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Fresh Tomato Relish

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Fresh, juicy tomatoes tossed with oregano, thyme, and a simple dressing create a bright, herby salad that's bursting with flavor. It's quick, refreshing, and the perfect way to showcase ripe summer tomatoes.

homemade tomato relish in a jar and bruschetta

If you love simple recipes that let fresh ingredients shine, this tomato relish salad is about to become a favorite. Juicy tomatoes are tossed with fragrant oregano and thyme, creating a bright, herb-packed dish that tastes like summer in every bite. It's light, refreshing, and perfect alongside grilled dishes or served with crusty bread.

I'm a huge believer that the best recipes are often the simplest ones. When tomatoes are ripe and full of flavor, they really don't need much help. A handful of fresh herbs, a drizzle of olive oil, and a little seasoning can transform them into something that feels both effortless and special.

It's the kind of dish I like to make when tomatoes are overflowing at the farmer's market or when I want a quick vegan appetizer or light lunch that doesn't require turning on the stove. Just chop, toss, and enjoy.

homemade tomato relish beings erved atop bread as brushetta

Helpful Tips & Variations

  • Use ripe tomatoes: The better the tomatoes, the better the salad.
  • Let it rest briefly: Allowing the salad to sit for 10 minutes helps the flavors meld.
  • Taste and adjust: Tomatoes vary in sweetness, so adjust salt and acidity as needed.
  • Add texture: A sprinkle of toasted seeds or nuts can add a nice crunch.
  • Add cucumber: For extra freshness and crunch. English cucumbers work best because of the lack of seeds!
  • Make it Mediterranean: Toss in olives or capers for a briny twist.

Serving Ideas

This tomato relish salad is incredibly versatile and can brighten up all kinds of meals. I love serving it slightly chilled or at room temperature so the tomatoes stay juicy and the herbs really shine.

  • Alongside grilled dishes: It pairs beautifully with grilled vegetables, tofu, or as a topping for plant-based burgers or sandwiches.
  • Spoon over toast: Pile it onto crusty toasted bread for a quick bruschetta-style snack. Add some vegan cream cheese for a delicious combo.
  • Top grain bowls: Add it to quinoa, rice, or farro bowls for a fresh, herby boost.
  • Serve with pasta: Toss a spoonful over warm pasta or noodles for a light, summery finish.
  • As a dip with chips: Serve it up with some crunchy tortilla chips, and scoop it up like salsa!

More Vegan Recipes

If you love this simple tomato relish, be sure to check out these other tasty ideas or browse the rest of our vegan salad recipes:

Recipe

homemade tomato relish in a jar

Tomato Relish with Fresh Oregano and Thyme

5 from 1 vote
Fresh, juicy tomatoes tossed with oregano, thyme, and a simple dressing create a bright, herby salad that's bursting with flavor. It's quick, refreshing, and the perfect way to showcase ripe summer tomatoes.
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Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6 servings

Ingredients

  • 2 pounds ripe tomatoes use a variety of red, yellow, and heirloom; mix in some cherry or grape tomatoes if you'd like
  • ¼ cup minced red onion
  • 3 tablespoons fresh oregano chopped
  • 2 teaspoons fresh thyme leaves French or Lemon
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon lemon juice adjust to taste
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Cut the tomatoes into dice no larger than ½ inch - even smaller if they're firm, and you have the patience.
  • Combine the tomatoes in a serving bowl with the remaining ingredients and let stand for a few minutes before serving.

Nutrition (Estimate per Serving)

Calories: 59kcalCarbohydrates: 8gProtein: 2gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 9mgPotassium: 406mgFiber: 3gSugar: 4gVitamin A: 1334IUVitamin C: 23mgCalcium: 60mgIron: 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

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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!

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.

Fresh Tomato Corn Gazpacho

by 1 Comment

This Vegan Tomato Corn Gazpacho is like summer in a bowl. A vibrant, chilled soup that combines the sweetness of fresh corn with the tanginess of ripe tomatoes. It's a refreshing dish, perfect for hot days!

tomato corn gazpacho
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When the sun is blazing and turning on the stove feels like a chore, this Tomato Corn Gazpacho comes to the rescue. It's a no-cook, flavor-packed soup that brings together two of summer's superstars: juicy tomatoes and sweet corn.

