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Baked Potato Breakfast Hash

· 2 Comments

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

Baked Potato Breakfast Hash on a plate

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

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

Video Tutorial

What you'll need

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

For the optional Tahini Dressing:

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

How to make it

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

potatoes on a tray

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

seasoning the vegetables

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

making tahini dressing

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

Baked Potato Breakfast Hash on a spatula

Tips for the best Baked Potato Breakfast Hash

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

Add-ins and Substitutes

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

How to Store

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

What to Serve with it

pouring tahini sauce onto Baked Potato Breakfast Hash

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

More tasty vegan recipes to try:

Baked Potato Breakfast Hash

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

Ingredients

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

For the optional Tahini Sauce

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

Instructions

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

Notes

Add-ins and Substitutes

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

How to Store

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

Nutrition

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

Quick Vegan Cabbage

· Leave a Comment

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

Quick Vegan Cabbage on a plate

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

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

Video Tutorial

What you'll need

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

How to make it

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

cooking onions and carrots

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

adding cabbage

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

adding seasonings and dill
Quick Vegan Cabbage in the skillet

Tips for the best Quick Vegan Cabbage

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

Add-ins and Substitutes

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

How to Store

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

What to Serve with it

Quick Vegan Cabbage on the plate with carrots on the background

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

More tasty cabbage recipes:

Quick Vegan Cabbage

This Quick Vegan Cabbage is so simple and tasty. It's tangy and sweet with a satisfying texture that makes it a great main dish or side.
No ratings yet
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 137kcal
Author: Tania Sheff

Ingredients

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

Instructions

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

Notes

Add-ins and Substitutes

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

How to Store

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

Nutrition

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

Red Thai Curry Vegetable Stew

· Leave a Comment

This Red Thai Curry Vegetable Stew is thick, packed with veggies, and so satisfying. The spicy coconut milk broth is flavorful and delicious.

Red Thai Curry Vegetable Stew on a laddle

On a cold night, this Red Thai Curry Vegetable Stew will warm you up. It's hot and thick, with tons of vegetables inside a coconut milk and curry broth. The dish smells amazing as the garlic and ginger simmer, and the seasonings bring out the umami flavor.

This is an easy recipe to make and it's full of fiber, vitamins, and minerals. This is a great way to increase the amount of vegetables in your diet as this stew is versatile enough for you to add and sub in as you like. It's a breeze to make with whatever is in your refrigerator crisper, so have fun with it. You can also adjust the heat level if you love spicy, or maybe not so much. Let's look at what ingredients you'll be using for this Red Thai Curry Vegetable Stew recipe.

Video Tutorial

What you'll need

  • Garlic and Ginger. These are the aromatics.
  • Oil. Grapeseed, avocado, or coconut oil would work nicely here.
  • Vegetables. I used a combination of zucchini, mushrooms, bell pepper, and snap peas.
  • Red Thai Curry Paste. You can find it at any large grocery store in the ethnic foods section.
  • Coconut Milk. Unsweetened canned coconut milk, please.
  • Scallions. Or cilantro.
  • Seasonings. Soy sauce, lime juice, salt, and brown sugar.

How to make this Red Thai Curry Vegetable Stew

1. To a large skillet, add the oil, garlic, and ginger. Cook for 30 seconds.

cooking garlic with ginger

2. Now add the vegetables and cook for about 5 minutes, until they start to soften.

cooking the veggies

3. At this point, add the red Thai curry paste and coconut milk. Bring to a boil, reduce the heat to low, and simmer for about 7-8 minutes, or until the vegetables get to the desired doneness.

adding curry paste and coconut milk

4. Finally, add the scallions, soy sauce, lime juice, brown sugar, and salt. Stir and cook for another minute. Serve over rice or rice noodles. Enjoy!

adding the rest of the ingredients
Red Thai Curry Vegetable Stew in a skillet

Helpful Tips

  • Choose high quality vegetables. Look for firm and unblemished veggies that are at peak ripeness. Avoid any with bruises, slimy surfaces, or soft spots.
  • Use unsweetened coconut milk. This ingredient is usually found in a can. The tetra paks or coconut milk used for coffee are often sweetened, which would cover the savory flavor of our stew.
  • Soften the vegetables. Don't rush the veggies because you want them to be nice and soft for this stew. Let them simmer until they lose their crunchiness.
  • Serve immediately. Don't let this Red Thai Curry Vegetable Stew sit too long as the veggie will get softer than you like. Serve once the cooking is done for the best texture and flavor.

Add-ins and Substitutes

  • Substitute other vegetables. You can also make this with other great veggies, such as onions, broccoli, green beans, asparagus, kale, carrots, bok choy, and cauliflower.
  • Add protein. Toss in cubed tofu, tempeh, or protein-rich grains like quinoa to make this Red Thai Curry Vegetable Stew more satiating.
  • Change the heat level. This stew may be hot enough for you, or you may want to up the spice level. Add red pepper flakes or cayenne pepper for even more heat.
  • Make it gluten free. The only switch that you need to make for a gluten free vegetables stew is trade the soy sauce for a gluten free one, or use tamari sauce.

How to Store

Store this Red Thai Curry Vegetable Stew in an airtight container when it has cooled. It can stay in the fridge for up to 5 days. Reheat it on the stovetop or in the microwave until warmed through.

What to Serve with it

Red Thai Curry Vegetable Stew on a plate with rice on the rice

I hope you love this Red Thai Curry Vegetable Stew as much as I do. It's filling, flavorful, and packed with healthy veggies. It makes a quick and easy meal whenever you need one.

More vegan veggie-filled dishes:

Red Thai Curry Vegetable Stew

This Red Thai Curry Vegetable Stew is thick, packed with veggies, and so satisfying. The spicy coconut milk broth is flavorful and delicious.
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Thai
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 280kcal
Author: Tania Sheff

Ingredients

  • 1 tbsp. grapeseed oil or other oil of choice
  • 2 medium garlic cloves, minced
  • 1 tsp. grated ginger
  • 1 medium zucchini, sliced into half circles
  • 1 large bell pepper, sliced into sticks
  • 4 oz. mushrooms, sliced
  • 4 oz. sugar snow peas, ends trimmed
  • 2 tbsp. red Thai curry paste
  • 1 can full-fat coconut milk unsweetened
  • 1 tbsp. soy sauce
  • 1 tbsp. lime juice
  • 1 ½ tsp. brown sugar
  • ½ tsp. sea salt
  • ⅓ cup sliced scallions

Instructions

  • To a large skillet, add the oil, garlic, and ginger. Cook for 30 seconds.
  • Now add the vegetables and cook for about 5 minutes, until they start to soften.
  • At this point, add the red Thai curry paste and coconut milk. Bring to a boil, reduce the heat to low, and simmer for about 7-8 minutes, or until the vegetables get to the desired doneness.
  • Finally, add the scallions, soy sauce, lime juice, brown sugar, and salt. Stir and cook for another minute. Serve over rice or rice noodles. Enjoy!
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Substitute other vegetables. You can also make this with other great veggies, such as onions, broccoli, green beans, asparagus, kale, carrots, bok choy, and cauliflower.
  • Add protein. Toss in cubed tofu, tempeh, or protein-rich grains like quinoa to make this Red Thai Curry Vegetable Stew more satiating.
  • Change the heat level. This stew may be hot enough for you, or you may want to up the spice level. Add red pepper flakes or cayenne pepper for even more heat.
  • Make it gluten free. The only switch that you need to make for a gluten free vegetables stew is trade the soy sauce for a gluten free one, or use tamari sauce.

