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Home » You searched for fresh veg

Search Results for: fresh veg

Vegan Dinner Ideas: Mid-September

September 11, 2017 by Nicole @ VegKitchen Leave a Comment

Potato, Corn, and Green Chile Soup

Fall is trying to sneak its way into the air; is your palate is ready? At the first hint of autumn I'm ready to turn on the oven to bake sweet and savory fare, and make soups. Potatoes, Corn, and Green Chile Soup is a perfect transitional soup, making use of fresh corn and tomatoes while at the same time serving as warming and comforting fare. Make a big pot of it and enjoy it for a couple of nights' worth of dinners with a salad or salad-y wraps. [Read more...]

Egg-Free (Vegan) Challah

September 11, 2017 by Nicole @ VegKitchen 49 Comments

Egg-free vegan challah

It took a while for a virtual non-baker like me to get the hang of baking without eggs, but I did. One of my first projects was to learn how to bake vegan challah because I wanted my son to continue to enjoy his favorite Friday night ritual, safely. I found that it was easier, safer, and tastier to make it myself, rather, than to relentlessly ask questions at the bakery which only yielded nonchalant responses that could result in a potentially life threatening episode.

Often, my guests ask me for this recipe and as part of my mission, I now pass it on to you. Another benefit of this challah (aside from the fact that it is ridiculously simple) is that it is cholesterol-free for those family members or guests who are on restricted diets. Enjoy! Recipe by Rachel Orenstein Packer. Photos by Hannah Kaminsky. [Read more...]

Vegan Sweet Potato Pie

September 10, 2017 by Nicole @ VegKitchen Leave a Comment

Vegan Sweet Potato Pie

Vegan sweet potato pie, made with silken tofu, sets up beautifully when baked. The cheering color makes it perfect for fall or winter occasions. Pie crust sizes vary, so if excess filling remains after pouring into the crust, fill a ramekin or two, and bake at the same time as the pie to make mini-puddings. Photos: Hannah Kaminsky. [Read more...]

5 Best Vegetables for Acid Reflux and Heartburn — and a Smoothie

September 7, 2017 by Nicole @ VegKitchen 12 Comments

Spinach, pineapple, and sprouts smoothie

It is a well-known fact that diet plays a decisive role in the annoying symptom known as heartburn or acid reflux - often as a trigger, or root cause.

Changing your diet can help resolve heartburn symptoms for the long run. Some foods have substantial alkaline effects that help alleviate acid reflux quickly and effectively.

Here, we'll discuss the 5 best vegetables for acid reflux and heartburn - remedies you'll find in any produce section or farm market.

Studies are now showing us that certain unexpected vegetables are in fact great home remedies for acid reflux symptoms. The same studies are also showing that other groceries have so far been overrated as heartburn remedies. 

At the end of the article we'll show you an easy and tasty anti-heartburn smoothie recipe, which combines the power of all these natural ingredients.

veggies for heartburn

Home Remedies or drugs?

There are many potential causes for heartburn, and you should always talk to your doctor about the possible root cause. But what can be done if you have acute heartburn right now? 

One option is medication, like antacids or PPIs. I assume, as you found your way to this site, that this isn't your goal. And that is very good! Many of the available drugs will indeed help against heartburn, but will often cause more severe or risky side effects.

And here I want to emphasize the "home" in remedy. Ideally you want an effective remedy that you already have at home for other reasons (like food for example).

The goal of this article is to present you with 5 vegetables, which almost everyone already has at home and which are excellent remedies for heartburn, as recent studies show. They act as natural antacids to neutralize stomach acid.

Vegetables for neutralizing stomach acid

Out of pure interest, I always keep one eye on the study situation around acid reflux and heartburn. Because of that I have recently encountered two very interesting, fairly recent studies of that topic.

  • Study 1 (December 2016)
  • Study 2 (April 2017)

Both studies research how effectively certain foodstuffs can be used as antacids (for neutralizing stomach acid).

These foods support restoring the natural gastrointestinal balance and the function of this tract. They help buffer the acid reflux, support the digestion process, reduce the burning sensation and soothe the inflamed stomach lining.

The study investigates the antacid effect of several foodstuffs and compares their effects to water and to the active controls: sodium bicarbonate and a marketed antacid (ENO). The foods used during this study were broccoli, cucumber, kale, radish, lemon juice, cold milk and curd.

While lemon juice unsurprisingly fails to deliver antacid effects, all the other foods - broccoli, cucumber, kale, radish, and spinach - proved to be strong antacids. 

However, I would like to expressly point out the risks of milk and curd as home remedies for heartburn.

Although these have a positive effect on many people in the short term, as the studies have shown, they are unsuitable for safely fighting heartburn. Cow's milk is both difficult to digest and relatively greasy, and therefore remains in the stomach for a long time, thus stimulating gastric acid production. Hence, I would not recommend the milk products (milk or curd), nor lemon juice at all.

Both studies conclude that the tested foods have significant antacid effects, and can therefore be recommended as anti-heartburn additives for your own diet. All 5 vegetables are highly alkaline, but also extremely healthy in many other regards.

The 5 winners and the benefits for your health

Here is an overview of the 5 tested vegetables and a summary of their benefits to your health.

Kirby cucumbers

Cucumber

The cucumber includes so-called proteases (enzymes with a protein cleaving function). Thus, cucumber helps to more easily digest protein rich nutrients. The enzymes also clean the intestine by killing bacteria. 

Additionally, there are antioxidant substances in a cucumber, which reduce for example the risk of heart diseases.

The cucumber is also one of the most calorie-free foods: one hundred grams contain only about 12 calories. This is mainly due to the high water content (about 95%). So a cucumber can also be a pretty good thirst quencher.

Furthermore, it contains not only water, but also many vitamins such as B (stress control), C (antioxidant - good for the heart), E and minerals like iron, calcium, phosphorus, zinc, magnesium, potassium (sustain healthy blood pressure).

Please note that most of the vitamins actually are in the cucumber peel. So it's best to buy untreated cucumbers or to wash them very well, and eat the skin. And if you use the cucumber as a smoothie or shake ingredient, it is best to blend it with its skin still on.

With regard to heartburn, cucumbers are an alkaline food and thus neutralize acid in the body by increasing the pH value.

Who knew cucumbers were so healthy?! They're also tasty - try them in this hummus and cucumber wrap or this watermelon cucumber cooler.

Fresh spinach in a bowl

Spinach

Spinach helps against heartburn, as we have shown in the studies above. But this is only one of many benefits of this amazing vegetable.

The alkaline characteristics of the spinach are crucial with regard to heartburn and make it an excellent antacid. But this characteristic is just one of many health benefits.

In short, according to a study by the University of Manchester, spinach is extremely healthy and first and foremost protects the eyes in two ways:

  • By a very high percentage of beta carotene, spinach protects against night blindness.
  • Through the contained lutein, spinach also protects against AMD, an age-related eye disease.

With one serving of spinach, you cover your daily requirement of beta carotene, vitamin K, fiber and manganese, as well as about half of the magnesium requirement.

