Vegan Recipes

Vegan Fresh Tomato and Tortellini or Ravioli Soup

Fresh tomato soup with tortellini or ravioli

This hearty vegan fresh tomato soup with tortellini or ravioli is filling far served with a fresh corn on the side. It’s a wonderful choice for late summer that are starting to get cool, and is a good way to use up tomatoes that are a bit past the season’s peak. Look for vegan tortellini or ravioli in the freezer section of your natural foods store. Serve with fresh corn on the side. Photos by Hannah Kaminsky. more→

Delectable Vegan Thanksgiving Desserts

Vegan pumpkin pie with dairy free whipped cream and cinnamon sticks on holiday table

Thanksgiving is the Mother of All Holidays, according to many vegans. There are few special occasions that can compare when it comes to amazing plant-based food choices that celebrate the fall harvest — truly something to be thankful for. And even though the meal can be filling — or indeed, over-filling — leave room for one or two of these delectable vegan Thanksgiving dessert recipes. There are the requisite pumpkin pies, with variations, but if that’s not your thing, there are plenty of other appealing options. Make sure to visit our Vegan Thanksgiving Dinner page for an incredible array of options for the entire meal. more→

Dried Fruit and Walnut Energy Balls

Vegan dried fruit and walnut energy balls

We love healthy treats that are as tasty as candy truffles, and these dried fruit and walnut energy balls fit that description. With just a few ingredients, they’re super easy to make, too. Did you you know that walnuts are just about the best source of omega 3 fatty acids? This beneficial fat is hard to come by in plant-based foods, and walnuts are the only nut that contains ALA, or alpha-linolenic acid. Eating 3 or 4 of these will give you just about your total daily requirement.

Though the maca powder in these is optional, it’s highly recommended — it’s another way to get an energy boost and enjoy its other health benefits. more→

Hearty Vegetable Pot Pie

Hearty Vegetable Pot Pie

Everyone loves the nostalgic classic, vegetable pot pie. Many VegKitchen readers have let us know that this mild dish of hearty veggies enclosed in pie crust is on their regular cool-weather meal rotation; it’s also a crowd-pleasing vegan option for a Thanksgiving or Christmas menu.

Using prepared whole-grain pie crusts makes pot pies a snap to prepare. We like to take them out of the tins they come in, and place them in a similar-sized pie pan. Adapted from The Vegetarian Family Cookbook by Nava Atlas. This recipe makes two pies, for at least 12 servings. For a smaller crowd, to make one pie, halve the recipe. Photos by Hannah Kaminsky

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VegKitchen’s Best Vegan Thanksgiving Main Dish Recipes

Three sisters stew recipe

Thanksgiving has gotten to be a more inclusive holiday over the past few years — where once upon a time, the lone vegetarian or two picked at side dishes. Fast-forward to the present, and even full-fledged vegans can enjoy the full feast, from appetizers to desserts. Whether you’re going to be a guest or host, you’ll want to explore these options for our best vegan Thanksgiving main dish recipes. And make sure to explore our entire array of vegan Thanksgiving dinner recipes.

Three Sisters Stew (shown at top) is somewhat like chili, though it’s more about the squash than beans. In Native American mythology, squash, corn, and beans are known as of the “three sisters” — the very crops that the harvest festival of Thanksgiving is meant to celebrate!
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Peaches and “Cream” Smoothie

Peaches and "Cream" smoothie

Here’s a filling peach smoothie with a subtle, mellow flavor from coconut yogurt. Use only lush, ripe summer peaches or nectarines for this refreshing treat. more→

Savory Breakfast Bowls with Tempeh and Greens

Savory Breakfast bowls with tempeh and greens

A quick cooked cereal like oatmeal or a multi-grain blend makes a hearty breakfast, but there are some people, yours truly included, that don’t enjoy sweet breakfasts. That’s where these savory breakfast bowls come in. Topped with tempeh, avocado, and greens, these bountiful bowlfuls will keep you going all day.

Though this doesn’t take long to make, it’s probably more than what you’d want to do first thing in the early morning before work and school, so try it for a leisurely breakfast or brunch on the weekend. It’s a fantastic thing to make if you’re going to do any athletic activity! These bowls make an excellent lunch or dinner, too, paired with a simple slaw. more→

Stuffed Winter Squash with Mashed Potatoes and Peas

stuffed winter squash

This mild mashed potato-stuffed winter squash makes a great alternative main dish for Thanksgiving, but it’s any time during fall harvest season or as a winter comfort food. Double the recipe to feed a bigger crowd. Each stuffed winter squash half can serve as a main dish portion; or cut each half again to make 8 smaller side dish portions. Photos by Rachael Braun.

