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Mixed Green Salad with Beets and Walnuts

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This simple mixed green salad with beets and walnuts makes a delicious light yet filling meal. Marinated beets add plenty of flavor to this winter salad, and the walnuts add a satisfying crunch!

closeup of green salad with beets and walnuts in a white dish
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If you've been craving a big, fresh salad - this is just the recipe you've been looking for!

This dinner-worthy mixed green salad is loaded with fresh mixed greens and hearty roasted beets for a salad that's just perfect for chilly fall and winter evenings.

This beet and mixed greens salads is:

  • Packed with fresh, healthy ingredients.
  • Light and refreshing.
  • Hearty enough for a filling dinner.
  • Loaded with flavor from the homemade dressing.
  • Totally delicious.
Beet and Walnut salad with mixed greens recipe

Tips & Tricks

The roasted beets are the star of the show in the mixed green salad. But if roasting beets from scratch is too time consuming, there are a few simple shortcuts.

You can opt for pickled beets instead of freshly roasted ones. Use a 12-ounce jar of pickled beets. Drain off about ½ cup of the liquid to combine with the olive oil for the dressing.

Alternatively, you can use pre-packed steamed beets if those are available in your grocery store. You can usually find them refrigerated in the produce section.

Beet and Walnut salad with mixed greens

More Recipes

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

Recipe

green salad with beets and walnuts

Green Salad with Beets and Walnuts

4.50 from 6 votes
This simple mixed green salad with beets and walnuts makes for a fresh, easy, and filling winter salad.
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Servings: 4 servings

Ingredients

  • 4 medium beets or see shortcut
  • 2 tablespoon apple cider vinegar
  • 2 tablespoon lemon juice
  • 2 tablespoon maple syrup or agave nectar
  • 4 oz mixed baby greens or ½ head red-leaf lettuce, torn into bite sized pieces
  • 2 carrots peeled and sliced, or shaved with a vegetable peeler
  • ½ cup walnuts chopped
  • several sprigs fresh dill leaves finely chopped
  • 3 tablespoon olive oil
  • salt and black pepper to taste
US Customary - Metric

Instructions

Cook the Beets

  • To roast the beets, preheat oven to 400 degrees F. Cut the top green tops off of the beets, if still attached. Scrub the beets clean. Wrap each beetroot in a piece of aluminum foil.
  • Arrange the beets on a baking sheet. Roast for 45-60 minutes, until fork tender. The cook time will vary a bit based on the size of the beets.
  • Remove from oven, and allow the beets to cool. Use a paper towel or clean dishcloth to rub the skins off of the beets. If the beets are fully cooked, the skin should peel away easily. Chop the beets into bite sized pieces for your salad.
  • Alternatively, you can use pickled beets. See the notes section for this trick.
  • Combine the vinegar, lemon juice, and maple syrup in a medium bowl. Whisk together. Add salt and pepper, to taste.
  • Add the beets to the bowl with the dressing, and stir to coat them well. Let stand for at least 30 minutes, stirring occasionally.

Prepare the Salad

  • Assemble the salads by tossing together the mixed greens, marinated beets, and walnuts.
  • Drizzle with remaining marinade for additional dressing, if desired.

Notes

Shortcut: Use a 12-ounce jar pickled beets - make sure it's not too high in added sugars, and NOT high-fructose corn syrup! Drain off a scant ½ cup of the liquid to combine with the olive oil to use as the dressing.

Nutrition (Estimate per Serving)

Calories: 271kcalCarbohydrates: 21gProtein: 4gFat: 20gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gSodium: 94mgPotassium: 513mgFiber: 4gSugar: 14gVitamin A: 5448IUVitamin C: 15mgCalcium: 53mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Southwestern Tofu Scramble (Migas)

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This tasty dish, brimming with lively southwestern flavors, is a vegan version of a traditional southwestern egg dish. It's known as migas, a word that literally means "crumbs" in Spanish, in this case referring to bits of tortilla. In the original recipe, the tortilla pieces are scrambled with eggs; our vegan version replaces eggs with tofu. Serve this dish for a leisurely weekend brunch or as an easy dinner. Round out your meal with a colorful salad and simple bean dish like Refried Pinto Beans or Garlicky Skillet Black Beans. Photos by Evan Atlas. [Read more...]

