Looking for the best jackfruit recipes? This tropical fruit has a texture that shreds beautifully and a flavor that fits into everything from savory mains to refreshing smoothies. If you’ve never cooked with jackfruit, you’re not alone—it’s the kind of ingredient that makes you pause in the grocery aisle and think, wait, that spiky thing is food? But once you try it, you get it. Jackfruit soaks up spice and sauce like nothing else, holding its shape through roasting, simmering, and grilling.

The secret is knowing which kind you’ve got. Young green jackfruit (usually canned in brine or water) gives savory dishes that signature pull and chew—it’s what makes vegan pulled pork and jackfruit tacos work. Ripe jackfruit, on the other hand, is soft and floral, perfect for smoothies or coconut desserts. Same fruit, two personalities.

This guide brings together the best jackfruit recipes—savory and sweet, smoky and bright. You’ll find ideas that grill, braise, roast, and blend their way through everything from appetizers to desserts. Each recipe shows off what jackfruit does best: soak up flavor, hold its shape, and surprise you every time you cook with it.

Why Cook with Jackfruit?

Because jackfruit hits the texture jackpot. It shreds easily, crisps at the edges, and soaks up flavor just like tofu or tempeh. Its mild taste means it works in everything—smoky and spicy in rice dishes, rich and saucy in jackfruit curry, or tangy and caramelized in BBQ jackfruit sandwiches.

Here’s why it deserves a spot in your kitchen:

• Soaks up flavor on contact. No overnight marinades here—jackfruit drinks up spice and sauce the second it hits the pan, making quick dinners taste slow-cooked.
• Adapts to every method. Roast it until the edges caramelize, braise it until tender, or pan-fry it until crisp and golden.
• Plays well with every global cuisine. It’s as at home in a South Indian biryani as it is in a smoky Tex-Mex taco or a sticky southern BBQ sandwich. Wherever it goes, it fits right in.

If you’ve never tried cooking with jackfruit, we’ve got plenty of ideas to get you started—and if there’s a lonely can sitting in the back of your pantry, this is your sign to finally crack it open.

How to Prepare and Cook Jackfruit

Mastering working with jackfruit starts with knowing what kind you’re using. There are two types which are vastly different from each other:

• Young jackfruit in brine or water: The base for savory recipes like jackfruit tacos, curries, and BBQ jackfruit. Drain it, rinse off the brine, squeeze out excess liquid, then simmer, roast, bake, or grill until tender.
• Ripe jackfruit (fresh or canned in syrup): Golden, sweet, and fragrant—best for smoothies, desserts, and sweet snacks. Rinse canned fruit to remove syrup, then slice or blend like mango or pineapple.

Once you know how to prep and cook each type, jackfruit can become one of the most adaptable ingredients in your kitchen pantry.

If you’re wondering how to actually cook jackfruit, start here. These vegan jackfruit recipes are grouped by style—tacos and burgers, global mains, soups and salads, and a few sweet takes to finish. Each one shows just how flexible this fruit can be.

The Best Jackfruit Recipes

If you’ve ever wondered how to cook jackfruit or use it as a plant-based meat substitute, these recipes from some of the best vegan blogs walk you through every step. Whether you’re starting with canned young jackfruit or fresh ripe pods, these jackfruit recipes show how versatile this fruit can be.

Jackfruit Tacos, Sandwiches & Burgers

Jackfruit handles heat in a way most fruits can’t—it shreds, crisps, and caramelizes without losing its bite. Its fibrous pull gives tacos and sandwiches that slow-braised chew, while its mild flavor drinks in smoke, spice, and sauce like a sponge. In these jackfruit recipes, the fruit turns savory and caramelized under heat—crispy on the edges, tender in the middle. Whether piled on buns or tucked into tortillas, it delivers the messy, saucy satisfaction of barbecue with none of the heaviness.

Vegan Pulled Pork Sandwiches

Jackfruit slow-bakes in smoky BBQ sauce until it hits that sweet spot between juicy and crisp—the kind of texture that clings to toasted buns and tangy slaw. A quick sear before baking deepens the char and keeps the strands meaty, not mushy. Serve it piled high with crisp cabbage and jalapeño heat for a plant-based sandwich you’ll love.

Jackfruit Soft Tacos

Slow-braised jackfruit gets fork-tender in vegetable broth, then baked until the edges dry and shred like pulled pork. The double cook gives it bite without chew—perfect for tacos that hold up under creamy cilantro-tahini sauce and crisp radish and carrot. Use canned young jackfruit in brine, not syrup, and you’ll get that savory, beautiful texture every time.

Jackfruit Barbacoa Tacos

Liv over at Liv Vegan Strong reimagines barbacoa with shredded jackfruit simmered in chipotle, adobo, and smoky spices until thick and saucy. The jackfruit browns first for depth, then soaks up the peppery heat and tangy vinegar kick—finished with a squeeze of lime for brightness. It’s a bold, weeknight-fast jackfruit taco recipe that hits every note: smoky, spicy, and just a little sweet.

Vegan Carnitas

Chef Adam Sobel over at The Cinnamon Snail nails the street-taco texture with jackfruit seared hot until crisp, then simmered in orange juice, lime, and smoky spices. The squeeze-and-sear method drives out moisture, so the jackfruit soaks up every drop of that citrus-chili sauce. Fold it into tortillas with salsa, onion, and cilantro for jackfruit carnitas that hit sweet, smoky, and tangy all at once.

Easy Creole Jackfruit Burger

Amanda over at My Goodness Kitchen turns jackfruit into a smoky, spicy pulled-Creole mix—paprika, cayenne, oregano, and Dijon, giving it that slow-cooked Louisiana soul. The jackfruit simmers in stock until the sauce clings and shreds just like barbecue pork. Piled onto toasted buns with vegan mayo and pickled fennel, it’s messy, tangy, and completely irresistible.

Jackfruit Burger

Rachel over at Health My Lifestyle turns jackfruit and black beans into hearty burger patties that hold together like a champ. Jackfruit brings that tender, shredded texture while the beans add body and richness. Spiced with cumin, smoked paprika, and a hint of heat, these jackfruit burgers can be grilled, baked, or air-fried—crispy on the edges, soft inside, and perfect on a toasted bun with BBQ sauce or vegan mayo.

Jackfruit No-Tuna Melt

Liv over at Liv Vegan Strong recreates a diner classic with shredded jackfruit as the perfect flaky stand-in for tuna. It’s mixed with dill pickles, lemon, vegan mayo, and a whisper of kelp for that ocean note—then grilled with melty vegan cheese until golden. Hot or cold, this jackfruit tuna melt nails the texture and nostalgia of the traditional version, but made with plants.

Global Jackfruit Mains

Jackfruit adapts to any cuisine that knows how to coax flavor from heat. Its neutral base and pulled-fiber texture let it slip easily into curries, rice dishes, shawarma, bao, and tamales—each one taking on the spices and sauces around it. In these jackfruit curries, biryani, and shawarma, the fruit soaks up fat and acid like it was made for it, caramelizing at the edges while staying tender inside. Whether wrapped, steamed, or simmered, it holds its own in global dishes built on bold seasoning and long, slow flavor.

Vegan Shawarma Roast Jackfruit

Amanda at My Goodness Kitchen roasts marinated jackfruit with chickpeas, olive oil, lemon, and a full suite of shawarma spices—cumin, paprika, cinnamon—until the edges crisp and the centers stay juicy. It’s smoky, zesty, and rich enough to convert any skeptic. Wrap it in pita with hummus, lettuce, and lemon-tahini drizzle for a jackfruit shawarma that is completely vegan and delicious.

Baked Jackfruit Biryani (Kathal Biryani)

Richa over at Vegan Richa transforms biryani into a one-pan baked masterpiece—layering jackfruit, caramelized onions, fragrant spices, and basmati rice so the flavors bloom together in the oven. The jackfruit absorbs garam masala, ginger-garlic paste, and cinnamon while roasting, giving it a meaty, golden edge. Fluff the rice, scatter with cashews and herbs, and you’ve got a hands-off jackfruit biryani with all the depth of the stovetop version.

Easy Jackfruit Curry

Richa over at Vegan Richa keeps it classic with this Indian-style curry built on toasted cumin, mustard, and nigella seeds. Jackfruit simmers in spiced tomato puree until the edges soften and soak up the sauce, creating that shredded, saucy texture you expect from a homey curry. Serve it with basmati rice or naan for a deeply spiced, weeknight-friendly jackfruit curry that nails the comfort factor.

Vegan Gyros

Ania at Lazy Cat Kitchen reimagines Greek gyros with jackfruit simmered in warm spices—clove, cinnamon, cumin—and finished in the oven until browned and fragrant. The mix of sweet maple and tangy vinegar gives it a caramelized edge that pairs perfectly with cool vegan tzatziki and crisp lettuce. Wrap it all up in a warm pita for a juicy, handheld jackfruit gyro that hits every texture note.

Vegan Bao Buns with Pulled Jackfruit

Ania at Lazy Cat Kitchen fills soft, steamed bao with jackfruit simmered in hoisin, tamari, and five-spice until glossy and savory-sweet. The jackfruit strands soak up every bit of the sauce, then get tucked into pillowy buns with crunchy veg, chili, and peanuts. Look at all of that gorgeous color and texture!

Mexican Ancho Chili Jackfruit Tamales

Chef Adam Sobel over at The Cinnamon Snail layers smoky ancho chili sauce with golden-seared jackfruit wrapped in soft, fluffy masa. The jackfruit soaks up the chili-lime mixture until tender, giving each tamale a rich, savory core that balances beautifully with the sweet corn dough. Steamed until pillowy, they’re a little messy in just the right way, and satisfy your tamale cravings. Plus, they freeze perfectly for make-ahead or meal prep jackfruit tamales.

Jackfruit Gorditas

Jessica over at Jessica in the Kitchen builds these jackfruit gorditas from scratch—puffy masa pockets stuffed with smoky, tangy, and slightly sweet shredded jackfruit. The filling simmers down with tomato paste, soy sauce, lime, and maple until sticky and crisp-edged, then gets tucked into warm gorditas fresh off the pan. Each bite hits soft, chewy, and spicy—perfect handheld comfort food that’s naturally vegan and easy to freeze.

Bowls, Soups & Salads

Jackfruit integrates smoothly into bowls and broths—it’s sturdy enough to simmer, soft enough to shred, and neutral enough to take on anything you throw at it. In these jackfruit bowls, salads, and soups, it moves from smoky and roasted to bright and briny, pulling flavor from chilies, lime, and coconut broth. The result: plant-based comfort that spans from Thai-style curry soup to crisp herb-packed salad, all built on the same adaptable base.

Vegan Crab Coconut Soup

Shredded jackfruit bakes with kelp to capture that ocean-briny edge, then swims in a coconut broth layered with red curry, lemongrass, and ginger. The mix of sweet, salty, and creamy hits every note of Thai-style comfort, with shiitakes adding extra umami depth. Serve it over rice or noodles for a cozy, one-pot jackfruit crab soup that smells like vacation in a bowl.

Spicy Jackfruit Salad

Tender strands of slow-cooked jackfruit soak up vegan fish sauce, chilis, and crisped garlic for a bright, spicy-salty bite. Once tossed with herbs and fried shallots and chilled, it lands somewhere between Thai larb and crunchy slaw—light, punchy, and fresh. Use canned young jackfruit in water, cooked low and dried well so it stays perfectly textured.

Chili Lime Roasted Veggies & Jackfruit Bowl with Jalapeño Cream Sauce

Richa at Vegan Richa brings a major weeknight payoff with this one-pan chili-lime jackfruit and veggie roast. Jackfruit bakes alongside cauliflower, bell pepper, and onion until caramelized and spicy, then gets topped with a creamy cashew–jalapeño dressing. It’s smoky, zesty, and fresh all at once—great as a bowl, burrito filling, or jackfruit taco base.

Pulled Jackfruit Bowls

Ania over at Lazy Cat Kitchen builds layers of flavor into this Chinese five-spice jackfruit—first simmered with garlic, ginger, and lemongrass, then baked until caramelized at the edges. The texture lands somewhere between shredded pork and sticky hoisin glaze. Served over rice with crisp sesame slaw, it’s a fragrant, make-ahead meal that tastes even better the next day.

Party Bites & Game-Day Jackfruit

Jackfruit does party food like a pro—it shreds, crisps, and soaks up heat in all the right ways. In these jackfruit appetizers and buffalo jackfruit dips, it serves as a solid stand-in for chicken or beef, keeping that juicy, sturdy texture pull under creamy, spicy layers. From skillet-browned jackfruit chili to baked, bubbling dip, it’s proof that game-day food can be bold, messy, and completely plant-based without compromise.

Vegan Fish and Chips

Jackfruit gets a double transformation here—first simmered in bouillon and Old Bay to mimic flaky white fish, then dipped in a malty IPA batter that fries up light and crispy. The texture is tender inside and beautifully golden on the outside. Serve with fries, garlicky dill mayo, and a drizzle of malt vinegar for a legit vegan seafood fix.

Vegan Crab Rangoon

Crispy, golden, and creamy, this vegan crab rangoon recipe turns simple pantry staples into the perfect party bite. Jackfruit takes the place of crab, folding into vegan cream cheese and scallions before getting tucked into wonton wrappers and fried to crunchy perfection. Serve these bite-sized rangoons with Thai chili sauce for the ultimate jackfruit appetizer—flaky, savory, and made for snacking.

Buffalo Jackfruit Spinach Dip

This oven-baked dip recipe by Jackie over at Vegan Yack Attack turns shredded jackfruit into a spicy, creamy pull that mimics the heft of buffalo chicken—folded through vegan cream cheese, cheddar shreds, and ranch. The jackfruit gives it chew; the spinach cuts through the heat. Bake until bubbling and golden for a party dip that’s rich, fiery, and totally plant-based. Serve with chips or crisp veggies.

