VegKitchen

menu icon
search icon

Search Results for: fresh veg

Sephardic-Style Vegan Matzo Ball Soup

by 2 Comments

Matzo balls aren't always a part of the Sephardic tradition, but a Turkish friend remembers them from his childhood Seders. No matter where you're from, the Passover Seder doesn't seem complete without matzo ball soup. Here's a Sephardic-inspired matzo ball soup that's completely vegan. Photos by Evan Atlas.

Recipe

Sephardic-Style Matzo Ball Soup (vegan)

Sephardic-Style Vegan Matzo Ball Soup

4.25 from 4 votes
No matter how you celebrate, the Passover Seder doesn't seem complete without matzo ball soup. Here's a Sephardic-inspired matzo ball soup that's completely vegan.
Print Pin Save
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
Servings: 8

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion minced
  • 2 large or 3 medium leeks white and palest green parts only, halved lengthwise and cut into ¼-inch thick slices
  • 2 medium potatoes peeled and diced
  • 3 medium carrots sliced
  • 3 medium stalks celery diced
  • 8 ounces white or brown mushrooms cleaned, stemmed, and sliced
  • 8 cups vegetable stock or water or a combination (see note)
  • 2 medium white turnips peeled and diced
  • 1 to 1 ½ cups diced ripe tomatoes about 2 medium
  • 1 teaspoon sweet paprika
  • 1 teaspoon ground cumin
  • Salt and freshly ground pepper
  • Vegan Matzo Balls
US Customary - Metric

Instructions

  • Heat the oil in a large soup pot. Add the onion and leeks; sauté over medium-low heat until the leeks are limp, about 8 minutes.
  • Add the potatoes, carrots, celery, mushrooms, stock, paprika, and cumin; stir together. Bring to a boil, lower heat and simmer gently, cover, until vegetables are tender, about 25 minutes.
  • Add the turnips and tomatoes. Season with salt and pepper, and simmer 10 minutes longer.
  • Let stand off the heat for several hours or overnight in refrigerator to develop flavor. Reheat before serving. Serve with 3 to 4 matzo balls each bowl.

Nutrition (Estimate per Serving)

Calories: 136kcalCarbohydrates: 24gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 1000mgPotassium: 621mgFiber: 4gSugar: 8gVitamin A: 5121IUVitamin C: 27mgCalcium: 52mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

 

Note: You can use 8 cups homemade vegetable broth, two 32-ounce containers low-sodium vegetable broth, or one 32-ounce container low-sodium vegetable broth plus 4 cups water plus 1 or 2 vegetable bouillon cubes.

Sephardic-Style Matzo Ball Soup (vegan)

Sephardic-Style Matzo Ball Soup - vegan

Vegan Pho Bo (Vietnamese Faux-”Beef” Noodle Soup)

by 1 Comment

The classic Vietnamese soup Pho Bo soup is made vegan with seitan and vegetable stock. It's filled with invigorating flavors and textures, including rice noodles or bean threads. I love it as a change of pace in the winter from thick soups and stews. It's still every bit as warming. Despite the length of the ingredient list, this is a quick soup-you'll be eating in about half an hour. Adapted from Vegan Soups and Hearty Stews for all Seasons by Nava Atlas. Photos by Hannah Kaminsky.

[Read more...]

Vegan Matzo Ball Soup with Spring Vegetables

by 13 Comments

This vegan matzo ball soup recipe is chock-full of vegetables, and the perfect prelude to the Passover Seder dinner. But more importantly, it's vehicle for delicious Vegan Matzo Balls. Recipe adapted from Vegan Holiday Kitchen by Nava Atlas. Photo by Susan Voisin. 

As an alternative to this Ashkenazik-style soup, try Moroccan-Style Vegan Matzo Ball Soup.

Recipe

vegan matzo ball soup recipe

Vegan Matzo Ball Soup with Spring Vegetables

5 from 1 vote
This vegan matzo ball soup recipe is chock-full of vegetables, and the perfect prelude to the Passover Seder dinner.
Print Pin Save
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Servings: 8

Ingredients

  • 1 ½ tablespoons olive oil or other neutral vegetable oil
  • 1 medium onion finely chopped
  • 1 medium potato peeled and finely diced
  • 2 medium carrots finely diced
  • 2 medium celery stalks finely diced
  • Handful of celery leaves
  • 2 cups finely chopped cauliflower optional
  • 32- ounce carton vegetable broth preferably low-sodium
  • Salt and freshly ground pepper to taste
  • 2 to 3 tablespoon minced fresh dill or to taste
  • Vegan Matzo Balls
US Customary - Metric

Instructions

  • Heat the oil in a large soup pot. Add the onion and and sauté over medium heat until golden.
  • Add the potato, carrots, celery, and celery leaves, optional cauliflower, vegetable broth, and 2 cups water. Bring to a slow boil, then lower the heat and simmer gently, covered, for 15 minutes, or until the vegetables tender but not overcooked.
  • Season with salt and pepper and remove from the heat. Allow the soup to stand off the heat for two hours or longer  to develop flavor.
  • Just before serving, add the dill and heat the soup through. Add more water if the vegetables seem crowded, then adjust the seasonings. Serve with 3 or 4 matzo balls in each bowl of soup.

Nutrition (Estimate per Serving)

Calories: 67kcalCarbohydrates: 10gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 475mgPotassium: 259mgFiber: 2gSugar: 3gVitamin A: 2802IUVitamin C: 19mgCalcium: 17mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

 

Roasted Vegetable Soup with Tiny Pasta

by Leave a Comment

Enjoy this Roasted Vegetable Soup with Tiny Pasta anytime you're craving some comfort food. It's got pasta, veggies, and delicious spices!

[feast_advanced_jump_to]

It might be offbeat, but roasting vegetables in the oven before adding to a simmering soup results in a sweet, smoky flavor. Tiny pasta shapes add a bit of heft. This soup is takes the edge of hunger, but leaves room for your meal.

Serve this soup by itself or with some fresh bread. If you want, you can serve this soup as a side to some vegan meatloaf or even enchiladas! It really goes great with anything.

How to Make Roasted Vegetable Soup with Tiny Pasta

  1. Preheat oven.
  2. Mix veggies in a bowl with olive oil.
  3. Lay out on roasting pan and roast.
  4. Cook pasta.
  5. Add noodles to vegetable broth.
  6. Add roasted veggies and remaining ingredients.
  7. Heat, season, and serve.

Full directions for how to make Roasted Vegetable Soup with Tiny Pasta are in the printable recipe card below.

Roasted Vegetable Soup with Tiny Pasta FAQs

How long does this soup last?

This soup can last up to 5 days in the refrigerator. Make sure to keep it in an air-tight container, and you'll want to reheat it on the stove or in the microwave before re-eating.

Can you freeze this soup?

This soup can be frozen, but you will just need to know that the pasta will have a different texture after being reheated. Of course, it will be mixed into the soup, so it may not bother you.

Try some of VegKitchen's other Soulful Soups.

Recipe

Roasted Vegetable Soup with Tiny Pasta

No ratings yet
Enjoy this Roasted Vegetable Soup with Tiny Pasta anytime you're craving some comfort food. It's got pasta, veggies, and delicious spices!
Print Save
Servings: 6

Ingredients

  • 1 medium red bell pepper diced
  • 2 large celery stalks sliced on the diagonal
  • 8 baby carrots quartered lengthwise
  • 1 medium turnip peeled and diced
  • 1 cup baby bella mushrooms or crimini mushrooms; sliced
  • 1 tablespoon olive oil
  • 1 cup tiny pasta such as mini-shells, ditalini, or orzo
  • 32 oz container low-sodium vegetable broth
  • ¼ cup fresh parsely minced
  • 2 tablespoon fresh dill minced
  • salt and freshly ground pepper to taste

Instructions

  • Preheat the oven to 425°F.
  • Combine the bell pepper, celery, carrots, turnip, and mushrooms in a mixing bowl.
  • Drizzle in the olive oil, and stir together.
  • Transfer the vegetables to a lightly oiled roasting pan.
  • Roast for 20 minutes, or until the vegetables are touched with brown spots. Stir once or twice during this time.
  • Meanwhile, bring 3 cups water to a boil in a small soup pot.
  • Add the pasta, then simmer steadily until al dente, about 8 minutes-don't drain.
  • Once done, immediately pour noodles into the vegetable broth and leave off the heat.
  • Once the vegetables are done, stir them into the soup along with the fresh parsley and dill.
  • Return to the heat until well heated through.
  • Season with salt and pepper, and serve.

Nutrition (Estimate per Serving)

Calories: 113kcalCarbohydrates: 19gProtein: 4gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 37mgPotassium: 239mgFiber: 3gSugar: 4gVitamin A: 2530IUVitamin C: 30mgCalcium: 23mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Pumpkin Ice Cream

by 1 Comment

This vegan pumpkin ice cream is bursting with the flavors of pumpkin, maple, and coconut. It's the perfect sweet treat for Fall!

Vegan pumpkin spice ice cream

It's no secret that I love my ice cream. In fact, the blog is jam-packed with delicious vegan ice cream recipes!

So of course I jumped at the chance to test out this recipe from Cathe Olson's cookbook, Lick It! Creamy Dreamy Vegan Ice Creams. (You can check out Cathe's blog here!)

And I'm sure glad I did, because this tasty treat is going into my fall dessert repertoire immediately.

