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Vegan Potato Tacos

· 3 Comments

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

Vegan Potato Tacos on a plate

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

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

Video Tutorial

What you'll need

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

How to make these Vegan Potato Tacos

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

spreading potatoes over tortilla

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

frying tacos, adding cheese

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

frying potato tacos on the skillet

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

Vegan Potato Tacos topped with Avocado Salsa

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

Pro Tip: How to handle corn tortillas

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

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

Tips for the best Vegan Potato Tacos

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

Add-ins and Substitutes

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

How to Store

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

What to Serve with Vegan Potato Tacos

Vegan Potato Tacos from the inside

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

More tasty vegan recipes:

Vegan Potato Tacos

These Vegan Potato Tacos are made with corn tortillas that are filled with creamy potatoes and gooey vegan cheese. They are fried to perfection for a delicious and satisfying meal you'll love.
5 from 4 votes
Print Pin Rate
Course: Main Course
Cuisine: American, Mexican
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 6 tacos
Calories: 276kcal
Author: Tania Sheff

Ingredients

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

Avocado Salsa

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

Instructions

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

Notes

Pro Tip: How to handle corn tortillas

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

How to Store

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

Nutrition

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

Air Fryer Cinnamon Sweet Potatoes

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

Air Fryer Cinnamon Sweet Potatoes in a bowl

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

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

Video Tutorial

What you'll need

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

How to make Air Fryer Cinnamon Sweet Potatoes

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

sweet potato cut into cubes

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

seasoning the potato with oil and cinnamon

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

air frying the sweet potato

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

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

Tips for the best Air Fryer Cinnamon Sweet Potatoes

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

Add-ins and Substitutes

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

How to Store

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

What to Serve with it

Air Fryer Cinnamon Sweet Potatoes

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

More tasty vegan air fryer recipes:

Air Fryer Cinnamon Sweet Potatoes

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

Ingredients

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

Instructions

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

Nutrition

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

Sauteed Mushrooms

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

Sauteed Mushrooms on the spatula

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

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

Video Tutorial

What you’ll need

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

How to Make it

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

cooking mushrooms in plant butter

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

adding wine to the mushrooms

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

adding garlic

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

adding fresh herbs
Sauteed Mushrooms in the skillet

Tips for the best Sauteed Mushrooms

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

Add-ins and Substitutes

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

How to Store

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

What to Serve with it

Close up shot of Sauteed Mushrooms

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

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

Sauteed Mushrooms

These Sauteed Mushrooms are buttery, garlicky, and so delicious. Their wonderful texture makes them a flavorful and filling side dish for any meal.
5 from 1 vote
Print Pin Rate
Course: Appetizer, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 176kcal
Author: Tania Sheff

Ingredients

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

Instructions

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

Notes

Add-ins and Substitutes

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

How to Store

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

Nutrition

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

Vegan Banana Pancakes

· 35 Comments

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

vegan banana pancakes on a fork

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

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

Video Tutorial

What you'll need

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

How to make these vegan pancakes

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

mashing the bananas in a bowl

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

adding milk and vanilla extract to banana puree

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

adding dry ingredients

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

frying the pancakes on a skillet

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

vegan banana pancakes on a plate with maple syrup

Add-in ideas

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

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

Pro tips

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

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

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

How to store and reheat

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

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

vegan banana pancakes on a plate with butter

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

More tasty vegan breakfast ideas:

Vegan Banana Pancakes

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

Ingredients

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

Instructions

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

Notes

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

Add-in ideas

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

Nutrition

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

Steamed Asparagus

· Leave a Comment

This Steamed Asparagus is so delicious, yet so simple. It's cooked with rich plant-based butter and garlic for a scrumptious flavor.

Steamed Asparagus on the skillet

This Steamed Asparagus is a versatile, easy, and flavorful dish that works with almost any main course or side. Fresh asparagus stalks are steamed in salted water, butter, and seasoned with garlic powder for a super delicious dish that can be put together in just 10 minutes.

This is an easy recipe to make variations to, so you can work with the ingredients you have on hand and what you want to serve it with. Since it's so easy, you can whip it up even on busy weeknight evenings. And since it's healthy and packed with vitamins and minerals, you can feel great about serving it to your family. Let's take a look at the 4 ingredients needed for this Steamed Asparagus recipe.

Video Tutorial

What you'll need

  • Asparagus. Fresh stalks.
  • Plant-based Butter. Use your favorite brand.
  • Garlic Powder. For flavor.
  • Salt. To salt the steaming water.

How to make it

1. Into a large skillet, add water and salt, then stir. Put the asparagus in the water and cover the pan with a lid. Cook over medium heat until the water has evaporated.

adding water and asparagus to the skillet

2. Once the water has evaporated, turn the heat off and add the plant-based butter. Cover the pan with the lid again and wait for a minute, letting the butter melt.

adding butter to the skillet

3. Lastly, sprinkle the garlic powder on top. Then gently move the asparagus around in the pan to spread the garlic powder evenly across the stalks. Serve.

seasoning with garlic powder
Steamed Asparagus on a spatula

Tips for the best Steamed Asparagus

  • Use good quality asparagus. Choose asparagus stalks that are plump and firm. Avoid ones that look faded. The tips should look like they are tightly closed.
  • Salt the water in the pan. By adding salt to the water, the asparagus stalks will absorb the flavor as the water steams and evaporates. If you add it later, less flavor would be infused into the asparagus.
  • Trim the ends off the asparagus. The ends of the stalks are quite fibrous and tough. Trim them off before putting them in the pan to cook. You can cut them or just bend and snap off the ends.
  • Put a lid on the pan. This is a must-do for this recipe. The lid traps the heat and water to steam the asparagus. Doing this melts the butter and softens and cooks the stalks to tenderness.

Add-ins and Substitutes

  • Substitute different seasonings. Besides garlic powder, you can also prepare this Steamed Asparagus with Italian seasoning, red pepper flakes, paprika, or Cajun seasoning.
  • Use extra garlic. If you love the taste of garlicky vegetables, then add some minced garlic to this dish at the same time as you add the butter.
  • Add other vegetables. Try making this recipe with other vegetables, such as onion, zucchini, broccoli florets, mushrooms, and brussels sprouts. They all make tasty additions.
  • Substitute the butter. If you haven't got any plant-based butter on hand, you can also use olive oil or avocado oil in its place.

How to Store

Store any leftover Steamed Asparagus in an airtight container in the refrigerator for up to 5 days. When you're ready to reheat it, just warm the asparagus in the microwave for a few minutes. You can also place it back on the stove in a pan to heat.

What to Serve with it

Steamed Asparagus served with mashed potatoes

I hope you love this recipe for Steamed Asparagus as much as we do. It's a quick and easy recipe that you can make simple variations to when you need to. And with such delicious buttery, garlicky flavor, it's always a favorite in my house. Enjoy!

More tasty vegan recipes:

Steamed Asparagus

This Steamed Asparagus is so delicious, yet so simple. It's cooked with rich plant-based butter and garlic for a scrumptious flavor.
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 3 minutes
Cook Time: 7 minutes
Total Time: 10 minutes
Servings: 2 servings
Calories: 102kcal
Author: Tania Sheff

Ingredients

  • 1 lb. asparagus, ends trimmed
  • ¼ cup clean water
  • ½ tsp. sea salt or to taste
  • 1 tbsp. plant-based butter
  • ½ tsp. garlic powder or to taste

Instructions

  • Into a large skillet, add water and salt, then stir. Put the asparagus in the water and cover the pan with a lid. Cook over medium heat until the water has evaporated.
  • Once the water has evaporated, turn the heat off and add the plant-based butter. Cover the pan with the lid again and wait for a minute, letting the butter melt.
  • Lastly, sprinkle the garlic powder on top. Then gently move the asparagus around in the pan to spread the garlic powder evenly across the stalks. Serve.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Substitute different seasonings. Besides garlic powder, you can also prepare this Steamed Asparagus with Italian seasoning, red pepper flakes, paprika, or Cajun seasoning.
  • Use extra garlic. If you love the taste of garlicky vegetables, then add some minced garlic to this dish at the same time as you add the butter.
  • Substitute the butter. If you haven't got any plant-based butter on hand, you can also use olive oil or avocado oil in its place.

How to Store

Store any leftover Steamed Asparagus in an airtight container in the refrigerator for up to 5 days. When you're ready to reheat it, just warm the asparagus in the microwave for a few minutes. You can also place it back on the stove in a pan to heat.

Nutrition

Calories: 102kcal | Carbohydrates: 10g | Protein: 5g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 532mg | Potassium: 475mg | Fiber: 5g | Sugar: 4g | Vitamin A: 1899IU | Vitamin C: 13mg | Calcium: 58mg | Iron: 5mg

Cucumber Dill Salad

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This Cucumber Dill Salad is crisp, cool, and refreshing. It's made with fresh dill, garlic, and lemon juice for a tasty dish that can be served as a side or on its own.

close up shot of Cucumber Dill Salad

If you love a cool and refreshing salad that's also deliciously crisp, then you have to try this Cucumber Dill Salad. It's made with fresh and flavorful dill, garlic, and acidic lemon juice for a dish that tastes amazing. The cucumbers are perfectly crisp and the flavors are so intense and tasty. It's a favorite in our house and I bet it will be in yours, too.

