easyveganbreakfasts
Easy Vegan Breakfasts
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Official Site Blog Here you will find vegan recipes that are quick to make and use simple ingredients. My aim is to show people how easy and accessible the vegan lifestyle is. I hope you enjoy and find some new favourite recipes while you are here!
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Pineapple Curry
Pineapple Curry is a creamy and flavorful vegetarian curry that makes an incredible dinner paired with rice. This 25-minute curry is one of my favorite go-to curry recipes!
Full of onions, garlic, pineapple, and a handful of warm spices, kids and adults alike will love this creamy pineapple curry recipe. Consider adding in other vegetables to make it even heartier.
This Pineapple Curry Is…
Vegetarian
Gluten-Free
Simple Weeknight or Weekday Dinner
25-Minute Dinner
Simple
How to Make Pineapple Curry
Add oil into a skillet on the stove.
Toss in onions, garlic, and pineapple. Cook until the onions are translucent.
Add spices and continue to cook for a couple of minutes.
Add pineapple juice and milk. Cook, stirring often, until the sauce thickens. This takes around 10 minutes.
Once creamy, serve the pineapple curry over a bed of rice, cauliflower rice, etc.
Expert Tips and Tricks
Best Pineapple To Use For Curry
I used crushed pineapple when I made this curry. I found it created the best texture. Keep in mind that you will also use the juice from the can.
If you use a larger-chunked pineapple, you might find the bigger pieces might be overpowering when you eat it.
Cooking Spices
Make sure to add your spices to the pan and allow them to cook for a minute or two before adding the milk and juice. You want to do this because it helps to bring out the intense flavors of each of the spices. If you cook your spices, you will notice a big difference in the warmth of the spices in the curry dish.
Adding Vegetables Into Curry
Consider adding diced peppers, carrots, or other vegetables to make your curry even heartier. You could even drain and toss in some chickpeas for added depth of flavor.
Dairy-Free Curry
If you don’t want to use regular milk, you could swap it with coconut milk or even unsweetened almond milk. It should cook up okay and provide a similar flavor to cow milk in this curry recipe.
Variations
If you want, toss in some tofu.
Coconut milk will add a creamy texture.
Drizzle with some yogurt on top for a topping.
Cashews or nuts add a fun crunch to the curry dish.
Serve with Naan bread, mango rice, classic white rice, etc.
Pineapple Curry FAQs
What is Pineapple Curry?
Pineapple curry is a sweet and savory curry that makes a great dinner or side dish. The main ingredient in this curry is pineapple—and it is so tasty and simple to make.
Do you need coconut milk to make curry?
I wanted to create a curry that didn’t require coconut milk. If you want, you can use coconut milk, but cow milk works great in this recipe.
Can I use fresh pineapple instead of canned in this curry?
If you want, you can chop up fresh pineapple into small bits as you would for a crushed pineapple from a can. This will work just as well. Just make sure to cut your pineapple up into smaller bits.
Craving More Dinner Ideas?
Pineapple Curry
Pineapple Curry is a creamy and flavorful vegetarian curry that makes an incredible dinner paired with rice. This 25-minute curry is one of my favorite go-to curry recipes!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Main Course
Diet: Gluten Free, Vegetarian
Keyword: pineapple curry, vegetarian curry recipe, vegetarian pineapple curry
Calories: 607kcal
Author: Oh My Veggies
1 Can Crushed Pineapple 20 Ounces
1 Cup Milk
½ Cup Pineapple Juice reserved from can
1 Onion diced
2 Cloves Garlic minced
2 Tablespoons Olive Oil
2 Tablespoons Curry Powder
1 Tablespoon Flour
2 Teaspoons Cumin
1 Teaspoon Turmeric
1 Teaspoon Black Pepper
1 Teaspoon Paprika
Salt to taste
US Customary – Metric
Heat olive oil in a pan over medium heat.
Sauté the onion, garlic, and pineapple until the onions are translucent, about 3–5 minutes.
Add spices to the pan and continue to cook and stir for a minute or two.
Slowly add the milk and juice while stirring. Let the mixture simmer until it starts to thicken, about 10 minutes. Salt to taste.
Serve over rice and enjoy!
Calories: 607kcalCarbohydrates: 57gProtein: 13gFat: 39gSaturated Fat: 9gCholesterol: 24mgSodium: 128mgPotassium: 943mgFiber: 7gSugar: 30gVitamin A: 719IUVitamin C: 29mgCalcium: 422mgIron: 8mg
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Vegan Sloppy Joes
Grab a couple cans of whatever beans you’ve got in the pantry, and whip up these easy and seriously tasty vegan sloppy Joes!
Some recipes are really tough to veganize. With others it can be done countless ways, and they all taste good.
Case in point: vegan sloppy Joes. You can use so many different ingredients to replace the meat! The sauce is the important part, and aside from that, all you need is some sloppy vegan food thing to put into your sauce.
For these sloppy Joes, you can use just about any can of beans you’ve got hanging around as your main ingredient. And since this is a two-can recipe, you can mix and match. Why not, it’s more fun that way?
So, lets talk about how these are made!
What You’ll Need
Olive oil. Feel free to substitute another high-heat oil.
Onion.
Bell pepper. You only need one, and any color works! I usually go for red.
Carrot.
Garlic.
Beans. Black beans, kidney beans, navy beans, black-eyed peas, chickpeas, pintos, and/or brown lentils would all be awesome choices.
Water.
Tomato paste.
Red wine vinegar. Apple cider vinegar works as well!
Vegan Worcestershire sauce. Annie’s, Edward & Sons, and Whole Foods Brands are all vegan.
Soy sauce. Substitute gluten-free tamari for gluten-free sloppy Joes!
Brown sugar. Use organic to keep the recipe vegan.
Liquid smoke. You can leave this out if you’re not a fan.
Chili powder.
Salt & pepper.
Burger buns. Dave’s Killer Bread burger buns are my favorite!
How to Make Vegan Sloppy Joes
The following is a detailed photo tutorial on how to make this dish. Scroll down if you’d like to skip right to the recipe!
Heat up some oil in a large pot, then add diced onion, pepper, carrot and garlic. Sweat the veggies for a few minutes until they begin to soften up.
Now you can add almost everything else! A couple cans of beans (drained and rinsed), water, tomato paste, red wine vinegar, Worcestershire sauce, soy sauce, brown sugar, liquid smoke and chili powder. Stir everything together.
Let the mixture simmer for 15 to 20 minutes, giving it a stir every so often. You can add a bit more water if it thickens up too much.
The mixture is finished cooking when the sauce is thick and the veggies are soft.
Stuff your vegan sloppy Joe filling into buns and pile on your choice of toppings. I like to use pickle slices and fried onions.
Vegan Sloppy Joe Tips & FAQ
Can this recipe be made gluten-free? Yup! Just substitute gluten-free tamari for soy sauce and use your favorite vegan and gluten-free burger buns.
The filling for these keeps well and can be made up to two days in advance. Store it in a sealed container in the refrigerator.
Adjust the seasonings to your taste! Not a fan of smoky flavor? Leave the liquid smoke out. Like a little heat? Add some cayenne pepper or hot sauce.
You can make this recipe with leftover beans if you’ve got some pre-cooked. I often make it with leftover lentils I’ve got hanging around. Whatever you use, just be sure to go with two 14 or 15 ounce cans, or about 3 and 3/4 cups.
Don’t feel like regular old sloppy Joe sandwiches? Switch things up and stuff the filling into a sweet potato or use it to top some fries or a vegan hot dog — store bought or homemade, like my carrot dogs, portobello dogs or marinated tofu franks.
Video!
Check out my video for extra guidance on how to make these vegan sloppy Joes!
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Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
Vegan Sloppy Joes
Grab a couple cans of whatever beans you’ve got in the pantry, and whip up these easy and seriously tasty vegan sloppy Joes!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 5
Calories 384 kcal
Author Alissa
Ingredients
1 tablespoon olive oil
1 medium onion, diced
1 bell pepper, any color, diced
1 medium carrot, diced
3 garlic cloves, minced
2 (14 ounce or 400 gram) cans beans, drained and rinsed, OR 3 3/4 cups precooked beans, whatever variety you’ve got (see note!)
3/4 to 1 cup water
1/3 cup tomato paste
2 tablespoons red wine vinegar
2 tablespoons vegan Worcestershire sauce
1 tablespoon soy sauce
2 tablespoons brown sugar or turbinado or coconut sugar
1 teaspoon liquid smoke
1 teaspoon chili powder
Salt and pepper to taste
For Serving
5 burger buns, toasted
Onion slices, optional (I sautéed mine)
Dill pickle slices, optional
Instructions
Coat the bottom of a medium saucepan with oil and place it over medium heat.
Add the onion, pepper, carrot and garlic. Sweat the veggies for about 5 minutes, until the carrots and peppers begin to soften and the onions are very tender and translucent.
Stir in the beans, 3/4 cup water, tomato paste, vinegar, Worchestersire sauce, soy sauce, sugar, liquid smoke and chili powder.
Raise the heat and bring the liquid to a boil.
Lower the heat and allow the mixture to simmer, uncovered, until the sauce is very thick and the veggies are tender, 15 to 20 minutes, adding a bit more water if needed during cooking.
Remove from heat and season with salt and pepper to taste.
Stuff buns with bean mixture. Top with dill pickle slices and onion slices. Serve.
Recipe Notes
For the beans, use what you’ve got. Black beans, kindey beans, chickpeas, cannellini beans, great northern beans, pinto beans, navy beans, black-eyed peas and brown lentils are all great choices. Use two of the same thing, or mix it up!
Nutrition Facts
Vegan Sloppy Joes
Amount Per Serving
Calories 384 Calories from Fat 55
% Daily Value*
Fat 6.1g9%
Saturated Fat 1.1g6%
Sodium 954mg40%
Potassium 760mg22%
Carbohydrates 67.8g23%
Fiber 12.1g48%
Sugar 13.6g15%
Protein 16g32%
Calcium 100mg10%
Iron 5.8mg32%
* Percent Daily Values are based on a 2000 calorie diet.
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Mushroom Curry
Mushroom Curry is an incredible Indian curry made with mushrooms, onions, garlic, and warm spices. Serve this creamy and delicious vegan curry dish over a bed of rice. Grab a fork and dive in!
This smooth and rich mushroom sauce really elevates the flavor of this curry. I love dining out, but I have gotten pretty good at making this dish at home. It curbs our cravings for takeout, and the leftovers are just as tasty the next day.
If you are new to making curry at home, don’t be nervous. This is a super simple curry that doesn’t require much effort to make. Even better, you only need basic pantry spices and ingredients to make it!
This Mushroom Curry Recipe Is…
Vegan
Vegetarian
Dairy-Free
Gluten-Free
Nut-free
an Indian dish
Ready in under 30 minutes
Great for leftovers
How to Make Mushroom Curry
Heat oil in a skillet on the stove and prep your veggies.
Sauté your mushrooms, garlic, and onion for a few minutes to make them tender.
Toss in all the spices and cook for a minute. Continuously stir.
Add in your milk slowly, stirring non-stop.
Cook for around 10 minutes until the mixture thickens.
The full recipe can be found in the printable recipe card below.
Variations
Mushroom variety
Feel free to try out different mushrooms for this curry—a button-style mushroom, portobello, chestnut, etc. Or if you are feeling like doing a mix of different types, go for it. The variety of mushrooms all cooked at once really adds tons of flavor. I recommend doing 1–3 varieties.
