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Vegan Teriyaki Eggplant

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Pan-sautéed in a quick homemade marinade until glossy, caramelized, and deeply savory, this vegan teriyaki eggplant comes together in under 30 minutes and works as an appetizer, side dish, or a light main over steamed rice.

Teriyaki eggplant halves on a white plate garnished with scallions and sesame seeds

Key Ingredients & Substitutions

  • Eggplant. Mini eggplants (5-6 inches) or Japanese/Chinese eggplants are ideal -- thinner skin, fewer seeds, and a sweeter flavor than large globe eggplants. A regular Italian eggplant cut into thick spears works in a pinch.
  • Tamari or soy sauce. Reduced-sodium tamari keeps it gluten-free. Regular soy sauce works fine if gluten is not a concern. Coconut aminos are a lower-sodium, slightly sweeter option.
  • Sake or white wine. Sake is traditional, but a dry white wine or mirin (reduce the added sugar) works well. For alcohol-free, use vegetable broth with a splash of rice vinegar.
  • Sweetener. Natural granulated sugar or agave nectar both work. Maple syrup and brown sugar are great alternatives.
  • Dark sesame oil. A flavor ingredient, not a cooking oil -- use it in the marinade only. Toasted sesame oil gives the most depth.
  • Fresh ginger. Highly recommended. Jarred minced ginger works in a pinch. If using ground dried ginger, start with just ¼ teaspoon.

Variations

  • Spicy teriyaki. Add 1-2 teaspoons of chili garlic sauce or a drizzle of sriracha to the marinade.
  • Sesame teriyaki. Finish with a generous scatter of toasted sesame seeds along with the scallions.
  • Sheet pan version. Brush eggplant halves with marinade, arrange cut-side up on a parchment-lined baking sheet, and roast at 425 degrees F for 20-25 minutes, brushing with more marinade halfway through.
  • Grilled. Grill cut-side down over medium-high heat, brushing frequently with marinade, for a smoky charred variation perfect for summer.
  • With tofu. Add cubed firm tofu to the skillet alongside the eggplant -- it soaks up the marinade beautifully and makes this a more substantial dish.

Tips for the Best Teriyaki Eggplant

  • Do not crowd the pan. Arrange eggplant halves in a single layer, cut-side down. Crowding causes steaming instead of browning.
  • Keep extra marinade ready. Eggplant is thirsty -- add more as the skillet dries out. This is what builds the sticky, lacquered glaze.
  • The high-heat finish matters. After flipping and cooking through, turn the heat to high for the final minute to caramelize the cut side. Do not skip it.
  • Taste before you cook. Soy sauces vary in saltiness. Adjust sweetener or vinegar to balance before you start.

How to Serve

Serve hot straight from the skillet or at room temperature -- it is delicious both ways. Try it as a starter with toothpicks alongside drinks, as a side with steamed rice and miso soup, over soba noodles with extra scallions, or as part of a spread with edamame and gyoza. Any leftover marinade can be passed at the table or refrigerated for up to a week.

Close-up of teriyaki eggplant with sesame seeds and green onions

Recipe

Teriyaki Eggplant

4.75 from 8 votes
Silky, caramelized eggplant glazed with a savory-sweet teriyaki sauce — this easy pan-sautéed dish comes together in under 30 minutes and makes a stunning appetizer or side dish.
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Prep Time: 12 minutes
Cook Time: 15 minutes
Total Time: 27 minutes
Servings: 4 to 8

Ingredients

Teriyaki marinade

  • ¼ cup reduced-sodium tamari or soy sauce
  • ¼ cup sake or white wine
  • 1 tablespoon dark sesame oil
  • 2 tablespoons natural granulated sugar or agave nectar
  • 2 tablespoons rice vinegar or other mild vinegar
  • 1 to 2 cloves crushed or minced garlic optional
  • 2 teaspoons grated fresh or jarred ginger or more, to taste
  • Freshly ground pepper to taste

Eggplant and garnish

  • 8 mini eggplants about 5 to 6 inches in length or Japanese eggplants
  • 2 scallions green parts only, thinly sliced (for garnish)
US Customary - Metric

Instructions

  • Whisk together all marinade ingredients in a small bowl. If using granulated sugar, stir until fully dissolved.
  • Trim the stems from the eggplants and cut each one in half lengthwise.
  • Pour about ⅓ cup of the marinade into a wide skillet and set over medium heat. Arrange the eggplants cut-side down in a single layer.
  • Cover and cook for 8 to 12 minutes, until the cut sides are deeply golden and the eggplants are nearly tender. Check often and add more marinade if the skillet dries out.
  • Flip the eggplants skin-side down and cook for 3 to 5 minutes more until fully tender. Add a splash of marinade, raise the heat to high, flip cut-side down again, and sear for about 1 minute to caramelize the glaze.
  • Transfer to a plate and garnish with sliced scallions. Serve hot or at room temperature. Pass any remaining marinade at the table, or refrigerate for up to one week.

Nutrition (Estimate per Serving)

Calories: 327kcalCarbohydrates: 64gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 830mgPotassium: 2156mgFiber: 28gSugar: 40gVitamin A: 271IUVitamin C: 22mgCalcium: 93mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Eggplant Pizza with Fresh Tomatoes and Olives

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Make a simple vegan eggplant pizza recipe special by adding fresh tomatoes and olives to the top. It's a perfect pizza to make on cool summer evenings, though you can enjoy it year round as long as you can find decent tomatoes. Use tomatoes that are ripe yet firm, and dense and fleshy rather than seedy. Roma (plum) tomatoes are ideal for this.

Make It a Meal

This pizza goes down easy, so double the recipe to serve a hungry crowd; this recipe makes 6 slices, serving 2 to 3. Serve with a big colorful salad containing chickpeas for a simple and tasty meal.  [Read more...]

Hoisin-Glazed Eggplant

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Here's a simple way to prepare the abundance of Japanese eggplants or the mini eggplants of summer. The hoisin marinade cooks into these small eggplants and makes them irresistible!

Hoisin eggplant recipe

Serve this Chinese-inspired hoisin glazed eggplant with an Asian-style noodle dish or a simple tofu dish for a delicious warm-weather meal.

Or, serve on its own as an appetizer or first course.

Look for hoisin sauce in the Asian foods section of well-stocked supermarkets, or at natural foods stores or Asian groceries.

For more tasty ideas, check out these main dishes featuring eggplants or these hearty eggplant recipes.

Also worth trying: our teriyaki eggplant.

Recipe

Hoisin eggplant recipe

Hoisin-Glazed Eggplant

5 from 1 vote
Here's a simple way to prepare the abundance of Japanese eggplants or the mini eggplants of summer. The hoisin cooks into these small eggplants and makes them irresistible!
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Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4

Ingredients

  • 4 long Japanese eggplants or 4 mini eggplants
  • ¼ cup hoisin sauce
  • ¼ cup dry white wine
  • 1 tablespoon dark sesame oil
  • 1 tablespoon reduced-sodium soy sauce
  • Mixed greens or baby arugula for serving
  • Sesame or hemp seeds for garnish
  • 1 scallion green parts only, thinly sliced, for garnish
US Customary - Metric

Instructions

  • Trim the stem off the eggplants and cut in half.
  • In a small bowl, whisk together the hoisin sauce, wine, sesame oil, and soy sauce.
  • Pour the hoisin mixture into a large, wide skillet and heat over medium until the mixture starts bubbling.
  • Arrange the eggplant halves, cut side down, in the skillet. Cook for 8 minutes over medium heat, then move them around so that they can absorb more of the marinade.
  • Cook for 3 to 4 minutes longer, or until the eggplant halves are tender but not overdone. Remove from heat
  • Line a serving platter with mixed greens or arugula, then arrange the eggplant halves, cut side up, over them.
  • Sprinkle with sesame or hemp seeds and scallion. Serve warm or at room temperature.

Nutrition (Estimate per Serving)

Calories: 141kcalCarbohydrates: 22gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 417mgPotassium: 564mgFiber: 7gSugar: 13gVitamin A: 83IUVitamin C: 6mgCalcium: 30mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Creole Stuffed Eggplant

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This delicious stuffed eggplant dish is inspired by recipes I came across in old Creole cookbooks. It's filled with typical Creole flavors like celery, bell pepper, onion and garlic, and seasoned with fresh herbs - parsley, basil, and thyme. It's a heavenly dish for eggplant fans! Photos by Hannah Kaminsky. [Read more...]

Spicy Szechuan-Style Eggplant

by 5 Comments

This recipe is based on one of my favorite Chinese take-out dishes-spicy Szechuan eggplant-with a lot less oil than its restaurant counterpart. I've devised this lower-fat version as a way to satisfy my craving for it. Add tofu to make it more of a main dish (see the variation below recipe box). Otherwise, you can serve alongside a simple tofu or seitan dish. If you love eggplant, it's really tasty any way you present it. Photos by Evan Atlas. [Read more...]

Baked Eggplant Stacks with Cashew Ricotta

by 15 Comments

A twist on a classic Italian meal features baked eggplant slices stacked with cashew ricotta, balsamic infused baby spinach and your favorite marinara sauce. Just add a colorful salad and fresh whole grain bread (or a simple pasta or grain dish) for a fantastic meal. Make sure to start soaking the cashews and pine nuts for the "ricotta" well ahead of time. Contributed by Jennifer Strohmeyer, from Virtually Vegan Mama. [Read more...]

Creole Eggplant Soup

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From an old Creole recipe, this offbeat eggplant soup was a  favorite discovery on a trip to New Orleans many years ago. It makes a wonderfully warming soup for winter or early spring. It's believed that the soup originated locally due to the abundance of the eggplant crop in the region. [Read more...]

Couscous Stuffed Eggplant

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For this delightful couscous stuffed eggplant, you can use regular couscous, or try it with Israeli couscous, as shown in the photo. Regular couscous has more of the look and feel of a grain; Israeli couscous more like a tiny pasta. If you're looking for a gluten-free variation, you can substitute quinoa, which is also excellent in this preparation. [Read more...]

Eggplant Matzo Mina

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Matzo minas are layered vegetable casseroles traditional to Sephardic Passover Seders. This one can be aptly described as a matzo lasagna. Many variations are made by Sephardic Jews of various cultures. This one is of definite Italian influence, and will certainly remind you of an eggplant lasagna. Photos by Evan Atlas. [Read more...]

Roasted Eggplant Curry

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This is a simplified variation of an eggplant dish appears that frequently on Indian restaurant menus as Baingan Bharata. Once the eggplant has been roasted and is cool enough to handle, this dish comes together quickly and easily. Adding some chickpeas makes it a main dish. This is a good make-ahead dish. Make up to the point before adding the greens and cilantro. Let cool and keep covered or refrigerate until needed, then add the greens and cilantro and heat through. Photos by Evan Atlas.

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Easy Vegan Portobella Burgers

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These easy vegan portobella burgers are the simplest path to a seriously satisfying grilled burger - just marinate the caps, hit them with heat, and pile on the toppings.

Vegan portobella burger stacked on a serving board

Key Ingredients & Substitutions

  • Portobello mushroom caps. The star - large, meaty caps that absorb marinade beautifully and cook up juicy and satisfying. Look for caps that are firm and dry, without soft spots. Wipe them clean with a damp cloth rather than rinsing, since mushrooms absorb water quickly and you want them to soak up marinade instead.
  • Teriyaki marinade. The classic pairing for portobello burgers. Bottled teriyaki sauce is perfectly fine here, or make your own with soy sauce, mirin, a little sesame oil, garlic, and ginger. Other great marinade options: balsamic vinegar with olive oil and herbs, or a simple red wine vinegar and soy sauce combo.
  • Whole-grain buns. Sturdy enough to hold a juicy portobello without getting soggy. Toast them on the grill or in a skillet - it makes a real difference. Ciabatta rolls or toasted English muffins are excellent alternatives.
  • Toppings. The beauty of these burgers is how customizable they are. Caramelized onions are especially good here - their sweetness complements the savory mushroom. Baby arugula adds a peppery bite; sliced avocado adds creaminess. Have fun with it.
Grilled portobella mushroom burger on a bun

Helpful Tips

Marinate gill-side down first. Place the portobello caps with the gill side facing down in the marinade for the first portion of the marinating time, then flip. This ensures the undersides - which cook first on the grill - are well coated. At least 15 minutes is good; up to an hour is even better.