How to Store

Store this Red Thai Curry Vegetable Stew in an airtight container when it has cooled. It can stay in the fridge for up to 5 days. Reheat it on the stovetop or in the microwave until warmed through.

Nutrition

Calories: 280kcal | Carbohydrates: 13g | Protein: 5g | Fat: 25g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 467mg | Potassium: 597mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2856IU | Vitamin C: 82mg | Calcium: 57mg | Iron: 5mg

Air Fryer Eggplant

· Leave a Comment

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

Air Fryer Eggplant on a plate

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

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

Video Tutorial

What you'll need

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

How to make it

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

cutting the eggplant

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

mixing the eggplant with spices

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

air frying the eggplant
Air Fryer Eggplant on a wire rack

Tips for the best Air Fryer Eggplant

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

Add-ins and Substitutes

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

How to Store

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

What to Serve with it

Air Fryer Eggplant on a spatula

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

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

More tasty vegan eggplant recipes:

Air Fryer Eggplant

This Air Fryer Eggplant is so simple and easy to make, but it's also packed with flavor. It's a healthy side dish that tastes fried, but with none of the greasiness.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: 189kcal
Author: Tania Sheff

Ingredients

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

Instructions

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

Notes

Tips for the best Air Fryer Eggplant

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

How to Store

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

Nutrition

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

Eggplant Potato Patties

· 2 Comments

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

Eggplant Potato Patties on a plate

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

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

Video Tutorial

What you'll need

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

Batter

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

How to make it

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

cooking eggplant slices

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

making the batter

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

making the patty

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

dredging the patty

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

frying the Eggplant Potato Patties
Eggplant Potato Patties on the skillet

Tips for the best Eggplant Potato Patties

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

Add-ins and Substitutes

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

How to Store

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

How to Serve these Eggplant Potato Patties

Eggplant Potato Patties from the inside

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

More tasty vegan eggplant recipes:

Eggplant Potato Patties

These Eggplant Potato Patties are crispy on the outside and tender and creamy on the inside. Made with grilled eggplant, mashed potatoes, and Panko, these patties taste amazing.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4 patties
Calories: 221kcal
Author: Tania Sheff

Ingredients

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

For the batter

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

Instructions

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

Notes

Tips for the best Eggplant Potato Patties

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

How to Store

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

Nutrition

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

Vegan Banana Ice Cream

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

Vegan Banana Ice Cream on a board

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

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

Video Tutorial

What you'll need

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

How to make this Banana Ice Cream

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

blending frozen fruits

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

adding coconut cream

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

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

Tips for the best Vegan Banana Ice Cream

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

Add-ins and Substitutes

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

How to Store

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

What to Serve with it

Vegan Banana Ice Cream close up shot

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

More tasty vegan recipes:

Vegan Banana Ice Cream

This Vegan Banana Ice Cream is creamy and rich with the perfect blend of fruity sweetness. It's so easy, you'll want to make it again and again.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 124kcal
Author: Tania Sheff

Ingredients

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

Instructions

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

Notes

Add-ins and Substitutes

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

How to Store

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

Nutrition

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

Chipotle Pico De Gallo (Copycat Recipe)

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

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

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

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

Video Tutorial

What you'll need

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

How to make Pico De Gallo

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

chopped veggies in the bowl

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

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

Tips for the best Pico de Gallo

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

Add-ins and Substitutes

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

How to Store

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

What to Serve with it

Chipotle Pico de Gallo close up shot

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

More tasty vegan recipes:

Chipotle Pico de Gallo

This Chipotle Pico de Gallo (Copycat Recipe) tastes just as delicious as in the restaurant. And it's so easy to make, you must try it!
5 from 2 votes
Print Pin Rate
Course: Appetizer, Salad, Side Dish
Cuisine: Mexican
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 31kcal
Author: Tania Sheff

Ingredients

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

Instructions

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

Notes

Add-ins and Substitutes

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

How to Store

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

Nutrition

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

Quinoa Veggie Salad

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This Quinoa Veggie Salad is fresh and crisp, packed with healthy protein and tossed in a cilantro lime dressing. It's as simple as it is delicious.

Quinoa Veggie Salad in a white bowl

You're going to love this light and refreshing Quinoa Veggie Salad. Full of crisp and juicy vegetables, fluffy quinoa, and fresh chopped cilantro, it's got the most amazing flavor and texture. The citrusy dressing is made with fresh lime juice and earthy cumin. This combination is perfect for summer barbecues and light lunches at home or work.

This dish is filling without being too much. You can enjoy it on its own or use it as a starter for a larger meal. The quinoa adds protein, making it more satiating. And because this recipe is so versatile, you can add vegetables or more protein, or make substitutions to fit your preferences. It's quick, easy, and scrumptious. Let's look at the ingredients you'll be using in more detail.

Video Tutorial

What you'll need

  • Quinoa. Cook it, or use leftover quinoa.
  • Veggies. I used cucumbers, tomatoes, and avocado. Onion is also a great addition.
  • Herbs. Cilantro tastes best in this salad. Parsley and scallions would work, too.
  • Olive Oil. Or any other oil of choice.
  • Lime Juice. Or you can use vinegar.
  • Cumin Powder. Optional.
  • Salt & Pepper. To taste.

How to make this salad

1. Combine ½ cup of quinoa and 1 cup of water in a small pot. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes. Cool.

cooking quinoa

2. Add cooled quinoa together with the rest of the ingredients into a large mixing bowl. Mix well and serve immediately.

mixing the salad ingredients together
Quinoa Veggie Salad in a mixing bowl

Tips for the best Quinoa Veggie Salad

  • Use fresh ingredients. The flavors of your salad will be so much more intense and delicious if you use fresh ingredients like cilantro and freshly squeezed lime juice. Dried herbs and concentrate just aren't the same.
  • Cool your quinoa before adding it. Hot quinoa will cause your veggies to become lukewarm, so make sure the quinoa is sufficiently cooled before adding it in with the vegetables.
  • Dice everything to a uniform size. You don’t want one vegetable to overshadow another in this Quinoa Veggie Salad so cut everything to a similar size.
  • Pre-mix the dressing. Doing this will enable all the dressing ingredients to thoroughly combine so they are distributed evenly over the entire salad. It's not a necessity, but it helps.

Add-ins and Substitutes

  • Add other vegetables. Try this Quinoa Veggie Salad with vegetables like onion, bell pepper, shredded lettuce, carrots, or celery.
  • Substitute other grains. You can also make this salad recipe with grains other than quinoa, such as bulgur, wild rice, sorghum, or millet.
  • Add protein. Make this a more filling meal by adding black beans, chickpeas, or tofu to the mix.
  • Make it spicy. If you like your salads with a kick, add some jalapeños, red pepper flakes, or cayenne pepper to the salad. Adjust the heat level to your liking.