Swap The Milk
I used almond milk for this recipe. If you want to use cow milk, coconut milk, etc., go right ahead. You can swap the almond milk in this recipe out to fit what you tend to use in your home.
Just make sure it is not sweetened milk!
Adjust Spices
Feel free to add or take away some of the spices used. Maybe you like a really light curry? Go lighter on the curry spice. Or maybe you like it spicy? Add a bit more pepper to ramp up the heat. I loved how this recipe turned out, but feel free to adjust to your preference.
Mushroom Curry FAQs
Are mushrooms used in Indian cooking?
Mushrooms are used in Indian cooking often. You will find a lot of recipes that use an ordinary white mushroom. It adds nice flavor and dimension to recipes. Plus, this mushroom curry is a stand-out flavor next to the warm curry spices.
Do mushrooms have to be peeled before cooking?
You do not have to peel the thin skin off mushrooms before cooking. With any mushroom that has not been cleaned, rinse, gently rub away any dirt or debris. Then with a paper towel, you can pat the mushrooms dry. Slice and prep the mushrooms as you would like for the recipe.
Are mushrooms healthy?
Mushrooms are low calorie, and a great source of protein. They are hearty and a great alternative to meat. Mushrooms are also full of antioxidants—which are great to incorporate into your daily diet.
Mushroom Curry
Mushroom Curry is an incredible Indian curry made with mushrooms, onions, garlic, and warm spices. Serve this creamy and delicious vegan curry dish over a bed of rice. Grab a fork and dive in!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Course: Main Course
Cuisine: Indian
Diet: Gluten Free, Vegan, Vegetarian
Keyword: Indian curry, mushroom curry, vegan curry dish
Servings: 4 servings
Calories: 124kcal
Author: Oh My Veggies
1 ½ Cups Almond Milk
8 Ounces Mushrooms
1 Onion
2 Cloves Garlic
2 Tablespoons Curry Powder
2 Tablespoons Olive Oil
1 Tablespoon Flour
2 Teaspoons Cumin
1 Teaspoon Turmeric
1 Teaspoon Black Pepper
1 Teaspoon Paprika
Salt to taste
US Customary – Metric
Begin by dicing the onion, slicing the mushrooms, and mincing the garlic.
Heat olive oil in a pan over medium heat.
Sauté onions, mushrooms, and garlic until the onions are translucent and mushrooms are tender (3–5 minutes).
Add spices to the vegetables and continue to cook and stir for about a minute.
Slowly add the milk while stirring. Let the mixture simmer until it starts to thicken, about 10 minutes. Salt to taste.
Serve over rice and enjoy!
Calories: 124kcalCarbohydrates: 10gProtein: 3gFat: 9gSaturated Fat: 1gSodium: 130mgPotassium: 297mgFiber: 3gSugar: 3gVitamin A: 81IUVitamin C: 6mgCalcium: 145mgIron: 2mg
from http://easyveganrecipes.info/mushroom-curry/?utm_source=rss&utm_medium=rss&utm_campaign=mushroom-curry
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Vegan Chocolate Cupcakes
These vegan chocolate cupcakes are rich, decadent, and loaded with chocolaty flavor. Easy to make and perfect for everything from special occasions to just treating yourself!
There’s just something about cupcakes, am I right? I mean, I love a big fat slice of vegan chocolate cake, but cupcakes feel kind of special. Is it the cute little packaging? The vegan chocolate frosting that gets piled on top? I don’t know, but cake in cupcake form is my favorite.
Especially when it’s chocolate.
These vegan chocolate cupcakes were especially excellent.
What You’ll Need
Non-dairy milk. Pretty much any variety will do (I used almond). Just make sure it’s unflavored and unsweetened.
Vinegar. The recipe calls for plain old white vinegar, but apple cider vinegar works too.
Oil. Any neutral baking oil will work, such as vegetable, canola, or coconut. I used canola.
Vanilla extract.
Flour. Were using plain old all-purpose wheat flour. I haven’t tested the recipe with any other types.
Cocoa powder. Make sure it’s unsweetened.
White sugar. Use organic to keep the recipe vegan.
Brown sugar. This isn’t an ingredient you’d normally find in a chocolate cupcake recipe, but it adds depth of flavor. Again, use organic to keep the recipe vegan.
Baking powder.
Baking soda.
Cinnamon. This is optional, but it really brings out the flavor of the chocolate.
Salt.
Frosting. I love these cupcakes with my vegan chocolate buttercream frosting, but use what you like!
How to Make Vegan Chocolate Cupcakes
The following is a detailed photo tutorial on how to make vegan chocolate cupcakes. Scroll down if you’d prefer to skip right to the recipe!
Start by stirring your liquid ingredients together in a small bowl or liquid measuring cup: milk, oil, vinegar and vanilla.
Now whisk the dry ingredients together in a large mixing bowl: flour, cocoa, sugars, baking powder, baking soda, cinnamon, and salt.
Form a well in the center of your dry ingredients, then pour in the liquid ingredients.
Use an electric mixer to beat the ingredients together until fully mixed, about 1 minute. Be sure not to overmix the batter.
Divide the batter among paper lined muffin tins.
Pop the tin into the oven and bake the cupcakes until they’re done! You can test for doneness by gently pressing on the top of one with your finger — the cupcake should spring back when you remove it.
Move the tin to a cooling rack and let the cupcakes cool completely before removing them from the tin.
Top your vegan chocolate cupcakes with frosting, or skip it and eat them plain (but why would you?).
Vegan Chocolate Cupcake Tips & FAQ
Can these cupcakes be made gluten-free? I’m not sure, but I think your best bet would be to use an all-purpose gluten-free flour blend if you’d like to try.
Shelf-life & storage: Store any leftover cupcakes in a sealed container at room temperature for up to 3 days, or in the freezer for up to 3 months.
This recipe makes big cupcakes! If you prefer smaller ones, or find that the batter is barely fitting into your muffin tin, feel free to make them smaller and make a few extra. The bake time might be slightly less if you do this.
Why do the sugars need to be organic? Most sugar in the United States is processed using animal bone char. Organic sugar is processed differently, so it’s considered vegan.
Why does this recipe contain vinegar? Is it necessary? The vinegar reacts with the baking soda to help your cupcakes rise. In fact, mixing it with non-dairy milk is akin to making a vegan buttermilk! It is a necessary component of the recipe, but I promise you won’t be able to taste it.
Help! My cupcakes aren’t rising. Why not? Usually this is due to old baking soda and/or baking powder. Test your baking soda by sprinkling a small amount in a glass of vinegar. Do the same for baking powder, but using water. Both should fizz. If either doesn’t, it’s time to replace it.
What kind of frosting is best for vegan chocolate cupcakes? Vegan chocolate buttercream frosting is great if you like chocolate on chocolate. If you prefer a vanilla frosting, try vegan vanilla buttercream frosting.
Prefer vanilla cupcakes? I’ve got you covered! Try my vegan vanilla cupcakes recipe.
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
Vegan Chocolate Cupcakes
These vegan chocolate cupcakes are rich, decadent, and loaded with chocolaty flavor. Easy to make and perfect for everything from special occasions to just treating yourself!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12
Calories 201 kcal
Author Alissa Saenz
Ingredients
1 1/4 cups unsweetened and unflavored non-dairy milk
1/3 cup canola oil (or baking oil of choice)
1 teaspoon white vinegar
2 teaspoons vanilla extract
1 1/2 cups + 1 tablespoon all-purpose flour
3/4 cup unsweetened cocoa powder
3/4 cup organic granulated sugar
1/2 cup organic brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon (optional but recommended)
1/2 teaspoon salt
Vegan frosting of choice, for topping
Instructions
Preheat the oven to 350°F and line a 12-cup muffin tin with papers.
In a small bowl or large liquid measuring cup, stir together the milk, oil, vinegar, and vanilla.
In a large mixing bowl, whisk together the flour, cocoa, sugar, brown sugar, baking powder, baking soda, cinnamon, and salt.
Use a spoon to form a well in the center of the flour mixture, then pour in the milk mixture.
Use an electric mixer at high-speed to beat the ingredients for 1 minute, until fully combined.
Divide the batter evenly among the muffin cups.
Place the tin into the oven and bake the cupcakes for about 25 to 27 minutes. Test for doneness by gently pressing on the top of one with a finger — it will spring back when done.
Transfer the tin to a cooling rack and let the cupcakes cool completely before frosting them.
Recipe Notes
Nutrition information does not include frosting.
Nutrition Facts
Vegan Chocolate Cupcakes
Amount Per Serving (1 cupcake)
Calories 201 Calories from Fat 65
% Daily Value*
Fat 7.2g11%
Saturated Fat 0.9g5%
Sodium 169mg7%
Potassium 230mg7%
Carbohydrates 34.3g11%
Fiber 2.2g9%
Sugar 18.6g21%
Protein 2.8g6%
Calcium 89mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Cashew Tempeh Stir-Fry
This scrumptious tempeh stir-fry is made with juicy bell peppers, cashews, and a sweet and savory maple hoisin sauce. It’s loaded with flavor and cooks up lightning fast!
Stir-fries are where it’s at when it comes to quick and easy vegan dinners. While I’m a big fan of the classic tofu stir-fry, I have another favorite that’s actually simpler to make: tempeh stir-fry!
Why Tempeh?
Tempeh is not only a great way to switch things up if you’re in the habit of cooking with tofu all the time, but it’s actually easier to work with than tofu!
Whereas tofu generally requires pressing and can be a little tricky to cook up, tempeh can go right from the package and into your skillet. There’s very little prep work required!
If tempeh is a new ingredient to you, you can learn about it in this guide to tempeh that I put together. Once you’re ready to start cooking, come back here and make some stir-fry!
What You’ll Need
Hoisin sauce. Look for this in the international foods section of your supermarket.
Rice vinegar.
Maple syrup. Feel free to substitute another liquid sweetener, such as agave.
Soy sauce. Tamari or liquid aminos can be subbed for this.
Water. Make sure it’s cold!
Cornstarch.
Garlic.
Fresh ginger.
White pepper. This is optional, but adds a nice flavor.
Peanut oil. Or use whatever high-heat oil you have on hand.
Tempeh.
Scallions.
Bell pepper. Orange or red can be used.
Roasted cashews.
Cooked rice. I like this dish with coconut jasmine rice, but pretty much any variety works!
Toasted sesame seeds. For topping!
How to Make Tempeh Stir-Fry
The following is a detailed photo tutorial on how to make tempeh stir-fry. Scroll all the way down if you’d like to skip right to the recipe!
Whisk your sauce ingredients together in a bowl: hoisin sauce, rice vinegar, maple syrup, soy sauce, water, cornstarch, garlic, ginger, and white pepper.
Heat up some oil in a skillet. Once it’s hot, add diced tempeh.
Cook the tempeh for a few minutes, flip it, and cook it for a few more minutes, until it’s lightly browned on each side.
Remove the tempeh from the skillet and transfer it to a plate.
Add some more oil to the skillet and raise the heat to high — it’s time to stir-fry! Add a diced bell pepper and just the white parts of your scallions (finely chopped). Stir-fry everything until the peppers start to become tender.
Return the tempeh to the skillet, then add the sauce mixture and cashews.
Flip everything a few times and bring the sauce to a simmer.
Let the sauce continue simmering until it thickens up a bit and forms a nice coating on your tempeh and peppers.
