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Pasta with Roasted Pepper Sauce

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This Pasta with Roasted Pepper Sauce is creamy, full of flavor, and so satisfying. The roasted red peppers in this delicious sauce take a regular pasta night and really level it up!

Pasta with Roasted Pepper Sauce close up shot

Some days, you just don't want a regular red sauce on your pasta. When you need a break from the marinara, this recipe is here to save the day. It's full of flavorful roasted red peppers, sauteed onion and garlic, and coconut milk to create a creamy base for this sauce. Some warm pasta, fresh spinach, and a touch of seasoning and you have an amazing dish.

This recipe is vegan, but can also be made gluten-free, low-carb, keto and paleo friendly. It's a healthy and vegetable-focused dish that is tasty and filling, so bring it out for your family and friends and enjoy it for dinner all year long. Let's look at the ingredients you'll need.

What you'll need

  • Pasta. Use any kind of pasta you like.
  • Roasted Peppers. You can roast the peppers yourself or use the store-bought kind.
  • Spinach. Adds a nice touch of color and flavor.
  • Coconut Milk. Or unsweetened oat creamer.
  • Olive Oil. Or another oil of your choice.
  • Garlic and Onion. Adds lots of flavor.
  • Salt and Pepper. To taste.
  • Red Pepper Flakes. For a touch of heat.

How to make this pasta

1. Bring a large pot of salted water to a boil and start cooking the pasta according to the package instructions.

cooking pasta in water

2. In the meantime, using a medium skillet, saute the onion in olive oil for about 5 minutes.

cooking onions

3. Add the roasted peppers and the garlic and cook for another minute or two.

adding the roasted peppers

4. Now, add the coconut milk, salt, and pepper. Stir everything well and bring to a gentle simmer. Let it simmer for 1 minute. (At this point, you might need to drain the pasta and set it on the side. Reserve some pasta water for future use).

cooking the roasted peppers

5. Turn off the heat and transfer the roasted pepper sauce to a smoothie cup or a blender and puree until smooth. Return the sauce back to the skillet.

blending the sauce

6. Now add the spinach, reserved roasted peppers, and the pasta. Stir everything well with the heat on low, just until the spinach had wilted and everything is heated through. Use the reserved pasta water to thin the sauce, as necessary.

adding the pasta and spinach
Pasta with Roasted Pepper Sauce on a wooden spoon

Tips for the best Pasta with Roasted Pepper Sauce

  • Drain, but do not rinse the pasta. Rinsing pasta removes the starch on the outside that helps the sauce stick to the noodles.
  • Reserve some pasta water for the sauce. In the same way, the pasta water is full of starch and adding it to the sauce helps to thicken it and bind the ingredients and the pasta.
  • Blend the roasted pepper sauce. By pureeing the roasted pepper sauce, each piece of pasta is coated with the creamy sauce and only small pieces of the peppers remain, balancing the flavors.
  • Add the spinach last. Spinach doesn't take long to cook and can easily become mushy and lose its vibrancy. Make sure you add it near the end to avoid overcooking it.

Variations to this recipe

  • Use different pasta types. Try this recipe with different types of noodles to keep it fresh and interesting. From cavatelli to fusilli, to longer pasta like spaghetti and linguine, they all work great.
  • Make your own roasted peppers. Store-bought roasted red peppers are fine, but why not try roasting your own? They're easy to make and store, and homemade is usually just tastier.
  • Make it gluten-free. This Pasta with Roasted Pepper Sauce can be easily turned into a gluten-free friendly meal by substituting the pasta for any gluten-free noodle you prefer. You could also use zucchini noodles, or "zoodles."
  • Add some other vegetables. If you prefer zucchini, tomatoes, or mushrooms, you could saute and add them to the dish to tweak the flavors as you like.

How to Store and Reheat it

You can store this Pasta with Roasted Pepper Sauce in an airtight container for 3-4 days. When you are ready to reheat it, just microwave the pasta for a minute or two, or place it in a skillet over medium heat until warmed through. If the sauce is separate, then just warm it to a simmer on the stovetop before adding the fresh pasta and serving.

What to Serve it with

Pasta with Roasted Pepper Sauce on a white plate

This Pasta with Roasted Pepper Sauce is such a delicious and flavorful meal. It's perfect for dinner and leftover sauce can be used for days afterward. I hope you enjoy this yummy pasta dish as much as my family does!

More tasty pasta recipes:

Pasta with Roasted Pepper Sauce

This Pasta with Roasted Pepper Sauce is creamy, full of flavor, and so satisfying. The roasted red peppers in this delicious sauce take a regular pasta night and really level it up!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 308kcal
Author: Tania Sheff

Ingredients

  • 8 oz. pasta
  • 2 oz. baby spinach
  • ½ cup chopped roasted peppers

For the Sauce

  • 2 tbsp. olive oil
  • ½ medium onion, diced
  • 3 garlic cloves, minced
  • ½ cup chopped roasted peppers
  • ½ cup full-fat coconut milk (or unsweetened plant creamer)
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ⅛ tsp. red pepper flakes

Instructions

  • Bring a large pot of salted water to a boil and start cooking the pasta according to the package instructions.
  • In the meantime, using a medium skillet, saute the onion in olive oil for about 5 minutes.
  • Add the roasted peppers and the garlic and cook for another minute or two.
  • Now, add the coconut milk, salt, and pepper. Stir everything well and bring to a gentle simmer. Let it simmer for 1 minute. (At this point, you might need to drain the pasta and set it on the side. Reserve some pasta water for future use).
  • Turn off the heat and transfer the roasted pepper sauce to a smoothie cup or a blender and puree until smooth. Return the sauce back to the skillet.
  • Now add the spinach, reserved roasted peppers, and the pasta. Stir everything well with the heat on low, just until the spinach had wilted and everything is heated through. Use the reserved pasta water to thin the sauce, as necessary.

Video

Notes

Tips for the best Pasta with Roasted Pepper Sauce

  • Drain, but do not rinse the pasta. Rinsing pasta removes the starch on the outside that helps the sauce stick to the noodles.
  • Reserve some pasta water for the sauce. In the same way, the pasta water is full of starch and adding it to the sauce helps to thicken it and bind the ingredients and the pasta.
  • Blend the roasted pepper sauce. By pureeing the roasted pepper sauce, each piece of pasta is coated with the creamy sauce and only small pieces of the peppers remain, balancing the flavors.
  • Add the spinach last. Spinach doesn't take long to cook and can easily become mushy and lose its vibrancy. Make sure you add it near the end to avoid overcooking it.

Variations to this recipe

  • Use different pasta types. Try this recipe with different types of noodles to keep it fresh and interesting. From cavatelli to fusilli, to longer pasta like spaghetti and linguine, they all work great.
  • Make your own roasted peppers. Store-bought roasted red peppers are fine, but why not try roasting your own? They're easy to make and store, and homemade is usually just tastier.
  • Make it gluten-free. This Pasta with Roasted Pepper Sauce can be easily turned into a gluten-free friendly meal by substituting the pasta for any gluten-free noodle you prefer. You could also use zucchini noodles, or "zoodles."
  • Add some other vegetables. If you prefer zucchini, tomatoes, or mushrooms, you could saute and add them to the dish to tweak the flavors as you like.

Nutrition

Calories: 308kcal | Carbohydrates: 16g | Protein: 5g | Fat: 27g | Saturated Fat: 13g | Sodium: 2067mg | Potassium: 833mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3609IU | Vitamin C: 52mg | Calcium: 100mg | Iron: 5mg

Mexican Quinoa Salad

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This Mexican Quinoa Salad is full of fluffy quinoa, crunchy vegetables, and a sweet and tangy dressing. Serve this for lunch or dinner with your favorite dishes for a deliciously satisfying meal.

Mexican Quinoa Salad on a plate

This Mexican Quinoa Salad has the perfect mix of flavors and textures. From the fluffy cooked quinoa to the tender black beans, and the soft and crunchy assortment of vegetables, this dish is well-rounded and delicious. The homemade dressing is super easy to make and it's sweet, tangy, and a little spicy, which goes really well with the rest of the salad. You can make extra and keep some in your fridge for a few days, too.

This salad is filling and satisfying. The ingredients are packed with fiber, protein, vitamins, and minerals. Avocado brings healthy fats and many of the fresh vegetables and herbs are anti-inflammatory. This vegan Mexican Quinoa Salad is a guilt-free and scrumptious addition to your table, one which everyone in the family can enjoy. Let's look more closely at the ingredients you'll be using to make it.

What you'll need

  • Quinoa. Use any kind of quinoa you like.
  • Black Beans. Or another type of bean.
  • Corn. I used frozen corn that was cooked in a touch of plant butter until slightly charred. Read more in a section below.
  • Tomatoes. Roma tomatoes work well.
  • Bell Peppers. Red, orange, or green are fine.
  • Avocados.
  • Red Onion. These are less pungent than yellow or white ones.
  • Cilantro.
  • Dressing Ingredients: Olive oil, lemon (or lime) juice, maple syrup (or honey), cumin, cayenne, salt, and pepper.

How to make this Mexican Quinoa Salad

1. Prepare the dressing by mixing the olive oil, maple syrup, lemon juice, cumin, cayenne, salt, and pepper together. You can use a small bowl and a whisk, or place them in a jar, cover with a lid, and shake until it emulsifies.

making the dressing

2. Place the quinoa, black beans, corn, diced tomato, peppers, onion, avocado, and cilantro into a large bowl and pour the dressing on top. Mix well and serve.

mixing the salad ingredients together
Mexican Quinoa Salad in a bowl

How to char the corn

Charring your corn before adding it to the salad makes it so much tastier. Just use a touch of plant butter and a sprinkle of salt, and cook the corn in a pan on the stovetop until it has a slight char, about 10-15 minutes. Stir it occasionally to keep any from burning. You can use fresh or frozen for this, though frozen may take a few more minutes.

Add-ins and Substitutions

  • Substitute the peppers. If you don't love peppers, you could also include other vegetables instead, such as mushrooms, zucchini, etc.
  • Add in some spice. Adding diced jalapenos to this Mexican Quinoa Salad would up the heat level considerably.
  • Substitute different beans. I used black beans, but you could use any of your favorites, including kidney, pinto, or white beans.
  • Add some toppings. A dollop of salsa, guacamole, or some vegan cheese would add some extra flavor to this tasty dish.

How to Store this Salad

This Mexican Quinoa Salad can be stored in the refrigerator for up to 4-5 days. Just place it in an airtight container. It can even be frozen for 2-3 months in a freezer-safe container or ziplock bag, so long as you don't mix in the avocado or cilantro. Add those fresh when you're ready to serve.

What to Serve it with

  • On its own. This Mexican Quinoa Salad is full of protein and fiber, and is satisfying enough to be enjoyed just as it is.
  • With vegetables. Serve this alongside your favorite veggies, including Mexican Stuffed Sweet Potatoes and Baked Portobello Mushrooms.
  • With fajitas, tacos, or burritos. This salad makes a great side for other Mexican-inspired dishes. Or you can just fill a tortilla or flatbread and serve it like that.
  • With any main or side dish. These flavors are delicious and work well with others. Try it with Cauliflower Steaks with Chermoula Sauce or a side of Simple Mashed Beans to round out the meal.
Mexican Quinoa Salad close up shot

This Mexican Quinoa Salad is full of delicious flavors and is so filling. It's perfect for lunch or dinner, as a side or main dish. However you choose to enjoy it, you'll love how tasty this simple recipe is.

