This delightful pilaf/salad combining Israeli couscous, tomatoes, avocado, and stone fruit is from Vegan Holiday Kitchen.* Israeli couscous is one fun little pasta. It's round and quick-cooking, and has a very pleasant mouth feel. Look for it in bulk in natural foods stores, or in the Middle Eastern section of the international aisle in well-stocked supermarkets. Photo by Susan Voisin, FatFree Vegan Kitchen. [Read more...]
Search Results for: fresh veg
Stir-Fried Tofu with Spring Greens
This easy stir-fry highlights fresh, quick-cooking spring greens, combined with tofu. See the note below for suggestions on which leafy greens to use; you can vary it each time. My favorite is baby bok choy! [Read more...]
Marinated Black-Eyed Peas
Black-eyed peas have been an important staple of Southern cookery since they came to southern shores as part of the slave trade from Africa. This appetizing salad hails from traditional Texas home cooking, hence its colloquial name "Texas Caviar." Serve in small quantities to add protein to the plate, almost like a relish. Double the recipe to make more of a potluck-sized serving. Photos by Evan Atlas. [Read more...]
Chickpea Salad with Tomatoes and Basil
This easy chickpea salad, filled with flavorful tomatoes and aromatic basil, makes a good lunch on its own with whole grain bread and fresh fruit. It's a great companion to many Italian-style pasta dishes or simple grain dishes during the cooler months, especially if the meal needs a protein boost. It's also good with pasta salads or potato salads as part of a summer meal, served with a cold soup or fresh corn. It's especially good with ripe summer tomatoes, though off season you can use tomatoes on vine or hydroponic tomatoes. [Read more...]
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...]
Quinoa with Cabbage and Green Beans
Here's an easy dish to highlight super-nutritious quinoa. With a flavorful sauté of onion, cabbage, and green beans, this needs very little in the way of seasoning. Serve with a simple bean dish and a colorful salad or slaw for an easygoing meal. Photos by Hannah Kaminsky. [Read more...]
Pineapple Coconut Noodles
You can get all the ingredients for this fast, fresh-tasting noodle dish in the Asian foods section of any well-stocked supermarket or natural foods store. Photo courtesy of the blog My Electric Ride. You can serve this as suggested in the photo with steamed broccolini or broccoli, and thinly sliced red cabbage for a dazzling effect. [Read more...]
Tofu Eggless Egg Salad
Tofu Eggless "Egg" Salad is one of our favorite vegan food transformations. Made with firm tofu and vegan mayonnaise instead of hard-boiled eggs and eggy mayo, this a treat on fresh bread or stuffed into pita. You can also dollop it onto a green salad for extra protein. Photos by Evan Atlas.
Creamy Chilled Avocado Soup
Requiring no cooking, this creamy chilled avocado soup is remarkably refreshing on a hot summer day. It's best eaten on the same day as it is made, since avocado discolors and does not keep well under refrigeration once peeled. This raw soup makes a great opener for a Southwestern-style meal of burritos, enchiladas, or the like. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photos by Hannah Kaminsky. [Read more...]
Quinoa, Black Bean, and Corn-Stuffed Peppers
Quinoa, black beans, and corn add up to a hearty filling for vegan stuffed peppers. Since you've got the oven going at 400º F, you may as well roast your favorite combination of veggies at the same time. Broccoli, cauliflower, eggplant, portobello mushrooms, hard or tender squashes, and fennel are all good choices. A simple coleslaw or other slaw-style salad goes well with these, whether or not you serve with roasted vegetables. Photos by Evan Atlas. [Read more...]
Pasta with Spinach, Chickpeas, and Sun-Dried Tomatoes
Pasta combined with greens and beans is a classic combo, and this one featuring spinach and chickpeas, embellished with sun-dried tomatoes, is a tasty take on this trio. You need only a salad and some crusty bread to accompany this hearty pasta dish that's welcome all year around. Photos by Hannah Kaminsky. [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.
Thai Coconut Tempeh with Pineapple Salsa
This Thai Coconut Tempeh dish was inspired by a chicken recipe in a recent issue of Martha Stewart Living. I was lured in by the words "coconut" and "pineapple," and the recipe was easily veganized by swapping out chicken for tempeh and fish sauce for tamari. I also added some vegetables to the dish to give it a nutrient boost, and served it with a side of sautéed kale, because every meal should contain some greens. Contributed by Dianne Wenz of VeggieGirl.
Kañiwa Confetti Salad
Kañiwa is, like quinoa (to which it is related), a super-nutritious ancient grain from South America. It's an excellent source of protein and amino acids, is exceptionally high in iron, and is gluten-free. Dark reddish-brown in color and about half the size of a tiny quinoa seed, kañiwa cooks up quickly to resemble a smaller version of red quinoa. [Read more...]
