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Creole Corn Maque Choux

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Here's a classic combo of corn, bell peppers, and tomatoes, Creole style. This veggie side dish was adapted by Creole cooks from a dish made by the Native Americans who populated southwest Louisiana. Make it when there's a bumper crop of fresh corn; and also it's a great choice for a Thanksgiving side dish. Adapted from Great American Vegetarian by Nava Atlas. Photos by Hannah Kaminsky.

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Scalloped Corn

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Scalloped corn is a comforting casserole that features this all-American veggie topped with tasty bread crumbs. It's good in cool-weather months using frozen corn, though it's absolutely fantastic in late summer using fresh corn. Though kind of a simple and humble dish, it's also welcome at the Thanksgiving table. Photos by Rachael Braun. [Read more...]

Black Bean and Corn Salsa

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For hearty appetites, here's a salsa made more substantial with beans and fresh corn! Serve this tasty Black Bean and Corn Salsa with stone ground tortilla chips.

Black Bean And Corn Salsa
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Salsa has always been one of my favorite foods, but this corn salsa is one of my absolute favorites! It's sweet, spicy, and goes great with all my favorite Southwestern dishes: quesadillas, enchiladas, burritos, tacos-and, of course, corn chips!

How to Make Black Bean and Corn Salsa

  1. Combine all ingredients.
  2. Mix well.
  3. Cover and refrigerate at least 1 hour.
  4. Serve and enjoy.

Full directions for how to make Black Bean and Corn Salsa are in the printable recipe card below.

Black Bean and Corn Salsa FAQs

How long does this salsa last?

You can keep this salsa for up to 1 week-that is, if you don't eat it all right away! Simply store your leftover salsa in an airtight container-like a glass jar-in the refrigerator.

Can I can this salsa?

Of course you can can this salsa! (See what I did there?) Simply follow your usual canning instructions, and if you don't know how, there are plenty of tutorials online. IF you can this salsa, you can keep it around for a year or longer unopened!

Here are lots more recipes for salsas, chutneys, and relishes.

Recipe

Black Bean And Corn Salsa

Black Bean and Corn Salsa

5 from 1 vote
Here's a salsa made more substantial with beans and fresh corn! Serve this tasty Black Bean and Corn Salsa with stone ground tortilla chips.
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Servings: 8

Ingredients

  • 1 cup black beans from a can, drained and rinsed
  • 1 cup lightly cooked fresh organic corn kernels use organic frozen corn kernels when fresh are unavailable
  • 1 cup ripe tomatoes finely diced
  • ¼ cup red onion or yellow onion; minced
  • ½ cup red bell pepper or green bell pepper, or a combination; finely chopped
  • 1 lime juiced; to taste
  • 1 small hot fresh chili pepper seeded and minced; to taste
  • ¼ cup fresh cilantro or basil for a summery flavor; finely chopped
  • ¼ teaspoon ground cumin
  • ¼ teaspoon dried oregano

Instructions

  • Combine all the ingredients in a serving container and mix well.
  • Cover and refrigerate for at least an hour to allow the flavors to blend.
  • Serve and enjoy!

Nutrition (Estimate per Serving)

Serving: 0.25cupCalories: 60kcalCarbohydrates: 12gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 3mgPotassium: 221mgFiber: 3gSugar: 2gVitamin A: 592IUVitamin C: 27mgCalcium: 16mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Old-Fashioned Potato Bread Stuffing

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This hearty, casserole-type bread and potato stuffing need not be stuffed into anything - simply enjoy it as a side dish. This is welcome at the Thanksgiving table, but you can surely enjoy it any time you want a comforting casserole or have a bit of bread you'd like to use up, like those end pieces that no one seems to want!

Potato-bread stuffing

It's just not Thanksgiving without stuffing, right? This totally delicious potato bread stuffing is sure to be your new holiday favorite!

It's loaded with my two favorite carbs - potatoes and bread. Then tossed with onions and herbs and baked to crusty perfection. What's not to love?

