This quinoa bowl recipe is quick, colorful, and an easy way to get your plant-powered protein in a one-dish meal. And while it looks like there’s a bit of prep involved, that’s not the case at all! The only cutting involved is the bell pepper. If you’re really slothful, well-stocked supermarkets sell cut bell pepper. But really, you can do this.
Grating carrots isn’t much fun, though, so we’ll use pre-grated, which are easy to find. The edamame and cashews add even more heft to quinoa’s already impressive protein profile. The only task you’ve got is to arrange the toppings artfully over cooked quinoa, then pass around the flavorful dressing. more→
A number of nourishing ingredients mingle in this baked vegan chickpea burger. Though it’s tasty enough to be eaten plain as a side dish, it’s makes a great sandwich as well. Either way, try it with Quick Tartar Sauce, whose recipe follows.
Makes: About 8 burgers
- 1 tablespoon olive oil
- 1 medium onion, minced
- 2 medium carrots, thinly sliced
- 2 large celery stalks, strings removed and diced
- 2 cloves garlic, minced
- 1 1/2 cup cooked or one 15- to 16-ounce can chickpeas, drained and rinsed
- 1/2 cup wheat germ, quinoa flakes, hemp seeds,
or quick-cooking oats, or a combination
- 2 teaspoons salt-free seasoning blend (such as Frontier or Mrs. Dash)
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- Juice of 1/2 lemon (about 2 tablespoons)
- 2 tablespoons tahini (sesame paste)
- 1/4 cup fresh parsley or cilantro leaves
- Salt and freshly ground pepper to taste
Preheat the oven to 350 degrees F.
Heat the oil in a medium skillet. Add the onion and sauté over medium heat until translucent. Add the carrot, celery, and garlic, and sauté until all the vegetables are tender and golden.
Combine the vegetable mixture with the remaining ingredients in a food processor. Pulse on and off until the mixture is evenly and finely chopped, but don’t puree.
Drop by 1/3 cup portions onto an oiled nonstick baking sheet (or better yet, a baking sheet lined with baking parchment) and flatten gently.
Bake for 30 minutes, flipping each burger after 20 minutes. Serve on bread or rolls or on their own; either way, they’re made even more delicious with Quick Tartar Sauce, following.
Quick Tartar Sauce
Makes about 2/3 cup
- 1/2 cup vegan mayonnaise
- 1 tablespoon sweet pickle relish
- 1 to 2 teaspoons prepared mustard, or to taste
Combine all the ingredients in a small bowl and stir together until well blended.
Here are lots of tasty options to explore for portable vegan sandwiches and wraps — easy ideas for vegans and vegetarians that are great for school lunches and for adults who are tired of pricey restaurant lunches and need some fresh brown bag vegan sandwiches and wraps options. You might also like 10 Easy Vegan Wraps to Make in 10 Minutes or Less. Shown above, Hummus, Cucumber, and Avocado Wrap; photo by Lori Maffei. more→
Even people who say they don’t like beans often like chickpeas. Here are some of our favorite healthy chickpea recipes — easy, tasty, and vegan. Chickpeas are among the most flavorful of the legume family, and add flavor, protein, and texture to so many kinds of dishes — soups, stews, pastas, salads, and sandwiches. Add them to your repertoire today! more→
VegKitchen readers love brown rice for its versatility, and its superior nutrition profile as compared to white rice. And while there are more whole grains to choose from today — quinoa, farro, spelt, and others — brown rice seems to hold its own as a favorite staple. It’s inexpensive (especially bought in bulk) and so versatile. Here are some of our best brown rice recipes — healthy, easy, and of course, vegan. If you’d like even more, see our extensive list of brown rice recipes.
There are tons of recipes out there for oven roasted chickpeas, but I question the need to turn the oven on for one, or even two can’s worth of this tasty legume. Instead, we’ll show you how to roast chickpeas in a skillet, and give them a variety of flavors each time — spicy, savory, and even sweet.
The result might not be quite as crispy as what you’d get from oven-roasting, but it also sidesteps the tendency to dry out. What you’re left with are flavored chickpeas to snack on with no guilt, and far fewer calories than the equivalent volume of nuts. more→
Sweet potatoes are vegetable heaven! If you do absolutely nothing other than bake or microwave them, they’re still as delicious as all heck. Not to diss regular potatoes, but sweet potatoes have them beat in nutrients, especially in vitamin A and C. Though sweet potatoes are super tasty in their own right, stuffing them with other tasty ingredients takes them to a whole new level. You haven’t really had the ultimate sweet potato experience until you’ve tried one of these 6 fantastic ways to stuff sweet potatoes. more→
Pizza is such a convenient main dish to make at home, now that great crusts and sauces get you started. Just add veggies! Here are our favorite easy vegan pizza recipes. Garlicky Fresh Tomato and Basil Pizza (shown at top) is a fresh take on the classic fresh tomato and basil pizza known as Margherita. This variation is packed with extra flavor from garlic and black olives. more→
Once you have some brown rice cooked, this hearty cauliflower rice pilaf with aromatic curry seasonings comes together quickly. For an easy meal, serve cauliflower rice with Lentils with Greens and Sun-Dried Tomatoes and a simple salad.
If you’re looking to lighten up your pilafs, you might also like our cauliflower rice recipes in which this nutritious veggie becomes the rice.
Cauliflower rice recipes
- 10 Terrific Cauliflower Rice and “Couscous” Recipes
- Spanish Cauliflower Rice
- Fried Cauliflower Rice with Mushrooms and Chickpeas
- How to make cauliflower rice
Vegan Outreach (VO) is a remarkable organization, having produced and distributed over 30 million pro-veg booklets. Founded in 1993 with the goal of moving society away from eating animals and their products, its army of outreach coordinators and volunteers personally hand out their concise yet hard-hitting informational booklets to millions of people each year on college campuses and other venues.
VegKitchen got a chance to ask VO how they operate, why they’ve been so effective, and how others can get involved in helping them promote a compassionate plant-based diet, one person at a time. Photo above is from one of VO’s booklets, Compassionate Choices. more→
Made creamy with tofu or white beans, this ancient grains soup is filled with tasty leeks and mushrooms. It’s truly a bowl of comfort! If you’d like to explore the various ancient grains on the market, you can make this with whole farro, spelt, or einkorn berries. Or go “new school” with ordinary pearl or pot barley. Whichever grain you use, you’ll enjoy this nourishing soup on a chilly or rainy day. Photos by Evan Atlas. more→
Farro is a nutty, hearty ancient grain well-loved in Italian cuisine. It’s perfect in pilafs and substantial salads like this farro asparagus salad, embellished with other spring-y veggies. it takes a good 30 minutes to cook, much like brown rice, but you can look for quick-cooking farro, which cuts the cooking time in half. Serve as a side-by-side entrée with a warm or cold bean dish. Leftovers are excellent for the next day’s lunch for home or work. Photos by Evan Atlas. more→