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Creamy Vegan Cauliflower Steaks

· 2 Comments

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

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

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

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

Video Tutorial

What you'll need

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

How to make it

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

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

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

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

5. Garnish with parsley and serve immediately.

Helpful Tips and Tricks

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

Recipe Variations

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

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

What to serve with cauliflower steaks

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

Some simple side dish options could be:

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

More tasty cauliflower recipes to try:

Creamy Vegan Cauliflower Steaks

These Creamy Vegan Cauliflower Steaks are fast and simple to cook. Using just 4 simple ingredients, it's certain to be a hearty vegan meal that you're going to love.
5 from 3 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 2 servings
Calories: 219kcal
Author: Tania Sheff

Ingredients

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

Instructions

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

Notes

Helpful Tips and Tricks

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

Recipe Variations

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

Nutrition

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

Vegan Stuffed Eggplants

· 4 Comments

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

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

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

Video Tutorial

What you'll need

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

How to make it

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

seasoning the eggplants before baking

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

processing the peppers and tomatoes

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

cooking the peppers and tomatoes

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

adding bread crumbles to the peppers

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

adding garlic and cheese to the stuffing

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

scooping eggplant flesh and making "boats"

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

adding the stuffing to the eggplants

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

Tips for the best Vegan Stuffed Eggplants

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

Add-ins and Substitutes

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

How to Store

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

How to Serve it

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

More tasty vegan recipes:

Vegan Stuffed Eggplants

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

Ingredients

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

Instructions

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

Notes

Tips for the best Vegan Stuffed Eggplants

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

How to Store

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

Nutrition

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

Tomato and Onion Salad

· Leave a Comment

This Tomato and Onion Salad is a refreshing dish that has lots of flavor. Both juicy and crunchy, the simple ingredients in this salad make it fresh and delightful.

Tomato and Onion Salad on a white plate

This Tomato and Onion Salad is a delicious way to enjoy a healthy side dish with your meals this summer. Fresh, juicy tomatoes served with crisp onions and spicy serrano pepper, these flavors and textures are so great together. The dressing is light to keep the focus on the veggies. I'm sure you'll love serving this with your favorite dishes this season.

Tomatoes are a really healthy ingredient to work with because they contain so many vitamins, minerals, and are full of the antioxidant lycopene. Eating them fresh like this means you lose none of their benefits. Onions, too, are full of antioxidants. So enjoy it knowing that not only is this Tomato and Onion Salad flavorful and easy to make, it's also really good for you. Now let's look more closely at the ingredients you'll be using.

Video Tutorial

What you'll need

  • Tomatoes. Since this is a TOMATO salad, you'll need some flavorful tomatoes. I used organic Roma tomatoes.
  • Red Onion. Red onion is a bit milder than white or yellow onion. You can use white or yellow, however, it's best to soak it in icy water for 10-15 minutes once sliced, to get rid of the harsh flavors.
  • Serrano Pepper. Or another kind of spicy pepper. You can also use red pepper flakes instead, or even a pinch of cayenne.
  • Parsley. Fresh parsley is best, or you can use dried parsley, if fresh is not available.
  • Apple Cider Vinegar. Or regular vinegar.
  • Olive Oil. May skip it, if following a no-oil diet, or use another kind of oil if you prefer.
  • Salt & Pepper. Season to taste.

How to make this salad

1. Cut the tomatoes in half, and slice them into very thin half circles (as thin as you can). Slice the onion into very thin quarter circles.

cutting tomatoes and onions

2. Thinly slice the serrano pepper and chop the parsley.

cutting parsley and Serrano pepper

3. Place all of the veggies into a large mixing bowl and add the apple cider vinegar, olive oil, salt, and pepper. Gently toss the ingredients together. Serve.

mixing salad ingredients together.
Tomato and Onion Salad in a bowl

Tips for making this Tomato and Onion Salad

  • Choose the most flavorful tomato. Since it's the star of the dish, look for a tomato that is fresh, firm, heavy for its size, and aromatic. Organic is best if you can find it.
  • Use a very sharp knife. You'll need a sharp knife to make this salad, otherwise your tomato slices will be very mushy.
  • Soak your onion if you're using yellow or white. Placing the sliced onions in icy water for 10-15 minutes will reduce the sharp pungency that these varieties have. It's not necessary with red ones.
  • Allow it to marinate for a little while. Letting this Tomato and Onion Salad sit for an hour or so isn't a bad thing, as it allows the flavors to marinate. Just not too long to avoid mushiness.

Variations to this Salad

  • Add different vegetables. You could also enjoy this Tomato and Onion Salad with some sliced cucumbers, avocado, artichokes, or bell pepper.
  • Substitute herbs. Parsley works well with these ingredients, but if you prefer other herbs, such as dill, basil, chives, or cilantro, go for it.
  • Add some protein. Some chickpeas, cubed tofu, or white beans would be delicious in this salad, and also add to satiation.

Serving Suggestions

This summer salad is great with all kinds of meals. Enjoy it for a quick light lunch or serve it alongside your main course. Tomato and Onion Salad goes well with other sides like Garlic Smashed Potatoes. Or if you want to pair it with pasta, serve it with Sun Dried Tomato Pasta or Creamy Lemon Spaghetti. You might like it with Vegan Potato Pancakes or Vegan Stuffed Peppers. For a grain option, I like quinoa, Rice and Beans, or Spinach Rice. Enjoy this salad with any of your favorite pastas, veggies, proteins, or grains. It's really versatile.

How to Store this Tomato and Onion Salad

You can store Tomato and Onion Salad in the refrigerator in an airtight container. It will last for 2-3 days, but because the tomatoes can get mushy fast, try to eat it as soon as possible, or only make as much as you can eat in a day.

Tomato and Onion Salad close up shot

I hope you and your family will enjoy this refreshing and delicious Tomato and Onion Salad as much as I do. It's the perfect thing to serve this summer.

Other yummy salad recipes to try:

Tomato and Onion Salad

This Tomato and Onion Salad is a refreshing dish that has lots of flavor. Both juicy and crunchy, the simple ingredients in this summer salad make it fresh and delightful, perfect for the season.
5 from 3 votes
Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4 servings
Calories: 83kcal
Author: Tania Sheff

Ingredients

  • 2 lbs. Roma tomatoes
  • ½ medium red onion
  • 1 small Serrano pepper (see notes)
  • ⅓ cup parsley
  • 1 tbsp. apple cider vinegar
  • 1 tbsp. olive oil
  • ½ tsp. salt or to taste
  • ⅓ tsp. pepper or to taste

Instructions

  • Cut the tomatoes in half, and slice them into very thin half circles (as thin as you can). Slice the onion into very thin quarter circles.
  • Thinly slice the Serrano pepper and chop the parsley.
  • Place all of the veggies into a large mixing bowl and add the apple cider vinegar, olive oil, salt, and pepper. Gently toss the ingredients together. Serve.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

NOTE: You can use Serrano or another kind of spicy pepper. You can also use red pepper flakes instead, or even a pinch of cayenne.

