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Eggplant in Tomato Sauce

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This Eggplant in Tomato Sauce is hearty and flavorful, with a delicious texture. Made with sauteed eggplant, sweet cherry tomatoes, and fresh garlic and herbs, this recipe is too good to miss.

Eggplant in Tomato Sauce on a white plate

This Eggplant in Tomato Sauce is made with creamy diced eggplant, sweet cherry tomatoes that are cooked to bursting, and seasonings that bring out the best of these flavors. You are going to love how easy this dish is to make. It serves well as a side dish or as part of the main course. And you can always tweak it a bit so it fits the tastes of you and your family.

This recipe is so tasty because of the fresh ingredients and also the amazing texture. The eggplant has a "meaty" texture that makes it very satisfying, and the tomatoes are sweet and pulpy in the sauce. I love the accent of the fresh dill with the minced garlic, too. You are going to adore this Eggplant in Tomato Sauce. Let's look at what you'll need for it.

Video Tutorial

What you'll need

  • Eggplant. Medium sized.
  • Tomatoes. I like using cherry tomatoes (Flavor Bombs).
  • Olive Oil. Or any other oil of your choice.
  • Garlic. Fresh is best.
  • Salt & Pepper. To taste.
  • Red Pepper Flakes. For a touch of heat. Optional.
  • Dill. Or other herbs, such as parsley or basil.

How to make it

1. Place the diced eggplant onto a non-stick skillet (no oil) and pan fry it until nicely charred and cooked through. Once cooked, remove it from the skillet and set aside.

cooking the eggplant

2. To the same skillet, add olive oil and tomatoes. Cook until the tomatoes are soft and start to fall apart, about 10 minutes.

cooking the tomatoes

3. Add the garlic, salt, pepper, and red pepper flakes to the tomato sauce. Stir, and cook for about 3-4 minutes, breaking the tomatoes in the process.

finishing the sauce

4. Lastly, add the eggplants and dill to the tomato sauce. Stir, and cook until everything is hot. Serve.

adding eggplants to the sauce
Eggplant in Tomato Sauce in the skillet

Tips for the best Eggplant in Tomato Sauce

  • Choose the best eggplant. When shopping for an eggplant, look for one that is firm, but not hard. Avoid blemishes or soft spots. When you cut it open, the flesh should be white with a green tinge.
  • Salt the eggplant ahead of time. If you want the eggplant to have a creamier consistency, you can salt it beforehand. This draws out excess moisture and it will have a richer flavor when cooked.
  • Use sweeter tomatoes. The sweeter the tomato, the more flavorful this Eggplant in Tomato Sauce will be. I love using Flavor Bomb cherry tomatoes when I make this dish.
  • Cook the tomatoes to bursting. Allow the tomatoes to cook until they're soft and almost bursting. As you break them up, leaving pieces of them will give you great texture as well as a yummy sauce.

Add-ins and Substitutes

  • Add other vegetables. Try this recipe with additional veggies, such as diced zucchini, mushrooms, or spinach.
  • Substitute the herbs. Instead of the dill, you can also make this Eggplant in Tomato Sauce with fresh mint, basil, parsley, or oregano.
  • Add quinoa. Add some protein to this dish by stirring in some cooked quinoa. It will also make this a more satisfying meal if you plan to eat it on its own.
  • Substitute different tomatoes. If you don't have cherry tomatoes, you can also use grape or plum tomatoes, even canned diced tomatoes in a pinch. But choose a sweeter tomato for more flavor.

How to Store

Store this Eggplant in Tomato Sauce in an airtight container in the refrigerator once it is cooled. It will last for 3-5 days.

How to Serve it

Eggplant in Tomato Sauce close up shot

I hope you love this Eggplant in Tomato Sauce as much as I do. It's flavorful, chunky, and perfect with so many other dishes. Enjoy!

More tasty vegan recipes to try:

Eggplant in Tomato Sauce

This Eggplant in Tomato Sauce is hearty and flavorful, with a delicious texture. Made with sauteed eggplant, sweet cherry tomatoes, and fresh garlic and herbs, this recipe is too good to miss.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 114kcal
Author: Tania Sheff

Ingredients

  • 1 medium eggplant, peeled and diced (about 12-16 oz.)
  • 2 tbsp. olive oil
  • 12 oz. cherry tomatoes, cut in half
  • 2 garlic cloves, minced
  • ½ tsp. sea salt or to taste
  • ¼ tsp. pepper or to taste
  • ⅛ tsp. red pepper flakes or to taste
  • 1 tbsp. chopped dill

Instructions

  • Place the diced eggplant onto a non-stick skillet (no oil) and pan fry it until nicely charred and cooked through. Once cooked, remove it from the skillet and set aside.
  • To the same skillet, add olive oil and tomatoes. Cook until the tomatoes are soft and start to fall apart, about 10 minutes.
  • Add the garlic, salt, pepper, and red pepper flakes to the tomato sauce. Stir, and cook for about 3-4 minutes, breaking the tomatoes in the process.
  • Lastly, add the eggplants and dill to the tomato sauce. Stir, and cook until everything is hot. Serve.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Add other vegetables. Try this recipe with additional veggies, such as diced zucchini, mushrooms, or spinach.
  • Substitute the herbs. Instead of the dill, you can also make this Eggplant in Tomato Sauce with fresh mint, basil, parsley, or oregano.
  • Add quinoa. Add some protein to this dish by stirring in some cooked quinoa. It will also make this a more satisfying meal if you plan to eat it on its own.
  • Substitute different tomatoes. If you don't have cherry tomatoes, you can also use grape or plum tomatoes, even canned diced tomatoes in a pinch. But choose a sweeter tomato for more flavor.

How to Store

Store this Eggplant in Tomato Sauce in an airtight container in the refrigerator once it is cooled. It will last for 3-5 days.

Nutrition

Calories: 114kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 256mg | Potassium: 488mg | Fiber: 4g | Sugar: 6g | Vitamin A: 775IU | Vitamin C: 26mg | Calcium: 32mg | Iron: 1mg

Vegan Chicken Noodle Soup

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This Vegan Chicken Noodle Soup is chunky, flavorful, and easy to make. Made with chickpeas instead of chicken, it's packed with healthy ingredients and is the perfect comfort food.

Vegan Chicken Noodle Soup in a pot

When it gets cold out, who doesn't want some comforting and flavorful soup? This recipe for Vegan Chicken Noodle Soup is just what you need. Filled with tender vegetables, chickpeas, and pasta, it's seasoned for the best flavor. And this recipe is nice and easy. You can even make a double batch and freeze the extra so you can enjoy it anytime.

This soup recipe is very versatile so you can tweak the seasonings and veggies to fit your family's preferences. And it makes a great lunch or dinner, either as the main course or on the side. You're going to love how flavorful and satisfying this dish it, so let's take a look at what you'll need to make it yourself.

Video Tutorial

What you'll need

  • Oil. Use any oil you like. I used olive oil.
  • Carrots.
  • Onion.
  • Celery.
  • Garlic. Use more or less, depending on personal preference.
  • Veggie Broth. Mine is fully seasoned. You may need to adjust your salt and pepper depending on what broth you use.
  • Pasta. I used spirals. Great pasta cuts for this soup include: ditalini, small shells, orzo, and fideo.
  • Chickpeas. We'll use them instead on chicken. 🙂
  • Optional additions. Salt, pepper, bay leaves, ½ tsp. turmeric powder, spinach, and a touch of soy sauce.

How to make it

1. In a large pot, sauté the onions, carrots, celery, and garlic in olive oil over medium heat until the vegetables are tender and just start to brown (about 10-15 minutes).

cooking the veggies

2. Add the veggie broth, bring it to a boil, and then add the pasta and chickpeas. (If your veggie broth is not fully seasoned, add some salt and pepper as well). Then reduce the heat to medium-low and continue simmering until the pasta is pleasantly tender, about 10 to 20 minutes.

finishing the soup

3. To finish, add parsley, stir, and turn off the heat. Serve.

Vegan Chicken Noodle Soup on a ladle

Tips for the best Vegan Chicken Noodle Soup

  • Cut the carrots and celery thinly. This ensures they have enough time to fully cook because when the broth comes to a boil, the pasta will cook quickly and we want them nice and soft by then.
  • Add salt and pepper to taste. My homemade broth is fully seasoned, so if you are using one that is not, taste the soup and add your seasoning as needed.
  • Stick to smaller cuts of pasta. Small pastas work best in this Vegan Chicken Noodle Soup because they cook easily in the broth and ensure you get a little of everything in each spoonful.
  • Use canned chickpeas. While you can soak the dry ones yourself, they take longer to get as tender as you want for this soup. Canned chickpeas will save you time, just drain, rinse, and add.

Add-ins and Substitutes

  • Add turmeric. This seasoning adds a pop of color and extra health benefits. Adding ½ teaspoon is all you'll need.
  • Try other vegetables in this soup. You can add zucchini, mushrooms, or any other you like so long as they are cut thin enough to fully cook. I like spinach added to this Vegan Chicken Noodle Soup.
  • Add soy sauce. This umami-filled sauce will add a lot of flavor and tastes great in this recipe. Since it is on the salty side, adjust your seasonings as needed.
  • Toss in your favorite seasonings. A bay leaf adds great flavor to this soup. Or you can add rosemary, thyme, sage, or parsley.

How to Store

Store this Vegan Chicken Noodle Soup once cooled in an airtight container in the refrigerator for 3-4 days. You can also store it in the freezer for up to 3 months. Just allow it to fully cool before placing it in a freezer-safe container or ziplock bag. Defrost overnight in the fridge and warm in the microwave or on the stove.

What to Serve with it

Vegan Chicken Noodle Soup in a bowl

This Vegan Chicken Noodle Soup is easy to make and the perfect comfort food for these cooler seasons. Serve it for lunch or dinner and enjoy the way this flavorful soup warms you up and makes you smile.

