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Vegan Mexican Stuffed Sweet Potato

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Here is an exotic recipe-very simple and full of fiber and vegetable protein: Vegan Mexican Stuffed Sweet Potato! This dish is good as it is colorful and is a great way to enjoy a meal rich in flavors and essential nutrients. In addition, these stuffed sweet potatoes are a good source of antioxidants, fiber, essential fatty acids, and minerals.

 

Recipe

Vegan Mexican Stuffed Sweet Potato

Vegan Mexican Stuffed Sweet Potato

5 from 1 vote
Here is an exotic recipe—very simple and full of fiber and vegetable protein: Vegan Mexican Stuffed Sweet Potato!
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Total Time: 45 minutes
Servings: 2

Ingredients

US Customary - Metric

Instructions

  • Scrub sweet potatoes with a brush to clean. Cook whole sweet potatoes in an oven heated to 400°F for 45 minutes.
  • Meanwhile, cut the onion into a large pan with olive oil over medium heat. When onion begins to brown, add the tofu, chili powder, and garlic powder. Cook for 10 minutes, stirring occasionally. Remove from heat and add black olives.
  • When the potatoes are cooked, cut them gently in half lengthways. Let them cool a little and press the flesh down with a fork.
  • Add the tofu mixture on top of the sweet potato.
  • Add the salsa and fresh coriander.
  • Serve.

Nutrition (Estimate per Serving)

Calories: 437kcalCarbohydrates: 60gProtein: 15gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 1132mgPotassium: 1084mgFiber: 11gSugar: 15gVitamin A: 32872IUVitamin C: 11mgCalcium: 246mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

 

Vegan Concha Bread (Mexican Sweet Bread)

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Concha means shell in Spanish. These sweet, fluffy, and warm sweet breads are topped with a shell pattern, hence the name concha bread. These are delicious with coffee or hot chocolate. Mexican Independence Day is September 16, and just in time, Vegan Mexican Food, a resource of the nonprofit Food Empowerment Project, has been updated and expanded. Thanks to these organization for this tasty contribution, as well as the photo. [Read more...]

Vegan Mexican Hot Cocoa

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Switch up your typicla hot cocoa routine with this Vegan Mexican Hot Cocoa. Sweet with a bit of a kick, this hot cocoa will become an instant favorite!

vegan mexican hot cocoa
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The taste and aroma of Mexican chocolate are hard to resist. The notes of almond, cinnamon, and vanilla (with just a hint of spice from cayenne pepper!) will take your taste buds to another world. Be careful with the cayenne, though-with such a sweet base underneath it, the heat jumps out quick. If you aren't paying attention when you add that dash of cayenne, you'll have one spicy hot cocoa on your hands!

Sweet tooth still craving? Here are more Vegan Baking and Sweets.

How to Make Vegan Mexican Hot Cocoa

  1. Whisk all ingredients together in a saucepan.
  2. Heat until warmed through.
  3. Divide hot cocoa between four mugs.
  4. Serve each mug with a cinnamon stick if desired.

Full directions for how to make Vegan Mexican Hot Cocoa are in the printable recipe card at the bottom of the post.

Vegan Mexican Hot Cocoa FAQs

How long can you keep leftover hot cocoa?

You can keep your leftover hot cocoa for up to 1 week. Store it in an airtight container, like a drink pitcher, in the fridge. When you're ready to drink more, just pour a bit of cocoa into a mug and reheat it in the microwave.

Can I add other toppings to my hot cocoa besides cinnamon sticks?

You can add whatever toppings you like to your hot cocoa! Marshmallows, peppermint, and whipped cream are all great options. You can even mess around with the seasonings and flavorings to make a hot cocoa totally unique to your taste.

Recipe

mexican hot cocoa alicia simpson

Vegan Mexican Hot Cocoa

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Switch up your typicla hot cocoa routine with this Vegan Mexican Hot Cocoa. Sweet with a kick, this hot cocoa will become an instant favorite!
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Servings: 4

Ingredients

Instructions

  • Whisk all the ingredients together in a medium saucepan.
  • Heat over medium heat until warmed through.
  • Divide hot cocoa between four mugs.
  • Place a cinnamon stick inside each mug before serving if you'd like.

Nutrition (Estimate per Serving)

Calories: 94kcalCarbohydrates: 15gProtein: 2gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 327mgPotassium: 86mgFiber: 3gSugar: 10gVitamin A: 1IUVitamin C: 2mgCalcium: 311mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Contributed by Alicia C. Simpson from Quick and Easy Low-Cal Vegan Comfort Food: 150 Down-Home Recipes Packed with Flavor, Not Calories*, © 2012, published by The Experiment. Photo by Sara Lynn Paige.

*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!

Basic Vegan Pizza Dough

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There are a handful of recipes I make so often I don't even think about them anymore, and this Basic Vegan Pizza Dough is one of them. It's dependable, unfussy, and made with ingredients I almost always have in the pantry. No specialty flours, no obscure techniques-just a solid, hearty crust that works every single time.

vegan pizza dough

Sometimes I just want pizza. Tonight. Do you know the feeling? This super simple vegan pizza dough is my answer to that mood.

It's sturdy enough to hold generous toppings (because I refuse to skimp), but still tender with those chewy edges that make you want to eat the crust first. The mix of whole wheat and white flour gives it a bit of extra texture and flavor. And makes it feel perhaps a little healthier than it really is. 😉

And because pizza dough is naturally vegan, there's nothing to compromise on here. It just works.

Isn't all pizza dough vegan?

Not always - but most traditional pizza dough is naturally vegan.

Classic pizza dough is typically made with just flour, water, yeast, salt, and sometimes oil. That basic formula contains no dairy or eggs, which makes it accidentally vegan.

However, there are a few exceptions to watch for:

  • Milk or milk powder: Some commercial or enriched doughs add dairy for softness.
  • Butter: Occasionally used instead of oil, especially in thicker or "pan-style" crusts.
  • Honey: Sometimes added as a sweetener instead of sugar (common in certain artisan or whole wheat recipes).
  • Eggs: Rare, but sometimes used in specialty or enriched crusts.

If you're ordering out or buying store-bought dough, it's always worth checking the ingredient list. Most traditional Italian-style crusts are vegan, but some American-style or prepackaged versions sneak in dairy.

If you're making it at home with flour, water, yeast, salt, and oil? You're almost certainly in the clear.

Key Ingredients & Substitutions

Active Dry Yeast: This is what gives your dough life (literally). Dissolving it in warm water for about 10 minutes wakes it up and ensures a good rise. Alternatively, you can use instant yeast. Just mix it directly with the flour and skip the proofing step.

Olive Oil: Oil adds moisture and helps create that golden, slightly crisp crust. I usually reach for olive oil for the subtle flavor boost. Avocado oil works well also.

Granulated Sugar: Just a little sugar feeds the yeast, so you can get that wonderful fluffy rise. It won't make your dough sweet.

Whole Wheat Flour: I like using whole wheat flour because it adds structure and a mild nutty flavor. It's what makes this crust feel hearty without being dense. But you can also make this recipe with all white flour, if you prefer.

Unbleached White Flour: Adding some white flour helps keep the dough soft and stretchy, so it's still easy to roll and shape.

Salt: Essential for flavor. Fine sea salt or kosher salt both work.

Helpful Tips

If your kitchen runs cold, you can let the dough rise inside your oven with just the light on. It creates a cozy environment without overheating!

A sprinkle of cornmeal on the pan adds a subtle crunch to the crust and helps prevent the dough from sticking to the pan.

If the dough keeps shrinking back while rolling, let it rest for 5-10 minutes. It just needs to relax.

Variations

  • Garlic Herb Crust: Add garlic powder and dried Italian herbs to the flour mixture.
  • Thin & Crispy: Roll it extra thin and go lighter on toppings.
  • Stuffed Crust: Roll vegan mozzarella-style shreds into the outer edge.

Storing and Freezing

One of the reasons I love this dough so much? It fits real life. You can make it ahead, stash it, forget about it for a bit-and it still shows up beautifully when you're ready for pizza.

Storing in the Refrigerator

If you're planning to use the dough within a couple of days, the fridge is your friend.

  • After the first rise, lightly coat the dough with oil and place it in an airtight container or tightly wrapped bowl.
  • It will keep well in the refrigerator for up to 3 days.
  • The flavor actually deepens a bit as it rests, which is a nice little bonus.

