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Creamy Vegan Spinach Orzo

· 15 Comments

This Creamy Vegan Spinach Orzo is smooth, satisfying, and delicious. With its tender orzo pasta and flavorful spinach leaves, you can serve it as a side dish or enjoy it all on its own.

Vegan Spinach Orzo on a wooden spoon

This Creamy Vegan Spinach Orzo recipe is a great way to change up your pasta routine. This small pasta looks like rice, but it's made of semolina flour from durum wheat, like any other pasta. But its shape makes it ideal for soups, salads, and side dishes, like this one. But you can easily make this orzo recipe your main meal because it's so satisfying and tastes amazing.

This dish is versatile and also easy. Orzo cooks quite quickly so it won't take long to prepare and serve this to your family. It's also tasty enough that kids hardly notice the healthy serving of spinach on their plates, too. Make this Creamy Vegan Spinach Orzo for dinner or lunch, served with other dishes or all on its own. You're going to love it regardless. Let's look at the ingredients that make it taste so good.

Video Tutorial

What you'll need

  • Orzo Pasta. Or another kind of small pasta.
  • Veggie Broth. Use your favorite kind.
  • Oat Milk. I like oat milk best because it's creamy and smooth.
  • Nutritional Yeast. It adds a nice cheesy flavor and a touch of color.
  • Spinach. I like fresh baby spinach best here because there are no hard stems and it has a nice fresh taste.
  • Salt & Pepper. If needed. Depending on how well-seasoned your vegetable broth is, you might need to add just a little bit of salt and pepper, or skip these altogether.

How to make it

1. Combine the vegetable broth and oat milk in a medium saucepan and bring to a boil.

bringing milk and broth to a boil

2. Add the orzo and cook for 8-10 minutes, stirring occasionally.

adding orzo and cooking it

3. Reduce the heat to medium-low and add the nutritional yeast, salt, pepper, and spinach. Keep cooking for about 3 minutes, until the spinach wilts down.

adding spinach to the orzo

4. Taste the orzo. Add salt and pepper to taste. Stir, and remove from heat. Serve.

Vegan Spinach Orzo close up shot

Tips for the best Creamy Vegan Spinach Orzo

  • Use a non-stick pot. To avoid the orzo pasta sticking to the bottom of the pot if it's not stirred often enough, opt for a non-stick pot. It makes clean-up just a little easier.
  • Adjust seasonings to taste. As the saltiness of your vegetable broth can vary, add salt in the final step, after you have tasted the dish. This way, you will only add as much as you need, and no more.
  • Use fresh ingredients if possible. Fresh herbs and vegetables make all the difference in cooking, so try to use fresh spinach, as well as any other ingredients that are added in.

Add-ins and Substitutes

  • Substitute different pastas. Any small pasta would work here, such as acini di pepe, midolline, alphabet pasta, anelli, fideo, or pastina.
  • Substitute frozen spinach. Fresh baby spinach works best in my opinion, but you can use frozen spinach if it is all that you have on hand. Just thaw and drain it before use.
  • Add other vegetables. Add asparagus, broccoli, mushrooms, or any other vegetable that you prefer. Depending on the veggie, you may need to parboil it to get it to the right tenderness.
  • Make it gluten-free. You can substitute gluten-free orzo for regular orzo so you can serve this to anyone with a gluten restriction. It's usually found in the pasta aisles at supermarkets, and online.

How to Store

Store any leftover Creamy Vegan Spinach Orzo in an airtight container in the refrigerator. It will last for up to 4 days. When reheating, you’ll want to do so in a skillet with a little water, oat milk, or veggie broth to prevent the pasta from drying out or becoming gummy.

How to Serve it

Vegan Spinach Orzo in a bowl

This Creamy Vegan Spinach Orzo is perfect for family dinners and the leftovers can be enjoyed as a light lunch. It's both convenient and versatile. I hope you'll love the flavors and textures of this creamy pasta dish as much as I do.

More tasty vegan pasta recipes:

Creamy Vegan Spinach Orzo

This Creamy Vegan Spinach Orzo is smooth, satisfying, and delicious. With its tender orzo pasta and flavorful spinach leaves, you can serve it as a side dish or enjoy it all on its own.
4.55 from 20 votes
Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 servings
Calories: 212kcal
Author: Tania Sheff

Ingredients

  • 2 cups veggie broth
  • 1 cup oat milk
  • 1 cup orzo pasta
  • 2 tbsp. nutritional yeast
  • 4 oz. baby spinach, roughly chopped
  • ½ tsp. salt or to taste
  • ¼ tsp. pepper or to taste

Instructions

  • Combine the vegetable broth and oat milk in a medium saucepan and bring to a boil.
  • Add the orzo and cook for 8-10 minutes, stirring occasionally.
  • Reduce the heat to medium-low and add the nutritional yeast, salt, pepper, and spinach. Keep cooking for about 3 minutes, until the spinach wilts down.
  • Taste the orzo. Add salt and pepper to taste. Stir, and remove from heat. Serve.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Substitute different pastas. Any small pasta would work here, such as acini di pepe, midolline, alphabet pasta, anelli, fideo, or pastina.
  • Substitute frozen spinach. Fresh baby spinach works best in my opinion, but you can use frozen spinach if it is all that you have on hand. Just thaw and drain it before use.
  • Add other vegetables. Add asparagus, broccoli, mushrooms, or any other vegetable that you prefer. Depending on the veggie, you may need to parboil it to get it to the right tenderness.
  • Make it gluten-free. You can substitute gluten-free orzo for regular orzo so you can serve this to anyone with a gluten restriction. It's usually found in the pasta aisles at supermarkets, and online.

How to Store

Store any leftover Creamy Vegan Spinach Orzo in an airtight container in the refrigerator. It will last for up to 4 days. When reheating, you’ll want to do so in a skillet with a little water, oat milk, or veggie broth to prevent the pasta from drying out or becoming gummy.

Nutrition

Calories: 212kcal | Carbohydrates: 40g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 762mg | Potassium: 423mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3033IU | Vitamin C: 8mg | Calcium: 124mg | Iron: 2mg

23 Must-Try Lazy Vegan Recipes

· 20 Comments

Are you in hurry? Or just don't feel like spending time in the kitchen? If so, here is a carefully selected collection of 23 Lazy Vegan Recipes that won't require much time or effort to whip up.

a compilation photo of Lazy Vegan Recipes

A lot of my readers are looking for simple and easy vegan recipes that don't involve costly meat replacements, strange ingredients, or complicated cooking techniques. So making this Lazy Vegan Recipes compilation sounds like a great idea. I've included some of my personal favorites, recipes, that are plant-based, filling, and TASTY! These are the best vegan recipes for a plant-based diet.

List of Lazy Vegan Recipes to try

1.) These Easy Hummus Wraps are simple, flavorful, and come together in minutes. You can try endless combinations to make these wraps fresh and exciting day after day on  a vegan diet.

easy hummus wraps

2.) This Mexican Quinoa Salad is full of fluffy quinoa, crunchy vegetables, filling black beans, and a sweet and tangy dressing. Serve this for lunch or dinner with your favorite dishes for a deliciously satisfying meal. Add sweet potatoes for even more color and flavor.

mexican quinoa salad, one of the 23 Lazy Vegan Recipes

3.) These Black Bean Tacos are made with seasoned mashed beans, warm corn tortillas, and plenty of tasty toppings. Give this versatile and delicious vegan taco a try for a flavorful family meal.

bean tacos

4.) This Cucumber Pasta Salad is the perfect mix of crunchy cucumbers, tender pasta, creamy mayo, and fresh dill. These flavors and textures are just what you want in a cold salad for summer.

pasta and cucumber salad

5.) This Mushroom Couscous is deliciously savory, but also has the bright flavors of fresh herbs and lemon. This recipe makes a great side dish or main course at any meal.

mushroom couscous

6.) This Vegan No Tuna Salad has just the texture and flavor you'd expect - but with no tuna! It's a tasty mix of chickpeas, kelp, and spices, perfect for any sandwich or appetizer.

chickpea wrap

7.) 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. Add coconut milk to make it extra creamy and top with nutritional yeast. 

lemon pasta

8.) These Roasted Cabbage Steaks are one of the easiest and most delicious vegan recipes. Made with only six ingredients, this simple recipe makes a flavorful snack or side that you're going to just love!

cabbage steaks

9.) This Fettuccine in Tomato Sauce is full of juicy tomatoes, pungent garlic, and fresh herbs. If you like your pasta full of flavor, then you're going to love this delicious dish. Add some shiitake mushrooms, bell peppers, and bok choy for extra flavor. 

fettuccine in tomato salad

10.) Easy Sautéed Napa Cabbage - A flavorful way to enjoy Napa cabbage that is easy to make and ready in less than 10 minutes. Add some crispy tofu for a more filling meal and serve it atop your favorite grain, white rice, or wild rice. 

napa cabbage

11.) This Sofritas recipe is simple, tasty, and it makes a great companion for your burritos, tacos, salads, or rice bowls! Follow my simple photo and video instructions and make this easy vegan meals. Serve it with brown rice, refried beans, or crispy chickpeas.

sofritas

12.) This Refreshing Chickpea Salad is just what you want on a hot day. Cool, flavorful, and with tons of juicy, healthy vegetables like red onions and crisp cucumbers, this salad makes for great plant-based eating. 

chickpea salad

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

easy cabbage

14.) This Amazing Kale Salad is so scrumptious. Made with roasted almonds and crisp apples, it's just bursting with delicious flavors.

kale salad

15.) This Easy Zucchini Chickpea Curry is a deliciously simple vegan dish. Your whole family will love this flavorful and versatile one-pot meal.

zucchini stew

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

potato tacos

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

cauliflower steaks

18.) This delicious and healthy Chickpea Carrot Salad Sandwich is a scrumptious blend of seasoned chickpeas and veggies - and it's vegan-friendly, too.

carrot sandwich

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

spinach orzo soup, one of the 23 Lazy Vegan Recipes

20.) This Angel Hair Pasta is made with cherry tomatoes, garlic, and olive oil for a homemade spaghetti sauce that's utterly delicious. You won't believe how simple and TASTY this vegan pasta is!

easy angel hair pasta

21.) This Hearty Red Lentil Stew is thick and chunky with diced tomatoes and lentils. Made with flavorful spices, spicy curry powder, and vegetables, this filling dish has the perfect savory flavor to warm you up.

red lentil stew

22.) These 15-minute Cashew Zucchini Noodles are so flavorful! Cooking in a sauce that's a complex mix of salty, nutty, and umami, with just a touch of heat, it's utterly delicious. Toss in some sunflower seeds for a yummy crunch.

cashew zoodles, one of the 23 Lazy Vegan Recipes

23.) This Creamy Vegan Spinach Orzo is smooth, satisfying, and has delicious flavor. With its tender orzo pasta, creamy sauce, and flavorful spinach leaves, you can serve it as a side dish or enjoy it all on its own.

spinach orzo, one of the 23 Lazy Vegan Recipes

I hope these healthy and delicious lazy vegan recipes inspire you to try something new this week!

Please, let me know which are your favorites in the comments below!

23 Lazy Vegan Recipes

Are you in hurry? Or just don't feel like spending time in the kitchen? If so, here is a carefully selected collection of 32 Lazy Vegan Recipes that won't require much time or effort to whip up.
4.97 from 33 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 servings
Author: Tania Sheff

Ingredients

  • fresh veggies
  • pasta
  • grains
  • herbs

Instructions

  • Pick out a few recipes to try this week.
    fresh veggies
  • Take inventory of what you have.
    pasta
  • Make a shopping list.
    grains
  • Cook and enjoy!
    herbs
PssstYou can find detailed step-by-step photos right above this recipe card.

Vegan Breakfast Tacos

· 2 Comments

These Vegan Breakfast Tacos are so delicious and satisfying. Made with vegan scrambled "eggs" and wrapped in a tortilla with your favorite toppings, these tacos are simple and scrumptious.

Vegan Breakfast Tacos on a plate with veggies in the background

If you're ready to shake breakfast up a bit, then you have to try these Vegan Breakfast Tacos. Savory vegan "eggs" that are made with tofu, nutritional yeast, and spices for amazing flavor are piled into a warm tortilla, then topped with beans, avocado, and salsa. These breakfast tacos are beyond delicious.

