Vegan Sesame Noodles

Vegan noodles are lightly sautéed and tossed in a zingy sesame ginger sauce in this quick, takeout-style sesame noodles recipe! Done in just 15 minutes, you can customize this easy weeknight stir-fry with your favorite veggies and proteins. It’s quick and delicious, the perfect dinner in a hurry!

These sesame noodles prove that a delicious meal doesn’t need to take longer than 15 minutes! If you’re a lover of peanut butter ramen and takeout favorites like drunken noodles and chow fun , today’s recipe is right up your alley. Tender vegan noodles are sautéed in sesame oil, then tossed in a sweet and zesty homemade stir-fry sauce. The sauce thickens up beautifully, packed with a combination of salty soy sauce flavor, sweet maple syrup, and punchy ginger. Yum!

About This Vegan Sesame Noodles Recipe

• Just 15 minutes. Whip up these sesame noodles in one pan in minutes! I made these noodles three times in one week. It’s that easy!
• Bold, takeout-style flavors. You’ll love the sweet, savory, spicy flavors in the simple stir-fry sauce. All you need are 5 ingredients, including liquid aminos to make it gluten-free.
• Adaptable. Add your favorite stir-fry vegetables, spice up the sauce, or add a protein, such as fried tofu , to make this vegan noodles recipe your own.

Notes on Ingredients

The maple ginger sauce in this easy sesame noodles recipe is similar to the one I use in my tofu and veggie stir-fry . Here’s a look at the essential ingredients. Scroll down to the recipe card for the printable list and recipe amounts.

• Chinese Noodles – I like udon noodles or brown rice noodles for this recipe.
• Sesame Oil – For sautéeing. There’s really no substitute for the flavor of sesame oil in Asian-style recipes. In a pinch, you can use another cooking oil, but your noodles won’t have that distinct sesame taste.
• Maple Syrup – You can also use a vegan honey product if you prefer.
• Liquid Aminos – Low-sodium/light soy sauce will also work here.
• Sesame Seeds – For extra texture and savory flavor.
• Ground Ginger – You can also use fresh ginger here. In this case, you’ll need about three times the amount of fresh ginger as ground.
• Sriracha – Feel free to add more than the amount listed on the recipe card if you like your noodles extra spicy!
• Garnish – Chopped scallions and ground black pepper as finishing touches.

How to Make Vegan Sesame Noodles

These vegan sesame noodles have taken the place of store-bought ramen in our house. They’re super tasty, easy to make (as you’re about to see), and you can even eat these noodles cold, which makes them ideal leftovers. Follow these quick steps to make yourself a bowl of delicious homemade sesame noodles.

Combine the sauce ingredients.

• Mix the sauce. Whisk all the ingredients together for the sauce, and then set it aside for the time being.

Add the noodles to the pan with sesame oil.

• Cook the noodles. Bring a pot of salted water to a boil. Cook and drain the noodles according to your package’s directions. Then, heat the sesame oil in a large pan over medium-high heat. Add the noodles and stir until they begin to simmer. This usually takes about 2 minutes.

• Toss the noodles with the sauce. Pour the prepared sauce over the noodles, and stir to coat. Allow the sauce to cook with the noodles for 2 more minutes on medium-low heat. Remove everything from the heat and add chopped scallions and extra sesame seeds. Enjoy!

Tips and Recipe Variations

• Sweetener substitutions. Swap out the maple syrup for any vegan sugar replacement. Organic agave syrup, for example, is cost-effective and works well here. Alternatively, you can substitute the maple syrup with unrefined brown sugar.
• Play with the flavors. Want it saltier? Add more liquid aminos/soy sauce. Sweeter? More maple syrup. Spicier? Grab that Sriracha! It’s all up to you.
• Different noodles. Try this recipe with any long noodles you have on hand. Other good options are ramen noodles and even pasta, like linguine or spaghetti.
• Sauces. You could also try this recipe with Thai peanut sauce or teriyaki sauce (borrowed from my teriyaki tofu recipe).

