Vegan Tiramisu Cupcakes

To continue on the vegan Thanksgiving theme I thought you might be looking for dessert. Now anyone can make a vegan apple pie, maybe not as good at my mom’s, but anyone can do it. I’m not going to go there, no pie today. Today we go for luxurious, sinful, and beautiful vegan tiramisu cupcakes. So yummy!

Vegan Tiramisu Cupcakes

I have always been into food, reading cookbooks, magazines and the like. I had heard about tiramisu, but never tasted it until my mom and her best friend took me and my best friend (also my mom’s best friend’s daughter) to New York City for our high school graduation present. There I went into an Italian bakery and had my first taste of heaven. I later went to Italy to study abroad and made it my mission while I was there to taste as many different versions of Tiramisu as I could. Over the years I have put all my tasting of the dessert to good use and have now created my own vegan version of the classic Tiramisu. This cupcake version is sweeter than the classic, but I think pretty darn good.

These cupcakes can easily be made a day or two ahead of time. I actually like them better the day after I make them; I think it gives the coffee time to settle into the cupcake and the tiramisu filling to settle into perfection.

I know these seem a little time consuming, but they are actually pretty fast. Just make the cupcakes, while they are in the oven make the filling. Put the filling in the refrigerator until the cupcakes are totally cool, then assemble according to the directions. No problem.

Final note: I use Vegan Cupcakes Take Over the World vanilla cupcake recipe because it is the best. No reason to try to make up something that will pale in comparison. This link, Vegan Vanilla Cupcakes,  is to an online version of the recipe, but you should really get the book and be on your want to happy vegan cupcake land.


  • One recipe vanilla cupcakes from “Cupcakes Take Over The World”
  • 2 TBL bourbon
  • 5 TBL sugar
  • Splash of espresso
  • 8 oz vegan cream cheese
  • 1/4 cup earth balance buttery spread
  • 2 TBL shortening
  • 1/2 sugar (blended to make it powdered sugar)
  • 2 tsp. vanilla
  • 1/2 cup of espresso or strong coffee
  • 2 tsp vanilla
  • 1/4 cup of bourbon
  • 2 TBL cocoa powder


  1. Make cupcakes according to directions.
  2. Heat 2 TBL of bourbon, 5 TBL of sugar and the splash of espresso over very low heat until the sugar melts. Stirring often.
  3. Once the sugar is melted remove from heat and cool to room temperature.
  4. Using a mixer cream together the cream cheese, butter, shortening, powdered sugar and vanilla.
  5. Add the brandy sugar mixture and cream together until smooth.
  6. In a small bowl mix the 1/2 cup espresso, 2 tsp of vanilla and 1/4 bourbon.
  7. When cupcakes are cool cut out a good chunk in the center of the cake.
  8. Spoon about a tablespoon of the espresso bourbon mixture into the cut out section of each cupcake and let it absorb into the cake.
  9. Once the liquid has absorbed spoon the cream cheese filling into the middle of each cupcake.
  10. Dip the cup out part into the espresso mixture and put it back on the cupcakes like a little hat.
  11. Top with more filling and sift cocoa powder over the top if desired.

Thanksgiving Pot Pie

I few years ago I won the Vegetarian Times reader recipe contest with my pot pie recipe. I’m including the recipe below, but here is the link to Vegetarian Times if you are interested in others comments and the like. Vegetarian times

I know the ingredients look daunting, but it is worth it. You could also get a pre-made pie crust to speed things up. Just make sure it is vegan.

This is a dish I like to make for Thanksgiving when I am going to non-vegan households as I can enjoy it as a full meal, and others can have a bit as a side dish.

I have also made the pot pie gluten free one thanksgiving for a friend who could not have gluten, it was just as good. For the crust I used Bob’s Redmill gluten free baking mix instead of flour. I used the exact same measurements and all that. For the roux ( oil flour mixture that is the start of the gravy) I used chickpea flour, same amount. Also make sure your tamari is gluten free, or substitute salt. I really have no idea how much, I usually get the Gluten free tamari anyway.

Good Luck!!

