This mac and cheese is 100% vegan and so healthy! The 'cheese' in this recipe is a combination of roasted sweet potato, mustard, and nutritional yeast. The result is a nostalgic mac and cheese with a grown up edge and a rich, creamy, and satisfying dish! This recipe utilizes gluten-free pasta, but if that's not a concern for you, any whole-grain short chunky shaped pasta will work. Recipe and photos contributed by Sophia Zergiotis of Love and Lentils. [Read more...]
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Lunch Box Pasta Salad
This simple pasta salad makes a nice change of pace from sandwich fare. Featuring kid-friendly veggies, you can dress it in a way you think would be most appealing. Vary the vegetables according to your child's preference. You can make this for dinner, then use leftovers for the lunch box (moisten with additional dressing as needed), or just make it for lunch-packing from the get go, for which it yields a generous number of servings. If you're looking for more lunch ideas, you might enjoy our post, Healthy School Lunch Recipes and Tips. [Read more...]
Vegan Zucchini-Raisin Muffins
These delectable and healthy vegan zucchini-raisin muffins give you the classic combo in an egg-free, dairy-free rendition. Use them as an alternative to sandwiches for brown-bag or school lunch, or as a healthy snack. For this recipe, the chocolate chips and walnuts are optional, but I like to use them both!
[Read more...]
Quinoa Scallion Fritters
These crispy quinoa fritters pack a lot of flavor, thanks to lots of scallion and cilantro. If you have quinoa cooked ahead of time, this comes together in a snap. These are nice served with Asian-style soups like Bok Choy, Tofu, and Baby Corn Soup. If you're serving these with any other Asian-Style meal, I highly recommend taking the 5 minutes or less to make "Duck" Sauce, as pictured. Otherwise, these are nice served as a side dish for meals in which veggies take center stage, such as hearty stews, or bean dishes. [Read more...]
Smoky Vegan Cheddar Cheez
You can make this vegan cheese-y appetizer as a spread in no time, or let it set up into slices. I like it both ways and hope that you will, too. This is good with sliced fresh baguette, or serve it with whole-grain or gluten-free crackers or crispbreads. It's also quite nice served with chunks of red bell pepper and peeled celery cut into short sections. Grapes served in small bunches on the side add a nice flavor balance. Recipe adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Hannah Kaminsky. [Read more...]
Walnut-Apple Stuffing
If your Thanksgiving company includes eaters of mixed persuasions, vegetarians and vegan guests won't want to eat stuffing that's been cooked in the bird. Of course, you need not wait for special occasions to make this. Everyone loves stuffing! Of course, you can use a gluten-free bread if need be. The sweet apple and red onion contrast nicely with the herbal notes. Photos by Hannah Kaminsky.
Low-Fat Vegan Chocolate Chip Cookies
These low-fat vegan chocolate chip cookies use only a third of the sugar called for in most conventional cookie recipes, and butter is replaced with applesauce and just a smidgen of oil-that's the magic. From their smooth texture, you'd never think that these cookies are whole grain, made with whole wheat pastry flour. Your family and guests will love you for it! Photos by Hannah Kaminsky.
[Read more...]
Chocolate Chip Peanut Butter Cake
This nutty, chocolatey vegan cake has long been a family favorite. It's practically foolproof, and, with just minutes of hands-on time, a dream come true for lazy bakers like me. I often make this when asked to bring dessert to a gathering, and when I do, I double the recipe so I can leave one of the cakes at home! Feel free to substitute cashew or other nut butter for the peanut butter, and if need be, try the gluten-free version. And make sure to see the optional frosting below the recipe if you'd like an even richer cake. [Read more...]
Raw Cold Beet Borscht
This raw beet borscht is a refreshing, no-cook version of the classic Eastern European soup. Bursting with the natural sweetness of beets, carrots, and apples, it's a vibrant dish perfect for warm days.
Traditional borscht is a hearty, cooked beet soup enjoyed hot or cold. This raw adaptation skips the cooking, preserving the crisp textures and earthy flavors of fresh vegetables and fruits.
The combination of grated beets, carrots, cucumber, and sweet apple creates a naturally sweet base, while lemon juice adds a zesty brightness.
Fresh dill and scallions introduce herbal notes, making this chilled soup a delightful starter or light meal.
Why You'll Love This Raw Beet Borscht
- No-Cook Preparation: Ideal for hot days when you want to avoid the stove.
- Nutrient-Rich: Retains the full spectrum of vitamins and minerals from raw vegetables.
- Vegan and Gluten-Free
- Quick and Easy: Minimal pr!eparation time; just grate, mix, and chill.
Helpful Tips & Substitutions
Grate with Ease: Use a food processor with a grating attachment to save time and effort. You can grate the vegetables by hand as well, but it quite the chore. Be sure to check the guide to cooking beets for more tips on how to prepare them!
Chill Thoroughly: Allow the soup to refrigerate for at least 3 hours to enhance the flavors and ensure it is fully chilled.
Creamy toppings: Top your borscht with a dollop of vegan sour cream or cashew cream. It's a delightful contrast to the tangy soup. Coconut yogurt is also a good choice.
Use any beets! While traditional red beets are the most common for making borscht, golden beets can be used for a different hue and milder taste.
Variations to Try
Add a Spicy Kick: Add a pinch of cayenne pepper or finely chopped jalapeño for some heat.
Herbal Twist: Incorporate fresh mint or basil for a different flavor profile.
Nutty Addition: Top with chopped walnuts or almonds for added texture and richness.
More Vegan Recipes
If you love this vegan borscht, be sure to check out these other delicious ideas:
Recipe
Raw Cold Beet Borscht
This raw beet borscht is a refreshing, no-cook version of the classic Eastern European soup.
