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Zucchini & other summer squashes

Easy Zucchini Noodles with Peanut Sauce

zucchini "noodles" with peanut butter sauce

When the heat gets this intense, I try to make meals that don’t require much if any heat (even if the A/C is on!). I’ve really enjoyed my spiral slicer, which makes instant “noodles” from raw zucchini. Now, don’t get me wrong—I have no problem with pasta, but in the summer heat, zucchini noodles just feel lighter. And they’re ready pretty much instantly, with a few cranks of the lever, and no heat needed. If you don’t have a spiral slicer, you can use your favorite noodles—rice noodles, bean-thread noodles, soba, or linguini—this works with all of them. And this recipe adds a nice twist with some tasty peanut sauce. Continue Reading…

Tempeh Buddha Bowl with Squash

Tempeh Buddha Bowl with Squash

If you like cooked vegetables, you will love this beautiful Tempeh Buddha Bowl with Squash. All the vegetables in this recipe give it many vibrant colors. With a vegetable protein like tempeh, this version of a Buddha bowl is one of my favorites.


Tempeh Buddha Bowl with Squash
Serves: 2
Marinated Tempeh
  • 1 package tempeh, cubed
  • 2 tbsp sesame oil
  • 1 tbsp rice vinegar
  • salt and pepper
  • 2 tbsp creamy peanut butter
  • 2 tbsp soy sauce or tamari
  • 1 tsp fresh ginger, grated
  • juice of 1 lime
  • 1 tbsp olive oil
  • ½ cup warm water
Buddha Bowl
  • ½ fresh squash or 1 cup frozen cubes squash
  • 2 cups quinoa
  • 2 cups baby spinach
  1. In a bowl, mix all the marinade ingredients and add the tempeh. Marinate in the fridge for 30 minutes to 24 hours.
  2. Prepare the vinaigrette. In an airtight jar, mix all the vinaigrette ingredients and stir vigorously. Set aside.
  3. When the marinated tempeh is ready, sauté the tempeh for about 5 minutes in a warm, slightly oiled pan.
  4. Assemble the buddha bowl by dividing all the remaining buddha bowl ingredients into 2 large bowls. Add the tempeh and the vinaigrette to taste.
  5. Keep the rest of the vinaigrette in the fridge up for 5 days.


Vegan Ramen Miso Soup

Vegan Ramen Miso Soup

Make your regular ramen soup amazing with this combination of miso, mushrooms, zucchini, and tofu. This ultra-comforting soup recipe can be easily personalized to your taste.

Vegan Ramen Miso Soup
Serves: 4
  • 2 tsp sesame oil
  • 3 cloves garlic, finely chopped
  • 1 container (900 ml) vegetable broth
  • 3 cups water
  • ½ block firm tofu, cubed
  • 8 oz mushrooms, sliced
  • 1 zucchini, chopped
  • 4 tsp miso
  • 2 tsp reduced-salt soy sauce
  • 10 oz ramen noodles
  1. In a saucepan, heat the oil over medium heat. Add the garlic and cook for 2 minutes while stirring. Pour in broth and water, then bring to a boil.
  2. Add Tofu, mushrooms, and zucchini. Reduce heat and simmer for 5 minutes. Mix in miso paste and soy sauce.
  3. Meanwhile, cook noodles in a saucepan of boiling water for 2 to 3 minutes. Drain noodles and divide into 4 large soup bowls.
  4. Cover with broth and serve.


Vegetables Tajine

There are no rules for this recipe. Use vegetables you have on hand, according to the season: legumes, green beans, turnips, chard, tomatoes, etc. Vary the spices according to your preference: nutmeg, ginger, caraway, cinnamon, cloves, saffron, red pepper, etc.

If you do not have a traditional “tajine” dish, a pot or wok will work very well too.