Add-In Ideas

These vegan sesame noodles are great on their own, as a base for another main course, or with any of the following mixed in:

• Vegetables. Add fresh or frozen stir-fry veggies like snow peas, carrots, broccoli, mushrooms, etc.
• Tofu. Crispy tofu or baked tofu pairs perfectly with these sweet and salty noodles.
• Protein. Toss in some homemade vegan chicken or
• Garlic and herbs. Add fresh garlic, garlic powder, or garlic paste to the sauce for a garlicky version. You can also stir in green onions or cilantro.

Serving Suggestions

These sesame noodles are flavorful and filling on their own, or you can make them a complete takeout-style dinner with a side of sticky Korean gochujang tofu or General Tso’s tofu , and vegan dumplings or vegan fried rice . For something lighter, try an edamame salad or bang bang broccoli as a starter.

How to Store and Reheat Leftovers

• Refrigerate. Leftover sesame noodles can be refrigerated for up to 3 days in an airtight container.
• Reheat. You can eat these noodles cold, or reheat them in a pan over medium heat until warmed through.

More Vegan Takeout Recipes

• Thai Peanut Noodles
• Vegan Pad Thai
• Sweet and Sour Tofu
• Moo Goo Gai Pan
• Tempeh Stir-Fry

Ingredients

Noodles

• 8 ounces Chinese noodles , I love udon or brown rice noodles
• 1 ½ tablespoons sesame oil

Maple Ginger Sauce

• 3 tablespoons maple syrup , or a vegan honey product
• ¼ cup liquid aminos , or low sodium/light soy sauce
• 1 teaspoon sesame seeds
• ¾ teaspoon ground ginger
• 1 teaspoon Sriracha , or more for more heat
• Chopped scallions , for garnish
• 1/4 teaspoon ground black pepper , https://amzn.to/49DSpiX

Instructions

• Whisk all the ingredients together for the sauce. Set aside.
• Allow a pot of salted water to come to a boil. Add the noodles and cook and drain and cool according to your package’s directions.
• Heat the sesame oil in a large pan over medium high heat. Add the noodles and stir until they begin to simmer, about 2 minutes.
• Add the maple ginger sauce and stir, coating the noodles in it. Allow the sauce to cook with the noodles for 2 more minutes on medium low heat.
• Remove from heat and add chopped scallions and extra sesame seeds. Serve immediately.

Notes

• Possible Substitutions: You can swap out the maple syrup for any vegan sugar replacement. Organic agave syrup, for example, is so much more cost-effective than maple syrup is, and it works really well here. Alternatively, you can sub it for some unrefined brown sugar too, which is also very cost-effective. Finally, while liquid aminos is a lower sodium version of soy sauce, you can just use low sodium soy sauce if needed.
• Switch It Up: Want it saltier? Add more liquid aminos/soy sauce. Sweeter? More maple syrup. Spicier? Grab that Sriracha! It’s all up to you.
• Do I Have to Use Rice Noodles? Actually, next time I’ll be using ramen noodles for this because I am now obsessed with trying this sauce and noodle combination in as many ways as possible. So no!
• Make This Gluten Free: These are my FAVOURITE brown rice noodles!
• Storage: Leftovers can be refrigerated for about 3 days in an airtight container.

Vegan noodles are lightly sautéed and tossed in a zingy sesame ginger sauce in this quick, takeout-style sesame noodles recipe! Done in just 15 minutes, you can customize this easy weeknight stir-fry with your favorite veggies and proteins. It’s quick and delicious, the perfect dinner in a hurry!

These sesame noodles prove that a delicious meal doesn’t need to take longer than 15 minutes! If you’re a lover of peanut butter ramen and takeout favorites like drunken noodles and chow fun , today’s recipe is right up your alley. Tender vegan noodles are sautéed in sesame oil, then tossed in a sweet and zesty homemade stir-fry sauce. The sauce thickens up beautifully, packed with a combination of salty soy sauce flavor, sweet maple syrup, and punchy ginger. Yum!

