delicious vegan recipes



Home
Recipes
Blog Posts
Contact
About Me
Work With Me
Portfolio

Home
Recipes
Blog Posts
Contact
About Me
Work With Me
Portfolio

Home » Contact

Contact

Feel free to contact me if you have any questions regarding any of my recipes! I would love to chat. 🙂

If you’re looking to work with me, check out my Work With Me page!

Name(required)

Email(required)

Message

Would you like to subscribe to weekly vegan recipes sent to your inbox?

Browse by category

Browse by category

Pages

About Me
Blog
Contact
Home
Recipes
Work With Me
- Portfolio

Instagram

Welcome to part 1️⃣ of my Vegan Breakfast Prep Series 🍳🌱, where I share easy-to-prep and nutritious recipes to make ahead of time, because let’s be honest, ain’t nobody got time to cook in the morning lol

Kicking off the series with these DIY Breakfast Sandwiches! What would you put in your sandwiches? Let me know in the comments :)

Ingredients:
Choose english muffin (white, whole wheat, whole grain)
Choose plant protein:
* Tempeh bacon (pan fry withsauce of choice; I used gochujang+soy sauce+water)
* Mock meat patty (I used @beyondmeatca)
* Deli slice (I used @yvesveggiecuisine)
* Pan fried tofu slice
Choose vegan egg:
* Tofu scramble (add nutritional yeast, garlic powder, turmeric, S&P)
* @eatjust patty
Choose vegan cheese:
* Cheddar (I used @daiyafoods)
* Mozza
* Cream cheese
Choose veggies:
* Spinach
* Tomato
* Fresh lettuce
* Kale
Optional sauces:
* Vegan mayo
* Gochujang
* Hot sauce
* Ketchup

Directions:
1. Cook and cool: patties, tempeh bacon, and tofu scramble
2. Very lightly blanch kale or spinach and immediately run under cold water.
3. Assemble sandwiches and wrap in plastic. Refrigerate for up to a week, or freeze for up to 3 months.
4. Reheat in the toaster oven at 375ºF for ~10 mins. If frozen, thaw in fridge overnight first. Individual appliances may vary!

-LL🤍
#veganuaryrecipes #easyveganrecipes #veganmealprep #veganbreakfast #breakfastsandwich #plantbasedlifestyle #plantbasedrecipes #torontofoodblogger

foodbylingling

•

Welcome to part 1️⃣ of my Vegan Breakfast Prep Series 🍳🌱, where I share easy-to-prep and nutritious recipes to make ahead of time, because let’s be honest, ain’t nobody got time to cook in the morning lol Kicking off the series with these DIY Breakfast Sandwiches! What would you put in your sandwiches? Let me know in the comments :) Ingredients: Choose english muffin (white, whole wheat, whole grain) Choose plant protein: * Tempeh bacon (pan fry withsauce of choice; I used gochujang+soy sauce+water) * Mock meat patty (I used @beyondmeatca) * Deli slice (I used @yvesveggiecuisine) * Pan fried tofu slice Choose vegan egg: * Tofu scramble (add nutritional yeast, garlic powder, turmeric, S&P) * @eatjust patty Choose vegan cheese: * Cheddar (I used @daiyafoods) * Mozza * Cream cheese Choose veggies: * Spinach * Tomato * Fresh lettuce * Kale Optional sauces: * Vegan mayo * Gochujang * Hot sauce * Ketchup Directions: 1. Cook and cool: patties, tempeh bacon, and tofu scramble 2. Very lightly blanch kale or spinach and immediately run under cold water. 3. Assemble sandwiches and wrap in plastic. Refrigerate for up to a week, or freeze for up to 3 months. 4. Reheat in the toaster oven at 375ºF for ~10 mins. If frozen, thaw in fridge overnight first. Individual appliances may vary! -LL🤍 #veganuaryrecipes #easyveganrecipes #veganmealprep #veganbreakfast #breakfastsandwich #plantbasedlifestyle #plantbasedrecipes #torontofoodblogger

