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

Continue reading: 30-Minute Breakfast Taquitos

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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

Continue reading: Holiday Vegan Cheese Log

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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

Continue reading: 1-Pot Lemon White Bean Soup

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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

Continue reading: Chicken-Style Braised Tofu and Vegetables (1 pan!)

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A one-pot soup meal made with leftovers and greens, this is great for a working day dinner or when you’ve got surprise guests

Part two of the Lettuce Series as I’ve dubbed it was about throwing things into a large pot to put together a soup – the kind that makes life a whole lot better (read: bearable) when your home has been invaded by painters and you are sneezing your head off courtesy allergies. The Chicken Lettuce Soup isn’t a planned recipe but it’s the kind that, after you’ve sampled, you realise needs to be shared with the world. Or the little pockets of the world this blog reaches.

The best thing about this soup is that the mothership liked it and trust me when I say, her liking food that has chicken (she’s developing a dislike for chicken and meat) and lettuce (read part one of the Lettuce Series) made me feel like a parent whose child has accomplished something major in life!

For those of you who’re coming into this rodeo late, check out the Lettuce Sourdough-wich recipe to know all about reverse parenting. And for those of you like all things soup, check out the recipes for Masala Chicken Soup and Pumpkin Carrot & Spring Onion Soup for some inspiration.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Chicken Lettuce Soup

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner

• 250 grams Smoked chicken (shredded/boneless)
• 200 grams Lettuce
• 1 Carrot
• 1 cup Cooked noodles/spaghetti (optional)
• 1 Onion
• 1/2 inch Ginger (grated)
• 6 cloves Garlic
• 3 tablespoon Olive Oil
• 3 Chicken stock cubes
• Salt (as required)
• Black pepper powder (as required)
• 1 litre Water

1. Peel and mince the onion and garlic cloves.
2. Peel and cut the carrot into cubes
3. In a large pot, heat olive oil.
4. Add onion, garlic, ginger and sauté till the onion is slightly translucent.
5. Throw in the carrots.
6. Pour in the water, add the chicken stock cubes, cover and simmer for 7-10 minutes, stirring frequently to ensure there are no stock cube lumps.
7. Cube or tear the cooked chicken and add to the simmering pot of soup.
8. Wash the lettuce well, tear and add to the soup.
9. Add the cooked noodles/spaghetti if using.
10. Check the seasoning and add salt and/or pepper if required.
11. Adjust the consistency of the soup with water if required.
12. Simmer for another 7-10 minutes.
13. Serve hot with bread of choice.

brunch, dinner, Main

chicken, chicken soup, lettuce

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner or when you’ve got surprise guests

Part two of the Lettuce Series as I’ve dubbed it was about throwing things into a large pot to put together a soup – the kind that makes life a whole lot better (read: bearable) when your home has been invaded by painters and you are sneezing your head off courtesy allergies. The Chicken Lettuce Soup isn’t a planned recipe but it’s the kind that, after you’ve sampled, you realise needs to be shared with the world. Or the little pockets of the world this blog reaches.

The best thing about this soup is that the mothership liked it and trust me when I say, her liking food that has chicken (she’s developing a dislike for chicken and meat) and lettuce (read part one of the Lettuce Series) made me feel like a parent whose child has accomplished something major in life!

For those of you who’re coming into this rodeo late, check out the Lettuce Sourdough-wich recipe to know all about reverse parenting. And for those of you like all things soup, check out the recipes for Masala Chicken Soup and Pumpkin Carrot & Spring Onion Soup for some inspiration.

Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it

For regular updates on recipes, recommendations on things to read and watch and ramblings that make sense, subscribe to the newsletter – you’ll find the form in the sidebar if viewing on a screen and at the bottom if viewing on the phone. Since spamming or flooding your inbox is a huge no for me, these newsletters go out only when I’ve put up a new post or sometimes, once in a month only.

