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    Home » All Recipes

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    Creamy Zucchini Pasta

    May 29, 2023 · 4 Comments

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

    Creamy Zucchini Pasta on a plate

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

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

    Video Tutorial

    What you'll need

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

    How to make it

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

    cooking the pasta

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

    cooking zucchini

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

    adding tomatoes to zucchini

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

    adding coconut milk to zucchini

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

    adding pasta to zucchini
    Creamy Zucchini Pasta in the skillet

    Helpful tips

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

    Recipe variations

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

    How to store and reheat

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

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

    Creamy Zucchini Pasta on a plate with a fork

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

    More tasty vegan pasta recipes:

    • Tomato Mushroom Spinach Pasta
    • Creamy Vegan Pasta Salad
    • Pasta with Roasted Pepper Sauce
    • Angel Hair Pasta

    Creamy Zucchini Pasta

    The flavor of this Creamy Zucchini Pasta is delicious and simple to make. Using coconut milk as a base, the sweetness paired with tomatoes and zucchini creates a wonderful flavor combination.
    4.73 from 11 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 servings
    Calories: 355kcal
    Author: Tania Sheff

    Ingredients

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

    Instructions

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

    Notes

    Helpful tips

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

    Recipe variations

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

    Nutrition

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

    Vegan Rice and Beans

    May 18, 2023 · 2 Comments

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

    Vegan Rice and Beans in the skillet

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

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

    Video Tutorial

    What you'll need

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

    How to make it

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

    cooking rice in veggie broth

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

    cooking the onion in oil

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

    adding peppers and garlic to onion

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

    adding spices

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

    adding kidney beans

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

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

    Tips for the best Vegan Rice and Beans

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

    Add-ins and Substitutes

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

    How to Store

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

    What to Serve with it

    • Salad. This Vegan Rice and Beans tastes delicious with a fresh salad, such as this Iceberg Lettuce Salad, Kale Apple Salad, Creamy Cucumber Radish Salad, and Tomato and Onion Salad.
    • Vegetables. Enjoy this dish with pan-roasted and grilled veggies, like these Roasted Tomato Pesto Vegetables, Simple Vegetable Skewers, Roasted Broccoli, or Garlic Roasted Okra.
    • Proteins. Serve it with Quick Maple Sriracha Tofu, tempeh bacon, or sausage.
    • Soup. Try this rice and beans dish with Cabbage Soup, Vegan Chicken Noodle Soup, Creamy Vegetable Soup, and Easy Lemon Lentil Soup.
    Vegan Rice and Beans in the skillet

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

    More tasty vegan recipes to try:

    • Spinach Rice
    • Simple Sautéed Vegetables
    • Cilantro Lime Rice and Black Beans
    • Eggplant Roulades
    • Creamy Zucchini Sauce

    Vegan Rice and Beans

    This Vegan Rice and Beans is a satisfying meal all on its own. Full of protein and fiber, this delicious combination of fluffy rice, tender beans, and vegetables with herbs and spices is so tasty.
    4.58 from 14 votes
    Print Pin Rate
    Course: Side Dish
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 25 minutes
    Total Time: 35 minutes
    Servings: 6 servings
    Calories: 183kcal
    Author: Tania Sheff

    Ingredients

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

    Instructions

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

    Notes

    Add-ins and Substitutes

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

    How to Store

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

    Nutrition

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

    Grilled Eggplant

    May 14, 2023 · Leave a Comment

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

    Grilled Eggplant on a plate with veggies on the background

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

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

    Video Tutorial

    What you'll need

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

    How to make it

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

    sling the eggplant

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

    making the balsamic dressing

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

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

    placing the eggplant on the grill pan

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

    flipping the eggplant

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

    plating the Grilled Eggplant
    drizzling the balsamic vinegar over the eggplant

    Tips for the best Grilled Eggplant

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

    Add-ins and Substitutes

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

    How to Store

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

    How to Serve it

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

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

    More tasty vegan recipes to try:

    • Kale Apple Salad
    • Spaghetti Aglio e Olio with Spinach
    • Hearty Red Lentil Stew
    • Vegan Stuffed Eggplants

    Grilled Eggplant

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

    Ingredients

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

    For the balsamic dressing

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

    Instructions

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

    Notes

    Tips for the best Grilled Eggplant

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

    How to Store

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

    Nutrition

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

    Vegan Greek Salad

    Mar 26, 2023 · 7 Comments

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

    Vegan Greek Salad with vegetables on the background

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

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

    Video Tutorial

    What you'll need

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

    The Dressing Ingredients

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

    How to make it

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

    making the dressing

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

    adding the dressing to the sald

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

    placing vegan feta cheese on top of the Greek salad

    Tips for the best Vegan Greek Salad

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

    Add-ins and Substitutes

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

    How to Store

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

    What to Serve with it

    • Bread. Serve this salad with some toasted bread, pita chips, or even Vegan Cornbread.
    • Proteins. Make this a more filling meal by serving it with Vegan Black Bean Burgers, Quick Maple Sriracha Tofu, Black Bean Tacos, or Hearty Red Lentil Stew.
    • Vegetables. Serve this Vegan Greek Salad along with Zucchini "Steaks" with Chermoula Sauce, Mushroom Wellington, Cauliflower Steaks with Roasted Pepper Sauce, or Garlic Roasted Okra.
    • Soup. Pair this salad with a bowl of soup, such as Spinach Orzo Soup, Easy Lemon Lentil Soup, Vegan Chicken Noodle Soup, or Creamy Vegetable Soup.
    Vegan Greek Salad close up shot

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

    More tasty vegan salad recipes:

    • Iceberg Lettuce Salad
    • Kale Apple Salad
    • Quick and Easy Chickpea Salad
    • Refreshing Cucumber Salad

    Vegan Greek Salad

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

    Ingredients

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

    The dressing ingredients

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

    Instructions

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

    Notes

    Add-ins and Substitutes

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

    How to Store

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

    Nutrition

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

    Rice and Beans in the Oven

    Mar 12, 2023 · 2 Comments

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

    Rice and Beans in the Oven in the baking dish

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

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

    Video Tutorial

    What you’ll need

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

    How to Make it

    1. Preheat your oven to 350°F.

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

    seasoning the rice

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

    adding salsa and beans

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

    covering the dish with foil

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

    fluffing the baked rice
    Rice and Beans on the white plate

    Tips for the best Rice and Beans in the Oven

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

    Add-ins and Substitutes

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

    How to Store

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

    What to Serve with it

    • Tacos. Serve this dish alongside tacos, fajitas, or burritos. Try it with these Vegan Potato Tacos, Easy Vegetable Taquitos, or Black Bean Tacos.
    • Vegetables. Pair these Rice and Beans in the Oven with some Broccoli Rabe with Garlic, Quick Stovetop Green Beans, Garlic Roasted Brussels Sprouts, or Garlic Roasted Okra.
    • Soup. Enjoy this side dish with a bowl of Vegan Potato Soup, Creamy Vegetable Soup, or Red Lentil Soup.
    • Salads. Serve these rice and beans with your favorite salad, such as this Chickpea Cucumber Salad, Tomato Avocado Salad with Balsamic Dressing, or Napa Cabbage Salad with Corn.
    Rice and Beans in the Oven topped with avocado

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

    More tasty vegan rice recipes:

    • Vegan Rice and Beans
    • Mushroom Rice
    • Spinach Rice
    • Cabbage and Rice

    Rice and Beans in the Oven

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

    Ingredients

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

    Instructions

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

    Notes

    Tips for the best Rice and Beans in the Oven

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

    How to Store

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

    Nutrition

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

    Salsa Roja

    Mar 5, 2023 · 6 Comments

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

    Dipping tortilla into the salsa roja

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

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

    Video Tutorial

    What you'll need

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

    How to make it

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

    roasted vegetables on a tray

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

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

    Useful tips

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

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

    How to store Salsa Roja

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

    What to serve with

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

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

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

    More tasty vegan recipes with Mexican flavors:

    • Mexican Stuffed Sweet Potatoes
    • Chipotle Pico de Gallo
    • Mexican Quinoa Salad
    • Vegan Potato Tacos

    Salsa Roja

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

    Ingredients

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

    Instructions

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

    Notes

    About Jalapeno Peppers

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

    How to store Salsa Roja

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

    Nutrition

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

    Bok Choy Stir Fry

    Feb 25, 2023 · Leave a Comment

    This Bok Choy Stir Fry is a delicious side dish that packs in lots of flavor. Made with fresh bok choy, garlic, ginger, and soy sauce, it is absolutely scrumptious.

    Bok Choy Stir Fry in the skillet

    For a simple side dish that's super tasty and ready in minutes, you have to try this Bok Choy Stir Fry. Bok Choy is a crunchy vegetable that is cooked until it's tender and seared to a golden brown. It has a cabbage-like flavor that's mild enough for anything, and since it's packed with vitamins, it's a great healthy addition to your table.

    This dish is made with fresh ginger and garlic, which offer a slightly spicy and very aromatic contribution to the bok choy. The salty, umami flavor of the soy sauce goes perfectly with it. We garnish everything with sesame seeds to finish off the flavor with a little nuttiness. You are going to adore this recipe. Let's look at the ingredients you'll be using to make this Bok Choy Stir Fry.

