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Zucchini with Mint

by 2 Comments

This simple yet flavorful dish combines tender zucchini with the bright freshness of mint, making it a perfect side for warm-weather meals. Inspired by a Sicilian classic, it's an ideal way to enjoy the abundance of late summer produce.

zucchini with mint on a white plate

You know those summer days when zucchini seems to multiply overnight, and you're running out of ideas for what to do with it? Enter this easy recipe - a dish so simple and refreshing, it feels like a little culinary magic.

With crisp zucchini ribbons, a zing of lemon, and the cooling burst of fresh mint, this recipe is proof that less is more. It's the perfect sidekick for lazy summer dinners, impromptu picnics, or anytime you're craving something light and bright.

This Zucchini with Mint Is...

  • Quick and Easy: Prepped and ready in just a few minutes, with an hour of chilling time to let the flavors meld.
  • Healthy and Light: Low in calories and packed with fresh ingredients.
  • Vegan and Gluten-Free: Suitable for various dietary preferences.
  • Versatile: Works as a side dish, a salad, or even a light appetizer.
  • Flavorful: The combination of lemon, mint, and a touch of sweetness brings out the best in zucchini.
zucchini with mint on a white plate

Variations to Explore

Zucchini Ribbons: Use a vegetable peeler or mandoline slicer to create thin ribbons for a different texture and appearance.

Grilled Zucchini: Lightly grill the zucchini slices before tossing with the dressing for a nice smoky flavor.

Additional Herbs: Incorporate fresh dill or cilantro for extra flavor.

Nutty Crunch: Sprinkle toasted pine nuts or slivered almonds on top for extra texture and richness.

Cheesy Touch: Add crumbled vegan feta for a tangy twist.

More Vegan Recipes

If you love this simple zucchini recipe, be sure to check out these other delicious ideas:

Recipe

zucchini with mint on a white plate

Fresh Zucchini with Mint

No ratings yet
This simple Sicilian dish combines tender zucchini with the bright freshness of mint.
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Prep Time: 5 minutes
Cook Time: 5 minutes
Chill Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 6

Ingredients

  • 2 medium zucchinis 1 to 1½ pounds total, thinly sliced (about ⅛-inch thick)
  • 2 scallions thinly sliced
  • juice of 1 lemon
  • 1 tablespoon agave nectar adjust to taste, can substitute maple syrup
  • salt and freshly ground black pepper to taste
  • ¼ cup fresh mint leaves chopped, can add more to taste
US Customary - Metric

Instructions

  • Combine Ingredients: Place zucchini slices in a mixing bowl. Add scallions, lemon juice, agave nectar (or sugar), salt, and pepper. Toss to combine.
  • Chill: Cover and refrigerate for 1 hour to allow flavors to meld.
  • Add Mint: Just before serving, stir in the chopped fresh mint.
  • Serve: Arrange zucchini in overlapping circles for a decorative presentation, or simply serve as is. Enjoy!

Nutrition (Estimate per Serving)

Calories: 25kcalCarbohydrates: 5gProtein: 1gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 7mgPotassium: 192mgFiber: 1gSugar: 4gVitamin A: 250IUVitamin C: 14mgCalcium: 18mgIron: 0.4mg
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.

Vegan Zucchini Noodles with Vegan Bolognese

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These Vegan Zucchini Noodles are topped with a delicious homemade vegan Bolognese sauce. It's the perfect meal: healthy, balanced, and tasty!

Vegan Zucchini Noodles with Vegan Bolognese

This recipe may require a little more time if you spiralize your own zucchini noodles, but you can just as easily buy zucchini noodles from the store for this recipe. Then all you need to do is make the sauce!

To make this delicious, vegan meal, just spiralize your zucchini and cook it for 4 minutes, make your sauce, and toss it together! Now you have a delicious Italian-inspired dinner. 

This vegan zucchini noodles recipe is... 

  • vegan
  • vegetarian
  • plant-based
  • gluten-free
  • Italian-inspired
  • ready in 45 minutes
  • a filling low-carb meal

How to Make Vegan Zucchini Noodles

vegan zucchini noodles
  1. Make your zucchini noodles using a mandoline or a spiralizer. 
  2. Place your noodles in a colander and squeeze them gently to drain the water.
  3. Pan fry the zucchini noodles until they are slightly softened. Don't overcook. 
  4. In a large pot, heat oil. 
  5. Prepare your vegetables. Chop the onion, carrot, garlic, and green pepper. Add these to the pot and stir occasionally. 
  6. Once the onions are translucent, add the fresh herbs and vegan wine. Simmer and cover. 
  7. Next, add the diced tomatoes, tomato sauce, and maple syrup. 
  8. Stir your sauce, season with salt and pepper, and then cover it to cook. 
  9. While the sauce is cooking, boil the soy protein in boiling water. Do this until you get a "minced meat" look, adding water as needed. Use a colander to get rid of extra water. 
  10. Add the soy to the sauce and combine. 
  11. Serve the vegan Bolognese sauce over the zucchini noodles. 

Scroll down for the full recipe with measurements and detailed instructions.

Tips & Tricks

vegan zucchini noodles

Mandolines & Spiralizers

Nowadays, you can buy zucchini noodles in the produce section at your local grocery store. It's just more expensive and typically sold in smaller portions. 

But if you want to make your own zucchini noodles, you'll need a mandoline or a spiralizer. A mandoline is kind of like a grater, but it allows for attachments that cut vegetables with various shapes and designs. A spiralizer is similar, but it cuts vegetables into pasta-like strands. It's probably the easier option for making zucchini noodles. 

If you don't have a mandoline or a spiralizer, you can use a peeler or a knife. Just know that it will take quite a lot more time. 

Zucchini Noodles

If you don't make the zucchini noodles right, they might turn out too soggy. You can squeeze them lightly in a colander, but if it seems like they still have too much liquid in them, you can use a paper towel to pat them dry. You can also try sprinkling them with salt, letting them sit and then wrapping them in a paper towel and then lightly squeezing them to release the excess water. 

The trick is to get your zucchini noodles as dry as possible without squishing them. 

Vegan Zucchini Noodles with Vegan Bolognese FAQs

vegan zucchini noodles

How do you keep zucchini noodles from getting soggy?

There are a couple things to remember if you don't want soggy zucchini noodles. First, always pat the zucchini noodles dry after spiralizing them. Second, make sure to cook them on medium-high heat. Also, don't cover them while they're cooking, and don't overcook them. 

What can I use instead of zucchini noodles?

If you don't have zucchini, you can spiralize other vegetables, make cabbage noodles, or cauliflower couscous. 

If you aren't going for a pant-based noodle, you can use egg, flour, or rice noodles.

Why do my zucchini noodles get watery?

If your zucchini noodles are watery, it means you didn't get them dry enough. Make sure to pat them dry multiple times after spiraling to take off as much moisture as possible. 

Also try: our Italian Style Vegan Sausage And Peppers.

Vegan Zucchini Noodles with Vegan Bolognese

Recipe

vegan zucchini noodles

Vegan Zucchini Noodles with Vegan Bolognese

5 from 2 votes
These Vegan Zucchini Noodles are topped with a delicious homemade vegan Bolognese sauce. It's the perfect meal: healthy, balanced, and tasty!
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 servings

Ingredients

  • 1 cup textured soy protein
  • 2 tablespoon olive oil
  • 4 large zucchinis
  • 1 onion
  • 1 carrot
  • 3 cloves garlic
  • 1 teaspoon paprika
  • 1 teaspoon dry oregano
  • ½ cup vegan red wine
  • 1 tablespoon maple syrup
  • 1 can diced tomato
  • 1 cup tomato sauce
  • ½ red or green pepper
  • 1 cup water
  • Salt & black pepper, to taste
US Customary - Metric

Instructions

  • The zucchini noodles can be made in different ways, using a mandoline or a spiralizer is the easiest one. But I've done it with a peeler and a knife too, it just takes a little bit more time.
    Vegan Zucchini Noodles
  • Place the noodles in a colander and squeeze them gently to release any additional water.
  • Pan fry zucchini noodles for 3 to 4 minutes over medium-high heat. Do not overcook them, they should reduce just a little until they are softened. Set aside.
    vegan zucchini noodles
  • In a large pot heat 2 tablespoons oil over medium heat.
  • Chop the onion, carrot, garlic, and pepper. Transfer to a pot and sauté for about 10 minutes, stirring occasionally. Once onions are fragrant and translucent, add fresh herbs and wine, bring to a simmer, and cover for 10 minutes to let the wine cook down.
    Vegan Bolognese
  • Add the diced tomatoes, tomato sauce, and maple syrup to the simmering vegetables. Stir to combine, season with salt and pepper, then cover again and let cook for another 10-15 minutes.
    Vegan Bolognese Sauce
  • Meanwhile, hydrate the soy protein in boiling water. The water should easily cover it. To get the tender "minced meat" texture, add as much water as you need. You can always use a colander to get rid of extra water.
    Vegan Bolognese
  • Finally, add the soy "meat" to the sauce, cook for just another minute.
    vegan zucchini noodles

Nutrition (Estimate per Serving)

Calories: 266kcalCarbohydrates: 30gProtein: 16gFat: 8gSaturated Fat: 1gSodium: 503mgPotassium: 1090mgFiber: 9gSugar: 18gVitamin A: 3429IUVitamin C: 66mgCalcium: 180mgIron: 5mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Black Bean and Zucchini Tortilla Casserole

by 35 Comments

Black bean and zucchini tortilla casserole chilaquiles recipe

Chilaquiles is a classic Southwestern casserole that layers soft corn tortillas with beans and cheese (vegan in this case).

Adding zucchini and chiles adds to the lively flavors. This recipe makes a nice change-of-pace holiday main dish but is also easy enough to make for weeknight meals.

Black bean and zucchini tortilla casserole chilaquiles recipe

More Recipes

Photos by Hannah Kaminsky.
Adapted from The Vegetarian Family Cookbook.

Recipe

Black bean and zucchini tortilla casserole chilaquiles recipe

Black Bean and Zucchini Tortilla Casserole

5 from 3 votes
This southwestern-style casserole makes for a nice change-of-pace holiday main dish, but this is also easy enough to make for weeknight meals.
Print Pin Save
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 8

Ingredients

  • 1 ½ tablespoon extra-virgin olive oil
  • 1 cup chopped onion
  • 1 medium green bell pepper diced
  • 1 28 oz can crushed or pureed tomatoes
  • 1 -2 small fresh hot chile peppers seeded and minced, or 1 (4 oz) can chopped mild green chiles
  • 2 teaspoon chili powder or more, to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 16-20 oz can black beans, drained and rinsed
  • 1 medium zucchini quartered lengthwise and thinly sliced
  • 12 corn tortillas torn or cut into several pieces
  • 8 oz cheddar-style nondairy cheese Daiya is great with this!
  • vegan sour cream homemade or purchased or Cashew Cream for garnish, optional
US Customary - Metric

Instructions

  • Preheat the oven to 400°F.
  • Heat the oil in a large saucepan. Sauté the onion until translucent. Add the green pepper and continue to sauté until it has softened and the onions are golden.
  • Stir in the crushed tomatoes and seasonings, black beans, and zucchini. Bring to a simmer, then simmer gently for 5 minutes.
  • Layer as follows in a lightly oiled 9 x 13 inch or 2-quart round casserole dish: half of the tortillas, half of the tomato-black bean mixture, and half of the cheese. Repeat.
  • Bake for 15 to 20 minutes, or until the cheese is bubbly. Let stand for 5 to 10 minutes, then cut into squares or wedges to serve.

Nutrition (Estimate per Serving)

Calories: 221kcalCarbohydrates: 29gProtein: 4gFat: 10gSaturated Fat: 3gSodium: 314mgPotassium: 235mgFiber: 5gSugar: 3gVitamin A: 319IUVitamin C: 26mgCalcium: 74mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

This post was originally published on 21 September 2014.

Easy Zucchini Noodles with Peanut Sauce

by 4 Comments

When the heat gets this intense, I try to make meals that don't require much if any heat (even if the A/C is on!). I've really enjoyed my spiral slicer, which makes instant "noodles" from raw zucchini. Now, don't get me wrong—I have no problem with pasta, but in the summer heat, zucchini noodles just feel lighter. And they're ready pretty much instantly, with a few cranks of the lever, and no heat needed. If you don't have a spiral slicer, you can use your favorite noodles—rice noodles, bean-thread noodles, soba, or linguini—this works with all of them. And this recipe adds a nice twist with some tasty peanut sauce. [Read more...]

Zucchini Fritters

by Leave a Comment

These zucchini fritters are crispy on the outside and soft on the inside. Healthy and easy to make, these are a great way to make your kids eat plenty of vegetables.

They're perfect for a quick meal or to take away in your lunch box. You can also serve these fritters with cashew cream cheese-the combination is so delicious!

Recipe

Zucchini Fritters

5 from 1 vote
These zucchini fritters are crispy on the outside and soft on the inside. Healthy and easy to make, these are a great way to make your kids eat plenty of vegetables.
Print Pin Save
Prep Time: 1 hour 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Servings: 8 -10

Ingredients

  • 2 zucchinis
  • 1 clove of garlic
  • 2 flax eggs*
  • 1 cup flour
  • 3 tbsp. herbs
  • Pepper
  • Salt
  • 4 tbsp. olive oil
US Customary - Metric

Instructions

  • Peel and grate zucchini.
  • Put them in a colander, sprinkle with salt, and let them sit for 1 hour.
  • Rinse well and dry in a towel—squeeze very hard!
  • In a bowl, add flour, flax eggs, herbs, minced garlic, pepper, and salt to the zucchini. Mix well. If the consistency is very liquid, add a little flour.
  • Heat 4 tablespoons of olive oil in a pan.
  • When the pan is hot, arrange a tablespoon of the zucchini preparation.
  • Brown for 3 minutes then turn regularly until the patties are golden brown. Add a few spoons of water to the pan if needed.
  • Serve hot.

Notes

Flax Egg:
Ingredients
1 tsp. ground flaxseed
2 tbsp. water
Instructions
Mix and allow to swell for 5 minutes.

Nutrition (Estimate per Serving)

Calories: 146kcalCarbohydrates: 14gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 5mgPotassium: 183mgFiber: 2gSugar: 1gVitamin A: 390IUVitamin C: 10mgCalcium: 27mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

 

Creamy Pesto Zucchini Noodles with Broccoli & Avocado

by 3 Comments

This creamy pesto zucchini noodles recipe is truly noteworthy. The combination of avocado, broccoli, and mushrooms gives the sauce a fluffy yet rich texture that's beautiful to look at. Not a broccoli fan? Opt for a more traditional pesto flavor and use fresh chopped basil instead of the broccoli. For added flavor and texture, garnish with hemp seeds, as seen here.

Excerpted from Cook Lively! 100 Quick and Easy Plant-Based Recipes for High Energy, Glowing Skin, and Vibrant Living-Using 10 Ingredients or Less. Recipes and photos by Laura-Jane Koers. Copyright © 2017. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc. [Read more...]

Baked Polenta Casserole with Zucchini & Spinach

by 2 Comments

This easy baked polenta casserole uses prepared polenta (the kind that comes in a tube) layered with zucchini and spinach. Smothered in marinara sauce and topped with melty vegan cheese, it's almost so embarrassingly easy to make, but such a crowd-pleaser. Use a really flavorful prepared marinara—roasted tomato, garlic, mushroom, or chunky vegetable. Adapted from Vegan Express by Nava Atlas. [Read more...]

Peanut Satay Zucchini Noodle Bowl

by Leave a Comment

These zucchini noodles are packed with flavor from a flavorful peanut satay sauce and loaded with nutritious veggies and tofu. And the best part - it's ready in 15 minutes!

Peanut satay zucchini noodle bowl

Who doesn't love zucchini noodles? They make a perfect base for ever-popular vegan bowls, too. We love them not because there's anything wrong with regular pasta noodles. But in the same way as cauliflower "rice" has gotten to be such a big thing, it's just another very cool way to eat more veggies.

But what if you don't have a machine - how do you make zucchini noodles without a spiralizer? You buy them already spiralized, that's how. And then this peanut satay noodle bowl will be ready in a flash.

I love zucchini noodles, and I even have a spiralizer. But I'm so lazy that I hardly ever use it. I mean, I have to climb onto a step stool, get it down from a cabinet, then after using it, almost the whole thing needs to be washed and takes up the entire dish drainer. Then, of course, I have to climb onto the step stool to put it back. No wonder it sits there mostly unused.

Spiralized zucchini and yellow squash

So, imagine my delight when I discovered spiralized zucchini (and a bunch of other spiralized veggies in my supermarket's produce section. Granted, buying these prepared veggie noodles is a bit more expensive than buying a couple of zucchini and spiralizing it yourself. But for me, it means saving two trips on the godforsaken step stool, and cleaning up afterwards!

Zucchini noodles are so tasty with peanut sauce. And you guessed it - we'll be using prepared peanut satay sauce, too. I figure the little extra I'm spending on the prepped zucchini noodles, I'm saving on getting all the ingredients needed to make satay sauce from scratch.

The nice things about one bowl meals is that you don't need to obsessively measure ingredients. You can also substitute other vegetables for the ones we use here. Just arrange them artfully (or sloppily, we won't tell) on the base on the zucchini noodles bathed in satay sauce, serve, and enjoy.

Peanut satay noodles ingredient

What you need

  • 10 to 12 ounce package fresh zucchini noodles (or a combo of zucchini and yellow squash)
  • 12 to 16-ounce bottle peanut satay sauce
  • 1 bunch regular bok choy or 1 baby boy choy
  • 5.5- to 8-ounce package baked tofu
  • 1 bunch scallions
  • Bag of grated carrots
  • Roasted peanuts or cashews, small quantity (optional)

You may already have on hand

  • Sriracha or other hot stuff

What to do

1  Remove the zucchini noodles from the packaging and combine in a mixing bowl with enough satay sauce to coat generously. Divide between two wide shallow bowls.

2  If you're using regular bok choy you'll only need a couple of stalks. Either way, rinse the bok choy or baby bok choy, pat dry, and slice thinly.

3  Cut about half of the tofu into dice. Slice one or two scallions thinly.

4  Arrange the bok choy, tofu, and grated carrots over the zucchini noodles. Sprinkle with chopped nuts, if using, and pass around hot sauce if you'd like.

Note: You'll have quite a bit of bok choy (if using a regular bunch), scallion, and carrot from this meal; plus a small amount of tofu and some satay sauce. Use them to make a tasty raw salad or a quick stir-fry. Add whatever you'd like to the mix - leafy greens and/or tomatoes to a salad; a grain to the stir-fry.

Peanut satay zucchini noodles

If you love this recipe, check out these other delicious creations:

Photos by Evan Atlas

Recipe

Peanut satay zucchini noodle bowl

Peanut Satay Zucchini Noodles

5 from 1 vote
These zucchini noodles are packed with flavor from a flavorful peanut satay sauce and loaded with nutritious veggies and tofu. And the best part - it's ready in 15 minutes!
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Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 2

Ingredients

  • 10 to 12 ounce package fresh zucchini noodles or a combo of zucchini and yellow squash
  • 12 to 16- ounce bottle peanut satay sauce
  • 1 bunch regular bok choy or 1 baby boy choy
  • 5.5- to 8- ounce package baked tofu
  • 1 bunch scallions
  • Bag of grated carrots
  • Roasted peanuts or cashews small quantity (optional)
  • You may already have on hand
  • Sriracha or other hot stuff
US Customary - Metric

Instructions

  • Remove the zucchini noodles from the packaging and combine in a mixing bowl with enough satay sauce to coat generously. Divide between two wide shallow bowls.
  • If you're using regular bok choy you'll only need a couple of stalks. Either way, rinse the bok choy or baby bok choy, pat dry, and slice thinly.
  • Cut about half of the tofu into dice. Slice one or two scallions thinly.
  • Arrange the bok choy, tofu, and grated carrots over the zucchini noodles. Sprinkle with chopped nuts, if using, and pass around hot sauce if you'd like.

