Have a fabulous celebration with these mashed potatoes and gravy, a must-have on the dinner table during the holidays - they're a welcome addition for both vegan Thanksgiving and Christmas dinner menus. Try some of the variations for both recipes and make it even more fun! Contributed by Beverly Lynn Bennett, from The Complete Idiot's Guide to Vegan Living*. Photos by Hannah Kaminsky.
Search Results for: roasted
Coconut Creamed Corn
The flavors of corn and coconut are deliciously compatible. This is a wonderful way to use fresh corn when it's abundant, and the novelty of having it on the cob or roasted has worn off. The most time-consuming part of this, by which I mean all of 5 minutes or less, is stripping the corn kernels off the cob. Photos by Hannah Kaminsky of Bittersweet. [Read more...]
Stewed Spaghetti Squash
Spaghetti squash is a "fun" vegetable if ever there was one. This unique squash is delicious as well as entertaining, with its spaghetti-like flesh. Serve as a side dish with grain pilafs that include quinoa or wild rice. Complete the meal with a simple salad. Photos by Rachael Braun. [Read more...]
Vegan Cheddar and Broccoli Rice Casserole
This is reminiscent of those old-fashioned casseroles you'd find in those spiral-bound community cookbooks. But hey, there's a reason why these kinds of comfort casseroles are so popular. Now, with meltable non-dairy cheese, there's a way to make them vegan. With plenty of broccoli and parsley along with brown rice, this is wholesome as well as somewhat addictive! Make sure to have your brown rice cooked ahead of time, and this whole enterprise becomes a snap. Since you have the oven going at 400º F., consider roasting a pan of root vegetables to go with this.
Tempeh, Cauliflower, and Cashew Curry
Even those who aren't quite sold on tempeh will be enticed by this delectable, veggie-filled curry. Cauliflower, potatoes, plenty of spices, and tasty cashews add up to a colorful and warming stew. Photos by Evan Atlas.
Pasta Puttanesca (Pasta with Olive Sauce)
The simplicity of this Neopolitan recipe belies its luscious flavor. Studded with green and black olives and a generous helping of ripe tomatoes, this is a quick pasta dish that's perfect for a summer evening. You can enjoy it any time of year, though, so long as you can use flavorful tomatoes. Serve with a green vegetable and a big salad of mixed greens tossed with chickpeas or other beans. Use good olives that come pre-pitted from your market's olive bar. Photos by Hannah Kaminsky.
Hummus, Cucumber, and Avocado Wrap
Creamy hummus, crisp cucumber, and buttery avocado come together in this fresh, no-cook wrap that's perfect for lunch or a light dinner. It's simple, satisfying, and proof that a handful of good ingredients can carry a meal.
There are days when turning on the stove feels unnecessary. That's where this vegan wrap earns its keep.
It's cool, crisp, and layered with texture - the kind of lunch you can throw together in minutes but still feel good about eating. The hummus brings savory depth, the cucumber adds crunch, and the avocado makes everything feel a little more substantial. Wrapped up tightly in a soft tortilla or flatbread, it's portable, practical, and surprisingly filling.
What I like most about this combination is how balanced it feels. Nothing competes. The flavors are clean and straightforward, which makes it easy to customize depending on what you have on hand. It's the kind of recipe that fits seamlessly into busy days - and one you'll likely memorize after making it once.
It goes especially well with quinoa tabbouli, or any potato salad. Or you can feel free to serve this up all on its own! Photos by Lori Maffei.
This Hummus, Cucumber, and Avocado Wrap Is…
- Completely no-cook, perfect for warm days
- Creamy and crunchy with great texture contrast
- Plant-based and dairy-free
- Easy to customize with extra vegetables or greens
- Ready in under 15 minutes
Key Ingredients & Substitutions
Hummus - Use your favorite variety - classic, roasted garlic, or even a lemon hummus all work well. The hummus acts as both flavor base and "glue" to hold everything together. You can even make your own homemade hummus!
Substitution tip: If you don't have hummus, mashed white beans with olive oil, lemon juice, and salt make a great, quick stand-in.
Cucumber - Thinly sliced cucumber adds freshness and crunch. English cucumbers are ideal since they have fewer seeds and thinner skins, but standard cucumbers work as well.
Avocado - Ripe, but still slightly firm, avocado slices provide creaminess and make the wrap more satisfying.
Tortillas or Wraps - Large flour tortillas are easiest to roll tightly, but whole wheat or spinach wraps work nicely too.
Optional Add-Ins - Baby spinach, arugula, shredded carrots, sliced red onion, or a squeeze of lemon juice all complement the base ingredients without overpowering them.
Variations
- Turn It Into a Bowl - Skip the tortilla and layer everything over greens or grains for an easy hummus bowl.
- Spice It Up - Spread a thin layer of harissa or add some crushed red pepper flakes for gentle heat.
- Make It Mediterranean - Add sliced olives, chopped tomatoes, and a sprinkle of dried oregano.
- Add Protein - Layer in baked tofu strips or chickpeas for extra protein power.
Storing the Wraps
These wraps are best enjoyed fresh, but with a little care, you can prep them ahead.
Short-Term Storage (Up to 24 Hours):
If making in advance, wrap them tightly in parchment paper or foil and store in the refrigerator. The key is minimizing air exposure to prevent the avocado from browning. A light squeeze of lemon over the avocado before rolling helps slow oxidation.
