At the height of fresh corn season, these simple fritters can be served as a tasty side dish or as an appetizer. They're good warm or at room temperature, and the easy tomatillo-cilantro sauce adds a lot of flavor. Adapted from Vegan Holiday Kitchen. Photos by Susan Voisin. [Read more...]
Search Results for: fresh veg
Raspberry Lemon Mousse Tart
This raw lemon mousse tart, made with a nut crust of almonds, macadamia nuts, and shredded coconut, is astoundingly light and flavorful. Recipe from Practically Raw: Flexible Raw Recipes Anyone Can Make by Amber Shea Crawley, Andrews McMeel ©2014, reprinted by permission. Photo by Ben Pieper. [Read more...]
Tangy Tempeh with Portobello Mushrooms
Tempeh, portobello mushrooms, and miso contribute a "meaty" heartiness to this dish, and balsamic vinegar provides a bit of tang. Serve this sumptuous Tangy Tempeh with Portobello Mushrooms over a cooked grain or pasta. A mixture of long-grain rice with kasha or wild rice is one of my favorites!
Tempeh is such a versatile food. You can substitute this soybean product for meats from steak to chicken nuggets! Its hearty, nutty flavor and texture will keep you full longer and give you great health benefits.
How to Make Tangy Tempeh with Portobello Mushrooms
- Set a wok over medium heat and add oil.
- Add the tempeh, cooking both sides until brown.
- Remove the tempeh from wok and slice.
- Add more oil to pan.
- Stir fry onion, garlic, and mushroom slices.
- Add stock and bring stir-fry to a simmer.
- Cook until vegetables are tender and stock has reduced. Lower heat
- Whisk together miso, balsamic vinegar, and two tablespoons stock.
- Add miso mixture to stir-fry and season.
Full directions for how to make Tangy Tempeh with Portobello Mushrooms are in the printable recipe card below.
- Find more of VegKitchen's Vegan Dinner Recipes and more Tofu, Tempeh and Vegan Sausage Main Dishes.
- Here are more tempeh recipes.
Recipe
Tangy Tempeh with Portobello Mushrooms
Contributed by Susan Jane Cheney, from Stir Crazy!* Reprinted by Permission. Photos by Hannah Kaminsky.
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Servings:
Ingredients
- 2 teaspoon light sesame oil or other neutral vegetable oil
- 1 package tempeh 8oz, any variety
- 1 ½ tablespoon extra-virgin olive oil
- 2 medium red onions sliced lengthwise into thin crescents
- 4-8 cloves garlic minced
- 4 portobello mushrooms 3 to 4 inches in diameter, stems and caps sliced separately
- ¾ cup vegetable stock
- 2 tablespoon dark barley miso or mellow barley miso
- ¼ cup balsamic vinegar
- freshly ground pepper to taste
- 2 tablespoon fresh parsley or more as desired, minced
- 2 tablespoon fresh basil or more as desired, minced
Instructions
- Set a wok over medium heat and add the sesame or canola oil.
- Add the tempeh, turning to coat both sides with oil, and brown it well.
- Remove the tempeh from the wok and cut it into strips about 1 ½ inches long and ¼ to ½ inch wide.
- Set the wok or stir-fry pan over medium-high heat. Pour the olive oil around the rim and tilt the pan to coat the sides.
- Add the onion and stir-fry for two to three minutes.
- Add the garlic and sliced mushroom stems, and continue stir-frying for abut two minutes.
- Add the sliced mushroom caps and stir-fry until moistened.
- Add all but two tablespoons of the stock and bring stir-fry to a simmer.
- Cook, stirring often, for several minutes, until the vegetables are tender and the stock has reduced by about half. Reduce the heat to medium-low.
- Whisk together the miso and balsamic vinegar.
- Whisk in the remaining two tablespoons of stock.
- Add this miso mixture to the wok. Season stir-fry with pepper.
- Stir in the parsley and basil if desired, reserving a bit to sprinkle over each serving.