How to Store

Store any leftovers of this Quinoa Veggie Salad in an airtight container in the refrigerator for up to 4 days. However, it tastes best when eaten fresh. As it sits, the vegetables leach moisture and lose some of their crispness, so try to only make what you can consume in a day to two.

What to Serve with it

Quinoa Veggie Salad close up shot

I just know you're going to love this amazing Quinoa Veggie Salad. It's refreshing, filling, and so easy. It makes a great weekday lunch or dish for a backyard party. Try it on its own or with lots of other recipes. It's versatile enough to please even the pickiest eaters. Enjoy!

More tasty vegan salad recipes:

Quinoa Veggie Salad

This Quinoa Veggie Salad is fresh and crisp, packed with healthy protein and tossed in a cilantro lime dressing. It's as simple as it is delicious.
5 from 1 vote
Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2 servings
Calories: 469kcal
Author: Tania Sheff

Ingredients

  • ½ cup quinoa, uncooked
  • 1 cup water
  • 2 medium cucumber, cubed
  • 2 medium tomatoes, cubed
  • 1 large avocado, cubed
  • ¼ cup cilantro, chopped
  • 1 tbsp. lime juice
  • 1 ½ tbsp. olive oil
  • ½ tsp. cumin powder
  • ½ tsp. salt or to taste
  • ⅛ tsp. pepper or to taste

Instructions

  • Combine ½ cup of quinoa and 1 cup of water in a small pot. Bring to a boil, cover, reduce the heat, and simmer for 15 minutes. Cool.
  • Add cooled quinoa together with the rest of the ingredients into a large mixing bowl. Mix well and serve immediately.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Add other vegetables. Try this Quinoa Veggie Salad with vegetables like onion, bell pepper, shredded lettuce, carrots, or celery.
  • Substitute other grains. You can also make this salad recipe with grains other than quinoa, such as bulgur, wild rice, sorghum, or millet.
  • Add protein. Make this a more filling meal by adding black beans, chickpeas, or tofu to the mix.
  • Make it spicy. If you like your salads with a kick, add some jalapeños, red pepper flakes, or cayenne pepper to the salad. Adjust the heat level to your liking.

How to Store

Store any leftovers of this Quinoa Veggie Salad in an airtight container in the refrigerator for up to 4 days. However, it tastes best when eaten fresh. As it sits, the vegetables leach moisture and lose some of their crispness, so try to only make what you can consume in a day to two.

Nutrition

Calories: 469kcal | Carbohydrates: 46g | Protein: 11g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Sodium: 506mg | Potassium: 1337mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1478IU | Vitamin C: 36mg | Calcium: 92mg | Iron: 4mg

Vegan Fettuccine Alfredo

· 4 Comments

This Vegan Fettucine Alfredo is creamy, rich, and utterly delicious. You're going to love this simple, yet filling and hearty dish.

Vegan Fettucine Alfredo in the skillet

I love this Vegan Fettucine Alfredo. It's completely plant-based, but has all the cheesy, creamy richness that you love in an Alfredo. This recipe is thickened with blended cauliflower so you get a serving of vegetables as well as a deliciously thick sauce.

The nutritional yeast is giving it some cheesiness, and onion and garlic adding even more flavor, this is incredible tasty. It's also really easy to make. With just a few steps you can have this ready to plate for a family dinner. You can even double the sauce for later in the week. This Vegan Fettucine Alfredo is simply fantastic. Now let's talk ingredients.

Video Tutorial

What you'll need

  • Fettuccine. Or your favorite type of pasta.
  • Cauliflower. Chop it into small pieces.
  • Oat Milk. I like using extra creamy oat milk. Other unsweetened nut/plant milks work, too. Or even unsweetened vegan creamer.
  • Onion and Garlic. You won't feel those in the sauce but they are much needed.
  • Nutritional Yeast. For cheesy flavor. You can use some vegan cheese instead, or skip altogether.
  • Salt & Pepper. To taste.

How to make this Vegan Fettuccine Alfredo

1. Place the cauliflower, onion, garlic, salt, pepper, and plant milk into a small sauce pan. Bring it to a boil, reduce the heat, and simmer for 10-13 minutes, until the cauliflower is very soft.

cooking the ingredients for the sauce

2. In the meantime, bring a large pot of water to a boil, add some salt, and start cooking the fettuccine.

cooking the pasta

3. Now it's time to blend the Alfredo sauce. Add the nutritional yeast to the cooked cauliflower. Use an immersion blender (or a regular blender) to process the sauce until it's very smooth.

blending the sauce

4. Drain the pasta (reserving some pasta water) and add the creamy sauce to it. Mix well, adding the pasta water, if needed, to help thin the sauce. Garnish with red pepper flakes, or chopped parsley. Enjoy!

mixing the sauce with the pasta
Vegan Fettucine Alfredo on a plate

Tips for the best Vegan Fettucine Alfredo

  • Chop the cauliflower small. Do this to more quickly soften the cauliflower for the Alfredo sauce. Larger pieces will take longer and leave it chunky.
  • Cook the pasta al dente. Since the cooked fettucine is going to cook a little when mixed with the hot Alfredo sauce, slightly undercook the pasta so it doesn't get mushy.
  • Save the pasta water. This water is the best way to thin the sauce, if needed. Make sure you save it before draining.
  • Make extra sauce. This delicious Alfredo sauce is so good, you'll want to try it with other pastas and recipes. Make extra and store it in the fridge for a few days of rich, delicious meals.

Add-ins and Substitutes

  • Add more heat. If you like your Vegan Fettucine Alfredo on the spicy side, add red pepper flakes or a dash of cayenne pepper to the sauce.
  • Substitute other pasta varieties. You can easily sub in other pastas, like linguine, spaghetti, farfalle, cavatelli, or others. Any work for this recipe.
  • Add vegetables. Try this recipe with some broccoli, spinach, sun-dried tomatoes, cherry tomatoes, zucchini, or mushrooms.
  • Make it gluten-free. Look for a gluten-free pasta to replace this one. Brown rice or corn flour are the most common and cook up just as easily.

How to Store

You can store this Vegan Fettucine Alfredo in an airtight container for up to 4 days in the refrigerator. To reheat it, place it in a saucepan and warm it with a little extra plant milk to thin the sauce that might have thickened in the fridge.

What to Serve with it

Vegan Fettucine Alfredo close up shot

I hope you enjoy this recipe for Vegan Fettucine Alfredo as much as we do. It's rich, cheesy, and super creamy. Your family is going to love it!