How to Store this Tomato and Onion Salad

You can store Tomato and Onion Salad in the refrigerator in an airtight container. It will last for 2-3 days, but because the tomatoes can get mushy fast, try to eat it as soon as possible, or only make as much as you can eat in a day.

Nutrition

Calories: 83kcal | Carbohydrates: 11g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 254mg | Potassium: 598mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2327IU | Vitamin C: 39mg | Calcium: 35mg | Iron: 1mg

Fajita Vegetables

· 2 Comments

These Fajita Vegetables are so easy to make and pack tons of flavor into one dish. Made with an assortment of fresh vegetables and spices, they are roasted to golden brown perfection.

Fajita Vegetables on a tray with veggies on the background

These Fajita Vegetables make an amazing side dish for so many meals. Coated with simple seasonings, these peppers, onions, and mushrooms are roasted to release tons of flavor. The cooking method gives the vegetables a chance to soften and give off a hint of sweetness. The addition of pureed chipotles in adobo sauce gives it some smoky, tangy heat that you're going to love.

There are many variations to this recipe, so you can tweak it to make it work for your tastes. From the sauce to the actual veggies used, this dish is so versatile. It's also a breeze to make, so whether it's a family dinner or a quick weeknight meal, these Fajita Vegetables are just what you're looking for. Let's talk about what you'll be using to make this tasty dish.

Video Tutorial

What you'll need

  • Vegetables. I used multi-colored bell peppers, red onion, and portobello mushrooms. But other veggies can be used as well.
  • Olive Oil. Or any other oil of choice.
  • Spices. Paprika, garlic powder, cumin powder, salt, and chipotles in adobo sauce.

How to make it

1. In a small bowl or cup, mix together the olive oil and the spices. Then set it aside.

mixing the spices

2. Place all of the vegetables into a large mixing bowl and pour the spiced oil on top. Mix everything very well.

seasoning the veggies

3. Line a large baking sheet with parchment paper or a silicone mat and evenly spread the vegetables out on it.

Fajita Vegetables on a tray before baking

4. Roast the Fajita Vegetables at 425°F for about 25 minutes, or until the vegetables have softened and browned. Serve warm.

Baked Fajita Vegetables on a tray
Fajita Vegetables on a baking tray

Tips for the best Fajita Vegetables

  • Chop the vegetables to similar sizes. So the vegetables will roast evenly and thoroughly, chop them to about the same size. If some are bigger than others, they may burn or be undercooked.
  • Coat them thoroughly with the oil mixture. This not only distributes the spices all over the vegetables, but also helps them brown, releasing even more delicious flavor.
  • Use fresh vegetables if possible. Frozen vegetable mixes are easy to find, but they can incorporate too much moisture into the dish, causing the veggies to steam rather than roast.
  • Use up your extra chipotles in adobo sauce. If you have extra from the can you opened, make use of it in this Baked Portobello Mushrooms recipe. Or find out how to store and freeze it.

Add-ins and Substitutes

  • Substitute different vegetables. Other veggies that can be used in this recipe include broccoli, cauliflower, green beans, zucchini, snap peas, or asparagus.
  • Add herbs. Try this recipe with fresh herbs, such as rosemary, thyme, cilantro, basil, or parsley. Fresh is best because it adds the most flavor.
  • Substitute the chipotles. If you can't find chipotles in adobo sauce, they can be substituted with chili powder. You only need about ⅓ tsp. when making this substitution.
  • Add a sauce. Instead of the oil and spice mixture, you can make this with a sauce like pesto, Roasted Pepper Sauce, Chermoula Sauce, or even top it with Vegan Cashew Cheese Sauce.

How to Store

Store these Fajita Vegetables in the refrigerator in an airtight container for up to 5 days. You can reheat them in the oven or in the microwave until warmed through.

What to Serve with it

Taco made from Fajita Vegetables

These Fajita Vegetables are flavorful, tender, and easy to make. This recipe is a great addition to your table because it goes well with almost any dish and is versatile enough to be a real crowd pleaser. I hope you love it as much as I do.

More tasty Mexican inspired vegan recipes:

Fajita Vegetables

These Fajita Vegetables are so easy to make and pack tons of flavor into one dish. Made with an assortment of fresh vegetables and spices, they are roasted to golden brown perfection.
5 from 2 votes
Print Pin Rate
Course: Side Dish
Cuisine: American, Mexican
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4 servings
Calories: 169kcal
Author: Tania Sheff

Ingredients

  • 3 small multi-colored bell peppers, cut into stripes
  • 1 medium red onion, cut into stripes
  • 3 small portobello mushrooms, cut into medium pieces

Seasoning

  • ¼ cup olive oil
  • 1 tsp. garlic powder
  • 1 tsp. pureed chipotles in Adobo sauce (or ⅓ tsp. chili powder)
  • ½ tsp. cumin powder
  • ½ tsp. paprika
  • ½ tsp. sea salt

Instructions

  • In a small bowl or cup, mix together the olive oil and the spices. Then set it aside.
  • Place all of the vegetables into a large mixing bowl and pour the spiced oil on top. Mix everything very well.
  • Line a large baking sheet with parchment paper or a silicone mat and evenly spread the vegetables out on it.
  • Roast the Fajita Vegetables at 425°F for about 25 minutes, or until the vegetables have softened and browned. Serve warm.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Substitute different vegetables. Other veggies that can be used in this recipe include broccoli, cauliflower, green beans, zucchini, snap peas, or asparagus.
  • Add herbs. Try this recipe with fresh herbs, such as rosemary, thyme, cilantro, basil, or parsley. Fresh is best because it adds the most flavor.
  • Substitute the chipotles. If you can't find chipotles in adobo sauce, they can be substituted with chili powder. You only need about ⅓ tsp. when making this substitution.
  • Add a sauce. Instead of the oil and spice mixture, you can make this with a sauce like pesto, Roasted Pepper Sauce, Chermoula Sauce, or even top it with Vegan Cashew Cheese Sauce.

How to Store

Store these Fajita Vegetables in the refrigerator in an airtight container for up to 5 days. You can reheat them in the oven or in the microwave until warmed through.

Nutrition

Calories: 169kcal | Carbohydrates: 10g | Protein: 3g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 265mg | Potassium: 414mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1827IU | Vitamin C: 74mg | Calcium: 19mg | Iron: 1mg

Simple Roasted Broccoli

· Leave a Comment

This Simple Roasted Broccoli is the perfect side dish for any meal. It's a healthy and tasty recipe made with just 6 simple ingredients.

Simple Roasted Broccoli on a Plate.

One of the biggest reasons that you need to make this Simple Broccoli Recipe is because it's refreshing and tastes great. Broccoli is a very versatile vegetable that has a wonderful flavor no matter what cooking method you choose to make it.

Cooked broccoli pairs perfectly with a number of different dishes as well which means that it's an easy dish that you can easily depend on as well. If you have 30 minutes of time, you can easily cook up this simple broccoli recipe.

