Lemon white bean soup is a creamy, vibrant one pot meal that’s perfect for busy weeknights. It’s hearty, filling, and uses simple, budget-friendly ingredients. (gluten-free with soy-free and nut-free options)
It’s soup season, and I am loving all the creamy, hearty, and budget-friendly soups — and this lemony white bean soup fits exactly into that category. It’s packed with tons of veggies, beans, and protein.
The best part about this lemon white bean soup is that it’s flexible to your flavor profile. You can easily adjust the flavors and ingredients based on what you have on hand. It’s vibrant, lemony, and perfect for the whole family!
The soup gets its protein from beans, cashews or tofu, nutritional yeast, and the veggies. You also blend up some of the beans into a puree to create that creamy texture along with either cashews or tofu. You can even omit the cashews and tofu, if you need to, and use just the beans for the creamy base.
This creamy lemon white bean soup is wholesome, flexible, and easy to make. The perfect go-to for cozy soup season!!
Why You’ll Love Lemon White Bean Soup
creamy, vibrant soup with tons of veggies and protein
versatile recipe! Adjust seasoning and proteins to your taste.
40-minute, 1-pot meal
naturally gluten-free with easy soy-free and nut-free options
Spice-Rubbed Braised Tofu with Vegetables in a Savory Umami Sauce. A unique delicious holiday entree that all cooks in one pan! (gluten-free and nut-free with soy-free options)
I wanted to make a vegan braised meat-style dish for the holidays, so I came up with this one-skillet meal that’s rich, hearty, and incredibly flavorful. It features an amazing, aromatic spice rub that smells so meaty you’ll be surprised it’s entirely plant-based. The spice rub coats tofu that’s been frozen, thawed, and pressed, giving it a dense, chewy texture perfect for braising.
The base for the braise starts with crisped-up potatoes and carrots. After searing the vegetables, we make a deeply flavorful sauce with caramelized onions, lots of aromatics, and fresh herbs, and flavor boosters.
The tofu and vegetables braise together in this sauce, allowing the tofu to absorb all that flavor while developing a slightly crispy top and a tender, chicken-like interior.
We use an oven-safe pan to start the dish on the stovetop and finish it in the oven, where the vegetables become perfectly tender and the tofu gets a gorgeous golden top.
It’s fantastic served with rice, couscous, mashed potatoes or other mashed vegetables, bean purée, some crusty bakery bread, or a side salad.
A simple herb sauce adds a bright, fresh contrast, but you can enjoy it on its own, too. It’s full of amazing flavors with or without. The herb sauce just bumps up the flavor even more.
Why You’ll Love Braised Tofu and Vegetables
1-pan entree that’s perfect for the holiday table
flavorful braised vegetables in caramelized onion sauce
big pieces of crisp, herb-rubbed tofu
naturally gluten-free and nut-free with easy soy-free option
If you want a simple to make yet mindblowing to eat restaurant style pasta recipe, then this penne pasta in red sauce would hit the right spot for you! This creamy & tangy red sauce pasta is full of fresh flavors thanks to the homemade tomato sauce made from scratch!
After sharing so many pasta recipes in my blog over these past few years, I discovered that I have missed sharing the simplest yet tastiest pasta that I make so often for ourselves!
Hence enters the classic penne pasta in red sauce! The creamy red sauce pasta is going to become your new favorite, if not already, in just no time and I am absolutely sure of it!
Even though this is a meatless pasta, the classic homemade red pasta sauce makes this super-addictive, ensuring you don't miss having meat with this one!
And I can bet you won’t!
What is special about this penne pasta in red sauce?
As the name suggests, this recipe is nothing but penne pasta cooked in homemade tomato sauce; so what’s the big deal about it?
Yes, I agree that it can’t be simpler than this!
Yet, I can’t help but tell you guys that this may look simple but the taste & flavor that you will experience in this pasta in red sauce will undoubtedly blow your mind!
Like it does to us every time I make it for our fancy Italian dinner at the comfort & coziness of our sweet home!
So trust me on this and make this penne pasta in red sauce as soon as you get your hands on the ingredients below and come back to thank me later!
