Breakfast taquitos filled with a quick scramble along with veggies, cheese, and your favorite toppings is such a quick, easy, and satisfying meal! Make the super versatile scramble seasoning ahead, so you can whip up all kinds of eggy breakfasts in a flash. (gluten-free, nut-free, with easy soy-free option)
These breakfast taquitos are super easy and super quick, if you have my scramble seasoning on hand. Even if you don’t, making the scramble seasoning is also easy. You just get all the spices, mix them in a jar, and it’s ready. You can use that scramble seasoning on scrambles, omelettes, frittatas, or to make a quick tofu egg salad in many different ways. It works well wherever you want any kind of eggy breakfast flavor.
Definitely make some and use that in this recipe, because then it’s super quick. You just crumble the tofu, add some chopped veggies, the scramble seasoning, and vegan cream cheese. Mix it all up in a bowl, and your scramble is ready to stuff into your breakfast taquitos.
Then, you roll that scramble up in warm tortillas and bake or pan fry. Serve with your favorite toppings, like pico de gallo, salsa, vegan sour cream, etc., and they are just fabulous!
Why You’ll Love Breakfast Taquitos
quick and easy breakfast that’s super satisfying
cheesy, veggie-packed tofu scramble stuffed into soft tortillas, baked or pan fried until crisp
versatile! Customize mix-ins and flavors to taste.
easy to make gluten-free, nut-free, and even soy-free
A creamy vegan cheese log coated in crunchy pecans and fresh herbs is perfect for holiday parties served with crackers and veggies. This recipe is super easy, delicious, and versatile! (gluten-free, soy-free and nut-free options)
This is a wow-worthy, super easy vegan cheese log that you can whip up for any party, potluck, or holiday gathering. It’s delicious, cheesy, and creamy with a fantastic pecan-herb crumb which adds wonderful texture and flavor.
The holiday cheese log pairs beautifully with all kinds of veggies, crudites, crackers, fruit, or even spicy jams and chutneys. It’s perfect on a charcuterie board served with mango chutney and paired with one of my cheese balls, like my Jalapeno popper cheese ball.
You can also use this creamy cheese as a spread for baguettes or bagels or even to make grilled cheese, quesadillas, or mac and cheese. For mac and cheese, just add some stock to a pan, heat it up with the cheese log to make a sauce, and toss in your cooked pasta of choice.
This vegan cheese log recipe is flexible and easy to adapt to your flavor profile. Try adding paprika and jerk seasoning, Cajun spices, or extra red pepper flakes for a spicy version.
Why You’ll Love this Vegan Cheese Log
creamy vegan cheese log coated in crunchy toasted pecans and fresh herbs
perfect for parties, potlucks, cheese boards, and charcuterie boards
easy to make and versatile! Try different base and seasoning options.
easy to make gluten-free, soy-free, and/or, nut-free
Chai tiramisu cake has a delicious, moist, chai-infused cake with layers of cardamom cream dusted with a cocoa-chai topping. It is an absolutely fabulous fusion dessert perfect for Diwali or any special occasion! (soy-free with gluten-free or nut-free option)
We’re actually making a super quick cake for this chai tiramisu, instead of using ladyfingers. The rich, creamy textures of the cake and cardamom cream give you the decadence of tiramisu without any eggs or dairy needed.
You can make this with vegan ladyfingers, if you can find those, or you can use vegan cake rusks. Cake rusks are like plain biscotti available in Indian stores, and they work well as a substitute for ladyfingers. Just soak them in the chai, and use them for layering. Or, you can make this simple cake with just a few ingredients.
I heard you about wanting a cake that used a cream topping that didn’t need a freezer to set. The cardamom cream for this chai tiramisu cake sets up thick and spreadable at room temperature, no freezer needed.
Whether you make the cake from scratch or use one of the substitutions, this incredibly delicious chai tiramisu is a hit at any dinner party. It also freezes well, so you can make it ahead. Just thaw it overnight in the fridge.
Why You’ll Love Chai Tiramisu
quick, easy, moist, delicious cake soaked in flavorful milk chai
rich, decadent cardamom cream that sets up with no freezer needed
Pillowy tortellini and a velvety tomato-cream broth, enriched with my easy homemade sausage spice mix. Bursting with bold Italian flavors and ready in just 30 minutes, it’s your new favorite irresistible soup.
