The pairing of cauliflower and avocado in a salad might seem offbeat, but they make a compatible duo. They add up to a delectable cold dish that goes well with spicy main dishes-chilies, curries, and the like. Photos by Evan Atlas. [Read more...]
Search Results for: fresh veg
North Carolina Relish Slaw
A friend who grew up in the western part of North Carolina contributed this tasty cole slaw recipe, which is enlivened by a hint of pickle relish. [Read more...]
Black Bean and Corn Quesadillas
Quesadillas made with vegan cheese are a great choice for an easy dinner. Serve with a big salad and a simple grain or potatoes (better yet, sweet potatoes). You can make these on the stovetop or in the oven. Photos by Hannah Kaminsky. [Read more...]
Pasta Salad with Parsley Pesto and Two Squashes
This flavorful summer pasta salad, featuring zucchini and yellow summer squashes, is a good choice for a vegan/vegetarian potluck, yet easy enough to make as part of an everyday meal. It's delicious with grilled vegetables and vegan burgers.
Serves: 8 or more
- 1 packed cup parsley leaves
- Several basil leaves, optional
- ¼ cup toasted pine nuts or ½ cup walnuts halves, toasted or not
- Juice of ½ lemon, plus more, to taste
- 2 tablespoons extra-virgin olive oil
- 6 to 8 ounces penne pasta or other, preferably whole grain
- 2 medium-small zucchinis, quartered lengthwise and sliced
- 1 medium-small yellow summer squash, cut to match zucchini (see note)
- ½ medium red bell pepper, finely diced
- ⅓ cup sliced sun-dried tomatoes
- 1 to 2 scallions, thinly sliced
- Salt and freshly ground pepper to taste
- Dried hot red pepper flakes, optional
- 1 cup or so halved cherry or grape tomatoes
Combine the first 5 ingredients in a food processor along with ¼ cup water, and process until the mixture is coarsely and evenly pureed. Set aside.
Cook the pasta in plenty of rapidly simmering water until al dente. Just before draining it, add the squashes to the water, and simmer for a minute or so. Drain and rinse the pasta and squashes under cool water, then drain well again.
Combine the squash and pasta mixture in a large serving bowl with the bell pepper, dried tomatoes, and scallions. Add the pesto and toss well.
Season with salt and pepper and add a bit of heat with red pepper flakes if you'd like. Add a bit more lemon juice if you'd like. A combination of lemon juice and salt, judiciously added, helps bring up the flavor. Scatter the tomato halves over the top and serve.
Note: Of course, you can reverse this and use two yellow squashes and one zucchini, or one of each plus another kind of tender summer squash like pattypan.
Nutrition information
Per serving: Calories: 159; Total fat: 8g; Protein: 4g; Carbs: 15g; Sodium: 7mg
- Here are more pasta salad recipes.
- Here are more Vegan Potluck Dishes.
- Find more ways to make Special Occasions and Entertaining easier and healthier.
Miso: What It Is and How to Use It
A ubiquitous staple in Japanese and Chinese cookery, miso, or fermented soybean paste, is a powerhouse of concentrated flavor and nutrition. Three types of miso are commonly available in the Western natural-food market: soybean miso, rice miso, and barley miso (rice and barley misos actually combine soybeans with the grain). Within each category of miso exists a range of earthy hues and subtle flavor variations, all more or less in the realm of a pungent saltiness. The texture resembles that of peanut butter. Miso is best known as the base for simple, broth-type soups, although it is equally useful as a basis for sauces, dressings, and dips. [Read more...]
Tuscan White Beans and Winter Greens Soup
This rustic white bean soup is stockless and gets its goodness and oomph from the beans’ own cooking liquid. Half a dozen sage leaves impart an amazing amount of flavor. It’s just the thing for cooler weather, costs two bucks all told and feeds six. And you’ll have done it yourself. Beans may be cooked a day ahead, if that reduces your anxiety. Plan your life accordingly. [Read more...]
