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Vegan Easter Recipes

Pasta Primavera

Vegan Pasta Primavera

Though this plant-based Pasta Primavera uses only a half-pound of pasta, it’s so chockfull of vegetables that it makes quite a heaping helping. You can serve it any time of year, but it’s an especially nice way to welcome spring, as its name implies. It’s also a pleasing main dish at spring holiday or special occasion meals, such as Easter or Mother’s Day. Serve with a simple salad of fresh greens.

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Spring Vegetable Tart

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. Use a name brand (these are most often vegan, though it doesn’t hurt to check the ingredients), and make sure to give it a good 45 minutes to an hour to thaw out—not less, and ideally, not much more. This makes two rectangular tarts that are easy on the cook and gorgeous to behold. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.

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Deviled Tomatoes

vegan snacks

If you no longer eat eggs but have a craving for the retro classic, deviled eggs, you’ll really enjoy these deviled tomatoes — a completely vegan rendition. The combination of chickpeas, nutritional yeast, and vegan mayo add up to a fairly egg-like flavor and consistency. And these are even easier to make than the originals. Though these are somewhat spring-y (for instance, they’d be a lovely vegan Easter appetizer) they can be a treat any time of year for brunch, as an appetizer, or even to pack into the lunch box in a container. These are rather addictive, and with no worry about cholesterol, be prepared for them to disappear quickly! Photos by Hannah Kaminsky.

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Beet and Red Cabbage Slaw

Beet and red cabbage slaw recipe

This vivid salad of grated beets and red cabbage, served in modest portions, makes a dazzling visual statement on the dinner plate, but more importantly, add a dose of vitamins and antioxidants. It’s a beautiful addition to everyday meals or holiday plates.  Continue Reading…

Roasted Seitan, Peppers, and Portobellos

Roasted Seitan with Peppers and Mushrooms

This hearty combination of seitan, bell peppers, and portobello mushrooms is so easy to throw together, yet makes a festive main dish for special occasions. It’s a great centerpiece for a vegan Easter dinner, for example, and would be just as good for a Christmas menu. When you’re preparing a multi-course meal, it’s so nice when the entree can be made at the last minute with little hands-on time. If any of your family or guests eat gluten-free, this is obviously not the choice for them. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.

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Creole Creamy Carrot Soup

creole cream of carrot soup

This clove-scented Creole cream of carrot soup has a cheery orange color, and if good, fresh carrots are used, a subtly sweet flavor. It’s a real spirit-lifter in the fall, winter and spring, awakening and nourishing the senses. Serve with fresh warm bread or top with crisp croutons. Leftovers are great to pack into thermoses for school lunch or the office.

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Orzo or Rice-Stuffed Bell Peppers

Orzo or rice-stuffed bell peppers

Stuffed bell peppers are a favorite comfort dish, and it’s so easy to create vegan variations. Orzo, a tiny, rice-shape pasta, makes a nice filling, as does medium-grain brown rice. With the addition of green peas and fresh herbs, this makes a satisfying main dish. Photos by Rachael Braun.

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Lemony Leek and Mushroom Soup

Lemony Leek and Mushroom Soup

Welcome spring or early fall with this Greek-inspired soup, rich with leeks, mushrooms and herbs in a lemon-flavored broth. If you’d like to make this more of a main dish soup, add some chickpeas or white beans, as the variation suggests. Photos by Hannah Kaminsky.

Lemony Leek and Mushroom Soup
Author: 
Recipe type: Soup
Cuisine: Vegan / Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 8
 
Welcome spring or early fall with this Greek-inspired soup, rich with leeks, mushrooms and herbs in a lemon-flavored broth.
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 large leeks, white and lightest green parts only, chopped and well rinsed
  • 32-ounce carton vegetable broth
  • 2 medium turnips, peeled and cut into ½-inch dice
  • 2 bay leaves
  • 1 pound very ripe, juicy tomatoes, diced, or one 14- to 16-ounce can diced tomatoes, undrained
  • 8 to 10 ounces baby bella (cremini) mushrooms, stemmed and sliced
  • 2 to 4 ounces fresh shiitake mushrooms, stemmed and sliced
  • Juice of ½ lemon, or more to taste
  • Salt and freshly ground pepper to taste
  • 2 or 3 big handfuls of coarsely chopped spinach or baby spinach leaves
  • ¼ cup minced fresh parsley
  • 2 to 3 tablespoons minced fresh dill
Instructions
  1. Heat the oil plus about ¼ cup water in a large soup pot. Add the leeks and sauté over medium heat, stirring frequently, until they begin to go limp, about 7 to 8 minutes.
  2. Add the broth, turnips, bay leaves, tomatoes, and mushrooms. Bring to a gentle boil, then cover and simmer for 10 minutes.
  3. After 10 minutes, add a cup of water and return to a simmer. Simmer gently for 10 to 15 minutes longer, or until all the vegetables are tender.
  4. Season to taste with lemon juice, salt, and pepper. Remove from the heat. Allow the soup to stand for an hour or two, or even refrigerate overnight, if time allows.
  5. Before serving, heat through as needed. Stir in the spinach, parsley, and dill. If the vegetables seem crowded, adjust the consistency with more water, then adjust the seasonings and lemon juice. Serve hot.

 

Variation: To make the soup a bit more substantial, add a 15-to 16-ounce can (or about 1 1/2 cups cooked) chickpeas or white beans.

Nutrition information
Per serving: Calories: 111; Total fat: 2g;  Protein: 2g;  Carbs: 18g;  Sodium: 53mg

Lemony Leek and Mushroom Soup recipe

Lemony Leek and Mushroom Soup

Vegan Recipes by VegKitchen logo
Vegan recipes by VegKitchen