Nutrition (Estimate per Serving)
Calories: 301kcalCarbohydrates: 31gProtein: 16gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 519mgPotassium: 813mgFiber: 3gSugar: 8gVitamin A: 327IUVitamin C: 18mgCalcium: 157mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
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Sesame Noodles with Asparagus Tips
Whenever people ask what they can make a lot of easily and ahead of time for a party, this is what I suggest. It’s endlessly versatile-you can vary the vegetable to go with the season, using, for example, snow peas, roasted peppers, grilled eggplant, carrot, mung bean sprouts, and fresh or dried shiitake mushrooms. Reprinted with permission from The New Vegetarian Cooking For Everyone by Deborah Madison,copyright © 2014. Published by Ten Speed Press, an imprint of Random House LLC. [Read more...]
French Lentil Salad with Cherry Tomatoes
Beans aren't the only member of the legume family worth celebrating. Lentils, packed with fiber and protein, are just as nutritious. Plus they cook up-no soaking required-in only 15 to 20 minutes. A French ami shared her mother's traditional recipe for lentil salad with me years ago. This simple salad, seasoned with a French vinaigrette, is classic dish in France. It makes a wonderful, protein-rich highlight of any meal. Because the flavors continue to meld, it's also great the next day. Recipe from Plant-Powered for Life: Eat Your Way to Lasting Health with 52 Simple Steps and 125 Delicious Recipes, © 2014 Sharon Palmer. Reprinted with permission from The Experiment.
Creole Stuffed Eggplant
This delicious stuffed eggplant dish is inspired by recipes I came across in old Creole cookbooks. It's filled with typical Creole flavors like celery, bell pepper, onion and garlic, and seasoned with fresh herbs - parsley, basil, and thyme. It's a heavenly dish for eggplant fans! Photos by Hannah Kaminsky. [Read more...]
Olive Angel Hair with Seared Brussels Sprouts
I know it’s easy to run out of pasta ideas or fall into a pasta rut. But just a little produce and a few pantry items can pull you out! Salty olives and perfectly cooked Brussels sprouts, with their delicate layers and caramelized outer leaves, make this a totally satisfying dish that isn’t exactly run–of–the–mill. Chopped–up walnuts add some texture and help get the flavors to cling to the pasta. Recipe and photos from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week* by Isa Chandra Moskowitz. © 2013 All rights reserved. No part of this excerpt may be reproduced or printed without permission in writing from the publisher. Reprinted by arrangement with Little, Brown and Company.
Watermelon and Peach Gazpacho
Adding summer fruit like watermelon and peaches (or nectarines) to a classic tomato gazpacho works surprisingly well. The sweet and piquant flavors play off of one another in this palate-pleaser. Recipe adapted from Vegan Holiday Kitchen by Nava Atlas. [Read more...]
Curried Peanut Sauce Bowl with Tofu & Kale
This is the peanut sauce of the gods: a gingery peanut sauce with curry powder that will have you licking the spoon, then licking your plate ... I love it with some flash-steamed kale and simply prepared seared cubes of tofu. Serve over rice, quinoa, or rice noodles. Recipe and photos from Isa Does It: Amazingly Easy, Wildly Delicious Vegan Recipes for Every Day of the Week* by Isa Chandra Moskowitz. © 2013 All rights reserved. No part of this excerpt may be reproduced or printed without permission in writing from the publisher. Reprinted by arrangement with Little, Brown and Company.
[Read more...]
Spanish-Style Rice and Red Beans
A Spanish-inspired recipe, this dish of brown rice and red beans is a great for busy weeknights, when you want something easy and hearty. The key is to have the rice cooked ahead of time, but even if you don't, it's still not a daunting task. Briny olives perk up the mellow flavor of brown rice and beans. Serve a simple green salad or a platter of tomatoes and pineapple, or sliced seedless oranges. Delicious with garlic-sautéed greens. Recipe adapted from Plant Power by Nava Atlas; photos by Hannah Kaminsky. [Read more...]
Pasta with Hearty Lentil and Spinach Sauce
This recipe, satisfying combination of pasta, lentils, and spinach (or other greens) is a longtime family favorite. Easy and substantial, this can easily become your go-to plant-powered pasta dish. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky. [Read more...]
Orange-Glazed Tofu and Broccoli
This simple stir-fry of baked tofu and broccoli is enlivened with an easy, orange-flavored sauce. For a tempting Asian-style meal, pair this with Vegetable Lo Mein, and serve with a platter of raw vegetables on the side. Photos by Evan Atlas.
