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Maple-Glazed Butternut Squash

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This roasted butternut squash is tossed in a flavorful soy and maple glaze. It's a little bit sweet, a little bit savory, and a whole lot of delicious.

maple glazed butternut squash

This simple soy and maple glazed butternut squash is positively addictive! It's one of my all time favorite vegan side dishes for fall and winter. And it's even filling enough to eat as a main dish too.

This maple roasted butternut squash is:

  • Packed with sweet and savory flavor.
  • Super simple to make.
  • Incredible vegetarian comfort food.
  • 100% vegan.

This recipe also makes a wonderful addition to a plant based holiday feast!

And if you're here planning a plant based holiday menu, be sure to check out our complete Vegan Thanksgiving and Vegan Christmas cookbooks too!

maple glazed butternut squash

Tips & Tricks

I like to cut and clean my squash prior to baking. But if you find it too difficult to cut the squash open while it's raw, you can do the initial baking with a whole squash.

Just wrap the squash tightly in foil and bake until it's just slightly tender. Then let it cool, and proceed to cut and clean the squash before returning it to the oven.

While I used a butternut squash for this recipe, it works equally well with any type of winter squash. Acorn and delicata squash are great choices! You will simply adjust the cooking times based on the size of the squash.

maple glazed butternut squash

More Recipes

If you love this roasted butternut squash, be sure to check out these other tasty vegan recipes:

Recipe

maple glazed butternut squash

Maple-Glazed Butternut Squash

5 from 1 vote
This roasted butternut squash is tossed in a flavorful soy and maple glaze. It's a little bit sweet, a little bit savory, and a whole lot of delicious.
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Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6

Ingredients

  • 2.5 lbs butternut squash or other winter squash such as carnival, golden acorn, or delicata.
  • 3 tablespoon maple syrup or agave nectar
  • 1 tablespoon soy sauce or to taste
  • 2 teaspoon dark sesame oil
  • 2 tablespoon olive oil
  • 1 ½ teaspoon salt
  • ¼ cup fresh herbs such as parsley, cilantro, and or basil (optional)
US Customary - Metric

Instructions

  • Preheat it to 375°F. Cut the squashes in half lengthwise. Scoop out the seeds and pulp and discard.
  • Place the cut squash halves cut side up in a baking dish with about ½ inch of water, and cover each half tightly with foil. Bake until easily pierced with a knife but still firm, about 30 to 40 minutes, depending on the type and size of squash used.
    Tip: If you don't have a knife sharp enough to cut the squashes in half, simply wrap in foil, place them in a casserole dish, and bake until they can be just pierced through, but are still firm. You can then cut them and remove the seeds.
  • Allow the squash to cool until it is safe to handle. Peel the squashes (the skins should remove easily after baking) and cut into 1-inch chunks. Once you're ready to roast the squash, heat the oven to 425°F.
  • Combine the squash chunks in a mixing bowl with all the remaining ingredients, except the fresh herbs, and stir together well. Transfer to a parchment-lined roasting pan.
  • Roast for 15 to 20 minutes, or until nicely glazed, stirring once or twice. Serve from the pan or transfer to a covered serving container.

Nutrition (Estimate per Serving)

Calories: 168kcalCarbohydrates: 29gProtein: 2gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 759mgPotassium: 708mgFiber: 4gSugar: 10gVitamin A: 20301IUVitamin C: 43mgCalcium: 106mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Images via Shutterstock.

Pasta with Greens, Chickpeas, and Olives

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This quick and nourishing pasta recipe combines greens with chickpeas and olives for a tasty, healthy dish. Specifically, this recipe calls for chard, kale, or spinach, but you can use a combination or even substitute broccoli rabe or mustard greens. My personal favorite in this dish is chard, as it's so good in the Italian-style trio of pasta with greens and legumes. Just add a colorful salad and you've got a meal. Recipe from Wild About Greens* by Nava Atlas.

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Udon Noodles with Spinach-Miso Pesto

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In this recipe, the Asian flavor of miso fuses with the peppers, tomatoes, and olives of Italian cuisine. This fusion pasta dish makes a luscious meal all year round. It's good served warm or even at room temperature. Serve these Udon Noodles with Spinach-Miso Pesto with a bountiful salad of greens and tomatoes. Photos by Evan Atlas. [Read more...]

