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…
This Super-Easy Vegan Tortilla Casserole is my favorite in-a-hurry casserole filled with southwestern flavors. The recipe involves throwing together a lot of convenient ingredients like canned beans and tomatoes, and frozen corn, but it’s unbelievably good when you need an emergency dinner. While it’s in the oven, steam a big batch of broccoli or prepared stir-fried collard greens, and make a salad or a raw veggie platter. Adapted from Vegan Express.Â Photos by Evan Atlas.Â Continue Reading…
I love what barbecue sauce does for tofu. This easy tofu skillet recipe, with the flavorful sauce and plenty of onions, is excellent over brown rice or quinoa. Serve with a colorful salad or slaw and you’ve got an easy meal. Photos by Rachael Braun. Continue Reading…
There is nothing like a recipe that can be made all in one pan. The Spanish have mastered the one-pan recipe technique with their incredible paellasâ€”made without dirtying several dishes and pans. Try our simple One-Pan Spanish Vegan Paella recipe today!
- 1 red pepper
- 1 carrot
- 1 onion
- 2 tbsp olive oil
- 1 clove garlic
- 1 tsp paprika
- Â¼ cup parsley
- 1 pinch saffron
- 1 cup rice
- 2 cups vegetable broth
- 1 can artichokes, chopped
- Â½ cup black olives
- Preheat the oven 375ËšF.
- Julienne the pepper and carrot and slice the onion. Fry the vegetables and onion in the oil over high heat.
- Stir in the chopped garlic and add the paprika, parsley, and saffron. Cook for 2 minutes.
- Add the rice and vegetable broth. Cook for another 5 minutes.
- Add the artichokes and olives. Place the paella in the oven for 10 minutes; the rice must be cooked "al dente."
- Let stand for 5 minutes before serving.
This is the simple pasta recipe you need for busy weekday dinners. Pesto and pasta combine in this recipe for a quick and delicious vegan meal.
- 250 g spaghetti
- 1 tbsp olive oil
- 2 French shallots
- Â½ cup cherry tomatoes, halved
- 2 cloves garlic
- Â½ cup vegetable broth
- 4 tbsp pesto
- salt and pepper, to taste
- fresh basil
- Boil water for the pasta. When the water is boiling, add the pasta and cook for 10 minutes.
- Mince the French shallots, tomatoes, and garlic. Cook them in a large sauce pan with oil for 2â€“3 minutes.
- Add the vegetable broth, pesto, salt, and pepper. Bring to a boil, then reduce to low heat for a few minutes.
- Once pasta is cooked, drain and add to sauce. Mix well.
- Serve in a bowl and add fresh basil on top.
In this recipe, cubes of tofu are marinated and baked. Hot or cold, this Perfect Marinated Tofu can be used as an appetizer or be served with rice and steamed vegetables.
- 1 block (450 g) extra firm tofu
- ¼ cup tamari or soy sauce
- 2 tbsp maple syrup
- 2 tbsp ketchup
- 1 tbsp vinegar
- 1 tbsp sesame seeds
- ¼ tsp garlic powder
- ¼ tsp black pepper
- 1 tsp smoke-flavored liquid
- Preheat oven to 375Â°F. Spray oil on a cookie sheet.
- Cut tofu into Â½ inch slices and press lightly to remove excess water. Cut slices into Â½ inch cubes.
- In a bowl, combine tamari or soy sauce, maple syrup, ketchup, and vinegar Add sesame seeds, garlic powder, pepper, and smoke-flavored liquid. Place cubes of tofu in the mixture, cover, and marinate for at least 1 hour.
- Place the tofu on the prepared cookie sheet in one layer. Bake 15 minutes. Turn the cubes of tofu and cook another 15 minutes.
This simple, tasty pasta dish is traditional to the “plain and simple” Pennsylvania Dutch cuisine. It’s a perfect way to use fresh summer corn and tomatoes when they’re at their peak of flavor and abundance. In its original form this Pennsylvania Dutch Corn Noodles recipe is made with egg ribbons; to make it vegan, I recommend substituting ribbons made of hearty whole grain flours like spelt or quinoa. Photo by Hannah Kaminsky. Continue Reading…
A fast breakfast for a busy morningâ€”we have to admit, itâ€™s the ideal smoothie!
