This pasta dish is filled with a variety of delicious flavors and textures - tomatoes walnuts, as well as along with healthful broccoli. Broccoli is loaded with calcium and vitamin C and nutrient-rich walnuts are a good source of alpha-linolenic acid, an essential omega-3 fatty acid. Recipe adapted from Vegan on the Cheap* by Robin Robertson © 2011, published by John Wiley & Sons. Photos by Evan Atlas.
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Pasta Salad with Broccoli, Tomatoes, and Red Beans
Here's an easy pasta salad featuring red beans and lots of fresh herbs, it's a great dish to make when summer tomatoes are at their best. It's also a good summer potluck dish when a sturdy vegan option is needed. Even though only a half pound of pasta is used, an abundance of veggies ensures that this goes a long way. [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.
Grits with Fresh Corn and Tomatoes
This combination of grits with fresh corn, tomatoes, and chili peppers is an inviting summer dish - good for a weekend brunch or for dinner. Stoneground grits are more flavorful than those available in supermarkets; they're available in natural food stores and well-stocked supermarkets with natural foods sections. Photos by Hannah Kaminisky. [Read more...]
Pan-Roasted Cauliflower with Dried Tomatoes
In our home, cauliflower is a favorite vegetable, right up there with kale and broccoli. We're more than glad to have it simply steamed, but pan-roasting it and adding dried tomatoes and basil is an easy way to dress it up.
Creole Tomatoes with Okra
Okra is a vegetable that arguably requires an acquired taste. I learned to appreciate it pickled or fried while traveling through the South, as well as when it is combined with tomatoes, as in this classic Creole recipe. The acidity of the tomatoes seems to temper that unusual texture that us Yankees are so wary of. Photos by Evan Atlas. [Read more...]
Basic Vegan Pizza Dough
There are a handful of recipes I make so often I don't even think about them anymore, and this Basic Vegan Pizza Dough is one of them. It's dependable, unfussy, and made with ingredients I almost always have in the pantry. No specialty flours, no obscure techniques-just a solid, hearty crust that works every single time.
Sometimes I just want pizza. Tonight. Do you know the feeling? This super simple vegan pizza dough is my answer to that mood.
It's sturdy enough to hold generous toppings (because I refuse to skimp), but still tender with those chewy edges that make you want to eat the crust first. The mix of whole wheat and white flour gives it a bit of extra texture and flavor. And makes it feel perhaps a little healthier than it really is. 😉
And because pizza dough is naturally vegan, there's nothing to compromise on here. It just works.
Isn't all pizza dough vegan?
Not always - but most traditional pizza dough is naturally vegan.
Classic pizza dough is typically made with just flour, water, yeast, salt, and sometimes oil. That basic formula contains no dairy or eggs, which makes it accidentally vegan.
However, there are a few exceptions to watch for:
- Milk or milk powder: Some commercial or enriched doughs add dairy for softness.
- Butter: Occasionally used instead of oil, especially in thicker or "pan-style" crusts.
- Honey: Sometimes added as a sweetener instead of sugar (common in certain artisan or whole wheat recipes).
- Eggs: Rare, but sometimes used in specialty or enriched crusts.
If you're ordering out or buying store-bought dough, it's always worth checking the ingredient list. Most traditional Italian-style crusts are vegan, but some American-style or prepackaged versions sneak in dairy.
If you're making it at home with flour, water, yeast, salt, and oil? You're almost certainly in the clear.
Key Ingredients & Substitutions
Active Dry Yeast: This is what gives your dough life (literally). Dissolving it in warm water for about 10 minutes wakes it up and ensures a good rise. Alternatively, you can use instant yeast. Just mix it directly with the flour and skip the proofing step.
Olive Oil: Oil adds moisture and helps create that golden, slightly crisp crust. I usually reach for olive oil for the subtle flavor boost. Avocado oil works well also.
Granulated Sugar: Just a little sugar feeds the yeast, so you can get that wonderful fluffy rise. It won't make your dough sweet.
Whole Wheat Flour: I like using whole wheat flour because it adds structure and a mild nutty flavor. It's what makes this crust feel hearty without being dense. But you can also make this recipe with all white flour, if you prefer.
Unbleached White Flour: Adding some white flour helps keep the dough soft and stretchy, so it's still easy to roll and shape.
Salt: Essential for flavor. Fine sea salt or kosher salt both work.
Helpful Tips
If your kitchen runs cold, you can let the dough rise inside your oven with just the light on. It creates a cozy environment without overheating!
A sprinkle of cornmeal on the pan adds a subtle crunch to the crust and helps prevent the dough from sticking to the pan.
If the dough keeps shrinking back while rolling, let it rest for 5-10 minutes. It just needs to relax.
Variations
- Garlic Herb Crust: Add garlic powder and dried Italian herbs to the flour mixture.
- Thin & Crispy: Roll it extra thin and go lighter on toppings.
- Stuffed Crust: Roll vegan mozzarella-style shreds into the outer edge.
Storing and Freezing
One of the reasons I love this dough so much? It fits real life. You can make it ahead, stash it, forget about it for a bit-and it still shows up beautifully when you're ready for pizza.
Storing in the Refrigerator
If you're planning to use the dough within a couple of days, the fridge is your friend.
- After the first rise, lightly coat the dough with oil and place it in an airtight container or tightly wrapped bowl.
- It will keep well in the refrigerator for up to 3 days.
- The flavor actually deepens a bit as it rests, which is a nice little bonus.
When you're ready to use it, let the dough sit at room temperature for about 30-60 minutes before shaping. Cold dough fights back. Room temp dough cooperates.
Freezing for Later
Pizza emergencies are real. Having dough in the freezer feels like a small act of self-care.
- After the first rise, divide the dough into portions.
- Lightly coat each piece with oil.
- Wrap tightly in plastic wrap and place in a freezer-safe bag.
The dough freezes beautifully for up to 3 months.
To use, transfer it to the refrigerator overnight to thaw. Then let it sit at room temperature for about 30-60 minutes before shaping. It should feel soft, pliable, and ready to stretch-not stiff or icy.
If you're anything like me, future-you will be extremely grateful when pizza night requires exactly zero effort beyond choosing toppings.
Vegan Pizza Ideas
If you need some inspiration for your pizza creations, be sure to check out these tasty vegan pizzas recipes:
- Vegan Mexican Pizza
- Veggie Pesto Pizza
- Easy Vegan Pizza Recipes
- Broccoli, Mushroom, and Sun Dried Tomato Pizza
Recipe
Basic Vegan Pizza Dough
This Basic Vegan Pizza Dough is hearty, chewy, and made with simple pantry staples. A reliable, no-fuss crust that's perfect for homemade pizza night and freezer-friendly, too.
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Servings: 12" pizzas
Ingredients
- 4 ½ teaspoon active dry yeast two packets
- ¼ cup olive oil
- 2 tablespoon sugar
- 2 ½ cups whole wheat flour
- 2 ½ cups unbleached white flour
- 1 teaspoon salt
Instructions
- Combine the yeast with 2 cups of warm water. Let stand for 10 minutes to dissolve. Stir in the oil and sugar.
- In a large mixing bowl, combine the flours and salt. Make a well in the center and stir in the yeast mixture. Work everything together. first with a wooden spoon and then your hands, to form a dough.
- Turn it out onto a well-floured board and knead it for 8 minutes, adding flour until the dough loses stickiness. Place the dough in a floured bowl, cover it with a tea towel, and put it in a warm place. Let rise until doubled in bulk, 1 to 1 ½ hours.
- Punch the dough down. divide it. and form into two rounds. Roll out each round on a well-floured board and stretch it to fit a 12- to 14-inch round pizza pan. Lightly oil the pans and sprinkle them with cornmeal.
- Lay the rounds on the pans and make a lip of dough around the edge. Arrange topping of choice on the dough. Bake in a preheated 450°F oven for 15 minutes, until crust is golden.
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Italian-Style Vegan Sausage and Peppers
Savory vegan sausage, sweet bell peppers, and tender onions simmered in a garlicky tomato sauce - this Italian classic goes plant-based without losing an ounce of flavor. It's hearty, colorful, and perfect spooned over pasta, grains, or tucked into a crusty roll.
This recipe updates the Italian classic, sausage and peppers, with vegan sausage. What I love most about this recipe is that it delivers big, familiar flavor with very little fuss. It's rustic in the best way. Nothing complicated. Just solid ingredients, cooked well, and layered together until everything tastes like it belongs in the same bowl.
And it's flexible. Serve it over pasta. Serve it with your favorite grains (I like farro!) Spoon it onto creamy polenta. Stuff it into a hoagie roll. Or honestly? Eat it straight from the skillet. I won't judge.
These Italian Vegan Sausage and Peppers are…
- Hearty and satisfying without being heavy
- Weeknight-friendly, ready in about 30 minutes
- Naturally dairy-free and plant-based
- Easy to customize depending on what peppers or sausage you have
- Perfect for meal prep, since the flavors deepen as it sits
Key Ingredients & Substitutions
Vegan Italian Sausage - Choose your favorite plant-based Italian-style links. Slice them into coins or half-moons so they brown nicely. Browning is key here - it builds flavor before the sauce even begins.
Substitution tip: If you can't find Italian-style sausage, use plain vegan sausage and boost the seasoning with extra oregano, fennel seed, and a pinch of red pepper flakes.
Bell Peppers - A mix of red, yellow, and green adds sweetness and color. If you can find Italian frying peppers, even better - but standard bell peppers work beautifully.
Onion and Garlic - These are the aromatic backbone of the dish. Let the onions soften and lightly caramelize before adding garlic!
Crushed or Puréed Tomatoes - This creates the base for the sauce. If you prefer a chunkier texture, use crushed tomatoes. For a smoother finish, go with purée.
Dried Italian Herbs - Oregano is essential. Basil and thyme add balance. A pinch of red pepper flakes gives subtle heat.
Optional White Wine - A splash deglazes the pan and adds brightness. If you skip it, a squeeze of lemon juice at the end can add a similar lift.
Helpful Tips
- Brown the vegan sausage well. Don't rush this step. A little caramelization goes a long way in boosting flavor.
- Slice peppers evenly. Uniform strips cook at the same rate and give the dish that classic look.
- Simmer gently. Once the tomatoes go in, let everything bubble softly so the flavors meld without over-reducing.
- Taste before serving. A pinch of salt or splash of acidity at the end can make all the difference.
Storing & Freezing
One of the best things about this dish? It might taste even better the next day!
Refrigerator:
Let the vegan sausage and peppers cool completely before transferring to an airtight container. It will keep well in the fridge for up to 4 days. The flavors continue to deepen as it sits, making leftovers ideal for quick lunches or easy dinners.
Reheating:
Warm gently in a skillet over medium-low heat until heated through. If the sauce has thickened in the fridge, add a splash of water or vegetable broth to loosen it. You can also reheat it in the microwave in 30-second intervals, stirring between each.
Freezing:
This recipe freezes beautifully. Store in a freezer-safe container for up to 2 months. For best texture, freeze it without pasta or polenta - just the sausage and pepper mixture.
To reheat from frozen, thaw overnight in the refrigerator, then warm on the stovetop until hot throughout. If reheating straight from frozen, use a covered skillet over low heat and stir occasionally as it thaws and warms.
Variations
- Make It Spicy: Use hot Italian-style vegan sausage or increase the red pepper flakes.
- Add Greens: Stir in a handful of baby spinach or chopped kale during the last few minutes of cooking.
- Turn It Into a Sandwich: Pile the mixture into toasted rolls and top with vegan mozzarella for a classic sausage-and-peppers vibe.
- Bulk It Up: Add sautéed mushrooms for extra umami and texture.
Recipe
Italian Style Vegan Sausage & Peppers
Hearty Italian-style vegan sausage and peppers simmered in a rich tomato sauce with sweet bell peppers and onions. An easy, flavorful plant-based dinner perfect for pasta, polenta, or sandwiches.
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Servings: servings
Ingredients
- 2 tablespoon extra-virgin olive oil
- 12 oz Vegan Italian-style Sausage cut into ½-inch slices, see notes
- 1 yellow onion peeled, quartered and thinly sliced
- 3 cloves garlic peeled and minced
- 4 bell peppers seeded and cut into strips
- ¼ cup dry white wine such as Chardonnay, optional
- 28 oz canned crushed tomatoes or tomato puree
- 1 teaspoon dried oregano or fresh oregano to taste
- 1 teaspoon dried basil or fresh basil to taste
- ½ teaspoon dried thyme
- red pepper flakes to taste
- salt and freshly ground pepper to taste
For Serving
- cooked pasta, grains, or polenta optional for serving
Instructions
- Heat just enough of the oil to lightly coat the bottom of a large skillet, reserving the rest. Add the sausage and cook over medium-high heat, stirring frequently until all sides are golden brown. Remove from the skillet and set aside.
- Heat the remaining oil in the same pan. Add the onion and sauté over medium-low heat until translucent. Add the garlic and peppers and sauté until all are soft and golden.
- Stir in the optional wine, pureed tomatoes, and seasonings. Bring to a simmer, then cover and cook over low heat for 10 minutes.
- Stir the reserved vegan sausage into the mixture. Season with salt and pepper. Serve at once, spooning some of the sausage and peppers mixture over individual servings of pasta, grains, or polenta, or on its own if you prefer.
Notes
You can use any brand of vegan sausage you prefer here. I have made this recipe with Field Roast, Tofurkey, and Beyond sausages. All work well.
I served this vegan sausage over top of cooked farro. You may also choose to serve it over rice, pasta, or polenta.
Nutrition (Estimate per Serving)
Calories: 672kcalCarbohydrates: 76gProtein: 37gFat: 27gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gCholesterol: 9mgSodium: 1507mgPotassium: 2379mgFiber: 23gSugar: 32gVitamin A: 8364IUVitamin C: 354mgCalcium: 438mgIron: 12mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Glazed Baked Onions
Soft, sweet, and bathed in a buttery brown sugar glaze - these baked onions are the ultimate side dish for any vegan feast.
Let's talk about onions for a minute. Usually, they're the unsung heroes hiding out in the background - chopped, sautéed, and forgotten about. But not today. Today, onions take center stage, get all gussied up in a glossy glaze, and come strutting out of the oven like they own the dinner table.
These Glazed Baked Onions are pure comfort food, with just enough elegance to make them holiday-worthy. They are especially perfect for Thanksgiving!
These Glazed Baked Onions are:
- A total glow-up for the humble onion.
- Sweet, buttery, and gloriously simple.
- A perfect plant-based side dish for the holidays or any cozy meal.
- Oven-roasted to soft, caramelized perfection.
- Naturally vegan and easy to make gluten-free too.
And if you're here planning your holiday menu, don't forget to check out our new Vegan Thanksgiving and Vegan Christmas cookbooks!
Key Ingredients & Substitutions
- Onions: Large yellow onions work best here. You want them big and round, so they hold up in the oven and soak up all that glaze. My personal favorite are Vidalia Onions!
- Vegan Butter: Adds richness and helps create that luscious glaze. I am a fan of the Earth's Best Buttery Sticks for this type of dish. If you're not vegan, regular butter works here too.
- Brown Sugar: The star of the glaze - gives it that warm, molasses-y sweetness. Light or dark, either is fine.
- Salt & Pepper: Simple seasoning, balances the sweetness beautifully.
- Water: Just enough to help the glaze form while the onions roast.
Helpful Tips
Don't peel too much: Just remove the papery outer layers of the onions and trim the ends slightly - you want them to stay intact when baked.
Score the tops: A shallow cross-cut on top of each onion helps the glaze seep into the onions while they bake.
Roast covered, then uncovered: Start with foil covering the baking dish to steam and soften the onions, then uncover to let them caramelize.
Baste as you go: Spoon that buttery glaze over the onions occasionally as they bake, for maximum flavor and that pretty shine.
Easy Variations
- Add herbs: A sprig of thyme or rosemary tucked into the baking dish adds a savory, aromatic note.
- Spice it up: A pinch of cayenne or smoked paprika in the glaze gives a little extra kick.
- Maple twist: Swap brown sugar for maple syrup for a deeper, woodsy sweetness.
- Make it Bite Sized: Try this with small pearl onions or even shallots for a bite-sized take that's great for appetizers or tapas-style meals.
More Vegan Recipes
If you love these baked onions, be sure to check out these other delicious recipes:
Photos were taken by Hannah Kaminsky.
Recipe
Glazed Baked Onions
Soft, sweet, and bathed in a buttery brown sugar glaze - these baked onions are the ultimate side dish for any vegan feast.
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Servings: onion halves
Equipment
Ingredients
- 1 cup vegetable broth homemade or store bought
- ¼ cup maple syrup or agave nectar
- 1 tablespoon vegan butter such as Earth Balance Buttery Sticks
- ⅛ teaspoon dried rosemary
- ⅛ teaspoon dried thyme
- ⅛ teaspoon ground nutmeg
- 6 large onions sweet variety, such as Vidalia
- 1 cup breadcrumbs
- fresh rosemary sprigs optional, for garnish
Instructions
- Preheat the oven to 375°F (190°C).
- Combine all the ingredients except the onions and breadcrumbs in a small saucepan. Heat gently, stirring, until all are smoothly blended. Remove from the heat.
- Peel the outer skin from the onions, and cut them in half crosswise. Cut a thin sliver from the bottom of each onion half, so that they'll stand steadily in a baking dish.
- Arrange the 12 onions halves in a shallow baking dish and pour the mixture from the saucepan evenly over them.
- Cover and bake for 45 minutes to 1 hour, or until the onions are tender when pierced with a fork. Once or twice during this time, spoon some of the liquid from the bottom of the baking dish over the onions.
- Sprinkle the onions with breadcrumbs and bake, uncovered, for an additional 10 to 15 minutes, or until most of the liquid has been absorbed. Serve at once or keep warm until needed.
Nutrition (Estimate per Serving)
Calories: 92kcalCarbohydrates: 18gProtein: 2gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.4gTrans Fat: 0.01gSodium: 155mgPotassium: 143mgFiber: 2gSugar: 8gVitamin A: 88IUVitamin C: 6mgCalcium: 41mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan Sloppy Joes - with Pinto Beans and Quinoa!
These Vegan Sloppy Joes bring big flavor to everyone's favorite messy sandwich. Packed with quinoa, pinto beans, and loads of flavor. Yum!
Let's be real: sometimes you just want a messy, saucy sandwich that you can barely fit in your mouth. Enter these Vegan Sloppy Joes, a plant-based spin on the nostalgic classic we all grew up loving.
Packed with hearty quinoa, creamy pinto beans, and a tangy tomato-based sauce, they're every bit as satisfying as the original-just without the meat.
Whether you're feeding a hungry crowd or just need a quick weeknight dinner, this recipe is a guaranteed hit. Grab some napkins; it's about to get deliciously sloppy.
Why You'll Love These Vegan Sloppy Joes
- Protein-Rich: Quinoa and pinto beans provide a substantial protein boost, keeping you full and energized.
- Quick and Easy: Ready in under 30 minutes, making it perfect for weeknight dinners.
- Family-Friendly: A crowd-pleaser that appeals to both kids and adults.
- Versatile: Serve on whole-grain rolls, in lettuce wraps, or over a bed of greens for a gluten-free option.
- Make-Ahead: The flavors deepen over time, so it's great for meal prep and leftovers.
Get the Plant Power Cookbook!
This recipe is a sneak preview from the excellent cookbook: Plant Power: Transform Your Kitchen, Plate, and Life with More Than 150 Fresh and Flavorful Vegan Recipes by Nava Atlas.
I originally published this article years ago when the cookbook was first released, but I recently gave it a refresh because this recipe is simply too good to miss. I highly recommend giving it a try-and consider adding the cookbook to your vegan cookbook collection!
The recipe has been shared here with permission from the cookbook publisher, HarperOne. Photos were taken by Hannah Kaminsky.
Helpful Tips & Substitutions
Rinse the Quinoa: To remove its natural bitterness, always rinse quinoa under cold water before cooking.
Toast the Buns: Lightly toasting the rolls adds a pleasant crunch and prevents them from becoming soggy from the filling.
Customize the Spice Level: Adjust the chili powder and add hot sauce if you prefer a spicier kick.
Substitute the Pinto Beans: I like pinto beans, but black beans or kidney beans can be used as alternatives.
Serving Suggestions
Classic Style: Spoon the mixture onto toasted whole-grain buns and serve with a side of vegan coleslaw or pickles.
Lettuce Wraps: For a lighter option, serve the sloppy joe mixture in large lettuce leaves.
Over Grains: Serve atop brown rice or quinoa for a hearty, bun-free meal.
With Sweet Potatoes: Pair with baked sweet potatoes for a balanced and nutritious dinner.
More Vegan Recipes
If you love these Vegan Sloppy Joes, be sure to check out these other delicious recipes:
Recipe
Vegan Sloppy Joes
These Vegan Sloppy Joes are made with protein-packed quinoa, creamy pinto beans, and a tangy, sweet tomato sauce
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Servings: sandwiches
Ingredients
- ½ cup uncooked quinoa rinsed in a fine sieve
- 1 tablespoon extra-virgin olive oil
- 1 medium onion finely chopped
- ½ medium green bell pepper finely diced
- 15 oz canned pinto beans (or 1 ½ cups cooked), drained, rinsed, and coarsely mashed
- 15 oz canned tomato sauce or crushed tomatoes
- 1 medium tomato finely diced
- 1 tablespoon soy sauce to tamari, adjust to taste
- 1 teaspoon agave nectar or maple syrup to taste, or substitute maple syrup
- 2 teaspoon chili powder add more for extra spice
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- 6 whole grain rolls or use English muffins or mini-pitas
Instructions
- Combine the quinoa with 1 cup water in a small saucepan. Bring to a slow boil, then lower the heat, cover, and simmer until the water is absorbed, about 15 minutes.