Herb Garden Couscous or Quinoa and Black Bean Salad
Light-tasting yet substantial, this cool couscous or quinoa and black bean salad gets its spark from fresh herbs, tomatoes, and olives.This is a delicious accompaniment to grilled vegetables. If you have some parsley left over, boost the herb-alliciousness of the salad with Parsley Salad Dressing. Photos by Evan Atlas. [Read more...]
Spring Greens Salad with Endives and Oranges
Here's a lovely and refreshing salad with tender greens, Belgian endives, and tiny oranges. A hint of citrus and toasted almonds add to the fresh flavor. Photos by Hannah Kaminsky. [Read more...]
Cabbage and Pepper Slaw
In this easy coleslaw recipe, the crunchy cabbage and red bell peppers become a pickled relish the longer it stands. [Read more...]
Olive Rice Salad
When the season for cold meals arrives, this easy rice salad is most welcome. Served with a simple combination of chickpeas or black beans and tomatoes drizzled with olive oil, balsamic vinegar, and fresh herbs. Add some steamed broccoli or green beans to the meal for a finishing touch. Try using black rice (sometimes marketed as forbidden rice) for added eye appeal. Photos by Evan Atlas. [Read more...]
Hoppin’ John (Rice and Black-Eyed Peas)
Here's a vegan rendition of a classic southern dish known as Hoppin' John, featuring black-eyed peas and rice, often served on New Year's Day for good luck.. Sometimes, a few coins are mixed in, and finding one in your helping brings good luck. Cooking up a big batch of Hoppin’ John seems like an appealing choice for New Year’s Day, though personally, I can pass on incorporating the metallic flavor of coins. Serve with coleslaw, garlicky greens, and cornbread. Adapted fromVegan Holiday Kitchen. [Read more...]
Pasta with Red Beans and Broccoli
This hearty pasta dish featuring broccoli and red beans, flavored with miso, is a sturdy, everyday dish, fusing Italian and Asian flavors. You can use any kind of small red bean, but adzuki beans are especially good in this. You're less likely to find them in cans, but they don't take as long as other bean varieties to cook. Photos by Evan Atlas. [Read more...]
Apple, Celery, Lemon, Aloe, Cucumber Juice
You can experiment to your heart's delight with thousands of taste combinations! If you don't have a juicer, consider investing in one. Juicing allows you to consume the nutrients form a huge amount of raw produce without the digestive distress of consuming so much fiber. Although fiber is great, a balanced vegan diet provides a healthy amount, so don't worry about missing any in fresh juices. Contributed by Alexandra Jamieson, from Vegan Cooking for Dummies.* [Read more...]
Fruit and Granola Parfait
This fresh fruit treat is as pretty to look at as it is delicious to eat. It's made with generous layers of fresh fruit and berries, granola, and soy yogurt flavored with bananas. It's presented in a similar fashion to an ice cream sundae. Breakfast treat or dessert, you choose. Recipe from Vegan Bites: Recipes for Singles* by Beverly Lynn Bennett, reprinted by permission of Book Publishing Co. Photos by Hannah Kaminsky. [Read more...]
Babci's Polish Mushroom Soup
This delicious, earthy vegan mushroom soup is reprinted from The Urban Vegan: 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine* by Dynise Balcavage. [Read more...]
Country Captain Stew
Though this tasty Country Captain Stew bears a passing resemblance to the classic East Indian mulligatawny, it's actually an adaptation of a classic curried chicken stew recipe from the American South. This meatless version substitutes chunks of tofu or seitan. The harmony of sweet and savory flavors in a curried base is most appealing. Serve with a crusty whole-grain bread. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photos by Hannah Kaminsky. [Read more...]
Warm Potato and Fennel Salad with Parsley Sauce
This warm potato salad is bathed in a richly flavored parsley sauce, and gets a lovely anise flavor from fresh fennel. This is definitely a simple and elegant potato salad to enjoy during the cooler months. Photos by Hannah Kaminsky. [Read more...]