    Video Tutorial

    What you'll need

    • Bok Choy.
    • Grapeseed oil. Or any neutral flavored oil.
    • Ginger.
    • Garlic.
    • Red Pepper Flakes.
    • Soy Sauce.
    • Sesame Seeds. To garnish.

    How to make Bok Choy Stir Fry

    1. Wash and cut the bok choy in half. Set aside.

    prepping the bok choy

    2. To a large skillet, add the oil and place the bok choy cut side down. Cover with a lid. Cook over high heat for a few minutes, until brown marks appear.

    searing the bok choy

    3. Reduce the heat to medium and add the ginger, garlic, red pepper flakes, and soy sauce. Stir and cook for 4-6 minutes until the bok choy reaches the desired doneness. You may need to add a few tablespoons of water if the bok choy appears dry, or you want it to be a little softer.

    adding spices and soy sauce

    4. Transfer the bok choy to the serving plate and garnish with sesame seeds.

    garnishing the dish
    Bok Choy Stir Fry on a plate

    Tips for the best Bok Choy Stir Fry

    • Wash and dry the bok choy. Dirt can hide in the leaves of the bok choy so make sure to wash them once they are cut and then pat them dry before cooking.
    • Use fresh ginger and garlic. These ingredients impart great flavor when they are used fresh. Just mince them yourself for the best flavor.
    • Sear the bok choy first. Start the cooking process by cooking these cut side down so they get a nice sear on the bottom and also steam a little with the lid on.
    • Add water. If your bok choy seems a little dry or if you like it softer, cook it with a little extra water to ensure it gets to your desired level of doneness.

    Add-ins and Substitutes

    • Add other sauces. You can make this with gluten-free soy sauce or tamari sauce for those who can't have gluten. Or you can add oyster sauce and sesame oil for more flavor.
    • Make it spicy. Pump up the heat in this veggie dish with extra red pepper flakes or some chili paste.
    • Add more vegetables. Make this dish with broccoli, cauliflower, spinach, or water chestnuts.
    • Add some sweetness. You can make this both salty and sweet with some maple syrup added in.

    How to Store

    You can store any leftovers of this Bok Choy Stir Fry in the refrigerator in an airtight container once it has cooled. It will last for about 4 days. Reheat it in the microwave or on the stove top.

    What to Serve with it

    • Grains. Enjoy this Bok Choy Stir Fry with quinoa, rice, sorghum, or bulgur. You can also try it with this Mushroom Rice or Spinach Rice.
    • Potatoes. Pair this side dish with some Garlic Smashed Potatoes, Vegan Scalloped Potatoes, Baked Baby Potatoes, or Paprika Baked Potatoes.
    • Noodles. Serve these with Asian noodles, like lo mein, chow mein, or these Simple Spicy Noodles. Or you can serve it with pasta, like this Spaghetti Aglio e Olio with Spinach.
    • Soup. Enjoy this side with a bowl of Red Lentil Soup, Spinach Orzo Soup, Easy Lemon Lentil Soup, Red Lentil Soup, or Creamy Broccoli Soup.
    Bok Choy Stir Fry on a fork

    I hope you and your family love this delicious Bok Choy Stir Fry as much as we do. It really makes the most amazing side dish! Enjoy!

    More tasty vegan veggie recipes:

    • Garlic Roasted Okra
    • Roasted Curried Cauliflower
    • Steamed Asparagus
    • Simple Sautéed Vegetables

    Bok Choy Stir Fry

    This Bok Choy Stir Fry is a delicious side dish that packs in lots of flavor. Made with fresh bok choy, garlic, ginger, and soy sauce, it is absolutely scrumptious.
    5 from 2 votes
    Print Pin Rate
    Course: Lunch
    Cuisine: American, Chinese
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 2 servings
    Calories: 169kcal
    Author: Tania Sheff

    Ingredients

    • 1 ½ lbs. baby bok choy
    • 1 tbsp. grapeseed oil
    • 2 small garlic cloves, minced
    • ½ tsp. grated ginger
    • ¼ tsp. red pepper flakes
    • 2 tbsp. light soy sauce
    • 1 tsp. sesame oil
    • ½ tbsp. toasted sesame seeds to garnish

    Instructions

    • Wash and cut the bok choy in half. Set aside.
    • To a large skillet, add the oil and place the bok choy cut side down. Cover with a lid. Cook over high heat for a few minutes, until brown marks appear.
    • Reduce the heat to medium and add the ginger, garlic, red pepper flakes, and soy sauce. Stir and cook for 4-6 minutes until the bok choy reaches the desired doneness. You may need to add a few tablespoons of water if the bok choy appears dry, or you want it to be a little softer.
    • Transfer the bok choy to the serving plate and garnish with sesame seeds.
    PssstYou can find detailed step-by-step photos right above this recipe card.

    Notes

    Tips for the best Bok Choy Stir Fry

    • Wash and dry the bok choy. Dirt can hide in the leaves of the bok choy so make sure to wash them once they are cut and then pat them dry before cooking.
    • Use fresh ginger and garlic. These ingredients impart great flavor when they are used fresh. Just mince them yourself for the best flavor.
    • Sear the bok choy first. Start the cooking process by cooking these cut side down so they get a nice sear on the bottom and also steam a little with the lid on.
    • Add water. If your bok choy seems a little dry or if you like it softer, cook it with a little extra water to ensure it gets to your desired level of doneness.

    How to Store

    You can store any leftovers of this Bok Choy Stir Fry in the refrigerator in an airtight container once it has cooled. It will last for about 4 days. Reheat it in the microwave or on the stove top.

    Nutrition

    Calories: 169kcal | Carbohydrates: 10g | Protein: 6g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Sodium: 1058mg | Potassium: 78mg | Fiber: 4g | Sugar: 4g | Vitamin A: 15322IU | Vitamin C: 154mg | Calcium: 421mg | Iron: 4mg

    Tabouli Salad Recipe (Tabbouleh)

    Feb 19, 2023 · Leave a Comment

    This Tabouli Salad Recipe is fresh and scrumptious. It's made with lots of herbs, bulgur, and a light lemon dressing for a truly delicious side dish.

    Tabouli Salad  on a fork

    This Tabouli Salad recipe is light and refreshing. It has so much flavor thanks to the fresh parsley, scallions, and mint that are chopped into it. And the light oil-based lemon dressing adds bright citrus notes to make this salad a true delight. It's simple and quick, and also super healthy.

    Bulgur is packed with vitamins, minerals, and fiber. And with just vegetables and herbs added in, this is a healthy dish to serve to your family or enjoy on your own. You can serve it with pita bread, hummus, soups, or veggies for a truly tasty meal. It also stores well so you can make it ahead of time and serve it throughout the week. Let's take a look at the ingredients you'll need to make this delicious Tabouli Salad Recipe.

    Video Tutorial

    What you'll need for Tabouli

    • Bulgur. Bulgur is parboiled cracked wheat. I often see people confuse it with couscous, but they’re not the same (couscous is tiny pasta). Authentic tabouli is made with fine grain bulgur (#1) and it’s soaked rather than cooked. But I find that medium grain bulgur gives better texture, so that's what I recommend to use. Whichever grain of bulgur you choose to cook (or soak), it's best to follow the package instructions.
    • Herbs. Parsley, scallions, and mint.
    • Tomatoes. Regular or cherry tomatoes can be used.
    • Dressing. Olive oil, lemon juice, salt, and pepper.

    How to make Tabouli Salad

    1. Cook the bulgur according to the package instructions. (Fine bulgur needs to be steeped and coarse needs to be cooked for 10 minutes). Allow the bulgur to cool and set aside.

    cooking bulgur

    2. To a medium bowl, add the olive oil, lemon juice, salt, and pepper. Whisk well.

    making the dressing

    3. To the same bowl add the cooled bulgur, tomatoes, scallions, parsley, and mint. Mix everything well and serve.

    mixing the salad ingredients together
    Tabouli Salad close up shot

    Tips for the best Tabouli Salad

    • Allow the bulgur to cool. This salad is best served chilled, so allow the bulgur time to cool down before adding it to the tomatoes and other ingredients.
    • Pre-mix the dressing. The dressing will emulsify and blend its flavors better if you mix the dressing ingredients together beforehand rather than adding them to the salad and mixing there.
    • Cut the tomatoes small. You don't want your tomatoes taking over the dish, so make sure to chop them on the small side for this Tabouli Salad.
    • Fine chop the herbs. Herbs can have a very strong taste when you get a mouthful of them, so make sure they are chopped fine to keep this delicate salad in balance.

    Add-ins and Substitutes

    • Add other vegetables. You can also make this with additional vegetables, such as cucumbers, kalamata olives, bell pepper, or radishes.
    • Make it gluten-free. If you want to take the gluten out of this recipe, substitute the bulgur with some cooked quinoa or millet.
    • Substitute another dressing. You can use any dressing you like with this salad, but it usually goes best with an oil-based one that is light.
    • Add chickpeas. These add texture, flavor, and delicious protein to your Tabouli Salad to make it even more filling.

    How to Store

    You can store any leftovers of this Tabouli Salad in an airtight container or covered in plastic wrap in the refrigerator for up to 4 days.