- Meanwhile, heat the oil, broth, or water in a medium skillet. Add the onion and sauté until translucent. Add the bell pepper and sauté until both are golden.
- Add the remaining ingredients except the bread of choice, and bring to a gentle simmer. Cook over medium-low heat, loosely covered, for 5 to 7 minutes, stirring occasionally. Let the skillet stand off the heat for 5 minutes to allow the flavors to mingle further and for the quinoa to absorb the tomato flavors.
- Evenly spoon the filling over the bottoms of whole-grain rolls, cover with the tops, or serve open-faced.
Nutrition (Estimate per Serving)
Calories: 170kcalCarbohydrates: 29gProtein: 7gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 707mgPotassium: 602mgFiber: 6gSugar: 6gVitamin A: 743IUVitamin C: 19mgCalcium: 63mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Garlic Mustard Vinaigrette
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!
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. 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
This simple Garlic Mustard Vinaigrette packs a serious flavor punch.
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Servings: servings
Ingredients
- ½ cup extra-virgin olive oil
- Juice of ½ lemon
- ¼ cup balsamic vinegar
- 2 to 3 tablespoons Dijon mustard to taste
- 1 clove garlic crushed, optional
- ¼ teaspoon dried oregano
- ¼ teaspoon dried dill
- ¼ teaspoon dried basil
- salt and freshly ground black pepper to taste
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.
Vegan Greek Pasta Salad
Looking for a simple dish that's light, refreshing, and packed with flavor? This Vegan Greek Pasta Salad ticks all the boxes. Loaded with crisp veggies, tangy olives, and an herby homemade dressing, it's the perfect go-to recipe for potlucks, meal prep, or quick lunches.
Bonus? It's super easy to make and totally customizable, so you can tweak it to suit your taste or what you have in your fridge.
The lemony dressing is zippy and bright, the olives and vegan feta (if you're using it) bring the perfect amount of saltiness, and the fresh veggies add crunch and color. Toss all that with tender pasta, and you've got yourself a dish that's satisfying without being heavy.
It's perfect for warm weather gatherings, but honestly, I'd eat this year-round. Plus, it gets better as it sits, which means leftovers are absolutely something to look forward to.
This Vegan Greek Pasta Salad Is:
- Light and refreshing: Thanks to the lemony vinaigrette and fresh veggies.
- Perfect for sharing: Ideal for BBQs, picnics, or weeknight dinners.
- Easy to make ahead: The flavors deepen over time, so it's meal-prep friendly.
- Customizable: Mix in extra veggies, switch up the pasta, or skip the vegan feta-it's all good.
Substitutions
Make it gluten free. Just use your favorite gluten free pasta brand - the rest of the ingredients are naturally gluten free.
Kalamata Olives are essential for that briny flavor. But if olives aren't your thing, try substituting capers.
Vegan Feta: Totally optional, but if you can find it, it's worth it for that tangy creaminess. Or make your own vegan feta with tofu!
Red Wine Vinegar: Brings the perfect amount of tang to the dressing. Apple cider vinegar can pinch-hit if needed.
Helpful Tips
Let it sit before serving: If you have time, let the salad chill in the fridge for at least 30 minutes before serving. The flavors meld together beautifully.
Customize the dressing: Taste and adjust-need more tang? Add a splash of vinegar or lemon. Want it a little sweeter? A tiny drizzle of maple syrup does the trick.
Keep it fresh: If making ahead, reserve some dressing and add it just before serving to keep everything tasting fresh.
Variations to Try
Add protein: Toss in some chickpeas or roasted tofu for a heartier salad.
Go extra green: Add spinach, arugula, or kale for more veggies.
Make it spicy: Throw in a pinch of chili flakes or a drizzle of hot sauce.
Change the pasta: Try orzo or bowtie pasta for a fun twist.
Herb swap: Basil or dill can replace or complement the oregano and parsley.
More Vegan Recipes
If you love this vegan pasta salad, be sure to check out these other vegan ideas:
Recipe
Vegan Greek Pasta Salad
This Vegan Greek Pasta Salad is light, refreshing, and packed with flavor. It's the perfect go-to recipe for potlucks, meal prep, or quick lunches.
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Servings: servings
Ingredients
Dressing:
- ⅓ cup olive oil
- ¼ cup red wine vinegar
- 1 lemon juiced
- 1 clove garlic minced
- 1 tablespoon minced fresh oregano
- 1 tablespoon minced fresh parsley
- Salt and pepper to taste
Pasta salad:
- 16 oz dry pasta rotini or penne
- 4-5 mini cucumbers sliced
- 1 pint grape tomatoes halved
- 1 bell pepper seeded and diced
- 1 cup vegan feta optional
- 1 cup kalamata olives pitted
- ½ small red onion sliced
Instructions
Dressing:
- In a small jar with a lid, add the olive oil, red wine vinegar, lemon juice, garlic, oregano, parsley and salt and pepper.
- Close the lid and shake until homogenous. Set aside until needed.
Salad:
- To a large bowl, add the pasta, cucumbers, grape tomatoes, bell pepper, vegan feta, kalamata olives, and red onion.
- Toss all the ingredients together. Drizzle the dressing over the salad and toss again
Nutrition (Estimate per Serving)
Calories: 381kcalCarbohydrates: 53gProtein: 14gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 3mgSodium: 449mgPotassium: 553mgFiber: 5gSugar: 7gVitamin A: 1189IUVitamin C: 40mgCalcium: 66mgIron: 2mg
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)
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!
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.
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!
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.
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:
Recipe
30-Minute Aloo Gobi (Vegan)
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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Servings: 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
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.
30-Minute Madras Lentils (Vegan)
This quick and easy version of Indian Madras Lentils is ideal for a fast and flavorful weeknight meal. Serve it with a side of basmati rice or warm flatbread for a healthy and hearty vegan dinner. Enjoy!
As the days grow shorter and the nights cooler, there's nothing quite like a bowl of warm, spiced lentils to wrap up your day. Enter these vegan Madras Lentils: a dish that's as comforting as it is quick. It's a modern twist on a classic Indian dish - that you can make with easy ingredients and no special equipment.
So, next time you're in need of a quick culinary escape, let these Madras Lentils transport you to the bustling streets of Chennai, where flavors are always rich and life is full of zest.
What are Madras Lentils?
Despite the fact that you can find the term "Madras Lentils" on both Indian menus and store bought offerings, it's not truly an authentic Indian dish. It's more of a Western creation. 😉
The name 'Madras' comes from the former title of the city now known as Chennai. The dish referred to as 'Madras lentils' is a westernized version of several classic Indian lentil dishes, inspired by the flavors and cuisine of Madras.
Madras lentils draw inspiration from dishes like 'Dal Makhani' or 'Maa ki Dal' which are made with whole black lentils and kidney beans, slow-cooked to perfection with aromatic spices and often finished with butter and cream for richness. The 'Madras' version keeps the essential elements of this comfort food intact - lentils, beans and spices - while omitting the dairy. Perfect for a vegan diet!
While 'Madras lentils' may not be all that authentic - it sure is popular. And it's also one of the simplest Indian recipes that you can make at home in your own kitchen!
Why You'll Love This Recipe
Who says comfort food can't be nutritious and delicious? These Madras lentils are:
- Healthy & Wholesome. Packed with plenty of plant based protein and fiber, this is a hearty dish that satisfies without weighing you down.
- Quick enough for a Weeknight Dinner. This simplified version of the original dish can be made without a pressure cooker and cooks in under 30 minutes thanks to the use of canned lentils and beans.
- An easy one pot vegan meal! Less fuss and less mess.
Ingredients & Substitutions
Canned Black Lentils & Kidney Beans
These pantry staples are the stars of the dish! The traditional version of Madras Lentils uses dried beans and lentils that need to be soaked and simmered for a long time. Using the canned versions delivers great results in way less time!
Classic Indian Spices
Cumin, turmeric, garam masala, and coriander all play their part in creating the quintessential Indian flavor profile we all love.
Tomato Options
No crushed tomatoes? No problem. Feel free to use fresh diced tomatoes or even tomato puree in a pinch.
Spice Swap
If garam masala isn't on hand, try a blend of cinnamon, cloves, and nutmeg to mimic its warm, sweet notes.
Oil Alternatives
While olive oil is a great choice, coconut oil can add a subtle sweetness and vegan butter will give a richer flavor.
Helpful Tips
Rinse the Lentils and Beans. Canned legumes can be very high in sodium. Use a strainer to give both the beans and lentils a good rinse under cold water to remove all that extra salt before cooking.
Cook it Low and Slow. Even though this is a quick recipe, giving the dish some time to simmer at the end will deepen the flavors. So don't get impatient!
Serving Suggestions. Pair these Madras Lentils with fluffy basmati rice, a warm piece of vegan naan bread, or even serve atop a baked potato for a fun twist!
Get Garnishes! Fresh cilantro adds a pop of color and a burst of freshness to the dish. You may also want to serve your madras lentils with a handful of chopped onions, slivered chili peppers, or a dollop of vegan raita.
Storing Leftovers. Store leftover Madras Lentils in a covered container in the fridge for 3-4 days, or freeze for up to 2 months. To serve the lentils again, allow them to defrost (if frozen) and warm on the stovetop over medium heat.
Variations
Add more plant based protein. Amp up the protein by adding cubes of firm tofu or tempeh to the curry!
Add more veggies. Feel free to add more fresh veggies to the dish as well. Bell peppers, zucchini, mushrooms, or kale are all great additions.
More Vegan Indian Recipes
If you love these Madras Lentils, be sure to check out these other tasty vegan ideas:
Recipe
30-Minute Madras Lentils (Vegan)
Serve this easy Madras Lentils with a side of basmati rice or warm flatbread for a healthy and hearty vegan dinner. Enjoy!
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Servings: -6 servings
Ingredients
- 2 cans 15 ounces each black lentils, drained and rinsed
- 1 can 15 ounces red kidney beans, drained and rinsed
- 2 tablespoons olive oil or any vegan cooking oil
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1- inch piece ginger minced
- 1 green chili slit (optional, adjust to heat preference)
- 1 teaspoon cumin seeds
- ½ teaspoon ground turmeric
- ½ teaspoon red chili powder
- 1 ½ teaspoons garam masala
- 1 teaspoon ground coriander
- 1 can 14 ounces crushed tomatoes
- Salt to taste
- 1-2 cups vegetable broth or water for desired consistency
- 1 tablespoon vegan butter or additional olive oil for a buttery flavor
- Fresh cilantro leaves for garnish
Instructions
- Prepare the Canned Lentils and Beans: Since the canned lentils and beans are pre-cooked, simply rinse them to remove any excess sodium and set aside.
- Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the cumin seeds and wait until they start to crackle. Then, add the onions, garlic, ginger, and green chili. Sauté until the onions are soft and golden.
- Add the Spices: Stir in the turmeric, red chili powder, garam masala, and ground coriander. Cook the spices for about a minute until they are fragrant.
- Cook the Tomato Base: Add the crushed tomatoes and salt to the pot. Let the mixture simmer until it thickens slightly, which should take about 8-10 minutes.
- Combine with Lentils and Beans: Add the rinsed lentils and kidney beans to the pot. Mix well with the tomato and spice mixture.
- Adjust Consistency: Pour in the vegetable broth or water to reach the consistency you like for your dal.
- Simmer: Allow the mixture to come to a gentle boil, then reduce the heat and simmer for 10-15 minutes to blend the flavors together.
- Finish with Vegan Butter: Stir in the vegan butter or extra olive oil right before you're ready to serve.
- Garnish: Sprinkle with freshly chopped cilantro for a touch of color and freshness.
Nutrition (Estimate per Serving)
Calories: 126kcalCarbohydrates: 6gProtein: 1gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 1gSodium: 303mgPotassium: 86mgFiber: 2gSugar: 2gVitamin A: 207IUVitamin C: 4mgCalcium: 21mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Masala Lentils (Sabut Masoor)
Ever craved something hearty, spicy, and just downright soul-satisfying? That's exactly what you'll get with these Masala Lentils. This dish isn't just food; it's a warm hug in a bowl, infused with rich, aromatic spices that'll transport you straight to the bustling streets of India. Let me take you on a culinary journey with this simple yet flavorful recipe that's sure to become a staple in your kitchen.
Picture this: a chilly evening, a cozy kitchen, and a craving for something that warms you from the inside out. Enter the magic of Masala Lentils. One spoonful, and I was totally hooked! And I bet you will be as well.
Don't be intimidated by the array of spices - this is one of the simplest lentil recipes I've come across. In fact, it's a great way to introduce yourself to Indian cooking.
This amazing lentil recipe was contributed by Richa Hingle way back in 2015, and is a sample recipe from her cookbook, Vegan Richa's Indian Kitchen. While the article has been updated with more helpful tips and better photos - the recipe is still the original. And still delicious! I highly recommend checking out that cookbook.
This Masala Lentils Recipe is:
- Hearty & Comforting.
- Packed with flavorful spices.
- Easy to customize with your favorite lentil varieties and veggies.
- Naturally vegan!
Key Ingredients & Substitutions
- Brown Lentils: The star of the show! But I've also made this with red lentils and it worked well also.
- Safflower Oil: I love its neutral taste, but any cooking oil will do the trick.
- Ground Spices: Cumin, coriander, cardamom, cinnamon, and more - each adding its unique note to this dish.
- Sriracha: For that kick! You can substitute it with another hot sauce if you prefer.
- Tomatoes: I like using fresh tomatoes for my lentil masala, but you can also use canned chopped tomatoes. The fire roasted ones have a great flavor.
- Cilantro: Be sure to use fresh cilantro for the best flavor!
Helpful Tips & Variations
Add more protein. Toss in some chickpeas or pan-fried tofu for an extra protein punch.
Make it creamier. A splash of coconut milk to transform these lentils into a creamy delight.
Add leafy greens. Stir in some spinach or kale for added nutrition and a beautiful pop of color.
Serving Suggestions: Serve masala lentils with fluffy basmati rice, fresh rotis, or vegan naan bread.
Storing Leftovers: Store leftover masala lentils in the fridge for 3-4 days.
More Tasty Vegan Ideas
If you love these Masala Lentils, be sure to check out these other vegan recipes:
Recipe
Masala Lentils (Sabut Masoor)
A hot sauce (chiles, garlic, and vinegar) is the secret to getting the right flavor profile in this lentil dal. Serve this as a part of a meal, or with rice or naan or other flatbread.
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Servings: servings
Ingredients
- ¾ cup brown lentils washed and drained
- 2 cups water
- 2 to 3 teaspoons safflower or other neutral oil
- ½ cup finely chopped red or white onion
- 6 cloves garlic chopped
- ½ teaspoon ground cumin
- 2 teaspoons ground coriander
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- ½ teaspoon fenugreek leaves or ⅛ teaspoon fenugreek seeds
- 1 teaspoon sweet or hot paprika
- ⅛ teaspoon nutmeg
- ¼ teaspoon black pepper
- 1 ½ tablespoons sriracha or other hot sauce to taste
- 2 tablespoons water
- 1 ½ cups chopped tomato
- ¾ teaspoon salt
- 2 tablespoons chopped cilantro for garnish
- 1 tablespoon vegan butter optional
Instructions
- Combine the lentils with 2 cups of water in a saucepan. Partially cover and cook over medium heat until the lentils are tender, 25 to 30 minutes.
- While the lentils are cooking, make the tempering. Heat the oil in a skillet over medium heat. Add the onion and cook until golden brown, 5 to 6 minutes.
- In a blender, combine the garlic, cumin, coriander, cardamom, cinnamon, fenugreek, paprika, nutmeg, black pepper, sriracha, and 2 tablespoons of water. Blend to combine well.
- Add this paste to the onions in the skillet. Cook until fragrant, about 2 minutes. Stir in the tomatoes and salt, and cook until the tomatoes are tender, about 8 minutes. Mash the larger tomato pieces.
- Add the tempering to the lentils. Bring to a boil over medium heat. Reduce heat and simmer for another 5 minutes.
- Taste and adjust salt and spice. Garnish with cilantro and vegan butter, if using, and serve hot.
Nutrition (Estimate per Serving)
Calories: 204kcalCarbohydrates: 30gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 728mgPotassium: 599mgFiber: 13gSugar: 4gVitamin A: 319IUVitamin C: 18mgCalcium: 80mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Easy Vegan Dal Tadka
Turn up the flavor with this vegan-friendly Dal Tadka! It's packed with flavorful spices, hearty lentils, and it couldn't be easier to make. This is Indian comfort food at its best.
What is Dal Tadka?
Dal Tadka, pronounced [dahl tad-ka], is a classic Indian comfort food dish. The name itself describes the dish very accurately. 'Dal' is the Hindi word for lentils, which are a staple ingredient in South Asian cooking. 'Tadka' means tempering - a cooking technique where spices are roasted in hot oil or ghee, releasing their essential oils and enhancing their flavor.
The lentils are typically cooked until tender and then mixed with a base of onions, tomatoes, and ginger, along with turmeric and salt. The Tadka, prepared separately, can include a range of spices like cumin, mustard seeds, garlic, and chili, depending on regional and personal preferences. The sizzling Tadka is then drizzled over the creamy dal, creating a dish that's comforting, nutritious, and packed with flavor.
Variations of the classic Dal Tadka can be found across the different regions of India, each with their own local touch!
Why You'll Love this Recipe
This recipe is my spin on the traditional dal tadka - simplified so it can easily be made by a home cook with easy-to-find ingredients and no special equipment. This dal tadka is:
- Just as creamy and delicious as your favorite restaurant style Dal Tadka!
- Doesn't require a pressure cooker - or any other special equipment.
- Easy enough to make for a weeknight meal.
- 100% Vegan and Vegetarian friendly!
Key Ingredients & Substitutions
Lentils.
I used yellow lentils (toor dal) for this recipe, but it works well with many types of lentils. Other good choices are moong dal (split yellow moong lentils), masoor dal (red lentils), chana dal (split chickpeas), and urad dal (split black gram). Some folk even use a mix of two or three different types of lentils.
Oil or Ghee?
I simply used olive oil for my tadka, because it's the simplest vegan substitution for the traditional ghee used in this dish. But there are several brands that make a vegan ghee, so feel free to give that a try if you prefer. This one from Livlo is the brand I see recommended most often!
The spices!
This recipe uses a variety of traditional Indian spices, but the key here is a high quality garam masala. It's worth splurging on a high quality garam masala, like this one, for the best flavor.
Helpful Tips & Variations
Soak the lentils. If possible, rinse and soak your dry lentils for 30 minutes before cooking. It helps to reduce cook time and enhance texture.
Make it creamier. Lightly mashing some of the lentils after cooking helps achieve a rich, velvety consistency. For even more creaminess, you can use an immersion or regular blender to puree a portion of the cooked dal. I do not recommend pureeing all of it - the texture will be too mushy.
Serving suggestions: Serve dal tadka over steamed basmati rice or Indian flatbread like naan or roti for a complete vegan meal. You may also wish to serve with a dollop of vegan raita (yogurt sauce).
Storing leftovers. Store leftover dal tadka in a covered container in the fridge for 3-4 days. You can also freeze for up to two months. To serve again, let it defrost (if frozen) and reheat on the stovetop over medium heat.
Variations
Add more spice. This recipe is just mildly spicy to start with. For more heat, add additional chili powder or add a minced red chili pepper to the tadka mixture.
Add more plant based protein. Stir in diced firm tofu or tempeh cubes for extra protein.
With simple ingredients and flavors, this vegan dal tadka recipe is sure to become a new weeknight staple. Enjoy!
More Vegan Indian Recipes
If you love this Vegan Dal Tadka, be sure to check out these other delicious recipes:
Recipe
Easy Vegan Dal Tadka
This vegan-friendly Dal Tadka is packed with flavorful spices, hearty lentils, and it couldn't be easier to make. This is Indian comfort food at its best.
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Servings: servings
Ingredients
For the Dal:
- 1 cup yellow lentils toor dal, rinsed and soaked for 30 minutes
- 3 cups water for cooking
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 2 medium tomatoes finely chopped
- 1- inch piece of ginger grated
For the Tadka (Tempering):
- 2 tablespoons olive oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2 cloves of garlic minced
- 1 small onion finely chopped
- ½ teaspoon garam masala
- 1 teaspoon ground coriander
- ¼ teaspoon red chili powder or to taste
- Juice of ½ a lemon
- Fresh cilantro chopped for garnish
Instructions
Cook the Lentils:
- In a large pot, combine the soaked and drained yellow lentils, water, turmeric powder, and salt. Bring to a boil, then simmer on low heat for about 20-25 minutes or until the lentils are soft and fully cooked.
Mash the Dal:
- Once the lentils are cooked, use a back of a spoon or a potato masher to mash them slightly for a creamier texture. If the mixture is too thick, add a little water to reach your desired consistency.
Prepare the Tadka:
- In a separate small pan, heat the olive oil. Add the chopped onion and cook for 4-5 minutes, until it turns golden.
- Add mustard seeds and cumin seeds, and let them pop.