Don't discard the remaining marinade. Pour any unused marinade back into the bottle and set it aside. You'll want to brush the caps with additional marinade as they cook, which keeps them moist and adds a lacquered, slightly charred glaze that's absolutely delicious.

High heat for grill marks, medium for pan cooking. On a grill, you want high heat to get those gorgeous char marks. In a skillet, medium is better - high heat causes the marinade to burn before the mushroom is cooked through. Either way, don't rush it. The caps need a full 4-5 minutes per side.

Toast your buns. A dry, untoasted bun is the fastest way to make a great portobello burger feel disappointing. Throw the buns on the grill or cut-side-down in a dry skillet for 1-2 minutes. It makes the whole burger better.

Let them rest for a minute before serving. Portobello caps release a lot of moisture as they cool slightly. Give them 60 seconds on a rack or plate before loading onto the bun - this keeps the bottom bun from going soggy immediately.

Variations

  • Balsamic marinade. Swap the teriyaki for a mix of 3 tablespoons balsamic vinegar, 2 tablespoons olive oil, 1 teaspoon Dijon mustard, and a pinch of dried thyme. Rich, tangy, and excellent with caramelized onions.
  • Smoky chipotle version. Use a marinade of soy sauce, lime juice, 1 teaspoon chipotle powder, and a drizzle of maple syrup. Serve with guacamole and pickled jalapeños for a Tex-Mex twist.
  • Italian herb version. Marinate in olive oil with garlic, balsamic, and Italian seasoning. Top with roasted red peppers, vegan mozzarella, and fresh basil - it's essentially a Caprese burger.
  • Pan-cooked with wine. For indoor cooking, deglaze the pan with a splash of red wine halfway through cooking. It adds depth and creates a silky pan sauce to drizzle over the finished burger.
  • Make it a bowl. Skip the bun entirely and serve the portobello cap over a grain bowl with farro, roasted vegetables, and tahini dressing. The teriyaki flavor works beautifully in this context.
  • Add cheese. In the last minute of cooking, place a slice of vegan cheese on the gill side and cover with a lid or dome to melt it slightly. Pepper jack or smoked gouda style vegan cheeses are both fantastic here.

Serving Ideas

The classic approach is on a toasted whole-grain bun with caramelized or raw onion, baby greens, sliced tomato, and a generous schmear of vegan mayo. The portobello is substantial enough to hold its own against bold toppings - sautéed garlic, a drizzle of teriyaki, pickles, and mustard all work beautifully. If you're serving a crowd, set out a spread of condiments and toppings and let everyone build their own. For more inspiration, check out the best portobello mushroom recipes on VegKitchen.

Without a bun, these are just as satisfying. Serve a portobello cap over cooked grains with roasted vegetables and a drizzle of the pan sauce. They're also excellent alongside grilled corn and a bright fresh tomato relish - simple, summery, and effortless.

Storing & Freezing

Cooked portobello caps keep well in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of marinade or water to prevent sticking, or warm in a 350°F oven for about 8 minutes. They're also surprisingly good cold, sliced thin over a salad.

Portobello burgers don't freeze especially well - the texture becomes quite soft and watery after thawing. They're best made fresh or made a day ahead and refrigerated. If you do freeze them, wrap individually and reheat in the oven rather than the microwave for the best texture.

Easy vegan portobella burger on a plate with toppings

More Vegan Burger Recipes

If you loved this recipe, check out our full collection of the best vegan burger recipes, including our chipotle black bean burgers and our vegan beet burgers - or here are a few more individual favorites:

Recipe

Easy vegan portobella burger overhead view

Easy Vegan Portobella Burgers

4.87 from 22 votes
These easy vegan portobella burgers are juicy, smoky, and ready in minutes — just marinate, grill or pan-cook, and pile on your favorite toppings.
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Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 burgers

Ingredients

  • portobello caps as many as needed (1 per serving)
  • teriyaki marinade homemade or bottled; as needed for marinating
  • whole-grain buns or toasted English muffins

Toppings (Optional)

Instructions

  • Stem the portabellas and wipe them clean. Pour the marinade of choice into a shallow container and arrange the portobello caps, underside down, in a single layer. Let stand for at least 15 minutes and up to an hour. Pour unused marinade back into a bottle for finishing the dish; you'll have enough left over to use for another occasion.
  • To grill: Prepare grill. Grill the portobellos, underside down, for 4–5 minutes. Brush generously with more marinade, then flip and grill for 5 minutes longer or until charred to your liking.
  • To cook in a skillet: Heat a shallow layer of marinade in the skillet. Cook the portobellos, underside down, for 4–5 minutes. Flip and cook for 5 minutes longer, or until browned to your liking. Add a small amount of additional marinade if needed to keep the skillet moist.
  • Serve portobello caps on whole-grain buns with whatever other toppings you'd like. You can place a variety of these toppings and condiments on the table, and let everyone fix their own sandwich!

Nutrition (Estimate per Serving)

Calories: 99kcalCarbohydrates: 17gProtein: 6gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2825mgPotassium: 258mgFiber: 1gSugar: 11gVitamin A: 1IUVitamin C: 2mgCalcium: 30mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Cauliflower Fried Rice with Mushrooms & Chickpeas

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

Cauliflower fried rice with mushrooms and chickpeas in a skillet

Key Ingredients & Substitutions

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

Variations

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

Tips for the Best Cauliflower Fried Rice

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

How to Serve

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

Cauliflower fried rice with chickpeas and mushrooms

Recipe

Cauliflower fried rice with mushrooms and chickpeas in a skillet

Cauliflower Fried Rice with Mushrooms & Chickpeas

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

Ingredients

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

Instructions

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

Nutrition (Estimate per Serving)

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

Glazed Baked Onions

by 3 Comments

Soft, sweet, and bathed in a buttery brown sugar glaze - these baked onions are the ultimate side dish for any vegan feast.

baked onions

Let's talk about onions for a minute. Usually, they're the unsung heroes hiding out in the background - chopped, sautéed, and forgotten about. But not today. Today, onions take center stage, get all gussied up in a glossy glaze, and come strutting out of the oven like they own the dinner table.

These Glazed Baked Onions are pure comfort food, with just enough elegance to make them holiday-worthy. They are especially perfect for Thanksgiving!

These Glazed Baked Onions are:

  • A total glow-up for the humble onion.
  • Sweet, buttery, and gloriously simple.
  • A perfect plant-based side dish for the holidays or any cozy meal.
  • Oven-roasted to soft, caramelized perfection.
  • Naturally vegan and easy to make gluten-free too.

And if you're here planning your holiday menu, don't forget to check out our new Vegan Thanksgiving and Vegan Christmas cookbooks!

Key Ingredients & Substitutions

  • Onions: Large yellow onions work best here. You want them big and round, so they hold up in the oven and soak up all that glaze. My personal favorite are Vidalia Onions!
  • Vegan Butter: Adds richness and helps create that luscious glaze. I am a fan of the Earth's Best Buttery Sticks for this type of dish. If you're not vegan, regular butter works here too.
  • Brown Sugar: The star of the glaze - gives it that warm, molasses-y sweetness. Light or dark, either is fine.
  • Salt & Pepper: Simple seasoning, balances the sweetness beautifully.
  • Water: Just enough to help the glaze form while the onions roast.

Helpful Tips

Don't peel too much: Just remove the papery outer layers of the onions and trim the ends slightly - you want them to stay intact when baked.

Score the tops: A shallow cross-cut on top of each onion helps the glaze seep into the onions while they bake.

Roast covered, then uncovered: Start with foil covering the baking dish to steam and soften the onions, then uncover to let them caramelize.

Baste as you go: Spoon that buttery glaze over the onions occasionally as they bake, for maximum flavor and that pretty shine.

Also worth trying: our vegan creamy mushroom pasta.

baked onions

Easy Variations

  • Add herbs: A sprig of thyme or rosemary tucked into the baking dish adds a savory, aromatic note.
  • Spice it up: A pinch of cayenne or smoked paprika in the glaze gives a little extra kick.
  • Maple twist: Swap brown sugar for maple syrup for a deeper, woodsy sweetness.
  • Make it Bite Sized: Try this with small pearl onions or even shallots for a bite-sized take that's great for appetizers or tapas-style meals.

More Vegan Recipes

If you love these baked onions, be sure to check out these other delicious recipes:

Photos were taken by Hannah Kaminsky.

Recipe

baked onions

Glazed Baked Onions

5 from 2 votes
Soft, sweet, and bathed in a buttery brown sugar glaze - these baked onions are the ultimate side dish for any vegan feast.
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 12 onion halves

Equipment

Ingredients

US Customary - Metric

Instructions

  • Preheat the oven to 375°F (190°C).
  • Combine all the ingredients except the onions and breadcrumbs in a small saucepan. Heat gently, stirring, until all are smoothly blended. Remove from the heat.
  • Peel the outer skin from the onions, and cut them in half crosswise. Cut a thin sliver from the bottom of each onion half, so that they'll stand steadily in a baking dish.
  • Arrange the 12 onions halves in a shallow baking dish and pour the mixture from the saucepan evenly over them.
  • Cover and bake for 45 minutes to 1 hour, or until the onions are tender when pierced with a fork. Once or twice during this time, spoon some of the liquid from the bottom of the baking dish over the onions.
  • Sprinkle the onions with breadcrumbs and bake, uncovered, for an additional 10 to 15 minutes, or until most of the liquid has been absorbed. Serve at once or keep warm until needed.

Nutrition (Estimate per Serving)

Calories: 92kcalCarbohydrates: 18gProtein: 2gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gTrans Fat: 0.01gSodium: 155mgPotassium: 143mgFiber: 2gSugar: 8gVitamin A: 88IUVitamin C: 6mgCalcium: 41mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Olive and Sun-Dried Tomato Tapenade

by 3 Comments

This bold and briny Olive and Sun-Dried Tomato Tapenade is the ultimate Mediterranean-inspired spread - salty, savory, and just a touch tangy. Made with a mix of black and green olives, sun-dried tomatoes, garlic, and capers, it comes together in minutes and instantly elevates crostini, pasta, or even your favorite sandwich.

serving tapenade made with sun dried tomatoes and olives
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So... You Like Olives?

Same. And if you've ever found yourself eating olives straight out of the jar with zero regrets, then you, my friend, are going to love this tapenade. This isn't your average tapenade either-it's got depth, attitude, and a whole lot of umami thanks to the magical addition of sun-dried tomatoes. It's the kind of spread that feels fancy but takes less time to make than a cup of coffee.

Key Ingredients & Substitutions

Lemon juice (optional) - Just a splash really brightens things up. Fresh is best.

Kalamata olives - These briny beauties bring deep, fruity richness and a signature bold flavor. Be sure to use pitted ones to save your food processor (and your sanity).

Sun-dried tomatoes - Oil-packed ones bring the best texture and flavor, but dry-packed will work if you rehydrate them in warm water first.

Fresh parsley - Adds a bright, herby freshness that balances all the rich, salty elements. Basil and sage are also nice additions.

Walnuts or pecans - Nuts add body and a subtle earthy flavor. Walnuts are traditional, but pecans give it a slightly sweeter twist. Pine nuts would also work well, but would give a consistency more like a pesto.

Helpful Tips

Pulse, don't purée. You want a coarse texture, not a paste. Tapenade should still have some personality-think chunky pesto vibes.

Taste as you go. Olives are naturally salty, so you probably won't need extra salt. But feel free to tweak the flavors to your liking.

Make it ahead. This tapenade gets even better after a few hours in the fridge. The flavors mingle, get cozy, and deepen beautifully. This is great for a party because you can make a big batch in advance! Try serving it alongside vegan mozzarella sticks for a crowd-pleasing Italian-style appetizer spread.

Also worth trying: our Italian-style vegan sausage and peppers.