More tasty vegan soup recipes:

Vegan Chicken Noodle Soup

This Vegan Chicken Noodle Soup is chunky, flavorful, and easy to make. Made with chickpeas instead of chicken, it's packed with healthy ingredients and is the perfect comfort food.
5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 251kcal
Author: Tania Sheff

Ingredients

  • 3 tbsp. olive oil
  • 3 large carrots, cut into thin, small pieces
  • 1 medium onion, finely chopped
  • 3 large celery stalks, sliced thinly
  • 3 large garlic cloves, minced
  • 10 cups veggie broth
  • 1 can (15 oz.) cooked chickpeas
  • 8 oz. pasta spirals (or other kind)
  • ¼ cup parsley, chopped
  • salt and pepper, to taste

Instructions

  • In a large pot, sauté the onions, carrots, celery, and garlic in olive oil over medium heat until the vegetables are tender and just start to brown (about 10-15 minutes).
  • Add the veggie broth, bring it to a boil, and then add the pasta and chickpeas. (If your veggie broth is not fully seasoned, add some salt and pepper as well). Then reduce the heat to medium-low and continue simmering until the pasta is pleasantly tender, about 10 to 20 minutes.
  • To finish, add parsley, stir, and turn off the heat. Serve.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Add turmeric. This seasoning adds a pop of color and extra health benefits. Adding ½ teaspoon is all you'll need.
  • Try other vegetables in this soup. You can add zucchini, mushrooms, or any other you like so long as they are cut thin enough to fully cook. I like spinach added to this Vegan Chicken Noodle Soup.
  • Add soy sauce. This umami-filled sauce will add a lot of flavor and tastes great in this recipe. Since it is on the salty side, adjust your seasonings as needed.
  • Toss in your favorite seasonings. A bay leaf adds great flavor to this soup. Or you can add rosemary, thyme, sage, or parsley.

How to Store

Store this Vegan Chicken Noodle Soup once cooled in an airtight container in the refrigerator for 3-4 days. You can also store it in the freezer for up to 3 months. Just allow it to fully cool before placing it in a freezer-safe container or ziplock bag. Defrost overnight in the fridge and warm in the microwave or on the stove.

Nutrition

Calories: 251kcal | Carbohydrates: 39g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1598mg | Potassium: 252mg | Fiber: 3g | Sugar: 7g | Vitamin A: 7069IU | Vitamin C: 7mg | Calcium: 31mg | Iron: 1mg

Baked Potato Breakfast Hash

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

Baked Potato Breakfast Hash on a plate

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

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

Video Tutorial

What you'll need

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

For the optional Tahini Dressing:

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

How to make it

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

potatoes on a tray

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

seasoning the vegetables

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

making tahini dressing

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

Baked Potato Breakfast Hash on a spatula

Tips for the best Baked Potato Breakfast Hash

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

Add-ins and Substitutes

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

How to Store

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

What to Serve with it

pouring tahini sauce onto Baked Potato Breakfast Hash

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

More tasty vegan recipes to try:

Baked Potato Breakfast Hash

This Baked Potato Breakfast Hash is easy, delicious, and filling. Made with oven-baked vegetables and creamy tahini sauce, these caramelized, tangy flavors are just what your morning needs.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 235kcal
Author: Tania Sheff

Ingredients

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

For the optional Tahini Sauce

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

Instructions

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

Notes

Add-ins and Substitutes

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

How to Store

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

Nutrition

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

Vegan Walnut Taco Meat

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This Vegan Walnut Taco Meat is a healthy and delicious filler for tacos, burritos, and more. Made with black beans, raw walnuts, and spices, it has the perfect crumbly texture and savory flavor.

Vegan Walnut Taco Meat on a skillet

Tacos are one of my favorite dishes because they are easy to make, versatile enough to fit anyone's tastes, and can be made for groups or just as a quick lunch for one. This Vegan Walnut Taco Meat is a delicious and simple way to enjoy vegan tacos at home. With flavorful spices, protein packed beans, and tender walnuts, this is one of those dishes you'll be making again and again.

Walnuts aren't a typical taco ingredient, but you'll find that they add just the right texture and light flavor. The chipotles in adobo sauce, along with onion, garlic, and various spices, make this dish taste fantastic. So grab your taco shells, tortillas, or rice, and let's get started. Here's what you'll be using to make this amazing Vegan Walnut Taco Meat.

Video Tutorial

What you'll need

  • Walnuts. Raw, not toasted.
  • Black Beans. Help bind everything together and add extra nutrition.
  • Olive Oil. Or other oil of choice.
  • Onion. Adds moisture and sweetness.
  • Garlic. Use more or less depending on your preference.
  • Chipotle in Adobo Sauce. Adds a very nice flavor and smoky aroma. Read more here: What to do with Chipotles in Adobo Sauce.
  • Soy Sauce.
  • Paprika.
  • Cumin Powder.
  • Salt + Pepper.

How to make it

1. Place the walnuts into a bowl and pour boiling water on top. Cover with a lid and steep for 10 minutes. (While the walnuts are steeping, it's a great time to prep the rest of the ingredients).

soaking the walnuts

2. Drain the walnuts and add them to a food processor or a chopper. Add 2 tablespoons of water and pulse until you have meat like crumbles. (Be careful not to over process or you will end up with walnut butter).

processing the walnuts

3. To a large non-stick skillet, add the oil and onions. Cook over medium heat until the onions soften and start to turn golden.

cooking onions

4. Add the garlic and chipotles in adobo to the onions and cook for 1 minute.

adding garlic

5. Now add the walnut crumbles, paprika, cumin, salt, pepper, and soy sauce. Cook for about 3-4 minutes.

adding walnut meat and spices

6. Finally, add the black beans. As you cook them, press them with a spoon (you'll want to smash about half of the beans). Turn off the heat and assemble your tacos.

adding black beans
Vegan Walnut Taco Meat on a spatula

Tips for the best Vegan Walnut Taco Meat

  • Prep while the walnuts steep. Save time by steeping the walnuts and then prepping the other ingredients. This will make dinner preparations faster and easier.
  • Use raw walnuts. Toasting makes the walnuts a little more crunchy, which we don't want for this recipe. So opt for raw walnuts for the best texture.
  • Don't over-process the walnuts. This is how you get nut butter, but it won't work for this Vegan Walnut Taco Meat. Only process the nuts until they become crumbly and resemble ground meat.
  • Don't forget to smash the black beans. This step is a great way to add texture and also hold the walnut crumbles together with the other ingredients. You only need to mash about half of them.

Add-ins and Substitutes

  • Add more spice. Depending on the heat level you like, you can spice up this Vegan Walnut Taco Meat with some cayenne pepper, red pepper flakes, jalapenos, or your favorite hot sauce.
  • Substitute other seasonings. You can change the flavor of this taco meat with spices like curry, chili powder, oregano, and others.
  • Add some vegetables. If you chop them fine or mash them, you can add other vegetables to this taco meat as well. Try sun-dried tomatoes, zucchini, mushrooms, or sweet potato.
  • Substitute other nuts. Walnuts have a more delicate taste and texture, but in a pinch, you can use other nuts in place of them, such as pecans, cashews, or hazelnuts. Pecans are closest to walnuts.

How to Store

This Vegan Walnut Taco Meat can be stored in an airtight container in the refrigerator for up to 7 days.

How to Serve it

  • With toppings. Once you've added this to the tortillas, shells, or chips of your choice, top it with guacamole, pico de gallo, vegan cheese, lettuce, cilantro, or your favorite taco toppings.
  • Over rice. Spinach Rice or white rice would be delicious with this Vegan Walnut Taco Meat.
  • On a bun. Make it into a sandwich by spooning the taco meat into a bun. Add your toppings or a sauce, or even this Amazing Lentil Chili, to get a deliciously messy meal.
  • In pasta. Add this taco meat to some cooked noodles, like elbows, and mix with Vegan Cashew Cheese Sauce for a tasty vegan mac and cheese.
Vegan Walnut Taco Meat on a taco

This Vegan Walnut Taco Meat is versatile and easy to make. I hope you love all the tasty ways to serve it as much as I do.

More tasty Mexican inspired vegan recipes to try:

Vegan Walnut Taco Meat

This Vegan Walnut Taco Meat is a healthy and delicious filler for tacos, burritos, and more. Made with black beans, raw walnuts, and spices, it has the perfect crumbly texture and savory flavor.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American, Mexican
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 8 servings
Calories: 203kcal
Author: Tania Sheff

Ingredients

  • 1 cup raw walnuts
  • 3 tbsp. olive oil
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp. chipotles in Adobo sauce, pureed
  • ½ tsp. paprika
  • ½ tsp. cumin
  • ¾ tsp. sea salt
  • ¼ tsp. pepper
  • 2 tbsp. soy sauce
  • 1 can (15 oz.) cooked black beans

Instructions

  • Place the walnuts into a bowl and pour boiling water on top. Cover with a lid and steep for 10 minutes. (While the walnuts are steeping, it's a great time to prep the rest of the ingredients).
  • Drain the walnuts and add them to a food processor or a chopper. Add 2 tablespoons of water and pulse until you have meat like crumbles. (Be careful not to over process or you will end up with walnut butter).
  • To a large non-stick skillet, add the oil and onions. Cook over medium heat until the onions soften and start to turn golden.
  • Add the garlic and chipotles in adobo to the onions and cook for 1 minute.
  • Now add the walnut crumbles, paprika, cumin, salt, pepper, and soy sauce. Cook for about 3-4 minutes.
  • Finally, add the black beans. As you cook them, press them with a spoon (you'll want to smash about half of the beans). Turn off the heat and assemble your tacos.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Tips for the best Vegan Walnut Taco Meat

  • Prep while the walnuts steep. Save time by steeping the walnuts and then prepping the other ingredients. This will make dinner preparations faster and easier.
  • Use raw walnuts. Toasting makes the walnuts a little more crunchy, which we don't want for this recipe. So opt for raw walnuts for the best texture.
  • Don't over-process the walnuts. This is how you get nut butter, but it won't work for this Vegan Walnut Taco Meat. Only process the nuts until they become crumbly and resemble ground meat.
  • Don't forget to smash the black beans. This step is a great way to add texture and also hold the walnut crumbles together with the other ingredients. You only need to mash about half of them.

