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20-Minute Asian Vegetable Noodle Soup

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When it's cold and damp outside, or when you're sick with cold or flu, there's nothing like a piping hot bowl of Asian vegetable noodle soup. Perhaps you're tempted to send your significant other to pick up some soup from the local Chinese eatery, as we used to do on such occasions. It was usually something called Bean Curd Vegetable Soup. The veggies were never very vivid or interesting, but still, it provided instant comfort.

This fresh homemade version is ready literally in the time it takes to heat up. Not only do the ingredients take almost no time to cook, they're best if not overcooked. [Read more...]

Colorful Asian-Style Vegetable Tofu Soup

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This quick and colorful soup will please anyone who enjoys Asian flavors. Just toss everything into a soup pot and in a few minutes, it's done! Try enticing kids and teens with this simple soup. Serve with an Asian-flavored rice or noodle dish and veggie spring rolls for a fun meal.

vegetable Tofu soup

There's nothing I love more than a big bowl of warm soup on a chilly fall or winter evening. And this tofu vegetable soup always hits the spot perfectly!

It's packed with delicious Asian-inspired flavors and loaded with fresh seasonal veggies. What more could you ask for?

Tofu vegetable soup

Variations

This soup is so flexible! Substitute sliced mushrooms for the baby corn; bok choy for the broccoli; or just clean out your vegetable drawer and use what you have on hand.

For extra flavor, add some chopped cilantro, a splash of lime juice or rice vinegar, or your favorite hot sauce, like Sriracha, for extra spice.

Also worth trying: our miso butternut squash soup.

More Vegan Recipes

And if you love this simple tofu vegetable soup, be sure to check out these other delicious ideas:

Recipe

vegetable Tofu soup

Colorful Asian-Style Vegetable Tofu Soup

4.87 from 22 votes
This quick and colorful soup will please anyone who enjoys Asian flavors. Just toss everything into a soup pot and in a few minutes, it's done!
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 to 6

Ingredients

  • 32- ounce carton low-sodium vegetable broth
  • 15- ounce can cut baby corn with liquid
  • 3 or 4 slices minced fresh ginger optional
  • ½ medium red bell pepper cut into short narrow strips
  • 2 cups small broccoli florets
  • 1 cup snow peas trimmed and cut in half, or ¾ cup frozen green peas
  • 8 ounces firm or extra-firm tofu sliced, well blotted, and cut into small dice
  • 2 scallions minced
  • A good handful of baby spinach leaves
  • Salt or soy sauce and freshly ground pepper to taste
US Customary - Metric

Instructions

  • Combine the broth, baby corn, and optional ginger in a small soup pot and bring to a simmer.
  • Add the bell pepper, broccoli, peas snow peas, and tofu. If the broth looks too crowded, add ½ to 1 cup water. Return to a rapid simmer.
  • Stir in the scallions and spinach and remove from the heat.
  • Season with salt or soy sauce and pepper; cover and let stand off the heat for 5 minutes. Then, serve and enjoy! This soup is best eaten right away, when the veggies are still slightly crisp and brightly colored.

Nutrition (Estimate per Serving)

Calories: 184kcalCarbohydrates: 33gProtein: 11gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 55mgPotassium: 582mgFiber: 6gSugar: 9gVitamin A: 1355IUVitamin C: 82mgCalcium: 59mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Miso-Butternut Squash Soup with Soba or Udon Noodles

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This miso butternut squash soup has been a reader favorite on VegKitchen since 2018 - and it's just as cozy and satisfying as ever. We've given it a fresh update with brand-new photos, but the recipe is the same warming bowl we've always loved: a rich miso-ginger broth, tender squash, soba noodles, and a heap of wilted greens.

Miso butternut squash soup with soba noodles, spinach, and chopsticks

Key Ingredients & Substitutions

  • Butternut squash. Roasted or microwaved until just tender - it adds natural sweetness and body to the broth. Kabocha squash or sweet potato work as swaps and cook in roughly the same time.
  • Vegan miso paste. The soul of this soup. White (shiro) miso is mild and slightly sweet; yellow miso is a bit more savory; red miso is the boldest and most intense. Any variety works - just make sure it's labeled vegan, as some miso pastes contain dashi (fish stock). Stir it in at the very end, off the heat, to preserve its probiotic benefits.
  • Soba noodles. Buckwheat soba gives the soup its earthy, nutty character. Pure buckwheat soba is also gluten-free - just check the label, as many commercial soba blends include wheat flour. Udon noodles work equally well for a thicker, chewier texture.
  • Fresh ginger. Grated fresh ginger is essential here - it adds warmth and brightness that ground ginger can't replicate. Use as much as you like.
  • Vegan vegetable bouillon cubes. Two cubes give the broth depth and savory umami to complement the miso. Choose a low-sodium, MSG-free brand. Vegetable broth works as a direct substitute - just use it in place of the water.
  • Baby spinach. Stirred in at the end, it wilts in about a minute and adds color and nutrition. Watercress, baby arugula, baby bok choy, or any tender Asian green are excellent alternatives.
  • Frozen peas. A simple addition that adds sweetness, color, and a little extra protein. Thaw them before adding so they don't drag down the broth temperature.

Variations

  • Make it brothier. This soup is fairly thick as written. For a more broth-forward bowl, increase the water to 6 cups and add an extra bouillon cube.
  • Add tofu. Cube a block of firm or extra-firm tofu and add it with the squash for extra protein. Press it first so it holds its shape in the soup.
  • Spicy miso version. Stir a teaspoon of sriracha or a pinch of red pepper flakes into the broth along with the miso for a warming kick.
  • Add edamame. Swap the peas for shelled edamame (thawed from frozen) for higher protein and a slightly nuttier flavor.
  • Rice noodle version (gluten-free). Use thin rice noodles in place of soba. Soak them separately according to package directions, then add to bowls when serving to keep them from absorbing all the broth.
  • Richer broth. Stir in a tablespoon of tahini or a drizzle of toasted sesame oil just before serving for a creamier, nuttier finish.

Tips for the Best Miso Butternut Squash Soup

  • Never boil miso. Always dissolve it in warm (not boiling) water and stir it in at the very end with the heat off or very low. Boiling destroys the beneficial probiotics and dulls the flavor.
  • Cook the squash just until tender. You want it to hold its shape in the soup, not turn to mush. Whether you're microwaving or roasting, test it with a knife - it should pierce easily but still feel firm.
  • Cook noodles separately if making ahead. Soba absorbs broth quickly as it sits. If you think you'll have leftovers, cook the noodles separately and add them to individual bowls at serving time.
  • Taste and adjust the miso at the end. Start with 2 tablespoons, then add more to taste. The amount you need depends on the brand and type of miso - some are much saltier than others.
  • Prep the squash ahead. The squash can be cooked, peeled, and cubed up to 2 days in advance and kept in the fridge. It makes this a genuinely quick weeknight soup.

How to Serve

Serve immediately in deep bowls with chopsticks for the noodles and a spoon for the broth. This soup is a complete meal on its own but pairs beautifully with a simple cucumber salad, edamame, or steamed dumplings. For a heartier spread, serve alongside brown rice or a wedge of crusty sourdough bread. Leftovers keep for up to 3 days in the fridge - store the noodles and broth separately if possible, and reheat gently over low heat without boiling. For another light and healthy vegan soup, try our yellow squash soup, our cream of asparagus soup, or our fresh tomato and corn soup. For a hearty butternut squash dinner, our creamy butternut squash pasta casserole is wonderfully satisfying.