More Vegan Appetizers

If you love this olive and sun dried tomato tapenade, be sure to check out these other delicious recipes:

 

Recipe

sun dried tomato olive tapenade

Olive & Sun Dried Tomato Tapenade

5 from 2 votes
Savory olive and sun-dried tomato tapenade packed with bold Mediterranean flavors-perfect as a spread, dip, or pasta topper.
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 8 servings

Ingredients

  • ¾ cup Kalamata olives pitted
  • ¼ cup sun-dried tomatoes oil cured or not, as preferred (see note)
  • ½ cup fresh parsley leaves chopped
  • ¼ cup walnuts or pecans roughly chopped
  • 1 tablespoon lemon juice or to taste
  • ¼ cup water
  • fresh parsley or other herbs of choice for garnish
  • baguette or crackers optional, for serving
US Customary - Metric

Instructions

  • Place all of the tapenade ingredients in a food processor. Pulse on and off until everything is finely and evenly minced.
  • If need be add a small amount of additional water so that the mixture adheres.
  • Transfer to a serving bowl. Serve with bread or crackers, and fresh herbs for garnish.

Notes

make sure they're moist if not oil-cured; soak in hot water if necessary
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Zucchini Lasagna

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Are you looking for a delicious and healthy vegan dinner idea? Look no further than this vegan zucchini lasagna. It's light, healthy, and bursting with flavor from fresh veggies, tangy marinara, and creamy vegan ricotta. Yum!

vegan lasagna recipe

As an Italian, I've eaten more than my share of lasagna in my life. In fact, traditional lasagna is my son's all time favorite food and the dish we make for most holidays in our home. It's comfort food at its finest! 

But it's also a heavy dish. And on these hot summer days, I need something a bit lighter. So I came up with this veggie-centric vegan friendly version of my fave pasta dish! 

vegan lasagna recipe

This Vegan Zucchini Lasagna is: 

  • Light & healthy! 
  • Family friendly - even the kids will eat this. 
  • Ready in under an hour.
  • Vegan.
  • Vegetarian.
  • Dairy-free.
  • Gluten-free.
  • a delicious plant-based meal!

With its fresh vegetables, rich tomato sauce, and hearty vegan cheese, this zucchini lasagna is sure to satisfy your taste buds. Plus, it's the perfect way to sneak more veggies into your meal. Enjoy!

And don't forget to check out my other vegan pasta recipes for more delicious vegan dinner ideas.

vegan lasagna recipe

Ingredients & Supplies You'll Need

Here's what you'll need to make this delicious zucchini lasagna:

  • Zucchini - the star ingredient!
  • Firm Tofu - to make a vegan ricotta cheese substitute.
  • Nutritional yeast - to add that cheesy flavor.
  • Italian Seasoning
  • Salt
  • Lemon Juice
  • Olive oil
  • Onion
  • Bell pepper
  • Garlic
  • Mushrooms
  • Baby Spinach - Or you can use kale if you prefer.
  • Tomato Sauce
  • Fresh Basil - Optional, but recommended!

In addition to these ingredients, you will need a 9"x 13" baking dish and either a vegetable peeler or a mandoline slicer for slicing the zucchini. 

vegan lasagna recipe

How to Make Zucchini Lasagna

The first step is to slice your zucchinis lengthwise into thin strips. Lay them out on a paper towel and sprinkle them all over with salt. Allow them to sit for at least 15 minutes to draw out all of the excess moisture - this will keep your lasagna from becoming a soggy mess!

Next, you'll prepare a vegan tofu "ricotta" by blending the tofu, nutritional yeast, Italian seasoning, salt, and lemon juice in a food processor until smooth.

vegan lasagna recipe

In a large skillet, sauté the bell peppers and onions until they are translucent. Add the garlic and mushrooms and cook until the mushrooms are browned and the excess liquid has evaporated. Finally, add the spinach and allow it to wilt.

vegan lasagna recipe

Now, it's time to assemble your lasagna. Add a layer of tomato sauce to the bottom of a 9x13 baking dish, then a layer of zucchini slices. Follow that with another layer of sauce, followed by half of the cooked vegetables and half of the vegan ricotta. Then, add another layer of zucchini noodles, sauce, remaining vegetables, and remaining vegan ricotta. Finally, top with a final layer of zucchini slices and remaining sauce.

vegan lasagna recipe

Cover the baking dish and bake in the oven at 400 degrees Fahrenheit for 45 minutes or until it is bubbly. Once done, remove the lasagna from the oven and add fresh minced basil. Allow it to sit for 10 minutes before serving.

(As always, see the recipe card below for more detailed instructions, measurements, and step-by-step images.)

vegan lasagna recipe

Helpful Tips & Tricks

Here are some helpful tips and tricks for making a delicious vegan lasagna!

Slicing the Zucchini Strips

Use a vegetable peeler or a mandoline slicer to create very thin, uniform slices of zucchini. This will ensure that your lasagna layers cook evenly and don't become mushy. You are unlikely to get thin enough slices by simply using a kitchen knife.

Remove the Moisture from the Zucchini 

After slicing your zucchini, lay the pieces out on paper towels and sprinkle with salt. This will help draw out excess moisture, making for a firmer lasagna. Don't skip this step or you will get soggy lasagna!

Storing the Leftovers

If you have leftovers, store them in an airtight container in the fridge for up to 3-4 days. For best results, reheat in the oven or microwave before enjoying.

vegan lasagna recipe

Variations & Substitutions

Homemade Marinara Sauce 

I used a simple plain tomato sauce for this recipe, to let the veggies shine. You can use any tomato or pasta sauce of your choice, or try your hand at making homemade tomato sauce. 

Vegan Ricotta

This recipe uses a simple homemade tofu ricotta. For an alternative, this cashew ricotta is also a great choice. If you're short on time, consider using store bought vegan ricotta. There are many delicious options available at most grocery stores. I'm a fan of the Kite Hill brand.

Add Vegan Mozzarella

I wanted to limit the processed ingredients in this healthy lasagna recipe, but you could also add some dairy free mozzarella shreds to the top if you're craving more cheesiness.

Spice it Up

For more flavor, consider adding fresh herbs such as basil or oregano to your marinara sauce. Or for a little spice, add some crushed red pepper flakes. Yum!

Add Some Protein

If you want a protein boost, add in some meatless soy crumbles or crumble up some Beyond Sausages - they are perfect for this! You could also add lentils, chickpeas, or beans for a fun variation.

Roasted Vegetables

Consider using roasted vegetables such as eggplant, bell peppers, or mushrooms to add different textures and flavors to the dish.

vegan lasagna recipe

Fun Fact: Where did Lasagna Originate? 

The origins of lasagna are a highly debated topic. While most people assume the dish came from Italy, this popular recipe has made quite the journey around the world!

Some believe it began with laganon, a Greek word describing flat sheets of pasta that were cut into strips. Still others suggest that lasagna first appeared as far back as the 14th century in England and Italy, where cookbooks detailed various recipes for layers of cheese and pasta baked together. It wasn't until the 16th century when tomato-based versions of the dish were recorded that it bore closer resemblance to today's version. 

But wherever it came from and whoever created it - our taste buds thank you!

vegan lasagna recipe

More Tasty Vegan Recipes

If you love this vegan zucchini lasagna, be sure to check out these other delicious plant based ideas: 

Also worth trying: our Italian-style vegan sausage and peppers.

Also worth trying: our vegan creamy mushroom pasta.

Also worth trying: our vegan pot pie casserole.

Also worth trying: our homemade vegan pizza dough.

Also try: our Vegan Greek Pasta Salad.

Also try: our Zucchini With Mint.

Recipe

vegan lasagna recipe

Vegan Zucchini Lasagna

4.67 from 3 votes
This vegan zucchini lasagna is light, healthy, and bursting with flavor from fresh veggies, tangy marinara, and creamy vegan ricotta. Yum!
Print Pin Save
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6 servings

Ingredients

  • 4 large zucchini
  • 14 oz. firm tofu
  • 2 tablespoons nutritional yeast
  • 2 teaspoons italian seasoning
  • 1 teaspoon salt
  • Juice of half a lemon
  • 1 tablespoon olive oil
  • 1 onion chopped
  • 1 bell pepper diced
  • 3 cloves garlic minced
  • 1 lb mushrooms quartered
  • 4 cups baby spinach
  • 3-4 cups tomato sauce
  • Minced fresh basil optional
US Customary - Metric

Instructions

  • Preheat oven to 400 F
  • Slice the zucchini lengthwise into thin strips, lay out on a paper towel and sprinkle with salt, allow to sit at least 15 minutes to draw some moisture out
    vegan lasagna recipe
  • Meanwhile prepare the tofu ricotta. Combine the tofu, nutritional yeast, italian seasoning, salt and lemon juice in a food processor
    vegan lasagna recipe
  • Blend until smooth and set aside
    vegan lasagna recipe
  • In a large skillet over medium heat, add the oil followed by the onion and peppers and saute for 5-6 minutes, or until the onion is translucent
    vegan lasagna recipe
  • Add the garlic and stir, then add the mushrooms and cook until the mushrooms are browned and the excess liquid has evaporated
    vegan lasagna recipe
  • Add the spinach and allow to wilt
    vegan lasagna recipe
  • Add a layer of sauce to the bottom of a 9x13 baking dish, then a layer of zucchini, followed by sauce, then half the vegetables, then half the vegan ricotta
    vegan lasagna recipe
  • Repeat with another layer of zucchini, followed by sauce, then half the vegetables, then half the vegan ricotta
    vegan lasagna recipe
  • Keep repeating with a layer of zucchini, sauce, remaining vegetables and remaining vegan ricotta
    vegan lasagna recipe
  • Then fininsh with a final layer of zucchini and remaining sauce on top
    vegan lasagna recipe
  • Cover and bake in the oven for 45 minutes, or until bubbly
    vegan lasagna recipe
  • Add the fresh minced basil and allow to sit for 10 minutes before slicing and serving
    vegan lasagna recipe

Nutrition (Estimate per Serving)

Calories: 175kcalCarbohydrates: 20gProtein: 14gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 1003mgPotassium: 1190mgFiber: 7gSugar: 11gVitamin A: 3300IUVitamin C: 66mgCalcium: 162mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Best Vegan Jerky Recipes

by Leave a Comment

Searching for the perfect on-the-go snack? These tasty vegan jerky recipes are sure to hit the spot. They're healthy, delicious, and easier than you might think to make at home!

Vegan Jerky Recipes

For more delicious ideas, be sure to check out these articles:

Vegan Charcuterie Board

by Leave a Comment

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.

vegan charcuterie
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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!

vegan charcuterie

How to Make Vegan Charcuterie Board

  1. Start by adding all the ingredients for your hummus in the blender or food processor. Mix until creamy in texture.
  2. Pour the hummus into serving bowls, and place on a charcuterie board.
  3. Assemble all your snacks around it, and get to snacking!

Tips and Tricks for the Perfect Vegan Charcuterie Board 

vegan charcuterie

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. 

vegan charcuterie

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:

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
  • Vegan Mozzarella Sticks - a crowd-pleasing hot appetizer that disappears fast.

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

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:

Also worth trying: our olive and sun-dried tomato tapenade.

Recipe

vegan charcuterie

Vegan Charcuterie Board

5 from 44 votes
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.
Print Pin Save
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 10 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
US Customary - Metric

Instructions

  • Add all hummus ingredients to the bowl of a food processor. Blend on high speed until it forms a smooth paste.
    vegan charcuterie
  • 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.
    vegan charcuterie

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 Jackfruit Crab Dip

by 1 Comment

This vegan crab dip, made with jackfruit, is so creamy and mild in flavor, perfect for spreading on crackers or for dipping with your favorite veggies.

Our vegan version of traditional crab dip is every bit as good as the conventional recipe. Shredded young jackfruit is surprisingly similar in texture to crab, and the flavors of the Dijon, Old Bay seasoning and the other spices are spot on.

Vegan jackfruit crab dip

Recipe and photos from Great Vegan BBQ Without a Grill by Linda and Alex Meyer, the mother-daughter team behind Veganosity. © 2018, Page Street Publishing, reprinted by permission.

In case you're not familiar with Old Bay seasoning, let us acquaint you. Old Bay is a fragrant mix of spices, such as celery salt, mace, cloves, ginger, cardamom, and more.

It's what gives most crab cakes their flavor, and it's what brings this vegan crab dip to life. (You can grab yourself some right here!)