When you're ready to use it, let the dough sit at room temperature for about 30-60 minutes before shaping. Cold dough fights back. Room temp dough cooperates.

Freezing for Later

Pizza emergencies are real. Having dough in the freezer feels like a small act of self-care.

  • After the first rise, divide the dough into portions.
  • Lightly coat each piece with oil.
  • Wrap tightly in plastic wrap and place in a freezer-safe bag.

The dough freezes beautifully for up to 3 months.

To use, transfer it to the refrigerator overnight to thaw. Then let it sit at room temperature for about 30-60 minutes before shaping. It should feel soft, pliable, and ready to stretch-not stiff or icy.

If you're anything like me, future-you will be extremely grateful when pizza night requires exactly zero effort beyond choosing toppings.

Vegan Pizza Ideas

If you need some inspiration for your pizza creations, be sure to check out these tasty vegan pizzas recipes:

Recipe

vegan pizza dough

Basic Vegan Pizza Dough

5 from 1 vote
This Basic Vegan Pizza Dough is hearty, chewy, and made with simple pantry staples. A reliable, no-fuss crust that's perfect for homemade pizza night and freezer-friendly, too.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 1 hour 30 minutes
Servings: 2 12" pizzas

Ingredients

Instructions

  • Combine the yeast with 2 cups of warm water. Let stand for 10 minutes to dissolve. Stir in the oil and sugar.
  • In a large mixing bowl, combine the flours and salt. Make a well in the center and stir in the yeast mixture. Work everything together. first with a wooden spoon and then your hands, to form a dough.
  • Turn it out onto a well-floured board and knead it for 8 minutes, adding flour until the dough loses stickiness. Place the dough in a floured bowl, cover it with a tea towel, and put it in a warm place. Let rise until doubled in bulk, 1 to 1 ½ hours.
  • Punch the dough down. divide it. and form into two rounds. Roll out each round on a well-floured board and stretch it to fit a 12- to 14-inch round pizza pan. Lightly oil the pans and sprinkle them with cornmeal.
  • Lay the rounds on the pans and make a lip of dough around the edge. Arrange topping of choice on the dough. Bake in a preheated 450°F oven for 15 minutes, until crust is golden.
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Chipotle Black Bean Burgers (Vegan)

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Spice up your veggie burger game with these Chipotle Black Bean Burgers! Packed with protein from black beans, bursting with chipotle flavor, and just the right amount of spice.

vegan burger
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These totally delicious chipotle black bean burgers will have you saying adios to your regular old veggie burger recipes. They're loaded with Mexican inspired flavor and ready to eat in just 30 minutes.

These Chipotle Black Bean Burgers Are..

  • Vegan 
  • Vegetarian 
  • Gluten Free 
  • Freezer-friendly 
  • Packed with chipotle flavor!
  • Great for an easy weeknight dinner.
  • Kid friendly!

Toss your black bean burgers on a toasted bun and add on your favorite vegan mayo, vegan cheese, and veggies. Then enjoy for a lunch or dinner. These vegetable burgers are made with the perfect spices so they are anything but bland. 

How to Make Black Bean Burgers 

vegan black bean chipotle burgers being made

Full steps are in the printable recipe card at the bottom of the post. This is a quick walk through on how easy it is to make these burgers. 

  1. Preheat the oven and line a baking sheet with parchment paper. 
  2. Sauté the vegetables until softened.
  3. Mash up the beans in a bowl. Then add the veggies and spices.
  4. Form into four burger patties. 
  5. Bake and serve hot.

Scroll down for detailed instructions and the printable recipe card.

What You'll Need

chipotle black bean burger on a bun being served

Baking Sheet

You'll need a baking sheet for these oven baked veggie burgers. I like to line mine with parchment paper or use a silicone baking mat to create a nonstick surface, and make clean up really easy too.

Potato Masher 

A potato masher is by far the easiest way to mash up your black beans. I get the best texture with one of these wire mashers, but you can also use the back of a fork if you don't have a potato masher.

Tips for Perfect Black Bean Burgers

vegan chipotle black bean burger being served on a bun

Make Even Sized Burgers 

Make sure you evenly divide the mixture and create similar sized burgers. Otherwise, you can find that some of your burgers can become dry and overcooked, while others might be underdone.

Variations to this Vegan Burger Recipe 

vegan black bean burger with a bite taken out of it

Roast the Vegetables 

I sauteed the veggies for these chipotle black bean burgers, which makes the recipe really quick and easy. But you could also opt to roast them for a deeper, smokier flavor.

Mix up the Seasonings 

So I went with a Chipotle flavor for these vegan burgers, but feel free to play around with spices. This is a wonderful base for a vegan burger patty, that you can customize to your own preferences.

Swap the Veggies

Want to use up some of that leftover produce in your fridge? Feel free to change up the veggies used in this recipe! Zucchini or peppers would make a great addition. 

Black Bean Vegan Burger FAQs

vegan burger being served on a white plate with fresh salad

What is a chipotle black bean burger?

A chipotle black bean burger is a veggie burger typically made primarily with black beans, vegetables, and seasoned with chipotle peppers and Mexican-inspired seasonings. It's a popular meatless alternative to beef burgers that will offer a good source of protein and flavor. Serve on a bun or in a lettuce wrap!

How long will black bean burgers last in the fridge?

Black bean burgers can last for 3-4 days in the fridge if stored properly. Place in an airtight container. Reheat in the microwave or on the stovetop. If you don't plan to eat the burgers right away, you can freeze them to extend the shelf life. 

How do you freeze black bean burgers?

Wrap each black bean burger tightly in plastic wrap or aluminum foil. This will help prevent freezer burn and keep the burgers nice and fresh. Place the wrapped black bean burgers in a resealable freezer bag. Squeeze out any excess air and seal the bag tightly. Then place the freezer bag in the freezer and freeze the black bean burgers for up to 3 months.

How do you reheat black bean burgers from frozen? 

To thaw the black bean burgers, remove them from the freezer and let them thaw in the refrigerator overnight. Once thawed, you can reheat the black bean burgers in the oven, on a grill, in the microwave, or in a skillet.

More Tasty Vegan Ideas

If you love these chipotle black bean burgers, be sure to check out these other delicious ideas:

Recipe

vegan burger

Chipotle Black bean Burgers

5 from 2 votes
Spice up your veggie burger game with these Chipotle Black Bean Burgers! Packed with protein from black beans, bursting with chipotle flavor, and just the right amount of spice.
Print Pin Save
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings

Equipment

Ingredients

For serving (optional)

US Customary - Metric

Instructions

  • Preheat oven to 375 F, line a baking sheet with parchment and set aside
  • Mix together the flax seed and 3 tablespoon water in a small bowl. Set aside. (This is your "flax egg".)
  • In a larger pan over medium heat, heat the olive oil, then add the onion, carrot, celery and garlic.
    vegan burger
  • Cook, stirring frequently, until the vegetables are softened.
    vegan burger
  • Mash the black beans in a large bowl
    vegan burger
  • Then mix in the cooked veggies along with panko, flax egg, chipotles, chili powder and paprika.
    vegan burger
  • Mix until fully combined.
    vegan burger
  • Form into four large patties and place onto prepared baking sheet.
    vegan burger
  • Bake in preheated oven for 20 minutes, flipping once halfway through.
    vegan burger
  • Serve warm on buns with vegan mayo, lettuce, and any other toppings desired
    vegan burger

Nutrition (Estimate per Serving)

Calories: 286kcalCarbohydrates: 43gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 678mgPotassium: 645mgFiber: 15gSugar: 4gVitamin A: 2953IUVitamin C: 7mgCalcium: 113mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Walnut Taco Meat

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Take Taco Tuesday up a notch with this easy vegan walnut taco meat - made from a hearty combination of cremini mushrooms and walnuts, plus your favorite Tex-Mex seasonings! 

close up of tacos made with vegan walnut taco meat
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Tacos are one of my all time favorite easy weeknight dinners. They're just so simple and quick to throw together with whatever veggies and beans I have in the pantry.

But for a really hearty vegan taco, you can't beat this walnut taco meat. Use the vegan taco meat for topping salads, filling tortillas, or even serving over top of a baked potato.