Ingredient Prep Option:
For the freshest texture, you can prep the components separately - slice the cucumber, mash or slice the avocado (with lemon), and portion the hummus - then assemble just before eating. This keeps everything crisp and vibrant.
Avoid Freezing:
These wraps don't freeze well. The cucumber releases water and the avocado changes texture once thawed, which can make the wrap soggy.
If packing for lunch, keep it chilled with an ice pack and slice just before serving for the neatest presentation.
Recipe
Hummus, Cucumber, and Avocado Wrap
Fresh and easy hummus, cucumber, and avocado wrap made with simple ingredients and no cooking required. A creamy, crunchy plant-based lunch ready in minutes.
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Servings: wrap
Ingredients
- 1 whole-grain tortilla
- 2 tablespoon hummus homemade or store-bought
- ¼ medium cucumber thinly sliced, adjust amount to taste
- ½ small tomato thinly sliced, adjust amount to taste
- ½ avocado peeled, pitted, and sliced
- ½ cup mixed greens such as romaine or baby spinach, thinly shredded
Instructions
- Place the tortilla on a plate or cutting board.
- Spread generously with hummus (though not so much that it will ooze from the sandwich).
- Arrange a row each of cucumber, tomatoes, and avocado down the center.
- Cover with a big handful of the leafy greens of your choice.
- Fold two opposite sides of the wrap over the center, then roll up snugly, making sure the ends stay tucked in.
- Cut in half to serve.
Notes
Feel free to adjust the ingredient quantities to your personal liking in this wrap!
Nutrition (Estimate per Serving)
Calories: 358kcalCarbohydrates: 39gProtein: 9gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 408mgPotassium: 762mgFiber: 12gSugar: 5gVitamin A: 798IUVitamin C: 23mgCalcium: 119mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Photos taken by Lori Maffei.
Red Quinoa Pilaf with Kale and Corn
I love recipes that are impressive enough to serve guests, yet easy enough to make as an everyday dish. In Vegan Holiday Kitchen, this recipe is offered as a Thanksgiving side dish; it's so hearty that the addition of a cup or two of beans (yummy with black beans), can make it plentiful entree. Or, to dress it up even more, use it to stuff small squashes like golden acorn or delicata. Can't find red quinoa? Regular is fine; it will taste just as good, even if it won't be as photogenic. Photo by Susan Voisin.
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Scrambled Tofu Burritos
Craving the ultimate vegan breakfast burrito? These scrambled tofu burritos are sure to hit the spot!
Tofu sometimes gets a bad rep - and I've even been guilty of going through some anti-tofu stages myself. But really, this ingredient depends entirely on how you cook it.
On its own, tofu is a blank slate, without a lot of flavor. But it is very good at absorbing all of the flavors of the ingredients you cook it with. And this simple tofu burrito has become one of my favorite easy tofu recipes.
This vegan breakfast burrito is:
- Loaded with protein-packed tofu.
- Fun to make and eat.
- Kid-Friendly.
- A simple vegan breakfast idea.
- 100% vegan and vegetarian friendly.
Tips & Tricks
This tofu burrito makes a great simple vegan breakfast on its own. Or it makes a wonderful addition to a complete vegan brunch spread. (Check out my Vegan Brunch Book here!)
But it also makes a perfect light dinner, when served with some simple roasted veggies or a hearty vegan salad.
I used flour tortillas for these tofu burritos, but you can also use corn. If you're feeling ambitious, you can even make your own corn tortillas.
You can use soft or firm tofu for these burritos, but not extra firm tofu. It won't crumble well enough to feel like a scramble.
Use any salsa of your choosing - and feel free to get creative. I used a typical black bean and corn salsa here. But pineapple salsa, mango salsa, spicy habanero salsa are all great options that add a whole new level of flavor!
You can also add extra veggies to these burritos - such as peppers, onions, or zucchini. Just saute the veggies in the pan before adding the tofu.
Load these burritos up with your favorite toppings too. Some great choices are sliced avocados, black olives, or fresh cilantro. Yum!
More Vegan Breakfast Recipes
If you love these tofu burritos, be sure to check out these other delicious vegan breakfast ideas:
- 8 Best Vegan Pancake Recipes
- Best Savory Vegan Breakfast Recipes
- Make-Ahead Vegan Breakfast Casseroles
Recipe
Tofu Burrito - Vegan Breakfast Burrito
Craving the ultimate vegan breakfast burrito? These scrambled tofu burritos are sure to hit the spot!
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Servings: burritos
Ingredients
- 16 ounces firm tofu but not extra-firm tofu
- 1 tablespoon vegan butter
- 1 cup salsa any variety, such as black bean and corn
- ½ teaspoon curry powder or to taste
- 6 soft flour tortillas 8 or 10 inch
- 1 ½ cups vegan cheddar cheese shreds
Instructions
- Preheat oven to 350 degrees F.
- Drain the tofu and cut into ½ inch slices. Blot well between layers of paper towel.
- Heat the vegan butter in a medium skillet. Add the tofu and mash with a potato masher or large fork.
- Stir in the salsa and curry powder, then cook over medium heat for 3 to 4 minutes, until well heated through. Turn the heat up and cook a little longer if there is excess liquid in the skillet that needs to evaporate.
