Here's something a little creamy, a little sweet, and easy to pair with nearly anything. Behold, shockingly simple, pretty, sumptuous sweet vegan ricotta. This spread pairs beautifully when slathered on crackers or toast, crowns fruit in a gorgeous way, adds oomph to baking recipes, and is a creamy, dreamy topping for oatmeal and granola. I like mine nestled between french toast and marmalade. [Read more...]
Search Results for: fresh veg
Herbed Vegan Potato Salad
A summer classic, this tasty vegan potato salad features plenty of fresh herbs, and is dressed in a flavorful vinaigrette. It's sure to be a hit at picnics and barbecues, all summer long.
If you're looking for a hearty dish that's guaranteed to please a crowd - it's hard to beat potato salad!
This vegan version is loaded with flavor from veggies and tons of fresh herbs. It's so delicious and flavorful - that no one will ever guess it's entirely vegan too!
This is a perfect choice for a vegan potluck, a summer picnic, or any other event where you need to feed a crowd.
Served with your favorite plant protein (a simple tofu, tempeh, or bean dish) and fresh organic corn, and you've got an easy dinner for any night of the week. Leftovers make great lunch fare for school or work.
Photos by Evan Atlas.
Recipe
Herbed Vegan Potato Salad
A summer classic, this tasty vegan potato salad features plenty of fresh herbs, and is dressed in a vinaigrette.
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Servings:
Ingredients
- 5 red-skinned or golden potatoes medium, scrubbed and diced (about ¾" chunks)
- 2 celery stalks medium ,finely chopped
- 1 cup green peas steamed fresh or thawed frozen
- 1 red bell pepper finely diced
- ⅓ cup black olives chopped
- ¼ cup fresh parsley chopped, or more to taste
- 2 tablespoons fresh dill minced, or more to taste
- 2 scallion green parts only, thinly sliced
- 2 tablespoons sunflower seeds toasted
- ½ cup vinaigrette dressing prepared or homemade, more or less as desired
- Salt and freshly ground pepper to taste
Instructions
- Combine the potato dice with just enough water to cover them in a saucepan. Bring to a slow boil, then cover and simmer until just tender but still firm. Drain and rinse under cool water until they're no longer hot. Alternatively, you can microwave or bake the potatoes in their skins until just done; then once cool enough to handle, dice them.
- Combine the diced potatoes with the remaining ingredients in a serving bowl and toss together gently but thoroughly.
- Serve at once or cover and refrigerate until needed.Or, if using for a picnic, pack whatever portion you need into a into a tightly lidded container to transport.
Nutrition (Estimate per Serving)
Calories: 289kcalCarbohydrates: 38gProtein: 6gFat: 14gSaturated Fat: 2gSodium: 133mgPotassium: 904mgFiber: 6gSugar: 4gVitamin A: 1107IUVitamin C: 74mgCalcium: 42mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan Avocado Tempeh Reuben Sandwich
The classic deli reuben sandwich can be made meatless as well as dairy-free with homemade or store-bought smoky strips, and just a touch of vegan cheese. Sauerkraut gives it a nice tang, and avocado makes it luscious! It’s great for a quick at-home lunch or dinner, served with soup or salad.The ingredients given here can be easily multiplied for more servings. Photos by Hannah Kaminsky. [Read more...]
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...]
Classic Vegetarian Chili
A standard in the vegetarian/vegan repertoire, this variety of chili consists of beans and vegetables in a spiced tomato base. It's great for everyday meals as well as casual company dinners. It’s especially welcome when the nippy days of late fall arrive. This mildly spiced chili is good in its basic form, or try the variations for spicing it up and embellishing it. Leftovers are great for thermos lunches. Perfect paired with Green Chili Cornbread or Vegan Cornbread. Adapted from The Vegetarian Family Cookbook. Photos by Lori Maffei.
[Read more...]