Besides being yummy and filling, these Vegan Breakfast Tacos are also a healthy breakfast option. Filled with protein, fiber, and good fats, they pack a lot of nutritious ingredients into each handheld serving. And with lots of add-ins and substitutions, this recipe can be enjoyed by everyone. Serve it with all your favorite breakfast sides for a great morning meal. Now let's talk about what ingredients you'll be using.

Video Tutorial

What you'll need

For the vegan eggs:

  • Tofu. Firm tofu is best for this recipe. We will gently press some moisture out, and it just makes the perfect consistency. I recommend buying organic tofu.
  • Tahini. This ingredient is going to give a nice creamy consistency and bind all of the other ingredients together beautifully.
  • White Miso Paste. Adds extra depth of flavor. You can skip it if you don't have it on hand.
  • Nutritional Yeast. Gives a touch of cheesy flavor.
  • Turmeric. Just a dash, for that nice yellow color.
  • Garlic Powder.
  • Paprika.
  • Black Indian Salt. Or Kala Namak. This adds an "eggy" flavor. Read more about it below.
  • Oat Milk. Or any other plant or nut-based milk.

For the tacos:

  • Tortillas. Corn or flour tortillas, your choice.
  • Black Beans. Or any other kind of beans.
  • Salsa. Or your favorite tomato sauce. You must try my Salsa Roja!
  • Avocado. Either sliced avocado or guacamole.
  • Cilantro.

How to make Vegan Breakfast Tacos

1. Prepare the vegan "eggs". In a medium bowl, whisk the miso, tahini, nutritional yeast, turmeric, paprika, garlic powder, black Indian salt, and oat milk together until smooth. Set aside.

whisking wet ingredients for vegan eggs

2. Drain the tofu and wrap it in a kitchen towel, or about 6-7 layers of paper towels. Pressing gently with your hands, remove as much liquid as you can.

pressing tofu

3. Break the tofu into large pieces with your hands, and add it to a large skillet. Cook over medium heat, stirring and breaking the tofu into very small pieces until they resemble the texture of scrambled eggs.

cooking tofu

4. Once the tofu reaches a nice texture and gets heated through, reduce the heat to medium-low and add the "egg" mixture to it. Cook, stirring occasionally, for about 3-5 minutes, or until the tofu gets to your desired consistency (some people like to get a little browning on the tofu, while I like to turn off the heat when the liquids are absorbed/evaporated and the tofu is still soft). Taste the tofu, and add more salt if needed.

adding wet ingredients to tofu

5. Make tacos! Simply spread a spoonful of vegan eggs on a tortilla, top with a spoonful of black beans, then load it up with avocado, salsa, and cilantro.

Vegan Breakfast Tacos close up shot

What is Black Indian Salt, aka Kala Namak?

Kala Namak, or Black Indian Salt, is a rock salt found in South Asia that is high in sulfur. This gives the salt a distinctive smell and taste, and gives your tofu its "eggy" flavor. It's a great ingredient to have on hand for vegan cooking, and you can find it easily online or at most Indian grocery stores. Despite its name, Black Indian Salt is actually a pinkish-gray color, and a little goes a long way with this potent ingredient. It keeps well for a long time, so you can store it in your pantry until you're ready for your next batch of Vegan Breakfast Tacos.

Tips for the best Vegan Breakfast Tacos

  • Choose firm tofu. Avoid silken tofu because it will not give the right texture and consistency for scrambled "eggs."
  • Cook to your preferred consistency. If you like your scrambled eggs a little browned, cook the tofu slightly longer. But, if like me, you prefer the tofu to still be soft, turn the heat off when the liquids are just absorbed/evaporated.
  • Warm the tortillas before filling them. To make the tortillas more pliable and less likely to break, warm them in the microwave or on the stovetop, or char them a little if you have a gas stove.

Add-ins and Substitutes

  • Make them spicy. Add cayenne pepper, hot sauce, or red chili pepper flakes to the eggs in these tacos for a little heat.
  • Add vegetables. These Vegan Breakfast Tacos taste great with sauteed onions, corn, tomatoes, or bell pepper. Some jalapenos would work, too.
  • Substitute some crunch. Instead of creamy avocado, try crunchy radish. Or just do both!
  • Add some zing. Lime or lemon juice would add an amazing zesty flavor to these breakfast tacos.
  • Make it gluten free. For a gluten-free version, just choose corn tortillas or gluten-free flour tortillas for your tacos.

How to Store and Reheat them

To store these Vegan Breakfast Tacos, place the vegan scrambled eggs in an airtight container in the fridge for up to 2 days. The rest of the ingredients should also be stored in separate containers. Try not to store these assembled because the moisture will make the tortillas soggy. To reheat, warm the eggs on the stovetop over medium-low heat and then assemble your breakfast tacos.

What to Serve with Vegan Breakfast Tacos

Vegan Breakfast Tacos on a plate

These Vegan Breakfast Tacos are so tasty and satisfying. Healthy, hearty, and versatile, they'll have your whole family asking for seconds.

More tasty vegan recipes to try:

Vegan Breakfast Tacos

These Vegan Breakfast Tacos are so delicious and satisfying. Made with vegan scrambled "eggs" and wrapped in a tortilla with your favorite toppings, these tacos are simple and scrumptious.
5 from 4 votes
Print Pin Rate
Course: Breakfast
Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 tacos
Calories: 203kcal
Author: Tania Sheff

Ingredients

For Vegan Eggs

  • 1 15 oz. block firm tofu
  • 1 tbsp. white miso paste
  • 1 tbsp. tahini
  • 1 ½ tbsp. nutritional yeast
  • ½ tsp. garlic powder
  • ½ tsp. paprika
  • ¼ tsp. turmeric powder
  • ½ tsp. black Indian salt (Kala Namak)
  • ⅓ cup oat milk

For the Tacos

  • 6 small corn or flour tortillas
  • ½ cup cooked black beans, rinsed
  • 1 large avocado
  • ⅓ cup salsa
  • fresh cilatro, to garnish

Instructions

  • Prepare the vegan "eggs". In a medium bowl, whisk the miso, tahini, nutritional yeast, turmeric, paprika, garlic powder, black Indian salt, and oat milk together until smooth. Set aside.
  • Drain the tofu and wrap it in a kitchen towel, or about 6-7 layers of paper towels. Pressing gently with your hands, remove as much liquid as you can.
  • Break the tofu into large pieces with your hands, and add it to a large skillet. Cook over medium heat, stirring and breaking the tofu into very small pieces until they resemble the texture of scrambled eggs.
  • Once the tofu reaches a nice texture and gets heated through, reduce the heat to medium-low and add the "egg" mixture to it. Cook, stirring occasionally, for about 3-5 minutes, or until the tofu gets to your desired consistency (some people like to get a little browning on the tofu, while I like to turn off the heat when the liquids are absorbed/evaporated and the tofu is still soft). Taste the tofu, and add more salt if needed.
  • Make tacos! Simply spread a spoonful of vegan eggs on a tortilla, top with a spoonful of black beans, then load it up with avocado, salsa, and cilantro.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Tips for the best Vegan Breakfast Tacos

  • Choose firm tofu. Avoid silken tofu because it will not give the right texture and consistency for scrambled "eggs."
  • Cook to your preferred consistency. If you like your scrambled eggs a little browned, cook the tofu slightly longer. But, if like me, you prefer the tofu to still be soft, turn the heat off when the liquids are just absorbed/evaporated.
  • Warm the tortillas before filling them. To make the tortillas more pliable and less likely to break, warm them in the microwave or on the stovetop, or char them a little if you have a gas stove.

Add-ins and Substitutes

  • Make them spicy. Add cayenne pepper, hot sauce, or red chili pepper flakes to the eggs in these tacos for a little heat.
  • Add vegetables. These Vegan Breakfast Tacos taste great with sauteed onions, corn, tomatoes, or bell pepper. Some jalapenos would work, too.
  • Substitute some crunch. Instead of creamy avocado, try crunchy radish. Or just do both!
  • Add some zing. Lime or lemon juice would add an amazing zesty flavor to these breakfast tacos.
  • Make it gluten free. For a gluten-free version, just choose corn tortillas or gluten-free flour tortillas for your tacos.

Nutrition

Calories: 203kcal | Carbohydrates: 26g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 562mg | Potassium: 402mg | Fiber: 6g | Sugar: 2g | Vitamin A: 136IU | Vitamin C: 4mg | Calcium: 50mg | Iron: 2mg

Quick and Easy Chickpea Salad

· 8 Comments

This Quick and Easy Chickpea Salad is a bright, fresh dish to serve this summer. With protein-packed beans and a citrusy dressing, this salad is as satisfying as it is tasty.

Easy Chickpea Salad in a white bowl with veggies in the background

This Chickpea Salad is quick and easy, which is perfect for these warmer months. It's too hot to spend hours in the kitchen, and this no-cook recipe is filling and flavorful. Made with crisp, juicy vegetables, fresh herbs, and a light dressing, it makes a great side dish or main course. The chickpeas have great texture and you can season this dish with some spicy cayenne if you like a little heat. There's something in this Chickpea Salad for everyone to love.

Because the flavors are so universal, this salad can easily be served with lots of other dishes. You can even use it in a sandwich or as a dip. There are also plenty of ways you can change things up to match the flavors and textures you like at the moment. This Chickpea Salad recipe is one of my favorites for so many reasons. Let's look at the ingredients that make it so good.

Video Tutorial

What you'll need

  • Chickpeas. Canned or dried can be used.
  • Cucumbers. You can peel them or leave the skin on.
  • Tomatoes. Any variety you like, such as Roma or cherry, are fine.
  • Onion. I used red onion, but yellow or white will also work.
  • Cilantro. Or parsley.
  • Lemon Juice. Adds some citrusy brightness.
  • Olive Oil. For the dressing.
  • Salt & Pepper. To taste
  • Cayenne pepper. Just a pinch. Optional.

How to make this Chickpea Salad

1. Dice the tomatoes, cucumbers, and onion. Then chop the cilantro, and add everything to a large mixing bowl. Add the lemon juice, olive oil, chickpeas, salt, pepper, and cayenne pepper(optional) to the bowl and mix well. Serve immediately.

mixing all of the salad ingredients in a bowl
Easy Chickpea Salad in a large glass bowl

Tips for the Best Chickpea Salad

  • Rinse the chickpeas. If you are using canned chickpeas for this salad, make sure that you rinse them thoroughly in cold water before adding them in. This cuts the sodium and also makes them easier to digest.
  • Cut the vegetables to the same size. When you dice and chop, keep the cucumber, onion, and tomatoes about the size of the chickpeas. The consistency will make the Chickpea Salad easier to eat, with each bite having a little bit of everything.
  • Season last. Salt brings out the crispness of the veggies, as well as flavors them, but it also draws out the water. Season before serving to taste so the salad is bright and crisp without being soggy.

Add-ins and Substitutes

  • Add other vegetables. Try this Chickpea Salad with other favorites, like diced celery, olives, bell pepper, or avocado.
  • Add some seeds. For some crunch, try adding pumpkin or sunflower seeds to the salad. Look for ones that are not salted, or adjust your seasoning for them.
  • Substitute a creamy dressing. For a change, make a dressing from vegan mayonnaise and Dijon mustard instead of this oil-based one. This is great for turning your salad into a sandwich.

How to Store it

You can store this Chickpea Salad in an airtight container in the refrigerator. It will last for up to 5 days, though water will begin to accumulate at the bottom as the cucumbers and tomatoes lose moisture.

How to Serve this Chickpea Salad

  • On its own. This salad is very filling so it can easily act as the main course at a meal, or as a satisfying snack.
  • As a dip. Chips, crackers, or toasted bread can be used to hold scoops of Chickpea Salad.
  • With pasta. Toss some cooked penne or rotini in with this salad to make it even more filling.
  • As a taco or burrito. Fill a corn or flour tortilla with it and top with some guacamole. Try it in this delicious Black Bean Taco recipe.
  • As a sandwich. Fill your favorite roll or sliced bread with some of this salad for an easy summer lunch.
Easy Chickpea Salad close up shot

You are going to love this summer favorite! A quick and easy Chickpea Salad is perfect for a satisfying side dish or main course when you want lots of flavor with only a little bit of work. Enjoy!