    What to Serve with it

    • Bread and Hummus. Serve this salad with some pita bread and hummus, such as these Mediterranean Hummus Bowls or Easy Hummus Wraps.
    • Soup. Enjoy this Tabouli Salad with a bowl of Spinach Orzo Soup, Vegan Chicken Noodle Soup, Easy Lemon Lentil Soup, or Creamy Vegetable Soup.
    • Salads. Pair this with other salads, like this Mexican Quinoa Salad, Quick and Tasty Bulgur Salad, or Quinoa Veggie Salad.
    • Potatoes. Serve these with some Vegan Spinach Mashed Potatoes, Garlic Smashed Potatoes, Vegan Scalloped Potatoes, Pan-Fried Potato Cake or Paprika Baked Potatoes.
    Tabouli Salad  in a bowl with veggies on the background

    This Mediterranean Tabouli Salad recipe is healthy and delicious. It's the perfect salad to enjoy on a warm day when you want something light and refreshing. You can enjoy it on its own or serve it with other salads, soups, hummus, or veggies. It has a lot of versatility, too, so you can make it to fit your preferences.

    I hope you and your family enjoy this Tabouli Salad as much as mine does. You'll find yourself returning to these fresh and scrumptious flavors again and again. Enjoy!

    More tasty vegan salad recipes:

    • Vegan Pasta Salad
    • Vegan Greek Salad
    • Cucumber Dill Salad
    • Bulgur Salad

    Tabouli Salad Recipe

    This Tabouli Salad Recipe is fresh and scrumptious. It's made with lots of herbs, bulgur, and a light lemon dressing for a truly delicious side dish.
    5 from 2 votes
    Print Pin Rate
    Course: Salad
    Cuisine: American, Mediterranean
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 4 servings
    Calories: 179kcal
    Author: Tania Sheff

    Ingredients

    • ½ cup uncooked bulgur
    • 3 tbsp. olive oil
    • 3 tbsp. lemon juice
    • ½ tsp. sea salt or to taste
    • ¼ tsp. pepper or to taste
    • 2 medium tomatoes, diced
    • ½ cup finely chopped parsley
    • ½ cup finely chopped scallions
    • ¼ cup finely chopped mint

    Instructions

    • Cook the bulgur according to the package instructions. (Fine bulgur needs to be steeped and coarse needs to be cooked for 10 minutes). Allow the bulgur to cool and set aside.
    • To a medium bowl, add the olive oil, lemon juice, salt, and pepper. Whisk well.
    • To the same bowl add the cooled bulgur, tomatoes, scallions, parsley, and mint. Mix everything well and serve.
    PssstYou can find detailed step-by-step photos right above this recipe card.

    Notes

    Tips for the best Tabouli Salad

    • Allow the bulgur to cool. This salad is best served chilled, so allow the bulgur time to cool down before adding it to the tomatoes and other ingredients.
    • Pre-mix the dressing. The dressing will emulsify and blend its flavors better if you mix the dressing ingredients together beforehand rather than adding them to the salad and mixing there.
    • Cut the tomatoes small. You don't want your tomatoes taking over the dish, so make sure to chop them on the small side for this Tabouli Salad.
    • Fine chop the herbs. Herbs can have a very strong taste when you get a mouthful of them, so make sure they are chopped fine to keep this delicate salad in balance.

    How to Store

    You can store any leftovers of this Tabouli Salad in an airtight container or covered in plastic wrap in the refrigerator for up to 4 days.

    Nutrition

    Calories: 179kcal | Carbohydrates: 18g | Protein: 3g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 255mg | Potassium: 284mg | Fiber: 5g | Sugar: 2g | Vitamin A: 945IU | Vitamin C: 23mg | Calcium: 52mg | Iron: 2mg

    Garlic Smashed Potatoes

    Feb 15, 2023 · 16 Comments

    These Garlic Smashed Potatoes are full of flavor and really tasty. Perfectly browned and deliciously crispy, they're just the side dish you want to add to your dinner table.

    Smashed Potatoes on a tray

    Potatoes are so wonderfully versatile! They can be served in so many ways and with so many flavor combination. One of my favorite recipes is Garlic Smashed Potatoes because I love the pungent garlic and hint of heat from the red pepper flakes along with these crisp, golden brown potatoes. The rich taste of the plant butter is an additional touch that I never skip.

    This recipe has a lot of health benefits as the potatoes are full of nutrients and antioxidants. It also has the bonus of being very filling. So even though this can be served as a side dish, it also makes a yummy light dinner or lunch. Though potatoes can take a while to cook, Garlic Smashed Potatoes are super easy with little active prep time. So you can set them in the oven and take care of other things. You have to love food that's as convenient as it is delicious! Let's take a look at the main ingredients.

    Video Tutorial

    What you'll need

    • Potatoes. Yukon Golds work best for this recipe. Other kinds could be used as well.
    • Oil. Grapeseed and olive oil are my favorite kinds.
    • Plant Butter. For extra flavor.
    • Spices. Salt, pepper, garlic powder, and red pepper flakes.

    How to make these Garlic Smashed Potatoes

    1. Bring a pot of water to a boil and add a generous amount of salt. Cook the potatoes until they are soft (around 20 to 30 minutes, depending on the size). Drain the water and place the potatoes on a large baking sheet.

    cooking the potatoes

    2. Using a potato masher, smash the potatoes, but keep them in one piece. Season the potatoes with salt, pepper, and garlic powder to taste.

    smashing the potatoes

    3. Dip a pastry brush into the oil and brush the oil onto the potatoes.

    brushing the oil onto the potatoes

    4. Place a thick slice of plant butter on top and sprinkle on a few red pepper flakes.

    placing butter onto the potatoes

    5. Bake at 400°F for about 45 minutes, until the smashed potatoes are crispy on the outside and slightly browned.

    smashed potatoes on a tray

    Flavor Variations

    • Chimichurri Sauce. Serve these Garlic Smashed Potatoes with a healthy spoonful of this sauce for a fresh, herbaceous flavor.
    • Garam masala or curry. Try these potatoes with a South Asian flair by using curry sauce or spicing them with garam masala. You can even use a tikka masala spice mix.
    • Vegan sour cream, cheese, and chives. You can dressed these smashed potatoes up as a baked potato with these traditional add-ons.
    • Lemon juice and vegan Feta. For a bright acidic flavor, vegan feta cheese crumbles with some lemon juice make a delicious contrast to the crispy, salted garlic smashed potatoes.

    How to Store and Reheat

    To store any leftovers, place the Garlic Smashed Potatoes in an airtight container once cooled, laying some parchment paper between each layer to keep them from sticking together. They can be stored in the refrigerator for up to 5 days.

    To reheat, place the Garlic Smashed Potatoes on a baking sheet and warm them in the oven on low. This will allow them to heat and keep the outside crispy.

    Can these Smashed Potatoes be Frozen?

    Yes, you can freeze these potatoes for a later meal. Just cook them as directed and let them cool. Then place the cooled Garlic Smashed Potatoes on a baking sheet in the freezer for 3-4 hours, until fully frozen. Transfer them to a ziplock freezer bag and label it. You can keep these in the freezer for up to 4 months. Allow them to defrost in the fridge overnight before reheating in the oven.

    What to Serve them with

    • By themselves. These Smashed Potatoes are both tasty and filling so you can enjoy them for a snack or a light meal on their own.
    • With Cauliflower Steaks. These delicious "steaks" would pair well with smashed potatoes and you could even use the same chermoula sauce on both.
    • Alongside a bowl of soup or chili. Try Garlic Smashed Potatoes with Creamy Broccoli Soup and Lentil Chili.
    • With your favorite veggies. Serve them with Easy Sautéed Napa Cabbage, Simple Roasted Broccoli, Easy Fajita Vegetables or Roasted Cabbage Steaks.
    • With Sauce. Try my Vegan Cheese Sauce or my Mushroom Sauce!
    smashed potatoes on a spatula

    These Garlic Smashed Potatoes are a flavorful and easy side to make for any meal. Crispy and browned to perfection, they have just the right taste and texture to go well with anything. They're also versatile and offer great health benefits. You'll love the addition of this recipe to your meal times.

    Garlic Smashed Potatoes

    These Garlic Smashed Potatoes are full of flavor and really tasty. Perfectly browned and deliciously crispy, they're just the side dish you want to add to your dinner table.
    4.60 from 35 votes
    Print Pin Rate
    Course: Main Course, Side Dish
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 1 hour 15 minutes
    Total Time: 1 hour 25 minutes
    Servings: 6 potatoes
    Calories: 213kcal
    Author: Tania Sheff

    Ingredients

    • 6 medium Yukon gold potatoes or other kind
    • 2 tbsp. plant butter
    • 2 tbsp. olive oil
    • ⅓ tsp. salt or to taste
    • ¼ tsp. pepper or to taste
    • 1 tsp. garlic powder or to taste
    • ⅛ tsp. red pepper flakes or to taste

    Instructions

    • Bring a pot of water to a boil and add a generous amount of salt. Cook the potatoes until they are soft (around 20 to 30 minutes, depending on the size). Drain the water and place the potatoes on a large baking sheet.
    • Using a potato masher, smash the potatoes, but keep them in one piece. Season the potatoes with salt, pepper, and garlic powder to taste.
    • Dip a pastry brush into the oil and brush the oil onto the potatoes. Place a thick slice of plant butter on top and sprinkle on a few red pepper flakes.
    • Bake at 400°F for about 45 minutes, until the smashed potatoes are crispy on the outside and slightly browned.
    PssstYou can find detailed step-by-step photos right above this recipe card.