This Vegan Walnut Taco Meat Is..

  • Meatless.
  • Plant Based.
  • Seasoned Perfectly with Mexican flavors. 
  • Versatile.
  • Great for a Family Friendly Vegan Dinner.

How to Make Vegan Walnut Taco Meat 

vegan taco meat being prepared

Full steps on how to make this vegan walnut taco meat is in the printable recipe card. This is a quick walk through. 

  1. In a food processor, combine the nuts and mushrooms and pulse. 
  2. Then in a skillet, sauté the onion and garlic. 
  3. Toss in the nuts and mushrooms and cook for 4-5 minutes. 
  4. Add in the soy sauce and spices and cook until thickened.
  5. Serve as a taco filler!

Tools You'll Need

walnuts and mushrooms being processed in the food processor

Food Processor 

Make sure to use a food processor for this recipe. If you don't have a food processor a high speed blender will work also. Just pulse the ingredients to combine. Don't mix too much or you will end up with a paste!

Heavy Skillet 

Reach for a nice, large skillet for cooking up the taco meat. This is going to let you spread out the walnut-mushroom mixture in a single layer, and ensure an even cook on all the ingredients.

Tips for Success 

vegan walnut taco meat being served with tortillas and taco toppings

Don't Overmix the Walnuts and Nuts

It is important that your nuts and the mushrooms are chopped up finely in a food processor, but not overprocessed into a paste. You want a rough, crumbly texture - like traditional taco meat.

Allow Mixture to Thicken

It is important to cook the mushrooms and nuts down with the spices as directed. Let it all break down and thicken together with the liquids. You don't want walnut soup - you want a cohesive mixture.

Variations to this Vegan Taco Meat

serving the vegan walnut taco meat over tortillas

Mix up the Seasonings 

You can change up the spices in this recipe to suit your own taste. Or you can use your favorite store bought taco seasoning packet that you know and love.

Mushroom Varieties

I find that cremini mushrooms work best for this walnut-mushroom taco meat, but you can swap with your own favorite mushrooms as well. Shiitake mushrooms are also a good option!

Coconut Aminos 

Feel free to use coconut aminos instead of soy sauce in the recipe if you wish. It will give you a similar flavor, but is gluten free. 

FAQs for this Vegan Walnut Taco Meat Recipe

a spoonful of vegan taco meat

What does walnut meat taste like?

Walnut meat has a rich, nutty flavor and a firm, crunchy texture. Some people describe the taste of walnuts as earthy, while others find them slightly sweet.

Raw walnuts may have a more mild and sweet flavor, while roasted or toasted walnuts can have a more pronounced nutty taste. Overall, walnuts are a versatile and delicious ingredient that can be used in a variety of dishes, from salads and baked goods to savory sauces and spreads.

What nuts taste like meat?

Well, no nuts really taste like meat. (And I don't know why you would really want them to.) But walnuts are often used in meat replacements because they can give a similar texture and umami flavor in many recipes.

Can I meal prep this walnut taco meat for dinners and lunches for the week? 

Yes, you can definitely meal prep this vegan taco meat. Cook up the walnut taco meat and store it in an air tight container in the fridge. Add a splash of water when you reheat to prevent the mixture from drying out too much, then reheat in the microwave or on the stovetop.

More Tasty Vegan Recipes

If you love this vegan walnut taco meat, be sure to check out these other delicious plant based ideas:

Recipe

vegan taco meat recipe

Vegan Walnut Taco Meat

5 from 1 vote
This easy vegan walnut taco meat is made from a hearty combination of cremini mushrooms and walnuts, plus your favorite Tex-Mex seasonings! 
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings

Ingredients

US Customary - Metric

Instructions

  • In a large food processor, add the walnuts and mushrooms and pulse until finely diced, set aside
    vegan taco meat recipe
  • In a large skillet over medium heat, add the olive oil and saute the onion and garlic until translucent, about 3-4 minutes
    vegan taco meat recipe
  • Add the walnuts and mushrooms and continue cooking until the mushrooms have softened, an additional 4-5 minutes
    vegan taco meat recipe
  • Add the soy sauce, chili powder, cumin, paprika, oregano and salt and cook, stirring frequently.
    vegan taco meat recipe
  • Continue to cook until most of the moisture evaporates and a thicker sauce is left
    vegan taco meat recipe
  • Serve with your favorite taco toppings
    vegan taco meat recipe

Nutrition (Estimate per Serving)

Calories: 453kcalCarbohydrates: 16gProtein: 12gFat: 42gSaturated Fat: 4gPolyunsaturated Fat: 28gMonounsaturated Fat: 8gSodium: 583mgPotassium: 634mgFiber: 6gSugar: 4gVitamin A: 665IUVitamin C: 5mgCalcium: 102mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Sweet Potato Black Bean Chili

by 2 Comments

This Sweet Potato Black Bean Chili is loaded with healthy flavors from tender sweet potatoes, hearty black beans, and smoky spices. Plus, it's 100% vegan and easy to make in under an hour.

close up bowl of sweet potato black bean chili with metal spoon
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If there's one thing I always crave as soon as the weather starts cooling down, it's a big pot of chili. There's just something about a piping hot one-bowl dinner that makes me want to cozy up in front of the fireplace.

And this Sweet Potato Black Bean Chili is one of my all time favorites. It's so easy to throw together, packed with delicious flavors, and it's great for meal prep too!

This Sweet Potato Black Bean Chili recipe is...

  • Full of flavor
  • Packed with smoky heat
  • Healthy
  • Plant-based
  • Vegetarian
  • Good enough to impress a crowd
how to make sweet potato black bean chili collage

Helpful Tips

Dice your sweet potatoes evenly. This ensures they cook at the same rate and don't turn to mush. Aim for bite-sized pieces - not too chunky, not too small.

Don't skip the sauté. Cooking the onions, garlic, celery, and spices at the start builds a flavorful base. Give the spices a minute or two to bloom in the oil before adding liquids - it makes a difference.

Add broth gradually. Depending on how thick or soupy you like your chili, you can start with less broth and add more as it simmers. It's easier to thin it out than to fix a watery chili.

Let it simmer. Even though the chili comes together quickly, giving it at least 20-30 minutes to simmer helps the flavors meld together and the sweet potatoes fully soften.

Taste and adjust. Chili is one of those recipes that begs for a final taste test. Add more salt, a splash of lime juice, or a dash of hot sauce to finish - whatever makes it pop for you.

Meal Prep, Storing & Freezing Leftovers

This chili holds up like a champ, which makes it perfect for meal prep or cooking once and eating all week.

In the fridge: Store cooled chili in an airtight container for up to 5 days. The flavors actually get better over time, so leftovers are a win. Reheat on the stovetop over medium heat or in the microwave until warmed through.

In the freezer: Let the chili cool completely before transferring it to freezer-safe containers or resealable bags (lay them flat for easy stacking). It'll keep for up to 3 months. Thaw overnight in the fridge, then reheat as usual.

Pro tip: If you're freezing the chili in portions, label with the date and serving size so you're not guessing later. And leave a little space at the top of the containers - liquids expand as they freeze.

Serving Suggestions

This chili is hearty enough to stand on its own, but a few simple add-ons can take it from a basic bowl to something a little more fun (or dinner party-worthy, if that's your thing).

  • Add Toppings: Classic chili toppings work great here - think avocado slices, a dollop of vegan sour cream or plain dairy-free yogurt, dairy-free cheese shreds, chopped cilantro, green onions, jalapeño slices, or a squeeze of lime juice for brightness.
  • Cornbread on the side: You can't go wrong with a warm piece of vegan cornbread (or corn chips if you're keeping it casual). It's the perfect contrast to the smoky-sweet chili.
  • Over rice or quinoa: Stretch your servings by spooning the chili over cooked grains. It makes for a super satisfying, protein-packed meal.
  • Stuffed in a baked potato: For a comfort food twist, load it into a baked russet or sweet potato and pile on your favorite toppings.
  • Taco night twist: Use the chili as a filling for tacos or burritos, especially with some shredded lettuce, diced tomatoes, and a little hot sauce.
crock of sweet potato black bean chili on table with striped dishtowel, black ladle, and bread slices

Fun Variations to Try

Add greens: Stir in a few handfuls of chopped kale, spinach, or Swiss chard during the last 5 minutes of cooking. It's an easy way to add color and a boost of healthy greens.

