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Everyday Meals

Mushroom and Bell Pepper Scrambled Tofu

Tofu Scramble with Bell Peppers and Mushroom2

This vegan breakfast recipe updates regular scrambled tofu with mushrooms and bell peppers. Omnivores and vegans alike will love waking up to this dish!

Soft tofu is a good choice for dishes in which it is crumbled, as in this veggie-filled, egg-free scramble. While this would certainly also make a good brunch or lunch dish, it also makes a wonderful light dinner with whole grain toast or sautéed potatoes, and some sliced oranges or other seasonal fresh fruit. Photos by Evan Atlas. Continue Reading…

Vegan Cheese Sauce

This classic Vegan Cheese Sauce recipe is extremely simple to make and can be refrigerated for up to one week. Meet your new favorite food.

Vegan Cheese Sauce
Serves: 1 cup
 
Ingredients
  • 1 ½ cup Yukon potatoes, peeled and quartered
  • ⅓ cup carrots, diced
  • ¼ cup nutritional yeast
  • 2 tbsp olive oil
  • 2 tbsp unsweetened almond milk
  • 1 tsp lemon juice
  • 1 clove garlic, minced
  • ½ tsp vinegar
  • ½ tsp salt
  • ¼ tsp cumin
Instructions
  1. Put the potatoes and carrots in a pot and cover with water.
  2. Bring to a boil then reduce to medium heat.
  3. Simmer for 12 minutes. Drain.
  4. Put the potatoes and carrots in a blender. Add the remaining ingredients. Mix until it is smooth.

 

Classic Italian Minestrone Soup

Minestrone soup is an Italian cuisine classic. Here is our recipe for this classic Italian vegetable soup with beans and pasta!

Classic Italian Minestrone Soup
Serves: 8
 
Ingredients
  • ⅜ cup dried white beans
  • ¼ cup extra virgin olive oil
  • 1 tsp unsalted butter
  • 1 yellow onions, peeled and thinly sliced
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 potatoes, peeled and diced
  • 1 cup spinach, chopped
  • 4 cups vegetable stock
  • ½ cup canned crushed tomatoes
  • 4 sprigs fresh thyme
  • 1 cup broken fettuccini pasta
  • salt and pepper
Instructions
  1. Soak the white beans overnight in a bowl with just enough cold water to cover them.
  2. The next day, drain the water from the beans and rinse well. Cook in boiling water for 45 to 60 minutes. Reserve.
  3. In large saucepan, melt butter in oil over medium heat. Add the onions and cook for 2 minutes until golden brown.
  4. Add carrots and celery. Season and cook for another 2 minutes.
  5. Add the potatoes and stir. Continue cooking for 2 minutes.
  6. Stir in spinach and continue cooking for 2 minutes.
  7. Add vegetable stock, crushed tomatoes, and thyme sprigs. Season. Put a lid on the pan and cook the soup over low heat for about 2 hours, stirring occasionally. It’s important that the minestrone soup simmer gently.
  8. After 2 hours of cooking, add cooked beans and pasta and continue cooking for 20 minutes. Check the seasoning.
  9. Serve with a crusty piece of bread.

 

Pulled Jackfruit Sandwich

This Pulled Jackfruit Sandwich is so easy it can be ready in under 1 hour.  Here is a vegan recipe that even carnivores will love!

Pulled Jackfruit Sandwich
Serves: 4
 
Ingredients
Slaw
  • 2 cups shredded cabbage or finely chopped cabbage
  • 3 tbsp vegan mayonnaise
  • 2 tbsp white vinegar
  • 1 tbsp sugar
  • salt and pepper, to taste
Jackfruit
  • 1 can young jackfruit
  • 1 small onion, finely chopped
  • 1 tbsp canola oil
  • 1 tsp garlic powder
  • ¼ cup BBQ Sauce, store-bought
  • salt and pepper, to taste
  • 4 hamburger buns
Instructions
  1. Mix all slaw ingredients in a bowl and reserve in the refrigerator.
  2. Drain and rinse the pieces of young jackfruit,.
  3. Fray the jackfruit pieces to form filaments. Chop the jackfruit hearts finely.
  4. Cook the onion in a little oil until browned. Add the garlic powder and stir.
  5. Add the jackfruit and BBQ sauce. Cook for another 30 minutes over medium heat, stirring frequently.
  6. Heat the hamburger buns to your preference, then assemble the burgers

 

Vegan Eggplant Pizza with Fresh Tomatoes and Olives

Eggplant, fresh tomato, and olive pizza

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

Make It a Meal

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

Tofu and Mango Vegan Tacos

Tofu and Mango Vegan Tacos

These Tofu and Mango Vegan Tacos are colorful, delicious, and perfect for summer! Follow this recipe and you’ll wow meat eaters and non-meat eaters alike.