About This Vegan Sesame Noodles Recipe

• Just 15 minutes. Whip up these sesame noodles in one pan in minutes! I made these noodles three times in one week. It’s that easy!
• Bold, takeout-style flavors. You’ll love the sweet, savory, spicy flavors in the simple stir-fry sauce. All you need are 5 ingredients, including liquid aminos to make it gluten-free.
• Adaptable. Add your favorite stir-fry vegetables, spice up the sauce, or add a protein, such as fried tofu , to make this vegan noodles recipe your own.

Notes on Ingredients

The maple ginger sauce in this easy sesame noodles recipe is similar to the one I use in my tofu and veggie stir-fry . Here’s a look at the essential ingredients. Scroll down to the recipe card for the printable list and recipe amounts.

• Chinese Noodles – I like udon noodles or brown rice noodles for this recipe.
• Sesame Oil – For sautéeing. There’s really no substitute for the flavor of sesame oil in Asian-style recipes. In a pinch, you can use another cooking oil, but your noodles won’t have that distinct sesame taste.
• Maple Syrup – You can also use a vegan honey product if you prefer.
• Liquid Aminos – Low-sodium/light soy sauce will also work here.
• Sesame Seeds – For extra texture and savory flavor.
• Ground Ginger – You can also use fresh ginger here. In this case, you’ll need about three times the amount of fresh ginger as ground.
• Sriracha – Feel free to add more than the amount listed on the recipe card if you like your noodles extra spicy!
• Garnish – Chopped scallions and ground black pepper as finishing touches.

How to Make Vegan Sesame Noodles

These vegan sesame noodles have taken the place of store-bought ramen in our house. They’re super tasty, easy to make (as you’re about to see), and you can even eat these noodles cold, which makes them ideal leftovers. Follow these quick steps to make yourself a bowl of delicious homemade sesame noodles.

Combine the sauce ingredients.

• Mix the sauce. Whisk all the ingredients together for the sauce, and then set it aside for the time being.

Add the noodles to the pan with sesame oil.

• Cook the noodles. Bring a pot of salted water to a boil. Cook and drain the noodles according to your package’s directions. Then, heat the sesame oil in a large pan over medium-high heat. Add the noodles and stir until they begin to simmer. This usually takes about 2 minutes.

• Toss the noodles with the sauce. Pour the prepared sauce over the noodles, and stir to coat. Allow the sauce to cook with the noodles for 2 more minutes on medium-low heat. Remove everything from the heat and add chopped scallions and extra sesame seeds. Enjoy!

Tips and Recipe Variations

• Sweetener substitutions. Swap out the maple syrup for any vegan sugar replacement. Organic agave syrup, for example, is cost-effective and works well here. Alternatively, you can substitute the maple syrup with unrefined brown sugar.
• Play with the flavors. Want it saltier? Add more liquid aminos/soy sauce. Sweeter? More maple syrup. Spicier? Grab that Sriracha! It’s all up to you.
• Different noodles. Try this recipe with any long noodles you have on hand. Other good options are ramen noodles and even pasta, like linguine or spaghetti.
• Sauces. You could also try this recipe with Thai peanut sauce or teriyaki sauce (borrowed from my teriyaki tofu recipe).

Add-In Ideas

These vegan sesame noodles are great on their own, as a base for another main course, or with any of the following mixed in:

• Vegetables. Add fresh or frozen stir-fry veggies like snow peas, carrots, broccoli, mushrooms, etc.
• Tofu. Crispy tofu or baked tofu pairs perfectly with these sweet and salty noodles.
• Protein. Toss in some homemade vegan chicken or
• Garlic and herbs. Add fresh garlic, garlic powder, or garlic paste to the sauce for a garlicky version. You can also stir in green onions or cilantro.

Serving Suggestions

These sesame noodles are flavorful and filling on their own, or you can make them a complete takeout-style dinner with a side of sticky Korean gochujang tofu or General Tso’s tofu , and vegan dumplings or vegan fried rice . For something lighter, try an edamame salad or bang bang broccoli as a starter.