Spicy Jackfruit Chili

Jackie Sobon over at Vegan Yack Attack—author of Vegan Yack Attack On the Go!—turns humble canned jackfruit into a 30-minute, flavor-packed chili that tastes like it simmered all day. The jackfruit gets browned first to deepen its flavor, then stews with black beans, tomatoes, chipotle, and smoked paprika until thick and bold. It’s hearty, smoky, and just spicy enough—comfort food you can pull off on a weeknight.

Fresh & Sweet Jackfruit Recipes

Ripe jackfruit hits a completely different register—sweet, floral, and tropical, with a texture somewhere between mango and lychee. It shines in fresh jackfruit desserts, drinks, and snacks where that distinct flavor can take the lead. In these recipes, jackfruit folds into coconut milk, caramel, or lime to create creamy, bright finishes that balance richness with custard-like sweetness.

Ginataang Bilo Bilo Recipe

Ginataang Bilo Bilo is a traditional Filipino dessert made with glutinous rice balls simmered in coconut milk with sweet potato, saba banana, and ripe jackfruit. This sweet jackfruit recipe by Chef Adam Sobel features a coconut base that turns silky and lightly sweet as the fruit softens, while the rice balls stay chewy and tender. Served warm or chilled, it’s a rich, comforting bowl that balances creamy, starchy, and fruity in every bite.

Turon with Lemongrass Spiced Caramel

Turon is a classic Filipino banana lumpia dessert made with ripe saba bananas and sweet jackfruit wrapped in thin lumpia (flour-based) wrappers and fried until golden and crisp. Chef Adam Sobel’s version adds a lemongrass-spiced caramel glaze, creating a fragrant, lightly citrus finish over the soft banana and jackfruit filling.

3-Ingredient Jackfruit Smoothie

Thomas over at Gastroplant keeps it clean and bright with this jackfruit smoothie which uses just ripe jackfruit, lime, and plant-based milk. The fruit’s natural sweetness does all the work—no added sugar, no fuss. It’s creamy, tropical, and just tart enough to balance the richness, perfect for breakfast or a cool-down on a hot day. Use fresh pods for peak flavor or canned (rinsed) for convenience.

Where to Buy Jackfruit

Jackfruit shows up almost everywhere now—fresh in produce markets, canned on supermarket shelves, and frozen in the freezer aisle. For cooking, look for young green jackfruit in brine or water—it’s the firm, neutral kind that works in savory dishes. For sweets and drinks, choose ripe jackfruit, sold fresh, frozen, or canned in syrup.

Jackfruit can be found at almost any specialty or Asian grocery store, but if you can’t find it, it’s easy to find from an online shop. Once you have it on hand, you’ll realize how many recipes it easily fits into—from spicy mains to bright, tropical desserts.

Storage Tips & Leftovers

Jackfruit keeps well if stored correctly. Once opened, canned young jackfruit should be transferred to an airtight container, covered with water, and kept in the fridge for up to 3 days. Drain and pat it dry before cooking again so it crisps instead of steaming.

Cooked jackfruit—BBQ, curry, or taco filling—freezes beautifully. Cool it first, pack it into portions, and freeze for up to 2 months. To reheat, thaw overnight in the fridge or warm it straight from frozen in a covered pan with a splash of water or broth.

Ripe jackfruit (fresh or canned) can also be frozen, though the texture softens slightly. It’s perfect for smoothies, desserts, or any recipe that needs a little sweetness.

FAQs

Jackfruit: A Simple Staple With Serious Range

Jackfruit has this way of meeting you where you’re at. Need something quick and savory? Young canned jackfruit in brine will shred, sizzle, and soak up sauce like it was made for the job. Want something bright and sweet? Ripe fresh jackfruit slips easily into coconut milk or is always ready to be drizzled with vegan caramel. It’s super adaptable and a great vegan ingredient to experiment with.

More Vegan Recipes with Big Flavor

• Oyster Mushroom Tacos with Chipotle-Lime Sauce
• Crispy Vegan Fish Sandwich with Hearts of Palm
• Vegan Taco Recipe With Smoky Roasted Cauliflower
• Vegan Bourguignon With Seitan

The post 25 Jackfruit Recipes: Sweet and Savory Ideas to Try appeared first on Olives for Dinner.

Tempeh is already a flavor powerhouse—fermented, nutty, and full of umami depth. It’s the kind of ingredient that doesn’t need rescuing, just a good direction. So in this smoky tempeh bacon recipe, it gets soaked in soy sauce, maple syrup, and liquid smoke until every slice drinks up that sweet-salty magic. Then, once it hits the oven, something happens—edges crisp, sugars caramelize, and the whole kitchen smells amazing.

What comes out is tempeh bacon: golden, sticky, and just the right mix of salty and sweet. Baked low and slow, it builds a glossy glaze that’s crisp-edged and chewy in the center. It’s simple, deeply flavorful, and one of those recipes that quietly makes everything around it taste better—sandwiches, scrambles, or anything that needs a smoky kick.

Why You’ll Love It

Tempeh bacon is so good because it hits that perfect balance of salt, fat, acid, and smoke—all the levers that make umami feel deep and round. Once it bakes, those sugars caramelize into a glossy crust that’s crisp at the edges and chewy in the center.

• Umami in action. Tamari or soy sauce brings salt and glutamates, maple syrup adds caramelized sugars, and a little acid keeps everything bright.
• Texture you can tune. Lower heat gives you a chewy center with crisp edges; an optional quick pan-fry afterward enhances those crispy edges that make it so good.
• Flavor that deepens with time. A long soak in the smoky maple marinade allows the tempeh pull flavor all the way through. Deeper color, deeper umami.
• Super versatile. This smoky tempeh bacon works anywhere you’d use bacon bits or strips: over soup, tucked into a sandwich, or eaten straight from the tray.

Key Ingredients

A few simple ingredients come together to make this smoky tempeh bacon work. Salt, fat, sugar, and smoke build flavor in layers, transforming a block of tempeh into something with real structure, depth, and aroma.

• Tempeh: Firm, nutty, and full of umami on its own, tempeh gives this vegan bacon structure and chew. It absorbs the marinade without turning soggy, so each slice finishes crisp-edged and meaty.
• Tamari or soy sauce: The salt base. It seasons the tempeh all the way through and brings a savory, glutamate-rich depth.
• Maple syrup: Adds sweetness and shine. As it bakes, the sugars caramelize into a sticky glaze that balances the salt and smoke.
• Toasted sesame oil: A small but crucial layer of fat. It helps the marinade cling, adds subtle nuttiness, and encourages even browning in the oven.
• Liquid smoke (or smoked paprika): The aroma driver. Just a small amount gives this smoky tempeh bacon recipe that unmistakable bacon scent—sharp, warm, and nostalgic.
• Apple cider vinegar: The acid that lifts everything else. It cuts through the richness so the final bite tastes balanced instead of heavy.

How To Make Tempeh Bacon

This smoky tempeh bacon recipe works because each step builds on the last. Marination gives you flavor, low heat gives you texture, and time gives you both. For full recipe details, scroll to the end of this post.

Step 1: Slice it smart. Cut the tempeh into thin, even strips—thinner slices mean more surface for that smoky glaze to cling to. You’re creating texture before you even start cooking.

Step 2: Whisk up the flavor base. Combine the tamari, maple syrup, sesame oil, liquid smoke, and vinegar in a glass baking dish to form a perfectly balanced marinade: salty, sweet, nutty, and smoky. Whisk until it looks glossy and uniform—that sheen means it’ll cling beautifully to the tempeh.

Step 3: Marinate and wait. Lay the slices in a single layer and turn them once so they’re fully coated. A couple of hours is good; overnight is better. During this time, the soy sauce coats, the maple clings, and the smoky notes settle deep into the tempeh’s grain.

Step 4: Bake low and slow. At 300°F, sugars caramelize gradually instead of burning. Flip halfway through and brush with more marinade to build a sticky surface that will crisp once it cools.

Step 5: Rest and admire. The tempeh bacon is done when the slices are bronzed and glossy. They’ll firm up a little as they cool into the ideal balance of chewy and crisp.

How To Serve

Tempeh bacon can carry a meal or just play well with other components. This smoky tempeh bacon is crisp-edged and versatile enough to move from breakfast to dinner without breaking stride. Here are some of our favorite ways to serve tempeh bacon:

• Layer it into sandwiches. Try it stacked in a vegan BLT or tucked into our tempeh Reuben for a salty-sweet contrast. Make your own sandwich bread with this simple recipe.
• Top a breakfast plate. Pair this plant-based bacon with our tofu scramble, roasted potatoes, or slide it next to vegan French toast for a sweet-savory mix.
• Upgrade your avocado toast. A few slices on warm toast with smashed avocado, chili flakes, and a drizzle of olive oil … perfection.
• Crumble it over soup or salad. Adds smoky crunch to a creamy soup or roasted Brussels sprouts. It’s especially good on our vegan clam chowder, vegan split pea soup, or a miso-dressed slaw.
• Use it as a flavor base. Chop and fold this plant-based bacon into carbonara-style pasta or vegan Alfredo pasta.
• Make a fun appetizer. Use this vegan bacon recipe to make vegan bacon-wrapped scallops or chop finely and serve over these loaded smashed potatoes.
• Eat it straight from the oven. Eating this crispy, glossy smoky tempeh bacon warm from the tray is a protein-packed umami snack.

FAQs

For More Vegan Bacon Recipes, Try These Next

• Shiitake Bacon
• Creamy Roasted Parsnip Soup
• Maitake Bacon
• Vegan Pork Buns with Oyster Mushroom Bacon

If you try this tempeh bacon recipe, please drop a comment and rating below. Your feedback helps others discover the recipe, and we love hearing how it turned out for you.

Tempeh Bacon

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• Author: erin wysocarski
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Vegan

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Description

This smoky tempeh bacon recipe turns plain tempeh into something crisp, salty, and full of umami. A simple marinade of tamari, maple syrup, sesame oil, and liquid smoke gives it a beautiful sweet-savory depth. Bake it low and slow until the edges caramelize into chewy, smoky perfection.

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Ingredients

• 8-ounce block of plain tempeh
• 2 tablespoons olive oil
• 3 tablespoons tamari or soy sauce
• 2 tablespoons maple syrup
• 2 teaspoons toasted sesame oil
• 1 teaspoon liquid smoke (or 1/2 teaspoon smoked paprika)
• 1 teaspoon apple cider vinegar
• Freshly ground black pepper
• olive oil, for the baking sheet

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Instructions

To prepare and marinate

1. Slice the tempeh widthwise into 4 even squares. Turn each square on its side and cut it horizontally into thin strips—about 9 per piece—to make roughly 36 slices.
2. In a shallow glass or ceramic dish, whisk together the olive oil, tamari, maple syrup, sesame oil, liquid smoke, vinegar, and a few grinds of black pepper until smooth and glossy.
3. Arrange the tempeh slices in a single layer in the marinade, turning them once so each piece is coated.
4. Cover and refrigerate for several hours or overnight, flipping once midway so every side absorbs the smoky glaze. (A 2-hour quick marinade works in a pinch.)

To bake

1. Preheat oven to 300°F (150°C).
2. Line a large baking sheet with parchment and brush or drizzle it lightly with olive oil.
3. Lift the tempeh from the marinade and arrange the slices in one layer. Reserve any leftover marinade.
4. Bake for 15 minutes, then flip each piece and brush with a bit of the reserved marinade.
5. Continue baking another 15 minutes, or until the slices look darkened, slightly crisp at the edges, and caramelized.
6. Let cool a few minutes—they’ll firm up as they rest.

Notes

• Storage: Keep cooled slices in an airtight container in the refrigerator for up to 5 days.
• Reheating: Warm in a skillet with a drizzle of oil over medium heat until edges sizzle again.
• Make ahead: Slice and marinate the tempeh up to a day in advance (or even two if you like a bolder flavor). Keep it covered and chilled until you’re ready to bake.
• Extra-crispy option: For bolder texture, pan-sear baked slices for 1–2 minutes per side right before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side, Breakfast
• Method: Baked
• Cuisine: American

The post Tempeh Bacon appeared first on Olives for Dinner.

These air fried mushrooms deliver deep-fried flavor without the deep-fried drama. They come out golden and crisp at the edges, tender inside, with just enough heat from the crushed sriracha peas to keep things interesting. The flavorful breading—panko mixed with those spicy crumbs—clings beautifully and fries up perfectly in the air fryer.

Dunk them in a cool celery-garlic mayo and you get that sweet spot of balance—spicy, crispy, creamy, and clean. Serve them to friends, make them on game day, or eat them straight from the basket if you can’t wait. Either way, they’ll disappear fast.

Why You’ll Love This Crispy Air Fried Mushrooms Recipe

Because mushrooms are built for this. Their high moisture content can sometimes fight against crisping, but here it works in your favor: the air fryer draws it out slowly while the double breading locks in the crunch. What you get: a contrast in flavor and texture: golden shell on the outside, with a succulent, tender interior. Here are more reasons to love it:

• Easy mushroom recipe: If you can dip, bread, and coat—this recipe’s ya girl. No vat of oil is needed to get the same deep-fried flavor; just an even spritz of neutral cooking oil and about 20 minutes in the air fryer for that deep-fried flavor.
• Creative use of a fun ingredient: Crushed sriracha peas add the right mix of heat, sweetness, and salt. Blended with panko, they form a sturdy, flavorful coating that holds up beautifully in the air fryer. The last bite stays as crisp as the first.
• The secret sauce: The celery-garlic mayo brings a fresh, cool, and creamy contrast to the crispy edges.
• Deep umami flavor: This one is packed with umami flavor! If you are curious about savory recipes made with plants, be sure to check out my guide on how to build umami with vegan ingredients.

