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Vegan Christmas Cake

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This Vegan Christmas Cake is the perfect holiday treat to enjoy with a family or give as a gift. Full of fruit, nuts, and infused with alcohol, it's a decadent treat.

Vegan Christmas Cake in a baking pan

When it comes to desserts for the holidays, you can't go wrong this Vegan Christmas Cake. It's festive and delicious, with a dense texture that's full of flavor. This cake is easy to make ahead and enjoy for weeks, or pass out to friends as a holiday gift. Either way, it's delicious and just right for the season.

Video Tutorial

What is Christmas Cake

Christmas Cake is a rich, dense fruit cake filled with alcohol (rum, brandy, sherry) soaked fruits, warming Christmas spices, and nuts. Although the recipe I am sharing with you today comes from England, many countries make special fruit cakes to be eaten at Christmas time.

Christmas cake can be prepared months in advance, and stay in the fridge. All you need to do is "feed" it with 1-2 tablespoons of alcohol once per week or even less.

What goes in Vegan Christmas Cake

  • Dried Fruits. You'll need about 30 ounces of dried fruit mix. I used raisins, dried cranberries, papaya, pineapple, apricots, and dates.
  • Alcohol. Whiskey, brandy, sherry, or rum.
  • Fruit Juice. I think orange juice is best here.
  • Dry Ingredients. All-purpose flour, baking soda, baking powder, salt, allspice, nutmeg, and cinnamon.
  • Wet Ingredients. Plant butter, brown sugar, molasses or dark corn syrup, grapeseed or avocado oil.
  • Egg replacement. Coconut milk and apple cider vinegar.
  • Nuts. Optional. I used walnuts. Other kind can be used instead.

How to make Vegan Christmas Cake

1. Dried fruit prep. First, we need to prepare the dried fruit. Place all of the dried fruits into a medium saucepan and add the orange juice and brandy. Cover with a lid, bring to a boil, reduce the heat to low, and simmer for 10 minutes, stirring once or twice. Turn off the heat and let it sit with the lid on for about 1 hour. Remove the lid and proceed with the next steps while the fruit mix is cooling.

cooking the dried fruit in alcohol

2. Wet Ingredients. To a large bowl, add softened plant butter and brown sugar. Beat on low with an electrical mixer. Now add the oil and molasses. Beat again until everything is well combined.

whisking the wet ingredients

3. Egg replacement. In a small bowl or a cup, mix together the coconut milk (or whichever kind you are using) and apple cider vinegar. Set aside.

making vegan eggs

4. Dry Ingredients. Sift the flour, baking powder, baking soda, salt, nutmeg, allspice, and cinnamon into a large mixing bowl.

mixing the dry ingredients

5. Make the batter. Now add the wet ingredients together with the milk/vinegar mixture in the bowl with the flour. Using a spoon, mix everything well. At this point, add the soaked dried fruits and walnuts. Mix to combine.

making the batter for the cake

6. Prep the spring pan. Start preheating your oven to 350°F. Take a 9-inch spring pan and line it with parchment paper. Use plant butter to make it stick to the walls. (The video above shows exactly how I do it).

preparing the spring form

7. Bake the cake. Pour the batter into the spring pan and cover it with foil. Bake at 350°F for 2 hours. Let it cool.

covering the cake with foil and baking it

8. Feed the cake. Once cooled, spoon 2 tbsp. of brandy or whiskey over it. To store, peel off the parchment paper, then wrap well in cling film. Feed the cake with 1-2 tbsp. of alcohol every two weeks, until ready to serve. It will stay in the fridge for up to 2 months.

feeding the cake with alcohol
pouring alcohol over Vegan Christmas Cake

Can you make the Christmas Cake without alcohol?

Yes, you can use tea, fruit juice, or a flavored syrup, but it won’t have the same effect as alcohol, so don’t overdo it or your cake will be soggy. Just use extra juice or syrup in place of the alcohol in this recipe.

Tips for the best Christmas Cake

  • Simmer the dried fruit. This step is important because it not only rehydrates the fruits partially, but it also infuses them with the sweet juice and alcohol.
  • Sift the dry ingredients. It's best to do this because it gets out any clumps that could happen because of the flour. They would not taste good in your cake.
  • Use butter to hold the parchment paper. Plant butter is a great way to get the parchment paper to adhere to the walls of the pan. Otherwise the cake will get caught in the crevices of the crimping paper.
  • Feed the Christmas Cake. Don't forget to feed the cake every 2 weeks. This keeps it moist and delicious, and not stale.
A slice of Vegan Christmas Cake

Add-ins and Substitutes

  • Add other dried fruits. Make this with other great options like mangoes, dried blueberries, kiwi, strawberries, and apples. Use any combination you desire, just make sure you'll end up with about 30 oz. at the end.
  • Substitute other fruit juices. I like orange juice for this Christmas Cake, but you could also use grapefruit juice, apple juice, or cranberry juice.
  • Make it allergen-friendly. To make this safe for those with common food allergies, skip the nuts and use gluten-free all-purpose flour.
  • Substitute other nuts. Besides walnuts, you can also make this with almonds, pecans, macadamia nuts, brazil nuts, or hazelnuts.

How to store and feed Christmas Cake

To store, peel off the parchment paper and wrap the Christmas Cake well in cling film. Feed the cake with 1-2 tbsp. of alcohol every two weeks, until you're ready to serve. It will stay in the fridge for up to 2 months.

What to Serve with it

Close up shot of Vegan Christmas Cake

This Vegan Christmas Cake is so delicious and makes a great gift or dessert during the holiday season. Enjoy!

More vegan Christmas recipes to try:

Vegan Christmas Cake

This Vegan Christmas Cake is the perfect holiday treat to enjoy as a family or give as a gift. Full of fruit, nuts, and infused with alcohol, it's a decadent treat.
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 16 slices
Calories: 446kcal
Author: Tania Sheff

Ingredients

For the soaked fruits

  • 5 oz. raisins
  • 5 oz. dried cranberries
  • 5 oz. dried apricots, diced
  • 5 oz. dried pineapple, diced
  • 5 oz. papaya, diced
  • 5 oz. dates, diced
  • 1 cup orange juice
  • ⅔ cup brandy (or rum, whiskey, sherry)

For Wet Ingredients

  • 8 tbsp. plant butter, softened
  • ½ cup brown sugar
  • 3 tbsp. molasses or dark corn syrup
  • ½ cup grapessed oil (or avocado oil)
  • 1 tbsp. orange zest

For Egg Replacement

  • ½ cup coconut milk (or other plant milk)
  • 3 tbsp. apple cider vinegar

For Dry Ingredients

  • 1 ⅔ cup all-purpose flour
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. all spice
  • ½ tsp. nutmeg
  • ½ tsp. cinnamon

Other

  • 1 cup chopped walnuts or other nuts of choice

Instructions

  • Dried fruit prep. First, we need to prepare the dried fruit. Place all of the dried fruits into a medium saucepan and add the orange juice and brandy. Cover with a lid, bring to a boil, reduce the heat to low, and simmer for 10 minutes, stirring once or twice. Turn off the heat and let it sit with the lid on for about 1 hour. Remove the lid and proceed with the next steps while the fruit mix is cooling.
  • Wet Ingredients. To a large bowl, add softened plant butter and brown sugar. Beat on low with an electrical mixer. Now add the oil and molasses. Beat again until everything is well combined.
  • Egg replacement. In a small bowl or a cup, mix together the coconut milk (or whichever kind you are using) and apple cider vinegar. Set aside.
  • Dry Ingredients. Sift the flour, baking powder, baking soda, salt, nutmeg, allspice, and cinnamon into a large mixing bowl.
  • Make the batter. Now add the wet ingredients together with the milk/vinegar mixture in the bowl with the flour. Using a spoon, mix everything well. At this point, add the soaked dried fruits and walnuts. Mix to combine.
  • Prep the spring pan. Start preheating your oven to 350°F. Take a 9-inch spring pan and line it with parchment paper. Use plant butter to make it stick to the walls. (The video above shows exactly how I do it).
  • Bake the cake. Pour the batter into the spring pan and cover it with foil. Bake at 350°F for 2 hours. Let it cool.
  • Feed the cake. Once cooled, spoon 2 tbsp. of brandy or whiskey over it. To store, peel off the parchment paper, then wrap well in cling film. Feed the cake with 1-2 tbsp. of alcohol every two weeks, until ready to serve. It will stay in the fridge for up to 2 months.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Add other dried fruits. Make this with other great options like mangoes, dried blueberries, kiwi, strawberries, and apples. Use any combination you desire, just make sure you'll end up with about 30 oz. at the end.
  • Substitute other fruit juices. I like orange juice for this Christmas Cake, but you could also use grapefruit juice, apple juice, or cranberry juice.
  • Make it allergen-friendly. To make this safe for those with common food allergies, skip the nuts and use gluten-free all-purpose flour.
  • Substitute other nuts. Besides walnuts, you can also make this with almonds, pecans, macadamia nuts, brazil nuts, or hazelnuts.

How to store and feed Christmas Cake

To store, peel off the parchment paper and wrap the Christmas Cake well in cling film. Feed the cake with 1-2 tbsp. of alcohol every two weeks, until you're ready to serve. It will stay in the fridge for up to 2 months.

Nutrition

Calories: 446kcal | Carbohydrates: 60g | Protein: 6g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 16mg | Sodium: 177mg | Potassium: 603mg | Fiber: 6g | Sugar: 32g | Vitamin A: 675IU | Vitamin C: 34mg | Calcium: 73mg | Iron: 3mg

Eggplant Potato Patties

· 2 Comments

These Eggplant Potato Patties are crispy on the outside and tender and creamy on the inside. Made with grilled eggplant, mashed potatoes, and Panko, these patties taste amazing.

Eggplant Potato Patties on a plate

I love recipes that use ingredients that are on hand and easy to find. But I especially love recipes that give new life to my leftovers. So even if we're eating the same thing again, it tastes totally new and exciting. These Eggplant Potato Patties are the best of both. Using leftover mashed potatoes, eggplant, and simple pantry staples, this recipe is easy and absolutely delicious.

This is a great vegan alternative for when you're craving a burger or sandwich, and it also goes well with salads, rice, and even some crispy chips. You can enjoy them in lots of different ways and they're easy to store and freeze for a quick dinner solution during the week. You're going to love the creamy texture of the potatoes with the tender eggplant slices, and all of it covered in crispy breadcrumbs.

Video Tutorial

What you'll need

  • Eggplant.
  • Olive Oil. Or another oil of your choice.
  • Leftover Mashed Potatoes.
  • Breadcrumbs. Panko is the best.

Batter

  • Flour.
  • Paprika. Optional.
  • Garlic Powder. Or onion powder.
  • Salt & Pepper. To taste.

How to make it

1. Peel the eggplant and slice it into ¼-inch thick slices. Brush the slices gently with olive oil and fry on a non-stick skillet until soft and browned. Once they are cooked, set them aside.

cooking eggplant slices

2. Prepare the batter. In a medium bowl, whisk the flour, water, paprika, onion powder, salt, and pepper until smooth.

making the batter

3. Make the patty. Place an eggplant slice onto a plate and carefully spread about two tbsp. (or more, depending on how big the slice is) of mashed potatoes on top. Cover the mashed potatoes with another eggplant slice.

making the patty

4. Dip the eggplant patty into the batter and then cover with breadcrumbs all over.

dredging the patty

5. Fry the patties in a small amount of oil until the breadcrumbs are golden and crunchy. Serve.

frying the Eggplant Potato Patties
Eggplant Potato Patties on the skillet

Tips for the best Eggplant Potato Patties

  • Choose the best eggplant. When you are buying your eggplant, look for one that is firm without being hard. The flesh should be white inside, and no bruises or blemishes should be on the skin.
  • Brush oil on the eggplant. This helps them to brown and crisp slightly when cooking. This will also add flavor when the Eggplant Potato Patties are assembled and cooked.
  • Add more potatoes for bigger eggplant slices. Base the amount of mashed potato on how large or thick your eggplant slice turns out to be.
  • Use Panko. These Japanese breadcrumbs are extra crispy and a great choice for this recipe. They really complement the creamy mashed potatoes and tender eggplant.