I got some almond ricotta–stuffed tortellini, so I decided to make an amazing soup with it. This is a hearty, delicious, and easy tortellini soup recipe. It uses the usual suspects of an Italian-flavored soup: aromatics, carrot, celery, Italian herbs, and vegan sausage. Those flavors pair up with the tortellini, tomato purée, and some non-dairy cream.
It turns out absolutely delicious.
I make this spice mix which adds all the flavor of sausage to whatever plant based protein you choose. This spice mix combines smoked paprika, fennel seeds, garlic powder, black pepper, oregano, and pepper flakes, and it’s just so versatile and flavorful!
First make the spice mix, and then decide which protein you want to use for the sausage. You can use vegan sausage, lentils, walnuts, pecans, chickpeas, crumbled tofu, chopped up soaked soy curls, seitan, or whatever else you like.
Cook your protein of choice with some garlic and the spice mix, then add all the aromatics. Fold in the tomato sauce, tortellini, and some stock, then add non-dairy cream at the end. The tortellini cooks up in the same pan with the rest of the soup.
The soup comes together within 30 minutes in just 1 pan, and is creamy and satisfying!
Why You’ll Love Tortellini Soup
super easy 1-pot meal ready in 30 minutes
creamy, tomatoey broth with sausagey flavors and tender, cheesy tortellini
super versatile! Use whatever plant-based protein you like!
Easily made gluten-free, soy-free, and/or nut-free.
Sticky, crispy, ginger- and garlic-packed tofu Manchurian is an easy and delicious meal over rice, quinoa, noodles, or lettuce wraps. This popular Indo-chinese sauce has a sweet heat that is absolutely addictive! (nut-free with gluten-free and soy-free options)
Manchurian sauce is one of the most popular Indo-Chinese sauces, and it’s one of my favorites. You can use it in many different ways to make a variety of dishes. You can find it on restaurant menus paired with crispy fried chicken, crispy cauliflower, or fried veggie balls coated in the thick, sticky sauce.
This sauce is absolutely delicious, and it has tons of ginger and garlic, so be ready to chop up a lot of both.
You can also make a thinner version of Manchurian sauce to pair with rice, very saucy veggie balls, crispy chicken, or noodles. I have a couple of different ways to use Manchurian sauce on the blog that use these variations.
Today, let’s make tofu Manchurian. We toss tofu in rice flour and cornstarch to make a really crispy coating, then pan-fry it until it gets an amazing crunch. We make the Manchurian sauce in the same pan, then toss the crispy tofu in it right before serving, so it keeps that satisfying crunch.
Top your tofu Manchurian it with green onions, and serve it with rice, quinoa, noodles, or lettuce wraps. Or enjoy it as a starter on its own!
Why You’ll Love Tofu Manchurian
crispy tofu in sticky-sweet ginger-garlic Manchurian sauce
1-pan dish ready in about 30 minutes
flexible! Serve as a starter or over rice, grains, noodles, or in lettuce wraps.
naturally nut-free with easy gluten-free and soy-free options
Indian Chaat meets Tostadas! Cilantro mint lime chutney marinated beans on crunchy tostadas with sweet maple lime sauce and cooling yogurt, are an Indian fusion dish that’s a perfect starter, snack, or even entree! No cook (Options for soy-free nut-free gluten-free)
These no-cook tostadas use canned beans, prepared tostadas, and lots of delicious sauces – no cooking needed! The only cooking you’d need to do is if you are making your tostadas from tortillas. Prepared tostadas are readily available in most grocery stores.
I wanted to make a fun dish with beans, and I took inspiration from chaat, which is a family of Indian snacks or street food characterized by these awesome combinations of different textures and flavors. Especially papri chaat which has crisp crackers paired with mashed potatoes or chickpeas or both and chutneys, sauces and yogurt for a fantastic salad like hearty nachos if you will. Many chaat recipes have crispy, spicy, sweet, and tangy all together. They’re great as snacks or can be a refreshing meal.