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Servings:
Equipment
- Food processor with grater attachment
Ingredients
- 2 large beets peeled and cut into chunks (or see note if you'd like to lightly cook the beets)
- ½ small cucumber cut into chunks
- 1 medium apple sweet variety, cut into chunks
- 1 medium carrot peeled and cut into chunks
- 2 tablespoons fresh dill minced, add more to taste
- 1 scallion thinly sliced
- Juice of 1 to 2 lemons to taste
- 3 tablespoons agave nectar or to taste
- salt and freshly ground pepper to taste
- vegan sour cream purchased or homemade, or Cashew Cream for topping, optional
Instructions
- Grate the beets, cucumber, apple, and carrot in a food processor fitted with the grating blade. Transfer the grated ingredients to a soup tureen or some other kind of serving container such as a deep, steep-sided casserole dish.
- Fill the container with enough water to give the soup a dense but not overly crowded consistency. Stir in the dill and scallions.
- Add the juice of 1 to 1 ½ lemons (depending on how large and juicy they are), and the agave. Season gently with salt and pepper.
- Cover and let the soup chill for at least 3 hours. This can be made the morning before you want to serve it for dinner, or the day before. Just before serving, taste and add more lemon juice and agave to your liking.
- Serve garnished with a dollop of vegan sour cream or cashew cream, if desired.
Notes
If you prefer beets lightly cooked, just use your favorite cooking method, whether in the microwave or on the stovetop. Don't overcook! Cook just until they can be pierced, then plunge them in a bowl of ice water until they're cool enough to handle.
Nutrition (Estimate per Serving)
Calories: 94kcalCarbohydrates: 22gProtein: 2gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 79mgPotassium: 384mgFiber: 4gSugar: 17gVitamin A: 1784IUVitamin C: 9mgCalcium: 23mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Seven-Vegetable Couscous
Seven is a lucky number in Jewish tradition, so a soup or stew featuring seven vegetables is a Rosh Hashanah (Jewish New Year) favorite among Sephardic Jews. Despite the longish ingredient list, it's easy and quick enough to serve as a mid-week main dish even if you don't observe the Jewish New Year. Feel free to replace other veggies for the ones listed below. Want a gluten-free version? Substitute quinoa for the couscous. From Vegan Holiday Kitchen. Photo by Susan Voisin, FatFree Vegan Kitchen.
Fresh Mango and Blueberry Popsicles (Vegan!)
3 ingredients. Big fruit flavor. These mango and blueberry ice pops are summer on a stick.
These Mango and Blueberry Ice Pops are:
- Naturally sweetened with ripe fruit and optional agave or maple syrup.
- Vegan, gluten-free, and free of artificial additives.
- Quick and easy to prepare with minimal ingredients.
- A fun and healthy treat for kids and adults alike.
- Perfect for using up surplus summer fruits!
Key Ingredients & Substitutions
Mango: Choose very ripe mangoes for the best flavor. One large or two medium should suffice. This recipe also works well with nectarines- four to five medium fruits are ideal. Peel, pit, and dice the fruit before blending.
Mango Nectar: Adds a smooth, sweet base to the puree. If unavailable, substitute with orange juice or another fruit nectar of your choice.
Blueberries: Fresh blueberries provide a juicy burst in every bite. Frozen blueberries can be used if thawed and drained beforehand.
Agave Nectar or Maple Syrup: Optional, depending on the sweetness of your fruit. Add to taste after blending.
Helpful Tips
Blending: Blend the diced fruit with mango nectar until completely smooth. Taste the puree and add the sweetener at that point, if needed.
Incorporating the Blueberries: After blending, stir in the whole blueberries gently to maintain their shape and provide texture. If you're too rough, you will smush the berries!
Freezing: Pour the mixture into ice pop molds, leaving a small gap at the top for expansion. Insert sticks and freeze for at least 5 hours, preferably overnight.
Unmolding: To release the pops, run a bit of warm water over the outside of the molds for a few seconds. This will help them release more easily. (These were made with this set of popsicle molds!)
Variations
- Mixed Berries: Replace blueberries with a mix of raspberries, blackberries, or strawberries for a different berry profile.
- Herbal Infusion: Add a few mint or basil leaves to the fruit puree for an herbal twist.
- Creamy Texture: Blend in a small amount of coconut milk or yogurt for a creamier consistency.
- Citrus Zest: Incorporate a teaspoon of lemon or lime zest into the puree for added brightness.
More Frozen Vegan Treats
If you love these vegan popsicles, be sure to check out these other treats:
Recipe
Equipment
- popsicles molds
Ingredients
- 1 large mangoes ripe, pitted, peeled and diced,
- ¾ cup mango nectar
- 1 cup blueberries fresh
- 2 tablespoons agave nectar or to taste, optional, can also use maple syrup
Instructions
- Combine the fruit and mango nectar in a blender. Blend until perfectly smooth.
- Add the blueberries to the container of the blender and stir in. Taste to see if you need a bit more sweetening.
- Pour into ice pop molds and freeze for at least 5 hours or overnight.
Notes
The number of popsicles made will depend on the size of your molds and how high you fill them. I made 6 popsicles.
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Spinach and Baby Corn Salad
This Asian-inspired salad is loaded with fresh spinach, baby corn, and juicy mandarin oranges for loads of delicious flavor! It's simple to throw together, and vegan friendly too.
Sometimes I need a break from big, heavy meals and just crave something light and refreshing. On those days - a big bowl of salad is just the trick.
This crisp and refreshing Spinach and Baby Corn Salad is a real treat. It's packed with nutritious veggies, protein packed spinach, and is all tossed in a delicious homemade citrus vinaigrette dressing.