This salad makes a great side dish because the flavors can accompany lots of other sides and main courses. From proteins to pastas to soups, it makes a delicious pairing. You can also enjoy it on its own or with some bread as a light lunch or snack. Let's look at what goes into this Cucumber Dill Salad in more detail.

Video Tutorial

What you’ll need

  • Cucumbers. Any cucumber can be used for this recipe, from English cucumbers to regular slicing cucumbers. The regular ones work best though. Make this salad with the peels on or off.
  • Dill. Fresh is best for the most intense dill flavor.
  • Lemon Juice. Freshly-squeezed tastes best, but you can use concentrate in a pinch.
  • Garlic. You can use garlic cloves that you mince yourself or the pre-minced garlic sold in stores.
  • Olive Oil. Or any kind of oil you like. I prefer unrefined sunflower oil if I have it.
  • Salt and Pepper. To taste.

How to Make it

1. Slice the cucumbers into small sticks with a mandolin. If you haven't got one, you can also cut them using a knife.

slicing cucumbers with mandoline

2. Put the cucumber sticks into a mixing bowl with the fresh dill, minced garlic, olive oil, lemon juice, salt, and black pepper, then mix well. Serve.

adding the seasonings and mixing the salad
Cucumber Dill Salad on a spoon

Tips for the best Cucumber Dill Salad

  • Use a mandolin. Slicing cucumbers is much easier with a mandolin than using a knife. It's also faster, so I suggest this.
  • Use fresh ingredients. From freshly squeezed lemon juice to minced garlic and fresh dill, your Cucumber Dill Salad will taste so much better if you use freshly prepared ingredients.
  • Cut the stems off the dill. This part of the fresh dill is fibrous and doesn't carry any additional flavor, so I suggest cutting the dill off the stems before adding it.
  • Make it ahead of time. Save time by preparing this dish the day before. Store it in the fridge until serving time. Just pour out any excess water that the cucumbers have released while stored.

Add-ins and Substitutes

  • Substitute the lemon juice. Lime juice or apple cider vinegar is an acceptable substitute for the lemon juice here. Both offer acidity and zesty flavor for the salad.
  • Add vegan mayonnaise. Make this salad creamy by adding some vegan mayonnaise. It will make the salad richer and even more flavorful. Skip or reduce the amount of lemon juice in this case.
  • Add onion. Add sliced onion to this dish for extra flavor. You can use white, yellow, or red, and just slice them very fine with the mandolin.

How to Store

Store this Cucumber Dill Salad in an airtight container in the refrigerator for up to 2 days. After that, the cucumbers become softer and less crisp and moisture leaks from them. The flavor is still good for about a week though.

What to Serve with it

Cucumber Dill Salad in a bowl

I hope you and your family love this Cucumber Dill Salad as much as we do. It's crisp and easy to make and refreshing. This can easily be a light meal or side dish to whatever you're serving. It's wonderfully versatile. Enjoy!

More tasty vegan salad recipes:

Cucumber Dill Salad

This Cucumber Dill Salad is crisp, cool, and refreshing. It's made with fresh dill, garlic, and lemon juice for a tasty dish that can be served as a side or on its own.
5 from 2 votes
Print Pin Rate
Course: Salad, Side Dish
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2 servings
Calories: 183kcal
Author: Tania Sheff

Ingredients

  • 1 ½ lbs. cucumbers
  • ⅓ cup fresh dill, chopped
  • 1 medium garlic clove, minced
  • ½ tsp. sea salt or to taste
  • ½ tsp. pepper or to taste
  • 1 ½ tbsp. lemon juice
  • 2 tbsp. olive oil

Instructions

  • Slice the cucumbers into small sticks with a mandolin. If you haven't got one, you can also cut them using a knife.
  • Put the cucumber sticks into a mixing bowl with the fresh dill, minced garlic, olive oil, lemon juice, salt, and black pepper, then mix well. Serve.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Substitute the lemon juice. Lime juice or apple cider vinegar is an acceptable substitute for the lemon juice here. Both offer acidity and zesty flavor for the salad.
  • Add vegan mayonnaise. Make this salad creamy by adding some vegan mayonnaise. It will make the salad richer and even more flavorful. Skip or reduce the amount of lemon juice in this case.
  • Add onion. Add sliced onion to this dish for extra flavor. You can use white, yellow, or red, and just slice them very fine with the mandolin.

How to Store

Store this Cucumber Dill Salad in an airtight container in the refrigerator for up to 2 days. After that, the cucumbers become softer and less crisp and moisture leaks from them. The flavor is still good for about a week though.

Nutrition

Calories: 183kcal | Carbohydrates: 10g | Protein: 3g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 490mg | Potassium: 555mg | Fiber: 3g | Sugar: 5g | Vitamin A: 857IU | Vitamin C: 22mg | Calcium: 73mg | Iron: 2mg

Fettuccine with Zucchini

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This Fettuccine with Zucchini couldn't be more delicious. Made with roasted red peppers and zucchini with fresh herbs and seasonings, it's full of flavor.

close up shot Fettuccine with Zucchini

You are going to love this Fettuccine with Zucchini. Not only is it easy to make, but it packs so much flavor. From the tender zucchini and al dente fettuccine, to the fresh seasonings and creamy roasted red pepper sauce, this pasta is so delicious.

It's also a really versatile meal that you can tweak with add-ins and substitution, as well as serve with pretty much any side dish or a protein to make it even more filling. This recipe is simple, scrumptious, and perfect for lunch or dinner. Let's talk a little about the ingredients we'll be using to make this Fettuccine with Zucchini.

Video Tutorial

What you'll need

  • Fettuccine. Or any other pasta of choice.
  • Roasted Red Peppers. We'll puree half of it and chop the other half.
  • Oil. I used olive oil, but other kinds can be used instead.
  • Onion. Yellow or white.
  • Garlic. Fresh cloves are best.
  • Oregano.
  • Red Pepper Flakes. For some heat.
  • Zucchini. Or yellow squash.
  • Salt.
  • Pepper.
  • Coconut Milk.
  • Basil Leaves.

How to make this Fettuccine with Zucchini

1. Remove the roasted red peppers from the jar and discard the liquid. Chop half of the roasted peppers into small pieces, and reserve the rest for the sauce.

chopping and blending roasted peppers

2. In a large pot, cook the onion in olive oil over medium heat, just until it's slightly brown.

cooking onions

3. Add the garlic, oregano, and red pepper flakes, and cook for one minute.

adding seasonings to onions

4. At this point, add the zucchini, chopped red peppers, salt, and pepper. Stir, and cook for 5-7 minutes, until the zucchini starts to soften.

adding zucchini and roasted peppers

5. Now is the perfect time to start cooking the pasta. To a large pot with boiling water, add a generous amount of salt and fettuccine. Stir, making sure the pasta doesn't stick.

cooking fettuccine

6. Once the zucchini has softened a bit, add the pureed roasted pepper and coconut milk. Simmer for a few minutes.

adding coconut milk to zucchini

7. Lastly, add the basil leaves and drained cooked pasta. Stir the pasta well with the sauce. Serve.

mixing pasta with zucchini sauce
Fettuccine with Zucchini in the skillet

Tips for the best Fettuccine with Zucchini

  • Puree only half of the peppers. Save half of the roasted red peppers to chop so they can be added to the dish as a vegetable like the zucchini. They add a pop of color and delicious flavor when whole.
  • Saute the flavor boosters first. Sauteing the onion, garlic, oregano, and red pepper flakes in oil before adding the veggies and pasta gives them a chance to release their flavor so the zucchini and pasta can absorb it.
  • Salt the pasta water. Salting the water the pasta is cooked in lets the pasta absorb that saltiness as it cooks. It's much easier to infuse it now than add it later.
  • Add the basil leaves last. Fresh herbs release their flavor readily, so it's best to add them last so the flavor doesn't cook off and it remains bright and strong.

Add-ins and Substitutes

  • Add other vegetables. Make this dish with additional vegetables, such as mushrooms, yellow squash, broccoli, cauliflower, asparagus, or spinach.
  • Substitute another kind of pasta. Use any type of pasta you have on hand, including spaghetti, linguine, farfalle, penne, and cavatelli.
  • Make it spicier. You can add as much or as little of the red pepper flakes as you like. Make this pasta as spicy as you prefer.
  • Substitute the sauce. I love this roasted pepper sauce, but you could also use other sauces for this dish, like Vegan Mushroom Sauce, Creamy Zucchini Sauce, or use lemon juice, extra garlic, and pine nuts.