- Divide the scrambled tofu mixture among the tortillas, placing it the center of each in a kind of oblong mound, leaving room at each end. Sprinkle some cheese over the tofu (about 3 to 4 tablespoons for each tortilla).
- Arrange the burritos open-faced on a baking sheet, and bae in the oven just until the cheese is melted. (Alternatively, you can microwave each for 30 to 40 seconds.) Fold the two ends of the tortilla over the tofu mixture, then roll up the rest. Repeat with each burrito, then serve.
Notes
You can use soft or firm tofu for this recipe, but not extra firm. Be sure to press and drain the tofu being cooking with it.
Nutrition (Estimate per Serving)
Calories: 270kcalCarbohydrates: 27gProtein: 11gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 1gSodium: 809mgPotassium: 173mgFiber: 3gSugar: 3gVitamin A: 299IUVitamin C: 1mgCalcium: 160mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Baked Chickpea Ratatouille
This recipe is one of my favorites. It’s much like a ratatouille, but using chickpeas instead of the traditional eggplant and zucchini, and an original spice combination. The result is a dish with a complexity of flavors and the bonus of minimal preparation! Contributed by Dreena Burton, from Vive le Vegan!*
Stewed Tofu with Corn and Tomatoes
Fresh corn and tomatoes are highlighted in this easy skillet stew, making it a great way to serve tofu for warm weather meals. It's such a delightful quick dish that I've provided an option for using frozen corn and canned tomatoes, so that it can be enjoyed any time of year. Photos by Hannah Kaminsky.
Pink Bean, Quinoa, and Spinach Soup
An appetizing, mildly spiced mélange of nourishing beans, quinoa, and greens, this makes a stellar centerpiece for a soup-based meal, as it’s done in 30 minutes or less. Quinoa is an excellent source of protein, making this practically a meal in a bowl. Adapted from Vegan Express. Photos by Rachael Braun.
Ragout of Broccoli Rabe with White Beans and Porcini Mushrooms
This earthy stew of broccoli rabe, beans, and mushrooms is quick to prepare, and is good served on its own in shallow bowls with crusty bread, or over pasta or polenta. Adapted from Wild About Greens by Nava Atlas.
Chickpea Salad with Tomatoes and Basil
This easy chickpea salad, filled with flavorful tomatoes and aromatic basil, makes a good lunch on its own with whole grain bread and fresh fruit. It's a great companion to many Italian-style pasta dishes or simple grain dishes during the cooler months, especially if the meal needs a protein boost. It's also good with pasta salads or potato salads as part of a summer meal, served with a cold soup or fresh corn. It's especially good with ripe summer tomatoes, though off season you can use tomatoes on vine or hydroponic tomatoes. [Read more...]
Pineapple Coconut Noodles
You can get all the ingredients for this fast, fresh-tasting noodle dish in the Asian foods section of any well-stocked supermarket or natural foods store. Photo courtesy of the blog My Electric Ride. You can serve this as suggested in the photo with steamed broccolini or broccoli, and thinly sliced red cabbage for a dazzling effect. [Read more...]
Quinoa, Black Bean, and Corn-Stuffed Peppers
Quinoa, black beans, and corn add up to a hearty filling for vegan stuffed peppers. Since you've got the oven going at 400º F, you may as well roast your favorite combination of veggies at the same time. Broccoli, cauliflower, eggplant, portobello mushrooms, hard or tender squashes, and fennel are all good choices. A simple coleslaw or other slaw-style salad goes well with these, whether or not you serve with roasted vegetables. Photos by Evan Atlas. [Read more...]
Classic Vegan Tofu Quiche with Millet Crust
The beauty of this vegan tofu quiche recipe is its versatility — as long as the volumes stay the same, you can use pretty much any vegetables in place of those listed. Millet makes a study, gluten-free crust. Recipe and photo contributed by Ricki Heller. [Read more...]
Quinoa and Red Lentil Burgers
Quinoa and red lentils cook together in a single saucepan in the same amount of time - which means these spiced veggie burgers come together with minimal effort and maximum flavor.
This recipe was contributed by Nava Atlas, from her popular Plant Power cookbook. Be sure to check it out for more delicious vegan recipes! Photos by Hannah Kaminsky.
Key Ingredients & Substitutions
- Quinoa. Either tan or red quinoa works here. Quinoa adds protein, a slightly nutty flavor, and that characteristic texture that holds the patties together. Rinse it before using if your package isn't pre-rinsed to remove any bitterness.
- Red lentils. Red lentils break down and become soft much faster than green or brown lentils, making them perfect for this recipe - they blend right into the mixture. No substitute needed, but green lentils can work if you cook them a bit longer. Love lentils? Try these 30-Minute Madras Lentils too.
- Vegetable bouillon cube. Cooked right in with the quinoa and lentils, it seasons the base from the inside out. Swap with 3½ cups of low-sodium vegetable broth instead of water if you prefer.
- Quick-cooking oats or quinoa flakes. These act as a binder, helping everything hold together into firm patties. Old-fashioned oats work in a pinch (just pulse them briefly in a blender first). For gluten-free, use certified gluten-free oats or quinoa flakes.
- Curry powder, cumin, and paprika. This trio gives the burgers a warm, earthy spice profile. Adjust to taste - use smoked paprika for a deeper flavor, or bump up the curry powder if you like it bolder.
