4 secret vegan recipes that friends begged me for

There’s nothing quite like the moment a friend takes a bite, freezes, and says—mouth still full—“Okay, I need this recipe.”

I cook a lot, but only a handful of dishes have sparked group texts, shameless Tupperware requests, and mid-party note-taking. Today I’m sharing those four.

They’re unfussy, weeknight-friendly, and secretly plant-based without feeling like “the vegan option.”

Before we dive in, a quick note on my style: I love bold flavors, short ingredient lists, and tricks that make vegetables sing—think umami from miso, creaminess from cashews, and magic from a can of chickpeas you were about to drain down the sink.

Ready?

1. Creamy “vodka” tomato pasta (without the dairy)

The dish that made my neighbor “accidentally” stay for dinner twice in one week. It’s rich, restaurant-level silky, and no one guesses it’s cashews doing the heavy lifting.

Serves: 4
Total time: 30 minutes (plus 20 minutes to soak cashews, if not using hot water hack)

Ingredients

• 12 oz (340 g) short pasta (rigatoni or penne)

• 1 tbsp olive oil

• 1 small yellow onion, finely diced

• 3 cloves garlic, minced

• 1–2 tsp red pepper flakes (to taste)

• 1/4 cup vodka (optional, but recommended)

• 1 (14 oz/400 g) can tomato sauce or crushed tomatoes

• 1/2 cup raw cashews, soaked in hot water 20 minutes, drained

• 3/4 cup unsweetened oat milk (or water)

• 2 tbsp nutritional yeast

• 1 tsp sugar (balances acidity)

• 1 tsp kosher salt, plus more for pasta water

• Black pepper, to taste

• Handful fresh basil, chopped

• Optional: 1 tbsp vegan butter for extra gloss

Instructions

1. Bring a large pot of well-salted water to a boil. Cook pasta until just shy of al dente; reserve 1 cup pasta water.

2. Meanwhile, warm olive oil in a skillet over medium heat. Sauté onion 5–6 minutes until translucent. Add garlic and red pepper flakes; cook 30 seconds.

3. Add vodka; simmer 2 minutes to cook off the boozy edge. Stir in tomato sauce and sugar; reduce heat and simmer 5 minutes.

4. Blend cashews, oat milk (or water), nutritional yeast, and 1/4 tsp salt until completely smooth and glossy.

5. Stir cashew cream into the tomato mixture; simmer 2–3 minutes. Season with remaining salt and black pepper. If desired, swirl in vegan butter.

6. Toss in the pasta, adding splashes of reserved pasta water until the sauce clings luxuriously. Finish with basil.

Avery’s notes

• No vodka? A squeeze of lemon at the end adds brightness.

• Spice-shy crowd? Cut the red pepper flakes in half and finish with a drizzle of good olive oil for warmth.

• Protein boost: fold in sautéed mushrooms or pan-crisped vegan sausage slices.

Why it works

The vodka amplifies aroma compounds in tomatoes, and the blown-out cashew cream gives you dairy-level silk without heaviness.

Blending nuts creates “a rich, creamy emulsion” that rivals dairy in sauces—especially when you season assertively.

2. Miso-maple Brussels crunch salad with chili-lime pepitas

This is the potluck stunner that disappears first.

It’s a raw–roasted combo: thinly shaved Brussels for crispness, plus hot, caramelized leaves for depth. The dressing hits salty-sweet-citrus, and the warm pepitas are the crunchy mic drop.

Serves: 6 as a side (or 3 as a big-lunch salad)
Total time: 35 minutes

Ingredients

• 1 1/2 lb Brussels sprouts, trimmed

• 2 tbsp olive oil, divided

• 2 tsp maple syrup, plus 1 tbsp for pepitas

• 1 tbsp white miso

• 1 tbsp rice vinegar (or apple cider vinegar)

• 1 tbsp lemon juice

• 1 tsp Dijon mustard

• 1/2 tsp kosher salt, plus more to taste

• Freshly ground black pepper

• 1/4 cup red onion, very thinly sliced

• 1/3 cup dried cherries or cranberries

• 1/3 cup toasted pepitas (pumpkin seeds)

• 1/4 tsp chili powder

• Zest of 1 lime, plus 2 tsp lime juice

Instructions

1. Preheat oven to 425°F (220°C). Thinly shave half the Brussels using a mandoline or sharp knife; toss the raw shavings with red onion in a large bowl.