- Add the garam masala, ground coriander, and red chili powder. Stir to coat the onions with spices. Then add the minced garlic and ginger, and cook for another minute, until fragrant.
- Stir in the chopped tomatoes and cook for another 5 minutes. If the mixture begins to feel too dry, add a bit of additional oil.
Combine Dal and Tadka:
- Combine the tadka and the cooked lentils.
- Stir well. Add the fresh lemon juice now for a bit of tang.
Garnish and Serve:
- Garnish with chopped fresh cilantro. Serve with steamed rice or your favorite Indian bread like naan or roti.
Nutrition (Estimate per Serving)
Calories: 267kcalCarbohydrates: 36gProtein: 14gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gSodium: 601mgPotassium: 694mgFiber: 16gSugar: 4gVitamin A: 575IUVitamin C: 13mgCalcium: 60mgIron: 5mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Bhindi Masala (Okra Masala)
Get ready to spice up your dinner routine with this hearty and flavorful Bhindi Masala - a classic Indian dish that's as simple as it is delicious. And it's 100% vegan and ready in 30 minutes too.
So you might have seen the word okra here and are currently thinking - has she lost her mind?! But stick with me. This Bhindi Masala is a dish even non-okra lovers can get behind. (And I know, because I am one of them.)
I first published a version of this recipe titled Bhindi Bhaji, which was generously shared by Terry Hope Romero as a sample recipe from her cookbook Vegan Eats World. The recipe has been updated slightly over the years, and I've added my own photos. But I still highly recommend you check out that cookbook!
This Bhindi Masala Recipe is...
- Authentically Flavorful: With traditional spices like garam masala, turmeric, and amchur, it's a taste of India in every bite.
- Surprisingly Simple: Despite its complex flavors, this recipe is straightforward and easy to follow.
- Adaptable: Whether you like it spicy or mild, this dish can be tailored to your palate.
- Vegan!
What is Bhindi Masala?
Bhindi Masala, is a classic Indian dish that has found its way into the hearts and kitchens of food enthusiasts worldwide. The name itself is a direct nod to its main ingredient and preparation style: "Bhindi" in Hindi means okra, and "Masala" refers to a mixture of spices. The exact origin of Bhindi Masala is a bit hazy, but it's widely believed to have originated in the northern parts of India.
Key Ingredients & Substitutions
Okra
The star of the dish. If fresh okra isn't available, frozen okra can be a good substitute, though you will need to defrost and dry it thoroughly first to avoid getting a slimy texture.
Garam Masala
This classic spice blend is at the heart of many Indian dishes. It's worth splurging on a quality brand (like this one) for all of your Indian cooking.
Amchur Powder (Dry Mango Powder)
Adds a tangy twist. You can find amchur powder at Indian grocers or grab it online here. If unavailable, lime juice works as an easy alternative.
Cayenne Pepper
For heat lovers! Reduce or omit this for a milder version of the recipe.
Helpful Tips & Variations
Buying Okra
When selecting okra, choose medium-sized okra that feel crisp to the touch. Dark green Indian okra or light green okra both work well for this recipe. You can find okra at any Indian grocery store.
Dry the Okra
Before cooking, ensure the okra is completely dry to avoid it becoming too slimy. That sliminess is the reason most people don't like okra. I suggest getting a paper towel and literally drying off each piece of okra before you slice it.
Stir Gently!
Okra is delicate. Stir gently to avoid breaking them apart - you don't want a mushy mess.
Add Protein
Throw in some pan-fried tofu, tempeh, or chickpeas for an added protein boost.
Serving Suggestions
Serve your bhindi masala over steamed basmati rice or with a side of Indian bread like rotis or vegan naan bread.
More Vegan Recipes
If you love this Bhindi Masala, be sure to check out these other tasty vegan ideas:
Recipe
Bhindi Masala (Okra Masala)
Spice up your dinner routine with this hearty and flavorful Bhindi Masala - a classic Indian dish that's as simple as it is delicious. 100% vegan and ready in 30 minutes.
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Servings: servings
Ingredients
- 1 pound fresh okra pods
- 2 tablespoons vegetable oil
- 1 teaspoon mustard seeds
- 3 garlic cloves finely chopped
- 1 large onion chopped
- 2 teaspoons Garam Masala plus extra for garnish
- 1 teaspoon turmeric powder
- ½ teaspoon cinnamon
- ½ teaspoon cayenne pepper optional, for less heat
- 1 teaspoon salt
- 2 to 4 tablespoons water or broth
- 1 cup chopped tomatoes fresh or canned
- 1 teaspoon dried mango powder amchur or lime juice
Instructions
- Prepare Okra. Trim the ends off the okra and cut them into ½-inch pieces.
- Cook Mustard Seeds.In a large skillet, heat the oil over high heat. Add mustard seeds. Once they start popping, reduce heat to medium.
- Add Garlic and Onion. Sauté garlic for a few seconds, then add onion. Cook until the onion is soft, about 3 minutes.
- Add okra to the skillet. Mix in Garam Masala, turmeric, cinnamon, cayenne, and salt. Cook for 5 minutes, stirring occasionally.
- Add water or broth, reduce heat to low. Cover and simmer for 10-12 minutes, stirring occasionally.
- If it sticks to the pan, add a little more water or broth.
- Add tomatoes and amchur powder or lime juice. Cook uncovered for 3-4 minutes until tomatoes are soft.
- Taste and adjust seasoning as desired. Garnish with extra garam masala. Serve warm with rice, rotis, or naan bread.
Nutrition (Estimate per Serving)
Calories: 77kcalCarbohydrates: 16gProtein: 4gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 678mgPotassium: 525mgFiber: 5gSugar: 5gVitamin A: 988IUVitamin C: 35mgCalcium: 128mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
30-Minute Vegan Chana Masala
This one-pot vegan chana masala is packed with delicious Indian flavor and ready in just 30 minutes. Perfect for a weeknight meal!
It's been a minute since I've added a new curry recipe to the blog, so I wanted to share this quick and easy Chana Masala recipe with you today. This curry is absolutely packed with flavor, and yet it's simple enough to make on a busy weeknight. What's not to love?
What is Chana Masala?
Chana Masala, also known colloquially as "Chole" in many parts of India, is a popular dish that originates from the Indian subcontinent, particularly in the northern regions.
The name itself is quite descriptive of its ingredients and preparation: "Chana" refers to chickpeas, and "Masala" refers to a particular mixture of spices. This dish reflects the rich culinary heritage of India, where legumes like chickpeas have been a staple for centuries and are celebrated for their versatility and nutritional value.
Chana Masala is traditionally made with chickpeas that are simmered in a spicy, tangy tomato-based sauce infused with an array of aromatic spices like cumin, coriander, garam masala, and turmeric.
The dish has become a beloved part of vegetarian cuisine worldwide. Each region in India has its own version of Chana Masala, with variations in spice blends and cooking techniques, reflecting the diversity of Indian cuisine.
Why You'll Love This Recipe
Vegan Chana Masala is a dish that's as nutritious as it is delicious! Packed with protein-rich chickpeas and a symphony of spices, it's a vegan dish that will delight even the most picky palates. It's:
- Hearty and Satisfying: The chickpeas provide a wonderful, filling base that's both comforting, satisfying, and loaded with healthy protein.
- Flavor-Packed: A blend of traditional Indian spices ensures each bite is bursting with flavor.
- Easy to Make: My simplified version of traditional chana masala uses easy to find ingredients and straightforward steps for an easy recipe that can be ready in just 30 minutes.
Ingredient Spotlight
Chickpeas
These are obviously the star of the show here. I like to use canned chickpeas for convenience, but you can also prepare dried chickpeas for use in this recipe if you prefer. You would need about two cups of cooked chickpeas. Note that chickpeas are also commonly called garbanzo beans!
Garam Masala
I use a handful of common Indian spices in this recipe, but the most important one is the garam masala, which gives the dish it's classic flavor. I recommend using a high quality garam masala powder for the best results! (I like this one.)
Tomatoes
I use fresh tomatoes in my chana masala, and I do think it gives the best flavor and texture. But you can substitute a 15 oz can of chopped or crushed tomatoes if you prefer.
Tips and Tricks
Spice Level
The recipe is mildly spicy as it's written (at least from my perspective!). You can add more chili powder or an additional green chili pepper to amp up the heat. Or cut out both for a milder dish.
Serving Suggestions
Pair this Vegan Chana Masala with fluffy basmati rice, warm vegan naan, or even over a bed of fresh greens for a lighter option. It's versatile and pairs well with various sides.
Storing Leftovers
Store leftover chana masala in the fridge for 3-4 days, or freeze for up to 2 months. To serve again, defrost (if frozen) and reheat over medium heat on the stovetop.
Variations and Substitutions
Make a Creamier Version: Add a splash of coconut milk for a richer, creamier texture.
Tangy Twist: An additional squeeze of lemon juice before serving adds a fresh zing.
Garnish Galore: Top your chana masala with fresh cilantro, diced onions, or a dollop of vegan raita for added flavor and texture.
More Vegan Indian Recipes
If you love this Vegan Chana Masala, be sure to check out these other Indian inspired vegan recipes:
Recipe
30-Minute Vegan Chana Masala
This one-pot vegan chana masala is packed with delicious Indian flavor and ready in just 30 minutes. Perfect for a weeknight meal!
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Servings: servings
Ingredients
- 15 oz canned chickpeas drained and rinsed
- 1 large onion finely chopped
- 3 cloves garlic minced
- 1 inch piece of ginger minced
- 1 large tomato finely chopped
- 1 green chili finely chopped (optional, adjust to taste)
- 2 tablespoons tomato paste
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon garam masala
- ½ teaspoon turmeric powder
- ½ teaspoon red chili powder adjust to taste
- juice of half a lemon
- 2 tablespoons cooking oil such as coconut or vegetable oil
- Salt to taste
- Fresh cilantro optional, for garnishing
- 1 cup vegetable broth
Instructions
- Sauté Spices: Heat the oil in a large pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds. Then add the chopped onions and sauté until they turn golden brown.
- Add Garlic and Ginger: Add the minced garlic and ginger to the pan and sauté for another minute.
- Tomato and Spices: Add the chopped tomatoes, green chili, and tomato paste. Cook until the tomatoes are soft and the oil starts to separate. Then add the ground coriander, garam masala, turmeric, red chili powder, and lemon juice. Stir well.
- Chickpeas: Add the cooked chickpeas to the pan. Mix well to ensure the chickpeas are coated with the spice mixture.
- Simmer: Add the vegetable broth, bring to a boil, then reduce the heat and simmer for about 15-20 minutes. The gravy should thicken, and the flavors will meld together.
- Season and Garnish: Adjust salt to taste. Garnish with fresh cilantro before serving.
- Serve: Serve hot with rice, naan, or your favorite Indian bread.
Nutrition (Estimate per Serving)
Calories: 196kcalCarbohydrates: 23gProtein: 7gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 640mgPotassium: 390mgFiber: 7gSugar: 4gVitamin A: 600IUVitamin C: 10mgCalcium: 63mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan Chickpea Patties
Step aside burgers, there's a new patty in town! These Vegan Chickpea Patties are a nutritional powerhouse that's loaded with hearty flavors. Perfect for a barbecue or just a simple vegan friendly weeknight meal.
Chickpeas are one of my all time favorite plant based ingredients. They're nutritional powerhouses, filled with protein and fiber. They're hearty, delicious, and pairing them with an array of seasonings can transform these simple legumes into something exotically delicious. I'm guilty of tossing them into all kinds of recipes from heavy winter stews to light chickpea salads.
These chickpea patties marry convenience with fantastic taste. They're quick to make in just a half hour, which means they're easy enough for a weeknight dinner. But they're also perfect for grilling at those fall tailgate parties and summer cookouts.
Besides serving them as veggie burgers, you can use these patties as an addition to fresh salads or as companions to your favorite dipping sauce. Yum!
These vegan chickpea patties are:
- Perfect for grilling!
- A simple 100% vegan meal idea.
- Totally delicious.
- Easy to make in under 30 minutes.
Helpful Tips
Chill the patties
Don't skip on chilling the patties before cooking - you can even chill them for a bit longer than noted. A well-chilled patty holds its shape much better while cooking.
Bake the chickpea patties
You don't have to stick to pan-frying your patties - baking in the oven at 375°F for 20-25 minutes also works just fine. Just remember to flip them halfway through.
Grill the chickpea patties
Cook the chickpea patties on the grill over medium heat for 4-6 minutes on each side.
Frying oil
I fried my patties in a bit of olive oil, because it's most convenient for me. But coconut oil or canola oil are also good alternatives.
Make ahead
You can make this chickpea patties in advance if you wish. Just prepare the patties and then store them in the fridge, in a covered container. They will keep for 2-3 days in the fridge, before being cooked.
Storing Leftovers
You can save leftover chickpea patties in a covered container in the refrigerator for 3-4 days or in the freezer for up to 3 months. Reheat in a hot pan or in the oven to get a crispy finish.
Variations
Mediterranean Chickpea Patties
First up, if you have a thing for Mediterranean foods, add in some cumin, coriander, and lemon zest.
Asian Chickpea Patties
For an Asian twist, toss in some sesame seeds, a little soy sauce, and a hint of ginger.
Add Spice!
Mix in some chili flakes or use spicy smoked paprika instead of the regular one to give your patties a kick of heat.
Italian Chickpea Patties
If you fancy an Italian touch, a bit of dried basil and oregano, or even a few minced sun-dried tomatoes, will give your patties a rich, savory flavor.
Make it gluten-free
Replace the panko with gluten-free bread crumbs or crushed gluten-free crackers.
More Tasty Vegan Ideas
If you love these vegan chickpea patties, be sure to check out these other tasty recipes:
Recipe
Vegan Chickpea Patties
These Vegan Chickpea Patties are a nutritional powerhouse that's loaded with hearty flavors. Perfect for a barbecue or just a simple vegan friendly weeknight meal.
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Servings: patties
Ingredients
- 15 oz canned chickpeas drained and rinsed
- ¾ cup panko breadcrumbs
- 3 tablespoons water + 1 tablespoon flax meal whisked together for a "flax egg"
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon smoked paprika
- ¼ teaspoon black pepper
- Olive oil for frying
Instructions
- In a large bowl, use a fork to mash chickpeas until they are all smashed. Alternatively you can use a food processor to pulse them a few times until they are chopped but not pasty.
- Add the panko, flax egg, garlic powder, onion powder, salt, smoke paprika, and black pepper and stir until evenly combined.
- Form into nugget sized patties and place on a lined baking sheet. Chill in the fridge for at least 30 minutes.
- Heat a skillet over medium heat, add enough oil to the pan so that it is completely coated, then add the patties in batches to the pan and cook 3-4 minutes per side, or until golden brown and heated through.
- Place on a paper towel to absorb extra oil.
- Serve warm with your favorite dipping sauce.
Nutrition (Estimate per Serving)
Calories: 81kcalCarbohydrates: 11gProtein: 4gFat: 3gSaturated Fat: 0.3gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 269mgPotassium: 113mgFiber: 3gSugar: 0.4gVitamin A: 31IUVitamin C: 0.1mgCalcium: 36mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan Zucchini Lasagna
Are you looking for a delicious and healthy vegan dinner idea? Look no further than this vegan zucchini lasagna. It's light, healthy, and bursting with flavor from fresh veggies, tangy marinara, and creamy vegan ricotta. Yum!
As an Italian, I've eaten more than my share of lasagna in my life. In fact, traditional lasagna is my son's all time favorite food and the dish we make for most holidays in our home. It's comfort food at its finest!
But it's also a heavy dish. And on these hot summer days, I need something a bit lighter. So I came up with this veggie-centric vegan friendly version of my fave pasta dish!
This Vegan Zucchini Lasagna is:
- Light & healthy!
- Family friendly - even the kids will eat this.
- Ready in under an hour.
- Vegan.
- Vegetarian.
- Dairy-free.
- Gluten-free.
- a delicious plant-based meal!
With its fresh vegetables, rich tomato sauce, and hearty vegan cheese, this zucchini lasagna is sure to satisfy your taste buds. Plus, it's the perfect way to sneak more veggies into your meal. Enjoy!
And don't forget to check out my other vegan pasta recipes for more delicious vegan dinner ideas.
Ingredients & Supplies You'll Need
Here's what you'll need to make this delicious zucchini lasagna:
- Zucchini - the star ingredient!
- Firm Tofu - to make a vegan ricotta cheese substitute.
- Nutritional yeast - to add that cheesy flavor.
- Italian Seasoning
- Salt
- Lemon Juice
- Olive oil
- Onion
- Bell pepper
- Garlic
- Mushrooms
- Baby Spinach - Or you can use kale if you prefer.
- Tomato Sauce
- Fresh Basil - Optional, but recommended!
In addition to these ingredients, you will need a 9"x 13" baking dish and either a vegetable peeler or a mandoline slicer for slicing the zucchini.
How to Make Zucchini Lasagna
The first step is to slice your zucchinis lengthwise into thin strips. Lay them out on a paper towel and sprinkle them all over with salt. Allow them to sit for at least 15 minutes to draw out all of the excess moisture - this will keep your lasagna from becoming a soggy mess!
Next, you'll prepare a vegan tofu "ricotta" by blending the tofu, nutritional yeast, Italian seasoning, salt, and lemon juice in a food processor until smooth.
In a large skillet, sauté the bell peppers and onions until they are translucent. Add the garlic and mushrooms and cook until the mushrooms are browned and the excess liquid has evaporated. Finally, add the spinach and allow it to wilt.
Now, it's time to assemble your lasagna. Add a layer of tomato sauce to the bottom of a 9x13 baking dish, then a layer of zucchini slices. Follow that with another layer of sauce, followed by half of the cooked vegetables and half of the vegan ricotta. Then, add another layer of zucchini noodles, sauce, remaining vegetables, and remaining vegan ricotta. Finally, top with a final layer of zucchini slices and remaining sauce.
Cover the baking dish and bake in the oven at 400 degrees Fahrenheit for 45 minutes or until it is bubbly. Once done, remove the lasagna from the oven and add fresh minced basil. Allow it to sit for 10 minutes before serving.
(As always, see the recipe card below for more detailed instructions, measurements, and step-by-step images.)
Helpful Tips & Tricks
Here are some helpful tips and tricks for making a delicious vegan lasagna!
Slicing the Zucchini Strips
Use a vegetable peeler or a mandoline slicer to create very thin, uniform slices of zucchini. This will ensure that your lasagna layers cook evenly and don't become mushy. You are unlikely to get thin enough slices by simply using a kitchen knife.
Remove the Moisture from the Zucchini
After slicing your zucchini, lay the pieces out on paper towels and sprinkle with salt. This will help draw out excess moisture, making for a firmer lasagna. Don't skip this step or you will get soggy lasagna!
Storing the Leftovers
If you have leftovers, store them in an airtight container in the fridge for up to 3-4 days. For best results, reheat in the oven or microwave before enjoying.
Variations & Substitutions
Homemade Marinara Sauce
I used a simple plain tomato sauce for this recipe, to let the veggies shine. You can use any tomato or pasta sauce of your choice, or try your hand at making homemade tomato sauce.
Vegan Ricotta
This recipe uses a simple homemade tofu ricotta. For an alternative, this cashew ricotta is also a great choice. If you're short on time, consider using store bought vegan ricotta. There are many delicious options available at most grocery stores. I'm a fan of the Kite Hill brand.
Add Vegan Mozzarella
I wanted to limit the processed ingredients in this healthy lasagna recipe, but you could also add some dairy free mozzarella shreds to the top if you're craving more cheesiness.
Spice it Up
For more flavor, consider adding fresh herbs such as basil or oregano to your marinara sauce. Or for a little spice, add some crushed red pepper flakes. Yum!
Add Some Protein
If you want a protein boost, add in some meatless soy crumbles or crumble up some Beyond Sausages - they are perfect for this! You could also add lentils, chickpeas, or beans for a fun variation.
Roasted Vegetables
Consider using roasted vegetables such as eggplant, bell peppers, or mushrooms to add different textures and flavors to the dish.
Fun Fact: Where did Lasagna Originate?
The origins of lasagna are a highly debated topic. While most people assume the dish came from Italy, this popular recipe has made quite the journey around the world!
Some believe it began with laganon, a Greek word describing flat sheets of pasta that were cut into strips. Still others suggest that lasagna first appeared as far back as the 14th century in England and Italy, where cookbooks detailed various recipes for layers of cheese and pasta baked together. It wasn't until the 16th century when tomato-based versions of the dish were recorded that it bore closer resemblance to today's version.
But wherever it came from and whoever created it - our taste buds thank you!
More Tasty Vegan Recipes
If you love this vegan zucchini lasagna, be sure to check out these other delicious plant based ideas:
- Vegan Zucchini Noodles with Vegan Bolognese Sauce
- Vegan Vodka Pasta
- 15+ Comforting Vegan Casserole Ideas
Recipe
Vegan Zucchini Lasagna
This vegan zucchini lasagna is light, healthy, and bursting with flavor from fresh veggies, tangy marinara, and creamy vegan ricotta. Yum!