How to Store and Reheat Leftovers

• Refrigerate. Leftover sesame noodles can be refrigerated for up to 3 days in an airtight container.
• Reheat. You can eat these noodles cold, or reheat them in a pan over medium heat until warmed through.

More Vegan Takeout Recipes

• Thai Peanut Noodles
• Vegan Pad Thai
• Sweet and Sour Tofu
• Moo Goo Gai Pan
• Tempeh Stir-Fry

Ingredients

Noodles

• 8 ounces Chinese noodles , I love udon or brown rice noodles
• 1 ½ tablespoons sesame oil

Maple Ginger Sauce

• 3 tablespoons maple syrup , or a vegan honey product
• ¼ cup liquid aminos , or low sodium/light soy sauce
• 1 teaspoon sesame seeds
• ¾ teaspoon ground ginger
• 1 teaspoon Sriracha , or more for more heat
• Chopped scallions , for garnish
• 1/4 teaspoon ground black pepper , https://amzn.to/49DSpiX

Instructions

• Whisk all the ingredients together for the sauce. Set aside.
• Allow a pot of salted water to come to a boil. Add the noodles and cook and drain and cool according to your package’s directions.
• Heat the sesame oil in a large pan over medium high heat. Add the noodles and stir until they begin to simmer, about 2 minutes.
• Add the maple ginger sauce and stir, coating the noodles in it. Allow the sauce to cook with the noodles for 2 more minutes on medium low heat.
• Remove from heat and add chopped scallions and extra sesame seeds. Serve immediately.

Notes

• Possible Substitutions: You can swap out the maple syrup for any vegan sugar replacement. Organic agave syrup, for example, is so much more cost-effective than maple syrup is, and it works really well here. Alternatively, you can sub it for some unrefined brown sugar too, which is also very cost-effective. Finally, while liquid aminos is a lower sodium version of soy sauce, you can just use low sodium soy sauce if needed.
• Switch It Up: Want it saltier? Add more liquid aminos/soy sauce. Sweeter? More maple syrup. Spicier? Grab that Sriracha! It’s all up to you.
• Do I Have to Use Rice Noodles? Actually, next time I’ll be using ramen noodles for this because I am now obsessed with trying this sauce and noodle combination in as many ways as possible. So no!
• Make This Gluten Free: These are my FAVOURITE brown rice noodles!
• Storage: Leftovers can be refrigerated for about 3 days in an airtight container.

Vegan noodles are lightly sautéed and tossed in a zingy sesame ginger sauce in this quick, takeout-style sesame noodles recipe! Done in just 15 minutes, you can customize this easy weeknight stir-fry with your favorite veggies and proteins. It’s quick and delicious, the perfect dinner in a hurry!

These sesame noodles prove that a delicious meal doesn’t need to take longer than 15 minutes! If you’re a lover of peanut butter ramen and takeout favorites like drunken noodles and chow fun , today’s recipe is right up your alley. Tender vegan noodles are sautéed in sesame oil, then tossed in a sweet and zesty homemade stir-fry sauce. The sauce thickens up beautifully, packed with a combination of salty soy sauce flavor, sweet maple syrup, and punchy ginger. Yum!

About This Vegan Sesame Noodles Recipe

• Just 15 minutes. Whip up these sesame noodles in one pan in minutes! I made these noodles three times in one week. It’s that easy!
• Bold, takeout-style flavors. You’ll love the sweet, savory, spicy flavors in the simple stir-fry sauce. All you need are 5 ingredients, including liquid aminos to make it gluten-free.
• Adaptable. Add your favorite stir-fry vegetables, spice up the sauce, or add a protein, such as fried tofu , to make this vegan noodles recipe your own.

Notes on Ingredients

The maple ginger sauce in this easy sesame noodles recipe is similar to the one I use in my tofu and veggie stir-fry . Here’s a look at the essential ingredients. Scroll down to the recipe card for the printable list and recipe amounts.