To get the texture and mouth feel of crab without the meat, we used shredded jackfruit, and the creaminess of mayonnaise comes from cashews.

It's the ultimate party food. Bring this, and your appetite, to your next get together. You and your friends are going to love it! Serve with crackers, toasted sliced bread or corn chips.

And if you enjoy vegan-izing your favorite recipes, be sure to check out our free vegan substitution cheat sheet. It's packed with all my favorite plant based substitutions to make vegan cooking easy!

vegan jackfruit crab dip

If you love this recipe, be sure to check out these other easy vegan appetizers:

Recipe

Vegan jackfruit crab dip

Vegan Crab Dip - Made with Jackfruit!

5 from 2 votes
This vegan crab dip, made with jackfruit, is so creamy and delicious. It's perfect for spreading on crackers or for dipping with your favorite veggies.
Print Pin Save
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 servings

Ingredients

  • 2 cups raw cashews soaked in 2 cups water overnight
  • 1 large clove garlic
  • ¼ cup cashew milk unsweetened, or other dairy free milk
  • 2 tablespoon lemon juice
  • 2 tablespoon Dijon mustard
  • ½ teaspoon Old Bay seasoning
  • ½ teaspoon ground sea salt
  • ¼ teaspoon ground paprika
  • ⅛ teaspoon onion powder
  • 14- ounce can young jackfruit packed in water or 1½ cups fresh jackfruit
US Customary - Metric

Instructions

  • Drain and rinse the cashews and put into a high-powered blender or food processor. Add the garlic, cashew milk, lemon juice, mustard, Old Bay seasoning, salt, paprika and onion powder and blend for approximately 2 minutes (scrape the sides frequently), or until it's smooth and velvety. You shouldn't see or taste pieces of solid nuts.
  • Scrape the cashew mixture into a medium bowl.
  • Drain and rinse the jackfruit well. Shred the jackfruit with a fork or in a food processor and put in the bowl with the cashew mixture. Gently fold until fully combined. Serve with crackers, toast or sliced vegetables.

Nutrition (Estimate per Serving)

Calories: 308kcalCarbohydrates: 29gProtein: 9gFat: 20gSaturated Fat: 3gSodium: 70mgPotassium: 598mgFiber: 3gSugar: 15gVitamin A: 122IUVitamin C: 11mgCalcium: 38mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Easter Recipes

by 8 Comments

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 recipes
Deviled tomatoes

Vegan Easter Soups

Creole Eggplant soup recipe
Creole Eggplant Soup

Vegan Easter Salads

Spring greens salad with cucumbers and oranges
Orange and Cucumber Salad with Spring Greens

Vegan Easter Main Dishes

Roasted Seitan with Peppers and Mushrooms
Roasted Seitan, Peppers, and Portabellas

Vegan Easter Side Dishes

Hasselback Potatoes Cooked
Hasselback Potatoes

Vegan Easter Desserts and Treats

Still craving something sweet? Find even more vegan Easter desserts here.

Also try: our creamy asparagus and pea pasta.

Also try: our vegan chocolate orange cake.

Also try: our cream of asparagus soup.

Also try: our glazed baked onions.

Also try: our Vegan Greek Pasta Salad.

Chocolate-coated vegan key lime pie recipe
Chocolate-Coated Key Lime Coconut Creme Pie

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.

125+ Vegan Stir Fry Recipes

by Leave a Comment

If you're in the mood for stir fry, you've sure come to the right place. We've pulled together all of our best vegan stir fry recipes from the years to bring you this list of the tastiest veggie stir fry recipes on the web!

Also try: our Easy Vegan Dal Tadka.

Also try: our Super Quick Aloo Gobi.

Also try: our Vegan Pumpkin Recipes Fall.

Also try: our Easy Duck Sauce.

Also try: our Cream Of Asparagus Soup.

Image for Udon Noodle Stir Fry {vegan}

Udon Noodle Stir Fry {vegan}

Photo Credit: www.deliciouseveryday.com

This vegan Udon Noodle Stir Fry is fast, fresh, and packed full of flavor. You can make it with just about any combination of fresh, seasonal vegetables and vegan udon noodles. It’s quickly become a go-to weeknight dinner for us!

Image for Vegan Stir-Fry in 20 minutes!

Vegan Stir-Fry in 20 minutes!

Photo Credit: www.deliciouseveryday.com

This vegan stir-fry is packed with flavor from a medley of delicious veggies and a simple, homemade stir-fry sauce. And the best part? It cooks up in just 20 minutes! Serve it over riced cauliflower for an easy plant-based meal you can feel great about.

Image for End-of-Summer Veggie Stir Fry

End-of-Summer Veggie Stir Fry

Photo Credit: ohmyveggies.com

A quick and easy weeknight stir fry filled with eggplant, bell peppers and a bright citrusy sauce!

Image for Green Vegetables and Tofu Stir-fry

Green Vegetables and Tofu Stir-fry

Photo Credit: ohmyveggies.com

The taste of plain tofu is not a taste that makes us jump with joy, but when given a little love in this vegetable stir-fry recipe, it becomes very interesting.

Image for Teriyaki Chickpea Stir-Fry

Teriyaki Chickpea Stir-Fry

Photo Credit: ohmyveggies.com

This easy chickpea stir-fry with veggies, cashews, and teriyaki sauce takes just under 30 minutes to cook up and is perfect for busy weeknights.

Image for Winter Vegetable Stir-Fry with Crispy Tofu

Winter Vegetable Stir-Fry with Crispy Tofu

Photo Credit: ohmyveggies.com

Piping hot veggies and crispy pan-fried tofu are drenched in a savory ginger-garlic sauce to make this hearty and satisfying winter vegetable stir-fry.

Image for Tofu and Pineapple Stir-Fry

Tofu and Pineapple Stir-Fry

Photo Credit: ohmyveggies.com

Pineapple and tofu are two of my favorite ingredients for a stir-fry, but this particular recipe has a sleeper ingredient you might not think of using: kumquats!

Image for Spicy Peanut Soba Noodle Stir Fry

Spicy Peanut Soba Noodle Stir Fry

Photo Credit: potluck.ohmyveggies.com

This vegetable and soba noodle stir fry is made with chewy, buckwheat soba noodles made from sweet potato and buckwheat. It’s packed with veggies – strips of eggplant, green beans, bok choy, and red bell peppers, as well and stir fried tofu and drenched in a spicy peanut sauce!

Image for Spaghetti Squash Peanut Stir Fry

Spaghetti Squash Peanut Stir Fry

Photo Credit: potluck.ohmyveggies.com

This Spaghetti Squash Peanut Stir Fry is an easy, hearty, vegetable-packed dinner that’s done in just 1 hour. Vegan & gluten-free!

Image for Kung Pao Tofu Stir Fry

Kung Pao Tofu Stir Fry

Photo Credit: potluck.ohmyveggies.com

This spicy kung pao tofu stir fry is an easy dish that takes only 30 minutes to make! It’s filled with green beans, sugar snap peas, peppers and crunchy peanuts

Image for Mung Bean Sprouts Stir Fry

Mung Bean Sprouts Stir Fry

Photo Credit: potluck.ohmyveggies.com

A simple but highly nutritious quick dry curry made with mung bean sprouts cooked in simple but exotic Indian spices.

Image for Green Peas Stir Fry

Green Peas Stir Fry

Photo Credit: potluck.ohmyveggies.com

Quick and healthy stir fry with fresh/frozen green peas and potatoes; perfect as a side dish with rice and dal.

Image for Vegetarian Red Curry Stir Fry

Vegetarian Red Curry Stir Fry

Photo Credit: potluck.ohmyveggies.com

Easy and wholesome Vegetarian Red Curry Stir Fry Recipe makes for a nutritious weeknight dinner ready in just 30 minutes! Vegan, gluten free, paleo.

Image for Sriracha Chili Mushroom Stir Fry

Sriracha Chili Mushroom Stir Fry

Photo Credit: potluck.ohmyveggies.com

A spicy and hearty mushroom stir-fry in about 30 minutes.

Image for South Indian Pumpkin Stir Fry

South Indian Pumpkin Stir Fry

Photo Credit: potluck.ohmyveggies.com

South Indian style pumpkin stir fry with mild aromatic Indian spices.

Image for Tenderstem broccoli Stir Fry with sriracha mayo peanut sauce

Tenderstem broccoli Stir Fry with sriracha mayo peanut sauce

Photo Credit: potluck.ohmyveggies.com

Tenderstem broccoli Stir Fry w/ sriracha mayo peanut sauce. Vegan.

Image for Brocolli and carrot stir fry

Brocolli and carrot stir fry

Photo Credit: potluck.ohmyveggies.com

Crisp and crunchy broccoli and carrots stir fried with sesame seeds.

Image for Yard long beans and Potato stir fry

Yard long beans and Potato stir fry

Photo Credit: potluck.ohmyveggies.com

This potato and yard long beans stir-fry recipe is very simple, but tastes really delicious! You're going to want o cook them often!

Image for Ginger Veggie Stir Fry

Ginger Veggie Stir Fry

Photo Credit: potluck.ohmyveggies.com

This Ginger Veggie Stir Fry is bursting with lots of fresh vegetables and coated with a spicy sauce flavored with garlic and ginger. Plus, it comes together in under 30 minutes!

Image for Amaranth Leaves Stir Fry

Amaranth Leaves Stir Fry

Photo Credit: potluck.ohmyveggies.com

A dry preparation of “supergreen” amaranth leaves with fried onions and a hint of spices. Chaulai saag – as delicious as it is nutritious.

Image for Sesame Ginger Carrot Noodle Stir Fry with Bok Choy and Crispy Tofu

Sesame Ginger Carrot Noodle Stir Fry with Bok Choy and Crispy Tofu

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Sesame Ginger Carrot Noodle Stir Fry with Bok Choy and Crispy Tofu is an easy to make, healthy, and super delicious vegan and gluten-free dinner recipe that is perfect for Meatless Monday.

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Mathanga Thoran Pumpkin Stir Fry

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Matanga is a South Indian name for Pumpkin, and any vegetable that is stir fried along with grated coconut is called “Thoran” in Kerala. So that makes “Matanga Thoran” more or less a Keralite dish.

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Buckwheat Stir Fry with Kale, Peppers & Artichokes

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Buckwheat Stir Fry with Kale, Peppers & Artichokes — Buckwheat takes the same 15 minutes to cook, is gluten free and with mind blowing nutritional properties just like quinoa. Very similar high protein and fiber numbers.

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Chinese Style Stir Fry Broccoli

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Stir Fry Broccoli and rice is one of my favourite broccoli dish among other stir fry recipes. Stir Fry Broccoli is packed of so much flavor that everyone will forget how healthy it is and also full of veggies. It is vegan, gluten-free, loaded with healthy vegetables, protein and coated with flavored sauces.

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Sichuan Green Bean-Noodle Stir Fry

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An easy noodle stir fry with green beans, mushrooms, ginger, garlic and scallions.

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Cauliflower Rice Stir Fry Bowl

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Colorful, crunchy and jam-packed with veggies, this Cauliflower ‘Rice’ Stir Fry Bowl is the perfect 20 minute dinner when you want something healthy and hearty.

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15 Minute Vegetable Ramen Stir Fry

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This 15 Minute Vegetable Ramen Stir Fry is the perfect healthy and delicious weeknight meal!

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Jamaican Jerk Tofu Stir Fry

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This easy 30-minute dish packs the spicy punch!

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Vegan Teriyaki Tofu Stir Fry

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Vegan Teriyaki Tofu Stir Fry, better than any delivery or take-out. The spicy, sweet and bold with flavor teriyaki sauce will have you tossing out all your store bought sauce.

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Vegetable Noodle Stir Fry with Orange

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An easy noodle stir fry with snap peas, mushrooms, ginger, garlic and orange segments.

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Coconut Curry Stir Fry Noodles with Glazed Tofu

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This easy coconut curry stir fry noodle dish is incredibly flavorful and is ready in 30 minutes! Add whatever vegetables you have on had to this dish and you’ll be in for a feast!

