting

For the herb rub:

• ½ teaspoon dried thyme
• ½ teaspoon dried parsley
• 1 teaspoon paprika
• Good pinch sea salt
• Freshly ground black pepper
• Olive oil for brushing

Instructions

• In the bowl of a food processor, add in the tofu and water and process until completely smooth and no lumps remain. Add in the vital wheat gluten, poultry seasoning, nutritional yeast, garlic powder, onion powder, salt, and fennel and blend until the mixture completely comes together and forms a ball inside of the food processor. Keep going until it all comes together into a tight ball as seen in the photos.
• On a piece of parchment paper, form the mixture into a tight loaf about the size of a small loaf of bread. Aim for it to be roughly 9 inches long by 5 inches wide and about 3-4 inches tall. Grease a steamer basket and place the loaf on top.
• Bring a pot or skillet of veggie broth to a simmer (using just enough so that it doesn’t simmer over and touch the loaf too much). Once simmering, add in the loaf and cover. Let steam for 25 minutes, checking to be sure there is always liquid in the pan to steam the seitan. Uncover and remove from the heat.
• Working one at a time, run the rice paper sheets under water for 10 seconds each. Place the first 2 sheets on a piece of parchment paper so that they overlap in the middle a few inches. Place the seitan loaf in the middle and wrap the rice paper up the sides so that it hugs the loaf. Place the remaining piece of rice paper on the top and wrap it around the loaf so the whole thing is covered.
• Preheat the oven to 400 degrees F. Grease a roasting dish and, if using, arrange the rosemary and citrus in the pan and then put the seitan loaf on top. Brush all over with olive oil and then sprinkle generously with salt, freshly cracked black pepper, as well as the dried parsley, thyme, and paprika.
• Roast in the oven for 25-30 minutes or until it’s nicely browned and crispy. Let rest, slice, and enjoy!

Nutrition

Serving: 6g | Calories: 181kcal | Carbohydrates: 12g | Protein: 28g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 1mg | Sodium: 438mg | Potassium: 227mg | Fiber: 1g | Sugar: 1g | Vitamin A: 168IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 3mg

The post Vegan Turkey appeared first on Food with Feeling.

These CHEESY Stuffed Hasselback Potatoes are simple to make and such a delicious and fun side dish! You can easily customize these based on your preferences and even make them dairy free by leaving the cheese out completely.

Why you will love this recipe

• They taste incredible: These hasselback potatoes might be popular because of their visual appeal, but they also have the best taste and texture. The thin cuts get nice and crispy, while the inside will be perfectly tender. The garlic, butter and cheese melts in between the folds for deliciousness in every bite.
• Easy to make: They may look complicated but you’ll be surprised by how easy they are to make. Once you slice the potatoes, and season them, the oven will do the rest for you.
• Versatile: Cheesy potatoes pair well with any of your main dishes or protein. Plus you can swap the flavor and seasonings with whatever you want! You could even add taco seasoning and Mexican cheese and serve these with Mexican food.

Ingredients needed:

Just a handful of simple ingredients is all you need to whip up a fancy-looking but oh so easy side! Here’s what’s needed to make this hasselback potato recipe:

• Potatoes. I really love this recipe with russet potatoes, but honestly any good baking potatoes would work well including yukon gold potatoes.
• Garlic butter. We’re going to melt our butter and mix in some garlic powder, salt and pepper. When you brush it on, you want to make sure that some of it gets inside of the potatoes.
• Cheese. I used cheddar cheese on the inside and a little parmesan on top.
• For topping. I LOVE these topped with chives (or fresh herbs such as rosemary or thyme!) and a little sour cream.