More tasty vegan pasta recipes:

Vegan Fettucine Alfredo

This Vegan Fettucine Alfredo is creamy, rich, and utterly delicious. If you love Alfredo sauce, then you're going to love this homemade plant-based version.
3.34 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Italian
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 599kcal
Author: Tania Sheff

Ingredients

  • 8 oz. fettuccine or other pasta
  • 2 cups chopped cauliflower
  • ¼ medium onion, diced
  • 2 medium garlic cloves, sliced
  • 1 cup creamy oat milk, unsweetened or other plant milk
  • ½ tsp. salt
  • ⅛ tsp. pepper
  • 1 tbsp. nutritional yeast
  • ⅛ tsp. red pepper flakes, to garnish

Instructions

  • Place the cauliflower, onion, garlic, salt, pepper, and plant milk into a small sauce pan. Bring it to a boil, reduce the heat, and simmer for 10-13 minutes, until the cauliflower is very soft.
  • In the meantime, bring a large pot of water to a boil, add some salt, and start cooking the fettuccine.
  • Now it's time to blend the Alfredo sauce. Add the nutritional yeast to the cooked cauliflower. Use an immersion blender (or a regular blender) to process the sauce until it's very smooth.
  • Drain the pasta (reserving some pasta water) and add the creamy sauce to it. Mix well, adding the pasta water, if needed, to help thin the sauce. Garnish with red pepper flakes, or chopped parsley. Enjoy!
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Tips for the best Vegan Fettucine Alfredo

  • Chop the cauliflower small. Do this to more quickly soften the cauliflower for the Alfredo sauce. Larger pieces will take longer and leave it chunky.
  • Cook the pasta al dente. Since the cooked fettucine is going to cook a little when mixed with the hot Alfredo sauce, slightly undercook the pasta so it doesn't get mushy.
  • Save the pasta water. This water is the best way to thin the sauce, if needed. Make sure you save it before draining.
  • Make extra sauce. This delicious Alfredo sauce is so good, you'll want to try it with other pastas and recipes. Make extra and store it in the fridge for a few days of rich, delicious meals.

How to Store

You can store this Vegan Fettucine Alfredo in an airtight container for up to 4 days in the refrigerator. To reheat it, place it in a saucepan and warm it with a little extra plant milk to thin the sauce that might have thickened in the fridge.

Nutrition

Calories: 599kcal | Carbohydrates: 100g | Protein: 28g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 109mg | Sodium: 617mg | Potassium: 1194mg | Fiber: 9g | Sugar: 11g | Vitamin A: 405IU | Vitamin C: 81mg | Calcium: 250mg | Iron: 3mg

Mediterranean Hummus Bowls

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These Mediterranean Hummus Bowls are a delicious assortment of hummus, crisp and juicy veggies, and tangy dressing, all on a bed of rice.

Mediterranean Hummus Bowl with a fork in it

If you love a one-bowl meal that is satisfying and oh so flavorful, then these Mediterranean Hummus Bowls are perfect. Made with creamy hummus, juicy tomatoes, and crisp cucumbers, they're covered in a lemon-herb dressing that's the perfect complement. It all sits on a bed of rice, making it wonderfully filling. This is a whole meal in itself!

The flavors and textures are so good together, and this is easy to scale up for a larger group. It's a simple recipe to prepare so you can whip it up quickly for a weekday lunch or surprise guests. Let's look at the ingredients to see what you'll use to prepare these bowls.

Video Tutorial

What you'll need

  • Hummus. Make it yourself or use the store-bought kind. And flavor variations is fine, or just use plain.
  • Rice. Or any other grain, such as bulgur, quinoa, or farro, can be used instead.
  • Vegetables. I used tomatoes, cucumbers, and red onions. Corn, peas, canned artichokes can also be used.
  • Olives. Kalamata olives are best.
  • Dressing. Olive oil, lemon juice, oregano, salt, and pepper.

How to make Mediterranean Hummus Bowls

1. Make the dressing by shaking the olive oil, lemon juice, salt, black pepper, and oregano together in a jar with a tightly closed lid.

making the dressing

2. Place about 1 cup of warm rice into a bowl. Add about ⅓ cup of hummus. Arrange the sliced tomatoes, cucumbers, onions, and olives on the side.

assembling the bowl

3. Drizzle the dressing over the vegetables. Garnish with toasted pita or vegan feta cheese. Serve.

pouring the dressing over the veggies
Mediterranean Hummus Bowls photo from above

Tips for the best Mediterranean Hummus Bowls

  • Use long grain rice. This will be a drier rice so it's less sticky. If you prefer a sticky rice, then choose a short or medium grain rice. Also, season the rice with your favorite spices to give it some extra flavor.
  • Cut the vegetables to similar sizes. So as not to overwhelm the bowl with any one flavor, cut the veggies to a uniform size so every bite has a little of everything.
  • Let the rice cool a little before adding it. The rice will be really hot after cooking, so let it cool slightly or your hummus and vegetables will be lukewarm.
  • Make extra dressing. This tasty homemade dressing goes great on lots of salads, so double the ingredients and store it in the fridge to enjoy all week long.

Add-ins and Substitutes

  • Substitute the rice. You can also make this with another type of grain, like bulgur, quinoa, or farro. Small pasta, like orzo or fusilli, also work.
  • Add more vegetables. Make these Mediterranean Hummus Bowls with corn, peas, canned artichokes, onion, red pepper, or other veggies.
  • Substitute another dressing. Change things up by making this bowl with another dressing, such as Balsamic Dressing, Vegan Caesar Dressing, or whatever your favorite is.
  • Add lentils. Increase the protein in this dish with some cooked lentils. Try it with red, yellow, green, or brown.

How to Store

Store any leftover Mediterranean Hummus Bowls in the refrigerator covered with plastic wrap or in an airtight container. If possible, store the dressing separately as it will last for up to 2 weeks. The hummus bowl will only last for about 2 days as the vegetables loose their juices.

What to Serve with it

Mediterranean Hummus Bowls close up shot

I hope you love these Mediterranean Hummus Bowls as much as we do. This recipe is easy to prepare and even prep ahead of time for quick assembly on a busy afternoon. It can also be doubled or tripled for a family dinner. These tasty bowls are so satisfying and scrumptious, you'll want to keep them on a mealtime rotation all year long.

More tasty vegan recipes:

Mediterranean Hummus Bowls

These Mediterranean Hummus Bowls are a delicious assortment of hummus, crisp and juicy veggies, and tangy dressing, all on a bed of rice.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Mediterranean
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 1 serving
Calories: 553kcal
Author: Tania Sheff

Ingredients

  • 1 cup cooked rice
  • ⅓ cup hummus
  • 1 medium cucumber, peeled and sliced
  • 1 medium tomato, sliced
  • ⅛ red onion, sliced thinly
  • 6 kalamata olives, cut in half

For the Dressing

  • 1 tbsp. olive oil
  • 1 tbsp. lemon juice
  • ½ tsp. oregano
  • ¼ tsp. salt or to taste
  • ⅛ tsp. pepper or to taste

Instructions

  • Make the dressing by shaking the olive oil, lemon juice, salt, black pepper, and oregano together in a jar with a tightly closed lid.
  • Place about 1 cup of warm rice into a bowl. Add about ⅓ cup of hummus. Arrange the sliced tomatoes, cucumbers, onions, and olives on the side.
  • Drizzle the dressing over the vegetables. Garnish with toasted pita or vegan feta cheese. Serve.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Substitute the rice. You can also make this with another type of grain, like bulgur, quinoa, or farro. Small pasta, like orzo or fusilli, also work.
  • Add more vegetables. Make these Mediterranean Hummus Bowls with corn, peas, canned artichokes, onion, red pepper, or other veggies.
  • Substitute another dressing. Change things up by making this bowl with another dressing, such as Balsamic Dressing, Vegan Caesar Dressing, or whatever your favorite is.
  • Add lentils. Increase the protein in this dish with some cooked lentils. Try it with red, yellow, green, or brown.