Easy Roasted Red Pepper Sauce
Roasted red peppers from a jar plus silken tofu equal a quick route to a flavorful sauce or dip You can use this for raw veggies or tortilla chips, or as a spread for fresh pita bread. It's also good dolloped onto simple vegan quesadillas, or as a sauce for potatoes, sweet potatoes, and grains. [Read more...]
Pan-Roasted Cauliflower with Dried Tomatoes
In our home, cauliflower is a favorite vegetable, right up there with kale and broccoli. We're more than glad to have it simply steamed, but pan-roasting it and adding dried tomatoes and basil is an easy way to dress it up.
Sautéed Carrots with Almonds
This simple side dish of carrots embellished with almonds and herbs brings color and natural sweetness to the dinner plate. It's a favorite vegetable dish to serve with a Passover or Jewish New Year dinner. Photos by Evan Atlas. [Read more...]
Wild Rice Pilaf with Spinach and Almonds
Filled with earthy flavors, this wild and brown rice pilaf, enlivened with lots of spinach and parsley, is welcome as a side dish for everyday meals as well as special occasions. [Read more...]
Pink Beans with Spring Greens
Leafy spring greens like spinach, arugula, or watercress look and taste very appealing with pink beans. The more garlicky you make this simple dish, the better. A perfect choice when you're looking to get more beans and greens in your daily fare! Photos by Evan Atlas. [Read more...]
Maple Glazed Pineapple
This Maple Glazed Pineapple will really sweeten up your summer. Serve it up for dessert or as a side for your next meal.
The flavor of maple syrup marries well with pineapple, especially glazed right into the surface. If you like pineapple, you're sure to enjoy this nearly instant dessert! It's particularly appealing when made with canned organic pineapple mini-rings.
Pair this tasty treat with some vanilla ice cream or a warm and gooey chocolate chip cookie. If you're serving it as side dish, these pineapples pair really well with green beans and salads!
How to Make Maple Glazed Pineapple
- Heat plant butter, syrup, and cinnamon in skillet.
- Drain and add pineapple.
- Cook until pineapple is glazed.
- Add dried fruit & remove from heat.
- Serve as desired.
Full directions for how to make Maple Glazed Pineapple are in the printable recipe card below.
Maple Glazed Pineapple FAQs
Can I use a sweetener other than maple syrup?
You can use any kind of sweetener that you prefer! Agave syrup works well, and you can also melt some sugar in the pan and use that.
Does it matter what shape the pineapple is in?
You can use any shape and size of pineapple that you would like! Just make sure to get all the sides coated with maple syrup before you put the pineapple in the pan to glaze. I love using pineapple rings, but cubes are also nice.
Recipe
Maple Glazed Pineapple
This Maple Glazed Pineapple will really sweeten up your summer. Serve it up for dessert or as a side for your next meal.
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Ingredients
- 1 tablespoon Earth Balance or other vegan buttery spread
- ¼ cup maple syrup
- ¼ teaspoon cinnamon or to taste
- 3-3 ½ cups diced fresh pineapple or two 15oz cans pineapple chunks or slices, drained
- ¼ cup dried fruit cranberries, cherries, blueberries, raisins, etc.
- optional toppings vanilla coconut yogurt, granola, and/or toasted chopped nuts
Instructions
- Heat the Earth Balance in a medium skillet until melted, then stir in the maple syrup and cinnamon.
- Drain the pineapple well (save the juice for another recipe-smoothies, popsicles, etc.) and add to the skillet.
- Cook over medium-high heat, stirring often, until the pineapple is nicely glazed and golden, 6 to 8 minutes.
- Stir in the dried fruit of your choice and remove from the heat. Transfer the mixture to a serving dish. Allow to cool.
- Serve fruit mixture warm or at room temperature. Top each serving with any or all of the optional toppings as desired.
Nutrition (Estimate per Serving)
Calories: 1281kcalCarbohydrates: 324gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 22mgPotassium: 2520mgFiber: 26gSugar: 296gVitamin A: 991IUVitamin C: 186mgCalcium: 344mgIron: 6mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Photos by Rachael Braun.