5 days ago

View on Instagram |

1/9

Kick off Veganuary with these FIXIE-Stuffed Cookies made with @zazubean Hazelnut and Coconut Crunch FIXIE Bars! 🍪🌰🥥

These vegan soft cookies make for the perfect snack without compromise. The FIXIE bars are vegan, gluten-free, and sweetened with coconut sugar. Stuff your cookies with as big of a piece of FIXIE as you’d like. Be sure to use code VEGANUARY15 this month to get 15% off all vegan Zazubean bars online! 🍫🌱

Makes: 12-16 cookies
Total time: 50 minutes

Ingredients:
3 cups all purpose flour
1 tsp baking soda
½ tsp salt
¾ cup unsalted vegan butter softened to room temperature
1 cup brown sugar, packed
2 tsp vanilla extract
¼ cup unsweetened applesauce, at room temperature
1 cup non-dairy milk (like soy or almond)
1 Zazubean Hazelnut Crunch FIXIE Bar
1 Zazubean Coconut Crunch FIXIE Bar
¼ cup shredded coconut
¼ cup chopped hazelnuts

Directions:
1. Chop FIXIE Bars into 6-8 pieces (to make 12 or 18 cookies).
2. Sift flour, baking soda, and salt into a bowl and mix until combined.
3. Beat butter and brown sugar with an electric mixer with the paddle attachment on high speed until the butter has doubled in volume, about 5 mins.
4. Add vanilla extract, applesauce, and non-dairy milk and beat on med-high speed until the mixture is fluffy. Separation may occur; keep beating on until the mixture is emulsified, about 5-7 mins.
5. With mixer on low, gradually add flour mixture and mix until there are no traces of dry flour.
6. Place the cookie dough in fridge to chill. Meanwhile, preheat the oven to 350ºF and line two large baking trays with parchment paper or silicone baking mats.
7. Scoop up to ⅓ cup (or one reg-sized ice cream scoop) of cookie dough for each cookie. Top each cookie with either shredded coconut or chopped hazelnuts, and press a piece of corresponding FIXIE in the middle of each cookie.
8. Bake for 20-25 minutes, or until cookies are light brown. Cool on tray for 5 minutes before transferring to cooling rack. The cookies will be very soft at first, and will set once cooled.

-LL🤍
#Zazubean #veganchocolate #fairtradechocolate #vegancookies #cookiesofinstagram #Veganuary #chocolatedessert #bakedwithlove

foodbylingling

•

Kick off Veganuary with these FIXIE-Stuffed Cookies made with @zazubean Hazelnut and Coconut Crunch FIXIE Bars! 🍪🌰🥥 These vegan soft cookies make for the perfect snack without compromise. The FIXIE bars are vegan, gluten-free, and sweetened with coconut sugar. Stuff your cookies with as big of a piece of FIXIE as you’d like. Be sure to use code VEGANUARY15 this month to get 15% off all vegan Zazubean bars online! 🍫🌱 Makes: 12-16 cookies Total time: 50 minutes Ingredients: 3 cups all purpose flour 1 tsp baking soda ½ tsp salt ¾ cup unsalted vegan butter softened to room temperature 1 cup brown sugar, packed 2 tsp vanilla extract ¼ cup unsweetened applesauce, at room temperature 1 cup non-dairy milk (like soy or almond) 1 Zazubean Hazelnut Crunch FIXIE Bar 1 Zazubean Coconut Crunch FIXIE Bar ¼ cup shredded coconut ¼ cup chopped hazelnuts Directions: 1. Chop FIXIE Bars into 6-8 pieces (to make 12 or 18 cookies). 2. Sift flour, baking soda, and salt into a bowl and mix until combined. 3. Beat butter and brown sugar with an electric mixer with the paddle attachment on high speed until the butter has doubled in volume, about 5 mins. 4. Add vanilla extract, applesauce, and non-dairy milk and beat on med-high speed until the mixture is fluffy. Separation may occur; keep beating on until the mixture is emulsified, about 5-7 mins. 5. With mixer on low, gradually add flour mixture and mix until there are no traces of dry flour. 6. Place the cookie dough in fridge to chill. Meanwhile, preheat the oven to 350ºF and line two large baking trays with parchment paper or silicone baking mats. 7. Scoop up to ⅓ cup (or one reg-sized ice cream scoop) of cookie dough for each cookie. Top each cookie with either shredded coconut or chopped hazelnuts, and press a piece of corresponding FIXIE in the middle of each cookie. 8. Bake for 20-25 minutes, or until cookies are light brown. Cool on tray for 5 minutes before transferring to cooling rack. The cookies will be very soft at first, and will set once cooled. -LL🤍 #Zazubean #veganchocolate #fairtradechocolate #vegancookies #cookiesofinstagram #Veganuary #chocolatedessert #bakedwithlove

