Browsing Category

Bell Peppers

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…

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…

Quick and Easy Fresh Corn Salad

You can serve this Quick and Easy Fresh Corn Salad as a side dish at any BBQ. The recipe is almost too simple for how tasty it is!

 

 

Corn Salad
Serves: 4
 
Ingredients
  • 2 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • salt
  • 2 cups canned corn, drained
  • 1 red bell pepper, diced
  • ½ cup cilantro, finely chopped
  • 1 small red onion, diced
Instructions
  1. In a bowl, combine oil, vinegar, and salt.
  2. Add corn, pepper, cilantro, and onion. Mix gently.
  3. Serve.

 

Fresh and Chunky Homemade Salsa

Fresh and Chunky Homemade Salsa

I love this Fresh and Chunky Homemade Salsa! You can multiply the recipe and preserve it in a Mason jar to enjoy it longer.

 

Fresh and Chunky Homemade Salsa
Serves: 6-8
 
Ingredients
  • 2 tbsp olive oil
  • 1 green pepper
  • 1 small red onion, chopped
  • 2 to 3 cloves of garlic, to taste
  • 2 jalapeños, to taste
  • 2 tbsp ground cumin
  • 4 cups ripe tomatoes, sliced, seeded, and chopped
  • ½ cup tomato paste
  • ¼ cup white vinegar
  • ½ cup fresh cilantro, chopped
  • salt and pepper, to taste
Instructions
  1. Combine peppers, onion, garlic, jalapeño peppers, and cumin in a bowl.
  2. Add the tomatoes and the rest of the ingredients.
  3. Let it sit for about 25 to 35 minutes.

 

Spicy Vegan Singapore Noodles

Spicy Vegan Singapore Noodles

This Spicy Vegan Singapore Noodles recipe is crazy good. Spicy to perfection and filled with good ingredients, everyone will ask for a second plate!

Spicy Vegan Singapore Noodles
Serves: 3-4
 
Ingredients
  • 9 oz rice vermicelli
  • 1 tbsp vegetable oil
  • 1 small onion, cut into thin slices
  • ½ red pepper, cut into thin slices
  • 2 garlic cloves, finely chopped
  • 2 green onions, chopped
  • 2 tsp curry
  • 1 tsp turmeric
  • 1 tsp sugar
  • salt and pepper, to taste
Instructions
  1. Place vermicelli in a heat-proof bowl. Cover noodles with boiling water and let soak for 1 to 2 minutes or until softened. Drain well and rinse under cold water. Set noodles aside.
  2. In a wok, heat the oil over medium-high heat. Add the onion, pepper, and garlic. Cook, stirring, for 2 minutes or until the pepper is tender but still slightly crunchy.
  3. Add cooked vermicelli, green onions, curry, turmeric, and sugar. Mix well to combine everything.
  4. Serve.

 

Balsamic and Herb Roasted Vegetable Salad

Balsamic and Herb Roasted Vegetable Salad

This recipe for Balsamic and Herb Roasted Vegetable Salad may seem simple, but the taste of each vegetable is distinct—a festival of flavors in every bite!
Balsamic and Herb Roasted Vegetable Salad
Serves: 4
 
Ingredients
  • 4 tbsp + 1 tbsp olive oil
  • 2 tbsp + 1 tsp dried thyme
  • 2 tsp + 1 tbsp dried marjoram
  • 2 sweet potatoes
  • 2 onions
  • 2 potatoes
  • 1 red pepper
  • 3 tbsp balsamic vinegar
  • salt
  • black pepper
Instructions
  1. Preheat oven to 425°F.
  2. In a large bowl, mix 4 tbsp oil, 2 tbsp thyme, and 2 tsp marjoram.
  3. Slice the sweet potatoes, onions, potatoes, and red pepper. Place in a bowl and cover with the olive oil mix; toss to coat.
  4. Spread vegetables on two baking sheets lined with parchment paper. Salt and pepper to taste.
  5. Bake the vegetables for 40 to 45 minutes or until vegetables are golden brown. Stir occasionally.
  6. Meanwhile, in a small bowl, mix the balsamic vinegar with the rest of the oil, thyme, and marjoram. Drizzle this oil mix on the vegetables when serving.
  7. Serve with quinoa.