Add-ins and Substitutes

  • Add some heat. You can add some spice to these Eggplant Potato Patties with Sriracha or cayenne pepper in the batter, or with some finely diced jalapeno in the mashed potatoes.
  • Substitute sweet potatoes. Using mashed sweet potatoes instead adds more health benefits and also gives this dish a slightly sweet flavor that you can complement with cinnamon or maple syrup.
  • Make it gluten-free. With gluten-free flour and panko breadcrumbs, you can easily make this dish for friends and family who can't have wheat.
  • Add other herbs and seasonings. You can add seasonings like cumin, curry, oregano, thyme, or basil to this recipe for varying flavors to always keep this dish fresh and new.

How to Store

You can store these Eggplant Potato Patties in the refrigerator in an airtight container for 3-5 days. You can also freeze them once they've been completely cooled. Place a layer of wax paper between each to preserve the breading, then freeze in a freezer ziplock bag for up to 3 months.

How to Serve these Eggplant Potato Patties

Eggplant Potato Patties from the inside

These Eggplant Potato Patties are deliciously tender on the inside with a crunchy battered outside. Enjoy them as sides or the main course, but either way, they're going to be the highlight of your meal.

More tasty vegan eggplant recipes:

Eggplant Potato Patties

These Eggplant Potato Patties are crispy on the outside and tender and creamy on the inside. Made with grilled eggplant, mashed potatoes, and Panko, these patties taste amazing.
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 patties
Calories: 221kcal
Author: Tania Sheff

Ingredients

  • 1 small eggplant
  • 1 tbsp. olive oil to brush eggplant
  • 1 cup leftover mashed potatoes
  • ¾ cup Panko breadcrumbs
  • 2-3 tbsp. olive oil (or other kind) for frying the patties

For the batter

  • ¼ cup all-purpose flour
  • ¼ cup clean water
  • ½ tsp. salt or to taste
  • ¼ tsp. paprika
  • ¼ tsp. garlic powder

Instructions

  • Peel the eggplant and slice it into ¼-inch thick slices. Brush the slices gently with olive oil and fry on a non-stick skillet until soft and browned. Once they are cooked, set them aside.
  • Prepare the batter. In a medium bowl, whisk the flour, water, paprika, onion powder, salt, and pepper until smooth.
  • Make the patty. Place an eggplant slice onto a plate and carefully spread about two tbsp. (or more, depending on how big the slice is) of mashed potatoes on top. Cover the mashed potatoes with another eggplant slice.
  • Dip the eggplant patty into the batter and then cover with breadcrumbs all over.
  • Fry the patties in a small amount of oil until the breadcrumbs are golden and crunchy. Serve.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Tips for the best Eggplant Potato Patties

  • Choose the best eggplant. When you are buying your eggplant, look for one that is firm without being hard. The flesh should be white inside, and no bruises or blemishes should be on the skin.
  • Brush oil on the eggplant. This helps them to brown and crisp slightly when cooking. This will also add flavor when the Eggplant Potato Patties are assembled and cooked.
  • Add more potatoes for bigger eggplant slices. Base the amount of mashed potato on how large or thick your eggplant slice turns out to be.
  • Use Panko. These Japanese breadcrumbs are extra crispy and a great choice for this recipe. They really complement the creamy mashed potatoes and tender eggplant.

How to Store

You can store these Eggplant Potato Patties in the refrigerator in an airtight container for 3-5 days. You can also freeze them once they've been completely cooled. Place a layer of wax paper between each to preserve the breading, then freeze in a freezer ziplock bag for up to 3 months.

Nutrition

Calories: 221kcal | Carbohydrates: 33g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 339mg | Potassium: 462mg | Fiber: 5g | Sugar: 5g | Vitamin A: 38IU | Vitamin C: 15mg | Calcium: 37mg | Iron: 1mg

Baked Potato Breakfast Hash

· 2 Comments

This Baked Potato Breakfast Hash is easy, delicious, and filling. Made with oven-baked vegetables and creamy tahini sauce, these caramelized, tangy flavors are just what your morning needs.

Baked Potato Breakfast Hash on a plate

This Baked Potato Breakfast Hash is the perfect hot breakfast to start your day. Potato, onion, and peppers baked until they're tender and slightly caramelized. A homemade tahini sauce that has a tasty tang and as much spicy heat as you like. This dish brings so much mouthwatering flavor, you can serve it on its own or as a side to other breakfast favorites.

They say that breakfast is the most important meal of the day and you want to start it right. This recipe has lots of good-for-you vitamins and minerals and is low in calories, but still filling. The tahini adds healthy fats and antioxidants, too. This Baked Potato Breakfast Hash is excellent and you can easily make it ahead of time for those busy mornings. Let's look at what ingredients you'll need.

Video Tutorial

What you'll need

  • Potatoes. I love using Yukon Golds here.
  • Bell Peppers. Use any color or a mix of colors.
  • Onion. Red, yellow, or white.
  • Paprika.
  • Garlic Powder.
  • Salt & Pepper. To taste.

For the optional Tahini Dressing:

  • Tahini. Tahini is made by grinding sesame seeds into a smooth paste. It's sold in most large supermarkets and online.
  • Lemon Juice. Freshly squeezed, please.
  • Maple Syrup. For a touch of sweetness.
  • Garlic.
  • Cold Water. Helps to thin the dressing.
  • Sriracha. For a touch of heat (optional).
  • Salt & Pepper. To taste.

How to make it

1. Place the potatoes, bell pepper, and onions, onto a large, parchment-lined baking sheet. Season them with the paprika, garlic powder, salt, and pepper, and drizzle with olive oil.

potatoes on a tray

2. With the help of your hands, mix everything together nicely and spread the seasoned vegetables in a single layer. Bake for 30 minutes at 400°F.

seasoning the vegetables

3. While the veggies are baking, you can make the tahini sauce. This sauce is optional, but highly recommended. To make it, simply whisk all of the ingredients until well combined. Use more water to thin the sauce, if needed.

making tahini dressing

4. After 30 minutes, take the baking sheet out of the oven, gently toss, and return to the oven for 10 more minutes. Once fully cooked, plate the potato hash and drizzle it with the tahini sauce. Enjoy!

Baked Potato Breakfast Hash on a spatula

Tips for the best Baked Potato Breakfast Hash

  • Chop the vegetables to similar sizes. Keep the potatoes, peppers, and onions to a uniform size so they bake at the same rate and are equally tender.
  • Keep the tahini sauce on the thin side. Your sauce should be easy to drizzle, so if it is on the thicker side, add a little cold water at a time until it thins out to the right consistency.
  • Use fresh lemon juice in the tahini sauce. Fresh lemon juice has more flavor and is usually a little less tart than the concentrate in the bottle. Fresh also has more Vitamin C.
  • Spread the vegetables out evenly before baking. Even baking is important for this dish, so spread the seasoned veggies across the pan in one layer so they don't clump together or undercook.

Add-ins and Substitutes

  • Add other vegetables. If you like other veggies in your breakfast hash, such as spinach, zucchini, or mushrooms, add them in. Just remember to chop them to a similar size as the others.
  • Substitute sweet potatoes. For even more health benefits, you can substitute sweet potatoes for the regular potatoes in this recipe. These will also add more sweetness as they caramelize.
  • Add fresh herbs. Chop some fresh dill, parsley, thyme, rosemary, or sage into this dish for added flavor.
  • Substitute other sauces. If you don't have any tahini, you can enjoy this Baked Potato Breakfast Hash with other sauces, such as ketchup, hot sauce, Vegan Cashew Cheese Sauce, or Vegan Mushroom Sauce.

How to Store

Store any leftovers in the refrigerator in an airtight container. This Baked Potato Breakfast Hash will last in the fridge for up to 4 days. You can also freeze it once it has fully cooled. To reheat it, allow it to thaw overnight in the fridge and then either microwave it or heat it in the oven or on the stove top until warmed through.

What to Serve with it

pouring tahini sauce onto Baked Potato Breakfast Hash

This Baked Potato Breakfast Hash has so much amazing flavor and is a healthy way to start your morning. Made ahead or served fresh, this is an easy recipe that you and your family are going to love.

More tasty vegan recipes to try:

Baked Potato Breakfast Hash

This Baked Potato Breakfast Hash is easy, delicious, and filling. Made with oven-baked vegetables and creamy tahini sauce, these caramelized, tangy flavors are just what your morning needs.
5 from 6 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 235kcal
Author: Tania Sheff

Ingredients

  • 3 medium Yukon Gold potatoes, peeled and diced (about 1 ½ lbs.)
  • 2 medium bell peppers, diced
  • 1 medium red onion, peeled and diced
  • 1 tsp. paprika
  • 1 tsp. garlic powder
  • 1 tsp. sea salt or to taste
  • ⅓ tsp. pepper or to taste

For the optional Tahini Sauce

  • ¼ cup tahini
  • 2 tbsp. lemon juice
  • 1 tbsp. maple syrup
  • 1 medium garlic clove, minced
  • 1 tsp. sriracha optional
  • 2 tbsp. cold water (or more, if needed)
  • ¼ tsp. sea salt or to taste
  • ⅛ tsp. pepper or to taste

Instructions

  • Place the potatoes, bell pepper, and onions, onto a large, parchment-lined baking sheet. Season them with the paprika, garlic powder, salt, and pepper, and drizzle with olive oil.
  • With the help of your hands, mix everything together nicely and spread the seasoned vegetables in a single layer. Bake for 30 minutes at 400°F.
  • While the veggies are baking, you can make the tahini sauce. This sauce is optional, but highly recommended. To make it, simply whisk all of the ingredients until well combined. Use more water to thin the sauce, if needed.
  • After 30 minutes, take the baking sheet out of the oven, gently toss, and return to the oven for 10 more minutes. Once fully cooked, plate the potato hash and drizzle it with the tahini sauce. Enjoy!
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Add other vegetables. If you like other veggies in your breakfast hash, such as spinach, zucchini, or mushrooms, add them in. Just remember to chop them to a similar size as the others.
  • Substitute sweet potatoes. For even more health benefits, you can substitute sweet potatoes for the regular potatoes in this recipe. These will also add more sweetness as they caramelize.
  • Add fresh herbs. Chop some fresh dill, parsley, thyme, rosemary, or sage into this dish for added flavor.
  • Substitute other sauces. If you don't have any tahini, you can enjoy this Baked Potato Breakfast Hash with other sauces, such as ketchup, hot sauce, Vegan Cashew Cheese Sauce, or Vegan Mushroom Sauce.

How to Store

Store any leftovers in the refrigerator in an airtight container. This Baked Potato Breakfast Hash will last in the fridge for up to 4 days. You can also freeze it once it has fully cooled. To reheat it, allow it to thaw overnight in the fridge and then either microwave it or heat it in the oven or on the stove top until warmed through.

Nutrition

Calories: 235kcal | Carbohydrates: 36g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Sodium: 647mg | Potassium: 817mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1920IU | Vitamin C: 109mg | Calcium: 57mg | Iron: 2mg

Quick Vegan Cabbage

· 6 Comments

This Quick Vegan Cabbage is so simple and tasty. It's tangy and sweet with a satisfying texture that makes it a great main dish or side.

Quick Vegan Cabbage on a plate

Sauteed cabbage has the best texture, softened but still with delicious chew. I love this recipe for Quick Vegan Cabbage because it's simple, but oh so satisfying. I will sometimes eat is as a light lunch, or make it as a quick side dish for my dinner. Either way, it works well with whatever I'm serving.

