25+ Mouthwatering Saturday Vegan Cast Iron Skillet Recipes for a Perfect Feast

Weekends are a time to unwind, relax, and indulge in delicious meals that are both satisfying and easy to prepare.

If you’re a vegan or looking to add more plant-based options to your diet, cooking with a cast iron skillet is an excellent choice.

These versatile pans help create perfectly crisp edges, even heat distribution, and allow you to cook a wide variety of vegan dishes, from savory breakfast scrambles to hearty dinner meals.

In this blog post, we’ve gathered a collection of over 25 vegan recipes made in a cast iron skillet, perfect for a relaxing Saturday meal.

Whether you’re hosting a brunch with friends or cooking a cozy dinner for yourself, these recipes are sure to impress with their bold flavors and wholesome ingredients.

From crispy potato hashes and sizzling fajitas to creamy polenta and melt-in-your-mouth pancakes, there’s something for everyone.

25+ Mouthwatering Saturday Vegan Cast Iron Skillet Recipes for a Perfect Feast

Cooking with a cast iron skillet is a rewarding experience that allows you to experiment with a variety of flavors and textures.

With these 25+ Saturday vegan cast iron skillet recipes, you’ll never run out of ideas for your weekend meals.

Whether you’re craving a savory breakfast, a comforting lunch, or a delicious dinner, these vegan recipes make it easy to create dishes that are not only healthy but also packed with flavor.

The best part? They require minimal cleanup, making your Saturday cooking experience even more enjoyable.

So, next time you’re in the kitchen, dust off that trusty cast iron skillet and start exploring these amazing vegan dishes.

You’ll soon find that plant-based cooking can be just as exciting and flavorful as any other style of cuisine. Happy cooking!

Vegan Cast Iron Skillet Breakfast Burritos

Start your Saturday morning with a savory, protein-packed breakfast burrito, made right in your trusty cast iron skillet. This recipe combines seasoned tofu with sautéed vegetables, wrapped in a warm tortilla for a satisfying and filling meal. It’s quick, versatile, and perfect for fueling your weekend.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1 tablespoon olive oil
• 1 red bell pepper, diced
• 1 onion, diced
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 4 large flour tortillas
• 1/2 cup salsa
• 1 avocado, sliced
• Fresh cilantro for garnish (optional)

Instructions:

1. Heat the olive oil in a cast iron skillet over medium heat. Add the diced bell pepper, onion, and garlic, and sauté for 4-5 minutes until softened.
2. Add the crumbled tofu to the skillet, breaking it apart with a spoon. Sprinkle with cumin, paprika, salt, and pepper. Stir to combine, and cook for another 5-7 minutes, allowing the tofu to lightly brown and absorb the spices.
3. Warm the tortillas in a separate pan or microwave for 15-20 seconds.
4. To assemble, place a scoop of the tofu mixture in the center of each tortilla. Add a spoonful of salsa, a few slices of avocado, and sprinkle with fresh cilantro.
5. Roll up the tortillas tightly to form burritos. Serve hot with extra salsa or hot sauce on the side.

This vegan breakfast burrito is the perfect way to start your day, providing a good balance of protein, fiber, and healthy fats. The tofu mimics scrambled eggs, while the vegetables add a fresh, vibrant flavor. Customize your burritos with your favorite toppings, such as vegan cheese, sautéed spinach, or even a drizzle of vegan sour cream. Whether you’re serving it for brunch or a weekend breakfast, this dish is sure to satisfy your cravings for a hearty, plant-based meal.

Vegan Cast Iron Skillet Pizzas

Craving pizza but want to keep it plant-based? These individual vegan cast iron skillet pizzas are the answer! Crispy, golden crust, fresh veggies, and a rich tomato sauce—this recipe brings all the classic pizza flavors to your table with an easy, customizable twist.