How to Store

This Vegan Walnut Taco Meat can be stored in an airtight container in the refrigerator for up to 7 days.

Nutrition

Calories: 203kcal | Carbohydrates: 13g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Sodium: 389mg | Potassium: 216mg | Fiber: 5g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg

Grilled Eggplant

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

Grilled Eggplant on a plate with veggies on the background

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

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

Video Tutorial

What you'll need

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

How to make it

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

sling the eggplant

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

making the balsamic dressing

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

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

placing the eggplant on the grill pan

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

flipping the eggplant

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

plating the Grilled Eggplant
drizzling the balsamic vinegar over the eggplant

Tips for the best Grilled Eggplant

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

Add-ins and Substitutes

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

How to Store

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

How to Serve it

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

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

More tasty vegan recipes to try:

Grilled Eggplant

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

Ingredients

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

For the balsamic dressing

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

Instructions

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

Notes

Tips for the best Grilled Eggplant

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

How to Store

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

Nutrition

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

Spaghetti Aglio e Olio with Spinach

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This Spaghetti Aglio e Olio with Spinach is a traditional dish that is easy to make and packed with delicious flavors. The garlic olive oil sauce is light, healthy, and so tasty.

Spaghetti Aglio e Olio with Spinach in a skillet

Spaghetti Aglio e Olio is a pasta dish from Naples that is popular for its simplicity and great taste. Adding spinach makes it even better. This is a healthier pasta recipe that you can enjoy year round and will be a favorite with the whole family. Al dente spaghetti served in a garlicky olive oil sauce that has just a hint of spicy heat, and parsley stems and leaves that give this dish even more fresh flavor.

You'll love that this recipe has ingredients that are as healthy as they are delicious. Spinach has tons of vitamins and minerals, such as magnesium and folate, and the olive oil provides healthy fats. Light and simple, this dish uses ingredients that are easy to find and are probably already in your kitchen. It makes a great weeknight meal! Let's look at what you'll be using to make this Spaghetti Aglio e Olio with Spinach.

Video Tutorial

What you'll need

  • Spaghetti.
  • Extra Virgin Olive Oil. That's what adds flavor to the dish, so skip the refined olive oil here.
  • Garlic.
  • Parsley. We'll use the stems and the leaves.
  • Red Pepper Flakes. For a touch of heat.
  • Spinach. Use baby spinach leaves. They are tender and don't have hard stems.
  • Salt. We'll season the pasta water generously.
  • Pepper. Freshly ground black pepper makes the best garnish for this dish.

How to make it

1. Cut the stems off the parley and chop them finely. Chop the leaves separately. Set aside. (This step is optional. If you don’t have parley stems, just skip them).

2. Bring a large pot of water to a boil. Add a generous amount of salt and the spaghetti. Stir, and start making the garlic olive oil sauce.

3. To a large stainless steel skillet, add the olive oil, finely chopped garlic, parsley stems, and red pepper flakes. Cook over medium-low heat for about 3-4 minutes, until the garlic just starts to change color.

4. At this point, add a ladle of pasta water to the skillet. Cook for about 3-4 minutes, and add the spinach. Cook, until spinach has wilted.

5. While the spinach is simmering, check on the pasta. You should cook the pasta about 1 minute less than you normally would.

6. Reserve about 1 cup of pasta water and drain the pasta. Add the drained pasta and the reserved parsley leaves to the olive oil sauce. Stir, and keep cooking for about 1 more minute, adding splashes of pasta water, if necessary.

7. Turn off the heat and plate the pasta. Garnish with freshly ground black pepper.

Spaghetti Aglio e Olio with Spinach on a plate

Tips for the best Spaghetti Aglio e Olio with Spinach

  • Use good quality olive oil. This ingredient is the star of this dish so choose a good extra virgin olive oil to impart the most flavor into your pasta dish.
  • Add enough salt. Make sure you season the pasta water generously, because it adds a lot of flavor and we are not using any extra salt, besides the one from the pasta water.
  • Use fresh spinach. Baby spinach has tender stems, more so than other types or frozen spinach. This is just what you want for this Spaghetti Aglio e Olio with Spinach dish.
  • Cook the pasta slightly under. Because the pasta will cook a bit in the sauce, cook it about 1 minute less than you normally would so it is a perfect al dente when you serve it.
  • Don't rinse the pasta. Rinsing the pasta will steal the starch that will help the sauce adhere to the noodles. So just drain it and then add it to the sauce, using the extra pasta water to get the right consistency.

Add-ins and Substitutes

  • Substitute other pasta varieties. Though this is a spaghetti dish, you can make it with other long noodles if you haven't anything else on hand. Fettucine, linguine, and angel hair can also work.
  • Add other vegetables. For a different flavor, add in mushrooms, olives, diced tomatoes, kale, or any other veggie that you like. This Spaghetti Aglio e Olio with Spinach is very versatile.
  • Add vegan Parmesan cheese. For a cheesy flavor, stir in Vegan Parmesan cheese or add nutritional yeast to the garlic olive oil sauce.
  • Make it gluten-free. This simple dish is easy to make for those who don't eat gluten by just substituting the spaghetti for a wheat-free version.

How to Store

You can store any leftovers of this Spaghetti Aglio e Olio with Spinach in the refrigerator in an airtight container for up to 5 days. Reheat it in the microwave or on the stove top. If the sauce has absorbed into the spaghetti and seems a little dry, then you can add a little olive oil or even water to freshen it up. Garnish and serve.

What to Serve with it

Spaghetti Aglio e Olio with Spinach in a skillet

This Spaghetti Aglio e Olio with Spinach is the perfect recipe for a quick, but absolutely delicious, meal. With lots of variations and simple ingredients, you can't go wrong with this recipe.

More tasty vegan pasta recipes:

Spaghetti Aglio e Olio with Spinach

This Spaghetti Aglio e Olio with Spinach is a traditional dish that is easy to make and packed with delicious flavors. The garlic olive oil sauce is light, healthy, and so tasty.
4.5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 286kcal
Author: Tania Sheff

Ingredients

  • 16 oz. pasta
  • 1 tbsp. salt or to taste
  • ½ cup extra virgin olive oil
  • 6 medium garlic cloves, finely chopped or minced
  • 1 small bunch of parsley
  • ⅛ tsp. red pepper flakes or to taste
  • 8 oz. baby spinach leaves
  • freshly ground black pepper, to garnish

Instructions

  • Cut the stems off the parley and chop them finely. Chop the leaves separately. Set aside. (This step is optional. If you don’t have parley stems, just skip them).
  • Bring a large pot of water to a boil. Add a generous amount of salt and the spaghetti. Stir, and start making the garlic olive oil sauce.
  • To a large stainless steel skillet, add the olive oil, finely chopped garlic, parsley stems, and red pepper flakes. Cook over medium-low heat for about 3-4 minutes, until the garlic just starts to change color.
  • At this point, add a ladle of pasta water to the skillet. Cook for about 3-4 minutes, and add the spinach. Cook, until spinach has wilted.
  • While the spinach is simmering, check on the pasta. You should cook the pasta about 1 minute less than you normally would.
  • Reserve about 1 cup of pasta water and drain the pasta. Add the drained pasta and the reserved parsley leaves to the olive oil sauce. Stir, and keep cooking for about 1 more minute, adding splashes of pasta water, if necessary.
  • Turn off the heat and plate the pasta. Garnish with freshly ground black pepper.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Tips for the best Spaghetti Aglio e Olio with Spinach

  • Use good quality olive oil. This ingredient is the star of this dish so choose a good extra virgin olive oil to impart the most flavor into your pasta dish.
  • Add enough salt. Make sure you season the pasta water generously, because it adds a lot of flavor and we are not using any extra salt, besides the one from the pasta water.
  • Use fresh spinach. Baby spinach has tender stems, more so than other types or frozen spinach. This is just what you want for this Spaghetti Aglio e Olio with Spinach dish.
  • Cook the pasta slightly under. Because the pasta will cook a bit in the sauce, cook it about 1 minute less than you normally would so it is a perfect al dente when you serve it.
  • Don't rinse the pasta. Rinsing the pasta will steal the starch that will help the sauce adhere to the noodles. So just drain it and then add it to the sauce, using the extra pasta water to get the right consistency.

How to Store

You can store any leftovers of this Spaghetti Aglio e Olio with Spinach in the refrigerator in an airtight container for up to 5 days. Reheat it in the microwave or on the stove top. If the sauce has absorbed into the spaghetti and seems a little dry, then you can add a little olive oil or even water to freshen it up. Garnish and serve.

Nutrition

Calories: 286kcal | Carbohydrates: 10g | Protein: 3g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 643mg | Potassium: 714mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5875IU | Vitamin C: 26mg | Calcium: 80mg | Iron: 3mg

Hearty Red Lentil Stew

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This Hearty Red Lentil Stew is thick and chunky with diced tomatoes and lentils. Made with flavorful spices and vegetables, this filling dish is the perfect thing to warm you up.

Hearty Red Lentil Stew in a pot

This Heart Red Lentil Stew is the perfect food to warm you up and fill your belly. It's rich and thick, with a delicious mix of ingredients that make each bite so delicious. This recipe uses red lentils, which will get softer as they cook and add to the creamy consistency. I love the way the sauteed onions and garlic give this stew an earthy, pungent flavor. This is something you'll want to serve throughout the cooler months.

