Get ready to fall in love with dessert all over again. This collection of 24 Egg- and Dairy-free Sweet Treats proves that baking without common allergens can still be incredibly delicious, fun, and family-friendly. Whether you are caring for food allergies or simply looking for inclusive recipes everyone can enjoy, these crave-worthy egg-free and dairy-free sweet treats will surprise you in the best way. I am so excited to share our favorite recipes that bring joy, comfort, and big smiles to every table.
There is something truly special about watching someone you love take a bite of a sweet treat and light up with pure happiness. For families like ours, who navigate food allergies every single day, that moment means even more. We know the worry, the ingredient checking, and the feeling of wanting your kids to enjoy every celebration and everyday treats without stress. That is why this collection of 24 Egg- and Dairy-free Sweet Treats is so close to my heart. These recipes prove that safe baking can still be full of joy, warmth, and the kind of flavors that bring everyone running to the kitchen.
I gathered our most loved egg-free and dairy-free sweet treats that have been tested, enjoyed, and requested again and again. Some feel nostalgic and comforting, others will surprise you with how decadent they are, and all of them are made to help you create happy moments around the table. Whether you are new to allergy-friendly baking or have been at it for years, I hope these treats show you that delicious, inclusive baking is not only possible, it is worth celebrating. Let’s make something sweet together!
Easy Vegan Chocolate Cake (Fluffy)
This Easy Vegan Chocolate Cake is moist and fudgy, yet still light and fluffy. It’s completely egg and dairy-free, making it an excellent choice for anyone with food allergies, dietary restrictions, or those who prefer plant-based desserts.
The Best Egg-Free and Dairy-Free Vanilla Sheet Cake for Any Occasion!
This Egg-Free and Dairy-Free Vanilla Sheet Cake is soft, fluffy, and full of warm vanilla flavor! Plus, you don’t need any fancy ingredients or baking skills to pull it off. .
The Ultimate Easy Chocolate Cupcakes (Dairy-Free, Egg-Free, Vegan)
These Easy Chocolate Cupcakes are rich, moist, and bursting with chocolatey goodness.
Super Easy Vegan Red Velvet Cupcakes (Fluffy)
These Egg-Free, Dairy-Free, and Vegan Red Velvet Cupcakes are fluffy, soft, and bursting with vanilla flavor with a hint of chocolate goodness.
These Dairy-Free, Egg-Free, and Vegan Vanilla Cupcakes are fluffy, light, and have a tender crumb and a burst of sweet vanilla flavor in every bite.
Vegan Peanut Butter Banana Bread (Easy)
This Vegan Peanut Butter Banana Bread is super moist and soft and stays that way for days!
Fluffy Chocolate Chip Loaf Cake (No Eggs, No Milk!)
This Fluffy Chocolate Chip Loaf Cake is ridiculously easy, incredibly delicious, and completely egg-free and dairy-free! Plus, there’s no need for fancy decorations or complicated steps. Just mix, bake, and enjoy!
Easy Cinnamon Swirl Quick Bread (no eggs – no dairy)
This Egg-Free and Dairy-Free Cinnamon Swirl Quick Bread is moist and soft, with a thick, yummy ribbon of cinnamon sugar swirled right inside.
Super Easy Peach Cake (no eggs – no dairy)
This Super Easy Peach Cake is soft and tender, with a creamy crumb that literally melts in your mouth. It’s not overly sweet, making it a perfect treat for any time of the day.
Easy Apple Crumb Cake (Egg & Dairy Free)
This Eggless Easy Apple Crumb Cake is moist, tender, and perfectly spiced! Not only is it loaded with warm cinnamon apples and topped with an irresistible crumbly topping, but it’s also super simple to whip up—no fancy equipment needed.
Muffins
Easy Vegan Blueberry Muffins (No Eggs – No Dairy)
These Easy Vegan Blueberry Muffins (No Eggs – No Dairy) are soft, tender, perfectly sweet, and simply irresistible!
Healthy Easy Banana Muffins (No Eggs, Dairy or Sugar)
These Healthy Banana Muffins are moist, delicious, and packed with wholesome ingredients.
Simple Applesauce Muffins (No Eggs, Dairy or Sugar)
These Simple Egg-Free and Dairy-Free Applesauce Muffins are soft, moist, and perfectly sweet without refined sugar.
Easy Vegan Banana Peanut Butter Muffins
These Easy Vegan Banana Peanut Butter Muffins are super moist, packed with peanut butter flavor, and just sweet enough to satisfy your cravings without going overboard.
Healthy Mini Banana Muffins
These Healthy Mini Banana Muffins are tender, moist, and bursting with banana bread flavor.
Bakery-Style Vegan Double Chocolate Muffins
These Bakery-Style Vegan Double Chocolate Muffins are super moist, ultra chocolatey, and have a tender crumb that’s just perfection.
Egg-Free, Dairy-Free Mini Blueberry Muffins (Kid-Approved + Freezer-Friendly!)
These Vegan Mini Blueberry Muffins are soft, flavorful, and just the right size for a quick snack or sweet bite.
Easy Peach Muffins (No Eggs – No Dairy)
These Easy Peach Muffins are super moist and flavorful and packed with juicy peaches and a hint of cinnamon spice.
Simple Vegan Zucchini Muffins
These Simple Vegan Zucchini Muffins are not just easy and delicious, but they’re also a great way to use a plentiful summer vegetable.
Easy Vegan Raspberry Muffins (no eggs – no dairy)
These Egg-Free, Dairy-Free, Easy Vegan Raspberry Muffins are bright, moist, and fluffy. The sweet streusel topping adds a delightful crunch that takes them over the top.
Simple Pumpkin Muffins (Egg-Free And Dairy-Free)
These egg-free and dairy-free Simple Pumpkin Muffins are super moist, packed with cozy pumpkin spice flavor, and so easy to make.
Easy Apple Cider Muffins (No Eggs or Dairy)
These Easy Apple Cider Muffins are cozy fall baking at its best—crispy on the outside, soft and fluffy inside, and rolled in sweet cinnamon-sugar that makes every bite irresistible.
Eggless Easy Apple Fritters (No Eggs or Dairy)
These Eggless Easy Apple Fritters are super simple to make, packed with fresh apple flavor, and crispy on the outside while soft and tender on the inside.
Easy Pumpkin Pancakes (Egg-Free & Dairy-Free)
These Easy Pumpkin Pancakes are thick, fluffy, and deliciously spiced—basically like having a slice of pumpkin pie, but in pancake form!
Simply the best Gluten-Free Vegan Chocolate Chip Cookies! This recipe is quick and easy to pull together (20 minutes!!) with no chill time! And the result is crispy edges with soft and chewy middles, and the perfect cookie to chocolate chip ratio. You might not believe that they’re both gluten-free and vegan! Yields approximately 25 cookies.
I wanted to bring something sweet to my bookclub.
I have one friend who is vegan and another who is gluten free so I tested this chocolate chip cookie recipe several times until I felt it was perfect. They went over SO WELL! I’ve been making chocolate chip cookies since middle school, and I’m neither gf or vegan and I love the texture and flavor of these cookies.
Whenever I share something that I haven’t blogged on SS yet, I always ask “should I blog this?” and there was an overwhelming agreement of yes’s. So I did that last week, only to accidentally used baking powder instead of baking soda. Rookie mistake. So this week I picked it back up where I left off last week (hence the bowl change in the middle of the post) and they turned out perfect and now I have a batch of chocolate chip cookies at my disposal. Win-win.
There are worse things in life amiright?!
To Make These Gluten-Free Vegan Chocolate Chip Cookies You Will Need:
ground flax – When combined with water it becomes a vegan substitute for egg.
vegan butter – I like the brand Miyoko’s (not sponsored).
dark brown sugar – Adds sweetness and gives the cookies a chewy texture.
light brown sugar – Lends moisture, a chewy texture, and has a mild, caramel-like flavor.
pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
gluten-free flour – I use Bob’s Red Mill gluten-free 1 to 1 flour (not sponsored). Not GF? Use regular all-purpose flour.
cornstarch – Gives the cookies their softness and crispy edges by absorbing moisture.
baking soda – Acts as a leavening agent and works with the brown sugar to creating a light and airy texture.
fine salt – Use pink himalayan or sea salt.
vegan chocolate chips – I use Nestlé allergen free semi-sweet chocolate chips (not sponsored).
Make The Flax Egg:
In a small bowl, measure and add 1 tablespoon ground flax meal and combine it with 2½ tablespoons water. This is called a “flax egg” which is an excellent egg replacement in vegan baking. Set this off to the side for a moment.
Make The Cookie Dough:
In the bowl of your stand mixer, fitted with the paddle attachment, measure and add 1/2 cup (4 ounces) very soft vegan butter with 3/4 cup dark brown sugar and 1/2 cup light brown sugar.
Mix on medium speed for 2 minutes until light and fluffy.
Next add in the flax egg.
And measure and add in 2 teaspoons pure vanilla extract.
Mix on medium-low until combined, scraping down the sides and bottom of the bowl as you go.
Then measure and add in 1½ cups gluten-free flour, 2 teaspoons cornstarch, 1 teaspoon baking soda and 1/2 teaspoon fine salt.
Mix on medium-low speed until incorporated. Scrape down the sides and bottom of the bowl and mix again.
Lastly add in 1 cup vegan chocolate chips.
Mix on low until combined.
Using a 2-tablespoon scoop to measure out each cookie and place 8 scoops onto your prepared pan.
Slide the pan onto the middle rack of your preheated oven and bake for 10 minutes. Rotate the pan half way through to ensure even baking.
How to Make Perfectly Round Cookies:
Once baked, immediately remove and using a large mouth glass, place it over each cookie and swirl. While they’re still pretty warm, I’ll also sink a few extra chocolate chips into the tops of each cookies so they look pretty.
Allow the cookies to cool on the pan for 5 minutes.
Transfer to a wire rack to finish cooling. Repeat with the remaining cookie dough.
Once the cookies have completely cooled, store them in an air-tight container for up to a week.
If they even last that long 😉
HOW TO FREEZE COOKIES:
Use a 2-tablespoon scoop to portion out the “raw” dough and freeze as is, placing them closed together on a lined baking sheet. Place into your freezer and freeze until frozen solid. Transfer to a freezer safe container or baggie and store up to 2 months. Bake desired amount of cookies following the recipe instructions. There’s no need to thaw before baking. However you may need to adjust baking time, adding 2 to 5 minutes more.
Enjoy! And if you give this Gluten-Free Vegan Chocolate Chip Cookies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 25cookies
Gluten Free Vegan Chocolate Chip Cookies
Simply the best Gluten-Free Vegan Chocolate Chip Cookies! This recipe is quick and easy to pull together (20 minutes!!) with no chill time! And the result is crispy edges with soft and chewy middles, and the perfect cookie to chocolate chip ratio.
Prep Time: 20 minutesmins
Cook Time: 30 minutesmins
Total Time: 50 minutesmins
1tablespoonground flax
4ouncesvegan butter, I use Miyoko’s
3/4cupdark brown sugar
1/2cuplight brown sugar
2teaspoonspure vanilla extract
1½cupsgluten free flour, I use Bob’s Red Mill
2teaspoonscornstarch
1teaspoonbaking soda
1/2teaspoonfine salt
1cupvegan (dairy-free) chocolate chips, I use Nestlé allergen free semi-sweet chips
Preheat your oven. to 350℉ (or 180℃) and line 2 rimmed baking pans with parchement.
In a small bowl, combine the ground flax with 2½ tablespoons water and set off to the side.
In the bowl of your stand mixer, fitted with the paddle attachment, add the vegan butter, dark and light brown sugar. Turn your mixer on medium-low and blend for 2 minutes.
Then add in the flax egg and vanilla. Mix until incorporated.