You can serve this ice cream on its own or over a warm slice of vegan pumpkin pie or alongside a vegan pumpkin chocolate chip cookie.

Tip: You can cook a fresh pumpkin for this recipe if you like, but canned works just fine. You can also substitute puréed sweet potato or squash for the pumpkin.

Vegan pumpkin ice cream

More Vegan Recipes

If you love this vegan pumpkin ice cream, be sure to check out these other delicious vegan ideas:

Recipe by Cathe Olson from Lick It! Creamy Dreamy Vegan Ice Creams Your Mouth Will Love* (Book Publishing Company; reprinted by permission). Photos by Hannah Kaminsky.

Recipe

Vegan pumpkin spice ice cream

Vegan Pumpkin Ice Cream

4.50 from 2 votes
This vegan pumpkin ice cream is bursting with the flavors of pumpkin, maple, and coconut. It's the perfect sweet treat for Fall!
Print Pin Save
Prep Time: 10 minutes
Cook Time: 5 minutes
Freezing Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 8 servings

Equipment

Ingredients

US Customary - Metric

Instructions

  • Combine all of the ingredients in a blender and process until smooth. Cover and chill in the refrigerator for at least 2 hours.
  • Transfer to an ice cream maker and freeze according to the manufacturer's directions.

Notes

Makes 1 generous quart

Nutrition (Estimate per Serving)

Calories: 172kcalCarbohydrates: 18gProtein: 2gFat: 11gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 17mgPotassium: 242mgFiber: 1gSugar: 14gVitamin A: 4825IUVitamin C: 3mgCalcium: 64mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Jewish New Year Recipes

by 8 Comments

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

Melted (Vegan) Cheese, Please

by Leave a Comment

There's just something comforting and kid-friendly about melted cheese. If the kids in question are vegan or lactose-intolerant, or, if you're just trying to cut back on dairy based foods, there are many wonderful options these days. Here are just a few:

Follow Your Heart's Vegan Gourmet is soy-based and comes in cheddar, mozzarella, Monterey Jack, and nacho- style blocks; for recipes that call for grated cheese, the grating is Do-It-Yourself, and you can do so in a food processor or by hand. [Read more...]

Roasted Root Vegetable Soup

by 2 Comments

This Roasted Root Vegetable Soup is delicious and comforting. Stew up a batch next time you need a warm, simple, healthy meal!

Assorted root vegetables for roasted root vegetable soup
[feast_advanced_jump_to]

I make roasted vegetables at least once a week all winter. It's so pleasant to warm the house, make it smell good, and have that panful of roasted vegetables that could be boring but now are glazed with olive oil and sherry, sweetly caramelized, dark brown around the edges.

If possible, use homemade broth for this soup, one that is not too sweet. The roasted vegetables will provide plenty of sweetness. Pair this soup with some tasty cornbread, hearty soda bread, or a refreshing salad.

How to Make Roasted Root Vegetable Soup

  1. Roast vegetables.
  2. Cook barley.
  3. Add roasted vegetables.
  4. Simmer soup.
  5. Add seasonings and adjust.
  6. Garnish.

Full directions for how to make Roasted Root Vegetable Soup are in the printable recipe card below.

Roasted Root Vegetable Soup FAQs

How long does this soup last?

You can store this soup for up to 1 week! Keep it in an air-tight container in the refrigerator. Alternatively, you can store this soup in your freezer for up to 3 months.

How much roasted vegetables should I make?

This recipe yields about double the amount of roasted vegetables you'll actually need for the soup, which you can use in any way you'd like. But if you want to make only what's needed for the soup, cut the recommended vegetable amounts in half-or double the amount of soup ingredients!

Warm yourself up with more fall harvest soup recipes.

Recipe

Assorted root vegetables

Roasted Root Vegetable Soup

No ratings yet
This Roasted Root Vegetable Soup is delicious and comforting. Stew up a batch next time you need a warm, simple, healthy meal!
Print Pin Save
Servings: 6

Ingredients

Vegetables

  • 1 lb rutabagas about 3 cups chopped
  • 1 lb turnips about 3 cups chopped
  • 1 lb sweet yams about 3 cups chopped
  • 1 lb fennel about 3 cups chopped
  • 12 oz carrots about 1 ⅔ cups chopped
  • 2 lbs onions about 6 cups chopped
  • 4 tablespoon olive oil
  • 2 teaspoon sea salt
  • black pepper freshly ground
  • 2 teaspoon thyme leaves or 1 teaspoon dried thyme
  • 2 teaspoon fresh sage leaves finely chopped; or 1 teaspoon crumbled dried sage
  • 3 tablespoon dry sherry

Soup

  • ⅓ cup pearl barley
  • 1 ½ cups water
  • ½ teaspoon sea salt to taste
  • 6 cups vegetable broth
  • 4 cups roasted root vegetables
  • ½ cup fresh flat-leaf parsley leaves
  • 2 teaspoon sherry vinegar
  • fruity green olive oil optional

Instructions

Vegetables

  • Preheat the oven to 375°F.
  • Peel and dice all the vegetables to a fairly uniform size, about 1 inch. The onions can be cut in slightly larger pieces, as they are less dense.
  • Mix the vegetables together in a large bowl with the olive oil, salt, pepper to taste, thyme, sage, and sherry. Adjust the amount of herbs to your taste.
  • Spread the vegetables over two shallow baking pans and roast them for an hour or until they are tender and flecked with dark brown spots.
  • Mix and turn the vegetables a few times during the roasting. About midway through, reverse the position of the pans between upper and lower racks in the oven.
  • Remove tray from oven and let vegetables cool. The vegetables will reduce in volume as they roast, and you should have about 8 cups when they are done.

Soup

  • Combine the barley in a large soup pot with water, salt, and vegetable broth.
  • Bring the liquid to a boil, lower the heat, cover, and simmer the barley for 35 minutes. The barley will swell to two or three times its original size and maintain its distinctive chewy texture.
  • Add 4 cups of the roasted vegetables (you can coarsely chop them first if the pieces look too large to you), and simmer the soup for about 15 minutes to marry the flavors.
  • Taste, and add more salt if needed.
  • Add the parsley and sherry vinegar during the last few minutes. If the soup seems too thick, add another cup or so of vegetable broth.
  • Finish the soup with your favorite garnish, such as a swirl of fruity olive oil.

Nutrition (Estimate per Serving)

Calories: 365kcalCarbohydrates: 64gProtein: 7gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gSodium: 2102mgPotassium: 1417mgFiber: 14gSugar: 21gVitamin A: 21259IUVitamin C: 68mgCalcium: 189mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Recipe from Love Soup* by Anna Thomas.

Anna Thomas is the author of Love Soup* as well as the groundbreaking cookbook The Vegetarian Epicure.* Visit her at The Vegetarian Epicure.

*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!

Classic Veggie Shepherd’s Pie

by 20 Comments

This delicious classic casserole, a vegetable-filled shepherd's pie, requires 30 to 40 minutes of hands-on time, plus about an equal amount of baking. So, while it may not qualify as a quick dish to make when you come home from work, it’s a comforting weekend meal. It’s substantial and filling.

[Read more...]

Vegan Dinner Recipes

To help you answer the question “what’s for dinner?” here’s a selection of easy vegan main dish recipes you’ll find here on VegKitchen. Great vegan dinners, many of which are quick and easy—can be on the table in 30 minutes or so.

Though this isn't an exhaustive listing of all the possible dinner fare here on VegKitchen (after all, you can serve brunch dishes for dinner, or combine soups and sandwiches or salads—make sure to explore other recipes and categories on the Recipes Galore page), you’ll find plenty to choose from in this at-a-glance listing. Pictured at top, Miso Ginger Red Beans with Quinoa and Broccoli.

To help you answer the question “what’s for dinner?” here’s a selection of easy vegan dinner recipes (suitable for vegetarian diets as well, of course!) you’ll find here on VegKitchen. If you're more of a book person, please also explore some of Nava's cookbooks for fast dinner recipes, including Vegan Express, Vegetarian 5-Ingredient Gourmet and Vegetarian Family Cookbook.

If you're part of a plant-strong family, you might enjoy one of the titles in VegKitchen’s pdf e-book series. This compact, affordable 48-page pdf e-book collects VegKitchen’s most popular family-friendly recipes. No more poring through recipes on the web (or even just this site, of which there are hundreds! For more information, go to Family-Friendly Vegan Dinner Recipes: For families with vegan and vegetarian kids and teens — and anyone who loves simple, hearty fare.

Family-friendly Vegan Dinner Recipes e-book cover

Vegan Dinner Recipes

Asian Noodle Dishes

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

Burritos, Enchiladas, and Other Tortilla Dishes

Cauliflower Power Tacos
Cauliflower Power Tacos

Casseroles and Other Comfort Foods

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

Main Dishes Featuring Grains and/or Beans

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

Pasta Entrées

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

Pizzas

garlicky vegan margherita pizza recipe
Vegan Pizza Margherita

Seitan Recipes

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

Stews & Chilis

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

Tofu, Tempeh, and Vegan Sausage Main Dishes

Sautéed tofu with veggies2
Sautéed tofu with green veggies

 

Easy, Festive Vegan Brunch Recipes and Menus

by 1 Comment

Here is a selection of easy vegan brunch recipes and menus that require minimum time in the kitchen, so you can relax with your guests! Brunch evokes images of leisurely weekend dining, and celebrations large and small. When you go plant-based, brunch is no longer defined by heavy, egg and cheese dishes and refined starches that make you feel like going back to bed. Here are some fresh ideas for your brunch time fare. Pictured above, Apple-Almond Butter Pancakes by Robin Robertson, photo by Lori Maffei (see third recipe listed just below). [Read more...]