Ingredients:

• 2 pre-made pizza doughs (or homemade if preferred)
• 1/2 cup marinara sauce
• 1 cup vegan mozzarella cheese
• 1/2 cup red onion, thinly sliced
• 1/2 cup mushrooms, sliced
• 1/4 cup black olives, sliced
• 1/2 cup bell peppers, diced
• Fresh basil leaves
• Olive oil for brushing
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 450°F (230°C).
2. Divide the pizza dough into two equal parts. Roll each dough out into a round shape to fit your cast iron skillets (about 8-10 inches in diameter).
3. Heat your cast iron skillets over medium-high heat. Once hot, lightly brush each skillet with olive oil.
4. Carefully place the dough in each skillet and cook for 2-3 minutes on the stovetop until the bottom starts to turn golden.
5. Remove the skillets from the heat and spread a generous layer of marinara sauce on top of each dough.
6. Sprinkle the vegan mozzarella cheese evenly on top, followed by the red onion, mushrooms, olives, and bell peppers. Season with salt and pepper.
7. Transfer the skillets to the preheated oven and bake for 10-12 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
8. Remove from the oven, top with fresh basil leaves, and drizzle with a little olive oil before serving.

These individual vegan pizzas offer the ideal blend of crispy crust and savory toppings. The cast iron skillet ensures an even cook, giving you that perfect crunchy base and warm, melty toppings. You can make them as light or loaded as you like, swapping in your favorite veggies or adding plant-based meats. The beauty of these skillet pizzas is their customizability, making them perfect for a fun and casual Saturday meal.

Vegan Cast Iron Skillet Apple Crisp

End your Saturday dinner with a warm, comforting vegan apple crisp, baked right in your cast iron skillet. The combination of tender, spiced apples and a crisp, oat-filled topping is a perfect way to embrace the flavors of the season. This dessert is simple, sweet, and completely plant-based.

Ingredients:

• 6 apples (Granny Smith or Honeycrisp work best), peeled, cored, and sliced
• 1 tablespoon lemon juice
• 1/4 cup maple syrup
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 cup rolled oats
• 1/2 cup flour (use gluten-free if desired)
• 1/4 cup coconut sugar or brown sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup coconut oil, melted
• 1/4 cup chopped walnuts (optional)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, toss the apple slices with lemon juice, maple syrup, cinnamon, and nutmeg. Pour the mixture into your cast iron skillet, spreading it out evenly.
3. In another bowl, combine the oats, flour, coconut sugar, cinnamon, salt, and chopped walnuts. Stir in the melted coconut oil until the mixture becomes crumbly.
4. Sprinkle the oat topping evenly over the apples in the skillet.
5. Bake for 30-35 minutes, or until the apples are tender and the topping is golden brown.
6. Let the crisp cool for a few minutes before serving with a scoop of vegan vanilla ice cream or a drizzle of coconut cream.

This vegan apple crisp is a sweet, comforting treat that can be enjoyed at any time of year, but it’s especially cozy during the fall and winter months. The cast iron skillet creates an evenly baked dessert, allowing the apples to become soft and flavorful while the topping crisps up perfectly. The addition of coconut oil and maple syrup brings a rich sweetness, while the walnuts add a delightful crunch. This simple dessert is not only delicious but also easy to prepare, making it a wonderful choice for a Saturday night treat with minimal effort.

Vegan Cast Iron Skillet Shepherd’s Pie

This vegan take on the classic shepherd’s pie is hearty, satisfying, and packed with flavor. The savory lentil and vegetable filling is topped with creamy mashed potatoes and baked to golden perfection in a cast iron skillet. It’s a complete meal that’s comforting and full of plant-based goodness.

Ingredients:

• 1 cup dried green or brown lentils, cooked
• 1 tablespoon olive oil
• 1 onion, diced
• 2 carrots, peeled and diced
• 1 celery stalk, diced
• 1 cup peas (frozen or fresh)
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 tablespoon soy sauce or tamari
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 4 large potatoes, peeled and cubed
• 1/4 cup unsweetened almond milk
• 1/4 cup vegan butter
• Fresh parsley for garnish (optional)

Instructions:

1. Preheat your oven to 400°F (200°C).
2. In a large pot, bring water to a boil and cook the potatoes until tender (about 15-20 minutes). Drain and mash with almond milk, vegan butter, salt, and pepper. Set aside.
3. Heat olive oil in a cast iron skillet over medium heat. Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened.
4. Add the garlic, tomato paste, soy sauce, thyme, rosemary, salt, and pepper. Stir to combine, and cook for 2-3 minutes.
5. Add the cooked lentils and peas to the skillet, stirring to mix everything together. Adjust seasoning if needed.
6. Spread the mashed potatoes evenly over the lentil mixture in the skillet, smoothing it out with a spatula.
7. Transfer the skillet to the oven and bake for 20-25 minutes, or until the top is golden and slightly crispy.
8. Garnish with fresh parsley and serve hot.

This vegan shepherd’s pie is a perfect dish for a cozy Saturday meal. The lentil and vegetable base is rich and flavorful, providing a satisfying protein-packed filling, while the mashed potatoes add a creamy and indulgent topping. The cast iron skillet ensures an even cook, and the result is a golden, crispy finish that’s sure to impress. This dish is filling and perfect for a family dinner or a comforting solo meal, providing a well-rounded combination of protein, vegetables, and carbs in every bite.

Vegan Cast Iron Skillet Cornbread

Nothing says comfort food like a piece of fresh, warm cornbread, and this vegan cast iron skillet recipe is the perfect way to enjoy it. With a slightly crispy crust and soft, crumbly interior, this cornbread is ideal alongside stews, soups, or even on its own with a dollop of vegan butter.

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup coconut sugar or brown sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsweetened almond milk
• 1/4 cup vegetable oil or melted coconut oil
• 1 tablespoon apple cider vinegar
• 1/4 cup corn kernels (optional for added texture)

Instructions:

1. Preheat your oven to 400°F (200°C) and lightly grease a cast iron skillet with oil.
2. In a large bowl, combine the cornmeal, flour, coconut sugar, baking powder, and salt.
3. In a separate bowl, whisk together the almond milk, oil, and apple cider vinegar. Let sit for a minute to allow the vinegar to activate the baking powder.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. If using, fold in the corn kernels.
5. Pour the batter into the prepared cast iron skillet and smooth the top with a spatula.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
7. Allow to cool slightly before slicing and serving.

This vegan cornbread is wonderfully fluffy on the inside and has a nice crispy exterior thanks to the cast iron skillet. It pairs beautifully with chili, soups, or any Southern-inspired meal. The subtle sweetness from the coconut sugar balances the savory cornbread perfectly, and the addition of corn kernels offers extra texture. It’s an easy recipe that’s sure to become a family favorite and will complement any plant-based meal.

Vegan Cast Iron Skillet Mushroom Stroganoff

Rich, creamy, and flavorful, this vegan mushroom stroganoff is a great comfort food dish to enjoy on a relaxing Saturday evening. The mushrooms are sautéed to perfection and coated in a creamy, tangy sauce, served over your choice of pasta or rice for a truly satisfying meal.

Ingredients:

• 2 tablespoons olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 12 ounces mushrooms (cremini, button, or a mix), sliced
• 1 teaspoon dried thyme
• 1 tablespoon soy sauce or tamari
• 1 tablespoon tomato paste
• 1 cup vegetable broth
• 1/2 cup canned coconut milk (or any plant-based cream)
• 1 tablespoon flour (optional, for thickening)
• Salt and pepper to taste
• Fresh parsley for garnish
• 2 cups cooked pasta or rice

Instructions:

1. Heat the olive oil in a cast iron skillet over medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
2. Add the mushrooms and thyme to the skillet. Cook for 8-10 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown.
3. Stir in the soy sauce, tomato paste, and flour (if using). Cook for 1-2 minutes to develop the flavor.
4. Add the vegetable broth and coconut milk, stirring to combine. Bring to a simmer, and cook for 5-7 minutes, until the sauce thickens to your desired consistency.
5. Season with salt and pepper to taste.
6. Serve the mushroom stroganoff over your choice of pasta or rice, and garnish with fresh parsley.