Mushroom and Bell Pepper Scrambled Tofu

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This vegan breakfast recipe updates regular scrambled tofu with mushrooms and bell peppers. Omnivores and vegans alike will love waking up to this dish!

Soft tofu is a good choice for dishes in which it is crumbled, as in this veggie-filled, egg-free scramble. While this would certainly also make a good brunch or lunch dish, it also makes a wonderful light dinner with whole grain toast or sautéed potatoes, and some sliced oranges or other seasonal fresh fruit. Photos by Evan Atlas. [Read more...]

Cranberry Spaghetti Squash

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Served in its shell, this simple recipe for Cranberry Spaghetti Squash makes a dramatic presentation as part of a winter meal. It's festive enough to serve as a holiday side dish at the Thanksgiving or Christmas table as well. For more servings, simply double the recipe. Photos by Evan Atlas.

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Mediterranean Spinach with Pine Nuts and Raisins

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Spinach with pine nuts and raisins is a traditional Mediterranean side dish recipe that's both elegant to serve and easy to make. Its mild and slightly sweet flavor provides a nice counterpoint to boldly-flavored Italian pasta dishes. But really, this Mediterranean side dish goes well with most any kind of meal, including those featuring grain dishes and curries. [Read more...]

Classic Italian Minestrone Soup

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Minestrone soup is an Italian cuisine classic. Here is our recipe for this classic Italian vegetable soup with beans and pasta!

Recipe

Classic Italian Minestrone Soup

5 from 1 vote
Minestrone soup is an Italian cuisine classic. Here is our recipe for this classic Italian vegetable soup with beans and pasta!
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Total Time: 1 hour 45 minutes
Servings: 8

Ingredients

  • ⅜ cup dried white beans
  • ¼ cup extra virgin olive oil
  • 1 teaspoon unsalted butter
  • 1 yellow onions peeled and thinly sliced
  • 2 carrots peeled and diced
  • 2 stalks celery diced
  • 2 potatoes peeled and diced
  • 1 cup spinach chopped
  • 4 cups vegetable stock
  • ½ cup canned crushed tomatoes
  • 4 sprigs fresh thyme
  • 1 cup broken fettuccini pasta
  • salt and pepper
US Customary - Metric

Instructions

  • Soak the white beans overnight in a bowl with just enough cold water to cover them.
  • The next day, drain the water from the beans and rinse well. Cook in boiling water for 45 to 60 minutes. Reserve.
  • In large saucepan, melt butter in oil over medium heat. Add the onions and cook for 2 minutes until golden brown.
  • Add carrots and celery. Season and cook for another 2 minutes.
  • Add the potatoes and stir. Continue cooking for 2 minutes.
  • Stir in spinach and continue cooking for 2 minutes.
  • Add vegetable stock, crushed tomatoes, and thyme sprigs. Season. Put a lid on the pan and cook the soup over low heat for about 2 hours, stirring occasionally. It’s important that the minestrone soup simmer gently.
  • After 2 hours of cooking, add cooked beans and pasta and continue cooking for 20 minutes. Check the seasoning.
  • Serve with a crusty piece of bread.

Nutrition (Estimate per Serving)

Calories: 274kcalCarbohydrates: 42gProtein: 8gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 26mgSodium: 516mgPotassium: 606mgFiber: 5gSugar: 4gVitamin A: 3246IUVitamin C: 16mgCalcium: 59mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

 

Red Lentil Dal

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This recipe is for Red Lentil Dal—a kind of warm dip from Indian cuisine made of well-cooked legumes, is meant to be scooped up with fresh flatbreads such as chapatis or naan. Can't find them? Use fresh pita instead. Tiny red lentils, available in natural food stores and imported food shops, cook to an appealing orange-gold color.  [Read more...]

Cranberry-Carrot Cake with Maple-Cream Cheese Frosting

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This vegan Cranberry-Carrot Cake is festive and luscious, but with a minimum of fat and a plethora of fresh fruit (and a vegetable!) in the batter, not the least bit guilt-inducing. It's a nice alternative to pumpkin pie for Thanksgiving dinner, for those few who don't care for it, and wonderful for Christmas as well.

vegan cranberry-carrot cake

Recipe adapted from Vegan Holiday Kitchen, with permission from the author. Photos by Susan Voisin.

