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Vegan Grilled Portobello Mushrooms

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These Vegan Grilled Portobello Mushrooms are a hearty and satisfying dish that works great as a main course or a side dish. The "meaty" texture and tangy flavoring make them so scrumptious.

Grilled Portobello Mushrooms cut into pieces

These Vegan Grilled Portobello Mushrooms are packed with great flavor and a texture you're going to love. This particular mushroom has a "meaty" feel and great chew that holds up well when cooked, even grilled. The combination of balsamic vinegar, garlic, paprika, and Sriracha adds a tangy, sweet, and spicy flavor that works well with the mild earthiness of this veggie.

This recipe is grilled, which helps caramelize the marinade so it's even tastier. This cooking method also makes this a healthier dish as the mushrooms aren't sauteed in oil, making them greasy. This is a great recipe to serve to your family with some pasta or grains, or use it as a side dish for something bigger. Either way, you'll love how easy it is to prepare and how well it pairs with other dishes. Let's take a look at what ingredients you'll need for these Vegan Grilled Portobello Mushrooms.

Video Tutorial

What you'll need

  • Portobello Mushrooms. You can also use baby Bella mushrooms in this recipe.
  • Balsamic Vinegar. This adds sweet acidity to the mushrooms and caramelizes on the grill.
  • Olive Oil. Or any other oil you like to use, such as avocado, or grapeseed.
  • Oregano. Adds an earthy taste.
  • Garlic Powder. For a pungent flavor.
  • Paprika. You can use sweet, smoked, or hot.
  • Salt. To taste.
  • Sriracha. This adds a little spice to the dish.

How to Make Vegan Grilled Portobello Mushrooms

1. Carefully wash the portobello mushrooms and pat them dry with paper towels. Remove the stems and pierce the mushrooms all around with a fork.

prepping the mushrooms

2. Make the marinade by mixing the balsamic vinegar, olive oil, oregano, garlic powder, paprika, salt, and Sriracha in a bowl.

making the marinade

3. Drizzle the mushrooms with the marinade until they are covered and then let them rest for 10-15 minutes so they absorb it.

covering the mushrooms with marinade

4. Place the portobello mushrooms on the grill pan with the gill sides up. Grill them for about 5 minutes.

grilling the mushrooms

5. Flip the mushrooms and grill them for another 4-5 minutes, brushing them with marinade drippings for extra flavor.

Portobello Mushrooms on a grilling pan

Tips for the best Vegan Grilled Portobello Mushrooms

  • Choose the best mushrooms. Look for mushroom caps that are firm and have opened up fully. If they are a little closed, then you can remove some of the flesh around the rim. Avoid any with excessive blemishes.
  • Pre-mix your marinade- To avoid one ingredient outshining another, mix the marinade ingredients beforehand so they cover and absorb into the portobello mushrooms evenly for the best flavor.
  • Pierce the mushrooms before marinating. If you pierce the mushrooms with a fork, this helps the marinade to get inside the holes and absorb. This also helps speed up the cooking process.
  • Add marinade as they cook- While you're grilling, brush on some extra marinade drippings to keep the mushrooms moist and add more flavor. This also adds layers of caramelization, which is delicious!

Add-ins and Substitutes

  • Add some heat- Up the spice factor with these Vegan Grilled Portobello Mushrooms by adding extra Sriracha, red pepper flakes, or cayenne pepper to the marinade. You can also use Chipotles in Adobo Sauce.
  • Substitute different mushrooms. Besides portobello mushrooms, you can also make this with baby Bella (cremini), white button, or shiitake mushrooms.
  • Add liquid smoke. Go extra smoky by using liquid smoke in the marinade as well as grilling the portobello mushrooms. You can also bake or pan-fry them with the liquid smoke to get the flavor.
  • Substitute the marinade. You can also make this marinade with steak sauce, soy sauce, ginger, red wine vinegar, and white wine. Change up the flavor profile of this dish with variations on the marinade.

How to Store

These Vegan Grilled Portobello Mushrooms are best on the same day they are made, but you can store them in the fridge for 2-3 days in an airtight container. Reheat them either in the microwave or on the grill until warmed through. You can add some more marinade if you choose to reheat them on the grill.

What to Serve with it

Grilled Portobello Mushrooms on a plate

These Vegan Grilled Portobello Mushrooms are a super tasty dish that's nice and simple. Serve it with breakfast or dinner, or make it a healthy snack. You'll never regret serving this satisfying and flavorful meal!

More tasty vegan recipes to try:

Vegan Grilled Portobello Mushrooms

These Vegan Grilled Portobello Mushrooms are a hearty and satisfying dish that works great as a main course or a side dish.
5 from 2 votes
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4 mushrooms
Calories: 107kcal
Author: Tania Sheff

Ingredients

  • 4 large portobello mushrooms
  • ¼ cup balsamic vinegar
  • 2 tbsp. olive oil
  • ½ tbsp. dried oregano
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1 tsp. sriracha or to taste
  • ⅓ tsp. sea salt or to taste

Instructions

  • Carefully wash the portobello mushrooms and pat them dry with paper towels. Remove the stems and pierce the mushrooms all around with a fork.
  • Make the marinade by mixing the balsamic vinegar, olive oil, oregano, garlic powder, paprika, salt, and Sriracha in a bowl.
  • Drizzle the mushrooms with the marinade until they are covered and then let them rest for 10-15 minutes so they absorb it.
  • Place the portobello mushrooms on the grill pan with the gill sides up. Grill them for about 5 minutes.
  • Flip the mushrooms and grill them for another 4-5 minutes, brushing them with marinade drippings for extra flavor.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Add some heat- Up the spice factor with these Vegan Grilled Portobello Mushrooms by adding extra Sriracha, red pepper flakes, or cayenne pepper to the marinade. You can also use Chipotles in Adobo Sauce.
  • Substitute different mushrooms. Besides portobello mushrooms, you can also make this with baby Bella (cremini), white button, or shiitake mushrooms.
  • Add liquid smoke. Go extra smoky by using liquid smoke in the marinade as well as grilling the portobello mushrooms. You can also bake or pan-fry them with the liquid smoke to get the flavor.
  • Substitute the marinade. You can also make this marinade with steak sauce, soy sauce, ginger, red wine vinegar, and white wine. Change up the flavor profile of this dish with variations on the marinade.

How to Store

These Vegan Grilled Portobello Mushrooms are best on the same day they are made, but you can store them in the fridge for 2-3 days in an airtight container. Reheat them either in the microwave or on the grill until warmed through. You can add some more marinade if you choose to reheat them on the grill.

Nutrition

Calories: 107kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Sodium: 204mg | Potassium: 366mg | Fiber: 2g | Sugar: 5g | Vitamin A: 72IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg

Salsa Roja

· 4 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 favorites 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

Pro 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.

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 favorites dishes.
5 from 8 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

Potato Curry with Peas

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This Potato Curry with Peas is a hearty mix of tender potatoes, peas, and spices in a creamy broth. Serve this flavorful dish over your favorite grains and breads for a meal you won't forget.

Potato Curry with Peas in a skillet

This recipe is a favorite in my house because it's filling and delicious and so easy to make. If you're looking for a dish that will satisfy everyone, this Potato Curry with Peas fits the bill. The potatoes are cooked until tender in a coconut milk broth that's packed with curry and other spices. The flavor infuses into the vegetables while the potatoes thicken the broth to just the right consistency.

You can serve this vegan dish is lots of ways, such as with grains, noodles, breads, or other vegetables. Its pungent garlic and onion mix well with the rich coconut milk, and there's a little heat from the curry and chili powder. This mix is so tasty and it's versatile enough to pair with lots of other dishes. Let's look at the main ingredients in a little more detail.

