Vegan Recipes

vegan Strawberry Compote


  • 2 cups fresh or frozen strawberries, hulled and halved
  • 1/4 cup maple syrup or agave nectar (adjust to taste)
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest (optional for added flavor)
  • 1 teaspoon vanilla extract (optional)


  1. Prepare the Strawberries:
    • If using fresh strawberries, hull and halve them. If using frozen strawberries, you can use them directly without thawing.
  2. Combine Ingredients:
    • In a medium saucepan, combine the strawberries, maple syrup (or agave nectar), and lemon juice.
  3. Cook the Compote:
    • Place the saucepan over medium heat and bring the mixture to a gentle boil.
    • Reduce the heat to low and let it simmer for about 10-15 minutes, stirring occasionally. The strawberries will release their juices and the mixture will start to thicken.
  4. Add Flavorings:
    • If using, stir in the lemon zest and vanilla extract during the last few minutes of cooking.
  5. Adjust Consistency:
    • If you prefer a smoother compote, you can mash the strawberries with a fork or potato masher while they cook. For a chunkier texture, leave the strawberries as they are.
  6. Cool and Store:
    • Once the compote has thickened to your desired consistency, remove it from the heat.
    • Allow it to cool slightly before transferring to a jar or airtight container.
    • Store in the refrigerator for up to a week.

Serving Suggestions:

  • Serve the compote warm or chilled over pancakes, waffles, oatmeal, yogurt, or vegan ice cream.
  • Use it as a filling for crepes or as a topping for toast.

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