    Notes

    Flavor Variations

    • Chimichurri Sauce. Serve these Garlic Smashed Potatoes with a healthy spoonful of this sauce for a fresh, herbaceous flavor.
    • Garam masala or curry. Try these potatoes with a South Asian flair by using curry sauce or spicing them with garam masala. You can even use a tikka masala spice mix.
    • Vegan sour cream, cheese, and chives. You can dressed these smashed potatoes up as a baked potato with these traditional add-ons.
    • Lemon juice and vegan Feta. For a bright acidic flavor, vegan feta cheese crumbles with some lemon juice make a delicious contrast to the crispy, salted garlic smashed potatoes.

    How to Store and Reheat

    To store any leftovers, place the Garlic Smashed Potatoes in an airtight container once cooled, laying some parchment paper between each layer to keep them from sticking together. They can be stored in the refrigerator for up to 5 days.
    To reheat, place the Garlic Smashed Potatoes on a baking sheet and warm them in the oven on low. This will allow them to heat and keep the outside crispy.

    Nutrition

    Calories: 213kcal | Carbohydrates: 30g | Protein: 4g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 154mg | Potassium: 726mg | Fiber: 4g | Sugar: 1g | Vitamin A: 154IU | Vitamin C: 33mg | Calcium: 20mg | Iron: 1mg

    Psst! I think you'd really enjoy this Roasted Cabbage!

    Vegan Pasta Salad

    Feb 11, 2023 · Leave a Comment

    This Vegan Pasta Salad is incredibly flavorful and satisfying. Made with chickpeas, pasta, and vegetables in a homemade dressing, it's delicious.

    Vegan Pasta Salad on a plate with veggies on the background

    It's hard not to love a good pasta salad. It has all the best things: filling pasta, crisp and juicy vegetables, and a flavorful homemade dressing that has lots of tanginess. This Vegan Pasta Salad includes chickpeas for added texture and protein, to make this dish truly satisfying. You can serve it as a side dish or enjoy it on its own.

    This easy recipe is great for serving to your family or bringing to parties and backyard barbecues for a side dish. It's made with a vinegar-based dressing that keeps well, so you can make this dish a day ahead of time so it's nice and convenient. You really can't go wrong with this tasty Vegan Pasta Salad. Let's talk about the ingredients that you'll be using to make it.

    Video Tutorial

    What you'll need

    • Pasta. Use any pasta cut you like. Great choices are fusilli, bow tie pasta, and penne.
    • Chickpeas. These add extra flavor and protein to the salad.
    • Veggies. Cucumber, tomato, bell pepper, red onion, and olives.
    • Parsley. Or dill.
    • Dressing. The dressing is made with olive oil, apple cider vinegar, garlic, oregano, salt, and pepper.

    How to make Vegan Pasta Salad

    1. COOK THE PASTA. Bring a large pot of salted water to a boil. Add the pasta and cook until tender, 7 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water. Set aside.

    cooking the pasta

    2. MAKE THE DRESSING. While the pasta cooks, make the dressing. To a small jar, add the olive oil, apple cider vinegar, oregano, garlic, salt, and pepper, and shake well.

    making the dressing for the salad

    3. MAKE THE SALAD. To a large mixing bowl, add the pasta, chickpeas, cucumbers, tomatoes, bell pepper, olives, red onion, and parsley. Pour the dressing on top and mix well. Serve.

    mixing all of the ingredients together
    Vegan Pasta Salad in a mixing bowl

    Tips for the best Vegan Pasta Salad

    • Salt the pasta water. Adding salt to the water that the pasta is cooked in allows the saltiness to infuse into the pasta as it cooks. This is more effective than salting it afterwards.
    • Rinse the pasta in cold water. Using cold water will stop the cooking process so your pasta doesn't become overcooked and mushy and stick together.
    • Make the dressing in a jar. Shaking the dressing ingredients in a jar will allow them to emulsify and meld their flavors better than if it was all tossed into the salad and mixed there.
    • Cut the vegetables to a similar size. Keep the veggies around the same size, slightly larger than the chickpeas, so no one flavor overshadows another.

    Add-ins and Substitutes

    • Substitute gluten-free pasta. Make this a gluten-free dish by substituting gluten-free penne or another type of pasta.
    • Add other vegetables. Add vegetables like banana peppers, artichoke hearts, corn, or roasted red peppers to this Vegan Pasta Salad.
    • Use a different dressing. You can make this with any dressing you like, including this salad's Balsamic Dressing or Vegan Caesar Dressing.
    • Add nuts and seeds. Add some extra protein and flavor with pine nuts, pumpkin seeds, almonds, chia seeds, or walnuts.

    How to Store

    You can store any leftovers of this Vegan Pasta Salad in the refrigerator in an airtight container for 3-4 days.

    What to Serve with it

    • Sandwiches. Serve this salad on the side of a Vegan Curried Chickpea Salad Sandwich, Vegan Gyros, or a Vegan Black Bean Burger.
    • Soup. Try it alongside a bowl of Red Lentil Soup, Creamy Vegetable Soup, Cabbage Soup, or Easy Lemon Lentil Soup.
    • Vegetables. Enjoy this Vegan Pasta Salad with some Garlic Roasted Okra, Broccoli Rabe with Garlic, Air Fryer Brussels Sprouts, or Steamed Asparagus.
    • Bread. Serve this dish with some toasted bread and plant-based butter. Or try it with Vegan Cornbread or Potato Flatbread.
    Close up shot of Vegan Pasta Salad

    This Vegan Pasta Salad is filling, flavorful, and so easy to make. It goes so well with other side dishes and main courses that you can easily serve it with almost anything. This makes it a great addition to a potluck or buffet. Plus, you can always make it ahead of time.

    I hope you love this Vegan Pasta Salad as much as my family and I do. It's truly a great addition to your kitchen repertoire that you'll be enjoying again and again.

    More tasty vegan pasta recipes to try:

    36 Mouthwatering Vegan Pasta Recipes

    Vegan Pasta Salad

    This Vegan Pasta Salad is incredibly flavorful and satisfying. Made with chickpeas, pasta, and vegetables in a homemade dressing, it's delicious.
    5 from 1 vote
    Print Pin Rate
    Course: Salad
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 15 minutes
    Total Time: 30 minutes
    Servings: 4 servings
    Calories: 335kcal
    Author: Tania Sheff

    Ingredients

    • 8 oz. dry pasta (fussili, bow tie, or penne)
    • ½ can cooked chickpeas, liquid drained
    • 2 medium cucumbers, cut into slices
    • 1 cup cherry tomatoes, cut in half
    • 1 small bell pepper, cut into small pieces
    • ½ cup pitted kalamata olives, cut in half
    • ¼ medium red onion, thinly sliced
    • ¼ cup chopped parsley

    For the Dressing

    • 2 tbsp. olive oil
    • 2 tbsp. apple cider vinegar
    • 1 medium garlic clove, minced
    • 1 tsp. oregano
    • ½ tsp. sea salt
    • ¼ tsp. pepper

    Instructions

    • COOK THE PASTA. Bring a large pot of salted water to a boil. Add the pasta and cook until tender, 7 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water. Set aside.
    • MAKE THE DRESSING. While the pasta cooks, make the dressing. To a small jar, add the olive oil, apple cider vinegar, oregano, garlic, salt, and pepper, and shake well.
    • MAKE THE SALAD. To a large mixing bowl, add the pasta, chickpeas, cucumbers, tomatoes, bell pepper, olives, red onion, and parsley. Pour the dressing on top and mix well. Serve.
    PssstYou can find detailed step-by-step photos right above this recipe card.

    Notes

    Tips for the best Vegan Pasta Salad

    • Salt the pasta water. Adding salt to the water that the pasta is cooked in allows the saltiness to infuse into the pasta as it cooks. This is more effective than salting it afterwards.
    • Rinse the pasta in cold water. Using cold water will stop the cooking process so your pasta doesn't become overcooked and mushy and stick together.
    • Make the dressing in a jar. Shaking the dressing ingredients in a jar will allow them to emulsify and meld their flavors better than if it was all tossed into the salad and mixed there.
    • Cut the vegetables to a similar size. Keep the veggies around the same size, slightly larger than the chickpeas, so no one flavor overshadows another.

    How to Store

    You can store any leftovers of this Vegan Pasta Salad in the refrigerator in an airtight container for 3-4 days.

    Nutrition

    Calories: 335kcal | Carbohydrates: 50g | Protein: 9g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 516mg | Potassium: 450mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1239IU | Vitamin C: 41mg | Calcium: 70mg | Iron: 2mg

    Vegan Gyros

    Feb 5, 2023 · 2 Comments

    These Vegan Gyros are made with warm pita bread stuffed with seasoned chickpeas, a flavorful yogurt-dill tzatziki sauce, and delicious vegetables. This sandwich is absolutely fabulous!

    Vegan Gyros on a table

    A Gyro is a traditional Greek dish that is usually made with pork, chicken, beef, or lamb that is cooked on a vertical rotisserie. Served in a pita, the bread is filled with meat, a yogurt-based tzatziki sauce, and vegetables.