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Sweet Ginger Tofu-Carrot Stir Fry

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This quick and crazy easy meal is not only delicious, but can also be whipped up in fifteen minutes. Carrots and tofu are diced, and cooked with a light and mildly sweet ginger sauce – the perfect meal for when the idea of cooking dinner seems like an impossible task. It’s fast, easy and super delicious. Enjoy!

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Thai Basil Tofu Stir Fry

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A sweet, spicy and aromatic stir fry with crispy baked tofu – a quick and healthy vegan meal.

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Asian Eggplant Stir Fry

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Made with Japanese eggplant, this vegan stir fry is a hearty Asian meal that’s popping with flavor!

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Snow Pea and Mizuna Stir Fry

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Snow Pea and Mizuna Stir Fry is mildly seasoned and crunchy, so that the fresh flavors of late spring shine through.

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Stir Fry Zen Crunch Bowl

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Amazingly flavorful super crunchy stir-fry Zen Bowl! So healthy, vegan, gluten free and SOOOOO good!

green bean stir fry

Green Bean Stir Fry

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Green bean stir fry with nutty smoked tempeh and spicy ginger peanut sauce is a flavorful weekday entrée you can put together in 15 minutes.

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Vegetarian szechuan stir fry with seitan

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A healthy vegetarian version of the spicy Szechuan stir fry with seitan and vegetables.

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Indian Quinoa and Chickpea Stir Fry

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Quinoa, chickpeas, spinach and peppers stir fried in Indian spices. Easy, protein packed and flavorful!

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Kovakkai Stir Fry

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This stir fry recipe will go well with curd rice , rasam and sambar. If you think the stir fry lose original health benefits, you can reduce oil and turn off the flame after adding the coconut.

Image for Forbidden Rice Stir Fry with Baked Teriyaki Tofu

Forbidden Rice Stir Fry with Baked Teriyaki Tofu

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A colorful, hearty forbidden stir fry that is jam packed with gochujang flavor!

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Napa Cabbage Stir Fry

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Napa Cabbage Stir Fry – Chinese restaurant quality dish made easily at home in 10 minutes.

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Vegetable Stir Fry Mung Bean Noodles

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Absolutely DELICIOUS stir-fry mung bean noodles with vegetables that’s ready in less than 30 minutes!

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Tofu Stir Fry with Rice and Veggies

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This tofu stir fry with rice and veggies is easier than you think. If you like Asian food, you need to try this recipe, it won’t disappoint you!

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Vegetable and Soba Noodle Stir Fry with Peanut Sauce

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This gluten-free stir fry made with buckwheat and sweet potato noodles is packed with all the veggies – eggplant, green beans, bok choy and red bell pepper. Then tossed with a spicy peanut sauce.

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Spiced Mushroom and Bok Choy Stir Fry

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Stir-fries aren’t just for poor students! Add this gluten-free, dairy-free and grain-free mushroom and bok choy stir fry recipe to your dinner rotation.

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Vegan Fried Rice with Tofu {gluten-free}

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This vegan fried rice makes for a quick and easy weeknight dinner. It’s packed with nutritious flavor from fresh veggies, brown rice, and tofu, then topped with a spicy sriracha-soy sauce. Yum!

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Vegetable Quinoa Stir Fry

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An Asian inspired dish using quinoa instead of rice. It’s filling, delicious, Vegan, and Gluten-free!

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Stir Fry with Buffalo Vinaigrette

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I recently decided to try textured vegetable protein, something I had never cooked with before. It comes dry, and you prepare it by combining it with water and microwaving it. I love it!

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Tempeh and Broccoli Stir Fry

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This flavorful tempeh and broccoli stir fry is perfect for nights when you need a quick and easy supper.

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Groovy Stir Fry with Mango Tahini Sauce

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A colorful, veggie-packed stir fry with the best darn Mango Tahini Stir Fry Sauce on the planet!

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Tofu Stir Fry

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An easy tofu stir fry for weeknights.

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Vegetable Stir Fry with Peanut Sauce

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A delicious and nutritious vegetarian stir fry with easy homemade peanut sauce!

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Prosperity Stir-Fry

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A simple, nutritious and delicious stir-fry to cater for any healthy eating resolutions. It’s ready in 20 minutes which makes it an ideal healthy meal for those short on time.

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Lentil and Cabbage Stir-Fry

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Lentil and Cabbage Stir-Fry. This meal is easy to whip up and loaded with flavour!

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Vegan Stir-Fry Veggies in Peanut Sauce

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Vegan stir-fry veggies in peanut sauce. Fresh vegetables are stir-fried and then drizzled with a sauce made from coconut milk and vegan peanut sauce.

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Potato Fenugreek Stir-Fry

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Aloo methi: fresh fragrant fenugreek leaves (commonly known as methi leaves) is stir-fried with potatoes (aloo). Winter favorite!

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Tofu and Pepper Stir-fry with Cashews

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This Tofu and Pepper Stir-fry with Cashews is an awesome gluten-free weeknight dinner. It’s quick, easy, veggie-packed and super kid-friendly!

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Mushroom Cauliflower Stir-Fry

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This simple and flavorful mushroom cauliflower stir-fry is a versatile side dish, great for any occasion.

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Peanut Sauce Stir-Fry with Cauliflower Rice

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My peanut sauce stir fry with veggies and cauliflower rice is fresh, fun and satisfying. Lower calories = more noshing!

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Green detox stir-fry

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Green detox stir-fry is a light wok dish, which is filling and healthy at the same time. Apart from rice noodles, it contains broccoli, flat beans, ginger, spring onions and garlic.

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Red rice stir-fry with spicy tofu

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Red rice stir-fry with spicy tofu makes a great vegan and gluten-free meal. It’s easy to make and any leftovers will make a great cold work lunch too.

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Veggie Noodle Stir-Fry in Peanut Sauce

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Perfect for a light and simple meal, this stir-fry is filled with chopped and spiralized veggies and drizzled with a bold and flavorful peanut sauce.

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Broccoli, cashew and orange stir-fry

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A quick broccoli and cashew stir-fry with an orange and soy sauce. Slightly sweet and tart, and perfect with soba noodles!

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Spicy Ramen Vegetable Stir-Fry

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Loaded with hearty portobello, peppers, onions and broccoli, this Spicy Ramen Vegetable Stir-Fry is quick and easy and comes together in under 30-Minutes.

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Sesame Rice Noodle Stir-fry with Veggies and Tofu

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This Sesame Rice Noodle Stir-fry with Veggies and Tofu has tons of flavour, veggies, and tofu, all on top of noodles-perfection!

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Simple Stir-fry Brussels Sprouts

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In this recipe, I used roasted coconut shreds and dried cranberries to add some interesting textures, flavors, and contrasting colors to the whole dish. It’s simple, healthy, and appetizing.

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Green Stir-Fry

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A healthy lunch to prepare in minutes.

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Brown Rice Stir-Fry with Vegetables

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I make this brown rice stir-fry with vegetables every single week. This recipe is life-changing and so simple, I’m sure you’ll love it!

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PEA LEAVES STIR-FRY

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A summery and very healthy dish for everyone!

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Black vinegar asparagus and radish stir-fry

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Inspired by a Sichuan dish, this stir-fry pairs sweet asparagus and radishes with sour black vinegar, spicy peppers and fragrant spices. A very quick and easy dish that can be served as main with rice, or as a side in a multi-course meal.

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Simple Cauliflower Stir-Fry

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This cauliflower stir-fry with a few simple ingredients can be made in less than 10 minutes, a “fast-food” but in a much healthier way.

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Ramen Stir-Fry

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Ramen Stir-Fry is a delicious skillet dinner ready in 5 minutes.

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Rainbow Vegetable Noodle Stir-Fry

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Rainbow Vegetable Noodle Stir-Fry is a quick and healthy weeknight dinner that takes less than 20 minutes to make!

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Red cabbage stir-fry

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Purple cabbage is paired with onion, mushrooms, broccoli and mung bean sprouts for a quick, delicious, colorful and fresh meal, perfect for when you are in a hurry!

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3-Ingredient Quinoa and Vegetable Stir-Fry

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A super easy 3-ingredient quinoa and vegetable stir-fry that is ready in under 20 minutes!

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Stir fried green beans with crispy shallots

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Delicious as a side dish or served as a quick, healthy lunch accompanied by some steamed jasmine rice.

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Stir fried tangy green chilies

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Green chili fry-A quick and delicious stir fried green chilies. An Instant green chili pickle.

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Roasted and Stir Fried Veggies with Avocado Dressing

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Healthy Veggie Bowls Recipe: Roasted Sweet Potatoes and Chick Peas with Stir Fried Napa Cabbage, Corn, Carrots and Scallions with Avocado Dressing. Yummy!

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Brussels Sprout & Tempeh Stir-Fry

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If you’re looking for a quick and easy weeknight meal, this is it! It takes about 15 minutes in total and is delicious and easy. If you’re hungry, serve it over a grain for a more filling meal!

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Spicy Stir Fried Bok Choy with Quinoa

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Garlic, ginger and red curry paste spice up this quick, easy veggie and quinoa stir fry. Ready in less than 25 minutes!

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Stir-Fried Green Beans & Shiitakes

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This simple stir-fry provides color, texture, flavor, and aroma… Serve with rice as a side dish, or add tofu for a vegetarian/vegan main dish.

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Stir Fried Rice with Vegetables

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A quick and easy stir fry with vegetables, rice and cashews.

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Red Curry Quinoa

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Got leftover curry paste or coconut milk from another recipe? Use it to make this red curry quinoa! It’s a very simple dish and you can pair it with your favorite protein and vegetables!

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Coconut Rice Fall Veggie Bowl

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Coconut Rice Fall Veggie Bowl the wonderful colors of Autumn and the produce that this season blesses us with.

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Thai Ginger and Garlic Noodle Bowl

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Thai Ginger and Garlic Noodle Bowl is a flavor packed stir fry loaded with veggies swimming in a umami filled sauce.

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Kung Pao Eggplant

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This easy recipe is so much better than any takeout you can order..and ready in 30 minutes or less. Naturally vegan and gluten-free.

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Shiitake Tofu Lettuce Cups

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These shiitake tofu lettuce cups are oozing with Asian flavor. Its a savory sweet, with umami up the ying-yang, and a little crunch from the carrots and sesame seeds. The lettuce keeps it super fresh and easy to serve.

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Bengali 5-Spice Squash Cabbage and Spinach Bhaji

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A warming vegetable stir fry using seasonal produce. Butternut squash, red cabbage and spinach is cooked in onions and garlic and flavoured with the Bengali 5 Spice.

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Easy Quinoa Fried Rice

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A recipe for easy quinoa fried rice. To save some time on chopping vegetables, use a mix of frozen vegetables.

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Miso Glazed Tofu & Vegetables with Bamboo Rice

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This simple, healthy stir fry dish will make you totally forget about greasy take out.

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Veggie Kung Pao

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A veggie-loaded stir fry in a versatile and quick to put-together sauce! Serve with brown rice for a super filling meal!

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Chinese Garlic Sauce- Take-Out Style

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Easy and versatile stir-fry sauce that can be used with almost any vegetable. Can be made ahead of time too.

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Slightly Asian Brussels Sprouts

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A great stir-fry brimming with vegetables, mushrooms and Asian style flavours. Perfect as a side or as a main dish or even just on its own! 

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Kung Pao Tempeh

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A flavorful tempeh stir-fry with fresh veggies and a spicy orange Szechuan sauce. The dish comes together in less than 30 minutes, making it quick and easy to enjoy the benefits of fermented foods.

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Wagamama's yasai chilli men

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Yasai chilli men is a vegan and gluten-free dish based on a popular Wagamama classic. Noodles with stir-fried vegetables in an addictive lemongrass sauce.

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Cashew Veggie Pad Thai

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A veggie-filled twist on the classic pad Thai dish, with a dreamy cashew sauce you’ll want to toss on everything!

Also try: our miso butternut squash soup.

Also try: our teriyaki eggplant.

Also try: our cauliflower fried rice.

Also try: our zucchini with mint.

Also try: our glazed baked onions.

Vegan Sephardic Date Haroset (Passover)

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Haroset (also spelled charoset) is an intrinsic component of the Passover plate. Sephardic haroset is made in various ways, but usually contains dates. Traditionally, haroset is a vegan-friendly condiment made from fruit, nuts, and wine. It symbolizes the mortar used by the Jewish slaves to build ancient Egyptian cities.