Take the skillet off of the burner and top your stir-fry with chopped up scallion greens and toasted sesame seeds.
Serve your stir-fry with rice and enjoy!
Tempeh Stir-Fry Tips & FAQ
Can this dish be made gluten-free? Yup! Just use gluten-free hoisin sauce and gluten-free tamari in place of soy sauce.
Shelf life & storage: Leftovers will keep in a sealed container in the fridge for up to 4 days.
Not a fan of tempeh? Try subbing tofu! Check out this guide on how to pan-fry it perfectly for this dish.
If you generally find tempeh to be too bitter for you, try steaming it before incorporating it into this recipe. My guide to tempeh includes detailed instructions on how to do this!
Looking for more tempeh main dishes? Try my tempeh chili, tempeh ribs, and tempeh tacos!
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
Cashew Tempeh Stir-Fry
This bell pepper and tempeh stir-fry cooks up super fast and is served up with roasted cashews in a sweet and savory maple hoisin sauce.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 3
Calories 457 kcal
Author Alissa
Ingredients
3 tablespoons hoisin sauce
1 1/2 tablespoons rice vinegar
1 1/2 tablespoons maple syrup
1 1/2 tablespoons soy sauce
3 tablespoons cold water
2 teaspoons cornstarch
3 garlic cloves, minced
1 1/2 teaspoons freshly grated ginger
Generous pinch white pepper (optional)
2 tablespoons peanut oil, or high-heat oil of choice, divided
1 (8 ounce or 227 gram) package tempeh cut into 1/2 inch cubes
1 red or orange bell pepper, roughly chopped
2 scallions, white and green parts separated and chopped
1/2 cup roasted cashews
For Serving
Cooked rice
Toasted sesame seeds
Instructions
Whisk the hoisin sauce, rice vinegar, maple syrup, soy sauce, water, cornstarch, garlic, ginger and white pepper together in a small bowl.
Coat the bottom of a large skillet with 1 tablespoon of oil and place it over medium heat.
Once the oil is hot, add the tempeh cubes in an even layer. Cook the tempeh for about 10 minutes, flipping halfway through, until the pieces are lightly browned.
Remove the tempeh from the skillet and transfer it to a plate.
Coat the skillet with the remaining tablespoon of oil and raise the heat to high. Add the bell pepper and white parts of scallions. Stir-fry until the peppers are tender-crisp, about 3 minutes.
Return the tempeh to the skillet, then add the hoisin sauce mixture and cashews. Flip everything a few times with a spatula to distribute the ingredients.
Continue cooking the mixture, flipping it frequently, until the sauce thickens a bit and coats the tempeh and peppers.
Remove the skillet from heat.
Serve the stir-fry with rice and top it with sesame seeds and the green parts of your scallions.
Recipe Notes
Nutrition information does not include accompaniments.
Nutrition Facts
Cashew Tempeh Stir-Fry
Amount Per Serving
Calories 457 Calories from Fat 257
% Daily Value*
Fat 28.5g44%
Saturated Fat 5.4g27%
Sodium 723mg30%
Potassium 596mg17%
Carbohydrates 35.9g12%
Fiber 2.2g9%
Sugar 13.9g15%
Protein 19.4g39%
Calcium 125mg13%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.
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Vegan Chicken Noodle Soup
This cozy vegan chicken noodle soup features savory baked tofu, lots of noodles, and tender veggies simmered in seasoned vegetable broth. It tastes just like the stuff mom used to make, without the meat!
What could be more comforting than a big, piping hot bowl of vegan chicken noodle soup? Not much, as I can confirm firsthand after creating and testing this version!
This recipe has been a long time coming. It was before I even started blogging that my husband asked if I could create a vegan chicken noodle soup recipe.
What You’ll Need
Vegetable broth. I used Better Than Bouillon in roasted vegetable flavor.
Soy sauce. You can also use gluten-free tamari.
White wine vinegar. Regular white vinegar can be subbed if that’s what you’ve got.
Poultry seasoning. This is a blend of herbs normally used to season poultry. Look for it in the spice aisle of your supermarket. I use McCormick brand.
Olive oil. Or whatever high-heat oil you’ve got.
Tofu. Use firm or extra firm.
Leeks. You’ll only need the white and pale green parts for this recipe.
Celery.
Carrots.
Garlic.
Dry white wine. This ingredient is optional, but adds a nice flavor to the soup. Make sure to check with Barnivore to ensure the brand you buy is vegan if you decide to use it.
Dried thyme.
Bay leaf.
Turmeric. This is optional, but great for adding a golden color to make the broth look chickeny.
Rotini pasta. Feel free to substitute another type of pasta. Shells, bow-ties, or ditalini would work well.
Salt and pepper.
Fresh parsley.
How to Make Vegan Chicken Noodle Soup
The following is a detailed photo tutorial on how to make this dish. Scroll down if you’d prefer to skip right to the recipe.
Bake the Tofu
We’re using baked tofu as the “chicken” in this recipe. Feel free to substitute seitan or soy curls — either can be pan-fried instead of baked. You can even use a can of chickpeas, which can just be drained, rinsed, and thrown in the soup!
Make sure your tofu has been pressed, to remove as much moisture as possible. Then dice it up.
Now mix up your marinade: broth, soy sauce, white wine vinegar, poultry seasoning, and a bit of olive oil.
Pour the marinade over the tofu and let it soak for about 30 minutes.
After the tofu has marinated, arrange the pieces on a parchment paper-lined baking sheet and bake them for about 30 minutes, until they darken and shrink a bit.
Make the Soup
Heat up some olive oil in a large pot, then add diced leeks, celery, carrots, and minced garlic. Sweat the veggies until they soften up a bit.
If you’re using wine, add it now. Stir it in and let it simmer until it reduces by about half.
Stir in the broth, dried thyme, bay leaf and turmeric.
Raise the heat and let your soup simmer for 20 minutes or so, until the veggies are soft. You can cook your pasta according to the package directions while the soup simmers.
When the soup is done, take it off the burner and season it with salt and pepper. Now stir in your baked tofu and noodles before ladling it into bowls. Top each one with some fresh parsley.
Vegan Chicken Noodle Soup Tips & FAQ
Can this recipe be made gluten-free? Yup! Just use gluten-free pasta and gluten-free tamari instead of soy sauce.
Shelf-life & storage: If you think you’ll have leftovers, I recommend storing the soup, tofu, and noodles separate, if possible. Keep each in a sealed container in the fridge for up to 3 days.
Wait, poultry seasoning…doesn’t that contain poultry? The only poultry seasoning I’ve ever come across is just a blend of herbs, but check the ingredients just to be safe. I used McCormick brand, and I can confirm that that it’s vegan.
What about the pasta. Doesn’t that contain egg? Dried pasta is generally vegan! There are a few exceptions, like egg noodles, so check the ingredients before buying.
Not into tofu? Try subbing seitan, soy curls, or chickpeas for the baked tofu.
Looking for more vegan “chicken” soup recipes? Try my vegan chicken and rice soup, or vegan cream of chicken soup!
Video
Need some guidance on how to make my vegan chicken noodle soup? Check out my video!
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Vegan Chicken Noodle Soup
This cozy vegan chicken noodle soup features savory baked tofu, lots of noodles, and tender veggies simmered in seasoned vegetable broth. Tastes just like the stuff mom used to make, without the meat!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6
Calories 301 kcal
Author Alissa
Ingredients
For the Savory Baked Tofu
1/2 cup vegetable broth
1 tablespoons soy sauce
2 teaspoons white wine vinegar
1 1/2 teaspoons poultry seasoning
1 teaspoon olive oil
1 (14 ounce or 400 gram) package firm or extra firm tofu, drained, pressed at least 20 minutes, and diced into 1/4 to 1/2 inch cubes
For the Soup
2 tablespoons olive oil
2 leeks, white and pale green parts only, finely chopped
2 medium celery stalks, chopped
2 medium carrots, chopped
3 garlic cloves, minced
1 cup dry white wine, optional, but really nice
1 teaspoon dried thyme
1 bay leaf
8 cups vegetable broth
6 ounces rotini pasta
Salt and pepper, to taste
Fresh parsley, for serving
Instructions
Make the Savory Baked Tofu
Stir together the broth, soy sauce, white wine vinegar, poultry seasoning, and olive oil in a small bowl or cup.
Place the tofu cubes in a shallow dish and pour the broth mixture on top. Gently stir to distribute the ingredients. Marinate the tofu for about 30 minutes.
Preheat the oven to 400° and line a baking sheet with parchment paper.
Arrange the tofu cubes in an even layer on the baking sheet. Bake until lightly browned, about 30 minutes, flipping halfway through.
Remove the baking sheet from the oven and let the tofu cool a bit.
Make the Soup
While the tofu bakes, coat the bottom of a large pot with olive oil and place it over medium heat.
When the oil is hot, add the leeks, celery, carrots and garlic. Sweat the veggies until they’re slightly softened, 5 minutes, stirring occasionally.
If you’re using wine, stir it in now and bring it to a simmer. Allow the wine cook, uncovered, until the liquid is reduced by half, about 5 minutes.
Stir in the broth, thyme and bay leaf. Raise the heat and bring the broth to a boil.
Lower the heat and allow the soup to simmer for about 20 minutes, stirring occasionally.
While the soup simmers, bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.
Drain the pasta into a colander when it’s done cooking.
When the soup finishes simmering, remove the pot from heat and season it with salt and pepper to taste. Stir in the pasta and tofu.
Ladle the soup into bowls and top each with a sprinkle of parsley. Serve.
Recipe Notes
Feel free to substitute seitan, soy curls, chickpeas, or your favorite savory marinated tofu. You can skip the marinating and baking steps if you do that.
Nutrition Facts
Vegan Chicken Noodle Soup
Amount Per Serving (2 cups (1/6 of the total recipe))
Calories 301 Calories from Fat 102
% Daily Value*
Fat 11.3g17%
Saturated Fat 2.1g11%
Sodium 1275mg53%
Potassium 644mg18%
Carbohydrates 26.6g9%
Fiber 2g8%
Sugar 4.1g5%
Protein 17.3g35%
Calcium 160mg16%
Iron 4.1mg23%
* Percent Daily Values are based on a 2000 calorie diet.
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Grilled Avocado Sandwich
This scrumptious avocado sandwich is filled with roasted red peppers and a zesty cilantro-lime avocado mash, then grilled to crispy perfection! A delicious vegan lunch or dinner that takes minutes to prepare.
Is there anything avocados can’t do? They’re pretty amazing, and I’m a big fan of using them in everything from guacamole to aioli to quesadillas.
Avocados also make an awesome sandwich! And in the case of a grilled vegan sandwich like this one, they make a great filling that is easy to flavor and softens up beautifully when heated. If you were ever a fan of panini sandwiches, try these — you will not miss the dairy!
What You’ll Need
Avocado. Make sure it’s ripe. You can test this by pulling out the stem. It should be green beneath it. If the stem won’t come out, the avocado is underripe. If it’s brown underneath, it’s overripe.
Lime juice. Use fresh lime juice. It’s so much better than bottled!
Salt.
Fresh cilantro. Feel free to sub another fresh herb, such as basil, if you’re not a fan of cilantro.
Roasted red peppers.
Coconut bacon. This is optional, but so worth it! Feel free to substitute tempeh bacon or tofu bacon for an even heartier sandwich.
Sandwich bread.