More tasty vegan salad recipes to try:

Quick and Easy Chickpea Salad

This Quick and Easy Chickpea Salad is a bright, fresh dish to serve this summer. With protein-packed beans and a citrusy dressing, this salad is as satisfying as it is tasty.
4.70 from 20 votes
Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 serving
Calories: 107kcal
Author: Tania Sheff

Ingredients

  • 1 can chickpeas, drained
  • 2 medium cucumbers, peeled and diced
  • 8 oz. cherry tomatoes, cut into pieces
  • 1 large bell pepper, diced
  • ¼ medium red onion, diced
  • ¼ cup chopped cilantro
  • 2 tbsp. olive oil
  • 2 tbsp. lemon juice
  • ¾ tsp. sea salt or to taste
  • ¼ tsp. pepper or to taste
  • ⅛ tsp. cayenne (optional, for a touch of heat)

Instructions

  • Dice the tomatoes, cucumbers, and onion. Then chop the cilantro, and add everything to a large mixing bowl.
  • Add the lemon juice, olive oil, chickpeas, salt, pepper, and cayenne pepper(optional) to the bowl and mix well. Serve immediately.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Add other vegetables. Try this Chickpea Salad with other favorites, like diced celery, olives, bell pepper, or avocado.
  • Add some seeds. For some crunch, try adding pumpkin or sunflower seeds to the salad. Look for ones that are not salted, or adjust your seasoning for them.
  • Substitute a creamy dressing. For a change, make a dressing from vegan mayonnaise and Dijon mustard instead of this oil-based one. This is great for turning your salad into a sandwich.

How to Store it

You can store this Chickpea Salad in an airtight container in the refrigerator. It will last for up to 5 days, though water will begin to accumulate at the bottom as the cucumbers and tomatoes lose moisture.

Nutrition

Calories: 107kcal | Carbohydrates: 8g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 369mg | Potassium: 378mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1767IU | Vitamin C: 72mg | Calcium: 28mg | Iron: 1mg

Creamy Vegan Pasta Salad

· 4 Comments

This Creamy Vegan Pasta Salad makes a delicious side dish or main course. Al dente pasta, diced veggies, and a creamy homemade dressing make this pasta salad filling and flavorful.

Vegan Pasta Salad on a plate

This Creamy Pasta Salad is so tasty. Homemade dressing that's tangy, sweet, and rich tossed with perfectly cooked pasta and juicy, crisp vegetables add up to a scrumptious meal. I love this salad for get-togethers and barbecues. It's filling enough to be enjoyed on its own, but also great as a side to other dishes.

This recipe is convenient and versatile, making it a perennial favorite. You can add and substitute ingredients with what you have on hand, and you can also prepare the dressing and vegetables ahead of time. Cooking the pasta and storing it in the fridge the day before will make assembly a breeze. Let's talk about the ingredients in this tasty and creamy Pasta Salad.

Video Tutorial

What you'll need

  • Pasta. Any types of small pasta would work here: mini shells, anneli, corbata, ditalini, or orzo.
  • Cucumbers. Peeled and diced. You can leave the skin on if you prefer.
  • Carrots. Peeled and shredded.
  • Olives. I used black olives, but pitted Kalamata olives can also be used.
  • Bell Pepper. Diced. Red, orange, or green will work.
  • Onion. Diced. You can use red onion like I did, or yellow or white as well.
  • Dill. Fresh is best in this recipe.

Creamy Dressing:

  • Vegan Mayo. Use store-bought or homemade (it's so easy and keeps well, too).
  • Apple Cider Vinegar. You can use lemon juice or wine vinegar as a substitute.
  • Mustard. Dijon or your favorite kind.
  • Maple Syrup. Or a touch of sugar.
  • Salt & Pepper. To taste.

How to make this Pasta Salad

1. Make the dressing by adding the vegan mayonnaise, vinegar, mustard, maple syrup, salt, and pepper to a small jar and then shaking it to combine. Set aside.

mixing the dressing ingredients

2. Place the cooked pasta in a large mixing bowl. Then add the cucumbers, carrots, bell pepper, onion, olives, and dill. Now pour the dressing on top, mix well, and serve.

mixing the salad with dressing
Vegan Pasta Salad in a bowl

Tips for the Best Creamy Pasta Salad

  • Keep the ingredients a consistent size. Using smaller pasta and dicing the vegetables to equal sizes makes it easier to thoroughly mix and eat this salad for maximum flavor in each bite.
  • Use a homemade mayo if you can. With no preservatives and rich, creamy flavor, homemade vegan mayonnaise will take your Pasta Salad dressing to another level. This recipe is so easy.
  • Cook the pasta al dente. The pasta should be cooked just enough so that it can hold its shape when tossed with all the other ingredients. Overcooked pasta will get torn and mushy.
  • Make the dressing ahead of time. This dressing is easy to make, but to save yourself some time, prepare it ahead. Store it in the refrigerator in a lidded container, adding it to this Creamy Pasta Salad when you are ready to serve.

Add-ins and Substitutes

  • Add different vegetables. This Pasta Salad tastes great with all sorts of vegetables, including celery, peas, corn, and broccoli.
  • Substitute a different dressing. There are so many tasty dressings that can work here. Try an oil and lemon juice based one, or this Vegan Caesar Dressing.
  • Make a lighter dressing. Substituting coconut milk yogurt will offer a lighter dressing if you prefer to avoid mayonnaise. The texture may be a little thinner though.
  • Add protein. Adding chickpeas, black beans, or quinoa will up the protein and make this even more filling.

How to Store it

Store this Creamy Vegan Pasta Salad in an airtight container or covered with plastic wrap in the refrigerator. It will last for 3-5 days.

What to Serve this Pasta Salad with

Vegan Pasta Salad in a bowl with veggies in the background

This Creamy Vegan Pasta Salad is a delicious and easy dish to put together and tastes great with so many others. Versatile and convenient, it's a summer favorite.

More tasty vegan recipes:

Creamy Vegan Pasta Salad

This Creamy Vegan Pasta Salad makes a delicious side dish or main course. Al dente pasta, diced veggies, and a creamy homemade dressing make this pasta salad filling and flavorful.
5 from 5 votes
Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 10 minutes
Cooking pasta: 15 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 270kcal
Author: Tania Sheff

Ingredients

For the Dressing

  • ⅓ cup vegan mayo
  • 2 tbsp. apple cider vinegar
  • ½ tbsp. mustard
  • ½ tbsp. maple syrup
  • ¼ tsp. salt
  • ⅛ tsp. pepper

For the Salad

  • ½ lb. cooked pasta (mini shells, anneli, corbata, ditalini, or orzo)
  • ¼ medium red onion, diced
  • 1 small red bell pepper, diced
  • 1 medium carrot, shredded
  • 2 medium cucumbers, cubed
  • ½ cup black olives, sliced
  • ¼ cup chopped dill

Instructions

  • Make the dressing by adding the vegan mayonnaise, vinegar, mustard, maple syrup, salt, and pepper to a small jar and then shaking it to combine. Set aside.
  • Place the cooked pasta in a large mixing bowl. Then add the cucumbers, carrots, bell pepper, onion, olives, and dill. Now pour the dressing on top, mix well, and serve.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Add different vegetables. This Pasta Salad tastes great with all sorts of vegetables, including celery, peas, corn, and broccoli.
  • Substitute a different dressing. There are so many tasty dressings that can work here. Try an oil and lemon juice based one, or this Vegan Caesar Dressing.
  • Make a lighter dressing. Substituting coconut milk yogurt will offer a lighter dressing if you prefer to avoid mayonnaise. The texture may be a little thinner though.
  • Add protein. Adding chickpeas, black beans, or quinoa will up the protein and make this even more filling.

How to Store it

Store this Creamy Vegan Pasta Salad in an airtight container or covered with plastic wrap in the refrigerator. It will last for 3-5 days.

Nutrition

Calories: 270kcal | Carbohydrates: 27g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 526mg | Potassium: 302mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3495IU | Vitamin C: 31mg | Calcium: 45mg | Iron: 1mg

Eggplant "Meatballs"

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Eggplant "Meatballs" are a savory, satisfying side that can be added to all your favorite pastas. Flavorful with a "meaty" texture, these delicious vegan meatballs are perfect for making ahead.

Vegan Eggplant Meatballs in a skillet

These Eggplant Meatballs are full of savory flavor and have a satisfying texture that goes great with so many dishes. Sauteed eggplant and crisp Panko breadcrumbs are mixed with spicy chipotles in adobo sauce. Seasoned and baked, they are tender and delicious. This recipe is also easy to make ahead, and freezes well, so you can keep some on hand for whenever you feel like spicing up your dinner.

This recipe is very versatile, so you can use your favorite spices, herbs, and vegetables to get the flavors your family loves. This simple recipe is also easy to make gluten-free. Convenient and satisfying, these Eggplant Meatballs are going to make pasta night so much yummier. Here's what makes them so good.

Video Tutorial

What you'll need

  • Eggplant. Choose small sized eggplants.
  • Breadcrumbs. Panko works best, but regular breadcrumbs work, too.
  • Chipotles in Adobo. You can skip it, if you'd like. Just add a little bit of your favorite seasoning instead.
  • Flax Egg. Mix 1 tablespoon of ground flax seed with 2 tablespoons of water and let it sit for 10 minutes.
  • Garlic. Or use garlic powder instead.
  • Parsley. Or your favorite herb.
  • Salt & Pepper. Season to taste.

How to make Eggplant Meatballs

1. Saute the peeled and cubed eggplant in a large, non-stick skillet, until nicely browned.

cooking the eggplant cubes

2. In the meantime, make a flax egg by whisking 1 tablespoon of ground flax seeds with 2 tablespoons of water.

making the flax egg

3. Add the chipotles in adobo (or your favorite seasoning), salt, and about ¼ cup of water to the eggplants. Stir, and cook just until the water has evaporated and the eggplants have softened nicely.

adding seasoning to the eggplant

4. Transfer the eggplants to a large mixing bowl and mash them with a potato masher.

mashing the eggplant

5. Add the breadcrumbs, garlic, flax egg, salt, and pepper and then mix well.

adding the rest of the ingredients to the eggplant

6. Using a ¼ cup as a measure, scoop the mixture and gently form it into a ball. Place each eggplant meatball on a parchment lined baking sheet and bake at 400°F for 30 minutes.

rolling the balls

7. In a medium skillet, warm the marinara sauce. Add the baked eggplant balls and cover them with marinara. Serve hot.

covering the Vegan Eggplant Meatballs with Marinara
Vegan Eggplant Meatballs covered with marinara

Tips for the best Eggplant Meatballs

  • Look for good quality eggplants. When buying your eggplant, look for ones with tight, unblemished skin. They should feel heavy for their size and have no soft spots.
  • Saute the eggplant until tender. This step is not just for the texture of the cooked eggplant, but also because sauteing brings out a lot of flavor from this vegetable.
  • Make the meatballs the same size. It's best to use a measuring cup so your Eggplant Meatballs come out about the same size. Mixing smaller with larger ones will lead to uneven cooking, and the smaller ones might burn.

Add-ins and Substitutes

  • Make a gluten-free version. Using crushed Rice Chex cereal for texture or smoother almond flour can be a replacement for the panko in this recipe.
  • Add more vegetables. It doesn't have to just be eggplant. You could also include corn, peas, cauliflower, or other favorites. Just keep them small so they bind with the other ingredients.
  • Add some herbs. Try this recipe with parsley, oregano, or basil mixed in. You can use fresh or dried for this.
  • Use eggplant substitutes. Although these are Eggplant Meatballs, you could use other ingredients if there is no eggplant in your house. Try this recipe with mushrooms, chickpeas, or anything else you enjoy.

How to Store and Reheat them

You can store these Eggplant Meatballs in an airtight container in the refrigerator for up to 3 days. They can also be frozen, so place the cooled meatballs on a baking sheet to freeze in a single layer, then store them in a freezer ziplock bag. They will last for up to 2 months.

Reheat the Eggplant Meatballs in the microwave, in a pan on the stove, or in some marinara sauce. They don't need to be thawed first.

What to Serve with these Eggplant Meatballs

These Eggplant Meatballs are so delicious, you're going to love them. Try them for lunch or dinner, with your pasta dishes or on the side of other family favorites. They're too good to pass up!

