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Vegan Green Goddess Dressing

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This vegan green goddess dressing is a vibrant, herby blend of fresh parsley, dill, and scallion, brightened with lemon and thickened with creamy tahini instead of the mayonnaise or sour cream found in most versions. It comes together in the food processor in under five minutes, with no cooking required.

Close-up of creamy vegan green goddess dressing in a white bowl with a metal spoon

Photos by Evan Atlas.

Key Ingredients & Substitutions

  • Fresh parsley. The backbone of this dressing's color and flavor — use flat-leaf (Italian) parsley if you can find it, since it tends to be milder than curly parsley. In a pinch, swap in a mix of parsley and baby spinach for a slightly sweeter, less assertive dressing.
  • Tahini. This sesame seed paste gives the dressing its richness and creamy texture without any dairy. Look for a smooth, pourable tahini rather than one that has separated or gone stiff in the jar — give it a good stir before measuring. Cashew butter or a store-bought vegan mayo can stand in if you're out of tahini, though the flavor will lean sweeter and less nutty.
  • Cucumber. Adds moisture and a cool, fresh crunch that lightens the dressing. English or Persian cucumbers work well since they have fewer seeds; regular cucumbers are fine too, just peel and seed them first as the recipe calls for.
  • Lemon juice. Fresh lemon juice brightens the whole dressing and keeps the herbs tasting fresh rather than flat. Start with the juice of half a lemon, taste, and add more if you want extra tang — bottled lemon juice works in a pinch but won't be quite as vibrant.
  • Scallion. Contributes a mild, fresh onion flavor without overpowering the herbs. A small shallot or a couple tablespoons of chopped chives make good substitutes if scallions aren't available.
  • Fresh dill and/or basil. These add a second layer of herbal flavor on top of the parsley. Use one or the other, or both if you have them — fresh tarragon is a nice substitute if you want a slightly anise-like note instead.
  • Salt. Just enough to bring all the flavors together. Start with a little less than you think you need, since the tahini and lemon both add their own intensity.
  • Freshly ground pepper. A few grinds finishes the dressing with a little warmth. Black pepper is traditional, but a pinch of white pepper works too if you don't want visible flecks.

Helpful Tips

Taste as you go. Because this dressing is essentially a handful of raw ingredients blended together, its flavor depends entirely on how fresh and potent your parsley, lemon, and tahini are. Taste after the first minute of processing and adjust the salt, lemon, or pepper before you decide it's finished.

Use a real food processor if you can. A food processor minces the parsley and dill much more finely and evenly than a blender does, which gives the dressing its classic flecked, creamy texture. If a blender is all you have, stop and scrape down the sides more often so the herbs don't just clump around the blades.

Let it rest before serving. Green goddess dressing tastes good right away, but it actually improves after 15 to 20 minutes in the refrigerator, once the flavors have had a chance to meld and the herbs have mellowed slightly.

Adjust the consistency to match how you're using it. For a pourable salad dressing, thin it with a tablespoon of water or extra lemon juice. For a thicker dip for vegetables or pita, cut back on the liquid or add an extra spoonful of tahini.

Shake before every use. Because there's no gum or stabilizer holding it together, the dressing can separate slightly as it sits. A quick shake in a lidded jar or a stir with a spoon brings it right back together.

Variations

  • Extra creamy version. Blend in two tablespoons of vegan mayonnaise or unsweetened cashew cream along with the other ingredients for a richer, more indulgent dressing.
  • Garlicky green goddess. Add one small clove of garlic to the food processor for a sharper, more savory dressing — great alongside something simple like steamed potatoes or plain rice.
  • Spicy green goddess. Blend in a small jalapeño (seeds removed for less heat) or a dash of your favorite hot sauce for a dressing with a little kick.
  • Avocado green goddess. Add half a ripe avocado to the food processor for an even creamier, more filling dressing that works well as a sandwich spread.
  • Herb swap. Trade the dill and basil for fresh tarragon, mint, or cilantro depending on what you have on hand or what the rest of your meal calls for.
  • Make it a dip. Cut the liquid back — using less lemon juice and skipping any water — for a thicker consistency you can serve alongside cut vegetables or pita chips. Our Vegan Ranch Dressing (or Dip!) is another good one to keep in the fridge for the same purpose.
Vegan green goddess dressing in a white bowl next to a bowl of spiralized cucumber noodles

Serving Ideas

This dressing is best known as a salad topper, and it's especially good on tomato salads, where the acidity and herbs balance the sweetness of ripe tomatoes. It also shines on grain and bean salads — try it over a bowl of quinoa, barley, or white beans, or drizzled over a tabbouleh-style salad with parsley and bulgur. Cucumber, potato, and pasta salads all take well to it too, since the tahini base clings nicely to starchy or crunchy ingredients alike — it's also excellent spooned over a bowl of massaged kale salad.

Beyond salads, this dressing doubles easily as a dip for raw vegetables or pita, a spread for sandwiches and wraps in place of mayonnaise, or a drizzle over roasted vegetables, baked tofu, or a grain bowl. A spoonful stirred into a bowl of lentils or chickpeas turns a simple side into something much more flavorful.

Storing & Freezing

Store the dressing in an airtight jar or container in the refrigerator for up to 5 days. Because it's made almost entirely of fresh herbs and produce, it will darken slightly in color over time — this is normal and doesn't affect the flavor, though the dressing tastes best within the first few days. Give it a good shake or stir before each use, since some separation is normal.

This dressing doesn't freeze well. The fresh herbs and cucumber lose their texture once thawed, and the dressing tends to separate and turn watery, so it's best to make only as much as you'll use within the week rather than freezing the extra.

More Vegan Dressings and Salads

If you loved this recipe, here are a few more you might enjoy:

Recipe

Overhead view of vegan green goddess dressing in a white bowl with a spoon resting on top

Vegan Green Goddess Dressing

4.83 from 12 votes
A vibrant, herby vegan dressing made with fresh parsley, dill, and creamy tahini instead of the mayonnaise or sour cream in traditional green goddess dressing. Makes about 1 cup (8 servings of roughly 2 tablespoons each).
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Prep Time: 10 minutes
Servings: 8 servings

Ingredients

  • 1 cup fresh parsley leaves packed, some stems are fine (about 60g)
  • ¼ cup tahini sesame paste (about 60g)
  • ½ cup cucumber peeled, seeded, and chopped (about 75g)
  • ½ to 1 lemon juiced, to taste (about 15-30ml)
  • 1 scallion coarsely chopped (about 15g)
  • 1 tablespoon fresh dill and/or several fresh basil leaves (about 3g)
  • ½ teaspoon salt (about 3g)
  • black pepper freshly ground, to taste

Instructions

  • Place the parsley, tahini, cucumber, lemon juice, scallion, dill (and/or basil), salt, and pepper in the bowl of a food processor.
  • Process for 1 to 2 minutes, stopping to scrape down the sides as needed, until the herbs are very finely minced and the dressing is smooth and creamy.
  • Taste and adjust the salt, lemon juice, or pepper as needed. Transfer to a tightly lidded jar or bottle and shake well before each use.

Nutrition (Estimate per Serving)

Calories: 50kcalCarbohydrates: 3gProtein: 2gFat: 4gSaturated Fat: 0.6gSodium: 140mgPotassium: 90mgFiber: 1gSugar: 1gVitamin A: 3IUCalcium: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Summer Tofu Skillet with Tomatoes and Bell Peppers

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Golden pan-seared tofu meets sweet bell peppers and juicy summer tomatoes in this quick stovetop skillet - a satisfying weeknight dinner that comes together in about 40 minutes.

Summer tofu skillet with tomatoes and bell peppers in a cast iron pan

Key Ingredients & Substitutions

  • Firm or extra-firm tofu. Forms the protein base of the dish. Press and blot it well so it browns instead of steaming. Cubed tempeh works as a swap, or use chickpeas for a soy-free version.
  • Bell peppers. Bring sweetness, color, and body. Use any mix of red, yellow, and orange you like - a poblano or two adds a mild kick. Zucchini or eggplant strips work in a pinch.
  • Ripe, juicy tomatoes. Break down into a light, chunky sauce as they cook. Use the ripest in-season tomatoes you can find; a 14.5-ounce can of diced tomatoes (drained) works when good fresh ones aren't around.
  • Onion and garlic. The aromatic base for the whole skillet. Shallots can stand in for the onion if that's what's on hand.
  • Hot or mild chili peppers. Add background heat. Leave them out entirely, or use a pinch of red pepper flakes instead.
  • Fresh oregano, parsley, and/or basil. Brighten the finished dish. Dried oregano works too - use about a third of the amount since dried herbs are more concentrated.

Variations

  • Mediterranean style. Stir in kalamata olives and capers along with the tomatoes.
  • Extra greens. Fold in a few handfuls of baby spinach or chopped kale during the last couple minutes of cooking.
  • Vegan feta finish. Crumble vegan feta over the top just before serving.
  • Smoky and warm. Add smoked paprika and a little ground cumin with the garlic for a Spanish-inspired take.
  • Turn it into a pasta. Toss the finished skillet with cooked orzo or penne for a heartier one-pan meal.
  • Turn up the heat. Add a diced jalapeño along with the bell peppers, or finish with a pinch of red pepper flakes.

Tips for the Best Summer Tofu Skillet

  • Press the tofu well. Blot it thoroughly between towels before dicing - this is the single biggest factor in getting good golden color instead of steamed, soggy cubes.
  • Don't crowd the pan. Give the tofu room to brown; work in two batches if your skillet is on the smaller side.
  • Use ripe, in-season tomatoes. Juicy, flavorful tomatoes make the sauce - mealy or under-ripe ones will taste flat.
  • Keep the peppers covered while they cook. This lets them steam-soften using their own moisture, no extra liquid needed.
  • Season at the very end. Tomato acidity varies a lot, so taste and adjust the salt and pepper right before serving.

How to Serve

This skillet is hearty enough to serve on its own, but it's even better spooned over a simple cooked grain like rice, farro, or quinoa, or piled onto crusty bread to soak up the juices. A big fresh green salad rounds out the meal nicely, and leftovers reheat well for a quick lunch the next day.

Overhead view of summer tofu skillet with tomatoes and bell peppers

Recipe

Summer tofu skillet with tomatoes and bell peppers

Summer Tofu Skillet with Tomatoes and Bell Peppers

5 from 4 votes
Golden pan-seared tofu meets sweet bell peppers and juicy summer tomatoes in this quick stovetop skillet, ready in about 40 minutes.
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Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4

Ingredients

  • 1 15- to 16-ounce tub firm or extra-firm tofu pressed and diced
  • 2 tablespoons extra-virgin olive oil divided
  • 1 large onion quartered and thinly sliced
  • 3 to 4 bell peppers of various colors cut into long strips
  • 2 to 4 cloves garlic minced
  • 1 ½ pounds ripe, juicy tomatoes diced
  • 1 to 2 small hot or mild chili peppers seeded and minced
  • Fresh oregano leaves from several sprigs, finely chopped
  • Minced fresh parsley and/or sliced basil leaves as desired
  • Salt and freshly ground pepper to taste

Instructions

  • Cut the tofu into 6 equal slabs and blot well between layers of paper towels or a clean tea towel. Dice into ½-inch cubes.
  • In a large skillet or wok, heat 1 tablespoon of the olive oil over medium heat on the stovetop. Add the tofu and sauté, stirring frequently, until golden on most sides, 7 to 8 minutes. Transfer to a plate and set aside.
  • Add the remaining 1 tablespoon olive oil to the same skillet over medium heat. Add the onion and sauté until golden, about 5 minutes.
  • Stir in the bell peppers and garlic. Cover and cook over medium heat for about 7 minutes, lifting the lid to stir occasionally, until the peppers are nearly tender.
  • Return the tofu to the skillet along with the tomatoes, chili peppers, oregano, and parsley and/or basil. Cover and cook for 5 to 7 minutes longer, until the tomatoes have softened and everything is heated through.
  • Season with salt and pepper to taste and serve at once.

Notes

For the best texture, blot the tofu very well before dicing so it browns instead of steaming. Any color mix of bell peppers works well here.
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Rice and Pecan-Stuffed Squash

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Thyme-scented brown rice, toasted pecans, and a hearty bread stuffing turn humble acorn squash into a showstopping vegan main or side dish for the holiday table.

Rice and pecan-stuffed acorn squash halves on a platter

Key Ingredients & Substitutions

  • Acorn squash. Its natural sweetness balances the savory stuffing, and the halves make perfect edible bowls. Golden acorn squash works just as well, or swap in delicata or small butternut squash.
  • Brown rice. Adds hearty texture and a nutty flavor. Cooked wild rice or a wild rice blend is a great substitute for extra color and chew.
  • Pecans. Bring crunch and buttery richness. Walnuts or toasted almonds work well in a pinch, or leave the nuts out entirely for a nut-free version.
  • Whole-grain bread. Torn into small pieces, it helps bind the stuffing. Use gluten-free bread to make the dish gluten-free, or swap in cooked quinoa for a grain-only stuffing.
  • Onion and celery. The aromatic base of the stuffing. Diced fennel or leek can stand in for either.
  • Orange juice. Adds a bright, subtle sweetness that plays off the thyme and squash. Apple cider or vegetable broth work well if you'd like it less sweet.
  • Fresh thyme. Gives the stuffing its signature herbal note. Fresh rosemary or sage can be used instead, in smaller amounts since they're more assertive.

Variations

  • Add dried fruit. Stir in a handful of dried cranberries or chopped dried apricots for pops of tart sweetness.
  • Make it spicier. Add a pinch of cayenne or smoked paprika to the stuffing for warmth.
  • Swap the grain. Try wild rice, farro, or quinoa in place of brown rice for a different texture.
  • Go apple-forward. Fold in a diced apple with the celery and onion for extra fall flavor.
  • Try a different squash. Delicata, sweet dumpling, or small butternut squash halves all work beautifully in place of acorn squash.
  • Add greens. Stir a couple of handfuls of chopped kale or spinach into the stuffing before baking for extra color and nutrients.

Tips for the Best Rice and Pecan-Stuffed Squash

  • Choose evenly sized squash. Similar-sized halves bake at the same rate, so nothing is over- or under-done.
  • Don't skip the foil-wrapped bake. Baking the squash whole in foil keeps it moist while it steams tender inside its skin.
  • Check doneness with a skewer. The squash should pierce easily but still hold its shape - overbaked squash will collapse once stuffed.
  • Toast extra pecans for topping. Reserving some pecans to sprinkle on top before the final bake adds crunch and looks beautiful.
  • Reheat covered. If making the squash ahead, cover it loosely with foil while reheating so the topping doesn't dry out before the filling is hot.

How to Serve

Serve rice and pecan-stuffed squash halves as a plant-based centerpiece for Thanksgiving or Christmas dinner, alongside cranberry sauce, roasted Brussels sprouts, and a crisp green salad. It's just as good as a hearty side dish next to a vegan roast or lentil loaf, or as a satisfying weeknight dinner any time in fall or winter - one squash half makes a generous individual portion.

Recipe

Rice and Pecan Stuffed Acorn Squash

Rice and Pecan-Stuffed Squash

5 from 4 votes
Thyme-scented brown rice and pecans meet a savory bread stuffing in this vegan rice and pecan-stuffed acorn squash — a beautiful holiday main or side dish for Thanksgiving and Christmas.
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Prep Time: 30 minutes
Cook Time: 1 hour
Total Time: 1 hour 30 minutes
Servings: 8

Ingredients

  • 4 medium acorn or golden acorn squashes
  • 1 tablespoon olive oil
  • 1 large onion finely chopped
  • 1 large celery stalk finely diced
  • 2 slices whole-grain bread torn into tiny pieces
  • 2 cups cooked brown rice
  • ⅔ cup finely chopped pecans
  • ⅔ cup orange juice preferably fresh
  • 1 tablespoon salt-free all-purpose seasoning blend such as frontier or Mrs. Dash
  • 2 teaspoons fresh thyme leaves plus more for topping
  • Salt and freshly ground pepper to taste
  • Sprigs of fresh thyme for garnish
US Customary - Metric

Instructions

  • Preheat the oven to 375°F.
  • Wrap the squash halves whole in foil. Place in a casserole dish and bake until you can pierce through with a small knife or skewer, 30 to 45 minutes (this varies with the size and variety of squash). Check every 5 minutes after the 30-minute mark — the squash should be tender enough to pierce but still hold its shape.
  • While the squash bakes, heat the olive oil in a large skillet over medium heat on the stovetop. Add the onion and sauté until translucent, about 5 minutes. Add the celery and continue sautéing until the onion turns golden brown, about 5 more minutes.
  • Add the torn bread, cooked rice, and half of the pecans to the skillet and stir together.
  • Stir in the orange juice, seasoning blend, and thyme leaves. Season with salt and pepper to taste.
  • Once the squash is cool enough to handle, slice each one in half lengthwise. Scoop out and discard the seeds and stringy pulp, then scoop out a bit more of the flesh, leaving a sturdy ¼- to ½-inch shell all around. Chop the scooped-out flesh (there won't be much) and stir it into the rice mixture.
  • Divide the rice mixture evenly among the squash halves. Sprinkle with the remaining pecans and a few more thyme leaves, then top each half with a sprig of fresh thyme.
  • Just before serving, return the stuffed squash to the 375°F oven for about 15 minutes, or until heated through.

Nutrition (Estimate per Serving)

Calories: 234kcalCarbohydrates: 40gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 10mgPotassium: 909mgFiber: 6gSugar: 3gVitamin A: 895IUVitamin C: 36mgCalcium: 119mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Bun-Believable: My Favorite Vegan Burger Recipes

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If you think vegan burgers are just sad, limp patties hiding under a mountain of condiments, these recipes are about to change your mind. Over the years I've tested more plant-based burgers than I can count, and the ones that made this list are the real deal - satisfying, flavorful, and hearty enough to hold their own at any cookout.

From smoky black bean patties to meaty mushroom-lentil stacks, there's something here for every craving and every skill level. Whether you're a longtime vegan, just trying to eat a little less meat, or simply looking for something new to throw on the grill, these are the burgers I keep coming back to again and again. Get ready to fire up the skillet - dinner just got a lot more exciting.

Also try: our vegan sloppy joes.

Also try: our gently curried tofu burgers.