Cranberry-Carrot Cake with Maple-Cream Cheese Frosting

Serves: 8

Ingredients

  • 8-10 oz fresh cranberries
  • ⅓ cup natural granulated sugar
  • 1 ¾ cups whole wheat pastry or spelt flour
  • 2 tablespoon ground flaxseeds, optional
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon ground ginger
  • ½ teaspoon cinnamon
  • ½ cup applesauce 
  • ⅓ cup maple syrup
  • 2 tablespoon safflower or other light oil
  • 1 teaspoon vanilla extract
  • 1 cup grated carrot
  • Maple-Cream Cheese frosting (see following recipe)
  • ⅓ cup finely chopped walnuts

Instructions

  1. Preheat the oven to 350°F.
  2. Place the cranberries in a food processor fitted with the blade and pulse on and off until evenly and finely chopped. Transfer to a bowl. Add the sugar, stir well, and set aside.
  3. In a large mixing bowl, combine the flour, optional flaxseeds, baking powder, baking soda, ginger, and cinnamon. Stir to combine thoroughly. 
  4. Make a well in the center and add the applesauce, syrup, safflower oil and vanilla. Stir until the wet and dry ingredients are completely combined, but don't over mix.
  5. Stir the cranberries and carrots into the batter. Pour into a lightly oiled 9-inch round cake pan. or springform pan (see headnote). Bake for 30 to 35 minutes, or until a knife inserted into the center tests clean. 
  6. If using the walnuts, toast them in a small dry skillet over medium heat until they brown lightly. Once the cake has cooled to room temperature, release from the pan if you've used a springform or other easy-to-release pan and spread the frosting over the top evenly, allowing it to drip fetchingly over the sides. Otherwise, leave the cake in the pan and simply frost the top.
  7. Sprinkle evenly with the optional walnuts, then cut into wedges to serve.

Maple-Cream Cheese Frosting

I love this simple frosting on fruit- or vegetable-based baked goods, especially those containing carrots or pumpkin.

Makes about ¾ cup, enough to frost one average-sized cake

Ingredients

  • ½ cup vegan cream cheese
  • 2 to 3 tablespoon maple syrup, to taste
  • 2 tablespoon rice milk or other plain or vanilla vegan milk

Instructions

  1. Combine the ingredients in a food processor fitted with the metal blade. Process until creamy and smooth. Use a flexible cake spatula to remove from the container.
  2. Spread on cakes or cupcakes once they've cooled to room temperature.
vegan cranberry-carrot cake with maple-cream cheese frosting

Maple-Sriracha Brussels Sprouts with Cranberry Wild Rice

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While I wish I could take all the credit for the unique blend of flavors here, the inspiration for these Maple-Sriracha Brussels Sprouts came from a restaurant in NYC called the Vanderbilt. I was going to rework their recipe as a side dish, but after taking my first bite of this new version, I realized that serving the Brussels sprouts atop my favorite wild rice dish would create a stunning entrée.

Recipe and photo reprinted by permission from The Veggie-Lover's Sriracha Cookbook ©2013 by Randy Clemens. Published by Ten Speed Press, a division of Random House, Inc.
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Massaged Kale Salad with Cranberries and Cashews

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Here's a basic recipe for Massaged Kale Salad with Cranberries and Cashews, along with lots of variations. You can toss in some slivered baby carrots, substitute another kind of nut, add a bit of thinly shredded red cabbage for extra color, or add some sliced celery or bok choy for extra crunch. Even in its simplest form, as presented here, it's luscious, festive, and just as welcome for every day as well as holiday meals. Its colors make it especially nice for a vegan Thanksgiving or Christmas meal. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.

 [Read more...]

West African-Style Peanut and Okra Stew

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This West African-Style Peanut and Okra Stew recipe is a westernized version of a typical African dish. It's much tastier than it sounds—try it! I first made this stew as part of an “African feast” at my kids' school some years ago in conjunction with a class project. Privately, I doubted that any of the kids, then third and fourth graders, would eat this. I couldn’t have been more mistaken! The kids not only loved making it, but every last drop was scraped from the huge pot. Recipe adapted from The Vegetarian Family Cookbook. Photos by Hannah Kaminsky.