Creamy coconut milk adds that rich, slightly sweet flavor that pairs well with the stronger ginger flavor and spices. Delicious and easy, this recipe makes a great lunch or dinner and has lots of versatility. You can vary the ingredients and even double the batch to freeze for later. Below we'll talk about what add-ins and substitutions work well, but first, let's talk ingredients.

Video Tutorial

What you'll need

  • Red Lentils. This stew tastes best with red lentils, so keep the green ones for another recipe, or try my Easy Lemon Lentil Soup.
  • Oil. I used grapeseed oil. Any kind can be used here.
  • Onion + Garlic + Ginger. Each brings a unique flavor.
  • Spices. Curry powder, cumin powder, turmeric, chili powder, and salt.
  • Diced Tomatoes. I use fire-roasted diced tomatoes.
  • Coconut Milk. High-fat coconut milk works best.

How to make it

1. In a medium sauce pan, cook the onion in oil over medium heat, until softened and golden (about 5 minutes).

cooking onions

2. Add the garlic, ginger, curry, cumin, turmeric, chili, and salt. Cook for 1 minute, and then reduce the heat to medium-low.

adding spices to onions

3. At this point, add red lentils, tomatoes, and coconut milk. Cook, stirring often, for about 25 minutes, or until the lentils are fully cooked and the stew has thickened up nicely.

adding lentils and cooking them
poring the Hearty Red Lentil Stew into a plate

Tips for the best Red Lentil Stew

  • Stir the lentils often. Lentils can easily get stuck to the bottom of the pan, so stir throughout the cooking process to avoid this.
  • Stick with red lentils. The red lentils will break down and soften during cooking, which is perfect for a stew. But other types, like green ones, are firmer and will add too much texture here.
  • Use a higher-fat coconut milk. This ingredient adds all that creamy deliciousness. If you go with a fat-free version, the stew will be thinner and more soupy.
  • Allow the stew to simmer for a bit. The red lentils will take a while to break down, so keep stirring and cooking so you get the thick, chunky stew you want.

Add-ins and Substitutes

  • Add more vegetables. You aren't limited to just the onion, garlic, and ginger. You can also make this Hearty Red Lentil Stew with carrots, potatoes, celery, or cabbage. Whatever you like.
  • Make this stew into a soup. If you prefer soup, you can follow this recipe and add 2 cups of veggie broth or water to it. This will thin it out to a soup-like consistency.
  • Add some smoky flavor. Try this stew with smoked paprika for a rich, smoky flavor.
  • Try this with pasta or rice. You can add some orzo, couscous, rice, or quinoa to this Red Lentil Stew for an even more satisfying meal. Serve it mixed together, or spoon the stew on top.

How to Store

To store this Hearty Red Lentil Stew, place it in the refrigerator in an airtight container. It will last for up to 5 days. If you would like to freeze it, then place the stew in a freezer-safe container or ziplock bag. It can be frozen for 4-5 months. Allow it to thaw in the refrigerator overnight and then reheat it in the microwave or on the stove.

How to Serve Red Lentil Stew

Hearty Red Lentil Stew on a spon

I hope you love this Hearty Red Lentil Stew as much as I do. It's just perfect when you're craving something warm, comforting, and filling. Enjoy!

More tasty comfort vegan recipes:

Hearty Red Lentil Stew

This Hearty Red Lentil Stew is thick and chunky with diced tomatoes and lentils. Made with flavorful spices and vegetables, this filling dish is the perfect thing to warm you up.
5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 411kcal
Author: Tania Sheff

Ingredients

  • 2 tbsp. grapeseed oil or other kind
  • 1 medium onion, peeled and diced
  • 3 garlic cloves, minced
  • 1 tsp. minced ginger
  • ½ tsp. curry powder
  • ¼ tsp. cumin powder
  • ¼ tsp. turmeric powder
  • ¼ tsp. chili powder or to taste
  • ¾ tsp. sea salt or to taste
  • ¾ cup red lentils, rinsed
  • 1 can (14.5 oz.) diced tomatoes
  • 1 can (13.5 oz.) full-fat coconut milk
  • cilantro and freshly ground pepper, to garnish

Instructions

  • In a medium sauce pan, cook the onion in oil over medium heat, until softened and golden (about 5 minutes).
  • Add the garlic, ginger, curry, cumin, turmeric, chili, and salt. Cook for 1 minute, and then reduce the heat to medium-low.
  • At this point, add red lentils, tomatoes, and coconut milk. Cook, stirring often, for about 25 minutes, or until the lentils are fully cooked and the stew has thickened up nicely.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Tips for the best Red Lentil Stew

  • Stir the lentils often. Lentils can easily get stuck to the bottom of the pan, so stir throughout the cooking process to avoid this.
  • Stick with red lentils. The red lentils will break down and soften during cooking, which is perfect for a stew. But other types, like green ones, are firmer and will add too much texture here.
  • Use a higher-fat coconut milk. This ingredient adds all that creamy deliciousness. If you go with a fat-free version, the stew will be thinner and more soupy.
  • Allow the stew to simmer for a bit. The red lentils will take a while to break down, so keep stirring and cooking so you get the thick, chunky stew you want.

How to Store

To store this Hearty Red Lentil Stew, place it in the refrigerator in an airtight container. It will last for up to 5 days. If you would like to freeze it, then place the stew in a freezer-safe container or ziplock bag. It can be frozen for 4-5 months. Allow it to thaw in the refrigerator overnight and then reheat it in the microwave or on the stove.

Nutrition

Calories: 411kcal | Carbohydrates: 31g | Protein: 12g | Fat: 29g | Saturated Fat: 19g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 2g | Sodium: 391mg | Potassium: 809mg | Fiber: 12g | Sugar: 4g | Vitamin A: 235IU | Vitamin C: 15mg | Calcium: 86mg | Iron: 7mg

Kale Apple Salad

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This Kale Apple Salad is so delicious, with a crunchy texture and flavorful dressing that can't be beat. You can enjoy this dish as a light meal or serve it on the side of your favorite entrees.

Kale Apple Salad on a fork

One of the things I love about this Kale Apple Salad is that it has so much texture and flavor, even though there aren't a lot of ingredients. From the crunchy kale to the juicy apple slices, the tender quinoa to the nutty-tasting hemp hearts, this is a salad that you'll want to enjoy year round. It's versatile and you can make substitutions to fit your tastes and those of your family so this salad works at any meal or get-together.

Kale can be a hard vegetable to work with, but I'll show you how to tenderize the leaves and make them as delicious as they are healthy. Tossed with a homemade dressing that really complements the veggies, nuts, and grains in this recipe, you are going to love adding this to your table. Let's talk about what you'll be using to make this amazing Kale Apple Salad.

Video Tutorial

This Kale Apple Salad is so delicious, with a crunchy texture and flavorful dressing that can't be beat. You can enjoy this dish as a light meal or serve it on the side of your favorite entrees.

What you'll need

  • Kale. Curly or Lacinato kale would work here.
  • Sea Salt. We'll massage the kale with a little bit of salt, to soften it.
  • Apples. Use your favorite kind. I like using Gala apples.
  • Quinoa. Regular or multicolored. I add a touch of turmeric when I cook quinoa, so that's why mine looks yellow.
  • Toasted Walnuts. Do toast the walnuts, it makes a world of difference. Toasted almonds can be used instead.
  • Hemp Hearts. Brings in extra nutrients and a nice nutty flavor. You can skip it though, if you don't have any.
  • Dressing Ingredients. Olive oil, lemon juice, maple syrup, mustard, garlic, salt, and pepper.

How to make it

1. Remove the stalks from the kale and discard. Roll the kale up into a bunch and then slice the leaves.

cutting the kale leaves

2. Place the kale into a large mixing bowl, and then add the salt. Massage it with your hands for a few minutes. Set aside.

massaging kale leaves

3. To make the dressing, shake the olive oil, lemon juice, maple syrup, mustard, garlic, salt, and pepper in a small jar.

making the dressing

4. Add the sliced apples, cooked quinoa, toasted walnuts, and hemp hearts to the bowl with the prepared kale. Pour the dressing on top and mix everything well. Serve.

pouring the dressing over the salad
Kale Apple Salad close up shot

Tips for the best Kale Apple Salad

  • Cut off the kale stalks. These pieces are not only a little bitter, but also very tough. They won't taste good in your salad so discard them before slicing the leaves.
  • Massage the kale leaves. Kale is notoriously tough and fibrous, so massaging the leaves with salt will break them down a little so they are more tender and easier to digest.
  • Use a homemade dressing. Whether it's this dressing I've detailed or another, homemade dressings are super easy and add more flavor to your salads. They also tend to be healthier.
  • Cut the apples when you're ready to assemble the salad. Since apples will brown quickly after cutting, don't do this ahead of time. Cut them when you're ready to assemble and dress the salad.

Add-ins and Substitutes

  • Substitute other nuts. If you haven't got any walnuts, then you can also use toasted almonds, pecans, or pine nuts. Just remember to toast them as this adds an extra layer of flavor.
  • Use a different dressing. I like the way these flavors marry with the ingredients in the salad, but if you have a dressing that you just adore, then go ahead and use that.
  • Substitute other fruits. Apples are great, but if you want to try another fruit, this salad is very versatile. Consider pears, blueberries, strawberries, or mangos here.
  • Add other salad favorites. Try this Kale Apple Salad with cucumber, carrots, avocado, or radishes. Make sure to cut them in proportion with the other ingredients so they don't overpower.
  • Add raisins or dried cranberries. These will add a nice pop of sweetness.

How to Store

To store it, place the Kale Apple Salad in an airtight container in the refrigerator for up to 3 days. While kale is very hearty, the apples will become mushy as they sit, so try to eat this salad the day you make it.

