Super garlicky Indo-Chinese garlic pepper chicken has deep flavors from black pepper, green chili, and ginger and garlic in the sauce! It’s a 1-pan dinner that you can make using your protein of choice. For this vegan version, we are using tofu. (nut-free with gluten-free and soy-free options)
This garlic pepper chicken is another one of my favorite recipe. Indo-Chinese cuisine is a fusion cuisine which came about when Chinese migrants as well as the Indians in the region adjusted Chinese recipes to use Indian spices and more Indian flavors.
There are some similar recipes to Chinese cuisine, as well as a lot of new and different flavors and textures. Often the names of the similar recipes have different spellings, and that is an indicator that it is an Indo-Chinese recipe and not a Chinese recipe.
This garlic pepper chicken uses this amazing sauce with a ton of garlic. You chop the garlic into small pieces, but do not mince it, because you want that garlic to show up in the sauce. Then you also add a lot of black pepper to the sauce, as well as to the protein that you plan to use.
Traditionally, you toss the chicken in the garlic, black pepper, and a lot of cornstarch. Then, fry it up until crisp, and fold it into the sauce. You can make it saucier, or you can make it more like a starter with a thicker sauce by adding extra cornstarch. Either way, it has this delicious garlicky flavor that is absolutely addictive!
You can use other plant-based proteins instead of the tofu, such as chickpea flour tofu, pumpkin seed tofu, seitan, soy curls, or white beans or chickpeas.
To coat the tofu, like to use a mixture of cornstarch and white rice flour to make the coating on the tofu, and then pan fry it. The rice flour gives it this nice crispy texture, as if you deep fried the tofu, and it is perfect in this Indo-Chinese garlic pepper chicken recipe! If you are planning to bake it, omit the rice flour, and use more cornstarch instead.
Why You’ll Love Indo-Chinese Garlic Pepper Chicken
crispy tofu in garlicky sauce with flavors of ginger, green chili, and bell pepper
easy 1-pan dish that works as an appetizer or an entree
versatile! Thicken the sauce to your liking, and use your protein of choice.
Naturally nut-free with easy gluten-free and soy-free options.
New Orleans Shrimp Sausage Gumbo has an intense, complicated flavor that’s unlike anything you have ever had before. It takes a little time and patience, but it’s worth it the time you spend on it because it will bring the best kind of satisfaction!
We are taking a little detour from MFS’s regular recipe style which is fast and easy, to share with you a slightly complicated, time consuming recipe. But but but don’t close the window yet because trust me when I say – you WILL want to try this New Orleans sausage shrimp gumbo! It is one of those recipes that should be a weekend project like my chicken biryani or dal makhani and are 100% worth the time and effort you put into them. Plus they last for days so you can enjoy them till you’ve really had your fill.
You only need one piece of equipment to successfully make gumbo and that’s a or any other heavy bottomed pot. And the reason is that these avoid the roux and the gumbo from sticking to the bottom and burning.
Making the Roux for Gumbo
Making the roux for gumbo is probably the most complicated and the most essential step of the recipe if you want to make your gumbo from scratch. I recommend leaving everything else, and concentrating on this one task till it’s over.
A roux is a base thats usually created with oil/butter and flour. A roux for bechamel sauce (white sauce) is usually light in color where the flour is cooked in butter for a minute or two. But for a gumbo, equal parts of fat and flour are cooked for anywhere between 20-30 minutes. I prefer the 20 minute roux.
Start by heating oil or butter (I used a combination) and adding flour. Keep stirring the flour fairly regularly so that it doesn’t stick to the bottom or start burning – its important to keep moving it around, till it changes color from light to a deep golden brown (like the color of peanut butter). For me, this happened at the 20 minute mark. You can take it farther and cook it for 30 minutes to get a deep milk chocolate color but the gumbo tends to be thinner in that case. Here’s how the color will change (these are just screenshots from the video I made to demonstrate this recipe and I recommend you watch the video for detailed instructions).