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Kid-Friendly Peanut Butter Noodles

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Though this basic recipe for Peanut Butter Noodles is designed for kids who prefer milder flavors, adults can enjoy this as well! Spice up their portion with hot sauce—such as Sriracha—or dried hot red pepper flakes and a sprinkling of scallion. These kid-friendly Peanut Butter Noodles are good at room temperature as well as served warm. Photos by Lori Maffei.
[Read more...]

Simple Green Bean Salad

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This Simple Green Bean Salad recipe showcases fresh seasonal vegetables. It's perfect to make as a side dish for a barbecue night.

 

Recipe

green bean salad

Simple Green Bean Salad

5 from 1 vote
This Simple Green Bean Salad recipe showcases fresh seasonal vegetables. It's perfect to make as a side dish for a barbecue night.
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Prep Time: 15 minutes
Setting Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 8

Ingredients

  • 1 lb green beans
  • 25 cherry tomatoes cut in half
  • 1 bell pepper
  • 3 French shallots finely chopped
  • 50 mL olive oil
  • 25 mL balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey
  • ¼ cup fresh parsley
  • salt and pepper
US Customary - Metric

Instructions

  • Strain the beans and steam for about 6 minutes. Remove from heat and immerse in cold water to stop cooking. Drain.
  • Cut the cherry tomatoes add them to the beans. Chop the pepper and shallots; add to the salad.
  • Mix together all the remaining ingredients for the vinaigrette and pour over the salad.
  • Mix and marinate in the refrigerator at least 1 hour before serving.
  • Sprinkle with fresh parsley.

Nutrition (Estimate per Serving)

Calories: 100kcalCarbohydrates: 10gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 20mgPotassium: 313mgFiber: 3gSugar: 6gVitamin A: 1276IUVitamin C: 41mgCalcium: 35mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

 

Easy Rustic Summer Berry Pie

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Summertime means that beautiful and delicious fresh berries are here, so why not cook them in this Easy Rustic Summer Berry Pie recipe?

 

Recipe

Easy Rustic Summer Berry Pie

Easy Rustic Summer Berry Pie

5 from 1 vote
Summertime means that beautiful and delicious fresh berries are here, so why not cook them in this Easy Rustic Summer Berry Pie recipe?
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Total Time: 1 hour 15 minutes
Servings: 8

Ingredients

Filling

  • 5 cups berries of your choice trimmed and sliced
  • ½ cup sugar
  • ¼ teaspoon cinnamon
  • 1 teaspoon vanilla
  • 1 ½ teaspoon cornstarch
  • ½ orange for juice and zest
  • 1 tablespoon vegan butter cut in small pieces

Crust

  • 1 package store-bought pastry dough
  • 2 tablespoon almond milk
  • raw sugar to sprinkle
US Customary - Metric

Instructions

  • In a large bowl, combine all the ingredients for the filling, except the butter. Set berry filling aside.
  • Place the rack in the center of the oven preheated to 400°F.
  • On a floured surface, roll out the dough and form a 13" diameter circle. Place on a baking sheet lined with parchment paper.
  • Place the berry mixture in the center of the dough, leaving a 3" border. Sprinkle berry filling with pieces of vegan butter.
  • Fold the dough border over the berry mixture.
  • Brush the milk over the edges of the pie. Sprinkle with raw sugar.
  • Bake pie for 15 minutes at 400°F. Then bake about 35 more minutes at 350°F or until the filling is bubbling and the crust is golden brown. Rotate the pie a few times during cooking.
  • Let cool on a rack before serving.

Nutrition (Estimate per Serving)

Calories: 221kcalCarbohydrates: 44gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 188mgPotassium: 95mgFiber: 4gSugar: 22gVitamin A: 130IUVitamin C: 7mgCalcium: 20mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

 

Black Bean Salad with Tomatoes, Olives, and Croutons

by 3 Comments

This easy and appetizing black bean and tomato salad adds color and crunch to the plate. Use gluten-free croutons if need be, or replace with sautéed cubes of prepared polenta. Serve this delicious recipe with grain dishes and pastas, or simple quesadillas or soft tacos. Add some sautéed greens or steamed broccoli and you've got a great weekday meal! Adapted from Vegan Express. Photo by Susan Voisin, FatFree Vegan Kitchen. [Read more...]

Spicy Avocado Edamame Dip

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This Spicy Avocado Edamame Dip has three times less fat and is almost twice as rich in protein than your typical spinach artichoke dip recipe. This dip has a perfect texture and it's so delicious!