How to Store

Store any leftover Mediterranean Hummus Bowls in the refrigerator covered with plastic wrap or in an airtight container. If possible, store the dressing separately as it will last for up to 2 weeks. The hummus bowl will only last for about 2 days as the vegetables loose their juices.

Nutrition

Calories: 553kcal | Carbohydrates: 69g | Protein: 11g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 17g | Sodium: 1208mg | Potassium: 829mg | Fiber: 12g | Sugar: 7g | Vitamin A: 1334IU | Vitamin C: 29mg | Calcium: 135mg | Iron: 4mg

Creamy Eggplant Dip

· 2 Comments

This Creamy Eggplant Dip is thick and smooth with small chunks of roasted eggplant and a hint garlic. It's a delicious dip that tastes great with bread, veggies, or used as a sandwich spread.

Creamy Eggplant Dip on a tortilla chip

You are going to love this scrumptious Creamy Eggplant Dip. It's really easy to make and has so much rich flavor. Roasting the eggplant softens it while also taking away any bitterness, leaving an earthy flavor and creamy texture that is perfect for dips. The garlic adds pungent flavor and the richness of the vegan mayo really brings this wonderfully textured vegan dip together.

This is a simple recipe that is so easy to make. You spend most of the prep time roasting the eggplant, and from there it's a matter of chopping and mixing. There are lots of variations to this dish as well, and you can serve it immediately after preparing it, or make it ahead of time and keep it in the fridge. It's a versatile dip that works with lots of other dishes, so it's perfect as a go-to recipe for get-togethers. Let's look at what you'll be using to make this Creamy Eggplant Dip.

Video Tutorial

What you'll need

  • Eggplants. You'll need about 2 medium sized eggplants.
  • Garlic. Use more or less, depending on personal preferences.
  • Vegan Mayo. Use store-bought, or learn how to make the most amazing vegan mayo here: Fail-Proof Vegan Mayo.
  • Salt & Pepper. To taste.

How to make Creamy Eggplant Dip

1. Place the eggplant on a baking sheet and bake at 400°F for 55-60 minutes. Let it cool.

roasting the eggplant

2. Remove the skins from the eggplant and discard.

peeling the eggplant

3. Place the eggplant flesh onto a clean cutting board and cut it into very fine cubes with a sharp knife. Then fold the cubes, and keep cutting over and over again until it resembles minced eggplant. (Alternatively, you can process the eggplant in a food processor.)

chopping the eggplant

4. Place the minced eggplant into a medium bowl and add the garlic, mayo, salt, and pepper. Stir well. You can serve immediately, or refrigerate until you're ready to serve.

adding the rest of the ingredients to the eggplant
Creamy Eggplant Dip on a white plate

Tips for the best Creamy Eggplant Dip

  • Choose good quality eggplant. Look for ones that are firm, but not hard. They should have unblemished skin with no bruises or soft spots. Inside, they are a whiteish color.
  • Use homemade mayo. Making your own is so easy and it gives this ingredient rich tanginess that is better than any store-bought mayo. This recipe is super simple and delicious.
  • Don't skimp on the cook time. Don't rush the cooking process because it not only softens the flesh of the eggplant, it also makes it easier to remove the skin once the vegetable has softened and wrinkled.
  • Top with some olive oil. Adding a swirl of extra virgin olive oil to the top of your dip will give it a delicious fruity and herbaceous taste to enhance the garlic eggplant flavors in the dish.

Add-ins and Substitutes

  • Process the eggplant flesh. To keep some texture in the eggplant dip, process the eggplant in a food processor. It will allow larger chunks to remain rather than create a uniform consistency throughout.
  • Add tahini. Try this Creamy Eggplant Dip with tahini, which will add a delicious nutty flavor from the sesame seeds, as well as an even creamier texture.
  • Substitute vegan yogurt for the mayo. You can also make this dip with plant-based yogurt or sour cream in place of the vegan mayo. This will give it a tangier flavor while still adding a smooth texture.
  • Use roasted garlic. Instead of minced raw garlic, you can roast the garlic cloves first. This will mellow some of their strong, pungent flavor while giving them a slightly sweet taste.

How to Store

You can store this Creamy Eggplant Dip in the refrigerator in an airtight container. It will stay fresh for up to 5 days. Serve straight from the fridge or let it come to room temperature before eating.

What to Serve with it

Creamy Eggplant Dip close up shot

I hope you love this Creamy Eggplant Dip as much as we do. It's the perfect dish for snacking and serving as an appetizer.

More tasty vegan recipes:

This Creamy Eggplant Dip is thick and smooth with small chunks of roasted eggplant and a hint of garlic. It's a delicious dip that tastes great with bread, veggies, or used as a sandwich spread.
5 from 3 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 4 servings
Calories: 180kcal
Author: Tania Sheff

Ingredients

  • 2 medium eggplants
  • ⅓ cup vegan mayo
  • 2-3 garlic cloves, minced
  • ¼ tsp. salt or to taste
  • ⅛ tsp. pepper or to taste

Instructions

  • Place the eggplant on a baking sheet and bake at 400°F for 55-60 minutes. Let it cool.
  • Remove the skins from the eggplant and discard.
  • Place the eggplant flesh onto a clean cutting board and cut it into very fine cubes with a sharp knife. Then fold the cubes, and keep cutting over and over again until it resembles minced eggplant. (Alternatively, you can process the eggplant in a food processor.)
  • Place the minced eggplant into a medium bowl and add the garlic, mayo, salt, and pepper. Stir well. You can serve immediately, or refrigerate until you're ready to serve.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Process the eggplant flesh. To keep some texture in the eggplant dip, process the eggplant in a food processor. It will allow larger chunks to remain rather than create a uniform consistency throughout.
  • Add tahini. Try this Creamy Eggplant Dip with tahini, which will add a delicious nutty flavor from the sesame seeds, as well as an even creamier texture.
  • Substitute vegan yogurt for the mayo. You can also make this dip with plant-based yogurt or sour cream in place of the vegan mayo. This will give it a tangier flavor while still adding a smooth texture.
  • Use roasted garlic. Instead of minced raw garlic, you can roast the garlic cloves first. This will mellow some of their strong, pungent flavor while giving them a slightly sweet taste.

How to Store

You can store this Creamy Eggplant Dip in the refrigerator in an airtight container. It will stay fresh for up to 5 days. Serve straight from the fridge or let it come to room temperature before eating.