More tasty recipes to try:

Mexican Quinoa Salad

This Mexican Quinoa Salad is full of fluffy quinoa, crunchy vegetables, and a sweet and tangy dressing. Serve this for lunch or dinner with your favorite dishes for a deliciously satisfying meal.
5 from 1 vote
Print Pin Rate
Course: Salad
Cuisine: Mexican
Prep Time: 15 minutes
Cooking Quinoa: 20 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 413kcal
Author: Tania Sheff

Ingredients

  • 3 cups cooked quinoa
  • ½ cup canned black beans, rinsed
  • ½ cup corn*
  • 1 medium bell pepper, diced
  • 1 avocado, diced
  • 1 cup tomatoes, diced
  • ¼ medium red onion, diced
  • ¼ cup chopped cilantro

Dressing Ingredients:

  • 3 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 1 tsp. maple syrup
  • ½ tsp. cumin
  • ½ tsp. salt or to taste
  • ¼ tsp. pepper
  • a pinch cayenne

Instructions

  • Prepare the dressing by mixing the olive oil, maple syrup, lemon juice, cumin, cayenne, salt, and pepper together. You can use a small bowl and a whisk, or place them in a jar, cover with a lid, and shake until it emulsifies.
  • Place the quinoa, black beans, corn, diced tomato, peppers, onion, avocado, and cilantro into a large bowl and pour the dressing on top. Mix well and serve.

Video

Notes

* You can use canned, charred, or fresh corn. Charred corn tastes best in this salad.

How to char the corn

Charring your corn before adding it to the salad makes it so much tastier. Just use a touch of plant butter and a sprinkle of salt, and cook the corn in a pan on the stovetop until it has a slight char, about 10-15 minutes. Stir it occasionally to keep any from burning. You can use fresh or frozen for this, though frozen may take a few more minutes.

How to Store this Salad

This Mexican Quinoa Salad can be stored in the refrigerator for up to 4-5 days. Just place it in an airtight container. It can even be frozen for 2-3 months in a freezer-safe container or ziplock bag, so long as you don't mix in the avocado or cilantro. Add those fresh when you're ready to serve.

Nutrition

Calories: 413kcal | Carbohydrates: 48g | Protein: 10g | Fat: 22g | Saturated Fat: 3g | Sodium: 344mg | Potassium: 807mg | Fiber: 11g | Sugar: 6g | Vitamin A: 1211IU | Vitamin C: 54mg | Calcium: 70mg | Iron: 4mg

Tomato and Onion Salad

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This Tomato and Onion Salad is a refreshing dish that has lots of flavor. Both juicy and crunchy, the simple ingredients in this summer salad make it fresh and delightful, perfect for the season.

Tomato and Onion Salad on a white plate

This Tomato and Onion Salad is a delicious way to enjoy a healthy side dish with your meals this summer. Fresh, juicy tomatoes served with crisp onions and spicy serrano pepper, these flavors and textures are so great together. The dressing is light to keep the focus on the veggies. I'm sure you'll love serving this with your favorite dishes this season.

Tomatoes are a really healthy ingredient to work with because they contain so many vitamins, minerals, and are full of the antioxidant lycopene. Eating them fresh like this means you lose none of their benefits. Onions, too, are full of antioxidants. So enjoy it knowing that not only is this Tomato and Onion Salad flavorful and easy to make, it's also really good for you. Now let's look more closely at the ingredients you'll be using.

What you'll need

  • Tomatoes. Since this is a TOMATO salad, you'll need some flavorful tomatoes. I used organic Roma tomatoes.
  • Red Onion. Red onion is a bit milder than white or yellow onion. You can use white or yellow, however, it's best to soak it in icy water for 10-15 minutes once sliced, to get rid of the harsh flavors.
  • Serrano Pepper. Or another kind of spicy pepper. You can also use red pepper flakes instead, or even a pinch of cayenne.
  • Parsley. Fresh parsley is best, or you can use dried parsley, if fresh is not available.
  • Apple Cider Vinegar. Or regular vinegar.
  • Olive Oil. May skip it, if following a no-oil diet, or use another kind of oil if you prefer.
  • Salt & Pepper. Season to taste.

How to make this salad

1. Cut the tomatoes in half, and slice them into very thin half circles (as thin as you can). Slice the onion into very thin quarter circles.

cutting tomatoes and onions

2. Thinly slice the serrano pepper and chop the parsley.

cutting parsley and Serrano pepper

3. Place all of the veggies into a large mixing bowl and add the apple cider vinegar, olive oil, salt, and pepper. Gently toss the ingredients together. Serve.

mixing salad ingredients together.
Tomato and Onion Salad in a bowl

Tips for making this Tomato and Onion Salad

  • Choose the most flavorful tomato. Since it's the star of the dish, look for a tomato that is fresh, firm, heavy for its size, and aromatic. Organic is best if you can find it.
  • Use a very sharp knife. You'll need a sharp knife to make this salad, otherwise your tomato slices will be very mushy.
  • Soak your onion if you're using yellow or white. Placing the sliced onions in icy water for 10-15 minutes will reduce the sharp pungency that these varieties have. It's not necessary with red ones.
  • Allow it to marinate for a little while. Letting this Tomato and Onion Salad sit for an hour or so isn't a bad thing, as it allows the flavors to marinate. Just not too long to avoid mushiness.

Variations to this Salad

  • Add different vegetables. You could also enjoy this Tomato and Onion Salad with some sliced cucumbers, avocado, artichokes, or bell pepper.
  • Substitute herbs. Parsley works well with these ingredients, but if you prefer other herbs, such as dill, basil, chives, or cilantro, go for it.
  • Add some protein. Some chickpeas, cubed tofu, or white beans would be delicious in this salad, and also add to satiation.

Serving Suggestions

This summer salad is great with all kinds of meals. Enjoy it for a quick light lunch or serve it alongside your main course. Tomato and Onion Salad goes well with other sides like Garlic Smashed Potatoes. Or if you want to pair it with pasta, serve it with Sun Dried Tomato Pasta or Creamy Lemon Spaghetti. You might like it with Vegan Potato Pancakes or Vegan Stuffed Peppers. For a grain option, I like quinoa, Rice and Beans, or Spinach Rice. Enjoy this salad with any of your favorite pastas, veggies, proteins, or grains. It's really versatile.

How to Store this Tomato and Onion Salad

You can store Tomato and Onion Salad in the refrigerator in an airtight container. It will last for 2-3 days, but because the tomatoes can get mushy fast, try to eat it as soon as possible, or only make as much as you can eat in a day.

Tomato and Onion Salad close up shot

I hope you and your family will enjoy this refreshing and delicious Tomato and Onion Salad as much as I do. It's the perfect thing to serve this summer.

Other yummy salad recipes to try:

Tomato and Onion Salad

This Tomato and Onion Salad is a refreshing dish that has lots of flavor. Both juicy and crunchy, the simple ingredients in this summer salad make it fresh and delightful, perfect for the season.
5 from 1 vote
Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 83kcal
Author: Tania Sheff

Ingredients

  • 2 lbs. Roma tomatoes
  • ½ medium red onion
  • 1 small Serrano pepper (see notes)
  • ⅓ cup parsley
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. olive oil
  • ½ tsp. salt or to taste
  • ⅓ tsp. pepper or to taste

Instructions

  • Cut the tomatoes in half, and slice them into very thin half circles (as thin as you can). Slice the onion into very thin quarter circles.
  • Thinly slice the Serrano pepper and chop the parsley.
  • Place all of the veggies into a large mixing bowl and add the apple cider vinegar, olive oil, salt, and pepper. Gently toss the ingredients together. Serve.

Video

Notes

NOTE: You can use Serrano or another kind of spicy pepper. You can also use red pepper flakes instead, or even a pinch of cayenne.

How to Store this Tomato and Onion Salad

You can store Tomato and Onion Salad in the refrigerator in an airtight container. It will last for 2-3 days, but because the tomatoes can get mushy fast, try to eat it as soon as possible, or only make as much as you can eat in a day.

Nutrition

Calories: 83kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 254mg | Potassium: 598mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2327IU | Vitamin C: 39mg | Calcium: 35mg | Iron: 1mg

Cucumber Pasta Salad

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This Cucumber Pasta Salad is the perfect mix of crunchy cucumbers, tender pasta, creamy mayo, and fresh dill. These flavors and textures are just what you want in a cold salad for summer.

Cucumber Pasta Salad in a white bowl

Warm weather makes me crave cool and delicious dishes. I love this Cucumber Pasta Salad because it is just so refreshing. The crisp bite of the cucumber and earthy flavor of the fresh dill really go well with all my summer favorites. You can serve this at picnics and barbecues, or just make it for a simple and filling lunch. It's easy to make ahead, too.

This Cucumber Pasta Salad is a wonderful dish to serve to your family and friends because it's light and delicious, and also very healthy. This is especially true if you choose to make your own vegan mayo. You can prepare this with a few different variations as well, depending on your preference. But before we talk about add-ins and substitutions, let's talk about the fresh and flavorful ingredients that go into this Cucumber Pasta Salad.

What you'll need

  • Pasta. I think fusilli works the best for pasta salads. That said, you can use any pasta you like.
  • Cucumbers. Persian cucumbers are tasty and crunchy, so I prefer those. Other types can be used. You can peel them, or keep the skin on, whichever way you like better.
  • Onion. Red onion adds a nice color and also has mild flavor. But yellow and white can be used as well.
  • Vegan Mayo. Make it yourself or use store-bought.
  • Dill. Fresh dill pairs really well with the rest of the ingredients. If you have to, you can use dry dill instead.
  • Salt and Pepper. To taste.

How to Make Cucumber Pasta Salad

1. Bring a large pot of salted water to a boil. Add the pasta and cook until tender, about 6 to 10 minutes (check the package for the recommended cook time). Drain and rinse well under cold water.

2. In the meantime, slice the cucumbers and onion, and chop the dill.

3. In a large mixing bowl, place the pasta, cucumbers, dill, and vegan mayo. Add salt and pepper to taste. Stir everything well and serve.

mixing the ingredients in a large bowl
Cucumber Pasta Salad close up shot

Add-ins and Substitutes

  • Make it gluten-free. Substitute a gluten-free pasta for the fusilli I used to serve to anyone avoiding gluten.
  • Sub different pastas. I like fusilli here, but you can go ahead and try others, such as penne, elbow macaroni, or rotini. Just keep in mind that the salad works best with smaller noodles to accompany the chopped vegetables.
  • Add some other vegetables. Along with the cucumbers and onions, this pasta salad could also have chopped carrots, broccoli florets, or cherry tomatoes, to name a few.
  • Add some tanginess. If you like the tangy acidity of vinegar, you could add a little white vinegar to this Cucumber Pasta Salad for an added level of flavor.

How to Store this salad

You can store this salad in the refrigerator, tightly covered with plastic wrap or in an airtight container, for about 3 days.

It's best to eat is sooner rather than later though because the cucumbers will lose their crispness as they sit. So if you plan on making this ahead of time, prepare the Cucumber Pasta Salad only a day or so in advance and then give it a good stir before serving.

What to Serve it with

These flavors are a great accompaniment to so many dishes. Here are a few tasty suggestions:

Cucumber Pasta Salad in a bowl

I hope you enjoy this extremely tasty and flavorful recipe. It's so cool and refreshing, that you'll want to make this Cucumber Pasta Salad all summer long, for picnics and family dinners alike.

More tasty pasta recipes to try:

Cucumber Pasta Salad

This Cucumber Pasta Salad is the perfect mix of crunchy cucumbers, tender pasta, creamy mayo, and fresh dill. These flavors and textures are just what you want in a cold salad for summer.
0 from 0 votes
Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 370kcal
Author: Tania Sheff

Ingredients

  • 8 oz. fusilli pasta
  • 4 medium Persian cucumbers (about 8oz.)
  • ¼ medium red onion, thinly sliced
  • ⅓ cup vegan mayo
  • 3 tbsp. chopped dill
  • ¼ tsp. salt or to taste
  • ¼ tsp. pepper or to taste

Instructions

  • Bring a large pot of salted water to a boil. Add the pasta and cook until tender, about 6 to 10 minutes (check the package for the recommended cook time). Drain and rinse well under cold water.
  • In the meantime, slice the cucumbers and onion, and chop the dill.
  • In a large mixing bowl, place the pasta, cucumbers, dill, and vegan mayo. Add salt and pepper to taste. Stir everything well and serve.