Vegan Carrot-Walnut Muffins
Carrots and orange juice concentrate pair up in these moist vegan carrot muffins, providing a dose of vitamins A and C, as well as an enticing golden color. Make them in the evening; enjoy a warm muffin for your evening snack, then the next day for an on-the-go breakfast. Or, pack a couple in your or your kids' lunch box with fresh fruit for a change of pace from a sandwich. Photos by Hannah Kaminsky of Bittersweet Blog.
[Read more...]
Seitan and Polenta Skillet with Fresh Greens
There’s something enticing about the seitan/polenta synergy, and with the addition of greens, results in a great-looking, hearty dish. Serve with a simple potato dish and salad or slaw. Recipe adapted from Vegan Express. Photo by Susan Voisin.
"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.
Tofu with Balsamic-Roasted Italian Vegetables
Mild tofu balances well with balsamic-roasted zucchini, eggplant, mushrooms, and peppers. This is good served hot over grains, or just warm over greens as a main-dish salad. Photos by Evan Atlas. [Read more...]
Vegan Chili-Cheese Grits
Have you discovered grits (aka hominy grits)? To add variety to your grain repertoire, try grits (hulled, dried, and cracked corn kernels, long a Southern staple). Seek out stone-ground organic grits, which are much more flavorful than the ultra-refined variety sold in supermarkets. I like the Bob's Red Mill brand; they're flavorful and are made from non-GMO corn. This is great for breakfast or brunch, but it can also be a change-of pace dinner served with baked sweet potato and a crunchy coleslaw. Adapted from The Vegetarian 5-Ingredient Gourmet.
Pan-Seared Winter Squash and Fresh Corn
Once you have a winter squash partially baked, most anything you make comes together easily and quickly. This simple side dish is easy enough to serve at everyday meals, and festive enough for the holiday table. Though its past fresh corn season in most areas, markets often bring this classic crop back for the holiday season, and it’s still quite good. This serves 8 or more as a side dish. [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...]Vegan "Chick-Un" Noodle Soup
This simple, tasty soup recalls a comfort food from my childhood - minus the poor bird. Chickpeas or baked tofu do the trick, adding substance and flavor to this soothing soup. There's a Yiddish proverb that goes: "Worries go down better with soup." How true! Photo by Theresa Raffetto. Adapted from Vegan Soups and Hearty Stews for All Seasons.*
[Read more...]
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.
Paella Vegetariana (Veggie-Filled Vegan Paella)
Paella is a traditional Spanish rice dish cooked in a skillet, colored bright yellow by saffron, and filled with seafood. This vegan rendition focuses on veggies instead. It's an easy dish to make, and the results are splendid. If saffron is hard to come by, this gives you the option of using turmeric instead. This goes well with a simple salad of mixed greens with orange sections, cucumber, and toasted almonds. In season, add a few slender asparagus stalks to the plate for a really gorgeous meal. For an even quicker version of veggie paella, see Quick Quinoa Paella. [Read more...]
Tomato Chickpea Soup with Tiny Pasta and Fresh Herbs
Chickpeas and miniature pasta shapes in a richly flavored tomato broth add up to a soup that comes together in no time, yet tastes as if it has been simmered for hours.
Tomato-Barley Vegetable Soup
Here's a hearty, full-flavored tomato-barley soup featuring vegetables readily available in the winter. A one-dish meal, serve this with a simple salad. Try one with mixed greens, apples or oranges, and toasted walnuts. For added protein, serve with hummus and fresh whole-grain bread or pita. Photos by Evan Atlas.
Artisan Vegan Cheese by Miyoko Schinner
Reviewed by Dianne Wenz. One of the first cookbooks I bought after going vegan in 2001 was Miyoko Schinner’s The New Now and Zen Epicure. I didn’t know much about cooking back then and The New Now and Zen Epicure really helped to get me get started on the culinary path I’m now on. When I heard about Artisan Vegan Cheese I could hardly contain my excitement! A new cookbook from Miyoko and it’s how to make cheese? How awesome is that? [Read more...]
