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Eggplant "Meatballs"

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Eggplant "Meatballs" are a savory, satisfying side that can be added to all your favorite pastas. Flavorful with a "meaty" texture, these delicious vegan meatballs are perfect for making ahead.

Vegan Eggplant Meatballs in a skillet

These Eggplant Meatballs are full of savory flavor and have a satisfying texture that goes great with so many dishes. Sauteed eggplant and crisp Panko breadcrumbs are mixed with spicy chipotles in adobo sauce. Seasoned and baked, they are tender and delicious. This recipe is also easy to make ahead, and freezes well, so you can keep some on hand for whenever you feel like spicing up your dinner.

This recipe is very versatile, so you can use your favorite spices, herbs, and vegetables to get the flavors your family loves. This simple recipe is also easy to make gluten-free. Convenient and satisfying, these Eggplant Meatballs are going to make pasta night so much yummier. Here's what makes them so good.

What you'll need

  • Eggplant. Choose small sized eggplants.
  • Breadcrumbs. Panko works best, but regular breadcrumbs work, too.
  • Chipotles in Adobo. You can skip it, if you'd like. Just add a little bit of your favorite seasoning instead.
  • Flax Egg. Mix 1 tablespoon of ground flax seed with 2 tablespoons of water and let it sit for 10 minutes.
  • Garlic. Or use garlic powder instead.
  • Parsley. Or your favorite herb.
  • Salt & Pepper. Season to taste.

How to make Eggplant Meatballs

1. Saute the peeled and cubed eggplant in a large, non-stick skillet, until nicely browned.

cooking the eggplant cubes

2. In the meantime, make a flax egg by whisking 1 tablespoon of ground flax seeds with 2 tablespoons of water.

making the flax egg

3. Add the chipotles in adobo (or your favorite seasoning), salt, and about ¼ cup of water to the eggplants. Stir, and cook just until the water has evaporated and the eggplants have softened nicely.

adding seasoning to the eggplant

4. Transfer the eggplants to a large mixing bowl and mash them with a potato masher.

mashing the eggplant

5. Add the breadcrumbs, garlic, flax egg, salt, and pepper and then mix well.

adding the rest of the ingredients to the eggplant

6. Using a ¼ cup as a measure, scoop the mixture and gently form it into a ball. Place each eggplant meatball on a parchment lined baking sheet and bake at 400°F for 30 minutes.

rolling the balls

7. In a medium skillet, warm the marinara sauce. Add the baked eggplant balls and cover them with marinara. Serve hot.

covering the Vegan Eggplant Meatballs with Marinara
Vegan Eggplant Meatballs covered with marinara

Tips for the best Eggplant Meatballs

  • Look for good quality eggplants. When buying your eggplant, look for ones with tight, unblemished skin. They should feel heavy for their size and have no soft spots.
  • Saute the eggplant until tender. This step is not just for the texture of the cooked eggplant, but also because sauteing brings out a lot of flavor from this vegetable.
  • Make the meatballs the same size. It's best to use a measuring cup so your Eggplant Meatballs come out about the same size. Mixing smaller with larger ones will lead to uneven cooking, and the smaller ones might burn.

Add-ins and Substitutes

  • Make a gluten-free version. Using crushed Rice Chex cereal for texture or smoother almond flour can be a replacement for the panko in this recipe.
  • Add more vegetables. It doesn't have to just be eggplant. You could also include corn, peas, cauliflower, or other favorites. Just keep them small so they bind with the other ingredients.
  • Add some herbs. Try this recipe with parsley, oregano, or basil mixed in. You can use fresh or dried for this.
  • Use eggplant substitutes. Although these are Eggplant Meatballs, you could use other ingredients if there is no eggplant in your house. Try this recipe with mushrooms, chickpeas, or anything else you enjoy.

How to Store and Reheat them

You can store these Eggplant Meatballs in an airtight container in the refrigerator for up to 3 days. They can also be frozen, so place the cooled meatballs on a baking sheet to freeze in a single layer, then store them in a freezer ziplock bag. They will last for up to 2 months.

Reheat the Eggplant Meatballs in the microwave, in a pan on the stove, or in some marinara sauce. They don't need to be thawed first.

What to Serve with these Eggplant Meatballs

These Eggplant Meatballs are so delicious, you're going to love them. Try them for lunch or dinner, with your pasta dishes or on the side of other family favorites. They're too good to pass up!

You'll also enjoy these tasty recipes:

Eggplant "Meatballs"

Eggplant "Meatballs" are a savory, satisfying side that can be added to all your favorite pastas. Flavorful with a "meaty" texture, these delicious vegan meatballs are perfect for making ahead.
No ratings yet
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 137kcal
Author: Tania Sheff

Ingredients

  • 1 medium eggplant, peeled and cubed
  • ¼ cup water
  • ½ tbsp. chipotle in Adobo sauce or your favorite seasoning
  • 1 cup Panko breadcrumbs
  • 2 garlic cloves, minced
  • ¼ cup chopped parsley
  • 1 tsp. sea salt or to taste
  • ⅓ tsp. pepper or to taste
  • 14 oz. Marinara or your favorite tomato sauce

Flax "egg"

  • 1 tbsp. ground flax seeds
  • 2 tbsp. water

Instructions

  • Saute the peeled and cubed eggplant in a large, non-stick skillet, until nicely browned.
  • In the meantime, make a flax egg by whisking 1 tablespoon of ground flax seeds with 2 tablespoons of water.
  • Add the chipotles in adobo (or your favorite seasoning), salt, and about ¼ cup of water to the eggplants. Stir, and cook just until the water has evaporated and the eggplants have softened nicely.
  • Transfer the eggplants to a large mixing bowl and mash them with a potato masher.
  • Add the breadcrumbs, garlic, flax egg, salt, and pepper and then mix well.
  • Using a ¼ cup as a measure, scoop the mixture and gently form it into a ball. Place each eggplant meatball on a parchment lined baking sheet and bake at 400°F for 30 minutes.
  • In a medium skillet, warm the marinara sauce. Add the baked eggplant balls and cover them with marinara. Serve hot.
PssstYou can find detailed step-by-step photos right above this recipe card.

Video

Notes

Tips for the best Eggplant Meatballs

  • Look for good quality eggplants. When buying your eggplant, look for ones with tight, unblemished skin. They should feel heavy for their size and have no soft spots.
  • Saute the eggplant until tender. This step is not just for the texture of the cooked eggplant, but also because sauteing brings out a lot of flavor from this vegetable.
  • Make the meatballs the same size. It's best to use a measuring cup so your Eggplant Meatballs come out about the same size. Mixing smaller with larger ones will lead to uneven cooking, and the smaller ones might burn.

Add-ins and Substitutes

  • Make a gluten-free version. Using crushed Rice Chex cereal for texture or smoother almond flour can be a replacement for the panko in this recipe.
  • Add more vegetables. It doesn't have to just be eggplant. You could also include corn, peas, cauliflower, or other favorites. Just keep them small so they bind with the other ingredients.
  • Add some herbs. Try this recipe with parsley, oregano, or basil mixed in. You can use fresh or dried for this.
  • Use eggplant substitutes. Although these are Eggplant Meatballs, you could use other ingredients if there is no eggplant in your house. Try this recipe with mushrooms, chickpeas, or anything else you enjoy.

Nutrition

Calories: 137kcal | Carbohydrates: 25g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1138mg | Potassium: 682mg | Fiber: 7g | Sugar: 9g | Vitamin A: 867IU | Vitamin C: 15mg | Calcium: 71mg | Iron: 3mg

Vegan Parmesan Cheese

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This Vegan Parmesan Cheese has all the salty, cheesy flavor you expect, with just five simple ingredients. Try this vegan cheese on all your favorite pastas, vegetables, and pizzas.

Vegan Parmesan Cheese on a spoon

I love a sprinkle of Vegan Parmesan Cheese on my pasta. There's something about that dry texture and salty flavor that just brings so much to the dishes it's added to. This cheese is also really versatile, so you can mix it into sauces, add it on top of vegetables and pastas, or use it as an add-in for vegan "meats" like meatballs.

With only five simple ingredients, all of which are probably in your pantry right now, you can make this Vegan Parmesan Cheese any time. It stores for weeks, so you can make a double batch and keep it for whenever you want to add some extra flavor to your dishes. This cheese is so easy and convenient, you'll love having it on hand. Here are the ingredients you'll be using to make it.

What you'll need

  • Cashews. I don't recommend using other nuts in this recipe.
  • Nutritional Yeast. This adds the "cheesy" flavor.
  • Garlic Powder. For a boost of flavor.
  • Sea Salt. This brings the salty flavor that Parmesan cheese is known for.
  • Pepper. For a little heat.

How to make Vegan Parmesan

1. Place the cashews, nutritional yeast, garlic powder, sea salt, and pepper into a food processor and pulse until they combine and are a fine consistency. Serve with your favorite dishes.

blending the ingredients in food processor
Vegan Parmesan Cheese in a bowl

Tips and Tricks

  • Use a food processor. This is the perfect appliance for getting everything to the same size. You want the ingredients in your Vegan Parmesan Cheese to be uniform so they combine thoroughly.
  • Don't substitute other nuts. Raw cashews are the best nut for this vegan cheese recipe. They are tender with a mild taste that won't overpower the "cheesy" flavor we're going for.
  • Be careful to not overmix. Only mix the ingredients in the food processor as long as you need to because if you overmix, you might land up with cashew butter instead of Parmesan cheese!

Add-ins and Substitutes

  • Make this nut-free. If you have a nut allergy, you can also use hemp seeds in place of the cashews for a nut-free vegan Parmesan cheese.
  • Add other spices. You might also like this cheese with onion powder, cayenne pepper, or crushed red pepper flakes for more spice and flavor.
  • Try dried herbs. This recipe can also be made with some added herbs. Basil, oregano, or parsley are some great options. But make sure to choose dried over fresh to extend the freshness of this cheese.

How to Store it

This Vegan Parmesan Cheese can last for a while if it is stored in an airtight container. You can keep it in the refrigerator for 3-4 weeks, or in the freezer for at least one month.

What to Serve this Vegan Parmesan Cheese on

Vegan Parmesan Cheese in a jar

I hope you like this Vegan Parmesan Cheese as much as I do. There are so many dishes that taste even better with this salty, cheesy ingredient added in. Be sure to try it with all your favorite recipes. Enjoy!

More tasty vegan recipes to try:

Vegan Parmesan Cheese

This Vegan Parmesan Cheese has all the salty, cheesy flavor you expect, with just five simple ingredients. Try this vegan cheese on all your favorite pastas, vegetables, and pizzas.
5 from 1 vote
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 12 servings
Calories: 79kcal
Author: Tania Sheff

Ingredients

  • 1 cup cashews (raw)
  • 4 tbsp. nutritional yeast
  • ¾ tsp. sea salt
  • ½ tsp. garlic powder
  • ⅛ tsp. pepper

Instructions

  • Place the cashews, nutritional yeast, garlic powder, sea salt, and pepper into a food processor and pulse until they combine and are a fine consistency. Serve with your favorite dishes.
PssstYou can find detailed step-by-step photos right above this recipe card.

Video

Notes

Add-ins and Substitutes

  • Make this nut-free. If you have a nut allergy, you can also use hemp seeds in place of the cashews for a nut-free vegan Parmesan cheese.
  • Add other spices. You might also like this cheese with onion powder, cayenne pepper, or crushed red pepper flakes for more spice and flavor.
  • Try dried herbs. This recipe can also be made with some added herbs. Basil, oregano, or parsley are some great options. But make sure to choose dried over fresh to extend the freshness of this cheese.

How to Store it

This Vegan Parmesan Cheese can last for a while if it is stored in an airtight container. You can keep it in the refrigerator for 3-4 weeks, or in the freezer for at least one month.

Nutrition

Calories: 79kcal | Carbohydrates: 5g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 121mg | Potassium: 173mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

Vegan Black Bean Burger

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This Vegan Black Bean Burger is healthy and satisfying with a tasty texture and the perfect level of spicy zing. This makes a great lunch or dinner, and can be pan-fried or baked for the best flavor.

Vegan Black Bean Burger on a plate

Healthy and hearty, you can't go wrong with this Vegan Black Bean Burger. Made with a garlicky base and chipotle peppers in adobo sauce, the beans in this burger are packed with deliciousness. Spices, mustard, soy sauce, and corn add both color and flavor to make this a great meal to enjoy for lunch or dinner, in the house or by the backyard grill.

