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8 Amazing Vegan Cheese Recipes

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There's no dairy in these vegan cheese recipes, but even your dairy-eating friends will be amazed by them! A good vegan cheese seems impossible, but certain ingredients lend a cheesy flavor. One of my favorites is nutritional yeast. It tastes good, and it's good for you. Cashews, which are delicious just plain by the handful, create a magical texture that is reminiscent of goat cheese. Make sure to scroll to the end to see each one of these 8 vegan cheeses, all of which will knock your socks off!

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Hungarian-Style Noodles with Cabbage and Poppy Seeds

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The preparation of hungarian-style noodles with cabbage and poppy seeds can be simplified by using pre-shredded coleslaw cabbage, but fresh green cabbage is best.

Hungarian Style Noodles with Cabbage recipe

Photos by Rachael Braun.

The preparation of this tasty Slavic-inspired dish can be greatly simplified by using pre-shredded coleslaw cabbage.

But for flavor, I prefer a fresh green cabbage.

For a complete, easy meal, serve with a simple bean dish and a salad of mixed greens, tomatoes, peppers, and carrots.

For more healthy and light vegan meal ideas, check out these creative vegan salads and these lighter seasonal vegan pasta recipes.

Recipe

Hungarian Style Noodles with Cabbage

Hungarian-Style Noodles with Cabbage and Poppy Seeds

5 from 1 vote
The preparation of this tasty Slavic-inspired dish can be greatly simplified by using pre-shredded coleslaw cabbage, but for flavor, I prefer a fresh green cabbage.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion quartered and thinly sliced
  • 1 small green or ½ medium savoy cabbage cut into long, thin shreds
  • ¼ cup dry white wine
  • 10 to 12 ounces flat egg-free noodles such as spelt ribbons or rombi
  • 1 tablespoon vegan buttery spread such as Earth Balance
  • 1 tablespoon poppy seeds more or less as desired
  • Salt and lots of freshly ground pepper to taste
US Customary - Metric

Instructions

  • Heat the oil in an extra-wide skillet or stir-fry pan. Add the onion and sauté over medium heat until golden.
  • Add the cabbage and wine, then cover and cook, stirring occasionally, until the cabbage is limp just beginning to brown lightly, about 10 to 12 minutes.
  • Meanwhile, cook the noodles in plenty of rapidly simmering water until just tender. Drain and transfer to a large serving container, then stir in the Earth Balance.
  • Add the cabbage mixture and poppy seeds to the noodles and toss gently but thoroughly. Season to taste with salt and lots of pepper, and serve at once.

Nutrition (Estimate per Serving)

Calories: 249kcalCarbohydrates: 38gProtein: 8gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gSodium: 312mgPotassium: 447mgFiber: 6gSugar: 4gVitamin A: 1589IUVitamin C: 48mgCalcium: 120mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Spring Vegetable Tart

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This spring vegetable tart looks like a work of art, but it's so easy to accomplish. Puff pastry isn't the healthiest item in the world, but for special occasions, it transforms simple ingredients into something fun and festive. Use a name brand (these are most often vegan, though it doesn't hurt to check the ingredients), and make sure to give it a good 45 minutes to an hour to thaw out-not less, and ideally, not much more. This makes two rectangular tarts that are easy on the cook and gorgeous to behold. Recipe adapted from Vegan Holiday Kitchen. Photos by Susan Voisin.

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VegKitchen's Vegan Chili Recipe Round-Up

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There has rarely been a comprehensive collection of vegetarian or vegan recipes, in print or online, that didn't include at least one recipe for chili. Bean-based chills are warming, hearty, and inexpensive. They're as welcome for everyday meals as they are for parties and potlucks. They freeze well and are also a great lunchbox option. Here's a handful of chili varieties to choose from. [Read more...]

Smoky Lentil and Sweet Potato Chili

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Lentil chili is deliciously offbeat, especially with the addition of sweet potato. Smoky spices, intended for grilling, are readily available in the spice section of supermarkets, and add a bold but not overly hot flavor to the stew. I like to serve this with fresh greens, steamed or sautéed and a simple slaw-style salad. Stone-ground tortilla chips and some salsa are also welcome! [Read more...]

Lunch Box Pasta Salad

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This simple pasta salad makes a nice change of pace from sandwich fare. Featuring kid-friendly veggies, you can dress it in a way you think would be most appealing. Vary the vegetables according to your child’s preference. You can make this for dinner, then use leftovers for the lunch box (moisten with additional dressing as needed), or just make it for lunch-packing from the get go, for which it yields a generous number of servings. If you're looking for more lunch ideas, you might enjoy our post, Healthy School Lunch Recipes and Tips. [Read more...]

