Nov 9, 2023
Vegan Pumpkin Pie Recipe – Love and Lemons

This vegan pumpkin pie recipe is easy to make with 8 ingredients! With a rich, creamy filling and flaky crust, it’s a delicious Thanksgiving dessert.

Vegan pumpkin pie

I’m making this vegan pumpkin pie recipe for Thanksgiving this year, and I already can’t wait. I’ll never turn down a slice of pumpkin pie—it’s been my favorite Thanksgiving dessert since I was a kid. But this vegan pumpkin pie recipe takes the classic dessert to another level. The pumpkin filling has an amazing creamy texture and rich, spiced flavor. It contrasts perfectly with the crisp, flaky crust. Tasting it, you’d never guess that it’s made without dairy or eggs.

This vegan pumpkin pie recipe is easy to make with 8 simple ingredients. It needs to chill after baking, so it’s a great dish to make ahead for your holiday meal. Serve slices plain or with a dollop of vegan whipped cream on top. This vegan pumpkin pie is delicious either way!

Vegan pumpkin pie recipe ingredients

How to Make Vegan Pumpkin Pie

This vegan pumpkin pie is easy to make! You can find the complete recipe with measurements at the bottom of this post, but for now, here’s an overview of how it goes:


The recipe starts with 8 basic ingredients:

  • Canned pumpkin puree – Make sure to get pure pumpkin puree for this pie, NOT pumpkin pie filling that already contains sugar and spices. I call for 3 cups here. If you buy two cans, you’ll have about 1/2 cup leftover. Stir it into overnight oats or use it in these pumpkin pancakes!
  • Coconut cream – This canned coconut product has a higher fat content than light or full-fat coconut milk. Don’t worry—it doesn’t make the pie taste like coconut. Instead, it makes the filling rich and creamy.
  • Brown sugar – For sweetness. Light and dark both work well here! Dark brown sugar will give the pie a darker color and deeper molasses flavor.
  • Cornstarch – It helps the pie set up so that it’s firm and sliceable.
  • Pumpkin pie spice and vanilla extract – For warm depth of flavor. If you don’t have pumpkin pie spice handy, replace it with 1 teaspoon ground cinnamon, 1 teaspoon ground ginger, and a heaping 1/4 teaspoon each of nutmeg, allspice, and cloves.
  • Sea salt – To make all the flavors pop!
  • And a vegan pie crust – My 4-ingredient vegan pie crust is fantastic here! If you want to streamline this recipe, feel free to use your favorite store-bought pie crust.

Find the complete recipe with measurements below.

Pie filling in blender


If you’re making your own pie crust, that will be your first step. My vegan pie dough needs to chill for at least 2 hours in the refrigerator before you roll it out, so make sure to plan ahead.

Once the dough has chilled, roll it out on a lightly floured surface and transfer it to a 9- or 9.5-inch pie pan. Crimp the edges, tent it with a kitchen towel or plastic wrap, and chill for 30 minutes while you prepare the filling.

One of the reasons that this vegan pumpkin pie is SO delicious is that the filling comes together in the blender. Blending gives it an amazing smooth and creamy texture!

To make the filling, place the pumpkin puree, coconut cream, brown sugar, cornstarch, pumpkin spice, vanilla, and salt in a blender. Blend until smooth.

Vegan pie crust in pie dish

Next, assemble the pie. Pour the filling into the chilled pie crust, and use a spatula to smooth the top.

Then, bake. Place the pie on a baking sheet. Bake on a low oven rack in a 350°F oven for about an hour, until the crust is golden brown and cracks form in the filling. The middle of the filling will still look jiggly. That’s ok!

Finally, let the pie set up. Allow it to cool to room temperature before covering it with foil or a kitchen towel and transferring it to the fridge. Chill for at least 4 hours or overnight before slicing and serving. Enjoy!

Pouring vegan pumpkin pie filling into crust

Vegan Pumpkin Pie Recipe Tips

  • The size of your pie plate matters. When I was developing this recipe, I wanted the slices to be nice and thick, with plenty of creamy pumpkin filling. It will fill a 9-inch pie dish right up to the top, and it fits nicely in a 9.5-inch pan too. If you’re using a smaller 8.75-inch pan, you may want to reserve about 1/2 cup of the filling. Bake it in a glass ramekin next to the pie for 20 to 25 minutes for a single-serving treat!
  • Pumpkin puree varies. I’ve tested this recipe with 4 brands of pumpkin puree: Libby’s, 365 Pumpkin Puree, Kroger, and Farmer’s Market Foods. The pie turned out well with all of them! However, the filling’s consistency varied before baking. When I made this recipe with Libby’s, 365, and Kroger pumpkin, it was very thick. With the Farmer’s Market Foods pumpkin (pictured here), it was far more liquidy. Don’t be alarmed if your filling doesn’t look exactly like the one in the picture after you blend it up!
  • Check your coconut cream. This recipe calls for a 13.5-fluid-ounce can. Some brands (i.e., Thai Kitchen) come in 13.66-fluid-ounce cans. If your can is 13.66 fluid ounces, discard 3 tablespoons of the watery liquid at the bottom of the can before adding the coconut cream to the blender.
  • Bake the pie on a low oven rack. The hottest zone of most ovens is near the bottom. Baking the pie on a low oven rack helps the bottom crust cook through without a blind bake.
  • Don’t skip the chill. It’s ESSENTIAL for helping this vegan pumpkin pie set up. Allow the pie to cool to room temperature. Then, cover and chill it for at least 4 hours or overnight before slicing and serving.

How to Store

This vegan pumpkin pie recipe is great for making ahead! Cover and store the baked pie in the refrigerator for up to 4 days.

Vegan pumpkin pie recipe

More Vegan Thanksgiving Recipes

If you love this vegan pumpkin pie, try one of these vegan Thanksgiving recipes next:

Vegan Pumpkin Pie

Prep Time: 30 minutes

Cook Time: 1 hour

Chilling Time: 4 hours

Total Time: 5 hours 30 minutes

Serves 8 to 12

This vegan pumpkin pie recipe is a perfect dessert for Thanksgiving or any fall meal! The filling has a delicious creamy texture and spiced pumpkin flavor. Make sure to chill the pie for at least 4 hours before serving so that it slices cleanly. For the best results, make it a day ahead.

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  • Up to 2 days and at least 2 hours ahead, prepare the vegan pie crust according to this recipe.* Follow the instructions in the recipe to roll out the dough for one crust, then transfer it to a 9- or 9.5-inch pie plate and crimp the edges. Tent the crust with plastic wrap and chill in the refrigerator for 30 minutes.

  • Preheat the oven to 350°F. Position a rack in the lower third of the oven.

  • In a blender, place the pumpkin puree, coconut cream, brown sugar, cornstarch, pumpkin pie spice, vanilla, and salt. Blend until smooth, working in batches as necessary.

  • Pour the filling into the chilled pie crust and use a spatula to smooth the top. Place on a baking sheet, then transfer to the low oven rack. Bake for 55 to 70 minutes, or until the crust is golden brown and cracks form in the filling. It will still be jiggly in the center.

  • Allow to cool completely, then cover and chill for 4 hours or overnight.

  • Slice and serve with vegan whipped cream.

*The vegan pie crust recipe yields 2 crusts, enough for 1 double-crust or 2 single-crust pies. You’ll only need one for this recipe. Store the extra dough in the fridge for up to 2 days or freeze it for up to 3 months. Gluten-free option: Make the gluten-free pie crust from this recipe. It has a pecan base…SO delicious!
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Nov 9, 2023
Best Stuffing Recipe – Love and Lemons

The BEST Thanksgiving stuffing! Based on my family’s classic recipe, it’s rich and savory, made with fresh herbs, celery, butter, and leeks.

Best stuffing recipe

If I told you that a no-frills, classic stuffing recipe was my favorite part of Thanksgiving, would you believe me? Well, it’s true! As a kid, I fell in love with my grandma’s stuffing recipe. Made with onion, celery, and dried herbs, it was simple and delicious. It had a crisp, golden layer of bread on top, with a moist and gooey center underneath. Rich, savory flavor filled every bite.

My mom still makes this homemade stuffing recipe for my family’s Thanksgiving every year. Because I love it so much, I wanted to develop my own spin to share with all of you! I didn’t make many changes – I swapped the onions for leeks and dried herbs for fresh ones, and I used crusty sourdough bread. I was thrilled with the results, but I was nervous to see what my mom would think. When I shared it with her last weekend, I breathed a huge sigh of relief. After a few bites, she looked up and said, “You took our stuffing recipe, and you made it better!” I hope you love it as much as we do.