Mandarin Orange Salad
This Asian-inspired salad is loaded with juicy mandarin oranges, crunchy jicama and almonds, and drizzled with a homemade sesame ginger dressing. Yum!
If you're craving something light and healthy, yet still packed with delicious flavor, this simple Mandarin Orange Salad is just the ticket.
This tasty salad is loaded with fresh greens and juicy mandarin oranges. Toss in some jicama and sprinkle with slivered almonds for the perfect crunch. And then drizzle it with a homemade sesame ginger dressing. Oh my!
This easy vegan dinner salad is:
- Simple to make with just a handful of ingredients.
- Ready in 10 minutes!
- Vegan, vegetarian, and gluten-free.
This has become one of my all time favorite vegan salads. If you love it too, be sure to check out these other tasty ideas:
- Mixed Greens Salad with Beets
- Mango Lentil Salad with Cilantro Lime Dressing
- Beet, Cucumber, and Orange Dressing
Photos by Evan Atlas.
Recipe
Mandarin Orange Salad
This Asian-inspired salad is loaded with juicy mandarin oranges, crunchy jicama and almonds, and drizzled with a homemade sesame ginger dressing. Yum!
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Servings:
Ingredients
- 6 ounces mixed baby greens
- 1 jicama peeled and diced
- 6 stalks bok choy with greens
- 3 mandarin oranges sectioned, or use one 12 oz can of canned mandarin oranges
- 2 scallions cut into 1-inch sections
- ⅓ cup toasted slivered almonds
Sesame Ginger Dressing
- ⅓ cup neutral vegetable oil such as safflower or sunflower oil
- 2 tablespoon dark sesame oil
- ⅓ cup apple cider vinegar can substitute rice vinegar or white wine vinegar
- 1 tablespoon agave nectar
- 1 tablespoon tamari or soy sauce
- 2 teaspoon ginger grated fresh or jarred
- 1 tablespoon sesame seeds
- salt and pepper to taste
Instructions
- Combine all the ingredients in a serving bowl and toss together.
- In a small mixing bowl, combine all salad dressing ingredients. Whisk to combine.
- Drizzle dressing over salad and toss to coat. Serve.
Notes
You can substitute two baby turnips in place of the jicama, or 4 large celery stalks in place of the bok choy, if you have difficulty finding those ingredients.
Nutrition (Estimate per Serving)
Calories: 301kcalCarbohydrates: 43gProtein: 6gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 0.003gSodium: 44mgPotassium: 761mgFiber: 12gSugar: 24gVitamin A: 3967IUVitamin C: 118mgCalcium: 122mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
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.
Rotelle with Tomatoes, Artichokes, and Basil
Here's a summer pasta dish that's perfect for using all those ripe, juicy tomatoes from the garden or farm market. Teamed with artichokes, this makes a quick and tasty dinner. Serve with Summer Squash, Green Bean, and Chickpea Salad and fresh corn. Photo by Hannah Kaminsky. [Read more...]
Cold Soba (Buckwheat Noodles) and Cucumber Salad
This simple Asian-flavored cold noodle dish is delicious even without the parsley or cilantro sauce, though I highly recommend it. Hearty soba (buckwheat) noodles mingle with refreshing cucumber, and as an added bonus, these noodles are naturally gluten-free. That being said, you can substitute udon or any long whole-grain pasta for the soba. Photos by Evan Atlas. [Read more...]
Skillet Potato and Tempeh Hash
A hearty vegan spin on a "meaty" classic, this skillet hash of potatoes and high-protein tempeh (embellished with bell pepper and kale) is as good served as a quick dinner as it is an offbeat and hearty breakfast. For breakfast or brunch, serve with fruit; add whole-grain bread for a heartier meal. For a quick dinner, serve with an abundant tossed salad, whole grain bread, and orange slices. Photos by Evan Atlas. [Read more...]
Curried Potatoes with Peas and Cashews
Peas and cashews lend a subtle sweetness to this curried potato dish. Once you've got the just-done potatoes ready, the rest of the dish comes together in no time. For an enticing meal, serve with Couscous Pilaf with Apple and Dried Fruits, and pass around a spicy chutney for a nice touch. Photos by Evan Atlas. [Read more...]
Roasted Seitan, Peppers, and Portobellos
This hearty Roasted Seitan, Peppers, and Portobellos dish is super easy to throw together, yet festive enough for special occasions. It makes for a great centerpiece for vegan Easter dinner or a Christmas menu!
When you're preparing a multi-course meal, it's so nice when the entree can be made at the last minute with little hands-on time. This roasted seitan dish is exactly that! Prep the ingredients in 15 minutes and then set it to cook for half an hour-it's that simple.