How to Store

Store any leftovers of this Fettuccine with Zucchini in an airtight container once it has cooled. It can be stored in the refrigerator for up to 4 days. Reheat it in the microwave or on the stovetop until warmed through.

What to Serve with it

Fettuccine with Zucchini on a plate

I hope you love this Fettuccine with Zucchini as much as I do. It's so delicious and satisfying, not to mention easy. Enjoy!

More tasty vegan pasta recipes to try:

Fettuccine with Zucchini

This Fettuccine with Zucchini couldn't be more delicious. Made with roasted red peppers and zucchini with fresh herbs and seasonings, it's full of flavor.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 452kcal
Author: Tania Sheff

Ingredients

  • 1 jar (12 oz.) roasted peppers
  • 3 tbsp. olive oil
  • 1 small onion, finely diced
  • 3 medium garlic cloves, minced
  • ½ tsp. oregano
  • ¼ tsp. red pepper flakes or to taste
  • 2 medium zucchini, cut into cubes
  • ½ tsp. sea salt or to taste
  • ¼ tsp. pepper
  • 7 oz. full-fat coconut milk
  • 1 tbsp. chopped basil leaves
  • 8 oz. fettuccine pasta or other kind

Instructions

  • Remove the roasted red peppers from the jar and discard the liquid. Chop half of the roasted peppers into small pieces, and reserve the rest for the sauce.
  • In a large pot, cook the onion in olive oil over medium heat, just until it's slightly brown.
  • Add the garlic, oregano, and red pepper flakes, and cook for one minute.
  • At this point, add the zucchini, chopped red peppers, salt, and pepper. Stir, and cook for 5-7 minutes, until the zucchini starts to soften.
  • Now is the perfect time to start cooking the pasta. To a large pot with boiling water, add a generous amount of salt and fettuccine. Stir, making sure the pasta doesn't stick.
  • Once the zucchini has softened a bit, add the pureed roasted pepper and coconut milk. Simmer for a few minutes.
  • Lastly, add the basil leaves and drained cooked pasta. Stir the pasta well with the sauce. Serve.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Add other vegetables. Make this dish with additional vegetables, such as mushrooms, yellow squash, broccoli, cauliflower, asparagus, or spinach.
  • Substitute another kind of pasta. Use any type of pasta you have on hand, including spaghetti, linguine, farfalle, penne, and cavatelli.
  • Make it spicier. You can add as much or as little of the red pepper flakes as you like. Make this pasta as spicy as you prefer.

How to Store

Store any leftovers of this Fettuccine with Zucchini in an airtight container once it has cooled. It can be stored in the refrigerator for up to 4 days. Reheat it in the microwave or on the stovetop until warmed through.

Nutrition

Calories: 452kcal | Carbohydrates: 53g | Protein: 11g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 1427mg | Potassium: 668mg | Fiber: 5g | Sugar: 5g | Vitamin A: 742IU | Vitamin C: 60mg | Calcium: 92mg | Iron: 4mg

Mushroom Orzo

· 10 Comments

This Mushroom Orzo is rich, filling, and utterly delicious. The earthy flavor of the mushrooms is so tasty and it makes a great light lunch or side for dinner.

serving Mushroom Orzo with a laddle

This Mushroom Orzo is a great dish that's full of scrumptious flavor. Made with onions and garlic, "meaty" baby Bella mushrooms, and a white wine sauce that's creamy and tangy, this recipe is one you want in your repertoire. It's so easy to prepare and really brings a lot of great flavor to whatever meal you serve it with.

This versatile dish is great if you want to add some vegetables or want to tweak the sauce. It's easy to make work with whatever you have on hand. It's also good for a light meal or as a side dish to a larger one. It works great with vegetables, proteins, and potatoes. Let's take a look at the ingredients needed for this Mushroom Orzo.

Video Tutorial

What you'll need

  • Plant Butter. Or olive oil.
  • Onion. Yellow or white.
  • Garlic. Fresh is best here.
  • Orzo. Or any other small pasta.
  • White wine. Such as Sauvignon Blanc, Pinot Grigio, or Chardonnay
  • Mushrooms. Baby bella or crimini.
  • Veggie broth. Homemade or store-bought.
  • Oat milk. Or other plant/nut milk.
  • Salt & Pepper. To taste.

How to make Mushroom Orzo

1. In a medium pot, saute the onion in plant butter for 4-5 minutes, or until it starts to brown.

cooking onions in olive oil

2. Add the mushrooms and garlic and cook for another 7-10 minutes until the mushrooms start to brown.

adding mushrooms to the onions

3. A this point, add the wine and cook until it evaporates almost completely.

adding wine to the mushrooms

4. Now add the orzo, veggie broth, oat milk, salt, and pepper. Simmer, stirring occasionally, for about 10 minutes, until almost all of the liquid is gone. Taste for seasonings and serve.

adding broth and finishing the dish
Mushroom Orzo in a pot

Tips for the best Mushroom Orzo

  • Cook the onions first. Onions need more time to soften and release their sweet flavor, so let them cook first to give them extra time to get extra delicious.
  • Let the wine evaporate. Cooking the wine until nearly evaporated allows this dish to retain the crisp, tangy flavor of the white wine without any of the alcohol.
  • Cut the mushrooms evenly. To ensue even cooking, cut the mushrooms into even small pieces so they cook at the same rate, avoiding undercooked ones mixing with burnt pieces.
  • Let it simmer. Allow time for the orzo to absorb the liquids it's being cooked in during this simmer time. Otherwise, your pasta will be chewy and hard.

Add-ins and Substitutes

  • Add other vegetables. Make this with asparagus, brussels sprouts, broccoli rabe, or spinach as well as the mushrooms.
  • Skip the wine. If you prefer not to use wine for cooking, then go ahead and use a little extra veggie broth to make up for the missing liquid.
  • Add protein. Try this dish with chopped tempeh bacon, tofu, beans, or quinoa to make it even more filling.
  • Substitute another type of pasta. You can also use other pasta types that are small, such as ditalini, stelline, small elbows, or risoni.

How to Store

Store any leftovers of this Mushroom Orzo in an airtight container for up to 5 days in the refrigerator. You can reheat it in the microwave or on the stovetop until heated through.

What to Serve with it

Mushroom Orzo on a plate

You are going to love this Mushroom Orzo once you've tried it. Satisfying, delicious, and creamy, it has everything you could want in a pasta dish. It's also nice and easy to prepare, so you can make a double batch to store for lunch leftovers or dinner later in the week. This tasty dish is still amazing the next day. I hope you and your family love it as much as we do. Enjoy!

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

Mushroom Orzo

This Mushroom Orzo is rich, filling, and utterly delicious. The earthy flavor of the mushrooms is so tasty and it makes a great light lunch or side for dinner.
4.91 from 10 votes
Print Pin Rate
Course: Main Course, Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4 servings
Calories: 255kcal
Author: Tania Sheff

Ingredients

  • 2 tbsp. plant butter or olive oil
  • 1 small onion, finely diced
  • 2 large garlic cloves, minced
  • 8 oz. baby Bella or crimini mushrooms, sliced
  • ½ cup white wine Such as Sauvignon Blanc, Pinot Grigio, or Chardonnay
  • 1 cup orzo, uncooked
  • 1 cup veggie broth
  • 1 cup oat milk
  • ½ tsp. sea salt or to taste
  • ¼ tsp. pepper or to taste

Instructions

  • In a medium pot, saute the onion in plant butter for 4-5 minutes, or until it starts to brown.
  • Add the mushrooms and garlic and cook for another 7-10 minutes until the mushrooms start to brown.
  • At this point, add the wine and cook until it evaporates almost completely.
  • Now add the orzo, veggie broth, oat milk, salt, and pepper. Simmer, stirring occasionally, for about 10 minutes, until almost all of the liquid is gone. Taste for seasonings and serve.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Add other vegetables. Make this with asparagus, brussels sprouts, broccoli rabe, or spinach as well as the mushrooms.
  • Skip the wine. If you prefer not to use wine for cooking, then go ahead and use a little extra veggie broth to make up for the missing liquid.
  • Add protein. Try this dish with chopped tempeh bacon, tofu, beans, or quinoa to make it even more filling.
  • Substitute another type of pasta. You can also use other pasta types that are small, such as ditalini, stelline, small elbows, or risoni.

How to Store

Store any leftovers of this Mushroom Orzo in an airtight container for up to 5 days in the refrigerator. You can reheat it in the microwave or on the stovetop until heated through.

Nutrition

Calories: 255kcal | Carbohydrates: 39g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 16mg | Sodium: 558mg | Potassium: 343mg | Fiber: 3g | Sugar: 8g | Vitamin A: 435IU | Vitamin C: 3mg | Calcium: 108mg | Iron: 1mg

Air Fryer Brussels Sprouts

· 2 Comments

These Air Fryer Brussels Sprouts are crispy on the outside and tender on the inside. They have the most delicious garlicky flavor that works with all kinds of dishes.

