This bright green dip of sweet peas, parsley, and luscious pistachios is great served with brightly colored vegetables-baby carrots, sliced red bell peppers, rounds of yellow squash, and thin wedges of raw sweet potato. You can also add fresh or crisp breads or stone-ground tortilla chips to the mix. This might well become your go-to as a tasty snack or appetizer. Photos by Hannah Kaminsky of Bittersweet. [Read more...]
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Vegan Pasta Salad
This simple vegan pasta salad is easy to throw together in just 15 minutes. It's loaded with fresh veggies and tossed with a flavorful vinaigrette.
This veggie-filled pasta salad is always a crowd-pleaser. Broccoli, carrots, yellow squash, briny olives and sun-dried tomatoes make this a colorful dish that's loaded with flavor.
This is a great choice for a vegan potluck recipe or any of those weather occasions. Perfect for a summer cookout! This is one of my go-to recipes anytime I need to feed a large group of people.
This vegan pasta salad is:
- Ready in just 15 minutes!
- Loaded with fresh, healthy veggies
- Kid-friendly
- Great for serving a crowd
So let's get cooking!
Tips, Tricks, & Variations
Vinaigrette Dressing
To keep this recipe quick and easy, we used a packaged Italian Vinaigrette. I love this one from Garlic Expressions, but you can use any brand that you prefer.
You can also make your own homemade vegan salad dressing. Or try a new flavor like a cilantro-lime dressing for a fun twist.
Mix up the Veggies
This pasta salad will work with just about any fresh veggies, so feel free to use whatever is in season near you! Cauliflower and zucchini are great choices, or toss in some canned artichoke hearts before serving.
More Recipes
If you love this vegan pasta salad be sure to check out these other vegan pasta salad recipes and these other delicious vegan pasta recipes.
Photos by Evan Atlas.
Recipe
Vegan Pasta Salad
This simple vegan pasta salad is easy to throw together in just 15 minutes. It's loaded with fresh veggies and tossed with a flavorful vinaigrette.
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Servings:
Ingredients
- 10 to 12 ounces tricolor or whole-grain rotini or other twisty pasta
- 2 broccoli crowns large, cut into bite-size pieces and florets
- 3 carrots medium, peeled and sliced on the diagonal
- 1 cup yellow summer squash diced
- ½ cup black or green olives sliced
- 1 red bell pepper medium, cut into narrow strips
- 15 ounce kidney beans canned, drained and rinsed
- ¼ cup sun-dried tomatoes
- 2 scallions thinly sliced
- ¼ cup fresh parsley chopped
- 2 tablespoons fresh dill minced
- ½ cup vinaigrette dressing homemade or prepared, plus extra as needed
- Juice of ½ lemon
- Salt and freshly ground black pepper to taste
Instructions
- Cook the pasta in plenty of rapidly simmering water until al dente. Once it's just about done, plunge the broccoli, carrots, and squash into the water and cook for another minute or so.
- Drain and rinse the pasta and vegetables under cool running water in the colander, then drain well again.
- Combine the pasta and vegetable mixture and all the remaining ingredients in a large serving bowl, and toss well. Let stand for a few minutes, then taste to see if you need more vinaigrette, lemon juice, and/or salt and pepper.
- Serve at once or cover and refrigerate until needed.
Nutrition (Estimate per Serving)
Calories: 480kcalCarbohydrates: 74gProtein: 20gFat: 14gSaturated Fat: 2gSodium: 282mgPotassium: 1410mgFiber: 15gSugar: 10gVitamin A: 7362IUVitamin C: 218mgCalcium: 157mgIron: 5mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
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.
Hummus, Cucumber, and Avocado Wrap
Creamy hummus, crisp cucumber, and buttery avocado come together in this fresh, no-cook wrap that's perfect for lunch or a light dinner. It's simple, satisfying, and proof that a handful of good ingredients can carry a meal.
There are days when turning on the stove feels unnecessary. That's where this vegan wrap earns its keep.
It's cool, crisp, and layered with texture - the kind of lunch you can throw together in minutes but still feel good about eating. The hummus brings savory depth, the cucumber adds crunch, and the avocado makes everything feel a little more substantial. Wrapped up tightly in a soft tortilla or flatbread, it's portable, practical, and surprisingly filling.
What I like most about this combination is how balanced it feels. Nothing competes. The flavors are clean and straightforward, which makes it easy to customize depending on what you have on hand. It's the kind of recipe that fits seamlessly into busy days - and one you'll likely memorize after making it once.
It goes especially well with quinoa tabbouli, or any potato salad. Or you can feel free to serve this up all on its own! Photos by Lori Maffei.
This Hummus, Cucumber, and Avocado Wrap Is…
- Completely no-cook, perfect for warm days
- Creamy and crunchy with great texture contrast
- Plant-based and dairy-free
- Easy to customize with extra vegetables or greens
- Ready in under 15 minutes
Key Ingredients & Substitutions
Hummus - Use your favorite variety - classic, roasted garlic, or even a lemon hummus all work well. The hummus acts as both flavor base and "glue" to hold everything together. You can even make your own homemade hummus!
Substitution tip: If you don't have hummus, mashed white beans with olive oil, lemon juice, and salt make a great, quick stand-in.
Cucumber - Thinly sliced cucumber adds freshness and crunch. English cucumbers are ideal since they have fewer seeds and thinner skins, but standard cucumbers work as well.
Avocado - Ripe, but still slightly firm, avocado slices provide creaminess and make the wrap more satisfying.
Tortillas or Wraps - Large flour tortillas are easiest to roll tightly, but whole wheat or spinach wraps work nicely too.
Optional Add-Ins - Baby spinach, arugula, shredded carrots, sliced red onion, or a squeeze of lemon juice all complement the base ingredients without overpowering them.
Variations
- Turn It Into a Bowl - Skip the tortilla and layer everything over greens or grains for an easy hummus bowl.
- Spice It Up - Spread a thin layer of harissa or add some crushed red pepper flakes for gentle heat.
- Make It Mediterranean - Add sliced olives, chopped tomatoes, and a sprinkle of dried oregano.
- Add Protein - Layer in baked tofu strips or chickpeas for extra protein power.
Storing the Wraps
These wraps are best enjoyed fresh, but with a little care, you can prep them ahead.
Short-Term Storage (Up to 24 Hours):
If making in advance, wrap them tightly in parchment paper or foil and store in the refrigerator. The key is minimizing air exposure to prevent the avocado from browning. A light squeeze of lemon over the avocado before rolling helps slow oxidation.
Ingredient Prep Option:
For the freshest texture, you can prep the components separately - slice the cucumber, mash or slice the avocado (with lemon), and portion the hummus - then assemble just before eating. This keeps everything crisp and vibrant.
