This appealing mix of yellow summer squash, green beans and chickpeas is especially welcome when slender fresh green beans are abundant. It makes a great summer salad that can be a main dish, served with crusty bread and fresh corn, or as a side dish for vegan quesadillas or grain dishes.
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Moroccan-Flavored Tofu with Apricots, Olives, and Almonds
Bursting with an offbeat combination of flavors-salty, sweet, mellow, and tart-this recipe is inspired by a classic Moroccan recipe. This is a wonderful choice for a vegan main dish for a Jewish New Year (Rosh Hashanah) menu. Most of the original ingredients remain in this veganized recipe; the baked tofu stands in for the chicken customarily used in this dish. Don't be daunted by the ingredient list; it's an easy dish that comes together quickly and is also a feast for the eyes. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.
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.
Southwestern Summer Succotash
In this Southwestern variation of succotash, the bright melange of the freshest corn, tomatoes, summer squash and chilies makes for a wonderful celebration of the summer harvest. Serve with Easy Vegan Quasadillas or Soft Tacos for a tasty meal. I like to steam the green beans separately and add at the last minute, because their cook time is unpredictable, and I like them to be bright and just tender-crisp in the dish. [Read more...]
Classic Strawberry-Banana Smoothie
If you're looking for just one fruit smoothie combo to fall in love with, this strawberry and banana is a classic for good reason! [Read more...]
Sautéed Kale with Tahini-Lemon Sauce
When lots and lots of kale needs to be used up all at once, this is one of my favorite go-to recipes. A tangy tahini-lemon sauce enhances the flavor of kale superbly. Adapted from Wild About Greens by Nava Atlas. [Read more...]
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...]
Tamari Chickpeas
You’ve likely come across tamari almonds; they’re deliciously addictive, but also loaded with fat and calories. Tamari chickpeas sounds almost like a mixed metaphor—combining Mediterranean and Asian flavors, but it works! Consider this — a half cup of almonds has about 415 calories and 35 grams of fat. Chickpeas, on the other hand, have only 143 calories in a half cup, and 1.37 grams of fat. This isn’t to say to avoid almonds; quite the contrary — you just need to use very judicious portions. Tamari chickpeas make a great snack, a nice protein boost for the dinner plate, and a delicious topping for salads and grain dishes.
Mashed Potato Burritos
Once you've got cooked or baked potatoes ready and mashed, these tasty burritos come together quickly. Serve with a simple bean dish if you'd like extra protein, and a salad. Pictured here is Southwestern-Flavored Kale Salad. Photos by Rachael Braun. [Read more...]
Skillet Peach Crisp
Peaches are at their best from mid- to late summer. Make sure to get them already almost or perfectly ripe. Rock-hard peach that have traveled a great distance never seem to develop much flavor as they ripen, and often go to mush. This quick dessert can be enjoyed shortly after you make it — no baking or chilling required! Out of season, frozen organic peaches are a good alternative to fresh. Photo by Hannah Kaminsky of Bittersweet. [Read more...]
Cold Japanese Noodles with Daikon and Carrots
Spaghetti-shaped somen noodles are traditionally eaten cold in Japan during summer months, but you can substitute any kind of soba noodles or whole grain linguine. Peppery daikon radish and mellow carrots work beautifully with the noodles in this simple dish. Photos by Hannah Kaminsky. [Read more...]
Puree of Spring or Summer Greens
Here’s a soup designed to make the most of kale or chard, spinach, arugula, and lettuces when they become too abundant. When greens threaten to take over the fridge, I turn to this recipe, which has become an annual tradition! If you love greens and have plenty of them, you’ll find this nourishing recipe useful as well as delicious. Make sure all greens are very well washed. Adapted from Vegan Soups and Hearty Stews for All Seasons.
Tofu Scramble with Jalapeño and Cilantro
This delicious scrambled eggs-without-the eggs recipe works well for breakfast, lunch, dinner, late night, any time you’re in the mood. Feel free to change up any vegetables with what’s fresh at your local farmers market. Recipe and photo by Ellen Kanner, who contributes Meatless Monday Musings to VegKitchen. If you'd like to serve this with the delicious slightly sweet quick bread depicted, here's the recipe for Vegan Figand Walnut Bread. [Read more...]