Vegetables Tajine
Serves: 3-4
  • 2 potatoes
  • 2 carrots
  • 2 zucchini
  • 1 cup celery
  • 1 can chickpeas
  • 1 onion
  • 1 clove of garlic
  • 3 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp coriander
  • 1 tsp turmeric
  • Salt
  • Pepper
  • 2 cups vegetable broth
  1. Heat the oil in a pot. Peel the garlic and onion, slice, and pour into the pot.
  2. Add the spices (paprika, coriander, and turmeric), salt, and pepper. Mix. Brown for a few minutes until the onion is tender. If necessary, fill the bottom of the pot with water.
  3. Wash, peel, and slice vegetables. Pour the carrots, potatoes, zucchini, and celery into the pot and mix with the spices.
  4. Add broth and bring to boil under cover. The broth should cover the vegetables for good cooking.
  5. When the broth boils, remove the lid and lower the heat. Simmer for 20 minutes.
  6. Add the chickpeas (already cooked), stir, and continue cooking for 15 minutes.


Zucchini Fritters

These zucchini fritters are crispy on the outside and soft on the inside. Healthy and easy to make, these are a great way to make your kids eat plenty of vegetables.

They’re perfect for a quick meal or to take away in your lunch box. You can also serve these fritters with cashew cream cheese—the combination is so delicious!

Zucchini Fritters
Serves: 8-10
  • 2 zucchinis
  • 1 clove of garlic
  • 2 flax eggs*
  • 1 cup flour
  • 3 tbsp. herbs
  • Pepper
  • Salt
  • 4 tbsp. olive oil
  1. Peel and grate zucchini.
  2. Put them in a colander, sprinkle with salt, and let them sit for 1 hour.
  3. Rinse well and dry in a towel—squeeze very hard!
  4. In a bowl, add flour, flax eggs, herbs, minced garlic, pepper, and salt to the zucchini. Mix well. If the consistency is very liquid, add a little flour.
  5. Heat 4 tablespoons of olive oil in a pan.
  6. When the pan is hot, arrange a tablespoon of the zucchini preparation.
  7. Brown for 3 minutes then turn regularly until the patties are golden brown. Add a few spoons of water to the pan if needed.
  8. Serve hot.
Flax Egg:


1 tsp. ground flaxseed
2 tbsp. water


Mix and allow to swell for 5 minutes.


Full of Veggies Minestrone Soup

Time to gather round the table with some minestrone! I love to cook this Italian soup with seasonal vegetables—you can cook it winter or summer. For me, it often marks the end of the summer with all the fresh vegetables that are available. It’s a thick soup with seasonal vegetables and pasta, but—if you prefer—you can replace the pasta with rice. This minestrone soup is also a great way to make your children eat their vegetables. I always add frozen edamame to give it more protein, but replacing the edamame with legumes is another great option.

Servings: 6


  • 1 big zucchini
  • 1 yellow squash
  • 2 carrots
  • 2 potatoes
  • ½ cup frozen peas
  • 1 cup edamame
  • 1 can of diced tomatoes
  • 1 onion
  • 1 clove of garlic
  • ¼ cup fresh basil leaves
  • 1 bay leaf
  • salt and pepper
  • olive oil
  • 7 cups of vegetable broth
  • 100 g pasta (broken fehttuchini or vermicelli)


  1. Peel and dice the zucchini, squash, carrots, & potato.
  2. Chop the onion and the garlic.
  3. In a large saucepan, sweat the chopped onion and chopped garlic in a drizzle of olive oil for a few minutes.
  4. Add the diced tomatoes and cook for about 5 minutes.
  5. Add vegetables, carrots, zucchini, squash, & cut potatoes,
  6. Add chopped basil leaves, & bay leaf. Add salt and pepper.
  7. Pour in the vegetable both.
  8. Cook and cover over low heat for 25 minutes. 5 to 10 minutes before the end of cooking, add the pasta (according to their al dente cooking time) and the edamame,
  9. Add the peas when ready to serve. Wait 2 minutes for the peas to warm up before serving.

Tofu Casserole

Many people don’t know how to cook tofu. Because of this, many see it as a bland food and are reluctant to cook it. In reality, tofu lends itself very well to many dishes. Because of is unique texture, it absorbs sauces and marinades perfectly.

This tofu casserole is sweet and salty at the same time. The cubes of tofu are first lightly fried in oil, then simmered in a very fragrant sauce. It’s easy to make, and it’s the absolutely delicious—test it and you will see! The result is a tender and tasty tofu.