• Chinese Noodles – I like udon noodles or brown rice noodles for this recipe.
• Sesame Oil – For sautéeing. There’s really no substitute for the flavor of sesame oil in Asian-style recipes. In a pinch, you can use another cooking oil, but your noodles won’t have that distinct sesame taste.
• Maple Syrup – You can also use a vegan honey product if you prefer.
• Liquid Aminos – Low-sodium/light soy sauce will also work here.
• Sesame Seeds – For extra texture and savory flavor.
• Ground Ginger – You can also use fresh ginger here. In this case, you’ll need about three times the amount of fresh ginger as ground.
• Sriracha – Feel free to add more than the amount listed on the recipe card if you like your noodles extra spicy!
• Garnish – Chopped scallions and ground black pepper as finishing touches.

How to Make Vegan Sesame Noodles

These vegan sesame noodles have taken the place of store-bought ramen in our house. They’re super tasty, easy to make (as you’re about to see), and you can even eat these noodles cold, which makes them ideal leftovers. Follow these quick steps to make yourself a bowl of delicious homemade sesame noodles.

Combine the sauce ingredients.

• Mix the sauce. Whisk all the ingredients together for the sauce, and then set it aside for the time being.

Add the noodles to the pan with sesame oil.

• Cook the noodles. Bring a pot of salted water to a boil. Cook and drain the noodles according to your package’s directions. Then, heat the sesame oil in a large pan over medium-high heat. Add the noodles and stir until they begin to simmer. This usually takes about 2 minutes.

• Toss the noodles with the sauce. Pour the prepared sauce over the noodles, and stir to coat. Allow the sauce to cook with the noodles for 2 more minutes on medium-low heat. Remove everything from the heat and add chopped scallions and extra sesame seeds. Enjoy!

Tips and Recipe Variations

• Sweetener substitutions. Swap out the maple syrup for any vegan sugar replacement. Organic agave syrup, for example, is cost-effective and works well here. Alternatively, you can substitute the maple syrup with unrefined brown sugar.
• Play with the flavors. Want it saltier? Add more liquid aminos/soy sauce. Sweeter? More maple syrup. Spicier? Grab that Sriracha! It’s all up to you.
• Different noodles. Try this recipe with any long noodles you have on hand. Other good options are ramen noodles and even pasta, like linguine or spaghetti.
• Sauces. You could also try this recipe with Thai peanut sauce or teriyaki sauce (borrowed from my teriyaki tofu recipe).

Add-In Ideas

These vegan sesame noodles are great on their own, as a base for another main course, or with any of the following mixed in:

• Vegetables. Add fresh or frozen stir-fry veggies like snow peas, carrots, broccoli, mushrooms, etc.
• Tofu. Crispy tofu or baked tofu pairs perfectly with these sweet and salty noodles.
• Protein. Toss in some homemade vegan chicken or
• Garlic and herbs. Add fresh garlic, garlic powder, or garlic paste to the sauce for a garlicky version. You can also stir in green onions or cilantro.

Serving Suggestions

These sesame noodles are flavorful and filling on their own, or you can make them a complete takeout-style dinner with a side of sticky Korean gochujang tofu or General Tso’s tofu , and vegan dumplings or vegan fried rice . For something lighter, try an edamame salad or bang bang broccoli as a starter.

How to Store and Reheat Leftovers

• Refrigerate. Leftover sesame noodles can be refrigerated for up to 3 days in an airtight container.
• Reheat. You can eat these noodles cold, or reheat them in a pan over medium heat until warmed through.

