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Edward & Sons Recipe Blog

  • Vegan Cranberry Bliss Bars

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  • Vegan Caramel Apple Pie

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  • Apple Spice Chia Pudding

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  • Vegan Pecan Pie Bars

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  • Vegan Eggnog Latte

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  • Vegan Caramel Apple Board

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  • Vegan Salted Caramel Pumpkin Pie

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  • Vegan Hot & Sour Soup

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Baked Goods Cornstarch Desserts Holiday Snacks

Vegan Cranberry Bliss Bars

Vegan Cranberry Bliss Bars Made with Let’s Do Organic Cornstarch by Natalie of @feastingonfruit This…

Baked Goods Desserts Heavy Coconut Cream Heavy Coconut Cream Holiday

Vegan Caramel Apple Pie

Vegan Caramel Apple Pie Made with Let’s Do Organic Heavy Coconut Cream by Britt of…

Breakfast Coconut Milk Desserts Snacks

Apple Spice Chia Pudding

Made with Native Forest Organic Simple Coconut Milk  by Sunny’s Recipes This delicious and easy…

Baked Goods Desserts Holiday Sweetened Condensed Coconut Milk

Vegan Pecan Pie Bars

Vegan Pecan Pie Bars Made with Let’s Do Organic Sweetened Condensed Coconut Milk by @purelykaylie…

Coconut Cream Coconut Milk Holiday Smoothies & Drinks

Vegan Eggnog Latte

Vegan Eggnog Latte Your favorite holiday drink turned into a latte! Made with Native Forest…

Coconut Milk Desserts Dips, Sauces, & Spreads Holiday Snacks

Vegan Caramel Apple Board

Vegan Caramel Apple Board Made with Native Forest Organic Simple Coconut Milk by @veggieworldrecipes ⁠…

Arrowroot Starch Baked Goods Desserts Heavy Coconut Cream Heavy Coconut Cream Holiday

Vegan Salted Caramel Pumpkin Pie

Vegan Salted Caramel Pumpkin Pie Made with Let’s Do Organic Heavy Coconut Cream by @upbeetandkaleing…

Hot & Sour Bouillon Cubes Main Dishes Soups & Stews

Vegan Hot & Sour Soup

Vegan Hot & Sour Soup Made with bran new Edward & Sons Hot & Sour…

Baked Goods Desserts

Vegan Rice Crispy Twix Bars

Vegan Rice Crispy Twix Bars Made with Let’s Do Organic Heavy Coconut Cream by @feastingonfruit…

Bouillon Cubes Casseroles Savory Onion Bouillon Cubes Soups & Stews Veggie Sides

Vegan French Onion Soup

Vegan French Onion Soup Made with Edward & Sons® Savory Onion Bouillon Cubes. ⁠ Calling…

Desserts Holiday Sweetened Condensed Coconut Milk

Vegan Heath Bar Toffee

Vegan Heath Bar Toffee⁠ Made with Let’s Do Organic Sweetened Condensed Coconut Milk by our…

Desserts Snacks Sweetened Condensed Coconut Milk

Vegan Payday Bars

Vegan Payday Bars Made with Let’s Do Organic Sweetened Condensed Milk by @purelykaylie Homemade payday…

Main Dishes Soups & Stews Tofu & Tempeh

Homemade Vegan Pho

Vegan Pho ⁠ Made with our NEW Edward & Sons Not-Fish Bouillon Cubes that are…

Baked Goods Breakfast Cornstarch Desserts

Air Fryer Vegan French Toast Sticks

Air Fryer Vegan French Toast Sticks Made with Let’s Do Organic Cornstarch by @veggieworldrecipes These…

Baked Goods Cassava Flour Cornstarch Desserts Sweetened Condensed Coconut Milk

Vegan Apple Pie Cupcakes

Vegan Apple Pie Cupcakes Made with Let’s Do Organic Cassava Flour by @the_bananadiaries These apple…