The addition of fresh herbs and a hint of spice elevates this dish, making it a standout at any gathering or a simple weeknight meal.

This Tomato Corn Gazpacho Is...

  • Quick and Easy: Ready in just 20 minutes, plus chilling time.
  • No-Cook: Perfect for keeping the kitchen cool during hot days.
  • Vegan and Gluten-Free!
  • Flavorful: A delightful blend of sweet, tangy, and spicy notes.
  • Make-Ahead Friendly: Flavors deepen as it chills, making it ideal for meal prep.

Helpful Tips for the Best Gazpacho

Use Peak-Season Produce: The quality of the tomatoes and corn directly impacts the flavor. Opt for the freshest available.

Use Fresh Corn: The fresh corn give the soup a natural sweetness and crunch. If fresh corn isn't available, you can use frozen corn that has been thawed. But the texture may not be as pleasing.

Chill Thoroughly: Allowing the gazpacho to chill for at least an hour enhances the flavors and provides a refreshing experience.

Variations to Try

Add a Spicy Kick: Add a diced jalapeño or a dash of hot sauce for heat.

Creamy Version: Stir in a dollop of vegan yogurt or cashew cream for a richer texture.

Tropical Twist: Incorporate diced mango or pineapple for a sweet contrast.

Herb Infusion: Experiment with different herbs like cilantro or mint for a unique flavor profile.

Crunchy Toppings: Top with toasted pumpkin seeds or croutons for added texture.

More Vegan Recipes

If you love this vegan gazpacho, be sure to check out these other delicious recipes:

Recipe

Fresh tomato and corn soup1

Vegan Tomato Corn Gazpacho

5 from 1 vote
This chilled vegan gazpacho is packed with fresh summer flavors!
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Prep Time: 5 minutes
Cook Time: 15 minutes
Chill Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 6

Ingredients

  • 4 cups ripe tomatoes diced, heirloom variety preferred
  • 2 ears fresh corn kernels removed (or 1½ cups thawed frozen corn)
  • 4 scallions thinly sliced
  • 3 ½ cups tomato juice adjust for desired thickness
  • ¼ cup fresh parsley chopped, or basil
  • 2 tablespoons fresh dill chopped, optional
  • salt and freshly ground black pepper to taste
  • yellow cherry tomatoes halved (for garnish, optional)
US Customary - Metric

Instructions

  • Prepare the Base: In a large bowl, combine the diced tomatoes, corn kernels, scallions, and fresh herbs.
  • Add Tomato Juice: Stir in the tomato juice, starting with 3 cups, and adjust to reach your preferred soup consistency.
  • Season: Add salt and pepper to taste. Mix well.
  • Chill: Cover the bowl and refrigerate for at least 1 hour to let the flavors meld.
  • Serve: Ladle the chilled soup into bowls. Garnish with halved cherry tomatoes or additional fresh herbs, if desired. Enjoy!

Nutrition (Estimate per Serving)

Calories: 46kcalCarbohydrates: 11gProtein: 2gFat: 0.3gSaturated Fat: 0.05gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 22mgPotassium: 598mgFiber: 2gSugar: 8gVitamin A: 1767IUVitamin C: 45mgCalcium: 34mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Lentil Meatloaf with Tomato Glaze

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Serve up this Vegan Lentil Meatloaf with Tomato Glaze for your main entree tonight. This meatloaf is made with plant-based protein, loaded with spices and seasonings, and tastes incredible. 

cutting a slice of vegan lentil meatloaf
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The homemade tomato glaze in this recipe is the perfect compliment to this lentil loaf dish. Pair this vegan meatloaf with your favorite sides and ring that dinner bell. 

This Vegan Lentil Meatloaf is...

  • Vegan 
  • Vegetarian 
  • Easy to make 
  • Loaded with flavor 
  • Great for weeknight dinner 
  • Great for leftovers

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

How to Make Lentil Meatloaf 

how to make vegan lentil meatloaf collage
  1. Line your loaf pan with parchment or baking paper and set it aside. 
  2. Cut the onions, carrots, and garlic into small pieces. 
  3. In a pan on the stove, add oil and garlic; cook until fragrant. Then add in the onions and carrots, and cook until onions are translucent. 
  4. Toss in shallots and cook a couple more minutes. 
  5. In a bowl, add lentils and veggies, and blend it up for a paste. Add in walnuts and mix again. 
  6. Toss in spices, breadcrumbs, rest of lentils, etc. Stir to mix. 
  7. Press mixture into the loaf pan, and mix up the glaze and pour over the lentil meatloaf. 
  8. Bake as directed. 