Spinach also contains various antioxidants. These have been proven to possess anticancer properties (skin cancer, stomach cancer, breast cancer and prostate cancer).

Furthermore, the magnesium contained in the spinach helps the cardiovascular system by regulating the blood pressure. Even one portion raw spinach salad is sufficient to lower high blood pressure within a few hours.

And if you're looking for some new ways to eat all that spinach - check out this vegan spinach artichoke dip or this Mediterranean Spinach.

Kale - fresh bunch curly

Kale

Kale is also a vegetable with highly alkaline properties and therefore suitable as a natural remedy for heartburn.

But just like the other vegetables listed here, this is just the tip of the iceberg. Kale is generally extremely healthy. It contains lots of vitamin K and C, iron, calcium and many antioxidants.

Due to the high quality of the contained protein, it is often recommended as a healthy alternative to animal proteins. As studies prove, kale is a true superfood and possesses various healing effects.

I love kale - this massaged kale salad and this white bean and kale skillet are two of my favorite ways to enjoy it.

Broccoli on white

Broccoli

Broccoli is highly alkaline as well and therefore a strong antacid - an excellent food for heartburn. But this is just its side job, so to speak.

Broccoli is also extremely healthy and is one of the great vegetables that have been shown to have a preventive and combative effect on a wide variety of cancers (Study 1 - Ohio State University, Study 2 - University Hospital of Heidelberg/Germany).

However, this topic is beyond the scope of this article. If you are interested in all the details of the anti-carcinogenic properties of the broccoli, I can recommend this summary page from Greenmedinfo to launch for your further reading.

But apart from this sensational property, broccoli can do so much else for your health:

  • It strengthens the immune system by possessing a high proportion of beta-carotene, zinc and selenium.
  • Broccoli supports the fight against diabetes. The low sugar and high fiber content can be used to minimize insulin requirements.
  • The risk of heart disease and stroke is minimized due to lutein, B6 and folate.
  • Broccoli contains a lot of vitamin K and the calcium content is even higher than many dairy products. This helps build and maintain a healthy bone structure.
  • The amount of potassium, calcium and magnesium supports the regulation of blood pressure.
  • It's even known to be a cold remedy, thanks to the vitamin C, antioxidants and inflammation inhibitors.

For tasty broccoli ideas, check out these peanut noodles with broccoli slaw or this Thai Red Curry.

Daikon radishes

Radish

Radish is a great remedy for heartburn, as already noted above, and it's also very healthy for other reasons. Not everyone likes this root vegetable because of its spiciness.

This characteristic flavor stems from the radish containing a high amount of mustard oils, which are an additional help against your heartburn.

Varieties of radish include horseradish, daikon, red radishes, and many others. Mustard oils soothe the stomach and also lower the production of stomach acid.

Furthermore, the mustard oils have a healing effect on bile and the liver.

Other benefits of radishes are a low calorie and fat content, as well as being rich in vitamin C. Approximately half the daily requirement is covered by just 200 g of radish.

Need a radish recipe? This green pea and radish salad is a winner.

Anti-reflux vegetable smoothie

Anti-Heartburn Smoothie

How about a wonderful, extra-healthy anti-heartburn smoothie made from all of the above ingredients? For me this has worked wonderfully against heartburn, whenever I've had some in the past weeks. And it tastes a lot better than you'd think!:

Makes: 1 green smoothie

  • A handful of raw spinach (regular or baby spinach
  • 3 to 4 broccoli florets (uncooked),
  • 1 leaf of kale - fresh and without stems (because of the tough fibers it's best to chop it a little, unless you have a very powerful blender).
  • ½ cucumber
  •  3- or 4-inch piece horseradish or a handful of regular radishes, chopped (depending on your taste and spiciness of the radish, you can vary the quantity).
  • Water as needed
  • ½ peeled orange to sweeten, optional

Combine everything in a blender. Blend until completely smooth, and enjoy!

Say good bye to your heartburn and enjoy the many other benefits of the vegetables in this green smoothie.

Let us know what you think, and the results if you use the recommendations here to combat acid reflux. What will you try? Broccoli, cucumber, spinach, radish, kale or maybe our smoothie with all the ingredients?

Learn more about vegan nutrition and healthy eating here.

Shortcut Vegan Shepherd's Pie

August 22, 2017 by Nicole @ VegKitchen Leave a Comment

Shortcut Vegan Shepherd's Pie

A vegan shepherd's pie is a wonderful choice as a holiday centerpiece - especially Thanksgiving and Christmas - or as a dish to take to a potluck. To prove the point, our Lentil and Mushroom Shepherd's Pie is one of our most popular recipes. And though it isn't at all difficult, judging by how many people have made it and served it, it's admittedly a bit of a project. For holidays and special occasions, that's fine - we like to pull out all the stops and put our best foot forward.

But these days, we'd like to cater to the extremely time-crunched (and okay, the very lazy) who'd like to make and share such satisfying dishes, so here's a brilliant shortcut vegan shepherd's pie, which cuts out the most time-consuming step - peeling, dicing, cooking, and mashing the traditional potato topping. Instead, we'll use frozen cauliflower and just whip it up in a food processor or blender. Using lentil soup instead of plain canned lentils adds more flavor. [Read more...]

Hearty Vegetable Pot Pie

August 20, 2017 by Nicole @ VegKitchen 87 Comments

Hearty Vegetable Pot Pie

Everyone loves the nostalgic classic, vegetable pot pie. Many VegKitchen readers have let us know that this mild dish of hearty veggies enclosed in pie crust is on their regular cool-weather meal rotation; it's also a crowd-pleasing vegan option for a Thanksgiving or Christmas menu.

Using prepared whole-grain pie crusts makes pot pies a snap to prepare. We like to take them out of the tins they come in, and place them in a similar-sized pie pan. Adapted from The Vegetarian Family Cookbook by Nava Atlas. This recipe makes two pies, for at least 12 servings. For a smaller crowd, to make one pie, halve the recipe. Photos by Hannah Kaminsky

[Read more...]

Vegan Dinner Ideas: Early August

August 7, 2017 by Nicole @ VegKitchen 1 Comment

Cold pasta with fresh tomatoes and basil

When August rolls around, it's all about the holy trinity of produce - tomatoes, corn, and summer squash (zucchini, yellow squash, and others). This week's vegan dinner ideas focus on these three great late summer veggies for delicious fresh meals. First up, the companionable summer duo-tomatoes and basil-becomes quite a delicacy when teamed with pasta. Serve Cold Pasta with Tomatoes and Basil (above) with corn on the cob for a simple meal. [Read more...]

Vegan Poutine (Gravy-Covered Cheese Fries)

August 3, 2017 by Nicole @ VegKitchen Leave a Comment

Vegan Poutine

Poutine is a Canadian fast-food specialty with roots in Quebec. Basically it's French fries smothered in gravy and covered with cheese, or rather, cheese curds - whatever those are. This vegan poutine recipe swaps out a beefy gravy for a veg version, and nondairy cheddar shreds for the curds.