You'll also enjoy these tasty recipes:

Eggplant "Meatballs"

Eggplant "Meatballs" are a savory, satisfying side that can be added to all your favorite pastas. Flavorful with a "meaty" texture, these delicious vegan meatballs are perfect for making ahead.
4.73 from 11 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 servings
Calories: 137kcal
Author: Tania Sheff

Ingredients

  • 1 medium eggplant, peeled and cubed
  • ¼ cup water
  • ½ tbsp. chipotle in Adobo sauce or your favorite seasoning
  • 1 cup Panko breadcrumbs
  • 2 garlic cloves, minced
  • ¼ cup chopped parsley
  • 1 tsp. sea salt or to taste
  • ⅓ tsp. pepper or to taste
  • 14 oz. Marinara or your favorite tomato sauce

Flax "egg"

  • 1 tbsp. ground flax seeds
  • 2 tbsp. water

Instructions

  • Saute the peeled and cubed eggplant in a large, non-stick skillet, until nicely browned.
  • In the meantime, make a flax egg by whisking 1 tablespoon of ground flax seeds with 2 tablespoons of water.
  • Add the chipotles in adobo (or your favorite seasoning), salt, and about ¼ cup of water to the eggplants. Stir, and cook just until the water has evaporated and the eggplants have softened nicely.
  • Transfer the eggplants to a large mixing bowl and mash them with a potato masher.
  • Add the breadcrumbs, garlic, flax egg, salt, and pepper and then mix well.
  • Using a ¼ cup as a measure, scoop the mixture and gently form it into a ball. Place each eggplant meatball on a parchment lined baking sheet and bake at 400°F for 30 minutes.
  • In a medium skillet, warm the marinara sauce. Add the baked eggplant balls and cover them with marinara. Serve hot.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Tips for the best Eggplant Meatballs

  • Look for good quality eggplants. When buying your eggplant, look for ones with tight, unblemished skin. They should feel heavy for their size and have no soft spots.
  • Saute the eggplant until tender. This step is not just for the texture of the cooked eggplant, but also because sauteing brings out a lot of flavor from this vegetable.
  • Make the meatballs the same size. It's best to use a measuring cup so your Eggplant Meatballs come out about the same size. Mixing smaller with larger ones will lead to uneven cooking, and the smaller ones might burn.

Add-ins and Substitutes

  • Make a gluten-free version. Using crushed Rice Chex cereal for texture or smoother almond flour can be a replacement for the panko in this recipe.
  • Add more vegetables. It doesn't have to just be eggplant. You could also include corn, peas, cauliflower, or other favorites. Just keep them small so they bind with the other ingredients.
  • Add some herbs. Try this recipe with parsley, oregano, or basil mixed in. You can use fresh or dried for this.
  • Use eggplant substitutes. Although these are Eggplant Meatballs, you could use other ingredients if there is no eggplant in your house. Try this recipe with mushrooms, chickpeas, or anything else you enjoy.

Nutrition

Calories: 137kcal | Carbohydrates: 25g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1138mg | Potassium: 682mg | Fiber: 7g | Sugar: 9g | Vitamin A: 867IU | Vitamin C: 15mg | Calcium: 71mg | Iron: 3mg

Vegan Parmesan Cheese

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This Vegan Parmesan Cheese has all the salty, cheesy flavor you expect, with just five simple ingredients. Try this vegan cheese on all your favorite pastas, vegetables, and pizzas.

Vegan Parmesan Cheese on a spoon

I love a sprinkle of Vegan Parmesan Cheese on my pasta. There's something about that dry texture and salty flavor that just brings so much to the dishes it's added to. This cheese is also really versatile, so you can mix it into sauces, add it on top of vegetables and pastas, or use it as an add-in for vegan "meats" like meatballs.

With only five simple ingredients, all of which are probably in your pantry right now, you can make this Vegan Parmesan Cheese any time. It stores for weeks, so you can make a double batch and keep it for whenever you want to add some extra flavor to your dishes. This cheese is so easy and convenient, you'll love having it on hand. Here are the ingredients you'll be using to make it.

Video Tutorial

What you'll need

  • Cashews. I don't recommend using other nuts in this recipe.
  • Nutritional Yeast. This adds the "cheesy" flavor.
  • Garlic Powder. For a boost of flavor.
  • Sea Salt. This brings the salty flavor that Parmesan cheese is known for.
  • Pepper. For a little heat.

How to make Vegan Parmesan

1. Place the cashews, nutritional yeast, garlic powder, sea salt, and pepper into a food processor and pulse until they combine and are a fine consistency. Serve with your favorite dishes.

blending the ingredients in food processor
Vegan Parmesan Cheese in a bowl

Tips and Tricks

  • Use a food processor. This is the perfect appliance for getting everything to the same size. You want the ingredients in your Vegan Parmesan Cheese to be uniform so they combine thoroughly.
  • Don't substitute other nuts. Raw cashews are the best nut for this vegan cheese recipe. They are tender with a mild taste that won't overpower the "cheesy" flavor we're going for.
  • Be careful to not overmix. Only mix the ingredients in the food processor as long as you need to because if you overmix, you might land up with cashew butter instead of Parmesan cheese!

Add-ins and Substitutes

  • Make this nut-free. If you have a nut allergy, you can also use hemp seeds in place of the cashews for a nut-free vegan Parmesan cheese.
  • Add other spices. You might also like this cheese with onion powder, cayenne pepper, or crushed red pepper flakes for more spice and flavor.
  • Try dried herbs. This recipe can also be made with some added herbs. Basil, oregano, or parsley are some great options. But make sure to choose dried over fresh to extend the freshness of this cheese.

How to Store it

This Vegan Parmesan Cheese can last for a while if it is stored in an airtight container. You can keep it in the refrigerator for 3-4 weeks, or in the freezer for at least one month.

What to Serve this Vegan Parmesan Cheese on

Vegan Parmesan Cheese in a jar

I hope you like this Vegan Parmesan Cheese as much as I do. There are so many dishes that taste even better with this salty, cheesy ingredient added in. Be sure to try it with all your favorite recipes. Enjoy!

More tasty vegan recipes to try:

Vegan Parmesan Cheese

This Vegan Parmesan Cheese has all the salty, cheesy flavor you expect, with just five simple ingredients. Try this vegan cheese on all your favorite pastas, vegetables, and pizzas.
5 from 3 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 12 servings
Calories: 79kcal
Author: Tania Sheff

Ingredients

  • 1 cup cashews (raw)
  • 4 tbsp. nutritional yeast
  • ¾ tsp. sea salt
  • ½ tsp. garlic powder
  • ⅛ tsp. pepper

Instructions

  • Place the cashews, nutritional yeast, garlic powder, sea salt, and pepper into a food processor and pulse until they combine and are a fine consistency. Serve with your favorite dishes.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Make this nut-free. If you have a nut allergy, you can also use hemp seeds in place of the cashews for a nut-free vegan Parmesan cheese.
  • Add other spices. You might also like this cheese with onion powder, cayenne pepper, or crushed red pepper flakes for more spice and flavor.
  • Try dried herbs. This recipe can also be made with some added herbs. Basil, oregano, or parsley are some great options. But make sure to choose dried over fresh to extend the freshness of this cheese.

How to Store it

This Vegan Parmesan Cheese can last for a while if it is stored in an airtight container. You can keep it in the refrigerator for 3-4 weeks, or in the freezer for at least one month.

Nutrition

Calories: 79kcal | Carbohydrates: 5g | Protein: 4g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 121mg | Potassium: 173mg | Fiber: 2g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg

Vegan Black Bean Burger

· 13 Comments

This Vegan Black Bean Burger is healthy and satisfying with a tasty texture and the perfect level of spicy zing. This makes a great lunch or dinner, and can be pan-fried or baked for the best flavor.

Vegan Black Bean Burger on a plate

Healthy and hearty, you can't go wrong with this Vegan Black Bean Burger. Made with a garlicky base and chipotle peppers in adobo sauce, the beans in this burger are packed with deliciousness. Spices, mustard, soy sauce, and corn add both color and flavor to make this a great meal to enjoy for lunch or dinner, in the house or by the backyard grill.

These Vegan Black Bean Burgers have such great texture. They're not crumbly or mushy, but the perfect in-between where it holds together nicely and you can taste the ingredients in every bite. There are some easy and yummy variations that you can try with this recipe, and these are also freezable. So make extra and you can always have something scrumptious and healthy just waiting for you. Let's look at what brings all the flavor to this recipe.

Video Tutorial

What you'll need

  • Black Beans. You can used canned beans or cook them yourself.
  • Breadcrumbs. Any vegan breadcrumbs would work here.
  • Oats. Quick cook oats are best.
  • Onion & Garlic. We'll saute these in veggie broth and add them to the burgers for extra moisture and flavor.
  • Chipotle in Adobo Sauce. This is my secret ingredient. I pulse these peppers in the food processor and use the paste in many different recipes. Read this for more info: If you want to substitute, use some of your favorite hot sauce.
  • Corn. Adds a nice pop of color and flavor. Use frozen or fresh.
  • Seasonings. Soy sauce, mustard, cumin, salt, and pepper.

How to make it

1. Cook the onion and garlic in veggie broth until softened nicely and the liquids have evaporated.

cooking onions and garlic

2. Place the black beans into a large mixing bowl and mash them with a potato masher or fork.

mashing the black beans

3. Add the rest of the ingredients to the bowl with the beans and mix everything well. Refrigerate for 2 hours, if possible.

mixing all ingredients together

4. Divide the mixture into 6 equal parts and make patties.

making burger patties

5. If frying: heat a pan over medium heat. Add a small amount of oil and cook until browned and warmed through (about 5-6 minutes per side). If baking: gently brush the patties with some oil. Place on a parchment paper-lined baking sheet and bake for 15 minutes at 400°F.

fried Vegan Black Bean Burger patty on a skillet

6. Serve on a burger bun, in a wrap, or over a salad with your favorite toppings.

Vegan Black Bean Burger close up shot

Add-ins and Substitutes

  • Sauces. For extra flavor in the black bean burger patties, add some ketchup or your favorite barbecue sauce.
  • Cheese. If you prefer cheese burgers, then mix in some crumbled vegan feta before putting the patties in the fridge, or add a slice of vegan cheese on top to melt as they cook.
  • Spices. You can add any of your favorites, including smoked paprika or chili powder for extra flavor.
  • Vegetables. Diced mushrooms or green peppers can be sauteed with the onions and garlic for a tastier base. Sweet potato can be added to help bind the patties and for taste.
  • Heat. I used chipotles in adobo sauce, which I love for their heat and smoky flavor, but hot sauce, Sriracha, or cayenne pepper are all substitutes you can make. Or use a less spicy pepper option.
  • Gluten-free. Use gluten-free breadcrumbs, oats, and soy sauce to make this recipe friendly to those who are avoiding gluten. For breadcrumbs, you can even coarsely process rice chex as a substitute.

How to Store and Reheat them

Store any leftover Vegan Black Bean Burgers in the refrigerator for up to 5 days in an airtight container or ziplock bag. You can also freeze them with a layer of parchment paper in between to avoid them sticking together. They will last for about 3 months and just need to thaw overnight. Reheat over the stove, grill, or in the oven until warmed through.

Can you Make these Ahead of Time?

Yes, you can prepare and then freeze these Vegan Black Bean Burger patties uncooked. Just stack them between parchment paper in a freezer-safe container or ziplock bag. They should thaw overnight, but you can also just bake or fry them straight from the freezer. The frozen uncooked burgers last for up to 3 months.

What to Serve with Black Bean Burgers

Vegan Black Bean Burger from the inside

These Vegan Black Bean Burgers have so much flavor and make a filling and delicious meal. You're going to love how easy they are and how much guests and family enjoy them.