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✨🤎Vegan Snickerdoodle Cheesecake 🤎✨ ⁠ ✨🤎Vegan Snickerdoodle Cheesecake 🤎✨ ⁠ ⁠ This decadent cheesecake is perfectly smooth and creamy with notes of cinnamon, perfect for the holiday season! 😋 It has a delicious gluten-free crust and creamy dairy-free cinnamon filling 🙌 The crust is made of oats, almonds, coconut oil, maple syrup and cinnamon! Reminiscent of a snickerdoodle cookie!⁠ ⁠ Grab the recipe below 👇 and spread some holiday cheer! Made with Native Forest Unsweetened Organic Coconut Cream by @delight.fuel⁠ ⁠ Ingredients:⁠ Crust⁠ 1 ½ cups gluten-free oats⁠ ½ cup almonds⁠ 5 tbsp coconut oil (melted)⁠ 2 tbsp maple syrup⁠ 1/2 tsp cinnamon⁠ Cheesecake:⁠ 3 1/2 cups cashews (soaked in water for a minimum of 4 hours or overnight)⁠ 1 ½ cups Native Forest Unsweetened Organic Coconut Cream⁠ 3/4 cup coconut oil (melted and cooled)⁠ 1/3 cup maple syrup⁠ 2 ½ tsp cinnamon1/4 cup Native Forest Unsweetened Organic Coconut Milk⁠ Instructions:⁠ Preheat the oven to 350 degrees Fahrenheit. Grease the bottom of an 8 inch springform pan with coconut oil and set aside.⁠ For the crust add oats and almonds into a food processor and pulse until combined. Add maple syrup, coconut oil and cinnamon. Process into a moist mixture.⁠ Firmly press dough into the bottom of the springform. Bake for about 12-15 minutes until the crust appears golden brown. Set aside to cool and grease the sides with coconut oil.⁠ Into a high speed blender add cashews, coconut cream, coconut milk, coconut oil, maple syrup and cinnamon. Process until completely smooth for about 5-10 minutes.⁠ Pour into springform and freeze for about 4 hours. Take out of the freezer 20 minutes before serving.⁠ Garnish with whipped coconut cream and a drizzle of vegan tahini caramel.⁠
🧡 ✨Vegan Hot & Sour Soup✨🧡 ⁠ ⁠ This 🧡 ✨Vegan Hot & Sour Soup✨🧡 ⁠ ⁠ This easy and delicious Vegan Hot & Soup soup is warming, cozy and bursting with flavor 😋 It’s hot, sour and extremely yummy 🙌 The soup is veggie-packed with Native Forest Water Chestnuts and Bamboo Shoots, green onions, mushrooms and tofu! 🌱 ⁠ ⁠ This recipe is super easy to make thanks to our brand ✨NEW✨ Edward & Sons Hot & Sour Bouillon Cubes! They make wholesome, satisfying hot & sour broth in seconds with just hot water for delicious broth bursting with flavor 🤤 ⁠ ⁠ Grab the recipe below 👇 ⁠ ⁠ Vegan Hot & Sour Soup⁠ Serves: 6-8⁠ ⁠ ✨Ingredients✨⁠ 4 Edward & Sons Hot & Sour Bouillon Cubes⁠ 8 cups hot water⁠ 1 can Native Forest Water Chestnuts (drained, rinsed, halved)⁠ 1/2 can Native Forest Bamboo Shoots (drained & rinsed)⁠ 2 green onions, sliced⁠ 1 tbsp ginger, grated⁠ 1 cup mushrooms, sliced⁠ 14 oz extra firm tofu (350g)⁠ 1 tbsp soy sauce or tamari⁠ for gf 5 tbsp Let’s Do Organic Cornstarch⁠ 5 tbsp water (for cornstarch slurry)⁠ 1/2 tbsp sesame oil⁠ 1/4 cup rice vinegar⁠ ⁠ ✨Instructions✨⁠ In a large saucepan, add broth, ginger, green onions over medium heat. Add mushrooms, tofu, water chestnuts, bamboo shoot and soy sauce. When boiling, reduce heat to low and simmer for 8-10 minutes. In a separate bowl, mix cornstarch and water to make a slurry with no lumps. Slowly pour cornstarch slurry into pan while stirring. Continue to stir to thicken (1-2 minutes). Remove from stove, adjust seasonings to taste and serve immediately. Enjoy!⁠ ⁠ ⁠ ⁠ #vegansoup #veganrecipes #veganmeals #healthyrecipes #souprecipe #hotandsoursoup #soup