These Vegan Black Bean Burgers have such great texture. They're not crumbly or mushy, but the perfect in-between where it holds together nicely and you can taste the ingredients in every bite. There are some easy and yummy variations that you can try with this recipe, and these are also freezable. So make extra and you can always have something scrumptious and healthy just waiting for you. Let's look at what brings all the flavor to this recipe.

What you'll need

  • Black Beans. You can used canned beans or cook them yourself.
  • Breadcrumbs. Any vegan breadcrumbs would work here.
  • Oats. Quick cook oats are best.
  • Onion & Garlic. We'll saute these in veggie broth and add them to the burgers for extra moisture and flavor.
  • Chipotle in Adobo Sauce. This is my secret ingredient. I pulse these peppers in the food processor and use the paste in many different recipes. Read this for more info: If you want to substitute, use some of your favorite hot sauce.
  • Corn. Adds a nice pop of color and flavor. Use frozen or fresh.
  • Seasonings. Soy sauce, mustard, cumin, salt, and pepper.

How to make it

1. Cook the onion and garlic in veggie broth until softened nicely and the liquids have evaporated.

cooking onions and garlic

2. Place the black beans into a large mixing bowl and mash them with a potato masher or fork.

mashing the black beans

3. Add the rest of the ingredients to the bowl with the beans and mix everything well. Refrigerate for 2 hours, if possible.

mixing all ingredients together

4. Divide the mixture into 6 equal parts and make patties.

making burger patties

5. If frying: heat a pan over medium heat. Add a small amount of oil and cook until browned and warmed through (about 5-6 minutes per side). If baking: gently brush the patties with some oil. Place on a parchment paper-lined baking sheet and bake for 15 minutes at 400°F.

fried Vegan Black Bean Burger patty on a skillet

6. Serve on a burger bun, in a wrap, or over a salad with your favorite toppings.

Vegan Black Bean Burger close up shot

Add-ins and Substitutes

  • Sauces. For extra flavor in the black bean burger patties, add some ketchup or your favorite barbecue sauce.
  • Cheese. If you prefer cheese burgers, then mix in some crumbled vegan feta before putting the patties in the fridge, or add a slice of vegan cheese on top to melt as they cook.
  • Spices. You can add any of your favorites, including smoked paprika or chili powder for extra flavor.
  • Vegetables. Diced mushrooms or green peppers can be sauteed with the onions and garlic for a tastier base. Sweet potato can be added to help bind the patties and for taste.
  • Heat. I used chipotles in adobo sauce, which I love for their heat and smoky flavor, but hot sauce, Sriracha, or cayenne pepper are all substitutes you can make. Or use a less spicy pepper option.
  • Gluten-free. Use gluten-free breadcrumbs, oats, and soy sauce to make this recipe friendly to those who are avoiding gluten. For breadcrumbs, you can even coarsely process rice chex as a substitute.

How to Store and Reheat them

Store any leftover Vegan Black Bean Burgers in the refrigerator for up to 5 days in an airtight container or ziplock bag. You can also freeze them with a layer of parchment paper in between to avoid them sticking together. They will last for about 3 months and just need to thaw overnight. Reheat over the stove, grill, or in the oven until warmed through.

Can you Make these Ahead of Time?

Yes, you can prepare and then freeze these Vegan Black Bean Burger patties uncooked. Just stack them between parchment paper in a freezer-safe container or ziplock bag. They should thaw overnight, but you can also just bake or fry them straight from the freezer. The frozen uncooked burgers last for up to 3 months.

What to Serve with Black Bean Burgers

Vegan Black Bean Burger from the inside

These Vegan Black Bean Burgers have so much flavor and make a filling and delicious meal. You're going to love how easy they are and how much guests and family enjoy them.

More vegan recipes to try:

Vegan Black Bean Burger

This Vegan Black Bean Burger is healthy and satisfying with a tasty texture and the perfect level of spicy zing. This makes a great lunch or dinner, and can be pan-fried or baked for the best flavor.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 patties
Calories: 101kcal
Author: Tania Sheff

Ingredients

  • 1 medium onion, diced
  • 4 garlic cloves. minced
  • ⅓ cup veggie broth
  • 1 15 oz. can black beans
  • ½ cup quick cook oats
  • ½ cup breadcrumbs Panko or regular vegan breadcrumbs
  • ½ cup corn fresh or frozen
  • 2 tbsp. Dijon mustard or other kind
  • 1 ½ tbsp. Chipotles in Adobo sauce* or hot sauce
  • ½ tbsp. cumin
  • ¼ cup soy sauce
  • ½ tsp. salt or to taste
  • ½ tsp. pepper or to taste

Instructions

  • Cook the onion and garlic in veggie broth until softened nicely and the liquids have evaporated.
  • Place the black beans into a large mixing bowl and mash them with a potato masher or fork.
  • Add the rest of the ingredients to the bowl with the beans and mix everything well. Refrigerate for 2 hours, if possible.
  • Divide the mixture into 6 equal parts and make patties.
  • If frying: heat a pan over medium heat. Add a small amount of oil and cook until browned and warmed through (about 5-6 minutes per side). If baking: gently brush the patties with some oil. Place on a parchment paper-lined baking sheet and bake for 15 minutes at 400°F.
  • Serve on a burger bun, in a wrap, or over a salad with your favorite toppings. Store leftovers in the refrigerator for up to 5 days.
PssstYou can find detailed step-by-step photos right above this recipe card.

Video

Notes

How to Store and Reheat them

Store any leftover Vegan Black Bean Burgers in the refrigerator for up to 5 days in an airtight container or ziplock bag. You can also freeze them with a layer of parchment paper in between to avoid them sticking together. They will last for about 3 months and just need to thaw overnight. Reheat over the stove, grill, or in the oven until warmed through.

Can you Make these Ahead of Time?

Yes, you can prepare and then freeze these Vegan Black Bean Burger patties uncooked. Just stack them between parchment paper in a freezer-safe container or ziplock bag. They should thaw overnight, but you can also just bake or fry them straight from the freezer. The frozen uncooked burgers last for up to 3 months.

Nutrition

Calories: 101kcal | Carbohydrates: 19g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 924mg | Potassium: 160mg | Fiber: 3g | Sugar: 3g | Vitamin A: 268IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 2mg

Vegan Scrambled Eggs

· 2 Comments

These Vegan Scrambled Eggs are savory and hearty. Made with tofu, nutritional yeast, tahini, and seasonings, this healthy vegan alternative has the most amazing taste and texture.

Vegan Scrambled Eggs in a skillet

Vegan Scrambled Eggs can seem a little intimidating, but with the right ingredients, you can make this simple recipe taste amazing. Using firm tofu for the eggs, black Indian salt for the "eggy" flavor, and vegan mayo for taste and texture, these eggs are truly delicious. The seasonings and nutritional yeast also give them a big flavor boost.

While the ingredient list looks a bit long, each of these plays an important part in taking this savory breakfast to the next level. These Vegan Scrambled Eggs are great for busy mornings and they're very versatile. They also taste great with everything, so serve them with all your morning favorites. Here's what you'll use for these excellent "eggs."

What you'll need

  • Tofu. Firm tofu is best for this recipe. We will gently press some moisture out, and it just makes perfect consistency. I recommend buying organic tofu.
  • Tahini. This ingredient is going to give a nice creamy consistency and bind all of the other ingredients together beautifully.
  • White Miso Paste. Adds extra depth of flavor. But you can skip it if you don't have it on hand.
  • Nutritional Yeast. Gives a touch of cheesy flavor.
  • Turmeric. Just a dash, for that nice yellow color.
  • Garlic Powder.
  • Paprika.
  • Black Indian Salt. Or Kala Namak. This adds an "eggy" flavor. Read more about it below.
  • Oat Milk. Or any other plant or nut based milk.
  • Vegan Mayo. A special ingredient. A spoonful of vegan mayo at the end takes these "scrambled eggs" from excellent to perfect. You can make the mayo yourself, it's so easy! And it stores well, too.
  • Chives and Black Pepper. To garnish.

How to make Vegan Scrambled Eggs

1. Prepare the "egg" sauce by whisking the miso, tahini, nutritional yeast, turmeric, paprika, garlic powder, black Indian salt, and the oat milk together until smooth. Set aside.

whisking the eggy mixture

2. Drain the tofu and wrap it in a kitchen towel or about 6-7 layers of paper towels. Pressing gently with your hands, remove as much liquid as you can.

pressing the tofu

3. Break the tofu into large pieces with your hands and place it in a large skillet. Cook it over medium heat, stirring and breaking the tofu into very small pieces until they resemble the texture of scrambled eggs.

cooking the tofu

4. Once the tofu gets a nice texture and is heated through, reduce the heat to medium-low and add the "egg" mixture to it. Cook, stirring occasionally, for about 3-5 minutes, or until the tofu reaches the desired consistency (some people like to get a little browning on tofu, while I like to turn the heat off when the liquids are absorbed/evaporated and the tofu is still soft). Taste the tofu, and add more salt if needed.

adding the eggy mixture to the tofu

5. Turn off the heat and add a spoonful of vegan mayo. Stir, and garnish with chives and freshly ground pepper.

adding a spoonful of mayo to the tofu
Vegan Scrambled Eggs on a spoon

What is Black Indian Salt, aka Kala Namak?

Kala Namak, or Black Indian Salt, is a rock salt found in South Asia that is high in sulfur. This gives the salt a distinctive smell and taste, and gives your tofu its "eggy" flavor. It's a great ingredient to have on hand for vegan cooking, and you can find it easily online or at most Indian grocery stores. Despite its name, Black Indian Salt is actually a pinkish-gray color, so don't be surprised when you see it. You won't need much because a little goes a long way with this potent ingredient, but it keeps well for a long time, so just store it in your pantry until you're ready to make your next "eggy" dish.

Tips for the best Vegan Scrambled Eggs

  • Choose firm tofu. Avoid silken tofu because it will not give the right texture and consistency for scrambled "eggs."
  • Break the tofu by hand. Once the excess moisture has been taken out, break the tofu with clean hands rather than cutting it to get the rough, uneven look of scrambled eggs.
  • Cook to your preferred consistency. If you like your scrambled eggs a little browned, cook the tofu longer than the recommended 3-5 minutes. But, if like me, you prefer the tofu to still be soft, turn the heat off when the liquids are just absorbed/evaporated.

Add-ins and Substitutes

  • Add vegetables. These Vegan Scrambled Eggs taste great with sauteed onions, zucchini, tomatoes, or bell pepper.
  • Top with your favorite sauce. Ketchup, homemade Salsa Roja, and hot sauce all make tasty toppings.
  • Substitute other seasonings. You can use cumin, onion powder, oregano, or any others to boost these flavors.
  • Make these "eggs" cheesy. Melting some vegan cheese on top or stirring shredded cheese into Vegan Scrambled Eggs is a delicious addition.

How to Store and Reheat

Store any leftovers in an airtight container in the refrigerator for up to 2 days. You can reheat them on the stovetop over medium-low heat until warmed through.

Vegan Scrambled Eggs close up shot

These Vegan Scrambled Eggs are protein-packed, filling, and so delicious. I hope you love this healthy and flavorful breakfast as much as I do.

More vegan goodness to try:

Vegan Scrambled Eggs

These Vegan Scrambled Eggs are savory and hearty. Made with tofu, nutritional yeast, tahini, and seasonings, this healthy vegan alternative has the most amazing taste and texture.
5 from 2 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 174kcal
Author: Tania Sheff

Ingredients

  • 1 15 oz. block firm tofu
  • 1 tbsp. white miso paste
  • 1 tbsp. tahini
  • 1 ½ tbsp. nutritional yeast
  • ½ tsp. garlic powder
  • ½ tsp. paprika
  • ¼ tsp. turmeric powder
  • ½ tsp. black Indian salt (Kala Namak) or to taste
  • ⅓ cup vegan mayo
  • chives and pepper, to garnish

Instructions

  • Prepare the "egg" sauce by whisking the miso, tahini, nutritional yeast, turmeric, paprika, garlic powder, black Indian salt, and the oat milk together until smooth. Set aside.
  • Drain the tofu and wrap it in a kitchen towel or about 6-7 layers of paper towels. Pressing gently with your hands, remove as much liquid as you can.
  • Break the tofu into large pieces with your hands and place it in a large skillet. Cook it over medium heat, stirring and breaking the tofu into very small pieces until they resemble the texture of scrambled eggs.
  • Once the tofu gets a nice texture and is heated through, reduce the heat to medium-low and add the "egg" mixture to it. Cook, stirring occasionally, for about 3-5 minutes, or until the tofu reaches the desired consistency (some people like to get a little browning on tofu, while I like to turn the heat off when the liquids are absorbed/evaporated and the tofu is still soft). Taste the tofu, and add more salt if needed.
  • Turn off the heat and add a spoonful of vegan mayo. Stir, and garnish with chives and freshly ground pepper.
PssstYou can find detailed step-by-step photos right above this recipe card.