What to Serve with it

Kale Apple Salad in a white bowl

This Kale Apple Salad is crunchy, nutty, and full of protein and nutrients. It's both healthy and flavorful, and the perfect dish to serve with lunch or dinner.

More tasty vegan salads:

Kale Apple Salad

This Kale Apple Salad is so delicious, with a crunchy texture and flavorful dressing that can't be beat. You can enjoy this dish as a light meal or serve it on the side of your favorite entrees.
5 from 1 vote
Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 395kcal
Author: Tania Sheff

Ingredients

  • 4 oz. kale
  • ½ tsp. sea salt
  • 1 medium semi-sweet apple, diced
  • 1 cup cooked quinoa (heaping ¼ cup of uncooked)
  • ½ cup toasted walnuts
  • ¼ cup hemp hearts

For the Dressing

  • ¼ cup olive oil
  • 2 tbsp. lemon juice
  • 1 tbsp. maple syrup
  • 1 tsp. mustard
  • 1 garlic clove, minced
  • ¼ tsp. sea salt
  • ¼ tsp. pepper

Instructions

  • Remove the stalks from the kale and discard. Roll the kale up into a bunch and then slice the leaves.
  • Place the kale into a large mixing bowl, and then add the salt. Massage it with your hands for a few minutes. Set aside.
  • To make the dressing, shake the olive oil, lemon juice, maple syrup, mustard, garlic, salt, and pepper in a small jar.
  • Add the sliced apples, cooked quinoa, toasted walnuts, and hemp hearts to the bowl with the prepared kale. Pour the dressing on top and mix everything well. Serve.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Tips for the best Kale Apple Salad

  • Cut off the kale stalks. These pieces are not only a little bitter, but also very tough. They won't taste good in your salad so discard them before slicing the leaves.
  • Massage the kale leaves. Kale is notoriously tough and fibrous, so massaging the leaves with salt will break them down a little so they are more tender and easier to digest.
  • Use a homemade dressing. Whether it's this dressing I've detailed or another, homemade dressings are super easy and add more flavor to your salads. They also tend to be healthier.
  • Cut the apples when you're ready to assemble the salad. Since apples will brown quickly after cutting, don't do this ahead of time. Cut them when you're ready to assemble and dress the salad.

How to Store

To store it, place the Kale Apple Salad in an airtight container in the refrigerator for up to 3 days. While kale is very hearty, the apples will become mushy as they sit, so try to eat this salad the day you make it.

Nutrition

Calories: 395kcal | Carbohydrates: 25g | Protein: 10g | Fat: 30g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 12g | Sodium: 388mg | Potassium: 357mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2930IU | Vitamin C: 39mg | Calcium: 93mg | Iron: 3mg

Vegan Stuffed Eggplants

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These Vegan Stuffed Eggplants are a hearty and delicious dish that can be enjoyed on its own or as a side. The flavorful filling is easy to make and tastes great in these roasted eggplant halves.

These Vegan Stuffed Eggplants make a really satisfying meal or can be the side dish that rounds out your dinner. With roasted eggplant halves stuffed with finely chopped vegetables, seasoning, and bread and vegan cheese, there is no shortage of flavor. This dish is also easy to make and has lots of room for variations so your whole family can enjoy it.

If you want to serve a vegetable-based dish that has as much flavor as health benefits, then you'll love this one. Potassium, fiber, and vitamins can be found in eggplant, especially the skin. You even have the option to enjoy this dish gluten-free. But first, let's look at what you'll be using to make this fabulous recipe.

Video Tutorial

What you'll need

  • Eggplants. Medium sized eggplants are best.
  • Olive Oil + Salt. To season the eggplants.
  • Bell Pepper. Red, orange, or yellow.
  • Tomatoes. Try to find good quality tomatoes.
  • Garlic. Use more or less, depending on personal preference.
  • Cilantro. Or parsley.
  • Crumbled Bread. Use good quality white bread (I make sourdough bread), remove the crust, and just crumble the insides with your hands.
  • Vegan Cheese. Optional. I like adding a little bit of cheese to the filling. You can also add some on top.
  • Salt and Pepper. To taste.

How to make it

1. Cut the eggplants in half and place them on a baking tray. Drizzle them with olive oil and season with salt. Bake at 400°F for about 30 minutes.

seasoning the eggplants before baking

2. While the eggplants are baking, prepare the filling. In a food processor, blend the bell peppers, tomatoes, and cilantro until they look very finely chopped.

processing the peppers and tomatoes

3. Transfer the pepper-tomato puree into a skillet, and cook over medium heat until the liquids evaporate. Turn off the heat.

cooking the peppers and tomatoes

4. Remove the crusts from the bread and crumble the bread right into the skillet.

adding bread crumbles to the peppers

5. Add the garlic and vegan cheese, and season everything with salt and pepper. Stir well.

adding garlic and cheese to the stuffing

6. Remove the eggplants from the oven, and with the help of a fork, move the insides to the sides (they should look like boats).

scooping eggplant flesh and making "boats"

7. Divide the bread filling into equal parts and stuff the eggplants.

adding the stuffing to the eggplants

8. Bake for an additional 20 minutes. Garnish with freshly chopped cilantro or parsley. Serve.

Tips for the best Vegan Stuffed Eggplants

  • Use good quality ingredients. It goes without saying that high quality, fresh vegetables and herbs will give this dish the best flavor. So choose carefully to really get the most out of your ingredients.
  • Look for the best eggplants. Medium-sized and firm, your eggplants should have white insides with a slight greenish tint, and the seeds clearly visible. Avoid any with blemishes or spots.
  • Finely process the vegetables. Using a food processor gives them a similar size and is an easy way to get the veggies small enough to absorb into the bread.
  • Use freshly crumbled bread. Breadcrumbs can be used in a pinch, but they will have seasoning and texture that you don't necessarily want in this dish. Fresh crumbled bread is the best binder.

Add-ins and Substitutes

  • Add other vegetables. You could also try adding other vegetables, such as onions, spinach, or mushrooms.
  • Add seasonings. For a different flavor combination, try cumin, cayenne, onion powder, cinnamon, or others that would complement the filling in these Vegan Stuffed Eggplants.
  • Substitute gluten-free bread. For a gluten free option, try wheat-free bread, homemade or store-bought. You could also mix in cooked rice if you have no bread.
  • Add beans. Chickpeas, pinto beans, or black beans, mashed and mixed into the filling, would add some tasty protein to this eggplant dish. Also, try lentils.

How to Store

Store these Vegan Stuffed Eggplants in an airtight container in the refrigerator for up to 3 days. But they taste best when fresh.

How to Serve it

These Vegan Stuffed Eggplants are a tasty and filling dish that has lots of flavor and makes a healthy side or main course. It's comfort food without any of the guilt, and I hope you'll love it as much as I do.

More tasty vegan recipes:

Vegan Stuffed Eggplants

These Vegan Stuffed Eggplants are a hearty and delicious dish that can be enjoyed on its own or as a side. The flavorful filling is easy to make and tastes great in these roasted eggplant halves.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 4 servings
Calories: 373kcal
Author: Tania Sheff

Ingredients

  • 2 medium eggplants
  • ¼ tsp. sea salt
  • 1 tbsp. olive oil
  • 1 large bell pepper (8 oz.)
  • 1 large tomato (8 oz.)
  • ¼ cup cilantro
  • ½ tsp. sea salt
  • ¼ tsp. pepper
  • 1 ½ cup crumbled bread
  • ½ cup vegan cheese

Instructions

  • Cut the eggplants in half and place them on a baking tray. Drizzle them with olive oil and season with salt. Bake at 400°F for about 30 minutes.
  • While the eggplants are baking, prepare the filling. In a food processor, blend the bell peppers, tomatoes, and cilantro until they look very finely chopped.
  • Transfer the pepper-tomato puree into a skillet, and cook over medium heat until the liquids evaporate. Turn off the heat.
  • Remove the crusts from the bread and crumble the bread right into the skillet.
  • Add the garlic and vegan cheese, and season everything with salt and pepper. Stir well.
  • Remove the eggplants from the oven, and with the help of a fork, move the insides to the sides (they should look like boats).
  • Divide the bread filling into equal parts and stuff the eggplants.
  • Bake for an additional 20 minutes. Garnish with freshly chopped cilantro or parsley. Serve.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Tips for the best Vegan Stuffed Eggplants

  • Use good quality ingredients. It goes without saying that high quality, fresh vegetables and herbs will give this dish the best flavor. So choose carefully to really get the most out of your ingredients.
  • Look for the best eggplants. Medium-sized and firm, your eggplants should have white insides with a slight greenish tint, and the seeds clearly visible. Avoid any with blemishes or spots.
  • Finely process the vegetables. Using a food processor gives them a similar size and is an easy way to get the veggies small enough to absorb into the bread.
  • Use freshly crumbled bread. Breadcrumbs can be used in a pinch, but they will have seasoning and texture that you don't necessarily want in this dish. Fresh crumbled bread is the best binder.

How to Store

Store these Vegan Stuffed Eggplants in an airtight container in the refrigerator for up to 3 days. But they taste best when fresh.

Nutrition

Calories: 373kcal | Carbohydrates: 65g | Protein: 13g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 968mg | Potassium: 890mg | Fiber: 13g | Sugar: 16g | Vitamin A: 1786IU | Vitamin C: 64mg | Calcium: 163mg | Iron: 4mg

Perfect Baked Potatoes

· 4 Comments

These Perfect Baked Potatoes are fluffy on the inside with a crisp, salty skin on the outside. Add your favorite toppings, serve it as a side, or enjoy this as a light meal that never disappoints.

Baked Potatoes on a fork

These Perfect Baked Potatoes are addictively good. If you follow this recipe, you'll have fluffy potatoes that are covered in a briny skin that is super crisp. Cooking them uncovered in the oven allows moisture to evaporate, giving these spuds the texture we all love. Serve them as part of a larger meal or cover them with your favorite toppings and enjoy as is. This simple recipe is versatile and easy to follow.