🤎Vegan Heath Bar Toffee🤎 ⁠ This toffee ba 🤎Vegan Heath Bar Toffee🤎 ⁠ This toffee bark tastes just like a heath bar 😋It’s made of toffee, almonds, and chocolate for the most perfect CRUNCH 🙌 It comes together with just 5 ingredients and is perfect for the holiday season! ✨ ⁠ ⁠ Made with Let’s Do Organic Sweetened Condensed Coconut Milk by our friend Britt of @the_bananadiaries ✨ ⁠ ⁠ Grab the recipe below 👇 ⁠ ⁠ Ingredients:⁠ 1 cup (220 g) brown sugar⁠ 1 can (7.4 ounces) Let’s Do Organic Sweetened Condensed Coconut Milk⁠ 1/2 cup (113 g) vegan butter, room temperature⁠ 1 cup vegan chocolate, melted⁠ 1 cup chopped nuts (pecans, almonds, or seeds if you’re nut free!)⁠ ⁠ Instructions:⁠ Heat the coconut condensed milk and brown sugar together on medium heat until the brown sugar dissolves completely into the condensed milk.⁠ Stir in the vegan butter on low heat and mix until melted and thick.⁠ Pour the toffee onto a prepared baking sheet lined with parchment paper and freeze (about 20-30 min)⁠ Spread the melted chocolate on top and top with chopped nuts. Refrigerate until set.⁠ Slice, break and serve!⁠ ⁠ #chocolaterecipes #vegantreats #healthydessertrecipes #holidayrecipes #vegandesserts #healthydessert #veganrecipes
🧡🥣Vegan Creamy Roasted Garlic Butternut Squa 🧡🥣Vegan Creamy Roasted Garlic Butternut Squash Soup 🧡🥣 ⁠ ⁠ This easy vegan & dairy-free Butternut Squash Soup is perfect for a cozy fall lunch or dinner! 😋🍂 Make this recipe with just 6 simple ingredients for a super delicious and warming soup recipe!⁠ ⁠ Made ultra creamy and vegan with Native Forest Organic Light Coconut Milk by @the_fit_peach⁠ ⁠ Ingredients:⁠ 1 medium butternut squash (about 3 cups mashed)⁠ 1/2 white onion⁠ 1 head garlic⁠ 3 Tbsp olive oil⁠ 1 cup vegetable broth⁠ 1 can Native Forest Organic Light Coconut Milk⁠ Fresh sage and pumpkin seeds (to garnish, optional)⁠ Salt & pepper to taste ⁠ Directions:⁠ Preheat oven to 400 F⁠ Cut the butternut squash in half and de-seed. Place on a baking sheet with the skin side down. Drizzle 2 Tbsp olive oil on top. Place onion half and garlic head on the same baking sheet and drizzle with remaining 1 Tbsp olive oil⁠ Bake for 45 – 60 minutes until the edges begin to turn golden brown⁠.⁠ Remove the skin from the butternut squash and place in high speed blender. Peel the garlic cloves from the garlic head and place in blender with the onion half, vegetable broth, and coconut milk⁠.⁠ Blend on high for 5 – 8 minutes until creamy.⁠ Season to taste. Serve warm in a soup bowl or store in an airtight container for later⁠.⁠ Garnish with fresh sage and pumpkin seeds if desired. #healthyrecipes #fallrecipes #vegansoup #butternutsquashsoup #souprecipe #veganrecipes