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Servings: servings
Ingredients
- 4 large zucchini
- 14 oz. firm tofu
- 2 tablespoons nutritional yeast
- 2 teaspoons italian seasoning
- 1 teaspoon salt
- Juice of half a lemon
- 1 tablespoon olive oil
- 1 onion chopped
- 1 bell pepper diced
- 3 cloves garlic minced
- 1 lb mushrooms quartered
- 4 cups baby spinach
- 3-4 cups tomato sauce
- Minced fresh basil optional
Instructions
- Preheat oven to 400 F
- Slice the zucchini lengthwise into thin strips, lay out on a paper towel and sprinkle with salt, allow to sit at least 15 minutes to draw some moisture out
- Meanwhile prepare the tofu ricotta. Combine the tofu, nutritional yeast, italian seasoning, salt and lemon juice in a food processor
- Blend until smooth and set aside
- In a large skillet over medium heat, add the oil followed by the onion and peppers and saute for 5-6 minutes, or until the onion is translucent
- Add the garlic and stir, then add the mushrooms and cook until the mushrooms are browned and the excess liquid has evaporated
- Add the spinach and allow to wilt
- Add a layer of sauce to the bottom of a 9x13 baking dish, then a layer of zucchini, followed by sauce, then half the vegetables, then half the vegan ricotta
- Repeat with another layer of zucchini, followed by sauce, then half the vegetables, then half the vegan ricotta
- Keep repeating with a layer of zucchini, sauce, remaining vegetables and remaining vegan ricotta
- Then fininsh with a final layer of zucchini and remaining sauce on top
- Cover and bake in the oven for 45 minutes, or until bubbly
- Add the fresh minced basil and allow to sit for 10 minutes before slicing and serving
Nutrition (Estimate per Serving)
Calories: 175kcalCarbohydrates: 20gProtein: 14gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 1003mgPotassium: 1190mgFiber: 7gSugar: 11gVitamin A: 3300IUVitamin C: 66mgCalcium: 162mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan Vodka Pasta
This vegan vodka pasta is my all time favorite pasta dish. Perfectly cooked rigatoni tossed in a savory and creamy vegan vodka sauce. Yum!
Growing up in an Italian family meant eating my fair share of pasta dishes. Ok, probably way more than my share. And I've traditional vodka pasta was always one of my favorites.
So I finally spent the time to figure out how to vegan-ize this traditional Italian recipe. And here it is - vegan vodka pasta!
The vegan vodka sauce is super rich and creamy thanks to some key ingredients like coconut milk and nutritional yeast. And I have to say - this is one darn good vegan pasta dish.
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!
The Ingredients
The vegan vodka pasta is easy to make with simple ingredients that you probably already have in your pantry. Then just toss with your favorite pasta and mangia!
- Pasta of your choice. I used rigatoni!
- Vodka. Obviously!
- Red onion.
- Garlic.
- Crushed red pepper flakes.
- Tomato paste.
- Coconut milk. You want the canned variety - like this.
- Nutritional yeast.
- Fresh parsley. Optional, for a garnish.
- Olive oil, salt, and pepper.
See the recipe card below for detailed measurements and instructions.
How to Make Vegan Vodka Sauce - Step by Step
While this vegan vodka pasta tastes like it took all day to make, it's actually easy to throw together in about 20 minutes. Perfect for an easy weeknight meal!
On the stovetop, sauté the onion, garlic, crushed red pepper, salt, and black pepper. Add the tomato paste.
Add the vodka! Then stir in the coconut milk and nutritional yeast.
Stir until the vodka sauce is nice and creamy, and bring to a simmer.
Toss the vegan vodka sauce with your favorite pasta and enjoy!
And there you have it! A deliciously simple vegan vodka pasta that's ready in under 30 minutes. What's not to love?
Hint: While you can use any pasta of your choice, penne or rigatoni pasta is the most traditional choice. And it works well because the vodka sauce clings to all those little ridges!
Variations
Make it without vodka. You can omit the vodka from your vodka sauce, and you'll still end up with a delicious spicy, garlicky tomato sauce.
Make it gluten free. This vegan vodka pasta is gluten free when made with a gluten free pasta, like this chickpea pasta.
Add veggies. While a traditional vodka pasta doesn't contain any extras, you can make this dish a bit heartier by adding sauteed veggies like bell peppers, onions, or zucchini. You could even add chickpeas for a protein boost!
Storing Vodka Pasta
Store any leftover vodka pasta in the refrigerator for 3-5 days, in an airtight container. You can also freeze the vodka sauce for 2-3 months.
If freezing, freeze the sauce on its own in an airtight container. Then defrost, warm on the stovetop, and toss with cooked pasta.
What vodka should I use?
Any unflavored vodka will work just fine. It does not need to be fancy or expensive. But as with wine, I don't recommend cooking with anything you wouldn't be willing to drink!
More Vegan Recipes
If you love this vegan vodka pasta, be sure to check out these other tasty recipes:
Recipe
Vegan Vodka Pasta
This vegan vodka pasta is my all time favorite pasta dish. Perfectly cooked rigatoni tossed in a savory and creamy vegan vodka sauce. Yum!
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Servings: servings
Ingredients
- 1 lb pasta I used rigatoni
- 2 tablespoons olive oil
- ½ red onion small, diced
- 3 cloves garlic minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 6 oz tomato paste canned
- ¼ cup vodka
- 14.5 oz coconut milk canned
- 1 tablespoon nutritional yeast
- ½ cup reserved pasta water
- Fresh chopped parsley optional, or garnish
Instructions
- Bring a large pot of salted water to a boil, add the rigatoni and cook until al dente; drain but reserve ½ cup of the cooking water for use in the sauce
- While the pasta cooks, get started on the sauce by using a large skillet or pot over medium heat, then adding olive oil, red onion, garlic, salt, and peppers and cooking, stirring frequently, until the onions begin to soften
- Add the tomato paste and cook an additional 2-3 minutes
- Pour in the vodka and allow the alcohol to evaporate, about 4-5 minutes
- Stir in the coconut milk and nutritional yeast, and bring to a light simmer, then slowly add the pasta water until desired consistency has been reached
- Serve the sauce over the noodles and garnish with fresh parsley if desired
Nutrition (Estimate per Serving)
Calories: 386kcalCarbohydrates: 49gProtein: 10gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 325mgPotassium: 491mgFiber: 3gSugar: 4gVitamin A: 343IUVitamin C: 6mgCalcium: 33mgIron: 3mg
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)
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!
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
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.
- Start by heating oil in a pot on the stove. Add in the carrots and saute till they are softened.
- Then add in the onion and garlic cooking until the onions are transluscent.
- Next add in the tomatoes and bay leaves and cook for a few minutes.
- 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.
- Serve and enjoy.
Helpful Tips for Sweet Potato 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
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.
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
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:
Recipe
Sweet Potato Lentil Soup (Vegan & Vegetarian)
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!
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Servings: 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
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.
- Add the chopped tomatoes and bay leaves. Cook for another 3-5 minutes.
- Add the sweet potato, fresh spinach leaves, lentils, smoked paprika, dried oregano, fresh parsley and vegetable broth.
- Bring the soup to a boil, then reduce heat and simmer for 30 minutes, or until the potatoes are tender.
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
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.
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
Helpful Tips
Dice your sweet potatoes evenly. This ensures they cook at the same rate and don't turn to mush. Aim for bite-sized pieces - not too chunky, not too small.
Don't skip the sauté. Cooking the onions, garlic, celery, and spices at the start builds a flavorful base. Give the spices a minute or two to bloom in the oil before adding liquids - it makes a difference.
Add broth gradually. Depending on how thick or soupy you like your chili, you can start with less broth and add more as it simmers. It's easier to thin it out than to fix a watery chili.
Let it simmer. Even though the chili comes together quickly, giving it at least 20-30 minutes to simmer helps the flavors meld together and the sweet potatoes fully soften.
Taste and adjust. Chili is one of those recipes that begs for a final taste test. Add more salt, a splash of lime juice, or a dash of hot sauce to finish - whatever makes it pop for you.
Meal Prep, Storing & Freezing Leftovers
This chili holds up like a champ, which makes it perfect for meal prep or cooking once and eating all week.
In the fridge: Store cooled chili in an airtight container for up to 5 days. The flavors actually get better over time, so leftovers are a win. Reheat on the stovetop over medium heat or in the microwave until warmed through.
In the freezer: Let the chili cool completely before transferring it to freezer-safe containers or resealable bags (lay them flat for easy stacking). It'll keep for up to 3 months. Thaw overnight in the fridge, then reheat as usual.
Pro tip: If you're freezing the chili in portions, label with the date and serving size so you're not guessing later. And leave a little space at the top of the containers - liquids expand as they freeze.
Serving Suggestions
This chili is hearty enough to stand on its own, but a few simple add-ons can take it from a basic bowl to something a little more fun (or dinner party-worthy, if that's your thing).
- Add Toppings: Classic chili toppings work great here - think avocado slices, a dollop of vegan sour cream or plain dairy-free yogurt, dairy-free cheese shreds, chopped cilantro, green onions, jalapeño slices, or a squeeze of lime juice for brightness.
- Cornbread on the side: You can't go wrong with a warm piece of vegan cornbread (or corn chips if you're keeping it casual). It's the perfect contrast to the smoky-sweet chili.
- Over rice or quinoa: Stretch your servings by spooning the chili over cooked grains. It makes for a super satisfying, protein-packed meal.
- Stuffed in a baked potato: For a comfort food twist, load it into a baked russet or sweet potato and pile on your favorite toppings.
- Taco night twist: Use the chili as a filling for tacos or burritos, especially with some shredded lettuce, diced tomatoes, and a little hot sauce.
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.
More Vegan Recipes
If you're on the lookout for some other hearty, vegetarian dinner ideas, consider trying a few of our favorites:
- Old-Fashioned Vegan Stew
- Portobello Mushroom Steak
- Marinated Mushrooms with Wild Rice
- Smoky Lentil and Sweet Potato Chili
Recipe
Sweet Potato Black Bean Chili
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!
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Servings: servings
Ingredients
- 2 tablespoon olive oil
- 1 onion peeled and diced
- 3 cloves garlic peeled and minced
- 1 stalk celery minced
- 2 tablespoon tomato paste
- 2 tablespoon chili powder
- 2 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 15 oz black beans canned, rinsed and drained
- 14.5 oz diced tomatoes with chilies
- 1 ½ cups sweet potato peeled and diced,
- 1 cup corn kernels fresh or frozen
- 1 cup vegetable broth homemade or store bought
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.
- Add in tomato paste, chili powder, oregano, cumin, paprika, and salt and cook an additional 1-2 minutes.
- Stir in the black beans, diced tomatoes, sweet potato, corn, and vegetable broth.
- Bring to a boil. When it reaches a boil, reduce heat to a simmer.
- Simmer for 45 minutes, or until the sweet potatoes are softened.
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
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.
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
- Add oil to a pot. Cook onion and garlic on medium heat until translucent.
- Add potatoes, carrots, peas, and mushrooms, and cook.
- Add herbs, broth, tomatoes, soy sauce, and vinegar. Stir and bring to boil.
- Make cornstarch slurry and stir in to thicken soup.
- 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
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
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
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:
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
Old-Fashioned Vegan Stew
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.
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Servings: 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
Instructions
- In a large pot, heat olive oil, then add onion and garlic; sauté 3-4 minutes or until onion is translucent.
- Add the carrots, celery, baby potatoes, mushrooms, and peas into the pot.
- Cook for 2-3 minutes.
- Add the Italian seasoning, vegetable broth, diced tomatoes, soy sauce, balsamic vinegar, rosemary, and thyme. Stir and bring to a boil.
- In a small bowl, whisk together the cornstarch and water to form a slurry mix. Add to the stew and stir.
- Turn heat down, cover pot, and simmer for 45 minutes or until veggies are tender.
- Serve.
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.
Vegan Biscuits Recipe
Vegan biscuits with dairy-free 'buttermilk' are a must-try! These American biscuits are soft, flaky and tall, with a distinctive buttery flavor. They make an exceptional side dish or snack, and no one will be able to tell that they are entirely plant based!
Are you on the lookout for your new favorite vegan biscuit recipe? If so, I've got you covered! These buttermilk biscuits that are entirely dairy-free are a must-try. I've made a good number of batches over the last few weeks, and each time they disappear within a few hours. I always think I'll end up having leftovers, but I'm yet to run into that situation!
These biscuits have the most exceptional texture. They're flaky and soft, and melt in your mouth. You'll also love their distinctive buttery flavor, and the fact that they have a beautiful rise! These's nothing quite like a tall, soft biscuit served with a cup of tea and some jam.
Plus, you need just 7 very simple ingredients that you probably have in your kitchen already. And they take just around 30 minutes from start to finish! Get them on the table in no time, and serve either as a snack or a side dish with any meal of your choice. I'd recommend you start by making vegan biscuits and gravy as a breakfast or brunch!
What are biscuits?
Southern-style American biscuits are essentially a type of bread that's very similar to a British scone. The main difference is that scones are much sweeter. Biscuits have more of a savory flavor profile, and are typically served as a side dish.
Ingredients you'll need
- Plant based milk and lemon juice to make the vegan buttermilk. The dairy-free buttermilk is a key ingredient for giving the biscuits a great rise, while the lemon juice gives the flavors a subtle tanginess. You can also use apple cider vinegar.
- All-purpose plain flour.
- Sugar. You can use either brown or white sugar for this recipe.
- A pinch of good quality sea salt.
- Baking powder. Together with the vegan buttermilk, this helps to make the biscuits taller and fluffier.
- Vegan butter or margarine. Make sure to use the form that comes in a stick rather than a tub, as the latter version has a too high water content. Also ensure that it's not warm or softened - it should be cold, straight out of the fridge
How to make vegan biscuits
Firstly, make the vegan buttermilk. Mix together the plant based milk and lemon juice, and set aside to curdle for one minute.
Meanwhile, mix together the flour, sugar, salt, and baking powder. Then, add the vegan butter/margarine, and mix together using a fork until a fine crumb forms.
Now add the buttermilk, and continue mixing using either a fork or a wooden spoon until a shaggy dough forms.
Preheat the oven to 350 degrees F/180 degrees C. Transfer the dough to a lightly-floured surface and roll out into a rectangle around an inch in thickness. Then, fold in the upper and lower edge, and roll it out once again.
Use a cookie cutter to cut out circles around 3 inches in diameter and transfer them to the baking tray. Brush with some melted vegan butter if desired, then bake in the preheated oven for 18-20 minutes, until lightly golden brown on top.
Allow to cool down for 5 minutes before serving!
Recipe tips for success
- As for all baking recipes, I would recommend weighing the ingredients for the most accurate results.
- Make sure that all of the ingredients are as cold as possible before using them. The vegan butter/margarine in particular needs to be solid, because if it's softened the biscuits won't have a soft and light texture.
- Don't overwork the dough, because this will also cause the biscuits to acquire a tough texture.
- Don't leave them in the oven for too long, especially as they will continue cooking from the heat of the baking tray when you take them out.
Instructions on storage and freezing
Biscuits are at their most delicious when eaten shortly after baking. You can, however, keep them on the counter covered with a dish cloth for up to 2 days. Or, you can keep them in the fridge in an airtight container for up to 5 days.
To freeze the vegan biscuits, wrap them up individually in cling film and transfer to a freezer-friendly container. Keep them frozen for up to 2 months. Allow to thaw fully at room temperature for a couple of hours before reheating and serving. I would recommend reheating the biscuits either in the microwave or in the toaster.
How to serve vegan buttermilk biscuits
The great thing about vegan biscuits is that they're super versatile! You can:
- Eat them by themselves with butter, jam, or both.
- Serve them as a side dish for a classic vegan chili, or a white bean vegan chili.
- Pair them with a soup such as my vegan tomato soup or lentil butter bean soup.
- Serve them with a flavorful spinach artichoke dip.
- Use garlic confit as a spread.
Other must-try vegan side dishes
- My vegan dinner rolls go well with any dish of your choice.
- Olive oil skillet bread is flavorful and exceptionally fluffy.
- Vegan cornbread pairs super well with a variety of dishes.
- Focaccia with tomatoes is a perfect beginner-friendly bread.
If you give this vegan biscuits recipe a go, be sure to tag me on Instagram (@earthofmariaa) and leave your feedback in the comments below together with a star rating!
Recipe
Vegan Biscuits Recipe
Vegan biscuits with dairy-free 'buttermilk' are a must-try! These American biscuits are soft, flaky and tall, with a distinctive buttery flavor. They make an exceptional side dish or snack, and no one will be able to tell that they are entirely plant based!
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Servings: biscuits
Equipment
- Small mixing bowl
- Large mixing bowl
- Conventional oven
- Baking tray
Ingredients
- 1 cup plant based milk
- 1 tablespoon lemon juice
- 3 ¼ cups flour
- ½ tablespoon sugar
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2.8 oz vegan butter or margarine
Instructions
- Make the vegan buttermilk. Mix together the plant based milk and lemon juice, and set aside to curdle for one minute.1 cup plant based milk, 1 tablespoon lemon juice
- Mix together the flour, sugar, salt, and baking powder. Then, add the vegan butter/margarine, and mix together using a fork until a fine crumb forms.½ tablespoon sugar, 1 teaspoon salt, 1 tablespoon baking powder, 2.8 oz vegan butter, 3 ¼ cups flour
- Add the buttermilk, and continue mixing using either a fork or a wooden spoon until a shaggy dough forms.
- Preheat the oven to 350 degrees F/180 degrees C.
- Transfer the dough to a lightly-floured surface and roll out into a rectangle around an inch in thickness. Then, fold in the upper and lower edge, and roll it out once again.
- Use a cookie cutter to cut out circles around 3 inches in diameter and transfer them to a baking tray lined with parchment paper.
- Brush with some melted vegan butter if desired, then bake in the preheated oven for 18-20 minutes, until lightly golden brown on top.
- Allow to cool down for 5 minutes before serving!
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Nutrition (Estimate per Serving)
Calories: 168kcalCarbohydrates: 27gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 265mgPotassium: 140mgFiber: 1gSugar: 1gVitamin A: 253IUVitamin C: 1mgCalcium: 74mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan French Onion Soup
This vegan French onion soup with baguette and dairy-free cheese is tangy, savory and made with a handful of simple ingredients! Served either as a starter or main course, it's guaranteed to be a crowdpleaser.
As I'm writing this, it's getting progressively colder outside. Which, of course, means that I'm making all the vegan soup recipes I possibly can - soup is just the perfect cold weather food! And the one that I'm sharing today is an all-time favorite of mine that I like to make multiple times during soup season. More precisely - vegan French onion soup!
The best vegan French onion soup
What I love about this French onion soup is how well it works both for special occasions and a weeknight dinner. Impressive and fancy, yet super simple at the same time. Everyone is guaranteed to love it!
If I'm honest, it took me ages to try French onion soup and my only regret is that I didn't try it sooner. This stuff is so good, I can eat it by the bucketful. And no panic if you're not an onion fan. This dish won't leave you with that sharp, pungent aftertaste.
Instead, the flavour is earthy and savoury. The vegetables give a lot of texture. And the best part is probably the addition of crusty baguette and grated vegan cheese. Even without, it's delicious. But the addition of bread and cheesy deliciousness just takes it over the top.
Ingredients for vegan French onion soup
- Olive oil for cooking the onions. Pick a good quality olive oil for the best depth of flavor.
- Salt and cumin. These spices will be toasted briefly at the start of the cooking process.
- Garlic. A must in any soup recipe!
- Onions. A lot of them. This is, of course, the star ingredient of the recipe. If you've never tried dishes involving caramelized onions before (like my amazing caramelized onion pasta) you are definitely missing out!
- Balsamic vinegar. This will help to create the signature tangy flavor of the French onion soup.
- Soy sauce. Use tamari for a gluten-free alternative.
- Flour. Use a standard gluten-free flour blend as an alternative to plain flour.
- Lemon juice. I love adding a hint of citrus to soup for a great finishing touch.
- Bay leaves and sage leaves. These will be simmered for a bit to infuse the soup with flavor and discarded at the last minutes.
- Baguette, or any other bread of your choice. You can leave this out if you wish, for instance if serving the soup as a side dish, but it really does make an amazing finishing touch.
- Vegan cheese. Pick a brand that melts well, or make your own easy vegan cheese sauce from scratch and add that instead.
How to make vegan French onion soup
Start by adding the olive oil to a large, heavy-bottomed saucepan over a medium heat. Add the salt, cumin and garlic. Cook for 2-3 minutes, until fragrant and lightly toasted.
Now add the onions, and it's time to caramelize them! Turn down the heat to low-medium and cook for around 40-45 minutes, stirring every 5 minutes or so, until the onions are lightly browned and translucent. De-glaze the pan using vegetable stock or water if necessary.
Now add balsamic vinegar, soy sauce, ½ cup vegetable stock, flour and lemon juice. Stir for around 5 minutes, until the mixture starts to thicken.
Next, pour in the rest of the vegetable stock together with bay and sage leafs and simmer, stirring occasionally, for 10 minutes. In the meantime, preheat the oven to 350 degrees F (180 degrees C).
Divide around ¾ of the soup between oven-safe soup bowls or large ramekins. Now add two small baguette slices to each bowl, before adding the rest of the soup. Sprinkle the vegan cheese on top, and place in the oven for 5-7 minutes, until the cheese melts and browns slightly.
Serve and enjoy the soupy deliciousness!
Can I freeze this French onion soup?
For sure! Simply allow the soup to cool down fully, then divide between freezer-friendly bags, allowing some space for expansion. Freeze for up to 3 months. When ready to eat, allow to thaw fully in the fridge and then reheat in a saucepan over a medium heat until fully warmed through. You can then eat straight away, or bake with the addition of baguette and vegan cheese.