This spinach and baby corn salad is:
- Quick and easy to make in just 15 minutes!
- Totally delicious.
- Healthy.
- Vegan, vegetarian, and gluten-free.
It makes a wonderful light dinner all on its own. Or it can be the perfect starter for a hearty vegan stir fry or Asian noodle dish.
More Recipes
If you love this salad, be sure to check out these other delicious vegan ideas:
- Healthy & Delicious Spinach Recipes
- Mango Lentil Salad with Cilantro Dressing
- Spinach Blueberry Avocado Salad
- 50+ Healthy Vegan Dinner Recipes
Recipe
Spinach Baby Corn Salad
This Asian-inspired salad is loaded with fresh spinach, baby corn, and juicy mandarin oranges for loads of delicious flavor! It's simple to throw together, and vegan friendly too.
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Servings:
Ingredients
- 4 ounces baby spinach leaves
- 15 ounces canned baby corn drained
- 1 cup daikon radish or white turnip, cut into matchsticks
- 1 cup carrots pre-grated or thinly sliced
- 3 mandarin oranges sectioned, canned or jarred is fine
- 2 scallions thinly sliced
- ¼ cup toasted slivered almonds
- salt and pepper to taste
Citrus Dressing:
- 2 tablespoons lemon or lime juice or more, to taste
- 1 tablespoon dark sesame oil
- 2 tablespoons orange juice preferably fresh
- 2 teaspoons agave nectar
Instructions
- Combine the salad ingredients in a serving bowl and toss together.
- Combine the dressing ingredients in a small bowl and stir together.
- Drizzle the dressing over the salad just before serving and toss well.
Nutrition (Estimate per Serving)
Calories: 189kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 61mgPotassium: 671mgFiber: 5gSugar: 23gVitamin A: 10532IUVitamin C: 89mgCalcium: 93mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
“Seashells in the Sand” (Quinoa and Seashell Noodle Pilaf)
Here's a simple combo of tiny seashell pasta and high-protein quinoa. I'm not usually one for "cute" recipe names, but both the name and the presentation worked wonders to tempt my kids to learn to love whole grains. Serve with a simple bean dish and a colorful salad for an easy meal. Photos by Rachael Braun. [Read more...]
Israeli Couscous Summer Pilaf
This delightful pilaf/salad combining Israeli couscous, tomatoes, avocado, and stone fruit is from Vegan Holiday Kitchen.* Israeli couscous is one fun little pasta. It’s round and quick-cooking, and has a very pleasant mouth feel. Look for it in bulk in natural foods stores, or in the Middle Eastern section of the international aisle in well-stocked supermarkets. Photo by Susan Voisin, FatFree Vegan Kitchen. [Read more...]
Vegan Spinach-Mushroom Lasagna
I almost named this "The World's Easiest Lasagna" because this dish is super easy to make. Using no-boil noodles and pre-made sauce cuts prep time down so much that you can throw this together pretty quickly and your dinner guests will think you slaved away in the kitchen for hours. I served this at a party once and it was a huge hit, so I can attest to it's omnivore friendliness. This tastes even better reheated the next day. Contributed by Dianne Wenz, from VeggieGirl.
Classic Vegan Tofu Quiche with Millet Crust
The beauty of this vegan tofu quiche recipe is its versatility — as long as the volumes stay the same, you can use pretty much any vegetables in place of those listed. Millet makes a study, gluten-free crust. Recipe and photo contributed by Ricki Heller. [Read more...]
Kañiwa Confetti Salad
Kañiwa is, like quinoa (to which it is related), a super-nutritious ancient grain from South America. It's an excellent source of protein and amino acids, is exceptionally high in iron, and is gluten-free. Dark reddish-brown in color and about half the size of a tiny quinoa seed, kañiwa cooks up quickly to resemble a smaller version of red quinoa. [Read more...]
Mandarin Orange Salad
This Asian-inspired salad is loaded with juicy mandarin oranges, crunchy jicama and almonds, and drizzled with a homemade sesame ginger dressing. Yum!
If you're craving something light and healthy, yet still packed with delicious flavor, this simple Mandarin Orange Salad is just the ticket.
This tasty salad is loaded with fresh greens and juicy mandarin oranges. Toss in some jicama and sprinkle with slivered almonds for the perfect crunch. And then drizzle it with a homemade sesame ginger dressing. Oh my!
This easy vegan dinner salad is:
- Simple to make with just a handful of ingredients.
- Ready in 10 minutes!
- Vegan, vegetarian, and gluten-free.
This has become one of my all time favorite vegan salads. If you love it too, be sure to check out these other tasty ideas:
- Mixed Greens Salad with Beets
- Mango Lentil Salad with Cilantro Lime Dressing
- Beet, Cucumber, and Orange Dressing
Photos by Evan Atlas.
Recipe
Mandarin Orange Salad
This Asian-inspired salad is loaded with juicy mandarin oranges, crunchy jicama and almonds, and drizzled with a homemade sesame ginger dressing. Yum!
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Servings:
Ingredients
- 6 ounces mixed baby greens
- 1 jicama peeled and diced
- 6 stalks bok choy with greens
- 3 mandarin oranges sectioned, or use one 12 oz can of canned mandarin oranges
- 2 scallions cut into 1-inch sections
- ⅓ cup toasted slivered almonds
Sesame Ginger Dressing
- ⅓ cup neutral vegetable oil such as safflower or sunflower oil
- 2 tablespoon dark sesame oil
- ⅓ cup apple cider vinegar can substitute rice vinegar or white wine vinegar
- 1 tablespoon agave nectar
- 1 tablespoon tamari or soy sauce
- 2 teaspoon ginger grated fresh or jarred
- 1 tablespoon sesame seeds
- salt and pepper to taste
Instructions
- Combine all the ingredients in a serving bowl and toss together.