Key Ingredients

This easy air fryer mushroom recipe keeps things simple but strategic. A few key ingredients come together to turn ordinary mushrooms into extraordinary air fried breaded mushrooms that stay crisp, golden, and full of flavor. The double coating builds a light, even crust that clings and browns perfectly, while crushed sriracha peas add a layer of spice and crunch that’s unexpected in the best possible way. Here’s what you’ll need:

• Mushrooms: The star of the show. Their natural moisture steams the inside while the coating crisps on the outside, creating that perfect fried contrast. Any variety works, but larger white or brown mushrooms give you the best texture-to-crust ratio for air fried breaded mushrooms that stay juicy.
• JUST Egg: Acts as the binding layer in the coating process. Unlike traditional egg, this vegan version coats evenly and helps the panko and crushed sriracha peas stick, so your crispy air fried mushrooms come out with an even, golden crust.
• All-Purpose Flour: The first layer of structure. It dries the surface slightly, creating grip for the JUST Egg and panko to cling to. Skipping this step often leads to patchy coating or flaking in the air fryer.
• Crushed Sriracha Peas: The secret weapon. These bring heat, salt, and texture in one move. Once crushed, they blend into the panko and give each bite a slow-building spice that’s more flavorful than fiery. Think crisp, toasty, a little sweet, and completely unexpected. Find them at most Asian grocers or online.
• Panko Breadcrumbs: The backbone of the crust. Light, airy, and perfectly structured for air frying—they brown beautifully without absorbing oil, giving these mushrooms that deep-fried payoff with a fraction of the fat.
• Celery-Garlic Mayo: More than a dip, this balances everything else. The sharpness of raw garlic and the crisp, clean note of celery cuts through the decadent richness, creating a clean, refreshing finish that keeps you reaching for one more.

How To Make

If you want fried-level crunch without actually deep-frying, this is how you do it. The double breading gives the coating great structure. It sticks, crisps, and stays put. The air fryer’s dry heat pulls moisture out of the mushrooms just slowly enough to leave the centers juicy and the crust golden and crisp. Here’s the game plan: dip, coat, air fry, and dunk. For full recipe details, scroll to the end of this post.

• Step 1: Make the Celery-Garlic Mayo: Combine the vegan mayo, finely diced celery, and grated garlic. The crispness of the celery and the sharpness of the garlic provide a fresh counterpoint to the heat and crunch of the mushrooms. Set aside or refrigerate while you prep the rest.
• Step 2: Prep the Mushrooms: Start with white or brown whole mushrooms. These work best because they hold their shape and moisture. Wipe them clean and remove the stems.
• Step 3: Set Up Your Coating Stations: Set up three medium bowls: one with the JUST Egg, one with the flour, and one with the panko + crushed sriracha peas. This order matters—the vegan egg helps the flour stick, the flour helps the second egg coat cling, and the final panko mix forms your crunchy, flavorful shell.

• Step 4: Bread the Mushrooms: Working one mushroom at a time, dip it into the JUST Egg, then into the flour, back into the JUST Egg, and finally into the panko + crushed sriracha peas mixture. That second coat is important—it’s how you build that crisp, thick crust that stays crunchy in the air fryer and makes these air fried breaded mushrooms so magical.
• Step 5: Air Fry to Golden Perfection: Evenly mist your prepared mushrooms with neutral cooking oil and arrange in a single layer in the air fryer basket. Space matters here so the hot air can flow around each piece. Cook at 400°F for about 10 minutes. Flip, mist again, then cook for another 5–10 minutes depending on size. The air fryer dehydrates the surface while the crust browns—this gives you that “deep-fried flavor” without the oil plunge.
• Step 6: Serve Immediately: Transfer the hot, crusted mushrooms to a platter and serve right away with the celery-garlic mayo on the side. Perfect as a vegan appetizer, game-day snack, or crispy late-night fix.

FAQs

Love Mushroom Recipes? Try These Next

• Vegan Shrimp Recipe
• Cauliflower-Mushroom Curry
• Teriyaki Mushrooms
• Oyster Mushroom Tacos

We hope you enjoy this air fried mushrooms recipe! If you try and enjoy, please leave a comment below. It helps others find our recipes and makes our day!

Crispy Air Fried Mushrooms

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5 from 2 reviews

• Author: erin wysocarski
• Total Time: 40 minutes
• Yield: 2 servings
• Diet: Vegan

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Description

Crispy, golden, and wildly satisfying—these air fried mushrooms might be the best thing to come out of your air fryer yet. Each one has a perfectly textured crust made from crushed sriracha peas and panko, wrapped around a tender, juicy mushroom. Dunk in our celery-garlic mayo and you get everything at once: crunch, heat, and a cool creamy finish that just works.

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Ingredients

For the celery-garlic mayo

• 1/2 cup vegan mayo
• 2 stalks celery, finely diced
• 1 large clove garlic, grated on a microplane

For the mushrooms

• 12 oz. mushrooms, stems removed (white or brown works best)
• 3/4 cup JUST Egg (liquid vegan egg substitute)
• 1/2 cup all-purpose flour
• 1 cup sriracha peas, finely ground in a food processor
• 1 1/2 cups panko breadcrumbs
• cooking spray (neutral oil)

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Instructions

To make the celery-garlic mayo

1. In a small bowl, combine vegan mayo, celery, and garlic.
2. Stir until evenly mixed. Refrigerate until ready to serve.

To prepare the mushroom coating

1. In one bowl, pour the JUST Egg.
2. Place the flour in a second bowl.
3. In a third bowl, combine the ground sriracha peas and panko breadcrumbs.

To bread the mushrooms

1. Working with one mushroom at a time, dip it into the JUST Egg, then into the flour, shaking off excess.
2. Dip it again into the JUST Egg, then coat generously in the panko + crushed sriracha pea mixture. This process gives the coating structure so it fries up thick, crisp, and golden.

To air fry

1. Arrange the coated mushrooms in a single layer in your air fryer basket, leaving space between each piece for airflow.
2. Air fry at 400°F (200°C) for 10 minutes.
3. Flip, mist again with a touch of oil, and cook for another 5–10 minutes, or until golden and crispy on all sides.
4. The mushrooms are done when the coating is firm and crackly and the centers are tender.

To serve

1. Serve the crispy air-fried mushrooms immediately with the celery-garlic mayo for dipping.

Notes

1. Storage & Reheating: These reheat beautifully: return to the air fryer at 375°F for 3–5 minutes until crisp again. Leftover celery-garlic mayo keeps for up to 3 days in the fridge; stir before serving.
2. Don’t overcrowd: For best results, air fry in a single layer—overcrowding leads to steam instead of crisping.
3. Cook timing: If using smaller mushrooms, reduce cooking time slightly (check around the 8-minute mark).
4. Sriracha pea smarts: These add heat, salt, and crunch. Find them in most Asian grocery stores (like H Mart) or online. 

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Appetizer, Snack
• Method: Battered, Air-Fried
• Cuisine: American

This recipe was first published in 2019 and updated in 2025 to include clarified instructions and serving suggestions.

The post Crispy Air Fried Mushrooms appeared first on Olives for Dinner.

Tofu is a blank slate—neutral enough to take on any flavor, and versatile enough to be crisp, creamy, or chewy depending on how you cook it. In this recipe, we’re giving it the golden treatment: slicing a block into triangles, scooping out the centers, dredging in cornstarch, and deep-frying until crisp and deeply golden. Think of each triangle as a pocket for flavor, with structure that makes this crispy fried tofu sturdy enough to eat with your hands.

The finishing touch is a thick lemongrass–peanut sauce that settles into the center. It’s savory, rich, and just a little bit of an umami bomb, turning simple fried tofu into something unexpected. Serve it as an appetizer or a small plate—whatever you choose, this deep-fried tofu recipe proves that when texture and flavor play well together, you get a dish that feels instantly special.

Why This Recipe Works

This recipe’s secret sauce is smart tofu engineering—hollow center, sturdy sides. By hollowing out the centers before frying, you create little wells that crisp around the edges but stay tender inside. That structure gives the sauce somewhere to land instead of sliding off, so every bite carries both crunch and sauce. Here are other reasons it shines:

• Easy method. No pressing or marinade needed—just cut the tofu into triangles, hollow out the centers, coat in aquafaba and cornstarch, then deep-fry until golden.
• Balanced sauce. Peanut butter gives body, lemongrass brings brightness, soy sauce adds umami, and curry powder brings subtle depth and complexity.
• Texture meets depth. Crisp tofu gives shape while peanut butter adds creamy contrast. The two work together to make this dish feel complete—savory, rich, and deeply satisfying.
• Fun to make. Nervous about deep-frying tofu? Think of this as your gateway recipe. A quick batter and a few minutes in hot oil yield a perfectly crisp shell every time. Not sure if your oil’s ready? We’ll explain how with the chopstick test.
• Pretty presentation. These golden triangles filled with sauce and garnished with pops of green look restaurant-ready, yet they’re simple enough for any home cook to pull off.

Key Ingredients

Every element here has a purpose—texture, flavor, or both. The tofu gives structure, the starch gives crunch, and the sauce ties it all together with fat, salt, and brightness. Each ingredient has a task, working together to make this crispy fried tofu as balanced as it is bold.

• Firm tofu: Holds its shape through the fry, turning crisp at the edges while staying soft inside. Avoid using soft tofu, which will fall apart in hot oil, or extra-firm tofu, which can throw off the texture balance.
• Aquafaba: The liquid from canned chickpeas acts as an egg replacer here, adding a bit of protein and helping the cornstarch cling evenly to the tofu and prevent it from becoming too greasy.
• Cornstarch: This starch is ideal for deep-frying because it crisps up fast and holds its shape. It forms a thin, crackly crust that gives the tofu that perfectly crunchy texture.
• Peanut butter: The backbone of the sauce. It gives creamy richness and body that balances the sharper, fragrant notes from lemongrass and lime.
• Lemongrass: Adds bright, citrusy aroma that cuts through the richness of the peanut butter and fried tofu. A small amount wakes up the entire dish. Not sure how to select or prep lemongrass? Check out our quick tips below.
• Soy sauce: Brings umami and depth—the bridge between the creamy and the crisp. A light dunk before each bite is optional, but it ties everything together.
• Curry powder: Adds subtle warmth and dimension without stealing the spotlight from the peanut butter or lemongrass.
• Cilantro, lime, and scallions: This fresh green trio adds color, acidity, and freshness to make this dish feel a little extra.

How To Make This Crispy Fried Tofu Appetizer

Crispy, golden, and full of contrast—this dish layers crunch and sauce in all the right ways. The tofu fries up with a delicate crust, while the lemongrass–peanut sauce builds richness, brightness, and just enough depth to make every bite pop. For full recipe details, scroll to the end of this post.

Step 1: Build the sauce: Sauté shallots and garlic in toasted sesame oil until soft and fragrant. Deglaze with a splash of vegan broth, then add lemongrass and curry powder. Stir in the peanut butter and a bit more broth until loosened but still thick. Remove from the heat and stir in cilantro and soy sauce. It’s creamy, rich, and bright enough to wake up everything it touches.

Step 2: Prep the tofu: Slice the block into four triangles and carve a shallow well into each one. This creates space for the sauce while helping the tofu hold its shape once fried.

Step 3: Coat for crispiness: Set up two large prep bowls: one with aquafaba, the other with cornstarch. Dip the tofu in aquafaba first, then dredge in cornstarch, tapping off any excess.

Step 4: Deep-fry to golden perfection: Heat a few inches of oil in a heavy saucepan over medium heat for about 7 minutes, aiming for roughly 375°F. Any hotter, and the tofu will burn; too cool, and it’ll become soggy.

• If you don’t have a thermometer, use the chopstick test: insert a dry chopstick until it touches the bottom—if bubbles form instantly, the oil’s ready. Fry one or two pieces at a time for a few minutes, until evenly golden. The goal: crisp edges, soft middle, zero sogginess.
• Pro tip: Avoid overcrowding. Too many pieces drop the oil temperature and lead to soggy tofu instead of crisp perfection.

Step 5: Assemble and serve: Spoon the warm lemongrass–peanut sauce into each tofu well. Top with crushed peanuts, cilantro, scallions, and a squeeze of lime. Serve immediately while the tofu is still crisp and the sauce is thick and fragrant.

How To Serve

This crispy fried tofu appetizer walks the line between simple and showstopping. Golden on the outside, tender inside, and rich with lemongrass–peanut sauce, it’s the kind of dish that holds its own—or plays beautifully with others. Whether you’re building a small-plate dinner, a noodle bowl, or a full Southeast-Asian–inspired spread, here’s how to make it sing.

• As a standalone bite: Serve it fresh from the fryer with extra soy sauce for dipping and a squeeze of lime. The crunch-soft contrast hits just right—especially next to something crunchy and bright, like crisp cucumbers or bok choy.
• In a full meal lineup: Pair it with a bowl of these soba noodles or spicy ramen noodles to complement the sauce. The tofu’s richness plays well against the texture and tangle of noodles. For even more depth, try it beside our vegan mapo tofu or Chinese 5-spice tofu—each dish offers its own take on umami, heat, and texture.
• Go the cozy route: Add balance with a bowl of vegan wonton soup, eggy pan-fried tofu stir fry, or vegan French onion ramen noodle soup—soups that bring warmth and softness to the table while letting this crispy tofu shine.
• Make it a small feast: Make it part of a spread with our tofu satay with peanut sauce, teriyaki mushrooms, or crispy Kung Pao brussels sprouts. Each one adds a new rhythm to the meal—crunch meeting chew, and nutty meeting sweet heat.