Other vegan soup recipes you must try!
- My spicy butternut squash soup never fails as a weeknight dinner!
- Vegan tomato soup is a must-try with a side of olive oil skillet bread.
- If you love gnocchi, you have to give vegan gnocchi soup a go.
- Vegan lasagna soup is easy to make and super cozy.
If you give this vegan French onion soup recipe a go, be sure to tag me on Instagram (@ohmyveggies) so I can see your creations, and leave your feedback in the comments below! I love hearing from you.
Recipe
Vegan French Onion Soup
This vegan French onion soup with baguette and dairy-free cheese is tangy, savory and made with a handful of simple ingredients! Served either as a starter or main course, it's guaranteed to be a crowdpleaser.
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Servings:
Equipment
- Large, heavy-bottomed saucepan
- Conventional oven
- Oven-safe soup bowls or ramekins
Ingredients
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon cumin
- 2 cloves garlic sliced
- 4 large onions sliced
- ¼ cup balsamic vinegar
- 3 tablespoon soy sauce or tamari
- 3 cups vegetable stock
- ¼ cup flour use gluten-free if necessary
- 1 large lemon for lemon juice
- 3 bay leafs
- 2 sage leafs
- 4 slices baguette or any other bread of your choice
- ½ cup vegan cheese
Instructions
- Add the olive oil to a large, heavy-bottomed saucepan over a medium heat. Now add the salt, cumin and garlic. Cook for 2-3 minutes, until fragrant and lightly toasted.2 tablespoon olive oil, 1 teaspoon salt, 1 teaspoon cumin, 2 cloves garlic
- Caramelize the onions. Turn down the heat to low-medium and cook for around 40-45 minutes, stirring every 5 minutes or so, until the onions are lightly browned and translucent. De-glaze the pan using vegetable stock or water if necessary.4 large onions
- Add balsamic vinegar, soy sauce, ½ cup vegetable stock, flour and lemon juice. Stir for around 5 minutes, until the mixture starts to thicken.¼ cup balsamic vinegar, 3 tablespoon soy sauce, 3 cups vegetable stock, ¼ cup flour, 1 large lemon
- Pour in the rest of the vegetable stock together with the bay and sage leafs and simmer, stirring occasionally, for 10 minutes.3 cups vegetable stock, 3 bay leafs, 2 sage leafs
- In the meantime, preheat the oven to 350 degrees F (180 degrees C).
- Divide around ¾ of the soup between oven-safe soup bowls or large ramekins. Now add two small baguette slices to each bowl, before adding the rest of the soup. Sprinkle the vegan cheese on top.4 slices baguette, ½ cup vegan cheese
- Placee in the oven for 5-7 minutes, until the cheese melts and browns slightly. Serve and enjoy the soupy deliciousness!
Video
Nutrition (Estimate per Serving)
Calories: 325kcalCarbohydrates: 49gProtein: 8gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 2388mgPotassium: 362mgFiber: 5gSugar: 11gVitamin A: 398IUVitamin C: 26mgCalcium: 94mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Roasted Veggies with Vegan Cheese Sauce
Serve up these Roasted Veggies with Vegan Cheese Sauce for dinner tonight. This vegetable side dish will blow you away!
In this simple recipe, roasted onions, broccoli, zucchini, and sweet potatoes, are smothered in a creamy homemade vegan cheese sauce.
Skip the boring side dishes and whip up one that will become the star of the night. This cheesy vegetable recipe will change your side dishes in a big way.
I love using this dish as a side when we have meals like Lentil Fritters with Garlic Sauce or Vegan Bolognese.
Why You Will Love Roasted Veggies with Vegan Cheese Sauce...
- Simple ingredients
- Unique combo
- Tons of flavor
- Easy to make
- Great side dish
- Gluten-free
How to Make Roasted Veggies with Vegan Cheese Sauce
- Start by preheating the oven.
- Add some oil to a non-stick pan and sauté your onions.
- Next, add in the garlic and mushrooms, and cook till onions are translucent and the mushrooms are tender.
- In a pot, bring water to a boil. Add other veggies and cook as directed.
- For the cheese sauce, add ingredients to a pot and stir until sauce thickens.
- Place all veggies on a baking sheet, drizzle with oil, then salt and pepper. Roast veggies.
- Drizzle with cheese and devour!
Full directions for this Roasted Veggies with Vegan Cheese Sauce recipe are in the printable recipe card below.
Tips & Tricks for Roasted Veggies with Vegan Cheese Sauce
Sautéing the Vegetables
It is important to follow the directions for sautéing the vegetables. Sautéing them first will provide a nice texture to the dish and bring out the optimal flavor of the vegetables.
Stirring the Sauce
Make sure to stir the cheese sauce until it reaches the proper thickness. If you do not stir continuously, the bottom of your cheese sauce will be burnt.
Variations To Roasted Veggies with Vegan Cheese Sauce
Use Different Spices
Consider changing up the spices that you use in the cheese sauce. I used paprika, oregano, salt, and pepper. Consider adding in some garlic, Cajun spice, or other ingredients to change up the flavor of your sauce.
Swap Vegetables
If you want, swap the veggies in the recipe for other veggies that you have on hand. Snap peas, fresh green beans, etc would all taste great!
Roasted Veggies with Vegan Cheese Sauce FAQs
What is a substitute for nutritional yeast?
If you don't have nutritional yeast, you can use dried mushrooms, concentrated vegetable bouillon, or even mashed chickpeas instead. Though, for this creamy cheese sauce, I recommend using nutritional yeast as the other ingredients will alter the texture of the cheese.
Why didn't my cheese sauce thicken?
The key to making this cheese sauce is to follow the directions and make sure that you give the sauce time on the stovetop. If you rush the cooking process, you will find the sauce doesn't have time to thicken.
Stir the sauce continuously, and it will thicken.
How do you store leftovers?
Store your vegetables and cheese sauce in the refrigerator. It will last 3-4 days. You will find the vegetables soften a bit, so they are best served warm and fresh.
When ready to eat your leftovers, reheat in a skillet or in the microwave.
Recipe
Roasted Veggies with Vegan Cheese Sauce
Need a simple veggie-packed side dish? These roasted onions, broccoli, zucchini, and sweet potatoes, are smothered in a creamy homemade vegan cheese sauce. Yum!
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Servings: servings
Ingredients
For the Vegan Cheese Sauce:
- ½ cup vegan cheese cheddar variety
- 1 cup non-dairy milk such as soy milk
- 2 tablespoon nutritional yeast
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 2 tablespoon olive oil
- salt and pepper, to taste
For the Roasted Vegetables:
- 4 cloves garlic minced
- 1 onion peeled and chopped
- 1 large sweet potato chopped into bite sized pieces
- 2 carrots peeled and chopped into ½" pieces
- 1 zucchini halved and sliced into ½" thick half moons
- ½ head broccoli florets roughly chopped
- 1 red bell pepper chopped into bite sized pieces
- 1 cup cherry tomatoes
- 2 cups button white mushrooms cleaned and sliced
- salt and pepper
Instructions
- Preheat the oven to 400°F.
- Heat olive oil in a non-stick pan over medium-high heat. Add onion and sauté for 2-3 minutes.
- Add garlic and mushroom. Sauté until onion is translucent and mushrooms are cooked, 5-6 minutes. Set aside.
- Meanwhile, bring a pot of water to a boil.
- Add the carrots, broccoli, and sweet potatoes to the boiling water and cook for 10 minutes. (They don't need to be totally cooked, as the cooking will finish in the oven.)
- For the sauce, simply place all the ingredients into a saucepan stirring continuously until you get a thick-cheesy sauce.
- Place all the vegetables, including the red pepper and cherry tomatoes, onto a baking sheet. Drizzle with additional olive oil. Season with salt and pepper, to taste.
- Roast vegetables in the oven for 10-15 minutes, until the red pepper is tender.
- Pour the cheese sauce over the vegetables, and cook for 5 more minutes or until all the veggies are fork-tender.
Nutrition (Estimate per Serving)
Calories: 262kcalCarbohydrates: 32gProtein: 9gFat: 12gSaturated Fat: 2gSodium: 236mgPotassium: 945mgFiber: 7gSugar: 11gVitamin A: 14819IUVitamin C: 68mgCalcium: 157mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan Grilled Cheese Sandwiches 5 Ways
There's nothing quite as comforting as a hot, gooey grilled cheese sandwich. And now the plant based crowd doesn't need to miss out with these easy and delicious vegan grilled cheese recipes!
All photos by Hannah Kaminsky.
These days, grilled cheese is hot. (Pun intended.) There are even restaurants devoted solely to grilled cheese sandwiches. So why should us vegans miss out?
So today we have five delicious ways to make a vegan grilled cheese - and most can be made in just a few minutes.
There's no big secret here. We're not going to hand-craft our vegan cheese or anything wild like that. Just simple, delicious, easy vegan grilled cheese.
[feast_advanced_jump_to]Tips for Making Vegan Grilled Cheese
Now there is a misconception out there than vegan cheeses are un-meltable. Not so! I've impressed many guests with how melty and stretchy a good vegan cheese made for that purpose can be.
There are several good vegan cheeses on the market melt wonderfully well, including Daiya and Follow Your Heart. You may know of other brands, and if so, comment below and let us know which ones you like!
And of course, nothing pairs with grilled cheese like a bowl of tomato soup. I like to dunk my sandwich! If you want some in a hurry, this Imagine Creamy Tomato is vegan and very good. Or make your own homemade vegan tomato soup.
How to Make Vegan Grilled Cheese
Kids, you don't need a recipe to make a grilled cheese sandwich, though the internet seems to think otherwise.
You just need some sturdy whole-grain bread, vegan cheese, your add-ins of choice, vegan butter (like Earth Balance), and a good nonstick pan or griddle.
Best to cook over medium heat with a generous but not ridiculous layer of vegan butter; cover the pan when cooking the first side so that the cheese will melt; when the underside is golden, flip and cook the other side. That's it!
But of course, a recipe can give you some inspiration for more creative flavor combinations. So here are five of my favorites.
5 Vegan Grilled Cheese Recipes
First up is this swoon-worthy vegan grilled cheese, tomato, and vegan bacon sandwich. Use your favorite kind of purchased or homemade vegan bacon.
Precook vegan bacon slices first. Layer some vegan cheese shreds onto a slice of bread, followed by tomato slices, vegan bacon, sliced tomato, more cheese shreds, topped by another slice of bread. Cook on a little vegan butter over medium heat, covered, until both sides are golden.
This is good with either cheddar, mozzarella, or pepper jack style cheese.
Grilled cheese with mushrooms, yum! To make this delightful sandwich, simply precook sliced brown mushrooms (cremini- or for a fancier feast, shiitake) until wilted, then drain.
Layer on the bread: cheese shreds, cooked mushrooms, more cheese shreds, another slice of bread. Cook on a little vegan butter over medium heat, covered, until both sides are golden.
We think this is best with mozzarella style cheese, but you may beg to differ.
Apple and cheddar is a classic flavor combo, and it works quite well in vegan grilled cheese, too. Using a tart granny smith apple is a good move, but if all you've got is a red apple, that's not a bad choice. Either way, just make sure the apple is nice and crisp.
Layer on bread: cheese shreds, apple slices, more cheese shreds, another slice of bread. Cook on a little vegan butter over medium heat, covered, until both sides are golden.
Spice things up with fresh jalapeño in your grilled cheese! Slice it thinly and remove the seeds. Use the usual precautions when handling hot chili peppers.
Layer on bread: cheese shreds, sliced jalapeños, more cheese shreds, another slice of bread. Cook on a little vegan butter over medium heat, covered, until both sides are golden.
We used a combination of cheddar and mozzarella-style vegan cheese shreds with this one.
Last but not least, a vegan grilled cheese sandwich with the green goodness of spinach. Rinse some baby spinach and wilt it in the pan you'll be using. Transfer to a colander and squeeze out the liquid.
Layer on bread: cheese shreds, wilted spinach more cheese shreds, another slice of bread. Cook on a little vegan butter over medium heat, covered, until both sides are golden.
We used mozzarella-style vegan cheese shreds here, but this would go with any variety - cheddar, or if you'd like a spicy kick to go with the spinach, pepperjack.
Ta-dah! Five delicious ways to make your favorite comfort food.
And if you love these vegan grilled cheese sandwich ideas, be sure to check out these other delicious recipes as well:
Recipe
Vegan Grilled Cheese Sandwich - 5 Ways!
Here are five deliciously simple ways to make a vegan grilled cheese sandwich. Yum!
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Servings: sandwich
Ingredients
- 2 slices bread any variety
- vegan butter as needed for cooking
#1 - Vegan Grilled Cheese, Tomato, and Vegan Bacon
- 3 slices vegan bacon store bought or homemade
- ¼ cup vegan cheddar, mozzarella, or pepper jack style cheese shreds
#2 - Vegan Grilled Cheese with Mushrooms
- 2 oz mushrooms cremini or shiitake
- ¼ cup vegan mozzarella style cheese shreds
#3 - Vegan Apple and Cheddar Grilled Cheese
- ½ granny smith apple sliced thinly
- ¼ cup vegan cheddar style cheese shreds
#4 Vegan Jalapeno Grilled Cheese
- ½ jalapeno sliced, seeds removed
- ¼ cup vegan cheddar or mozzarella style cheese shreds or a combination of both
#5 - Vegan Green Goddess Grilled Cheese
- 1 cup baby spinach more or less, to taste
- ¼ cup vegan mozzarella style cheese shreds
Instructions
#1 - Vegan Grilled Cheese, Tomato, and Vegan Bacon
- Precook vegan bacon slices first. Layer some vegan cheese shreds onto a slice of bread, followed by tomato slices, vegan bacon, sliced tomato, more cheese shreds, topped by another slice of bread.
- Spread a bit of vegan butter on both sides of the sandwich, and cook over medium heat, covered, until both sides are golden and cheese is melted.
#2 - Vegan Grilled Cheese with Mushrooms
- Spray a frying pan with olive oil cooking spray, and cook sliced mushrooms for 5-6 minutes, over medium high heat, until wilted. Drain off any excess liquid, and allow mushrooms to cool.
- On a slice of bread, layer the cheese shreds, cooked mushrooms, more cheese shreds, and then another slice of bread.
- Spread a bit of vegan butter on both sides of the sandwich, and cook over medium heat, covered, until both sides are golden and cheese is melted.
#3 - Vegan Apple and Cheddar Grilled Cheese
- On a slice of bread, layer the cheese shreds, apple slices, more cheese shreds, and then another slice of bread.
- Spread a bit of vegan butter on both sides of the sandwich, and cook over medium heat, covered, until both sides are golden and cheese is melted.
#4 - Vegan Jalapeno Grilled Cheese
- On a slice of bread, layer the cheese shreds, sliced jalapeños, more cheese shreds, and then another slice of bread.
- Spread a bit of vegan butter on both sides of the sandwich, and cook over medium heat, covered, until both sides are golden and cheese is melted.
#5 - Vegan Green Goddess Grilled Cheese
- Rinse some baby spinach and wilt it in the pan you'll be using. Transfer to a colander and squeeze out the liquid.
- On a slice of bread, layer the cheese shreds, wilted spinach, more cheese shreds, and then another slice of bread.
- Spread a bit of vegan butter on both sides of the sandwich, and cook over medium heat, covered, until both sides are golden and cheese is melted.
Nutrition (Estimate per Serving)
Calories: 241kcalCarbohydrates: 35gProtein: 7gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 571mgPotassium: 102mgFiber: 3gSugar: 3gVitamin A: 1IUVitamin C: 1mgCalcium: 97mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
This post was originally published in 2018. It has since been updated.
Marinated Mushrooms With Wild Rice
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.
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
- Cook the wild rice.
- In a new bowl, add all your marinade ingredients and mix.
- Prep the mushrooms and toss in the marinade. Let them sit for 15 minutes.
- Prep all the veggies. Place mushrooms in a pan and broil.
- 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
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
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
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 Marinated Mushrooms
These Marinated Mushrooms are packed with flavor from fresh herbs and balsamic vinegar, and served over hearty Wild Rice. Yum!
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Servings: servings
Ingredients
Marinade
- ¼ cup olive oil
- 2 tablespoon balsamic vinegar
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- ½ teaspoon ground pepper
- ½ teaspoon salt
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.
- Combine all ingredients for marinade in a medium bowl. Whisk to blend.
- Clean and trim stems from mushrooms.
- Add to marinade and toss to coat. Allow to sit for 15 minutes, tossing occasionally to redistribute marinade.
Prepare Vegetables
- Dice onion and slice sun-dried tomatoes if not already done.
- 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.
- 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.
- Turn off heat and add sliced peppers and sun-dried tomatoes. Stir and toss to soften peppers slightly.
- 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.
- 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.
Best Vegan Potato Salad Recipe
The best vegan potato salad recipe, loaded with fresh herbs and lots of vegetables! Creamy, indulgent and flavorful, it's a perfect summery side dish that's great for BBQs and picnics. It's guaranteed to impress even the fussiest eaters!
As summer approaches, I find myself craving salad more and more. Potato salad in particular. It's just such a nostalgic dish that goes so well with everything, making it ideal for an outdoor get-together. And I believe that when it comes to potato salad, homemade is always the way to go. Not only is it hard to find vegan potato salads at the store, all the ones that are available are mediocre at best.
But don't worry, because this amazing dairy-free potato salad will be perfect for vegans and non-vegans alike. Last year, I made a potato salad with smoky tempeh. But, I wanted to develop an even simpler recipe for which you need literally 20 minutes. The ingredients and preparation are super simple, but the resulting flavor is phenomenal. It's herby, it's refreshing, it has just the right amount of tanginess. The potatoes are creamy and fluffy, adding hints of earthiness and nostalgia.
Bring it along to a BBQ or picnic, or serve as a side dish for any summery dinner. There's a few tricks that you need to keep in mind when it comes to making a perfect potato salad, but overall, it's an ideal effortless dish that everyone will love.
Vegan potato salad recipe ingredients
Potatoes. You can use any potato variety of your choice, but waxy potatoes usually work best. You can use either large potatoes, simply peeling and dicing them, or new potatoes, which you can boil whole and save even more time.
Vegetables of your choice. You can really add any vegetables that you prefer or that you may have in the fridge. I used red peppers, onions, and carrots. Other vegetables that work well involve cucumber, zucchini and cauliflower.
Fresh herbs. I used dill and cilantro. A generous amount of fresh herbs is an ideal addition to vegan potato salad. They add a lot of flavor and freshness, working perfectly with the other ingredients to create nuance.
Garlic. Don't skip this, because garlic is a key ingredient that can take any salad to the next level.
Pickles. Once again, don't leave out the finely diced pickles, because they add that signature tanginess we all love in a potato salad. Capers also work really well.
Lemon juice. I would recommend using freshly-squeezed lemon juice for the best results in order to give the potato salad a more authentic flavor.
Vegan mayonnaise. You can either make your own, or use a good quality store-bought vegan mayo. Keep reading as I've listed some substitutions below that you can use instead. You can also leave it out completely for a more fresh/light salad.
Nutritional yeast. This is great for adding a hint of cheesiness. You can leave it out or add grated vegan cheese instead.
Tomato paste. This will also help to create a distinctive tangy flavor.
Mustard. This is another key potato salad ingredient that helps to create that signature authenticity. Ensure that it's vegan though because some brands have sneaky non-vegan ingredients.
Dried thyme. Great for another layer of earthiness.
How to make vegan potato salad from scratch
Start by generously salting a saucepan of water and add the peeled and diced potatoes. Cook until fully fork-tender, but make sure not to overcook. For medium-sized potato chunks, you will need around 12-15 minutes.
Meanwhile, you can prepare the other vegetables by de-seeding and dicing the peppers, peeling and dicing the onion, and peeling and chopping the carrots. Also finely chop the dill and cilantro.
When the potatoes are ready, drain and rinse them, and shake them a few times in the colander to fluff up. Then, transfer them to a large mixing bowl together with the vegetables, fresh herbs, garlic, pickles and lemon juice. Mix together thoroughly.
Now, add the vegan mayonnaise, nutritional yeast, tomato paste, mustard and dried thyme. Mix together thoroughly once again, and the potato salad is now ready to serve!
Tips for success
- Make sure to generously salt the water before boiling the potatoes. This will help to maximise the flavor of the actual potatoes.
- Shaking the potatoes in the colander a few times, like in my recipe for crispy roast potatoes, will help to fluff them up and make the final vegan potato salad creamier.
- Be generous with the fresh herbs and the vegetables! This is key for adding texture and freshness, which is key to a great summery side dish.
- Serve immediately while still slightly warm, or leave to chill in the fridge for 15 minutes before serving.
Alternatives to vegan mayonnaise
While using vegan mayonnaise in potato salad is probably the easiest option, I understand that it may not be everyone's cup of tea. If that's the case, you can use homemade vegan sour cream instead, or spicy cashew cream. Simply using a dairy-free yoghurt, like soy yoghurt or coconut yoghurt, would also work. Just make sure that it's unsweetened and neutrally-flavored.
How to make vegan potato salad ahead of time
Potato salad keeps really well in the fridge and tastes even better the next day! You can keep it in the fridge in an airtight container for up to 4 days. Unfortunately, however, this is not a freezer-friendly dish as freezing and thawing ruins the texture.
Other amazing vegan side dishes
- Vegan cauliflower cheese is comforting and crowd-pleasing.