A cozy, hands-off, no sauté mushroom potato casserole that needs just 1 pan. Layers of rich mushroom gravy with beans and veggies, layered with crisp garlic herb potatoes that take only minutes to put together as the oven does all the work. (gluten-free with soy-free and nut-free options)
It’s fall, and it’s time for some comfort food. And what’s more comforting than this casserole, which has a stewy mushroom gravy with beans and veggies, topped with potatoes smothered in garlic butter? There are lots of fall herbs, like fresh thyme and sage, and it all comes together really quickly.
This is a super easy one-pan casserole. No need to sauté or stand around the kitchen for long periods of time cooking the onions and mushrooms. Everything goes right into the baking dish, and the oven does all the work.
Once the mushroom and onions are cooked, add the beans, herbs and stew ingredients and top them with some sliced potato and bake, and thats it. You get all the fall flavors and a dish that reminds of mashed potatoes and mushroom bourguignon w/o all the work.
It’s comforting, stewy, and perfect for a fall dinner with your family, served with a side salad, garlicky dinner rolls, or some crusty bakery bread. Or serve it however else you like!
Why You’ll Love Mushroom Potato Casserole
cozy, hearty, stewy beans and veggies in a rich, mushroom gravy
1-pan oven recipe, no standing at the stove!
very little active cooking time
No cooking the aromatics and potato separately
naturally nut-free with easy gluten-free and soy-free options
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.
Smoked pork with bitter eggplant and dry bamboo shoot is another delectable naga style pork. It is a traditional and authentic naga smoked pork recipe. Pork with bitter eggplant and dry bamboo shoot is an easy and simple recipe with limited ingredients.
Today’s post is another naga style smoked pork preparation – pork with bitter eggplant and dry bamboo shoot. Here the pork is cooked with bitter eggplant, dry bamboo shoot water, red chillies, ginger, garlic and flavored with sichuan peppercorns.
Three of my favourite in one dish – smoked pork, bitter eggplant and dry bamboo shoot. They are like matches made in heaven. Not only that, they are just as delectable, and a popular ingredient used in Naga Cuisine and various North East Indian recipes.
You have the right ingredients in hand and no doubt you will nail the recipe with a lip-smacking dish. The star ingredient is the smoked pork here. The interesting add-on is the eggplant and the dry bamboo shoot which lends a balancing taste and flavor to the overall dish. This non-fussy dish is simple to make but has a unique ethnic taste.
Adding tomato is optional if you are cooking with bamboo shoot water or Bamboo Shoot. If you dont have bamboo shoot water or can’t source it, you can cook with fermented bamboo shoot. And if both cannot be sourced then you can cook with tomatoes. Also I have used the small variety of bitter gourd.
Sichuan peppercorns called as mongmong jang also popularly known as mejenga seeds is a variety of chinese sichuan peppercorns. They look little similar but both are not the same in taste and flavour.
Nagas cooked the pork in many different style and variety. I love anything bitter with pork. They go very well together and lends a balanced taste. We cook pork with bitter eggplants both the small and big variety.
If you love pork and bitter eggplant than this is a must try recipe. I am sure you will love and it won’t disappoint you.
INGREDIENTS FOR SMOKED PORK WITH BITTER EGGPLANTAND DRY BAMBOO SHOOT
PORK – I have used smoked pork. If smoked pork is not available, you can substitute smoked pork for fresh pork.
DRY FERMENTED BAMBOO SHOOT – I used the thinly long shredded dry bamboo shoot. You can use any variety of dry bamboo shoots. Use fermented bamboo shoots if dry bamboo shoots are not available.
BITTER EGGPLANT – Used the large variety of bitter eggplant in this recipe. You can use the more bitter and pea size bitter eggplant (small variety bitter eggplant). If bitter eggplant is not available, substitute it with bitter gourd or brinjal (eggplant).
CHILLI – Used local chilli powder (dry red chilli pounded into powder). For extra heat add Naga king chilli as per your heat preference. You can also soak the dry red chilli in hot water for 5 to 10 minutes. Ground it in mortar and pestle and add them.
GARLIC – Used fresh ground garlic.