Notes

You'll have quite a bit of bok choy (if using a regular bunch), scallion, and carrot from this meal; plus a small amount of tofu and some satay sauce. Use them to make a tasty raw salad or a quick stir-fry. Add whatever you'd like to the mix - leafy greens and/or tomatoes to a salad; a grain to the stir-fry.

Nutrition (Estimate per Serving)

Calories: 594kcalCarbohydrates: 55gProtein: 25gFat: 29gSaturated Fat: 1gSodium: 2689mgPotassium: 1428mgFiber: 6gSugar: 39gVitamin A: 19049IUVitamin C: 214mgCalcium: 561mgIron: 5mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Roasted Zucchini and Mushroom Pilaf Bowl

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It is no surprise that I love to roast vegetables; it always seems to bring out the best in produce. In this vegan bowl recipe, zucchini and mushrooms are roasted to perfection and stirred into a quinoa pilaf that is accented with scallions and arugula. Recipe and photos from Vegan Bowls: Perfect Harmony in Cozy One-Bowl Meals* © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.

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Black Bean Zucchini Corn Muffins

by 3 Comments

These healthy vegan corn muffins makes good use of summer's fresh corn and the season's abundance of zucchini. Other times of year, you can use frozen kernels, and of course, zucchini is a year-round veggie. These make a perfect accompaniment to hot or cold soups. Black beans give these a bit of heft, making them a nice change of pace for the lunch box. Photos by Evan Atlas. 
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Vegan Zucchini-Raisin Muffins

by 12 Comments

These delectable and healthy vegan zucchini-raisin muffins give you the classic  combo in an egg-free, dairy-free rendition. Use them as an alternative to sandwiches for brown-bag or school lunch, or as a healthy snack. For this recipe, the chocolate chips and walnuts are optional, but I like to use them both!
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Roasted Vegetables: An Asparagus to Zucchini Guide

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Roasting vegetables in a hot oven brings their natural sugars to the surface while maintaining nutrients. For those who aren’t keen on steamed or raw veggies in the winter, you may find that roasting might spark some interest. I’ve found 425 degrees F. to be the ideal temperature for my oven, but 400 degrees F. works as well. If I have anything else in the oven at either of those temperatures, I try to toss in some vegetables to roast at the same time. Once vegetables are roasted, they’re good warm or at room temperature. Leftover roasted vegetables can be used to make wraps or to top pizza. [Read more...]

Vegan Chickpea Patties

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Crispy, golden, and packed with plant-based protein, these Vegan Chickpea Patties are exactly what weeknight dinners were made for.

Vegan chickpea patties stacked on a plate

Key Ingredients & Substitutions

  • Canned chickpeas. The base of the patty - they mash down into a hearty, cohesive texture. One 15 oz can works perfectly. You can use dried chickpeas if you cook them first (about 1½ cups cooked). White beans or cannellini beans make a good substitute if chickpeas aren't on hand.
  • Panko breadcrumbs. Panko keeps the patties light and gives them a crispy crust. Regular breadcrumbs work too, but panko is worth it for the texture. For gluten-free, use certified gluten-free breadcrumbs or crushed gluten-free crackers.
  • Flax egg. One tablespoon of flax meal whisked with 3 tablespoons of water makes a great egg replacer that binds everything together. Let it sit for 5 minutes before adding. A chia egg (same ratio with chia seeds) works as a swap.
  • Smoked paprika. Adds a subtle smoky depth that really makes these patties stand out. Regular sweet paprika can be used instead, though you'll miss a little of that smokiness.
  • Garlic and onion powder. The seasoning backbone. The powder keeps the texture uniform and the patties easy to form - fresh garlic and shallot work too if that's what you have.
  • Olive oil. For pan-frying to a golden crisp. Coconut oil, avocado oil, or canola oil all work if you prefer.
Close-up of golden vegan chickpea patties

Helpful Tips

Don't skip the chilling step. After forming your patties, refrigerate them for at least 30 minutes. This helps the flax egg bind fully and firms up the mixture so the patties hold their shape in the pan. You can even chill them overnight - they'll only be better for it.

Mash, don't puree. Whether you use a fork or a food processor, you want the chickpeas roughly mashed with some texture remaining - not a smooth paste. A little chunkiness is what gives these patties their hearty bite. If you're using a food processor, a few quick pulses is all it takes.

Give them space in the pan. Cook the patties in batches rather than crowding the skillet. Crowding drops the pan temperature and leads to steamed, soggy patties instead of the golden crust you're after. Medium heat with a good coat of oil is the sweet spot - 3 to 4 minutes per side.

Bake or grill if you prefer. Pan-frying gives the crispiest result, but these patties are also great baked at 375°F for 20-25 minutes (flip halfway through), or grilled over medium heat for 4-6 minutes per side.

Make them ahead. The uncooked patties keep well in a covered container in the fridge for up to 2 days before cooking. This makes them ideal for meal prepping - pull them out and cook when you're ready to eat.

Vegan chickpea patties cooking in a skillet

Variations

  • Mediterranean. Add 1 teaspoon of cumin and ½ teaspoon of coriander to the mix, plus a squeeze of lemon zest. Serve with hummus and warm pita.
  • Asian-inspired. Stir in 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, a pinch of ginger, and a tablespoon of sesame seeds for a savory, nutty twist.
  • Spicy. Add ½ teaspoon of chili flakes or swap the smoked paprika for hot smoked paprika to bring some heat.
  • Italian. Mix in 1 teaspoon of dried oregano, ½ teaspoon of dried basil, and 2 tablespoons of finely chopped sun-dried tomatoes for a rich, herby flavor.
  • Gluten-free. Replace the panko with certified gluten-free breadcrumbs or crushed gluten-free crackers - same amount, same method.
  • Extra veggie. Fold in ¼ cup of finely grated zucchini or carrot (squeeze out excess moisture first) for extra nutrition and color.
Vegan chickpea patties served on a bun with toppings

Serving Ideas

The most obvious move is to serve these as veggie burgers - stack them on toasted buns with lettuce, tomato, red onion, and your favorite condiments. They pair especially well with a tangy vegan aioli or this Easy Vegan Duck Sauce for dipping.

They're also wonderful crumbled over a big green salad for a protein-packed lunch, or served alongside Easy Vegan Coleslaw for a satisfying plate that works for weeknights and cookouts alike. If you're a chickpea fan, you'll also love this Vegan Chickpea Salad for an easy no-cook option. If you love chickpeas in a more saucy, warming dish, our vegan chana masala or these masala lentils are both must-tries. For more patty inspiration, also check out our best vegan burger recipes. And for a quick homemade dressing to serve alongside any salad, our garlic mustard vinaigrette is a pantry staple. For a lighter, grain-free option, also try our cauliflower fried rice.

For something more casual, skip the bun and serve the patties as an appetizer with a variety of dipping sauces on the side. They disappear fast at parties.

Storing & Freezing

Leftover cooked patties can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, pop them in a skillet over medium heat for a couple of minutes per side to get that crispy exterior back - avoid the microwave, which tends to make them soft and soggy.

These patties freeze well. Let them cool completely, then layer between pieces of parchment paper in a freezer-safe container. They'll keep for up to 3 months. Reheat straight from frozen in a 375°F oven for about 15 minutes, or in a skillet over medium-low heat until warmed through.

Vegan chickpea patties on a serving platter
Vegan chickpea patties on a plate with dipping sauce

More Vegan Burgers & Patties

If you loved these chickpea patties, here are a few more vegan burgers worth trying:

Recipe

Vegan chickpea patties recipe - square image

Vegan Chickpea Patties

4.80 from 20 votes
These crispy Vegan Chickpea Patties are golden on the outside, hearty on the inside, and ready in under 30 minutes. Perfect as veggie burgers, a protein-packed salad topper, or a crowd-pleasing appetizer.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 patties

Ingredients

Instructions

  • In a large bowl, use a fork to mash the chickpeas until they are all smashed. Alternatively, use a food processor to pulse them a few times until chopped but not pasty.
    chickpea patties
  • In a small bowl, whisk together the flax meal and water. Let sit for 5 minutes until thickened into a flax egg.
  • Add the panko, flax egg, garlic powder, onion powder, salt, smoked paprika, and black pepper to the mashed chickpeas and stir until evenly combined.
  • Form the mixture into small patties and place on a lined baking sheet. Refrigerate for at least 30 minutes to firm up.
    chickpea patties
  • Heat a skillet over medium heat and add enough olive oil to coat the bottom. Cook the patties in batches for 3–4 minutes per side, until golden brown and heated through.
    chickpea patties
  • Transfer to a paper towel-lined plate to absorb any excess oil.
    chickpea patties
  • Serve warm with your favorite dipping sauce or on toasted buns as veggie burgers.
    Vegan chickpea patties on a serving platter

Nutrition (Estimate per Serving)

Calories: 61kcalCarbohydrates: 10gProtein: 3gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 152mgPotassium: 81mgFiber: 2gSugar: 0.4gVitamin A: 6IUVitamin C: 0.1mgCalcium: 26mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Also try: our Tomato Relish Salad With Oregano And Thyme.

Also try: our Quinoa And Wild Rice Burgers.

Also try: our Olive And Sun Dried Tomato Tapenade.

Vegan Chipotle Black Bean Burgers

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These vegan chipotle black bean burgers are smoky, spicy, and loaded with bold Mexican-inspired flavor - ready in 30 minutes and freezer-friendly too.

Vegan chipotle black bean burger on a bun

Key Ingredients & Substitutions

  • Black beans. The base of the burger - hearty, high in protein, and they mash beautifully. Use canned beans (drained and rinsed) for convenience. Pinto beans or kidney beans can be swapped in if needed.
  • Chipotle peppers in adobo. This is the flavor powerhouse of the recipe. Minced chipotle peppers add deep, smoky heat. Start with 2 tablespoons and adjust to your heat tolerance. Chipotle powder alone works as a milder substitute.
  • Panko breadcrumbs. Help bind the patties and add a bit of structure. Regular breadcrumbs work fine. For gluten-free, use gluten-free panko or finely ground rolled oats.
  • Flax egg. Two tablespoons of ground flaxseed mixed with 3 tablespoons of water creates a binding "egg" that holds the patties together. A chia egg works exactly the same way.
  • Vegetables (onion, carrot, celery, garlic). Sautéed aromatics add moisture, sweetness, and body. Feel free to swap in zucchini, bell pepper, or corn.
  • Smoked paprika. Layers in more smokiness alongside the chipotle. Regular sweet paprika is a milder option if you're sensitive to heat.
Vegan black bean chipotle burgers being made

Helpful Tips

Let the flax egg rest. Mix the flaxseed and water before you do anything else - it needs about 5 minutes to gel into an egg-like consistency. Don't skip this step; it's what keeps the patties from falling apart.

Don't over-mash the beans. You want about half the beans mashed to a paste and half left somewhat intact. This gives the patties a great texture - creamy enough to hold, chunky enough to have character. A fork or potato masher works better than a food processor here.

Make evenly sized patties. Divide the mixture into equal portions so all the burgers bake evenly. A ½-cup measure or kitchen scale is helpful. Unevenly shaped patties can end up dry on the edges while underdone in the center.

Chill before baking if possible. If you have 15-20 minutes, refrigerate the shaped patties before baking. This helps them hold their shape better in the oven.

Finish in a skillet for crispier results. After baking, sear each patty in a hot dry skillet for 1-2 minutes per side. It gives them a crispier exterior that holds up beautifully under all your toppings.

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

Also worth trying: our vegan sloppy joes.

Also worth trying: our gently curried tofu burgers.

Chipotle black bean burger on a bun being served

Variations

  • Extra smoky. Add a teaspoon of liquid smoke to the mixture along with the chipotle. Intense, campfire-worthy flavor.
  • Milder version. Use just one teaspoon of chipotle powder instead of the minced peppers in adobo, and skip the chili powder. Still flavorful, much gentler heat.
  • Roasted veggie version. Instead of sautéing, roast the onion, carrot, and garlic at 400°F until caramelized before adding to the mix. Deeper, more complex flavor.
  • Loaded with corn and peppers. Stir in ¼ cup of frozen corn and a finely diced roasted red pepper for a Southwestern twist with more color and sweetness.
  • Slider size. Use a ¼-cup measure to form smaller patties and reduce baking time to about 15 minutes total. Great for parties.
  • Pan-fried. Skip the oven entirely and cook in a thin layer of olive oil over medium heat, about 4 minutes per side, until deeply golden.
Vegan chipotle black bean burger being served on a bun

Serving Ideas

Pile these on toasted buns with Copycat Vegan Big Mac Sauce, sliced avocado, pickled jalapeños, and shredded lettuce for a full loaded burger experience. A dollop of vegan sour cream or guacamole on top takes it even further. The smoky chipotle flavor pairs especially well with Easy Vegan Coleslaw served on the side or right on top of the patty.

These also work brilliantly in lettuce wraps for a lower-carb option, crumbled over a taco salad, or sliced and tucked into a pita with salsa and greens. Don't overlook serving them plain alongside roasted sweet potato wedges and a simple salad - they're substantial enough to shine without any bun at all.

Vegan black bean burger with a bite taken out of it

Storing & Freezing

Store cooked patties in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for 2-3 minutes per side, in the oven at 350°F for about 10 minutes, or in the microwave. They stay moist and flavorful reheated any way.

These freeze exceptionally well. Cool completely, then wrap each patty individually in plastic wrap and place in a freezer bag, squeezing out excess air. They'll keep for up to 3 months. Thaw overnight in the fridge, or bake from frozen at 375°F for 12-15 minutes.

Vegan burger being served on a white plate with fresh salad

More Vegan Burger Recipes

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

Recipe

vegan burger

Vegan Chipotle Black Bean Burgers

4.78 from 18 votes
These smoky vegan chipotle black bean burgers are packed with bold Mexican-inspired flavor, ready in 30 minutes, and completely freezer-friendly.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings

Equipment

Ingredients

For serving (optional)

US Customary - Metric

Instructions

  • Preheat oven to 375 F, line a baking sheet with parchment and set aside
  • Mix together the flax seed and 3 tablespoon water in a small bowl. Set aside. (This is your "flax egg".)
  • In a larger pan over medium heat, heat the olive oil, then add the onion, carrot, celery and garlic.
    vegan burger
  • Cook, stirring frequently, until the vegetables are softened.
    vegan burger
  • Mash the black beans in a large bowl
    vegan burger
  • Then mix in the cooked veggies along with panko, flax egg, chipotles, chili powder and paprika.
    vegan burger
  • Mix until fully combined.
    vegan burger
  • Form into four large patties and place onto prepared baking sheet.
    vegan burger
  • Bake in preheated oven for 20 minutes, flipping once halfway through.
    vegan burger
  • Serve warm on buns with vegan mayo, lettuce, and any other toppings desired
    vegan burger

Nutrition (Estimate per Serving)

Calories: 286kcalCarbohydrates: 43gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 678mgPotassium: 645mgFiber: 15gSugar: 4gVitamin A: 2953IUVitamin C: 7mgCalcium: 113mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Creamy Mushroom Pasta

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This vegan creamy mushroom pasta delivers everything you want in a comfort food dinner - a velvety, herb-flecked sauce, tender baby bella mushrooms, and hearty pasta, all ready in under 30 minutes.

Vegan creamy mushroom pasta in a white bowl garnished with fresh thyme

Key Ingredients & Substitutions

  • Pasta. Rotini or penne work beautifully here - their ridges and tubes catch the creamy sauce. Any short pasta shape works; if you use spaghetti or linguine, just be sure to toss well so every strand gets coated.
  • Baby bella mushrooms. Also called cremini, these bring a deep, savory flavor and meaty texture. White button mushrooms are the easiest swap, or go more luxurious with shiitakes, oyster mushrooms, or a mix of whatever's at the store.
  • Full-fat coconut milk. This is the backbone of the creamy sauce - don't use light coconut milk or the sauce will be thin. Cashew cream (blend 1 cup soaked cashews with ¾ cup water) works beautifully if you want a more neutral flavor.
  • Vegan butter. Combined with flour, it forms the roux that thickens the sauce. Olive oil can substitute in a pinch, though the butter adds more richness.
  • Vegetable broth. Use a good-quality broth - it forms the other half of the sauce. Low-sodium is fine; just taste and adjust salt at the end.
  • Soy sauce. Adds umami depth that makes the sauce complex. Tamari works as a 1:1 swap and keeps the dish gluten-free.
  • White wine. A dry white like Chardonnay or Pinot Grigio deglazes the pan and adds brightness. If you'd rather skip it, substitute an equal amount of extra vegetable broth with a small squeeze of lemon juice.
  • Fresh thyme. The aromatic that ties everything together. Dried thyme works in a pinch - use about half as much (1 teaspoon dried instead of 2 teaspoons fresh).

Helpful Tips

Don't rush the mushrooms. Give them space in the pan and let them cook undisturbed for a couple of minutes before stirring. They need time to release their liquid and then let that liquid fully evaporate - this is where the deep, savory flavor comes from. If you rush this step by stirring constantly, you'll end up with steamed, waterlogged mushrooms instead of golden, concentrated ones.

Make a proper roux. After adding the vegan butter to the cooked mushrooms, let it melt fully before sprinkling in the flour. Stir the flour into the butter and vegetables and cook for about a minute - this cooks out the raw flour taste and ensures your sauce won't be starchy. It should look like a pale, sandy paste clinging to the vegetables.

Add the broth slowly. Pour in a splash of vegetable broth, stir vigorously until smooth, then add more. This gradual approach prevents lumps from forming in the sauce. If you do end up with a few lumps, a quick whisk usually smooths everything out.

Use the pasta cooking water. Before you drain the pasta, scoop out a cup of the starchy cooking water. If your sauce turns out thicker than you'd like after adding the pasta, a splash of pasta water loosens it perfectly and helps everything cling together.

Taste before serving. The soy sauce adds salt, and different broths vary in saltiness - so always taste the finished sauce before plating. A pinch of salt, an extra crack of black pepper, or a squeeze of lemon can make a big difference.

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

Variations

  • Add greens. Stir a few handfuls of fresh spinach or baby kale into the sauce just before adding the pasta - it wilts in about a minute and adds color and nutrients.
  • Boost the protein. Fold in crispy baked tofu cubes, white beans, or slices of vegan sausage to make it a heartier meal.
  • Make it spicy. Double the red pepper flakes or stir in a teaspoon of sriracha or calabrian chili paste for a sauce with a kick.
  • Switch the mushrooms. Shiitakes add a more intense, earthy flavor; oyster mushrooms are silkier and delicate; portobello caps sliced into strips give big, meaty bites. A mix of two or three varieties is especially good.
  • Go gluten-free. Use your favorite gluten-free pasta and swap the soy sauce for tamari. The rest of the recipe is naturally gluten-free.
  • Add a sun-dried tomato twist. Stir in 2-3 tablespoons of chopped sun-dried tomatoes (oil-packed) with the garlic for a sweet, jammy contrast to the earthy mushrooms.

Serving Ideas

This pasta is a full meal on its own, but a simple side rounds it out nicely. Warm, crusty bread or garlic bread is the obvious choice - you'll want something to swipe up every last bit of sauce from the bowl. A lightly dressed arugula salad with lemon and olive oil cuts through the richness beautifully.

For a bigger spread, roasted broccoli or asparagus alongside this dish is a great pairing - the slight char on the vegetables plays well against the creamy sauce. If you're serving this for guests, pair it with a side of glazed baked onions and pasta dishes like vegan zucchini lasagna or a hearty vegan pot pie casserole or Vegan Pasta Alfredo with Peas & Asparagus for variety.

Storing & Freezing

Leftovers keep well in an airtight container in the refrigerator for up to 4 days. The pasta will absorb some of the sauce as it sits, so when reheating add a splash of vegetable broth or plant milk and stir over medium-low heat until the sauce loosens and everything is warmed through. It reheats beautifully on the stovetop; the microwave works too, just stir halfway through.