- In a small mixing bowl, combine all salad dressing ingredients. Whisk to combine.
- Drizzle dressing over salad and toss to coat. Serve.
Notes
You can substitute two baby turnips in place of the jicama, or 4 large celery stalks in place of the bok choy, if you have difficulty finding those ingredients.
Nutrition (Estimate per Serving)
Calories: 301kcalCarbohydrates: 43gProtein: 6gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.003gSodium: 44mgPotassium: 761mgFiber: 12gSugar: 24gVitamin A: 3967IUVitamin C: 118mgCalcium: 122mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Cold Soba (Buckwheat Noodles) and Cucumber Salad
This simple Asian-flavored cold noodle dish is delicious even without the parsley or cilantro sauce, though I highly recommend it. Hearty soba (buckwheat) noodles mingle with refreshing cucumber, and as an added bonus, these noodles are naturally gluten-free. That being said, you can substitute udon or any long whole-grain pasta for the soba. Photos by Evan Atlas. [Read more...]
Roasted Seitan, Peppers, and Portobellos
This hearty Roasted Seitan, Peppers, and Portobellos dish is super easy to throw together, yet festive enough for special occasions. It makes for a great centerpiece for vegan Easter dinner or a Christmas menu!
When you're preparing a multi-course meal, it's so nice when the entree can be made at the last minute with little hands-on time. This roasted seitan dish is exactly that! Prep the ingredients in 15 minutes and then set it to cook for half an hour-it's that simple.
How to Make Roasted Seitan, Peppers, and Portobellos
- Preheat the oven.
- Mix together seitan, bell peppers, zucchinis, olive oil, and teriyaki marinade. Transfer to a roasting pan.
- Roast 15 minutes, stirring occasionally. Add scallions, then roast 5-10 minutes.
- Transfer mixture to a serving container. Season and keep covered until serving.
Roasted Seitan, Peppers, and Portobellos FAQs
Is seitan gluten-free?
Seitan is NOT gluten-free. In fact, seitan is pretty much 100% wheat gluten! Do not feed this dish to any of your celiac friends and family.
However, you can substitute the seitan in this dish for tofu or tempeh. All tofu and most tempeh are gluten-free, so check the labels before using. Additionally, you will want to check your teriyaki marinade's label to make sure that it is also gluten-free if you want to make this dish celiac-friendly.
More Recipes
- Explore more seitan recipes here on VegKitchen.
- Mushroom lovers, rejoice! Here are more mushroom recipes for you.
Recipe
Roasted Seitan, Peppers, and Portobellos
This hearty Roasted Seitan, Peppers, and Portobellos dish is super easy to throw together, yet festive enough for special occasions. Recipe adapted from Vegan Holiday Kitchen.
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Servings:
Ingredients
- 2 lbs seitan cut into bite-sized chunks
- 1 red bell pepper cut into wide strips
- 1 yellow bell pepper cut into wide strips
- 2 medium-small zucchinis sliced ½ inch thick
- 8-10 oz portobello mushrooms stemmed and sliced
- 2 tablespoon olive oil
- ½ cup teriyaki marinade store-bought or homemade
- 3-4 scallions thinly sliced
- freshly ground pepper to taste
- dried hot red pepper flakes optional, to taste
- ¼ cup fresh parsley minced
Instructions
- Preheat the oven to 400º F.
- In a large mixing bowl, combine the seitan, bell peppers, zucchinis, olive oil, and teriyaki marinade. Stir together. Transfer to a roasting pan.
- Roast in the oven for 15 minutes, stirring occasionally. Stir in the scallions, then roast for 5 to 10 minutes longer or until the seitan and vegetables have a few charred spots.
- Transfer the mixture to a serving container. Season to taste with pepper and optional dried hot red pepper flakes. Sprinkle with parsley and keep covered until serving.
Nutrition (Estimate per Serving)
Calories: 192kcalCarbohydrates: 12gProtein: 27gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 1206mgPotassium: 357mgFiber: 3gSugar: 5gVitamin A: 796IUVitamin C: 58mgCalcium: 22mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Photos by Susan Voisin.
Quinoa Tabbouli Salad with Black Beans
We can't seem to get enough of tabbouli-style salad. Though the traditional recipe calls for couscous or bulgur, quinoa tabbouli salad is fantastic (bonus — it becomes gluten-free). You can use red, tan, or black quinoa, or a combination. Embellished with black beans, this makes a high-protein salad that's hearty enough to be a main dish, especially for a summer meal. Delicious served with hummus, rice-stuffed grape leaves, and fresh pita. Photos by Evan Atlas. [Read more...]
Banana Fritters
This simple recipe for banana fritters, given to me by a wonderful Jamaican cook, makes a pleasantly offbeat breakfast treat. When my kids were growing up, I found this easy enough to make for breakfast even on school days, on occasion. They're also a nice accompaniment (minus the syrup) to savory dishes like bean stews or spicy dishes. This makes about a dozen fritters.
Mjeddrah (Rice and Lentil Pilaf)
This flavorful Middle Eastern dish consists of lentils, rice, and onions cooked in flavorful spices. It makes for a delicious simple dinner or a fantastic side dish!
Mujaddara - also known as mjeddrah, mejadra, majadra, or mudardara - is a traditional Middle Eastern dish made from a combination of lentils, rice, and sauteed onions.
It's a simple dish that is hearty, inexpensive, and packed with flavor - and variations of it can be found throughout the Arab world.