Cabbage is really versatile, so you can add other vegetables, make it spicy, or add your favorite toppings before serving. Its tangy, sweet flavor from the apple cider vinegar and onions is good with so many other ingredients, you can make this work with anything. Let's take a more detailed look at the main ingredients.

Video Tutorial

What you'll need

  • Cabbage. Use a medium or small head of cabbage for this recipe.
  • Onion. Adds sweetness and some extra flavor.
  • Carrots. Adds great color.
  • Oil. You can use any oil, but I prefer olive oil or grapeseed oil.
  • Tomato Paste. This enhances the flavors.
  • Apple Cider Vinegar. This ingredients adds delicious acidity that the dish really needs. Don't skip it.
  • Salt and Pepper. To taste.

How to make it

1. First, add the oil to a large skillet over medium-high heat and sauté the onions for 1 minute or until they start to soften. Then add the carrots, and cook for a few more minutes.

cooking onions and carrots

2. Add the cabbage and cook for 15 minutes, or until it has softened to your preference.

adding cabbage

3. To the skillet, add the apple cider vinegar, tomato paste, and salt and pepper (to taste). Stir everything together well and turn off the heat. Now garnish the dish with fresh parsley or dill and serve.

adding seasonings and dill
Quick Vegan Cabbage in the skillet

Tips for the best Quick Vegan Cabbage

  • Slice the cabbage thin. Cutting the cabbage into thin slices makes it easier to eat as well as easier to cook. The thinner pieces will cook evenly and quicker than thick slices.
  • Don't overcook the cabbage. While it's pretty hard to overcook cabbage since it's a very forgiving veggie, you should only cook it enough to soften it to your liking. This will be around 15 minutes, give or take.
  • Cook it to your preference. Make this Quick Vegan Cabbage to fit you preference by cooking it more or less than the recommended time. Since cabbage is even edible raw, there is no way to undercook it.
  • Don't skip the apple cider vinegar. This ingredient adds a ton of contrast and flavor. It really enhances the cabbage and adds depth to the tomato paste. You don't want to skip this amazing flavor booster.

Add-ins and Substitutes

  • Add herbs. Try this recipe with the addition of fresh herbs in the cabbage or as a topping. Dill, cilantro, and parsley are all great choices.
  • Add other vegetables. Add some celery, zucchini, cherry tomatoes, mushrooms, or spinach.
  • Make it spicy. Try this Quick Vegan Cabbage with fresh jalapeno slices, Sriracha, hot sauce, or cayenne pepper added for a burst of heat.
  • Add seeds. Adding sesame seeds on top of this cabbage dish is absolutely delicious. You can also try it with chia seeds, pumpkin seeds, hemps seeds, or poppy seeds.

How to Store

Store any leftovers of this Quick Vegan Cabbage in an airtight container in the refrigerator It will stay fresh for up to 5 days. You can reheat it in the microwave for 1-2 minutes in a microwave-safe dish. Or you can reheat it on the stovetop over low heat for 5-10 minutes. Stir often until warmed through.

What to Serve with it

Quick Vegan Cabbage on the plate with carrots on the background

I hope you love this Quick Vegan Cabbage as much as we do. It's easy, delicious, and makes a great prep-ahead meal. Make a double batch to get your through the week. It's versatile enough to always taste fresh!

More tasty cabbage recipes:

Quick Vegan Cabbage

This Quick Vegan Cabbage is so simple and tasty. It's tangy and sweet with a satisfying texture that makes it a great main dish or side.
4.55 from 11 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 137kcal
Author: Tania Sheff

Ingredients

  • 1 small cabbage, thinly sliced (about 2 lbs.)
  • 1 medium onion, diced
  • 2 small carrots, shredded
  • 2 tbsp. olive oil
  • 1 tbsp. tomato paste
  • 1 tbsp. apple cider vinegar
  • ¾ tsp. sea salt or to taste
  • ½ tsp. pepper or to taste

Instructions

  • First, add the oil to a large skillet over medium-high heat and sauté the onions for 1 minute or until they start to soften. Then add the carrots, and cook for a few more minutes.
  • Add the cabbage and cook for 15 minutes, or until it has softened to your preference.
  • To the skillet, add the apple cider vinegar, tomato paste, and salt and pepper (to taste). Stir everything together well and turn off the heat. Now garnish the dish with fresh parsley or dill and serve.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Add herbs. Try this recipe with the addition of fresh herbs in the cabbage or as a topping. Dill, cilantro, and parsley are all great choices.
  • Add other vegetables. Add some celery, zucchini, cherry tomatoes, mushrooms, or spinach.
  • Make it spicy. Try this Quick Vegan Cabbage with fresh jalapeno slices, Sriracha, hot sauce, or cayenne pepper added for a burst of heat.
  • Add seeds. Adding sesame seeds on top of this cabbage dish is absolutely delicious. You can also try it with chia seeds, pumpkin seeds, hemps seeds, or poppy seeds.

How to Store

Store any leftovers of this Quick Vegan Cabbage in an airtight container in the refrigerator It will stay fresh for up to 5 days. You can reheat it in the microwave for 1-2 minutes in a microwave-safe dish. Or you can reheat it on the stovetop over low heat for 5-10 minutes. Stir often until warmed through.

Nutrition

Calories: 137kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 438mg | Potassium: 472mg | Fiber: 6g | Sugar: 9g | Vitamin A: 4412IU | Vitamin C: 70mg | Calcium: 91mg | Iron: 1mg

Grilled Zucchini

· Leave a Comment

This Grilled Zucchini recipe is a delicious and simple way to serve veggies. Charred and drizzled with homemade balsamic dressing, this dish is so tasty.

Grilled Zucchini on a white plate

Summer is a great time to be grilling, and these Grilled Zucchini are perfect for backyard barbecues or family picnics. Charred to a delicious brown and then drizzled with a balsamic vinegar dressing that only needs a few ingredients, this zucchini is served on a bed of wilted greens. This is a dish everyone is going to enjoy.

This recipe is very healthy and combines vitamin-rich vegetables with beneficial balsamic vinegar. It contains acetic acid, which is great for immunity, skin, and the health of your gut. It's also got lots of antioxidants. These Grilled Zucchini are good for you, and taste even better. Let's take a look at what you'll be using for this recipe.

Video Tutorial

What you'll need

  • Zucchini. Or summer squash can be used.
  • Olive Oil. Or any other oil of your choice.
  • Balsamic Vinegar. Try to use a good quality one.
  • Garlic. Freshly pressed is best.
  • Salt & Pepper.

How to make Grilled Zucchini

1. Wash and dry the zucchini. Slice them into ¼ inch thick circles.

cutting zucchini into circles

2. Grill the zucchini slices on an outdoor grill (or use a cast iron griddle, non-stick grill pan, or indoor grill) until nice brown char marks appear.

grilling zucchini

3. While the zucchini is grilling, make the dressing. Place the olive oil, balsamic vinegar, garlic, salt, and black pepper in a small jar and shake well.

making balsamic dressing

4. To plate the grilled zucchini, massage a handful of arugula in your hands and place it in the center of the plate. Drizzle the greens with the balsamic dressing. Arrange the zucchini slices in a circle around the greens and generously drizzle with balsamic vinegar dressing. Serve.

serving grilled zucchini with arugula
pouring balsamic dressing over grilled zucchini

Tips for the best Grilled Zucchini

  • Use a good quality balsamic vinegar. Good balsamic vinegar will have a slightly woodsy taste, mild tartness, and some acidic sweetness. Also, it will have probiotics that are good for the immune system and gut health.
  • Freshly press or mince your garlic. The flavor is always better when the garlic is fresh. I suggest using fresh cloves that are either minced or pressed before being added to the dressing. Store-bought minced garlic or even garlic powder will work in a pinch though.
  • Char the zucchini circles. This step of letting the zucchini develop a lovely brown char on the outside will add extra flavor and a little crunch to each bite. It also looks nicer when you're serving these Grilled Zucchini to guests.
  • Massage the arugula before using. When you massage the arugula leaves in your hands, they wilt quickly. This releases their best flavor, making the greens fresh and tangy.

Add-ins and Substitutes

  • Substitute other vegetables. You can also make this recipe with summer squash, eggplant, carrots, bell peppers, or mushrooms. You can even grill cauliflower, cabbage, and onions.
  • Use another dressing. Besides this delicious balsamic vinegar dressing, these Grilled Zucchini taste great with Vegan Caesar Dressing, Vegan Tzatziki Sauce, vegan ranch, or Chermoula Sauce.
  • Fry the zucchini. You can fry these zucchini on a non-stick skillet without any oil instead of grilling, similar to what I do in this Zucchini Recipe.
  • Make a balsamic reduction. If you want to increase the sweetness of the balsamic, cook it on the stovetop until it simmers. When it starts to thicken, drizzle it over the greens and zucchini, or combine it with other dressing ingredients.

How to Store

You can store this Grilled Zucchini in an airtight container once it has cooled. Refrigerate it for up to 5 days. Reheat it on the grill, in the oven, or on the stovetop. The microwave works, too, but will make it a little limp.

What to Serve with it

grilled zucchini close up shot

I hope you love this Grilled Zucchini recipe as much as we do. It's the perfect veggie preparation to serve to family and friends this season.

More tasty vegan zucchini recipes:

Grilled Zucchini

This Grilled Zucchini recipe is a delicious and simple way to serve veggies. Charred and drizzled with homemade balsamic dressing, this dish is so tasty.
5 from 2 votes
Print Pin Rate
Course: Appetizer, Lunch, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 people
Calories: 255kcal
Author: Tania Sheff

Ingredients

  • 2 medium zucchini
  • 3 tbsp. olive oil
  • 3 tbsp. balsamic vinegar
  • ¼ tsp. salt or to taste
  • ⅛ tsp. pepper or to taste
  • 2 cups arugula, to serve

Instructions

  • Wash and dry the zucchini. Slice them into ¼ inch thick circles.
  • Grill the zucchini slices on an outdoor grill (or use a cast iron griddle, non-stick grill pan, or indoor grill) until nice brown char marks appear.
  • While the zucchini is grilling, make the dressing. Place the olive oil, balsamic vinegar, garlic, salt, and black pepper in a small jar and shake well.
  • To plate the grilled zucchini, massage a handful of arugula in your hands and place it in the center of the plate. Drizzle the greens with the balsamic dressing. Arrange the zucchini slices in a circle around the greens and generously drizzle with balsamic vinegar dressing. Serve.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Tips for the best Grilled Zucchini

  • Use a good quality balsamic vinegar. Good balsamic vinegar will have a slightly woodsy taste, mild tartness, and some acidic sweetness. Also, it will have probiotics that are good for the immune system and gut health.
  • Freshly press or mince your garlic. The flavor is always better when the garlic is fresh. I suggest using fresh cloves that are either minced or pressed before being added to the dressing. Store-bought minced garlic or even garlic powder will work in a pinch though.
  • Char the zucchini circles. This step of letting the zucchini develop a lovely brown char on the outside will add extra flavor and a little crunch to each bite. It also looks nicer when you're serving these Grilled Zucchini to guests.
  • Massage the arugula before using. When you massage the arugula leaves in your hands, they wilt quickly. This releases their best flavor, making the greens fresh and tangy.

How to Store

You can store this Grilled Zucchini in an airtight container once it has cooled. Refrigerate it for up to 5 days. Reheat it on the grill, in the oven, or on the stovetop. The microwave works, too, but will make it a little limp.

Nutrition

Calories: 255kcal | Carbohydrates: 11g | Protein: 3g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 265mg | Potassium: 615mg | Fiber: 2g | Sugar: 9g | Vitamin A: 868IU | Vitamin C: 38mg | Calcium: 71mg | Iron: 1mg

Air Fryer Eggplant

· 2 Comments

This Air Fryer Eggplant is so simple and easy to make, but it's also packed with flavor. It's a healthy side dish that tastes fried, but with none of the greasiness.