Quick Green Veggie Soup with Couscous or Quinoa
For this bountiful vegetable soup, the less cooking time, the better. Featuring an of green veggies, including broccoli, zucchini, peas, and spinach — plus fresh herbs — everything should remain bright green and just done. The addition of a small amount of couscous or quinoa make this soup more substantial without adding cooking time.
Tofu Vegetable Soup with Bean-Thread Noodles
This Asian-style soup featuring bean thread noodles, tofu, and greens, is ideal when you’re in a hurry for something warming. It can be on the table in about 20 minutes.
Vegan Pumpkin Bread
This Vegan Pumpkin Bread is perfect for Fall! Packed with delicious pumpkin spice flavor, it makes a tasty snack or a fantastic holiday gift.
This vegan pumpkin bread is one of my all time favorite Fall treats. It's so simple to make, totally delicious, and I usually have all the ingredients on hand to start with.
I typically bake this recipe in three mini loaf pans (like these), so I can keep one for my family and gift the others to friends. They make a nice gift to bring when visiting friends and relatives over the winter holidays.
These pumpkin breads are also a great family-friendly treat, full of nutritious ingredients, to make and enjoy at home. A mug of hot cocoa is the very best companion for this pumpkin bread, but tea will work too.
If you love this vegan pumpkin bread, be sure to check out these other tasty ideas:
Recipe
Vegan Pumpkin Bread (Mini Loaves!)
This Vegan Pumpkin Bread is perfect for Fall! Packed with delicious pumpkin spice flavor, it makes a tasty snack or a fantastic holiday gift.
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Servings: slices
Equipment
Ingredients
- 1 ½ cups whole wheat pastry flour
- ½ cup sugar
- 2 teaspoon ground ginger
- 2 teaspoon ground cinnamon
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup pumpkin puree fresh or canned
- 2 tablespoon maple syrup
- 2 tablespoon safflower oil
- 2 tablespoon orange juice or apple juice, more or less as needed
- ⅔ cup raisins or currants
- ⅓ cup finely chopped walnuts or pecans
- ½ cup vegan chocolate chips optional
Instructions
- Preheat the oven to 350°F.
- Combine the first 6 (dry) ingredients in a mixing bowl and stir together.
- In another bowl, combine the pumpkin puree, syrup, and oil and whisk together until smooth. Make a well in the center of the dry ingredients and pour in the wet mixture. Stir together until completely mixed. If the batter is too stiff to mix, add a very small amount of juice to loosen it a bit, but let it should remain thick.
- Stir in the raisins or currants, walnuts or pecans, and optional chocolate chips.
- Divide the batter between 3 lightly oiled mini loaf pans (mine are 6 by 3 inches).
- Bake for 25 to 30 minutes, or until a knife inserted into the center of one tests clean.
Nutrition (Estimate per Serving)
Calories: 69kcalCarbohydrates: 12gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.001gSodium: 40mgPotassium: 66mgFiber: 1gSugar: 5gVitamin A: 1062IUVitamin C: 1mgCalcium: 24mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Spaghetti Aglio Olio with Fresh and Dried Tomatoes
The traditional pasta dish called aglio olio (garlic and oil) gets a fresh twist with fresh and dried tomatoes, lots of parsley and a sprinkling of toasted nuts. It's a perfect summer pasta dish, but ou can enjoy it all year round. [Read more...]
Hot-and-Sour Asian Vegetable Soup
Hot-and-sour soup always offers an extravaganza of invigorating textures and flavors. Don't be intimidated by the long list of ingredients here. It's an easy soup to make and doesn't take long to cook. Serve it as an accompaniment to a simple hot or cold Asian-style noodle dish. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photos by Evan Atlas.
Baked Rice with Vegan Cheese and Green Chiles
In this Southwestern-style rice casserole, vegan cheese, green chiles, and cilantro give a delectable flavor to an otherwise simple dish. This is delicious served with Beer-Stewed Pinto Beans and a big green salad. Photos by Hannah Kaminsky. [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.