Kale, Quinoa, and Artichoke Salad
Any time you put kale and quinoa together, it’s a winning duo. Not only are they both nutritional powerhouses, they taste and look fantastic together. Cook quinoa ahead of time, and this salad can be made in a snap. For an easy meal, serve with Sweet and Savory Sautéed Tofu, and corn on the cob or baked sweet potatoes. Photos by Hannah Kaminsky.
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...]
Greek Potato Stew with Zucchini and Green Beans
Here's a simple Greek potato stew bursting with summery flavors — green beans and zucchini in a mellow tomato base. A fresh, crusty bread rounds out the meal along with a big green salad with some chickpeas tossed in. For a company meal, add Olive Bar Medley with Tofu "Feta" as an appetizer, and a good wine. [Read more...]
Sesame Kale and Broccoli Sauté
Kale and broccoli, two nutritious and delicious green vegetables are a compatible team in this easy recipe featuring Asian flavors. This is a great side dish with other Asian-inspired noodle, rice, or tofu dishes. [Read more...]
Skillet Berry-Apple Crumble
Berries and apples are my favorite fruit combination in crumbles and cobblers. I try to have blueberries and cranberries as often as possible for their powerful antioxidant goodness. Here's a way to enjoy a delectable crumble, minus the 30 minute baking time usually required. The twist here is that it's made on the stovetop rather than baked in the oven. This recipe originally appeared in Vegan Express. Photo by Susan Voisin. [Read more...]
Asian Noodles with Spicy Stir-Fried Corn and Cabbage
This lively stir-fry of corn and cabbage, intertwined with hearty Asian noodles, will be on the table quickly you when you want something easy and spicy. Photos by Hannah Kaminsky of Bittersweet.
Red Quinoa Pilaf with Kale and Corn
I love recipes that are impressive enough to serve guests, yet easy enough to make as an everyday dish. In Vegan Holiday Kitchen, this recipe is offered as a Thanksgiving side dish; it's so hearty that the addition of a cup or two of beans (yummy with black beans), can make it plentiful entree. Or, to dress it up even more, use it to stuff small squashes like golden acorn or delicata. Can't find red quinoa? Regular is fine; it will taste just as good, even if it won't be as photogenic. Photo by Susan Voisin.
[Read more...]
Cold Curried Cucumber Soup
Here’s a nearly-instant cold cucumber soup with plenty of fresh herbs. Cucumbers are undoubtedly one of the most refreshing of veggies. So on a very hot day, if you want to be as cool as one, serve this lilting chilled soup. Note that coconut yogurt has a naturally sweet taste, so you'll want to judiciously add the lemon or lime juice and salt as a foil. Photos by Evan Atlas. [Read more...]
Scrambled Tofu Burritos
Craving the ultimate vegan breakfast burrito? These scrambled tofu burritos are sure to hit the spot!
Tofu sometimes gets a bad rep - and I've even been guilty of going through some anti-tofu stages myself. But really, this ingredient depends entirely on how you cook it.
On its own, tofu is a blank slate, without a lot of flavor. But it is very good at absorbing all of the flavors of the ingredients you cook it with. And this simple tofu burrito has become one of my favorite easy tofu recipes.
This vegan breakfast burrito is:
- Loaded with protein-packed tofu.
- Fun to make and eat.
- Kid-Friendly.
- A simple vegan breakfast idea.
- 100% vegan and vegetarian friendly.
Tips & Tricks
This tofu burrito makes a great simple vegan breakfast on its own. Or it makes a wonderful addition to a complete vegan brunch spread. (Check out my Vegan Brunch Book here!)
But it also makes a perfect light dinner, when served with some simple roasted veggies or a hearty vegan salad.
I used flour tortillas for these tofu burritos, but you can also use corn. If you're feeling ambitious, you can even make your own corn tortillas.
You can use soft or firm tofu for these burritos, but not extra firm tofu. It won't crumble well enough to feel like a scramble.
Use any salsa of your choosing - and feel free to get creative. I used a typical black bean and corn salsa here. But pineapple salsa, mango salsa, spicy habanero salsa are all great options that add a whole new level of flavor!
You can also add extra veggies to these burritos - such as peppers, onions, or zucchini. Just saute the veggies in the pan before adding the tofu.