This picture is from the Vegetarian Times Website


  • Vegetables
  • 1 TBL olive oil
  • 2 medium Potatoes, diced
  • 2 Carrots, sliced
  • 2 cups Mushrooms, sliced
  • 1 large Onion, diced
  • 1 cup Broccoli, chopped
  • 2 cloves Garlic, minced
  • For the Tofu
  • 1 TBL Olive Oil
  • 1 lb Tofu, cut into cubes
  • 2 TBL San-J Tamari
  • ¼ tsp granulated garlic
  • Few dashes Cayenne
  • For the Sauce
  • 1 TBL olive oil
  • ¼ cup Flour
  • 3 TBL veggie broth powder
  • 2 cups water
  • ½ plain Soy Milk
  • ½ tsp Worcestershire sauce
  • 3 TBL Red Wine
  • ¼ cup San-J Tamari
  • 1 tsp Hoisan sauce
  • ¼ tsp granulated garlic
  • 1//8 tsp Cayenne
  • ½ tsp Salt
  • 1 TBL fresh Thyme, minced (can also use dried, about 1 tsp, or take it out altogether)
  • 1 TBL fresh Sage, Minced (can also use dried, about 1 tsp, or take it out altogether)
  • 1 tsp black Pepper
  • For the Crust
  • 1 ¼ cups Flour
  • ½ tsp Salt
  • ½ cup Crisco
  • 2-4 TBL cold water
  • 1 tsp fresh Rosemary, Minced (can also use dried, about 1/2 tsp, or take it out altogether)
  • 1 tsp fresh Sage, Minced (can also use dried, about 1/2 tsp, or take it out altogether)


  1. Put the Carrots and Potatoes in a pot, cover with water and cook until just tender, about 10 minutes.
  2. Drain and set aside.
  3. Heat oil in a skillet and cook tofu over medium/high heat.
  4. When tofu starts to brown add 2 TBL Tamari, Garlic and Cayenne. Once tamari has cooked off turn off heat and set aside.
  5. In a large cast iron dutch oven heat oil, add mushrooms and cook for 2 minutes.
  6. Add onion, Broccoli and Garlic sautéing for about 2 minutes until the onions are just beginning to soften.
  7. Mix the Veggie Broth Powder into the water.
  8. Push veggies to the side of the dutch oven.
  9. Add 1 TBL of oil to the bottom of the pot. With a fork stir the flour into the oil. Continue to mix the flour into the veggie mix
  10. Pour water, broth powder mixture into the veggies while stirring constantly.
  11. Once mixture is smooth add the soy milk, Worcestershire sauce, Red Wine, Tamari, Hoisan sauce, Galic, Cayenne, Salt, Thyme, Sage and Black Pepper.
  12. Add Tofu, Potatoes and Carrots and stir to combine.
  13. Turn off heat and let stand while making the crust.
  14. Pre-heat oven to 375.
  15. To make the crust combine the Flour, Salt and Crisco in a bowl.
  16. Mix with a pastry blender or fork until mixture in crumbly and lumpy. Do not over-mix.
  17. Add Rosemary and Sage mixing briefly.
  18. Add cold water, start with 2 TBL and add slowly. You want your crust to star sticking together and pulling away from the bowl.
  19. Shape dough into ball until you shape it with your hand.
  20. Once crust is ready you can put it in a plastic bag and using your hands push out from the center of the ball.
  21. Keep shaping the dough until it is the size of your dutch oven.
  22. Take crust out of the bag and place in dutch oven.
  23. With a sharp knife poke holes in the crust to let the steam escape.
  24. Put pot pie in the oven and bake for 45 minutes, until crust is starting to brown. Let sit for about 10 minutes before serving.

Salad for real people

I don’t like salad. That being said I actually enjoy salad a lot, just not lettuce covered in dressing. I love baby greens, nuts, beans and fruit in my salad. I love homemade dressing. I love a salad that is actually a meal, not a diet on a plate ruined by fatty dressing. This salad, or variations of it we eat for lunch or dinner depending on the season.

The recipe below is really just some guidelines for making something tasty and good for you pretty fast. For the one in the picture I just used a bunch of leftovers from the fridge and made a tahini dressing to give it some life. The recipe for tahini dressing is at the end of the post. 

Yummy Fantastic Salad


  • Leftover grains (Rice, Quinoa, Millet, anything you have)

I always cook extra grains when I cook them to have around for other things later in the week so I usually have something leftover I need to use. Today I had rice and black beans that I had cooked together in my pressure cooker.