Vegan butter. Look for brands like Miyoko’s or Earth Balance.
Baby arugula. Baby spinach works too!
How to Make a Grilled Avocado Sandwich
The following is a detailed photo tutorial on how to make this dish. Scroll down if you’d prefer to skip right to the recipe!
Start by making your avocado filling: mash the avocado up in a bowl, then stir in the lime juice, salt, and cilantro.
Assemble the sandwich. Butter two slices of bread, then slather the other side of one slice with your avocado mash. Top it with roasted red pepper slices, coconut bacon (if using), and baby arugula. Place the other side on top.
Heat up a nonstick frying pan and grill the sandwich for a few minutes on each side, until golden and crispy.
Avocado Sandwich Tips & FAQ
Can this recipe be made gluten-free? Absolutely! Just use your favorite gluten-free sandwich bread.
This sandwich is best served right away. It won’t stay crispy for long, and the avocado will turn brown eventually.
Make sure your avocado is ripe, but not overripe. To test it, try pulling the stem out. It should be green underneath. If the stem won’t come out, it’s underripe. If it’s brown underneath, it’s overripe.
Feel free to switch things up or add your favorite sandwich fillings. Tomato could easily be subbed for the red peppers, basil for the cilantro, and lemon juice for the lime juice. Vegan cheese, hot peppers, and hot sauce would all make great additions. Get creative!
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
Grilled Avocado Sandwich
This scrumptious avocado sandwich is filled with roasted red peppers and a zesty cilantro-lime avocado mash, then grilled to crispy perfection! A delicious vegan lunch or dinner that takes minutes to prepare.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2
Author Alissa
Ingredients
1 ripe avocado
1 tablespoon lime juice
1/4 cup fresh cilantro
1/4 teaspoon salt, plus more to taste
4 slices sandwich bread
2 tablespoons vegan butter
8 jarred roasted red pepper slices
1/4 cup coconut bacon
1/4 cup baby arugula or spinach
Instructions
Mash the avocado in a small bowl using a fork.
Stir in the lime juice, cilantro, and salt. Taste-test the mixture and add more salt if needed.
Place a medium nonstick skillet over medium heat.
Slather one side of each bread slice with butter.
Slather the opposite side of two of the slices with the avocado mash, then top each with roasted red pepper slices, coconut bacon (if using) and arugula or spinach. Close the sandwiches with the remaining bread slices, buttered sides out.
Place one or both sandwiches in the hot skillet (as many as will fit at at time) and cook each sandwich for about 5 minutes on each side, until golden and crispy.
Serve the sandwiches immediately.
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Vegan Migas
Meet your new favorite savory breakfast: vegan Tex-Mex migas! Made with scrambled tofu, pan-fried tortillas and tomato salsa over refried beans, this dish is as easy to make as it is comforting.
Are you familiar with migas? This Tex-Mex dish is typically made with scramble eggs. Whenever I hear about a new scrambled egg recipe I get the urge to veganize it, usually by creating a spin on the old classic tofu scramble.
What are Migas?
Conventional Tex-Mex migas is made by mixing up your scrambled eggs with salsa and crispy tortilla strips, then serving the whole mess over refried beans.
What You’ll Need
High-heat oil. I use canola for this dish, but use whatever you have on hand.
Corn tortillas.
Scallions.
Garlic.
Jalapeño pepper. Feel free to leave this out for a milder version of the dish.
Extra firm tofu.
Soy sauce. Gluten-free tamari can be substituted for a gluten-free dish.
Ground cumin.
Lime juice.
Nutritional yeast flakes. Look for these in the natural foods section of your supermarket.
Turmeric. This adds some yellow color for an eggy appearance, but you can omit it if you prefer.
Tomato salsa. Or green salsa, if that’s how you roll!
Salt & pepper. For extra eggy flavor, use kala namak in place of regular salt. It has a high sulfur content, so it makes things taste like eggs! Look for it in Indian supermarkets or online.
Refried beans. Canned or homemade can be used.
Toppings. Try fresh cilantro, avocado, shredded vegan cheese, or cashew cream.
How to Make Vegan Migas
The following is a detailed photo tutorial on how to make this dish. Scroll down if you’d like to skip right to the recipe!
Fry the Tortillas
Rip your tortillas up into bite-sized pieces and heat up some oil in a large skillet.
Once the oil is nice and hot, add the tortilla pieces in an even layer. Sprinkle them with a bit of salt.
Let the tortillas cook for a few minutes, then give them a flip. Let them cook for a few minutes more. They’re done when they’ve got lots of browned and crispy spots on both sides.
Take the tortillas out of the skillet and transfer them to a plate.
Scramble the Tofu
Now heat up a bit more oil, then add the white parts of your scallions, garlic, and jalapeño pepper. Cook everything for just a minute, until the garlic becomes very fragrant.
Crumble your tofu into the skillet. I like to start with big chunks and break them up with a spatula as they cook. Cook the tofu for a few minutes, until it starts to dry up in spots.
Add your soy sauce, lime juice, cumin, nutritional yeast, and turmeric. Flip the mixture a few times to distribute the ingredients, then continue cooking it until most of the liquid dries up.
Stir in the salsa and crispy tortillas, then let everything cook for about another minute.
Serve
Take the skillet off of heat and season the mixture with salt and pepper.
Spoon some refried beans onto plates and top them with your tofu mixture. Sprinkle the green parts of your scallions on top, along with some fresh cilantro. I like to add some avocado slices as well!
Vegan Migas Tips & FAQ
Can this recipe be made gluten-free? Yup! Just use gluten-free tamari instead of soy sauce.
Do I need to press the tofu? Pressing your tofu isn’t necessary for this recipe. You can get away with simply draining it and patting it dry with a towel.
Leftovers & storage: Leftovers will keep in a sealed container for about 3 days, although the tortilla strips will get soggy over time. One option for dealing with this is to add tortilla strips to the individual portions just before serving, and store the rest in a sealed bag at room temperature.
Feel free to switch things up to make this recipe your own! Add some veggies, like bell peppers, or toppings like guacamole or shredded vegan cheese.
For extra eggy flavor, add a bit of kala namak. This is a type of salt with a high sulfur content. Look for it at Indian markets or online.
If you use canned refried beans for this recipe, check the label to ensure they’re vegan. Many brands contain lard.
Looking for more tofu scramble variations? Try my loaded tofu scramble, vegan huevos rancheros, or tofu scramble masala.
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
Vegan Migas
Meet your new favorite savory breakfast: vegan Tex-Mex migas! Made with scrambled tofu, pan-fried tortillas and tomato salsa over refried beans, this dish is as easy to make as it is comforting.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 408 kcal
Author Alissa Saenz
Ingredients
3 tablespoons canola oil (or high-heat oil of choice), divided
6 corn tortillas, torn into bite-sized pieces
Salt, to taste
4 scallions, white and green parts separated and finely chopped
2 garlic cloves, minced
1 small jalapeño pepper, seeded and minced
1 (14 ounce or 400 gram) package extra firm tofu, patted dry and crumbled
1 tablespoon soy sauce
1 tablespoon lime juice
1 teaspoon ground cumin
2 tablespoons nutritional yeast flakes
1/4 teaspoon ground turmeric
1/2 cup tomato salsa
Black pepper, to taste
2 cups refried beans (canned or homemade), warmed
Toppings, such as cilantro, avocado, or shredded vegan cheese
Instructions
Coat the bottom of a large skillet with 2 tablespoons of oil and place it over medium heat.
Give the oil a minute to heat up, then add the tortilla pieces in a relatively even layer. Sprinkle them with a pinch of salt.
Cook the tortilla pieces for about 5 minutes, flipping them once or twice, until browned and crispy in spots.
Remove the tortilla strips from the skillet and transfer them to a plate.
Add the remaining tablespoon of oil to the skillet.
Give the oil a minute to heat up, then add the white parts of your scallions, garlic, and jalapeño pepper. Cook everything for about 1 minute, stirring constantly, until the garlic becomes very fragrant.
Add the crumbled tofu to the skillet and raise the heat to medium-high. Cook the tofu for about 5 minutes, flipping it occasionally with a spatula, until it begins to dry up and crisp in spots.
Add the soy sauce, lime juice, cumin, nutritional yeast, and turmeric. Continue cooking and flipping the mixture for 3 or 4 minutes longer, until most of the liquid dries up.
Return the tortilla strips to the skillet and stir in the salsa. Continue cooking everything for about a minute, just to heat up the salsa.
Remove the skillet from heat and season the mixture with salt and pepper to taste. Adjust any other seasonings to your liking.
Divide the refried beans onto plates and top them with the tofu mixture. Sprinkle with scallions and any other toppings you like. Serve.
Nutrition Facts
Vegan Migas
Amount Per Serving
Calories 408 Calories from Fat 159
% Daily Value*
Fat 17.7g27%
Saturated Fat 2.4g12%
Sodium 1123mg47%
Potassium 713mg20%
Carbohydrates 45.5g15%
Fiber 11.5g46%
Sugar 1.9g2%
Protein 20.1g40%
Calcium 333mg33%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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Sesame Peanut Noodles
Slurpable noodles are drenched in silky peanut sauce with a touch of sesame oil, then served up with crispy cabbage and pan-fried tofu to make these scrumptious peanut sesame noodles. A delicious vegan meal that can be served hot or cold!
These sesame peanut noodles have a lot going for them. They’re scrumptious, easy to make, and a great excuse to have peanut butter for dinner. We eat a lot of peanut butter in my house. I just counted and we currently have seven(!) jars of peanut butter in the pantry.
That seems a little out of hand for a two person house. But I can partly blame this on the fact that my favorite peanut butter (Trader Joe’s) requires a twenty-minute drive to obtain, so I like to stock up. My husband also has his own favorite brand, and he has a bad habit of buying and opening a brand new jar when he’s still working on the last one, because apparently the peanut butter at the top of a brand new jar is the best.
Anyway, it’s no surprise that many of my clean-out-the pantry meals involve peanut butter. And this is one of those meals!
We also tend to have a ton of pasta hanging around, and while Italian-style pasta isn’t exactly authentic peanut noodle material, the ingredients in spaghetti are pretty much the same as those you find in lots of Asian noodles. You really can’t tell the difference, so I decided to roll with it!
What You’ll Need
Dried spaghetti. Feel free to substitute another type of noodle. Soba noodles or ramen would work great!
Peanut butter. I recommend using natural peanut butter of the creamy variety.
Soy sauce or tamari.
Rice vinegar.
Maple syrup. You could substitute another type of sweetener if you’d like. Brown sugar works well.
Toasted sesame oil. Look for this in the international foods section at your supermarket.
Water.
High heat oil.
Extra firm tofu.
Garlic.
Fresh ginger.
Scallions.
Red cabbage. Green cabbage works too!
Roasted peanuts. Check the ingredients on these. Believe it or not, some brands of roasted peanuts contain gelatin.
How to Make Sesame Peanut Noodles
The following is a detailed photo tutorial on how to make sesame peanut noodles. Scroll down if you’d prefer to skip right to the recipe.
Start by cooking your pasta according to the package directions. Drain it when it’s finished, then toss it with a dash of oil to prevent sticking.
While the pasta cooks, make the sauce by whisking peanut butter, soy sauce, rice vinegar, maple syrup, and sesame oil together in a small bowl. Thin the mixture with some water, so it’s a bit on the runny side.
Prep your tofu by pressing and dicing it.