Homemade stuffing recipe ingredients

Stuffing Recipe Ingredients

Unlike the stuffing recipes I’ve shared in the past (see here or here), this one is fairly traditional. I make it with these basic ingredients:

  • Bread, of course! Steer clear of pre-sliced sandwich bread for this recipe. You want a loaf that’s crusty and flavorful, preferably sourdough. Stale bread works best here, so I recommend buying it one to three days in advance.
  • Butter – It infuses this stuffing with rich, buttery flavor.
  • Leeks – I love their sweet, oniony flavor with the herbs and celery in this recipe. If you don’t cook with leeks often, check out this post to learn how to cut and clean them!
  • Celery – A stuffing essential.
  • Garlic – For sharp depth of flavor.
  • Fresh herbs – Rosemary, sage, thyme, and parsley fill this Thanksgiving stuffing with a mouthwatering mix of earthy, fresh, and savory flavors. You’ll never make stuffing with dried herbs again!
  • Vegetable broth – To moisten the bread.
  • Eggs – They add richness and moisture, helping to create the stuffing’s irresistible gooey center.
  • And sea salt and fresh black pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

Crusty bread in a mixing bowl

How to Make Stuffing

This Thanksgiving stuffing recipe is super simple to make! Here’s how it goes:

First, tear the bread. Yes, tear with your hands, not cut with a knife! I prefer the look of torn bread to perfect little bread cubes, and I like how the craggy edges catch the melted butter and herbs. After you tear it, place the bread in a very large bowl.

  • Tip: If your bread is not stale, spread the torn pieces in a single layer on a large baking sheet. Bake for 10 to 15 minutes in a 350°F oven to dry them out a bit. Then, proceed with the recipe!

Sautéed leeks in a skillet with wooden spoon

Next, cook the leeks. Melt the butter in a large skillet over medium heat. Stir in the leeks, celery, garlic, salt, and pepper, and sauté for 5 minutes, or until the vegetables soften. I turn the heat to low halfway through to avoid browning the leeks.

Crusty bread and herbs in a mixing bowl

Then, season the bread! Pour the leek mixture over the bread and add the fresh herbs. Use your hands to toss it all together, coating the bread with the butter and herbs. Pour 1 1/2 cups of the broth over the bread, and toss again. Add the eggs, and toss again. At this stage, the bread should be very moist. If it feels dry at all, add an additional 1/2 cup broth.

Hands mixing crusty bread with herbs, leeks, and celery

Finally, bake! Transfer the bread mixture to a greased baking dish and arrange it in a thick, even layer. Drizzle the top with melted butter, cover, and bake for 30 minutes at 350°F. If you’re like me, and you like your stuffing to have a crispy top, uncover the dish and bake for 5 to 10 minutes more.


Homemade stuffing mixture in a bowl

Best Stuffing Recipe Tips

  • Use day-old bread. This stuffing recipe comes out best when you make it with day- (or days) old bread. Because it’s drier than fresh-baked bread, it really soaks up the flavors of the buttery leeks, broth, and herbs. So plan ahead! Buy or make your bread one to three days in advance.
  • Uncover the pan for a crispy top. One of my favorite things about Thanksgiving stuffing is how the crispy top contrasts with the moist, gooey inside. To get the top of your stuffing nice and crisp, uncover the casserole dish for the last few minutes of baking.
  • Make it ahead. Who doesn’t love a Thanksgiving recipe that can be made ahead of time?! If you want to prep this recipe a few hours in advance, follow it as written, stopping right before you bake the stuffing. Cover the baking dish, and stick it in the fridge. Pop it in the oven 30-40 minutes before your meal so that it’s hot when you eat. If you’d rather make your stuffing a full day in advance, that works too! Then, fully bake the stuffing ahead of time, but leave it covered for the entire time it’s in the oven. Refrigerate it overnight. The next day, reheat it, still covered, in a 350°F oven until it’s warmed through. Uncover it for the last few minutes of baking to get the top nice and crisp.
  • Double it if you need to. If you’re feeding a crowd of stuffing lovers, or if you want to have plenty of leftovers, go ahead and double this recipe. It’s enough for 8 decent-sized portions, but you might want seconds. At least, I always do. 🙂

Thanksgiving stuffing recipe

More Favorite Thanksgiving Recipes

You could make this stuffing recipe anytime during the fall or winter, but it’s perfect for Thanksgiving. Round out your feast with one or more of these delicious side dishes:

Don’t forget the pumpkin pie for dessert!

Best Stuffing Recipe

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Serves 8

This classic stuffing recipe is the BEST Thanksgiving side dish! Leeks, celery, and fresh herbs fill it with rich, savory flavor.

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  • Preheat the oven to 350°F and grease an 8×11 or 9×13-inch baking dish.

  • Tear the bread into 1-inch pieces* and place in a very large bowl.

  • Melt the butter in a large skillet over medium heat. Add the leeks, celery, garlic, salt, and pepper, and sauté for 5 minutes, turning the heat to low halfway through. Pour the leek mixture over the bread and sprinkle with the sage, parsley, rosemary, and thyme. Use your hands to toss until coated. Pour 1½ cups of the broth evenly over the stuffing and toss to coat. Add the eggs and toss again. The bread should feel pretty wet. If it’s still a bit dry, mix in the remaining ½ cup of broth. The amount you use will depend on how dense and dry your bread was.

  • Transfer the mixture to the baking dish. If making ahead, stop here, cover the dish with foil, and store in the refrigerator until ready to bake.

  • When ready to bake, drizzle the 1 tablespoon melted butter on top and bake, covered, for 30 minutes. If the stuffing is still pretty wet, uncover the dish and bake for 5 to 10 more minutes to crisp the top a bit.

*If your bread is not stale, spread the torn pieces in a single layer on a large baking sheet. Bake for 10 to 15 minutes in a 350°F oven to dry them out a bit before proceeding with the recipe.

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Nov 9, 2023
Vegan Pie Crust Recipe – Love and Lemons

Learn how to make vegan pie crust! This recipe yields a tender, flaky crust that’s easy to make in the food processor and delicious in any pie recipe.

Vegan pie crust in a pie plate

This vegan pie crust recipe rivals any regular pie crust I’ve tried. It has a perfect tender, flaky texture, and it’s easy to make in the food processor with just 4 ingredients. Even beginners can pull it off!

I adapted this vegan pie crust from my all-butter pie crust, making a few minor tweaks to the recipe. For starters, I used dairy-free butter and omitted the salt because good-tasting vegan butter is always salted. Then, I reduced the amount of butter in the recipe. Vegan butter is significantly softer than regular butter, so I needed less to make a pliable dough.

It baked up beautifully into my new go-to vegan pie crust! I’m sharing my best tips for making it below. If you try this recipe, I hope you love it as much as I do.

Vegan pie crust recipe ingredients

How to Make Vegan Pie Crust

This delicious vegan pie crust recipe starts with 4 key ingredients:


  • Vegan butter – I’ve previously tried making vegan pie crust with coconut oil and vegetable shortening, but vegan butter yields the best results by far. Make sure to choose a type that comes in sticks—NOT a tub. Earth Balance Buttery Sticks are my favorite.
  • All-purpose flour – Spoon and level it to avoid packing too much into your measuring cup.
  • Ice water – It brings the dough together. Make sure it’s very cold so that it doesn’t melt the butter!
  • Apple cider vinegar – A small splash keeps the crust nice and tender.

Find the complete recipe with measurements below.

Flour and vegan butter in a food processor

Making The Pie Crust

Before you start: Make sure the vegan butter is cold from the fridge! The cold butter is key for making a crust with optimal flakiness. You want it to melt when it’s in the oven…not before!

Ok, so you have your cold butter. Let’s make the pie crust!

In a traditional pie crust recipe, you’d work the butter into the flour with a pastry cutter or your fingers and add ice water until the dough just comes together. Though this method can work really well, I prefer one that J. Kenji Lopez-Alt developed for Cook’s Illustrated in 2007. Here’s how it goes:

First, thoroughly combine some of the flour with the butter. Place 1 2/3 cups of the flour in a food processor. Slice the butter into thin pats and scatter them on top.

Pulse until there is no dry flour remaining. The flour and butter will start to form clumps.

Crumbly pie dough in a food processor

Then, pulse in the remaining flour. Scatter it on top of the mixture in the food processor and briefly pulse to form a crumbly dough.

Using spatula to form pie dough into ball in large glass bowl

Next, add the liquid. Transfer the dough to a large mixing bowl and sprinkle in the cold water and vinegar. Use a spatula to fold and press the dough until it comes together into a ball.

  • Tip: Don’t hesitate to use your hands! Once the dough starts to come together, I often ditch the spatula and start kneading the dough with my hands to work in the last bits of dry flour.

You’re ready to chill the dough. Divide the dough ball in half. Flatten each half into a 1-inch-thick disk. Wrap each tightly in plastic wrap and chill for at least 2 hours and up to 2 days.

Why I Like This Method

I think it’s much more foolproof than the traditional technique. Fully combining some of the flour with the butter makes the dough far more pliable and easy to work with. The crust also comes out consistently tender, as you only develop the gluten in the second addition of flour.

Rolling out vegan pie crust with wooden rolling pin

Rolling Out The Dough

After the dough chills, you can roll it out for your desired pie recipe. This vegan pie crust recipe yields enough dough for one 9- or 9.5-inch double crust pie or 2 single crust pies.

Place the dough disk on a lightly floured surface. Use a rolling pin to roll it out to about 1/8-inch thick, rotating the dough a quarter turn every few rolls. I also like to dust the top with flour and flip the dough over a few times as I roll it out.