 

Tofu and Mango Vegan Tacos
Serves: 2
 
Ingredients
  • 1 tsp garlic powder
  • 1 tsp cumin
  • ¼ tsp chili powder
  • 1 block firm tofu, cut in small cubes
  • 1 tbsp olive oil
  • 1 small mango, chopped
  • 1 green pepper, chopped
  • 1 tomato
  • 8 corn tortillas
  • ½ cup red cabbage, grated
  • 2 tbsp coriander leaves
  • 2 limes
Instructions
  1. Mix the spices together in a bowl.
  2. Coat the tofu with the spice mixture. Reserve in the fridge for 15 minutes.
  3. Preheat the oven to 400°F.
  4. Place the tofu on a baking sheet lined with parchment paper. Sprinkle with olive oil. Bake for 10 to 12 minutes.
  5. Meanwhile, cut the mango, peppers and tomato into cubes.
  6. Remove the tofu from the oven.
  7. Garnish tortillas with red cabbage, tofu, mango, pepper, tomato, and coriander leaves.
  8. Serve with lime wedges.

 

Vegan “Elvis” Sandwich with Tempeh Bacon

Vegan "Elvis" Sandwich

Recently, someone I know told me that she’d eaten a vegan “Elvis” sandwich in a New York City eatery. Curious, I learned that Elvis Presley’s favorite sandwich was grilled peanut butter, banana, and bacon. It sounds a bit odd, but the combination is curiously good in this vegan recipe. The biggest modification is that smoky tempeh takes the place of bacon; natural, organic peanut butter and whole grain bread make it healthier. It’s a bit intense, but for active people or hungry teens, this could be a big hit. Multiply the ingredients given here for more sandwiches. It makes a great school lunch. Continue Reading…

Thai-Flavored Tofu and Broccoli

Thai broccoli and tofu with peanut satay sauce

Serve this easy recipe of tofu and broccoli in a Thai peanut satay sauce over rice or bean-thread noodles, a simple coleslaw dressed in sesame-ginger dressing, strips of red bell pepper, and cherry tomatoes. Thai peanut satay sauce provides a bold flavor and is surprisingly low in calories.  Continue Reading…

Spicy Avocado Edamame Dip

Spicy Avocado Edamame Dip

This Spicy Avocado Edamame Dip has three times less fat and is almost twice as rich in protein than your typical spinach artichoke dip recipe. This dip has a perfect texture and it’s so delicious!

Spicy Avocado Edamame Dip
Serves: 4
 
Ingredients
  • 1 cup frozen edamame, unthawed
  • 3 tbsp water
  • 2 cloves garlic, peeled and crushed
  • 1 cup fresh cilantro
  • 1 ripe avocado
  • juice of 1 lemon
  • ¼ cup plant base plain yogurt
  • ½ tsp Tabasco Chipotle Hot Sauce
  • salt and pepper
Instructions
  1. Place the edamame and water in a microwaveable bowl. Cover with plastic wrap and cook for 2 or 3 minutes at maximum power or until edamame is tender. Drain well.
  2. Blend the edamame, garlic, and cilantro in a food processor until smooth.
  3. Scrape the edges of the container with a rubber spatula and add the avocado, lemon juice, yogurt, and hot sauce. Salt and pepper generously.
  4. Mix again until a smooth texture is obtained.

 

Vegan Pizzadillas (Pizza + Quesadilla)

Vegan pizzadillas

This recipe for Vegan Pizzadillas, a fast and fun dinner idea, is a mash-up of pizza and quesadillas. Basically, you’re filling soft taco-size tortillas with the kinds of ingredients you’d use for making pizza—marinara sauce, vegan cheese, and lots of veggies. And you can just wing it as far as measurements, too.

About the Recipe

For a one-person meal, cut the recipe in half. All you need to complete this meal is a substantial salad with some cooked quinoa, beans or chickpeas, and/or sunflower seeds for a protein boost. This serves 2 hungry people or 4 moderately (1 or 2 pizzadillas per serving). Photos by Hannah Kaminsky.

Continue Reading…

Slow-Cooker Vegan Lasagna Primavera

Fresh from the vegan slow cooker by robin robertsonThis recipe for Slow-Cooker Vegan Lasagna Primavera was contributed by Robin Robertson, author of Fresh from the Vegan Slow Cooker * (The Harvard Common Press, 2012). One of the things I like most about using a slow cooker is its versatility.  While it is ideal for cooking beans, stews, soups, and chili, it can also be used to cook some things that may surprise you such as breads, cakes, and other desserts.  It’s also terrific for cooking casseroles and other recipes you normally associate with oven-baking.   Continue Reading…

White Bean and Spinach Veggie Burgers

White bean and spinach burgers

This White Bean and Spinach Veggie Burgers recipe makes a mild, flavorful burger that is equally good in pita sandwiches, on English muffins, rolls, or served without any bread at all. Embellish with your favorite fixings—lettuce, sliced tomatoes, hot sauce, ketchup, mustard, vegan mayo, etc. Kids who are open to green foods might enjoy eating these out of hand. Leftovers are delicious used in sandwiches for brown bag lunches. Continue Reading…

Vegan Mexican Stuffed Sweet Potato

Vegan Mexican Stuffed Sweet Potato

Here is an exotic recipe—very simple and full of fiber and vegetable protein: Vegan Mexican Stuffed Sweet Potato! This dish is good as it is colorful and is a great way to enjoy a meal rich in flavors and essential nutrients. In addition, these stuffed sweet potatoes are a good source of antioxidants, fiber, essential fatty acids, and minerals.