Potatoes have so many benefits. They are filling, go great with almost any dish, and are a healthy way to get vitamins, minerals, and fiber. These Perfect Baked Potatoes are also gluten free and can work with most diets. They make a scrumptious addition to your table and you'll find yourself completely wowed by how delicious the crisp and salty skin is wrapped around the fluffy insides. Let's talk about the main ingredients you'll be using.

Video Tutorial

What you'll need

  • Baking potatoes. Russet potatoes are best, as not all potato varieties are good for baking. You'll want to choose one with relatively high starch content and a skin that doesn't hold moisture.
  • Salt + Water. We'll make a salty brine, and dip the potatoes in it. Doing so will add extra flavor to the potato skins. This is a trick I learned from America's Test Kitchen.
  • Olive Oil. We'll brush the skins at the end to give them an extra crispy texture and golden color.
  • Vegan Butter. I used store bought plant butter, but you can make vegan butter yourself.
  • Salt + Pepper. Just a touch of each, right on top of the melting butter. YUM!

How to make it

1. Wash and pat the potatoes dry. Poke some holes around the potatoes with a fork.

poking potatoes with fork

2. In a shallow dish, mix 2 tablespoons of salt with ½ cup of water. Now submerge the potatoes in this salty brine.

dipping potatoes in salty brine

3. Place the potatoes on a baking sheet and bake at 425°F for about 50-70 minutes, depending on the size of the potatoes. To check if the potatoes and done, just use a toothpick and poke the potato. If it goes in easily, the potatoes are ready for the next step.

baking potatoes

4. Brush the potatoes with some olive oil and then return them to the oven for about 10 minutes.

brushing potatoes with oil

5. Take the potatoes out and slice them open (I keep one of my oven mitts on to hold the potato while cutting). Fluff the insides with a fork and top with a slice of vegan butter, salt, and freshly ground pepper.

opening the potatoes and adding butter
Baked Potatoes on a baking tray

Tips for the Perfect Baked Potatoes

  • The brine is a must. The brine adds the perfect amount of salt all around the potato. This step is sure to give your baked potatoes just the right amount of flavor.
  • Don't skip the oil. The step where you brush the potatoes with oil gives the skin extra crispiness and flavor. You can't resist not eating this skin!
  • Vary the cooking time if necessary. The cooking time will depend on the size of the potato you choose. Larger potatoes will need more, smaller ones less. Check for doneness with a toothpick.
  • Don't use foil. Wrapping the potatoes in foil traps the water and steams them. This will keep the skin from getting crispy.

Add-ins and Substitutes

  • Add fresh herbs. Chop some chives, dill, or rosemary and add to these potatoes for extra flavor.
  • Try different cooking methods. Besides oven baking them, you could also use a convection oven or air fryer as alternatives. You'll still be able to enjoy the deliciously crispy skin with either one.
  • Add cheese. Sprinkle vegan cheese on these hot baked potatoes after they've been fluffed. Give it time to melt for a gooey, cheesy treat.
  • Substitute other seasonings. Vary the flavors so these Perfect Baked Potatoes work with all your dishes. Add cayenne pepper, garlic powder, curry powder, and others.

How to Store

These Perfect Baked Potatoes can be stored in the refrigerator for 5-7 days. Allow them to cool and then place them in an airtight container for freshness.

What to Serve with it

Baked Potatoes close up shot

These Perfectly Baked Potatoes are fluffy on the inside and crisp on the outside. You'll love the perfectly salted skin so much, this recipe will surely become a dinner table regular.

You'll also love these tasty vegan potato recipes:

Perfect Baked Potatoes

These Perfect Baked Potatoes are fluffy on the inside with a crisp, salty skin on the outside. Add your favorite toppings, serve it as a side, or enjoy this as a light meal that never disappoints.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour 5 minutes
Servings: 4
Calories: 221kcal
Author: Tania Sheff

Ingredients

  • 4 medium russet potatoes
  • 2 tbsp. salt
  • ½ cup water
  • 1 tbsp. olive oil
  • 2 tbsp. vegan butter
  • salt and pepper to taste

Instructions

  • Wash and pat the potatoes dry. Poke some holes around the potatoes with a fork.
  • In a shallow dish, mix 2 tablespoons of salt with ½ cup of water. Now submerge the potatoes in this salty brine.
  • Place the potatoes on a baking sheet and bake at 425°F for about 50-70 minutes, depending on the size of the potatoes. To check if the potatoes and done, just use a toothpick and poke the potato. If it goes in easily, the potatoes are ready for the next step.
  • Brush the potatoes with some olive oil and then return them to the oven for about 10 minutes.
  • Take the potatoes out and slice them open (I keep one of my oven mitts on to hold the potato while cutting). Fluff the insides with a fork and top with a slice of vegan butter, salt, and freshly ground pepper.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Tips for the Perfect Baked Potatoes

  • The brine is a must. The brine adds the perfect amount of salt all around the potato. This step is sure to give your baked potatoes just the right amount of flavor.
  • Don't skip the oil. The step where you brush the potatoes with oil gives the skin extra crispiness and flavor. You can't resist not eating this skin!
  • Vary the cooking time if necessary. The cooking time will depend on the size of the potato you choose. Larger potatoes will need more, smaller ones less. Check for doneness with a toothpick.
  • Don't use foil. Wrapping the potatoes in foil traps the water and steams them. This will keep the skin from getting crispy.

How to Store

These Perfect Baked Potatoes can be stored in the refrigerator for 5-7 days. Allow them to cool and then place them in an airtight container for freshness.

Nutrition

Calories: 221kcal | Carbohydrates: 39g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 60mg | Potassium: 890mg | Fiber: 3g | Sugar: 1g | Vitamin A: 284IU | Vitamin C: 12mg | Calcium: 29mg | Iron: 2mg

Roasted Curried Cauliflower

· Leave a Comment

This Roasted Curried Cauliflower is so tasty with just the right amount of spice. Cooked in the oven until tender, it makes a delicious side dish or addition to salads, pastas, and more.

Roasted Curried Cauliflower on a baking tray

This Roasted Curried Cauliflower is simply delicious and perfect for adding to your favorite dishes or serving as a vegetable side. Cauliflower roasts so well, tender yet still firm and lightly caramelized for a hint of sweetness. It easily absorbs all the tasty flavors it is cooked in, making it perfect for experimenting with seasonings. The curry powder in this recipe adds a slight spiciness and is really brought out by the drizzle of lemon juice.

This is a healthy dish to prepare, offering lots of vitamins and minerals without a lot of calories. The ingredients are also anti-inflammatory for an added health boost. Enjoy this dish as is or tweak it to your family's preferences. It's versatile and easy to make, and you can even prepare it ahead of time for easy weeknight cooking. Let's talk about the ingredients for this scrumptious veggie recipe.

Video Tutorial

What you'll need

  • Cauliflower. See below for what to look for when buying cauliflower.
  • Curry Powder. For spice and flavor.
  • Olive Oil. Vegetable, olive, avocado, or whatever your favorite oil is.
  • Salt. To taste.
  • Lemon juice. Fresh is best, but concentrate can be used as well.

How to make it

1. Cut the cauliflower florets off the head. Season them with curry powder, salt, and olive oil. Toss until everything is well coated.

mixing cauliflower with spices

2. Bake the cauliflower in the oven at 400°F until golden and crispy, about 25-30 minutes. Drizzle it with lemon juice before serving.

roasting the cauliflower
Roasted Curried Cauliflower on a plate

Tips for the best Roasted Curried Cauliflower

  • Choose the best cauliflower. When buying cauliflower, look for heads that are heavy for their size and have densely packed florets. They should be creamy white and without blemish or browning.
  • Cut the cauliflower with flat edges. Flat edges will lay directly on the pan when roasting. This creates more surface to caramelize, increasing the flavorful, almost sweet flavor of these florets.
  • Don't overcrowd the pan. When placing the florets on the pan, leave some space between them to ensure they can crisp lightly at the edges. Too many at once will result in too much steam, softening them.

Add-ins and Substitutes

  • Add some heat. Add cayenne pepper or red pepper flakes for a spicier version of this dish. Alternatively, you can reduce the curry powder if you prefer less heat.
  • Make them crispy. If you have an air fryer, these cauliflower florets can get nice and crispy. Or try this recipe for Crunchy Cauliflower Bites.
  • Substitute other spices. Instead of curry, try parsley and nutritional yeast for a cheesy flavor. Or add garlic powder and ginger for an Asian twist.
  • Add sauce. This cauliflower dish would taste delicious topped with Carrot Pasta Sauce or a drizzle of Vegan Cashew Cheese Sauce.

How to Store

Store any leftover Roasted Curried Cauliflower in the refrigerator in an airtight container or ziplock bag for up to 4 days. You can reheat them in the microwave or in the oven on a baking sheet for about 5-10 minutes until warmed through and slightly crisp at the edges again.

How to Serve it

Roasted Curried Cauliflower on a plate with lemon wedge

This Roasted Curried Cauliflower is a flavorful side that has a tasty texture you can enjoy with so many meals. As is or served alongside your family favorites, this dish is easy to prepare so it makes dinner prep a breeze. Delicious and simple, you can't go wrong with roasted cauliflower.