Vegan Parsnip Chowder

by 13 Comments

Parsnips are hardy winter roots whose mild flavor is perfect for this soothing cool-weather soup. This vegan chowder is brimming with mild seasonal vegetables. Though it's homey and hearty, perfect for any cold-weather meal, it's surprisingly elegant choice with which to start a holiday meal like Christmas dinner, served in moderate portions. Photos by Evan Atlas. [Read more...]

Vegan Matzo Balls (with a Gluten-Free Variation)

by 70 Comments

These vegan matzo balls aren't like the Jewish grandmothers' classic recipe for the big, fluffy variety, but are delicious, easy to make, and soy-free. Many vegan matzo ball recipes on the web use tofu as a binder, which, for many Jews, is not an allowable Passover food; these use quinoa flakes. They're baked at a low temperature rather than boiled. Without egg as a binder, vegan matzo balls of any kind are more likely than not to fall apart in water. [Read more...]

Vegan Passover Seder Recipes and Menus

by 25 Comments

These vegan Passover Seder recipes and menus (great for vegetarians too) focus on the fresh produce of early spring — very fitting, as the holiday has connotations of renewal and rebirth. Though there's flexibility in what may be served for the meal itself, there are also many restrictions. Ashkenazic Jews avoid, aside from bread-related products, many other grains and legumes. For Sephardic Jews, leavened wheat products are avoided, but rice and other grains can be used, as well as legumes. Shown above: Spring Vegetable Soup with Vegan Matzo Balls; photo by Susan Voisin. [Read more...]

Hearty Recipes for Hungry Teens (Vegan and Vegetarian)

by 3 Comments

If you’re feeding teenagers, especially the male variety, you know that they go through mountains of food, and your grocery bill mounts alarmingly. Here are a handful of hearty, filling dishes that won’t break the bank. Now I'm not saying that young women won't like these hearty dishes, but in my experience, at least, they don't eat in nearly the quantity of their male counterparts. [Read more...]

Vegan Soups and Hearty Stews for All Seasons

by 14 Comments

In VeganSoups and Hearty Stews for All Seasons, Nava Atlas ladles out more than 120 satisfying, imaginative soups and stews—including 20 new recipes. Arranged in seasonal chapters, these bountiful bowlfuls are now completely vegan. Low in fat and rich in flavor, these soups and stews highlight the best of each season's produce.

You'll find exciting global offerings, light brothy soups, comforting cold-weather stews, and no-cook soups for warm evenings. Fall soups include Moroccan Lentil and Chickpea Soup, Orange-Butternut Squash Soup, and Southwestern Fresh Corn Stew. Winter features Brazilian Black Bean Stew, Sweet-and-Sour Cabbage and Bread Stew, and Four-Grain Tomato Soup. [Read more...]

Vegan Tahini Yogurt Sauce

by Leave a Comment

Whip up a batch of this Tahini-Yogurt Sauce whenever you want! In just a few minutes, this sauce is ready for whatever sandwich or snack you have in mind!

vegan tahini yogurt dressing
[feast_advanced_jump_to]

Life is too short for boring sauces. Enter this Tahini Yogurt Sauce - a creamy, tangy, and slightly nutty condiment that's about to become your new kitchen staple. With its bold flavors and velvety texture, this sauce works magic on everything from salads to roasted veggies to grain bowls.

The best part? It's completely plant-based, made with simple ingredients, and comes together in minutes. Let's dive in and whip up some flavor-packed goodness!

Why You'll Love This Tahini Yogurt Sauce

  • Quick & Easy: A one-bowl wonder that's ready in under 5 minutes.
  • Plant-Based Perfection: Dairy-free but just as creamy and satisfying as the original.
  • Incredibly Versatile: Use it as a dressing, dip, or drizzle-it's a multitasker.
  • Bold, Balanced Flavors: The nutty tahini, zesty lemon, and hint of mustard come together beautifully.

Key Ingredients & Substitutions

Plant-Based Yogurt (½ cup): Almond or coconut yogurt keeps this sauce creamy and dairy-free. Feel free to use any plain dairy-free yogurt you like.

Tahini (¼ cup): The star ingredient adds nuttiness and a luscious texture. Use a smooth, high-quality tahini for the best results.

Grainy Mustard (1 tsp): Adds depth and a touch of tang. Dijon mustard works well as a substitute.

Lemon Juice (1 tbsp): Provides brightness and acidity. Adjust to taste based on your preference.

Fresh Chives or Scallions (1 tbsp, minced): For a hint of freshness. Parsley or dill can be used for a different flavor profile.

Horseradish (1 tsp, optional): Adds a spicy kick for those who like a bit of heat.

How to Make Tahini Yogurt Sauce

1. Combine Ingredients: In a small bowl, whisk together the yogurt, tahini, mustard, lemon juice, chives or scallions, and horseradish (if using) until smooth and well blended.

2. Taste and Adjust: Taste the sauce and adjust the seasoning. Add more lemon juice for tang, or a pinch of salt if needed.

3. Serve or Store: Use immediately, or transfer to a tightly lidded container and refrigerate. The sauce will keep for up to a week.

Tips for the Best Tahini Yogurt Sauce

Consistency Control: If the sauce is too thick, thin it out with a splash of water or more lemon juice until it reaches your desired consistency.

Fresh Herbs Are Key: Minced chives or scallions add a burst of flavor, so use fresh ones for the best results.

Double the Recipe: This sauce is so versatile, you'll want extra on hand for the week.

Ways to Use Tahini Yogurt Sauce

This sauce is a true multitasker. Here are some delicious ideas:

  • Drizzle: Over roasted vegetables, grain bowls, tempeh or falafel.
  • Dip: Serve alongside fresh veggies, pita bread, or crispy chickpeas.
  • Dressing: Toss with greens or use as a creamy dressing for slaws.
  • Spread: Use it as a spread for sandwiches (like these BBQ pitas!), wraps, or burgers.
  • Topper: Dollop on baked potatoes or tofu for a flavor boost.

More Vegan Recipes

If you love this vegan tahini-yogurt sauce, be sure to check out my other vegan sauces and these delicious ideas:

Recipe

vegan tahini yogurt dressing

Vegan Tahini Yogurt Sauce

No ratings yet
Whip up a batch of this vegan Tahini-Yogurt Sauce whenever you want! In just a few minutes, this sauce is ready to go.
Print Pin Save
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 16

Ingredients

  • ½ cup plain plant-based yogurt such as almond or coconut
  • ¼ cup tahini
  • 1 teaspoon grainy mustard
  • 1 tablespoon lemon juice to taste
  • 1 tablespoon fresh chives or scallions, minced
  • 1 teaspoon horseradish optional
US Customary - Metric

Instructions

  • Combine all the ingredients in a small bowl and whisk together until smooth.
  • Transfer any unused portion to a tightly lidded container where it will keep in the refrigerator for up to a week.

Nutrition (Estimate per Serving)

Calories: 28kcalCarbohydrates: 2gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 7mgPotassium: 20mgFiber: 1gSugar: 1gVitamin A: 11IUVitamin C: 2mgCalcium: 15mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Easy Vegan Duck Sauce

by Leave a Comment

Let's talk about duck sauce - a sweet, tangy, slightly zesty condiment that's practically the MVP of takeout nights. But guess what? You don't need a takeout menu to enjoy it. This homemade duck sauce recipe is quick, easy, and uses simple ingredients you probably already have on hand. Let's dive in and make some magic!

Quinoa Scallion Fritters with duck sauce

This easy duck sauce recipe is sweet and savory, and perfect for serving with all kinds of Asian-inspired recipes like spring rolls and dumplings.

It's also great with Quinoa Scallion Fritters as shown above, and Scallion Pancakes. It only makes a small amount, but a little goes a long way. Feel free to double the recipe if you're serving a crowd!

This Homemade Duck Sauce Is…

  • Customizable: You can tweak the sweetness, tanginess, or spice to suit your taste.
  • Versatile: Perfect for dipping, drizzling, or even glazing meats.
  • Healthier Option: Made with simple, wholesome ingredients and free of unnecessary additives.

Key Ingredients & Substitutions

Apricot Preserves (⅓ cup): The base of the sauce, providing sweetness and a fruity flavor. You can swap it with peach preserves or even mango chutney for a twist.

Orange Juice (2 tablespoons): Adds a bright, citrusy note. Mango nectar is a great substitute if you want a tropical vibe.

Soy Sauce (1 tablespoon): Balances the sweetness with a salty, umami flavor. Opt for reduced-sodium soy sauce to keep things lighter.

Rice Vinegar (1 tablespoon): Brings the tang! If you don't have rice vinegar, white vinegar works well too.

Ginger (1 ½ teaspoons): Freshly grated ginger adds warmth and zing. Jarred ginger works in a pinch.

Helpful Tips

Smooth It Out: If you prefer a silkier texture, blend the sauce with a hand blender or food processor.

Warm It Up: Gently heat the sauce on the stovetop for a smoother consistency and enhanced flavor.

Add Spice: For a spicy kick, stir in a pinch of red pepper flakes or a dash of sriracha.