Admittedly, poutine (vegan or not) is kind of like enjoying movies that are so bad they're good - liking something a bit weird as a guilty pleasure. If we could have gone full-on vegan hack with this recipe, we would have liked to use a readymade vegan gravy. We're not sure one even exists, but no worries, vegan gravy is super-easy to make - and really, the only from-scratch item in this simple rendition. [Read more...]

Fresh Peach Chutney

August 1, 2017 by Nicole @ VegKitchen 1 Comment

Fresh Peach chutney

Peach season is frustratingly short - that is, that brief period when fresh peaches from your local area are available, not the perfect-looking fruit that's shipped across the country hard as rocks. These ripen into mush, often not very flavorful mush as well. Look for peaches at your local farm markets that already have some give when pressed lightly. They're just right for making fresh peach chutney.

Lots of chutneys are cooked down, but why go there? This combination of fresh fruit (nectarines are just as good here as peaches) and chile peppers strikes just the right balance of sweet and spicy, making a fantastic relish to serve alongside grilled vegetables, curries, and samosas (we used frozen samosas for this delicacy - no way we could have made better ones from scratch!). [Read more...]

Vegan Broccoli Quinoa Casserole

July 23, 2017 by Nicole @ VegKitchen 51 Comments

vegan broccoli quinoa casserole

This easy vegan broccoli quinoa casserole of made out of quinoa, broccoli, and vegan cheese makes for a dish that's both nourishing and comforting. Serve with baked sweet potatoes (start the sweet potatoes in the oven about 45 minutes before starting to bake the casserole) and a salad of dark greens and ripe tomatoes. Photos by Hannah Kaminsky. [Read more...]

BBQ Tempeh Salad with Vegan Ranch Dressing

July 17, 2017 by Nicole @ VegKitchen Leave a Comment

BBQ tempeh salad with creamy ranch dressing

This tasty tempeh salad makes a delicious weeknight vegan dinner! It's loaded with BBQ marinated tempeh, fresh veggies, creamy avocado, and topped with a homemade vegan ranch dressing. So good!

BBQ tempeh salad with creamy ranch dressing

I just can't get enough of this flavor packed salad! The contrast of the hearty BBQ tempeh croutons and crisp veggies with the creamy vegan ranch dressing is totally addictive!

The barbecue-flavored tempeh would make any salad hearty and satisfying- and it really takes this from a side dish to something that's completely dinner worthy.

I think it made be my new favorite vegan salad!

tempeh salad being served

Tips & Tricks

If you're new to cooking with tempeh, be sure to check out my tempeh guide too. This staple vegan ingredient is made from fermented soy, and is absolutely loaded with healthy protein.

If you're up to the task, it's simple to make your own homemade vegan ranch dressing. But if you prefer a store bought option, I am a fan of the Daiya, Follow Your Heart, or Yo Mama Brands.

Feel free to swap the salad greens to any that you prefer. Spicy arugula would work well in this recipe also!

More Vegan Recipes

And if you love this tempeh salad, be sure to check out these other tasty vegan ideas:

  • Best Vegan Tofu and Tempeh Recipes
  • 20 High Protein Vegan Meals
  • Soba Noodles with Tempeh Croutons
  • Skillet Potato and Tempeh Hash

Photos by Hannah Kaminsky

Recipe

BBQ tempeh salad with creamy ranch dressing

BBQ Tempeh Salad with Vegan Ranch Dressing

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This tasty tempeh salad makes a delicious weeknight vegan dinner! It's loaded with BBQ marinated tempeh, fresh veggies, creamy avocado, and topped with a homemade vegan ranch dressing. So good!
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Servings: 4
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Ingredients

  • 8 ounces tempeh any variety
  • 1 tablespoon olive oil
  • ¾ cup barbecue sauce
  • 1 avocado ripe, peeled and diced
  • 1 head romaine lettuce small, torn or thinly sliced
  • 1 ½ cups baby spinach
  • 1 cup cherry tomatoes halve, or grape tomatoes
  • 1 cup carrots pre-grated or thinly sliced
  • Vegan Ranch Dressing homemade or bottled (see linked recipe for homemade)
US Customary - Metric

Instructions

  • Cut the tempeh into ¾-inch cubes.
  • Heat the olive oil in a medium skillet and sauté over medium heat, stirring often, until beginning to get golden brown.
  • Add ½ cup of the barbecue sauce and sauté, covered (otherwise it might splatter) until the sauce is reduced and starting to brown here and there to coat the tempeh, about 8 minutes. Stir in the remaining sauce and continue to cook for another minute or two. Remove from the heat.
  • In a serving bowl avocado, romaine, baby spinach, tomatoes, and carrots.
  • Dress the salad with vegan ranch or other dressing as desired. Pass around the BBQ tempeh croutons to top individual portions of the salad.

Notes

Vegan Ranch Dressing: Use the linked recipe to make your own homemade vegan ranch dressing. If you prefer a store bought option, I am a fan of the Daiya, Follow Your Heart, or Yo Mama Brands.

Nutrition (Estimate per Serving)

Calories: 362kcalCarbohydrates: 42gProtein: 15gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gSodium: 609mgPotassium: 1235mgFiber: 9gSugar: 22gVitamin A: 20408IUVitamin C: 25mgCalcium: 164mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Chocolate Banana Nice Cream

June 20, 2017 by Nicole @ VegKitchen Leave a Comment

Frozen Chocolate Banana Ice Cream

When summer delivers ice cream weather, we turn to this brilliant three-ingredient recipe: chocolate banana nice cream - naturally vegan and low-fat. Just cut up the bananas, freeze and swirl with your favorite flavors.

Frozen vegan Chocolate Banana Ice Cream recipe

We have some real chocoholics under our roof, but you could use anything-frozen strawberries, blueberries or a little vanilla extract. Bonus - this nice cream is nut-free, soy-free, and gluten-free too!

For more delicious treats, check out our other vegan ice cream recipes or all of our tasty vegan desserts.

Recipe from Frugal Vegan: Affordable, Easy & Delicious Vegan Cooking by Katie Koteen & Kate Kosbee, Page Street Publishing Co. © 2017, reprinted by permission. Photos by Allie Lehman.

Recipe

Frozen Chocolate Banana Ice Cream

Vegan Chocolate Banana Nice Cream

5 from 1 vote
When summer delivers ice cream weather, we turn to this brilliant three-ingredient recipe: chocolate banana nice cream - naturally vegan and low-fat. Just cut up the bananas, freeze and swirl with your favorite flavors.
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Prep Time: 10 minutes minutes
Freezing Time: 1 hour hour
Total Time: 1 hour hour 10 minutes minutes
Servings: 4
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Ingredients

  • 4 bananas peeled, cut into 1-inch pieces and frozen
  • 2 tablespoons unsweetened cocoa powder
  • Nondairy milk just a splash to get things moving in your blender

Optional mix-ins:

  • Hemp seeds
  • Vegan protein powder
  • Almond butter or other nut butter

Optional toppings:

  • Blueberries
  • Strawberries
  • Vanilla
  • Vegan chocolate chips
  • Chopped nuts
  • Fresh fruit
  • Roasted coconut chips
US Customary - Metric

Instructions

  • Drop the bananas, cocoa powder, and nondairy milk into a blender or food processor. Add a small amount of one or two of the optional mix-ins.  Blend until creamy.
  • Serve immediately (or refreeze briefly, see note below) with toppings, if desired.