Video Tutorial

What you'll need

  • Potatoes. I like using Yukon Golds the most for this recipe. Red potatoes are also great.
  • Peas. If you don't like peas, chickpeas or spinach can be used instead.
  • Oil. Use your favorite kind.
  • Coconut Milk. Full-fat, unsweetened canned coconut milk.
  • Onion + Garlic. Flavor infusers.
  • Spices. Curry powder, turmeric, paprika, chili powder, and salt.

How to make it

1. In a large skillet, heat up the olive oil over medium heat. Add the diced onions and sauté for 3-4 minutes.

cooking the onions

2. Add the garlic, curry powder, turmeric, paprika, chili powder, and salt, and cook for about 1 minute.

adding spices to the onions

3. Add the coconut milk, stir well, and then add the potatoes. Reduce the heat to low and cover with a lid. Then, let the potatoes simmer for about 30 minutes (until the potatoes are soft), checking and stirring them every once in a while.

cooking potatoes in coconut oil

4. Lastly, stir in the peas and cook for a few more minutes. Serve with yogurt-cucumber sauce, if desired (recipe in the Notes).

adding peas to potatoes
Potato Curry with Peas in a white bowl

Tips for the best Potato Curry with Peas

  • Saute the onions first. Start the dish with the onions because they become sweet and mild as they soften and brown. You won't release as much flavor if they are sauteed with the other ingredients.
  • Stir the spices well. When you add the spices, stir them while they cook because they can easily burn when there is so little liquid in the pot. This also mixes them so they don't clump together.
  • Cut the potatoes evenly. Cube the potatoes to about 1 inch pieces. Keeping them uniform will help them cook evenly, avoiding raw parts and mushy ones that fall apart.
  • Let the dish simmer. Give it a stir every once in a while, but allow the Potato Curry to simmer covered so the starch can release and thicken the broth. This will also keep steam in to help the potatoes cook more quickly.

Add-ins and Substitutes

  • Add other vegetables. If you don't like peas, you can also make this dish with chickpeas, spinach, kale, cauliflower, diced tomatoes, or carrots.
  • Use other spices. Change up the flavors with spices like cinnamon, garam masala, ginger, red pepper flakes, onion powder, or coriander.
  • Substitute different potatoes. While I like Yukon Gold for this recipe, you can also make it with red potatoes or even sweet potatoes. Avoid russets because they have too much starch and get mushy.
  • Add to your broth. You can add tomato paste, vegan sour cream, lime juice, maple syrup, or dried mangoes to the dish for richer, sweeter, or tangier flavor.

How to Store

Store this Potato Curry with Peas in an airtight container once it has cooled. You can refrigerate it for up to 5 days. Reheat it in the microwave or on the stovetop until warmed through.

What to Serve with it

Potato Curry with Peas in a skillet

This Potato Curry with Peas is a delicious, satisfying, and simple meal that will warm you from the inside out. Your friends and family will surely love it!

More tasty vegan potato recipes:

Potato Curry with Peas

This Potato Curry with Peas is a hearty mix of tender potatoes, peas, and spices in a creamy broth. Serve this flavorful dish over your favorite grains and breads for a meal you won't forget.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 399kcal
Author: Tania Sheff

Ingredients

  • 2 tbsp. olive oil
  • 1 small onion, diced
  • 3 garlic cloves, minced
  • 1 tbsp. curry powder
  • 1 tsp. paprika
  • 1 tsp. turmeric powder
  • ⅓ tsp. chili powder or to taste
  • 1 tsp. sea salt or to taste
  • 1 14 oz. can coconut milk
  • 6 medium potatoes, peeled and cubed Yukon Gold or Red potatoes are best
  • 2 cup frozen peas

Instructions

  • In a large skillet, heat up the olive oil over medium heat. Add the diced onions and sauté for 3-4 minutes.
  • Add the garlic, curry powder, turmeric, paprika, chili powder, and salt, and cook for about 1 minute.
  • Add the coconut milk, stir well, and then add the potatoes. Reduce the heat to low and cover with a lid. Then, let the potatoes simmer for about 30 minutes (until the potatoes are soft), checking and stirring them every once in a while.
  • Lastly, stir in the peas and cook for a few more minutes. Serve with yogurt-cucumber sauce, if desired (recipe in the Notes).
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Cucumber Yogurt Sauce Recipe

  • 1 cup plain yogurt
  • 1 medium cucumber, peeled and diced
  • 1 tbsp. extra virgin olive oil
  • 3 tbsp. chopped cilantro
  • ½ tsp. coriander powder (optional)
  • ⅛ tsp. salt
To make the sauce, just mix all of these ingredients together. Keep in the refrigerator until ready to serve.

How to Store

Store this Potato Curry with Peas in an airtight container once it has cooled. You can refrigerate it for up to 5 days. Reheat it in the microwave or on the stovetop until warmed through.

Nutrition

Calories: 399kcal | Carbohydrates: 72g | Protein: 11g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 511mg | Potassium: 1656mg | Fiber: 13g | Sugar: 8g | Vitamin A: 758IU | Vitamin C: 96mg | Calcium: 86mg | Iron: 5mg

Quick Maple Sriracha Tofu

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This Quick Maple Sriracha Tofu is crunchy on the outside and tender on the inside. With a sweet and spicy glaze on each piece, this delicious and flavorful dish is so simple and easy to make.

Maple Sriracha Tofu in the skillet

This Quick Maple Sriracha Tofu is such a scrumptious dish. Full of sweet, spicy, and umami flavors, you are going to love the way this tastes. Made with tofu cubes, they're sauted with cornstarch for an amazing crisp outer layer. When you bite into them, they go from crunchy outside to tender inside. And the sauce is full of flavor to make this dish addictively good.

You're going to love how easy it is to make, too. With just a few ingredients and only one pan needed, it's a breeze. While it's at its crispiest right out of the pan, you can also store it and warm the leftovers on the stove top for a great next day lunch. Although with how fast this recipe cooks, you can easily make it fresh anytime! Let's look at the tasty ingredients you'll be using to make this Quick Maple Sriracha Tofu.

Video Tutorial

What you'll need

  • Tofu. Firm or extra firm. I use organic, non-GMO tofu.
  • Cornstarch. Used to add a nice crispy crust to the tofu.
  • Oil. Grapeseed or avocado oil is best.
  • Maple Syrup. You can also use agave syrup instead.
  • Sriracha. Use more or less, depending on how spicy you like it.
  • Soy Sauce. Regular, low-sodium, or use tamari for a GF option.
  • Scallions. To garnish. They really bring the flavors together and add a nice touch of color.

How to make it

1. Press your tofu if needed and cut it into medium sized cubes. Place the tofu into a large bowl, add cornstarch, and mix the tofu with cornstarch carefully.

adding cornstarch to the tofu

2. In a small bowl, whisk the sriracha, maple syrup, and soy sauce together. Set aside.

making the sriracha sauce

3. Heat a large, non-stick skillet over medium-high heat. Add the oil and tofu. Fry, flipping once, until the tofu turns golden on both sides.

frying the tofu

4. Reduce the heat to low and add in the soy sauce mixture. Keep cooking for another minute or two, covering the tofu pieces in the sauce.

adding sauce to the tofu

5. Turn off the heat and sprinkle the scallions on top. Enjoy!

adding scallions to tofu
Maple Sriracha Tofu on the plate

Tips for the best Quick Honey Sriracha Tofu

  • Drain excess liquid from the tofu. Press the tofu with a tea towel to get out extra water. This is helpful when you are sauteing because it helps the tofu crisp up rather than steam.
  • Don't cut the tofu too small. They should be about ¾ of an inch or so to keep them sturdy enough that they won't easily break as they cook. They should be just the right size for a mouthful.
  • Stir gently. Gently mix the tofu and sauce so the cubes don't crumble. Turn them with a spatula individually or flip them carefully. This will keep them intact.
  • Don't skip the cornstarch. This ingredient turns the tender tofu layers into a crunchy crust as they cook. If you don't have any, you can also use all-purpose flour, rice flour, or potato starch.