Passover Sephardic Date Haroset
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While the Ashkenazi version of haroset with apples and walnuts is a classic, let me introduce you to its sultry cousin from the Sephardic tradition: date haroset. Rich, sweet, and spiced just right!

Key Ingredients & Substitutions:

  • Dates: The star of the show. If Medjool dates are available, their caramel-like richness is the best!
  • Raisins: They add depth and a slight tang. Golden or regular, both work beautifully.
  • Walnuts: Provide a pleasant crunch. Almonds or pecans can step in if needed.
  • Apple: Adds freshness and a hint of tartness. Feel free to experiment with different varieties.
  • Sweet Passover Wine: Traditionally used, but grape juice is a worthy non-alcoholic alternative.
  • Spices: Cinnamon is a must; ground ginger adds a subtle kick. Adjust to your liking.

Helpful Tips

  • Consistency Control: Prefer it chunkier? Pulse less. Smoother? Give it a few extra whirls.
  • Make Ahead: Preparing it a day in advance allows the flavors to meld beautifully.
  • Serving Suggestions: Beyond matzo, try it as a filling for pastries or a topping for pancakes.
Sephardic Passover Date Haroset

Variations

  • Nut-Free Haroset: Substitute seeds like sunflower or pumpkin for a similar crunch without the allergens.
  • Spice It Up: Introduce a pinch of cloves or cardamom for an exotic twist.
  • Citrus Zest: A bit of orange or lemon zest can brighten up the flavors remarkably.
Sephardic Date Haroset recipe

More Passover Recipes

If you love this charoset, be sure to check out these other tasty ideas:

You can read more about traditional Passover fare here!

Recipe

Passover Sephardic Date Haroset

Vegan Sephardic Date Haroset (Passover)

5 from 1 vote
Sephardic haroset is made in various ways, but usually contains dates and nuts.
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Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Servings: 12

Ingredients

US Customary - Metric

Instructions

  • Combine all the ingredients in a food processor; process until finely chopped.
  • Pat into a serving container and cover until serving. Serve with matzo.

Notes

Makes approximately 2 cups.

Nutrition (Estimate per Serving)

Calories: 136kcalCarbohydrates: 26gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gSodium: 5mgPotassium: 267mgFiber: 3gSugar: 11gVitamin A: 13IUVitamin C: 2mgCalcium: 19mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Get more on VegKitchen's Passover: Sephardic-Style Seder page.

Find more ways to make Special Occasions and Entertaining easier and healthier.

Southern Creole Dirty Rice, Vegan Style

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Cajun "dirty rice" - vegan recipe

Traditionally, what makes Creole "dirty rice" dirty is the addition of fowl gizzards. Um, no thanks.

This vegan version is a whole lot healthier, but every bit as delicious. With hearty eggplant and a touch of Louisiana spice, this is a super-satisfying vegan recipe.

The recipe is not too spicy in itself, but you can make it that way. That's what Tabasco is for!

Vegan "Dirty rice" recipe

Variation

For a bright pop of color and protein, add 1 cup or more cooked edamame or green peas when adding the last ingredients.

vegan Cajun dirty rice

More Recipes

Recipe contributed by Ellen Kanner. Ellen writes the Meatless Monday column for The Huffingon Post. Photos by Hannah Kaminsky.

Recipe

Vegan "Dirty rice" recipe

Southern Creole Dirty Rice, Vegan Style

5 from 4 votes
Chopped eggplant, a Louisiana crop, takes its place of traditional "dirty" ingredients in this super-satisfying veggie version.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6 to 8

Ingredients

  • 1 ½ cups long-grain brown rice
  • 1 32 oz container low-sodium vegetable broth
  • 1 bay leaf
  • 1 tablespoon olive oil
  • 6 cloves garlic minced
  • 1 large onion finely chopped
  • 1 medium eggplant stemmed and diced
  • 2 large celery stalks diced
  • 1 green pepper finely diced
  • 1 large tomato diced
  • 2 teaspoon sweet or smoked paprika
  • 1 handful fresh thyme leaves or 1 teaspoon dried
  • salt and freshly ground pepper to taste
  • juice of ½ to 1 lemon to taste
  • ½ cup fresh parsley finely chopped
  • Tabasco or other hot sauce for passing around
US Customary - Metric

Instructions

  • Pour 3 cups of the broth into a large saucepan. Place over high heat and bring liquid to boil. Add rice and bay leaf and give a quick stir. Cover and reduce heat to low and simmer for 30 minutes or until rice is tender and all liquid is absorbed. Remove bay leaf and set aside.
  • Meanwhile, heat the oil in a large skillet over medium-high heat. Add the garlic, onion, and eggplant. Sauté for 5 to 8 minutes, or until the vegetables soften a bit.
  • Add the celery, green pepper, tomato, paprika, and thyme. Continue cooking for 5 to 8 minutes longer, stirring occasionally, until the vegetables are soft but not overdone.
  • Stir in the cooked rice and remaining cup of broth. Reduce heat to medium and cook another 10 minutes until all the liquid is absorbed. The mixture should still be a bit moist, so if need be, add ½ to 1 cup water and allow to absorb a bit.
  • Stir in salt, pepper, lemon juice and parsley.
  • Serve at once; pass around Tabasco for spicing up individual servings. Keeps several days in the fridge, flavor improves over time.

Nutrition (Estimate per Serving)

Calories: 117kcalCarbohydrates: 21gProtein: 3gFat: 3gSaturated Fat: 1gSodium: 21mgPotassium: 380mgFiber: 5gSugar: 5gVitamin A: 745IUVitamin C: 30mgCalcium: 38mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Pad Thai

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Why should dairy- and meat-eaters get all the fun? This Vegan Pad Thai will fulfill all of your pad Thai cravings, without the guilt!

plate of vegan pad Thai on a wooden stand
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Ever since I discovered an Asian supermarket, our drawers have been filled with "exotic" products. I've tested a lot of new Asian recipes without being disappointed. This time I tried a Thai recipe: fast, easy and tasty, this recipe is delicious!

It's easy to whip up a plate of this delicious pad Thai when you're craving comfort food, but sometimes you may want to eat this dish as part of a complete meal. When you're craving that full Asian feast, I recommend pairing this pad Thai with some fresh steamed dumplings and an Asian slaw.

Or if you're feeling bold, you might want to pair this pad Thai with an edamame burger or crispy tofu! And if you want to keep things light, you can always just opt for pairing your pad Thai with some refreshing lettuce cups.

No matter how you serve it or what you eat it with, you can't go wrong with this pad Thai!

How to Make Vegan Pad Thai

  1. Soak noodles until softened, then drain.
  2. Brown tofu in an oiled pan for 5 minutes.
  3. In a bowl, combine the soy sauce, water, and sugar.
  4. Add the carrot, lime juice, and soy sauce mixture to the pan.
  5. Cook another 5 minutes over high heat.
  6. Add remaining ingredients. Cook another 4 minutes.
  7. Serve pad thai in a bowl & sprinkle with sesame seeds.

Full directions for how to make Vegan Pad Thai are in the printable recipe card below.

Vegan Pad Thai FAQs

What is Pad Thai?

Pad Thai is rice noodles (gluten-free, for those who are interested) sautéed with tofu, vegetables, and a sauce that transports you to another continent! Other Pad Thai recipes often include cooked eggs or meat, but this recipe is completely vegan.

Also worth trying: our teriyaki eggplant.

Recipe

Vegan Pad Thai

5 from 1 vote
Why should dairy- and meat-eaters get all the fun? This Vegan Pad Thai will fulfill all of your pad Thai cravings, without the guilt!
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Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4 servings

Ingredients

  • 300 g dried rice noodles
  • 2 tablespoon vegetable oil
  • 200 g firm tofu thinly sliced
  • 2 carrots cut into small cubes
  • 2 tablespoon soy sauce
  • 2 tablespoon sugar
  • ½ cup water
  • 3 tablespoon chopped peanuts
  • 1 cup snow peas
  • 1 tablespoon sesame seeds
  • ½ lime juiced
US Customary - Metric

Instructions

  • Put the noodles in a bowl of water and cover with hot water. Let them sit for 15 minutes to soften. Drain well.
  • Pour the oil into a pan (or wok) and brown the tofu for 5 minutes.
  • In a bowl, combine the soy sauce, water, and sugar.
  • Add the carrot, lime juice, and soy sauce mixture to the pan.
  • Cook another 5 minutes over high heat.
  • Add the noodles, peanuts, and sweet peas. Cook another 4 minutes.
  • Serve pad thai in a bowl & sprinkle with sesame seeds.

Nutrition (Estimate per Serving)

Calories: 483kcalCarbohydrates: 77gProtein: 11gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gSodium: 667mgPotassium: 262mgFiber: 4gSugar: 9gVitamin A: 5366IUVitamin C: 19mgCalcium: 130mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Roasted Summer Vegetable Salad

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This is one of my favorite things to make in the late summer - a gorgeous platter of roasted vegetables. And it's way less work than it may seem at first glance.

These roasted veggies are an extravaganza of flavor, and though it's perfect for late summer or early fall, with these particular veggies there's no reason you can't make it year-round.

Simply substitute whatever veggies are in season near you - mushrooms, summer squash, green beans, asparagus are all great choices.

For a heartier meal, you can serve these roasted summer veggies over rice or couscous. Just increase the amount of marinade a bit!

Salad of Roasted summer vegetables

Recipe

Roasted summer vegetables

Roasted Summer Vegetables

5 from 3 votes
These Roasted Summer Vegetables are an extravaganza of flavor, and though it's perfect for late summer or early fall, with these particular veggies there's no reason you can't make it year-round.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

Marinade

Veggies

  • 2 long Japanese eggplants about 1 pound, sliced ½ inch thick (see Note)
  • ½ medium red onion cut into thick slices
  • ½ medium zucchini sliced
  • 1 medium yellow or red bell pepper cut into large chunks
  • 4 small tomatoes such as Roma, quartered
  • Salt and freshly ground pepper to taste
  • ¼ cup chopped fresh parsley
  • 3 to 4 ounces mixed baby greens optional
US Customary - Metric

Instructions

  • Preheat the oven to 425 °F. Line a roasting pan with parchment
  • Combine the ingredients for the marinade in a small bowl and stir together.
  • Combine the eggplants and onions in a mixing bowl. Drizzle with about half of the marinade. Transfer to the roasting pan and roast for 10 minutes.
  • Combine the zucchini and peppers in the mixing bowl. Drizzle with the remaining marinade and add to the roasting pan; stir together with the eggplants and onion. Roast for 10 minutes longer.
  • Add the tomatoes and continue to roast until all the vegetables are tender and touch with brown.
  • Remove from the oven and transfer back to the mixing bowl. Season with salt and pepper and stir in the parsley.
  • Line a large platter with the baby greens if desired. Arrange the roasted vegetables over them. Serve at once, or let cool to room temperature before serving.

Notes

Note: If you can't find Japanese eggplants, substitute any small eggplant (try white or the magenta and white streaked varieties), quartered lengthwise.

Nutrition (Estimate per Serving)

Calories: 122kcalCarbohydrates: 16gProtein: 3gFat: 5gSaturated Fat: 1gSodium: 15mgPotassium: 681mgFiber: 6gSugar: 10gVitamin A: 1536IUVitamin C: 47mgCalcium: 35mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Fried Rice with Tofu {gluten-free}

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This vegan fried rice makes for a quick and easy weeknight dinner. It's packed with nutritious flavor from fresh veggies, brown rice, and tofu, then topped with a spicy sriracha-soy sauce. Yum!

vegan fried rice in a blue serving dish

I just love Asian cuisine in all varieties. Chinese, Japanese, Thai, Indian - these are some of my favorite dishes to experiment with!

Some of my favorite recipes include these One-Pot Thai Green Curry Noodles, Thai Curry Puffs, and Golden Vegetable Curry.

But this weekend I realized that I've never posted one of my most basic Asian dishes on the blog - vegan fried rice!

I love fried rice, but am sometimes disappointed to find that my favorite Chinese restaurants don't always offer a vegetarian-friendly version.