Full directions for the recipe, along with measurements, are in the printable recipe card below. 

Tips and Tricks

taking a forkful of vegan lentil meatloaf

Food Processor vs Immersion blender 

You can use either a food processor or immersion blender to blend the lentils into a paste. You will mix in the remaining ingredients at the end to create the slightly chunky texture.

Cooking Time For Lentils 

Cook your lentils to start, and then work on chopping and cooking up the vegetables. This will help maximize your time and ensure you don't waste time waiting around for the lentils. 

You can also use any leftover lentils you may have on hand. 

Make Ahead

Want to make this vegan meatloaf a day in advance? Go ahead and prep the meatloaf mixture, then just cover it and put it in the fridge. The day you are serving the loaf, bake as directed. I would bake it covered for the first 30 minutes, then uncovered for the rest of the baking time. 

The meatloaf will take a bit more time to cook since it is being cooked in a chilled pan. 

Variations

loaf of vegan lentil meatloaf with tomato sauce

Brown Lentils 

Brown lentils tend to be the best, as they give the best texture to the meatloaf. But if you have another variety of lentils on hand, go right ahead and use them. 

Spices and Herbs 

Want to change up the flavor components? Feel free to change up the spices and herbs used. You will find that all types of spices can provide a different flavor. Get creative and have fun. 

Double the Glaze 

Want more glaze to pour on top? If you prefer a heavy sauce, then go ahead and double the glaze recipe. It only takes a few minutes to make double and it will bake up just as good. 

And while you're here, don't forget to grab a copy of my free vegan cheat sheet. It's packed with all my favorite substitutions to vegan-ize any recipe!

More Tasty Vegan Recipes

If you love this vegan lentil meatloaf, be sure to check out these other delicious ideas:

Recipe

lentil meatloaf

Vegan Lentil Meatloaf with Tomato Glaze

4.99 from 80 votes
This vegan lentil meatloaf is loaded with spices and seasonings and topped with a homemade tomato glaze. It makes a perfect plant-based protein main entrée.
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Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6 servings

Ingredients

Tomato Glaze

US Customary - Metric

Instructions

  • Line a loaf pan with baking paper and set aside.
    lentil meatloaf
  • Chop garlic cloves, onion, and carrot in very small pieces.
  • Sauté garlic in a heated pan with olive oil until fragrant. Then add onion and carrot, and sauté for 4-5 minutes or until onion is translucent.
    lentil meatloaf
  • Chop shallots and add it to the other vegetables. Cook for two more minutes.
    lentil meatloaf
  • Place the cooked vegetables in a big bowl and add 2 cups of lentils (leaving ½ apart).
    lentil meatloaf
  • Using a hand blender, process the vegetables into a smooth paste. Then add walnuts and blend again; this can be done with a food processor as well.
    lentil meatloaf
  • Add all the spices, the rest of the lentils, breadcrumbs, flaxseed egg, olive oil, balsamic vinegar, soy sauce, and salt. Stir to combine.
    lentil meatloaf
  • Transfer the mixture to the prepared loaf pan, pressing with a spoon to get a compact loaf.
    lentil meatloaf
  • For the glaze, whisk all the ingredients and spread it with a spoon over the top of the loaf.
    lentil meatloaf
  • Bake for 40 minutes at 350°F, or until golden brown on the edges.
    lentil meatloaf

Nutrition (Estimate per Serving)

Calories: 498kcalCarbohydrates: 72gProtein: 26gFat: 13gSaturated Fat: 2gSodium: 805mgPotassium: 1065mgFiber: 27gSugar: 11gVitamin A: 2115IUVitamin C: 8mgCalcium: 116mgIron: 8mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Tomato Soup

by Leave a Comment

This vegan tomato soup is fresh and flavorful. It's packed with fresh tomatoes, garlic, onion, and Italian spices. It makes a delicious and simple plant based meal, and you won't believe how easy it is to put together.

vegan tomato soup in a white bowl

Tomato soup is perhaps my all time favorite soup! Okay, I admit it's a toss up between this and my Vegan French Onion Soup.