  • Greens (Today was Spinach, I also use lettuce, baby greens, cabbage, whatever you have)
  • Leftover cooked veggies (roasted veggies for me today)
  • Leftover beans (I have been cooking my beans instead of using cans so I often have them ready, you could also open a can)
  • Fresh veggies (today I had tomatoes, whatever you have and like put it on there)

Dressing (tahini dressing today, but anything from a little oil and vinegar to goddess dressing depending on your mood and the other stuff in your salad)

Mix it all together and enjoy your super healthy, not diet, filling, satisfying salad for real people.

Tahini dressing recipe 


  • 2 TBL tahini
  • Juice from half a lemon1/4 cup water
  • 1 clove garlic, finely minced
  • 2 TBL minced fresh herbs
  • Salt to taste

Add the garlic, herbs and salt. Taste and adjust as needed. Mix the tahini, water and lemon juice together until smooth. The amount

of water I’m guessing at. I just put some in, stir it together and keep going like that until it reaches the consistency I find appealing for salad dressing.

note: this dressing is good on salad, falafels and veggies.

Breakfast potatoes

These potatoes are what we serve whenever anyone comes over for breakfast. They are perfect for a brunch with friends, or for just the two of us. I often serve them with tofu scramble and waffles or pancakes. When it is just my husband and I we eat the whole pan of potatoes and call it good.

Breakfast Potatoes


  • 2 TBL olive oil
  • 3 Large potatoes, cut into small cubes
  • 1 Large onion, diced
  • 1/2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp chili powder
  • 1 tsp paprika
  • few grinds black pepper
  • cayenne to taste
  1. Heat oil in a large skillet over medium heat for about 20 seconds.
  2. Add potatoes and cook covered until potatoes start to soften, about 5 minutes.
  3. Remove cover and continue to cook uncovered until potatoes are tender and starting to brown.
  4. Add onion and cook 5-10 minutes more until potatoes are brown and crispy and onion is cooked through.
  5. Just before everything is cooked through add all the spices and give it a taste. Add more if your potatoes were really big!
  6. serve hot.
Cubed potatoes
browned potatoes

Best Ever Tofu Scramble

So if you’re vegan you have probably had a tofu scramble. This doesn’t taste like those. My husband thinks it tastes like scramble eggs and cheese. I don’t think so, but it is good! This is the most often requested breakfast item in my house. I hope you like it.  Just a note, I never actually measure the cream cheese because I hate putting it in, then scraping it out of a measuring spoon, also the measurements don’t have to be exact for it to taste yummy.
Tofu Scramble
  • 8 oz extra firm tofu (not silken)
  • 1 cup kale chopped (optional)
  • 1/4 tsp. salt
  • 1/8 tsp. garlic powder
  • dash of cayenne
  • few grinds fresh black pepper
  • 1 TBL nutritional yeast
  • 2 TBL vegan cream cheese
  1. Drain tofu.
  2. Heat oil in a skillet over medium high heat.
  3. Once the oil is hot, about 30 seconds, add the tofu and crush it with a fork until it is crumbly.
  4. Add the kale if using.
  5. Cook the tofu and kale until the water is absorbed and the tofu looks dry.
  6. Add the salt, garlic, cayenne, pepper, nutritional yeast, and cream cheese.
  7. Mix everything together and heat until warmed through, just a few seconds longer.
  8. Remove from heat and serve.

Vegan Lasagna

My mother-in-law is awesome! Last night she made me vegan lasagna, so yummy. The first time she made it for me was the first time she met me. It was also only about a year into my being vegan. I had not had the guts to try vegan lasagna because I was so tied to what lasagna taste like to me. Well, my mother-in-law rocked it! I went home after that visit and made the recipe my own. Here is my version of vegan lasagna.


2 TBL Olive Oil
1 large onion, diced
8 oz sliced mushrooms
One med zucchini, diced
1 bunch spinach, washed and chopped
5 cloves garlic, minced
Tofu Mixture
½ C. Vegetable Broth
1lb Firm Tofu
1 TBL Lemon Juice
8 oz Vegan Cream Cheese
3 TBL Italian Seasoning
½ tsp garlic powder
Salt and pepper to taste
¼ C. Nutritional yeast
¼ cup red wine
2 Jars Spaghetti Sauce
1 box lasagna noodles