How to make this recipe

You might assume that these are difficult to make because of the unique fan-like appearance. They are actually so simple! It takes just a little bit of extra time to make the cuts, but it’s totally worth it. Here’s how:

1. Make the cuts. Pre-heat the oven to 425 degrees F. Slice the potatoes by placing them (one at a time) in between 2 wooden spoons of kitchen utensils (see video for reference). This will allow you to more accurately slice the potatoes without slicing too far down to the bottom. Make very thin slices into the potato going all the way across. You want the slices to be roughly 1/4 inch thick each. Having a very sharp knife will make this easier.
2. Bake. Place the potatoes, cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with a little salt. Bake for 50 minutes.
3. Make the garlic butter mixture. Meanwhile, in a small bowl, mix together the melted butter, salt, pepper, and garlic powder.
4. Add cheese and butter. After 50 minutes, remove the potatoes from the oven and evenly distribute the slices of cheddar cheese into the cuts of the potatoes. I added a slice of cheese in roughly every 3rd-4th cut. Brush the tops of the potatoes with the butter mixture. Sprinkle with the parmesan cheese.
5. Continue to bake. Bake for 15 more minutes. Top with chives and enjoy!

Helpful tips

• To peel or not to peel. Whether or not to peel your potatoes is a matter of personal preference. I actually really like the peel! The skin adds texture, gets deliciously crispy and houses a good portion of the nutrition in potatoes.
• Change the flavor. Experiment with different flavorings and seasonings. Some tasty options are chili powder, Italian seasoning and ranch seasoning.
• Toppings. Serve these with a dollop of sour cream, crumbled bacon, chives and any other favorite toppings. Or enjoy them as-is straight out of the oven!

Frequently asked questions

Storage recommendations

• Storing. To store your leftover hasselback potatoes, place them in an airtight container in the fridge for up to 4 days.
• Reheating. You can reheat these in a microwave-safe dish for 1-2 minutes until they are heated through, or warm in a preheated oven at 350ºF for 6-8 minutes.

More potato recipes you’ll love:

• Instant Pot Mashed Potatoes
• Vegan Mashed Potatoes
• Vegan Scalloped Potatoes
• Potato Leek Soup

That’s it for today! I’m excited to see more of you making this recipe because it’s seriously so simple and SO GOOD! if you do make it, PLEASE tag my on Instagram @foodwithfeeling!

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Cheesy Hasselback Potatoes

These Cheesy Hasselback Potatoes are simple to make and an absolutely fun way to serve baked potatoes!

Course Side, Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4

Calories 407kcal

Author Brita Britnell

Ingredients

• 4 russet potatoes all roughly the same size
• 1 tbsp olive oil
• 3 tbsp unsalted butter melted
• 1 tsp fine sea salt
• ½ tsp freshly ground black pepper
• 1 tsp garlic powder
• 3 tbsp Parmesan cheese freshly finely shredded
• 4 oz block of sharp cheddar thinly sliced
• chives for garnish chopped

Instructions

• Pre-heat the oven to 425 degrees F.
• Slice the potatoes by placing them (one at a time) in between 2 wooden spoons of kitchen utensils (see video for reference). This will allow you to more accurately slice the potatoes without slicing too far down to the bottom. Make very thin slices into the potato going all the way across. You want the slices to be roughly 1/4 inch thick each. Having a very sharp knife will make this easier.
  4 russet potatoes
• Place the potatoes, cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with a little salt. Bake for 50 minutes.
  1 tbsp olive oil
• Meanwhile, in a small bowl, mix together the melted butter, salt, pepper, and garlic powder.
  3 tbsp unsalted butter, 1 tsp fine sea salt, 1/2 tsp freshly ground black pepper, 1 tsp garlic powder
• After 50 minutes, remove the potatoes from the oven and evenly distribute the slices of cheddar cheese into the cuts of the potatoes. I added a slice of cheese in roughly every 3rd-4th cut. Brush the tops of the potatoes with the butter mixture. Sprinkle with the parmesan cheese.
  4 oz block of sharp cheddar, 3 tbsp Parmesan cheese
• Bake for 15 more minutes. Top with chives and enjoy!
  chives for garnish

Notes

• Storing. To store your leftover hasselback potatoes, place them in an airtight container in the fridge for up to 4 days.
• Reheating. You can reheat these in a microwave-safe dish for 1-2 minutes until they are heated through, or warm in a preheated oven at 350ºF for 6-8 minutes.