🌱Vegan Thanksgiving Not-Meatballs 🌱 Looking 🌱Vegan Thanksgiving Not-Meatballs 🌱 Looking for a veggie packed last minute recipe for your Thanksgiving feast? 😋Look no further! ⁠ ⁠ These Thanksgiving "Meatballs" are vegan, gluten-free, and made with good-for-you wholesome ingredients 🙌 Packed with lentils, onion, celery, carrots, garlic, mushrooms, sunflower seeds, and delicious thanksgiving herbs.⁠ ⁠ Grab the recipe below 👇 Made with Edward & Sons Garden Veggie Bouillon Cubes and The Wizard's Vegan Worcestershire Sauce 💚 ⁠ ⁠ Ingredients:⁠ 3/4 cup dry brown lentils, rinsed and picked over (2 cups cooked)⁠ 2 and 1/2 cups vegetable broth from Edward & Sons Garden Veggie Bouillon Cubes ⁠ 2 tablespoons extra virgin olive oil⁠ 1 small yellow onion, roughly chopped (1 and 1/2 cups)⁠ 2 stalks celery, roughly chopped (1/2 cup)⁠ 2 carrots, roughly chopped (1/2 cup)⁠ 3 large cloves garlic, roughly chopped⁠ 1/2 teaspoon salt & pepper⁠ 8 ounces crimini mushrooms, roughly chopped⁠ 2 teaspoons dried thyme⁠ 2 teaspoons dried oregano⁠ 1/2 cup sunflower seeds⁠ 2 tablespoons The Wizard's Vegan Worcestershire Sauce⁠ 1/2 cup chickpea flour⁠ ⁠ ⁠ Directions in comments below 👇 ⁠
Running short on Thanksgiving prep? 🦃 This Vega Running short on Thanksgiving prep? 🦃 This Vegan Thanksgiving Shepherd’s Pie comes together super easy and quick thanks to instant gravy and mashed potatoes! 🥔 This main has all the flavors of Thanksgiving including gravy, mashed potatoes, cranberry, walnuts and vegan protein of choice 😋 ⁠ ⁠ Made with Edward & Sons Organic Mashed Potatoes and Road’s End Organics Savory Herb Gravy with Native Forest Coconut Milk by Eva of @thecuriouschickpea⁠ ⁠ ⁠ Ingredients:⁠ 2 boxes Edward & Son’s Organic Mashed Potatoes⁠ 1 package Road’s End Organics Savory Herb Gravy⁠ 1 tsp oil⁠ 1 cup diced yellow onion⁠ 1 cup diced carrots⁠ 1 cup diced celery⁠ 2 cloves garlic, minced⁠ 8-10oz vegan chicken-style seitan or vegan meat⁠ 1/3 cup chopped walnuts⁠ ¼ cup dried cranberries⁠ ½ tsp dried thyme⁠ ½ tsp dried sage⁠ ½ tsp salt⁠ ½ tsp black pepper⁠ ½ cup green peas (frozen or fresh)⁠ ½ cup Native Forest Organic Classic Coconut Milk⁠ ⁠ Directions:⁠ Preheat the oven to 400 ºF and prepare the mashed potatoes and gravy according to package directions. Set aside and keep warm. Tip: use Native Forest coconut milk for the milk product when making the mashed potatoes.⁠ Heat the teaspoon of oil in a large pan over medium heat and add the onion, carrot, celery, and a pinch of salt. Cook for 8-10 minutes, or until the carrots are tender.⁠ Add the garlic and stir in, then add the vegan chicken (if using frozen, pre-cook), walnuts, cranberries, thyme, sage, salt, and pepper. Cook for 1 minute.⁠ Pour in the prepared gravy and the coconut milk. Taste and adjust seasoning. Add the peas and transfer to a baking dish (or bake in pan if it’s oven-safe like a cast iron)⁠ Top with the prepared mashed potatoes and use a fork to make grooves across the potatoes. Bake for 15-20 minutes or until the top is crispy and browned and the filling is bubbling and thickened at the edges. Optional: drizzle with a little olive oil before baking for extra browning.⁠