Vegan Boursin®-Style Spread
This creamy vegan cheese spread is absolutely addictive and delicious on your favorite crackers, rye crisp, or crusty bread. Recipe from World Vegan Feast* (©2011, Vegan Heritage Press) by Bryanna Clark Grogan.
Easy Vegan Chocolate Cake
This totally delectable, moist vegan chocolate cake is our extended family’s favorite for birthdays and other special occasions. It demands just minutes of hands-on time. An easy frosting made with chocolate chips and a hint of nut butter is the icing on the (vegan) cake! To make this a layer cake as shown above, see note following recipeAdapted from Vegan Express. [Read more...]
Magic Vegan Muffins, with Variations
The magic in these vegan muffin recipes is that they use no eggs or dairy, but instead use applesauce as a binding and fat substitute. It's a great healthy baking technique, making the muffins amazingly moist while greatly reducing the need for added fat. Kids love muffins, and by using wholesome ingredients, they become a great substitute for sandwiches for school lunches, as well as serving as any time snacks. [Read more...]
Vegan a la Mode by Hannah Kaminsky
Sweltering temps have blanketed the Northeast again just as Hannah Kaminsky’s third book, Vegan a la Mode,* has hit the shelves. Icy cold treats are the perfect solution and Kaminsky’s sumptuous photos and highly creative recipes will have you ordering an ice cream maker before you can click out of this post. [Read more...]
Southeast Asian-Style Vegetable Stew
Broccoli, cauliflower, green beans, and peppers mingle in a rich coconut–peanut base, making a stew that's great all year round. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photos by Theresa Raffetto.
Bean-Thread Noodles with Crisp Vegetables in Peanut Sauce
Brimming with barely-cooked vegetables, this noodle dish makes a good light dinner. Leftovers packed in a container and eaten cold also make a terrific change-of-pace offering in a brown-bag lunch. [Read more...]
Vegan Pasta Salad Niçoise
The ingredients of Salade Nicoise—green beans, white beans, ripe tomatoes, and cured olives— join forces with pasta to make a delectable cold dish. Baked marinated tofu stands in for tuna, another standard Nicoise ingredient. This makes a heaping helping even with only 8 ounces pasta, making it a nice summer potluck dish. [Read more...]
Udon Noodle Soup with Crisp Vegetables
In this Japanese-style soup, udon noodles in a hot broth are topped with crisp raw vegetables, making for an offbeat and pleasing presentation. It can be made minutes before you wish to serve it. The traditional way to eat this is to "slurp" the noodles with the help of chopsticks, then finish off the remaining soup with a spoon. Photos by Hannah Kaminsky. [Read more...]
Vegan Cinco de Mayo Recipes
Cinco de Mayo has become a day to celebrate Mexican heritage and pride (contrary to popular belief, it isn’t Mexico’s independence day) —and a delicious way to celebrate is with easy vegan south-of-border and Southwestern-style dishes. VegKitchen has plenty of festive appetizers and main dishes to choose from! Shown above, Fully Loaded Vegan Nachos. [Read more...]
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...]
Vegan White Pizza with Asparagus and Spinach
Here's a light, lively vegan white pizza recipe that's perfect for a springtime meal. It features favorite spring veggies - asparagus and spinach on a creamy backdrop. Serve with a big green salad; toss in some chickpeas, whose flavor is highly compatible with the pizza. This pizza goes down easy, so double the recipe if you're serving a hungry group. Recipe adapted from Vegan Express. Photos by Evan Atlas. [Read more...]
Roasted Vegetables: An Asparagus to Zucchini Guide
Roasting vegetables in a hot oven brings their natural sugars to the surface while maintaining nutrients. For those who aren’t keen on steamed or raw veggies in the winter, you may find that roasting might spark some interest. I’ve found 425 degrees F. to be the ideal temperature for my oven, but 400 degrees F. works as well. If I have anything else in the oven at either of those temperatures, I try to toss in some vegetables to roast at the same time. Once vegetables are roasted, they’re good warm or at room temperature. Leftover roasted vegetables can be used to make wraps or to top pizza. [Read more...]