Garlicky Greens with Seitan and Soy Sausage
Vegan sausage is a fun protein source that provides plenty of flavor and spice to a meal. The bold taste of Tofurky or Field Roast sausage provides a perfect foil for fresh greens. I prefer these brands to other kinds of faux sausage, because they're made with tofu and seitan rather then textured soy protein. Serve this hearty dish with a simple grain or noodles, and a colorful salad. Photos by Evan Atlas. [Read more...]
Raw Food Diet: How to Get Started
Remember that your choices are abundant on this diet. You can eat a lot or a little. It works for everyone! And, I mean everyone! You can do this a variety of ways. These steps alone will get you eating about 50% raw foods and well on your way to superior health. [Read more...]
Soba Noodles with Snow Peas
Here's a quick soba (buckwheat) noodle dish that will have you eating in no time. This is especially nice when snow peas come up in the home garden; snap peas can be substituted. Bonus: Soba noodles are gluten-free, if that's a concern for you. Photos by Rachael Braun. [Read more...]
Creole Tomatoes with Okra
Okra is a vegetable that arguably requires an acquired taste. I learned to appreciate it pickled or fried while traveling through the South, as well as when it is combined with tomatoes, as in this classic Creole recipe. The acidity of the tomatoes seems to temper that unusual texture that us Yankees are so wary of. Photos by Evan Atlas. [Read more...]
White Bean Dip
You will love this tasty, versatile White Bean Dip. It's healthy, delicous, and goes with everything! Serve it with your favorite dippers for a healthy appetizer.
This quick, versatile cannellini bean dip tastes marvelous with assorted vegetables. Serve with red, green, and yellow pepper strips, sliced cucumbers, baby carrots, and celery sticks.
It also makes a super spread on toasted whole-grain or pumpernickel bread. You can even spread some in your next veggie burger or oven some yummy homemade crackers!
How to Make White Bean Dip
- Use food processor to mince garlic.
- Add all ingredients.
- Process until smooth.
- Move to bowl, chill, garnish, and serve.
Full directions for how to make White Bean Dip are in the printable recipe card below.
White Bean Dip FAQs
How can I switch up the flavor of this dip?
One option to switch up your dip is by adding ½ cup of well-drained roasted red peppers. Simply add them to your food processor and blend them in with the rest of the ingredients!
If you don't like spicy hot foods, you can omit the hot sauce in the recipe. In place of the spice, you can add 1 tablespoon of minced fresh dill! This option is really refreshing and tasty.
How long does this dip last?
This bean dip will last for about 1 week in the fridge. Be sure to store it in a tightly sealed container. Don't try to freeze this dip! If you want the dip to last longer, try halving the recipe and making only what you need fresh the day that you'll be eating it.
Explore VegKitchen's selection of flavorful snacks and dips.
Recipe
White Bean Dip
You will love this tasty, versatile White Bean Dip. Serve it with your favorite dippers for a healthy appetizer!
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Ingredients
- 2 cloves garlic see note
- 15 oz large white beans ex. cannellini; drained and rinsed
- 2 tablespoon lemon juice preferably fresh
- 1 tablespoon extra virgin olive oil
- ½ teaspoon ground cumin
- ½ teaspoon salt or to taste
- ¼ teaspoon freshly ground black pepper
- 5 drops hot pepper sauce or ¼ teaspoon chili powder
- optional garnish chopped fresh parsley, black olives, paprika
Instructions
- Use a food processor to mince your garlic cloves. You can do this by dropping the garlic into your processor's tube with a grating plate attached.
- Add beans, lemon juice, olive oil, cumin, salt, pepper, and hot pepper sauce to your food processor bowl.
- Process until smooth and creamy-about 1-2 minutes-scraping down the sides of the bowl as needed. If the mixture is too thick, thin with 2 tablespoons of water.
- Transfer the white bean dip to a serving bowl. Cover and chill for 1-2 hours before serving. Garnish with parsley, olives, and paprika.
Notes
If you don't like the taste of raw garlic, chop the cloves and sauté them in a little olive oil until golden. This will help to mellow out the strong garlic flavor. After sautéing, you can simply combine them with the other ingredients in the food processor.