I took inspiration from those flavors and textures. Usually, I make this chickpea potato chaat with small crackers, where you take some cooked chickpeas and cooked potatoes, toss them with some spices and chutneys, and layer them with yogurt, more chutneys, and some chopped crunchy veggies.
I turned that dish into this tostada, where we take crispy tostadas and make marinated beans that are soaked in a delicious green chutney, instead of chickpeas, along with cucumber and onion. We top the tostadas with these beans and then add a good drizzle of seasoned non-dairy yogurt and this sweet, tangy, maple-lime sauce to bring all of those flavors together. It’s absolutely fantastic and delicious! The maple lime sauce is a sub for tamarind date chutney. If you have tamarind chutney, use that for more Indian chaat flavor. Try more Indian salads- Mango Zucchini chickpea Indian spiced oil salad and my Kachumber Salad !
This recipe is very versatile. If you want to control the heat, use less of the green chili, and choose a milder chili. If you don’t have tostadas, you can make your own! Those instructions are in the recipe notes. If you don’t like cilantro, you can make a mint chutney with more mint leaves instead of the cilantro.
Chutney bean tostadas are just fabulously crispy, zesty, refreshing, and hearty. They are a perfect summer meal!
Why You’ll Love Chutney Bean Tostadas
perfect warm weather meal or snack – no cooking required!
incredible combination of flavors and textures! marinated beans, sweet and savory chutneys, creamy cooling cumin yogurt drizzle, on crunchy tostadas
soy-free and nut-free with easy gluten-free option
This grillable veggie burger is packed with flavor, holds up beautifully on the grill, and is easy to make ahead. No mush, no crumble, just a hearty, smoky, satisfying bite every time. Nutfree Black Bean Sunflower seed burger. This post was originally published on june 6 2017
It is time to fire up the grill and flip some veggie burgers. These hearty burgers are made up of black beans, brown rice, sunflower seeds and amazing seasoning. You can grill or pan fry the patties.
Veggie burgers can be overly squishy (too many beans, too much moisture, too much mashing), or too crumbly (not enough binding, big unmashed ingredients such as whole beans or large chunks of onions, peppers, veggies). Both these issues can be solved with vital wheat gluten in the patties, but I don’t always like the texture of the patty with vital wheat gluten. So instead, I use just the right balance of cooked grains, beans, and some breadcrumbs to make a sturdy grillable patty. Like with any other veggie burger, mash and pack the ingredients well for sturdier results.
Black beans work really well in these burgers, but you can also use kidney beans. These patties are packed with flavor, paprika, Old Bay, coriander, and fennel seeds bring depth, while toasted sunflower seeds add a satisfying, hearty bite. These patties are a must make!
I think the first time I made a black bean burger version from a recipe on the internet, I found that it needed some, or wait a lot of flavor. So I set out to create my own. This version, takes the elements of a classic bean burger, but gets an upgrade with the spices and smoky caramelized onions to make a fantastically flavorful patty.
Do try this burger, and let me know in the comments if this replaced the usual black bean burger! You can find more 35+ Veggie Burger options here, no fake meats!
Why You’ll Love Grillable Veggie Burgers
Easy to make.
You can actually grill them and they won’t fall apart.
Grillable Veggie Burger ( Black Bean Sunflower Seed Burger)
This grillable Black Bean veggie burger is packed with flavor, holds up beautifully on the grill, and is easy to make ahead. No mush, no crumble, just a hearty, smoky, satisfying bite every time. Gluten-free option. Nut-free. Soy-free option
Course Burger
Cuisine Vegan
Prep Time 10 minutesminutes
Cook Time 35 minutesminutes
Total Time 45 minutesminutes
Servings 6patties
Calories 269kcal
Author Vegan Richa
Ingredients
1/2cupsunflower seeds or pepitas or heaping 1/2 cup nuts such as walnuts or pecans if you are ok with nuts.
Toast the seeds : add sunflower seeds to a skillet over medium heat, toast for for 2 minutes. Stir occasionally to avoid burning. Remove from skillet annd let cool. Add the coriander seeds and fennel seeds and toast for a minute. Take off heat and set aside to cool.
Make the smoky caramelized onions: Heat oil in a large skillet over medium heat. Add onion , green chile, 1/4 tsp salt and 1/4 tsp sugar. Cook for 5 minutes. Stirring occasionally. Add the smoked paprika and mix. Add a splash of water if the pan is drying up. Cook for another 3 mins, stirring occasionally .