Tempeh, Kale, and Sweet Potato Skillet

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This supremely nourishing trio of ingredients—tempeh, kale, and sweet potatoes—are the basis of a quick, colorful, and comforting meal. It's an adaptable dish, too—don't like tempeh? Use tofu, seitan, or a can of chickpeas or white beans instead. It's great with chard in place of kale, as well. Great served with any of the slaw recipes on this site. Photos by Evan Atlas.   [Read more...]

Avocado and Chickpea Sandwich Spread

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Pairing the great flavors of avocado and chickpeas, this tasty sandwich spread was inspired by the avocado tartine offered at the restaurant chain Le Pain Quotidien. These eateries are all over NYC and are spreading elsewhere, which is great, as I’m completely addicted to that sandwich. Here’s an easy way to recreate it at home — also a good thing, as I’m quite addicted to avocado, plain or embellished. Photos by Hannah Kaminsky. [Read more...]

Beer-Stewed Pinto Beans (Frijoles Borrachos)

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The word "borracho" was a nineteenth-century north-of-the-border term for a drunkard, and so the name of this recipe literally means "drunken pinto beans." Simmering the pintos in beer, and embellishing with jalapeño peppers and fresh cilantro gives them a unique flavor. Serve this with tortilla or rice specialties that don't themselves contain beans. Delicious as a side dish with Southwestern flavored dishes like Baked Rice with Cheese and Green Chiles or Tofu Rancheros. Or, you can use this as a tasty filling for soft tacos or wrap them into tortillas for simple burritos. Photos by Evan Atlas. [Read more...]

Veggie Deli Heroes with Herb Mayonnaise

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These vegan heroes bridge the gap between not wanting to cook and not wanting to do take-out. They're also a good choice for brown-bag lunch, picnics, or warm summer nights. Add baked sweet potatoes and some sliced fresh fruit, and you've got a reasonably nutritious meal in a short time. While we're not all that much into "fake meat" in our VegKitchen, these are very appealing to die-hard meat eaters and hungry teens. Look for brands such as Tofurky, that don't use soy protein isolate to make their deli slices. Photos by Evan Atlas. [Read more...]

6 Offbeat Veggies That are Worth a Try

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In my experience, I've found that those who like vegetables are particularly fond of the tried-and-true varieties. Broccoli, carrots, peas, potatoes, sweet potatoes, and corn occupy the top rung. "Second string" vegetables include cauliflower, green beans, greens, squashes, and such. If those in your household are open to new vegetable adventures, here are a few veggies that you may not think of buying regularly, but which might add fun and variety to your everyday repertoire.

Brussels Sprouts

Okay, so Brussels sprouts aren't exactly "offbeat," but they may be one of the vegetables you hated as a child. I list them here, though, because I think they're underused and under appreciated. Cook them just until done, and these tiny cabbages are delightful. When eating overcooked Brussels sprouts, I can see where the prejudice may set in. Serve your perfectly cooked sprouts to your family with an air of excitement-it may be contagious!

Edamame

Edamame in a bowl

Fresh green soybeans have become widely available in the West in the past few years. Resembling baby lima beans-but less mealy and more flavorful-edamame (eda-MA-may) are a popular appetizer in Japanese restaurants. In midsummer, I get fresh edamame from my local farm markets. Cook them in their shells for about 10 minutes, then pop them open and eat them at room temperature-much like green peas. Edamame are quite easy to find in frozen form in natural foods stores, either in or out of the shell.

Jerusalem Artichokes

Jerusalem artichokes (sunchokes)

Also marketed as "sunchokes," these knobby roots have no connection with Jerusalem nor do they bear any resemblance to the more common, leafy artichokes. They are related in some way to the sunflower plant, however. These veggies have a texture that is a cross between a water chestnut and a white potato and a flavor that is pleasant but hard to describe. Jerusalem artichokes can be scrubbed, sliced, and eaten raw alone or in salads, or quickly sautéed in a little olive oil.

Jícama

Jicama Sliced

Another offbeat root, jicama (pronounced HICK-a-mah) is native to the American Southwest, and until the last decade or so was not easy to find outside that realm. Now you will find jicama in well-stocked supermarkets and produce stores from west to east. Sweet, crunchy, and a bit more watery than other roots, jicama is-like the Jerusalem artichokes-good sliced and eaten raw, used in salads, or sautéed.