FAQs

More Tofu Recipes To Try Next

• Crispy Fried Tofu Sandwich
• Ultimate Crispy Breaded Tofu
• Grilled Lemongrass Tofu
• Thai-Style Pizza with Peanut Sauce

Did you try this crispy tofu recipe? Leave your rating and feedback in the comments below. It helps others find this recipe and makes our day!

Crispy Fried Tofu with Lemongrass-Peanut Sauce

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• Author: erin wysocarski
• Total Time: 40 minutes
• Yield: 2-4 servings
• Diet: Vegan

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Golden, crunchy, and built for flavor—this crispy fried tofu recipe turns a simple block into something spectacular. Each triangle gets hollowed, dredged, and deep-fried to create a pocket that holds a thick, savory lemongrass–peanut sauce. Every bite hits that perfect mix of crunch and creaminess—the kind of dish that feels restaurant-level but totally doable at home.

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Ingredients

for the lemongrass-peanut butter sauce

• 1 teaspoon toasted sesame oil
• 3 tablespoons minced shallots
• 3 garlic cloves, minced
• 2 tablespoons vegan broth
• 2 teaspoons chopped lemongrass hearts (the pale, tender inner stalks)
• 1/2 teaspoon curry powder
• 3 tablespoons chunky peanut butter
• 1/4 cup vegan broth
• 2 tablespoons chopped cilantro
• 1 teaspoon soy sauce

for the tofu

• the brine from a 15-ounce can of chickpeas (aquafaba)
• 1 cup cornstarch
• 1 (14-ounce) block of firm tofu, cut in half, then each half cut diagonally to create 4 triangles
• Neutral oil like canola, vegetable, or grapeseed oil, for frying (enough for 2-3 inches of frying depth)

to serve

• cilantro sprigs
• crushed peanuts
• chopped green part of 1 scallion
• lime wedges
• soy sauce

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Instructions

to make the lemongrass-peanut butter sauce

1. Build the flavor base. In a small saucepan, heat the toasted sesame oil over medium heat. Add the shallots and allow them to sizzle for about a minute, then reduce the heat to medium-low, and saute for about 3 minutes.
2. Add in the garlic cloves and saute for about 2 minutes, taking care to stir them to ensure they do not brown, or they will become bitter.
3. Deglaze the saucepan with the 2 tablespoons of broth, then allow most of the moisture to evaporate, about 2 minutes.
4. Add in the chopped lemongrass hearts and curry powder and saute for about 2 minutes more.
5. Add in the peanut butter and 1/4 cup vegan broth, and stir to combine and soften for about 2 minutes.
6. Turn the heat off and stir in the cilantro and soy sauce. The texture should be thick.
7. Remove from the heat and set aside.

to fry the tofu

1. Get that golden crunch. Preheat several inches of oil in a heavy saucepan over medium-high heat for about 7 minutes.
2. Once the oil is heated (you can test by inserting a chopstick into the saucepan so it touches the bottom–if bubbles form around the tip immediately, you are ready to fry).
3. Place the aquafaba in one large prep bowl and the cornstarch in another large prep bowl.
4. Cut a small rectangle out of the center of the tofu, taking care to leave plenty of space around the edges so the tofu maintains its shape.
5. Working one piece at a time, coat the tofu in the aquafaba, then coat evenly in the cornstarch, tapping off any extra.
6. Place into the hot oil and fry until golden all over, about 2-3 minutes, flipping it if the oil doesn’t coat it completely.
7. Transfer to a plate lined with paper towels or a baking sheet with a cooling rack placed over the top, hollow side down. Allow to cool for a couple of minutes.

to assemble the tofu

1. Divide the lemongrass and peanut butter sauce into 4 portions, spooning it into the center of the tofu. Garnish as desired with crushed peanuts, cilantro, chopped scallions, and lime wedges.
2. Serve immediately with soy sauce.

Notes

• Best served fresh: This crispy fried tofu is at its peak right out of the oil; serve immediately after frying for the best crunch.
• Make-ahead tip: The lemongrass–peanut sauce can be made a day ahead and stored in the fridge. Warm gently before spooning into the tofu.
• Use a neutral, high-heat oil: Choose from canola, vegetable, or grapeseed. These oils stay stable at frying temperatures (around 375°F), so they won’t smoke, darken, or add any unwanted flavor to the tofu.
• Don’t overcrowd the pan: Add only one or two pieces at a time so the oil temperature stays consistent. When you overcrowd, the temperature drops, steam gets trapped, and the tofu stews instead of fries—resulting in a pale, soggy crust instead of that golden, shattering crunch.
• Serving suggestion: These tofu pockets shine as an appetizer or small plate but also pair beautifully with jasmine rice, soba noodles, mushroom wontons, and tofu satay.

• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Category: Appetizer, Snack, Side
• Method: Deep-Fried
• Cuisine: Asian-Inspired

This recipe was originally posted in 2011 and has been updated in 2025 with updated instructions and helpful tips.

The post Crispy Fried Tofu with Lemongrass-Peanut Sauce appeared first on Olives for Dinner.

I’ve been making Miyoko Schinner’s cheeses for years. Her air-dried Camembert from Artisan Vegan Cheese is one of my all-time favorites. I’ve been making it since 2012, a year after I started this blog. Making Miyoko’s vegan cheese is like waiting for dough to rise: you leave it alone, and time does the magic. Each batch is a little science experiment, and I love to see the aroma and texture develop day by day, until it turns into something creamy, tangy, and full of umami to spread over crackers, grate onto pasta, or melt across a pizza.

Her new book, The Vegan Creamery, feels like the next, more refined chapter in her story—and her foundational cashew cheese recipe fires on every cylinder. Sure, it takes time, but it’s mostly hands-off (like many of her best fermented recipes). That time’s going to pass anyway, so you may as well end up with a homemade cheese at the end of it. You start with raw cashews and end up with something smooth, layered, and quietly complex.

Beyond the ease and curiosity, what hooked me most were the ingredients I hadn’t used—or even heard of—before: shio-kōji and mesophilic/thermophilic cultures, the quiet engines behind Miyoko’s approach to umami and fermentation in this recipe. They lit up my inner food nerd and made me want to dig deeper into how vegan cheese actually works. If you’ve ever wondered how culturing vegan cheese happens, or how a handful of ingredients can turn into something rich and alive with time, this is the recipe to start with.

Why You’ll Love This Cashew Cheese

If you’ve got a blender and a warm spot on your counter, you can make vegan cheese that tastes like it was made by a pro (you). This one from The Vegan Creamery starts simple: raw cashews, salt, nutritional yeast, and a little rejuvelac—or a mesophilic/thermophilic culture, which works a bit like a sourdough starter for cheese, quietly building that gentle tang as it rests.

The wildcard ingredient here is the shio-kōji. This new-to-me ingredient gives this cheese its umami punch and a complex depth that keeps you coming back for that second scoop or schmear. For full recipe instructions to Miyoko’s recipe, scroll to the end of this post!

Key Ingredients

Making this cashew cheese from The Vegan Creamery doesn’t take much—just a few ingredients that work together to create something rich, tangy, and alive with flavor. Each one brings its own role to the table, from texture to tang to umami. Here’s what makes them essential.

• Raw Cashews: The base of this vegan cheese, cashews blend into a smooth, buttery purée that ferments beautifully. Their mild flavor gives the culture space to shine, while their natural fats create that creamy, spreadable texture.

• Rejuvelac (or Mesophilic or Thermophilic Culture): This is what starts the fermentation process. I used homemade rejuvelac, which is a lightly fermented liquid made from sprouted grains (I used quinoa). In this recipe, you can alternatively use mesophilic or thermophilic cultures, which are cheesemaking starters that can be purchased online. As the mixture rests, those cultures introduce beneficial bacteria that slowly acidify the cashew base, developing tang and depth over time.

• Shio-kōji: Made from rice kōji, salt, and water, this fermented seasoning adds umami and complexity without overpowering. It’s used to deepen flavor and support fermentation, and here it gives the cashew cheese its subtle, savory edge.
• Nutritional Yeast: A vegan classic for a reason. Nutritional yeast adds that savory, cheesy note and rounds out the flavor. It’s not the main driver of tang here—that’s the culture’s job—but it gives the finished cheese its mellow, nutty edge.
• Sea Salt: Simple but crucial. Salt enhances everything else: it balances acidity, sharpens umami, and keeps the flavor from drifting too mild. Use a fine sea salt so it dissolves easily into the mixture before fermentation starts.

How To Serve

This cashew cheese from Miyoko Schinner’s The Vegan Creamery is the kind of thing you’ll keep finding new uses for. It’s creamy, tangy, and just funky enough to make anything it touches feel a little more special. Here are some ways to use it:

• Spread on crackers or crostini: A classic. Use seeded crackers, toasty crostini, bagels, or slices of warm focaccia.
• Add to a vegan cheese board: Pair it with grapes, olives, toasted nuts, or jam. The balanced flavor contrast—sweet, salty, creamy, umami—is spot on.
• Stir into grains or grain bowls: Mix a spoonful into warm quinoa, farro, or rice. It melts slightly, lending creaminess without overpowering.
• Serve as a vegetable dip: This vegan cheese spread pairs beautifully with raw carrots, bell peppers, cucumber slices, or cauliflower florets.
• Make a savory sandwich: Try it toasted with roasted mushrooms and caramelized onions. Umami bomb!

More About Miyoko Schinner

Miyoko Schinner is a Japanese-American chef, author, and activist whose work has helped shift how the world thinks about vegan cheese. By applying traditional cheesemaking techniques to plant-based ingredients, she has been a pioneer in shaping vegan cheese and making it accessible to home cooks. She’s published several groundbreaking cookbooks, including Artisan Vegan Cheese, The Homemade Vegan Pantry and, most recently, The Vegan Creamery.

FAQs

More Vegan Fermentation & Umami Recipes To Explore

• How To Build Umami Flavor With Vegan Ingredients
• Homemade Vegan Yogurt (2-Ingredient Recipe)
• How To Ferment Vegetables (And Ways To Use Them)
• Vegan Ricotta

The Foundational Cashew Cheese

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• Author: miyoko schinner
• Total Time: 24 hours 20 minutes
• Yield: 1 pound (450g)
• Diet: Vegan

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Reprinted with permission from The Vegan Creamery Copyright © 2025 by Miyoko Schinner. Photography copyright © 2025 by Eva Kolenko. Published by Ten Speed Press, an imprint of Crown Publishing Group. 

Cashew cheeses are now ubiquitous, and everyone makes them a little differently. Unlike the previous recipes in this chapter where a milk is coagulated, then separated from the whey, cashew cheese is basically a thick puree or paste that “sets up” into cheese. Sometimes coconut or another oil is added to make the mouthfeel even creamier, although I don’t find it necessary.

Cashew cheese is the easiest of all to make and can be flavored in a multitude of ways. It can even be aged, and its texture will change over time from creamy to sliceable. I have aged wax-covered cashew cheese for even two years or longer, at which point the texture can become like Parmesan. Although in my first book I recommend air-drying, if you do this for too long without a protective coating, the flavor can dissipate and just become chalky. This is why a long-aged cashew cheese should be waxed or have another protective coating, such as herbs, a saturated oil like shea butter, or activated charcoal.

This recipe is a springboard from which I hope you will create your own versions.

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Ingredients

• 2 cups (280g) cashews
• ½ cup (120ml) water or rejuvelac
• 1 teaspoon fine sea salt
• 2 tablespoons shio-kōji (optional; for umami flavor)
• 1 tablespoon nutritional yeast flakes
• ¼ teaspoon vegan culture, either mesophilic or thermophilic (omit if using rejuvelac)

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Instructions

1. In a saucepan, combine the cashews with water to cover. Bring to a boil for 2 to 3 minutes, then drain well.
2. In a blender, combine the cashews, the ½ cup (120ml) water or rejuvelac, salt, shio-kōji (if using), and nutritional yeast and process until smooth and creamy, 1 to 2 minutes. Check the temperature—if the mixture is very hot, allow it to cool to below 100°F before adding the culture. Add the culture and reblend momentarily.
3. Transfer the mixture to a sterilized container with a lid, ensuring that there is at least an inch or two of headspace, and place in a warm place (80° to 90°F for mesophilic cultures, 90° to 105°F for thermophilic) for up to 24 hours. You should see little gas bubbles build up—this is a unique function of cashew fermentation (this does not happen with most other milks). You should check the pH or taste it after 12 hours. Aim for a pH of 4.6 for a cheesy but not too tangy cheese (the longer you ferment it, the tangier it will get).
4. When it has reached the desired pH, put the container in the refrigerator or transfer to a cheesecloth-lined mold of choice. Refrigerate it for 24 hours or so until it has firmed up and can be unmolded. Serve as is, or roll in fresh or dried herbs, smoked paprika, grated lemon zest, or crushed peppercorns. To keep and serve as a soft cheese, wrap in plastic wrap and store in the refrigerator for 2 to 4 weeks.