Next add in the flour, cornstarch, baking soda and salt. Mix on medium low to low speed until just about mixed in. Scraped down the sides of the bowl before adding in the chocolate chips.
Using a 2-tablespoon scoop, measure out the cookie dough and place 8 scoops per pan. Slide one pan onto the middle rack and bake for 10 minutes, rotating the pan halfway through to ensure even baking and browning.
Once baked, remove and let the cookies rest on the pan for 5 minutes before transferring to a wire rack to finish cooling. Repeat with the remaining cookie dough.
Nutrition Disclaimer:All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
*Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
*Kitchen Nostalgia is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
London, United Kingdom, May 21, 2025 (Newswire.com)
– Feeding your dog or cat might be doing more damage to the planet than you think.
A new study has revealed that conventional meat-based pet food carries a largely unrecognized environmental cost – contributing significantly to land use, greenhouse gas (GHG) emissions, and climate breakdown. The review, just published, found that pet food production is closely tied to the livestock industry, which is responsible for at least one-fifth of annual global GHG emissions.
With the world’s pet population now approaching one billion animals, the impacts are no longer minor. In the United States alone, dog and cat diets account for 25-30% of the environmental toll of livestock farming. One analysis even found that a single medium-sized dog’s diet in Japan had a greater environmental footprint than the average Japanese person’s diet.
But experts say there’s a powerful – and practical – solution. Stated Billy Nicholles, the lead author, “Switching pets to nutritionally sound vegan diets significantly mitigates our dogs and cats’ environmental ‘paw prints.’ It’s a huge opportunity to reduce the environmental burden of our food system.”
The study examined 21 existing analyses of pet food sustainability and concluded that diet was the single largest factor driving environmental impacts. Protein choice was key: pet foods rich in animal ingredients were consistently linked to much larger environmental impacts.
By contrast, vegan pet diets – where formulated to be nutritionally sound – offered major reductions across all impact categories. If all pet dogs worldwide were fed a vegan diet, the resulting food energy savings could feed 450 million people, according to the study. Greenhouse gas savings would exceed the UK’s annual emissions.
“This offers huge potential,” said Professor Andrew Knight, co-author and veterinary expert. “Modern vegan pet foods are not only safe, but often healthier. And they’re vastly more sustainable.”
The report also pointed to emerging innovations like cultivated meat and precision-fermented proteins, which are beginning to enter the pet food market. These alternatives promise the taste and nutrition of meat without the massive environmental burden.
With consumer demand growing, the authors urge governments, brands, and the public to rethink what goes into pet food bowls. “Sustainable pet food isn’t just a niche trend,” said Nicholles. “It’s a climate solution hiding in plain sight.”
WASHINGTON, January 14, 2025 (Newswire.com)
– The year 2024 was the hottest year on record. For the first time the average global temperature rose to 1.6C above preindustrial levels, exceeding the 1.5C vital to preventing accelerating climate change. The effects of climate change are now visible on every continent.
Up to a third of global greenhouse gas production to date can be attributed to animal agriculture and food systems. Yet, most climate change solutions neglect the importance of food systems in climate change mitigation. In the article, ‘Solving Climate Change Requires Changing Our Food Systems,’ published in leading scientific journal Oxford Open Climate Change, prominent scientists from around the world propose that the pressing nature of irreversible climate change requires rethinking our food systems.
Lead researcher Dr Feigin and her co-authors assert that “we must undertake a global shift to a fundamentally plant-based diet and a gradual global reduction and eventual phaseout of intensive factory farming, the most prolific and damaging form of agriculture.”
Our growing demand for meat and animal products is unsustainable. The FAO estimates that demand for meat will double by 2050, which would require that approximately 80% of existing forests and shrubland would have to be converted into land devoted to raising animals. Such a trajectory would have devastating consequences for us and the planet.
“As the world population increases, food insecurity and starvation will intensify if we continue to rely on a model of food production (i.e. animal factory farming) which is extraordinarily inefficient and resource intensive”, the study authors contend. The authors present strategies to achieve a re-thinking of current food systems including the removal of government subsidies and higher taxation of animal products to account for externalized costs of animal agriculture.
The health benefits and savings to healthcare costs of adopting a fundamentally plant-based diet are profound. Consumption of animal products contributes to the development of many chronic diseases. Moreover, “antibiotic-resistant infections in humans are associated with proximity to animal farms and are a global health threat, killing approximately 700,000 people worldwide annually,” the authors declare. The proliferation of industrialized animal farming has brought us closer than ever before to the outbreaks of lethal human zoonoses such as avian influenza (bird flu) and H1N1 (swine flu) resulting from factory farming operations.
The authors suggest that plant-based diets pet foods should also be included in the global shift away from animal agriculture. Pet dogs and cats consume at least 9% of all livestock annually and nutritionally sound plant-based pet diets would free up large amounts of land which could be used for climate mitigation.
Critical changes to our food system and consumption habits will require a shift in global mindset – lead author Dr Feigin states, “the future of humanity and all life on our planet depends on sustainability, and the data indicate that we will not succeed on the issue of climate change unless we change the way that we produce and consume food.”
PlantX’s roller-coaster journey in Chicago will end this weekend as the grocery store turned vegan food hall has announced its closure in Uptown. The vegan company’s XMarket, which opened in summer 2022, just west of the DuSable Lake Shore Drive’s Montrose exit, will shutter permanently on Sunday, November 3, according to the food hall’s owners.
XMarket was touted as the Midwest’s largest all-vegan food hall. The news hit Wednesday afternoon with Chicago vegans rushing to the venue for discounts. Even before cries of inflation driving up food prices during the pandemic, vegans in general have often complained about the cost of meatless and dairy-free goods, whether sold at grocery stores or restaurants. Though the vegan population is growing, and more vegan options are available at restaurants that serve meat, several restaurant owners have worried if they can succeed while depending on a customer base that still is considered niche.
Last year, PlantX, a publicly-traded Vancouver-based company, converted XMarket from a grocer to a bar and food hall with six food stalls, headlined by Chicago’s Kale by Name and location of popular vegan pizzeria Kitchen 17. Another standout was El Hongo Magico, which sold mushroom tacos. In August, XMarket welcomed Impossible Quality Meats, the first restaurant from Impossible Foods. The faux meat company had made a marketing splash earlier this summer with an endorsement deal from competitive hot dog-eating star Joey Chestnut. XMarket continued to sell some groceries — it never sold produce.
The space also housed a vegan sushi counter from the team behind Bloom Plant Based Kitchen, one of the city’s best vegan restaurants. The stall closed months ago, and while Bloom’s chef and owner Rodolfo Cuadros says he wasn’t surprised by XMarket’s closure — he’s been skeptical of the business model since he joined — the sudden closure caught him off guard.
Kale My Name owner Nemanja Golubovic put a positive spin on the closure in an Instagram post, writing that vendors at the market weren’t paying PlantX for rent or other bills, “just [a] small commission from our sales and we kept [the] majority of our money to ourselves.” Kale My Name’s original location in Albany Park remains unaffected.
As is the case at most food halls, the food hall’s owner — not tenants — is responsible for paying shared staff such as busers and dishwashers, Golubovic adds: “That’s why we had [the] opportunity to do very well here, but sadly [the] market couldn’t.”
Elsewhere, rank-and-file workers bemoaned having only five days of notice that their jobs were about to be eliminated.
PlantX Life operates three other XMarkets in Canada. Recently, they consolidated a location in suburban Vancouver at the Locavore Bar and Grill. Sales increased due to the move, according to an MDA shared this summer. That same report showed falling revenue. At $7.3 million in 2024, revenue has fallen 45 percent since 2023. Earlier in the week, the company announced it was expanding its Bloombox Club plant subscription service to Italy.
While most restaurants have struggled after 2020 with pandemic-related challenges like rising costs including inflation, food halls have suffered particularly. This year, Chicago has seen food hall operators like Urbanspace exit the market, and 16” on Center (the owners of Thalia Hall and Empty Bottle) departed from Revival Food Hall in the Loop. Still, XMarket’s challenges seemed to be unique in Uptown, away from a ton of foot traffic and difficult for suburban vegans to find.
XMarket, 804 W. Montrose Avenue, closing Sunday, November 3.
These Easy Pumpkin Pancakes are thick, fluffy, and deliciously spiced—basically like having a slice of pumpkin pie, but in pancake form! They’re also incredibly easy to make, with simple ingredients you probably already have on hand. Plus, these pancakes are egg-free, dairy-free, and totally vegan-friendly, so they’re perfect for anyone with food allergies or dietary preferences. And if you love meal prepping, you’re in luck! They freeze beautifully, so you can whip up a batch now and enjoy them whenever you need a warm, comforting breakfast in minutes. Give them a try—you’ll fall in love with these cozy pumpkin pancakes!
Oriana’s Thoughts On The Recipe
If there’s a cozy, autumn-inspired breakfast that just fills the kitchen with all the warm spices we love, it’s these Easy Pumpkin Pancakes. I adore how these pancakes combine the comforting flavors of pumpkin and spices into every soft, fluffy bite! They’re perfect for those crisp fall mornings when you want to start the day with something heartwarming and delicious.
These Easy Pumpkin Pancakes are super simple to whip up and totally free of eggs and dairy. My kids love these pancakes as much as I do, and they work great for friends or family members with food allergies, too. With a few pantry ingredients and a can of pumpkin puree, you’re set for a delightful stack that everyone can enjoy.
And here’s a little secret: these pancakes are freezer-friendly! I love making a big batch on weekends so we can have a quick, tasty breakfast ready in minutes all week long. Trust me, you’ll want to save some for later because once you taste that soft, fluffy texture and rich pumpkin spice flavor, one serving is never enough!
What I Love About This Recipe
Easy, Foolproof Recipe: No need to stress over fancy techniques or hard-to-find ingredients. This recipe is super simple, and with just a few basic steps, you’ll have a stack of perfect pumpkin pancakes!
Allergen-Friendly: These pancakes are completely egg-free, dairy-free, and vegan, making them ideal for anyone with food allergies. They’re deliciously inclusive for everyone around the table!
Simple Ingredients: Everything you need is likely already in your pantry or fridge.
Bursting with Pumpkin Spice Magic: The flavor of these pancakes truly falls in every bite.
Perfectly Thick & Fluffy: Each pancake is thick, soft, and fluffy, holding up beautifully under a drizzle of syrup or a dollop of vegan butter. The texture is just right – moist without being heavy and fluffy without crumbling.
Freezer-Friendly for Easy Mornings: I love making extra and freezing them for easy breakfasts during the week. They reheat beautifully and taste just as delicious, so a cozy breakfast is only minutes away.
Potential Recipe Challenges & Pro Tips
Challenge: Getting the Perfect Fluffy Texture: Achieving a fluffy pancake without eggs might seem tricky. Pro Tip: Make sure your baking powder and baking soda are fresh. They’re the magic behind that lovely rise and soft texture. A splash of apple cider vinegar adds fluffiness by adding extra lift when combined with baking soda.
Challenge: Pancakes Sticking to the Pan: Nothing’s worse than pancakes that stick and fall apart! Pro Tip: Preheat the pan well and grease it lightly with vegan butter or oil before each batch. Nonstick pans work best here, but you can use any well-greased skillet.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
All-Purpose Flour: The base that gives the pancakes structure. Note: For a gluten-free option, try a 1:1 gluten-free flour blend.
Baking Powder & Baking Soda: These leavening agents help the pancakes rise, giving that fluffy texture.
Salt: Just a pinch brings out the flavors.
Pumpkin Pie Spice: The essence of these pancakes! This blend of cinnamon, nutmeg, ginger, and cloves gives that cozy, spiced pumpkin flavor.
Brown Sugar: Adds a touch of sweetness and a bit of depth with its molasses flavor.