1 week ago

View on Instagram |

2/9

2024 was a year of personal growth and exciting new experiences. Here’s to another year of pastas, stir-fry’s, and everything in between 🌱

Follow along for my vegan cooking and baking journey as a university student living away from home ☺️

-LL🤍
#plantbasedlifestyle #veganuary #veganuary2025 #veganeats #easyveganrecipes #veganfoodblog #uoftstudentlife #veganfoodphotography

foodbylingling

•

2024 was a year of personal growth and exciting new experiences. Here’s to another year of pastas, stir-fry’s, and everything in between 🌱 Follow along for my vegan cooking and baking journey as a university student living away from home ☺️ -LL🤍 #plantbasedlifestyle #veganuary #veganuary2025 #veganeats #easyveganrecipes #veganfoodblog #uoftstudentlife #veganfoodphotography

2 weeks ago

View on Instagram |

3/9

Looking for a fun and delicious treat to bake for the holidays? These (vegan) Matcha Christmas Tree Cupcakes will not disappoint! 🎄🍵☕️

I used @whiskmatchayvr’s Hojicha powder for the moist and fluffy cake and Whisk Y2 matcha powder for the whipped meringue buttercream. Truly a match made in heaven.

Find the full recipe at whiskmatcha.ca, or DM me for the link 🔗, and don’t forget to tag us when you share your creations!

-LL🤍

#hojicha #matcha #matchadessert #hojichadessert #vegancupcakes #bakedfromscratch #cupcakesofinstagram #vegandesserts #christmasbaking #vancouverfoodblogger #vancouvervegan

foodbylingling

•

Looking for a fun and delicious treat to bake for the holidays? These (vegan) Matcha Christmas Tree Cupcakes will not disappoint! 🎄🍵☕️ I used @whiskmatchayvr’s Hojicha powder for the moist and fluffy cake and Whisk Y2 matcha powder for the whipped meringue buttercream. Truly a match made in heaven. Find the full recipe at whiskmatcha.ca, or DM me for the link 🔗, and don’t forget to tag us when you share your creations! -LL🤍 #hojicha #matcha #matchadessert #hojichadessert #vegancupcakes #bakedfromscratch #cupcakesofinstagram #vegandesserts #christmasbaking #vancouverfoodblogger #vancouvervegan

4 weeks ago

View on Instagram |

4/9

Looking for a festive non-alcoholic drink to make for your holiday dinners? This Holiday Cranberry Orange Mocktail is perfect for any occasion! 🍊🍹✨

Here are the ingredients you’ll need:
water granulated sugar
cinnamon stick
whole cloves
fresh rosemary
fresh ginger
orange
cranberry juice and sauce
tonic water or club soda
sugar-coated cranberries and rosemary

Get the full recipe at foodbylingling.com (link in bio), or DM for the recipe link! If you try the recipe, don’t forget to share your creations and tag me 😚