Tomato soup is one of the most versatile recipes I know. It can be served hot, cold, spicy, mild, and pairs really well with countless other dishes. (Like grilled cheese!)

Not to mention, it's the absolute best soup for pairing with sandwiches, at least in my opinion.

This vegan tomato soup is perfect for making in large batches and freezing for later, making it a great choice for vegan meal prep.

This vegan tomato soup is:

  • Warm and comforting!
  • 100% plant based
  • Perfect for a make-ahead meal.
  • Totally delicious.
  • Easy to make with just a few simple ingredients.

If you love tomato soup, be sure to also check out this vegan-friendly Chickpea Tomato Soup and this Smoky Spanish Tomato Soup.

collage of images showing how to make vegan tomato soup

How to Make Vegan Tomato Soup

  1. Make the base - Dice the onions. Saute them with the garlic until softened. Add the butter and flour. Stir in the milk and half the broth.
  2. Add the rest of the ingredients - Once the mixture starts to thicken, add the tomatoes, tomato paste, seasonings. and remaining broth.
  3. Simmer - Let the mixture simmer until the tomatoes soften, about 30 minutes.
  4. Blend and serve - Transfer the soup to a blender and pulse until smooth. Serve immediately and enjoy!
tomatoes being cooked on the stove top for tomato soup

Tips and Variations

Make it milder - If you don't want any spice in your tomato soup, nix the crushed red peppers, and you're good to go.

Make it thicker - If you like your tomato soup a little thicker, reduce the stock by about half a cup. You can also make a cornstarch slurry, and stir in into the soup to help with thickening.

Make it thinner - If your soup has turned out too thick, simply add a bit more vegetable stock, a little at a time, until the desired consistency is reached. Water or more milk will work as well.

Use fresh herbs - If you don't want to use dried Italian seasoning, you can always use some fresh herbs instead. Basil is a perfect match for tomato soup.

Top it with a dash of cream - I love garnishing the top of my tomato soup with a drizzle of warmed coconut cream. It makes a pretty white swirl, for a gorgeous presentation. It also helps cool the soup down quicker, so it's ready to eat right away. Coconut cream (like this one), works better for this purpose than regular coconut milk.

vegan tomato soup being served

FAQs

How do you store tomato soup?

Keep the soup in an airtight container in the fridge for up to a week, or freeze for up to 3 months. 

How do you reheat the soup?

Reheat in the microwave or over the stove in a small pot. If reheating from frozen, the soup can be left out to thaw a couple hours before dinner, for quicker heating times. 

Do You Need to Peel Tomatoes for Soup?

I have never had to peel my tomatoes for any soup I've ever made. This homemade tomato soup recipe is very easy, which means you won't be stuck peeling just shy of four pounds of tomatoes.

Although I love cooking, I would never make a recipe that involved something so tedious and time consuming!

Is Homemade Tomato Soup Good for You?

Well, it depends on the recipe! But more often than not, tomato soup recipes are pretty healthy when homemade. As far as canned or store bought soups go, the sodium can get pretty crazy along with a lot of processed ingredients. So homemade is best - and it's very simple to make.

closeup of vegan tomato soup with tomatoes in the background

Other Soup Recipes You Might Like:

Recipe

Vegan Tomato Soup

5 from 1 vote
This vegan tomato soup is fresh and flavorful. It's packed with fresh tomatoes, garlic, onion, and Italian spices. It makes a delicious and simple plant based meal, and you won't believe how easy it is to put together.
Print Pin Save
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 8 servings

Equipment

  • Blender - Traditional or Immersion

Ingredients

US Customary - Metric

Instructions

  • In a large pot, cook the onion and garlic in oil for about 5 minutes, or until the onion has softened.
  • Add the vegan butter and let it melt before sprinkling the flour over the top, then stir until the flour has soaked up all the liquid.
  • Add half of the vegetable stock and all of the almond milk. Stir, and let simmer on low/medium for about 5 minutes. Add in the tomato paste and stir well.
  • Add the remaining stock, tomatoes, crushed pepper, and italian seasoning. Add salt and pepper to taste. Stir, and simmer for about 30 minutes, or until tomatoes have softened.
  • Place in a blender and pulse until smooth. (Or use an immersion blender to blend it right in the pot.) Tpo with fresh basil, if desired. Enjoy!

