Here's an easy way to enjoy roasted carrots with no cutting or peeling involved: simply use a bag of baby carrots! This recipe for Sweet Cinnamon-Roasted Baby Carrots provides a veggie dish that stands a good chance of winning over young eaters, and a good side dish to make while another kid-friendly dish (like Tofu Nuggets) is in the oven. [Read more...]
Search Results for: carrots
Mixed Greens Salad with Apples, Carrots, and Pickled Beets
This recipe is for a simple, colorful salad of mixed greens, crunchy carrots, tart apples, and pickled beets that harmonizes well with everyday or holiday meals and adds little hands-on prep time. Photos by Evan Atlas. [Read more...]
Vegan "Honey" Glazed Carrots
These vegan "honey" glazed carrots use agave nectar in place of traditional honey - with delicious results!
These vegan honey glazed carrots are one my most favorite carrot recipes, and one of my all time favorite vegan side dishes. Of course, we won't actually use honey since it's not a vegan ingredient.
We will use agave syrup instead of honey, but you won't be able to tell the difference! I make these vegan carrots frequently for my non-vegan family and they are always a huge hit. Even the kids like these!
These vegan honey-glazed carrots are super simple to make. I can get them from fridge to the oven in about five minutes, so I can cook the rest of the meal while these roast.
Preparing Vegan Honey Glazed Carrots
Start off with a big bunch of carrots. I love the multi-colored ones from the farmers market - they just feel extra fancy. Chop off the tops and slice the carrots lengthwise.
If they are super chunky carrots, you can give them an extra slice. Rinse them, pat dry, and spread on a baking sheet.
Now, you might be realizing at this point that I didn't peel the carrots. That's right! I almost never peel my carrots. The skins contain a ton of healthy nutrients, and they get a tasty little crunch when they're cooked. I enjoy the taste and their healthier this way.
Plus, peeling carrots is a royal pain in the behind. Why put ourselves through that hassle when it's not necessary?
Then, you just toss the carrots in some olive oil, agave syrup, and balsamic vinegar. The agave syrup is our secret vegan substitute for the honey in these honey-glazed carrots! Sprinkle with salt and pepper, and roast the carrots for 30-45 minutes. So easy and so delicious.
More Vegan Recipes
If you love these carrots, be sure to check out these other delicious vegan recipe ideas:
Recipe
Vegan Honey Glazed Carrots
These vegan "honey" glazed carrots use agave nectar in place of traditional honey - with delicious results!
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Ingredients
- 1 lb carrots fresh
- ½ cup agave nectar
- 2 tablespoon balsamic vinegar
- olive oil
- salt
- black pepper
Instructions
- Chop the tops off carrots, and slice lengthwise. Rinse and pat dry. Spread carrots on a large baking sheet, in a single layer.
- Drizzle carrots with olive oil and toss until lightly coated.
- Drizzle with the agave syrup and balsamic finger. Toss again until all the carrots are coated in the mixture. Sprinkle with salt and pepper.
- Bake for 30-45 minutes, until carrots are tender and browned.
Nutrition (Estimate per Serving)
Calories: 139kcalCarbohydrates: 33gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 81mgPotassium: 373mgFiber: 3gSugar: 25gVitamin A: 18944IUVitamin C: 11mgCalcium: 40mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Tender Kale with Carrots, Onion, and Mild Spices
Ye'zelbo gomen be'karot, as it's called in Ethiopian, is a mild kale dish with lots of flavor. It can round out heavier stews and sauces if you're cookin' up a feast. If you're not big into greens, give this one a try anyway; it might pleasantly surprise you. It's perfect to serve with inejra or Quick Teff Crêpes. Recipe and photo from Teff Love: Adventures in Vegan Ethiopian Cooking* by Kittee Berns © 2015, Book Publishing Company, reprinted by permission. For complete how-to on making authentic Ethiopian injera (the spongy moist flatbread shown in the photo, refer to the aforementioned book!
Cold Japanese Noodles with Daikon and Carrots
Spaghetti-shaped somen noodles are traditionally eaten cold in Japan during summer months, but you can substitute any kind of soba noodles or whole grain linguine. Peppery daikon radish and mellow carrots work beautifully with the noodles in this simple dish. Photos by Hannah Kaminsky. [Read more...]
Sautéed Broccoli or Broccoli Rabe, Baby Carrots, and Yellow Squash
This colorful trio of sautéed vegetables was one I made often when my kids were growing up, as the combination of broccoli (or broccoli rabe), carrots, and yellow squash seemed to make everyone happy. it complements many different kinds of main dishes, including pastas, potatoes, and grains. [Read more...]
Sautéed Carrots with Dried Fruits
Here’s a tasty way to highlight carrots in a lightly cooked side dish. Their natural sweetness is enhanced with chopped dried fruit and balanced with a bit of lemon. It's a nice everyday side dish and a welcome addition to fall and winter holiday meals. Photos by Hannah Kaminsky. [Read more...]
Sautéed Carrots with Almonds
This simple side dish of carrots embellished with almonds and herbs brings color and natural sweetness to the dinner plate. It's a favorite vegetable dish to serve with a Passover or Jewish New Year dinner. Photos by Evan Atlas. [Read more...]
Green Beans and Carrots Sesame
The simple vegetable duo of green beans and carrots makes a flavorful, colorful side dish for summer meals. The hint of Asian flavors — soy sauce and sesame (oil and seeds) makes it special. [Read more...]
Garlic Mustard Vinaigrette
This Garlic Mustard Vinaigrette proves that a simple dressing can pack a serious flavor punch. So, go ahead - shake things up and drizzle it on everything. Your taste buds will thank you!
If you've ever wondered what separates a good salad from a great one, the answer is often in the dressing. Enter this Garlic Mustard Vinaigrette - a simple, shake-and-go blend that's packed with bold flavors.
It's bright, garlicky (if you want it to be), and full of herby goodness, making it perfect for everything from crisp greens to roasted veggies.
This vinaigrette isn't just for salads, though. Drizzle it over grilled asparagus, use it as a marinade for tempeh, or even toss it with warm roasted potatoes for a quick, flavorful side dish. Trust me, you'll want to keep a bottle of this in your fridge at all times.
Why You'll Love This Garlic Mustard Vinaigrette
- Quick and Easy: Made in minutes with just a cruet or jar.
- Flavor-Packed: A zesty combo of garlic, mustard, and herbs.
- Customizable: Adjust the mustard, garlic, or herbs to suit your taste.
- Versatile: Perfect for salads, marinades, and roasted veggies.
- Make-Ahead Friendly: Stores beautifully in the fridge for up to a week.
Ways to Use this Vinaigrette
This Garlic Mustard Vinaigrette isn't just a salad topper-it's a multitasking flavor hero! Here are some vegan-friendly ways to use it:
Salad Star: Toss with mixed greens, arugula, spinach, or kale for a bold, tangy kick. Add roasted chickpeas and avocado for a hearty vegan salad. Check out my fave vegan salad recipes here.
Grain Bowl Drizzle: Pour it over quinoa, farro, or couscous bowls loaded with roasted vegetables, nuts, and seeds.
Veggie Roasts: Use it as a marinade for veggies like zucchini, bell peppers, or mushrooms before roasting or grilling.
Potato Upgrade: Toss warm roasted or boiled potatoes with the vinaigrette for an instant potato salad that's light and zesty.
Quick Pickle: Marinate thinly sliced cucumbers, carrots, or radishes in the vinaigrette for a quick, tangy pickle.
Tofu Marinade: Soak tofu slabs in the vinaigrette before grilling, baking, or pan-frying for a savory burst of flavor.
Bread Dipper: Serve it as a dip for crusty bread alongside a plant-based charcuterie board.
Pasta Salad Hero: Mix it into a cold pasta salad with cherry tomatoes, olives, and fresh herbs for a Mediterranean-inspired dish.
Roasted Chickpeas: Toss cooked chickpeas with the dressing and roast until crispy for a protein-packed snack or salad topper.
More Tasty Recipes
If you love this simple vinaigrette dressing, be sure to check out all my vegan sauces and dressings, plus these other delicious recipes:
Recipe
Garlic Mustard Vinaigrette
This simple Garlic Mustard Vinaigrette packs a serious flavor punch.
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Servings: servings
Ingredients
- ½ cup extra-virgin olive oil
- Juice of ½ lemon
- ¼ cup balsamic vinegar
- 2 to 3 tablespoons Dijon mustard to taste
- 1 clove garlic crushed, optional
- ¼ teaspoon dried oregano
- ¼ teaspoon dried dill
- ¼ teaspoon dried basil
- salt and freshly ground black pepper to taste
Instructions
- ½ cup extra-virgin olive oil
- Juice of ½ lemon
- ¼ cup balsamic vinegar
- 2 to 3 tablespoons grainy mustard, to taste
- 1 clove garlic, crushed, optional
- ¼ teaspoon each: dried oregano, dill, and basil
- Freshly ground black pepper to taste
Notes
This recipe makes approximately one cup of dressing.
Nutrition (Estimate per Serving)
Calories: 130kcalCarbohydrates: 2gProtein: 0.2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 44mgPotassium: 19mgFiber: 0.2gSugar: 1gVitamin A: 6IUVitamin C: 0.2mgCalcium: 8mgIron: 0.3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan Pot Pie Casserole
Is there anything better than a homemade pot pie? A vegan one, of course! There's something about that flaky crust, savory filling, and rich aroma that makes everything feel right in the world.
If you thought pot pie couldn't get any better, let me introduce you to this Vegan Pot Pie Casserole - a plant-based version of the classic dish that's every bit as satisfying, hearty, and delicious. It's perfect for cozy family dinners, meal prepping, or just indulging in a comforting, home-cooked meal. It's also one of my family's favorite holiday main dishes!
Plus, this comfort food is entirely plant-based, making it a feel-good dish in more ways than one. Whether you're a committed vegan or just looking to try something new, this pot pie will have you digging in for seconds.
This Vegan Pot Pie Is...
- Hearty and Satisfying: Packed with vegetables and potatoes, it's a meal that fills you up and leaves you feeling content.
- Easy to Make: With simple ingredients and straightforward steps, this pot pie comes together without a fuss.
- Flaky and Golden: Thanks to the combination of vegan butter and shortening, the crust is perfectly flaky and delicious.
- Versatile: You can add or swap out veggies based on what you have or prefer.
- Perfect for Leftovers: This pie tastes even better the next day, making it ideal for meal prepping or enjoying throughout the week.
Key Ingredients & Substitutions
Flour: All-purpose flour is used for both the crust and thickening the filling. If you're looking for a gluten-free option, try using a 1:1 gluten-free flour blend.
Vegan Butter and Vegetable Shortening: These ingredients are the secret to a flaky, tender crust. Even though vegan butter and shortening are made with largely the same ingredients, the butter has more moisture, making them a bit different to work with. I'm a big fan of the Earth's Balance Buttery Sticks for a vegan butter. If you don't have shortening, you can use all vegan butter, but the combination of both gives the best texture.
Ice Water: Helps bring the dough together without making it too sticky. Make sure it's really cold to keep the fat from melting before the crust bakes.
Onion and Garlic: These aromatics add depth and flavor to the veggie filling. You can substitute shallots for a slightly sweeter taste.
Frozen Mixed Veggies: A convenient and colorful mix of peas, carrots, green beans, and corn. The downside of frozen veggies tends to the texture, but it works just fine in a gravy-esque filling like this one. Feel free to use fresh veggies if you prefer or add your own favorites like mushrooms or zucchini.
Potato: Adds heartiness and texture to the filling. A medium white or Yukon gold potato works especially well, but you can use sweet potatoes for a bit of a spin on the traditional recipe.
Vegetable Broth: The base of the sauce, giving it a rich and savory flavor. Use a low-sodium broth to control the salt level, or make your own broth for even more flavor.
Dried Thyme: A classic herb for pot pies, adding a warm, earthy note. You can also use fresh thyme or experiment with other herbs like rosemary or sage.
Vegan "Chicken": I don't used processed ingredients like this too often, and it is totally optional. But in this case, some vegan "chicken" adds a great texture and makes the pot pie even more filling. You can find options in most grocery stores these days, or substitute with chickpeas or tofu for a protein boost.
Helpful Tips for Making Vegan Pot Pie Casserole
Keep the Dough Cold: Cold ingredients are key to a flaky crust. If your kitchen is very warm, chill the flour and the mixing bowl in the fridge before you start cooking.
Don't Overwork the Dough: Mix just until the dough comes together to keep it tender. Overmixing can make it tough and chewy.
Season to Taste (and taste often!): Don't be afraid to taste the filling before it goes into the pie. Adjust the salt, pepper, and herbs to your liking.
Cover the Edges: If you notice the edges of the crust browning too quickly, cover them with foil to prevent burning.
Let It Rest: Allow the pie to cool for at least 20 minutes before slicing. This helps the filling set and makes it easier to cut clean slices.
Storing & Freezing
Store leftover pot pie in an airtight container in the refrigerator for 3-5 days. You can also freeze leftovers for up to two months. I recommend slicing into portions and freezing in individual containers for easy reheating. To reheat, simply defrost, transfer to an oven safe dish, and warm in the oven.
Variations
Mushroom Pot Pie
Add a mix of your favorite mushrooms to the filling for a rich, umami flavor that pairs perfectly with the creamy sauce. Sliced portobellos work well, or shiitakes for a fun twist.
Southwestern Pot Pie
Spice things up by adding a can of green chilies, a teaspoon of cumin, and a handful of chopped cilantro. Top with sliced avocado before serving.
Root Vegetable Pot Pie
Swap out the frozen veggies for a mix of roasted root vegetables like parsnips, turnips, and sweet potatoes for a wintery twist.
Herbed Crust
Add fresh herbs like parsley, thyme, or rosemary right into the crust dough for an extra layer of flavor.
Make Mini Pot Pies
Instead of one large pot pie, try making several personal sized ones instead. Just divide the filling amongst four mini pie dishes (like these), and top each with its own crust. Bake time will be less, more like 20-25 minutes, depending on the size of your baking dishes.
More Tasty Vegan Recipes
If you love this vegan pot pie, be sure to check out these other delicious ideas:
Recipe
Vegan Pot Pie Casserole
This Vegan Pot Pie Casserole is a plant-based version of the classic dish that's every bit as satisfying, hearty, and delicious. A feel-good family favorite main dish!
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Servings: servings
Ingredients
For the crust:
- 1 ½ cups all purpose flour
- ¼ teaspoon salt
- ¼ cup vegan butter
- ¼ cup vegetable shortening
- ¼ cup ice water
For the filling:
- 3 tablespoons vegan butter
- 1 small onion diced
- 3 cloves garlic minced
- ¼ cup flour
- 2 ½ cups vegetable broth
- 3 cups frozen mixed veggies
- 1 cup chopped potato about one medium potato
- ½ teaspoon salt
- ½ teaspoon dried thyme leaves
- 2 cups chopped vegan "chicken" optional
Instructions
- Instructions:
For the crust:
- In a large bowl, whisk together the flour and salt. Cut in the shortening and butter until only pea sized lumps remain.
- Stir in the ice water, 1 tablespoon at a time until the dough comes together.divide the dough evenly into two small discs.
- Roll half the dough out into a 12" circle and place into the bottom and up the sides of a deep dish pie plate. Place the pie plate in the fridge
- Roll the second dough disc into a 10" circle and place in the fridge to chill while you make the filling.
For the filling:
- Preheat the oven to 400F.
- In a large pot over medium heat, melt the vegan butter. Add the onion and garlic and cook, stirring frequently, until the onion turns translucent.