Avoid Freezing:
These wraps don't freeze well. The cucumber releases water and the avocado changes texture once thawed, which can make the wrap soggy.
If packing for lunch, keep it chilled with an ice pack and slice just before serving for the neatest presentation.
Recipe
Hummus, Cucumber, and Avocado Wrap
Fresh and easy hummus, cucumber, and avocado wrap made with simple ingredients and no cooking required. A creamy, crunchy plant-based lunch ready in minutes.
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Servings: wrap
Ingredients
- 1 whole-grain tortilla
- 2 tablespoon hummus homemade or store-bought
- ¼ medium cucumber thinly sliced, adjust amount to taste
- ½ small tomato thinly sliced, adjust amount to taste
- ½ avocado peeled, pitted, and sliced
- ½ cup mixed greens such as romaine or baby spinach, thinly shredded
Instructions
- Place the tortilla on a plate or cutting board.
- Spread generously with hummus (though not so much that it will ooze from the sandwich).
- Arrange a row each of cucumber, tomatoes, and avocado down the center.
- Cover with a big handful of the leafy greens of your choice.
- Fold two opposite sides of the wrap over the center, then roll up snugly, making sure the ends stay tucked in.
- Cut in half to serve.
Notes
Feel free to adjust the ingredient quantities to your personal liking in this wrap!
Nutrition (Estimate per Serving)
Calories: 358kcalCarbohydrates: 39gProtein: 9gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 408mgPotassium: 762mgFiber: 12gSugar: 5gVitamin A: 798IUVitamin C: 23mgCalcium: 119mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Photos taken by Lori Maffei.
Seitan “Meat and Potatoes” Stew
Seitan gives this stew a “meaty” texture, and combined with potatoes and carrots becomes a comforting, hearty dish. Prepared seitan is readily available in most natural foods stores as well as a growing number of well-stocked supermarkets, but you can make your own as well (see the link in the ingredient list). Photos by Evan Atlas. Adapted from The Vegetarian Family Cookbook. [Read more...]
Asian-Flavored Quinoa Wraps
Once you have the cooked quinoa on hand, these delectable Asian-flavored wraps come together very quickly. Photos by Rachael Braun. Recipe contributed by Wendy Polisi, reprinted from Cooking Quinoa. [Read more...]
Quick Refrigerator Pickles
Here’s a formula for quick refrigerator pickles that you will love — no need for traditional canning methods and equipment! I like to have these in the fridge as often as possible, as a crunchy, nearly calorie-free snack. They're also great served alongside veggie burgers, sandwiches, and wraps. Don't just limit yourself to cucumbers! This works with other veggies, as suggested following the recipe. Photos by Evan Atlas. [Read more...]
Sesame Kale and Broccoli Sauté
Kale and broccoli make a great team in this quick sauté with Asian-inspired flavors - sesame oil, garlic, rice vinegar, and soy sauce come together in just minutes to turn two simple green vegetables into a side dish with real depth. It pairs especially well with other Asian-inspired noodle, rice, or tofu dishes, but it's versatile enough to serve alongside just about anything.
What makes this sauté worth returning to is how little time it actually takes once everything is chopped. From the moment the garlic hits the pan to the moment you're sprinkling on sesame seeds, the whole thing comes together in well under 10 minutes - making it an easy way to work more dark leafy greens into a weeknight meal without much extra effort.
Key Ingredients & Substitutions
- Kale - any variety works here, from curly to lacinato (dinosaur) kale. Rinse it right before cooking; the water still clinging to the leaves helps the sauté along.
- Broccoli - cut into small, bite-sized pieces so it cooks through in the same short time as the kale.
- Yellow summer squash or red bell pepper - either adds a pop of color and a bit of sweetness. Use whichever you have on hand, or a combination of both.
- Dark sesame oil - this is the backbone of the dish's flavor, so use toasted sesame oil rather than the light/refined kind for the most aroma.
- Rice vinegar and soy sauce - this pair adds brightness and savory depth right at the end of cooking. Reduced-sodium soy sauce keeps the dish from tasting too salty.
Helpful Tips
- Prep all the vegetables before you start cooking - once the garlic hits the pan, this dish moves quickly and there's no time to chop mid-sauté.
- Cover the pan just long enough for the kale to wilt, about 2 minutes. Leaving it covered longer can make the vegetables lose their bright color and turn overly soft.
- Add the vinegar and soy sauce only after uncovering the pan - adding them earlier can mute their brightness over the extra cooking time.
- Toast the sesame seeds in a dry pan for a minute before sprinkling them on if you want an extra layer of nutty flavor.
Variations
As the original recipe suggests, other hardy greens like chard, collards, mustard greens, or escarole all work well in place of the kale. For more heat, add a pinch of dried hot red pepper flakes along with the black pepper, or swap in smoked paprika for a deeper, smokier flavor instead. A handful of toasted cashews or slivered almonds stirred in at the end adds a satisfying crunch if you'd like to turn this into a slightly heartier side.
Serving Ideas
This sauté is an easy partner for other Asian-inspired mains, like our Sesame-Ginger Tofu and Broccoli Stir-Fry, or spooned over a bowl of rice or noodles for a simple vegetable-forward meal. It also holds its own as part of a larger spread of small dishes, alongside dumplings, spring rolls, or a simple miso soup.
Storing & Freezing
Leftovers keep in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet to help the vegetables keep some bite. This dish doesn't freeze well, since both kale and broccoli turn quite soft and watery once thawed.
Recipe
Sesame Kale and Broccoli Saute
Kale and broccoli team up in this quick Asian-inspired saute with sesame oil, garlic, rice vinegar, and soy sauce.
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Servings:
Ingredients
- 10-12 ounces kale any variety
- 1-2 broccoli crowns cut into small bite-sized pieces
- 1 small yellow summer squash quartered lengthwise, seeds cut away, thinly sliced; or 1 medium red bell pepper, cut into strips
- 1 tablespoon dark sesame oil
- 2 tablespoons white wine, vegetable broth, or water
- 3-4 cloves garlic minced
- 1 tablespoon rice vinegar or white wine vinegar or more, to taste
- 1 tablespoon reduced-sodium soy sauce
- Freshly ground pepper to taste
- Dried hot red pepper flakes or smoked paprika to taste, optional
- 1 tablespoon tan or black sesame seeds
Instructions
- Cut the leaves from the kale stems. If using the stems, trim about an inch from the bottoms, then slice thinly. Otherwise, discard them.
- Chop the kale leaves into bite-sized pieces. Give the leaves a good rinse at this point, as the water clinging to them will be good for the saute.
- Prepare the broccoli and squash or bell pepper as directed and set aside, as the saute goes very quickly from this point.
- In a large skillet or stir-fry pan, heat the sesame oil and wine. Add the garlic and saute over low heat until golden.