2. Halve the remaining Brussels. Toss on a sheet pan with 1 tbsp olive oil, 2 tsp maple, and a pinch of salt. Roast 15–18 minutes, until browned and crisp at the edges.

3. In a small skillet, warm pepitas over medium heat with remaining 1 tbsp olive oil and 1 tbsp maple. Stir until just sticky and toasty, 2–3 minutes; sprinkle with chili powder, lime zest, and a pinch of salt. Cool.

4. Whisk miso, vinegar, lemon juice, Dijon, 1/2 tsp salt, black pepper, and lime juice until smooth. (If thick, add 1–2 tsp water.)

5. Toss raw shavings with the warm roasted Brussels, dried fruit, and most of the pepitas. Dress to taste. Shower with the rest of the pepitas right before serving.

Avery’s notes

• Make-ahead: keep the roasted Brussels and the dressing separate; toss right before serving.

• Add protein: chickpeas or sliced baked tofu.

• Miso type: white miso (shiro) keeps the flavor light and sweet.

Why it works

Roasting wakes up the sprouts’ natural sugars while the raw shavings keep things crunchy. Mapled pepitas bring contrast, and miso adds umami without overpowering.

This combo turns “I don’t like Brussels” people into “Where did you hide the leftovers?” people.

3. One-bowl, truly fluffy banana bread (vegan)

This is the loaf that had my running group texting me for the recipe mid-hill repeats.

It’s moist (sorry, there’s no better word), tall like a bakery loaf, and not cloyingly sweet. The secret? Flax “eggs,” olive oil, and a brief rest before baking.

Makes: One 9×5-inch loaf
Total time: 1 hour 10 minutes (10 active)

Ingredients

• 3 very ripe bananas (about 1 1/4 cups mashed)

• 1/2 cup light brown sugar, packed

• 1/4 cup granulated sugar

• 1/3 cup extra-virgin olive oil (or neutral oil)

• 2 tbsp ground flaxseed + 5 tbsp water (stirred together; rest 5 min)

• 1 tsp vanilla extract

• 1 3/4 cups all-purpose flour

• 1 tsp baking soda

• 1/2 tsp baking powder

• 1/2 tsp kosher salt

• Optional mix-ins: 1/2 cup chopped walnuts or dark chocolate chunks

Instructions

1. Heat oven to 350°F (175°C). Line a 9×5 loaf pan with parchment.

2. In a large bowl, whisk mashed bananas with both sugars, oil, vanilla, and the flax mixture until glossy.

3. Sprinkle flour, baking soda, baking powder, and salt over the wet ingredients. Fold just until no streaks of flour remain. Fold in mix-ins if using.

4. Let the batter sit 8–10 minutes (this hydrates the flour and lets the flax gel do its thing).

5. Pour into pan. Bake 55–65 minutes, until a tester comes out clean with a few moist crumbs. Cool in pan 15 minutes, then lift out to finish cooling.

Avery’s notes

• Olive oil keeps it tender and adds a whisper of fruitiness. If you prefer neutral, use grapeseed or canola.

• For bakery domes: don’t overmix, and let that 10-minute rest happen.

• Gluten-free swap: replace flour with a 1:1 GF baking blend and add 1 extra tablespoon oil.

Why it works

The flax-and-water mixture is a reliable plant-based binder; a common formula is 1 tablespoon ground flax to 3 tablespoons water per “egg,” a ratio widely used by home cooks and pros alike.

The quick batter rest helps air bubbles stabilize for a higher rise.

