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. Photos by Hannah Kaminsky. Adapted from The Vegetarian Family Cookbook.
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…
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…
If you like lots of veggies on your pizza, this recipe for Vegan Veggie Pesto Pizza is for you. Piled generously with broccoli, bell pepper, and zucchini, this verdant pizza features a delectable spinach-miso pesto as the base in place of the usual tomato sauce. Adapted from Vegan Express by Nava Atlas. Photos by Rachael Braun. Continue Reading…
Colorful and luscious, this Thai restaurant classic can be made easily at home, using brown rice, pineapple, and veggies like broccoli, bell peppers, and carrots. When fresh pineapple is in season and reasonably priced, try this stir-fried rice recipe with the fresh fruit! Adapted from Vegan Express. Photo by Susan Voisin. Continue Reading…
This quick and easy dish is a favorite in my cooking classes. Pasta shells stuffed with light and fluffy (and vegan!) Almond Ricotta and liberally doused with marinara sauce is a truly satisfying entrée. Although this recipe calls for large pasta shells, feel free to substitute other large stuff able shapes, such as manicotti or cannelloni. Recipe adapted from Artisan Vegan Cheese* by Miyoko Schinner, ©2012 Book Publishing Company, reprinted by permission. Continue Reading…
Pasta, beans, and greens are a classic trio in Italian cookery. It’s easy to see why—the combination is healthful and hearty. This recipe uses escarole, a sturdy green whose slight bitterness is tempered by cooking. You’ll find it near the lettuces in the produce section. If you’d like, you can substitute an equal amount of curly chicory or a medium-sized bunch of chard. Photos by Hannah Kaminsky. Continue Reading…
Cincinnati “Chili Mac” features hearty bean chili with varying ingredients and seasonings. The one standard factor is that it’s always served over spaghetti. A touch of sweet spices (such as cinnamon or allspice) are added as well. The result: a hybrid recipe that’s uniquely American. Photo by Hannah Kaminsky. Continue Reading…
Veggie lovers will devour this new take on a vegan power taco filled with roasted cauliflower, crispy chickpeas, and flavorful cilantro pesto. As an added bonus, it’s also gluten-free. This delicious dish gives you a great excuse to celebrate Cinco de Mayo, coming up on May 5 (and follow this link for more recipes for celebrating Cinco de Mayo, vegan style). Recipe contributed by the Betty Crocker company. (Isn’t it cool that they’re developing vegan recipes?) If you’d like, pass around your favorite salsa to top these, or as a VegKitchen reader suggests in the first comment below, some homemade Cashew Cream.
This easy and delectable recipe combines roasted eggplant, peppers, and broccoli with pasta. It’s perfect for cool weather months, when you want something comforting yet not too heavy, with plenty of flavorful vegetables. Serve with a big chickpea or bean salad and a crusty bread. Adapted from Vegan Express. Photo by Susan Voisin, FatFree Vegan Kitchen. Continue Reading…
This quick and nourishing pasta recipe combines greens with chickpeas and olives for a tasty, healthy dish. Specifically, this recipe calls for chard, kale, or spinach, but you can use a combination or even substitute broccoli rabe or mustard greens. My personal favorite in this dish is chard, as it’s so good in the Italian-style trio of pasta with greens and legumes. Just add a colorful salad and you’ve got a meal. Recipe from Wild About Greens* by Nava Atlas.
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. Photos by Evan Atlas. Continue Reading…
Quick, easy, and tasty—this Sesame Tofu is the perfect recipe for when you are in a hurry but still want to eat something healthy.
- 250 g firm tofu
- 1 clove garlic, finely chopped
- 2 tbsp soy sauce
- 1 tsp sesame oil
- 2 pinches cayenne pepper
- 1 tbsp sunflower oil
- 2 tbsp sesame seeds
- Drain the firm tofu and sponge it with a paper towel. Let stand for 20 minutes.
- Meanwhile, peel and crush the garlic cloves.
- In a bowl, mix the soy sauce, sesame oil, cayenne pepper, and garlic.
- Cut the firm tofu into regular dice.
- Heat the sunflower oil in a wok.
- Add the cubes of tofu and then brown for 3 minutes on all sides, on medium-high heat.
- Add the sauce and sesame seeds. Mix until the sauce is completely absorbed by the tofu.
- Serve with sautéed vegetables, if desired.
Served with rice or quinoa, this healthy dish is balanced and tasty. Sweet Potato Stew is a recipe that will please the whole family.
- 1 onion
- 4 sweet potatoes
- 2 cloves garlic
- 1 can diced tomatoes
- 1 cup spinach
- 1 can coconut milk
- 1 tsp curry
- 1 tsp cumin
- a little olive oil
- salt and pepper
- Chop the onion. Peel the sweet potato and cut into cubes.
- Cook the onion and garlic cloves in oil for about 5 minutes over medium high heat.
- Add sweet potato and cook for another 5 minutes.
- Add the tomato, spinach, coconut milk, and spices and mix together. Simmer 30 minutes.
- Salt and pepper to taste.
For most meat dishes, there are good alternatives just as tasty as the originals. Here is our vegan recipe for Bourguignon—a traditional French dish.
- 3 tbsp extra virgin olive oil
- 1–2 cloves garlic, minced
- 1 onion, chopped
- 3 cups fresh mushrooms, sliced
- ½ cup red wine
- 1 cup vegetable broth
- 2 tbsp tomato paste
- 2 tsp thyme
- 2 bay leaves
- 2 carrots, chopped
- 3 stalks celery, chopped
- 2 tbsp cornstarch
- In a saucepan, add olive oil, garlic, and onion. Cook for a few minutes on high heat.
- Cut fresh mushrooms in slices. Lower the heat and add the mushrooms to the pot.
- Cook for another 10 minutes.
- Add wine, broth, tomato paste, thyme, bay leaves, carrots, and celery. Season with salt and pepper. Simmer for 1 hour.
- In a small bowl, mix the cornstarch with 2 tablespoons of water until you have a smooth cream without lumps. Add to the pot and mix.
- Serve with mashed potatoes.
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!
- 2 cups shredded cabbage or finely chopped cabbage
- 3 tbsp vegan mayonnaise
- 2 tbsp white vinegar
- 1 tbsp sugar
- salt and pepper, to taste
- 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
- Mix all slaw ingredients in a bowl and reserve in the refrigerator.
- Drain and rinse the pieces of young jackfruit,.
- Fray the jackfruit pieces to form filaments. Chop the jackfruit hearts finely.
- Cook the onion in a little oil until browned. Add the garlic powder and stir.
- Add the jackfruit and BBQ sauce. Cook for another 30 minutes over medium heat, stirring frequently.
- Heat the hamburger buns to your preference, then assemble the burgers
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…
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…
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.
- 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
- Mix the spices together in a bowl.
- Coat the tofu with the spice mixture. Reserve in the fridge for 15 minutes.
- Preheat the oven to 400°F.
- Place the tofu on a baking sheet lined with parchment paper. Sprinkle with olive oil. Bake for 10 to 12 minutes.
- Meanwhile, cut the mango, peppers and tomato into cubes.
- Remove the tofu from the oven.
- Garnish tortillas with red cabbage, tofu, mango, pepper, tomato, and coriander leaves.
- Serve with lime wedges.