How to Make Roasted Seitan, Peppers, and Portobellos
- Preheat the oven.
- Mix together seitan, bell peppers, zucchinis, olive oil, and teriyaki marinade. Transfer to a roasting pan.
- Roast 15 minutes, stirring occasionally. Add scallions, then roast 5-10 minutes.
- Transfer mixture to a serving container. Season and keep covered until serving.
Roasted Seitan, Peppers, and Portobellos FAQs
Is seitan gluten-free?
Seitan is NOT gluten-free. In fact, seitan is pretty much 100% wheat gluten! Do not feed this dish to any of your celiac friends and family.
However, you can substitute the seitan in this dish for tofu or tempeh. All tofu and most tempeh are gluten-free, so check the labels before using. Additionally, you will want to check your teriyaki marinade's label to make sure that it is also gluten-free if you want to make this dish celiac-friendly.
More Recipes
- Explore more seitan recipes here on VegKitchen.
- Mushroom lovers, rejoice! Here are more mushroom recipes for you.
Recipe
Roasted Seitan, Peppers, and Portobellos
This hearty Roasted Seitan, Peppers, and Portobellos dish is super easy to throw together, yet festive enough for special occasions. Recipe adapted from Vegan Holiday Kitchen.
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Servings:
Ingredients
- 2 lbs seitan cut into bite-sized chunks
- 1 red bell pepper cut into wide strips
- 1 yellow bell pepper cut into wide strips
- 2 medium-small zucchinis sliced ½ inch thick
- 8-10 oz portobello mushrooms stemmed and sliced
- 2 tablespoon olive oil
- ½ cup teriyaki marinade store-bought or homemade
- 3-4 scallions thinly sliced
- freshly ground pepper to taste
- dried hot red pepper flakes optional, to taste
- ¼ cup fresh parsley minced
Instructions
- Preheat the oven to 400º F.
- In a large mixing bowl, combine the seitan, bell peppers, zucchinis, olive oil, and teriyaki marinade. Stir together. Transfer to a roasting pan.
- Roast in the oven for 15 minutes, stirring occasionally. Stir in the scallions, then roast for 5 to 10 minutes longer or until the seitan and vegetables have a few charred spots.
- Transfer the mixture to a serving container. Season to taste with pepper and optional dried hot red pepper flakes. Sprinkle with parsley and keep covered until serving.
Nutrition (Estimate per Serving)
Calories: 192kcalCarbohydrates: 12gProtein: 27gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 1206mgPotassium: 357mgFiber: 3gSugar: 5gVitamin A: 796IUVitamin C: 58mgCalcium: 22mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Photos by Susan Voisin.
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.
Homemade Seitan
Store-bought seitan is usually excellent, but it can be expensive. Using pure gluten flour is a shortcut to a homemade version that's not difficult to make. This recipe may be idiosyncratic, but it works well and with practice produces seitan that's chewy but not overly tough. Whenever I make this, I freeze half. It's nice come across and use it a few weeks later. [Read more...]
Taco Soup
The presentation of this easy, offbeat soup, filled with spiced beans and grain (quinoa or bulgur) is like a taco turned inside out, is fun and dramatic. It's perfect for a chilly weeknight meal, served with a colorful salad and a green veggie. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photo by Theresa Raffetto. [Read more...]
Singapore-Style Tofu Yellow Curry with Rice Noodles
Characteristic of some Southeast Asian cuisines is the overlapping of Asian and Indian influences. This is true here in this tasty and pleasantly offbeat noodle dish that is seasoned with both soy sauce and curry. Fine Asian rice noodles are now available in a whole grain variety. Photos by Hannah Kaminsky.
Orzo or Rice-Stuffed Bell Peppers
Stuffed bell peppers are a favorite comfort dish, and it's so easy to create vegan variations. Orzo, a tiny, rice-shape pasta, makes a nice filling, as does medium-grain brown rice. With the addition of green peas and fresh herbs, this makes a satisfying main dish. Photos by Rachael Braun.
Simple Sautéed Garlicky Greens (Kale, Collards, or Chard)
This is a basic way to prepare sautéed chard, kale, or collard greens — the classic olive oil and garlic sauté. Sometimes simple is best; this is definitely true when it comes to something as good as leafy greens! [Read more...]
Amaretto Strawberries
This dessert of amaretto-soaked strawberries is almost embarrassingly simple, yet luscious and low in fat. Amaretto is a liqueur made from almonds. It's a good way to serve this fruit during strawberry season. Photos by Evan Atlas. [Read more...]
Kale, Yellow Squash, and Sweet Potato Stew
As everyone knows, greens are good for you, and with its high calcium content, kale is a standout. In this stew, the deep greens contrasted with the yellow of the squash and the orange of the sweet potato, makes this an attractive and nourishing dish for the autumn harvest. [Read more...]