Make it spicier: If you like heat, add a chopped chipotle pepper in adobo sauce, a pinch of cayenne, or extra jalapeño. You can also finish each bowl with your favorite hot sauce.

Use different beans: No black beans? No problem. Pinto beans, kidney beans, or even chickpeas all work well here - or mix a few together for a little variety.

Bulk it up with grains: Stir in cooked quinoa, brown rice, or bulgur for an even heartier chili. Lentils would also be a great addition. It's especially great if you're serving a crowd or stretching leftovers.

Try roasted sweet potatoes: For extra flavor, roast the sweet potatoes in the oven before adding them to the chili. It adds a slightly caramelized edge and changes the texture in a good way.

Make it smoky: Adding a dash of smoked paprika or a splash of liquid smoke can deepen the flavor if you want a more pronounced smoky note without adding spice.

side view bowl of sweet potato black bean chili on wooden serving board

More Vegan Recipes

If you're on the lookout for some other hearty, vegetarian dinner ideas, consider trying a few of our favorites:

Recipe

sweet potato black bean chili

Sweet Potato Black Bean Chili

4.80 from 5 votes
This Sweet Potato Black Bean Chili is loaded with healthy flavors from tender sweet potatoes, hearty black beans, and smoky spices. Plus, it's vegan and vegetarian friendly!
Print Pin Save
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 servings

Ingredients

US Customary - Metric

Instructions

  • In a large pot, heat olive oil over medium heat. Add onion, garlic, and celery. Cook until veggies start to soften, about 4-5 minutes.
    sweet potato black bean chili
  • Add in tomato paste, chili powder, oregano, cumin, paprika, and salt and cook an additional 1-2 minutes.
    sweet potato black bean chili
  • Stir in the black beans, diced tomatoes, sweet potato, corn, and vegetable broth.
    sweet potato black bean chili
  • Bring to a boil. When it reaches a boil, reduce heat to a simmer.
    sweet potato black bean chili
  • Simmer for 45 minutes, or until the sweet potatoes are softened.
    sweet potato black bean chili

Nutrition (Estimate per Serving)

Calories: 221kcalCarbohydrates: 36gProtein: 9gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 719mgPotassium: 701mgFiber: 10gSugar: 6gVitamin A: 5841IUVitamin C: 12mgCalcium: 86mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Best Vegan Pizzas

by Leave a Comment

vegan-friendly pizza recipes

Who doesn't love pizza? But since most pizzas are smothered with cheese, it can be tricky for vegans to enjoy this crowd-favorite dish.

But never fear! I've pulled together this list of the best vegan pizzas out there - so we can all dig in to a slice. From traditional veggie pizzas, to hummus flatbread pizzas, to Mexican-inspired creations, there's a vegan pizza here for everyone.

Best Vegan-Friendly Pizza Recipes

Here are my picks for the best vegan pizzas!

Photo Credit: www.deliciouseveryday.com

Veggie-Packed Vegan Pizza

This delicious Veggie-Packed Vegan Pizza is beautifully colorful, packed with vitamins, and full of amazing flavors. Topped with zucchini and red peppers, this vegan-friendly pizza is one you can't miss out on!

Photo Credit: www.deliciouseveryday.com

Caramelized Onion and Potato Pizza

This vegan-friendly pizza is drizzled with delicious balsamic vinegar, adding a unique flavor to the dish. Topped with fresh argula leaves, this pizza is perfect for any kind of dining.

Photo Credit: www.deliciouseveryday.com

Hummus Flatbread Pizzas

This flatbread pizza recipe is delicious, nutritious, and tasty! Light and crispy, this vegan pizza is topped with creamy hummus, fresh tomatoes, and dandelion greens. Yum!

Vegan Pizzadillas (Pizza + Quesadilla)

This fun vegan dish is a cross between pizza and quesadillas. It's a simple meal that is quick to prepare and fun to eat too! This one is a kid-friendly favorite.

Vegan Eggplant Pizza with Fresh Tomatoes and Olives

Made with a trio of deliciously eggplants, tomatoes, and olives - this Mediterranean inspired pizza is a surefire crowd pleaser!

Vegan Mexican Pizza

Made with salsa, corn, and non-dairy cheese, this vegan-friendly pizza is packed with southwestern flavors. Serve this pizza with a delicious salad or even a side of refried beans. You'll have everyone begging for seconds!

Chili Chickpea Pizza

This Indian-inspired pizza is topped with chickpeas, a spicy and flavorful sauce, roasted peppers and onions, and drizzled with creamy tahini sauce.

Wild Mushroom and Hummus Pizza

This vegan mushroom combines a whole wheat crust, a slathering of creamy hummus, fresh tomatoes, peppery arugula, and wild mushrooms. You'll love this healthy vegan pizza!

Vegan Onion and Olive Pizza

Get lost in the combination of sweet caramelized onions and salty olives with this scrumptious vegan pizza. Baked in under ten minutes, this is an amazingly quick weeknight meal!

Vegan Roasted Veggie Pizza

This mouthwatering vegan pizza is loaded with nutritious veggies and is quick to prep and bake. Enjoy the sweet flavors of bell pepper with the beautiful taste of roasted broccoli and zucchini. This Vegan Roasted Veggie Pizza is beautiful to look at and delicious to taste!

Vegan Cheese Sauce (No Nuts!)

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Looking for a nut-free Vegan Cheese Sauce? This creamy cheese sauce is delicious poured over roasted veggies, tofu, and more! 

pouring vegan cheese sauce over veggies

This simple Vegan Cheese Sauce is super versatile. If you are looking for a vegan cheese sauce with no nuts, this sauce is for you.

Pour this sauce over pasta, pizza, tacos, and more!

This Vegan Cheese Sauce Is... 

  • Nut-free
  • Gluten-free
  • Made with 5 ingredients
  • Vegan 
  • Vegetarian 
  • Simple to make 
  • Versatile 

How to Make Vegan Cheese Sauce

how to make vegan cheese sauce collage
  1. Start by heating a small pan on the stove. Add in the non-dairy milk and heat for a few minutes. 
  2. Then add in the vegan cheese, nutritional yeast, and spices. 
  3. Stir until the sauce thickens. Then season with salt and pepper, to taste, if you would like. 

Tips & Tricks For Vegan Cheese Sauce 

vegan cheese sauce melted over veggies

Thickening The Sauce 

You have to allow time for the cheese sauce to thicken. You do this by giving it some time to simmer on the stove. Make sure to stir your sauce constantly, or it will burn on the bottom. 

Using Nutritional Yeast 

If you don't have nutritional yeast on hand, you can use debittered brewer's yeast instead. Just use the same amount of brewer's yeast for the recipe as you would nutritional yeast.

Variations To Vegan Cheese Sauce 

Spice Up The Flavor

Add in some cayenne or a splash of hot sauce to ramp up the heat of your cheese sauce. You control the spice factor when you make cheese sauce yourself!

Vegan Cheese Sauce FAQs

broccoli floret coated in vegan cheese sauce

How do you store leftover cheese sauce? 

Place any cheese sauce you don't use in an airtight container, and store in the fridge for up to a week. The cheese sauce will get a lot thicker as it cools down. 

How do you reheat cheese sauce? 

If you want to reheat the cheese sauce, simply warm it up in the microwave or on the stove. Add a splash of water and stir well to thin out the sauce. 

Can you freeze Vegan Cheese Sauce? 

You can freeze any leftover cheese sauce in an airtight container for 2-3 months. Thaw your sauce in the fridge overnight before serving it up.

Do you eat Vegan Cheese Sauce cold or hot? 

Either way! You can eat this cheese sauce cold or warm it up-the choice is yours. If you eat the sauce cold, it will be a lot thicker. If you eat it heated up, it will be creamier and thinner. 

Recipe

vegan cheese sauce no nuts

Vegan Cheese Sauce (No Nuts!)