GINGER – Used the regular ginger, freshly ground in mortar and pestle. You can use the naga ginger, a different variant of ginger which is more spicy and pungent in flavor.
SICHUAN PEPPERCORNS – A variety of sichuan peppercorn which is different from the Chinese sichuan peppercorn.
SALT as per your taste
WATER as required
HOW TO MAKE SMOKED PORK WITH BITTER EGGPLANT AND DRY BAMBOO SHOOT
This section shows how to make naga style smoked pork with bitter eggplant and dry bamboo shoot with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.
I made a simple video of this naga style smoked pork with bitter eggplant and dry bamboo shoot recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!
Smoked Pork With Bitter Eggplant And Dry Bamboo Shoot Recipe Video Tutorial
Step by step pictorial instructions to make smoked pork with bitter eggplant and dry bamboo shoot
Wash the dry bamboo shoot and soak them in cooking water for 5-10 minutes. Do not discard the water. You can use it while cooking.
Wash the smoked pork in warm water 2-3 times.
In a pan add in the smoked pork. Add in ground chilli or chilli flakes/powder and salt as per taste.
Add in enough hot water that the pork is emerged well in the water.
Give a quick stir and bring it to a boil. Now cover the pot and continue to cook on medium heat stirring it occasionally.
Meanwhile, in a mortar and pestle coarsely ground the ginger and garlic just to open the flavour. You don’t need to ground them into fine paste.
Dry roast the sichuan peppercorns for about a minute or until it is roasted well.
Add it to the ground ginger garlic and ground them together. You can also crush them seperately in between your palms and keep aside.
After cooking the pork for about 15 minutes add in the soaked dry bamboo shoot. You can also add in the soaked water. Add water if required and continue to cook for about 15 minutes.
Add in the bitter eggplant, give a quick mix and continue to cook for 10 to 12 minutes.
Note: I kept the bitter eggplant whole so that in the cooking process it doesn’t get mushy and stays in shape. Just gave half or cross cuts so the spices and flavor penetrates.
Add in the crushed ginger, garlic and sichuan peppercorns. Give a quick mix and cook for 2 to 3 minutes and take off the heat.
Your smoked pork with butter eggplant and dry bamboo shoot is ready. Enjoy with piping hot rice.
NOTES:
* You can substitute smoked pork for fresh pork. * If you can’t source dry bamboo shoot, you can use fermented bamboo shoot. * You can add one large tomato even though you use the bamboo shoot. If you’re not using bamboo shoot you need to add tomatoes. * You can make variations with bitter gourd or brinjal. Use any of these in place of bitter eggplant. * Add 1 or 2 naga king chilli for the extra heat. * Do not skip the sichuan peppercorns if available (mejenga seeds) for the authentic taste and flavor. * Use freshly ground ginger and garlic and not store bought ginger garlic paste. * Use freshly ground dry red chilli if not available then soak the dry red chilli in hot water for 5 to 10 minutes. Ground it in mortar and pestle and add them.
Smoked Pork With Bitter Eggplant And Dry Bamboo Shoot
Smoked pork with bitter eggplant and dry bamboo shoot is another delectable naga style pork. It is a traditional and authentic naga smoked pork recipe. Pork with bitter eggplant and dry bamboo shoot is an easy and simple recipe with limited ingredients.
Wash the dry bamboo shoot and soak them in cooking water for 5-10 minutes. Do not discard the water. You can use it while cooking.
Wash the smoked pork in warm water 2-3 times and add them in a pot or pan.
Add in ground chilli or chilli flakes/powder and salt as per taste.
Add in enough hot water that the pork is emerged well in the water.
Give a quick stir and bring it to a boil. Now cover the pot and continue to cook on medium heat stirring it occasionally.
Meanwhile, in a mortar and pestle coarsely ground the ginger and garlic just to open the flavour. You don't need to ground them into fine paste.
Dry roast the sichuan peppercorns for about a minute or until it is roasted well.
Add it to the ground ginger garlic and ground them together. You can also crush them seperately in between your palms and keep aside.
After cooking the pork for about 15 minutes add in the soaked dry bamboo shoot. You can also add in the soaked water. Add water if required and continue to cook for about 15 minutes.