Nutrition

Calories: 180kcal | Carbohydrates: 15g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 231mg | Potassium: 532mg | Fiber: 7g | Sugar: 8g | Vitamin A: 54IU | Vitamin C: 6mg | Calcium: 24mg | Iron: 1mg

Grilled Zucchini Wrap

· Leave a Comment

This Grilled Zucchini Wrap is so flavorful and is really easy to make. With charred zucchini slices, creamy hummus, and juicy vegetables, you are going to love this great wrap recipe.

Grilled Zucchini Wrap on a white plate

If you love a refreshing and satisfying wrap, then you are going to love this tasty Grilled Zucchini Wrap recipe. It's made with grilled zucchini that has the lightest char, wilted greens, juicy tomatoes, and smooth hummus. The wrap is toasted on both sides for extra tastiness.

When it comes to summer meals, easier is always better. This wrap is as simple as can be. The hummus and vegetables can be prepped ahead of time so you can assemble and enjoy. You can serve it on its own, or pair it with grains, vegetables, or salads for a more filling dinner. Either way, you'll appreciate the ease and also great flavor that this dish offers. Let's talk about the ingredients in a little more detail.

What you'll need

  • Zucchini. You can grill them on a non-stick griddle, indoor or outdoor grill. You can even fry them on a non-stick skillet without any oil.
  • Tortilla. Use your favorite brand.
  • Hummus. Use your favorite kind.
  • Greens. Spinach, arugula, kale, or mixed greens work really well here.
  • Tomatoes. I like using cherry tomatoes because they tend to be more flavorful.
  • Seasoning. Add a sprinkle of salt, or even some of your favorite sauce.

How to make Grilled Zucchini Wrap

1. Grill the zucchini for a few minutes on each side, until nice brown char marks appear. Set aside.

grilling zucchini

2. Place the tortilla on a working surface and spread a generous amount (about 3-4 tablespoons) of hummus in the center.

spreading hummus onto tortilla

3. Place a layer of grilled zucchini right over the hummus. Top it with some greens, tomatoes, and season with salt. (You can add additional veggies of choice).

adding zucchini and veggies to the wrap

4. Wrap the tortilla like a burrito and toast it on both sides in a pan or on the grill. Slice in in half and enjoy.

wrapping the tortilla and toasting it
Grilled Zucchini Wrap in hand

Tips for the best Grilled Zucchini Wrap

  • Don't cut the zucchini too thick. Because these are going to be added to a wrap, only cut the zucchini to about ¼ inch thick. This will make them easier to fold in, and also quicker to cook.
  • Use a warm, pliable tortilla. If you are worried your tortilla will tear as you assemble your wrap, then warm it in the microwave for a few seconds before adding the fillings. This will help it roll and fold without ripping.
  • Don't overload the Grilled Zucchini Wrap with filling. Another way to tear your wrap is by adding too much filling. Keep the hummus to about 3-4 tablespoons and don't add too many veggies. This will make it easier to close, with less pulling that could rip it.
  • Grill the tortilla. Once you've assembled your wrap, grill it on both sides. This will add flavor and texture, make it softer so it doesn't rip as you eat, and also warm the interior ingredients for a delicious meal.

Add-ins and Substitutes

  • Add other vegetables. You can also make this with other tasty vegetables, such as cucumbers, carrots, summer squash, avocados, bell peppers, broccoli, jalapenos, and sprouts.
  • Substitute a flavored hummus. While plain hummus works great, spice up your wrap with some hummus flavored with garlic, pepper, lemon dill, and sun dried tomato.
  • Add sauces. Drizzle this wrap with Balsamic Dressing, Vegan Caesar Dressing, Chermoula Sauce, Vegan Tzatziki Sauce, or Roasted Pepper Sauce.
  • Make it gluten-free. While corn tortillas are a simple gluten-free option for this Grilled Zucchini Wrap, you would be better off using a gluten-free tortilla made with rice flour. It will be more pliable and easier to roll up without tearing.

How to Store

Store this Grilled Zucchini Wrap in plastic wrap in the fridge for up to 1 day. Over time, these can get soggy, so you would be better off preparing the grilled zucchini and other vegetables, then assembling the wrap when you're ready to eat it.

What to Serve with it

Grilled Zucchini Wrap close up shot

This Grilled Zucchini Wrap is truly delicious and I think you're going to love it. Serve it with your favorite sides and make this your summer go-to!

More tasty vegan sandwiches:

Grilled Zucchini Wrap

This Grilled Zucchini Wrap is so flavorful and is really easy to make. With charred zucchini slices, creamy hummus, and juicy vegetables, you are going to love this great wrap recipe.
4.67 from 3 votes
Print Pin Rate
Course: Lunch
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 2 wraps
Calories: 173kcal
Author: Tania Sheff

Ingredients

  • 1 medium zucchini
  • 2 large tortillas
  • 4 tbsp. hummus
  • 2 handfuls mixed salad greens
  • 6 cherry tomatoes
  • ¼ tsp. salt or to taste

Instructions

  • Grill the zucchini for a few minutes on each side, until nice brown char marks appear. Set aside.
  • Place the tortilla on a working surface and spread a generous amount (about 3-4 tablespoons) of hummus in the center.
  • Place a layer of grilled zucchini right over the hummus. Top it with some greens, tomatoes, and season with salt. (You can add additional veggies or seasonings of choice).
  • Wrap the tortilla like a burrito and toast it on both sides in a pan or on the grill. Slice in in half and enjoy.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Tips for the best Grilled Zucchini Wrap

  • Don't cut the zucchini too thick. Because these are going to be added to a wrap, only cut the zucchini to about ¼ inch thick. This will make them easier to fold in, and also quicker to cook.
  • Use a warm, pliable tortilla. If you are worried your tortilla will tear as you assemble your wrap, then warm it in the microwave for a few seconds before adding the fillings. This will help it roll and fold without ripping.
  • Don't overload the Grilled Zucchini Wrap with filling. Another way to tear your wrap is by adding too much filling. Keep the hummus to about 3-4 tablespoons and don't add too many veggies. This will make it easier to close, with less pulling that could rip it.
  • Grill the tortilla. Once you've assembled your wrap, grill it on both sides. This will add flavor and texture, make it softer so it doesn't rip as you eat, and also warm the interior ingredients for a delicious meal.

How to Store

Store this Grilled Zucchini Wrap in plastic wrap in the fridge for up to 1 day. Over time, these can get soggy, so you would be better off preparing the grilled zucchini and other vegetables, then assembling the wrap when you're ready to eat it.

Nutrition

Calories: 173kcal | Carbohydrates: 25g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 595mg | Potassium: 541mg | Fiber: 4g | Sugar: 5g | Vitamin A: 909IU | Vitamin C: 38mg | Calcium: 82mg | Iron: 3mg

Red Lentil Soup

· 4 Comments

This Red Lentil Soup is simple to make and packed with delicious and healthy ingredients. This filling dish is perfect to warm you up after a cold day or serve to your family on a busy weeknight.