Milk (Dairy or Non-Dairy): Any milk works, but I love oat milk for a creamy, dairy-free option.
Apple Cider Vinegar: Mixed with milk, it creates a homemade “buttermilk” that adds extra fluffiness.
Pure Pumpkin Puree: This provides flavor, color, and moisture. Note: Make sure it’s pure pumpkin, not pumpkin pie filling.
Butter (Dairy or Non-Dairy): Adds richness. Melt it before adding to the batter for easier mixing.
Vanilla Extract: Rounds out the flavors with a hint of sweetness.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Nut-Free: Use coconut, oat, or rice milk to make this recipe nut-free.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Combine the flour, baking powder, baking soda, salt, pumpkin pie spice, and sugar in a medium bowl and stir using a balloon whisk to combine.
Step 2 – Combine Wet Ingredients
Mix milk and vinegar in a measuring cup. Add pumpkin puree, melted butter, and vanilla; mix to combine.
Step 3 – Mix Dry And Wet Ingredients
Mix dry and wet ingredients and mix until smooth (do not overmix). Let the batter rest for 5 -10 minutes.
Step 4 – Cook The Pancakes
Heat a griddle or nonstick pan over medium-heat; coat it lightly with vegetable oil or swirl in a thin pat of butter. Pour a 1/4-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Transfer to a plate and repeat with the remaining batter to make the rest of the pancakes.
Serve pancakes immediately with butter and pure maple syrup.
Measure the ingredients correctly. I highly recommend using a kitchen scale to avoid using too much flour. This prevents you from ending up with dense pancakes.
Don’t Overmix: Be careful not to overmix the batter, as this can result in tough pancakes. Mix until the ingredients are just combined, with a few lumps remaining.
Let the batter rest for a few minutes after mixing to allow the baking powder and baking soda to activate, which will give you fluffier pancakes.
Cook over medium heat: Preheat your skillet or griddle over medium heat and lightly grease it with butter or cooking spray to prevent the pancakes from sticking and ensure even cooking.
Wiping down the skillet between batches will help avoid burning bits of butter on your pancakes.
Variations & Additions
Chocolate Chip Pumpkin Pancakes: Add a handful of dairy-free chocolate chips for a decadent twist.
Nutty Crunch: Fold in chopped pecans or walnuts for extra texture and flavor.
Extra Spice: Love the warmth of spices? Add an extra pinch of cinnamon or a sprinkle of cardamom.
Serving Suggestions
Top these pumpkin pancakes with a pat of vegan butter and a drizzle of pure maple syrup. For a fun treat, you can also add a sprinkle of cinnamon sugar or a dollop of coconut whipped cream!
Storing and Freezing Instructions
Storing: Store any leftovers in an airtight container in the fridge for up to 5 days.
Freezing: Place cooled pancakes in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer bag or container for up to 3 months. To reheat, wrap frozen pancakes in a damp paper towel and microwave until heated through, about 45 – 60 seconds, for a quick breakfast!
Frequently Asked Questions
Can I use pumpkin pie filling instead of pumpkin puree?
I don’t recommend it because pumpkin pie filling is pre-sweetened and spiced, which could alter the texture and flavor of the pancakes.
What type of plant-based milk works best?
Almond or oat milk gives the best creamy texture, but any plant-based milk will do. Just make sure it’s unsweetened if you prefer a more neutral taste.
Can I make the batter ahead of time?
I don’t recommend it, as the leavening agents lose their effectiveness over time, which can result in flat, dense pancakes. For the best, fluffiest pancakes, make the batter right before cooking—it’s quick and easy, so it won’t take much time!
These Easy Pumpkin Pancakes are thick, fluffy, and packed with warm spices! They’re quick to make with everyday ingredients, and they’re egg-free, dairy-free, and vegan-friendly, perfect for those with food allergies or dietary needs. Plus, they freeze well, making them an ideal prep-ahead breakfast for cozy fall mornings.
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Total Time 25 minutesmins
Servings 6pancakes
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Combine the flour, baking powder, baking soda, salt, pumpkin pie spice, and sugar in a medium bowl and stir using a balloon whisk to combine.
Mix milk and vinegar in a measuring cup. Add pumpkin puree, melted butter, and vanilla; mix to combine.
Mix dry and wet ingredients until smooth (do not overmix). Let the batter rest for 5 -10 minutes.
Heat a griddle or nonstick pan over medium-heat; coat it lightly with vegetable oil or swirl in a thin pat of butter. Pour a 1/4-cupful of batter into the pan. Cook for 1-2 minutes or until bubbles rise to the surface and the base is golden brown. Flip and cook until the other side is golden brown. This happens quickly so peek after 30 seconds and watch carefully! Transfer to a plate and repeat with the remaining batter to make the rest of the pancakes.
Serve pancakes immediately with butter and pure maple syrup.
Pumpkin Pie Spice Blend: This is a blend of ground cinnamon, nutmeg, cloves, and allspice and is easily found in most American grocery stores. If this blend is unavailable in your country, you can use: Cinnamon: ½ teaspoon + Ginger: ⅛ teaspoon + Nutmeg: ⅛ teaspoon + Allspice: ⅛ teaspoon + Cloves: ⅛ teaspoon. Check out my Homemade Pumpkin Pie Spice Blend recipe. Storing: Store any leftovers in an airtight container in the fridge for up to 5 days. Freezing: Place cooled pancakes in a single layer on a baking sheet and freeze until solid. Then, transfer to a freezer bag or container for up to 3 months. To reheat, wrap frozen pancakes in a damp paper towel and microwave until heated through, about 45 – 60 seconds, for a quick breakfast! Food Allergy Swaps:
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Nut-Free: Use coconut, oat, or rice milk to make this recipe nut-free.
Potential Recipe Challenges & Pro Tips:
Challenge: Getting the Perfect Fluffy Texture: Achieving a fluffy pancake without eggs might seem tricky.
Pro Tip: Make sure your baking powder and baking soda are fresh. They’re the magic behind that lovely rise and soft texture. A splash of apple cider vinegar adds fluffiness by adding extra lift when combined with baking soda.
Challenge: Pancakes Sticking to the Pan: Nothing’s worse than pancakes that stick and fall apart!
Pro Tip: Preheat the pan well and grease it lightly with vegan butter or oil before each batch. Nonstick pans work best here, but you can use any well-greased skillet.
Extra Recipe Tips For Success:
Measure the ingredients correctly. I highly recommend using a kitchen scale to avoid using too much flour. This prevents you from ending up with dense pancakes.
Don’t Overmix: Be careful not to overmix the batter, as this can result in tough pancakes. Mix until the ingredients are just combined, with a few lumps remaining.
Let the batter rest for a few minutes after mixing to allow the baking powder and baking soda to activate, which will give you fluffier pancakes.
Cook over medium heat: Preheat your skillet or griddle over medium heat and lightly grease it with butter or cooking spray to prevent the pancakes from sticking and ensure even cooking.
Wiping down the skillet between batches will help avoid burning bits of butter on your pancakes.
Variations & Additions:
Chocolate Chip Pumpkin Pancakes: Add a handful of dairy-free chocolate chips for a decadent twist.
Nutty Crunch: Fold in chopped pecans or walnuts for extra texture and flavor.
Extra Spice: Love the warmth of spices? Add an extra pinch of cinnamon or a sprinkle of cardamom.
Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
Nicky’s of Beverly is not a vegan restaurant. Since 1997 and across two different locations (three years ago they moved to 105th Street and Western), chef-owner Paul Kostopanagiotou has built a formidable following of carnivorous and plant-based eaters alike. A fast-casual neighborhood spot featuring “elevated street food, the restaurant’s massive menu features everything from salads, smoked brisket, filet mignon sliders, Nashville hot chicken, and even a lobster roll.
There’s also Nicky’s version of the Big Baby, an underrated Chicago classic that originated in the South Side, featuring twin beef patties with cheese and topped with grilled onions. Ketchup, mustard, and pickles slide under the patties.
The veganized Big Baby.
Nicky’s has a quite a comfortable space and occassionally hosts live music.
Nicky’s moved here in 2021.
Kostopanagiotou sees an opportunity to introduce non-meat eaters to the specialty. On Friday, November 1, Nicky’s will enthusiastically participate in World Vegan Day with a vegan version of the Big Baby featuring Beyond Meat patties and Daiya dairy-free cheddar taking center stage.
“We’ve been growing the vegan category at the restaurant for years. I just think vegans are a great customer base, and there was a void in the area for that,” Kostopanagiotou says.
While he’s not a vegan himself (though he and his team do enjoy plant-based dishes), he’s made a point of connecting with plant-based eaters in the community, like the Chicago Southside & South Suburban Vegans. “I know some of the founding members and admins. We lean on them a lot as a partnership, as they have suggestions and recommendations and vegan meetups,” Kostopanagiotou explains.
Through those contacts, he’s discovered a variety of plant-based producers, like Good2Go Veggie and Chunk Foods, as well as institutions that help animals. That’s where he learned about the Tiny Hooves Sanctuary, a woman-led nonprofit animal sanctuary located across state lines in Union Grove, Wisconsin. The institution focuses on providing a safe haven — a “forever sanctuary,” as their website calls it — to “abandoned, abused, neglected, and unwanted farm animals while inspiring positive change through the human and animal bond.” Kostopanagiotou said he listened to his local vegan friends when they told him, ‘’This is a solid group — you should look into donating to them.’” On Friday, Nicky’s of Beverly will donate a portion of proceeds from all vegan menu items to the Tiny Hooves Sanctuary.
The Big Baby is a Chicago classic.
Italian beef, gyros, and salads are also on the menu.
The heat lamps can squeeze a little more out of patio season.
A lot of restaurants will simply throw on a veggie burger, fried cauliflower, or maybe a half-hearted pizza to appease vegan diners who happen to wind up there, but investing in the plant-based portion of his menu is something to which Kostopanagiotou is seriously committed. Nicky’s of Beverly offers close to two dozen vegan items, such as a vegan shrimp po boy, vegan nachos, vegan Buffalo chicken salad, a vegan banh mi, and much more. There’s coconut milk-based peanut butter gelato and even a vegan shake.
Kostopanagiotou points out that he develops the vegan part of the menu side-by-side with everything else to make sure there’s plenty to enjoy for everyone. “It just continuously expands, and is creative,” he says. “I’m very mindful as I expand the normal menu that I can do that for the vegan menu also.”
There’s plenty to experience at Nicky’s of Beverly, whether customers like vegan food or not. They also have a weekday happy hour, live music, and a gelato bar.
There’s no dairy in this luscious chocolate pudding. Whipped avocado creates the thick, rich, and super creamy texture. The sweetness comes naturally from fruit jam—with or without seeds. The classic combination of raspberry and chocolate is a delight—while the use of sea salt makes this a true taste winner.
These egg-free and dairy-free Simple Pumpkin Muffins are super moist, packed with cozy pumpkin spice flavor, and so easy to make. They are perfect if you or anyone in your family has food allergies. You don’t need any fancy ingredients or equipment either—just mix everything by hand in one bowl and bake. They’re a crowd-pleaser, even for the picky eaters!
Oriana’s Thoughts On The Recipe
Let me tell you about these pumpkin muffins—seriously, they’re a game-changer! My daughter, who is usually the queen of picky eaters, loved them, which is saying a lot! They have that perfect balance of deep pumpkin spice flavor and sweetness that even won her over. Plus, they stay super moist for days, which makes them great for meal-prepping or packing in school lunches.
What I also love is that these muffins are completely egg-free, dairy-free, and vegan making them a wonderful option for those with food allergies. No need to worry about complicated substitutions or ingredients you can’t pronounce! Just simple, wholesome pantry staples that you probably already have on hand.
And the best part? You don’t even need a mixer! Just stir everything together in one bowl, pop them in the oven, and in no time, your house smells like fall heaven. These muffins are ridiculously easy to make, so even if you’re new to baking, you’ve totally got this!