Now heat up some oil in a skillet, and add the tofu. Pan fry the cubes for about 5 minutes on each side, until they’re lightly browned and crispy.
Push the tofu to the side of the skillet, then add the garlic, ginger, and white parts of your scallions. Cook them up very briefly, until they become very fragrant.
Add the noodles and sauce.
Toss everything a few times and cook it just until it’s hot.
Add the cabbage last, so it stays nice and crispy.
Sesame Peanut Noodles Tips & FAQ
Can this dish be made gluten-free? Yup! Just use a gluten-free variety of noodle and gluten-free tamari in place of soy sauce.
Shelf life & storage: Leftovers of this dish will keep in a sealed container in the fridge for about 3 days.
I normally serve this dish hot, but cold works too! For cold noodles, pan-fry the tofu (or skip it), but then move away from the stove. Instead of cooking the aromatics and heating up the noodles, just toss everything together in a big bowl.
If you’re not into the idea of using Italian pasta for this dish, just substitute your favorite Asian noodles. Soba noodles go great with peanut sauce!
Feel free to switch up the cabbage with your favorite veggies.
Looking for more Asian-inspired noodle recipes? Try my vegetable lo mein, vegetable chow mein, vegan ramen, or Singapore noodles.
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
Sesame Peanut Noodles
Slurpable noodles are drenched in silky peanut sauce with a touch of sesame oil, then served up with crispy cabbage and pan-fried tofu to make these scrumptious peanut sesame noodles. A delicious vegan meal that can be served hot or cold!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 544 kcal
Author Alissa Saenz
Ingredients
7 ounces dried spaghetti (or noodles of choice)
For the Peanut Sesame Sauce
1/3 cup creamy natural peanut butter
2 tablespoons soy sauce or tamari
2 tablespoons rice vinegar
2 tablespoons maple syrup
1 tablespoon sesame oil
About 1/3 cup water, or as needed
For the Pan-Fried Tofu
1 tablespoon canola oil, or high heat oil of choice
7 ounces extra firm tofu, pressed and cut into 1-inch cubes
For the Peanut Noodles
1 tablespoon canola oil, or high heat oil of choice
3 garlic cloves, minced
2 teaspoons freshly grated ginger
4 scallions, white and green parts separated and chopped
2 cups shredded red cabbage
For Serving
1/4 cup chopped roasted peanuts
Instructions
Bring a large pot of salted water to a boil. Add the pasta and cook it according to the package directions.
While the pasta cooks, whisk the ingredients for the peanut sesame sauce together in a small bowl, thinning the mixture with as much water as you need. You want the sauce to be thick and creamy, but pourable and not too runny.
Drain the pasta into a colander and return it to the pot. Toss it with a dash of canola oil.
Next, make the pan-fried tofu. Coat the bottom of a large skillet with canola oil and place it over medium heat.
When the oil is hot, add the tofu in an even layer. Cook for about 10 minutes, flipping one or two times, until the cubes are browned and crispy on multiple sides.
Push the tofu to the sides of the skillet, and add a tablespoon of canola oil to the center, and add the garlic, ginger and white parts of scallions. Sauté for about 1 minute, until very fragrant.
Add the noodles and sauce the skillet, and push the tofu back into the center with the rest of the ingredients. Flip everything a few times to coat the noodles and tofu with the sauce. Raise the heat to high and cook for about a minute, just until everything is heated throughout.
Remove the skillet from heat and stir in the cabbage.
Top the noodles with the peanuts and green parts of scallions. Divide onto plates and serve.
Nutrition Facts
Sesame Peanut Noodles
Amount Per Serving
Calories 544 Calories from Fat 265
% Daily Value*
Fat 29.4g45%
Saturated Fat 4.6g23%
Sodium 584mg24%
Potassium 551mg16%
Carbohydrates 53.3g18%
Fiber 4g16%
Sugar 10.3g11%
Protein 20.5g41%
Calcium 120mg12%
Iron 6.1mg34%
* Percent Daily Values are based on a 2000 calorie diet.
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Vegan Tomato Gazpacho
This tomato gazpacho is a flavorful, cold soup, perfect for lunch or a fancy appetizer! Topped with olive oil, finely sliced basil, pine nuts, flaky salt, and coarse ground pepper, this vegan gazpacho is sure to be a crowd-pleaser!
This soup requires minimal cooking too! All you need is a food processor and a fridge!
Traditionally, this vegan gazpacho is served cold—hence needing a fridge! Just garnish it with some delicious toppings, and it makes for a beautiful addition to your meal!
This tomato gazpacho recipe is…
vegan
vegetarian
plant-based
gluten-free
nut-free
soy-free
Prepped in 15 minutes
an easy lunch or appetizer
How to Make Tomato Gazpacho
Peel the cucumber and remove the seeds.
Dice the peeled cucumbers, the bell pepper, the tomatoes, and the shallot.
Peel the garlic and crush.
Thinly slice the basil.
In a food processor or blender, combine the bell pepper, cucumber, shallot, garlic, basil, and oregano.
Process the ingredients until a coarse paste forms.
Add the diced tomatoes, vinegar, and lemon juice to the processor and process until it is mostly smooth.
Next, add olive oil and continue to process.
Pour all the processed ingredients into a bowl or large container.
Cover the container and refrigerate so the flavors can settle.
Serve the soup cold in small bowls.
Garnish the soup as desired. Drizzle olive oil over the top of the soup along with other toppings (like flaky salt, finely sliced basil, sliced cherry tomatoes, toasted pine nuts, and coarse ground pepper).
Scroll down for the full recipe with measurements and detailed instructions.
Tips & Tricks
Processing in Batches
Depending on the size of your food processor, you may need to process your soup ingredients in batches.
Storing It
This vegan gazpacho stores for 5 days covered in the fridge. It tastes just as delicious a couple days later.
If you made a chunkier soup, the vegetables, like cucumber, may wilt or be soggy after a day or two.
Variations
Other Toppings
Some other topping you can try are croutons, sliced avocado, or fresh cilantro.
As for the olive oil, you might get fancy and try a flavored olive oil.
Serve in Small Glasses
If you want to serve this tomato gazpacho as an appetizer or at a large party, you might try serving it in shooters or small glasses.
FAQs About Tomato Gazpacho
What is tomato gazpacho?
Tomato gazpacho is a raw tomato soup. It’s made with juicy tomatoes, cucumbers, shallots, and bell peppers and accented by flavorful spices.
Do you peel tomatoes for gazpacho?
It depends on the texture you want. If you want smooth tomato gazpacho, then make sure you peel the tomatoes. Make a small “x” on the bottom of the tomato to make it easy to peel.
If you want a chunkier vegan gazpacho, there’s no need to peel the tomato because the fibrous tomato skin will add to the chunkiness.
Is gazpacho really healthy?
Gazpacho is chalk-full of natural sources of vitamins, minerals, and antioxidants. It includes vitamins A, C, and E, phosphorus, iron, calcium, magnesium, manganese, zinc, copper, and potassium.
Should gazpacho be smooth or chunky?
There are actually two different types of gazpacho: smooth and chunky. For a smoother gazpacho, just puree the vegetables for longer. For a chunky gazpacho, don’t peel the vegetables and don’t process the vegetables for as long.
Do you eat gazpacho hot or cold?
Gazpacho is typically eaten cold. But of course, you can warm it up if you want!
More Vegan Soup
If you love this tomato gazpacho soup, then you need to try out these other delicious vegan soups.
Summery Tomato Gazpacho
This tomato gazpacho is a flavorful, cold soup, perfect for lunch or a fancy appetizer! Topped with olive oil, finely sliced basil, pine nuts, flaky salt, and coarse ground pepper, this vegan gazpacho is sure to be a crowd-pleaser!
Prep Time: 15 minutes
Resting Time: 1 hour
Total Time: 1 hour 15 minutes
Course: Appetizer, Main Course, Side Dish, Soup
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Keyword: tomato gazpacho, vegan gazpacho
Servings: 4 servings
Calories: 200kcal
Author: Oh My Veggies
2 lb ripe tomatoes
½ large red bell pepper or other sweet pepper
225 gram cucumber
90 gram shallot
8 gram garlic
¼ c loosely packed basil leaves
1 tbsp fresh oregano
2 tbsp red wine vinegar
2 tbsp lemon juice
¼ c olive oil
½ tsp salt
½ tsp ground pepper
To garnish (optional):
Flaky salt
Pungent olive oil
Finely sliced basil
Sliced cherry tomatoes
Toasted pinenuts
Coarse ground pepper
US Customary – Metric
Peel and remove seeds from cucumber. Dice peeled cucumber, bell pepper, tomato, and shallot. Peel and crush garlic. Thinly slice basil.
In a food processor or blender, combine prepared bell pepper, cucumber, shallot, garlic, basil, and oregano. Process on medium speed for 1-2 minutes until a coarse paste forms.
Add diced tomatoes, vinegar, and lemon juice. Process on high for 3-4 minutes until mostly smooth. Depending on the size of your food processor, you may need to do this in batches.
Running the processor or blender on medium to low, add olive oil. Process for an additional minute to emulsify the oil.
Pour into a bowl or large container. Cover and refrigerate for at least 1 hour to let flavors settle.
Serve cold in small bowls or as appetizer “shooters” in small glasses. Garnish as desired with a drizzle of olive oil and any of the other options. This is a great place to use a flavored olive oil.
Keeps in a covered container in the fridge for up to 5 days.
Calories: 200kcalCarbohydrates: 17gProtein: 3gFat: 14gSaturated Fat: 2gSodium: 308mgPotassium: 748mgFiber: 5gSugar: 10gVitamin A: 2672IUVitamin C: 65mgCalcium: 65mgIron: 2mg
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Vegan Chocolate Banana Bread
What’s better than banana bread? CHOCOLATE banana bread! This vegan version is loaded with flavor and bursting with rich dark chocolate chips and walnuts.
Chocolate is my love language. I’m a firm believer that it makes nearly everything better. If it can possibly be added to a recipe, it should be added.
My vegan banana bread is one of my most popular recipes on this site, so I got to thinking, could I add chocolate to it? I certainly could. And so I did, and my vegan chocolate banana bread turned out to be my new favorite sweet treat.
Choosing Bananas
I get a lot of questions on this topic, so pay attention if you’re new to banana bread baking.
Your bananas need to be overripe. This is non-negotiable. Using bananas that aren’t ripe enough will result in banana bread that’s not only lacking in flavor and sweetness, but that’s also overly dry and has a terrible texture.
Make sure your bananas have lots of brown spots. At least a third of the skin should be covered in them.
You’ll also want to use bananas that are medium in size. A medium-sized overripe banana weighs about 5 ounces (or 140 grams).
Ingredients
Bananas. Again, they should be overripe and medium in size.
Sugar. Make sure it’s organic if you’re buying it in the United States. Using sugar that’s organic keeps the recipe vegan.
Brown sugar. Again, use organic.
Canola oil. Feel free to substitute your favorite baking oil.
Vanilla extract.
Flour. We’re using plain old all-purpose wheat flour. Other types of wheat flour may work, but I haven’t tested the recipe with any.
Cocoa powder. Make sure it’s the unsweetened variety.
Baking soda.
Cinnamon. You can leave this out if you like, but it really enhances the chocolate and banana flavors.
Salt.
Vegan chocolate chips. I use Enjoy Life brand.
Chopped walnuts. Feel free to sub another type of nut, like pecans, or leave them out altogether.