Bowl of vegan miso butternut squash noodle soup with chopsticks

Recipe

Miso butternut squash soup with soba noodles, spinach, and chopsticks

Miso Butternut Squash Soup with Soba Noodles

5 from 20 votes
A warming, deeply savory vegan noodle soup built on a miso-ginger broth with tender butternut squash, soba noodles, spinach, and peas. Quick to pull together once the squash is cooked — and beautiful in the bowl.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 servings

Ingredients

  • 1 small butternut squash about 1 pound
  • 4 cups water plus more as needed
  • 4 ounces soba (buckwheat) or udon noodles broken in half
  • 2 teaspoons fresh ginger grated, or more to taste
  • 2 vegan vegetable bouillon cubes low-sodium, no MSG
  • 4 ounces fresh baby spinach about 4 to 6 cups loosely packed
  • 1 cup frozen green peas thawed
  • 3 scallions thinly sliced
  • 3 tablespoons vegan miso paste white, yellow, or red — see notes
  • freshly ground black pepper to taste

Instructions

  • Pierce the butternut squash a few times with a knife. Microwave on high for 4 to 6 minutes, adding 1 minute at a time, until it can be pierced easily with a knife but still holds its shape. Alternatively, wrap the whole squash in foil and bake at 375°F for 30 to 40 minutes until just tender. Let cool until easy to handle, then halve, scoop out the seeds, peel, and cut the flesh into bite-sized chunks. Set aside. (This step can be done ahead of time.)
  • Bring the 4 cups of water to a rapid simmer in a large soup pot. Add the soba or udon noodles and cook according to package directions until al dente, about 4 to 5 minutes.
  • Add the grated ginger, bouillon cubes, thawed peas, and squash chunks to the pot. Stir to dissolve the bouillon and cook for 3 to 4 minutes over medium heat. Add up to 1 cup additional water if the soup seems too thick.
  • Stir in the spinach and cook just until wilted, about 1 to 2 minutes. Add the scallions and stir to combine.
  • In a small bowl, whisk the miso paste with ⅓ cup warm (not boiling) water until smooth. Stir into the soup. Taste and add more dissolved miso if desired — do not boil the soup after adding miso, as heat destroys the beneficial probiotics. Season with black pepper and serve immediately.

Notes

Choosing miso: Use white (shiro) or yellow miso for a milder, sweeter flavor; red miso for a more intense, earthy broth. Always check the label — some miso pastes contain dashi (fish stock) and are not vegan. Look for miso labeled vegan or check that the ingredients list only soybeans, salt, and grain (rice or barley).
Soba noodles: Pure buckwheat soba is gluten-free, but many commercial soba blends contain wheat flour — check the label if gluten is a concern.
Greens variation: Watercress, baby arugula, chopped baby bok choy, or other Asian greens all work beautifully in place of or alongside the spinach.
Make ahead: Cook the squash up to 2 days in advance and refrigerate. The assembled soup is best eaten fresh — the noodles will absorb the broth on standing.
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Also try: our creamy asparagus and pea pasta.

Vegan Wonton Soup Recipe

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Delicious vegan wonton soup with mushrooms and Pak Cho, inspired by the traditional Chinese comfort food. Learn how to make homemade wontons from scratch, and enjoy in a flavorful umami broth for a cozy dinner. Also freezer-friendly!

Vegan wonton soup

Wontons have a special place in my heart. Not only are they fun to make, but also very versatile and great for those nights when you're craving comfort food. And there's no better way to eat them than in a vegan wonton soup! I make this meal for my family and friendds all the time, and couldn't recommend it more.

Vegan wonton soup from scratch

This meatless wonton soup is incredible for so many reasons. Firstly, the wontons are entirely homemade. Of course, you can use store-bought wonton wrappers, but they're easier than you think to make from scratch. And it makes for a fun weekend project to occupy the whole family in the kitchen!

Homemade mushroom wonton on a spoon

We're also making a simple mushroom and scallion filling that's incredibly juicy and packed full of flavor. And it requires just simple ingredients. But you can switch this recipe up by using another wonton filling of your choice.

Bowl of wonton soup with Pak Choi

Then, there's the quick vegetable broth in which the wontons are cooked. I added mushrooms, more scallions and Pak Choi to create the most amazing flavor that the wontons soak up perfectly. Trust me, it's even better than it looks or sounds!

Closeup of vegan wonton soup with Pak Choi

How to make vegan wonton soup

Make the wonton wrappers

Of course, you can use store-bought wonton wrappers to make vegan wonton soup, which are available in the frozen section of most Asian food stores. But unfortunately, there are none in my small village, and therefore I like to make my own wonton wrappers from scratch to save a lengthy trip.

Homemade wonton dough

Start by adding salt to lukewarm water and mixing together. Then, gradually add plain flour, and continue mixing until a dough forms. Add olive oil, and knead on a lightly-floured surface for 5 minutes. Cover with a kitchen towel and set aside for 10 minutes

Make the porcini mushroom filling

You want to prepare the dry porcini mushrooms by firstly rehydrating them in water overnight. There's no need to drain them before making the filling.

Porcini mushrooms and scallions
Porcini mushrooms in a frying pan

Now heat some sesame oil in a frying pan or work over a medium-high heat. Add the dried porcini mushrooms, salt, black pepper and finely-chopped scallions. Allow to cook, stirring frequently, for around 7-8 minutes, until lightly crispy, but not dried out.

Porcini mushroms in a frying pan 2
Porcini mushrooms and scallions in a frying pan

Form the vega wontons

The recipe below makes quite a lot of dough, so I like to divide it into 4 sections to make the rolling process easier.

Wonton dough
Sheet of eggless wonton dough
Wonton wrappers on a wooden board
Wonton wrapper on a wooden board

Transfer the dough onto a surface dusted with cornstarch, and roll it out into a very thin sheet. Flip it around 4-5 times to get the perfect result, and continue dusting with cornstarch to prevent sticking. Be patient with this is order to get the perfect consistency and thickness.

Wonton wrapper with mushroom filling in the centre
Process of making a wonton
Process of making a wonton 2
Hand holding homemade wonton

Remove the outer edges of the dough to form a square shape, then divide the square into nine smaller squares. These will be your wonton wrappers!

Homemade wontons on a wooden board for vegan wonton soup

Place around 1 tablespoon of the filling in the centre of a wonton wrappers, then dip your fingers in water and wet the edges. Fold over the square to form a triangle, and press down to seal. Then, bring together the corners of the triangle to make the wonton shape. Repeat with the rest of the wrappers.

Make the broth

Ingredients for wonton soup broth
Shiitake mushrooms and oyster mushrooms
Scallions in vegetable stockScallions in vegetable stock
Vegetable stock with shiitake mushrooms and scallions

Now, it's time to make the broth for the vegan wonton soup and cook the wontons. Start by heating some sesame oil in a large saucepan over a medium heat and cooking scallions and garlic for 5 minutes, until fragrant. Then, add vegetable stock, shiitake mushrooms and oyster mushrooms. Cook for 10 minutes more.

Vegetable stock with shiitake mushrooms and spring onions
Vegetable stock with Pak Choi

Now add soy sauce and Pak Choi. Stir together, and continue simmering for around 5 minutes more, until the Pak Choi wilts.

Add the wontons and serve the vegan wonton soup

Large pan with homemade vegan wontons

Finally, add the wontons to the broth, and simmer for around 5 minutes, until the dough is cooked through and they rise to the surface. Make sure not to overcook as to allow the wontons to retain their structure. Serve immediately with sesame seeds and extra scallions.