- Sprinkle the flour overtop and stir, then cook for an additional 1-2 minutes. Slowly pour in the vegetable broth, whisking constantly to avoid lumps.
- Add the frozen veggies, chopped potato, salt and thyme and mix to a simmer. Allow to cook, stirring frequently, about 10 minutes, or until the potato is starting to feel tender.
- Stir in the vegan chicken.
- Transfer the hot filling to the pie crust.
- Then add the top crust and cut away the excess.
- Crimp the edges.
- Slice venting holes in the top crust.
- Then bake in the oven for 60 minutes, or until the filling is bubbly and the crust is golden (if the edges of the crust gets too brown cover with foil for the last 20 minutes of baking)
- Allow to cool for 20 minutes before slicing.
Nutrition (Estimate per Serving)
Calories: 508kcalCarbohydrates: 46gProtein: 13gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 14gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 1mgSodium: 1492mgPotassium: 370mgFiber: 7gSugar: 2gVitamin A: 4096IUVitamin C: 14mgCalcium: 56mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
15-Minute Vegetable Curry (with frozen veggies!)
Whoever said that a hearty, flavorsome curry needs hours of simmering and a pantry full of exotic spices clearly hasn't tried my Quick & Easy Vegetable Curry!
This curry is the dish you turn to on those frantic weeknights when the fridge is half-empty, the family is hungry, and time is of the essence. Ready in just 15 minutes, thanks to the help of some frozen veggies, it's like a little weeknight magic trick. Now you see an empty kitchen, now you don't!
This Quick & Easy Vegetable Curry is...
- Unbelievably Fast. Ready, set, curry in just 15 minutes!
- Surprisingly Simple. Using ingredients you likely have on hand already.
- Comfort Food. Each spoonful is like a warm, spice-infused embrace.
- Versatile:. Have some extra veggies or tofu? Toss them in! This recipe is easy to customize.
Key Ingredients & Substitutions
Frozen Vegetables
I love the classic mix of carrots, peas, corn, and green beans. But literally any frozen veggie blend will do. So pick your own favorite mix of veggies! Of course, you can also make the curry with fresh veggies, but then it will take longer than the promised 15 minutes.
Curry Powder
This is the most important of the spices in this recipe, so I recommend choosing a high quality curry powder for the best flavor.
Coconut Milk
This brings creaminess and lots of flavor. But if you need a substitute, heavy cream is your best bet.
Vegetable Broth
Note that vegetable broth brands can vary pretty wildly in terms of saltiness. So be sure to taste your curry at the end, and adjust the salt accordingly. You may find that no extra salt is needed at all, or you may want to add quite a bit!
Helpful Tips & Variations
Don't be shy with the curry powder. If your curry powder is on the mild side, don't be shy to add a bit more than called for. You measure that stuff with your heart.
Add more spice. If this recipe isn't spicy enough for your heat-loving taste buds, try adding a dash of chili powder or some slivered red chili peppers.
Make it sweeter. For a sweeter curry, try adding a dash of maple syrup or agave syrup.
Protein Power-Up. Toss in some pan-fried tofu or tempeh for an extra protein punch.
Add Fresh Greens. Add some baby spinach or shredded kale for extra nutrients. And it looks gorgeous too!
Serving & Storage Suggestions
Serve this curry hot with a side of fluffy basmati rice. Or try serving over quinoa or couscous for a tasty twist. You can also use cauliflower rice for a lower carb option. It's also delicious with fresh flatbreads like roti or vegan naan bread.
I like to garnish my curry with some chopped fresh cilantro and some lime wedges - a classic combo. But this would also be great topped with chopped peanuts or cashews, slice red onions, or lemons instead of limes.
Store this vegetable curry in the refrigerator for 3-4 days, in an airtight container. To serve again, simply reheat over medium heat on the stovetop. In my opinion, curry does not freeze well.
More Tasty Vegan Ideas
If you love this quick and easy vegetable curry, be sure to check out these other delicious vegan recipes:
Recipe
15-Minute Vegetable Curry (with frozen veggies!)
This easy Vegetable Curry is hearty, flavorsome and ready in just 15 minutes! The perfect dish for those frantic weeknights when time is of the essence.
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Servings: servings
Ingredients
- 2 tablespoons coconut oil
- 1 small red onion finely chopped
- 2 cloves garlic minced
- 1- inch piece of ginger grated
- 1½ tablespoons curry powder adjust according to taste
- 1 teaspoon ground cumin
- ½ teaspoon turmeric powder
- 1 can 14 oz coconut milk
- 1 cup vegetable broth
- 3 cups mixed frozen vegetables such as carrots, peas, corn, and green beans
- 1 can 15 oz chickpeas, drained and rinsed
- Salt and pepper to taste
- Fresh cilantro and lime wedges for serving
Instructions
- Heat 2 tablespoons of coconut oil in a large skillet over medium heat. Sauté 1 small chopped red onion for about 3 minutes until soft. Then, add 2 minced garlic cloves and 1-inch grated ginger, cooking for another minute until fragrant.
- Stir in 1½ tablespoons of curry powder, 1 teaspoon of ground cumin, and ½ teaspoon of turmeric. Cook for 1 minute to release the flavors.
- Pour in a 14-ounce can of coconut milk and 1 cup of vegetable broth, mixing well.
- Add 3 cups of mixed frozen vegetables and a 15-ounce can of drained and rinsed chickpeas. Bring to a simmer, then reduce the heat to maintain a gentle simmer.
- Let the curry cook for about 8-10 minutes, or until the vegetables are tender.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and a squeeze of lime juice. This curry goes well with rice or flatbread.
Nutrition (Estimate per Serving)
Calories: 178kcalCarbohydrates: 24gProtein: 5gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 303mgPotassium: 393mgFiber: 7gSugar: 2gVitamin A: 7086IUVitamin C: 17mgCalcium: 59mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Sweet Potato Lentil Soup (Vegan & Vegetarian)
This Sweet Potato Lentil Soup is loaded with healthy flavor from hearty sweet potatoes, protein-packed lentils, and fresh tomatoes. Plus it's vegetarian, vegan, and ready in under an hour!
This vegan soup is one you can make and use to meal prep for lunches and dinners. Learn how easy it is to make this sweet potato soup.
Another delicious soup is this sweet potato chili, it is loaded with flavor. You might also want to try out my vegan stew. For a tasty side to pair with your soup try my quinoa bread rolls.
This Sweet Potato Lentil Soup Recipe Is...
- Vegan
- Vegetarian
- Dairy Free
- Nutrient Rich
- Meal Prep Friendly Recipe
How to Make Lentil and Sweet Potato Soup
Full directions for this vegan lentil soup are in the printable recipe card at the bottom of the post. This is a quick walk through.
- Start by heating oil in a pot on the stove. Add in the carrots and saute till they are softened.
- Then add in the onion and garlic cooking until the onions are transluscent.
- Next add in the tomatoes and bay leaves and cook for a few minutes.
- Add in remaining ingredients, and bring the soup to a boil. Then reduce and simmer for 30 minutes or until the potatoes are fork tender.
- Serve and enjoy.
Helpful Tips for Sweet Potato Lentil Soup
Heavy Duty Pot
I recommend using a heavy duty pot like a Dutch oven as it will create an even heating on the soup. If you use a lighter pot you will find that hot spots can be created and the overall doneness of the soup can vary.
Cutting Up Vegetables
Aim to cut up your vegetables into bite-size pieces. It is also important to cut your vegetables into evenly cut pieces. That way all the potatoes and carrots are cooked evenly.
Variations To Sweet Potato Lentil Soup
Add More Spices and Herbs
As you can see I used just a handful of spices and herbs for this recipe. Feel free to adjust the spices to fit your flavor preference if you would like. This would also be delicious with some garam masala or curry powder, or some chili powder for extra spice.
Mix up the Vegetables
You are welcome to use any vegetables of your choosing to flavor your soup. You could peel and dice up a Russet or Yukon Gold potato. Or add in some corn or other vegetables to add more flavor. Use whatever is in season!
Try Kale
Instead of using spinach you could swap with kale. I prefer the flavor of spinach, but kale is a wonderful substitute and also super nutritious.
Sweet Potato Lentil Soup FAQs
How to make the soup creamier?
You can take out some of the soup and blend it up to puree it. This will then be poured back into the pot and stir to thicken. Or you can add in some coconut milk to add a creamy texture to the soup if you want.
How to store the sweet potato lentil soup?
This soup can be stored in the fridge in an airtight container for up to a week. This soup is wonderful for meal prepping for lunches or dinners.
Best way to warm up lentil and sweet potato soup?
You can warm it up in the microwave or even on the stovetop in a pan. Just heat on low heat and stir often or it will burn.
More Tasty Recipes
If you love this Lentil Sweet Potato Soup, be sure to check out these other delicious recipes:
Recipe
Sweet Potato Lentil Soup (Vegan & Vegetarian)
This Sweet Potato Lentil Soup is loaded with healthy flavor from hearty sweet potatoes, protein-packed lentils, and fresh tomatoes. Plus it's vegetarian, vegan, and ready in under an hour!
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Servings: servings
Ingredients
- 1 cup dry lentils rinsed and drained
- 1 yellow onion peeled and finely chopped
- 1 sweet potato large, peeled and chopped into small cubes
- 2 carrots peeled and sliced
- 6 cups vegetable broth
- 2 tablespoon olive oil
- 3 garlic cloves minced
- 1 cup fresh spinach roughly chopped
- 2 to matoes chopped
- ½ teaspoon smoked paprika
- 4 bay leaves
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon dried oregano
- ¼ cup fresh parsley chopped
Instructions
- Heat the olive oil in a large pot and add the sliced carrots. Sauté until slightly golden and softened, about 4-5 minutes.
- Add the onion and garlic and continue cooking for another 4-5 minutes. Until onion begins to soften and turn translucent.
- Add the chopped tomatoes and bay leaves. Cook for another 3-5 minutes.
- Add the sweet potato, fresh spinach leaves, lentils, smoked paprika, dried oregano, fresh parsley and vegetable broth.
- Bring the soup to a boil, then reduce heat and simmer for 30 minutes, or until the potatoes are tender.
Nutrition (Estimate per Serving)
Calories: 342kcalCarbohydrates: 55gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 2059mgPotassium: 1020mgFiber: 19gSugar: 11gVitamin A: 15552IUVitamin C: 24mgCalcium: 94mgIron: 5mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Easy Vegan Coleslaw
This easy vegan coleslaw is the ultimate side dish to serve up. Loaded with crisp cabbage, red bell pepper, carrots, and paired with a homemade coleslaw dressing. Top with crunchy slivered almonds and green onions.
Whether you are needing a potluck side dish or weeknight side, this vegan coleslaw recipe is a must make. It is nutrient rich and loaded with flavor. Tangy, crunchy, and slightly sweet. A vegan side dish that won't disappoint.
An easy Asian coleslaw recipe that is going to win you over with one bite. Also check out my other slaw recipes. If you like sweet slaws this apple raisin slaw is popular as well.
This Vegan Coleslaw Recipe Is...
- Made without mayo
- Vegan
- Vegetarian
- Naturally Gluten Free
- Crunchy
- Homemade Coleslaw Dressing
How to Make Vegan Coleslaw
Full steps on how to make this vegan coleslaw is featured in the printable recipe card at the bottom of the post. This is a quick walk through on how it is made.
- Grab a mixing bowl and add your coleslaw, red bell pepper and carrots. Then you you will toss to mix the ingredients together.
- Next you will grab a small bowl and add all the ingredients in the dressing, and whisk well. Once it is creamy and no clumps it is mixed enough.
- Pour the dressing on top of the cabbage mixture and toss to coat all the ingredients.
- If you want top with slivered almonds and green onions right before serving.
Helpful Tips For Vegan Coleslaw Recipe
Chop Vegetables Small
You will want to chop your vegetables into bite size pieces. If the pieces are too large it will make it harder to eat the salad. If you find your coleslaw mix is in too big of pieces you can chop it down as well.
Marinate Slaw
If you want you can marinate the coleslaw for 2-3 hours before you serve it. This will help enhance all the flavors and help break down the coleslaw a bit. You can eat it without chilling first, but it will add more flavor.
Whisk
I do recommend using a whisk for mixing up the dressing. I find it helps to remove any clumps that are in the dressing, and really incorporates all the seasonings and oils.
Variations to Vegan Coleslaw
Vinegar
If you don't have a rice vinegar you can use a white wine vinegar. It will alter the flavor a bit but it won't be that noticeable.
Soy Sauce
If you are worried about the sodium, you can use a low sodium sauce. Simply use the same amount the 1 tablespoons.
Cranberries or Raisins
If you do want to add sweetness to the coleslaw, just add in ¼ cup of raisins or dried cranberries for the salad.
Vegan Coleslaw FAQs
Can I use fresh cabbage instead of coleslaw mix?
Grab a green cabbage and thinly slice it up and use instead of a bag of coleslaw mix. Depending on the size of the cabbage you might use some or all of the cabbage.
How long will this coleslaw last?
You can store this coleslaw in the fridge in an airtight container for 3-4 days. You will find with each day the vegetables will soften up a bit. I do recommend eating it within the first 2 days of it being made.
Can you freeze coleslaw?
Unfortunately you can't freeze the coleslaw. The vegetables would become very mushy once it is thawed from being frozen. So I recommend only making what you plan to eat.
Recipe
Easy Vegan Coleslaw
This tasty vegan coleslaw is loaded with fresh veggies, easy to make in just a few minutes, and tossed with a delicious sweet and savory dressing. Perfect for summer!
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Servings: servings
Ingredients
- 1 bag coleslaw mix shredded
- 1 red bell pepper thinly sliced
- 1 cup carrots shredded
For dressing:
- 2 tablespoons olive oil or sunflower oil
- 2 tablespoons seasoned rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce or tamari
- juice of 1 lime
- 1 tablespoon ginger peeled and minced or use ginger paste
- 1 clove garlic peeled and minced
For topping:
- ¼ cup slivered almonds
- 1 pc green onion thinly sliced
Instructions
- In a large mixing bowl, toss together the coleslaw mix, red bell pepper, and carrots.
- In a separate small bowl, whisk together the olive oil, rice vinegar, sesame oil, soy sauce, lime juice, ginger, and garlic.
- Pour the dressing over the coleslaw mix and toss until the veggies are well coated.
- If desired, top the coleslaw with slivered almonds and green onions before serving.
Notes
- If you prefer your vegan coleslaw more chilled, you can refrigerate for 2 hours before serving.
Nutrition (Estimate per Serving)
Calories: 94kcalCarbohydrates: 7gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 148mgPotassium: 213mgFiber: 3gSugar: 3gVitamin A: 3195IUVitamin C: 41mgCalcium: 40mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Old-Fashioned Vegan Stew
This Old-Fashioned Vegan Stew is thick, hearty, and comforting. It's loaded with tons of veggies and smothered in a thick, creamy, savory broth. This vegan stew is great for dinner and tastes delicious reheated the next day too.
This vegan stew is loaded with carrots, celery, potatoes, mushrooms, peas, and more. This has quickly become one of my all time favorite vegan stews. Give it a try and let me know how you enjoy it!
This Old-Fashioned Vegan Stew recipe is...
- An old-fashioned classic stew
- Loaded with nutrient-rich veggies
- Thickened with a roux base
- Made with flavorful fresh herbs
- Great for meal prepping
How to Make Old-Fashioned Vegan Stew
- Add oil to a pot. Cook onion and garlic on medium heat until translucent.
- Add potatoes, carrots, peas, and mushrooms, and cook.
- Add herbs, broth, tomatoes, soy sauce, and vinegar. Stir and bring to boil.
- Make cornstarch slurry and stir in to thicken soup.