What I Love About This Recipe
Easy To Make—No Mixer Needed!: I love recipes where I don’t have to haul out the stand mixer. Just grab a bowl, whisk, and spatula, and you’re all set. Mix the wet and dry ingredients separately, then combine—done!
Egg-Free And Dairy-Free Perfection: Got food allergies in your family or hosting friends with dietary restrictions? No problem! These muffins are completely egg-free and dairy-free yet still incredibly moist and flavorful. You’d never know they were missing anything!
Deep Pumpkin Spice Flavor: The pumpkin puree, combined with that delicious pumpkin pie spice, gives these muffins their signature deep, fall flavor.
Super Moist, Deliciously Spiced, And Extra Soft: Imagine biting into a muffin that’s soft, tender, and bursting with cozy spices like cinnamon and nutmeg. These muffins deliver just that!
Moist For Days: These muffins stay incredibly moist, even a few days after baking! It’s the oil and pumpkin puree that really lock in that soft texture. Perfect for making ahead if you like to bake in batches.
Potential Recipe Challenges & Pro Tips
Overmixing the batter: Too much stirring can lead to dense, tough muffins. · Pro Tip: When combining the wet and dry ingredients, gently fold them together until just combined. A few lumps are okay!
Getting the right amount of moisture: Sometimes, people worry about muffins being too dry. · Pro Tip: Don’t worry! Pumpkin puree adds plenty of moisture. Just be sure not to overbake them—test with a toothpick at the 18-minute mark.
Muffins sticking to the pan: Have you ever pulled a muffin apart trying to get it out of the tin? · Pro Tip: Use paper liners or grease your muffin tin well with oil or nonstick spray.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
All-Purpose Flour: Provides structure to the muffins. Note: If you want a whole-grain option, you can substitute half the flour with whole wheat flour.
Pumpkin Pie Spice: This blend of cinnamon, nutmeg, ginger, and cloves adds that quintessential fall flavor. Note: If you don’t have it on hand, you can make your own spice blend. See recipe card for details.
Baking Powder & Baking Soda: These leavening agents help the muffins rise and stay fluffy. Note: Be sure they’re fresh!
Salt: Enhances all the flavors, balancing sweetness and spice.
Oil: Keeps the muffins super moist. Note: You can use vegetable, canola, or even light olive oil for a different flavor.
Brown Sugar & Granulated Sugar: Brown sugar adds a deeper, caramel-like sweetness, while granulated sugar lightens the texture.
Pure Pumpkin Puree: The star of the show! It adds moisture, flavor, and that gorgeous orange color. Note: Make sure to use pure pumpkin puree, not pumpkin pie filling.
Vanilla: Adds warmth and enhances all the other flavors.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten free flour blend.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Combine Wet Ingredients
In a mixing bowl, combine oil, brown sugar, granulated sugar, pumpkin puree, and vanilla.
Step 2 – Add Dry Ingredients
Add the flour, pumpkin spice, baking powder, baking soda, and salt. Mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy. Let the batter rest for 10-15 minutes.
Step 3 – Fill The Muffins Pan
Fill the muffin cups right to the top. If desired, sprinkle a little raw sugar on top before baking for a lovely, sparkly finish.
Step 4 – Bake
Bake for 5 minutes, then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes.
Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
Don’t overmix the batter. Use a light hand to avoid overworking it, which can result in dense muffins. Mix just until the ingredients are evenly distributed throughout the batter.
Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
For evenly sized muffins, consider portioning the batter into the muffin cups with an ice cream scoop or measuring cup.
Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
Chocolate Chip Pumpkin Muffins: Stir in ¾ cup of dairy-free chocolate chips for a sweet twist.
Pumpkin Cranberry Muffins: Add dried cranberries or raisins for a pop of tartness.
Nutty Pumpkin Muffins: Mix in ½ cup of chopped walnuts or pecans for extra texture.
Storing and Freezing Instructions
Storing: Store your muffins in an airtight container at room temperature for up to 3 days to keep them fresh. Then, pop them in the fridge for up to a week.
Freezing: These muffins freeze wonderfully! Once cooled, place them in a freezer-safe bag and freeze for up to 3 months. When ready to enjoy, just thaw on the counter or microwave for 20-30 seconds.
Frequently Asked Questions
Can I use homemade pumpkin puree?
Yes! Just make sure it’s smooth and thick, like canned pumpkin puree, for the best results.
Can I make these muffins gluten-free?
Definitely! Just use a 1:1 gluten-free flour blend. Read my Food Allergy Swaps section above for more details.
What can I use instead of oil?
You can replace the oil with applesauce for a lower-fat option, but the muffins may be a little denser.
These egg-free and dairy-free Simple Pumpkin Muffins are super moist, packed with cozy pumpkin spice flavor, and so easy to make. They are perfect if you or anyone in your family has food allergies. You don’t need any fancy ingredients or equipment either—just mix everything by hand in one bowl and bake. They’re a crowd-pleaser, even for the picky eaters!
Prep Time 5 minutesmins
Cook Time 28 minutesmins
Total Time 33 minutesmins
Servings 12muffins
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Preheat the oven to 425ºF (220ºC). Spray a 12-cup muffin pan with nonstick baking spray or line with cupcake liners.
In a large mixing bowl, combine oil, brown sugar, granulated sugar, pumpkin puree, and vanilla.
Add the flour, pumpkin spice, baking powder, baking soda, and salt. Mix everything together by hand. Do not overmix; the batter will be thick and a little lumpy. Let the batter rest for 10-15 minutes.
Fill the muffin cups right to the top. If desired, sprinkle a little raw sugar on top before baking for a lovely, sparkly finish.
Bake for 5 minutes, then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 20 to 23 minutes.
Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Pumpkin Pie Spice: This is a blend of ground cinnamon, ginger, nutmeg, cloves, and allspice, easily found in most American grocery stores. If this blend is unavailable in your country, you can use 1 1/4 tsp cinnamon, 3/4 tsp ground ginger, 1/2 tsp nutmeg, 1/4 tsp cloves, and 1/4 tsp allspice. Storing: Store your muffins in an airtight container at room temperature for up to 3 days to keep them fresh. Then, pop them in the fridge for up to a week. Freezing: These muffins freeze wonderfully! Once cooled, place them in a freezer-safe bag and freeze for up to 3 months. When ready to enjoy, just thaw on the counter or microwave for 20-30 seconds. Food Allergy Swaps:
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Potential Recipe Challenges & Pro Tips:
Overmixing the batter: Too much stirring can lead to dense, tough muffins. · Pro Tip: When combining the wet and dry ingredients, gently fold them together until just combined. A few lumps are okay!
Getting the right amount of moisture: Sometimes, people worry about muffins being too dry. · Pro Tip: Don’t worry! Pumpkin puree adds plenty of moisture. Just be sure not to overbake them—test with a toothpick at the 18-minute mark.
Muffins sticking to the pan: Have you ever pulled a muffin apart trying to get it out of the tin? · Pro Tip: Use paper liners or grease your muffin tin well with oil or nonstick spray.
Extra Recipe Tips For Success:
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature.
Don’t overmix the batter. Use a light hand to avoid overworking it, which can result in dense muffins. Mix just until the ingredients are evenly distributed throughout the batter.
Let the batter rest! When your batter is ready, cover and let it rest for 15-20 minutes. Resting the batter allows the flour to hydrate fully.
For evenly sized muffins, consider portioning the batter into the muffin cups with an ice cream scoop or measuring cup.
Bake at 425º F (218º C) for 5 minutes, and then reduce the oven temperature to 350ºF (180ºC). This initial high oven temperature will help to lift up the muffin top quickly.
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
Editor’s note: This article contains numerous images from a slaughterhouse.
They came to Denver from Honduras, Colombia and Mexico. Here, they work behind a locked gate, in a plant that smells of manure, raw meat and soap. Each day, they kill, gut, butcher, package and ship roughly 1,500 sheep for Superior Farms. It’s the largest lamb slaughterhouse in the United States — and the only slaughterhouse in Denver.
The workers, clad in lab coats and masks, make the same cuts all day long: throats, pelts, shoulders, loins and legs. In a refrigerated room where breath turns to steam, decapitated lambs hang from hooks.
Most meat-eaters will never see this gory scene. But this fall, Denver voters are being asked to look inside the slaughterhouse and decide: Should this place be shut down, sacrificing about 160 local jobs to further a global movement for animals and the environment?
That’s the question that animal rights activists have posed with Ballot Measure 309, which would ban slaughterhouses from the city of Denver.
The trimming line in Superior Farms’ meat processing operation in Globeville. Aug. 30, 2024.Kevin J. Beaty/Denverite
The only slaughterhouse to ban is Superior Farms, this 37,000-square-foot plant on the northern edge of the city. Besides being a premier source of Halal meat for Muslim diets, it is a longtime employment hub for immigrants in the city.
The activists, banding together as Pro-Animal Future, want voters to feel revolted by the slaughterhouse. They aim to recruit vegans and carnivores alike to abolish factory farming in Denver — and eventually nationwide. They argue that Superior Farms is unusually cruel and irresponsible.
“This is about declaring war on the factory farming industry,” said Pro-Animal Future co-founder Aidan Kankyoku. He believes that Denver voters will agree the slaughterhouse is “a violation of our moral concept of how animals should be treated.” Another measure from the same groups would also limit sales of fur in Denver.
Aidan Kankyoku canvasses in support of ballot measures to ban slaughterhouses and fur sales in Colorado, during the annual Tennyson Street Fall Festival. Oct. 19, 2024.Kevin J. Beaty/Denverite
The activists point to footage captured in the slaughterhouse – images that show violations of animal protection laws, animal rights lawyers allege. Previously, Superior Farms also settled a lawsuit by a former worker who alleged racism and violations of Halal practices.
In contrast, the owners of Superior Farms tout their care of animals and support of small farmers. And many of the workers agree, saying it’s a place where decades of immigrants have found careers, ownership stakes, benefits and belonging.
Paulina Herrera, a mother of three who immigrated from Mexico, has worked in the factory for 30 years.
“It has given me everything,” she said, taking a break from the butcher line. “A house, food, benefits, health insurance. I own this very place. I have shares, and when I leave, I’m going to cash them in. I’m very happy to have come here.”
Paulina Herrera gets emotional as she speaks about the possibility that a Denver ballot measure could shutter Superior Farms’ slaughterhouse and meat processing operation in Globeville, where she’s worked for years. Aug. 30, 2024.Kevin J. Beaty/Denverite
The company denies that the hidden-camera video shows inhumane slaughtering practices and allegations of workplace racism and Halal violations.
For Pro-Animal Future, the Denver election is part of a larger plan to shut down factory farming and ultimately the meat industry itself. Animal rights activists, including California-based foundations, have spent about a quarter-million dollars on the Denver campaigns as of mid-October.
Meanwhile, the opposition campaign has raked in about $1.7 million from the Washington D.C.-based Meat Institute, Superior Farms and meat trade groups.
City Council member Darrell Watson speaks as officials and members of the local livestock and restaurant industries meet to oppose a ballot measure that would ban slaughterhouses in Denver. Sept. 11, 2024.Kevin J. Beaty/Denverite
Numerous workers of Superior Farms are organizing against the ban, and they’ve been joined by some Democratic heavy hitters — including several Denver City Council members and the vast majority of the local Democratic Party.
“Please understand that our workers did not ask for this,” wrote Bob Mariano, the plant’s marketing director, in an email to Denverite.
Weeks before the election, activists gathered in the lobby of a posh apartment building to carve pumpkins at a vegan potluck.
They had spent their day calling voters, driving a truck with TVs displaying gory slaughterhouse footage, and pedaling the “Lamb-borghini” — an e-bike with a big fake sheep on the back.