    This Vegan Gyro recipe has all the flavor of the original, but made with yummy plant-based ingredients. Chickpeas tossed in spices and baked, fresh dill in the tangy tzatziki sauce, and crisp vegetables like lettuce and cucumbers. These gyros are tasty and filling hand-held meals served in a warm, fluffy pita bread.

    Video Tutorial

    Is Gyro vegan?

    Since a gyro is traditionally made with rotisserie meat and Greek yogurt in the sauce, it is not usually vegan. But these Vegan Gyros are made with plant-based yogurt and chickpeas instead to make them a delicious vegan alternative.

    What you'll need

    For the Roasted Chickpeas:

    • Cooked Chickpeas. You can boil the chickpeas yourself or use canned chickpeas.
    • Olive oil. Or any other oil of choice.
    • Seasonings. Sweet paprika, salt, and cayenne pepper.

    For the Tzatziki Sauce:

    • Vegan Yogurt. Plain, unsweetened, plant-based yogurt is needed. I used plain cashew yogurt by Forager.
    • Cucumber. You can choose to peel it or keep the skin on.
    • Apple Cider Vinegar. Or lemon juice.
    • Olive Oil. Extra virgin olive oil is best here.
    • Dill. Fresh works best. Use dried dill if you can’t find fresh.
    • Salt.

    For the Gyro:

    • Pita Bread. Regular or whole wheat.
    • Veggies. Lettuce, tomatoes, cucumbers, onions, olives, spinach, and sweet peppers make great toppings.

    How to make Vegan Gyros

    1. Roast the Chickpeas. Preheat the oven to 350ºF. Place the cooked chickpeas on a baking tray. Add the olive oil, paprika, salt, and cayenne. Mix everything well and bake for 15 minutes.

    cooking chickpeas

    2. Make the Tzatziki Sauce. While the chickpeas are in the oven, make the sauce by mixing the tzatziki ingredients together in a small bowl.

    making tzatziki

    3. Prep the Veggies. Slice the tomatoes, lettuce, cucumber, onions, and any other vegetables you are going to use.

    4. Assemble the Gyro. Warm the pita bread (in the oven, microwave, or toaster). Arrange the lettuce, cucumbers, tomatoes, onions (or other veggies) on top. Then add the roasted chickpeas and a generous amount of tzatziki sauce right on top. Fold the gyro in half and serve.

    assembling the gyros
    pouring tzatziki over the gyro

    What kind of bread is best for vegan gyros

    The best type of bread for vegan gyros is pita bread, which is naturally vegan. Naan and flatbread can also be used, but make sure to check the labels to be sure they are indeed vegan before using them. You can also make your own so you know exactly what goes into them.

    Vegan meat alternative for a gyro

    Store-bought vegan meat replacements. As an alternative, you can check a grocery or specialty store for a vegan "meat" to use in your gyro. There are lots of options nowadays in the freezer section.

    Roasted chickpeas. Roast your own chickpeas to use as your main protein. Add spices to fit your tastes.

    Grilled vegetables. Grill mushrooms or eggplant to add a "meaty" texture to your vegan gyro filling.

    Tips for the best Vegan Gyros

    • Coat the chickpeas with spices. Toss the chickpeas in oil and spices to give them a nice even coating before baking them.
    • Cut the veggies small. Since the pita can tear if it's overfilled, make sure to slice the vegetables to small even sizes so they all fit in your Vegan Gyros.
    • Warm the pita bread. Cold pita bread is less malleable and more likely to tear. Avoid this by warming it so it bends more easily when you fill and eat it.
    • Only assemble when you're ready to serve. So the pita doesn't get soggy from the vegetables and sauce, assemble the gyros only when you're ready to serve them.
    Vegan Gyros with tomatoes on the background

    Add-ins and Substitutes

    • Substitute different vegan meat replacements. From plant-based "meats" to grilled vegetables to beans, there are a lot of alternative fillings for a delicious vegan gyro.
    • Add different vegetables. You can enjoy this recipe with lots of different vegetables as filling. Sliced carrots, green onions, pepperoncini peppers, or zucchini could be included.
    • Substitute a gluten-free bread. Either store-bought or homemade gluten-free pita bread is all you need to make these Vegan Gyros for those with gluten sensitivities.
    • Make it spicy. A little red pepper flake or dash of hot sauce in the tzatziki sauce, or cayenne pepper added to the spices on the chickpeas will give this dish some heat.

    How to Store

    Store these Vegan Gyros in an airtight container in the refrigerator for up to 4 days. It's best to store the sauce, vegetables, and chickpeas in separate containers in the fridge, and the pita bread at room temperature to avoid them getting soggy. Just warm the bread and assemble when you're ready.

    What to Serve with it

    • On its own. This is a filling meal as is, so you can make a satisfying lunch or dinner out of these all on their own.
    • Vegetables. Pair these Vegan Gyros with some Simple Sautéed Vegetables, Braised Cabbage and Vegetables, Roasted Tomato Pesto Vegetables, or Baked Vegan Zucchini Fries.
    • Potatoes. Easy Roasted Sweet Potatoes, Paprika Baked Potato, or Vegan Spinach Mashed Potatoes are all flavorful dishes to complement these gyros.
    • Salad. Add a side of Tomato and Onion Salad, Simple Avocado Salad, or Quick and Easy Chickpea Salad to your gyro plate.
    Vegan Gyros close up shot

    These Vegan Gyros are the perfect way to enjoy a plant-based version of this Greek classic. Whether for lunch or dinner, this favorite will make everyone smile.

    More vegan recipes to try:

    • Vegan Overnight Oats
    • Spinach Orzo Soup
    • Easy Fajita Vegetables
    • Eggplant in Tomato Sauce

    Vegan Gyros

    These Vegan Gyros are made with warm pita bread stuffed with seasoned chickpeas, a flavorful yogurt-dill tzatziki sauce, and delicious vegetables. This sandwich is absolutely fabulous!
    5 from 2 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: Mediterranean
    Prep Time: 15 minutes
    15 minutes
    Total Time: 30 minutes
    Servings: 4 gyros
    Calories: 357kcal
    Author: Tania Sheff

    Ingredients

    For the chickpeas

    • 10 oz. cooked chickpeas
    • ½ tbsp. olive oil
    • ½ tsp. paprika
    • ¼ tsp. salt
    • ⅛ tsp. cayenne pepper

    For the Tzatziki Sauce

    • 1 medium cucumber, shredded and liquid squeezed out
    • ⅔ cup cashew yogurt or other unsweetened vegan yogurt
    • ½ tbsp. apple cider vinegar or lemon juice
    • 1 garlic clove, minced
    • 2 tbsp. chopped dill
    • ½ tbsp. olive oil
    • ¼ tsp. salt

    For the Gyros

    • 4 pieces pita bread
    • 1 medium tomato, sliced
    • 1 small cucumber, sliced
    • 2 cups shredded lettuce
    • ¼ red onion, thnly sliced

    Instructions

    • Roast the Chickpeas. Preheat the oven to 350ºF. Place the cooked chickpeas on a baking tray. Add the olive oil, paprika, salt, and cayenne. Mix everything well and bake for 15 minutes.
    • Make the Tzatziki Sauce. While the chickpeas are in the oven, make the sauce by mixing the tzatziki ingredients together in a small bowl.
    • Prep the Veggies. Slice the tomatoes, lettuce, cucumber, onions, and any other vegetables you are going to use.
    • Assemble the Gyro. Warm the pita bread (in the oven, microwave, or toaster). Arrange the lettuce, cucumbers, tomatoes, onions (or other veggies) on top. Then add the roasted chickpeas and a generous amount of tzatziki sauce right on top. Fold the gyro in half and serve.
    PssstYou can find detailed step-by-step photos right above this recipe card.

    Notes

    Read more info about tzatziki here: Vegan Tzatziki Sauce.

    Tips for the best Vegan Gyros

    • Coat the chickpeas with spices. Toss the chickpeas in oil and spices to give them a nice even coating before baking them.
    • Cut the veggies small. Since the pita can tear if it's overfilled, make sure to slice the vegetables to small even sizes so they all fit in your Vegan Gyros.
    • Warm the pita bread. Cold pita bread is less malleable and more likely to tear. Avoid this by warming it so it bends more easily when you fill and eat it.
    • Only assemble when you're ready to serve. So the pita doesn't get soggy from the vegetables and sauce, assemble the gyros only when you're ready to serve them.

    How to Store

    Store these Vegan Gyros in an airtight container in the refrigerator for up to 4 days. It's best to store the sauce, vegetables, and chickpeas in separate containers in the fridge, and the pita bread at room temperature to avoid them getting soggy. Just warm the bread and assemble when you're ready.

    Nutrition

    Calories: 357kcal | Carbohydrates: 60g | Protein: 14g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 561mg | Potassium: 593mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1175IU | Vitamin C: 22mg | Calcium: 174mg | Iron: 4mg

    Vegan Potato Tacos

    Jan 28, 2023 · 5 Comments

    These Vegan Potato Tacos are made with corn tortillas that are filled with creamy potatoes and gooey vegan cheese. They are fried to perfection for a delicious and satisfying meal you'll love.

    Vegan Potato Tacos on a plate

    These Vegan Potato Tacos are a hit in my house and you can see why. From the crisply fried tortillas to the smooth mashed potatoes to the gooey melted cheese, they have the perfect mix of textures with all the rich flavor you could want. I love how simple this recipe is, and I'll show you the trick for getting your tortillas pliable and the crispy outsides golden brown.