More vegan recipes to try:

Vegan Black Bean Burger

This Vegan Black Bean Burger is healthy and satisfying with a tasty texture and the perfect level of spicy zing. This makes a great lunch or dinner, and can be pan-fried or baked for the best flavor.
4.60 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 patties
Calories: 101kcal
Author: Tania Sheff

Ingredients

  • 1 medium onion, diced
  • 4 garlic cloves. minced
  • ⅓ cup veggie broth
  • 1 15 oz. can black beans
  • ½ cup quick cook oats
  • ½ cup breadcrumbs Panko or regular vegan breadcrumbs
  • ½ cup corn fresh or frozen
  • 2 tbsp. Dijon mustard or other kind
  • 1 ½ tbsp. Chipotles in Adobo sauce* or hot sauce
  • ½ tbsp. cumin
  • ¼ cup soy sauce
  • ½ tsp. salt or to taste
  • ½ tsp. pepper or to taste

Instructions

  • Cook the onion and garlic in veggie broth until softened nicely and the liquids have evaporated.
  • Place the black beans into a large mixing bowl and mash them with a potato masher or fork.
  • Add the rest of the ingredients to the bowl with the beans and mix everything well. Refrigerate for 2 hours, if possible.
  • Divide the mixture into 6 equal parts and make patties.
  • If frying: heat a pan over medium heat. Add a small amount of oil and cook until browned and warmed through (about 5-6 minutes per side). If baking: gently brush the patties with some oil. Place on a parchment paper-lined baking sheet and bake for 15 minutes at 400°F.
  • Serve on a burger bun, in a wrap, or over a salad with your favorite toppings. Store leftovers in the refrigerator for up to 5 days.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

How to Store and Reheat them

Store any leftover Vegan Black Bean Burgers in the refrigerator for up to 5 days in an airtight container or ziplock bag. You can also freeze them with a layer of parchment paper in between to avoid them sticking together. They will last for about 3 months and just need to thaw overnight. Reheat over the stove, grill, or in the oven until warmed through.

Can you Make these Ahead of Time?

Yes, you can prepare and then freeze these Vegan Black Bean Burger patties uncooked. Just stack them between parchment paper in a freezer-safe container or ziplock bag. They should thaw overnight, but you can also just bake or fry them straight from the freezer. The frozen uncooked burgers last for up to 3 months.

Nutrition

Calories: 101kcal | Carbohydrates: 19g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 924mg | Potassium: 160mg | Fiber: 3g | Sugar: 3g | Vitamin A: 268IU | Vitamin C: 3mg | Calcium: 46mg | Iron: 2mg

Vegan Scrambled Eggs

· 12 Comments

These Vegan Scrambled Eggs are savory and hearty. Made with tofu, nutritional yeast, tahini, and seasonings, this healthy vegan alternative has the most amazing taste and texture.

Vegan Scrambled Eggs in a skillet

Vegan Scrambled Eggs can seem a little intimidating, but with the right ingredients, you can make this simple recipe taste amazing. Using firm tofu for the eggs, black Indian salt for the "eggy" flavor, and vegan mayo for taste and texture, these eggs are truly delicious. The seasonings and nutritional yeast also give them a big flavor boost.

While the ingredient list looks a bit long, each of these plays an important part in taking this savory breakfast to the next level. These Vegan Scrambled Eggs are great for busy mornings and they're very versatile. They also taste great with everything, so serve them with all your morning favorites. Here's what you'll use for these excellent "eggs."

Video Tutorial

What you'll need

  • Tofu. Firm tofu is best for this recipe. We will gently press some moisture out, and it just makes perfect consistency. I recommend buying organic tofu.
  • Tahini. This ingredient is going to give a nice creamy consistency and bind all of the other ingredients together beautifully.
  • White Miso Paste. Adds extra depth of flavor. But you can skip it if you don't have it on hand.
  • Nutritional Yeast. Gives a touch of cheesy flavor.
  • Turmeric. Just a dash, for that nice yellow color.
  • Garlic Powder.
  • Paprika.
  • Black Indian Salt. Or Kala Namak. This adds an "eggy" flavor. Read more about it below.
  • Oat Milk. Or any other plant or nut based milk.
  • Vegan Mayo. A special ingredient. A spoonful of vegan mayo at the end takes these "scrambled eggs" from excellent to perfect. You can make the mayo yourself, it's so easy! And it stores well, too.
  • Chives and Black Pepper. To garnish.

How to make Vegan Scrambled Eggs

1. Prepare the "egg" sauce by whisking the miso, tahini, nutritional yeast, turmeric, paprika, garlic powder, black Indian salt, and the oat milk together until smooth. Set aside.

whisking the eggy mixture

2. Drain the tofu and wrap it in a kitchen towel or about 6-7 layers of paper towels. Pressing gently with your hands, remove as much liquid as you can.

pressing the tofu

3. Break the tofu into large pieces with your hands and place it in a large skillet. Cook it over medium heat, stirring and breaking the tofu into very small pieces until they resemble the texture of scrambled eggs.

cooking the tofu

4. Once the tofu gets a nice texture and is heated through, reduce the heat to medium-low and add the "egg" mixture to it. Cook, stirring occasionally, for about 3-5 minutes, or until the tofu reaches the desired consistency (some people like to get a little browning on tofu, while I like to turn the heat off when the liquids are absorbed/evaporated and the tofu is still soft). Taste the tofu, and add more salt if needed.

adding the eggy mixture to the tofu

5. Turn off the heat and add a spoonful of vegan mayo. Stir, and garnish with chives and freshly ground pepper.

adding a spoonful of mayo to the tofu
Vegan Scrambled Eggs on a spoon

What is Black Indian Salt, aka Kala Namak?

Kala Namak, or Black Indian Salt, is a rock salt found in South Asia that is high in sulfur. This gives the salt a distinctive smell and taste, and gives your tofu its "eggy" flavor. It's a great ingredient to have on hand for vegan cooking, and you can find it easily online or at most Indian grocery stores. Despite its name, Black Indian Salt is actually a pinkish-gray color, so don't be surprised when you see it. You won't need much because a little goes a long way with this potent ingredient, but it keeps well for a long time, so just store it in your pantry until you're ready to make your next "eggy" dish.

Tips for the best Vegan Scrambled Eggs

  • Choose firm tofu. Avoid silken tofu because it will not give the right texture and consistency for scrambled "eggs."
  • Break the tofu by hand. Once the excess moisture has been taken out, break the tofu with clean hands rather than cutting it to get the rough, uneven look of scrambled eggs.
  • Cook to your preferred consistency. If you like your scrambled eggs a little browned, cook the tofu longer than the recommended 3-5 minutes. But, if like me, you prefer the tofu to still be soft, turn the heat off when the liquids are just absorbed/evaporated.

Add-ins and Substitutes

  • Add vegetables. These Vegan Scrambled Eggs taste great with sauteed onions, zucchini, tomatoes, or bell pepper.
  • Top with your favorite sauce. Ketchup, homemade Salsa Roja, and hot sauce all make tasty toppings.
  • Substitute other seasonings. You can use cumin, onion powder, oregano, or any others to boost these flavors.
  • Make these "eggs" cheesy. Melting some vegan cheese on top or stirring shredded cheese into Vegan Scrambled Eggs is a delicious addition.

How to Store and Reheat

Store any leftovers in an airtight container in the refrigerator for up to 2 days. You can reheat them on the stovetop over medium-low heat until warmed through.

Vegan Scrambled Eggs close up shot

These Vegan Scrambled Eggs are protein-packed, filling, and so delicious. I hope you love this healthy and flavorful breakfast as much as I do.

More vegan goodness to try:

Vegan Scrambled Eggs

These Vegan Scrambled Eggs are savory and hearty. Made with tofu, nutritional yeast, tahini, and seasonings, this healthy vegan alternative has the most amazing taste and texture.
5 from 9 votes
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 174kcal
Author: Tania Sheff

Ingredients

  • 1 15 oz. block firm tofu
  • 1 tbsp. white miso paste
  • 1 tbsp. tahini
  • 1 ½ tbsp. nutritional yeast
  • ½ tsp. garlic powder
  • ½ tsp. paprika
  • ¼ tsp. turmeric powder
  • ½ tsp. black Indian salt (Kala Namak) or to taste
  • ⅓ cup oat milk
  • ⅓ cup vegan mayo
  • chives and pepper, to garnish

Instructions

  • Prepare the "egg" sauce by whisking the miso, tahini, nutritional yeast, turmeric, paprika, garlic powder, black Indian salt, and the oat milk together until smooth. Set aside.
  • Drain the tofu and wrap it in a kitchen towel or about 6-7 layers of paper towels. Pressing gently with your hands, remove as much liquid as you can.
  • Break the tofu into large pieces with your hands and place it in a large skillet. Cook it over medium heat, stirring and breaking the tofu into very small pieces until they resemble the texture of scrambled eggs.
  • Once the tofu gets a nice texture and is heated through, reduce the heat to medium-low and add the "egg" mixture to it. Cook, stirring occasionally, for about 3-5 minutes, or until the tofu reaches the desired consistency (some people like to get a little browning on tofu, while I like to turn the heat off when the liquids are absorbed/evaporated and the tofu is still soft). Taste the tofu, and add more salt if needed.
  • Turn off the heat and add a spoonful of vegan mayo. Stir, and garnish with chives and freshly ground pepper.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Add-ins and Substitutes

  • Add vegetables. These Vegan Scrambled Eggs taste great with sauteed onions, zucchini, tomatoes, or bell pepper.
  • Top with your favorite sauce. Ketchup, homemade Salsa Roja, and hot sauce all make tasty toppings.
  • Substitute other seasonings. You can use cumin, onion powder, oregano, or any others to boost these flavors.
  • Make these "eggs" cheesy. Melting some vegan cheese on top or stirring shredded cheese into Vegan Scrambled Eggs is a delicious addition.

How to Store and Reheat

Store any leftovers in an airtight container in the refrigerator for up to 2 days. You can reheat them on the stovetop over medium-low heat until warmed through.

Nutrition

Calories: 174kcal | Carbohydrates: 6g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 485mg | Potassium: 152mg | Fiber: 2g | Sugar: 1g | Vitamin A: 25IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg

What to do with Chipotles in Adobo Sauce

· 6 Comments

Have you ever wondered what to do with leftover Chipotles in Adobo Sauce? This delicious ingredient can be used in lots of recipes, and I'll show you how to store it until you need it.

frozen Chipotles in Adobo Sauce cubes

Chipotles in Adobo Sauce is one of my favorite ingredients to add to my recipes because it brings a complex mix of flavors that always takes a meal from good to amazing. Sweet, smoky, tangy, and spicy, there are not a lot of dishes that won't benefit from adding these chiles and sauce. But since it packs a lot of punch, there's usually quite a bit leftover in the container once the cooking is done. So what do you do with all those leftover Chipotles in Adobo Sauce? I'll show you.

Video Tutorial

What are Chipotles in Adobo

The chipotle chiles are dried, smoked jalapenos that have been rehydrated and marinated. They have a smoky heat that adds a fiery flavor to vegetables and stews. The adobo sauce they're soaked in is slightly sweet and tangy, a mix of garlic, vinegar, and spices in a tomato puree. Together, this is an addictive flavor combo. Adding Chipotles in Adobo Sauce to your recipes gives them so much more depth, as this one ingredient can cover a lot of bases.

Chipotles in Adobo Sauce in a can

What to do with leftover Chipotles in Adobo Sauce

1. Place all of the contents of the can in a food processor and puree until it looks like a paste.

blending the chipotles in food processor

2. Add a spoonful into each section of an ice cube tray. Keep doing that until all the paste is used. Place in the freezer and freeze until solid (at least two hours). Transfer the frozen pieces into a Ziplock bag and return them to the freezer.

freezing the chipotle paste

Where to use it

I add this as a secret ingredient to many dishes and soups! If you are making Mexican inspired dishes, the chances are that Chipotles in Adobo would make a great addition. Add them to chilis, to roasted vegetables, to tacos, enchiladas, Mexican inspired soups, sauces, salsa, marinades, and so much more!

There are few flavor profiles that Chipotles in Adobo Sauce don't complement. Try it with food that are:

  • Sweet. Maple syrup and other sweeteners really enhance the sweet and spicy flavors in the adobo.
  • Tangy. The vinegary adobo sauce makes the chipotles work well in sour and tangy recipes.
  • Spicy. These chipotles have some heat, so they go nicely in your hotter dishes.
  • Smoky. Savory-flavored dishes just get better with these smoky chiles.

My favorite recipes using Chipotles in Adobo Sauce

1) These Baked Portobello Mushrooms have so much flavor thanks to the Chipotle in Adobo sauce they're brushed with. You'll love the "meaty" texture and taste of this vegan dish.