Leeks

Leeks on cutting board

A member of the onion family, leeks resemble oversized scallions. Only the white and lightest green parts are edible. The dark green leaves may be washed well, chopped, and used to flavor homemade vegetable stock, or you can simply discard or compost them. Chop leeks and rinse very well before using. Sautéed leeks are wonderful in soups and paired with potatoes or cabbage. But you can always substitute them for ordinary onions.

Spaghetti Squash

Spaghetti squash

Winter squashes are not often great favorites of children (unless pureed into soups or otherwise disguised), but spaghetti squash may be the exception to this rule. Once baked, the flesh comes out in spaghetti-like strands, and children can get great enjoyment from "combing out" those strands with a fork (provided of course, that the squash is cool enough to handle). I like to serve spaghetti squash in its simplest form, sautéed in a little olive oil or Earth Balance, and seasoned with salt and pepper. Some people like to eat their spaghetti squash with marinara sauce as a low-carb substitute for pasta.

Baked Eggplant Stacks with Cashew Ricotta

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A twist on a classic Italian meal features baked eggplant slices stacked with cashew ricotta, balsamic infused baby spinach and your favorite marinara sauce. Just add a colorful salad and fresh whole grain bread (or a simple pasta or grain dish) for a fantastic meal. Make sure to start soaking the cashews and pine nuts for the "ricotta" well ahead of time. Contributed by Jennifer Strohmeyer, from Virtually Vegan Mama. [Read more...]

Hearty Lentil and Potato Soup with Leafy Greens

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This satisfying soup features lentils, potatoes (and optional sweet potatoes) and greens, a trio of compatible ingredients in a mildly curried broth. This is a wonderful soup to come home to on a cold late fall or winter day, so make it on a quiet Sunday and enjoy it when you come home from work the next day. It’s also a good choice to pack in a Thermos, to take to work or school.

Serves: 6 to 8 

  • 2 tablespoons olive oil
  • 1 large onion, chopped
  • 4 to 6 cloves garlic, minced
  • 1 cup raw brown or green lentils, rinsed
  • 1 large celery stalk, diced
  • 6 cups water
  • 2 large potatoes, scrubbed and diced (or use 1 large potato and 1 medium-large sweet potato)
  • 15- to 16-ounce can diced tomatoes, undrained (try fire-roasted for extra flavor)
  • 2 to 3 teaspoons good-quality curry powder, or more, to taste
  • 1 tablespoon salt-free seasoning blend (like Frontier or Mrs. Dash)
  • 6 to 8 ounces leafy greens, washed, stemmed, and chopped (use chard, kale, collard greens, spinach, or arugula - or a combination of whatever you have on hand)
  • ¼ cup chopped fresh cilantro, optional
  • Juice of ½ lemon
  • Salt and freshly ground pepper to taste

Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.

Add the lentils, celery, garlic, and water. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 10 minutes.

Add the potatoes, tomatoes, and curry powder, and seasoning blend, and simmer gently until the potatoes and lentils are tender, about 20 to 30 minutes longer.

Stir in the greens, cilantro, and lemon juice. Adjust the consistency with more water as needed, then season with salt and pepper. Simmer over very low heat for another 5 minutes. Serve at once or if time allows, let stand off the heat for an hour or so, then heat through before serving.

Curried lentil and potato soup

Big Quesadillas with Refried Beans, Spinach, and Avocado

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A sweet and spicy pineapple salsa adds an intriguing flavor element to these easy vegan quesadillas featuring convenient baby greens, prepared refried beans, avocado, and tomato. If you're short on time, skip the homemade salsa, and use a prepared pineapple or mango salsa instead. Either way, finish the meal with a simple salad. For heartier appetites, add some cooked quiona or a baked sweet potato. Photos by Evan Atlas.

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Open-Faced Avocado and Bean Sandwiches

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Here’s a quick and easy sandwich idea that can save you in a pinch when you need a quick lunch or dinner. Mashed avocado is mixed with tomato and lemon or lime and topped with a sprinkling of your favorite bean. Keep more of the beans nearby for extra protein. Serve with sweet or regular potato and salad (or a warming soup) for a simple and gratifying meal! [Read more...]

Vegan Rice-Stuffed Delicata Squash

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My husband certainly has a way with his vegetable garden. Each year there's one or another crop that becomes, to put it politely, overabundant. The first year, it was tomatoes.

The phrase, "too many tomatoes" was particularly resonant for me, as my overindulgence triggered an allergy (fortunately, temporary) resulting in itchy hives.

The following year, the culprit was Swiss chard, which sent me down a rabbit hole of leafy-green recipes just trying to keep up with it all.

(If your own garden - or your holiday menu planning - tends toward overabundance too, you might like my Vegan Thanksgiving Cookbook and Vegan Christmas Cookbook, both full of plant-based recipes for holiday entertaining.)