-LL🤍
#holidaydrinks #mocktails #christmascocktail #cranberryorange #nonalcoholic #drinkphotography #mocktailrecipe #boozefree #torontofoodphotographer #torontofoodblogger

foodbylingling

•

Looking for a festive non-alcoholic drink to make for your holiday dinners? This Holiday Cranberry Orange Mocktail is perfect for any occasion! 🍊🍹✨ Here are the ingredients you’ll need: water granulated sugar cinnamon stick whole cloves fresh rosemary fresh ginger orange cranberry juice and sauce tonic water or club soda sugar-coated cranberries and rosemary Get the full recipe at foodbylingling.com (link in bio), or DM for the recipe link! If you try the recipe, don’t forget to share your creations and tag me 😚 -LL🤍 #holidaydrinks #mocktails #christmascocktail #cranberryorange #nonalcoholic #drinkphotography #mocktailrecipe #boozefree #torontofoodphotographer #torontofoodblogger

4 weeks ago

View on Instagram |

5/9

Tiramisu, but better, because it’s made with hojicha from @whiskmatchayvr 🍰☕️🍫

This vegan Hojicha-misu is sure to be a crowd pleaser! It has homemade ladyfingers soaked in hojicha concentrate, layers of irresistibly luscious tofu-based hojicha cream (that doesn’t taste like soy at all!) and a dusting of cocoa powder on top.

With its high protein content and minimal sweetness, it’d be completely justifiable to have it for breakfast too… 👀

🔗Full recipe at whiskmatcha.ca, or Dm me for the link

-LL🤍

#hojicha #hojichadessert #roastedgreentea #vegantiramisu #tiramisurecipe #whiskmatchayvr #easyveganrecipes #vegandessertrecipes #tofudessert #plantbasedlifestyle #vancouverfoodblogger

foodbylingling

•

Tiramisu, but better, because it’s made with hojicha from @whiskmatchayvr 🍰☕️🍫 This vegan Hojicha-misu is sure to be a crowd pleaser! It has homemade ladyfingers soaked in hojicha concentrate, layers of irresistibly luscious tofu-based hojicha cream (that doesn’t taste like soy at all!) and a dusting of cocoa powder on top. With its high protein content and minimal sweetness, it’d be completely justifiable to have it for breakfast too… 👀 🔗Full recipe at whiskmatcha.ca, or Dm me for the link -LL🤍 #hojicha #hojichadessert #roastedgreentea #vegantiramisu #tiramisurecipe #whiskmatchayvr #easyveganrecipes #vegandessertrecipes #tofudessert #plantbasedlifestyle #vancouverfoodblogger

1 month ago

View on Instagram |

6/9

POV: you host a vegan dinner party where everyone has to bring at least one dish that starts with the first letter of your first name 🍽️🌱👩🏻‍🍳

How did we do?? Comment if you’d like a general recipe for any of the dishes (from myself, or my super talented friends) 😋

My ‘L’ dishes:
🍄 Lion’s mane mushroom and Lao Gan Ma (chili oil), in creamy udon noodles!
🥔Latkes with Leeks
🍋Lemon posset w/ torched sugar topping (recipe inspired by @sweetsimplevegan)
🍹Lingonberry lemonade with @lacroix

-LL🤍
#veganfoodshare #easyveganrecipes #veganpotluck #plantbasedlifestyle #plantbasedrecipes #torontofoodblogger #veganfoodblog #lemonrecipes #lionsmanemushroom #vegannigiri

foodbylingling

•

POV: you host a vegan dinner party where everyone has to bring at least one dish that starts with the first letter of your first name 🍽️🌱👩🏻‍🍳 How did we do?? Comment if you’d like a general recipe for any of the dishes (from myself, or my super talented friends) 😋 My ‘L’ dishes: 🍄 Lion’s mane mushroom and Lao Gan Ma (chili oil), in creamy udon noodles! 🥔Latkes with Leeks 🍋Lemon posset w/ torched sugar topping (recipe inspired by @sweetsimplevegan) 🍹Lingonberry lemonade with @lacroix -LL🤍 #veganfoodshare #easyveganrecipes #veganpotluck #plantbasedlifestyle #plantbasedrecipes #torontofoodblogger #veganfoodblog #lemonrecipes #lionsmanemushroom #vegannigiri