How to Make Vegan Chocolate Banana Bread
The following is a detailed photo tutorial on how to make this dish. Scroll down if you’d like to skip right to the recipe!
Peel and place your bananas into a large mixing bowl, then mash them up with a fork or potato masher.
Add the sugars, oil and vanilla.
Stir until everything is evenly mixed.
Add your flour to the bowl, then sprinkle the cocoa powder, baking soda, cinnamon, and salt over the flour before stirring it in.
Stir everything together just until fully mixed. Don’t overmix the batter.
Fold in the chocolate chips and nuts.
Spread the batter into an oiled loaf pan, smoothing the top out with a spoon.
Evenly sprinkle a layer of brown sugar over the top of the loaf before popping it into the oven. This will form a delicious crust when it bakes! You can also garnish the top with a few extra chocolate chips if you like.
Bake your loaf until it’s fully set, and a toothpick inserted into the center comes out clean (just make sure you’re not inserting it into a chocolate chip, or it will definitely come out covered in melted chocolate).
Let your loaf cool a bit before removing it from the pan and slicing it. It will fall apart if you slice it too early!
Vegan Chocolate Banana Bread Tips & FAQ
Can this recipe be made gluten-free? I’m really not sure. It might work with an all-purpose gluten-free blend, but I haven’t tested this.
Shelf-life & storage: Once cool, wrap your banana bread in plastic or seal it in a zippy bag. It will keep at room temperature for about 3 days, or in the freezer for about 3 months.
Can I use whole wheat flour? I haven’t tried, so I’m not sure. If you’d like to give it a try, I’d recommend starting with a 50/50 blend of whole wheat and all-purpose flour, and using whole wheat pastry flour if possible.
My banana bread isn’t rising. Why not? Usually old baking soda is the cause of this. Test yours by sprinkling a small amount in a glass of vinegar. It should fizz. If not, it’s time to replace it.
Can this recipe be made into muffins? Probably! The bake time will be less, but I haven’t tried, so I can’t say exactly how much. Start checking them at around 20 minutes.
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
Vegan Chocolate Banana Bread
What’s better than banana bread? CHOCOLATE banana bread! This vegan version is loaded with flavor and bursting with rich dark chocolate chips and walnuts.
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 328 kcal
Author Alissa Saenz
Ingredients
3 medium overripe bananas
1/3 cup organic granulated sugar
1/3 cup organic brown sugar, plus 2 tablespoons for topping
1/3 cup canola oil (or your favorite baking oil)
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 cup vegan chocolate chips, plus a few extra for topping
1/2 cup chopped walnuts
Instructions
Preheat the oven to 350°F and lightly oil a 9-inch loaf pan.
Peel the bananas and place them into a large mixing bowl. Mash them well with a fork or potato masher.
Stir the sugar, brown sugar, oil, and vanilla into the mashed bananas.
Add the flour and cocoa powder to the bowl, then sprinkle the baking soda, cinnamon, and salt on top.
Stir everything together just until thoroughly blended. Don’t overmix. The batter will be very thick.
Fold in the chocolate chips and walnuts.
Transfer the batter to the prepared loaf pan and smooth the top out with a spoon.
Sprinkle 2 tablespoons of brown sugar evenly over the batter, and optionally sprinkle a few extra chocolate chips on top.
Bake the loaf until set and a toothpick inserted into the center comes out clean, 50 to 60 minutes. (If the toothpick goes into a chip and comes out covered in melted chocolate, try inserting a clean one at another location).
Place the loaf pan on a cooling rack to cool. Let the loaf cool for at least 25 minutes before removing it from the pan.
Slice and serve.
Nutrition Facts
Vegan Chocolate Banana Bread
Amount Per Serving (1 slice (1/10 of recipe))
Calories 328 Calories from Fat 128
% Daily Value*
Fat 14.2g22%
Saturated Fat 4.5g23%
Sodium 317mg13%
Potassium 333mg10%
Carbohydrates 48.7g16%
Fiber 3.5g14%
Sugar 26.7g30%
Protein 4.7g9%
Calcium 50mg5%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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Healthy Stuffed Zucchini
These healthy stuffed zucchini are oven baked and filled with fluffy quinoa and coarsely chopped walnuts and raisins. Served with a creamy, vegan puree, these stuffed zucchinis make for an elegant main course or a simple side salad.
These quinoa stuffed zucchinis are completely vegan and super versatile! You can easily switch out the filling ingredients with other vegetables and spices and have a completely new meal!
All you do to make these vegetarian stuffed zucchinis is to hollow out the zucchini, fill them with your favorite vegetables and grains, and pop them in the oven to bake.
Then you combine the zucchini filling with lemon juice, garlic, salt, and onion, and you have your creamy zucchini sauce! It’s super simple, and super delicious!
This healthy stuffed zucchini recipe is…
vegan
vegetarian
plant-based
gluten-free
soy-free
ready in 45 minutes
an easy main course
How to Make Healthy Stuffed Zucchini
Cook the quinoa according to the package instructions and set aside.
Preheat the oven and line a baking sheet with aluminum.
Wash and dry the zucchinis. Slice of both ends off and cut them in half lengthwise.
Scoop out the zucchini flesh so that the zucchini looks like a boat.
Set aside the extra flesh for later.
Place the zucchini boats open side up on the baking sheet.
Chop the raisins and the walnuts.
In a medium bowl, combine the raisins and walnuts with the quinoa and diced onions.
Then add the coriander, pepper, lemon zest, and salt to the medium bowl.
Mix the filling thoroughly.
Scoop the filling into the hollowed-out zucchini, packing it as tightly as possible.
Drizzle olive oil over the zucchinis.
Bake the vegetarian stuffed zucchini until it is slightly soft, and the quinoa mixture is browned on top.
While the quinoa stuffed zucchini is in the oven, prepare the puree.
Heat olive oil in a saucepan over the stove.
Caramelize the onions in the oil, stirring it frequently so as not to burn.
Reduce the heat, and add the minced garlic, salt, and the scooped-out zucchini. Then stir in the lemon juice.
Cook this over the stove while stirring regularly until the mixture becomes soft.
Use an immersion blender or a regular blender to puree the mixture until it is light and creamy.
When the zucchinis are done baking, serve them with the puree.
Scroll down for the full recipe with measurements and detailed instructions.
Tips & Tricks
Immersion Blender
An immersion blender is like a hand mixer, but it acts more as a regular blender. It’s often used to blend soups and sauces while they’re still in the pot.
Variations
Sprinkle with Vegan Cheese
If you want to make your filling a little creamy, after you’ve filled the healthy, stuffed zucchini boats, top them with some vegan cheese.
If you want to add a little crunch, sprinkle the top of the cheese with Panko Japanese breadcrumbs.
Experiment with Flavors
If you don’t like any of the ingredients in this vegetarian stuffed zucchini recipe, you can switch them out for some other options. Try cherry tomatoes, pine nuts, pesto, or olives.
FAQs About Healthy Stuffed Zucchini
Do you eat the skin on zucchini boats?
Yes! You can eat the skin on the zucchini boats. Just make sure you clean the skin properly.
Just keep in mind that the larger zucchinis may have tougher skin and bitter taste. So, lean toward use medium-sized zucchinis for these healthy, stuffed zucchinis.
Should I peel zucchini before cooking?
No need! The zucchini skin will make it so that your quinoa stuffed zucchini holds together better as it cooks.
More Zucchini Recipes
If you love these stuffed zucchini, then you must try out these other recipes.
Quinoa Stuffed Roasted Zucchini
Zucchini stuffed with quinoa and walnuts served with a creamy puree made from the cooked zucchini insides. Can be elegant or every day. Great with a simple side salad.
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Course: Main Course, Vegetables
Cuisine: Mediterranean
Diet: Gluten Free, Vegan
Keyword: healthy stuffed zucchini, quinoa stuffed zucchini, stuffed zucchini, vegetarian stuffed zucchini
Servings: 4 people
Calories: 386kcal
Author: Oh My Veggies
90 gram quinoa
850 gram zucchini or summer squash
50 gram walnuts
40 gram golden raisins
120 gram red onion diced
2 gram ground coriander
5 gram salt
1 gram ground pepper
4 gram lemon zest
45 ml lemon juice
15 gram garlic minced
60 ml olive oil divided
US Customary – Metric
Cook quinoa according to package instructions.
Preheat oven to 375°F/190 C. Line a baking sheet with aluminum.
Wash and dry zucchini. Slice off both ends and cut in half lengthwise.
Scoop about 1 – 1 ½”/2.5 – 4cm deep out of the zucchini flesh. Set extra flesh aside for later. Place zucchini boats open side up on baking sheet.
Coarsely chop raisins and walnuts.
In a medium bowl, combine quinoa, walnuts, raisins, and ½ c/60g diced onions. Add coriander, pepper, lemon zest, and ½ tsp/3g salt.
Mix the filling thoroughly. Scoop into the hollowed-out zucchini, packing in as tightly as possible. Drizzle 2 tbsp/30ml of olive oil over the zucchini.
Bake for 25 minutes until zucchini is slightly soft and quinoa mixture looks lightly browned on top.
While zucchini is baking, prepare puree.
Heat 2 tbsp/30ml olive oil in a medium saucepan over medium heat. Caramelize ½ c/60g diced onion in oil for 4-5 minutes, stirring frequently.
Reduce heat to med-low. Add minced garlic, ¼ tsp/2g salt, and scooped out zucchini insides. Stir in lemon juice.
Cook for 10 minutes, stirring regularly, until very soft. Using an immersion blender or transfer too a regular blender and puree until light and creamy.
When zucchini are baked, serve immediately with puree.
Calories: 386kcalCarbohydrates: 36gProtein: 9gFat: 25gSaturated Fat: 3gSodium: 507mgPotassium: 881mgFiber: 6gSugar: 13gVitamin A: 425IUVitamin C: 47mgCalcium: 79mgIron: 3mg
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Vegan Stuffed Pepper Soup
This vegan stuffed pepper soup is made with lentils, tomatoes, rice and bell peppers in a savory tomato base. Comforting, healthy, and hearty enough to make a meal of!
Soup. It’s such wonderful stuff and there’s so much to love about it.
Reason number ten million why I love soup: it’s easy. Soup is so unfussy, and for the most part, it involves throwing stuff in a pot and letting it simmer.
Reason number ten million and one: lots of times, when you have a recipe that’s a little more involved than you want it to be, you can turn it into soup. Cases in point: my stuffed cabbage soup, cheeseburger soup, and mac & cheese soup.
I found myself craving some vegan stuffed peppers the other day, but just didn’t feel like going through all the steps to make them. And that’s when this magical soup was born!
What You’ll Need
Olive oil. Feel free to substitute another type of high-heat oil.
Onion.
Bell peppers. I like to use one red and one green, but you can use whatever colors you like or have available.
Garlic.
Vegetable broth. I’m a big fan of Better Than Bouillon in roasted vegetable flavor.
Long grain brown rice. You can substitute a different type of rice if you like, but you’ll probably need to adjust the cook time.
Spices. We’re using dried oregano, thyme, and paprika.
Dried brown lentils. Green lentils should work as well, though they’ll probably take longer to cook. I don’t recommend using red lentils for this recipe.
Fire roasted tomatoes. Using fire-roasted tomatoes gives the soup a nice smoky flavor, but regular canned diced tomatoes will work in a pinch.
Tomato paste.