  • Tip: Make sure to move the dough around as you roll it out. If you don’t rotate or flip it, it can completely stick to your work surface!

To transfer the dough to a pie dish, roll it over your rolling pin and then unroll it over the pan. Use your fingers to press it firmly into the bottom and up the sides. If you have more than a 1/2-inch overhang on all sides of the pie plate, use a sharp knife or kitchen scissors to trim off the excess dough. Roll the edges of the dough under itself so that it’s in line with the edges of the pie plate. Crimp with your fingers or a fork.

Bake according to your desired pie recipe!

Find the complete recipe with measurements below.

Untrimmed vegan pie crust in pie plate

Best Vegan Pie Crust Tips

  • Choose the right vegan butter. Make sure that it comes in sticks—NOT a tub. I’ve had excellent results using Earth Balance Buttery Sticks in this recipe.
  • Start with cold ingredients. This helps prevent the vegan butter from melting while you form the pie dough, resulting in a flaky crust.
  • Chill the dough for at least 2 hours. Since flakiness is our goal, chilling the dough is essential. Don’t cut the time short! You want the dough to be cold when you start rolling it out so that the butter melts once it’s in the oven, not before.

Make It Ahead

This vegan pie crust recipe is perfect for making ahead!

Once you form the dough into disks and wrap them up, they keep well in the refrigerator for up to 2 days.

They also freeze well. Store the vegan pie dough disks in the freezer for up to 3 months. Transfer to the fridge to thaw before rolling and baking.

Vegan pie crust recipe

Favorite Pie Recipes

Use this easy vegan pie crust in any of these delicious pie recipes:

Looking for more plant-based treats? Check out these 30 Best Vegan Desserts!

Vegan Pie Crust

Prep Time: 30 minutes

Chilling Time: 2 hours

Total Time: 2 hours 30 minutes

This easy vegan pie crust is tender, flaky, and delicious! Make sure to use vegan butter that comes in sticks—NOT a tub—for this recipe. I’ve had great results with Earth Balance Buttery Sticks. This recipe yields crust for 1 9- or 9.5-inch double-crust pie or 2 single-crust pies.

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  • In a food processor, place 1⅔ cups of the flour. Pulse to spread evenly at the bottom of the bowl. Spread the butter pats evenly on top. Pulse until the butter is well combined with the flour and the dough starts to form clumps. There should be no dry flour remaining.

  • Spread the mixture evenly in the bowl of the food processor and sprinkle the remaining 1 cup flour on top. Briefly pulse until the dough becomes crumbly.

  • Transfer the dough to a large bowl and sprinkle the water and vinegar on top. Use a spatula to fold and press the dough until it comes together into a ball. If necessary, switch to your hands to knead in the last bits of dry flour. Divide the dough ball in half and form each half into a 1-inch-thick disk. Wrap each disk tightly in plastic wrap and chill for at least 2 hours, or up to 2 days.

  • To roll out the dough: Place 1 disk of the chilled dough on a lightly floured surface. Dust the top with flour, and use a rolling pin to roll it out into a large circle about ⅛-inch thick. If you invert your pie plate over the dough, the circle should be 1 inch larger than the edge of the pie plate on all sides. As you work, rotate the dough a quarter turn every few rolls to prevent it from sticking to your work surface. I also like to dust the top of the dough with flour and flip it over a few times during the rolling process.

  • To transfer the rolled-out dough to your pie plate, roll it over the rolling pin and unroll it over the pie plate. Use your fingers to press it firmly into the bottom and up the sides of the plate. Trim the edges of the dough so that there is a ½-inch overhang on all sides of the pie plate. Loosely cover the dough with plastic wrap and chill while you roll out the top crust.

  • Repeat the rolling process with the remaining dough disk, rolling it out into a large, ⅛-inch-thick circle.

  • Assemble and bake according to your desired pie recipe.

  • Makes 1 9 or 9½-inch double-crust pie or 2 single-crust pies

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Nov 8, 2023
Roasted Broccoli Recipe – Love and Lemons

This oven roasted broccoli recipe is easy and versatile. The crisp, golden brown florets are delicious as a side dish or in all sorts of broccoli recipes!

Roasted broccoli recipe

Do you have any favorite broccoli recipes? I love it in just about anything – broccoli salad, frittatas, pasta, etc. – but my favorite way to eat broccoli might be the simplest: roasted!

Roasted broccoli is so easy to make, and the florets come out of the oven deliciously golden brown, crisp, and tender. I have a hard time not eating them all straight off the sheet pan, but they’re also a fantastic addition to all sorts of recipes and a yummy side dish on their own.

If you love roasted broccoli as much as I do, read on to find my foolproof method for how to roast it, along with a slew of serving suggestions to make it flavorful, filling, and absolutely irresistible. Happy roasting!

Broccoli recipes

How to Roast Broccoli

Making perfect roasted broccoli couldn’t be easier! Here’s what you need to do:

  1. First, preheat the oven to 400 and line a rimmed baking sheet with parchment paper.
  2. While the oven warms up, break a head of broccoli into evenly sized florets. Spread them on the baking sheet in a single layer.
  3. Toss the broccoli florets with olive oil and season with salt and pepper. Transfer them to the hot oven and bake for 15 to 22 minutes, until the florets are browned and crisp around the edges.

That’s it! You can also roast lemon halves along with the broccoli. Right when they come out of the oven, squeeze the roasted lemon juice over the florets. Then, finish them with a big sprinkle of red pepper flakes. Serve warm, and enjoy!

Easy Roasted Broccoli Recipe Tips

  • Wash AND dry your veggies. After you wash your head of broccoli, make sure to dry it off before you toss it with the oil. A little moisture is ok, but if it’s too wet when it goes in the oven, it won’t get brown and crisp.
  • Don’t be afraid of the salt. No one loves bland broccoli, so salt yours generously. I sprinkle mine with sea salt before roasting and then add more, to taste, after it comes out of the oven.
  • Cut your florets to a similar size. Similar-sized pieces will cook at a similar rate, so make sure your florets are all about the same size. You don’t want little ones to burn before larger ones become tender!
  • Don’t let things get too crowded! If the florets are too close together on the sheet pan, they will steam in the oven, and they won’t get brown and crisp. Make sure to spread your florets in an even layer with a little space between each one.
  • Don’t toss the stalk! Chop it and roast it right along with the florets, save it to make soup, or pulse it into broccoli rice. Waste not, want not!

How to roast broccoli

Oven Roasted Broccoli Serving Suggestions

As I said above, my favorite way to serve oven roasted broccoli is with a big squeeze of lemon juice and red pepper flakes. But your options don’t end there! Here are a few more great ways to dress up this simple side dish:

  • Toss it with chopped fresh herbs like parsley or thyme.
  • Sprinkle it with lemon zest and toss it with a simple lemon vinaigrette.
  • Drizzle it with sesame oil and tamari or soy sauce and sprinkle it with toasted sesame seeds.
  • In the final few minutes of baking, sprinkle florets with grated Parmesan cheese and minced garlic. Bake for 2 more minutes or so, until the broccoli is crisp and the cheese is melted.
  • Top it with Everything Bagel Seasoning for crunch and onion-y, garlicky flavor.
  • Drizzle it with a yummy sauce like cilantro lime dressing, tahini sauce, chipotle sauce, peanut sauce, cashew cream, vegan cheese, or pesto, or serve it with the red pepper muhamarra from this recipe for dipping.

Alternatively, make it a meal on its own! Add it to an easy roasted vegetable pasta, or pile it onto a DIY grain bowl with one of the sauces from above, a grain, and a protein. Here are a few of my favorites:

What are you favorite roasted broccoli recipes? Let me know in the comments!

Roasted broccoli

More Roasted Vegetables

Try roasting one of these veggies next!

Roasted Broccoli

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Serves 4

Learn how to roast broccoli perfectly every time! Enjoy it on its own, or try one of the flavorful serving suggestions above.

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  • Preheat the oven to 400°F and line a baking sheet with parchment paper.
  • Place the broccoli florets on the baking sheet. Toss with olive oil, salt, and pepper, and spread evenly on the baking sheet.

  • Roast 15 to 22 minutes or until browned around the edges. Sprinkle with red pepper flakes, if desired.

Note: I like to serve roasted broccoli with squeezes of fresh lemon juice.


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Nov 8, 2023
Pumpkin Bread Recipe – Love and Lemons

If you love pumpkin, you HAVE to try this easy pumpkin bread recipe! Moist, warmly spiced, and filled with pumpkin flavor, it’s the perfect fall treat.

Pumpkin Bread

Once I tried this pumpkin bread recipe, I finally understood what all the fall pumpkin hype was about. To be honest, I didn’t get it for a long time. Why go crazy for pumpkin when apples, sweet potatoes, and hundreds of amazing types of squash (spaghetti, delicata, acorn, and butternut, to name a few) are in peak season too? Enter: this pumpkin bread recipe. Super moist, warmly spiced, and filled with delicious pumpkin flavor, it totally won me over to team pumpkin.

