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Vegan Bourguignon

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.



Vegan Bourguignon
Serves: 4
  • 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
  • salt
  • pepper
  1. In a saucepan, add olive oil, garlic, and onion. Cook for a few minutes on high heat.
  2. Cut fresh mushrooms in slices. Lower the heat and add the mushrooms to the pot.
  3. Cook for another 10 minutes.
  4. Add wine, broth, tomato paste, thyme, bay leaves, carrots, and celery. Season with salt and pepper. Simmer for 1 hour.
  5. 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.
  6. Serve with mashed potatoes.


Vegan Makizushi-Style Sushi

Vegan Makizushi-Style Sushi

This type of sushi is called makizushi (sushi roll). It comes in the form of a roll of dried nori seaweed stuffed with various foods, especially raw fish, but in this vegan recipe it’s filled with vegetables!



Vegan Makizushi-Style Sushi
Serves: 6
  • ½ cup rice vinegar
  • 1 tsp salt
  • 2 tbsp white sugar
  • 2 cups sushi rice, cooked
  • 1 cucumber julienned
  • 1 carrot, grated
  • 1 celery stalk, julienned
  • nori seaweed leafs
  1. In a small saucepan, pour the vinegar, salt, and sugar. Heat until the sugar is dissolved. Remove from heat and cool before using.
  2. Pour sauce into the rice and stir gently to coat each grain.
  3. Reserve the rice in bowls covered with a damp cloth to prevent it from drying.
  4. Put a sheet of nori seaweed on a bamboo mat. Garnish seaweed with rice, press down, and leave a 1 cm strip at the top end.
  5. Garnish with vegetables of your choice—taking care not to put in too much—placing the filling at the bottom of the nori leaf, the side closest to you.
  6. Roll sushi with the help of the bamboo mat. Exert some pressure to make sure you get a firm roll that stands up well. If the roll is too loose, the fillings will fall out when the roll is cut
  7. Place the finished rolls on a plate and cover with plastic wrap or a damp cloth until you cut them for serving.


Protein-Packed Plant-Based Lentil Stew

Protein-Packed Plant-Based Lentil Stew

Did you know that a plate of lentils contains the same protein as a portion of meat? You can help our society consume less meat by eating lentils; they’re perfect for a healthy, balanced diet! Incorporate lentils into your diet with this cheap, easy stew recipe.

Protein-Packed Plant-Based Lentil Stew
Serves: 8
  • 1 cup brown lentils, washed and dried
  • 4 cups vegetable broth
  • 1 medium onion, chopped
  • 2 garlic cloves, chopped
  • 2 celery branches, diced
  • 4 medium carrots, cut into sections
  • 1 cup broccoli florets
  • 2 tomato boxes with their juice
  • 1 tsp dried rosemary
  • pepper, to taste
  1. Combine all ingredients in a large pot.
  2. Bring to a boil over moderate heat.
  3. Cover, reduce heat, and simmer for 30 minutes, allowing the lentils to cook to perfection.
  4. Serve with brown rice.


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
  • 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
  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.


Miso Soup

This soup is delicious and very easy to make. Its ingredients may vary, depending on the contents of your fridge!

Miso Soup
Serves: 4
  • 4 cups vegetable broth
  • 3 tbsp. miso
  • 5 mushrooms, thinly sliced
  • 1 carrot, grated
  • ½ cup edamame
  • 1 chopped coriander packet
  • 1 tbsp. soy sauce
  • 1 tsp. lime juice
  • cilantro
  1. Mix miso and broth.
  2. Add the other ingredients, ending with the cilantro bouquet.
  3. Simmer for a few minutes.


Sweet Potato Tzimmes

Sweet potato tzimmes recipe

An Eastern European standard, tzimmes is a roasted vegetable dish that is made a number of ways, depending on the occasion. For the Jewish New Year, Rosh Hashana, the appropriate ingredients include carrots and sweet potatoes, with the added sweetness of fresh and dried fruits. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.

Sweet Potato Tzimmes
Recipe type: Jewish holiday
Cuisine: Vegan / Jewish New Year / Healthy
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 tablespoons olive oil
  • 1 cup chopped onions
  • 3 large carrots, sliced
  • 3 large sweet potatoes, cooked, baked, or microwaved in their skins, then peeled and sliced
  • 1 large apple or pear, cored and sliced
  • ½ cup chopped prunes
  • ¼ cup chopped dried apricots
  • ½ cup orange juice, preferably freshly squeezed
  • 1½ teaspoons cinnamon
  • ½ teaspoon each: ground ginger and salt
  • ⅓ to ½ cup chopped walnuts, optional
  1. Preheat the oven to 350 degrees F.
  2. Heat the oil in a large skillet. Sauté the onions over medium heat until translucent. Add the carrots and continue to sauté until onions and carrots are golden.
  3. In a mixing bowl, combine the onion-carrot mixture with all the remaining ingredients except walnuts. Mix thoroughly; don't worry if the potato slices break apart.
  4. Transfer the mixture to a large, oiled, shallow baking dish (a round or oval shape is attractive). Sprinkle the optional walnuts over the top.
  5. Bake for 45 to 50 minutes, or until the top begins to turn slightly crusty. Serve hot or warm from the baking dish.