Red Lentil Soup in a white bowl

This Red Lentil Soup is one of my favorite recipes because it's not only flavorful and easy, but it's also great all year round. You can enjoy it with toasty bread in the winter to warm you up after a cold day, or serve it in the summer with some vegetables or a cold salad. It's also easy to double, so perfect for serving to a group.

This recipe is really healthy, with protein and fiber-filled lentils, fresh vegetables that have lots of vitamins and minerals, and antioxidant-rich spices. It's a satisfying meal that you can feel good about eating. Let's take a closer look at the delicious ingredients that go into this tasty Red Lentil Soup.

Video Tutorial

What you'll need

  • Lentils. Red lentils work best in this recipe, although you could use green or brown lentils instead. It's always a good idea to rinse your lentils before adding them to the soup.
  • Veggies. Diced potatoes, carrots, onion, and minced garlic, offer great taste and texture to this soup.
  • Tomato Paste. Adds nice sweetness to the soup.
  • Oil. You can use any oil you prefer, including olive, avocado, or grapeseed oil.
  • Veggie Broth. You can use homemade or store-bought vegetable broth for this recipe. (I actually use Better Than Bouillon Vegetable Paste and water instead of vegetable stock.) Any one of these options is fine.
  • Spices. Cumin, paprika, oregano, red pepper flakes, and salt (if needed) give the soup its complex and delicious flavors.
  • To Serve. Fresh herbs, such as dill, parsley, mint, or cilantro, can be used as a garnish. Plant based cream or coconut milk can also be used to add a splash of creaminess, and lemon wedges, if desired, can be served with this soup.

How to make it

1. In a 4-quart pot, cook the diced carrots, onions, and garlic in olive oil for about 5 minutes over medium heat.

cooking onions and carrots

2. Add the tomato paste, cumin, paprika, oregano, and red pepper flakes, and then cook for another minute.

adding spices to the vegetables

3. Now add the potatoes, rinsed lentils, and vegetable broth to the pot. Bring the soup to a boil, reduce the heat to low, and simmer for 25-30 minutes.

adding potatoes and veggie stock

4. Remove the pot from the heat and puree half of the soup with an immersion blender. Or if you do not have an immersion blender, then you can transfer half of the soup to a regular blender, process until smooth, and return the lentil soup to the pot. Stir to combine and serve. Garnish with fresh herbs, if desired.

blending half of the soup
Red Lentil Soup on a ladle

Tips for the best Red Lentil Soup

  • Rinse your lentils. This helps remove any dust from the lentils, but also gives you a chance to look through and make sure there are no foreign objects, like small rocks, mixed in.
  • Dice the veggies to similar sizes. This will help them cook and soften at the same rate. This is not meant to be a chunky soup, so keeping these to a smaller size is optimal.
  • Allow it to simmer the entire time. It's tempting to shorten the simmer time to dig right in, but let it simmer the full 30 minutes. Not only will it thicken and soften the lentils, but the flavors will really blossom.
  • Blend some of the soup. Doing this will give you a more creamy and smooth soup, but not without some texture. Only process about half of it to give it a nice balance.

Add-ins and Substitutes

  • Substitute diced tomatoes. If you have no tomato paste, you can process diced or crushed tomatoes as a substitute. It will be more liquidy, so you'll need to drain some water out.
  • Add other vegetables. Cauliflower, kale, leeks, celery, collard greens, or peas could be added to this Red Lentil Soup for extra deliciousness.
  • Substitute different seasonings. You can use other spices to flavor this dish if you like, such as curry, garlic powder, onion powder, and ginger.
  • Add herbs. Try this soup with lemongrass, rosemary, sage, thyme, or basil. Fresh herbs always taste better, so choose these when possible.

How to Store

Store this Red Lentil Soup in an airtight container in the refrigerator for up to 4 days. If you want to freeze it, place it into either individual-sized freezer-safe containers or freeze it in a ziplock bag laying flat and then store it vertically to save room. Always leave a little room for expansion. Thaw overnight in the fridge and reheat this soup in the microwave or on the stovetop until warmed through.

What to Serve with it

Red Lentil Soup on a spoon

I hope you enjoy this flavorful and simple Red Lentil Soup. It's the perfect dish for a cold day.

More tasty vegan lentil recipes you'll enjoy:

Red Lentil Soup

This Red Lentil Soup is simple to make and packed with delicious and healthy ingredients. This filling dish is perfect to warm you up after a cold day or serve to your family on a busy weeknight.
4.84 from 6 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 333kcal
Author: Tania Sheff

Ingredients

  • 2 tbsp. olive oil
  • 1 medium onion, diced
  • 2 medium carrots, diced
  • 2 large garlic cloves, finely chopped
  • 2 tbsp. tomato paste
  • 1 tsp. cumin powder
  • 1 tsp. paprika
  • 1 tsp. oregano
  • ¼ tsp. red pepper flakes, or to taste optional
  • 3 medium potatoes, diced
  • 10 oz. red lentils, rinsed
  • 7 cups veggie broth
  • parsley, to garnish

Instructions

  • In a 4-quart pot, cook the diced carrots, onions, and garlic in olive oil for about 5 minutes over medium heat.
  • Add the tomato paste, cumin, paprika, oregano, and red pepper flakes, and then cook for another minute.
  • Now add the potatoes, rinsed lentils, and vegetable broth to the pot. Bring the soup to a boil, reduce the heat to low, and simmer for 25-30 minutes.
  • Remove the pot from the heat and puree half of the soup with an immersion blender. Or if you do not have an immersion blender, then you can transfer half of the soup to a regular blender, process until smooth, and return the lentil soup to the pot. Stir to combine and serve. Garnish with fresh herbs, if desired.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Substitute diced tomatoes. If you have no tomato paste, you can process diced or crushed tomatoes as a substitute. It will be more liquidy, so you'll need to drain some water out.
  • Add other vegetables. Cauliflower, kale, leeks, celery, collard greens, or peas could be added to this Red Lentil Soup for extra deliciousness.
  • Substitute different seasonings. You can use other spices to flavor this dish if you like, such as curry, garlic powder, onion powder, and ginger.
  • Add herbs. Try this soup with lemongrass, rosemary, sage, thyme, or basil. Fresh herbs always taste better, so choose these when possible.

How to Store

Store this Red Lentil Soup in an airtight container in the refrigerator for up to 4 days. If you want to freeze it, place it into either individual-sized freezer-safe containers or freeze it in a ziplock bag laying flat and then store it vertically to save room. Always leave a little room for expansion. Thaw overnight in the fridge and reheat this soup in the microwave or on the stovetop until warmed through.

Nutrition

Calories: 333kcal | Carbohydrates: 57g | Protein: 18g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1165mg | Potassium: 1076mg | Fiber: 18g | Sugar: 7g | Vitamin A: 4188IU | Vitamin C: 28mg | Calcium: 75mg | Iron: 6mg

Vegan Cabbage and Rice

· 2 Comments

This Vegan Cabbage and Rice is full of tender-soft cabbage strips, chewy rice, and flavorful veggies. With just a hint of spice, this dish makes a delicious side dish or meal for any time of day.