I typically crave pumpkin bread at two times of day: in the morning for breakfast or in the afternoon with a coffee or tea. Because I wanted this recipe to be one I could feel good about enjoying first thing in the morning, I made it on the healthy side. Honestly, it’s the best pumpkin bread I’ve had! It’s lightly sweet, so the bold, spiced flavors really shine through. And though it’s wonderfully moist, it’s not too rich, so I have no problem polishing off a generous slice (or two). If pumpkin season means having this recipe on repeat for a while, I’m 100% on board.

Pumpkin bread recipe ingredients

Healthy Pumpkin Bread Recipe Ingredients

Here’s what you’ll need to make this healthy pumpkin bread recipe:

  • Pumpkin, of course! My loaf uses a full cup of pumpkin puree, which gives it the perfect moist texture and adds delicious pumpkin flavor.
  • All-purpose flour and whole wheat flour – Spoon and level them to avoid packing too much into your measuring cup.
  • Vegetable oil – For moisture and richness. Another neutral oil, such as avocado or canola oil, would work here too!
  • Almond milk – Or whatever type of milk you keep on hand. Regular milk and my homemade oat milk are both great choices.
  • Baking powder, baking soda, and eggs – They help the loaf puff up as it bakes.
  • Cane sugar – For sweetness.
  • Cinnamon, nutmeg, and allspice – For warm, cozy fall flavor.
  • Vanilla extract – It enhances the spices’ warm flavor.
  • And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

Hand pouring almond milk into bowl of wet ingredients for pumpkin bread recipe

How to Make Pumpkin Bread

This pumpkin bread recipe is so easy to make! Here’s how it goes:

First, make the batter. Whisk together the wet ingredients in one bowl and the dry ingredients in another.

Hand whisking wet ingredients in a mixing bowl

Add the dry ingredients to the wet ingredients and mix until just combined. Don’t overmix, or the pumpkin bread will be dense.

Adding dry ingredients to wet ingredients in mixing bowl

Then, bake. Pour the batter into a greased loaf pan and bake at 350°F until the top springs back to the touch and a toothpick inserted into the center comes out clean, about 45 minutes.

Hand using spatula to stir batter for healthy pumpkin bread recipe

Allow the loaf to cool completely before slicing and serving.

Finally, enjoy! Devour a slice plain, or slather it with butter, honey butter, or almond butter. Leftover pumpkin bread will keep in an airtight container at room temperature for up to 3 days.

For longer storage, wrap slices in aluminum foil or plastic wrap, and freeze for up to 3 months. Allow the slices to thaw at room temperature, or unwrap and defrost them in the microwave for about 30 seconds.

Pouring pumpkin bread batter into loaf pan

Pumpkin Bread Recipe Variations

Do you like nuts, fruit, or chocolate in your pumpkin bread? Feel free to adapt this recipe to suit your tastes. Here are a few fun ways to change it up:

  • Add some crunch. Stir in 1/2 cup of your favorite chopped nuts, and sprinkle some on top. Chopped pecans or walnuts would be especially good!
  • Make it fruity. Fold 1/2 cup dried cranberries, dried tart cherries, raisins, or chopped dates into the batter.
  • Go the chocolate route. Fold 1/2 cup dark chocolate chips into the batter. Scatter more on top for good measure!
  • Swap the spices. I love the cinnamon, nutmeg, and allspice in this pumpkin bread recipe, but other warming spices would be wonderful here too. Substitute ground cloves for the allspice, add a dash of ground ginger, or replace the individual spices with a tablespoon of pumpkin pie spice!
  • Frost it. Craving a more decadent treat? Slather this loaf with my tangy cream cheese frosting!
  • Make it vegan. Substitute 4 tablespoons ground flaxseed and 6 tablespoons warm water for the eggs. This version isn’t quite as puffy, but it’s still delicious.

Let me know what variations you try!

And if you have pumpkin puree leftover, use it to make pumpkin pancakes, pumpkin waffles, or a pumpkin spice latte!

Pumpkin bread recipe

More Favorite Easy Baking Recipes

If you love this homemade pumpkin bread, try one of these easy baking recipes next:

Pumpkin Bread

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Serves 8

The BEST pumpkin bread recipe! A delicious fall treat, it’s super moist and warmly spiced with cinnamon, nutmeg, and allspice.

Prevent your screen from going dark

  • Preheat the oven to 350°F and grease an 8×4-inch loaf pan.

  • In a medium bowl, whisk together the all-purpose and whole wheat flours, the cinnamon, nutmeg, allspice, baking powder, baking soda, and salt.

  • In a large bowl, whisk together the pumpkin puree, almond milk, sugar, oil, eggs, and vanilla until smooth.

  • Add the dry ingredients to the wet ingredients and stir until just combined. Do not overmix. Spoon the batter into the prepared pan and bake for 45 to 50 minutes, or until the top springs back to the touch and a toothpick inserted comes out clean.

*Alternatively, replace both flours with whole wheat pastry flour. I like Bob’s Red Mill.
**Make this recipe vegan: In a small bowl, whisk together 4 tablespoons ground flaxseed and 6 tablespoons warm water. Let it sit for 5 minutes, until thickened, and use in place of the eggs.


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Nov 8, 2023
How to Make Hard Boiled Eggs Recipe

Learn how to make hard boiled eggs perfectly every time! With this easy method, they’ll be easy to peel and have vibrant yellow yolks.

Perfect Hard boiled eggs

Here’s the good news: perfect hard boiled eggs are easy to make. …And the bad news: so are less-than-perfect ones. I don’t know about you, but I’ve certainly cooked my fair share of the latter. When you try to peel away the shell, half the whites come along with it, or when you cut it open, the yolk is slightly green instead of brilliant yellow. Pretty disappointing, if you ask me.

See, cooking perfect hard boiled eggs is easy, but that doesn’t mean that the process you use doesn’t matter. After years of trial and error, I’m happy to say that this method for how to make hard boiled eggs works every time! The yolks are always sunshine yellow, and the shells slide right off. Whether you’re getting ready for Easter, prepping for Passover, or just on the hunt for a protein-packed snack, this easy hard boiled egg recipe is guaranteed to please.

Carton of eggs

How to Make Hard Boiled Eggs

Follow these simple steps to make perfect hard boiled eggs every time:

First, boil the eggs. Place them in a pot and cover them with cold water by 1 inch. Bring the water to a boil over high heat.

How to hard boil eggs

Then, let them sit in the hot water. As soon as the water begins to boil, turn off the heat and cover the pot. Leave the eggs in the hot water for anywhere from 10-12 minutes, depending on how you like your eggs. The 10-minute eggs will have vibrant, creamy yolks, while the 12-minute yolks will be paler and opaque, with a chalkier texture.

How to make hard boiled eggs

Finally, move them to an ice bath. When the time is up, drain the eggs and transfer them to a large bowl of ice water to stop the cooking process. Leave them in the ice bath for at least 14 minutes before you peel the eggs.

If you’re not planning to eat the eggs right away, feel free to leave them in the shells and store them in the fridge. But even if this is the case, don’t cut the ice bath short! It’s crucial for stopping the cooking process and making the eggs easy to peel later on.

See below for the complete recipe!

Eggs in an ice bath

Perfect Hard Boiled Eggs Tips

  • Buy the eggs in advance. If I’m cooking sunny side up eggs, fresh eggs will yield the best results every time. But if I’m hard boiling them, the opposite is true! Boiled farm-fresh eggs are more difficult to peel than older eggs. If you want to make perfect hard boiled eggs, it pays to buy them in advance and cook them after a few days in the fridge.
  • Store the eggs upside down. This tip comes from Jack’s mom, who makes the BEST deviled eggs for family gatherings. In order for the yolks to land right in the center of the hard boiled eggs, she recommends storing the raw eggs upside down before you cook them.
  • Don’t skip the ice bath! Overcooked hard boiled eggs have an unappealing greenish ring around the yolks. We want our yolks to come out sunshine-yellow, so transfer the eggs to an ice bath to stop the cooking process as soon as they come out of the pot. This step is also crucial for making hard boiled eggs that are easy to peel. The ice bath helps separate the egg membrane from the shell, so you’ll be able to peel away the shell without ripping off chunks of egg white.
  • Peel them carefully. The ice bath should set you up for success here, but that doesn’t mean the shell will all come off in one piece. Gently rap the egg on the counter to break the entire shell into small pieces. Carefully peel it away along the fractures, leaving the egg whites as intact as possible.

Peeling hard boiled eggs

Storing and Serving Suggestions

Peeled or unpeeled hard boiled eggs will keep in the refrigerator for up to 5 days. Enjoy them as a protein-packed snack with salt and pepper or Everything Bagel Seasoning, slice them into salads, add them to grain bowls, or top them onto avocado toast. I also love to make hard boiled eggs to turn into deviled eggs, pickled eggs, or healthy egg salad!

How do you like to eat hard boiled eggs? Let me know in the comments!

Best hard boiled eggs

How to Make Hard Boiled Eggs

This easy method for how to hard boil eggs works every time! They’re easy to peel, and they have perfect yellow yolks. Enjoy them as a snack, add them to salads, and more!