Video

Notes

Add-ins and Substitutes

  • Make it gluten-free. Substitute a gluten-free pasta for the fusilli I used to serve to anyone avoiding gluten.
  • Sub different pastas. I like fusilli here, but you can go ahead and try others, such as penne, elbow macaroni, or rotini. Just keep in mind that the salad works best with smaller noodles to accompany the chopped vegetables.
  • Add some other vegetables. Along with the cucumbers and onions, this pasta salad could also have chopped carrots, broccoli florets, or cherry tomatoes, to name a few.
  • Add some tanginess. If you like the tangy acidity of vinegar, you could add a little white vinegar to this Cucumber Pasta Salad for an added level of flavor.

How to Store this salad

You can store this salad in the refrigerator, tightly covered with plastic wrap or in an airtight container, for about 3 days.
It's best to eat is sooner rather than later though because the cucumbers will lose their crispness as they sit. So if you plan on making this ahead of time, prepare the Cucumber Pasta Salad only a day or so in advance and then give it a good stir before serving.

Nutrition

Calories: 370kcal | Carbohydrates: 48g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 252mg | Potassium: 499mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1014IU | Vitamin C: 16mg | Calcium: 68mg | Iron: 2mg

Fail-Proof Vegan Mayo

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This homemade Fail-Proof Vegan Mayo is flavorful, creamy, and so much healthier. This recipe teaches the Immersion Blender and Regular Blender methods so you can easily make it anytime.

vegan mayo in a jar

If you have been wanting to try making your own mayo, this recipe for homemade vegan mayonnaise is fail-proof and so easy. You're going to love the rich and creamy texture, delicious flavor, and how easy it is to make. I'll show you how to make this mayo with an immersion blender and a regular blender, both of which are super simple if you follow the steps I've laid out below. You are going to love how good your homemade vegan mayo tastes and all the recipes you can use it in!

Is Mayo Vegan?

Regular mayo is not vegan because it uses eggs. In order to enjoy a vegan mayo, the eggs have to be replaced by another ingredient that emulsifies and creates a creamy, light texture. Vegan mayo recipes use different ingredients for this, but I've found that using aquafaba really gives homemade mayo the perfect texture, along with a few other ingredients.

Why You Should Make Mayo At Home

Homemade mayonnaise is a real treat! Richly flavored, creamy, and with only a few ingredients, vegan mayo made at home is healthier and tastier than anything you can buy in the store. It's always better when you know exactly what goes into your food, and this recipe has only 6 ingredients and offers 2 easy methods for making your mayo. Once you make this fail-proof recipe, you won't want to use anything else.

What you'll need

  • Aquafaba. The base is aquafaba – the liquid leftover in a can of chickpeas. The leftover liquid from canned peas and any type of canned beans can be used instead. I once even made it with leftover liquid from canned black beans and it was so tasty. This liquid will be whipped and it will create a base for the mayo.
  • Oil. It's best to use neutral oil. Grapeseed and avocado oil are my go-to oils when making vegan mayo. Other neutral oils, such as safflower or canola, are great as well. Sometimes, I like to add a splash of unrefined sunflower oil for some interesting flavor notes. A lot of you asked about olive oil. If you want to use extra virgin olive oil, it would bring overpowering olive flavor to the mayo. You can use refined olive oil though. You might also consider only replacing half of the oil called for in the recipe with olive oil and use something more neutral for the rest.
  • Mustard. Mustard brings a lot of flavor to the mayo, and it also helps to emulsify it. Dijon mustard is best for homemade mayo, but you can use other kinds as well.
  • Apple Cider Vinegar. It can be substituted with lemon juice 1:1.
  • Salt & Sugar.

How to make Vegan Mayo

NOTE: Before you start, make sure that both the aquafaba (chickpea liquid) and the oil are at room temperature.

Immersion blender method:

1. Place the aquafaba, apple cider vinegar, mustard, salt, and sugar in the bottom of a cup or jar that just fits the head of your immersion blender. Place the head of the immersion blender at the bottom of the cup and turn it on high speed. Process on high speed until the aquafaba doubles in volume (about 1 minute).

adding aquafaba to the cup and blending

2. Now, start slowly pouring the oil in while still blending. Keep blending until the oil is all in and the mayo looks nice and smooth. Transfer the mayo to a jar, cover with a lid, and keep it in the fridge for up to 10 days.

adding oil gradually

Blender or food processor method:

1. Place the aquafaba, apple cider vinegar, mustard, salt, and sugar into the blender or food processor. Process on high speed for about 1 minute. Through the lid opening, start adding the oil slowly while the blender is working. Keep blending until all of the oil is used up and the mayo is smooth and creamy. Transfer the mayo to a jar, cover with a lid, and keep it in the fridge for up to 10 days.

making mayo in a blender
vegan mayo in a blender

Frequently Asked Questions

How long does homemade mayo last? Here’s the thing: homemade mayo will last as long as your aquafaba would have lasted. A good rule of thumb is that mayo will keep, covered and in the fridge, for up to 10-14 days. You'll see that the mayo is going bad when it starts to separate and look different than it did when fresh.

Can I use olive oil to make mayo? Yes, but keep in mind that for the most part, mayo is made from oil, so you'll taste the olive oil in your mayo. If you want to use olive oil, I suggest using refined olive oil, or mixing it with half of another more neutral-tasting oil (such as grapeseed or avocado oil).

My mayo never thickened. Why? Oh! I am sorry this happened to you. Did you have the ingredients at room temperature? Did you add the oil slowly and gradually (very important!). If you didn't do one of those things, that's probably the reason it never thickened. One more reason you didn't have success with your homemade vegan mayo is that maybe you've got some bad aquafaba. I suggest you don't give up, but try a different brand of canned aquafaba, follow the tips above, and try making it again.

My mayo never thickened. What can I do now? There might be a way to save the mayo, but I can't guarantee it. You can add 2 teaspoons of mustard and try blending it on high speed again. If this trick doesn't work, you most likely won't be able to save the mayo.

Delicious ways to use Vegan Mayo

  • On a sandwich. This is the perfect complement to your favorite sandwiches, especially to help crisp the bread on a grilled sandwich.
  • In salads. Vegan No Tuna Salad, potato salad, and Creamy Cucumber Radish Salad are some of my favorite ways to use homemade vegan mayo.
  • In dips and dressings. Try this mayo in your favorite creamy dips and dressings, such as sour cream and onion dip or ranch dressing.
  • In place of butter. "Butter" your garlic bread with this mayo instead, or add it to a baked potato. It can also be used to grease a pan when you're frying tofu or roasting vegetables I add this mayo to my Best Vegan Mashed Potatoes and it takes them to the next level.
  • As a dip. No need to add anything else, just dip your favorite veggies or french fries into a bowl of this vegan mayo for a tasty snack. Drizzle this mayo onto my Crunchy Cauliflower Bites! This is one of my favorite recipes!
vegan mayo on a spoon

This Fail-Proof Vegan Mayo is so easy to make and tastes amazing. Whether you're using the immersion blender or regular blender method, you can whip up your own creamy, flavorful, and healthy mayo in a matter of minutes. There are so many uses for it, and you'll adore how much better it tastes than store-bought. Keep this recipe on hand for all your favorite dips, sandwiches, and salads, and you'll enjoy them even more.

More tasty vegan recipes to try:

Fail-Proof Vegan Mayo

This homemade Fail-Proof Vegan Mayo is flavorful, creamy, and so much healthier. This recipe teaches the Immersion Blender and Regular Blender methods so you can easily make it anytime.
5 from 2 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6 servings
Calories: 326kcal
Author: Tania Sheff

Ingredients

  • ⅓ cup aquafaba* (liquid from canned chickpeas) - 80ml
  • 2 tsp. Dijon mustard
  • 1 ½ tbsp. apple cider vinegar
  • ½ tsp. salt
  • 1 tsp. sugar
  • 1 cup grapeseed oil** - 230ml

Instructions

Immersion blender method

  • Place the aquafaba, apple cider vinegar, mustard, salt, and sugar in the bottom of a cup or jar that just fits the head of your immersion blender. Place the head of the immersion blender at the bottom of the cup and turn it on high speed. Process on high speed until the aquafaba doubles in volume (about 1 minute).
  • Now, start slowly pouring the oil in while still blending. Keep blending until the oil is all in and the mayo looks nice and smooth. Transfer the mayo to a jar, cover with a lid, and keep it in the fridge for up to 10 days.

Blender or food processor method

  • Place the aquafaba, apple cider vinegar, mustard, salt, and sugar into the blender or food processor. Process on high speed for about 1 minute. Through the lid opening, start adding the oil slowly while the blender is working. Keep blending until all of the oil is used up and the mayo is smooth and creamy. Transfer the mayo to a jar, cover with a lid, and keep it in the fridge for up to 10 days.

Video

Notes

IMPORTANT: Before you start, make sure that both the aquafaba (chickpea liquid) and the oil are at room temperature.
* The base is aquafaba – the liquid leftover in a can of chickpeas. The leftover liquid from canned peas and any type of canned beans can be used instead. I once even made it with leftover liquid from canned black beans and it was so tasty. This liquid will be whipped and it will create a base for the mayo. 
**It's best to use neutral oil. Grapeseed and avocado oil are my go-to oils when making vegan mayo. Other neutral oils, such as safflower or canola, are great as well. Sometimes, I like to add a splash of unrefined sunflower oil for some interesting flavor notes. 
Please, visit my FAQ section above for more information!

Nutrition

Calories: 326kcal | Carbohydrates: 1g | Protein: 1g | Fat: 36g | Saturated Fat: 3g | Sodium: 178mg | Potassium: 5mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg

Roasted Tomato Pesto Vegetables

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These Roasted Tomato Pesto Vegetables are full of flavor and perfectly tender. The sauce adds a sweet tomato and garlicky taste that complements the fresh veggies just right.

Tomato Pesto Vegetables on a baking tray

These Roasted Tomato Pesto Vegetables are really scrumptious. Flavorful in their own right, they're tossed in a sun-dried tomato pesto that adds a taste of garlic, sweet-tart tomatoes, nuttiness, and herbaceous basil. Everything comes together so well as this dish roasts and releases the most amazing aromas and flavors. If you are looking to change up your typical veggie side dish, then this recipe will do the trick.

You can get creative with these Roasted Tomato Pesto Vegetables as well. While I chose some of my favorite veggies to roast, feel free to add or substitute whatever fits your preference. This is really helpful if you have a picky vegetable eater in the house since you can tailor the recipe to make it meet anyone's needs. You can also make your own pesto sauce, which is always so good when made fresh. Feel free to tweak your ingredients for the perfect dish for you and your family. Let's look at the basics needed to make these Roasted Tomato Pesto Vegetables.

What you'll need

  • Vegetables. I used portobello mushrooms, bell peppers, red onions, and cauliflower. You can use other vegetables as well, such as zucchini, broccoli, baby corn, carrots, eggplant, butternut squash, Brussels sprouts, turnips, etc. Whatever you like.
  • Sun-Dried Tomato Pesto. Use homemade or a store bought version.
  • Olive Oil. Just a little drizzle to make sure the veggies are not too dry.
  • Salt. You might need an extra sprinkle of salt (depending on the pesto you're using).

How to make these vegetables

1. Place the sliced mushrooms, peppers, onions, and cauliflower into a large mixing bowl. Add the tomato pesto, olive oil, and salt (if needed). Mix everything well.

mixing veggies with tomato pesto

2. Arrange the vegetables in a single layer on a large, parchment paper-lined baking sheet and bake at 400°F for 25 minutes. Serve and enjoy!

spreading the veggies on a baking tray
Tomato Pesto Vegetables close up shot

Tips for the best Roasted Tomato Pesto Vegetables

  • Cut the vegetables uniformly. Some vegetables roast more quickly than others, especially if some are larger than others. Cut them all to about the same size for even roasting.
  • Season to taste. Depending on the recipe used for your homemade pesto or the sodium level of the store-bought one, salt accordingly. The amount will vary based on taste and pesto brand.
  • Use fresh vegetables when possible. While frozen veggies can be used, they have more moisture in them, which means they won't brown or crisp up as well as fresh ones. They are also softer when roasted, so fresh is the best way to go.