Air Fryer Eggplant on a plate

If you have an air fryer, you know how awesome they can be. Fried foods are so bad for us, but using an air fryer guarantees that crisp exterior with none of the greasy, oily residue. I love this recipe for Air Fryer Eggplant because they come out slightly charred, crispy, and super delicious. The light seasoning is perfect.

This is a healthy side dish to add to main courses, act as a crunchy component to your favorite salad, or serve alongside a sandwich. It's versatile enough to be tweaked with different seasonings and preparations so it fits any meal you're serving. Let's take a look at the ingredients you'll be using to make this simple and easy Air Fryer Eggplant.

Video Tutorial

What you'll need

  • Eggplant. Use firm, fresh eggplant for this dish.
  • Spices. Paprika and salt.
  • Oil. Grapeseed, avocado, or olive oil will work.

How to make it

1. Peel the eggplant and cut it into small cubes.

cutting the eggplant

2. Place the eggplant cubes into a medium sized mixing bowl and add the paprika, salt, and oil. Mix well.

mixing the eggplant with spices

3. Spread the eggplant pieces evenly over the air fryer basket and cook for 15-20 minutes at 400F until the eggplant is fully cooked and slightly charred. Garnish with parsley. Serve.

air frying the eggplant
Air Fryer Eggplant on a wire rack

Tips for the best Air Fryer Eggplant

  • Cut the eggplant to a uniform size. To avoid some pieces being undercooked and others being burnt, cut the eggplant into similarly sized cubes.
  • Use good quality eggplant. Since this is the main component of your dish, look for ripe and unblemished eggplant. They should be firm to the touch, but not hard, and certainly not squishy soft.
  • Don't overcrowd the air fryer basket. Quickly circulating hot air is the key to air frying, so make sure there is space for air flow by not overfilling the basket.
  • Lay them out in one layer. Don't layer the eggplant cubes or the sides touching others won't cook. One layer allows all sides to get access to the heat and fry evenly.

Add-ins and Substitutes

  • Substitute another vegetables. You can also make this recipe with other veggies, such as broccoli, zucchini, brussels sprouts, asparagus, or potatoes.
  • Add breading. Try this recipe with extra crunch by covering the eggplant cubes with an egg mixture and then breadcrumbs or Panko before air frying.
  • Substitute other seasonings. Besides paprika, this Air Fryer Eggplant would taste great with basil, cayenne pepper, cumin, garlic powder, thyme, or rosemary.
  • Marinate it. You can marinate the eggplant overnight to infuse delicious flavors into it. Try balsamic vinegar and garlic, or lemon juice and red chili flakes.

How to Store

Store any leftovers of these Air Fryer Eggplant in an airtight container once they've cooled. They will last in the refrigerator for up to 5 days. To reheat, you can place them in the oven or put them back in the air fryer for a few minutes. Either way will help them get their crispy exterior back.

What to Serve with it

Air Fryer Eggplant on a spatula

This Air Fryer Eggplant is thoroughly delicious and perfect with whatever you're serving. Because it's air fried, the texture makes this veggie even more inviting, which is a plus if you have some picky eaters in the house!

This healthy side dish recipe is a good one to have in your repertoire, both for family dinners and fancier occasions. It's quick, simple, and utterly scrumptious. You and your family will surely enjoy it time and again.

More tasty vegan eggplant recipes:

Air Fryer Eggplant

This Air Fryer Eggplant is so simple and easy to make, but it's also packed with flavor. It's a healthy side dish that tastes fried, but with none of the greasiness.
4.75 from 4 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: 189kcal
Author: Tania Sheff

Ingredients

  • 1 medium eggplant (about 1 lb.)
  • 1 tsp. paprika
  • ½ tsp. salt
  • 2 tbsp. grapeseed oil or olive oil

Instructions

  • Peel the eggplant and cut it into small cubes.
  • Place the eggplant cubes into a medium sized mixing bowl and add the paprika, salt, and oil. Mix well.
  • Spread the eggplant pieces evenly over the air fryer basket and cook for 15-20 minutes at 400F until the eggplant is fully cooked and slightly charred. Garnish with parsley. Serve.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Tips for the best Air Fryer Eggplant

  • Cut the eggplant to a uniform size. To avoid some pieces being undercooked and others being burnt, cut the eggplant into similarly sized cubes.
  • Use good quality eggplant. Since this is the main component of your dish, look for ripe and unblemished eggplant. They should be firm to the touch, but not hard, and certainly not squishy soft.
  • Don't overcrowd the air fryer basket. Quickly circulating hot air is the key to air frying, so make sure there is space for air flow by not overfilling the basket.
  • Lay them out in one layer. Don't layer the eggplant cubes or the sides touching others won't cook. One layer allows all sides to get access to the heat and fry evenly.

How to Store

Store any leftovers of these Air Fryer Eggplant in an airtight container once they've cooled. They will last in the refrigerator for up to 5 days. To reheat, you can place them in the oven or put them back in the air fryer for a few minutes. Either way will help them get their crispy exterior back.

Nutrition

Calories: 189kcal | Carbohydrates: 14g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 2g | Sodium: 482mg | Potassium: 530mg | Fiber: 7g | Sugar: 8g | Vitamin A: 130IU | Vitamin C: 8mg | Calcium: 21mg | Iron: 1mg

Chipotle Pico De Gallo (Copycat Recipe)

· 2 Comments

This Chipotle Pico de Gallo (Copycat Recipe) tastes just as delicious as in the restaurant. And it's so easy to make, you must try it!

Chipotle Pico de Gallo in a bowl with nachos on the background

If you love Chipotle's Pico de Gallo, then you'll be thrilled with this simple and flavorful copycat recipe. It really tastes just like the one you order at the restaurant. Crisp diced veggies, tangy citrus flavor, and loads of fresh cilantro, this Pico De Gallo is so good. It's also really healthy, so there's no guilt when you add this to your favorite dishes.

This recipe is great because it's versatile and you can add it to any meal of the day. Snack on it with chips, add it to your vegan eggs for breakfast, or serve it with tacos and salads. You can make it as hot as you like and add in ingredients so it's always a fresh flavor. Let's take a look at the main ingredients for this Chipotle Pico de Gallo recipe.

Video Tutorial

What you'll need

  • Tomatoes. You can use any type of tomato you like. Roma works well. Make sure they are not overly ripe or mushy.
  • Jalapenos. Fresh is best and seed them to keep the Pico De Gallo from being too spicy (unless you like it hot).
  • Red Onion. Or any other color.
  • Cilantro. Fresh is best.
  • Lime Juice. Freshly squeezed will give the best flavor, but concentrate works. too.
  • Lemon Juice. Fresh squeezed as well.
  • Salt. To taste.

How to make Pico De Gallo

1. To a medium bowl, add the diced tomatoes, onion, jalapeno, and chopped cilantro.

chopped veggies in the bowl

2. Add the lime juice and salt. Stir. Enjoy right away or cover and refrigerate overnight.

mixing all of the ingredients together
Chipotle Pico de Gallo on a nacho

Tips for the best Pico de Gallo

  • Soak the onions before dicing. Onions have such a pungent smell, so to lessen it, you can soak the diced onions for a few minutes to take it down a notch.
  • Use cold onions. Cold onions reduce the amount of tear-inducing enzymes released into the air. Freeze them for about 10 minutes before dicing.
  • Wear gloves while dicing the jalapenos. The last thing you want is to accidentally touch your eye after handling these with bare hands. Use gloves.
  • Cut everything to a uniform size. To get the perfect bite, make sure you cut all the ingredients to an equal size so no flavor dominates another.

Add-ins and Substitutes

  • Make it spicier. If you like it hot, then keep the seeds in the jalapenos (where the heat is concentrated), add habanero peppers, or use extra for lots of spice.
  • Add other seasonings. You can enhance the flavors of this Chipotle Pico de Gallo by adding garlic powder, onion powder, cayenne pepper, or black pepper.
  • Add protein. Make this with some black beans or chickpeas to make it a more satisfying side dish that's great with chips or pita bread.
  • Use other vegetables and fruit. Try this recipe with some diced mango, avocado, cucumbers, or bell peppers.

How to Store

You can store this Chipotle Pico de Gallo in an airtight container in the refrigerator for up to a week. The flavors marinate over time and get even better. But you should drain out extra liquid when you serve it as the tomatoes leach moisture while they sit with the salt.

What to Serve with it

Chipotle Pico de Gallo close up shot

I hope you love this tasty copycat version of Chipotle's Pico de Gallo. It's fresh, citrusy, and a little spicy. It's got so many uses, you might find yourself making double batches. Trust me, it's that good. And with all those vegetables, it's a good way to eat healthy without sacrificing an ounce of taste.

More tasty vegan recipes:

Chipotle Pico de Gallo

This Chipotle Pico de Gallo (Copycat Recipe) tastes just as delicious as in the restaurant. And it's so easy to make, you must try it!
5 from 4 votes
Print Pin Rate
Course: Appetizer, Salad, Side Dish
Cuisine: Mexican
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 31kcal
Author: Tania Sheff

Ingredients

  • 1 lb. tomatoes, finely diced
  • 3 medium jalapenos, finely diced
  • ¼ cup red onion, finely diced
  • ¼ cup chopped cilantro
  • 1 tbsp. lime juice
  • 1 tbsp. lemon juice
  • ½ tsp. sea salt

Instructions

  • To a medium bowl, add the diced tomatoes, onion, jalapeno, and chopped cilantro.
  • Add the lime juice and salt. Stir. Enjoy right away or cover and refrigerate overnight.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Make it spicier. If you like it hot, then keep the seeds in the jalapenos (where the heat is concentrated), add habanero peppers, or use extra for lots of spice.
  • Add other seasonings. You can enhance the flavors of this Chipotle Pico de Gallo by adding garlic powder, onion powder, cayenne pepper, or black pepper.
  • Add protein. Make this with some black beans or chickpeas to make it a more satisfying side dish that's great with chips or pita bread.
  • Use other vegetables and fruit. Try this recipe with some diced mango, avocado, cucumbers, or bell peppers.

How to Store

You can store this Chipotle Pico de Gallo in an airtight container in the refrigerator for up to a week. The flavors marinate over time and get even better. But you should drain out extra liquid when you serve it as the tomatoes leach moisture while they sit with the salt.

Nutrition

Calories: 31kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 246mg | Potassium: 330mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1128IU | Vitamin C: 32mg | Calcium: 18mg | Iron: 0.4mg

Vegan Banana Ice Cream

· Leave a Comment

This Vegan Banana Ice Cream is creamy and rich with the perfect blend of fruity sweetness. It's so easy, you'll want to make it again and again.

Vegan Banana Ice Cream on a board

If you love ice cream, then this Vegan Banana Ice Cream recipe is for you. Sweet, rich, smooth, and with the most delicious creaminess, it's just what you want for a snack or after-meal dessert. With just a handful of ingredients, it's simple to make and easy to tweak depending on what you have on hand.

This healthy dish is a no-guilt sweet that's made with quality ingredients and no additives. We get the creamy texture from coconut cream and bananas, and sweeten it with fruits. You can feel good about serving this to the whole family, and they'll love the great flavor. Let's talk a little about the ingredients in detail.

Video Tutorial

What you'll need

  • Frozen Bananas. Use store-bought or freeze them yourself.
  • Frozen Tropical Fruit Mix. I used a mix of peaches, pineapple, mango, and strawberry. You can use something similar.
  • Coconut Cream. Optional. Adds creaminess. You can also just scoop the solidified part from a can of full-fat coconut milk.
  • Dates. These add sweetness. You can use other sweeteners of your choice, or skip the extra sweetness altogether.
  • Vegan Ice Cream Cups. You can use regular or waffle cups. You can also serve this Ice Cream in a bowl, topped with fruits.