They want this to be just one of the first of hundreds of nationwide campaigns to abolish factory farming over the next decade.
“We’re really excited about ballot initiatives as a way to drive this conversation forward and make a lot of progress, whether we win or not in a given year,” Kankyoku said. And he’s increasingly confident, he said, that the Denver campaign will work.
Proponents of ballot measures to ban slaughterhouses and fur sales in Colorado canvass for their causes during the annual Tennyson Street Fall Festival. Oct. 19, 2024.Kevin J. Beaty/Denverite
For the activists, this is a moral mission: They see the meat industry as antiquated and needlessly cruel.
But for decades, the animal rights movement has struggled to make progress. Should they encourage individuals to go vegan? What about disruptive protests? Perhaps animals should be illegally rescued from factories and feed lots?
In recent years, many activists have shifted away from the idea that they can convince Americans to eat less meat. And many now see it as too risky to practice sabotage and other direct action, thanks to stiffer criminal penalties for disrupting agriculture.
Instead, they’re asking voters in places like Denver whether “factory farming” should exist at all.
Justin Clark canvasses in support of ballot measures to ban slaughterhouses and fur sales in Colorado, during the annual Tennyson Street Fall Festival. Oct. 19, 2024.Kevin J. Beaty/Denverite
“There’s just no better way to put Animal Freedom and factory farming in front of people, with their ‘voter hat’ on, in a literally actionable way,” Kankyoku said.
If the public could embrace legal cannabis and same-sex marriage after multiple ballot campaigns, the thinking goes, maybe the activists could force a conversation about animal liberation, too.
More than 90 percent of Americans eat meat, according to a Newsweek poll. Yet, paradoxically, nearly 50 percent might support a ban on slaughterhouses nationwide, according to another poll from the Sentience Institute, an animal ethics think tank.
Superior Farms’ meat processing operation in Globeville. Aug. 30, 2024.Kevin J. Beaty/Denverite
But this strategy brings a new challenge: Convincing voters to shut down a specific business in their own community.
The advocates point to studies that show slaughterhouse workers face higher rates of PTSD, anxiety, addiction and domestic violence. Some believe shutting down the factory would do the workers a favor — even if it puts them out of work.
Closing Superior Farms could eliminate 164 jobs. Many of the supporters see that as an unfortunate but necessary byproduct of their mission.
Anne Fulton, who quit her job at a mineral store to work on the campaign, says she is concerned about the workers, but that the campaign is “not personal.”
“I wish there was a way to ensure that all those people who put in a lot of time at Superior Farms would be able to land on their feet and get another job, or, like, get whatever support they need,” she said. “But yeah. That’s hard.”
Anne Fulton (from left) and Justin Clark canvass in support of ballot measures to ban slaughterhouses and fur sales in Colorado, during the annual Tennyson Street Fall Festival. Oct. 19, 2024.Kevin J. Beaty/Denverite
The ballot measure includes promises that, if it passes, the city must prioritize former slaughterhouse workers for job training programs. The animal advocates say the workers will find new jobs, and that the Denver economy can sustain the disruption.
Company spokesman Mariano countered that the job promises are “misleading,” saying that the “non-binding suggestions don’t guarantee anything.”
Jose Hernandez flips ground lamb patties onto a packaging line in Superior Farms’ meat processing operation in Globeville. Aug. 30, 2024.Kevin J. Beaty/Denverite
As workers walk in and out of the facility, their plastic shoe covers stick to a fat-soap slurry coating the floor.
Denverite spoke with more than a dozen workers at the factory. They said Superior Farms is a rare source of stability in the U.S.
Superior Farms, headquartered in Sacramento, California, has run the slaughterhouse in an industrial part of Denver’s working-class Globeville neighborhood for more than 40 years — taking over a facility that has existed for eight decades in all. The company is employee-owned, meaning workers have a share in profits from their first day on the job and are fully vested after three years.
However, the details of Superior Farms’ wages are unclear. The company declined to share Superior Farms’ median pay or how much Chief Executive Officer Rick Stott makes.
“Any details we provide would be used out of context by our opponents to portray us as a ‘greedy corporation’ no matter how much context and data we include to show that our pay is highly competitive,” wrote spokesperson Mariano.
The workers at the factory are largely Spanish-speaking immigrants. Some are citizens who have been in the United States for decades. Others are still figuring out how to bundle up for the cold slaughterhouse and Colorado winters.
At lunch, they sit outside, surrounded by warehouses and the stench of dung, and eat from Tupperware containers.
Superior Farms’ slaugterhouse and meat processing plant in Globeville. Aug. 30, 2024.Kevin J. Beaty/Denverite
Isabel Bautista started working at Superior Farms 24 years ago.
In the late ‘90s, Bautista’s family immigrated from the Mexican state of Oaxaca to California. Later, she decided Colorado would be the best place to raise kids.
Her mom already had a job at the slaughterhouse. Bautista and her brother started working at Superior Farms in 2000, and were later joined by other relatives too.
“Almost every single employee here has a family member that either works here currently or has worked here,” Bautista said.
Bautista has worked in nearly every department and learned to speak English, fill out paperwork and use a computer at Superior Farms. Three years ago, the company promoted her to operations manager. She credits the company for her family’s success — her son has entered the Army and her daughter has finished medical school.
Superior Farms operations manager Isabel Bautista speaks as officials and members of the livestock and restaurant industries gather to oppose a ballot measure that would ban slaughterhouses in Denver. Sept. 11, 2024.Kevin J. Beaty/Denverite
As operations manager, Bautista supervises the slaughter process.
Most days, the sheep arrive by the hundreds to the factory, where workers feed and water them before herding them into a holding pen. Unless a sheep is sick or injured, it will be killed within 12 hours.
“They get an electrical stun, so they’re asleep before we start the process,” Bautista says.
A Muslim worker slits the sheep’s throats — a requirement for Halal certification.
Each employee has a single job, like cutting off the head, removing the hooves, or stripping off the pelt. The carcass is washed to remove debris, and workers cut off visible contamination before the carcasses are cleaned and inspected once more.
Some carcasses are sold whole, while others are butchered into cuts of meat, packaged, labeled and shipped around the country.
The process is humane and the animals don’t suffer, Bautista and colleagues insisted.
Francisco Arteaga stands among the lamb carcasses hanging in Superior Farms’ slaughterhouse and meat processing plant in Globeville. Aug. 30, 2024.Kevin J. Beaty/Denverite
Animal rights activists say otherwise.
Supporters of the slaughterhouse ban claim Superior Farms is a particularly bad actor.
Just before ballots dropped, Pro Animal Future released hidden-camera footage shot inside the slaughterhouse. They say it shows workers using a non-Halal kill method, with two cuts instead of one decisive slash. They also say that the video captured improperly stunned sheep thrashing on hooks, as well as animals with broken limbs and prolapsed organs.
“It’s clear that Superior Farms is engaging in not only animal cruelty, as prohibited by state law, but is also in violation of the federal Humane Methods of Slaughter Act,” said Attorney Chris Carraway, a University of Denver law professor with the Animal Activist Legal Defense Project.
The company denies that the video shows illegal activities.
“The video is yet another example of proponents of the slaughterhouse ban misunderstanding or misrepresenting standard, legally compliant parts of the slaughter process in an attempt to shock voters and influence an election,” wrote Superior Farms spokesperson Mariano.
Advocates also point to the Environmental Protection Agency fining the company for failing to adequately manage the toxic chemical anhydrous ammonia in its Denver plant. Mariano says the company voluntarily entered into an agreement with the EPA to upgrade refrigeration systems and prevent air quality violations.
Erick Hernandez moves boxes of ground lamb towards a shipping bay in Superior Farms’ meat processing operation in Globeville. Aug. 30, 2024.Kevin J. Beaty/Denverite
Separately, the company faced a 2021 lawsuit from Mohammed A. Sayed, who had worked as one of the company’s Halal butchers. He alleged that the company violated Halal practices by allowing non-Muslims to slaughter animals and killing the animals via electrocution. Sayed claimed that he was forced to quit after raising objections. He also alleged that Muslim workers were subject to racist slurs from other workers.
The company said in court filings that it addressed the racist slurs, but denied Sayed’s claims about Halal violations. The parties settled the lawsuit in 2022.
An inherently inhumane industry?
Kankyoku, one of the architects of the Pro-Animal Future ballot measure, says the Denver slaughterhouse ban is “a drop in the bucket” of what needs to be done.
The ballot measure, according to Colorado State University researchers, could reduce the state’s economic activity by $861 million and affect 2,787 jobs whose work is related to Superior Farms.
Kankyoku thinks that analysis is overblown. A Denver slaughterhouse ban would be a small but symbolic first step toward stopping all animal slaughter, he argued. “I wish that it was going to have the impact that CSU says it’s going to have,” he said.
Ban supporter Mickey Pardo, a post-doctorate fellow at Cornell University who studies how animals communicate, says slaughterhouses are inherently inhumane.
“The science is pretty clear that these animals are motivated to live, that they’re smart enough to understand what’s happening to them, that they feel fear,” he said.
Proponents of ballot measures to ban slaughterhouses and fur sales in Colorado canvass for their causes during the annual Tennyson Street Fall Festival. Oct. 19, 2024.Kevin J. Beaty/Denverite
When ewes and lambs are separated, they’re distraught, crying aloud and pacing back and forth. In nature, lambs may nurse for six months. In factory farms, they are weaned far younger. Lambs raised for meat are typically slaughtered after half a year, compared to a natural lifespan between 10 and 20 years.
“They’re going to see the other sheep, many of whom they’re most likely very closely bonded with, being killed right in front of their eyes,” Pardo says. “And they’re going to hear that and smell that and see that before it’s finally their turn.”’
Lamb carcasses hang in Superior Farms’ slaughterhouse and meat processing plant in Globeville. Aug. 30, 2024.Kevin J. Beaty/Denverite
The factory’s workers have been living in the shadow of the election.
Some have attended rallies, starred in TV ads and distributed flyers arguing for their jobs.
But on a recent Saturday, a couple dozen left their anxiety over Ballot Measure 109 behind to play indoor soccer in Central Park.
At 41 years old, match organizer Francisco Arteaga was not diving for the ball like his younger coworkers. The father of three plans to work for the company until retirement.
Superior Farms’ staff play at Central Park’s TOCA Soccer and Sports Center. Aug. 31, 2024.Kevin J. Beaty/Denverite
Arteaga fears that he’ll lose out on health, vision and dental insurance and the retirement benefits he has worked toward for over two decades. While the ballot measure would give former slaughterhouse workers priority in receiving workforce training from city programs, it does not guarantee anybody a new job.
“It’s probably back to Mexico,” Arteaga said. “Superior Farms – that’s my life.”
Tatiana Cala, a former Superior Farms worker, was at the soccer match, too. An immigrant from Colombia, she respects the animal rights activists’ moral stance. But she hopes voters remember families like hers.
“I know that sacrificing animals is a very hard thing, but it’s something that is seen every day,” she says. “And it is part of the food chain, for both us, human beings, and animals.”
Tatiana Cala and her daughter, Nahomi, hang out on the sidelines as Superior Farms’ staff play at Central Park’s TOCA Soccer and Sports Center. Aug. 31, 2024.Kevin J. Beaty/Denverite
Ultimately, voters will make the decision.
Best friends Kelly Edmondson and Cameran Simpson discussed the slaughterhouse ban while their kids practiced soccer in City Park.
Edmondson is a meat eater, though she tries to buy grass-fed beef and pasture-raised chickens.
Kelly Edmondson and Cameran Simpson hang out in City Park, Oct. 17, 2024.Kyle Harris / Denverite
“I support jobs for immigrants, and if that’s helping immigrants get their citizenship, I absolutely support it,” Edmondson says. “I eat meat, so I guess I support slaughterhouses in general, if the animals were killed instantly and not put through a bunch of pain and agony.”