Nutrition

Calories: 407kcal | Carbohydrates: 40g | Protein: 13g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 839mg | Potassium: 925mg | Fiber: 3g | Sugar: 1g | Vitamin A: 578IU | Vitamin C: 12mg | Calcium: 276mg | Iron: 2mg

The post Cheesy Hasselback Potatoes appeared first on Food with Feeling.

A Pavlova is surprisingly easy to make with just 7 ingredients. It’s made by whipping up a meringue from egg whites, sugar, vanilla, vinegar and cornstarch and that’s how you get a delicate, crisp outside layer and marshmallow soft inside. Then add the whipped cream and fruit to really take this cake to the next level. It’s an irresistible dessert that will have everyone begging for more!

Ingredients needed

This pavlova recipe only requires a handful of simple ingredients, many of which you probably have in your kitchen right now! Check out the recipe card at the bottom of the post for exact measurements.

• Egg whites: You’ll need 3 egg whites from a whole egg, not from a carton. Bring them to room temperature, so they will whip up faster and have better structure.
• Sugar: Granulated sugar will add the perfect amount of sweetness.
• Vanilla extract: Adds a bit of warmth and vanilla flavor.
• White vinegar: The acidity in the vinegar will help the egg whites hold air and form peaks.
• Cornstarch: For a crispy outside texture with a soft and chewy center.
• Whipped cream: Pile on the sweet, luscious whipped cream!
• Fresh fruit: The options are endless! I love adding blueberries, raspberries and strawberries. Add whatever you love!

Variations and substitutions

• Lemon juice: You can sub the white vinegar for an equal amount of lemon juice, if that’s what you have.
• Whipped cream: I highly recommend making my favorite whipped cream recipe. It takes even less time to prepare than the pavlova!
• Toppings: Want to jazz this up even more? You can drizzle on some caramel sauce or chocolate sauce. You can also add fruits like kiwi, mango, peaches or pomegranate!

How to make this recipe

There are a few essential steps to this dessert, but it is so worth getting it right. This might just be your new favorite sweet treat! Here’s how it all comes together:

Start by beating your egg whites in a large bowl until they’re frothy and eventually stiff. I like to do this in my stand mixer but you can also use a mixing bowl and whisk or electric mixer. Gradually pouring, begin to beat in all the sugar until it’s thoroughly incorporated.

Next, add in the vanilla, cornstarch, and vinegar and beat until well mixed.

The below picture is a good visual of what the stiff peaks should look like after mixing all of the ingredients with the egg whites.

On a parchment paper lined, insulated baking sheet, spoon the mixture into circles of your desired size. You can theoretically make this one giant pavlova the size of a cake or, as we did, you can make them 5-7 inch wide circles. Make a well in the center of each pavlova. This is where the whipped cream goodness and fruit will sit later.

Simply bake for an hour and then let the sit in the turned off oven, with the door cracked a bit, for another hour. Letting them rest in the oven like this, I was told, is to prevent them from cracking too much.

Once completely cool and just before serving, top with whipped cream and fresh berries or another favorite fruit and enjoy!

Frequently asked questions

What is a pavlova?

Pavlova is a meringue-based dessert that can either be made into one large cake or mini cakes, like in this recipe. It originated in either Australia or New Zealand in the early 20th century and was named after the Russian ballerina Anna Pavlova.

What does a pavlova taste like?

A pavlova has a texture that is light and crisp on the outside with a slightly chewy middle. It tastes like a light, airy marshmallow. The added whipped cream and fruit add more depth and texture.

How should pavlova feel when cooked?

When a pavlova is done cooking, the outside will be dry to the touch and the inside should be marshmallowy.

Storage recommendations

Pavlova tastes best the day that it’s made, but if you have some leftover, then you can store it for a day or two. Transfer the leftovers to an airtight container and store them at room temperature.