How to serve

Make a salad. Toss these veggies with cooked barley (or rice, quinoa, farro), and some greens. Drizzle with lemon juice and mix well. Cherry tomatoes also make a great addition.

As a side dish. Round out your family meal with these on the side of dishes like Whole Roasted Cabbage and Amazing Lentil Chili. They're flavorful, but also really complementary to lots of main dish recipes.

On top of pasta. A plate of pasta tossed in a vegan butter sauce or tomato sauce would be delicious with these Roasted Tomato Pesto Vegetables on top. Try it with this Creamy Lemon Spaghetti.

How to Store and Reheat

These Roasted Tomato Pesto Vegetables can be stored in an airtight container in the refrigerator for up to 3-4 days. When you are ready to reheat them, place the vegetables on a baking sheet, spread out for even heating. Give them a little drizzle of olive oil before placing them in the oven at 450°F for about 5 minutes, until slightly crisp at the edges and warmed through. Avoid using the microwave because it will make the roasted vegetables mushy.

Tomato Pesto Vegetables made into a salad

I hope that you enjoy the tender, scrumptious flavors of these Roasted Tomato Pesto Vegetables as much as I do. Serve them as a salad, side, or on top of your favorite dishes. You'll find that they are versatile, healthy, and utterly delicious. Enjoy!

More tasty veggie-packed recipes:

Roasted Tomato Pesto Vegetables

These Roasted Tomato Pesto Vegetables are full of flavor and perfectly tender. The sauce adds a sweet tomato and garlicky taste that complements the fresh veggies just right.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 108kcal
Author: Tania Sheff

Ingredients

  • 2 medium portobello mushrooms, sliced
  • 1 medium red onion, sliced into thick half-moons
  • 1 medium bell pepper, cut into stripes
  • 2 cups cauliflower florets
  • ⅓ cup sun-dried tomato pesto (homemade or store-bought)
  • 1-2 tbsp. olive oil
  • ½ tsp. salt (if needed*)

Instructions

  • Place the sliced mushrooms, peppers, onions, and cauliflower into a large mixing bowl. Add the tomato pesto, olive oil, and salt (if needed). Mix everything well.
  • Arrange the vegetables in a single layer on a large, parchment paper-lined baking sheet and bake at 400°F for 25 minutes. Serve and enjoy!

Video

Notes

*Some brands make sun-dried tomato pesto very salty, and no additional salt is needed.
 

Tips for the best Roasted Tomato Pesto Vegetables

  • Cut the vegetables uniformly. Some vegetables roast more quickly than others, especially if some are larger than others. Cut them all to about the same size for even roasting.
  • Season to taste. Depending on the recipe used for your homemade pesto or the sodium level of the store-bought one, salt accordingly. The amount will vary based on taste and pesto brand.
  • Use fresh vegetables when possible. While frozen veggies can be used, they have more moisture in them, which means they won't brown or crisp up as well as fresh ones. They are also softer when roasted, so fresh is the best way to go.

How to Store and Reheat

These Roasted Tomato Pesto Vegetables can be stored in an airtight container in the refrigerator for up to 3-4 days. When you are ready to reheat them, place the vegetables on a baking sheet, spread out for even heating. Give them a little drizzle of olive oil before placing them in the oven at 450°F for about 5 minutes, until slightly crisp at the edges and warmed through. Avoid using the microwave because it will make the roasted vegetables mushy.

Nutrition

Calories: 108kcal | Carbohydrates: 11g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 2mg | Sodium: 450mg | Potassium: 405mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1065IU | Vitamin C: 65mg | Calcium: 41mg | Iron: 1mg

Crunchy Cauliflower Bites

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These Crispy Cauliflower Bites are spicy, crunchy, and so flavorful. You can serve up this easy recipe as a side or topping, with a dip or in a salad - it's delightfully versatile.

Cauliflower Bites in a bowl

These Crispy Cauliflower Bites are so tasty, you just have to try them. Battered and tossed in Panko, which gives them the most delicious crunch, these cauliflower pieces are double baked and sauced. Two rounds in the oven give them so much texture. And the Buffalo-style sauce is made with your favorite hot sauce and vegan butter so it's creamy and mildly spicy. So easy and yummy!

This recipe is really versatile, too. Crispy Cauliflower Bites can be made in the oven or air fryer, keeping them crisp but still healthy. You can also freeze them for later if you want to make a double batch to keep on hand. These cauliflower bites work great as a side or topping, and I just love dipping them as a snack. Try them any way you like and see how the flavors spice up your family's meals. Let's talk about their ingredients.

What you'll need

  • Cauliflower.
  • Flour Mixture. Flour, oat milk, onion powder, paprika, salt, and pepper.
  • Panko Bread Crumbs. Panko bread crumbs are going to take the crunch to the next level. Skip regular bread crumbs.
  • Hot Sauce. Use your favorite hot sauce. I used Carolina Gold sauce by Underwood Ranches. I love their products, and use them in many recipes. Their Spicy BBQ Sauce is really great!
  • Plant Butter. We'll mix together hot sauce and melted plant butter, for luxurious texture and flavor.

How to Make Crunchy Cauliflower Bites

1. Make the Batter. In a large bowl, mix together the flour, onion powder, paprika, salt, pepper, and oat milk. You'll want to have a mixture that reminds you of the consistency of pancake batter. Use extra milk if needed.

making the batter

2. Dredge the Cauliflower. Add the cauliflower pieces to the bowl and coat them with the flour mixture nicely, using a spoon or your hands.

coating the cauliflower

3. Cover with Panko. Place the Panko bread crumbs into a medium bowl and roll the cauliflower pieces in it until fully coated.

covering cauliflower with panko

4. Bake. Place the coated cauliflower onto a large, parchment paper-lined baking sheet and bake for 15 minutes at 425°F.

baking the cauliflower

5. Make the Sauce. While the cauliflower is in the oven, make the sauce by mixing the hot sauce and melted butter together.

making the sauce

6. Add the Sauce and Bake Again. Remove the cauliflower bites from the oven and drizzle with the hot sauce mixture. Return them to the oven for another 10 minutes.

pouring the sauce over the Cauliflower Bites
Cauliflower Bites in a white bowl with sauce on the background

How to serve these Cauliflower Bites

As Is. Just garnish them with parsley and enjoy.

With a dip. I LOVE dipping these in vegan mayo! Other great dipping sauces are Avocado Crema, Yum-Yum Sauce, and Cilantro Lime Sauce.

In tacos. Add these to your tacos along with your favorite taco toppings.

On top of your salad. These cauliflower bites add a delicious crunch and can really spice up a salad.

As a side. These would pair perfectly on the side of your favorite dishes.

How to make these in the air fryer

This recipe can be adjusted to the air fryer. I suggest making half of the recipe, so the pieces are not too crowded in the air fryer basket. Cook first at 375°F for 10 minutes. Then add the sauce and return them to the air fryer for 5 more minutes.

Cauliflower Bites on a baking tray garnished with parsley

How to Store and Reheat them

You can store these Crispy Cauliflower Bites in the refrigerator in an airtight container or ziplock bag for 4-5 days. Reheat them in the oven on a baking sheet for about 5-10 minutes so they become crispy again. Avoid using the microwave because this causes the batter to become soggy.

Can these be frozen?

Yes, they can be frozen if you flash freeze them and then bake them straight from the freezer. First, place the cooled Cauliflower Bites on a baking sheet, not touching, and freeze for an hour. Then place them in a freezer bag and store them in the freezer until you're ready to serve. When you're ready, place them on a baking sheet and cook them in the oven at 375°F for 15 minutes.

Cauliflower Bites drizzled with vegan mayo

These Crispy Cauliflower Bites are full of flavor and deliciously crunchy. You'll love serving them as a snack, side, or topping with some of your favorite dishes. This easy recipe makes it a snap!

More tasty veggie-packed recipes:

Crispy Cauliflower Bites

These Crispy Cauliflower Bites are spicy, crunchy, and so flavorful. You can serve up this easy recipe as a side or topping, with a dip or in a salad - it's delightfully versatile.
0 from 0 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4 servings
Calories: 277kcal
Author: Tania Sheff

Ingredients

  • 1 lb. cauliflower florets, cut into bite-sized pieces
  • 1 ½ cup Panko bread crumbs
  • 3 tbsp. plant butter, melted
  • ⅓ cup your favorite hot sauce (more in notes section)

For the Batter

  • ½ cup flour
  • 1 tsp. paprika
  • 1 tsp. onion powder
  • ½ tsp. salt
  • ¼ tsp. pepper
  • ½ cup oat milk (or more, if needed)

Instructions

  • In a large bowl, mix together the flour, onion powder, paprika, salt, pepper, and oat milk. You'll want to have a mixture that reminds you of the consistency of pancake batter. Use extra milk if needed.
  • Add the cauliflower pieces to the bowl and coat them with the flour mixture nicely, using a spoon or your hands.
  • Place the Panko bread crumbs into a medium bowl and roll the cauliflower pieces in it until fully coated.
  • Place the coated cauliflower onto a large, parchment paper-lined baking sheet and bake for 15 minutes at 425°F.
  • While the cauliflower is in the oven, make the sauce by mixing the hot sauce and melted butter together.
  • Remove the cauliflower bites from the oven and drizzle with the hot sauce mixture. Return them to the oven for another 10 minutes.

Video

Notes

How to serve these Cauliflower Bites

As Is. Just garnish them with parsley and enjoy.
With a dip. I LOVE dipping these in vegan mayo! Other great dipping sauces are Avocado Crema, Yum-Yum Sauce, and Cilantro Lime Sauce.
In tacos. Add these to your tacos along with your favorite taco toppings.
On top of your salad. These cauliflower bites add a delicious crunch and can really spice up a salad.
As a side. These would pair perfectly on the side of your favorite dishes.

How to make these in the air fryer

This recipe can be adjusted to the air fryer. I suggest making half of the recipe, so the pieces are not too crowded in the air fryer basket. Cook first at 375°F for 10 minutes. Then add the sauce and return them to the air fryer for 5 more minutes.

Nutrition

Calories: 277kcal | Carbohydrates: 38g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 24mg | Sodium: 1061mg | Potassium: 465mg | Fiber: 4g | Sugar: 6g | Vitamin A: 411IU | Vitamin C: 71mg | Calcium: 122mg | Iron: 3mg

Sun Dried Tomato Pasta

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This Sun Dried Tomato Pasta is creamy, smooth, and delicious. Made with these sweet-tart tomatoes, garlic, and cashews, this pasta dish is full of flavor and surprisingly easy to make.

Sun Dried Tomato Pasta in a skillet

Sun Dried Tomato Pasta is such a tasty and filling dish. It's made with some intensely flavored ingredients as well creamy elements that make this vegan sauce so scrumptious. The cashews and coconut milk give great texture to the pasta sauce. And the sun dried tomatoes, which are a potent version of this fruit, have a strong sweetness as well as tart flavor. These ingredients all come together to make a really yummy meal.

This dish is also rather easy. Taking the time to soak and blend the sauce basics, you can have this Sun Dried Tomato Pasta plated and on your table in about half an hour. It's simple and delicious, and your family is going to love it. Let's look more closely at the flavorful ingredients you'll be working with.

Main Ingredients

  • Pasta. Use any pasta you like. I used penne.
  • Sun Dried Tomatoes. Use store-bought or make them yourself.
  • Cashews. Raw cashews are needed here.
  • Garlic. Adds lots of flavor.
  • Nutritional yeast. This adds a nice cheesy flavor. But you can skip it, if you want.
  • Coconut Milk. Or use unsweetened oat milk creamer or just oat milk.
  • Spices. Salt, pepper, and red pepper flakes.

How to Make Sun Dried Tomato Pasta

1. Place the sun dried tomatoes, cashews, and a garlic clove into a smoothie cup, along with about 2 cups of boiling water, and soak for 15 minutes.

soaking the nuts and tomatoes

2. In the meantime, bring a large pot of salted water to a boil and start cooking the pasta, according to the package instructions. (It's best to add the pasta to the boiling water right before you start blending the sauce).