This dish doesn't freeze well - the coconut milk sauce tends to separate and become grainy after thawing, and the pasta turns mushy. It's best made fresh or enjoyed within a few days from the fridge. If you want to meal prep ahead, you can make the sauce (without the pasta) and freeze that separately for up to 2 months, then cook fresh pasta to toss with it when ready.

Overhead view of vegan creamy mushroom pasta with rotini and baby bella mushrooms

More Vegan Pasta Recipes

If you loved this creamy mushroom pasta, here are a few more vegan pasta dinners to try:

Recipe

vegan creamy mushroom pasta

Vegan Creamy Mushroom Pasta

4.77 from 17 votes
Rich, velvety, and packed with earthy mushroom flavor, this vegan creamy mushroom pasta comes together in under 30 minutes with simple pantry staples — no dairy needed.
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings

Ingredients

  • 1 lb pasta rotini or penne recommended
  • 2 tablespoons olive oil
  • 1 medium yellow onion diced
  • 16 oz baby bella mushrooms sliced
  • 3 cloves garlic minced
  • ¼ teaspoon red pepper flakes optional
  • 2 tablespoons dry white wine such as Chardonnay or Pinot Grigio; sub extra broth if preferred
  • 3 tablespoons vegan butter
  • 3 tablespoons all-purpose flour use gluten-free flour blend if needed
  • 1 cup vegetable broth
  • 1 cup full-fat coconut milk shaken well before opening
  • 2 tablespoons soy sauce or tamari for gluten-free
  • 2 teaspoons fresh thyme minced, plus more to garnish

Instructions

  • Cook the pasta according to package directions until al dente. Reserve a cup of pasta water before draining, then drain and set aside.
  • Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook, stirring frequently, until softened and translucent, about 4–5 minutes.
  • Add the sliced mushrooms and spread them into a single layer. Cook without stirring for 2 minutes, then stir and continue cooking until the mushrooms have released their liquid and it has fully evaporated, about 8–10 minutes total. Add the minced garlic and red pepper flakes and cook for 1 more minute.
    vegan creamy mushroom pasta
  • Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let the liquid reduce by half, about 1 minute. Add the vegan butter and let it melt completely, then sprinkle the flour over the vegetables and stir to coat. Cook for 1 minute to eliminate the raw flour taste.
    vegan creamy mushroom pasta
  • Slowly pour in the vegetable broth a little at a time, stirring continuously after each addition to prevent lumps. Once all the broth is incorporated, stir in the coconut milk, soy sauce, and thyme.
    vegan creamy mushroom pasta
  • Bring the sauce to a gentle simmer and cook, stirring occasionally, until thickened to a creamy consistency, about 3–4 minutes. If the sauce becomes too thick, loosen it with a splash of reserved pasta water.
    vegan creamy mushroom pasta
  • Add the cooked pasta to the skillet and toss well to coat every piece in the sauce. Taste and adjust salt and pepper as needed.
    vegan creamy mushroom pasta
  • Serve immediately, garnished with fresh thyme leaves.

Nutrition (Estimate per Serving)

Calories: 3kcalCarbohydrates: 1gProtein: 14gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.03gSodium: 235mgPotassium: 651mgFiber: 3gSugar: 1gVitamin A: 125IUVitamin C: 3mgCalcium: 48mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Pasta Alfredo with Peas & Asparagus

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This vegan pasta alfredo with peas and asparagus is spring comfort food at its best - a silky, creamy sauce made entirely from blended silken tofu, tossed with tender spring vegetables and your favorite pasta shape. No dairy, no compromise.

Vegan pasta alfredo with asparagus, peas, yellow squash, and sun-dried tomatoes

Key Ingredients & Substitutions

  • Firm silken tofu. The secret to the dairy-free alfredo sauce - it blends completely smooth and creates a rich, creamy texture without any cream, butter, or cashews. Use firm silken tofu (like Mori-Nu shelf-stable) for the best result. Soft silken tofu works too and gives a slightly thinner sauce. Do not substitute regular firm tofu, which is too grainy to blend smoothly.
  • Asparagus. Slender spears are ideal here - they cook quickly and are tender all the way through without peeling. If you can only find thick asparagus, peel the lower third of each stalk. Snap off the woody ends and cut into 1½-inch pieces so they're easy to eat with pasta.
  • Yellow summer squash. Adds color and a mild sweetness. Zucchini is a direct swap. You can also skip it and increase the asparagus.
  • Frozen peas. Sweet and bright - they thaw almost instantly in the pan. Fresh shelled peas in season are even better if you have them.
  • Sun-dried tomatoes. Concentrated, chewy, and deeply savory - they balance the creaminess of the tofu sauce beautifully. Oil-packed or rehydrated dry-packed both work well. Slice them before adding.
  • Pasta shape. Use a chunky shape - rotini, fusilli, farfalle, or gemelli - so the sauce and vegetables have something to cling to. Whole-grain pasta adds fiber and a nuttier flavor that plays well with the vegetables.
  • Fresh lemon juice. The acid in the tofu sauce is what makes it taste bright and fresh rather than flat. Don't skip it.

Variations

  • Add white beans. Stir in a drained 15-ounce can of cannellini or great northern beans for extra protein. For a no-cook pasta option, also try our vegan Greek pasta salad. If you love asparagus, our cream of asparagus soup makes a beautiful spring starter.
  • eartiness.
  • Make it gluten-free. Use your favorite GF pasta - brown rice pasta, chickpea pasta, or lentil pasta all work well with this sauce.
  • Add nutritional yeast. Stir 2 to 3 tablespoons into the tofu sauce before blending for a cheesy, savory depth reminiscent of parmesan.
  • Swap the greens. Stir in a few handfuls of baby spinach or arugula with the pasta at the end - they'll wilt just from the heat of the dish.
  • Mushroom version. Add 8 ounces of sliced cremini or shiitake mushrooms to the pan with the garlic for an earthier, more substantial dish.
  • Lemon herb version. Add the zest of one lemon to the tofu sauce and finish with a generous handful of fresh basil for a brighter, more Italian feel.

Tips for the Best Vegan Pasta Alfredo

  • Blend the tofu sauce until completely smooth. Any graininess in the sauce will be noticeable in the final dish. Blend for a full minute, scraping down the sides, until the texture is silky.
  • Reserve pasta water. A splash of the starchy cooking water is your best friend for loosening the sauce if it thickens too much when it hits the hot pasta.
  • Don't overcook the vegetables. Tender-crisp is what you're after - asparagus and peas should still have a little bite. Five minutes in the covered pan is usually enough.
  • Keep the heat low when adding the sauce. Silken tofu can break or become grainy if overheated. Warm it gently over low heat just until it's heated through.
  • Serve immediately. Like all creamy pasta dishes, this is best fresh off the stove. The sauce will thicken as it sits - if reheating leftovers, add a splash of water or plant-based milk and warm over low heat.

How to Serve

Serve straight from the pan into wide pasta bowls, topped with extra fresh basil or parsley and a crack of black pepper. This is a complete meal on its own, but it pairs well with a simple green salad, garlic bread, or a wedge of crusty sourdough. For a more elaborate spread, serve alongside a bowl of marinated olives or a light tomato bruschetta. This also pairs beautifully alongside our vegan zucchini lasagna for an Italian dinner spread. Leftovers keep in the fridge for up to 3 days - reheat gently with a splash of water to revive the sauce.

Bowl of vegan pasta alfredo with spring vegetables and sun-dried tomatoes

Recipe

Vegan pasta alfredo with asparagus, peas, yellow squash, and sun-dried tomatoes

Vegan Pasta Alfredo with Peas & Asparagus

5 from 40 votes
A creamy vegan pasta alfredo made with silken tofu instead of dairy — light, luscious, and packed with spring vegetables. Asparagus, sweet peas, yellow squash, and sun-dried tomatoes make every bite colorful and satisfying.
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Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings

Ingredients

Pasta & Vegetables

  • 12 ounces rotini, fusilli, farfalle, or other chunky pasta whole-grain preferred
  • 1 tablespoon extra-virgin olive oil
  • 3 cloves garlic minced
  • 10 ounces slender asparagus tough ends snapped off, cut into 1½-inch pieces
  • 1 cup frozen green peas or fresh shelled peas
  • 1 medium yellow summer squash quartered lengthwise and thinly sliced
  • ⅓ cup sun-dried tomatoes sliced (oil-packed or rehydrated)
  • ¼ cup fresh parsley or basil minced or thinly sliced

Silken Tofu Alfredo Sauce

  • 12.3 ounce package firm silken tofu drained
  • 2 tablespoons fresh lemon juice about ½ lemon
  • salt and freshly ground black pepper to taste

Instructions

  • Cook the pasta in a large pot of well-salted boiling water according to package directions until al dente. Drain and set aside, reserving ¼ cup of the pasta cooking water.
  • While the pasta cooks, combine the silken tofu and lemon juice in a blender or food processor. Blend until completely smooth and creamy, about 1 minute. Season with salt and pepper. Set aside.
  • Heat the olive oil in a large, wide skillet over medium heat. Add the garlic and sauté for 1 to 2 minutes until fragrant and lightly golden — do not let it brown. Add the asparagus, peas, squash, sun-dried tomatoes, and ¼ cup water. Cover and cook for 4 to 5 minutes, stirring once halfway through, until the vegetables are just tender-crisp.
  • Pour the silken tofu sauce over the vegetables and stir to coat. Cook over low heat for 1 to 2 minutes until heated through. If the sauce seems thick, stir in a splash of the reserved pasta water to loosen it.
  • Add the drained pasta to the skillet and toss well to combine everything. Stir in the fresh parsley or basil. Taste and adjust salt and pepper. Serve immediately.

Notes

Silken tofu: Firm silken tofu (such as Mori-Nu) blends into a perfectly smooth, dairy-free cream sauce. Do not substitute regular firm tofu — it won't blend smoothly. Soft silken tofu works too and gives a slightly thinner sauce.
Asparagus prep: Use slender asparagus spears — they're tender throughout and don't need peeling. If using thicker spears, peel the lower third of each stalk with a vegetable peeler.
Make it gluten-free: Use your favorite gluten-free pasta. Brown rice pasta or chickpea pasta both hold up well with this sauce.
Add protein: Stir in a drained can of white beans or a handful of shelled edamame with the vegetables for extra plant-based protein.

Nutrition (Estimate per Serving)

Calories: 444kcalCarbohydrates: 23gProtein: 9gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 7mgSodium: 63mgPotassium: 544mgFiber: 3gSugar: 1gVitamin A: 237IUVitamin C: 23mgCalcium: 105mgIron: 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 vegan creamy mushroom pasta.

Italian-Style Vegan Sausage and Peppers

by 6 Comments

Savory vegan sausage, sweet bell peppers, and tender onions simmered in a garlicky tomato sauce - this Italian classic goes plant-based without losing an ounce of flavor. It's hearty, colorful, and perfect spooned over pasta, grains, or tucked into a crusty roll.

vegan italian sausage and peppers in a white dish

This recipe updates the Italian classic, sausage and peppers, with vegan sausage. What I love most about this recipe is that it delivers big, familiar flavor with very little fuss. It's rustic in the best way. Nothing complicated. Just solid ingredients, cooked well, and layered together until everything tastes like it belongs in the same bowl.

And it's flexible. Serve it over pasta. Serve it with your favorite grains (I like farro!) Spoon it onto creamy polenta. Stuff it into a hoagie roll. Or honestly? Eat it straight from the skillet. I won't judge.

These Italian Vegan Sausage and Peppers are…

  • Hearty and satisfying without being heavy
  • Weeknight-friendly, ready in about 30 minutes
  • Naturally dairy-free and plant-based
  • Easy to customize depending on what peppers or sausage you have
  • Perfect for meal prep, since the flavors deepen as it sits

Key Ingredients & Substitutions

Vegan Italian Sausage - Choose your favorite plant-based Italian-style links. Slice them into coins or half-moons so they brown nicely. Browning is key here - it builds flavor before the sauce even begins.

Substitution tip: If you can't find Italian-style sausage, use plain vegan sausage and boost the seasoning with extra oregano, fennel seed, and a pinch of red pepper flakes.

Bell Peppers - A mix of red, yellow, and green adds sweetness and color. If you can find Italian frying peppers, even better - but standard bell peppers work beautifully.

Onion and Garlic - These are the aromatic backbone of the dish. Let the onions soften and lightly caramelize before adding garlic!

Crushed or Puréed Tomatoes - This creates the base for the sauce. If you prefer a chunkier texture, use crushed tomatoes. For a smoother finish, go with purée.

Dried Italian Herbs - Oregano is essential. Basil and thyme add balance. A pinch of red pepper flakes gives subtle heat.

Optional White Wine - A splash deglazes the pan and adds brightness. If you skip it, a squeeze of lemon juice at the end can add a similar lift.

Italian-style vegan sausage and peppers

Helpful Tips

  • Brown the vegan sausage well. Don't rush this step. A little caramelization goes a long way in boosting flavor.
  • Slice peppers evenly. Uniform strips cook at the same rate and give the dish that classic look.
  • Simmer gently. Once the tomatoes go in, let everything bubble softly so the flavors meld without over-reducing.
  • Taste before serving. A pinch of salt or splash of acidity at the end can make all the difference.

Storing & Freezing

One of the best things about this dish? It might taste even better the next day!

Refrigerator:
Let the vegan sausage and peppers cool completely before transferring to an airtight container. It will keep well in the fridge for up to 4 days. The flavors continue to deepen as it sits, making leftovers ideal for quick lunches or easy dinners.

Reheating:
Warm gently in a skillet over medium-low heat until heated through. If the sauce has thickened in the fridge, add a splash of water or vegetable broth to loosen it. You can also reheat it in the microwave in 30-second intervals, stirring between each.

Freezing:
This recipe freezes beautifully. Store in a freezer-safe container for up to 2 months. For best texture, freeze it without pasta or polenta - just the sausage and pepper mixture.

To reheat from frozen, thaw overnight in the refrigerator, then warm on the stovetop until hot throughout. If reheating straight from frozen, use a covered skillet over low heat and stir occasionally as it thaws and warms.

Also worth trying: our vegan creamy mushroom pasta.

Variations

  • Make It Spicy: Use hot Italian-style vegan sausage or increase the red pepper flakes.
  • Add Greens: Stir in a handful of baby spinach or chopped kale during the last few minutes of cooking.
  • Turn It Into a Sandwich: Pile the mixture into toasted rolls and top with vegan mozzarella for a classic sausage-and-peppers vibe.
  • Bulk It Up: Add sautéed mushrooms for extra umami and texture.
  • Serve Italian-Style: Round out an Italian dinner night by pairing this with our vegan zucchini lasagna or a simple side of zucchini with mint - a hearty, veggie-forward baked dish that complements these bold flavors perfectly. This mixture also makes a fantastic pizza topping on homemade vegan pizza dough.

Recipe

vegan peppers and sausage

Italian Style Vegan Sausage & Peppers

5 from 1 vote
Hearty Italian-style vegan sausage and peppers simmered in a rich tomato sauce with sweet bell peppers and onions. An easy, flavorful plant-based dinner perfect for pasta, polenta, or sandwiches.
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Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 servings

Ingredients

For Serving

  • cooked pasta, grains, or polenta optional for serving
US Customary - Metric

Instructions

  • Heat just enough of the oil to lightly coat the bottom of a large skillet, reserving the rest. Add the sausage and cook over medium-high heat, stirring frequently until all sides are golden brown. Remove from the skillet and set aside.
  • Heat the remaining oil in the same pan. Add the onion and sauté over medium-low heat until translucent. Add the garlic and peppers and sauté until all are soft and golden.
  • Stir in the optional wine, pureed tomatoes, and seasonings. Bring to a simmer, then cover and cook over low heat for 10 minutes.
  • Stir the reserved vegan sausage into the mixture. Season with salt and pepper. Serve at once, spooning some of the sausage and peppers mixture over individual servings of pasta, grains, or polenta, or on its own if you prefer.

Notes

You can use any brand of vegan sausage you prefer here. I have made this recipe with Field Roast, Tofurkey, and Beyond sausages. All work well. 
I served this vegan sausage over top of cooked farro. You may also choose to serve it over rice, pasta, or polenta. 

Nutrition (Estimate per Serving)

Calories: 672kcalCarbohydrates: 76gProtein: 37gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gCholesterol: 9mgSodium: 1507mgPotassium: 2379mgFiber: 23gSugar: 32gVitamin A: 8364IUVitamin C: 354mgCalcium: 438mgIron: 12mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Roasted Butternut Squash and Pasta Casserole

by 1 Comment

This hearty pasta casserole is loaded with flavor from roasted butternut squash and a velvety, dairy-free sauce, all finished with a golden, crunchy breadcrumb topping. It's comforting, easy to make, and guaranteed to have everyone coming back for seconds.

butternut squash and pasta casserole in a white baking dish

This is the kind of casserole you make when you're craving comfort food but still want to feel like a responsible adult. It's rich, creamy, baked to golden perfection. And, plot twist: there's no dairy, no cream, and no cheese.

I first made this on one of those in-between fall days - too warm for soup, too cool for salad, and just right for something slowly baked. It turned out to be one of those meals you don't expect to fall in love with, but then you go back for thirds and start texting people about it.

butternut squash and pasta casserole being eaten from a green bowl

Key Ingredients & Substitutions

  • Pasta - Short shapes like rotini or shells hold onto all that dreamy sauce best. You can use whole grain, gluten-free, or just classic white pasta.
  • Butternut Squash - Roasted until tender, then blended into the base of the sauce.
  • Onion - Sautéed until golden and sweet!
  • Silken Tofu - Don't fear the tofu! It makes the sauce ultra-creamy and keeps things nice and light. If you do not want to use tofu, you can substitute cooked (or canned) white beans for a similar consistency.
  • Nutritional Yeast - That umami-rich, cheesy flavor - without any dairy.
  • Nondairy Milk - Unsweetened, please. Just enough to help everything blend smoothly. You can use almond milk, cashew milk, or your own favorite.
  • Paprika - A dash for warmth and color, plus a little extra for sprinkling on top. Smoked paprika works well here also.
  • Breadcrumbs - For that golden, crunchy finish.

Helpful Tips

Make ahead tip! You can roast the butternut squash a day ahead and store it in the fridge. This makes prep time a breeze when you're ready to assemble the casserole.

Use the neck for cubes, the base for sauce. - The thicker neck of the squash stays firmer after roasting and is perfect for dicing into cubes for texture in the casserole. The softer base (the bulb) gets softer and blends best into a super creamy sauce.

Blend until smooth and silky. - Take your time when blending the butternut squash sauce. A high-speed blender will give you that ultra-velvety finish, but any blender or food processor will work with a little patience. If the mixture seems too dry, add a bit more almond milk.

Don't overcook the pasta. - Cook the pasta just to al dente. It'll soften more as it bakes, so this helps keep the texture just right.

Customize the topping. - No breadcrumbs? No problem. Use crushed crackers, panko, or even a sprinkle of chopped nuts for a crunchy finish.

Also worth trying: our creamy asparagus and pea pasta.

close up of my butternut squash and pasta casserole

Easy Variations

Add greens. - Stir in a handful of sautéed spinach or kale before baking for an extra boost of color and nutrients.

Make it smoky. - Add a pinch of smoked paprika or chipotle powder to the sauce for a subtle smoky flavor that plays well with the sweetness of the squash.

Gluten-free option. - Use your favorite gluten-free pasta and swap the breadcrumbs for gluten-free panko or crushed rice crackers.

Use zucchini instead of pasta. - Swap the pasta for thin zucchini strips to make a lighter, gluten-free version. For a fully developed take on that idea, check out our vegan zucchini lasagna.

Go herbaceous! - Mix in chopped fresh sage or thyme. A little goes a long way and pairs beautifully with the squash.