- Turn down heat, cover, and let simmer.
Full directions for how to make Old-Fashioned Vegan Stew are in the printable recipe card at the bottom of the post.
Tips & Tricks for Old-Fashioned Vegan Stew
Cutting the Vegetables
Make sure that when you are chopping the vegetables for this stew, you cut everything into true bite-size pieces. You don't want super large chunks of vegetables, as they will be hard to eat.
Sauté the Garlic & Onions
When you sauté the onion and garlic, it helps to really enhance the deep flavor of this vegan stew. The sautéed vegetables will give your stew a rich and hearty flavor. If you don't sauté the onions and garlic, as some people do to save time, you will find that they have a sharper flavor.
Use a Heavy Duty Pot
Using a Dutch oven or other heavy duty pot is great as it will provide an even cooking surface for the stew. Cast iron is a good choice as well. If your pot isn't sturdy, it can create hot spots and your veggies will vary in doneness.
Variations to Old-Fashioned Vegan Stew
Add Rice or Quinoa
Barley, rice, and quinoa are all great additions to this veggie-packed stew. Adding any of these grains will make your stew a lot heartier. I would recommend tossing some in if you feel you want a bit more depth.
Mix in Pasta
You can also add some vegan-friendly pasta to your stew. Just add it in at the end of the cooking time. Adding pasta will add more carbs to your soup but also allow the stew to stretch a bit more and feed a larger crowd.
Different Vegetables
You can mix in other varieties of veggies to your stew, as well. I used what I had on hand, but you can swap out different vegetables depending on what you have in your fridge and what's in season. For example, you could toss in some squash, zucchini or cauliflower!
Old-Fashioned Vegan Stew FAQs
How do you know when the stew is done?
You will know your stew is done when the potatoes are fork tender. When the potatoes are done, you can take your stew off the heat. However, I like to cook mine a bit longer as it helps blend the flavors even more.
Why add in the cornstarch slurry?
Cornstarch and water combined - referred to as a slurry - is a thickening agent used for thickening soups, stews, and more. I find that a cornstarch slurry is great for thickening dishes without altering the flavor of the recipes you are cooking.
How do you store leftovers?
Store your leftover stew in the fridge for 3-5 days. When you want some, you can simply warm it up in the microwave or over low heat on the stove. Just make sure to stir your stew periodically as it reheats- it will burn if left to simmer too long.
More Tasty Vegan Recipes
If you love this vegan stew, be sure to check out these other delicious ideas:
And while you're here, don't forget to grab a copy of my free vegan cheat sheet. It's packed with all my favorite substitutions to vegan-ize any recipe!
Recipe
Old-Fashioned Vegan Stew
This Old-Fashioned Vegan Stew is thick, hearty, and comforting. It's loaded with tons of veggies and smothered in a thick, creamy broth base.
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Servings: servings
Ingredients
- 2 tablespoon olive oil
- 1 onion minced
- 2 cloves garlic minced
- 3 large carrots sliced
- 2 stalks celery sliced
- 2 cups baby potatoes halved
- 1 cup white mushrooms sliced & quartered
- 1 cup frozen peas
- 1 teaspoon Italian seasoning
- 2 cups vegetable broth
- 19 oz diced tomatoes canned with garlic
- 3 tablespoon soy sauce
- 1 tablespoon balsamic vinegar
- 2 sprigs rosemary
- small bunch fresh thyme
- 2 tablespoon cornstarch
- 3 tablespoon water
Instructions
- In a large pot, heat olive oil, then add onion and garlic; sauté 3-4 minutes or until onion is translucent.
- Add the carrots, celery, baby potatoes, mushrooms, and peas into the pot.
- Cook for 2-3 minutes.
- Add the Italian seasoning, vegetable broth, diced tomatoes, soy sauce, balsamic vinegar, rosemary, and thyme. Stir and bring to a boil.
- In a small bowl, whisk together the cornstarch and water to form a slurry mix. Add to the stew and stir.
- Turn heat down, cover pot, and simmer for 45 minutes or until veggies are tender.
- Serve.
Nutrition (Estimate per Serving)
Calories: 244kcalCarbohydrates: 39gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1282mgPotassium: 974mgFiber: 7gSugar: 12gVitamin A: 8362IUVitamin C: 48mgCalcium: 99mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Portobello Mushroom Steak
This Portobello Mushroom Steak recipe makes a delicious vegan steak that is incredibly easy to whip up. You can make this vegan steak and potatoes recipe any night of the week!
These juicy, seasoned portobello steaks are baked with asparagus and then paired with vegan mashed potatoes. Serve them alongside a crisp green salad and some homemade lemonade. You could also serve them with some rice and green beans.
There are so many delicious options for meatless dinners! Lately I've been loving these Vegan Sloppy Joes, this Lentil Shepherd's Pie, and these Tofu Enchiladas with Sweet Potato in Mole Sauce. But, I think these Portobello Mushroom Steaks are turning into my new favorite!
This Portobello Mushroom Steak recipe is…
- Vegan
- Naturally gluten-free
- Vegetarian
- Ready in 30 minutes
- Simple to make
- Made with everyday ingredients
- Versatile
How to Make Portobello Mushroom Steak
- Preheat oven and prepare the mushroom marinade.
- Prep mushrooms, then place in baking dish.
- Brush with marinade & bake, flipping both sides.
- Serve warm and enjoy!
Full directions for how to make Portobello Mushroom Steak are in the printable recipe card below.
Tips & Tricks for Portobello Mushroom Steak
Baking Time
Depending on the size of your mushrooms, the bake time will vary. Make sure you use the baking time in the recipe as a guide. You will need to check on your mushrooms to make sure they are cooked to your preference.
Cooking Vegetables
I added asparagus to my baking dish as an extra side, but adding asparagus to the pan is optional. Alternately, you could add other different vegetables into your baking dish. Broccoli, snap peas, Brussels sprouts, and more would all be tasty.
Mushroom Marinade
Once you baste the mushrooms, pour the remainder of the marinade into the baking dish. As the mushrooms bake, they will soak up the additional marinade flavor. The extra marinade also provides a nice texture to the outside of the baked mushrooms.
Variations To Portobello Mushroom Steak
Seasoning the Steaks
I used a simple marinade, but you are welcome to change it up using ingredients you prefer. I find this marinade to have a savory and tangy flavoring that makes these steaks really stand out. If you are looking for a different flavor profile, feel free to alter the ingredients to match your flavor preference.
Adding Vegetables
Cook your mushrooms with different vegetables. Broccoli, cauliflower, carrots, or even green beans could be a delicious swap for the asparagus!
Portobello Mushroom Steak FAQs
How do you know when mushroom steaks are cooked?
Your steaks are done once they have browned up a bit in the oven. You will want to bake the steaks to your preference of doneness. Since there is no meat in this recipe, you can cook the mushrooms as long or little as you prefer.
How do you store leftover mushrooms?
Place your cooked mushrooms in an airtight container and store them in the fridge for 2-3 days. You will find that after 3 days the mushrooms begin to get a bit softer in texture.
How do you reheat mushroom steaks?
I find that reheating mushrooms steaks in the oven or even a skillet on the stove helps to give them a better texture. You can reheat them in the microwave, but the mushrooms will be a bit softer in texture.
More Vegan Recipes
If you love this portobello mushroom "steak" recipe, be sure to check out these other delicious ideas:
Recipe
Portobello Steak with Mashed Potatoes
This Portobello Mushroom Steak recipe makes a delicious vegan steak that is incredibly easy to whip up. Make this vegan steak and potatoes recipe for any night of the week!
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Servings: servings
Ingredients
Portobello steaks
- 4 large Portobello mushrooms
- ⅓ cup balsamic vinegar
- ¼ cup olive oil
- ½ teaspoon cumin
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 3 cloves garlic
- 1 tablespoon vegan-friendly steak seasoning
- salt to taste
Mashed Potatoes
- 3 small potatoes
- 1 tablespoon olive oil or vegan butter
- ½ teaspoon salt
- ½ teaspoon black ground pepper
- 1 teaspoon thyme or rosemary optional
Optional:
- 1 bunch asparagus
Instructions
- Preheat the oven to 400°F.
- In a large bowl, make the portobello marinade. Combine the olive oil, balsamic vinegar, spices, and garlic.
- Place portobellos and asparagus in a large oven-safe skillet. With a pastry brush, generously brush the marinade over the tops and bottoms of the mushrooms and asparagus.
- Arrange mushrooms top side down and pour the remaining marinade over them. Bake for 20 minutes. Remove from oven, flip, and bake another 5-10 minutes or until mushrooms are cooked all the way through.
- For Potatoes: Wash and peel the potatoes. Bring them to boil and cook until tender, about 15 minutes. Mash the potatoes using a potato masher or a hand blender. Add olive oil, black pepper, and salt, to taste. Add fresh herbs just before serving.
- Enjoy!
Nutrition (Estimate per Serving)
Calories: 624kcalCarbohydrates: 71gProtein: 15gFat: 34gSaturated Fat: 5gTrans Fat: 1gSodium: 675mgPotassium: 2260mgFiber: 13gSugar: 17gVitamin A: 2065IUVitamin C: 66mgCalcium: 144mgIron: 9mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Roasted Veggies with Vegan Cheese Sauce
Serve up these Roasted Veggies with Vegan Cheese Sauce for dinner tonight. This vegetable side dish will blow you away!
In this simple recipe, roasted onions, broccoli, zucchini, and sweet potatoes, are smothered in a creamy homemade vegan cheese sauce.
Skip the boring side dishes and whip up one that will become the star of the night. This cheesy vegetable recipe will change your side dishes in a big way.
I love using this dish as a side when we have meals like Lentil Fritters with Garlic Sauce or Vegan Bolognese.
Why You Will Love Roasted Veggies with Vegan Cheese Sauce...
- Simple ingredients
- Unique combo
- Tons of flavor
- Easy to make
- Great side dish
- Gluten-free
How to Make Roasted Veggies with Vegan Cheese Sauce
- Start by preheating the oven.
- Add some oil to a non-stick pan and sauté your onions.
- Next, add in the garlic and mushrooms, and cook till onions are translucent and the mushrooms are tender.
- In a pot, bring water to a boil. Add other veggies and cook as directed.
- For the cheese sauce, add ingredients to a pot and stir until sauce thickens.
- Place all veggies on a baking sheet, drizzle with oil, then salt and pepper. Roast veggies.
- Drizzle with cheese and devour!
Full directions for this Roasted Veggies with Vegan Cheese Sauce recipe are in the printable recipe card below.
Tips & Tricks for Roasted Veggies with Vegan Cheese Sauce
Sautéing the Vegetables
It is important to follow the directions for sautéing the vegetables. Sautéing them first will provide a nice texture to the dish and bring out the optimal flavor of the vegetables.
Stirring the Sauce
Make sure to stir the cheese sauce until it reaches the proper thickness. If you do not stir continuously, the bottom of your cheese sauce will be burnt.
Variations To Roasted Veggies with Vegan Cheese Sauce
Use Different Spices
Consider changing up the spices that you use in the cheese sauce. I used paprika, oregano, salt, and pepper. Consider adding in some garlic, Cajun spice, or other ingredients to change up the flavor of your sauce.
Swap Vegetables
If you want, swap the veggies in the recipe for other veggies that you have on hand. Snap peas, fresh green beans, etc would all taste great!
Roasted Veggies with Vegan Cheese Sauce FAQs
What is a substitute for nutritional yeast?
If you don't have nutritional yeast, you can use dried mushrooms, concentrated vegetable bouillon, or even mashed chickpeas instead. Though, for this creamy cheese sauce, I recommend using nutritional yeast as the other ingredients will alter the texture of the cheese.
Why didn't my cheese sauce thicken?
The key to making this cheese sauce is to follow the directions and make sure that you give the sauce time on the stovetop. If you rush the cooking process, you will find the sauce doesn't have time to thicken.
Stir the sauce continuously, and it will thicken.
How do you store leftovers?
Store your vegetables and cheese sauce in the refrigerator. It will last 3-4 days. You will find the vegetables soften a bit, so they are best served warm and fresh.
When ready to eat your leftovers, reheat in a skillet or in the microwave.
Recipe
Roasted Veggies with Vegan Cheese Sauce
Need a simple veggie-packed side dish? These roasted onions, broccoli, zucchini, and sweet potatoes, are smothered in a creamy homemade vegan cheese sauce. Yum!
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Servings: servings
Ingredients
For the Vegan Cheese Sauce:
- ½ cup vegan cheese cheddar variety
- 1 cup non-dairy milk such as soy milk
- 2 tablespoon nutritional yeast
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 2 tablespoon olive oil
- salt and pepper, to taste
For the Roasted Vegetables:
- 4 cloves garlic minced
- 1 onion peeled and chopped
- 1 large sweet potato chopped into bite sized pieces
- 2 carrots peeled and chopped into ½" pieces
- 1 zucchini halved and sliced into ½" thick half moons
- ½ head broccoli florets roughly chopped
- 1 red bell pepper chopped into bite sized pieces
- 1 cup cherry tomatoes
- 2 cups button white mushrooms cleaned and sliced
- salt and pepper
Instructions
- Preheat the oven to 400°F.
- Heat olive oil in a non-stick pan over medium-high heat. Add onion and sauté for 2-3 minutes.
- Add garlic and mushroom. Sauté until onion is translucent and mushrooms are cooked, 5-6 minutes. Set aside.
- Meanwhile, bring a pot of water to a boil.
- Add the carrots, broccoli, and sweet potatoes to the boiling water and cook for 10 minutes. (They don't need to be totally cooked, as the cooking will finish in the oven.)
- For the sauce, simply place all the ingredients into a saucepan stirring continuously until you get a thick-cheesy sauce.
- Place all the vegetables, including the red pepper and cherry tomatoes, onto a baking sheet. Drizzle with additional olive oil. Season with salt and pepper, to taste.
- Roast vegetables in the oven for 10-15 minutes, until the red pepper is tender.
- Pour the cheese sauce over the vegetables, and cook for 5 more minutes or until all the veggies are fork-tender.
Nutrition (Estimate per Serving)
Calories: 262kcalCarbohydrates: 32gProtein: 9gFat: 12gSaturated Fat: 2gSodium: 236mgPotassium: 945mgFiber: 7gSugar: 11gVitamin A: 14819IUVitamin C: 68mgCalcium: 157mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Best Vegan Potato Salad Recipe
The best vegan potato salad recipe, loaded with fresh herbs and lots of vegetables! Creamy, indulgent and flavorful, it's a perfect summery side dish that's great for BBQs and picnics. It's guaranteed to impress even the fussiest eaters!
As summer approaches, I find myself craving salad more and more. Potato salad in particular. It's just such a nostalgic dish that goes so well with everything, making it ideal for an outdoor get-together. And I believe that when it comes to potato salad, homemade is always the way to go. Not only is it hard to find vegan potato salads at the store, all the ones that are available are mediocre at best.
But don't worry, because this amazing dairy-free potato salad will be perfect for vegans and non-vegans alike. Last year, I made a potato salad with smoky tempeh. But, I wanted to develop an even simpler recipe for which you need literally 20 minutes. The ingredients and preparation are super simple, but the resulting flavor is phenomenal. It's herby, it's refreshing, it has just the right amount of tanginess. The potatoes are creamy and fluffy, adding hints of earthiness and nostalgia.
Bring it along to a BBQ or picnic, or serve as a side dish for any summery dinner. There's a few tricks that you need to keep in mind when it comes to making a perfect potato salad, but overall, it's an ideal effortless dish that everyone will love.