- Add the kale, broccoli, and squash or bell pepper. Turn up the heat to medium-high and cover.
- Once the kale wilts down, about 2 minutes, uncover and give the vegetables a good stir. Drizzle in the vinegar and soy sauce.
- Continue to saute, stirring, just until the vegetables are bright and tender-crisp, about 2 minutes longer.
- Remove from the heat and season with pepper and optional red pepper flakes. Sprinkle in the sesame seeds, and serve straight from the pan.
Nutrition (Estimate per Serving)
Calories: 95kcalCarbohydrates: 11gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 190mgPotassium: 380mgFiber: 3gSugar: 2gVitamin A: 4000IUVitamin C: 80mgCalcium: 100mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Frequently Asked Questions
Do I need to remove the kale stems?
It's up to you. Softer stems can be trimmed and thinly sliced to cook right along with the leaves, but thicker, tougher stems are better discarded or saved for stock, since they won't soften in the short cooking time this dish needs.
Can I make this without any oil?
You can sauté the garlic in a splash of the wine or broth instead of sesame oil, but you'll lose much of the dish's signature nutty flavor. If you'd like some of that flavor back without the oil, stir in a few drops of sesame oil right at the end instead of cooking with it, which still gives you that toasted aroma without needing to cook with the oil directly.
More Vegan Side Dishes
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:
- 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.
Pink Bean, Quinoa, and Spinach Soup
An appetizing, mildly spiced mélange of nourishing beans, quinoa, and greens, this makes a stellar centerpiece for a soup-based meal, as it’s done in 30 minutes or less. Quinoa is an excellent source of protein, making this practically a meal in a bowl. Adapted from Vegan Express. Photos by Rachael Braun.
Beet and Red Cabbage Slaw
This vivid salad of grated beets and red cabbage, served in modest portions, makes a dazzling visual statement on the dinner plate, but more importantly, add a dose of vitamins and antioxidants. It's a beautiful addition to everyday meals or holiday plates. [Read more...]
Citrus-Roasted Tofu
Tofu fans will love the sprightly citrusy flavors that permeate this elegant presentation, and it just might make converts from those who are new to tofu dishes. Easy enough to make for an everyday meal, this is also special enough to serve as a holiday main dish. The carrots, citrusy flavors, and fresh herbs make it a wonderful choice for Easter dinner. Recipe adapted from Vegan Holiday Kitchen by Nava Atlas. Photo by Susan Voisin, FatFree Vegan Kitchen.
Serves: 6 to 8
- Two 14- to 16-ounce tubs extra-firm tofu
Orange marinade
- Juice of 1 orange
- Juice of 1 lemon
- 2 tablespoons reduced-sodium soy sauce
- ½ cup orange marmalade
- 1 tablespoons olive oil
- 1 tablespoon yellow mustard
- ½ teaspoon dried tarragon
- Several grindings of black pepper
- - 1 tablespoon olive oil
- 8 to 10 baby carrots, quartered lengthwise
- 1 to 2 cloves garlic, minced, optional
- ⅓ cup slivered almonds
- ¼ teaspoon curry powder
- ¼ cup minced fresh parsley
- Preheat the oven to 425°F.
- Cut each block of tofu into 8 slices (about ½-inch thick) crosswise. Blot well between several layers of paper towel or clean tea towel.
- Combine the ingredients for the marinade in a small mixing bowl and whisk together.
- Arrange the tofu in a single layer on a parchment-lined roasting pan. Spoon the marinade generously over the surface of the tofu. Roast for 15 minutes, or until the tofu begins to turn golden.
- Carefully flip the tofu with a spatula, and spoon more marinade over the surface (you will likely have a bit left over). Roast for 15 minutes longer, or until the tofu is firm and golden.
- Meanwhile, heat the oil in a small skillet. Add the carrots, garlic, almonds, and sauté over medium heat, stirring frequently, until both are golden. Remove from the heat.
- When the tofu is done, transfer to a rectangular or oval serving platter or two, depending on their size, with the slices slightly overlapping one another. Sprinkle the carrot-almond mixture evenly over their surface, followed by a sprinkling of parsley. Serve at once, passing around the additional marinade to those who'd like more of it.
- Here are more Vegan Dinner Recipes and
more Tofu, Tempeh and Vegan Sausage Main Dishes. - Here are more easy tofu recipes.
Classic Vegan Chili
This classic vegan chili is everything you want in a bowl of comfort food: hearty beans, sweet corn, and a rich, spiced tomato base that simmers into something deeply satisfying. It comes together with pantry staples in under an hour, making it just as easy for a weeknight dinner as it is for a big pot to feed a crowd.
Photos by Lori Maffei.
Key Ingredients & Substitutions
- Olive oil. Just enough to soften the aromatics. Any neutral oil works fine if that's what you have on hand.
- Onions. The flavor backbone of the chili. White or yellow onions both work well here.
- Garlic. Adds depth and a little bite. Pre-minced garlic is a fine time-saver, though fresh is best.
- Green bell pepper. Adds sweetness and texture. A poblano or red bell pepper are both good swaps if you want a different flavor note.
- Pinto or pink beans. Creamy and hearty, and what gives this chili its classic texture. Kidney beans, black beans, or a mix of all three work just as well.
- Crushed tomatoes. Forms the base of the sauce. Diced tomatoes pulsed briefly in a blender make a good substitute if that's what's in your pantry.
- Corn kernels. Adds little pops of sweetness throughout. Frozen corn works year-round, or you can leave it out for a more traditional bean chili.
- Fresh hot chili peppers or canned green chiles. This is where you control the heat. Jalapeños, serranos, or a can of mild chopped green chiles all work depending on how spicy you like it.
- Dried oregano. A classic chili seasoning. Mexican oregano has a slightly citrusy edge if you can track it down.
- Chili powder. The main seasoning in the pot, so it's worth using a good-quality blend rather than one that's mostly filler.
- Ground cumin. Earthy and warm, and essential to that classic chili flavor. Freshly ground cumin has noticeably more punch than pre-ground if you have a spice grinder.
- Salt. Added at the end so you can season to taste once the chili has reduced and concentrated.
Helpful Tips
Don't rush the onions. Sautéing the onions and garlic until they're truly soft and starting to turn golden - not just translucent - builds a much deeper flavor base for the whole pot. Give it a full 6 to 8 minutes over medium heat rather than cutting it short.
Use a good chili powder. Chili powder blends vary a lot in quality and freshness. A stale or filler-heavy chili powder will leave the whole dish tasting flat, so it's worth reaching for a fresher, more flavorful brand if your usual one has been sitting in the cabinet for years.
Let it simmer low and slow. A full 30-minute simmer, covered, gives the beans and vegetables time to soften and the flavors time to meld. Resist the urge to crank the heat to speed things up - a gentle simmer keeps the tomatoes from scorching on the bottom of the pot.