5 from 3 votes
Looking for a nut-free Vegan Cheese Sauce? This creamy cheese sauce is delicious poured over roasted veggies, tofu, and more!
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 servings

Ingredients

US Customary - Metric

Instructions

  • Heat a small saucepan over medium heat.
  • Add the non-dairy milk and heat for a few minutes, until warm.
  • Add the vegan cheese, nutritional yeast, smoked paprika, and oregano. Stir continuously until you get a thick sauce.
    vegan cheese sauce no nuts
  • Season with salt and pepper, to taste.
    vegan cheese sauce no nuts

Nutrition (Estimate per Serving)

Calories: 177kcalCarbohydrates: 15gProtein: 8gFat: 9gSaturated Fat: 2gSodium: 340mgPotassium: 352mgFiber: 4gSugar: 3gVitamin A: 973IUVitamin C: 9mgCalcium: 203mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Crunchwrap Supreme

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This vegan Crunchwrap Supreme is made with a smoky tempeh filling, homemade dairy-free nacho 'cheese', and guacamole. It's bursting with flavour, and is perfect for an indulgent lunch. Easy to make gluten-free.

Vegan Crunchwrap Supreme

You know those recipes that you just want to make over and over again? Yep, this tempeh Crunchwrap is one of those for me. I am seriously obsessed. I've seen Crunchwraps all over social media for a while, and knew I needed to make my own vegan version.

The original Crunchwrap Supreme is from Taco Bell, made with beef and nacho cheese. But, a homemade, plant based version is incredibly easy to put together. Just follow the steps below and you will see for yourself! Chances are, if you're like me and love wholesome comfort food, you will love this as well.

Closeup of a Crunchwrap with tempeh

About this vegan Crunchwrap Supreme

The thing that I love about Crunchwraps is that you can really load them up with different ingredients and they won't fall apart. Well, you have to try very hard in order for that to happen (I've had a few such accidents myself during recipe testing lol). Regardless, every bite is packed full of deliciousness, and the wonderful crispy texture of the wrap really brings everything together.

Crunchwrap with tempeh and vegan nacho cheese

Here, I used tempeh for the filling. I love tempeh, because it's such a versatile ingredient with a great texture and a neutral flavour. With just a few ingredients, it's so easy to transform it. In this Crunchwrap recipe, it takes the place of the ground beef.

Crunchwrap Supreme with tempeh and dairy-free nacho cheese

I also made a homemade nacho 'cheese' sauce. The great thing about this one is just how simple it is. You don't need a blender, and there are no cashews. You simply put all the ingredients to a saucepan, whisk, and you're good to go! In fact, I love using this 'cheese' as a sauce for many recipes, such as salads and nourish bowls.

Crunchwrap with tempeh on a wooden board

I also added avocado, rice and a little bit of grated vegan cheese. Simple, but incredibly yummy!

Smoky tempeh filling

You only need a few simple ingredients to make the smoky tempeh filling. Those are:

Ingredients for smoky tempeh
  • Onion and garlic.
  • Tempeh. I would recommend steaming this beforehand to get rid of any bitter flavour. You can also use crumbled extra firm tofu.
  • Sweetcorn.
  • Tomato paste.
  • Tamari. You can also use soy sauce if not avoiding gluten, or coconut aminos for a soy-free version.
  • Cumin and smoked paprika.
Smoky tempeh in a pan

Simply cook the onion and garlic. Then, when they soften, add the rest of the ingredients and cook over a medium-high heat for around 5 minutes. That's it!

Smoky tempeh with sweetcorn

Vegan nacho cheese

As I mentioned, this nacho 'cheese' is cashew-free and doesn't require a blender. The ingredients you will need are:

  • Coconut milk. Full fat coconut milk from a tin works best.
  • Turmeric.
  • Salt.
  • Nutritional yeast. This is great for adding a 'cheesy' flavour.
  • Apple cider vinegar.
  • Cornstarch.
Ingredients for vegan nacho cheese
Vegan nacho cheese

Simply add all the ingredients to a saucepan and whisk over a medium heat until the 'cheese' thickens.

What else should I add to a vegan Crunchwrap?

Crunchwraps are super versatile - you can switch up the ingredients and try out different fillings to see which ones you prefer. As you can see, I added rice, mashed avocado and grated vegan cheese. However, the following filling ideas also work really well:

Vegan Crunchwrap with tempeh on a plate

Try out different ones and see which ones you like best! The great thing is that there are so many options, so you will never get bored of this recipe.

Vegan Crunchwrap with dairy-free nacho cheese on a plate

Vegan Crunchwrap Supreme step-by-step

I would recommend starting by cooking the rice. While that's cooking, make the tempeh filling and the cheese sauce. By preparing them simultaneously, you will save a lot of time.

Place a large tortilla on a flat surface and add 3-4 tablespoon rice in the middle, spreading it out into a circle.

Vegan Crunchwrap ingredients
Vegan wrap with tempeh and rice

Next, add smoked tempeh on top, followed by a layer of mashed avocado. Finish with the homemade nacho 'cheese', and a sprinkle of grated vegan cheese.

Place a smaller tortilla on top and press down lightly. You can either buy a small tortilla at the store, or make your own by placing a round cup or cookie cutter in the centre of a large tortilla and cutting around the edges. Do not discard the rest of the tortilla - you can use it for homemade chips to dip in any leftover nacho 'cheese' sauce.

Vegan wrap with tempeh and nacho cheese
Vegan Crunchwrap on a wooden board

Fold the edges of the tortilla towards the centre until completely sealed. Press it down once again and flip.

Now use a spatula to transfer the Crunchwrap to a lightly greased frying pan. Cook for 3-4 minutes on each side over a medium-high heat, until crispy.

Vegan Crunchwrap Supreme in a frying pan

Can I make a Crunchwrap ahead of time?

You can make this vegan Crunchwrap Supreme ahead of time and leave in the fridge for 2-3 days, but keep in mind this may cause the wrap to go soggy.

Closeup of a Crunchwrap with tempeh and rice

Instead, I would recommend making the smoky tempeh, the rice and the nacho 'cheese' sauce ahead of time and storing them in separate containers for up to around 3 days, and assemble the wraps when ready.

Other delicious vegan lunch recipes

Vegan Crunchwrap supreme 1

Let me know in the comments: what's your favourite plant based lunch? If you give this vegan Crunchwrap Supreme recipe a go, be sure to tag me on Instagram (@earthofmariaa), and leave your feedback in the comments below

Recipe

Vegan Cruchwrap Supreme

5 from 3 votes
This vegan Crunchwrap Supreme is made with tempeh, dairy-free nacho 'cheese', rice and avocado. It's easy to make and perfect for a plant based lunch that's ready in 30 minutes!
Print Pin Save
Prep Time: 10 minutes
Cook Time: 15 minutes
0 minutes
Total Time: 25 minutes
Servings: 2 crunchwraps

Equipment

  • Frying pan
  • Saucepan
  • Whisk

Ingredients

For the smoky tempeh filling

For the dairy-free nacho 'cheese' sauce

Other ingredients to serve

  • ½ cup cooked rice
  • 1 large avocado mashed
  • ¼ cup vegan cheese grated
US Customary - Metric

Instructions

Make the tempeh filling

  • Heat the olive oil in a non-stick frying pan over a medium-high heat. Add the onion and garlic, cooking for 2-3 minutes, until softened.
  • Add the tempeh, sweetcorn, tomato paste, tamari, cumin and smoked paprika. Cook for 5 minutes, until the tempeh is lightly crispy.

Make the 'cheese' sauce

  • Add the coconut milk, turmeric, salt, nutritional yeast, apple cider vinegar and cornstarch to a saucepan. Whisk until the 'cheese' thickens.

Assemble the Crunchwraps

  • Place a large tortilla on a flat surface and add 3-4 tablespoon rice in the middle, spreading it out into a circle.
  • Add smoked tempeh on top, followed by a layer of mashed avocado. Finish with the homemade nacho 'cheese', and a sprinkle of grated vegan cheese.
  • Place a smaller tortilla on top and press down lightly. You can either buy a small tortilla at the store, or make your own by placing a round cup or cookie cutter in the centre of a large tortilla and cutting around the edges.
  • Fold the edges of the tortilla towards the centre until completely sealed. Press it down once again and flip.
  • Now use a spatula to transfer the Crunchwrap to a lightly greased frying pan. Cook for 3-4 minutes on each side over a medium-high heat, until crispy.

Video

Notes

Do not discard the rest of the tortilla when making the smaller circle - you can use it for homemade chips to dip in any leftover nacho 'cheese' sauce.