So I created my own fried rice recipe some time ago - and it's completely vegan.

vegan fried rice on a white plate

To Tofu or Not to Tofu?

Let's talk about tofu.

Tofu is bean curd made of soy milk and often used in Asian dishes. In this recipe, I used tofu as a substitute for the egg that is commonly found in traditional fried rice dishes.

Tofu isn't super flavorful, but it's high in protein and iron, so it's a great substitute for the nutrients you'd get from eggs.

tofu and spice mix in a bowl

Now, if you've never cooked with tofu, there are a couple things you need to know. First off, tofu comes in different levels of firmness.

Make sure that for this vegan fried rice recipe you're using firm tofu - it has the right consistency to replace the fried eggs.

However, I know lots of people that just dislike tofu. And that's totally fine. If you are not a tofu-eater, just leave it out of this recipe and it will still taste totally delicious!

And if you aren't a fan of traditional tofu, you might also want to check out my burmese tofu recipe, which is a great alternative made from chickpeas.

Let's Make Vegan Fried Rice!

vegan fried rice being served from a bowl

This recipe is not only tasty, it's super easy to make!

Start off by cooking your rice. Feel free to choose your favorite type of rice. Any medium to long grain rice will work well - I used a brown basmati rice.

While the rice is cooking, we can start preparing the tofu.

Tofu typically has some liquid to it that keeps it moist. So you'll want to pat it down with a paper towel so that it's dry. Then cut your tofu block into little cubes.

vegan fried rice vegan vegetarian gluten-free

Add the nutritional yeast and black pepper in with your cubed tofu, and mash everything up with a fork.

And magically, the tofu will start to look just like scrambled eggs!

In a small bowl, mix together ½ cup of soy sauce, and a bit of sriracha. This will give the sauce a little bit more kick. You can adjust the amount of sriracha to your own spice preference.

Next, prep your vegetables. You can use any combination of veggies that you like. For my vegan fried rice, I typically use corn, carrots, and peas.

I use fresh corn - and slice the corn kernels from the cob. I think it tastes so much better than frozen corn, and it only takes a minute. But you can use frozen if you prefer.

Now that all your ingredients are all ready, you're ready to get cooking!

veggies and tofu in bowls for making vegan fried rice

You'll need a large frying pan or wok - I like this big, nonstick wok. and add olive oil to your pan.

You could add a little extra flavor by cooking with peanut oil or sesame oil - but that's totally optional.

Then add your garlic to the pan and cook for two minutes. This will release the delicious flavor of the garlic and allow it to permeate the rest of the vegan fried rice.

Once your kitchen is filled with the delicious aroma of garlic, add in the peas and carrot.

Add the carrots, corn, and garlic to the pan and cook until everything is just softened.

vegan fried rice vegan vegetarian gluten-free

Now add the rice to the pan and mix everything together. Allow it to cook for just a minute or two without stirring.

Finally, add the tofu and sriracha-soy sauce and stir it well.

Then let your vegan fried rice simmer for five minutes so the flavors can mix and the bottom of the rice can get just a little bit crunchy.

vegan fried rice vegan vegetarian gluten-free

And that's it - you're ready to dig into some vegan fried rice!

This vegan fried rice pairs great with a vegetable stir fry. Or you can pair it with some Asian-inspired sides, such as meatless meatballs with sweet and spicy glaze or green bean salad with yogurt miso dressing.

vegan fried rice on a fork

Recipe

Vegan Fried Rice with Tofu {vegan, gluten-free}

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This vegan fried rice makes for a quick and easy weeknight dinner. It's packed with nutritious flavor from fresh veggies, brown rice, and tofu, then topped with a spicy sriracha-soy sauce. Yum!
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4 servings

Ingredients

  • 1 cup firm tofu
  • 2 tablespoons nutritional yeast
  • 1 teaspoon black pepper
  • 2 cups basmati rice dry
  • 1 cup peas frozen
  • 1 cup carrots fresh, peeled and diced
  • 1 cup corn kernels sliced from cob
  • 1 tablespoon garlic minced
  • ½ cup soy sauce, gluten-free variety if needed
  • 2 tablespoons Sriracha
US Customary - Metric

Instructions

  • First start by getting your tofu ready. Dry it with a paper towel and cut into little squares. 
  • In a medium bowl, mix together the tofu cubes with nutritional yeast and black pepper. Mash up with a fork. Set aside.
  • In a small bowl,, mix together soy sauce and Sriracha. Set aside.
  • Now over medium heat add some olive oil to your pan. Add in your garlic and cook for two minutes. Now add in the peas, carrots, and corn. Cook until they are soft - 5-7 minutes.
  • Add the rice to the pan, and mix everything together.
  • Add in the sriracha-soy sauce and tofu. 
  • Stir well and let simmer on low for about 5 minutes, allowing bottom of rice to get slightly crunchy. Then take off and serve. Enjoy!
  • Serve and enjoy! 

Nutrition (Estimate per Serving)

Calories: 500kcalCarbohydrates: 95gProtein: 20gFat: 4gSodium: 1899mgPotassium: 499mgFiber: 6gSugar: 5gVitamin A: 5640IUVitamin C: 22.5mgCalcium: 132mgIron: 3.3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Also try: our teriyaki eggplant.

Also try: our cauliflower fried rice.

Also try: our Easy Duck Sauce.

12+ Tasty, Healthy Vegan Farro Recipes

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

Farro-Stuffed peppers

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

Farro asparagus salad recipe

Spring Farro Asparagus Salad: A delicate blend of the farro, asparagus, radishes, edamame, and peppers, this is good served as a side-by-side entrée with a warm or cold bean dish. Leftovers are excellent for the next day's lunch for home or work.

Artichoke Farro by Kim Lutz

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

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

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

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

Barley or farro with almonds and apricots1

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

Mediterranean Farro Salad from Budget Bytes

Photo: Budget Bytes

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

Garlicky Farro with Mushrooms

Photo: Blissful Basil

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

Farro and white bean veggie burger by Sharon Palmer

 Photo: Sharon Palmer

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

Vegan Farro Risotto from Food 52

Photo: Food 52 / Vibrant Plate

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

Farro Buddha Bowl from Small Bites

 Photo: Small Bites

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

Vegan Farro Mujardara from Whisk and Shout

Photo: Whisk and Shout

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

Also try: our tabbouleh.

Farro and Hearty Greens Soup from Letty's Kitchen

Photo: Letty's Kitchen

Also try: our Cream Of Asparagus Soup.

Also try: our Creamy Pasta With Asparagus And Peas.

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

Fattouche Salad

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This fattouche salad is so simple and delicious! Toasted pita bread is tossed with juicy tomatoes, cucumbers, and fresh herbs. And it's ready in 15 minutes!

fattouche

Fattouche salad (also spelled "fattoush") is a Middle Eastern classic that's not as well known in western culture as the famous tabbouleh or baba ghanouj. Though maybe it should be - it's just as delicious.

It gets its characteristic texture from the use of small bits of toasted pita bread mingling with juicy tomatoes, cucumbers, and fresh herbs. It's sort of the Mediterranean version of the Italian bread salad.

Fattouche is good all year round, though especially tasty with ripe summer tomatoes.

Fattouche salad recipe

Tips & Tricks

You can use any pita bread that you prefer, although whole wheat will give the best texture. Be careful - not all pita brands are plant based. I personally use these vegan-friendly pitas.

Add some chickpeas into the fattouche salad for extra protein and a heartier dish that can be served as a healthy main dish.

Try using a mix of yellow and red tomatoes for a more colorful dish. You can also use cherry or grape tomatoes for easy bite-sized pieces.

You can use two smaller Kirby or Persian cucumbers instead of the regular cucumber, if they are available in your market.

More Vegan Recipes

If you love this fattouche salad, be sure to browse my other vegan salads or check out these tasty ideas:

Photos by Hannah Kaminsky

Also worth trying: our vegan Greek pasta salad.

Recipe

fattouche

Fattouche Salad

5 from 1 vote
This fattouche salad is so simple and delicious! Toasted pita bread is tossed with juicy tomatoes, cucumbers, and fresh herbs. And it's ready in 15 minutes!
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6

Ingredients

  • 2 pieces whole-grain pita bread cut into bite-sized pieces
  • 4 tomatoes medium, ripe
  • 1 cucumber peeled, quartered lengthwise and sliced
  • ½ red bell pepper finely diced
  • ½ cup green olives or black olives, pitted
  • 3 scallions minced
  • ½ cup fresh parsley chopped
  • 3 tablespoons extra-virgin olive oil
  • Juice of 1 lemon about ¼ cup
  • Salt and black pepper to taste
US Customary - Metric

Instructions

  • Toast the pita breads in a 375º F. oven or toaster oven until golden and just beginning to become crisp, about 8 minutes. Carefully stir about halfway through.
  • Combine the remaining ingredients in a serving bowl. Add the cut pita and toss again. Allow to stand for a few minutes so that the pita bits can soak up some of the flavors, then serve.

Notes

For the tomatoes, try using a combination of yellow and red tomatoes for more color. You can also use cherry or grape tomatoes for easy bite-sized pieces.
You can use two smaller Kirby or Persian cucumbers in place of the regular cucumber.
Variation: Toss some chickpeas into the fattouche salad to make it more substantial or to use as a main-dish salad.

Nutrition (Estimate per Serving)

Calories: 105kcalCarbohydrates: 6gProtein: 1gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 185mgPotassium: 332mgFiber: 2gSugar: 4gVitamin A: 1555IUVitamin C: 33mgCalcium: 33mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Gluten Free Recipes from VegKitchen

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

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

[Read more...]

Vegan Substitutions Guide

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If you're new to plant-based cooking, you may be looking for a guide to vegan substitutions to swap into favorite non-vegan recipes. Thankfully, there are plenty of products vegans can use in place of animal ingredients that will make vegan cooking a breeze. Let's cover how to replace animal ingredients with vegan ingredients. 

homemade almond milk

Milk. It's so easy to substitute for dairy milk in a recipe. You can use soymilk, rice milk, oat milk, hemp milk, or nut milk measure for measure. Most supermarkets carry at least a couple of varieties. It's that easy! If you're a bit more ambitious you can make your own nondairy milk; there are lots of recipes online, or see ours for homemade almond milk or hemp milk. For a store bought option, I really like this almond milk from Silk.

Vegan grilled cheese sandwich stack with tomato & vegan bacon

Cheese. It's so easy to find all kinds of vegan cheeses these days. And wow, have these come a long way. You can get slices, blocks, shreds, slices, and more.

In place of cottage or ricotta cheese, you can use crumbled tofu, soaked raw nuts, or a combo. And though it won't be quite as creamy or meltable as the real thing, it will be very good indeed. See the formula in Italian Eggplant Casserole with Cashew-Tofu Ricotta, or use it in our vegan zucchini lasagna where tofu ricotta is the star. Or try this 5 Minute Tofu Ricotta recipe. You may need to spice it up with herbs and add some salt to make it work in your particular recipe. Vegan "Parmesan" is also super easy to make and better than what's on the market.

Craving some tangy feta cheese? No issue there - try this simple vegan feta recipe. It's briny and crumbly, just like real feta.

Pizza? No problem. Daiya mozzarella shreds work incredibly well. In my experience, Daiya and Follow your Heart brand cheeses have the best melting power.

Cream cheese on your bagel? Daiya has you covered there, too. There are other brands but these are VegKitchen's favorites. (No affiliation - we just like them.)

Be sure to read the label as some vegetarian cheeses contain casein, which is not vegan. If you can find a great vegan cheese that you like, use it in your recipes in the same manner that you would use dairy cheese.

Now, whether you're vegan or lactose-intolerant, you no longer have to give up your favorite cheese-y foods. Or cheese itself! You'll find these links useful if you're a cheese lover who wants to reform:

Vegan chickpea flour omelet

Eggs. A great substitute for scrambled eggs is a tofu scramble. You simply use crumbled tofu and heat in a frying pan. Kids generally like tofu scramble, especially kids who have been vegan their entire lives. You can spice it up with tomatoes, peppers, onions, or even potatoes and vegan bacon bits.

You can also make a great vegan scrambled from chickpea flour - check out these vegan scrambled eggs for inspiration.