Vegetarian wonton soup in a saucepan

Recipe tips and ingredient substitutions for vegan wontons

  • Don't skip kneading the dough. Just 5 minutes will make a huge difference in terms of improving the texture.
  • You can replace the rehydrated porcini mushrooms with chestnut, shiitake or oyster mushrooms. Simply dice them finely, and cook as normal until softened.
  • Feel free to add any other vegetables or leafy greens to the broth. This is great for using up any veggie scraps you have in the fridge.
  • Vegetarian wonton soup is delicious served with chilli oil!
Vegetarian wonton soup with Pak Choi

How to freeze wontons

One of my go-to tricks for always having a go-to quick, comforting dinner is freezing dumplings. And just like any dumpling variety, wontons are very easy to freeze:

Bowl of vegetarian wontons in a homemade vegetable stock
  1. Line a baking tray with parchment paper.
  2. Arrange the wontons on the baking tray so that they are not touching each other.
  3. Place the baking tray in the freezer and leave it until the wontons are completely frozen, which should take around 1-2 hours.
  4. Transfer the wontons to freezer-friendly bags, label, and leave in the freezer for up to 2 months.
  5. When ready to serve, cook them from frozen, but add an extra couple of minutes to the cooking time.
Vegan wonton soup with Pak Choi

Other delicious vegan dinners you'll love!

If you give this vegan wonton soup a go, tag me on Instagram and leave your feedback in the comments below together with a star rating - I would love to hear from you!

Also try: our Easy Duck Sauce.

Click here to pin this for later

Recipe

Vegan Wonton Soup Recipe

5 from 1 vote
Vegan wonton soup from scratch! Make homemade dumpling wrappers, a delicious mushroom filling and flavorful umami broth for a comforting dinner, that's also freezer-friendly!
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Prep Time: 30 minutes
Cook Time: 20 minutes
0 minutes
Total Time: 50 minutes
Servings: 8 servings

Equipment

Ingredients

For the dough

  • ¾ cup water
  • ½ teaspoon salt
  • 1 ¾ cups flour
  • 1 tablespoon olive oil

For the filling

For the broth

US Customary - Metric

Instructions

Make the wonton wrappers

  • Add salt to lukewarm water and mix together. Then, gradually add plain flour, and continue mixing until a dough forms.
    ½ tsp salt, 1 ¾ cups flour
  • Add olive oil, and knead on a lightly-floured surface for 5 minutes. Cover with a kitchen towel and set aside for 10 minutes
    1 tbsp olive oil

Make the mushroom filling

  • Rehydrate the porcini mushrooms by soaking them in water overnight. There's no need to drain them before making the filling.
    1 cup dried porcini mushrooms
  • Heat sesame oil in a frying pan or work over a medium-high heat. Add the porcini mushrooms, salt, black pepper and scallions. Allow to cook, stirring frequently, for around 7-8 minutes, until lightly crispy, but not dried out.
    1 tbsp sesame oil, ½ tsp salt, ½ tsp black pepper, 1 cup scallions

Make the wontons

  • Divide it into 4 sections to make the rolling process easier, then transfer a section onto a surface dusted with cornstarch, and roll it out into a very thin sheet. Flip it around 4-5 times to get the perfect result, and continue dusting with cornstarch to prevent sticking.
  • Remove the outer edges of the dough to form a square shape, then divide the square into nine smaller squares.
  • Place around 1 tablespoon of the filling in the centre of a wonton wrappers, then dip your fingers in water and wet the edges. Fold over the square to form a triangle, and press down to seal. Then, bring together the corners of the triangle to make the wonton shape. Repeat with the rest of the wrappers.

Make the broth and cook wontons

  • Heat sesame oil in a large saucepan over a medium heat and cooking scallions and garlic for 5 minutes, until fragrant.
    1 tbsp sesame oil, 4 scallions, 3 cloves garlic
  • Add vegetable stock, shiitake mushrooms and oyster mushrooms. Cook for 10 minutes more.
    4 cups vegetable stock, 2 cups oyster mushrooms, 2 cups shiitake mushrooms
  • Add soy sauce and Pak Choi. Stir together, and continue simmering for around 5 minutes more, until the Pak Choi wilts.
    ¼ cup soy sauce, 2 heads Pak Choi
  • Add the wontons to the broth, and simmer for around 5 minutes, until the dough is cooked through and they rise to the surface. Make sure not to overcook as to allow the wontons to retain their structure.
  • Serve immediately with sesame seeds and extra scallions.
    ¼ cup sesame seeds

Notes

How to freeze wontons
  1. Line a baking tray with parchment paper.
  2. Arrange the wontons on the baking tray so that they are not touching each other.
  3. Place the baking tray in the freezer and leave it until the wontons are completely frozen, which should take around 1-2 hours.
  4. Transfer the wontons to freezer-friendly bags, label, and leave in the freezer for up to 2 months.
  5. When ready to serve, cook them from frozen, but add an extra couple of minutes to the cooking time.

Nutrition (Estimate per Serving)

Calories: 255kcalCarbohydrates: 38gProtein: 10gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 1317mgPotassium: 969mgFiber: 6gSugar: 6gVitamin A: 9829IUVitamin C: 98mgCalcium: 291mgIron: 5mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Easiest Asian Slaw

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This is the easiest Asian slaw recipe ever, since it requires a bare minimum of chopping (just the fresh herb!), and starts with pre-cut fresh vegetables. You can also shortcut your way to a flavorful dressing by using a good bottled brand of sesame-ginger, but if you want to make your own, by all means! This simple salad adds color and crunch to Asian-style meals, of course, but honestly, it goes with so many other dishes, like sandwiches, veggie burgers, wraps, soups, and more. [Read more...]

Vegan Menu: Cold Asian Noodles & Teriyaki Tofu

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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. [Read more...]

Japanese Soba Noodle Soup with Tofu and Greens

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One thing I love about Asian-style soups is that they require little advance planning, and are ready to go from counter to soup pot to table in 30 minutes or less. I do find, though, that unlike other soups that benefit from long simmering and that taste even better after a day or so, Asian soups taste best just done. This is especially true in the case of noodle soups-the noodles absorb much of the broth when refrigerated overnight, leaving you with more of a noodle dish than a soup. [Read more...]

Simple Soups for Kids and Teens

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Is there anyone out there who isn't instantly comforted by the thought of a nice warm bowl of soup? Here are a few easy, appealing vegan soups that can become the favorites of kids and teens. Even kids who balk at vegetables may be more likely to enjoy them when enveloped in a tasty broth. See also Creamy Corn Chowder in Tofu 101. And make sure to explore the entire Veg Kids and Teens page on VegKitchen for lots of easy, healthy recipes for vegetarian and vegan kids and teens. [Read more...]

Udon Noodle Soup with Crisp Vegetables

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In this Japanese-style soup, udon noodles in a hot broth are topped with crisp raw vegetables, making for an offbeat and pleasing presentation. It can be made minutes before you wish to serve it. The traditional way to eat this is to "slurp" the noodles with the help of chopsticks, then finish off the remaining soup with a spoon. Photos by Hannah Kaminsky.   [Read more...]

Mixed Mushrooms Soup with Bok Choy

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Aromatic and broth, this mushroom-filled, Asian-flavored soup can be enjoyed any time of the year when you can find good bok choy. Generally, bok choy is a spring vegetable, but in some areas the season is extended. This is an excellent way to whet the appetite for a vegetable stir-fry or a simple tofu dish. It's best served the moment it comes off the heat. [Read more...]