Video

Notes

Add-ins and Substitutes

  • Add vegetables. These Vegan Scrambled Eggs taste great with sauteed onions, zucchini, tomatoes, or bell pepper.
  • Top with your favorite sauce. Ketchup, homemade Salsa Roja, and hot sauce all make tasty toppings.
  • Substitute other seasonings. You can use cumin, onion powder, oregano, or any others to boost these flavors.
  • Make these "eggs" cheesy. Melting some vegan cheese on top or stirring shredded cheese into Vegan Scrambled Eggs is a delicious addition.

How to Store and Reheat

Store any leftovers in an airtight container in the refrigerator for up to 2 days. You can reheat them on the stovetop over medium-low heat until warmed through.

Nutrition

Calories: 174kcal | Carbohydrates: 6g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 485mg | Potassium: 152mg | Fiber: 2g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

What to do with Chipotles in Adobo Sauce

· Leave a Comment

Have you ever wondered what to do with leftover Chipotles in Adobo Sauce? This delicious ingredient can be used in lots of recipes, and I'll show you how to store it until you need it.

frozen Chipotles in Adobo Sauce cubes

Chipotles in Adobo Sauce is one of my favorite ingredients to add to my recipes because it brings a complex mix of flavors that always takes a meal from good to amazing. Sweet, smoky, tangy, and spicy, there are not a lot of dishes that won't benefit from adding these chiles and sauce. But since it packs a lot of punch, there's usually quite a bit leftover in the container once the cooking is done. So what do you do with all those leftover Chipotles in Adobo Sauce? I'll show you.

What are Chipotles in Adobo

The chipotle chiles are dried, smoked jalapenos that have been rehydrated and marinated. They have a smoky heat that adds a fiery flavor to vegetables and stews. The adobo sauce they're soaked in is slightly sweet and tangy, a mix of garlic, vinegar, and spices in a tomato puree. Together, this is an addictive flavor combo. Adding Chipotles in Adobo Sauce to your recipes gives them so much more depth, as this one ingredient can cover a lot of bases.

Chipotles in Adobo Sauce in a can

What to do with leftover Chipotles in Adobo Sauce

1. Place all of the contents of the can in a food processor and puree until it looks like a paste.

blending the chipotles in food processor

2. Add a spoonful into each section of an ice cube tray. Keep doing that until all the paste is used. Place in the freezer and freeze until solid (at least two hours). Transfer the frozen pieces into a Ziplock bag and return them to the freezer.

freezing the chipotle paste

Where to use it

I add this as a secret ingredient to many dishes and soups! If you are making Mexican inspired dishes, the chances are that Chipotles in Adobo would make a great addition. Add them to chilis, to roasted vegetables, to tacos, enchiladas, Mexican inspired soups, sauces, salsa, marinades, and so much more!

There are few flavor profiles that Chipotles in Adobo Sauce don't complement. Try it with food that are:

  • Sweet. Maple syrup and other sweeteners really enhance the sweet and spicy flavors in the adobo.
  • Tangy. The vinegary adobo sauce makes the chipotles work well in sour and tangy recipes.
  • Spicy. These chipotles have some heat, so they go nicely in your hotter dishes.
  • Smoky. Savory-flavored dishes just get better with these smoky chiles.

My favorite recipes using Chipotles in Adobo Sauce

1) These Baked Portobello Mushrooms have so much flavor thanks to the Chipotle in Adobo sauce they're brushed with. You'll love the "meaty" texture and taste of this vegan dish.

Baked Portobello Mushrooms

2) This Amazing Lentil Chili is so tasty and easy to make. Hearty, flavorful, and delicious, this is perfect cold-weather food and something you'll want to make again and again.

Lentil Chili

3) This Sofritas recipe is simple, tasty, and it makes a great companion for your burritos, tacos, salads, or rice bowls! Follow my simple photo and video instructions and make this delicious treat at home!

Sofritas

4) This Healthy Vegan Stew is loaded with veggies and flavor, with just a hint of heat. You'll love its simple ingredients, easy prep, and delicious taste.

Healthy Vegan Stew

How long will the Chipotles in Adobo Sauce last?

You can store the leftovers in the refrigerator for up to 7 days in an airtight container. But if you aren't using these right away, storing them in the freezer is perfect for easy use in the future. Once frozen, the Chipotles in Adobo Sauce paste will last for up to 6 months.

Chipotles in Adobo Sauce on a spoon

So if you were wondering what to do with Chipotles in Adobo Sauce when you have leftovers, you can see they are easy to store and a breeze to use when frozen. Just grab a cube or two whenever you want to add a burst of flavor to your favorite soups, stews, veggies, or tacos. There's almost no meal that won't benefit with this delicious ingredient added in.

More tasty recipes using Chipotles in Adobo Sauce:

What to do with Chipotles in Adobo Sauce

Have you ever wondered what to do with leftover Chipotles in Adobo Sauce? This delicious ingredient can be used in lots of recipes, and I'll show you how to store it until you need it.
No ratings yet
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Course: Seasoning
Cuisine: Mexican
Prep Time: 10 minutes
Freezing Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 12 servings
Calories: 11kcal
Author: Tania Sheff

Ingredients

  • 1 can chipotles in Adobo Sauce

Instructions

  • Place all of the contents of the can in a food processor and puree until it looks like a paste.
  • Add a spoonful into each section of an ice cube tray. Keep doing that until all the paste is used. Place in the freezer and freeze until solid (at least two hours). Transfer the frozen pieces into a Ziplock bag and return them to the freezer.
PssstYou can find detailed step-by-step photos right above this recipe card.

Video

Notes

Where to use it

I add this as a secret ingredient to many dishes and soups! If you are making Mexican inspired dishes, the chances are that Chipotles in Adobo would make a great addition. Add them to chilis, to roasted vegetables, to tacos, enchiladas, Mexican inspired soups, sauces, salsa, marinades, and so much more!
There are few flavor profiles that Chipotles in Adobo Sauce don't complement. Try it with food that are:
  • Sweet. Maple syrup and other sweeteners really enhance the sweet and spicy flavors in the adobo.
  • Tangy. The vinegary adobo sauce makes the chipotles work well in sour and tangy recipes.
  • Spicy. These chipotles have some heat, so they go nicely in your hotter dishes.
  • Smoky. Savory-flavored dishes just get better with these smoky chiles.

My favorite recipes using Chipotles in Adobo Sauce

Check above!

Nutrition

Calories: 11kcal | Carbohydrates: 3g | Sodium: 209mg | Fiber: 2g | Sugar: 1g | Vitamin A: 825IU | Iron: 1mg

Baked Vegan Zucchini Fries

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These Baked Vegan Zucchini Fries have all the delicious crunch of french fries with no oil from frying. Served with a dipping sauce, this healthy and tasty recipe makes a great side dish or snack.

Dipping Baked Vegan Zucchini Fries into the sauce

These Baked Vegan Zucchini Fries are crispy, healthy, and seasoned to perfection. They have a delicious outer breading that tastes so good. If you love french fries, but want to skip the potatoes and avoid the unhealthy oils, these are such a great healthy alternative.

Zucchini is a very versatile vegetable and it holds up well being battered and fried. The vegan batter uses oat milk, paprika, and onion powder with the flour for just the right taste and texture. Panko, which are Japanese breadcrumbs, crisp up better than regular ones so you get maximum crunch. You can also adapt this recipe to be gluten-free. Let's look at the simple ingredients needed to make these amazing fries.

What you'll need:

  • Zucchini. It's best to use small to medium sized zucchini. Yellow squash works as well.
  • Panko breadcrumbs. Panko is a must here. Regular breadcrumbs don't crisp quite as nicely.

Batter:

  • Flour. All-purpose flour.
  • Oat Milk. Or other non-dairy milk.
  • Paprika.
  • Onion powder.
  • Salt & Pepper.

How to make it

1. Cut the zucchini in half and then in half again, creating medium sized sticks (each one about 2 inches long).

cutting zucchini into sticks

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

making the batter

3. Dip the zucchini sticks into the batter and then cover them with Panko breadcrumbs.

dipping zucchini into batter and covering with breadcrumbs

4. Place the zucchini fries onto a large parchment-lined baking tray and bake at 400°F for about 35 minutes.

arranging zucchini fries on a baking tray
Baked Vegan Zucchini Fries on a baking tray

Tips for the best Baked Zucchini Fries

  • Choose the right zucchini. Small to medium sized zucchini are best because they are firmer than larger ones, which tend to get mushy when cooked.
  • Don't cut the zucchini too small. Cut them on the thicker side to avoid overcooking or soggy zucchini fries.
  • Use Panko breadcrumbs. These crisp up better than other breadcrumbs, so use them to get the ultimate crunch.
  • Have a wet and dry hand for breading. Use one hand for dipping the zucchini fries in the batter and one for the breadcrumbs to avoid fingers layered with breading.
  • Don't overbake them. Don't let them cook too long because they will get soggy and limp.

Add-ins and Substitutes

  • Add Parmesan cheese. Either a vegan version or nutritional yeast can be added to the breading mix for a salty, cheesy flavor.
  • Make it gluten-free. Substituting gluten-free flour and Panko can make this tasty recipe good for anyone avoiding gluten.
  • Add other seasonings. If you like, adding other spices like garlic powder, oregano, parsley, or cayenne pepper will change up the flavors.
  • Air-fry the zucchini fries. If you have an air fryer, you can also fry these vegan zucchini fries for an even crispier exterior without any of the oil that comes from deep frying.
Baked Vegan Zucchini Fries from the inside

How to Store and Reheat them

These are best served immediately, but you can store any leftovers once cool in an airtight container in the refrigerator for 2 to 3 days.

What to Serve these Zucchini Fries with

Baked Vegan Zucchini Fries close up shot

Your family is going to love this crispy, crunchy, flavorful snack! And you can love that they're healthy, easy, and make a great side dish or appetizer when you have guests over for dinner and parties. Enjoy!

You'll also enjoy these tasty vegan recipes:

Baked Vegan Zucchini Fries

These Baked Vegan Zucchini Fries have all the delicious crunch of french fries with no oil from frying. Served with a dipping sauce, this healthy and tasty recipe makes a great side dish or snack.
No ratings yet
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 186kcal
Author: Tania Sheff

Ingredients

  • 1 lb. zucchini (about 2 small)
  • 1 ½ cup Panko breadcrumbs
  • ½ cup all-purpose flour
  • ½ cup oat milk or other non-dairy milk
  • 1 tsp. paprika
  • 1 tsp. onion powder
  • 1 tsp. salt
  • ¼ tsp. pepper

Instructions

  • Cut the zucchini in half and then in half again, creating medium sized sticks (each one about 2 inches long).
  • Prepare the batter. In a medium bowl, whisk the flour, oat milk, paprika, onion powder, salt, and pepper until smooth.
  • Dip the zucchini sticks into the batter and then cover them with Panko breadcrumbs.
  • Place the zucchini fries onto a large parchment-lined baking tray and bake at 400°F for about 35 minutes.
PssstYou can find detailed step-by-step photos right above this recipe card.

Video

Notes

Tips for the best Baked Zucchini Fries

  • Choose the right zucchini. Small to medium sized zucchini are best because they are firmer than larger ones, which tend to get mushy when cooked.
  • Don't cut the zucchini too small. Cut them on the thicker side to avoid overcooking or soggy zucchini fries.
  • Use Panko breadcrumbs. These crisp up better than other breadcrumbs, so use them to get the ultimate crunch.
  • Have a wet and dry hand for breading. Use one hand for dipping the zucchini fries in the batter and one for the breadcrumbs to avoid fingers layered with breading.

Nutrition

Calories: 186kcal | Carbohydrates: 36g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 667mg | Potassium: 391mg | Fiber: 3g | Sugar: 7g | Vitamin A: 329IU | Vitamin C: 22mg | Calcium: 111mg | Iron: 3mg

36 Mouthwatering Vegan Pasta Recipes

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36 Mouthwatering Vegan Pasta Recipes that are full of flavor and easy to make. Many are one-pot, all are delicious and satisfying. Pick out a couple to try this week!