Nutrition (Estimate per Serving)

Calories: 737kcalCarbohydrates: 63gProtein: 29gFat: 46gSaturated Fat: 17gSodium: 1881mgPotassium: 1578mgFiber: 14gSugar: 7gVitamin A: 999IUVitamin C: 21mgCalcium: 157mgIron: 8mg
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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Stacked Vegan Cheese Enchiladas

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Want to switch up your routine Mexican cuisine? Try this unique Stacked Vegan Cheese Enchilada recipe for a twist on the typical rolled type. The word enchilada literally means "filled with chile," and so it is supposed to be drenched in pure, red chile.  I've modified the recipe to use the tomato-based enchilada sauce, since cooking with pure, red chiles is not something that cooks outside the Southwest are likely to attempt. This simple and hearty dish is traditionally enhanced by a helping of refried beans and/or Mexican Rice on the side. Photos by Hannah Kaminsky. [Read more...]

Mango Lentil Salad with Cilantro-Lime Dressing

by 4 Comments

This refreshing Mango Lentil Salad recipe is unique, blending Indian flavors from the cumin and coriander with the Mexican flavors of mango and lime. One of the best things about salad is you can combine ingredients that you wouldn't normally pair up, and it usually works wonderfully. French lentils, also known as du Puy lentils, are the best type of lentil to use in salads. Green, brown, and red lentils are perfect in soups and stews because they're soft and tend to fall apart, while du Puy lentils work better in salads because they hold their shape well when cooked properly. All in all, a refreshing summery salad with great sustenance from the lentils. Recipe and photos contributed by Sophia Zergiotis of Love and Lentils.

[Read more...]

Homemade Soft Corn Tortillas

by 9 Comments

If you can lift a bag of masa harina, you can make homemade corn tortillas and enjoy soft, toasty, corny goodness tonight! Homemade tortillas are best kept simple with basic toppings such as a strip of grilled tempeh or a spoonful of guacamole. Or serve with beans or a hearty Mexican posole. The key is to keep fresh-off-the-grill tortillas well covered to keep them warm and pliable until it’s time to eat. This recipe isn’t really too different from what’s on the bag of masa, but I see it as a way to inspire making homemade tortillas in the event you’ve never tried! Delicious with chili and other Southwestern stews, such as Quick Red Posole with Beans. Recipe from Viva Vegan!: 200 Authentic and Fabulous Recipes for Latin Food Lovers* by Terry Hope Romero. Reprinted courtesy of Da Capo Lifelong Books.

[Read more...]

Super-Easy Vegan Tortilla Casserole

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This Super-Easy Vegan Tortilla Casserole is my favorite in-a-hurry casserole filled with southwestern flavors. The recipe involves throwing together a lot of convenient ingredients like canned beans and tomatoes, and frozen corn, but it's unbelievably good when you need an emergency dinner. While it's in the oven, steam a big batch of broccoli or prepared stir-fried collard greens, and make a salad or a raw veggie platter. Adapted from Vegan Express.  Photos by Evan Atlas.  [Read more...]

Quick Mixed Beans and Corn Stew

by 1 Comment

Kind of a simplified chili, here’s a hearty stew featuring beans and corn. If your beans are cooked, or you’re using canned, this comes together very quickly when you want a cool-weather dinner in a hurry. Serve with a simply prepared grain like quinoa, rice, or couscous and a big salad. [Read more...]

5 Best Vegan Tacos for Breakfast

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Everybody loves tacos. However, in order to eat tacos as a vegan, we sometimes have to get a little creative. A plant-based diet means we have to load up on veggies and find some alternatives to certain taco staples.

We've previously rounded up our favorite vegetarian tacos over on OhMyVeggies, and they cover everything from tofu tacos to lentil tacos. Most of these tacos are also great options for vegans, but unfortunately some of the recipes do include animal products like eggs.

So today we've pulled together our favorite 100% vegan taco recipes for the most important meal of the day: breakfast! Who doesn't want to eat tacos for breakfast?

Without further ado, here are our top picks for vegan breakfast tacos!

Hot for Food Vegan Breakfast Tacos

Image: hot for food
Image: hotforfoodblog.com

This basic vegan breakfast taco uses some typical ingredients like tofu, kale, and black beans. But this recipe also adds in some more interesting toppings like cumin, salsa, and chili flakes!

Southwest Tofu Scramble Breakfast Tacos

Southwest Tofu Scramble Breakfast Tacos
Image: shelikesfood.com

Although tofu scramble remains the best substitute for eggs, this breakfast taco has more great seasonings and toppings to make you happy. If you're afraid of tofu, this might be the dish for you. The southwest flavors and spices in this tofu scramble will make you forget you added tofu at all!

Vegan Breakfast Tacos With Mango Pineapple Salsa

Vegan Breakfast Tacos With Mango Pineapple Salsa
Image: exsloth.com

In keeping with the Mexican theme, here is a slightly more exotic recipe for vegan breakfast tacos! These tacos make use of a special mango pineapple salsa to give them a light but delicious flavor. Plus, this tofu scramble also includes black beans!

Fall-Inspired Breakfast Tacos with Avocado Cream

Fall Inspired Breakfast Tacos with Avocado Cream
Image: 8thandlake.com

To add a little variety to your morning routine, here is a recipe for a less intense breakfast taco. This autumnal taco features avocado cream (Yum!) and delicata squash. The ingredients in this recipe give you a much needed change from tofu scramble and salsa, making these vegan breakfast tacos unique and delicious!

Delish Knowledge Southwest Breakfast Tacos

Southwest Breakfast Tacos
Image: delishknowledge.com

If you don't have enough recipes for a southwestern breakfast taco, here's one more! However, to make this taco unique, it uses hash brown patties-because what's breakfast without hash browns?

I hope you've found the vegan breakfast taco recipe of your dreams. For another delicious breakfast idea, check out these make-ahead vegan breakfast casseroles.

Vegan Gluten Free Recipes from VegKitchen

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[three_fourth]It can be challenging to be either vegan or gluten free, but when you're both, it's doubly tricky to find suitable vegan gluten free recipes. VegKitchen offers lots of vegan gluten free recipes for every meal of the day. Use this list as a great resource for easy, everyday recipes to suit both dietary needs.

For all recipes that contain products that have both GF and non-GF versions, (like soy or teriyaki sauces, broth, and tortilla products), read labels carefully to be sure you're using GF versions. Please contact us (form is above right) if we've gotten anything wrong here as far as GF and we will make the correction post haste!

[Read more...]

Vegan 7-Layer Bean Dip

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7-layer bean dip (aka 7-layer Mexican dip) is one of those delicious concoctions that probably has little to do with Mexican cuisine, in the same way that many "Chinese food" dishes are nowhere to be found in China. But it's a heck of a party dip, so we'll take it. This all-vegan 7-layer bean dip is super easy to make and you need not measure precise amounts, just build the layers, make it look nice, and serve with plenty of chips.

This is a fun snack to serve for Cinco de Mayo, Super Bowl and other sports gatherings, or any time you need an accompaniment to margaritas, mojitos, and sangria. [Read more...]

10 Easy Vegan Pizza Recipes

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Pizza is such a fun and easy main dish to make at home, now that great crusts and sauces are available to get you started. Just add veggies and you have a family friendly vegan dinner!

Here are our favorite easy vegan pizza recipes from all around the web.

garlicky vegan margherita pizza recipe

Garlicky Fresh Tomato and Basil Pizza is a fresh take on the classic fresh tomato and basil pizza known as Margherita. This variation is packed with extra flavor from garlic and black olives.

Vegan Broccoli, mushroom, and dried tomato pizza

Broccoli, Mushroom, and Sun-Dried Tomato Pizza uses plenty of broccoli, making this easy pizza a nourishing meal. Serve a big salad with mixed greens and plenty of raw veggies, embellished with olives and chickpeas. Use as many of the shortcuts as you'd like, making this a super-quick preparation.

mexican pizza recipe

Layer on the Southwestern flavors in this playful Mexican Pizza. Serve with a colorful green salad and garlic-sautéed greens. This recipe doubles easily. 

Vegan vegetable pesto pizza

Verdant Veggie Pesto Pizza is piled generously with broccoli, bell pepper, and zucchini. And in place of the usual tomato sauce, this one features a delectable spinach-miso pesto as the base.