Notes

Note: The natural consistency of this chocolate banana ice cream is like soft-serve. If you want something more scoop-able, put it in the freezer for up to an hour. Careful, though. If you leave it in any longer than an hour you'll have a giant popsicle, and not in a good way.

Nutrition (Estimate per Serving)

Calories: 111kcalCarbohydrates: 28gProtein: 2gFat: 1gSaturated Fat: 1gSodium: 2mgPotassium: 461mgFiber: 4gSugar: 14gVitamin A: 76IUVitamin C: 10mgCalcium: 9mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Antipasto Platter & Pasta Dinner

June 3, 2017 by Nicole @ VegKitchen Leave a Comment

Vegan antipasto platter & pasta

If it's summer, chances are that company will be coming at some point, and that you'll have to gather your resources and brain cells to make a last minute-meal. Whether it's the in-laws or friends you haven't seen in forever, you'll want that meal to be a crowd-pleaser, designed to impressed.

The dilemma is that it is summer, after all, and you don't want to spend hours in the kitchen. A vegan antipasto platter can be the answer to your warm-weather entertaining quandaries. Served with fresh bread and pesto, it can make an almost instant lunch for four to six. Add a big pot of spaghetti or linguini with good store-bought sauce, and it becomes a fantastic dinner. [Read more...]

Vegan Cream of Tomato Soup

May 31, 2017 by Nicole @ VegKitchen 2 Comments

Vegan Cream of tomato soup

Here's a healthy homemade vegan cream of tomato soup that will remind you of the kind that you might have had from a can when you were a kid - but this one is so much better! This easy and comforting soup is ready for you to enjoy within a half hour, and it's delicious served with vegan grilled cheese sandwiches. Recipe and photos from The China Study Family Cookbook: 100 Recipes to Bring Your Family to the Plant-Based Table by Del Sroufe © 2017, BenBella Books, Reprinted by permission. [Read more...]

Vegan Mac and Cheese

May 27, 2017 by Nicole @ VegKitchen 24 Comments

vegan mac & cheese

This easy vegan mac and cheese is rich and comforting. Using pureed silken tofu as a base makes it super creamy. Boost the nutrition of this comfort food meal by serving with plenty of fresh veggies — this goes well with simply prepared broccoli or kale — and a colorful salad or platter of fresh cut vegetables with dip. For an even healthier sauce, try our Almost-Raw Cheez Sauce, based on baby carrots, raw cashews, nutritional yeast, and other nutrient-dense ingredient [Read more...]

Vegan Gluten Free Recipes from VegKitchen

May 12, 2017 by Nicole @ VegKitchen 3 Comments

Vegan Gluten Free

[three_fourth]It can be challenging to be either vegan or gluten free, but when you're both, it's doubly tricky to find suitable vegan gluten free recipes. VegKitchen offers lots of vegan gluten free recipes for every meal of the day. Use this list as a great resource for easy, everyday recipes to suit both dietary needs.

For all recipes that contain products that have both GF and non-GF versions, (like soy or teriyaki sauces, broth, and tortilla products), read labels carefully to be sure you're using GF versions. Please contact us (form is above right) if we've gotten anything wrong here as far as GF and we will make the correction post haste!

[Read more...]

Vegan 7-Layer Bean Dip

May 5, 2017 by Nicole @ VegKitchen Leave a Comment

Vegan 7-layer bean dip

7-layer bean dip (aka 7-layer Mexican dip) is one of those delicious concoctions that probably has little to do with Mexican cuisine, in the same way that many "Chinese food" dishes are nowhere to be found in China. But it's a heck of a party dip, so we'll take it. This all-vegan 7-layer bean dip is super easy to make and you need not measure precise amounts, just build the layers, make it look nice, and serve with plenty of chips.

This is a fun snack to serve for Cinco de Mayo, Super Bowl and other sports gatherings, or any time you need an accompaniment to margaritas, mojitos, and sangria. [Read more...]

6 Ways to Use Veggie Burgers (Other Than on a Bun)

May 4, 2017 by Nicole @ VegKitchen Leave a Comment

Vegan meatball sub dinner

In our Vegan Food Hacks kitchen, we're fans of using veggie burgers in "meaty" recipes, since many brands are made with grains, beans, pea protein, and vegetables. In contrast, many meat substitute products are based on soy protein isolates, which aren't as good for you. Here's a listing of some of the best veggie burger brands, only one of which is the textured soy protein variety.  Please note; not all veggie burgers are vegan - some contain egg or dairy, so read labels!

We find store-bought vegan veggie burgers incredibly useful and versatile. Of course, they're still great served on whole-grain buns with your favorite condiments, but consider some of these other cool ways to use them as a meal starter. [Read more...]

Vegan "Honey" Glazed Carrots

April 28, 2017 by Nicole @ VegKitchen Leave a Comment

vegan glazed carrots on a sheet pan

These vegan "honey" glazed carrots use agave nectar in place of traditional honey - with delicious results!

vegan glazed carrots on a sheet pan

These vegan honey glazed carrots are one my most favorite carrot recipes, and one of my all time favorite vegan side dishes. Of course, we won't actually use honey since it's not a vegan ingredient.

We will use agave syrup instead of honey, but you won't be able to tell the difference! I make these vegan carrots frequently for my non-vegan family and they are always a huge hit. Even the kids like these!

These vegan honey-glazed carrots are super simple to make. I can get them from fridge to the oven in about five minutes, so I can cook the rest of the meal while these roast. 

Preparing Vegan Honey Glazed Carrots

Start off with a big bunch of carrots. I love the multi-colored ones from the farmers market - they just feel extra fancy. Chop off the tops and slice the carrots lengthwise.

If they are super chunky carrots, you can give them an extra slice. Rinse them, pat dry, and spread on a baking sheet. 

preparing the carrots

Now, you might be realizing at this point that I didn't peel the carrots. That's right! I almost never peel my carrots. The skins contain a ton of healthy nutrients, and they get a tasty little crunch when they're cooked. I enjoy the taste and their healthier this way.

Plus, peeling carrots is a royal pain in the behind. Why put ourselves through that hassle when it's not necessary?