Recipe

Spicy Avocado Edamame Dip

Spicy Avocado Edamame Dip

5 from 2 votes
This Spicy Avocado Edamame Dip has three times less fat and is almost twice as rich in protein than your typical spinach artichoke dip recipe.
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Total Time: 30 minutes
Servings: 4

Ingredients

  • 1 cup frozen edamame unthawed
  • 3 tablespoon water
  • 2 cloves garlic peeled and crushed
  • 1 cup fresh cilantro
  • 1 ripe avocado
  • juice of 1 lemon
  • ¼ cup plant base plain yogurt
  • ½ teaspoon Tabasco Chipotle Hot Sauce
  • salt and pepper
US Customary - Metric

Instructions

  • Place the edamame and water in a microwaveable bowl. Cover with plastic wrap and cook for 2 or 3 minutes at maximum power or until edamame is tender. Drain well.
  • Blend the edamame, garlic, and cilantro in a food processor until smooth.
  • Scrape the edges of the container with a rubber spatula and add the avocado, lemon juice, yogurt, and hot sauce. Salt and pepper generously.
  • Mix again until a smooth texture is obtained.

Nutrition (Estimate per Serving)

Calories: 140kcalCarbohydrates: 10gProtein: 6gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gSodium: 24mgPotassium: 440mgFiber: 6gSugar: 2gVitamin A: 344IUVitamin C: 11mgCalcium: 55mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

 

Seasoned Edamame Appetizer

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Edamame, the fresh soy bean, is consumed as a vegetable, but has all the nutritional attributes of legumes. Make them into a simple appetizer with this quick recipe. Its fresh taste, reminiscent of snow peas, will seduce you for sure!

Recipe

Seasoned Edamame Appetizer

Seasoned Edamame Appetizer

5 from 3 votes
Edamame, the fresh soy bean, is consumed as a vegetable, but has all the nutritional attributes of legumes. Make them into a simple appetizer with this quick recipe. 
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Total Time: 30 minutes
Servings: 6

Ingredients

  • 1 teaspoon sea salt
  • 1 bag 500g edamame
  • 1 teaspoon ginger powder
  • 1 lime
US Customary - Metric

Instructions

  • In a saucepan, bring water to a boil. Add salt and cook the edamame for 3 minutes.
  • Drain and dry the edamame and place in a large bowl.
  • Add the ginger and the zest of the lime.
  • Serve as an appetizer.

Nutrition (Estimate per Serving)

Calories: 53kcalCarbohydrates: 11gProtein: 2gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 481mgPotassium: 34mgFiber: 1gSugar: 1gVitamin A: 6IUVitamin C: 3mgCalcium: 7mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

 

Black Bean and Avocado Salad with Oranges or Mango

by 3 Comments

Black beans, diced mango, and avocado taste heavenly together in this delicious salad recipe. Fresh, perfectly ripe mangos are best, of course, but they're not always in season and occasionally unreliable. Once in a while I like to take the guesswork out of mangos and use canned (organic), which is akin to using canned pineapple-you know exactly what you're going to get. Otherwise, tiny clementine sections work well to give little bursts of fruity flavor. [Read more...]

Tri-Color Coleslaw

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This colorful Tri-Color Slaw recipe combines massaged kale with both green and red cabbage. It goes with just about every kind of meal, and you can vary it each time with different dressings (see suggestions following the recipe). You can also add a little dried fruit or apple for a sweet twist, as suggested in the variation. Eat the rainbow!

Photos by Rachael Braun. [Read more...]

Ginger Grilled Tofu

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This Ginger Grilled Tofu recipe goes well with many vegetables-steamed, braised, or wok stir-fried: broccoli, carrots, green beans, peppers, and green onions, depending on the season. Serve this dish with white rice or soba noodles to stay in an Asian theme.

 

 

Recipe

Ginger Grilled Tofu

4.75 from 4 votes
This Ginger Grilled Tofu recipe goes well with many vegetables—steamed, braised, or wok stir-fried: broccoli, carrots, green beans, peppers, and green onions, depending on the season.
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Total Time: 45 minutes
Servings: 4

Ingredients

US Customary - Metric

Instructions

  • Cut the tofu into cubes. Arrange the cubes in a single layer in a baking dish.
  • In a bowl, combine soy sauce, rice vinegar, and oils. Grate the ginger and add it to the mixture. Mix well and pour over the tofu. Marinate 20 min.
  • Preheat oven 400°F.
  • Cook the tofu with the marinade in the center of the oven for 15 min.
  • Serve with fried rice, if desired.