Video Tutorial

What you'll need

  • Broccoli. I like using the florets and roughly chopped stems, too. Why waste? Stems are delicious.
  • Oil. Use grapeseed, olive, or avocado oil.
  • Soy Sauce. Or tamari for a gluten-free option.
  • Agave Syrup. Or maple syrup.
  • Paprika.
  • Red Pepper Flakes. For a touch of heat.

How to make this Roasted Broccoli

1. In a small bowl, mix together the oil, soy sauce, agave, paprika, and red pepper flakes. Set aside.

Mixing all Ingredients for Soy-Sauce Mixture.

2. Place the broccoli onto a large non-stick baking sheet and pour the soy-sauce mixture over it. Using your hands mix everything nicely.

Placing the Broccoli onto Baking Sheet and Pouring Soy-Sauce Mixture over it.

3. Roast at 425°F for 20 minutes until cooked through (check by poking with a fork, should be fork tender) and lightly browned. The browned bits are the best! So don't worry if you see some charring.

Simple Roasted Broccoli Close Up.

How To Cut Broccoli

When shopping for broccoli at the store buy a head of broccoli with florets that are bright green (not too yellow or brown).

Once you bring the broccoli home, be sure to give it a good rinse.  Then cut off the florets, separating them as necessary, trying to have similar-sized pieces. Cut the remaining stalk into medium pieces as use that as well.

How to Meal Prep With Broccoli

Since broccoli can be enjoyed raw or cooked, meal prepping is actually a breeze. Planning ahead for your meals means that you can cut up broccoli and have it ready to go and stored in your fridge for a few days before you're ready to use it.

Just prep it as described above and that will save you time when you're ready to bake it as directed for this simple broccoli recipe.

See how simple this broccoli recipe is? It's literally the best way to cook up and enjoy broccoli! Everyone in the family is certain to agree that this needs to be one of your main side dish recipes moving forward.

How to Store and Reheat

The other great aspect of broccoli is that it's really easy to store and reheat. As long as you store it in an airtight container in the fridge, it should stay fresh for about 5 days without any issues.

When it's time to reheat, just pop it in the microwave for about 30 seconds and it should be hot and ready to enjoy in no time at all.

How to Serve

Serving cooked broccoli is also super simple. You can easily add on any type of topping that you want to bring in some other flavors and taste.

Salt is one of the more popular additions, but red pepper flakes are great as well. You can even add on lemon pepper seasoning, or Everything Bagel seasoning as well.

Simple Roasted Broccoli Close Up.

As you can see, this is one simple recipe that you can easily whip up in no time at all. Not only is it easy to make and full of nutrients and other health benefits, but it's really delicious as well.

More tasty recipes to try:

Simple Roasted Broccoli

This Simple Roasted Broccoli is the perfect side dish for any meal. It's a healthy and tasty recipe made with just 6 simple ingredients.
5 from 5 votes
Print Pin Rate
Course: Side Dish
Cuisine: Chinese
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 132kcal
Author: Tania Sheff

Ingredients

  • 1 ½ lb. broccoli
  • 2 tbsp. oil I used grapeseed oil
  • 2 tbsp. soy sauce
  • 1 tsp. agave syrup
  • 1 tsp. paprika
  • red pepper flakes to taste

Instructions

  • In a small bowl, mix together the oil, soy sauce, agave, paprika, and red pepper flakes. Set aside.
  • Place the broccoli onto a large non-stick baking sheet and pour the soy-sauce mixture over it. Using your hands mix everything nicely.
  • Roast at 425°F for 20 minutes until cooked through (check by poking with a fork, should be fork tender) and lightly browned. The browned bits are the best! So don't worry if you see some charring.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

                           How to Store and Reheat

The other great aspect of broccoli is that it's really easy to store and reheat. As long as you store it in an airtight container in the fridge, it should stay fresh for about 5 days without any issues.
When it's time to reheat, just pop it in the microwave for about 30 seconds and it should be hot and ready to enjoy in no time at all.

                                     How to Serve

Serving cooked broccoli is also super simple. You can easily add on any type of topping that you want to bring in some other flavors and taste.
Salt is one of the more popular additions, but red pepper flakes are great as well. You can even add on lemon pepper seasoning, or Everything Bagel seasoning as well.

Nutrition

Serving: 4servings | Calories: 132kcal | Carbohydrates: 13g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 469mg | Potassium: 553mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1098IU | Vitamin C: 153mg | Calcium: 80mg | Iron: 1mg

Hazelnut Chocolate Squares

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These Hazelnut Chocolate Squares are an easy, gluten-free dessert that can be served to guests or made ahead for a simple dessert whenever. I warn you: their nutty, sweet flavor is highly addictive!

Hazelnut Chocolate Squares on a fork

These Hazelnut Chocolate Squares are so rich and decadent, yet really easy, too. You can put this together with basic pantry ingredients, and besides the toasting of the hazelnuts, this is a no-bake recipe. With dates and maple syrup as the sweeteners, you can also enjoy the fact that there is no refined sugar here, and it's gluten-free.

This is a great recipe to use when entertaining because it's easy to make ahead for no-stress prep and it's just such a crowd-pleaser! Gooey, rich, sweet, and a little salty, these treats are addictively good. Serve them with other desserts, as a snack, or just with some coffee and tea after dinner. They are versatile enough for anything. Let's look at what you'll be using to make these scrumptious squares.

Video Tutorial

What you'll need

  • Hazelnuts. We'll toast them for extra crunch and flavor.
  • Rolled Oats. We'll turn these into flour.
  • Medjool Dates. These are soft, sweet, and chewy.
  • Cacao Powder. Try to use good-quality cacao.
  • Cacao Nibs. Optional, but recommended.
  • Coconut Oil. Optional.
  • Maple Syrup. Or agave syrup.
  • Vanilla Extract.
  • Sea Salt.
  • Vegan Chocolate.

How to make these bars

1. Place the hazelnuts onto a baking tray and bake at 350°F for about 10-15 minutes. Place on a clean kitchen towel and gently rub the hazelnuts to release their skins. Set aside.

roasting hazelnuts

2. Place the rolled oats in a food processor, and process until fine.

processing the oats

3. To the oats, add hazelnuts, dates, cacao powder, cacao nibs, coconut oil, maple syrup, vanilla extract, and sea salt. Process until you have a sticky dough that you can press together with your fingers.

processing the dates

4. Line a prepared pan with parchment paper and spread the hazelnut dough evenly. You can use a bottom of a cup to press it. Place it in the freezer for 20 minutes.

making the dough and chilling it

5. In the meantime, melt the chocolate. Remove the hazelnut cake from the freezer, pour the chocolate on top, and spread it nicely with a spoon.

pouring the melted chocolate over hazelnut dough

6. Sprinkle some cacao nibs and a little bit of sea salt on top. Place it in the fridge and allow it to cool. Cut into squares, and enjoy!

finished Hazelnut Chocolate Squares on a board
Hazelnut Chocolate Squares close up shot

Tips for the best Hazelnut Chocolate Squares

  • Toast the hazelnuts. Not only does this give them lots more flavor and a crunchy texture, but it also makes removing the skins so much easier.
  • Use a cup to press down the batter. Your hands can do the job, but because they are warm, they will quickly begin to stick to the batter. A glass will be quicker and less messy.
  • Melt the chocolate carefully. You can melt the chocolate in the microwave or on the stovetop. Go slowly, only warming it enough to melt, but not burn.
  • Add the salt and cacao nibs quickly. While the melted chocolate is still wet, add the sea salt and cacao nibs so they will adhere to the top as the chocolate solidifies.