- Fresh cilantro or parsley. Stirred in at the end for a burst of brightness. Use whichever you prefer - or a mix of both.
Helpful Tips
Cook everything in one pot. The quinoa, red lentils, bouillon, and oats all go into the same saucepan with water. Add the scallions and spices as the water heats up - there's no need to bloom them separately. This truly is a one-pot method.
Use a measuring cup to shape uniform patties. A ½-cup measuring cup sprayed lightly with olive oil cooking spray is the trick for getting perfectly round, evenly-sized burgers. Scoop the mixture level, invert onto parchment, tap firmly to release, then flatten to about ½ inch thick with the bottom of the cup.
Don't rush the baking. These bake at 425°F for 30 minutes total, with a flip at the halfway point. The high heat is what gives them their golden, slightly crispy exterior. Flip carefully using a thin spatula - they firm up considerably as they bake.
Make a double batch and freeze half. These burgers freeze beautifully once baked and cooled. Lay them flat on a baking sheet to freeze individually, then transfer to a zip-lock bag. Reheat from frozen in a 375°F oven for 15 minutes, or in a skillet over medium heat.
Multitask the oven. While the burgers bake, use the same oven to roast potato wedges, sweet potato slices, or other vegetables on a second rack. Dinner comes together even faster.
Variations
- Swap the spice profile. Skip the curry-cumin-paprika combo and go Mediterranean instead - try 1 teaspoon each of cumin and coriander, a pinch of cinnamon, and a squeeze of lemon zest.
- Add fresh ginger. Stir 1 teaspoon of freshly grated ginger into the saucepan along with the spices for a livelier, more aromatic burger.
- Mix in greens. Fold in a handful of baby spinach or finely chopped kale at the end of cooking - the residual heat wilts it right in.
- Make it spicier. A generous pinch of red pepper flakes or a drizzle of sriracha stirred into the mixture before shaping brings real heat. Top with sliced jalapeños for extra kick.
- Gluten-free version. Use certified gluten-free oats or quinoa flakes, and serve on gluten-free buns or wrapped in large lettuce leaves.
- Add nuts or seeds. Stir in 2 tablespoons of sunflower seeds or finely chopped walnuts for extra crunch and richness.
Serving Ideas
Serve these on whole wheat rolls, pita breads, or English muffins piled high with classic burger toppings - lettuce, sliced tomato, red onion, and avocado. A smear of vegan mayo or a tangy tartar sauce works especially well with the curried spice profile.
They're also wonderful served without bread - place a burger or two over a big green salad or grain bowl and drizzle with your favorite dressing. The warm, spiced patties pair beautifully with cool, crunchy Easy Vegan Coleslaw on the side. Roasted potato wedges round things out perfectly.
For a casual spread, set out a variety of toppings - roasted red peppers, green sprouts, sliced avocado, and a few dipping sauces - and let everyone build their own burger.
Storing & Freezing
Cooked patties keep well in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for a few minutes per side to crisp them back up, or in a 375°F oven for about 10 minutes. Avoid the microwave - it makes them soft.
These burgers freeze exceptionally well. Let the baked patties cool completely, then freeze in a single layer before stacking with parchment between each burger. They'll keep for up to 3 months. Reheat straight from frozen in a 375°F oven for 15 minutes, or on the stovetop over medium-low heat until warmed through.
More Vegan Burgers & Patties
If you loved these quinoa burgers, here are a few more worth making:
Also try: our Gently Curried Tofu Burgers.
- Vegan Quinoa and Wild Rice Burgers
- Vegan Quinoa Mushroom Burger
- Vegan Chipotle Black Bean Burgers
- Vegan Beet Burgers
- Best Vegan Burger Recipes
Recipe
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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Servings: burgers
Ingredients
- 1 cup uncooked quinoa tan or red
- ½ cup red lentils
- 1 vegetable bouillon cube
- ¼ cup quick-cooking oats or quinoa flakes
- 3 scallions thinly sliced
- 2 teaspoons good-quality curry powder
- 1 teaspoon ground cumin
- 1 teaspoon sweet or smoked paprika
- ¼ to ½ cup minced fresh cilantro or parsley
- Dried hot red pepper flakes or sriracha sauce to taste
- Salt and freshly ground pepper to taste
- 1 tablespoon extra-virgin olive oil optional
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper.
- Combine the quinoa, red lentils, bouillon cube, and oats in a medium saucepan with 3½ cups water. Bring to a rapid simmer, adding the scallions, curry powder, cumin, and paprika as the water heats up.
- Simmer gently, stirring occasionally, until the water is absorbed and the quinoa and lentils are tender - about 15 minutes. Stir in the cilantro or parsley, then season with red pepper flakes, salt, and pepper. Stir in the olive oil if using.
- Spray the inside of a round ½-cup measuring cup with olive oil cooking spray. Scoop a level measure of the quinoa mixture and invert onto the parchment with a sharp tap to release. Flatten to about ½-inch thick with the bottom of the cup. Repeat to make 8 patties.
- Bake for 15 minutes. Carefully flip each burger with a thin spatula, then bake for another 15 minutes until golden and firm on both sides.
- Serve on rolls, pita, or English muffins with your choice of toppings, or alongside a salad.