Vegan potato salad recipe ingredients
Potatoes. You can use any potato variety of your choice, but waxy potatoes usually work best. You can use either large potatoes, simply peeling and dicing them, or new potatoes, which you can boil whole and save even more time.
Vegetables of your choice. You can really add any vegetables that you prefer or that you may have in the fridge. I used red peppers, onions, and carrots. Other vegetables that work well involve cucumber, zucchini and cauliflower.
Fresh herbs. I used dill and cilantro. A generous amount of fresh herbs is an ideal addition to vegan potato salad. They add a lot of flavor and freshness, working perfectly with the other ingredients to create nuance.
Garlic. Don't skip this, because garlic is a key ingredient that can take any salad to the next level.
Pickles. Once again, don't leave out the finely diced pickles, because they add that signature tanginess we all love in a potato salad. Capers also work really well.
Lemon juice. I would recommend using freshly-squeezed lemon juice for the best results in order to give the potato salad a more authentic flavor.
Vegan mayonnaise. You can either make your own, or use a good quality store-bought vegan mayo. Keep reading as I've listed some substitutions below that you can use instead. You can also leave it out completely for a more fresh/light salad.
Nutritional yeast. This is great for adding a hint of cheesiness. You can leave it out or add grated vegan cheese instead.
Tomato paste. This will also help to create a distinctive tangy flavor.
Mustard. This is another key potato salad ingredient that helps to create that signature authenticity. Ensure that it's vegan though because some brands have sneaky non-vegan ingredients.
Dried thyme. Great for another layer of earthiness.
How to make vegan potato salad from scratch
Start by generously salting a saucepan of water and add the peeled and diced potatoes. Cook until fully fork-tender, but make sure not to overcook. For medium-sized potato chunks, you will need around 12-15 minutes.
Meanwhile, you can prepare the other vegetables by de-seeding and dicing the peppers, peeling and dicing the onion, and peeling and chopping the carrots. Also finely chop the dill and cilantro.
When the potatoes are ready, drain and rinse them, and shake them a few times in the colander to fluff up. Then, transfer them to a large mixing bowl together with the vegetables, fresh herbs, garlic, pickles and lemon juice. Mix together thoroughly.
Now, add the vegan mayonnaise, nutritional yeast, tomato paste, mustard and dried thyme. Mix together thoroughly once again, and the potato salad is now ready to serve!
Tips for success
- Make sure to generously salt the water before boiling the potatoes. This will help to maximise the flavor of the actual potatoes.
- Shaking the potatoes in the colander a few times, like in my recipe for crispy roast potatoes, will help to fluff them up and make the final vegan potato salad creamier.
- Be generous with the fresh herbs and the vegetables! This is key for adding texture and freshness, which is key to a great summery side dish.
- Serve immediately while still slightly warm, or leave to chill in the fridge for 15 minutes before serving.
Alternatives to vegan mayonnaise
While using vegan mayonnaise in potato salad is probably the easiest option, I understand that it may not be everyone's cup of tea. If that's the case, you can use homemade vegan sour cream instead, or spicy cashew cream. Simply using a dairy-free yoghurt, like soy yoghurt or coconut yoghurt, would also work. Just make sure that it's unsweetened and neutrally-flavored.
How to make vegan potato salad ahead of time
Potato salad keeps really well in the fridge and tastes even better the next day! You can keep it in the fridge in an airtight container for up to 4 days. Unfortunately, however, this is not a freezer-friendly dish as freezing and thawing ruins the texture.
Other amazing vegan side dishes
- Vegan cauliflower cheese is comforting and crowd-pleasing.
- Try a creamy vegan pasta salad for a refreshing, summery side dish.
- You just can't go wrong with crispy sweet potato wedges!
- Smashed potatoes with avocado sauce are crispy and cheesy.
- Try a macaroni salad with tofu 'feta'!
If you give this vegan potato salad recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating - I love hearing from you!
Recipe
Best Vegan Potato Salad Recipe
This best vegan potato salad recipe with lots of vegetables is an ideal side dish for summer! Creamy and herby, with just the right amount of tanginess, it's great for BBQs and picnics. Guaranteed to impress vegans and non-vegans alike!
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Servings:
Equipment
- Saucepan
- Colander
- Mixing bowl
Ingredients
- 5 cups potatoes peeled and diced
- 1 large red bell pepper
- 1 large onion
- 2 large carrots
- 1 cup dill
- 1 cup cilantro
- 3 cloves garlic minced
- ½ cup pickles diced
- 1 large lemon juice of
- 1 ½ cups vegan mayonnaise
- ¼ cup nutritional yeast
- 2 tablespoon tomato paste
- ½ tablespoon mustard
- 1 tablespoon dried thyme
Instructions
- Generously salt a saucepan of water and add the peeled and diced potatoes. Cook until fully fork-tender, but make sure not to overcook. For medium-sized potato chunks, you will need around 12-15 minutes.
- Prepare the other vegetables by de-seeding and dicing the peppers, peeling and dicing the onion, and peeling and chopping the carrots. Also finely chop the dill and cilantro.
- Drain and rinse the potatoes, and shake them a few times in the colander to fluff up. Then, transfer them to a large mixing bowl together with the vegetables, fresh herbs, garlic, pickles and lemon juice. Mix together thoroughly.
- Add the vegan mayonnaise, nutritional yeast, tomato paste, mustard and dried thyme. Mix together thoroughly once again. Serve immediately, or leave to chill in the fridge for 15 minutes.
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Notes
- Make sure to generously salt the water before boiling the potatoes.
- Shaking the potatoes in the colander a few times, like in my recipe for crispy roast potatoes, will help to fluff them up and make the final vegan potato salad creamier.
- Be generous with the fresh herbs and the vegetables!
- This vegan potato salad keeps well in the fridge for 4-5 days in an airtight container.
Nutrition (Estimate per Serving)
Calories: 344kcalCarbohydrates: 19gProtein: 3gFat: 27gSaturated Fat: 3gSodium: 388mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 4341IUVitamin C: 47mgCalcium: 51mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan Charcuterie Board
This beautiful and delicious Vegan Charcuterie Board is perfect for holiday celebrations, casual entertaining, or just a fun weeknight in. This vegan snack board is loaded with fresh veggies, fruits, nuts, and plenty of yummy dips.
This vegan snack board is loaded with healthy and satisfying snacking options. Crunchy nuts, creamy hummus, fresh veggies, and more.
Want to get a bit fancier than just basic hummus? Try adding this Vegan Jackfruit Crab Dip or this Garlic Cashew Cheese spread to your board.
Or simply spice up your hummus game (literally) with this Grilled Red Pepper Hummus.
Why You Will Love This Vegan Charcuterie Board...
- Simple assembly.
- Homemade hummus,
- Crisp veggies and crunchy nuts!
- Nice variety of snacks,
- Vegan friendly.
- Vegetarian friendly.
- Stunning presentation,
And while you're here, don't forget to grab a copy of my free vegan cheat sheet. It's packed with all my favorite substitutions to vegan-ize any recipe!
How to Make Vegan Charcuterie Board
- Start by adding all the ingredients for your hummus in the blender or food processor. Mix until creamy in texture.
- Pour the hummus into serving bowls, and place on a charcuterie board.
- Assemble all your snacks around it, and get to snacking!
Tips and Tricks for the Perfect Vegan Charcuterie Board
Choosing A Board
Making a charcuterie doesn't mean you have to go out and buy a super expensive board. Just reach for any wooden cutting board or tray that is large enough to hold all you plan to serve.
Even a cookie sheet can be a base for your board in a pinch! Make sure to pick a tray that has enough room for all your snacks to fit, but doesn't leave a lot of empty space. The board needs to look full for the best presentation.
Prepare in Advance
You can prepare your board in advance if you prefer, which is great for entertaining. Just assemble your snack board as you would like, cover it tightly with plastic wrap, and store in the fridge until you are ready to serve.
Add More Dips
I served my vegan charcuterie board with homemade hummus - the recipe is in the recipe card below!
Consider placing several small bowls of hummus around the snack board, rather than one large bowl. The placement can help create balance!
Plus, it's easier for everyone grab a bite when there are several dip bowls strategically placed.
However, serving a few different vegan dips will help balance out your board flavor-wise as well as visually. If you want to add more dips, here are a few of my favorite options:
- Vegan Blue Cheese Dressing, such as this one from Daiya
- Vegan Artichoke Dip (This 5-minute version is a great choice!)
- Vegan Jackfruit "Crab" Dip
- Baba Ghanouj (an eggplant and tahini dip)
- Sun Dried Tomato Dip
- Avocado Edamame Dip
- Olive Oil & Balsamic Vinegar - perfect for dipping bread.
More Snack Board Ingredients
You can change up this grazing board to fit your own tastes and use whatever you have on hand. Some delicious choices for your vegan charcuterie board are:
- Carrot Sticks
- Cucumbers
- Tomatoes
- Artichoke Hearts
- Sun Dried Tomatoes
- Olives - all different varieties!
- Nuts - Cashews and Pecans are a great coice.
- Pita Chips
- Tortilla Chips
- Sliced Whole Grain Bread
- Grapes
- Berries - Strawberries, Raspberries, Blueberries
Include Something Sweet!
I tend to lean towards savory ingredients when it comes to snacking. But it can be nice to include a little something sweet on your board as well.
Grapes and fresh berries are a great option, and they pair well with many of the savory ingredients too.
Or you could get really fancy and serve a chocolate hummus paired with strawberries and melon on one end of the tray. Yum!
Vegan Charcuterie FAQs
How do you say "charcuterie board?"
Not quite sure how to say "charcuterie?" Here is how to pronounce it: "shahr-ku-tuh-ree." Now you know. 😉
How do you build a charcuterie board?
Start by placing dip on both ends of the board. Then begin to add vegetables, nuts, and such on the board. I began by laying items around the bowls, and then worked my way out to the edge of the board, filling in all the empty spaces.
Are a grazing board and a charcuterie the same thing?
Essentially, yes, the two names mean the same thing. Traditionally "charcuterie" includes meat, but today most people use the term "charcuterie board" to refer to any assortment of snacks laid out on a tray.
You will find that - no matter the name - an arrangement of your favorite tasty snacks on a board is a surefire crowd pleaser!
What are items to put on a vegan charcuterie tray?
Vegetables, veggie "meat," vegan cheese, dips, crackers, bread, etc. You might even enjoy adding in some nuts, fresh fruit, and more.
More Recipes to Try
I love serving up one of these snack boards as the start to a delicious Sunday Brunch. And if brunching sounds amazing to you - go check out my Vegan Brunch Book!
If you love this vegan charcuterie board, don't miss these other delicious vegan ideas:
- Vegan Thanksgiving and Vegan Christmas Cookbooks (new!)
- Easy & Inexpensive Vegan Party Snacks
- 25 Best Vegan Dip Recipes
- The Best Vegan Tailgate Foods
Recipe
Vegan Charcuterie Board
This beautiful and delicious Vegan Charcuterie Board is perfect for holiday celebrations, casual entertaining, or just a fun weeknight in. This vegan snack board is loaded with fresh veggies, fruits, nuts, and plenty of yummy dips.
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Servings: servings
Ingredients
Board
- 2 carrots peeled and sliced into matchsticks
- 1 cucumber sliced
- 3 celery stalks trimmed and cut in half lengthwise
- ½ cup pecans
- 1 cup grapes
- 1 cup cherry tomatoes halved
- ½ cup cashews
- ½ cup sundried tomatoes
- 1 cup corn chips
- ½ cup olives
- baguette sliced
Homemade Hummus
- 15 oz chickpeas canned, drained, and rinsed
- 1 garlic clove
- ¼ cup fresh parsley
- ½ teaspoon salt
- 1 tablespoon olive oil plus extra for drizzling
- 1 tablespoon tahini paste
- ½ teaspoon smoked paprika plus extra for garnish
- juice of ½ lemon
Instructions
- Add all hummus ingredients to the bowl of a food processor. Blend on high speed until it forms a smooth paste.
- Garnish hummus with additional smoked paprika and a drizzle of olive oil.
- Arrange hummus and all remaining ingredients onto a large serving platter to form your charcuterie board.
Nutrition (Estimate per Serving)
Calories: 254kcalCarbohydrates: 29gProtein: 8gFat: 14gSaturated Fat: 2gTrans Fat: 1gSodium: 300mgPotassium: 553mgFiber: 6gSugar: 9gVitamin A: 2413IUVitamin C: 11mgCalcium: 68mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan Spinach Artichoke Dip
We've given a classic appetizer a plant based makeover with this Vegan Spinach Artichoke Dip. It's every bit as creamy and delicious as the original, but this one is entirely vegan friendly!
Hot artichoke dip has always been one of my favorite appetizers, so of course I had to recreate it in it's vegan form!
This dip tastes every bit as indulgent as the original thanks to the addition of creamy white beans and vegan cream cheese.
If you love this hot dip recipe, you might also like this 5-Minute Vegan Artichoke Dip, which is served cold.
Tips & Tricks
Vegan Cream Cheese
You'll need a dairy-free vegan cream cheese for this recipe. I personally like the one from Follow Your Heart or this one from Violife. If you have a little more time on your hands, try making your own homemade vegan cream cheese.
Serving the Dip
Serve this vegan spinach artichoke dip with crisp crackers or baguette slices. Or try it with fresh veggies such as baby carrots, red bell pepper, and Belgian endive leaves.
Free Vegan Cheat Sheet
If you love making vegan versions of your favorite recipes, go grab our free vegan cheat sheet while you're here. It's packed full of my favorite easy plant based substitutions, to make just about any recipe vegan.
This recipe was adapted from Nava Atlas's Vegan Holiday Kitchen.
Recipe
Vegan Spinach Artichoke Dip
This Vegan Spinach Artichoke Dip is so creamy and delicious, no one would ever guess it's plant based. And it's packed with flavor from garlic, fresh herbs, and creamy white beans.
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Servings: servings
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 15 oz cannellini beans canned, drained and rinsed
- ½ cup vegan cream cheese
- 14 oz artichoke hearts canned, drained
- 1 cup baby spinach or arugula or watercress leaves
- 2 tablespoons fresh dill or 1 teaspoon dried dill
- ½ teaspoon dried thyme
- salt and pepper to taste
- ½ cup grated mozzarella-style nondairy cheese optional
- Paprika for topping
Instructions
- Preheat the oven to 375º F.
- Heat the oil in a small skillet. Add the onion and garlic and sauté over medium-low heat until the onion is golden and just beginning to brown.
- Transfer the onion mixture to a food processor, along with the beans and cream cheese. Process until smooth.
- Add the artichoke hearts, spinach, dill, thyme, salt, and pepper. Pulse on and off until the artichokes and spinach are finely and evenly chopped but not pureed. Transfer the mixture to a small ovenproof container.
- Top with the cheese. Bake for 20 to 25 minutes, or until the cheese is melted and the top is golden. Sprinkle the top with paprika. Serve hot or warm, providing a small spreading knife or serving spoon.
Nutrition (Estimate per Serving)
Calories: 182kcalCarbohydrates: 20gProtein: 6gFat: 10gSaturated Fat: 3gSodium: 568mgPotassium: 60mgFiber: 6gSugar: 2gVitamin A: 483IUVitamin C: 3mgCalcium: 74mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
This article was first published in September 2013. It has since been updated.
Vegan Baked Mac And Cheese
This vegan baked mac and cheese is perfect for a comforting weeknight dinner! Made with a dairy-free 'cheese' sauce, topped with gluten-free breadcrumbs, flavorful and creamy, this meal requires just simple ingredients and a few easy steps.
Oh, mac and cheese. The stuff that my dreams are made of. I'm not joking - I often fall asleep by switching off my existential worries and thinking about creamy pasta deliciousness instead. 10/10 would recommend.