Baked Portobello Mushrooms

2) This Amazing Lentil Chili is so tasty and easy to make. Hearty, flavorful, and delicious, this is perfect cold-weather food and something you'll want to make again and again.

Lentil Chili

3) This Sofritas recipe is simple, tasty, and it makes a great companion for your burritos, tacos, salads, or rice bowls! Follow my simple photo and video instructions and make this delicious treat at home!

Sofritas

4) This Healthy Vegan Stew is loaded with veggies and flavor, with just a hint of heat. You'll love its simple ingredients, easy prep, and delicious taste.

Healthy Vegan Stew

5). This Three Bean Chili is a delicious and filling vegan meal that will really warm you up. Made with chipotles, spices, and veggies, it has the perfect mix of flavor and heat.

6). This Vegan Walnut Taco Meat is a healthy and delicious filler for tacos, burritos, and more. Made with black beans, raw walnuts, and spices, it has the perfect crumbly texture and savory flavor.

7.) This Vegan Black Bean Burger is healthy and satisfying with a tasty texture and the perfect level of spicy zing. This makes a great lunch or dinner, and can be pan-fried or baked for the best flavor.

How long will the Chipotles in Adobo Sauce last?

You can store the leftovers in the refrigerator for up to 7 days in an airtight container. But if you aren't using these right away, storing them in the freezer is perfect for easy use in the future. Once frozen, the Chipotles in Adobo Sauce paste will last for up to 6 months.

Chipotles in Adobo Sauce on a spoon

So if you were wondering what to do with Chipotles in Adobo Sauce when you have leftovers, you can see they are easy to store and a breeze to use when frozen. Just grab a cube or two whenever you want to add a burst of flavor to your favorite soups, stews, veggies, or tacos. There's almost no meal that won't benefit with this delicious ingredient added in.

More tasty recipes using Chipotles in Adobo Sauce:

What to do with Chipotles in Adobo Sauce

Have you ever wondered what to do with leftover Chipotles in Adobo Sauce? This delicious ingredient can be used in lots of recipes, and I'll show you how to store it until you need it.
5 from 8 votes
Print Pin Rate
Course: Seasoning
Cuisine: Mexican
Prep Time: 10 minutes
Freezing Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 12 servings
Calories: 11kcal
Author: Tania Sheff

Ingredients

  • 1 can chipotles in Adobo Sauce

Instructions

  • Place all of the contents of the can in a food processor and puree until it looks like a paste.
  • Add a spoonful into each section of an ice cube tray. Keep doing that until all the paste is used. Place in the freezer and freeze until solid (at least two hours). Transfer the frozen pieces into a Ziplock bag and return them to the freezer.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Where to use it

I add this as a secret ingredient to many dishes and soups! If you are making Mexican inspired dishes, the chances are that Chipotles in Adobo would make a great addition. Add them to chilis, to roasted vegetables, to tacos, enchiladas, Mexican inspired soups, sauces, salsa, marinades, and so much more!
There are few flavor profiles that Chipotles in Adobo Sauce don't complement. Try it with food that are:
  • Sweet. Maple syrup and other sweeteners really enhance the sweet and spicy flavors in the adobo.
  • Tangy. The vinegary adobo sauce makes the chipotles work well in sour and tangy recipes.
  • Spicy. These chipotles have some heat, so they go nicely in your hotter dishes.
  • Smoky. Savory-flavored dishes just get better with these smoky chiles.

My favorite recipes using Chipotles in Adobo Sauce

Check above!

Nutrition

Calories: 11kcal | Carbohydrates: 3g | Sodium: 209mg | Fiber: 2g | Sugar: 1g | Vitamin A: 825IU | Iron: 1mg

Baked Vegan Zucchini Fries

· Leave a Comment

These Baked Vegan Zucchini Fries have all the delicious crunch of french fries with no oil from frying. Served with a dipping sauce, this healthy and tasty recipe makes a great side dish or snack.

Dipping Baked Vegan Zucchini Fries into the sauce

These Baked Vegan Zucchini Fries are crispy, healthy, and seasoned to perfection. They have a delicious outer breading that tastes so good. If you love french fries, but want to skip the potatoes and avoid the unhealthy oils, these are such a great healthy alternative.

Zucchini is a very versatile vegetable and it holds up well being battered and fried. The vegan batter uses oat milk, paprika, and onion powder with the flour for just the right taste and texture. Panko, which are Japanese breadcrumbs, crisp up better than regular ones so you get maximum crunch. You can also adapt this recipe to be gluten-free. Let's look at the simple ingredients needed to make these amazing fries.

Video Tutorial

What you'll need:

  • Zucchini. It's best to use small to medium sized zucchini. Yellow squash works as well.
  • Panko breadcrumbs. Panko is a must here. Regular breadcrumbs don't crisp quite as nicely.

Batter:

  • Flour. All-purpose flour.
  • Oat Milk. Or other non-dairy milk.
  • Paprika.
  • Onion powder.
  • Salt & Pepper.

How to make it

1. Cut the zucchini in half and then in half again, creating medium sized sticks (each one about 2 inches long).

cutting zucchini into sticks

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

making the batter

3. Dip the zucchini sticks into the batter and then cover them with Panko breadcrumbs.

dipping zucchini into batter and covering with breadcrumbs

4. Place the zucchini fries onto a large parchment-lined baking tray and bake at 400°F for about 35 minutes.

arranging zucchini fries on a baking tray
Baked Vegan Zucchini Fries on a baking tray

Tips for the best Baked Zucchini Fries

  • Choose the right zucchini. Small to medium sized zucchini are best because they are firmer than larger ones, which tend to get mushy when cooked.
  • Don't cut the zucchini too small. Cut them on the thicker side to avoid overcooking or soggy zucchini fries.
  • Use Panko breadcrumbs. These crisp up better than other breadcrumbs, so use them to get the ultimate crunch.
  • Have a wet and dry hand for breading. Use one hand for dipping the zucchini fries in the batter and one for the breadcrumbs to avoid fingers layered with breading.
  • Don't overbake them. Don't let them cook too long because they will get soggy and limp.

Add-ins and Substitutes

  • Add Parmesan cheese. Either a vegan version or nutritional yeast can be added to the breading mix for a salty, cheesy flavor.
  • Make it gluten-free. Substituting gluten-free flour and Panko can make this tasty recipe good for anyone avoiding gluten.
  • Add other seasonings. If you like, adding other spices like garlic powder, oregano, parsley, or cayenne pepper will change up the flavors.
  • Air-fry the zucchini fries. If you have an air fryer, you can also fry these vegan zucchini fries for an even crispier exterior without any of the oil that comes from deep frying.
Baked Vegan Zucchini Fries from the inside

How to Store and Reheat them

These are best served immediately, but you can store any leftovers once cool in an airtight container in the refrigerator for 2 to 3 days.

What to Serve these Zucchini Fries with

Baked Vegan Zucchini Fries close up shot

Your family is going to love this crispy, crunchy, flavorful snack! And you can love that they're healthy, easy, and make a great side dish or appetizer when you have guests over for dinner and parties. Enjoy!

You'll also enjoy these tasty vegan recipes:

Baked Vegan Zucchini Fries

These Baked Vegan Zucchini Fries have all the delicious crunch of french fries with no oil from frying. Served with a dipping sauce, this healthy and tasty recipe makes a great side dish or snack.
5 from 3 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 186kcal
Author: Tania Sheff

Ingredients

  • 1 lb. zucchini (about 2 small)
  • 1 ½ cup Panko breadcrumbs
  • ½ cup all-purpose flour
  • ½ cup oat milk or other non-dairy milk
  • 1 tsp. paprika
  • 1 tsp. onion powder
  • ½ tsp. salt
  • ¼ tsp. pepper

Instructions

  • Cut the zucchini in half and then in half again, creating medium sized sticks (each one about 2 inches long).
  • Prepare the batter. In a medium bowl, whisk the flour, oat milk, paprika, onion powder, salt, and pepper until smooth.
  • Dip the zucchini sticks into the batter and then cover them with Panko breadcrumbs.
  • Place the zucchini fries onto a large parchment-lined baking tray and bake at 400°F for about 35 minutes.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Tips for the best Baked Zucchini Fries

  • Choose the right zucchini. Small to medium sized zucchini are best because they are firmer than larger ones, which tend to get mushy when cooked.
  • Don't cut the zucchini too small. Cut them on the thicker side to avoid overcooking or soggy zucchini fries.
  • Use Panko breadcrumbs. These crisp up better than other breadcrumbs, so use them to get the ultimate crunch.
  • Have a wet and dry hand for breading. Use one hand for dipping the zucchini fries in the batter and one for the breadcrumbs to avoid fingers layered with breading.

Nutrition

Calories: 186kcal | Carbohydrates: 36g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Sodium: 667mg | Potassium: 391mg | Fiber: 3g | Sugar: 7g | Vitamin A: 329IU | Vitamin C: 22mg | Calcium: 111mg | Iron: 3mg

36 Mouthwatering Vegan Pasta Recipes

· 8 Comments

36 Mouthwatering Vegan Pasta Recipes that are full of flavor and easy to make. Many are one-pot, all are delicious and satisfying. Pick out a couple to try this week!

A compilation image of Vegan Pasta Recipes

Whether you are simply trying to eat less meat, add more plant-based meals to your diet, try to new pasta recipe, or transitioning to fully vegan lifestyle - these vegan pasta recipes are just what you are looking for! Filling, easy to make, and full of flavors, I am sure you are going to find some new favorite recipes here. I am here to convince you, that vegan food never has to be boring or bland!

Vegan Pasta Recipes to Try

1.) This Creamy Lemon Spaghetti is full of delicious garlic and lemon juice. With just a touch of heat from the red pepper flakes, this pasta dish is perfectly seasoned and absolutely scrumptious. Add some nutritional yeast for a cheesy flavor.

Creamy Lemon Spaghetti

2.) This Pasta with Roasted Pepper Sauce has a creamy sauce, is full of flavor, and so satisfying. The roasted red peppers in this delicious sauce take a regular pasta night and really level it up! Top with fresh basil and serve.

Pasta with Roasted Pepper Sauce

3.) This Mushroom Bolognese Pasta is so flavorful and has a great texture. The mushrooms add so much to this red sauce, and you'll love how easy it is to prepare and make ahead. The simple ingredients make this vegan version one of my favorite things.

Mushroom Bolognese Vegan Pasta

4.) This Carrot Pasta Sauce is a smooth and creamy vegan pasta sauce that goes perfectly with any type of pasta. It has a sweet and savory flavor that you'll find completely irresistible. Add some vegan Parmesan on top of this great recipe.

Carrot Pasta

5.)  If you are looking for a quick, tasty, and filling meal, this One-Pot Pasta with Spinach is just what you need! Minimum cleanup and prep work – maximum flavor! This has one of the best vegan pasta sauces I've ever tasted.

One-Pot Pasta with Spinach

6.) This Sun-Dried Tomato Pasta is creamy, smooth, and delicious. Made with these sweet-tart tomatoes, garlic, and cashews, this pasta dish is full of flavor and surprisingly easy to make.

Sun-Dried Tomato Pasta

7.) This healthy Pasta with Spinach Sauce is a super easy weeknight meal that will get your kids eating spinach! It is easy to make and tasty, so add this one to your recipe list! This vegan recipe makes great use of fresh tomatoes and spinach for a healthy and fabulous dish.

Pasta with Spinach Sauce

8.) This Fettuccine in Tomato Sauce is full of juicy tomatoes, pungent garlic, and fresh herbs. If you like your pasta full of flavor, then you're going to love this delicious dish.

Fettuccine in Tomato Sauce

9.) This Creamy Roasted Pepper Pasta is a healthy and filling dish that is packed with flavor. Cooked in just one pot, it is simple and delicious.

Creamy Roasted Pepper Pasta with Spinach

10.) This Angel Hair Pasta is made with cherry tomatoes, garlic, and olive oil. You won't believe how simple and TASTY this recipe is!

Angel Hair Pasta

11.) This Spaghetti Aglio e Olio with Spinach is a traditional dish that is easy to make and packed with delicious flavors. The garlic olive oil sauce is light, healthy, and so tasty.