Video

Notes

See article above for tips, tricks, and variations!

Nutrition (Estimate per Serving)

Calories: 119kcalCarbohydrates: 20gProtein: 4gFat: 4gSaturated Fat: 1gSodium: 520mgPotassium: 778mgFiber: 5gSugar: 9gVitamin A: 2471IUVitamin C: 34mgCalcium: 94mgIron: 2mg
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

by 2 Comments

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...]

Black Bean Salad with Tomatoes, Olives, and Croutons

by 3 Comments

This easy and appetizing black bean and tomato salad adds color and crunch to the plate. Use gluten-free croutons if need be, or replace with sautéed cubes of prepared polenta. Serve this delicious recipe with grain dishes and pastas, or simple quesadillas or soft tacos. Add some sautéed greens or steamed broccoli and you've got a great weekday meal! Adapted from Vegan Express. Photo by Susan Voisin, FatFree Vegan Kitchen. [Read more...]

Ethiopian Stewed Cabbage in Golden Tomato Sauce

by 1 Comment

If you're looking for new cabbage recipes, this recipe is a great alternative to slaw or stuffed cabbage. When cabbage is cooked down, as it is here, it becomes a very tender, almost buttery, sweet vegetable. Called Ye'tikil gomen be'timatim in Ethiopian, this recipe for Ethiopian Stewed Cabbage in Golden Tomato Sauce is perfect to serve with inejra or Quick Teff Crêpes. Recipe and photo from Teff Love: Adventures in Vegan Ethiopian Cooking* by Kittee Berns © 2015, Book Publishing Company, reprinted by permission.

More

See also Tender Kale with Carrots, Onion, and Mild Spices as a filling. For complete how-to on making authentic Ethiopian injera (the spongy moist flatbread shown in the photo), refer to the aforementioned book!

[Read more...]

Broccoli, Mushroom, and Sun-Dried Tomato Pizza

by 4 Comments

Using plenty of veggies makes this easy vegan broccoli pizza, embellished with mushrooms and sun-dried tomatoes, a nourishing meal. Serve a big salad with mixed greens and plenty of raw veggies, embellished with olives and chickpeas. Use as many of the shortcuts as you'd like, making this a super-quick preparation; I've provided from-scratch options for sauce and crust (even a gluten-free option!) for when you have more time. [Read more...]

Baked Farro with Tomatoes & Herbs

by 1 Comment

Rich and cheesy tasting without a lick of cheese (and with plenty of nutritional yeast), this comforting and easy tomato and herb-drenched baked farro casserole may bump your favorite pasta bake down a notch or two. Farro is a rustic, chewy variety of whole-kernel wheat rich in protein and fiber, and usually stocked in nice groceries with other heirloom grains, such as quinoa, or look wherever Mediterranean pastas and rices are sold.

Recipe and photos from Veganomicon, 10th Anniversary Edition: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero, © 2017. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc. Reprinted by permission. [Read more...]

Vegan Fresh Tomato and Tortellini or Ravioli Soup

by 2 Comments

This hearty vegan fresh tomato soup with tortellini or ravioli is filling far served with a fresh corn on the side. It's a wonderful choice for late summer that are starting to get cool, and is a good way to use up tomatoes that are a bit past the season's peak. Look for vegan tortellini or ravioli in the freezer section of your natural foods store. Serve with fresh corn on the side. Photos by Hannah Kaminsky. [Read more...]

Sautéed Golden Tomatoes with Olives and Parsley

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Now that I have a garden, though its theme is more overgrown than Italian, I'm finding a lot of inspiration from a wonderful cookbook titled My Italian Garden by Viana La Place. It’s filled with simple, fresh vegetable recipes, most of which are vegetarian, and many of which are vegan or can be made so with minor adjustments.