Seriously though, I can't believe it's taken me this long to share a baked mac and cheese recipe. I have variations of this dish on an almost weekly basis, so finally - here we are. In general, a pasta dinner as good as this is my go-to dish for any Friday night comfort dinner. But it's perfect for pretty much any day or any occasion, and if you give it a go you will see why I say that!
So if you're searching for last-minute dinner inspiration, this vegan baked mac and cheese is a perfect option. You need hardly any time, simple ingredients, and the result is phenomenal.
Vegan baked mac and cheese
So, a little bit about this recipe. If you're wondering what it tastes like, think chewy, tender noodles enveloped in a thick and rich sauce that melts in your mouth, plus just a light coat of optional vegan cheese (or gluten-free breadcrumbs )on top for a little bit of extra texture. The sauce has a savoury flavour that's also very cheesy. Trust me, it tastes even better than it sounds/looks.
The main ingredient for the dairy-free cheese sauce is cashews, which are a staple in vegan cooking in general. Cashews are neutral in flavour and can be blended to make amazing sauces, dressings and dips. This is a great example! Beyond that, you need just simple ingredients to make amazing flavor and a great texture, too.
Right before baking, I added breadcrumbs and grated vegan cheese. These are optional, but 100% recommended! The end result is amazingly comforting and with an amazing texture. Pasta dreams come true!
Ingredients you'll need
- Olive oil to cook the vegetables.
- Carrots, onion and garlic. These are cooked in olive oil and added to the sauce.
- Cashews. Soak these for 3-4 hours, or simmer for 15 minutes to soften.
- Plant based milk. Use any unsweetened plant based milk variety of your choice.
- Mustard. Ensure vegan.
- Paprika.
- Nutritional yeast. This is an amazing ingredient for adding a cheesy flavor to the sauce!
- Tomato paste.
- Apple cider vinegar.
- Cumin.
- Breadcrumbs. You can either make your own breadcrumbs, or use store-brought.
- Vegan cheese. This is optional, but very much recommended! Choose a variety that melts well.
How to make the best dairy-free baked mac and cheese
Preheat the oven to 180 degrees C/350 F.
Cook the pasta. Follow instructions on packaging, but make sure it is slightly al dente/prevent overcooking.
Cook the vegetables. Heat the olive oil in a frying pan over a medium-high heat, then add the carrots, onion and garlic and cook for 5 minutes, until softened.
Make the sauce. Add the vegetables to a blender or food processor, together with the cashews, plant based milk, mustard, paprika, salt, nutritional yeast, tomato paste, apple cider vinegar, and cumin. Blend until smooth.
Combine with the pasta. Drain the pasta (but don't rinse) and mix together in a large mixing bowl together with the sauce.
Bake the mac and cheese. Transfer the mac and cheese to a rectangular baking dish. Sprinkle with breadcrumbs and vegan cheese, then bake in the preheated oven for 25 minutes.
Bake the mac and cheese. Transfer the mac and cheese to a rectangular baking dish. Sprinkle with breadcrumbs and vegan cheese, then bake in the preheated oven for 25 minutes.
Cashew alternatives
Let's talk about cheese for a second. It's one of those fears they'll miss intensely if they go vegan. Granted, I've never been a huge cheese fanatic so gave it up with little struggle. But the good news for everyone who is? There are countless ways to replace cheese in your diet.
Cashews is one option. They are amazing for using in sauces and here, they create the amazing creamy texture. If you can't eat cashews, however, you can replace them with a can of coconut milk - don't worry, it won't taste like coconut.
How do I store baked vegan mac and cheese?
You can store leftovers in an airtight container for up to 3-4 days in the fridge. To freeze, store either in freezer-friendly containers or in freezer bags for up to 2 months. Allow to thaw fully in the fridge, then reheat in the microwave or on the stove, adding a splash of plant based milk.
If you want to make this dish ahead of time, I would recommend making the sauce, cooking the macaroni and storing them in separate containers. When ready to make, simply mix together, transfer to a baking dish, add the toppings, and bake as instructed.
Stovetop instructions
This vegan mac and cheese can easily be made on the stove, which is a great option if you are in a rush. Simply transfer the sauce and the cooked pasta to a large pan and stir for a few minutes over a medium heat. You can also add extra vegan cheese, or leafy greens like kale or spinach.
What's to love about this mac and cheese recipe?
It's ...
- Very creamy and indulgent.
- Perfect for a comforting weeknight dinner.
- Made with simple and accessible ingredients.
- Freezer-friendly and great for meal prep.
- Easy and beginner-friendly.
- A great way to impress non-vegans!
Tips and tricks for success
- The nutritional yeast here works really well to add a cheesy flavour and so I would not recommend leaving it out.
- Ensure that the mustard is vegan, as some have sneaky non-vegan ingredients.
- Soak the cashews really well and be patient when blending to ensure the smoothest texture.
- To make this baked vegan mac and cheese gluten-free, use gluten-free pasta.
- You can use any pasta of your choice. Make sure it's slightly undercooked before mixing it with the sauce because it will continue cooking in the oven.
- You can adjust the type and amount of spices you use depending on your preference. Also, if you prefer it spicy, I would recommend adding sriracha, and chilli flakes on top when serving.
Other vegan pasta recipes
- If you're looking for something meal prep friendly, try my easy vegetable and mushroom pasta.
- My fail-proof fettuccine Alfredo is yet another crowd-pleasing dinner.
- If baking pasta is your thing, my pasta bake with tofu may be the dish for you.
- Vegan avocado pasta is ready in under 15 minutes!
- My roasted red pepper pasta is perfect for a comforting weeknight dinner.
Let me know in the comments: what's your favourite type of vegan cheese? If you give this vegan baked mac and cheese recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating.
Recipe
Vegan Baked Mac And Cheese (Gluten-free and Oil-free)
This baked vegan mac and cheese is perfect for a weeknight dinner that's super easy to make! Featuring a creamy, smooth dairy-free sauce and a breadcrumb topping, this is a perfect family-friendly and crowd-pleasing dish.
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Servings:
Equipment
- Conventional oven
- Saucepan
- Frying pan
Ingredients
- 3 cups pasta use any pasta of your choice
- 2 tablespoon olive oil
- 1 large carrot diced
- 1 large onion diced
- 3 cloves garlic minced
- 1 ½ cups cashews soaked
- 1 ½ cups plant based milk
- ½ tablespoon mustard ensure vegan
- 1 teaspoon paprika
- ¼ cup nutritional yeast
- 2 tablespoon tomato paste
- 1 tablespoon apple cider vinegar
- ½ teaspoon cumin
- ½ cup breadcrumbs
- ½ cup vegan cheese grated
Instructions
- Preheat the oven to 180 degrees C/350 F.
- Cook the pasta according to packaging instructions on packaging, but make sure it is slightly al dente/prevent overcooking.
- Heat the olive oil in a frying pan over a medium-high heat, then add the carrots, onion and garlic and cook for 5 minutes, until softened.
- Add the vegetables to a blender or food processor, together with the cashews, plant based milk, mustard, paprika, salt, nutritional yeast, tomato paste, apple cider vinegar, and cumin. Blend until smooth.
- Drain the pasta (but don't rinse) and mix together with the sauce in a large mixing bowl.
- Transfer the mac and cheese to a rectangular baking dish. Sprinkle with breadcrumbs and vegan cheese, then bake in the preheated oven for 25 minutes.
Notes
Instructions for making ahead and storing
- Store leftovers in an airtight container for up to 3-4 days in the fridge. To freeze, store either in freezer-friendly containers or in freezer bags for up to 2 months. Allow to thaw fully in the fridge, then reheat in the microwave or on the stove, adding a splash of plant based milk.
- To make ahead of time, make the sauce, cook the macaroni and store them in separate containers. When ready to make, simply mix together, transfer to a baking dish, add the toppings, and bake as instructed above.
- The nutritional yeast here works really well to add a cheesy flavour and so I would not recommend leaving it out.
- Ensure that the mustard is vegan.
- Either soak the cashews for 4 hours, or simmer them in a saucepan for 15 minutes.
- You can use any pasta of your choice. Make sure it's slightly undercooked before mixing it with the sauce because it will continue cooking in the oven.
- You can adjust the type and amount of spices you use depending on your preference.
- If you prefer spicy mac and cheese, add sriracha, and chilli flakes on top when serving.
Nutrition (Estimate per Serving)
Calories: 532kcalCarbohydrates: 47gProtein: 17gFat: 34gSaturated Fat: 6gSodium: 1429mgPotassium: 1233mgFiber: 8gSugar: 15gVitamin A: 4176IUVitamin C: 19mgCalcium: 215mgIron: 7mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan Minestrone Soup
Whip up this Vegan Minestrone Soup for dinner tonight! Just follow along with this healthy and vegetable-packed classic minestrone soup recipe. This one bowl dinner is loaded with kidney beans, fire-roasted tomatoes, flavorful broth, and pasta.
This hearty plant-based soup takes just 30 minutes to throw together - making it perfect for an easy weeknight meal.
This Vegan Minestrone Soup is...
- A classic recipe
- Full of flavor
- Packed with healthy veggies and fiber!
- Vegan and Vegetarian Friendly
- Great for meal prep.
Making Vegan Minestrone Soup
- Start by heating up some oil in a pot. Add in your vegetables and sauté until softened.
- Now add in the kidney beans, spices, and fire-roasted tomatoes. Break down the tomatoes with a wooden spoon.
- Then add the potatoes, pasta, and stock. Cover and cook on low for 10 minutes.
- Once the pasta is fully cooked, stir and serve up the minestrone soup.
Measurements and complete directions are in the printable recipe card below.
Tips and Tricks
Heavy-Bottom Pot
One thing I recommend is having a heavy-bottom pot. This will help your soup to cook evenly.
A Dutch oven, or even a nice stockpot, would also be great for cooking soups and stews. You will find that lighter-bottomed pans can burn in spots or create uneven cooking.
Vegetables
It's very important to make sure your vegetables are evenly diced. That way they all cook evenly. Otherwise, some veggies will be underdone and some overcooked.
Variations
Beans
Go ahead and swap out the kidney beans with pinto beans or white cannellini beans if you want. Or try a mix of two types of beans for more variety.
Seasonal Produce
Take advantage of any seasonal produce you might have around the house. Just about any veggies will work here. Zucchini and summer squash are both great additions to this plant based soup.
Creamy Base
Try stirring in some coconut milk. Cream is often added to soups to get a creamy texture, and coconut milk is a wonderful vegan-friendly alternative.
FAQs
Can you freeze minestrone soup?
Yes, you can freeze minestrone soup. The pasta will be softer in texture after freezing, but it will still be delicious when reheated.
Just store your leftover soup in an airtight container and pop it in the freezer. Make sure to leave a little room at the top of the container to ensure the soup has room to expand.
How long can you store leftover minestrone soup?
You can store the soup in the refrigerator for 4-5 days, in an air tight container. Reheat on low heat on the stovetop, or microwave.
What to serve with this minestrone soup?
Reach for some bread, breadsticks, or even a salad to serve alongside this tasty minestrone soup. Even a half sandwich could be great alongside this tasty soup.
This gluten-free tomato focaccia bread would be a perfect match! Or check out this easy beer bread. Yum!
More Recipes
If you love this recipe, be sure to check out these other delicious ideas:
Recipe
Vegan Minestrone Soup
Whip up this Vegan Minestrone Soup for dinner tonight. Just follow along with this healthy and vegetable-packed classic minestrone soup recipe. This one bowl dinner is loaded with kidney beans, fire-roasted tomatoes, flavorful broth, and pasta.
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Servings: servings
Ingredients
- 2 tablespoon olive oil
- ½ onion chopped
- ⅓ Cup celery stalks chopped
- ⅓ Cup carrots chopped
- 1 can whole fire roasted tomatoes
- 1 can kidney beans
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 large potato diced
- 2 Cups pasta
- 5 Cups stock
- salt and pepper, to taste
- chopped parsley and parmesan cheese, for topping
Instructions
- Heat the oil in a pot over medium heat. Add the onion, celery, and carrot and cook until softened, around 5 minutes.
- Add the fire roasted tomatoes, kidney beans, and spices and stir to combine.
- Cover with a lid and cook for 5 minutes. With the help of a wooden spatula, roughly break down the tomatoes.
- Add the potatoes, pasta, and stock. Stir.
- Cover and cook on low for 10 minutes or until the pasta is done.
Notes
- Dice the potatoes in small pieces so they cook at the same speed as the pasta.
- Top your soup with a fresh crack of pepper, a pinch of parmesan cheese, and some chopped parsley.
- You can refrigerate minestrone soup for up to 2 days.
Nutrition (Estimate per Serving)
Calories: 205kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 1194mgPotassium: 164mgFiber: 2gSugar: 5gVitamin A: 2455IUVitamin C: 2mgCalcium: 27mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan Easter Recipes
Planning a plant-based Easter feast? You've come to the right place. I've rounded up all my favorite Vegan Easter recipes right here, so you can plan the perfect menu. From easy appetizers, to hearty main dishes, to sweet desserts - there's something for everyone.
Easter is the perfect holiday for putting together a vegan brunch or dinner. With all of the fresh, seasonal product of spring - these recipes are filled with light leafy greens, fresh asparagus, beets, carrots, and bright, citrusy flavors. So much deliciousness!
Use these mix and match vegan menu suggestions to create a memorable Easter feast for your family and friends.
P.S. If you want to make things even easier this Easter, go snag a copy of my new Vegan Brunch Book. It's the perfect way to plan a delicious and simple Easter brunch!
Vegan Easter Appetizers
- Deviled Tomatoes
- Mushroom, Asparagus, and Artichoke Medley
- Beet Muhummara
- Spinach or Arugula Strudel
- Green Pea, Parsley, and Pistachio Dip
- Raw Vegan Cheddar Cheese Spread
- Rosemary Roasted Mushrooms
- Mushroom, Asparagus, and Artichoke Medley
Vegan Easter Soups
- Greek-Flavored Spinach and Orzo Soup
- Vegan Tomato Gazpacho
- Lemony Leek and Mushroom Soup
- Creole Carrot Soup
- Vegan Cream of Broccoli Soup
- Creole Eggplant Soup
- Classic Leek and Potato Soup
Vegan Easter Salads
- Spring Greens Salad with Endive and Oranges
- Mixed Greens Salad with Beets and Walnuts
- Asparagus with Mustard-Dill Sauce
- Beet and Red Cabbage Slaw
- Orange and Cucumber Salad with Spring Greens
- Mixed Greens Salad with Avocado, Apples, and Baked Tofu
- Quinoa and Asparagus Salad
Vegan Easter Main Dishes
- Seitan and Polenta Skillet with Fresh Greens
- Creamy Roasted Red Pepper Pasta
- Roasted Seitan, Peppers, and Portabellas
- Crustless Tofu Quiche with Mushrooms and Herbs
- Orzo-Stuffed Bell Peppers
- Pasta Primavera
- Linguine with Asparagus and Portabella Mushrooms
- Citrus-Roasted Tofu (photo at top)
- Spring Vegetable Tart
- Paella Vegetariana
- Quinoa, Broccoli, and Vegan Cheese Casserole
- Vegetable White Bean Hash
- Baked Chickpea Ratatouille
Vegan Easter Side Dishes
- Roasted Potatoes and Tomatoes with Rosemary
- New Potatoes with Parsley and Almond Pesto
- Vegan Lentil Meatballs
- Hasselback Potatoes
- Sautéed Broccoli or Broccoli Rabe, Baby Carrots, and Yellow SquashCauliflower with Parsley-Pecan Breadcrumbs
- Cauliflower Rice Pilaf
- Contemporary Creamed Spinach
- Simple Sesame-Roasted Asparagus
- Asparagus, Squash, and Red Bell Pepper Sauté
- Orange-Glazed Beets
Vegan Easter Desserts and Treats
- Vegan Rice Pudding
- Carrot-Walnut Muffins
- Triple-Citrus Cupcakes
- Caramel Macchiato "Cheese" Cake
- Big Orange Bundt Cake
- Vegan Apple Strudel
- Cool Season Fruit Bowl
- Creamy Peanut Butter Pie
- Chocolate Ganache Cake
- Chocolate-Coated Key Lime-Coconut Creme Pie
Still craving something sweet? Find even more vegan Easter desserts here.