Helpful Tips

Roasted Potatoes. For an extra flavor boost, consider roasting your potatoes instead of baking or microwaving them. This gives the potatoes a richer, deeper flavor that will enhance the stuffing. It just takes a bit of extra time.

Use any fresh herbs. Swap dried thyme for fresh if you have it on hand, as this will give more vibrant flavor to your stuffing.

Choosing the Bread. This recipe calls for whole-grain bread, but feel free to experiment with other types such as sourdough, rye, or even a hearty multigrain. Each will lend a unique flavor and texture to your stuffing.

Variations

Mushroom-Potato Bread Stuffing: Sauté button or cremini mushrooms with onion and celery for an earthy flavor. This variation could also benefit from adding a splash of white wine or vegetable broth while sautéing the vegetables.

Sweet Potato-Potato Bread Stuffing: Swap half of the russet potatoes for sweet potatoes for a sweet-savory balance in your stuffing.

Cheesy Potato Bread Stuffing: Add vegan cheese or nutritional yeast to the mashed potatoes to give a cheesy flavor to the stuffing. Some good options are vegan mozzarella or cheddar.

Apple and Sage-Potato Bread Stuffing: Add some diced Granny Smith apples for a sweet-tart crunch in your stuffing. Complement this flavor with the addition of sage instead of thyme.

Mediterranean Potato Bread Stuffing: Incorporate sun-dried tomatoes, olives, and rosemary for a Mediterranean twist.

More Tasty Recipes

This is quickly becoming my favorite stuffing recipe, but be sure to check out these other ideas as well:

And if you're here planning your holiday menu, be sure to check out my Vegan Thanksgiving and Vegan Christmas cookbooks!

Recipe

Potato-bread stuffing

Old-Fashioned Potato-Bread Stuffing

5 from 43 votes
This hearty, casserole-type bread and potato stuffing need not be stuffed into anything; simply enjoy it as a side dish.
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Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6 to 8

Ingredients

  • 5 or 6 large baking potatoes such as russet, cooked or microwaved in their skins
  • 1 cup unsweetened rice milk or other nondairy milk
  • 4 average slices whole-grain bread
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 cup diced celery
  • 1 tablespoon salt-free seasoning blend such as Frontier or Mrs. Dash
  • ½ teaspoon dried thyme
  • Salt and freshly ground pepper to taste
US Customary - Metric

Instructions

  • Preheat the oven to 375 degrees F.
  • Once the cooked potatoes are cool enough to handle, peel them and place them in a large mixing bowl. Coarsely mash the potatoes with ½ cup of the rice milk.
  • Cut the bread into ½-inch dice. Place them in a small mixing bowl and pour the remaining rice milk over them. Soak for several minutes.
  • In the meantime, heat the oil in a medium-sized skillet. Add the onion and celery and sauté over low heat until the onion is lightly browned and the celery is tender.
  • Combine the onion and celery mixture with the mashed potatoes in the large mixing bowl. Stir in the soaked bread, and seasoning mix. Season to taste with salt and lots of pepper.
  • Pour the mixture into a well-oiled, 2-quart baking dish. Bake for 50 to 60 minutes, or until the top is a crusty golden brown.

Nutrition (Estimate per Serving)

Calories: 220kcalCarbohydrates: 40gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 45mgPotassium: 862mgFiber: 6gSugar: 5gVitamin A: 125IUVitamin C: 38mgCalcium: 79mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Lemony Leek and Mushroom Soup

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Welcome spring or early fall with this Greek-inspired soup, rich with leeks, mushrooms and herbs in a lemon-flavored broth. If you'd like to make this more of a main dish soup, add some chickpeas or white beans, as the variation suggests. Photos by Hannah Kaminsky.