Then, you just toss the carrots in some olive oil, agave syrup, and balsamic vinegar. The agave syrup is our secret vegan substitute for the honey in these honey-glazed carrots! Sprinkle with salt and pepper, and roast the carrots for 30-45 minutes. So easy and so delicious. 

vegan glazed carrots on a sheet pan

More Vegan Recipes

If you love these carrots, be sure to check out these other delicious vegan recipe ideas:

  • My Favorite Vegan Carrot Recipes
  • Cinnamon Roasted Baby Carrots
  • Vegan Carrot Cake Bliss Balls

Recipe

vegan glazed carrots on a sheet pan

Vegan Honey Glazed Carrots

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These vegan "honey" glazed carrots use agave nectar in place of traditional honey - with delicious results!
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Prep Time: 5 minutes minutes
Cook Time: 40 minutes minutes
Total Time: 45 minutes minutes
Servings: 4
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Ingredients

  • 1 lb carrots fresh
  • ½ cup agave nectar
  • 2 tablespoon balsamic vinegar
  • olive oil
  • salt
  • black pepper
US Customary - Metric

Instructions

  • Chop the tops off carrots, and slice lengthwise. Rinse and pat dry. Spread carrots on a large baking sheet, in a single layer.
  • Drizzle carrots with olive oil and toss until lightly coated.
  • Drizzle with the agave syrup and balsamic finger. Toss again until all the carrots are coated in the mixture. Sprinkle with salt and pepper.
  • Bake for 30-45 minutes, until carrots are tender and browned.

Nutrition (Estimate per Serving)

Calories: 139kcalCarbohydrates: 33gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 81mgPotassium: 373mgFiber: 3gSugar: 25gVitamin A: 18944IUVitamin C: 11mgCalcium: 40mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

10 Easy Vegan Pizza Recipes

April 20, 2017 by Nicole @ VegKitchen 3 Comments

garlicky vegan margherita pizza recipe

Pizza is such a fun and easy main dish to make at home, now that great crusts and sauces are available to get you started. Just add veggies and you have a family friendly vegan dinner!

Here are our favorite easy vegan pizza recipes from all around the web.

garlicky vegan margherita pizza recipe

Garlicky Fresh Tomato and Basil Pizza is a fresh take on the classic fresh tomato and basil pizza known as Margherita. This variation is packed with extra flavor from garlic and black olives.

Vegan Broccoli, mushroom, and dried tomato pizza

Broccoli, Mushroom, and Sun-Dried Tomato Pizza uses plenty of broccoli, making this easy pizza a nourishing meal. Serve a big salad with mixed greens and plenty of raw veggies, embellished with olives and chickpeas. Use as many of the shortcuts as you'd like, making this a super-quick preparation.

mexican pizza recipe

Layer on the Southwestern flavors in this playful Mexican Pizza. Serve with a colorful green salad and garlic-sautéed greens. This recipe doubles easily. 

Vegan vegetable pesto pizza

Verdant Veggie Pesto Pizza is piled generously with broccoli, bell pepper, and zucchini. And in place of the usual tomato sauce, this one features a delectable spinach-miso pesto as the base.

Arugula Salad Pizza

Arugula Salad Pizza is a fresh green salad and whole grain pizza all in one meal that you can whip up in 45 minutes. Now that's quick and delicious eating for even the busiest night of your week!

Spinach or arugula and olive pizza

Mixed Olives and Spinach or Arugula Pizza is healthy and has great flavor. Do try finding the pepperjack or other spicy vegan cheese, which gives this a bit of a kick.

White vegan pizza with sweet potato, onions, and olives recipe

White Pizza with Sweet Potato, Onions, and Olives is a delectably different kind of pizza. Combined with most any kind of salad, this pizza makes a delicious cool-weather dinner.

Vegan onion and olive pizza

Vegan Onion and Olive Pizza features mellow caramelized onions, with briny olives for a contrasting flavor.

roasted veggie pizza

Hearty Vegan Roasted Veggie Pizza is a good one for hearty appetites. Feeding a larger crowd? The recipe is easily doubled to make two pizzas.

Vegan white pizza with asparagus and spinach

White Pizza with Asparagus and Spinach is the perfect choice for a springtime meal, with favorite spring veggies on a creamy backdrop.

Raw Vegan Orange Creamsicle Ice Cream Cake

April 18, 2017 by Nicole @ VegKitchen 2 Comments

Vegan and raw orange creamsicle cake

This summery dessert has everything you love about Creamsicles, but in cake form! While the presentation makes it look like you've been working on this dessert for days, it actually requires very little effort. Best of all, this orange creamsicle ice cream cake is vegan and raw.

This frozen cake is designed to be made in a springform pan so that the sides can be removed. Much like any ice cream cake, this recipe will melt when removed from the freezer. [Read more...]

Vegan Italian Meatball Sub Dinner

February 9, 2017 by Nicole @ VegKitchen Leave a Comment

Vegan meatball sub dinner

If you're looking for something familiar, hearty, and comforting for the evening meal, our vegan Italian meatball sub dinner might be just the thing. It's made with our healthy (and sneaky) vegan meatball hack - a clever way to make these tasty bites almost instantly and without questionable processed soy.

Since the vegan meatball sub skews toward bread-y comfort food, let's make sure to add plenty of vegetables to the plate. Fresh asparagus and broccoli slaw add very little work to the mix and go so nicely with the sub. [Read more...]

Vegan Egg Foo Yong

February 8, 2017 by Nicole @ VegKitchen Leave a Comment

Vegan "Egg" foo yong

This vegan "egg" foo yong recipe is an excellent replica of the popular Chinese dish. This version, is made with chickpea flour, sometimes packaged as garbanzo bean flour and various other names you'll see in the note following the recipe. It's very easy to make, and excellent served with stir-fries and rice dishes. This makes 4 pancakes; 2 larger or 4 smaller servings. All photos by Hannah Kaminsky.  [Read more...]

Vegan Carne Asada Fries

January 31, 2017 by Nicole @ VegKitchen Leave a Comment

Vegan Carne Asada fries

Carne asada fries exemplify how an offbeat local food trend takes off and goes national. An odd combination of french fries, avocado, sour cream, and in its original form, strip steak, this dish originated in San Diego in the 1990s and soon became a standard in casual Mexican restaurants in the American Southwest. Now it's on the menu in such eateries nationwide. I first had vegan carne asada fries at Mexican Radio in Hudson, NY, and understood why this hearty dish took off. How great that it can be made with seitan instead of meat! You can also use another meat substitute like jackfruit. [Read more...]

Vegan Cholent

January 10, 2017 by Nicole @ VegKitchen 1 Comment

Vegan cholent

Cholent is a Jewish classic that can be considered an early predecessor to slow-cooker recipes. In its original form, it's put in the oven before the Sabbath and cooked at a very low temperature for about 12 hours so that it can be eaten for the Sabbath midday or late afternoon meal. It's one of the rare Eastern European Jewish specialties that highlights beans. There is a Sephardic cousin to this recipe called hamin. [Read more...]

Polenta, Vegan Sausage, and Mushroom Stuffing

October 18, 2016 by Nicole @ VegKitchen Leave a Comment

polenta and vegan sausage stuffing

Using prepared polenta and vegan sausage makes for a nice change-of-pace stuffing for fall and winter meals, and it's great for the Thanksgiving table, too. Adapted from Vegan Holiday Kitchen by Nava Atlas. Photos by Evan Atlas. [Read more...]