Add-ins and Substitutes

  • Add garlic. For extra flavor, you can add minced garlic to the liquids. As the garlic cooks, it will become less bitter and release an almost sweet flavor.
  • Make it gluten free. Soy sauce contains gluten, so you can substitute tamari sauce to make this Quick Honey Sriracha Tofu without gluten.
  • Add ginger paste. The flavors in this recipe would work really well with ginger. You can use it in powdered form or a paste.
  • Substitute liquid aminos. Instead of soy sauce, you can also use liquid aminos. These contain beneficial amino acids, are naturally gluten free, and have a very similar flavor to soy sauce.

How to Store

Store any leftover Quick Maple Sriracha Tofu in an airtight container in the refrigerator for up to 5 days. You can reheat it in the microwave, but use the stove top if you want to get that crisp outer layer back again.

What to Serve with it

Maple Sriracha Tofu close up shot

This Quick Maple Sriracha Tofu is flavorful and simple, making it a perfect weeknight meal or fast lunch. With lots of serving options, this versatile dish will be a delight for everyone in the family.

More tasty vegan tofu recipes:

Quick Maple Sriracha Tofu

This Quick Maple Sriracha Tofu is crunchy on the outside and tender on the inside. With a sweet and spicy glaze on each piece, this delicious and flavorful dish is so simple and easy to make.
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 188kcal
Author: Tania Sheff

Ingredients

  • 14 oz. firm or extra firm tofu
  • 2 tbsp. grapeseed oil
  • 1 ½ tbsp. cornstarch
  • 1 tbsp. sriracha
  • 1 tbsp. maple syrup or agave syrup
  • 2 tbsp. soy sauce
  • 2 tbsp. chopped scallions

Instructions

  • Press your tofu if needed* and cut it into medium sized cubes. Place the tofu into a large bowl, add cornstarch, and mix the tofu with cornstarch carefully.
  • In a small bowl, whisk the sriracha, maple syrup, and soy sauce together. Set aside.
  • Heat a large, non-stick skillet over medium-high heat. Add the oil and tofu. Fry, flipping once, until the tofu turns golden on both sides.
  • Reduce the heat to low and add in the soy sauce mixture. Keep cooking for another minute or two, covering the tofu pieces in the sauce.
  • Turn off the heat and sprinkle the scallions on top. Enjoy!
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

* Extra firm tofu doesn't need to be pressed.

Tips for the best Quick Honey Sriracha Tofu

  • Drain excess liquid from the tofu. Press the tofu with a tea towel to get out extra water. This is helpful when you are sauteing because it helps the tofu crisp up rather than steam.
  • Don't cut the tofu too small. They should be about ¾ of an inch or so to keep them sturdy enough that they won't easily break as they cook. They should be just the right size for a mouthful.
  • Stir gently. Gently mix the tofu and sauce so the cubes don't crumble. Turn them with a spatula individually or flip them carefully. This will keep them intact.
  • Don't skip the cornstarch. This ingredient turns the tender tofu layers into a crunchy crust as they cook. If you don't have any, you can also use all-purpose flour, rice flour, or potato starch.

How to Store

Store any leftover Quick Maple Sriracha Tofu in an airtight container in the refrigerator for up to 5 days. You can reheat it in the microwave, but use the stove top if you want to get that crisp outer layer back again.

Nutrition

Calories: 188kcal | Carbohydrates: 11g | Protein: 10g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 2g | Sodium: 516mg | Potassium: 43mg | Fiber: 1g | Sugar: 4g | Vitamin A: 80IU | Vitamin C: 4mg | Calcium: 131mg | Iron: 2mg

Chickpea Cucumber Salad

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This Chickpea Cucumber Salad is tangy and full of delicious vegetables. The tender chickpeas, crunchy cucumber, crisp lettuce, and small seeds are a match made in heaven!

Chickpea Cucumber Salad in a white bowl

You are going to love this Chickpea Cucumber Salad! It has such an amazing mix of textures. From crunchy to crisp, from hard to tender, there's a lot going on in this salad, which means a lot going on it your mouth. You'll clear your plate happily of this tasty dish.

This is a simple recipe with simple ingredients. It's really convenient, uses almost no prep time, and is versatile enough that you can tweak it to your liking. As is, it's full of tasty protein, vitamins, minerals, and fiber. It's a light dish that can still be nice and satisfying. Let's take a look at the main ingredients that make this Chickpea Cucumber Salad so scrumptious.

Video Tutorial

What you'll need

  • Iceberg Lettuce. Or Romaine.
  • Chickpeas. Cook them yourself or used canned.
  • Cucumbers. Keep the skin on or peel them.
  • Red Onion.
  • Salad Seed Mix. I used a combination of sunflower seeds, pepitas, and dried cranberries.
  • Dill. Or your favorite herb.
  • Sunflower Oil. Or olive oil.
  • Apple Cider Vinegar.
  • Salt & Pepper. To taste.

How to make this Chickpea Salad

1. Place all of the salad ingredients into a large mixing bowl and mix well.

ingredients for the salad in the mixing bowl
Chickpea Cucumber Salad in a mixing bowl

Tips for the best Chickpea Cucumber Salad

  • Chop the vegetables to a uniform size. To keep one ingredient from outshining another, be sure to chop all the vegetables to about the same size as the chickpeas. This will ensure that each bite has a little of everything.
  • Use fresh herbs. Fresh is always better, and herbs are no different. While you can use dried herbs for convenience, they can't compete with the strong scent and flavor of fresh herbs.
  • Save time with canned chickpeas. Using dried chickpeas that have been cooked or soaked is fine, but if you want to shave off some meal prep time, then go with canned chickpeas for this recipe.
  • Only make as much as you need. Because salads don't last long once they've been chopped and dressed, it's best to only make what you plan to eat that day. This will avoid unappealing, soggy salad leftovers in your fridge days later.

Add-ins and Substitutes

  • Use other types of beans. This salad can also be enjoyed with black beans, kidney beans, cannellini beans, or navy beans. Dried or canned versions are fine.
  • Add different vegetables. Add or sub in your favorite veggies. Try this dish with radish, cabbage, corn, bell peppers, zucchini, or tomatoes.
  • Substitute another dressing. This simple vinaigrette is delicious, but you can enjoy this Chickpea Cucumber Salad with lots of others, including this Vegan Caesar Dressing or Balsamic Dressing.
  • Add more protein. You can add protein to this salad with the addition of cubed tofu, tempeh bacon crumbles, Vegan Feta Cheese, or Vegan No Tuna.

How to Store

Store this Chickpea Cucumber Salad in an airtight container or in a bowl covered with plastic wrap. Place it in the refrigerator and it will stay fresh for up to 2 days, but the sooner you eat it, the better. The lettuce and cucumbers will release moisture as they sit, making the salad soggy. So try to only make what you need the day you serve it.

What to Serve with it

Chickpea Cucumber Salad close up shot

I hope you love this Chickpea Cucumber Salad as much as we do. It's so quick and easy to throw together and everyone enjoys it. The crisp, cool flavors are really great during the hot summer, but this dish works year round. Enjoy!

More tasty vegan salad recipes:

Chickpea Cucumber Salad

This Chickpea Cucumber Salad is tangy and full of delicious vegetables. The tender chickpeas, crunchy cucumber, crisp lettuce, and small seeds are a match made in heaven!
5 from 1 vote
Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 servings
Calories: 275kcal
Author: Tania Sheff

Ingredients

  • ½ medium icerberg lettuce head, cut into small pieces
  • 1 can (14 oz.) chickpeas, drained
  • 2 medium cucumbers, diced
  • ¼ medium red onion, diced
  • ½ cup salad seed mix sunflower seeds, pepitas, dried cranberries
  • ¼ cup chopped dill
  • 2 tbsp. sunflower oil olive oil
  • 1 tbsp. apple cider vinegar
  • ½ tsp. sea salt or to taste
  • ¼ tsp. pepper

Instructions

  • Place all of the salad ingredients into a large mixing bowl and mix well.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Use other types of beans. This salad can also be enjoyed with black beans, kidney beans, cannellini beans, or navy beans. Dried or canned versions are fine.
  • Add different vegetables. Add or sub in your favorite veggies. Try this dish with radish, cabbage, corn, bell peppers, zucchini, or tomatoes.
  • Substitute another dressing. This simple vinaigrette is delicious, but you can enjoy this Chickpea Cucumber Salad with lots of others, including this Vegan Caesar Dressing or Balsamic Dressing.
  • Add more protein. You can add protein to this salad with the addition of cubed tofu, tempeh bacon crumbles, Vegan Feta Cheese, or Vegan No Tuna.