Add-ins and Substitutes

  • Add dried fruit. These Hazelnut Chocolate Squares would also taste good with some cranberries, dried cherries, currants, or dried apricots.
  • Substitute other nuts. If hazelnuts aren't your favorite, you can make this recipe with macadamia nuts, cashews, almonds, and pecans. This may result in a different consistency though.
  • Add some heat. Chocolate is so yummy with a little spice. If you like, you can add some cayenne pepper or chili powder to these squares for a little kick.
  • Substitute other extracts. Besides vanilla, you could also flavor these treats with orange, rum, almond, coconut, or mint extract for the holidays.

How to Store

Store these Hazelnut Chocolate Squares in an airtight container with parchment paper between layers. They can be refrigerated for up to one week, or frozen for up to 3 months. Allow them to thaw overnight in the fridge before serving.

What to Serve them with

Hazelnut Chocolate Squares on a plate

I hope you enjoy these scrumptious Hazelnut Chocolate Squares. They make such a tempting treat that you might want to keep a few individually wrapped ones in the freezer for easy access 🙂

More tasty vegan treats:

Hazelnut Chocolate Squares

These Hazelnut Chocolate Squares are an easy, gluten-free dessert that can be served to guests or made ahead for a simple dessert whenever. I warn you: their nutty, sweet flavor is highly addictive!
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cooling Time: 40 minutes
Total Time: 1 hour
Servings: 12 squares
Calories: 286kcal
Author: Tania Sheff

Ingredients

  • 1 ½ cup raw hazelnuts
  • 1 ¼ cup rolled oats
  • 7 oz. Medjool dates, pitted
  • ⅓ cup cacao powder
  • ¼ cup cacao nibs
  • 1 tbsp. coconut oil
  • ⅓ cup maple syrup
  • 2 tsp. vanilla extract
  • ½ tsp. sea salt
  • ¾ cup vegan chocolate chips

Instructions

  • Place the hazelnuts onto a baking tray and bake at 350°F for about 10-15 minutes. Place on a clean kitchen towel and gently rub the hazelnuts to release their skins. Set aside.
  • Place the rolled oats in a food processor, and process until fine.
  • To the oats, add hazelnuts, dates, cacao powder, cacao nibs, coconut oil, maple syrup, vanilla extract, and sea salt. Process until you have a sticky dough that you can press together with your fingers.
  • Line a prepared pan with parchment paper and spread the hazelnut dough evenly. You can use a bottom of a cup to press it. Place it in the freezer for 20 minutes.
  • In the meantime, melt the chocolate. Remove the hazelnut cake from the freezer, pour the chocolate on top, and spread it nicely with a spoon.
  • Sprinkle some cacao nibs and a little bit of sea salt on top. Place it in the fridge and allow it to cool. Cut into squares, and enjoy!
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Add dried fruit. These Hazelnut Chocolate Squares would also taste good with some cranberries, dried cherries, currants, or dried apricots.
  • Substitute other nuts. If hazelnuts aren't your favorite, you can make this recipe with macadamia nuts, cashews, almonds, and pecans. This may result in a different consistency though.
  • Add some heat. Chocolate is so yummy with a little spice. If you like, you can add some cayenne pepper or chili powder to these squares for a little kick.
  • Substitute other extracts. Besides vanilla, you could also flavor these treats with orange, rum, almond, coconut, or mint extract for the holidays.

How to Store

Store these Hazelnut Chocolate Squares in an airtight container with parchment paper between layers. They can be refrigerated for up to one week, or frozen for up to 3 months. Allow them to thaw overnight in the fridge before serving.

Nutrition

Calories: 286kcal | Carbohydrates: 35g | Protein: 5g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 82mg | Potassium: 299mg | Fiber: 6g | Sugar: 22g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 2mg

Carrot Pasta Sauce

· 6 Comments

This Carrot Pasta Sauce is smooth and creamy, and it goes perfectly with any pasta. It has a sweet and savory flavor that you'll find completely irresistible.

Carrot Pasta Sauce in a skillet

This Carrot Pasta Sauce is a great alternative to tomato-based sauces, especially when you are looking for something creamy to toss your pasta in. This pureed sauce has a wonderful texture thanks to the cashews that are blended in with the other ingredients. And while the carrots, onion, and garlic give the sauce plenty of flavor, the addition of miso paste really levels this sauce up. Sweet, savory, and salty, it adds so much depth of flavor.

This Carrot Pasta Sauce is simple and delicious. You can make as much as you need or prepare some for later. This creamy sauce can be made ahead and frozen so you can use it whenever you get the urge for a yummy bowl of pasta. Let's take a look at some of the tasty ingredients you'll be using.

Video Tutorial

What you'll need

  • Carrots. Of course, you want some great tasting carrots.
  • Onion.
  • Garlic.
  • Olive Oil. Or any other kind of oil that you choose.
  • Veggie Broth.
  • Cashews. These add some texture to the sauce. Make sure you use raw cashews though.
  • Miso Paste. You can skip this if you don't have any, but it does bring a lot of flavor and makes this sauce complete.
  • Salt, Pepper, Red Pepper Flakes.

How to make it

1. In a medium pot, saute the diced onion in olive oil for about 5 minutes, until it just starts to brown.

cooking onions in oil

2. Add the garlic and cook for another minute.

cooking garlic

3. Then add the sliced carrots, cashews, and veggie broth. Bring it to a boil and cook, covered with a lid, for about 15-20 minutes, until the carrots are nice and soft.

cooking carrots

4. Transfer everything to a blender, add salt, pepper, red pepper flakes, and miso paste and process until very smooth.

blending the sauce

5. Mix the Carrot Pasta Sauce with the hot pasta of choice. Heat everything through and use hot pasta water to thin the sauce, if needed.

Carrot Pasta Sauce close up shot

How to Choose the best Carrots

Choosing great carrots is important for having the tastiest sauce, so here are a few pointers. When you are looking for carrots, choose ones that are firm and plump, without any little strings at the bottom (these are called rootlets). You want a bright orange color, so avoid pale or gnarled ones. If you can find some that are in bunches, with their leafy green tops still attached, those would be a good choice for this Carrot Pasta Sauce.

Pro Tips for delicious Carrot Pasta Sauce

  • Use a high-powered blender. Because you want a smooth sauce in the end, make sure your blender is powerful enough to fully puree the carrots and cashews in this recipe.
  • Salt the pasta water. Salting the boiling water that you cook the pasta in will make a difference when you add the pasta and sauce together. Always salt to taste.
  • Never rinse your pasta. This creamy Carrot Pasta Sauce will not stick to the pasta if you rinse the pasta after cooking. The starch will help it adhere and make it easier to eat.
  • Thin the sauce as needed. If the sauce is on the thick side and you prefer it looser, use some of the hot pasta water to thin it out. This will also boost the flavor a bit.