In a food processor, add the sunflower seeds, fennel and coriander seeds and spices. process until they become a coarse meal. Flavor variation: add some oregano if you like, add cayenne for heat.
Add the two thirds of the rice and 1 cup of black beans, salt, 3 – 4 tbsp of the smoky caramelized onions, flaxmeal, bbq sauce. Process until most of the beans have broke down.
Transfer the mixture to a bowl. Mix in the breadcrumbs, remaining black beans and rice, Taste and adjust salt, heat and seasoning. Add more seasoning and bbq sauce if needed and mix in. Add flour or breadcrumbs if the mixture is too moist.. Chill for 10 minutes in the fridge.
Shape into patties using a cookie cutter or by hand. (press mixture into a cookie cutter until packed. Tap to release. Even out the top). Heat up the grill over medium high heat. When hot, grill for 3 to 5 mins per side. Or pan fry in a skillet over medium heat with a little oil. Brush some bbq sauce or a mix of bbq sauce and hot sauce, on both sides and grill half a minute, then remove from grill.
Dress with the smoky caramelized onion, tomato slices, bbq sauce or ketchup and mustard, or vegan mayo/ranch between toasted burger buns or lettuce!
Video
Notes
To make the patties gluten-free use gluten-free breadcrumbs and rice flour or oat flour.To make the patties soy-free, use soy-free bbq sauceFor variation: Add zest of half a lemon with the lemon juice. Use ketchup + sriracha instead of bbq sauce. Add more smoked paprika for smokier onions.Storage: These burger patties uncooked or cooked can be stored in the fridge for upto 4 days. Reheat on the skillet or grill. they can be frozen uncooked for months. Grill directly from the freezer. Grill a minute or so longer
coriander, and fennel seeds: The seeds add flavor to the burger.
Black beans: Black beans work really well in these burgers, but you can also use kidney beans.
White Rice: You can use brown or white rice, but I prefer white rice for this.
Spices: Smoked paprika, Old Bay seasoning, and lemon add complex flavors.
BBQ Sauce: The bbq sauce adds a hint of sweetness and moisture
Breadcrumbs: The breadcrumbs help bind the burger patties.
💡Tips
Toast the sunflower seeds to add a hearty umami flavor to your burger.
If the onions begin to stick to the pan when you’re caramelizing the onion, add a splash of water, and cook for another 3 mins.
Mash and pack the ingredients well while forming your pattie for sturdier results.
After you’ve formed the patties, let them chill in the fridge for 10 minutes. This will help them keep together while cooking.
How to Make Black Bean Sunflower Seed Burgers
Toast the sunflower seeds for 2 minutes, add the coriander seeds, and fennel seeds and toast for 1 minute. Let cool. Add oil, onion, green chili, salt, and sugar to a skillet over medium heat and cook for 5 minutes.
Add smoked paprika and cook for 3 minutes. Add a splash of water in between if needed
The onions should be a golden brown color. Add the sunflower, fennel, and coriander, seeds to a food processor.
Grind them into a powder. Add two thirds of the rice and black beans to the food processor.
Add salt, 3 to 4 tbsp of the smoky caramelized onions, flaxmeal, bbq sauce, and process until most of the beans have broken down.
Transfer the mixture to a bowl. Mix in the breadcrumbs, remaining black beans. Taste and adjust salt, heat, and seasoning. Add flour or breadcrumbs if the mixture is too moist. Chill for 10 minutes in the fridge.
Shape into patties using a cookie cutter or by hand. Heat up the grill over medium high heat, grill for 3 to 5 minutes on each side.
Brush some bbq sauce or a mix of bbq sauce and hot sauce, on both sides and grill for half a minute, then remove from grill.
Dress with the smoky caramelized onions, tomato slices, bbq sauce or ketchup, and mustard, or vegan mayo/ranch between toasted burger buns or lettuce!
Yes, this recipe is nut-free and can be made gluten-free with gluten-free breadcrumbs, and soy-free with soy-free bbq sauce.
Can the patties be made ahead?