Notes

Variations

• Aged Cashew Cheese: Cashew cheese is easier to age if it is coated in something that adds not only flavor but protection. Coat the molded cheese in dried herbs of choice, activated charcoal, or paprika and wrap loosely in parchment paper. Store in the refrigerator, where it will firm up and develop additional flavor over the course of 4 to 8 weeks. The cheese is ready when you say it is!
• Savory Aged Cashew Cheese (Cheddar-like): When making the cheese, use only ⅓ cup (80ml) water or rejuvelac, increase the nutritional yeast to 4 tablespoons, and add 2 tablespoons light or white miso. Ferment until fairly tangy, aiming for a pH of 4.3 or lower. Put in a mold and refrigerate to firm up. Take out and wrap in parchment paper. Let it age in your refrigerator for 6 to 8 weeks, until firm and sliceable.
• Double Cream Cheese: After fermentation, put the cheese in a food processor with ¼ cup (60ml) melted refined coconut oil or refined shea butter and process until smooth. At this point, you can also add finely minced chives, garlic, or fresh or dried herbs. Pour into a cheesecloth-lined mold of choice and refrigerate until firm, then remove from the cheesecloth. Wrap in plastic wrap or parchment paper and store in the refrigerator for up to 8 weeks

• Prep Time: 20 minutes
• Fermentation Time: 24 hours
• Category: Snack, Condiment
• Method: Fermented
• Cuisine: French, Japanese

The post Cashew Cheese Recipe From Miyoko Schinner’s The Vegan Creamery appeared first on Olives for Dinner.

This sweet potato sushi roll is like the avocado toast of rolls: obvious once you taste it, but still kind of brilliant. Crisp, golden sweet potato tempura meets cool avocado and seasoned rice, wrapped snug in nori and brushed with a glossy teriyaki glaze. The first bite ticks off all the vegan sushi boxes: crunchy, tender, salty-sweet, and a clean briny hit from the nori.

What seals the deal? The contrast. You have a crackly coating paired with soft, sticky rice, with just enough of a messy factor to prove that perfection isn’t the point here. Get ready to transform a humble root vegetable into the star of your stay-at-home sushi night.

Why You’ll Love This Sweet Potato Sushi Roll

This is the roll that makes sushi night in feel just as good as going out. The sound of tempura crackling in hot oil, the smell of toasted nori, and the shine of teriyaki glaze on a fresh slice—this is sushi that is as much fun to make as it is to eat. And the first bite? Crisp, creamy, salty-sweet, briny: this is the balance that makes this sweet potato sushi roll a keeper. Here’s why:

• Big Flavor, Minimal Fuss: A handful of core ingredients—sweet potato, avocado, nori, and sushi rice—are enough to deliver serious payoff. Assembly is simple, but the result tastes like more than the sum of its parts.
• Crisp Meets Creamy: Hot tempura brings crunch, avocado adds fat and softness, rice gives chew, and the teriyaki glaze adds a layer of seasoning that clings to the top. Each element is doing a specific job, and together they balance the roll.
• Tempura Done Right: Ice-cold batter and oil at a steady 350°F gives you a crisp shell that stays light instead of greasy. The sweet potato inside turns tender and rich, setting up the contrast that makes this sweet potato tempura sushi work.
• Looks the Part: Sweet potato batons stack neatly, anchoring the center for tighter spirals and cleaner cuts. Run your knife blade under scalding hot water, wipe it down with a clean towel, and your roll will slice like butter.
• A Roll Worth Repeating: The teriyaki glaze can be made ahead, and the rice cooker does the heavy lifting. Once you’ve rolled it, the process gets easier and more fun.

Key Ingredients

At its core, this roll is simple: crisp sweet potato tempura, creamy avocado, seasoned rice, and a slick of teriyaki glaze wrapped in nori. Each piece does something specific—bringing crunch, fat, tang, or brine—so the roll feels balanced and complete. Here’s what you’ll need:

• Sweet Potato: The star of the roll. Once cut and fried in tempura batter, the outside turns golden and crisp while the inside softens into a sweet, tender core. It’s the flavor anchor and the textural payoff that makes this sweet potato sushi roll work.
• Tempura Batter: Light, lacy, and shatter-crisp when done right. The secret is ice-cold sparkling water and a quick stir—don’t overmix. This creates the signature crackle that separates sweet potato tempura sushi from plain roasted versions.
• Sushi Rice: Sticky, seasoned, and slightly sweet. Rice vinegar, sugar, and salt balance the starch, giving each bite a subtle tang. Spread it thinly across nori for rolls that hold tight without falling apart.
• Nori Sheets: Toasted seaweed sheets do more than just wrap—they add briny depth and a clean ocean note that cuts through the richness of tempura and avocado.
• Avocado: Cool, creamy, and buttery. It softens the crunch of tempura, adding richness and balance while making each slice feel indulgent.
• Teriyaki Glaze: This is your signature twist. A glossy drizzle of homemade teriyaki sets this roll apart from the spicy mayo crowd, adding sweet-savory depth that clings to the top and makes every slice glisten.
• Sesame Seeds: Black or white, they add a nutty crunch and visual contrast. Scattered over the rice, they create tiny bursts of flavor with each bite.

How To Vary These Vegan Sushi Rolls

One of the best things about making this sweet potato sushi at home is how easy it is to swap in different fillings or sauces. Once you’ve nailed the basics—rice, nori, rolling—the inside is yours to play with. Here are a few ideas to keep things fresh:

More Ideas For Vegetable Tempura

• Broccoli: Lightly battered florets fry up tender-crisp and bring a subtle earthy flavor.
• Kabocha Squash: Sweet and dense, with a flavor similar to chestnut. Great for fall rolls.
• Oyster Mushrooms: Meaty, savory, and perfectly suited for tempura’s light crunch.

Sauce Swaps

• Spicy Mayo: The classic pairing. Mix vegan mayo with sriracha for a creamy, fiery kick.
• Ponzu Dipping Sauce: A citrusy soy-based sauce that brightens rich fillings.

Fresh Add-Ins

• Cucumber Batons: Add cool crunch and balance out the fried elements.
• Pickled Daikon or Other Fermented Vegetables: Brings a tangy snap that cuts through creamy avocado.
• Shredded Carrots: Sweet and crunchy, and they tuck neatly into rolls.
• Don’t want to deep-fry? Roast or air fry the sweet potato instead. You’ll have something a little less dramatic, but still delivers a pop of color and flavor.

How To Make

Making sweet potato sushi rolls is less about fancy technique and more about setup. The rice, the tempura, the rolling—each part is simple once you know what matters. Keep your batter ice-cold, your oil steady at 350°F, and your rolling mat skills tight. You’ll be slicing neat, glossy rolls in no time.

• Step 1: Make the Teriyaki Glaze – Whisk together brown sugar, mirin, sake (if using), and soy sauce. In a saucepan, sauté ginger in sesame oil for a minute, then add the mixture. Simmer until thickened and glossy—about 30 minutes. Keep at room temperature until ready to brush over your rolls. Feel free to make beforehand and chill, but just allow it to warm up slightly before serving.
• Step 2: Rinse and Cook the Sushi Rice – Rinse the rice several times in a bowl until the water runs clear. In a rice cooker, cook the sushi rice according to the manufacturer’s instructions. While warm, season with rice vinegar, sugar, and salt. Spread it out to cool before rolling—it should be sticky, but not hot. Pro Tip: Rinsing rice removes excess starch so the grains stay separate yet sticky—essential for rolls that hold together.
• Step 3: Fry the Sweet Potato Tempura – Heat 2–3 inches of oil in a heavy pot to 350°F. Mix chilled JUST Egg with sparkling water, then add flour and salt. Stir gently with chopsticks, and do not overmix. A few lumps are okay. Dip the sweet potato batons, fry until golden and crisp, and drain on paper towels. Sprinkle lightly with salt while still hot.
• Step 4: Assemble the Roll – Wrap a sushi mat in plastic, then place a sheet of nori shiny side down. Spread rice evenly over the sheet, leaving 1 inch uncovered at the top. Sprinkle with sesame seeds. Along the bottom edge, layer sweet potato tempura, avocado slices, and a swipe of vegan mayo (optional). Pro Tip: Keep a small bowl of water nearby to dip your fingers—it prevents rice from sticking and keeps the spread even.

• Step 5: Roll and Slice – Use the mat to roll tightly away from you, sealing the edge with a little water or rice. Slice into 8 pieces with a very sharp knife that’s been run under scalding hot water, wiping the blade between cuts. Brush the tops with teriyaki glaze and serve with wasabi and pickled ginger.

How To Serve

You’ve rolled your sweet potato sushi, brushed it with glaze, and sliced it clean—now it’s time to plate. Whether you’re building a full sushi night spread or keeping things simple, here are a few ways to serve and pair your rolls.

• The Essentials: Wasabi, Soy Sauce & Pickled Ginger: These classic condiments earn their spot every time. Wasabi brings sharp heat, soy sauce (or tamari for gluten-free) adds umami depth, and pickled ginger resets your palate between bites.
• Miso Soup on the Side: A steaming bowl of miso soup makes sushi night feel complete. Light and savory, it’s especially good with seared tofu cubes, wakame seaweed, and a sprinkle of scallions.
• Seaweed Salad for Contrast: That sesame-scented wakame salad you see at sushi bars is the perfect counterpoint here: cool, crunchy, and slightly sweet against the warm tempura.
• As Part of A Sushi Night Spread: Serve these with our vegan California roll, Dynamite sushi, asparagus rolls, and sushi with lobster mushrooms. For more ideas, check out our vegan sushi recipe roundup!
• Mix and match sweet potato sushi rolls with other veggie fillings for a colorful spread. Check out more of our vegan sushi recipes for more ideas and inspiration. They are all perfect for a party or just a quiet sushi night in with friends.
• Edamame as a Snackable Side: Steamed edamame tossed with flaky sea salt is a quick, protein-packed side. For more kick, add garlic, chili flakes, and a dash of sesame oil.

FAQs

Hungry For More Vegan Sushi Recipes? Try These Next!

• Watermelon Tuna
• Crispy Enoki Mushroom Roll
• Spicy Carrot Lox Sushi
• Vegan Poke Bowl

We hope you love this sweet potato sushi recipe! Please consider leaving a review and star rating if you make it. We love hearing from you!

Sweet Potato Sushi

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: erin wysocarski
• Total Time: 1 hour 15 minutes
• Yield: 4 rolls
• Diet: Vegan

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Description

This sweet potato sushi roll is proof that sushi night at home can outshine takeout. Crisp sweet potato tempura, buttery avocado, and seasoned rice get wrapped in nori, then brushed with a glossy teriyaki glaze. Every bite delivers crunch, cream, and briny depth—the kind of balance that makes this roll one you’ll keep coming back to.

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Ingredients

For the teriyaki glaze

• 1 cup brown sugar
• 1 cup mirin
• 1/8 cup sake (optional—omit for a thicker glaze once cooled)
• 1/2 cup soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon minced ginger

For the sushi rice

• 1 cup sushi rice
• 1 cup water
• 1 teaspoon rice vinegar
• 1 teaspoon sugar
• 1/2 teaspoon salt

For the sweet potato tempura

• Neutral oil (like grapeseed, canola, or vegetable) for frying
• 1 medium sweet potato, peeled and cut into batons (about the size of your index finger)
• 1 tablespoon JUST Egg, chilled
• 1 1/4 cups ice-cold sparkling water (plus more if batter needs thinning)
• 1 cup all-purpose flour, chilled
• 1 teaspoon salt

To assemble and finish

• 4 toasted nori sheets
• 4 tablespoons black and/or white sesame seeds
• 1 ripe avocado, sliced
• 2–4 tablespoons vegan mayo (optional)
• Wasabi (optional)
• Pickled ginger (optional)

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Instructions

Make the teriyaki glaze

1. In a bowl, whisk together the brown sugar, mirin, sake (if using), and soy sauce.
2. Heat sesame oil in a small saucepan over medium heat. Add ginger and sauté for 1 minute.
3. Pour in the sugar-mirin mixture, whisking to dissolve. Bring just to a boil, then lower heat to maintain a gentle simmer. Cook 30–35 minutes, whisking occasionally, until slightly thickened.
4. Remove from heat and let cool. The glaze will thicken as it chills; if it sets too firm, loosen with a quick microwave zap.

Cook the sushi rice

1. Rinse the rice several times until the water runs clear, then cook with 1 cup water in a rice cooker according to the manufacturer’s instructions.
2. While warm, season with rice vinegar, sugar, and salt. Let cool before rolling.

Fry the sweet potato tempura

1. Heat 2–3 inches of oil in a heavy pot to 350°F. Test by dipping a dry chopstick—if bubbles form instantly, the oil is ready.
2. In a bowl, whisk chilled JUST Egg with sparkling water. Add flour and gently stir with chopsticks. Some lumps are fine; don’t overmix.
3. Working in batches, dip sweet potato batons into batter and lower carefully into oil. Fry until golden and crisp, then transfer to paper towels. Sprinkle lightly with salt while hot.

Assemble the rolls

1. Wrap a sushi mat in plastic wrap or slide it into a large resealable bag. Place one sheet of nori, shiny side down, on the mat.
2. Moisten your fingers to keep rice from sticking, then spread 1/4 of the sushi rice evenly over the nori, leaving 1 inch uncovered at the top. Sprinkle with 1 tablespoon sesame seeds.
3. Along the bottom edge, layer 2–3 tempura sweet potato batons, a few avocado slices, and a swipe of vegan mayo if desired.
4. Roll tightly away from you, using the mat to shape and seal. Dab the edge with water or a few grains of rice to close.
5. Slice the roll into 8 pieces with a very sharp knife. I run the blade under scalding water and give it a quick wipe with a towel for a cleaner cut.
6. Repeat with the remaining ingredients to make 4 rolls. Brush tops with teriyaki glaze and serve with wasabi and pickled ginger.

