< Back Butter Cookies Prep Time: 10 Minutes Cook Time: 15 Minutes Level: Quick & Easy About the Recipe These cookies come together in one bowl, with just a few simple ingredients, and deliver the most incredible buttery flavor—without the butter! No one will know these are vegan! Soft, chewy, and melt-in-your-mouth delicious, they’re the perfect quick treat for any occasion. Ingredients 2/3 cup plant-based butter or coconut oil just softened 1/2 cup powdered sugar 2 Tablespoons of white sugar 1 teaspoon of vanilla extract 1 1/2 cups of Biscuit and Baking Mix 1/4 cup cold water (as needed) Preparation Step 1 Preheat oven to 350°F and line a baking sheet with parchment paper. Step 2 In a medium bowl, combine the plant-based butter or oil, powdered sugar, white sugar and vanilla extract. Use a whisk or hand mixer to beat until light and fluffy. Step 3 Slowly add the Biscuit and Baking Mix in 1/2 cup at a time along with the cold water (may not need the entire 1/4 cup) until a solid ball of dough forms. Step 4 Wrap the dough in plastic wrap and refrigerate for at least an hour until the dough has hardened. If you're not using it immediately, the dough can be stored in the fridge for up to 3-4 days. Step 5 Shape the cookies one of two ways: Roll the dough into a log and slice 1/4" rounds or roll it out to 1/4" thick and use a cookie cutter to make your desired shapes. Both methods work great! Step 6 Place the cookies on the prepared baking sheet and bake in the preheated oven for 12-15 minutes , or until the bottoms are slightly golden brown Previous Next

< Back Soft Pretzels Prep Time: 10 Minutes Cook Time: 15 Minutes Serves: 6 - 8 Servings Level: You Got This! About the Recipe Yeast-free soft pretzels! There’s nothing better than a warm, soft pretzel fresh from the oven - golden on the outside, chewy on the inside, and perfectly salted. And the best part? No yeast to proof, just mix, twist, bake and enjoy! Made with our Everyday Baking Mix, these pretzels are amazingly simple to make - just add a little sugar and water, twist, bake, and enjoy! They’re a cozy, homemade snack that comes together fast and tastes like bakery perfection. Pair them with your favorite mustard for the ultimate savory bite! Ingredients Pretzels 2 3/4 cup Everyday Baking Mix 1 Tablespoon of brown or white granulated sugar 1 cup water Baking Soda Bath 1/2 cup of baking soda 9 cups of water Preparation Step 1 Preheat oven to 400°F and line a large cookie sheet or two standard cookie sheets. with parchment paper. Step 2 In a large bowl, combine the Everyday Baking Mix and sugar . Add the water and stir until a soft dough forms. Step 3 Knead gently until smooth - about 1–2 minutes. Step 4 Lightly flour your working surface and divide the dough into 6-8 pieces and roll each piece of dough into a long, thin, sausage-like shape. Fold the corners over and twist in the middle to form a pretzel shape. Place each pretzel on your prepared sheet(s). Repeat with the remaining dough balls. Step 5 In a large pot, bring 9 cups of water and ½ cup of baking soda to a gentle boil. Step 6 Carefully drop each pretzel into the baking soda bath for 10–15 seconds , then remove with a slotted spoon and place back on your parchment-lined baking sheet(s). Step 7 Brush with oil and sprinkle with coarse salt (optional). Step 8 Bake for 12–15 minutes , or until golden brown. Let cool and enjoy with your favorite mustard or plant-based cheese dip! Previous Next