This vegan mushroom stroganoff is an indulgent dish that will satisfy your comfort food cravings without the dairy. The creamy coconut milk and savory mushrooms create a rich sauce that pairs perfectly with pasta or rice. The cast iron skillet ensures even cooking, allowing the flavors to develop and meld beautifully. It’s a simple yet luxurious meal that’s perfect for a cozy evening in.

Vegan Cast Iron Skillet Tacos

These vegan cast iron skillet tacos are a fun and easy way to enjoy a Mexican-inspired meal on a Saturday night. With spiced jackfruit as a substitute for meat, these tacos are packed with flavor and texture, topped with all your favorite fresh ingredients.

Ingredients:

• 1 can young green jackfruit in brine, drained and shredded
• 1 tablespoon olive oil
• 1 small onion, diced
• 1 bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon lime juice
• 8 small corn tortillas
• 1 avocado, sliced
• Fresh cilantro for garnish
• Salsa or hot sauce for topping

Instructions:

1. Heat olive oil in a cast iron skillet over medium heat. Add the diced onion and bell pepper and sauté for 5-7 minutes, until softened.
2. Add the shredded jackfruit to the skillet along with cumin, smoked paprika, chili powder, salt, and pepper. Stir well to coat the jackfruit in the spices and cook for 5-7 minutes, letting the jackfruit caramelize slightly.
3. Stir in the lime juice and cook for another 2 minutes.
4. While the jackfruit is cooking, warm the tortillas in a separate pan or microwave.
5. To assemble the tacos, spoon the jackfruit mixture into each tortilla. Top with avocado slices, fresh cilantro, and salsa or hot sauce.
6. Serve immediately and enjoy!

These vegan tacos are a delightful and flavorful alternative to traditional meat tacos. The jackfruit, with its naturally shredded texture, takes on the spices beautifully, offering a satisfying bite that’s perfect for taco night. The combination of creamy avocado and fresh cilantro adds a refreshing contrast, while the salsa or hot sauce gives the tacos the perfect amount of heat. Whether you’re hosting a taco party or simply enjoying a casual dinner, these tacos are sure to be a hit!

Vegan Cast Iron Skillet Fajitas

These vegan cast iron skillet fajitas are packed with vibrant vegetables, smoky spices, and a touch of lime, all served sizzling hot for a fun and interactive meal. The combination of peppers, onions, and seasoned portobello mushrooms creates a deliciously hearty filling for your fajitas, perfect for a Saturday night dinner.

Ingredients:

• 2 tablespoons olive oil, divided
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 onion, sliced
• 2 portobello mushrooms, sliced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1 tablespoon lime juice
• 6 small flour tortillas
• Fresh cilantro for garnish
• Salsa, guacamole, and vegan sour cream for topping (optional)

Instructions:

1. Heat 1 tablespoon of olive oil in a cast iron skillet over medium heat. Add the sliced bell peppers and onion, sautéing for 5-7 minutes until they begin to soften and char slightly.
2. Add the sliced portobello mushrooms and garlic to the skillet, and cook for another 4-5 minutes until the mushrooms release their moisture and become golden brown.
3. Stir in the cumin, smoked paprika, chili powder, salt, and pepper. Cook for an additional 2-3 minutes, allowing the spices to toast and coat the vegetables.
4. Remove the skillet from heat and stir in the lime juice.
5. While the fajita filling is cooling slightly, warm the tortillas in a separate pan or microwave.
6. To assemble the fajitas, spoon the vegetable mixture into the center of each tortilla and garnish with fresh cilantro. Add your favorite toppings like salsa, guacamole, and vegan sour cream.
7. Serve immediately and enjoy the sizzle!

These vegan fajitas are a flavorful, customizable, and healthy meal option for your Saturday dinner. The cast iron skillet ensures the vegetables are perfectly charred and tender, giving them a delicious smoky flavor that pairs perfectly with the spices. The lime adds a refreshing kick to balance the richness of the fajita filling. You can load them up with your favorite toppings for extra flavor and texture. It’s a fun meal that’s as interactive as it is tasty!