Power Smoothie (Romaine and Superfood Seeds)

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Typically in raw circles, expressions like "power food" refer to Himalayan berries, maca powder, and deep sea algae. What I mean by it is pretty simple: foods that are nutrient dense, easy to assimilate, and that give a boost of energy and focus. In this recipe, dark leafy greens, hemp, chia, and fruit add up to a killer morning smoothie. Contributed by Gena Hamshaw, from Choosing Raw. Photos by Hannah Kaminsky.

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Pasta with Two Beans and Escarole

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Pasta, beans, and greens are a classic trio in Italian cookery. It's easy to see why-the combination is healthful and hearty. This recipe uses escarole, a sturdy green whose slight bitterness is tempered by cooking. You'll find it near the lettuces in the produce section. If you'd like, you can substitute an equal amount of curly chicory or a medium-sized bunch of chard. Photos by Hannah Kaminsky. [Read more...]

Kale with Fennel Salad with Cranberries, and Walnuts

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This colorful kale and fennel salad is packed with delicious flavor from cranberries, walnuts, and a homemade sherry dressing. It's simple to make and vegan-friendly too.

Festive kale and fennel salad with cranberries

This delicious kale and fennel salad makes a wonderful vegan side dish for the holidays. But it makes a year-round appearance in our home because it's just so simple and delicious!

This kale and fennel salad is:

  • Packed with fresh, healthy ingredients.
  • Loaded with flavorful dried cranberries.
  • Topped with crunchy toasted walnuts.
  • Easy to make in just 30 minutes!

And if you're here planning your holiday menu, don't forget to check out our new Vegan Thanksgiving and Vegan Christmas Cookbooks!

Kale and Fennel Salad being served

Recipe contributed by Ellen Kanner, who writes the Meatless Monday column for The Huffington Post. Photos by Hannah Kaminsky.

Recipe

Festive kale with fennel and cranberries

Kale and Fennel Salad with Cranberries and Walnuts

5 from 2 votes
This colorful kale and fennel salad is packed with delicious flavor from dried cranberries, toasted walnuts, and a homemade sherry dressing. It's simple to make and vegan-friendly too.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings

Ingredients

  • 1 fennel bulb
  • 2 lbs kale roughly 8 cups, packed
  • 2 tablespoon olive oil
  • ¼ cup sherry
  • 1 pinch red pepper flakes
  • ⅓ cup dried cranberries
  • ⅓ cup chopped walnuts
  • salt and freshly ground pepper to taste
US Customary - Metric

Instructions

  • Remove stalks and fronds from fennel. Chop fennel bulb into bite-sized cubes and pieces.
  • Remove stems from the kale leaves, and cut the kale into bite-sized pieces or strips. You can discard the stems, or slice them very thinly and use as well.
  • Heat oil in a large pot over medium high heat. Add chopped fennel to pot and sauté for 8 to 10 minutes, or until tender.
  • Add kale by the handful, stirring gently until wilted, but still bright green, about 8 minutes. Stir in sherry, pepper flakes and cranberries.
  • Spread walnuts on a rimmed baking sheet. Toast for 10 minutes in a 350°F oven or toaster oven until golden brown and fragrant. Or, you can toast them on a dry skillet over medium heat. Let the walnuts cool briefly, then stir into the fennel and kale mixture.
  • Season with salt and pepper, transfer to a bowl, and serve.

Nutrition (Estimate per Serving)

Calories: 199kcalCarbohydrates: 23gProtein: 8gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 4gSodium: 79mgPotassium: 943mgFiber: 2gSugar: 5gVitamin A: 15163IUVitamin C: 186mgCalcium: 254mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

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

by 5 Comments

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

by 3 Comments

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

Also try: our Vegan Halloween Cupcakes.

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

by 315 Comments

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.

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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.