A compilation image of Vegan Pasta Recipes

Whether you are simply trying to eat less meat, add more plant-based meals to your diet, try to new pasta recipe, or transitioning to fully vegan lifestyle - these vegan pasta recipes are just what you are looking for! Filling, easy to make, and full of flavors, I am sure you are going to find some new favorite recipes here. I am here to convince you, that vegan food never has to be boring or bland!

Vegan Pasta Recipes to Try

1.) This Creamy Lemon Spaghetti is full of delicious garlicky lemon flavor. With just a touch of heat, this pasta dish is perfectly seasoned and absolutely scrumptious.

Creamy Lemon Spaghetti

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

Pasta with Roasted Pepper Sauce

3.) This Mushroom Bolognese Pasta is so flavorful and has a great texture. The mushrooms add so much to this red sauce, and you'll love how easy it is to prepare and make ahead.

Mushroom Bolognese Vegan Pasta

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

Carrot Pasta

5.) If you are looking for a quick, tasty, and filling meal, this One-Pot Pasta with Spinach is just what you need! Minimum cleanup and prep work – maximum flavor!

One-Pot Pasta with Spinach

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

Sun-Dried Tomato Pasta

7.) This healthy Pasta with Spinach Sauce is a super easy weeknight meal that will get your kids eating spinach! It is easy to make and tasty, so add this one to your recipe list!

Pasta with Spinach Sauce

8.) This Fettuccine in Tomato Sauce is full of juicy tomatoes, pungent garlic, and fresh herbs. If you like your pasta full of flavor, then you're going to love this delicious dish.

Fettuccine in Tomato Sauce

9.) This Creamy Roasted Pepper Pasta is a healthy and filling dish that is packed with flavor. Cooked in just one pot, it is simple and delicious.

Creamy Roasted Pepper Pasta with Spinach

10.) This Angel Hair Pasta is made with cherry tomatoes, garlic, and olive oil. You won't believe how simple and TASTY this recipe is!

Angel Hair Pasta

11.) This easy Vegan Pasta Primavera recipe has wonderful flavors and plenty of protein and healthy fats for a comforting plant-based meal the whole family will love!

Vegan Pasta Primavera

12.) This Vegan Instant Pot Italian Pasta is so incredibly easy and fast to make, requiring only 8 simple ingredients. A 1 pot meal that is oil-free, dairy-free and is topped with a delicious vegan parmesan cheese and fresh basil!

Vegan Instant Pot Italian Pasta

13). Creamy Vegan Pasta made in 25 minutes or less!!! Perfectly al dente vegan pasta tossed with sautéed bell pepper, broccoli, sun-dried tomatoes, & an easy homemade lemony basil creamy vegan pasta sauce made from cashews.

Creamy Vegan Pasta

14.) This 10-Ingredient Creamy Vegan Pantry Pasta is made with just a handful of everyday pantry staples and it’ll quickly become part of your regular easy weeknight dinner rotation. It’s creamy, cheesy, and smoky and indulgent yet healthy, and guaranteed to be a crowd pleasing meal.

Creamy Vegan Pantry Pasta

15.) This 15 Minute Tomato Pasta is perfect for batch cooking for lunch time, made in less than 20 minutes and vegan friendly. It’s so simple, you can adapt it to fit whatever veggies you have in your fridge but the main ingredients are tinned tomatoes, pasta, garlic and oregano.

15 Minute Tomato Pasta

16.) If you’re looking for a fuss-free recipe, this Vegan One-Pot Pasta is for you! It requires simple ingredients and is ready in just about 15 minutes. Don’t you worry though, it’s still packed with flavor, hearty and satisfying.

Vegan One-Pot Pasta

17.) This simple Vegan Broccoli Pasta makes the perfect quick and easy weeknight meal! With just a few simple ingredients, this pasta dish makes a healthy dinner in no time. Toss in some mushrooms, spinach, or vegan chicken strips and make it a masterpiece.

Vegan Broccoli Pasta

18.) A Vegan One-Pot Chickpea Pasta dish made with a rich, smoky tomato sauce, chewy oyster mushrooms and chickpeas! Serve this simple 20-minute meal for a weeknight dinner that requires minimal preparation.

One-Pot Chickpea Pasta

19.) This Lemon Pasta Sauce is super easy to make for all your comfort food cravings and an amazing find to easy recipes when in need for more pasta sauces. No one would ever guess it is entirely vegan, naturally gluten free and made for easy meals in under 10 minutes. 

Lemon Pasta

20.) If you are craving a rich, spicy and creamy Vegan Cajun Pasta Sauce this will be the one to make. We added some shredded oyster mushrooms as they are just the best vegan chicken alternative ever and voila here is an absolutely delicious and creamy.

Vegan Cajun Pasta Sauce

21.) Smoky marinated cremini mushrooms and peas are tossed with spaghetti in a silky tofu and cashew sauce to create this decadently delicious Vegan Carbonara.

Vegan Carbonara

22.) Tender Orecchiette in Creamy Dairy-Free Pestosauce tossed with juicy cherry tomatoes, chickpeas, Kalamata olives and peppery arugula to make this luscious (and easy to whip up!) pasta dinner.

Orecchiette in Creamy Dairy-Free Pesto

23.) This luscious Cauliflower Fettuccini Alfredo packs lots of flavor and creamy texture but is way lighter than traditional Alfredo.

Cauliflower Fettuccini Alfredo

24.) This is a classic Italian pasta dish that requires a few ingredients, little effort, and 10 minutes of prep time! Pasta Aglio e olio is so simple, so good, cheap, satisfying and it will cheer you up in a flash!

Pasta Aglio e olio

25.) This zesty Vegan Cilantro Cream Pasta with roasted paprika tomatoes puts a fresh spin on a classic creamy pasta dish. Warm pasta is tossed in a zesty cilantro cream sauce and topped with roasted paprika tomatoes.

Vegan Cilantro Cream Pasta

26.) If you’re looking for a super quick and easy pasta dish, this Hummus Pasta is perfect for you! It’s vegan, ready in just 10 minutes, and it’s packed with flavor! Perfect for the whole family.

Hummus Pasta

27.) This Classic Vegan Mac and Cheese is ultra cheesy, saucy and creamy. Topped with breadcrumbs and baked until golden brown and crispy. Seriously satisfying. 

Vegan Mac and Cheese

28.) This Vegan Pasta Caprese takes 30 minutes to make and has a fresh taste of summer in every bite. 

Vegan Pasta Caprese

29.) This easy Lentil Bolognese recipe is a quick weeknight meal that just so happens to be vegan and gluten free. It's filled with flavor and a great way to switch up pasta, plus it comes together in under 30 minutes!

Lentil Bolognese

30.) Quick, easy, and foolproof, this 15-Minute Creamy Avocado Pasta is perfect for hectic weeknights. With just a few pantry staples and some ripe avocados, you can have a delicious creamy pasta dinner on the table in just 15 minutes. 

15-Minute Creamy Avocado Pasta

31.) This Vegan Lasagna will become your new favorite: guaranteed. Full of flavor, it’s whole food plant based (dairy free) and a winner with everyone!

Vegan Lasagna

32.) This Vegan Nut-Free Pesto Pasta is an easy weeknight meal that is deliciously dairy free! This recipe is sure to be a family favorite and only takes 20 minutes to make!

Vegan Nut-Free Pesto Pasta

33.) Need to impress your friends with a delicious dinner? Look no further than these Vegan Stuffed Shells! Filled with an easy cashew and almond ricotta, fresh kale, basil, this is a flavorful vegan dinner that is incredibly simple to make.

Vegan Stuffed Shells

34.) Quick and easy one-skillet Enchilada Pasta made with red lentil pasta so it’s a good source of plant-based protein, gluten-free and loaded with flavor. It’s a dish the whole family will enjoy!

Enchilada Pasta

35.) This easy Vegan Gnocchi + Sauce recipe uses only 7-ingredients and can be made in under 30-minutes in one pan. Making this gnocchi + sauce is super easy and quick with minimal cleanup.

Vegan Gnocchi + Sauce

36.) We sure love pasta around here! This Italian Veggie Pasta is my absolute favorite this summer! It’s super easy to make and it’s full of color and flavor.

Italian Veggie Pasta

I hope these healthy and delicious vegan pasta recipes inspire you to try something new this week!

Please, let me know which are your favorites in the comments below!

36 Mouthwatering Vegan Pasta Recipes

36 Mouthwatering Vegan Pasta Recipes that are full of flavor and easy to make. Many are one-pot, all are delicious and satisfying. Pick out a couple to try this week!
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Tania Sheff

Ingredients

  • pasta
  • fresh veggies
  • legumes
  • herbs

Instructions

  • Pick out a few recipes to try this week.
  • Take inventory of what you have.
  • Make a shopping list.
  • Cook and enjoy!
PssstYou can find detailed step-by-step photos right above this recipe card.

Video

Strawberry Oatmeal Bars

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These Strawberry Oatmeal Bars are sweet, chewy, and full of gooey strawberry filling. They are super easy to make, freezable, and perfect for an on the go snack.

Strawberry Oatmeal Bars stacked on top of each other

These Strawberry Oatmeal Bars are all chewy, fruity deliciousness. The oats give them the perfect texture and the strawberry filling is sweet and gooey. The bars are great for snacking or packing into children's lunches. They are a healthy alternative to a lot of the store-bought bars, and they also taste a lot better.

Another benefit of these homemade Strawberry Oatmeal Bars is that they are very versatile so you can make them to your preference. They're also freezable, so you can make a double batch and freeze the extras so you always have some on hand. Let's talk about the simple ingredients used to make these scrumptious oatmeal bars.

What you'll need

Oat Base:

  • Almond Flour. You can also use oat flour if you prefer.
  • Oats. Use old-fashioned oats.
  • Sugar. Or the sweetener of your choice.
  • Vegan Butter. Or grapeseed oil.
  • Baking Powder.
  • Salt.

Strawberry Filling:

  • Strawberries. Fresh or frozen, either will work in this filling.
  • Sugar. Adds sweetness and thickens the filling.
  • Cornstarch. A thickener.
  • Lemon Zest. Some acidity to balance the sweet.

How to make it

1. Mix the almond flour, oats, sugar, vegan butter, baking powder, and salt together in a large bowl.

mixing oats with other ingredients

2. In a small food chopper or a food processor, pulse the strawberries, sugar, cornstarch, and lemon zest.

blending strawberries

3. Spread ¾ of the oat base on the bottom of a medium (9x7) baking dish. Tap in gently to help it set.

spreading oat mixture

4. Pour the strawberry filling on top and spread it out evenly.

spreading strawberry mixture

5. Sprinkle the rest of the oat base over the top.

topping the strawberries

6. Bake at 350°F for 40-45 minutes. Let it cool completely before cutting into squares.

Strawberry Oatmeal Bars in a baking dish

Tips for the best Strawberry Oatmeal Bars

  • Use old-fashioned oats. These oats are larger and therefore have more chew to them. They also hold together better in these bars.
  • Thaw and dry frozen strawberries. If you're using frozen, then allow them to fully thaw and pat them dry before using. This will keep excess water from thinning out the filling.
  • Press the oats into the pan. To keep the Strawberry Oatmeal Bars from crumbling, gently press the bottom layer of the oat base into the pan to get rid of gaps and air bubbles.
  • Let the bars cool completely. These must be cool before cutting because when they are warm, the filling and butter in the oat base are too liquid and will not hold until they've cooled and solidified more.

How to Make Oat Flour

If you have a nut allergy, or just don't have any almond flour on hand, you can also make your own oat flour. It's easy! Just process oats in a food processor until they've broken down to the consistency of flour. Use what you need and store any leftovers for another recipe.

Variations to this recipe

  • Substitute different fruits. Blueberry, raspberry, peach, and apple are just some of the tasty options for these oatmeal bars.
  • Make it gluten-free. Oats don't have naturally occurring gluten, but because of cross-contamination during processing, use certified gluten-free oats for any allergies.
  • Try different sweeteners. You can avoid refined sugar by using pure maple syrup, agave syrup, or date syrup in these bars.
  • Add a topping. If you want to up the pretty factor, layer slices of fresh strawberries on top of the bars before serving. Or for a bit of sweet, you can make a simple glaze and drizzle it over the cooled bars.