Load these burritos up with your favorite toppings too. Some great choices are sliced avocados, black olives, or fresh cilantro. Yum!
More Vegan Breakfast Recipes
If you love these tofu burritos, be sure to check out these other delicious vegan breakfast ideas:
- 8 Best Vegan Pancake Recipes
- Best Savory Vegan Breakfast Recipes
- Make-Ahead Vegan Breakfast Casseroles
Recipe
Tofu Burrito - Vegan Breakfast Burrito
Craving the ultimate vegan breakfast burrito? These scrambled tofu burritos are sure to hit the spot!
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Servings: burritos
Ingredients
- 16 ounces firm tofu but not extra-firm tofu
- 1 tablespoon vegan butter
- 1 cup salsa any variety, such as black bean and corn
- ½ teaspoon curry powder or to taste
- 6 soft flour tortillas 8 or 10 inch
- 1 ½ cups vegan cheddar cheese shreds
Instructions
- Preheat oven to 350 degrees F.
- Drain the tofu and cut into ½ inch slices. Blot well between layers of paper towel.
- Heat the vegan butter in a medium skillet. Add the tofu and mash with a potato masher or large fork.
- Stir in the salsa and curry powder, then cook over medium heat for 3 to 4 minutes, until well heated through. Turn the heat up and cook a little longer if there is excess liquid in the skillet that needs to evaporate.
- Divide the scrambled tofu mixture among the tortillas, placing it the center of each in a kind of oblong mound, leaving room at each end. Sprinkle some cheese over the tofu (about 3 to 4 tablespoons for each tortilla).
- Arrange the burritos open-faced on a baking sheet, and bae in the oven just until the cheese is melted. (Alternatively, you can microwave each for 30 to 40 seconds.) Fold the two ends of the tortilla over the tofu mixture, then roll up the rest. Repeat with each burrito, then serve.
Notes
You can use soft or firm tofu for this recipe, but not extra firm. Be sure to press and drain the tofu being cooking with it.
Nutrition (Estimate per Serving)
Calories: 270kcalCarbohydrates: 27gProtein: 11gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 809mgPotassium: 173mgFiber: 3gSugar: 3gVitamin A: 299IUVitamin C: 1mgCalcium: 160mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Baked Chickpea Ratatouille
This recipe is one of my favorites. It’s much like a ratatouille, but using chickpeas instead of the traditional eggplant and zucchini, and an original spice combination. The result is a dish with a complexity of flavors and the bonus of minimal preparation! Contributed by Dreena Burton, from Vive le Vegan!*
Olive Oil-Lemon Marinade
This basic marinade is excellent for grilling vegetables. The tang of lemon juice balances the fruity taste of the olive oil. [Read more...]
Nutty Wild Rice and Mushroom Pilaf
Rich with nutty, invigorating flavors, this earthy wild rice and mushroom pilaf is good served warm or at room temperature. It's a perfect side dish for the Thanksgiving or Christmas table, though you need not wait for a special occasion to enjoy it. Photos by Evan Atlas. [Read more...]
Spinach and Baby Corn Salad
This Asian-inspired salad is loaded with fresh spinach, baby corn, and juicy mandarin oranges for loads of delicious flavor! It's simple to throw together, and vegan friendly too.
Sometimes I need a break from big, heavy meals and just crave something light and refreshing. On those days - a big bowl of salad is just the trick.
This crisp and refreshing Spinach and Baby Corn Salad is a real treat. It's packed with nutritious veggies, protein packed spinach, and is all tossed in a delicious homemade citrus vinaigrette dressing.
This spinach and baby corn salad is:
- Quick and easy to make in just 15 minutes!
- Totally delicious.
- Healthy.
- Vegan, vegetarian, and gluten-free.
It makes a wonderful light dinner all on its own. Or it can be the perfect starter for a hearty vegan stir fry or Asian noodle dish.
More Recipes
If you love this salad, be sure to check out these other delicious vegan ideas:
- Healthy & Delicious Spinach Recipes
- Mango Lentil Salad with Cilantro Dressing
- Spinach Blueberry Avocado Salad
- 50+ Healthy Vegan Dinner Recipes
Recipe
Spinach Baby Corn Salad
This Asian-inspired salad is loaded with fresh spinach, baby corn, and juicy mandarin oranges for loads of delicious flavor! It's simple to throw together, and vegan friendly too.
