When midsummer heat feels like it’s never going to end, a dinner that needs very little heat to prepare is ideal. Cold soups are one of our favorite ways to feel refreshed in the summer heat. What makes any cold soup even better is if it needs no cooking at all, like this Cold Avocado and Green Pea Soup. A luscious and very green treat, this is great with veggie burgers, wraps, and sandwiches. more→
When people go plant-based, it can be challenging to put together an entire meal; we often get the question: what goes with what? That’s why we offer easy vegan meal plans for every mood and season. These menus are designed to help you create healthy dinners all year round. Of course, they’re flexible; you can swap in a different companion dish, or just have the main dish on its own or with a simple salad. Some of these menus have dessert suggestions, some don’t; fresh fruit is always a welcome way to end a healthy meal on a refreshing note. more→
This week’s vegan menu has a bit of a Greek theme going for it. The goal of this summery meal plan is to get you in and out of the kitchen quickly, using minimal heat. The only cooking you’ll need to do for Greek-Style Pasta Salad above is the pasta itself. Everything else gets tossed in and seasoned with fresh herbs and your favorite vinaigrette. more→
Cold Asian noodles filled with crisp veggies and flavored with a gently pungent sauce — could anything be better for a summer evening’s meal? We think not. Okay, there could be some other contenders, like cold soups and leafy wraps, but if you’re craving Asian flavors without too much cooking and without doing take-out — yet again — you might just love Hoisin-Flavored Cold Asian Noodles with Crisp Vegetables as much as we do. You can find hoisin sauce as well as some of the recommended noodles in the Asian foods section of most supermarkets. more→
It may not quite be summer on the calendar today, but it’s just about here. With heat settling all over, the weather takes no notice of the date. A cool meal is most welcome at times like this. The only heat needed for this light and tasty dinner featuring our almost-famous chickpea sandwich spread is a way to cook the potatoes, which you can do ahead of time — microwave or cook, whichever you prefer. Once that’s done, this meal is a breeze.
Let’s start with the tasty team of chickpeas and kale in Chickpea and Kale Sandwich Spread. It makes a great spread for bread, a filling for pita bread or a wrap (along with some tender lettuce and sliced tomatoes), or layered scoop of it on a sturdy flatbread and served open-face. You can also use a romaine lettuce leaf in place of bread, or just serve it as is. more→
When summer heat makes its stand, one of the biggest favors you can do for you and yours is to center your dinners around main-dish salads. Greek Lentil Salad with Tofu “Feta” is a perfect example. This hearty cold dish is easy enough to make for everyday meals, and impressive enough to serve on special occasions. more→
This fun vegan menu offers up easy BLT wraps — Tempeh Bacon, Lettuce, and Tomato Wraps, to be more exact. And would you like fries with that? Sure you do. You’ll love our fuss-free polenta fries, with a fraction of the grease and guilt of ordinary fries.
If you’d like to make your own tempeh “bacon” to use in TLT wraps or as a side for tofu scrambles and such, you’ll find an easy and tasty way to do it. Prepared tempeh bacon is good, but this DIY version of tempeh bacon allows you to control the flavor and tweak it to your liking. These tempeh bacon, lettuce, and tomato wraps are perfect for dinner, and also make a nice portable lunch. more→
Weeknights rarely feel like a good time to experiment with exotic ingredients and elaborate preparations. If you’re craving, let say, Indian flavors and want dinner in a hurry (without doing take-out — again!), you may feel like you’re out of luck. So for today’s vegan menu, we dived into our collection of Vegan Dinner Hacks and pulled out one of our favorites, a 15-minute Chickpea Masala dinner.
You read that right — the entire meal takes 15 minutes to make, thanks Maya Kaimal’s line of luscious, complex Indian simmer sauces. They make anything taste like it came from the finest Indian restaurant. Look for this line of sauces in natural foods stores (if yours doesn’t carry them, ask them to special order for you, or better yet, to start carrying them! There are other brands of Indian sauces —many are vegan— such as Trader Joe’s, but MK’s remains our favorite. more→
When warm weather settles in, there are still plenty of opportunities to enjoy comforting fare like this easy Greek Potato Stew with Zucchini and Green Beans. Though it’s bursting with summery flavors in a mellow tomato base, it can actually be enjoyed any time of year. My favorite time to make it is in late spring or early summer rainy days or evenings when the temperature takes an unexpected dive. A fresh, crusty bread is a great addition — something to soak up the deliciousness that remains in the bowl. more→
Let’s start the week off with a colorful and healthy vegan menu. Garlicky black bean soft tacos are enhanced with yellow summer squash are actually less work than meets the eye. The black bean base of these soft tacos has a wonderfully garlicky and smoky flavor. Yellow squash, chili peppers, and dried tomatoes add even more flavor and color. So aside from being easy to make, this main dish is even easier to serve — everyone assembles their own tacos at the table. more→
Yes, it’s spring, but evenings can still be chilly and/or rainy, so this warming Spanish Vegetable Stew is just the thing for this week’s vegan menu. A classic seasonal stew (menestra de verduras), it has many regional variations, and can be made with different vegetables according to season. Constant ingredients include potatoes, carrots, and green peas; artichokes are the most characteristic. Fresh artichokes are called for in traditional recipes, but using the canned or frozen variety simplifies the process. Though it’s a stew, it’s nice and light, and with plenty of fresh asparagus, more→
For our Monday vegan menu, we’re already looking forward to Friday — Cinco de Mayo! If you make Mexican-flavored vegan Layered Taco Salad for dinner tonight, you might just love it enough to repeat it at the end of the week. It’s that easy, and that good.
This layered taco salad is a cousin to loaded nachos. The heat is supplied by a layer of Amy’s Chili (for convenience), and the spice by chili peppers or salsa. If you’d like to go DIY, this is also an excellent way to use leftover Classic Veggie Chili. This will keep you full and satisfied for hours. more→