Add in the bitter eggplant, give a quick mix and continue to cook for 10 to 12 minutes.Note: I kept the bitter eggplant whole so that in the cooking process it doesn't get mushy and stays in shape. Just gave half or cross cuts so the spices and flavor penetrates.
Add in the crushed ginger, garlic and sichuan peppercorns. Give a quick mix and cook for 2 to 3 minutes and take off the heat.
Your smoked pork with butter eggplant and dry bamboo shoot is ready. Enjoy with piping hot rice.
Video
Notes
You can substitute smoked pork for fresh pork.
If you can't source dry bamboo shoot, you can use fermented bamboo shoot.
You can add one large tomato even though you use bamboo shoot. If not using bamboo shoot you need to add tomato.
You can make variation with bitter gourd or brinjal. Use any of these in place of bitter eggplant.
Add 1 or 2 naga king chilli for the extra heat.
Do not skip the sichuan peppercorns if available (mejenga seeds) for the authentic taste and flavor.
Use freshly ground ginger and garlic and not store bought ginger garlic paste.
Use freshly ground dry red chilli if not available then soak the dry red chilli in hot water for 5 to 10 minutes. Ground it in mortar and pestle and add them.
INTERESTED FOR MORE NAGA RECIPES THEN YOU CAN CHECK IT OUT NAGA CUISINE
Well, if you make this naga style smoked pork with bitter eggplant and dry bamboo shoot recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
This Naga style fish is an authentic and traditional naga fish recipe. It is a flavor pack dish and extremely delicious. This naga style fish is zero oil aka no oil fish recipe. Enjoy it with piping hot rice.
It is packed with bamboo shoot flavor, well spiced and flavored with green chilli, ginger, garlic and coriander leaves. This naga fish is one of the best fish delicacies found in Naga cuisine. Rohu fish is cooked with fermented bamboo shoots, fermented bamboo shoots extract and some basic ingredients.
This naga fish delicacy is very common in a Naga household. Naga style fish is a straightforward recipe. The cooking process is also very easy peasy. You just add all the ingredients and cook until it is done. The water is evaporated completely and then take off the stove. Allow to cool down completely before serving.Isn’t it that super easy and simple?!
The ingredients for Naga style fish are also basic ingredients which are readily available locally. But if you’re staying away from home especially in cities then sourcing the bamboo shoot might be a problem because it is an exotic ingredient and not readily available everywhere. In that case you can skip the bamboo shoot and follow the recipe.
In Naga Cuisine most of the dishes are zero oil. Though non-vegetarian is common and loved by the community, a variety of vegetables, green leafy vegetables and herbs are also part of the daily meal. The Naga meal mainly consists of rice which is the staple food, meat, fish, spicy chutneys, boiled vegetables etc.
This naga style fish recipe does not use even a drop of oil and that’s the beauty of the Naga Cuisine. The final dishes are nutritious, guilt free, very tasty, flavorful, exotic and healthy as well. It is a simple and easy recipe with a simple process.
This is an excellent side dish perfect with piping hot steam rice along with curries or dal and other side dishes. This naga style fish is served after completely cooling down. It is best when served the next day.
I would definitely recommend you to try the recipe and please do share your thoughts about the recipe with me.
INGREDIENTS TO MAKE NAGA STYLE FISH:
This section explains what all ingredients are used in making the Naga style fish, how to use or choose certain ingredients and substitution options. For measurements, see the recipe card below.
The ingredients used to make this naga style fish are rohu fish, fermented bamboo shoots, bamboo shoot extract, green chillies, ginger, garlic, tomato, coriander leaves, salt and water.
FISH – The recipe uses Rohu fish. SUBSTITUTE AND VARIATION – You can use other varieties of fishes like katla, lady fish, roopchand (river pomfret), pangasius (Indian basa) or other local river or pond fishes.
BAMBOO SHOOTS – I have used fermented bamboo shoots as well as fermented bamboo shoot extract. SUBSTITUTE AND VARIATION – There is no substitute for fermented bamboo shoots. If fermented bamboo shoot is not available to you, you can skip it and make it without fermented bamboo shoot. Or make a variation with fresh bamboo shoot or dry bamboo shoot.