How to make this Banana Ice Cream

1. Place the frozen bananas, tropical fruit mix, and dates into a food processor. Pulse on low, scraping down the sides as needed, until they break down to a coarse consistency.

blending frozen fruits

2. At this point, add the coconut cream and process until smooth.

adding coconut cream

3. Scoop the ice cream into a waffle cup or a bowl. Serve immediately.

adding ice cream to a cone
Two Vegan Banana Ice Creams on a table

Tips for the best Vegan Banana Ice Cream

  • Don't skip the coconut cream. Although the ice cream would still taste great without it, the fat in the coconut cream will add a rich, smooth consistency that can't be beat.
  • Add dates. The frozen fruits make the ice cream sweet enough, but I think that extra sweetness makes the ice cream a little bit better. Add a few for the best flavor.
  • Scrape the sides while processing. The mixture will creep up the sides as you blend everything, so keep scraping it down to be processed. Otherwise, you'll end up with chunks instead of smooth ice cream.
  • Serve immediately. This Vegan Banana Ice Cream will get icy and hard in the freezer, so serve it immediately after making it so the texture is still nice and creamy.

Add-ins and Substitutes

  • Add nuts. This Vegan Banana Ice Cream would be delicious with some chopped walnuts, pecans, or hazelnuts.
  • Substitute other frozen fruit. Try different variations by using frozen bananas alone, or adding blueberries, mango, raspberries, pineapples, strawberries, or peaches.
  • Add chocolate. Add some cocoa powder, and mix in some vegan chocolate chips or chunks that have been chopped off a bar of chocolate to add extra sweetness and a little texture.
  • Make it with syrup. Homemade or store-bought vegan caramel sauce, raspberry sauce, or chocolate sauce can be swirled through the ice cream.

How to Store

This Vegan Banana Ice Cream is best when eaten right away. While you can freeze it for the next day in an airtight container, it loses its smooth and creamy consistency. I suggest that you blend just as much as you plan on eating so there are no leftovers.

What to Serve with it

Vegan Banana Ice Cream close up shot

I hope you and your family love this Vegan Banana Ice Cream as much as we do. It's creamy and rich with the perfect level of sweetness. This simple dessert is great for all seasons.

More tasty vegan recipes:

Vegan Banana Ice Cream

This Vegan Banana Ice Cream is creamy and rich with the perfect blend of fruity sweetness. It's so easy, you'll want to make it again and again.
5 from 3 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 124kcal
Author: Tania Sheff

Ingredients

  • 1 large banana, cut into pieces and frozen
  • 8 oz. frozen tropical fruit mix
  • 2 large medjool dates
  • ¼ cup coconut cream optional, adds creaminess
  • 4 vegan ice cream cones

Instructions

  • Place the frozen bananas, tropical fruit mix, and dates into a food processor. Pulse on low, scraping down the sides as needed, until they break down to a coarse consistency.
  • At this point, add the coconut cream and process until smooth.
  • Scoop the ice cream into a waffle cup or a bowl. Serve immediately.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Add nuts. This Vegan Banana Ice Cream would be delicious with some chopped walnuts, pecans, or hazelnuts.
  • Substitute other frozen fruit. Try different variations by using frozen bananas alone, or adding blueberries, mango, raspberries, pineapples, strawberries, or peaches.
  • Add chocolate. Mix in some vegan chocolate chips or chunks that have been chopped off a bar of chocolate to add extra sweetness and a little texture.
  • Make it with syrup. Homemade or store-bought vegan caramel sauce, raspberry sauce, or chocolate sauce can be swirled through the ice cream.

How to Store

This Vegan Banana Ice Cream is best when eaten right away. While you can freeze it for the next day in an airtight container, it loses its smooth and creamy consistency. I suggest that you blend just as much as you plan on eating so there are no leftovers.

Nutrition

Calories: 124kcal | Carbohydrates: 29g | Protein: 1g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 11mg | Potassium: 305mg | Fiber: 3g | Sugar: 21g | Vitamin A: 653IU | Vitamin C: 24mg | Calcium: 17mg | Iron: 0.4mg

Baked Snap Peas

· Leave a Comment

These Baked Snap Peas are a delicious side dish that works well with lots of others. It's full of garlicky flavor and the pods are perfectly tender with a little crunch.

Baked Snap Peas on a tray

These Baked Snap Peas are, well, a snap to make. This simple recipe uses just a few spices and some oil to create a delicious side dish that is truly versatile. The slightly garlicky and salty flavors complement dishes like pasta, potatoes, soups, and proteins really well. And this recipe is also easy to tweak so it fits the meal or your personal preferences.

Snap peas are a great vegetable to cook with because they have the most amazing texture. They tenderize some while they cook, but they never lose their signature snap or crunch. They are also mild in flavor so that they are easy to spice up with seasonings and sauces. Let's look at what you'll be using to make these Baked Snap Peas.

What you’ll need

  • Sugar Snap Peas. I like sugar snap peas over snow peas for this recipe.
  • Olive Oil. Or you can use your favorite oil.
  • Garlic powder. Or freshly grated garlic.
  • Salt & Black pepper. To taste.

How to Make it

1. Place the snap peas on a large baking sheet covered with parchment paper. Drizzle them with olive oil and season with salt, black pepper, and garlic powder.

snap peas with olive oil and seasonings

2. Mix everything together well and then spread them out evenly. Bake for 15 minutes at 450°F. Serve.

spreading the snap peas on a baking tray
Baked Snap Peas on a spatula

Tips for the best Baked Snap Peas

  • Season the snap peas before baking. Make sure to add your seasonings before the snap peas go into the oven to ensure they have time to absorb the flavors.
  • Choose good quality snap peas. I prefer to use Mann's brand for my sugar snap peas, but mostly you want to look for ones that are bright in color and feel as though they will snap if you bend them too far.
  • Don't add too much oil. To avoid greasy Baked Snap Peas, only use a little bit of oil. You just need enough to get that lovely browning and help the seasonings adhere.
  • Spread the snap peas out. If the baking sheet is too crowded, then the snap peas will not thoroughly cook. Make sure to spread them out in a single layer for best results.

Add-ins and Substitutes

  • Make them spicy. Try this recipe with some red pepper flakes added to the snap peas before baking for a little added heat.
  • Add some herbs. Fresh herbs add so much great flavor. Basil, thyme, and Italian seasonings are a great addition to this dish. You can use dried herbs as well.
  • Add balsamic vinegar. Give these Baked Snap Peas a tangy sweet finish with some balsamic vinegar.
  • Add a cheesy flavor. Make them with some nutritional yeast sprinkled on top at the end for a cheesy flavor similar to Parmesan cheese.

How to Store

Store any leftovers of these Baked Snap Peas in an airtight container in the refrigerator for up to 3 days. They can be reheated in the microwave, on the stovetop, or in the oven for about 5 minutes at 350°F.

What to Serve with it

Baked Snap Peas on a tray

These Baked Snap Peas are a delicious and easy side dish that you'll want to make again and again. The combination of tender and crunchy with the perfect seasoning makes it a winner. In fact, I'd stock up during snap peas season if I were you. With so many uses, from baking to stir-frying, to just enjoying them raw, this is a great veggie to have on hand for your family to enjoy!

More tasty vegan recipes:

Baked Snap Peas

These Baked Snap Peas are a delicious side dish that works well with lots of others. It's full of garlicky flavor and the pods are perfectly tender with a little crunch.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 66kcal
Author: Tania Sheff

Ingredients

  • 1 lb. sugar snap peas, strings removed and trimmed (if needed)
  • ½ tbsp. olive oil, or avocado oil
  • ½ tsp. garlic powder
  • ½ tsp. sea salt or to taste
  • ⅛ tsp. pepper or to taste

Instructions

  • Place the snap peas on a large baking sheet covered with parchment paper. Drizzle them with olive oil and season with salt, black pepper, and garlic powder.
  • Mix everything together well and then spread them out evenly. Bake for 15 minutes at 450°F. Serve.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Make them spicy. Try this recipe with some red pepper flakes added to the snap peas before baking for a little added heat.
  • Add some herbs. Fresh herbs add so much great flavor. Basil, thyme, and Italian seasonings are a great addition to this dish. You can use dried herbs as well.
  • Add balsamic vinegar. Give these Baked Snap Peas a tangy sweet finish with some balsamic vinegar.
  • Add a cheesy flavor. Make them with some nutritional yeast sprinkled on top at the end for a cheesy flavor similar to Parmesan cheese.

How to Store

Store any leftovers of these Baked Snap Peas in an airtight container in the refrigerator for up to 3 days. They can be reheated in the microwave, on the stovetop, or in the oven for about 5 minutes at 350°F.

Nutrition

Calories: 66kcal | Carbohydrates: 9g | Protein: 3g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Sodium: 244mg | Potassium: 236mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1233IU | Vitamin C: 68mg | Calcium: 50mg | Iron: 2mg

Creamy Zucchini Pasta

· 4 Comments

The flavor of this Creamy Zucchini Pasta is delicious and simple to make. Using coconut milk as a base, the sweetness paired with tomatoes and zucchini creates a wonderful flavor combination.

Creamy Zucchini Pasta on a plate

I'm a fan of using pasta in meals as it adds a hearty and wonderful texture. Penne pasta works great for this recipe but you can easily use any kind of pasta that you'd like. Adding a bit of olive oil provides a healthy fat as well; however, feel free to use coconut oil or another type of cooking oil in its place.

The ingredients that really set this pasta dish over the top in flavor is the addition of the zucchini and tomatoes. During the summer months, using fresh veggies from your garden or buying them from the farmer's market will add so much beautiful coloring and taste. I tend to vary up the type of tomatoes that I use but I've found that I love the addition of sweet cherry tomatoes.

Video Tutorial

What you'll need

  • Pasta. Any medium pasta cut would work here. I used penne.
  • Olive Oil. Or your favorite kind.
  • Zucchini. Or summer squash. I used a combination of both.
  • Tomatoes. Cherry tomatoes work best here, because they are the sweetest.
  • Garlic. Use more or less, depending on personal preference.
  • Spices. Salt, pepper, red pepper flakes (for heat).
  • Coconut milk. Or unsweetened oat creamer.
  • Parsley. Or fresh basil.

How to make it

1. Bring a large pot of salted water to a boil and start cooking the pasta according to the package instructions. When cooked, drain and set aside.

cooking the pasta

2. In the meantime, in a large, non-stick skillet, cook the zucchini in olive oil on medium heat, until slightly browned and cooked through (about 7-10 minutes).

cooking zucchini

3. Now add the tomatoes, garlic, salt, pepper, and red pepper flakes and cook stirring occasionally, until tomatoes soften nicely (about 5-8 minutes).

adding tomatoes to zucchini

4. At this point add coconut milk and parsley. Let simmer for 1 minute.

adding coconut milk to zucchini

5. Finally, add the pasta and stir well. Serve immediately.

adding pasta to zucchini
Creamy Zucchini Pasta in the skillet

Helpful tips

  • Make certain to add salt to your water. Many people will want to skip this step but don't! The added salt is what keeps the pasta from sticking together when it's boiling so this is important to do.
  • Don't peel the zucchini. All you need to do is wash the zucchini really well for this recipe. I never peel it because the outer peeling is what holds it together and keeps it from becoming mushy.
  • Drain the cooked pasta really well. Take a bit of extra time to ensure that you get rid of all the water. If you don't, you'll have a soggy dish.

Recipe variations

  • Add in more fresh vegetables. If you want to add in different veggies, do so. I think that adding in onions would be a great addition to this dish.
  • Change up the type of pasta. Penne pasta is great but you can easily use this with macaroni pasta, spaghetti, linguine, or other options that you want to use.
  • Crank up the heat. If you love heat, add in the heat! Crushed red pepper is a great addition and can really enhance the hot flavoring.