More delicious desserts to try

• Rainbow Cookies
• Easy Fruit Dip
• Homemade Twix Bars
• Peanut Butter Bars

One last bite

Be sure to save this recipe! I love to see your delicious creations and share the tastiest feedback. SO, if you make this recipe and you love it, please remember to tag me on Instagram @foodwithfeeling! I can’t wait to see you sharing this recipe! 🙂

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Pavlova

Steal the show with this gorgeous Pavlova dessert! It has a light and crispy texture on the outside with a wonderfully soft inside. Top with whipped cream and fresh berries for a sweet treat that’s perfect for any occasion or celebration! 

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 6

Calories

Author Brita Britnell

Ingredients

• 3 egg whites room temperature
• ¾ cup sugar
• ½ teaspoon vanilla extract
• ½ teaspoon white vinegar
• 1 teaspoon cornstarch
• Whipped Cream amount depends on your preferences but I’d say about 1.5 cups
• Fruit of your choice again, amount depends on your preferences

Instructions

• Pre-heat the oven to 250 degrees F.
• Beat your egg whites in a large bowl until they’re frothy and form very soft peaks.
• Gradually pouring, begin to beat in all of the sugar and continue beating until the mixture forms hard peaks.
• Add in the vanilla, cornstarch, and vinegar and beat until just combined.
• On a parchment lined, insulated baking sheet, spoon the mixture into circles of your desired size (~5-7 inches round). Make a well in the center of each pavlova.
• Bake for one hour and 15 minutes. Once done, turn the oven off and let the pavlova sit in the oven with the door cracked open for about another hour. This is to prevent them from cracking.
• Finish by topping with whipped cream and fruit and ENJOY!

Notes

Pavlova tastes best the day that it’s made, but if you have some leftover, then you can store it for a day or two. Transfer the leftovers to an airtight container and store them at room temperature.

The post Pavlova appeared first on Food with Feeling.

I’m partnering up once again with Natural Delights which is my GO TO source for fresh and delicious Medjool dates! I used their pitted dates to make this simple but delicious Brussels sprouts recipe that you’re going to love!

A few years ago in Nashville, I had a version of this recipe at a restaurant and have been craving it EVER SINCE. It’s a flavor combination that honestly seems a little odd at first but somehow just works so well together. This is definitely one of those “don’t know it until you try it” situations- trust me!

And hopefully you know by now HOW MUCH I really love Brussels sprouts. I’ve created so many delicious sprout recipes at this point but I never get sick of them. This particular recipe is a play on my classic Sea Salt & Garlic Brussels Sprouts that I make quite often.

For this recipe, we’re going to be adding in the chopped Medjool dates as well as a *little* bit of crumbled goat cheese on top. The cheese is completely optional, so feel free to leave it out if you’re dairy free/ vegan. But if not, I high suggest just adding the cheese :)

Either way- the recipe turns out amazing and makes for such a great holiday side dish (or just an everyday side dish!).

I really like to use fresh Brussels sprouts when possible. However, I do sometimes makes this with a bag of frozen sprouts and it still tastes delicious. So, use whatever you’re able to find/ have on hand already.

For the dates, I’m using 12 ounces of Natural Delights Pitted Medjool dates. I ALWAYS have them on hand and love that the pits have already been removed- it makes the whole process a lot easier. The pitted dates are also a favorite in our house for snacking because they’re so deliciously sweet and are great for a quick on-the-go snack. We’re big fans!

Here are the ingredients in this recipe:

• Brussels sprouts
• Natural Delights Medjool dates
• Sea salt
• Crumbled goat cheese
• Lots of garlic!

Pretty simple but again- the flavor combination is just so good!

I’m eager to hear how you like this recipe and what you think about dates with Brussels sprouts!

If you end up making this recipe, please be sure to snap a photo and tag me on social media! And thanks again to Natural Delights for sponsoring this post and thank YOU for supporting the brands that make my blog possible.

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Date Brussels Sprouts

Easy sauteed brussels sprouts with caramelized medjool dates!