2 months ago

View on Instagram |

7/9

Continuing my tradition of baking ghost-themed treats for Halloween with these ghostly pop-tarts with a pumpkin cream cheese filling. Yum! 👻

Here are all the ingredients I used (I eyeballed the measurements):
▫️store-bought vegan puff pastry (or make your own; dm for my recipe)
▫️pumpkin purée (I used @e.d.smithfoods)
▫️brown sugar
▫️pumpkin pie spices
▫️vegan cream cheese (I used @violifeca)
▫️powdered sugar + non-dairy milk for the icing (used charcoal powder for black colour)

Baked at 400ºF for 20mins. Cool completely before icing!

-LL🤍
#bestofveganbaking #veganbaking #halloweenbaking #poptarts #pumpkinrecipe #pumpkindesserts #halloweentreats #fallrecipes #bakedfromscratch #bakersgonnabake #veganfoodblogger #dessertfeed #torontoveganfoodblogger #veganfoodphotographer

foodbylingling

•

Continuing my tradition of baking ghost-themed treats for Halloween with these ghostly pop-tarts with a pumpkin cream cheese filling. Yum! 👻 Here are all the ingredients I used (I eyeballed the measurements): ▫️store-bought vegan puff pastry (or make your own; dm for my recipe) ▫️pumpkin purée (I used @e.d.smithfoods) ▫️brown sugar ▫️pumpkin pie spices ▫️vegan cream cheese (I used @violifeca) ▫️powdered sugar + non-dairy milk for the icing (used charcoal powder for black colour) Baked at 400ºF for 20mins. Cool completely before icing! -LL🤍 #bestofveganbaking #veganbaking #halloweenbaking #poptarts #pumpkinrecipe #pumpkindesserts #halloweentreats #fallrecipes #bakedfromscratch #bakersgonnabake #veganfoodblogger #dessertfeed #torontoveganfoodblogger #veganfoodphotographer

3 months ago

View on Instagram |

8/9

Matcha white chocolate cookies, but make it vegan 🍵🍪🍬

These deliciously chewy cookies are made with @whiskmatchayvr’s Y2 Yame matcha powder, which is a special patisserie blend that has a richer and toastier aroma, and a more robust colour. If you’re serious about baking the best quality matcha desserts, I would highly recommend investing in good quality matcha powder.

🔗 Full recipe can be found at whiskmatcha.ca, or DM me for the link

Stay tuned for our next matcha (or hojicha) recipe 😌

-LL🤍

#whiskmatcha #japanesegreentea #matchadessert #matchacookies #matcharecipes #veganbaking #bestofveganbaking #bakedfromscratch #vegancookies #easyveganrecipes #vegandesserts #torontofoodblogger #vancouverfoodblogger

foodbylingling

•

Matcha white chocolate cookies, but make it vegan 🍵🍪🍬 These deliciously chewy cookies are made with @whiskmatchayvr’s Y2 Yame matcha powder, which is a special patisserie blend that has a richer and toastier aroma, and a more robust colour. If you’re serious about baking the best quality matcha desserts, I would highly recommend investing in good quality matcha powder. 🔗 Full recipe can be found at whiskmatcha.ca, or DM me for the link Stay tuned for our next matcha (or hojicha) recipe 😌 -LL🤍 #whiskmatcha #japanesegreentea #matchadessert #matchacookies #matcharecipes #veganbaking #bestofveganbaking #bakedfromscratch #vegancookies #easyveganrecipes #vegandesserts #torontofoodblogger #vancouverfoodblogger

3 months ago

View on Instagram |

9/9

View on Instagram

Copyright © 2025 foodbylingling — Cookely Theme by WPZOOM