Nutrition (Estimate per Serving)
Calories: 27kcalCarbohydrates: 2gProtein: 7gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 86mgPotassium: 17mgFiber: 6gSugar: 1gVitamin A: 157IUVitamin C: 2mgCalcium: 2mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Polenta with Black Beans and Spinach
Prepared polenta that comes in a tube provides an easy way to add variety to the dinner repertoire. In a simple combination, polenta topped with black beans and spinach can be a hearty warm appetizer or the main dish as part of a simple dinner. Look for this kind of polenta in natural foods stores or the Italian or gluten-free foods sections of supermarkets. Adapted from Vegan Express by Nava Atlas. See a complete simple dinner, with shopping list, featuring this recipe. [Read more...]
Quick Black Bean and Sweet Potato Chili
With the addition of sweet potatoes, this easy chili is filling and warming. Baking or microwaving the sweet potatoes ahead of time cuts down on both the preparation as well as the cooking time. Enjoy leftovers for a thermos lunch or subsequent dinners. Fresh corn bread is a wonderful companion. Serve with a simple salad or any of VegKitchen's coleslaws and/or a side of sautéed greens. If you need a last-minute idea for a vegan main dish for Thanksgiving dinner, this is a great choice. Adapted from The Vegetarian Family Cookbook.
New Orleans Red Beans and Rice
If one had to choose a single truly characteristic dish of New Orleans, it would be hard to come up with one more renowned than red beans and rice. A dish that has been around long enough to have become established in local folklore, it's also one that even today, graces many New Orleans restaurant menus. Vegetarians visiting New Orleans should be aware that "red and white," as it has come to be known, is often made with spicy smoked sausage.
When I visited New Orleans back in 1985, I was lucky enough to find a rare meatless version at the I & I Creole Vegetarian Restaurant, which is no longer open. The chef and owner, had made a batch that day. Her "secret ingredient" was a bit of peanut butter, which imparted a rich, roasted flavor. That, along with a good dusting of cayenne, produces an excellent adaptation of this classic. This isn't a dish to start when you come home from work at night! It’s not a lot of work, but needs time to simmer. It’s perfect to make on a rainy Sunday afternoon. Adapted from Great American Vegetarian. Photos by Hannah Kaminsky.
Serves: 8
- 2 cups (1 pound) dry red or kidney beans
- 1 ½ tablespoons olive oil
- 2 medium onions, chopped
- 1 medium green bell pepper, finely diced
- 2 large celery stalks, diced
- 2 cloves garlic, minced
- 14- to 15-ounce can diced tomatoes (try fire-roasted)
- 2 bay leaves
- 2 heaping tablespoons natural peanut butter
- ¼ cup chopped fresh parsley
- Several leaves sliced fresh basil, or 1 ½ teaspoons dried
- ½ teaspoon dried thyme
- Salt and freshly ground pepper to taste
- Cayenne pepper to taste
- Hot cooked rice
Sort and rinse the beans, then soak the beans overnight in plenty of water to cover. Before cooking them, drain the beans, then place them in a soup pot with water in approximately 1 ½ times their bulk. Bring to a simmer and add the oil, onions, bell pepper, celery, garlic, tomatoes, and bay leaves. Cover and simmer over low heat for 1 hour.
At this point the water level should be just below the beans and vegetables. Add a bit more water if necessary to bring it to that level. Add the peanut butter, parsley, basil, and thyme. Simmer gently over very low heat for 1 ½ hours, stirring occasionally.
At this point there should be a thick, sauce-like consistency to the liquid. Mash a small amount of beans against the side of the pot with a wooden spoon.
Season with salt, pepper, and cayenne. Cover and cook until most of the beans have burst and are very soft, 20 to 30 minutes longer. The resulting consistency should be thick and saucy. Remove the bay leaves and serve over hot cooked rice.
Nutrition information (with ½ cup cooked rice)
Per serving: Calories: 297; Total Fat: 3g; Protein: 11g; Carbs: 54g; Sodium: 16 mg
Classic Hummus, with variations
What's a vegan web site without a basic recipe for hummus? Here's ours, with a few tasty variations. This classic Middle Eastern dip is great teamed with fresh pita bread and crisp veggies for scooping it up. It's a fantastic snack for kids and a great ingredient for wraps or pita sandwiches.
Baked Risotto
Baked risotto, a creamy-textured rice dish, takes a bit more than an hour start to finish, but making it takes very little hands-on time. While it bakes, you just need to stir it every 15 minutes or so, instead of the traditional stovetop method of stirring practically constantly for quite some time. Arborio rice (available in the rice section of supermarkets and Italian groceries) isn't a whole-grain rice, so it's good to bolster this with lots of veggie additions, as suggested below the recipe. Adapted from The Vegetarian Family Cookbook.
[Read more...]
“Three Sisters” Stew
This hearty Three Sisters Stew is loaded with tender squash, protein-packed beans, and fresh corn. It's delicious comfort food, and makes a perfect vegan main dish for Thanksgiving too!
Here's a great main dish option for Thanksgiving dinner. This stew is somewhat like a chili, though more about the squash than beans.
In Native American mythology, squash, corn, and beans are known as the "three sisters" - the very crops that the harvest festival of Thanksgiving is meant to celebrate!
Quick Tips
To make meal prep quick and easy, you can bake your pumpkin or squash a day in advance. Then the whole dish comes together in a snap! This makes it a great dish to serve when you're entertaining.