How to Store

Store this Chickpea Cucumber Salad in an airtight container or in a bowl covered with plastic wrap. Place it in the refrigerator and it will stay fresh for up to 2 days, but the sooner you eat it, the better. The lettuce and cucumbers will release moisture as they sit, making the salad soggy. So try to only make what you need the day you serve it.

Nutrition

Calories: 275kcal | Carbohydrates: 12g | Protein: 8g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Sodium: 501mg | Potassium: 671mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1281IU | Vitamin C: 17mg | Calcium: 79mg | Iron: 3mg

Eggplant in Tomato Sauce

· 12 Comments

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

Eggplant in Tomato Sauce on a white plate

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

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

Video Tutorial

What you'll need

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

How to make it

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

cooking the eggplant

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

cooking the tomatoes

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

finishing the sauce

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

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

Tips for the best Eggplant in Tomato Sauce

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

Add-ins and Substitutes

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

How to Store

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

How to Serve it

Eggplant in Tomato Sauce close up shot

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

More tasty vegan recipes to try:

Eggplant in Tomato Sauce

This Eggplant in Tomato Sauce is hearty and flavorful, with a delicious texture. Made with sauteed eggplant, sweet cherry tomatoes, and fresh garlic and herbs, this recipe is too good to miss.
4.86 from 7 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 114kcal
Author: Tania Sheff

Ingredients

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

Instructions

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

Notes

Add-ins and Substitutes

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

How to Store

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

Nutrition

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

Cauliflower Steaks with Za'atar

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These Cauliflower Steaks with Za'atar make a fantastic side dish. The tender steaks are covered in rich flavor and crunchy flax seeds for a balanced bite that works well with grains, pasta, and more.

Vegan Cauliflower Steaks on a fork

It's easy to see why this Cauliflower Steaks with Za'atar recipe is such a hit. With a few simple ingredients, you can make a side that combines baked cauliflower that's tender but firm with ground flax seeds that add considerable crunch. The Za'atar spice has an earthy, floral taste that is versatile enough to make this dish easy to pair with others.

Since cauliflower has a mild flavor, it's the perfect vessel for these seasonings, as well as others if you decide to make variations of this veggie dish. I like it with just some Za'atar, onion powder, and salt, but you can tweak it to fit your preferences. I'll walk you through the best way to cut cauliflower steaks and some substitutions to try. But let's look at the main ingredients first.

Video Tutorial

What you'll need

  • Cauliflower. You'll need two small to medium-sized cauliflower heads to make 4 "steaks."
  • Ground flax seeds. This will give the cauliflower a delicious crunch.
  • Olive oil. Or use any oil you like, such as avocado or grapeseed oil.
  • Za'atar Spice. You can find this spice in large health food stores or on Amazon. It's great with other vegetables and dishes, so it's worth having on hand.
  • Seasonings. Salt and Onion powder (optional).
ingredients for Cauliflower Steaks

How to Make Cauliflower Steaks with Za'atar

1. First, remove the stems and leaves from the cauliflower. Slice each of the heads down the middle, then slide your knife about 1 ½ - 2 inches to the left and cut again. Do the same to the right. This leaves you with 2 steaks from each head. (The leftover cauliflower can be used in other recipes.)

cutting cauliflower into steaks

2. Place the cauliflower steaks on a baking sheet and drizzle olive oil over them, Then sprinkle the ground flax seeds, Za'atar, salt, and onion powder on top. Tap the seasonings into place so they stick to the cauliflower.

seasoning the cauliflower steaks

3. Bake them at 375 degrees Fahrenheit for 15 minutes. Then flip them carefully over and bake for another 5-10 minutes. Broil them for 2 minutes to get a golden brown crust on top, and serve with creamy tahini sauce (recipe below).

Crispy Cauliflower Steak close up shot

Creamy Tahini Sauce recipe

½ cup tahini
¼ cup water, or more for a thinner consistency
¼ cup lemon juice, from about 2 freshly squeezed lemons
2 garlic cloves, minced
½ tsp sea salt
¼ tsp cumin

Mix together all of the ingredients above until smooth.

Tips for the best Cauliflower Steaks with Za'atar

  • Choose the best cauliflower. Look for heads that are white and creamy in color. There should be no blemishes or dark spots on the heads or leaves. They will be heavy for their size and have almost no smell.
  • Cut them evenly. Once you remove the leaves from the heads, cut them in half before slicing one steak from each half. Trying to get more than 2 from each head will result in flimsy pieces that break when flipping.
  • Cook time varies by steak size. After you have flipped the cauliflower steaks, the cook time will vary based on how thick you cut them. Keep an eye on them to make sure they don't burn.
  • Use the leftover cauliflower. Don't waste the remaining florets. Make mashed cauliflower or cauliflower rice with them. You can also use them for Crunchy Cauliflower Bites.

Add-ins and Substitutes

  • Substitute chia seeds. If you prefer chia seeds to flax seeds, you can substitute them. They will both offer a light crunch and plenty of health benefits.
  • Add some spice. Add some heat to this dish with a sprinkle of cayenne pepper, red pepper flakes, or a drizzle of your favorite hot sauce or Sriracha with the oil on these Cauliflower Steaks with Za'atar.
  • Substitute other vegetables. Cauliflower isn't the only veggie that works here. Try this recipe with steaks made from cabbage or sliced eggplant for a different taste and texture.
  • Add marinara. You might like to try this dish with a light coating of marinara sauce on the cauliflower steaks. The seasonings are really complemented by this sweet, slightly acidic sauce.

How to Store

You can store these Cauliflower Steaks with Za'atar in an airtight container in the refrigerator for up to 5 days. Reheat them in the oven to keep them crunchy, but you can also warm them in the microwave.

What to Serve with it

Cauliflower Steaks with tahini dressing

These scrumptious Cauliflower Steaks with Za'atar make a great appetizer or side dish for your family dinners. With so much flavor and textures that are crunchy and tender, you can't go wrong serving this dish!

More vegan cauliflower recipes:

Cauliflower Steaks with Za'atar

These Cauliflower Steaks with Za'atar make a fantastic side dish. The tender steaks are covered in rich flavor and crunchy flax seeds for a balanced bite that works well with grains, pasta, and more.
5 from 1 vote
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 steaks
Calories: 261kcal
Author: Tania Sheff

Ingredients

  • 2 medium heads of cauliflower
  • 3 tbsp. olive oil
  • 4 tbsp. ground flax seeds or breadcrumbs
  • 1 tbsp. onion powder
  • 1 tsp. sea salt or to taste

Instructions

  • First, remove the stems and leaves from the cauliflower. Slice each of the heads down the middle, then slide your knife about 1 ½ - 2 inches to the left and cut again. Do the same to the right. This leaves you with 2 steaks from each head. (The leftover cauliflower can be used in other recipes.)
  • Place the cauliflower steaks on a baking sheet and drizzle olive oil over them, Then sprinkle the ground flax seeds, Za'atar, salt, and onion powder on top. Tap the seasonings into place so they stick to the cauliflower.
  • Bake them at 375 degrees Fahrenheit for 15 minutes. Then flip them carefully over and bake for another 5-10 minutes. Broil them for 2 minutes to get a golden brown crust on top, and serve with creamy tahini sauce (recipe below).
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Creamy Tahini Sauce recipe

½ cup tahini
¼ cup water, or more for a thinner consistency
¼ cup lemon juice, from about 2 freshly squeezed lemons
2 garlic cloves, minced
½ tsp sea salt
¼ tsp cumin
Mix together all of the ingredients above until smooth.