My local CSA farm is bursting with the sweet-as-sugar Sungold tomatoes, so the time is ripe, so to speak, for this delectable little dish. I loved it as is from the book’s recipe, below, but I’m also going to try a raw version tonight, minus the garlic. I can’t wait to try her simple pizza dough recipe, and pile it high with tomatoes and basil from the garden! [Read more...]

Vegan Cream of Tomato Soup

by 2 Comments

Here's a healthy homemade vegan cream of tomato soup that will remind you of the kind that you might have had from a can when you were a kid - but this one is so much better! This easy and comforting soup is ready for you to enjoy within a half hour, and it's delicious served with vegan grilled cheese sandwiches. Recipe and photos from The China Study Family Cookbook: 100 Recipes to Bring Your Family to the Plant-Based Table by Del Sroufe © 2017, BenBella Books, Reprinted by permission. [Read more...]

Tempeh Bacon, Lettuce, and Tomato Wraps

by 1 Comment

If you'd like to make your own tempeh "bacon" to use in TLT wraps or as a side for tofu scrambles and such, here's an easy and tasty way to do it. Prepared products like Fakin' Bacon) are good, but this DIY version of tempeh bacon allows you to control the flavor and tweak it to your liking. You'll need just a few ingredients to make tempeh - and lots of other things - taste like bacon. Tempeh bacon, lettuce, and tomato wraps are perfect for a portable lunch or a light dinner.

You'll find liquid smoke and barbecue seasoning in the spice section of well-stocked supermarket. There's often a section of barbecue seasonings. Check labels carefully; they're not all vegan! [Read more...]

Garlicky Fresh Tomato and Basil Pizza

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Here's a fresh take on the classic fresh tomato-basil pizza known as Margherita. This vegan variation is packed with extra flavor from garlic and black olives. To heighten the garlic flavor and aroma further, you can sauté the garlic in infused oil as suggested in the recipe. This is a perfect pizza for late summer when tomatoes are at their peak of flavor. [Read more...]

French Lentil Salad with Cherry Tomatoes

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Beans aren't the only member of the legume family worth celebrating. Lentils, packed with fiber and protein, are just as nutritious. Plus they cook up-no soaking required-in only 15 to 20 minutes. A French ami shared her mother's traditional recipe for lentil salad with me years ago. This simple salad, seasoned with a French vinaigrette, is classic dish in France. It makes a wonderful, protein-rich highlight of any meal. Because the flavors continue to meld, it's also great the next day. Recipe from Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps and 125 Delicious Recipes, © 2014 Sharon Palmer. Reprinted with permission from The Experiment.

[Read more...]

Tomato, Lentil, and Barley Soup

by 8 Comments

Meals based on low-fat, inexpensive ingredients like this nourishing tomato, lentil, and barley soup are always welcome. Serve this main-dish soup with fresh bread or cornbread and a colorful green salad to complete an easy meal. Leftovers of this soup are great to take to work or school in a container; and it freezes well, too. Photos by Laurie Fahrner, who writes the blog Mehitable Days. Recipe adapted from Vegan Soups and Hearty Stews for All Seasons. 
 [Read more...]

Fresh Tomato Marinara Sauce

by 2 Comments

When tomatoes are at their peak of flavor and abundance, this is a great sauce to make. I’m quite on board with prepared, organic marinara sauces in general, but there’s really no comparison with making it from scratch with ripe tomatoes. Do this at leisure, as the process takes at least an hour. If you do any home canning, consider at least doubling this recipe and putting a few jars by for the winter! This sauce is perfect for pasta and pizza.  [Read more...]

Deviled Tomatoes

by 33 Comments

If you no longer eat eggs but have a craving for the retro classic, deviled eggs, you'll really enjoy these deviled tomatoes - a completely vegan rendition.

vegan snacks
Deviled Tomatoes

The combination of chickpeas, nutritional yeast, and vegan mayo add up to a fairly egg-like flavor and consistency. 

And these are even easier to make than the originals. Though these are somewhat spring-y (for instance, they'd be a lovely vegan Easter appetizer) they can be a treat any time of year for brunch, as an appetizer, or even to pack into the lunch box in a container.

These are rather addictive, and with no worry about cholesterol, be prepared for them to disappear quickly!

These deviled tomatoes are one of my favorite appetizers to serve for Easter Brunch!

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!

Photos by Hannah Kaminsky.