Tofu Spring Rolls

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These Tofu Spring Rolls are a classic to prepare for a picnic or a potluck. Fresh and light, they will please everyone-young and old.

tofu spring rolls stacked on a plate
[feast_advanced_jump_to]

Vegetarian spring rolls are all about texture. Inside you have rice vermicelli, crisp vegetables, and usually some type of meat or seafood-here I used tofu. The resulting flavors and colors of the spring rolls are delicious. They do take a bit of time to make, but-believe me-it's worth it!

These spring rolls taste especially delicious dipped into some creamy and slightly spicy peanut sauce. Eat your rolls whole or cut them into 3-4 pieces to share! I love pairing mine with some veggie noodles or Asian soup.

How to Make Tofu Spring Rolls

  1. Marinate tofu in the soy sauce.
  2. Soak vermicelli in boiling water for 5 minutes. Drain and set aside.
  3. Soak rice papers one at a time for 10-25 seconds. Drain well, and place on a work surface.
  4. Arrange mint leaves, carrots, peppers, vermicelli, and tofu on a sheet of rice paper.
  5. Fold the sides of the rice paper towards the center, then roll.
  6. Cover the roll with a damp cloth and proceed with the rest of the rolls. Refrigerate rolls until ready to serve.

Full directions for how to make Tofu Spring Rolls are in the printable recipe card below.

Variations to Tofu Spring Rolls

Lettuce Cups

If you want to save a bit of time, you can always use lettuce leaves instead of rice paper sheets and make this recipe into lettuce cups. Doing this will also give your meal a fresh twist!

Recipe

Tofu Spring Rolls

5 from 1 vote
These Tofu Spring Rolls are a classic to prepare for a picnic or a potluck. Fresh and light, they will please everyone-young and old.
Print Pin Save
Prep Time: 40 minutes
Cook Time: 5 minutes
Total Time: 45 minutes
Servings: 8 servings

Ingredients

US Customary - Metric

Instructions

  • Marinate the tofu 1 hour in the soy sauce.
  • Place vermicelli in a bowl, cover with boiling water, and let stand for 5 minutes. Drain and set aside.
  • In a bowl of hot water, soak the rice papers one at a time for 10 to 25 seconds. Remove them from the water, drain well, and place on a work surface.
  • Arrange 2 to 3 mint leaves, 1 tablespoon of carrots, 2 strips of peppers, ¼ cup of vermicelli, and 1 strip of tofu on a sheet of rice paper.
  • Fold the sides of the rice paper towards the center. Roll firmly to secure the packing.
  • Cover the roll with a damp cloth and proceed with the rest of the rolls. Refrigerate rolls until ready to serve. Then cut the rolls in half diagonally.

Nutrition (Estimate per Serving)

Calories: 218kcalCarbohydrates: 42gProtein: 8gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 2mgSodium: 369mgPotassium: 193mgFiber: 2gSugar: 1gVitamin A: 2791IUVitamin C: 3mgCalcium: 53mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Cauliflower Fried Rice with Mushrooms & Chickpeas

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This cauliflower fried rice with mushrooms and chickpeas is a hearty, one-pan vegan dinner that comes together in just 22 minutes - no chopping, no fuss.

Cauliflower fried rice with mushrooms and chickpeas in a skillet

Key Ingredients & Substitutions

  • Frozen riced cauliflower. The shortcut that makes this recipe genuinely weeknight-friendly - no head of cauliflower to break down. Green Giant, 365 Organic, and Trader Joe's all work great. Taylor Farms' cauliflower pearls are slightly chunkier if you want more texture. To use fresh, rice it in a food processor and skip the water.
  • Mushrooms. Cremini or button mushrooms are the easy default. Shiitake adds a deeper, more savory umami punch that plays especially well with the fried-rice vibe. Pre-sliced is fine - just make sure they look fresh and not dried out.
  • Chickpeas. One 15-ounce can (drained and rinsed) adds protein, fiber, and a satisfying heartiness. White beans or black beans swap in easily.
  • Scallions. Mild onion flavor and a pop of color. A small shallot or a few tablespoons of diced yellow onion works if you don't have scallions.
  • Salt-free seasoning blend. Frontier Co-op or Dash are the go-to brands here. Any all-purpose herb blend works, or use a mix of garlic powder, onion powder, and dried thyme.
  • Nutritional yeast. Optional but recommended - 2 tablespoons stirred in at the end adds a subtle cheesy, nutty depth. Skip it if you don't have it.

Variations

  • Asian-style fried rice. Stir in 1-2 tablespoons of low-sodium soy sauce (or tamari to keep it gluten-free) and a drizzle of toasted sesame oil at the end.
  • Spicy version. Add a pinch of red pepper flakes or a drizzle of sriracha when you add the mushrooms.
  • Add more vegetables. Frozen peas, shelled edamame, diced bell pepper, or baby spinach all work well - stir them in with the chickpeas.
  • Make it higher protein. Add pan-fried cubed extra-firm tofu or a handful of shelled hemp seeds stirred in at the end.
  • Lemon herb version. Swap the seasoning blend for Italian herbs and finish with a squeeze of lemon juice and fresh parsley.
  • Grain-free rice bowl. Serve over a bed of mixed greens instead of eating it straight from the pan for a lighter, salad-bowl presentation.

Tips for the Best Cauliflower Fried Rice

  • Dry out the cauliflower before adding anything else. Cook the frozen cauliflower with the water over medium heat until the water has fully evaporated - this is what separates fluffy from soggy. Don't rush it.
  • Use a large, wide pan. More surface area means more evaporation and more browning. A wok or a 12-inch skillet is ideal. A smaller pan traps steam and makes the whole thing wet.
  • Crank the heat at the end. After adding the vegetables and chickpeas, turning the heat up to medium-high for the last few minutes gives the dish its "fried" character - slightly crispy edges and concentrated flavor.
  • Don't stir too much at the end. Let the cauliflower sit undisturbed for 30-60 seconds between stirs so it can pick up some color from the pan.
  • Season at the end. The seasoning blend goes in with the vegetables, but final salt and pepper adjustments should happen last - after the nutritional yeast - so you can taste accurately.

How to Serve

This works great as a complete main dish on its own - the chickpeas bring enough protein and substance to be satisfying. For a more complete spread, serve it alongside a simple miso soup, a cucumber and rice vinegar salad, our teriyaki eggplant as a side, or drizzle with our easy duck sauce for extra flavor, or our Asian Tofu Salad with Thai Peanut Dressing. Leftovers keep well in the fridge for up to 4 days and reheat best in a skillet over medium heat.

Cauliflower fried rice with chickpeas and mushrooms

Recipe

Cauliflower fried rice with mushrooms and chickpeas in a skillet

Cauliflower Fried Rice with Mushrooms & Chickpeas

5 from 6 votes
A quick, one-pan vegan dinner that uses frozen riced cauliflower as the base — no chopping required. Hearty mushrooms and chickpeas make it filling enough to stand alone as a main dish.
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Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 4 to 6

Ingredients

  • 16 ounce bag frozen riced cauliflower
  • ½ cup water
  • 8 ounces mushrooms cleaned, stemmed sliced (see note)
  • 3 scallions thinly sliced
  • 15 ounce can chickpeas drained and rinsed
  • 2 teaspoons salt-free seasoning blend like Frontier or Mrs. Dash
  • 2 tablespoons nutritional yeast optional
  • Salt and freshly ground pepper to taste
US Customary - Metric

Instructions

  • Combine the riced cauliflower and water in a large skillet or wok over medium heat.
  • Cook, stirring occasionally, until the cauliflower is fully thawed and the water has evaporated, about 5 minutes.
  • Add the mushrooms, scallions, chickpeas, and seasoning blend. Turn the heat up to medium-high and cook for 5 to 7 minutes, stirring often, until the mushrooms are tender and the cauliflower starts to brown at the edges.
  • Stir in the nutritional yeast if using, then season with salt and pepper to taste. Serve immediately.