Squashes, tomatoes, and collards from the garden
This is but a fraction of one week's haul from the garden!

Squashes vary in terms of how large a hollow they offer for stuffing, so no worries if you have more of the rice pilaf than what they'll comfortably hold - you can simply use any that remains as a yummy side dish. Use any kind of brown rice, though I highly recommend using an exotic rice blend for more flavor.

Exotic doesn't mean hard to find - you'll find rice blends in the supermarket, as well as natural foods stores. The Royal Blend® with Quinoa used here contains not only light brown rice but red quinoa and freekeh (a form of whole-grain wheat). It's so flavorful in and of itself that I kept the pilaf stuffing simple.

Serves: 4 as a main dish; 8 as a side dish

  • 4 medium delicata squashes (or other semi-hard squashes, such as acorn, golden acorn, very small butternut, or any that have a symmetrical oblong shape)
  • 1¼ cups brown rice or exotic whole-grain rice blend
  • 2½ cups low-sodium vegetable stock or water
  • 1 tablespoon extra-virgin olive oil
  • 1 medium red onion (or ½ large), finely chopped
  • 3 to 4 cloves garlic, minced
  • ½ medium red bell pepper, finely diced
  • ¼ cup dry white wine or water
  • ½ cup loosely packed chopped fresh parsley or cilantro
  • 2 tablespoons minced fresh dill, plus more for garnish
  • 2 teaspoons mixed seasoning blend (like Frontier or Mrs. Dash)
  • Salt and freshly ground pepper to taste

Small squashes are easy to prepare by microwaving. Simply allow 3 to 4 minutes on High per squash, or until it is easily pierced with a sharp knife, but not mushy. You can also use the easy directions for baking in the oven in this post on How to Tame Winter Squashes. You can do this step ahead of time.

Combine the rice and vegetable broth in a large saucepan and bring to a slow boil. Lower the heat, cover, and cook for 20 minutes, or until the broth is absorbed. If you prefer a more tender grain, add ½ cup additional broth or water, and cook until absorbed.

Meanwhile, heat the oil in a large skillet. Add the onion and sauté over medium heat until translucent. Add the garlic and bell pepper and continue to sauté until all are soft and golden. Once the rice is done, add it to the skillet along with the remaining ingredients.

Squashes and rice pilaf filling in a skillet

Stir together and cook for 5 minutes over medium-low heat, or until nicely heated through. When the squashes are cool enough to handle, cut them in half through the stem ends. Remove and discard the seeds and fibers.

Hollow them out, leaving a sturdy shell, about ¼ inch thick. Some squashes have more flesh to remove than others, once the seeds are gone. Whatever squash flesh you have, chop it finely and stir into the rice mixture.

Stuff the cavities in the squashes with the rice mixture generously, without overstuffing. Sprinkle extra minced dill over the tops for garnish.

If both the squashes and rice mixture are still warm, you can serve as is, but if need be, you can arrange in a roasting pan or on a baking sheet, cover with foil, and warm in a 350º F. oven until piping hot, just before serving. Serve two halves per person as a main dish; or one half per person as a side dish.

Rice-stuffed squashes served with steamed greens

Recipe

Vegan Rice-Stuffed Delicata Squash featured image

Vegan Rice-Stuffed Delicata Squash

4.83 from 18 votes
Delicata squash halves hollowed out and generously filled with a savory brown rice and quinoa pilaf loaded with sautéed onion, garlic, bell pepper, fresh herbs, and dill. A cozy, naturally vegan main dish (or side, if you serve smaller portions).
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Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4 servings

Ingredients

  • 4 medium delicata squashes or other semi-hard squash, such as acorn, golden acorn, very small butternut, or any with a symmetrical oblong shape
  • 1 ¼ cups brown rice or exotic whole-grain rice blend we like RiceSelect Royal Blend with red quinoa and freekeh (about 238g)
  • 2 ½ cups vegetable stock or water low-sodium (about 600mL)
  • 1 tablespoon extra-virgin olive oil (about 15mL)
  • 1 medium red onion or ½ large, finely chopped
  • 3-4 cloves garlic minced
  • ½ medium red bell pepper finely diced
  • ¼ cup dry white wine or water (about 60mL)
  • ½ cup fresh parsley or cilantro loosely packed, chopped (about 20-60g depending on herb)
  • 2 tablespoons fresh dill minced, plus more for garnish (about 2g)
  • 2 teaspoons mixed seasoning blend like Frontier or Mrs. Dash (about 5g)
  • salt and freshly ground pepper to taste