Adjust the thickness as you go. This chili is meant to be thick, not soupy, but every batch of beans and tomatoes releases a different amount of liquid. If it looks too dense partway through cooking, stir in water a half cup at a time until it's exactly how you like it.
Give it a rest before serving. If you have the time, let the finished chili sit off the heat for an hour before reheating and serving. Like most stews, it actually tastes better once the flavors have had a chance to settle and deepen.
Variations
- Spicier chili. Add one or two extra seeded and minced jalapeños or other hot peppers, or stir in jarred sliced jalapeños to taste. Let it simmer for another 5 minutes after adding them so the heat has time to spread through the pot.
- Cheesy topped. Pass around a bowl of shredded vegan cheddar-style cheese for topping individual servings at the table.
- Textured chili. If you'd like a heartier, more textured bowl without a "meaty" quality, stir in about a cup of cooked quinoa, bulgur, or whole-grain couscous near the end of cooking.
- Smoky chili. Add a minced chipotle pepper in adobo sauce, or a teaspoon of smoked paprika, for a deeper, smokier flavor.
- Slow cooker chili. Sauté the onion and garlic on the stovetop first, then transfer everything to a slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4.
- Extra vegetables. Diced zucchini, carrots, or sweet potato all cook down nicely in this chili and stretch the pot even further.
Serving Ideas
This chili is at its best served hot in bowls with a wedge of Green Chile Cornbread or a slice of Easy Vegan Cornbread alongside for scooping up the last bites. A basket of warm biscuits works just as well if cornbread isn't on hand.
For toppings, set out diced avocado, a dollop of vegan sour cream, chopped fresh cilantro, or a sprinkle of shredded vegan cheese so everyone can build their own bowl. Leftovers also make a great topping for a baked potato or a scoop of rice.
Storing & Freezing
Let the chili cool to room temperature, then store leftovers in an airtight container in the refrigerator for up to 5 days. The flavor actually improves after a day or two, making this one of those recipes that's even better as leftovers.
This chili freezes beautifully. Portion cooled chili into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the refrigerator, then reheat gently on the stovetop over low heat, adding a splash of water or vegetable broth if it's thickened up too much in the freezer.
More Vegan Soups, Stews, and Chilis
If you loved this recipe, here are a few more you might enjoy:
Recipe
Classic Vegan Chili
This classic vegan chili is a hearty mix of beans, corn, and bell pepper simmered in a mildly spiced tomato base. It's easy enough for weeknight dinners and always a hit for casual company. Serves 6 to 8.
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Servings: servings
Ingredients
- 1 tablespoon olive oil (15 mL)
- 2 medium onions finely chopped (about 320g)
- 2 cloves garlic minced (6g)
- 1 large green bell pepper finely chopped (150g)
- 4 cups cooked pinto or pink beans about 1 ⅔ cups dry, or two 15-ounce cans, drained and rinsed (680g)
- 28 ounce can crushed tomatoes (794g)
- 1 ½ cups corn kernels cooked fresh or thawed frozen (225g)
- 1-2 fresh hot chili peppers seeded and minced, or one 4-ounce can mild or hot chopped green chiles (113g)
- 1 teaspoon dried oregano (1g)
- 2-3 teaspoons chili powder good-quality, more or less to taste (5-7g)
- 1 teaspoon ground cumin (2g)
- salt to taste
Instructions
- Heat the olive oil in a large soup pot or Dutch oven over medium heat. Add the onions and garlic and sauté, stirring occasionally, for 6 to 8 minutes, until the onions are softened and starting to turn golden.
- Stir in the bell pepper, beans, crushed tomatoes, corn, chili peppers (or canned green chiles), oregano, chili powder, and cumin. Bring to a gentle simmer, then cover and cook over low heat for 30 minutes, stirring occasionally. If the chili looks too thick, stir in water a half cup at a time until it reaches a consistency you like — it should stay thick, not soupy.
- Season with salt to taste and adjust the other seasonings as needed. If you have time, let the chili stand off the heat for about an hour to let the flavors meld, then reheat gently over low heat before serving in bowls.
Nutrition (Estimate per Serving)
Calories: 230kcalCarbohydrates: 42gProtein: 11gFat: 3gSaturated Fat: 0.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gSodium: 480mgPotassium: 700mgFiber: 12gSugar: 4gVitamin A: 10IUVitamin C: 35mgCalcium: 8mgIron: 15mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
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...]
One-Pot Red Beans and Quinoa
This Red Beans and Quinoa is a hearty one-pot dinner that's loaded with nutritious flavor. It makes a great weeknight meal on its own or a super hearty side dish!
Red beans and rice have always been one of my favorite dishes. But these days, I prefer to swap some of those carbs for extra protein instead.
So this version does just that by swapping the traditional rice for quinoa! It's every bit as delicious as the original, but with an extra helping of plant based protein.
I call that a win.
This red beans and quinoa recipe is:
- An easy one-pot vegan dinner!
- Ready in 20 minutes.
- Loaded with nutritious flavor.
- Vegan and vegetarian friendly.
It's become one of my favorite healthy vegan dinners to make on busy weeknights.
More Recipes
If you love this red beans and quinoa recipe, be sure to check out these other delicious vegan ideas:
- 10 Great Quinoa Bowl Recipes
- Jamaican Red Beans and Rice
- Vegan Cuban Red Beans and Rice
- New Orleans Red Beans and Rice
Photos by Hannah Kaminsky.
Recipe
Red Beans and Quinoa
This Red Beans and Quinoa is a hearty one-pot dinner that's loaded with nutritious flavor. It makes a great weeknight meal on its own or a super hearty side dish!
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Servings:
Ingredients
- ¾ cup quinoa any color, or a combination, rinsed in a fine sieve
- 1 cup cherry tomatoes halved, yellow or red
- ½ cup turnip peeled and diced, or daikon radish
- ½ bell pepper diced, yellow or orange
- 8 baby carrots quartered lengthwise
- ⅓ cup Black olives chopped
- 15 oz canned red kidney beans drained and rinsed
- 2 tablespoons fresh dill minced
- ½ cup salsa your favorite variety
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- Combine the quinoa with 1 ½ cups water in a small saucepan and bring to a rapid simmer, then lower the heat. Cover and simmer gently for 15 minutes, or until the water is absorbed. Transfer the quinoa to a wide bowl or casserole dish so that it can cool quickly.
- When the quinoa has cooled slightly, fluff with a fork. Add the tomatoes, turnip, pepper, carrots, and olives. Toss to combine.
- Add the beans, dill, salsa, and olive oil. Toss together. Season with salt and pepper, to taste
- Let stand at room temperature for 15 minutes to allow the flavors to combine if time allows, then serve.