And if you're still searching for the perfect recipes, be sure to check out my new Vegan Brunch Book! It's the easiest way to plan the ultimate vegan friendly Easter Brunch.
Vegan Lentil Meatloaf with Tomato Glaze
Serve up this Vegan Lentil Meatloaf with Tomato Glaze for your main entree tonight. This meatloaf is made with plant-based protein, loaded with spices and seasonings, and tastes incredible.
The homemade tomato glaze in this recipe is the perfect compliment to this lentil loaf dish. Pair this vegan meatloaf with your favorite sides and ring that dinner bell.
This Vegan Lentil Meatloaf is...
- Vegan
- Vegetarian
- Easy to make
- Loaded with flavor
- Great for weeknight dinner
- Great for leftovers
And if you're here planning your holiday menu, don't forget to check out our new Vegan Thanksgiving and Vegan Christmas cookbooks!
How to Make Lentil Meatloaf
- Line your loaf pan with parchment or baking paper and set it aside.
- Cut the onions, carrots, and garlic into small pieces.
- In a pan on the stove, add oil and garlic; cook until fragrant. Then add in the onions and carrots, and cook until onions are translucent.
- Toss in shallots and cook a couple more minutes.
- In a bowl, add lentils and veggies, and blend it up for a paste. Add in walnuts and mix again.
- Toss in spices, breadcrumbs, rest of lentils, etc. Stir to mix.
- Press mixture into the loaf pan, and mix up the glaze and pour over the lentil meatloaf.
- Bake as directed.
Full directions for the recipe, along with measurements, are in the printable recipe card below.
Tips and Tricks
Food Processor vs Immersion blender
You can use either a food processor or immersion blender to blend the lentils into a paste. You will mix in the remaining ingredients at the end to create the slightly chunky texture.
Cooking Time For Lentils
Cook your lentils to start, and then work on chopping and cooking up the vegetables. This will help maximize your time and ensure you don't waste time waiting around for the lentils.
You can also use any leftover lentils you may have on hand.
Make Ahead
Want to make this vegan meatloaf a day in advance? Go ahead and prep the meatloaf mixture, then just cover it and put it in the fridge. The day you are serving the loaf, bake as directed. I would bake it covered for the first 30 minutes, then uncovered for the rest of the baking time.
The meatloaf will take a bit more time to cook since it is being cooked in a chilled pan.
Variations
Brown Lentils
Brown lentils tend to be the best, as they give the best texture to the meatloaf. But if you have another variety of lentils on hand, go right ahead and use them.
Spices and Herbs
Want to change up the flavor components? Feel free to change up the spices and herbs used. You will find that all types of spices can provide a different flavor. Get creative and have fun.
Double the Glaze
Want more glaze to pour on top? If you prefer a heavy sauce, then go ahead and double the glaze recipe. It only takes a few minutes to make double and it will bake up just as good.
And while you're here, don't forget to grab a copy of my free vegan cheat sheet. It's packed with all my favorite substitutions to vegan-ize any recipe!
More Tasty Vegan Recipes
If you love this vegan lentil meatloaf, be sure to check out these other delicious ideas:
Recipe
Vegan Lentil Meatloaf with Tomato Glaze
This vegan lentil meatloaf is loaded with spices and seasonings and topped with a homemade tomato glaze. It makes a perfect plant-based protein main entrée.
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Servings: servings
Ingredients
- 2 tablespoon olive oil
- 1 onion
- 1 carrot
- 2 garlic cloves
- 2 ½ cups cooked lentils
- 2 shallots
- ½ cup walnuts
- ¾ cup breadcrumbs
- 1 flaxseed egg 1 tablespoon flaxseed + 4 tablespoon water
- 1 tablespoon balsamic vinegar
- 2 tablespoon soy sauce
- ½ teaspoon garlic powder
- 1 teaspoon smoked paprika
- ¼ teaspoon cumin
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon ground pepper
- ½ teaspoon salt
Tomato Glaze
- 3 tablespoon tomato paste
- 1 tablespoon balsamic vinegar
- 2 tablespoon maple syrup
- ½ teaspoon sweet paprika
- ¼ teaspoon salt
Instructions
- Line a loaf pan with baking paper and set aside.
- Chop garlic cloves, onion, and carrot in very small pieces.
- Sauté garlic in a heated pan with olive oil until fragrant. Then add onion and carrot, and sauté for 4-5 minutes or until onion is translucent.
- Chop shallots and add it to the other vegetables. Cook for two more minutes.
- Place the cooked vegetables in a big bowl and add 2 cups of lentils (leaving ½ apart).
- Using a hand blender, process the vegetables into a smooth paste. Then add walnuts and blend again; this can be done with a food processor as well.
- Add all the spices, the rest of the lentils, breadcrumbs, flaxseed egg, olive oil, balsamic vinegar, soy sauce, and salt. Stir to combine.
- Transfer the mixture to the prepared loaf pan, pressing with a spoon to get a compact loaf.
- For the glaze, whisk all the ingredients and spread it with a spoon over the top of the loaf.
- Bake for 40 minutes at 350°F, or until golden brown on the edges.
Nutrition (Estimate per Serving)
Calories: 498kcalCarbohydrates: 72gProtein: 26gFat: 13gSaturated Fat: 2gSodium: 805mgPotassium: 1065mgFiber: 27gSugar: 11gVitamin A: 2115IUVitamin C: 8mgCalcium: 116mgIron: 8mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan Crunchwrap Supreme
This vegan Crunchwrap Supreme is made with a smoky tempeh filling, homemade dairy-free nacho 'cheese', and guacamole. It's bursting with flavour, and is perfect for an indulgent lunch. Easy to make gluten-free.
You know those recipes that you just want to make over and over again? Yep, this tempeh Crunchwrap is one of those for me. I am seriously obsessed. I've seen Crunchwraps all over social media for a while, and knew I needed to make my own vegan version.
The original Crunchwrap Supreme is from Taco Bell, made with beef and nacho cheese. But, a homemade, plant based version is incredibly easy to put together. Just follow the steps below and you will see for yourself! Chances are, if you're like me and love wholesome comfort food, you will love this as well.
About this vegan Crunchwrap Supreme
The thing that I love about Crunchwraps is that you can really load them up with different ingredients and they won't fall apart. Well, you have to try very hard in order for that to happen (I've had a few such accidents myself during recipe testing lol). Regardless, every bite is packed full of deliciousness, and the wonderful crispy texture of the wrap really brings everything together.
Here, I used tempeh for the filling. I love tempeh, because it's such a versatile ingredient with a great texture and a neutral flavour. With just a few ingredients, it's so easy to transform it. In this Crunchwrap recipe, it takes the place of the ground beef.
I also made a homemade nacho 'cheese' sauce. The great thing about this one is just how simple it is. You don't need a blender, and there are no cashews. You simply put all the ingredients to a saucepan, whisk, and you're good to go! In fact, I love using this 'cheese' as a sauce for many recipes, such as salads and nourish bowls.
I also added avocado, rice and a little bit of grated vegan cheese. Simple, but incredibly yummy!
Smoky tempeh filling
You only need a few simple ingredients to make the smoky tempeh filling. Those are:
- Onion and garlic.
- Tempeh. I would recommend steaming this beforehand to get rid of any bitter flavour. You can also use crumbled extra firm tofu.
- Sweetcorn.
- Tomato paste.
- Tamari. You can also use soy sauce if not avoiding gluten, or coconut aminos for a soy-free version.
- Cumin and smoked paprika.
Simply cook the onion and garlic. Then, when they soften, add the rest of the ingredients and cook over a medium-high heat for around 5 minutes. That's it!
Vegan nacho cheese
As I mentioned, this nacho 'cheese' is cashew-free and doesn't require a blender. The ingredients you will need are:
- Coconut milk. Full fat coconut milk from a tin works best.
- Turmeric.
- Salt.
- Nutritional yeast. This is great for adding a 'cheesy' flavour.
- Apple cider vinegar.
- Cornstarch.
Simply add all the ingredients to a saucepan and whisk over a medium heat until the 'cheese' thickens.
What else should I add to a vegan Crunchwrap?
Crunchwraps are super versatile - you can switch up the ingredients and try out different fillings to see which ones you prefer. As you can see, I added rice, mashed avocado and grated vegan cheese. However, the following filling ideas also work really well:
- Quinoa.
- Wholegrain rice.
- Vegetables of your choice, such as tomatoes, carrots and zucchini.
- Vegan sour cream.
- Spicy cashew cream.
- Chunky guacamole.
- Black beans.
- Sweet potato.
- Tostada shells or corn chips for some extra crunch.
Try out different ones and see which ones you like best! The great thing is that there are so many options, so you will never get bored of this recipe.
Vegan Crunchwrap Supreme step-by-step
I would recommend starting by cooking the rice. While that's cooking, make the tempeh filling and the cheese sauce. By preparing them simultaneously, you will save a lot of time.
Place a large tortilla on a flat surface and add 3-4 tablespoon rice in the middle, spreading it out into a circle.
Next, add smoked tempeh on top, followed by a layer of mashed avocado. Finish with the homemade nacho 'cheese', and a sprinkle of grated vegan cheese.
Place a smaller tortilla on top and press down lightly. You can either buy a small tortilla at the store, or make your own by placing a round cup or cookie cutter in the centre of a large tortilla and cutting around the edges. Do not discard the rest of the tortilla - you can use it for homemade chips to dip in any leftover nacho 'cheese' sauce.
Fold the edges of the tortilla towards the centre until completely sealed. Press it down once again and flip.
Now use a spatula to transfer the Crunchwrap to a lightly greased frying pan. Cook for 3-4 minutes on each side over a medium-high heat, until crispy.
Can I make a Crunchwrap ahead of time?
You can make this vegan Crunchwrap Supreme ahead of time and leave in the fridge for 2-3 days, but keep in mind this may cause the wrap to go soggy.
Instead, I would recommend making the smoky tempeh, the rice and the nacho 'cheese' sauce ahead of time and storing them in separate containers for up to around 3 days, and assemble the wraps when ready.
Other delicious vegan lunch recipes
- Sweet potato soup, if you're after something cosy!
- Falafel - these make an amazing addition to pitta bread, wraps and sandwiches.
- Butter bean sweet potato stew - this is a great comforting meal that's ready in no time!
- My vegan lentil burgers are easy to make and super flavourful.
- So are avocado wraps with chickpeas!
Let me know in the comments: what's your favourite plant based lunch? If you give this vegan Crunchwrap Supreme recipe a go, be sure to tag me on Instagram (@earthofmariaa), and leave your feedback in the comments below
Recipe
Vegan Cruchwrap Supreme
This vegan Crunchwrap Supreme is made with tempeh, dairy-free nacho 'cheese', rice and avocado. It's easy to make and perfect for a plant based lunch that's ready in 30 minutes!
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Servings: crunchwraps
Equipment
- Frying pan
- Saucepan
- Whisk
Ingredients
For the smoky tempeh filling
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 5 oz tempeh crumbled
- ½ cup fresh sweetcorn
- 2 tablespoon tomato paste
- 2 tablespoon tamari
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
For the dairy-free nacho 'cheese' sauce
- ½ cup coconut milk full-fat, from a tin
- ½ teaspoon turmeric
- ½ teaspoon salt
- 3 tablespoon nutritional yeast
- 1 tablespoon apple cider vinegar
- 2 tablespoon cornstarch
Other ingredients to serve
- ½ cup cooked rice
- 1 large avocado mashed
- ¼ cup vegan cheese grated
Instructions
Make the tempeh filling
- Heat the olive oil in a non-stick frying pan over a medium-high heat. Add the onion and garlic, cooking for 2-3 minutes, until softened.
- Add the tempeh, sweetcorn, tomato paste, tamari, cumin and smoked paprika. Cook for 5 minutes, until the tempeh is lightly crispy.
Make the 'cheese' sauce
- Add the coconut milk, turmeric, salt, nutritional yeast, apple cider vinegar and cornstarch to a saucepan. Whisk until the 'cheese' thickens.
Assemble the Crunchwraps
- Place a large tortilla on a flat surface and add 3-4 tablespoon rice in the middle, spreading it out into a circle.
- Add smoked tempeh on top, followed by a layer of mashed avocado. Finish with the homemade nacho 'cheese', and a sprinkle of grated vegan cheese.
- Place a smaller tortilla on top and press down lightly. You can either buy a small tortilla at the store, or make your own by placing a round cup or cookie cutter in the centre of a large tortilla and cutting around the edges.
- Fold the edges of the tortilla towards the centre until completely sealed. Press it down once again and flip.
- Now use a spatula to transfer the Crunchwrap to a lightly greased frying pan. Cook for 3-4 minutes on each side over a medium-high heat, until crispy.
Video
Notes
Do not discard the rest of the tortilla when making the smaller circle - you can use it for homemade chips to dip in any leftover nacho 'cheese' sauce.
Nutrition (Estimate per Serving)
Calories: 737kcalCarbohydrates: 63gProtein: 29gFat: 46gSaturated Fat: 17gSodium: 1881mgPotassium: 1578mgFiber: 14gSugar: 7gVitamin A: 999IUVitamin C: 21mgCalcium: 157mgIron: 8mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan Bolognese Sauce
This Vegan Bolognese Sauce is the perfect Italian-inspired sauce to eat atop your favorite noodles. And because this recipe is vegan, compared to regular Bolognese sauce, it takes a fraction of the time to make.
This vegan Bolognese recipe is packed with flavor! Its tomato sauce and red wine base are perfectly complemented by garlic, paprika, and oregano-a quintessential Italian spice combo.
And it definitely pays to be vegan with this recipe because it only takes 30 minutes to make! Regular Bolognese sauce can take hours, but this vegan recipe uses textured soy protein, which is ready in a jiffy!
This vegan Bolognese recipe is...
- vegan
- vegetarian
- plant-based
- gluten-free
- ready in 30 minutes
- a quick tomato sauce recipe
How to Make Vegan Bolognese Sauce
- Heat olive oil in a large pot on the stove.
- Chop the onion, carrot, garlic, and green pepper. Make sure to remove the seeds from the green pepper and discard.
- Add the chopped vegetables and garlic to the pot and sauté. Stir occasionally so that nothing sticks to the bottom of the pan.
- Once the onions are translucent, add the paprika and oregano along with the vegan red wine.
- Stir the ingredients, bring them to a simmer, and then cover the pot to let the wine cook down.
- Next, add the diced tomatoes, the tomato sauce, and the maple syrup to the pot.
- Cover the pot again to let it cook and soften the tomatoes.
- While the sauce is cooking, start making the textured soy protein.
- Hydrate the textured soy protein by boiling it in water. Make sure the water covers it. Keep adding water until the soy protein is tender.
- Use a colander to get rid of the extra water.
- Add the soy protein to the sauce, combine, and cook for just a bit longer.
- Serve the vegan Bolognese sauce over your favorite noodles and enjoy!
