These easy vegan peanut butter granola cookies pass an important test — if a sweet treat is actually healthy, will it still get eaten? Happily, these tasty cookies disappear quickly. Use whatever kind of granola you prefer — there are so many great varieties! These sturdy cookies are perfect or packing in the school or work lunch box, too. more→
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→
Chickpeas should be a mainstay in any vegan diet. They’re super easy to cook with and are a great source of iron and protein. They also have a subtle nutty flavor that mixes well with just about any other flavoring. And their hearty grainy texture is super satisfying. Below are several vegan chickpea salad recipes, both for sandwiches and served as side dishes.
Chickpea salad: A great vegan substitute for egg salad sandwiches is a chickpea salad sandwich. This combines chickpeas with vegan mayo, along with veggies like onions, celery, pickles and red bell peppers. Yellow mustard, pepper and lemon juice also add plenty of flavor.
Cucumber chickpea salad with lemony tahini dressing: The super cool thing about this recipe? It’s served right inside a hallowed out tomato. The cucumbers add just the right amount of crunch to the chickpea base.
Chickpea sunflower sandwich: This is another recipe that combines chickpeas with vegan mayo. It also adds in roasted sunflower seeds to add to the flavor. Mustard, maple syrup and dill also contribute to a dish with rich, complex flavors. The recipe is served up on wheat bread with lettuce, avocado, red onions and tomatoes.
Chickpea salad sandwich: This super easy recipe simply calls for blending soaked chickpeas, cashew cream, red onions and celery together. It’s then seasoned with salt to taste. Serve it up on whole wheat bread with toppings like sprouts, tomatoes and pickles.
Mashed chickpea salad sandwich: This sandwich is served with a layer of mashed avocado, in addition to the chickpea salad. To make the mashed chickpea salad, you can combine the chickpeas with hummus, tahini or vegan mayo.
Mediterranean pesto chickpea salad: Fans of pesto rejoice! This recipe goes great as a sandwich. It calls for chickpeas (of course), black olives, artichoke hearts, red bell peppers and salt and pepper to taste. It’s all mixes together with an easy pesto base.
Lentil and chickpea salad sandwich: If you love the earthy flavor of lentils, then you’ll want to try this dish. If you have dieting concerns, the person who made this recipe cut it with red lentils because they are lower in fat, but higher in protein and fiber. The ingredients are combined with vegan mayo in this dish.
Chickpea salad: Looking for a more traditional salad, like the kind you can throw in a bowl and eat? This recipe throws in a hearty amount of chickpeas combined with ingredients like peppers, kalamata olives and parsley.
Mediterranean chickpea salad sandwich: In addition to the chickpea salad, this sandwich loads in the cucumbers, tomatoes, red onions and mashed avocado. The salad itself calls for flavorings like tahini, lemon juice, turmeric, smoked paprika, salt, garlic powder and cumin.
Curried chickpea salad sandwich: Here’s a great lunch idea for curry fans. In addition to the obvious chickpeas and curry in this dish, there’s also the sweet taste of diced apples. Dried cranberries also add fruity flavor against the mustard and vegan mayo base.
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→
This summery dessert has everything you love about Creamsicles, but in cake form! While the presentation makes it look like you’ve been working on this dessert for days, it actually requires very little effort. Best of all, this orange creamsicle ice cream cake is vegan and raw.
This frozen cake is designed to be made in a springform pan so that the sides can be removed. Much like any ice cream cake, this recipe will melt when removed from the freezer. 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
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→
There’s nothing quite like the invigorating color of bright green smoothies. Just looking at the deep chlorophyll green makes you feel healthy. But looking at it reminds you of the taste of spinach or what you would imagine grass to taste like.
Actually, a brilliant green smoothie can taste amazing. Added flavors like spices, berries and tropical fruits can make a green smoothie taste divine. So below are several types of green smoothies that don’t taste green. 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→
Mapo Tofu is one of the easiest Chinese dishes to throw together, even when you’re too tired to cook. Since it’s a stew instead of a stir-fry, you don’t have to concentrate the entire time. It’s full of flavor, with ginger, mushrooms and tofu in a spicy red sauce. Recipe and photo reprinted with permission from The Easy Vegan Cookbook by Kathy Hester ©2015, published by Page Street Publishing.
Dim sum can be hard to find once you go vegan, but not if you make your own. With store-bought wrappers these vegan Asian Steamed Dumplings are amazingly easy and cheap to make in an Instant Pot. Be aware that some brands contain egg, but you can always find vegan ones at Asian markets. Believe it or not, this filling is so flavorful you won’t even need a dipping sauce, but you can use soy sauce or tamari, if you’d like. This makes 12 dumplings, or 2 per serving. Recipe and photos by Kathy Hester, from The Ultimate Vegan Cookbook for Your Instant Pot © 2017. Published by Page Street Publishing, reprinted by permission.
Spring and summer are headed our way. While that may mean fun in the sun and a great reason to boost those mood-elevating vitamin D levels, it can also be a time for heartache. Heartache because soup season is over. Or is it? We’ve rounded up some spring seasonal vegan soup recipes that use spring veggies and herbs to create a lighter taste that works great in the warmer months. Check out these spring vegan soup recipes to change up your soup game and continuing making this lovely, versatile dish. more→