Arugula Salad Pizza

Arugula Salad Pizza is a fresh green salad and whole grain pizza all in one meal that you can whip up in 45 minutes. Now that's quick and delicious eating for even the busiest night of your week!

Spinach or arugula and olive pizza

Mixed Olives and Spinach or Arugula Pizza is healthy and has great flavor. Do try finding the pepperjack or other spicy vegan cheese, which gives this a bit of a kick.

White vegan pizza with sweet potato, onions, and olives recipe

White Pizza with Sweet Potato, Onions, and Olives is a delectably different kind of pizza. Combined with most any kind of salad, this pizza makes a delicious cool-weather dinner.

Vegan onion and olive pizza

Vegan Onion and Olive Pizza features mellow caramelized onions, with briny olives for a contrasting flavor.

roasted veggie pizza

Hearty Vegan Roasted Veggie Pizza is a good one for hearty appetites. Feeding a larger crowd? The recipe is easily doubled to make two pizzas.

Vegan white pizza with asparagus and spinach

White Pizza with Asparagus and Spinach is the perfect choice for a springtime meal, with favorite spring veggies on a creamy backdrop.

Vegan Carne Asada Fries

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Carne asada fries exemplify how an offbeat local food trend takes off and goes national. An odd combination of french fries, avocado, sour cream, and in its original form, strip steak, this dish originated in San Diego in the 1990s and soon became a standard in casual Mexican restaurants in the American Southwest. Now it's on the menu in such eateries nationwide. I first had vegan carne asada fries at Mexican Radio in Hudson, NY, and understood why this hearty dish took off. How great that it can be made with seitan instead of meat! You can also use another meat substitute like jackfruit. [Read more...]

Easy Vegan Bean Burritos

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These easy vegan bean burritos are delicious and filling. This recipe, featuring pinto beans, chile peppers, and vegan cheese, makes 8 burritos. A serving can be two burritos per person; or one burrito for a lighter meal with other accompaniments. Serve with salad and stoneground tortilla chips for a quick, tasty meal. If you love these burritos, you'll enjoy more easy recipes for tortilla specialties in A Southwestern Supper. Photos by Hannah Kaminsky. [Read more...]

Scrambled Tofu Burritos

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Craving the ultimate vegan breakfast burrito? These scrambled tofu burritos are sure to hit the spot!

vegan breakfast burrito stuffed with tofu

Tofu sometimes gets a bad rep - and I've even been guilty of going through some anti-tofu stages myself. But really, this ingredient depends entirely on how you cook it.

On its own, tofu is a blank slate, without a lot of flavor. But it is very good at absorbing all of the flavors of the ingredients you cook it with. And this simple tofu burrito has become one of my favorite easy tofu recipes.

This vegan breakfast burrito is:

  • Loaded with protein-packed tofu.
  • Fun to make and eat.
  • Kid-Friendly.
  • A simple vegan breakfast idea.
  • 100% vegan and vegetarian friendly.
scrambled tofu being loaded into a breakfast burrito

Tips & Tricks

This tofu burrito makes a great simple vegan breakfast on its own. Or it makes a wonderful addition to a complete vegan brunch spread. (Check out my Vegan Brunch Book here!)

But it also makes a perfect light dinner, when served with some simple roasted veggies or a hearty vegan salad.

I used flour tortillas for these tofu burritos, but you can also use corn. If you're feeling ambitious, you can even make your own corn tortillas.

You can use soft or firm tofu for these burritos, but not extra firm tofu. It won't crumble well enough to feel like a scramble.

Use any salsa of your choosing - and feel free to get creative. I used a typical black bean and corn salsa here. But pineapple salsa, mango salsa, spicy habanero salsa are all great options that add a whole new level of flavor!

You can also add extra veggies to these burritos - such as peppers, onions, or zucchini. Just saute the veggies in the pan before adding the tofu.

Load these burritos up with your favorite toppings too. Some great choices are sliced avocados, black olives, or fresh cilantro. Yum!

scrambled tofu burrito being served

More Vegan Breakfast Recipes

If you love these tofu burritos, be sure to check out these other delicious vegan breakfast ideas:

Recipe

scrambled tofu burrito for lunch or dinner

Tofu Burrito - Vegan Breakfast Burrito

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Craving the ultimate vegan breakfast burrito? These scrambled tofu burritos are sure to hit the spot!
Print Pin Save
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 6 burritos

Ingredients

  • 16 ounces firm tofu but not extra-firm tofu
  • 1 tablespoon vegan butter
  • 1 cup salsa any variety, such as black bean and corn
  • ½ teaspoon curry powder or to taste
  • 6 soft flour tortillas 8 or 10 inch
  • 1 ½ cups vegan cheddar cheese shreds
US Customary - Metric

Instructions

  • Preheat oven to 350 degrees F.
  • Drain the tofu and cut into ½ inch slices. Blot well between layers of paper towel.
  • Heat the vegan butter in a medium skillet. Add the tofu and mash with a potato masher or large fork.
  • Stir in the salsa and curry powder, then cook over medium heat for 3 to 4 minutes, until well heated through. Turn the heat up and cook a little longer if there is excess liquid in the skillet that needs to evaporate.
  • Divide the scrambled tofu mixture among the tortillas, placing it the center of each in a kind of oblong mound, leaving room at each end. Sprinkle some cheese over the tofu (about 3 to 4 tablespoons for each tortilla).
  • Arrange the burritos open-faced on a baking sheet, and bae in the oven just until the cheese is melted. (Alternatively, you can microwave each for 30 to 40 seconds.) Fold the two ends of the tortilla over the tofu mixture, then roll up the rest. Repeat with each burrito, then serve.

Notes

You can use soft or firm tofu for this recipe, but not extra firm. Be sure to press and drain the tofu being cooking with it.

Nutrition (Estimate per Serving)

Calories: 270kcalCarbohydrates: 27gProtein: 11gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 809mgPotassium: 173mgFiber: 3gSugar: 3gVitamin A: 299IUVitamin C: 1mgCalcium: 160mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Quinoa Tacos

by 6 Comments

High-protein quinoa makes a great filling for tacos. It’s a fun, festive, and filling meal! You can use crisp taco shells, or good-quality corn tortillas if you prefer soft tacos. Serve with fresh corn on the cob or a baked potatoes or sweet potatoes, and a colorful tossed salad for an easy meal. Photos by Hannah Kaminsky. [Read more...]

Raw Organic Lotus Forbidden Black Rice

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No need to cook with this Raw Organic Lotus Forbidden Black Rice! This tasty raw dish is flavorful and filled with superfood nutrition.

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Black rice truly is a super food that has as many antioxidants as blueberries and is regarded as a longevity super food in China that can prevent cancer and other diseases! The story goes, in ancient times the Emperor of China discovered this special black rice and it's amazing health benefits. Wanting to keep all the special nutritional powers to himself, the emperor made this black rice "forbidden" for anyone but him. Today, thanks to Lotus Foods, we can all enjoy this once-forbidden black rice in the most organic, all natural, fair-trade and sustainable way possible!

So far, this Lotus rice is the ONLY rice I can soak overnight that will be sprouted & soft and taste cooked & delicious! In the raw food world, there hasn't really been a "raw rice" available-so this Lotus brand rice is very special and unique. Fortunately, it's also affordable at only $3.89-$3.99 a bag at your local Whole Foods Market, your nearest health food store, or online! You can eat a bowl of this raw rice on its own (after soaking it and disposing of the soaking water, of course) or pair it with a tasty curry or stir fry.

How to Make Raw Oranic Lotus Forbidden Black Rice

  1. Pour entire rice package into bowl.
  2. Fill bowl with water 1 inch above rice.
  3. Cover bowl & let rice soak 10-12 hours.
  4. Drain water, rinse rice, and pat dry.
  5. Drizzle with olive oil & add seasonings.
  6. Mix together and serve.

Full directions for how to make Raw Organic Lotus Forbidden Black Rice are in the printable recipe card at the bottom of the post.

Raw Organic Lotus Forbidden Black Rice FAQs

Do I have to soak the rice for 10 hours?

You do need to make sure to let your rice soak for at least 10 hours. Since this rice is not cooked, it takes much longer to soak in the water and become soft. You can do this step during the day, but I like to soak my rice right before I go to sleep at night. Then, when I wake up, my rice is done and ready to eat!