If you're short on time or simply can't deal with chopping and peeling pumpkin or squash, you can use pre-peeled and cut butternut squash. In the Fall and Winter seasons, it's easy to find in the fresh produce department of most supermarkets or natural foods stores.
More Vegan Recipes
If you love this Three Sisters Stew, be sure to browse my full collection of vegan soups, stews, and chilis. Or check out these other delicious vegan ideas:
- Best Vegan Thanksgiving Main Dishes
- Old Fashioned Vegan Stew
- Creamy Vegan Pasta and Butternut Squash Casserole
Recipes photos by Hannah Kaminsky.
Recipe
"Three Sisters" Stew
This hearty Three Sisters Stew is loaded with tender squash, protein-packed beans, and fresh corn. It's delicious comfort food, and makes a perfect vegan main dish for Thanksgiving too!
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Servings: servings
Ingredients
- 1 large butternut squash or sugar pumpkin, about 2 pounds; or use pre-cut squash
- 2 tablespoons olive oil
- 1 onion medium, chopped
- 3 cloves garlic minced
- 1 bell pepper medium, green or red, cut into short narrow strips
- 14 ounces fire-roasted diced tomatoes canned, with liquid
- 2 ½ cups canned pinto beans drained and rinsed
- 2 cups corn kernels fresh or frozen
- 1 cup vegetable stock or water
- 1 hot chili pepper fresh, seeded and minced; or substitute one 4-ounce can chopped mild green chilies
- 2 teaspoons ground cumin
- 2 teaspoons chili powder or mesquite seasoning, add more to taste
- 1 teaspoon dried oregano
- salt to taste
- black pepper to taste
- ¼ cup fresh cilantro or parsley, fresh, chopped
Instructions
- Preheat the oven to 375 degrees F.
- Remove stem from the pumpkin or squash and cut in half lengthwise. Cover with aluminum foil and place the halves, cut side up, in a foil-lined shallow baking pan. If your knives aren't sharp enough, just wrap the pumpkin or squash in foil and bake it whole. Bake for 40 to 50 minutes, or until you can pierce through with a knife, with a little resistance.
- When cool enough to handle, scrape out the seeds and fibers (clean the seeds for roasting, if you'd like). Slice and peel, then cut into large dice.
- Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until the onion is golden.
- Add the pumpkin or squash and all the remaining ingredients except the last 2, and bring to a simmer. Simmer gently, covered, until all the vegetables are tender, about 20 to 25 minutes. Season to taste with salt and pepper.
- If time allows, let the stew stand for 1 to 2 hours before serving, then heat through as needed. Just before serving, stir in the cilantro. The stew should be thick and very moist but not soupy; add additional stock or water if needed. Adjust seasonings to your liking. Scoop into bowls to serve.
Notes
For additional spice, use two hot chili peppers instead of one.
Nutrition (Estimate per Serving)
Calories: 338kcalCarbohydrates: 60gProtein: 16gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 300mgPotassium: 1306mgFiber: 13gSugar: 8gVitamin A: 10920IUVitamin C: 46mgCalcium: 146mgIron: 5mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Couscous with Peas and Raisins
This mild side dish of couscous, green peas, and toasted cashews or pine nuts is a nice complement to vegetable curries. It's also a nice accompaniment to roasted winter vegetables such as Roasted Root Vegetable Medley.
Skillet Black Beans with Potatoes and Tortillas
Here’s a hearty skillet dish that combines black beans, potatoes, and tortillas with lively southwestern flavors. If you have the potatoes done ahead of time, it's a meal that can be on the table in 30 minutes. Serve with garlicky sautéed greens and a big salad. Adapted from The Vegetarian Family Cookbook.
Spanish Chickpea Fritters with Romesco Sauce
The tradition of Spanish tapas is such a fun way to eat—bite-sized morsels of tasty food that just happen to taste great with Spanish wines. These Spanish chickpea fritters are flecked with spinach and when you dip them in a bold romesco sauce, you can’t go wrong. Recipe and photo from Big Vegan: More than 350 Recipes, No Meat/No Dairy All Delicious* by Robin Asbell, reprinted by permission. [Read more...]
Spicy Pumpkin and Peanut Soup
This hearty soup is packed with flavor from sugar pumpkin, fresh veggies, and protein-packed beans. It's delicious, warm, comforting, and perfect for Fall!
This pumpkin packed soup can be served as a starter for festive occasions like Thanksgiving. But it's also filling enough to be a one-pot dinner all on its own!
This pumpkin and peanut soup is:
- Hearty & filling.
- Totally delicious.
- Easy to make in just 1 hour.
- Vegan & Vegetarian.
It's a perfect meatless meal for those chilly fall and winter nights!
Tip: If you don't have sharp enough knives to cut a thick-skinned pumpkin or squash, wrap the whole thing in foil, set in a casserole dish, and bake 375º F. for 30 to 45 minutes, or until you can pierce through the skin, with some resistance. When cool enough to handle, it will cut more easily!
You can also see a quick how-to in our video on How to Cut Butternut Squash Easily, which applies to other large squashes as well.
Recipe and photos were contributed by Dianne Wenz of VeggieGirl.
Recipe
Spicy Pumpkin and Peanut Soup
This hearty soup is packed with flavor from sugar pumpkin, fresh veggies, and protein-packed beans. It's delicious, warm, comforting, and perfect for Fall!