More Vegan Takeout Recipes

• Thai Peanut Noodles
• Vegan Pad Thai
• Sweet and Sour Tofu
• Moo Goo Gai Pan
• Tempeh Stir-Fry

Ingredients

Noodles

• 8 ounces Chinese noodles , I love udon or brown rice noodles
• 1 ½ tablespoons sesame oil

Maple Ginger Sauce

• 3 tablespoons maple syrup , or a vegan honey product
• ¼ cup liquid aminos , or low sodium/light soy sauce
• 1 teaspoon sesame seeds
• ¾ teaspoon ground ginger
• 1 teaspoon Sriracha , or more for more heat
• Chopped scallions , for garnish
• 1/4 teaspoon ground black pepper , https://amzn.to/49DSpiX

Instructions

• Whisk all the ingredients together for the sauce. Set aside.
• Allow a pot of salted water to come to a boil. Add the noodles and cook and drain and cool according to your package’s directions.
• Heat the sesame oil in a large pan over medium high heat. Add the noodles and stir until they begin to simmer, about 2 minutes.
• Add the maple ginger sauce and stir, coating the noodles in it. Allow the sauce to cook with the noodles for 2 more minutes on medium low heat.
• Remove from heat and add chopped scallions and extra sesame seeds. Serve immediately.

Notes

• Possible Substitutions: You can swap out the maple syrup for any vegan sugar replacement. Organic agave syrup, for example, is so much more cost-effective than maple syrup is, and it works really well here. Alternatively, you can sub it for some unrefined brown sugar too, which is also very cost-effective. Finally, while liquid aminos is a lower sodium version of soy sauce, you can just use low sodium soy sauce if needed.
• Switch It Up: Want it saltier? Add more liquid aminos/soy sauce. Sweeter? More maple syrup. Spicier? Grab that Sriracha! It’s all up to you.
• Do I Have to Use Rice Noodles? Actually, next time I’ll be using ramen noodles for this because I am now obsessed with trying this sauce and noodle combination in as many ways as possible. So no!
• Make This Gluten Free: These are my FAVOURITE brown rice noodles!
• Storage: Leftovers can be refrigerated for about 3 days in an airtight container.

Vegan Sesame Noodles

Ingredients

Noodles

• 8 ounces Chinese noodles I love udon or brown rice noodles
• 1 ½ tablespoons sesame oil

Maple Ginger Sauce

• 3 tablespoons maple syrup or a vegan honey product
• ¼ cup liquid aminos or low sodium/light soy sauce
• 1 teaspoon sesame seeds
• ¾ teaspoon ground ginger
• 1 teaspoon Sriracha or more for more heat
• Chopped scallions for garnish
• 1/4 teaspoon ground black pepper https://amzn.to/49DSpiX

Instructions

• Whisk all the ingredients together for the sauce. Set aside.
• Allow a pot of salted water to come to a boil. Add the noodles and cook and drain and cool according to your package’s directions.
• Heat the sesame oil in a large pan over medium high heat. Add the noodles and stir until they begin to simmer, about 2 minutes.
• Add the maple ginger sauce and stir, coating the noodles in it. Allow the sauce to cook with the noodles for 2 more minutes on medium low heat.
• Remove from heat and add chopped scallions and extra sesame seeds. Serve immediately.

Video

Notes

• Possible Substitutions: You can swap out the maple syrup for any vegan sugar replacement. Organic agave syrup, for example, is so much more cost-effective than maple syrup is, and it works really well here. Alternatively, you can sub it for some unrefined brown sugar too, which is also very cost-effective. Finally, while liquid aminos is a lower sodium version of soy sauce, you can just use low sodium soy sauce if needed.
• Switch It Up: Want it saltier? Add more liquid aminos/soy sauce. Sweeter? More maple syrup. Spicier? Grab that Sriracha! It’s all up to you.
• Do I Have to Use Rice Noodles? Actually, next time I’ll be using ramen noodles for this because I am now obsessed with trying this sauce and noodle combination in as many ways as possible. So no!
• Make This Gluten Free: These are my FAVOURITE brown rice noodles!
• Storage: Leftovers can be refrigerated for about 3 days in an airtight container.

Nutrition

Vegan Sesame Noodles https://jessicainthekitchen.com/15-minute-sesame-noodles-with-maple-ginger-sauce/ September 1, 2021

This Vegan Pie Crust is SO tender and flaky, and perfect for all of your favorite vegan pie recipes. It comes together in a snap, requires just 4 ingredients, and stores fabulously!