Nutrition (Estimate per Serving)

Calories: 158kcalCarbohydrates: 26gProtein: 11gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 336mgPotassium: 803mgFiber: 10gSugar: 4gVitamin A: 148IUVitamin C: 58mgCalcium: 111mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Easy Vegan Dal Tadka

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Turn up the flavor with this vegan-friendly Dal Tadka! It's packed with flavorful spices, hearty lentils, and it couldn't be easier to make. This is Indian comfort food at its best.

dal recipe indian

What is Dal Tadka? 

Dal Tadka, pronounced [dahl tad-ka], is a classic Indian comfort food dish. The name itself describes the dish very accurately. 'Dal' is the Hindi word for lentils, which are a staple ingredient in South Asian cooking. 'Tadka' means tempering - a cooking technique where spices are roasted in hot oil or ghee, releasing their essential oils and enhancing their flavor. 

The lentils are typically cooked until tender and then mixed with a base of onions, tomatoes, and ginger, along with turmeric and salt. The Tadka, prepared separately, can include a range of spices like cumin, mustard seeds, garlic, and chili, depending on regional and personal preferences. The sizzling Tadka is then drizzled over the creamy dal, creating a dish that's comforting, nutritious, and packed with flavor. 

Variations of the classic Dal Tadka can be found across the different regions of India, each with their own local touch!

dal recipe indian

Why You'll Love this Recipe

This recipe is my spin on the traditional dal tadka - simplified so it can easily be made by a home cook with easy-to-find ingredients and no special equipment. This dal tadka is: 

  • Just as creamy and delicious as your favorite restaurant style Dal Tadka! 
  • Doesn't require a pressure cooker - or any other special equipment.
  • Easy enough to make for a weeknight meal.
  • 100% Vegan and Vegetarian friendly!
dal recipe indian

Key Ingredients & Substitutions

Lentils. 

I used yellow lentils (toor dal) for this recipe, but it works well with many types of lentils. Other good choices are moong dal (split yellow moong lentils), masoor dal (red lentils), chana dal (split chickpeas), and urad dal (split black gram). Some folk even use a mix of two or three different types of lentils.

Oil or Ghee? 

I simply used olive oil for my tadka, because it's the simplest vegan substitution for the traditional ghee used in this dish. But there are several brands that make a vegan ghee, so feel free to give that a try if you prefer. This one from Livlo is the brand I see recommended most often!

The spices! 

This recipe uses a variety of traditional Indian spices, but the key here is a high quality garam masala. It's worth splurging on a high quality garam masala, like this one, for the best flavor.

dal recipe indian

Helpful Tips & Variations

Soak the lentils. If possible, rinse and soak your dry lentils for 30 minutes before cooking. It helps to  reduce cook time and enhance texture.

Make it creamier. Lightly mashing some of the lentils after cooking helps achieve a rich, velvety consistency. For even more creaminess, you can use an immersion or regular blender to puree a portion of the cooked dal. I do not recommend pureeing all of it - the texture will be too mushy.

Serving suggestions: Serve dal tadka over steamed basmati rice or Indian flatbread like naan or roti for a complete vegan meal. You may also wish to serve with a dollop of vegan raita (yogurt sauce). 

Storing leftovers. Store leftover dal tadka in a covered container in the fridge for 3-4 days. You can also freeze for up to two months. To serve again, let it defrost (if frozen) and reheat on the stovetop over medium heat.

dal recipe indian

Variations

Add more spice. This recipe is just mildly spicy to start with. For more heat, add additional chili powder or add a minced red chili pepper to the tadka mixture. 

Add more plant based protein. Stir in diced firm tofu or tempeh cubes for extra protein.

With simple ingredients and flavors, this vegan dal tadka recipe is sure to become a new weeknight staple. Enjoy! Serve it alongside our bhindi masala, our aloo gobi, or our quick vegetable curry for a full Indian spread.

Also worth trying: our yellow squash soup.

Also worth trying: our cauliflower fried rice.

dal recipe indian

More Vegan Indian Recipes

If you love this Vegan Dal Tadka, be sure to check out these other delicious recipes: 

Also try: our 30 Minute Madras Lentils Vegan.

Recipe

dal recipe indian

Easy Vegan Dal Tadka

5 from 2 votes
This vegan-friendly Dal Tadka is packed with flavorful spices, hearty lentils, and it couldn't be easier to make. This is Indian comfort food at its best.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 4 servings

Ingredients

For the Dal:

  • 1 cup yellow lentils toor dal, rinsed and soaked for 30 minutes
  • 3 cups water for cooking
  • 1 teaspoon turmeric powder
  • 1 teaspoon salt
  • 2 medium tomatoes finely chopped
  • 1- inch piece of ginger grated

For the Tadka (Tempering):

  • 2 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 2 cloves of garlic minced
  • 1 small onion finely chopped
  • ½ teaspoon garam masala
  • 1 teaspoon ground coriander
  • ¼ teaspoon red chili powder or to taste
  • Juice of ½ a lemon
  • Fresh cilantro chopped for garnish
US Customary - Metric

Instructions

Cook the Lentils:

  • In a large pot, combine the soaked and drained yellow lentils, water, turmeric powder, and salt. Bring to a boil, then simmer on low heat for about 20-25 minutes or until the lentils are soft and fully cooked.
    dal recipe indian

Mash the Dal:

  • Once the lentils are cooked, use a back of a spoon or a potato masher to mash them slightly for a creamier texture. If the mixture is too thick, add a little water to reach your desired consistency.
    dal recipe indian

Prepare the Tadka:

  • In a separate small pan, heat the olive oil. Add the chopped onion and cook for 4-5 minutes, until it turns golden.
    dal recipe indian
  • Add mustard seeds and cumin seeds, and let them pop.
    dal recipe indian
  • Add the garam masala, ground coriander, and red chili powder. Stir to coat the onions with spices. Then add the minced garlic and ginger, and cook for another minute, until fragrant.
    dal recipe indian
  • Stir in the chopped tomatoes and cook for another 5 minutes. If the mixture begins to feel too dry, add a bit of additional oil.
    dal recipe indian

Combine Dal and Tadka:

  • Combine the tadka and the cooked lentils.
    dal recipe indian
  • Stir well. Add the fresh lemon juice now for a bit of tang.
    dal recipe indian

Garnish and Serve:

  • Garnish with chopped fresh cilantro. Serve with steamed rice or your favorite Indian bread like naan or roti.
    dal recipe indian

Nutrition (Estimate per Serving)

Calories: 267kcalCarbohydrates: 36gProtein: 14gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 601mgPotassium: 694mgFiber: 16gSugar: 4gVitamin A: 575IUVitamin C: 13mgCalcium: 60mgIron: 5mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Chapati (Traditional East African Flatbread)

by 1 Comment

Chapati is a delicious traditional African flatbreads, which is especially good served with curried soups and stews. And you won't believe how easy it is to make!

Homemade Chapatis being served on a white plate

I love exploring food from a variety of cultures and countries. And African and Asian foods are some of my absolute favorites.