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Servings:
Ingredients
- 4 ounces baby spinach leaves
- 15 ounces canned baby corn drained
- 1 cup daikon radish or white turnip, cut into matchsticks
- 1 cup carrots pre-grated or thinly sliced
- 3 mandarin oranges sectioned, canned or jarred is fine
- 2 scallions thinly sliced
- ¼ cup toasted slivered almonds
- salt and pepper to taste
Citrus Dressing:
- 2 tablespoons lemon or lime juice or more, to taste
- 1 tablespoon dark sesame oil
- 2 tablespoons orange juice preferably fresh
- 2 teaspoons agave nectar
Instructions
- Combine the salad ingredients in a serving bowl and toss together.
- Combine the dressing ingredients in a small bowl and stir together.
- Drizzle the dressing over the salad just before serving and toss well.
Nutrition (Estimate per Serving)
Calories: 189kcalCarbohydrates: 30gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 61mgPotassium: 671mgFiber: 5gSugar: 23gVitamin A: 10532IUVitamin C: 89mgCalcium: 93mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Beet, Cucumber, and Orange Salad
This simple vegan salad is loaded with hearty beets, crisp cucumber, and juicy oranges. It's simple to make in just a few minutes, and totally delicious too!
There's nothing I love on a salad more than beets. They're just the perfect salad ingredient - hearty, tender, and flavorful. And they pair up perfectly with the sweet mandarin oranges and fresh cucumber and dill in this easy salad.
This beet and cucumber salad is:
- Fresh and healthy!
- Loaded with nutritious fruits and veggies.
- Ready in just 15 minutes.
- Vegan, vegetarian, and gluten free too.
It's become one of my best go-to vegan salad recipes when I need a super easy weeknight meal.
If you love it too, be sure to check out these other tasty plant based ideas:
Recipe
Beet, Cucumber, and Orange Salad
This simple vegan salad is loaded with hearty beets, crisp cucumber, and juicy oranges. It's simple to make in just a few minutes, and totally delicious too!
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Servings:
Ingredients
- 2 large or 3 medium beets rinsed, trimmed, and cooked or microwaved until just tender
- ½ medium cucumber peeled, and sliced
- 2 small sweet seedless oranges such as small clementines, sectioned
- 1 tablespoon minced fresh dill
- 1 tablespoon minced fresh chives or scallion
- 1 to 2 tablespoons minced fresh mint optional
- Juice of ½ to 1 lemon about 2 to 4 tablespoons
- 1 tablespoon maple syrup or agave nectar or to taste
- Salt and freshly ground pepper to taste
Instructions
- The easiest way to cook beets is to microwave them in a covered container with about ¼ inch of water at the bottom. Start with 2 minutes per medium beet or 3 minutes per large beet, and add a minute per beet until they can be pierced through with a little resistance. Let stand until cool enough to handle.
- Peel the cooked beets, then cut into ½-inch dice. Combine them in a mixing bowl with the remaining ingredients. Serve at once or cover and chill before serving.
Nutrition (Estimate per Serving)
Calories: 47kcalCarbohydrates: 11gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 22mgPotassium: 209mgFiber: 2gSugar: 9gVitamin A: 188IUVitamin C: 26mgCalcium: 28mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Orange-Cranberry Muffins or Mini-Loaves
These delicious and healthy vegan muffins or mini-loaves prove that pairing orange and cranberry makes for a lively flavor combination in baked goods. If I'm in the mood to make muffins for a weekend brunch, this is one of my top choices! And for winter holiday baking or giving, this batter is nice made into mini-loaves.This makes 1 dozen muffins, or 3 to 4 mini-loaves. Photos by Evan Atlas. Adapted from The Vegetarian Family Cookbook.
Chard with Polenta Wedges
Little wedges of precooked polenta add immense charm to this simple preparation of chard. The flavor and texture of polenta is so compatible with leafy greens; you can use kale or collards in this in place of chard, if you'd like. Olives or sun-dried tomatoes give it a nice flavor twist. Photos by Evan Atlas. [Read more...]