Notes

• Storage: Like most sushi rolls, these sweet potato sushi rolls are at their peak the day you make them. Refrigeration changes the rice texture, making it dry and firm. If you must store leftovers, wrap tightly in plastic and refrigerate up to 24 hours. Let come to room temperature before eating.
• Make ahead: You can prepare the teriyaki glaze a day or two in advance. Assemble and glaze the rolls just before serving for the best flavor and texture.
• Skip the glaze until serving: Brush the teriyaki glaze on just before slicing and serving. If applied too early, the rolls soften and lose their clean edges.
• Reheating tempura: Leftover sweet potato tempura can be crisped in a 375°F oven or air fryer for 5–8 minutes. Skip the microwave—it makes the coating soggy.
• Cold batter, hot oil: For light, crisp tempura, your batter should be ice-cold and your oil steady at 350°F. Don’t mix the batter until your oil is hot and ready to go.
• Fry in small batches: Overcrowding the pot lowers the oil temperature and leads to greasy tempura. Keep pieces spaced out for even cooking.
• Skim between batches: Use a fine-mesh skimmer to remove fried bits from the oil. This keeps the oil clean and prevents burnt, bitter flavors from clinging to the next batch.
• Rolling tip: For the cleanest slices, run your knife under hot water and wipe between cuts. This prevents the rice from sticking and helps keep your rolls tight and even.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Appetizer, Dinner
• Method: Deep Fried
• Cuisine: Japanese

This recipe was originally published in 2017 and updated in 2025 with a retested vegan egg substitute and clarified step instructions.

The post Sweet Potato Sushi appeared first on Olives for Dinner.

Watermelon tuna? Yes, it’s a thing. A quick sear in a hot skillet caramelizes the edges, softens the center, and suddenly this fruit slices up to create vegan sashimi. It’s fresh, smoky, and ready to make your sushi night feel a little more special as summer winds down and cooler nights are ahead.

The flavor leans bright and savory with ponzu, ginger, and a pinch of smoked salt to tie it all together. Slice it thin for sashimi, layer it over sushi rice, or make it into an appetizer-style dish with microgreens and scallions for a simple and pretty vegan seafood dish. However you serve it, this is one of those recipe twists that’s fancy but doable—and ready in about 20 minutes.

Why You’ll Love This Watermelon Tuna

This seared watermelon tuna feels a little extra, looks dramatic, and comes together with almost no effort. Whether you’re building sushi night at home or just want a fun way to use up leftover watermelon, it’s a recipe that shows up with style and delivers big on flavor. Here’s why you’ll love it:

• Fresh, Smoky, and Savory: A hot skillet transforms sweet watermelon into watermelon tuna—juicy in the middle, caramelized on the edges, and finished with ponzu and smoked salt for that sashimi-style bite.
• Ready in About 20 Minutes: Unlike baked versions, this seared take is quick method. One skillet, a few pantry staples, and you’re plating plant-based sashimi before you know it.
• Vegan Sashimi at Home: No fish, no fuss—just thin, elegant slices that hold their own with sushi rice, next to rolls, or dipped straight into soy sauce.
• Simple Ingredients, Big Payoff: Watermelon, ponzu, ginger, smoked salt. That’s it. Everyday basics that turn into something restaurant-worthy.
• A Fun Twist for Sushi Night: It’s playful, unexpected, and just the thing to make your sushi spread feel fresh and different as summer winds down.

Key Ingredients

This recipe is short and sweet, but every ingredient pulls its weight to turn plain watermelon into watermelon tuna. Here’s what makes it work:

• Watermelon: The star. Thick slabs of watermelon transform under high heat—edges caramelize, the center softens, and suddenly you’ve got slices that mimic sashimi. For the best vegan sashimi texture, pick seedless and cut into even slabs so they sear evenly.
• Olive Oil: A quick brush of oil helps the fruit sear instead of steam, giving it that golden crust and subtle smoky depth. Any neutral oil works, but olive oil’s fruity notes play especially well here.
• Ponzu Sauce: Think of this as the flavor elevator. Citrus and soy bring a salty brightness, nudging the watermelon into savory territory. If you’re making vegan sushi at home, ponzu doubles as the perfect dipping sauce. If you’d like to make your own, check out Just One Cookbook’s ponzu recipe and sub dried shiitake to keep it vegan.
• Fresh Ginger: Just a little grated over the top sharpens and brightens each bite. It’s what makes this watermelon tuna sashimi pop against the smoky base.
• Smoked Salt: The finishing touch. It reinforces the seared, smoky vibe and adds depth you’d expect from actual sashimi. If you can’t find smoked salt, a pinch of flaky sea salt works in a pinch.
• Microgreens or Scallions: Not just garnish. These add crunch, freshness, and color that make the plate look sushi-bar ready.

How To Make

This all happens fast—you’re 20 minutes away from sashimi-style slices that feel sushi-bar fancy but come straight from a skillet. The sear is the trick: it caramelizes the fruit just enough to mimic the smoky, tender appearance of vegan sashimi. Here’s how to pull it off at home.

• Step 1: Prep the Watermelon – Cut thick, even slabs of seedless watermelon (about 1-inch thick). Pat them dry—too much moisture means more sputter once they hit the pan.
• Step 2: Heat the Skillet – Brush a cast-iron pan with olive oil and let it heat until shimmering (about 2–3 minutes). Hot oil = good sear. If it starts smoking, just lower the heat slightly.
• Step 3: Sear Until Golden – Lay the watermelon slabs into the skillet. Expect a little hiss and sputter—that’s normal. Sear one side for about 3 minutes, pressing gently with a spatula, until caramelized and golden. Flip and repeat until all sides are seared.
• Step 4: Slice and Serve – Transfer to a cutting board, let cool slightly, then slice into ¼-inch sashimi-style pieces. Drizzle with ponzu and ginger, sprinkle smoked salt, and garnish with microgreens. Serve with soy sauce for dipping, sushi-night style.

Pro Tip: Don’t overcrowd the pan—work in batches if needed. More space = better browning = more delicious watermelon tuna.

How To Serve

Think of this seared watermelon as your sushi-night chameleon—it plays well in so many setups. Whether you’re keeping it classic or mixing things up, here are some easy, flavorful ways to serve it:

Classic Sushi Bar Pairings

• Soy Sauce, Wasabi & Pickled Ginger: The essential trio for any vegan sashimi plate. A little heat, a little umami, and the perfect palate cleanser.
• Miso Soup: Light, warming, and savory—an easy side that balances the freshness of watermelon tuna.
• Seaweed Salad: Bright, sesame-forward, and a crunchy contrast to the soft, seared fruit.

Sushi-Night Staples

• Make It A Vegan Sushi Feast: Pair seared watermelon sashimi with our vegan California roll, Dynamite rolls, sweet potato tempura rolls, carrot lox sushi, or asparagus rolls. Hungry for more? Check out our vegan sushi roundup with 20+ sushi ideas.
• Build a Vegan Poke Bowl: Swap in this seared watermelon tuna for the baked version in our vegan poke bowl recipe. It’s a great way to enjoy sushi bar flavors in a bowl instead of in a roll.

Extra Ideas to Round Out the Meal

• Edamame: Steamed, salted, and snackable—classic sushi night energy.
• Spicy Mayo Drizzle: Mix vegan mayo with sriracha and lime for a creamy bang-bang style kick.
• Ponzu Twist: Double down on the citrus-soy flavors with a generous drizzle over sashimi slices.

FAQs

Love Vegan Seafood Recipes? Try These Next

• Crispy Vegan Fish Sandwich with Hearts of Palm
• Vegan Crab Cake Sliders
• Vegan Clam Chowder
• Sushi Burrito

We hope you love this watermelon tuna recipe! Please consider leaving a review and star rating if you make it. We love hearing from you!

Watermelon Tuna

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: erin wysocarski
• Total Time: 20 minutes
• Yield: 4 servings
• Diet: Vegan

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Description

Seared watermelon tuna is the clever plant-based twist that turns simple fruit into vegan sashimi in just 20 minutes. A hot skillet gives it smoky edges and a tender, sashimi-style bite, finished with ponzu, ginger, and smoked salt for that sushi-bar flavor at home. Slice it thin, serve it with soy sauce, and you’ve got watermelon tuna sashimi that’s fresh, fast, and perfect for sushi night in.

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Ingredients

For the Watermelon

• 4 slabs seedless watermelon, about 4 inches long × 1 inch thick, patted dry
• 2 tablespoons olive oil

To Serve

• 4 teaspoons ponzu sauce (check ingredients to ensure it’s vegan)
• 1 teaspoon freshly grated ginger
• A few pinches smoked salt
• Microgreens or chopped scallions, for garnish
• Soy sauce or tamari, for dipping

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Instructions

1. Preheat the olive oil in a large cast-iron skillet over medium-high heat for 2–3 minutes (reduce heat if the oil begins to smoke).
2. Place the watermelon slabs into the skillet carefully—expect a little sputtering as the fruit hits the hot oil. If there’s a lot of sputtering, reduce the heat slightly.
3. Sear on one side for about 3 minutes, or until golden and caramelized, pressing gently with a spatula. Flip and sear the other sides for 2–3 minutes more, until all surfaces have a nice sear.
4. Transfer the seared watermelon to a cutting board and let cool slightly. Slice into ¼-inch thick pieces and arrange on plates.
5. Combine ponzu and grated ginger, then drizzle evenly over the slices. Sprinkle with smoked salt, garnish with microgreens or scallions, and serve with soy sauce for dipping.

Notes

• Watermelon Prep: Use seedless watermelon for best results. Even slabs (about 1-inch thick) sear evenly and slice neatly for sashimi-style pieces.
• Make Ahead: Seared watermelon tuna can be sliced and chilled up to a day in advance. Serve cold for sashimi-style sushi night or let it come to room temp before plating.
• Serving Ideas: Enjoy as vegan sashimi with soy sauce, layer onto sushi rice, or add it to poke bowls. It also works as a fun appetizer with microgreens and ponzu.
• Substitutions: If you can’t find ponzu, mix soy sauce with a splash of lime juice for similar brightness. Flaky sea salt can stand in for smoked salt if needed.
• Storage: Leftovers keep in a covered container in the fridge for 1–2 days. The texture softens, but the flavor stays bold.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Vegan Seafood
• Method: Seared
• Cuisine: Japanese-Inspired

This recipe was originally published in 2016 and updated in 2025 with new serving suggestions and clarified instructions.

The post Watermelon Tuna appeared first on Olives for Dinner.

Tall, crispy, and supremely golden—this is fried okra done right. Whole pods get dunked in a plant-based buttermilk soak, rolled in a starch-heavy batter, and deep-fried to a shattering crunch. What sets this version apart? No eggs, no slime—just perfection. Whole fried okra with serious texture and a tangy vinegar sauce on the side is perfect for BBQs, chill summer dinners, casual get-togethers… or just for yourself, just because.

This recipe brings everything we love about Southern-style fried okra—crisp coating, a tender interior, and a touch of salt and heat, but without the heaviness. The secret’s in the soak (soy milk + vinegar = serious tenderizing power) and a slick of liquid JUST Egg that helps the batter cling like a champ. Whether you’re team dipping sauce or team straight-from-the-paper-towel, this is crispy heaven that screams comfort food in the best possible way.

Why You’ll Love It

Fried okra is one of those recipes that delivers way more than it demands. It’s snacky, salty, and perfectly crispy, with a crunch that holds its own. This version nails that Southern-style fry without the heaviness—and because it uses whole okra pods, you get more texture and less mess. Add a chilled vinegar sauce that cuts through the richness in all the right ways, and it stands out from the rest. Here’s why you’ll love it:

• Whisper-thin, ultra-crispy coating. The plant-based buttermilk soak tenderizes the okra while drawing out any stickiness, and the cornstarch–potato flour batter fries up into a shattering crust.
• Southern flavor, vegan-friendly. A splash of liquid JUST Egg helps the batter cling, giving you that deep-fried texture and seasoned coating—without using any eggs.
• That dipping sauce, though. Tangy, chilled, and a little bit fiery, it sharpens every bite. It’s the contrast that makes everything pop.
• A recipe that feels special but isn’t fussy. Once you know the rhythm, the soak-and-then-fry method is simple—and just as good for a backyard spread as it is for dinner for two.
• Great for sharing (or not). It holds up on a platter but tastes just as good straight from the paper towel.

Key Ingredients

This recipe is all about contrast: crisp coating, tender centers, and a vinegar dipping sauce that cuts right through the richness. It only takes a few smart ingredients to make that happen—no cornmeal, no eggs, and definitely no slime. Here’s what makes the magic happen:

• Whole okra pods: Small to medium pods are the sweet spot—they fry up crisp without getting chewy or tough. Leave them whole for less prep and more texture, and make sure they’re completely dry before soaking to avoid sogginess.
• Plant-based milk & vinegar: When combined, they mimic buttermilk’s tenderizing power while helping the batter cling. This soak pulls double duty—keeping the okra juicy inside while reducing that slimy feel that turns people off okra.
• Liquid JUST Egg: Just a splash acts like a binding agent, helping the batter stick without weighing it down. It replaces traditional egg wash while keeping the coating light and super crisp.
• Cornstarch & potato flour: This combo is your crispy coating dream team. Cornstarch gives that glassy crunch, while potato flour adds a little grip and body. Together, they make a batter that fries up shatteringly crisp without feeling greasy.
• The vinegar sauce: A cold, tangy mix of rice vinegar, sugar, and spice. It’s optional but highly recommended—it brings brightness, balances the salt, and turns a good fried okra into a great one.

How To Make Fried Okra

Frying okra at home might sound fussy, but once you get into the rhythm, it’s just a soak, dredge, and fry situation. The secret to keeping things crispy and slime-free? A quick homemade buttermilk soak, a light starch-based coating, and a steady oil temp. Here’s how to get every pod golden, crunchy, and ready for dipping. (Full instructions are in the recipe card below.)