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  • Place eggs in a medium pot and cover with cold water by 1 inch. Bring to a boil, then cover the pot and turn off the heat. Let the eggs cook, covered, for 9 to 12 minutes, depending on your desired done-ness (see photo).
  • Transfer the eggs to a bowl of ice water and chill for 14 minutes. This makes the eggs easier to peel. Peel and enjoy!

*Eggs may vary based on size, type, and freshness. Farm-fresh eggs are more difficult to peel than older eggs. 

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Nov 8, 2023
60 Healthy Meal Prep Ideas

Busy week? These meal prep ideas are here to help! With tips and recipes for breakfast, lunch, and dinner, they make eating healthy, delicious meals easy.

Meal Prep Ideas

Is anyone else trying to get in a new meal prep routine this fall? Jack and I took some time off last week for an end-of-summer trip to Michigan. It was so fun and relaxing, but when we got back, I realized just how busy the next few months are going to be. Thankfully, I have a full arsenal of healthy meal prep ideas to help us get through it. 🙂

In case you’re also having a busy fall, I’m sharing over 60 of my healthy meal prep ideas today. They include meal prep recipes for breakfast, lunch, and dinner, and they cater to a variety of meal prep styles and preferences. Do you like to prep components on the weekend to use in different ways throughout the week? Plenty of these meal prep ideas will catch your eye. Do you prefer to make a full recipe and reheat it when you’re ready to eat? I’ve got meal prep ideas for you, too! No matter your style, I hope these tips and recipes help you save money and eat well this season. Bon appétit!

Healthy Meal Prep Ideas for Breakfast

On a busy morning, there’s nothing better than having a healthy breakfast prepped and ready to go. P.S. Many of these breakfast meal prep recipes can also double as snacks!

4 bowls of overnight oats

Overnight Oats
Don’t have time to make hot oatmeal in the morning? Mix up these overnight oats the night before! Stored in a Mason jar, they’re a perfect grab-and-go breakfast.

Hard boiled eggs

Hard-Boiled Eggs
Left unpeeled, hard-boiled eggs keep well in the fridge for up to 5 days. Make a big batch on Sunday, and you’ll have a protein-packed breakfast ready for every day of the week!

Healthy meal prep ideas - Chia Seed Pudding

Chia Seed Pudding
This easy pudding is packed with protein, fiber, and healthy fats. Before you eat, pile on fresh fruit, coconut flakes, and granola to take it over the top.

Easy meal prep recipes - Frittata Muffins

Mini Frittata Muffins
Store these egg and veggie muffins in the fridge for up to 3 days for a quick, healthy breakfast.

oatmeal breakfast cookies

Oatmeal Breakfast Cookies
I love starting my day with one of these soft, nourishing breakfast cookies. They keep well at room temperature for a few days, and they freeze perfectly for up to 3 months!

Healthy meal prep ideas - homemade granola

Homemade Granola
Serve it with your favorite yogurt or a splash of almond milk and fresh fruit.

Healthy Banana Bread

Healthy Banana Bread
Store it at room temperature for up to 4 days. After that, freeze slices to have on hand for busy mornings. ~30 seconds in the microwave are all it takes to thaw a piece of this moist, warmly-spiced bread.

Vegan breakfast burritos - healthy meal prep ideas

Vegan Breakfast Burrito
These vegan breakfast burritos are filled with my tofu scramble instead of scrambled eggs, which makes them 1) super flavorful and 2) freezer-friendly! Reheat one in the microwave for a delicious, satisfying breakfast.

pumpkin muffin recipe - easy meal prep recipes

Pumpkin Muffins
Freeze a batch for quick, cozy breakfasts.

Salad and Bowl Meal Prep Recipes

These healthy meal prep recipes are my favorite ones to pack for lunch. They’re filled with fresh veggies and herbs, so they’re light and flavorful, but ingredients like whole grains, beans, chickpeas, and/or avocado make them substantial enough to fill me up.

Mediterranean Quinoa Salad

Mediterranean Quinoa Salad
Roasted tomatoes, olives, and Italian dressing fill this hearty salad with complex flavors. You can prep the whole thing in advance – just hold the herbs until right before you eat.

Black bean and corn salad recipe

Black Bean and Corn Salad
This zesty salad actually improves as it sits in the fridge, so it’s a great one to make on a Sunday and enjoy throughout the week.

Broccoli pesto quinoa salad in meal prep containers

Broccoli Pesto Quinoa Salad
This healthy quinoa bowl is fresh and filling, topped with lemony pesto, crispy chickpeas, and crunchy veggies.

Healthy meal prep ideas - Orzo salad in a glass bowl

Orzo Salad
I had this one on repeat throughout the summer! Serve it as a side dish with dinner one night and save the leftovers for lunch the next day.

Easy meal prep ideas - Sesame Soba noodles

Sesame Soba Noodles
This recipe is one of my all-time favorite meal prep ideas. The nutty dressing tastes fantastic on a wide variety of veggies. Toss in whatever you have on hand!

Rainbow Kale Salad with Carrot Ginger Dressing

Kale Salad with Carrot-Ginger Dressing
Unlike tender lettuces, kale holds up nicely once it’s dressed, making this salad perfect for meal prep. Dried cranberries, toasted seeds, and the bright carrot-ginger dressing pack it with fun textures and flavors.

Meal prep lunch ideas - Mediterranean chickpea salad

Mediterranean Chickpea Salad
I especially love making this salad in late summer and early fall, when tomatoes, peppers, and fresh herbs are at their best.

Vegan Burrito Bowl

Vegan Burrito Bowls
Meal prep all the components on the weekend, and you’ll look forward to lunches all week! For a fun veggie twist, substitute cauliflower rice for regular rice.

Best Buddha bowl - vegan meal prep ideas

Best Buddha Bowl
A sunny turmeric-tahini sauce takes this veggie and brown rice bowl over the top.

Packable Sandwiches, Wraps, and Rolls

Most sandwiches are best on the day they’re made, so I like to prepare just the fillings in advance. That way, I can quickly assemble the sandwich on the day I plan to eat it, either in the morning before I head out the door, or, if I happen to be home, right before I eat.

If you’re taking a sandwich on the go, wrap it tightly in foil or a reusable sandwich wrap so that it holds together until lunchtime.

Best meal prep ideas - Egg Salad Recipe

Best Egg Salad
My bright, briny egg salad keeps well for up to 3 days in the fridge. Layer it into a delicious sandwich with watercress or pea shoots and poppy pickled onions.

Chickpea Salad Sandwich

Chickpea Salad Sandwich
A vegan twist on a pan bagnat, this sandwich is loaded with a hearty chickpea salad, olives, basil, and lots of fresh veggies.

Caprese sandwiches on focaccia bread - vegetarian meal prep ideas

Caprese Sandwich
Replace the mozzarella with sliced avocado and slathers of vegan pesto to make this recipe vegan.

Hands holding sliced healthy meal prep lunch wraps

Healthy Lunch Wraps
These zingy wraps are one of my go-to meal prep recipes right now. Fully assembled, they’ll keep for a day or two in the fridge, but if you prefer to prep for the entire week at once, you can store the components separately and put the wraps together throughout the week.

Chickpea Shawarma Wraps tied with string on a tray

Chickpea Shawarma Wraps
This recipe has a number of components, so it takes some time to meal prep, but, trust me, it is SO worth it. Stuffed with creamy hummus, pickled onions, spiced roasted chickpeas, and more, these satisfying plant-based wraps are bursting with flavor.

Peanut Noodle Spring Rolls - healthy meal prep ideas

Fresh Spring Rolls
Good news! You can assemble these peanut spring rolls entirely in advance, so they’re great for busy workdays. Served with extra peanut sauce for dipping, they’re such a fresh, yummy lunch.

Soups and Stews

If you ask me, soups and stews are some of the best easy meal prep ideas. Here’s why:

  1. They’re great for both lunch and dinner.
  2. They often taste better on the second or third day, after the flavors have had a chance to mingle.
  3. And they freeze super well.

Get ahead on your weekly meal prep by making a double batch of soup this weekend. Eat half this week, and freeze the rest for a busy week down the road. (These are my favorite containers for freezing soups and stews. They’re also perfect for prepping salads and bowls! Win-win.)

Vegetarian chili

Easy Vegetarian Chili
This smoky chili is a perfect one-pot meal! Thanks to the beans, it’s packed with protein, and it’s also filled with veggies like corn, onion, and peppers. If you like, top it with avocado and pickled red onions.

Easy Curry Recipe - healthy meal prep ideas

Easy Coconut Curry
If you’re looking for easy meal prep recipes, add this curry to your rotation ASAP. It’s super simple to make, and it tastes just as good on day 3 as it does on the day it’s made.

Vegetable Soup

Many-Veggie Vegetable Soup
Adapt this recipe to use whatever veggies you happen to have on hand. Squash? Spinach? Bell peppers? They’d all be great here.

Easy meal prep ideas - Cannellini beans and greens in a Dutch oven

Cannellini Beans and Greens
Make this recipe on a lazy Sunday when you’re hanging out at home. It takes some time, but it’s almost entirely hands-off.