Recipe

Lemony Leek and Mushroom Soup

Lemony Leek and Mushroom Soup

5 from 1 vote
Welcome spring or early fall with this Greek-inspired soup, rich with leeks, mushrooms and herbs in a lemon-flavored broth.
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Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Servings: 6 to 8

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 2 large leeks white and lightest green parts only, chopped and well rinsed
  • 32- ounce carton vegetable broth
  • 2 medium turnips peeled and cut into ½-inch dice
  • 2 bay leaves
  • 1 pound very ripe juicy tomatoes, diced, or one 14- to 16-ounce can diced tomatoes, undrained
  • 8 to 10 ounces baby bella cremini mushrooms, stemmed and sliced
  • 2 to 4 ounces fresh shiitake mushrooms stemmed and sliced
  • Juice of ½ lemon or more to taste
  • Salt and freshly ground pepper to taste
  • 2 or 3 big handfuls of coarsely chopped spinach or baby spinach leaves
  • ¼ cup minced fresh parsley
  • 2 to 3 tablespoons minced fresh dill
US Customary - Metric

Instructions

  • Heat the oil plus about ¼ cup water in a large soup pot. Add the leeks and sauté over medium heat, stirring frequently, until they begin to go limp, about 7 to 8 minutes.
  • Add the broth, turnips, bay leaves, tomatoes, and mushrooms. Bring to a gentle boil, then cover and simmer for 10 minutes.
  • After 10 minutes, add a cup of water and return to a simmer. Simmer gently for 10 to 15 minutes longer, or until all the vegetables are tender.
  • Season to taste with lemon juice, salt, and pepper. Remove from the heat. Allow the soup to stand for an hour or two, or even refrigerate overnight, if time allows.
  • Before serving, heat through as needed. Stir in the spinach, parsley, and dill. If the vegetables seem crowded, adjust the consistency with more water, then adjust the seasonings and lemon juice. Serve hot.

Nutrition (Estimate per Serving)

Calories: 105kcalCarbohydrates: 14gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 647mgPotassium: 525mgFiber: 3gSugar: 7gVitamin A: 1701IUVitamin C: 26mgCalcium: 49mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

 

Variation: To make the soup a bit more substantial, add a 15-to 16-ounce can (or about 1 ½ cups cooked) chickpeas or white beans.

Nutrition information
Per serving: Calories: 111; Total fat: 2g;  Protein: 2g;  Carbs: 18g;  Sodium: 53mg

Lemony Leek and Mushroom Soup recipe

Lemony Leek and Mushroom Soup

Salads Your Kids Just Might Eat!

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There’s just something about salads that — there’s no other way to say it — many kids don’t particularly enjoy. I found that combining small amounts of raw vegetables with starchy comfort foods like pasta, bread, or potatoes, or adding fresh or dried fruit, helped to entice my kids and their friends to give salads a try. As far as tossed green salads, the best way I found to entice them was to offer a very simple homemade Thousand Island dressing with it. [Read more...]

Southern Lima Beans

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Lima beans (often called "butter beans") have long been — and still are — more widely used in the South than elsewhere. Combining them with tomatoes, as in this Creole-influenced recipe, is a common way of preparing them. Lots of fresh herbs enliven this simple dish. [Read more...]

Enchilada Sauce

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

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

How to Make Enchilada Sauce

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

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

Enchilada Sauce FAQs

How can I adjust the spicy heat in my sauce?

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

How long does this sauce last?

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

Here are lots more recipes for simple sauces and such.

Recipe

Enchilada sauce recipe

Enchilada Sauce

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

Ingredients

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

Instructions

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

Nutrition (Estimate per Serving)

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

Melted (Vegan) Cheese, Please

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There's just something comforting and kid-friendly about melted cheese. If the kids in question are vegan or lactose-intolerant, or, if you're just trying to cut back on dairy based foods, there are many wonderful options these days. Here are just a few:

Follow Your Heart's Vegan Gourmet is soy-based and comes in cheddar, mozzarella, Monterey Jack, and nacho- style blocks; for recipes that call for grated cheese, the grating is Do-It-Yourself, and you can do so in a food processor or by hand. [Read more...]

Caribbean Pigeon Peas and Rice

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Traditionally, this rice dish is made with pigeon peas —cute and round, also known as gungo peas or gandules. They’re a staple in markets with big Latin and Caribbean communities. If you can’t find them, no worries, use red beans — another island favorite. Serve at room temperature or slightly chilled — it’s bright and refreshing either way. Recipe by Ellen Kanner. Photos by Hannah Kaminsky. [Read more...]