Pasta with Olive Oil and Spinach

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

Creamy Zucchini Pasta

13). In about 25 minutes of time, this Tomato Mushroom Spinach Pasta will be ready and waiting. Pair this easy pasta recipe up with a side salad for a complete meal. You can even toss in some white beans to make this plant-based pasta dish even more filling.

Tomato Mushroom Spinach Pasta

14.) This Creamy Vegan Spinach Orzo is smooth, satisfying, and delicious. With its tender orzo pasta and flavorful spinach leaves, you can serve this comfort food as a side dish or enjoy it all on its own.

creamy spinach orzo

15.) This Creamy Vegan Pasta Salad makes a delicious side dish or main course. Al dente pasta, diced veggies, and a creamy homemade dressing make this pasta salad filling and flavorful.

creamy vegan pasta salad

16.) This Mushroom Orzo is rich, filling, and utterly delicious. The earthy flavor of the mushrooms is so tasty and it makes a great light lunch or side for dinner on busy weeknights. You'll love the creamy texture of this delicious pasta.of the mushrooms is so tasty and it makes a great light lunch or side for dinner.

Mushroom Orzo

17.) This Fettuccine with Zucchini couldn't be more delicious. Made with roasted red peppers and zucchini with fresh herbs and seasonings, it's full of flavor. This is one of my favorite pasta recipes  when doing vegan cooking because it has so much flavor.

Fettuccine with Zucchini

18.) These Simple Spicy Noodles are a quick and easy dish that will excite your taste buds. Tender noodles tossed in an umami sauce with some heat, you'll love serving this with veggies and protein.

Simple Spicy Noodles

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

Spinach Orzo Soup

20.) If you are craving a rich, spicy and creamy Vegan Cajun Pasta Sauce this will be the one to make. We added some shredded oyster mushrooms as they are just the best vegan chicken alternative ever and voila here is an absolutely delicious and creamy.

Vegan Cajun Pasta Sauce

21.) This Cucumber Pasta Salad is the perfect mix of crunchy cucumbers, tender pasta, creamy mayo, and fresh dill. These flavors and textures are just what you want in a cold salad for summer.

Cucumber Pasta Salad

22.) Tender Orecchiette in Creamy Dairy-Free Pestosauce tossed with juicy cherry tomatoes, chickpeas, Kalamata olives and peppery arugula to make this luscious (and easy to whip up!) pasta dinner.

Orecchiette in Creamy Dairy-Free Pesto

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

Vegan Fettuccine Alfredo

24.) This is a classic Italian pasta dish that requires a few ingredients, little effort, and 10 minutes of prep time! Pasta Aglio e olio is so simple, so good, cheap, satisfying and it will cheer you up in a flash!

Pasta Aglio e olio

25.) This zesty Vegan Cilantro Cream Pasta with roasted paprika tomatoes puts a fresh spin on a classic creamy pasta dish. Warm pasta is tossed in a zesty cilantro cream sauce and topped with roasted paprika tomatoes.

Vegan Cilantro Cream Pasta

26.) If you’re looking for a super quick and easy pasta dish, this Hummus Pasta is perfect for you! It’s vegan, ready in just 10 minutes, and it’s packed with flavor! Perfect for the whole family.

Hummus Pasta

27.) This Classic Vegan Mac and Cheese is ultra cheesy, saucy and creamy. Topped with breadcrumbs and baked until golden brown and crispy. Seriously satisfying. 

Vegan Mac and Cheese

28.) This Vegan Pasta Caprese takes 30 minutes to make and has a fresh taste of summer in every bite. 

Vegan Pasta Caprese

29.) This easy Lentil Bolognese recipe is a quick weeknight meal that just so happens to be vegan and gluten free. It's filled with flavor and a great way to switch up pasta, plus it comes together in under 30 minutes!

Lentil Bolognese

30.) Quick, easy, and foolproof, this 15-Minute Creamy Avocado Pasta is perfect for hectic weeknights. With just a few pantry staples and some ripe avocados, you can have a delicious creamy pasta dinner on the table in just 15 minutes.

15-Minute Creamy Avocado Pasta

31.) This Vegan Lasagna will become your new favorite: guaranteed. Full of flavor, it’s whole food plant based (dairy free) and a winner with everyone!

Vegan Lasagna

32.) This Vegan Nut-Free Pesto Pasta is an easy weeknight meal that is deliciously dairy free! This recipe is sure to be a family favorite and only takes 20 minutes to make!

Vegan Nut-Free Pesto Pasta

33.) Need to impress your friends with a delicious dinner? Look no further than these Vegan Stuffed Shells! Filled with an easy cashew and almond ricotta, fresh kale, basil, this is a flavorful vegan dinner that is incredibly simple to make.

Vegan Stuffed Shells

34.) Quick and easy one-skillet Enchilada Pasta made with red lentil pasta so it’s a good source of plant-based protein, gluten-free and loaded with flavor. It’s a dish the whole family will enjoy!

Enchilada Pasta

35.) This easy Vegan Gnocchi + Sauce recipe uses only 7-ingredients and can be made in under 30-minutes in one pan. Making this gnocchi + sauce is super easy and quick with minimal cleanup.

Vegan Gnocchi + Sauce

36.) We sure love pasta around here! This Italian Veggie Pasta is my absolute favorite this summer! It’s super easy to make and it’s full of color and flavor.

Italian Veggie Pasta

I hope these healthy and delicious vegan pasta recipes inspire you to try something new this week!

Please, let me know which are your favorites in the comments below!

36 Mouthwatering Vegan Pasta Recipes

36 Mouthwatering Vegan Pasta Recipes that are full of flavor and easy to make. Many are one-pot, all are delicious and satisfying. Pick out a couple to try this week!
4.80 from 5 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 servings
Author: Tania Sheff

Ingredients

  • pasta
  • fresh veggies
  • legumes
  • herbs

Instructions

  • Pick out a few recipes to try this week.
  • Take inventory of what you have.
  • Make a shopping list.
  • Cook and enjoy!
PssstYou can find detailed step-by-step photos right above this recipe card.

Strawberry Oatmeal Bars

· 11 Comments

These Strawberry Oatmeal Bars are sweet, chewy, and full of gooey strawberry filling. They are super easy to make, freezable, and perfect for an on the go snack.

Strawberry Oatmeal Bars stacked on top of each other

These Strawberry Oatmeal Bars are all chewy, fruity deliciousness. The oats give them the perfect texture and the strawberry filling is sweet and gooey. The bars are great for snacking or packing into children's lunches. They are a healthy alternative to a lot of the store-bought bars, and they also taste a lot better.

Another benefit of these homemade Strawberry Oatmeal Bars is that they are very versatile so you can make them to your preference. They're also freezable, so you can make a double batch and freeze the extras so you always have some on hand. Let's talk about the simple ingredients used to make these scrumptious oatmeal bars.

Video Tutorial

What you'll need

Oat Base:

  • Almond Flour. You can also use oat flour if you prefer.
  • Oats. Use old-fashioned oats.
  • Sugar. Or the sweetener of your choice.
  • Vegan Butter. Or grapeseed oil.
  • Baking Powder.
  • Salt.

Strawberry Filling:

  • Strawberries. Fresh or frozen, either will work in this filling.
  • Sugar. Adds sweetness and thickens the filling.
  • Cornstarch. A thickener.
  • Lemon Zest. Some acidity to balance the sweet.

How to make it

1. Mix the almond flour, oats, sugar, vegan butter, baking powder, and salt together in a large bowl.

mixing oats with other ingredients

2. In a small food chopper or a food processor, pulse the strawberries, sugar, cornstarch, and lemon zest.

blending strawberries

3. Spread ¾ of the oat base on the bottom of a medium (9x7) baking dish. Tap in gently to help it set.

spreading oat mixture

4. Pour the strawberry filling on top and spread it out evenly.

spreading strawberry mixture

5. Sprinkle the rest of the oat base over the top.

topping the strawberries

6. Bake at 350°F for 40-45 minutes. Let it cool completely before cutting into squares.

Strawberry Oatmeal Bars in a baking dish

Tips for the best Strawberry Oatmeal Bars

  • Use old-fashioned oats. These oats are larger and therefore have more chew to them. They also hold together better in these bars.
  • Thaw and dry frozen strawberries. If you're using frozen, then allow them to fully thaw and pat them dry before using. This will keep excess water from thinning out the filling.
  • Press the oats into the pan. To keep the Strawberry Oatmeal Bars from crumbling, gently press the bottom layer of the oat base into the pan to get rid of gaps and air bubbles.
  • Let the bars cool completely. These must be cool before cutting because when they are warm, the filling and butter in the oat base are too liquid and will not hold until they've cooled and solidified more.

How to Make Oat Flour

If you have a nut allergy, or just don't have any almond flour on hand, you can also make your own oat flour. It's easy! Just process oats in a food processor until they've broken down to the consistency of flour. Use what you need and store any leftovers for another recipe.

Variations to this recipe

  • Substitute different fruits. Blueberry, raspberry, peach, and apple are just some of the tasty options for these oatmeal bars.
  • Make it gluten-free. Oats don't have naturally occurring gluten, but because of cross-contamination during processing, use certified gluten-free oats for any allergies.
  • Try different sweeteners. You can avoid refined sugar by using pure maple syrup, agave syrup, or date syrup in these bars.
  • Add a topping. If you want to up the pretty factor, layer slices of fresh strawberries on top of the bars before serving. Or for a bit of sweet, you can make a simple glaze and drizzle it over the cooled bars.

How to Store these Strawberry Oatmeal Bars

Store any leftover Strawberry Oatmeal Bars in an airtight container in the refrigerator for up to 5 days.

Can these oatmeal bars be frozen?

Yes, you can also freeze these bars. Allow them to completely cool before wrapping them in plastic wrap or layering parchment paper in between (to avoid sticking) in a freezer ziplock bag. They will last for 3-4 months. Thaw overnight in the fridge before serving.

Strawberry Oatmeal Bars with a bite

These Strawberry Oatmeal Bars are soft, chewy, and sweet. They make a great breakfast on the go or an afternoon snack. I hope you and your family will enjoy these healthy and yummy oatmeal bars as much as we do.

More tasty vegan treat to try:

Strawberry Oatmeal Bars

These Strawberry Oatmeal Bars are sweet, chewy, and full of gooey strawberry filling. They are super easy to make, freezable, and perfect for an on the go snack.
4.84 from 12 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 45 minutes
Cooling Time: 1 hour
Total Time: 2 hours 5 minutes
Servings: 6 bars
Calories: 284kcal
Author: Tania Sheff

Ingredients

Oatmeal Base

  • 1 cup old fashioned oats
  • ¾ cup almond flour
  • ¼ cup sugar
  • ¼ cup vegan butter, melted or grapeseed oil
  • 1 tsp. baking powder
  • ⅛ tsp. salt

Strawberry Filling

  • 2 cups strawberries fresh or frozen
  • 2 tbsp. sugar
  • 2 tbsp. cornstarch
  • 1 tsp. lemon zest

Instructions

  • Mix the almond flour, oats, sugar, vegan butter, baking powder, and salt together in a large bowl.
  • In a small food chopper or a food processor, pulse the strawberries, sugar, cornstarch, and lemon zest.
  • Spread ¾ of the oat base on the bottom of a medium (9x7) baking dish. Tap in gently to help it set.
  • Pour the strawberry filling on top and spread it out evenly.
  • Sprinkle the rest of the oat base over the top.
  • Bake at 350°F for 40-45 minutes. Let it cool completely before cutting into squares.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

How to Make Oat Flour

If you have a nut allergy, or just don't have any almond flour on hand, you can also make your own oat flour. It's easy! Just process oats in a food processor until they've broken down to the consistency of flour. Use what you need and store any leftovers for another recipe.

Variations to this recipe

  • Substitute different fruits. Blueberry, raspberry, peach, and apple are just some of the tasty options for these oatmeal bars.
  • Make it gluten-free. Oats don't have naturally occurring gluten, but because of cross-contamination during processing, use certified gluten-free oats for any allergies.
  • Try different sweeteners. You can avoid refined sugar by using pure maple syrup, agave syrup, or date syrup in these bars.
  • Add a topping. If you want to up the pretty factor, layer slices of fresh strawberries on top of the bars before serving. Or for a bit of sweet, you can make a simple glaze and drizzle it over the cooled bars.