Protein boost. - Add cooked lentils, chickpeas, or vegan sausage slices to the mix before baking for a heartier, more filling dish.

Single-serve style - Divide the mixture into ramekins for mini casseroles. Perfect for dinner parties or easy meal prep! For another hearty baked casserole dinner, our vegan pot pie casserole is a crowd-pleasing comfort food classic. For a fresh summer side, also try our zucchini with mint. For a creamy weeknight pasta option, our vegan creamy mushroom pasta is a favorite.

More Tasty Recipes

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

Recipe

butternut squash and pasta casserole recipe

Roasted Butternut Squash and Pasta Bake

4.25 from 8 votes
This hearty pasta casserole is loaded with flavor from roasted butternut squash and a velvety, dairy-free sauce, all finished with a golden, crunchy breadcrumb topping. It's comforting, easy to make, and guaranteed to have everyone coming back for seconds.
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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Servings: 8

Equipment

Ingredients

  • 12 ounces pasta such as rigatoni or rotini
  • 2 tablespoons olive oil plus extra for topping
  • 1 large onion finely chopped
  • 1 medium butternut squash
  • ¼ cup nutritional yeast
  • 12.3 ounces firm or extra-firm silken tofu
  • ½ cup almond milk or other nondairy milk, unsweetened
  • ½ teaspoon paprika plus extra more for topping
  • salt and pepper to taste
  • ½ cup breadcrumbs
  • 2 tablespoons fresh parsley optional, chopped, for topping
US Customary - Metric

Instructions

  • Preheat the oven to 400°F (200°C).
  • Cut a medium butternut squash in half lengthwise. Scoop out the seeds and place both halves, cut side down, on a parchment-lined or lightly oiled baking sheet. Roast for 35-45 minutes, or until the wide (bulb) end is completely tender and can be easily pierced with a fork, but is not mushy. The narrow (neck) end should be tender but still hold its shape.
  • Let the squash cool until safe to handle. Gently remove the tough skin, so only the tender squash remains. Chop into cubes and set aside. You should get about 3 - 4 cups total.
  • While the squash is roasting, cook the pasta according to package directions, then drain and transfer to a large mixing bowl. Set aside.
  • Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 large finely chopped onion and sauté until golden and soft, about 8-10 minutes. Scoop out about ¼ cup of the cooked onion and set it aside to mix into the casserole later. The rest will go into the sauce.
  • Heat half of the oil in a medium skillet. Add the onion cook until golden. Transfer to a food processor or blender, leaving about ½ cup's worth aside for topping.
  • Blend the Sauce. In a blender or food processor, approximately ⅔ of the cubed squash, the remaining sauteed onion, silken tofu, nondairy milk, nutritional yeast, paprika, salt and pepper. Blend until completely smooth. The sauce should be velvety and pourable; add a splash more milk if needed.
  • In a large mixing bowl, combine the cooked pasta, remaining squash cubes, and the reserved ¼ cup of sautéed onion. Pour the creamy squash sauce over everything and stir gently to coat.
  • Transfer the mixture to a lightly oiled 2-quart casserole dish. Sprinkle the breadcrumbs over the top. Add a sprinkle of paprika and a drizzle of olive oil, if desired.
  • Bake uncovered at 400°F for 20-25 minutes, or until the top is golden and the edges are bubbling. For extra crispiness, broil for the last 2-3 minutes, watching closely.
  • Let the casserole sit for 5-10 minutes after baking. Garnish with parsley, if desired. This helps it set up and makes it easier to serve. Slice, scoop, and enjoy warm!

Nutrition (Estimate per Serving)

Calories: 297kcalCarbohydrates: 51gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 80mgPotassium: 578mgFiber: 4gSugar: 5gVitamin A: 10060IUVitamin C: 23mgCalcium: 104mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

 

Garlic Mustard Vinaigrette

by 1 Comment

This Garlic Mustard Vinaigrette proves that a simple dressing can pack a serious flavor punch. So, go ahead - shake things up and drizzle it on everything. Your taste buds will thank you!

garlic mustard vinaigrette
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If you've ever wondered what separates a good salad from a great one, the answer is often in the dressing. Enter this Garlic Mustard Vinaigrette - a simple, shake-and-go blend that's packed with bold flavors.

It's bright, garlicky (if you want it to be), and full of herby goodness, making it perfect for everything from crisp greens to roasted veggies.

This vinaigrette isn't just for salads, though. Drizzle it over grilled asparagus, use it as a marinade for tempeh, or even toss it with warm roasted potatoes for a quick, flavorful side dish. Trust me, you'll want to keep a bottle of this in your fridge at all times.

Why You'll Love This Garlic Mustard Vinaigrette

  • Quick and Easy: Made in minutes with just a cruet or jar.
  • Flavor-Packed: A zesty combo of garlic, mustard, and herbs.
  • Customizable: Adjust the mustard, garlic, or herbs to suit your taste.
  • Versatile: Perfect for salads, marinades, and roasted veggies.
  • Make-Ahead Friendly: Stores beautifully in the fridge for up to a week.

Ways to Use this Vinaigrette

This Garlic Mustard Vinaigrette isn't just a salad topper-it's a multitasking flavor hero! Here are some vegan-friendly ways to use it:

Salad Star: Toss with mixed greens, arugula, spinach, or kale for a bold, tangy kick. Add roasted chickpeas and avocado for a hearty vegan salad, or try it tossed with our vegan Greek pasta salad or our tabbouleh. Check out my fave vegan salad recipes here.

Grain Bowl Drizzle: Pour it over quinoa, farro, or couscous bowls loaded with roasted vegetables, nuts, and seeds.

Veggie Roasts: Use it as a marinade for veggies like zucchini, bell peppers, or mushrooms before roasting or grilling.

Potato Upgrade: Toss warm roasted or boiled potatoes with the vinaigrette for an instant potato salad that's light and zesty.

Quick Pickle: Marinate thinly sliced cucumbers, carrots, or radishes in the vinaigrette for a quick, tangy pickle.

Tofu Marinade: Soak tofu slabs in the vinaigrette before grilling, baking, or pan-frying for a savory burst of flavor.

Bread Dipper: Serve it as a dip for crusty bread alongside a plant-based charcuterie board.

Pasta Salad Hero: Mix it into a cold pasta salad with cherry tomatoes, olives, and fresh herbs for a Mediterranean-inspired dish.

Roasted Chickpeas: Toss cooked chickpeas with the dressing and roast until crispy for a protein-packed snack or salad topper.

More Tasty Recipes

If you love this simple vinaigrette dressing, be sure to check out all my vegan sauces and dressings, plus these other delicious recipes:

Recipe

garlic mustard vinaigrette

Garlic Mustard Vinaigrette

5 from 1 vote
This simple Garlic Mustard Vinaigrette packs a serious flavor punch.
Print Pin Save
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 8 servings

Ingredients

Instructions

  • ½ cup extra-virgin olive oil
  • Juice of ½ lemon
  • ¼ cup balsamic vinegar
  • 2 to 3 tablespoons grainy mustard, to taste
  • 1 clove garlic, crushed, optional
  • ¼ teaspoon each: dried oregano, dill, and basil
  • Freshly ground black pepper to taste

Notes

This recipe makes approximately one cup of dressing.

Nutrition (Estimate per Serving)

Calories: 130kcalCarbohydrates: 2gProtein: 0.2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 44mgPotassium: 19mgFiber: 0.2gSugar: 1gVitamin A: 6IUVitamin C: 0.2mgCalcium: 8mgIron: 0.3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Yellow Squash Soup

by Leave a Comment

This Yellow Squash Soup turns an often overlooked veggie into a light, healthy, and delicious meal! With just a few simple ingredients and a quick cook time, it's perfect for busy weeknight dinners.

yellow squash soup vegan

Yellow squash is an underrated vegetable, that really deserves a lot more attention in the kitchen! As a summer squash, it's lighter in texture and has a mild flavor that works with many types of dishes. I especially love it in summery tacos or in a simple summer squash sauté.

But one thing I hadn't done with yellow squash before is soup! So this recipe was a bit of an experiment, but I sure am glad I tried it. This yellow squash soup turned out so tasty and it couldn't be any simpler to make. 

yellow squash soup vegan

This Yellow Squash Soup is:

  • Easy to Make: With just 10 minutes of prep and a handful of simple ingredients, you'll have a delicious homemade soup on the table in no time.
  • Healthy and Light: Packed with fresh veggies and a flavorful broth, this soup is low in calories yet incredibly satisfying.
  • Customizable: You can easily adjust the thickness and spice level of this soup to suit your taste. Want it thicker? Use less broth. Prefer a kick of heat? Add extra red pepper flakes!
  • Perfect for Meal Prep: This soup stores well and is great for making ahead of time. It's just as delicious (if not better) the next day.
  • 100% vegan! 
yellow squash soup vegan

Key Ingredients & Substitutions

Yellow Squash: The star ingredient! Yellow squash has a mild, slightly sweet flavor and becomes wonderfully creamy when pureed. You could also try this recipe with zucchini or a combination of the two if you like.

Onion & Garlic: These aromatics form the flavorful base of the soup, adding depth and richness. Feel free to adjust the amount of garlic to your taste.

Thyme: This herb adds a subtle earthy note that complements the sweetness of the squash. Dried thyme is called for here, but fresh thyme would work beautifully as well - just double the amount if you're using fresh.

Red Pepper Flakes: Just a touch adds a hint of heat, but you can dial it up or down depending on your spice preference. If you're not into spicy food, you can omit this altogether.

Vegetable Broth: This forms the base of the soup and helps bring everything together. For a fresher flavor, you can use a homemade veggie broth.

yellow squash soup vegan

Helpful Tips for Making the Best Yellow Squash Soup

Don't Rush the Onion and Garlic: Take your time cooking the onion and garlic. Let them soften and become fragrant before adding the squash. This step adds depth and flavor to the soup.

Adjust the Broth to Your Preference: Start with 2 cups of broth and add more as needed after pureeing to reach your desired consistency. If you like a thicker, heartier soup, you might want to stick with the smaller amount of broth.

Blending the Soup: An immersion blender is perfect for pureeing the soup right in the pot, but if you don't have one, you can use a regular blender. Just be sure to blend in batches and let the soup cool slightly before transferring it to the blender.

Garnish Options: Want to jazz up your bowl? Add a dollop of sour cream, a sprinkle of fresh herbs, or some crunchy croutons. A drizzle of olive oil or a few extra red pepper flakes can also elevate the presentation and flavor.

yellow squash soup vegan

Variations to Try

Creamy Yellow Squash Soup

For an extra creamy texture, stir in a splash of coconut milk at the end of cooking. This will add richness while keeping the soup silky smooth.

Zucchini and Yellow Squash Soup

Mix things up by adding zucchini along with the yellow squash. It's a great way to use up summer veggies and adds a little variety to the flavor.

Spicy Squash Soup

Increase the amount of red pepper flakes or add a pinch of cayenne for a spicier version of this soup. You can also top it with a drizzle of hot sauce for an extra kick.

yellow squash soup vegan

Serving Suggestions

This soup is versatile and can be served as a starter for a bigger meal, or as a main dish on its own. Try pairing it with a green salad or a slice of crusty bread for a light, satisfying meal. It's also great as a side dish for a vegan grilled sandwich or alongside roasted veggies for a wholesome, plant-based meal.

Also worth trying: our creamy asparagus and pea pasta.

Also worth trying: our miso butternut squash soup.

Also worth trying: our vegan pumpkin mac and cheese.

Also worth trying: our zucchini with mint.

yellow squash soup vegan

Storage & Reheating

Got leftovers? Lucky you! This soup stores well, making it a great choice for meal prep.

Fridge: Store in an airtight container in the fridge for up to 4 days. The flavors will deepen as it sits, making it even more delicious the next day.

Freezer: If you want to save it for later, freeze the soup in individual portions for up to 3 months. Just thaw in the fridge overnight before reheating.

Reheating: Reheat the soup on the stovetop over medium heat, adding a splash of broth or water if it has thickened too much.

yellow squash soup vegan

More Vegan Recipes

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

Also try: our Glazed Baked Onions.

Recipe

yellow squash soup vegan

Yellow Squash Soup

No ratings yet
This Yellow Squash Soup is light, healthy, and delicious! With just 10 minutes of prep and a handful of simple ingredients, it's perfect for busy weeknight dinners.
Print Pin Save
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings

Ingredients

US Customary - Metric

Instructions

  • In a large pot over medium heat, add the onion, garlic, thyme, salt and red pepper flakes. Cook, stirring frequently, until the onion starts to soften.
    yellow squash soup vegan
  • Add the yellow squash and cook until it begins to soften. Add 2 cups of broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until the veggies are very tender.
    yellow squash soup vegan
  • Use an immersion blender to puree the soup.
    yellow squash soup vegan
  • Add additional broth until desired consistency is achieved.
    yellow squash soup vegan
  • Serve garnished with additional red pepper flakes if desired.
    yellow squash soup vegan

Nutrition (Estimate per Serving)

Calories: 116kcalCarbohydrates: 12gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 886mgPotassium: 567mgFiber: 3gSugar: 7gVitamin A: 755IUVitamin C: 36mgCalcium: 41mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Pot Pie Casserole

by Leave a Comment

Is there anything better than a homemade pot pie? A vegan one, of course! There's something about that flaky crust, savory filling, and rich aroma that makes everything feel right in the world. 

holiday main dish

If you thought pot pie couldn't get any better, let me introduce you to this Vegan Pot Pie Casserole - a plant-based version of the classic dish that's every bit as satisfying, hearty, and delicious. It's perfect for cozy family dinners, meal prepping, or just indulging in a comforting, home-cooked meal. It's also one of my family's favorite holiday main dishes!

Plus, this comfort food is entirely plant-based, making it a feel-good dish in more ways than one. Whether you're a committed vegan or just looking to try something new, this pot pie will have you digging in for seconds.

holiday main dish

This Vegan Pot Pie Is...

  • Hearty and Satisfying: Packed with vegetables and potatoes, it's a meal that fills you up and leaves you feeling content.
  • Easy to Make: With simple ingredients and straightforward steps, this pot pie comes together without a fuss.
  • Flaky and Golden: Thanks to the combination of vegan butter and shortening, the crust is perfectly flaky and delicious.
  • Versatile: You can add or swap out veggies based on what you have or prefer.
  • Perfect for Leftovers: This pie tastes even better the next day, making it ideal for meal prepping or enjoying throughout the week.
vegan pot pie ingredients

Key Ingredients & Substitutions

Flour: All-purpose flour is used for both the crust and thickening the filling. If you're looking for a gluten-free option, try using a 1:1 gluten-free flour blend.

Vegan Butter and Vegetable Shortening: These ingredients are the secret to a flaky, tender crust. Even though vegan butter and shortening are made with largely the same ingredients, the butter has more moisture, making them a bit different to work with. I'm a big fan of the Earth's Balance Buttery Sticks for a vegan butter. If you don't have shortening, you can use all vegan butter, but the combination of both gives the best texture. 

Ice Water: Helps bring the dough together without making it too sticky. Make sure it's really cold to keep the fat from melting before the crust bakes.

Onion and Garlic: These aromatics add depth and flavor to the veggie filling. You can substitute shallots for a slightly sweeter taste.

Frozen Mixed Veggies: A convenient and colorful mix of peas, carrots, green beans, and corn. The downside of frozen veggies tends to the texture, but it works just fine in a gravy-esque filling like this one. Feel free to use fresh veggies if you prefer or add your own favorites like mushrooms or zucchini.

Potato: Adds heartiness and texture to the filling. A medium white or Yukon gold potato works especially well, but you can use sweet potatoes for a bit of a spin on the traditional recipe.

Vegetable Broth: The base of the sauce, giving it a rich and savory flavor. Use a low-sodium broth to control the salt level, or make your own broth for even more flavor.

Dried Thyme: A classic herb for pot pies, adding a warm, earthy note. You can also use fresh thyme or experiment with other herbs like rosemary or sage.

Vegan "Chicken": I don't used processed ingredients like this too often, and it is totally optional. But in this case, some vegan "chicken" adds a great texture and makes the pot pie even more filling. You can find options in most grocery stores these days, or substitute with chickpeas or tofu for a protein boost.

adding the vegan chicken

Helpful Tips for Making Vegan Pot Pie Casserole

Keep the Dough Cold: Cold ingredients are key to a flaky crust. If your kitchen is very warm, chill the flour and the mixing bowl in the fridge before you start cooking.

Don't Overwork the Dough: Mix just until the dough comes together to keep it tender. Overmixing can make it tough and chewy.

Season to Taste (and taste often!): Don't be afraid to taste the filling before it goes into the pie. Adjust the salt, pepper, and herbs to your liking. 

Cover the Edges: If you notice the edges of the crust browning too quickly, cover them with foil to prevent burning.

Let It Rest: Allow the pie to cool for at least 20 minutes before slicing. This helps the filling set and makes it easier to cut clean slices.

Also worth trying: our vegan creamy mushroom pasta.

golden crust after baking in the oven

Storing & Freezing

Store leftover pot pie in an airtight container in the refrigerator for 3-5 days. You can also freeze leftovers for up to two months. I recommend slicing into portions and freezing in individual containers for easy reheating. To reheat, simply defrost, transfer to an oven safe dish, and warm in the oven.

Transferring the hot filling to the pie crust

Variations

Mushroom Pot Pie

Add a mix of your favorite mushrooms to the filling for a rich, umami flavor that pairs perfectly with the creamy sauce. Sliced portobellos work well, or shiitakes for a fun twist.

Southwestern Pot Pie

Spice things up by adding a can of green chilies, a teaspoon of cumin, and a handful of chopped cilantro. Top with sliced avocado before serving.

Root Vegetable Pot Pie

Swap out the frozen veggies for a mix of roasted root vegetables like parsnips, turnips, and sweet potatoes for a wintery twist.

Herbed Crust

Add fresh herbs like parsley, thyme, or rosemary right into the crust dough for an extra layer of flavor.

Make Mini Pot Pies

Instead of one large pot pie, try making several personal sized ones instead. Just divide the filling amongst four mini pie dishes (like these), and top each with its own crust. Bake time will be less, more like 20-25 minutes, depending on the size of your baking dishes.

holiday main dish vegan pot pie

More Tasty Vegan Recipes

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

Recipe

holiday main dish vegan pot ie

Vegan Pot Pie Casserole

5 from 1 vote
This Vegan Pot Pie Casserole is a plant-based version of the classic dish that's every bit as satisfying, hearty, and delicious. A feel-good family favorite main dish!
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Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8 servings

Ingredients

For the crust:

For the filling:

  • 3 tablespoons vegan butter
  • 1 small onion diced
  • 3 cloves garlic minced
  • ¼ cup flour
  • 2 ½ cups vegetable broth
  • 3 cups frozen mixed veggies
  • 1 cup chopped potato about one medium potato
  • ½ teaspoon salt
  • ½ teaspoon dried thyme leaves
  • 2 cups chopped vegan "chicken" optional
US Customary - Metric

Instructions

  • Instructions:

For the crust:

  • In a large bowl, whisk together the flour and salt. Cut in the shortening and butter until only pea sized lumps remain.
    flour and salt. shortening and butter
  • Stir in the ice water, 1 tablespoon at a time until the dough comes together.divide the dough evenly into two small discs.
    mixing the dough for vegan pot pie
  • Roll half the dough out into a 12" circle and place into the bottom and up the sides of a deep dish pie plate. Place the pie plate in the fridge
    dough for vegan pot pie casserole
  • Roll the second dough disc into a 10" circle and place in the fridge to chill while you make the filling.