Can I reuse the rice's soaking water?

Do NOT reuse the soaking water from your rice. You can use it to water plants or for a science experiment, but you cannot reuse the water in any kind of food or drink. The raw rice is soaked in water partially to remove any kind of debris or insects that are still stuck to the rice pearls. This means that the soaking water is full of all kinds of dirt and debris that are not edible.

How can I switch up this recipe?

I like to keep my rice simple with chopped cilantro, kelp, cayenne pepper, a squeeze of organic lime, and celtic sea salt. But some of my friends like to add chopped organic jalapeno or raw organic peas to their rice. Or they add mango and avocado, which is really gourmet and delicious-like a Mexican or Spanish Rice. Use your imagination and get creative!

Find more Raw and Almost-Raw Entrees on VegKitchen.

Recipe

Raw Organic Lotus Forbidden Black Rice

5 from 1 vote
No need to cook with this Raw Organic Lotus Forbidden Black Rice! This tasty raw dish is flavorful and filled with superfood nutrition.
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Servings: 3

Ingredients

  • 1 bag Lotus Food Organic Forbidden Black Rice
  • pure water enough to cover the rice
  • herbs and spices I use kelp, cayenne, celtic sea salt, and chopped fresh organic cilantro
  • organic extra-virgin olive oil
  • organic lime juice to taste

Instructions

  • Pour an entire package of Lotus Foods Organic Forbidden Rice into a large glass or ceramic mixing bowl.
  • Fill the bowl with pure water until it covers the rice, plus about 1 inch.
  • Cover the bowl with a plate or plastic wrap to keep the rice clean and protected as it soaks.
  • Let rice soak for 10-12 hours.
  • Drain the water. You can use the soaking water to water your plants or reuse it in some way-just DO NOT reuse the water in food or drinks.
  • Rinse the rice with a bit of new clean water, then drain again and pat dry with paper towels.
  • Drizzle rice with olive oil and sprinkle with your favorite herbs, spices, and seasonings.
  • Mix together with a wooden spoon and serve!

Nutrition (Estimate per Serving)

Calories: 559kcalCarbohydrates: 117gProtein: 12gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 11mgPotassium: 337mgFiber: 5gSugar: 1gCalcium: 35mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Contributed by Raw Chef Bryan Au. Raw Chef Bryan Au is the author of Raw Star Recipes. Visit him on the web at Raw in Ten Minutes.

Enchilada Sauce

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Having a good Enchilada Sauce is essential for almost any Southwestern-inspired meal. And this delicious sauce won't disappoint!

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This sauce is so good, you can pour it on everything! Cooked tomato-based sauces, such as this enchilada sauce, are a great way to enhance southwestern-style specialties-especially tortilla-based ones. Burritos, tacos, salads, and-of course-enchiladas, just to name a few.

How to Make Enchilada Sauce

  1. Heat oil in a saucepan.
  2. Sauté onion and garlic.
  3. Add bell pepper and continue to sauté.
  4. Add remaining ingredients and simmer.
  5. Remove from heat and use as desired.

Full directions for how to make Enchilada Sauce are in the printable recipe card below.

Enchilada Sauce FAQs

How can I adjust the spicy heat in my sauce?

The great thing about making your own sauce is that you can adjust it to your taste! It's easy to adjust the level of spiciness. For those who are wary of super-hot chili-based sauces, you can give your sauce a milder flavor by using poblano peppers rather than the smaller, hotter varieties.

How long does this sauce last?

You can keep this sauce in your fridge for up to 1 week. Since it has no preservatives, you can't keep it as long as a store-bought jar. Luckily, though, this recipe is easy to whip up whenever you need to have some sauce on hand!

Here are lots more recipes for simple sauces and such.

Recipe

Enchilada sauce recipe

Enchilada Sauce

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Having a good Enchilada Sauce is essential for almost any Southwestern-inspired meal. And this delicious sauce won't disappoint!
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Servings: 12

Ingredients

  • 1 ½ tablespoon olive oil
  • 1 medium onion finely chopped
  • 2-3 cloves garlic minced
  • ½ medium bell pepper green, red, or yellow; finely chopped
  • 2 cups ripe juicy tomatoes or 14-16 oz diced tomatoes (canned is ok), lightly drained and chopped
  • ½ cup tomato sauce
  • 2 tablespoon fresh cilantro minced
  • 1-2 fresh hot chili peppers jalapeño or serrano, seeded and minced; or 1 mild poblano pepper, seeded and minced; or 4 oz chopped mild green chiles.
  • 1 teaspoon chili powder or to taste
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • salt to taste

Instructions

  • Heat the oil in a deep saucepan.
  • Add the onion and garlic, and sauté over medium-low heat until the onion is translucent.
  • Add the bell pepper, and continue to sauté for another minute or so.
  • Then add all the remaining ingredients, and simmer over very low heat-covered-for 25 to 30 minutes.
  • Remove from the heat and use as desired in enchilada recipes.

Nutrition (Estimate per Serving)

Calories: 39kcalCarbohydrates: 5gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 60mgPotassium: 158mgFiber: 1gSugar: 2gVitamin A: 598IUVitamin C: 13mgCalcium: 22mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Dinner Recipes

To help you answer the question “what’s for dinner?” here’s a selection of easy vegan main dish recipes you’ll find here on VegKitchen. Great vegan dinners, many of which are quick and easy—can be on the table in 30 minutes or so.

Though this isn't an exhaustive listing of all the possible dinner fare here on VegKitchen (after all, you can serve brunch dishes for dinner, or combine soups and sandwiches or salads—make sure to explore other recipes and categories on the Recipes Galore page), you’ll find plenty to choose from in this at-a-glance listing. Pictured at top, Miso Ginger Red Beans with Quinoa and Broccoli.

To help you answer the question “what’s for dinner?” here’s a selection of easy vegan dinner recipes (suitable for vegetarian diets as well, of course!) you’ll find here on VegKitchen. If you're more of a book person, please also explore some of Nava's cookbooks for fast dinner recipes, including Vegan Express, Vegetarian 5-Ingredient Gourmet and Vegetarian Family Cookbook.

If you're part of a plant-strong family, you might enjoy one of the titles in VegKitchen’s pdf e-book series. This compact, affordable 48-page pdf e-book collects VegKitchen’s most popular family-friendly recipes. No more poring through recipes on the web (or even just this site, of which there are hundreds! For more information, go to Family-Friendly Vegan Dinner Recipes: For families with vegan and vegetarian kids and teens — and anyone who loves simple, hearty fare.

Family-friendly Vegan Dinner Recipes e-book cover

Vegan Dinner Recipes

Asian Noodle Dishes

Asian noodles with corn and cabbbage1
Asian noodles with spicy stir-fried corn and cabbage; photo by Hannah Kaminsky

Burritos, Enchiladas, and Other Tortilla Dishes

Cauliflower Power Tacos
Cauliflower Power Tacos

Casseroles and Other Comfort Foods

Quinoa, Broccoli, and Vegan Cheese Casserole; photo by Rachael Braun

Main Dishes Featuring Grains and/or Beans

Jamaican-Spicy-Beans by leslie cerier
Jamaican-Style Spicy Beans

Pasta Entrées

pesto pasta with potatoes and green beans
Pasta with Pesto, Potatoes, and Green Beans; photo by Hannah Kaminsky

Pizzas

garlicky vegan margherita pizza recipe
Vegan Pizza Margherita

Seitan Recipes

BBQ-flavored seitan and avocado wraps
BBQ-Flavored Seitan and Avocado Wrap; photo by Hannah Kaminsky

Stews & Chilis

Quick black bean and sweet potato chili recipe
Quick black bean and sweet potato chili

Tofu, Tempeh, and Vegan Sausage Main Dishes

Sautéed tofu with veggies2
Sautéed tofu with green veggies

 

Hearty Recipes for Hungry Teens (Vegan and Vegetarian)

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If you’re feeding teenagers, especially the male variety, you know that they go through mountains of food, and your grocery bill mounts alarmingly. Here are a handful of hearty, filling dishes that won’t break the bank. Now I'm not saying that young women won't like these hearty dishes, but in my experience, at least, they don't eat in nearly the quantity of their male counterparts. [Read more...]