How to Store these Strawberry Oatmeal Bars

Store any leftover Strawberry Oatmeal Bars in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 284kcal | Carbohydrates: 34g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 196mg | Potassium: 126mg | Fiber: 4g | Sugar: 16g | Vitamin A: 243IU | Vitamin C: 29mg | Calcium: 96mg | Iron: 1mg

Vegan Caesar Dressing

· Leave a Comment

This Vegan Caesar Dressing is bold and flavorful and so easy to make. You can toss it with your salads, or try it with other dishes and add a note of creamy, zesty flavor that's just delicious.

pouring Vegan Caesar Dressing over the lettuce

This Vegan Caesar Dressing is just bursting with flavor and will make your salads taste absolutely amazing. With the unique saltwater taste of the capers and the zesty brightness of the lemon juice and Dijon mustard, this dressing packs a lot in. I love how easy it is to make and how delicious it is on all my salads. The bold flavors are just what you'd expect from an excellent Caesar dressing.

This dressing is also great if you plan to enjoy it on salads and other dishes throughout the week. The recipe makes more than you may need, or you can just double the batch, and then store it for easy access. This Caesar dressing is a great flavor boost for salads, wraps, veggies, and so much more. Let's talk about the tasty ingredients that make it so good.

Video Tutorial

What you'll need

  • Vegan Mayo. You can make it yourself (it's very easy and tasty!) or choose store-bought.
  • Mustard. I use Dijon, but other kinds can be used as well.
  • Capers. These add a special flavor, so don't skip them, please.
  • Lemon Juice. Adds some citrusy tang.
  • Nutritional Yeast. For a nutty, savory flavor.
  • Garlic. The flavor booster.
  • Salt & Pepper. To taste.

How to make it

1. Place the mayo, mustard, capers, lemon juice, nutritional yeast, garlic, salt, and black pepper into a small blender, smoothie cup, or food processor. Then blend everything until smooth.

blending the dressing ingredients together
Vegan Caesar Dressing on a spoon

Tips for the best Vegan Caesar Dressing

  • Season to taste. If you are sensitive to salt, add it sparingly as the capers and nutritional yeast both add a salty flavor to the dressing.
  • Add some sweet. Some people enjoy a sweeter flavor in their Caesar dressing, so optionally you can drizzle a little pure maple syrup in to lighten the salty, briny flavors.
  • Get the right consistency. If you prefer your dressing a little thicker, add a little more mayonnaise. You can thin it out, if that's your preference, with a small amount of hot water.

Variations to this recipe

  • Make it spicier. For more heat, try adding a sprinkle of cayenne pepper, red pepper flakes, or a splash of hot sauce.
  • Substitute another mustard. I prefer Dijon in this Caesar dressing, but you could use any kind, including yellow, spicy brown, or stone ground.
  • Add some sweetness. You can try pure maple syrup, brown rice syrup, or any liquid sweetener you like. Add a little at a time, to taste.
  • Add some protein. For a creamy, thicker dressing, you can add some hummus to the dressing. This can also add a bit of flavor as the tahini and garlic go nicely with the other dressing ingredients.

What to Serve this with

This Vegan Caesar Dressing is delicious on salads. You can stick to traditional Caesar salads, or toss it with some spinach, kale, or arugula. It would also be great on various vegetables, such as Crunchy Cauliflower Bites and roasted vegetables, or as a dip for these Simple Vegetable Skewers. Add it into Black Bean Tacos, Easy Hummus Wraps, or with Garlic Smashed Potatoes. Its exciting flavors will level up any dish you add it to.

How to Store this dressing

If you have leftover Vegan Caesar Dressing or made a double batch to use throughout the week, just place it in an airtight container or salad dressing bottle and refrigerate. It will last for 5-7 days.

Vegan Caesar salad in a white bowl

I hope you enjoy this zesty and boldly flavored dressing as much as I do. You can use it with your family or share it with friends. It's so delicious, they won't even be able to tell it's vegan. Homemade dressing is quick and easy and you'll love the way the flavors really come to life when you make your own. This is the perfect recipe to keep your refreshing summer meals tasting amazing!

More tasty recipes to try:

Vegan Caesar Dressing

This Vegan Caesar Dressing is bold and flavorful and so easy to make. You can toss it with your salads, or try it with other dishes and add a note of creamy, zesty flavor that's just delicious.
5 from 7 votes
Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6 servings
Calories: 138kcal
Author: Tania Sheff

Ingredients

  • ½ cup vegan mayo
  • 2 tsp. Dijon mustard
  • 1 tbsp. capers
  • 2 tbsp. lemon juice
  • 1 ½ tbsp. nutritional yeast
  • 1 garlic clove, minced
  • ¼ tsp. sea salt
  • ⅛ tsp. pepper

Instructions

  • Place the mayo, mustard, capers, lemon juice, nutritional yeast, garlic, salt, and black pepper into a small blender, smoothie cup, or food processor. Then blend everything until smooth.
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Variations to this recipe

  • Make it spicier. For more heat, try adding a sprinkle of cayenne pepper, red pepper flakes, or a splash of hot sauce.
  • Substitute another mustard. I prefer Dijon in this Caesar dressing, but you could use any kind, including yellow, spicy brown, or stone ground.
  • Add some sweetness. You can try pure maple syrup, brown rice syrup, or any liquid sweetener you like. Add a little at a time, to taste.
  • Add some protein. For a creamy, thicker dressing, you can add some hummus to the dressing. This can also add a bit of flavor as the tahini and garlic go nicely with the other dressing ingredients.

    How to Store this dressing

    If you have leftover Vegan Caesar Dressing or made a double batch to use throughout the week, just place it in an airtight container or salad dressing bottle and refrigerate. It will last for 5-7 days.

Nutrition

Calories: 138kcal | Carbohydrates: 4g | Protein: 2g | Fat: 12g | Saturated Fat: 1g | Sodium: 273mg | Potassium: 86mg | Fiber: 1g | Sugar: 1g | Vitamin A: 5IU | Vitamin C: 2mg | Calcium: 4mg | Iron: 1mg

3-Ingredient Puffed Cereal Bars

· 6 Comments

These 3-Ingredient Puffed Cereal Bars are simple, convenient, and so tasty. Made with just a few flavorful ingredients, you can try them with endless variations and make them ahead to save time.

Puffed Cereal Bars on a cutting board

Puffed Cereal Bars are the perfect snack. Chewy, sweet, and delicious, they can be grabbed to satisfy an on the go hunger pang or put in your kids' lunches. You can also just keep them in the freezer for whenever you'll need them. Made with healthy ingredients that are full of fiber, protein, and good fats, these are worlds better than the snack bars you get in the stores. Plus, there are no preservatives and you can tweak this recipe to fit your family's preferences.

These Puffed Cereal Bars are simple and easy, so you could make them in the morning and be enjoying them for lunch. But what I really love is how you can jazz up this recipe with your favorite nut butter, cereal, and the addition of some sweet ingredients. Check out the tasty options you can try below. But first, let's look at the ingredients that make these Puffed Cereal Bars so good.

Video Tutorial

What you'll need

  • Puffed cereal. Any kind will work: quinoa, rice, millet, or oats.
  • Almond butter. Or peanut butter if you prefer
  • Maple syrup. Adds delicious sweetness.
  • Optional. A touch of sea salt and vanilla extract for extra flavor
photos of ingredients needed

How to make it

1. In a medium mixing bowl, combine the almond butter, maple syrup, vanilla extract, and sea salt. Mix well.

mixing almost butter with maple syrup

2. Add the puffed cereal of your choice and mix again.

mixing in the puffed cereal

3. Line a 6x9 (or similar size) dish with parchment paper and transfer the cereal into it.

transferring the puffed cereal into the tray

4. Press the mixture down with spoon or a cup, to make sure it sticks together nicely.

tapping on the bars to help the mixture set

5. Refrigerate for about 2 hours and then cut it into squares. Enjoy!

holding the Puffed Cereal Bars in hand

Why are these bars so good?

  • Healthy. Homemade is always better than store-bought and these bars have great wholesome ingredients that are good for you. They're sweet enough for kids, but you can be proud of what's in them.
  • Convenient. They can be stored at room temperature, in the fridge, or in the freezer. You can make them ahead of time in double or triple batches for convenient snacking all month.
  • Flavorful. These Puffed Cereal Bars are richly sweet with a deliciously chewy texture from the puffed cereal. If you choose to add the sea salt and vanilla extract, they're even yummier.
  • Easy. The prep time for this recipe is super quick so you can whip this up fast and easy. Then it's into the refrigerator and you're done until you're ready to dig into these scrumptious bars.

Tips for the best Puffed Cereal Bars

  • Mix in the puffed cereal last. Combining the other ingredients first makes it easier to fully mix it. The cereal should go in after everything is thoroughly combined for even distribution.
  • Press the mixture into the pan. This step ensures that the Puffed Cereal Bars are dense and hold together. Otherwise, they'll break apart when you try to cut them.
  • Don't skip the refrigeration. While you can eat them as is, the refrigeration will harden this snack so you can cut them into bar shapes for serving or wrapping for later.

Variations on this recipe

If you want to make these 3-ingredient Puffed Cereal Bars more elaborate, try any of these for a flavorful addition:

  • Chocolate- Dark, white, or milk chocolate chips add extra sweetness.
  • Nuts- Pecans, walnuts, almonds, or cashews for a nutty crunch.
  • Fruit- Dates, raisins, cranberries, dried cherries, or others.
  • Seeds- Chia, sesame, flax, or pepitas can be added.

How to Store Puffed Cereal Bars

These Puffed Cereal Bars can be stored in an airtight container, wrapped individually, at room temperature for about 3 days, or a week in the refrigerator. You can also freeze them in a container or ziplock freezer bag for up to 3 months. Just thaw them overnight in the fridge or on the counter before eating.

Puffed Cereal Bars stacked on a plate

These 3-Ingredient Puffed Cereal Bars are a great snack to keep on hand and share with your family. They're convenient, easy, and super versatile. Make them ahead for easy snacking or enjoy them fresh out of the fridge. Either way, you'll love having these healthy bars at your fingertips.

More sweet & tasty recipes to try:

Puffed Cereal Bars

These 3-Ingredient Puffed Cereal Bars are simple, convenient, and so tasty. Made with just a few flavorful ingredients, you can try them with endless variations and make them ahead to save time.
4.75 from 4 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6 squares
Calories: 189kcal
Author: Tania Sheff

Ingredients

  • ½ cup peanut butter
  • ¼ cup maple syrup
  • 2 cups puffed millet (or quinoa, rice, oats)
  • 1 tsp. vanilla extract (optional)
  • ⅛ tsp. sea salt

Instructions

  • In a medium mixing bowl, combine the almond butter, maple syrup, vanilla extract, and sea salt. Mix well.
  • Add the puffed cereal of your choice and mix again.
  • Line a 6x9 (or similar size) dish with parchment paper and transfer the cereal into it.
  • Press the mixture down with spoon or a cup, to make sure it sticks together nicely.
  • Refrigerate for about 2 hours and then cut it into squares. Enjoy!
PssstYou can find detailed step-by-step photos right above this recipe card.

Notes

Tips for the best Puffed Cereal Bars

  • Mix in the puffed cereal last. Combining the other ingredients first makes it easier to fully mix it. The cereal should go in after everything is thoroughly combined for even distribution.
  • Press the mixture into the pan. This step ensures that the Puffed Cereal Bars are dense and hold together. Otherwise, they'll break apart when you try to cut them.
  • Don't skip the refrigeration. While you can eat them as is, the refrigeration will harden this snack so you can cut them into bar shapes for serving or wrapping for later.

Variations on this recipe

If you want to make these 3-ingredient Puffed Cereal Bars more elaborate, try any of these for a flavorful addition:
  • Chocolate- Dark, white, or milk chocolate chips add extra sweetness.
  • Nuts- Pecans, walnuts, almonds, or cashews for a nutty crunch.
  • Fruit- Dates, raisins, cranberries, dried cherries, or others.
  • Seeds- Chia, sesame, flax, or pepitas can be added.

Nutrition

Calories: 189kcal | Carbohydrates: 19g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Sodium: 140mg | Potassium: 178mg | Fiber: 1g | Sugar: 10g | Calcium: 25mg | Iron: 1mg