Mise En Place
Once your roux is ready, quickly gather the rest of your ingredients. I recommend getting mise en place ready in advance. This means dicing the onions, celery, capsicum, chopping the sausages, cleaning the shrimp etc. So that everything is at arm’s length when you start the recipe.
The Stock for Gumbo
I think this is as essential as the roux. The stock you choose will help determine some of the flavors in this gumbo. Since this is a shrimp sausage gumbo, I recommend using shrimp stock which is really easy to prepare at home – just boil the head, tail or any part of the shell in water for 40-60 minutes and drain. Your shrimp stock is ready. But if that’s effort you don’t want to take, use chicken stock for this recipe.
Okra in Gumbo
This is a highly debatable ingredient. Most authentic gumbo recipes will use okra in their recipe because it is native to the region where gumbo originates, and is a natural thickener. Since we are cooking our roux so much (the deeper the color of the roux, the lesser its thickening abilities), the gumbo needs an additional thickener which comes from okra or lady finger (as we refer to it here in India). Some people dislike it because of its slimy texture but okra is only slimy if its not cooked properly. Here’s how to cook okra so it is not slimy As it cooks, it completely loses the slime and just becomes vegetable that’s soft and almost creamy.
Serving Gumbo
Gumbo is essentially served with rice, but I’m one of those who loves dipping a slice of crusty bread in it. But you are the boss of your gumbo so take your pick – rice, potatoes or bread.
Other Gumbo Variations
There are different variations you can do while making gumbo. Just use the same base, spices and vegetables and experiment with other ingredients you have on hand.
Chicken Sausage Gumbo
All Seafood Gumbo
Sausage Seafood Gumbo
Crawfish Gumbo
Turkey Gumbo
This is really one of those recipes that seems complicated the first time. But the second time you try it, you’ll be cooking like a boss! And for those leftovers, you will attempt it again and again.
Watch Recipe Video Above. New Orleans Shrimp Sausage Gumbo has an intense, complicated flavor that comes from making a patiently toasted roux, cajun spices, shrimp stock and finally okra which makes this thick, rich stew even better. This is a weekend project that’s totally worth the time you’ll spend on it because a big pot of this will bring the best kind of satisfaction.
Start by preparing the roux. Heat oil and butter in a dutch oven or heavy bottomed pot and add flour. Cook the flour while stirring fairly regularly on a medium flame for 20 minutes till it gradually deepens in color to the color of peanut butter. It’s important to keep stirring so that the flour doesn’t stick to the bottom or burn (watch the video above to see how the flour changes color as it cooks).
Once the roux has reached the desired color, add the bayleaf, onions, celery and capsicum and stir for two to three minutes till the onions are tender. Add garlic and slowly start adding shrimp stock while stirring continuously till the mixture thickens a little and comes to a boil.
Stir in crushed tomatoes or tomato puree, cajun seasoning and salt (if using) along with sausages and okra. Mix this well and bring this to a boil. Once the stew starts boiling, reduce the flame and cover and let it simmer for 15 minutes or till the okra is cooked and not slimy anymore.
Add shrimp to the pot, simmer for 8-10 minutes and turn off the flame. (if using smaller or larger sized shrimp, cooking time will vary slightly). Top with chopped parsley and serve hot. This gumbo keeps for days and leftovers taste even better!
Video
Notes
Don’t burn the roux: If you don’t have a heavy bottomed pot, make the roux in a cast iron skillet or heavy bottomed pan and then transfer it to a regular soup pot. The key is to keep the flour from burning or sticking to the bottom.
Green Bell Peppers: I love the taste and flavor that green bell peppers add. They add a sharpness without being spicy. Avoid using yellow or red bell peppers because they are sweeter in taste.
Sausages: My favorite sausages to use in gumbo are andouille but if you can’t get your hands on them, use any variety of pork sausages you like.