Air Fryer Brussels Sprouts close up shot

You are going to love these simple and very easy Air Fryer Brussels Sprouts. Made in an air fryer, they cook quickly and have the most delicious texture. Tender on the inside like they would if they were roasted in the oven, they have a crisp outer layer because of the air fryer. The seasonings add great flavor that will make this side dish a family favorite.

Unlike frying, air frying uses quickly circulating hot air to cook the outside of the brussels sprouts. Since there is little oil used, your vegetables don't turn out greasy, but instead crisp and healthy. This is a great side for a regular dinner, or for serving during the holidays. Let's look at the ingredients we'll be using to make these Air Fryer Brussels Sprouts.

Video Tutorial

What you'll need

  • Brussels Sprouts.
  • Oil. Best oils for air frying are: avocado, olive oil, coconut oil, and soybean oil. Read more here: Best Oils for Air Fryer.
  • Seasonings. Paprika, garlic powder, and salt.

How to make Brussels Sprouts in Air Fryer

1. Trim the brussels sprouts, remove any dry leaves, and slice them lengthwise.

trimming brussels sprouts

2. Bring a medium pot of water to a boil and add a generous amount of salt. Add the brussels sprouts and and cook for 3-4 minutes. Drain and let them cool.

parboiling them

3. Place the brussels sprouts into a bowl and add oil, paprika, garlic powder, and salt. Mix gently using your hands.

seasoning the sprouts

4. Arrange the Brussels sprouts on the air fryer basket in a single layer. Air fry at 400°F for 10-12 minutes, or until they are golden brown.

air frying the sprouts
Air Fryer Brussels Sprouts on a air fryer basket

Tips for the best Air Fryer Brussels Sprouts

  • Parboil the brussels sprouts. Partially cooking them will make it easier to get them tender during the cook time in the air fryer. This allows the insides to cook at the same rate as the outsides.
  • Drain fully and allow to cool before air frying. You don't want to steam the brussels sprouts, so draining and cooling, we allow the moisture from boiling to evaporate so you get that crispy outside on your sprouts.
  • Don't overcrowd. Lay the brussels sprouts in a single layer in the air fryer basket to allow hot air to circulate to all the surfaces of the vegetables. Crowding the basket will lead to uneven cooking.
  • Vary the cook time. If you are using a basket air fryer, then you can cook them for about 12 minutes. If you have an oven-type air fryer, then you may need to add about 5 minutes to the cook time.

Add-ins and Substitutes

  • Add other vegetables. Air fry them with onions, garlic, broccoli, asparagus, or cauliflower for a more varied veggie dish.
  • Add plant-based Parmesan cheese. You can add some vegan Parmesan cheese or nutritional yeast to these Air Fryer Brussels Sprouts for extra flavor.
  • Make them with tempeh bacon. For a little salty, savory flavor, add chopped tempeh bacon that has been sauteed to this side dish.
  • Use a sauce. Toss these brussels sprouts in a Vegan Cashew Cheese Sauce, Chermoula Sauce, garlic and vegan butter sauce, or a coconut cream-based sauce.

How to Store

You can store any leftovers of these Air Fryer Brussels Sprouts in an airtight container in the refrigerator for up to 5 days. Reheat them on the stovetop, in the microwave, or for a few minutes in the air fryer to get crispy again.

What to Serve with it

Air Fryer Brussels Sprouts on a plate

These Air Fryer Brussels Sprouts are healthy, crispy, and utterly delicious. This side dish is sure to be a crowd-pleaser whenever you serve it.

More tasty vegan air fryer recipes:

Air Fryer Brussels Sprouts

These Air Fryer Brussels Sprouts are crispy on the outside and tender on the inside. They have the most delicious garlicky flavor that works with all kinds of dishes.
5 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 84kcal
Author: Tania Sheff

Ingredients

  • 1 lb. Brussels sprouts
  • 1 tbsp. olive oil
  • ½ tsp. paprika
  • ½ tsp. garlic powder
  • ½ tsp. sea salt or to taste

Instructions

  • Trim the brussels sprouts, remove any dry leaves, and slice them lengthwise.
  • Bring a medium pot of water to a boil and add a generous amount of salt. Add the brussels sprouts and and cook for 3-4 minutes. Drain and let them cool.
  • Place the brussels sprouts into a bowl and add oil, paprika, garlic powder, and salt. Mix gently using your hands.
  • Arrange the Brussels sprouts on the air fryer basket in a single layer. Air fry at 400°F for 10-12 minutes, or until they are golden brown.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Add other vegetables. Air fry them with onions, garlic, broccoli, asparagus, or cauliflower for a more varied veggie dish.
  • Add plant-based Parmesan cheese. You can add some vegan Parmesan cheese or nutritional yeast to these Air Fryer Brussels Sprouts for extra flavor.
  • Make them with tempeh bacon. For a little salty, savory flavor, add chopped tempeh bacon that has been sauteed to this side dish.
  • Use a sauce. Toss these brussels sprouts in a Vegan Cashew Cheese Sauce, garlic and vegan butter sauce, or a coconut cream-based sauce.

How to Store

You can store any leftovers of these Air Fryer Brussels Sprouts in an airtight container in the refrigerator for up to 5 days. Reheat them on the stovetop, in the microwave, or for a few minutes in the air fryer to get crispy again.

Nutrition

Calories: 84kcal | Carbohydrates: 11g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 268mg | Potassium: 450mg | Fiber: 4g | Sugar: 3g | Vitamin A: 874IU | Vitamin C: 97mg | Calcium: 48mg | Iron: 2mg

Whole Baked Cauliflower

· 2 Comments

This Whole Baked Cauliflower is deliciously spiced for a fresh and fun way to enjoy your veggies. You'll love how the seasoning gets into every tasty part of the cauliflower.

Whole Baked Cauliflower on a fork

Normally we think of cauliflower as a side dish, but for this recipe, we're making it the main course. It's so satisfying and flavorful, you won't think of this veggie the same again. There's just something so delicious about how each bite is infused with rich buttery flavor and tasty spices with just a hint of heat.

This filling recipe is great for lunches or dinners. Taking only 45 minutes, you can easily prep it and put it in the oven, moving on to the side dishes and other things. It's a convenient, healthy, and satisfying dish that your whole family is bound to love. Let's look at the seasonings and other ingredients you'll need to make this Whole Baked Cauliflower.

Video Tutorial

What you'll need

  • Cauliflower. You'll need a small or medium-sized cauliflower head for this recipe.
  • Plant butter. Or oil can be used instead, if desired.
  • Spices. Garlic powder, oregano, turmeric (optional), paprika, cumin powder, red pepper flakes, and salt.

How to make Whole Baked Cauliflower

1. Carefully, using two forks, submerge the cauliflower in a large pot of boiling, slightly salted water. Cook for about 5-7 minutes, depending on the size of the head.

boiling the cauliflower

2. In the meantime, melt the butter and add all of the spices to it. Mix well.

making the spiced butter

3. Take the cauliflower out of the water and let cool just enough that you can handle it. Put the cauliflower on a baking sheet with the stem side up. Then take half of your spiced butter mixture and thoroughly cover the cauliflower as best you can. There are a lot of gaps around the stem so pay close attention to those areas so they get buttered, too.

adding spiced butter to cauliflower

4. Flip the cauliflower over and brush the rest of the spiced butter all over the cauliflower evenly with a pastry brush.

brushing the cauliflower with spiced butter

5. Bake the cauliflower for 30 minutes at 400°F. Then serve hot.

Whole Baked Cauliflower cut into pieces

Tips for the best Whole Baked Cauliflower

  • Trim the cauliflower. Remove any leaves from the cauliflower, as well as excess stem. Only leave enough to connect the florets to the head of cauliflower.
  • Boil the cauliflower carefully. Adding the cauliflower too quickly to the pot of boiling water can result in you getting splashed. Be very careful as you slowly add it, using forks to lower it into the water.
  • Cover the entire cauliflower with butter. When doing the bottom side of the cauliflower, you'll see that there are lots of nooks and crannies. Make sure you pay close attention and get inside them all for full coverage.
  • Use a pastry brush. When you add the butter to the cauliflower, it is easiest to use a pastry brush to rub the spiced butter in. Otherwise, you land up drenching areas unevenly when spooning it on.

Add-ins and Substitutes

  • Use oil instead of butter. If you prefer, you can use oil instead of the butter. It will do the same job, though not be as flavorful. Any oil will work, such as olive oil, canola oil, or avocado oil.
  • Add lemon. Adding freshly squeezed lemon juice or lemon zest will give this dish a deliciously acidic and citrusy flavor.
  • Add herbs. Make this Whole Baked Cauliflower with fresh mint, dill, or parsley.
  • Substitute different seasonings. Try this recipe with slightly different seasonings, such as rosemary, thyme, Trader Joe's everything bagel seasoning, curry powder, or black pepper.