Scroll down for the full recipe with measurements and detailed instructions.
Variations
Fresh Toppings
Who doesn't love a picture-worthy meal? Beautiful and delicious!
Top your noodles and vegan Bolognese sauce with halved cherry tomatoes and fresh basil. If you have some extra time, you can make some vegan parmesan to top it off.
Try It With Veggie Noodles
While egg and flour noodles will work great with this vegan Bolognese sauce, you can also try it with veggie noodles. You can buy these at the store or grab your spiralizer and make your own.
Try this sauce with noodles made from zucchini, summer squash, sweet potatoes, carrots, or beets.
Vegan Bolognese Sauce FAQs
How long should you simmer Bolognese?
For this vegan Bolognese recipe, you'll simmer your sauce for 10 minutes after adding the wine and herbs and then again for 10 to 15 minutes after adding the tomatoes and maple syrup.
Though other recipes for Bolognese take far longer because of the meat, this vegan version is much quicker because the soy protein is cooked separately.
Can you overcook Bolognese?
Nope! You can't overcook Bolognese. Just keep it hydrated so as it doesn't burn on the bottom of the pan. If it's looking like the liquid level is getting low while you're simmering the sauce, add some more liquid.
Do you simmer Bolognese with lid on or off?
For vegan Bolognese, you're totally fine to simmer the sauce with the lid on. This will speed up the cooking time and works just as well as simmering it with the lid off.
Why is my Bolognese sauce watery?
If your Bolognese sauce is too watery, you may just need to simmer it for longer. To thicken it up, you might also try adding something more solid like more diced tomatoes that will soften and thicken the sauce.
Recipe
Vegan Bolognese
This Vegan Bolognese Sauce is the perfect Italian-inspired sauce to eat atop your favorite noodles. And because this recipe is vegan, compared to regular Bolognese sauce, it takes a fraction of the time to make.
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Servings: servings
Ingredients
- 1 cup textured soy protein
- 2 tablespoon olive oil
- 1 onion
- 1 carrot
- 3 cloves garlic
- 1 teaspoon paprika
- 1 teaspoon dry oregano
- ½ cup vegan red wine
- 1 tablespoon maple syrup
- 1 can diced tomato
- 1 cup tomato sauce
- ½ red or green pepper
- 1 cup water
- Salt & black pepper to taste
Instructions
- In a large pot, heat 2 tablespoons oil over medium heat.
- Chop the onion, carrot, garlic, and pepper. Transfer to a pot and sauté for about 10 minutes, stirring occasionally. Once onions are fragrant and translucent, add fresh herbs and wine, bring to a simmer and cover for 10 minutes to let the wine cook down.
- Add the diced tomatoes, tomato sauce, and maple syrup to the simmering vegetables. Stir to combine, season with salt and pepper, then cover again and let cook for another 10-15 minutes.
- Meanwhile, hydrate the soy protein in boiling water. The water should easily cover it, you need to get a tender "minced meat", add as much water as you need. You can always use a colander to get rid of extra water.
- Finally, add the soy "meat" to the sauce, cook for just another minute.
Nutrition (Estimate per Serving)
Calories: 233kcalCarbohydrates: 24gProtein: 14gFat: 7gSaturated Fat: 1gSodium: 487mgPotassium: 578mgFiber: 7gSugar: 13gVitamin A: 3037IUVitamin C: 31mgCalcium: 149mgIron: 5mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Lentil Fritters with Garlic Sauce
Whip up a batch of these flavorful Lentil Fritters with Garlic Sauce. Mushrooms, garlic, lentils, quinoa, walnuts, and more come together in this lentil cake recipe.
These lentil patties are great for a tasty vegan lunch or dinner. They're also great for meal prepping! Here is a plant-based recipe that kids and adults can enjoy.
This lentil fritters recipe is...
- Vegan
- Vegetarian
- Gluten-free
- Dairy-free
- Flavorful
- Great for meal prepping
How to Make Lentil Fritters with Garlic Sauce
- Start by cooking your lentils as directed on the package.
- In a saucepan, add oil, onion, garlic, and mushrooms. Stir occasionally.
- Add in your nuts and pulse the mixture in a food processor until the walnuts form a powder.
- Add the mushroom mixture and half the lentils to a bowl. Add in walnut powder and mix.
- Add your remaining lentils to the dough. Mix well.
- Create 12-15 patties, and pan sear.
Full measurements and directions can be found in the printable recipe card below.
Lentil Fritters Variations
Change Up The Vegetables
Feel free to add extra veggies to these lentil fritters. Any finely chopped vegetables can work well in this dish - carrots, bell peppers, and zucchini are all great additions.
Cook in the Air Fryer
Consider air-frying your lentil fritters instead of baking in the oven. Add a small bit of oil to the air fryer, and cook a few lentil patties at a time, making sure to leave space between them for the hot air to circulate.
Swap the Sauce
If you want to skip the garlic sauce, these fritters are perfectly tasty on their own. Try serving them with a simple squeeze of fresh lemon juice, salt, and pepper for a lighter preparation. Or experiment with other dipping sauces like a vegan cheese sauce, vegan alfredo sauce, or even this vegan Big Mac sauce.
FAQs
What can I do with leftover cooked lentils?
This lentil cake recipe has become my go-to way to use up leftover cooked lentils from other recipes like these masala lentils, lentil meatloaf, or this pasta salad with lentils.
What do you serve with lentil fritters?
These vegan-friendly lentil fritters are perfect served with a creamy vegan pasta salad, a fresh vegan salad, or this summery tomato and peach salad.
Why are my fritters soggy?
Most of the time, there are two potential reasons for soggy fritters: not enough dry ingredients or too many liquid ingredients. Eyeballing your measurements can make the fritters off-texture. Make sure to measure all your ingredients carefully!
What's the best way to reheat the lentil fritters?
I have found reheating your lentil cakes in a pan on the stove provides the best texture. When you microwave the lentils, it can make them a bit soggy and rubbery. Slowly heating the lentil cakes on the stove allows the outside to crisp back up!
Interested in More Lentil Recipes?
Here are a few more of my favorite vegan lentil recipes:
Recipe
Lentil Fritters with Garlic Sauce
Whip up a batch of these flavorful Lentil Fritters with Garlic Sauce. Vegan friendly fritters are filled with lentils, garlic, and walnuts!
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Servings: patties
Ingredients
Lentil cakes
- 2 cups lentils cooked according to package directions
- 1 tablespoon olive oil
- ½ onion diced
- 4 garlic cloves roughly chopped
- 8 ounces mushrooms sliced
- ½ cup quinoa cooked according to package directions
- ½ cup walnuts or cashews
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon parsley dry or fresh
- ¾ teaspoon salt
- 1 tablespoon ground flax +2 tablespoon of water
- 3 tablespoons water
- 2 teaspoons soy sauce or tamari for gluten free
Garlic sauce
- 1 cup soy milk or other plant based milk
- 2 tablespoon nutritional yeast
- 2 garlic cloves chopped, or 1 tablespoon garlic powder
- 1 tablespoon cornstarch or another thickener
- salt to taste
- lemon juice to taste
Instructions
Instructions for Lentil Cakes
- Cook dry lentils in simmering water until tender. Drain. You will need 2 cups cooked.
- Sauté the onion, garlic, and mushrooms in olive oil over medium heat for 5 minutes. Add a little water if it gets too dry. Turn heat down to low and cook until very tender and cooked through. Set aside.
- Blend the walnuts into a coarse flour. Pour that flour into a medium bowl.
- Add half of the lentils and the mushroom mixture, salt, spices, flax egg.
- Mix everything until it's well combined and forms a thick dough using a hand blender. Stir in the remaining whole lentils and quinoa.
- Using wet hands form into 12-15 little cakes.
- Sear in a skillet, in a little oil, over medium heat-taking care to let them brown and form a crust before flipping.
- Serve with garlic sauce.
Instructions for Garlic Sauce
- Pour all the ingredients into a heated pan, whisking constantly until thickened-about 3-5 minutes. Then remove from heat.
Nutrition (Estimate per Serving)
Calories: 119kcalCarbohydrates: 13gProtein: 6gFat: 5gSaturated Fat: 1gSodium: 215mgPotassium: 296mgFiber: 4gSugar: 2gVitamin A: 166IUVitamin C: 3mgCalcium: 48mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan Biscuits And Gravy
These gluten-free vegan biscuits and gravy are perfect for a comforting breakfast, brunch or dinner. Serve flaky biscuits that are entirely dairy-free served with a creamy and rich mushroom and vegetable gravy for a meal that's ideal for a cold day, as well as super easy to make from scratch.
Oftentimes, all I want is a big plateful of comfort food that's savoury, rich and bursting with flavour. Even better if it goes from kitchen to plate in little time, with minimal effort. A dinner like that is ideal after a long day of studying.
Or, sometimes I need a wholesome, indulgent breakfast after staying up late to churn out an essay. That's when biscuits and gravy come in. They are such a versatile dish, that's ideal for pretty much any meal. You can serve them up for brunch, but they also make a fantastic evening meal.
This version is entirely vegan, as well as gluten-free! But it absolutely does not miss any flavour, or comfort factor.
Gluten-free vegan biscuits
These vegan biscuits are the star of the show here! It took a few attempts to get the texture of gluten-free biscuits just right, but the result is absolutely phenomenal. They are light, flaky, and with a perfect buttery flavour. They practically melt in your mouth!
I actually like to make a bigger batch and just snack on them throughout the week, either on their own or with a spread. They really are that deliciuous!
Ingredients and substitutions for gluten-free biscuits
- Plant based milk. Use any unsweetened variety of your choice.
- Apple cider vinegar. This will be used to make the 'buttermilk' mixture.
- Brown rice flour.
- Cornmeal. Also known as maize flour, this is perfect for creating a buttery and slightly crumbly texture.
- Baking powder.
- Sugar.
- Xanthan gum.
- Vegan butter. Preferably, use the variety that comes in a stick, and make sure it is as cold as possible before starting to cook.
How to make vegan biscuits
Firstly, stir together the plant based milk and apple cider vinegar and set aside for around 10 minutes to curdle. When it is almost done, preheat the oven to 180 degrees C/350 F.
Meanwhile, in a large mixing bowl combine the brown rice flour, cornmeal, baking powder, sugar and xanthan gum. Now add the vegan butter and use a palette knife to make a crumbly texture. Do not use your hands to mix, as this will melt the butter.
Now pour in the 'buttermilk' mixture and mix together using a rubber spatula until a dough forms.
Transfer the dough to a lightly floured surface and roll out into a flat rectangle. Fold the rectangle in half, and then roll out once more into a sheet around ¾ inch in thickness.
Use a cookie cutter to cut out the biscuit shapes and transfer them to a baking tray lined with parchment paper. Bake in the preheat oven for 20-25 minutes, until lightly golden brown.
Vegan mushroom gravy
Honestly, this gravy with mushrooms and carrots is delicious enough to eat by itself with a spoon! It goes so well in vegan biscuits and gravy, but it can also be served with other vegan meals, such as a nut roast or mashed potatoes.
It is rich and savoury, with a nutty and cheesy undertone. You only need simple ingredients to make it and practically no time. Simply start making it when the biscuits are almost ready and serve straight away for comfort food deliciousness!
Ingredients for this vegan gravy
- Vegan butter. This will be used for cooking the vegetables. You can use it with any oil of your choice.
- Onion.
- Carrots. Finely diced carrots are great for adding texture.
- Mushrooms. Button mushrooms or chestnut mushrooms work well here.
- Coconut milk from a can. You can use full fat or reduced fat coconut milk depending on your preference.
- Nutritional yeast. A perfect ingredient for adding a cheesy and nutty undertone.
- Salt.
- Buckwheat flour. This will be used for thickening the sauce. You can replace with all-purpose gluten-free flour, cornstarch, or arrowroot.
- Plant based milk from a carton.
How to make dairy-free gravy
It's so easy to make this essential component of vegan biscuits and gravy. Melt the butter in a saucepan. Next, add the onion and carrots, and cook for 3-4 minutes, until they start to soften.
Now add the mushrooms and cook for 3-4 minutes more, until they start to soften.
Pour in the coconut milk, also adding the nutritional yeast, salt, buckwheat flour and plant based milk. Stir until the sauce thickens.
Storing and freezing biscuits and gravy
Both the biscuits and the gravy can be kept in the fridge for up to 4 days in airtight containers. Keep them in the freezer in freezer-friendly containers for up to 2 months. Be sure to thaw fully before reheating.
You can reheat the biscuits in the microwave by placing them on a plate and microwaving at 80% power for 3 minutes. To reheat the gravy, simply add to a saucepan and stir until warm, adding more plant based milk if necessary.
More vegan comfort food you might love
- Vegan scalloped potatoes
- Cauliflower Alfredo sauce
- Tomato bisque
- Spicy butternut squash soup
- Cauliflower cheese
Let me know in the comments: what's your favourite cosy and savoury breakfast or brunch? If you give these vegan biscuits and gravy a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating.
Recipe
Vegan Biscuits and Gravy (Gluten-free)
These vegan biscuits and gravy are perfect for a comforting breakfast, brunch or dinner that's easy to make. The biscuits are flaky and soft, and the gravy is rich, savoury and made with just a handful of ingredients. Gluten-free and ready in around 35 minutes.
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Servings:
Equipment
- Mixing bowl
- Conventional oven
- Cookie cutter
- Baking tray
- Saucepan
Ingredients
For the biscuits
- 1 cup plant based milk
- 2 tablespoon apple cider vinegar
- 2 ½ cup brown rice flour
- 1 cup cornmeal
- 2 teaspoon baking powder
- 2 teaspoon sugar
- 1 teaspoon xanthan gum
- ½ cup vegan butter
For the gravy
- 1 tablespoon vegan butter
- 1 medium onion diced
- 1 large carrot peeled and diced
- 2 cups mushrooms chopped
- 1 can coconut milk
- 2 tablespoon nutritional yeast
- ½ teaspoon salt
- ¼ cup buckwheat flour
- ½ cup plant based milk from a carton
Instructions
Make the biscuits
- Stir together the plant based milk and apple cider vinegar and set aside for around 10 minutes to curdle. When it is almost done, preheat the oven to 180 degrees C/350 F.
- Meanwhile, in a large mixing bowl combine the brown rice flour, cornmeal, baking powder, sugar and xanthan gum. Now add the vegan butter and use a palette knife to make a crumbly texture. Do not use your hands to mix, as this will melt the butter.
- Pour in the 'buttermilk' mixture and mix together using a rubber spatula until a dough forms.
- Transfer the dough to a lightly floured surface and roll out into a flat rectangle. Fold the rectangle in half, and then roll out once more into a sheet around ¾ inch in thickness.
- Use a cookie cutter to cut out the biscuit shapes and transfer them to a baking tray lined with parchment paper. Bake in the preheat oven for 20-25 minutes, until lightly golden brown.
Make the gravy
- Melt the butter in a saucepan. Next, add the onion and carrots, and cook for 3-4 minutes, until they start to soften.
- Add the mushrooms and cook for 3-4 minutes more, until they start to soften.
- Pour in the coconut milk, also adding the nutritional yeast, salt, buckwheat flour and plant based milk. Stir until the sauce thickens.
Nutrition (Estimate per Serving)
Calories: 653kcalCarbohydrates: 83gProtein: 12gFat: 32gSaturated Fat: 16gSodium: 454mgPotassium: 830mgFiber: 8gSugar: 5gVitamin A: 2813IUVitamin C: 3mgCalcium: 176mgIron: 5mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Hoisin-Glazed Bok Choy with Tofu and Soba Noodles
This Hoisin-Glazed Bok Choy with Tofu and Soba Noodles recipe makes a quick, delicious dish of tofu and greens with a hint of citrus. For a dazzling plate, serve with a beet salad. Recipe from Wild About Greens;* photo by Gail Davis of Hungry Vegan. [Read more...]