Winter Squash Stuffed with Mashed Potatoes and Peas
Author: 
Recipe type: Winter squash / Thanksgiving
Cuisine: Vegan / Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 8
 
This mild mashed potato-stuffed squash makes a great alternative main dish for Thanksgiving, but it's any time during fall harvest season or as a winter comfort food.
Ingredients
  • 2 medium butternut or carnival squashes (1½ to 2 pounds each)
  • 6 medium potatoes, any variety, peeled and diced
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 1 large carrot, cut into thick 2-inch-long matchsticks
  • ½ cup unsweetened nondairy milk
  • 1 cup frozen petite green peas, thawed
  • 2 teaspoons salt-free seasoning blend (such as Spike or Mrs. Dash)
  • Pinch of nutmeg
  • Salt and freshly ground pepper to taste
  • Nutritional yeast to taste, optional
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Cut the squash in half lengthwise and remove the seeds and fibers. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. Bake for 40 to 50 minutes, or until easily pierced with a knife but still firm. When cool enough to handle, scoop out the pulp, leaving a firm ¼- to ½-inch-thick shell all around. Mash the pulp and set side until needed.
  3. Meanwhile, combine the potatoes with enough water to cover in a large saucepan. Bring to a simmer, then simmer steadily, covered, until the potatoes are tender, about 10 to 15 minutes.
  4. Heat the oil in a medium skillet. Add the onion and carrot and sauté over medium heat until the onion is golden and the carrot is tender-crisp. Remove from the heat.
  5. When the potatoes are done, drain them and transfer to a mixing bowl. Add the milk  and mash until smooth. Stir in the onion-carrot mixture, followed by the peas, nutritional yeast, and nutmeg. Add the reserved squash pulp, and stir gently until the mashed potato and squash are well integrated.
  6. Divide the mixture evenly among the four squash shells. Bake for 15 minutes, until well heated through. Serve each half as one substantial portion, or cut each half crosswise to make 8 smaller portions.

 

Variation: Substitute 1 large sweet potato for 2 of the other potatoes.

Stuffed Squash with Mashed Pot - 3

 

Stuffed Squash with Mashed Pot - 4

Mom’s Tofu-Noodle Skillet

Tofu noodle skillet

This tofu noodle skillet is a vegan version of the vintage tuna-noodle casserole that evokes 1950s TV moms in shirtwaist dresses, wearing pearls. Firm and chewy baked tofu stands in for the tuna. The first few time I made this, I baked it, which tends to dry it out quite a bit.

When I made it again, I realized that there’s really no reason to bake it, as all the ingredients are cooked and ready, needing just a spin in the skillet to pull eveything together. However, if you’d like to make this more casserole-like, simply transfer to a small casserole dish and serve from there. Or, you can make it ahead of time, and then reheat briefly in the oven in a casserole dish. Serve this mild dish with plenty of green veggies — broccoli, broccoli rabe, greens, or green beans. more→

Fattouche Salad

fattouche

Fattouche salad is a Middle Eastern classic that’s not as well known in western culture as is tabbouleh, though maybe it should be — it’s just as delicious. It gets its characteristic touch from the use of small bits of toasted pita bread mingling with juicy tomatoes, cucumbers, and fresh herbs. It’s good all year round, though especially tasty with summer tomatoes more→

Vegan Sloppy Joes with Pinto Beans and Quinoa

Quinoa and Bean Sloppy Joes

Seriously—who needs fake meat when you can make hearty, beautifully textured dishes using grains and beans? This serves up deliciously on rolls, but if you’re not a bread person, you can serve the mixture in a lettuce-leaf cup or atop a corn tortilla. Serve with baked potatoes or sweet potatoes and any slaw-style salad. Fresh corn on the cob when in season is a great addition as well. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.   more→

10 Fresh Peach Recipes for Summer

Tomato and Peach Salad

Late July into August is when peaches taste as they should — no more buying them hard as rocks and waiting for them to ripen into mush! Look for locally grown (and organic) peaches, if at all possible. They should have a little give when you press them. Aside from eating out of hand, consider some of these fresh peach recipes for your summer pleasure. By the way — any recipe that calls for peaches is just as good with nectarines as long as you remember the ideal trio: local, organic, and ripe.

Summer Tomato and Peach SaladThis late summer salad, shown at top, is perfect for using ripe tomatoes and peaches of the garden or farm market variety— not the kind that come with stickers on them! Fresh local tomatoes and peaches seem to reach their peak of flavor at the same time, and are a surprisingly compatible duo. Walnuts or pecans add a surprising twist to this easy salad. more→

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