Best Lentil Soup - Easy meal prep recipes

Best Lentil Soup
This soup’s lightly creamy broth and rich curry flavor have made it a Love & Lemons reader favorite. It keeps well for up to 4 days in the fridge and freezes like a dream.

Two bowls of vegan meal prep black bean soup

Black Bean Soup
Take your weekly meal prep to the next level by baking homemade cornbread to pair with this soup. They’re a match made in heaven, and both freeze perfectly.

More Freezer-Friendly Meal Prep Recipes

Soups and stews aren’t the only healthy meal prep ideas that freeze well! Make casseroles, patties, and more in bulk and freeze them to reheat on busy weeknights.

Baked ziti - healthy meal prep ideas

Easy Baked Ziti
What’s better than saucy, cheesy comfort food on a chilly fall night?! To freeze this recipe, assemble the casserole up until the point of baking. Cover and freeze it in the baking dish. To reheat, bake, covered in foil, at 350°F for one hour, or until warmed through. Uncover it for the last 20 minutes of baking to brown the cheese on top.

Falafel wrap with pickled onions and herbs - healthy meal prep recipes

Crispy Baked Falafel
Jam-packed with herbs and spices, these homemade falafel balls are SO darn flavorful! Freeze them after baking. Then, reheat in a 400°F-oven for about 10 minutes, or until crisp and heated through.

Black bean burger - easy meal prep ideas

Easy Black Bean Burger
Freeze the cooked patties for up to 2 months. Reheat by baking them in a 400°F-oven until heated through, about 10-20 minutes. Then, pile them onto buns with your favorite fixings! I recommend pickles, onion, lettuce, tomato, and a big slather of chipotle sauce.

Vegetarian Lasagna

Best Vegetarian Lasagna
Stuffed with roasted veggies, this recipe is a healthier version of the classic comfort food. To freeze and reheat it, follow the same method as the one listed for the baked ziti above.

Baked taquitos - easy meal prep ideas

Homemade Taquitos
A super-fun appetizer or light dinner! After baking, freeze them for up to a month. To reheat, pop them in a 400°F oven for about 25 minutes, or until crisp and warmed through. Enjoy them plain, or serve them with plenty of salsa and guac.

Basic Healthy Meal Prep Ideas

Up to this point, I’ve shared healthy meal prep recipes for complete dishes. But one of my favorite ways to meal prep is actually by preparing components – not full recipes – that I can use in a variety of ways throughout the week. A pot of rice, baked tofu, a flavorful sauce…

I recommend this method if you don’t want to eat the exact same thing every day of the week. Here are some of my favorite components to prepare, along with my go-to ways to use them:

4 types of Quinoa in wooden spoons

Whole Grains
Perfect for bulking up grain bowls and salads, serving with curries and stir-fries, or tossing into fried rice. These grains are the ones I meal prep most often:

Dry pinto beans in a jar

Plant-Based Proteins
Toss them into bowls, salads, stir-fries, noodle or pasta dishes, and soups! These are the protein sources I like to meal prep:

Roasted broccoli on a sheet pan - easy meal prep ideas

Roasted Veggies
Serve them as a side dish, add them to a salad or bowl, fold them into tacos or burritos, stir them into pasta, bake them into frittatas…the options are endless! These veggies all keep well if you roast them ahead of time:

4 types of Tahini Sauce in mason jars - healthy meal prep recipes

Flavorful Sauces
Use them on salads, grain bowls, tacos, burritos, sandwiches, and more! If you meal prep a flavorful sauce, it will punch up so many of your meals throughout the week. Here are some of my favorites:

More Healthy Meal Prep Ideas

Want more meal prep inspiration? Check out one of these posts next:

meal prep

Meal Prep Ideas: Mediterranean Quinoa Salad

Prep Time: 20 minutes

Cook Time: 2 hours

Serves 6

We love this Mediterranean Quinoa Salad as a healthy meal prep recipe. Many of the components – the quinoa, tomatoes, dressing, and the chickpeas – can be made in advance.

  • 3 cups cooked quinoa
  • 1 recipe Roasted Tomatoes
  • 1 cup sliced Persian cucumbers
  • ¾ cup crumbled feta cheese
  • ¾ cup Kalamata olives, pitted and sliced
  • ½ cup diced red onion
  • cup
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Nov 8, 2023
Air Fryer Cauliflower Recipe – Love and Lemons

If you’re craving a savory side dish or snack, make this air fryer cauliflower recipe! Spices like smoked paprika and cayenne fill it with bold flavor.

Air fryer cauliflower

This air fryer cauliflower recipe is about to become your new favorite veggie side dish! It’s crispy on the outside, tender in the middle, and seasoned to perfection with a blend of savory spices. I love regular roasted cauliflower, but I have to admit—this air fryer cauliflower recipe is on another level.

What makes it so delicious? Before I cook the cauliflower florets, I dredge them in a quick panko coating. It crisps up beautifully in the air fryer, giving the cauliflower an irresistible crunchy texture.

I love this cauliflower on its own as a side dish or snack, but it stands up well to dipping sauces too. Break out the tartar sauce, chipotle sauce, or vegan ranch… You really can’t go wrong!

Cauliflower, panko bread crumbs, spices, and an egg

Air Fryer Cauliflower Recipe Ingredients

You only need a few basic ingredients to make this recipe:

  • Cauliflower, of course! Break it into small to medium-sized florets. If they’re too large, the florets will burn on the outside before they’re tender inside.
  • Panko bread crumbs – They create the crispy coating.
  • Spices – Garlic powder, onion powder, smoked paprika, cayenne, and salt add smoky, savory flavor.
  • Extra-virgin olive oil – It supplies richness and helps the cauliflower crisp up in the air fryer.
  • Egg – The binder! It helps the crispy coating stick to the florets.

Find the complete recipe with measurements below.

How to Cut Cauliflower

The first step in this recipe is cutting the cauliflower.

  • Start by removing the coarse leaves from the base of the head.
  • Next, use a sharp knife to cut the cauliflower in half vertically.
  • From there, use your hands to break apart the florets.

Aim for small to medium pieces so that the cauliflower cooks evenly.

Hand dredging cauliflower florets

How to Air Fry Cauliflower

Once you’ve broken apart the florets, it’s easy to cook cauliflower in the air fryer!

First, make the seasoning blend. Whisk together the panko, smoked paprika, garlic powder, onion powder, cayenne, and salt in a shallow dish. In a separate small bowl, beat the egg.

Next, bread the florets. Dip each one in the egg, then roll it in the panko mixture to coat. Repeat until all the florets are breaded.

Then, air fry! Drizzle the cauliflower florets with olive oil, and arrange them in a single layer in the air fryer basket. Work in batches if necessary. If the basket is too crowded, the cauliflower won’t get crispy.

Air fry at 370°F for 9 to 12 minutes, until golden brown. Repeat with the remaining cauliflower, season to taste, and enjoy!

Find the complete recipe with measurements below.

Recipe Tips

  • Have a wet hand and a dry hand. If you’ve made my eggplant Parmesan or air fryer zucchini chips, you know that things can get messy when you’re dredging veggies. I recommend having a wet hand and a dry hand to control the chaos. Use the wet hand to dunk the cauliflower in the egg wash and transfer it to the panko mixture. Then, use the dry hand to sprinkle it with the crispy coating. It doesn’t hurt to have kitchen towels or paper towels handy to wipe off your fingers, either.
  • Don’t skip the olive oil. Without it, the vegetables won’t get nearly as brown and crispy! Keep in mind that even with the oil, this air fried cauliflower is heads and shoulders lighter than regular fried cauliflower.
  • Work in batches. Make sure to arrange the cauliflower florets in a single layer in the air fryer basket, leaving a little space between each one. If they’re too crowded, they’ll steam as they cook, and they won’t crisp up. Depending on the size of your air fryer, you’ll likely need to work in batches.

Breaded air fryer cauliflower on a tray

What to Serve with Air Fryer Cauliflower

This crispy air fryer cauliflower is a fun, easy side dish for veggie burgers or sandwiches. It’d be fantastic with any of these recipes:

You could also enjoy the cauliflower on its own as a snack or appetizer. Whether you’re making it part of a larger meal or not, finish it with a squeeze of lemon juice and serve it with a tasty dipping sauce on the side. I especially love my air fryer cauliflower with tartar sauce, but it’s also yummy with vegan ranch dressing or chipotle sauce. Pick just one, or try a few!

Easy air fryer cauliflower with tartar sauce

More Favorite Air Fryer Recipes

If you love this crispy cauliflower, try one of these easy air fryer recipes next:

Air Fryer Cauliflower

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Serves 4

This air fryer cauliflower recipe is a quick and easy side dish or snack! Seasoned with a blend of savory spices, it’s crispy and delicious.

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  • On a rimmed tray, mix the panko, smoked paprika, garlic powder, onion powder, cayenne, and salt. In a small shallow bowl, lightly beat the egg.

  • Preheat the air fryer to 370°F.