“Seashells in the Sand” (Quinoa and Seashell Noodle Pilaf)
Here's a simple combo of tiny seashell pasta and high-protein quinoa. I'm not usually one for "cute" recipe names, but both the name and the presentation worked wonders to tempt my kids to learn to love whole grains. Serve with a simple bean dish and a colorful salad for an easy meal. Photos by Rachael Braun. [Read more...]
Raw Strawberry Tart
To make the most of the incredible strawberries available in late spring and early summer, try this raw strawberry tart created by Carrie Forrest of Carrie on Living. This easy recipe highlights ripe, sweet strawberries, which are nestled in a healthy, no-bake crust made of pecans, oats, raisins, flax meal, currants, and date paste. The recipe makes for a very thick crust, but, as Carrie says, “that’s kinda how I like it.” Chances are, you will, too. [Read more...]
Deviled Tomatoes
If you no longer eat eggs but have a craving for the retro classic, deviled eggs, you'll really enjoy these deviled tomatoes - a completely vegan rendition.
The combination of chickpeas, nutritional yeast, and vegan mayo add up to a fairly egg-like flavor and consistency.
And these are even easier to make than the originals. Though these are somewhat spring-y (for instance, they'd be a lovely vegan Easter appetizer) they can be a treat any time of year for brunch, as an appetizer, or even to pack into the lunch box in a container.
These are rather addictive, and with no worry about cholesterol, be prepared for them to disappear quickly!
These deviled tomatoes are one of my favorite appetizers to serve for Easter Brunch!
P.S. If you want to make things even easier this Easter, go snag a copy of my new Vegan Brunch Book. It's the perfect way to plan a delicious and simple Easter brunch!
Photos by Hannah Kaminsky.
Recipe
Deviled Tomatoes
If you no longer eat eggs but have a craving for the retro classic, deviled eggs, you'll really enjoy these deviled tomatoes - a completely vegan rendition.
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Servings: to 10
Ingredients
- 15- to 16- ounce can chickpeas drained and rinsed
- ⅓ cup vegan mayonnaise
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 2 teaspoons yellow mustard or more, to taste
- 1 teaspoon curry powder or more, to taste
- Pinch of ground cumin or more, to taste
- Salt and freshly ground pepper to taste
- 2 tablespoons finely chopped chives or scallion
- 8 to 10 ripe plum Roma tomatoes or other small tomatoes
- Paprika for topping
- Shredded romaine lettuce or baby greens optional
Instructions
- Combine the chickpeas, mayonnaise, nutritional yeast, lemon juice, mustard, curry powder, and pepper in a food processor fitted with the metal blade. Pulse on and off until the mixture is nicely melded, but don't puree-leave a little texture.
- Add the chives or scallion through the feed tube and pulse on and off a few times to whirl in.
- If you don't have a food processor, simply mash the chickpeas well in a bowl, and stir in the mayonnaise, nutritional yeast, lemon juice, mustard, curry powder, pepper, and chives.
- Cut the tomatoes in half and scoop out the seedy center with a spoon. You'll be left with a neat shell (save what you've scooped out for another use, such as blending into a juice or sauce).
- Stuff the tomatoes generously with the chickpea mixture. Sprinkle with paprika. Arrange on a platter atop a bed of lettuce or baby greens.
Nutrition (Estimate per Serving)
Calories: 146kcalCarbohydrates: 17gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 215mgPotassium: 227mgFiber: 4gSugar: 7gVitamin A: 272IUVitamin C: 8mgCalcium: 25mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Variations:
Add a tablespoon or two of pickle relish.
Use black salt (kala namak - which is actually pink -available in Indian groceries) instead of regular salt; it adds a distinctive egg-like flavor.
- Here are more tasty vegan appetizers.
- Explore more of VegKitchen's easy, festive vegan brunch recipes and menus.
Taco Salad
Salad is a lot more fun when it becomes a taco salad. Incorporating all the lively flavors of tacos, this tasty salad is quick and easy to prepare, and is a great choice when you'd like a hearty main-dish salad. If you're short on time, use the shortcuts suggested. Have it on its own for lunch; complete the meal with baked sweet potatoes, vegan quesadillas, and/or corn-on-the-cob for dinner.