More tasty vegan cauliflower recipes:

Roasted Curried Cauliflower

This Roasted Curried Cauliflower is so tasty with just the right amount of spice. Cooked in the oven until tender, it makes a delicious side dish or addition to salads, pastas, and more.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 128kcal
Author: Tania Sheff

Ingredients

  • 1 lb. cauliflower florets
  • 1 tbsp. olive oil
  • ½ tbsp curry powder
  • ½ tsp. sea salt or to taste
  • ½ tbsp. lemon juice

Instructions

  • Cut the cauliflower florets off the head. Season them with curry powder, salt, and olive oil. Toss until everything is well coated.
  • Bake the cauliflower in the oven at 400°F until golden and crispy, about 25-30 minutes. Drizzle it with lemon juice before serving.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Tips for the best Roasted Curried Cauliflower

  • Choose the best cauliflower. When buying cauliflower, look for heads that are heavy for their size and have densely packed florets. They should be creamy white and without blemish or browning.
  • Cut the cauliflower with flat edges. Flat edges will lay directly on the pan when roasting. This creates more surface to caramelize, increasing the flavorful, almost sweet flavor of these florets.
  • Don't overcrowd the pan. When placing the florets on the pan, leave some space between them to ensure they can crisp lightly at the edges. Too many at once will result in too much steam, softening them.

How to Store

Store any leftover Roasted Curried Cauliflower in the refrigerator in an airtight container or ziplock bag for up to 4 days. You can reheat them in the microwave or in the oven on a baking sheet for about 5-10 minutes until warmed through and slightly crisp at the edges again.

Nutrition

Calories: 128kcal | Carbohydrates: 12g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 547mg | Potassium: 705mg | Fiber: 5g | Sugar: 4g | Vitamin A: 15IU | Vitamin C: 111mg | Calcium: 58mg | Iron: 1mg

Creamy Vegan Cauliflower Steaks

· Leave a Comment

These Creamy Vegan Cauliflower Steaks are fast and simple to cook. Using just 4 simple ingredients, it's certain to be a hearty vegan meal that you're going to love.

Eating cauliflower is something that never goes out of style. You can dice it, chop it, steam it, bake it, fry it, or eat it raw. This is why it is one of my favorite vegetables to have on hand.

Once I discovered how simple it was to make a cauliflower steak, I knew that I'd found another favorite way to cook up this healthy ingredient. It really is amazing the flavor that it can take from the simple added ingredients. And if you like a char on it, you can easily get that quickly, too!

When you're looking for something a bit more hearty than a salad for dinner, I have a feeling that this "steak" is going to fill you up plum full.

Video Tutorial

What you'll need

  • Cauliflower. One cabbage head makes two "steaks." Reserve the leftovers for other recipes.
  • Vegan Mayo. Use store-bought or homemade mayo. (If you try my vegan mayo recipe, there is no way you are going to buy mayo again!)
  • Sriracha. Use more or less, depending on how spicy you want the "steaks" to be.
  • Garlic. Fresh is better, but garlic powder can be used instead.
  • Salt. To taste.

How to make it

1. Cut off the bottom stem end from the cauliflower so that you create a flat base and can stand the cauliflower up on a cutting board. Resting the cauliflower on the stem, use a large, sharp knife to trim away the sides, then cut the remaining head into 2 or 3 1-inch “steaks,” depending on the size of your cauliflower. Reserve the sides for another use.

2. In a small bowl mix together the mayo, sriracha, and garlic.

3. Add about ¼ cup of water and salt into a large skillet. Bring to a gentle simmer, and add the cauliflower steaks. Cover with lid and let it cook for about 2-3 minutes (this helps to soften the cauliflower).

4. Remove the cauliflower steaks from the skillet and place them onto a baking sheet. Spread a generous amount of the spicy mayo on top. Bake at 400F for about 20-25 minutes, until the cauliflower steaks start getting brown spots.

5. Garnish with parsley and serve immediately.

Helpful Tips and Tricks

  • Keep an eye on the "steaks" as they're baking. They're going to start browning up pretty quickly and that is your clue that they're done.
  • You can cook this recipe to your likeness. Even though I'm a big fan of browing the top, some people actually prefer more of a crunch. Since you can eat cauliflower raw, you really don't have to worry about undercooking as long as you know that it might have a bit more crunch the less time that you cook it.
  • Be certain to cut the slices thick. If you cut them too thin, they're going to fall apart. And while that is still edible, you will lose that "steak" vibe that you're going for.

Recipe Variations

The easiest way to change up this recipe is to vary up the seasonings that you use. If you want to make them spicy, add some more sriracha or even some chili flakes to the tops.

Another great option is to sprinkle on some salt and top with fresh cilantro or other fresh herbs as well. You can easily make each steak taste totally different depending on what type of herb that you want to add.

What to serve with cauliflower steaks

These steaks can be served with so many great side dishes. You can never go wrong with a side salad, but don't forget that other veggies pair perfectly with cauliflower, too.

Some simple side dish options could be:

Have fun making these Vegan Cauliflower Steaks! They're great to enjoy a hearty vegan meal at home or really fun to cook and share with family and friends.

More tasty cauliflower recipes to try:

Creamy Vegan Cauliflower Steaks

These Creamy Vegan Cauliflower Steaks are fast and simple to cook. Using just 4 simple ingredients, it's certain to be a hearty vegan meal that you're going to love.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 219kcal
Author: Tania Sheff

Ingredients

  • 1 medium cauliflower heads
  • 3 tbsp. vegan mayo
  • ½ tbsp. sriracha
  • 2 garlic cloves, minced

Instructions

  • Cut off the bottom stem end from the cauliflower so that you create a flat base and can stand the cauliflower up on a cutting board. Resting the cauliflower on the stem, use a large, sharp knife to trim away the sides, then cut the remaining head into 2 or 3 1-inch “steaks,” depending on the size of your cauliflower. Reserve the sides for another use.
  • In a small bowl mix together the mayo, sriracha, and garlic.
  • Add about ¼ cup of water and salt into a large skillet. Bring to a gentle simmer, and add the cauliflower steaks. Cover with lid and let it cook for about 2-3 minutes (this helps to soften the cauliflower).
  • Remove the cauliflower steaks from the skillet and place them onto a baking sheet. Spread a generous amount of the spicy mayo on top. Bake at 400F for about 20-25 minutes, until the cauliflower steaks start getting brown spots.
  • Garnish with parsley and serve immediately.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Helpful Tips and Tricks

  • Keep an eye on the "steaks" as they're baking. They're going to start browning up pretty quickly and that is your clue that they're done.
  • You can cook this recipe to your likeness. Even though I'm a big fan of browing the top, some people actually prefer more of a crunch. Since you can eat cauliflower raw, you really don't have to worry about undercooking as long as you know that it might have a bit more crunch the less time that you cook it.
  • Be certain to cut the slices thick. If you cut them too thin, they're going to fall apart. And while that is still edible, you will lose that "steak" vibe that you're going for.

Recipe Variations

The easiest way to change up this recipe is to vary up the seasonings that you use. If you want to make them spicy, add some more sriracha or even some chili flakes to the tops.
Another great option is to sprinkle on some salt and top with fresh cilantro or other fresh herbs as well. You can easily make each steak taste totally different depending on what type of herb that you want to add.

Nutrition

Calories: 219kcal | Carbohydrates: 17g | Protein: 6g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 311mg | Potassium: 877mg | Fiber: 6g | Sugar: 6g | Vitamin A: 6IU | Vitamin C: 142mg | Calcium: 69mg | Iron: 1mg

Creamy Zucchini Pasta

· Leave a Comment

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

Creamy Zucchini Pasta on a plate

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

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

Video Tutorial

What you'll need

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

How to make it

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

cooking the pasta

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

cooking zucchini

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

adding tomatoes to zucchini

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

adding coconut milk to zucchini

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

adding pasta to zucchini
Creamy Zucchini Pasta in the skillet

Helpful tips

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

Recipe variations

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

How to store and reheat

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

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

Creamy Zucchini Pasta on a plate with a fork

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

More tasty vegan pasta recipes:

Creamy Zucchini Pasta

The flavor of this Creamy Zucchini Pasta is delicious and simple to make. Using coconut milk as a base, the sweetness paired with tomatoes and zucchini creates a wonderful flavor combination.
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
Calories: 355kcal
Author: Tania Sheff

Ingredients

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

Instructions

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

Notes

Helpful tips

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

Recipe variations

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

Nutrition

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

Quick and Tasty Bulgur Salad

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If you're looking for a fast and easy dinner recipe, get ready to love the flavors of this quick and tasty Bulgur Salad. Made with fresh and simple ingredients.

Bulgur Salad in a white bowl

One of the biggest reasons that I'm drawn to this recipe is that I love the texture of it. The bulgur creates a nice and hearty texture that pairs perfectly with the lightness of the cucumbers and bell peppers.

This is a great go-to salad recipe when you're craving something different besides just lettuce and greens. Pair it up with some diced onions and fresh chives and parsley and it's a light and refreshing salad that can be an entire meal on its own.

During the summer months, I've made this as an entree or a small side salad dish and it's lovely either way.

Video Tutorial

What you'll need

  • Bulgur. Regular or light bulgur.
  • Chickpeas. Fully cooked. You can used canned or cook them yourself.
  • Cucumbers.
  • Bell Pepper. Any color. Red is the sweetest.
  • Onion. Red, yellow, or white.
  • Herbs. Parsley + chives. Other herbs such as dill or basil can be used instead.
  • The Dressing: olive oil, lemon juice, garlic, salt, pepper, cumin powder.

How to make it

1. Place bulgur into a bowl and add salt. Pour boiling water over it and wrap it with a saran wrap. Let it sit for about 25 minutes.

steeping the burlur

2. In the meantime, make the dressing by shaking all of the dressing ingredients in a small jar.

making the dressing

3. Fluff the bulgur with a fork and transfer it into a large mixing bowl. Add cucumbers, pepper, onion, parsley, and chives.

adding the veggies

4. Pour the dressing on top and stir well. Serve.

mixing the salad
Bulgur Salad in a large bowl

Helpful tips

  • Use canned chickpeas as a faster option. If you're running low on time, cooked canned chickpeas can be a great choice. You might notice a bit of a texture variance but it's still going to have wonderful flavor.
  • Allow it to chill in the fridge. If you can give it a little bit of time to chill in the fridge, the flavors and ingredients will create even more delicious tastes. Cover it with saran wrap or even a lid before adding to the fridge.
  • Cut the veggies into bite-sized pieces. It's important to keep the consistency of the chopped vegetables in line with the consistency of the rest of the salad. I like to chop them into bite-sized pieces so that they're in line with the rest of the dish.