Salt and pepper.
How to Make Vegan Stuffed Pepper Soup
The following is detailed photo tutorial on how to make this dish. Scroll down if you’d like to skip right to the recipe!
Heat up some olive oil in a large pot, then add diced onion and bell peppers. Sweat the veggies for about 5 minutes, until they begin to soften up a bit.
Stir in the garlic and cook it with the onions and peppers for about a minute, until it becomes very fragrant.
Now stir in the broth, rice, and spices.
Bring the soup to a boil, lower the heat and let it simmer for 20 minutes.
Now stir in the lentils. Bring the soup back to a simmer and let it cook for about 20 minutes more, until the rice and lentils are almost fully cooked.
Stir in the tomatoes and tomato paste, and let the soup simmer for about 5 minutes more. By now, the rice and lentils should be cooked.
Take the pot off of the stove and season your soup with some salt and pepper before serving.
Vegan Stuffed Pepper Soup Tips & FAQ
Is this soup gluten-free? It is!
Leftovers & storage: Leftover soup will keep in a sealed container in the fridge for about 3 days, or in the freezer for about 4 months. The rice and veggies will suck up most of the broth during storage, so add more liquid when you reheat it if needed.
Can a different variety or rice be used? Yes, but you may need to adjust the cook time. Short grain brown rice should cook in about the same amount of time, but any variety of white rice will probably cook quicker (about half the time would be a good estimate).
Can a different type of lentil be used? Green lentils will work, but may need a bit more time to cook. I don’t recommend using red lentils, as the texture is very different.
Is there a way to reduce the sodium content of this soup? Try using low sodium vegetable broth and tomatoes.
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
Vegan Stuffed Pepper Soup
This vegan stuffed pepper soup is made with lentils, tomatoes, rice and bell peppers in a savory tomato base. Comforting, healthy, and hearty enough to make a meal of!
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 4
Calories 330 kcal
Author Alissa Saenz
Ingredients
2 tablespoons olive oil
1 medium onion, diced
1 medium red bell pepper, diced
1 medium green bell pepper, diced
4 garlic cloves, minced
6 cups vegetable broth
1/2 cup long grain brown rice
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon sweet paprika
3/4 cup dried brown lentils
1 (14 ounce or 400 gram) can fire roasted tomatoes
2 tablespoons tomato paste
Salt and pepper, to taste
Instructions
Coat the bottom of a large pot with the oil and place it over medium heat.
When the oil is hot, add the onion and peppers. Sweat the veggies for about 5 minutes, stirring occasionally, until they begin to soften up.
Stir in the garlic and cook it with the onion and peppers for about 1 minute, until it becomes very fragrant.
Stir in the broth, rice, oregano, thyme, and paprika.
Raise the heat and bring the liquid to a boil. Lower the heat and let the soup simmer for 20 minutes, stirring occasionally.
Stir in the lentils. Bring the liquid back to a simmer and let it cook for about 20 minutes more, stirring occasionally, until the rice and lentils are almost fully cooked. Add some hot water if the liquid reduces too much while cooking.
Stir in the tomatoes and tomato paste. Let the soup simmer for 5 minutes more.
Remove the pot from heat and season the soup with salt and pepper to taste.
Ladle into bowls and serve.
Nutrition Facts
Vegan Stuffed Pepper Soup
Amount Per Serving (1.5 cups)
Calories 330 Calories from Fat 75
% Daily Value*
Fat 8.3g13%
Saturated Fat 1.2g6%
Sodium 912mg38%
Potassium 780mg22%
Carbohydrates 50.7g17%
Fiber 14.7g59%
Sugar 12.5g14%
Protein 13.1g26%
Calcium 59mg6%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.
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Easy Sweet & Sour Tofu
Better than takeout and almost as easy! This sweet and sour tofu is made with crispy tofu and red bell pepper chunks in a tangy pineapple sauce.
Pineapple is a secret weapon of mine for making delicious and easy recipes.
Pineapple is so delicious and pairs well with so many flavors. In fact, you might have to try pretty hard to mess up a pineapple based dish, by pairing it with … I can’t even think of anything (I sat and brainstormed on this for about 10 minutes).
Point proven. Pineapple rules.
Since it’s so hard to make pineapple taste bad, it must be really easy to make it taste good. Such is the case with this recipe. It was so easy.
Let’s talk about just how easy, shall we?
What You’ll Need
Vegetable broth. I used Better Than Bouillon in roasted vegetable flavor.
Apple cider vinegar. Rice vinegar can be substituted for this.
Maple syrup. You can also use another liquid sweetener, like agave.
Soy sauce. Substitute gluten-free tamari for a gluten-free version.
Sriracha sauce. This is totally optional — just use it if you’d like a little heat.
Garlic.
Fresh pineapple.
Red bell pepper.
Water. Make sure it’s chilled.
Cornstarch.
Peanut oil. Or another high-heat oil.
Tofu. Extra firm or super firm works best!
Toasted sesame seeds. Or substitute chopped roasted cashews or peanuts.
Scallions.
How to Make Sweet & Sour Tofu
The following is a detailed photo tutorial on how to make this dish. Scroll down if you’d like to skip right to the recipe!
Make the Sauce
Mix up your broth, vinegar, maple syrup, soy sauce, sriracha (if using), and garlic in a saucepan.
Stir in the pineapple and diced bell pepper, place the pot over heat, and bring the mixture to a simmer. Let it cook for about 15 minutes.
Now stir the cornstarch and cold water together in a small container, then stir it into the mixture on the stove.
Bring the mixture back up to a simmer and wait for it to thicken up a bit before removing the pot from heat.
Fry the Tofu
While the sauce simmers, place some cornstarch in a small bowl. Add some diced tofu and gently stir it around to coat it in cornstarch.
Heat some oil in a nonstick skillet — it should be at least 1/8 inch deep.
Add the cornstarch-coated tofu cubes and fry them for a few minutes on each side, until they’re golden and crispy.
When the tofu has finished frying-remove the cubes from the skillet and place them on a paper towel-lined plate to drain.
Now mix up the tofu and the sauce! I like to return the tofu to the skillet after removing the oil, then pour the sauce over it.
Serve your sweet & sour tofu with a sprinkle of scallions and sesame seeds, and a side of rice — I really like it with coconut rice.
Sweet & Sour Tofu Tips & FAQ
Can this recipe be made gluten-free? Sure can! Just substitute gluten-free tamari for the soy sauce.
This dish is best served immediately. The tofu won’t stay crispy in the sauce for long!
Leftovers & storage: Leftovers will keep in a sealed container in the fridge for about 3 days. The tofu will get soggy, but it will still taste good!
You’ll probably end up with some leftover pineapple. Put it in a batch of fried rice, stuff it in a sandwich, or make a vegan pineapple upside down cake!
For an even lighter and easier version of this dish, skip the cornstarch and cook your tofu using this method, which uses less oil.
You can switch up the bell pepper with your favorite veggies, but keep in mind that the cook-time might be different. Firmer veggies will generally need to simmer longer, while softer veggies will cook in less time.
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
Pineapple Sweet and Sour Tofu
Better than takeout and almost as easy! This sweet and sour tofu is made with crispy tofu and red bell pepper chunks in a tangy pineapple sauce.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Calories 332 kcal
Author Alissa
Ingredients
1/2 cup vegetable broth
1/4 cup apple cider vinegar
1/4 cup maple syrup
2 tablespoons soy sauce or tamari
1 teaspoon Sriracha sauce (optional)
2 garlic cloves, minced
1 cup diced fresh pineapple
1 cup diced red bell pepper
2 tablespoons cold water
5 tablespoons cornstarch (or as needed), divided
1 (14 ounce or 400 gram) package extra firm tofu, drained, pressed at least 15 minutes and cut into 1/2 inch cubes
1/4 cup peanut oil (or high-heat oil of choice)
2 scallions, chopped
Toasted sesame seeds
Cooked rice, for serving
Instructions
Stir the vegetable broth, cider vinegar, maple syrup, soy sauce, sriracha, garlic, pineapple, and bell pepper together in small saucepan and place it over medium heat.
Bring the mixture to a simmer. Lower the heat and allow it to simmer for 15 minutes, stirring occasionally.
While sauce simmers, whisk the cold water and 1 tablespoon of cornstarch together in a small bowl. Set it aside.
Begin preparing the tofu. Heat about 1/4 cup of oil in a medium nonstick skillet over medium heat. The oil should be about 1/8 to 1/4 inch deep.
Place the remaining 4 tablespoons of cornstarch in a small bowl. Add a few tofu cubes and gently stir to coat them in cornstarch.
When the oil is hot, arrange the tofu cubes in the skillet. Continue dredging tofu cubes in the cornstarch and adding them to the skillet in an even layer, being careful not to overcrowd the skillet. You can cook the tofu in two batches if you don’t have enough room.
Cook the tofu cubes for about 10 minutes, turning them about halfway through cooking.
When the tofu cubes are golden and crispy on both sides, remove them from the skillet and transfer them to a paper towel-lined plate to drain.
Once the simmer time for the sauce is up, stir in the water and cornstarch mixture. Bring the sauce back up to a simmer and allow it to cook for another minute or two, until it thickens up. Remove the pot from heat. Taste-test the sauce and adjust any seasonings to your liking.
Pour the sauce and pineapple mixture over the tofu. Stir to coat the tofu and remove the skillet from heat.
Combine the tofu with the sauce and pineapple/pepper mixture, either by adding it directly to the pot, or mixing everything in a separate container. Stir gently to distribute the ingredients and evenly coat the tofu with sauce.
Divide the sweet and sour tofu onto plates and serve with rice. Top with scallions and sesame seeds. Serve.
Recipe Notes
Nutrition information does not include rice.
Nutrition Facts
Pineapple Sweet and Sour Tofu
Amount Per Serving
Calories 332 Calories from Fat 167
% Daily Value*
Fat 18.6g29%
Saturated Fat 3.3g17%
Sodium 543mg23%
Potassium 350mg10%
Carbohydrates 33.8g11%
Fiber 2.5g10%
Sugar 18.8g21%
Protein 9.7g19%
Calcium 346mg35%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Vegan Ramen with Glazed Tofu
This vegan ramen is filled with tender veggies, glazed tofu, and slurpable noodles in a savory sesame ginger broth. Easy to make and oh so comforting!
Is there anything cozier than a big bowl of noodles in broth? That’s just what I crave this time of year, and exactly what inspired me to get working on a classic vegan ramen recipe.
What You’ll Need
High heat oil. I used peanut oil.
Shiitake mushrooms. Feel free to substitute another variety of fresh mushroom if you like.
Garlic.
Ginger.
Scallions.
Vegetable broth. Use a low sodium variety so the soy sauce doesn’t make your ramen too salty.
Soy sauce. You can substitute gluten-free tamari or coconut aminos if you like.
Organic brown sugar. This needs to be organic to keep the recipe vegan.
Toasted sesame oil. Look for this in the international foods section of your supermarket. If they don’t carry it, try an Asian market.
Tofu. Extra firm or super firm varieties are best for this this recipe.
Ramen noodles. These are available in the international foods sections of most supermarkets. If you can’t find them, feel free to substitute another type of Asian noodle, such as soba, udon or rice noodles. Your soup won’t technically be ramen, but it will still be delicious.
Carrots.
Frozen shelled edamame. This is usually available where the frozen veggies are at the supermarket.
Sesame seeds.