- Try a creamy vegan pasta salad for a refreshing, summery side dish.
- You just can't go wrong with crispy sweet potato wedges!
- Smashed potatoes with avocado sauce are crispy and cheesy.
- Try a macaroni salad with tofu 'feta'!
If you give this vegan potato salad recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating - I love hearing from you!
Recipe
Best Vegan Potato Salad Recipe
This best vegan potato salad recipe with lots of vegetables is an ideal side dish for summer! Creamy and herby, with just the right amount of tanginess, it's great for BBQs and picnics. Guaranteed to impress vegans and non-vegans alike!
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Servings:
Equipment
- Saucepan
- Colander
- Mixing bowl
Ingredients
- 5 cups potatoes peeled and diced
- 1 large red bell pepper
- 1 large onion
- 2 large carrots
- 1 cup dill
- 1 cup cilantro
- 3 cloves garlic minced
- ½ cup pickles diced
- 1 large lemon juice of
- 1 ½ cups vegan mayonnaise
- ¼ cup nutritional yeast
- 2 tablespoon tomato paste
- ½ tablespoon mustard
- 1 tablespoon dried thyme
Instructions
- Generously salt a saucepan of water and add the peeled and diced potatoes. Cook until fully fork-tender, but make sure not to overcook. For medium-sized potato chunks, you will need around 12-15 minutes.
- Prepare the other vegetables by de-seeding and dicing the peppers, peeling and dicing the onion, and peeling and chopping the carrots. Also finely chop the dill and cilantro.
- Drain and rinse the potatoes, and shake them a few times in the colander to fluff up. Then, transfer them to a large mixing bowl together with the vegetables, fresh herbs, garlic, pickles and lemon juice. Mix together thoroughly.
- Add the vegan mayonnaise, nutritional yeast, tomato paste, mustard and dried thyme. Mix together thoroughly once again. Serve immediately, or leave to chill in the fridge for 15 minutes.
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Notes
- Make sure to generously salt the water before boiling the potatoes.
- Shaking the potatoes in the colander a few times, like in my recipe for crispy roast potatoes, will help to fluff them up and make the final vegan potato salad creamier.
- Be generous with the fresh herbs and the vegetables!
- This vegan potato salad keeps well in the fridge for 4-5 days in an airtight container.
Nutrition (Estimate per Serving)
Calories: 344kcalCarbohydrates: 19gProtein: 3gFat: 27gSaturated Fat: 3gSodium: 388mgPotassium: 500mgFiber: 3gSugar: 4gVitamin A: 4341IUVitamin C: 47mgCalcium: 51mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan Charcuterie Board
This beautiful and delicious Vegan Charcuterie Board is perfect for holiday celebrations, casual entertaining, or just a fun weeknight in. This vegan snack board is loaded with fresh veggies, fruits, nuts, and plenty of yummy dips.
This vegan snack board is loaded with healthy and satisfying snacking options. Crunchy nuts, creamy hummus, fresh veggies, and more.
Want to get a bit fancier than just basic hummus? Try adding this Vegan Jackfruit Crab Dip or this Garlic Cashew Cheese spread to your board.
Or simply spice up your hummus game (literally) with this Grilled Red Pepper Hummus.
Why You Will Love This Vegan Charcuterie Board...
- Simple assembly.
- Homemade hummus,
- Crisp veggies and crunchy nuts!
- Nice variety of snacks,
- Vegan friendly.
- Vegetarian friendly.
- Stunning presentation,
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 Vegan Charcuterie Board
- Start by adding all the ingredients for your hummus in the blender or food processor. Mix until creamy in texture.
- Pour the hummus into serving bowls, and place on a charcuterie board.
- Assemble all your snacks around it, and get to snacking!
Tips and Tricks for the Perfect Vegan Charcuterie Board
Choosing A Board
Making a charcuterie doesn't mean you have to go out and buy a super expensive board. Just reach for any wooden cutting board or tray that is large enough to hold all you plan to serve.
Even a cookie sheet can be a base for your board in a pinch! Make sure to pick a tray that has enough room for all your snacks to fit, but doesn't leave a lot of empty space. The board needs to look full for the best presentation.
Prepare in Advance
You can prepare your board in advance if you prefer, which is great for entertaining. Just assemble your snack board as you would like, cover it tightly with plastic wrap, and store in the fridge until you are ready to serve.
Add More Dips
I served my vegan charcuterie board with homemade hummus - the recipe is in the recipe card below!
Consider placing several small bowls of hummus around the snack board, rather than one large bowl. The placement can help create balance!
Plus, it's easier for everyone grab a bite when there are several dip bowls strategically placed.
However, serving a few different vegan dips will help balance out your board flavor-wise as well as visually. If you want to add more dips, here are a few of my favorite options:
- Vegan Blue Cheese Dressing, such as this one from Daiya
- Vegan Artichoke Dip (This 5-minute version is a great choice!)
- Vegan Jackfruit "Crab" Dip
- Baba Ghanouj (an eggplant and tahini dip)
- Sun Dried Tomato Dip
- Avocado Edamame Dip
- Olive Oil & Balsamic Vinegar - perfect for dipping bread.
More Snack Board Ingredients
You can change up this grazing board to fit your own tastes and use whatever you have on hand. Some delicious choices for your vegan charcuterie board are:
- Carrot Sticks
- Cucumbers
- Tomatoes
- Artichoke Hearts
- Sun Dried Tomatoes
- Olives - all different varieties!
- Nuts - Cashews and Pecans are a great coice.
- Pita Chips
- Tortilla Chips
- Sliced Whole Grain Bread
- Grapes
- Berries - Strawberries, Raspberries, Blueberries
Include Something Sweet!
I tend to lean towards savory ingredients when it comes to snacking. But it can be nice to include a little something sweet on your board as well.
Grapes and fresh berries are a great option, and they pair well with many of the savory ingredients too.
Or you could get really fancy and serve a chocolate hummus paired with strawberries and melon on one end of the tray. Yum!
Vegan Charcuterie FAQs
How do you say "charcuterie board?"
Not quite sure how to say "charcuterie?" Here is how to pronounce it: "shahr-ku-tuh-ree." Now you know. 😉
How do you build a charcuterie board?
Start by placing dip on both ends of the board. Then begin to add vegetables, nuts, and such on the board. I began by laying items around the bowls, and then worked my way out to the edge of the board, filling in all the empty spaces.
Are a grazing board and a charcuterie the same thing?
Essentially, yes, the two names mean the same thing. Traditionally "charcuterie" includes meat, but today most people use the term "charcuterie board" to refer to any assortment of snacks laid out on a tray.
You will find that - no matter the name - an arrangement of your favorite tasty snacks on a board is a surefire crowd pleaser!
What are items to put on a vegan charcuterie tray?
Vegetables, veggie "meat," vegan cheese, dips, crackers, bread, etc. You might even enjoy adding in some nuts, fresh fruit, and more.
More Recipes to Try
I love serving up one of these snack boards as the start to a delicious Sunday Brunch. And if brunching sounds amazing to you - go check out my Vegan Brunch Book!
If you love this vegan charcuterie board, don't miss these other delicious vegan ideas:
- Vegan Thanksgiving and Vegan Christmas Cookbooks (new!)
- Easy & Inexpensive Vegan Party Snacks
- 25 Best Vegan Dip Recipes
- The Best Vegan Tailgate Foods
Recipe
Vegan Charcuterie Board
This beautiful and delicious Vegan Charcuterie Board is perfect for holiday celebrations, casual entertaining, or just a fun weeknight in. This vegan snack board is loaded with fresh veggies, fruits, nuts, and plenty of yummy dips.
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Servings: servings
Ingredients
Board
- 2 carrots peeled and sliced into matchsticks
- 1 cucumber sliced
- 3 celery stalks trimmed and cut in half lengthwise
- ½ cup pecans
- 1 cup grapes
- 1 cup cherry tomatoes halved
- ½ cup cashews
- ½ cup sundried tomatoes
- 1 cup corn chips
- ½ cup olives
- baguette sliced
Homemade Hummus
- 15 oz chickpeas canned, drained, and rinsed
- 1 garlic clove
- ¼ cup fresh parsley
- ½ teaspoon salt
- 1 tablespoon olive oil plus extra for drizzling
- 1 tablespoon tahini paste
- ½ teaspoon smoked paprika plus extra for garnish
- juice of ½ lemon
Instructions
- Add all hummus ingredients to the bowl of a food processor. Blend on high speed until it forms a smooth paste.
- Garnish hummus with additional smoked paprika and a drizzle of olive oil.
- Arrange hummus and all remaining ingredients onto a large serving platter to form your charcuterie board.
Nutrition (Estimate per Serving)
Calories: 254kcalCarbohydrates: 29gProtein: 8gFat: 14gSaturated Fat: 2gTrans Fat: 1gSodium: 300mgPotassium: 553mgFiber: 6gSugar: 9gVitamin A: 2413IUVitamin C: 11mgCalcium: 68mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Massaged Kale Salad with Orange-Miso Dressing
This massaged kale salad is packed with healthy greens, protein rich black beans, hearty rice, and fresh veggies. All topped with a savory and sweet orange-miso dressing. It makes for a healthy lunch, side, or a deliciously light weeknight meal.
I love taking salads to the next level. Because no one likes a boring salad, right? So I do my best to keep my salads filling, flavorful and also high in protein.
That's why I think autumn and winter are actually my favorite times of year for salads. With a kale salad like this one, you can enjoy an abundance of vegetables while using a carb-y base to make the overall dish super cozy and comforting.
Just add a simple yet delicious dressing, and that's lunch or dinner sorted!
What I love about this particular kale salad is just how simple it is to throw together in just about 25-30 minutes (or even less if you have pre-cooked rice on hand).
I actually first came up with this dish when I had a bunch of leftover veggies in the fridge. Falling in love with the outcome, I tested it once more with a delicious orange-miso dressing - and it was perfect!
This massaged kale salad is:
- Delicious and packed full of flavor
- Vegan friendly!
- Easy to make, with simple ingredients and dressing
- Gluten-free
- Oil-free
- Comforting and cozy
- Ideal for a weeknight dinner.
- Made from whole, minimally processed ingredients
- Versatile - add whatever other veggies you fancy!
This kale salad works really well as a side dish for Christmas and Thanksgiving, or other family get togethers.
It's also a great make ahead or vegan meal prep recipe. And I personally love eating this as a post-workout meal!
How to Make the Salad
Start by cooking your rice according to the instructions on the packaging. This usually takes around 25-30 minutes.
Meanwhile, massage the kale for 2-3 minutes to shrink it down and soften it up. (This is where the recipe gets its name!) Then stir in the tahini and a pinch of salt.
Next, prepare the dressing by stirring together fresh orange juice, miso paste and apple cider vinegar. Add a pinch of salt, to taste.
Once the rice is ready, add it to a large mixing bowl with the black beans, kale, tomatoes, purple cabbage, cucumber and red onion.
When you're just about ready to serve the black bean salad, stir in the dressing, transfer to serving plates and enjoy!
Tips & Tricks
Experiment by adding any other vegetables you have in the fridge. Think zucchini, bell pepper, other types of lettuce or greens. They all work!
If you want the salad less sweet and more tangy, replace the orange juice with the equivalent amount of lemon or lime juice.
You can keep this black bean salad in the fridge in an airtight container for 2-3 days. Although, it's best to store the dressing separate from the salad, so it doesn't get soggy.
More Recipes to Try
If you love this massaged kale salad, be sure to check out these other vegan recipes:
- Massaged Kale Salad with Cranberries and Cashews
- White Bean and Kale Skillet
- Kale Caesar Salad
- Chickpea and Kale Sandwich Spread
Recipe
Massaged Kale Salad with Orange-Miso Dressing
This massaged kale salad is packed with healthy greens, protein rich black beans, hearty rice, and fresh veggies. All topped with a savory and sweet orange-miso dressing. It makes for a healthy lunch, side, or a deliciously light weeknight meal.
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Servings: servings
Ingredients
- 1 cup white rice uncooked
- 2 cups kale chopped
- 1 tablespoon tahini
- salt to taste
- 1 can black beans 15oz, drained and rinsed
- 8-9 vine ripened tomatoes medium, chopped
- ½ cup red cabbage chopped
- ½ large cucumber chopped
- ½ red onion medium
For the dressing
- 1 tablespoon apple cider vinegar
- 1 teaspoon brown rice miso paste
- juice of 1 small orange
- salt to taste
Instructions
- Cook the rice according to instructions on packaging. This usually takes 25-30 minutes.
- Meanwhile, massage the kale for 2-3 minutes, then stir in the tahini.
- To make the dressing, stir together the apple cider vinegar, brown rice miso paste, orange juice and salt in a small mixing bowl.
- Once the rice is cooked, stir it together with the kale, black beans, tomatoes, red cabbage, cucumber and red onion. Add the dressing immediately before serving.
Nutrition (Estimate per Serving)
Calories: 538kcalCarbohydrates: 107gProtein: 17gFat: 7gSaturated Fat: 1gSodium: 180mgPotassium: 1845mgFiber: 9gSugar: 16gVitamin A: 11102IUVitamin C: 165mgCalcium: 215mgIron: 4mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan Baked Mac And Cheese
This vegan baked mac and cheese is perfect for a comforting weeknight dinner! Made with a dairy-free 'cheese' sauce, topped with gluten-free breadcrumbs, flavorful and creamy, this meal requires just simple ingredients and a few easy steps.
Oh, mac and cheese. The stuff that my dreams are made of. I'm not joking - I often fall asleep by switching off my existential worries and thinking about creamy pasta deliciousness instead. 10/10 would recommend.
Seriously though, I can't believe it's taken me this long to share a baked mac and cheese recipe. I have variations of this dish on an almost weekly basis, so finally - here we are. In general, a pasta dinner as good as this is my go-to dish for any Friday night comfort dinner. But it's perfect for pretty much any day or any occasion, and if you give it a go you will see why I say that!
So if you're searching for last-minute dinner inspiration, this vegan baked mac and cheese is a perfect option. You need hardly any time, simple ingredients, and the result is phenomenal.
Vegan baked mac and cheese
So, a little bit about this recipe. If you're wondering what it tastes like, think chewy, tender noodles enveloped in a thick and rich sauce that melts in your mouth, plus just a light coat of optional vegan cheese (or gluten-free breadcrumbs )on top for a little bit of extra texture. The sauce has a savoury flavour that's also very cheesy. Trust me, it tastes even better than it sounds/looks.
The main ingredient for the dairy-free cheese sauce is cashews, which are a staple in vegan cooking in general. Cashews are neutral in flavour and can be blended to make amazing sauces, dressings and dips. This is a great example! Beyond that, you need just simple ingredients to make amazing flavor and a great texture, too.
Right before baking, I added breadcrumbs and grated vegan cheese. These are optional, but 100% recommended! The end result is amazingly comforting and with an amazing texture. Pasta dreams come true!
Ingredients you'll need
- Olive oil to cook the vegetables.
- Carrots, onion and garlic. These are cooked in olive oil and added to the sauce.
- Cashews. Soak these for 3-4 hours, or simmer for 15 minutes to soften.
- Plant based milk. Use any unsweetened plant based milk variety of your choice.
- Mustard. Ensure vegan.
- Paprika.
- Nutritional yeast. This is an amazing ingredient for adding a cheesy flavor to the sauce!
- Tomato paste.
- Apple cider vinegar.
- Cumin.
- Breadcrumbs. You can either make your own breadcrumbs, or use store-brought.
- Vegan cheese. This is optional, but very much recommended! Choose a variety that melts well.
How to make the best dairy-free baked mac and cheese
Preheat the oven to 180 degrees C/350 F.
Cook the pasta. Follow instructions on packaging, but make sure it is slightly al dente/prevent overcooking.
Cook the vegetables. Heat the olive oil in a frying pan over a medium-high heat, then add the carrots, onion and garlic and cook for 5 minutes, until softened.
Make the sauce. Add the vegetables to a blender or food processor, together with the cashews, plant based milk, mustard, paprika, salt, nutritional yeast, tomato paste, apple cider vinegar, and cumin. Blend until smooth.
Combine with the pasta. Drain the pasta (but don't rinse) and mix together in a large mixing bowl together with the sauce.
Bake the mac and cheese. Transfer the mac and cheese to a rectangular baking dish. Sprinkle with breadcrumbs and vegan cheese, then bake in the preheated oven for 25 minutes.
Bake the mac and cheese. Transfer the mac and cheese to a rectangular baking dish. Sprinkle with breadcrumbs and vegan cheese, then bake in the preheated oven for 25 minutes.
Cashew alternatives
Let's talk about cheese for a second. It's one of those fears they'll miss intensely if they go vegan. Granted, I've never been a huge cheese fanatic so gave it up with little struggle. But the good news for everyone who is? There are countless ways to replace cheese in your diet.
Cashews is one option. They are amazing for using in sauces and here, they create the amazing creamy texture. If you can't eat cashews, however, you can replace them with a can of coconut milk - don't worry, it won't taste like coconut.
How do I store baked vegan mac and cheese?
You can store leftovers in an airtight container for up to 3-4 days in the fridge. To freeze, store either in freezer-friendly containers or in freezer bags for up to 2 months. Allow to thaw fully in the fridge, then reheat in the microwave or on the stove, adding a splash of plant based milk.
If you want to make this dish ahead of time, I would recommend making the sauce, cooking the macaroni and storing them in separate containers. When ready to make, simply mix together, transfer to a baking dish, add the toppings, and bake as instructed.
Stovetop instructions
This vegan mac and cheese can easily be made on the stove, which is a great option if you are in a rush. Simply transfer the sauce and the cooked pasta to a large pan and stir for a few minutes over a medium heat. You can also add extra vegan cheese, or leafy greens like kale or spinach.
What's to love about this mac and cheese recipe?
It's ...
- Very creamy and indulgent.
- Perfect for a comforting weeknight dinner.
- Made with simple and accessible ingredients.
- Freezer-friendly and great for meal prep.
- Easy and beginner-friendly.
- A great way to impress non-vegans!
Tips and tricks for success
- The nutritional yeast here works really well to add a cheesy flavour and so I would not recommend leaving it out.
- Ensure that the mustard is vegan, as some have sneaky non-vegan ingredients.
- Soak the cashews really well and be patient when blending to ensure the smoothest texture.
- To make this baked vegan mac and cheese gluten-free, use gluten-free pasta.
- You can use any pasta of your choice. Make sure it's slightly undercooked before mixing it with the sauce because it will continue cooking in the oven.
- You can adjust the type and amount of spices you use depending on your preference. Also, if you prefer it spicy, I would recommend adding sriracha, and chilli flakes on top when serving.
Other vegan pasta recipes
- If you're looking for something meal prep friendly, try my easy vegetable and mushroom pasta.
- My fail-proof fettuccine Alfredo is yet another crowd-pleasing dinner.
- If baking pasta is your thing, my pasta bake with tofu may be the dish for you.
- Vegan avocado pasta is ready in under 15 minutes!
- My roasted red pepper pasta is perfect for a comforting weeknight dinner.
Let me know in the comments: what's your favourite type of vegan cheese? If you give this vegan baked mac and cheese recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below together with a star rating.
Recipe
Vegan Baked Mac And Cheese (Gluten-free and Oil-free)
This baked vegan mac and cheese is perfect for a weeknight dinner that's super easy to make! Featuring a creamy, smooth dairy-free sauce and a breadcrumb topping, this is a perfect family-friendly and crowd-pleasing dish.
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Servings:
Equipment
- Conventional oven
- Saucepan
- Frying pan
Ingredients
- 3 cups pasta use any pasta of your choice
- 2 tablespoon olive oil
- 1 large carrot diced
- 1 large onion diced
- 3 cloves garlic minced
- 1 ½ cups cashews soaked
- 1 ½ cups plant based milk
- ½ tablespoon mustard ensure vegan
- 1 teaspoon paprika
- ¼ cup nutritional yeast
- 2 tablespoon tomato paste
- 1 tablespoon apple cider vinegar
- ½ teaspoon cumin
- ½ cup breadcrumbs
- ½ cup vegan cheese grated
Instructions
- Preheat the oven to 180 degrees C/350 F.
- Cook the pasta according to packaging instructions on packaging, but make sure it is slightly al dente/prevent overcooking.
- Heat the olive oil in a frying pan over a medium-high heat, then add the carrots, onion and garlic and cook for 5 minutes, until softened.
- Add the vegetables to a blender or food processor, together with the cashews, plant based milk, mustard, paprika, salt, nutritional yeast, tomato paste, apple cider vinegar, and cumin. Blend until smooth.
- Drain the pasta (but don't rinse) and mix together with the sauce in a large mixing bowl.
- Transfer the mac and cheese to a rectangular baking dish. Sprinkle with breadcrumbs and vegan cheese, then bake in the preheated oven for 25 minutes.
Notes
Instructions for making ahead and storing
- Store leftovers in an airtight container for up to 3-4 days in the fridge. To freeze, store either in freezer-friendly containers or in freezer bags for up to 2 months. Allow to thaw fully in the fridge, then reheat in the microwave or on the stove, adding a splash of plant based milk.
- To make ahead of time, make the sauce, cook the macaroni and store them in separate containers. When ready to make, simply mix together, transfer to a baking dish, add the toppings, and bake as instructed above.
- The nutritional yeast here works really well to add a cheesy flavour and so I would not recommend leaving it out.
- Ensure that the mustard is vegan.