< Back Pig-Free "Pigs" in a Blanket Prep Time: 30 Minutes Cook Time: Around 30 Minutes total for the carrots and the biscuits (1 hr. marinate time) Level: Adventurous About the Recipe These carrot "Pigs in a Blanket" are the perfect plant-based twist on a classic favorite! With a delicious smoky flavor from liquid smoke and a flaky, golden crust using our Biscuit & Baking Mix, they’re a crowd-pleasing appetizer for any event—game days, parties, or just a fun snack. You won’t miss the original with these tasty, bite-sized treats! Ingredients For the "Pigs" 16 oz bag of baby carrots For the Blanket 2 cups of the Biscuit and Baking Mix 6 tablespoons vegan butter / coconut oil 2/3 cup vegan milk For the Marinade 1/2 cup soy sauce 1/2 cup vegetable broth 2/3 cup apple cider vinegar 3 tablespoons maple syrup 1 tablespoon yellow mustard 1 tablespoon garlic powder 3 tablespoons liquid smoke (start with 1 tablespoon and add more to taste as this is a very strong flavor) 1 tablespoon onion powder 1 tablespoon juice from pickled pepperoncinis (can substitute white vinegar) Preparation Step 1 Preheat oven to 450°F Step 2 Prepare the "Pigs": Combine all marinade ingredients in a deep saucepan and adjust amounts to desired taste. Add in baby carrots and bring to a boil. Simmer, covered, for about 10 minutes until fork tender. Turn off heat and leave to marinate for 1 hour. Step 3 Prepare the "Blanket": Make the biscuit dough per biscuit recipe on the back of the Biscuit and Baking Mix package. Separate dough into 4 equal sized balls - this is just to make the dough more manageable. You can also keep as one large dough ball. Roll dough balls out into 1 /8th inch thick rectangles approximately 6 - 7 inches wide. With a pizza cutter, cut long triangular shaped wedge s out of the rectangles. The wide side of the wedge should be slightly less wide than a baby carrot. The finished wedge should be about 6 - 7 inches long. Step 4 Put them together: Place a carrot on the wide end of a wedge, roll it up to wrap the dough around the carrot, and pinch the seam to seal. Place blanketed carrots, seam side down, on a parchment lined baking sheet. Repeat for all carrots. Bake at 450 for 10 - 15 minutes or until golden brown. Previous Next

< Back Cinnamon Rolls Prep Time: 20 Minutes Cook Time: 15 Minutes Level: Adventurous About the Recipe Warm, gooey, and deliciously biscuity, these cinnamon rolls are made with our vegan, organic Biscuit & Baking Mix for a taste that's oh so indulgent. Perfect for breakfast, brunch, or an anytime treat, they bring comfort with every bite. Ingredients Dough : 2 cups Biscuit & Baking Mix 3 teaspoons sugar 2/3 cup vegan milk 2 tablespoons melted vegan butter Filling : 2 tablespoons vegan butter 1/4 cup sugar 2 teaspoons cinnamon 1 teaspoon vegan milk Preparation Step 1 Preheat the oven to 400°F. Step 2 Prepare the Dough: In a large mixing bowl, combine the Biscuit & Baking Mix and sugar. In a separate small bowl, mix 2/3 cup vegan milk with 2 tbsp melted vegan butter . Pour wet ingredients into dry ingredients and stir until a dough ball forms, Knead the dough for a few minutes, until smooth; then wrap in plastic wrap and refrigerate for 15 minutes to let it rest. Step 3 Prepare the Filling: In a small saucepan, melt the vegan butter with 1 tsp vegan milk . Whisk in the cinnamon and sugar until smooth. Step 5 Assemble the Rolls: Transfer the chilled dough to a floured surface and fold it over itself a couple of times. Roll the dough into an 8 x 16 inch rectangle , about 1/4 inch thick. Spread the filling evenly over the dough rectangle, leaving 1/4 inch space at the top without any filling. Starting from the bottom, loosely roll the dough into a log. Cut the log into 1 1/2-inch pieces and place each roll onto a parchment-lined baking sheet. Step 6 Bake the rolls for 15 minutes or until golden brown. Previous Next

< Back Vanilla Cake Prep Time: 10 Minutes Cook Time: 25-30 Minutes Serves: 10 Servings Level: You Got This! About the Recipe Our vegan vanilla cake is a celebration of simplicity and flavor. Made with our organic Everyday Baking Mix, it’s delightfully light and fluffy without the need for any oil. Whether you're baking for a special occasion or a quick dessert, this cake comes together in no time, delivering a moist and tender crumb with the perfect hint of vanilla. Effortless to prepare and irresistibly delicious, it’s a sweet treat everyone will love! Ingredients Vanilla Cake 1 3/4 cups Everyday Baking Mix 1 cup white sugar 1 cup vegan milk 2 teaspoons vanilla extract 1 tablespoon distilled white vinegar or apple cider vinegar Frosting 3 1/4 cups powdered sugar 3 tablespoons vegan butter or coconut oil 4 tablespoons vegan milk 2 teaspoons vanilla extract Preparation Step 1 Preheat oven to 350 °F. Oil two 7-inch pans and set aside. *Alternatively, you can use a 9-inch round cake pan or 9x13 rectangle pan for a single layer cake (bake for 30 min.) or 12 cupcakes (bake for 20-25 min.). Step 2 Prepare the cake: In a large bowl, combine the Everyday Baking Mix and sugar and mix or sift to ensure no clumps. Add in the vegan milk, vanilla, and vinegar and whisk until combined. DO NOT OVERMIX! This is key to ensuring the cake doesn't fall. Divide batter evenly between your pans and cook for 25-30 minute s or until a toothpick or knife comes out of the center clean. Let the cakes cool in the pans for a few minutes before transferring to a wire rack to cool completely. Step 3 Prepare frosting: Add the powdered sugar, vegan butter, half the vegan milk and vanilla extract to a mixing bowl. Using an electric mixer, start at low speed and gradually increase the speed as you slowly add in the rest of the milk. * Tip: if your frosting is too thin, add a bit more powdered sugar and if too thick, add a bit more plant-based milk. Step 4 Once your cake is completely cool, add the frosting (and any toppings you chose) and ENJOY! Previous Next