4. 3-ingredient aquafaba chocolate mousse

This is the showstopper I bring when I want “zero effort, maximum drama.” You’ll need only chocolate, the liquid from a can of chickpeas (aquafaba), and a touch of sugar. It whips into soft clouds that set like a dream.

Serves: 4
Total time: 20 minutes active + 1 hour chill

Ingredients

• Liquid from 1 (15 oz/425 g) can low-sodium chickpeas (aquafaba), chilled

• 4 oz (115 g) dark chocolate (60–70%), chopped

• 2–3 tbsp powdered sugar (or superfine sugar), to taste

• Optional flavorings: 1/2 tsp vanilla, pinch of salt, or 1 tsp espresso powder

Instructions

1. Chill a mixing bowl and whisk/beaters for 10 minutes in the freezer.

2. Melt chocolate gently in a heatproof bowl over barely simmering water (or in 15-second microwave bursts), stirring until smooth. Let cool to just warm—not hot.

3. In the chilled bowl, beat aquafaba on high until it reaches soft peaks, 4–6 minutes. Slowly rain in the sugar and continue beating until glossy medium-stiff peaks form (like meringue).

4. Whisk a big spoonful of foam into the melted chocolate to lighten it. Then gently fold the chocolate into the aquafaba in three additions, keeping as much air as possible.

5. Divide among 4 cups. Chill at least 1 hour to set. Serve with shaved chocolate.

Avery’s notes

• Bowl must be grease-free; any fat will deflate the foam.

• If your aquafaba seems thin, reduce it on the stove for a few minutes, then chill. You’re aiming for the consistency of egg whites.

• Not into chocolate? Fold in lemon zest and a spoonful of lemon curd-style spread for a bright, parfait-like dessert.

Why it works

Aquafaba contains starches and proteins that trap air, mimicking whipped egg whites.

This isn’t just kitchen lore—food-science writers have demonstrated its foaming power in tests that show stable peaks and mousse-like texture when sugar is added gradually.

Pantry swaps, shortcuts, and make-ahead tips

• Cashews vs. sunflower seeds: For nut allergies, swap cashews with raw hulled sunflower seeds in the pasta sauce. Soak and blend the same way; you’ll get a slightly earthier flavor that’s still dreamy.

• Miso type: If you only have red miso, use half the amount in the Brussels salad—it’s stronger and saltier.

• Banana bread sugar: You can reduce total sugar by 2–3 tablespoons without losing structure if your bananas are extra ripe (lots of brown spots).

• Aquafaba backup plan: If your chickpea liquid refuses to whip, add 1/8 teaspoon cream of tartar and try again. A little acid helps stabilize foams by tightening proteins.

Serving ideas that make these feel “company-worthy”

• Pasta night: Toss the vodka-tomato pasta with garlicky breadcrumbs (olive oil + panko + parsley, toasted) and a squeeze of lemon for brightness.

• Salad upgrade: Add orange segments and shaved fennel to the Brussels salad when citrus is in season.

• Banana bread glow-up: Warm thick slices on a skillet, then top with tahini and flaky salt. (Trust me.)

• Mousse magic: Layer the aquafaba mousse with crushed chocolate cookies and sliced strawberries in clear glasses to show off the layers.

Storage

• Pasta: Refrigerate up to 4 days. Reheat with a splash of water or oat milk to loosen.

• Brussels salad: Keep components separate up to 2 days; dress right before serving.

• Banana bread: Wrap and store at room temp 2–3 days, or freeze slices up to 2 months.

• Chocolate mousse: Chill up to 3 days, covered. It actually firms and improves by day two.

Final thoughts

I’m a big believer in recipes that work hard for you—dishes with short steps but long payoffs.

These four have become my crowd-pleasers because they deliver on flavor and texture without asking for fancy equipment or specialty stores.

If you try one, let me know which becomes your “please, please send me the recipe” staple.

And if you tweak them to fit your pantry, all the better—that’s how my friends and I keep accidentally inventing new favorites.

Happy cooking. And yes, you can absolutely brag that they’re vegan after they ask for seconds.