- Either soak the cashews for 4 hours, or simmer them in a saucepan for 15 minutes.
- You can use any pasta of your choice. Make sure it's slightly undercooked before mixing it with the sauce because it will continue cooking in the oven.
- You can adjust the type and amount of spices you use depending on your preference.
- If you prefer spicy mac and cheese, add sriracha, and chilli flakes on top when serving.
Nutrition (Estimate per Serving)
Calories: 532kcalCarbohydrates: 47gProtein: 17gFat: 34gSaturated Fat: 6gSodium: 1429mgPotassium: 1233mgFiber: 8gSugar: 15gVitamin A: 4176IUVitamin C: 19mgCalcium: 215mgIron: 7mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan Minestrone Soup
Whip up this Vegan Minestrone Soup for dinner tonight! Just follow along with this healthy and vegetable-packed classic minestrone soup recipe. This one bowl dinner is loaded with kidney beans, fire-roasted tomatoes, flavorful broth, and pasta.
This hearty plant-based soup takes just 30 minutes to throw together - making it perfect for an easy weeknight meal.
This Vegan Minestrone Soup is...
- A classic recipe
- Full of flavor
- Packed with healthy veggies and fiber!
- Vegan and Vegetarian Friendly
- Great for meal prep.
Making Vegan Minestrone Soup
- Start by heating up some oil in a pot. Add in your vegetables and sauté until softened.
- Now add in the kidney beans, spices, and fire-roasted tomatoes. Break down the tomatoes with a wooden spoon.
- Then add the potatoes, pasta, and stock. Cover and cook on low for 10 minutes.
- Once the pasta is fully cooked, stir and serve up the minestrone soup.
Measurements and complete directions are in the printable recipe card below.
Tips and Tricks
Heavy-Bottom Pot
One thing I recommend is having a heavy-bottom pot. This will help your soup to cook evenly.
A Dutch oven, or even a nice stockpot, would also be great for cooking soups and stews. You will find that lighter-bottomed pans can burn in spots or create uneven cooking.
Vegetables
It's very important to make sure your vegetables are evenly diced. That way they all cook evenly. Otherwise, some veggies will be underdone and some overcooked.
Variations
Beans
Go ahead and swap out the kidney beans with pinto beans or white cannellini beans if you want. Or try a mix of two types of beans for more variety.
Seasonal Produce
Take advantage of any seasonal produce you might have around the house. Just about any veggies will work here. Zucchini and summer squash are both great additions to this plant based soup.
Creamy Base
Try stirring in some coconut milk. Cream is often added to soups to get a creamy texture, and coconut milk is a wonderful vegan-friendly alternative.
FAQs
Can you freeze minestrone soup?
Yes, you can freeze minestrone soup. The pasta will be softer in texture after freezing, but it will still be delicious when reheated.
Just store your leftover soup in an airtight container and pop it in the freezer. Make sure to leave a little room at the top of the container to ensure the soup has room to expand.
How long can you store leftover minestrone soup?
You can store the soup in the refrigerator for 4-5 days, in an air tight container. Reheat on low heat on the stovetop, or microwave.
What to serve with this minestrone soup?
Reach for some bread, breadsticks, or even a salad to serve alongside this tasty minestrone soup. Even a half sandwich could be great alongside this tasty soup.
This gluten-free tomato focaccia bread would be a perfect match! Or check out this easy beer bread. Yum!
More Recipes
If you love this recipe, be sure to check out these other delicious ideas:
Recipe
Vegan Minestrone Soup
Whip up this Vegan Minestrone Soup for dinner tonight. Just follow along with this healthy and vegetable-packed classic minestrone soup recipe. This one bowl dinner is loaded with kidney beans, fire-roasted tomatoes, flavorful broth, and pasta.
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Servings: servings
Ingredients
- 2 tablespoon olive oil
- ½ onion chopped
- ⅓ Cup celery stalks chopped
- ⅓ Cup carrots chopped
- 1 can whole fire roasted tomatoes
- 1 can kidney beans
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- 1 large potato diced
- 2 Cups pasta
- 5 Cups stock
- salt and pepper, to taste
- chopped parsley and parmesan cheese, for topping
Instructions
- Heat the oil in a pot over medium heat. Add the onion, celery, and carrot and cook until softened, around 5 minutes.
- Add the fire roasted tomatoes, kidney beans, and spices and stir to combine.
- Cover with a lid and cook for 5 minutes. With the help of a wooden spatula, roughly break down the tomatoes.
- Add the potatoes, pasta, and stock. Stir.
- Cover and cook on low for 10 minutes or until the pasta is done.
Notes
- Dice the potatoes in small pieces so they cook at the same speed as the pasta.
- Top your soup with a fresh crack of pepper, a pinch of parmesan cheese, and some chopped parsley.
- You can refrigerate minestrone soup for up to 2 days.
Nutrition (Estimate per Serving)
Calories: 205kcalCarbohydrates: 30gProtein: 4gFat: 8gSaturated Fat: 1gSodium: 1194mgPotassium: 164mgFiber: 2gSugar: 5gVitamin A: 2455IUVitamin C: 2mgCalcium: 27mgIron: 1mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan Easter Recipes
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
- Mushroom, Asparagus, and Artichoke Medley
- Beet Muhummara
- Spinach or Arugula Strudel
- Green Pea, Parsley, and Pistachio Dip
- Raw Vegan Cheddar Cheese Spread
- Rosemary Roasted Mushrooms
- Mushroom, Asparagus, and Artichoke Medley
Vegan Easter Soups
- Greek-Flavored Spinach and Orzo Soup
- Vegan Tomato Gazpacho
- Lemony Leek and Mushroom Soup
- Creole Carrot Soup
- Vegan Cream of Broccoli Soup
- Creole Eggplant Soup
- Classic Leek and Potato Soup
Vegan Easter Salads
- Spring Greens Salad with Endive and Oranges
- Mixed Greens Salad with Beets and Walnuts
- Asparagus with Mustard-Dill Sauce
- Beet and Red Cabbage Slaw
- Orange and Cucumber Salad with Spring Greens
- Mixed Greens Salad with Avocado, Apples, and Baked Tofu
- Quinoa and Asparagus Salad
Vegan Easter Main Dishes
- Seitan and Polenta Skillet with Fresh Greens
- Creamy Roasted Red Pepper Pasta
- Roasted Seitan, Peppers, and Portabellas
- Crustless Tofu Quiche with Mushrooms and Herbs
- Orzo-Stuffed Bell Peppers
- Pasta Primavera
- Linguine with Asparagus and Portabella Mushrooms
- Citrus-Roasted Tofu (photo at top)
- Spring Vegetable Tart
- Paella Vegetariana
- Quinoa, Broccoli, and Vegan Cheese Casserole
- Vegetable White Bean Hash
- Baked Chickpea Ratatouille
Vegan Easter Side Dishes
- Roasted Potatoes and Tomatoes with Rosemary
- New Potatoes with Parsley and Almond Pesto
- Vegan Lentil Meatballs
- Hasselback Potatoes
- Sautéed Broccoli or Broccoli Rabe, Baby Carrots, and Yellow SquashCauliflower with Parsley-Pecan Breadcrumbs
- Cauliflower Rice Pilaf
- Contemporary Creamed Spinach
- Simple Sesame-Roasted Asparagus
- Asparagus, Squash, and Red Bell Pepper Sauté
- Orange-Glazed Beets
Vegan Easter Desserts and Treats
- Vegan Rice Pudding
- Carrot-Walnut Muffins
- Triple-Citrus Cupcakes
- Caramel Macchiato "Cheese" Cake
- Big Orange Bundt Cake
- Vegan Apple Strudel
- Cool Season Fruit Bowl
- Creamy Peanut Butter Pie
- Chocolate Ganache Cake
- Chocolate-Coated Key Lime-Coconut Creme Pie
Still craving something sweet? Find even more vegan Easter desserts here.
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.
Sticky Sesame Cauliflower
This sticky sesame cauliflower is bursting with delicious flavor and easy to make in just 30 minutes! Baked cauliflower is crispy on the outside, but soft and tender on the inside. Serve this vegan cauliflower with a sweet, tangy sesame sauce for a weeknight dinner, or a simple side dish. Vegetarian and vegan friendly too!
I have to say that my love for cauliflower has no end in sight. You can make so many different types of dishes with it - from cauliflower crust pizza to a flavorful cauliflower Alfredo sauce. The possibilities really are endless!
And nope, cauliflower-centric recipes don't have to be bland. Far from it!
Cauliflower by itself has a neutral flavour, and can take on many different flavor profiles depending on how you cook it. (Here are some more vegan cauliflower recipes if you need ideas!) One of the tricks is adding a fantastic sauce.
And that's exactly what we're doing today. I suggest you run to the kitchen to make this Sticky Sesame Cauliflower asap because it is calling your name!
In fact, this might be my favorite vegan cauliflower recipe yet.
Sticky Sesame Cauliflower 'Wings'
When I say I am obsessed with this recipe, I really mean it. I have a habit of eating this cauliflower straight from the pan, and watching it disappear in around 5 minutes. It really is that phenomenal.
If you're skeptical about cauliflower this may be the recipe that will change your mind when you make it for your next weeknight dinner. (And if this doesn't do it for you - this buffalo cauliflower surely will.)
The cauliflower 'wings' are incredibly realistic and can impress vegans and non-vegans alike. They are super crispy on the outside, coated in a garlicky batter with a hint of cheesiness. The inside of the 'wings' are very tender and soft. They make a great meatless alternative to chicken wings!
My favorite part of this cauliflower recipe is the sticky sesame sauce. It's absolutely incredible!
The flavor is tangy, sweet, and with a hint of spice due to the addition of sriracha sauce. I love sesame seeds, having used them for a lot of recipes, such as my sesame peanut tofu, and they go incredibly well with the cauliflower.
Trust me, this is a phenomenal example of how to make vegetables taste good - to the point where you won't be able to tell that the main ingredient is a veggie!
You can serve these vegan sesame cauliflower wings as a main course with a side of your choice such as rice or noodles for a homemade takeout night.
They also make a great side dish, and you can even serve the sauce as a dip, rather than mixing it with the cauliflower bites in a frying pan.
How to Make Cauliflower Crispy
Ever wondered why your cauliflower 'wings' may turn out soggy? Worry no further, because here are my top tips for making sure that these cauliflower wings turn out perfect, with just the right amount of crunch:
Do not drench the cauliflower in the batter. This is a key step. The cauliflower will then take much longer to bake, also turning out chewy and soggy. When dipping, ensure to shake off any excess batter.
At the same time, make sure that the batter is not too runny. It should stick very easily to the cauliflower florets.
Use a large baking tray (I like these) or use two trays as to avoid overcrowding because this will trap in moisture and make the cauliflower soggy.
Bake for enough time. I know that it may be tempting to take the cauliflower out of the oven after 10-15 minutes when the kitchen starts to smell amazing, but 25-30 minutes is the optimal time to achieve a perfect crunch.
Keep in mind that after you add the sauce to the cauliflower wings, they won't be as crispy. So it's best to serve them immediately. You can also serve the sesame sauce as a dip instead for the most crispiness. The dip option also works great for serving these at parties where they may sit out for a long time.
Ingredients you will need
Flour. To make this recipe gluten-free, use gluten-free all-purpose flour. I've made this with gluten-free flour multiple times and it works almost as well as ordinary flour. If this is not a concern, any all-purpose flour will do just fine.
Baking powder to add a bit of fluffiness and thickness to the batter.
Nutritional yeast. This is a great ingredient for adding a 'cheesy' flavor to vegan recipes. This Bragg's Nutritional Yeast is the most well known brand.
Garlic powder and salt for flavoring the batter. You can also add other spices of your choice, such as cumin, paprika and turmeric.
Plant based milk of your choice. Use an unsweetened variety. I used almond milk for mine!
Cauliflower florets. Use fresh cauliflower, rather than thawed from frozen - the latter option will not turn out crispy.
Tomato paste and rice vinegar to add tanginess. You can also use lemon juice instead of rice vinegar.
Tamari or soy sauce, depending on whether you want to make this dish gluten-free. I like this gluten-free tamari.
Maple syrup. You can use any liquid sweetener of your choice, or coconut sugar. I prefer to use maple syrup.
Sriracha. Adjust how much you use depending on how spicy you want the sesame sauce to be. I use this all the time, so I buy these big bottles!
Cornstarch and water to make a cornstarch slurry, which is used to thicken the sauce.
Sesame oil for adding even more crispiness to the cauliflower wings. This is my preferred brand.
Onion, garlic and ginger - the aromatics which are super simple, but level up any dinner.
Sesame seeds. One of the key ingredients here, that will give this dish its signature flare! You can use either black or white sesame seeds, or a mixture of both. These tri-color seeds are a fun choice.
How to make sticky sesame cauliflower
Firstly, preheat the oven to 180 degrees C (400 F) and line a baking tray with parchment paper.
Now, make the batter. Add the flour, baking powder, nutritional yeast, garlic power, salt and plant based milk to a large mixing bowl. Whisk together thoroughly, until no lumps remain.
Next, prepare the cauliflower florets. Trim the leaves from the cauliflower and then remove the stem, before chopping it into bite-sized florets.
Dip the cauliflower florets in the batter and shake off any excess batter before laying them out on the baking tray.
Make sure to leave enough space between the florets. Now bake in the preheated oven for 25 minutes, until crispy and golden brown.
Meanwhile, prepare the sauce by whisking together the tomato paste, rice vinegar, tamari, maple syrup and sriracha.
In a separate mixing bowl, make the cornstarch slurry by mixing together cornstarch and water.
When the cauliflower is almost done, heat the sesame oil in a pan over a medium-high heat.
Add the onion, garlic and ginger, cooking for 3-4 minutes, until fragrant and starting to soften.
Now add the sauce and cornstarch slurry, lowering the heat. Whisk continuously for around 5 minutes, until the sauce thickens. Remove from the heat and add the cauliflower wings, stirring together thoroughly.
At the last minute, stir in the sesame seeds. This sticky sesame cauliflower is now ready to serve!
Frequently-asked questions
Can I make these cauliflower wings ahead of time?
Cauliflower wings, if kept in the fridge, will lose their crispiness. It's best to serve them immediately, or a few hours after cooking at the latest.
Can I make this recipe gluten-free?
Yes, this recipe can be made gluten-free easily by using gluten-free flour (like this one) for the batter, and tamari or coconut aminos instead of soy sauce.
What can I serve sesame cauliflower with?
You can serve it with any side of your choice, such as rice, noodles, pasta, or vegetables. It's also great as a starter or side dish.
Can the cauliflower wings be frozen?
For sure! To start, place the baked cauliflower wings on a large baking tray and place in the freezer for 3-4 hours. You can then transfer them to a freezer-friendly container or bag for up to 3 months. To reheat, transfer them to a baking tray lined with parchment paper, and bake for 30 minutes at 180 degrees C/350 F. Prepare the sauce when you are ready to serve it!
More amazing cauliflower recipes!
- Check out all of my favorite vegan cauliflower recipes here.
- For an amazing side dish, try out my vegan cauliflower cheese! It's a guaranteed crowd pleaser.
- Red lentil cauliflower Dahl is fantastic for a wholesome and comforting dinner.
- If you love crispy cauliflower with a flavorful sauce, try out my baked orange cauliflower.
Let me know in the comments: what's your favourite way to cook with cauliflower? If you give this sticky sesame cauliflower a go, be sure to tag me on Instagram (@veg.kitchen) so I can see your creations, and leave your feedback in the comments below together with a star rating!
Recipe
Sticky Sesame Cauliflower (Vegan Recipe)
This sticky sesame cauliflower is totally delicious and ready in just 30 minutes! The crispy cauliflower wings are coated in a sweet, tangy sauce that's a surefire crowd pleaser. And it's vegetarian and vegan friendly too.
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Servings: servings
Equipment
- Baking tray
- Mixing bowl
- Frying pan
Ingredients
For the cauliflower 'wings'
- 1 cup all-purpose flour or gluten-free baking flour
- 1 tbsp baking powder
- 2 tbsp nutritional yeast
- ½ tsp garlic powder
- ½ teaspoon salt
- 1 cup plant based milk such as almond milk
- 1 medium head cauliflower around 6 cups
For the sauce
- 2 tablespoon tomato paste
- 2 tablespoon rice vinegar
- ¼ cup tamari or soy sauce
- 2 tablespoon maple syrup
- ½ tablespoon Sriracha
- 2 tablespoon cornstarch
- ½ cup water
- 1 tablespoon sesame oil
- 1 large onion diced
- 2 cloves garlic minced
- 2 tablespoon ginger freshly grated
- ¼ cup sesame seeds
Instructions
- Preheat the oven to 180 degrees C (400 F) and line a baking tray with parchment paper.
- Add the flour, baking powder, nutritional yeast, garlic power, salt and plant based milk to a large mixing bowl. Whisk together thoroughly, until no lumps remain.1 cup all-purpose flour, 1 tablespoon baking powder, 2 tablespoon nutritional yeast, ½ teaspoon garlic powder, ½ teaspoon salt, 1 cup plant based milk
- Prepare the cauliflower florets. Trim the leaves from the cauliflower and then remove the stem, before chopping it into bite-sized florets.1 medium head cauliflower
- Dip the cauliflower florets in the batter and shake off any excess batter before laying them out on the baking tray. Make sure to leave enough space between the florets. Now bake in the preheated oven for 25 minutes, until crispy and golden brown.
- Meanwhile, prepare the sauce by whisking together the tomato paste, rice vinegar, tamari, maple syrup and sriracha. In a separate mixing bowl, make the cornstarch slurry by mixing together cornstarch and water.2 tablespoon tomato paste, 2 tablespoon rice vinegar, ¼ cup tamari, 2 tablespoon maple syrup, ½ tablespoon Sriracha, 2 tablespoon cornstarch, ½ cup water
- When the cauliflower is almost done, heat the sesame oil in a pan over a medium-high heat. Add the onion, garlic and ginger, cooking for 3-4 minutes, until fragrant.1 tablespoon sesame oil, 1 large onion, 2 cloves garlic, 2 tablespoon ginger
- Add the sauce and cornstarch slurry, lowering the heat. Whisk continuously for around 5 minutes, until the sauce thickens. Remove from the heat and add the cauliflower wings, stirring together thoroughly.
- At the last minute, stir in the sesame seeds and serve.¼ cup sesame seeds
Video
Notes
Gluten-free: To make this recipe gluten-free, use gluten-free flour and tamari instead of soy sauce.
To freeze: Arrange the baked cauliflower on a baking tray and place in the freezer for 3-4 hours. Then, transfer to a freezer-friendly container or bag and freeze for up to 2 months.
To reheat: When reheating from frozen, place the cauliflower on a baking tray and bake at 180 degrees C/350 F for 30 minutes.
Nutrition (Estimate per Serving)
Calories: 338kcalCarbohydrates: 53gProtein: 12gFat: 10gSaturated Fat: 1gSodium: 1340mgPotassium: 1087mgFiber: 7gSugar: 12gVitamin A: 126IUVitamin C: 76mgCalcium: 363mgIron: 5mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan Crunchwrap Supreme
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.
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.
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.
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.
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.
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:
- 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.
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!
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.
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:
- Quinoa.
- Wholegrain rice.
- Vegetables of your choice, such as tomatoes, carrots and zucchini.
- Vegan sour cream.
- Spicy cashew cream.
- Chunky guacamole.
- Black beans.
- Sweet potato.
- Tostada shells or corn chips for some extra crunch.
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 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.
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.
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.
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.
Instead, I would recommend making the smoky tempeh, the rice and the nacho 'cheese' sauce ahead of time and storing them in separate containers for up to around 3 days, and assemble the wraps when ready.
Other delicious vegan lunch recipes
- Sweet potato soup, if you're after something cosy!
- Falafel - these make an amazing addition to pitta bread, wraps and sandwiches.
- Butter bean sweet potato stew - this is a great comforting meal that's ready in no time!
- My vegan lentil burgers are easy to make and super flavourful.
- So are avocado wraps with chickpeas!
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
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!
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Servings: crunchwraps
Equipment
- Frying pan
- Saucepan
- Whisk
Ingredients
For the smoky tempeh filling
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 5 oz tempeh crumbled
- ½ cup fresh sweetcorn
- 2 tablespoon tomato paste
- 2 tablespoon tamari
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
For the dairy-free nacho 'cheese' sauce
- ½ cup coconut milk full-fat, from a tin
- ½ teaspoon turmeric
- ½ teaspoon salt
- 3 tablespoon nutritional yeast
- 1 tablespoon apple cider vinegar
- 2 tablespoon cornstarch
Other ingredients to serve
- ½ cup cooked rice
- 1 large avocado mashed
- ¼ cup vegan cheese grated
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.
Vegan Bolognese Sauce
This Vegan Bolognese Sauce is the perfect Italian-inspired sauce to eat atop your favorite noodles. And because this recipe is vegan, compared to regular Bolognese sauce, it takes a fraction of the time to make.
This vegan Bolognese recipe is packed with flavor! Its tomato sauce and red wine base are perfectly complemented by garlic, paprika, and oregano-a quintessential Italian spice combo.
And it definitely pays to be vegan with this recipe because it only takes 30 minutes to make! Regular Bolognese sauce can take hours, but this vegan recipe uses textured soy protein, which is ready in a jiffy!
This vegan Bolognese recipe is...