Add-ins and Substitutes

  • Substitute chia seeds. If you prefer chia seeds to flax seeds, you can substitute them. They will both offer a light crunch and plenty of health benefits.
  • Add some spice. Add some heat to this dish with a sprinkle of cayenne pepper, red pepper flakes, or a drizzle of your favorite hot sauce or Sriracha with the oil on these Cauliflower Steaks with Za'atar.
  • Substitute other vegetables. Cauliflower isn't the only veggie that works here. Try this recipe with steaks made from cabbage or sliced eggplant for a different taste and texture.
  • Add marinara. You might like to try this dish with a light coating of marinara sauce on the cauliflower steaks. The seasonings are really complemented by this sweet, slightly acidic sauce.

How to Store

You can store these Cauliflower Steaks with Za'atar in an airtight container in the refrigerator for up to 5 days. Reheat them in the oven to keep them crunchy, but you can also warm them in the microwave.

Nutrition

Calories: 261kcal | Carbohydrates: 21g | Protein: 9g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Sodium: 571mg | Potassium: 1016mg | Fiber: 10g | Sugar: 6g | Vitamin C: 140mg | Calcium: 116mg | Iron: 2mg

Creamy Lemon Spaghetti

· 26 Comments

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

Lemon Spaghetti in the skillet

If you love your pasta full of perfect seasoning and complementary flavors, then this Creamy Lemon Spaghetti is for you. Fresh herbs and spinach cooked with lots of garlic and lemon, this dish gives your mouth lots of things to smile about. The al dente pasta is cooked in coconut milk and lemony broth, infusing it with these amazing flavors.

Creamy Lemon Spaghetti is very nutritious and satisfying. The spinach and garlic offer vitamins and nutrients, while the pasta and coconut milk are great for satiation. This is also a one-pot meal! Having to cook the spaghetti separately is an added step that we don't always have time for, so this recipe does it all in one pot for easy prep and clean-up. There's also the added bonus of even more flavor in the pasta. Let's take a look at the main ingredients.

Video Tutorial

What you'll need

  • Spaghetti. Or any other pasta of choice. Angel hair, fettuccine, or even penne would work here.
  • Veggie Broth. If you use low-sodium broth, you may need to add some extra salt. Mine is fully seasoned, so I did not add any extra salt. I used Better Than Bouillon, No Chicken Base to make my broth.
  • Coconut Milk. Full-fat coconut milk would work best here. If you are not a fan, you can use extra creamy (or regular) oat milk instead.
  • Olive Oil. Or any other oil of choice.
  • Garlic. We are using a lot of garlic here because it complements this dish nicely.
  • Lemon. We'll need lemon juice and lemon zest.
  • Spinach. I prefer using fresh baby spinach.
  • Parsley. Use fresh basil instead, if desired.
  • Red Pepper Flakes. For a touch of heat.

How to make this Lemon Spaghetti

1. In a large pot, combine the garlic and olive oil and bring them to a gentle simmer. Cook them for about 3-4 minutes, until the garlic has softened and just started to brown.

frying garlic in olive oil

2. Add the veggie broth to the garlic and bring it to a boil.

adding broth to the garlic

3. Now add the spaghetti, coconut milk, and lemon juice. Stir everything nicely, cover with a lid, and cook for about 12 minutes, stirring occasionally.

adding coconut milk and pasta to the pot

4. At this point, add the spinach and cook for 1 more minute, until it wilts.

adding spinach to the pasta

5. Finally, add the lemon zest, red pepper flakes, and parsley (some salt may be needed). Stir and serve.

Creamy Lemon Spaghetti close up shot

Pro Tips

  • Use full-fat coconut milk. For the creamiest version of this spaghetti dish, use full-fat coconut milk or extra creamy oat milk. The richness of these milks will make your Creamy Lemon Spaghetti deliciously smooth.
  • Check your salt. Since different broths use different amounts of salt, it's important to check yours to see if more salt should be added or if it's enough. You don't want to skimp on the flavor nor over-salt your spaghetti.
  • Slice your garlic cloves. This recipe uses a lot of garlic because the flavors go so well with it. Slicing the cloves instead of mincing makes it easier for them to get soft and brown, letting off more aroma and taste when you serve this.

How to Store Leftover Pasta

The best way to store any leftover Creamy Lemon Spaghetti is by placing it in an airtight container and refrigerating it. This dish will stay fresh for up to 4 days. To reheat it, just place the pasta in a microwave-safe bowl and heat for a few minutes. Or you could warm it back up on the stovetop, with a little coconut milk to add creaminess if the spaghetti has absorbed a lot of the sauce.

What to Serve this dish with

  • Buttered baguette. This spaghetti tastes delicious with a crusty sliced baguette smothered in plant-based butter.
  • With soup or salad. A side salad or a bowl of soup would taste great with this meal. Try this Amazing Lentil Chili.
  • Add some protein. To add some protein to the table, you can serve this with tofu, edamame, or your favorite beans.
  • With a side of vegetables. Combine this with a veggie dish like Garlic Roasted Okra or Roasted Cabbage Steaks for a delicious and nutritious meal.
Lemon Spaghetti in a white plate

This Creamy Lemon Spaghetti is so tasty and delicious, but also easy to make and convenient when you want something good and quick. I love this flavorful recipe and hope you enjoy it as well!

You'll also enjoy these tasty pasta recipes:

Creamy Lemon Spaghetti

This Creamy Lemon Spaghetti is full of delicious garlicky lemon flavor. With just a touch of heat, this pasta dish is perfectly seasoned and absolutely scrumptious.
4.82 from 37 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 707kcal
Author: Tania Sheff

Ingredients

  • 1 tbsp. olive oil
  • 5 garlic cloves, thinly sliced
  • 4 cups vegetable broth
  • 1 lb. spaghetti or other pasta
  • 2 cups full-fat coconut milk
  • 2 tbsp. lemon juice
  • 6 oz. baby spinach
  • 2 tsp. lemon zest
  • ¼ tsp. red pepper flakes
  • ¼ cup chopped parsley

Instructions

  • In a large pot, combine the garlic and olive oil and bring them to a gentle simmer. Cook them for about 3-4 minutes, until the garlic has softened and just started to brown.
  • Add the veggie broth to the garlic and bring it to a boil.
  • Now add the spaghetti, coconut milk, and lemon juice. Stir everything nicely, cover with a lid, and cook for about 12 minutes, stirring occasionally.
  • At this point, add the spinach and cook for 1 more minute, until it wilts.
  • Finally, add the lemon zest, red pepper flakes, and parsley (some salt may be needed). Stir and serve.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Pro Tips

  • Use full-fat coconut milk. For the creamiest version of this spaghetti dish, use full-fat coconut milk or extra creamy oat milk. The richness of these milks will make your Creamy Lemon Spaghetti deliciously smooth.
  • Check your salt. Since different broths use different amounts of salt, it's important to check yours to see if more salt should be added or if it's enough. You don't want to skimp on the flavor nor over-salt your spaghetti.
  • Slice your garlic cloves. This recipe uses a lot of garlic because the flavors go so well with it. Slicing the cloves instead of mincing makes it easier for them to get soft and brown, letting off more aroma and taste when you serve this.

How to Store Leftover Pasta

The best way to store any leftover Creamy Lemon Spaghetti is by placing it in an airtight container and refrigerating it. This dish will stay fresh for up to 4 days. To reheat it, just place the pasta in a microwave-safe bowl and heat for a few minutes. Or you could warm it back up on the stovetop, with a little coconut milk to add creaminess if the spaghetti has absorbed a lot of the sauce.