Yes, the patties can be made ahead and placed in the fridge until ready to use, or they can be frozen. Shape, place between parchment. Place on grill directly from the freezer. Cook a minute or so longer for frozen patties.
Tofu majestic is a vegan version of the popular South Indian starter, chicken majestic. Spicy, crispy tofu in a thick, spicy sauce is an absolutely delicious starter or side! You can easily control the heat, if you don’t like your food too spicy. (Options for gluten-free, soy-free, and nut-free)
Chicken majestic is pretty popular in restaurants in the state of Andhra Pradesh, and especially in the city of Hyderabad. It is a spicy, crispy chicken dish that is usually fried or pan-fried and tossed in a thick, delicious, spicy sauce. It has elements from indo Chinese cuisine and the combination with South Indian flavors makes it a finger licking can’t stop good appetizer!
It is served as-is as a starter with a side of chutneys or a side salad. You can also add it to wraps or serve with rice. It is absolutely mindblowingly delectable and delicious. The tofu is crisped with some cornstarch and rice flour and some spices. Then tossed in a thick sauce to coat. If you want to keep these crisp, toss and serve immediately!
Tofu majestic is definitely hot with 4 heat elements in it, there’s green chilies, Kashmiri chili powder, black pepper and sambal oelek! It can get hotter depending on the green chilies that you use. To manage the heat, use milder green chilies and use less of the black pepper and Kashmiri chili powder.
I like to serve this with a side salad of onion and cucumber. It’s kind of like quick pickled onion with Indian spices called laccha pyaza. See the recipe notes for instructions for making the crispy, vibrant laccha onions. You can also serve with chutneys of choice or a creamy dip on the side to mellow the heat.
Why You’ll Love Tofu Majestic
flavorful, crunchy, battered tofu in a thick, spicy sauce
bake or pan fry the tofu
versatile! Serve on its own, with chutney or creamy dipping sauce, with a fresh salad, or as wraps
easy to make gluten-free, nut-free, and even soy-free.
A hearty BBQ lentil burger topped with quick and easy creamy coleslaw is a perfect summer meal! Serve in a bun or over a crisp salad. (nut-free with gluten-free and soy-free options). This post was originally published May 6, 2013
Hello summer! It’s time for all things BBQ, and this BBQ lentil burger combines so many summer flavors in one delicious dish.
The patties have split red lentils, which cook really quickly, and they are loaded with BBQ sauce, inside and out! You can make them on the stovetop or in the oven.
These burgers are also absolutely loaded with veggies! Finely chopped cauliflower, carrots, garlic, ginger, and bell pepper give the patties bulk, texture, and flavor. These are veggie veggie burgers. Not trying to be meat anything. Just lentils and veggies and celebrating them. These veggie patties are delicious as is as well!
Serve these with a simple, creamy slaw or your favorite burger toppings on a bun, or use them to top a green salad for a lighter meal. I love adding fruit to the slaw. The original recipe was written with mango in the slaw. Mango add some juicy sweet to the creamy, tangy, crunchy slaw for amazing balance of flavor.
Why You’ll Love BBQ Lentil Burgers
veggie-packed!
easy to make in the oven or on the stovetop
loaded with so much amazing BBQ sauce flavor!
versatile – Serve on a bun with your favorite toppings or add the patties to a salad.
nut-free with easy soy-free and gluten-free options
Super delicious gochujang tacos with creamy, crunchy yum sauce slaw are incredibly easy to make without a ton of ingredients. Crispy gochujang tofu, creamy gochujang slaw dressing, sweet spicy maple gochujang drizzle! Triple gochujang!
These tacos! They celebrate gochujang in a way you’ve never experienced! Crispy gochujang tofu! Creamy gochujang sauce for the slaw and for dressing! And a sweet spicy gochujang glaze to finish! Triple gochujang.
These tacos are super delicious and amazing! They come together fairly quickly and use many same ingredients in the different components of the taco. Despite that, there’s so much overall texture and flavor that they’re fabulous to whip up and enjoy on any weekday or on the weekend.
I love to make this tofu. It’s just super flavorful. You’ll want to double or triple the tofu recipe, so you’ll have leftover tofu handy to use in salads, wraps, sandwiches, bowls, etc. throughout the week.