I know how hard it can be to find a pre-made pie crust that’s actually vegan, and so after seeing how much you all loved my Gluten Free Pie Crust , I wanted to create a Vegan Pie Crust that uses regular flour, for ALL your occasions. Personally, I’m partial to apple pie at the moment (it is fall, after all), but you can use this pie crust for chocolate pies, cherry pies, key lime, etc. More on that below.

Why You’ll Love This Vegan Pie Crust Recipe

• Buttery and flaky . This has the flavor and texture of a traditional pie crust recipe, just without the dairy butter or shortening.
• Versatile . You can use this vegan pie crust recipe for savory pies, sweet pies, or cut it smaller to make hand pies, Vegan Pot Pies , and more. So many options!
• Easy to make . Follow the instructions below and this is a no-fail recipe made with simple, everyday ingredients.

Notes on Ingredients

Please note that this is important information on the ingredients and instructions and the FULL recipe with amounts and details can be found DOWN BELOW (scroll to it) in the recipe card.

• Flour – I used all purpose flour for this pie crust recipe.
• Salt – I like to use sea salt.
• Vegan Butter – Make sure the butter is solid and very cold. You can use homemade vegan butter if you’d like!
• Water – Also make sure the water is ice cold.

How to Make Vegan Pie Crust

Make the Dough

Add the butter to the dry ingredients.

• Mix the dry ingredients . In a large bowl, add in the sifted flour and the sea salt.
• Add the butter . Add in the cold vegan butter by cutting it into chunks, or by grating it into the flour mixture. Using a pastry cutter, fork, or just your hands, mix everything together until it resembles coarse crumbs/sand, pinching the butter together with the flour. You want everything blended together to form a coarse dough, where you can still see bits of butter that look like little pieces of coarse sand. Don’t overwork the dough.

Add the water.

• Combine with water . Add the water slowly (start with 4 tablespoons). Mix with a spoon or your hands until combined. The dough should come together easily and not be sticky.
• Form the dough into a disk . Shape the dough into a disk and don’t overwork it. Pay attention to see if it needs a bit more flour (a sprinkling) or water and add accordingly. I do not recommend adding more water than what was mentioned above.
• Let it chill . Wrap the dough up tightly in reusable wrap, and place it in the fridge for at least two hours, and up to two days.

Make the Pie Crust

Roll out the dough.

• Let the dough thaw. When ready to use, set the disk on the counter for about 5 to 10 minutes before rolling it out.
• Roll out the dough. Set down some parchment paper, dust it lightly with flour, and begin to roll out the crust. Since the parchment paper moves a lot, it may help to add some weight to the edges. Roll out into a 10 to 12 inch circle.
• Lightly flour your pie dish . Move the parchment paper with pie dough over the pie dish and begin to invert it into the dish. If it doesn’t fall perfectly, just reform with your fingers. Smooth out the bottom and edges. Ensure the pie is covering all of the pie dish, especially the bottom.
• IF your recipe calls for pre-baking : Prick the bottom with a fork lightly, then add pie weights into a parchment paper onto the pie crust. IF pre-baking, bake according to the recipe’s instructions. Enjoy!

Tips for Success

• Troubleshoot dry dough . Add a tablespoon of water at a time until it’s a bit more pliable. I usually don’t need more than 4 tablespoons, but if you sense that the dough is dry, go ahead with the above advice.
• Try not to mix with your hands too much . This will warm up the ingredients in the dough (making it sticky), and you want to make sure they stay nice and cold.
• Double if needed . This recipe is for a 9″ pie dish, but if you want to make a pie that has a lattice top, double the recipe and make two disks of dough.
• Don’t overwork the dough . Overworking the dough activates the gluten and makes the pie crust come out tough after baking. It can also make it more difficult to smoothly roll out the dough before baking.