Vegan Cast Iron Skillet Zucchini and Tomato Gratin

A light yet flavorful vegan zucchini and tomato gratin is the perfect way to highlight the fresh produce of the season. Layered with zucchini, tomatoes, and a savory, crumbly topping, this dish is baked to perfection in a cast iron skillet, making it a hearty and delicious side or main.

Ingredients:

• 2 medium zucchinis, thinly sliced
• 2 large tomatoes, thinly sliced
• 1 tablespoon olive oil
• 1/2 cup breadcrumbs (use gluten-free if needed)
• 1/4 cup nutritional yeast
• 1/4 teaspoon dried oregano
• Salt and pepper to taste
• 1 tablespoon fresh basil, chopped

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Brush the cast iron skillet with olive oil and layer the zucchini and tomato slices in an alternating pattern, slightly overlapping each slice.
3. In a small bowl, combine the breadcrumbs, nutritional yeast, oregano, salt, and pepper.
4. Sprinkle the breadcrumb mixture evenly over the top of the zucchini and tomato layers.
5. Drizzle with a little more olive oil and bake in the preheated oven for 25-30 minutes, or until the vegetables are tender and the topping is golden and crispy.
6. Remove from the oven, sprinkle with fresh basil, and serve hot.

This zucchini and tomato gratin is a deliciously simple yet elegant dish that’s perfect for showcasing summer vegetables. The combination of the tender zucchini and juicy tomatoes, along with the crispy breadcrumb topping, makes for a satisfying, comforting meal. The nutritional yeast adds a cheesy flavor, while the fresh basil brightens up the dish. This gratin can be served as a main or as a side alongside pasta, grains, or your favorite vegan protein.

Vegan Cast Iron Skillet Tofu Scramble

A tofu scramble made in a cast iron skillet is a perfect vegan alternative to scrambled eggs. Full of flavor, texture, and color, this dish is perfect for a hearty Saturday brunch or breakfast. Paired with roasted potatoes or fresh toast, it’s a satisfying meal to start your day.

Ingredients:

• 1 block firm tofu, drained and crumbled
• 1 tablespoon olive oil
• 1/2 onion, diced
• 1/2 bell pepper, diced
• 1 cup spinach, chopped
• 1/4 cup nutritional yeast
• 1/2 teaspoon turmeric
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• Fresh parsley for garnish
• Optional: avocado and hot sauce for serving

Instructions:

1. Heat the olive oil in a cast iron skillet over medium heat. Add the onion and bell pepper and sauté for 4-5 minutes until they begin to soften.
2. Add the crumbled tofu to the skillet and cook for 5-7 minutes, stirring occasionally, until the tofu is lightly browned.
3. Stir in the turmeric, garlic powder, nutritional yeast, salt, and pepper, cooking for an additional 2-3 minutes to allow the spices to infuse into the tofu.
4. Add the spinach and cook for another 2 minutes, allowing it to wilt down.
5. Serve hot, garnished with fresh parsley, and optional sides like avocado and hot sauce.

This vegan tofu scramble is quick, nutritious, and bursting with flavor. The cast iron skillet ensures even cooking, helping to create a perfect texture with a slight crisp on the tofu while keeping the filling nature of the dish. The turmeric gives it that classic golden color, and the nutritional yeast adds a cheesy undertone. Pair it with roasted potatoes, toast, or even a side salad for a wholesome and satisfying meal.

Vegan Cast Iron Skillet Sweet Potato Hash

This vegan sweet potato hash is a delicious, filling, and colorful dish that’s perfect for a Saturday breakfast or brunch. Roasted sweet potatoes, sautéed with bell peppers, onions, and seasoned with earthy spices, come together in a cast iron skillet to create a satisfying and nutritious meal.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 onion, diced
• 1 bell pepper, diced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chili powder
• Salt and pepper to taste
• Fresh cilantro for garnish
• 1 avocado, sliced (optional for topping)
• Hot sauce (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper, and spread them in an even layer on a baking sheet. Roast for 20-25 minutes, or until they are tender and lightly browned, flipping halfway through.
2. While the sweet potatoes roast, heat a cast iron skillet over medium heat and add the remaining olive oil. Sauté the diced onion and bell pepper for 4-5 minutes until softened.
3. Once the sweet potatoes are done, add them to the skillet with the sautéed vegetables. Sprinkle in the smoked paprika, cumin, chili powder, salt, and pepper, and toss everything together.
4. Cook for another 3-4 minutes, allowing the flavors to meld and the potatoes to crisp up slightly.
5. Serve the hash hot, garnished with fresh cilantro, avocado slices, and a drizzle of hot sauce if desired.