I personally love this lentil and rice pilaf on it's own as a simple vegan friendly dinner. But it's also a wonderful addition to a full Middle Eastern spread with favorites like falafel, Greek lentil salad, or fattouche.
How to Soak Rice and Lentils
This recipe calls for soaking the lentils and rice prior to cooking, which brings the tenderness out in the rice and encourages the lentils, which normally require no presoaking, to keep their shape.
To do this, simply pour the lentils into a small bowl and cover them with cold water. Do the same with the rice in a separate bowl. Allow them to soak for at least 30 minutes, or up to 2 hours.
When the rice and lentils are done soaking, drain them in a colander and rinse with cold water.
More Recipes
If you love this recipe, be sure to check out these other delicious vegan ideas:
- Global Vegan Recipes from around the world!
- More recipes featuring Lentils and Peas.
- My favorite healthy whole grain recipes.
This recipe was contributed by Ellen Kanner, who writes the Meatless Monday column for The Huffingon Post and her own food blog, Soulful Vegan. She is also a contributor to Bon Appetit, Relish, Eating Well, Vegetarian Times, More, the Miami Herald and regional publications across the country.
Recipe
Mjeddrah (Rice and Lentil Pilaf)
This flavorful Middle Eastern dish consists of lentils, rice, and onions cooked in flavorful spices.
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Servings: servings
Ingredients
- 1 cup brown lentils soaked for at least 30 minutes
- 1 cup brown rice soaked for at least 30 minutes
- 4 cups vegetable broth or water
- 1 bay leaf
- 2 tablespoons olive oil
- 1 onion large, thinly sliced
- 1 teaspoon cumin optional
- salt and pepper to taste
Instructions
- After soaking lentils and rice (see notes), strain them through a sieve. Rinse in cold water.
- Bring vegetable broth to a boil in a large saucepan. Add the lentils and rice to the broth. Toss in the bay leaf. Reduce heat to low and cook, covered, for 30 to 40 minutes, until lentils and rice are soft and fluffy and have soaked up all the liquid. Remove cover, remove from heat and set aside.
- Just before serving, heat the oil in a large skillet over medium-high heat. Add sliced onion and cook, stirring, for 3 to 5 minutes, until onions start to soften and turn golden and fragrant. Reduce heat to medium, and cook, stirring, another 10 minutes or so, until onions are brown and tender. Season with salt and pepper.
- Stir lentils and rice together gently. Remove bay leaf and season the rice and lentil mixture generously with salt, pepper and cumin to taste. Serve the pilaf topped with the cooked onions.
Notes
Pour lentils into a small bowl. Cover with cold water. Do the same with the rice, in a separate bowl. Leave 'em to soak for 30 minutes at a minimum, for 2 hours, if you've got the time.
Nutrition (Estimate per Serving)
Calories: 285kcalCarbohydrates: 47gProtein: 11gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 631mgPotassium: 423mgFiber: 11gSugar: 3gVitamin A: 352IUVitamin C: 3mgCalcium: 36mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Tabbouli Salad (with Quinoa, Bulgur, or Couscous)
Quinoa tabbouli (alternately spelled tabbouleh) is a recipe that seems to be gaining over its more traditional counterpart, made with bulgur. Both ways are good, though I prefer it with quinoa, which is higher in protein, and gluten-free as well. That being said, whole-grain couscous works, too! A Middle Eastern classic and one of my favorite salads, this is delicious served with hummus and fresh pita bread, a variety of olives, and rice-stuffed grape leaves. [Read more...]
Udon Noodles with Asparagus and Cashews
Hearty udon noodles are intertwined with delicious cashews and tender asparagus in a light sauce. Serve this Asian-style dish with a simple tofu or tempeh preparation. It's good served warm or at room temperature. [Read more...]
"Buddhist's Delight" (Chinese-Style Vegetable Stew)
Inspired by a favorite vegetarian Chinese restaurant dish, Buddhist's Delight stew is enhanced with protein-packed seitan. Gluten-free? Substitute an equivalent amount of tofu for the seitan. For an everyday meal, serve with Tri-Color Coleslaw. To make it a feast, add Scallion Pancakes or simply serve veggie spring rolls from your natural food store's frozen food section. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photo by Theresa Rafetto.
Moroccan-Style Vegetable Stew
This delicious Moroccan-inspired stew looks as good as it tastes. It's a wonderful way to warm up cold season dinners, with sweet sugar pumpkin or butternut squash in an aromatic broth. This can also be a wonderful choice for fall Jewish holidays - Rosh Hashanah (Jewish New Year)and Sukkoth. Adapted from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. Photo by Theresa Raffetto.
Polenta with Black Beans and Spinach
Prepared polenta that comes in a tube provides an easy way to add variety to the dinner repertoire. In a simple combination, polenta topped with black beans and spinach can be a hearty warm appetizer or the main dish as part of a simple dinner. Look for this kind of polenta in natural foods stores or the Italian or gluten-free foods sections of supermarkets. Adapted from Vegan Express by Nava Atlas. See a complete simple dinner, with shopping list, featuring this recipe. [Read more...]
Vegan Shepherd's Pie with Lentils and Mushrooms
This vegan shepherd's pie recipe, richly flavored with lentils and mushrooms, can only be described as complete comfort food. Perfect for a Thanksgiving or Christmas main dish!
(Photos by Susan Voisin.)
This vegan shepherd's pie is a bit of a project but not at all difficult, and definitely worth the trouble for a special occasion or holiday meal. This is a perfect vegan main dish for Thanksgiving or Christmas dinner!
And if you're here planning your holiday menu, don't forget to check out our new Vegan Thanksgiving and Vegan Christmas cookbooks!
Helpful Tips
Potatoes: Using Yukon Gold potatoes is a good choice as they produce a creamy texture when mashed. However, you can also use Russet potatoes for a fluffier result.