Recipe

vegan snacks

Deviled Tomatoes

5 from 2 votes
If you no longer eat eggs but have a craving for the retro classic, deviled eggs, you'll really enjoy these deviled tomatoes - a completely vegan rendition.
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Prep Time: 30 minutes
Total Time: 30 minutes
Servings: 8 to 10

Ingredients

  • 15- to 16- ounce can chickpeas drained and rinsed
  • ⅓ cup vegan mayonnaise
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • 2 teaspoons yellow mustard or more, to taste
  • 1 teaspoon curry powder or more, to taste
  • Pinch of ground cumin or more, to taste
  • Salt and freshly ground pepper to taste
  • 2 tablespoons finely chopped chives or scallion
  • 8 to 10 ripe plum Roma tomatoes or other small tomatoes
  • Paprika for topping
  • Shredded romaine lettuce or baby greens optional
US Customary - Metric

Instructions

  • Combine the chickpeas, mayonnaise, nutritional yeast, lemon juice, mustard, curry powder, and pepper in a food processor fitted with the metal blade. Pulse on and off until the mixture is nicely melded, but don't puree-leave a little texture.
  • Add the chives or scallion through the feed tube and pulse on and off a few times to whirl in.
  • If you don't have a food processor, simply mash the chickpeas well in a bowl, and stir in the mayonnaise, nutritional yeast, lemon juice, mustard, curry powder, pepper, and chives.
  • Cut the tomatoes in half and scoop out the seedy center with a spoon. You'll be left with a neat shell (save what you've scooped out for another use, such as blending into a juice or sauce).
  • Stuff the tomatoes generously with the chickpea mixture. Sprinkle with paprika. Arrange on a platter atop a bed of lettuce or baby greens.

Nutrition (Estimate per Serving)

Calories: 146kcalCarbohydrates: 17gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 215mgPotassium: 227mgFiber: 4gSugar: 7gVitamin A: 272IUVitamin C: 8mgCalcium: 25mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Variations:
Add a tablespoon or two of pickle relish.

Use black salt (kala namak - which is actually pink -available in Indian groceries) instead of regular salt; it adds a distinctive egg-like flavor.

Deviled tomatoes recipes

Chickpea Salad with Tomatoes and Basil

by Leave a Comment

This easy chickpea salad, filled with flavorful tomatoes and aromatic basil, makes a good lunch on its own with whole grain bread and fresh fruit. It's a great companion to many Italian-style pasta dishes or simple grain dishes during the cooler months, especially if the meal needs a protein boost. It's also good with pasta salads or potato salads as part of a summer meal, served with a cold soup or fresh corn. It's especially good with ripe summer tomatoes, though off season you can use tomatoes on vine or hydroponic tomatoes. [Read more...]

Lentils with Spinach and Sun-Dried Tomatoes

by 1 Comment

Since my family loves lentils, I keep a few cans of organic canned lentils on hand to use when we want a meal with this nourishing legume in a hurry. If you prefer to cook your own, the dish will also come together in a snap if you have them cooked ahead of time. To make this dish a little fancier, try using beluga lentils. There diminutive, gleaming black lentils contrast attractively with the greens and dried tomatoes. Green or brown lentils will taste just as good, though they’re not as pretty. This is great served with Cauliflower Rice Pilaf, Quinoa with Cauliflower, Cranberries, and Nuts, or another grain dish, plus a simple salad.
Serves: 4 to 6 as a side dish

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • ½ medium red bell pepper, finely diced
  • 6 to 8 ounces baby spinach, rinsed
  • Two 15-ounce cans lentils, drained and
    rinsed (try using beluga lentils if available)
  • ¼ cup sliced sun-dried tomatoes (with a little of their oil, if using oil-packed_
  • 2 tablespoon lemon juice, or to taste
  • 1 teaspoon ground cumin
  • ¼ cup minced fresh dill, cilantro, or parsley, or more to taste, optional
  • Salt and freshly ground pepper to taste

Heat the oil in a large skillet. Add the onion and sauté over medium-low heat until translucent. Add the garlic and bell pepper, and continue to sauté until the onion is golden.

Add the spinach and cover the pat; Cook until just wilted, 1 to 2 minutes.