Compassionate Kitchen is a vegan, organic, and sustainable pantry staples brand. All of our products are vegan certified, USDA certified organic, and sustainably packaged. We only use clean, limited ingredients like unbleached and unbromated 100% whole grain wheat flour. About Us Meet Jessica & Jon Hi, we’re Jessica and Jon Crane, the founders of Compassionate Kitchen. Our journey started from a deep love for animals, the planet, and the belief that food should be both kind and delicious. With our love of veganism and desire to make a difference, we set out to recreate the comfort foods many of us grew up with—only now made healthier, kinder, and always plant-based. We’ve spent years cooking, baking, and learning how food impacts everything—from personal health to global systems. When we became parents, we knew it was time to build the kind of brand we’d always wanted: one rooted in compassion, sustainability, and joy. At Compassionate Kitchen, we’re here to make baking simple, satisfying, and better for all.

< Back Pizza Crust Prep Time: 10 Minutes Cook Time: 15 - 20 Minutes Level: Quick & Easy About the Recipe Ditch the store-bought frozen pizzas and elevate your pizza night with a crust made from our versatile organic Biscuit and Baking Mix. Whether you prefer thin and crispy or soft and chewy, this mix creates the perfect foundation for your favorite toppings. Quick to prepare and endlessly customizable, it’s the ideal way to enjoy delicious, plant-based pizza from the comfort of your home. Add sauce, sprinkle on your favorite toppings, and bake your way to pizza perfection! Ingredients 1 cup Biscuit & Baking Mix 1/3 cup vegan milk 3 tablespoon extra-virgin coconut oil / vegan butter Preparation Step 1 Preheat oven to 450 °F and line a baking sheet or p izza pan with parchment paper. If using a pizza stone, place in oven while preheating. *This recipe will make one 8" - 10" round pizza (about the size of a medium pizza). Double the recipe for a large pizza. Step 2 In a medium bowl, combine Biscuit & Baking Mix with the vegan butter or coconut oil and mash the butter or oil into the Mix with the back of a fork until the largest clumps are pea sized. Step 3 Slowly add in vegan milk and mix until just moistened and you have a ragged ball of dough. Step 4 Transfer the dough ball to a floured surface and fold it over itself several times. Step 5 Roll out dough or flatten with your hands until it is about 1/4" thick. *You can shape it into a rectangle or a circle, depending on your baking sheet and preference. Step 6 Place on parchment lined baking sheet and top with your favorite sauce and toppings. Step 7 Bake for 15 - 20 minutes or until crust is golden brown. Previous Next

< Back Tortillas Prep Time: 20 Minutes Cook Time: 5 - 7 Minutes Level: Adventurous About the Recipe With our organic Biscuit & Baking Mix, making fresh tortillas at home has never been easier. Whether you cook them in a hot, dry skillet for a soft, bubbly texture or bake them in the oven for a lightly golden finish, these tortillas are versatile and delicious. Add your own spices, herbs, or flavors to create unique variations perfect for tacos, wraps, or dipping. Elevate every meal with plant-based tortillas made from simple, organic ingredients—because homemade always tastes better! Ingredients 2 cups Biscuit & Baking Mix 2/3 cup vegan milk 2 tablespoons olive oil Preparation Step 1 Preheat oven to 450 °F with a pan or pizza stone in it (or heat a non-stick skillet or cast-iron pan over medium heat). Step 2 Add Biscuit & Baking Mix to a medium bowl. Step 3 Whisk together vegan milk and olive oil . Step 4 Slowly incorporate the wet ingredients into the Biscuit & Baking Mix. *Add more milk or mix as necessary until you have a cohesive ball of dough. Step 5 Place dough on floured surface and knead until smooth and elastic and divide into 6 golf sized balls. Step 6 Flatten and roll out each dough ball until they are abou t 1/8" thick and round shape. Step 7 Cooking: Oven: Carefully place the tortilla on a pan or in a cast iron skillet in the preheated oven. Bake for 8-10 minutes , flipping halfway, until lightly golden and cooked through. Skillet: Heat a dry skillet over medium heat. Place the tortilla in the skillet and cook for 2-3 minutes , until bubbles begin to form. Use a spatula to lift the edge, flip the tortilla, and cook for another 2-3 minutes on the other side. Step 8 Let cool completely on a paper towel and once cool, store in airtight container. Previous Next

