This delicious classic casserole, a vegetable-filled shepherd's pie, requires 30 to 40 minutes of hands-on time, plus about an equal amount of baking. So, while it may not qualify as a quick dish to make when you come home from work, it's a comforting weekend meal. It's substantial and filling.
Search Results for: green beans
Vegan Dinner Recipes
To help you answer the question "what's for dinner?" here's a selection of easy vegan main dish recipes you'll find here on VegKitchen. Great vegan dinners, many of which are quick and easy-can be on the table in 30 minutes or so.
Though this isn't an exhaustive listing of all the possible dinner fare here on VegKitchen (after all, you can serve brunch dishes for dinner, or combine soups and sandwiches or salads-make sure to explore other recipes and categories on the Recipes Galore page), you'll find plenty to choose from in this at-a-glance listing. Pictured at top, Miso Ginger Red Beans with Quinoa and Broccoli.
To help you answer the question "what's for dinner?" here's a selection of easy vegan dinner recipes (suitable for vegetarian diets as well, of course!) you'll find here on VegKitchen. If you're more of a book person, please also explore some of Nava's cookbooks for fast dinner recipes, including Vegan Express, Vegetarian 5-Ingredient Gourmet and Vegetarian Family Cookbook.
If you're part of a plant-strong family, you might enjoy one of the titles in VegKitchen's pdf e-book series. This compact, affordable 48-page pdf e-book collects VegKitchen's most popular family-friendly recipes. No more poring through recipes on the web (or even just this site, of which there are hundreds! For more information, go to Family-Friendly Vegan Dinner Recipes: For families with vegan and vegetarian kids and teens - and anyone who loves simple, hearty fare.
Vegan Dinner Recipes
Asian Noodle Dishes
- Vegetable Lo Mein
- Hoisin-Glazed Bok Choy with Tofu and Soba Noodles
- Pineapple Coconut Noodles
- Easy Vegan Pad Thai
- Pad Thai with Spicy Peanut Sauce
- Orange Sesame Noodles
- Asian Noodle Platter with Crisp Veggies and Peanut Sauce
- Fresh Chinese Noodles with Mixed Mushrooms and Spinach
- Pan-Fried Sesame Noodles and Broccoli
- Noodles with Peanut Sauce, Broiled Kale, and Butternut Squash
- Japanese Noodles with Tempeh and Vegetables
- Soba Noodles with Tofu, Tomatoes, and Basil
- Vegetable Chow Mein
- Szechuan-Style Eggplant with Noodles
- Asian Noodles with Napa Cabbage, Mushrooms, and Tofu
- Asian Noodles with Spicy Stir-Fried Corn and Cabbage

Burritos, Enchiladas, and Other Tortilla Dishes
- Basic Bean Burritos
- Mashed Potato Burritos
- Big Quesadillas with Black Beans, Broccoli, and Portabellas
- Cauliflower Power Tacos
- Quinoa Tacos
- Super Easy Tortilla Casserole
- Black Bean Tostadas
- Quesadillas with Sweet Potatoes, Zucchini, and Corn
- Big Quesadillas with Refried Beans, Spinach, and Avocado
- Avocado Quesadillas
- Yellow Rice and Black Bean Burritos
- Pinto Bean and Corn Soft Tacos
- Bountiful Vegetable Burritos

Casseroles and Other Comfort Foods
- Vegan Macaroni and Cheese
- Hearty Vegetable Pot Pie
- Quinoa, Broccoli, and Vegan Cheese Casserole
- Baked Risotto
- Classic Veggie Shepherd's Pie
- Butternut Squash and Mixed Mushroom Lasagna
- Sweet and White Potato Casserole with Apples
- Mozzarella Mashed Potato Pie
- Mom's "Tuna"-Noodle Casserole
- Black Bean and Zucchini Tortilla Casserole
Main Dishes Featuring Grains and/or Beans
- Savory Stuffed Winter Squash
- Jamaican-Style Spicy Beans
- Quinoa with Cauliflower, Cranberries, and Nuts
- Valencian-Style Rice and Red Beans
- Tropical Quinoa and Black Beans
- Quinoa and Mushroom Stuffed Peppers
- Pink Bean, Quinoa, and Spinach Soup
- Miso-Ginger Red Beans with Quinoa and Broccoli
- Pinto Bean and Quinoa Sloppy Joes
- Quinoa with Edamame and Oranges
- Black Bean Hemp Protein Patties
- Polenta with Black Beans and Spinach
- Hummus and Quinoa Wraps
- Skillet Black Beans with Potatoes and Tortillas
- Thai Chickpea Almond Curry
- Quinoa Paella

Pasta Entrées
- Pasta Puttanesca (Pasta with Olive Sauce)
- Pasta with Pesto, Potatoes, and Green Beans
- Vegan Spinach-Mushroom Lasagna
- Pasta, Beans, and Greens with Creamy Cashew Sauce
- Pasta Arabiatta
- Pasta Curry with Cauliflower and Chickpeas
- Penne with Chard and Beans
- Pasta with Roasted Vegetables and Olives
- Mixed Vegetable Lasagna
- Cincinnati "Chili Mac"
- Tortellini or Ravioli in Sweet Potato Sauce
- Pasta, Greens, and Beans in Creamy Cashew Sauce

Pizzas
- Verdant Veggie Pesto Pizza
- Roasted Veggie Pizza
- Garlicky Fresh Tomato and Basil Pizza
- Pizza with Onions, Peppers, and Artichokes
- Mixed Olives and Spinach Pizza
- White Pizza with Asparagus and Spinach
- Artichoke, Green Pea, and Vegan Cheddar Pizza
- Two-Onion Pizza
- White Pizza with Sweet Potato and Carmelized Onions
- Mexican Pizza
- Fresh Tomato, Eggplant, and Olive Pizza

Seitan Recipes
- Dilip's Lime Jerk Seitan with Kale
- Seitan and Polenta Skillet with Fresh Greens
- "Buddhist's Delight" (Seitan and Vegetable Stew)
- Cornmeal-Crusted Seitan
- Seitan and Mushrooms in Paprika Cream
- Tofu and Seitan Sauté with Easy Gravy
- BBQ-Flavored Seitan and Avocado Wraps
- Seitan "Peppersteak" with Bean Thread Noodles
- Seitan Chow Fun
- Seitan Gyros
- Sweet-and-Sour Seitan and Vegetables
- Seitan, Mushroom and Onion Stir-Fry
- Seitan Peppersteak
- Seitan "Meat and Potatoes" Stew
- Seitan and Broccoli Stir-Fry

Stews & Chilis
- Classic Vegetarian Chili
- Moroccan-Style Vegetable Stew
- Quick Black Bean and Sweet Potato Chili
- Curried Sweet Potatoes with Chard and Chickpeas
- Italian Vegetable Ragout with Chard
- Brazilian-Inspired Black Bean Stew
- Golden Hominy Chili
- Curried Mixed Vegetable Stew
- South American Harvest Stew

Tofu, Tempeh, and Vegan Sausage Main Dishes
- Spinach, Broccoli, and Tomato Scrambled Tofu
- Stir-Fried Tofu with Spring Greens
- Classic Tofu Quiche
- Citrus Roasted Tofu
- Tempeh Tamale Pie
- Kung Pao Broccoli and Tofu
- Thai Coconut Tempeh with Pineapple Salsa
- Barbecued-Flavored Roasted Tempeh and Vegetables
- BBQ-Flavored White Beans with Sausage and Spinach
- Easy Curried Sweet Potato and Tofu Stew
- Broccoli Frittata
- Tempeh, Kale, and Sweet Potato Skillet
- Tangy Tempeh with Portabella Mushrooms
- Gently Curried Tofu Burgers
- Potatoes and Collard Greens with Vegan Sausage
- Tofu Rancheros
- Tofu with Balsamic-Roasted Italian Vegetables
- Mediterranean Tofu
- Sautéed Tofu with Green Veggies

Olive Rice Salad
When the season for cold meals arrives, this easy rice salad is most welcome. Served with a simple combination of chickpeas or black beans and tomatoes drizzled with olive oil, balsamic vinegar, and fresh herbs. Add some steamed broccoli or green beans to the meal for a finishing touch. Try using black rice (sometimes marketed as forbidden rice) for added eye appeal. Photos by Evan Atlas. [Read more...]
Maple Glazed Pineapple
This Maple Glazed Pineapple will really sweeten up your summer. Serve it up for dessert or as a side for your next meal.
[feast_advanced_jump_to]The flavor of maple syrup marries well with pineapple, especially glazed right into the surface. If you like pineapple, you're sure to enjoy this nearly instant dessert! It's particularly appealing when made with canned organic pineapple mini-rings.
Pair this tasty treat with some vanilla ice cream or a warm and gooey chocolate chip cookie. If you're serving it as side dish, these pineapples pair really well with green beans and salads!
How to Make Maple Glazed Pineapple
- Heat plant butter, syrup, and cinnamon in skillet.
- Drain and add pineapple.
- Cook until pineapple is glazed.
- Add dried fruit & remove from heat.
- Serve as desired.
Full directions for how to make Maple Glazed Pineapple are in the printable recipe card below.
Maple Glazed Pineapple FAQs
Can I use a sweetener other than maple syrup?
You can use any kind of sweetener that you prefer! Agave syrup works well, and you can also melt some sugar in the pan and use that.
Does it matter what shape the pineapple is in?
You can use any shape and size of pineapple that you would like! Just make sure to get all the sides coated with maple syrup before you put the pineapple in the pan to glaze. I love using pineapple rings, but cubes are also nice.
Recipe

Maple Glazed Pineapple
Ingredients
- 1 tablespoon Earth Balance or other vegan buttery spread
- ¼ cup maple syrup
- ¼ teaspoon cinnamon or to taste
- 3-3 ½ cups diced fresh pineapple or two 15oz cans pineapple chunks or slices, drained
- ¼ cup dried fruit cranberries, cherries, blueberries, raisins, etc.
- optional toppings vanilla coconut yogurt, granola, and/or toasted chopped nuts
Instructions
- Heat the Earth Balance in a medium skillet until melted, then stir in the maple syrup and cinnamon.
- Drain the pineapple well (save the juice for another recipe-smoothies, popsicles, etc.) and add to the skillet.
- Cook over medium-high heat, stirring often, until the pineapple is nicely glazed and golden, 6 to 8 minutes.
- Stir in the dried fruit of your choice and remove from the heat. Transfer the mixture to a serving dish. Allow to cool.
- Serve fruit mixture warm or at room temperature. Top each serving with any or all of the optional toppings as desired.
Nutrition (Estimate per Serving)
Photos by Rachael Braun.
Hearty Recipes for Hungry Teens (Vegan and Vegetarian)
If you’re feeding teenagers, especially the male variety, you know that they go through mountains of food, and your grocery bill mounts alarmingly. Here are a handful of hearty, filling dishes that won’t break the bank. Now I'm not saying that young women won't like these hearty dishes, but in my experience, at least, they don't eat in nearly the quantity of their male counterparts. [Read more...]
Orzo Minestrone
Bring a taste of Italy into your home with this delicious Orzo Minestrone! This is a dish you will find yourself coming back to again and again.
[feast_advanced_jump_to]Filling and flavorful, this Italian vegetable soup becomes a meal in itself when served with a robust, whole-grain bread and a green salad. This soup keeps well and develops more flavor as it goes.
How to Make Orzo Minestrone
- Sauté garlic and onions.
- Add carrots and celery, and bring to boil.
- Add more veggies and spices.
- Let simmer while cooking the orzo separately.
- Stir pasta and remaining ingredients into soup.
- Simmer a bit longer, then serve.
Full directions for how to make Orzo Minestrone are in the printable recipe card below.
Orzo Minestrone FAQs
What is Orzo?
Orzo is a type of pasta that looks like rice. It can double as a grain or a pasta and is often used in soups.
Where does minestrone soup come from?
Minestrone soup comes from Italy. It is traditionally a vagetable soup with a tomato base and some kind of grain, usually pasta or rice. This recipe combines the two options by using orzo!
How long will this soup last?
You can keep this soup in your fridge up to 5 days. Make sure to store it in an airtight container. And you'll definitely want to reheat your soup before you eat it again!
Explore other recipes for hearty winter soups.
Recipe

Orzo Minestrone
Ingredients
- 2 tablespoon extra-virgin olive oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 2 medium carrots peeled and diced
- 2 medium celery stalks diced
- 1 cup green beans trimmed and cut into ½-inch lengths; use frozen if good fresh green beans are unavailable
- 14-16 oz tomatoes diced
- 1 cup tomato sauce
- ¼ cup dry red wine optional
- 2 bay leaves
- 1 teaspoon dried basil
- 1 teaspoon oregano
- ⅔ cup orzo or rosa marina-rice-shaped pasta
- 15-16 oz chickpeas drained and rinsed
- ¼ cup fresh parsley minced
- salt and freshly ground black pepper
Instructions
- Heat the oil in a large soup pot.
- Add the onions and garlic, and sauté over medium-low heat until golden.
- Add the carrots, celery, and just enough water to cover. Bring to a gentle boil.
- Add the green beans, tomatoes, tomato sauce, optional wine, bay leaves, basil, and oregano.
- Bring to a simmer, then cover and simmer very gently until the vegetables tender but not overdone, about 40 to 45 minutes.
- Meanwhile, cook the orzo in a separate saucepan according to package directions until al dente, then drain.
- Stir the cooked orzo, chickpeas, and parsley into the soup. Adjust the consistency with more water if necessary, then season to taste with salt and pepper.
- Simmer over very low heat for 5 minutes longer, then serve.
Nutrition (Estimate per Serving)
Teriyaki Marinade
A well-flavored marinade, this adds an Asian spin to grilled, stir-fried, or sautéd tofu, tempeh, and seitan. It also enhances vegetables, including eggplant, broccoli, green beans, scallions, carrots, and mushrooms. Use it to pan-sauté or grill vegetables and plant proteins. See our Teriyaki Eggplant recipe. Photo by Evan Atlas.
Curried Mixed Vegetable Stew
This colorful vegetable curry is an easy, aromatic way to enjoy veggies in a warming, spiced (but not too spicy) sauce. Serve with fresh flatbread, brown rice or other grain, and a simple salad of cucumber mixed with coconut yogurt and cilantro. [Read more...]
Roasted Butternut Squash and Pasta Casserole
This hearty pasta casserole is loaded with flavor from roasted butternut squash and a velvety, dairy-free sauce, all finished with a golden, crunchy breadcrumb topping. It's comforting, easy to make, and guaranteed to have everyone coming back for seconds.

This is the kind of casserole you make when you're craving comfort food but still want to feel like a responsible adult. It's rich, creamy, baked to golden perfection. And, plot twist: there's no dairy, no cream, and no cheese.
I first made this on one of those in-between fall days - too warm for soup, too cool for salad, and just right for something slowly baked. It turned out to be one of those meals you don't expect to fall in love with, but then you go back for thirds and start texting people about it.

Key Ingredients & Substitutions
- Pasta - Short shapes like rotini or shells hold onto all that dreamy sauce best. You can use whole grain, gluten-free, or just classic white pasta.
- Butternut Squash - Roasted until tender, then blended into the base of the sauce.
- Onion - Sautéed until golden and sweet!
- Silken Tofu - Don't fear the tofu! It makes the sauce ultra-creamy and keeps things nice and light. If you do not want to use tofu, you can substitute cooked (or canned) white beans for a similar consistency.
- Nutritional Yeast - That umami-rich, cheesy flavor - without any dairy.
- Nondairy Milk - Unsweetened, please. Just enough to help everything blend smoothly. You can use almond milk, cashew milk, or your own favorite.
- Paprika - A dash for warmth and color, plus a little extra for sprinkling on top. Smoked paprika works well here also.
- Breadcrumbs - For that golden, crunchy finish.
Helpful Tips
Make ahead tip! You can roast the butternut squash a day ahead and store it in the fridge. This makes prep time a breeze when you're ready to assemble the casserole.
Use the neck for cubes, the base for sauce. - The thicker neck of the squash stays firmer after roasting and is perfect for dicing into cubes for texture in the casserole. The softer base (the bulb) gets softer and blends best into a super creamy sauce.
Blend until smooth and silky. - Take your time when blending the butternut squash sauce. A high-speed blender will give you that ultra-velvety finish, but any blender or food processor will work with a little patience. If the mixture seems too dry, add a bit more almond milk.
Don't overcook the pasta. - Cook the pasta just to al dente. It'll soften more as it bakes, so this helps keep the texture just right.
Customize the topping. - No breadcrumbs? No problem. Use crushed crackers, panko, or even a sprinkle of chopped nuts for a crunchy finish.

Easy Variations
Add greens. - Stir in a handful of sautéed spinach or kale before baking for an extra boost of color and nutrients.
Make it smoky. - Add a pinch of smoked paprika or chipotle powder to the sauce for a subtle smoky flavor that plays well with the sweetness of the squash.
Gluten-free option. - Use your favorite gluten-free pasta and swap the breadcrumbs for gluten-free panko or crushed rice crackers.
Go herbaceous! - Mix in chopped fresh sage or thyme. A little goes a long way and pairs beautifully with the squash.
Protein boost. - Add cooked lentils, chickpeas, or vegan sausage slices to the mix before baking for a heartier, more filling dish.
Single-serve style - Divide the mixture into ramekins for mini casseroles. Perfect for dinner parties or easy meal prep!
More Tasty Recipes
If you love this casserole, be sure to check out these other delicious recipes:
- Vegan Sweet Potato Casserole
- Black Bean and Zucchini Tortilla Casserole
- 15 Best Vegan Casserole Recipes
- 10 Make Ahead Vegan Breakfast Casseroles
Recipe

Roasted Butternut Squash and Pasta Bake
Equipment
Ingredients
- 12 ounces pasta such as rigatoni or rotini
- 2 tablespoons olive oil plus extra for topping
- 1 large onion finely chopped
- 1 medium butternut squash
- ¼ cup nutritional yeast
- 12.3 ounces firm or extra-firm silken tofu
- ½ cup almond milk or other nondairy milk, unsweetened
- ½ teaspoon paprika plus extra more for topping
- salt and pepper to taste
- ½ cup breadcrumbs
- 2 tablespoons fresh parsley optional, chopped, for topping
Instructions
- Preheat the oven to 400°F (200°C).
- Cut a medium butternut squash in half lengthwise. Scoop out the seeds and place both halves, cut side down, on a parchment-lined or lightly oiled baking sheet. Roast for 35-45 minutes, or until the wide (bulb) end is completely tender and can be easily pierced with a fork, but is not mushy. The narrow (neck) end should be tender but still hold its shape.
- Let the squash cool until safe to handle. Gently remove the tough skin, so only the tender squash remains. Chop into cubes and set aside. You should get about 3 - 4 cups total.
- While the squash is roasting, cook the pasta according to package directions, then drain and transfer to a large mixing bowl. Set aside.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add 1 large finely chopped onion and sauté until golden and soft, about 8-10 minutes. Scoop out about ¼ cup of the cooked onion and set it aside to mix into the casserole later. The rest will go into the sauce.
- Heat half of the oil in a medium skillet. Add the onion cook until golden. Transfer to a food processor or blender, leaving about ½ cup's worth aside for topping.
- Blend the Sauce. In a blender or food processor, approximately ⅔ of the cubed squash, the remaining sauteed onion, silken tofu, nondairy milk, nutritional yeast, paprika, salt and pepper. Blend until completely smooth. The sauce should be velvety and pourable; add a splash more milk if needed.
- In a large mixing bowl, combine the cooked pasta, remaining squash cubes, and the reserved ¼ cup of sautéed onion. Pour the creamy squash sauce over everything and stir gently to coat.
- Transfer the mixture to a lightly oiled 2-quart casserole dish. Sprinkle the breadcrumbs over the top. Add a sprinkle of paprika and a drizzle of olive oil, if desired.
- Bake uncovered at 400°F for 20-25 minutes, or until the top is golden and the edges are bubbling. For extra crispiness, broil for the last 2-3 minutes, watching closely.
- Let the casserole sit for 5-10 minutes after baking. Garnish with parsley, if desired. This helps it set up and makes it easier to serve. Slice, scoop, and enjoy warm!
Nutrition (Estimate per Serving)
30-Minute Madras Lentils (Vegan)
This quick and easy version of Indian Madras Lentils is ideal for a fast and flavorful weeknight meal. Serve it with a side of basmati rice or warm flatbread for a healthy and hearty vegan dinner. Enjoy!

As the days grow shorter and the nights cooler, there's nothing quite like a bowl of warm, spiced lentils to wrap up your day. Enter these vegan Madras Lentils: a dish that's as comforting as it is quick. It's a modern twist on a classic Indian dish - that you can make with easy ingredients and no special equipment.
So, next time you're in need of a quick culinary escape, let these Madras Lentils transport you to the bustling streets of Chennai, where flavors are always rich and life is full of zest.
What are Madras Lentils?
Despite the fact that you can find the term "Madras Lentils" on both Indian menus and store bought offerings, it's not truly an authentic Indian dish. It's more of a Western creation. 😉
The name 'Madras' comes from the former title of the city now known as Chennai. The dish referred to as 'Madras lentils' is a westernized version of several classic Indian lentil dishes, inspired by the flavors and cuisine of Madras.
Madras lentils draw inspiration from dishes like 'Dal Makhani' or 'Maa ki Dal' which are made with whole black lentils and kidney beans, slow-cooked to perfection with aromatic spices and often finished with butter and cream for richness. The 'Madras' version keeps the essential elements of this comfort food intact - lentils, beans and spices - while omitting the dairy. Perfect for a vegan diet!
While 'Madras lentils' may not be all that authentic - it sure is popular. And it's also one of the simplest Indian recipes that you can make at home in your own kitchen!

Why You'll Love This Recipe
Who says comfort food can't be nutritious and delicious? These Madras lentils are:
- Healthy & Wholesome. Packed with plenty of plant based protein and fiber, this is a hearty dish that satisfies without weighing you down.
- Quick enough for a Weeknight Dinner. This simplified version of the original dish can be made without a pressure cooker and cooks in under 30 minutes thanks to the use of canned lentils and beans.
- An easy one pot vegan meal! Less fuss and less mess.

Ingredients & Substitutions
Canned Black Lentils & Kidney Beans
These pantry staples are the stars of the dish! The traditional version of Madras Lentils uses dried beans and lentils that need to be soaked and simmered for a long time. Using the canned versions delivers great results in way less time!
Classic Indian Spices
Cumin, turmeric, garam masala, and coriander all play their part in creating the quintessential Indian flavor profile we all love.
Tomato Options
No crushed tomatoes? No problem. Feel free to use fresh diced tomatoes or even tomato puree in a pinch.
Spice Swap
If garam masala isn't on hand, try a blend of cinnamon, cloves, and nutmeg to mimic its warm, sweet notes.
Oil Alternatives
While olive oil is a great choice, coconut oil can add a subtle sweetness and vegan butter will give a richer flavor.

Helpful Tips
Rinse the Lentils and Beans. Canned legumes can be very high in sodium. Use a strainer to give both the beans and lentils a good rinse under cold water to remove all that extra salt before cooking.
Cook it Low and Slow. Even though this is a quick recipe, giving the dish some time to simmer at the end will deepen the flavors. So don't get impatient!
Serving Suggestions. Pair these Madras Lentils with fluffy basmati rice, a warm piece of vegan naan bread, or even serve atop a baked potato for a fun twist!
Get Garnishes! Fresh cilantro adds a pop of color and a burst of freshness to the dish. You may also want to serve your madras lentils with a handful of chopped onions, slivered chili peppers, or a dollop of vegan raita.
Storing Leftovers. Store leftover Madras Lentils in a covered container in the fridge for 3-4 days, or freeze for up to 2 months. To serve the lentils again, allow them to defrost (if frozen) and warm on the stovetop over medium heat.

Variations
Add more plant based protein. Amp up the protein by adding cubes of firm tofu or tempeh to the curry!
Add more veggies. Feel free to add more fresh veggies to the dish as well. Bell peppers, zucchini, mushrooms, or kale are all great additions.
More Vegan Indian Recipes
If you love these Madras Lentils, be sure to check out these other tasty vegan ideas:
Recipe

30-Minute Madras Lentils (Vegan)
Ingredients
- 2 cans 15 ounces each black lentils, drained and rinsed
- 1 can 15 ounces red kidney beans, drained and rinsed
- 2 tablespoons olive oil or any vegan cooking oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1- inch piece ginger minced
- 1 green chili slit (optional, adjust to heat preference)
- 1 teaspoon cumin seeds
- ½ teaspoon ground turmeric
- ½ teaspoon red chili powder
- 1 ½ teaspoons garam masala
- 1 teaspoon ground coriander
- 1 can 14 ounces crushed tomatoes
- Salt to taste
- 1-2 cups vegetable broth or water for desired consistency
- 1 tablespoon vegan butter or additional olive oil for a buttery flavor
- Fresh cilantro leaves for garnish
Instructions
- Prepare the Canned Lentils and Beans: Since the canned lentils and beans are pre-cooked, simply rinse them to remove any excess sodium and set aside.
- Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the cumin seeds and wait until they start to crackle. Then, add the onions, garlic, ginger, and green chili. Sauté until the onions are soft and golden.
- Add the Spices: Stir in the turmeric, red chili powder, garam masala, and ground coriander. Cook the spices for about a minute until they are fragrant.
- Cook the Tomato Base: Add the crushed tomatoes and salt to the pot. Let the mixture simmer until it thickens slightly, which should take about 8-10 minutes.
- Combine with Lentils and Beans: Add the rinsed lentils and kidney beans to the pot. Mix well with the tomato and spice mixture.
- Adjust Consistency: Pour in the vegetable broth or water to reach the consistency you like for your dal.
- Simmer: Allow the mixture to come to a gentle boil, then reduce the heat and simmer for 10-15 minutes to blend the flavors together.
- Finish with Vegan Butter: Stir in the vegan butter or extra olive oil right before you're ready to serve.
- Garnish: Sprinkle with freshly chopped cilantro for a touch of color and freshness.
Nutrition (Estimate per Serving)
30-Minute Vegan Chana Masala
This one-pot vegan chana masala is packed with delicious Indian flavor and ready in just 30 minutes. Perfect for a weeknight meal!

It's been a minute since I've added a new curry recipe to the blog, so I wanted to share this quick and easy Chana Masala recipe with you today. This curry is absolutely packed with flavor, and yet it's simple enough to make on a busy weeknight. What's not to love?
What is Chana Masala?
Chana Masala, also known colloquially as "Chole" in many parts of India, is a popular dish that originates from the Indian subcontinent, particularly in the northern regions.
The name itself is quite descriptive of its ingredients and preparation: "Chana" refers to chickpeas, and "Masala" refers to a particular mixture of spices. This dish reflects the rich culinary heritage of India, where legumes like chickpeas have been a staple for centuries and are celebrated for their versatility and nutritional value.
Chana Masala is traditionally made with chickpeas that are simmered in a spicy, tangy tomato-based sauce infused with an array of aromatic spices like cumin, coriander, garam masala, and turmeric.
The dish has become a beloved part of vegetarian cuisine worldwide. Each region in India has its own version of Chana Masala, with variations in spice blends and cooking techniques, reflecting the diversity of Indian cuisine.

Why You'll Love This Recipe
Vegan Chana Masala is a dish that's as nutritious as it is delicious! Packed with protein-rich chickpeas and a symphony of spices, it's a vegan dish that will delight even the most picky palates. It's:
- Hearty and Satisfying: The chickpeas provide a wonderful, filling base that's both comforting, satisfying, and loaded with healthy protein.
- Flavor-Packed: A blend of traditional Indian spices ensures each bite is bursting with flavor.
- Easy to Make: My simplified version of traditional chana masala uses easy to find ingredients and straightforward steps for an easy recipe that can be ready in just 30 minutes.
Ingredient Spotlight
Chickpeas
These are obviously the star of the show here. I like to use canned chickpeas for convenience, but you can also prepare dried chickpeas for use in this recipe if you prefer. You would need about two cups of cooked chickpeas. Note that chickpeas are also commonly called garbanzo beans!
Garam Masala
I use a handful of common Indian spices in this recipe, but the most important one is the garam masala, which gives the dish it's classic flavor. I recommend using a high quality garam masala powder for the best results! (I like this one.)
Tomatoes
I use fresh tomatoes in my chana masala, and I do think it gives the best flavor and texture. But you can substitute a 15 oz can of chopped or crushed tomatoes if you prefer.

Tips and Tricks
Spice Level
The recipe is mildly spicy as it's written (at least from my perspective!). You can add more chili powder or an additional green chili pepper to amp up the heat. Or cut out both for a milder dish.
Serving Suggestions
Pair this Vegan Chana Masala with fluffy basmati rice, warm vegan naan, or even over a bed of fresh greens for a lighter option. It's versatile and pairs well with various sides.
Storing Leftovers
Store leftover chana masala in the fridge for 3-4 days, or freeze for up to 2 months. To serve again, defrost (if frozen) and reheat over medium heat on the stovetop.

Variations and Substitutions
Make a Creamier Version: Add a splash of coconut milk for a richer, creamier texture.
Tangy Twist: An additional squeeze of lemon juice before serving adds a fresh zing.
Garnish Galore: Top your chana masala with fresh cilantro, diced onions, or a dollop of vegan raita for added flavor and texture.
More Vegan Indian Recipes
If you love this Vegan Chana Masala, be sure to check out these other Indian inspired vegan recipes:
Recipe

30-Minute Vegan Chana Masala
Ingredients
- 15 oz canned chickpeas drained and rinsed
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 inch piece of ginger minced
- 1 large tomato finely chopped
- 1 green chili finely chopped (optional, adjust to taste)
- 2 tablespoons tomato paste
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder adjust to taste
- juice of half a lemon
- 2 tablespoons cooking oil such as coconut or vegetable oil
- Salt to taste
- Fresh cilantro optional, for garnishing
- 1 cup vegetable broth
Instructions
- Sauté Spices: Heat the oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Then add the chopped onions and sauté until they turn golden brown.
- Add Garlic and Ginger: Add the minced garlic and ginger to the pan and sauté for another minute.
- Tomato and Spices: Add the chopped tomatoes, green chili, and tomato paste. Cook until the tomatoes are soft and the oil starts to separate. Then add the ground coriander, garam masala, turmeric, red chili powder, and lemon juice. Stir well.
- Chickpeas: Add the cooked chickpeas to the pan. Mix well to ensure the chickpeas are coated with the spice mixture.
- Simmer: Add the vegetable broth, bring to a boil, then reduce the heat and simmer for about 15-20 minutes. The gravy should thicken, and the flavors will meld together.
- Season and Garnish: Adjust salt to taste. Garnish with fresh cilantro before serving.
- Serve: Serve hot with rice, naan, or your favorite Indian bread.
Nutrition (Estimate per Serving)
Sweet Potato Black Bean Chili
This Sweet Potato Black Bean Chili is loaded with healthy flavors from tender sweet potatoes, hearty black beans, and smoky spices. Plus, it's 100% vegan and easy to make in under an hour.

If there's one thing I always crave as soon as the weather starts cooling down, it's a big pot of chili. There's just something about a piping hot one-bowl dinner that makes me want to cozy up in front of the fireplace.
And this Sweet Potato Black Bean Chili is one of my all time favorites. It's so easy to throw together, packed with delicious flavors, and it's great for meal prep too!
This Sweet Potato Black Bean Chili recipe is...
- Full of flavor
- Packed with smoky heat
- Healthy
- Plant-based
- Vegetarian
- Good enough to impress a crowd

Helpful Tips
Dice your sweet potatoes evenly. This ensures they cook at the same rate and don't turn to mush. Aim for bite-sized pieces - not too chunky, not too small.
Don't skip the sauté. Cooking the onions, garlic, celery, and spices at the start builds a flavorful base. Give the spices a minute or two to bloom in the oil before adding liquids - it makes a difference.
Add broth gradually. Depending on how thick or soupy you like your chili, you can start with less broth and add more as it simmers. It's easier to thin it out than to fix a watery chili.
Let it simmer. Even though the chili comes together quickly, giving it at least 20-30 minutes to simmer helps the flavors meld together and the sweet potatoes fully soften.
Taste and adjust. Chili is one of those recipes that begs for a final taste test. Add more salt, a splash of lime juice, or a dash of hot sauce to finish - whatever makes it pop for you.
Meal Prep, Storing & Freezing Leftovers
This chili holds up like a champ, which makes it perfect for meal prep or cooking once and eating all week.
In the fridge: Store cooled chili in an airtight container for up to 5 days. The flavors actually get better over time, so leftovers are a win. Reheat on the stovetop over medium heat or in the microwave until warmed through.
In the freezer: Let the chili cool completely before transferring it to freezer-safe containers or resealable bags (lay them flat for easy stacking). It'll keep for up to 3 months. Thaw overnight in the fridge, then reheat as usual.
Pro tip: If you're freezing the chili in portions, label with the date and serving size so you're not guessing later. And leave a little space at the top of the containers - liquids expand as they freeze.
Serving Suggestions
This chili is hearty enough to stand on its own, but a few simple add-ons can take it from a basic bowl to something a little more fun (or dinner party-worthy, if that's your thing).
- Add Toppings: Classic chili toppings work great here - think avocado slices, a dollop of vegan sour cream or plain dairy-free yogurt, dairy-free cheese shreds, chopped cilantro, green onions, jalapeño slices, or a squeeze of lime juice for brightness.
- Cornbread on the side: You can't go wrong with a warm piece of vegan cornbread (or corn chips if you're keeping it casual). It's the perfect contrast to the smoky-sweet chili.
- Over rice or quinoa: Stretch your servings by spooning the chili over cooked grains. It makes for a super satisfying, protein-packed meal.
- Stuffed in a baked potato: For a comfort food twist, load it into a baked russet or sweet potato and pile on your favorite toppings.
- Taco night twist: Use the chili as a filling for tacos or burritos, especially with some shredded lettuce, diced tomatoes, and a little hot sauce.

Fun Variations to Try
Add greens: Stir in a few handfuls of chopped kale, spinach, or Swiss chard during the last 5 minutes of cooking. It's an easy way to add color and a boost of healthy greens.
Make it spicier: If you like heat, add a chopped chipotle pepper in adobo sauce, a pinch of cayenne, or extra jalapeño. You can also finish each bowl with your favorite hot sauce.
Use different beans: No black beans? No problem. Pinto beans, kidney beans, or even chickpeas all work well here - or mix a few together for a little variety.
Bulk it up with grains: Stir in cooked quinoa, brown rice, or bulgur for an even heartier chili. Lentils would also be a great addition. It's especially great if you're serving a crowd or stretching leftovers.
Try roasted sweet potatoes: For extra flavor, roast the sweet potatoes in the oven before adding them to the chili. It adds a slightly caramelized edge and changes the texture in a good way.
Make it smoky: Adding a dash of smoked paprika or a splash of liquid smoke can deepen the flavor if you want a more pronounced smoky note without adding spice.

More Vegan Recipes
If you're on the lookout for some other hearty, vegetarian dinner ideas, consider trying a few of our favorites:
- Old-Fashioned Vegan Stew
- Portobello Mushroom Steak
- Marinated Mushrooms with Wild Rice
- Smoky Lentil and Sweet Potato Chili
Recipe

Sweet Potato Black Bean Chili
Ingredients
- 2 tablespoon olive oil
- 1 onion peeled and diced
- 3 cloves garlic peeled and minced
- 1 stalk celery minced
- 2 tablespoon tomato paste
- 2 tablespoon chili powder
- 2 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 15 oz black beans canned, rinsed and drained
- 14.5 oz diced tomatoes with chilies
- 1 ½ cups sweet potato peeled and diced,
- 1 cup corn kernels fresh or frozen
- 1 cup vegetable broth homemade or store bought
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, garlic, and celery. Cook until veggies start to soften, about 4-5 minutes.

- Add in tomato paste, chili powder, oregano, cumin, paprika, and salt and cook an additional 1-2 minutes.

- Stir in the black beans, diced tomatoes, sweet potato, corn, and vegetable broth.

- Bring to a boil. When it reaches a boil, reduce heat to a simmer.

- Simmer for 45 minutes, or until the sweet potatoes are softened.

Nutrition (Estimate per Serving)
Massaged Kale Salad with Orange-Miso Dressing
This massaged kale salad is packed with healthy greens, protein rich black beans, hearty rice, and fresh veggies. All topped with a savory and sweet orange-miso dressing. It makes for a healthy lunch, side, or a deliciously light weeknight meal.

I love taking salads to the next level. Because no one likes a boring salad, right? So I do my best to keep my salads filling, flavorful and also high in protein.
That's why I think autumn and winter are actually my favorite times of year for salads. With a kale salad like this one, you can enjoy an abundance of vegetables while using a carb-y base to make the overall dish super cozy and comforting.
Just add a simple yet delicious dressing, and that's lunch or dinner sorted!

What I love about this particular kale salad is just how simple it is to throw together in just about 25-30 minutes (or even less if you have pre-cooked rice on hand).
I actually first came up with this dish when I had a bunch of leftover veggies in the fridge. Falling in love with the outcome, I tested it once more with a delicious orange-miso dressing - and it was perfect!
This massaged kale salad is:
- Delicious and packed full of flavor
- Vegan friendly!
- Easy to make, with simple ingredients and dressing
- Gluten-free
- Oil-free
- Comforting and cozy
- Ideal for a weeknight dinner.
- Made from whole, minimally processed ingredients
- Versatile - add whatever other veggies you fancy!

This kale salad works really well as a side dish for Christmas and Thanksgiving, or other family get togethers.
It's also a great make ahead or vegan meal prep recipe. And I personally love eating this as a post-workout meal!

How to Make the Salad
Start by cooking your rice according to the instructions on the packaging. This usually takes around 25-30 minutes.
Meanwhile, massage the kale for 2-3 minutes to shrink it down and soften it up. (This is where the recipe gets its name!) Then stir in the tahini and a pinch of salt.
Next, prepare the dressing by stirring together fresh orange juice, miso paste and apple cider vinegar. Add a pinch of salt, to taste.
Once the rice is ready, add it to a large mixing bowl with the black beans, kale, tomatoes, purple cabbage, cucumber and red onion.
When you're just about ready to serve the black bean salad, stir in the dressing, transfer to serving plates and enjoy!

Tips & Tricks
Experiment by adding any other vegetables you have in the fridge. Think zucchini, bell pepper, other types of lettuce or greens. They all work!
If you want the salad less sweet and more tangy, replace the orange juice with the equivalent amount of lemon or lime juice.
You can keep this black bean salad in the fridge in an airtight container for 2-3 days. Although, it's best to store the dressing separate from the salad, so it doesn't get soggy.
More Recipes to Try
If you love this massaged kale salad, be sure to check out these other vegan recipes:
- Massaged Kale Salad with Cranberries and Cashews
- White Bean and Kale Skillet
- Kale Caesar Salad
- Chickpea and Kale Sandwich Spread
Recipe

Massaged Kale Salad with Orange-Miso Dressing
Ingredients
- 1 cup white rice uncooked
- 2 cups kale chopped
- 1 tablespoon tahini
- salt to taste
- 1 can black beans 15oz, drained and rinsed
- 8-9 vine ripened tomatoes medium, chopped
- ½ cup red cabbage chopped
- ½ large cucumber chopped
- ½ red onion medium
For the dressing
- 1 tablespoon apple cider vinegar
- 1 teaspoon brown rice miso paste
- juice of 1 small orange
- salt to taste
Instructions
- Cook the rice according to instructions on packaging. This usually takes 25-30 minutes.
- Meanwhile, massage the kale for 2-3 minutes, then stir in the tahini.
- To make the dressing, stir together the apple cider vinegar, brown rice miso paste, orange juice and salt in a small mixing bowl.
- Once the rice is cooked, stir it together with the kale, black beans, tomatoes, red cabbage, cucumber and red onion. Add the dressing immediately before serving.
Nutrition (Estimate per Serving)
Protein Chocolate Smoothie Bowl & Cookie Dough Bites
This protein-packed vegan chocolate smoothie bowl is the definition of dessert for breakfast! Serve it with the chewy secret ingredient cookie dough bites to start your morning in a healthy, yet delicious way. Gluten-free, oil-free, dairy-free.

You can quite often find me in the kitchen experimenting with new smoothie bowl recipes. From banana ice cream to frozen cauliflower and colorful superfoods, it's easy to throw together something new every day.
And as long as you don't go overboard with any of the ingredients (I've had a few spinach-y disasters in the past), it's quite hard to go wrong in terms of taste. No wonder everyone on Instagram seems to love them!
Simply throw a few ingredients into a blender, and you've got yourself a hydrating, nourishing breakfast.
These vegan smoothie bowls are:
- Packed full of vegan protein. While I don't struggle with protein on my vegan diet, I definitely like to look for interesting ways to boost my intake!
- Creamy and super smooth.
- Ready in ten minutes. Definitely goes to show that healthy eating doesn't have to be boring or time consuming.
- Exactly like eating dessert for breakfast.
- Perfectly chocolatey.
- Gluten-free.
- Oil-free.
- Refined sugar-free.
Vegan Chocolate Smoothie Bowl
However, the one thing I struggle with is that fruit and veg-only smoothies don't keep me full for very long. No matter the portion size, my stomach starts rumbling again within half an hour.
My go-to solution that doesn't take the option of enjoying a bowl of fruity goodness of the table is 'buffing up' my smoothies with healthy fats or a source of protein (a few tablespoons of oats works like magic too).

I love adding avocado to green smoothies, cashews to banana ice cream and nut butters to pretty much anything.
Protein powders are great for extra flavor and helping build muscle and recover from working out at the same time.
Tofu in smoothie bowls?
The protein base of this chocolate smoothie bowl is tofu. Before you run away, hear me out. Of course, tofu is a go-to plant based protein source for many, but I don't blame you if you don't automatically think to put it in a smoothie.
I saw a couple other people do it, which made me skeptical at first. I feared a weird texture and aftertaste. But now that I've given it a go myself, I'm definitely not going back.

You might ask which tofu variety you should use. The recipe works really well with silken tofu, which makes the texture smooth and silky. I like using firm tofu too for a thicker texture that's a little bit like ice cream.
The trick is to use a high speed blender or a good quality food processor, to make sure you're not surprised with any tofu chunks.
No-bake Cookie Dough Balls
Chickpeas are simply amazing. Hummus is an obvious favourite recipe. Cookie dough is not so obvious - but with a few extra ingredients, you can turn beans into dense bites of deliciousness.
Of course, you can make and eat them by themselves, storing them in the fridge for an energizing snack (In fact, I'd recommend leaving them in the fridge for at least half an hour for optimal results).

But when eaten together with the protein smoothie bowl, these cookie dough balls take an already amazing breakfast to the next level.
I added protein powder for a hint of extra flavor. It's optional, as the chickpeas contain a lot of protein in themselves.
Plus, you can adjust the amount of maple syrup used depending on how sweet you want them to be. If you don't use protein powder, I'd recommend adding a few tablespoons extra syrup to bring in more sweetness.

Ingredients and Substitutions
For the cookie dough bites:
- Chickpeas.
- Protein powder. Use either a vanilla, a chocolate, or a neutrally flavored one. (I like this vanilla one.)
- Dark chocolate.
- Plant based milk of your choice. (I prefer almond milk.)
- Maple syrup.
- Almond butter, or any nut or seed butter of your choice.
- Shredded coconut.
For the smoothie bowl
- Banana.
- Tofu, either silken or firm.
- Cacao powder.
- Plant based milk of your choice.
How to Make the Vegan Smoothie Bowl

To make the cookie dough bites, add the chickpeas, protein powder, dark chocolate, plant based milk, maple syrup, and almond butter to a high speed blender and blend until smooth.
Using damp hands, make evenly-sized balls from the dough and roll each one in shredded coconut. If you want to, leave in the fridge for 30 minutes to chill to firm them up a little bit more.

To make the smoothie bowl, add the banana, tofu, cacao powder and plant based milk to a blender or food processor and blend until smooth.

Eat this straight away, ideally as breakfast or a post-workout meal - although, pudding for dinner is never out of the question!
You can even do your preparation in the evening, store it in the fridge, and jump out of bed the next morning, knowing you have a chocolate treat waiting for you.

More Recipes
If you love this vegan chocolate smoothie bowl and cookie dough bites, be sure to check out these other delicious recipes:
- Chocolate Mint Green Smoothie
- Green Smoothie Bowl
- Chocolate Cherry Protein Shake
- Vegan Chocolate Desserts
Recipe

Vegan Protein Chocolate Smoothie Bowl & Cookie Dough Bites
Equipment
- Blender
Ingredients
For the smoothie bowl
- 1 large banana
- 7 oz silken tofu
- 1 tablespoon cacao powder
- 2 tablespoon plant based milk
For the cookie dough balls
- 1 can chickpeas drained and rinsed (about 240g or 1.5 cups)
- ½ scoop vegan protein powder optional
- 1 oz dark chocolate chopped
- 3 tablespoon plant based milk
- 2 tablespoon maple syrup
- 2 tablespoon almond butter
- ⅓ cup desiccated coconut
Instructions
TO MAKE THE SMOOTHIE BOWL
- Add the banana, tofu, cacao powder and plant based milk to a blender or food processor and blend until smooth.
TO MAKE THE COOKIE DOUGH BITES
- Add the chickpeas, protein powder, dark chocolate, plant based milk, maple syrup, and almond butter to a high speed blender and blend until smooth. Using damp hands, make evenly-sized balls from the dough and roll each one in shredded coconut. If you want to, leave in the fridge for 30 minutes to chill to firm them up a little bit more.
Nutrition (Estimate per Serving)
Black Bean and Zucchini Tortilla Casserole
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.
More Recipes
- Here are more easy bean main dishes.
- Find lots more tortilla recipes in A Southwestern Supper.
- Here are more recipes for a Vegetarian and Vegan Friendly Thanksgiving.
- Find more ways to make Special Occasions and Entertaining easier and healthier.
- Browse more of VegKitchen's vegan casserole recipes.
Photos by Hannah Kaminsky.
Adapted from The Vegetarian Family Cookbook.
Recipe

Black Bean and Zucchini Tortilla Casserole
Ingredients
- 1 ½ tablespoon extra-virgin olive oil
- 1 cup chopped onion
- 1 medium green bell pepper diced
- 1 28 oz can crushed or pureed tomatoes
- 1 -2 small fresh hot chile peppers seeded and minced, or 1 (4 oz) can chopped mild green chiles
- 2 teaspoon chili powder or more, to taste
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 16-20 oz can black beans, drained and rinsed
- 1 medium zucchini quartered lengthwise and thinly sliced
- 12 corn tortillas torn or cut into several pieces
- 8 oz cheddar-style nondairy cheese Daiya is great with this!
- vegan sour cream homemade or purchased or Cashew Cream for garnish, optional
Instructions
- Preheat the oven to 400°F.
- Heat the oil in a large saucepan. Sauté the onion until translucent. Add the green pepper and continue to sauté until it has softened and the onions are golden.
- Stir in the crushed tomatoes and seasonings, black beans, and zucchini. Bring to a simmer, then simmer gently for 5 minutes.
- Layer as follows in a lightly oiled 9 x 13 inch or 2-quart round casserole dish: half of the tortillas, half of the tomato-black bean mixture, and half of the cheese. Repeat.
- Bake for 15 to 20 minutes, or until the cheese is bubbly. Let stand for 5 to 10 minutes, then cut into squares or wedges to serve.
Nutrition (Estimate per Serving)
This post was originally published on 21 September 2014.
Creamy Vegan Enchilada Casserole
With this luscious creamy vegan enchilada casserole recipe, now you can have “the whole enchilada” without having to fill and roll individual tortillas! While you’ve got the oven going at 400°F, roast some veggies as a side dish. A crisp green salad rounds the meal out nicely. Photos by Evan Atlas. [Read more...]
Southwestern Tofu Scramble (Migas)
This tasty dish, brimming with lively southwestern flavors, is a vegan version of a traditional southwestern egg dish. It's known as migas, a word that literally means "crumbs" in Spanish, in this case referring to bits of tortilla. In the original recipe, the tortilla pieces are scrambled with eggs; our vegan version replaces eggs with tofu. Serve this dish for a leisurely weekend brunch or as an easy dinner. Round out your meal with a colorful salad and simple bean dish like Refried Pinto Beans or Garlicky Skillet Black Beans. Photos by Evan Atlas. [Read more...]
Vegan Cincinnati “Chili Mac”
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. [Read more...]
Cool Refried Bean Wraps
Serve these easy refried bean wraps for lunch with with stone-ground natural tortilla chips and some fruit! Or whip up this recipe for dinner and serve the wraps with baked potatoes or sweet potatoes. (Tortilla chips and salsa are welcome, too.) These wraps are also a good companion to soups, like our Potato, Corn, and Green Chile Soup, for example. Photos by Evan Atlas. [Read more...]
Super-Easy Vegan Tortilla Casserole
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. [Read more...]
Black Bean Salad with Tomatoes, Olives, and Croutons
This easy and appetizing black bean and tomato salad adds color and crunch to the plate. Use gluten-free croutons if need be, or replace with sautéed cubes of prepared polenta. Serve this delicious recipe with grain dishes and pastas, or simple quesadillas or soft tacos. Add some sautéed greens or steamed broccoli and you've got a great weekday meal! Adapted from Vegan Express. Photo by Susan Voisin, FatFree Vegan Kitchen. [Read more...]
Black Bean and Avocado Salad with Oranges or Mango
Black beans, diced mango, and avocado taste heavenly together in this delicious salad recipe. Fresh, perfectly ripe mangos are best, of course, but they're not always in season and occasionally unreliable. Once in a while I like to take the guesswork out of mangos and use canned (organic), which is akin to using canned pineapple-you know exactly what you're going to get. Otherwise, tiny clementine sections work well to give little bursts of fruity flavor. [Read more...]
Vegetarian Pasta with Asparagus and Arugula
Mellow asparagus and bold arugula contrast nicely in this simple yet delicious pasta recipe. It's perfect springtime fare, though you can enjoy it year round. Complete the meal simply with a big salad (add chickpeas or beans for protein) and a fresh whole grain bread. [Read more...]
Italian Pasta and Bean Soup (Pasta e Fagiole)
Like Minestrone, Italian Pasta and Bean Soup is a classic, sometimes referred to as pasta e fagiole. This recipe makes a complete meal with fresh garlic bread and salad. Adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. [Read more...]
Hummus and Quinoa Wrap
This hummus and quinoa wrap, embellished with fresh and dried tomatoes and leafy greens is chock-full of flavor and protein. Once you have your quinoa cooked (actually, this is a good use for leftover quinoa), this comes together in minutes for an easy dinner or to take along to school or work for lunch. Serve with any sort of soup, a potato dish, salsa and chips, fresh corn — wraps go with most anything! [Read more...]
Chickpea Wraps
These Chickpea Wraps are deliciousand a bit spicy! Perfect for meal prepping, these wraps will become a staple in your diet.

These tasty wraps are great for a grab-and-go lunch and can last quite a while in the fridge. In fact, the filling is so versatile, you can just whip up a batch or two to use throughout the week in pitas, paired with rice in a Buddha bowl, stuffed into peppers, or even sprinkled over pizza!
This Chickpea Wraps recipe is...
- Vegan
- Vegetarian
- Quick & easy to make
- Great for meal prepping
- A good source of protein
And while you're here, don't forget to grab a copy of my free vegan cheat sheet. It's packed with all my favorite substitutions to vegan-ize any recipe!
How to Make Chickpea Wraps
- Heat olive oil with chickpea spices, then add the chickpeas and cook for 5-10 minutes.
- In a separate bowl, mix together ingredients for the sauce.
- Assemble your wraps.
- Roll up and serve with a lemon wedge-it's delicious!
Full directions for how to make Chickpea Wraps are in the printable recipe card below.
Variations
Swap the chickpeas. Instead of chickpeas, you can make this same vegan wrap with white cannellini beans for a completely different flavor.
Mix up the sauce. Try swapping out the tahini sauce for a green goddess dressing or your favorite dairy free Caesar dressing.
Chickpea Wraps FAQs
What are chickpeas?
The chickpea, a very versatile legume, is present in Mediterranean cuisine and is integrated in many preparations such as couscous, falafel, etc. In this recipe, chickpeas replace the meat that is usually found in wraps-a delicious and healthy substitution.
What are the health benefits of chickpeas?
Eating legumes is great for your health! These foods are naturally rich in vegetable proteins, vitamins, minerals, and dietary fiber. In addition, their fat content is low and - like all plant foods - they don't contain cholesterol.
More Tasty Recipes
If you love these chickpea wraps, be sure to check out these other tasty vegan recipes:
Recipe

Chickpea Wraps
Ingredients
Chickpeas
- 2 tablespoon olive oil
- 1 tablespoon cumin
- 1 teaspoon turmeric
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 can chickpeas
Wrap
- 1 cup cooked rice
- ½ cup corn
- coriander to taste
- 4 tortillas
Instructions
- Heat 2 tablespoons olive oil with all the chickpea spices for a few minutes. Add the chickpeas and cook for 5-10 minutes.
- In a separate bowl, mix together ingredients for the sauce.
- Assemble your wraps by placing a ¼ cup of rice, coriander, corn, chickpea mix, and the sauce in the middle of a tortilla.
- Roll up your wraps and serve with a lemon wedge-it's delicious!
Nutrition (Estimate per Serving)
Vegan Mexican Pizza
Layer on the Southwestern flavors in this playful vegan Mexican pizza. It starts with refried beans (in place of red sauce), followed by salsa, corn and nondairy cheese. Serve with a colorful green salad and garlic-sautéed greens. This recipe doubles easily. Adapted from Vegan Express.
Fully Loaded Vegan Nachos
Looking for the perfect vegan dish for that next tailgate party? These super-tasty vegan nachos can be made with simple pantry and refrigerator staples in a matter of minutes.
Nachos are fun fare for any occasion, whether as a snack for a small party, or even as an easy weeknight dinner.
I especially love these vegan nachos because they are so incredibly simple! It uses staple ingredients that you probably already have in your kitchen right now.
How to Make Vegan Nachos
- Arrange tortilla chips on an oven safe dish or baking sheet.
- Top with vegan cheddar cheese shreds and toppings such as black beans, corn, chili peppers, and tomatoes.
- Bake until cheese is melted.
- Top with fresh spinach leaves, if desired.
Variations
There are so many ways to make nachos, the combinations are virtually infinite. Some of my other favorite vegan nacho toppings are:
- Any kind of beans. Try kidney beans or refried beans, in addition to black beans!
- Vegan queso - try this vegan cheese sauce!
- Spice it up with chilis in adobo sauce or sliced red chili peppers.
- Black olives.
- Fresh herbs such as parsley or cilantro
- A dollop of dairy free sour cream or plain dairy free yogurt.
- And of course - guacamole!
Have fun experimenting with your own favorite toppings!
Recipe from the cookbook Plant Power by Nava Atlas. © 2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.
Recipe

Fully Loaded Vegan Nachos
Ingredients
- 4 to 5 ounces tortilla chips
- 1 cup vegan cheddar cheese grated
- 1 jalapeño peppers or more to taste, seeded and thinly sliced, or one 4-ounce can chopped mild green chiles
- ½ cup corn kernels fresh or thawed from frozen
- ½ cup black beans canned. drained and rinsed. Or substitute red or pinto beans
- 1 tomato finely chopped, ripe
- baby spinach 2 big handfuls
- Salsa your favorite brand, as desired
Optional garnishes
- Super-Easy Guacamole
- Thinly shredded romaine lettuce
Instructions
- Arrange the tortilla chips on a large platter or a shallow, round casserole dish, about 14 inches in diameter. Sprinkle evenly with the cheese, followed by the chili peppers, corn, beans, and tomato.
- Bake for 8 minutes, more or less, until the cheese is well melted. Or microwave for 3 minutes.
- Scatter the spinach over the top and return to the oven for 2 minutes or so, or to the microwave for another minute, just until it wilts.
- Serve at once. Pass around salsa to top individual portions, as well as any of the optional garnishes.
Nutrition (Estimate per Serving)
Hot-and-Cool Tofu Teriyaki Salad
When the weather is cool, I find I need to find ways to entice myself to eat salads. One way that seems to do the trick is to add a warm or hot element to cool greens. This sizzling salad features tofu that's been cooked in tasty teriyaki sauce. Edamame (fresh green soybeans) and cashews add even more protein and a lot of flavor. For me, this is a winter favorite! Photos by Evan Atlas. [Read more...]
16 Meal Prep Tips for Healthier Eating Every Day
Most of us are busy with work, school, or family (or all of the above!) and don't allow enough time to plan and prep meals. This makes eating in restaurants or ordering take-out food a habit that's too easy to fall back on. Having good meal prep tips and strategies can help you enjoy healthy, balanced meals.
Fortunately, you can eat healthy without spending much time cooking. You just need to prep your meals ahead of time. In fact, if done right, meal prepping can save you money. Whether your goal is to maintain weight, lose weight, save money, or have more energy, here are 16 tips that will help you prep meals with ease.
#1 Have a meal plan
Creating a meal plan is the first thing you should do before you buy food. It'll help you know what to cook and when to cook it. Your meal plan should guide you when making a grocery shopping list. Going shopping without a shopping list can lead to impulse buys of unhealthy foods.
You don't have to come up with a new meal plan every other week. You can use the same meal plan for several weeks-or even months!
If you need some help getting started, be sure to check out our Veggie Kickstart Kit!
#2 Buy good quality meal prep containers
Having containers makes it easy to store food. Containers keep the food fresh and make it simple to remain organized. Buy containers that are BPA-free to make sure they don't melt in the oven-use glass or Tupperware containers. To avoid confusion and overeating, get containers of the same sizes and shapes.
I'm a fan of these bento style containers with compartments for a few different types of food.
#3 Start slow
Meal prepping is supposed to make life easier. But that doesn't mean you should prep weekly meals. Things will backfire if you try to prep food once a week without prior experience.
Start slow by prepping meals for 2-3 days. By doing this, you'll be able to learn what works and what doesn't. And if you make mistakes, they won't be too costly. Some folks prep dinner meals only, while others prep all meals of the day. Choose to prep the meals you always lack time to cook in advance. Once you have had some practice prepping meals for a few days at a time, you can try cooking weekly meals.
#4 Purchase a food scale
This tip is for people who are trying to lose weight. It's not always necessary to count calories in order to lose weight. But if you're not good at estimating calories or you have a tendency to overeat, a food scale will be a great tool for you.
A perk of meal prepping it that weighing your food will be less hectic, since you only have to weigh portions once or twice a week. Studies show that most dieters underestimate the number of calories they consume. So get a scale if you don't have an estimate of the number of calories you consume.
#5 Don't try new recipes all the time
It's not a good idea to try new recipes when cooking several meals in advance. It'll be a time killer and the whole meal may backfire.
Stick to the recipes you already know how to prepare. Frankly, you don't need to eat dozens of different recipes to stay healthy, as long as your standbys offer good nutrition.
#6 Chop vegetables ahead of time
Meal prepping doesn't only involve cooking-chopping vegetables and fruits in advance can save you time.
If you usually forget to eat your veggies, this approach will be helpful. To prep, chop them and store them in containers. When it's time to cook, just throw them in the pan!
#7 Prepare the complicated recipes first
The order in which you prepare foods will make a huge difference. Cook the complicated recipes at the start of the week (preferably Sunday afternoon), then prep the simple recipes in the middle of the week.
You may get caught up or be too busy to prep complicated recipes in the middle of the week. That's why I advise you use the same strategy for exercise. Do the most challenging exercises first then finish your workout with simpler exercises.
#8 Store healthy snacks in the house
Eating snacks helps control cravings and hunger when dieting. But most folks store unhealthy snacks in the house which encourage binging.
To reverse this, keep only healthy snacks in the house. This could be foods like eggs, fruits, nuts, veggies, and so on. Store your healthy snacks in containers in individual portion sizes-research shows that people overeat snacks when they eat them straight from the bag.
Here are some ideas for healthy homemade vegan snacks.
#9 Don't have the 'all or nothing' mentality
It may not be possible to prep meals all the time or every week, but prep them when you can. Don't assume that there's no point in doing it at all if you can't do it all the time.
Prepping meals occasionally is better than not prepping at all. And as you continue prepping meals, you'll discover new easy and quick ways to do it.
#10 Buy healthy condiments
Eating healthy doesn't mean eating boring and tasteless food. You can make healthy and delicious food without over-salting it.
Use healthy condiments like fresh ginger, olive oil, and lemon to prepare meals. Your food will be delicious and you'll be encouraged to prep meals regularly.
#11 Put lunch salads in a glass jar
Most people think carrying salad to work is a bad idea because it'll get mushy. But if you use a glass jar, the veggies can stay fresh for long.
Put the dressings at the bottom of the jar, then layer vegetables like peppers and beets, and then put the leafy greens for the top. Place a paper towel on top of the glass jar to absorb moisture if you're storing the salad for a couple of days.
I've found that these wide mouth mason jars work best!
#12 Roast different veggies together
Some vegetables have the same cooking time. Instead of roasting each vegetable individually, you can roast them together to save time.
Some hardier veggies that you can cook together include: potatoes, cauliflower, parsnips, carrots, and onions. As for fast-cooking veggies, you can prepare mushrooms, tomatoes, and asparagus together.
Need a recipe? Check out these roasted veggies with vegan cheese sauce.
#13 Prep freezer-friendly foods
You can freeze any foods, but some meals become mushy when frozen. When prepping meals for several days, cook foods which freeze and reheat easily. Soups, stews, and bean chilis freeze well, as do some casseroles like lasagne. Dishes that feature potatoes or tofu tend to get watery, so avoid freezing those.
You'll just need to heat the dish for a few minutes after it has thawed out, and you'll have yourself a healthy meal.
#14 Keep leftovers in the fridge
Some people find leftovers unappealing, but they can help you to eat healthier and save time. Just put your leftovers in a container and store them in the fridge. Leftovers can be kept in the refrigerator up to 4 days without going bad.
#15 Make lunch the night before
Some folks may not feel the need to prep dinner for several days. If that's you, taking time to make lunch the night before is a good idea, if you'll be at school or work the next day. Leftovers (see #14 above) are good for thermos or container lunches for school or the office.
#16 Organize food in the refrigerator
Refrigerators have different compartments which have different temperatures and serve different purposes.
The door is the warmest part of the fridge, so place foods in it that don't spoil quickly, like condiments. Place cooked foods on the top shelves of the fridge. The lower shelves are the coldest, so place foods there which need to be cooked. You can store a wide variety of foods in the freezer-just make sure to pack the foods tightly in containers and keep them well organized.
Final word
It's hard to eat healthy if you never cook your own meals. So use these meal-prepping tips to make the process easier!
Realize that all meal prepping ideas won't work for you. You'll have to experiment to find what works for you, and then stick to it. Once you put these ideas in action, you'll have more time to exercise-another main aspect of a healthy life. Do you have any meal prepping ideas that have worked for you?
Brian Syuki writes at Focusfitness.net, where he teaches men and women how to stay lean and strong using bodyweight exercises and proper nutrition.
Stuffed Avocados with Corn and Olives
Individual avocado cups, studded with corn and crisp vegetables, are an easy alternative to an ordinary salad, or a nice first course. Double the recipe if you’d like everyone to have two halves rather than one, in which case it can almost be a main-dish salad, especially if you pair it with a bean salad, like Simple Marinated Beans.
5 Best Vegetables for Acid Reflux and Heartburn — and a Smoothie
It is a well-known fact that diet plays a decisive role in the annoying symptom known as heartburn or acid reflux - often as a trigger, or root cause.
Changing your diet can help resolve heartburn symptoms for the long run. Some foods have substantial alkaline effects that help alleviate acid reflux quickly and effectively.
Here, we'll discuss the 5 best vegetables for acid reflux and heartburn - remedies you'll find in any produce section or farm market.
Studies are now showing us that certain unexpected vegetables are in fact great home remedies for acid reflux symptoms. The same studies are also showing that other groceries have so far been overrated as heartburn remedies.
At the end of the article we'll show you an easy and tasty anti-heartburn smoothie recipe, which combines the power of all these natural ingredients.

Home Remedies or drugs?
There are many potential causes for heartburn, and you should always talk to your doctor about the possible root cause. But what can be done if you have acute heartburn right now?
One option is medication, like antacids or PPIs. I assume, as you found your way to this site, that this isn't your goal. And that is very good! Many of the available drugs will indeed help against heartburn, but will often cause more severe or risky side effects.
And here I want to emphasize the "home" in remedy. Ideally you want an effective remedy that you already have at home for other reasons (like food for example).
The goal of this article is to present you with 5 vegetables, which almost everyone already has at home and which are excellent remedies for heartburn, as recent studies show. They act as natural antacids to neutralize stomach acid.
Vegetables for neutralizing stomach acid
Out of pure interest, I always keep one eye on the study situation around acid reflux and heartburn. Because of that I have recently encountered two very interesting, fairly recent studies of that topic.
Both studies research how effectively certain foodstuffs can be used as antacids (for neutralizing stomach acid).
These foods support restoring the natural gastrointestinal balance and the function of this tract. They help buffer the acid reflux, support the digestion process, reduce the burning sensation and soothe the inflamed stomach lining.
The study investigates the antacid effect of several foodstuffs and compares their effects to water and to the active controls: sodium bicarbonate and a marketed antacid (ENO). The foods used during this study were broccoli, cucumber, kale, radish, lemon juice, cold milk and curd.
While lemon juice unsurprisingly fails to deliver antacid effects, all the other foods - broccoli, cucumber, kale, radish, and spinach - proved to be strong antacids.
However, I would like to expressly point out the risks of milk and curd as home remedies for heartburn.
Although these have a positive effect on many people in the short term, as the studies have shown, they are unsuitable for safely fighting heartburn. Cow's milk is both difficult to digest and relatively greasy, and therefore remains in the stomach for a long time, thus stimulating gastric acid production. Hence, I would not recommend the milk products (milk or curd), nor lemon juice at all.
Both studies conclude that the tested foods have significant antacid effects, and can therefore be recommended as anti-heartburn additives for your own diet. All 5 vegetables are highly alkaline, but also extremely healthy in many other regards.
The 5 winners and the benefits for your health
Here is an overview of the 5 tested vegetables and a summary of their benefits to your health.
Cucumber
The cucumber includes so-called proteases (enzymes with a protein cleaving function). Thus, cucumber helps to more easily digest protein rich nutrients. The enzymes also clean the intestine by killing bacteria.
Additionally, there are antioxidant substances in a cucumber, which reduce for example the risk of heart diseases.
The cucumber is also one of the most calorie-free foods: one hundred grams contain only about 12 calories. This is mainly due to the high water content (about 95%). So a cucumber can also be a pretty good thirst quencher.
Furthermore, it contains not only water, but also many vitamins such as B (stress control), C (antioxidant - good for the heart), E and minerals like iron, calcium, phosphorus, zinc, magnesium, potassium (sustain healthy blood pressure).
Please note that most of the vitamins actually are in the cucumber peel. So it's best to buy untreated cucumbers or to wash them very well, and eat the skin. And if you use the cucumber as a smoothie or shake ingredient, it is best to blend it with its skin still on.
With regard to heartburn, cucumbers are an alkaline food and thus neutralize acid in the body by increasing the pH value.
Who knew cucumbers were so healthy?! They're also tasty - try them in this hummus and cucumber wrap or this watermelon cucumber cooler.
Spinach
Spinach helps against heartburn, as we have shown in the studies above. But this is only one of many benefits of this amazing vegetable.
The alkaline characteristics of the spinach are crucial with regard to heartburn and make it an excellent antacid. But this characteristic is just one of many health benefits.
In short, according to a study by the University of Manchester, spinach is extremely healthy and first and foremost protects the eyes in two ways:
- By a very high percentage of beta carotene, spinach protects against night blindness.
- Through the contained lutein, spinach also protects against AMD, an age-related eye disease.
With one serving of spinach, you cover your daily requirement of beta carotene, vitamin K, fiber and manganese, as well as about half of the magnesium requirement.
Spinach also contains various antioxidants. These have been proven to possess anticancer properties (skin cancer, stomach cancer, breast cancer and prostate cancer).
Furthermore, the magnesium contained in the spinach helps the cardiovascular system by regulating the blood pressure. Even one portion raw spinach salad is sufficient to lower high blood pressure within a few hours.
And if you're looking for some new ways to eat all that spinach - check out this vegan spinach artichoke dip or this Mediterranean Spinach.
Kale
Kale is also a vegetable with highly alkaline properties and therefore suitable as a natural remedy for heartburn.
But just like the other vegetables listed here, this is just the tip of the iceberg. Kale is generally extremely healthy. It contains lots of vitamin K and C, iron, calcium and many antioxidants.
Due to the high quality of the contained protein, it is often recommended as a healthy alternative to animal proteins. As studies prove, kale is a true superfood and possesses various healing effects.
I love kale - this massaged kale salad and this white bean and kale skillet are two of my favorite ways to enjoy it.
Broccoli
Broccoli is highly alkaline as well and therefore a strong antacid - an excellent food for heartburn. But this is just its side job, so to speak.
Broccoli is also extremely healthy and is one of the great vegetables that have been shown to have a preventive and combative effect on a wide variety of cancers (Study 1 - Ohio State University, Study 2 - University Hospital of Heidelberg/Germany).
However, this topic is beyond the scope of this article. If you are interested in all the details of the anti-carcinogenic properties of the broccoli, I can recommend this summary page from Greenmedinfo to launch for your further reading.
But apart from this sensational property, broccoli can do so much else for your health:
- It strengthens the immune system by possessing a high proportion of beta-carotene, zinc and selenium.
- Broccoli supports the fight against diabetes. The low sugar and high fiber content can be used to minimize insulin requirements.
- The risk of heart disease and stroke is minimized due to lutein, B6 and folate.
- Broccoli contains a lot of vitamin K and the calcium content is even higher than many dairy products. This helps build and maintain a healthy bone structure.
- The amount of potassium, calcium and magnesium supports the regulation of blood pressure.
- It's even known to be a cold remedy, thanks to the vitamin C, antioxidants and inflammation inhibitors.
For tasty broccoli ideas, check out these peanut noodles with broccoli slaw or this Thai Red Curry.
Radish
Radish is a great remedy for heartburn, as already noted above, and it's also very healthy for other reasons. Not everyone likes this root vegetable because of its spiciness.
This characteristic flavor stems from the radish containing a high amount of mustard oils, which are an additional help against your heartburn.
Varieties of radish include horseradish, daikon, red radishes, and many others. Mustard oils soothe the stomach and also lower the production of stomach acid.
Furthermore, the mustard oils have a healing effect on bile and the liver.
Other benefits of radishes are a low calorie and fat content, as well as being rich in vitamin C. Approximately half the daily requirement is covered by just 200 g of radish.
Need a radish recipe? This green pea and radish salad is a winner.
Anti-Heartburn Smoothie
How about a wonderful, extra-healthy anti-heartburn smoothie made from all of the above ingredients? For me this has worked wonderfully against heartburn, whenever I've had some in the past weeks. And it tastes a lot better than you'd think!:
Makes: 1 green smoothie
- A handful of raw spinach (regular or baby spinach
- 3 to 4 broccoli florets (uncooked),
- 1 leaf of kale - fresh and without stems (because of the tough fibers it's best to chop it a little, unless you have a very powerful blender).
- ½ cucumber
- 3- or 4-inch piece horseradish or a handful of regular radishes, chopped (depending on your taste and spiciness of the radish, you can vary the quantity).
- Water as needed
- ½ peeled orange to sweeten, optional
Combine everything in a blender. Blend until completely smooth, and enjoy!
Say good bye to your heartburn and enjoy the many other benefits of the vegetables in this green smoothie.
Let us know what you think, and the results if you use the recommendations here to combat acid reflux. What will you try? Broccoli, cucumber, spinach, radish, kale or maybe our smoothie with all the ingredients?
Learn more about vegan nutrition and healthy eating here.
Pesto or Hummus Flatbreads & Black Bean Salad Dinner
Not long ago, we presented super-easy and extremely tasty Pesto or Hummus Flatbreads in a make-as-many-as-you-need version. We enjoy these so much, especially during the warmer months, that we were inspired to present a full meal paired with a tasty black bean salad.
For the flatbreads, choose something that's 6 to 8 inches in diameter. Flatbreads are pre-baked, so all they need is a quick warm-up on a dry skillet to get the bottom nice and golden and crispy. Pre-baked mini pizza crusts work very well too, as do sturdy Indian breads (make sure there's no dairy in them).
Most breads come in packages of at least 4, but you can make as few or as many as you need. If you're eating solo or serving two, just make those, and you can make them again the next day, as they're best fresh and take almost no time to prepare. [Read more...]
Fattouche Salad
This fattouche salad is so simple and delicious! Toasted pita bread is tossed with juicy tomatoes, cucumbers, and fresh herbs. And it's ready in 15 minutes!

Fattouche salad (also spelled "fattoush") is a Middle Eastern classic that's not as well known in western culture as the famous tabbouleh or baba ghanouj. Though maybe it should be - it's just as delicious.
It gets its characteristic texture from the use of small bits of toasted pita bread mingling with juicy tomatoes, cucumbers, and fresh herbs. It's sort of the Mediterranean version of the Italian bread salad.
Fattouche is good all year round, though especially tasty with ripe summer tomatoes.
Tips & Tricks
You can use any pita bread that you prefer, although whole wheat will give the best texture. Be careful - not all pita brands are plant based. I personally use these vegan-friendly pitas.
Add some chickpeas into the fattouche salad for extra protein and a heartier dish that can be served as a healthy main dish.
Try using a mix of yellow and red tomatoes for a more colorful dish. You can also use cherry or grape tomatoes for easy bite-sized pieces.
You can use two smaller Kirby or Persian cucumbers instead of the regular cucumber, if they are available in your market.
More Vegan Recipes
If you love this fattouche salad, be sure to browse my other vegan salads or check out these tasty ideas:
Photos by Hannah Kaminsky
Recipe

Fattouche Salad
Ingredients
- 2 pieces whole-grain pita bread cut into bite-sized pieces
- 4 tomatoes medium, ripe
- 1 cucumber peeled, quartered lengthwise and sliced
- ½ red bell pepper finely diced
- ½ cup green olives or black olives, pitted
- 3 scallions minced
- ½ cup fresh parsley chopped
- 3 tablespoons extra-virgin olive oil
- Juice of 1 lemon about ¼ cup
- Salt and black pepper to taste
Instructions
- Toast the pita breads in a 375º F. oven or toaster oven until golden and just beginning to become crisp, about 8 minutes. Carefully stir about halfway through.
- Combine the remaining ingredients in a serving bowl. Add the cut pita and toss again. Allow to stand for a few minutes so that the pita bits can soak up some of the flavors, then serve.
Notes
Nutrition (Estimate per Serving)
Delicious and Easy Salad Bar at Home
Salad bars are often an appealing option for healthy food fans at restaurants, so why not serve one in your own kitchen? Here's how to put together a delicious and easy salad bar at home. It's a fantastic way to put together a last-minute company meal or for building a dinner around fresh raw veggies when you're too rushed or tired to do a lot of cutting.
For a larger meal, consider a soup (or chili) and salad dinner. Classic Veggie Chili is a crowd-pleasing choice for cooler months; a cold soup like Gazpacho for summer (and if you want to take the hack a bit further, try our Brilliant 4-Ingredient Gazpacho).
Creamy Leek and Mushroom Soup with Ancient Grains
Made creamy with tofu or white beans, this ancient grains soup is filled with tasty leeks and mushrooms. It's truly a bowl of comfort! If you'd like to explore the various ancient grains on the market, you can make this with whole farro, spelt, or einkorn berries. Or go "new school" with ordinary pearl or pot barley. Whichever grain you use, you'll enjoy this nourishing soup on a chilly or rainy day. Photos by Evan Atlas. [Read more...]
Vegan Egg Foo Yong
This vegan "egg" foo yong recipe is an excellent replica of the popular Chinese dish. This version, is made with chickpea flour, sometimes packaged as garbanzo bean flour and various other names you'll see in the note following the recipe. It's very easy to make, and excellent served with stir-fries and rice dishes. This makes 4 pancakes; 2 larger or 4 smaller servings. All photos by Hannah Kaminsky. [Read more...]
8 Ways to Use Tube Polenta: Recipes and Ideas
Tube polenta is a great natural product that lends a rustic charm to many types of dishes. Here are my favorite ways to use it - from fancy recipes to simple meal ideas.

Are you looking for a great polenta recipe? The kind where that coarse cornmeal is cooked into a smooth porridge, then cooled and cut and baked and… If so, you've come to the wrong place.
Here we're talking recipes for polenta that comes in a tube, a great natural product that lends instant character to all kinds of dishes.
There are a number of brands that offer tube polenta. You might find it in the Italian foods section of well-stocked supermarkets, near the flour products or gluten-free section of natural foods stores, and some Italian specialty markets. I particularly like this one from Amazon.
The product itself is gluten-free, but if you're very sensitive, make sure it's not from a facility that uses wheat. The package information should let you know.
Tube polenta will dress up even the simplest dishes, and even on its own with little or no embellishment (I'm looking at you, Baked Polenta Fries), can be surprisingly yummy.
And best of all - it's crazy easy to work with!
As for tube polenta nutrition, well it's not a powerhouse. But not at all bad, either! You'll get zero fat, a little protein and iron, and a surprisingly good amount of vitamin C.
So without further ado, here are 8 ways to use tube polenta - recipes for some, simple ideas for others. Let's get cooking!
Baked Polenta Fries

Here in our Vegan Food Hacks' kitchen, where our motto is "why bother?" we recommend making Fuss-Free Baked Polenta Fries with tube polenta. Your 2 to 3 hours of prep and wait time is cut down to 2 to 3 minutes.
Swiss Chard with Polenta

If you're trying to eat more greens, or getting your family to do so, little wedges of tube polenta add immense charm to this simple Chard with Polenta Wedges.
The flavor and texture of polenta is so compatible with leafy greens; you can use kale or collards in this in place of chard, if you'd like.
Sautéed Polenta and Green Veggies

Same idea, even simpler, and no recipe required - combine wedges of sautéed polenta with any steamed green vegetable - brussels sprouts, as shown above, broccoli, zucchini, etc. to make them more substantial and more appealing to picky eaters.
Polenta Croutons

Use tube polenta as gluten-free croutons for salads. They make most any kind of standard salad tastier and more substantial!
Just pan fry the bite-sized polenta pieces in a bit of oil, and season with salt and pepper. Yum!
Sweet Polenta with Fruit

When my son was young, he loved this kind of polenta sliced, sautéed in a little vegan butter on both sides, then served with syrup and fruit.
No recipe needed - maximum breakfast or brunch enjoyment.
Seitan and Polenta Skillet

Use tube polenta to boost easy vegan main dishes. Seitan and Polenta Skillet with Fresh Greens is one of our all-time favorites.
There's something enticing about the seitan/polenta synergy, and with the addition of greens, results in a great-looking, hearty dish.
Beans and Polenta

Use tube polenta as a bed for bean dishes, like this white bean and kale skillet or this veggie chili. Their flavors are so compatible!
Sauté slices of polenta on both sides in a little olive oil until golden and slightly crispy, and top with your favorite chili.
For an instant meal, use Amy's Black Bean Chili, as shown in the photo.
Polenta and Mushroom Stuffing

This one is a little more involved, but then, it's a holiday recipe, and not at all difficult. In Polenta, Vegan Sausage, and Mushroom Stuffing, the polenta stands in for bread, and it works spectacularly well. Try it for your next vegan holiday menu!
I hope these creative ideas have given you a new reason to try this often overlooked ingredient.
For more delicious ideas - keep exploring our polenta recipes here!
How to Cook and Use Einkorn Wheat
Einkorn wheat, one of the latest of ancient grains to be revived for contemporary consumers, is actually the most primitive form of cultivated wheat. Like amaranth, quinoa, and spelt, and farro, einkorn is taking its place as a nutrition-packed superfood. It's earth-friendly, too. The grain's hull makes it resistant to pests, so it's easy to grow organically. And for a specialty grain, it's surprisingly economical, comparable to organic brown rice and often less costly than quinoa. For lots more on einkorn's history, nutritional profile, and more, explore einkorn.com. [Read more...]
Spring Vegetarian Crockpot Recipes
Running out of cooking time while trying to finish up school, prep for summer vacation plans, or get all the spring cleaning done? This list of spring vegetarian crockpot recipes is sure to open up your time and tastebuds this season!

Spring has sprung! The weather is finally warming up, and people are starting to mow their lawns again. We love spring because it brings a feeling of new life! However, it can feel a little disheartening if you keep cooking the same old winter food. Even though those hearty, heavy meals can be delicious, they have no place on your spring menu.
Of course, many of us get busier in the spring. As our schedules pick up and we finish out our projects and work before summer hits, we have less and less time to cook. Thankfully, the crockpot exists! Don't worry about how you'll cook this week-get out your slow cooker and stop wasting precious time! OhMyVeggies has a bunch of crock pot vegetarian recipes, but here's a list of some recipes just for spring.
Slow Cooker Vegan White Bean Cassoulet

Although cassoulet is traditionally a meat dish, this Slow Cooker Vegan White Bean Cassoulet is totally vegan! It uses white beans, and it's a delicious dish to make in the spring.
Crockpot Vegan Yogurt

If you've been missing yogurt since becoming a vegan (or maybe you've never had yogurt because you've always been vegan!), here's a great opportunity. You can make your own Crockpot Vegan Yogurt in-you guessed it-your crock pot!
Crockpot Tomato Basil Soup

Tomato basil soup is a classic, so it's a perfect recipe to try out with your crock pot! This Crockpot Tomato Basil Soup will give you all of that classic comfort without all of the traditional time expense.
Slow Cooker Rice Pudding

Spring isn't just a time for eating fresh vegetables. It's also a great time to make some interesting treats! Here's a great recipe for some deliciously sweet Slow Cooker Rice Pudding.
Slow Cooker Corn Red Pepper Chowder

Everyone needs a good chowder recipe, and this Slow Cooker Corn Red Pepper Chowder uses corn and red peppers to keep it light and delicious for spring!
Vegetarian Collard Greens

In case you wanted collard greens as a vegan, here is a great recipe for you! These Vegetarian Collard Greens are a perfect addition to your spring meals.
Slow Cooker Strawberry Rhubarb Jam

Did you know that you can also use your slow cooker to make jam?! This special recipe makes some tasty Slow Cooker Strawberry Rhubarb Jam-totally unique and a great option for your transition from spring to summer.
Roasted Ratatouille
Enjoy the flavors of summer, even during cold weather. The vegetables that make the classic French stew so delicious - eggplant, zucchini, bell pepper, and tomatoes are roasted in a hot oven for similarly delectable results. This can be enjoyed in a number flexible ways, as described below the recipe box. Adapted from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky. [Read more...]
10 Comforting Stuffed Vegetable Recipes
Stuffing vegetables is the surest way to turn them into cool-weather comfort foods that everyone will love - easy enough for everyday dinners, yet festive enough for holiday menus.
In the fall and winter, "stuffable" vegetables like peppers, eggplant, squashes, and potatoes are in abundance.
In fact, they are so popular that we wrote a whole guide to stuffed vegetables!

Above, a VegKitchen classic - Butternut Squash with Whole Wheat, Wild Rice, and Onions Stuffing, which makes a handsome centerpiece for Thanksgiving or Christmas Dinner.
Winter Squash Stuffed with Mashed Potatoes and Peas makes a great alternative main dish for Thanksgiving, but it's any time during fall harvest season or as a winter comfort food.
Leslie Cerier's Savory Stuffed Winter Squash is a festival of flavor and nutrition with organic chia seeds, herbs, and kasha. Choose any small winter squash, such as acorn or carnival.
For Rice-Stuffed Delicata Squashes, the pilaf stuffing can be kept simple if a flavorful rice blend is used. You can substitute another grain, if you'd like.
Zucchini becomes a whole lot more fun when you scoop out the center and stuff it with savory fillings. Taco Stuffed Zucchini from Oh My Veggies is a delicious example.
Cristina Cavanaugh's Loaded Sweet Potatoes with Chipotle Lime Tahini Sauce makes an everyday meal that's packed with flavor and nourishing ingredients.
Couscous-Stuffed Eggplant is a delightful stuffed eggplant dish that can be filled with regular couscous, or try it with Israeli couscous.
Quinoa, Black Bean, and Corn-Stuffed Peppers is a hearty rendition of vegan stuffed peppers. Roast your favorite combination of veggies at the same time to serve as a side dish.
In Orzo and Rice-Stuffed Bell Peppers, orzo, a tiny, rice-shape pasta, makes a tasty filling. Or, you can use medium-grain brown rice in this recipe.
In Mushroom-Stuffed Potatoes, a small amount of vegan cream cheese lends a rich flavor. For an easy meal serve them with a big tossed salad with chickpeas or beans, and you favorite steamed green veggie.
I hope you found the stuffed veggies of your dinner dreams! And if you love these delicious recipes, be sure to check out more of our favorite vegan main dishes.
































