Vegan Thai Pineapple Stir-Fried Rice
Colorful and luscious, this Thai restaurant classic can be made easily at home, using brown rice, pineapple, and veggies like broccoli, bell peppers, and carrots. When fresh pineapple is in season and reasonably priced, try this stir-fried rice recipe with the fresh fruit! Adapted from Vegan Express. Photo by Susan Voisin. [Read more...]
Enlightened Miso Power Bowl
This Enlightened Miso Power Bowl is a fun recipe that will keep your energy high for hours. Miso is a fermented food that aids in digestion and adds a wonderful umami flavor to foods. If you are new to miso, Orange-Maple Miso Dressing is a great way to incorporate it into your diet. It's a great gluten-free, nut-free, refined sugar–free, and soy-free option! Recipe and photo from The Oh She Glows Cookbook* by Angela Liddon. [Read more...]
Mixed Green Salad with Beets and Walnuts
This simple mixed green salad with beets and walnuts makes a delicious light yet filling meal. Marinated beets add plenty of flavor to this winter salad, and the walnuts add a satisfying crunch!
If you've been craving a big, fresh salad - this is just the recipe you've been looking for!
This dinner-worthy mixed green salad is loaded with fresh mixed greens and hearty roasted beets for a salad that's just perfect for chilly fall and winter evenings.
This beet and mixed greens salads is:
- Packed with fresh, healthy ingredients.
- Light and refreshing.
- Hearty enough for a filling dinner.
- Loaded with flavor from the homemade dressing.
- Totally delicious.
Tips & Tricks
The roasted beets are the star of the show in the mixed green salad. But if roasting beets from scratch is too time consuming, there are a few simple shortcuts.
You can opt for pickled beets instead of freshly roasted ones. Use a 12-ounce jar of pickled beets. Drain off about ½ cup of the liquid to combine with the olive oil for the dressing.
Alternatively, you can use pre-packed steamed beets if those are available in your grocery store. You can usually find them refrigerated in the produce section.
More Recipes
If you love this simple vegan salad, be sure to check out these other tasty recipes:
- Mixed Green Salad with Apples, Carrots, and Beets
- Vegan Kale Salad with Orange Miso Dressing
- More Easy Beet Recipes
Recipe
Green Salad with Beets and Walnuts
This simple mixed green salad with beets and walnuts makes for a fresh, easy, and filling winter salad.
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Servings: servings
Ingredients
- 4 medium beets or see shortcut
- 2 tablespoon apple cider vinegar
- 2 tablespoon lemon juice
- 2 tablespoon maple syrup or agave nectar
- 4 oz mixed baby greens or ½ head red-leaf lettuce, torn into bite sized pieces
- 2 carrots peeled and sliced, or shaved with a vegetable peeler
- ½ cup walnuts chopped
- several sprigs fresh dill leaves finely chopped
- 3 tablespoon olive oil
- salt and black pepper to taste
Instructions
Cook the Beets
- To roast the beets, preheat oven to 400 degrees F. Cut the top green tops off of the beets, if still attached. Scrub the beets clean. Wrap each beetroot in a piece of aluminum foil.
- Arrange the beets on a baking sheet. Roast for 45-60 minutes, until fork tender. The cook time will vary a bit based on the size of the beets.
- Remove from oven, and allow the beets to cool. Use a paper towel or clean dishcloth to rub the skins off of the beets. If the beets are fully cooked, the skin should peel away easily. Chop the beets into bite sized pieces for your salad.
- Alternatively, you can use pickled beets. See the notes section for this trick.
- Combine the vinegar, lemon juice, and maple syrup in a medium bowl. Whisk together. Add salt and pepper, to taste.
- Add the beets to the bowl with the dressing, and stir to coat them well. Let stand for at least 30 minutes, stirring occasionally.
Prepare the Salad
- Assemble the salads by tossing together the mixed greens, marinated beets, and walnuts.
- Drizzle with remaining marinade for additional dressing, if desired.
Notes
Shortcut: Use a 12-ounce jar pickled beets - make sure it's not too high in added sugars, and NOT high-fructose corn syrup! Drain off a scant ½ cup of the liquid to combine with the olive oil to use as the dressing.
Nutrition (Estimate per Serving)
Calories: 271kcalCarbohydrates: 21gProtein: 4gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gSodium: 94mgPotassium: 513mgFiber: 4gSugar: 14gVitamin A: 5448IUVitamin C: 15mgCalcium: 53mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Korean Japchae (Shirataki Noodles with Vegetables)
This Korean Japchae recipe is a slightly adventurous spin on fried rice. It marries slurpy shirataki noodles and a blizzard of vegetables in a rich soy and mirin broth. This dish is easy to make, kid-friendly, and restorative to eat whether served hot or cold. Recipe and photo by Ellen Kanner. [Read more...]
Vegan Cheese Sauce
This classic Vegan Cheese Sauce recipe is extremely simple to make and can be refrigerated for up to one week. Meet your new favorite food.
Recipe
Vegan Cheese Sauce
This classic Vegan Cheese Sauce recipe is extremely simple to make and can be refrigerated for up to one week.
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Servings: cup
Ingredients
- 1 ½ cup Yukon potatoes peeled and quartered
- ⅓ cup carrots diced
- ¼ cup nutritional yeast
- 2 tablespoon olive oil
- 2 tablespoon unsweetened almond milk
- 1 teaspoon lemon juice
- 1 clove garlic minced
- ½ teaspoon vinegar
- ½ teaspoon salt
- ¼ teaspoon cumin
Instructions
- Put the potatoes and carrots in a pot and cover with water.
- Bring to a boil then reduce to medium heat.
- Simmer for 12 minutes. Drain.
- Put the potatoes and carrots in a blender. Add the remaining ingredients. Mix until it is smooth.
Nutrition (Estimate per Serving)
Calories: 592kcalCarbohydrates: 72gProtein: 14gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gSodium: 1254mgPotassium: 1877mgFiber: 12gSugar: 5gVitamin A: 7142IUVitamin C: 75mgCalcium: 104mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Classic Italian Minestrone Soup
Minestrone soup is an Italian cuisine classic. Here is our recipe for this classic Italian vegetable soup with beans and pasta!
Recipe
Classic Italian Minestrone Soup
Minestrone soup is an Italian cuisine classic. Here is our recipe for this classic Italian vegetable soup with beans and pasta!
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Servings:
Ingredients
- ⅜ cup dried white beans
- ¼ cup extra virgin olive oil
- 1 teaspoon unsalted butter
- 1 yellow onions peeled and thinly sliced
- 2 carrots peeled and diced
- 2 stalks celery diced
- 2 potatoes peeled and diced
- 1 cup spinach chopped
- 4 cups vegetable stock
- ½ cup canned crushed tomatoes
- 4 sprigs fresh thyme
- 1 cup broken fettuccini pasta
- salt and pepper
Instructions
- Soak the white beans overnight in a bowl with just enough cold water to cover them.
- The next day, drain the water from the beans and rinse well. Cook in boiling water for 45 to 60 minutes. Reserve.
- In large saucepan, melt butter in oil over medium heat. Add the onions and cook for 2 minutes until golden brown.
- Add carrots and celery. Season and cook for another 2 minutes.
- Add the potatoes and stir. Continue cooking for 2 minutes.
- Stir in spinach and continue cooking for 2 minutes.
- Add vegetable stock, crushed tomatoes, and thyme sprigs. Season. Put a lid on the pan and cook the soup over low heat for about 2 hours, stirring occasionally. It’s important that the minestrone soup simmer gently.
- After 2 hours of cooking, add cooked beans and pasta and continue cooking for 20 minutes. Check the seasoning.
- Serve with a crusty piece of bread.
Nutrition (Estimate per Serving)
Calories: 274kcalCarbohydrates: 42gProtein: 8gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 26mgSodium: 516mgPotassium: 606mgFiber: 5gSugar: 4gVitamin A: 3246IUVitamin C: 16mgCalcium: 59mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan Bourguignon
For most meat dishes, there are good alternatives just as tasty as the originals. Here is our vegan recipe for Bourguignon-a traditional French dish.
Recipe
Vegan Bourguignon
For most meat dishes, there are good alternatives just as tasty as the originals. Here is our vegan recipe for Bourguignon—a traditional French dish.
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Servings:
Ingredients
- 3 tablespoon extra virgin olive oil
- 1 –2 cloves garlic minced
- 1 onion chopped
- 3 cups fresh mushrooms sliced
- ½ cup red wine
- 1 cup vegetable broth
- 2 tablespoon tomato paste
- 2 teaspoon thyme
- 2 bay leaves
- 2 carrots chopped
- 3 stalks celery chopped
- 2 tablespoon cornstarch
- salt
- pepper
Instructions
- In a saucepan, add olive oil, garlic, and onion. Cook for a few minutes on high heat.
- Cut fresh mushrooms in slices. Lower the heat and add the mushrooms to the pot.
- Cook for another 10 minutes.
- Add wine, broth, tomato paste, thyme, bay leaves, carrots, and celery. Season with salt and pepper. Simmer for 1 hour.
- In a small bowl, mix the cornstarch with 2 tablespoons of water until you have a smooth cream without lumps. Add to the pot and mix.
- Serve with mashed potatoes.
Nutrition (Estimate per Serving)
Calories: 185kcalCarbohydrates: 15gProtein: 3gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 328mgPotassium: 503mgFiber: 3gSugar: 6gVitamin A: 5408IUVitamin C: 9mgCalcium: 31mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Cranberry-Carrot Cake with Maple-Cream Cheese Frosting
This vegan Cranberry-Carrot Cake is festive and luscious, but with a minimum of fat and a plethora of fresh fruit (and a vegetable!) in the batter, not the least bit guilt-inducing. It's a nice alternative to pumpkin pie for Thanksgiving dinner, for those few who don't care for it, and wonderful for Christmas as well.
Recipe adapted from Vegan Holiday Kitchen, with permission from the author. Photos by Susan Voisin.
Cranberry-Carrot Cake with Maple-Cream Cheese Frosting
Serves: 8
Ingredients
- 8-10 oz fresh cranberries
- ⅓ cup natural granulated sugar
- 1 ¾ cups whole wheat pastry or spelt flour
- 2 tablespoon ground flaxseeds, optional
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- ½ cup applesauce
- ⅓ cup maple syrup
- 2 tablespoon safflower or other light oil
- 1 teaspoon vanilla extract
- 1 cup grated carrot
- Maple-Cream Cheese frosting (see following recipe)
- ⅓ cup finely chopped walnuts
Instructions
- Preheat the oven to 350°F.
- Place the cranberries in a food processor fitted with the blade and pulse on and off until evenly and finely chopped. Transfer to a bowl. Add the sugar, stir well, and set aside.
- In a large mixing bowl, combine the flour, optional flaxseeds, baking powder, baking soda, ginger, and cinnamon. Stir to combine thoroughly.
- Make a well in the center and add the applesauce, syrup, safflower oil and vanilla. Stir until the wet and dry ingredients are completely combined, but don't over mix.
- Stir the cranberries and carrots into the batter. Pour into a lightly oiled 9-inch round cake pan. or springform pan (see headnote). Bake for 30 to 35 minutes, or until a knife inserted into the center tests clean.
- If using the walnuts, toast them in a small dry skillet over medium heat until they brown lightly. Once the cake has cooled to room temperature, release from the pan if you've used a springform or other easy-to-release pan and spread the frosting over the top evenly, allowing it to drip fetchingly over the sides. Otherwise, leave the cake in the pan and simply frost the top.
- Sprinkle evenly with the optional walnuts, then cut into wedges to serve.
Maple-Cream Cheese Frosting
I love this simple frosting on fruit- or vegetable-based baked goods, especially those containing carrots or pumpkin.
Makes about ¾ cup, enough to frost one average-sized cake
Ingredients
- ½ cup vegan cream cheese
- 2 to 3 tablespoon maple syrup, to taste
- 2 tablespoon rice milk or other plain or vanilla vegan milk
Instructions
- Combine the ingredients in a food processor fitted with the metal blade. Process until creamy and smooth. Use a flexible cake spatula to remove from the container.
- Spread on cakes or cupcakes once they've cooled to room temperature.
- Sweet tooth still craving? Here are more Vegan Baking and Sweets.
- Explore more of VegKitchen's Easy Vegan Cakes and Pies.
Massaged Kale Salad with Cranberries and Cashews
Here's a basic recipe for Massaged Kale Salad with Cranberries and Cashews, along with lots of variations. You can toss in some slivered baby carrots, substitute another kind of nut, add a bit of thinly shredded red cabbage for extra color, or add some sliced celery or bok choy for extra crunch. Even in its simplest form, as presented here, it's luscious, festive, and just as welcome for every day as well as holiday meals. Its colors make it especially nice for a vegan Thanksgiving or Christmas meal. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.
[Read more...]
Broccoli, Apple, and Peanut Soup
This luscious and nutty Broccoli, Apple, and Peanut Soup gets a touch of sweetness from apple. The nut butter in the recipe gives it a rich flavor. In my home, this has long been a fall favorite. Adapted from Vegan Soups and Hearty Stews for All Seasons. [Read more...]
Vegan Asian Veggie Noodles
This Vegan Asian Veggie Noodles recipe creates a slightly spicy noodle dish with vegetables that is delicious and easy to prepare-perfect for a busy weeknight dinner.
Recipe
Vegan Asian Veggie Noodles
This Vegan Asian Veggie Noodles recipe creates a slightly spicy noodle dish with vegetables that is delicious and easy to prepare—perfect for a busy weeknight dinner.
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Servings:
Ingredients
- 1 teaspoon rice vinegar
- 2 tablespoon soy sauce
- 1 teaspoon ginger powder
- ½ teaspoon curry powder
- salt
- 3 carrots chopped in small cubes
- 250 g vermicelli
- 3 tablespoon sesame oil
- 1 red pepper chopped in small cubes
- ½ cup peas
- 1 can baby corn
- 1 clove garlic finely chopped
- pepper
Instructions
- Mix rice vinegar, soy sauce, ginger powder, curry powder, and 1 pinch of salt.
- Peel the carrots and cut them in julienne.
- Cook the noodles as indicated on the package.
- Heat the sesame oil in a wok.
- Add vegetables and cook for 10 minutes over medium heat. They must be cooked, but still a little firm.
- Add the sauce to the wok and continue cooking for 2–3 minutes.
- Add the well-drained noodles into the wok, mix gently, and cook another 3 minutes.
- Taste and rectify the seasoning.
Nutrition (Estimate per Serving)
Calories: 375kcalCarbohydrates: 63gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 4gSodium: 651mgPotassium: 312mgFiber: 4gSugar: 5gVitamin A: 8724IUVitamin C: 48mgCalcium: 38mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Thai-Flavored Tofu and Broccoli
Serve this easy recipe of tofu and broccoli in a Thai peanut satay sauce over rice or bean-thread noodles, a simple coleslaw dressed in sesame-ginger dressing, strips of red bell pepper, and cherry tomatoes. Thai peanut satay sauce provides a bold flavor and is surprisingly low in calories. [Read more...]
Tri-Color Coleslaw
This colorful Tri-Color Slaw recipe combines massaged kale with both green and red cabbage. It goes with just about every kind of meal, and you can vary it each time with different dressings (see suggestions following the recipe). You can also add a little dried fruit or apple for a sweet twist, as suggested in the variation. Eat the rainbow!
Photos by Rachael Braun. [Read more...]
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