Black Rice with Corn and Cranberries
This delectable dish of black or wild rice, corn, and cranberries is a festive eyeful, but it's too good to save for only special occasions, and too simple not to make for everyday meals. It makes a gorgeous holiday side dish, or, stuffed into small squashes, a great vegan main dish. Recipe from Vegan Holiday Kitchen by Nava Atlas. Photo by Susan Voisin.
Quinoa Breakfast Bowl
Start with cooked quinoa, then add a bit of sweetening, spice, fresh fruit, and nuts or seeds for a nourishing breakfast that will sustain you through the morning. If you make quinoa recipes regularly, you may have leftover, unseasoned quinoa in the fridge, which is ideal for this — less to do in the morning! Photos by Hannah Kaminsky.
Serves: 1
- ½ to 1 cup leftover plain cooked quinoa, depending on your morning appetite
(use 2 parts water to 1 part quinoa to cook it if you have no leftovers) - ¼ to ½ cup vanilla nondairy milk (almond or hemp milk are good for this),
sweetened or not, as you prefer - 1 teaspoon liquid sweetener (if not using sweetened almond or hemp milk)
such as agave or maple syrup (see note) - Cinnamon, nutmeg, and/or cardamom, to taste
- Fresh fruit of your choice (about ½ cup) - choose from diced apple, pear, mango,
or stone fruit in season; sliced banana; whole blueberries or raspberries; sliced strawberries - A sprinkling of nuts and/or seeds (choose from chopped walnuts or pecans,
sliced almonds, pistachios, pumpkin seeds, sunflower seeds, hemp or chia seeds (optional)
Warm the cooked quinoa in a small saucepan with a little nondairy milk (or, if cooking from the start, add the nondairy milk once the quinoa is done).
When most of the nondairy milk has been absorbed, transfer to a bowl. Stir in sweetener and spice to taste.
Top with fruit of your choice, followed by nuts and seeds of your choice. Serve at once.
Note: You can use a touch of stevia liquid or powder instead; remember, very little goes a long way!
Variation: Use other leftover cooked grain in place of substitute (brown rice, couscous, barley, etc.). Or use rolled grain flakes like spelt, kamut, steel-cut oats, or even quinoa flakes.
- Here are more easy vegan breakfast recipes and ideas.
Stewed Tofu with Corn and Tomatoes
Fresh corn and tomatoes are highlighted in this easy skillet stew, making it a great way to serve tofu for warm weather meals. It's such a delightful quick dish that I've provided an option for using frozen corn and canned tomatoes, so that it can be enjoyed any time of year. Photos by Hannah Kaminsky.
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.
Simple Kale and Quinoa Pilaf
This speedy, simple dish features two — no, three — vegan faves — quinoa, kale and nutritional yeast. Nutritional yeast provides a big B-12 boost and terrific cheesy flavor. What’s not to love? Tart this dish up with a handful of your favorite chopped herbs, pair it with grilled vegetables or tempeh or serve with a salad.
Creamy Bow Tie Pasta with Mushrooms and Dried Tomatoes
In the original version of this simple but elegant dish of bowtie pasta, mushrooms, and dried tomatoes, the ingredients are enveloped in a rich cream sauce. I've streamlined and veganized it by making a creamy sauce of low-fat white beans instead. Serve with a colorful salad and fresh crusty bread. Photos by Hannah Kaminsky. [Read more...]
Ragout of Broccoli Rabe with White Beans and Porcini Mushrooms
This earthy stew of broccoli rabe, beans, and mushrooms is quick to prepare, and is good served on its own in shallow bowls with crusty bread, or over pasta or polenta. Adapted from Wild About Greens by Nava Atlas.
Summer Squash with Corn and Green Chiles
The combination of fresh summer squash and corn, flavored with garlic and chiles, is simply delicious. This is a delightful side dish in late summer, when fresh corn and squashes are at their peak of abundance and flavor. This is good served with quesadillas or other Southwestern dishes, as well as simple bean dishes. [Read more...]
Colorful and Creamy Potato Salad
Whether you're in need of a side dish for an everyday dinner or looking for a dish to share at a potluck or outdoor meal, you'll find this lively potato salad quite pleasing. Green peas, bell peppers, olives, and herbs enliven a classic salad. Photos by Evan Atlas. [Read more...]
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