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Vegan Pasta Salad Niçoise

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The ingredients of Salade Nicoise-green beans, white beans, ripe tomatoes, and cured olives- join forces with pasta to make a delectable cold dish. Baked marinated tofu stands in for tuna, another standard Nicoise ingredient. This makes a heaping helping even with only 8 ounces pasta, making it a nice summer potluck dish.  [Read more...]

Udon Noodle Soup with Crisp Vegetables

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In this Japanese-style soup, udon noodles in a hot broth are topped with crisp raw vegetables, making for an offbeat and pleasing presentation. It can be made minutes before you wish to serve it. The traditional way to eat this is to "slurp" the noodles with the help of chopsticks, then finish off the remaining soup with a spoon. Photos by Hannah Kaminsky.   [Read more...]

Vegan Appetizer Recipes

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Not sure why, but vegan and vegetarian cookbooks rarely present many appetizer recipes to speak of, so hopefully you'll find  the  wide array of choices here useful and appealing. A nice idea for entertaining (for the winter holidays or any casual occasion) is to offer a spread of hot and cold appetizers (instead of the usual sit-down dinner) with wine or cocktails, followed by a dessert buffet. If you need ideas for a vegan dessert buffet, we've got you covered there as well, of course, on the Vegan Dessert Recipes page. Shown above, Eggplant and Tomato Spread. [Read more...]

Vegan White Pizza with Asparagus and Spinach

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Here's a light, lively vegan white pizza recipe that's perfect for a springtime meal. It features favorite spring veggies - asparagus and spinach on a creamy backdrop. Serve with a big green salad; toss in some chickpeas, whose flavor is highly compatible with the pizza. This pizza goes down easy, so double the recipe if you're serving a hungry group. Recipe adapted from Vegan Express. Photos by Evan Atlas. [Read more...]

Roasted Vegetables: An Asparagus to Zucchini Guide

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Roasting vegetables in a hot oven brings their natural sugars to the surface while maintaining nutrients. For those who aren't keen on steamed or raw veggies in the winter, you may find that roasting might spark some interest. I've found 425 degrees F. to be the ideal temperature for my oven, but 400 degrees F. works as well. If I have anything else in the oven at either of those temperatures, I try to toss in some vegetables to roast at the same time. Once vegetables are roasted, they're good warm or at room temperature. Leftover roasted vegetables can be used to make wraps or to top pizza. [Read more...]

The Sexy Vegan Cookbook

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Reviewed by Rachael Braun. Looking for easy, down-to-earth vegan recipes that are delicious and fun to make? Look no further then The Sexy Vegan Cookbook: Extraordinary Food from an Ordinary Dude* (New World Library, 2012) by Brian L. Patton. It is filled with 100 recipes that will please anyone's palate, vegan or not. Photo above courtesy of VegNews.

This cookbook is entertaining and useful, with original names for all the recipes and tips, definitions and facts scattered throughout. And if you ever think you need a little extra help with a recipe, Patton has provided QR codes that you can scan with your phone to see a video of The Sexy Vegan himself demonstrating the recipe for you. [Read more...]

Sephardic-Style Vegan Matzo Ball Soup

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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.
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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)

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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.

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Vegan Matzo Ball Soup with Spring Vegetables

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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.
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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

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

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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

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

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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!
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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

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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

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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

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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
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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!
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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

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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

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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

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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)

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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

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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)

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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

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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

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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
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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

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Whip up a batch of this vegan Tahini-Yogurt Sauce whenever you want! In just a few minutes, this sauce is ready to go.
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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
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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.

Yellow Squash Soup

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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.

Also worth trying: our creamy asparagus and pea pasta.

Also worth trying: our miso butternut squash soup.

Also worth trying: our vegan pumpkin mac and cheese.

Also worth trying: our zucchini with mint.

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: 

Also try: our Glazed Baked Onions.

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.
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings

Ingredients

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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

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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 3 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!
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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

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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
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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.
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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

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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
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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!
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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

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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!