How to store and reheat

If you have leftovers, you're lucky! This means that you'll get to enjoy the taste and flavors over and over again. All you have to do is store the dish in an airtight container and keep it cool in the fridge for up to 3 days.

When it's time to reheat, simply place it in the microwave and warm it up. You might need to add in a bit of oil if the noodles are sticking but remember that a little bit can go a long way.

Creamy Zucchini Pasta on a plate with a fork

Once you make this simple pasta recipe, you just might find that you add it to your monthly meal rotation as a hearty and simple dish. Even though fresh veggies during the summer months are great, this Creamy Pasta recipe can easily be made and enjoyed all year long.

More tasty vegan pasta recipes:

Creamy Zucchini Pasta

The flavor of this Creamy Zucchini Pasta is delicious and simple to make. Using coconut milk as a base, the sweetness paired with tomatoes and zucchini creates a wonderful flavor combination.
4.65 from 14 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 355kcal
Author: Tania Sheff

Ingredients

  • 8 oz. pasta (such as penne, shells, bow tie pasta)
  • 1 ½ tbsp. olive oil
  • 1 lb. zucchini, sliced thinly into half circles (or summer squash)
  • 12 oz. cherry tomatoes, cut in half
  • 3 garlic cloves, minced
  • ¾ tsp. sea salt or to taste
  • ¼ tsp. pepper or to taste
  • ⅛ tsp. red pepper flakes or to taste
  • ½ cup full-fat coconut milk
  • ¼ cup chopped parsley

Instructions

  • Bring a large pot of salted water to a boil and start cooking the pasta according to the package instructions. When cooked, drain and set aside.
  • In the meantime, in a large, non-stick skillet, cook the zucchini in olive oil on medium heat, until slightly browned and cooked through (about 7-10 minutes).
  • Now add the tomatoes, garlic, salt, pepper, and red pepper flakes and cook stirring occasionally, until tomatoes soften nicely (about 5-8 minutes).
  • At this point add coconut milk and parsley. Let simmer for 1 minute.
  • Finally, add the pasta and stir well. Serve immediately.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Helpful tips

  • Make certain to add salt to your water. Many people will want to skip this step but don't! The added salt is what keeps the pasta from sticking together when it's boiling so this is important to do.
  • Don't peel the zucchini. All you need to do is wash the zucchini really well for this recipe. I never peel it because the outer peeling is what holds it together and keeps it from becoming mushy.
  • Drain the cooked pasta really well. Take a bit of extra time to ensure that you get rid of all the water. If you don't, you'll have a soggy dish.

Recipe variations

  • Add in more fresh vegetables. If you want to add in different veggies, do so. I think that adding in onions would be a great addition to this dish.
  • Change up the type of pasta. Penne pasta is great but you can easily use this with macaroni pasta, spagehtti pasta, or other options that you want to use.
  • Crank up the heat. If you love heat, add in the heat! Crushed red pepper is a great addition and can really enhance the hot flavoring.

Nutrition

Calories: 355kcal | Carbohydrates: 51g | Protein: 10g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 389mg | Potassium: 707mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1006IU | Vitamin C: 46mg | Calcium: 56mg | Iron: 3mg

Vegan Rice and Beans

· 4 Comments

This Vegan Rice and Beans is a satisfying meal all on its own. Full of protein and fiber, this delicious combination of fluffy rice, tender beans, and vegetables with herbs and spices is so tasty.

Vegan Rice and Beans in the skillet

This Vegan Rice and Beans is such an easy and simple meal to make, you'll be serving it time and again. Each ingredient brings lots of flavor, with fresh herbs and complementary spices giving this dish a delicious boost. There are lots of variations and add-ins for this recipe, so you can make it so it fits the preferences of your family perfectly.

Not only does this make a filling and tasty meal, it's also healthy and full of vitamins and minerals. If you choose brown rice and organic ingredients, this Vegan Rice and Beans can be a healthy option for your regular diet. It also pairs well with lots of dishes, so you can easily add it to your favorite meals. Let's look at what you'll be using to make it.

Video Tutorial

What you'll need

  • Rice. I used long-grain parboiled rice. Any long or medium grain rice can be used instead.
  • Veggie Stock. Or water.
  • Oil. Olive, grapeseed, or avocado oil would work here.
  • Onion. Any color.
  • Bell Pepper. Any color.
  • Garlic.
  • Jalapeno. Optional.
  • Beans. I used kidney beans, but black or pinto beans would be great in this recipe as well.
  • Spices. Cumin powder, chili powder (optional), salt, and pepper.
  • Cilantro. Or parsley.

How to make it

1. In a medium pot, bring the vegetable stock, or salted water, to a boil. Add rice and about 1 tablespoon. of oil. Reduce heat to low, and simmer for 20 minutes, until the rice is cooked through and fluffy.

cooking rice in veggie broth

2. In the meantime, heat up a large skillet over medium heat, add the oil and onion, and cook for about 5 minutes.

cooking the onion in oil

3. At this point, add the bell pepper, garlic, and jalapeno. Cook for another 3-5 minutes.

adding peppers and garlic to onion

4. Now, add the cumin, chili powder, salt, and pepper. Stir, and cook for 1 minute, until the spices are fragrant.

adding spices

5. Add in the kidney beans and cook until just heated through.

adding kidney beans

6. Lastly, add the cooked rice and cilantro. Stir, turn off the heat, and serve.

adding cooked rice and parsley
Vegan Rice and Beans in a bowl

Tips for the best Vegan Rice and Beans

  • Use long-grained rice. This recipe works best with this kind of rice because it has less starch and the grains will separate more than others. Jasmine and Basmati can be used, and organic is best.
  • Cut the veggies to a similar size. The ingredients in this Vegan Rice and Beans are all a uniform size, so make sure that you chop everything about the same for even cooking.
  • Rinse and drain the beans. If you are using canned beans, drain the liquid in the can and rinse them to remove any extra starch. You can use organic or make your own, too.
  • Avoid overcooking the rice. Parboiled rice is already partially boiled so it may take slightly less time than regular white rice, and much less than brown. Take it off the heat once it gets fluffy.

Add-ins and Substitutes

  • Add other vegetables. You can try this recipe with the addition of corn, peas, olives, squash, or carrots for a different flavor. Saute the harder veggies, like the carrots, to soften them.
  • Substitute other herbs. Rather than using parsley, you can add cilantro as a garnish, or thyme, sage, or a bay leaf to be cooked into the dish.
  • Add some acidity. For a tangy flavor, add some apple cider vinegar or lime juice to these Vegan Rice and Beans. Fresh lime juice is always preferred for the best flavor.
  • Add tofu. Try this recipe with added protein by chopping up some tofu and cooking it with the beans and vegetables. Choose the firm or extra firm varieties though, so they will hold their shape.

How to Store

You can store these Vegan Rice and Beans in the refrigerator in an airtight container for up to 5 days. When you are ready to reheat them, place them on the stove top to warm through, or in the microwave for a minute or two. You can also freeze this dish once it has cooled. Place it in a freezer-safe container or ziplock bag for up to 3 months. Thaw overnight before reheating.

What to Serve with it

Vegan Rice and Beans in the skillet

I hope you enjoy this Vegan Rice and Beans as much as I do. Filling and flavorful, this is one dish you'll find yourself making on a regular basis.

More tasty vegan recipes to try:

Vegan Rice and Beans

This Vegan Rice and Beans is a satisfying meal all on its own. Full of protein and fiber, this delicious combination of fluffy rice, tender beans, and vegetables with herbs and spices is so tasty.
4.63 from 16 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 183kcal
Author: Tania Sheff

Ingredients

  • 2 cups vegetable broth (or salted water)
  • 1 cup long-grain rice I used parboiled rice
  • 2 tbsp. olive oil, divided
  • 1 medium onion, finely diced
  • 1 large bell pepper, finely diced
  • 2 large garlic cloves, minced
  • 1 jalapeno pepper, finely diced
  • 2 cans (15 oz. each) kidney beans, drained and rinsed
  • 1 tsp. cumin powder
  • ½ tsp. chili powder, or to taste optional
  • 1 tsp. sea salt, or to taste
  • ¼ tsp. pepper, or to taste
  • ¼ cup chopped cilantro or parsley

Instructions

  • In a medium pot, bring the vegetable stock, or salted water, to a boil. Add rice and about 1 tablespoon. of oil. Reduce heat to low, and simmer for 20 minutes, until the rice is cooked through and fluffy.
  • In the meantime, heat up a large skillet over medium heat, add the oil and onion, and cook for about 5 minutes.
  • At this point, add the bell pepper, garlic, and jalapeno. Cook for another 3-5 minutes.
  • Now, add the cumin, chili powder, salt, and pepper. Stir, and cook for 1 minute, until the spices are fragrant.
  • Add in the kidney beans and cook until just heated through.
  • Lastly, add the cooked rice and cilantro. Stir, turn off the heat, and serve.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Add other vegetables. You can try this recipe with the addition of corn, peas, olives, squash, or carrots for a different flavor. Saute the harder veggies, like the carrots, to soften them.
  • Substitute other herbs. Rather than using parsley, you can add cilantro as a garnish, or thyme, sage, or a bay leaf to be cooked into the dish.
  • Add some acidity. For a tangy flavor, add some apple cider vinegar or lime juice to these Vegan Rice and Beans. Fresh lime juice is always preferred for the best flavor.
  • Add tofu. Try this recipe with added protein by chopping up some tofu and cooking it with the beans and vegetables. Choose the firm or extra firm varieties though, so they will hold their shape.

How to Store

You can store these Vegan Rice and Beans in the refrigerator in an airtight container for up to 5 days. When you are ready to reheat them, place them on the stove top to warm through, or in the microwave for a minute or two. You can also freeze this dish once it has cooled. Place it in a freezer-safe container or ziplock bag for up to 3 months. Thaw overnight before reheating.

Nutrition

Calories: 183kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 644mg | Potassium: 160mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1227IU | Vitamin C: 40mg | Calcium: 28mg | Iron: 1mg

Grilled Eggplant

· Leave a Comment

This Grilled Eggplant is simple yet so delicious. Lightly charred and drizzled with homemade balsamic dressing, this elegant dish can be served as an appetizer or part of the main course.

Grilled Eggplant on a plate with veggies on the background

Grilled Eggplant is a really flavorful dish that you can enjoy any time of the day. It's easy to make and very versatile. This recipe will show you how to prepare the eggplant so you get the most out of its natural flavor. And with a homemade balsamic dressing and fresh arugula, the flavors are the perfect combination of fresh, tangy, and savory.

Eggplant is a great vegetable to use as it has nice firm flesh that's almost "meaty," but it can also be cooked until soft and mixed in with other ingredients, like in these Eggplant "Meatballs." With these Grilled Eggplant slices, the light char really enhances the flavor and makes it deliciously savory. Let's take a look at what you'll be using to make this tasty dish.

Video Tutorial

What you'll need

  • Eggplants. Try to find fresh eggplants that are firm.
  • Olive Oil. I recommend using extra virgin olive oil.
  • Balsamic Vinegar. Choose a good quality one.
  • Garlic. Fresh garlic is a must here.
  • Salt.
  • Arugula. Optional. To serve.

How to make it

1. Slice the eggplant into about ½ inch (or a bit thinner) circles. Arrange the slices on a large cutting board and sprinkle with salt on both sides. Let them rest while preparing the balsamic dressing.

sling the eggplant

2. To make the dressing, add the olive oil, balsamic vinegar, and garlic into a small jar. Shake or stir well with a spoon.

making the balsamic dressing

3. Heat your grilling pan to a medium heat. While the pan is heating, remove some of the water from the eggplants with the help of a kitchen towel.