Nutrition (Estimate per Serving)
Calories: 209kcalCarbohydrates: 29gProtein: 8gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 463mgPotassium: 491mgFiber: 7gSugar: 4gVitamin A: 2417IUVitamin C: 22mgCalcium: 52mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Creole Creamy Carrot Soup
This clove-scented Creole cream of carrot soup has a cheery orange color, and if good, fresh carrots are used, a subtly sweet flavor. It's a real spirit-lifter in the fall, winter and spring, awakening and nourishing the senses. Serve with fresh warm bread or top with crisp croutons. Leftovers are great to pack into thermoses for school lunch or the office.
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...]
Cold Peanut Butter-Sesame Noodles
Here’s an easy rendition of peanut butter noodles, with a dollop of tahini and a dash of spice. Delicious as a summer dinner served with an easy tofu dish and a simple salad of tomatoes, cucumbers, and basil. Photos by Hannah Kaminsky of Bittersweet. [Read more...]
Chickpea and Carrot Salad with Parsley and Olives
This adaptation of a traditional Middle Eastern salad has a great combination of flavors and textures. I especially like it with Middle Eastern- or Spanish-themed meals; though it can be a nice foil for any mild-flavored dish, as well — try it with Pasta with Vegan Alfredo Sauce. [Read more...]
Spicy Asian Peanut-Ginger Noodles
Luscious and nutty, this easy peanut noodle dish incorporates favorite Asian flavors. Substitute veggies other than the ones suggested in the recipe - you can vary them each time, according to what's in season or what's in the refrigerator. You can even substitute cashew butter or almond butter for the peanut butter. Serve warm or at room temperature with a simple tofu or tempeh dish and a crisp salad or platter of raw vegetables. Photos by Hannah Kaminsky. [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.
Spinach, Artichoke, and Chickpea Salad
A feast of color and texture, this salad of baby spinach, embellished with other colorful veggies, is quick to prepare and a pleasure to serve. Serve it in larger portions as a main-dish salad, or in smaller portions as a substantial side salad. Delicious served with a pureed vegetable soup and some fresh bread. Photos by Rachael Braun.
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.
Sweet Potato and Edamame Shepherd's Pie
This vegan sweet potato variation on shepherd's pie makes a festive holiday centerpiece, especially for Thanksgiving or Christmas. Greens and edamame meld with mushrooms in the creamy sauce, creating a burst of flavor that's both exciting and comforting. From Big Vegan: 350 Recipes. No Meat/No Dairy. All Delicious* by Robin Asbell.
Spiced Carrot and Orange Soup
A warming soup with the cheering color of carrots and the zesty flavor of citrus and ginger, this soup is great as everyday fare as well as a first course for winter holiday meals. [Read more...]
Sweet Potato Soup
Here's a warming soup with an appealing golden color. The natural sweetness of the sweet potatoes gives this soup a surprising flavor twist. Serve as a first course for festive holiday meals, or as a comforting bowlful for everyday meals. [Read more...]
Green Bean and Cashew Pâté
This is a version of a recipe that circulates as "mock chopped liver," though this doesn't resemble or taste like chopped liver in any way. An even more traditional version of this is Passover Mock Chopped Liver, which is made with mushrooms. Really, this one isn't mock-anything, just delicious in its own right. Serve it with any kind of cracker, matzo, or as a spread for fresh bread. It's also goo as a dip for cut carrots and celery. This makes about 2 cups; each serving is about ¼ cup. [Read more...]
Stir-Fried Sesame Kale and Red Cabbage
This Stir-Fried Sesame Kale and Red Cabbage dish is simple yet filling. Whether you stick to the recipe or use it as a launch pad for your own creation, this dish will become a family favorite!
The trick to this pretty stir-fry is to stop the stir-fry process just shy of when you think you need to. This way both the cabbage and kale retain their bright colors! You can keep the recipe really simple, as in the basic recipe, or vary it with different veggies.
Find lots more recipes on VegKitchen for kale, collards, and other hardy greens.
How to Make Stir-Fried Sesame Kale and Red Cabbage
- Prep kale leaves.
- Slice red cabbage.
- Heat oil in pan and sauté onion.
- Add kale and cabbage and stir-fry until brightly colored.
- Remove pan from heat, add seasonings, and serve.
Full directions for how to make Stir-Fried Sesame Kale and Red Cabbage are in the printable recipe card at the bottom of the post.
Stir-Fried Sesame Kale and Red Cabbage FAQs
Can I use different veggies than listed in the recipe?
You can switch up this recipe by adding a small amount of another vegetable or two depending on what you have on hand. Use any of the following, adding them at the same time as the kale and cabbage.
- 1 medium red bell pepper, cut into long narrow strips
- 1 cup corn kernels, fresh or thawed from frozen
- 8-10 baby carrots, quartered lengthwise
What are the health benefits of kale?
Kale is considered a superfood. It's full of antioxidants and vitamins-and it can even help to reduce cholesterol. Kale even has cancer-fighting properties! Everyone would be quite a bit healthier if we ate more kale.
Recipe
Stir-Fried Sesame Kale and Red Cabbage
Stir-Fried Sesame Kale and Red Cabbage is simple yet filling. You can stick to the recipe or use it as a launch pad for your own creation!
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Servings:
Ingredients
- 1 bunch kale 8-10 ounces, preferably curly green or lacinato
- ½ small head red cabbage or ⅓ medium head
- 1 tablespoon olive oil
- 1 medium red onion quartered and thinly sliced
- 2 teaspoon ginger grated fresh or jarred
- 1 tablespoon dark sesame oil
- 2 tablespoon sesame seeds preferably unhulled
- salt and freshly ground pepper to taste
- dried hot red pepper flakes or other spicy condiment to taste; optional
Instructions
- Strip the kale leaves from the stems. Stack a few leaves atop one another and cut them into narrow strips. If desired, slice the stems thinly to use in the stir-fry; otherwise discard.
- Cut the red cabbage into thin slices, 2-3 inches long.
- Heat the oil in a stir-fry pan or large skillet. Add the onion and sauté over medium heat until golden and soft.
- Add the kale and cabbage. Turn the heat up to high and stir-fry for 3-4 minutes, stirring frequently, until both are brightly colored and tender crisp. If the pan needs a bit more moisture, sprinkle in a little water-but not too much!
- Remove pan from the heat. Stir in the ginger, sesame oil, and sesame seeds. Season with salt and pepper-and a little hot stuff if you'd like-and serve at once.
Nutrition (Estimate per Serving)
Calories: 87kcalCarbohydrates: 7gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 25mgPotassium: 232mgFiber: 3gSugar: 3gVitamin A: 2692IUVitamin C: 49mgCalcium: 107mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
From Wild About Greens by Nava Atlas. Photo by Susan Voisin, FatFree Vegan Kitchen.