How to Store these Strawberry Oatmeal Bars

Store any leftover Strawberry Oatmeal Bars in an airtight container in the refrigerator for up to 5 days.

Can these oatmeal bars be frozen?

Yes, you can also freeze these bars. Allow them to completely cool before wrapping them in plastic wrap or layering parchment paper in between (to avoid sticking) in a freezer ziplock bag. They will last for 3-4 months. Thaw overnight in the fridge before serving.

Strawberry Oatmeal Bars with a bite

These Strawberry Oatmeal Bars are soft, chewy, and sweet. They make a great breakfast on the go or an afternoon snack. I hope you and your family will enjoy these healthy and yummy oatmeal bars as much as we do.

More tasty vegan treat to try:

Strawberry Oatmeal Bars

These Strawberry Oatmeal Bars are sweet, chewy, and full of gooey strawberry filling. They are super easy to make, freezable, and perfect for an on the go snack.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Cooling Time: 1 hour
Total Time: 2 hours 5 minutes
Servings: 6 bars
Calories: 284kcal
Author: Tania Sheff

Ingredients

Oatmeal Base

  • 1 cup old fashioned oats
  • ¾ cup almond flour
  • ¼ cup sugar
  • ¼ cup vegan butter, melted or grapeseed oil
  • 1 tsp. baking powder
  • ⅛ tsp. salt

Strawberry Filling

  • 2 cups strawberries fresh or frozen
  • 2 tbsp. sugar
  • 2 tbsp. cornstarch
  • 1 tsp. lemon zest

Instructions

  • Mix the almond flour, oats, sugar, vegan butter, baking powder, and salt together in a large bowl.
  • In a small food chopper or a food processor, pulse the strawberries, sugar, cornstarch, and lemon zest.
  • Spread ¾ of the oat base on the bottom of a medium (9x7) baking dish. Tap in gently to help it set.
  • Pour the strawberry filling on top and spread it out evenly.
  • Sprinkle the rest of the oat base over the top.
  • Bake at 350°F for 40-45 minutes. Let it cool completely before cutting into squares.
PssstYou can find detailed step-by-step photos right above this recipe card.

Video

Notes

How to Make Oat Flour

If you have a nut allergy, or just don't have any almond flour on hand, you can also make your own oat flour. It's easy! Just process oats in a food processor until they've broken down to the consistency of flour. Use what you need and store any leftovers for another recipe.

Variations to this recipe

  • Substitute different fruits. Blueberry, raspberry, peach, and apple are just some of the tasty options for these oatmeal bars.
  • Make it gluten-free. Oats don't have naturally occurring gluten, but because of cross-contamination during processing, use certified gluten-free oats for any allergies.
  • Try different sweeteners. You can avoid refined sugar by using pure maple syrup, agave syrup, or date syrup in these bars.
  • Add a topping. If you want to up the pretty factor, layer slices of fresh strawberries on top of the bars before serving. Or for a bit of sweet, you can make a simple glaze and drizzle it over the cooled bars.

How to Store these Strawberry Oatmeal Bars

Store any leftover Strawberry Oatmeal Bars in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 284kcal | Carbohydrates: 34g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 196mg | Potassium: 126mg | Fiber: 4g | Sugar: 16g | Vitamin A: 243IU | Vitamin C: 29mg | Calcium: 96mg | Iron: 1mg

Vegan Caesar Dressing

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This Vegan Caesar Dressing is bold and flavorful and so easy to make. You can toss it with your salads, or try it with other dishes and add a note of creamy, zesty flavor that's just delicious.

pouring Vegan Caesar Dressing over the lettuce

This Vegan Caesar Dressing is just bursting with flavor and will make your salads taste absolutely amazing. With the unique saltwater taste of the capers and the zesty brightness of the lemon juice and Dijon mustard, this dressing packs a lot in. I love how easy it is to make and how delicious it is on all my salads. The bold flavors are just what you'd expect from an excellent Caesar dressing.

This dressing is also great if you plan to enjoy it on salads and other dishes throughout the week. The recipe makes more than you may need, or you can just double the batch, and then store it for easy access. This Caesar dressing is a great flavor boost for salads, wraps, veggies, and so much more. Let's talk about the tasty ingredients that make it so good.

What you'll need

  • Vegan Mayo. You can make it yourself (it's very easy and tasty!) or choose store-bought.
  • Mustard. I use Dijon, but other kinds can be used as well.
  • Capers. These add a special flavor, so don't skip them, please.
  • Lemon Juice. Adds some citrusy tang.
  • Nutritional Yeast. For a nutty, savory flavor.
  • Garlic. The flavor booster.
  • Salt & Pepper. To taste.

How to make it

1. Place the mayo, mustard, capers, lemon juice, nutritional yeast, garlic, salt, and black pepper into a small blender, smoothie cup, or food processor. Then blend everything until smooth.

blending the dressing ingredients together
Vegan Caesar Dressing on a spoon

Tips for the best Vegan Caesar Dressing

  • Season to taste. If you are sensitive to salt, add it sparingly as the capers and nutritional yeast both add a salty flavor to the dressing.
  • Add some sweet. Some people enjoy a sweeter flavor in their Caesar dressing, so optionally you can drizzle a little pure maple syrup in to lighten the salty, briny flavors.
  • Get the right consistency. If you prefer your dressing a little thicker, add a little more mayonnaise. You can thin it out, if that's your preference, with a small amount of hot water.

Variations to this recipe

  • Make it spicier. For more heat, try adding a sprinkle of cayenne pepper, red pepper flakes, or a splash of hot sauce.
  • Substitute another mustard. I prefer Dijon in this Caesar dressing, but you could use any kind, including yellow, spicy brown, or stone ground.
  • Add some sweetness. You can try pure maple syrup, brown rice syrup, or any liquid sweetener you like. Add a little at a time, to taste.
  • Add some protein. For a creamy, thicker dressing, you can add some hummus to the dressing. This can also add a bit of flavor as the tahini and garlic go nicely with the other dressing ingredients.

What to Serve this with

This Vegan Caesar Dressing is delicious on salads. You can stick to traditional Caesar salads, or toss it with some spinach, kale, or arugula. It would also be great on various vegetables, such as Crunchy Cauliflower Bites and roasted vegetables, or as a dip for these Simple Vegetable Skewers. Add it into Black Bean Tacos, Easy Hummus Wraps, or with Garlic Smashed Potatoes. Its exciting flavors will level up any dish you add it to.

How to Store this dressing

If you have leftover Vegan Caesar Dressing or made a double batch to use throughout the week, just place it in an airtight container or salad dressing bottle and refrigerate. It will last for 5-7 days.

Vegan Caesar salad in a white bowl

I hope you enjoy this zesty and boldly flavored dressing as much as I do. You can use it with your family or share it with friends. It's so delicious, they won't even be able to tell it's vegan. Homemade dressing is quick and easy and you'll love the way the flavors really come to life when you make your own. This is the perfect recipe to keep your refreshing summer meals tasting amazing!

More tasty recipes to try:

Vegan Caesar Dressing

This Vegan Caesar Dressing is bold and flavorful and so easy to make. You can toss it with your salads, or try it with other dishes and add a note of creamy, zesty flavor that's just delicious.
5 from 1 vote
Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6 servings
Calories: 138kcal
Author: Tania Sheff

Ingredients

  • ½ cup vegan mayo
  • 2 tsp. Dijon mustard
  • 1 tbsp. capers
  • 2 tbsp. lemon juice
  • 1 ½ tbsp. nutritional yeast
  • 1 garlic clove, minced
  • ¼ tsp. sea salt
  • ⅛ tsp. pepper

Instructions

  • Place the mayo, mustard, capers, lemon juice, nutritional yeast, garlic, salt, and black pepper into a small blender, smoothie cup, or food processor. Then blend everything until smooth.
PssstYou can find detailed step-by-step photos right above this recipe card.

Video

Notes

Variations to this recipe

  • Make it spicier. For more heat, try adding a sprinkle of cayenne pepper, red pepper flakes, or a splash of hot sauce.
  • Substitute another mustard. I prefer Dijon in this Caesar dressing, but you could use any kind, including yellow, spicy brown, or stone ground.
  • Add some sweetness. You can try pure maple syrup, brown rice syrup, or any liquid sweetener you like. Add a little at a time, to taste.
  • Add some protein. For a creamy, thicker dressing, you can add some hummus to the dressing. This can also add a bit of flavor as the tahini and garlic go nicely with the other dressing ingredients.

    How to Store this dressing

    If you have leftover Vegan Caesar Dressing or made a double batch to use throughout the week, just place it in an airtight container or salad dressing bottle and refrigerate. It will last for 5-7 days.

Nutrition

Calories: 138kcal | Carbohydrates: 4g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Sodium: 273mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 1mg

Quinoa Tabbouleh Salad

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Quinoa Tabbouleh Salad is a flavorful and refreshing side dish that is packed with healthy ingredients. The quinoa gives it a different spin and also packs in lots of protein.

Quinoa Tabbouleh Salad in a large bowl

This Quinoa Tabbouleh Salad is so refreshing. The juicy tomatoes, cool cucumbers, and fresh herbs make it the perfect salad for summer. This Middle Eastern dish is normally made with bulgur, but quinoa offers both protein and all the essential amino acids our bodies need. Also, this makes the salad gluten free, so you it can be your go-to when entertaining anyone who's avoiding it.

The homemade dressing for this salad is simple and easy to put together. The citrusy flavor really makes the rest of the salad explode with flavor. You can serve it with other proteins, vegetables, wraps, or just enjoy it with other cold salads on a hot day. It's so fresh and tasty, with healthy ingredients that you can be glad you ate. Let's look at what makes this Quinoa Tabbouleh Salad so flavorful.

What you'll need

  • Quinoa. Traditional Tabbouleh is made with bulgur, but we are giving this salad an interesting spin and using quinoa instead. You can use any quinoa color you like.
  • Cucumbers. Some people say that cucumbers are not used in a traditional tabbouleh salad, but cucumbers add a very nice crunch, so I suggest using them.
  • Tomatoes. You'll need a sharp knife to dice the tomatoes.
  • Herbs. We'll use a combination of scallions, parsley, and mint.
  • Dressing ingredients. Olive oil, lemon juice, salt, pepper, and garlic (optional).

How to make this salad

1. To make the dressing, just place the olive oil, lemon juice, salt, pepper, and garlic (optional) into a small jar. Cover it with a lid and shake well.

making the dressing for the salad

2. Place all of the cooked quinoa, diced cucumbers, diced tomatoes and chopped herbs into a large mixing bowl. Pour the dressing over it and mix well. Serve.

mixing the salad with the dressing
Quinoa Tabbouleh Salad close up shot

Tips for the best Quinoa Tabbouleh Salad

  • Salt the cucumbers and tomatoes. To avoid excess moisture in your salad, add a sprinkle of salt to the diced tomatoes and cucumbers in a bowl. After 10 minutes, drain out the excess liquid.
  • Don't be shy with the flavors. This salad is typically herbaceous, with lots of zing. Make sure you don't skimp on the herbs and lemon used, so you get the best flavor.
  • Serve chilled or room temperature. Make sure your ingredients are fresh from the refrigerator and that the quinoa has fully cooled before you mix everything together for best results.
  • Fresh herbs are a must. Quinoa Tabbouleh Salad is best which fresh, vibrant herbs. Dry ones just won't work here.
  • Cut the vegetables uniformly. The look and taste of the salad rely on uniformity, so make sure you dice the cucumbers and tomatoes to the same size so everything mixes together nicely.

How to Store it

You can store any leftover Quinoa Tabbouleh Salad in an airtight container in the refrigerator. It will stay fresh for up to 2 days. Too avoid it getting too soggy in the fridge, drain out any excess juices or dressing from the salad before storing it.

What to Serve with this Salad

  • Hummus. This Quinoa Tabbouleh Salad goes great with pita chips or bread, and hummus. Store-bought, homemade, or flavored.
  • Wrap or taco. Serve it on the side of a delicious wrap for a light lunch. You can try these Black Bean Tacos or a hummus wrap.
  • Falafel. Tabbouleh salads go well with traditional Middle Eastern dishes and this tasty fried fritter is no exception.
  • Lentils. Enjoy this salad alongside your favorite lentil dishes, such as Red Lentil Curry or some Easy Lemon Lentil Soup.
  • Wrapped in lettuce. Serve this Quinoa Tabbouleh Salad wrapped in lettuce leaves to create a tasty hand-held appetizer.
Quinoa Tabbouleh Salad on a grey plate

This Quinoa Tabbouleh Salad has so much flavor and is such a refreshing choice for summer. Serve it cool as a side to your other dishes or make it your party appetizer. It's also a quick and easy choice for lunch and snack on busy days. I hope you enjoy this healthy and yummy tabbouleh salad as much as my family does.