4. Once the pan is hot, place the eggplant slices on top in a single layer and leave to cook.

placing the eggplant on the grill pan

5. After about 2 minutes, check to see if they have developed nice char marks, and then flip them over onto the other side. Once cooked, remove and place on a chopping board to rest. Repeat this step until you run out of eggplant slices.

flipping the eggplant

6. To plate the grilled eggplant, massage a handful of arugula or baby spinach in your hands and place in the center of the plate. Drizzle the greens with the balsamic dressing. Arrange the eggplant slices in a circle around the greens and generously drizzle with balsamic vinegar dressing. Serve.

plating the Grilled Eggplant
drizzling the balsamic vinegar over the eggplant

Tips for the best Grilled Eggplant

  • Slice the eggplant the same size. You want the slices to be on the thin side and about the same thickness for all. This helps them cook evenly so they are not burnt or undercooked.
  • Salt and pat the eggplant dry. Doing this will remove excess water from the eggplant. Doing this enables them to char easier and keeps them from getting soggy.
  • Heat the pan before putting the eggplant in it. Having the pan already hot ensures that the eggplant will cook fast and develop a nice char and texture.
  • Massage the arugula. If you plan to serve this dish with arugula, massage the leaves to cause some wilting. This unleashes their tangy full flavor without the bitterness.

Add-ins and Substitutes

  • Substitute the eggplant with other vegetables. You can make this dish with slices of zucchini or Portobello mushrooms, too. Or try okra.
  • Use cast iron grill skillet. You can also grill these outdoors. If you don't have cast iron skillet, you can also use a non-stick skillet (no oil) to char the eggplants nicely.
  • Add some heat. Spice this recipe up with some cayenne pepper or red pepper flakes. You can also add your favorite spicy pepper to the dressing.

How to Store

Store any leftover Grilled Eggplant in an airtight container in the fridge. It will keep for about 3-5 days.

How to Serve it

  • On its own. If you are setting this out as an appetizer, you can simply enjoy it as is, on a bed of arugula.
  • With baguette. Toasted bread or baguette slices can be served with these Grilled Eggplant slices as a light meal.
  • In a Sandwich. For a delicious vegan lunch or dinner, add this to a roll, sliced bread, or pita, then top with arugula and balsamic dressing.
  • With pasta. You can serve these on the side with your favorite pasta dish. Try this Creamy Lemon Spaghetti or Tomato Mushroom Spinach Pasta.
Grilled Eggplant cut into pieces

This Grilled Eggplant goes great with so many dishes. I hope you'll enjoy its savory and tangy flavors as much as I do.

More tasty vegan recipes to try:

Grilled Eggplant

This Grilled Eggplant is simple yet so delicious. Lightly charred and drizzled with homemade balsamic dressing, this elegant dish can be served as an appetizer or part of the main course.
5 from 5 votes
Print Pin Rate
Course: Appetizer
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 275kcal
Author: Tania Sheff

Ingredients

  • 1 medium eggplant
  • 1 small bunch of arugula optional
  • 2 tsp. salt or to taste

For the balsamic dressing

  • 3 tbsp. extra virgin olive oil
  • 3 tbsp. balsamic vinegar
  • 1 garlic clove, minced

Instructions

  • Slice the eggplant into about ½ inch (or a bit thinner) circles. Arrange the slices on a large cutting board and sprinkle with salt on both sides. Let them rest while preparing the balsamic dressing.
  • To make the dressing, add the olive oil, balsamic vinegar, and garlic into a small jar. Shake or stir well with a spoon.
  • Heat your grilling pan to a medium heat. While the pan is heating, remove some of the water from the eggplants with the help of a kitchen towel.
  • Once the pan is hot, place the eggplant slices on top in a single layer and leave to cook.
  • After about 2 minutes, check to see if they have developed nice char marks, and then flip them over onto the other side. Once cooked, remove and place on a chopping board to rest. Repeat this step until you run out of eggplant slices.
  • To plate the grilled eggplant, massage a handful of arugula or baby spinach in your hands and place in the center of the plate. Drizzle the greens with the balsamic dressing. Arrange the eggplant slices in a circle around the greens and generously drizzle with balsamic vinegar dressing. Serve.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Tips for the best Grilled Eggplant

  • Slice the eggplant the same size. You want the slices to be on the thin side and about the same thickness for all. This helps them cook evenly so they are not burnt or undercooked.
  • Salt and pat the eggplant dry. Doing this will remove excess water from the eggplant. Doing this enables them to char easier and keeps them from getting soggy.
  • Heat the pan before putting the eggplant in it. Having the pan already hot ensures that the eggplant will cook fast and develop a nice char and texture.
  • Massage the arugula. If you plan to serve this dish with arugula, massage the leaves to cause some wilting. This unleashes their tangy full flavor without the bitterness.

How to Store

Store any leftover Grilled Eggplant in an airtight container in the fridge. It will keep for about 3-5 days.

Nutrition

Calories: 275kcal | Carbohydrates: 18g | Protein: 2g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 488mg | Potassium: 559mg | Fiber: 7g | Sugar: 11g | Vitamin A: 77IU | Vitamin C: 6mg | Calcium: 31mg | Iron: 1mg

Vegan Greek Salad

· 7 Comments

This Vegan Greek Salad is made with fresh vegetables, kalamata olives, vegan feta cheese, and a homemade tangy Greek dressing. It's easy to make, but packs lots of flavor into every delicious bite.

Vegan Greek Salad with vegetables on the background

This Vegan Greek Salad is just what you've been craving this season. Cold, crisp, and fresh, it has a wonderful mix of tastes and textures that will send your taste buds into overdrive. I love the way the crispy cucumber combines with the juicy tomatoes, tender olives, and crumbly vegan feta. It's both refreshing and satisfying.

This recipe also includes a homemade Greek dressing that is really easy to make and can be doubled or tripled so you can store it in your fridge for more salads throughout the month. There's lots of versatility in how you make this dish, so it's perfect if you need to swap some ingredients because you haven't had time to grocery shop. But let's first take a look at what you'd use to make this Vegan Greek Salad.

Video Tutorial

What you'll need

  • Cucumbers. Keep the peel on, or remove it.
  • Tomatoes. Try to find nice, flavorful tomatoes.
  • Green Pepper. Green is best for this salad.
  • Red Onion. Or yellow.
  • Olives. Kalamata olives are best for this recipe.
  • Vegan Feta. Use store-bought (Violife is great), or use my Vegan Feta recipe.

The Dressing Ingredients

  • Extra Virgin Olive Oil.
  • Apple Cider Vinegar. Or red wine vinegar.
  • Maple Syrup. Optional, but recommended.
  • Garlic.
  • Dried Oregano.
  • Dijon Mustard.
  • Salt & Pepper.

How to make it

1. Make the dressing. Just place all of the ingredients into a mason jar and shake for a good 30-60 seconds, until combined (or whisk all the ingredients in a bowl).

making the dressing

2. Assemble the salad. Place the cucumbers, tomatoes, peppers, onions, and olives into a large mixing bowl, pour the dressing on top, and mix well.

adding the dressing to the sald

3. Top it with feta. Transfer the salad to a serving bowl and top it with vegan feta. You can use feta cubes, or break them into smaller pieces with your hands. Use store-bought or homemade vegan feta cheese. Enjoy!

placing vegan feta cheese on top of the Greek salad

Tips for the best Vegan Greek Salad

  • Choose good quality vegetables. Since these veggies will be the star of the dish, choose high-quality, ripe ones that are firm, unblemished, and without bruises. Organic and in-season produce has the best flavor.
  • Chop the vegetables to similar sizes. So that one ingredient doesn't overwhelm the others, try to chop and slice them to a similar size. The exception is the onion, which is best in smaller pieces because of its strong flavor.
  • Use maple syrup in the dressing. Even if you love a tangy dressing, adding this sweetener will only make it better. The contrast between the sweet, salty, and tangy is delicious.
  • Mix the dressing right before adding it to the salad. Because oil and water-based vinegar separate quickly, give your dressing a few shakes or stirs before adding it to the salad to get an even distribution of flavors.

Add-ins and Substitutes

  • Add other vegetables. You can make this dish with additional veggies or substitutes, including pepperoncini peppers, lettuce, celery, carrots, or mushrooms. You can also add vegan grape leaves.
  • Substitute olive varieties. Instead of traditional kalamata olives, make this with black, green, or castelvetrano olives.
  • Add beans. Make this Vegan Greek Salad even more satisfying and filling by adding protein. You can toss in black beans, cannellini, red kidney, pinto, or chickpeas.
  • Use a different dressing. This tangy Greek dressing is awesome, but you can use any of your favorites. Try the dressing from this Tomato Avocado Salad with Balsamic, Vegan Caesar Dressing, or just simple oil and vinegar.

How to Store

It's best to store the vegetables and cheese in this Vegan Greek Salad separate from the dressing in the fridge so they won't become soggy. Store the dressing in a mason jar for up to 2 weeks, and the veggies and vegan feta in airtight containers for up to 5 days. This salad is best eaten freshly made though.

What to Serve with it

Vegan Greek Salad close up shot

I hope you love this flavorful and simple Vegan Greek Salad. It's so refreshing and easy to make, and you'll find it pairs nicely with almost any dish you serve it with.

More tasty vegan salad recipes:

Vegan Greek Salad

This Vegan Greek Salad is made with fresh vegetables, kalamata olives, vegan feta cheese, and a homemade tangy Greek dressing. It's easy to make, but packs lots of flavor into every delicious bite.
5 from 9 votes
Print Pin Rate
Course: Salad
Cuisine: American, Greek
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 169kcal
Author: Tania Sheff

Ingredients

  • 1 small English cucumber, cut into half circles (about 7-8 oz.)
  • 6 small tomatoes, sliced (about 7-8 oz.)
  • 1 medium green pepper, sliced
  • ¼ medium red onion, thinly sliced
  • ½ cup kalamata olives, pitted, cut in half
  • ½ cup vegan feta cheese see notes

The dressing ingredients

  • 2 tbsp. extra virgin olive oil
  • 1 tbsp. apple cider vinegar
  • 1 tsp. maple syrup
  • 1 tsp. Dijon mustard
  • 1 small garlic clove, minced
  • ½ tsp. dried oregano
  • ½ tsp. sea salt or to taste
  • ¼ tsp. pepper or to taste

Instructions

  • Make the dressing. Just place all of the ingredients into a mason jar and shake for a good 30-60 seconds, until combined (or whisk all the ingredients in a bowl).
  • Assemble the salad. Place the cucumbers, tomatoes, peppers, onions, and olives into a large mixing bowl, pour the dressing on top, and mix well.
  • Top it with feta. Transfer the salad to a serving bowl and top it with vegan feta. You can use feta cubes, or break them into smaller pieces with your hands. Use store-bought or homemade vegan feta cheese. Enjoy!
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Add other vegetables. You can make this dish with additional veggies or substitutes, including pepperoncini peppers, lettuce, celery, carrots, or mushrooms. You can also add vegan grape leaves.
  • Substitute olive varieties. Instead of traditional kalamata olives, make this with black, green, or castelvetrano olives.
  • Add beans. Make this Vegan Greek Salad even more satisfying and filling by adding protein. You can toss in black beans, cannellini, red kidney, pinto, or chickpeas.
  • Use a different dressing. This tangy Greek dressing is awesome, but you can use any of your favorites. Try the dressing from this Tomato Avocado Salad with Balsamic, Vegan Caesar Dressing, or just simple oil and vinegar.

How to Store

It's best to store the vegetables and cheese in this Vegan Greek Salad separate from the dressing in the fridge so they won't become soggy. Store the dressing in a mason jar for up to 2 weeks, and the veggies and vegan feta in airtight containers for up to 5 days. This salad is best eaten freshly made though.

Nutrition

Calories: 169kcal | Carbohydrates: 13g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 527mg | Potassium: 525mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1405IU | Vitamin C: 45mg | Calcium: 93mg | Iron: 1mg

Rice and Beans in the Oven

· 2 Comments

These Rice and Beans in the Oven are made with tender black beans and fluffy rice for a delicious side dish or a light meal. You will love how flavorful this simple recipe is.