• Step 1: Make the vinegar dipping sauce – In a small saucepan, bring the water and rice vinegar to a low boil. Stir in the sugar and salt until dissolved. Add red pepper flakes if you’d like a little heat, then chill the sauce in the fridge while you prep the okra. It should be cold by the time you’re ready to serve—sharp, tangy, and refreshing against the fried edges.
• Step 2: Prep the vegan buttermilk soak – Combine your plant-based milk (soy works best here), vinegar, and baking powder in a large bowl or baking dish. Let it sit for about 10 minutes—it’ll curdle slightly, which is exactly what you want. Add the whole okra pods, give them a toss to coat, and let them marinate for 30 minutes. This helps cut the slime and softens the insides so they fry up tender.

• Step 3: Set up your breading station – While the okra soaks, stir the cornstarch and potato flour together in a wide, shallow bowl. In another small bowl, pour the liquid JUST Egg. These are your two main coating stations. Line a large plate or sheet pan with paper towels so you’re ready for draining once the frying starts.

• Step 4: Heat the oil – Pour several inches of canola oil into a Dutch oven or heavy-bottomed pot and heat over medium-high. Aim for 350°F—if you don’t have a thermometer, drop in a tiny pinch of the flour mixture after about 7 minutes. If it sizzles and floats, you’re good to go.
• Step 5: Coat the okra in batches – Working with about a quarter of the okra at a time, lift the pods from the buttermilk soak and dip them into the JUST Egg. Shake off any extra, then toss in the flour mixture until fully coated. Tap off any excess and transfer to the hot oil one by one. Pro Tip: Don’t overcrowd the pot—this keeps the oil hot and the okra crisp.
• Step 6: Fry until golden and crisp – Fry for 2–3 minutes, or until the coating is deep golden brown. Use chopsticks or tongs to flip and remove each piece, transferring to paper towels. Salt immediately while the oil is still glistening. Repeat with the remaining okra.
• Step 7: Serve with chilled vinegar sauce – Fried okra waits for no one. Serve it hot, piled onto a platter with a bowl of cold vinegar dipping sauce on the side. It’s the contrast that makes the whole thing sing.

That Vinegar Sauce (You’ll Want to Put It on Everything)

This isn’t just a dipping sauce—it’s the flavor contrast that makes the whole plate sing. Sharp, slightly sweet, and chilled straight from the fridge, it cuts through the richness of the fried okra like a pro. Think of it as a plant-based nod to Southern vinegar mop sauce—thinner, brighter, and built for fried things. Here’s why it’s magical!

• The combination of rice vinegar, sugar, and salt brings just enough acidity and sweetness to make each bite pop. A pinch of red pepper flakes adds heat without overpowering, and the cold temperature creates that hot–cold balance that makes the okra feel even crispier.
• It’s made in under 5 minutes and doubles as a dipping sauce for fried tofu, grilled vegetables, or anything else that needs a little tang. Don’t skip it—it pulls the whole dish together.
• Pro Tip: If you’re serving this at a cookout or BBQ, keep the sauce in a small mason jar packed in ice. Cold sauce + hot okra = chef’s kiss.

How To Serve

Fried okra is made to be shared—but it’s also great straight from the pan with nothing else in sight. Whether you’re building a Southern-style plate or adding some crunch to your BBQ spread, here are a few ideas to round out the meal:

• Pair with vegan mac and cheese for the ultimate comfort food moment. The crisp okra balances the creaminess perfectly.
• Serve alongside vegan pulled pork or smoky tempeh. Because hearty loves a side of crispy!
• Make it a snack platter. Serve with pickled vegetables, mustardy slaw, and a creamy vegan ranch or remoulade for extra dipping.
• Add to a summer plate. It’s perfect with a vegan burger, grilled corn, tomato salad, and watermelon slices. It’s picnic-core in the best way.
• Try it as a topper for rice bowls or grain salads—seriously. A handful of hot okra adds texture, salt, and crunch to anything soft or fresh.

FAQs

Love This Fried Okra? Try These Next

• Bang Bang Cauliflower
• Spicy Green Beans
• Stuffed Zucchini Blossoms
• Cauliflower Jerky

We hope you love this fried okra recipe! Please consider leaving a review and star rating if you make it. We love hearing your feedback!

Fried Okra

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: erin wysocarski
• Total Time: 1 hour
• Yield: 2-4 servings
• Diet: Vegan

Print Recipe

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Description

Crispy, golden, and built for dipping—this fried okra recipe skips the cornmeal and goes all-in on crunch. A light plant-based batter clings to whole okra pods, then fries up to shatteringly crisp perfection. Served with a chilled, tangy vinegar sauce, it’s a Southern-inspired snack with zero eggs, zero slime, and all the texture.

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Ingredients

for the vinegar sauce

• 1/2 cup water
• 1/4 cup rice vinegar
• 3 tablespoons sugar
• 1/2 teaspoon salt
• 1 teaspoon red pepper flakes (optional)

for the okra

• 2 cups of plant-based milk (preferably soy milk)
• 1 tablespoon coconut vinegar or apple cider vinegar
• 1 teaspoon baking powder
• 1 pound whole okra, washed and dried
• 1 1/4 cup cornstarch
• 1/4 cup potato flour
• 1/4 cup JUST Egg
• salt, to finish
• canola oil, for frying

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Instructions

Make the vinegar sauce

1. In a small saucepan, combine the water and rice vinegar.
2. Bring to a low boil over medium heat, then stir in the sugar and salt until fully dissolved.
3. Remove from heat, add red pepper flakes if using, and transfer to the refrigerator to chill while you prepare the okra.

Marinate the okra

1. In a large glass bowl or baking dish, combine the plant-based milk, vinegar, and baking powder. Let the mixture sit for 10 minutes to activate.
2. Add the whole okra pods and marinate for 30 minutes, tossing gently every 10 minutes to coat evenly.

Prepare the batter and oil

1. Fill a medium Dutch oven with several inches of canola oil and heat over medium-high.
2. While the oil heats, stir the cornstarch and potato flour together in a wide, shallow bowl.
3. In a separate small bowl, pour in the JUST Egg.

Coat and fry the okra

1. Once the oil reaches 350°F (or sizzles immediately when a pinch of batter is added), begin frying in batches.
2. Working in quarters, lift a handful of okra from the marinade, let excess drip off, then dip into the JUST Egg.
3. Toss to coat, shake off any extra, then dredge in the flour mixture until fully covered.
4. Carefully lower the okra into the hot oil one piece at a time, avoiding crowding.
5. Fry for 2–3 minutes, or until golden brown and crisp.
6. Use tongs or chopsticks to transfer to paper towels. Sprinkle with salt while hot.
7. Repeat with the remaining okra. Serve immediately with the chilled vinegar sauce.

Notes

• Frying smart: 350°F is the sweet spot. Any cooler and the batter will soak up oil and turn soggy. Any hotter and the outside browns too fast while the inside stays firm. No thermometer? Drop in a pinch of batter—it should sizzle instantly and float.
• Salt while it’s hot: As soon as the okra comes out of the oil, hit it with salt. It’ll stick to the crust instead of falling off—and seasons the batter, not just the pod.
• Storage: Fried okra is best served fresh, but leftovers will keep in an airtight container in the fridge for up to 2 days. Line the container with a paper towel to absorb moisture and help preserve crispiness.
• How to reheat fried okra: To bring back that crunch, you can re-fry in hot oil, but the air fryer works best. Reheat at 375°F for 6–8 minutes, shaking once halfway through.
• Avoid the microwave: It’ll steam the coating and make the okra soggy.

• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Category: Appetizer, Snack
• Method: Battered, Deep Fried
• Cuisine: American

This recipe was originally published in 2013 and updated in 2025 with new instructions, serving suggestions, and a retested vegan batter.

The post Fried Okra appeared first on Olives for Dinner.

The best thing about these spicy green beans? They go a little rogue. Grilled until blistered and smoky, then tossed in a sesame-slicked sambal glaze that clings to every charred edge—this is the kind of side dish that doesn’t sit quietly on the table. It’s fiery and textured, bold but balanced. The kind of recipe that turns “just green beans” into the first thing gone at the table.

There’s no long prep, no oven required, and no delicate timing. Just toss, grill, and drench in a chili-slicked dressing that somehow makes green beans feel … rebellious? They belong on a table with cold drinks, loud laughter, and something else sizzling nearby. They don’t hold back on flavor—they shout it, in the best possible way.

Quick Overview:

• Ready in 20 minutes
• Grilled until smoky and blistered
• Tossed in a spicy sambal-sesame glaze
• Vegan and gluten-free friendly
• Bold, bright, and perfect for summer tables

Why You’ll Love These Spicy Green Beans

There’s something oddly satisfying about taking a humble vegetable and turning it into a dish with edge. These spicy green beans don’t just show up—they show off. The grill brings char and smoke. The sambal hits fast and hot. The sesame glaze wraps it all together like it was always meant to be more than a side. Make them once, and you’ll start looking for excuses to make them again. Here’s more reasons to love this dish:

• Bold, Bright, and a Little Reckless: Grilled green beans already have their own thing going on—but add a slick of chili-sesame glaze and they become something else entirely. Smoky, spicy, slightly sweet, and a total green bean dream.
• Minimal Work, Maximum Payoff: You don’t need a long prep list or fancy tools. Just a hot grill, a quick toss, and a few pantry staples that deliver big flavor in about 20 minutes.
• The Glaze That Clings (and Sings): Toasted sesame oil, soy sauce, and sambal oelek fuse into a dressing that coats every bean with heat, depth, and a little attitude. It’s the kind of flavor that doesn’t fade after the first bite.
• Summer-Table Friendly: They play nice with whatever else you’re cooking—skewers, tofu, noodles, or cold beer. These beans bring the vibe without stealing the show.
• Easy to Adapt, Impossible to Forget: Want more heat? Add extra sambal. No grill? Use a grill pan or cast iron. However you make them, they’ll bring on the heat.

Key Ingredients

This is one of those recipes where a short list of ingredients pulls more than its weight. Each one brings something bold to the table—heat, crunch, depth, or that extra spark that makes these grilled green beans more than just a side. Here’s what you’ll need:

• Fresh Green Beans: Look for bright, snappy green beans with no limp spots. Their natural sweetness and crisp bite are the perfect contrast to the smoky char and fiery glaze. Trim the ends, but leave the rest whole so they blister beautifully on the grill.
• Toasted Sesame Oil: This is the base of the glaze—rich, nutty, and just shy of smoky. It clings to every bean and holds the sambal in place, helping the flavor caramelize where the heat hits hardest.
• Soy Sauce: Just a splash brings salt and umami to balance the spice. Regular soy sauce works great, but if you have dark soy on hand, it adds even more depth and color. Want to make this dish gluten-free? Use tamari instead.
• Sambal Oelek (or Chili Paste): The heat source, and the star of the show. Sambal adds brightness and bite without overwhelming the other flavors. Use as much or as little as you like—this recipe loves a little heat, but it’s easy to dial in.
• Sesame Seeds: A final sprinkle of texture. They toast slightly from the residual heat, adding crunch and a whisper of nuttiness that rounds everything out.
• Raw Red Onion: Thinly sliced and tossed in at the end, these add sharpness and snap. The contrast of cool, crisp onion against hot, spicy beans makes every bite hit just right.

How To Make

This is a side dish that thrives on simplicity. No fussy prep, no stovetop juggling—just a hot grill, a quick toss, and a bold glaze that turns fresh green beans into something unforgettable. Once your grill’s hot, you’re only about 10 minutes away from smoky, spicy magic.

• Step 1: Trim and Toss – Snap the ends off one pound of fresh green beans—this should take about 5–7 minutes, depending on your pace. Rinse and pat them dry, then toss them in a bowl with toasted sesame oil and soy sauce (or tamari if you’re keeping it gluten-free). This mixture will lightly coat the beans and help them caramelize on the grill.
• Step 2: Get a Good Char – Arrange the green beans in a single layer on a grill tray or basket. Grill over high heat for 8 to 10 minutes, turning once, until the skins are blistered and the beans are tender but still snappy. You’re looking for a deep char in spots—it’s where all that smoky flavor builds.
• Step 3: Sauce and Finish – Return the grilled green beans to the bowl and toss them in the leftover sesame-soy mixture. Drizzle with sambal (start with 1 tablespoon and add more to taste), then toss again until the beans are coated and glossy. Finish with a sprinkle of sesame seeds and raw red onion for crunch and bite.

How To Serve These Spicy Grilled Green Beans

They shine bright on their own—but they play even better when paired thoughtfully. These grilled green beans fit into a summer table with ease, offering smoke, crunch, and spice as an ideal complement to rich or bold mains. Whether you’re building a plant-based feast or just want a stand-out vegetable side, here’s how to round out the meal:

• Nestled against some vegan protein: The nutty, fiery glaze on the beans complements smoky proteins beautifully. Try pairing them with breaded tofu, tofu satay or seitan skewers for a cohesive, bold spread.
• Over noodle or rice bowls: Toss these spicy green beans into ramen noodles or salads with rice vinegar, carrot ribbons, and cilantro—or layer them on top of steamed jasmine rice with fresh herbs. Drizzle if you dare with even more sambal for a fusion grain bowl twist or even a vegan poke bowl.
• With a cooling side: Cut through the heat with something bright and lightly dressed—think shaved cucumber, pickled vegetables, or cold soba noodles.
• As part of a vegan BBQ or grill-out spread: These grilled green beans hold up next to classic BBQ flavors—corn, veggie burgers, vegan pulled pork sandwiches, roasted potatoes, or sliders. They bring zing and texture without stealing the show.
• Topped with extras for contrast: For extra brightness, squeeze lime juice over the beans or garnish with crispy shallots right before serving.