Instructions

  • Prepare the squashes: microwave whole squashes for 3 to 4 minutes on High per squash, or until easily pierced with a sharp knife but not mushy. (You can also bake them in the oven - see the linked instructions in the notes below.) This step can be done ahead of time.
  • Combine the rice and vegetable broth in a large saucepan and bring to a slow boil. Lower the heat, cover, and cook for 20 minutes, or until the broth is absorbed. If you prefer a more tender grain, add ½ cup additional broth or water and cook until absorbed.
  • Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and sauté until translucent. Add the garlic and bell pepper and continue sautéing until everything is soft and golden.
  • Once the rice is done, add it to the skillet along with the wine (or water), parsley or cilantro, dill, seasoning blend, and salt and pepper. Stir together and cook for 5 minutes over medium-low heat, or until nicely heated through.
  • When the squashes are cool enough to handle, cut them in half through the stem ends. Remove and discard the seeds and fibers, then hollow them out, leaving a sturdy shell about ¼ inch thick. Chop any removed squash flesh finely and stir it into the rice mixture.
  • Stuff the cavities generously with the rice mixture, without overstuffing. Sprinkle extra minced dill over the tops for garnish.
  • If both the squash and rice mixture are still warm, serve right away. If not, arrange the stuffed halves in a roasting pan or on a baking sheet, cover with foil, and warm in a 350°F oven until piping hot before serving. Serve two halves per person as a main dish, or one half per person as a side dish.

Nutrition (Estimate per Serving)

Calories: 300kcalCarbohydrates: 54gProtein: 6gFat: 5gSaturated Fat: 1gMonounsaturated Fat: 3gSodium: 320mgPotassium: 400mgFiber: 4gSugar: 4gCalcium: 40mgIron: 2mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Mouthwatering Mashed Potatoes with Groovy Onion Gravy

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Have a fabulous celebration with these mashed potatoes and gravy, a must-have on the dinner table during the holidays - they're a welcome addition for both vegan Thanksgiving and Christmas dinner menus. Try some of the variations for both recipes and make it even more fun! Contributed by Beverly Lynn Bennett, from The Complete Idiot's Guide to Vegan Living*. Photos by Hannah Kaminsky.

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Classic Ratatouille

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This classic French vegetable stew is a perfect way to enjoy several abundant summer garden vegetables — eggplant, zucchini, peppers, and tomatoes —in a single, savory dish. Fresh basil, and oregano or thyme provide extra pleasure for both the palate and the eye. Serve on its own with crusty bread, or over pasta or polenta. [Read more...]

Stewed Spaghetti Squash

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Spaghetti squash is a “fun” vegetable if ever there was one. This unique squash is delicious as well as entertaining, with its spaghetti-like flesh. Serve as a side dish with grain pilafs that include quinoa or wild rice. Complete the meal with a simple salad. Photos by Rachael Braun. [Read more...]

Miso-Ginger Red Beans with Quinoa and Broccoli

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Red beans, broccoli, and tomatoes are enveloped in a gingery miso sauce in this unusual but genuinely delicious dish. It's not common to give a bean dish an Asian spin, but the balance of colors, textures, and flavors here works surprisingly well together. Quinoa makes a perfect bed of grain for this dish, though feel free to serve it over rice or millet, or on its own in shallow bowls.

What makes this dish stand out is the miso-ginger sauce that ties everything together - it's savory, a little sweet, and brightened with fresh ginger in a way that turns humble red beans and broccoli into something a bit more special. It comes together in about 30 minutes, making it an easy weeknight dinner that still feels a little different from the usual routine.

Miso-ginger red beans with quinoa and broccoli in a bowl

Photos by Hannah Kaminsky.

Key Ingredients & Substitutions

  • Small red beans - canned beans keep this quick, though cooked dried beans work just as well if you have some on hand. Kidney beans are a good substitute.
  • Miso - mellow white miso keeps the sauce gentle, but any variety works if that's what's in your fridge; just start with less if using a stronger, darker miso.
  • Fresh ginger - freshly grated ginger gives the brightest flavor, though jarred ginger paste works in a pinch if you're short on time.
  • Broccoli - cut into bite-sized florets so it cooks through quickly and evenly alongside the onion and garlic.
  • Arrowroot or cornstarch - either works to thicken the miso sauce into a glossy coating rather than a thin liquid.