How to Store

Store any leftovers of this Whole Baked Cauliflower in an airtight container in the refrigerator for up to 4 days. To reheat it, just place it in the microwave for a minute or so to warm. Or you can reheat it on the stovetop over low heat so it warms, but doesn't overcook. Add some water in the bottom of the skillet to help.

What to Serve with it

Whole Baked Cauliflower on a plate

This Whole Baked Cauliflower recipe is so delicious and easy to make. You'll love serving this to family and friends. They'll never look at cauliflower quite the same again.

More tasty vegan cauliflower recipes:

Whole Baked Cauliflower

This Whole Baked Cauliflower is deliciously spiced for a fresh and fun way to enjoy your veggies. You'll love how the seasoning gets into every tasty part of the cauliflower.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 4 servings
Calories: 154kcal
Author: Tania Sheff

Ingredients

  • 1 head cauliflower
  • 4 tbsp. plant butter
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1 tsp. oregano
  • ½ tsp. cumin
  • ¼ tsp. red pepper flakes
  • ¼ tsp. red pepper flakes
  • ½ tsp. sea salt or to taste

Instructions

  • Carefully, using two forks, submerge the cauliflower in a large pot of boiling, slightly salted water. Cook for about 5-7 minutes, depending on the size of the head.
  • In the meantime, melt the butter and add all of the spices to it. Mix well.
  • Take the cauliflower out of the water and let cool just enough that you can handle it. Put the cauliflower on a baking sheet with the stem side up. Then take half of your spiced butter mixture and thoroughly cover the cauliflower as best you can. There are a lot of gaps around the stem so pay close attention to those areas so they get buttered, too.
  • Flip the cauliflower over and brush the rest of the spiced butter all over the cauliflower evenly with a pastry brush.
  • Bake the cauliflower for 30 minutes at 400°F. Then serve hot.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Use oil instead of butter. If you prefer, you can use oil instead of the butter. It will do the same job, though not be as flavorful. Any oil will work, such as olive oil, canola oil, or avocado oil.
  • Add lemon. Adding freshly squeezed lemon juice or lemon zest will give this dish a deliciously acidic and citrusy flavor.
  • Add herbs. Make this Whole Baked Cauliflower with fresh mint, dill, or parsley.
  • Substitute different seasonings. Try this recipe with slightly different seasonings, such as rosemary, thyme, Trader Joe's everything bagel seasoning, curry powder, or black pepper.

Nutrition

Calories: 154kcal | Carbohydrates: 10g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 389mg | Potassium: 489mg | Fiber: 4g | Sugar: 3g | Vitamin A: 619IU | Vitamin C: 71mg | Calcium: 64mg | Iron: 2mg

Spinach Orzo Soup

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This Spinach Orzo Soup is a delicious combination of pasta, sauteed vegetables, and fresh spinach. Simmered in a flavorful broth, this dish makes a hearty and healthy meal for the whole family.

Spinach Orzo Soup in a white bowl

If you like a dish that is delicious and satisfying without being heavy, then you will love this easy Spinach Orzo Soup. Made with fresh vegetables, broth, and orzo pasta, this recipe makes a great lunch or dinner. It's light, but filling, and you can pair it with salads, main courses, or just some toasted bread.

This soup has lots of healthy fiber, as well as vitamins and minerals, to make it a healthy addition to your family table. Its ingredients are fridge and pantry staples, which is very convenient, and it has plenty of versatility so you can tweak it to fit your preferences. If you want to meal prep, you can even make a double batch and freeze some for later on. This Spinach Orzo Soup is a winner and I think you're going to enjoy it. Let's talk ingredients.

Video Tutorial

What you'll need

  • Olive Oil. For sauteing the vegetables.
  • Carrots. Diced.
  • Scallions. Diced.
  • Garlic. Fresh and minced.
  • Veggie Broth. Or water will work, too.
  • Orzo Pasta.
  • Baby Spinach.
  • Salt & Pepper. To taste.

How to make this soup

1. In a medium pot, saute the carrots and scallions in olive oil for about 5-7 minutes.

cooking carrot and onion

2. Add the garlic, and saute for another minute or two.

adding garlic

3. Now add the broth and bring the soup to a boil. Simmer for 10 minutes.

adding broth

4. At this point, add the orzo pasta and cook for about 5 minutes.

adding pasta

5. Lastly, season the soup with salt and pepper, add the spinach leaves, and cook for another 2-3 minutes. Serve garnished with lemon wedges or Vegan Parmesan.

adding spinach
Spinach Orzo Soup on a ladle

Tips for the best Spinach Orzo Soup

  • Use baby spinach. Fresh baby spinach is a great choice for this soup because it is very tender and has no tough stems. It wilts down easily and has wonderful flavor.
  • Use full-sized carrots. It's difficult to dice baby carrots because of their size, so use full-sized carrots that have been peeled. A small dice works great so they soften during the cooking process.
  • Season to taste. Depending on the veggie broth you use or if you're using water, the sodium level may vary. Season with salt, pepper, and any other spices near the end to your tastes.
  • Add the spinach last. Spinach can lose it's color and get slimy and bitter tasting if overcooked, so add it last. It only needs a couple of minutes to wilt and soften in your soup.

Add-ins and Substitutes

  • Substitute different pastas. You can make this with other small pastas as well, such as acini di pepe, midolline, alphabet pasta, fideo, elbow, or pastina.
  • Add other veggies. You can add vegetables like broccoli, mushrooms, kale, asparagus, or zucchini to the soup. Just make sure to chop them so they are similarly sized to the other ingredients.
  • Substitute frozen spinach. Fresh baby spinach works best, but in a pinch, you can use frozen spinach instead. Thaw and drain it before adding it into the soup to avoid watering it down.
  • Make it gluten-free. You can substitute gluten-free orzo for regular orzo in this recipe for those with a gluten sensitivity. Or substitute rice in the soup if you have none.

How to Store

Store any leftover Spinach Orzo Soup in an airtight container in the refrigerator for up to 5 days. You can reheat it on the stove or in the microwave until warmed through. You can also freeze this soup once it has cooled. Place it in a freezer ziplock bag and lay flat to freeze, then store it upright to save room for up to 6 months. Thaw overnight in the fridge and reheat to serve.

What to Serve with it

Spinach Orzo Soup on a spoon

I hope you love the flavors and versatility of this tasty Spinach Orzo Soup. It's quick and easy for no-hassle meal making. Enjoy!

More tasty vegan soups:

Spinach Orzo Soup

This Spinach Orzo Soup is a delicious combination of pasta, sauteed vegetables, and fresh spinach.
4.83 from 40 votes
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 194kcal
Author: Tania Sheff

Ingredients

  • 1 cup diced carrots
  • ½ cup chopped scallions
  • 2 garlic cloves, minced
  • 8 cups vegetable broth
  • 1 cup orzo pasta
  • 8 oz. baby spinach, roughly chopped
  • ½ tsp. sea salt or to taste
  • ¼ tsp. pepper or to taste

Instructions

  • In a medium pot, saute the carrots and scallions in olive oil for about 5-7 minutes.
  • Add the garlic, and saute for another minute or two.
  • Now add the broth and bring the soup to a boil. Simmer for 10 minutes.
  • At this point, add the orzo pasta and cook for about 5 minutes.
  • Lastly, season the soup with salt and pepper, add the spinach leaves, and cook for another 2-3 minutes. Serve garnished with lemon wedges or Vegan Parmesan.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Substitute different pastas. You can make this with other small pastas as well, such as acini di pepe, midolline, alphabet pasta, fideo, elbow, or pastina.
  • Add other veggies. You can add vegetables like broccoli, mushrooms, kale, asparagus, or zucchini to the soup. Just make sure to chop them so they are similarly sized to the other ingredients.
  • Substitute frozen spinach. Fresh baby spinach works best, but in a pinch, you can use frozen spinach instead. Thaw and drain it before adding it into the soup to avoid watering it down.
  • Make it gluten-free. You can substitute gluten-free orzo for regular orzo in this recipe for those with a gluten sensitivity. Or substitute rice in the soup if you have none.

How to Store

Store any leftover Spinach Orzo Soup in an airtight container in the refrigerator for up to 5 days. You can reheat it on the stove or in the microwave until warmed through. You can also freeze this soup once it has cooled. Place it in a freezer ziplock bag and lay flat to freeze, then store it upright to save room for up to 6 months. Thaw overnight in the fridge and reheat to serve.

Nutrition

Calories: 194kcal | Carbohydrates: 40g | Protein: 7g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2193mg | Potassium: 521mg | Fiber: 4g | Sugar: 7g | Vitamin A: 10857IU | Vitamin C: 20mg | Calcium: 87mg | Iron: 3mg

Air Fryer Asparagus

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These Air Fryer Asparagus are tender on the inside and have a delicious crispness on the outside. Simple seasonings give this vegetable great flavor.

Air Fryer Asparagus on a metal wire

Air frying vegetables makes them taste so much better. There's just something about the juicy, tender insides and the slightly crunchy outside of these Air Fryer Asparagus that's so good.