    These tacos are versatile and easy to adjust to meet your preferences. From an array of toppings to a variety of fillings, you can really jazz up these Vegan Potato Tacos for a group. Savory, rich, and delicious, they are quite the crowd pleaser. So let's talk about the ingredients you'll be using to put them together.

    Video Tutorial

    What you'll need

    • Tortillas. Corn or flour tortillas. I like corn tortillas better for this recipe.
    • Leftover Mashed Potatoes. Here is my recipe: Best Vegan Mashed Potatoes.
    • Plant-Based Cheese. Use your favorite brand. You can skip the cheese and use some fried onions instead, if you'd like.
    • Oil. For frying. Use your favorite kind.
    • Avocado Salsa. For serving. Just mix together diced avocados, tomatoes, and jalapenos with cilantro, lime juice, a drizzle of olive oil, and a pinch of salt.

    How to make these Vegan Potato Tacos

    1. Place the tortilla on a clean surface. Spread a spoonful of the mashed potatoes on one half of the tortilla, leaving the other half empty so it can be folded over later. Repeat this step for all of the tortillas.

    spreading potatoes over tortilla

    2. Pour some vegetable oil into a large skillet. You’ll need just enough to cover the bottom. Put your taco in the skillet and place some vegan cheese right on top of the mashed potatoes. Wait for 15-20 seconds and then gently fold the empty side on top of the potato side.*

    frying tacos, adding cheese

    3. Fry each taco for about 2-3 minutes per side, or until golden brown.

    frying potato tacos on the skillet

    4. To make the Avocado Salsa, simply mix all of the salsa ingredients in a small bowl and add on top.

    Vegan Potato Tacos topped with Avocado Salsa

    *If using flour tortillas, you can add the cheese and fold them before placing them on the skillet.

    Pro Tip: How to handle corn tortillas

    You might have noticed that I close the tacos only after they have been on the hot skillet for about 20-30 seconds. The reason for that is because corn tortillas tend to break when folded. But once you heat them up, they will become very pliable and won't break.

    There are many tricks (microwaving, etc.) for how to fold corn tortillas without breaking them. I find that this is the easiest way, to just fold them once they hit the skillet. Less work, but always great results. Feel free to share your tips in the comments section.

    Tips for the best Vegan Potato Tacos

    • Prep all the tortillas before cooking. Cooking in oil is pretty quick, so to avoid running back and forth from the stove to your prep area, fill all your tortillas with mashed potatoes before you heat the pan.
    • Use creamy mashed potatoes. I love chunky mashed potatoes, but this isn't the time. Use a creamy recipe so your tacos fry flat. Chunks will create bumps that will cause uneven cooking or burning.
    • Follow the folding tips. There is nothing worse than a taco that breaks, so make sure you are warming your corn tortillas before folding them for the best results. Flour tortillas can be folded cold.
    • Don't overdo the oil. Use enough oil to cover the bottom of the pan so these tacos can crisp up, but don't go overboard. Too much oil will saturate the tortilla, making them greasy and soggy.

    Add-ins and Substitutes

    • Add some beans. Boost the protein in these vegan tacos with some black beans, refried beans, or pinto beans, such as these Quick & Easy Chipotle Pinto Beans or Simple Mashed Beans.
    • Add veggies. Try these with sauteed mushrooms, shredded carrots, cabbage, or fried onions. You can even substitute them for the cheese if you like.
    • Make them spicy. For an added kick, make these with some sliced jalapenos, or use a spicy vegan cheese, such as pepper jack. You can also add a few dashes of Sriracha to them.
    • Add sauce. Try these tacos with a flavorful sauce, such as pesto, cilantro-lime, chimichurri, or Chermoula Sauce.

    How to Store

    Store any leftover Vegan Potato Tacos in a airtight container with parchment paper between each one. They will last for up to 5 days in the refrigerator. Reheat them in the microwave or place them back in a skillet on the stove to heat until slightly crisp again.

    What to Serve with Vegan Potato Tacos

    • Toppings. Spoon some delicious Avocado Salsa (recipe inside the recipe card), guacamole, vegan yogurt, Vegan Tzatziki Sauce, vegan sour cream, or Salsa Roja on top of these tacos.
    • Salad or Vegetables. Serve them with a side of fresh salad, such as Kale Apple Salad and Creamy Cucumber Radish Salad, or vegetables. Try them with Simple Sautéed Vegetables and Roasted Broccoli.
    • Beans and Rice. Add some black beans, red beans, Rice and Beans, Spinach Rice, Salsa Rice, or Mushroom Rice to the side for a more filling and protein-packed meal.
    • Soup. Enjoy these Vegan Potato Tacos with a cup of Red Lentil Soup, Spinach Orzo Soup, or Cabbage Soup.
    Vegan Potato Tacos  from the inside

    I love this recipe for Vegan Potato Tacos because they have the most amazing taste and texture. I hope you love them just as much as we do and make them a staple at your family table as well.

    More tasty vegan recipes:

    • Easy Hummus Wraps
    • Vegan Gyros
    • Overnight Oats
    • Tzatziki Sauce

    Vegan Potato Tacos

    These Vegan Potato Tacos are made with corn tortillas that are filled with creamy potatoes and gooey vegan cheese. They are fried to perfection for a delicious and satisfying meal you'll love.
    5 from 6 votes
    Print Pin Rate
    Course: Main Course
    Cuisine: American, Mexican
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Total Time: 20 minutes
    Servings: 6 tacos
    Calories: 276kcal
    Author: Tania Sheff

    Ingredients

    • 6 corn tortillas
    • 1 cup leftover mashed potatoes
    • 1 cup vegan cheese, grated
    • 2 tbsp. grapeseed oil, for frying

    Avocado Salsa

    • 1 medium avocado, diced
    • ½ medium tomato, diced
    • 1 medium jalapeno, seeded and diced
    • 1 tbsp. chopped cilantro
    • 1 tsp. lime juice
    • 1 tsp. olive oil
    • ¼ tsp. sea salt or to taste

    Instructions

    • Place the tortilla on a clean surface. Spread a spoonful of the mashed potatoes on one half of the tortilla, leaving the other half empty so it can be folded over later. Repeat this step for all of the tortillas.
    • Pour some vegetable oil into a large skillet. You’ll need just enough to cover the bottom. Put your taco in the skillet and place some vegan cheese right on top of the mashed potatoes. Wait for 15-20 seconds and then gently fold the empty side on top of the potato side.*
    • Fry each taco for about 2-3 minutes per side, or until golden brown.
    • To make the Avocado Salsa, simply mix all of the salsa ingredients in a small bowl. Add the salsa on top of the tacos.
    PssstYou can find detailed step-by-step photos right above this recipe card.

    Notes

    Pro Tip: How to handle corn tortillas

    You might have noticed that I close the tacos only after they have been on the hot skillet for about 20-30 seconds. The reason for that is because corn tortillas tend to break when folded. But once you heat them up, they will become very pliable and won't break.
    There are many tricks (microwaving, etc.) for how to fold corn tortillas without breaking them. I find that this is the easiest way, to just fold them once they hit the skillet. Less work, but always great results. Feel free to share your tips in the comments section.

    How to Store

    Store any leftover Vegan Potato Tacos in a airtight container with parchment paper between each one. They will last for up to 5 days in the refrigerator. Reheat them in the microwave or place them back in a skillet on the stove to heat until slightly crisp again.

    Nutrition

    Calories: 276kcal | Carbohydrates: 24g | Protein: 8g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 223mg | Potassium: 383mg | Fiber: 5g | Sugar: 1g | Vitamin A: 516IU | Vitamin C: 17mg | Calcium: 167mg | Iron: 1mg

    Air Fryer Cinnamon Sweet Potatoes

    Jan 21, 2023 · Leave a Comment

    These Air Fryer Cinnamon Sweet Potatoes are amazing. Lightly spiced with cinnamon and tossed with brown sugar and sweet maple syrup, they're a treat you don't want to miss.

    Air Fryer Cinnamon Sweet Potatoes in a bowl

    You are going to love this sweet veggie dish! The sweet potatoes have a natural sweetness that only grows as it's cooked. Lightly charred, these air fryer potatoes have a tender inside and a light crispness to the outside. They're coated in cinnamon and then tossed with maple syrup and brown sugar for a delicious finish.

    It's hard to remember that this is a vegetable when it tastes like a dessert. But this dish has lots of health benefits from the vitamins, minerals, and potassium in the sweet potatoes. Air frying is a very healthy cooking method, too, as it limits the oil used while still giving you that fantastic crispiness. Let's look at the ingredients you'll be using to make these Air Fryer Cinnamon Sweet Potatoes now.

    Video Tutorial

    What you'll need

    • Sweet Potatoes.
    • Grapeseed oil. Or avocado oil.
    • Cinnamon.
    • Brown Sugar.
    • Maple Syrup.

