vegan blogger

Treat yo self with these fluffy, moist & slightly addictive one bowl vanilla cupcakes ;)
You will need: 1 cup non-dairy milk and 1 tsp apple cider vinegar to let set to activate
Cream ½ cup softened vegan butter, 1 cup granulated sugar and a dash of vanilla extract. Gradually sift in 1 ½ cups flour of choice, 1 ½ tsp baking powder, ½ tsp baking soda and salt, then add milk mixture and bake at 175 C :)
I topped mine with vegan buttercream icing made with vegan butter, natvia stevia icing sugar, a dash of almond milk and vanilla extract and strawberries :)

insta: @veganzoejessica

Cruelty Free/Vegan Black Owned Makeup

Gold Label Cosmetics:

House of Uni:

Lip Fetish:

PNK Digger:


Shea Moisture: check Ulta & target site

The Lip Bar:


False Lashes

Dipped Cosmetics:

Lanakai Lashes:

Nail Polish

D.I.D Nail Paint:

Ginger and Liz:

Law Beauty Essentials:


Vegan Pumpkin Spice Cookies


  • 2 cups of flour
  • ½ cup of vegan butter
  • ¼ cup brown sugar
  • ½ cup white sugar
  • 1 tsp vanilla extract
  • 1 pinch of salt
  • ¼ cup pumpkin puree
  • ½ tsp baking powder
  • ¼ tsp baking soda
  • 1 tsp pumpkin pie spice
  • ½ dairy free chocolate chips


  1. In a large mixing bowl combine the flour, salt, baking powder, baking soda and pumpkin pie spice and mix well. 
  2. In a separate bowl mix butter, sugars and vanilla until creamy then add your pumpkin puree. 
  3. Pour your liquid ingredients to your dry ingredients and mix until well combined. Then add the chocolate chips and set aside in your fridge for 30-60 minutes. 
  4. 10 minutes before you take out your dough, preheat your oven to 170°C. 
  5. Spread a baking sheet onto your pan and spoon about 1 tbsp worth of dough onto the paper. Once completed bake in the oven for 10-15 minutes. You’ll know when they are done if the bottom of the cookie as become a nice brown color. 
  6. Let the cookies cool for about an hour and enjoy!

Vegan chili mac! This was a total experiment and it was delicious. Quinoa chili (I’ll post the recipe for that eventually) and 5 ingredient vegan mac and “cheese” 👅

The sauce is made with:
- ½ a butternut squash
- The cream of one can of coconut milk
- Approx. ½ cup of nutritional yeast
- 1/8 cup of water
- Salt to taste

Cut the squash into chunks, boil until soft, drain, and blend with the other ingredients.

This makes at least 10 servings worth of sauce, depending on how much pasta you’re having/how saucy you like it 💃🏻 make whatever pasta you like and mix in your desired amount of sauce, and then store the rest in a jar in the fridge for later use!


Vegan Pumpkin Spice French Toast


  • 4 slices of thick bread or toast
  • ¾ cup dairy free milk (I used soy)
  • 1 tsp pumpkin pie spice
  • 2 tbsp flour (I used chickpea)
  • 1 tbsp maple syrup
  • 1 pinch of salt
  • 2 tbsp pumpkin puree
  • 1 tbsp vegan butter for frying
  • 1 tsp pumpkin pie spice for garnishing (optional)
  • 1 tbsp sugar for garnishing (optional)


1. Slice your bread into equal strips and set aside.

2. Combine the remaining ingredients in a wide bowl and whisk well.

3. Melt butter in a large pan. Quickly dip the toast slices into your batter. Do not soak! Then transfer the battered slices to your heated pan and fry each side until crust has formed (about 2 minutes on each side).

4. Once all slices have finished you can roll them into a sugar mixture (optional) and serve with maple syrup. Enjoy!


Vegan Chocolate Chia Smoothie


  • 2 frozen bananas
  • 3 juicy dates
  • 1 tbsp coconut yogurt
  • 1 cup coconut rice milk
  • 1 tbsp chia seeds
  • ½ cup cold brewed coffee


  1. Cook the coffee a day in advance. Also in a jar add chia seeds, milk and yogurt and let it sit overnight.
  2. The next day the chia seeds will be gelatinous and there will still be some liquids left, which is good. 
  3. In a high speed blender combine first the coffee and the chia jar and then all the remaining ingredients. Blend until smooth and then pour into a tall glass. 
  4. I’ve been wanting to share this smoothie with you because it’s one of my favorites. It tastes like a chocolate creamy milkshake but at the same time it’s really good for you. Please enjoy!

Today’s lunch consisted of an amalgam of things lying around in my fridge 😂Rice noodles with stir fry vegetables, roasted crispy spicy chickpeas feat. my pretty lousy attempt at an avocado🌹 but hey it’s all #vegan 💓🌱😏

 ✨instagram✨: @veganzoejessica

1 portobello mushroom (sliced)
1 bell pepper (sliced)
½ onion (sliced)
1 Lime
2 tsp taco seasoning
1 tbsp olive oil
Ezekiel tortillas

Green onion
Avocado 🥑
Tomato 🍅
Vegan “Sour Cream”

Begin by heating olive oil in sauté pan over medium heat. Lightly toss lime juice, mushroom, bell pepper, and onion together. Sprinkle on taco seasoning. Transfer mixture to hot pan and lightly sauté for about 5 minutes. Serve on a warm tortilla topped with avocado, tomato, green onion, vegan “sour cream” or anything else you would like.

¼ cup unsweetened plain coconut milk yogurt
1 tsp lemon
1 tsp lime
1 tsp minced green onion


Vegan Dorm Room Advice | Grocery Haul

Just a little video I did for fun!