🤎 ✨ Vegan Pecan Pie Bars ✨ 🤎 Move over 🤎 ✨ Vegan Pecan Pie Bars ✨ 🤎 Move over Pecan Pie!🥧These Vegan Pecan Pie Bars are a MUST this Thanksgiving 🍂They have a buttery pie crust layer + a sticky sweet date pecan topping 😍 No need to prep pie dough! This recipe is vegan, dairy-free and gluten-free friendly 🙌 Made with Let’s Do Organic Sweetened Condensed Coconut Milk by @purelykaylie ✨ Recipe below 👇 Crust 2 cups all-purpose flour (or gluten-free all-purpose flour) 1/2 cup sugar 1/2 tsp ground cinnamon 1/2 tsp salt 1/4 tsp ground ginger 1/4 tsp ground nutmeg 1 cup vegan butter, cubed 1 tsp vanilla extract Pecan Topping 2 cans Let’s Do Organic Sweetened Condensed Coconut Milk (15 ounces total) 2 heaping cups raw chopped pecans 2/3 cup chopped medjool dates 1 tsp vanilla extract 1/4 tsp salt Instructions 1. Preheat oven to 350 degrees F. Line a 9x9-inch baking dish with parchment paper. If you use a 9x13-inch baking dish, reduce the baking time by 5-7 mins. 2. In a large bowl, add flour, sugar, cinnamon, salt, ginger, and nutmeg. Whisk together. 3. Add cubed vegan butter and vanilla extract to the bowl. Using a pastry cutter or a large fork, cut the flour into the butter until a crumbled dough forms. Don’t overwork the dough. 4. Transfer the dough to the baking dish. Press dough across bottom of dish in an even layer. Bake for 25-30 mins or until edges are light golden brown. Remove from oven + set aside to cool in pan. 5. Vigorously shake the sweetened condensed coconut milk cans to mix the contents inside. If they are not mixed together when you open them, pour into a bowl and microwave for 30 secs to melt together. 6. In a large bowl, add sweetened condensed coconut milk, chopped pecans, chopped medjool dates, vanilla extrac + salt. Mix together until evenly combined. Pour mixture over the cooled crust. Spread evenly across the crust. 7. Bake for 30 mins. Remove from oven and set aside to cool in pan. Once cooled, transfer to refrigerator for 1 hour to set (or overnight). 8. Remove pecan pie bars from fridge. Slice into squares. Enjoy! #veganthanksgiving #healthydessertrecipes #vegandesserts #pecanpie #veganbaking #thanksgivingrecipes #healthydesserts
🤎🥧 Vegan Caramel Pumpkin Pie 🎃🧡 ⁠ ⁠ Thanksgiving is almost here! 🦃 ✨ If you’re looking for a dessert to make, this Vegan & Gluten-Free Salted Caramel Pumpkin Pie is a MUST 🎃 It has an ooey gooey delicious layer of salted caramel that pairs perfectly with the smooth & creamy pumpkin pie filling that all your friends and family will enjoy!⁠ ⁠ Grab the recipe below 👇Made with Let’s Do Organic Heavy Coconut Cream by @upbeetandkaleingit⁠ ⁠ 🤎Ingredients🤎⁠ Filling:⁠ 1 and 1/2 cans (15 ounce cans) organic pumpkin purée⁠ 1/4 cup melted coconut oil⁠ 1/3 cup and 2 tbsp maple syrup⁠ 4 tbsp Let’s Do Organic Arrowroot Starch⁠ 1/2 tsp cinnamon⁠ 2 tsp pumpkin pie spice⁠ 2 tbsp almond butter⁠ ⁠ Crust:⁠ 1 1/2 cups gluten-free all purpose flour⁠ 2 tbsp brown sugar⁠ 4 ounces vegan butter⁠ 1/3 cup dairy free milk⁠ 1/4 tsp sea salt⁠ ⁠ Caramel Layer:⁠ 3/4 cup Let’s Do Organic Heavy Coconut Cream⁠ 1/2 cup brown sugar⁠ 1 tbsp Let’s Do Organic Arrowroot Starch⁠ pinch of sea salt⁠ ⁠ 🤎Directions🤎⁠ preheat the oven to 350 degrees.⁠ blend the crust ingredients in a food processor until a thick dough forms.⁠ add the crust to the pie pan and evenly distribute. make sure you press the dough up onto the sides. the crust should be between 1/4-1/3 inch thick.