How to Make Vegan Ramen
The following is a detailed photo tutorial on how to make vegan ramen. Feel free to scroll down if you’d like to skip right to the recipe!
Heat up some oil in a large pot and add sliced shiitake mushrooms. Cook them briefly, stirring only once or twice, until they just begin to soften and brown.
Now add your aromatics: garlic, ginger, and the white parts of your scallions. You can add a dash more oil to the pot beforehand if it seems dry. Sauté everything for about a minute, until it becomes very fragrant.
Add broth and soy sauce, turn up the heat, and simmer everything for about 30 minutes. You can prepare the tofu and noodles during this time.
After 30 minutes, add some julienne cut carrots to the broth. Let them cook for just about a minute, until they just begin to become tender.
To make the tofu, start by mixing up your sauce: stir soy sauce, brown sugar, and some sesame oil together in a small bowl.
Heat up some oil in a skillet and add diced tofu.
Cook the tofu for about 5 minutes on each side, until it becomes browned and crispy.
Now pour the sauce over the tofu and give everything a stir.
Let the tofu simmer in the sauce until it forms a nice coating on the tofu.
To assemble the dish, arrange some noodles, edamame, and the tofu in a bowl. Ladle the broth over everything, making sure to get some mushrooms and carrots in there.
Top your ramen with chopped scallions and sesame seeds.
Vegan Ramen Tips & FAQ
Can this dish be made gluten-free? Yup! Just substitute your favorite gluten-free noodles (even if they’re not ramen noodles). 100% buckwheat soba noodles or rice noodles would work well! You’ll also need to use gluten-free tamari in place of soy sauce.
Shelf life & storage: If possible, store the components of this dish in separate sealed containers. Everything should keep in the fridge for 3 to 4 days.
Feel free to make substitutions! Tempeh would work well in place of tofu, just about any variety of fresh mushrooms would work in place of shiitake, and veggies can easily be added or substituted for the carrots.
For extra spicy ramen, add some of your favorite hot sauce to taste. Sriracha goes great in here!
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Vegan Ramen
This vegan ramen is filled with tender veggies, glazed tofu, and slurpable noodles in a savory sesame ginger broth. Easy to make and oh so comforting!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 375 kcal
Author Alissa Saenz
Ingredients
2 tablespoons peanut oil (or high-heat oil of choice), divided
4 ounces fresh shiitake mushrooms, stemmed, cleaned, and sliced
3 garlic cloves, minced
2 teaspoons freshly grated ginger
2 scallions, chopped, white and green parts separated
6 cups low sodium vegetable broth
4 tablespoons soy sauce, divided
1 tablespoon brown sugar
1 teaspoon toasted sesame oil, divided
1 (14 ounce or 400 gram) package extra firm tofu, drained, pressed, and cut into 1/2-inch cubes
4.25 ounces dried ramen noodles (half of a 9.5 ounce package)
1 cup julienne cut carrot (about 2 carrots)
1 cup frozen shelled edamame, thawed
Toasted sesame seeds, for serving
Instructions
Coat the bottom of a large pot with a tablespoon of peanut oil and place it over medium heat.
Give the oil a minute to heat up, then add the mushrooms. Cook the mushrooms for about 5 minutes, stirring them just once or twice, until they just begin to soften and brown. Watch them carefully to avoid burning.
You can add a dash more oil to the pot if it seems very dry at this point. Give it a minute to heat up, then add the garlic, ginger, and white parts of scallions. Sauté the aromatics for about a minute, until they become very fragrant.
Stir in the broth and 2 tablespoons of soy sauce. Raise the heat and bring the liquid to a boil. Lower the heat and allow everything to simmer for about 30 minutes.
While the broth simmers, prepare the tofu. Begin by stirring the remaining 2 tablespoons of soy sauce together with the brown sugar and 1/2 teaspoon of sesame oil in a small bowl. Stir until the sugar is dissolved.
Coat a medium skillet with the remaining tablespoon of oil and place it over medium heat.
When the oil is hot, add the tofu cubes in an even layer. Cook the tofu for about 10 minutes, flipping about halfway through, until browned and crispy.
Pour the sauce over the tofu and gently flip the pieces a few times to coat them with sauce. Let the tofu continue cooking for about a minute, until most of the liquid reduces. Remove the tofu from the skillet and transfer it to a plate.
Bring a medium pot of water to a boil. Cook the noodles according to the package directions, then drain them into a colander and rinse them with cold water.
After the broth has simmered for 30 minutes, add the carrot. Continue simmering for about a minute, until the carrot just begins to soften. Remove the pot from heat.
Stir the remaining 1/2 teaspoon of sesame oil into the broth and season it with additional soy sauce, if desired.
Divide the tofu, edamame, and noodles among four bowls, then ladle the broth with mushrooms and carrots into each bowl.
Top each bowl with the green parts of your scallions and sesame seeds. Serve.
Nutrition Facts
Vegan Ramen
Amount Per Serving
Calories 375 Calories from Fat 134
% Daily Value*
Fat 14.9g23%
Saturated Fat 2.5g13%
Sodium 1219mg51%
Potassium 590mg17%
Carbohydrates 44.2g15%
Fiber 6.3g25%
Sugar 10.2g11%
Protein 18g36%
Calcium 306mg31%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
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Vegan French Onion Dip
This vegan French onion dip is rich, creamy, and packed with savory flavor! Made with caramelized onions in a silky dairy-free cashew base, it’s great with chips, but good enough to eat with a spoon.
This vegan onion dip is the best onion dip I’ve ever eaten. And let me tell you: this girl has eaten her share of onion dips!
Onion dip was a favorite of mine as a kid. I kind of lost my taste for it as an adult — most onion dips are kind of overpowering and artificial tasting. But this vegan French onion dip is another story — the flavor is perfectly savory with a touch of sweet, while the texture is creamy and smooth.
Let’s talk about how it’s made!
What You’ll Need
Onions. You’ll need lots of them! A pound, to be exact. Plain old yellow onions will do.
Olive oil. You can substitute another high-heat oil if you’d like.
Organic sugar. Make sure it’s organic to keep the recipe vegan
Raw cashews.
Garlic.
Dried thyme.
Balsamic vinegar. Quality matters here. You want the vinegar to be thick and syrupy, with a bit of sweetness to it.
Raw cashews. It’s important that they’re raw. Using roasted cashews will give you something that tastes more like cashew butter than onion dip! They also need to be soaked in water for 4 to 8 hours to soften up.
Non-dairy milk. Use something unflavored and unsweetened.
Silken tofu.
Lemon juice.
Vegan Worcestershire sauce. Annie’s and Edward & Sons brands are both vegan.
Onion powder.
Salt & pepper.
Fresh chives. These are optional, but they make a great topping.
How to Make Vegan Onion Dip
The following is a detailed photo tutorial on how to make this dish. Scroll down if you’d prefer to skip right to the recipe!
Caramelize the Onions
Slice your onions super thin and place them in a skillet with the olive oil and a pinch of sugar.
Give the onions a stir to distribute the ingredients, then place the skillet over low to medium-low heat.
Slowly cook the onions, giving them a stir every so often. They’ll gradually soften and brown. Be patient! The whole process can take about an hour.
Now raise the heat just a bit and add the garlic and thyme. Cook everything for a minute, then add the balsamic vinegar. Stir it in and cook everything for just a minute more, until most of the liquid reduces.
Blend the Dip
Drain your soaked cashews and place them into a blender or food processor bowl, along with the non-dairy milk. Blend the cashews and milk to a smooth paste.
Add the tofu, lemon juice, Worcestershire sauce, and onion powder. Blend everything again until the mixture is smooth. It should be about as thick as sour cream.
Add the caramelized onions, reserving a few for topping if you’d like.
Blend everything again until the onions are finely chopped up and incorporated into the mixture. Now season the mixture with salt and pepper before giving it one final blend.
Serve
Spoon your vegan French onion dip into a bowl and garnish it with a few caramelized onions. I like to top mine with some fresh chives as well! Serve with chips.
Vegan Onion Dip Tips & FAQ
Is this dip gluten-free? It is!
Shelf life & storage: Vegan French onion dip will keep in a sealed container in the fridge for about 4 days.
Does your dip taste like it’s missing something? It’s probably salt. Onion dip has a lot of salt in it, so don’t be shy!
Did you forget to soak your cashews? Try boiling them in water for 15 minutes. They won’t blend up quite as smooth as if you’d soaked them.
The caramelized onions can be made ahead of time. Store them in a sealed container in the fridge for up to 4 days, or in the freezer for 3 months.
Looking for more vegan dips? Try my vegan spinach dip, cheesy vegan taco dip, or vegan ranch dressing.
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!
Vegan French Onion Dip
This vegan French onion dip is rich, creamy, and packed with savory flavor! Made with caramelized onions in a silky dairy-free cashew base, it’s great with chips, but good enough to eat with a spoon.
Prep Time 15 minutes
Cook Time 1 hour
Soak Time (Cashews) 4 hours
Total Time 5 hours 15 minutes
Servings 8
Calories 102 kcal
Author Alissa Saenz
Ingredients
1 pound yellow onions, thinly sliced
1 tablespoon olive oil
Pinch organic sugar
2 garlic cloves, minced
1/2 teaspoon dried thyme
1 tablespoon balsamic vinegar
1 1/2 cups raw cashews, soaked in water 4-8 hours, drained and rinsed
1/3 cup unsweetened and unflavored non-dairy milk
1/2 cup silken tofu
1 1/2 tablespoons lemon juice
1 tablespoon vegan Worcestershire sauce
1 teaspoon onion powder
Salt, to taste (I used 1 1/2 teaspoons)
Black pepper, to taste (I used 1/4 teaspoon)
Fresh chives, for serving (optional)
Instructions
Place the onions, olive oil and sugar into a large skillet. Stir to coat the onions evenly with the oil.
Place the skillet over medium-low heat. Slowly cook the onions, stirring occasionally. The onions will soften and slowly brown as they cook, and should take about an hour to completely caramelize.
Raise the heat to medium and add the garlic and thyme. Cook everything for about 1 minute, continuously stirring, until the garlic becomes very fragrant.
Stir in the balsamic vinegar and continue cooking and stirring everything for about 1 minute, until most of the liquid dries up. Remove the skillet from heat and let the onions cool a bit.
While the onions cool, place the cashews into a food processor bowl with the milk. Blend to a smooth paste.
Add the tofu, lemon juice, Worcestershire sauce, and onion powder. Blend again until the mixture is smooth.
Add the onions to the food processor, reserving about a quarter of the batch for topping, if you’d like. Blend again until the onions are finely chopped and incorporated into the dip.
Season the dip (generously) with salt and pepper to taste, and blend the mixture one final time.
Spoon the dip into a bowl and top it with the reserved caramelized onions and chives. Serve with chips.
Nutrition Facts
Vegan French Onion Dip
Amount Per Serving (2 tablespoons)
Calories 102 Calories from Fat 65
% Daily Value*
Fat 7.2g11%
Saturated Fat 1.4g7%
Sodium 238mg10%
Potassium 141mg4%
Carbohydrates 7.6g3%
Fiber 1.1g4%
Sugar 2.2g2%
Protein 3.1g6%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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Quinoa Bowl
Quinoa Bowl – Vegan HeavenFacebookInstagramPinterestTumblrTwitterFacebookInstagramPinterestTumblrTwitterFacebookInstagramPinterestTumblrTwitter
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