The Best Vegan Pies to Try

You can make any pie you like with this vegan pie crust. You could even make no-bake desserts/pastries with it. Or a vegan quiche! But, staying on the topic of pies, here are some of my personal favorites:

• Pecan Pie
• Pumpkin Pie (Perfect for Thanksgiving!)
• Vegan Apple Pie is also a good idea, as is strawberry rhubarb, cherry, key lime, chocolate pudding, s’mores, etc.!
• Buttermilk Pie
• Vegan Sweet Potato Pie

How to Store Homemade Pie Crust

• Refrigerator : Store your unbaked vegan pie crust in the fridge, covered, for up to 4-5 days. Remember to let it sit on the counter for 5-10 minutes before using.
• Freezer : Freeze your pie crust, or disk of pie dough, for up to 3 months in an airtight container, or a couple tight layers of plastic wrap.

More Vegan Basics

• Vegan Heavy Cream Substitute
• How to Make Vegan Parmesan Cheese
• Cashew Milk
• Vegan Chicken
• Vegan Mayo (Thick and Creamy)

Ingredients

• 1 ½ cups all purpose flour , sifted ( 180g )
• ½ teaspoon sea salt , ( 3g )
• 8 tablespoons vegan butter , solid and very cold, diced ( 112g )
• 4-6 tablespoons ice cold water , ( 60 to 90mL )

Instructions

• Ensure all your ingredients are very cold. You want almost frozen butter that is hard.
• In a large bowl, add in the sifted flour and the sea salt.
• Add in the cold vegan butter by cutting into chunks, or by grating the butter into the flour mixture. Using a pastry cutter, fork or just your hands, mix everything together until it resembles coarse crumbs/sand, pinching the butter together with the flour. You want everything blended together to form a coarse dough, where you can still see bits of butter that look like little pieces of coarse sand. Don’t overwork.
• Add the water slowly (start with 4 tablespoons). Mix with a spoon or your hands until combined. If the dough is too dry, add a tablespoon at a time until it’s a bit more pliable. The dough should come together easily and not be sticky.
• Shape the dough into a disk and don’t overwork it. Pay attention to see if it needs a bit more flour (a sprinkling) or water and add accordingly. I do not recommend adding more water than above.
• Wrap it up tightly in reusable wrap, and place in the fridge for at least two hours up to two days.
• When ready to use, set on the counter for about 5 to 10 minutes before rolling out.
• Set down some parchment paper, dust it lightly with flour, and begin to roll out the crust. Since the parchment paper moves a lot, it may help to add some weight to the edges. Roll out into a 10 to 12 inch circle.
• Lightly flour your pie dish. Move the parchment paper with pie dough over the pie dish and begin to invert it into the dish. If it doesn’t fall perfectly, just reform with your fingers. Smooth out the bottom and edges. Ensure the pie is covering all of the pie dish, especially the bottom.
• (IF your recipe calls for pre-baking). Prick the bottom with a fork lightly, then add pie weights into a parchment paper onto pie crust. IF pre-baking, bake according to recipe’s instructions. Enjoy!

Notes

• If the Dough is Too Dry: Add a tablespoon of water at a time until it’s a bit more pliable. I usually don’t need more than 4 tablespoons, but if you sense that the dough is dry, go ahead with the above advice.
• Try Not to Mix with Your Hands Too Much: This will warm up the ingredients in the dough (making it sticky), and you want to make sure they stay nice and cold.
• What Size Pie Does This Make: This recipe is for a 9″ pie dish, but if you want to make a pie that has a lattice top, double the recipe and make two disks of dough.
• Don’t Overwork the Dough: Overworking the dough activates the gluten and makes the pie crust come out tough after baking. It can also make it more difficult to smoothly roll out the dough before baking.
• Storage: Store your unbaked vegan pie crust in the fridge, covered, for up to 4-5 days. Remember to let it sit on the counter for 5-10 minutes before using. You can also freeze your pie crust, or disk of pie dough, for up to 3 months in an airtight container, or a couple tight layers of plastic wrap.