How to Store and Reheat

To store leftover Carrot Pasta Sauce, place it in an airtight container in the refrigerator. It will stay fresh for 2-3 days. You can also freeze it for future use. Just pour the sauce into an ice cube tray and freeze. Then place the sauce cubes in a freezer bag and use as many as you need, thawing them in the fridge overnight. They will last for a month in the freezer.

What to Serve this with

Once you've tossed the Carrot Pasta Sauce with your favorite pasta, you can serve it with a delicious Napa Cabbage Salad with Corn or some Easy Lemon Lentil Soup. If you like crusty bread, plate a few slices with some vegan butter. Or add some vegetables to the table, like Simple Roasted Broccoli and Roasted Cabbage Steaks.

Carrot Pasta Sauce on a white plate

This Carrot Pasta Sauce is such a flavorful addition to any pasta dinner. It's simple, convenient, and delicious. I hope you enjoy the smooth texture and savory-sweet flavors of this awesome recipe.

More tasty pasta recipes to try:

Carrot Pasta Sauce

This Carrot Pasta Sauce is smooth and creamy, and it goes perfectly with any pasta. It has a sweet and savory flavor that you'll find completely irresistible.
5 from 5 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: 577kcal
Author: Tania Sheff

Ingredients

  • 2 tbsp. olive oil
  • ½ medium onion, diced
  • 4 garlic cloves, minced
  • 3 medium carrots, peeled and sliced
  • ¼ cup cashews
  • 2 cups veggie broth
  • 1 ½ tbsp. white miso paste
  • ¼ tsp. salt or to taste
  • ¼ tsp. pepper or to taste
  • ⅛ tsp. red pepper flakes or to taste
  • 16 oz. pasta of choice

Instructions

  • In a medium pot, saute the diced onion in olive oil for about 5 minutes, until it just starts to brown.
  • Add the garlic and cook for another minute.
  • Then add the sliced carrots, cashews, and veggie broth. Bring it to a boil and cook, covered with a lid, for about 15-20 minutes, until the carrots are nice and soft.
  • Transfer everything to a blender, add salt, pepper, red pepper flakes, and miso paste and process until very smooth.
  • Mix the Carrot Pasta Sauce with the hot pasta of choice. Heat everything through and use hot pasta water to thin the sauce, if needed.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Pro Tips for delicious Carrot Pasta Sauce

  • Use a high-powered blender. Because you want a smooth sauce in the end, make sure your blender is powerful enough to fully puree the carrots and cashews in this recipe.
  • Salt the pasta water. Salting the boiling water that you cook the pasta in will make a difference when you add the pasta and sauce together. Always salt to taste.
  • Never rinse your pasta. This creamy Carrot Pasta Sauce will not stick to the pasta if you rinse the pasta after cooking. The starch will help it adhere and make it easier to eat.
  • Thin the sauce as needed. If the sauce is on the thick side and you prefer it looser, use some of the hot pasta water to thin it out. This will also boost the flavor a bit.

Nutrition

Calories: 577kcal | Carbohydrates: 97g | Protein: 18g | Fat: 13g | Saturated Fat: 2g | Sodium: 839mg | Potassium: 503mg | Fiber: 6g | Sugar: 8g | Vitamin A: 7946IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 2mg

Red Lentil Soup

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

Red Lentil Soup in a white bowl

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

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

Video Tutorial

What you'll need

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

How to make it

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

cooking onions and carrots

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

adding spices to the vegetables

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

adding potatoes and veggie stock

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

blending half of the soup
Red Lentil Soup on a ladle

Tips for the best Red Lentil Soup

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

Add-ins and Substitutes

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

How to Store

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

What to Serve with it

Red Lentil Soup on a spoon

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

More tasty vegan lentil recipes you'll enjoy:

Red Lentil Soup

This Red Lentil Soup is simple to make and packed with delicious and healthy ingredients. This filling dish is perfect to warm you up after a cold day or serve to your family on a busy weeknight.
5 from 1 vote
Print Pin Rate
Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 6 servings
Calories: 333kcal
Author: Tania Sheff

Ingredients

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

Instructions

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

Notes

Add-ins and Substitutes

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

How to Store

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

Nutrition

Calories: 333kcal | Carbohydrates: 57g | Protein: 15g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1165mg | Potassium: 1076mg | Fiber: 18g | Sugar: 7g | Vitamin A: 4188IU | Vitamin C: 28mg | Calcium: 75mg | Iron: 6mg

Salsa Roja

· 4 Comments

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

Dipping tortilla into the salsa roja

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

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

Video Tutorial

What you'll need

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

How to make it

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

roasted vegetables on a tray

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

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

Pro tips

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

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

How to store Salsa Roja

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

What to serve with

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

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

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

Salsa Roja

This Salsa Roja is fresh and flavorful, with a great kick of heat. Made with fresh roasted vegetables and aromatic spices, this salsa tastes delicious with all your favorites dishes.
5 from 7 votes
Print Pin Rate
Course: Appetizer
Cuisine: Mexican
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 12 servings
Calories: 22kcal
Author: Tania Sheff

Ingredients

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

Instructions

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

Notes

About Jalapeno Peppers

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

How to store Salsa Roja

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

Nutrition

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

Vegan Rice and Beans

· Leave a Comment

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

Vegan Rice and Beans in the skillet

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

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

Video Tutorial

What you'll need

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

How to make it

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

cooking rice in veggie broth

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

cooking the onion in oil

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

adding peppers and garlic to onion

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

adding spices

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

adding kidney beans

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

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

Tips for the best Vegan Rice and Beans

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

Add-ins and Substitutes

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

How to Store

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

What to Serve with it

Vegan Rice and Beans in the skillet

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

More tasty vegan recipes to try:

Vegan Rice and Beans

This Vegan Rice and Beans is a satisfying meal all on its own. Full of protein and fiber, this delicious combination of fluffy rice, tender beans, and vegetables with herbs and spices is so tasty.
5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 183kcal
Author: Tania Sheff

Ingredients

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

Instructions

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

Notes

Add-ins and Substitutes

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

How to Store

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

Nutrition

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

Vegan Banana Pancakes

· 16 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.

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.

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.
4.85 from 20 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

Vegan Crab Cakes

· 2 Comments

These Vegan Crab Cakes are crispy on the outside and tender on the inside. Their delicious "seafood" flavor and delectable seasonings make this recipe a great appetizer or main dish.

Vegan Crab Cakes on a spatula

Who says crab cakes have to have meat? You are going to love these delectable Vegan Crab Cakes that are made with chickpeas and hearts of palm for a creamy, tender cake that's covered with a layer of Panko breadcrumbs for all the crunch you could want. This recipe marries amazing texture with some really flavorful seasonings, such as Old Bay and kelp granules, for an authentic seafood flavor, Vegan-style.