More Vegan Recipes

If you love this vegan duck sauce, be sure to check out my other vegan sauce recipes, or these tasty ideas:

Recipe

Quinoa Fritters with Duck Sauce

Easy Vegan Duck Sauce

No ratings yet
This simple homemade duck sauce is quick, easy, and loaded with flavor.
Print Pin Save
Cook Time: 5 minutes
Total Time: 5 minutes
Servings: 2 servings

Ingredients

US Customary - Metric

Instructions

  • Combine all the ingredients in a small bowl and stir together until well blended.

Notes

Makes about ½ cup of sauce.

Nutrition (Estimate per Serving)

Calories: 16kcalCarbohydrates: 3gProtein: 1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.01gMonounsaturated Fat: 0.01gSodium: 503mgPotassium: 59mgFiber: 0.1gSugar: 2gVitamin A: 34IUVitamin C: 9mgCalcium: 4mgIron: 0.3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Yellow Squash Soup

by Leave a Comment

This Yellow Squash Soup turns an often overlooked veggie into a light, healthy, and delicious meal! With just a few simple ingredients and a quick cook time, it's perfect for busy weeknight dinners.

yellow squash soup vegan

Yellow squash is an underrated vegetable, that really deserves a lot more attention in the kitchen! As a summer squash, it's lighter in texture and has a mild flavor that works with many types of dishes. I especially love it in summery tacos or in a simple summer squash sauté.

But one thing I hadn't done with yellow squash before is soup! So this recipe was a bit of an experiment, but I sure am glad I tried it. This yellow squash soup turned out so tasty and it couldn't be any simpler to make. 

yellow squash soup vegan

This Yellow Squash Soup is:

  • Easy to Make: With just 10 minutes of prep and a handful of simple ingredients, you'll have a delicious homemade soup on the table in no time.
  • Healthy and Light: Packed with fresh veggies and a flavorful broth, this soup is low in calories yet incredibly satisfying.
  • Customizable: You can easily adjust the thickness and spice level of this soup to suit your taste. Want it thicker? Use less broth. Prefer a kick of heat? Add extra red pepper flakes!
  • Perfect for Meal Prep: This soup stores well and is great for making ahead of time. It's just as delicious (if not better) the next day.
  • 100% vegan! 
yellow squash soup vegan

Key Ingredients & Substitutions

Yellow Squash: The star ingredient! Yellow squash has a mild, slightly sweet flavor and becomes wonderfully creamy when pureed. You could also try this recipe with zucchini or a combination of the two if you like.

Onion & Garlic: These aromatics form the flavorful base of the soup, adding depth and richness. Feel free to adjust the amount of garlic to your taste.

Thyme: This herb adds a subtle earthy note that complements the sweetness of the squash. Dried thyme is called for here, but fresh thyme would work beautifully as well - just double the amount if you're using fresh.

Red Pepper Flakes: Just a touch adds a hint of heat, but you can dial it up or down depending on your spice preference. If you're not into spicy food, you can omit this altogether.

Vegetable Broth: This forms the base of the soup and helps bring everything together. For a fresher flavor, you can use a homemade veggie broth.

yellow squash soup vegan

Helpful Tips for Making the Best Yellow Squash Soup

Don't Rush the Onion and Garlic: Take your time cooking the onion and garlic. Let them soften and become fragrant before adding the squash. This step adds depth and flavor to the soup.

Adjust the Broth to Your Preference: Start with 2 cups of broth and add more as needed after pureeing to reach your desired consistency. If you like a thicker, heartier soup, you might want to stick with the smaller amount of broth.

Blending the Soup: An immersion blender is perfect for pureeing the soup right in the pot, but if you don't have one, you can use a regular blender. Just be sure to blend in batches and let the soup cool slightly before transferring it to the blender.

Garnish Options: Want to jazz up your bowl? Add a dollop of sour cream, a sprinkle of fresh herbs, or some crunchy croutons. A drizzle of olive oil or a few extra red pepper flakes can also elevate the presentation and flavor.

yellow squash soup vegan

Variations to Try

Creamy Yellow Squash Soup

For an extra creamy texture, stir in a splash of coconut milk at the end of cooking. This will add richness while keeping the soup silky smooth.

Zucchini and Yellow Squash Soup

Mix things up by adding zucchini along with the yellow squash. It's a great way to use up summer veggies and adds a little variety to the flavor.

Spicy Squash Soup

Increase the amount of red pepper flakes or add a pinch of cayenne for a spicier version of this soup. You can also top it with a drizzle of hot sauce for an extra kick.

yellow squash soup vegan

Serving Suggestions

This soup is versatile and can be served as a starter for a bigger meal, or as a main dish on its own. Try pairing it with a green salad or a slice of crusty bread for a light, satisfying meal. It's also great as a side dish for a vegan grilled sandwich or alongside roasted veggies for a wholesome, plant-based meal.

yellow squash soup vegan

Storage & Reheating

Got leftovers? Lucky you! This soup stores well, making it a great choice for meal prep.

Fridge: Store in an airtight container in the fridge for up to 4 days. The flavors will deepen as it sits, making it even more delicious the next day.

Freezer: If you want to save it for later, freeze the soup in individual portions for up to 3 months. Just thaw in the fridge overnight before reheating.

Reheating: Reheat the soup on the stovetop over medium heat, adding a splash of broth or water if it has thickened too much.

yellow squash soup vegan

More Vegan Recipes

If you love this yellow squash soup, be sure to check out these other delicious vegan recipes: 

Recipe

yellow squash soup vegan

Yellow Squash Soup

No ratings yet
This Yellow Squash Soup is light, healthy, and delicious! With just 10 minutes of prep and a handful of simple ingredients, it's perfect for busy weeknight dinners.
Print Pin Save
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings

Ingredients

US Customary - Metric

Instructions

  • In a large pot over medium heat, add the onion, garlic, thyme, salt and red pepper flakes. Cook, stirring frequently, until the onion starts to soften.
    yellow squash soup vegan
  • Add the yellow squash and cook until it begins to soften. Add 2 cups of broth and bring to a boil. Reduce heat and simmer for 20 minutes, or until the veggies are very tender.
    yellow squash soup vegan
  • Use an immersion blender to puree the soup.
    yellow squash soup vegan
  • Add additional broth until desired consistency is achieved.
    yellow squash soup vegan
  • Serve garnished with additional red pepper flakes if desired.
    yellow squash soup vegan

Nutrition (Estimate per Serving)

Calories: 116kcalCarbohydrates: 12gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 886mgPotassium: 567mgFiber: 3gSugar: 7gVitamin A: 755IUVitamin C: 36mgCalcium: 41mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Farro Bowl

by 1 Comment

My farro bowl is one recipe you will love to make over and over again. This is loaded with farro, arugula, sweet potatoes, chickpeas, cucumbers and more all drizzled with a homemade dressing. 

farro bowl

Hearty, filling, and nutrient rich is what you will get with this quick and easy farro bowl. Also make sure to try out these other 12 Farro bowls, learn how to cook farro perfect every time, and my chickpea buddah bowl. 

This Farro Bowl Recipe Is...

  • Vegan 
  • Vegetarian 
  • Nutrient Rich 
  • Great for Meal Prep Friendly 
  • Homemade Dressing 

How to Make A Farro Bowl 

farro bowl

Full steps on how to make a farro bowl are in the printable recipe card at the bottom of the post. This is a quick walk through. 

  1. Cook your farro as directed on the package. 
  2. Preheat the oven and add your sweet potatoes, chickpeas and bell peppers on pan. Drizzle with oil and season. 
  3. Bake as directed, flipping halfway through. 
  4. While vegetables are cooking you will mix up your dressing. 
  5. Add the farro, and veggies into the bowl along with cucumbers and then drizzle over the dressing. Top with pepitas and enjoy. 

Helpful Tips For Success 

farro bowl

Sheet Pan 

I like to use a rimmed sheet pan when I roast vegetables in the oven. I find that it is going to offer the best space so you can cook in a single layer. Otherwise you will find you need a larger pan so things don't overlap. 

Flipping Halfway Through Roasting 

Make sure that you flip the vegetables half way through roasting. That way both sides of the vegetables will brown evenly. 

Variations to Farro Bowl 

farro bowl

Dressing 

I made this homemade dressing but you are more than welcome to swap it out with something else if you want. I find the dressing compliments the farro and vegetables nicely. 

Vegetables Used 

So this dish can be made with almost any vegetable. Broccoli, kale, spinach, zucchini and the list goes on. Feel free to pick and choose what vegetables you are wanting. 

Artificial Sweetener 

If you do not want to use maple syrup you can use an agave or artificial sweetener of choice or leave the syrup out altogether if you don't want added sugar into the bowl. 

Farro Bowl FAQs

farro bowl

What does farro go with?

Farro is very versatile, and is generally used in making bowls or salads. I love making bowls as you can pile on all the veggies you want and enjoy the rich flavors. 

Is farro a carb or protein?

You will find that farro is a high protein grain. You will find it is a great way to get some added protein in to your daily diet. It does contain carbohydrates as well. 

Which is healthier quinoa or farro?

Farro has more carbs but also is more nutrient rich compared to quinoa. So it is up to you if you want to reduce your carb intake or not. But both of these items are healthy compared to, say, rice. 