3. When the sauce ingredients have soaked, drain the liquid, and add 1 cup of clean water to it. Then add in the coconut milk, nutritional yeast, and spices. Process everything until very smooth.

blending the sauce

4. Pour the sauce into a skillet and cook on low heat, just until heated through.

heating the sauce

5. Add the drained pasta to the sauce and stir well. Use some reserved pasta water to thin the sauce, if necessary.

adding the pasta
Sun Dried Tomato Pasta on a wooden spoon

Tips for the best Sun Dried Tomato Pasta

  • Timing is everything. Time the sauce and pasta just right to serve this dish at its best. Add the pasta to the boiling water right before you start blending the sauce, so the sauce will warm as the pasta cooks.
  • Don't rinse the pasta. Despite the familiar advice to rinse your pasta, in this case, only drain it once it's cooked. The starch on the outside of the pasta will help the sauce adhere to it better.
  • Reserve some pasta water. It may not be necessary, but hold onto some of the pasta water to thin the sauce if it's too thick. The water will be hot, flavored, and starchy, mixing well with the sun dried tomato sauce.

Add-ins and Substitutions

  • Use different milk. You can use any milk you like, from coconut milk to oat milk, or even almond milk. Just go with unsweetened.
  • Try this dish with more spice. If you like your pasta with a kick, add in some more red pepper flakes, include some chipotles in the sauce, or add a dash of cayenne pepper.
  • Add some vegetables. This Sun Dried Tomato Pasta would be delicious with some vegetables in it, like Simple Roasted Broccoli., mushrooms, red peppers, or anything you like.
  • Add some protein. If you like your pasta with some "meat," add in some soy sausage or your favorite vegan protein to make the dish even more filling.

How to Store and Reheat

You can store any leftover Sun Dried Tomato Pasta in the refrigerator in an airtight container for 3-4 days. To reheat it, just place it back on the stovetop and warm through, adding some more coconut milk if the sauce has gotten too thick in the fridge.

What to Serve this with

Sun Dried Tomato Pasta is, of course, delicious on its own. But you can also enjoy it with a salad on the side, like this Napa Cabbage Salad with Corn, or with a soup, such as Easy Lemon Lentil Soup. Serve a veggie dish with it, like some Vegan Stuffed Peppers or Cauliflower Steaks with Chermoula Sauce. Or for a protein-packed grain, try this Mushroom Couscous alongside the pasta.

Sun Dried Tomato Pasta on a plate

This Sun Dried Tomato Pasta is absolutely delicious and sure to become a family favorite. Easy, flavorful, and versatile, it's just what you've been craving.

More tasty pasta recipes:

Sun-Dried Tomato Pasta

This Sun-Dried Tomato Pasta is creamy, smooth, and delicious. Made with these sweet-tart tomatoes, garlic, and cashews, this pasta dish is full of flavor and surprisingly easy to make.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Soaking Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 568kcal
Author: Tania Sheff

Ingredients

  • 16 oz. penne, or other pasta
  • 2 oz. sun-dried tomatoes
  • 1 oz. cashews
  • 1 large garlic clove, peeled
  • 1 cup clean water
  • ½ cup full-fat coconut milk
  • 1 tbsp. nutritional yeast
  • ¼ tsp. sea salt
  • ¼ tsp. pepper
  • ⅛ tsp. red pepper flakes

Instructions

  • Place the sun dried tomatoes, cashews, and a garlic clove into a smoothie cup, along with about 2 cups of boiling water, and soak for 15 minutes.
  • In the meantime, bring a large pot of salted water to a boil and start cooking the pasta, according to the package instructions. (It's best to add the pasta to the boiling water right before you start blending the sauce).
  • When the sauce ingredients have soaked, drain the liquid, and add 1 cup of clean water to it. Then add in the coconut milk, nutritional yeast, and spices. Process everything until very smooth.
  • Pour the sauce into a skillet and cook on low heat, just until heated through.
  • Add the drained pasta to the sauce and stir well. Use some reserved pasta water to thin the sauce, if necessary.

Video

Notes

Tips for the best Sun Dried Tomato Pasta

  • Timing is everything. Time the sauce and pasta just right to serve this dish at its best. Add the pasta to the boiling water right before you start blending the sauce, so the sauce will warm as the pasta cooks.
  • Don't rinse the pasta. Despite the familiar advice to rinse your pasta, in this case, only drain it once it's cooked. The starch on the outside of the pasta will help the sauce adhere to it better.
  • Reserve some pasta water. It may not be necessary, but hold onto some of the pasta water to thin the sauce if it's too thick. The water will be hot, flavored, and starchy, mixing well with the sun dried tomato sauce.

How to Store and Reheat

You can store any leftover Sun Dried Tomato Pasta in the refrigerator in an airtight container for 3-4 days. To reheat it, just place it back on the stovetop and warm through, adding some more coconut milk if the sauce has gotten too thick in the fridge.

Nutrition

Calories: 568kcal | Carbohydrates: 98g | Protein: 21g | Fat: 11g | Saturated Fat: 6g | Sodium: 168mg | Potassium: 932mg | Fiber: 7g | Sugar: 9g | Vitamin A: 171IU | Vitamin C: 6mg | Calcium: 50mg | Iron: 4mg

Quick Cabbage Steaks

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Easy and delicious, these Quick Cabbage Steaks are perfect for lunch, dinner, or a snack. Flavored with spices, each one is coated with ketchup and mayo for a tasty finish.

Quick Cabbage Steaks on a plate

Baked cabbage is a delicious ingredient that is perfect for highlighting other flavors. Since it is so mild on its own, baking it with flavorful ingredients results in some tasty dishes. These Quick Cabbage Steaks are just a few simple ingredients, but they taste great and have a really nice texture. You can enjoy them as a side dish for larger meals or on their own for small meals and snacks.

Quick Cabbage Steaks are convenient and easy. With just a handful of ingredients, most of which are probably in your kitchen right now, you can prep this dish in minutes. Set these cabbage steaks in the oven and work on other things while they bake to perfection. Sweet ketchup, tangy and creamy vegan mayo, and garlic powder give these Quick Cabbage Steaks all the flavor you could want. Let's look at the ingredients you'll be using in more detail.

What you'll need

  • Cabbage. Green cabbage is best for this dish, but you could also use red cabbage if you want.
  • Vegan Mayo. I always make a homemade vegan mayo. Of course, you can use store-bought vegan mayo as well.
  • Ketchup. For sweet flavor.
  • Spices. Salt, pepper, and garlic powder.

How to make these Cabbage Steaks

1. Cut the stems off the cabbage heads and then cut each one in half, then in half again. You should have four flat discs of cabbage that are about ¾ to 1 inch thick from each head.

cutting the cabbage into steaks

2. Place the cabbage steaks on a baking sheet that is lined with parchment paper or a silicone mat, allowing some space between each one for even cooking. Season the cabbage steaks with salt, pepper, and garlic powder.

seasoning the cabbage steaks

3. Spread a spoonful or two of mayo on top, generously covering the cabbage steak.

spreading the mayo

4. Add some ketchup and spread it as well, allowing the ketchup to mix with the mayo.

spreading the ketchup

5. Bake at 425°F for about 35-45 minutes, depending on the variety of cabbage used and how you like the cabbage done. Garnish with fresh parsley and serve hot.

Quick Cabbage Steaks close up shot

Tips for the Best Quick Cabbage Steaks

  • Choose the best cabbage. When buying cabbage, look for ones that have firm heads that are large and dense. They should be heavy for their size and not have any bruises or cracks on their bright green leaves.
  • Space the cabbage on the baking sheet pan. For even cooking on all sides of the cabbage steaks, make sure there is a bit of space left between each one during the cooking process.
  • Cook times depend on thickness. I cut my cabbage steaks ¾-1 inch in thickness. If yours came out thicker or thinner, remember to adjust the cook time to avoid undercooked or soggy, overcooked cabbage.

Flavor Variations

  • Lemon juice, garlic powder, and fresh dill. For a bright, fresh flavor.
  • Coconut milk, tahini, Dijon mustard, and sesame seeds. A nice mix of sesame and sweetness.
  • Mustard, balsamic vinegar, garlic powder, and agave/maple syrup. Sweet and tangy.
  • Lime juice, garlic powder, and avocado. Creamy and citrusy.

How to Store and Reheat

Store any leftovers in an airtight container in the refrigerator for 3-4 days. You can reheat them in the oven at 350°F for about 5 minutes.

What to Serve these Cabbage Steaks with

  1. As is. These Quick Cabbage Steaks make a great snack, so enjoy them on their own.
  2. Atop pasta. These taste great with your favorite pasta, or this Creamy Lemon Spaghetti. Try them with this tasty Mushroom Couscous.
  3. With grains or beans. Rice, bulgur, quinoa, or any other grain that you enjoy. I served these with these Mashed Beans this time around.
  4. Alongside vegetables. A side dish of Garlic Smashed Potatoes or my Best Vegan Mashed Potatoes would be wonderful.
Quick Cabbage Steaks on a plate with mashed beans on the side

These delicious and quick Cabbage Steaks are perfect for any meal and are so simple, you can make them anytime. Throw them together for an easy dinner on a busy night, or serve them as part of a larger meal. However you enjoy them, I hope you love their great flavor and texture as much as I do.

You'll also love these tasty cabbage recipes:

Quick Cabbage Steaks

Easy and delicious, these Quick Cabbage Steaks are perfect for lunch, dinner, or a snack. Flavored with spices, each one is coated with ketchup and mayo for a tasty finish.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 steaks
Calories: 192kcal
Author: Tania Sheff

Ingredients

  • 2 medium cabbage heads
  • 1 tsp. salt or to taste
  • ½ tsp. pepper or to taste
  • ½ tbsp. garlic powder or to taste
  • 6 tbsp. vegan mayo (use more if needed)
  • 6 tbsp. ketchup

Instructions

  • Cut the stems off the cabbage heads and then cut into flat discs that are about ¾ to 1 inch thick. You should have about 3 "steaks" per each cabbage. Reserve the leftover for other recipes.
  • Place the cabbage steaks on a baking sheet that is lined with parchment paper or a silicone mat. Season the cabbage steaks with salt, pepper, and garlic powder.
  • Spread a spoonful or two of mayo on top, generously covering the cabbage steak.
  • Add some ketchup (about 1 tablespoon per "steak") and spread it as well, allowing the ketchup to mix with the mayo.
  • Bake at 425°F for about 35-45 minutes, depending on the variety of cabbage used and how you like the cabbage done. Garnish with fresh parsley and serve hot.

Video

Notes

What to Serve these Cabbage Steaks with

  1. As is. These Quick Cabbage Steaks make a great snack, so enjoy them on their own.
  2. Atop pasta. These taste great with your favorite pasta, or this Creamy Lemon Spaghetti. Try them with this tasty Mushroom Couscous.
  3. With grains or beans. Rice, bulgur, quinoa, or any other grain that you enjoy. I served these with these Mashed Beans this time around.
  4. Alongside vegetables. A side dish of Garlic Smashed Potatoes or my Best Vegan Mashed Potatoes would be wonderful.

Nutrition

Calories: 192kcal | Carbohydrates: 24g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 592mg | Potassium: 581mg | Fiber: 8g | Sugar: 13g | Vitamin A: 375IU | Vitamin C: 111mg | Calcium: 126mg | Iron: 2mg

Creamy Vegetable Soup

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This Creamy Vegetable Soup is full of great flavor and texture. You'll love the chunky potatoes, green beans, creamy broth, and seasoned veggies in this delicious dish.

Creamy Vegetable Soup on a spoon

This Creamy Vegetable Soup is perfect for lunch, dinner, or anytime you want something warm on a cold day. Seasoned perfectly and cooked until the vegetables are tender, this soup is creamy and rich. But we leave some chunks of potato, corn, and green beans to add to the satisfying texture of this healthy soup. With lots of vitamins and minerals, as well as healthful turmeric, it is a great addition to your recipe collection. Let's look at the ingredients.