Shrimp Stock: Shrimp stock makes this gumbo really flavorful. Its best made at home and is really easy to make. Just cook shrimp heads and tails in water and then strain them and reserve the liquid.
Okra: If you plan to skip the okra, your gumbo will not be as thick. If your okra is over ripened, it will take longer to cook.
Cajun Seasoning: We use homemade cajun seasoning without the salt so that its easy to adjust salt in the recipe. However, if you are using store bought seasoning, reduce the cajun seasoning to 2 tablespoons, taste and then add more.
Some days you just want a meal that feels homely without taking forever, and this matar paneer pulao does exactly that.
This matar paneer pulao is the kind of dish you put together on days when you want something comforting but don’t have the mental space for a long recipe. Soft paneer, sweet peas, and fragrant basmati rice all cook together in one pot, and the result is a bowl that feels cozy, familiar, and satisfying every single time.
If you enjoy easy one-pot meals like this, you might also love trying our Tehri (UP style vegetable pulao or yellow rice) or Kabuli Chana Pulao, both are simple, flavourful, and perfect for fuss-free & delicious recipes.
Rice: Use a long grain variety of rice to achieve that separate, fluffy rice texture. I have used basmati rice, but any long grain rice will work here.
Paneer: Cubed paneer lightly coated in cornflour and fried until golden-brown to help it retain its shape. If you have 15 extra minutes, I would highly recommend making paneer from scratch using my homemade paneer recipe. It yields really soft and delicious paneer and you’ll be surprised how easy it is to make!
Veggies: Green peas for sweetness and thinly sliced onions for a soft, caramelised base.
Whole Spices: Cumin seeds, cinnamon, bay leaves, green and black cardamom, cloves, and peppercorns add warmth and aroma.
Aromatics: A slit green chilli for gentle heat and brightness.
Fats: Sunflower oil and ghee for richness and a fragrant finish.
Seasoning: Salt and a splash of lemon juice for balance.
Fresh Herbs: Chopped coriander leaves to garnish.
Richa’s Top Tips
Fry the paneer lightly: A quick shallow-fry helps the paneer stay firm and golden so it doesn’t crumble when mixed with the rice.
Keep the rice soaked: Soaking basmati for at least 30 minutes ensures long, separate grains that don’t turn sticky while cooking.
Let the whole spices bloom: Give the spices a minute in hot ghee to release their aroma before adding onions. This step builds the base flavour of the pulao.
Sauté the rice gently: Stirring the soaked, drained rice in the ghee-spice mixture for a couple of minutes helps coat each grain and prevents breakage during cooking.
Rest the pulao before serving: Once cooked, let the pulao sit covered for 10 minutes. This allows the flavours to settle and the grains to firm up without turning mushy.
Frequently Asked Questions
Can I make this in a pressure cooker?
Yes! After sautéing the onions, rice, peas, and paneer, add water and cook for 1 whistle on medium heat. Let the pressure release naturally for the fluffiest results.
Can I add other vegetables to this recipe?
Absolutely. Carrots, beans, cauliflower, sweetcorn, and even potatoes work well. Just chop them small so they cook evenly with the rice.
Can I replace paneer with a non-veg protein?
Yes. Boneless chicken pieces or small prawns can be added. Sauté them first until half-cooked, then mix into the rice as it cooks.
Why did my rice turn mushy?
This usually happens if there’s too much water or the rice wasn’t soaked and drained well. Stick to the recipe ratio and avoid stirring too much once water is added.
How do I stop my paneer from breaking?
Use firm, fresh paneer (homemade paneer is best), cut into large cubes, and coat lightly in cornflour. This keeps the pieces intact even when mixed with rice.
Storage Tips
Fridge: Store the pulao in an airtight container for 2–3 days. Add a splash of water while reheating so the rice stays soft and doesn’t dry out.