Recipe

farro bowl

Farro Bowl

5 from 2 votes
This easy farro bowl makes for a quick, easy, and healthy meal. Hearty farro, fresh veggies, and a creamy avocado dressing. And it's vegan friendly too!
Print Pin Save
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 servings

Ingredients

For the bowl:

  • 1 cup farro cooked according to package directions
  • 1 can chickpeas rinsed and drained
  • 1 medium sweet potato peeled and cut into small pieces
  • 1 bell pepper diced
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • 2 cups arugula
  • 1 cup chopped cucumber peeling optional
  • ½ cup roasted Pepita

For the dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons parsley chopped
  • 1 tablespoon basil chopped
  • 1 tablespoon maple syrup
  • ½ teaspoon salt
  • 1 lemon juiced
  • 1 large avocado diced
  • 1 clove garlic
US Customary - Metric

Instructions

  • Prepare farro according to the package directions, set aside
  • Preheat oven to 425 F, line baking sheet with parchment paper
  • Place chickpeas, sweet potato, bell pepper on prepared baking sheet, then drizzle with olive oil and sprinkle with smoked paprika, garlic powder and salt and toss to evenly coat
    farro bowl
  • Bake in preheated oven 20 minutes, stirring once halfway through
    farro bowl
  • Meanwhile, prepare dressing by adding olive oil, parsley, basil, maple syrup, salt, lemon juice, avocado, and garlic to a large food processor and pulse until smooth.
    farro bowl
  • Add a small amount of water if desired to thin the dressing.
    farro bowl
  • Divide the the farro, roasted chickpeas, sweet potatoes, peppers, spinach, cucumber and Pepitas into 4 bowls, top with dressing and serve immediately
    farro bowl

Nutrition (Estimate per Serving)

Calories: 590kcalCarbohydrates: 67gProtein: 13gFat: 33gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 0.01gSodium: 632mgPotassium: 949mgFiber: 16gSugar: 9gVitamin A: 10357IUVitamin C: 65mgCalcium: 91mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Massaged Kale Salad with Orange-Miso Dressing

by Leave a Comment

This massaged kale salad is packed with healthy greens, protein rich black beans, hearty rice, and fresh veggies. All topped with a savory and sweet orange-miso dressing. It makes for a healthy lunch, side, or a deliciously light weeknight meal.

kale salad being served with a checkered cloth
[feast_advanced_jump_to]

I love taking salads to the next level. Because no one likes a boring salad, right? So I do my best to keep my salads filling, flavorful and also high in protein.

That's why I think autumn and winter are actually my favorite times of year for salads. With a kale salad like this one, you can enjoy an abundance of vegetables while using a carb-y base to make the overall dish super cozy and comforting.

Just add a simple yet delicious dressing, and that's lunch or dinner sorted!

massaged kale salad with black beans and rice

What I love about this particular kale salad is just how simple it is to throw together in just about 25-30 minutes (or even less if you have pre-cooked rice on hand).

I actually first came up with this dish when I had a bunch of leftover veggies in the fridge. Falling in love with the outcome, I tested it once more with a delicious orange-miso dressing - and it was perfect!

This massaged kale salad is:

  • Delicious and packed full of flavor
  • Vegan friendly!
  • Easy to make, with simple ingredients and dressing
  • Gluten-free
  • Oil-free
  • Comforting and cozy
  • Ideal for a weeknight dinner.
  • Made from whole, minimally processed ingredients
  • Versatile - add whatever other veggies you fancy!
close up of kale salad in bowl

This kale salad works really well as a side dish for Christmas and Thanksgiving, or other family get togethers.

It's also a great make ahead or vegan meal prep recipe. And I personally love eating this as a post-workout meal!

massaged kale salad being served in a white bowl

How to Make the Salad

Start by cooking your rice according to the instructions on the packaging. This usually takes around 25-30 minutes.

Meanwhile, massage the kale for 2-3 minutes to shrink it down and soften it up. (This is where the recipe gets its name!) Then stir in the tahini and a pinch of salt.

Next, prepare the dressing by stirring together fresh orange juice, miso paste and apple cider vinegar. Add a pinch of salt, to taste.

Once the rice is ready, add it to a large mixing bowl with the black beans, kale, tomatoes, purple cabbage, cucumber and red onion.

When you're just about ready to serve the black bean salad, stir in the dressing, transfer to serving plates and enjoy!

kale salad with fresh veggies and rice

Tips & Tricks

Experiment by adding any other vegetables you have in the fridge. Think zucchini, bell pepper, other types of lettuce or greens. They all work!

If you want the salad less sweet and more tangy, replace the orange juice with the equivalent amount of lemon or lime juice.

You can keep this black bean salad in the fridge in an airtight container for 2-3 days. Although, it's best to store the dressing separate from the salad, so it doesn't get soggy.

More Recipes to Try

If you love this massaged kale salad, be sure to check out these other vegan recipes:

Recipe

winter black bean salad with rice and kale

Massaged Kale Salad with Orange-Miso Dressing

5 from 1 vote
This massaged kale salad is packed with healthy greens, protein rich black beans, hearty rice, and fresh veggies. All topped with a savory and sweet orange-miso dressing. It makes for a healthy lunch, side, or a deliciously light weeknight meal.
Print Pin Save
Prep Time: 25 minutes
Cook Time: 5 minutes
Total Time: 30 minutes
Servings: 2 servings

Ingredients

  • 1 cup white rice uncooked
  • 2 cups kale chopped
  • 1 tablespoon tahini
  • salt to taste
  • 1 can black beans 15oz, drained and rinsed
  • 8-9 vine ripened tomatoes medium, chopped
  • ½ cup red cabbage chopped
  • ½ large cucumber chopped
  • ½ red onion medium

For the dressing

US Customary - Metric

Instructions

  • Cook the rice according to instructions on packaging. This usually takes 25-30 minutes.
  • Meanwhile, massage the kale for 2-3 minutes, then stir in the tahini.
  • To make the dressing, stir together the apple cider vinegar, brown rice miso paste, orange juice and salt in a small mixing bowl.
  • Once the rice is cooked, stir it together with the kale, black beans, tomatoes, red cabbage, cucumber and red onion. Add the dressing immediately before serving.

Nutrition (Estimate per Serving)

Calories: 538kcalCarbohydrates: 107gProtein: 17gFat: 7gSaturated Fat: 1gSodium: 180mgPotassium: 1845mgFiber: 9gSugar: 16gVitamin A: 11102IUVitamin C: 165mgCalcium: 215mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Grilled Red Pepper Hummus

by Leave a Comment

This easy Roasted Red Pepper Hummus is loaded with flavor and easy to make in just 10 minutes with a handful of simple ingredients. Let snack time begin!

roasted red pepper hummus
[feast_advanced_jump_to]

Hummus has always been one of my all-time favorite snacks. It's creamy and flavorful and perfect for dipping my favorite chips or veggies. What's not to love?

The only that could make classic hummus even better - roasted red peppers!

So I've added them as a flavorful twist in this simple hummus recipe. It's so simple to make that you could have it ready in just 10 minutes.

So what are you waiting for?

This roasted red pepper hummus is:

  • Packed with savory flavor!
  • Perfect for dipping your favorite chips or veggies.
  • Ready in just 10 minutes.
  • 100% vegetarian and vegan friendly

Tips & Tricks

Tahini is the key ingredient in all traditional hummus recipes. You can find it at most grocery stores these days, or you can order it here.

Using dried chickpeas. It's easiest to use canned chickpeas for hummus, but you can also choose dried. To make hummus with dried chickpeas, soak them for 8 hours or overnight, and then proceed with the recipe.

Roasted red peppers. You want the jarred roasted red peppers that are packed in water. Alternatively, you can sometimes find freshly roasted red peppers in the deli section of your supermarket.

Food Processor. Hummus is easiest to make in a food processor. But if all you have is a blender, that will work too. You may need to add additional oil or pause to scrape the sides periodically, in order to get the mixture to puree.

Variations

You can use this roasted red pepper hummus recipe as a base for all kinds of delicious hummus creations! Try replacing the roasted red peppers with other flavorful ingredients like kalamata olives, artichoke hearts, or roasted garlic cloves.

For some really fun twists, check out our edamame hummus recipe or this caramelized onion hummus. Or get more flavored hummus ideas here!

How to Use Hummus

Hummus is most often served as a dip - with crackers, pita chips, or fresh veggies for dipping.

But it's also delicious as a spread in sandwiches and wraps. This easy hummus wrap is a good place to start! Or try it spread atop this hummus flatbread.

It's also a delicious way to stuff baked veggies like these Hummus Stuffed Baked Potatoes.

And if none of those suit your fancy - check out these other tasty ways to use hummus.

If you love this roasted red pepper hummus, check out these other delicious vegan ideas:

Recipe

roasted red pepper hummus

Roasted Red Pepper Hummus

5 from 1 vote
This easy Roasted Red Pepper Hummus is loaded with flavor and easy to make in just 10 minutes with a handful of simple ingredients. Let snack time begin!
Print Pin Save
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 8

Ingredients

  • 19 oz chickpeas canned, drained and rinsed
  • 2 tablespoon lemon juice fresh
  • 2 tablespoon tahini
  • 1 clove garlic minced
  • ⅓ cup water
  • 1 teaspoon ground cumin
  • ½ cup roasted red peppers jarred
  • salt and pepper to taste
  • ⅓ cup olive oil
US Customary - Metric

Instructions

  • Place the chickpeas in the bowl of a food processor and mix for a few seconds.
  • Add lemon, tahini, garlic, water, cumin, roasted red peppers, and seasonings.
  • Mix, pouring the oil in slowly until the texture is smooth. Adjust the seasoning as needed.