This healthy side dish is also great because it uses just a little bit of oil compared to deep frying, so you get all the flavor and crispness without any sogginess from excess oil. This dish is easy to make variations to, as well, so it's versatile for whatever you plan to serve it with. Let's look at the simple ingredients we'll be using to make this Air Fryer Asparagus.

Video Tutorials

Ingredients for Air Fryer Asparagus

  • Asparagus. I recommend using thicker spears for this recipe.
  • Oil. The best oils for air frying are: avocado, olive oil, coconut oil, and soybean oil. Read more here: Best Oils for Air Fryer.
  • Spices. Paprika, salt, and black pepper.

How to Make Asparagus In The Air Fryer

1. Wash the asparagus and trim off the tough ends. Preheat the air fryer to 400°F.

cutting the ends off the asparagus

2. Place the asparagus onto a large dish or baking tray and season with paprika, salt, and pepper. Drizzle with some oil and mix nicely using your hands.

seasoning the asparagus

3. Place the seasoned asparagus into the air fryer basket and spread in a single layer. Cook at 400°F for 10-13 minutes. Note: the cook time will depend on how thick your asparagus is, so watch it carefully.

cooking the asparagus
Air Fryer Asparagus on a air fryer basket

Ways to trim asparagus

There are two very easy ways to trim asparagus. One is by taking the asparagus in your two hands and bending it near where the white, woody parts begin. It will snap off, leaving just the edible green parts. Or you could just trim them off with a knife.

Recipe Variations

  • Make them sweet and spicy. Add maple syrup and red pepper flakes for a deliciously sweet and spicy flavor on these Air Fryer Asparagus.
  • Add Parmesan cheese and lemon. These two ingredients add a nice salty, nutty flavor, with a hint of citrus.
  • Use balsamic vinegar. Adding balsamic vinegar give them a sweet acidity that complements the asparagus’ natural flavor.
  • Make it savory. Add soy sauce for a salty, umami flavor, or some tempeh bacon to make it really savory.

FAQ about Air Fryer Asparagus

Do I need to preheat my air fryer?

While it depends on the air fryer you're using, usually it's best to get the air fryer to temperature before adding anything so it cooks quickly and gets that delicious crust.

Can I use aerosol spray on my air fryer?

It's best not to use an aerosol spray that can mess with the finish of your air fryer. Instead, opt for an oil mister or non-aerosol oil spray when needed.

How much can I put into my air fryer?

It's important when filling the air fryer basket not to overfill it. This is because the air fryer works by quickly circulating hot air, and if the basket is really full, the air will not reach much of what's inside it. Keep everything in a single layer when adding to the air fryer basket and cook in batches if you have to.

How to Store

Store any leftovers of this Air Fryer Asparagus in an airtight container in the refrigerator for up to 4 days. Since the asparagus will lose it's crispness, I advise reheating it in the air fryer for a few minutes, until the outside becomes crisp again and they are warmed through.

What to Serve with it

Air Fryer Asparagus on a plate

These Air Fryer Asparagus are utterly delicious and so versatile. They make a wonderful side dish to any meal. I hope you enjoy them!

More tasty vegan recipes:

Air Fryer Asparagus

These Air Fryer Asparagus are tender on the inside and have a delicious crispness on the outside. Simple seasonings give this vegetable great flavor.
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 41kcal
Author: Tania Sheff

Ingredients

  • 1 lb. asparagus
  • ½ tsp. garlic powder or to taste
  • ½ tsp. paprika or to taste
  • ⅓ tsp. sea salt or to taste
  • ½ tbsp. grapeseed oil

Instructions

  • Wash the asparagus and trim off the tough ends. Preheat the air fryer to 400°F.
  • Place the asparagus onto a large dish or baking tray and season with paprika, salt, and pepper. Drizzle with some oil and mix nicely using your hands.
  • Place the seasoned asparagus into the air fryer basket and spread in a single layer. Cook at 400°F for 10-13 minutes. Note: the cook time will depend on how thick your asparagus is, so watch it carefully.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Recipe Variations

  • Make them sweet and spicy. Add maple syrup and red pepper flakes for a deliciously sweet and spicy flavor on these Air Fryer Asparagus.
  • Add Parmesan cheese and lemon. These two ingredients add a nice salty, nutty flavor, with a hint of citrus.
  • Use balsamic vinegar. Adding balsamic vinegar give them a sweet acidity that complements the asparagus’ natural flavor.
  • Make it savory. Add soy sauce for a salty, umami flavor, or some tempeh bacon to make it really savory.

How to Store

Store any leftovers of this Air Fryer Asparagus in an airtight container in the refrigerator for up to 4 days. Since the asparagus will lose it's crispness, I advise reheating it in the air fryer for a few minutes, until the outside becomes crisp again and they are warmed through.

Nutrition

Calories: 41kcal | Carbohydrates: 5g | Protein: 3g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 162mg | Potassium: 238mg | Fiber: 2g | Sugar: 2g | Vitamin A: 877IU | Vitamin C: 7mg | Calcium: 28mg | Iron: 2mg

Roasted Potatoes and Zucchini

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These Roasted Potatoes and Zucchini are tender, tangy, and easy to make. This one pan dish has the most delicious homemade dressing that's perfect for these veggies.

Potatoes and Zucchini on a baking tray

This recipe for Roasted Potatoes and Zucchini is a real winner. It's a simple, one-pan meal that's easy to throw together as a quick side dish. These everyday vegetables are really elevated by the sweetness that comes from roasting and the delicious homemade dressing that's added to it. Tangy and sweet, it takes these mild-flavored veggies to the next level.

This dish has easy prep, but it does take about an hour to cook. You can set it in the oven and then make the rest of the meal while you wait for it to finish. It's nice and easy and I love that I only need to use one pan so there's less clean up. The recipe is also very versatile, so you can change up the veggies, dressing, and seasonings to fit your preferences. Let's take a look at the basic ingredients needed to make these Roasted Potatoes and Zucchini.

Video Tutorial

What you'll need

  • Potatoes. You can use Yukon Gold potatoes, but other types work as well.
  • Zucchini. Or yellow squash.
  • Olive Oil. Or any other kind of oil.
  • Mustard. Dijon, or your favorite type.
  • Lemon Juice. This adds some citrusy aroma and acidity.
  • Maple Syrup. Adds a touch of sweetness.
  • Spices. Paprika, garlic powder, salt, and black pepper.

How to make it

1. Whisk the olive oil, mustard, lemon juice, maple syrup, and spices together in a small bowl. Then set them aside.

making the sauce

2. Dice the potatoes and place them in a medium-sized mixing bowl. Pour half of the dressing over them and mix. Then transfer the potatoes to a parchment paper-lined baking tray and bake for 20 minutes at 400°F.

mixing potatoes with the sauce

4. While the potatoes cook, dice the zucchini and place it in the same mixing bowl with the rest of the sauce, and mix well.

mixing zucchini with the sauce

5. Once the 20 minutes is up, remove the potatoes from the oven and add the zucchini to them. Mix the vegetables together thoroughly and put the tray in the oven for another 25-30 minutes, or until the potatoes are golden brown and the zucchini has softened.

baking the veggies
Potatoes and Zucchini on a baking tray

Tips for the best Roasted Potatoes and Zucchini

  • Choose quality potatoes. Good quality potatoes are firm to the touch with smooth skins. Avoid ones with sprouts, bruises, or dark or green spots.
  • Use ripe zucchini. Choose the best zucchini by looking for small to medium ones that are firm, without blemishes or cuts. Little hairs on them indicate freshness.
  • Pre-mix the dressing. It's one extra step, but make sure to combine the dressing ingredients ahead of time so there is an even distribution of flavor throughout the dish.
  • Cut the vegetables to a uniform size. So that these Roasted Potatoes and Zucchini cook evenly, chop them to a similar size. This way they will roast at the same speed, without any ending up raw or overcooked.

Add-ins and Substitutes

  • Use different potato varieties. Make this recipe with other varieties of potatoes, such as red potatoes, baby potatoes, fingerlings, or sweet potatoes.
  • Make it spicy. If you want a tangy and spicy dressing, add some cayenne pepper, Sriracha, or red pepper flakes to it. It will give the whole dish some zing.
  • Use another dressing. You can also make your own dressing or use a store-bought one.
  • Substitute other vegetables. Instead of zucchini, make this recipe with carrots, broccoli, cauliflower, brussel's sprouts, and asparagus.

How to Store

Store this Roasted Potatoes and Zucchini in an airtight container in the refrigerator once it has cooled. It will last for up to 4 days. Reheat it in the microwave or in the oven (though I prefer the oven for a crisper texture) until warmed through.

What to Serve with it

Potatoes and Zucchini on a white plate

This Roasted Potatoes and Zucchini is a scrumptious side dish that's perfect for any meal. With lots of versatility, this recipe is one you'll want to keep on repeat.

