The synergy between hearty BBQ tempeh croutons and crisp salad veggies dressed in creamy vegan ranch dressing is most appealing. First presented as one of our Vegan Dinner Hacks, paired with sweet potato fries, this is a more formal recipe. But not so formal that you have to follow this recipe precisely — far from it. The barbecue-flavored tempeh croutons make any salad hearty and satisfying; you can vary the kinds of salad veggies here as you’d like. more→
Zucchini is available and economical all year round, though it’s midsummer to early fall when it’s most abundant in gardens and at farm markets. So for your enjoyment, here are VegKitchen’s 12 best healthy zucchini recipes, from “zoodles” to sweet muffins and everything in between — plus some alternates that are also among our best.
1 Zucchini “noodles”
Everyone needs a good zucchini “noodles” (or as some call them, “zoodles”) recipe or two in their repertoire, and Gena Hamshaw’s Zucchini Pasta with Mango, Avocado, and Black Bean Salsa (at top) is easy and impressive. more→
I love salsa of all kinds, and there are quite a lot of good ones on the market. But when midsummer rolls around, there’s nothing like a fresh homemade salsa using summer tomatoes. Homemade salsa tends to get watery from the tomatoes’ juices, but I discovered that using cherry (or grape) tomatoes helps mitigate that. And there’s no pre-chopping — just toss them into the food processor whole. Adding a ripe peach gives the salsa a perfect sweet twist. more→
Everyone who tries this homemade vegan sausage recipe prefer these links to commercial brands—and they’re a lot less expensive, too. Preparing the mixture in the food processor and baking the sausages in the oven are both time-savers. Once baked, they’re ready to brown up in a skillet to enjoy as is or in other recipes. Recipe from Vegan Planet © 2014 by Robin Robertson and used by permission of The Harvard Common Press. more→
This luscious Buffalo tempeh salad offers up the contrast of spicy tempeh and cool creamy vegan ranch dressing on a crisp salad. If you’re sensitive to tempeh’s fermented taste, steam the cubes before marinating to tone it down. Steaming will also help the tempeh soak up more of the marinade. Recipe and photos by Dianne Wenz of Dianne’s Vegan Kitchen, reprinted by permission. more→
Lots of people come to VegKitchen searching for vegan chicken so we thought we’d accommodate with this easy and tasty recipe for nuggets. If there’s a growing desire to avoid eating the bird (the chicken industry is beyond cruel, and terrible for the planet), we’re all in. And tasty nuggets are as simple as can be to prepare. Kids will love these with ketchup (wouldn’t you rather give your kids breaded tofu than “pink slime”?); adults will relish them with salsa, BBQ sauce, or other hot stuff. Truth be told, they’re great plain, too.
It seems trivial to open an entire can of beans to use 2 tablespoons of the liquid, but that’s the secret to getting the breading to stick to the surface of the nuggets. My favorite for this is none other than chickpea liquid, aka aquafaba, but you can use the liquid from any other beans instead.
Despite being part Irish, my family never really did anything to celebrate St. Patty’s day while growing up. There was no Irish soda bread, no corned beef and cabbage, no colcannon. Since it’s turned into a bit of a foodie holiday, I wanted to make something to celebrate my Irish heritage a few years ago, but there were no family recipes to veganize.
I came across an interesting dish in an issue of Better Homes and Gardens, and it seemed perfect for converting. This cabbage casserole has become a St. Patrick’s Day favorite in my house, but of course, it’s perfect for dinner any day of the year. more→
Sweet-and-sour soba noodles embellished with with asparagus and fresh tomatoes makes a lovely spring or early summer dinner dish. Serve with a simple tofu dish such as Sweet and Savory Sautéd Tofu, and a platter of raw veggies. Photos by Hannah Kaminsky. more→
If you have yet to discover banana ice cream, you’re in for a treat. Here are VegKitchen’s favorite frozen banana ice cream recipes — creamy and luscious with that can be like soft serve or served in scoops, just like any other ice cream. They’re vegan and have no added sugar. All in all, a guilt-free treat for kids of all ages!
To make frozen banana ice cream, you don’t need an ice cream machine. It’s best made in a food processor rather than a blender. If you’ve been looking for a way to satisfy your sweet tooth without sugar, these simple frozen banana ice cream recipes could be life-changing. Once you try a few, you won’t even need to follow recipes; you can have fun inventing your own variations, too. more→
Chia seed pudding has become a popular dessert and breakfast option in the last few years. With the versatility of chia seeds, the wide selection of non-dairy milks on the market, and the hundreds of possible variations of this treat, there’s no end to the flavors that you can experiment with. Here we have gotten together some of our favorite chia seed pudding recipes for you to try. And, make sure to learn more about the nutrition benefits of this small but mighty seed in Chia Seeds: Frequently Asked Questions. more→
Creamy, rich kale pesto pasta perfection gets a pop of flavor from fresh cherry tomatoes. This easy recipe is sure to become a regular, ideal for a quick weeknight dinner — it only takes about 20 minutes to prepare. For a splurge, use walnuts instead of sunflower seeds. Recipe from Frugal Vegan: Affordable, Easy & Delicious Vegan Cooking by Katie Koteen & Kate Kosbee, Page Street Publishing Co. © 2017, reprinted by permission. Photos at top and bottom by Allie Lehman. more→
When summer delivers ice cream weather, we turn to this brilliant three-ingredient recipe: chocolate banana ice cream — naturally vegan and low-fat. Just cut up the bananas, freeze and swirl with your favorite flavors. We have some real chocoholics under our roof, but you could use anything—frozen strawberries, blueberries or a little vanilla extract. Bonus — this is nut-free, soy-free, and gluten-free! Recipe from Frugal Vegan: Affordable, Easy & Delicious Vegan Cooking by Katie Koteen & Kate Kosbee, Page Street Publishing Co. © 2017, reprinted by permission. Photos by Allie Lehman. more→