Kale, Cucumber, and Pineapple Smoothie
Here's a pleasing combination for a green smoothie - kale and pineapple, with the added cleansing benefit of cucumber. Prepare to be refreshed and hydrated! This makes about two 12-ounce servings. Photos by Hannah Kaminsky. [Read more...]
Double-Orange Chocolate Chip Muffins
These pretty streusel-topped vegan chocolate chip muffins are not only delectable, but contain a dose of Vitamin C from fresh orange juice as well as concentrated orange juice. The concentrate also contributes sweetness as well as color. Photos by Rachael Braun. [Read more...]
Quinoa Tabbouli Salad with Black Beans
We can't seem to get enough of tabbouli-style salad. Though the traditional recipe calls for couscous or bulgur, quinoa tabbouli salad is fantastic (bonus — it becomes gluten-free). You can use red, tan, or black quinoa, or a combination. Embellished with black beans, this makes a high-protein salad that's hearty enough to be a main dish, especially for a summer meal. Delicious served with hummus, rice-stuffed grape leaves, and fresh pita. Photos by Evan Atlas. [Read more...]
Summer Garden Quinoa Salad
This simple salad is somewhat akin to tabbouli, but it’s more about the ripe summer tomatoes and other garden veggies. It’s also a great way to use up leftover quinoa, so the amount used in the salad is flexible. Make sure to use the most flavorful summer tomatoes for best results! [Read more...]
Simple Sesame-Roasted Asparagus
Sometimes simple can be sublime, as in the case of this basic side dish of sesame-roasted asparagus. Roasting brings out the special flavor of asparagus like nothing else can. Aside form enjoying this just as is, you can also cut the asparagus up once it's roasted, and toss into a mixed greens salad or into cooked grains.
Silken Tofu or White Bean Scalloped Potatoes
Here's a deceptively rich-tasting version of scalloped potatoes. It's made with a creamy sauce of silken tofu or white beans (canellini or Great Northern), minus the bother of making a flour-thickened white sauce. Simple and comforting, it's a great Thanksgiving dish for the vegans in the family, especially if you have your potatoes prepared beforehand. Serve with a green veggie and colorful salad. [Read more...]
Spinach, Leek, and Potato Matzo Gratin
This dish closely resembles layered matzo casseroles, called minas, which are commonly served at Sephardic Seders. They consist of layered matzos, vegetables, and cheese. With optional Daiya cheese, or no cheese at all, it's a tradition well worth adopting (and adapting) for the vegan Passover Seder. Photos by Hannah Kaminsky. Adapted from Vegan Holiday Kitchen. [Read more...]
Blackberry Lettuce Smoothie
This refreshing smoothie with the offbeat combination of lettuce and blackberries is from The New Green Smoothie Diet: Going Green Never Tasted so Good,* by Hilary Greenleaf, reprinted with permission. [Read more...]
Mixed Greens Salad with Avocado, Apples, and Baked Tofu
This luscious salad adds substance to a meal when served with light main dishes, and makes a nice at-home lunch on weekends and holidays. This is a tasty salad to stuff into a pita or wrap up. Or, for a light meal, serve with soup and fresh bread. [Read more...]
Creole Orange Rice
Here's a light and lilting rice side dish, inspired by an old New Orleans Creole recipe. It abounds with a symphony of citrus notes - orange juice, orange zest, and tiny orange sections. Adapted from Great American Vegetarian by Nava Atlas. Photos by Hannah Kaminsky. [Read more...]
Mushroom, Spinach, and Cheddar Wraps
Spinach and mushrooms are nicely flavored with vegan cheddar-style cheese in these delectable wraps. For an easy meal, serve with baked or microwaved potatoes or sweet potatoes and a colorful salad. Adapted from The Vegetarian 5-Ingredient Gourmet. Photos by Rachael Braun. [Read more...]
Quinoa with Edamame and Oranges
Tiny orange sections provide a surprising burst of sweetness in this high-protein grain dish. It's flexible, too—use a different grain if you'd like (this is adapted from a rice dish in Vegan Express); use a different green other than bok choy (kale would work); and if you can't find edamame or prefer not to use these tasty green soybeans, substitute green peas. It's a great everyday kind of dish, and is festive enough to serve at special occasions. Photos by Hannah Kaminsky.
[Read more...]
Pasta Salad with Black-Eyed Peas and Corn
Here's an appealing cool salad that combines the familiar flavors of cold pasta, black-eyed peas and fresh corn, embellished with peppers and fresh herbs. This is a great pasta salad for everyday meals as well as company fare for summer. [Read more...]
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