  • Dip each cauliflower floret into the egg, coat with the panko mixture, then place onto a large plate. Drizzle the cauliflower with olive oil and place into the air fryer basket in a single layer with a little space between each floret. Don’t overcrowd the basket. Work in batches if necessary. Air fry for 9 to 12 minutes, or until golden brown and crisp. The exact timing will depend on your air fryer. Repeat with any remaining cauliflower.

  • Season to taste and serve with lemon wedges and tartar sauce.

This recipe is best on the day it’s made, but leftovers will keep for up to 2 days in an airtight container in the fridge. Reheat in the air fryer at 300°F or in the microwave.


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Nov 8, 2023
35 Best Soup Recipes – Love and Lemons

If there’s one thing I love about cold weather, it’s soup! Read on to find over 30 easy soup recipes I’ll be making all fall and winter long.

best soup recipes

Soup season is here! There’s a lot to love about fall – beautiful weather, changing leaves, cozy baked goods, and hot drinks – but the soup recipes are hands down my favorite part. I adore soup. I love making it, I love eating it, and I love packing up the leftovers so that I can enjoy it again the next day. When I’m stressed, I turn to soup because I find it meditative to cook. When I’m snowed in, I turn to it because I keep a stash stored away in my freezer. And when I’m in need of a healthy reset, I turn to it because it just makes me feel good inside.

To celebrate the start of soup season, I’m sharing my best tips for making soup recipes, as well as 35 of my favorite soups. In addition to classics like French Onion and Butternut Squash Soup, you’ll find a host of inventive, veggie-forward soup recipes like Golden Turmeric Noodle Miso Soup and a creamy White Bean Chili. I love them all, and I hope that you do too.

Best Tips for Making Soup Recipes

1. Season to taste. Raw vegetable ingredients need seasoning, and vegetable broths vary in salt level. If your soup is bland, don’t hesitate to add generous pinches of salt and lots of fresh black pepper. Taste as you go!

2. Drizzle with olive oil. I always finish soups with a generous drizzle of olive oil. It adds richness and makes the flavors sing.

3. Save some for lunch! Soup often tastes better on the second day, so be sure to make enough to have leftovers. Most soup recipes also freeze well for up to a few months. Check out this post for my best freezing tips!

4. Spice to your level. Customizing your soup is the fun, creative part of cooking soup recipes. If you’re making a recipe that calls for lots of spice but you prefer milder flavors, start with less. If you like things spicy, add more! Taste as you cook, and adjust the flavors to make something you really love.

Favorite Autumn Soup Recipes

In Chicago, soup season lasts from September to…well, way later than it should. I make soup recipes the whole way through, but I especially crave them now, in the heart of autumn. These 5 easy soup recipes are my favorites at this time of year. They’re cozy, comforting, and/or filled with aromatic flavor from herbs like rosemary, sage, and thyme.

Butternut squash soup

Butternut Squash Soup

Ginger, rosemary, and sage fill this soup with cozy autumn flavor. Lightly creamy, warming, and nourishing, it’s my go-to recipe for a cool fall night.

Wild rice soup

Creamy Wild Rice Soup

It might not look like it, but this soup’s base isn’t made with dairy. Instead, it gets its creamy texture from blended white beans, cashews, and savory miso paste.

Cream of Mushroom Soup

Cream of Mushroom Soup

Don’t even think about adding this cream of mushroom soup to your next green bean casserole! Brimming with rich, savory flavor, it’s meant to be enjoyed all on its own.

Potato leek soup

Potato Leek Soup

If you see a bunch of beautiful fall leeks at the farmers market or store, snatch them up to make this recipe. It’s a lighter version of the classic soup, made with blended white beans instead of heavy cream.

Broccoli cheddar soup

Broccoli Cheddar Soup

You can whip up this rich, cheesy soup in right around 30 minutes, which makes it one of the quickest recipes on this list. Top it off with homemade croutons for an easy, comforting cold weather meal.

Smoky, Spicy Soups and Chilis

Bring on the heat! Seasonings like smoked paprika, canned chipotles in adobo sauce, and fresh and dried chiles fill these hearty soup recipes with bold flavor.

Vegetarian chili

Easy Vegetarian Chili

Do we count chili as a soup? I’m on the fence, but I still had to include this recipe here. It’s super quick and easy to make, and on a cold night, its smoky/spicy flavor will warm you up in no time.

Best Corn chowder

Yellow Split Pea Soup

Yellow split peas mingle with the fresh corn kernels in this vegan riff on corn chowder, making it extra-hearty and super fun to eat. It’s delicious on its own, but I like it even more with crispy, smoky coconut bacon on top!

White bean chili with cilantro and avocado

White Bean Soup

This white bean soup is my spin on creamy chicken chili (minus the chicken, of course). Green chiles and fresh lime juice fill it with addictive zingy flavor. Pile your bowl with avocado, cilantro, and jalapeños, and serve with tortilla chips!

Creamy potato soup - easy Soup Recipes

Creamy Potato Soup

Can comfort food be…healthy? This recipe answers with a resounding, “YES!” It’s thick, creamy, and packed with smoky flavor, but it’s entirely plant-based. Instead of heavy cream, blended white beans and potatoes create its luscious texture.

Tortilla soup topped with avocado, radishes, and crispy tortilla strips

Vegetarian Tortilla Soup

Potentially one of my all-time favorite soup recipes! A blended corn tortilla thickens its rich, flavorful tomato and chile broth. Don’t skip the toppings here – crispy tortilla strips, avocado, sliced radishes, and Cotija cheese take this soup to a whole new level.

Best Black Bean Soup Recipe

Black Bean Soup

This black bean soup is creamy, spicy, and satisfying, but best of all, it’s really darn easy to make. It has a permanent spot in my regular recipe rotation, and I think it will in yours, too!

Easy Blended Soup Recipes

Traditional puréed soup recipes commonly call for butter, heavy cream, or whole milk, but you won’t find any of those ingredients in the creamy soups below. Instead, blended vegetables give each one its smooth, velvety texture. Yum!

Acorn squash soup

Acorn Squash Soup

Butternut isn’t the only squash that can blend into a delicious soup! Roasted acorn squash gives this one its sublimely creamy texture and rich flavor.

Homemade Tomato soup recipe

Tomato Basil Soup

This rich, savory soup stars roasted fresh tomatoes instead of canned ones. I love to make it in late summer to preserve the last tomatoes of the season. It freezes perfectly!

Sweet potato soup

Sweet Potato Soup

Two bowls for me, please! Given that I’m a massive sweet potato fan, it’s probably not surprising that I adore this soup. It’s tangy, sweet, and smoky, and the blended sweet potato gives it a mouthwatering velvety texture.

Broccoli Cheese Soup

Vegan “Cheesy” Broccoli Soup

Tasting this soup, you’d never guess that it’s totally dairy-free. It’s creamy, tangy, rich, and satisfying—everything cheesy broccoli soup should be!

Tomato soup

Tomato Soup

This classic tomato soup calls for basic pantry ingredients, so it’s a staple in my kitchen all soup season long. It’s the perfect partner for a gooey grilled cheese sandwich.

Carrot Ginger Soup

Carrot Ginger Soup

You only need 7 ingredients to make this energizing, refreshing carrot ginger soup! If you can get your hands on a bunch of carrots with good greens, make sure to blend up the carrot top pesto to drizzle on top.

Healthy soup recipes - roasted red pepper soup

Roasted Red Pepper Soup

A fan favorite from our first cookbook, this bright red soup is super easy to make! Serve it with homemade focaccia or a big hunk of crusty bread for a quick, healthy, and comforting dinner.

Cauliflower soup

Cauliflower Soup

Roasted garlic, shallots, and miso fill this creamy veggie soup with nutty, savory flavor.

Homemade Curried Soup Recipes

If you have a jar of red curry paste or a jumble of curry spices in your pantry, you’re well on your way to making a flavorful pot of soup!

Best Lentil Soup

Best Lentil Soup

If you open your pantry, you’ll likely find all the ingredients to this bright, warming, and weeknight-friendly lentil soup inside. It’s one of our favorites and a fan favorite, too!

Homemade soup recipes - Pumpkin soup

Pumpkin Soup

This fall, Jack and I have eaten this ultra-creamy pumpkin soup more times than we can count. Still, we’re nowhere near tired of it. Spices like turmeric, ginger, cumin, and cardamom pack it with warm curry flavor.

Red Curry with rice

Red Curry Lemongrass Soup

1 soup, 3 ways! Make this Thai-inspired recipe as written for a light, brothy vegetable soup, bulk it up with baked tofu, or add coconut milk for a creamy broth. Whichever option you pick, serve it with a scoop of freshly cooked rice.

Easy soup recipes - Curried Cauliflower Soup

Curried Cauliflower Soup

The beauty of this soup isn’t just its creamy texture, golden color, and bright curry flavor. It’s also a breeze to make! On a busy weeknight, you can get it on the table in 30 minutes flat.

Coconut carrot gazpacho

Carrot Coconut Soup

I think of this recipe as a “gazpacho” because it comes together easily in the blender. Chill it if you want to eat it gazpacho-style, but if you’re craving something warm, it’s equally good after a few minutes on the stove.