These chapati flatbreads are a staple in both Indian and East African cuisine. And for good reason. They're totally delicious - and perfect for soaking up flavorful curries and sauces!

And best of all - they're super simple to make. I was stunned by how simple it was to make these chapati with just three ingredients - flour, salt, and water!

This chapati recipe is:

  • Easy to make with just three simple ingredients.
  • Soft and fluffy!
  • Perfect for pairing with East African or Indian cuisine.

Serving Ideas

Try serving these chapati with this African-Style Peanut and Okra Stew or this flavorful Indian Lentil Curry. Or simply top it with a bit of this Apricot Chutney- yum!

You can even use these chapati in place of tortillas, to make your favorite sandwiches and wraps!

This recipe is originally from Breadtime: A Down-to-Earth Cookbook for Bakers and Bread Lovers* by Susan Jane Cheney. It was reprinted with permission.

Recipe

Homemade Chapatis recipe

Chapati (Traditional East African Flatbread)

4.50 from 2 votes
Chapati is a delicious traditional African flatbreads, which is especially good served with curried soups and stews. And you won't believe how easy it is to make!
Print Pin Save
Total Time: 1 hour
Servings: 12 chapatis

Ingredients

US Customary - Metric

Instructions

  • Combine the flour and salt in a mixing bowl and stir together. Add water a bit at a time until the dough holds together. Turn out onto a floured board and knead for about 5 minutes, or until smooth and elastic. Place the dough in a small floured bowl and cover with a clean tea towel. Let the dough rest for 30 minutes.
  • Divide the dough into 12 equal pieces and shape each into a ball. Roll out each ball of dough into a thin round, about 5 inches in diameter.
  • Set a small nonstick skillet over medium heat. Use a paper towel to distribute a small amount of oil over the bottom of the skillet.
  • Cook one round of dough at a time until touched with light brown spots, about 3 to 4 minutes. Flip and cook on the other side; repeat with the other balls of dough.
  • Keep the chapatis warm, stacked one atop another in a covered container, until all are done. Serve at once.

Nutrition (Estimate per Serving)

Calories: 68kcalCarbohydrates: 14gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 98mgPotassium: 73mgFiber: 2gSugar: 1gVitamin A: 2IUCalcium: 7mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

12+ Tasty, Healthy Vegan Farro Recipes

by 4 Comments

Here are a dozen tasty and healthy vegan farro recipes. This nutty, hearty grain has joined other recently revived ancient grains like quinoa, einkorn, kañiwa, and teff in the modern kitchen. Filled with fiber and high in iron, you'll want swap it in for rice and barley in all kinds of dishes. Make sure to see our guide on How to Cook Farro for more tips, and be inspired by the recipes ahead.

Farro-Stuffed peppers

Super-Quick Grain-Stuffed Peppers (shown at top): Once you stuff the pilaf into prepared peppers, you need not even cook or bake them any further. For these, we used a delicious porcini-flavored quick-cooking farro pilaf mix, for those of you who are in a hurry.

Farro asparagus salad recipe

Spring Farro Asparagus Salad: A delicate blend of the farro, asparagus, radishes, edamame, and peppers, this is good served 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.

Artichoke Farro by Kim Lutz

Artichoke Farro: Farro is a favorite grain in Italian cuisine, so it's a natural partner for artichokes-another Italian favorite - in this simple pilaf by Kim Lutz.

Baked Farro with Tomatoes & Herbs by Isa Moskowitz and Terry Romero

Baked Farro with Tomatoes & Herbs: Contributed by Isa Moskowitz and Terry Romero, this comforting and easy tomato and herb-drenched baked farro casserole may bump your favorite pasta bake down a notch or two.  

Farro & Eggplant with Sun Dried Tomato Pesto: Farro is tossed with a zesty sun-dried tomato and walnut pesto and pan-fried eggplant. It cooks up in just 30 minutes and can be enjoyed warm or cold, so it's great for meal prep too.

Barley or farro with almonds and apricots1

Barley or Farro Salad with Apricots and Almonds: Here's a simple Middle-Eastern inspired salad whose slight sweetness makes it a good foil for other Middle Eastern specialties like hummus, tabbouli, and baba ghanouj. 

Mediterranean Farro Salad from Budget Bytes

Photo: Budget Bytes

Mediterranean Farro Salad with Spiced Chickpeas: A recipe from Budget Bytes, this salad features a classic tomato and cucumber combo, seasoned and sautéed some chickpeas. It's topped it off with a creamy tahini dressing. 

Garlicky Farro with Mushrooms

Photo: Blissful Basil

No-Fuss Garlicky Farro with Sautéed Mushrooms: From Blissful Basil, this farro dish is super-easy, with minimal chopping, cookware, and ingredients required. It's a comforting kind of main dish you'll love at the end of a busy day. 

Farro and white bean veggie burger by Sharon Palmer

 Photo: Sharon Palmer

Farro and White Bean Veggie Burgers by Sharon Palmer are amazing! Says Sharon "Homemade veggie burgers, such as these savory farro and white bean burgers, are leaps and bounds above frozen varieties when it comes to taste. And they're not as hard to make as you think." 

Vegan Farro Risotto from Food 52

Photo: Food 52 / Vibrant Plate

Vegan Farro Risotto: This risotto-style creation is by Food 52 contributor Vibrant Plate. Embellished with leek, carrot, and zucchini, it makes for a simple and satisfying dinner entree. 

Farro Buddha Bowl from Small Bites

 Photo: Small Bites

Asian-Style Farro Buddha Bowl with Crispy Baked Tofu from Small Bites helps you stick to your healthy eating goals! This Farro Buddha Bowl is packed with veggies, protein, and Asian-inspired flavors.

Vegan Farro Mujardara from Whisk and Shout

Photo: Whisk and Shout

Vegan Farro Mujadara is an inspired idea from rom Whisk and Shout. The Middle Eastern classic combines lentils with either rice or bulgur; so why not try it with Farro? It becomes heartier than ever.

Also try: our tabbouleh.

Farro and Hearty Greens Soup from Letty's Kitchen

Photo: Letty's Kitchen

Also try: our Cream Of Asparagus Soup.

Also try: our Creamy Pasta With Asparagus And Peas.

Farro and Hearty Greens Soup: Finally, from Letty's Kitchen, this savory farro and hearty greens soup is a delicious cold weather favorite of Letty's family, and she's betting that you'll love it as much as they do.

Vegan Gluten Free Recipes from VegKitchen

by 3 Comments

[three_fourth]It can be challenging to be either vegan or gluten free, but when you're both, it's doubly tricky to find suitable vegan gluten free recipes. VegKitchen offers lots of vegan gluten free recipes for every meal of the day. Use this list as a great resource for easy, everyday recipes to suit both dietary needs.

For all recipes that contain products that have both GF and non-GF versions, (like soy or teriyaki sauces, broth, and tortilla products), read labels carefully to be sure you're using GF versions. Please contact us (form is above right) if we've gotten anything wrong here as far as GF and we will make the correction post haste!

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10 Easy Vegan Wraps to Make in 10 Minutes or Less

by 2 Comments

Wrapping leafy greens and all kinds of veggies in a wrap lets the ingredients shine in a way that bread-y sandwiches can't always do. Not to mention, making an easy vegan wrap can spice up your typical lunch fare of salads. That simple step of wrapping things up makes this kind of fare instantly appealing.