Chickpea and Kale Sandwich Spread or Salad
Chickpeas and kale are a tasty team, and this combination makes a great spread for bread, a filling for pita bread or a wrap (along with some tender lettuce and sliced tomatoes), or layered scoop of it on a sturdy flatbread and served open-faced. For a nice warm weather meal, this is great served with any sort of potato salad and a simple fruit medley. This makes about 2 to 2 ½ cups. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.
Quick Quinoa Paella
Paella is a Spanish pilaf traditionally made with white rice and seafood. We’ll do away with the seafood here, of course, and since we’re dispensing with tradition, let’s do away with white rice as well. Using nutritious and quick-cooking quinoa instead, you can have a colorful meal in about thirty minutes. This goes well with Spinach, Orange, and Red Cabbage Salad. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky.
[Read more...]
Sesame Zucchini “Noodles” with Snow Peas
This very green salad has a contrast of flavors and textures, from the crunch from the snow peas to the tender raw zucchini "noodles." Though nice and light, the sesame dressing and two kinds of seeds - sesame and sunflower - give it substance.
Unbaked Fudgy Brownies
You won't believe how easy it is to make these unbaked vegan chocolate brownies, rich with nuts and sweetened with dates. They're flourless, gluten-free, and altogether rich and yummy. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky. [Read more...]
Black Bean Tostadas
A tostada is a crisp tortilla piled generously with any variety of toppings, often including beans, crisp lettuce, and salsa. Good accompaniments include: baked potatoes or sweet potatoes; or fresh corn on the cob. Add a salad and/or a simple steamed veggies, you've got an easy weeknight meal or fun quick fare to serve company. Recipe from Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas. ©2014, published by HarperOne, reprinted by permission. Photos by Hannah Kaminsky. [Read more...]
Pesto Cauliflower & Potato Salad
This classic combination of pesto and potatoes is lightened up with irresistible grilled cauliflower. For a more substantial pesto entrée, replace half or all of the cauliflower with pasta, preferably those tight little twists called gemelli. From Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, Easy-to-Make Salads You Don't Have to Be Vegan to Love* by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books, ©2014. Photos by Vanessa K. Rees.
Creamy Corn Chowder
Pureed silken tofu is a superb base for creamy soups, such as this vegan creamy corn chowder. It provides substance without the need for thickening. The mild, familiar flavors will entice kids of all ages to enjoy a soothing bowl of soup. Photos by Lori Maffei. [Read more...]
Kale and Cabbage Slaw
I find this simple raw kale and cabbage salad to be positively addictive, and my family seems to, as well! It goes with just about any kind of meal and is good year around. I prefer lacinato in this, but use what you've got! Photos by Evan Atlas. [Read more...]
Cold Coconut Cream of Lettuce Soup
Here’s an almost-no-cook (actually completely no-cook if you like raw corn) soup that’s perfect for warm weather meals. Lettuces are abundant in gardens and in farm markets, and if you find yourself with too many heads, this soup will take two of them off your hands and out of your fridge! Fresh corn pairs perfectly with the lettuce in this mildly curried, refreshing chilled soup. Photos by Evan Atlas. [Read more...]
Wild Rice Confetti Salad
Wild rice makes an earthy, nutty backdrop for a salad. The "confetti" in this salad are bits of corn, carrot, and other colorful veggies. This is a hearty salad for any time of year, and is great for picnics and potlucks. [Read more...]
Leek and Potato Soup with Watercress
Peppery, bright green watercress adds a touch of spring to a classic leek and potato soup. If you can make this the night before it's needed, so much the better, as the flavors improve from standing overnight. Add the all the watercress when reheating. Photos by Hannah Kaminsky. [Read more...]
Quinoa and Asparagus Salad
This quinoa salad keeps things very simple, highlighting this nutty grain in tandem with lots of delicious fresh asparagus. It's a lot like tabbouli, but with a springtime touch. [Read more...]
Twice Baked Golden Potatoes
These little gems have ALL the flavor without the fatty ingredients we have indulged in the past. The two examples that I will touch on (because the other one is kinda obvious) is replacing dairy ingredients with nuts and incorporating the veggies and spices. Normally when people think of twice baked potatoes they think of creamy potatoes and smoky bacon flavors. How do you achieve these traditional flavors while adhering to a completely veggie lifestyle? Easy!