Helpful Tips

  • Cover the skillet while the broccoli cooks with the onion and garlic - this helps it turn bright green and tender-crisp in just a couple of minutes.
  • Whisk the miso, arrowroot, and warm water together in a separate bowl before adding it to the skillet, so the sauce comes together smoothly without any lumps.
  • Simmer the sauce just until it thickens, about a minute after adding it - cooking miso too long or at too high heat can dull its flavor.
  • Spread the cooked grain out on the platter before topping it with the bean mixture, leaving a bit of the grain visible around the edges for a nicer presentation.

Variations

Swap in brown rice or millet for the quinoa if you'd like, or serve the bean and broccoli mixture on its own in shallow bowls for a lighter, lower-carb meal. A drizzle of extra sesame oil or a sprinkle of sesame seeds over the top adds a nice finishing touch. For more heat, add a small pinch of red pepper flakes along with the ginger.

Serving Ideas

This dish is a satisfying main on its own, but it also pairs nicely with a simple cucumber salad on the side to balance out the richness of the miso sauce. It's a great addition to your rotation of vegan dinner recipes when you want something a little different from the usual grain bowl.

Storing & Freezing

Leftovers keep well in an airtight container in the refrigerator for up to 4 days; reheat gently on the stovetop or in the microwave. The bean and broccoli mixture freezes reasonably well on its own for up to 2 months, though it's best to cook the grain fresh each time you serve it.

Close-up of miso-ginger red beans with quinoa and broccoli

Recipe

Miso-Ginger Red Beans with Quinoa and Broccoli

4.70 from 10 votes
Red beans, broccoli, and tomatoes in a gingery miso sauce, served over quinoa or your favorite grain.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 to 6

Ingredients

  • 1 ½ tablespoons olive oil
  • 1 large onion quartered and thinly sliced
  • 3 to 4 cloves garlic minced
  • 4 cups broccoli florets bite-sized
  • 2 large ripe tomatoes diced
  • 3 to 3 ½ cups cooked small red beans or two 15- to 16-ounce cans, drained and rinsed
  • 2 teaspoons grated fresh or jarred ginger or more, to taste
  • 2 to 3 tablespoons miso any variety, mellow white preferred, to taste
  • 1 ½ tablespoons arrowroot or cornstarch
  • 2 teaspoons dark sesame oil
  • 2 scallions thinly sliced
  • hot cooked grains quinoa, brown rice, millet, etc.

Instructions

  • Heat the oil in a large skillet. Sauté the onion over medium heat until golden. Add the garlic and broccoli; sauté, covered, until the broccoli is bright green, 2 to 3 minutes.
  • Add the tomatoes, beans, and ginger. Simmer over low heat for 10 minutes.
  • In a small bowl, combine the miso, arrowroot, and about ¾ cup warm water; whisk together until smooth. Pour into the skillet along with the sesame oil. Simmer gently until the liquid has thickened, just another minute or so.
  • Spread the cooked grain of your choice on a serving platter, then top with the bean and broccoli mixture, allowing a bit of the grain to show around the edges. Sprinkle the scallions over the top and serve at once.

Nutrition (Estimate per Serving)

Calories: 232kcalCarbohydrates: 37gProtein: 9.5gFat: 4.6gSodium: 800mgPotassium: 580mgFiber: 12.3gSugar: 1.4g
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Frequently Asked Questions

Can I use a different type of miso?

Yes - any variety of miso works here, though the flavor and saltiness will vary. Mellow white miso gives the gentlest result, while darker varieties like red or brown miso bring a stronger, more savory flavor, so start with a smaller amount and add more to taste.

Can I make this dish without cornstarch or arrowroot?

Yes - the sauce will simply be a bit thinner and more like a broth rather than a glossy coating. It will still taste good; the arrowroot or cornstarch is really just there for texture, not flavor. If you'd like to thicken it another way, a small spoonful of tahini whisked in at the end also works and adds a bit of extra richness.

More Vegan Main Dishes

Pasta Puttanesca (Pasta with Olive Sauce)

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The simplicity of this Neopolitan recipe belies its luscious flavor. Studded with green and black olives and a generous helping of ripe tomatoes, this is a quick pasta dish that's perfect for a summer evening. You can enjoy it any time of year, though, so long as you can use flavorful tomatoes. Serve with a green vegetable and a big salad of mixed greens tossed with chickpeas or other beans. Use good olives that come pre-pitted from your market's olive bar. Photos by Hannah Kaminsky.

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Vegan Pasta Salad

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This simple vegan pasta salad is easy to throw together in just 15 minutes. It's loaded with fresh veggies and tossed with a flavorful vinaigrette.

vegan pasta salad with tricolor rotini pasta

This veggie-filled pasta salad is always a crowd-pleaser. Broccoli, carrots, yellow squash, briny olives and sun-dried tomatoes make this a colorful dish that's loaded with flavor.