In baked goods, good substitutions for eggs include applesauce, pureed soft tofu, Ener-G egg replacer, a flax egg (1 tablespoon ground flax seeds plus 3 tablespoons water or other liquid, blended), or mashed bananas. You'll have to experiment with your recipe to see what works best for you.

In dishes where eggs are usually used for binding (such as meatloaf) you can use oat or soy flour, rolled oats, cooked oatmeal, bread crumbs, instant potato flakes, nut butters, tomato paste, or cornstarch.

Chickpea flour makes amazing omelets, and aquafaba is useful for making recipes that originally call for egg whites, like mousse and meringue. See useful links for these and more:

Beef or chicken stock. Replace beef or chicken stock with vegetable broth. Or use vegetable bouillon cubes.

Butter. There are vegan butters on the market that work well in substituting for butter. Be sure to read the labels because not all margarines are vegan. And sometimes mainstream margarines have questionable ingredients and hydrogenated fats.

You may also want to consider using oils like sunflower or olive instead of vegan butter. If you'd like to go with the major brands, make sure that the palm oil used is Fair Trade, otherwise it's an environmental hazard. And remember that the jury is still out on coconut oil!

Yogurt. Several companies make vegan yogurts that will substitute well in your recipes - soy, coconut, almond - more varieties are coming on the market each year. You can find them in fruit flavors and also plain for cooking and baking.

Nearly raw beet borscht
Raw or nearly raw beet borscht; photo by Hannah Kaminsky

Sour Cream. Try plain nondairy yogurt, especially if used in making dips. There are also a few commercially available vegan sour creams on the market. Or, you can make your own Vegan Sour Cream using silken tofu. Delicious on all kinds of tortilla specialties and on cold soups like the Borscht shown above.

Serioius Eats vegan aquafaba mayonnaise
Photo: Serious Eats

Mayonnaise. There are a few vegan mayonnaise products on the market. You can use vegan mayonnaise exactly the way you'd use non-vegan mayonnaise. Aquafaba can be used to make a great homemade vegan mayo (shown above from Serious Eats) as well.

Gelatin. If you need to substitute for gelatin in a recipe, use agar flakes or powder. It will thicken as it's heated. Also, there are a couple of companies that make a vegan fruit gelatin product that you should be able to find at your local health food market.

Tube polenta slices with syrup and fruit

Honey. There are many liquid sweeteners on the market that you can use in your recipes instead of honey. However, they all vary in consistency and sweetness, making substitution a guessing game, at least initially. You may have to experiment with ratios until you figure out what works best in your recipes.

In general, however, maple syrup and agave nectar can be substituted measure for measure in recipes. Other sweeteners that are less sweet than honey include agave syrup, corn syrup, malt syrup, light and dark molasses, and brown rice syrup. Frozen fruit-juice concentrates, sorghum syrup, and concentrated fruit syrups range from being half as sweet to just as sweet as honey.

Sugar. Many vegans do not eat sugar since some brands are refined using bone char from animals. Others object to using sugar simply because it's often full of pesticides, and sugar plantation workers aren't always treated very well.

If you want to replace crystalline sugar in a recipe, here are some alternatives: beet sugar, fructose, natural organic sugar, unbleached cane sugar, turbinado sugar, date sugar, maple crystals, and granulated FruitSource. Some of these sugars dissolve better than others, so again, you'll have to experiment. As in other cases, using organic and fair trade products is the optimal choice.

dark chocolate with nuts

Chocolate. Many people say they couldn't be vegan if it would mean giving up chocolate, but luckily they don't have to! There are many non-dairy vegan chocolate chips, cocoa powders, and chocolate bars. These are most easily found in the natural foods aisle of your supermarket, and of course, in natural foods stores. Once again, fair trade and organic are best.

Greens with seitan and vegan sausage (kale or chard)

Meat. If you want your foods to have a similar taste and texture to meat, you're in luck, because never before have so many companies been making vegan meat substitutes.

Among the products on the market now that will substitute for meat are: veggie deli slices (bologna, ham, turkey, and other flavors), veggie burgers, veggie meatballs, veggie sausage links and patties, veggie bacon, veggie ground "beef," soy chicken patties and nuggets, veggie meatloaf and Salisbury steak, veggie jerky, and whole "turkeys" for Thanksgiving or other holidays.

Check your vegan cookbooks for recipes for foods like "neatloaf," nut roasts, lentil-walnut patés, and other old favorites that traditionally contained animal flesh.

blue mountain raw cashew ice cream

Ice Cream. Along with the proliferation of meat analogues, it's so easy to find vegan ice cream. This industry has grown tremendously. There are vegan ice creams based on soy, rice, nut, and coconut milks, and they're all delicious. Some are high in fat and some are fat-free.

Some are fruity like sorbet, while others are sinfully decadent like butter pecan, peanut butter zig-zag, or peanut caramel. You can also buy vegan ice cream sandwiches, mud pies, and ice cream bars. I've made some great shakes, floats, and malts using vegan ice cream products. Your kids will love them too!

Orignal aritcle ontributed by Erin Pavlina; updated by VegKitchen

Also try: our Favorite Basic Pizza Dough.

Laughably Easy Vegan Meatballs

by 1 Comment

You might laugh out loud when you see how little effort it takes to make these easy vegan meatballs. You might also ask, if we're already hacking vegan food, why not just buy ready-made vegan meatballs? Good question. Many, if not most brands have as their first ingredient textured soy protein (TSP or alternatively TVP), which isn't the healthiest of vegan ingredients. And while it wouldn't hurt to have teaspoon on occasion for a meaty meatless experience, some of us would just rather not. [Read more...]

How to Cook and Use Einkorn Wheat

by 2 Comments

Einkorn wheat, one of the latest of ancient grains to be revived for contemporary consumers, is actually the most primitive form of cultivated wheat. Like amaranth, quinoa, and spelt, and farro, einkorn is taking its place as a nutrition-packed superfood. It's earth-friendly, too. The grain's hull makes it resistant to pests, so it's easy to grow organically. And for a specialty grain, it's surprisingly economical, comparable to organic brown rice and often less costly than quinoa. For lots more on einkorn's history, nutritional profile, and more, explore einkorn.com. [Read more...]

Roasted Ratatouille

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Enjoy the flavors of summer, even during cold weather. The vegetables that make the classic French stew so delicious - eggplant, zucchini, bell pepper, and tomatoes are roasted in a hot oven for similarly delectable results. This can be enjoyed in a number flexible ways, as described below the recipe box. Adapted from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes  by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.  [Read more...]

How to Make Herb Infused Vinegar

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If ever there is an award for Most Underappreciated Kitchen Staple, I fully intend to nominate vinegar. And my love of vinegar has only increased over the years, using it in everything from marinades for grilled veggies, salad dressings and cleaning products. As it turns out, I was actually underutilizing this culinary powerhouse myself, simply because I didn't know just how amazing it can be.

Enter herb infused vinegars, which are so simple to make that there really isn't a reason not to. For years i've been using vegan* red wine vinegar, olive oil, with rosemary and garlic as my go-to grilling marinade for eggplant, zucchini and summer squash. This combination has served me well for years, but then I infused my vinegar with the rosemary and garlic for the first time, and I will never go back to not using herb infused vinegars again. The depth of flavor and earthiness you get from the herbs is so much more pronounced once they've infused with the vinegar. It's really a night and day comparison. The flavors are so much richer, fuller and brighter.

The process of making herb infused vinegar is incredibly simple, and the guide below handles pretty much everything you need to know. Below the guide I'll list some of my favorite combinations, but I highly encourage everyone to try out their favorite herbs.

*Just a note: as many of you likely know, not all vinegar is vegan. Some vinegars, like Balsamic vinegar and malt vinegars, are refined and filtered using whey or isinglass, both of which are made from animals or animal products. It's always worth digging into the specific brand you like using to make sure it is a vegan vinegar.

Herb Infused Vinegar: How to Infuse
Source: Fix.com

Preston's Favorite Herb Infused Vinegar Combinations

  • Apple cider vinegar, rosemary and thyme
  • Red wine vinegar, pear rind and rosemary
  • White vinegar, lemon peel and thyme (My go-to for cleaning)
  • White vinegar, sage and mint

10 Comforting Stuffed Vegetable Recipes

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Stuffing vegetables is the surest way to turn them into cool-weather comfort foods that everyone will love - easy enough for everyday dinners, yet festive enough for holiday menus.

In the fall and winter, "stuffable" vegetables like peppers, eggplant, squashes, and potatoes are in abundance. 

In fact, they are so popular that we wrote a whole guide to stuffed vegetables!

Stuffed butternut squash with whole wheat and wild rice

Above, a VegKitchen classic - Butternut Squash with Whole Wheat, Wild Rice, and Onions Stuffing, which makes a handsome centerpiece for Thanksgiving or Christmas Dinner.

Stuffed Squash with Mashed Pot - 1

Winter Squash Stuffed with Mashed Potatoes and Peas makes a great alternative main dish for Thanksgiving, but it's any time during fall harvest season or as a winter comfort food.

kasha-stuffed-squash by leslie cerier

Leslie Cerier's Savory Stuffed Winter Squash is a festival of flavor and nutrition with organic chia seeds, herbs, and kasha. Choose any small winter squash, such as acorn or carnival.

Rice-suffed delicata squashes

For Rice-Stuffed Delicata Squashes, the pilaf stuffing can be kept simple if a flavorful rice blend is used. You can substitute another grain, if you'd like.

taco-stuffed zucchini

Zucchini becomes a whole lot more fun when you scoop out the center and stuff it with savory fillings. Taco Stuffed Zucchini from Oh My Veggies is a delicious example.

Stuffed Sweet Potato with Black Beans and Avocado from Christina Cavanaugh

Cristina Cavanaugh's Loaded Sweet Potatoes with Chipotle Lime Tahini Sauce makes an everyday meal that's packed with flavor and nourishing ingredients.

Couscous-Stuffed eggplant recipe

Couscous-Stuffed Eggplant is a delightful stuffed eggplant dish that can be filled with regular couscous, or try it with Israeli couscous.

Quinoa, corn, and black bean stuffed peppers

Quinoa, Black Bean, and Corn-Stuffed Peppers is a hearty rendition of vegan stuffed peppers. Roast your favorite combination of veggies at the same time to serve as a side dish.

Orzo Stuffed Peppers

In Orzo and Rice-Stuffed Bell Peppers, orzo, a tiny, rice-shape pasta, makes a tasty filling. Or, you can use medium-grain brown rice in this recipe.

Mushroom stuffed baked potatoes recipe

In Mushroom-Stuffed Potatoes, a small amount of vegan cream cheese lends a rich flavor. For an easy meal serve them with a big tossed salad with chickpeas or beans, and you favorite steamed green veggie.

I hope you found the stuffed veggies of your dinner dreams! And if you love these delicious recipes, be sure to check out more of our favorite vegan main dishes.

Sesame Noodles with Asparagus Tips

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Whenever people ask what they can make a lot of easily and ahead of time for a party, this is what I suggest. It’s endlessly versatile-you can vary the vegetable to go with the season, using, for example, snow peas, roasted peppers, grilled eggplant, carrot, mung bean sprouts, and fresh or dried shiitake mushrooms. Reprinted with permission from The New Vegetarian Cooking For Everyone by Deborah Madison,copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC. [Read more...]

Classic Ratatouille

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This classic French vegetable stew is a perfect way to enjoy several abundant summer garden vegetables — eggplant, zucchini, peppers, and tomatoes —in a single, savory dish. Fresh basil, and oregano or thyme provide extra pleasure for both the palate and the eye. Serve on its own with crusty bread, or over pasta or polenta. [Read more...]

Quinoa, Black Bean, and Corn-Stuffed Peppers

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Quinoa, black beans, and corn add up to a hearty filling for vegan stuffed peppers. Since you've got the oven going at 400º F, you may as well roast your favorite combination of veggies at the same time. Broccoli, cauliflower, eggplant, portobello mushrooms, hard or tender squashes, and fennel are all good choices. A simple coleslaw or other slaw-style salad goes well with these, whether or not you serve with roasted vegetables. Photos by Evan Atlas. [Read more...]