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Servings:
Ingredients
- 4 cups sugar pumpkin or substitute kabocha squash or butternut squash; peeled, seeds removed, and diced
- 2½ cups vegetable broth
- 1 onion large, diced
- 1 tablespoon ginger fresh grated
- 2 carrots sliced
- 14 ounces canned diced tomatoes
- 3 cups canned kidney beans drained and rinsed, can use a mix of white and red if desired
- ⅔ cup natural creamy peanut butter
- 2 teaspoons curry powder
- 1 teaspoon chili powder adjust up or down for preferred spice level
- ½ teaspoon sea salt
- 2 ½ cups plain unsweetened nondairy milk
- 4 cups fresh spinach chopped
- ¼ cup roasted peanuts chopped
Instructions
- Preheat oven to 400º F. Line a baking sheet with parchment paper and roast the pumpkin for 20 minutes, until fork tender. Let cool slightly.
- While the pumpkin is roasting, combine the broth, onion, ginger, carrots, tomatoes, and kidney beans in a large pot over medium heat and cook for about 30 minutes, until the vegetables have softened.
- Add the curry powder, chili powder, and peanut butter and mix to incorporate.
- Place the roasted pumpkin and nondairy milk in a food processor or blender and process until smooth, stopping to scrape down the sides if necessary.
- Add the pureed pumpkin to the pot with the vegetables and stir to combine. Stir in the salt. Cook for several more minutes, until heated throughout. Add more broth or non-dairy milk if the consistency seems too thick.
- Stir in the spinach and cook until it's just wilted. Transfer to bowls and top with chopped peanuts
Nutrition (Estimate per Serving)
Calories: 357kcalCarbohydrates: 35gProtein: 16gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gSodium: 1236mgPotassium: 927mgFiber: 10gSugar: 11gVitamin A: 12435IUVitamin C: 17mgCalcium: 242mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Tomato-Barley Vegetable Soup
Here's a hearty, full-flavored tomato-barley soup featuring vegetables readily available in the winter. A one-dish meal, serve this with a simple salad. Try one with mixed greens, apples or oranges, and toasted walnuts. For added protein, serve with hummus and fresh whole-grain bread or pita. Photos by Evan Atlas.
Artisan Vegan Cheese by Miyoko Schinner
Reviewed by Dianne Wenz. One of the first cookbooks I bought after going vegan in 2001 was Miyoko Schinner’s The New Now and Zen Epicure. I didn’t know much about cooking back then and The New Now and Zen Epicure really helped to get me get started on the culinary path I’m now on. When I heard about Artisan Vegan Cheese I could hardly contain my excitement! A new cookbook from Miyoko and it’s how to make cheese? How awesome is that? [Read more...]
Turkish Eggplant Stew
Here's a simple, delicious roasted eggplant stew shared with me by a Turkish friend. Eggplant is always abundant in the Mediterranean, so it's not unusual to find it used widely in many cuisines in the region. [Read more...]
Beet Muhummara
Inspired by muhummara, a Turkish spread typically made from roasted red peppers and walnuts, this stunning and addicting spread is perfect for festive occasions or any regular day of the week. Serve with warmed pita triangles. Recipe and photo courtesy of Betsy DiJulio, from The Blooming Platter Cookbook: A Harvest of Seasonal Vegan Recipes* (© 2011, Vegan Heritage Press). [Read more...]
Hot-and-Sour Asian Vegetable Soup
Hot-and-sour soup always offers an extravaganza of invigorating textures and flavors. Don't be intimidated by the long list of ingredients here. It's an easy soup to make and doesn't take long to cook. Serve it as an accompaniment to a simple hot or cold Asian-style noodle dish. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photos by Evan Atlas.
Vegan Boursin®-Style Spread
This creamy vegan cheese spread is absolutely addictive and delicious on your favorite crackers, rye crisp, or crusty bread. Recipe from World Vegan Feast* (©2011, Vegan Heritage Press) by Bryanna Clark Grogan.
Carrot Tomato Garden Veggie Tempeh Soup
This Carrot Tomato Garden Veggie Tempeh Soup is tasty and filling. The tempeh adds a nice crunch, and the soup tastes even better paired with a grilled cheese sandwich as well.
One of the easiest hot meals you can make is a great grilled cheese served with tomato soup. Try something new with your own homemade carrot tomato garden veggie tempeh soup. Not only does it have more than just tomatoes, but it's packed with tempeh protein.
How to Make Carrot Tomato Garden Veggie Tempeh Soup
- Heat oil in a large pot.
- Add onion and salt and cook until soft.
- Add broth, boil, then simmer for 30 minutes.
- Use a blender to puree soup, add lemon and tomato.
- In a saucepan, cook tempeh with oil and dill.
- Serve soup with tempeh and grilled cheese sandwiches.
Full directions for how to make Carrot Tomato Garden Veggie Tempeh Soup are in the printable recipe card below.
Carrot Tomato Garden Veggie Tempeh Soup FAQs
How long does this soup last?
This soup will last for up to one week in the fridge. You can also store it in the freezer for up to 3 months. If you choose to freeze it, I recommend doing so in single serving sizes. That way you can easily thaw the amount of soup you need at a time.
What are some grilled cheese recipes to sere with this soup?