Nutrition

Calories: 707kcal | Carbohydrates: 95g | Protein: 19g | Fat: 30g | Saturated Fat: 22g | Sodium: 1001mg | Potassium: 754mg | Fiber: 5g | Sugar: 6g | Vitamin A: 4579IU | Vitamin C: 20mg | Calcium: 96mg | Iron: 6mg

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

Oven Roasted Zucchini Recipe

· Leave a Comment

This Oven Roasted Zucchini Recipe is healthy, flavorful, and a great way to enjoy this mild veggie. This delicious side dish will be a family favorite.

Roasted Zucchini Recipe on a white plate

If zucchini is not one of your favorite vegetables, this Oven Roasted Zucchini recipe is going to change your mind. These zucchini sticks are healthy and so scrumptious. They're covered in a spiced oil blend that adds lots of great taste and also helps the outer layer brown up nicely in the oven.

I've included instructions on how to cook these in the air fryer because this method is very popular. But the oven works just as well and you'll find that this simple recipe is great as a snack or side dish for other main meals. Let's take a look at the ingredients you'll be using to make this delicious Oven Roasted Zucchini.

Video Tutorial

What you'll need

  • Zucchini. Yellow squash can be used instead, if desired.
  • Olive Oil. Or any other oil of choice.
  • Spices. Garlic powder, paprika, and salt.

How to make Oven Roasted Zucchini

1. Wash the zucchini and trim off the ends, leaving the peels on. Cut the zucchini in half, then cut them in half lengthwise, and finally them into ½-inch sticks. Depending on the size, you should have 12-16 pieces.

cutting zucchini into sticks

2. Arrange the zucchini sticks on a baking tray.

zucchini pieces on a baking sheet

3. In a small bowl, mix together the paprika, garlic powder, salt, and olive oil.

making spiced oil

4. With a kitchen brush, brush the zucchini pieces with the spiced oil.

brushing spiced oil onto zucchini

5. For oven: Bake at 425℉ (220°C) for about 25-30 minutes. Broil for 2-3 minutes.
For Air Fryer: Air fry at 400°F (200°C) for 15 minutes.

baking the zucchini
Roasted Zucchini Recipe on a baking tray

Tips for the best Oven Roasted Zucchini

  • Cut the zucchini uniformly. In order for the zucchini sticks to roast evenly, cut them to a uniform size. Thicker pieces will cook more slowly and thinner ones can burn, so try for about a ½ inch thick.
  • Pre-mix the spices. Doing this rather than sprinkling them on will give the zucchini a more even coating of each spice so you get all the flavors in each and every bite. They'll also stick better when combined with the oil.
  • Brush the spiced oil on. A brush works really well when applying the spiced oil. This will give each zucchini full coverage and will create less mess than spooning it on or sprinkling each ingredient over them.
  • Broil when oven cooking this zucchini. The broil setting will send heat down from the top of the oven, helping the zucchini to get a touch of beautiful char the end of the cooking process. Don't skip this step!

Add-ins and Substitutes

  • Bread them. You can mix Panko breadcrumbs with a little oil and a little salt and sprinkle it right on top.
  • Add different spices. You can make this recipe with seasonings like herbs de Provence, onion powder, chili powder, thyme, cayenne pepper, and Italian seasoning.
  • Top them with vegan cheese. Top them with shredded vegan cheese before broiling so it can melt over the top in a delicious layer. You can also sprinkle nutritional yeast on top for a nutty, cheesy flavor.
  • Air fry them. Though this recipe is for oven roasting, an air fryer can also give you a crisp fry-like texture that is delicious. Just preheat it to 400°F and arrange the zucchini in one layer in the basket before frying for 15 minutes.

How to Store

Store any leftover Oven Roasted Zucchini in an airtight container in the fridge once they have cooled. They should be eaten within 2-3 days. You can also freeze them in a ziplock bag for up to 10 months. To reheat them, allow the zucchini to thaw and then bake them in the oven until warmed through.

What to Serve with it

Roasted Zucchini Recipe close up shot

This Oven Roasted Zucchini Recipe is a great dish to serve to hesitant veggie eaters and will make a tasty and healthy alternative to other snacks and sides. It has so much delicious flavor and is so simple, I'm sure you'll want to make it again and again. Enjoy!

More vegan zucchini recipes:

Oven Roasted Zucchini Recipe

This Oven Roasted Zucchini Recipe is healthy, flavorful, and a great way to enjoy this mild veggie. This delicious side dish will be a family favorite.
5 from 1 vote
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 2 servings
Calories: 86kcal
Author: Tania Sheff

Ingredients

  • 1 medium zucchini
  • 1 tbsp. olive oil
  • ½ tsp. garlic powder
  • ½ tsp. paprika
  • ¼ tsp. salt or to taste

Instructions

  • Wash the zucchini and trim off the ends, leaving the peels on. Cut the zucchini in half, then cut them in half lengthwise, and finally them into ½-inch sticks. Depending on the size, you should have 12-16 pieces.
  • Arrange the zucchini sticks on a baking tray.
  • In a small bowl, mix together the paprika, garlic powder, salt, and olive oil.
  • With a kitchen brush, brush the zucchini pieces with the spiced oil.
  • For oven: Bake at 425℉ (220°C) for about 25-30 minutes. Broil for 2-3 minutes.For Air Fryer: Air fry at 400°F (200°C) for 15 minutes.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Tips for the best Oven Roasted Zucchini

  • Cut the zucchini uniformly. In order for the zucchini sticks to roast evenly, cut them to a uniform size. Thicker pieces will cook more slowly and thinner ones can burn, so try for about a ½ inch thick.
  • Pre-mix the spices. Doing this rather than sprinkling them on will give the zucchini a more even coating of each spice so you get all the flavors in each and every bite. They'll also stick better when combined with the oil.
  • Brush the spiced oil on. A brush works really well when applying the spiced oil. This will give each zucchini full coverage and will create less mess than spooning it on or sprinkling each ingredient over them.
  • Broil when oven cooking this zucchini. The broil setting will send heat down from the top of the oven, helping the zucchini to get a touch of beautiful char the end of the cooking process. Don't skip this step!

How to Store

Store any leftover Oven Roasted Zucchini in an airtight container in the fridge once they have cooled. They should be eaten within 2-3 days. You can also freeze them in a ziplock bag for up to 10 months. To reheat them, allow the zucchini to thaw and then bake them in the oven until warmed through.

Nutrition

Calories: 86kcal | Carbohydrates: 4g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 248mg | Potassium: 273mg | Fiber: 1g | Sugar: 3g | Vitamin A: 235IU | Vitamin C: 19mg | Calcium: 17mg | Iron: 1mg

Creamy Zucchini Pasta

· 2 Comments

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

Creamy Zucchini Pasta on a plate

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

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

Video Tutorial

What you'll need

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

How to make it

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

cooking the pasta

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

cooking zucchini

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

adding tomatoes to zucchini

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

adding coconut milk to zucchini

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

adding pasta to zucchini
Creamy Zucchini Pasta in the skillet

Helpful tips

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

Recipe variations

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

How to store and reheat

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

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

Creamy Zucchini Pasta on a plate with a fork

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

More tasty vegan pasta recipes:

Creamy Zucchini Pasta

The flavor of this Creamy Zucchini Pasta is delicious and simple to make. Using coconut milk as a base, the sweetness paired with tomatoes and zucchini creates a wonderful flavor combination.
5 from 4 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 Black Bean Taquitos

· 4 Comments

These Vegan Black Bean Taquitos are so tasty! This healthy spin on a Mexican favorite is full of beans, vegetables, spices, and lime juice, and the tortillas are baked to golden perfection.