Gochujang tacos are very simple to make. We take some tofu and marinate it in a gochujang, ginger-garlic, soy, and maple mixture, and then bake it.
Meanwhile, make the crunchy, creamy slaw. We make a quick, creamy dressing using gochujang again along with some lime juice, maple syrup, and non-dairy yogurt or vegan mayo. You use that dressing to make the slaw and to dress the tacos later on, so you don’t have to make multiple dressings.
I usually like to finish it off with a gochujang-maple drizzle. You don’t have to do this, but it adds some extra heat and a flavor punch—so definitely try to make that one as well.
These tacos are fantastic when the slaw is fresh and crunchy, the tofu is spicy and chewy and crisp! The creamy dressing adds richness, and the gochujang drizzle adds sweet heat. The pickled jalapeños bring a tangy heat that ties it all together.
Why You’ll Love Gochujang Tacos
crispy gochujang tofu with creamy, spicy, crunchy slaw in warm tortillas
simple ingredients – slaw and tacos use the same sauce!
versatile! Use the tofu to make tacos or to top salads or bowl meals or in sandwiches or wraps!
naturally nut-free with gluten-free and soy-free options
Marry me tofu bake is like a high protein plant-based lasagna style bake. Tofu, creamy smoky sauce, spinach sun-dried tomato tofu ricotta, and no pasta! Lasagna meets tofu parmigiana meets marry me tofu, minus pasta. Easy to make all in one baking dish. Over 20 gm protein! Options for gluten-free, soy-free, and nut-free
My husband loves my tofu parmesan bake, and so did you guys, because lots of you have made that one and variations of it since I first posted it. It’s basically like a lasagna with this delicious spinach ricotta filling and some pasta sauce, all layered up but with tofu slices instead of lasagna noodles. It’s a hearty dish that’s easy to make and can be served in various ways.
For this marry me tofu bake, I changed up the fillings. I used the flavors from my marry me pasta and made this creamy smoky sauce and the an umami filled ricotta filling to create something new and delicious. It has this incredible, smoky rose-style sauce. Then, we make the spinach ricotta filling, but we also add sun-dried tomato and some heat to it for a richer deeper umami flavor.
Together, all of these flavors create a sort of a marry me pasta flavor profile, but in a parmigiana kind of format. This bake is hearty, delicious, and everybody’s going to keep going in for seconds. And thirds!
It is a high-protein dish, because we use tofu layers instead of lasagna noodles, add tofu to our spinach ricotta filling and even in the creamy pasta sauce. The pasta sauce gets its creaminess from protein-rich cashews and tofu. So, there’s protein in each element of this dish. If you don’t want to use cashews for the sauce, you can use hemp seeds or silken tofu as another source of protein. There’s also nutritional yeast in the sauce, which adds even more protein to each helping, making each serving super satisfying and delicious.
You can serve this with some sourdough or whole grain bread for even more protein, or over lentil spaghetti or lentil pasta for an extra protein boost.
Why You’ll Love Marry Me Tofu
super simple, 1-pan, weeknight meal
Lasagna meets tofu parmigiana meets marry me tofu, minus pasta!
bakes in the oven, so very little active cooking time
Saag Cornbread Casserole – a fragrant Indian mustard greens stew baked in the oven and topped with a cornbread topping. So flavorful and comforting. Baked Sarson da saag Makki roti casserole. Nutfree Soyfree recipe. Oil-free and gluten-free versions are included.
I am back with another Indian-inspired casserole dish! To help you try Indian flavors and foods in a a simpler format. Saag Cornbread Casserole – flavorful, super nourishing and oh-so satisfying.
Saag is a dish from the northern part of India that uses greens. It can use different types of greens that are locally available. The most common version uses either all mustard greens or a mix of mustard greens and spinach or bathua (a type of amaranth) leaves. It is often slow cooked for a while then mashed and cooked again to make a spiced mashed greens stew that is served topped with vegan butter, Indian pickle and with flatbread.
Saag is usually served with a maize flour/fine cornmeal based flatbread (called Makki ki roti).
Makki/makai ki roti (corn flatbread) is somewhat similar to Mexican corn tortillas but uses maize flour that hadn’t been nixtamalized. Hence it has a different flavor and texture from corn tortillas. The process for making both the roti and saag can take quite some time, so I converted this delicious Punjabi comfort food staple into a simple casserole dish that you can make in a baking dish!