8 Vegan Frozen Treats You Can Make Without an Ice Cream Machine

September 1, 2016 by Nicole @ VegKitchen 1 Comment

Cashew Coconut Fudgicles from leslie Cerier

Whether you're in the dog days of summer or in the midst of a heat wave lingering into September, a frozen treat is always welcome.

You don't need any kind of special machine to make these all-natural, delicious vegan ice creams and ice pops, most made with fresh fruit and all made with other wholesome ingredients.

Some of these do require popsicle molds, which are inexpensive. I have this cheap set from Amazon.

Cashew Coconut Fudgicles from leslie Cerier

Let's start with Leslie Cerier's Cocoa Cashew Coconut Ice Pops. The perfect summer popsicle for kids of all ages, these feature cashews, coconut milk, and cocoa. 

Chocolate Banana Soft Serve

Chocolate Banana Frozen Soft Serve is another chocolate-y treat. Your taste buds won't believe that this frozen treat is made almost purely of banana. The velvety texture and mild chocolate flavor will have you hooked. Freezing bananas that are getting almost too ripe is perfect for making treats like this, or for using in smoothies.

Frozen vegan pineapple crush

Creamy Pineapple Crush with a dusting of shredded coconut and cacao nibs satisfies any sweet tooth … without the fat and processed sugar. Three basic ingredients, all pure foods, whipped up into a creamy frozen dessert that couldn't be easier to make.

Raw Mint chocolate chip ice cream

Mint Chocolate-Chip Ice Cream is so delicious, it's hard to believe that it's made from bananas and avocados. Avocados power up the nutrition in this dessert and gives it that beautiful green hue. Add a few drops of mint extract, chocolate chips and enjoy!

Mango and blueberry ice pops

Fresh Mango or Nectarine and Blueberry Ice Pops prove that all you need are ice pop molds and fresh summer fruits to create easy, refreshing, and healthy frozen treats. Make sure your fruit is lush and ripe or these won't have optimal flavor.

carrot and spinach ice pops

Crazy Carrot Pops are ice pops made from real fruits and veggies - lots of fun for kids to eat, and reassuring for parents to know they're giving their children a wholesome treat.

Frozen Banana Soft Serve Ice Cream

To make Vegan Banana Ice Cream, frozen bananas blend up and become just like soft-serve ice cream. Use a food processor, not a blender for this. Depending on the size of the food processor, you may have to make this in two batches.

blackberry watermelon ice pops

You'll be surprised at how quick Blackberry Watermelon Popsicles are to make, and how delicious the outcome is. You can can also vary these these with any kind of fruit you can blend!

Hope you found something to make your summer a little bit sweeter. For more ideas, check out all of our vegan ice cream recipes or other delicious vegan desserts.

Spring Vegetarian Crockpot Recipes

May 24, 2016 by Nicole @ VegKitchen Leave a Comment

Running out of cooking time while trying to finish up school, prep for summer vacation plans, or get all the spring cleaning done? This list of spring vegetarian crockpot recipes is sure to open up your time and tastebuds this season!

Winter crock pot recipes
Image: Oh My Veggies

Spring has sprung! The weather is finally warming up, and people are starting to mow their lawns again. We love spring because it brings a feeling of new life! However, it can feel a little disheartening if you keep cooking the same old winter food. Even though those hearty, heavy meals can be delicious, they have no place on your spring menu.

Of course, many of us get busier in the spring. As our schedules pick up and we finish out our projects and work before summer hits, we have less and less time to cook. Thankfully, the crockpot exists! Don't worry about how you'll cook this week-get out your slow cooker and stop wasting precious time! OhMyVeggies has a bunch of crock pot vegetarian recipes, but here's a list of some recipes just for spring.

Slow Cooker Vegan White Bean Cassoulet

Spring Crock Pot Vegetarian Recipes
Image: lowfatveganchef.com

Although cassoulet is traditionally a meat dish, this Slow Cooker Vegan White Bean Cassoulet is totally vegan! It uses white beans, and it's a delicious dish to make in the spring.

Crockpot Vegan Yogurt

Spring Crock Pot Vegetarian Recipes
Image: greenleavesandjam.com

If you've been missing yogurt since becoming a vegan (or maybe you've never had yogurt because you've always been vegan!), here's a great opportunity. You can make your own Crockpot Vegan Yogurt in-you guessed it-your crock pot!

Crockpot Tomato Basil Soup

Spring Crock Pot Vegetarian Recipes
Image: theroastedroot.net

Tomato basil soup is a classic, so it's a perfect recipe to try out with your crock pot! This Crockpot Tomato Basil Soup will give you all of that classic comfort without all of the traditional time expense.

Slow Cooker Rice Pudding

Spring Crock Pot Vegetarian Recipes
Image: veganinthefreezer.com

Spring isn't just a time for eating fresh vegetables. It's also a great time to make some interesting treats! Here's a great recipe for some deliciously sweet Slow Cooker Rice Pudding.

Slow Cooker Corn Red Pepper Chowder

spring crock pot vegetarian recipes
Image: OhMyVeggies.com

Everyone needs a good chowder recipe, and this Slow Cooker Corn Red Pepper Chowder uses corn and red peppers to keep it light and delicious for spring!

Vegetarian Collard Greens

Spring Crock Pot Vegetarian Recipes
Image: fearlessfresh.com

In case you wanted collard greens as a vegan, here is a great recipe for you! These Vegetarian Collard Greens are a perfect addition to your spring meals.

Slow Cooker Strawberry Rhubarb Jam

Spring Crock Pot Vegetarian Recipes
Image: thecottagemama.com

Did you know that you can also use your slow cooker to make jam?! This special recipe makes some tasty Slow Cooker Strawberry Rhubarb Jam-totally unique and a great option for your transition from spring to summer.

Vegan Black Bean Nachos Grandes

April 21, 2016 by Nicole @ VegKitchen Leave a Comment

Black Bean Nachos Grandes

Black Bean Nachos Grandes are great as an appetizer, a light meal, or a simple accompaniment to salads and grain dishes. Use natural stone-ground organic tortilla chips for best results. Delicious served with your favorite salsa and, if you'd like, some guacamole. Photos by Evan Atlas. [Read more...]

The Homemade Vegan Pantry by Miyoko Schinner

March 9, 2016 by Nicole @ VegKitchen Leave a Comment

Vegan mac n cheese mix by Miyoko Schinner

The Homemade Vegan Pantry: The Art of Making Your Own Staples
by Miyoko Schinner

A guide to creating vegan versions of staple ingredients to stock the fridge and pantry--from dairy and meat substitutes such as vegan yogurt, butter, mayo, bacon, and cheese, to mustards, dressings, pancake mix, crackers, pasta sauces, cookies, and more.

Kitchen crafters know the pleasure of making their own staples and specialty foods, whether it's cultured sour cream or a stellar soup stock. It's a fresher, healthier, more natural approach to eating and living. Now vegans who are sick of buying over-processed, over-packaged products can finally join the homemade revolution. [Read more...]