Vegan Cabbage and Rice on a plate

This Vegan Cabbage and Rice is so tasty. The tender carrots, onion, and cabbage along with juicy tomatoes that are cooked until they release their sweetness give the rice amazing flavor. The full-flavored broth also adds some as it absorbs into the rice, softening it. A little red pepper flake gives it some heat, but not too much.

Rice is a really filling grain, so you may want to just enjoy this as a meal in its own right. But if you like, you can also spoon some onto your dinner plate with another main course, or pair it with other sides. Whatever you decide, this delicious Vegan Cabbage and Rice is going to be a crowd pleaser at your dinner table and get-togethers. Let's take a look at the ingredients in more detail.

Video Tutorial

What you'll need

  • Cabbage. Regular, green cabbage is best. Other types of cabbage such as savoy or napa cabbage could be used instead though.
  • Rice. I like short or medium grain rice for this recipe.
  • Olive Oil. Or any other oil of choice.
  • Onion and Carrots. The flavor boosters.
  • Tomatoes. Fresh or canned.
  • Veggie Broth. Mine is fully seasoned. You may need to adjust your salt and pepper depending on what broth you use.
  • Spices. Paprika, red pepper flakes, salt, and black pepper.

How to make this Cabbage and Rice

1. In a large skillet or Dutch oven, saute the onion, carrots, and red pepper flakes in olive oil for about 5-6 minutes over medium heat.

cooking onion and cabbage

2. At this point, add the cabbage, tomatoes, paprika, salt, and pepper. Cook for 10-15 minutes, stirring occasionally.

adding tomatoes to the cabbage

3. Now add the rice and veggie broth. Bring everything to a boil, reduce the heat to low, stir, and cover the pot with a lid. Cook for 15 minutes. Turn off the heat and let it rest for 5-7 minutes.

adding rice to the cabbage

4. Garnish with fresh parsley and serve. Enjoy!

Vegan Cabbage and Rice on a wooden spoon

Tips for the best Vegan Cabbage and Rice

  • Chop the cabbage into thin strips. It's important for the cabbage to soften so it is wilted and tender. To give it a chance, cut the cabbage leaves into thin strips so they will cook faster.
  • Use shorter grain rice. Short and medium grain rice are moister and stickier, so they are a good choice for this Vegan Cabbage and Rice. If you prefer a drier rice, then long-grained would work.
  • Check your seasonings. Because of the veggie broth, it's hard to say how much salt you'll need to add. So once it's been poured into the pot, taste test to see how much salt will be needed.
  • Adjust the heat level. If you are sensitive to spice, then reduce the amount of red chili flakes. Or if you like it spicy, add a little more, or some Sriracha to the dish.

Add-ins and Substitutes

  • Substitute kimchi for the cabbage. If you like this spicy, fermented Korean cabbage, then you can sub it in for the regular cabbage. The texture will be about the same, but there will be a tangy, spicy flavor.
  • Use other vegetables. You can add other veggies to this Vegan Cabbage and Rice, such as chopped zucchini, bok choy, garlic, cauliflower, eggplant, broccoli, or water chestnuts.
  • Add sauce. For a different flavor profile, add your favorite sauce to this dish. Try it with teriyaki sauce, Chermoula Sauce, sesame oil, soy sauce, Roasted Pepper Sauce, or rice wine vinegar.
  • Substitute a different grain. Besides rice, you can also make this with quinoa, couscous, bulgur, sorghum, millet, or noodles.

How to Store

Store any leftover Vegan Cabbage and Rice in an airtight container in the refrigerator for up to 5 days. To reheat it, just warm it on the stovetop or microwave it until heated through.

What to Serve with it

Vegan Cabbage and Rice in a skillet

I hope you love this amazing Vegan Cabbage and Rice recipe as much as I do. It's so tasty and flavorful, you'll want to make it a regular at your family table.

More tasty vegan cabbage recipes:

Cabbage and Rice

This Vegan Cabbage and Rice is full of tender-soft cabbage strips, chewy rice, and flavorful veggies. With just a hint of spice, this dish makes a delicious side dish or meal for any time of day.
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 310kcal
Author: Tania Sheff

Ingredients

  • 2 tbsp. olive oil
  • 1 medium onion, diced
  • 2 medium carrots, shredded
  • ⅓ tsp. red pepper flakes optional
  • ½ medium cabbage head, shredded
  • 3 medium tomatoes, diced
  • ½ tbsp. paprika
  • 1 tsp. salt or to taste
  • ⅓ tsp. pepper or to taste
  • 1 cup short or medium grain rice, rinsed
  • 2 cups vegetable broth
  • ¼ cup chopped parsley

Instructions

  • In a large skillet or Dutch oven, saute the onion, carrots, and red pepper flakes in olive oil for about 5-6 minutes over medium heat.
  • At this point, add the cabbage, tomatoes, paprika, salt, and pepper. Cook for 10-15 minutes, stirring occasionally.
  • Now add the rice and veggie broth. Bring everything to a boil, reduce the heat to low, stir, and cover the pot with a lid. Cook for 15 minutes. Turn off the heat and let it rest for 5-7 minutes.
  • Garnish with fresh parsley and serve. Enjoy!
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Substitute kimchi for the cabbage. If you like this spicy, fermented Korean cabbage, then you can sub it in for the regular cabbage. The texture will be about the same, but there will be a tangy, spicy flavor.
  • Use other vegetables. You can add other veggies to this Vegan Cabbage and Rice, such as chopped zucchini, bok choy, garlic, cauliflower, eggplant, broccoli, or water chestnuts.
  • Substitute a different grain. Besides rice, you can also make this with quinoa, couscous, bulgur, sorghum, millet, or noodles.

How to Store

Store any leftover Vegan Cabbage and Rice in an airtight container in the refrigerator for up to 5 days. To reheat it, just warm it on the stovetop or microwave it until heated through.

Nutrition

Calories: 310kcal | Carbohydrates: 55g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 1010mg | Potassium: 579mg | Fiber: 6g | Sugar: 9g | Vitamin A: 6053IU | Vitamin C: 60mg | Calcium: 109mg | Iron: 2mg

Grilled Zucchini

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

Grilled Zucchini on a white plate

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

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

Video Tutorial

What you'll need

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

How to make Grilled Zucchini

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

cutting zucchini into circles

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

grilling zucchini

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

making balsamic dressing

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

serving grilled zucchini with arugula
pouring balsamic dressing over grilled zucchini

Tips for the best Grilled Zucchini

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

Add-ins and Substitutes

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

How to Store

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

What to Serve with it

grilled zucchini close up shot

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

More tasty vegan zucchini recipes:

Grilled Zucchini

This Grilled Zucchini recipe is a delicious and simple way to serve veggies. Charred and drizzled with homemade balsamic dressing, this dish is so tasty.
5 from 1 vote
Print Pin Rate
Course: Appetizer, Lunch, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 2 people
Calories: 255kcal
Author: Tania Sheff

Ingredients

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

Instructions

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

Notes

Tips for the best Grilled Zucchini

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

How to Store

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

Nutrition

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