Pasta Salad with Parsley Pesto and Two Squashes

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This flavorful summer pasta salad, featuring zucchini and yellow summer squashes, is a good choice for a vegan/vegetarian potluck, yet easy enough to make as part of an everyday meal. It's delicious with grilled vegetables and vegan burgers.

Pasta salad with parsley pesto and two squashes recipe

Serves: 8 or more

  • 1 packed cup parsley leaves
  • Several basil leaves, optional
  • ¼ cup toasted pine nuts or ½ cup walnuts halves, toasted or not
  • Juice of ½ lemon, plus more, to taste
  • 2 tablespoons extra-virgin olive oil
  • 6 to 8 ounces penne pasta or other, preferably whole grain
  • 2 medium-small zucchinis, quartered lengthwise and sliced
  • 1 medium-small yellow summer squash, cut to match zucchini (see note)
  • ½ medium red bell pepper, finely diced
  • ⅓ cup sliced sun-dried tomatoes
  • 1 to 2 scallions, thinly sliced
  • Salt and freshly ground pepper to taste
  • Dried hot red pepper flakes, optional
  • 1 cup or so halved cherry or grape tomatoes

Combine the first 5 ingredients in a food processor along with ¼ cup water, and process until the mixture is coarsely and evenly pureed. Set aside.

Cook the pasta in plenty of rapidly simmering water until al dente. Just before draining it, add the squashes to the water, and simmer for a minute or so. Drain and rinse the pasta and squashes under cool water, then drain well again.

Combine the squash and pasta mixture in a large serving bowl with the bell pepper, dried tomatoes, and scallions. Add the pesto and toss well.

Season with salt and pepper and add a bit of heat with red pepper flakes if you'd like. Add a bit more lemon juice if you'd like. A combination of lemon juice and salt, judiciously added, helps bring up the flavor. Scatter the tomato halves over the top and serve.

Note: Of course, you can reverse this and use two yellow squashes and one zucchini, or one of each plus another kind of tender summer squash like pattypan.

Nutrition information 
Per serving: Calories: 159;  Total fat: 8g;  Protein: 4g;  Carbs: 15g;  Sodium: 7mg

Pasta salad with parsley pesto and two squashes recipe

Vegan Dinner Recipes

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

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

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

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

Family-friendly Vegan Dinner Recipes e-book cover

Vegan Dinner Recipes

Asian Noodle Dishes

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

Burritos, Enchiladas, and Other Tortilla Dishes

Cauliflower Power Tacos
Cauliflower Power Tacos

Casseroles and Other Comfort Foods

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

Main Dishes Featuring Grains and/or Beans

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

Pasta Entrées

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

Pizzas

garlicky vegan margherita pizza recipe
Vegan Pizza Margherita

Seitan Recipes

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

Stews & Chilis

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

Tofu, Tempeh, and Vegan Sausage Main Dishes

Sautéed tofu with veggies2
Sautéed tofu with green veggies

 

Olive Rice Salad

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When the season for cold meals arrives, this easy rice salad is most welcome. Served with a simple combination of chickpeas or black beans and tomatoes drizzled with olive oil, balsamic vinegar, and fresh herbs. Add some steamed broccoli or green beans to the meal for a finishing touch. Try using black rice (sometimes marketed as forbidden rice) for added eye appeal. Photos by Evan Atlas. [Read more...]

Easy, Festive Vegan Brunch Recipes and Menus

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Here is a selection of easy vegan brunch recipes and menus that require minimum time in the kitchen, so you can relax with your guests! Brunch evokes images of leisurely weekend dining, and celebrations large and small. When you go plant-based, brunch is no longer defined by heavy, egg and cheese dishes and refined starches that make you feel like going back to bed. Here are some fresh ideas for your brunch time fare. Pictured above, Apple-Almond Butter Pancakes by Robin Robertson, photo by Lori Maffei (see third recipe listed just below). [Read more...]