The Sexy Vegan Cookbook
Reviewed by Rachael Braun. Looking for easy, down-to-earth vegan recipes that are delicious and fun to make? Look no further then The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude* (New World Library, 2012) by Brian L. Patton. It is filled with 100 recipes that will please anyone’s palate, vegan or not. Photo above courtesy of VegNews.
This cookbook is entertaining and useful, with original names for all the recipes and tips, definitions and facts scattered throughout. And if you ever think you need a little extra help with a recipe, Patton has provided QR codes that you can scan with your phone to see a video of The Sexy Vegan himself demonstrating the recipe for you. [Read more...]
Sephardic-Style Vegan Matzo Ball Soup
Matzo balls aren't always a part of the Sephardic tradition, but a Turkish friend remembers them from his childhood Seders. No matter where you're from, the Passover Seder doesn't seem complete without matzo ball soup. Here's a Sephardic-inspired matzo ball soup that's completely vegan. Photos by Evan Atlas.
Recipe
Sephardic-Style Vegan Matzo Ball Soup
No matter how you celebrate, the Passover Seder doesn't seem complete without matzo ball soup. Here's a Sephardic-inspired matzo ball soup that's completely vegan.
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Servings:
Ingredients
- 2 tablespoons olive oil
- 1 medium onion minced
- 2 large or 3 medium leeks white and palest green parts only, halved lengthwise and cut into ¼-inch thick slices
- 2 medium potatoes peeled and diced
- 3 medium carrots sliced
- 3 medium stalks celery diced
- 8 ounces white or brown mushrooms cleaned, stemmed, and sliced
- 8 cups vegetable stock or water or a combination (see note)
- 2 medium white turnips peeled and diced
- 1 to 1 ½ cups diced ripe tomatoes about 2 medium
- 1 teaspoon sweet paprika
- 1 teaspoon ground cumin
- Salt and freshly ground pepper
- Vegan Matzo Balls
Instructions
- Heat the oil in a large soup pot. Add the onion and leeks; sauté over medium-low heat until the leeks are limp, about 8 minutes.
- Add the potatoes, carrots, celery, mushrooms, stock, paprika, and cumin; stir together. Bring to a boil, lower heat and simmer gently, cover, until vegetables are tender, about 25 minutes.
- Add the turnips and tomatoes. Season with salt and pepper, and simmer 10 minutes longer.
- Let stand off the heat for several hours or overnight in refrigerator to develop flavor. Reheat before serving. Serve with 3 to 4 matzo balls each bowl.
Nutrition (Estimate per Serving)
Calories: 136kcalCarbohydrates: 24gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1000mgPotassium: 621mgFiber: 4gSugar: 8gVitamin A: 5121IUVitamin C: 27mgCalcium: 52mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Note: You can use 8 cups homemade vegetable broth, two 32-ounce containers low-sodium vegetable broth, or one 32-ounce container low-sodium vegetable broth plus 4 cups water plus 1 or 2 vegetable bouillon cubes.
- Get more holiday recipes on VegKitchen's Passover: Sephardic-Style Seder page.
- Find more ways to make Special Occasions and Entertaining easier and healthier.
Vegan Pho Bo (Vietnamese Faux-”Beef” Noodle Soup)
The classic Vietnamese soup Pho Bo soup is made vegan with seitan and vegetable stock. It's filled with invigorating flavors and textures, including rice noodles or bean threads. I love it as a change of pace in the winter from thick soups and stews. It’s still every bit as warming. Despite the length of the ingredient list, this is a quick soup—you’ll be eating in about half an hour. Adapted from Vegan Soups and Hearty Stews for all Seasons by Nava Atlas. Photos by Hannah Kaminsky.
Miso Soup with Winter Vegetables
This soup is very warming, and surprisingly filling compared to the more usual, brothy miso soups. It features potatoes, cabbage, and root vegetables, to make a satisfying bowlful. Adapted from Vegan Soups and Hearty Stews for all Seasons by Nava Atlas. Photos by Evan Atlas. [Read more...]
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