For the filling:

  • Preheat the oven to 400F.
  • In a large pot over medium heat, melt the vegan butter. Add the onion and garlic and cook, stirring frequently, until the onion turns translucent.
    melting the vegan butter
  • Sprinkle the flour overtop and stir, then cook for an additional 1-2 minutes. Slowly pour in the vegetable broth, whisking constantly to avoid lumps.
  • Add the frozen veggies, chopped potato, salt and thyme and mix to a simmer. Allow to cook, stirring frequently, about 10 minutes, or until the potato is starting to feel tender.
    mixed vegetables in vegan pot pie
  • Stir in the vegan chicken.
    adding the vegan chicken
  • Transfer the hot filling to the pie crust.
    Transferring the hot filling to the pie crust
  • Then add the top crust and cut away the excess.
    adding the top crust
  • Crimp the edges.
    Crimping the edges
  • Slice venting holes in the top crust.
    Slicing venting holes in the top crust
  • Then bake in the oven for 60 minutes, or until the filling is bubbly and the crust is golden (if the edges of the crust gets too brown cover with foil for the last 20 minutes of baking)
    holiday main dish
  • Allow to cool for 20 minutes before slicing.
    holiday main dish vegan pot pie

Nutrition (Estimate per Serving)

Calories: 508kcalCarbohydrates: 46gProtein: 13gFat: 31gSaturated Fat: 6gPolyunsaturated Fat: 14gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 1mgSodium: 1492mgPotassium: 370mgFiber: 7gSugar: 2gVitamin A: 4096IUVitamin C: 14mgCalcium: 56mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

30-Minute Madras Lentils (Vegan)

by 1 Comment

This quick and easy version of Indian Madras Lentils is ideal for a fast and flavorful weeknight meal. Serve it with a side of basmati rice or warm flatbread for a healthy and hearty vegan dinner. Enjoy!

easy madras lentils

As the days grow shorter and the nights cooler, there's nothing quite like a bowl of warm, spiced lentils to wrap up your day. Enter these vegan Madras Lentils: a dish that's as comforting as it is quick. It's a modern twist on a classic Indian dish - that you can make with easy ingredients and no special equipment.

So, next time you're in need of a quick culinary escape, let these Madras Lentils transport you to the bustling streets of Chennai, where flavors are always rich and life is full of zest.

What are Madras Lentils? 

Despite the fact that you can find the term "Madras Lentils" on both Indian menus and store bought offerings, it's not truly an authentic Indian dish. It's more of a Western creation. 😉 

The name 'Madras' comes from the former title of the city now known as Chennai. The dish referred to as 'Madras lentils' is a westernized version of several classic Indian lentil dishes, inspired by the flavors and cuisine of Madras.

Madras lentils draw inspiration from dishes like 'Dal Makhani' or 'Maa ki Dal' which are made with whole black lentils and kidney beans, slow-cooked to perfection with aromatic spices and often finished with butter and cream for richness. The 'Madras' version keeps the essential elements of this comfort food intact - lentils, beans and spices - while omitting the dairy. Perfect for a vegan diet! 

While 'Madras lentils' may not be all that authentic - it sure is popular. And it's also one of the simplest Indian recipes that you can make at home in your own kitchen! 

easy madras lentils

Why You'll Love This Recipe

Who says comfort food can't be nutritious and delicious? These Madras lentils are:

  • Healthy & Wholesome. Packed with plenty of plant based protein and fiber, this is a hearty dish that satisfies without weighing you down.
  • Quick enough for a Weeknight Dinner. This simplified version of the original dish can be made without a pressure cooker and cooks in under 30 minutes thanks to the use of canned lentils and beans.
  • An easy one pot vegan meal! Less fuss and less mess. 
easy madras lentils

Ingredients & Substitutions

Canned Black Lentils & Kidney Beans

These pantry staples are the stars of the dish! The traditional version of Madras Lentils uses dried beans and lentils that need to be soaked and simmered for a long time. Using the canned versions delivers great results in way less time!

Classic Indian Spices

Cumin, turmeric, garam masala, and coriander all play their part in creating the quintessential Indian flavor profile we all love.

Tomato Options

No crushed tomatoes? No problem. Feel free to use fresh diced tomatoes or even tomato puree in a pinch.

Spice Swap

If garam masala isn't on hand, try a blend of cinnamon, cloves, and nutmeg to mimic its warm, sweet notes.

Oil Alternatives

While olive oil is a great choice, coconut oil can add a subtle sweetness and vegan butter will give a richer flavor.

easy madras lentils

Helpful Tips

Rinse the Lentils and Beans. Canned legumes can be very high in sodium. Use a strainer to give both the beans and lentils a good rinse under cold water to remove all that extra salt before cooking.

Cook it Low and Slow. Even though this is a quick recipe, giving the dish some time to simmer at the end will deepen the flavors. So don't get impatient!

Serving Suggestions. Pair these Madras Lentils with fluffy basmati rice, a warm piece of vegan naan bread, or even serve atop a baked potato for a fun twist! For a complete Indian dinner spread, serve alongside our bhindi masala, our quick vegetable curry, or our aloo gobi.

Get Garnishes! Fresh cilantro adds a pop of color and a burst of freshness to the dish. You may also want to serve your madras lentils with a handful of chopped onions, slivered chili peppers, or a dollop of vegan raita.

Storing Leftovers. Store leftover Madras Lentils in a covered container in the fridge for 3-4 days, or freeze for up to 2 months. To serve the lentils again, allow them to defrost (if frozen) and warm on the stovetop over medium heat.

easy madras lentils

Variations

Add more plant based protein. Amp up the protein by adding cubes of firm tofu or tempeh to the curry! 

Add more veggies. Feel free to add more fresh veggies to the dish as well. Bell peppers, zucchini, mushrooms, or kale are all great additions. 

More Vegan Indian Recipes

If you love these Madras Lentils, be sure to check out these other tasty vegan ideas: 

Also try: our Easy Vegan Dal Tadka.

Recipe

easy madras lentils

30-Minute Madras Lentils (Vegan)

5 from 2 votes
Serve this easy Madras Lentils with a side of basmati rice or warm flatbread for a healthy and hearty vegan dinner. Enjoy!
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 -6 servings

Ingredients

  • 2 cans 15 ounces each black lentils, drained and rinsed
  • 1 can 15 ounces red kidney beans, drained and rinsed
  • 2 tablespoons olive oil or any vegan cooking oil
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1- inch piece ginger minced
  • 1 green chili slit (optional, adjust to heat preference)
  • 1 teaspoon cumin seeds
  • ½ teaspoon ground turmeric
  • ½ teaspoon red chili powder
  • 1 ½ teaspoons garam masala
  • 1 teaspoon ground coriander
  • 1 can 14 ounces crushed tomatoes
  • Salt to taste
  • 1-2 cups vegetable broth or water for desired consistency
  • 1 tablespoon vegan butter or additional olive oil for a buttery flavor
  • Fresh cilantro leaves for garnish
US Customary - Metric

Instructions

  • Prepare the Canned Lentils and Beans: Since the canned lentils and beans are pre-cooked, simply rinse them to remove any excess sodium and set aside.
  • Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the cumin seeds and wait until they start to crackle. Then, add the onions, garlic, ginger, and green chili. Sauté until the onions are soft and golden.
  • Add the Spices: Stir in the turmeric, red chili powder, garam masala, and ground coriander. Cook the spices for about a minute until they are fragrant.
  • Cook the Tomato Base: Add the crushed tomatoes and salt to the pot. Let the mixture simmer until it thickens slightly, which should take about 8-10 minutes.
  • Combine with Lentils and Beans: Add the rinsed lentils and kidney beans to the pot. Mix well with the tomato and spice mixture.
  • Adjust Consistency: Pour in the vegetable broth or water to reach the consistency you like for your dal.
  • Simmer: Allow the mixture to come to a gentle boil, then reduce the heat and simmer for 10-15 minutes to blend the flavors together.
  • Finish with Vegan Butter: Stir in the vegan butter or extra olive oil right before you're ready to serve.
  • Garnish: Sprinkle with freshly chopped cilantro for a touch of color and freshness.

Nutrition (Estimate per Serving)

Calories: 126kcalCarbohydrates: 6gProtein: 1gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gSodium: 303mgPotassium: 86mgFiber: 2gSugar: 2gVitamin A: 207IUVitamin C: 4mgCalcium: 21mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Vodka Pasta

by 4 Comments

This vegan vodka pasta is my all time favorite pasta dish. Perfectly cooked rigatoni tossed in a savory and creamy vegan vodka sauce. Yum!

vegan vodka pasta being served from the pan
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Growing up in an Italian family meant eating my fair share of pasta dishes. Ok, probably way more than my share. And I've traditional vodka pasta was always one of my favorites.

So I finally spent the time to figure out how to vegan-ize this traditional Italian recipe. And here it is - vegan vodka pasta!

The vegan vodka sauce is super rich and creamy thanks to some key ingredients like coconut milk and nutritional yeast. And I have to say - this is one darn good vegan pasta dish.

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!

The Ingredients

The vegan vodka pasta is easy to make with simple ingredients that you probably already have in your pantry. Then just toss with your favorite pasta and mangia!

ingredients for vegan vodka pasta
  • Pasta of your choice. I used rigatoni!
  • Vodka. Obviously!
  • Red onion.
  • Garlic.
  • Crushed red pepper flakes.
  • Tomato paste.
  • Coconut milk. You want the canned variety - like this.
  • Nutritional yeast.
  • Fresh parsley. Optional, for a garnish.
  • Olive oil, salt, and pepper.

See the recipe card below for detailed measurements and instructions.

How to Make Vegan Vodka Sauce - Step by Step

While this vegan vodka pasta tastes like it took all day to make, it's actually easy to throw together in about 20 minutes. Perfect for an easy weeknight meal!

cooking the tomato paste, onions, and herbs for the vodka sauce

On the stovetop, sauté the onion, garlic, crushed red pepper, salt, and black pepper. Add the tomato paste.

adding coconut milk and nutritional yeast to the vegan vodka sauce

Add the vodka! Then stir in the coconut milk and nutritional yeast.

mixing the vegan vodka sauce until creamy

Stir until the vodka sauce is nice and creamy, and bring to a simmer.

tossing the vegan vodka sauce with rigatoni pasta

Toss the vegan vodka sauce with your favorite pasta and enjoy!

And there you have it! A deliciously simple vegan vodka pasta that's ready in under 30 minutes. What's not to love?

vegan vodka pasta in a pan

Hint: While you can use any pasta of your choice, penne or rigatoni pasta is the most traditional choice. And it works well because the vodka sauce clings to all those little ridges!

Variations

Make it without vodka. You can omit the vodka from your vodka sauce, and you'll still end up with a delicious spicy, garlicky tomato sauce.

Make it gluten free. This vegan vodka pasta is gluten free when made with a gluten free pasta, like this chickpea pasta.

Add veggies. While a traditional vodka pasta doesn't contain any extras, you can make this dish a bit heartier by adding sauteed veggies like bell peppers, onions, or zucchini. You could even add chickpeas for a protein boost!

vegan vodka pasta being served on a plate

Storing Vodka Pasta

Store any leftover vodka pasta in the refrigerator for 3-5 days, in an airtight container. You can also freeze the vodka sauce for 2-3 months.

If freezing, freeze the sauce on its own in an airtight container. Then defrost, warm on the stovetop, and toss with cooked pasta.

What vodka should I use?

Any unflavored vodka will work just fine. It does not need to be fancy or expensive. But as with wine, I don't recommend cooking with anything you wouldn't be willing to drink!

plate of vegan vodka pasta

More Vegan Recipes

If you love this vegan vodka pasta, be sure to check out these other tasty recipes:

Recipe

vegan vodka pasta

Vegan Vodka Pasta

4.99 from 87 votes
This vegan vodka pasta is my all time favorite pasta dish. Perfectly cooked rigatoni tossed in a savory and creamy vegan vodka sauce. Yum!
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings

Ingredients

US Customary - Metric

Instructions

  • Bring a large pot of salted water to a boil, add the rigatoni and cook until al dente; drain but reserve ½ cup of the cooking water for use in the sauce
  • While the pasta cooks, get started on the sauce by using a large skillet or pot over medium heat, then adding olive oil, red onion, garlic, salt, and peppers and cooking, stirring frequently, until the onions begin to soften
  • Add the tomato paste and cook an additional 2-3 minutes
  • Pour in the vodka and allow the alcohol to evaporate, about 4-5 minutes
  • Stir in the coconut milk and nutritional yeast, and bring to a light simmer, then slowly add the pasta water until desired consistency has been reached
  • Serve the sauce over the noodles and garnish with fresh parsley if desired

Nutrition (Estimate per Serving)

Calories: 386kcalCarbohydrates: 49gProtein: 10gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 325mgPotassium: 491mgFiber: 3gSugar: 4gVitamin A: 343IUVitamin C: 6mgCalcium: 33mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Farro Bowl

by 1 Comment

My farro bowl is one recipe you will love to make over and over again. This is loaded with farro, arugula, sweet potatoes, chickpeas, cucumbers and more all drizzled with a homemade dressing. 

farro bowl

Hearty, filling, and nutrient rich is what you will get with this quick and easy farro bowl. Also make sure to try out these other 12 Farro bowls, learn how to cook farro perfect every time, and my chickpea buddah bowl. 

This Farro Bowl Recipe Is...

  • Vegan 
  • Vegetarian 
  • Nutrient Rich 
  • Great for Meal Prep Friendly 
  • Homemade Dressing 

How to Make A Farro Bowl 

farro bowl

Full steps on how to make a farro bowl are in the printable recipe card at the bottom of the post. This is a quick walk through. 

  1. Cook your farro as directed on the package. 
  2. Preheat the oven and add your sweet potatoes, chickpeas and bell peppers on pan. Drizzle with oil and season. 
  3. Bake as directed, flipping halfway through. 
  4. While vegetables are cooking you will mix up your dressing. 
  5. Add the farro, and veggies into the bowl along with cucumbers and then drizzle over the dressing. Top with pepitas and enjoy. 

Helpful Tips For Success 

farro bowl

Sheet Pan 

I like to use a rimmed sheet pan when I roast vegetables in the oven. I find that it is going to offer the best space so you can cook in a single layer. Otherwise you will find you need a larger pan so things don't overlap. 

Flipping Halfway Through Roasting 

Make sure that you flip the vegetables half way through roasting. That way both sides of the vegetables will brown evenly. 

Variations to Farro Bowl 

farro bowl

Dressing 

I made this homemade dressing but you are more than welcome to swap it out with something else if you want. I find the dressing compliments the farro and vegetables nicely. 

Vegetables Used 

So this dish can be made with almost any vegetable. Broccoli, kale, spinach, zucchini and the list goes on. Feel free to pick and choose what vegetables you are wanting. 

Artificial Sweetener 

If you do not want to use maple syrup you can use an agave or artificial sweetener of choice or leave the syrup out altogether if you don't want added sugar into the bowl. 

Farro Bowl FAQs

farro bowl

What does farro go with?

Farro is very versatile, and is generally used in making bowls or salads. I love making bowls as you can pile on all the veggies you want and enjoy the rich flavors. 

Is farro a carb or protein?

You will find that farro is a high protein grain. You will find it is a great way to get some added protein in to your daily diet. It does contain carbohydrates as well. 

Which is healthier quinoa or farro?

Farro has more carbs but also is more nutrient rich compared to quinoa. So it is up to you if you want to reduce your carb intake or not. But both of these items are healthy compared to, say, rice. 

Recipe

farro bowl

Farro Bowl

5 from 2 votes
This easy farro bowl makes for a quick, easy, and healthy meal. Hearty farro, fresh veggies, and a creamy avocado dressing. And it's vegan friendly too!
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 servings

Ingredients

For the bowl:

  • 1 cup farro cooked according to package directions
  • 1 can chickpeas rinsed and drained
  • 1 medium sweet potato peeled and cut into small pieces
  • 1 bell pepper diced
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • 2 cups arugula
  • 1 cup chopped cucumber peeling optional
  • ½ cup roasted Pepita

For the dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons parsley chopped
  • 1 tablespoon basil chopped
  • 1 tablespoon maple syrup
  • ½ teaspoon salt
  • 1 lemon juiced
  • 1 large avocado diced
  • 1 clove garlic
US Customary - Metric

Instructions

  • Prepare farro according to the package directions, set aside
  • Preheat oven to 425 F, line baking sheet with parchment paper
  • Place chickpeas, sweet potato, bell pepper on prepared baking sheet, then drizzle with olive oil and sprinkle with smoked paprika, garlic powder and salt and toss to evenly coat
    farro bowl
  • Bake in preheated oven 20 minutes, stirring once halfway through
    farro bowl
  • Meanwhile, prepare dressing by adding olive oil, parsley, basil, maple syrup, salt, lemon juice, avocado, and garlic to a large food processor and pulse until smooth.
    farro bowl
  • Add a small amount of water if desired to thin the dressing.
    farro bowl
  • Divide the the farro, roasted chickpeas, sweet potatoes, peppers, spinach, cucumber and Pepitas into 4 bowls, top with dressing and serve immediately
    farro bowl

Nutrition (Estimate per Serving)

Calories: 590kcalCarbohydrates: 67gProtein: 13gFat: 33gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 0.01gSodium: 632mgPotassium: 949mgFiber: 16gSugar: 9gVitamin A: 10357IUVitamin C: 65mgCalcium: 91mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

25+ Best Vegan Recipes For Summer

by Leave a Comment

We've rounded up our best vegan recipes for summer! From smoothies and muffins for breakfast, refreshing sweet treats like Vegan Strawberry Mango Popsicles and Vegan Banana Pudding to delightful sushi sandwiches and easy one-skillet recipes for meatless lunch or dinners, they're all easy to make and enjoy all through the warm season.

Also try: our zucchini with mint.

best vegan recipes

25+ Best Vegan Recipes For Summer

Breakfast

Strawberry-Vanilla Maca Smoothie

Our strawberry-vanilla maca smoothie is the perfect start to your day! Thanks to the maca powder and delightful fresh fruit, it's packed with incredible health benefits. This smoothie has a soft, creamy, strawberry-vanilla flavor, and it takes only five minutes to make! Our strawberry-vanilla maca smoothie is a filling, nutritious breakfast idea that has a delicious taste.

Vegan Blueberry Pancakes

Vegan blueberry pancakes make the perfect addition to your Saturday brunch. We bet it will be your new favorite pancake recipe, actually! These pancakes are made with simple ingredients and have a satisfying, fluffy texture. They're incredibly fragrant and are a one-bowl recipe. Easy preparation, simple clean-up, and tasty pancakes! These vegan blueberry pancakes are going to be the most requested breakfast.

Lemon Blueberry Muffins

Muffins are perfect for any time, so we put these lemon blueberry muffins with our breakfast, but we certainly encourage enjoying them at any time of the day. They have a soft, subtle lemon flavor with a perfect muffin texture.

Salads

Best Vegan Potato Salad

Our vegan potato salad recipe is the best. It makes the ideal summer side dish and delivers a satisfying flavor. It is made with flavor-packed fresh herbs and an abundance of vegetables. Vegan potato salad has a great texture and an earthy flavor to it. It is a great salad for all your summer bbqs' and potlucks.

Massaged Kale Salad with Orange-Miso Dressing

Massaged kale salad with orange-miso dressing is a comforting, cozy, and satisfying dish. It is gluten and oil-free and prepared with an abundance of rich, healthy greens. This kale salad is hearty and will keep you full for a long time. It also looks quite pretty on a plate.

Main Dishes

Marinated Mushrooms With Wild Rice

Marinated mushrooms with wild rice makes a great option for a meatless dinner. It is easy to make and ready to enjoy in less than an hour. Marinated mushrooms with wild rice also looks great on a dish. It’s a wonderful meal to serve for guests as well.

Vegan Sushi Sandwich

Our vegan sushi sandwich takes some effort, we admit, but it's also absolutely DELISH to the max! It's a delightful sandwich for all sushi-lovers and makes a great lunch or dinner.

Vegan White Beans and Kale Skillet

Vegan white beans and kale skillet is packed with nutrition. It is a hearty meal with white beans, kale, sweet onions, and a handful of other delicious ingredients. This skillet recipe is Italian-inspired and guaranteed to give great taste! Not only is vegan white beans and kale skillet super delicious, but its' also easy to toss together. It's a great hearty dinner for a busy work week.

Vegan Zucchini Noodles with Vegan Bolognese

Vegan zucchini noodles with vegan bolognese is a healthy and well-balanced vegan meal. It is entirely plant-based and low-carb but massively tasty. This vegan noodle dish recipe even has all the secrets you need to make the best-tasting zucchini noodles right at home.

Zucchini Fritters

These little fritters are a great meal, apple, or snack. Even your kids will love them! Our zucchini fritter recipe is healthy and has the best texture. They're perfectly crispy on the outside, and you're greeted with soft deliciousness on the inside. These zucchini fritters are low calories and taste great paired with creamy cashew cream cheese. You can't go wrong with fritters, and these zucchini-based ones are the best.

Ginger Grilled Tofu

Ginger-grilled tofu is a great recipe. It has a satisfying flavor and can be served alongside nearly anything. Try steamed or grilled veggies, your favorite garden salad, or some rice. Ginger-grilled tofu is a versatile dish that compliments any side dish.

Portobello Mushroom Steak

This vegan steak is easy to whip up and tastes fantastic. In addition to this, it is a very versatile meat replacement. You can easily serve this vegan steak to guests at a summer bbq or a potluck. It looks beautiful and can be paired with your favorite steak side.

Portobello Mushroom Wraps with Creamy Coleslaw

Perfect for a hearty lunch or refreshing dinner, these portobello mushroom wraps are the perfect balance of creamy and tangy. They're easy to make, low in calories, and healthy. These mushroom wraps are sure to be a hit.

Snacks/Extras

Vegan Strawberry Mango Popsicles

If you're looking for a refreshing sweet treat, you found it with our vegan strawberry-mango popsicles. They are a 3-ingredient, cool treat that is entirely vegan. In addition, these popsicles are made with real, healthy ingredients.

Vegan Strawberry Nice Cream

Our vegan strawberry ice cream is a guilt-free treat. There isn't any added sugar to this frosty delight, and it's made with fresh fruit. It's sweet, chilly, and delicious.

No-bake Vegan Strawberry Shortcakes

This vegan summer dessert is a delicious no-bake treat. It's easy to make and looks beautiful. It's a great dessert for all occasions and is packed with tons of fresh strawberries. This vegan dessert is simple, sweet, and satisfying.

Strawberry-Watermelon Slush (with ACV option)

There isn’t anything better on a hot summer day than fresh watermelon slush! It’s so tasty and quenches your thirst immediately. Well, this watermelon slush adds in fresh strawberries to take the flavor to another level. It is sweet and delicious.

Rustic Vegan Strawberry Tart

This plant-based strawberry tart is going to be a hit this summer! It's bursting with fresh flavor from the strawberries and has a perfect pie crust texture. This strawberry tart is delicious, but it's also ready to eat in under an hour. It's fast, simple, and guaranteed goodness every time.

Easy Skillet Blueberry Crumble

Our easy skillet blueberry crumble comes together with just a few ingredients. It looks beautiful in a dish, and it tastes even better. This recipe is simple and perfect for a beginner baker but delivers a professional baker's taste.

Blueberry Cheesecake (Vegan and Raw)

This vegan blueberry cheesecake is rich and decadent. It's entirely vegan but has the texture of a traditional cheesecake, thanks to the rich nutty ingredients. Our blueberry cheesecake is easy to make and makes a delightful dessert for summer picnics and barbecues.

Fresh Mango or Nectarine and Blueberry Ice Pops

These ice pops are sure to be a hit at your next event. They're refreshing, chilly, and healthy, all on a popsicle stick. In addition, they're made with fresh fruit, giving these ice pops a sweet, fresh flavor. These ice pops are delicious!

Cookies and Cream Vegan Popsicles

These dairy-free popsicles require only five ingredients. They're simple to make and taste fantastic. Vegan cookies and cream popsicles are the ultimate sweet treat but are entirely vegan and can easily be gluten-free if needed too.

Vegan Banana Pudding

This rich, creamy, decadent vegan summer dessert will be a hit. It's easy to make and entirely vegan. It's sure to be a crowd-pleaser.

No-Bake Vegan Lemon Bars

These no-bake vegan lemon bars are a summery treat. They're perfect for all occasions and are easy to make. These lemon bars are a simple, vegan no-bake dessert that everyone will be asking for the recipe for!

Late Summer Fruit Salad with Agave-Mint Dressing

This vegan summer dessert is bursting with sweet, juicy fresh fruit. It’s the perfect side to any summer BBQ and has a satisfying mint dressing. Our late summer fruit salad will be a winner at your summer gatherings.

Old-Fashioned Vegan Stew

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This Old-Fashioned Vegan Stew is thick, hearty, and comforting. It's loaded with tons of veggies and smothered in a thick, creamy, savory broth. This vegan stew is great for dinner and tastes delicious reheated the next day too. 

bowl of old-fashioned vegan stew
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This vegan stew is loaded with carrots, celery, potatoes, mushrooms, peas, and more. This has quickly become one of my all time favorite vegan stews. Give it a try and let me know how you enjoy it!

This Old-Fashioned Vegan Stew recipe is...

  • An old-fashioned classic stew 
  • Loaded with nutrient-rich veggies 
  • Thickened with a roux base 
  • Made with flavorful fresh herbs
  • Great for meal prepping

How to Make Old-Fashioned Vegan Stew 

how to make old-fashioned vegan stew collage
  1. Add oil to a pot. Cook onion and garlic on medium heat until translucent. 
  2. Add potatoes, carrots, peas, and mushrooms, and cook. 
  3. Add herbs, broth, tomatoes, soy sauce, and vinegar. Stir and bring to boil. 
  4. Make cornstarch slurry and stir in to thicken soup. 
  5. Turn down heat, cover, and let simmer. 

Full directions for how to make Old-Fashioned Vegan Stew are in the printable recipe card at the bottom of the post.

Tips & Tricks for Old-Fashioned Vegan Stew 

close up spoonful of old-fashioned vegan stew

Cutting the Vegetables 

Make sure that when you are chopping the vegetables for this stew, you cut everything into true bite-size pieces. You don't want super large chunks of vegetables, as they will be hard to eat. 

Sauté the Garlic & Onions 

When you sauté the onion and garlic, it helps to really enhance the deep flavor of this vegan stew. The sautéed vegetables will give your stew a rich and hearty flavor. If you don't sauté the onions and garlic, as some people do to save time, you will find that they have a sharper flavor. 

Use a Heavy Duty Pot 

Using a Dutch oven or other heavy duty pot is great as it will provide an even cooking surface for the stew. Cast iron is a good choice as well. If your pot isn't sturdy, it can create hot spots and your veggies will vary in doneness. 

Variations to Old-Fashioned Vegan Stew 

ingredients in pot for old-fashioned vegan stew

Add Rice or Quinoa 

Barley, rice, and quinoa are all great additions to this veggie-packed stew. Adding any of these grains will make your stew a lot heartier. I would recommend tossing some in if you feel you want a bit more depth. 

Mix in Pasta 

You can also add some vegan-friendly pasta to your stew. Just add it in at the end of the cooking time. Adding pasta will add more carbs to your soup but also allow the stew to stretch a bit more and feed a larger crowd.

Different Vegetables

You can mix in other varieties of veggies to your stew, as well. I used what I had on hand, but you can swap out different vegetables depending on what you have in your fridge and what's in season. For example, you could toss in some squash, zucchini or cauliflower! 

Old-Fashioned Vegan Stew FAQs

white bowl of old-fashioned vegan stew sitting in front of a gray cooking pot

How do you know when the stew is done? 

You will know your stew is done when the potatoes are fork tender. When the potatoes are done, you can take your stew off the heat. However, I like to cook mine a bit longer as it helps blend the flavors even more. 

Why add in the cornstarch slurry? 

Cornstarch and water combined - referred to as a slurry - is a thickening agent used for thickening soups, stews, and more. I find that a cornstarch slurry is great for thickening dishes without altering the flavor of the recipes you are cooking. 

How do you store leftovers? 

Store your leftover stew in the fridge for 3-5 days. When you want some, you can simply warm it up in the microwave or over low heat on the stove. Just make sure to stir your stew periodically as it reheats- it will burn if left to simmer too long. 

More Tasty Vegan Recipes

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

Also worth trying: our vegan creamy mushroom pasta.

Also worth trying: our yellow squash soup.

Also try: our Creamy Pasta And Butternut Squash Casserole.

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

Recipe

vegan irish stew

Old-Fashioned Vegan Stew

4.87 from 61 votes
This Old-Fashioned Vegan Stew is thick, hearty, and comforting. It's loaded with tons of veggies and smothered in a thick, creamy broth base.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings

Ingredients

  • 2 tablespoon olive oil
  • 1 onion minced
  • 2 cloves garlic minced
  • 3 large carrots sliced
  • 2 stalks celery sliced
  • 2 cups baby potatoes halved
  • 1 cup white mushrooms sliced & quartered
  • 1 cup frozen peas
  • 1 teaspoon Italian seasoning
  • 2 cups vegetable broth
  • 19 oz diced tomatoes canned with garlic
  • 3 tablespoon soy sauce
  • 1 tablespoon balsamic vinegar
  • 2 sprigs rosemary
  • small bunch fresh thyme
  • 2 tablespoon cornstarch
  • 3 tablespoon water
US Customary - Metric

Instructions

  • In a large pot, heat olive oil, then add onion and garlic; sauté 3-4 minutes or until onion is translucent.
    vegan beef stew
  • Add the carrots, celery, baby potatoes, mushrooms, and peas into the pot.
    vegan beef stew
  • Cook for 2-3 minutes.
    vegan irish stew
  • Add the Italian seasoning, vegetable broth, diced tomatoes, soy sauce, balsamic vinegar, rosemary, and thyme. Stir and bring to a boil.
    vegan irish stew
  • In a small bowl, whisk together the cornstarch and water to form a slurry mix. Add to the stew and stir.
    vegan irish stew
  • Turn heat down, cover pot, and simmer for 45 minutes or until veggies are tender.
    vegan irish stew
  • Serve.
    vegan irish stew

Nutrition (Estimate per Serving)

Calories: 244kcalCarbohydrates: 39gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1282mgPotassium: 974mgFiber: 7gSugar: 12gVitamin A: 8362IUVitamin C: 48mgCalcium: 99mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Roasted Veggies with Vegan Cheese Sauce

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Serve up these Roasted Veggies with Vegan Cheese Sauce for dinner tonight. This vegetable side dish will blow you away!

In this simple recipe, roasted onions, broccoli, zucchini, and sweet potatoes, are smothered in a creamy homemade vegan cheese sauce. 

pouring vegan cheese sauce over roasted veggies

Skip the boring side dishes and whip up one that will become the star of the night. This cheesy vegetable recipe will change your side dishes in a big way.

I love using this dish as a side when we have meals like Lentil Fritters with Garlic Sauce or Vegan Bolognese.

Why You Will Love Roasted Veggies with Vegan Cheese Sauce...

  • Simple ingredients 
  • Unique combo
  • Tons of flavor 
  • Easy to make 
  • Great side dish
  • Gluten-free 

How to Make Roasted Veggies with Vegan Cheese Sauce

how to make roasted vegetables with vegan cheese sauce collage
  1. Start by preheating the oven.
  2. Add some oil to a non-stick pan and sauté your onions. 
  3. Next, add in the garlic and mushrooms, and cook till onions are translucent and the mushrooms are tender. 
  4. In a pot, bring water to a boil. Add other veggies and cook as directed. 
  5. For the cheese sauce, add ingredients to a pot and stir until sauce thickens. 
  6. Place all veggies on a baking sheet, drizzle with oil, then salt and pepper. Roast veggies.
  7. Drizzle with cheese and devour!

Full directions for this Roasted Veggies with Vegan Cheese Sauce recipe are in the printable recipe card below. 

Tips & Tricks for Roasted Veggies with Vegan Cheese Sauce

pan of roasted veggies without cheese sauce

Sautéing the Vegetables 

It is important to follow the directions for sautéing the vegetables. Sautéing them first will provide a nice texture to the dish and bring out the optimal flavor of the vegetables. 

Stirring the Sauce

Make sure to stir the cheese sauce until it reaches the proper thickness. If you do not stir continuously, the bottom of your cheese sauce will be burnt.

Variations To Roasted Veggies with Vegan Cheese Sauce 

pan of roasted veggies with vegan cheese sauce

Use Different Spices

Consider changing up the spices that you use in the cheese sauce. I used paprika, oregano, salt, and pepper. Consider adding in some garlic, Cajun spice, or other ingredients to change up the flavor of your sauce. 

Swap Vegetables 

If you want, swap the veggies in the recipe for other veggies that you have on hand. Snap peas, fresh green beans, etc would all taste great!

Roasted Veggies with Vegan Cheese Sauce FAQs 

roasted veggies with vegan cheese sauce on a plate

What is a substitute for nutritional yeast? 

If you don't have nutritional yeast, you can use dried mushrooms, concentrated vegetable bouillon, or even mashed chickpeas instead. Though, for this creamy cheese sauce, I recommend using nutritional yeast as the other ingredients will alter the texture of the cheese. 

Why didn't my cheese sauce thicken? 

The key to making this cheese sauce is to follow the directions and make sure that you give the sauce time on the stovetop. If you rush the cooking process, you will find the sauce doesn't have time to thicken.

Stir the sauce continuously, and it will thicken.

How do you store leftovers? 

Store your vegetables and cheese sauce in the refrigerator. It will last 3-4 days. You will find the vegetables soften a bit, so they are best served warm and fresh. 

When ready to eat your leftovers, reheat in a skillet or in the microwave.

Recipe

Cheesy Roasted Vegetables

Roasted Veggies with Vegan Cheese Sauce

5 from 1 vote
Need a simple veggie-packed side dish? These roasted onions, broccoli, zucchini, and sweet potatoes, are smothered in a creamy homemade vegan cheese sauce. Yum!
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Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings

Ingredients

For the Vegan Cheese Sauce:

For the Roasted Vegetables:

  • 4 cloves garlic minced
  • 1 onion peeled and chopped
  • 1 large sweet potato chopped into bite sized pieces
  • 2 carrots peeled and chopped into ½" pieces
  • 1 zucchini halved and sliced into ½" thick half moons
  • ½ head broccoli florets roughly chopped
  • 1 red bell pepper chopped into bite sized pieces
  • 1 cup cherry tomatoes
  • 2 cups button white mushrooms cleaned and sliced
  • salt and pepper
US Customary - Metric

Instructions

  • Preheat the oven to 400°F.
  • Heat olive oil in a non-stick pan over medium-high heat. Add onion and sauté for 2-3 minutes.
    Cheesy Roasted Vegetables
  • Add garlic and mushroom. Sauté until onion is translucent and mushrooms are cooked, 5-6 minutes. Set aside.
  • Meanwhile, bring a pot of water to a boil.
  • Add the carrots, broccoli, and sweet potatoes to the boiling water and cook for 10 minutes. (They don't need to be totally cooked, as the cooking will finish in the oven.)
  • For the sauce, simply place all the ingredients into a saucepan stirring continuously until you get a thick-cheesy sauce.
  • Place all the vegetables, including the red pepper and cherry tomatoes, onto a baking sheet. Drizzle with additional olive oil. Season with salt and pepper, to taste.
    Cheesy Roasted Vegetables
  • Roast vegetables in the oven for 10-15 minutes, until the red pepper is tender.
    Cheesy Roasted Vegetables
  • Pour the cheese sauce over the vegetables, and cook for 5 more minutes or until all the veggies are fork-tender.
    Cheesy Roasted Vegetables

Nutrition (Estimate per Serving)

Calories: 262kcalCarbohydrates: 32gProtein: 9gFat: 12gSaturated Fat: 2gSodium: 236mgPotassium: 945mgFiber: 7gSugar: 11gVitamin A: 14819IUVitamin C: 68mgCalcium: 157mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Marinated Mushrooms With Wild Rice

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Check out this tasty recipe for Marinated Mushrooms with Wild Rice. Your whole family will enjoy this easy and satisfying vegan wild rice full of flavorful marinated mushrooms. 

plate of wild rice with marinated mushrooms

Marinated Mushrooms with Wild Rice is a wonderful meatless dinner option that is a great source of nutrients. You can also use your mushroom rice leftovers to meal prep for quick grab-and-go lunches or dinner another night.

For other tasty dishes with cremini mushrooms, try this Creamy Mushroom Pasta or this fresh Vegan Mushroom and Lentil Salad. Need to use up a bit of wild rice? This Cranberry-Pear Wild Rice Stuffing is one of my favorites!

This Marinated Mushrooms With Wild Rice Is...

  • Vegan
  • Gluten-free
  • Soy-free
  • Nut-free 
  • Meal prep-friendly 
  • Easy to make 

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

How to Make Marinated Mushrooms with Wild Rice 

how to make marinated mushrooms with wild rice collage
  1. Cook the wild rice. 
  2. In a new bowl, add all your marinade ingredients and mix. 
  3. Prep the mushrooms and toss in the marinade. Let them sit for 15 minutes.
  4. Prep all the veggies. Place mushrooms in a pan and broil.
  5. Cook veggies, stir in rice, and add mushrooms. Serve and enjoy.

See detailed instructions and list of ingredients below.

Tips and Tricks for Perfect Marinated Mushrooms

ingredients for wild rice with mushrooms

Stir Marinated Mushrooms 

Make sure to stir the mushrooms in the marinade a few times while they are soaking. This will help to evenly coat the mushrooms and create a delicious flavor throughout the dish when cooked. 

Cooking Rice 

You can use a rice cooker or Instant Pot if you don't want to cook your rice on the stovetop. Just cook the rice as as directed for whatever device you decide to use.

Variations

side view of wild rice with mushrooms

Swap Variety Of Rice 

Feel free to make this dish using white rice, jasmine rice, or brown rice instead of the wild rice. You can use any variety of rice that you prefer or have on hand. Just make sure to adjust the cook time of the rice according to the package. This also works well with other whole grains such as quinoa or barley.

Change Up The Vegetables 

This dish is great for using up vegetables in your pantry. I have found that even veggies like yellow squash are a great mix-in for this dish. Just chop up whatever vegetables you decide to use and add them in!

It's a win-win when you can clean out your old produce and create a satisfying meal. 

Try Adding Tofu 

Consider dicing up a bit of tofu, cooking it, and mixing it into the mushroom and rice mix. You could even marinate the tofu with the mushrooms for added flavor. Then cook your tofu when you cook the mushrooms. 

FAQs

close up of wild rice with mushrooms

How do you store leftover mushrooms and rice? 

This dish is best served fresh, but can be refrigerated for a few days. If you have leftovers, you can store the mix in the refrigerator for 2-3 days. Anything left after three days will need to be tossed out.

What are the health benefits of wild rice? 

Wild rice is a wonderful mix of protein and fiber. Wild rice is also a source of antioxidants, if you want to incorporate more into your diet. 

What mushrooms should I use for marinated mushrooms? 

I used cremini mushrooms, but you could also use shiitake mushrooms, white button mushrooms, or sliced portobello mushrooms. Softer mushrooms like oyster mushrooms will not hold up as well to the marinade.

If you love these marinated mushrooms, be sure to check out these other delicious recipes:

Recipe

vegan wild rice with mushrooms

Vegan Wild Rice With Marinated Mushrooms

4.50 from 2 votes
These Marinated Mushrooms are packed with flavor from fresh herbs and balsamic vinegar, and served over hearty Wild Rice. Yum!
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Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4 servings

Ingredients

  • 8 oz cremini mushrooms button mushrooms also work
  • 1 cup wild rice
  • ½ teaspoon salt
  • ½ cup diced yellow onion
  • 1 medium zucchini
  • ½ cup sliced sun-dried tomatoes
  • 1 medium red bell pepper
  • 1 tablespoon olive oil

Marinade

US Customary - Metric

Instructions

  • In a medium pot, combine wild rice with 3 ½ c (825ml) water and ½ teaspoon (3g salt). Cook on medium-low heat for 40-45 minutes until all water is absorbed.
    vegan wild rice with mushrooms
  • Combine all ingredients for marinade in a medium bowl. Whisk to blend.
  • Clean and trim stems from mushrooms.
    vegan wild rice with mushrooms
  • Add to marinade and toss to coat. Allow to sit for 15 minutes, tossing occasionally to redistribute marinade.
    vegan wild rice with mushrooms

Prepare Vegetables

  • Dice onion and slice sun-dried tomatoes if not already done.
    vegan wild rice with mushrooms
  • Slice zucchini into very thin ⅛" (3mm) rounds.
  • Remove veins and excess seeds from the red bell pepper and cut lengthwise into ⅛" (3mm) strips.

Broil Mushrooms

  • Heat broiler to high. Line a baking sheet with aluminum foil.
  • Place marinated mushrooms cap side up on prepared baking sheet. Reserve the remaining marinating liquid.
    vegan wild rice with mushrooms
  • Cook the 1st side for 5 minutes under the broiler.
  • Remove from oven and flip the mushrooms with a spatula or fork. Return to oven and continue broiling other side for a further 4 minutes or until mushrooms are slightly soft and a bit wrinkled.

Cook Vegetables

  • Heat 1 tablespoon (15ml) olive oil in a frying pan over medium heat.
  • Add diced onion. Cook for 2-3 minutes, stirring regularly, until the onions start to become translucent.
  • Add sliced zucchini. Cook for a further 2 minutes, stirring occasionally, until zucchini is just barely soft.
    vegan wild rice with mushrooms
  • Turn off heat and add sliced peppers and sun-dried tomatoes. Stir and toss to soften peppers slightly.
    vegan wild rice with mushrooms
  • When rice has absorbed all the water, transfer to a large bowl and add cooked vegetables.
  • Add the remaining marinating liquid and toss to coat everything.
  • Divide onto plates and top with marinated mushrooms.
    vegan wild rice with mushrooms
  • This dish is best enjoyed warm, but can also be eaten cold or reheated by lightly sautéing. If storing for later, keep remaining marinating liquid separate and toss with other ingredients when ready to eat. Can be stored in the fridge in an airtight container for 2-3 days.

Nutrition (Estimate per Serving)

Calories: 151kcalCarbohydrates: 28gProtein: 9gFat: 3gSaturated Fat: 1gSodium: 36mgPotassium: 1625mgFiber: 7gSugar: 16gVitamin A: 4232IUVitamin C: 193mgCalcium: 103mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Best Vegan Potato Salad Recipe

by Leave a Comment

The best vegan potato salad recipe, loaded with fresh herbs and lots of vegetables! Creamy, indulgent and flavorful, it's a perfect summery side dish that's great for BBQs and picnics. It's guaranteed to impress even the fussiest eaters!

Best vegan potato salad recipe

As summer approaches, I find myself craving salad more and more. Potato salad in particular. It's just such a nostalgic dish that goes so well with everything, making it ideal for an outdoor get-together. And I believe that when it comes to potato salad, homemade is always the way to go. Not only is it hard to find vegan potato salads at the store, all the ones that are available are mediocre at best.

But don't worry, because this amazing dairy-free potato salad will be perfect for vegans and non-vegans alike. Last year, I made a potato salad with smoky tempeh. But, I wanted to develop an even simpler recipe for which you need literally 20 minutes. The ingredients and preparation are super simple, but the resulting flavor is phenomenal. It's herby, it's refreshing, it has just the right amount of tanginess. The potatoes are creamy and fluffy, adding hints of earthiness and nostalgia.

Bowl of potato salad with vegetables and herbs

Bring it along to a BBQ or picnic, or serve as a side dish for any summery dinner. There's a few tricks that you need to keep in mind when it comes to making a perfect potato salad, but overall, it's an ideal effortless dish that everyone will love.

Vegan potato salad recipe ingredients

Potatoes. You can use any potato variety of your choice, but waxy potatoes usually work best. You can use either large potatoes, simply peeling and dicing them, or new potatoes, which you can boil whole and save even more time.

Ingredients for vegan potato salad

Vegetables of your choice. You can really add any vegetables that you prefer or that you may have in the fridge. I used red peppers, onions, and carrots. Other vegetables that work well involve cucumber, zucchini and cauliflower.

Fresh herbs. I used dill and cilantro. A generous amount of fresh herbs is an ideal addition to vegan potato salad. They add a lot of flavor and freshness, working perfectly with the other ingredients to create nuance.

Garlic. Don't skip this, because garlic is a key ingredient that can take any salad to the next level.

Bowl of vegetable potato salad with a dairy-free sauce

Pickles. Once again, don't leave out the finely diced pickles, because they add that signature tanginess we all love in a potato salad. Capers also work really well.

Lemon juice. I would recommend using freshly-squeezed lemon juice for the best results in order to give the potato salad a more authentic flavor.

Vegan mayonnaise. You can either make your own, or use a good quality store-bought vegan mayo. Keep reading as I've listed some substitutions below that you can use instead. You can also leave it out completely for a more fresh/light salad.

Dairy-free potato salad on a plate

Nutritional yeast. This is great for adding a hint of cheesiness. You can leave it out or add grated vegan cheese instead.

Tomato paste. This will also help to create a distinctive tangy flavor.

Mustard. This is another key potato salad ingredient that helps to create that signature authenticity. Ensure that it's vegan though because some brands have sneaky non-vegan ingredients.

Dried thyme. Great for another layer of earthiness.

Vegan potato salad with vegetables

How to make vegan potato salad from scratch

Start by generously salting a saucepan of water and add the peeled and diced potatoes. Cook until fully fork-tender, but make sure not to overcook. For medium-sized potato chunks, you will need around 12-15 minutes.

Meanwhile, you can prepare the other vegetables by de-seeding and dicing the peppers, peeling and dicing the onion, and peeling and chopping the carrots. Also finely chop the dill and cilantro.

Potatoes in a colander
Potatoes and vegetables in a mixing bowl

When the potatoes are ready, drain and rinse them, and shake them a few times in the colander to fluff up. Then, transfer them to a large mixing bowl together with the vegetables, fresh herbs, garlic, pickles and lemon juice. Mix together thoroughly.

Now, add the vegan mayonnaise, nutritional yeast, tomato paste, mustard and dried thyme. Mix together thoroughly once again, and the potato salad is now ready to serve!

Potato salad with vegetables, herbs and a dairy-free sauce

Tips for success

  • Make sure to generously salt the water before boiling the potatoes. This will help to maximise the flavor of the actual potatoes.
  • Shaking the potatoes in the colander a few times, like in my recipe for crispy roast potatoes, will help to fluff them up and make the final vegan potato salad creamier.
  • Be generous with the fresh herbs and the vegetables! This is key for adding texture and freshness, which is key to a great summery side dish.
  • Serve immediately while still slightly warm, or leave to chill in the fridge for 15 minutes before serving.
Bowl of vegan potato salad

Alternatives to vegan mayonnaise

While using vegan mayonnaise in potato salad is probably the easiest option, I understand that it may not be everyone's cup of tea. If that's the case, you can use homemade vegan sour cream instead, or spicy cashew cream. Simply using a dairy-free yoghurt, like soy yoghurt or coconut yoghurt, would also work. Just make sure that it's unsweetened and neutrally-flavored.

Dairy-free potato salad in a bowl

How to make vegan potato salad ahead of time

Potato salad keeps really well in the fridge and tastes even better the next day! You can keep it in the fridge in an airtight container for up to 4 days. Unfortunately, however, this is not a freezer-friendly dish as freezing and thawing ruins the texture.

Bowl of potatoes and vegetables with a vegan sauce

Other amazing vegan side dishes

Best vegan potato salad recipe

If you give this vegan potato salad recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating - I love hearing from you!

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Recipe

Best Vegan Potato Salad Recipe

5 from 1 vote
This best vegan potato salad recipe with lots of vegetables is an ideal side dish for summer! Creamy and herby, with just the right amount of tanginess, it's great for BBQs and picnics. Guaranteed to impress vegans and non-vegans alike!
Print Pin Save
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 8

Equipment

  • Saucepan
  • Colander
  • Mixing bowl

Ingredients

  • 5 cups potatoes peeled and diced
  • 1 large red bell pepper
  • 1 large onion
  • 2 large carrots
  • 1 cup dill
  • 1 cup cilantro
  • 3 cloves garlic minced
  • ½ cup pickles diced
  • 1 large lemon juice of
  • 1 ½ cups vegan mayonnaise
  • ¼ cup nutritional yeast
  • 2 tablespoon tomato paste
  • ½ tablespoon mustard
  • 1 tablespoon dried thyme
US Customary - Metric

Instructions

  • Generously salt a saucepan of water and add the peeled and diced potatoes. Cook until fully fork-tender, but make sure not to overcook. For medium-sized potato chunks, you will need around 12-15 minutes.
  • Prepare the other vegetables by de-seeding and dicing the peppers, peeling and dicing the onion, and peeling and chopping the carrots. Also finely chop the dill and cilantro.
  • Drain and rinse the potatoes, and shake them a few times in the colander to fluff up. Then, transfer them to a large mixing bowl together with the vegetables, fresh herbs, garlic, pickles and lemon juice. Mix together thoroughly.
  • Add the vegan mayonnaise, nutritional yeast, tomato paste, mustard and dried thyme. Mix together thoroughly once again. Serve immediately, or leave to chill in the fridge for 15 minutes.

Video

Notes

  • Make sure to generously salt the water before boiling the potatoes.
  • Shaking the potatoes in the colander a few times, like in my recipe for crispy roast potatoes, will help to fluff them up and make the final vegan potato salad creamier.
  • Be generous with the fresh herbs and the vegetables! 
  • This vegan potato salad keeps well in the fridge for 4-5 days in an airtight container.

Nutrition (Estimate per Serving)

Calories: 344kcalCarbohydrates: 19gProtein: 3gFat: 27gSaturated Fat: 3gSodium: 388mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 4341IUVitamin C: 47mgCalcium: 51mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Massaged Kale Salad with Orange-Miso Dressing

by Leave a Comment

This massaged kale salad is packed with healthy greens, protein rich black beans, hearty rice, and fresh veggies. All topped with a savory and sweet orange-miso dressing. It makes for a healthy lunch, side, or a deliciously light weeknight meal.

kale salad being served with a checkered cloth
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I love taking salads to the next level. Because no one likes a boring salad, right? So I do my best to keep my salads filling, flavorful and also high in protein.

That's why I think autumn and winter are actually my favorite times of year for salads. With a kale salad like this one, you can enjoy an abundance of vegetables while using a carb-y base to make the overall dish super cozy and comforting.

Just add a simple yet delicious dressing, and that's lunch or dinner sorted!

massaged kale salad with black beans and rice

What I love about this particular kale salad is just how simple it is to throw together in just about 25-30 minutes (or even less if you have pre-cooked rice on hand).

I actually first came up with this dish when I had a bunch of leftover veggies in the fridge. Falling in love with the outcome, I tested it once more with a delicious orange-miso dressing - and it was perfect!

This massaged kale salad is:

  • Delicious and packed full of flavor
  • Vegan friendly!
  • Easy to make, with simple ingredients and dressing
  • Gluten-free
  • Oil-free
  • Comforting and cozy
  • Ideal for a weeknight dinner.
  • Made from whole, minimally processed ingredients
  • Versatile - add whatever other veggies you fancy!
close up of kale salad in bowl

This kale salad works really well as a side dish for Christmas and Thanksgiving, or other family get togethers.

It's also a great make ahead or vegan meal prep recipe. And I personally love eating this as a post-workout meal!

massaged kale salad being served in a white bowl

How to Make the Salad

Start by cooking your rice according to the instructions on the packaging. This usually takes around 25-30 minutes.

Meanwhile, massage the kale for 2-3 minutes to shrink it down and soften it up. (This is where the recipe gets its name!) Then stir in the tahini and a pinch of salt.

Next, prepare the dressing by stirring together fresh orange juice, miso paste and apple cider vinegar. Add a pinch of salt, to taste.

Once the rice is ready, add it to a large mixing bowl with the black beans, kale, tomatoes, purple cabbage, cucumber and red onion.

When you're just about ready to serve the black bean salad, stir in the dressing, transfer to serving plates and enjoy!

kale salad with fresh veggies and rice

Tips & Tricks

Experiment by adding any other vegetables you have in the fridge. Think zucchini, bell pepper, other types of lettuce or greens. They all work!

If you want the salad less sweet and more tangy, replace the orange juice with the equivalent amount of lemon or lime juice.

You can keep this black bean salad in the fridge in an airtight container for 2-3 days. Although, it's best to store the dressing separate from the salad, so it doesn't get soggy.

More Recipes to Try

If you love this massaged kale salad, be sure to check out these other vegan recipes:

Recipe

winter black bean salad with rice and kale

Massaged Kale Salad with Orange-Miso Dressing

5 from 1 vote
This massaged kale salad is packed with healthy greens, protein rich black beans, hearty rice, and fresh veggies. All topped with a savory and sweet orange-miso dressing. It makes for a healthy lunch, side, or a deliciously light weeknight meal.
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Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Servings: 2 servings

Ingredients

  • 1 cup white rice uncooked
  • 2 cups kale chopped
  • 1 tablespoon tahini
  • salt to taste
  • 1 can black beans 15oz, drained and rinsed
  • 8-9 vine ripened tomatoes medium, chopped
  • ½ cup red cabbage chopped
  • ½ large cucumber chopped
  • ½ red onion medium

For the dressing

US Customary - Metric

Instructions

  • Cook the rice according to instructions on packaging. This usually takes 25-30 minutes.
  • Meanwhile, massage the kale for 2-3 minutes, then stir in the tahini.
  • To make the dressing, stir together the apple cider vinegar, brown rice miso paste, orange juice and salt in a small mixing bowl.
  • Once the rice is cooked, stir it together with the kale, black beans, tomatoes, red cabbage, cucumber and red onion. Add the dressing immediately before serving.

Nutrition (Estimate per Serving)

Calories: 538kcalCarbohydrates: 107gProtein: 17gFat: 7gSaturated Fat: 1gSodium: 180mgPotassium: 1845mgFiber: 9gSugar: 16gVitamin A: 11102IUVitamin C: 165mgCalcium: 215mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Minestrone Soup

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Whip up this Vegan Minestrone Soup for dinner tonight! Just follow along with this healthy and vegetable-packed classic minestrone soup recipe. This one bowl dinner is loaded with kidney beans, fire-roasted tomatoes, flavorful broth, and pasta.

close up of bowl of Minestrone Soup

This hearty plant-based soup takes just 30 minutes to throw together - making it perfect for an easy weeknight meal.

This Vegan Minestrone Soup is...

  • A classic recipe 
  • Full of flavor 
  • Packed with healthy veggies and fiber!
  • Vegan and Vegetarian Friendly
  • Great for meal prep.
how to make Minestrone Soup collage

Making Vegan Minestrone Soup

  1. Start by heating up some oil in a pot. Add in your vegetables and sauté until softened. 
  2. Now add in the kidney beans, spices, and fire-roasted tomatoes. Break down the tomatoes with a wooden spoon. 
  3. Then add the potatoes, pasta, and stock. Cover and cook on low for 10 minutes. 
  4. Once the pasta is fully cooked, stir and serve up the minestrone soup. 

Measurements and complete directions are in the printable recipe card below. 

stirring Minestrone Soup

Tips and Tricks

Heavy-Bottom Pot 

One thing I recommend is having a heavy-bottom pot. This will help your soup to cook evenly. 

A Dutch oven, or even a nice stockpot, would also be great for cooking soups and stews. You will find that lighter-bottomed pans can burn in spots or create uneven cooking. 

Vegetables 

It's very important to make sure your vegetables are evenly diced. That way they all cook evenly. Otherwise, some veggies will be underdone and some overcooked.

Variations

pouring pasta into Minestrone Soup

Beans 

Go ahead and swap out the kidney beans with pinto beans or white cannellini beans if you want. Or try a mix of two types of beans for more variety.

Seasonal Produce 

Take advantage of any seasonal produce you might have around the house. Just about any veggies will work here. Zucchini and summer squash are both great additions to this plant based soup.

Creamy Base 

Try stirring in some coconut milk. Cream is often added to soups to get a creamy texture, and coconut milk is a wonderful vegan-friendly alternative.

finished bowl of Minestrone Soup

FAQs

Can you freeze minestrone soup? 

Yes, you can freeze minestrone soup. The pasta will be softer in texture after freezing, but it will still be delicious when reheated.

Just store your leftover soup in an airtight container and pop it in the freezer. Make sure to leave a little room at the top of the container to ensure the soup has room to expand. 

How long can you store leftover minestrone soup? 

You can store the soup in the refrigerator for 4-5 days, in an air tight container. Reheat on low heat on the stovetop, or microwave.

What to serve with this minestrone soup? 

Reach for some bread, breadsticks, or even a salad to serve alongside this tasty minestrone soup. Even a half sandwich could be great alongside this tasty soup. 

This gluten-free tomato focaccia bread would be a perfect match! Or check out this easy beer bread. Yum!

More Recipes

If you love this recipe, be sure to check out these other delicious ideas:

Also worth trying: our miso butternut squash soup.

Recipe

Vegan Minestrone Soup

No ratings yet
Whip up this Vegan Minestrone Soup for dinner tonight. Just follow along with this healthy and vegetable-packed classic minestrone soup recipe. This one bowl dinner is loaded with kidney beans, fire-roasted tomatoes, flavorful broth, and pasta.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings

Ingredients

  • 2 tablespoon olive oil
  • ½ onion chopped
  • ⅓ Cup celery stalks chopped
  • ⅓ Cup carrots chopped
  • 1 can whole fire roasted tomatoes
  • 1 can kidney beans
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Italian seasoning
  • 1 large potato diced
  • 2 Cups pasta
  • 5 Cups stock
  • salt and pepper, to taste
  • chopped parsley and parmesan cheese, for topping
US Customary - Metric

Instructions

  • Heat the oil in a pot over medium heat. Add the onion, celery, and carrot and cook until softened, around 5 minutes.
  • Add the fire roasted tomatoes, kidney beans, and spices and stir to combine.
  • Cover with a lid and cook for 5 minutes. With the help of a wooden spatula, roughly break down the tomatoes.
  • Add the potatoes, pasta, and stock. Stir.
  • Cover and cook on low for 10 minutes or until the pasta is done.

Notes

  • Dice the potatoes in small pieces so they cook at the same speed as the pasta.
  • Top your soup with a fresh crack of pepper, a pinch of parmesan cheese, and some chopped parsley.
  • You can refrigerate minestrone soup for up to 2 days.

Nutrition (Estimate per Serving)

Calories: 205kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 1194mgPotassium: 164mgFiber: 2gSugar: 5gVitamin A: 2455IUVitamin C: 2mgCalcium: 27mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

5 Easy, Festive Vegan Main Dishes for Easter

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Making vegan main dishes for your Easter dinner menu that are festive as well as easy is completely do-able! Enjoy a compassionate holiday by choosing one or two from among these VegKitchen favorites.

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!

Roasted Seitan with Peppers and Mushrooms

Above, this hearty Roasted Seitan, Peppers, and Portabellas is so easy to throw together, yet makes a festive main dish for this and other special occasions. 

Citrus-roasted tofu

Tofu fans will love the sprightly citrusy flavors that permeate this elegant presentation of Citrus-Roasted Tofu, and it just might make converts from those who are new to tofu dishes. Easy enough to make for an everyday meal, this is also special enough to serve as a holiday main dish.

Vegan tofu and vegetable lasagna

You can't go wrong with Dianne Wenz's Vegan Spinach-Mushroom Lasagna. Using no-boil noodles and pre-made sauce cuts prep time down so much that you can throw this together pretty quickly and your guests will think you slaved away in the kitchen for hours. For another fresh, veggie-forward option, our vegan zucchini lasagna makes an equally impressive centerpiece.

Spring vegetable tart

This Spring Vegetable Tart looks like a work of art, but it's so easy to accomplish. Puff pastry isn't the healthiest item in the world, but for special occasions, it transforms simple ingredients into something fun and festive.

Vegan Pasta Primavera recipe

Though this plant-based Pasta Primavera uses only a half-pound of pasta, it's so chockfull of spring vegetables that it makes quite a heaping helping and makes a fitting addition to your festive meal.

And if you're looking for more delicious Easter-worthy recipes - be sure to check out these 80+ vegan Easter recipes or these tasty vegan Easter desserts.

Grilled Tofu Skewers

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Give these Grilled Tofu Skewers a try for dinner tonight. This recipe is made of Grilled tofu that is marinated and paired with vegetables. Serve up these tofu kebabs for lunch, dinner, or even as a party appetizer for entertaining guests. 

forkful of grilled tofu skewers over a plate

A homemade marinade will bring such incredible flavor to the tofu in this dish. When you pair the marinated tofu with the zucchini, peaches, and red onions, you get the perfect sweet and savory recipe. 

If you are a fan of firm tofu, here is a creative way to use it up! Toss it on the grill and let it crisp up to perfection. 

This Grilled Tofu Skewers Recipe Is ...

  • Vegetarian 
  • Gluten-Free 
  • Vegan 
  • A Great Grilling Recipe for Summer and Spring 
  • Nut-Free 
  • 30-Minute Dinner Idea 

How to Make Grilled Tofu Skewers 

how to make grilled tofu skewers collage

  1. The first thing you will want to do is create your marinade. Add the marinade ingredients in a bowl or sealable bag and mix well. If using wooden bamboo skewers, soak them in water.
  2. Drain the tofu and pat it dry. Try to get out as much liquid as possible by pressing on it.
  3. Cut your tofu into cubes, and toss it in with the marinade. Then prep your vegetables and peaches. 
  4. Start assembling your skewers, add 1-2 tofu, veggies, and repeat. 
  5. Use a grilling pan and cook in the broiler or on the grill as directed. Remove and drizzle with the remaining marinade. 

Full measurements and directions for this recipe are in the printable recipe below. 

Tips and Tricks

tofu kebabs in progress of being skewered

Drain Tofu 

It is essential to drain and squeeze out as much liquid as possible when making this tofu skewers recipe. You can gently squeeze with paper towels to help pull out the liquid. 

Use Firm Tofu

Firm tofu will hold up best when cut and pushed onto the skewers. If you have softer tofu, you will find it might fall apart as it cooks. 

Variations

plate of stacked grilled tofu skewers

Vegetables

Feel free to change up the vegetables you use to pair with the tofu. Peppers, onions, mushrooms, etc., are all great options. You can also consider adding pineapple in place of the peaches. Just use what you have or what you enjoy eating. 

Marinade 

If you want to use a different marinade, go right ahead. This soy sauce-based marinade is one of my go-to's. But any liquid marinade will work. 

Broil, Grill, or Air Fry

You can broiler your kebabs in the oven, toss them on the grill, or even pop them in your air fryer. All methods work great for heating up and cooking these skewers and infusing all the flavors together. 

Grilled Tofu Skewers FAQs

plate of one kebab and one unskewered kebab

What type of tofu is best for grilling?

Firm, non-silken tofu is what I like to use. Having firm tofu is a must, or it will not hold together as it cooks. 

Why did my skewers burn up on the grill? 

Wooden bamboo skewers need to soak in water for at least 10-15 minutes before grilling. Otherwise, when tossed on the grill, they will burn up and make your skewers fall apart. 

What to serve with marinated tofu? 

Rice, cauliflower rice, and quinoa are all great options to pair with this marinated tofu and vegetables. Just cook up your grains how you like, remove the tofu and vegetables from skewers, and place them on top of the rice! 

Recipe

tofu kebabs

Grilled Tofu Skewers

5 from 2 votes
Give these Grilled Tofu Skewers a try for dinner tonight. This recipe is made of Grilled tofu that is marinated and paired with vegetables. Serve up these tofu kebabs for lunch, dinner, or even as a party appetizer for entertaining guests. 
Print Pin Save
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings

Ingredients

  • 16 oz firm tofu
  • 3-4 small peaches
  • ½ lg red onion
  • 2 medium zucchini

Marinade:

  • 3 tablespoon ginger minced
  • 4 tablespoon lime juice
  • 2 tablespoon brown sugar
  • 3-4 cloves garlic
  • 1 ½ teaspoon ground coriander
  • 2 tablespoon soy sauce*
  • ½ teaspoon mustard powder
US Customary - Metric

Instructions

  • Combine marinade ingredients. Finely mince ginger and garlic, combine with remaining and ingredients, mix and set aside.
    tofu kebabs
  • Drain tofu and pat dry with paper towels, pressing out as much liquid as possible.
    tofu kebabs
  • Cut tofu into 1 ½"x2" (3.5x5cm) cubes. Add to marinade and toss to coat. Set aside while preparing remaining ingredients.
  • If using bamboo skewers, set to soak in cold water.
  • Cut zucchini and peach in 1 ½" (3.5cm) cubes. Slice onion into 1" (2.5cm) pieces and break apart so that you have clusters of 2-3 layers.
    tofu kebabs
  • Turn the tofu pieces in the marinade again. Turn on broiler to high.
  • Assemble the skewers, placing 1-2 pieces of tofu per skewer and even distribute the other ingredients.
    tofu kebabs
  • Place skewers on grilling pan or foil lined baking sheet.
  • Cook under broiler for 8 minutes. Flip skewers and cook the other side for 3-4 minutes to brown slightly on the other side.
    tofu kebabs
  • Remove from oven and drizzle with remaining marinade. Serve immediately.
    tofu kebabs

Notes

  • *Use tamari or other aminos to keep the recipe gluten free.
  • Skewers can also be cooked on a grill over very hot coals.

Nutrition (Estimate per Serving)

Calories: 1416kcalCarbohydrates: 56gProtein: 144gFat: 70gSaturated Fat: 8gSodium: 102mgPotassium: 563mgFiber: 16gSugar: 18gVitamin A: 578IUVitamin C: 36mgCalcium: 2018mgIron: 20mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Crunchwrap Supreme

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This vegan Crunchwrap Supreme is made with a smoky tempeh filling, homemade dairy-free nacho 'cheese', and guacamole. It's bursting with flavour, and is perfect for an indulgent lunch. Easy to make gluten-free.

Vegan Crunchwrap Supreme

You know those recipes that you just want to make over and over again? Yep, this tempeh Crunchwrap is one of those for me. I am seriously obsessed. I've seen Crunchwraps all over social media for a while, and knew I needed to make my own vegan version.

The original Crunchwrap Supreme is from Taco Bell, made with beef and nacho cheese. But, a homemade, plant based version is incredibly easy to put together. Just follow the steps below and you will see for yourself! Chances are, if you're like me and love wholesome comfort food, you will love this as well.

Closeup of a Crunchwrap with tempeh

About this vegan Crunchwrap Supreme

The thing that I love about Crunchwraps is that you can really load them up with different ingredients and they won't fall apart. Well, you have to try very hard in order for that to happen (I've had a few such accidents myself during recipe testing lol). Regardless, every bite is packed full of deliciousness, and the wonderful crispy texture of the wrap really brings everything together.

Crunchwrap with tempeh and vegan nacho cheese

Here, I used tempeh for the filling. I love tempeh, because it's such a versatile ingredient with a great texture and a neutral flavour. With just a few ingredients, it's so easy to transform it. In this Crunchwrap recipe, it takes the place of the ground beef.

Crunchwrap Supreme with tempeh and dairy-free nacho cheese

I also made a homemade nacho 'cheese' sauce. The great thing about this one is just how simple it is. You don't need a blender, and there are no cashews. You simply put all the ingredients to a saucepan, whisk, and you're good to go! In fact, I love using this 'cheese' as a sauce for many recipes, such as salads and nourish bowls.

Crunchwrap with tempeh on a wooden board

I also added avocado, rice and a little bit of grated vegan cheese. Simple, but incredibly yummy!

Smoky tempeh filling

You only need a few simple ingredients to make the smoky tempeh filling. Those are:

Ingredients for smoky tempeh
  • Onion and garlic.
  • Tempeh. I would recommend steaming this beforehand to get rid of any bitter flavour. You can also use crumbled extra firm tofu.
  • Sweetcorn.
  • Tomato paste.
  • Tamari. You can also use soy sauce if not avoiding gluten, or coconut aminos for a soy-free version.
  • Cumin and smoked paprika.
Smoky tempeh in a pan

Simply cook the onion and garlic. Then, when they soften, add the rest of the ingredients and cook over a medium-high heat for around 5 minutes. That's it!

Smoky tempeh with sweetcorn

Vegan nacho cheese

As I mentioned, this nacho 'cheese' is cashew-free and doesn't require a blender. The ingredients you will need are:

  • Coconut milk. Full fat coconut milk from a tin works best.
  • Turmeric.
  • Salt.
  • Nutritional yeast. This is great for adding a 'cheesy' flavour.
  • Apple cider vinegar.
  • Cornstarch.
Ingredients for vegan nacho cheese
Vegan nacho cheese

Simply add all the ingredients to a saucepan and whisk over a medium heat until the 'cheese' thickens.

What else should I add to a vegan Crunchwrap?

Crunchwraps are super versatile - you can switch up the ingredients and try out different fillings to see which ones you prefer. As you can see, I added rice, mashed avocado and grated vegan cheese. However, the following filling ideas also work really well:

Vegan Crunchwrap with tempeh on a plate

Try out different ones and see which ones you like best! The great thing is that there are so many options, so you will never get bored of this recipe.

Vegan Crunchwrap with dairy-free nacho cheese on a plate

Vegan Crunchwrap Supreme step-by-step

I would recommend starting by cooking the rice. While that's cooking, make the tempeh filling and the cheese sauce. By preparing them simultaneously, you will save a lot of time.

Place a large tortilla on a flat surface and add 3-4 tablespoon rice in the middle, spreading it out into a circle.

Vegan Crunchwrap ingredients
Vegan wrap with tempeh and rice

Next, add smoked tempeh on top, followed by a layer of mashed avocado. Finish with the homemade nacho 'cheese', and a sprinkle of grated vegan cheese.

Place a smaller tortilla on top and press down lightly. You can either buy a small tortilla at the store, or make your own by placing a round cup or cookie cutter in the centre of a large tortilla and cutting around the edges. Do not discard the rest of the tortilla - you can use it for homemade chips to dip in any leftover nacho 'cheese' sauce.

Vegan wrap with tempeh and nacho cheese
Vegan Crunchwrap on a wooden board

Fold the edges of the tortilla towards the centre until completely sealed. Press it down once again and flip.

Now use a spatula to transfer the Crunchwrap to a lightly greased frying pan. Cook for 3-4 minutes on each side over a medium-high heat, until crispy.

Vegan Crunchwrap Supreme in a frying pan

Can I make a Crunchwrap ahead of time?

You can make this vegan Crunchwrap Supreme ahead of time and leave in the fridge for 2-3 days, but keep in mind this may cause the wrap to go soggy.

Closeup of a Crunchwrap with tempeh and rice

Instead, I would recommend making the smoky tempeh, the rice and the nacho 'cheese' sauce ahead of time and storing them in separate containers for up to around 3 days, and assemble the wraps when ready.

Also worth trying: our vegan sloppy joes.

Other delicious vegan lunch recipes

Vegan Crunchwrap supreme 1

Let me know in the comments: what's your favourite plant based lunch? If you give this vegan Crunchwrap Supreme recipe a go, be sure to tag me on Instagram (@earthofmariaa), and leave your feedback in the comments below

Recipe

Vegan Cruchwrap Supreme

5 from 3 votes
This vegan Crunchwrap Supreme is made with tempeh, dairy-free nacho 'cheese', rice and avocado. It's easy to make and perfect for a plant based lunch that's ready in 30 minutes!
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Prep Time: 10 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 25 minutes
Servings: 2 crunchwraps

Equipment

  • Frying pan
  • Saucepan
  • Whisk

Ingredients

For the smoky tempeh filling

For the dairy-free nacho 'cheese' sauce

Other ingredients to serve

  • ½ cup cooked rice
  • 1 large avocado mashed
  • ¼ cup vegan cheese grated
US Customary - Metric

Instructions

Make the tempeh filling

  • Heat the olive oil in a non-stick frying pan over a medium-high heat. Add the onion and garlic, cooking for 2-3 minutes, until softened.
  • Add the tempeh, sweetcorn, tomato paste, tamari, cumin and smoked paprika. Cook for 5 minutes, until the tempeh is lightly crispy.

Make the 'cheese' sauce

  • Add the coconut milk, turmeric, salt, nutritional yeast, apple cider vinegar and cornstarch to a saucepan. Whisk until the 'cheese' thickens.

Assemble the Crunchwraps

  • Place a large tortilla on a flat surface and add 3-4 tablespoon rice in the middle, spreading it out into a circle.
  • Add smoked tempeh on top, followed by a layer of mashed avocado. Finish with the homemade nacho 'cheese', and a sprinkle of grated vegan cheese.
  • Place a smaller tortilla on top and press down lightly. You can either buy a small tortilla at the store, or make your own by placing a round cup or cookie cutter in the centre of a large tortilla and cutting around the edges.
  • Fold the edges of the tortilla towards the centre until completely sealed. Press it down once again and flip.
  • Now use a spatula to transfer the Crunchwrap to a lightly greased frying pan. Cook for 3-4 minutes on each side over a medium-high heat, until crispy.

Video

Notes

Do not discard the rest of the tortilla when making the smaller circle - you can use it for homemade chips to dip in any leftover nacho 'cheese' sauce.

Nutrition (Estimate per Serving)

Calories: 737kcalCarbohydrates: 63gProtein: 29gFat: 46gSaturated Fat: 17gSodium: 1881mgPotassium: 1578mgFiber: 14gSugar: 7gVitamin A: 999IUVitamin C: 21mgCalcium: 157mgIron: 8mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
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Vegan Bolognese Sauce

by 1 Comment

This Vegan Bolognese Sauce is the perfect Italian-inspired sauce to eat atop your favorite noodles. And because this recipe is vegan, compared to regular Bolognese sauce, it takes a fraction of the time to make.

plate of Vegan Zucchini Noodles with Vegan Bolognese

This vegan Bolognese recipe is packed with flavor! Its tomato sauce and red wine base are perfectly complemented by garlic, paprika, and oregano-a quintessential Italian spice combo.

And it definitely pays to be vegan with this recipe because it only takes 30 minutes to make! Regular Bolognese sauce can take hours, but this vegan recipe uses textured soy protein, which is ready in a jiffy!

This vegan Bolognese recipe is... 

  • vegan
  • vegetarian
  • plant-based
  • gluten-free
  • ready in 30 minutes
  • a quick tomato sauce recipe

How to Make Vegan Bolognese Sauce

how to make Vegan Bolognese sauce collage
  1. Heat olive oil in a large pot on the stove. 
  2. Chop the onion, carrot, garlic, and green pepper. Make sure to remove the seeds from the green pepper and discard. 
  3. Add the chopped vegetables and garlic to the pot and sauté. Stir occasionally so that nothing sticks to the bottom of the pan. 
  4. Once the onions are translucent, add the paprika and oregano along with the vegan red wine. 
  5. Stir the ingredients, bring them to a simmer, and then cover the pot to let the wine cook down. 
  6. Next, add the diced tomatoes, the tomato sauce, and the maple syrup to the pot. 
  7. Cover the pot again to let it cook and soften the tomatoes. 
  8. While the sauce is cooking, start making the textured soy protein. 
  9. Hydrate the textured soy protein by boiling it in water. Make sure the water covers it. Keep adding water until the soy protein is tender. 
  10. Use a colander to get rid of the extra water. 
  11. Add the soy protein to the sauce, combine, and cook for just a bit longer. 
  12. Serve the vegan Bolognese sauce over your favorite noodles and enjoy!

Scroll down for the full recipe with measurements and detailed instructions.

Variations

skillet of Vegan Bolognese Sauce with spices added

Fresh Toppings

Who doesn't love a picture-worthy meal? Beautiful and delicious! 

Top your noodles and vegan Bolognese sauce with halved cherry tomatoes and fresh basil. If you have some extra time, you can make some vegan parmesan to top it off. 

Try It With Veggie Noodles

While egg and flour noodles will work great with this vegan Bolognese sauce, you can also try it with veggie noodles. You can buy these at the store or grab your spiralizer and make your own. 

Try this sauce with noodles made from zucchini, summer squash, sweet potatoes, carrots, or beets.

Vegan Bolognese Sauce FAQs

close up vegan zucchini noodles topped with vegan bolognese sauce

How long should you simmer Bolognese?

For this vegan Bolognese recipe, you'll simmer your sauce for 10 minutes after adding the wine and herbs and then again for 10 to 15 minutes after adding the tomatoes and maple syrup. 

Though other recipes for Bolognese take far longer because of the meat, this vegan version is much quicker because the soy protein is cooked separately. 

Can you overcook Bolognese?

Nope! You can't overcook Bolognese. Just keep it hydrated so as it doesn't burn on the bottom of the pan. If it's looking like the liquid level is getting low while you're simmering the sauce, add some more liquid.  

Do you simmer Bolognese with lid on or off?

For vegan Bolognese, you're totally fine to simmer the sauce with the lid on. This will speed up the cooking time and works just as well as simmering it with the lid off. 

Why is my Bolognese sauce watery?

If your Bolognese sauce is too watery, you may just need to simmer it for longer. To thicken it up, you might also try adding something more solid like more diced tomatoes that will soften and thicken the sauce. 

Recipe

Vegan Bolognese

Vegan Bolognese

5 from 2 votes
This Vegan Bolognese Sauce is the perfect Italian-inspired sauce to eat atop your favorite noodles. And because this recipe is vegan, compared to regular Bolognese sauce, it takes a fraction of the time to make.
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings

Ingredients

  • 1 cup textured soy protein
  • 2 tablespoon olive oil
  • 1 onion
  • 1 carrot
  • 3 cloves garlic
  • 1 teaspoon paprika
  • 1 teaspoon dry oregano
  • ½ cup vegan red wine
  • 1 tablespoon maple syrup
  • 1 can diced tomato
  • 1 cup tomato sauce
  • ½ red or green pepper
  • 1 cup water
  • Salt & black pepper to taste
US Customary - Metric

Instructions

  • In a large pot, heat 2 tablespoons oil over medium heat.
    vegan Bolognese
  • Chop the onion, carrot, garlic, and pepper. Transfer to a pot and sauté for about 10 minutes, stirring occasionally. Once onions are fragrant and translucent, add fresh herbs and wine, bring to a simmer and cover for 10 minutes to let the wine cook down.
    Vegan Bolognese
  • Add the diced tomatoes, tomato sauce, and maple syrup to the simmering vegetables. Stir to combine, season with salt and pepper, then cover again and let cook for another 10-15 minutes.
    Vegan Bolognese Sauce
  • Meanwhile, hydrate the soy protein in boiling water. The water should easily cover it, you need to get a tender "minced meat", add as much water as you need. You can always use a colander to get rid of extra water.
  • Finally, add the soy "meat" to the sauce, cook for just another minute.
    Vegan Bolognese

Nutrition (Estimate per Serving)

Calories: 233kcalCarbohydrates: 24gProtein: 14gFat: 7gSaturated Fat: 1gSodium: 487mgPotassium: 578mgFiber: 7gSugar: 13gVitamin A: 3037IUVitamin C: 31mgCalcium: 149mgIron: 5mg
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