GREEN CHILLI – Used the large and spicy variety of green chilli. You can also add 1 or 2 naga king chilli (raja mircha) for the extra heat and flavor. SUBSTITUTE AND VARIATION – You can use dry red chilli or ground red chilli powder (local chilli powder)
GINGER – I have used normal ginger. SUBSTITUTE AND VARIATION – You can use the local variety also called naga ginger. That will add extra flavor and punch or make a variation by using ginger buds and leaves instead of ginger.
GARLIC – Regular variety of garlic is used. You can make a variation by using the Naga lasoon (garlic) also called as khuvie.
TOMATO – Normal tomatoes are used here. SUBSTITUTE – You can use local cherry tomatoes.
CORIANDER LEAVES – I have used coriander leaves along with the stems which adds a nice flavor to the fish. SUBSTITUTE – You can use the local herb culantro / burmese coriander. You can also make a variation by adding palak saak aka spinach.
SALT – Salt as per your taste
WATER – Water as required
HOW TO MAKE NAGA STYLE FISH:
This section shows how to make naga style fish with step-by-step photos and details about the technique with video tutorial. For full ingredients measurements, see the recipe card below.
I made a simple video of this naga style fish recipe for my readers which I have shared below. Please do watch to know how I made this delicious recipe. If you liked the video please do SUBSCRIBE to my channel if you haven’t yet. Also like, share and comment on it! It will mean a lot to me and really motivate me to come up and shoot more videos for my readers. As always I’m looking forward to your feedback!
Naga Style Fish Recipe Video Tutorial
STEP BY STEP PICTORIAL INSTRUCTIONS TO MAKE NAGA STYLE FISH
In a hand chopper add in the garlic, ginger and green chillies. Chop them onto a coarse mixture.
Roughly chop or slice the tomato and keep aside.
Add in the fish in a pan. Add in the fermented bamboo shoot, bamboo shoot extract, sliced tomatoes, chilli garlic ginger mixture and salt.
Add in water up to the fish level and give a quick gentle mix or simply tilt the pan to incorporate all the ingredients together.
Put on the lid and cook until the water is completely evaporated for approximately 20-25 minutes.
We will not stir the fish in the cooking process.
Once the water is almost evaporated add in the chopped coriander and take off the heat.
Remove the lid and allow the fish to cool down completely before serving. (This naga fish is not served hot unlike other dishes).
Your naga style fish is ready. Let it cool down completely before serving. Enjoy with steamed rice.
NOTES:
● If one cannot source bamboo shoot or bamboo shoot extract you can skip it and cook with tomato. ● Adding coriander leaves is optional but it adds a nice flavor and freshness. ● Do not use store bought ginger garlic paste. I highly recommend using freshly ground ginger garlic. ● Do not stir the fish in the cooking process. ● You can also use cherry tomato instead of regular tomato or can totally skip the tomatoes if you don’t want to add. ● This dish is served best the next day. ● Raja Mircha lovers can add in chopped king chilly as per your heat preference for the extra heat and flavor.
This Naga style fish is an authentic and traditional naga fish recipe. It is a flavor pack dish and extremely delicious. This naga style fish is zero oil aka no oil fish recipe. Enjoy it with piping hot rice.
Course Main Course
Cuisine Indian, naga cuisine
Keyword boil fish, fish boil, healthy fish, naga cuisine, naga fish, zero oil fish
In a hand chopper add in the garlic, ginger and green chillies. Chop them onto a coarse mixture.
Roughly chop or slice the tomato and keep aside.
Add in the fish in a pan.
Add in the fermented bamboo shoot, bamboo shoot extract, sliced tomatoes, chilli garlic ginger mixture and salt.
Add in water upto the fish level and give a quick gentle mix or simply tilt the pan to incorporate all the ingredients together.
Put on the lid and cook until the water is completely evaporated approx 20-25 minutes.
We will not stir the fish in the cooking process
Once the water is almost evaporated add in the chopped coriander and take off the heat.
