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Rice and Noodle Pilaf

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Combining pasta with a grain is fairly common in Eastern European cuisines, as well as Middle Eastern. Here's one such pilaf, combining rice and slender noodles, which makes for a simple and tasty side dish. Serve with plenty of green veggies, and a salad to which you add chickpeas or other beans, for a simple dinner menu. [Read more...]

Vegan Appetizer Recipes

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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...]

The Sexy Vegan Cookbook

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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...]

Creating a Plant-Based Pantry

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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...]

A Big Pot of Really Good Chili

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When you need a heaping helping of something fast, inexpensive, and hearty, I can think of few things that fit these criteria better than A Big Pot of Really Good Chili.

A Big Pot of Really Good Chili Recipe
A Big Pot of Really Good Chili; photo by Susan Voisin
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I have been making this chili recipe for years. Simple, hearty, and warming, this chili is a great choice for casual winter parties like Super Bowl Sunday, or for everyday meals.

Chili is one of those foods that, I believe, can never go wrong and is great for any occasion. Depending on the setting, you can serve this chili with some homey cornbread, an elegant salad, or even a decadent chocolate cake (for dessert, of course)!

How to Make A Big Pot of Really Good Chili

  1. Heat oil in a large pot.
  2. Saute onion until translucent. Add garlic.
  3. Add all but last 3 ingredients.
  4. Simmer, covered, for 30 minutes.
  5. Season to your liking.
  6. Let chili sit, off the heat, until ready to serve.
  7. Serve garnished with cliantro and tomatoes.

Full directions for how to make A Big Pot of Really Good Chili are in the printable recipe card below.

A Big Pot of Really Good Chili FAQs

Why do you let the chili sit after cooking?

If you have time, you can let your chili sit-off the heat-for an hour or so after cooking. This gives the flavors in the chili more time to meld together. I always try to follow this step, but you can totally skip it if you want to!

What is the best way to store leftover chili?

I suggest storing your leftover chili in the fridge. Keep it in an airtight container and eat it within 5 days. You can also freeze your chili (see below).

Can you freeze chili?

Freezing chili is a great way to meal prep! I suggest freezing your chili in serving-size freezer-safe containers or baggies. Then, when you want some chili, simply pull out however many servings you need at a time and reheat them.

You can make an entire batch to freeze, freeze half of the finished chili, or simply freeze whatever leftovers you may have.

Here are more Bean Stews and Chilis.

Recipe

Big Pot of Really Good Vegan Chili

A Big Pot of Really Good Chili

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When you need something fast, inexpensive, and hearty, you'll want to make yourself A Big Pot of Really Good Chili.
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Servings: 12

Ingredients

  • 2 tablespoon extra-virgin olive oil
  • 2 medium onions finely chopped
  • 5 cloves garlic minced
  • 1 medium green bell pepper diced
  • 1 medium red bell pepper diced
  • 84 oz beans of your choice try a combination of pinto, pink, and black beans; drained and rinsed
  • 28 oz tomatoes diced, with liquid
  • 16 oz tomato sauce
  • 1 jalapeño peppers or other hot peppers, seeded and minced OR 8 oz mild or hot green chiles, chopped
  • 1 tablespoon good-quality chili powder
  • 1 tablespoon unsweetened cocoa powder
  • 2 teaspoon dried oregano
  • 2 teaspoon ground cumin
  • salt and freshly ground pepper to taste
  • ripe tomatoes chopped, for garnish
  • cilantro or parsley, chopped, for garnish

Instructions

  • Heat the oil in a large soup pot.
  • Add the onion and sauté over medium-low heat until translucent.
  • Add the garlic and sauté until the onion is golden.
  • Add the remaining ingredients except the last three.
  • Bring to a simmer, then cover. Continue to simmer gently for 30 minutes, stirring occasionally, until the peppers are tender and the flavors meld.
  • Season with salt and pepper, and adjust the other seasonings.
  • If time allows, let the chili stand for several hours before serving. Heat through as needed. The chili should be nice and thick; if your chili is too thick, stir in a cup of water.
  • Serve your chili in individual bowls, garnished with tomatoes and cilantro.

Nutrition (Estimate per Serving)

Calories: 313kcalCarbohydrates: 54gProtein: 19gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 219mgPotassium: 1184mgFiber: 17gSugar: 6gVitamin A: 1282IUVitamin C: 38mgCalcium: 87mgIron: 7mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Recipe from Vegan Holiday Kitchen. Photo by Susan Voisin.

Lemony Couscous with Broccoli

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This simple combination of couscous and broccoli, bright with lemony flavor, be too light to serve as a meal’s centerpiece, but it’s perfect for pairing with a dish of equal heft, like a bean or legume dish, or a main dish salad. I’ve also enjoyed leftovers of this served cold in a wrap with shredded lettuce and sliced tomatoes. Photos by Evan Atlas.