Freezer: You can freeze it for up to a month. Portion it into small boxes, thaw overnight in the fridge, and reheat gently on the stovetop.
Reheating: Warm on low heat with a little water or ghee. Avoid microwaving for too long because paneer can turn rubbery, short bursts work best.
Avoid leaving out: Since it contains paneer and cooked rice, don’t leave it at room temperature for more than 1–2 hours.
Serving Ideas
For a quick and light meal, matar pulao pairs well with simple sides like:
Cucumber raita: super quick and easy, this raita is refreshing & makes for the perfect accompaniment.
Boondi Raita: if you want to jazz up your simple side, try this variation for similar flavors in different textures.
Asian Slaw: another super light and fresh side fix for a healthy addition to your plate.
Curry: for a heartier, more complete meal, matar pulao is excellent when served alongside a flavorful curry.
Try this matar paneer pulao to satisfy your cravings tonight and don’t forget to tag me on Instagram @my_foodstory so that I can see how you give them your own spin.
Aromatic, textural, and absolutely delicious, this matar paneer pulao recipe is comforting enough for a weeknight meal but delicious enough to keep it fun and interesting.
add the paneer pieces to a bowl, add the corn flour, mix gently to coat the paneer well.
400 grams paneer, 2 tablespoons cornflour
Heat a pan or kadai with 3 tablespoons of oil and once the oil is moderately hot, add the paneer pieces & fry them until golden brown from both sides, transfer to a plate and set aside for use later.
3 tablespoons sunflower oil
Heat the same pan or kadai, add ghee, add all the whole spices, green chilli, stir & cook over low flame for a minute. add onions & cook over medium heat until turn light golden. Drain water from soaked rice, add to the kadai & saute gently for 2-3 minutes till they are dry. Add green peas, fried paneer pieces, salt, lemon juice, water and stir well. Once it starts boiling, set the pulao on low heat and cook for 12-15 minutes till the rice is cooked. Rest for 10 minutes, garnish with chopped coriander leaves and serve.
2 cups basmati rice, 2 tablespoons ghee, 1 teaspoon cumin seeds, ½ inch cinnamon, 2 bay leaves, 2 green cardamoms, 1 black cardamom, 5 black peppercorns, 5 cloves, 1 green chilli, 2 onions, 1 cup green peas, 4 cups water, 1 ½ teapoon salt, 1 teapoon lemon juice, 1 tablespoon finely chopped coriander leaves
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
Some days, you just need a one-pan wonder that makes you feel good without making a mess. That’s where this Basil Fried Rice comes in–light, aromatic, and ready in minutes.
If you’re like me and could happily eat fried rice every other day, you’ll love how quick this Basil Fried Rice is to make. It’s light, herby, and feels fresher than the usual Indo-Chinese stir-fries.
A handful of basil, some leftover rice, and ten minutes in the kitchen, that’s all it takes to make this comforting bowl of Basil Fried Rice. The mix of garlicky aroma and fresh basil instantly lifts your mood and turns old plain rice into something crave-worthy. And if fried rice is your thing, you should also check out my Veg Fried Rice or Egg Fried Rice recipe next, they’re just as easy, just as delicious.
Rice: Use cooked basmati or long-grain rice. Day-old rice works best since it’s a bit firm and doesn’t turn mushy while stir-frying.
Basil: Fresh Thai basil is key here. It brings a lovely fragrance and peppery flavor that makes this dish special.
Veggies: Finely chopped carrots and baby corn add crunch and color. Feel free to add beans, bell peppers, or peas if you have them on hand.
Aromatics: Garlic gives the rice its signature stir-fry aroma.
Seasoning: Just salt and pepper to keep it simple.
Oil: Any neutral oil works well. Sunflower or vegetable oil keeps the flavors balanced.
Richa’s Top Tips
Use day-old rice: Freshly cooked rice tends to clump together. Cold, leftover rice gives you that perfect, non-sticky fried rice texture.