Remove the lid and allow the fish to cool down completely before serving. (This naga fish is not served hot unlike other dishes).
Your naga style fish is ready. Let it cool down completely before serving. Enjoy with steamed rice.
Video
Notes
If one cannot source bamboo shoot or bamboo shoot extract you can skip it and cook with tomato.
Adding coriander leaves is optional but it adds a nice flavor and freshness.
Do not use store bought ginger garlic paste. Highly recommend to use freshly ground ginger garlic.
Do not stir the fish in the cooking process.
You can also use cherry tomato instead of regular tomato or can totally skip the tomatoes if you don't want to add.
This dish is served best the next day.
Raja Mircha lovers can add in chopped king chilly as per your heat preference for the extra heat and flavor.
INTERESTED FOR MORE NAGA RECIPES THEN YOU CAN CHECK IT OUT NAGA CUISINE
Well, if you make this naga style fish recipe I’ll be glad if you take out some time and rate the recipe and leave a feedback in the comments box below. You can also snap a photo and tag Akum Raj Jamir on Facebook and akumrajjamir on Instagram with hashtag #atmykitchen. I would love to see your creations.
Thank you so much for stopping by my blog. I hope you liked the recipe. Your valuable feedbacks are always welcome, I love hearing from you guys and always do my best to respond to each and every one of you.
Chicken stroganoff is a luxurious recipe that you must save in your repertoire for that extra-special occasion to celebrate with your friends and family! This decadent dish is full of indulgent flavors which will simply blow your mind when you try it for the very first time!
I have been planning to make the popular chicken stroganoff for months now and finally I became successful last week! Yay!
For something or the other, I kept pushing back this gorgeous chicken stroganoff and prioritized other recipes which are part of my regular meals designed particularly for my weight loss journey.
If you wanna have a look at those recipes, feel free to check out this collection!
But hey, we all deserve a break and indulge in something sinfully satisfying occasionally!
So without any further delay, let’s dig into this stunning chicken stroganoff and enjoy the best moments of life that we curate intentionally for our rejuvenation!
Before getting into it, please forgive me, but I can’t help but repeat myself that the best way to savor these extravagant dishes is by doing conscious portion control!
You won’t want to ruin your hard work (your week long workout and mindful eating!) just for the pleasure of one meal!
What is Chicken Stroganoff?
After reading up quite a few sources about stroganoff in general, this is what I came to know. Historically, this stroganoff was made with beef.
The original recipe for beef stroganoff dates back to Russia in the late 1800s, created by a chef who cooked this dish for his employer, Count Pavel Alexandrovich Stroganov and hence the dish is named after him. [source]
The native dish contained meat of your choice, mushrooms and sour cream which is how it is made today as well.
Crispy smashed white beans and Cajun veggies roasted on one sheet pan, then tossed in a creamy, tangy chipotle-lime dressing. A versatile meal you can serve in bowls, tacos, or wraps.
This is a super easy and absolutely delicious meal that comes together fairly quickly. You just chop up all of the vegetables and add them to a pan. Smash the beans using a bowl, and add them to the pan as well. Add some spices, oil, and lime juice, toss well, and then bake until the veggies are tender and the beans are lightly crisp.
Meanwhile, you make this creamy, delicious, spicy, lightly sweet, and tangy dressing. It goes amazingly well over these roasted veggies. I mean, this is a dressing you can use on any salad, wraps. burritos, or any which way. It’s just fantastic with all of that smoky chipotle spice flavor, the tang from the lime juice, the creaminess from the non-dairy yogurt, and some cheesiness from the nutritional yeast. It’s just fantastic.
You can serve this roasted bean and veggie mixture as a bowl, in wraps, stuffed into pita bread, or over a baked potato or rice. There are so many ways to serve this! Do let me know in the comments how you served it as well, because I love hearing from you guys, and many times you surprise me with the creative ways you serve the recipes.
You want the beans to be sort of lightly flattened but not entirely smashed. You’re just trying to increase the surface area, so they can bake up nice and crispy in the oven.
If you don’t want to smash them, that’s fine, too. Just add them directly to the veggies on the sheet pan and bake. The beans on the edges will still get crisp. If you want all of the unsmashed beans to get crisp and act like croutons, then bake them on a separate sheet so that they crisp up nicely.