Superfood Sweet Potato Chocolate Pudding
Two of my favorite superfoods, sweet potatoes and raw cacao, are whipped together to make a delicious treat! This one passed by all my testers, young and old! Not only does this scrumptious dessert satisfy a sweet tooth, it will leave your skin glowing! Both sweet potatoes and raw cacao are two of the best foods you can consume for radiant skin! Recipe and photos contributed by Cristina Cavanaugh, from Begin Within Nutrition.
Mom's Meatless Meatballs
My mom created the most delicious vegan meatballs! I almost spit out the first bite I took because I thought she was playing a horribly mean joke on me, they tasted so meaty! The original recipe uses eggs and parmesan cheese. To veganize the recipe we used a “chia egg” instead and omitted the cheese. To make them gluten-free, use gluten-free breadcrumbs and gluten-free pasta. You can use store-bought marinara sauce or make your own. This recipe is a bit involved, as you need to prepare the ingredients and let them sit over night. It’s worth the wait…trust me. Recipe and photos contributed by Cristina Cavanaugh, from Begin Within Nutrition.
Mediterranean Salad-Stuffed Bread (Pan Bagnat)
Inspired by European pan bagnat, this salad-stuffed sandwich is an offbeat way to enjoy an array of seasonal produce. For a nice warm-weather meal or picnic, serve this with any of VegKitchen's Potato Salads or Cold Summer Soups. Photos by Hannah Kaminsky.
Quinoa with Mixed Squashes and Mushrooms
Earthy and hearty, this combination of quinoa, tender squashed and mushrooms can be served any time of year. Serve with Avocado and Pinto Bean Salad or a big colorful salad to which you add your favorite beans. and some stone-ground tortilla chips. Photos by Rachael Braun.
Red Quinoa Pilaf with Porcini Mushrooms
For this flavorful quinoa dish, you can choose from the red, tan or black varieties. I chose the red for a nice color contrast for all the earthy colors of the vegetables. The toasted pumpkin seeds also add a nice crunch, and extra protein to this delicious vegan main dish. Recipe contributed by Leslie Cerier. Photos by Tracey Eller.
[Read more...]
Asparagus, Squash, and Red Bell Pepper Sauté
An appealing vegetable trio - asparagus, zucchini or summer squash, and red bell peppers - is enlivened by a wine-scented sauté. This colorful veggie side dish is perfect for embellishing everyday meals as well as spring holiday dinners. Photos by Rachael Braun.
[Read more...]
Hungarian-Style Noodles with Cabbage and Poppy Seeds
The preparation of hungarian-style noodles with cabbage and poppy seeds can be simplified by using pre-shredded coleslaw cabbage, but fresh green cabbage is best.
Photos by Rachael Braun.
The preparation of this tasty Slavic-inspired dish can be greatly simplified by using pre-shredded coleslaw cabbage.
But for flavor, I prefer a fresh green cabbage.
For a complete, easy meal, serve with a simple bean dish and a salad of mixed greens, tomatoes, peppers, and carrots.
For more healthy and light vegan meal ideas, check out these creative vegan salads and these lighter seasonal vegan pasta recipes.
Recipe
Hungarian-Style Noodles with Cabbage and Poppy Seeds
The preparation of this tasty Slavic-inspired dish can be greatly simplified by using pre-shredded coleslaw cabbage, but for flavor, I prefer a fresh green cabbage.
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Servings:
Ingredients
- 2 tablespoons olive oil
- 1 large onion quartered and thinly sliced
- 1 small green or ½ medium savoy cabbage cut into long, thin shreds
- ¼ cup dry white wine
- 10 to 12 ounces flat egg-free noodles such as spelt ribbons or rombi
- 1 tablespoon vegan buttery spread such as Earth Balance
- 1 tablespoon poppy seeds more or less as desired
- Salt and lots of freshly ground pepper to taste
Instructions
- Heat the oil in an extra-wide skillet or stir-fry pan. Add the onion and sauté over medium heat until golden.
- Add the cabbage and wine, then cover and cook, stirring occasionally, until the cabbage is limp just beginning to brown lightly, about 10 to 12 minutes.
- Meanwhile, cook the noodles in plenty of rapidly simmering water until just tender. Drain and transfer to a large serving container, then stir in the Earth Balance.
- Add the cabbage mixture and poppy seeds to the noodles and toss gently but thoroughly. Season to taste with salt and lots of pepper, and serve at once.