Prep time:  15 minutes

Cook time: 15 to 20 minutes

Servings: 4


  • 400 g tofu
  • 1 zucchini
  • 1 onion
  • 1 teaspoon thyme
  • 1 bay leaf
  • 1 ½ cups of vegetable broth
  • 1 tablespoon cornstarch
  • ¼ cup soy cream
  • the juice of a lemon


  1. Peel & dice the onion. Place the onion in a sauce pan & cook for 5 min over medium high.
  2. Cut the tofu into cubes, rectangles, triangles, or whatever you like. Add to the saucepan with the onion, and cook until lightly browned.
  3. Add the zucchini, thyme, and bay leaf (and salt and pepper to taste). Pour in the vegetable broth and simmer—covered—for 8 minutes.
  4. Take a 1/4 cup of the broth & mix it with the cornstarch. Add the soy cream to this mixture, and then put this mixture back into the casserole. Stir until the sauce thickens a little.
  5. Add the lemon juice.
  6. Serve over noodles or rice.

VegKitchen’s 12 Best Healthy Zucchini Recipes

Zucchini Pasta with Mango and Avocado by Gena Hamshaw from Choosing Raw

Zucchini is available and economical all year round, though it’s midsummer to early fall when it’s most abundant in gardens and at farm markets. So for your enjoyment, here are VegKitchen’s 12 best healthy zucchini recipes, from “zoodles” to sweet muffins and everything in between — plus some alternates that are also among our best.

1  Zucchini “noodles”

Everyone needs a good zucchini “noodles” (or as some call them, “zoodles”) recipe or two in their repertoire, and Gena Hamshaw’s Zucchini Pasta with Mango, Avocado, and Black Bean Salsa (at top) is easy and impressive.  Continue Reading…

Creamy Pesto Zucchini Noodles with Broccoli & Avocado

Creamy Pesto Zucchini Noodles

This creamy pesto zucchini noodles recipe is truly noteworthy. The combination of avocado, broccoli, and mushrooms gives the sauce a fluffy yet rich texture that’s beautiful to look at. Not a broccoli fan? Opt for a more traditional pesto flavor and use fresh chopped basil instead of the broccoli. For added flavor and texture, garnish with hemp seeds, as seen here.

Excerpted from Cook Lively! 100 Quick and Easy Plant-Based Recipes for High Energy, Glowing Skin, and Vibrant Living—Using 10 Ingredients or Less. Recipes and photos by Laura-Jane Koers. Copyright © 2017. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc. Continue Reading…

Masala Zucchini Fries

Masala Zucchini Fries by Kathy Hester

Once you’ve had your fill of zucchini noodles, make a few batches of these zucchini fries for a nice change of pace. They’re easy to whip up, and the Indian spices will add some zing to your next dinner party. This is a great appetizer as well as a side dish. Look for garam masala near the curry spices at your local market. Recipe and photo reprinted with permission from The Easy Vegan Cookbook by Kathy Hester ©2015, published by Page Street Publishing. Continue Reading…

Roasted Zucchini and Mushroom Pilaf Bowl

Vegan Roasted Zucchini and Mushroom Pilaf Bowl

It is no surprise that I love to roast vegetables; it always seems to bring out the best in produce. In this vegan bowl recipe, zucchini and mushrooms are roasted to perfection and stirred into a quinoa pilaf that is accented with scallions and arugula. Recipe and photos from Vegan Bowls: Perfect Harmony in Cozy One-Bowl Meals* © 2015 by Zsu Dever. Used by permission from Vegan Heritage Press, LLC.

Continue Reading…

Raw Squash “Noodles” with Fresh Tomato Sauce

Raw zucchini noodles

Making raw spaghetti-like “noodles” with a spiral slicer (I got the one made by World Cuisine* and enjoy it quite a bit) is all the rage among those who have adopted raw food diets. It’s also a boon to those who’ve gone gluten-free, as well as gardeners who have more squash than they know what to do with. For anyone else who just wants to eat lighter and fresher during the summer, it’s just plain fun. Continue Reading…

Summer Squash with Corn and Green Chiles

summer squash and corn sauté

The combination of fresh summer squash and corn, flavored with garlic and chiles, is simply delicious. This is a delightful side dish in late summer, when fresh corn and squashes are at their peak of abundance and flavor. This is good served with quesadillas or other Southwestern dishes, as well as simple bean dishes. Continue Reading…

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Vegan recipes by VegKitchen