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Pasta Twists with Cauliflower and Spinach

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One evening a while back, I had about one hour to make dinner for the family—and eat—between getting home from one activity and going out to another. I improvised based on what was in the fridge rather than following a recipe. This was the result; everyone liked this simple dish so much that I set down a recipe for it, and have followed it many times since. Serve with a salad of fresh greens and tomatoes (toss in some beans and chickpeas for extra protein), fresh bread, and your favorite wine. Photos by Evan Atlas.

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Appetite for Reduction by Isa Chandra Moskowitz

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Appetite for reduction by Isa Chandra MoskowitzI adore the cover artwork, don't you? It's so beautiful, I'm inspired to write another book just so I can ask Lisa Diercks to design the cover. Did I mention that Isa wrote this book just for me? Well, not really. It only feels like she wrote it for me. Actually, she wrote it for her own personal reasons. But let's be honest: Who among us hasn't eaten more than our fair share of vegan cupcakes and cookies? (Thanks in no small part to Isa.)
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Live Raw by Mimi Kirk

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Live Raw by Mimi KirkI first found out about Mimi Kirk when she won PETA’s “Sexiest Vegetarian Over 50” competition in 2009. She's stunning, all right, and the fact that she won this contest when she was not merely “over 50” but nearly 71 made it all the more remarkable. In this instance, Mimi can be completely forgiven for trading on her looks, as she put to rest any stereotypes about aging, and set a new bar for the vitality and beauty that women of a certain age can possess. [Read more...]

Vegan Jewish New Year Recipes

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For Jews around the world, early fall is the beginning of a new year, marking Rosh Hashana, the Jewish New Year. Here are vegan Jewish new year recipes and menus for the vegan and vegetarian dinner table. Rosh Hashana is more than a New Year's celebration. The holiday's ancient roots are as a harvest festival, and enjoyment of the abundant produce of early autumn remains central to the celebration. The foods served emphasize this holiday's optimistic spirit. And so, naturally sweet foods are favored at the dinner table. [Read more...]

Enchilada Sauce

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Having a good Enchilada Sauce is essential for almost any Southwestern-inspired meal. And this delicious sauce won't disappoint!

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This sauce is so good, you can pour it on everything! Cooked tomato-based sauces, such as this enchilada sauce, are a great way to enhance southwestern-style specialties-especially tortilla-based ones. Burritos, tacos, salads, and-of course-enchiladas, just to name a few.

How to Make Enchilada Sauce

  1. Heat oil in a saucepan.
  2. Sauté onion and garlic.
  3. Add bell pepper and continue to sauté.
  4. Add remaining ingredients and simmer.
  5. Remove from heat and use as desired.

Full directions for how to make Enchilada Sauce are in the printable recipe card below.

Enchilada Sauce FAQs

How can I adjust the spicy heat in my sauce?

The great thing about making your own sauce is that you can adjust it to your taste! It's easy to adjust the level of spiciness. For those who are wary of super-hot chili-based sauces, you can give your sauce a milder flavor by using poblano peppers rather than the smaller, hotter varieties.

How long does this sauce last?

You can keep this sauce in your fridge for up to 1 week. Since it has no preservatives, you can't keep it as long as a store-bought jar. Luckily, though, this recipe is easy to whip up whenever you need to have some sauce on hand!

Here are lots more recipes for simple sauces and such.

Recipe

Enchilada sauce recipe

Enchilada Sauce

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Having a good Enchilada Sauce is essential for almost any Southwestern-inspired meal. And this delicious sauce won't disappoint!
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Servings: 12

Ingredients

  • 1 ½ tablespoon olive oil
  • 1 medium onion finely chopped
  • 2-3 cloves garlic minced
  • ½ medium bell pepper green, red, or yellow; finely chopped
  • 2 cups ripe juicy tomatoes or 14-16 oz diced tomatoes (canned is ok), lightly drained and chopped
  • ½ cup tomato sauce
  • 2 tablespoon fresh cilantro minced
  • 1-2 fresh hot chili peppers jalapeño or serrano, seeded and minced; or 1 mild poblano pepper, seeded and minced; or 4 oz chopped mild green chiles.
  • 1 teaspoon chili powder or to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • salt to taste

Instructions

  • Heat the oil in a deep saucepan.
  • Add the onion and garlic, and sauté over medium-low heat until the onion is translucent.
  • Add the bell pepper, and continue to sauté for another minute or so.
  • Then add all the remaining ingredients, and simmer over very low heat-covered-for 25 to 30 minutes.
  • Remove from the heat and use as desired in enchilada recipes.