Simpson, on the other hand, rarely eats meat. She thinks the ballot initiative could lead people to think more critically about the impacts of eating animals.
“I’m glad that it’s even a conversation,” Simpson said — though she worried that shutting down Superior Farms would just send the slaughterhouse to another city.
Proponents of ballot measures to ban slaughterhouses and fur sales in Colorado canvass for their causes during the annual Tennyson Street Fall Festival. Oct. 19, 2024.Kevin J. Beaty/Denverite
“Why not support it here — especially with our influx of immigrants trying to make a life — if it’s an opportunity for immigrants,” Edmondson said. “And the sheep are going to be killed and eaten.”
“I think that’s the part I’m sad about,” said Simpson.
By the conversation’s end, carnivore Edmondson had decided to do more research, but she was leaning toward supporting the slaughterhouse.
Superior Farms’ staff pose for a photo after a soccer game at Central Park’s TOCA Soccer and Sports Center. Aug. 31, 2024.Kevin J. Beaty/Denverite
Simpson thought differently.
“The more we talk about it, and hearing the underlying thing of just removing factory farms from our nation, actually the more I support banning it,” Simpson said.
If you’re someone who gets hungry before bed (hands raised) but doesn’t want to disturb sleep with something that’s difficult to digest, bedtime smoothies might be your thing! Think of it like a healthy milkshake with a balance of fiber, protein, and micronutrients to ease you into bedtime.
These Easy Apple Cider Muffins are light, fluffy, and covered in a sweet cinnamon-sugar coating that makes them absolutely irresistible—it’s seriously hard to eat just one! Plus, they’re super simple to whip up with ingredients you probably already have in your pantry. These muffins are also egg-free and dairy-free, making them a great option if you have family or friends with food allergies. Whether you’re looking for a quick breakfast, a cozy snack, or a sweet treat to enjoy with a cup of coffee, these muffins will surely hit the spot.
Oriana’s Thoughts On The Recipe
If you’re looking for the ultimate fall treat that’s packed with flavor but doesn’t require tons of prep, you’re going to love these Easy Apple Cider Muffins! They’ve become a family favorite around here because they bring all the cozy apple vibes without any fuss. I mean, who doesn’t love a soft, fluffy muffin with a cinnamon-sugar coating?
They come together quickly with simple ingredients, so they’re perfect to make ahead for busy mornings or when you want a sweet snack to enjoy with your coffee or tea.
Plus, they’re egg-free and dairy-free, so everyone in the family can enjoy them, even those with food allergies. It’s always nice to have a recipe that checks all the boxes—easy, quick, delicious, and allergy-friendly. I promise you’ll find it hard to stop at just one!
What I Love About This Recipe
Made with Simple Ingredients: These muffins require no fancy ingredients, just simple pantry staples.
Egg-Free and Dairy-Free: If you or someone you love has food allergies, these muffins are a total win. They’re egg-free and dairy-free, but you’d never know it from how soft and flavorful they are. It’s always great to have a recipe that everyone can enjoy.
Light, Fluffy, and Delicious: These muffins are everything you want in a baked treat: light, airy, and packed with flavor. The apple cider and spices give them a delicious fall twist, and the cinnamon-sugar topping makes them even more special.
A Must-Have Fall Favorite: There’s something about apple cider that just screams “fall,” and these muffins are one of our absolute favorites when the leaves start changing. They’re warm, comforting, and bursting with that apple flavor we all love this time of year.
Potential Cons Of The Recipe
Muffins May Dry Out: If you bake these muffins for too long, they can lose their soft, fluffy texture and become a bit dry.
The Cinnamon-Sugar Topping Can Get Messy: The delicious cinnamon-sugar coating can leave a bit of a mess on your hands or countertop.
Tips To Mitigate These Cons
Avoid Overbaking: Be sure to check the muffins with a toothpick, and as soon as they come out clean, they’re ready to come out of the oven. This will help keep them soft and moist.
Apply the Topping Over a Baking Sheet: To catch any cinnamon-sugar spills, roll the muffins in the topping over a baking sheet. This makes clean-up a breeze!
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Apple Cider: Adds that classic apple flavor. Note: If you don’t have cider, you can easily make your own at home. Check out my Easy Homemade Apple Cider recipe.
All-Purpose Flour: The foundation of the muffins. Note: You can use a gluten-free flour blend if needed.
Baking Powder & Baking Soda: These help the muffins rise and stay light and fluffy.
Kosher Salt: Enhances the flavors and balances the sweetness.
Ground Cinnamon & Apple Pie Spice: Essential for that warm, comforting fall spice. Note: Apple Pie Spice is a blend of ground ginger, cinnamon, nutmeg, and allspice and is easily found in most American grocery stores. For this recipe, you’ll need about 2 teaspoons. If this blend is unavailable in your country, you can mix 1 teaspoon ground cinnamon + ½ teaspoon ground nutmeg + ¼ teaspoon allspice + ¼ teaspoon ground ginger.
Oil: Keeps the muffins moist. Note: Vegetable oil works best, but you can use any neutral oil you prefer.
Granulated Sugar & Brown Sugar: Granulated sugar for sweetness and brown sugar for a bit of depth and caramel-like flavor.
Milk & Vinegar: This combo works like buttermilk, making the muffins tender. Note: Use any plant-based milk to keep it dairy-free.
Vanilla: Adds a subtle sweetness and warmth that rounds out the flavors.
For the Topping:
Granulated Sugar, Ground Cinnamon, and Apple Pie Spice: A sweet and spicy blend that takes these muffins to the next level.
Butter: Helps the cinnamon-sugar topping stick. Note: Use vegan butter for a dairy-free option.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Reduce the Apple Cider
In a small pot over medium-high heat, bring 1/2 cup (120 ml) apple cider to a boil. Boil until reduced to 1/4 cup (60 ml) and syrupy, about 3 – 5 minutes. Set aside to cool slightly.
Step 2 – Mix Dry Ingredients
Combine the flour, baking powder, baking soda, salt, cinnamon, and apple pie spice in a large bowl.
Step 3 – Combine Wet Ingredients
In a separate bowl, whisk oil, sugars, milk, vinegar, vanilla, and reduced apple cider until combined.
Step 4 – Mix Dry And Wet Ingredients
Add the dry ingredients to the wet ingredients; mix until evenly combined and free of lumps. The batter will be smooth and pourable.
Step 5 – Fill The Muffins Pan
Spoon the batter evenly into six muffin cups or liners, filling each about halfway.
Step 6 – Bake
Bake for 18 – 20 minutes at 350º F (180º C) or until a toothpick inserted in the center comes out clean.
Step 5 – Coat
While the muffins are baking, make the topping. Combine the sugar, cinnamon, and apple spice in one bowl and melt the butter in another.
Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. As you remove each muffin, dip it in the melted butter. Roll all the sides of the muffin in the cinnamon sugar, and then roll the top of the muffin in the cinnamon sugar. Make sure to coat every side! Place the muffins on a plate to finish cooling.
Recipe Tips
Measure Carefully: Precise measurements, especially when baking, ensure the best results. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
Reduce the Apple Cider: For a deeper apple flavor, you can reduce the apple cider by simmering it on the stove until it thickens slightly, then use it in the recipe.
Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.
Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Dairy-Free: Stick with plant-based milk (like soy or oat milk) and vegan butter for the topping.
Variations & Additions
Add Finely Chopped Apples: If you love more texture, add a small amount of finely chopped apples to the batter for some extra apple goodness.
Add Nuts: For a little crunch, mix in some chopped walnuts or pecans.
Extra Spices: To add even more fall warmth, try adding a pinch of nutmeg or allspice to the batter.
Serving Suggestions
These muffins are best enjoyed warm, fresh out of the oven! Pair them with a hot cup of coffee, tea, or even more apple cider for the ultimate fall breakfast or snack. They’re also great for brunch spreads or an after-school treat.
Storing and Freezing Instructions
Storing: The muffins can be stored in an airtight container at room temperature for up to 3 days. If you want them to last longer, store them in the fridge for up to 5 days, but let them come to room temperature before eating.
Freezing: These muffins freeze well! Skip the cinnamon-sugar topping before freezing. Once cooled, wrap the muffins individually in plastic wrap, then place them in a freezer-safe bag. Thaw at room temperature and roll in the cinnamon-sugar topping before serving.
Frequently Asked Questions
Can I use apple juice instead of apple cider?
Technically, you can! But I recommend using the reduced apple cider since it has a more concentrated flavor. If you use no reduced apple cider or apple juice, the muffins might not have the same depth of apple taste and different texture.
Can I freeze these muffins?
Absolutely! Just freeze them without the topping and add the cinnamon sugar after thawing for best results.
How can I make these gluten-free?
A 1:1 gluten-free flour blend will work well in this recipe if you need to avoid gluten. Read the details above.
Can I double the recipe?
Absolutely! Double all the ingredients and keep the same baking time.
What can I use instead of apple pie spice?
Apple Pie Spice is a blend of ground ginger, cinnamon, nutmeg, and allspice, easily found in most American grocery stores. For this recipe, you’ll need about 2 teaspoons. If this blend is unavailable in your country, you can mix 1 teaspoon ground cinnamon + ½ teaspoon ground nutmeg + ¼ teaspoon allspice + ¼ teaspoon ground ginger.
These Easy Apple Cider Muffins are light, fluffy, andcovered in a sweet cinnamon-sugar coating that makes them absolutelyirresistible—it’s seriously hard to eat just one! Plus, they’re super simple towhip up with ingredients you probably already have in your pantry. Thesemuffins are also egg-free and dairy-free, making them a great option if you have family or friends with food allergies. Whether you’re looking for a quick breakfast, a cozy snack, or a sweet treat to enjoy with a cup of coffee, these muffins will surely hit the spot.
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Servings 6muffins
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Make The Batter:
Preheat oven to 350º F (180º C). Spray six holes of a muffin pan with baking spray with flour. Set aside.
Combine the flour, baking powder, baking soda, salt, cinnamon, and apple pie spice in a large bowl.
In a separate bowl, whisk oil, sugars, milk, vinegar, vanilla, and reduced apple cider until combined.
Add the dry ingredients to the wet ingredients; mix until evenly combined with no lumps.
Spoon the batter evenly into six holes of the prepered muffin cups, filling each about half way.
Prepare the Topping:
While the muffins are baking, make the topping, combine the sugar, cinnamon and apple spice together in one bowl and melt the butter in another.
Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. As you remove each muffin, dip each muffins in the melted butter. Roll all the sides of the muffin in the cinnamon sugar and then roll the top of the muffin in the cinnamon sugar. Make sure to coat every side! Place on a plate to finish cooling.
Oriana’s Notes
Apple Pie Spice is a blend of ground ginger, cinnamon, nutmeg, and allspice, easily found in most American grocery stores. For this recipe, you’ll need about 2 teaspoons. If this blend is unavailable in your country, you can mix 1 teaspoon ground cinnamon + ½ teaspoon ground nutmeg + ¼ teaspoon allspice + ¼ teaspoon ground ginger.Storing: The muffins can be stored in an airtight container at room temperature for up to 3 days. If you want them to last longer, store them in the fridge for up to 5 days, but let them come to room temperature before eating.Freezing: These muffins freeze well! Skip the cinnamon-sugar topping before freezing. Once cooled, wrap the muffins individually in plastic wrap, then place them in a freezer-safe bag. Thaw at room temperature and roll in the cinnamon-sugar topping before serving.Food Allergy Swaps:
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Dairy-Free: Stick with plant-based milk (like soy or oat milk) and vegan butter for the topping.