⁠ bake at 350 degrees for 15 minutes and remove.⁠ add the filling ingredients to a food processor and blend until a smooth consistency.⁠ add directly into the pie crust lined pan and bake at 350 degrees for 45 minutes.⁠ the pie should cool down on the counter completely and then be transferred to the fridge. ideally, pie should set in the fridge overnight but at least 6 hours. ⁠ for the salted caramel, add all ingredients to a pan and bring to a boil on medium high heat and stir constantly. turn the heat down to medium heat and cook for a couple more minutes. it doesn’t take long at all and you don’t want the caramel to burn. add to the top of the pie, sprinkle more sea salt and enjoy! #healthydessertrecipes #healthydesserts #veganbaking #veganthanksgiving #veganpumpkinpie #fallrecipes #healthythanksgiving
🥧🍎Vegan Caramel Apple Pie 🍎🥧 ⁠ ⁠ U 🥧🍎Vegan Caramel Apple Pie 🍎🥧 ⁠ ⁠ Upgrade your classic apple pie this holiday season 🥧 with ooey-gooey salted caramel sauce in the apple pie filling and drizzled on top! 🤩 The delicious vegan caramel is made with Let’s Do Organic Heavy Coconut Cream for the perfect rich dairy-free caramel 😋 ⁠ ⁠ Grab the recipe below 👇 by Britt of @the_bananadiaries⁠ ⁠ Ingredients:⁠ Vegan Caramel Sauce⁠ ✨10 tbsp vegan butter⁠ ✨1 cup + 2 tbsp (320 g) vegan organic brown sugar⁠ ✨1 tsp ground cinnamon⁠ ✨ 1/2 cup (120 mL) Let’s Do Organic Heavy Coconut Cream⁠ ✨1 tsp vanilla extract⁠ ✨1 tsp sea salt⁠ ⁠ Apple Pie Filling:⁠ 7–9 large apples, skinned, cored, and sliced very thin⁠ 1 tbsp lemon juice, or apple cider vinegar⁠ 2 tbsp arrowroot powder⁠ 1 tsp vanilla extract⁠ 1 tbsp cinnamon⁠ 1/2 tsp ground nutmeg⁠ 1/2 tsp ground ginger⁠ 1 tbsp vegan butter or coconut oil, chilled⁠ ⁠ Double Pie Crust:⁠ 4 cups (250 g) all purpose flour or gluten free 1:1 baking flour, plus more for rolling*⁠ 1 1/2 cup (180 g) vegan butter, chilled and cubed⁠ 6 tbsp (60 g) arrowroot powder⁠ 2–4 tbsp maple syrup, optional⁠ 12–16 tbsp chilled water⁠ ⁠ Vegan “Egg Wash”⁠:⁠ 2 tbsp dairy free cream (such as coconut cream or soy milk)⁠ 1 tbsp maple syrup⁠ 1 tbsp raw sugar⁠ ⁠ Instructions:⁠ 1. In a small saucepan on medium low heat, melt the vegan butter and brown sugar together until the sugar is nearly melted (being careful not to burn the sugar). This should take about 3-5 minutes. Then reduce heat to low, and add in the cinnamon and heavy cream. Continue stirring vigorously until the cream combines with the sugar butter mixture. Remove from heat.⁠ 2. Add in the sea salt and vanilla and stir to combine. Let sit and cool while you prepare the pie.⁠ 3. Grab the vegan apple pie recipe bananadiaries.com (search banana diaries vegan apple pie).⁠ 4. Prepare the double pie crust and apple filling up until Step 3.⁠ 5. Add in 3/4 of the caramel topping to the apple pie filling, and toss to evenly coat. Then proceed on with the recipe.⁠ 6. Reserve 1/4 of the caramel sauce for topping!⁠ ⁠ #veganapplepie #thanksgivingdesserts⁠ #veganbaking #thankgiving2022 #thanksgivingrecipes #veganthanksgiving⁠ #fallrecipes
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