Hoppin’ John (Rice and Black-Eyed Peas)

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Here's a vegan rendition of a classic southern dish known as Hoppin' John, featuring black-eyed peas and rice, often served on New Year's Day for good luck.. Sometimes, a few coins are mixed in, and finding one in your helping brings good luck. Cooking up a big batch of Hoppin’ John seems like an appealing choice for New Year’s Day, though personally, I can pass on incorporating the metallic flavor of coins. Serve with coleslaw, garlicky greens, and cornbread. Adapted fromVegan Holiday Kitchen. [Read more...]

Pasta with Red Beans and Broccoli

by 2 Comments

This hearty pasta dish featuring broccoli and red beans, flavored with miso, is a sturdy, everyday dish, fusing Italian and Asian flavors. You can use any kind of small red bean, but adzuki beans are especially good in this. You're less likely to find them in cans, but they don't take as long as other bean varieties to cook. Photos by Evan Atlas. [Read more...]

Country Captain Stew

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Though this tasty Country Captain Stew bears a passing resemblance to the classic East Indian mulligatawny, it's actually an adaptation of a classic curried chicken stew recipe from the American South. This meatless version substitutes chunks of tofu or seitan. The harmony of sweet and savory flavors in a curried base is most appealing. Serve with a crusty whole-grain bread. Adapted from Vegan Soups and Hearty Stews for All Seasons. Photos by Hannah Kaminsky. [Read more...]

Hearty Recipes for Hungry Teens (Vegan and Vegetarian)

by 3 Comments

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

White Bean Dip

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You will love this tasty, versatile White Bean Dip. It's healthy, delicous, and goes with everything! Serve it with your favorite dippers for a healthy appetizer.

White bean dip with veggies
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This quick, versatile cannellini bean dip tastes marvelous with assorted vegetables. Serve with red, green, and yellow pepper strips, sliced cucumbers, baby carrots, and celery sticks.

It also makes a super spread on toasted whole-grain or pumpernickel bread. You can even spread some in your next veggie burger or oven some yummy homemade crackers!

How to Make White Bean Dip

  1. Use food processor to mince garlic.
  2. Add all ingredients.
  3. Process until smooth.
  4. Move to bowl, chill, garnish, and serve.

Full directions for how to make White Bean Dip are in the printable recipe card below.

White Bean Dip FAQs

How can I switch up the flavor of this dip?

One option to switch up your dip is by adding ½ cup of well-drained roasted red peppers. Simply add them to your food processor and blend them in with the rest of the ingredients!

If you don't like spicy hot foods, you can omit the hot sauce in the recipe. In place of the spice, you can add 1 tablespoon of minced fresh dill! This option is really refreshing and tasty.

How long does this dip last?

This bean dip will last for about 1 week in the fridge. Be sure to store it in a tightly sealed container. Don't try to freeze this dip! If you want the dip to last longer, try halving the recipe and making only what you need fresh the day that you'll be eating it.

Explore VegKitchen's selection of flavorful snacks and dips.

Recipe

White bean dip with veggies

White Bean Dip

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You will love this tasty, versatile White Bean Dip. Serve it with your favorite dippers for a healthy appetizer!
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Servings: 6

Ingredients

  • 2 cloves garlic see note
  • 15 oz large white beans ex. cannellini; drained and rinsed
  • 2 tablespoon lemon juice preferably fresh
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon ground cumin
  • ½ teaspoon salt or to taste
  • ¼ teaspoon freshly ground black pepper
  • 5 drops hot pepper sauce or ¼ teaspoon chili powder
  • optional garnish chopped fresh parsley, black olives, paprika

Instructions

  • Use a food processor to mince your garlic cloves. You can do this by dropping the garlic into your processor's tube with a grating plate attached.
  • Add beans, lemon juice, olive oil, cumin, salt, pepper, and hot pepper sauce to your food processor bowl.
  • Process until smooth and creamy-about 1-2 minutes-scraping down the sides of the bowl as needed. If the mixture is too thick, thin with 2 tablespoons of water.
  • Transfer the white bean dip to a serving bowl. Cover and chill for 1-2 hours before serving. Garnish with parsley, olives, and paprika.