Holding a Black Bean Taquito in hand

These Vegan Black Bean Taquitos are based on a popular Mexican dish where a tortilla is filled with meat or beans, rolled up, and then fried. But in this version made with black beans, the taquito is baked to make it healthier. You still get the deliciously crisp outside, but without all the excess oil.

This dish is also healthy because the bean filling packs in lots of protein and fiber. Made with veggies, spices, and plant butter, it's got tons of flavor, too. The addition of tangy lime juice is just the thing. You're going to love this simple recipe that works for light meals or family-style dining. These Vegan Black Bean Taquitos also make super convenient hand-held snacks that the entire family will enjoy. Now let's look at the ingredients you'll be using to make them.

Video Tutorial

What you'll need

  • Black Beans. You can also use pinto or kidney beans if you like.
  • Garlic. Minced fresh cloves.
  • Onion. For extra texture and flavor.
  • Veggie Broth.  I use Better Than Bouillon, No Chicken Base to make my broth.
  • Plant Butter. Any brand you like.
  • Lime Juice. Or lemon juice.
  • Cilantro.
  • Spices. Paprika, cumin, salt, and black pepper.
  • Tortillas. Flour or corn. I prefer flour tortillas.

How to Make these Vegan Black Bean Taquitos

1. In a medium saucepan, simmer the beans, garlic, onions, veggie stock, paprika, cumin, salt, and pepper for 15 minutes, until the onion has softened and the liquid has almost evaporated.

Cooking black beans

2. Add the lime juice, plant butter, and cilantro to the pan. Then mash it all together using a potato masher.

mashing black beans

3. On a flat surface, place the tortillas and then fill them with the bean mixture. Dividing it evenly between the 12 tortillas means about 3 tablespoons of filling each. Now roll the tortillas up tightly and lay them with the seam side down so they don't unroll.

rolling the taqitos

4. Line a baking sheet with a silicone mat or parchment paper, and then spread about 2 tablespoons of oil over it evenly. Place the Vegan Black Bean Taquitos on the baking sheet, seam side down, with about ½ inch between each one.

greasing the baking tray
placing the taquitos on a baking tray

5. Brush a light layer of oil onto each taquito with a pastry brush. Then bake them at 400°F for 20-25 minutes, or until golden brown.

brushing the taquitos with oil
Black Bean Taquitos on a plate with vegetable salsa on a background

Tips for the best Vegan Black Bean Taquitos

  • Use soft beans. The more tender the beans, the easier they will be to mash. Using canned beans is great, or you can cook your own from dried beans. Just be sure to make them tender.
  • Use fresh ingredients. Since this is a simple dish, you want to give it the best flavors. Using fresh cilantro, garlic cloves, and freshly squeezed lime juice will make this recipe absolutely delicious.
  • Don't overfill the taquitos. You want to be able to roll your taquitos up without ripping the tortilla. About 3 tablespoons' worth of filling should do it. Any more and you may not be able to keep them closed.
  • Leave space between them on the baking pan. By not crowding the baking pan, you let more air circulate around the taquitos so they will cook evenly and also brown on all sides.

Add-ins and Substitutes

  • Substitute corn tortillas. For gluten-free taquitos, use corn tortillas. To soften them, wrap them in a damp paper towel and then plastic wrap. Microwave for about a minute, until they are warm and flexible. Then fill and carefully roll them up.
  • Use garlic powder. If you haven't got fresh garlic, you can also make these Vegan Black Bean Taquitos with garlic powder. You'll need about ½ teaspoon as a substitute.
  • Make them spicy. Add chopped jalapenos, chili powder, red pepper flakes, or Sriracha to the filling of your taquitos for a little heat.
  • Add toppings. Melt some vegan cheese on top or cool them off with some plant-based plain yogurt or sour cream. Try chopped olives, jalapenos, or tomatoes as well.

How to Store

These Vegan Black Bean Taquitos can be stored in the fridge for up to 5 days in an airtight container. You can also freeze them (once they have cooled) on a sheet pan for an hour or two, them transfer them to a freezer safe ziplock bag. They will last for up to 6 months. To reheat, just thaw them in the fridge, then place the taquitos on a baking pan in a 300°F oven for about 15 minutes until warm.

What to Serve with it

Black Bean Taquitos close up shot

These Vegan Black Bean Taquitos are a delicious and easy recipe to make for your family. I hope they love the flavors and textures of this baked Mexican-inspired dish as much as mine does.

More tasty vegan recipes:

Vegan Black Bean Taquitos

These Vegan Black Bean Taquitos are so tasty! This healthy spin on a Mexican favorite is full of beans, vegetables, spices, and lime juice, and the tortillas are baked to golden perfection.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 12 taquitos
Calories: 185kcal
Author: Tania Sheff

Ingredients

  • 2 cans (14 oz. each) black beans, drained and rinsed
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 tsp. paprika
  • ½ tsp. cumin powder
  • ¼ tsp. salt or to taste
  • ¼ tsp. pepper or to taste
  • 1 cup vegetable broth
  • 1 ½ tbsp. lime juice
  • ¼ cup cilantro, chopped
  • 1 tbsp. plant butter
  • 2 tbsp. olive oil
  • 12 6-inch flour tortillas

Instructions

  • In a medium saucepan, simmer the beans, garlic, onions, veggie stock, paprika, cumin, salt, and pepper for 15 minutes, until the onion has softened and the liquid has almost evaporated.
  • Add the lime juice, plant butter, and cilantro to the pan. Then mash it all together using a potato masher.
  • On a flat surface, place the tortillas and then fill them with the bean mixture. Dividing it evenly between the 12 tortillas means about 3 tablespoons of filling each. Now roll the tortillas up tightly and lay them with the seam side down so they don't unroll.
  • Line a baking sheet with a silicone mat or parchment paper, and then spread about 2 tablespoons of oil over it evenly. Place the Vegan Black Bean Taquitos on the baking sheet, seam side down, with about ½ inch between each one.
  • Brush a light layer of oil onto each taquito with a pastry brush. Then bake them at 400°F for 20-25 minutes, or until golden brown.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Tips for the best Vegan Black Bean Taquitos

  • Use soft beans. The more tender the beans, the easier they will be to mash. Using canned beans is great, or you can cook your own from dried beans. Just be sure to make them tender.
  • Use fresh ingredients. Since this is a simple dish, you want to give it the best flavors. Using fresh cilantro, garlic cloves, and freshly squeezed lime juice will make this recipe absolutely delicious.
  • Don't overfill the taquitos. You want to be able to roll your taquitos up without ripping the tortilla. About 3 tablespoons' worth of filling should do it. Any more and you may not be able to keep them closed.
  • Leave space between them on the baking pan. By not crowding the baking pan, you let more air circulate around the taquitos so they will cook evenly and also brown on all sides.

How to Store

These Vegan Black Bean Taquitos can be stored in the fridge for up to 5 days in an airtight container. You can also freeze them (once they have cooled) on a sheet pan for an hour or two, them transfer them to a freezer safe ziplock bag. They will last for up to 6 months. To reheat, just thaw them in the fridge, then place the taquitos on a baking pan in a 300°F oven for about 15 minutes until warm.

Nutrition

Calories: 185kcal | Carbohydrates: 26g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 3mg | Sodium: 348mg | Potassium: 212mg | Fiber: 5g | Sugar: 2g | Vitamin A: 115IU | Vitamin C: 2mg | Calcium: 62mg | Iron: 2mg

Easy Three Bean Salad (Vegan)

· 2 Comments

This Easy Three Bean Salad is a delicious and simple vegan side dish that doubles as a topping or makes a great afternoon snack. Filling and colorful, it's perfect for any occasion.

Easy Three Bean Salad in a bowl

You're going to love this Easy Three Bean Salad. It has a scrumptious mix of tender beans and crunchy veggies. They're tossed in a flavorful homemade vinaigrette dressing with fresh parsley. This salad is the perfect thing to bring to potlucks, parties, and summer barbecues because it's tasty, simple, and looks gorgeous.