< Back Cinnamon Roll Muffins Prep Time: 15 Minutes Cook Time: 15-18 Minutes Serves: 12 Muffins Level: You Got This! About the Recipe These Cinnamon Roll Muffins are everything you love about a classic cinnamon roll — soft, sweet, and full of cozy cinnamon flavor - these oil-free muffins are the easiest way to enjoy a cinnamon roll without the rolling! Made with our Everyday Mix, a little sugar, and cinnamon streusel throughout, they bake up incredibly light and fluffy without any oil. They’re the perfect morning treat or afternoon pick-me-up — quick to make, warm from the oven, and guaranteed to fill your kitchen with that irresistible cinnamon roll aroma. Ingredients Muffins 1 3/4 cups of Everyday Mix 3/4 cups of white sugar (or preferred sugar substitute) 1 1/2 teaspoons of vanilla extract 1 cup of plant-based milk Cinnamon Streusel 1/3 cup of flour (or mix if you don't have) 1/3 cup of packed brown sugar (or dark sugar substitute) 1 tablespoon of cinnamon 3 tablespoons of plant-based butter or coconut oil Glaze 1/2 cup powdered sugar 1/2 teaspoon of vanilla extract 1-2 tablespoons of plant-based milk Preparation Step 1 Preheat oven to 375°F and line a 12-muffin pan with either oil or cupcake/muffin liners. Step 2 Add the Mix and sugar to a medium bowl. Gently stir in the vanilla extract and plant-based milk until everything comes together — be careful not to overmix. Set aside. Step 3 To make the streusel, mix together the flour (or Mix), brown sugar , and cinnamon in a small bowl . Add the melted butter and stir until everything comes together and the streusel starts to form small, buttery clumps. Step 4 Scoop about 2 tablespoons of the muffin batter into each liner. Then crumble the streusel on top. Now add around 2 more tablespoons of batter and a bit more streusel on top. Repeat for remaining muffins. Step 5 Bake the muffins in the preheated oven for the around 15-18 minutes (can cook a bit longer for crunchier crust on top). Remove the muffins and allow to cool completely on a cooling rack (around 10-15 minutes). Step 6 To make the glaze, combine the powdered sugar and vanilla, then slowly whisk in the plant-based milk . Continue whisking (or use a hand mixer) until smooth and glossy — thick but still easy to pour. Step 7 Drizzle the glaze over the muffins, then serve, and enjoy! Previous Next

< Back Brownies Prep Time: 15 Minutes Cook Time: 35-40 Minutes Serves: 16 Servings Level: Quick & Easy About the Recipe These vegan brownies are everything you love about a classic brownie—rich, chocolatey, and perfectly sweet—but with a plant-based twist! They have a slightly cake-like texture that melts in your mouth, and you can easily customize them with extra chocolate or nuts. Best of all, they’re made without any oil, so they’re lighter, but just as indulgent! Ingredients 1 cup of water 4 tablespoons of ground flax 1 cup white sugar 1 cup of brown sugar 1 tablespoon of vanilla extract 1 cup of Everyday Baking Mix 1 cup of unsweetened cacao powder Optional: Vegan chocolate chips and/or walnuts Preparation Step 1 Preheat oven to 350°F and oil a 7X11 pan. Step 2 In a small bowl, mix the ground flax, vanilla extract, and water, then set aside. Step 3 In a large bowl, combine the white sugar, brown sugar, Everyday Baking Mix, and cacao powder . Mix until well combined and free of lumps. Step 4 Slowly pour the flax mixture, vanilla, and water over the dry ingredients and mix until just combined, being careful not to overmix. Step 5 If adding extra chocolate or nuts, gently fold them in before pouring the batter into the prepared pan. Step 6 Bake for 30–45 minutes. The brownies may look undercooked but will firm up as they cool. Let them cool for 30 minutes before serving. Previous Next