The texture of avocado is the secret to smooth, creamy smoothies, and avocado combines perfectly with chocolate. In addition to its digestive properties, the avocado has another quality: the fatty acids it contains quickly gives the satiety signal to the brain of the person who eats it!
- 1-2 mature avocados
- Â½ cup spinach
- 2 cups vegetable milk of your choice
- 3 tablespoons of good quality cocoa
- 3 tablespoons maple syrup or honey
- Mix all these ingredients together in the blender.
- That's it!
Spring is here and it’s that time of year when you just want to jump into everything that’s fresh and green. So what better way to celebrate the season of renewal and rebirth than with some new healthy, green veggieÂ sandwichÂ recipes. Of course, with all the fun things to do now that the snow is finally gone, who wants to stay inside cooking.
That’s why these easy veggie sandwichÂ recipesÂ are so great for this time of year. They’re easy. They’re delicious. And they will help you start off the season with a fresh new diet. What could be better than that? Continue Reading…
This is so simple that it barely qualifies as a recipe! But it is invariably a huge hit, and makes believers out of tofu skeptics. It can be served as a simple protein dish on the dinner plate, or as a hot appetizer with cocktail toothpicks. Of course, if you use VegKitchen’s recipe for Quick Vegan Barbecue Sauce, this becomes more than a 3-ingredient recipe, but since I’ve never found a prepared BBQ sauce I’ve been too impressed with, I like to take the few extra moments to make my own. Continue Reading…
This simple summer dish of pasta with tomatoes and basil will get you out of theÂ kitchen quickly. Make sure to use summer tomatoes at the peak of their flavor, as that’s what this dish is all about! This is a good accompaniment to grilled vegetables; it’s also good with a colorful bean salad. Try it with Mediterranean Bean Salad with Pickled Beets. Continue Reading…
Here’s a tofu preparation that’s nothing fancy, but still so good, and easy enough for a quick weeknight meal. Tofu is combined with bell peppers, carrots, zucchini, and onions in a flavorful barbecue sauce and then baked. Serve with a simple quinoa dishÂ and a big salad. Photos by Evan Atlas. Continue Reading…
This is a favorite way to prepare tofu simply and one that I make regularly. Both slightly sweet and salty, pan-sautÃ©ing the tofu until crisp and golden makes it very tasty. This is a great accompaniment to Asian-style noodle or rice dishes, or to toss into simple stir-fries. For a nice pairing with another easyÂ recipe, serve with Simple Sesame Soba Noodles. Continue Reading…
If you want to dress up a simple grain-and-bean pilaf in an instant, a good-quality, prepared tomato salsa is the answer. This is truly an emergency dinner, but a hearty and healthy one, at that!Â Vary the type of grain and/or bean you use each time you make this, and serve it with a simple salad orÂ coleslaw and a steamed vegetable like broccoli, or fresh corn on the cob. Adapted from The Vegetarian 5-Ingredient Gourmet. Continue Reading…
In this super-easy, nearly-instant fajitaÂ recipe, chewy baked tofu is a perfect filling. This is great for adults but it is also fun for kidsÂ if you let them assemble their own. It’s one of those meals, in fact, in which everything goes on the table and everyone makes it to their own liking. Serve with cooked quinoa and/or baked sweet potatoes. Photos by Rachael Braun. Continue Reading…
Here’s a no-cook menu for those days when you can’t stand the thought of cooking at all but don’t want to buy expensive take-out food. Hummus is to current culture what yogurt was in the seventies. And there are so many great flavors to choose from in the supermarket. Here’s what you’ll need: Continue Reading…
These simple kebabsÂ of tofu and potatoes, threaded onto skewers and slathered with sauceÂ is like an outdoor summer barbecue, all year round. If you use an all-natural brand of barbecue sauce, this is a 3-ingredient recipe. If you make your own, which is highly recommended, it’s not much more time-consuming. Serve with a green veggie (like broccoli or kale)Â and coleslaw for an easy meal. Continue Reading…