This recipe is great as an appetizer or as part of your main course. It works well with a simple topping of mayo and lemon, or added to salads, rice, or served with veggies. It's a really versatile dish and perfect for entertaining. Let's take a closer look at what goes into these tasty Vegan Crab Cakes.

Video Tutorial

What you'll need

  • Hearts of palm. These are canned. You can buy them at most large grocery stores or online.
  • Canned Chickpeas. We'll use the chickpeas and some of the liquid from the can as well.
  • Vegan Mayo. Buy it, or make it yourself.
  • Kelp granules. This is what gives the cakes seafood flavor. I always have them on hand because they are great for adding iodine to the diet. I sprinkle these on salads and my favorite foods. They can be found online.
  • Breadcrumbs. Panko is the best!
  • Lemon Juice. Just a touch.
  • Oregano.
  • Garlic Powder.
  • Old Bay Seasoning. Or your favorite seafood seasoning.
  • Mustard. Dijon or your favorite kind.
  • Sriracha. For a touch of heat.
  • Salt.
  • Oil. For frying. Use whichever oil you prefer.

How to Make Vegan Crab Cakes

1. Drain the liquid from the hearts of palm and cut them in half*. Drain the liquid from the chickpeas, reserving 4 tablespoons. Place the hearts of palm and chickpeas into a food processor, and pulse until a very course mixture forms and some lumps remain.

processing chickpeas and hearts of palm

2. Pour the chickpea liquid into a large mixing bowl and whisk until very foamy.

whisking chickpea liquid

3. At this point, add the vegan mayo, mustard, garlic powder, oregano, kelp, lemon juice, sriracha, Old Bay seasoning, and salt. Mix everything well.

adding spices to the chickpea liquid

4. Now add the pulsed chickpea-hearts of palm mixture and breadcrumbs. Mix everything well and let it rest for 20-30 minutes.

adding the rest of the ingredients and mixing together

5. Using ⅓ cup as a measure, form round patties (about 1 inch thick) with your hands. Dredge them in breadcrumbs nicely.

making the patties and covering with breadcrumbs

6. Fry over medium heat for about 4 minutes on each side, until golden brown and crispy.

frying the "crabcakes"

*When cutting hearts of palm, pay attention if some of them feel hard to cut. They need to be soft. The hard ones are woody and very hard to chew, so it's better to discard those. Sometimes, I don't have any woody pieces in the can, but sometimes I do have a few. It's always better to just throw them away.

Vegan Crab Cakes on the pace shown from the inside

Tips for the best Vegan Crab Cakes

  • Don't skip the kelp. The other ingredients will give you that crab cake texture, but this one gives it the seafood flavor. It also adds iodine, which many vegans don't get enough of.
  • Whip the chickpea liquid. Using a fork or whisk, quickly whisk this to make it foamy. This will act as a binder, holding the spices, mayo, and chickpea mixture together through the cooking process.
  • Only use the soft hearts of palm. Crab cakes have a tender inside, so if you come across any hard pieces that are tough to cut, these should be discarded.
  • Use panko if possible. Panko is Japanese breadcrumbs that are very crispy when cooked. They create a deliciously crunchy outer layer on these Vegan Crab Cakes, so if possible, use this type.

Add-ins and Substitutes

  • Substitute nori for the kelp. If you can't find kelp granules, you can also use crumpled up nori sheets. These are usually in grocery and health food stores among the Asian products.
  • Add soy sauce. For some salty umami flavor, add soy sauce or tamari. You can also use vegan Worcestershire sauce.
  • Substitute Dijon mustard. Sub mustard for part of the mayo to add a little extra tang to these crab cakes. It will still act as a binder like the mayo does.
  • Add other vegetables. Change up the flavors in this dish with chopped green onion, bell pepper, celery, onion, carrots, or corn kernels.

How to Store

Store these Vegan Crab Cakes in an airtight container with a piece of parchment paper between each layer. They can be refrigerated for up to 5 days. You can also freeze them this way, or uncooked, for up to 3 months. Thaw overnight and either cook or reheat in the oven or on the stovetop.

What to Serve with it

Vegan Crab Cakes on a plate topped with mayo and lemon wedge

These Vegan Crab Cakes are so delicious and easy to make. I hope you enjoy their crunchy yet tender texture and perfect seasoning as much as I do.

More tasty vegan recipes to try:

Vegan Crab Cakes

These Vegan Crab Cakes are crispy on the outside and tender on the inside. Their delicious "seafood" flavor and delectable seasonings make this recipe a great appetizer or main dish.
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 10 patties
Calories: 135kcal
Author: Tania Sheff

Ingredients

  • 2 cans (14 oz. each) hearts of palm
  • 1 can (15 oz.) chickpeas
  • ¼ cup vegan mayo
  • 2 tsp. Dijon mustard
  • 1 tsp. garlic powder
  • 1 tsp. oregano
  • 1 tbsp. kelp granules
  • 1 tsp. Old Bay seasoning
  • ½ tbsp. lemon juice
  • 1 tbsp. sriracha or to taste
  • ½ tsp. sea salt or to taste
  • 1 cup breadcrumbs
  • ¼ cup oil, for frying

Instructions

  • Drain the liquid from the hearts of palm and cut them in half*. Drain the liquid from the chickpeas, reserving 4 tablespoons. Place the hearts of palm and chickpeas into a food processor, and pulse until a very course mixture forms and some lumps remain.
  • Pour the chickpea liquid into a large mixing bowl and whisk until very foamy.
  • At this point, add the vegan mayo, mustard, garlic powder, oregano, kelp, lemon juice, sriracha, Old Bay seasoning, and salt. Mix everything well.
  • Now add the pulsed chickpea-hearts of palm mixture and breadcrumbs. Mix everything well and let it rest for 20-30 minutes.
  • Using ⅓ cup as a measure, form round patties (about 1 inch thick) with your hands. Dredge them in breadcrumbs nicely.
  • Fry over medium heat for about 4 minutes on each side, until golden brown and crispy.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

*When cutting hearts of palm, pay attention if some of them feel hard to cut. They need to be soft. The hard ones are woody and very hard to chew, so it's better to discard those. Sometimes, I don't have any woody pieces in the can, but sometimes I do have a few. It's always better to just throw them away.

Add-ins and Substitutes

  • Substitute nori for the kelp. If you can't find kelp granules, you can also use crumpled up nori sheets. These are usually in grocery and health food stores among the Asian products.
  • Add soy sauce. For some salty umami flavor, add soy sauce or tamari. You can also use vegan Worcestershire sauce.
  • Substitute Dijon mustard. Sub mustard for part of the mayo to add a little extra tang to these crab cakes. It will still act as a binder like the mayo does.
  • Add other vegetables. Change up the flavors in this dish with chopped green onion, bell pepper, celery, onion, carrots, or corn kernels.

How to Store

Store these Vegan Crab Cakes in an airtight container with a piece of parchment paper between each layer. They can be refrigerated for up to 5 days. You can also freeze them this way, or uncooked, for up to 3 months. Thaw overnight and either cook or reheat in the oven or on the stovetop.