Nutrition (Estimate per Serving)
Calories: 123kcalCarbohydrates: 19gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 221mgPotassium: 412mgFiber: 5gSugar: 1gVitamin A: 4IUVitamin C: 3mgCalcium: 68mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Norene Gilletz is a Canadian food writer and is the leading author of kosher cookbooks in Canada. Visit her extensive food site Gourmania.
Orzo Minestrone
Bring a taste of Italy into your home with this delicious Orzo Minestrone! This is a dish you will find yourself coming back to again and again.
[feast_advanced_jump_to]Filling and flavorful, this Italian vegetable soup becomes a meal in itself when served with a robust, whole-grain bread and a green salad. This soup keeps well and develops more flavor as it goes.
How to Make Orzo Minestrone
- Sauté garlic and onions.
- Add carrots and celery, and bring to boil.
- Add more veggies and spices.
- Let simmer while cooking the orzo separately.
- Stir pasta and remaining ingredients into soup.
- Simmer a bit longer, then serve.
Full directions for how to make Orzo Minestrone are in the printable recipe card below.
Orzo Minestrone FAQs
What is Orzo?
Orzo is a type of pasta that looks like rice. It can double as a grain or a pasta and is often used in soups.
Where does minestrone soup come from?
Minestrone soup comes from Italy. It is traditionally a vagetable soup with a tomato base and some kind of grain, usually pasta or rice. This recipe combines the two options by using orzo!
How long will this soup last?
You can keep this soup in your fridge up to 5 days. Make sure to store it in an airtight container. And you'll definitely want to reheat your soup before you eat it again!
Explore other recipes for hearty winter soups.
Recipe
Orzo Minestrone
Bring a taste of Italy into your home with this delicious Orzo Minestrone! This is a dish you will find yourself coming back to.
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Servings:
Ingredients
- 2 tablespoon extra-virgin olive oil
- 1 large onion finely chopped
- 2 cloves garlic minced
- 2 medium carrots peeled and diced
- 2 medium celery stalks diced
- 1 cup green beans trimmed and cut into ½-inch lengths; use frozen if good fresh green beans are unavailable
- 14-16 oz tomatoes diced
- 1 cup tomato sauce
- ¼ cup dry red wine optional
- 2 bay leaves
- 1 teaspoon dried basil
- 1 teaspoon oregano
- ⅔ cup orzo or rosa marina-rice-shaped pasta
- 15-16 oz chickpeas drained and rinsed
- ¼ cup fresh parsley minced
- salt and freshly ground black pepper
Instructions
- Heat the oil in a large soup pot.
- Add the onions and garlic, and sauté over medium-low heat until golden.
- Add the carrots, celery, and just enough water to cover. Bring to a gentle boil.
- Add the green beans, tomatoes, tomato sauce, optional wine, bay leaves, basil, and oregano.
- Bring to a simmer, then cover and simmer very gently until the vegetables tender but not overdone, about 40 to 45 minutes.
- Meanwhile, cook the orzo in a separate saucepan according to package directions until al dente, then drain.
- Stir the cooked orzo, chickpeas, and parsley into the soup. Adjust the consistency with more water if necessary, then season to taste with salt and pepper.
- Simmer over very low heat for 5 minutes longer, then serve.
Nutrition (Estimate per Serving)
Calories: 213kcalCarbohydrates: 33gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 182mgPotassium: 549mgFiber: 7gSugar: 8gVitamin A: 3432IUVitamin C: 17mgCalcium: 65mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Onion and Garlic Sauce
This tasty Onion and Garlic Sauce has very strong flavors that pair well with more mild mains like grains and plant-based meats. As a bonus, it will also help you stay well during the winter!
[feast_advanced_jump_to]When winter rolls around, it's good to consume as much onion and garlic as possible. Both of these vegetables have anti-bacterial properties that will help your body fight off coughs and colds. This delicious sauce makes it easy to get in plenty of these helpful veggies! Serve it over rolls, pasta, vegan meatloaf, or potatoes.