What you'll need

  • Olive oil. Or any other kind. You can also saute the veggies in a little bit of veggie broth, if you are avoiding oil.
  • Onion. White or yellow for a milder flavor.
  • Celery. For flavor and texture.
  • Garlic. Great pungent flavor.
  • Carrots. Adds some sweetness.
  • Potatoes. Any type will work, such as russet or Yukon gold.
  • Vegetable Broth. If you use low-sodium broth, you may need to add some extra salt. Mine is fully seasoned, so I did not add any extra salt. I used Better Than Bouillon, No Chicken Base to make my broth.
  • Corn. Fresh or frozen.
  • Green Beans. Fresh or frozen.
  • Coconut Milk. You can use unsweetened oat creamer or oat milk instead.
  • Spices. Salt, pepper, and turmeric (for color).
  • Parsley. To garnish

How to Make this Vegetable Soup

1. In a large pot, saute the chopped onion and celery in olive oil, over medium heat for about 5 minutes.

cooking onion and celery

2. Add the garlic and cook for another minute.

adding garlic

3. At this point, add the diced potatoes, carrots, and the veggie broth. Bring everything to a boil, cover the pot with a lid, and cook for about 25 minutes, until the veggies are tender.

adding potatoes and carrots

4. With an immersion blender, puree the soup halfway through, leaving some pieces of carrots and potatoes whole.

using blender to puree the soup

5. Now add the corn, green beans, coconut milk, salt, pepper, and turmeric. Stir, and simmer for 10 minutes. Serve hot, garnished with parsley.

adding coconut milk

Tips for the best Vegetable Soup

  • Dice the vegetables evenly. To ensure that the vegetables cook evenly and there are no hard, undercooked potato chunks or carrots, keep your cuts uniform. This will help with the overall texture of the soup.
  • Saute the celery and onion first. Cooking the vegetables in stages enables each to cook just enough for the best texture and flavor. The celery and onion become soft and flavorful by sauteing them first.
  • Only blend halfway through. Unless you want a completely pureed soup, only use the immersion blender until half the soup is smooth. You want to leave some chunks for texture.

Add-ins and Substitutes

  • Substitute other vegetables. Add other favorites, like asparagus, pepper, spinach, or leeks, to this Creamy Vegetable Soup.
  • Add some protein. Vegan proteins or cubed tofu can be added at the end of the cooking process for a more filling soup.
  • Add other spices. Garlic powder, red chili flakes, oregano, and curry powder are all options to add to this recipe.
  • Try some fresh herbs. For a bright, fresh flavor, finish this vegetable soup off with some fresh dill, chives, or basil.
Creamy Vegetable Soup on a ladle

How to Store and Reheat

You can store this Creamy Vegetable Soup in an airtight container in the refrigerator for up to 5 days. You can also freeze it in a mason jar or other tightly lidded container or freezer bag once it has cooled (leaving an inch of space to allow for expansion). Frozen, the soup will last for about 4-6 months. When you reheat it, thaw the soup overnight and warm it on the stove, stirring until it re-emulsifies (the potatoes can get grainy when frozen).

What to Serve this soup with

Creamy Vegetable Soup in a white bowl

Enjoy this delicious Creamy Vegetable Soup any way you like, and serve it up for a warming lunch or dinner. You'll love the great flavors and smooth texture, with chunks of your favorite veggies in every bite!

More tasty soup recipes to try:

Creamy Vegetable Soup

This Creamy Vegetable Soup is full of great flavor and texture. You'll love the chunky potatoes, green beans, creamy broth, and seasoned veggies in this delicious dish.
5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 325kcal
Author: Tania Sheff

Ingredients

  • 3 tbsp. olive oil
  • 1 medium onion, diced
  • 2 celery stalks, diced
  • 2 garlic cloves, minced
  • 2 medium carrots, peeled and diced
  • 4 medium potatoes, peeled and cubed (about 1 ½ lbs.)
  • 4 cups vegetable broth see notes
  • 1 ½ cups frozen corn
  • 1 ½ cups frozen green beans
  • 1 cup full-fat coconut milk see notes
  • ½ tsp. salt or to taste
  • ¼ tsp. pepper or to taste
  • ½ tsp. turmeric (for color) optional
  • parsley, to garnish

Instructions

  • In a large pot, saute the chopped onion and celery in olive oil, over medium heat for about 5 minutes.
  • Add the garlic and cook for another minute.
  • At this point, add the diced potatoes, carrots, and the veggie broth. Bring everything to a boil, cover the pot with a lid, and cook for about 25 minutes, until the veggies are tender.
  • With an immersion blender, puree the soup halfway through, leaving some pieces of carrots and potatoes whole.
  • Now add the corn, green beans, coconut milk, salt, pepper, and turmeric. Stir, and simmer for 10 minutes. Serve hot, garnished with parsley.

Video

Notes

Tips for the best Vegetable Soup

  • Dice the vegetables evenly. To ensure that the vegetables cook evenly and there are no hard, undercooked potato chunks or carrots, keep your cuts uniform. This will help with the overall texture of the soup.
  • Saute the celery and onion first. Cooking the vegetables in stages enables each to cook just enough for the best texture and flavor. The celery and onion become soft and flavorful by sauteing them first.
  • Only blend halfway through. Unless you want a completely pureed soup, only use the immersion blender until half the soup is smooth. You want to leave some chunks for texture.

How to Store and Reheat

You can store this Creamy Vegetable Soup in an airtight container in the refrigerator for up to 5 days. You can also freeze it in a mason jar or other tightly lidded container or freezer bag once it has cooled (leaving an inch of space to allow for expansion). Frozen, the soup will last for about 4-6 months. When you reheat it, thaw the soup overnight and warm it on the stove, stirring until it re-emulsifies (the potatoes can get grainy when frozen).

Nutrition

Calories: 325kcal | Carbohydrates: 44g | Protein: 6g | Fat: 16g | Saturated Fat: 8g | Sodium: 819mg | Potassium: 973mg | Fiber: 6g | Sugar: 5g | Vitamin A: 3932IU | Vitamin C: 38mg | Calcium: 51mg | Iron: 3mg

Simple Mashed Beans

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These Simple Mashed Beans are a quick and easy recipe that can be used as a side dish or on tacos and burritos. This healthy, protein-packed alternative to refried beans is so tasty.

Mashed Beans on a white plate

This recipe for Simple Mashed Beans makes a healthy dip or side dish. Made with white beans, which are packed with protein, iron, and fiber, this dish is cooked with flavorful stock that's been seasoned with garlic and cumin. If you like using refried beans, these Simple Mashed Beans make a great alternative. Vegan, low in fat, gluten-free, and delicious, this recipe is much tastier than anything that can be found in a can.

While most canned refried beans are made with preservatives and sometimes animal lard, this homemade version is completely vegan, has simple ingredients that are often on hand, and is totally scrumptious. Bring this recipe out any time you like, but it's especially fun for Cinco de Mayo or for a fun Taco Tuesday night at home. Let's take a look at what you'll be using to make these Simple Mashed Beans.

What you'll need

  • Beans. It's best to use white beans, such as navy beans or baby lima beans.
  • Veggie stock. I used Better Than Bouillon, No Chicken Base to make my broth.
  • Garlic. I prefer using fresh garlic, but garlic powder can be used instead (about ½ tsp.)
  • Cumin. Just adds a nice hint of aroma and flavor.
  • Plant Butter. Optional. You can use a little bit of oil instead, or skip this ingredient altogether, if you are following a low fat diet.
  • Salt & Pepper. To taste.

How to Make Mashed Beans

1. Place all of the ingredients, except for the plant butter, into a medium-sized sauce pan and simmer for about 10 minutes, until most of the liquid evaporates and gets absorbed by the beans.

adding stock to the beans

2. Turn off the heat and add the plant butter. Then mash the beans with a potato masher until smooth.

mashing the beans

3. To serve, drizzle with some melted plant butter and garnish with parsley.

drizzling the butter on top

Add-ins and Substitutions

  • Give it a citrus kick. These beans can be simmered with some lime juice to give them a tasty citrus flavor. Fresh-squeezed is always better than concentrate for taste.
  • Make it spicy. This recipe isn't spicy, but you can easily make it hotter. Use cayenne pepper, chili powder, or garnish with sliced jalapenos or diced green chiles for some kick.
  • Substitute different beans. I like this recipe with white beans, but you could also use pinto beans or black beans here. The flavor and texture will be a little different, but still tasty.
  • Add some herbs. If you want your Simple Mashed Beans to have an herbaceous flavor, then try some thyme, rosemary, oregano, sage, or any other favorite.

What to serve these beans with

Simple Mashed Beans are great to eat on their own because they have so much flavor cooked into them. But they also make great dips and sides to include in other dishes. Try these beans as a dip for vegetables, like broccoli or carrots, tortilla chips, or as part of a nacho plate. Tacos, burritos, taco pizza, and enchiladas can be made with this vegan dish as the main protein. Lettuce wraps are also delicious with Simple Mashed Beans and some diced tomatoes and vegan cheese.

How to Store and Reheat

To store these Simple Mashed Beans, place them in an airtight container in the refrigerator for up to 5 days. You can warm them up on the stovetop or microwave. If they are a little dry from the fridge, you can add a splash of vegetable stock or a pat of vegan butter to melt and mix in to the beans as they warm.

This recipe for Simple Mashed Beans is a great staple to have on hand. Simple, healthy ingredients come together into this really flavorful vegan side that can be used for lunches, dinners, and snacks. It's fun and tasty and great for parties or buffet tables. Best of all, you can feel great about eating this healthy homemade snack and serving it to others. Make it as is or tweak the recipe to fit your preferences, and you'll be glad to have this simple and versatile staple on hand.

More tasty recipes to try:

Simple Mashed Beans

These Simple Mashed Beans are a quick and easy recipe that can be used as a side dish or on tacos and burritos. This healthy, protein-packed alternative to refried beans is so tasty.
0 from 0 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 208kcal
Author: Tania Sheff

Ingredients

  • 2 cans white beans (about 820 gr).
  • ¾ cup veggie stock
  • 2 garlic cloves, minced
  • ½ tsp. cumin powder
  • ¼ tsp. salt or to taste
  • ¼ tsp. pepper or to taste
  • 1 tbsp. plant butter (plus extra to garnish)

Instructions

  • Place all of the ingredients, except for the plant butter, into a medium-sized sauce pan and simmer for about 10 minutes, until most of the liquid evaporates and gets absorbed by the beans.
  • Turn off the heat and add the plant butter. Then mash the beans with a potato masher until smooth.
  • To serve, drizzle with some melted plant butter and garnish with parsley.

Video

Notes

Add-ins and Substitutions

  • Give it a citrus kick. These beans can be simmered with some lime juice to give them a tasty citrus flavor. Fresh-squeezed is always better than concentrate for taste.
  • Make it spicy. This recipe isn't spicy, but you can easily make it hotter. Use cayenne pepper, chili powder, or garnish with sliced jalapenos or diced green chiles for some kick.
  • Substitute different beans. I like this recipe with white beans, but you could also use pinto beans or black beans here. The flavor and texture will be a little different, but still tasty.
  • Add some herbs. If you want your Simple Mashed Beans to have an herbaceous flavor, then try some thyme, rosemary, oregano, sage, or any other favorite.

    How to Store and Reheat

    To store these Simple Mashed Beans, place them in an airtight container in the refrigerator for up to 5 days. You can warm them up on the stovetop or microwave. If they are a little dry from the fridge, you can add a splash of vegetable stock or a pat of vegan butter to melt and mix in to the beans as they warm.

Nutrition

Calories: 208kcal | Carbohydrates: 33g | Protein: 12g | Fat: 4g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 331mg | Potassium: 723mg | Fiber: 8g | Sugar: 1g | Vitamin A: 196IU | Vitamin C: 1mg | Calcium: 123mg | Iron: 5mg

Mushroom Couscous

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This Mushroom Couscous is deliciously savory, but also has the bright flavors of fresh herbs and lemon. This recipe makes a great side dish or main course at any meal.