Nutrition (Estimate per Serving)

Calories: 216kcalCarbohydrates: 20gProtein: 7gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 127mgPotassium: 236mgFiber: 5gSugar: 3gVitamin A: 70IUVitamin C: 7mgCalcium: 45mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Easiest Asian Slaw

by Leave a Comment

This is the easiest Asian slaw recipe ever, since it requires a bare minimum of chopping (just the fresh herb!), and starts with pre-cut fresh vegetables. You can also shortcut your way to a flavorful dressing by using a good bottled brand of sesame-ginger, but if you want to make your own, by all means! This simple salad adds color and crunch to Asian-style meals, of course, but honestly, it goes with so many other dishes, like sandwiches, veggie burgers, wraps, soups, and more. [Read more...]

Sautéed Golden Tomatoes with Olives and Parsley

by Leave a Comment

Now that I have a garden, though its theme is more overgrown than Italian, I'm finding a lot of inspiration from a wonderful cookbook titled My Italian Garden by Viana La Place. It’s filled with simple, fresh vegetable recipes, most of which are vegetarian, and many of which are vegan or can be made so with minor adjustments.

My local CSA farm is bursting with the sweet-as-sugar Sungold tomatoes, so the time is ripe, so to speak, for this delectable little dish. I loved it as is from the book’s recipe, below, but I’m also going to try a raw version tonight, minus the garlic. I can’t wait to try her simple pizza dough recipe, and pile it high with tomatoes and basil from the garden! [Read more...]

10 Great Quinoa Bowl Recipes

by 3 Comments

If you need an easy way to serve up a ton of protein and nutrients in one go, you’ll want to look into these vegan quinoa bowl recipes. These quinoa bowl recipes serve up fruit, veggies and tasty spices all heaped onto some delicious quinoa. Serve these up for an easy breakfast, lunch or dinner—seriously, you can have them any time of day! [Read more...]

5 Great Ways to Use Hummus

by 2 Comments

Not long ago, hummus became one of the fastest-growing snack foods in America. This Middle Eastern classic is made of healthful chickpeas and tahini, so it's a welcome alternative to the usual starchy and sugary junk foods people often gravitate to.

5 great ways to use hummus

As a bonus, this Middle Eastern classic is already vegan! Here are 5 great ways to use hummus, aside from its most common use as a dip for fresh pita bread.

Of course, you can make your own hummus and experiment with your own creative combinations and flavorings. But here at VegKitchen, we're very lazy and fully endorse the use of store-bought hummus varieties. There are so many varieties and flavors of hummus that it often has its own bay in the supermarket produce section!

Use As A Spread For Wraps Or Sandwiches

hummus and veggie lavash wrap
Photo: Evan Atlas

This suggestion might, admittedly, be coming straight from Captain Obvious. But for anyone looking for a nice change of pace for wraps or sandwiches, you'll thank him for the reminder. Hummus keeps well on bread and wrappers, and doesn't get soggy when packed up for school or office lunch a few hours later. It also helps stick all the sandwich ingredients together!

Hummus goes well with leafy greens, avocado, bell pepper strips, shredded carrots, leftover cooked grains, and other legumes. Add variety to your combinations based on what's in your fridge!

If you want more specific recipe instructions, see Hummus and Veggie Lavash Wraps, Hummus, Avocado, and Baby Spinach Sandwich, Hummus Wraps with Grains and Greens, and Hummus, Cucumber, and Avocado Wrap. All of these recipes are so easy that you can just follow the photo rather than the recipe-no need to obsessively measure ingredients!

Use As A Topping For Potatoes

Hummus and broccoli stuffed sweet potatoes
Photo: Hannah Kaminsky

Tangy hummus is a great foil for the starchy flavors of potato or sweet potato. You can add other vegetables to the equation, too. Steamed broccoli tops the sweet potato variation above. Wilted spinach or other greens are also a great option.

Simply mix a few steamed vegetables in with the hummus before scooping over the potatoes. Then top with salsa or drizzle with sriracha, as shown in the photo at the top of this post. Served with a simple salad or slaw, these hummus slathered potatoes make for a great emergency dinner.

Vegan Hummus and Veggie-stuffed Potato
Photo: Evan Atlas

Use As Extra Protein For Vegan Bowls

Rice bowl with hummus
Photo: Shutterstock/Nataliya Arzamasova

Bowls are all the rage as a one-dish way to serve a well-rounded meal of complex carbs, protein, and veggies (cooked and/or raw). Bowls are meant to appeal to the eye as well as the palate. Simply arrange colorful veggies on a bed of cooked grain. The hummus doubles as your protein and your sauce!

Use As A Topping For Toast

Hummus avocado toast
Photo: Shutterstock/Dariia Belkina

Lately, avocado toast has become a big thing. This version's a bit in reverse: hummus toast topped off with thick slices of avocado. Their flavor and texture are so compatible, you could say that they're made for each other!

Use As An Appetizer Or Snack With Raw Veggies

Hummus with raw vegetables
Photo: Shutterstock/Tatiana Bralnina

This is another pretty obvious use of hummus, but how many times do you forget to prepare an appetizer when company's coming? If you keep prepared hummus in the fridge, you'll have an instant appetizer that everyone loves at the ready.

Spoon some hummus into a small bowl (pretend you made it; I won't tell), and surround the bowl with raw vegetables and whole-grain chips or crackers. If you're really pressed for time, you can get cut fresh vegetables at the supermarket, as well.

As another plus, hummus served as a dip works as a great incentive to get kids and picky eaters to eat their vegetables.

Want even more ideas? Check out four more ways to use hummus over at Oh My Veggies!

Flavored Hummus Recipes: 5 Great Ways to Jazz Up Hummus

by 1 Comment

Everyone loves hummus these days; the basic traditional recipe is delicious straight up. And it's so useful, too, whether as a spread for fresh pita, a dip for fresh veggies, and as a spread for sandwiches and wraps. The flavored varieties of store-bought hummus are nice but they don't go a long way, and honestly, one flavor tastes pretty much like another. Use this simple recipe for basic hummus (it's more economical, too!) and then use the suggestions below to boost the flavor and eye appeal. [Read more...]

Chunky Sweet Potato Bisque

by 14 Comments

A satisfying soup that gets its golden-orange color from sweet potatoes and carrots, this will warm you throughout the fall and winter.

Chunky Sweet Potato Bisque

I'm completely in love with this chunky sweet potato soup! It's loaded with healthy flavor from hearty sweet potatoes, fresh veggies, and plenty of spice.

Served in a generous bowl, it can be a main dish, completed simply with salad and fresh bread. Served in smaller portions, it's a nice way to start a vegan Thanksgiving meal too.

Tips, Tricks & Variations

Mix up the veggies! Feel free to swap in your own veggies of choice depending on what is in season. Cauliflower would be a great addition!

Add some spice. To up the heat factor, try adding a bit of chili powder or a sliced jalapeno to the mix.

Plant based milk. I used coconut milk for this recipe, which lends a lot of flavor. But it will work fine with any dairy free milk of your choice.

More Tasty Ideas

If you love this chunky sweet potato soup, be sure to check out my other soup and stew recipes, plus these delicious ideas:

Recipe

Chunky Sweet Potato Bisque

Chunky Sweet Potato Bisque

5 from 51 votes
A satisfying soup that gets its golden-orange color from sweet potatoes and carrots, this will warm you throughout the fall and winter.
Print Pin Save
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6 to 9

Ingredients

  • 1 ½ tablespoons extra-virgin olive oil
  • 1 large yellow or red onion chopped
  • 2 large or 3 medium sweet potatoes peeled and cut into large dice, about ¾ inch
  • 2 large or 3 to 4 medium carrots peeled and sliced
  • 15- to 16- ounce can diced tomatoes try fire-roasted
  • 2 bay leaves
  • 2 teaspoons salt-free all-purpose seasoning such as Frontier or Mrs. Dash
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon dried basil or oregano
  • 15- to 16- ounce can chickpeas or large white beans cannellini or Great Northern, drained and rinsed
  • 1 to 2 cups unsweetened nondairy milk very good with unsweetened coconut milk
  • Salt and freshly ground pepper to taste
  • Minced fresh parsley or cilantro for topping as desired
US Customary - Metric

Instructions

  • Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until golden.
  • Add the sweet potatoes, carrots, and enough water to barely cover the vegetables.
  • Bring to a slow boil, then stir in the tomatoes, bay leaves and seasonings. Simmer gently, covered, until the sweet potatoes and carrots are tender, about 20 to 25 minutes. Remove and discard the bay leaves.
  • If using an immersion blender, add the beans and blend about half of the ingredients in the pot, giving the soup a chunky texture.
  • If using a food processor, transfer about half of the solid ingredients into the container, along with half of the beans and a little of the cooking liquid, then return to the soup pot.
  • Add enough nondairy milk to give the soup a slightly thick consistency. Season with salt and pepper, then return to the heat and simmer over very low heat for 10 minutes longer.
  • Serve at once, or let stand off the heat for an hour or two before serving, then heat through as needed. Top individual servings with parsley or cilantro, if desired.