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 475kcal

Author Brita Britnell

Ingredients

• 1 pound Brussels sprouts can be fresh OR frozen and thawed, rinsed
• 12 ounces Natural Delights Medjool Dates pitted and chopped
• 2 tablespoon butter
• 2 tablespoon extra virgin olive oil
• ~1 teaspoon of sea salt
• Pepper to taste
• 3 cloves garlic finely minced
• 4 ounces Goat Cheese crumbled, optional

Instructions

• If using fresh brussels sprouts, cut off the stems and slice the brussels sprouts in half from the stem area to the top of the sprout.
• In a skillet over medium heat, combine half of the oil and half of the butter and heat until butter is just melted all the way through.
• Add in the brussels sprouts and sprinkle with the sea salt and pepper until the sprouts are evenly covered.
• Cook over medium heat, toss occasionally, for about 5 minutes or until the brussels sprouts begin to soften.
• Add in the minced garlic as well as the remaining oil and butter and cook, tossing occasionally, for an additional 4-5 minutes. Remove the sprouts to a clean bowl and return the skillet to the heat.
• Over medium heat, place the dates into the skillet and cook for 2 minutes, stirring often. This will lightly caramelize the dates.
• Add the Brussels sprouts back in and toss to combine. Let cool slightly and serve warm with a sprinkle of goat cheese on top. ENJOY!!

Notes

These Brussels sprouts are best served immediately, however, I do enjoy leftovers served over a salad and they will stay fresh in the refrigerator for up to 3 days. For best results, reheat leftovers in a skillet on the stovetop to crisp everything up. You can also reheat in the microwave, if preferred.

Nutrition

Calories: 475kcal | Carbohydrates: 75g | Protein: 11g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 179mg | Potassium: 1051mg | Fiber: 10g | Sugar: 59g | Vitamin A: 1450IU | Vitamin C: 97mg | Calcium: 148mg | Iron: 3mg

The post Date Brussels Sprouts appeared first on Food with Feeling.

A few years ago, I posted this simple vegan sugar cookie recipe and I love it SO MUCH! It’s seriously one of my favorite baked goods on the blog. Since then, I’ve found every excuse possible to use the recipe.

So today, we’re turning it into these CUTE PUMPKIN COOKIES!

The nice thing, if you’re not much of a pumpkin fan, is that these aren’t actually pumpkin flavored at all. Just Pumpkin SHAPED :) So, they’re perfect if you want to celebrate the holidays without actually adding any pumpkin to the recipe.

The dough for the cookies comes together all in a stand mixer and requires VERY LITTLE chill time- which I love them for. I’m all about fancy BUT SUPER EASY baked goods.

That’s definitely what these cookies are.

The icing is a version of my vegan buttercream but with some maple syrup and cinnamon added into the mix for a nice, subtle holiday flavoring!

It’s also really easy to make! I love the Country Crock plant butter when making vegan buttercream but whatever you have on hand will work well- I just suggest avoiding the vegan butters that are overly salty.

As usual, PLEASE PLEASE let me know if you end up making this recipe (or any of my recipes!). I love when you tag me on Instagram @foodwithfeeling!

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Pumpkin Sugar Cookies (Vegan)

These Pumpkin Sugar Cookies are simple to make, fully vegan, and perfect for the holidays!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 10 cookies

Calories

Author Brita Britnell

Ingredients

• Cookie Ingredients:½ cup 1 stick vegan butter, room temperature
• ½ cup granulated sugar
• 3 tablespoons almond milk or any milk alternative
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• 2 cups all purpose flour + more for rolling out.
• 2 tablespoons cornstarch
• ½ teaspoon baking powder
• ¼ tsp salt
• Frosting Ingredients:½ cup of vegan butter room temperature
• 1 cup of powdered sugar
• 1 teaspoon of maple extract
• ½ teaspoon of cinnamon
• 1 tablespoon of plant based milk