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...]Creole Eggplant Soup
From an old Creole recipe, this offbeat eggplant soup was a favorite discovery on a trip to New Orleans many years ago. It makes a wonderfully warming soup for winter or early spring. It's believed that the soup originated locally due to the abundance of the eggplant crop in the region. [Read more...]
Spinach and Cucumber Spread or Dip
One of my old favorites, this tasty spinach spread, with hints of dill and crisp cucumber, never loses its charm. Serve with fresh bread, whole-grain crackers, crispbreads, or raw veggies. This is compatible with carrots, cauliflower, bell pepper, and celery. Photos by Evan Atlas. [Read more...]
Gado-Gado Inspired Salad
This composed salad is inspired by the classic Indonesian Gado Gado platter that combines raw and lightly cooked vegetables for a plateful of delicious bites. Its name translates loosely to "mix-mix."
There are different regional variations of a Gado Gado platter, but some of the constant veggies include carrots, cauliflower, and green beans. You can vary it according to season and what you happen to have on hand.
Though easy to enough to make as an everyday meal, it's also festive enough to serve to company or to make as a vegan potluck dish.
Tips
Look for peanut satay sauce in the Asian foods section of well-stocked supermarkets. You can also substitute homemade Peanut Sauce for the Coconut-Peanut Dressing if you can't find the peanut satay sauce recommended in the ingredient list.
Rice is often served with this dish, and some simply cooked brown rice (try brown Basmati) is a good way to round out the meal. You can use the plentiful Coconut-Peanut Sauce to flavor the rice as well!
Explore More Recipes
If you love this recipe, be sure to check out these other vegan salad recipes, and these simple vegan main dish ideas.
Recipe
Gado Gado Platter
This composed salad is inspired by the classic Indonesian Gado Gado platter that combines raw and lightly cooked vegetables for a plateful of delicious bites. Its name translates loosely to "mix-mix."
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Servings:
Ingredients
- 2 to 3 ounces mixed baby greens baby spinach, baby arugula, shredded romaine lettuce, or a combination
- 1 cup green sprouts like baby pea shoots or broccoli sprouts
- 4 ounces slender green beans tips trimmed (see note)
- ¼ cauliflower head cut into bite-sized pieces
- 1 cup baby carrots thick ones cut in half lengthwise, or
- 1 large carrot peeled and sliced about ¼" inch thick on the diagonal
- 3 medium tomatoes diced, or ½ pint golden or red cherry tomatoes
- 8- ounce package baked tofu any variety, cut into narrow strips
Coconut-Peanut Dressing:
- 8- ounce jar peanut satay sauce look for it in the Asian foods aisle
- ½ cup light coconut milk
- Juice of 1 lime
- ½ teaspoon red or green Thai curry paste or Sriracha sauce more or less to taste
- 2 teaspoons agave nectar or natural granulated sugar
Instructions
- Spread the greens on a large serving platter, then sprinkle the sprouts over them.
- Place the green beans, cauliflower, and carrots side by side, without mixing, in a wide skillet with about ¼ inch depth of water. Cover and steam for 3 to 4 minutes, or until all are tender-crisp. Remove each type of vegetable separately with a slotted spoon, transfer to a colander, and refresh under cool water. Transfer to a small plate Repeat with each vegetable.
- Arrange the green beans, cauliflower, and carrots in separate mounds on the greens, leaving room to add the tomatoes and tofu. Arrange those on the greens as well, between the cooked vegetables.
- Combine the ingredients for the dressing in a small mixing bowl and whisk together until completely combined.
- To serve, let everyone scoop the vegetables, tofu, and greens onto individual plates, then pass around the dressing for everyone to use as desired.
Nutrition (Estimate per Serving)
Calories: 194kcalCarbohydrates: 21gProtein: 8gFat: 8gSaturated Fat: 1gSodium: 587mgPotassium: 361mgFiber: 3gSugar: 13gVitamin A: 5465IUVitamin C: 26mgCalcium: 79mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Cashew Butter Sauce
You will love this creamy Cashew Butter Sauce. It's vegan, healthy, and delicous on everything! This sauce will become your new sauce go-to.
This sauce is one of the most luscious, versatile sauces in my repertoire. It tastes great on sweet potatoes, grains, vegetables, and noodles.
Here are lots more recipes for simple sauces and such.
How to Make Cashew Butter Sauce
- Heat oil in a saucepan.
- Add bell pepper and scallions and cook until soft.
- Add tomato and cook until soft.
- Sprinkle in flour, stir, add water, and simmer.
- Whisk in remaining ingredients and cook until thick.
- Season with salt and pepper and serve.
Full directions for how to make Cashew Butter Sauce are in the printable recipe card at the bottom of the post.
Cashew Butter Sauce FAQs
Is this butter sauce vegan?
This butter sauce is totally vegan. It's made with cashews instead of milk or butter, so the sauce doesn't contain any dairy.
Can I add more vegetables to this sauce?
You can definitely add more vegetables to this sauce. Sliced broccoli and carrots could be good options. Alternatively, you could take out the bell pepper. Whatever vegetables you use, just make sure to cook them until soft.
Recipe
Cashew Butter Sauce
You will love this creamy Cashew Butter Sauce. It's vegan, healthy, and delicous on everything! This sauce will become your new sauce go-to.
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Servings: cups
Ingredients
- 2 teaspoon olive oil
- ½ medium bell pepper red, orange, or yellow bell pepper; finely diced
- 3 scallions minced
- 1 cup tomato finely diced
- 1 tablespoon unbleached white flour
- 1 cup vegetable stock or water
- ½ cup cashew butter
- ½ teaspoon good-quality curry powder
- ½ teaspoon ginger fresh or jarred; optional
- salt and freshly ground pepper to taste
Instructions
- Heat the oil in a saucepan.
- Add the bell pepper and scallions and cook over medium-low heat until the bell pepper softens, about 4 minutes.
- Add the tomato and cook for 3 to 4 minutes longer, stirring, until it softens.
- Sprinkle the flour in and stir until well blended with the vegetables. Pour in the water and bring to a gentle simmer.
- Whisk in the cashew butter, then add the curry and optional ginger. Cook for another 2 to 3 minutes, until smooth and thick.
- Season with salt and pepper, then serve at once. Or, cover until needed, then heat through before serving.
Nutrition (Estimate per Serving)
Calories: 459kcalCarbohydrates: 28gProtein: 13gFat: 36gSaturated Fat: 7gPolyunsaturated Fat: 6gMonounsaturated Fat: 22gSodium: 488mgPotassium: 652mgFiber: 4gSugar: 5gVitamin A: 1987IUVitamin C: 52mgCalcium: 53mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Adapted from Vegan Express. Photo by Susan Voisin, Fatfreevegan.com.