This is a great choice for a vegan potluck recipe or any of those weather occasions. Perfect for a summer cookout! This is one of my go-to recipes anytime I need to feed a large group of people.

This vegan pasta salad is:

  • Ready in just 15 minutes!
  • Loaded with fresh, healthy veggies
  • Kid-friendly
  • Great for serving a crowd

So let's get cooking!

Tricolor pasta vegetable salad

Tips, Tricks, & Variations

Vinaigrette Dressing

To keep this recipe quick and easy, we used a packaged Italian Vinaigrette. I love this one from Garlic Expressions, but you can use any brand that you prefer.

You can also make your own homemade vegan salad dressing. Or try a new flavor like a cilantro-lime dressing for a fun twist.

Mix up the Veggies

This pasta salad will work with just about any fresh veggies, so feel free to use whatever is in season near you! Cauliflower and zucchini are great choices, or toss in some canned artichoke hearts before serving.

vegan pasta salad with Italian dressing

More Recipes

If you love this vegan pasta salad be sure to check out these other vegan pasta salad recipes and these other delicious vegan pasta recipes.

Photos by Evan Atlas.

Recipe

vegan pasta salad with tricolor rotini pasta

Vegan Pasta Salad

5 from 1 vote
This simple vegan pasta salad is easy to throw together in just 15 minutes. It's loaded with fresh veggies and tossed with a flavorful vinaigrette.
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Cook Time: 15 minutes
Total Time: 15 minutes
Servings: 6

Ingredients

  • 10 to 12 ounces tricolor or whole-grain rotini or other twisty pasta
  • 2 broccoli crowns large, cut into bite-size pieces and florets
  • 3 carrots medium, peeled and sliced on the diagonal
  • 1 cup yellow summer squash diced
  • ½ cup black or green olives sliced
  • 1 red bell pepper medium, cut into narrow strips
  • 15 ounce kidney beans canned, drained and rinsed
  • ¼ cup sun-dried tomatoes
  • 2 scallions thinly sliced
  • ¼ cup fresh parsley chopped
  • 2 tablespoons fresh dill minced
  • ½ cup vinaigrette dressing homemade or prepared, plus extra as needed
  • Juice of ½ lemon
  • Salt and freshly ground black pepper to taste
US Customary - Metric

Instructions

  • Cook the pasta in plenty of rapidly simmering water until al dente. Once it's just about done, plunge the broccoli, carrots, and squash into the water and cook for another minute or so.
  • Drain and rinse the pasta and vegetables under cool running water in the colander, then drain well again.
  • Combine the pasta and vegetable mixture and all the remaining ingredients in a large serving bowl, and toss well. Let stand for a few minutes, then taste to see if you need more vinaigrette, lemon juice, and/or salt and pepper.
  • Serve at once or cover and refrigerate until needed.

Nutrition (Estimate per Serving)

Calories: 480kcalCarbohydrates: 74gProtein: 20gFat: 14gSaturated Fat: 2gSodium: 282mgPotassium: 1410mgFiber: 15gSugar: 10gVitamin A: 7362IUVitamin C: 218mgCalcium: 157mgIron: 5mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Hummus, Cucumber, and Avocado Wrap

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Creamy hummus, crisp cucumber, and buttery avocado come together in this fresh, no-cook wrap that's perfect for lunch or a light dinner. It's simple, satisfying, and proof that a handful of good ingredients can carry a meal.

hummus cucumber avocado wrap on a plate

There are days when turning on the stove feels unnecessary. That's where this vegan wrap earns its keep.

It's cool, crisp, and layered with texture - the kind of lunch you can throw together in minutes but still feel good about eating. The hummus brings savory depth, the cucumber adds crunch, and the avocado makes everything feel a little more substantial. Wrapped up tightly in a soft tortilla or flatbread, it's portable, practical, and surprisingly filling.

What I like most about this combination is how balanced it feels. Nothing competes. The flavors are clean and straightforward, which makes it easy to customize depending on what you have on hand. It's the kind of recipe that fits seamlessly into busy days - and one you'll likely memorize after making it once.

It goes especially well with quinoa tabbouli, or any potato salad. Or you can feel free to serve this up all on its own!  Photos by Lori Maffei.

This Hummus, Cucumber, and Avocado Wrap Is…

  • Completely no-cook, perfect for warm days
  • Creamy and crunchy with great texture contrast
  • Plant-based and dairy-free
  • Easy to customize with extra vegetables or greens
  • Ready in under 15 minutes
hummus cucumber avocado wrap being served on a yellow plate

Key Ingredients & Substitutions

Hummus - Use your favorite variety - classic, roasted garlic, or even a lemon hummus all work well. The hummus acts as both flavor base and "glue" to hold everything together. You can even make your own homemade hummus!