Nutrition

Calories: 135kcal | Carbohydrates: 10g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 261mg | Potassium: 46mg | Fiber: 1g | Sugar: 1g | Vitamin A: 26IU | Vitamin C: 2mg | Calcium: 36mg | Iron: 1mg

Simple Sauteed Zucchini

· Leave a Comment

This Simple Sauteed Zucchini is a tasty way to enjoy this healthy and versatile veggie. This easy recipe combines onion, carrots, and zucchini in a tangy tomato sauce for a truly delicious meal.

Simple Sauteed Zucchini in the skillet

This Simple Sauteed Zucchini will make you love this vegetable. Caramelized onions, tender carrots, and browned zucchini in a thick tomato sauce, this dish is so flavorful. And the delicious texture will have you sneaking bites while you cook. This recipe included vinegar for a tangy addition that will give the sauce a little extra zing. You are going to love this dish!

Zucchini has a lot of great health benefits that make this side even more desirable. It's full of vitamins, minerals, and antioxidants, including Vitamin A and C. And since we are including the dark green skin in our preparation, we'll get extra fiber that's good for digestion. Let's look at the other healthy ingredients that make up this Simple Sauteed Zucchini.

Video Tutorial

What you'll need

  • Olive oil. Or any other oil of choice.
  • Zucchini. Or summer squash.
  • Onion. White or yellow.
  • Carrots.
  • Tomato Paste.
  • Vinegar.
  • Salt & Pepper.
  • Parsley.

How to make it

1. In a large non-stick skillet, saute the onion in olive oil until it starts to turn golden and softens nicely.

cooking the onions

2. Add the carrot and cook for about 3-5 minutes.

adding the carrots to onions

3. After that, add the diced zucchini, salt, and pepper. Stir, cover with a lid, and cook for about 25 minutes, until the zucchini softens nicely.

adding zucchini to veggies

4. At this point, stir in the tomato paste and cook for 3 minutes.

adding tomato paste

5. Lastly, add the vinegar and parsley. Stir and serve.

adding parsley to zucchini
Simple Sauteed Zucchini on a spatula

Tips for the best Simple Sauteed Zucchini

  • Choose the best zucchini. Small to medium-sized zucchini are best, and look for ones that are firm and clear of nicks or bruises. Really fresh ones will still have some little bristly hairs on them.
  • Don't peel the zucchini. The insides of the zucchini can get mushy while cooking, so leave the skins on to give them a slightly crunchy outside.
  • Cut the vegetables to equal sizes. The carrot and onion should be about the same length and size, helping them cook evenly. The zucchini cubes can be a little bigger since they are the star of the dish.
  • Spread everything into one layer. To better brown the zucchini, spread the vegetables in the pan into a single layer. The more contact with the bottom of the pan, the more browning.

Add-ins and Substitutes

  • Add extra vegetables. You can add vegetables like spinach, eggplant, asparagus, broccoli, or cauliflowers. Just chop them to a size similar to the other ingredients so they don't overwhelm the dish. You can also add some cooked spaghetti squash. Find out how to cook spaghetti squash here.
  • Substitute the tomato paste. Instead of the tomato paste, give this dish a chunkier consistency with fresh cherry tomato halves, canned crushed tomatoes, or diced tomatoes.
  • Add Parmesan cheese. Try this recipe with some vegan cheese, either store bought or this homemade Vegan Parmesan Cheese. It will add a cheesy, nutty flavor that complements nicely.
  • Substitute the oil. Saute the vegetables in vegan butter for an added creamy flavor. This will help them brown as well. If the butter is salted, adjust your seasonings to reflect that.

How to Store

You can store this Simple Sauteed Zucchini in an airtight container in the refrigerator for up to 5 days. It's best to eat this fresh since the zucchini gets mushy as it sits, so try to eat it within a couple of days. Reheat it in a skillet on the stovetop until warmed through.

What to Serve with it

Simple Sauteed Zucchini on a plate

I hope you love this flavorful and Simple Sauteed Zucchini as much as we do. It's flavorful, easy, and packs a lot of health benefits into one little side. You'll find it pairs well with most everything.

More tasty vegan zucchini recipes:

Simple Sauteed Zucchini

This Simple Sauteed Zucchini is a tasty way to enjoy this healthy and versatile veggie. This easy recipe combines onion, carrots, and zucchini in a tangy tomato sauce for a truly delicious meal.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 146kcal
Author: Tania Sheff

Ingredients

  • 3 tbsp. olive oil
  • 1 medium onion, finely diced
  • 2 medium carrots, peeled and shredded
  • 2 medium zucchini, cubed
  • 1 tsp. sea salt
  • ¼ tsp. pepper
  • 2 tbsp. tomato paste
  • 1 tbsp. apple cider vinegar

Instructions

  • In a large non-stick skillet, saute the onion in olive oil until it starts to turn golden and softens nicely.
  • Add the carrot and cook for about 3-5 minutes.
  • After that, add the diced zucchini, salt, and pepper. Stir, cover with a lid, and cook for about 25 minutes, until the zucchini softens nicely.
  • At this point, stir in the tomato paste and cook for 3 minutes.
  • Lastly, add the vinegar and parsley. Stir and serve.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Add extra vegetables. You can add vegetables like spinach, eggplant, asparagus, broccoli, or cauliflowers. Just chop them to a size similar to the other ingredients so they don't overwhelm the dish.
  • Substitute the tomato paste. Instead of the tomato paste, give this dish a chunkier consistency with fresh cherry tomato halves, canned crushed tomatoes, or diced tomatoes.
  • Add Parmesan cheese. Try this recipe with some vegan cheese, either store bought or this homemade Vegan Parmesan Cheese. It will add a cheesy, nutty flavor that complements nicely.
  • Substitute the oil. Saute the vegetables in vegan butter for an added creamy flavor. This will help them brown as well. If the butter is salted, adjust your seasonings to reflect that.

How to Store

You can store this Simple Sauteed Zucchini in an airtight container in the refrigerator for up to 5 days. It's best to eat this fresh since the zucchini gets mushy as it sits, so try to eat it within a couple of days. Reheat it in a skillet on the stovetop until warmed through.

Nutrition

Calories: 146kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 566mg | Potassium: 475mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5406IU | Vitamin C: 23mg | Calcium: 37mg | Iron: 1mg

Braised Cabbage and Vegetables

· 2 Comments

This Braised Cabbage and Vegetables is flavorful, simple, and healthy. This vegan dish combines tender seasoned cabbage with roasted potatoes and carrots for an absolutely delicious meal.

Braised Cabbage in a tray

This Braised Cabbage and Vegetables is a great side or main course because it combines great flavors, versatility, and health benefits all in one. I love cabbage because it is so easy to cook and can be paired with almost any ingredient. Its mild flavor makes it a great foil for other veggies, herbs, and spices.

Cabbage has lots of Vitamin C and K, has anti-inflammatory properties, and helps with digestion. It's also very filling despite being low in calories. The potatoes and carrots bring even more vitamins and minerals to the table, so you can be sure that it's not only yummy, but good for you. With lots of variations and a really easy preparation, this is one recipe you'll want to serve throughout the season. Let's look at what you'll be using to make it.