Instructions

• Preheat oven to 350 degrees F and line a large baking tray with parchment paper.
• Mix the flour, cornstarch, baking powder, and salt together in a bowl and set aside.
• Beat the softened vegan butter and sugar together in a stand mixer or using an electric handheld mixer for 2 minutes or until it comes together. Scrape the sides of the bowl and beat again for another minute, until light and fluffy. Add in the almond milk and extracts and mix until combined.
• Slowly combine the dry with the wet and beat until a dough has formed – about 2-3 minutes of mixing. Do not over mix – once the dough comes together, it’s ready.
• Move the dough to a floured surface. Roll the dough out to ¼ inch in thickness. Use a cookie cutter to cut out your cookies and carefully transfer them to a parchment lined cookie sheet, 1 inch between each cookie. Continue to re-roll the dough and cut out cookies until you have used all the dough.
• Place the sheet in the fridge for 10 minutes. This step is crucial for the cookies to maintain their shape or design. Bake straight from the fridge for 10-12 minutes, until slightly golden around the edges. Remove and allow to cool.
• To make the icing: in the bowl of a stand mixer or with a hand mixer, beat the butter on high speed until creamy and lighter in color, about 1 minutes. Add in the powdered sugar, maple syrup, cinnamon, and milk. Beat on medium high until fluffy, stopping to scrap down the sides of the bowl once or twice as needed.
• Frost the cookies and ENJOY! 

The post Pumpkin Sugar Cookies (Vegan) appeared first on Food with Feeling.

Why you’ll love this recipe

• Packed with your favorite seasonal flavors. There’s just something special about the combination of apple cider and exotic spices that really makes it feel like the holidays.
• Great for entertaining. This recipe for mulled cider serves 20 people, makes your house smell amazing and will be the hit of any holiday party! 
• Easy. Hot mulled cider is simple to make with very little hands-on time needed. You can get this simmering in 10 minutes, with only a handful of ingredients needed.

Ingredients needed

This recipe for mulled apple cider only requires several simple ingredients. We recommend using the highest-quality version of these ingredients that you can find. The best apple cider yields the best mulled cider! Here’s what you need:

• Apple cider. Take note that apple cider is different than apple JUICE. Apple cider is basically strained mashed apples with pulp, while apple juice is filtered to remove all the pulp. Look for a cider with no added sugar or spices. You can typically find this in the refrigerated section at your grocery store. 
• Fresh ginger. Adds peppery, sweet and fragrant flavor to your drink.
• Star anise. Star anise smells like licorice and adds just a whisper of licorice flavor to the cider. I really enjoy the taste it adds, but it can be expensive and some people don’t care for the licorice flavor, so feel free to omit.
• Orange. A sliced orange is added to give the mulled cider brightness, plus an extra layer of holiday flavor.
• Cinnamon sticks and spices. You can’t have mulled cider without cinnamon sticks! They add a warm festive flavor to the beverage. We’re also adding in whole cloves and whole allspice berries, which are staples in this recipe.

How to make this recipe

When the temperature drops, get this spicy mulled cider steaming on the stove. Its comforting flavors of cinnamon, clove, and allspice will warm you up quickly! Here’s the simple method:

Find the full, printable recipe in the recipe card below.

1. Simmer ingredients. In a large pot over medium-high heat, mix everything together and bring to a gentle simmer. Let cook on low for about an hour. You can then turn the heat down as low as it will go in order to keep it warmed, if needed.
2. Serve. When ready to serve, garnish with fresh cranberries and/or orange slices and, if you’d like, spike with your favorite alcohol. I use about 1/2 of a shot per cup, personally. ENJOY!

Storing leftovers

Store leftover mulled cider in an airtight container in the refrigerator for 3-4 days. You can reheat the cider over a low heat on the stovetop or in the microwave for about 1 minute.

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Mulled Apple Cider

Mulled Apple Cider is a warm, cozy, and flavorful fall treat! This mulled cider recipe is infused with a blend of apple cider, spices, and citrus and simmered to perfection. You’re going to want this easy, festive drink at all of your holiday gatherings!