This dish is spicy, smoky, creamy, and tangy. It’s just an amazing blend of flavors! It has protein from the beans, nutritional yeast, and yogurt. You can up the protein by adding hemp seeds into the dressing or as a topping.
Why You’ll Love these Smashed Bean Veggie Bowl
easy meal all cooks on one large or two small sheet pans
amazing textures from crispy smashed beans, tender roasted veggies, and creamy dressing
This hearty bean salad features chickpeas, sweet mango, fresh veggies, and sweet roasted corn in a cumin lime toasted chili oil dressing. Mango chickpea salad is a perfect, one-bowl summer lunch! (gluten-free, soy-free, nut-free, oil-free option)
I wanted to make a quick salad that was hearty and not very salad-like. That means not too many leafy greens, because my niece doesn’t like to eat those, but she loves chickpeas. That worked out really well because we added some lime, cumin, and cayenne to give it that Indian chaat-style flavor profile.
This salad is perfect for making the most of ripe, summer mangos and fresh corn on the cob.
It turned out magnificent as is, and then we leveled it up by toasting some red pepper flakes in oil, creating a spiced oil that brought everything together. If you want to make it oil-free, just omit the oil and add the red pepper flakes directly, but the oil definitely adds a nice, smoky, spicy flavor to the salad.
There are three types of heat in this salad:
green chilies
cayenne
red pepper flakes.
You can adjust the heat by using milder green chilies and reducing the amount of cayenne and red pepper flakes to your preference.
Serve this mango chickpea salad with pita chips, Indian papri/crackers or toasted pita bread for dipping.
Why You’ll Love Mango Chickpea Salad
easy, 1-bowl salad
sweet mango, earthy chickpeas, fresh veggies, and sweet, roasted corn
delicious cumin-lime dressing and red pepper spice oil bring out the flavors
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
It’s been a while since I made a Korean recipe and when I saw that Gochujang chicken thighs are doing their viral rounds on the internet, I could not resist jumping on the bandwagon!
If you have tried & loved Korean recipes, then I am sure you are also a spice-lover just like us! Hence I can bet that you will also gush over these Korean Gochujang chicken thighs!
We love spicy food and as a natural instinct we are drawn towards Korean food (and also Thai) when we have to opt for one from Oriental cuisines.
Though I haven't shared many Korean recipes in my blog yet, we both love them thanks to the flavor-packed dishes that Korean cuisine offers!
The strong aromas of Korean recipes may be a little overwhelming for a few of you, but the one I have come with today will fit into everyone’s palate!
Sticky Korean Gochujang chicken thighs! This is a keeper as it takes minimal prep time and produces maximum flavors!
What are Gochujang chicken thighs?
When you generously marinade a few skin-on & bone-in chicken thighs with a generous amount of Gochujang, the Korean chilli-bean paste, and air fry them until cooked, you get the most flavorful, juicy & tender Korean flavored chicken ever without the guilt of deep-fried food!
And that’s Gochujang chicken thighs for you!
If you are familiar with Korean recipes, you may already be aware that many Korean recipes involve double-frying, which enhances the crispiness of the food and retains the crunch longer.
Since I intentionally try to avoid deep-fried foods, most of the authentic Korean recipes are out of my league, unfortunately!
Then appeared these sticky Gochujang chicken thighs! Why did I love these? Because they are baked/air-fried and not deep fried! Absolute win-win!
High protein and fiber. Mix everything right in the pan meal, this Sheet pan roasted veggies and beans with Creamy Lemon Yogurt sauce, has amazing flavor and texture! Wrap it, bowl it, swipe with bread! So good! Gluten-free, options for soyfree, Nutfree
This is an easy, refreshing, spring and summer meal that you can put together within minutes. You make this amazingly refreshing lemon yogurt sauce and pair it with savory roasted veggies and crispy, crunchy beans that have been tossed in spices like paprika, coriander, black pepper, and garlic. They are crisp on the outside and tender on the inside.
The warm veggies and the cooling yogurt sauce are just fabulous together.