How to Make Onion and Garlic Sauce
- Sauté onions.
- Add garlic and sauté.
- Sprinkle in flour.
- Slowly add water and bring to simmer.
- Add remaining ingredients and simmer.
- Serve.
Full directions for how to make Onion and Garlic Sauce are in the printable recipe card below.
Onion and Garlic Sauce FAQs
Does it matter which kind of onions I use?
Since the onion is cooked pretty well, it doesn't really matter which kind of onions you use. Since red onions are usually a little more expensive, this might be the time to use up your regular onions!
How long does this sauce last?
This sauce will last in your fridge for up to 1 week. Make sure to store it in an airtight container. However, the sauce's flavor and texture are at their best when served fresh.
Here are lots more recipes for simple sauces and such.
Recipe
Onion and Garlic Sauce
This tasty Onion and Garlic Sauce has very strong flavors that pair well with more mild mains like grains and plant-based meats.
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Servings:
Ingredients
- 2 tablespoon olive oil
- 2 large onions regular, red, or one of each; chopped
- 4 large cloves garlic minced
- 2 tablespoon unbleached white flour
- 3 tablespoon reduced-sodium soy sauce or Bragg's liquid aminos
- 2 tablespoon dry red wine optional
- freshly ground pepper to taste
Instructions
- Heat the oil in a saucepan.
- Add the onions, and sauté over medium-low heat until golden.
- Add the garlic and sauté over low heat until the onion is lightly browned, stirring frequently.
- Sprinkle in the flour slowly and stir in.
- Slowly add 1 ¼ cups of water, raise the heat, and bring to a rapid simmer.
- Add the soy sauce, optional wine, and pepper. Lower the heat and simmer very gently for 10 minutes longer.
- Serve.
Nutrition (Estimate per Serving)
Calories: 29kcalCarbohydrates: 3gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 101mgPotassium: 30mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 5mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Big Orange Bundt Cake
What's big, orange, and full of delicious citrus flavor? This Big Orange Bundt Cake, of course! If you're a fan of oranges, you'll love this refreshing cake.
This colossal cake elicits oohs and ahs when set out for serving, but the proof is in the tasting-and this cake goes to the head of its class! It tastes fabulous on its own, but you can also serve it with ice cream or a fresh fruit salad.
How to Make Big Orange Bundt Cake
- Mix dry ingredients together.
- Mix wet ingredients together.
- Combine to make batter, then pour into bundt pan.
- Bake cake, then let cool.
- Make orange cream glaze.
- Pour cream over cake and enjoy!
Full directions for how to make Big Orange Bundt Cake are in the printable recipe card below.
Tips & Tricks for Big Orange Bundt Cake
Orange Zest
The orange zest adds superb flavor to the cake, so I do encourage you to seek out organic, unwaxed fruit. You can certainly use the juice as well as the zest in the cake. Remember to use just the brightly colored zest, not the bitter white pith underneath.
Bundt Pan
A bundt pan is a deep pan with a hollow center core, similar to an angel food cake pan, but with fluted sides. The hollow center is absolutely necessary here to ensure that the large amount of batter bakes through.
As a rule (and I'll admit it is my rule) to ensure the finest crumb and texture, vegan cake batter should not fill the baking pan more than a scant half full. Measure carefully using the proper measuring tools for dry and liquid ingredients, and use an oven thermometer.
De-Panning Cake
If you are having trouble de-panning your cake (i.e. the cake sticks to the pan even when it is inverted), wet a kitchen towel in hot water, wring it out, and place it over the inverted pan for few minutes. Then shake pan gently to release the cake.
Variations to Big Orange Bundt Cake
Extra Orange
To make your cake extra orange-both in color and flavor-simply eliminate the soymilk and use 2 cups of orange juice instead. This is also a great option for those with nut or soy allergies or who don't like to use plant-based milks.