    How to make Air Fryer Cinnamon Sweet Potatoes

    1. Peel the sweet potatoes and cut them into medium cubes.

    sweet potato cut into cubes

    2. Place them into a large mixing bowl and add oil and cinnamon. Mix well.

    seasoning the potato with oil and cinnamon

    3. Transfer the seasoned potato cubes to an air fryer basket in a single layer and air fry at 400°F for about 10-14 minutes, or until they are cooked through and a nice char appears on the edges.

    air frying the sweet potato

    4. Once cooked, place the sweet potatoes into a large mixing bowl, and add brown sugar and maple syrup. Mix well and serve.

    adding sugar and maple syrup to the potato
    Air Fryer Cinnamon Sweet Potatoes on a spatula

    Tips for the best Air Fryer Cinnamon Sweet Potatoes

    • Cut them into medium-sized cubes. Keeping the sweet potato cubes to a uniform size that's not too big will ensure even and thorough cooking.
    • Preheat your air fryer. Getting the air fryer up to temperature before adding the sweet potatoes will avoid them steaming at too low a temp, and instead getting nice and crispy.
    • Fry them in a single layer. If the air fryer basket is overfull, the cubes will not fully cook as some will be blocked from the hot air that circulates. Keep them in one single layer.
    • Toss them in a bowl for full coverage. Don't just drizzle the maple syrup and sprinkle on the brown sugar. Fully cover the sweet potato cubes by tossing everything together.

    Add-ins and Substitutes

    • Substitute white sugar. If you haven't got any brown sugar, you can also use white granulated sugar in its place. It just doesn't have the same rich flavor.
    • Add some sea salt. For a sweet and salty combination, toss the sweet potatoes in some sea salt to balance with the sweetness.
    • Add paprika. Add some smoky flavor to this dish with the addition of some paprika with the cinnamon.
    • Bake them. If you haven't got an air fryer, you can still make this recipe by baking the sweet potatoes on a baking sheet in a single layer in the oven. They just might not be as crisp.

    How to Store

    Store any leftovers of these Air Fryer Cinnamon Sweet Potatoes in an airtight container in the refrigerator for up to 5 days. You can reheat them in the oven, air fryer, or microwave (although this method makes them a little soggy).

    What to Serve with it

    • Main dishes. Serve these as dessert after a meal of Black Bean Tacos, Mushroom Wellington, Creamy Vegan Spinach Orzo, or Vegan Black Bean Burgers.
    • Vegetables. Enjoy these Air Fryer Sweet Potatoes with some green veggies like Steamed Asparagus, Garlic Roasted Brussels Sprouts, Broccoli Rabe with Garlic, or Garlic Roasted Okra.
    • Desserts. Pair this sweet treat with some Vegan Banana Ice Cream, Hazelnut Chocolate Squares, Best Vegan Oatmeal Cookies, or 3-Ingredient Puffed Cereal Bars.
    Air Fryer Cinnamon Sweet Potatoes

    These Air Fryer Cinnamon Sweet Potatoes are such a delicious and fun dish to serve. They're sweet and crispy for the perfect healthy dessert to serve to friends and family. You'll love how easy it is to make this dish. And this is one sweet treat that you don't have to feel guilty about. It's packed with health benefits and cooked with almost no oil. I hope you love it as much as I do. Enjoy!

    More tasty vegan air fryer recipes:

    • Air Fryer Eggplant
    • Air Fryer Asparagus
    • Air Fryer Brussels Sprouts
    • Air Fryer Spaghetti Squash

    Air Fryer Cinnamon Sweet Potatoes

    These Air Fryer Cinnamon Sweet Potatoes are amazing. Lightly spiced with cinnamon and tossed with brown sugar and sweet maple syrup, they're a treat you don't want to miss.
    5 from 2 votes
    Print Pin Rate
    Course: Dessert, Side Dish
    Cuisine: American
    Prep Time: 13 minutes
    Cook Time: 12 minutes
    Total Time: 25 minutes
    Servings: 4 servings
    Calories: 149kcal
    Author: Tania Sheff

    Ingredients

    • 1 lb. sweet potatoes (about 2 medium ones)
    • 1 tbsp. grapeseed oil
    • ½ tsp. cinnamon or to taste
    • ½ tbsp. brown sugar
    • 1 tbsp. maple syrup

    Instructions

    • Peel the sweet potatoes and cut them into medium cubes.
    • Place them into a large mixing bowl and add oil and cinnamon. Mix well.
    • Transfer the seasoned potato cubes to an air fryer basket in a single layer and air fry at 400°F for about 10-14 minutes, or until they are cooked through and a nice char appears on the edges.
    • Once cooked, place the sweet potatoes into a large mixing bowl, and add brown sugar and maple syrup. Mix well and serve.
    PssstYou can find detailed step-by-step photos right above this recipe card.

    Nutrition

    Calories: 149kcal | Carbohydrates: 27g | Protein: 2g | Fat: 4g | Saturated Fat: 0.4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 68mg | Potassium: 393mg | Fiber: 3g | Sugar: 9g | Vitamin A: 16088IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg

    Sauteed Mushrooms

    Jan 15, 2023 · 2 Comments

    These Sauteed Mushrooms are buttery, garlicky, and so delicious. Their "meaty" texture makes them a flavorful and filling side dish for any meal.

    Sauteed Mushrooms on the spatula

    These Sauteed Mushrooms are so delicious. Flavored with acidic white wine, rich plant-based butter, and freshly chopped garlic, it tastes so good and works great with other dishes. This complementary side can be served with proteins, pastas, and potatoes, among other things.

    This vegetable has a great "meaty" texture that is very satisfying, so you can pair it with a light meal or a bigger one. It's quick and easy to prepare and there is lots of versatility so you can make variations on the recipe to fit your needs and preferences. It's the perfect side for busy weeknight meals. It can even be made ahead of time. Let's take a look at the ingredients we'll be using to make these Sauteed Mushrooms.

    Video Tutorial

    What you’ll need

    • Baby Bella Mushrooms. Or full-sizes portobello mushrooms can be used.
    • Plant-based Butter. Unsalted is best.
    • White Wine. Use a wine like pinot grigio, chardonnay, or sauvignon blanc, or whatever your favorite white wine is.
    • Olive oil. This or any other kind of oil can be used.
    • Garlic. You can chop your own fresh garlic cloves, or use pre-chopped.
    • Herbs. You'll use either parsley or basil, or both.
    • Salt. To taste.
    • Red Pepper Flakes. Adds a bit of heat.

    How to Make it

    1. In a medium-sized skillet, melt the plant-based butter. Then add the olive oil, mushrooms, and red pepper flakes, and cook them for about 7-10 minutes over medium heat until the mushrooms become a nice brown.

    cooking mushrooms in plant butter

    2. Now add the white wine to the skillet and cook the mushrooms until almost all of the wine has evaporated.

    adding wine to the mushrooms

    3. Add the garlic to the mushrooms and cook for another minute.

    adding garlic

    4. Lastly, add the basil, parsley, and salt. Stir, then turn off the heat. Serve warm.

    adding fresh herbs
    Sauteed Mushrooms in the skillet

    Tips for the best Sauteed Mushrooms

    • Use portobello or baby bella mushrooms. This type of mushroom is firmer than white button mushrooms and will hold up better to the sauteing. They also have more flavor than regular mushrooms.
    • Melt the butter with the spices. When you melt the butter in the pan with the red pepper flakes and olive oil, their flavors are infused into the butter. This adds more flavor than adding pre-melted butter.
    • Let the wine evaporate. To burn off the alcohol in the wine while still getting all the flavor, let the mushrooms cook until the wine evaporates. This leaves you with just the acidity, crisp flavor.
    • Use fresh herbs. Fresh herbs have a lot of great flavor that you can't always get in dried herbs. Using fresh will greatly enhance the fresh, herbaceous flavor in this Sauteed Mushrooms dish.

    Add-ins and Substitutes

    • Add balsamic vinegar. Give these Sauteed Mushrooms even more acidity and a little sweet with some balsamic vinegar added. It will caramelize as it cooks.
    • Use other vegetables. Add some sliced zucchini, cauliflower florets, celery, carrots, or yellow squash to these mushrooms.
    • Skip the wine. If you prefer not to use wine, you can just add a little vegetable broth or water. Or you can use an alcohol-free white wine.
    • Add other herbs. This recipe can be made with other fresh herbs, such as rosemary, thyme, tarragon, or marjoram.

    How to Store

    Store any leftovers of these Sauteed Mushrooms in an airtight container in the refrigerator for up to 5 days. You can reheat them on the stovetop or in the microwave until warmed through.

    What to Serve with it

    • On its own. These Sauteed Mushrooms are so satisfying and filling, you can enjoy them as a light lunch or afternoon snack all on their own.
    • Proteins. Pair them with protein-rich main dishes, such as this Vegan Black Bean Burger, Quick Maple Sriracha Tofu, or Black Bean Tacos.
    • Pastas. These mushrooms are delicious on the side of pasta or added on top. You can serve them with Spaghetti Aglio e Olio with Spinach, Mushroom Bolognese Pasta, Creamy Roasted Pepper Pasta, or Sun Dried Tomato Pasta.
    • Potatoes. Pair them with another filling side dish, like these Vegan Scalloped Potatoes, Garlic Smashed Potatoes, or Paprika Baked Potatoes.
    Close up shot of Sauteed Mushrooms

    This Sauteed Mushroom recipe is versatile and great for using as a side or repurposing for other dishes. You can toss them in marinara sauce for a pasta dish, or chop them for a pizza topping. They can also be added to sandwiches and vegan burgers. This scrumptious dish has lots of uses and is a great addition to any meal.