Nutrition (Estimate per Serving)

Calories: 197kcalCarbohydrates: 33gProtein: 6gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 409mgPotassium: 604mgFiber: 8gSugar: 7gVitamin A: 14209IUVitamin C: 11mgCalcium: 160mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Raw Cold Beet Borscht

by 10 Comments

This raw beet borscht is a refreshing, no-cook version of the classic Eastern European soup. Bursting with the natural sweetness of beets, carrots, and apples, it's a vibrant dish perfect for warm days.

raw cold borscht
[feast_advanced_jump_to]

Traditional borscht is a hearty, cooked beet soup enjoyed hot or cold. This raw adaptation skips the cooking, preserving the crisp textures and earthy flavors of fresh vegetables and fruits.

The combination of grated beets, carrots, cucumber, and sweet apple creates a naturally sweet base, while lemon juice adds a zesty brightness.

Fresh dill and scallions introduce herbal notes, making this chilled soup a delightful starter or light meal.

Why You'll Love This Raw Beet Borscht

  • No-Cook Preparation: Ideal for hot days when you want to avoid the stove.
  • Nutrient-Rich: Retains the full spectrum of vitamins and minerals from raw vegetables.
  • Vegan and Gluten-Free
  • Quick and Easy: Minimal pr!eparation time; just grate, mix, and chill.
raw cold borscht

Helpful Tips & Substitutions

Grate with Ease: Use a food processor with a grating attachment to save time and effort. You can grate the vegetables by hand as well, but it quite the chore. Be sure to check the guide to cooking beets for more tips on how to prepare them!

Chill Thoroughly: Allow the soup to refrigerate for at least 3 hours to enhance the flavors and ensure it is fully chilled.

Creamy toppings: Top your borscht with a dollop of vegan sour cream or cashew cream. It's a delightful contrast to the tangy soup. Coconut yogurt is also a good choice.

Use any beets! While traditional red beets are the most common for making borscht, golden beets can be used for a different hue and milder taste.

Variations to Try

Add a Spicy Kick: Add a pinch of cayenne pepper or finely chopped jalapeño for some heat.

Herbal Twist: Incorporate fresh mint or basil for a different flavor profile.

Nutty Addition: Top with chopped walnuts or almonds for added texture and richness.

More Vegan Recipes

If you love this vegan borscht, be sure to check out these other delicious ideas:

 

Recipe

raw cold borscht

Raw Cold Beet Borscht

5 from 3 votes
This raw beet borscht is a refreshing, no-cook version of the classic Eastern European soup.
Print Pin Save
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6

Equipment

  • Food processor with grater attachment

Ingredients

  • 2 large beets peeled and cut into chunks (or see note if you'd like to lightly cook the beets)
  • ½ small cucumber cut into chunks
  • 1 medium apple sweet variety, cut into chunks
  • 1 medium carrot peeled and cut into chunks
  • 2 tablespoons fresh dill minced, add more to taste
  • 1 scallion thinly sliced
  • Juice of 1 to 2 lemons to taste
  • 3 tablespoons agave nectar or to taste
  • salt and freshly ground pepper to taste
  • vegan sour cream purchased or homemade, or Cashew Cream for topping, optional
US Customary - Metric

Instructions

  • Grate the beets, cucumber, apple, and carrot in a food processor fitted with the grating blade. Transfer the grated ingredients to a soup tureen or some other kind of serving container such as a deep, steep-sided casserole dish.
  • Fill the container with enough water to give the soup a dense but not overly crowded consistency. Stir in the dill and scallions.
  • Add the juice of 1 to 1 ½ lemons (depending on how large and juicy they are), and the agave. Season gently with salt and pepper.
  • Cover and let the soup chill for at least 3 hours. This can be made the morning before you want to serve it for dinner, or the day before. Just before serving, taste and add more lemon juice and agave to your liking.
  • Serve garnished with a dollop of vegan sour cream or cashew cream, if desired.

Notes

If you prefer beets lightly cooked, just use your favorite cooking method, whether in the microwave or on the stovetop. Don't overcook! Cook just until they can be pierced, then plunge them in a bowl of ice water until they're cool enough to handle.

Nutrition (Estimate per Serving)

Calories: 94kcalCarbohydrates: 22gProtein: 2gFat: 0.3gSaturated Fat: 0.04gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 79mgPotassium: 384mgFiber: 4gSugar: 17gVitamin A: 1784IUVitamin C: 9mgCalcium: 23mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Spicy Pumpkin and Peanut Soup

by 6 Comments

This hearty soup is packed with flavor from sugar pumpkin, fresh veggies, and protein-packed beans. It's delicious, warm, comforting, and perfect for Fall!

Curried pumpkin-peanut soup

This pumpkin packed soup can be served as a starter for festive occasions like Thanksgiving. But it's also filling enough to be a one-pot dinner all on its own!

This pumpkin and peanut soup is:

  • Hearty & filling.
  • Totally delicious.
  • Easy to make in just 1 hour.
  • Vegan & Vegetarian.

It's a perfect meatless meal for those chilly fall and winter nights!

Tip: If you don't have sharp enough knives to cut a thick-skinned pumpkin or squash, wrap the whole thing in foil, set in a casserole dish, and bake 375º F. for 30 to 45 minutes, or until you can pierce through the skin, with some resistance. When cool enough to handle, it will cut more easily!

You can also see a quick how-to in our video on How to Cut Butternut Squash Easily, which applies to other large squashes as well.

Recipe and photos were contributed by Dianne Wenz of VeggieGirl.

Recipe

Curried pumpkin-peanut soup

Spicy Pumpkin and Peanut Soup

No ratings yet
This hearty soup is packed with flavor from sugar pumpkin, fresh veggies, and protein-packed beans. It's delicious, warm, comforting, and perfect for Fall!
Print Pin Save
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6

Ingredients

US Customary - Metric

Instructions

  • Preheat oven to 400º F. Line a baking sheet with parchment paper and roast the pumpkin for 20 minutes, until fork tender. Let cool slightly.
  • While the pumpkin is roasting, combine the broth, onion, ginger, carrots, tomatoes, and kidney beans in a large pot over medium heat and cook for about 30 minutes, until the vegetables have softened.
  • Add the curry powder, chili powder, and peanut butter and mix to incorporate.
  • Place the roasted pumpkin and nondairy milk in a food processor or blender and process until smooth, stopping to scrape down the sides if necessary.
  • Add the pureed pumpkin to the pot with the vegetables and stir to combine. Stir in the salt. Cook for several more minutes, until heated throughout. Add more broth or non-dairy milk if the consistency seems too thick.
  • Stir in the spinach and cook until it's just wilted. Transfer to bowls and top with chopped peanuts

Nutrition (Estimate per Serving)

Calories: 357kcalCarbohydrates: 35gProtein: 16gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gSodium: 1236mgPotassium: 927mgFiber: 10gSugar: 11gVitamin A: 12435IUVitamin C: 17mgCalcium: 242mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Potato and Leek Salad

by 2 Comments

This Potato Leek Salad is a dressed-up potato salad that's easy to make, and bursting with flavor from fresh herbs and a homemade vinaigrette dressing.

Potato and leek salad recipe

If you're tired of the same old-fashioned potato salad recipes, you've come to the right place!

This jazzed up version is just loaded with flavor from fresh veggies, tangy artichokes, and a homemade dressing. It's light and refreshing, and perfect for summertime cookouts.

It's great with grilled dishes (grab some vegan grilling ideas here), and works really well as a potluck dish too.

Potato and leek salad being served

More Recipes

If you love this potato leek salad, be sure to check out these other delicious vegan ideas:

Recipe

potato leek salad

Potato Leek Salad

No ratings yet
This Potato Leek Salad is a dressed-up potato salad that's easy to make, and bursting with flavor from fresh herbs and a homemade vinaigrette dressing.
Print Pin Save
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6

Ingredients

  • 4 potatoes red-skinned or Yukon gold, scrubbed, about 2 pounds
  • 2 leeks large, white and palest green parts only
  • 1 tablespoon olive oil
  • 8 ounces Marinated artichoke hearts halved or quartered, jarred, with a little of their liquid
  • 1 red bell pepper cut into narrow, 1-inch strips
  • 1 cup green peas frozen or fresh
  • salt and pepper to taste
  • 2 scallions green parts only, thinly sliced, or several minced fresh chives
  • fresh dill or parsley finely chopped, for garnish
  • 2 tablespoons toasted sunflower seeds

Vinaigrette Dressing

Instructions

  • Cook or microwave the potatoes in their skins until done but still firm. When cool enough to handle, but still warm, cut in approximately ¾-inch chunks. Place in a serving bowl.
  • Trim the leeks and cut in half lengthwise. Cut ¼-inch thick crosswise, then rinse well in a colander. Separate the rings and mix them up a bit with your hands, to make sure you get rid of all the grit.
  • Heat the olive oil in a large skillet or steep-sided stir-fry pan along with ¼ cup water. Add the leeks, then cover and cook until tender, stirring occasionally, about 8 to 10 minutes. Add a bit more water if the skillet gets dry; on the other hand, if any liquid remains, drain it off.
  • Add the leeks, artichoke hearts, bell pepper and peas to the bowl with the potatoes.
  • In a separate small bowl, combine all dressing ingredients. Whisk to combine.
  • Add enough vinaigrette to moisten the potato mixture (I used about ⅓ cup). Reserve the rest for another recipe or add more to taste when serving.
  • Stir in the scallions, dill or parsley, and sunflower seeds. Season with salt and pepper and stir together gently and thoroughly. Serve at once or let stand at room temperature until needed.