This is a veggie-heavy recipe rich in fiber, with over 14 grams per serving. It contains 15 to 25 grams of protein per serving, depending on the garnishes and non-dairy yogurt used. The protein in these sheet pan roasted vegetables comes from the beans, yogurt, sesame or hemp seeds, and even the vegetables. For an even more filling meal, serve with whole grain flatbread, pita, or naan.
You can pair them with the sauce in any way you like. You can put the sauce on a plate, top it with the roasted veggies, then top with some seeds and sprouts and a good squeeze of lemon juice.
Or make a wrap with pita bread or naan bread. Just warm the bread, add the yogurt sauce, the roasted veggies, some more sauce, sprouts, cucumber, and a squeeze of lemon, then serve.
Sheet pan veggies and beans are absolutely delicious any which way you serve it. You can even make small tacos out of it!
Why You’ll Love Sheet Pan Veggies and Beans
super easy 1-pan meal celebrates delicious spring and summer veggies
tender-crisp roasted vegetables with crunchy roasted white beans
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.
A fully loaded, flavor packed, protein rich summer spinach salad with an umami-packed crisp chickpea hemp seed olive crumble, nutrient dense greens, and creamy, vibrant tahini lemon dressing. A perfect hot weather dinner. (23g protein and 15g fiber per serving, (gluten-free, soy-free, nut-free, high protein)
This is a fantastically hearty summer spinach salad. It has so many textures and flavors, and it has 80 grams of protein for the entire salad. That’s 20 grams of protein per serving. For a salad!
There is protein from the chickpeas, from the hemp seeds, and from the nutritional yeast in the chickpea crumble. There’s also protein from the tahini in the dressing, the non-dairy yogurt (depending on the brand), as well as a little protein from the greens that you use in the salad. You can amp up the protein even more by sprinkling it with some hemp seeds before serving or adding some of my tofu bacon bits, or other high protein toppings.
The salad has this creamy texture from the dressing, the crunch from the fresh veggies, and crispiness from the chickpea crumbles, which we bake until they’re crispy-crunchy. The umami comes from the olives and the sun-dried tomato, and the refreshing, fresh flavor comes from lemon zest, the cucumbers, and any other crunchy veggies and greens.
It’s just a fabulous combination of flavors and textures. The combination of tahini and yogurt helps mellow tahini’s strong flavor and makes for a rich, creamy dressing.
Why You’ll Love this Summer Spinach Salad
incredible combination of flavors and textures! Crunchy veggies, creamy dressing, and savory, crisp chickpea-olive crumble.
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
Umami-packed puttanesca sauce pairs beautifully with hearty butter beans! Puttanesca beans are a versatile, 1-pot meal that is absolutely full of flavor. Gluten-free Nutfree soyfree
I loved the incredible sauce that I made with my orzo puttanesca, so I decided to add some butter beans to it to make it into a one-pot bean dish. This is a fantastic and delicious pot of beans!
The puttanesca sauce has umami from the mushrooms, the sun-dried tomatoes, and the olives or capers, and it is just so flavorful. It also has Italian herbs and is slightly spicy from the red pepper flakes. All in all, it has a fantastic flavor profile.
Then you add some butter beans to that amazing sauce and simmer them together to meld the flavors. There’s protein and fiber from the butter beans, and it’s just a hearty and delicious stewy bean dish that you can serve with some garlic bread, sourdough or naan. You can also serve it over cooked pasta or a baked potato.
However you dish it up, it’s just fabulously delicious.
Puttanesca beans are also flexible! Use whichever ingredients you have on hand. There are different ways to add that umami using sun-dried tomatoes, olives, and capers. Even if you have two of those instead of three, it will still taste amazing.
If you can’t find butter beans, use other beans, like cannellini beans, other white beans, or use chickpeas. Or add some cooked lentils into the sauce to make it more like a puttanesca bolognese!
Why You’ll Love Puttanesca Beans
super easy 1-pot 30 minute meal
packed with protein, fiber, veggies, and FLAVOR!
umami-filled, tomato-based sauce with tender butter beans
versatile! Serve with bread to dip or over pasta or a baked potato
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
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