Mushroom Couscous in a skillet

Mushroom Couscous is a great staple meal to serve at dinner or lunch, whether on the side or as the main course. It's elegant, but simple. The Baby Bella mushrooms are very flavorful and add a satisfying "meatiness" to the dish. With flavorful vegetables, citrusy lemon zest, and fresh dill, this couscous is very tasty and goes well with lots of other dishes.

This recipe is also great because it only requires a few produce items and some pantry staples, so you can put it together on busy nights when you need something filling and flavorful to put on the table. Let's take a look at the ingredients you'll need for this Mushroom Couscous.

What you'll need

  • Mushrooms. I like using Baby Bella mushrooms the most. White button mushrooms could also be used instead.
  • Olive Oil. Or any other oil that you like.
  • Onion. Any kind you like.
  • Garlic.
  • Couscous. Use Moroccan couscous. Pearl couscous won't work in this recipe.
  • Veggie Broth. I used Better Than Bouillon, No Chicken Base to make my broth.
  • Fresh Dill. Or other herbs (such as parsley or basil) that you like.
  • Lemon Zest. Adds a nice touch to the dish.
  • Salt and Pepper. To taste.

How to make it

1. In a large skillet, cook the diced onion and mushrooms in olive oil, over medium heat, until all of the liquid has evaporated and the mushrooms have started to brown.

cooking the mushrooms

2. Remove half of the mushrooms from the skillet and reserve for later.

reserving half of the mushrooms for later

3. Add the garlic to the skillet and cook for 1 minute. Then add the couscous, salt, pepper, and veggie broth.

adding couscous and broth

4. Bring the broth to a boil, cover it with a lid, and then turn off the heat. Let it rest for 5 minutes.

cooking couscous

5. Open the lid and add the reserved mushrooms back in. Then add the fresh dill and lemon zest. Stir everything together well. Serve.

adding dill and lemon zest
Mushroom Couscous on a wooden spoon

Pro Tips

  • Use Moroccan couscous. This recipe requires Moroccan couscous because they are much smaller than pearl couscous and cook a lot faster.
  • Reserve some of the mushrooms. Don't skip the step for reserving some of the mushrooms because they add a lot of flavor and body to this dish when they're added back in at the end. They also make it look prettier.
  • Add the dill and lemon zest last. Doing this when everything else is done cooking allows the flavors to stay fresh and strong, and also keeps their colors bright.

Add-ins and Substitutions

  • Add white wine. For added flavor, you could add a splash of white wine to this couscous. The alcohol will cook off, but the flavor remains.
  • Substitute herbs. While I like this dish with fresh dill, you could also use Italian seasoning, parsley, basil, or any other fresh herb that you enjoy.
  • Add other vegetables. Spinach, tomatoes, and peas are just some of the options you could try in this Mushroom Couscous.

How to Store and Reheat

If you have leftovers of this Mushroom Couscous, place them in a container with a tight lid and refrigerate them for up to 3 days. You can reheat them in the microwave until warmed through, or just eat them cold from the fridge if you like.

What to Serve with Mushroom Couscous

Mushroom Couscous on a plate

This Mushroom Couscous is such a scrumptious and flavorful recipe. It goes well with so many dishes and is versatile enough for any palate. Try it and tweak it to make it work for you. But no matter how you make it, this Mushroom Couscous is surely going to be a hit with everyone you serve it to.

More tasty mushroom recipes to try:

Mushroom Couscous

This Mushroom Couscous is deliciously savory, but also has the bright flavors of fresh herbs and lemon. This recipe makes a great side dish or main course at any meal.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 302kcal
Author: Tania Sheff

Ingredients

  • 3 tbsp. olive oi
  • 1 lb. mushrooms, sliced
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 1 cup Moroccan couscous
  • 1 ½ cup vegetable broth
  • ¼ cup fresh dill, chopped
  • ½ tsp. lemon zest
  • ¼ tsp. salt or to taste
  • ¼ tsp. pepper or to taste

Instructions

  • In a large skillet, cook the diced onion and mushrooms in olive oil, over medium heat, until all of the liquid has evaporated and the mushrooms have started to brown.
  • Remove half of the mushrooms from the skillet and reserve for later.
  • Add the garlic to the skillet and cook for 1 minute. Then add the couscous, salt, pepper, and veggie broth.
  • Bring the broth to a boil, cover it with a lid, and then turn off the heat. Let it rest for 5 minutes.
  • Open the lid and add the reserved mushrooms back in. Then add the fresh dill and lemon zest. Stir everything together well. Serve.

Video

Notes

Pro Tips

  • Use Moroccan couscous. This recipe requires Moroccan couscous because they are much smaller than pearl couscous and cook a lot faster.
  • Reserve some of the mushrooms. Don't skip the step for reserving some of the mushrooms because they add a lot of flavor and body to this dish when they're added back in at the end. They also make it look prettier.
  • Add the dill and lemon zest last. Doing this when everything else is done cooking allows the flavors to stay fresh and strong, and also keeps their colors bright.

Add-ins and Substitutions

  • Add white wine. For added flavor, you could add a splash of white wine to this couscous. The alcohol will cook off, but the flavor remains.
  • Substitute herbs. While I like this dish with fresh dill, you could also use Italian seasoning, parsley, basil, or any other fresh herb that you enjoy.
  • Add other vegetables. Spinach, tomatoes, and peas are just some of the options you could try in this Mushroom Couscous.

Nutrition

Calories: 302kcal | Carbohydrates: 41g | Protein: 9g | Fat: 12g | Saturated Fat: 2g | Sodium: 485mg | Potassium: 491mg | Fiber: 4g | Sugar: 4g | Vitamin A: 417IU | Vitamin C: 7mg | Calcium: 29mg | Iron: 1mg

Carrot Pasta Sauce

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This Carrot Pasta Sauce is smooth and creamy, and it goes perfectly with any pasta. It has a sweet and savory flavor that you'll find completely irresistible.

Carrot Pasta Sauce in a skillet

This Carrot Pasta Sauce is a great alternative to tomato-based sauces, especially when you are looking for something creamy to toss your pasta in. This pureed sauce has a wonderful texture thanks to the cashews that are blended in with the other ingredients. And while the carrots, onion, and garlic give the sauce plenty of flavor, the addition of miso paste really levels this sauce up. Sweet, savory, and salty, it adds so much depth of flavor.

This Carrot Pasta Sauce is simple and delicious. You can make as much as you need or prepare some for later. This creamy sauce can be made ahead and frozen so you can use it whenever you get the urge for a yummy bowl of pasta. Let's take a look at some of the tasty ingredients you'll be using.

What you'll need

  • Carrots. Of course, you want some great tasting carrots.
  • Onion.
  • Garlic.
  • Olive Oil. Or any other kind of oil that you choose.
  • Veggie Broth.
  • Cashews. These add some texture to the sauce. Make sure you use raw cashews though.
  • Miso Paste. You can skip this if you don't have any, but it does bring a lot of flavor and makes this sauce complete.
  • Salt, Pepper, Red Pepper Flakes.

How to make it

1. In a medium pot, saute the diced onion in olive oil for about 5 minutes, until it just starts to brown.

cooking onions in oil

2. Add the garlic and cook for another minute.

cooking garlic

3. Then add the sliced carrots, cashews, and veggie broth. Bring it to a boil and cook, covered with a lid, for about 15-20 minutes, until the carrots are nice and soft.

cooking carrots

4. Transfer everything to a blender, add salt, pepper, red pepper flakes, and miso paste and process until very smooth.

blending the sauce

5. Mix the Carrot Pasta Sauce with the hot pasta of choice. Heat everything through and use hot pasta water to thin the sauce, if needed.

Carrot Pasta Sauce close up shot

How to Choose the best Carrots

Choosing great carrots is important for having the tastiest sauce, so here are a few pointers. When you are looking for carrots, choose ones that are firm and plump, without any little strings at the bottom (these are called rootlets). You want a bright orange color, so avoid pale or gnarled ones. If you can find some that are in bunches, with their leafy green tops still attached, those would be a good choice for this Carrot Pasta Sauce.

Pro Tips for delicious Carrot Pasta Sauce

  • Use a high-powered blender. Because you want a smooth sauce in the end, make sure your blender is powerful enough to fully puree the carrots and cashews in this recipe.
  • Salt the pasta water. Salting the boiling water that you cook the pasta in will make a difference when you add the pasta and sauce together. Always salt to taste.
  • Never rinse your pasta. This creamy Carrot Pasta Sauce will not stick to the pasta if you rinse the pasta after cooking. The starch will help it adhere and make it easier to eat.
  • Thin the sauce as needed. If the sauce is on the thick side and you prefer it looser, use some of the hot pasta water to thin it out. This will also boost the flavor a bit.

How to Store and Reheat

To store leftover Carrot Pasta Sauce, place it in an airtight container in the refrigerator. It will stay fresh for 2-3 days. You can also freeze it for future use. Just pour the sauce into an ice cube tray and freeze. Then place the sauce cubes in a freezer bag and use as many as you need, thawing them in the fridge overnight. They will last for a month in the freezer.

What to Serve this with

Once you've tossed the Carrot Pasta Sauce with your favorite pasta, you can serve it with a delicious Napa Cabbage Salad with Corn or some Easy Lemon Lentil Soup. If you like crusty bread, plate a few slices with some vegan butter. Or add some vegetables to the table, like Simple Roasted Broccoli and Roasted Cabbage Steaks.

Carrot Pasta Sauce on a white plate

This Carrot Pasta Sauce is such a flavorful addition to any pasta dinner. It's simple, convenient, and delicious. I hope you enjoy the smooth texture and savory-sweet flavors of this awesome recipe.

More tasty pasta recipes to try:

Carrot Pasta Sauce

This Carrot Pasta Sauce is smooth and creamy, and it goes perfectly with any pasta. It has a sweet and savory flavor that you'll find completely irresistible.
5 from 3 votes
Print Pin Rate
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 577kcal
Author: Tania Sheff

Ingredients

  • 2 tbsp. olive oil
  • ½ medium onion, diced
  • 4 garlic cloves, minced
  • 3 medium carrots, peeled and sliced
  • ¼ cup cashews
  • 2 cups veggie broth
  • 1 ½ tbsp. white miso paste
  • ¼ tsp. salt or to taste
  • ¼ tsp. pepper or to taste
  • ⅛ tsp. red pepper flakes or to taste
  • 16 oz. pasta of choice

Instructions

  • In a medium pot, saute the diced onion in olive oil for about 5 minutes, until it just starts to brown.
  • Add the garlic and cook for another minute.
  • Then add the sliced carrots, cashews, and veggie broth. Bring it to a boil and cook, covered with a lid, for about 15-20 minutes, until the carrots are nice and soft.
  • Transfer everything to a blender, add salt, pepper, red pepper flakes, and miso paste and process until very smooth.
  • Mix the Carrot Pasta Sauce with the hot pasta of choice. Heat everything through and use hot pasta water to thin the sauce, if needed.

Video

Notes

Pro Tips for delicious Carrot Pasta Sauce

  • Use a high-powered blender. Because you want a smooth sauce in the end, make sure your blender is powerful enough to fully puree the carrots and cashews in this recipe.
  • Salt the pasta water. Salting the boiling water that you cook the pasta in will make a difference when you add the pasta and sauce together. Always salt to taste.
  • Never rinse your pasta. This creamy Carrot Pasta Sauce will not stick to the pasta if you rinse the pasta after cooking. The starch will help it adhere and make it easier to eat.
  • Thin the sauce as needed. If the sauce is on the thick side and you prefer it looser, use some of the hot pasta water to thin it out. This will also boost the flavor a bit.

Nutrition

Calories: 577kcal | Carbohydrates: 97g | Protein: 18g | Fat: 13g | Saturated Fat: 2g | Sodium: 839mg | Potassium: 503mg | Fiber: 6g | Sugar: 8g | Vitamin A: 7946IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 2mg

Vegan Deviled Eggs

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These Vegan Deviled Eggs are a delicious variation on this classic appetizer. Made with potatoes, the creamy smooth filling is flavorful and has just the right texture.