We've rounded up 10 easy vegan wraps you can make in 10 minutes or less, because who doesn't love a great wrap? It's perfect fare for lunchtime, and can be the centerpiece of a light dinner, too.

10+ Minute Wraps

If you have a bit more time, check out these tasty wraps, too!

Tempeh "bacon" lettuce tomato wraps and polenta fries

Tempeh Bacon, Lettuce, and Tomato Wraps are perfect for a portable lunch or a light dinner. Though this recipe gives you instructions to make DIY tempeh "bacon," you can use store-bought vegan bacon to make these in a flash.

Tofu & Peanut satay wraps
Photo: Hannah Kaminsky

Sometimes, two shortcuts are better than one, and that's definitely true for tasty Baked Tofu & Peanut Satay Wraps. Using precut coleslaw and prepared peanut satay sauce means that these can be ready to eat in 10 minutes or less.

Portobello and coleslaw wraps
Photo: Hannah Kaminsky

Portobello Mushroom Wraps with Creamy Coleslaw are so packed with flavor that adding anything else would be gilding the lily. And they can be yours to enjoy in minutes.

Hummus avocado tomato wrap
Photo: Hannah Kaminsky

You don't need a recipe at all for Hummus, Avocado, and Tomato Wraps. Just layer your favorite kind of hummus onto a wrap with slices of lettuce and tomato, then bolster the whole thing with a handful of leafy greens.

Tofu, arugula, and olive wrap
Photo: Evan Atlas

The combination of flavors makes Baked Tofu, Arugula, and Olive Wraps one of my favorites-they're so tasty and make a great portable or at-home lunch.

BBQ-flavored seitan and avocado wraps
Photo: Hannah Kaminsky

In BBQ-Flavored Seitan and Avocado Wraps, the seitan contrasts deliciously with cool avocado and leafy greens. Like many of our wraps, it's a salad disguised as a hearty sandwich.

Asian flavored quinoa wraps
Photo: Rachael Braun

Delectable Asian-Flavored Quinoa Wraps come with a small caveat-you need to have cooked quinoa on hand for these to come together in 10 minutes. But once you do, it will be well worth it!

Refried Bean Wraps
Photo: Evan Atlas

Cool Refried Bean Wraps are great for lunch with with stone-ground natural tortilla chips and some fruit. For dinner, serve with baked potatoes or sweet potatoes. (Tortilla chips and salsa are welcome, too!)

Avocado Black bean wraps
Photo: istetiana / Shutterstock

There's something about everyday healthy ingredients enclosed in a soft wrapper that makes them yummier and more appealing. Case in point: these simple and tasty Avocado Black Bean Wraps.

Vegan Spinach, Mushroom, and Cheddar Wraps - 2
Photo: Rachael Braun

This yummy, warm Mushroom, Spinach, and Cheddar Wrap recipe (vegan, of course) makes 4 wraps. If you half the recipe and make two wraps, you might just get your wraps together in under 10 minutes. And even if you don't, these wraps are well worth making!

5 Root Vegetables to Put on Your Radar

by 2 Comments

A wider variety of vegetables have become available year-round than once was the case. Fresh green leafy veggies can be had throughout the winter; decent tomatoes and asparagus are a lot easier to find in the winter than they used to be. One category of veggies seems more fitting to cold-weather meals are root vegetables, which are still more plentiful and available in the fall and winter than they are in spring and summer.  [Read more...]

Vegan Dinner Ideas: Midsummer Evenings

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Though most of us love summer, let’s hope that this final week in July puts an end to the over-the-top heat. Now we can look forward to the (usually) balmier weather in August. The plus side is that fresh produce of all sorts is continues to be in abundance, so let’s take full advantage of it this week in ways that don’t require too much heat in the kitchen. Note the judicious use of leftovers from one meal to the next!

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. Pick up some fresh pita, hummus, and stuffed grape leaves to go along with it. [Read more...]

Quinoa Scallion Fritters

by 26 Comments

These crispy quinoa fritters pack a lot of flavor, thanks to lots of scallion and cilantro. If you have quinoa cooked ahead of time, this comes together in a snap. These are nice served with Asian-style soups like Bok Choy, Tofu, and Baby Corn Soup. If you're serving these with any other Asian-Style meal, I highly recommend taking the 5 minutes or less to make "Duck" Sauce, as pictured. Otherwise, these are nice served as a side dish for meals in which veggies take center stage, such as hearty stews, or bean dishes. [Read more...]

6 Offbeat Veggies That are Worth a Try

by 14 Comments

In my experience, I've found that those who like vegetables are particularly fond of the tried-and-true varieties. Broccoli, carrots, peas, potatoes, sweet potatoes, and corn occupy the top rung. "Second string" vegetables include cauliflower, green beans, greens, squashes, and such. If those in your household are open to new vegetable adventures, here are a few veggies that you may not think of buying regularly, but which might add fun and variety to your everyday repertoire.

Brussels Sprouts

Okay, so Brussels sprouts aren't exactly "offbeat," but they may be one of the vegetables you hated as a child. I list them here, though, because I think they're underused and under appreciated. Cook them just until done, and these tiny cabbages are delightful. When eating overcooked Brussels sprouts, I can see where the prejudice may set in. Serve your perfectly cooked sprouts to your family with an air of excitement-it may be contagious!

Edamame

Edamame in a bowl

Fresh green soybeans have become widely available in the West in the past few years. Resembling baby lima beans-but less mealy and more flavorful-edamame (eda-MA-may) are a popular appetizer in Japanese restaurants. In midsummer, I get fresh edamame from my local farm markets. Cook them in their shells for about 10 minutes, then pop them open and eat them at room temperature-much like green peas. Edamame are quite easy to find in frozen form in natural foods stores, either in or out of the shell.

Jerusalem Artichokes

Jerusalem artichokes (sunchokes)

Also marketed as "sunchokes," these knobby roots have no connection with Jerusalem nor do they bear any resemblance to the more common, leafy artichokes. They are related in some way to the sunflower plant, however. These veggies have a texture that is a cross between a water chestnut and a white potato and a flavor that is pleasant but hard to describe. Jerusalem artichokes can be scrubbed, sliced, and eaten raw alone or in salads, or quickly sautéed in a little olive oil.

Jícama

Jicama Sliced

Another offbeat root, jicama (pronounced HICK-a-mah) is native to the American Southwest, and until the last decade or so was not easy to find outside that realm. Now you will find jicama in well-stocked supermarkets and produce stores from west to east. Sweet, crunchy, and a bit more watery than other roots, jicama is-like the Jerusalem artichokes-good sliced and eaten raw, used in salads, or sautéed.

Leeks

Leeks on cutting board

A member of the onion family, leeks resemble oversized scallions. Only the white and lightest green parts are edible. The dark green leaves may be washed well, chopped, and used to flavor homemade vegetable stock, or you can simply discard or compost them. Chop leeks and rinse very well before using. Sautéed leeks are wonderful in soups and paired with potatoes or cabbage. But you can always substitute them for ordinary onions.

Spaghetti Squash

Spaghetti squash

Winter squashes are not often great favorites of children (unless pureed into soups or otherwise disguised), but spaghetti squash may be the exception to this rule. Once baked, the flesh comes out in spaghetti-like strands, and children can get great enjoyment from "combing out" those strands with a fork (provided of course, that the squash is cool enough to handle). I like to serve spaghetti squash in its simplest form, sautéed in a little olive oil or Earth Balance, and seasoned with salt and pepper. Some people like to eat their spaghetti squash with marinara sauce as a low-carb substitute for pasta.