Course Drink

Cuisine American

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Calories

Author Brita Britnell

Ingredients

• 1 gallon of apple cider
• 2 inches of fresh ginger peeled and sliced into thin strips
• 2 star anise optional if you don’t have them
• 1 orange thinly sliced
• 6 cinnamon sticks
• 1 tablespoon of whole cloves
• 1 ½ teaspoon of whole allspice

Instructions

• In a large pot over medium-high heat, mix everything together and bring to a gentle simmer. Let cook on low for about an hour. You can then turn the heat down as low as it will go in order to keep it warmed if needed.
• When ready to serve, garnish with fresh cranberries and/or orange and spike with your favorite alcohol. I use about 1/2 of a shot per cup, personally. ENJOY!
• Store leftovers in an airtight container. I suggest straining out all of the spices before storing as they can make the cider a bit bitter if they sit in the liquid for too long.

Notes

Store leftover mulled cider in an airtight container in the refrigerator for 3-4 days. You can reheat the cider over low heat on the stovetop or in the microwave for about 1 minute.

The post Mulled Apple Cider appeared first on Food with Feeling.

I can’t believe Christmas is next week! It always seems to sneak up on me, even though I’m planning for it months in advance. There are a lot of great things about the holiday season, but if I’m honest, Christmas Cookies might be my FAVORITE part. It’s so much fun to bake and decorate cookies this time of year… and it’s even more fun to indulge in the holiday cookies once they’re done!

These vegan Christmas cookies are all perfect for Santa, cookie exchanges, neighbor gifts, or just an excuse to get your “bake on” all season long! No matter the reason, cookies are always a good idea, amirite? Enjoy, friends, and happy holidays! ❤️

Vegan Christmas Cookies

Chocolate Peppermint Cookies. These Chocolate Peppermint Cookies are easy to make and deliciously festive! They’re vegan AND gluten free and perfect for all of your holiday baking desires.

Cinnamon Roll Cookies. These Cinnamon Roll Sugar Cookies are SO DELICIOUS and surprisingly simple to make! They’re also dairy and egg free, which makes them fully vegan (but still so good!). Can’t wait for you to make these.

Vegan Sugar Cookies. These vegan sugar cookies are the most perfect vegan roll out cookies that are frosted with a simple icing and decorated with your favorite sprinkles. These cookies taste amazing and hold their form so well, making them great for holiday cutout shapes! BONUS: they’re super easy to make! A fun and classic cookie that’s perfect for the holidays or any occasion! 

Gingerbread Cookies. These adorable vegan gingerbread cookies are made with roll out gingerbread cookie dough that can be cut into any shape you like, from a gingerbread man to a Christmas tree. Decorate them with an easy vanilla icing and festive sprinkles for a fun and classic holiday treat. So scrumptious, you’d never know they’re dairy and egg free!

Chocolate Chip Cookie Bars. Fun and festive holiday cookie bars that are easy to make and so delicious!

Candy Cane Cookies. These Candy Cane Cookies are such a fun and festive twist (pun intended) on the classic sugar cookie! They’re simple to make, FULLY VEGAN and look so cute for gift-giving and/or cookie exchanges!

No Bake Brownie Cookies. These easy no bake brownies are one of my all time favorite vegan dessert recipes! Add festive sprinkles to make them the perfect treat for holiday snacking!

Vegan Chocolate Chip Cookies. No joke – these are the absolute best vegan chocolate chips cookies that I have EVER had! They’re simple, but just so good and no one will guess they’re vegan.

Oatmeal Cream Pies. You’re going to LOVE this vegan version of Oatmeal Cream Pies! They’re fun and simple to make and somehow even better than the store-bought version! Can’t wait for you to try these.

Vegan No Bake Cookies. No baking required and only simple ingredients needed to make these irresistible, crave-worthy Vegan No Bake Cookies. This is a quick and easy recipe that results in chocolate, peanut butter cookies with a soft oatmeal texture that are full of nostalgic flavor! The perfect treat for kids and adults!

Chocolate Crinkle Cookies. Classic Christmas cookies we make every year! Super simple and ridiculously tasty! 