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...]
Fingerling Potato Fries
These Fingerling Potato Fries are quick to make and super versatile. Once you make your own homemade fries, you'll never look back!
Here's a quick and clever way to make potato fries without a lot of peeling and cutting. Fingerling potatoes, if you are not familiar with them, are small potatoes with a long, narrow shape-hence their name. They come in several varieties; I like to use organic golden fingerlings like Russian Banana. These fries are ready, from start to finish, in about 20 minutes.
These fries are great served alonside almost anything! Serve them alongside your favorite vegan burgers, some vegan nuggets, or even a nice salad.
How to Make Fingerling Potato Fries
- Clean potatoes and cut into fries.
- Simmer potato fries in water in a pan until soft.
- Drain water from skillet.
- Drizzle oil into the skillet.
- Cook potatoes on all sides until golden brown.
- Stir in seasonings.
Full directions for how to make Fingerling Potato Fries are in the printable recipe card below.
Fingerling Potato Fries FAQs
Can you change the seasoning for these fries?
You can easily change the seasonings for your homemade fries. Just add in whatever flavor of spices you want at the end of cooking. Try some paprika, Italian seasoning mix, or even rach dressing powder!
How long do these fries last?
You can store your leftover fries in the fridge for up to 1 week. However, these fries taste best when they are fresh. The longer you store your fries, the less crisp they will be.
Here are more easy, tasty potato recipes.
Recipe
Fingerling Potato Fries
These Fingerling Potato Fries are quick to make and super versatile. Once you make your own homemade fries, you'll never look back!
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Servings:
Ingredients
- 1 ½ lbs fingerling potatoes
- 2 tablespoon safflower oil or other high heat oil
- scallions thinly sliced or cut into long ribbons, optional
- salt to taste
- paprika to taste (see note)
Instructions
- Scrub the potatoes well. No need to peel them, but do peel away any overly dark or knobby spots, of which there should be few.
- Cut each potato in half lengthwise, which results in a short, chunky fry shape.
- Place the cut potatoes in a nonstick skillet with ½ cup water. Bring to a simmer, then lower the heat and cover. Simmer steadily for 5-8 minutes or until the potatoes can be pierced with a knife but are still quite firm, stirring occasionally.
- Drain any excess water from the skillet.
- Set the skillet back on the heat and drizzle in the olive oil.
- Turn the heat up to medium-high and cook the potatoes, stirring frequently, until touched with golden brown on most sides, about 5-8 minutes.
- Stir in the optional scallions. Remove from the heat and season with salt and paprika.
Notes
If you'd like a spicier flavor, try Spanish paprika, which has a smoky and more intense flavor than sweet paprika.
Nutrition (Estimate per Serving)
Calories: 193kcalCarbohydrates: 30gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 10mgPotassium: 716mgFiber: 4gSugar: 1gVitamin A: 3IUVitamin C: 34mgCalcium: 20mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan Spicy Pumpkin and Peanut Soup
This hearty soup is packed with flavor from sugar pumpkin, fresh veggies, and protein-packed beans. It's delicious, warm, comforting, and perfect for Fall!
Recipe and photos were contributed by Dianne Wenz of VeggieGirl.
This pumpkin packed soup can be served as a starter for festive occasions like Thanksgiving. But it's also filling enough to be a one-pot dinner all on its own!
This pumpkin and peanut soup is:
- Hearty & filling.
- Totally delicious.
- Easy to make in just 1 hour.
- Vegan & Vegetarian.
It's a perfect meatless meal for those chilly fall and winter nights!
Tip: If you don't have sharp enough knives to cut a thick-skinned pumpkin or squash, wrap the whole thing in foil, set in a casserole dish, and bake 375º F. for 30 to 45 minutes, or until you can pierce through the skin, with some resistance. When cool enough to handle, it will cut more easily!
You can also see a quick how-to in our video on How to Cut Butternut Squash Easily, which applies to other large squashes as well.
And if you love this recipe, be sure to check out these other vegan ideas:
Recipe
Vegan Spicy Pumpkin and Peanut Soup
This hearty soup is packed with flavor from sugar pumpkin, fresh veggies, and protein-packed beans. It's delicious, warm, comforting, and perfect for Fall!
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Servings:
Ingredients
- 4 cups sugar pumpkin or substitute kabocha squash or butternut squash; peeled, seeds removed, and diced
- 2½ cups vegetable broth
- 1 onion large, diced
- 1 tablespoon ginger fresh grated
- 2 carrots sliced
- 14 ounces canned diced tomatoes
- 3 cups canned kidney beans drained and rinsed, can use a mix of white and red if desired
- ⅔ cup natural creamy peanut butter
- 2 teaspoons curry powder
- 1 teaspoon chili powder adjust up or down for preferred spice level
- ½ teaspoon sea salt
- 2 ½ cups plain unsweetened nondairy milk
- 4 cups fresh spinach chopped
- ¼ cup roasted peanuts chopped
Instructions
- Preheat oven to 400º F. Line a baking sheet with parchment paper and roast the pumpkin for 20 minutes, until fork tender. Let cool slightly.
- While the pumpkin is roasting, combine the broth, onion, ginger, carrots, tomatoes, and kidney beans in a large pot over medium heat and cook for about 30 minutes, until the vegetables have softened.
- Add the curry powder, chili powder, and peanut butter and mix to incorporate.
- Place the roasted pumpkin and nondairy milk in a food processor or blender and process until smooth, stopping to scrape down the sides if necessary.
- Add the pureed pumpkin to the pot with the vegetables and stir to combine. Stir in the salt. Cook for several more minutes, until heated throughout. Add more broth or non-dairy milk if the consistency seems too thick.
- Stir in the spinach and cook until it's just wilted. Transfer to bowls and top with chopped peanuts
Nutrition (Estimate per Serving)
Calories: 357kcalCarbohydrates: 35gProtein: 16gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gSodium: 1236mgPotassium: 927mgFiber: 10gSugar: 11gVitamin A: 12435IUVitamin C: 17mgCalcium: 242mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
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.
Broccoli Salad with Yellow Peppers and Cranberries
This broccoli salad is one of those dishes that looks far more impressive than the effort it takes to make it. Bright yellow bell pepper and tart dried cranberries turn simple steamed broccoli into something colorful and genuinely appetizing, while a quick sesame-ginger dressing ties it all together. It comes together with just a handful of ingredients and no cooking beyond a quick steam of the broccoli.
What makes this salad such a good one to keep in your regular rotation is how well it holds up. Unlike leafy green salads that wilt quickly, this one is just as good the next day, which makes it a reliable choice for meal prep, potlucks, or a make-ahead side for a busy week. It's also easy to scale up for a crowd, since the recipe just calls for doubling or tripling the ingredients in the same ratio.