Add the remaining ingredients and stir until the spinach is evenly distributed with the lentils. Cook just until the mixture is well heated, then serve.

Variation: Replace all or part of the spinach with baby arugula.

Stewed lentils with spinach and bell pepper

Tomato-Barley Vegetable Soup

by Leave a Comment

Here's a hearty, full-flavored tomato-barley soup featuring vegetables readily available in the winter. A one-dish meal, serve this with a simple salad. Try one with mixed greens, apples or oranges, and toasted walnuts. For added protein, serve with hummus and fresh whole-grain bread or pita. Photos by Evan Atlas.

[Read more...]

Carrot Tomato Garden Veggie Tempeh Soup

by Leave a Comment

This Carrot Tomato Garden Veggie Tempeh Soup is tasty and filling. The tempeh adds a nice crunch, and the soup tastes even better paired with a grilled cheese sandwich as well.

carrot, tomato tempeh soup
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One of the easiest hot meals you can make is a great grilled cheese served with tomato soup. Try something new with your own homemade carrot tomato garden veggie tempeh soup. Not only does it have more than just tomatoes, but it's packed with tempeh protein.

How to Make Carrot Tomato Garden Veggie Tempeh Soup

  1. Heat oil in a large pot.
  2. Add onion and salt and cook until soft.
  3. Add broth, boil, then simmer for 30 minutes.
  4. Use a blender to puree soup, add lemon and tomato.
  5. In a saucepan, cook tempeh with oil and dill.
  6. Serve soup with tempeh and grilled cheese sandwiches.

Full directions for how to make Carrot Tomato Garden Veggie Tempeh Soup are in the printable recipe card below.

Carrot Tomato Garden Veggie Tempeh Soup FAQs

How long does this soup last?

This soup will last for up to one week in the fridge. You can also store it in the freezer for up to 3 months. If you choose to freeze it, I recommend doing so in single serving sizes. That way you can easily thaw the amount of soup you need at a time.

What are some grilled cheese recipes to sere with this soup?

Here are more tempeh recipes.

Recipe

carrot, tomato, tempeh soup

Carrot Tomato Garden Veggie Tempeh Soup

No ratings yet
This Carrot Tomato Garden Veggie Tempeh Soup is tasty and filling. The tempeh adds a nice crunch and tastes great with a grilled cheese.
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Ingredients

  • ¼ cup extra virgin olive oil divided
  • 1 large onion cut into medium dice
  • ½ teaspoon salt
  • 2 lbs carrots peeled and cut into ½-inch rounds
  • 4 ½ cups vegetable broth
  • ¼ cup tomato paste
  • 1 teaspoon lemon juice
  • 8 oz Organic Garden Veggie Tempeh cut into ½-inch cubes
  • 1 tablespoon chopped dill

Instructions

  • In a large pot, heat 2 tablespoons oil over medium heat.
  • Add onion and salt; cook, stirring frequently, for 6-8 minutes or until onion is soft.
  • Add carrots, cover and reduce heat to low. Cook, stirring frequently, about 5 minutes.
  • Add broth and bring to a boil over high heat. Reduce heat and simmer, covered, for 30 minutes.
  • In a blender, purée soup in batches until creamy. Add tomato paste and lemon juice and blend for a few seconds.
  • In a skillet, heat 2 remaining tablespoons oil over medium-high heat. Add tempeh and cook for 3 minutes, stirring frequently. Add dill and cook for 30 seconds.
  • Ladle soup into six bowls and top each bowl with tempeh. Serve with your favorite grilled cheese sandwiches-I like mine with Smart Bacon.

Nutrition (Estimate per Serving)

Calories: 1439kcalCarbohydrates: 145gProtein: 55gFat: 81gSaturated Fat: 13gPolyunsaturated Fat: 16gMonounsaturated Fat: 46gSodium: 6562mgPotassium: 4668mgFiber: 30gSugar: 65gVitamin A: 154808IUVitamin C: 78mgCalcium: 602mgIron: 11mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

This recipe is from Lightlife, a company that creates delicious vegetarian and vegan products that even meat-eaters enjoy. Lightlife also contributes 5% of their profits to causes that work to protect children, the environment, and human rights. Visit Lightlife to find veggie goodness for you and the planet!