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Leeks, Onions, etc.

Vegan Mushroom Risotto

Vegan Mushroom Risotto

This Vegan Mushroom Risotto is a very nourishing recipe. It takes a long time to cook because the liquid must be absorbed little by little. This slow cooking method is how to get a very creamy risotto without burning the rice at the bottom of the pan.


Vegan Mushroom Risotto
Serves: 3-4
  • 8 cups vegetable stock
  • 1 cup vegan dry white wine
  • 2 tbsp olive oil
  • 3¼ tbsp vegan butter
  • 1 leek, finely chopped
  • 1 cup mushrooms, sliced
  • 1 ½ cup Arborio rice
  • 4 tbsp vegan Parmesan
  • pepper
  1. Pour vegetable stock and wine into a medium saucepan and bring to boil for 5 minutes, then simmer.
  2. In a large saucepan, heat oil and butter. Add the leek and cook over medium heat for 5 minutes, until tender. Add the mushrooms and cook again for 5 minutes.
  3. Add Arborio rice and stir while cooking until the grains become transparent.
  4. Add ½ cup boiling broth, mixing until completely absorbed. Add ½ cup of broth again and stir well. Continue with the rest of the broth, ½ cup at a time.
  5. Cook for 20 minutes or more, until the broth is absorbed, stirring continuously.
  6. Serve sprinkled with Parmesan and freshly ground pepper.


Vegan Onion Marmalade (Savory Spread)

Vegan Onion Marmalade (Savory Spread)

This recipe for Vegan Onion Marmalade makes a tasty savory mixture that you can spread over all your dishes—well, almost all!


Vegan Onion Marmalade (Savory Spread)
Serves: 4
  • 4 onions, finely sliced
  • â…“ cup vegan butter
  • ½ cup sugar
  • ¼ cup balsamic vinegar
  • salt and pepper, to taste
  1. In a saucepan, soften the onions in the butter over high heat for about 10 minutes. Add the sugar and vinegar. Cook for 10 minutes.
  2. Reduce the heat to very low heat and continue cooking for about 30 minutes, stirring occasionally. Season with salt and pepper.


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
  • 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
  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.


Leek and Potato Soup with Watercress

Leek potato and watercress soup

Peppery, bright green watercress adds a touch of spring to a classic leek and potato soup. If you can make this the night before it’s needed, so much the better, as the flavors improve from standing overnight. Add the all the watercress when reheating. Photos by Hannah Kaminsky. Continue Reading…

Leek and Corn Stuffed Peppers

Corn and Leek Stuffed Peppers

For these festive leek and corn stuffed peppers, try to use fresh corn if you can. In the late fall or early winter, organic frozen corn will do just fine.  This dish makes an attractive centerpiece for special occasion dinners like Thanksgiving and Christmas. For everyday or weekend meals for a smaller crowd, cut the recipe in half. Photos by Evan Atlas. 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…

Leek and Bell Pepper Hash Brown Potatoes

leek and bell pepper hash browns

If you like leeks, you’re sure to enjoy this dressed-up version of hash brown potatoes. It’s perfect for a vegan brunch, paired with a simple tofu scramble and fresh fruit. Use firm-textured potatoes, rather than mealy ones, for best results. I highly recommend trying this with one sweet potato, as suggested below.
Continue Reading…

Vegan Recipes by VegKitchen logo
Vegan recipes by VegKitchen