More tasty salads to try:

Quinoa Tabbouleh Salad

Quinoa Tabbouleh Salad is a flavorful and refreshing side dish that is packed with healthy ingredients. The quinoa gives it a different spin and also packs in lots of protein.
5 from 1 vote
Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 254kcal
Author: Tania Sheff

Ingredients

  • 2 cups cooked quinoa
  • 1 cup finely diced cucumber
  • 1 cup finely diced tomato
  • ½ cup chopped scallions
  • ½ cup chopped parsley
  • ¼ cup chopped mint

The Dressing

  • ¼ cup olive oil
  • 3 tbsp. lemon juice
  • 1 garlic clove, minced
  • 1 tsp. salt or to taste
  • ¼ tsp. pepper

Instructions

  • To make the dressing, just place the olive oil, lemon juice, salt, pepper, and garlic (optional) into a small jar. Cover it with a lid and shake well.
  • Place all of the cooked quinoa, diced cucumbers, diced tomatoes and chopped herbs into a large mixing bowl. Pour the dressing over it and mix well. Serve.
PssstYou can find detailed step-by-step photos right above this recipe card.

Video

Notes

Tips for the best Quinoa Tabbouleh Salad

  • Salt the cucumbers and tomatoes. To avoid excess moisture in your salad, add a sprinkle of salt to the diced tomatoes and cucumbers in a bowl. After 10 minutes, drain out the excess liquid.
  • Don't be shy with the flavors. This salad is typically herbaceous, with lots of zing. Make sure you don't skimp on the herbs and lemon used, so you get the best flavor.
  • Serve chilled or room temperature. Make sure your ingredients are fresh from the refrigerator and that the quinoa has fully cooled before you mix everything together for best results.
  • Fresh herbs are a must. Quinoa Tabbouleh Salad is best which fresh, vibrant herbs. Dry ones just won't work here.
  • Cut the vegetables uniformly. The look and taste of the salad rely on uniformity, so make sure you dice the cucumbers and tomatoes to the same size so everything mixes together nicely.

How to Store it

You can store any leftover Quinoa Tabbouleh Salad in an airtight container in the refrigerator. It will stay fresh for up to 2 days. Too avoid it getting too soggy in the fridge, drain out any excess juices or dressing from the salad before storing it.

Nutrition

Calories: 254kcal | Carbohydrates: 25g | Protein: 5g | Fat: 16g | Saturated Fat: 2g | Sodium: 494mg | Potassium: 403mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1217IU | Vitamin C: 24mg | Calcium: 54mg | Iron: 2mg

Easy Hummus Wraps

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These Easy Hummus Wraps are simple, flavorful, and come together in minutes. You can try endless combinations to make these wraps fresh and exciting day after day.

Hummus wraps in hand

These Easy Hummus Wraps are full of healthy and delicious ingredients. Juicy tomatoes, crunchy carrots, and creamy avocado with a drizzle of hot sauce makes each bite amazing. I love the mix of tastes and textures. These wraps can also be made with different variations so you can enjoy your favorite flavors and sauces in many combinations.

If you want to prepare these wraps in advance, you can also pre-cut the fillings so they can be assembled in a snap. The hummus can be store-bought to save you time as well. There are a few tricks to making the best wraps, but first, let's look at what you'll be using in these Easy Hummus Wraps.

What you'll need

  • Tortillas. You'll need large flour burrito tortillas.
  • Hummus. Homemade or store-bought.
  • Veggies. I used cucumber, tomatoes, carrots, and avocado.
  • Leafy Greens. I used a baby spinach-arugula combo. Romaine, iceberg, mixed greens all work here.
  • Hot Sauce. Use your favorite sauce: Sriracha, BBQ, vegan Buffalo or vegan Ranch sauce.

How to make these wraps

1. Place the tortilla on to a clean work surface. Spread about ¼ cup of hummus down the middle of the tortilla, leaving some room around the edges for when it is rolled.

spreading hummus on a wrap

2. Arrange the veggies on top, going in one direction, so you can roll the tortilla up when you’re finished.

adding veggies to the wrap

3. Drizzle the veggies with your favorite sauce (I used Sriracha).

drizzling the veggies with hot sauce

4. Add a handful of greens on top. Then fold in the two sides and roll up tightly.

adding greens and wrapping the tortilla
Hummus Wrap close up shot

Tips for making the best Hummus Wrap

  • Use a warm tortilla. Cold tortillas are hard to fold and will most likely break when you try. So use room temperature tortillas or warm them briefly in the microwave to make them more pliable.
  • Avoid too many wet ingredients. If you use a lot of moist fillings, such as dressings and juicy tomatoes, you run the risk of getting the tortilla wet, too. Soggy wraps become gummy and tear.
  • Cut and assemble the fillings evenly. Slice and chop everything about the same size to avoid mouthfuls of some ingredients and not others. This tastes better and also makes folding easier.
  • Don't wait to serve this hummus wrap. This wrap is best when eaten soon after assembly. The veggies are crisp and the wrap holds together well, so enjoy right away!

Variations to this recipe

The combinations for these Easy Hummus Wraps are endless. Here are some scrumptious variations you can try:

  • Flavored hummus. Try this wrap with homemade or store-bought hummus, plain or flavored.
  • Vegetables- Besides cucumbers, carrots, greens, tomatoes, and avocados, you can add peppers, broccoli, jalapenos, sprouts, etc.
  • Dressing. Sriracha, barbecue sauce, vegan Buffalo sauce, or vegan Ranch sauce would all be delicious.
  • Tortillas- You can use flour tortillas, as well as spinach wraps or gluten-free tortillas. Just make sure they are large and pliable like flour tortillas (corn doesn't work well here).
  • Protein. Add some black beans, tofu, lentils, pine nuts, or garbanzo beans to make this an even more protein-packed meal.

How to Store these Hummus Wraps

Because these easy Hummus Wraps can get soggy over time, you will only be able to store them for the day. If you want to eat them the next day or later in the week, then prep the ingredients ahead of time. You can store the cut vegetables and then assemble the wraps each day. They'll be crisper and more delicious this way.

What to Serve with these wraps

You can serve these wraps just as is if you're looking for a quick lunch. But if you would like to make them part of a larger meal, then try this Mexican Quinoa Salad or Crunchy Cauliflower Bites on the side. Salads like this Tomato and Onion Salad and Creamy Cucumber Radish Salad are a tasty complement to Hummus Wraps, or a pasta salad like this Cucumber Pasta Salad. Sliced fruit, vegetables, or beans are great additions. I suggest these Simple Mashed Beans and Simple Vegetable Skewers. These wraps go great with all sorts of dishes, so feel free to serve them with your favorites.

Hummus wrap horizontal photo

I hope you enjoy these versatile and easy Hummus Wraps. They're full of crisp and juicy veggies, spicy sauce, and creamy avocado, making them delicious and perfect for a quick and healthy meal.

More tasty vegan recipes to try:

Easy Hummus Wraps

These Easy Hummus Wraps are simple, flavorful, and come together in minutes. You can try endless combinations to make these wraps fresh and exciting day after day.
No ratings yet
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 1 wrap
Calories: 385kcal
Author: Tania Sheff

Ingredients

  • 1 large tortilla wrap
  • 3 tbsp. hummus
  • 1 small cucumber, sliced
  • 8 cherry tomatoes, cut in half
  • ½ medium avocado, cut into slices
  • ½ small carrot, cut into thin sticks
  • 1 tsp. your favorite hot sauce or other sauce
  • 1 handful mixed greens

Instructions

  • Place the tortilla on to a clean work surface. Spread about ¼ cup of hummus down the middle of the tortilla, leaving some room around the edges for when it is rolled.
  • Arrange the veggies on top, going in one direction, so you can roll the tortilla up when you’re finished.
  • Drizzle the veggies with your favorite sauce (I used Sriracha).
  • Add a handful of greens on top. Then fold in the two sides and roll up tightly.
PssstYou can find detailed step-by-step photos right above this recipe card.

Video

Notes

Tips for making the best Hummus Wrap

  • Use a warm tortilla. Cold tortillas are hard to fold and will most likely break when you try. So use room temperature tortillas or warm them briefly in the microwave to make them more pliable.
  • Avoid too many wet ingredients. If you use a lot of moist fillings, such as dressings and juicy tomatoes, you run the risk of getting the tortilla wet, too. Soggy wraps become gummy and tear.
  • Cut and assemble the fillings evenly. Slice and chop everything about the same size to avoid mouthfuls of some ingredients and not others. This tastes better and also makes folding easier.
  • Don't wait to serve this hummus wrap. This wrap is best when eaten soon after assembly. The veggies are crisp and the wrap holds together well, so enjoy right away!

Variations to this recipe

The combinations for these Easy Hummus Wraps are endless. Here are some scrumptious variations you can try:
  • Flavored hummus. Try this wrap with homemade or store-bought hummus, plain or flavored.
  • Vegetables- Besides cucumbers, carrots, greens, tomatoes, and avocados, you can add peppers, broccoli, jalapenos, sprouts, etc.
  • Dressing. Sriracha, barbecue sauce, vegan Buffalo sauce, or vegan Ranch sauce would all be delicious.
  • Tortillas- You can use flour tortillas, as well as spinach wraps or gluten-free tortillas. Just make sure they are large and pliable like flour tortillas (corn doesn't work well here).
  • Protein. Add some black beans, tofu, lentils, pine nuts, or garbanzo beans to make this an even more protein-packed meal.

How to Store these Hummus Wraps

Because these easy Hummus Wraps can get soggy over time, you will only be able to store them for the day. If you want to eat them the next day or later in the week, then prep the ingredients ahead of time. You can store the cut vegetables and then assemble the wraps each day. They'll be crisper and more delicious this way.

Nutrition

Calories: 385kcal | Carbohydrates: 43g | Protein: 11g | Fat: 22g | Saturated Fat: 3g | Sodium: 557mg | Potassium: 1302mg | Fiber: 13g | Sugar: 9g | Vitamin A: 5578IU | Vitamin C: 61mg | Calcium: 112mg | Iron: 4mg

3-Ingredient Puffed Cereal Bars

· 2 Comments

These 3-Ingredient Puffed Cereal Bars are simple, convenient, and so tasty. Made with just a few flavorful ingredients, you can try them with endless variations and make them ahead to save time.

Puffed Cereal Bars on a cutting board

Puffed Cereal Bars are the perfect snack. Chewy, sweet, and delicious, they can be grabbed to satisfy an on the go hunger pang or put in your kids' lunches. You can also just keep them in the freezer for whenever you'll need them. Made with healthy ingredients that are full of fiber, protein, and good fats, these are worlds better than the snack bars you get in the stores. Plus, there are no preservatives and you can tweak this recipe to fit your family's preferences.

These Puffed Cereal Bars are simple and easy, so you could make them in the morning and be enjoying them for lunch. But what I really love is how you can jazz up this recipe with your favorite nut butter, cereal, and the addition of some sweet ingredients. Check out the tasty options you can try below. But first, let's look at the ingredients that make these Puffed Cereal Bars so good.

What you'll need

  • Puffed cereal. Any kind will work: quinoa, rice, millet, or oats.
  • Almond butter. Or peanut butter if you prefer
  • Maple syrup. Adds delicious sweetness.
  • Optional. A touch of sea salt and vanilla extract for extra flavor
photos of ingredients needed

How to make it

1. In a medium mixing bowl, combine the almond butter, maple syrup, vanilla extract, and sea salt. Mix well.

mixing almost butter with maple syrup

2. Add the puffed cereal of your choice and mix again.

mixing in the puffed cereal

3. Line a 6x9 (or similar size) dish with parchment paper and transfer the cereal into it.

transferring the puffed cereal into the tray

4. Press the mixture down with spoon or a cup, to make sure it sticks together nicely.

tapping on the bars to help the mixture set

5. Refrigerate for about 2 hours and then cut it into squares. Enjoy!

holding the Puffed Cereal Bars in hand

Why are these bars so good?