Vegan Deviled Eggs on a grey plate

Deviled Eggs are a classic snack or appetizer served during Easter, as well as at other holidays and parties. Made with small "new" or "baby" potatoes that are similar to the shape of an egg, the insides are used to make a tasty, creamy filling. Fresh herbs are the final touch, adding even more flavor to these "eggs."

Vegan Deviled Eggs are both delicious and healthy. Made with vegan mayo, potatoes, Dijon mustard, and spices and herbs, this recipe offers simple and good-for-you ingredients in a tasty bite-sized package. It's also an easy recipe to follow and you can store these in the fridge to make time for other food preparations before a special dinner or celebration. These Vegan Deviled Eggs make the perfect appetizer or hors d'oeuvre. Let's look at the ingredients.

What you'll need

  • Potatoes. You'll need baby Yukon Gold potatoes or yellow creamer potatoes. “New” or “Baby” potatoes are the ideal size and shape for making vegan deviled eggs.
  • Vegan Mayo. I used homemade mayo. Of course, you can use store-bought mayo, too.
  • Mustard. I used Dijon mustard, but you can use whichever kind is your favorite.
  • Turmeric. This spice provides extra color.
  • Salt & Pepper. To taste.
  • Paprika & Fresh Dill. To garnish.

How to Make Vegan Deviled Eggs

1. Boil the potatoes in salted water until they’re just tender. This will take about 15 minutes, depending on their size.

boiling the potatoes

2. Peel the potatoes and slice them in half (reserve one potato to be used in the filling). Use a melon baller or a metal teaspoon to scoop out a hollow for the filling.

making a hole in a potato

3. Place the scooped flesh and the reserved potato into a small bowl. Mash them with potato masher until very smooth.

mashing the potatoes

4. Add the mayo, mustard, turmeric, salt, and pepper and mix everything well. (Because the potato mixture can vary in quantity due to the size of potatoes and the amount you scoop out, feel free to adjust the ingredient quantities to taste.)

making the filling

5. Using a teaspoon or a piping bag, fill the potato hollows with the "eggyolk" mixture.

filling the potatoes

6. Garnish with paprika and fresh dill or chives.

Vegan Deviled Eggs on a plate with dill on the background

Pro Tips

  • Potato skins on or off. Depending on your preference, you can either peel the potatoes or leave the skins on. I like them off, but it's up to you.
  • Use black salt. If possible, use black salt on your vegan deviled eggs. This sulphurous rock salt has a pungent scent similar to actual eggs, so if you have some, try it in this recipe.
  • Use fresh herbs. Whenever possible, use fresh herbs because they add a punch of color and flavor. These deviled eggs are best with some fresh dill and chives.
  • Be aware of your potato size. Since this can vary greatly, even within the same varieties, make sure you adapt your filling ingredients to taste if you have more or less mashed potato than I did.

How to Store them

Store these Vegan Deviled Eggs in the refrigerator for 3-5 days. It's best if they are in a tightly-lidded container that keeps out air and moisture.

Can these be frozen?

Yes, you can freeze these deviled eggs. However, the consistency may suffer over time if moisture or air gets into them. Make sure you are using an airtight container, or place the "eggs" in a ziplock bag with the air squished out within that container, to keep them fresh. They can be frozen for up to 3 months. Defrost them in the fridge overnight when you are ready.

Vegan Deviled Eggs close up shot

Vegan Deviled Eggs are the perfect start to any dinner or celebration. Bite-sized and tasty, they are classic appetizers that are always popular. This vegan version is truly delicious, with flavorful ingredients, a smooth and creamy filling, and the best egg substitute. You will love how the texture and shape of the potatoes work with this recipe, making these cute "eggs." I hope you'll love this deviled eggs recipe as much as I do and enjoy serving it to your family and friends.

More tasty recipes to try:

Vegan Deviled Eggs

These Vegan Deviled Eggs are a delicious variation on this classic appetizer. Made with potatoes, the creamy smooth filling is flavorful and has just the right texture.
4.67 from 3 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 "eggs"
Calories: 234kcal
Author: Tania Sheff

Ingredients

  • 13 baby Yukon Gold potatoes (or yellow creamer potatoes)
  • 6 tbsp. vegan mayo
  • 1 tbsp. mustard
  • ¼ tsp. turmeric
  • ¼ tsp. salt or to taste
  • ¼ tsp. pepper or to taste
  • paprika and fresh dill, to garnish

Instructions

  • Boil the potatoes in salted water until they’re just tender. This will take about 15 minutes, depending on their size.
  • Peel the potatoes and slice them in half (reserve one potato to be used in the filling). Use a melon baller or a metal teaspoon to scoop out a hollow for the filling.
  • Place the scooped flesh and the reserved potato into a small bowl. Mash them with potato masher until very smooth.
  • Add the mayo, mustard, turmeric, salt, and pepper and mix everything well. (Because the potato mixture can vary in quantity due to the size of potatoes and the amount you scoop out, feel free to adjust the ingredient quantities to taste.)
  • Using a teaspoon or a piping bag, fill the potato hollows with the "eggyolk" mixture.
  • Garnish with paprika and fresh dill or chives.

Video

Notes

Pro Tips

  • Potato skins on or off. Depending on your preference, you can either peel the potatoes or leave the skins on. I like them off, but it's up to you.
  • Use black salt. If possible, use black salt on your vegan deviled eggs. This sulphurous rock salt has a pungent scent similar to actual eggs, so if you have some, try it in this recipe.
  • Use fresh herbs. Whenever possible, use fresh herbs because they add a punch of color and flavor. These deviled eggs are best with some fresh dill and chives.
  • Be aware of your potato size. Since this can vary greatly, even within the same varieties, make sure you adapt your filling ingredients to taste if you have more or less mashed potato than I did.

How to Store them

Store these Vegan Deviled Eggs in the refrigerator for 3-5 days. It's best if they are in a tightly-lidded container that keeps out air and moisture.

Nutrition

Calories: 234kcal | Carbohydrates: 22g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Sodium: 295mg | Potassium: 494mg | Fiber: 3g | Sugar: 1g | Vitamin A: 7IU | Vitamin C: 22mg | Calcium: 18mg | Iron: 1mg

Vegan No Tuna Salad

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This Vegan No Tuna Salad has just the texture and flavor you'd expect - but with no tuna! It's a tasty mix of chickpeas, kelp, and spices, perfect for any sandwich or appetizer.

Vegan No Tuna Salad in a wrap

This No Tuna Salad is the perfect vegan version of a classic favorite. Mashed chickpeas give it mild flavor, and texture that mimics tuna. Vegan mayo, celery, and onion are always good add-ins to give the salad a little tasty crunch and moisture. Salt, pepper, and a couple of other spices are also flavor musts.

But what really makes this No Tuna Salad work is the kelp granules. These give it a seafood taste that is unmistakable. While you can skip this ingredient if you don't have any or just prefer to not use it, I really suggest trying it because it gives your Vegan No Tuna Salad authentic flavors. Let's look at some ingredient specifics.

What you'll need

  • Chickpeas. Use canned or cook them yourself.
  • Vegan Mayo. I always make a homemade vegan mayo (great way to use the aquafaba!). Of course, you can use store-bought vegan mayo as well.
  • Celery. The classic. Adds crunch and nice flavor.
  • Red Onion. Or regular onion words, too.
  • Kelp Granules. I buy this kelp online. Dulse Flakes work great, too. This is what adds the seafood flavor to the salad. However, you can skip it, if you'd like.
  • Spices. Garlic powder, paprika, salt, and black pepper.

How to make this No Tuna Salad

1. Mash the Chickpeas. Place the chickpeas into a medium bowl and roughly mash them with the back of a fork or a potato masher, until they reach the desired consistency (leave some chunks for texture).

mashing the chickpeas

2. Make the Salad. Add the chopped celery and onion, vegan mayo, kelp granules, and the spices to the chickpeas and mix well.

adding the ingredients to the bowl

3. Serve it! Make a sandwich, wrap, or lettuce boats with this Vegan No Tuna Salad.

Vegan No Tuna Salad in a bowl

Way to serve

Wrap or Sandwich. You can serve this Vegan No Tuna Salad on bread or insides of a tortilla. It goes really well with tomatoes, lettuce, pickles, and/or avocado for a filling and delicious meal.

Lettuce Boats. You can use your favorite lettuce, such as romaine, iceberg, or butter lettuce leaves, to create a lettuce boat to hold this No Tuna Salad. Then add some extra veggies on top for extra flavor.

As an appetizer. Slice cucumbers and top them with this salad to make them into cute bites to serve before a meal or on a buffet table. To brighten them up, top each with some fresh herbs.

Vegan No Tuna Salad on a sandwich

How to store

Vegan No Tuna Salad makes a great make ahead option because it tastes great days after. Place this salad in an airtight container and store it in the refrigerator. You can keep it in there for 5-6 days before serving.

Helpful Tips

Add extra crunch. This salad is even better with a little crunch to complement the creaminess. Try roasted sunflower seeds to add great taste and texture to this No Tuna Salad. You can use other roasted nuts as well, like almond slivers or even pumpkin seeds.

Add extra omegas. You can also add a spoonful of hemp seeds to this salad. They pack plenty of protein, vitamins, and minerals, too.

Season to taste. Use your favorite seasonings to add extra flavors that best suit your taste buds. Onion powder, dill, or Old Bay seasoning are all great possibilities.

Add a hint of spice. You can also add a few red pepper flakes, a pinch of cayenne, or even chopped jalapenos to this salad for a little heat.

Mayo Substitute

If you don't have any vegan mayo or prefer not to use it, you can also use Tahini Sauce as a substitute. Made with sesame, it changes the flavors away from the classic, but it still pairs well with the other ingredients in this No Tuna Salad.

Vegan No Tuna Salad on a lettuce

For a flavorful cold lunch or quick snack, this Vegan No Tuna Salad is a great recipe to have. You can serve it in a variety of ways and change up the seasonings and ingredients depending on your taste and mood. Make a double batch and enjoy it all week. This salad is delicious, easy, and the perfect vegan version of a perennial favorite.

More tasty recipes to try:

Vegan No Tuna Salad

This Vegan No Tuna Salad has just the texture and flavor you'd expect - but with no tuna! It's a tasty mix of chickpeas, kelp, and spices, perfect for any sandwich or appetizer.
5 from 2 votes
Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 99kcal
Author: Tania Sheff

Ingredients

  • 1 can chickpeas, drained (15 oz)
  • ¼ cup vegan mayo
  • ¼ cup diced celery
  • ¼ cup diced red onion
  • ½ tsp. garlic powder
  • ½ tsp. paprika
  • ½ tbsp. kelp granules
  • ½ tsp. sea salt or to taste
  • ¼ tsp. pepper or to taste

Instructions

  • Place the chickpeas into a medium bowl and roughly mash them with the back of a fork or a potato masher, until they reach the desired consistency (leave some chunks for texture).
  • Add the chopped celery and onion, vegan mayo, kelp granules, and the spices to the chickpeas and mix well.
  • Make a sandwich, wrap, or lettuce boats with this Vegan No Tuna Salad.

Video

Notes

Way to serve

Wrap or Sandwich. You can serve this Vegan No Tuna Salad on bread or insides of a tortilla. It goes really well with tomatoes, lettuce, pickles, and/or avocado for a filling and delicious meal.
Lettuce Boats. You can use your favorite lettuce, such as romaine, iceberg, or butter lettuce leaves, to create a lettuce boat to hold this No Tuna Salad. Then add some extra veggies on top for extra flavor.
As an appetizer. Slice cucumbers and top them with this salad to make them into cute bites to serve before a meal or on a buffet table. To brighten them up, top each with some fresh herbs.

How to store

Vegan No Tuna Salad makes a great make ahead option because it tastes great days after. Place this salad in an airtight container and store it in the refrigerator. You can keep it in there for 5-6 days before serving.

Nutrition

Calories: 99kcal | Carbohydrates: 3g | Protein: 1g | Fat: 9g | Saturated Fat: 1g | Sodium: 329mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 52IU | Vitamin C: 2mg | Calcium: 10mg | Iron: 1mg