More tasty veggie-filled vegan dishes:

Roasted Potatoes and Zucchini

These Roasted Potatoes and Zucchini are tender, tangy, and easy to make. This one pan dish has the most delicious homemade dressing that's perfect for these veggies.
5 from 2 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 281kcal
Author: Tania Sheff

Ingredients

  • 4 medium Yukon Gold potatoes, peeled and diced (about 1 ½ lbs.)
  • 2 medium zucchini, diced

For the Sauce

  • ¼ cup olive oil
  • 2 tbsp. mustard any kind you like
  • 1 tbsp. lemon juice
  • 1 tsp. maple syrup or sweetener of choice
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1 tsp. sea salt or to taste
  • ½ tsp. pepper or to taste

Instructions

  • Whisk the olive oil, mustard, lemon juice, maple syrup, and spices together in a small bowl. Then set them aside.
  • Dice the potatoes and place them in a medium-sized mixing bowl. Pour half of the dressing over them and mix. Then transfer the potatoes to a parchment paper-lined baking tray and bake for 20 minutes at 400°F.
  • While the potatoes cook, dice the zucchini and place it in the same mixing bowl with the rest of the sauce, and mix well.
  • Once the 20 minutes is up, remove the potatoes from the oven and add the zucchini to them. Mix the vegetables together thoroughly and put the tray in the oven for another 25-30 minutes, or until the potatoes are golden brown and the zucchini has softened.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Use different potato varieties. Make this recipe with other varieties of potatoes, such as red potatoes, baby potatoes, fingerlings, or sweet potatoes.
  • Make it spicy. If you want a tangy and spicy dressing, add some cayenne pepper, Sriracha, or red pepper flakes to it. It will give the whole dish some zing.
  • Use another dressing. You can also make your own dressing or use a store-bought one.
  • Substitute other vegetables. Instead of zucchini, make this recipe with carrots, broccoli, cauliflower, brussel's sprouts, and asparagus.

How to Store

Store this Roasted Potatoes and Zucchini in an airtight container in the refrigerator once it has cooled. It will last for up to 4 days. Reheat it in the microwave or in the oven (though I prefer the oven for a crisper texture) until warmed through.

Nutrition

Calories: 281kcal | Carbohydrates: 36g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 578mg | Potassium: 1015mg | Fiber: 5g | Sugar: 5g | Vitamin A: 247IU | Vitamin C: 54mg | Calcium: 47mg | Iron: 2mg

Vegan Christmas Cake

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This Vegan Christmas Cake is the perfect holiday treat to enjoy with a family or give as a gift. Full of fruit, nuts, and infused with alcohol, it's a decadent treat.

Vegan Christmas Cake in a baking pan

When it comes to desserts for the holidays, you can't go wrong this Vegan Christmas Cake. It's festive and delicious, with a dense texture that's full of flavor. This cake is easy to make ahead and enjoy for weeks, or pass out to friends as a holiday gift. Either way, it's delicious and just right for the season.

Video Tutorial

What is Christmas Cake

Christmas Cake is a rich, dense fruit cake filled with alcohol (rum, brandy, sherry) soaked fruits, warming Christmas spices, and nuts. Although the recipe I am sharing with you today comes from England, many countries make special fruit cakes to be eaten at Christmas time.

Christmas cake can be prepared months in advance, and stay in the fridge. All you need to do is "feed" it with 1-2 tablespoons of alcohol once per week or even less.

What goes in Vegan Christmas Cake

  • Dried Fruits. You'll need about 30 ounces of dried fruit mix. I used raisins, dried cranberries, papaya, pineapple, apricots, and dates.
  • Alcohol. Whiskey, brandy, sherry, or rum.
  • Fruit Juice. I think orange juice is best here.
  • Dry Ingredients. All-purpose flour, baking soda, baking powder, salt, allspice, nutmeg, and cinnamon.
  • Wet Ingredients. Plant butter, brown sugar, molasses or dark corn syrup, grapeseed or avocado oil.
  • Egg replacement. Coconut milk and apple cider vinegar.
  • Nuts. Optional. I used walnuts. Other kind can be used instead.

How to make Vegan Christmas Cake

1. Dried fruit prep. First, we need to prepare the dried fruit. Place all of the dried fruits into a medium saucepan and add the orange juice and brandy. Cover with a lid, bring to a boil, reduce the heat to low, and simmer for 10 minutes, stirring once or twice. Turn off the heat and let it sit with the lid on for about 1 hour. Remove the lid and proceed with the next steps while the fruit mix is cooling.

cooking the dried fruit in alcohol

2. Wet Ingredients. To a large bowl, add softened plant butter and brown sugar. Beat on low with an electrical mixer. Now add the oil and molasses. Beat again until everything is well combined.

whisking the wet ingredients

3. Egg replacement. In a small bowl or a cup, mix together the coconut milk (or whichever kind you are using) and apple cider vinegar. Set aside.

making vegan eggs

4. Dry Ingredients. Sift the flour, baking powder, baking soda, salt, nutmeg, allspice, and cinnamon into a large mixing bowl.

mixing the dry ingredients

5. Make the batter. Now add the wet ingredients together with the milk/vinegar mixture in the bowl with the flour. Using a spoon, mix everything well. At this point, add the soaked dried fruits and walnuts. Mix to combine.

making the batter for the cake

6. Prep the spring pan. Start preheating your oven to 350°F. Take a 9-inch spring pan and line it with parchment paper. Use plant butter to make it stick to the walls. (The video above shows exactly how I do it).

preparing the spring form

7. Bake the cake. Pour the batter into the spring pan and cover it with foil. Bake at 350°F for 2 hours. Let it cool.

covering the cake with foil and baking it

8. Feed the cake. Once cooled, spoon 2 tbsp. of brandy or whiskey over it. To store, peel off the parchment paper, then wrap well in cling film. Feed the cake with 1-2 tbsp. of alcohol every two weeks, until ready to serve. It will stay in the fridge for up to 2 months.

feeding the cake with alcohol
pouring alcohol over Vegan Christmas Cake

Can you make the Christmas Cake without alcohol?

Yes, you can use tea, fruit juice, or a flavored syrup, but it won’t have the same effect as alcohol, so don’t overdo it or your cake will be soggy. Just use extra juice or syrup in place of the alcohol in this recipe.

Tips for the best Christmas Cake

  • Simmer the dried fruit. This step is important because it not only rehydrates the fruits partially, but it also infuses them with the sweet juice and alcohol.
  • Sift the dry ingredients. It's best to do this because it gets out any clumps that could happen because of the flour. They would not taste good in your cake.
  • Use butter to hold the parchment paper. Plant butter is a great way to get the parchment paper to adhere to the walls of the pan. Otherwise the cake will get caught in the crevices of the crimping paper.
  • Feed the Christmas Cake. Don't forget to feed the cake every 2 weeks. This keeps it moist and delicious, and not stale.
A slice of Vegan Christmas Cake

Add-ins and Substitutes

  • Add other dried fruits. Make this with other great options like mangoes, dried blueberries, kiwi, strawberries, and apples. Use any combination you desire, just make sure you'll end up with about 30 oz. at the end.
  • Substitute other fruit juices. I like orange juice for this Christmas Cake, but you could also use grapefruit juice, apple juice, or cranberry juice.
  • Make it allergen-friendly. To make this safe for those with common food allergies, skip the nuts and use gluten-free all-purpose flour.
  • Substitute other nuts. Besides walnuts, you can also make this with almonds, pecans, macadamia nuts, brazil nuts, or hazelnuts.

How to store and feed Christmas Cake

To store, peel off the parchment paper and wrap the Christmas Cake well in cling film. Feed the cake with 1-2 tbsp. of alcohol every two weeks, until you're ready to serve. It will stay in the fridge for up to 2 months.

What to Serve with it

Close up shot of Vegan Christmas Cake

This Vegan Christmas Cake is so delicious and makes a great gift or dessert during the holiday season. Enjoy!