  • Healthy. Homemade is always better than store-bought and these bars have great wholesome ingredients that are good for you. They're sweet enough for kids, but you can be proud of what's in them.
  • Convenient. They can be stored at room temperature, in the fridge, or in the freezer. You can make them ahead of time in double or triple batches for convenient snacking all month.
  • Flavorful. These Puffed Cereal Bars are richly sweet with a deliciously chewy texture from the puffed cereal. If you choose to add the sea salt and vanilla extract, they're even yummier.
  • Easy. The prep time for this recipe is super quick so you can whip this up fast and easy. Then it's into the refrigerator and you're done until you're ready to dig into these scrumptious bars.

Tips for the best Puffed Cereal Bars

  • Mix in the puffed cereal last. Combining the other ingredients first makes it easier to fully mix it. The cereal should go in after everything is thoroughly combined for even distribution.
  • Press the mixture into the pan. This step ensures that the Puffed Cereal Bars are dense and hold together. Otherwise, they'll break apart when you try to cut them.
  • Don't skip the refrigeration. While you can eat them as is, the refrigeration will harden this snack so you can cut them into bar shapes for serving or wrapping for later.

Variations on this recipe

If you want to make these 3-ingredient Puffed Cereal Bars more elaborate, try any of these for a flavorful addition:

  • Chocolate- Dark, white, or milk chocolate chips add extra sweetness.
  • Nuts- Pecans, walnuts, almonds, or cashews for a nutty crunch.
  • Fruit- Dates, raisins, cranberries, dried cherries, or others.
  • Seeds- Chia, sesame, flax, or pepitas can be added.

How to Store Puffed Cereal Bars

These Puffed Cereal Bars can be stored in an airtight container, wrapped individually, at room temperature for about 3 days, or a week in the refrigerator. You can also freeze them in a container or ziplock freezer bag for up to 3 months. Just thaw them overnight in the fridge or on the counter before eating.

Puffed Cereal Bars stacked on a plate

These 3-Ingredient Puffed Cereal Bars are a great snack to keep on hand and share with your family. They're convenient, easy, and super versatile. Make them ahead for easy snacking or enjoy them fresh out of the fridge. Either way, you'll love having these healthy bars at your fingertips.

More sweet & tasty recipes to try:

Puffed Cereal Bars

These 3-Ingredient Puffed Cereal Bars are simple, convenient, and so tasty. Made with just a few flavorful ingredients, you can try them with endless variations and make them ahead to save time.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 squares
Calories: 189kcal
Author: Tania Sheff

Ingredients

  • ½ cup peanut butter
  • ¼ cup maple syrup
  • 2 cups puffed millet (or quinoa, rice, oats)
  • 1 tsp. vanilla extract (optional)
  • ⅛ tsp. sea salt

Instructions

  • In a medium mixing bowl, combine the almond butter, maple syrup, vanilla extract, and sea salt. Mix well.
  • Add the puffed cereal of your choice and mix again.
  • Line a 6x9 (or similar size) dish with parchment paper and transfer the cereal into it.
  • Press the mixture down with spoon or a cup, to make sure it sticks together nicely.
  • Refrigerate for about 2 hours and then cut it into squares. Enjoy!
PssstYou can find detailed step-by-step photos right above this recipe card.

Video

Notes

Tips for the best Puffed Cereal Bars

  • Mix in the puffed cereal last. Combining the other ingredients first makes it easier to fully mix it. The cereal should go in after everything is thoroughly combined for even distribution.
  • Press the mixture into the pan. This step ensures that the Puffed Cereal Bars are dense and hold together. Otherwise, they'll break apart when you try to cut them.
  • Don't skip the refrigeration. While you can eat them as is, the refrigeration will harden this snack so you can cut them into bar shapes for serving or wrapping for later.

Variations on this recipe

If you want to make these 3-ingredient Puffed Cereal Bars more elaborate, try any of these for a flavorful addition:
  • Chocolate- Dark, white, or milk chocolate chips add extra sweetness.
  • Nuts- Pecans, walnuts, almonds, or cashews for a nutty crunch.
  • Fruit- Dates, raisins, cranberries, dried cherries, or others.
  • Seeds- Chia, sesame, flax, or pepitas can be added.

Nutrition

Calories: 189kcal | Carbohydrates: 19g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Sodium: 140mg | Potassium: 178mg | Fiber: 1g | Sugar: 10g | Calcium: 25mg | Iron: 1mg

Simple Vegetable Skewers

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These Simple Vegetable Skewers are bright, beautiful, and delicious. Grilled to perfection for a summery flavor, the mix of colorful vegetables and fresh herbs makes this dish a flavorful favorite.

Vegetable Skewers on a tray

These Simple Vegetable Skewers are a great side dish that looks and tastes great. Mix and match your favorite veggies with fresh rosemary and little red pepper flake to make things interesting. Nothing says summer like grilling, and the char on these skewers really ups the flavor. But if you haven't got a grill, don't worry, I've added how to cook them on a skillet, too.

This is a very versatile recipe as you can pick and choose which vegetables you want to include on your skewers. Make them to your preference or your family's. This is also a fun and effective way to encourage your kids to eat more vegetables. These Simple Vegetable Skewers are brightly colored and have great flavor, so enjoy them for family meals or serve them at your next cookout or backyard barbecue. They're sure to be a crowd-pleaser.

What you'll need

  • Vegetables. I used zucchini, bell peppers, red onion, and mushrooms. You can use other vegetables as well.
  • Garlic. It adds a lot flavor. If you are not a fan, you can use garlic or onion powder instead.
  • Fresh Rosemary. Adds flavor and aroma. Dried rosemary can be used as a substitute.
  • Olive oil. Or any other oil of choice.
  • Red Pepper Flakes. For a touch of heat.
  • Salt and Pepper. To taste.

How to Make Vegetable Skewers

1. If you are using wooden skewers, soak them in water for at least 20 minutes.

2. Cut your vegetables into similar, bite-sized pieces and place them into a large mixing bowl.

vegetables in a bowl

3. Add the rest of the ingredients and mix everything well.

adding the marinade ingredients into the vegetable bowl

4. Thread the vegetables onto the skewers, alternating the veggies, until you've reached the end of the skewer. Repeat until there are no vegetables remaining.

threading the veggies onto the skewers

5. Grill the vegetables with the lid closed until tender and lightly charred, turning every 3-5 minutes. Serve warm or at room temperature. Alternatively, you can grill them on a cast iron skillet, pressing with a heavy lid to help speed up the cooking process.

grilling the skewers on a cast iron skillet
Vegetable Skewers close up shot

Pro Tips

  • Soak wooden skewers. If you're using wooden skewers, you'll want to soak them for at least 20 minutes in water so they are saturated and won't burn during the cooking process.
  • Cut the veggies to similar sizes. To avoid uneven cooking, cut the vegetables to about the same size. This will help everything cook at the same speed and also make your Vegetables Skewers easier to eat.
  • Make sure the veggies all touch the skillet. If you decide to grill your skewers on a cast iron skillet, a heavy lid can help them cook faster and press them to the skillet. Otherwise, some vegetables may not make contact with it and they won't cook through.

How to Store and Reheat

Place these Simple Vegetable Skewers in an airtight container to store. Because of the size of the skewers, you may need to use a ziplock gallon-sized bag. They can stay in the refrigerator for up to 4 days. You can also freeze them for up to 3 months. When you are ready to reheat them, just place the thawed skewers back on the grill until warmed through.

Vegetable Skewers on a white plate

Make them Ahead of Time

You can even prepare the skewers and veggies ahead of time, so you just need to assemble and grill them when you're ready. Just soak the skewers (if they're wooden) and cut and store the vegetables in the fridge for up to a day.

What to Serve these Vegetable Skewers with

This Vegetable Skewer recipe goes with lots of different flavors, so I suggest enjoying it with other dishes like this Cauliflower Steaks with Chermoula Sauce or some Black Bean Tacos. You might even offer it as a side with some pasta, such as this Pasta with Roasted Pepper Sauce. Salads and soups are also a nice combination, so consider Mexican Quinoa Salad or Creamy Vegetable Soup alongside this recipe. Or you can just eat these tasty skewers on their own!

Vegetable Skewers on a grey tray

I hope you love these Simple Vegetable Skewers as much as I do. They have so much flavor, look lovely when served, and are also a breeze to make. Enjoy them this summer, and all year long.

More tasty veggie loaded dishes to try:

Simple Vegetable Skewers

These Simple Vegetable Skewers are bright, beautiful, and delicious. Grilled to perfection for a summery flavor, the mix of colorful vegetables and fresh herbs makes this dish a flavorful favorite.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 141kcal
Author: Tania Sheff

Ingredients

  • 1 large red onion about 8 oz.
  • 2 medium bell peppers about 8 oz.
  • 8 oz. mushrooms
  • 1 large zucchini about 8 oz.
  • 5 garlic cloves, minced
  • 1 tbsp. fresh rosemary, finely chopped
  • 2 tbsp. olive oil
  • ½ tsp. sea salt
  • ½ tsp. pepper
  • ⅛ tsp. red pepper flakes

Instructions

  • If you are using wooden skewers, soak them in water for at least 20 minutes.
  • Cut your vegetables into similar, bite-sized pieces and place them into a large mixing bowl.
  • Add the rest of the ingredients and mix everything well.
  • Thread the vegetables onto the skewers, alternating the veggies, until you've reached the end of the skewer. Repeat until there are no vegetables remaining.
  • Grill the vegetables with the lid closed until tender and lightly charred, turning every 3-5 minutes. Serve warm or at room temperature. Alternatively, you can grill them on a cast iron skillet, pressing with a heavy lid to help speed up the cooking process.
PssstYou can find detailed step-by-step photos right above this recipe card.

Video

Notes

Pro Tips

  • Soak wooden skewers. If you're using wooden skewers, you'll want to soak them for at least 20 minutes in water so they are saturated and won't burn during the cooking process.
  • Cut the veggies to similar sizes. To avoid uneven cooking, cut the vegetables to about the same size. This will help everything cook at the same speed and also make your Vegetables Skewers easier to eat.
  • Make sure the veggies all touch the skillet. If you decide to grill your skewers on a cast iron skillet, a heavy lid can help them cook faster and press them to the skillet. Otherwise, some vegetables may not make contact with it and they won't cook through.

How to Store and Reheat

Place these Simple Vegetable Skewers in an airtight container to store. Because of the size of the skewers, you may need to use a ziplock gallon-sized bag. They can stay in the refrigerator for up to 4 days. You can also freeze them for up to 3 months. When you are ready to reheat them, just place the thawed skewers back on the grill until warmed through.

Nutrition

Calories: 141kcal | Carbohydrates: 15g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 257mg | Potassium: 618mg | Fiber: 5g | Sugar: 7g | Vitamin A: 2190IU | Vitamin C: 97mg | Calcium: 83mg | Iron: 2mg

Best Vegan Oatmeal Cookies

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These are the Best Vegan Oatmeal Cookies! Raw or baked, these tasty treats are chewy and sweet with lots of delicious texture and flavorful add-ins to make them a favorite at your home.

Vegan Oatmeal Cookies in hand

Oatmeal Cookies are a classic and these homemade vegan cookies have just as much flavor and chew as the ones from your childhood. Soft and textured, they have shredded coconut, cacao nibs, and raisins adding extra yumminess to every bite. I used almond butter, which adds just the right note of nutty flavor, not to mention more dense chewiness. You are going to love these scrumptious cookies.

These Vegan Oatmeal Cookies can be enjoyed baked or raw, and they can also be stored and frozen so you can serve them anytime. You can double the recipe and save some for another week when you really need a sweet pick me up. Make them with or without the cacao nibs and raisins, so it fits your preference. These cookies are versatile enough to fit any taste. Let's look at the basic ingredients.

What you'll need

  • Oatmeal. You can use instant oatmeal or old-fashioned oats. The latter will make chewier cookies.
  • Ground Flax Seeds. We'll mix them with water to make flax "eggs."
  • Shredded Coconut. I like the unsweetened kind.
  • Baking Powder and Baking Soda. Just a little bit of each to help the cookies rise a bit.
  • Sea Salt. Helps to balance the sweet flavor.
  • Almond Butter. Or other nut butter of your choice. You can also use tahini, if you are trying to avoid nuts.
  • Maple Syrup. Helps to sweeten the cookies and holds everything together.
  • Vanilla Extract. For a nice sweet aroma.
  • Raisins. Or dried cranberries.
  • Cacao Nibs. Or vegan chocolate chips.