Rice and Beans in the Oven in the baking dish

This recipe may seem basic, but I promise that the flavors are anything but. These Rice and Beans in the Oven are made with the fluffiest variety of rice and beans that are flavored with a tomato salsa that has just the right level of spice. Jalapenos are added to up the heat to make this dish really interesting.

You can serve this as a side dish with lots of others because it’s really versatile. You can also make it the main meal if you’re looking for something light. Light though it may be, there are lots of vitamins, minerals, fiber, and protein packed into this delicious dish that will make it a very satisfying meal. Let’s take a look at what you’ll be using to make this Rice and Beans in the Oven.

Video Tutorial

What you’ll need

  • Rice. I used basmati rice in this recipe because it's so fluffy.
  • Beans. I used black beans. You can use canned and rinsed beans, or you can boil dry ones yourself. Either way is fine.
  • Tomato Base. I used a combination of tomato sauce and tomato salsa.
  • Spices. Oregano, Cumin powder, Salt, and Black pepper.
  • Olive Oil. Or any other oil of your choice.
  • Diced Jalapenos. Optional. It adds a nice touch of heat and color.
  • Veggie Broth. Or you can use water if you don't have any.

How to Make it

1. Preheat your oven to 350°F.

2. Put the rice into a large baking dish. Then add the salt, black pepper, oregano, cumin powder, and olive oil, mixing everything together well.

seasoning the rice

3. Add the tomato sauce, tomato salsa, diced jalapenos, black beans, and veggie broth to the rice. Combine until well incorporated.

adding salsa and beans

4. Cover the rice and beans with aluminum foil and bake for 1 hour.

covering the dish with foil

5. When it's done cooking, gently fluff the rice with a fork or spoon. Serve.

fluffing the baked rice
Rice and Beans on the white plate

Tips for the best Rice and Beans in the Oven

  • Rinse the beans if they’re canned. Always rinse your beans if they are canned. This will get rid of the thick liquid they are stored in and any excess salt.
  • Oil the beans before adding spices. To avoid the seasonings being washed to the bottom of the pot, coat the beans in oil and add the spices, then add the wet ingredients.
  • Use the steam to cook the rice. Keep this dish covered as it cooks so that the steam helps the rice cook thoroughly as the beans cook. Releasing it may result in harder, less fluffy rice.
  • Experiment with the tomato base. To get the flavor and texture that you like best, experiment with marinara sauce, tomato sauce, and crushed tomatoes as your tomato base.

Add-ins and Substitutes

  • Use other types of rice. I like basmati for this dish because it’s the fluffiest, but you can use any long grain rice in its place, such as jasmine.
  • Add more protein. To make this more filling, you can add some protein in the form of tempeh bacon or tofu cubes.
  • Add some vegetables. Make this recipe even more delicious by adding your favorite vegetables. Bell peppers, corn, peas, and carrots go really well with this dish.
  • Skip the jalapenos. If you are not a fan of spicy dishes, then you may want to skip the jalapenos. Or if you just want a little heat, then add some red pepper flakes or chili powder in their place.

How to Store

You can store these Rice and Beans in an airtight container in the refrigerator for up to 4 days. To reheat them, just place them in the microwave with a glass of water, or some added right in, so that as they heat, they stay moist. You can also freeze this dish once it has cooled in a freezer-ziplock bag for up to 6 months. Thaw overnight in the fridge and reheat.

What to Serve with it

Rice and Beans in the Oven topped with avocado

This Rice and Beans in the Oven is a great recipe when you are looking for a dish that is flavorful, simple, and filling. It works as a side dish or a light meal and is really easy and fast to make. You can’t go wrong with this versatile dish. I hope you and your family love it as much as we do. Enjoy!

More tasty vegan rice recipes:

Rice and Beans in the Oven

These Rice and Beans in the Oven are made with tender black beans and fluffy rice for a delicious side dish or a light meal.
5 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 servings
Calories: 528kcal
Author: Tania Sheff

Ingredients

  • 1 ½ cup basmati rice
  • 1 tsp. salt or to taste
  • ½ tsp. pepper or to taste
  • 1 tsp. cumin powder
  • ½ tsp. oregano
  • 3 tbsp. olive oil or other kind
  • 8 oz. tomato salsa
  • 8 oz. tomato sauce
  • 14 oz. (1 can) cooked black beans or other kind
  • 2 medium jalapeno peppers, diced
  • 1 ½ cup vegetable broth
  • ¼ cup chopped parsley or cilantro, to garnish

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Put the rice into a large baking dish. Then add the salt, black pepper, oregano, cumin powder, and olive oil, mixing everything together well.
  • Add the tomato sauce, tomato salsa, diced jalapenos, black beans, and veggie broth to the rice. Combine until well incorporated.
  • Cover the rice and beans with aluminum foil and bake for 1 hour.
  • When it's done cooking, gently fluff the rice with a fork or spoon. Serve.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Tips for the best Rice and Beans in the Oven

  • Rinse the beans if they’re canned. Always rinse your beans if they are canned. This will get rid of the thick liquid they are stored in and any excess salt.
  • Oil the beans before adding spices. To avoid the seasonings being washed to the bottom of the pot, coat the beans in oil and add the spices, then add the wet ingredients.
  • Use the steam to cook the rice. Keep this dish covered as it cooks so that the steam helps the rice cook thoroughly as the beans cook. Releasing it may result in harder, less fluffy rice.
  • Experiment with the tomato base. To get the flavor and texture that you like best, experiment with marinara sauce, tomato sauce, and crushed tomatoes as your tomato base.

How to Store

You can store these Rice and Beans in an airtight container in the refrigerator for up to 4 days. To reheat them, just place them in the microwave with a glass of water, or some added right in, so that as they heat, they stay moist. You can also freeze this dish once it has cooled in a freezer-ziplock bag for up to 6 months. Thaw overnight in the fridge and reheat.

Nutrition

Calories: 528kcal | Carbohydrates: 89g | Protein: 16g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 1480mg | Potassium: 823mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1132IU | Vitamin C: 18mg | Calcium: 100mg | Iron: 5mg

Salsa Roja

· 6 Comments

This Salsa Roja is fresh and flavorful, with a great kick of heat. Made with fresh roasted vegetables and aromatic spices, this salsa tastes delicious with all your favorite dishes.

Dipping tortilla into the salsa roja

This Salsa Roja may very well be one of the best you've ever had. That's because I have tweaked this recipe until the flavors and texture are just right. Unlike traditional salsa recipes, this Salsa Roja is made by roasting the tomatoes, garlic, jalapenos, and onions. Doing this brings out their natural sweetness and gives the salsa a better texture overall. Roasted fresh vegetables are much richer in flavor, so this salsa is really going to wow you.

This Salsa Roja recipe also uses fragrant and complementary spices that really enhance the sweet heat of the other ingredients, and ends with a tang of lime juice. You can use it as a dip for your favorite chips, on tacos or quesadillas, or with any of your preferred dishes. I love how this Salsa Roja comes out and how well it pairs with other flavors. Let's talk about what goes into making it.

Video Tutorial

What you'll need

  • Tomatoes. I think Roma tomatoes are best for this recipe because of their natural sweetness.
  • Jalapeno Peppers. These peppers add heat. Reduce the quantity if you'd like your salsa to be on the mild side. If you use 3 like I did, it'll be moderately spicy. If you don't want the heat at all, remove the seeds from the jalapenos so you get the flavor without the spice.
  • Lime Juice. Lime juice is better, but you can substitute it for lemon juice if that's all you have on hand.
  • Spices. Salt and cumin.
  • Onion. I used a yellow onion, but any color will work.
  • Garlic. Fresh cloves are best.
  • Cilantro. Use fresh herbs for the right flavor.

How to make it

1. Place the tomatoes, onion, jalapenos, and garlic onto a large baking sheet, drizzle with olive oil, and bake at 400°F for about 40-45 minutes. Let them cool.

roasted vegetables on a tray

2. Place all of the roasted veggies into a food processor and add cumin powder, salt, lime juice, and cilantro. Process for about 20-30 seconds depending on your desired consistency. Serve.

processing salsa in a food processor
Salsa Roja in a white bowl

Useful tips

Adjust the heat. Depending on how much spicy heat you want in your salsa, you can adjust it with your jalapenos. I used 3, but if you prefer a hotter salsa, you can add another. If you prefer it mild, then use less. Or, for no spice, remove the seeds from the jalapenos so you get the flavor without it being spicy.

Use ripe tomatoes. Tomatoes are really important for Salsa Roja, so make sure the ones you use are really ripe. Ripe tomatoes have the most sweetness, and since we are roasting these to draw out that sweet flavor, picking ripe tomatoes is super important.

How to store Salsa Roja

To store your salsa, you can place it in a container with a tight lid and leave it in the refrigerator for up to 7 days. If you would like to keep it longer, you can store it in a ziplock freezer bag in the freezer for up to 6 months. When you are ready to serve it, let it defrost in the fridge. There may be some excess liquid, but otherwise it is still fresh and delicious.

What to serve with

Salsa Roja tastes great on so many different dishes and ingredients. Here are some suggestions:

  • With chips. Use this salsa as a dip and appetizer.
  • Atop tacos. Or with burritos, quesadillas, and tostadas.
  • With rice and beans. This salsa gives a real flavor boost to a bowl of rice and beans.
  • With other grains, starches, and pasta. With penne, corn, quinoa, etc.
  • Toss with tofu. This salsa is also tasty and filling with tofu. Dip this Fried Tofu in it!
Salsa Roja in a bowl with tortilla chips

This delicious Salsa Roja is the best, and so easy to make. You'll enjoy the aroma and flavor of this recipe as it roasts in the oven and is then processed to the perfect consistency. Spicy or mild, it is bursting with flavor and is perfect on your buffet table, on a breakfast quesadilla, or with rice and beans. I hope you'll love how versatile and yummy this salsa is as much as I do.

More tasty vegan recipes with Mexican flavors:

Salsa Roja

This Salsa Roja is fresh and flavorful, with a great kick of heat. Made with fresh roasted vegetables and aromatic spices, this salsa tastes delicious with all your favorite dishes.
5 from 11 votes
Print Pin Rate
Course: Appetizer
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 12 servings
Calories: 22kcal
Author: Tania Sheff

Ingredients

  • 2 lbs. Roma tomatoes, cut in half
  • 1 medium onion, peeled and quartered
  • 3 jalapeno peppers (see note below)
  • 4 garlic cloves, pelled
  • 1 tsp. cumin powder
  • 1 tsp. salt or to taste
  • 2 tbsp. lime juice
  • ½ cup fresh cilantro leaves

Instructions

  • Place the tomatoes, onion, jalapenos, and garlic onto a large baking sheet, drizzle with olive oil, and bake at 400°F for about 40-45 minutes. Let them cool.
  • Place all of the roasted veggies into a food processor and add cumin powder, salt, lime juice, and cilantro. Process for about 20-30 seconds depending on your desired consistency. Serve.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

About Jalapeno Peppers

Adjust the heat. Depending on how much spicy heat you want in your salsa, you can adjust it with your jalapenos. I used 3, but if you prefer a hotter salsa, you can add another. If you prefer it mild, then use less. Or, for no spice, remove the seeds from the jalapenos so you get the flavor without it being spicy.

How to store Salsa Roja

To store your Salsa Roja, you can place it in a container with a tight lid and leave it in the refrigerator for up to 7 days. If you would like to keep it longer, you can store it in a ziplock freezer bag in the freezer for up to 6 months. When you are ready to serve it, let it defrost in the fridge. There may be some excess liquid, but otherwise it is still fresh and delicious.

Nutrition

Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 165mg | Potassium: 216mg | Fiber: 1g | Sugar: 3g | Vitamin A: 718IU | Vitamin C: 16mg | Calcium: 15mg | Iron: 1mg