Video Tutorial

What you'll need

  • Cabbage.
  • Carrots.
  • Potatoes.
  • Veggie Broth. I used Better Than Bouillon, No Chicken Base to make my broth.
  • Oil. I used Nutiva Organic Coconut Oil with Buttery Flavor. Another oil can be used, or melted plant butter.
  • Spices. Oregano, paprika, garlic powder, salt, and pepper.
  • Herbs. Fresh parsley or dill, to garnish.

How to make it

1. Cut the cabbage in half, and then cut that half into 3-4 wedges.

cutting the cabbage

2. Place those cabbage wedges on a large baking dish and arrange the potatoes and carrots all around them.

placing the cabbage on a baking tray

3. Season the vegetables with garlic powder, paprika, oregano, salt, and pepper.

seasoning the cabbage

4. Using a pastry brush, carefully brush the cabbage and vegetables with oil.

brushing the cabbage with olive oil

5. Pour the vegetable broth under the vegetables and cover the whole baking dish with aluminum foil.

covering the cabbage with foil

6. Bake for 1 hour at 375°F, remove the foil, and bake for additional 30 minutes. Garnish with fresh parsley and serve.

baked cabbage
Braised Cabbage with Veggies on a baking tray

Tips for the best Braised Cabbage and Vegetables

  • Choose a good quality cabbage. When purchasing cabbage, look for one that is round and compact. The leaves should be crisp and the color bright, and it should feel heavy for its size.
  • Chop the carrots and potatoes evenly. Cut the carrots in ½-inch slices and chop the potatoes into pieces about an inch wide. This will give everything a chance to cook thoroughly and evenly.
  • Use full-sized carrots. A regular sized carrot is easier to peel and cut into discs, so this would be a better choice here. That said, you can use baby carrots if it's all you have. Just leave them whole, or cut in half.
  • Remove the foil halfway through. Don't forget to take off the foil for the last part of the cooking process. This will put direct heat on the cabbage and vegetables for a delicious char.

Add-ins and Substitutes

  • Use different cabbage varieties. I used a green cabbage, but you could use red, as well as other varieties. If you use red, add a little bit of vinegar as it will keep the red color from turning blue.
  • Add seeds. You might enjoy this Braised Cabbage and Vegetables with cumin, sesame, or caraway seeds added in. These impart a lot of flavor and are a tasty way to tweak this recipe.
  • Substitute other vegetables. This dish is very versatile, so you can make it with other vegetables, such as celery, onion, turnips, broccoli, cauliflower, or parsnips.
  • Add some heat. If you like your food a little spicy, add some hot sauce or Sriracha to the broth. You can also add red pepper flakes or cayenne pepper to the top of the cabbage.

How to Store

You can store this Braised Cabbage and Vegetables in an airtight container in the refrigerator for up to 5 days. Reheat it either in the oven or in the microwave. You can freeze this dish as well. Just place it in a freezer-safe container or in a ziplock bag and it will last for about 6 months. It should be thawed overnight in the fridge before reheating to serve.

What to Serve with it

Braised Cabbage with veggies on a plate

I hope you enjoy this flavorful and versatile Braised Cabbage and Vegetables. It makes the perfect side dish or light meal during these colder months when you just want something warm and delicious.

More tasty vegan cabbage recipes:

Braised Cabbage and Vegetables

This Braised Cabbage and Vegetables is flavorful, simple, and healthy. This vegan dish combines tender seasoned cabbage with roasted potatoes and carrots for an absolutely delicious meal.
5 from 1 vote
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour 30 minutes
Total Time: 1 hour 40 minutes
Servings: 2 servings
Calories: 586kcal
Author: Tania Sheff

Ingredients

  • ½ medium cabbage
  • 2 medium carrots, peeled and sliced
  • 2 large potatoes, peeled and cubed
  • 1 tsp. garlic powder
  • 1 tsp. oregano
  • ½ tsp. paprika
  • ¾ tsp. sea salt
  • ¼ tsp. pepper
  • 3 tbsp. oil I used Nutiva Coconut Oil with Butter Flavor
  • ¾ cup vegetable broth
  • 1 tbsp. chopped parsley

Instructions

  • Cut the cabbage in half, and then cut that half into 3-4 wedges.
  • Place those cabbage wedges on a large baking dish and arrange the potatoes and carrots all around them.
  • Season the vegetables with garlic powder, paprika, oregano, salt, and pepper.
  • Using a pastry brush, carefully brush the cabbage and vegetables with oil.
  • Pour the vegetable broth under the vegetables and cover the whole baking dish with aluminum foil.
  • Bake for 1 hour at 375°F, remove the foil, and bake for additional 30 minutes. Garnish with fresh parsley and serve.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Use different cabbage varieties. I used a green cabbage, but you could use red, as well as other varieties. If you use red, add a little bit of vinegar as it will keep the red color from turning blue.
  • Add seeds. You might enjoy this Braised Cabbage and Vegetables with cumin, sesame, or caraway seeds added in. These impart a lot of flavor and are a tasty way to tweak this recipe.
  • Substitute other vegetables. This dish is very versatile, so you can make it with other vegetables, such as celery, onion, turnips, broccoli, cauliflower, or parsnips.
  • Add some heat. If you like your food a little spicy, add some hot sauce or Sriracha to the broth. You can also add red pepper flakes or cayenne pepper to the top of the cabbage.

How to Store

You can store this Braised Cabbage and Vegetables in an airtight container in the refrigerator for up to 5 days. Reheat it either in the oven or in the microwave. You can freeze this dish as well. Just place it in a freezer-safe container or in a ziplock bag and it will last for about 6 months. It should be thawed overnight in the fridge before reheating to serve.

Nutrition

Calories: 586kcal | Carbohydrates: 89g | Protein: 12g | Fat: 23g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 14g | Trans Fat: 1g | Sodium: 1180mg | Potassium: 2247mg | Fiber: 17g | Sugar: 14g | Vitamin A: 11315IU | Vitamin C: 171mg | Calcium: 210mg | Iron: 6mg

Creamy Lemon Spaghetti

· 16 Comments

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

Lemon Spaghetti in the skillet

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

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

Video Tutorial

What you'll need

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

How to make this Lemon Spaghetti

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

frying garlic in olive oil

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

adding broth to the garlic

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

adding coconut milk and pasta to the pot

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

adding spinach to the pasta

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

Creamy Lemon Spaghetti close up shot

Pro Tips

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

How to Store Leftover Pasta

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

What to Serve this dish with

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

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

You'll also enjoy these tasty pasta recipes:

Creamy Lemon Spaghetti

This Creamy Lemon Spaghetti is full of delicious garlicky lemon flavor. With just a touch of heat, this pasta dish is perfectly seasoned and absolutely scrumptious.
4.95 from 17 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 707kcal
Author: Tania Sheff

Ingredients

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

Instructions

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

Notes

Pro Tips

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

How to Store Leftover Pasta

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

Nutrition

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

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