Nutrition (Estimate per Serving)

Calories: 39kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 60mgPotassium: 158mgFiber: 1gSugar: 2gVitamin A: 598IUVitamin C: 13mgCalcium: 22mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Miso: What It Is and How to Use It

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A ubiquitous staple in Japanese and Chinese cookery, miso, or fermented soybean paste, is a powerhouse of concentrated flavor and nutrition. Three types of miso are commonly available in the Western natural-food market: soybean miso, rice miso, and barley miso (rice and barley misos actually combine soybeans with the grain). Within each category of miso exists a range of earthy hues and subtle flavor variations, all more or less in the realm of a pungent saltiness. The texture resembles that of peanut butter. Miso is best known as the base for simple, broth-type soups, although it is equally useful as a basis for sauces, dressings, and dips. [Read more...]

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.

Family-friendly Vegan Dinner Recipes e-book cover

Vegan Dinner Recipes

Asian Noodle Dishes

Asian noodles with corn and cabbbage1
Asian noodles with spicy stir-fried corn and cabbage; photo by Hannah Kaminsky

Burritos, Enchiladas, and Other Tortilla Dishes

Cauliflower Power Tacos
Cauliflower Power Tacos

Casseroles and Other Comfort Foods

Quinoa, Broccoli, and Vegan Cheese Casserole; photo by Rachael Braun

Main Dishes Featuring Grains and/or Beans

Jamaican-Spicy-Beans by leslie cerier
Jamaican-Style Spicy Beans

Pasta Entrées

pesto pasta with potatoes and green beans
Pasta with Pesto, Potatoes, and Green Beans; photo by Hannah Kaminsky

Pizzas

garlicky vegan margherita pizza recipe
Vegan Pizza Margherita

Seitan Recipes

BBQ-flavored seitan and avocado wraps
BBQ-Flavored Seitan and Avocado Wrap; photo by Hannah Kaminsky

Stews & Chilis

Quick black bean and sweet potato chili recipe
Quick black bean and sweet potato chili

Tofu, Tempeh, and Vegan Sausage Main Dishes

Sautéed tofu with veggies2
Sautéed tofu with green veggies

 

Maple Glazed Pineapple

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This Maple Glazed Pineapple will really sweeten up your summer. Serve it up for dessert or as a side for your next meal.

Maple glazed pineapple
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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

  1. Heat plant butter, syrup, and cinnamon in skillet.
  2. Drain and add pineapple.
  3. Cook until pineapple is glazed.
  4. Add dried fruit & remove from heat.
  5. 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 recipe

Maple Glazed Pineapple

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This Maple Glazed Pineapple will really sweeten up your summer. Serve it up for dessert or as a side for your next meal.
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Servings: 4

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)

Calories: 1281kcalCarbohydrates: 324gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 22mgPotassium: 2520mgFiber: 26gSugar: 296gVitamin A: 991IUVitamin C: 186mgCalcium: 344mgIron: 6mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Photos by Rachael Braun.

Hearty Recipes for Hungry Teens (Vegan and Vegetarian)

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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

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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.

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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

  1. Sauté garlic and onions.
  2. Add carrots and celery, and bring to boil.
  3. Add more veggies and spices.
  4. Let simmer while cooking the orzo separately.
  5. Stir pasta and remaining ingredients into soup.
  6. 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

Lemony Spinach and Orzo Soup

Orzo Minestrone

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Bring a taste of Italy into your home with this delicious Orzo Minestrone! This is a dish you will find yourself coming back to.
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Servings: 8

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)

Calories: 213kcalCarbohydrates: 33gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 182mgPotassium: 549mgFiber: 7gSugar: 8gVitamin A: 3432IUVitamin C: 17mgCalcium: 65mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

The Vegetarian Family Cookbook

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In The Vegetarian Family Cookbook, Nava Atlas offers an abundance of flexible, adaptable recipes, plus a wealth of easy ideas, menus, helpful tips and information—not to mention her unique brand of moral support.

As a working parent and experienced vegetarian cookbook author (this book is her eighth), readers will feel as if she's right there in the kitchen with them. She has come up with over 275 recipes that are as delicious to eat as they are realistic to make—from kid-friendly comfort-food to more sophisticated dishes that adults and teens will love. [Read more...]

The Vegetarian Mother’s Cookbook by Cathe Olson

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The Vegetarian Mother's Cookbook: Whole Foods to Nourish Pregnant and Breastfeeding Women—and Their Families* by Cathe Olson is a friendly, useful resource that delivers just what it promises in its subtitle. It offers a wealth of information and options for healthy eating, while never sounding judgemental or preachy. The recipes here are geared toward the pregnant and lactating mother, but honestly, this big collection of straightforward, tasty recipes is a perfect all-purpose cookbook for any busy family with vegetarian or vegan members. [Read more...]