    More tasty vegan mushroom recipes: 21 Must-Try Vegan Mushroom Recipes

    Sauteed Mushrooms

    These Sauteed Mushrooms are buttery, garlicky, and so delicious. Their wonderful texture makes them a flavorful and filling side dish for any meal.
    5 from 3 votes
    Print Pin Rate
    Course: Appetizer, Side Dish
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Total Time: 30 minutes
    Servings: 4 servings
    Calories: 176kcal
    Author: Tania Sheff

    Ingredients

    • 4 tbsp. plant based butter
    • 1 tbsp. olive oil
    • ⅛ tsp. red pepper flakes
    • 1 lb. crimini or baby bella mushrooms
    • ¼ cup white wine Chardonnay, Pinot Gris, Sauvignon Blanc, or your favorite white wine.
    • 4 medium garlic cloves, minced
    • ½ tsp. sea salt or to taste
    • 2 tbsp. fresh basil, chopped
    • 2 tbsp. fresh parsley, chopped

    Instructions

    • In a medium-sized skillet, melt the plant-based butter. Then add the olive oil, mushrooms, and red pepper flakes, and cook them for about 7-10 minutes over medium heat until the mushrooms become a nice brown.
    • Now add the white wine to the skillet and cook the mushrooms until almost all of the wine has evaporated.
    • Add the garlic to the mushrooms and cook for another minute.
    • Lastly, add the basil, parsley, and salt. Stir, then turn off the heat. Serve warm.
    PssstYou can find detailed step-by-step photos right above this recipe card.

    Notes

    Add-ins and Substitutes

    • Add balsamic vinegar. Give these Sauteed Mushrooms even more acidity and a little sweet with some balsamic vinegar added. It will caramelize as it cooks.
    • Use other vegetables. Add some sliced zucchini, cauliflower florets, celery, carrots, or yellow squash to these mushrooms.
    • Skip the wine. If you prefer not to use wine, you can just add a little vegetable broth or water. Or you can use an alcohol-free white wine.
    • Add other herbs. This recipe can be made with other fresh herbs, such as rosemary, thyme, tarragon, or marjoram.

    How to Store

    Store any leftovers of these Sauteed Mushrooms in an airtight container in the refrigerator for up to 5 days. You can reheat them on the stovetop or in the microwave until warmed through.

    Nutrition

    Calories: 176kcal | Carbohydrates: 5g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 348mg | Potassium: 448mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1428IU | Vitamin C: 15mg | Calcium: 37mg | Iron: 1mg

    Vegan Banana Pancakes

    Jan 8, 2023 · 35 Comments

    If you love pancakes, you have to try these amazing Vegan Banana Pancakes. Soft and fluffy with delicious flavor, you're going to love eating this scrumptious breakfast.

    vegan banana pancakes on a fork

    Pancakes are a breakfast item that always gets rave reviews. There's something about the fluffy texture, sweet flavors, and delectable butter and syrup on top. And these Vegan Banana Pancakes are no exception. The creamy, sweet bananas make a great base for this simple, yet yummy recipe. Only a handful of ingredients are needed, and most of them are probably already in your kitchen.

    These Vegan Banana Pancakes are one of my favorite breakfast foods. They are sinfully delicious and taste perfect with some melted plant-based butter and a drizzle of maple syrup. This recipe is family-friendly, too. It's also easy to modify for those sensitive to allergens, like gluten, but most of the ingredients work with the majority of diets. Let's take a look at what you'll need for these banana pancakes.

    Video Tutorial

    What you'll need

    • Bananas. Use very ripe bananas for extra sweetness and a smooth texture.
    • Flour. All-purpose flour will give you the best texture for these pancakes. You can use whole wheat if you wish, or a mix of both.
    • Plant Milk. I prefer using oat milk, but other kinds could also be used, such as almond or coconut milk.
    • Vanilla Extract. Optional, but recommended for the best flavor.
    • Baking Powder + Baking Soda. I find that using both makes the fluffiest pancakes.
    • Plant Butter + Maple Syrup. To serve.

    How to make these vegan pancakes

    1. Place the ripe bananas into a medium-sized bowl and mash them with a potato masher until very smooth.

    mashing the bananas in a bowl

    2. Then add the oat milk and vanilla extract. Whisk until combined.

    adding milk and vanilla extract to banana puree

    3. Add the flour, baking powder, baking soda and a pinch of salt to the batter. Mix the batter gently and try not to over mix it. A few lumps are okay.

    adding dry ingredients

    4. Heat up a non-stick skillet over medium heat. Using ⅓ cup as a measure, scoop the batter onto the hot skillet. In about 1 minute, you should see some bubbles appear. Flip the pancake over and fry for another minute. Repeat this step with the remaining batter.

    frying the pancakes on a skillet

    5. Serve warm with plant-based butter and maple syrup. Enjoy!

    vegan banana pancakes on a plate with maple syrup

    Add-in ideas

    These Vegan Banana Pancakes are great as they are, but you can also add other ingredients to create delicious variations. Here are some tasty add-ins:

    • Fruit. You can add some strawberries, blueberries, raspberries, or chopped pineapple. You can even try some of your favorite jam in the batter.
    • Chocolate. Try vegan chocolate chips or cocoa powder, both of which go really well with the bananas.
    • Oats. For a thicker texture with more chew, try oats in this pancake recipe.
    • Nuts. Add some peanut butter or chopped nuts, such as walnuts or pecans, to change things up a bit.

    Pro tips

    Use a non-stick skillet. To make sure your pancakes don't stick when you flip them, go with a non-stick pan for cooking.

    Let the batter rest. If you let the batter rest for about 20 minutes, this will allow the baking soda and powder to react to the other ingredients. It's not necessary, but if you do, you'll be rewarded with fluffier pancakes.

    Use ripe bananas. Make sure that you are using ripe bananas, preferably with brown spots for this recipe. These bananas are the sweetest and create a very smooth puree for the pancakes.

    How to store and reheat

    To store these Vegan Banana Pancakes, place the leftovers in an airtight container or in a ziplock bag. They can stay fresh in the refrigerator for about 4-5 days. You can also freeze them for up to 3 months. These pancakes reheat really well, so place them in the microwave, toaster oven, or in a pan on the stovetop to warm up.

    You can also make this batter ahead of time. Once you have whisked all the ingredients together, cover the top of the bowl tightly and place it in the refrigerator for about 1 day. This is great for busy mornings when you don't have a lot of time, but you want something fresh.

    vegan banana pancakes on a plate with butter

    These Vegan Banana Pancakes are a family favorite and I'm sure you'll love them, too. Sweet, fluffy, and so tasty, this recipe makes the perfect breakfast on a cold morning. Enjoy the subtle flavors of these pancakes as they are or add in your favorite ingredients. I hope you love these vegan pancakes as much as we do.

    More tasty vegan breakfast ideas:

    • Baked Potato Breakfast Hash
    • Vegan Zucchini Muffins
    • Easy Tofu Scramble
    • Vegan Breakfast Tacos
    • Vegan Crêpes

    Vegan Banana Pancakes

    If you love pancakes, you have to try these amazing Vegan Banana Pancakes. Soft and fluffy with delicious flavor, you're going to love eating this scrumptious breakfast.
    4.87 from 30 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4 servings
    Calories: 186kcal
    Author: Tania Sheff

    Ingredients

    • 2 medium ripe bananas
    • ½ cup oat milk or other plant milk
    • 1 tsp. vanilla extract
    • 1 cup all-purpose flour
    • 1 tsp. baking powder
    • ½ tsp. baking soda
    • ⅛ tsp. salt
    • plant butter and maple syrup, to garnish
    US Customary - Metric

    Instructions

    • Place the ripe bananas into a medium-sized bowl and mash them with a potato masher until very smooth.
    • Then add the oat milk and vanilla extract. Whisk until combined.
    • Add the flour, baking powder, baking soda and a pinch of salt to the batter. Mix the batter gently and try not to over mix it. A few lumps are okay.
    • Heat up a non-stick skillet over medium heat. Using ⅓ cup as a measure, scoop the batter onto the hot skillet. In about 1 minute, you should see some bubbles appear. Flip the pancake over and fry for another minute. Repeat this step with the remaining batter.
    • Serve warm with plant-based butter and maple syrup. Enjoy!
    PssstYou can find detailed step-by-step photos right above this recipe card.

    Notes

    • nutrition info does not include butter and maple syrup. 1 serving = 2 small pancakes.

    Add-in ideas

    These Vegan Banana Pancakes are great as they are, but you can also add other ingredients to create delicious variations. Here are some tasty add-ins:
    • Fruit. You can add some strawberries, blueberries, raspberries, or chopped pineapple. You can even try some of your favorite jam in the batter.
    • Chocolate. Try vegan chocolate chips or cocoa powder, both of which go really well with the bananas.
    • Oats. For a thicker texture with more chew, try oats in this pancake recipe.
    • Nuts. Add some peanut butter or chopped nuts, such as walnuts or pecans, to change things up a bit.

    Nutrition

    Calories: 186kcal | Carbohydrates: 41g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 374mg | Potassium: 259mg | Fiber: 3g | Sugar: 10g | Vitamin A: 99IU | Vitamin C: 5mg | Calcium: 123mg | Iron: 2mg
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