Notes

If you don't like the taste of raw garlic, chop the cloves and sauté them in a little olive oil until golden. This will help to mellow out the strong garlic flavor. After sautéing, you can simply combine them with the other ingredients in the food processor.

Nutrition (Estimate per Serving)

Calories: 123kcalCarbohydrates: 19gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 221mgPotassium: 412mgFiber: 5gSugar: 1gVitamin A: 4IUVitamin C: 3mgCalcium: 68mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Norene Gilletz is a Canadian food writer and is the leading author of kosher cookbooks in Canada. Visit her extensive food site Gourmania.

Orzo Minestrone

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Bring a taste of Italy into your home with this delicious Orzo Minestrone! This is a dish you will find yourself coming back to again and again.

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Filling and flavorful, this Italian vegetable soup becomes a meal in itself when served with a robust, whole-grain bread and a green salad. This soup keeps well and develops more flavor as it goes.

How to Make Orzo Minestrone

  1. Sauté garlic and onions.
  2. Add carrots and celery, and bring to boil.
  3. Add more veggies and spices.
  4. Let simmer while cooking the orzo separately.
  5. Stir pasta and remaining ingredients into soup.
  6. Simmer a bit longer, then serve.

Full directions for how to make Orzo Minestrone are in the printable recipe card below.

Orzo Minestrone FAQs

What is Orzo?

Orzo is a type of pasta that looks like rice. It can double as a grain or a pasta and is often used in soups.

Where does minestrone soup come from?

Minestrone soup comes from Italy. It is traditionally a vagetable soup with a tomato base and some kind of grain, usually pasta or rice. This recipe combines the two options by using orzo!

How long will this soup last?

You can keep this soup in your fridge up to 5 days. Make sure to store it in an airtight container. And you'll definitely want to reheat your soup before you eat it again!

Explore other recipes for hearty winter soups.

Recipe

Lemony Spinach and Orzo Soup

Orzo Minestrone

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Bring a taste of Italy into your home with this delicious Orzo Minestrone! This is a dish you will find yourself coming back to.
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Servings: 8

Ingredients

  • 2 tablespoon extra-virgin olive oil
  • 1 large onion finely chopped
  • 2 cloves garlic minced
  • 2 medium carrots peeled and diced
  • 2 medium celery stalks diced
  • 1 cup green beans trimmed and cut into ½-inch lengths; use frozen if good fresh green beans are unavailable
  • 14-16 oz tomatoes diced
  • 1 cup tomato sauce
  • ¼ cup dry red wine optional
  • 2 bay leaves
  • 1 teaspoon dried basil
  • 1 teaspoon oregano
  • ⅔ cup orzo or rosa marina-rice-shaped pasta
  • 15-16 oz chickpeas drained and rinsed
  • ¼ cup fresh parsley minced
  • salt and freshly ground black pepper

Instructions

  • Heat the oil in a large soup pot.
  • Add the onions and garlic, and sauté over medium-low heat until golden.
  • Add the carrots, celery, and just enough water to cover. Bring to a gentle boil.
  • Add the green beans, tomatoes, tomato sauce, optional wine, bay leaves, basil, and oregano.
  • Bring to a simmer, then cover and simmer very gently until the vegetables tender but not overdone, about 40 to 45 minutes.
  • Meanwhile, cook the orzo in a separate saucepan according to package directions until al dente, then drain.
  • Stir the cooked orzo, chickpeas, and parsley into the soup. Adjust the consistency with more water if necessary, then season to taste with salt and pepper.
  • Simmer over very low heat for 5 minutes longer, then serve.

Nutrition (Estimate per Serving)

Calories: 213kcalCarbohydrates: 33gProtein: 8gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 182mgPotassium: 549mgFiber: 7gSugar: 8gVitamin A: 3432IUVitamin C: 17mgCalcium: 65mgIron: 3mg
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