Chicken Lettuce Soup

A one-pot soup meal made with leftovers and greens, this is great for a working day dinner

• 250 grams Smoked chicken (shredded/boneless)
• 200 grams Lettuce
• 1 Carrot
• 1 cup Cooked noodles/spaghetti (optional)
• 1 Onion
• 1/2 inch Ginger (grated)
• 6 cloves Garlic
• 3 tablespoon Olive Oil
• 3 Chicken stock cubes
• Salt (as required)
• Black pepper powder (as required)
• 1 litre Water

1. Peel and mince the onion and garlic cloves.
2. Peel and cut the carrot into cubes
3. In a large pot, heat olive oil.
4. Add onion, garlic, ginger and sauté till the onion is slightly translucent.
5. Throw in the carrots.
6. Pour in the water, add the chicken stock cubes, cover and simmer for 7-10 minutes, stirring frequently to ensure there are no stock cube lumps.
7. Cube or tear the cooked chicken and add to the simmering pot of soup.
8. Wash the lettuce well, tear and add to the soup.
9. Add the cooked noodles/spaghetti if using.
10. Check the seasoning and add salt and/or pepper if required.
11. Adjust the consistency of the soup with water if required.
12. Simmer for another 7-10 minutes.
13. Serve hot with bread of choice.

brunch, dinner, Main

chicken, chicken soup, lettuce

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
• incredible tangy, smoky, savory, slightly sweet flavors
• versatile! Serve as wraps, in pita, in bowls, or over rice, baked potato, or quinoa
• naturally gluten-free, soy-free, and nut-free

Continue reading: Smoky Cajun Veggies & Smashed White Beans (All on One Sheet-Pan)

The post Smoky Cajun Veggies & Smashed White Beans (All on One Sheet-Pan) appeared first on Vegan Richa.

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: 

1. green chilies
2. cayenne
3. 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
• quick and easy summer lunch
• naturally gluten-free, soy-free, and nut-free
• easy oil-free option

Continue reading: Mango Chickpea Salad with cumin lime toasted pepper dressing

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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

Continue reading: Indo-Chinese Crispy Tofu Manchurian (1-pan, 30 minutes)

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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
• creamy, vibrant, 1-bowl lemon yogurt sauce
• naturally gluten-free, soy-free, and nut-free

Continue reading: Sheet Pan Veggies and Beans with Lemon Yogurt Sauce

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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.

Continue reading: Tofu Majestic (Vegan Chicken Majestic)

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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

Continue reading: BBQ Lentil Burger

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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

Continue reading: Gochujang Tacos with Yum Sauce Slaw

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Tofu Koliwada is a plant-based version of the popular regional Indian appetizer. It’s like a tofu nugget with tons of fiery heat and so delicious served with green chutney or other of choice. It’s super delicious, crispy and packs flavor! (gluten free and nut-free with soy-free options)

I’ve been veganizing a bunch of decadent, meat-based Indian curries on the blog for a while, and I decided to switch gears. I wanted to explore these regional Indian starters and appetizers, which are just so flavorful —especially some of the meat-based ones. They’re pretty wild, with a lot of different sauces, flavors, and spices.

So welcome to veganizing some amazing appetizers! Let’s start with this delectable koliwada.

Koliwada is a popular crispy appetizer in Indian restaurants, especially around Mumbai city. It’s usually made with prawns ,is fried, and has a signature flavor. It originated with influences from Mumbai coastal cuisine and Punjabi cuisine.

The story goes that a man had moved down to an area close to Mumbai near Koliwada and created this dish, which became super popular.

Koliwada is usually made with prawns, shrimp, or chicken, but we’re using tofu. If you don’t want to use tofu, you can use an alternate protein of your choice.

It is usually served with a green chutney that is slightly different than the usual. It has onion tomato and tamarind and is vibrant and spicy sour with a hint of sweet!

Basically, all of the flavor is in the batter, the spices. It’s kind of like tofu nuggets or crispy fried chicken, but Indian, with tons and tons of heat. Serve it with the vibrant cilantro-mint chutney listed below or with Schezwan chutney, tamarind chutney, or mango chutney.

Why You’ll Love Koliwada

• crispy, super spicy tofu with adjustable heat
• delicious as a side or make it a meal by adding to a wrap or salad
• incredible mint chutney for dipping comes together in the blender
• versatile recipe – use dry coating or a batter, bake or pan fry!
• naturally gluten-free and nut-free with soy-free options

Continue reading: Tofu Koliwada (Indian Spicy Crispy Tofu) with Cilantro-Mint Chutney

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No party is complete without food and drink. Lots of people choose to meet up by the beach for a day of fun in the sun but what sorts of food should people be eating? Read More ...

The post Beach Party Food Ideas: Snacks By The Sea first appeared on Give Me Some Spice!.

Who doesn’t love a get together with friends to enjoy a game night?     To get everyone excited about the games, we have to ensure that the food we serve is just as exciting and Read More ...