With lots of protein and fiber thanks to the beans and vegetables, this is also a very filling and healthy option. It's gluten-free, plant-based, and generally allergy-friendly, so you can feel confident serving it to guests. I love the versatility here, too, because you can make substitutions and tweak things to make it just right for your meal. Let's look at the ingredients you'll be using to make this Easy Three Bean Salad.

Video Tutorial

What you'll need

  • Beans. I used kidney, cannellini, and black beans for this recipe, but you can use whatever beans you like.
  • Onion and Celery. These add a delicious crunch and a pop of flavor.
  • Parsley. Fresh herbs are best. If you have no parsley, you can substitute cilantro instead.
  • Dressing. This is a mixture of apple cider vinegar, olive oil, garlic, cumin, salt, and a pinch of cayenne.

How to make this bean salad

1. Prepare the vegetables. Dice the onions, celery, and parsley. Set them aside. Rinse the cooked and cooled beans and set them aside as well.

prepping the veggies and beans

2. Make the dressing. Add the apple cider vinegar, olive oil, minced garlic, cumin, salt, and cayenne pepper to a small mason jar. Shake well to fully incorporate the ingredients.

making the dressing for the salad

3. Assemble the Three Bean Salad. Place the beans into a large bowl and add the chopped celery, onions, and parsley. Now drizzle the dressing on top and toss well until everything is coated. Serve.

adding the dressing to the salad
Easy Three Bean Salad close up shot

Tips for the best Easy Three Bean Salad

  • Use dried beans. You can use either canned or dried beans that you cooked yourself for this recipe, but dried beans let you control the texture and salt level. Also, canned sometimes have a metallic taste.
  • Soak the onion. If you don't want a very strong onion taste in your Easy Three Bean Salad, soak the onion in water first. This will take away a lot of its most pungent flavor, making it less overwhelming.
  • Rinse beans thoroughly. Make sure you rinse your beans thoroughly to get rid of the sliminess that comes with cooking and canning beans. Rinse and drain until the beans are no longer slick.
  • Cool the beans completely. As some ingredients will be negatively affected by heat, it's important to let the beans (if you've cooked them yourself) cool completely before adding them to the salad.

Add-ins and Substitutes

  • Substitute different beans. You can also make this salad with cooked green beans or chickpeas. For a lower carb or keto option, you can make it with black soybeans or lima beans.
  • Add more vegetables. Make this Easy Three Bean Salad with more vegetables, such as carrots, tomatoes, bell peppers, olives, corn, and cucumbers.
  • Substitute another dressing. Besides this homemade dressing, you can also use others, including the balsamic dressing in this Tomato Avocado Salad or whatever your favorite is.
  • Add more herbs. Add fresh herbs such as rosemary, mint, cilantro, or basil for even more flavor.

How to Store

Store any leftover Easy Three Bean Salad in an airtight container in the refrigerator. It will last for 3-5 days, but keep in mind that the longer the beans and vegetables sit in the dressing, the softer they will become. So try to eat this salad soon after making it for the best flavor and texture.

What to Serve with it

Easy Three Bean Salad in a white bowl

This Easy Three Bean Salad has amazing flavor and texture, and it's really easy to make. Enjoy it as a side dish, snack, or topping, or bring it to your next get-together with friends. They'll love it!

More tasty vegan recipes:

Easy Three Bean Salad

This Easy Three Bean Salad is a delicious and simple vegan side dish that doubles as a topping or makes a great afternoon snack. Filling and colorful, it's perfect for any occasion.
5 from 1 vote
Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 243kcal
Author: Tania Sheff

Ingredients

  • 15 oz. canned kidney beans
  • 15 oz. canned black beans
  • 15 oz. canned cannellini beans
  • 1 medium celery rib
  • 1 small onion
  • 1 small bunch of parsley

For the dressing

  • 3 tbsp. olive oil
  • 1 tbsp. apple cider vinegar
  • ½ tsp. salt
  • ½ tsp. cumin powder
  • 2 garlic cloves, minced
  • a pinch of cayenne optional

Instructions

  • Prepare the vegetables. Dice the onions, celery, and parsley. Set them aside. Rinse the cooked and cooled beans and set them aside as well.
  • Make the dressing. Add the apple cider vinegar, olive oil, minced garlic, cumin, salt, and cayenne pepper to a small mason jar. Shake well to fully incorporate the ingredients.
  • Assemble the Three Bean Salad. Place the beans into a large bowl and add the chopped celery, onions, and parsley. Now drizzle the dressing on top and toss well until everything is coated. Serve.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Substitute different beans. You can also make this salad with cooked green beans or chickpeas. For a lower carb or keto option, you can make it with black soybeans or lima beans.
  • Add more vegetables. Make this Easy Three Bean Salad with more vegetables, such as carrots, tomatoes, bell peppers, olives, corn, and cucumbers.
  • Substitute another dressing. Besides this homemade dressing, you can also use others, including the balsamic dressing in this Tomato Avocado Salad or whatever your favorite is.
  • Add more herbs. Add fresh herbs such as rosemary, mint, cilantro, or basil for even more flavor.

How to Store

Store any leftover Easy Three Bean Salad in an airtight container in the refrigerator. It will last for 3-5 days, but keep in mind that the longer the beans and vegetables sit in the dressing, the softer they will become. So try to eat this salad soon after making it for the best flavor and texture.

Nutrition

Calories: 243kcal | Carbohydrates: 33g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 436mg | Potassium: 627mg | Fiber: 10g | Sugar: 1g | Vitamin A: 36IU | Vitamin C: 4mg | Calcium: 81mg | Iron: 4mg

Grilled Eggplant

· Leave a Comment

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

Grilled Eggplant on a plate with veggies on the background

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

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

Video Tutorial

What you'll need

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

How to make it

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

sling the eggplant

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

making the balsamic dressing

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

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

placing the eggplant on the grill pan

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

flipping the eggplant

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

plating the Grilled Eggplant
drizzling the balsamic vinegar over the eggplant

Tips for the best Grilled Eggplant

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

Add-ins and Substitutes

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

How to Store

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

How to Serve it

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

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

More tasty vegan recipes to try:

Grilled Eggplant

This Grilled Eggplant is simple yet so delicious. Lightly charred and drizzled with homemade balsamic dressing, this elegant dish can be served as an appetizer or part of the main course.
5 from 4 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

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

Vegan Greek Salad with vegetables on the background

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

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

Video Tutorial

What you'll need

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

The Dressing Ingredients

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

How to make it

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

making the dressing

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

adding the dressing to the sald

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

placing vegan feta cheese on top of the Greek salad

Tips for the best Vegan Greek Salad

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

Add-ins and Substitutes

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

How to Store

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

What to Serve with it

Vegan Greek Salad close up shot

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

More tasty vegan salad recipes:

Vegan Greek Salad

This Vegan Greek Salad is made with fresh vegetables, kalamata olives, vegan feta cheese, and a homemade tangy Greek dressing. It's easy to make, but packs lots of flavor into every delicious bite.
5 from 4 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

Roasted Curried Cauliflower

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

Roasted Curried Cauliflower on a baking tray

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

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

Video Tutorial

What you'll need

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

How to make it

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

mixing cauliflower with spices

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

roasting the cauliflower
Roasted Curried Cauliflower on a plate

Tips for the best Roasted Curried Cauliflower

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

Add-ins and Substitutes

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

How to Store

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

How to Serve it

Roasted Curried Cauliflower on a plate with lemon wedge

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

More tasty vegan cauliflower recipes:

Roasted Curried Cauliflower

This Roasted Curried Cauliflower is so tasty with just the right amount of spice. Cooked in the oven until tender, it makes a delicious side dish or addition to salads, pastas, and more.
5 from 4 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 128kcal
Author: Tania Sheff

Ingredients

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

Instructions

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

Notes

Tips for the best Roasted Curried Cauliflower

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

How to Store

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

Nutrition

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