How To Reheat Coffee In Coffee Maker

Sometimes you are in a hurry and don’t want to grind a fresh batch of beans. Can you reheat coffee in a coffee maker, though? Read on to find out more.

Can You Reheat Coffee In A Coffee Maker - woman cooking in a pan
Leftover coffee can taste good in a spur of moment

I’ll admit it – even though I love the taste of fresh coffee, I still drink leftover coffee all the time. Why dump half a pot of coffee just because you brewed it a few hours ago?

Sometimes I’m just being lazy, and sometimes I’m in a hurry and don’t want to grind a fresh batch of beans. Either way, it’s important to know how to reheat your coffee so that it tastes as good as possible.

So, can you reheat coffee in a Coffee maker? Reheating coffee in your coffee maker is not a good idea. Your coffee maker’s heating plate will not bring the coffee back up to a safe temperature.

Try reheating it in the microwave or brewing a fresh pot instead.

Reheating coffee in a coffee maker isn’t just difficult; it also changes the flavor and makes your coffee taste significantly worse. Keep reading to learn how to enjoy fresh and delicious coffee every time.

Why You Can’t Reheat Coffee In A Coffee Maker

There’s one simple reason why you can’t reheat coffee in a coffee maker: the warmer plate doesn’t get hot enough.

Whether you’re using a Mr. Coffee or a different kind of coffee pot, your coffee machine probably has a “keep warm” function. This means that the bottom of the coffee maker will heat up during the brewing process. If you leave your coffee in the pot, it stays warm for 2-4 hours.

This heated area is known as a warmer plate. Warmer plates don’t really add heat to your coffee; they just help the liquid in the pot stay at a drinkable temperature.

If you have cold coffee in the pot and simply turn the coffee maker back on, the warmer plate will start heating up. Your old coffee might even get warm. But because it’s just a warmer plate, your coffee won’t get hot.

The Problem With Room Temperature Coffee

Lukewarm coffee doesn’t taste very good, but that’s not the only reason not to do this. It can actually be dangerous to drink coffee that’s only a few degrees above room temperature.

Bacteria can grow in any environment that’s colder than 165 degrees and warmer than 42 degrees. Health safety officials call this the “danger zone.”

If your coffee has been sitting out at room temperature for more than 4 hours, it’s in the danger zone. You should probably throw it out and make a fresh batch.

If your coffee hasn’t been sitting out for very long but has started to cool down, you need to heat it back up to a safe temperature. Your coffee maker’s warmer plate simply can’t do the job.

How To Reheat Coffee Like A Pro

If you have leftover coffee that you still want to drink, there are two easy ways to get it back to temperature. Both have their advantages, but most people agree that the stovetop method is the best. Still, I’ve used the microwave method more times than I can count.

The Microwave Method

woman cleaning their kitchen area
The Microwave Method

When you’re in a hurry, the microwave method is the way to go. Pour leftover coffee into your mug, put it in the microwave for about a minute, and enjoy.

I don’t recommend microwaving coffee that already has milk and sugar in it. For the best taste, add these things after the coffee is already warm.

The only problem with using the microwave is that it tends to break down the aromas in your coffee. Aromas are responsible for most of the flavor, so you might end up with a bland cup of caffeine water. This is fine if you’re in a hurry, but it’s not ideal.

The Stovetop Method

The absolute best way to reheat coffee is on the stove. Pour your coffee into a small saucepan, and warm it up on medium heat. Don’t use full heat; you’ll burn the coffee.

Take the coffee off the stove when it starts to gently simmer. If you go to a rolling boil, you might change the flavor of the coffee or make it too hot to drink.

The stovetop reheating method is also a great choice for concentrated cold-brew coffee. If you’ve ever made coffee using the drip brewing method, add a little water and warm it up on the stove for a delicious-tasting cup.

How To Store Leftover Coffee

Like any other type of food or drink, coffee can go bad if it’s not stored correctly. Don’t just leave your coffee sitting in the pot – it won’t be safe to drink when you come back to it.

The best place to store leftover coffee is in the fridge. If you aren’t planning to use your coffee maker anytime soon, you can just take the glass carafe and stick it on one of the shelves in your fridge. Just like that, your coffee is safe.

an open fridge full of grocery items
Store your leftover coffee in a fridge

For a slightly classier storage method, try pouring your old coffee into a glass jar. Remember to screw on the lid so that nothing can get into your coffee while it’s in storage.

Jarred coffee is still good to drink for 1-2 weeks. Don’t pour coffee from multiple batches into the same jar. If you do this, know that the coffee is only as good as the oldest batch that was poured in. And seriously, don’t do this.

If you don’t have glass jars, you can also any kind of sealable container. Only use a plastic container if the coffee has already cooled down. Otherwise, you’ll melt the container.

Once you’ve stored your coffee, you don’t necessarily have to drink it. Cold coffee is an interesting component in both sweet and savory recipes. Try adding it to gravy, making it part of a marinade, or using it in a dessert.

What Not To Do When You’re Reheating Coffee

Reheating coffee is all about preserving the flavor and making sure that your leftover drink is safe to consume. While you’re experimenting in the kitchen, there are a few methods that you definitely need to avoid.

  • Don’t leave your coffee out overnight. Like any food item, it could develop bacteria and become unsafe to drink.
  • Don’t leave your coffee on the “keep warm setting” unless you plan to drink it in the next few hours. The longer that your coffee sits on the warmer plate, the more condensed the flavor will become.
  • Don’t disable your coffee maker’s automatic shutoff feature. If you forget to turn it off yourself, you could end up with burnt coffee all over the bottom of your glass carafe.
  • Don’t pour old coffee into your coffee maker’s water chamber. Coffee makers aren’t easy to clean; if you run coffee through the water chamber, the taste of old coffee might never go away.
  • Don’t put the glass carafe in the microwave. Coffee pots are not designed to be microwaved, so pour your coffee into a mug instead. You should also never put the carafe on the stove.

Instead of trying any of these dangerous or damaging methods, reheat your coffee with these simple rules:

  • Do store leftover coffee in the fridge so it doesn’t develop bacteria.
  • Do reheat coffee in a microwave-safe cup if you’re in a hurry.
  • Do make a fresh pot for the most delicious taste.

Why Fresh Is Always Best

You’ve probably heard coffee snobs say that fresh is always best. I’m not a coffee specialist, but I have to admit that a fresh-brewed pot tends to taste better. Obviously, fresh food of any sort is more delicious, but the flavor of coffee can actually degrade quite a bit over time.

Coffee is composed of delicate compounds that contribute to the flavor and smell. These compounds are not stable and will break down if exposed to air or water.

Air and water happen to be the two most important ingredients in the coffee brewing process. As soon as you grind your beans, they start to change. Once you’ve poured hot water over them, the chemical reaction hits full swing.

A brewed cup of coffee is essentially a mixture of water and aromatic oils that have been extracted from the coffee beans. If you drink the coffee right away, the balance of flavor is amazing. But the longer that you let that pot of coffee sit, the more the oils will break down and sink to the bottom.

Adding heat to the mix will also change the flavor components in your coffee. Those oils can burn, and burnt coffee tastes bitter and acidic. That’s why you shouldn’t leave the coffee on the warmer plate for hours on end.

Can You Reheat Coffee In A Coffee Maker: Related Questions

Can You Still Drink Old Coffee?

Yes, you can absolutely drink it, and it might even taste just fine. But if you want the best taste, you should use fresh beans and drink your coffee right away.

How Long Is Old Coffee Still Safe To Drink?

Coffee that has been left at room temperature is safe to drink for 4 hours after it comes off the heat. Refrigerated coffee can be safe to drink for up to 2 weeks. When in doubt, make fresh coffee instead.

Why Is My Coffee Maker Brewing Cold Coffee?

If your coffee machine isn’t working very well, you might need to clean it. Run a cycle with nothing but hot water. Then, combine water with a few tablespoons of vinegar and run it again. Go through one more cycle of pure water to finish cleaning your machine.

Why Is My Coffee Maker Turning Off Randomly?

Many coffee makers have an automatic shutoff feature. This is a safety feature that will turn off the coffee pot after 2 to 4 hours. Depending on the coffee maker, you might be able to change the shutoff time.

How To Make Teriyaki Noodle Stir

These teriyaki noodles are a quick & easy dinner and only takes about 20 minutes to make! Keep it plant based or add chicken, salmon or another protein of your choice. This gluten free recipe is fresh, flavorful & perfect for busy nights.

up close image of the noodles with chopsticks on the side

I love teriyaki everything (peep teriyaki tempeh) and these teriyaki noodles are no exception! If you’re not familiar, teriyaki is actually a cooking technique where certain ingredients, such as meat or vegetables, are grilled or broiled with a sauce made of a base of soy sauce and sugar.

These teriyaki noodles are a bit more like a stir fry, so not as traditional, but still feature a delicious sauce made with soy sauce (or tamari), honey, brown sugar and more.

Quick and easy seem to be your favorite kind of dish, and this recipe is exactly that! You can keep them vegan (just swap the honey for maple syrup) add any of your other favorite veggies, chicken, salmon, tofu or even chickpeas.

two bowls of stir fry noodles with chopsticks and mushrooms

How to make this recipe

Bring a large pot of water to a boil and cook the noodles according to package instructions.

Meanwhile, mince the garlic and grate the ginger and add to a pan with any neutral oil of your choice, I used olive.

Saute for about 3 minutes or until lightly golden brown.

Add the sliced mushrooms and chopped bok choy. Saute for about 5-7 minutes or until wilted.

Meanwhile, whisk together the soy sauce, water, rice vinegar, sesame oil, sugar, honey and red pepper flakes in a small dish or cup.

vegetables in a pot with sauce pouring on top

In a separate bowl, whisk together the cornstarch and 2 tbsp of water.

Combine the veggies with the noodles and pour on top the sauce. Stir to coat. Over low heat, add the cornstarch slurry and let simmer until thickened.

Taste and adjust flavors as desired, I usually add more soy sauce and honey. Serve with chopped scallions and enjoy warm!

vegan teriyaki noodles in a large white pot with tongs

Substitutions & Additions

There are a lot of things that pair well with teriyaki noodles, and the veggies in the stir fry are simply suggestions. Some of my other favorites include carrots, broccoli, bell peppers, snap peas or edamame.

You can also include chicken, salmon, tofu, or another protein of your choice. Or, if you really want to go big with the teriyaki, try my teriyaki salmon to go with it!

noodles wrapped around the chopsticks in a bowl


Do they keep? Yes! These noodles will keep in the fridge for about 3-5 days in an air tight container. You can eat them hot or cold, so they’re perfect for an on the go lunch! The veggies will lose their crispness as they sit, so if you prefer them softer anyway, this is a win for you!

What vegetables are best with teriyaki? I used bok choy and shiitake mushrooms in this recipe, but you can really use anything! Carrots, bell pepper, spinach, broccoli, cabbage all work well.

Flavor tips: Be sure to use low sodium soy sauce for this recipe! The full strength stuff will make this way too salty since we’re using a generous amount, so stick with low sodium for best results.

Also, be sure to really let the noodles, sauce and veggies simmer for a good 5-10 minutes to allow the noodles to soak up all of the flavor from the sauce. This will also help it thicken more and get a classic sticky teriyaki feel.

Traditional teriyaki has a lot more sugar than this recipe calls for. You are welcome to add more, or even less, to adjust to your preferences.

teriyaki noodles in a bowl with chopsticks on the side

Pan fried fish: chinese whole fish recipe

Pan fried fish is a dish commonly prepared by Chinese families. Like steamed fish, it’s simple to make! In general, I’ve found that the selection and availability of fish plays a big factor in the type of dish that is prepared.

If the fish is fresh, or what the Chinese call “swimming fish,” then steamed fish is usually the preparation of choice. Freshness aside, some types of fish are best for steaming (i.e. fish that are light and delicate) and some are better for frying (i.e. fish with a firm texture).

A good pan frying fish that is readily available in markets is the porgy, sometimes called a bream or a scup. Porgies are a silvery color with firm, white meat, and are an excellent and versatile eating fish. You can grill, bake, or pan-fry filets–or the whole fish like you see in this recipe.

Porgies are also fun to catch, since they hit your bait hard and are good fighters for fish of their size! We packed away a lot of porgies while party boat fishing in Montauk, NY a couple months ago. Most of the keepers were between one and two pounds, which are perfect eating size, but a few of our largest ones came close to three pounds!

So today we bring you a pan fried fish recipe right on time for Chinese New year, using a pair of porgies we caught ourselves! (Check out the end of this post to see a few pictures of a fishing trip we took on the Long Island Sound off Montauk point.)

Fish at the dinner table for the Lunar New Year is an essential tradition for ensuring a healthy and prosperous year. This is because “fish,” pronounced in any Chinese dialect, sounds like the word for abundance. Families always make two fish for the Spring festival dinner, serving one and leaving one intact for the next day to symbolize the abundance that will come in the new year.

Pan Fried Fish - Chinese Whole Fish Recipe - Chinese Whole Fish Recipe, by

My experience with this style of pan-frying fish in oil goes way back to when I was a kid. Honoring ancestors was a common practice, especially at this time of year. Tangerines, a whole chicken, a large piece of roasted pork belly, and pan fried fish was put out on the table with red envelopes and a lucky candy assortment. Incense was burned to invite ancestors to share a meal and bless the family with auspicious months ahead.

This pan fried fish recipe may seem a little daunting for those of you who have never prepared whole fish, but I’ve provided all of the details to make sure it’s a success!


Clean the fish, removing all scales, making sure to pay attention to scales on the belly, the head, and near the fins. Even if you have it cleaned at your fish market, fish mongers always tend to miss some scales. Make sure you clean out the inside of the fish as well. Cut off all of the sharp fins and trim the tail with a good pair of kitchen shears.

Let the fish drain in a large colander and pat both sides dry with a paper towel. Transfer to a plate. Sprinkle salt on both sides of both fish–use about 1/4 teaspoon in total. Set aside for 15 minutes.

Pan Fried Fish - Chinese Whole Fish Recipe, by

Heat your wok over medium-high heat. Pre-heating the wok for this pan fried fish is especially important to prevent sticking and to keep your fish beautiful for the table.

Next, spread 3 tablespoons of oil around the perimeter ensuring that the wok is coated with no dry spots.

Add the ginger. After about 10 seconds, turn the ginger over for another 10 seconds and push them to the side. The wok should be hot but not smoking too much (an indication that the wok is too hot). The ginger should be slightly caramelized but not burned.

Use a paper towel to pat the fish dry again, and carefully place into the wok in one motion. Do not move the fish after placement! After about 1 minute, turn the heat down to medium; you want to get a nice light crust on the skin without it burning.

Tilt the wok carefully one side at a time so the oil distributes around the perimeter of the fish, including the head and the tail. You can add more oil around the perimeter of the wok if you want some extra insurance against sticking. Adding more oil is a good cheat tactic if you are unsure of your fish frying skills.

At this point, you should still hear the fish frying and sizzling because if your fish are silent then you need to turn up the burner! Maintain the heat but also turn it down as needed if the wok gets too hot and starts to smoke. You don’t want to burn the fish either so make small adjustments until you find the right level of heat!

Continue frying the fish for 5 to 6 minutes on the first side. At this point, a light crust should have formed, and you can give the wok a little shake now–the fish should slide around easily. If not, you can use a metal spatula to lift one side of the fish slightly and peek underneath to check the color and to make sure the fish is not sticking. The fish should be a nice golden brown.

If the fish still sticks, then you probably have the heat too low, so again,  turn it up slightly, add a little more oil, and let it cook for another 1 to 2 minutes! Once you have the fish sliding around in the wok or pan and the first side is golden brown, then you are ready for the flip!

Carefully slide the spatula under the middle of the fish on the side towards the middle of the wok and in one steady motion, lift and flip it towards the outside of the wok.

Repeat the same “flip” for the other fish and if you are successful then this is what it should look like!

Pan Fried Fish - Chinese Whole Fish Recipe, by

Let the fish fry on the second side for another 4 minutes and again, add some oil if you think it is necessary.  From the picture, you can see there is no standing oil so don’t go overboard.  While the fish is frying, dissolve the sugar and hot water in a small bowl, and add the soy sauce, white pepper, and sesame oil (if using). Set aside.

Shake the wok to make sure the fish is not stuck which is an important method for any pan-fried fish dish. Next, add the Shaoxing wine around the perimeter of the wok and let cook off for 30 seconds.

Pour the soy sauce mixture around the perimeter of the wok and turn the heat back up until the sauce is simmering (about 30 seconds).

Add in the chopped scallions.

Turn off the heat, and use your spatula to carefully transfer the fish to serving plates. Scoop up the rest of the remaining sauce, pour evenly over the fish and serve!

If you have not tried this method for pan fried fish before, then you are in for a treat!

Pan Fried Fish - Chinese Whole Fish Recipe, by

And here are those fishing pictures! Those porgies are perfect for pan fried fish.

Pan Fried Fish - Chinese Whole Fish Recipe, porgy-fishing-woks-of-life, by

This fall, Judy and I stayed in Montauk for a long weekend and went out for some party boat fishing. The water was beautiful with calm seas and warm weather.

Pan Fried Fish - Chinese Whole Fish Recipe, porgy-fishing-woks-of-life, by

The captain had us fishing just off the shore near the lighthouse on Montauk point and we caught our fair share of porgies, perfect candidates for this dish and even some sea bass which are perfect for the steamed whole fish!

Pan Fried Fish - Chinese Whole Fish Recipe, porgy-fishing-woks-of-life, by

How To Cut Cabbage To Eat Stir Fry

While it may seem difficult to cut, learn how to easily cut cabbage with this step-by-step guide so you can make anything from braised cabbage to Sauerkraut at home!


While cabbage may look a lot like lettuce, they do not taste the same and they’re actually a lot closer to broccoli, cauliflower, and kale in classification (Brassica genus). 

When raw, cabbage is crunchy and has a slightly bitter taste to it but when cooked, it’s soft with a sweeter taste. Low in calories but rich in nutrients, cabbage is rich in vitamin K, C, B6, and folate!

Affordable and versatile, cabbage can be braised, grilled, sautéed, pickled, and more! It might seem intimidating to cut up at first but this post will guide you through all the ways you can cut it up to cook or eat raw.


Cabbage comes in a variety of shapes and colors. Here are the most common ones you’ll find in your produce aisle.

Green Cabbage: The most popular and common of the cabbages, the green cabbage has pale green tight dense leaves and they are great for anything from shredding for coleslaw and salads to braising to pickling.

Red Cabbage: The red cabbage is pretty much the same as the green cabbage except for the color! Whatever the green cabbage can be cooked in, red can be as well. Some find that the red cabbage has a slightly earthier flavor than green but it’s not too noticeable.

Savoy Cabbage: The prettiest of the cabbages, the savoy cabbage is similar to green cabbage but the leaves are deep green and look like ruffled lace. They’re more soft and tender while raw than their counterparts making them perfect as substitutions for tortilla wraps and for cabbage rolls!

Napa Cabbage: Oblong in shape, the napa cabbage is also called the Chinese cabbage or celery cabbage. It has thick, crisp stems with frilly-looking pale yellow-green leaves. It has a mild flavor, works great for stir fry as it caramelizes well, and is a popular ingredient for kimchi.


  • Pick heads that feel heavy for their size.
  • Cabbage should look crisp and fresh, with few loose leaves. Other than the napa cabbage, the leaves should be tight and not limp.
  • Avoid bruised cabbages but the tougher outer leaves can always be peeled off and discarded if not avoidable.


  • Cut the cabbage in half, from the top of the cabbage through the middle of the stem.
  • Place the flat cut-side of the cabbage down and cut the half cabbage into quarters.
  • Flip over the quarters and cut diagonally, removing the core.
  • If you prefer thinner wedges, you can cut the quarters in half one more time.


  • Cut the cabbage in half, from the top of the cabbage through the middle of the stem.
  • Place the flat cut-side of the cabbage down and cut the half cabbage into quarters.
  • Flip over the quarters and cut diagonally, removing the core.
  • Slice the quarters into thin pieces. For shorter strips, turn the long side facing towards you and cut through the width. For long strips, cut through the length of the cabbage quarters.


  • Cut the cabbage in half, from the top of the cabbage through the middle of the stem.
  • Place the flat cut-side of the cabbage down and cut the half cabbage into quarters.
  • Flip over the quarters and cut diagonally, removing the core.
  • Set the mandolin to your thickness of choice and carefully slide the cabbage quarters through the mandolin to shred it evenly.


  • Cut the cabbage in half, from the top of the cabbage through the middle of the stem.
  • Place the flat cut-side of the cabbage down and cut the half cabbage into quarters.
  • Flip over the quarters and cut diagonally, removing the core.
  • Place the cabbage cut-side down and cut into 3-4 slices, depending on the size of your cabbage. Then repeat perpendicular to the slices to make square cuts of the cabbage.


  • Cabbage wedges are great for grilling and roasting.
  • Shredded cabbage is great for coleslaws, salads, stir-frying, Sauerkraut, sautéed, etc.
  • Square cut cabbage is great for braising, soups, fermenting, etc.


  • Chicken Cabbage Soup
  • Vegan Detox Cabbage Soup
  • Vegetarian Pasta Salad
  • Quinoa Veggie Bowl
  • Asian Chopped Chicken Salad


Cabbage is in-season from late fall to early spring. So warm yourself up with a bowl of my chicken cabbage soup during the winter!


When bringing cabbage home from the store, store your whole cabbage in the vegetable crisper drawer. Do not wash cabbage until you are ready to use it.


If you have raw cabbage that has been cut, be sure to use a salad spinner or paper towels to dry the cabbage thoroughly before placing them in an airtight container or sealed bag. When cabbage is properly stored, it can last from 3 weeks to up to 2 months in your refrigerator.


A sharp chef’s knife is all you need to perfectly cut up a cabbage.

Shredded white cabbage in black bowl


  • How to make Zucchini Noodles
  • How to Cut Butternut Squash
  • Step by step process on How to Cut Kiwi


If you try a recipe and you like it, leave us some feedback in the comment section below, and don’t forget to rate it! We would love it if you shared it with friends and family.

How To Deep Fry In a Pot

You want to deep-fry but you don’t have a deep-fryer? No worries! You can deep-fry at home using a pot! Make sure you read this post carefully to prevent oil spills or worse.

It took me such a long time before I finally worked up the courage to deep fry at home. Hot oil is scary – and for a good reason! It can be really dangerous if you don’t know what you are doing. So with this post, I want to help you take away the fear of deep-frying at home in a pot.

Let’s face it. Most of us don’t have a deep-fryer. And that’s okay! You can deep-fry in a pot too!