5 Root Vegetables to Put on Your Radar

November 24, 2015 by Nicole @ VegKitchen 2 Comments

Roasted root vegetable medley

A wider variety of vegetables have become available year-round than once was the case. Fresh green leafy veggies can be had throughout the winter; decent tomatoes and asparagus are a lot easier to find in the winter than they used to be. One category of veggies seems more fitting to cold-weather meals are root vegetables, which are still more plentiful and available in the fall and winter than they are in spring and summer.  [Read more...]

Vegan Mushroom-Seitan Stroganoff

November 12, 2015 by Nicole @ VegKitchen Leave a Comment

Vegan Seitan Stroganoff recipe

Here's a hearty pasta dish featuring a healthier, nondairy version of cream-filled Alfredo sauce. This dish also has some serious plant-based "beefiness" courtesy of seitan. Serve with plenty of green vegetables (like broccoli, greens, or green beans) and a simple salad for an any-night-of-the-week meal, or even as a company dish. Recipe adapted from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas (©2014, published by HarperOne, reprinted by permission). Photos by Hannah Kaminsky.

[Read more...]

6 Vegan Stuffings for Thanksgiving & Beyond

October 28, 2015 by Nicole @ VegKitchen Leave a Comment

Cranberry wild rice stuffing recipe

There’s something about stuffing that evokes comfort and nostalgia. While stuffing can be a nice change-of-pace from other starch-based side dishes for everyday meals, most of us don't think of making it other than for holiday meals. Here are 6 savory and comforting vegan stuffings for Thanksgiving and Christmas dinners, but you need not wait for a holiday to enjoy. They're great for everyday winter meals, too.

The stuffings here follow tradition by including bread as a basic ingredient. For those who eat gluten free, the good news is that there are several brands of gluten-free bread that can be used to make the bread cubes or bread crumbs in these recipes. In Cranberry Pear Wild Rice Stuffing, above, the wild rice adds a wonderful texture, and the slight sweetness of dried cranberries lends a delicious flavor. Serve on its own; or use to stuff winter squashes for a dazzling holiday main dish. [Read more...]

Fresh Chunky Applesauce Cake

October 6, 2015 by Nicole @ VegKitchen 2 Comments

Fresh Chunky Applesauce Cake

Your own homemade chunky applesauce is the key to this flavorful cake. That way, the cake is just as much (if not more) about the fruit than the batter. It's a healthy cake to snack on and to add to portable lunches, as well as to serve to fall and winter company. Photos by Evan Atlas. [Read more...]

Vegan Cassoulet (White Bean and Vegetable Stew)

September 10, 2015 by Nicole @ VegKitchen 2 Comments

Vegan Cassoulet

Cassoulet is a French comfort food - a rich, slow-cooked white bean stew originating from the south of France. I first came across cassoulet at the grocery store in St. Maarten (it was sitting among the canned beans), but it wasn't until I was actually in France that I came to appreciate the cultural significance of this dish. Each region has its own variation that reflects local specialties and in that tradition, I've created a vegan version. Serve with a crusty whole-grain bread. Recipe and photo from Happy Herbivore Abroad by Lindsay S. Nixon ©2012, Ben Bella Books. Reprinted by permission.

[Read more...]

Southwestern Fresh Corn Stew

August 6, 2015 by Nicole @ VegKitchen 2 Comments

Southwestern Fresh Corn Stew

While fresh local corn is abundant in early fall, the most tempting way to eat it is right off the cob. But cooking with fresh corn can be equally appealing. Its sweetness and crunch can’t be matched by frozen corn kernels.To vary the recipe, add a cup or two of cooked pinto or pink beans and serve with a purchased fresh bread. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photos by Evan Atlas. 

[Read more...]

Vegan Dinner Ideas: Midsummer Evenings

July 27, 2015 by Nicole @ VegKitchen Leave a Comment

Greek flavored pasta salad

Though most of us love summer, let’s hope that this final week in July puts an end to the over-the-top heat. Now we can look forward to the (usually) balmier weather in August. The plus side is that fresh produce of all sorts is continues to be in abundance, so let’s take full advantage of it this week in ways that don’t require too much heat in the kitchen. Note the judicious use of leftovers from one meal to the next!

The only cooking you’ll need to do for Greek-Style Pasta Salad above is the pasta itself. Everything else gets tossed in and seasoned with fresh herbs and your favorite vinaigrette. Pick up some fresh pita, hummus, and stuffed grape leaves to go along with it. [Read more...]

Raw Vegan Parmesan-Style "Cheese"

June 26, 2015 by Nicole @ VegKitchen Leave a Comment

Raw zucchini noodles

You can easily whip up a batch of this Raw Vegan Parmesan-Style "Cheese" whenever you need some cheesy, slightly nutty-tasting, dairy-free Parmesan-style seasoning. It's simple and delicious!

Raw zucchini "noodles" with raw vegan parmesan-style cheese
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This tasty vegan cheese condiment is perfect on nearly everything! Sprinkle it over your pasta, on top of pizzas, over cauliflower wings, mixed into sauces, and so much more. The great thing is that it's quick to make and lasts a while, so you never have to be without it!

How to Make Raw Vegan Parmesan-Style "Cheese"

  1. Process nuts & seeds until finely ground.
  2. Scrape down the sides of the food processor.
  3. Add remaining ingredients and process longer.
  4. Use as a flavorful condiment.
  5. Store up to 2 months in the fridge.

Full directions for how to make Raw Vegan Parmesan-Style "Cheese" are in the printable recipe card below.

Raw Vegan Parmesan-Style "Cheese" FAQs

Can I use another type of nut?

If you prefer, you can easily swap out the almonds in this recipe for another type of nut. Try using walnuts, cashews, or even pine nuts! The flavor will differ a bit depending on the nuts you use, so feel free to change up the nuts until you find your preferred taste.

What is nutritional yeast?

Nutritional yeast is an inactive yeast which differs greatly from the types of yeast used for brewing and baking and has a surprisingly nutty, cheeselike flavor. It contains a wide assortment of minerals and B-vitamins and can be a reliable source of B-12 for vegans. Look for nutritional yeast prepackaged and in bulk in grocery and natural foods stores.

For more vegan cheese-like recipes, go to Vegan Cheese-y Delights.

Recipe

Raw zucchini noodles

Raw Vegan Parmesan-Style "Cheese"

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You can easily whip up a batch of this Raw Vegan Parmesan-Style "Cheese" whenever you need some cheesy, dairy-free Parmesan-style seasoning.
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Servings: 72
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Ingredients

  • ¾ cup whole raw almonds
  • 3 tablespoon raw sesame seeds
  • ¾ cup nutritional yeast flakes
  • pinch sea salt

Instructions

  • Place almonds and sesame seeds in a food processor fitted with an S-blade, and process for 1-2 minutes or until finely ground.
  • Scrape down the sides of the container with a rubber spatula.
  • Add nutritional yeast flakes and salt, and process for 1 more minute.
  • Use as a condiment to add flavor to salad dressings, sauces, vegetables, pasta, and other dishes.
  • Store in an airtight container in the refrigerator for up to 2 months.