More vegan Christmas recipes to try:

Vegan Christmas Cake

This Vegan Christmas Cake is the perfect holiday treat to enjoy as a family or give as a gift. Full of fruit, nuts, and infused with alcohol, it's a decadent treat.
5 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 3 hours
Total Time: 3 hours 30 minutes
Servings: 16 slices
Calories: 446kcal
Author: Tania Sheff

Ingredients

For the soaked fruits

  • 5 oz. raisins
  • 5 oz. dried cranberries
  • 5 oz. dried apricots, diced
  • 5 oz. dried pineapple, diced
  • 5 oz. papaya, diced
  • 5 oz. dates, diced
  • 1 cup orange juice
  • ⅔ cup brandy (or rum, whiskey, sherry)

For Wet Ingredients

  • 8 tbsp. plant butter, softened
  • ½ cup brown sugar
  • 3 tbsp. molasses or dark corn syrup
  • ½ cup grapessed oil (or avocado oil)
  • 1 tbsp. orange zest

For Egg Replacement

  • ½ cup coconut milk (or other plant milk)
  • 3 tbsp. apple cider vinegar

For Dry Ingredients

  • 1 ⅔ cup all-purpose flour
  • ½ tsp. baking soda
  • ½ tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. all spice
  • ½ tsp. nutmeg
  • ½ tsp. cinnamon

Other

  • 1 cup chopped walnuts or other nuts of choice

Instructions

  • Dried fruit prep. First, we need to prepare the dried fruit. Place all of the dried fruits into a medium saucepan and add the orange juice and brandy. Cover with a lid, bring to a boil, reduce the heat to low, and simmer for 10 minutes, stirring once or twice. Turn off the heat and let it sit with the lid on for about 1 hour. Remove the lid and proceed with the next steps while the fruit mix is cooling.
  • Wet Ingredients. To a large bowl, add softened plant butter and brown sugar. Beat on low with an electrical mixer. Now add the oil and molasses. Beat again until everything is well combined.
  • Egg replacement. In a small bowl or a cup, mix together the coconut milk (or whichever kind you are using) and apple cider vinegar. Set aside.
  • Dry Ingredients. Sift the flour, baking powder, baking soda, salt, nutmeg, allspice, and cinnamon into a large mixing bowl.
  • Make the batter. Now add the wet ingredients together with the milk/vinegar mixture in the bowl with the flour. Using a spoon, mix everything well. At this point, add the soaked dried fruits and walnuts. Mix to combine.
  • Prep the spring pan. Start preheating your oven to 350°F. Take a 9-inch spring pan and line it with parchment paper. Use plant butter to make it stick to the walls. (The video above shows exactly how I do it).
  • Bake the cake. Pour the batter into the spring pan and cover it with foil. Bake at 350°F for 2 hours. Let it cool.
  • Feed the cake. Once cooled, spoon 2 tbsp. of brandy or whiskey over it. To store, peel off the parchment paper, then wrap well in cling film. Feed the cake with 1-2 tbsp. of alcohol every two weeks, until ready to serve. It will stay in the fridge for up to 2 months.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Add other dried fruits. Make this with other great options like mangoes, dried blueberries, kiwi, strawberries, and apples. Use any combination you desire, just make sure you'll end up with about 30 oz. at the end.
  • Substitute other fruit juices. I like orange juice for this Christmas Cake, but you could also use grapefruit juice, apple juice, or cranberry juice.
  • Make it allergen-friendly. To make this safe for those with common food allergies, skip the nuts and use gluten-free all-purpose flour.
  • Substitute other nuts. Besides walnuts, you can also make this with almonds, pecans, macadamia nuts, brazil nuts, or hazelnuts.

How to store and feed Christmas Cake

To store, peel off the parchment paper and wrap the Christmas Cake well in cling film. Feed the cake with 1-2 tbsp. of alcohol every two weeks, until you're ready to serve. It will stay in the fridge for up to 2 months.

Nutrition

Calories: 446kcal | Carbohydrates: 60g | Protein: 6g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 16mg | Sodium: 177mg | Potassium: 603mg | Fiber: 6g | Sugar: 32g | Vitamin A: 675IU | Vitamin C: 34mg | Calcium: 73mg | Iron: 3mg

Air Fryer Spaghetti Squash

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This Air Fryer Spaghetti Squash is full of tender squash that's been caramelized and charred. Cooked in the air fryer, it's a super healthy veggie that's flavorful and filling.

Air Fryer Spaghetti Squash on a fork

If you haven't already, you have to try spaghetti squash that's been cooked in an air fryer. This method makes the most delicious texture and it caramelizes the flesh of the squash to perfection. Air Fryer Spaghetti Squash is really easy to make, and it adds so much flavor to this mild veggie.

This recipe is very versatile and you can serve it in a number of ways. Spaghetti squash is cooked until it's tender enough to be shredded into spaghetti-like strands that taste great with pepitas on top or some marinara. And you can eat right from the skin, which is lots of fun for kids. This is sure to delight the whole family. Let's look at the ingredients you'll be using for this Air Fryer Spaghetti Squash.

Video Tutorial

What you'll need

  • Spaghetti Squash.
  • Spices. Garlic powder, paprika, and salt.
  • Oil. I used olive oil. Other kinds can also be used.

How to cook Spaghetti Squash in an Air Fryer

1. Cut the spaghetti squash in half and scoop out the seeds.

cutting the spaghetti squash in two

2. Generously season the spaghetti squash halves with paprika, garlic powder, and salt.

seasoning the squash

3. Drizzle them with olive oil (about ½ tbsp. for each half) and spread the oil with your hands evenly.

spreading the olive oil

4. Place the spaghetti squash halves onto the air fryer basket, cut side up. Air fry for about 35 minutes, until nice char marks appear.

Spaghetti Squash on the air fryer rack

5. Once it’s cool enough to touch, use a fork to scrape the strands. I like to start from the outside and work my way in, fluffing them up as I go.

Air Fryer Spaghetti Squash on a rack

Tips for the best Air Fryer Spaghetti Squash

  • Use a spoon to scoop the seeds out. The easiest way to get the seeds out of your spaghetti squash is by scooping them with a spoon. This way, you can scrape along the sides to get every last one, plus any stringy bits.
  • Mix up the seasonings. You can adjust the seasonings according to your personal liking. Add some garlic powder, a touch of chili powder for some heat, taco seasoning, or try some Berbere (it's fantastic!).
  • Spread the oil with your hands. Using clean, dry hands to spread the oil is really easy and thorough. It also saves you from anymore dishes 🙂
  • Preheat the air fryer. Always preheat the air fryer so that the inside is hot enough when you add the squash. Otherwise you land up steaming them instead of frying them.

Add-ins and Substitutes

  • Change the oil. Best oils for air frying are: avocado, olive oil, coconut oil, and soybean oil. Read more here: Best Oils for Air Fryer.
  • Adjust the seasonings. Season the spaghetti squash depending on your personal preferences.
  • Add butter at the end. For extra flavor, add about ½ tbsp. of plant-based butter to each spaghetti squash half during the last 3 minutes of air frying. It will add some more flavor and richness to the dish.
  • Add marinara. You can serve this like a healthy spaghetti, with some marinara on top.

How to Store

Store any leftovers of this Air Fryer Spaghetti Squash in an airtight container in the fridge for up to 4 days. To reheat it, just place it in the microwave or warm it on the stove top over medium heat. If the squash is still in the skin, you can also reheat it in the air fryer for a few minutes.

What to Serve with it

Air Fryer Spaghetti Squash on a plate, garnished with pepitas

This scrumptious Air Fryer Spaghetti Squash is so simple and easy to make. You can enjoy it with lots of other dishes to make a delicious and flavorful meal the whole family will enjoy.

More tasty vegan dishes:

Air Fryer Spaghetti Squash

This Air Fryer Spaghetti Squash is full of tender squash that's been caramelized and charred. Cooked in the air fryer, it's a super healthy veggie that's flavorful and filling.
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 223kcal
Author: Tania Sheff

Ingredients

  • 2 medium spaghetti squashes
  • 2 tbsp. olive oil or other kind
  • 1 tsp. paprika or to taste
  • 2 tsp. garlic powder or to taste
  • 1 tsp. salt or to taste
  • ¼ cup roasted pepitas or sunflower seeds, to serve optional

Instructions

  • Cut the spaghetti squash in half and scoop out the seeds.
  • Generously season the spaghetti squash halves with paprika, garlic powder, and salt.
  • Drizzle them with olive oil (about ½ tbsp. for each half) and spread the oil with your hands evenly.
  • Place the spaghetti squash halves onto the air fryer basket, cut side up. Air fry for about 35 minutes, until nice char marks appear.
  • Once it’s cool enough to touch, use a fork to scrape the strands. I like to start from the outside and work my way in, fluffing them up as I go.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

How to Store

Store any leftovers of this Air Fryer Spaghetti Squash in an airtight container in the fridge for up to 4 days. To reheat it, just place it in the microwave or warm it on the stove top over medium heat. If the squash is still in the skin, you can also reheat it in the air fryer for a few minutes.

Tips for the best Air Fryer Spaghetti Squash

  • Use a spoon to scoop the seeds out. The easiest way to get the seeds out of your spaghetti squash is by scooping them with a spoon. This way, you can scrape along the sides to get every last one, plus any stringy bits.
  • Mix up the seasonings. You can adjust the seasonings according to your personal liking. Add some garlic powder, a touch of chili powder for some heat, taco seasoning, or try some Berbere (it's fantastic!).
  • Spread the oil with your hands. Using clean, dry hands to spread the oil is really easy and thorough. It also saves you from anymore dishes 🙂
  • Preheat the air fryer. Always preheat the air fryer so that the inside is hot enough when you add the squash. Otherwise you land up steaming them instead of frying them.

Nutrition

Calories: 223kcal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 561mg | Potassium: 554mg | Fiber: 7g | Sugar: 13g | Vitamin A: 618IU | Vitamin C: 12mg | Calcium: 113mg | Iron: 2mg