This vegan sweet potato hash is a perfect, colorful dish that can be enjoyed any time of the day. The roasted sweet potatoes add a natural sweetness, while the spices give it a savory, smoky depth. The cast iron skillet ensures even cooking and helps create those delicious crispy edges that make this hash extra satisfying. It’s a filling, nutrient-dense meal that’s both comforting and energizing. Whether you serve it with avocado or top it with hot sauce, this dish is sure to become a weekend favorite.

Vegan Cast Iron Skillet Polenta with Mushrooms and Spinach

This vegan cast iron skillet polenta dish is the perfect balance of creamy polenta and savory sautéed mushrooms and spinach. The combination of rich flavors and textures makes this dish both comforting and satisfying for a cozy Saturday meal.

Ingredients:

• 1 cup polenta (cornmeal)
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1 onion, diced
• 2 cups mushrooms (cremini or button), sliced
• 2 cups fresh spinach, chopped
• 2 cloves garlic, minced
• 1 teaspoon thyme
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large pot, bring the vegetable broth to a boil. Slowly pour in the polenta while stirring to prevent lumps. Reduce heat to low and cook, stirring frequently, for about 20 minutes, until the polenta is thick and creamy. Season with salt and pepper.
2. While the polenta is cooking, heat the olive oil in a cast iron skillet over medium heat. Add the onion and cook for 5-7 minutes until softened.
3. Add the mushrooms and garlic to the skillet and cook for 8-10 minutes, stirring occasionally, until the mushrooms are golden and tender.
4. Stir in the fresh spinach and thyme, and cook for another 2-3 minutes, until the spinach wilts.
5. Once the polenta is done, stir in the nutritional yeast (if using) and adjust seasoning with salt and pepper. Spoon the creamy polenta into bowls and top with the mushroom and spinach mixture.
6. Garnish with fresh parsley and serve hot.

This vegan polenta with mushrooms and spinach is a wonderfully hearty meal. The creamy polenta serves as the perfect base for the rich and earthy flavors of sautéed mushrooms, with the spinach adding a lovely freshness. The cast iron skillet ensures even cooking and browning, giving the mushrooms a satisfying texture. This dish is simple to prepare, making it an ideal option for a comforting Saturday evening.

Vegan Cast Iron Skillet Sweet Potato and Black Bean Quesadillas

These vegan sweet potato and black bean quesadillas are a perfect blend of flavors and textures, making them an excellent choice for a casual Saturday meal. The sweet potatoes and black beans provide a hearty, protein-packed filling, while the crispy, golden tortillas offer a satisfying crunch.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup cooked black beans (or one 15-ounce can, drained and rinsed)
• 1/2 cup corn kernels (optional)
• 4 large flour tortillas
• 1/4 cup vegan cheese shreds (optional)
• Fresh cilantro, for garnish
• Salsa and guacamole for serving

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper, and spread them out on a baking sheet. Roast for 20-25 minutes, or until tender and lightly caramelized.
2. While the sweet potatoes are roasting, heat a cast iron skillet over medium heat. Warm the tortillas for 1-2 minutes on each side, just to soften them. Remove from the skillet and set aside.
3. In a large bowl, combine the roasted sweet potatoes, black beans, and corn (if using). Adjust seasoning to taste.
4. Once the tortillas are warm, spoon the sweet potato and black bean mixture onto half of each tortilla. Sprinkle with vegan cheese, if using, and fold the tortilla in half to form a quesadilla.
5. Return the cast iron skillet to the heat and cook the quesadillas for 2-3 minutes on each side, pressing gently with a spatula, until the tortillas are crispy and golden brown.
6. Serve the quesadillas hot, garnished with fresh cilantro, and accompanied by salsa and guacamole.