< Back Pot Pie Prep Time: 25 Minutes Cook Time: 30-40 Minutes Serves: 8 Servings Level: You Got This! About the Recipe This cozy vegan pot pie features a flaky, golden crust made effortlessly with our instant, just-add-water mix. Customize the filling with your favorite medley of vegetables—whether you prefer classic carrots and peas, vibrant bell peppers, or hearty mushrooms and greens. Bursting with plant-based goodness, this pot pie is as versatile as it is delicious, making it the perfect meal to warm your soul and satisfy every craving. Simple to prepare and packed with veggies, it’s comfort food at its best! Ingredients Pie Crust 2 cups Everyday Baking Mix 3/4 cup water (or vegan milk) Filling 1 medium onion, diced 1 russet potato, diced 1 small bag of mixed frozen vegetables 1 cup cauliflower, diced 1 celery rib, diced 8 oz tofu, cubed 3 garlic cloves, minced 1 cup veggie stock 1 cup plant-based milk 3 tablespoons flour Preparation Step 1 Preheat oven to 375 °F. Step 2 Prepare the Pie Crust: In a medium bowl, combine the Everyday Baking Mix with the water. Lightly knead the dough for 1–2 minutes, just until it forms a cohesive ball. * Pro Tip: Avoid over-kneading to keep the crust flaky. Cover the dough and set it aside while you prepare the filling. Step 3 Prepare the Filling: Heat olive oil in a large skillet over medium heat . Add the onion and sauté for about 5 minutes, until softened. Stir in the garlic and cook for another minute. * If you like your tofu a bit crispier you can pan fry it for a few minutes with the garlic and onions. Add the frozen vegetables, vegan milk, and vegetable stock. Stir to combine and bring the mixture to a simmer. Once simmering, stir in the tofu . Return to a simmer and let it cook uncovered for 5 minutes. Sprinkle in 4 tablespoons Everyday Baking Mix a nd stir well. Let it simmer for a few more minutes until the filling starts to thicken. Cover the skillet, remove it from the heat, and set aside. Step 4 Assemble the Pot Pie: Divide the dough into two portions: *Make one portion about 10% larger than the other (this will be the bottom crust). Roll out the larger dough ball into a 15-inch circle. Carefully place it into a 9-inch pie pan, letting the edges hang over slightly. Roll out the smaller dough ball into an 11-inch circle for the top crust. Pour the prepared filling into the pie pan, spreading it out evenly. Place the smaller dough circle on top. Press the edges of the top and bottom crusts together and crimp them using your fingers or a fork to seal. Use a knife to cut four slits in the top crust to allow steam to escape during baking. Step 5 Bake the Pot Pie: Place pot pie in the center of the preheated oven ( 375 °F) and loosely tent with foil to prevent the crust from browning too quickly. Bake for 45 minutes , removing the foil for the last 10 minutes to allow the crust to become golden brown. Let the pot pie cool slightly before serving to allow the filling to firm. Previous Next

< Back Pancakes Prep Time: 5 Minutes Cook Time: 10 Minutes Serves: 10-12 Servings Level: Quick & Easy About the Recipe Our vegan, organic instant mix just made pancakes easier and better! Crafted without any added oils, it delivers light, airy pancakes with the perfect golden finish. Simply add your favorite plant-based milk or water for a stack that’s comforting and satisfying. Whether you’re treating yourself to a weekend brunch or a quick weekday meal, this mix offers a guilt-free way to enjoy pancakes without compromising on flavor or texture. Made with organic ingredients, no refined sugars, and packaged sustainably, every bite supports a kinder world—for you, the animals, and the planet. Add fresh fruit, a drizzle of maple syrup, or a sprinkle of cinnamon to create your perfect breakfast experience. Ingredients 2 cups Everyday Baking Mix 1 1/2 cups water 1/4 teaspoon vanilla extract 2 tablespoons maple syrup or agave Preparation Step 1 Preheat a lightly oiled griddle or pan over medium heat. Step 2 In a medium bowl, mix together water, vanilla extract, and maple syrup or agave. Step 3 Fold in Everyday Baking Mix and stir until just combined. The batter should be a bit lumpy - avoid over-mixing. Step 4 Pour 1/4 cup of batter onto preheated griddle or pan. Cook 1-2 minutes until edges are dry and bubbles form on the surface. Flip and cook 1-2 minutes on the other side Step 5 Serve warm with your favorite butter, toppings and/or syrup. Enjoy! *2 cups of Everyday Baking Mix make approximately 10-12 pancakes (4 inches each). Previous Next