Extra Sweet
If you want to make your cake extra sweet, or you just prefer organic, you can swap the dark whole cane sugar for organic sugar. This will give you a total of 1 ¼ cups organic sugar in your cake, making it slightly sweeter!
Exrta Sauce
After pouring the orange cream over your cake, you can make a yummy sauce with the leftovers! Stir some dried cranberries into the remaining orange cream and serve alongside the cake.
Extra Chocolate
Instead of the orange cream glaze, you can use a chocolate ganache. Simply pour the ganache over the cooled cake in place of the cream glaze.
The flavor combination of orange and chocolate is one of my favorites, and you can really emphasize it by using orange-flavored chocolate. I like the ones made by Theo, Equal Exchange, and Nemans!
Big Orange Bundt Cake FAQs
Can I make this as a layer or sheet cake instead?
You can easily make this orange cake into a layer or sheet cake instead of a bundt cake. For a layer cake, you will need two 9x3-inch round pans, and for a sheet cake, you will need one 9x13x20inch pan. Reduce the baking time to 25-35 minutes, regularly checking for doneness.
How can I use my leftover orange cream?
You can use your leftover orange cream to transform simple fruit salads into special treats, amp up plain cakes, and complement other baked desserts like cobblers and pies. Simply serve your favorite treats with a dollop of orange cream!
Sweet tooth still craving? Here are more Vegan Baking and Sweets.
Also worth trying: our vegan chocolate orange cake.
Recipe
Big Orange Bundt Cake
What's big, orange, and full of delicious citrus flavor? This Big Orange Bundt Cake! If you like oranges, you'll love this refreshing cake.
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Ingredients
- 1 ½ cups whole wheat pastry flour
- 1 ½ cups unbleached white flour
- 2 teaspoon baking soda
- 1 teaspoon fine sea salt
- ½ teaspoon aluminum-free baking powder
- 1 cup organic sugar
- ¼ cup organic dark whole cane sugar such as Sucanat or Rapadura, finely ground
- ⅔ cup organic canola oil or a mild extra virgin olive oil such as arbequina
- 1 cup orange juice
- 1 cup soymilk or another non dairy milk
- 2 tablespoon apple cider vinegar
- 2 teaspoon pure vanilla extract
- 2 organic oranges zested and finely grated
Soft Orange Tofu Cream
- 1 box firm organic silken tofu 12.3 oz, drained
- 5 tablespoon organic cane sugar or to taste
- 5 tablespoon organic orange juice concentrate thawed
- 1 tablespoon organic canola oil or another neutral oil
- 2 teaspoon pure vanilla extract
- ¼ teaspoon orange extract or ⅛ teaspoon pure orange oil
- 1 tablespoon Grand Marnier or another orange flavored liquor; optional
Instructions
- Position a rack in the middle of the oven and preheat to 350°F. Oil a 10- to 12-cup bundt pan thoroughly.
- Place a wire mesh strainer over a medium bowl.
- Add the pastry flour, white flour, baking soda, salt, baking powder, and both of the sugars to the strainer and sift the ingredients into the bowl.
- Stir with a wire whisk to distribute and aerate the ingredients.
- In a separate bowl, combine oil, orange juice, soymilk, vinegar, vanilla extract, and orange zest. Whisk until thoroughly emulsified.
- Pour wet mixture into the dry mixture and whisk until the batter is smooth.
- Pour the batter into the prepared bundt pan. Rotate the pan to level the batter, and tap it lightly on the counter to eliminate some of the air bubbles.
- Bake for 45 to 55 minutes or until the cake is golden and firm at the center when very lightly touched. A toothpick inserted in a few spots near the center of the cake should come out clean or with only a few moist crumbs.
- Remove the bundt from the oven and cool on a rack for 10 minutes.
- Place another wire rack on top of the cake and turn the pan upside down. Tap the pan gently and the cake should release. Make sure cake is completely cool before glazing or serving. You'll need to allow at least 40 minutes for this big cake to cool.
Soft Orange Tofu Cream
- Combine all the ingredients for the cream in a blender or food processor, and process 2 to 3 minutes or until thoroughly mixed and creamy.