The greens used in this casserole are chopped up and placed at the bottom of the casserole dish alongside the tempered spices and flavors of Saag. I add some quinoa to increase the protein content of this vegan casserole dish. You can use split red lentils instead or some potatoes.
While our saag casserole bakes, we make a cornbread-type topping using Indian spices and cornmeal instead of making corn flatbread on the side.
Then we layer that cornbread mixture over the pre-cooked greens, cover it with parchment paper and bake the whole assembled casserole again until the cornbread sets.
I love to serve this as is or with some vegan butter on top. It’s hearty, delicious and checks all the Makki ki roti and sarson da saag flavor and the ease of a casserole.
This easy recipe for Black Pepper Cauliflower is a vegan spin on black pepper chicken. Bake the cauliflower, make the sweet and spicy pepper sauce, combine and your meal is ready. Nut-free & glutenfree!
Craving takeout? Make Black Pepper Cauliflower! Ever since General Tso Cauliflower and Cauliflower Wings recipes became viral on social media, we all know that cauliflower is a fantastic veggie to carry all these delicious sweet and sticky sauces we love and usually get delivered from our local takeout favorite.
This recipe for Black Pepper Cauliflower is a new favorite and a vegan spin on black pepper chicken. Bake, make the sauce, combine and yummy! Your meal is ready.
Unlike many other cauliflower recipes, this one does not require frying. We simply toss the cauliflower florets in cornstarch and some spices – freshly ground black pepper obviously being the most important one – then bake them.
While the cauliflower bakes we make our spicy, sticky sauce, then toss everything together.
For the sauce, we rely on the magic sweet-salty combination of soy sauce and maple syrup along with white pepper, ginger and red chili for a bit of heat. You will love the combination of spicy, sweet and salty in this dish.
I like to add some chopped celery stalks for some fresh crunch.
You can serve the Black Pepper Cauliflower as is, or with rice, or as a topping for bowls or as a filling for lettuce wraps. Any way you serve it up will be delicious.
This easy 1 Pot 30 minute Vegan Irish Stew comes together within minutes with simple ingredients and has the most comforting, round and earthy flavor. Leftovers keep for days and will taste even better the next day. Make it for dinner tonight!
There is nothing quite as comforting as a big bowl of stew. This recipe for vegan stew is super easy made with simple ingredients that bring a lot of flavor!
Traditional Irish stew is made with pork or beef and often stout or cider is added. And while we do skip the meat and use a satisfying mix of potatoes, mushrooms and carrots instead, we also add beer to give this stew its deep earthy flavor.
The stew is thickened with flour but you could add cornstarch instead. Also feel free to play around with the veggies. Sweet potatoes would be nice here and so would be peas or even asparagus.
Got some vegan protein left from a past dinner or some vegan sausage? Toss it right in.
This Vegan Jalapeno Skillet Mac and Cheese is made in just 1 Skillet! No need for multiple pans! A 30 minute simple vegan spin on a family dinner favorite that is perfectly cheesy with a kick of heat from the added jalapenos. Options for gluten-free soyfree nutfree
Jalapeno Skillet Mac and Cheese in all its cheesy, salty and spicy glory! This is the ultimate vegan comfort food for a cold night and with this recipe, it comes together quicker and easier than one that needs to make the sauce and boil pasta separately!
We make this dish in one skillet on the stovetop. Stovetop Pasta dishes like my Vegan Pesto Skillet Lasagna and my French Onion Skillet Lasagna are among my favorite dishes to make when life gets busy and I crave a comforting meal.
I love the spicy kick of the jalapenos to counterbalance the rich cheese sauce. However, if kids are eating with you, remove the seeds, or add less jalapenos or just to one side of the dish.
We want to bring on the flavor right from the beginning, starting with cooking the pasta in seasoned broth instead of plain water. If your pasta absorbs all the water while cooking, you might want to add a splash more of broth to bring the sauce together.
Looking for a gift for the new year to eat more plant based? Get my cookbooks to help you try easy and amazing meals in 2023! Ebooks will deliver instantly, get print books from local stores.
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