 

Slow Cooker Moroccan Vegetable Stew

Slow Cooker Moroccan Vegetable Stew

This Slow-Cooker Moroccan Vegetable Stew recipe is very easy to make. This stew can be paired with rice or frozen for later! Make a big batch and enjoy the exotic flavors.

Slow Cooker Moroccan Vegetable Stew
Serves: 6
 
Ingredients
  • 3 carrots
  • 1 onion
  • 1 green pepper
  • 1 yellow pepper
  • 2 cups baby spinach
  • 1 tbsp onion powder
  • 1 tbsp cumin, ground
  • 1 tbsp garlic powder
  • ½ tbsp cayenne pepper
  • ½ tsp salt
  • 1 cup raisins
  • ½ cup almonds
  • ½ cup fresh cilantro
Instructions
  1. Combine all the ingredients and seasonings—except the raisins and fresh cilantro—in a slow cooker.
  2. Cover and cook on Low until vegetables are tender, about 4 hours.
  3. A few minutes before the stew is done cooking, add the raisins and cilantro.
  4. Sprinkle with fresh coriander and serve with rice.

 

Spanish Bell Pepper Sauté

Spanish bell pepper sauté (piperade)

Summer is the perfect time to make the luscious Spanish bell pepper sauté, also known as piperade. When peppers of all colors are abundant and relatively inexpensive, this is a great side dish on its own, or it can be used to top pasta or open-faced sandwiches. Switching cuisines, you can also use leftovers to fill vegan fajitas! Continue Reading…

Super-Easy Stuffed Green Bell Peppers

Stuffed green peppers by Laura Theodore

I first made these delicious peppers for a New Year’s Eve party and they were a huge hit! Featuring a meaty-tasting seitan and hearty brown rice stuffing, these beautiful bell peppers satiate omnivores and vegans alike. Ready for the oven in under 20 minutes, these six-ingredient wonders are equally ideal for a holiday party or weeknight supper. Recipe from Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet. Published by Jazzy Vegetarian LLC, © 2015, reprinted by permission. Photos by David Kaplan.

Continue Reading…

Seitan Peppersteak

Seitan Pepperstea

Here’s the Chinese restaurant classic, peppersteak, in a hearty, “beefy” vegan version using seitan in place of the real thing. It’s better this way! I enjoy this served with noodles, but serve with brown rice, or even just on its own, if you prefer. To complete the meal, serve with steamed broccoli, and a simple slaw or a platter of raw veggies. Photos by Evan Atlas.
Continue Reading…

Tofu Veggie Stuffed Peppers

Tofu Veggie Stuffed Peppers from Joelle Amiot's JarOHoney

I believe that an all veggie stuffed pepper recipes are a great opportunity to get creative. Since this recipe uses fresh, vibrant, and robust flavors, the ingredient list is simple and grain-, gluten-, and dairy-free! Standard stuffed peppers recipes often contain rice, cheese, and bread crumbs, but this recipe does not. I challenge you to make this recipe once and you will see that the “stuffed pepper standard” need not apply! Recipes and photos contributed by Joelle Amiot, from JarOHoney.

Continue Reading…

Chickpea and Quinoa Salad in Sweet Pepper Boats

Quinoa and chickpea-stuffed bell peppers

These appealing bell pepper “boats” are filling enough to serve as a main dish for any festive meal. Perfectly portable, too, they make a wonderful picnic entree or a change of pace from sandwiches for a hearty lunch. Recipe contributed by Laura Theodore, from Jazzy Vegetarian Classics: Vegan Twists on American Family Favorites* © 2013 BenBella Books, reprinted by permission. Photos by Hannah Kaminsky. Continue Reading…

Quinoa, Black Bean, and Corn-Stuffed Peppers

Quinoa, corn, and black bean stuffed peppers

Quinoa, black beans, and corn add up to a hearty filling for vegan stuffed peppers. Since you’ve got the oven going at 400º F, you may as well roast your favorite combination of veggies at the same time. Broccoli, cauliflower, eggplant, portobello mushrooms, hard or tender squashes, and fennel are all good choices. A simple coleslaw or other slaw-style salad goes well with these, whether or not you serve with roasted vegetables. Photos by Evan Atlas. Continue Reading…

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.

Continue Reading…

Vegan Recipes by VegKitchen logo
Vegan recipes by VegKitchen