All About the Onions

You’ll find onions in almost every recipe in this post, but most often, they’re playing a supporting role. In the recipes below, they’re finally front and center, filling each soup with rich flavor.

French onion soup

French Onion Soup

This easy French onion soup recipe will rival any you’ve had at a restaurant. Topped with crispy, cheesy baguette, it’s rich, comforting, and packed with umami flavor.

Best Mushroom Soup Recipe

Oyster Mushroom Soup

This brothy soup is light and nourishing, but that doesn’t mean it’s bland. A whole lotta leeks create its savory, umami base, and miso, lemongrass, celery, ginger, tamari, and rice vinegar amp up its flavor even more.

Potato Leek Chowder

Vegan Potato, Leek & Artichoke Chowder, page 91 of Love & Lemons Every Day

This hearty soup is like a plant-based cross between potato leek soup and clam chowder. Blended potatoes and cashews give it its rich, creamy texture, while leeks, artichokes, and capers pack it with briny, savory flavor.

Nourishing Noodle Soup Recipes

You won’t find any chicken in these noodle soup recipes, but trust me, you won’t miss it. Each one is wholesome, energizing, and fun—the perfect pick-me-up for a cold, cloudy day, or anytime you’re under the weather.

Tortellini soup

Tortellini Soup

Chewy, cheesy tortellini make this brothy soup a satisfying meal on its own. Serve it with dollops of kale pesto to take it over the top.

Vegan ramen

Vegan Ramen

Homemade mushroom broth creates a flavorful base for this savory, slurp-able vegan ramen.

Vegan Pho

Easy Vegetarian Pho

In Austin, we lived just down the street from a Vietnamese restaurant that made the most amazing vegetarian pho. After ordering it on repeat for years, I finally developed my own version at home. Made with an aromatic broth, it’s light, nourishing, and delicious.

Pasta e fagioli

Pasta e Fagioli

Filled with veggies, beans, and pasta, this classic Italian soup is a meal in a bowl! Tip: Toss a Parmesan rind into the simmering pot to add rich, umami flavor.

Best Noodle Soup Recipe

Golden Turmeric Noodle Miso Soup

This invigorating recipe will brighten up the darkest days! Sunny turmeric and tangy citrus juices give the broth its vibrant color and flavor.


Minestrone Soup

To me, classic minestrone soup is pure comfort. The herb-flecked tomato broth is so flavorful, and I love the way the chewy noodles play off the creamy beans and tender veggies. Serve it with crusty bread and a shower of Parmesan cheese for a soul-warming winter meal.

Ginger Miso Soup Recipe

Ginger Miso Soup

Craving a classic miso soup? This recipe is for you. With ginger, soba, mushrooms, and tofu, it’s a simple, wholesome lunch or dinner.

Homemade Lasagna Soup Recipe

Lasagna Soup with Vegan Ricotta, page 93 of Love & Lemons Every Day

Soup recipes don’t get more fun than this vegan lasagna soup! I love eating through the big, curly, sloppy noodles. Tasty and nutritious, it’s the perfect easy way to satisfy a weeknight lasagna craving.

Brothy Veggie Soup Recipes

When I’m craving a light, fresh meal in the dead of winter, I make these brothy soup recipes. On a cold night, they’re the perfect way to eat your veggies, as they’re warming and comforting, but still packed with produce.

Cabbage soup

Cabbage Soup

If you’ve had a head of cabbage hanging out in your fridge for a few days (erm…weeks), this easy soup is the perfect way to use it up. It’s bright and flavorful, and it uses an

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Nov 8, 2023
Best Guacamole Recipe – Love and Lemons

The BEST guacamole recipe! It’s easy to make with simple, fresh ingredients like ripe avocados, onion, and lime juice. Great with chips, tacos, and more!


If you don’t already have a go-to guacamole recipe, let me introduce you to mine.

  • This guacamole recipe is easy to make. You can whip it up in 10 minutes or less!
  • It calls for simple, fresh ingredients. Think ripe avocados, onion, cilantro, and lime.
  • It’s DELICIOUS. This homemade guacamole is creamy, zesty, and bright.

I developed the recipe while I was living in Austin, Texas. The city has incredible Tex Mex and Mexican food, and I ate a TON of great guac at local restaurants there. It inspired me to learn how to make guacamole at home. With a little trial and error (and lots of lime juice), I worked out this simple guacamole recipe, which rivals any I’ve had out to eat. It’s been a hit at countless parties and taco nights over the years—I think you’re going to love it!

Guacamole ingredients

Guacamole Ingredients

To make this guacamole recipe, you’ll need these simple ingredients:

  • Ripe avocados – Emphasis on ripe! If your avocados are too firm, they won’t mash into a smooth and creamy guac. See the tip below!
  • Red onion – For crunch and savory bite. Diced white onions work here too.
  • Fresh cilantro – I love the refreshing kick it adds to this guacamole recipe, but you can skip it if you’re not a fan.
  • Fresh lime juice and zest – They make the guacamole zesty and bright.
  • Jalapeño – For heat. Feel free to omit it if you’re sensitive to spice. A serrano pepper would work here too!
  • Ground cumin – Optional, but delicious. It adds earthy depth of flavor.
  • And sea salt – To make all the flavors pop!

Find the complete recipe with measurements below.

Recipe Tip

Buy the avocados ahead of time. I can’t tell you how many times I’ve gone to the grocery store planning to make this guacamole recipe…only to discover that all the avocados are rocks!

If you can, shop a few days in advance. Store unripe avocados at room temperature until they’re soft to the touch. Then, transfer them to the fridge until you’re ready to make guac.

Wondering if you can speed up the ripening process? I’ve tried every trick there is (putting the avocados in a paper bag, baking them, etc.) with zero success. Planning ahead is the best way to ensure you’ll have perfectly ripe avocados for this recipe!

Whole and halved ripe avocados on marble

How to Make Guacamole

You can find the complete guacamole recipe with measurements below, but for now, here’s a quick overview of how to make guacamole:

Starting by prepping the ingredients. Peel and pit the avocados, and finely dice the onion, cilantro, and jalapeño. Zest the limes.

Avocados, lime zest, cilantro, onion, jalapeños, and spices in a mixing bowl

Place the avocados, onion, cilantro, lime zest, peppers, salt, and cumin, if using, in a large bowl. Squeeze in the lime juice.

Mashing avocados with fork in mixing bowl

Next, mash. Use a fork or potato masher to mash the guacamole together. The final texture is up to you. Mash less if you like your guac a little chunky. Mash more if you like it smoother!

Easy guacamole in bowl with serving spoon

Finally, season to taste. Add more salt, lime, cumin, etc. as desired. Enjoy!

Recipe Variations

This classic guacamole recipe is delicious as written, but feel free to change it up! If you like, stir in mix-ins such as these:

  • Diced roma tomatoes
  • Grated garlic
  • Cotija cheese
  • Diced fresh mango or pineapple

Let me know what variations you try!

Hand scooping up best guacamole with tortilla chip

How to Serve Guacamole

My favorite way to serve this easy guacamole recipe is as a dip with tortilla chips. It’s such a crowd-pleasing appetizer!

For a full party spread, I like to pair it with margaritas to drink and a homemade salsa. It goes well with any of these salsa recipes:

Homemade guacamole is also a great accompaniment to Mexican-inspired meals. Add a scoop to veggie tacos or a breakfast burrito, or spoon it onto your next burrito bowl. Find more Mexican-inspired recipes below.

How to Store Leftovers

Like bananas and apples, avocados oxidize, or turn brown, after you slice them open. This browning won’t change how the guac tastes, but it doesn’t look super appealing. For this reason, I like to mix up guacamole right before serving.

If you have leftovers, you can store them in an airtight container in the fridge for up to 2 days.

To prevent leftover guac from browning, squeeze a little lemon juice or lime juice over its surface before sealing the container. You could also press a layer of plastic wrap over the top of the guacamole before placing on the lid.

Guacamole recipe

More Mexican-Inspired Recipes

If you loved learning how to make guacamole, try one of these Mexican-inspired recipes next:

Best Guacamole Recipe

Prep Time: 10 minutes

Total Time: 10 minutes

Serves 4 to 6

The BEST guacamole recipe! It’s easy to make with simple, fresh ingredients. Serve it as a dip with tortilla chips or with Tex Mex and Mexican dishes like tacos, burritos, and more.

  • 3 avocados, ripe
  • ¼ cup diced red onion
  • ¼ cup finely chopped fresh cilantro
  • Zest and juice of 2 limes
  • 1 small jalapeño pepper, diced
  • ½ teaspoon sea salt, plus more to taste
  • ½ teaspoon ground cumin, optional
  • optional: 1 to 2 Roma tomatoes, seeded and diced

Prevent your screen from going dark

  • In a large bowl, combine the avocados, onion, cilantro, lime zest and juice, jalapeño, salt, and cumin, if using. Mash until the ingredients are combined but still a bit chunky.

  • Fold in the tomatoes, if using.

  • Season to taste and serve.


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