Nutrition (Estimate per Serving)
Calories: 249kcalCarbohydrates: 38gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 312mgPotassium: 447mgFiber: 6gSugar: 4gVitamin A: 1589IUVitamin C: 48mgCalcium: 120mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Russian Beet and Potato Salad
Here's a simple, classic potato salad made vivid with beets. If you have access to golden beets, by all means, use them. They're even sweeter than red beets, and keep their vivid color to themselves more than red beets do. Is this salad really Russian? I have no idea; it is really good, though, especially if you like beets! [Read more...]
Chia Breakfast Bowl
This breakfast bowl featuring chia seeds is just as easy as to make as pouring a bowl of cereal, more nutritious and tastes even better! It takes two minutes to mix all the ingredients together, place in an air-tight container and refrigerate overnight. Wake up and breakfast is ready. You can also portion out into smaller containers for a great grab and go breakfast on the run. [Read more...]
Roasted Sweet Potato Macaroni and "Cheese"
This mac and cheese is 100% vegan and so healthy! The 'cheese' in this recipe is a combination of roasted sweet potato, mustard, and nutritional yeast. The result is a nostalgic mac and cheese with a grown up edge and a rich, creamy, and satisfying dish! This recipe utilizes gluten-free pasta, but if that's not a concern for you, any whole-grain short chunky shaped pasta will work. Recipe and photos contributed by Sophia Zergiotis of Love and Lentils. [Read more...]
Red Lentil Soup with Spinach or Arugula
Here's a simple soup of quick-cooking red lentils, embellished with tender greens. It's a warming homemade soup you can have on the table in less than 45 minutes. Once you've done the onion-garlic sauté, there's very little additional work to do! Serve with fresh pita, croutons, or crispy pita chips that you can crumble right into the soup. The recipe yields a flavorful but mild soup; see notes on seasonings following the recipe if you'd like to kick it up a few notches.
Grated Beet and Carrot Salad
Beets and carrots are such companionable vegetables. They go together “grate” in this simple salad. Such flavorful veggies need only light embellishment — just a little added sweetness, plus the tartness of lemon, which brings out their flavors. And a small flourish of your favorite seeds is a nice finishing touch. [Read more...]
Avocado and Pinto Bean Salad
Here's an easy salad with a Southwestern flair. A tasty combo of avocado and pinto beans, this goes well with simple quesadillas and other tortilla specialties that don't themselves contain beans. This also makes a great portable lunch along with stoneground tortilla chips and some seasonal fruit. Photos by Hannah Kaminsky. [Read more...]
Spicy Szechuan-Style Eggplant
This recipe is based on one of my favorite Chinese take-out dishes-spicy Szechuan eggplant-with a lot less oil than its restaurant counterpart. I've devised this lower-fat version as a way to satisfy my craving for it. Add tofu to make it more of a main dish (see the variation below recipe box). Otherwise, you can serve alongside a simple tofu or seitan dish. If you love eggplant, it's really tasty any way you present it. Photos by Evan Atlas. [Read more...]
Smoky Lentil and Sweet Potato Chili
Lentil chili is deliciously offbeat, especially with the addition of sweet potato. Smoky spices, intended for grilling, are readily available in the spice section of supermarkets, and add a bold but not overly hot flavor to the stew. I like to serve this with fresh greens, steamed or sautéed and a simple slaw-style salad. Stone-ground tortilla chips and some salsa are also welcome! [Read more...]
Lunch Box Pasta Salad
This simple pasta salad makes a nice change of pace from sandwich fare. Featuring kid-friendly veggies, you can dress it in a way you think would be most appealing. Vary the vegetables according to your child’s preference. You can make this for dinner, then use leftovers for the lunch box (moisten with additional dressing as needed), or just make it for lunch-packing from the get go, for which it yields a generous number of servings. If you're looking for more lunch ideas, you might enjoy our post, Healthy School Lunch Recipes and Tips. [Read more...]
Tempeh, Kale, and Sweet Potato Skillet
This supremely nourishing trio of ingredients—tempeh, kale, and sweet potatoes—are the basis of a quick, colorful, and comforting meal. It's an adaptable dish, too—don't like tempeh? Use tofu, seitan, or a can of chickpeas or white beans instead. It's great with chard in place of kale, as well. Great served with any of the slaw recipes on this site. Photos by Evan Atlas. [Read more...]
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