These vegan sweet potato and black bean quesadillas are a flavorful and filling option for lunch or dinner. The sweet potatoes bring a slight sweetness that pairs perfectly with the savory black beans and smoky spices. The cast iron skillet gives the tortillas a crispy, golden crust, ensuring every bite is satisfying. Serve these quesadillas with your favorite toppings for a complete and delicious meal.

Vegan Cast Iron Skillet Lasagna

This vegan lasagna made in a cast iron skillet is packed with layers of flavorful tomato sauce, creamy cashew ricotta, and hearty vegetables. The combination of spices and fresh ingredients makes it a delightful and comforting dish that’s perfect for a Saturday night dinner.

Ingredients:

• 9-12 sheets lasagna noodles (depending on the size of your skillet)
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 cups mushrooms, sliced
• 1 zucchini, diced
• 2 cups spinach, chopped
• 2 cups marinara sauce (store-bought or homemade)
• 1/4 cup fresh basil, chopped
• 1 cup cashew ricotta (or store-bought vegan ricotta)
• 1 tablespoon nutritional yeast (optional)
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C). Cook the lasagna noodles according to package instructions. Drain and set aside.
2. Heat the olive oil in a cast iron skillet over medium heat. Add the onion and garlic, and cook for 4-5 minutes until softened.
3. Add the mushrooms, zucchini, and spinach to the skillet, and cook for another 5-7 minutes until the vegetables are tender. Season with salt and pepper.
4. Stir in the marinara sauce and fresh basil, and let the mixture simmer for 5 minutes.
5. To assemble the lasagna, spread a layer of the vegetable sauce mixture at the bottom of the skillet. Place a layer of lasagna noodles over the sauce. Add a layer of cashew ricotta, then repeat the process until all ingredients are used, finishing with a layer of sauce on top.
6. Sprinkle with nutritional yeast for a cheesy flavor, if desired, and bake for 25-30 minutes, or until the top is golden and bubbly.
7. Let the lasagna rest for 10 minutes before slicing and serving.

This vegan lasagna is a hearty, comforting dish that’s perfect for sharing with friends or family. The cast iron skillet ensures that the lasagna is cooked evenly and the edges are beautifully crisp. The cashew ricotta adds a creamy, cheesy texture, while the combination of mushrooms, zucchini, and spinach provides a fresh and flavorful filling. It’s a vegan twist on a classic favorite that’s sure to impress.

Vegan Cast Iron Skillet Pancakes

Fluffy, light, and delicious, these vegan cast iron skillet pancakes are perfect for a Saturday morning brunch. With a slight crisp on the outside and a tender, airy interior, these pancakes are easy to make and absolutely satisfying when topped with fresh fruit or maple syrup.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 cup unsweetened almond milk (or any plant-based milk)
• 2 tablespoons vegetable oil or melted coconut oil
• 1 teaspoon vanilla extract
• Fresh berries and maple syrup for serving

Instructions:

1. Preheat your cast iron skillet over medium heat and lightly grease it with oil or cooking spray.
2. In a large bowl, whisk together the flour, baking powder, sugar, and salt.
3. In a separate bowl, mix the almond milk, vegetable oil, and vanilla extract.
4. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix – the batter should be slightly lumpy.
5. Spoon 1/4 cup of batter onto the skillet for each pancake. Cook for 2-3 minutes on one side until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown on both sides.
6. Remove the pancakes from the skillet and serve immediately with fresh berries and maple syrup.

These vegan cast iron skillet pancakes are a simple, delicious breakfast or brunch option. The cast iron skillet gives the pancakes a slightly crisp exterior while keeping the inside soft and fluffy. The recipe is incredibly easy to prepare and can be customized with your favorite toppings. Whether you enjoy them with fruit, syrup, or nut butter, these pancakes are sure to be a hit at your weekend table!

Note: More recipes​ are coming soon!