How to Make these cookies

1. To make the flax egg, just mix the ground flax seeds with five tablespoons of water, mix, and set aside.

making a flax egg

2. In a large bowl, mix together the oats, shredded coconut, baking powder, baking soda, and sea salt. Mix these ingredients and then set the bowl aside.

mixing dry ingredients

3. In a separate bowl, mix together the almond butter, maple syrup, flax "egg" (from Step 1), and vanilla extract.

mixing wet ingredients

4. Add the almond butter mixture to the oat mixture and mix well.

mixing dry and wet ingredients together

5. Now, fold in the raisins and cacao nibs.

adding raisins and cacao nibs

6. Using ¼ cup as a measure, form the cookies. They should be about ½ inch thick. You can work the cookie dough with wet hands to get the right shape and size.

measuring the cookie with a cup

7. Place the cookies onto a large, parchment paper-lined baking sheet. Bake at 400°F for 15 minutes.

placing the cookies on a baking tray
Vegan Oatmeal Cookies on a plate

Pro tips

  • Use old-fashioned oats for more chew. If you like your Oatmeal Cookies with lots of chew, then opt for old-fashioned oats. They are larger and have more texture than instant oats.
  • Measure out the cookie dough. For even baking, you'll want the cookies to be about the same size. Using a measuring cup or a cookie scoop will keep them uniform. It's also less messy.
  • Mold the dough with wet hands. The nut butter and maple syrup make the cookie dough sticky, so dip your hands in water to make it easier to mold the dough.
  • Keep an eye on the cook time. Oven heat varies and these cook fast, so keep an eye out for browning along the edges. Even if they are slightly underdone, they will continue to cook as they cool.

This cookie dough is edible!

Because this Oatmeal Cookie dough doesn't use flour or eggs, the dough is safe to eat - and tastes fantastic! So if you want to indulge in some yummy raw cookie dough (maybe with some vanilla coconut milk ice cream!), this recipe is perfect. It can stay in the fridge for up to 3 days.

Vegan Oatmeal Cookies from the inside

How to Store

You can store these Vegan Oatmeal Cookies in an airtight container at room temperature for up to 5 days, or in the fridge for 2 weeks. Serve them cool or place them in the microwave for a few seconds to warm.

How to Freeze them

When the cookies are completely cool, place them on a baking sheet in the freezer. Once they are frozen, place them in a freezer ziplock bag or in an airtight container with parchment paper between the layers. They will last for up to 3 months. You can do the same with the cookie dough, freezing and then bagging the balls. Then just bake straight from the freezer.

A stack of Vegan Oatmeal Cookies

These really are the best Vegan Oatmeal Cookies in my opinion, and I hope that you and your family will agree. They're sweet, chewy, and delicious - perfect for snacks and dessert anytime.

You'll also enjoy these sweet treats:

Vegan Oatmeal Cookies

These are the Best Vegan Oatmeal Cookies! Raw or baked, these tasty treats are chewy and sweet with lots of delicious texture and flavorful add-ins to make them a favorite at your home.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 12 cookies
Calories: 262kcal
Author: Tania Sheff

Ingredients

  • 2 tbsp. ground flax seeds
  • 5 tbsp. water
  • 2 cups rolled oats regular or instant oats
  • ½ cup shredded coconut
  • ½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. sea salt
  • ¾ cup almond butter
  • ½ cup maple syrup
  • 1 tsp. vanilla extract
  • ½ cup raisins
  • ½ cup cacao nibs or vegan chocolate chips

Instructions

  • To make the flax egg, just mix the ground flax seeds with five tablespoons of water, mix, and set aside.
  • In a large bowl, mix together the oats, shredded coconut, baking powder, baking soda, and sea salt. Mix these ingredients and then set the bowl aside.
  • In a separate bowl, mix together the almond butter, maple syrup, flax "egg" (from Step 1), and vanilla extract.
  • Add the almond butter mixture to the oat mixture and mix well.
  • Now, fold in the raisins and cacao nibs.
  • Using ¼ cup as a measure, form the cookies. They should be about ½ inch thick. You can work the cookie dough with wet hands to get the right shape and size.
  • Place the cookies onto a large, parchment paper-lined baking sheet. Bake at 400°F for 15 minutes.
PssstYou can find detailed step-by-step photos right above this recipe card.

Video

Notes

This cookie dough is edible!

Because this Oatmeal Cookie dough doesn't use flour or eggs, the dough is safe to eat - and tastes fantastic! So if you want to indulge in some yummy raw cookie dough (maybe with some vanilla coconut milk ice cream!), this recipe is perfect. It can stay in the fridge for up to 3 days.

Pro tips

  • Use old-fashioned oats for more chew. If you like your Oatmeal Cookies with lots of chew, then opt for old-fashioned oats. They are larger and have more texture than instant oats.
  • Measure out the cookie dough. For even baking, you'll want the cookies to be about the same size. Using a measuring cup or a cookie scoop will keep them uniform. It's also less messy.
  • Mold the dough with wet hands. The nut butter and maple syrup make the cookie dough sticky, so dip your hands in water to make it easier to mold the dough.
  • Keep an eye on the cook time. Oven heat varies and these cook fast, so keep an eye out for browning along the edges. Even if they are slightly underdone, they will continue to cook as they cool.

Nutrition

Calories: 262kcal | Carbohydrates: 29g | Protein: 6g | Fat: 14g | Saturated Fat: 4g | Sodium: 173mg | Potassium: 279mg | Fiber: 5g | Sugar: 11g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 97mg | Iron: 2mg

Black Bean Tacos

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These Black Bean Tacos are made with seasoned mashed beans, warm corn tortillas, and plenty of tasty toppings. Give this versatile and delicious vegan taco a try for a flavorful family meal.

Black Bean Tacos on a plate

These Black Bean Tacos are a deliciously flavorful version of a Mexican classic. This recipe uses black beans and salsa with a few spices to create a filling that has just the right taste and texture. Corn tortillas are filled and then topped with favorites like crisp lettuce, juicy tomatoes, and creamy guacamole. It's incredibly versatile, so perfect for family dinners and get-togethers.

Not only are these Black Bean Tacos tasty, they're also quite healthy. There is lots of fiber and protein, along with vitamins and minerals found in the vegetable toppings. Avocados provide Omega-3s and the corn tortillas are a healthier alternative to flour. They also make this recipe gluten-free. The flavors of these tacos comes from the balance of tasty ingredients, so let's look at what goes into them.

What you'll need

  • Black Beans. Or other beans, such as kidney or pinto beans. Canned or home-cooked.
  • Salsa. Use hot or medium salsa, depending on personal preference.
  • Spices. Cumin powder, salt, and pepper.
  • Corn Tortillas. Or flour tortillas, if preferred.
  • Toppings. Guacamole, diced tomatoes, and shredded iceberg lettuce.

How to Make Black Bean Tacos

1. Cook the beans. Place the black beans, salsa, cumin, salt, and pepper into a small sauce pan and simmer for 10 minutes. (While the beans are simmering, this is a great time to prepare the toppings).

cooking the beans with salsa

2. Mash the beans. After 10 minutes, turn off the heat and, using a potato masher or a fork, mash the beans gently, leaving some whole beans as well.

mashing the beans

3. Prepare the tortillas. Using a non-stick skillet, heat the corn tortillas one-by-one over medium heat for about 30-45 seconds on each side, or until they are pliable and some brown spots start to appear. You can also use a small amount of oil (about ½ tsp.) to fry the tortillas.

warming up tortillas

4. Assemble the tacos. Place about two-three tablespoons of the bean mixture in the middle of the tortilla. Top with a spoonful of guacamole, diced tomatoes, and some shredded lettuce. Serve.

Black Bean Tacos showing the inside ingredients

How to Add Even More Flavor

  • Add about ½ tablespoon of the Adobo sauce to the beans.
  • Saute ¾ cup of chopped yellow onion in olive oil and add to the beans.
  • Add in some extra spices, such as paprika, coriander and a little oregano.
  • Add fresh cilantro to the beans once they are cooked.
  • A splash of lime juice will help brighten the flavors as well.

Corn tortillas vs. flour tortillas

Corn tortillas are firm, but flexible, with a chewy texture. Flour tortillas, on the other hand, are sturdier and softer, with a slightly sweet taste. They are often better for heavier fillings and toppings because they don't tear as easily. When it comes to health benefits, corn tortillas are lower in fat and calories, and have more fiber and whole grains than flour tortillas. So depending on the application, you'll have to decide which one works better for your purpose.

Different ways to warm up tortillas

  • In a stovetop skillet. Using a non-stick skillet, heat the tortillas one-by-one over medium heat for about 30-45 seconds on each side, until they become pliable and develop some brown spots.
  • Over an open flame. Turn a burner on the gas stove to medium-low and, using tongs, lay the tortillas directly on the flame for 15-30 seconds for each side. They're done when they start to bubble.
  • In the oven. Preheat the oven to 350°F and wrap a small stack of tortillas in aluminum foil. Heat for 15-20 minutes.
  • On a cast iron griddle. Place the tortillas on the heated cast iron for about 30 seconds per side. You can add a little oil for flour tortillas to get them toastier.
  • In the microwave. Place a damp paper towel over the tortilla and warm it in the microwave for 30-60 seconds. Alternate paper towels with tortillas if you are doing more than one.

Taco topping ideas

There are so many delicious taco toppings that you can use with these Black Bean Tacos. Add classics like shredded vegan cheese, diced tomatoes, chopped onions (red or green), and shredded lettuce. Slices of avocado or guacamole, vegan sour cream, and hot sauce are also tasty. Corn and cilantro are great, too

How to Store Black Bean Tacos

To store these Black Bean Tacos, place the toppings, tortillas, and black bean mixture in separate airtight containers. Tortillas can be left at room temperature and last for about a week. The toppings will last for a few days in the fridge. The black bean mixture can be refrigerated for up to 5 days, or for longer storage, freeze it for up to 3 months.

What to Serve with these Tacos

holding Black Bean Tacos in hand

These Black Bean Tacos are so versatile and delicious. You can try them in lots of different ways, varying everything from their toppings to their tortillas. So give this recipe a go and I hope you enjoy each and every bite.

More tasty Mexican inspired vegan recipes to try:

Black Bean Tacos

These Black Bean Tacos are made with seasoned mashed beans, warm corn tortillas, and plenty of tasty toppings. Give this versatile and delicious vegan taco a try for a flavorful family meal.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8 tacos
Calories: 104kcal
Author: Tania Sheff

Ingredients

  • 1 14.5 oz. can black beans, rinsed and drained
  • ½ cup salsa
  • ½ tsp. cumin powder
  • ⅓ tsp. salt
  • ¼ tsp. pepper
  • 8 corn tortillas
  • 1 small tomato, diced
  • ¾ cup guacamole or mashed avocado
  • 1 cup shredded iceberg lettuce

Instructions

  • Place the black beans, salsa, cumin, salt, and pepper into a small sauce pan and simmer for 10 minutes. (While the beans are simmering, this is a great time to prepare the toppings).
  • After 10 minutes, turn off the heat and, using a potato masher or a fork, mash the beans gently, leaving some whole beans as well.
  • Using a non-stick skillet, heat the corn tortillas one-by-one over medium heat for about 30-45 seconds on each side, or until they are pliable and some brown spots start to appear. You can also use a small amount of oil (about ½ tsp.) to fry the tortillas.
  • Place about two-three tablespoons of the bean mixture in the middle of the tortilla. Top with a spoonful of guacamole, diced tomatoes, and some shredded lettuce. Serve.
PssstYou can find detailed step-by-step photos right above this recipe card.

Video

Notes

Note: calories are per 1 taco, assuming that you use suggested toppings. These are estimates only.

How to Add Even More Flavor

  • Add about ½ tablespoon of the Adobo sauce to the beans.
  • Saute ¾ cup of chopped yellow onion in olive oil and add to the beans.
  • Add in some extra spices, such as paprika, coriander and a little oregano.
  • Add fresh cilantro to the beans once they are cooked.
  • A splash of lime juice will help brighten the flavors as well.

How to Store Black Bean Tacos

To store these Black Bean Tacos, place the toppings, tortillas, and black bean mixture in separate airtight containers. Tortillas can be left at room temperature and last for about a week. The toppings will last for a few days in the fridge. The black bean mixture can be refrigerated for up to 5 days, or for longer storage, freeze it for up to 3 months.
 

Nutrition

Calories: 104kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 210mg | Potassium: 256mg | Fiber: 4g | Sugar: 2g | Vitamin A: 257IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg