All Posts By:

Nava

Italian-Style Vegan Sausage and Peppers

Italian-style vegan sausage and peppers

This recipe updates the Italian classic, sausage and peppers, with vegan sausage. It makes a hearty one-dish meal served with pasta, grains, or polenta. Shown above, it’s paired with farro. Mild, pale-green Italian frying peppers that are occasionally available in supermarkets and produce markets make this more authentic, but using common bell peppers works just as well.  Continue Reading…

Hummus, Cucumber, and Avocado Wrap

Hummus, cucumber, and avocado wrap

This easy Hummus, Cucumber, and Avocado Wrap recipe is as good for dinner as it is for lunch (or even breakfast, for that matter). You can use homemade hummus or store-bought; either way, it’s made in minutes. For lunch, serve with plenty of fruit; for dinner, serve with soup  and/or a simple side dish. It goes well with quinoa tabbouli, or any potato salad. And you need not slavishly follow a recipe, either—make enough for one, or as many as needed. Photos by Lori Maffei. Continue Reading…

Green Pea, Radish, and Vegan Cheddar Salad

Green pea, radish, and vegan cheddar salad

This recipe makes a very fresh and spring-y Green Pea, Radish, and Vegan Cheddar Salad that pleases both the eye and the palate. I enjoyed it several times while traveling through some of the heartland states some years (or truthfully, some decades) ago, while still a vegetarian rather than a vegan. Its constant ingredients were the peas, cheese, and celery, with additional, varying ingredients. This is my version, a composite of those that I sampled, and now completely vegan, as it’s easy to substitute vegan cheddar cheese for its dairy counterpart. Continue Reading…

Favorite Basic Pizza Dough

Whole wheat pizza dough recipe

I admit that I’m usually too lazy to make crust from scratch, especially now that there are several really good, natural brands on the market. But it’s really not that difficult, and fun to do once in a while. Here’s my Favorite Basic Pizza Dough recipe, which harks back to my very first book, Vegetariana. Continue Reading…

Easy Zucchini Noodles with Peanut Sauce

zucchini "noodles" with peanut butter sauce

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. Continue Reading…

Stacked Vegan Cheese Enchiladas

Stacked vegan cheese enchiladas

Want to switch up your routine Mexican cuisine? Try this unique Stacked Vegan Cheese Enchilada recipe for a twist on the typical rolled type. The word enchilada literally means “filled with chile,” and so it is supposed to be drenched in pure, red chile.  I’ve modified the recipe to use the tomato-based enchilada sauce, since cooking with pure, red chiles is not something that cooks outside the Southwest are likely to attempt. This simple and hearty dish is traditionally enhanced by a helping of refried beans and/or Mexican Rice on the side. Photos by Hannah Kaminsky. Continue Reading…

Strawberry-Vanilla Maca Smoothie

Strawberry vanilla maca smoothie

Maca powder, which has so many notable health benefits, has a caramel-y flavor that blends well into smoothies of all sorts. In this Strawberry-Vanilla Maca Smoothie recipe, maca powder teams well with the strawberry, banana, and vanilla flavors. If you’re new to maca, use the lesser quantity; if you’ve been using it for a while, allow for 2 teaspoons per serving. This makes about two 12-ounce servings. Photos by Ollzha.
Continue Reading…

Greek-Flavored Pasta Salad

Greek flavored pasta salad

This recipe uses pasta in place of the customary lettuce in a Greek salad. Mixed with veggies, this makes a substantial and lively main dish for warm-weather meals, as well as a great vegan potluck dish for summer gatherings. Take along some extra vinaigrette to moisten the salad if it is to stand for a substantial amount of time. Leftovers are great to pack into containers for the next day’s lunch. Photos by Evan Atlas. Continue Reading…

Healthy Vegetarian Pizza Potatoes

Pizza Potatoes

In this recipe, marinara sauce, melted vegan cheese, and simple steamed vegetables on a baked potato add up to an irresistible pizza-flavored vegetable dish. Potatoes make for a healthy “crust” that’s low in fat and naturally gluten-free. The kids will love this! Vary the vegetable toppings as you’d like. Try peppers, onions, artichokes, and other favorite pizza veggies. Photo by Rachael Braun. Continue Reading…

Thai-Flavored Tossed Salad

Thai-Style Tossed Salad with Coconut-Peanut Dressing

Inspired by house salads served at Thai restaurants around the U.S., this tossed salad is the perfect companion to Thai-style dishes like Easy Vegan Pad Thai. It’s a feast of typical salad veggies made yummy with a piquant peanut-coconut sauce, chopped peanuts, and sweetened with pineapple chunks. Make a bigger portion of this recipe for the centerpiece of a meal, served with a simple side tofu or tempeh dish.

Continue Reading…

Vegan Recipes by VegKitchen logo
Vegan recipes by VegKitchen