- Taste the cream and add more sugar if you want a sweeter whip.
- Pour orange cream over your cake. The cream will soak into the cake a bit, so only pour enough cream to flavor, not drench, your cake.
- Spoon the leftover cream into a container. Refrigerate for up to two days.
Nutrition (Estimate per Serving)
Calories: 370kcalCarbohydrates: 57gProtein: 5gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gTrans Fat: 1gSodium: 401mgPotassium: 229mgFiber: 3gSugar: 33gVitamin A: 192IUVitamin C: 32mgCalcium: 61mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
From More Great Good Dairy Free Desserts Naturally* by Fran Costigan. For more about Fran's amazing pastries, visit FranCostigan.com.
*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!
Corn Salad with Snow Peas
Here's a great way to highlight fresh corn in a summer salad. Crisp snow peas, cabbage, and bell peppers meld nicely with the sweetness of corn kernels. [Read more...]
Teriyaki Marinade
A well-flavored marinade, this adds an Asian spin to grilled, stir-fried, or sautéd tofu, tempeh, and seitan. It also enhances vegetables, including eggplant, broccoli, green beans, scallions, carrots, and mushrooms. Use it to pan-sauté or grill vegetables and plant proteins. See our Teriyaki Eggplant recipe. Photo by Evan Atlas.
Grilled Ratatouille
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Basic Chinese Stir Fry Sauce
This Basic Chinese Sauce will become your new go-to sauce for all of your stir-fries! It tastes delicious and comes together in only a few minutes.
I recommend putting this sauce together before you start your stir-fry, then adding the sauce once the vegetables are just barely done. Pair your tasty dish with a crunchy side salad, some nice veggie burgers, or some-trust me on this one-soda bread.
How to Make Basic Chinese Sauce
- Combine all ingredients.
- Make cornstarch slurry and add to mixture.
- Cook sauce with (or without) stir-fry.
- Serve.
Full directions for how to make Basic Chinese Sauce are in the printable recipe card below.
Basic Chinese Sauce FAQs
How can I add spice to my sauce?
To add some extra spice and flavor to your dish, start your stir-fry with some minced garlic. This will give you added depth of flavor and meld nicely with the sauce in the finished stir-fry.
If you really want to give your sauce a kick, you can also add in some sriracha, tabasco, or other hot sauce. Alternatively, you could shake in a few chile flakes before or after cooking.
Do I have to use this sauce with a stir-fry?
You don't have to use this sauce with a stir-fry, but it does save some time by finishing the sauce and cooking your dinner at the same time. However, you can simply cook the sauce on the stove without stir-fry ingredients and then save it to use in another dish.
How should I store my leftover sauce?
Whether you cook your sauce with a stir-fry or not, you can store your leftovers for up to 5 days. Just place the leftovers in an air-tight container in the fridge until you're ready to eat it again!
Here are lots more recipes for simple sauces and such.
Recipe
Basic Chinese Stir Fry Sauce
This Basic Chinese Sauce will become your new go-to sauce for all of your stir-fries! It tastes delicious and comes together quick.
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Ingredients
- 1 cup vegetable stock or water
- 2 teaspoon dark sesame oil
- 3-4 tablespoon reduced-sodium soy sauce more or less to taste
- 2 tablespoon dry cooking sherry optional
- 1 teaspoon ginger grated fresh or jarred, to taste
- 2 tablespoon cornstarch or arrowroot
Instructions
- Combine all the ingredients in a small mixing bowl and whisk together.
- Dissolve the cornstarch in just enough water to make it smooth and pourable. Whisk together with the other ingredients.
- When your stir-fry is just about done, pour in this sauce and it will thicken up quickly, assuming the stir-fry pan or wok is on fairly high heat.
Nutrition (Estimate per Serving)
Calories: 433kcalCarbohydrates: 64gProtein: 28gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 3gSodium: 19073mgPotassium: 988mgFiber: 5gSugar: 11gVitamin A: 501IUVitamin C: 1mgCalcium: 93mgIron: 11mg
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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