- Vegan Grilled Cheese-5 Ways
- Drunken Grilled Cheese Sandwiches
- Pear and Sharp Cheddar Grilled Cheese Sandwich
- 21 Mind-Blowing Grilled Cheese Sandwiches
- Spinach, Roasted Garlic, and Butternut Squash Grilled Cheese Sandwiches
- Duxelles Grilled Cheese
- Maple Sage Apple and Cheddar Grilled Cheese Sandwiches
Here are more tempeh recipes.
Recipe
Carrot Tomato Garden Veggie Tempeh Soup
This Carrot Tomato Garden Veggie Tempeh Soup is tasty and filling. The tempeh adds a nice crunch and tastes great with a grilled cheese.
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Ingredients
- ¼ cup extra virgin olive oil divided
- 1 large onion cut into medium dice
- ½ teaspoon salt
- 2 lbs carrots peeled and cut into ½-inch rounds
- 4 ½ cups vegetable broth
- ¼ cup tomato paste
- 1 teaspoon lemon juice
- 8 oz Organic Garden Veggie Tempeh cut into ½-inch cubes
- 1 tablespoon chopped dill
Instructions
- In a large pot, heat 2 tablespoons oil over medium heat.
- Add onion and salt; cook, stirring frequently, for 6-8 minutes or until onion is soft.
- Add carrots, cover and reduce heat to low. Cook, stirring frequently, about 5 minutes.
- Add broth and bring to a boil over high heat. Reduce heat and simmer, covered, for 30 minutes.
- In a blender, purée soup in batches until creamy. Add tomato paste and lemon juice and blend for a few seconds.
- In a skillet, heat 2 remaining tablespoons oil over medium-high heat. Add tempeh and cook for 3 minutes, stirring frequently. Add dill and cook for 30 seconds.
- Ladle soup into six bowls and top each bowl with tempeh. Serve with your favorite grilled cheese sandwiches-I like mine with Smart Bacon.
Nutrition (Estimate per Serving)
Calories: 1439kcalCarbohydrates: 145gProtein: 55gFat: 81gSaturated Fat: 13gPolyunsaturated Fat: 16gMonounsaturated Fat: 46gSodium: 6562mgPotassium: 4668mgFiber: 30gSugar: 65gVitamin A: 154808IUVitamin C: 78mgCalcium: 602mgIron: 11mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
This recipe is from Lightlife, a company that creates delicious vegetarian and vegan products that even meat-eaters enjoy. Lightlife also contributes 5% of their profits to causes that work to protect children, the environment, and human rights. Visit Lightlife to find veggie goodness for you and the planet!
Great Gluten-Free Vegan Eats by Allyson Kramer
Allyson Kramer, who runs the popular Manifest Vegan blog (if you are interested in gluten-free, vegan, or both together, this is the place for you!) has released her first book, the bountiful, colorful Great Gluten-Free Vegan Eats.* Going vegan is a trend that has exploded over the last few years, and gluten-free diets have also gained traction in a big way. [Read more...]
Pasta with Asparagus and Marinated Artichoke Hearts
This simple pasta dish, filled with flavorful asparagus and artichokes, is sure to please in late spring and early summer. This can be served warm or at room temperature. Serve with a salad featuring chickpeas (I especially like this with Chickpea Salad with Roasted Peppers, Tomatoes, and Basil) and fresh corn on the cob. Photos by Rachael Braun. [Read more...]
Vegan Appetizer Recipes
Not sure why, but vegan and vegetarian cookbooks rarely present many appetizer recipes to speak of, so hopefully you’ll find the wide array of choices here useful and appealing. A nice idea for entertaining (for the winter holidays or any casual occasion) is to offer a spread of hot and cold appetizers (instead of the usual sit-down dinner) with wine or cocktails, followed by a dessert buffet. If you need ideas for a vegan dessert buffet, we’ve got you covered there as well, of course, on the Vegan Dessert Recipes page. Shown above, Eggplant and Tomato Spread. [Read more...]
Passover Mock Chopped Liver (Mushroom, Cashew, and Onion)
I don't care for the name of this dish, but it's a Jewish faux classic. It might look a bit like the dish it's intending to imitate, but it tastes nothing like it - thank goodness! Another version is made with green beans (see Green Bean and Cashew Pâté - though Ashkenazik Jews don't use green beans during the Passover week). The essential difference between this and the other recipe on this site is the use of mushrooms; both are simple and tasty. Serve with matzo or matzo crackers or raw veggies. This makes about 2 cups. [Read more...]
Creating a Plant-Based Pantry
So many people have asked me how to set up a plant-based (vegan) pantry that I decided this subject merits a permanent place on VegKitchen. Whether you are a newcomer to a vegan/vegetarian diet, or someone who wants to have a greater variety of healthy ingredients at hand, this list can serve as your handy guideline. [Read more...]
Angel Hair Pasta with Mushrooms and Tomatoes
Bold flavors mingle harmoniously in this flavorful dish featuring angel hair pasta with mushrooms and tomatoes. Serve with Mediterranean Bean Salad or a colorful green salad with added chickpeas.
Chard Stew with Tortellini and Summer Squash
Here's a bountiful and nourishing late summer stew featuring chard and squash, made substantial with the delightful addition of tortellini. Of course, you can substitute other hardy greens, including kale, collards, escarole, or broccoli rabe. Adapted from Vegan Soups and Hearty Stews for All Seasons.
[Read more...]