Jam Thumbprint Cookies. These jam thumbprint cookies are perfect for the holidays and come together with just FIVE ingredients and in ONE bowl. Since there is no butter or eggs in this recipe, it’s FULLY vegan and one that you’ll want to keep in your back pocket.

Vegan Skillet Cookie. The most delicious skillet cookie that you will ever try! It’s super simple to make (all simple ingredients that you probably have on hand right now). And while not totally necessary, I HIGHLY recommend that you serve this with a good scoop of vanilla ice cream.

More Fun Vegan Holiday Dessert Recipes:

Hot Chocolate Bombs. Hot chocolate bombs are chocolate spheres filled with hot chocolate mix and lots of marshmallows! When added to hot milk, the chocolate spheres melt, releasing the cocoa mix and marshmallows, creating a delicious cup of hot chocolate. So much fun and makes a great homemade holiday gift!

Chocolate Peppermint Donuts. A delicious holiday version of my baked vegan donuts (one of the MOST popular recipes on my site). These would make the perfect treat for Christmas morning brunch!

Vegan Gingerbread Cupcakes. You’re going to love these sweet and decadent Gingerbread Cupcakes that are perfect for holiday baking! The recipe is super simple to make and these cupcakes bake up SO deliciously fluffy.

The post Vegan Christmas Cookies appeared first on Food with Feeling.

I posted this baked brie on tiktok and figured that I would snap a couple of quick photos so that it could live on the blog as well!

Baked brie started trending on tiktok a few weeks ago but I hadn’t seen anyone showing how to bake it DIRECTLY inside a loaf of bread. Which is definitely my favorite way to enjoy it YUM!

I used cranberry sauce on mine but really any flavor of jam works well. Apricot jam is often served on the brie and I highly recommend that as well.

Simple cut a large whole in a round loaf of bread and then slice that excess bread into bite sized chunks. We’ll toast those and dip them in the cheese!

Cut slits all around the bread so that you can easily pull chunks off later (hence, pull apart bread).

Place the cheese in the bread, score, and top with garlic, honey, and cranberry sauce/ jam. Bake for 20 minutes and ENJOY!!

Seriously so simple and delicious!

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Baked Brie in Bread

Easy baked brie covered in garlic, honey, and cranberry sauce toasted inside of a loaf of pull apart bread. YUM!

Course Appetizer

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 220kcal

Author Brita Britnell

Ingredients

• 1 large round loaf of bread*
• 8 ounce brie cheese round of
• 2 cloves garlic finely minced
• 1 tablespoon honey
• 2-3 tablespoons cranberry sauce
• for serving: fresh thyme apples, pears, and the excess bread from the loaf

Instructions

• Place your cheese on top of the bread and use it as a stencil to cut out the center of the bread. See my videos HERE for reference. Remove the top of the bread and set aside. Cut more bread out of the inside of the bread until the round of cheese can comfortably fit inside of the bread.
• Take the top round of bread you cut out from the loaf and cut it into bite sized pieces. Place those onto a large baking sheet leaving room for the loaf.
• Cut the outside of the bread by slicing 1 inch chunks around the outside of the bread loaf. Make sure to stop 1/4 of an inch from the bottom so that the bread is still firmly attached but can be easily torn off later.
• Place the cheese inside of the bread and score the top in a criss cross pattern. This makes the cheese easier to dip into later AND allows the flavors to seep down into the cheese as it bakes.
• Bake for 20-25 minutes or until the cheese is very soft to the touch and the bread is lightly toasted.
• Sprinkle with fresh thyme and dig in!

Notes

Bread- aim to get a loaf of bread that’s big enough to fit your cheese with lots of extra space around the edges for the bread to be pulled apart

Nutrition

Calories: 220kcal | Carbohydrates: 8g | Protein: 12g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 5g | Cholesterol: 57mg | Sodium: 359mg | Potassium: 97mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 339IU | Vitamin C: 1mg | Calcium: 108mg | Iron: 0.4mg

The post Baked Brie in Bread appeared first on Food with Feeling.