1
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Vegan Chipotle Black Bean Burgers
These smoky vegan chipotle black bean burgers are packed with bold Mexican-inspired flavor, ready in 30 minutes, and completely freezer-friendly.
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Vegan quinoa and wild rice burger patty on a bun
Vegan Quinoa and Wild Rice Burgers
These vegan quinoa and wild rice burgers are hearty and satisfying, with two wholesome grains making up the base. Great on buns, in pitas, or on their own with your favorite sauce.
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Vegan beet burger patty on a bun with toppings
Vegan Beet Burgers
These vegan beet burgers are vibrant, hearty, and packed with flavor - with cumin, smoked paprika, and kidney beans rounding out that gorgeous deep-red beet base.
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Vegan chickpea patties recipe - square image
Vegan Chickpea Patties
These crispy Vegan Chickpea Patties are golden on the outside, hearty on the inside, and ready in under 30 minutes. Perfect as veggie burgers, a protein-packed salad topper, or a crowd-pleasing appetizer.
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Easy vegan portobella burger overhead view
Easy Vegan Portobella Burgers
These easy vegan portobella burgers are juicy, smoky, and ready in minutes - just marinate, grill or pan-cook, and pile on your favorite toppings.
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Vegan quinoa mushroom burger ready to serve
Vegan Quinoa Mushroom Burger
These hearty vegan quinoa mushroom burgers are packed with protein from quinoa and lentils, with savory mushrooms and bold smoky seasonings. Easy to make ahead and freezer-friendly.
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Vegan curried tofu burger ready to serve
Vegan Curried Tofu Burgers
These vegan curried tofu burgers are mildly spiced, golden-crisp on the outside, and tender within - a versatile patty that works on buns, in pitas, or served solo with your favorite sauce.
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Chickpea and sweet potato burger on a plate
Chickpea and Sweet Potato Burger
These Chickpea and Sweet Potato Burgers are smoky, hearty, and satisfying - baked (not fried) and easy to prep ahead for quick weeknight dinners.
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Quinoa and red lentil burger square
Quinoa and Red Lentil Burgers
Quinoa and red lentils cook together in one pot in the same amount of time, making these spiced veggie burgers wonderfully convenient. Adapted from Plant Power by Nava Atlas.
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Hungry for more plant-based inspiration?

If you enjoyed these burgers, here are a few more ideas to round out your spread:

Vegan Chickpea Patties

by 1 Comment

Crispy, golden, and packed with plant-based protein, these Vegan Chickpea Patties are exactly what weeknight dinners were made for.

Vegan chickpea patties stacked on a plate

Key Ingredients & Substitutions

  • Canned chickpeas. The base of the patty - they mash down into a hearty, cohesive texture. One 15 oz can works perfectly. You can use dried chickpeas if you cook them first (about 1½ cups cooked). White beans or cannellini beans make a good substitute if chickpeas aren't on hand.
  • Panko breadcrumbs. Panko keeps the patties light and gives them a crispy crust. Regular breadcrumbs work too, but panko is worth it for the texture. For gluten-free, use certified gluten-free breadcrumbs or crushed gluten-free crackers.
  • Flax egg. One tablespoon of flax meal whisked with 3 tablespoons of water makes a great egg replacer that binds everything together. Let it sit for 5 minutes before adding. A chia egg (same ratio with chia seeds) works as a swap.
  • Smoked paprika. Adds a subtle smoky depth that really makes these patties stand out. Regular sweet paprika can be used instead, though you'll miss a little of that smokiness.
  • Garlic and onion powder. The seasoning backbone. The powder keeps the texture uniform and the patties easy to form - fresh garlic and shallot work too if that's what you have.
  • Olive oil. For pan-frying to a golden crisp. Coconut oil, avocado oil, or canola oil all work if you prefer.
Close-up of golden vegan chickpea patties

Helpful Tips

Don't skip the chilling step. After forming your patties, refrigerate them for at least 30 minutes. This helps the flax egg bind fully and firms up the mixture so the patties hold their shape in the pan. You can even chill them overnight - they'll only be better for it.

Mash, don't puree. Whether you use a fork or a food processor, you want the chickpeas roughly mashed with some texture remaining - not a smooth paste. A little chunkiness is what gives these patties their hearty bite. If you're using a food processor, a few quick pulses is all it takes.

Give them space in the pan. Cook the patties in batches rather than crowding the skillet. Crowding drops the pan temperature and leads to steamed, soggy patties instead of the golden crust you're after. Medium heat with a good coat of oil is the sweet spot - 3 to 4 minutes per side.

Bake or grill if you prefer. Pan-frying gives the crispiest result, but these patties are also great baked at 375°F for 20-25 minutes (flip halfway through), or grilled over medium heat for 4-6 minutes per side.

Make them ahead. The uncooked patties keep well in a covered container in the fridge for up to 2 days before cooking. This makes them ideal for meal prepping - pull them out and cook when you're ready to eat.

Vegan chickpea patties cooking in a skillet

Variations

  • Mediterranean. Add 1 teaspoon of cumin and ½ teaspoon of coriander to the mix, plus a squeeze of lemon zest. Serve with hummus and warm pita.
  • Asian-inspired. Stir in 1 tablespoon of soy sauce, 1 teaspoon of sesame oil, a pinch of ginger, and a tablespoon of sesame seeds for a savory, nutty twist.
  • Spicy. Add ½ teaspoon of chili flakes or swap the smoked paprika for hot smoked paprika to bring some heat.
  • Italian. Mix in 1 teaspoon of dried oregano, ½ teaspoon of dried basil, and 2 tablespoons of finely chopped sun-dried tomatoes for a rich, herby flavor.
  • Gluten-free. Replace the panko with certified gluten-free breadcrumbs or crushed gluten-free crackers - same amount, same method.
  • Extra veggie. Fold in ¼ cup of finely grated zucchini or carrot (squeeze out excess moisture first) for extra nutrition and color.
Vegan chickpea patties served on a bun with toppings

Serving Ideas

The most obvious move is to serve these as veggie burgers - stack them on toasted buns with lettuce, tomato, red onion, and your favorite condiments. They pair especially well with a tangy vegan aioli or this Easy Vegan Duck Sauce for dipping.

They're also wonderful crumbled over a big green salad for a protein-packed lunch, or served alongside Easy Vegan Coleslaw for a satisfying plate that works for weeknights and cookouts alike. If you're a chickpea fan, you'll also love this Vegan Chickpea Salad for an easy no-cook option. If you love chickpeas in a more saucy, warming dish, our vegan chana masala or these masala lentils are both must-tries. For more patty inspiration, also check out our best vegan burger recipes. And for a quick homemade dressing to serve alongside any salad, our garlic mustard vinaigrette is a pantry staple. For a lighter, grain-free option, also try our cauliflower fried rice.

For something more casual, skip the bun and serve the patties as an appetizer with a variety of dipping sauces on the side. They disappear fast at parties.

Storing & Freezing

Leftover cooked patties can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, pop them in a skillet over medium heat for a couple of minutes per side to get that crispy exterior back - avoid the microwave, which tends to make them soft and soggy.

These patties freeze well. Let them cool completely, then layer between pieces of parchment paper in a freezer-safe container. They'll keep for up to 3 months. Reheat straight from frozen in a 375°F oven for about 15 minutes, or in a skillet over medium-low heat until warmed through.

Vegan chickpea patties on a serving platter
Vegan chickpea patties on a plate with dipping sauce

More Vegan Burgers & Patties

If you loved these chickpea patties, here are a few more vegan burgers worth trying:

Recipe

Vegan chickpea patties recipe - square image

Vegan Chickpea Patties

4.80 from 20 votes
These crispy Vegan Chickpea Patties are golden on the outside, hearty on the inside, and ready in under 30 minutes. Perfect as veggie burgers, a protein-packed salad topper, or a crowd-pleasing appetizer.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 patties

Ingredients

Instructions

  • In a large bowl, use a fork to mash the chickpeas until they are all smashed. Alternatively, use a food processor to pulse them a few times until chopped but not pasty.
    chickpea patties
  • In a small bowl, whisk together the flax meal and water. Let sit for 5 minutes until thickened into a flax egg.
  • Add the panko, flax egg, garlic powder, onion powder, salt, smoked paprika, and black pepper to the mashed chickpeas and stir until evenly combined.
  • Form the mixture into small patties and place on a lined baking sheet. Refrigerate for at least 30 minutes to firm up.
    chickpea patties
  • Heat a skillet over medium heat and add enough olive oil to coat the bottom. Cook the patties in batches for 3–4 minutes per side, until golden brown and heated through.
    chickpea patties
  • Transfer to a paper towel-lined plate to absorb any excess oil.
    chickpea patties
  • Serve warm with your favorite dipping sauce or on toasted buns as veggie burgers.
    Vegan chickpea patties on a serving platter

Nutrition (Estimate per Serving)

Calories: 61kcalCarbohydrates: 10gProtein: 3gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 152mgPotassium: 81mgFiber: 2gSugar: 0.4gVitamin A: 6IUVitamin C: 0.1mgCalcium: 26mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Also try: our Tomato Relish Salad With Oregano And Thyme.

Also try: our Quinoa And Wild Rice Burgers.

Also try: our Olive And Sun Dried Tomato Tapenade.

Vegan Chipotle Black Bean Burgers

by Leave a Comment

These vegan chipotle black bean burgers are smoky, spicy, and loaded with bold Mexican-inspired flavor - ready in 30 minutes and freezer-friendly too.

Vegan chipotle black bean burger on a bun

Key Ingredients & Substitutions

  • Black beans. The base of the burger - hearty, high in protein, and they mash beautifully. Use canned beans (drained and rinsed) for convenience. Pinto beans or kidney beans can be swapped in if needed.
  • Chipotle peppers in adobo. This is the flavor powerhouse of the recipe. Minced chipotle peppers add deep, smoky heat. Start with 2 tablespoons and adjust to your heat tolerance. Chipotle powder alone works as a milder substitute.
  • Panko breadcrumbs. Help bind the patties and add a bit of structure. Regular breadcrumbs work fine. For gluten-free, use gluten-free panko or finely ground rolled oats.
  • Flax egg. Two tablespoons of ground flaxseed mixed with 3 tablespoons of water creates a binding "egg" that holds the patties together. A chia egg works exactly the same way.
  • Vegetables (onion, carrot, celery, garlic). Sautéed aromatics add moisture, sweetness, and body. Feel free to swap in zucchini, bell pepper, or corn.
  • Smoked paprika. Layers in more smokiness alongside the chipotle. Regular sweet paprika is a milder option if you're sensitive to heat.
Vegan black bean chipotle burgers being made

Helpful Tips

Let the flax egg rest. Mix the flaxseed and water before you do anything else - it needs about 5 minutes to gel into an egg-like consistency. Don't skip this step; it's what keeps the patties from falling apart.

Don't over-mash the beans. You want about half the beans mashed to a paste and half left somewhat intact. This gives the patties a great texture - creamy enough to hold, chunky enough to have character. A fork or potato masher works better than a food processor here.

Make evenly sized patties. Divide the mixture into equal portions so all the burgers bake evenly. A ½-cup measure or kitchen scale is helpful. Unevenly shaped patties can end up dry on the edges while underdone in the center.

Chill before baking if possible. If you have 15-20 minutes, refrigerate the shaped patties before baking. This helps them hold their shape better in the oven.

Finish in a skillet for crispier results. After baking, sear each patty in a hot dry skillet for 1-2 minutes per side. It gives them a crispier exterior that holds up beautifully under all your toppings.

Also worth trying: our Italian-style vegan sausage and peppers.

Also worth trying: our vegan sloppy joes.

Also worth trying: our gently curried tofu burgers.

Chipotle black bean burger on a bun being served

Variations

  • Extra smoky. Add a teaspoon of liquid smoke to the mixture along with the chipotle. Intense, campfire-worthy flavor.
  • Milder version. Use just one teaspoon of chipotle powder instead of the minced peppers in adobo, and skip the chili powder. Still flavorful, much gentler heat.
  • Roasted veggie version. Instead of sautéing, roast the onion, carrot, and garlic at 400°F until caramelized before adding to the mix. Deeper, more complex flavor.
  • Loaded with corn and peppers. Stir in ¼ cup of frozen corn and a finely diced roasted red pepper for a Southwestern twist with more color and sweetness.
  • Slider size. Use a ¼-cup measure to form smaller patties and reduce baking time to about 15 minutes total. Great for parties.
  • Pan-fried. Skip the oven entirely and cook in a thin layer of olive oil over medium heat, about 4 minutes per side, until deeply golden.
Vegan chipotle black bean burger being served on a bun

Serving Ideas

Pile these on toasted buns with Copycat Vegan Big Mac Sauce, sliced avocado, pickled jalapeños, and shredded lettuce for a full loaded burger experience. A dollop of vegan sour cream or guacamole on top takes it even further. The smoky chipotle flavor pairs especially well with Easy Vegan Coleslaw served on the side or right on top of the patty.

These also work brilliantly in lettuce wraps for a lower-carb option, crumbled over a taco salad, or sliced and tucked into a pita with salsa and greens. Don't overlook serving them plain alongside roasted sweet potato wedges and a simple salad - they're substantial enough to shine without any bun at all.

Vegan black bean burger with a bite taken out of it

Storing & Freezing

Store cooked patties in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for 2-3 minutes per side, in the oven at 350°F for about 10 minutes, or in the microwave. They stay moist and flavorful reheated any way.

These freeze exceptionally well. Cool completely, then wrap each patty individually in plastic wrap and place in a freezer bag, squeezing out excess air. They'll keep for up to 3 months. Thaw overnight in the fridge, or bake from frozen at 375°F for 12-15 minutes.

Vegan burger being served on a white plate with fresh salad

More Vegan Burger Recipes

If you loved this recipe, check out our full collection of the best vegan burger recipes, including our quinoa and wild rice burgers and our vegan beet burgers - or here are a few more individual favorites:

Recipe

vegan burger

Vegan Chipotle Black Bean Burgers

4.80 from 20 votes
These smoky vegan chipotle black bean burgers are packed with bold Mexican-inspired flavor, ready in 30 minutes, and completely freezer-friendly.
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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 Curried Tofu Burgers

by 4 Comments

These vegan curried tofu burgers come together in minutes, pack a warm, gentle spice, and cook up golden-crisp in a skillet - no oven required.

Vegan curried tofu burger patties stacked on a board

Key Ingredients & Substitutions

  • Soft tofu. The base of the burger - drained well and crumbled finely. Soft tofu gives a tender, moist interior. Firm tofu can be used in a pinch (crumble it very fine), though the texture will be a bit denser. Make sure to press or drain the tofu thoroughly; excess moisture leads to patties that won't hold together.
  • Oats and wheat germ. This two-part starch base is what gives the patties structure. The oats absorb the boiling water and act as a binder; the wheat germ adds a nutty depth and helps soak up moisture from the tofu. All oats work fine if you don't have wheat germ, or swap in quinoa flakes for a gluten-free version.
  • Curry powder. The signature flavor - use 1½ teaspoons for a mild, friendly heat or up to 2½ teaspoons for a more assertive curry note. Any good-quality curry powder works. Garam masala can be substituted for a warmer, more complex flavor profile.
  • All-purpose seasoning blend. Adds background savory depth without any one spice dominating. Mrs. Dash or Frontier are the classics here; you can substitute a pinch of garlic powder, onion powder, and dried thyme if needed.
  • Scallions. A mild, fresh onion note that ties everything together. Chives work well as a substitute, or use 2 tablespoons of finely minced red onion.
  • Sesame seeds. Optional but highly recommended - sprinkled on before cooking, they toast in the oil and add a subtle nutty crunch to the exterior.

Helpful Tips

Drain the tofu really well. This is the most important step. Press the tofu between paper towels or a clean kitchen towel and press firmly for a minute or two before crumbling. The drier the tofu, the better the patties hold together. If the mixture feels too wet after mixing, stir in a tablespoon of extra oats.

Let the oats absorb fully before mixing. Give the oats their full 5 minutes in the boiling water before adding anything else. Rushing this step means the oats won't hydrate completely, and the patties won't bind as well. The mixture should look thick and slightly porridge-like before you add the tofu.

Don't make the patties too thick. Ladle the mixture in ¼-cup portions and flatten each one to about ½-inch thickness. Thicker patties don't cook through evenly - the outside browns before the inside sets, and you end up with a soft, crumbly center.

Use a nonstick pan and medium heat. These patties are delicate compared to bean-based burgers. A nonstick surface means you can use less oil and the patty is less likely to stick and break when you flip it. Medium heat is the sweet spot - high heat browns the outside too fast before the patty sets.

These are kid-friendly. The curry level here is gentle enough that children tend to love these at room temperature, almost like a soft finger food. You can reduce the curry powder to 1 teaspoon for even milder flavor, and the sesame seeds can be left off for littler ones.

Variations

  • Make them spicier. Add a pinch of cayenne or a small amount of chili garlic sauce to the mix. Pair with a cooling raita-style dip - coconut yogurt with cucumber and mint does the job beautifully.
  • Add diced red pepper. Stir in 3 tablespoons of finely diced red bell pepper for a little sweetness and color. Make sure to dice it small so the patties hold their shape.
  • Use extra-firm tofu. For a chewier, meatier texture, use pressed extra-firm tofu crumbled very fine. The patties will be slightly denser but hold together even better.
  • Thai-inspired version. Swap the curry powder for 1 teaspoon of Thai curry paste, add a tablespoon of soy sauce, and finish with a squeeze of lime. Serve with vegan duck sauce or sweet chili sauce.
  • Baked version. Line a baking sheet with parchment, brush both sides of the patties with oil, and bake at 400°F for 15 minutes per side. The exterior won't be quite as crisp but the hands-off approach is useful when making a large batch.
  • Mini sliders. Drop the mixture in 2-tablespoon portions for tiny slider patties - great for a party platter with a variety of dipping sauces.

Serving Ideas

These are delicious the classic burger way - on a whole-grain bun with lettuce, sliced tomato, and vegan mayo or a drizzle of copycat vegan burger sauce. They're equally at home tucked into a pita with shredded cabbage, pickled red onion, and tahini for a Middle Eastern-inspired wrap. A simple yogurt-cucumber sauce made from coconut yogurt works beautifully with the curry spices.

Because the flavor is mild and warming rather than boldly spiced, these also make a great side dish alongside a quick vegetable curry, a pot of lentil dal, our aloo gobi, or our vegan chana masala - the warm spices echo beautifully. They pair especially well with a simple grain salad or a pile of roasted cauliflower. Children tend to love them at room temperature, plain or with a little ketchup on the side - they're soft enough to eat out of hand.

Storing & Freezing

Store cooked patties in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a lightly oiled skillet over medium-low heat for 2-3 minutes per side. Avoid the microwave - it makes the exterior soft and steams out the texture that makes these so good.

These freeze well after cooking. Let them cool completely, then freeze in a single layer on a lined baking sheet before transferring to a freezer bag. They'll keep for up to 3 months. Reheat from frozen in a 375°F oven for about 15 minutes, flipping once, or thaw overnight in the fridge and reheat in a skillet.