- vegan
- vegetarian
- plant-based
- gluten-free
- ready in 30 minutes
- a quick tomato sauce recipe
How to Make Vegan Bolognese Sauce
- Heat olive oil in a large pot on the stove.
- Chop the onion, carrot, garlic, and green pepper. Make sure to remove the seeds from the green pepper and discard.
- Add the chopped vegetables and garlic to the pot and sauté. Stir occasionally so that nothing sticks to the bottom of the pan.
- Once the onions are translucent, add the paprika and oregano along with the vegan red wine.
- Stir the ingredients, bring them to a simmer, and then cover the pot to let the wine cook down.
- Next, add the diced tomatoes, the tomato sauce, and the maple syrup to the pot.
- Cover the pot again to let it cook and soften the tomatoes.
- While the sauce is cooking, start making the textured soy protein.
- Hydrate the textured soy protein by boiling it in water. Make sure the water covers it. Keep adding water until the soy protein is tender.
- Use a colander to get rid of the extra water.
- Add the soy protein to the sauce, combine, and cook for just a bit longer.
- Serve the vegan Bolognese sauce over your favorite noodles and enjoy!
Scroll down for the full recipe with measurements and detailed instructions.
Variations
Fresh Toppings
Who doesn't love a picture-worthy meal? Beautiful and delicious!
Top your noodles and vegan Bolognese sauce with halved cherry tomatoes and fresh basil. If you have some extra time, you can make some vegan parmesan to top it off.
Try It With Veggie Noodles
While egg and flour noodles will work great with this vegan Bolognese sauce, you can also try it with veggie noodles. You can buy these at the store or grab your spiralizer and make your own.
Try this sauce with noodles made from zucchini, summer squash, sweet potatoes, carrots, or beets.
Vegan Bolognese Sauce FAQs
How long should you simmer Bolognese?
For this vegan Bolognese recipe, you'll simmer your sauce for 10 minutes after adding the wine and herbs and then again for 10 to 15 minutes after adding the tomatoes and maple syrup.
Though other recipes for Bolognese take far longer because of the meat, this vegan version is much quicker because the soy protein is cooked separately.
Can you overcook Bolognese?
Nope! You can't overcook Bolognese. Just keep it hydrated so as it doesn't burn on the bottom of the pan. If it's looking like the liquid level is getting low while you're simmering the sauce, add some more liquid.
Do you simmer Bolognese with lid on or off?
For vegan Bolognese, you're totally fine to simmer the sauce with the lid on. This will speed up the cooking time and works just as well as simmering it with the lid off.
Why is my Bolognese sauce watery?
If your Bolognese sauce is too watery, you may just need to simmer it for longer. To thicken it up, you might also try adding something more solid like more diced tomatoes that will soften and thicken the sauce.
Recipe
Vegan Bolognese
This Vegan Bolognese Sauce is the perfect Italian-inspired sauce to eat atop your favorite noodles. And because this recipe is vegan, compared to regular Bolognese sauce, it takes a fraction of the time to make.
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Servings: servings
Ingredients
- 1 cup textured soy protein
- 2 tablespoon olive oil
- 1 onion
- 1 carrot
- 3 cloves garlic
- 1 teaspoon paprika
- 1 teaspoon dry oregano
- ½ cup vegan red wine
- 1 tablespoon maple syrup
- 1 can diced tomato
- 1 cup tomato sauce
- ½ red or green pepper
- 1 cup water
- Salt & black pepper to taste
Instructions
- In a large pot, heat 2 tablespoons oil over medium heat.
- Chop the onion, carrot, garlic, and pepper. Transfer to a pot and sauté for about 10 minutes, stirring occasionally. Once onions are fragrant and translucent, add fresh herbs and wine, bring to a simmer and cover for 10 minutes to let the wine cook down.
- Add the diced tomatoes, tomato sauce, and maple syrup to the simmering vegetables. Stir to combine, season with salt and pepper, then cover again and let cook for another 10-15 minutes.
- Meanwhile, hydrate the soy protein in boiling water. The water should easily cover it, you need to get a tender "minced meat", add as much water as you need. You can always use a colander to get rid of extra water.
- Finally, add the soy "meat" to the sauce, cook for just another minute.
Nutrition (Estimate per Serving)
Calories: 233kcalCarbohydrates: 24gProtein: 14gFat: 7gSaturated Fat: 1gSodium: 487mgPotassium: 578mgFiber: 7gSugar: 13gVitamin A: 3037IUVitamin C: 31mgCalcium: 149mgIron: 5mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan Zucchini Noodles with Vegan Bolognese
These Vegan Zucchini Noodles are topped with a delicious homemade vegan Bolognese sauce. It's the perfect meal: healthy, balanced, and tasty!
This recipe may require a little more time if you spiralize your own zucchini noodles, but you can just as easily buy zucchini noodles from the store for this recipe. Then all you need to do is make the sauce!
To make this delicious, vegan meal, just spiralize your zucchini and cook it for 4 minutes, make your sauce, and toss it together! Now you have a delicious Italian-inspired dinner.
This vegan zucchini noodles recipe is...
- vegan
- vegetarian
- plant-based
- gluten-free
- Italian-inspired
- ready in 45 minutes
- a filling low-carb meal
How to Make Vegan Zucchini Noodles
- Make your zucchini noodles using a mandoline or a spiralizer.
- Place your noodles in a colander and squeeze them gently to drain the water.
- Pan fry the zucchini noodles until they are slightly softened. Don't overcook.
- In a large pot, heat oil.
- Prepare your vegetables. Chop the onion, carrot, garlic, and green pepper. Add these to the pot and stir occasionally.
- Once the onions are translucent, add the fresh herbs and vegan wine. Simmer and cover.
- Next, add the diced tomatoes, tomato sauce, and maple syrup.
- Stir your sauce, season with salt and pepper, and then cover it to cook.
- While the sauce is cooking, boil the soy protein in boiling water. Do this until you get a "minced meat" look, adding water as needed. Use a colander to get rid of extra water.
- Add the soy to the sauce and combine.
- Serve the vegan Bolognese sauce over the zucchini noodles.
Scroll down for the full recipe with measurements and detailed instructions.
Tips & Tricks
Mandolines & Spiralizers
Nowadays, you can buy zucchini noodles in the produce section at your local grocery store. It's just more expensive and typically sold in smaller portions.
But if you want to make your own zucchini noodles, you'll need a mandoline or a spiralizer. A mandoline is kind of like a grater, but it allows for attachments that cut vegetables with various shapes and designs. A spiralizer is similar, but it cuts vegetables into pasta-like strands. It's probably the easier option for making zucchini noodles.
If you don't have a mandoline or a spiralizer, you can use a peeler or a knife. Just know that it will take quite a lot more time.
Zucchini Noodles
If you don't make the zucchini noodles right, they might turn out too soggy. You can squeeze them lightly in a colander, but if it seems like they still have too much liquid in them, you can use a paper towel to pat them dry. You can also try sprinkling them with salt, letting them sit and then wrapping them in a paper towel and then lightly squeezing them to release the excess water.
The trick is to get your zucchini noodles as dry as possible without squishing them.
Vegan Zucchini Noodles with Vegan Bolognese FAQs
How do you keep zucchini noodles from getting soggy?
There are a couple things to remember if you don't want soggy zucchini noodles. First, always pat the zucchini noodles dry after spiralizing them. Second, make sure to cook them on medium-high heat. Also, don't cover them while they're cooking, and don't overcook them.
What can I use instead of zucchini noodles?
If you don't have zucchini, you can spiralize other vegetables, make cabbage noodles, or cauliflower couscous.
If you aren't going for a pant-based noodle, you can use egg, flour, or rice noodles.
Why do my zucchini noodles get watery?
If your zucchini noodles are watery, it means you didn't get them dry enough. Make sure to pat them dry multiple times after spiraling to take off as much moisture as possible.
Recipe
Vegan Zucchini Noodles with Vegan Bolognese
These Vegan Zucchini Noodles are topped with a delicious homemade vegan Bolognese sauce. It's the perfect meal: healthy, balanced, and tasty!
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Servings: servings
Ingredients
- 1 cup textured soy protein
- 2 tablespoon olive oil
- 4 large zucchinis
- 1 onion
- 1 carrot
- 3 cloves garlic
- 1 teaspoon paprika
- 1 teaspoon dry oregano
- ½ cup vegan red wine
- 1 tablespoon maple syrup
- 1 can diced tomato
- 1 cup tomato sauce
- ½ red or green pepper
- 1 cup water
- Salt & black pepper, to taste
Instructions
- The zucchini noodles can be made in different ways, using a mandoline or a spiralizer is the easiest one. But I've done it with a peeler and a knife too, it just takes a little bit more time.
- Place the noodles in a colander and squeeze them gently to release any additional water.
- Pan fry zucchini noodles for 3 to 4 minutes over medium-high heat. Do not overcook them, they should reduce just a little until they are softened. Set aside.
- In a large pot heat 2 tablespoons oil over medium heat.
- Chop the onion, carrot, garlic, and pepper. Transfer to a pot and sauté for about 10 minutes, stirring occasionally. Once onions are fragrant and translucent, add fresh herbs and wine, bring to a simmer, and cover for 10 minutes to let the wine cook down.
- Add the diced tomatoes, tomato sauce, and maple syrup to the simmering vegetables. Stir to combine, season with salt and pepper, then cover again and let cook for another 10-15 minutes.
- Meanwhile, hydrate the soy protein in boiling water. The water should easily cover it. To get the tender "minced meat" texture, add as much water as you need. You can always use a colander to get rid of extra water.
- Finally, add the soy "meat" to the sauce, cook for just another minute.
Nutrition (Estimate per Serving)
Calories: 266kcalCarbohydrates: 30gProtein: 16gFat: 8gSaturated Fat: 1gSodium: 503mgPotassium: 1090mgFiber: 9gSugar: 18gVitamin A: 3429IUVitamin C: 66mgCalcium: 180mgIron: 5mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Lentil Fritters with Garlic Sauce
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.
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
- Start by cooking your lentils as directed on the package.
- In a saucepan, add oil, onion, garlic, and mushrooms. Stir occasionally.
- Add in your nuts and pulse the mixture in a food processor until the walnuts form a powder.
- Add the mushroom mixture and half the lentils to a bowl. Add in walnut powder and mix.
- Add your remaining lentils to the dough. Mix well.
- Create 12-15 patties, and pan sear.
Full measurements and directions can be found in the printable recipe card below.
Lentil Fritters Variations
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
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:
Recipe
Lentil Fritters with Garlic Sauce
Whip up a batch of these flavorful Lentil Fritters with Garlic Sauce. Vegan friendly fritters are filled with lentils, garlic, and walnuts!
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Servings: 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
Instructions
Instructions for Lentil Cakes
- Cook dry lentils in simmering water until tender. Drain. You will need 2 cups cooked.
- 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.
- Blend the walnuts into a coarse flour. Pour that flour into a medium bowl.
- Add half of the lentils and the mushroom mixture, salt, spices, flax egg.
- Mix everything until it's well combined and forms a thick dough using a hand blender. Stir in the remaining whole lentils and quinoa.
- Using wet hands form into 12-15 little 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.
Instructions for Garlic Sauce
- Pour all the ingredients into a heated pan, whisking constantly until thickened-about 3-5 minutes. Then remove from heat.
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.
Vegan Mushroom Risotto
Make a delightful and cruelty-free meal with this easy Vegan Mushroom Risotto-a tasty comfort dish that's both easy and takes few ingredients. Lightly seasoned and brimming with simmered mushrooms, enjoy your perfectly cooked risotto.
When it comes to rice dishes like this vegan mushroom risotto, Vegan Fried Rice with Tofu, Rice Stuffed Tomatoes, and Spanish Vegan Paella, they're true comfort food. They always leave you extremely satisfied and they truly don't take a ton of effort.
I always feel like it's time for a nap or a good book in front of the fire after a meal like this. I might just include a glass of Vegan Eggnog or a Vegan Chocolate Chip Cookie while I'm at it.
Dishes like this are great for a vegan meal because they can be customized as desired. If you're not a fan of mushrooms, you can always swap it out for another vegetable or add more vegetables to the mixture. You can also adjust the seasonings and thickness of the meal to your preferences. This risotto recipe is pure gold and the perfect go-to dinner dish.
How to Make Vegan Mushroom Risotto from Scratch
- Saute - Heat some oil in a pot and saute the onion, garlic, and mushrooms until the onions are translucent. Cover pot until mushrooms release water. Add the rice and saute for a couple of minutes.
- Simmer - Add half the stock and let simmer for 15-20 minutes. Add half of the remaining stock and let simmer for another 10 minutes. Add the last of the stock and simmer for another 5-10 minutes.
- Season - Season with salt and pepper, to taste. Serve with some fresh herbs on top and enjoy!
Tips and Variations
- Storage - Store in a sealed container, in the fridge, for up to 5 days. Store in an airtight container, in the freezer, for up to 2 months.
- Reheating - Reheat in the microwave or over the stove. Be sure to add a bit of broth or water so the rice won't be dried out upon reheating.
- Add more vegetables - This recipe is easy when it comes to adding ingredients. I love adding in some spinach, cabbage, zucchini, etc. Whatever you like! Just remember to ensure those veggies are cooked appropriately as you don't want to be biting into crunchy, uncooked veggies.
- Use other rice options - If you can find risotto, you can always use arborio rice, sushi rice, jasmine rice, or similar types of rice.
- Make it thinner - Add more vegetable stock and simmer a little less for a thinner risotto.
- Make it thicker - You can mash the rice a bit or lighten up on the stock in order to make it thicker.
- Make it creamy - Swap out some of the stock for full fat coconut milk. This will make the rice and sauce creamier and add another bit of flavor to the mix.
- Make it with leftover rice - If you have leftover rice you can skip the long simmering period and just toss in the rice. Be sure to reduce the stock by about half or more.
Vegan Mushroom Risotto FAQs
What Goes with Mushroom Risotto?
Since rice is such a widely encompassing ingredient, there are tons of side dishes that go well with this mushroom risotto recipe. A light soup is always one of my go-tos such as Vegan Broccoli Cheddar Cheese Soup, Vegan Potato Leek Soup, or Vegan Asparagus Soup. I always love to add in Vegan Stuffed Mushrooms, Vegan Cornbread, or even a Cucumber Tomato Salad. Get creative because the sky's the limit with side dishes on this one.
Is Risotto a Main Dish?
Risotto is a type of rice (sometimes mistaken as a type of pasta as well). So, in and of itself, it's commonly served as a side dish. However, like this risotto recipe, it can be turned into a main dish by adding a few simple ingredients. For a vegan dish, this is often various vegetables and the risotto is cooked in vegetable broth.
If you decided to give this Vegan Mushroom Risotto a try, please let me know in the comments below or on social media!
Other Dinner Recipes You Might Like:
- Vegan Pesto Pasta
- Vegan Ramen Noodles
- Vegan Carrot Soup
- Stuffed Acorn Squash
- Thai Noodles in Red Curry Sauce
Recipe
Vegan Mushroom Risotto
Make a delightful and cruelty-free meal with this easy Vegan Mushroom Risotto. A tasty comfort dish that's both easy and takes few ingredients. Lightly seasoned and brimming with simmered mushrooms and perfectly cooked risotto.
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Ingredients
- 6 cups vegetable stock
- 16 ounces mushrooms sliced
- 1 ½ cups risotto
- 1 onion diced
- 2 tablespoons olive oil
- 1 tablespoon garlic minced
- salt and pepper to taste
Instructions
- Heat up olive oil in a pot. Saute onion, mushrooms, and garlic until the onions are tender (about 3-5 minutes).
- Cover the pot until the mushrooms have released water (5-7 minutes).
- Add the rice to saute with the vegetables for 2-3 minutes.
- Stir in 3 cups of vegetable stock and cover. Let simmer for 15-20 minutes or until the stock has been absorbed.
- Add another 1 ½ cups of stock and let simmer for another 10 minutes or until the stock has been absorbed.
- Add the last cup and a half of stock and let simmer for 5-10 minutes or until it is absorbed.
- Season with salt and pepper to taste.
Nutrition (Estimate per Serving)
Calories: 1548kcalCarbohydrates: 283gProtein: 35gFat: 31gSaturated Fat: 5gSodium: 5672mgPotassium: 1831mgFiber: 15gSugar: 26gVitamin A: 3003IUVitamin C: 20mgCalcium: 53mgIron: 15mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
Vegan White Beans and Kale Skillet
This white bean and kale recipe makes for the perfect hearty, healthy meal. Complemented by fire-roasted tomatoes, sweet onions, and artichoke hearts, these Italian white beans are both delicious and 100% vegan.
This one skillet meal is ready in less than 20 minutes and requires minimal clean up! Just throw everything in the skillet to cook and serve it along with some warm bread.
If you're craving an Italian-style recipe without leaving the house, this is the perfect recipe for you! Feel free to add extra spices, such as fresh parsley, basil, rosemary, oregano, and thyme. You may even add a couple bay leaves to the mix once you've added in the liquid.
This Italian white beans recipe is...
- vegan
- vegetarian
- plant-based
- Italian-inspired
- ready in 20 minutes
- an easy weeknight meal
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 White Beans and Kale
- Heat up the olive (or avocado) oil in a large skillet on the stove.
- Add onions to the skilled and cook until they are softened.
- Add the garlic and sun-dried tomatoes to the skillet and cook.
- Deglaze the skillet with either white wine or vegetable broth.
- Throw the beans, fire-roasted tomatoes, artichoke hearts, and Italian spices to the skillet.
- Stir to combine and cover the pan to cook.
- While the beans are cooking, turn on the oven and warm the bread.
- Uncover the skillet and add the kale. Stir until it wilts.
- Season the beans with salt and pepper.
- Serve the white beans and kale with the warm bread and vegan butter.
Scroll down for the full recipe with measurements and detailed instructions.
Tips & Tricks
Avocado Oil & Olive Oil
Both avocado oil and olive oil are pretty similar in their nutritional content, except that olive oil has less fat than avocado oil. But they are both rich with antioxidants and unsaturated fats.
They also have a slightly different flavor. Avocado oil, for instance tastes a lot like avocados and has a slightly grassy (though mild) flavor. Olive oil, and the other hand can be herby, nutty, or have a vegetable flavor depending on the brand you buy.
When heating up the oil, it's important to keep in mind that avocado oil has a higher smoke point than olive oil does. So, if you're using olive oil, keep the temperature of the stove lower.
Variations
White Wine
If you use white wine instead of vegetable broth, or a mix of both, you'll get a nice extra hint of flavor. Try different types of white wine to get a flavor you'll love! A dry chardonnay would go perfectly with this dish.
Make it a Southwest Skillet
If you'd rather take a trip southwest than to Italy, switch up the vegetables and spices you add to these white beans and kale.
Instead of using a yellow onion, switch it out for a purple onion for a sharper flavor. Then, trade the artichoke hearts for corn and red bell peppers. And finally, instead of Italian seasoning, add some fresh-squeezed lime, chili powder, and fresh cilantro.
FAQs About Italian White Beans
What are Italian white beans called?
Italian white beans are called cannellini beans. They are heartier than navy or great northern beans and have a nutty, earthy flavor.
Cannellini beans are tender but retain their shape and texture well. These beans are great for chili, soups, and stews.
What beans are similar to white beans?
If you don't have cannellini beans, you have a couple options that are similar. You can use butter beans, great northern, or navy beans.
More Tasty Recipes
If you love this White Beans and Kale Skillet, be sure to check out these other delicious recipes:
- Vegan Spinach Artichoke Dip (with creamy white beans!)
- 14+ Creative Kale Salad Recipes
- 50+ Healthy Vegan Dinner Ideas
Recipe
Vegan White Beans and Kale Skillet
This white beans and kale recipe makes for the perfect hearty, healthy meal. Complemented by fire-roasted tomatoes, sweet onions, and artichoke hearts, these Italian white beans are both delicious and 100% vegan.
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Servings: servings
Ingredients
- 1 tablespoon extra virgin olive oil or avocado oil
- 1 yellow onion diced
- ½ cup sun-dried tomatoes oil-packed, drained and chopped
- 2 cloves garlic minced
- ½ cup white wine or use vegetable broth
- 30 oz Cannellini beans drained and rinsed
- 14 oz fire roasted diced tomatoes canned
- 14 oz artichoke hearts drained and chopped, or you can leave them whole for presentation
- 1 tablespoon Italian Spice Blend
- 2 cups kale chopped
- salt and pepper to taste
- Crusty bread optional, for serving
Instructions
- Warm olive or avocado oil in a large skillet over medium heat. Add your onions and cook until softened, about 3 minutes. Add garlic and sun-dried tomatoes and cook for an additional minute.
- Deglaze the pan with your choice of white wine or vegetable broth. I love the flavor the white wine adds to this dish.
- Add beans, fire-roasted tomatoes, artichoke hearts, Italian spices to the skillet. Stir until combined.
- Cover the pan and cook for 7-8 more minutes.
- While this is cooking, turn on your oven and start warming the crusty bread.
- Uncover the skillet and add the kale, stirring until it wilts. Season with salt and pepper to your liking.
- I serve with warm crusty bread and vegan butter!
Nutrition (Estimate per Serving)
Calories: 323kcalCarbohydrates: 56gProtein: 17gFat: 4gSaturated Fat: 1gSodium: 1026mgPotassium: 713mgFiber: 15gSugar: 10gVitamin A: 3885IUVitamin C: 50mgCalcium: 254mgIron: 7mg
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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