High heat is key: Cook everything on high heat to get that signature smoky, restaurant-style flavor.
Don’t overdo the basil: A little goes a long way. Add it right at the end so it stays bright and aromatic.
Add soy sauce sparingly: If you decide to season further, start with a light splash, too much can overpower the basil.
Chop small, cook fast: Keep the veggies finely chopped so they cook quickly and blend well with the rice.
Frequently Asked Questions
What’s the difference between Thai fried rice and basil fried rice?
Thai fried rice uses soy sauce or fish sauce for seasoning, while basil fried rice gets most of its flavour from fresh Thai basil and garlic. It’s a little spicier and more aromatic.
Can I use regular basil instead of Thai basil?
You can, but Thai basil has a stronger, slightly peppery flavour that really makes this dish stand out. Regular basil will give a milder, more Italian-style taste.
Can I add chicken, shrimp, or tofu?
Absolutely! Stir-fry your protein first, then mix it in with the rice and basil at the end. It turns this quick side into a full meal.
Why is my fried rice sticky?
That usually happens if the rice is freshly cooked and still warm. Use cold, day-old rice for the best texture, it stays fluffy and doesn’t clump.
Is basil fried rice healthy?
Yes, especially when you use minimal oil and load it up with veggies or lean protein. Thai basil also has antioxidant and anti-inflammatory benefits.
Storage Tips
Fridge: You can let the fried rice cool completely before transferring it to an airtight container. It’ll stay fresh for up to 3 days.
Freezer: Basil fried rice freezes well for up to a month. Portion it into freezer-safe containers, thaw overnight in the fridge, and stir-fry again for a few minutes before serving.
Reheating: Cook it in a pan with a splash of water or oil to bring back that just-cooked texture.
Serving Ideas
Basil Fried Rice is one of those dishes that goes with just about anything — here are a few ways to make it shine:
With Chilli Paneer: The spicy, tangy sauce of Chilli Paneer pairs perfectly with the freshness of basil rice.
Add Protein: Toss in some pan-fried tofu, prawns, or shredded chicken to turn it into a hearty meal.
More Veggies: Throw in bell peppers, mushrooms, or snap peas for extra crunch and colour.
Make it Spicier: Stir in a spoonful of homemade Chilli Oil or finely chopped Thai chillies for that fiery edge.
Fried Egg on Top: A sunny-side-up egg makes this feel like comfort food with a little extra flair.
Saucy Twist: Drizzle some soy sauce or a dash of fish sauce at the end for a deeper umami flavour.
And there you have it, a quick, flavourful Basil Fried Rice that tastes just as good as your favourite takeout version (maybe even better). It’s fresh, fragrant, and endlessly adaptable, whether you want to keep it veggie-loaded or toss in some protein.
If you give it a try, don’t forget to tag@my_foodstory on Instagram. I’d love to see how your version turns out!
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
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.
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
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
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.
Easy 1 Pot Thai Skillet Noodles stir fry! These inspired drunken noodles come together in 30 minutes and don’t need noodles cooked separately. Everything cooks in 1 pot!
Thai cuisine has always fascinated me. The bold flavors, the use of different textures and colors, one pot meals, and above all the fact that most dishes come together super quickly.
My Vegan Thai Basil Fried Rice and my Thai pumpkin Curry recipe are some of my favorite recipes ever and I make them all the time. These easy skillet noodles are inspired from Pad kee mao (drunken noodles). They come together quickly and hit the right spots!
You know me, I am a huge fan of cooking pasta in a skillet! Have you tried some of my skillet lasagnas? Life-changing!
Preparing pasta in a skillet along with the sauce ingredients drastically shortens the total cooking time.
The exact cooking times will vary based on the noodles and brands, so keep an eye on them. If you are unsure, make them separately and add precooked noodles, then add to the veggies and sauces. See recipe notes for that method.
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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