Cornstarch: This is used as a thickener for the lentil and spinach filling. To ensure it is properly incorporated, make sure to dissolve it completely into water before adding it to the skillet.
Breadcrumbs: Toasting the breadcrumbs before adding them to the casserole dish will give an added crunch to the Shepherd's pie.
Letting it Rest: This step is essential as it allows the flavors to meld together and the pie to firm up before serving, making it easier to slice into wedges.
Variations
Deluxe Shepherd's Pie: Add in some sautéed diced carrots and peas to the lentil and mushroom mixture for some added textures and flavors.
Sweet and Savory Twist: Instead of regular potatoes, use sweet potatoes for the mash. The sweetness will pair well with the savory lentil filling. Or check out this Sweet Potato and Edamame Shepherd's Pie.
Gluten-Free Shepherd's Pie: Substitute the bread crumbs with gluten-free alternative if necessary. You can easily make your own by toasting gluten-free bread and grinding it up.
Protein-packed Shepherd's Pie: You may want to add in some cooked and crumbled tempeh or tofu for extra protein.
Vegan Shepherd's Cottage Pie: Switch out the lentils for a vegan mince substitute. This variation will give you a result closer to a traditional Cottage Pie, but still 100% vegan.
Remember, the key to a great Vegan Shepherd's Pie is to balance the flavors of the filling and the creaminess of the mash. Don't be afraid to experiment with different herbs and spices to tailor the taste to your liking.
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!
More Vegan Recipes
If you love this vegan shepherd's pie, be sure to check out these other delicious ideas:
[Read more...]Curried Cashew Couscous
Here’s a delicious and colorful couscous dish, embellished with peas, cashews, dried fruits, and curry spices. It's ready in minutes, leaving you plenty of time to build a meal around it. This is very nice served with vegetable curries or simple bean dishes. Photos by Evan Atlas.
Sage Gravy
You'll love the heady and hearty flavor of this Sage Gravy. This recipe is completely vegan, so everyone can enjoy it!
Sage Gravy is good served over greens, mashed potatoes, faux chicken-or anything really! This is my latest go-to gravy recipe.
How to Make Sage Gravy
- Whisk together all ingredients.
- Squeeze the juice out of the lemon.
- Bring the gravy almost to a boil, then remove from heat.
- Stir continuously and season with salt and pepper.
Full directions for how to make Sage Gravy are in the printable recipe card at the bottom of the post.
Sage Gravy FAQs
How should I store leftover gravy?
Leftover gravy is easy to store. Just pour any leftovers into a fridge-friendly, air-tight glass container and store it in the fridge for up to 1 week. When you're ready to eat it again, simply reheat the gravy in the microwave or on the stove.
Is this gravy gluten-free?
This gravy isn't necessarily gluten-free, but it can easily be made that way! The ingredient you need to watch out for is the flour. You can substitute brown rice flour or another gluten-free flour for the wheat flour to make this gravy gluten-free.
Here are lots more recipes for simple sauces and such.
Recipe
Sage Gravy
You'll love the heady and hearty flavor of this Sage Gravy. This recipe is completely vegan, so everyone can enjoy it!
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Ingredients
- ½ cup vegetable broth
- ½ cup nondairy milk
- 1 tablespoon rubbed sage not powdered
- 2 tablespoon nutritional yeast
- 2 tablespoon white whole wheat flour see Note
- ¼ teaspoon garlic powder granulated
- ¼ teaspoon onion powder granulated
- ¼ teaspoon liquid smoke
- 1 dash paprika
- 1 lemon wedge juiced
- 1 pinch salt
- black or white pepper
Instructions
- Whisk all ingredients together in a medium pot. Take care to rub the sage between your fingers to break it down into smaller bits, especially if your brand is a little rustic with bigger leaves and stick pieces (If so, pull out those sticks if you can).
- Squeeze the juice out of your lemon wedge completely and discard the rind.
- Bring gravy to near boil over high heat, but just before it boils, immediately turn off the heat and remove the pot to a non-hot burner.
- Stirring continually, taste and season with black or white pepper and salt as desired.
Notes
Brown rice flour may be substituted for a gluten-free option.
Nutrition (Estimate per Serving)
Calories: 181kcalCarbohydrates: 26gProtein: 14gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 572mgPotassium: 543mgFiber: 7gSugar: 5gVitamin A: 836IUVitamin C: 19mgCalcium: 215mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Recipe and photo contributed by Lindsay S. Nixon, from The Everyday Happy Herbivore* (BenBella Books, 2011).
Lindsay S. Nixon is a rising star in the culinary world, praised for her ability to use everyday ingredients to create healthy, low fat recipes that taste just as delicious as they are nutritious. Lindsay's recipes have been featured in Vegetarian Times, Women's Health Magazine, and The Huffington Post. Lindsay is also a consulting chef at La Samanna, a luxury resort and four-star restaurant in the French West Indies. You can learn more about Lindsay and sample some of her recipes at happyherbivore.com.
*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!
Vegan Potato Pancakes
Vegan Potato Pancakes are a delicious way to serve up your favorite spud. Load up your taters with onion, flour, flax egg, and salt, then fry them to crispy perfection. Pile on your favorite toppings and you've got yourself a meal!
Pancakes are a fun and tasty way to enjoy your potatoes. You can use fresh potatoes for this recipe or last night's leftover mashed potatoes. The texture of the pancakes changes a bit when you use mashed, but they are still tasty.
This Vegan Potato Pancake recipe is...
- Vegan
- Vegetarian
- Gluten-free
- Dairy-free
How to Make Vegan Potato Pancakes
- Start by preheating your skillet with frying oil.