Recipe Tips:
Measure Carefully: Precise measurements, especially when baking, ensure the best results. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
Reduce the Apple Cider: For a deeper apple flavor, you can reduce the apple cider by simmering it on the stove until it thickens slightly, then use it in the recipe.
Don’t Overmix: Once you add the dry ingredients to the wet, mix just until combined to keep the cake tender.
Don’t open the oven door until the cake(s) has set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The cake(s) are done when a toothpick inserted in the center comes out clean.
Variations & Additions:
Add Finely Chopped Apples: If you love more texture, add a small amount of finely chopped apples to the batter for some extra apple goodness.
Add Nuts: For a little crunch, mix in some chopped walnuts or pecans.
Extra Spices: To add even more fall warmth, try adding a pinch of nutmeg or allspice to the batter.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
These Easy Vegan Blueberry Muffins (No Eggs – No Dairy) are soft, tender, perfectly sweet, and simply irresistible! You don’t need a stand mixer, just a couple of bowls and a whisk. Plus, they’re made with ingredients that are probably already in your pantry. Make a batch, pop them in the freezer, and you’ll always have a homemade treat ready to go. Just warm them up, and they’re as good as fresh. It’s a game-changer for busy mornings when you need breakfast in a hurry!
Oriana’s Thoughts On The Recipe
Muffin lovers, gather around! Today, I’m sharing one of my all-time favorite recipes—No Eggs, No Dairy, Easy Blueberry Muffins! These beauties are in my top three most-loved muffin recipes. Why? They’re soft, tender, perfectly sweet, and simply irresistible.
Plus, they’re super simple to make! Grab two bowls, a whisk, and a handful of everyday ingredients, and you’re good to go. No fancy equipment or complicated techniques, just pure blueberry bliss.
They’re totally egg-free and dairy-free, making them perfect for anyone with food allergies or dietary restrictions. Oh, and did I mention they freeze beautifully? You can whip up a batch and keep them handy for busy mornings or snack-time cravings.
Whether I’m baking for the family or preparing snacks for the week ahead, this recipe never lets me down. It’s the perfect balance of sweet, soft, and fruity—basically, everything you want in a muffin!
What I Love About This Recipe
Muffin Perfection!: These muffins are soft, tender, and bursting with flavor. Each bite is a delightful mix of juicy blueberries and a hint of citrus from the lemon zest. The texture is perfect—not too dense, but not crumbly, either. Just pure muffin magic.
Simple Ingredients: You won’t need any special trips to the store to make these muffins. Everything you need is likely already in your pantry or fridge.
Easy To Make: I love that this recipe doesn’t require a mixer. Just grab two bowls and a whisk, and you’re set.
Allergy-Friendly: These muffins are completely egg-free and dairy-free, making them perfect for anyone with food allergies or dietary restrictions.
Freezer-Friendly: Make a big batch, pop them in the freezer, and you’re set for the week (or month!). They freeze beautifully and are perfect for meal prep. Whenever you need a muffin, just reheat and enjoy!
Potential Cons Of The Recipe
Blueberry Bleeding: The blueberries, especially frozen ones, may burst and turn your batter slightly purple.
Texture: If overbaked, these muffins can dry out.
Tips To Mitigate These Cons
Fold Gently: When adding the blueberries to the batter, gently fold them in to avoid bursting and staining the batter. Use fresh/firm blueberries when possible for the best results.
Check Baking Time: Make sure to not overbake them, as that can dry out the muffins. Keep an eye on them as they bake, and check for doneness with a toothpick.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
All-purpose flour: The base of the muffins, providing structure.
Baking powder & baking soda: These leavening agents help the muffins rise and become fluffy. Note: Make sure they’re not expired or too old.
Salt: Enhances the flavor and balances the sweetness.
Neutral-tasting oil: Keeps the muffins moist without overpowering the flavor. Note: You can use any neutral-tasting oil you prefer, such as canola, vegetable, or avocado oil, which all work well.
Granulated sugar: Adds sweetness.
Milk (dairy or non-dairy): The liquid base. Note: Oat milk, or soy milk are great dairy-free options.
Lemon juice and zest: Adds brightness and a touch of acidity, which helps the baking soda activate.
Pure vanilla extract: Enhances the sweetness and adds a wonderful aroma.
Blueberries (fresh or frozen): The star of the show! Fresh blueberries are ideal, but frozen ones work just as well. Note: If using frozen, do not thaw.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.
Step 2 – Combine Wet Ingredients
In a mixing bowl, combine oil, sugar, milk, lemon juice, vanilla, and lemon zest.
Step 3 – Mix Dry and Wet Ingredients
Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick. Toss the blueberries with 2 teaspoons of flour. Add the floured-covered blueberries to the batter and gently fold with a spatula until evenly distributed. Do not overmix. Cover the bowl and let the batter rest for 15 – 20 minutes. While the batter rests, preheat the oven to 425º F (220º C).
Step 4 – Make the Crumble (optional):
Add the flour, sugar, and salt to a medium bowl and stir to combine. Add the melted butter and use a fork to incorporate the butter into the flour until the mixture resembles coarse crumbs. Set aside.
Step 4 – Fill The Muffins Pan
Fill 10 muffin cups right to the top with the batter. Add two or three blueberries on top. Then, sprinkle the crumble mixture evenly over the muffins.
Step 5 – Bake
Bake for 5 minutes at 425º F (220º C), then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 22 to 22 minutes. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
Recipe Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
Use firm blueberries. If possible, find fresh, firm blueberries for best results, as they will hold up in the muffin mixture.
Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Let the batter rest! When your batter is ready, cover it and let it rest for 20 – 25 minutes. Resting the batter allows the flour to hydrate fully.
Bake at High Temperature Initially. Bake at 425ºF (190ºC) for 5 minutes, and then reduce the oven temperature to 375ºF (190ºC). This initial high oven temperature will help quickly lift up the muffin top.
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Nut Allergy: Use oat or rice milk instead of almond milk.
Soy-Free: Use rice or oat milk instead of soy milk.
Variations & Additions
Spices: Add a pinch of cinnamon or nutmeg to the crumb topping for a warm spice flavor.
Other Fruits: Substitute blueberries with raspberries or blackberries for a different berry twist.
Nuts: You can add 1/4 cup of chopped nuts to the crumb for an extra crunchy texture.
Storing and Freezing Instructions
Store: Store covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week.
Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, wrap them with plastic wrap, and then with foil. Place in a freezer bag. Thaw frozen muffins in the refrigerator and then bring them to room temperature.
Frequently Asked Questions
Can I use frozen blueberries?
Absolutely! If using frozen, do not thaw, and toss them in a little flour to prevent them from sinking.
Can I make this recipe gluten-free?
Yes! Just use a good gluten-free flour blend, and they should turn out great. See my suggestions above.
Can I make mini muffins?
Yes! I recommend halving the recipe to make about 24 mini cupcakes. Bake at 350º F (180º C) for 10 – 12 minutes.
More Egg-Free & Dairy-Free Muffin Recipes You’ll Love!
These Easy Vegan Blueberry Muffins (No Eggs – No Dairy) are soft, tender, perfectly sweet, and simply irresistible! You don’t need a stand mixer, just a couple of bowls and a whisk. Plus, they’re made with ingredients that are probably already in your pantry.
Prep Time 10 minutesmins
Cook Time 25 minutesmins
Total Time 35 minutesmins
Servings 10muffins
Ingredients
For The Crumb (optional):
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Line 10 cavities of a 12-cup muffin tin with paper liners; lightly spray the liners and the pan with baking spray.
Whisk the flour, baking powder, baking soda, and salt together in a large bowl until combined.
In a mixing bowl, combine oil, sugar, milk, lemon juice, lemon zest, and vanilla.
Fold the wet ingredients into the dry ingredients and mix everything together by hand. Do not overmix; the batter will be thick.
Toss the blueberries with 2 teaspoons of flour. Add the floured cover blueberries to the batter and gently fold with a spatula until evenly distributed. Do not overmix. Cover the bowl and let the batter rest for 15 – 20 minutes.
While the batter rest, preheat the oven to 425º F (220º C).
Make the Crumble (optional): Add the flour, sugar, and salt to a medium bowl and stir to combine. Add the melted butter and use a fork to incorporate the butter into the flour until the mixture resembles coarse crumbs. Set aside.
Fill 10 muffin cups right to the top with the batter. Add two or three blueberries on top. Then, sprinkle the crumble mixture evenly over the muffins.
Bake for 5 minutes at 425º F (220º C), then reduce the oven temperature to 350º F (180º C) and continue baking until golden brown and a toothpick inserted in the center comes out clean, another 22 to 22 minutes. Allow the muffins to cool for 10 minutes in the muffin pan, then transfer to a wire rack to continue cooling.Tip: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Blueberries: You can use fresh or frozen. If using frozen, do not thaw.Store: Store covered at room temperature for 3 to 4 days, then transfer to the refrigerator for up to 1 week.Freeze: Muffins can also be frozen for up to 3 months. Cool muffins completely, wrap them with plastic wrap, and then with foil. Place in a freezer bag. Thaw frozen muffins in the refrigerator and then bring them to room temperature.Food Allergy Swaps:
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
Nut Allergy: Use oat or rice milk instead of almond milk.
Soy-Free: Use rice or oat milk instead of soy milk.
Extra Tips:
Measure the ingredients correctly. I highly recommend using a kitchen scale.
Preheat the oven for at least 15 minutes before you start, giving it plenty of time to reach the ideal recipe temperature.
Use firm blueberries. If possible, find fresh, firm blueberries for best results, as they will hold up in the muffin mixture.
Don’t overmix the batter. Mix just until you’ve evenly distributed the ingredients throughout the batter.
Let the batter rest! When your batter is ready, cover it and let it rest for 20 – 25 minutes. Resting the batter allows the flour to hydrate fully.
Bake at High Temperature Initially. Bake at 425ºF (190ºC) for 5 minutes, and then reduce the oven temperature to 375ºF (190ºC). This initial high oven temperature will help quickly lift up the muffin top.
Don’t open the oven door until the muffins have set. Leave the oven closed until the minimum time is stated in the recipe.
Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
Variations & Additions:
Spices:Add a pinch of cinnamon or nutmeg to the crumb topping for a warm spice flavor.
Other Fruits:Substitute blueberries with raspberries or blackberries for a different berry twist.
Nuts:You can add 1/4 cup of chopped nuts to the crumb for an extra crunchy texture.
I appreciate your feedback, and it helps others, too!Recipe reviews on the website are extremely valuable to other readers online. So, please don’t forget to give it a 5-star rating below.
WINCHESTER, England, September 5, 2024 (Newswire.com)
– Pet food consumes at least 9% of all livestock globally, rising to 20% in nations such as the US with high pet ownership. The environmental benefits of vegan pet diets were recently found to be game-changingly large. Most of these relate to dog food. But, can dogs be healthy without consuming meat?
Dogs are biologically omnivores, and many companies now produce vegan dog food using plant, mineral and synthetic ingredients to supply all necessary nutrients. By 2024, 10 scientific studies had demonstrated good health outcomes in dogs fed vegan or vegetarian diets, and the British Veterinary Association had endorsed nutritionally-sound vegan dog diets. Yet no studies had calculated the size of the health benefits that might occur for average dogs, after controlling for age, sex, neutering status, breed size and exercise level – all factors that can affect dog health.
In 2024 veterinary Professor Andrew Knight and two colleagues published the first study to control for all of these factors. After analysing health outcomes for 2,536 dogs, including 336 fed a vegan diet for at least one year, they found decreases in the occurrences of seven general indicators of illness. Dogs fed vegan diets were less likely to need medication, medical diets or unusually high numbers of veterinary visits, were more likely to be assessed as healthy by dog owners and their veterinarians, had lower rates of illness, and fewer cases of health disorders when they were unwell. Reductions ranged from 14% – 51% for average dogs, compared to dogs fed conventional meat-based diets. All of these differences were statistically significant, meaning they almost certainly reflected true differences rather than random variation.