Photos by Evan Atlas.
Key Ingredients & Substitutions
- Broccoli - cut into bite-sized florets and steamed just until bright green, so it stays tender-crisp rather than mushy.
- Yellow bell pepper - adds sweetness and a pop of color. A red or orange bell pepper works just as well if that's what you have on hand.
- Sunflower or pumpkin seeds - toasted for extra flavor and crunch. Pine nuts, lightly toasted in a dry skillet, make a nice (if pricier) substitute.
- Dried cranberries - their tartness balances the sweetness of the pepper and dressing. Dried cherries or raisins work as substitutes.
- Sesame-ginger dressing - this ties everything together with a savory, slightly sweet flavor. Any favorite vinaigrette-style dressing can be used in its place.
Helpful Tips
- Steam the broccoli only until it turns bright green, about 3 to 4 minutes - overcooking will turn it dull and soft rather than tender-crisp.
- Rinse the steamed broccoli under cool water right away to stop the cooking and bring it to room temperature quickly.
- Toast the sunflower or pumpkin seeds in a dry skillet over medium heat for a few minutes, stirring often, to deepen their flavor before adding them to the salad.
- Dress the salad just before serving if you're making it ahead, so the broccoli stays crisp rather than sitting in dressing for too long.
Variations
Swap in pine nuts, lightly toasted in a dry skillet, for the sunflower or pumpkin seeds for a slightly richer flavor. Add some thinly sliced red onion or a handful of shredded carrots for even more color and crunch. A sprinkle of sesame seeds over the top makes a nice finishing touch if you're using the sesame-ginger dressing.
Serving Ideas
This salad is a great side for just about any meal, from a simple weeknight dinner to a holiday spread or potluck table. It pairs especially well with dishes that could use a bright, crunchy contrast, like a hearty grain bowl or a rich bean-based main.
Storing & Freezing
This salad keeps well in an airtight container in the refrigerator for up to 4 days, and it often tastes even better after the flavors have had time to meld. It's not a good candidate for freezing, since the broccoli and pepper will turn soft and watery once thawed.
Recipe
Broccoli Salad with Yellow Peppers and Cranberries
A simple, colorful broccoli salad with yellow bell pepper, toasted seeds, and dried cranberries in a sesame-ginger dressing.
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Servings:
Ingredients
- 2 large broccoli crowns cut into bite-sized florets, about 4 heaping cups
- 1 medium yellow bell pepper sliced or diced
- ¼ cup toasted sunflower or pumpkin seeds
- ⅓ cup dried cranberries
- ¼ cup sesame-ginger salad dressing or equivalent store-bought dressing, or as needed
Instructions
- Steam the broccoli florets until just bright green, about 3 to 4 minutes.
- Drain and rinse under cool water until at room temperature.
- Combine the broccoli with the remaining ingredients in a serving bowl, toss well, and serve.
Notes
Variation: Though they're a bit pricier, pine nuts (lightly toasted in a dry skillet) can be used in place of the sunflower or pumpkin seeds.
Nutrition (Estimate per Serving)
Calories: 170kcalCarbohydrates: 15gProtein: 5gFat: 11gSodium: 55mgFiber: 4g
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Frequently Asked Questions
Can I make this salad ahead of time?
Yes - this is actually a great make-ahead salad since it holds up well in the refrigerator and doesn't wilt the way leafy salads do. For the best texture, you can steam the broccoli and prep the rest of the ingredients up to a day ahead, then toss everything together with the dressing just before serving.
Can I use raw broccoli instead of steaming it?
Yes, if you prefer a crunchier texture. Just cut the florets small so they're easy to eat raw, and expect a firmer bite than the tender-crisp texture you get from a quick steam.
What can I use if I don't have sesame-ginger dressing?
Any dressing with a bit of sweetness and acidity works well here - a simple balsamic vinaigrette, a poppy seed dressing, or even a basic oil-and-vinegar mix all pair nicely with the broccoli, pepper, and cranberries. Start with a smaller amount and add more to taste, since some store-bought dressings are more concentrated than others.
More Vegan Salads
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.
Red Cabbage, Carrot, and Apricot Salad
Here’s a nice change of pace from “white” coleslaw — a combination of red cabbage and carrot, sweetened with dried apricots. It adds a refreshing note to spicy meals and adds vibrant color to the plate. You can use whichever fresh herbs you like, or a combination, but I think this is particularly good with cilantro. Photos by Evan Atlas. [Read more...]
Golden Curried Pea or Red Lentil Soup
This hearty soup, adapted from Vegan Soups and Hearty Stews for All Seasons, features a variation serendipitously discovered by Ricki Heller of Diet, Dessert, and Dogs. Craving pea soup, Ricki pulled out the book, started the soup, and realized she had no yellow split peas. Undaunted, she quickly substituted red lentils and discovered that the soup works just as well with that substitution. Thanks to Ricki for that inspiration, and for the lovely photo here as well. [Read more...]
Italian-Style Potato and Escarole Soup
The combination of greens and potatoes makes a comforting soup that's perfect for a chilly day. No escarole? Substitute an equal amount of chard, kale, or mustard greens. Adapted from Wild About Greens. Photo by Susan Voisin of FatFree Vegan Kitchen.
Serves: 6
- 2 tablespoons extra virgin olive oil
- 1 medium onion, quartered and thinly sliced
- 2 to 3 cloves garlic, minced
- 6 medium or 4 large potatoes, preferably golden, peeled and diced
- 2 to 3 medium carrots, thinly sliced
- 32-ounce carton low-sodium vegetable broth
- 1 teaspoon dried basil
- ½ teaspoon dried thyme
- Two cups cooked or one 15- to 16-ounce can cannellini (large white beans)
or chickpeas, drained and rinsed - 1 medium head (6 to 8 ounces) escarole, coarsely chopped and rinsed
(or see variations in headnote) - ½ cup chopped fresh parsley
- Salt and freshly ground pepper to taste
Heat the oil in a soup pot. Add the onion and sauté over medium heat until translucent. Add the garlic and continue to sauté until both are golden, stirring frequently.
Add the potatoes, carrots, broth, basil, thyme, and 2 cups water. Bring to a gentle boil, then cover and simmer gently for 20 minutes, or until the potatoes and carrots are tender.
Stir in the beans, escarole, and half of the parsley. Simmer gently for 8 to 10 minutes, or until the escarole is tender.
With the back of a wooden spoon or a potato masher, mash some of the potatoes in the soup to give it a nice base. Stir in water as needed (up to 2 cups). The soup should be thick, but not overly so. Return to a simmer. Stir in the remaining parsley, season with salt and pepper, then serve.
If time allows let the soup stand off the heat for an hour or more before serving, then heat through as needed.
- Explore other recipes for hearty winter soups.