FAQs

If You Loved These Spicy Green Beans, Try These Next

• Golden Beets Recipe with Teriyaki Glaze
• Easy Vegan Broccoli Tots
• Deep-Fried Okra
• Air-Fried Buffalo Cauliflower

Did you try this spicy green beans recipe? Let us know! Drop a comment and a star rating below—your feedback helps others and makes our day.

Spicy Green Beans

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5 from 1 review

• Author: erin wysocarski
• Total Time: 20 minutes
• Yield: 2 servings
• Diet: Vegan

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Description

These spicy green beans are smoky, fiery, and finished with a sesame-slicked sambal glaze that clings to every charred edge. They hit the grill fast, cook in under 10 minutes, and come out bold, blistered, and full of flavor. It’s the kind of side dish that turns simple green beans into the star of your summer spread.

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Ingredients

• 1 pound fresh green beans, ends snapped off
• 2 tablespoons toasted sesame oil
• 2 teaspoons soy sauce (or tamari for gluten-free)
• 1–2 tablespoons sambal oelek, or to taste
• 2 tablespoons sesame seeds
• ⅓ cup raw red onion, sliced into thin half-moons

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Instructions

1. Rinse the trimmed green beans and pat dry. Place in a large mixing bowl.
2. In a small bowl, whisk together the sesame oil and soy sauce. Drizzle over the green beans and toss well to coat.
3. Arrange the beans in a single layer on a grill tray or grill basket. Grill over high heat for 8–10 minutes, turning once, until lightly charred and tender.
4. Return the grilled green beans to the bowl. Drizzle with sambal (start with 1 tablespoon and adjust to taste), then toss again until evenly coated.
5. Sprinkle with sesame seeds and red onion. Serve warm or at room temperature.

Notes

• Sambal Heat Level: This recipe is flexible—start with 1 tablespoon if you prefer a milder kick, or go up to 2 tablespoons for a spicier finish. Add more at the end if you love extra heat.
• No Grill? Use a grill pan or cast iron skillet over high heat. You’ll still get that smoky char and blistered texture—just work in batches so the beans sear, not steam.
• Make It Gluten-Free: Use tamari instead of soy sauce for the same depth of flavor without the gluten.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The beans will soften slightly but still hold flavor.
• Reheating: Reheat in a hot skillet or air fryer to revive the texture—or enjoy cold tossed into noodle salads or grain bowls.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Side
• Method: Grilled
• Cuisine: Asian-inspired

Originally published in 2014, this recipe was updated in 2025 with expanded tips for serving and for clarity.

The post Spicy Green Beans appeared first on Olives for Dinner.

If you ever spot zucchini blossoms at the farmers market, grab them. These twisty, soft-as-silk golden flowers are as fleeting as they are beautiful, with a paper-thin texture that feels almost too delicate to cook. But bring them home, stuff them with a bright basil-cashew ricotta filling, and fry them in a crisp IPA batter? You’ve got a plate that’s crunchy, creamy, and fully in its summer era.

This isn’t a quick weeknight recipe—it’s a weekend ritual. The kind you take your time with, because it’s worth it. You’ll gently pry open each blossom, fill it with creamy vegan ricotta, and give it the hot oil treatment until it’s crispy and golden all over. Serve them with warm marinara and flaky salt to balance out the double whammy of richness. While these fried zucchini blossoms are not here for a long time, they are here for a good time—so savor them while you can.

Why You’ll Love These Fried Zucchini Blossoms

Zucchini blossoms aren’t available for too long—and that’s part of what makes them so special. This recipe is a way to celebrate them: crisp on the outside, creamy and herb-packed inside, with a filling that tastes like summer. You’ll gently stuff each blossom, dip it in a light batter, and fry until golden. It’s hands-on in the best way, and even more fun if you’re making them with someone else. Here are more reasons you’ll love them:

• That crispy shell & creamy center combo. The contrast here is everything—crunchy on the outside, smooth and bright inside. Every bite is warm, tender, and just a little luxurious.
• The filling hits all the right notes. Fresh basil, lemon, and soaked cashews blend into a plant-based ricotta that’s rich but not heavy. It’s creamy enough to feel indulgent, fresh enough to go back for more.
• IPA in the batter keeps things interesting. It’s not just a summer drink. It’s the secret to a light, crisp coating that stays golden without going greasy. A good IPA adds subtle bitterness and bubbles that bring fried zucchini blossoms to life.
• This isn’t your everyday summer snack. Zucchini blossoms feel special because they are—short-seasoned, delicate, and the kind of thing you’ll talk about long after the plate’s gone.
• They disappear fast. Serve them piping hot with marinara, a pinch of flaky salt, and maybe a squeeze of lemon. That first crispy bite is reason enough to make them again.

Key Ingredients

This recipe mostly leans on pantry staples—except for the zucchini blossoms, of course. We’re calling it basil-cashew cheese, but it acts just like ricotta—creamy, herby, and just structured enough to stuff. The batter fries up perfectly crisp, and the blossoms? Delicate, edible vessels just waiting to be transformed into golden magic. Here’s what brings it all together:

• Raw Cashews: Once soaked and blended, cashews transform into a velvety base for the filling. Their mild flavor takes well to herbs and spices, and they hold up beautifully inside a hot, bubbling batter.
• Fresh Basil: Not just for color. Basil adds a lemony, peppery lift that balances the richness of the cashews. Ten leaves are plenty, but don’t stress the count—just grab a small handful.
• All-Purpose Flour: This gives the batter body and structure. It crisps up around the blossoms without feeling heavy, keeping everything light and airy.
• Cornstarch: The secret to that crispy crunch. Cornstarch cuts the density of the flour and helps the batter fry up ultra crisp—without a trace of sogginess.
• Baking Powder: A little lift goes a long way. Baking powder adds puff and helps the batter develop those craggy golden edges while frying.
• Cold Beer: A strong IPA brings fizz and flavor. The carbonation makes the batter airy and light, while the bitterness from the hops subtly cuts through the richness of the filling. If you want to ensure your beer pick is vegan, check out barnivore.com to confirm!
• Zucchini Blossoms: These are as delicate as they are stunning. Look for blossoms that are slightly open and free of wilting or browning. Pro tip: Store them in a paper towel–lined container in the fridge and use them within a day or two—they don’t keep long.
• Grapeseed Oil: With a high smoke point and neutral flavor, grapeseed oil is perfect for deep frying. Feel free to use canola or vegetable oil if you’d like. You just want something clean and light so the flavors of the ricotta and basil shine through.

How To Make

This recipe has a few moving parts, but they all build on each other. Once you’ve soaked your cashews and snagged a bundle of blossoms, the rest is just blending, whisking, stuffing, and frying. Here’s how it all comes together:

• Step 1: Start with the basil-cashew cheese – The filling is rich, herby, and smooth, thanks to a quick blend of soaked cashews, fresh basil, and a splash of plant milk. A touch of vinegar gives it tang, while garlic and onion powder round it out. It should be thick but spreadable, like a soft ricotta. Forgot to soak your cashews? Simmer them for 15 minutes instead. Same result, faster path.
• Step 2: Build your batter – This is a classic beer batter—flour, cornstarch, baking powder, and cold beer. The cornstarch keeps it light, while the beer adds airy lift and crispness. Whisk until smooth, but don’t overwork it. Letting it rest for 10 minutes gives you a better texture when frying.
• Step 3: Prep the blossoms – Zucchini blossoms are delicate, so take your time here. Gently peel back the petals and remove the pistil inside. Use a small spoon or piping bag to fill each one with just enough cheese to puff them up without leaking. A little twist at the top helps keep things sealed. Tip: If your cheese is too loose, chill it for a bit before stuffing—it firms up just enough to stay put.
• Step 4: Heat the oil and test it – You want steady heat here—350°F is the sweet spot for golden, not greasy. A Dutch oven works best to retain heat, but a heavy saucepan works too. Use a thermometer, or test it by dropping in a pinch of batter: if it sizzles and puffs up, you’re ready to go.
• Step 5: Dip and fry, one or two at a time – Coat each blossom fully in the batter, then gently lower it into the hot oil. Don’t crowd the pot—frying in small batches helps keep the temperature consistent. Each blossom takes about 2–3 minutes per side to reach that perfect crisp. Transfer to a paper towel–lined tray and salt while they’re still hot. That’s when it sticks best.
• Step 6: Serve while hot – These are best straight out of the fryer. Warm, crispy, and still gooey inside. Serve with marinara on the side and let the dipping commence.

How To Serve Stuffed Zucchini Blossoms

You’ve fried your delicate flowers, now it’s time to serve them up in a way that makes them shine. Keep it cool and casual—this is finger-food-level elegance, not fine dining. Here are a few serving ideas that feel special without overthinking the rest of the meal:

• With warm marinara (classic move). A bowl of gently simmered tomato sauce is all you need—sweet acidity, cozy richness, and a perfect dip for that basil‑cashew core.
• Want some extra tang in your ricotta? Try our vegan ricotta base instead of the one here for an even deeper, cultured flavor.
• Build a bright summer platter. Surround the fried blossoms with crisp green salad, olives, fresh tomatoes, or grilled veggies. It’s snack-time energy with colorful summer vibes.
• Serve with crusty bread. Let guests tear off slices and mop up any sauce–oil combo. It’s simple, communal, and makes a humble dish feel entirely festive.
• Pair with light pasta or risotto. These blossoms add crunch and garlic‑tomato flavor to almost any summer pasta bowl or mushroom risotto.
• Add a seasonal drink. Think light rosé, crisp pilsner, or even your extra bottle of IPA. It’s summer simplicity served icy-cold alongside warm, savory blooms.
• Got extra basil-cashew cheese? Spread it over sourdough toast, drag a cracker through it, swirl into warm pasta, smear onto a sandwich, or dollop over roasted vegetables. It’s rich, herby, and basically your all-purpose creamy spread.

FAQs

More Vegan Recipes For Summer Snacking

• Mango Salsa
• Bang Bang Cauliflower (Vegan)
• Vegan California Roll
• Fermented Vegetables

If you tried this stuffed zucchini blossoms recipe, I’d love to hear your feedback in the comments. Your comments make my day!

Stuffed Zucchini Blossoms

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: erin wysocarski
• Total Time: 55 minutes
• Yield: 10 blossoms
• Diet: Vegan

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Description

Crispy, golden, and filled with basil-cashew goodness—these stuffed zucchini blossoms are basically summer wrapped in a flower. The filling is creamy and bright, the batter is light and crisp, and yes, you get to fry actual flowers. It’s the trifecta of crunch, richness, and lemony-basil zip—summer comfort food that feels both special and fun.

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Ingredients

for the basil-cashew cheese (yields about 1 1/4 cup)

• 1 cup raw cashews, soaked in water overnight and drained
• 1/2 cup unsweetened plant-based milk
• 1 teaspoon apple cider vinegar
• 10 large basil leaves
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• a few dashes of salt and pepper

for the batter

• 3/4 cup all-purpose flour
• 1/3 cup cornstarch
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 cup cold beer (I use a strong IPA)

for the rest

• 10 fresh zucchini blossoms
• grapeseed or any other neutral oil, for frying
• Marinara sauce, for serving

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Instructions

1. Make the basil-cashew cheese: In a small bowl, stir together the plant-based milk and apple cider vinegar and let sit for 10 minutes to curdle. Then combine the soaked cashews, buttermilk, basil leaves, onion powder, garlic powder, salt, and pepper in a blender or food processor. Blend until smooth and creamy.
2. Make the batter: In a medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Make a well in the center and slowly pour in the beer. Whisk gently until the batter is smooth—don’t overmix. Let it rest for about 10 minutes while you prep the blossoms.
3. Stuff the zucchini blossoms: Gently open each blossom and remove the pistil from the center. Spoon in some of the basil-cashew cheese—about two tablespoons per blossom—or use a piping bag if that’s easier. Bring the petals back together and give them a gentle twist to seal.
4. Heat the oil: Add several inches of oil to a heavy, flat-bottomed pot and set it over medium-high heat. You’re aiming for 350°F. Once the oil is hot and shimmering, you’re ready to fry.
5. Fry the blossoms: Once the oil is ready, dip a stuffed blossom into the batter and coat it evenly. Fry one or two at a time to avoid crowding. Cook until golden brown, turning as needed. Transfer to a paper towel–lined tray and sprinkle with salt.
6. Serve: Repeat with the remaining blossoms, working in small batches. Serve hot with warm marinara on the side.

Notes

• Best served fresh: Fried zucchini blossoms are at their best right out of the oil—crispy, delicate, and warm. If you can, serve them immediately for the full texture payoff.
• Reheating: If needed, reheat in a 375°F oven for 10–12 minutes, flipping halfway through. Or use an air fryer at 350°F for 5–7 minutes. Skip the microwave—it’ll just make them soggy.
• Blossom prep tip: Zucchini blossoms are fragile and wilt quickly. Store them in a single layer in the fridge, lightly wrapped in a damp paper towel, and use within 1–2 days.
• Filling extras: Leftover basil-cashew cheese makes a great sandwich spread, pasta sauce base, or dip for roasted vegetables.
• Beer choice: A strong IPA adds subtle bitterness and lift to the batter, but any cold, drinkable beer will do. Just keep it chilled until you’re ready to whisk it in.

• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Category: Appetizer, Snack, Side
• Method: Deep-Fried
• Cuisine: Italian

Originally published in 2014, this recipe was updated in 2025 with expanded tips for prep and serving.

The post Stuffed Zucchini Blossoms appeared first on Olives for Dinner.