Additionally, the odds of suffering from six specific health disorders fell by 50%–61% compared to dogs fed conventional meat. These included some of the most common health disorders in dogs: problems with body weight, ears, and the musculoskeletal and gastrointestinal system – which can cause conditions such as lameness and diarrhoea.
Among the 22 most common health disorders found in a 2022 study of the same dogs, 11 were most common in dogs fed conventional meat, eight in dogs fed raw meat, and three most common in dogs fed vegan diets. 49% of dogs fed conventional meat were unwell, compared to 43% fed raw meat, and 36% fed vegan diets.
Stated Prof. Knight, “Dogs fed vegan diets clearly had the best health outcomes in this very large-scale study, and these results are consistent with prior studies in this field. Nutritionally-sound vegan diets offer extremely large environmental benefits, so this is very good news for dog owners who want to protect the environment whilst also maximising their dogs’ health. However, care should always be taken to ensure diets are nutritionally-sound, by checking package labelling and purchasing from reputable pet food companies.”
SOUTHAMPTON, England, July 25, 2024 (Newswire.com)
– The British Veterinary Association (BVA) has ended its opposition to (nutritionally-sound) vegan diets for dogs. Until recently, its opposition was regularly reported. However, the BVA also has a corporate partnership with Mars Petcare, which makes large sums from selling meat-based pet foods. Stated Andrew Knight, veterinary Professor of Animal Welfare: “The Mars-BVA partnership represents a significant conflict of interest. Veterinary associations have a responsibility to ensure their positions are evidence-based, up-to-date and not influenced by conflicts of interest.”
Following such critique, in 2023 the BVA ceased its public statements opposing vegan pet food and established a working group to review its position on companion animal diets, including vegan diets.
And on 24th July 2024, the BVA ended its opposition to (nutritionally-sound) vegan dog diets, publishing an article and policy position on pet diet choices. The new policy confirmed that: “It is possible to feed dogs a plant-based diet…”. It did not attempt to determine the ‘best’ diet for individual pets but rather, “focuses on supporting pet owners to ensure they are meeting their pets’ nutritional needs as well as meeting their own lifestyle choices.”
Pet guardians have been keen to adopt vegan pet diets. The BVA noted that 42% of companion animal vets reported they had clients who feed meat-free diets. The switch to such diets is being driven by concerns about the health, environmental, and food animal welfare impacts of meat-based diets. Considering pet health, by mid 2024, 10 studies in dogs and three in cats had demonstrated equivalent or superior health outcomes using (nutritionally-sound) vegan or vegetarian diets. These included large-scale studies, studies using veterinary clinical examinations, diagnostic tests and laboratory data, and studies reporting veterinary health assessments, as well as owner opinions (which were recently found to be uninfluenced by diet choice, also increasing confidence in their reliability).
When considering environmental benefits, the key study in this field recently found that a global transition toward nutritionally-sound vegan diets for the 471 million pet dogs and 373 million pet cats owned worldwide in 2018, would provide major environmental benefits. If all pet dogs were transitioned, it would save more greenhouse gases than produced by the entire UK. If all pet cats were transitioned, sufficient food energy could be saved to feed 70 million people – more the entire UK population. Transitioning pet dogs would allow 450 million people to be fed – greater than the entire EU population. And around seven billion farmed land animals would be spared from slaughter annually, or 9% of the global total, with significantly higher proportions in countries with high pet ownership, such as the UK or US.
Stated Prof. Knight: “It is commendable that the BVA has finally ended its unscientific opposition to (nutritionally-sound) vegan dog diets and has noted the environmental benefits that plant-based ingredients may provide. It is now up to international veterinary associations to follow suit.” Further information is provided at Prof. Knight’s website.
Choosing the perfect gift for your vegan friends isn’t hard these days; there’s a wide range of options out there that show appreciation and love in meaningful ways. Gourmet vegan chocolates or a subscription to a plant-based snack box can indulge their taste buds, while non-food items like cruelty-free skincare products or eco-friendly kitchen gadgets promote their values of sustainable living. Thoughtful choices that align with their lifestyle reflect genuine care and respect, making your gift truly memorable.
Evaluating vegan-friendly gift options
Choosing thoughtful vegan gifts means focusing on sustainability, cruelty-free products, and ethically-made fashion items. Here’s some inspiration on great gifts for your vegan friends.
Sustainable and eco-friendly picks
Sustainability is key for many vegans, and eco-friendly gifts can align perfectly with their values. Opt for reusable items like stainless steel straws, bamboo utensils, and beeswax wraps. Houseplants are another great option, bringing a touch of nature indoors.
For the kitchen, consider biodegradable dish brushes or compostable sponges. These small, practical items not only show you care but also make a positive environmental impact. Brands like Package Free Shop and Uncommon Goods offer a variety of eco-conscious products.
Cruelty-free beauty essentials
Vegan friends will appreciate beauty products that are free from animal testing and ingredients. Focus on items like skincare sets, makeup, and hair care products from trusted cruelty-free brands. Brands like Lush, The Body Shop, and Pacifica are excellent choices.
Look for items labelled vegan and cruelty-free to ensure they meet the necessary standards. A beautifully packaged set from a reputable brand makes a meaningful gift.
Ethical fashion finds
When it comes to fashion, think about items made with sustainable and cruelty-free materials. Consider clothing made from organic cotton, recycled fabrics, or hemp. Accessories like vegan leather bags, belts, and shoes are practical and stylish.
Jewellery made from recycled metals or conflict-free gemstones can also make special gifts. Brands like Matt & Nat and Stella McCartney are known for their ethical fashion lines.
Creative and personalised vegan gifts
When it comes to thoughtful gifts for your vegan friends, creativity and personalisation go a long way. From DIY snack baskets to custom recipe books, there are many ways to show you care.
DIY vegan snack baskets
Creating a DIY vegan snack basket is a fun way to surprise your friends. Fill the basket with an assortment of their favourite vegan treats such as vegan chocolate bars, dried fruits, nut butters, and homemade granola. For inspiration on where to buy organic wholefood online, you can explore various health food stores and specialty retailers that offer a wide selection of vegan-friendly products.
Use reusable packaging like mason jars or cloth bags to present the snacks beautifully and sustainably. Adding a small personalised note or handwritten label on each item can make the gift even more special. This thoughtful gesture is a wonderful way to express gratitude for your friendships and show how much you care.
Handmade vegan cosmetics
Handmade vegan cosmetics are a fantastic option if you’re looking for something unique and pampering. You can make products like lip balms, body scrubs, and face masks using simple vegan ingredients. Coconut oil, shea butter, and essential oils are great bases for these products.
Package your homemade creations in eco-friendly containers and add a personal touch with custom labels. If you’re not into DIY, many small businesses offer beautiful handmade vegan cosmetics that make perfect gifts.
Custom vegan recipe books
A custom vegan recipe book is a thoughtful gift for any friend who loves to cook. You can compile a collection of your favourite vegan recipes or ones you know they’ll enjoy. Spiral bound or hardcover formats give a professional touch.
To make it extra personal, include photos, little notes about each recipe, and dedications. There are also online services that help you design and print personalised recipe books if you prefer a more polished look without much hassle.
This gift not only provides delicious recipes but also creates a lasting keepsake filled with love and care.
Gourmet vegan delights
Dive into the world of gourmet vegan delights with options like artisanal chocolates, premium cheeses, and exquisite wines. These make perfect gifts for your vegan friends, showing both thoughtfulness and a touch of luxury.
Artisanal vegan chocolates
Treat your friends to artisanal vegan chocolates. These are crafted with high-quality ingredients, ensuring no dairy or animal products are used.
Brands like Lagusta’s Luscious and Charm School Chocolate offer an array of flavours, from classic dark to unique combinations. Many of these chocolates are also organic and fair-trade, adding to their appeal.
For a stylish presentation, consider assortments in elegant gift boxes, providing a luxurious experience.
Premium vegan cheeses
Made from nuts, particularly cashews and almonds, vegan cheeses mimic traditional dairy cheese in texture and flavour.
Miyoko’s Creamery and Kite Hill are popular makers. They offer a range of options, from creamy spreads to aged, sliceable varieties. These cheeses are ideal for creating an impressive vegan cheese board.
Pairings with fruit, nuts, and crackers will elevate the gifting experience.
Exquisite vegan wines
Gift vegan wines to complement any gourmet meal. Many wines use animal products during their production process, but vegan wines avoid these entirely.
Avalon Winery and Frey Vineyards produce wines that are both vegan and organic, offering red, white, and sparkling options.
To ensure authenticity, look for certifications or labels indicating vegan status.
Vegan experience gifts
Gifting experiences can be a memorable and unique way to show you care. From hands-on cooking sessions to luxurious retreats, there’s something special for every vegan friend.
Cooking classes and workshops
Consider booking a cooking class that focuses on vegan cuisine. These sessions allow your friend to learn new recipes and techniques in a fun, interactive environment. Many cooking schools and culinary studios offer vegan-specific classes.
Online platforms like Udemy also feature virtual vegan cooking workshops, providing flexibility for those with busy schedules. Some courses are even taught by well-known vegan chefs, providing an extra layer of excitement and expertise.
Check local listings or online options to find the best fit. A gift of a cooking class not only provides enjoyment but also equips your friend with valuable skills to incorporate into their daily life.
Vegan retreats and getaways
A vegan retreat offers both relaxation and the chance to dive deep into a plant-based lifestyle. These getaways often include yoga sessions, meditation, organic vegan meals, and workshops on sustainable living.
Destinations in the countryside or beachside sanctuaries offer rejuvenating experiences. Activities might include cooking demonstrations, nature hikes, and wellness seminars.
Look for retreats that emphasise holistic living and sustainability. Booking a weekend at a vegan retreat can be a thoughtful gift that promotes well-being and an escape from everyday stress.
Plant-based dining experiences
Dining experiences are perfect for celebrating special occasions. Look for upscale vegan restaurants offering tasting menus crafted by innovative chefs. These multi-course meals highlight seasonal and locally-sourced ingredients.
Check out dining events such as Chef’s Table Experiences, where guests enjoy exclusive menus in intimate settings. Some cities also offer vegan food tours, taking participants to top vegan eateries and markets.
Reserve a spot at a notable vegan restaurant or event to create a memorable night out. Sharing a gourmet meal provides an opportunity for connection and indulgence in delicious plant-based cuisine.
Summing up
Finding the perfect gift for your vegan friends involves thoughtful choices that reflect their values and lifestyle. Whether it’s gourmet vegan treats, cruelty-free beauty products, or eco-friendly kitchen gadgets, these gifts show appreciation and respect in meaningful ways. By considering their preferences and supporting sustainable living, you can make your gift truly memorable and heartfelt.
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Visit any Italian market and, tucked among the olives, capers, and roasted red peppers, you’ll find giardiniera. To Italians, giardiniera (pronounced jar-din-AIR-ah) is a way of saying pickled vegetables. The condiment is also known as verdure sott’aceto, which translates to “vegetables under vinegar.” The vegetables are usually eaten with salads or as an antipasto, often accompanied by cheeses or cured meats, but it’s also delicious stuffed into an Italian beef sandwich.
Like many Italian dishes, there’s a traditional and an Italian-American version of giardiniera. The latter is referred to as “Chicago-style.” Italian-style giardiniera includes cauliflower, bell peppers, carrots, celery, and sometimes gherkins, and the vegetables are marinated in olive oil, red or white wine vinegar, herbs, and spices. Chicago-style giardiniera adds hot peppers to the mix, and the marinade contains little or no vinegar. This recipe falls squarely in the middle of these two iterations: It’s got lots of vinegary tang, plus the added heat of pepperoncinis.
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