Substitution tip: If you don't have hummus, mashed white beans with olive oil, lemon juice, and salt make a great, quick stand-in.

Cucumber - Thinly sliced cucumber adds freshness and crunch. English cucumbers are ideal since they have fewer seeds and thinner skins, but standard cucumbers work as well.

Avocado - Ripe, but still slightly firm, avocado slices provide creaminess and make the wrap more satisfying.

Tortillas or Wraps - Large flour tortillas are easiest to roll tightly, but whole wheat or spinach wraps work nicely too.

Optional Add-Ins - Baby spinach, arugula, shredded carrots, sliced red onion, or a squeeze of lemon juice all complement the base ingredients without overpowering them.

Variations

  • Turn It Into a Bowl - Skip the tortilla and layer everything over greens or grains for an easy hummus bowl.
  • Spice It Up - Spread a thin layer of harissa or add some crushed red pepper flakes for gentle heat.
  • Make It Mediterranean - Add sliced olives, chopped tomatoes, and a sprinkle of dried oregano.
  • Add Protein - Layer in baked tofu strips or chickpeas for extra protein power.

Storing the Wraps

These wraps are best enjoyed fresh, but with a little care, you can prep them ahead.

Short-Term Storage (Up to 24 Hours):
If making in advance, wrap them tightly in parchment paper or foil and store in the refrigerator. The key is minimizing air exposure to prevent the avocado from browning. A light squeeze of lemon over the avocado before rolling helps slow oxidation.

Ingredient Prep Option:
For the freshest texture, you can prep the components separately - slice the cucumber, mash or slice the avocado (with lemon), and portion the hummus - then assemble just before eating. This keeps everything crisp and vibrant.

Avoid Freezing:
These wraps don't freeze well. The cucumber releases water and the avocado changes texture once thawed, which can make the wrap soggy.

If packing for lunch, keep it chilled with an ice pack and slice just before serving for the neatest presentation.

Recipe

hummus cucumber avocado wrap

Hummus, Cucumber, and Avocado Wrap

5 from 1 vote
Fresh and easy hummus, cucumber, and avocado wrap made with simple ingredients and no cooking required. A creamy, crunchy plant-based lunch ready in minutes.
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Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 1 wrap

Ingredients

  • 1 whole-grain tortilla
  • 2 tablespoon hummus homemade or store-bought
  • ¼ medium cucumber thinly sliced, adjust amount to taste
  • ½ small tomato thinly sliced, adjust amount to taste
  • ½ avocado peeled, pitted, and sliced
  • ½ cup mixed greens such as romaine or baby spinach, thinly shredded
US Customary - Metric

Instructions

  • Place the tortilla on a plate or cutting board.
  • Spread generously with hummus (though not so much that it will ooze from the sandwich).
  • Arrange a row each of cucumber, tomatoes, and avocado down the center.
  • Cover with a big handful of the leafy greens of your choice.
  • Fold two opposite sides of the wrap over the center, then roll up snugly, making sure the ends stay tucked in.
  • Cut in half to serve.

Notes

Feel free to adjust the ingredient quantities to your personal liking in this wrap! 

Nutrition (Estimate per Serving)

Calories: 358kcalCarbohydrates: 39gProtein: 9gFat: 21gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gSodium: 408mgPotassium: 762mgFiber: 12gSugar: 5gVitamin A: 798IUVitamin C: 23mgCalcium: 119mgIron: 3mg
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.

Photos taken by Lori Maffei.

Southwestern Summer Succotash

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In this Southwestern variation of succotash, the bright melange of the freshest corn, tomatoes, summer squash and chilies makes for a wonderful celebration of the summer harvest. Serve with Easy Vegan Quasadillas or Soft Tacos for a tasty meal. I like to steam the green beans separately and add at the last minute, because their cook time is unpredictable, and I like them to be bright and just tender-crisp in the dish. [Read more...]

Tofu Scramble with Jalapeño and Cilantro

by 5 Comments

This delicious scrambled eggs-without-the eggs recipe works well for breakfast, lunch, dinner, late night, any time you’re in the mood. Feel free to change up any vegetables with what’s fresh at your local farmers market. Recipe and photo by Ellen Kanner, who contributes Meatless Monday Musings to VegKitchen. If you'd like to serve this with the delicious slightly sweet quick bread depicted, here's the recipe for Vegan Figand Walnut Bread. [Read more...]