Nutrition (Estimate per Serving)

Calories: 155kcalCarbohydrates: 3gProtein: 10gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 758mgPotassium: 37mgFiber: 1gSugar: 1gVitamin C: 1mgCalcium: 127mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

 

Tempeh Buddha Bowl with Squash

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If you like cooked vegetables, you will love this beautiful Tempeh Buddha Bowl with Squash. All the vegetables in this recipe give it many vibrant colors. With a vegetable protein like tempeh, this version of a Buddha bowl is one of my favorites.

 

Recipe

Tempeh Buddha Bowl with Squash

Tempeh Buddha Bowl with Squash

5 from 1 vote
If you like cooked vegetables, you will love this beautiful Tempeh Buddha Bowl with Squash. All the vegetables in this recipe give it many vibrant colors. 
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Total Time: 30 minutes
Servings: 2

Ingredients

Marinated Tempeh

Vinaigrette

  • 2 tablespoon creamy peanut butter
  • 2 tablespoon soy sauce or tamari
  • 1 teaspoon fresh ginger grated
  • juice of 1 lime
  • 1 tablespoon olive oil
  • ½ cup warm water

Buddha Bowl

  • ½ fresh squash or 1 cup frozen cubes squash
  • 2 cups quinoa
  • 2 cups baby spinach
US Customary - Metric

Instructions

  • In a bowl, mix all the marinade ingredients and add the tempeh. Marinate in the fridge for 30 minutes to 24 hours.
  • Prepare the vinaigrette. In an airtight jar, mix all the vinaigrette ingredients and stir vigorously. Set aside.
  • When the marinated tempeh is ready, sauté the tempeh for about 5 minutes in a warm, slightly oiled pan.
  • Assemble the buddha bowl by dividing all the remaining buddha bowl ingredients into 2 large bowls. Add the tempeh and the vinaigrette to taste.
  • Keep the rest of the vinaigrette in the fridge up for 5 days.

Nutrition (Estimate per Serving)

Calories: 1011kcalCarbohydrates: 136gProtein: 33gFat: 40gSaturated Fat: 6gPolyunsaturated Fat: 15gMonounsaturated Fat: 17gSodium: 1122mgPotassium: 1933mgFiber: 17gSugar: 6gVitamin A: 22768IUVitamin C: 48mgCalcium: 213mgIron: 11mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

 

Sweet Quinoa Breakfast Bowl

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Let's change up breakfast! Exchange toast and cereal for quinoa-this Sweet Quinoa Breakfast Bowl recipe will give you plenty of energy to face your day.

Recipe

Sweet Quinoa Breakfast Bowl

Sweet Quinoa Breakfast Bowl

5 from 1 vote
Exchange toast and cereal for quinoa—this Sweet Quinoa Breakfast Bowl recipe will give you plenty of energy to face your day.
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Total Time: 30 minutes
Servings: 2

Ingredients

US Customary - Metric

Instructions

  • Mix quinoa, milk, maple syrup, cinnamon, and salt in a saucepan over medium heat.
  • Cook, stirring often, about 7 minutes. The mixture should be bubbling and the quinoa should have absorbed some of the milk.
  • Place in a bowl and garnish with coconut and fruits.
  • Add more maple syrup, if desired.

Nutrition (Estimate per Serving)

Calories: 306kcalCarbohydrates: 54gProtein: 9gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 2gSodium: 157mgPotassium: 378mgFiber: 6gSugar: 14gVitamin A: 10IUVitamin C: 1mgCalcium: 169mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

 

Nearly-Instant Thai Coconut Corn Soup

by 21 Comments

This Thai Coconut Corn Soup is a soup that's great for any kind of weather, not just when it's chilly and rainy. Because this recipe is ready to serve in 20 minutes, it's perfect for any time you want soup in a hurry. You can even chill it and serve it cold on warm days. Recipe adapted from Vegan Express: Featuring 160 Quick, Delicious Recipes for Healthy Meals* by Nava Atlas; photo by Susan Voisin, FatFree Vegan Kitchen. [Read more...]