Vegan curried tofu burgers on a plate

More Vegan Burger Recipes

If you loved this recipe, check out our full collection of the best vegan burger recipes, including our easy portobello burgers and our quinoa lentil mushroom burgers - or here are a few more individual favorites:

Recipe

Vegan curried tofu burger ready to serve

Vegan Curried Tofu Burgers

4.85 from 19 votes
These vegan curried tofu burgers are mildly spiced, golden-crisp on the outside, and tender within — a versatile patty that works on buns, in pitas, or served solo with your favorite sauce.
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Prep Time: 10 minutes
Cook Time: 15 minutes
Servings: 12 patties

Ingredients

  • ¼ cup quick-cooking oats or quinoa flakes for gluten-free
  • 14-16 ounce soft tofu drained well and finely crumbled
  • ¼ cup wheat germ or quick-cooking oats
  • 2 teaspoons all-purpose seasoning blend such as Mrs. Dash
  • 1½ teaspoons curry powder or to taste
  • 2 scallions thinly sliced
  • salt and freshly ground pepper to taste
  • sesame seeds optional
  • olive oil for the pan

Instructions

  • Place the oats or quinoa flakes in a medium mixing bowl and cover with ½ cup boiling water. Let stand for 5 minutes.
  • Add the crumbled tofu, wheat germ (or additional oats), seasoning blend, curry powder, scallions, salt, and pepper to the bowl. Stir until completely combined.
  • Heat enough oil to coat a wide nonstick skillet or griddle over medium heat. Ladle the tofu mixture onto the skillet in ¼-cup portions and flatten each into a patty.
  • Sprinkle with sesame seeds if using. Cook on both sides over medium heat until golden brown, about 4–5 minutes per side.
  • Drain on paper towels briefly and serve warm or at room temperature on buns with your favorite condiments, or on their own.
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Beet Burgers

by 4 Comments

These vegan beet burgers are impossibly vibrant, packed with cumin and smoked paprika, and hearty enough to satisfy even the most skeptical dinner guest at the table.

Vegan beet burger patties showing the vibrant red color

Key Ingredients & Substitutions

  • Fresh beets. The star of the show - cooked and then pulsed in the food processor to create that gorgeous deep-red base. You can microwave, boil, or roast the beets; all methods work, though roasting gives the most concentrated, sweet flavor. No need to peel before cooking - just scrub well and peel after.
  • Kidney or red beans. These provide the binding and protein. Red kidney beans blend into the beet color seamlessly. Chickpeas or black beans can be substituted; black beans will give a slightly earthier flavor, while chickpeas yield a firmer, drier texture.
  • Quick-cooking oats. Half are soaked in boiling water to act as a binder; the other half go in dry for extra texture. Certified gluten-free oats work for a GF version. Don't use rolled oats - they're too thick and won't blend properly.
  • Smoked paprika. This is what takes these burgers from good to memorable. It adds a subtle smokiness that pairs beautifully with the earthy beet. Mesquite seasoning is a direct substitute, or use sweet paprika if smoked isn't available (though you'll lose that depth).
  • Ground cumin. Adds warmth and a slightly nutty, savory quality. Don't skip it - it's part of what makes these taste like a real burger rather than just beet patties.
  • Scallions. Provide a mild, fresh onion note on top of the sautéed red onion. You can substitute a bit of extra red onion, though scallions give a brighter flavor.

Helpful Tips

Don't over-process in the food processor. Pulse the mixture until finely chopped and combined - you want it cohesive but still with some texture. If you run the machine too long, you'll end up with a smooth paste that makes the patties dense and gummy rather than holding a pleasant, slightly chunky texture.

Pack the measuring cup tightly. The key to a patty that holds its shape is packing the beet mixture firmly into the measuring cup before inverting it onto the baking sheet. Loose packing leads to crumbling. A firm tap to release it, then a gentle press to flatten to about half an inch, and you're set.

Let them get a real crust before flipping. At the 15-minute mark, look for the edges to be visibly browning before you flip. A fully formed bottom crust is what keeps the burger intact through the second side of baking. If it looks pale, give it another 2-3 minutes.

Adjust seasonings before shaping. After mixing everything together, taste the unbaked mixture and bump up the cumin, paprika, or salt as needed. The flavors mellow a bit during baking, so it should taste slightly bold raw.

Pan-fry for an even crispier exterior. These bake beautifully, but for an extra-crisp crust, cook them in a thin layer of olive oil in a skillet over medium-high heat for about 4-5 minutes per side instead. The contact with the hot pan gives a darker, crunchier exterior.

Also worth trying: our garlic mustard vinaigrette.

Variations

  • Add walnuts. Pulse ¼ cup of walnuts into the food processor along with the beets. They add healthy fat, a meaty richness, and help the patty hold together even better.
  • Make them spicy. Add ¼ teaspoon of cayenne and a pinch of red pepper flakes. Serve with creamy vegan coleslaw to balance the heat.
  • Slider version. Use a ¼-cup measure instead of ½-cup to make about 12 slider-sized patties. Great for parties - stack them on small buns with a swipe of hummus and a pickle.
  • Mediterranean style. Add 2 tablespoons of chopped kalamata olives and swap the cumin for dried oregano. Serve in pita with tahini sauce and diced cucumber.
  • Add quinoa. Replace ¼ cup of the oats with cooked quinoa for extra protein and a slightly nuttier flavor. The patties will be a bit more delicate, so handle carefully.
  • Boost with sun-dried tomatoes. Add 2-3 oil-packed sun-dried tomatoes to the food processor. They deepen the umami and add a concentrated, savory richness.

Serving Ideas

These are stunning on a whole-grain bun - the deep red against white vegan mayo and green lettuce looks almost too good to eat. Load them up with classic burger toppings like sliced red onion, pickles, and mustard, or keep it simple with just avocado and a drizzle of copycat vegan burger sauce. A tangy vegan tartar sauce is also a classic pairing that Nicole has always recommended for these.

They work just as well without a bun. Serve them on a bed of mixed greens with beets and walnuts and a light lemon vinaigrette for a complete, restaurant-worthy plate. Or go the grain bowl route - break one patty up over cooked farro or quinoa with roasted vegetables and tahini dressing. The earthy beet flavor ties everything together beautifully.

Storing & Freezing

Store cooled patties in an airtight container in the refrigerator for up to 4 days. Reheat in a dry skillet over medium heat for 2-3 minutes per side, or in a 350°F oven for about 10 minutes. The skillet method gives the best results for reviving the exterior crust.

These freeze very well. Bake them fully and let them cool completely, then freeze on a lined baking sheet until solid before transferring to a zip-close bag. They'll keep for up to 3 months. Reheat from frozen in a 375°F oven for about 18 minutes, flipping once halfway through. No need to thaw first.

More Vegan Burger Recipes

If you loved this recipe, check out our full collection of the best vegan burger recipes or our vegan chickpea patties for a different style of vegan patty - or here are a few more individual favorites:

Also try: our Quinoa And Wild Rice Burgers.

Recipe

Vegan beet burger patty on a bun with toppings

Vegan Beet Burgers

4.79 from 19 votes
These vegan beet burgers are vibrant, hearty, and packed with flavor - with cumin, smoked paprika, and kidney beans rounding out that gorgeous deep-red beet base.
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Prep Time: 20 minutes
Cook Time: 45 minutes
Servings: 8 burgers

Ingredients

  • 1 to 1¼ pounds beets 3-4 medium, scrubbed
  • ½ cup quick-cooking oats divided
  • 1 tablespoon olive oil
  • 1 medium red onion chopped
  • 2 cloves garlic thinly sliced
  • 2 scallions chopped
  • 15 ounce canned kidney beans drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon sweet paprika
  • 1 teaspoon smoked paprika or mesquite seasoning
  • salt and freshly ground pepper to taste

Instructions

  • Cook the beets using any preferred method - microwave, boil, or roast whole - until tender but not overdone. Plunge into cold water to cool, then peel and cut into chunks.
  • Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • Place half of the oats in a small bowl and cover with ¼ cup boiling water. Let stand until needed.
  • Heat the oil in a small skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and scallions and continue to sauté until soft and beginning to turn golden.
  • In a food processor, combine the beets, onion mixture, both the soaked and dry oats, beans, cumin, and both kinds of paprika. Pulse until the mixture is evenly and finely chopped, scraping down the sides as needed.
  • Transfer the mixture to a bowl. Taste and adjust seasonings, then season with salt and pepper.
  • Lightly oil a ½-cup measuring cup and pack it firmly with the beet mixture. Invert onto the baking sheet with a sharp tap and flatten to about ½-inch thickness. Repeat with remaining mixture. (For smaller slider-sized burgers, use a ¼-cup measure.)
  • Bake for 15 minutes until the bottom is starting to brown. Carefully flip each burger and bake for another 15 minutes until lightly browned on both sides. Serve hot or warm.

Nutrition (Estimate per Serving)

Calories: 6kcalCarbohydrates: 1gSodium: 1mgPotassium: 20mgSugar: 1gVitamin C: 1mgCalcium: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Easy Vegan Portobella Burgers

by 2 Comments

These easy vegan portobella burgers are the simplest path to a seriously satisfying grilled burger - just marinate the caps, hit them with heat, and pile on the toppings.

Vegan portobella burger stacked on a serving board

Key Ingredients & Substitutions

  • Portobello mushroom caps. The star - large, meaty caps that absorb marinade beautifully and cook up juicy and satisfying. Look for caps that are firm and dry, without soft spots. Wipe them clean with a damp cloth rather than rinsing, since mushrooms absorb water quickly and you want them to soak up marinade instead.
  • Teriyaki marinade. The classic pairing for portobello burgers. Bottled teriyaki sauce is perfectly fine here, or make your own with soy sauce, mirin, a little sesame oil, garlic, and ginger. Other great marinade options: balsamic vinegar with olive oil and herbs, or a simple red wine vinegar and soy sauce combo.
  • Whole-grain buns. Sturdy enough to hold a juicy portobello without getting soggy. Toast them on the grill or in a skillet - it makes a real difference. Ciabatta rolls or toasted English muffins are excellent alternatives.
  • Toppings. The beauty of these burgers is how customizable they are. Caramelized onions are especially good here - their sweetness complements the savory mushroom. Baby arugula adds a peppery bite; sliced avocado adds creaminess. Have fun with it.
Grilled portobella mushroom burger on a bun

Helpful Tips

Marinate gill-side down first. Place the portobello caps with the gill side facing down in the marinade for the first portion of the marinating time, then flip. This ensures the undersides - which cook first on the grill - are well coated. At least 15 minutes is good; up to an hour is even better.

Don't discard the remaining marinade. Pour any unused marinade back into the bottle and set it aside. You'll want to brush the caps with additional marinade as they cook, which keeps them moist and adds a lacquered, slightly charred glaze that's absolutely delicious.

High heat for grill marks, medium for pan cooking. On a grill, you want high heat to get those gorgeous char marks. In a skillet, medium is better - high heat causes the marinade to burn before the mushroom is cooked through. Either way, don't rush it. The caps need a full 4-5 minutes per side.

Toast your buns. A dry, untoasted bun is the fastest way to make a great portobello burger feel disappointing. Throw the buns on the grill or cut-side-down in a dry skillet for 1-2 minutes. It makes the whole burger better.

Let them rest for a minute before serving. Portobello caps release a lot of moisture as they cool slightly. Give them 60 seconds on a rack or plate before loading onto the bun - this keeps the bottom bun from going soggy immediately.

Variations

  • Balsamic marinade. Swap the teriyaki for a mix of 3 tablespoons balsamic vinegar, 2 tablespoons olive oil, 1 teaspoon Dijon mustard, and a pinch of dried thyme. Rich, tangy, and excellent with caramelized onions.
  • Smoky chipotle version. Use a marinade of soy sauce, lime juice, 1 teaspoon chipotle powder, and a drizzle of maple syrup. Serve with guacamole and pickled jalapeños for a Tex-Mex twist.
  • Italian herb version. Marinate in olive oil with garlic, balsamic, and Italian seasoning. Top with roasted red peppers, vegan mozzarella, and fresh basil - it's essentially a Caprese burger.
  • Pan-cooked with wine. For indoor cooking, deglaze the pan with a splash of red wine halfway through cooking. It adds depth and creates a silky pan sauce to drizzle over the finished burger.
  • Make it a bowl. Skip the bun entirely and serve the portobello cap over a grain bowl with farro, roasted vegetables, and tahini dressing. The teriyaki flavor works beautifully in this context.
  • Add cheese. In the last minute of cooking, place a slice of vegan cheese on the gill side and cover with a lid or dome to melt it slightly. Pepper jack or smoked gouda style vegan cheeses are both fantastic here.

Serving Ideas

The classic approach is on a toasted whole-grain bun with caramelized or raw onion, baby greens, sliced tomato, and a generous schmear of vegan mayo. The portobello is substantial enough to hold its own against bold toppings - sautéed garlic, a drizzle of teriyaki, pickles, and mustard all work beautifully. If you're serving a crowd, set out a spread of condiments and toppings and let everyone build their own. For more inspiration, check out the best portobello mushroom recipes on VegKitchen.

Without a bun, these are just as satisfying. Serve a portobello cap over cooked grains with roasted vegetables and a drizzle of the pan sauce. They're also excellent alongside grilled corn and a bright fresh tomato relish - simple, summery, and effortless.

Storing & Freezing

Cooked portobello caps keep well in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat with a splash of marinade or water to prevent sticking, or warm in a 350°F oven for about 8 minutes. They're also surprisingly good cold, sliced thin over a salad.

Portobello burgers don't freeze especially well - the texture becomes quite soft and watery after thawing. They're best made fresh or made a day ahead and refrigerated. If you do freeze them, wrap individually and reheat in the oven rather than the microwave for the best texture.

Easy vegan portobella burger on a plate with toppings

More Vegan Burger Recipes

If you loved this recipe, check out our full collection of the best vegan burger recipes, including our chipotle black bean burgers and our vegan beet burgers - or here are a few more individual favorites:

Recipe

Easy vegan portobella burger overhead view

Easy Vegan Portobella Burgers

4.87 from 22 votes
These easy vegan portobella burgers are juicy, smoky, and ready in minutes — just marinate, grill or pan-cook, and pile on your favorite toppings.
Print Pin Save
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 4 burgers

Ingredients

  • portobello caps as many as needed (1 per serving)
  • teriyaki marinade homemade or bottled; as needed for marinating
  • whole-grain buns or toasted English muffins

Toppings (Optional)

Instructions

  • Stem the portabellas and wipe them clean. Pour the marinade of choice into a shallow container and arrange the portobello caps, underside down, in a single layer. Let stand for at least 15 minutes and up to an hour. Pour unused marinade back into a bottle for finishing the dish; you'll have enough left over to use for another occasion.
  • To grill: Prepare grill. Grill the portobellos, underside down, for 4–5 minutes. Brush generously with more marinade, then flip and grill for 5 minutes longer or until charred to your liking.
  • To cook in a skillet: Heat a shallow layer of marinade in the skillet. Cook the portobellos, underside down, for 4–5 minutes. Flip and cook for 5 minutes longer, or until browned to your liking. Add a small amount of additional marinade if needed to keep the skillet moist.
  • Serve portobello caps on whole-grain buns with whatever other toppings you'd like. You can place a variety of these toppings and condiments on the table, and let everyone fix their own sandwich!

Nutrition (Estimate per Serving)

Calories: 99kcalCarbohydrates: 17gProtein: 6gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 2825mgPotassium: 258mgFiber: 1gSugar: 11gVitamin A: 1IUVitamin C: 2mgCalcium: 30mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Fresh Tomato Relish

by 1 Comment

Fresh, juicy tomatoes tossed with oregano, thyme, and a simple dressing create a bright, herby salad that's bursting with flavor. It's quick, refreshing, and the perfect way to showcase ripe summer tomatoes.

homemade tomato relish in a jar and bruschetta

If you love simple recipes that let fresh ingredients shine, this tomato relish salad is about to become a favorite. Juicy tomatoes are tossed with fragrant oregano and thyme, creating a bright, herb-packed dish that tastes like summer in every bite. It's light, refreshing, and perfect alongside grilled dishes or served with crusty bread.

I'm a huge believer that the best recipes are often the simplest ones. When tomatoes are ripe and full of flavor, they really don't need much help. A handful of fresh herbs, a drizzle of olive oil, and a little seasoning can transform them into something that feels both effortless and special.

It's the kind of dish I like to make when tomatoes are overflowing at the farmer's market or when I want a quick vegan appetizer or light lunch that doesn't require turning on the stove. Just chop, toss, and enjoy.

homemade tomato relish beings erved atop bread as brushetta

Helpful Tips & Variations

  • Use ripe tomatoes: The better the tomatoes, the better the salad.
  • Let it rest briefly: Allowing the salad to sit for 10 minutes helps the flavors meld.
  • Taste and adjust: Tomatoes vary in sweetness, so adjust salt and acidity as needed.
  • Add texture: A sprinkle of toasted seeds or nuts can add a nice crunch.
  • Add cucumber: For extra freshness and crunch. English cucumbers work best because of the lack of seeds!
  • Make it Mediterranean: Toss in olives or capers for a briny twist.

Serving Ideas

This tomato relish salad is incredibly versatile and can brighten up all kinds of meals. I love serving it slightly chilled or at room temperature so the tomatoes stay juicy and the herbs really shine.

  • Alongside grilled dishes: It pairs beautifully with grilled vegetables, tofu, or as a topping for plant-based burgers or sandwiches.
  • Spoon over toast: Pile it onto crusty toasted bread for a quick bruschetta-style snack. Add some vegan cream cheese for a delicious combo.
  • Top grain bowls: Add it to quinoa, rice, or farro bowls for a fresh, herby boost.
  • Serve with pasta: Toss a spoonful over warm pasta or noodles for a light, summery finish.
  • As a dip with chips: Serve it up with some crunchy tortilla chips, and scoop it up like salsa!

More Vegan Recipes

If you love this simple tomato relish, be sure to check out these other tasty ideas or browse the rest of our vegan salad recipes:

Also worth trying: our olive and sun-dried tomato tapenade.

Recipe

homemade tomato relish in a jar

Tomato Relish with Fresh Oregano and Thyme

5 from 2 votes
Fresh, juicy tomatoes tossed with oregano, thyme, and a simple dressing create a bright, herby salad that's bursting with flavor. It's quick, refreshing, and the perfect way to showcase ripe summer tomatoes.
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Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6 servings

Ingredients

  • 2 pounds ripe tomatoes use a variety of red, yellow, and heirloom; mix in some cherry or grape tomatoes if you'd like
  • ¼ cup minced red onion
  • 3 tablespoons fresh oregano chopped
  • 2 teaspoons fresh thyme leaves French or Lemon
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon lemon juice adjust to taste
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Cut the tomatoes into dice no larger than ½ inch - even smaller if they're firm, and you have the patience.
  • Combine the tomatoes in a serving bowl with the remaining ingredients and let stand for a few minutes before serving.

Nutrition (Estimate per Serving)

Calories: 59kcalCarbohydrates: 8gProtein: 2gFat: 3gSaturated Fat: 0.4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gSodium: 9mgPotassium: 406mgFiber: 3gSugar: 4gVitamin A: 1334IUVitamin C: 23mgCalcium: 60mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Pumpkin Mac and Cheese

by 1 Comment

This Vegan Pumpkin Mac and Cheese is creamy, delicious, and super simple to throw together. It's the ultimate Fall comfort food!

fork biting into a plate of vegan pumpkin mac and cheese

This vegan mac and cheese is loaded with creamy, cheesy, pumpkin flavor. It's an epic adult version of your favorite childhood meal!

This has quickly become one of my all time favorite vegan comfort foods and a family favorite for the fall and winter seasons.

This pumpkin mac and cheese pasta is:

  • vegan 
  • dairy-free
  • made with real pumpkin puree 
  • gluten-free (if you use gluten-free pasta) 
  • a delicious lunch or dinner the whole family can enjoy 
  • made with simple ingredients 
  • creamy and cheesy

If you're a fan of this, be sure to check out my traditional vegan mac and cheese recipe and all my favorite vegan pasta dishes too!

how to make vegan pumpkin mac and cheese collage

Helpful Tips

Blend Until Silky Smooth: Don't rush the blending step - give it a full minute or two so the sauce turns out creamy and lump-free. No one wants grainy mac & cheese (vegan or not).

Cook Pasta Just to Al Dente: Slightly undercook your pasta since it'll soften a bit more once you mix it with the warm vegan cheese sauce. Mushy mac is a tragedy we can all avoid.

Salt Matters: Taste the sauce before mixing it into the pasta and adjust the salt. Pumpkin can be a little sweet, so don't be shy about seasoning it properly.

Add Pasta Water If Needed: If your sauce feels too thick once mixed with the pasta, a splash or two of reserved pasta water to loosen things up without diluting the flavor.

Also worth trying: our pumpkin seed butter.

pot of vegan pumpkin mac and cheese

Easy Variations

Add Some Green: Toss in a handful of baby spinach, kale, or even frozen peas at the end for a little color and extra nutrition. Your body will thank you.

Smoky Vibes: Stir in a teaspoon of smoked paprika or chipotle powder for a smoky twist. It turns the cozy factor up to 11.

Get Cheesy (Again): Want it extra cheesy? Mix in a little vegan cream cheese, a scoop of nutritional yeast, or your favorite melty dairy-free cheese.

Roasted Veg Boost: Roasted cauliflower, broccoli, or butternut squash make great mix-in. And they're a great way to sneak in some veggies for the family.

Crunchy Toppings: Pour the mac and cheese into a baking dish, top with breadcrumbs, and broil for a few minutes. Yum!

Spice It Up: A pinch of cayenne, a few dashes of hot sauce, or some red pepper flakes = yes, yes, and yes.

Pumpkin Swap: No pumpkin? No problem. Use canned butternut squash, sweet potato puree, or even carrot purée if you're feeling really wild.

Protein Power: Stir in some sautéed tempeh, lentils, or chickpeas to bulk things up and keep you fueled up longer.

close up forkful of vegan pumpkin mac and cheese

FAQs

Can I leave out the nutritional yeast in the recipe? 

The nutritional yeast (I use this brand) gives a pleasant nutty flavor and texture that resembles traditional parmesan cheese. When paired up with the creamy cashews it really helps give that cheesy consistency we all love! So personally, I wouldn't leave it out.

Is there an alternative to soaking the cashews overnight? 

If you forget to soak your cashews or don't have the time, here's a trick. Boil water in a large pot. Then remove it from the heat and allow the cashews to sit in the hot water for 30-60 minutes. This will be enough to still give that ultra-creamy texture you want!

Can I make butternut squash mac and cheese instead?

Yes, totally! This recipe will work exactly the same with pureed butternut squash in place of the pureed pumpkin. Or try out this Butternut Squash Mac and Cheese.

Can I make this ahead of time?

Totally. You can make the sauce a day or two in advance and just cook the pasta fresh when you're ready to eat. It makes weeknights feel way less chaotic.

How do I store leftovers?

Pop any leftovers into an airtight container and store them in the fridge for up to 4 days. This dish thickens a lot as it sits. When reheating leftovers, stir in a little non-dairy milk or water to revive that creamy texture.

Can I freeze it?

I wouldn't. Pasta tends to get weird and mushy after freezing, and the creamy texture of the sauce doesn't always bounce back. If you must freeze it, freeze just the sauce and make fresh pasta when you're ready to eat.

Is this gluten-free?

It can be! Just swap in your favorite gluten-free pasta. Chickpea pasta, rice pasta, quinoa spirals - whatever works for you. Just adjust the cook time accordingly.

More Vegan Recipes

If you love this vegan pumpkin mac and cheese, be sure to check out these other delicious recipes:

Recipe

vegan pumpkin mac and cheese

Vegan Pumpkin Mac and Cheese

5 from 3 votes
This Vegan Pumpkin Mac and Cheese is creamy, delicious, and super simple to throw together. It's the ultimate Fall comfort food!
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Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4 servings

Equipment

Ingredients

US Customary - Metric

Instructions

  • Bring a large saucepan of water to a boil and salt generously. Cook the pasta according to the box directions until al dente and drain in a colander.
    vegan pumpkin mac and cheese
  • In a high-powered blender, add the pumpkin, the soaked and drained cashews, nutritional yeast, mustard powder, garlic powder, onion powder, paprika, nutmeg, salt, black pepper to taste, lemon juice, and coconut milk. Blend until the sauce is completely smooth and creamy, about 1-2 minutes. Taste for seasonings and adjust accordingly, adding more salt as needed.
    vegan pumpkin mac and cheese
  • Return the cooked and drained pasta back to the saucepan and add the cheese sauce.
    vegan pumpkin mac and cheese
  • Heat over medium heat until the sauce is well combined with the pasta and warmed through. Season the mac and cheese to taste.
    vegan pumpkin mac and cheese

Nutrition (Estimate per Serving)

Calories: 521kcalCarbohydrates: 72gProtein: 16gFat: 21gSaturated Fat: 12gSodium: 907mgPotassium: 717mgFiber: 7gSugar: 7gVitamin A: 19189IUVitamin C: 9mgCalcium: 67mgIron: 6mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Garlic Mustard Vinaigrette

by 1 Comment

This Garlic Mustard Vinaigrette proves that a simple dressing can pack a serious flavor punch. So, go ahead - shake things up and drizzle it on everything. Your taste buds will thank you!

garlic mustard vinaigrette
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If you've ever wondered what separates a good salad from a great one, the answer is often in the dressing. Enter this Garlic Mustard Vinaigrette - a simple, shake-and-go blend that's packed with bold flavors.

It's bright, garlicky (if you want it to be), and full of herby goodness, making it perfect for everything from crisp greens to roasted veggies.

This vinaigrette isn't just for salads, though. Drizzle it over grilled asparagus, use it as a marinade for tempeh, or even toss it with warm roasted potatoes for a quick, flavorful side dish. Trust me, you'll want to keep a bottle of this in your fridge at all times.

Why You'll Love This Garlic Mustard Vinaigrette

  • Quick and Easy: Made in minutes with just a cruet or jar.
  • Flavor-Packed: A zesty combo of garlic, mustard, and herbs.
  • Customizable: Adjust the mustard, garlic, or herbs to suit your taste.
  • Versatile: Perfect for salads, marinades, and roasted veggies.
  • Make-Ahead Friendly: Stores beautifully in the fridge for up to a week.

Ways to Use this Vinaigrette

This Garlic Mustard Vinaigrette isn't just a salad topper-it's a multitasking flavor hero! Here are some vegan-friendly ways to use it:

Salad Star: Toss with mixed greens, arugula, spinach, or kale for a bold, tangy kick. Add roasted chickpeas and avocado for a hearty vegan salad, or try it tossed with our vegan Greek pasta salad or our tabbouleh. Check out my fave vegan salad recipes here.

Grain Bowl Drizzle: Pour it over quinoa, farro, or couscous bowls loaded with roasted vegetables, nuts, and seeds.

Veggie Roasts: Use it as a marinade for veggies like zucchini, bell peppers, or mushrooms before roasting or grilling.

Potato Upgrade: Toss warm roasted or boiled potatoes with the vinaigrette for an instant potato salad that's light and zesty.

Quick Pickle: Marinate thinly sliced cucumbers, carrots, or radishes in the vinaigrette for a quick, tangy pickle.

Tofu Marinade: Soak tofu slabs in the vinaigrette before grilling, baking, or pan-frying for a savory burst of flavor.

Bread Dipper: Serve it as a dip for crusty bread alongside a plant-based charcuterie board.

Pasta Salad Hero: Mix it into a cold pasta salad with cherry tomatoes, olives, and fresh herbs for a Mediterranean-inspired dish.

Roasted Chickpeas: Toss cooked chickpeas with the dressing and roast until crispy for a protein-packed snack or salad topper.

More Tasty Recipes

If you love this simple vinaigrette dressing, be sure to check out all my vegan sauces and dressings, plus these other delicious recipes:

Recipe

garlic mustard vinaigrette

Garlic Mustard Vinaigrette

5 from 1 vote
This simple Garlic Mustard Vinaigrette packs a serious flavor punch.
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 8 servings

Ingredients

Instructions

  • ½ cup extra-virgin olive oil
  • Juice of ½ lemon
  • ¼ cup balsamic vinegar
  • 2 to 3 tablespoons grainy mustard, to taste
  • 1 clove garlic, crushed, optional
  • ¼ teaspoon each: dried oregano, dill, and basil
  • Freshly ground black pepper to taste

Notes

This recipe makes approximately one cup of dressing.

Nutrition (Estimate per Serving)

Calories: 130kcalCarbohydrates: 2gProtein: 0.2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gSodium: 44mgPotassium: 19mgFiber: 0.2gSugar: 1gVitamin A: 6IUVitamin C: 0.2mgCalcium: 8mgIron: 0.3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

30-Minute Aloo Gobi (Vegan)

by 6 Comments

This Aloo Gobi tastes just as delicious as the restaurant version - and you won't believe how easy it is to make this popular Indian potato and cauliflower curry at home! 

Quick aloo gobi

I've always been a big fan of Indian food, but my interest certainly increased when I married into my husband's Indian family. I really enjoy experimenting with all of the rich flavors of this vegan-friendly cuisine. 

And while I will never claim to be an expert on Indian cooking - I think I've come up with some real keepers. 😉 This Aloo Gobi is one of my faves for its simplicity. It's relatively quick, only takes 30 minutes to throw together, and my whole family loves it. 

This aloo gobi is: 

  • Indian comfort food.
  • Slightly spicy and packed with flavor.
  • Easy to make with simple ingredients.
  • 100% vegan!

What is Aloo Gobi? 

Aloo Gobi is a classic Indian curry consisting of "aloo" - meaning potato in Hindi - and "gobi" - meaning cauliflower. It's a no-frills kind of meal that's a staple in North India, especially in Punjab. The dish is pretty much what you'd get if potatoes and cauliflower had a party and invited some spices like turmeric, cumin, and coriander to jazz things up.

Quick aloo gobi

Key Ingredients & Substitutions:

Potatoes

I use plain old Russet potatoes most often, but waxy potatoes like Yujon Gold also work really well. 

Cauliflower

You'll use a medium size head of cauliflower in this recipe, which you will cut into florets. But you can also use the pre-cut florets for convenience. 

Tomatoes

I prefer to use fresh tomatoes in aloo gobi, but you can also used canned diced tomatoes. The fire roasted varieties give a great flavor!  

Quick aloo gobi

Helpful Tips:

Even Cooking. Cut your potatoes and cauliflower into uniform pieces to ensure they cook at the same pace.

Adjust the Spice Level. You can add more or less chili powder to this recipe, to suit your own spice preference. Or for another spicy option, add some slivered red chili peppers to the masala. 

Serving Suggestions. Serve the Aloo Gobi with warm vegan naan bread, fluffy basmati rice, or even couscous or quinoa for a twist. It also pairs well with a dollop of vegan raita or a drizzle of lemon juice for an extra zing. For an even heartier meal, serve it as a side along with this vegan chana masala.

Storing Leftovers. You can serve any leftover aloo gobi in the refrigerator in an airtight container for 4-5 days. You can also freeze for up to 2 months. Reheat on the stovetop over medium heat or in the microwave.

Quick aloo gobi

Variations

Add Some Protein

Chickpeas or tofu can bulk this aloo gobi up, for an even heartier meal.

Make it Creamier

A dollop of coconut milk added in the last few minutes of cooking can be a nice addition for a creamier finish.

Herb it Up!

Apart from cilantro, try fresh mint or dill for a different herby note.

For a Smoky Flavor

Roast the cauliflower in the oven until slightly charred before adding it to the dish.

Sweet Potato Aloo Gobi

Replace the white potatoes with sweet potatoes for a totally new dish with a sweeter flavor.

Roasted Aloo Gobi

As an alternative, you can prepare the masala on the stovetop and then add it to oven roasted potatoes and cauliflower!

More Vegan Ideas

If you love this Aloo Gobi, be sure to check out these other delicious vegan recipes: 

Also try: our 30 Minute Madras Lentils Vegan.

Recipe

Quick aloo gobi

30-Minute Aloo Gobi (Vegan)

5 from 3 votes
This Aloo Gobi is Indian comfort food - and you won't believe how easy it is to make this popular Indian potato and cauliflower curry at home!
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 servings

Ingredients

  • 2 large potatoes aloo, such as Russet, peeled and cut into bite-sized chunks
  • 1 medium cauliflower gobi, cut into small florets
  • 2 tablespoons vegetable oil
  • 1 teaspoon cumin seeds
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 1- inch piece of ginger grated
  • 1 large tomato diced
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon red chili powder adjust to taste
  • Salt to taste
  • ½ cup water
  • Fresh cilantro leaves chopped for garnish
US Customary - Metric

Instructions

  • Prep the Vegetables: Prepare the potatoes and cauliflower as described. Set aside.
  • Sauté Cumin Seeds: In a large pan or wok, heat the vegetable oil over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds until aromatic.
  • Cook Onions, Garlic, and Ginger: Add the chopped onion to the pan and sauté until it starts to turn golden. Then, add the minced garlic and grated ginger, cooking for another minute until fragrant.
  • Add Tomatoes and Spices: Mix in the diced tomatoes, turmeric powder, ground cumin, ground coriander, red chili powder, and salt. Cook until the tomatoes soften and the oil starts to separate from the spices.
  • Cook the Potatoes and Cauliflower: Add the potato chunks and cauliflower florets to the pan. Stir well to coat the vegetables with the spice mixture.
  • Add Water and Simmer: Pour in the water, and mix everything well. Cover the pan with a lid and let it simmer on medium-low heat for about 15-20 minutes, or until the potatoes and cauliflower are tender. Stir occasionally to prevent sticking and to ensure even cooking.
  • Garnish and Serve: Once the vegetables are cooked to your liking, turn off the heat. Garnish with fresh cilantro leaves.

Notes

This Aloo Gobi is best served with flatbreads like roti or naan, or with a side of basmati rice for a simple, satisfying vegan meal. Enjoy your cooking!

Nutrition (Estimate per Serving)

Calories: 146kcalCarbohydrates: 31gProtein: 6gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gSodium: 60mgPotassium: 1046mgFiber: 7gSugar: 6gVitamin A: 346IUVitamin C: 97mgCalcium: 72mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

15-Minute Vegetable Curry (with frozen veggies!)

by 3 Comments

Whoever said that a hearty, flavorsome curry needs hours of simmering and a pantry full of exotic spices clearly hasn't tried my Quick & Easy Vegetable Curry!

easy vegetable curry

This curry is the dish you turn to on those frantic weeknights when the fridge is half-empty, the family is hungry, and time is of the essence. Ready in just 15 minutes, thanks to the help of some frozen veggies, it's like a little weeknight magic trick. Now you see an empty kitchen, now you don't!

This Quick & Easy Vegetable Curry is...

  • Unbelievably Fast. Ready, set, curry in just 15 minutes!
  • Surprisingly Simple. Using ingredients you likely have on hand already.
  • Comfort Food. Each spoonful is like a warm, spice-infused embrace.
  • Versatile:. Have some extra veggies or tofu? Toss them in! This recipe is easy to customize.

Key Ingredients & Substitutions

Frozen Vegetables

I love the classic mix of carrots, peas, corn, and green beans. But literally any frozen veggie blend will do. So pick your own favorite mix of veggies! Of course, you can also make the curry with fresh veggies, but then it will take longer than the promised 15 minutes. 

Curry Powder

This is the most important of the spices in this recipe, so I recommend choosing a high quality curry powder for the best flavor. 

Coconut Milk

This brings creaminess and lots of flavor. But if you need a substitute, heavy cream is your best bet.

Vegetable Broth

Note that vegetable broth brands can vary pretty wildly in terms of saltiness. So be sure to taste your curry at the end, and adjust the salt accordingly. You may find that no extra salt is needed at all, or you may want to add quite a bit!

easy vegetable curry

Helpful Tips & Variations

Don't be shy with the curry powder. If your curry powder is on the mild side, don't be shy to add a bit more than called for. You measure that stuff with your heart.

Add more spice. If this recipe isn't spicy enough for your heat-loving taste buds, try adding a dash of chili powder or some slivered red chili peppers.

Make it sweeter. For a sweeter curry, try adding a dash of maple syrup or agave syrup.

Protein Power-Up. Toss in some pan-fried tofu or tempeh for an extra protein punch.

Add Fresh Greens. Add some baby spinach or shredded kale for extra nutrients. And it looks gorgeous too!

easy vegetable curry

Serving & Storage Suggestions

Serve this curry hot with a side of fluffy basmati rice. Or try serving over quinoa or couscous for a tasty twist. You can also use cauliflower rice for a lower carb option. It's also delicious with fresh flatbreads like roti or vegan naan bread. Round out your Indian spread with our masala lentils or our Madras lentils.

I like to garnish my curry with some chopped fresh cilantro and some lime wedges - a classic combo. But this would also be great topped with chopped peanuts or cashews, slice red onions, or lemons instead of limes.

Store this vegetable curry in the refrigerator for 3-4 days, in an airtight container. To serve again, simply reheat over medium heat on the stovetop. In my opinion, curry does not freeze well.

More Tasty Vegan Ideas

If you love this quick and easy vegetable curry, be sure to check out these other delicious vegan recipes: 

Recipe

easy vegetable curry

15-Minute Vegetable Curry (with frozen veggies!)

5 from 2 votes
This easy Vegetable Curry is hearty, flavorsome and ready in just 15 minutes! The perfect dish for those frantic weeknights when time is of the essence.
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Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 4 servings

Ingredients

  • 2 tablespoons coconut oil
  • 1 small red onion finely chopped
  • 2 cloves garlic minced
  • 1- inch piece of ginger grated
  • 1½ tablespoons curry powder adjust according to taste
  • 1 teaspoon ground cumin
  • ½ teaspoon turmeric powder
  • 1 can 14 oz coconut milk
  • 1 cup vegetable broth
  • 3 cups mixed frozen vegetables such as carrots, peas, corn, and green beans
  • 1 can 15 oz chickpeas, drained and rinsed
  • Salt and pepper to taste
  • Fresh cilantro and lime wedges for serving
US Customary - Metric

Instructions

  • Heat 2 tablespoons of coconut oil in a large skillet over medium heat. Sauté 1 small chopped red onion for about 3 minutes until soft. Then, add 2 minced garlic cloves and 1-inch grated ginger, cooking for another minute until fragrant.
  • Stir in 1½ tablespoons of curry powder, 1 teaspoon of ground cumin, and ½ teaspoon of turmeric. Cook for 1 minute to release the flavors.
  • Pour in a 14-ounce can of coconut milk and 1 cup of vegetable broth, mixing well.
  • Add 3 cups of mixed frozen vegetables and a 15-ounce can of drained and rinsed chickpeas. Bring to a simmer, then reduce the heat to maintain a gentle simmer.
  • Let the curry cook for about 8-10 minutes, or until the vegetables are tender.
  • Season with salt and pepper to taste.
  • Serve hot, garnished with fresh cilantro and a squeeze of lime juice. This curry goes well with rice or flatbread.

Nutrition (Estimate per Serving)

Calories: 178kcalCarbohydrates: 24gProtein: 5gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 303mgPotassium: 393mgFiber: 7gSugar: 2gVitamin A: 7086IUVitamin C: 17mgCalcium: 59mgIron: 2mg
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

by Leave a Comment

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.

Farro Bowl

by 2 Comments

My farro bowl is one recipe you will love to make over and over again. This is loaded with farro, arugula, sweet potatoes, chickpeas, cucumbers and more all drizzled with a homemade dressing. 

farro bowl

Hearty, filling, and nutrient rich is what you will get with this quick and easy farro bowl. Also make sure to try out these other 12 Farro bowls, learn how to cook farro perfect every time, and my chickpea buddah bowl. 

This Farro Bowl Recipe Is...

  • Vegan 
  • Vegetarian 
  • Nutrient Rich 
  • Great for Meal Prep Friendly 
  • Homemade Dressing 

How to Make A Farro Bowl 

farro bowl

Full steps on how to make a farro bowl are in the printable recipe card at the bottom of the post. This is a quick walk through. 

  1. Cook your farro as directed on the package. 
  2. Preheat the oven and add your sweet potatoes, chickpeas and bell peppers on pan. Drizzle with oil and season. 
  3. Bake as directed, flipping halfway through. 
  4. While vegetables are cooking you will mix up your dressing. 
  5. Add the farro, and veggies into the bowl along with cucumbers and then drizzle over the dressing. Top with pepitas and enjoy. 

Helpful Tips For Success 

farro bowl

Sheet Pan 

I like to use a rimmed sheet pan when I roast vegetables in the oven. I find that it is going to offer the best space so you can cook in a single layer. Otherwise you will find you need a larger pan so things don't overlap. 

Flipping Halfway Through Roasting 

Make sure that you flip the vegetables half way through roasting. That way both sides of the vegetables will brown evenly. 

Variations to Farro Bowl 

farro bowl

Dressing 

I made this homemade dressing but you are more than welcome to swap it out with something else if you want. I find the dressing compliments the farro and vegetables nicely. 

Vegetables Used 

So this dish can be made with almost any vegetable. Broccoli, kale, spinach, zucchini and the list goes on. Feel free to pick and choose what vegetables you are wanting. 

Artificial Sweetener 

If you do not want to use maple syrup you can use an agave or artificial sweetener of choice or leave the syrup out altogether if you don't want added sugar into the bowl. 

Farro Bowl FAQs

farro bowl

What does farro go with?

Farro is very versatile, and is generally used in making bowls or salads. I love making bowls as you can pile on all the veggies you want and enjoy the rich flavors. 

Is farro a carb or protein?

You will find that farro is a high protein grain. You will find it is a great way to get some added protein in to your daily diet. It does contain carbohydrates as well. 

Which is healthier quinoa or farro?

Farro has more carbs but also is more nutrient rich compared to quinoa. So it is up to you if you want to reduce your carb intake or not. But both of these items are healthy compared to, say, rice. 

Recipe

farro bowl

Farro Bowl

5 from 3 votes
This easy farro bowl makes for a quick, easy, and healthy meal. Hearty farro, fresh veggies, and a creamy avocado dressing. And it's vegan friendly too!
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4 servings

Ingredients

For the bowl:

  • 1 cup farro cooked according to package directions
  • 1 can chickpeas rinsed and drained
  • 1 medium sweet potato peeled and cut into small pieces
  • 1 bell pepper diced
  • 2 tablespoons olive oil
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • ½ teaspoon salt
  • 2 cups arugula
  • 1 cup chopped cucumber peeling optional
  • ½ cup roasted Pepita

For the dressing:

  • 3 tablespoons olive oil
  • 2 tablespoons parsley chopped
  • 1 tablespoon basil chopped
  • 1 tablespoon maple syrup
  • ½ teaspoon salt
  • 1 lemon juiced
  • 1 large avocado diced
  • 1 clove garlic
US Customary - Metric

Instructions

  • Prepare farro according to the package directions, set aside
  • Preheat oven to 425 F, line baking sheet with parchment paper
  • Place chickpeas, sweet potato, bell pepper on prepared baking sheet, then drizzle with olive oil and sprinkle with smoked paprika, garlic powder and salt and toss to evenly coat
    farro bowl
  • Bake in preheated oven 20 minutes, stirring once halfway through
    farro bowl
  • Meanwhile, prepare dressing by adding olive oil, parsley, basil, maple syrup, salt, lemon juice, avocado, and garlic to a large food processor and pulse until smooth.
    farro bowl
  • Add a small amount of water if desired to thin the dressing.
    farro bowl
  • Divide the the farro, roasted chickpeas, sweet potatoes, peppers, spinach, cucumber and Pepitas into 4 bowls, top with dressing and serve immediately
    farro bowl

Nutrition (Estimate per Serving)

Calories: 590kcalCarbohydrates: 67gProtein: 13gFat: 33gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 20gTrans Fat: 0.01gSodium: 632mgPotassium: 949mgFiber: 16gSugar: 9gVitamin A: 10357IUVitamin C: 65mgCalcium: 91mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Sweet Potato Lentil Soup (Vegan & Vegetarian)

by 6 Comments

This Sweet Potato Lentil Soup is loaded with healthy flavor from hearty sweet potatoes, protein-packed lentils, and fresh tomatoes. Plus it's vegetarian, vegan, and ready in under an hour!

vegan lentil soup

This vegan soup is one you can make and use to meal prep for lunches and dinners. Learn how easy it is to make this sweet potato soup. 

Another delicious soup is this sweet potato chili, it is loaded with flavor. You might also want to try out my vegan stew. For a tasty side to pair with your soup try my quinoa bread rolls. 

This Sweet Potato Lentil Soup Recipe Is...

  • Vegan
  • Vegetarian 
  • Dairy Free 
  • Nutrient Rich 
  • Meal Prep Friendly Recipe 

How to Make Lentil and Sweet Potato Soup 

vegan lentil soup

Full directions for this vegan lentil soup are in the printable recipe card at the bottom of the post. This is a quick walk through. 

  1. Start by heating oil in a pot on the stove. Add in the carrots and saute till they are softened. 
  2. Then add in the onion and garlic cooking until the onions are transluscent. 
  3. Next add in the tomatoes and bay leaves and cook for a few minutes. 
  4. Add in remaining ingredients, and bring the soup to a boil. Then reduce and simmer for 30 minutes or until the potatoes are fork tender. 
  5. Serve and enjoy. 

Helpful Tips for Sweet Potato Lentil Soup 

vegan lentil soup

Heavy Duty Pot

I recommend using a heavy duty pot like a Dutch oven as it will create an even heating on the soup. If you use a lighter pot you will find that hot spots can be created and the overall doneness of the soup can vary. 

Cutting Up Vegetables 

Aim to cut up your vegetables into bite-size pieces. It is also important to cut your vegetables into evenly cut pieces. That way all the potatoes and carrots are cooked evenly. 

Variations To Sweet Potato Lentil Soup 

vegan lentil soup

Add More Spices and Herbs 

As you can see I used just a handful of spices and herbs for this recipe. Feel free to adjust the spices to fit your flavor preference if you would like. This would also be delicious with some garam masala or curry powder, or some chili powder for extra spice. If you love those Indian-inspired spices, you'll also enjoy our vegan chana masala, our easy vegan dal tadka, or our Madras lentils.

Mix up the Vegetables 

You are welcome to use any vegetables of your choosing to flavor your soup. You could peel and dice up a Russet or Yukon Gold potato. Or add in some corn or other vegetables to add more flavor. Use whatever is in season!

Try Kale 

Instead of using spinach you could swap with kale. I prefer the flavor of spinach, but kale is a wonderful substitute and also super nutritious.

Sweet Potato Lentil Soup FAQs

vegan lentil soup

How to make the soup creamier? 

You can take out some of the soup and blend it up to puree it. This will then be poured back into the pot and stir to thicken. Or you can add in some coconut milk to add a creamy texture to the soup if you want. 

How to store the sweet potato lentil soup? 

This soup can be stored in the fridge in an airtight container for up to a week. This soup is wonderful for meal prepping for lunches or dinners. 

Best way to warm up lentil and sweet potato soup? 

You can warm it up in the microwave or even on the stovetop in a pan. Just heat on low heat and stir often or it will burn. 

More Tasty Recipes

If you love this Lentil Sweet Potato Soup, be sure to check out these other delicious recipes:

Also try: our Okra Masala Bindi Bhaji.

Also try: our Masala Lentils Sabut Masoor.

Recipe

vegan lentil soup

Sweet Potato Lentil Soup (Vegan & Vegetarian)

4.90 from 38 votes
This Sweet Potato Lentil Soup is loaded with healthy flavor from hearty sweet potatoes, protein-packed lentils, and fresh tomatoes. Plus it's vegetarian, vegan, and ready in under an hour!
Print Pin Save
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Servings: 4 servings

Ingredients

  • 1 cup dry lentils rinsed and drained
  • 1 yellow onion peeled and finely chopped
  • 1 sweet potato large, peeled and chopped into small cubes
  • 2 carrots peeled and sliced
  • 6 cups vegetable broth
  • 2 tablespoon olive oil
  • 3 garlic cloves minced
  • 1 cup fresh spinach roughly chopped
  • 2 to matoes chopped
  • ½ teaspoon smoked paprika
  • 4 bay leaves
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 1 teaspoon dried oregano
  • ¼ cup fresh parsley chopped
US Customary - Metric

Instructions

  • Heat the olive oil in a large pot and add the sliced carrots. Sauté until slightly golden and softened, about 4-5 minutes.
  • Add the onion and garlic and continue cooking for another 4-5 minutes. Until onion begins to soften and turn translucent.
    vegan lentil soup
  • Add the chopped tomatoes and bay leaves. Cook for another 3-5 minutes.
    vegan lentil soup
  • Add the sweet potato, fresh spinach leaves, lentils, smoked paprika, dried oregano, fresh parsley and vegetable broth.
    vegan lentil soup
  • Bring the soup to a boil, then reduce heat and simmer for 30 minutes, or until the potatoes are tender.
    vegan lentil soup

Nutrition (Estimate per Serving)

Calories: 342kcalCarbohydrates: 55gProtein: 15gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 2059mgPotassium: 1020mgFiber: 19gSugar: 11gVitamin A: 15552IUVitamin C: 24mgCalcium: 94mgIron: 5mg
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 3 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: For a light summery alternative, also try our fresh tomato and corn soup. Use the chili as a filling for tacos or burritos - or try swapping in this vegan walnut taco meat for a heartier, protein-packed version. Especially good with 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.

Old-Fashioned Vegan Stew

by 18 Comments

This Old-Fashioned Vegan Stew is thick, hearty, and comforting. It's loaded with tons of veggies and smothered in a thick, creamy, savory broth. This vegan stew is great for dinner and tastes delicious reheated the next day too. 

bowl of old-fashioned vegan stew
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This vegan stew is loaded with carrots, celery, potatoes, mushrooms, peas, and more. This has quickly become one of my all time favorite vegan stews. Give it a try and let me know how you enjoy it!

This Old-Fashioned Vegan Stew recipe is...

  • An old-fashioned classic stew 
  • Loaded with nutrient-rich veggies 
  • Thickened with a roux base 
  • Made with flavorful fresh herbs
  • Great for meal prepping

How to Make Old-Fashioned Vegan Stew 

how to make old-fashioned vegan stew collage
  1. Add oil to a pot. Cook onion and garlic on medium heat until translucent. 
  2. Add potatoes, carrots, peas, and mushrooms, and cook. 
  3. Add herbs, broth, tomatoes, soy sauce, and vinegar. Stir and bring to boil. 
  4. Make cornstarch slurry and stir in to thicken soup. 
  5. Turn down heat, cover, and let simmer. 

Full directions for how to make Old-Fashioned Vegan Stew are in the printable recipe card at the bottom of the post.

Tips & Tricks for Old-Fashioned Vegan Stew 

close up spoonful of old-fashioned vegan stew

Cutting the Vegetables 

Make sure that when you are chopping the vegetables for this stew, you cut everything into true bite-size pieces. You don't want super large chunks of vegetables, as they will be hard to eat. 

Sauté the Garlic & Onions 

When you sauté the onion and garlic, it helps to really enhance the deep flavor of this vegan stew. The sautéed vegetables will give your stew a rich and hearty flavor. If you don't sauté the onions and garlic, as some people do to save time, you will find that they have a sharper flavor. 

Use a Heavy Duty Pot 

Using a Dutch oven or other heavy duty pot is great as it will provide an even cooking surface for the stew. Cast iron is a good choice as well. If your pot isn't sturdy, it can create hot spots and your veggies will vary in doneness. 

Variations to Old-Fashioned Vegan Stew 

ingredients in pot for old-fashioned vegan stew

Add Rice or Quinoa 

Barley, rice, and quinoa are all great additions to this veggie-packed stew. Adding any of these grains will make your stew a lot heartier. I would recommend tossing some in if you feel you want a bit more depth. 

Mix in Pasta 

You can also add some vegan-friendly pasta to your stew. Just add it in at the end of the cooking time. Adding pasta will add more carbs to your soup but also allow the stew to stretch a bit more and feed a larger crowd.

Different Vegetables

You can mix in other varieties of veggies to your stew, as well. I used what I had on hand, but you can swap out different vegetables depending on what you have in your fridge and what's in season. For example, you could toss in some squash, zucchini or cauliflower! 

Old-Fashioned Vegan Stew FAQs

white bowl of old-fashioned vegan stew sitting in front of a gray cooking pot

How do you know when the stew is done? 

You will know your stew is done when the potatoes are fork tender. When the potatoes are done, you can take your stew off the heat. However, I like to cook mine a bit longer as it helps blend the flavors even more. 

Why add in the cornstarch slurry? 

Cornstarch and water combined - referred to as a slurry - is a thickening agent used for thickening soups, stews, and more. I find that a cornstarch slurry is great for thickening dishes without altering the flavor of the recipes you are cooking. 

How do you store leftovers? 

Store your leftover stew in the fridge for 3-5 days. When you want some, you can simply warm it up in the microwave or over low heat on the stove. Just make sure to stir your stew periodically as it reheats- it will burn if left to simmer too long. 

More Tasty Vegan Recipes

If you love this vegan stew, be sure to check out these other delicious ideas:

Also worth trying: our vegan creamy mushroom pasta.

Also worth trying: our yellow squash soup.

Also try: our Creamy Pasta And Butternut Squash Casserole.

And while you're here, don't forget to grab a copy of my free vegan cheat sheet. It's packed with all my favorite substitutions to vegan-ize any recipe!

Recipe

vegan irish stew

Old-Fashioned Vegan Stew

4.88 from 62 votes
This Old-Fashioned Vegan Stew is thick, hearty, and comforting. It's loaded with tons of veggies and smothered in a thick, creamy broth base.
Print Pin Save
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings

Ingredients

  • 2 tablespoon olive oil
  • 1 onion minced
  • 2 cloves garlic minced
  • 3 large carrots sliced
  • 2 stalks celery sliced
  • 2 cups baby potatoes halved
  • 1 cup white mushrooms sliced & quartered
  • 1 cup frozen peas
  • 1 teaspoon Italian seasoning
  • 2 cups vegetable broth
  • 19 oz diced tomatoes canned with garlic
  • 3 tablespoon soy sauce
  • 1 tablespoon balsamic vinegar
  • 2 sprigs rosemary
  • small bunch fresh thyme
  • 2 tablespoon cornstarch
  • 3 tablespoon water
US Customary - Metric

Instructions

  • In a large pot, heat olive oil, then add onion and garlic; sauté 3-4 minutes or until onion is translucent.
    vegan beef stew
  • Add the carrots, celery, baby potatoes, mushrooms, and peas into the pot.
    vegan beef stew
  • Cook for 2-3 minutes.
    vegan irish stew
  • Add the Italian seasoning, vegetable broth, diced tomatoes, soy sauce, balsamic vinegar, rosemary, and thyme. Stir and bring to a boil.
    vegan irish stew
  • In a small bowl, whisk together the cornstarch and water to form a slurry mix. Add to the stew and stir.
    vegan irish stew
  • Turn heat down, cover pot, and simmer for 45 minutes or until veggies are tender.
    vegan irish stew
  • Serve.
    vegan irish stew

Nutrition (Estimate per Serving)

Calories: 244kcalCarbohydrates: 39gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1282mgPotassium: 974mgFiber: 7gSugar: 12gVitamin A: 8362IUVitamin C: 48mgCalcium: 99mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

25+ Vegan Tailgate Foods

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vegan tailgate recipes

It's that time of year again-time for tailgate parties! But you don't have to miss out because you're vegan. Put together an entire vegan feast with this list of 25+ vegan tailgate food ideas. From dips to desserts to crispy vegan mozzarella sticks, our vegan sloppy joes, and our best vegan burger recipes, you'll find everything you need!

Vegan Tailgate Food

Put together an entire vegan feast with this list of 25+ vegan tailgate food ideas. From dips to desserts, you'll find everything you need!

Dips

Salsas

Chili

Nachos

Finger Foods

Salads

Desserts

20 Savory Vegan Breakfast Ideas

by Leave a Comment

vegan friendly breakfast recipes

Breakfast is the most important meal of the day, but it can be easy to fall into a rut. Additionally, most breakfast foods are very sweet. Whether you are looking to switch up your breakfast routine or want to reduce your sugar intake, these 20 savory vegan breakfast recipes will be the breakfast boost you need!

Savory Vegan Breakfast Recipes

Here are all my favorite savory vegan breakfast recipes.

Copycat Vegan Big Mac Sauce

by Leave a Comment

Looking for a way to dress up your vegan burgers? Here is a Copycat Vegan Big Mac Sauce that you can slap on those buns!

It only takes 5 minutes to whip up this sweet and tangy veggie burger sauce. Your next veggie burger will be anything but bland.

close up burger with vegan Big Mac sauce

This Copycat Vegan Big Mac Sauce is... 

  • Based on McDonald's Big Mac Sauce 
  • Vegan 
  • Vegetarian 
  • Naturally gluten-free 
  • Quick to prepare 
  • Great on veggie burgers, french fries, etc. 

How to Make Copycat Vegan Big Mac Sauce

  1. Add may, ketchup, mustard, and seasonings to a bowl.
  2. Mix well.
  3. Spread on bun for your sandwich!

Full directions on how to make Copycat Vegan Big Mac Sauce are in the printable recipe card below.

Vegan Burger Recipes

If you're looking for some fresh and creative veggie burgers to serve up with this vegan big mac sauce - here are a few of my favorites:

Tips & Tricks for Copycat Vegan Big Mac Sauce 

burger with vegan Big Mac sauce on a plate

Vinegar 

For this recipe, you can use apple cider vinegar or a white distilled vinegar. Apple cider vinegar will add more of a tang to the sauce. White vinegar will still add tang but not be as powerful. 

Make Ahead

Feel free to make this sauce a day in advance of when you want to use it. I find that allowing the sauce to sit for at least 30 minutes actually helps to infuse all the flavors together. 

Variations To Copycat Vegan Big Mac Sauce 

Pickle Relish 

Big Mac sauce tastes great with some pickle relish mixed in. I recommend using a dill relish, but you can also use a sweet relish. Just know that adding relish will change up the flavor of the sauce a bit. 

Mustard 

I used a plain yellow mustard for this recipe. But if you want a bit more of a tang, feel free to use a spicy brown mustard instead. It won't be as true to the original Big Mac sauce, but it will be tasty. 

Copycat Vegan Big Mac Sauce FAQs 

burger with vegan Big Mac sauce

How do you use Big Mac Sauce? 

Dip fries into your sauce, spread it on veggie burgers, dip vegan nuggets into it, etc. I have even used this sauce for dipping roasted veggies! 

How do you store Big Mac sauce? 

Store the sauce in an airtight container in the fridge. This sauce will store for a few days. It may separate in the fridge, so just stir it well before using. 

Can you freeze Big Mac sauce? 

It is not recommended to freeze this sauce. Make only the amount of sauce that you plan to eat. Since this sauce takes just minutes to make, you will find it is easy to whip up a bit of sauce right when you need it. 

Recipe

how to make vegan big mac sauce

Copycat Vegan Big Mac Sauce

4.41 from 5 votes
Looking for a way to dress up your vegan burgers? Here is a Copycat Vegan Big Mac Sauce that you can slap on your buns!
Print Pin Save
Cook Time: 5 minutes
Total Time: 5 minutes
Servings: 6 servings

Ingredients

US Customary - Metric

Instructions

  • In a small bowl, mix together all of the ingredients.
  • Add salt and pepper, to taste.
  • Add to your burger and enjoy!
    how to make vegan big mac sauce

Nutrition (Estimate per Serving)

Calories: 129kcalCarbohydrates: 3gProtein: 1gFat: 12gSaturated Fat: 1gSodium: 170mgPotassium: 25mgFiber: 1gSugar: 1gVitamin A: 21IUVitamin C: 1mgCalcium: 4mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Marinated Mushrooms With Wild Rice

by Leave a Comment

Check out this tasty recipe for Marinated Mushrooms with Wild Rice. Your whole family will enjoy this easy and satisfying vegan wild rice full of flavorful marinated mushrooms. 

plate of wild rice with marinated mushrooms

Marinated Mushrooms with Wild Rice is a wonderful meatless dinner option that is a great source of nutrients. You can also use your mushroom rice leftovers to meal prep for quick grab-and-go lunches or dinner another night.

For other tasty dishes with cremini mushrooms, try this Creamy Mushroom Pasta or this fresh Vegan Mushroom and Lentil Salad. Need to use up a bit of wild rice? This Cranberry-Pear Wild Rice Stuffing is one of my favorites!

This Marinated Mushrooms With Wild Rice Is...

  • Vegan
  • Gluten-free
  • Soy-free
  • Nut-free 
  • Meal prep-friendly 
  • Easy to make 

And while you're here, don't forget to grab a copy of my free vegan cheat sheet. It's packed with all my favorite substitutions to vegan-ize any recipe!

How to Make Marinated Mushrooms with Wild Rice 

how to make marinated mushrooms with wild rice collage
  1. Cook the wild rice. 
  2. In a new bowl, add all your marinade ingredients and mix. 
  3. Prep the mushrooms and toss in the marinade. Let them sit for 15 minutes.
  4. Prep all the veggies. Place mushrooms in a pan and broil.
  5. Cook veggies, stir in rice, and add mushrooms. Serve and enjoy.

See detailed instructions and list of ingredients below.

Tips and Tricks for Perfect Marinated Mushrooms

ingredients for wild rice with mushrooms

Stir Marinated Mushrooms 

Make sure to stir the mushrooms in the marinade a few times while they are soaking. This will help to evenly coat the mushrooms and create a delicious flavor throughout the dish when cooked. 

Cooking Rice 

You can use a rice cooker or Instant Pot if you don't want to cook your rice on the stovetop. Just cook the rice as as directed for whatever device you decide to use.

Variations

side view of wild rice with mushrooms

Swap Variety Of Rice 

Feel free to make this dish using white rice, jasmine rice, or brown rice instead of the wild rice. You can use any variety of rice that you prefer or have on hand. Just make sure to adjust the cook time of the rice according to the package. This also works well with other whole grains such as quinoa or barley.

Change Up The Vegetables 

This dish is great for using up vegetables in your pantry. I have found that even veggies like yellow squash are a great mix-in for this dish. Just chop up whatever vegetables you decide to use and add them in!

It's a win-win when you can clean out your old produce and create a satisfying meal. 

Try Adding Tofu 

Consider dicing up a bit of tofu, cooking it, and mixing it into the mushroom and rice mix. You could even marinate the tofu with the mushrooms for added flavor. Then cook your tofu when you cook the mushrooms. 

FAQs

close up of wild rice with mushrooms

How do you store leftover mushrooms and rice? 

This dish is best served fresh, but can be refrigerated for a few days. If you have leftovers, you can store the mix in the refrigerator for 2-3 days. Anything left after three days will need to be tossed out.

What are the health benefits of wild rice? 

Wild rice is a wonderful mix of protein and fiber. Wild rice is also a source of antioxidants, if you want to incorporate more into your diet. 

What mushrooms should I use for marinated mushrooms? 

I used cremini mushrooms, but you could also use shiitake mushrooms, white button mushrooms, or sliced portobello mushrooms. Softer mushrooms like oyster mushrooms will not hold up as well to the marinade.

If you love these marinated mushrooms, be sure to check out these other delicious recipes:

Recipe

vegan wild rice with mushrooms

Vegan Wild Rice With Marinated Mushrooms

4.50 from 2 votes
These Marinated Mushrooms are packed with flavor from fresh herbs and balsamic vinegar, and served over hearty Wild Rice. Yum!
Print Pin Save
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Servings: 4 servings

Ingredients

  • 8 oz cremini mushrooms button mushrooms also work
  • 1 cup wild rice
  • ½ teaspoon salt
  • ½ cup diced yellow onion
  • 1 medium zucchini
  • ½ cup sliced sun-dried tomatoes
  • 1 medium red bell pepper
  • 1 tablespoon olive oil

Marinade

US Customary - Metric

Instructions

  • In a medium pot, combine wild rice with 3 ½ c (825ml) water and ½ teaspoon (3g salt). Cook on medium-low heat for 40-45 minutes until all water is absorbed.
    vegan wild rice with mushrooms
  • Combine all ingredients for marinade in a medium bowl. Whisk to blend.
  • Clean and trim stems from mushrooms.
    vegan wild rice with mushrooms
  • Add to marinade and toss to coat. Allow to sit for 15 minutes, tossing occasionally to redistribute marinade.
    vegan wild rice with mushrooms

Prepare Vegetables

  • Dice onion and slice sun-dried tomatoes if not already done.
    vegan wild rice with mushrooms
  • Slice zucchini into very thin ⅛" (3mm) rounds.
  • Remove veins and excess seeds from the red bell pepper and cut lengthwise into ⅛" (3mm) strips.

Broil Mushrooms

  • Heat broiler to high. Line a baking sheet with aluminum foil.
  • Place marinated mushrooms cap side up on prepared baking sheet. Reserve the remaining marinating liquid.
    vegan wild rice with mushrooms
  • Cook the 1st side for 5 minutes under the broiler.
  • Remove from oven and flip the mushrooms with a spatula or fork. Return to oven and continue broiling other side for a further 4 minutes or until mushrooms are slightly soft and a bit wrinkled.

Cook Vegetables

  • Heat 1 tablespoon (15ml) olive oil in a frying pan over medium heat.
  • Add diced onion. Cook for 2-3 minutes, stirring regularly, until the onions start to become translucent.
  • Add sliced zucchini. Cook for a further 2 minutes, stirring occasionally, until zucchini is just barely soft.
    vegan wild rice with mushrooms
  • Turn off heat and add sliced peppers and sun-dried tomatoes. Stir and toss to soften peppers slightly.
    vegan wild rice with mushrooms
  • When rice has absorbed all the water, transfer to a large bowl and add cooked vegetables.
  • Add the remaining marinating liquid and toss to coat everything.
  • Divide onto plates and top with marinated mushrooms.
    vegan wild rice with mushrooms
  • This dish is best enjoyed warm, but can also be eaten cold or reheated by lightly sautéing. If storing for later, keep remaining marinating liquid separate and toss with other ingredients when ready to eat. Can be stored in the fridge in an airtight container for 2-3 days.

Nutrition (Estimate per Serving)

Calories: 151kcalCarbohydrates: 28gProtein: 9gFat: 3gSaturated Fat: 1gSodium: 36mgPotassium: 1625mgFiber: 7gSugar: 16gVitamin A: 4232IUVitamin C: 193mgCalcium: 103mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Easter Recipes

by 8 Comments

Planning a plant-based Easter feast? You've come to the right place. I've rounded up all my favorite Vegan Easter recipes right here, so you can plan the perfect menu. From easy appetizers, to hearty main dishes, to sweet desserts - there's something for everyone.

Easter is the perfect holiday for putting together a vegan brunch or dinner. With all of the fresh, seasonal product of spring - these recipes are filled with light leafy greens, fresh asparagus, beets, carrots, and bright, citrusy flavors. So much deliciousness!

Use these mix and match vegan menu suggestions to create a memorable Easter feast for your family and friends.

P.S. If you want to make things even easier this Easter, go snag a copy of my new Vegan Brunch Book. It's the perfect way to plan a delicious and simple Easter brunch!

Vegan Easter Appetizers

Deviled tomatoes recipes
Deviled tomatoes

Vegan Easter Soups

Creole Eggplant soup recipe
Creole Eggplant Soup

Vegan Easter Salads

Spring greens salad with cucumbers and oranges
Orange and Cucumber Salad with Spring Greens

Vegan Easter Main Dishes

Roasted Seitan with Peppers and Mushrooms
Roasted Seitan, Peppers, and Portabellas

Vegan Easter Side Dishes

Hasselback Potatoes Cooked
Hasselback Potatoes

Vegan Easter Desserts and Treats

Still craving something sweet? Find even more vegan Easter desserts here.

Also try: our creamy asparagus and pea pasta.

Also try: our vegan chocolate orange cake.

Also try: our cream of asparagus soup.

Also try: our glazed baked onions.

Also try: our Vegan Greek Pasta Salad.

Chocolate-coated vegan key lime pie recipe
Chocolate-Coated Key Lime Coconut Creme Pie

And if you're still searching for the perfect recipes, be sure to check out my new Vegan Brunch Book! It's the easiest way to plan the ultimate vegan friendly Easter Brunch.

Grilled Tofu Skewers

by 1 Comment

Give these Grilled Tofu Skewers a try for dinner tonight. This recipe is made of Grilled tofu that is marinated and paired with vegetables. Serve up these tofu kebabs for lunch, dinner, or even as a party appetizer for entertaining guests. 

forkful of grilled tofu skewers over a plate

A homemade marinade will bring such incredible flavor to the tofu in this dish. When you pair the marinated tofu with the zucchini, peaches, and red onions, you get the perfect sweet and savory recipe. 

If you are a fan of firm tofu, here is a creative way to use it up! Toss it on the grill and let it crisp up to perfection. 

This Grilled Tofu Skewers Recipe Is ...

  • Vegetarian 
  • Gluten-Free 
  • Vegan 
  • A Great Grilling Recipe for Summer and Spring 
  • Nut-Free 
  • 30-Minute Dinner Idea 

How to Make Grilled Tofu Skewers 

how to make grilled tofu skewers collage

  1. The first thing you will want to do is create your marinade. Add the marinade ingredients in a bowl or sealable bag and mix well. If using wooden bamboo skewers, soak them in water.
  2. Drain the tofu and pat it dry. Try to get out as much liquid as possible by pressing on it.
  3. Cut your tofu into cubes, and toss it in with the marinade. Then prep your vegetables and peaches. 
  4. Start assembling your skewers, add 1-2 tofu, veggies, and repeat. 
  5. Use a grilling pan and cook in the broiler or on the grill as directed. Remove and drizzle with the remaining marinade. 

Full measurements and directions for this recipe are in the printable recipe below. 

Tips and Tricks

tofu kebabs in progress of being skewered

Drain Tofu 

It is essential to drain and squeeze out as much liquid as possible when making this tofu skewers recipe. You can gently squeeze with paper towels to help pull out the liquid. 

Use Firm Tofu

Firm tofu will hold up best when cut and pushed onto the skewers. If you have softer tofu, you will find it might fall apart as it cooks. 

Variations

plate of stacked grilled tofu skewers

Vegetables

Feel free to change up the vegetables you use to pair with the tofu. Peppers, onions, mushrooms, etc., are all great options. You can also consider adding pineapple in place of the peaches. Just use what you have or what you enjoy eating. 

Marinade 

If you want to use a different marinade, go right ahead. This soy sauce-based marinade is one of my go-to's. But any liquid marinade will work. 

Broil, Grill, or Air Fry

You can broiler your kebabs in the oven, toss them on the grill, or even pop them in your air fryer. All methods work great for heating up and cooking these skewers and infusing all the flavors together. 

Grilled Tofu Skewers FAQs

plate of one kebab and one unskewered kebab

What type of tofu is best for grilling?

Firm, non-silken tofu is what I like to use. Having firm tofu is a must, or it will not hold together as it cooks. 

Why did my skewers burn up on the grill? 

Wooden bamboo skewers need to soak in water for at least 10-15 minutes before grilling. Otherwise, when tossed on the grill, they will burn up and make your skewers fall apart. 

What to serve with marinated tofu? 

Rice, cauliflower rice, and quinoa are all great options to pair with this marinated tofu and vegetables. Just cook up your grains how you like, remove the tofu and vegetables from skewers, and place them on top of the rice! 

Recipe

tofu kebabs

Grilled Tofu Skewers

5 from 2 votes
Give these Grilled Tofu Skewers a try for dinner tonight. This recipe is made of Grilled tofu that is marinated and paired with vegetables. Serve up these tofu kebabs for lunch, dinner, or even as a party appetizer for entertaining guests. 
Print Pin Save
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings

Ingredients

  • 16 oz firm tofu
  • 3-4 small peaches
  • ½ lg red onion
  • 2 medium zucchini

Marinade:

  • 3 tablespoon ginger minced
  • 4 tablespoon lime juice
  • 2 tablespoon brown sugar
  • 3-4 cloves garlic
  • 1 ½ teaspoon ground coriander
  • 2 tablespoon soy sauce*
  • ½ teaspoon mustard powder
US Customary - Metric

Instructions

  • Combine marinade ingredients. Finely mince ginger and garlic, combine with remaining and ingredients, mix and set aside.
    tofu kebabs
  • Drain tofu and pat dry with paper towels, pressing out as much liquid as possible.
    tofu kebabs
  • Cut tofu into 1 ½"x2" (3.5x5cm) cubes. Add to marinade and toss to coat. Set aside while preparing remaining ingredients.
  • If using bamboo skewers, set to soak in cold water.
  • Cut zucchini and peach in 1 ½" (3.5cm) cubes. Slice onion into 1" (2.5cm) pieces and break apart so that you have clusters of 2-3 layers.
    tofu kebabs
  • Turn the tofu pieces in the marinade again. Turn on broiler to high.
  • Assemble the skewers, placing 1-2 pieces of tofu per skewer and even distribute the other ingredients.
    tofu kebabs
  • Place skewers on grilling pan or foil lined baking sheet.
  • Cook under broiler for 8 minutes. Flip skewers and cook the other side for 3-4 minutes to brown slightly on the other side.
    tofu kebabs
  • Remove from oven and drizzle with remaining marinade. Serve immediately.
    tofu kebabs

Notes

  • *Use tamari or other aminos to keep the recipe gluten free.
  • Skewers can also be cooked on a grill over very hot coals.

Nutrition (Estimate per Serving)

Calories: 1416kcalCarbohydrates: 56gProtein: 144gFat: 70gSaturated Fat: 8gSodium: 102mgPotassium: 563mgFiber: 16gSugar: 18gVitamin A: 578IUVitamin C: 36mgCalcium: 2018mgIron: 20mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Vegan Crunchwrap Supreme

by 1 Comment

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.

Also worth trying: our vegan sloppy joes.

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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Lentil Fritters with Garlic Sauce

by 1 Comment

Whip up a batch of these flavorful Lentil Fritters with Garlic Sauce. Mushrooms, garlic, lentils, quinoa, walnuts, and more come together in this lentil cake recipe. 

lentil cakes

These lentil patties are great for a tasty vegan lunch or dinner. They're also great for meal prepping! Here is a plant-based recipe that kids and adults can enjoy. 

This lentil fritters recipe is...

  • Vegan 
  • Vegetarian
  • Gluten-free
  • Dairy-free
  • Flavorful 
  • Great for meal prepping

How to Make Lentil Fritters with Garlic Sauce

lentil cakes
  1. Start by cooking your lentils as directed on the package. 
  2. In a saucepan, add oil, onion, garlic, and mushrooms. Stir occasionally. 
  3. Add in your nuts and pulse the mixture in a food processor until the walnuts form a powder. 
  4. Add the mushroom mixture and half the lentils to a bowl. Add in walnut powder and mix.
  5. Add your remaining lentils to the dough. Mix well. 
  6. Create 12-15 patties, and pan sear. 

Full measurements and directions can be found in the printable recipe card below. 

Lentil Fritters Variations

lentil patties

Change Up The Vegetables 

Feel free to add extra veggies to these lentil fritters. Any finely chopped vegetables can work well in this dish - carrots, bell peppers, and zucchini are all great additions.

Cook in the Air Fryer

Consider air-frying your lentil fritters instead of baking in the oven. Add a small bit of oil to the air fryer, and cook a few lentil patties at a time, making sure to leave space between them for the hot air to circulate.

Swap the Sauce

If you want to skip the garlic sauce, these fritters are perfectly tasty on their own. Try serving them with a simple squeeze of fresh lemon juice, salt, and pepper for a lighter preparation. Or experiment with other dipping sauces like a vegan cheese sauce, vegan alfredo sauce, or even this vegan Big Mac sauce.

FAQs

lentil patties

What can I do with leftover cooked lentils?

This lentil cake recipe has become my go-to way to use up leftover cooked lentils from other recipes like these masala lentils, lentil meatloaf, or this pasta salad with lentils.  

What do you serve with lentil fritters?

These vegan-friendly lentil fritters are perfect served with a creamy vegan pasta salad, a fresh vegan salad, or this summery tomato and peach salad.

Why are my fritters soggy? 

Most of the time, there are two potential reasons for soggy fritters: not enough dry ingredients or too many liquid ingredients. Eyeballing your measurements can make the fritters off-texture. Make sure to measure all your ingredients carefully!

What's the best way to reheat the lentil fritters? 

I have found reheating your lentil cakes in a pan on the stove provides the best texture. When you microwave the lentils, it can make them a bit soggy and rubbery. Slowly heating the lentil cakes on the stove allows the outside to crisp back up!

Interested in More Lentil Recipes?

Here are a few more of my favorite vegan lentil recipes:

Also worth trying: our vegan Greek pasta salad.

Recipe

lentil patties

Lentil Fritters with Garlic Sauce

5 from 7 votes
Whip up a batch of these flavorful Lentil Fritters with Garlic Sauce. Vegan friendly fritters are filled with lentils, garlic, and walnuts!
Print Pin Save
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 12 patties

Ingredients

Lentil cakes

  • 2 cups lentils cooked according to package directions
  • 1 tablespoon olive oil
  • ½ onion diced
  • 4 garlic cloves roughly chopped
  • 8 ounces mushrooms sliced
  • ½ cup quinoa cooked according to package directions
  • ½ cup walnuts or cashews
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon parsley dry or fresh
  • ¾ teaspoon salt
  • 1 tablespoon ground flax +2 tablespoon of water
  • 3 tablespoons water
  • 2 teaspoons soy sauce or tamari for gluten free

Garlic sauce

  • 1 cup soy milk or other plant based milk
  • 2 tablespoon nutritional yeast
  • 2 garlic cloves chopped, or 1 tablespoon garlic powder
  • 1 tablespoon cornstarch or another thickener
  • salt to taste
  • lemon juice to taste
US Customary - Metric

Instructions

Instructions for Lentil Cakes

  • Cook dry lentils in simmering water until tender. Drain. You will need 2 cups cooked.
    lentil cakes
  • Sauté the onion, garlic, and mushrooms in olive oil over medium heat for 5 minutes. Add a little water if it gets too dry. Turn heat down to low and cook until very tender and cooked through. Set aside.
    lentil patties
  • Blend the walnuts into a coarse flour. Pour that flour into a medium bowl.
    lentil patties
  • Add half of the lentils and the mushroom mixture, salt, spices, flax egg.
    lentil patties
  • Mix everything until it's well combined and forms a thick dough using a hand blender. Stir in the remaining whole lentils and quinoa.
    lentil patties
  • Using wet hands form into 12-15 little cakes.
    lentil cakes
  • Sear in a skillet, in a little oil, over medium heat-taking care to let them brown and form a crust before flipping.
  • Serve with garlic sauce.
    lentil cakes

Instructions for Garlic Sauce

  • Pour all the ingredients into a heated pan, whisking constantly until thickened-about 3-5 minutes. Then remove from heat.
    lentil cakes

Nutrition (Estimate per Serving)

Calories: 119kcalCarbohydrates: 13gProtein: 6gFat: 5gSaturated Fat: 1gSodium: 215mgPotassium: 296mgFiber: 4gSugar: 2gVitamin A: 166IUVitamin C: 3mgCalcium: 48mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Brown Rice Pilaf with White Beans, Shiitakes, and Spinach

by 3 Comments

This homey brown rice pilaf is loaded with nutritious flavor from white beans, shiitake mushrooms, and fresh spinach. This simple dish makes a delicious vegan dinner or hearty lunch.

brown rice pilaf being served

This brown rice pilaf is:

  • A hearty vegan meal - comfort food at its best!
  • Packed with protein and fiber
  • Ready in under an hour
  • Easy to make ahead, so it's perfect for meal prep.

Variations

This recipe is infinitely versatile. Instead of rice, you can swap in your own favorite grains like quinoa, wheat berries, or bulgur.

You can also swap out the white beans for cooked lentils, black-eyed peas, or chopped seitan to add an extra dose of protein.

Or add some heat with a minced jalapeño chile!

brown rice pilaf in a serving bowl

One-Dish Vegan

This recipe is from the amazing vegan cookbook, One-Dish Vegan by Robin Robertson. You can find it listed in the book as Brown Rice with White Beans, Shiitakes, and Spinach. It has been shared with permission of The Harvard Common Press.

For more ways to use brown rice, explore these Classic Rice Dishes.

Recipe

brown rice pilaf being served

Brown Rice Pilaf

5 from 3 votes
This hearty brown rice pilaf is packed with white beans, spinach, and shiitake mushrooms. It's loaded with nutritious flavor, and it's vegan too.
Print Pin Save
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil or ¼ cup water
  • 1 large sweet onion chopped
  • 3 garlic cloves minced
  • 8 ounces shiitake mushrooms stemmed and sliced, about 2 cups
  • 1 ¼ cups uncooked brown rice
  • 2 cups vegetable broth
  • salt and freshly ground black pepper to taste
  • 4 scallions chopped
  • 8 ounces baby spinach fresh
  • 1 ½ cups canned white beans drained and rinsed
  • 1 tablespoon fresh dill or basil minced
US Customary - Metric

Instructions

  • Heat the oil or water in a large saucepan over medium heat. Add the onion and cook until soft, about 7 minutes. Add the garlic and mushrooms and cook about 3 minutes or until the mushrooms are tender.
  • Stir in the rice and cook, stirring, for 1 to 2 minutes. Stir in the vegetable broth and bring to a boil. Reduce the heat, season with salt and pepper to taste, cover, and simmer for 35 minutes, stirring occasionally.
  • Uncover, and add the scallions and spinach, stirring until the spinach wilts. Stir in the beans and dill. Cook for 5 minutes longer, or until the broth is absorbed and the rice is tender. Taste and adjust the seasonings if needed. Serve hot.

Nutrition (Estimate per Serving)

Calories: 379kcalCarbohydrates: 71gProtein: 13gFat: 6gSaturated Fat: 1gSodium: 529mgPotassium: 1035mgFiber: 9gSugar: 4gVitamin A: 5687IUVitamin C: 21mgCalcium: 144mgIron: 5mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Enlightened Miso Power Bowl

by 2 Comments

This Enlightened Miso Power Bowl is a fun recipe that will keep your energy high for hours. Miso is a fermented food that aids in digestion and adds a wonderful umami flavor to foods. If you are new to miso, Orange-Maple Miso Dressing is a great way to incorporate it into your diet. It's a great gluten-free, nut-free, refined sugar–free, and soy-free option! Recipe and photo from The Oh She Glows Cookbook* by Angela Liddon. [Read more...]

50+ Healthy Vegan Dinner Ideas

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healthier VEGAN dinner recipes

If you're looking for a tasty vegan dinner, you've just hit the jackpot! From mushroom steaks to salads to enchiladas and Indian-inspired dishes like vegan chana masala or Madras lentils, there's something for everyone in this list of 50+ healthy vegan dinner ideas.

50+ Healthy Vegan Dinner Ideas

From mushroom steaks to salads to enchiladas, there's something for everyone in this list of 50+ healthy vegan dinner ideas.

I hope you've found the perfect healthy plant based dinner here! For more creative recipes, check out these ideas:

Also try: our Garlicky Grainy Mustard Vinaigrette.

Also try: our Zucchini With Mint.

Also try: our vegan sloppy joes.

Also try: our vegan pot pie casserole.

Also try: our cauliflower fried rice.

Sweet Potato Stew

by 1 Comment

Served with rice or quinoa, this healthy dish is balanced and tasty. Sweet Potato Stew is a recipe that will please the whole family.

Recipe

Sweet Potato Stew

4.50 from 2 votes
Served with rice or quinoa, this healthy dish is balanced and tasty. Sweet Potato Stew is a recipe that will please the whole family.
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Total Time: 1 hour
Servings: 4

Ingredients

  • 1 onion
  • 4 sweet potatoes
  • 2 cloves garlic
  • 1 can diced tomatoes
  • 1 cup spinach
  • 1 can coconut milk
  • 1 teaspoon curry
  • 1 teaspoon cumin
  • a little olive oil
  • salt and pepper
US Customary - Metric

Instructions

  • Chop the onion. Peel the sweet potato and cut into cubes.
  • Cook the onion and garlic cloves in oil for about 5 minutes over medium high heat.
  • Add sweet potato and cook for another 5 minutes.
  • Add the tomato, spinach, coconut milk, and spices and mix together. Simmer 30 minutes.
  • Salt and pepper to taste.

Nutrition (Estimate per Serving)

Calories: 460kcalCarbohydrates: 59gProtein: 7gFat: 24gSaturated Fat: 21gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 294mgPotassium: 1315mgFiber: 11gSugar: 17gVitamin A: 33090IUVitamin C: 23mgCalcium: 139mgIron: 5mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

 

Fresh Chickpea Buddha Bowl

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A buddha bowl is a healthy meal composed of various vegetables layered over a base of grains. This Chickpea Buddha Bowl recipe uses quinoa for its base.

 

 

Recipe

Fresh Chickpea Buddha Bowl

Fresh Chickpea Buddha Bowl

5 from 1 vote
A buddha bowl is a healthy meal composed of various vegetables layered over a base of grains. This Chickpea Buddha Bowl recipe uses quinoa for its base.
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Total Time: 30 minutes
Servings: 2

Ingredients

  • 1 red onion sliced
  • 1 pepper sliced
  • 1 cup canned chickpeas rinsed and drained
  • 6 mini bok choy
  • 1 pinch cumin
  • 1 pinch turmeric
  • 1 pinch ground coriander seeds
  • ⅔ cup cooked quinoa
  • ½ cup sprouts
  • 1 teaspoon parsley
  • 1 teaspoon sesame oil
  • 1 tablespoon canola oil
  • ½ tablespoon rice vinegar
  • salt and pepper
US Customary - Metric

Instructions

  • Preheat the oven to 450°F.
  • In a bowl, mix the onion, pepper, chickpeas, and bok choy with a dash of olive oil, a pinch of cumin, another of turmeric and another of ground coriander seeds.
  • Place the vegetables on baking sheet and bake for 20 minutes.
  • In a large bowl, arrange all ingredients, starting with quinoa. Then add vegetables, sprouts, and parsley.
  • Mix the oil with the rice vinegar, and sprinkle the Buddha bowl lightly with salt and pepper.

Nutrition (Estimate per Serving)

Calories: 581kcalCarbohydrates: 85gProtein: 46gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 6gTrans Fat: 1gSodium: 1873mgPotassium: 6677mgFiber: 32gSugar: 33gVitamin A: 112630IUVitamin C: 1139mgCalcium: 2707mgIron: 22mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

 

Vegan Pizzadillas (Pizza + Quesadilla)

by 2 Comments

This recipe for Vegan Pizzadillas, a fast and fun dinner idea, is a mash-up of pizza and quesadillas. Basically, you're filling soft taco-size tortillas with the kinds of ingredients you'd use for making pizza-marinara sauce, vegan cheese, and lots of veggies. And you can just wing it as far as measurements, too.

About the Recipe

For a one-person meal, cut the recipe in half. All you need to complete this meal is a substantial salad with some cooked quinoa, beans or chickpeas, and/or sunflower seeds for a protein boost. This serves 2 hungry people or 4 moderately (1 or 2 pizzadillas per serving). Photos by Hannah Kaminsky.

[Read more...]

Tempeh Buddha Bowl with Squash

by Leave a Comment

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

 

Recipe

Tempeh Buddha Bowl with Squash

Tempeh Buddha Bowl with Squash

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

Ingredients

Marinated Tempeh

Vinaigrette

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

Buddha Bowl

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

Instructions

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

Nutrition (Estimate per Serving)

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

 

Healthy Carrot Muffins - vegan, gluten-free

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These Healthy Carrot Muffins are loaded with nutritious veggies and packed with flavor from fresh carrots,  coconut, walnuts, and raisins. Plus, they're completely vegan, gluten-free, and ready to eat in under 30 minutes. What's not to love?

healthy carrot muffins being served on a platter

vegan baking substitutions cheat sheet

I absolutely love muffins! They’re at the top of my sweets list - right up there with cupcakes. And it's completely  acceptable to eat them for breakfast. What's not to love?

Blueberry-Banana muffins have always been one of my favorites. But lately I've been experimenting with veggie-packed muffins as well - like these healthy pumpkin muffins that I created last Fall.

That's one thing I really love about working with muffin and cupcake batter, the flavors are basically only limited by your imagination.

And so I wanted to create a healthy-ish muffin, featuring one of my own favorite veggies... carrots.

These healthy carrot muffins are:

  • Quick & Easy to make in just 30 minutes
  • Loaded with nutritious veggies, so you can indulge guilt free!
  • 100% vegan and vegetarian
  • Gluten-Free
  • Dairy-Free

These vegan carrot muffins are loaded with flavor from coconut flakes, carrots, raisins, and walnuts. Gluten-free quick oats give them a whole lot of texture, yet they’re still light and fluffy.

They make a great healthy vegan breakfast, or even a guilt-free dessert.

close up of vegan carrot muffins with carrots, raisins, and walnuts

Tips for Perfect Vegan Carrot Muffins

Coconut Oil. I use coconut oil as a substitute for butter in many of my vegan recipes. In addition to being vegan-friendly, it's a lighter alternative to butter and other heavy oils. Plus, it adds a great coconut flavor to the muffins. (If you want to see how I vegan-ize everything, you can grab my free baking substitution cheat sheet here!)

Coconut Sugar. Readers often ask me - is coconut sugar better than regular sugar? Coconut sugar is also called coconut palm sugar. It comes from dehydrated coconut palm.

It’s loaded with more vitamins and minerals than white table sugar. It’s a nutritional super-food that can help lower your blood sugar and keep your gut healthy. Read more about it here.

So it's a great healthy substitute for regular sugar, and I do use it when I think the flavor will be a nice complement to the recipe. Like these carrot muffins!

Use a cookie scoop. Using an ice cream scooper or a dedicated cookie scoop (called "dishers" by professional bakers) makes it so much easier to handle the muffin batter. And you get uniformly sized muffins, so they all cook at the same rate!

Watch for gluten-free brands. To keep this recipe gluten-free, make sure you select a gluten-free baking flour and a gluten-free brand of quick oats. Some of them have unexpected gluten!

using a cookie scoop to fill muffin tins

How to Make Healthy Carrot Muffins

You won't believe how easy it is to cook up this healthy vegan carrot muffins in less than 30 minutes!

Start by preheating the oven to 350 degrees F.

Combine gluten-free flour, sugar, quick oats, salt, and baking powder in a large bowl and make a well in the center.

mixing together the dry ingredients for healthy carrot muffins

In a small bowl - whisk up your "flax eggs". To make a flax egg - you simply whisk together 3 tablespoons of water and a tablespoon of ground flax seed. (Print my free vegan baking substitution sheet for a handy reminder!)

Mix in coconut oil, water and vanilla extract. Pour the wet ingredients into the well you made in the flour mixture and stir until combined.

Fold in the raisins and walnuts.

adding the raisins to carrot muffin batter

Then the coconut flakes.

folding coconut into carrot muffin batter

And finally add in the shredded carrots.

adding carrots to the vegan carrot muffin batter

Fold the carrot muffin batter together until it's well combined.

mixing the batter for healthy carrot muffins

Grease muffin tins with non-stick spray. You could also use mini-muffin tins to make bite-sized carrot muffins.

Scoop the batter into the muffin tins, filling them each three-quarters of the way full.

filling muffin tins with carrot muffin batter

Bake the carrot muffins for 15-18 minutes until the muffins are golden and a toothpick inserted into the center comes out clean.

coconut carrot muffins being served

Let the muffins cool completely before serving.

If you want to make these muffins a bit fancier, you can drizzle them with a simple brown sugar glaze. Just whisk together brown sugar with a bit of soy or almond milk.

You could even sprinkle them with extra coconut flakes for more flair!

If you love these healthy carrot muffins, check out some of my other favorite muffin recipes:

Happy baking! Looking for a vegan honey alternative to sweeten your muffins or drizzle on top? Try our vegan apple honey.

vegan baking substitutions cheat sheet

Recipe

Healthy Carrot Muffins - Vegan and Gluten-Free

5 from 1 vote
These Healthy Carrot Muffins are loaded with nutritious veggies and packed with flavor from fresh carrots,  coconut, walnuts, and raisins. Plus, they're completely vegan, gluten-free, and ready to eat in under 30 minutes. What's not to love?
Print Pin Save
Prep Time: 10 minutes
Cook Time: 18 minutes
15 minutes
Total Time: 28 minutes
Servings: 18 muffins

Ingredients

Supplies Needed:

  • muffin tins
  • cookie scooper optional

Ingredients:

US Customary - Metric

Instructions

  • Preheat oven to 350°F.
  • Combine flax eggs, coconut oil, water and vanilla and stir. Set aside wet ingredients.
  • In a separate bowl, combine the flour, sugar, oats, salt, baking powder, raisins, coconut flakes, carrots and walnuts. Make a well and add the wet ingredients to the bowl, and combine.
  • Spray muffin tins with non-stick spray.
  • Scoop muffin batter into the muffin tins, filling each ⅔ of the way full.
  • Bake for 15-18 minutes, until edges start to brown and mixture is no longer wet looking.
  • Let cool for a few minutes then remove from pan.

Video

Notes

  1. Please note that some brands of quick oats contain gluten, added during processing. Look for a brand labeled as gluten-free.
  2. To make a flax egg, whisk together 3 tablespoon water and 1 tablespoon ground flax meal. This is a great substitute for traditional eggs in baking.

Nutrition (Estimate per Serving)

Calories: 191kcalCarbohydrates: 27gProtein: 2gFat: 9gSaturated Fat: 5gSodium: 58mgPotassium: 175mgFiber: 3gSugar: 11gVitamin A: 1190IUVitamin C: 0.7mgCalcium: 35mgIron: 1.1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Also try: our Vegan Halloween Cupcakes.

Chickpea and Sweet Potato Burger

by Leave a Comment

Sweet potato and chickpeas blend into a smoky, hearty patty that bakes up firm and satisfying - no frying required. These Chickpea and Sweet Potato Burgers are easy to make ahead and reheat beautifully.

Chickpea and sweet potato burger stacked vertically

Key Ingredients & Substitutions

  • Sweet potato. Roasted sweet potato gives the patties their natural sweetness, moisture, and binding power. One medium sweet potato yields about 1 cup of flesh once cooked and peeled. You can also use leftover baked sweet potato to save time. Butternut squash works as a substitute with a slightly more neutral flavor.
  • Chickpeas. A 540 ml (about 19 oz) can of chickpeas provides the bulk and protein that makes these patties substantial. Make sure they're well-drained and rinsed before going into the food processor - excess moisture leads to soggy patties. Love chickpeas? Try these Vegan Chickpea Patties too.
  • Barbecue sauce. This is where most of the flavor comes from. Use your favorite vegan BBQ sauce - smoky, sweet, or spicy all work well. Homemade or store-bought, just make sure it's vegan (most are, but worth checking the label).
  • Chili seasoning. Adds warmth and depth to complement the BBQ sauce. Use a mild blend for a family-friendly burger, or go with a spicier mix if you like heat. You can also swap in a combination of cumin, smoked paprika, and garlic powder.
  • Breadcrumbs. The binder that helps the patties hold their shape. Regular or panko both work. For gluten-free, use certified gluten-free breadcrumbs or finely crushed gluten-free crackers.

Helpful Tips

Don't over-process the mixture. The food processor is key for getting a uniform, pliable mixture - but stop before it becomes completely smooth. A little texture from the chickpeas helps the patties hold together and gives them a more satisfying bite.

Chill before baking. After forming your patties, freeze them for at least 15 minutes before they go in the oven. This firms them up so they don't fall apart when you transfer them to the baking sheet, and helps them hold their round shape during baking.

Watch your sweet potato moisture. Once you've cooked and peeled the sweet potato, let it cool fully before using. If it seems particularly moist, blot it gently with a paper towel. Too much moisture is the main reason patties come out soft instead of firm.

Use wet hands to shape the patties. The mixture can be a little sticky. Lightly wetting your hands before forming each patty makes it much easier and gives you cleaner edges.

Make them ahead. These patties are great for meal prep - form them, wrap individually, and refrigerate for up to 2 days before baking. Or bake a full batch and refrigerate the cooked patties for quick weeknight dinners.

Variations

  • Spicy version. Add ½ teaspoon of cayenne pepper or a tablespoon of sriracha to the food processor for a burger with real heat.
  • Smoky BBQ. Use smoked BBQ sauce and add a teaspoon of smoked paprika for an extra layer of smoky flavor throughout.
  • Black bean swap. Replace the chickpeas with a well-drained can of black beans for a slightly different texture and earthier flavor profile - similar to these Vegan Chipotle Black Bean Burgers.
  • Add roasted corn. Fold in ¼ cup of roasted corn kernels after processing for a sweet, smoky burst in every bite.
  • Gluten-free. Swap the breadcrumbs for certified gluten-free breadcrumbs and serve on a gluten-free bun or in a lettuce wrap.
  • Herb boost. Stir in 2 tablespoons of finely chopped fresh cilantro or parsley after processing for brightness.

Serving Ideas

Stack these on toasted hamburger buns with the classic lineup - vegan mayo, lettuce, sliced tomato, and pickles. The smoky-sweet flavor of the patty pairs especially well with a tangy sauce, so don't skip it. A creamy Easy Vegan Coleslaw on the side adds the perfect crunch.

They're also wonderful served without bread - break a patty over a grain bowl or hearty green salad with a drizzle of BBQ sauce or tahini dressing. If you're feeding a crowd, put out a spread of toppings and let everyone customize their own burger.

Storing & Freezing

Cooked patties keep well in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven for about 10 minutes, or in a skillet over medium heat for a few minutes per side. Avoid the microwave - it softens the texture.

These patties freeze well. Let them cool completely after baking, then freeze in a single layer before transferring to a freezer bag with parchment between each patty. They'll keep for up to 2 months. Reheat from frozen in a 350°F oven for about 15-18 minutes until heated through.

Chickpea and sweet potato burger on a plate

More Vegan Burgers & Patties

If you loved this recipe, here are a few more vegan burgers to try:

Recipe

Chickpea and sweet potato burger on a plate

Chickpea and Sweet Potato Burger

4.83 from 17 votes
These Chickpea and Sweet Potato Burgers are smoky, hearty, and satisfying — baked (not fried) and easy to prep ahead for quick weeknight dinners.
Print Pin Save
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 45 minutes
Servings: 5 burgers

Ingredients

US Customary - Metric

Instructions

  • Preheat the oven to 400°F. Pierce the sweet potato a few times with a fork and bake for 45–50 minutes until completely tender. (Alternatively, microwave on high for 8–10 minutes.) Once cool enough to handle, peel and measure out 1 cup of flesh.
  • Reduce the oven temperature to 350°F and line a baking sheet with parchment paper.
  • Add the sweet potato flesh, chickpeas, barbecue sauce, salt, chili seasoning, and breadcrumbs to a food processor. Pulse until the mixture is uniform and holds together — stop before it becomes completely smooth. Scrape down the sides as needed.
  • With lightly wet hands, divide the mixture into 5 equal portions and shape into round patties about ½ inch thick. Place on the prepared baking sheet and freeze for 15 minutes to firm up.
  • Bake for 30 minutes, flipping carefully at the 15-minute mark, until the patties are firm and lightly golden on both sides. Let cool for 5 minutes before serving.
  • Toast the hamburger buns. Spread vegan mayo on the inside of each bun, then stack with a patty, lettuce, tomato, and pickles. Serve immediately.

Nutrition (Estimate per Serving)

Calories: 145kcalCarbohydrates: 27gProtein: 5gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 227mgPotassium: 142mgFiber: 2gSugar: 4gVitamin A: 3774IUVitamin C: 1mgCalcium: 70mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Easy Curried Sweet Potatoes and Tofu

by 3 Comments

Once you have your sweet potatoes ready, this delicious curried combo recipe made with tofu and greens comes together quickly. Serve with cooked quinoa or couscous or a fresh flatbread, and a simple salad of tomatoes, bell peppers, and cucumbers. Stir some coconut yogurt and chopped cilantro into the salad to make it almost like a raita, a perfect accompaniment!

[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...]

Vegetarian Chili with Corn and Soy Beans

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Here is a tasty recipe for a small budget. This simple Vegetarian Chili with Corn and Soy Beans can be prepared in a single saucepan in an hour!

vegetarian chili with corn and soy beans in an orange bowl
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Chili is a classic dish, a thousand times reinvented. The comforting flavors of spices and vegetables can be varied in countless ways, but chili always remains one of the best comfort foods of all time. Eating a warm bowl of chili is always a special treat!

If you want to spoil yourself a little bit more, serve your chili with a vegetable sour cream, avocado, fresh tomato cubes, and organic corn chips. But this vegetarian chili is honestly so tasty that you can eat it plain!

This Vegetarian Chili with Corn and Soy Beans recipe is...

  • Vegan
  • Vegetarian
  • Easy to make
  • Versatile
  • Budget-friendly

How to Make Vegetarian Chili with Corn and Soy Beans

  1. In a saucepan, heat the oil, and brown the onion and garlic.
  2. Add the rest of the ingredients and stir until well combined.
  3. Simmer on the stove for 1 hour. Taste and rectify the seasoning as needed.

Full directions for how to make Vegetarian Chili with Corn and Soy Beans are in the printable recipe card below.

Vegetarian Chili with Corn and Soy Beans FAQs

Can I freeze vegetarian chili?

Yes, you can store your vegetarian chili for up to 3 months in the freezer. I like to store mine in single servings so I can easily reheat only the amount I need to eat. When you're ready to eat your chili again, simply reheat it in the microwave or on the stove until deliciously warm.

How can I use up leftover vegetarian chili?

You can serve this chili as a garnish on fries, on nachos, on a baked potato, on a veggie dog, on mac & cheese, or even in a sloppy joe! The possibilities are endless when you have a creative imagination.

Also try: our Vegan Sloppy Joes With Pinto Beans And Quinoa.

Recipe

Vegetarian Chili with Corn and Soy Beans

4.50 from 2 votes
Here is a tasty recipe for a small budget. This simple Vegetarian Chili with Corn and Soy Beans can be prepared in a single saucepan in an hour!
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Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 3 garlic cloves chopped
  • 1 can diced tomatoes 28 oz, drained
  • 1 can crushed tomatoes 28 oz
  • 2 tablespoon tomato paste
  • 1-2 tablespoon chili spice
  • 1 tablespoon ground cumin
  • 1 tablespoon ground coriander
  • 1 tablespoon sugar
  • ¾ cup frozen corn kernels
  • ¾ cup red kidney beans from a can, rinsed and drained
  • ¾ cup thawed frozen soy beans edamame
US Customary - Metric

Instructions

  • In a saucepan, heat the oil over medium high heat. Brown the onion and garlic for 1-2 minutes.
  • Add the rest of the ingredients and stir until well combined.
  • Simmer on the stove for 1 hour. Taste and rectify the seasoning as needed.

Nutrition (Estimate per Serving)

Calories: 284kcalCarbohydrates: 48gProtein: 13gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 288mgPotassium: 1449mgFiber: 16gSugar: 16gVitamin A: 10840IUVitamin C: 27mgCalcium: 180mgIron: 10mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

21 Vegan Hot Beverages for Cold Weather

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Whether you need to cozy up with a book and a blanket, or you are having a family get together for the holidays, this list of vegan hot beverages for cold weather has everything you need.

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When the days start getting shorter, and the temperatures start to drop, it's nice to have a nice warm mug in your hands. Hot beverages are a large part of that cozy feeling in cold weather.

Many popular coffee house drinks aren't vegan, but you should not have to miss out on these treats when the chill hits the air. That is why I've collected this list of vegan hot beverages for cold weather.

Vegan Hot Chocolate

Hot Beverages

There is no better place to start a list of hot beverages than hot chocolate. This Vegan Hot Chocolate is extra rich and creamy because of the addition of arrow root. Give this one a try!

Chai Tea Latte

hot Beverages

Sometimes chai just hits the spot. The spices that are used for chai are perfect for the fall and holiday season. This recipe tells you how to make a chai concentrate so that you can keep in the refrigerator and have this delicious Chai Tea Latte whenever you want.

Pumpkin Spice Latte

hot beverages

Every autumn, people lose their minds over pumpkin spice everything. For the pumpkin spice-loving vegan, here is a great recipe for a Pumpkin Spice Latte that is karma friendly. For some people, it is not fall until they have their pumpkin spice latte, so welcome to autumn!

Slow Cooker Spiced Cider

hot beverages

No list of hot beverages is complete without a spiced apple cider recipe. This recipe is great because you make it in a slow cooker. That means that this Slow Cooker Spiced Cider is not only easy to make, but it also makes your house smell great while it is cooking.

Peanut Butter Hot Chocolate

hot beverages

Nothing goes together quite as well as chocolate and peanut butter. This warm drinkable hot chocolate with peanut butter in it is decadent and delicious. Peanut Butter Hot Chocolate is a rich beverage, so go easy!

London Fog Latte

hot beverages

The distinct taste of bergamot is what makes Earl Grey tea so great. This London Fog Latte is essentially an Earl Grey vanilla latte. It's a great drink for when it's cold outside and you want to curl up with a good book.

Caramel Macchiato

hot beverages

Caramel Macchiatos is like a dessert in a cup. The vegan caramel sauce is great. With this vegan version, you don't have to miss out on your favorite coffee drink ever again.

Cranberry Mulled Cider

Hot Beverages

This Cranberry Mulled Cider is a variation on the traditional spiced cider. The addition of cranberry juice makes this a tart little taste of fall. This would be a great beverage for a party or a family get together. You can make it in a slow cooker, which makes it even easier to serve hot.

Peppermint Hot Chocolate

hot beverages

Peppermint is the official taste of the Christmas season. There is nothing better than clutching a hot cup of Peppermint Hot Chocolate when it is snowing outside. Here is a great vegan version that we hope will warm your heart this holiday season.

Peppermint Chocolatte

vegan peppermint chocolatte

This Peppermint Chocolatte is the perfect coffee to get you in the holiday spirit. It's a festive blend of rich coffee, hot chocolate, and peppermint syrup-all topped off with whipped cream and crushed peppermints. It's easy, fun, and pretty enough for a party. Plus, it's 100% vegan and dairy-free!

Peppermint Mocha

hot beverages

This Peppermint Mocha is the flavor of the holiday season with the caffeine kick of coffee. Now, when you crave this holiday classic, you can have it in the comfort of your own home. We hope that you enjoy this seasonal favorite!

Apple Cider Vinegar Cinnamon Tea

hot beverages

This Apple Cider Vinegar Cinnamon Tea is great for detoxification or when you are sick. This is like a cinnamon hot toddy, but you trade the alcohol for apple cider vinegar. When the colder months get you under the weather, this is the drink that you need.

Vegan Hot White Chocolate

Hot beverages

This is an ingenious way to make Vegan Hot White Chocolate. The recipe uses cocoa butter and a special blend of almonds, cashews, and oats to make the milk. These ingredients absorb the cocoa butter and give the drink its thick and rich body. We hope you enjoy it!

Maple Cinnamon Chamomile Tea Latte

hot beverages

This Maple Cinnamon Chamomile Tea Latte is a delicate tea latte that uses chamomile, maple, and cinnamon for a nice light flavor. It's great for dunking cookies too.

Vegan "Bulletproof" Coffee

hot beverages

For those who are vegan and want to try the ketogenic diet, this Vegan "Bulletproof" Coffee is a perfect breakfast. The recipe calls for sugar (which is decidedly not keto), but you could use another sugar substitute instead. The recipe only includes coffee and coconut oil, but for those that like cream in their coffee try coconut milk. When you combine this coffee drink in the blender, it will have a nice frothy top like a latte!

Tomato Tea

hot beverages

This Tomato Tea is somewhere between a tomato soup and a warm bloody mary. It is intended to help fight colds, but it would be a great beverage on a cold day as well.

Gingerbread Hot Chocolate

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This is a hot chocolate recipe with the spices of gingerbread. Gingerbread Hot Chocolate is a rich beverage that's perfect for those chilly nights during the holidays. This would be a perfect accompaniment for vegan ginger cookies.

Matcha Latte

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This is a simple green tea Matcha Latte. You can blend it in a blender with a little coconut oil to get a nice frothy top. This latte is a great way to warm up, and it's also loaded with antioxidants.

Ginger Turmeric Tea

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This is a great and simple tea for those who associate pain with the onset of colder weather. This Ginger Turmeric Tea is loaded with good stuff that will help reduce inflammation. We hope that this tea soothes your pain and your soul this fall.

Vegan Chia Horchata

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Horchata is the seasoned drink of Latin origin. The traditional recipe uses nuts or rice in the drink, so it is an easy beverage to make vegan. This recipe is basically warm seasoned vanilla almond milk with chia seeds instead of rice. This Vegan Chia Horchata is a very comforting and filling drink.

Golden Milk Latte

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Golden Milk Latte is another great warm drink for the person that has pain due to cold weather. This is vanilla almond milk infused with Turmeric, ginger, cinnamon, and just a pinch of black pepper (to help the body use the curcumin in the turmeric better). This is a delicious and healthy drink that will really warm you up this fall and winter!

For even more delicious winter beverage options go check out these belly-warming fall coffee drinks.

12+ Tasty, Healthy Vegan Farro Recipes

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Here are a dozen tasty and healthy vegan farro recipes. This nutty, hearty grain has joined other recently revived ancient grains like quinoa, einkorn, kañiwa, and teff in the modern kitchen. Filled with fiber and high in iron, you'll want swap it in for rice and barley in all kinds of dishes. Make sure to see our guide on How to Cook Farro for more tips, and be inspired by the recipes ahead.

Farro-Stuffed peppers

Super-Quick Grain-Stuffed Peppers (shown at top): Once you stuff the pilaf into prepared peppers, you need not even cook or bake them any further. For these, we used a delicious porcini-flavored quick-cooking farro pilaf mix, for those of you who are in a hurry.

Farro asparagus salad recipe

Spring Farro Asparagus Salad: A delicate blend of the farro, asparagus, radishes, edamame, and peppers, this is good served as a side-by-side entrée with a warm or cold bean dish. Leftovers are excellent for the next day's lunch for home or work.

Artichoke Farro by Kim Lutz

Artichoke Farro: Farro is a favorite grain in Italian cuisine, so it's a natural partner for artichokes-another Italian favorite - in this simple pilaf by Kim Lutz.

Baked Farro with Tomatoes & Herbs by Isa Moskowitz and Terry Romero

Baked Farro with Tomatoes & Herbs: Contributed by Isa Moskowitz and Terry Romero, this comforting and easy tomato and herb-drenched baked farro casserole may bump your favorite pasta bake down a notch or two.  

Farro & Eggplant with Sun Dried Tomato Pesto: Farro is tossed with a zesty sun-dried tomato and walnut pesto and pan-fried eggplant. It cooks up in just 30 minutes and can be enjoyed warm or cold, so it's great for meal prep too.

Barley or farro with almonds and apricots1

Barley or Farro Salad with Apricots and Almonds: Here's a simple Middle-Eastern inspired salad whose slight sweetness makes it a good foil for other Middle Eastern specialties like hummus, tabbouli, and baba ghanouj. 

Mediterranean Farro Salad from Budget Bytes

Photo: Budget Bytes

Mediterranean Farro Salad with Spiced Chickpeas: A recipe from Budget Bytes, this salad features a classic tomato and cucumber combo, seasoned and sautéed some chickpeas. It's topped it off with a creamy tahini dressing. 

Garlicky Farro with Mushrooms

Photo: Blissful Basil

No-Fuss Garlicky Farro with Sautéed Mushrooms: From Blissful Basil, this farro dish is super-easy, with minimal chopping, cookware, and ingredients required. It's a comforting kind of main dish you'll love at the end of a busy day. 

Farro and white bean veggie burger by Sharon Palmer

 Photo: Sharon Palmer

Farro and White Bean Veggie Burgers by Sharon Palmer are amazing! Says Sharon "Homemade veggie burgers, such as these savory farro and white bean burgers, are leaps and bounds above frozen varieties when it comes to taste. And they're not as hard to make as you think." 

Vegan Farro Risotto from Food 52

Photo: Food 52 / Vibrant Plate

Vegan Farro Risotto: This risotto-style creation is by Food 52 contributor Vibrant Plate. Embellished with leek, carrot, and zucchini, it makes for a simple and satisfying dinner entree. 

Farro Buddha Bowl from Small Bites

 Photo: Small Bites

Asian-Style Farro Buddha Bowl with Crispy Baked Tofu from Small Bites helps you stick to your healthy eating goals! This Farro Buddha Bowl is packed with veggies, protein, and Asian-inspired flavors.

Vegan Farro Mujardara from Whisk and Shout

Photo: Whisk and Shout

Vegan Farro Mujadara is an inspired idea from rom Whisk and Shout. The Middle Eastern classic combines lentils with either rice or bulgur; so why not try it with Farro? It becomes heartier than ever.

Also try: our tabbouleh.

Farro and Hearty Greens Soup from Letty's Kitchen

Photo: Letty's Kitchen

Also try: our Cream Of Asparagus Soup.

Also try: our Creamy Pasta With Asparagus And Peas.

Farro and Hearty Greens Soup: Finally, from Letty's Kitchen, this savory farro and hearty greens soup is a delicious cold weather favorite of Letty's family, and she's betting that you'll love it as much as they do.