Heat oil in skillet, add onion and mushrooms, sauté for about 3 minutes until they start to soften.
Add Zucchini and sauté one more minute.
Add garlic and spinach, turn off heat and cover. Set aside.
In a large bowl combine tofu, veggie broth, Italian seasoning, garlic powder, salt and pepper and Nutritional yeast. Mix well.
Add Cream cheese and sautéed veggies and mix well.
In a 9×13 pan pour ½ a jar of sauce. Lay uncooked noodles in pan to cover the bottom.
Pour the rest of the jar of sauce on noodles.
Layer with 1/3 of the tofu and veggie mixture.
Place more noodles on top of this.
Pour wine into empty sauce jar and shake to clean out jar. Pour on noodles then add ½ jar of sauce and spread around.
Layer with ½ the remaining cheese and veggie mixture.
Add another layer of noodles, sauce and cheese and veggies.
Cover with aluminum foil and bake 30 minutes.
Remove the foil and cook 15-30 minutes more until the noodles are soft.
Let lasagna sit for 5-10 minutes before serving.


I recently got married! Very exciting to be sure. Now my husband and I are staying with his parents until we can move into our new place. This isn’t so bad, but finding food we can all eat is always a struggle as I am vegan, and they are not. One meal I can make for everyone pretty easily is breakfast. In fact, whenever we see each other they ask me to make pancakes or waffles. Here is my recipe for banana walnut waffles that is a favorite of my father-in-law.

Banana Walnut Waffles

3/4 cup soy milk
1 tsp vinegar
1 very ripe banana, mashed
1 cup flour
2 tsp baking powder
1/4 tsp baking soda
dash of salt
1 TBL oil
1 tsp vanilla extract
1/2 cup chopped walnuts.

1. Pour the vinegar in the bottom of a one cup measuring put. Add soy milk to the vinegar and set aside to curdle.
2. Mash the banana in a bowl, then add the flour, baking powder, baking soda, salt, oil, vanilla and soy milk. Mix until mostly smooth, some small lumps are ok. Sometimes I find I need to add more soy milk at this time. The batter should be thin enough to pour, but not so thin it runs out of the waffle maker.
3. Stir in the walnuts.
4. Cook waffles according to the directions on your waffle maker.

Makes 4-5 waffles depending on your maker and how thick the batter is.

Vegan chili

Vegan Chili

It’s fall, and we are back in the cold weather after living is San Diego for two years. I love the fall, but it always makes me want to eat soup and chili, things that are warm and comforting. This chili recipe is spicy, flavorful, and has been loved by many a meat eater. The great part is the chewy texture without the fake meat flavor going on. It’s also super quick and easy to throw together.


1/2 cup dry brown lentils
3/4 cup uncooked barley
2 3/4 cup water
2 TBL vegan worchestershire sauce
3 TBL tamari
2 TBL mushroom or vegetable broth powder
1 15oz can kidney beans
1 15oz can black beans
1 15oz can corn, or 2 cups frozen corn
1 28oz can diced tomatoes
2 chipotle peppers in adobo sauce, minced
1 medium onion, diced
2 TBL molasses
1 TBL chili powder
1 tsp. cumin powder
1 tsp. garlic powder


Mix lentils, barley, water, worchestershire, tamari, and broth powder in a soup pot over medium heat.
Cook until water is almost absorbed, about 30 min.
Add the rest of the ingredients and cook 20-30 minutes more, until the onion is soft and the flavors have developed.
Serve warm

Additional notes
I love to serve this over Mac N Cheese


Borscht (beet soup)

Makes 6-8

Prep time: 20 minutes
Cooking time: 40 minutes
Total time: 1 hour
1 large Onion, chopped
2 stalks Celery, chopped
1 TBL. Olive Oil
3 large Potatoes, cubed
3 Carrots, sliced
4 cups Vegetable Broth
4 large Beets, grated
Beet tops, chopped
1-2 TBL. Vinegar, to taste
1/2 tsp. Salt
dash pepper
Sauté onion and celery in oil in a 5 qt soup pot until soft.
Add potatoes, carrots and vegetable broth to cover vegetables and cook until vegetables are nearly soft, about 15 min.
Add beets and cook 15 min. more.
Add vinegar and seasonings, cook 1 min.
Garnish with vegan sour cream, or plain yogurt and serve.

Welcome to Vegan for Meat Eaters

I have developed this blog to share recipes and tips for making vegan food for the meat eater in you life, even if that meat eater is you!

I have been testing my recipes for years on my family, friends, and husband who are mostly devout meat eaters. Some of the recipes on here might be a bit of a stretch for the meat and potatoes type, but trust me, they all taste good. I will also try to include recipes that have been developed as comfort food.

Please let  me know if you have any questions, or requests.