Chinese Vegetable Stir Fry (Buddha's Delight)

by 3 Comments

If you're a longtime vegetarian or vegan, you've likely ordered a version of this addictive Chinese restaurant staple often nicknamed Buddha's Delight. This tasty vegetable stir fry is easy to make at home, and way healthier than the takeout version.

Broccoli and baby corn stir-fry - Buddhist's delight recipe
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A simple vegetable stir fry is one of my favorite meals for busy weeknights. They're quick, easy, and super family friendly too.

This homemade version of the Chinese restaurant favorite Buddha's Delight has all the flavor of your favorite takeout - but is way healthier (and cheaper too!).

Tips

Serve this vegetable stir fry over hot cooked brown rice or Asian noodles for a heartier meal. It also goes well with a simple slaw-type salad or a mixed greens salad with orange sections and toasted almond slices.

For added protein, choose your favorite simple tofu, tempeh, or seitan preparation to serve alongside or atop this dish.

Variations

I used basic button mushrooms for this recipe, but you can substitute shiitake mushrooms or something more exotic for extra flair!

In place of the broccoli, I sometimes opt for cauliflower florets. Or you can do a mix of half broccoli and half cauliflower.

Feel free to experiment with other veggies in this simple stir fry - just about anything you have on hand will work here! Bell peppers, bok choy, and sliced summer squash are great additions.

Vegetable Stir-fry recipe

If you love this Buddha's Delight recipe, be sure to check out these other tasty vegan ideas:

Recipe

Broccoli and baby corn stir-fry - Buddhist's delight recipe

Chinese Vegetable Stir Fry - Buddha's Delight

4.80 from 5 votes
Buddha's Delight is a Chinese style vegetable stir fry that's loaded with fresh veggies and a savory homemade stir fry sauce. It's even better than the takeout version!
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Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings

Ingredients

For Stir Fry Sauce:

For Stir Fry:

  • 1 ½ tablespoons safflower oil or other oil for stir frying
  • 2 cloves garlic minced
  • 2 crowns broccoli cut into bite-sized florets
  • 1 carrot large, peeled and sliced diagonally
  • 1 cup mushrooms variety of choice, stemmed and cut in half
  • 1 cup cabbage leaves Napa or regular green cabbage, chopped into bite sized chunks
  • 1 cup snow peas trimmed
  • 1 stalk celery thinly sliced on the diagonal
  • 2 scallions cut into 1-inch pieces
  • 15 ounces baby corn canned, drained

For serving:

  • toasted cashews or peanuts for topping, optional
  • rice cooked, optional
  • additional soy sauce to taste
US Customary - Metric

Instructions

  • Dissolve the cornstarch into roughly ¼ cup of the broth to make it smooth and pourable.
  • Combine the dissolved cornstarch with the remaining broth. Then combine with the sesame oil, soy sauce, white wine, and ginger in a mixing bowl. Whisk to combine. Set aside.
  • Heat the oil in a lareg frying pan or wok. Add the garlic and sauté over low heat for a minute or so.
  • Add all the vegetables, and turn up the heat. Stir-fry until everything is bright and tender-crisp, which should not be more than 5 minutes. You can add very small amounts of additional brothas you stir fry, just enough to keep the pan moist.
  • Whisk the sauce again to ensure it has not separated, and pour it into the vegetable mixture. When the liquid thickens and everything is nicely heated through, season to taste with additional soy sauce and serve hot.

Notes

Variations: 
  • Feel free to use a mixture of broccoli and cauliflower rather than just broccoli.
  • I used white button mushrooms for this recipe, but you can use a more exotic variety such as shiitake or wood ear mushrooms.
 

Nutrition (Estimate per Serving)

Calories: 234kcalCarbohydrates: 35gProtein: 7gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 826mgPotassium: 625mgFiber: 5gSugar: 9gVitamin A: 3546IUVitamin C: 40mgCalcium: 79mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Puree of Spring or Summer Greens

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Here’s a soup designed to make the most of kale or chard, spinach, arugula, and lettuces when they become too abundant. When greens threaten to take over the fridge, I turn to this recipe, which has become an annual tradition! If you love greens and have plenty of them, you’ll find this nourishing recipe useful as well as delicious. Make sure all greens are very well washed. Adapted from Vegan Soups and Hearty Stews for All Seasons.  

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Vegan Dinner Recipes

To help you answer the question “what’s for dinner?” here’s a selection of easy vegan main dish recipes you’ll find here on VegKitchen. Great vegan dinners, many of which are quick and easy—can be on the table in 30 minutes or so.

Though this isn't an exhaustive listing of all the possible dinner fare here on VegKitchen (after all, you can serve brunch dishes for dinner, or combine soups and sandwiches or salads—make sure to explore other recipes and categories on the Recipes Galore page), you’ll find plenty to choose from in this at-a-glance listing. Pictured at top, Miso Ginger Red Beans with Quinoa and Broccoli.

To help you answer the question “what’s for dinner?” here’s a selection of easy vegan dinner recipes (suitable for vegetarian diets as well, of course!) you’ll find here on VegKitchen. If you're more of a book person, please also explore some of Nava's cookbooks for fast dinner recipes, including Vegan Express, Vegetarian 5-Ingredient Gourmet and Vegetarian Family Cookbook.

If you're part of a plant-strong family, you might enjoy one of the titles in VegKitchen’s pdf e-book series. This compact, affordable 48-page pdf e-book collects VegKitchen’s most popular family-friendly recipes. No more poring through recipes on the web (or even just this site, of which there are hundreds! For more information, go to Family-Friendly Vegan Dinner Recipes: For families with vegan and vegetarian kids and teens — and anyone who loves simple, hearty fare.

Family-friendly Vegan Dinner Recipes e-book cover

Vegan Dinner Recipes

Asian Noodle Dishes

Asian noodles with corn and cabbbage1
Asian noodles with spicy stir-fried corn and cabbage; photo by Hannah Kaminsky

Burritos, Enchiladas, and Other Tortilla Dishes

Cauliflower Power Tacos
Cauliflower Power Tacos

Casseroles and Other Comfort Foods

Quinoa, Broccoli, and Vegan Cheese Casserole; photo by Rachael Braun

Main Dishes Featuring Grains and/or Beans

Jamaican-Spicy-Beans by leslie cerier
Jamaican-Style Spicy Beans

Pasta Entrées

pesto pasta with potatoes and green beans
Pasta with Pesto, Potatoes, and Green Beans; photo by Hannah Kaminsky

Pizzas

garlicky vegan margherita pizza recipe
Vegan Pizza Margherita

Seitan Recipes

BBQ-flavored seitan and avocado wraps
BBQ-Flavored Seitan and Avocado Wrap; photo by Hannah Kaminsky

Stews & Chilis

Quick black bean and sweet potato chili recipe
Quick black bean and sweet potato chili

Tofu, Tempeh, and Vegan Sausage Main Dishes

Sautéed tofu with veggies2
Sautéed tofu with green veggies

 

The Vegetarian Mother’s Cookbook by Cathe Olson

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The Vegetarian Mother's Cookbook: Whole Foods to Nourish Pregnant and Breastfeeding Women—and Their Families* by Cathe Olson is a friendly, useful resource that delivers just what it promises in its subtitle. It offers a wealth of information and options for healthy eating, while never sounding judgemental or preachy. The recipes here are geared toward the pregnant and lactating mother, but honestly, this big collection of straightforward, tasty recipes is a perfect all-purpose cookbook for any busy family with vegetarian or vegan members. [Read more...]