Recipe variations

  • Change up the vegetables. Not only does changing up the veggies add in different tastes but it also adds in different color combinations, too. You can easily use whatever veggies are in season in your area as well.
  • Try out new herbs. The best part about this dish is that it is really forgiving to new flavors and additions. This means that you can try out new herbs and ingredients to see what you think.

How to store and reheat

Since this salad is meant to be eaten cold, there isn't really any reheating that you need to worry about! This also means that you can literally just pull it from the fridge and dive in to enjoy it!

Storage is simple as well. Add saran wrap to the top of a bowl or store it in a container with a lid and keep it nice and cool in the fridge.

Bulgur Salad close up shot

This simple salad recipe is light and refreshing and a great option for summer eating. Feel free to change up the added vegetables to better suit your preference, taste, and time of the year.

More tasty vegan recipes:

Bulgur Salad

If you're looking for a fast and easy dinner recipe, get ready to love the flavors of this quick and tasty Bulgur Salad. Made with fresh and simple ingredients.
4.5 from 2 votes
Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 15 minutes
Bulgur Steeping: 30 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 243kcal
Author: Tania Sheff

Ingredients

  • ¾ cup bulgur
  • ½ tsp. sea salt
  • 1 cup boiling water
  • 2 medium cucumbers, diced
  • 1 medium bell pepper, diced
  • ¼ medium red onion, diced
  • ¼ cup chopped parsley
  • ¼ cup chopped chives

For the Dressing

  • ¼ cup lemon juice
  • ¼ cup olive oil
  • 1 large garlic clove, minced
  • ¾ tsp. sea salt
  • ½ tsp. cumin
  • ¼ tsp. pepper

Instructions

  • Place bulgur into a bowl and add salt. Pour boiling water over it and wrap it with a saran wrap. Let it sit for about 25-30 minutes.
  • In the meantime, make the dressing by shaking all of the dressing ingredients in a small jar.
  • Fluff the bulgur with a fork and transfer it into a large mixing bowl. Add cucumbers, pepper, onion, parsley, and chives.
  • Pour the dressing on top and stir well. Serve.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Helpful tips

  • Use canned chickpeas as a faster option. If you're running low on time, cooked canned chickpeas can be a great choice. You might notice a bit of a texture variance but it's still going to have wonderful flavor.
  • Allow it to chill in the fridge. If you can give it a little bit of time to chill in the fridge, the flavors and ingredients will create even more delicious tastes. Cover it with saran wrap or even a lid before adding to the fridge.
  • Cut the veggies into bite-sized pieces. It's important to keep the consistency of the chopped vegetables in line with the consistency of the rest of the salad. I like to chop them into bite-sized pieces so that they're in line with the rest of the dish.

Recipe variations

  • Change up the vegetables. Not only does changing up the veggies add in different tastes but it also adds in different color combinations, too. You can easily use whatever veggies are in season in your area as well.
  • Try out new herbs. The best part about this dish is that it is really forgiving to new flavors and additions. This means that you can try out new herbs and ingredients to see what you think.

Nutrition

Calories: 243kcal | Carbohydrates: 27g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 612mg | Potassium: 379mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1442IU | Vitamin C: 54mg | Calcium: 46mg | Iron: 2mg

Veggie Tofu Breakfast Scramble

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This Veggie Tofu Breakfast Scramble recipe is a hearty and filling way to start the day. Full of protein and fresh veggies with a ton of amazing flavor.

Veggie Tofu Breakfast Scramble in a skillet

Who says that breakfast has to be boring? If you're looking for a simple way to fill your tummy with a great meal that will give you energy for the day, this is the recipe for you. The addition of the fresh peppers adds a lovely crunch, sweet flavoring, and color.

Since breakfast is the most important part of the day, it's imperative to feed your body with foods that will fuel it rather than cause it to lag. Having fresh spinach gives your the right amount of greens while the addition of scallions provides a much-welcomed flavor. This is "technically" considered a breakfast recipe but you can actually enjoy it during any time of the day.

Video Tutorial

What you'll need

  • Oil. Any kind of oil you prefer. I used olive oil. You'll need just a little bit.
  • Potatoes. Yukon golds work best here. They hold shape and have a great taste.
  • Peppers. Any color. I like red, because it tends to be the sweetest.
  • Onion. Yellow, white, or red.
  • Tomatoes. Cherry tomatoes are the sweetest.
  • Tofu. Organic extra firm tofu, liquid drained (no pressing needed).
  • Spinach. Baby spinach has very mild flavor and no stems, so that's why I use it.
  • Water. A little bit of water softens the veggies.
  • Scallions. Or other herbs of choice, such as fresh basil, cilantro, parsley, or dill.
  • Spices. Sriracha (for a touch of heat), cumin powder, salt, and pepper.

How to make this Veggie Tofu Breakfast Scramble

1. Add oil into a large, non-stick skillet and add diced potatoes. Cook on medium heat, stirring occasionally until cooked through and nicely browned (use a lid to help cook the potatoes faster).

cooking the potatoes

2. Once the potatoes are cooked, add bell peppers, onions, and cherry tomatoes, and cook for 5-7 minutes, or until the veggies soften.

adding the veggies to potatoes

3. At this point, add the cumin powder, sriracha, salt, and pepper. Take tofu in your hands and crumble right into the skillet. Cook, stirring, and breaking the tofu pieces, for a few minutes.

adding tofu to the veggies

4. Now add the spinach and ¼ cup of water. Cook, until spinach has wilted and water almost evaporated.

adding spinach to the skillet

5. Garnish with fresh scallions and serve.

Veggie Tofu Breakfast Scramble close up shot

Helpful tips

  • Cut 'em nicely. Cut veggies into small pieces.
  • Use a proper skillet. Non-stick skillet is what you need.
  • Don't be afraid to improvise. Adjust vegetables to what is in the fridge or your favorites.
  • Make some extra. Split into containers to reheat during the week for a quick and healthy breakfast.

How to store and reheat

Since this tofu breakfast recipe makes quite a large serving, there's a high probability that you're going to have some left over. All you need to do is add it to the fridge in an airtight container and save it for your next meal. If you can make it until breakfast - great! If not, you can reheat for lunch or dinner.

To reheat simply warm up slowly in the microwave or put it into a skillet and heat it low and slow on the stove. Slow is the key as you don't want to overheat it because that will cause it to overcook as well.

Recipe Variations

  • Use other veggies - mushrooms, corn, broccoli, carrots, etc.
  • Use other greens - kale or cabbage instead of spinach.
  • Use your favorite seasoning.
  • Use sweet potatoes instead of regular.
  • Add Vegan Parmesan, your favorite nuts, or seeds (hemp hearts, sesame seeds).
Veggie Tofu Breakfast Scramble on a plate

This simple tofu breakfast scramble will have you craving more. If you can pair it with fresh veggies from the garden, you're going to add in so much more flavor and taste.

Feel free to add in other vegetables that you like and love as well as it's the perfect skillet recipe to make a few tasty additions.

More tasty tofu recipes to try:

Veggie Tofu Breakfast Skillet

This Veggie Tofu Breakfast Skillet recipe is a hearty and filling way to start the day. Full of protein and fresh veggies with a ton of amazing flavor.
5 from 1 vote
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 152kcal
Author: Tania Sheff

Ingredients

  • 1 tbsp. olive oil
  • 1 large Yukon Gold potato, diced into small cubes
  • ½ medium bell peppers, diced
  • ¼ medium red onion, diced
  • ½ cup cherry tomatoes, cut in half
  • 8 oz. extra firm tofu, liquid drained
  • ½ tbsp. sriracha or to taste
  • ½ tsp. cumin
  • 1 tsp. sea salt
  • ⅛ tsp. pepper
  • 1 oz. baby spinach
  • ¼ cup water
  • ¼ cup chopped scallions

Instructions

  • Add oil into a large, non-stick skillet and add diced potatoes. Cook on medium heat, stirring occasionally until cooked through and nicely browned (use lid to help cook the potatoes faster).
  • Once the potatoes are cooked, add bell peppers, onions, and cherry tomatoes, and cook for 5-7 minutes, or until the veggies soften.
  • At this point, add the cumin powder, sriracha, salt, and pepper. Take tofu in your hands and crumble right into the skillet. Cook, stir, and breaking the tofu pieces, for a few minutes.
  • Now add the spinach and ¼ cup of water. Cook, until spinach, has wilted and water almost evaporated.
  • Garnish with fresh scallions and serve.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Helpful tips

  • Cut 'em nicely. Cut veggies into small pieces.
  • Use a proper skillet. Non-stick skillet is what you need.
  • Don't be afraid to improvise. Adjust vegetables to what is in the fridge or your favorites.
  • Make some extra. Split into containers to reheat during the week for a quick and healthy breakfast.

Recipe Variations

  • Use other veggies - mushrooms, corn, broccoli, carrots, etc.
  • Use other greens - kale or cabbage instead of spinach.
  • Use your favorite seasoning.
  • Use sweet potatoes instead of regular.
  • Add Vegan Parmesan, your favorite nuts, or seeds (hemp hearts, sesame seeds).

Nutrition

Calories: 152kcal | Carbohydrates: 21g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 579mg | Potassium: 630mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1297IU | Vitamin C: 47mg | Calcium: 52mg | Iron: 2mg
Veggie Tofu Breakfast Scramble on a plate with veggies on the background