- Wash, peel, and grate the potatoes and onions.
- Squeeze out excess liquid with a paper towel or cheesecloth.
- Return potatoes and onions to bowl.
- Add in the flax egg, flour, and salt. Mix well.
- Scoop mixture into circles and place in skillet with hot oil. Flatten circles with spatula.
- Fry on one side, then flip. Cook until both sides are golden and cooked through.
- Serve with dairy-free sour cream and onions.
Tips & Tricks for Vegan Potato Pancakes
Don't Rinse Potatoes
Once you've shredded your potatoes, resist the urge to rinse them. Only rinse the potatoes once after you peel the skin off-but before shredding. The starch in the potato shreds will help them stick together into potato cakes.
Remove Excess Water
After you shred your potatoes and onion, make sure to squeeze out all the excess moisture into a paper towel or cheesecloth. This step is very important! If you leave the excess liquid in, your potato cakes will fall apart.
Use Hot Oil
Make sure your oil is fully hot and the pan is evenly heated before frying. Otherwise, your potato cakes will not hold up as you cook them.
Variations to Vegan Potato Pancakes
Flavoring
Add different spices to change up the flavor of your potato cakes. Try some lemon pepper, cajun, bbq seasoning mix, or whatever your favorite spice may be!
Garlic
Take a garlic clove and grate it along with the potatoes and onion for a bit more flavor in your potato cakes. I love adding the flavor of garlic to my potato cakes!
Toppings
You can use pickled onions, diced jalapeños, dairy-free ranch drizzle, and more to top your potato pancakes. The options are endless-and all delicious! Feel free to add on whatever you want, or simply eat them plain.
Vegan Potato Pancake FAQs
How can I keep potato pancakes warm?
Keep your potato pancakes warm by turning the oven on to 200°F. Then place the finished cakes in a single layer on a baking sheet and store them in the oven until ready to serve.
Do Vegan Potato Pancakes store well?
Potato pancakes are best served fresh, right after cooking. However, you can store the potato cakes in the fridge for 2-3 days. Warm them up in the microwave or in a skillet when you're ready to eat them again. The texture will be softer, but the flavor will be the same.
How do I make flax seed eggs?
Mix together 3 tablespoons water and 1 tablespoon flax seeds, and let it sit for 5 minutes. Then use this mixture in place of one egg.
Recipe
Vegan Potato Pancakes
Vegan Potato Pancakes are a delicious way to serve up your favorite spud. Pile on your favorite toppings and you've got yourself a meal!
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Servings: pancakes
Ingredients
- 1.5 lbs russet potatoes 5 small or 3-4 large
- 1 medium onion
- 1 flax egg or 3 tablespoon dairy free milk
- 1 tablespoon flour
- ½ teaspoon salt
- ½ cup oil for frying
- dairy-free sour cream or plain dairy-free yogurt for optional garnish
- green onions sliced, for optional garnish
Instructions
- Preheat a skillet over medium heat with enough oil to make a ⅛" layer on the bottom.
- While oil preheats, wash and peel the potatoes and onion.
- Using a grater, shred the potatoes and onion. Then stir shreds together in a large bowl.
- Using a clean kitchen towel or some paper towels, squeeze out as much liquid as you can from the potatoes and onion. Then return shreds to bowl and set aside.
- Use a fork to mix the flax egg (or dairy-free milk), flour, and salt together. Then pour this mixture into the vegetable shreds and stir well.
- Use a scooper or large spoon to transfer circle-shaped scoops of the potato mixture into the preheated frying pan, then flatten scoops with a spatula.
- Allow potato pancakes to cook for 3-4 minutes or until the edges start to brown, then flip and continue cooking them for an additional 3-4 minutes.
- Repeat until all the potato shreds have been used up. You may need to add additional oil between batches.
- Serve pancakes garnished with dairy-free sour cream or yogurt and green onions, if desired.
Notes
- Do not rinse the potato shreds; their starch will help the pancakes stick together.
- Both sides of cakes should be golden brown when done cooking.
- You can keep finished potato pancakes warm in the oven in a baking dish at 200°F while you finish cooking the rest.
- Garnish your potato cakes with dairy-free sour cream, or dairy-free plain yogurt, and green onion.
- You can add some of your favorite seasonings to the potato mixture to change it up. Try a cajun spice blend for a new twist!
- To make a flax egg, mix 3 tablespoons of water with 1 tablespoon of ground flax seeds. Let sit for 5 minutes. Then use this mixture in place of 1 egg in your recipe.
Nutrition (Estimate per Serving)
Calories: 207kcalCarbohydrates: 18gProtein: 2gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gSodium: 151mgPotassium: 386mgFiber: 2gSugar: 1gVitamin A: 1IUVitamin C: 6mgCalcium: 18mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Pasta and Tofu Salad
This simple pasta salad is reminiscent of a retro favorite, tuna-noodle salad, with baked or firm herbed tofu standing in. It's a pasta salad that's welcome all year round, not just during summer months. In addition, once you have your noodles cooked, this takes hardly more time to make for lunch than a sandwich, and packs up really well as a portable lunch. Serve with cherry tomatoes and carrot sticks (or baby carrots) on the side. Photos by Rachael Braun.
Butternut Squash With Whole Wheat, Wild Rice, & Onion Stuffing
Even those of us who have given up the bird welcome a Thanksgiving dish that has been stuffed. This satisfying dish of butternut squash stuffed with whole grain (or gluten-free) bread, wild rice, and onions makes a handsome centerpiece for the holiday meal. Adapted from Vegan Holiday Kitchen. Photos by Hannah Kaminsky.
Slow Cooker Maple Pear Walnut Cake Oatmeal
This one is a comforting bowl of oatmeal. If you don’t have maple extract just use maple syrup as your sweetener to add that maple flavor. The maple really makes you think of the autumn leaves, the pear adds a little tart and a little sweet, and the walnuts add just the right amount of crunch. This is soy-free and gluten-free. This recipe uses a smaller slow cooker (1 ½ to 2 quarts). [Read more...]
Buckwheat Groats (Kasha) with Fine Noodles and Vegetables
Buckwheat groats, or kasha, lend an invigorating texture and distinctive flavor to this enticing grain dish. Featuring colorful and crunchy veggies, think of this as a more colorful and contemporary version of kasha varnishkes. It's a nice choice for a main dish for vegans at the Jewish New Year table, and a side dish for everyone else. Photos by Evan Atlas.
Crustless Tofu Quiche with Mushrooms and Herbs
This crustless tofu quiche is so tasty and easy to prepare that you may come to prefer it over the heavy egg-and-cheese variety. For another tofu-based quiche, see Ricki Heller's gluten-free Classic Tofu Quiche. [Read more...]
Gingery Asian Noodles with Snow Peas and Shiitake Mushrooms
In this simple and fragrant dish featuring snow peas and shiitake mushrooms, either bean-thread noodles or Asian rice vermicelli work very well. Both give this noodle dish a nice light flavor and texture, and they happen to be gluten-free. This is good accompanied with sautéed tofu or tempeh, and can be served warm or at room temperature.
Vegan Appetizer Recipes
Not sure why, but vegan and vegetarian cookbooks rarely present many appetizer recipes to speak of, so hopefully you’ll find the wide array of choices here useful and appealing. A nice idea for entertaining (for the winter holidays or any casual occasion) is to offer a spread of hot and cold appetizers (instead of the usual sit-down dinner) with wine or cocktails, followed by a dessert buffet. If you need ideas for a vegan dessert buffet, we’ve got you covered there as well, of course, on the Vegan Dessert Recipes page. Shown above, Eggplant and Tomato Spread. [Read more...]
Couscous Stuffed Eggplant
For this delightful couscous stuffed eggplant, you can use regular couscous, or try it with Israeli couscous, as shown in the photo. Regular couscous has more of the look and feel of a grain; Israeli couscous more like a tiny pasta. If you're looking for a gluten-free variation, you can substitute quinoa, which is also excellent in this preparation. [Read more...]
Creating a Plant-Based Pantry
So many people have asked me how to set up a plant-based (vegan) pantry that I decided this subject merits a permanent place on VegKitchen. Whether you are a newcomer to a vegan/vegetarian diet, or someone who wants to have a greater variety of healthy ingredients at hand, this list can serve as your handy guideline. [Read more...]
Candied Pumpkin Seeds
These candied pumpkin seeds (or pepitas) are sweet, salty, and perfectly crunchy! It's the ultimate Fall treat.
Sweet, salty, and ridiculously snackable - these candied pumpkin seeds are the fall treat you didn't know you needed. They're crunchy, caramelized, and just the right amount of sticky (in the best way).
These homemade candied pumpkin seeds (sometimes called pepitas) are so delicious, and couldn't be any easier to make! I dare you not to eat half of it straight off the baking sheet.
They take just three ingredients (I don't count the salt) and less than 30 minutes. And most of that time if just letting them roast in the oven. Easy peasy.
These candied pumpkin seeds also make an awesome vegan-friendly gift idea. Just tie them up in a pretty cellophane bag with ribbon. Because who doesn't like to be gifted delicious food?
Fun Variations to Try
- Spiced: Add ½ teaspoon cinnamon, or go full fall with pumpkin pie spice.
- Savory-sweet: Add flaky sea salt after baking, or a tiny pinch of cayenne for heat.
- Different sweeteners: Try coconut sugar or agave for a twist.
- Mix-ins: Add toasted coconut flakes or chopped nuts for texture.
Serving Ideas
These candied pumpkin seeds can be enjoyed so many different ways, all year long. Here are a few of my favorites!
- Sprinkle on smoothie bowls, yogurt, or salads.
- Pack in lunch boxes or use for road trip snacks.
- Gift in jars tied with twine for instant Fall magic!
- Or just snack shamelessly - no judgment here.
More Recipes
If you love these candied pepitas, be sure to check out these other delicious vegan ideas:
This recipe was contributed by Kim Lutz, author of Welcoming Kitchen: 200 Delicious Allergen- & Gluten-Free Vegan Recipes* (Sterling, ©2011). Photos by Rachael Braun. Published with permission.
Recipe
Candied Pumpkin Seeds
These candied pumpkin seeds (or pepitas) are sweet, salty, and perfectly crunchy! It's the ultimate Fall treat.
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Servings:
Ingredients
- 2 tablespoons maple syrup
- 2 tablespoons packed brown sugar
- ¼ teaspoon salt
- 1 cup shelled pumpkin seeds pepitas
Instructions
- Preheat oven to 375° F.
- In a small saucepan, combine maple syrup, brown sugar, and salt. Heat over medium heat. Stir constantly until brown sugar is melted and mixture is foamy.
- Add pumpkin seeds and stir until coated.
- Spread pumpkin seeds on oiled cookie sheet. Bake for 10 minutes, stirring after 5 minutes. Remove from oven and cool completely; stir occasionally while cooling to prevent pumpkin seeds from sticking to pan.
Notes
Makes 1 cup (4 to 6 servings)
Nutrition (Estimate per Serving)
Calories: 93kcalCarbohydrates: 10gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 99mgPotassium: 107mgFiber: 1gSugar: 8gVitamin A: 2IUVitamin C: 0.2mgCalcium: 16mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.