Nutrition (Estimate per Serving)

Calories: 10kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 1mgPotassium: 20mgFiber: 1gSugar: 1gVitamin A: 1IUCalcium: 4mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

From The Complete Idiot's Guide to Vegan Cooking* by Beverly Lynn Bennett and Ray Sammartano.

*This post contains affiliate links. If the product is purchased by linking through this review, VegKitchen receives a modest commission, which helps maintain our site and helps it to continue growing!

Rustic Vegan Strawberry Tart

May 21, 2015 by Nicole @ VegKitchen 1 Comment

Vegan Rustic Strawberry Tart

This vegan strawberry tart is bursting with flavor from fresh seasonal strawberries, wrapped up in a perfectly crisp homemade pie crust. This dessert is every bit as beautiful as it is delicious!

Vegan Rustic Strawberry Tart
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This insanely good strawberry tart comes from the amazing cookbook Meatless in Cowtown, which I definitely recommend checking out!

I was impressed with how easy this was to pull together, and it's quickly become one of my favorite vegan desserts.

This vegan strawberry tart is:

  • Packed with juicy, perfectly ripe strawberries!
  • Wrapped in a homemade vegan pie crust.
  • Delightfully sweet.
  • 10o% plant based, egg-free, and dairy-free
  • Ready in under an hour.
  • Perfect for summer!

Tips & Tricks

Strawberries are consistently on the Dirty Dozen list, so buying organic is a great idea. Plus organic strawberries tend to be fresher and more flavorful than non-organic.

You can use any vegan butter of your choice for the pie crust, but I prefer the Earth Balance kind that come in sticks. In my opinion, it best replicates the texture of real butter, which is important for a pie crust!

More Recipes

If you love this vegan strawberry tart, be sure to check out these other delicious strawberry recipes:

  • Vegan Strawberry Shortcakes
  • Strawberry Banana Nice Cream
  • Strawberry Pancakes

Recipe reprinted with permission from Meatless in Cowtown: A Vegetarian Guide to Food and Wine, Texas Style * © 2015 by Laura Samuel Meyn and Anthony Head, Running Press, a member of the Perseus Books Group. Photos by Jason Varney.

Recipe

Vegan Rustic Strawberry Tart

Rustic Strawberry Tart

4.67 from 3 votes
This vegan strawberry tart is bursting with flavor from fresh seasonal strawberries, wrapped up in a perfectly crisp homemade pie crust. This dessert is every bit as beautiful as it is delicious!
Print Pin Save Saved!
Prep Time: 30 minutes minutes
Cook Time: 25 minutes minutes
Total Time: 55 minutes minutes
Servings: 10
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Ingredients

Crust

  • 1 cup unbleached all-purpose flour plus more for rolling out
  • ⅓ cip white whole wheat flour
  • 3 tablespoons organic granulated sugar plus 1 teaspoon , divided
  • ⅛ teaspoon kosher salt
  • 4 ounces unsalted vegan butter stick such as Earth Balance, 1 stick
  • ¼ cup ice water plus 2 tablespoons

Filling

  • 1 pound strawberries fresh, organic, hulled and halved
  • 3 tablespoons granulated sugar organic
  • 2 tablespoons cornstarch
  • 1 tablespoon lime juice freshly squeezed
US Customary - Metric

Instructions

  • To make the crust: Combine the flours, 3 tablespoons of the sugar, and salt, if using, in a large bowl; whisk to blend well. Cut the butter or vegan butter into ½-inch pieces. Add the butter or vegan butter to the flour mixture and work in with your fingertips until a coarse meal forms (do not overwork the dough; some large bits can remain).
  • Using a fork, stir in just enough of the ice water to form a dough. Knead the dough briefly until it comes together. Pat the dough into a round disk, cover with plastic wrap, and refrigerate it until you're ready to roll it out.
  • To make the filling: Preheat the oven to 425° F. Place the strawberries in a medium bowl. Sprinkle the strawberries with the sugar, cornstarch, and lime juice; toss to coat.
  • Place a large sheet of parchment paper on a work surface; sprinkle it with flour. Place the dough disk in the center of the parchment paper and, using a rolling pin, roll it out to a 13-inch round.
  • Lift the parchment paper up and transfer it, with the crust, to a baking sheet.
  • Spoon the strawberries into the center of the dough, drizzling with a bit of the juices from the bottom of the bowl. Fold about 1½ inches of the edges of the tart dough in toward the center, partly covering the strawberries.
  • Sprinkle the top crust around the edges with the remaining 1 teaspoon of sugar. Bake the tart until the crust is golden brown and the filling is bubbling, about 25 minutes.
  • Let stand for at least 15 minutes (the center will be very juicy but it will set some as it cools). Serve warm or at room temperature.

Nutrition (Estimate per Serving)

Calories: 161kcalCarbohydrates: 22gProtein: 2gFat: 8gSaturated Fat: 2gTrans Fat: 1gSodium: 104mgPotassium: 88mgFiber: 1gSugar: 9gVitamin A: 440IUVitamin C: 27mgCalcium: 10mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

6 Special Vegan Mother's Day Brunch Recipes

May 8, 2015 by Nicole @ VegKitchen Leave a Comment

Buckwheat Crepes + Chocolate Sauce by Jenne Claiborne from Sweet Potato Soul

Anyone can take their mom out to eat for Mother's Day — but if she's vegan, why fight crowds and limited menu options? Your mom will be more impressed and grateful if you show your love by making a special brunch. These vegan Mother's Day brunch recipes are healthy and tasty, and will please everyone at the table.

Let's start with Jenné Claiborne's Buckwheat Crepes with Chocolate Sauce, above. These whole grain crepes are delicious, filling, very pretty, and totally healthy! the chocolate sauce takes the crepes to the next level.
[Read more...]

How to Make Fresh Ginger-Lemon Tea

May 2, 2015 by Nicole @ VegKitchen 35 Comments

Ginger and Lemon Tea recipe

Though this classic recipe is called a tea, it's really an infusion of fresh ginger and lemon — nothing "tea" about it other than how healthful it is and how soothing it is to drink. To learn about some of the benefits of this beverage, see 5 Reasons Why You Should Drink Ginger Lemon Tea. [Read more...]

Macaroni Salad with Vegetable Confetti

April 28, 2015 by Nicole @ VegKitchen Leave a Comment

Macaroni confetti salad

This mild and creamy vegan macaroni salad is reminiscent of the kind sold at deli counters, but with more going for it - namely, lots of veggies. Kid- and picky eater-friendly, it's a nice change-of-pace from sandwiches to pack for school or office portable lunches. For this recipe, we used Tolerant gluten-free organic green lentil pasta, just one of several such high-protein, legume-based pastas.  Adapted from The Vegetarian Family Cookbook. Photos by Evan Atlas. [Read more...]

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Hi, I'm Nicole. I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking.

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