 

Vegan Mexican Stuffed Sweet Potato
Serves: 2
 
Ingredients
  • 2 sweet potatoes
  • 1 onion
  • 1 tbsp olive oil
  • ½ block firm tofu, cut in small cubes
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • ½ cup black olives
  • 1 bunch fresh coriander
  • ½ cup salsa
  • salt and pepper to taste
Instructions
  1. Scrub sweet potatoes with a brush to clean. Cook whole sweet potatoes in an oven heated to 400°F for 45 minutes.
  2. Meanwhile, cut the onion into a large pan with olive oil over medium heat. When onion begins to brown, add the tofu, chili powder, and garlic powder. Cook for 10 minutes, stirring occasionally. Remove from heat and add black olives.
  3. When the potatoes are cooked, cut them gently in half lengthways. Let them cool a little and press the flesh down with a fork.
  4. Add the tofu mixture on top of the sweet potato.
  5. Add the salsa and fresh coriander.
  6. Serve.

 

Sweet Quinoa Breakfast Bowl

Sweet Quinoa Breakfast Bowl

Let’s change up breakfast! Exchange toast and cereal for quinoa—this Sweet Quinoa Breakfast Bowl recipe will give you plenty of energy to face your day.

Sweet Quinoa Breakfast Bowl
Serves: 2
 
Ingredients
  • 2 cups cooked quinoa (or ⅔ cup dry quinoa)
  • ¾ cup almond milk
  • 2 tbsp maple syrup
  • ¼ tsp cinnamon
  • 1 pinch salt
  • 1 tbsp coconut flake
  • fresh fruit of your choice
Instructions
  1. Mix quinoa, milk, maple syrup, cinnamon, and salt in a saucepan over medium heat.
  2. Cook, stirring often, about 7 minutes. The mixture should be bubbling and the quinoa should have absorbed some of the milk.
  3. Place in a bowl and garnish with coconut and fruits.
  4. Add more maple syrup, if desired.

 

Chickpea and Sweet Potato Burger

This Chickpea and Sweet Potato Burger recipe is perfect for those times when you want to try stray from the traditional recipes you’re used to. For a quick meal, you can prepare the patties in advance and warm them up when you need them.

Chickpea and Sweet Potato Burger
Serves: 5
 
Ingredients
  • 1 cup sweet potato meat (about a medium sweet potato, cooked and peeled)
  • 1 can (540 ml) chickpeas, drained and well rinsed
  • ¼ cup barbecue sauce, homemade or commercial
  • ¼ tsp salt
  • 1 tbsp chili seasoning
  • ⅓ cup bread crumbs
  • tomatoes
  • lettuce
  • vegan mayonnaise
  • pickles
  • 5 hamburger buns
Instructions
  1. Cook your sweet potato in the oven at 400°F for 20 minutes. Once the sweet potato has been cooked and peeled, let it cool a little.
  2. Preheat the oven to 350°F.
  3. Place the sweet potato flesh, chickpeas, barbecue sauce, salt, chili seasoning, and bread crumbs in a food processor. Mix until a homogeneous paste forms. You will probably need to scrape the side with a rubber spatula several times during the process.
  4. When the preparation is homogeneous, separate into five equal parts and form patties with your hands. Freeze patties for at least 15 minutes to allow the mixture to firm up.
  5. Place the patties on a baking sheet covered with parchment paper.
  6. Cook in the oven for 30 minutes. Then let cool for about 5 minutes.
  7. Meanwhile, prepare the toppings (tomatoes, lettuce, mayonnaise, pickles) and toast your hamburger buns.
  8. Assemble the burgers by brushing the inside of each bun with mayonnaise, then stacking a cooked patty, lettuce leaf, pickles, and a tomato slice.

 

Nearly-Instant Thai Coconut Corn Soup

Nearly-Instant Thai Coconut-Corn Soup from Vegan Express

This Thai Coconut Corn Soup is a soup that’s great for any kind of weather, not just when it’s chilly and rainy. Because this recipe is ready to serve in 20 minutes, it’s perfect for any time you want soup in a hurry. You can even chill it and serve it cold on warm days. Recipe adapted from Vegan Express: Featuring 160 Quick, Delicious Recipes for Healthy Meals* by Nava Atlas; photo by Susan Voisin, FatFree Vegan Kitchen. Continue Reading…

Vegan Mixed Olives and Spinach Pizza

Spinach or arugula and olive pizza

Olives add great flavor to this vegan spinach pizza. This recipe features a generous helping of baby spinach, or you can use baby arugula instead. Do try this with pepper jack or other spicy vegan cheese, which gives it a bit of a kick. Serve with a colorful salad—add some beans or chickpeas for more protein.

Continue Reading…

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Vegan recipes by VegKitchen