The post Vegetarian and Vegan Gaming Snacks For Your Brain: Focused and Full first appeared on Give Me Some Spice!.

Spice up your dinner routine with this flavorful Berbere Sheet Pan Dinner! Veggies, beans and tofu cubes are seasoned with a bold Ethiopian spice blend, baked until caramelized, then drizzled with a creamy lemon tahini dressing. Glutenfree Nutfree, Soyfree substitute option.

Everyone loves a sheet pan dinner. Everything we love about a one-pot dinner flipped onto a sheet pan. I mean, what’s better than dumping some ingredients onto a sheet pan, popping it into the oven, setting a timer, and letting the oven do its magic while you move on to more fun things.

This vegan sheet pan dinner can be left completely unattended apart from the odd peek through the oven door. Clean-up is minimal as well because, again – just one pan.

Ok, we have one more dish because we make a little tahini sauce on the side to drizzle the sheet pan dinner with after cooking. While the tahini sauce is optional, it is totally recommended because the creaminess of the tahini really lifts the whole dinner to a completely new level of delish.

What makes this sheet pan dinner exceptionally good is the use of berbere – a spicy Ethiopian spice blend that contains over a dozen different ingredients.

Amongst them are red chili peppers, fenugreek, and ginger, as well as other warming spices like coriander, cardamom, allspice, cumin, peppercorns, cloves, and cinnamon.

You can find berbere in the spice or international section of any well-stocked supermarket or get it online or make your own!

More vegan sheet pan dinners:

Sheet Pan mediterranean dinner with roasted root veggies  

Sheet Pan Thanksgiving Dinner (Vegan)

Sheet Pan Veggie Dinner with miso maple dressing 

 Sheet Pan Fajitas Dinner with Chipotle Garlic Sauce 

Sheet Pan Cheeseburger Veggie Dinner with Garlic Mayo Dressing

Continue reading: Berbere Sheet Pan Dinner

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There are many variations on this Creole barbecue sauce from Argentina, but this is my favorite. It is served with grilled, roasted, or barbecued meats and seafood.

The post Salsa Criolla (Creole Barbecue Sauce) first appeared on Burn Blog.

Lemon Pepper Chicken Quarters

• Killer Hogs AP Seasoning
• Shaker Dredge
• Vortex Grill 
• Royal Oak Tumbleweed Fire Starters
• Killer Hogs Mississippi White Sauce
• Black Nitrile Gloves
• “Hand Savers” Glove Liners
• Thermoworks Thermapen

Lemon Pepper Chicken Quarters

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★★★★★

5 from 1 reviews

• Author: Malcom Reed

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Description

Chicken Leg Quarters seasoned with Lemon Pepper Stepper seasoning and grilled over charcoal on the Weber Kettle

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Ingredients

• 8 Chicken Leg Quarters
• 1/4 cup olive oil
• 3 Tablespoons Killer Hogs AP Seasoning
• 3 Tablespoons Lemon Pepper Seasoning (Tone’s Brand)
• 1 teaspoon dried parsley
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 stick butter melted
• 1–2 lemons halved
• 1 bottle Killer Hogs Mississippi White Sauce

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Instructions

1. Prepare weber kettle grill for grilling using a charcoal vortex for indirect grilling using briquette charcoal.
2. Combine AP seasoning, lemon pepper, and dried herbs in small bowl and transfer to a dredge shaker.
3. Pat dry and trim leg quarters, lightly coat both sides with olive oil, and season generously with the seasoning mixture.
4. Arrange the leg quarters around the outer edge of the Weber grill for indirect cooking.
5. Half the lemons and place on the grate for 4-5 minutes cut side down. Squeeze the grilled lemon juice into the melted butter and season with 1 Tablespoon of the seasoning mixture.
6. Baste the leg quarters with the lemon butter mixture 20 minutes into the cook.
7. Continue grilling the leg quarters until the internal temperature reaches a minimum of 175°F ( I prefer to take them to 190°F for more tender meat and crispy skin).
8. Remove the leg quarters from the grill and drizzle with Killer Hogs MS White Sauce

Keywords: Lemon Pepper Chicken Quarters, Lemon Pepper Chicken Leg Quarters, Lemon Pepper Chicken Recipe, grilled lemon pepper chicken, grilled lemon pepper quarters, Chicken on the weber kettle

Malcom Reed
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The post Lemon Pepper Chicken Quarters appeared first on HowToBBBQRight.