Nutrition (Estimate per Serving)

Calories: 417kcalCarbohydrates: 41gProtein: 6gFat: 26gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gSodium: 192mgPotassium: 805mgFiber: 7gSugar: 9gVitamin A: 1730IUVitamin C: 76mgCalcium: 65mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Corn Relish Salad

by Leave a Comment

This corn relish salad is loaded with fresh veggies, pimiento olives, and flavorful herbs. It's the perfect summer side for burgers, wraps, and more!

Corn relish recipe

If you're looking for the perfect summery side dish, you've come to the right place. This simple corn relish salad is perfect paired with veggie burgers, grilled veggie kebabs, or your favorite vegan sandwiches and wraps.

It's loaded with fresh flavors and nutritious veggies. And best of all - it's easy to make in just 10 minutes!

Tips & Tricks

For the corn, you can use fresh or frozen corn kernels. Fresh always tastes best of course, but frozen kernels work just fine to save time. I suggest defrosting the corn and then letting it dry out well before mixing it in, so you don't get a soggy salad.

Feel free to use any type of olives that you prefer. I think these pimiento olives work really well, but something fancy like garlic-stuffed olives would also be a fun twist.

For more spice, add a second jalapeno pepper or swap it for a spicier red chili pepper instead.

More Vegan Recipes

If you love this corn relish salad, be sure to check out these other delicious vegan ideas:

Corn relish salad

Recipe

Corn relish salad

Corn Relish Salad

5 from 1 vote
This corn relish salad is loaded with fresh veggies, pimiento olives, and flavorful herbs. It's the perfect summer side for burgers, wraps, and more!
Print Pin Save
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 6

Ingredients

  • 3 cups corn kernels from about 4 medium ears, fresh or frozen
  • ½ medium bell pepper finely diced, any color
  • 1 stalk celery finely diced
  • 1 carrot peeled and finely diced
  • ½ cup pimiento olives halved or sliced
  • 2 scallions thinly sliced
  • ¼ cup fresh parsley minced
  • 1 tablespoon fresh dill minced, or ½ teaspoon dried
  • 1 hot chili pepper fresh, such as jalapeño, seeded and minced, optional
  • 1 tablespoon olive oil
  • 3 tablespoons sweet pickle relish or more, to taste
  • 3 tablespoons apple cider vinegar or more, to taste
  • Salt and pepper to taste
US Customary - Metric

Instructions

  • Combine the salad ingredients in a serving bowl and stir together.
  • If time allows, cover and let stand for an hour or two before. Stir occasionally to distribute the dressing. Taste to adjust the various flavors - more pickle relish, cider vinegar, salt and pepper, then serve.
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Tabbouleh Salad (with Quinoa, Bulgur, or Couscous)

by Leave a Comment

This classic tabbouleh is everything a great salad should be - bright, herby, tangy, and refreshing. Make it the traditional way with bulgur, or swap in quinoa for a gluten-free version or couscous when you want something even faster.

Tabbouleh salad with bulgur, tomatoes, parsley, and lemon

Key Ingredients & Substitutions

  • Bulgur wheat. The traditional grain for tabbouleh - it has a nutty flavor, chewy texture, and cooks quickly on the stovetop. Medium or fine bulgur both work; fine bulgur soaks up the dressing especially well. Substitute couscous for a near-instant version, or quinoa to keep it gluten-free and higher in protein.
  • Fresh flat-leaf parsley. The star of the dish - don't hold back. Tabbouleh should be heavily green. Flat-leaf (Italian) parsley has more flavor than curly; use at least one large bunch, very finely chopped.
  • Ripe tomatoes. Use the best tomatoes you can find - they provide sweetness and juice that becomes part of the dressing. Cherry tomatoes, halved, work beautifully in summer. In winter, Roma tomatoes are your most reliable option.
  • Fresh lemon juice. Squeeze it fresh - bottled juice won't give you the same brightness. Start with one large lemon and add more to taste.
  • Extra-virgin olive oil. Use a good one; it's a primary flavor in the dressing.
  • Scallions. Milder than red onion and traditional in many versions. If you prefer the bite of raw onion, swap in ¼ cup minced red onion.
  • Fresh mint. Optional but excellent - a small handful of thinly sliced mint leaves adds a cooling note that makes this especially refreshing in warm weather.

Variations

  • Quinoa tabbouleh (gluten-free). Rinse 1 cup quinoa, then cook with 2 cups water for 15 minutes over low heat until absorbed. Cool completely before mixing in - quinoa releases liquid as it cools, so don't rush this step. The result is slightly nuttier and higher in protein than the bulgur version.
  • Couscous tabbouleh (fastest version). No stovetop needed. Place 1 cup whole-grain couscous in a heatproof bowl, pour 1¼ cups boiling water over it, cover tightly, and let stand 10 minutes. Fluff and cool, then mix in the other ingredients. On the table in about 20 minutes total.
  • Chickpea tabbouleh. Add a drained 15-ounce can of chickpeas to make this a hearty main-dish salad instead of a side.
  • Add olives. About ⅓ cup sliced Kalamata olives adds a salty, briny depth - especially good if you're not serving olives alongside.
  • Cucumber tabbouleh. Add 1 cup diced English cucumber for extra crunch and freshness. This is common in Lebanese-style versions.
  • Grain-free version. Replace the grain entirely with extra-finely chopped cauliflower (raw) for a low-carb tabbouleh that's surprisingly close to the original in texture.

Tips for the Best Tabbouleh

  • Cool the grain completely before mixing. Warm grain will wilt the parsley and make the salad soggy. Spread it on a baking sheet to cool faster.
  • Chop the parsley very fine. Rough-chopped parsley gives an uneven, chewy texture. Use a sharp knife and chop it until it's almost a finely minced pile - it should almost melt into the grain.
  • Let it rest before serving. Tabbouleh gets dramatically better after 30 minutes as the grain absorbs the dressing. An hour is even better. Make it ahead if you can.
  • Dress it twice. Add half the lemon juice and olive oil before resting, then taste and add more just before serving - the grain absorbs a lot and it often needs a second hit of lemon.
  • Season assertively. Tabbouleh is a bold salad - it needs more salt than you might expect, and plenty of black pepper. Taste it at least twice before serving.

How to Serve

Tabbouleh is a natural fit on a Middle Eastern mezze spread alongside hummus, warm pita, a handful of olives, and stuffed grape leaves. It also works beautifully as a side dish for grilled or roasted vegetables, falafel, or lentil soup. Leftovers keep well in the fridge for up to 3 days - the flavors deepen overnight, though the parsley will lose some of its brightness. Give it a fresh squeeze of lemon and a drizzle of olive oil before serving again.

Vegan tabbouleh salad in a white bowl with fresh herbs and lemon

Recipe

Tabbouleh salad with bulgur, tomatoes, parsley, and lemon

Tabbouleh Salad (Bulgur, Couscous, or Quinoa)

5 from 20 votes
A bright, herb-forward Middle Eastern classic made with bulgur wheat, ripe tomatoes, loads of fresh parsley, and a lemony olive oil dressing. Easily made with couscous or quinoa — see the variations in the notes.
Print Pin Save
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 6 servings

Ingredients

  • 1 cup bulgur wheat see notes for couscous or quinoa variations
  • 2 cups water
  • 3 medium ripe tomatoes diced
  • 1 cup fresh flat-leaf parsley finely chopped (about 1 large bunch)
  • 3 scallions thinly sliced
  • 2 tablespoons fresh mint leaves thinly sliced, optional
  • 3 tablespoons extra-virgin olive oil
  • 1 large lemon juiced (about 3–4 tablespoons)
  • salt and freshly ground black pepper to taste

Instructions

  • Combine the bulgur and water in a small saucepan. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 12 to 15 minutes, until the water is fully absorbed. For a more tender result, add an extra ½ cup water and continue simmering until absorbed. Remove from heat, fluff with a fork, and spread onto a baking sheet or large plate to cool to room temperature.
  • While the bulgur cools, dice the tomatoes, finely chop the parsley, and thinly slice the scallions and mint (if using). Juice the lemon.
  • Transfer the cooled bulgur to a large serving bowl. Add the tomatoes, parsley, scallions, and mint. Drizzle with the olive oil and lemon juice, then season generously with salt and pepper.
  • Toss well to combine. For best flavor, cover and let the salad rest at room temperature for at least 30 minutes before serving — this allows the bulgur to absorb the dressing. Taste and adjust salt, pepper, and lemon juice before serving.

Notes

Couscous variation: Skip the stovetop cooking. Place 1 cup whole-grain couscous in a heatproof bowl. Pour 1¼ cups boiling water over it, cover tightly with a plate or plastic wrap, and let stand for 10 minutes. Fluff with a fork and cool to room temperature, then proceed with the recipe as written.
Quinoa variation (gluten-free): Rinse 1 cup quinoa under cold water. Combine with 2 cups water in a saucepan, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed. Fluff and cool completely before mixing with the other ingredients. Quinoa gives a slightly nuttier flavor and higher protein content than bulgur.
Optional add-ins: A drained 15-ounce can of chickpeas makes this more substantial. About ¼ cup minced red onion adds bite. A handful of sliced Kalamata olives works well if you're not serving olives on the side.

Nutrition (Estimate per Serving)

Calories: 210kcal
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.