Sweet potato tzimmes recipe

Tofu and Vegetable Stew

My kitchen is a laboratory of vegetarian meals. These days, I’m still experimenting with new ingredients, new meal ideas, and revisiting classic dishes to make vegetarian versions. Last week, I wanted a comforting hot meal, and nothing is better than a good stew to get better!

This stew is so consistent and comforting that it has even been gobbled up by my family members who aren’t vegetarian. The taste is amazing, the texture is interesting, and it has great nutritional value.

Because of the tofu in the recipe, this stew provides plant-based protein to the body. Tofu is the traditional meat substitute that comes to mind when considering vegetarianism or a meatless diet. Despite its neutral taste and soy composition, the tofu quickly absorbs the flavor of the food with which it is prepared!

Preparation time: 15 minutes

Cooking time: 30 minutes

Servings: 4 to 6


  • 400 gr firm Tofu
  • 3 Potatoes
  • 3 Carrots
  • 3 celery
  • ½ cup puree of tomatoes
  • 2 tablespoons olive oil
  • 1 onion
  • 1 clove garlic
  • 1 teaspoon of dry oregano and basil
  • 3 tablespoons of fresh coriander
  • Salt pepper


  1. Over medium eat brown cook the onion and garlic in a little olive oil for 3 minutes
  2. Add the diced celery, the carrots and cook for another 5 minutes.
  3. Add the tomato puree.
  4. Extend with a little water for easy cooking. The carrots should be covered with tomato sauce.
  5. Add herbs, and salt and pepper to taste
  6. Cut 1 blocks of tofu into cubes
  7. Add the potatoes and tofu,
  8. Cover and simmer for at least 20 minutes over low heat until the carrots are tender under the fork.
  9. Serve in a bowl, sprinkle with fresh coriander.

Hot or Cold Coconut Carrot Soup

Coconut Curried Carrot Soup

Here’s a curried carrot soup in a coconut base that’s perfect for any time of year. You can enjoy it chilled in the summer, or serve it hot when the weather gets nippy. Use baby carrots as a clever shortcut — no peeling or chopping required. Photos by Evan Atlas. Continue Reading…

All-Natural Carrot Dogs

Carrot "hot dogs"

A carrot is the same shape as a hot dog and close enough in color to make a decent substitute. But what about the taste? I promise you, this marinade really takes it to the next level. I think the sesame oil helps, but the vinegar gives it that “cured” flavor, too. Think of this as a fun vegetable side dish rather than as a main dish. Recipe and photo reprinted with permission from The Easy Vegan Cookbook* by Kathy Hester ©2015, published by Page Street Publishing.

Continue Reading…

Classic Carrot-Raisin Salad

Carrot raisin salad recipe

Here’s a simple salad that goes with just about anything. Carrot-raisin salad might just be the first that kids will enjoy! A food processor is a must for preparing this salad quickly; or you can start with pre-grated carrots that come packaged, but make sure they look nice and fresh. Continue Reading…

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.

Continue Reading…

Gingerly Carrot Soup

Orange Vegetable Soup carrot ginger in white bowl

This soup can be enjoyed warm or cold, depending on the time of the year. The flavors mingle the longer they hang out together, so cook it well ahead of time if possible. Feel free to adjust the amount of ginger for a milder or stronger flavor. Cancer-fighting miso helps strengthen the good bacteria in the gut, and adds a little saltiness. Recipe reprinted with permission from Kicking Cancer in the Kitchen* by Annette Ramke & Kendall Scott (© 2012 Running Press, a member of the Perseus Books Group). Continue Reading…

Sautéed Carrots and Leeks

Sautéed leeks and carrots

Both leeks and carrots have a natural sweetness, and so the two veggies mingle nicely. This is a mild and pleasant side dish, good with pastas as well as tofu or tempeh dishes. This tastes just as good at room temperature, almost like a warm salad, as it does hot from the skillet. Continue Reading…

Sautéed Carrots with Dried Fruits

Sautéed Carrots with dried fruits

Here’s a tasty way to highlight carrots in a lightly cooked side dish. Their natural sweetness is enhanced with chopped dried fruit and balanced with a bit of lemon. It’s a nice everyday side dish and a welcome addition to fall and winter holiday meals. Photos by Hannah Kaminsky. Continue Reading…

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Vegan recipes by VegKitchen