Things to know about Deep-Frying in a pot:

  • Type of oil: Use oil with a high smoke point (e.g. canola oil, sunflower oil, peanut oil or soybean oil are good options)
  • Pot size: The smaller the pot, the less oil you will need. I always use the smallest pot possible for my soon-to-be-fried goods.
  • Oil amount: Fill just enough oil so that the food you want to fry can swim in the oil. Don’t fill the pot more than to 1/3-1/2 with oil to give it enough room. When frying the oil will rise, so you don’t it to spill over. Worst case!
  • Oil temperature: The ideal temperature for the oil would be 375°F/190°C. Use a deep-fry thermometer if you have one. If not, stick the end of a wooden spoon into the oil, if it sizzles around the stick, it’s hot enough. The oil should never smoke, if it does, reduce the heat.
  • Preparing the food: Make sure the foods you want to fry are patted dry. Water and oil are not a good idea.
  • Lowering the food into the oil: Make sure you carefully lower the food into the oil with a slotted deep fry spoon or tongs to prevent hot oil splashes!
  • Frying times: Smaller foods will take less time to fry. If you notice that foods brown too quickly but they are not done in the middle, then lower the oil temperature. Never walk away from the pot when you fry.
  • Removing excess oil: Transfer the fried goods onto a plate lined with paper towels to remove excess oil.
  • Save the oil: No need to toss out the oil after frying! Let it cool off completely. Then strain the oil to remove solid bits and transfer into a container to use it several times over.

My favorite deep-fried recipes

Savory Recipes

Breaded & Fried Cauliflower Nuggets – These Breaded & Fried Cauliflower Nuggets are the perfect game day snack! Even when you’re not into sports, you’ll love these crispy veggie nuggets. It’s almost unbelievable that these are made with cauliflower! Dip them into BBQ sauce and enjoy!

Crispy Fried Brussels Sprouts

Crispy Fried Brussels Sprouts – These Crispy Fried Brussels Sprouts with Sriracha Mayo are the perfect appetizer/snack for all Brussels Sprouts lovers! They are crispy on the outside and melt-in-your-mouth-sprouts in the center.

Vegan Cheese Sticks |
Vegan Cheese Sticks – Before I went vegan I loved cheese sticks. These vegan cheese sticks are the perfect alternative! Crispy on the outside, ooey gooey on the inside!

Vegetable Pakoras in a basket with mango chutney in the background

Vegetable Pakoras – These fried Vegetable Pakoras with cauliflower and spinach are easy to make and delicious! Serve with homemade Mango Chutney for a flavor explosion. They are the perfect Indian snack or appetizer.

Vegan Potato Croquettes |

Vegan Potato Croquettes – The perfect side dish for festive Thanksgiving or Christmas dinners! Crispy on the outside and soft on the inside – just like they should be!

Sweet Recipes

various vegan donuts with chocolate, pink glaze, powdered sugar, and sprinklesVegan Donuts – Who doesn’t love fluffy vegan donuts?! These are super easy to make, fried, not baked. Coat them in chocolate, glaze, powdered sugar and add sprinkles!

Vegan Banana Fritters coated in maple syrup and sprinkled with sesame seedsVegan Banana Fritters – These vegan Banana Fritters have a light and crispy batter, they are coated in maple syrup and sprinkled with sesame seeds. The perfect treat for Banana Lovers!

Vegan Apple Fritter Rings dipped in almond maple sauceApple Fritter Rings – Apple Fritter Rings were one of my childhood favorites! But you don’t need eggs or dairy to make them. These Vegan Apple Fritter Rings taste just like the real deal (if not better!). Served with an Almond Maple Sauce – this is a match made in heaven!

Powdered Sugar Snow Star Donuts (vegan) |

Powdered Sugar Snow Star Donuts – These vegan Snow Star Donuts dusted with powdered sugar are the perfect treat for the holidays! Fluffy inside, crisp outside. Absolutely delicious!

Vegan Donut Holes with chocolate and pistachios

Donut Holes – Donuts are nice and all, but my heart beats for Donut Holes. Small, puffy bits of crispy deliciousness – that’s where it’s at. If you’re anything like me, you’ll love these Vegan Donut Holes with Chocolate Coating and sprinkled with chopped pistachios.

Affiliate Disclosure: This post may contain affiliate links, which means I may earn referral fees if you make a purchase through my link. While clicking these links won’t cost you any extra money, they will help me keep this site up and running!