Tag: Vegan

Asparagus Risotto

Asparagus Risotto

Asparagus Risotto that is creamy, easy to make, and absolutely delicious! This recipe is perfect for spring time and pairs well with grilled chicken or seitan chick’n. This easy appetizer is also a hit at dinner parties or group gatherings. Ingredients Serves: 5-6 Time: 45-50 

Teriyaki Tempeh & Broccoli

Teriyaki Tempeh & Broccoli

Teriyaki Tempeh & Broccoli served over rice with a side of dressed cabbage and cucumber. This protein-rich dish is delicious and easy to prepare. Ingredients Teriyaki Tempeh & Broccoli Teriyaki Sauce Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty 

Roasted Veggie Farro Bowl

Roasted Veggie Farro Bowl

Roasted Veggie Farro Bowl with lacinato kale, carrots, squash, onions, and tomatoes with tahini sauce. You can add protein such as garbanzo beans, tempeh, or chicken.

Ingredients

Roasted Veggie Farro Bowl

  • 1 cup farro, rinsed
  • 2 cups vegetable broth
  • 1/2 yellow onion, chopped
  • 1 large carrot, chopped
  • 1 medium squash, chopped
  • 8 oz. cherry tomatoes
  • 2 Tbs olive oil
  • Salt & black pepper to taste
  • 1 tsp dried marjoram
  • 1/2 tsp paprika
  • 2 tsp garlic powder
  • 2 cups lacinato kale, chopped
  • 1 cucumber, thinly sliced
  • 1/4 cup parsley, chopped
  • Optional protein: tempeh, chickpeas
  • Optional topping: tahini dressing, dried sunflower seeds

Directions

  1. Begin by preparing the vegetables and set the kale. Meanwhile, preheat the oven to 400ยบ F.
  2. Add the beets, onion, radish, carrot, zucchini, and tomatoes to a mixing bowl and toss with the olive oil, a dash of salt and black pepper, marjoram, paprika, garlic powder, and fennel seed.
  3. Spread the vegetables on a baking tray, place in the oven, and roast for 20-25 minutes.
  4. Rinse your quinoa using a mesh strainer or mesh bag.
  5. Then, in a medium pot, bring vegetable broth to a boil.
  6. Once boiling, cook the farro. Bring the mix to a boil, then cover with a lid, reduce heat to low, and simmer for about 30 minutes or until the farro is cooked and tender.
  7. After everything is cooked, prepare a bowl of farro with kale, cucumber, parsley, and roasted veggies. Top with desired toppings, serve, and enjoy!

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Seitan Pasta Sauce

Seitan Pasta Sauce

Seitan Pasta Sauce with homemade seitan. This rich protein sauce is delicious and easy to prepare and serve over your favorite pasta. Seitan is wheat gluten-based and is high in protein. It may promote metabolic health and is rich in calcium and B vitamins. Ingredients 

25 Spring Recipes for 2025

25 Spring Recipes for 2025

Springtime cooking is a celebration of freshness, renewal, and vibrant flavors. With farmersโ€™ markets brimming with crisp vegetables, sweet berries, and fragrant herbs, itโ€™s the perfect season to embrace lighter, healthier dishes. The warmer weather invites outdoor grilling, picnics, and fresh salads bursting with seasonal 

Roasted Cauliflower & White Bean Soup

Roasted Cauliflower & White Bean Soup

Roasted Cauliflower & White Bean Soup that is rich, creamy, and nutritious. This delicious recipe is easy to make with just a few ingredients.

Ingredients

Serves: 4-5 Time: 50-60 minutes

Roasted Cauliflower & White Bean Soup

  • 1 large head cauliflower, cut into large pieces
  • 1 can cannellini beans, drained & rinsed
  • 3-4 cups vegetable broth
  • 1 large yellow onion, diced
  • 3-4 garlic cloves, minced
  • 1 tsp dried rosemary
  • 1/2 tsp dried thyme
  • 1 tsp black pepper
  • Olive oil
  • Salt
  • Optional toppings: croutons or toasted bread, pumpkin seeds, sunflower seeds, (vegan or non) parmesan

Directions

  1. Preheat the oven to 400ยบF and prepare your cauliflower. Lay the florets onto a large baking sheet, lightly coat them with oil, and add a dash of salt and pepper. Rub the oil and seasoning into the cauliflower, place in the oven, and roast for about 30-40 minutes, until roasted, flipping halfway through.
  2. Meanwhile, in a 4-qt pot, set heat to medium. Add enough oil to lightly coat the bottom and sautรฉ the onions for 7-10 minutes, reducing heat to medium-low until lightly caramelized. Bring the heat back up to medium, add the garlic and seasoning. Then add 3 cups of broth and the cannellini beans. Set the heat to low and simmer, covering it with a lid.
  3. Once the cauliflower is roasted, add it to the soup. Use an immersion blender or transfer to a blender and blend until smooth and creamy; add more broth as desired to get your preferred consistency. Taste and adjust seasoning as needed.
  4. Return the soup to heat and simmer on low for another 10 minutes. Serve with optional pairings, and enjoy! Store leftovers in the refrigerator for up to 3 days.

Nutrition Information

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Vegan Stuffed Shells

Vegan Stuffed Shells

Vegan Stuffed Shells with spinach and cream cheese. This delicious recipe is rich and easy to make. Perfect for a potluck or family gathering! Ingredients Vegan Stuffed Shells Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even more tasty recipes, keep browsing 

S’mores Pie

S’mores Pie

S’mores Pie is a no-bake chocolate pie and graham cracker crust. This creamy dessert is easy to make and is a delicious way to take care of any leftover s’more ingredients. You can use a homemade crust or a store-bought graham cracker crust. Ingredients Serves: 

Rutabaga & White Bean Stew

Rutabaga & White Bean Stew

Rutabaga & White Bean Stew with carrots, golden beets, shallots, and garlic and tomato. Served as is, with rice or with bread.

Ingredients

Serves: 6 Time: 60 minutes

Rutabaga & White Bean Stew

  • 12 oz. rutabaga, peeled & chopped into 3/4 inch pieces
  • 12 oz. carrots, peeled & chopped into 3/4 inch pieces
  • 12 oz. golden beets, peeled & chopped into 3/4 inch pieces
  • 3 Tbs olive oil
  • 1 tsp salt
  • 2 cans white beans, drained & rinsed
  • 2 Tbs coconut oil, divided
  • 1 1/2 cup shallows, thinly sliced
  • 4 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 1/2 tsp dried oregano
  • 2 Tbs tomato paste
  • 2 cups vegetable broth
  • 1 13 oz. can crushed tomatoes
  • 1 tbs honey

Directions

  1. Preheat the oven to 425ยบF and prepare your beets, rutabaga, and carrots.
  2. Spread the beets, rutabaga, and carrots between two roasting pans/baking sheets. Drizzle with the olive oil and salt, toss to coat. Roast the vegetables for 35-40 minutes, flipping and rotating the pans once halfway through.
  3. Meanwhile, in a 4-qt pot, set the heat to medium-high and sautรฉ the shallots, garlic, and a pinch of salt. Cook for 5-7 minutes.
  4. Add the red pepper flakes, oregano, tomato paste, 1 tsp salt, vegetable broth, and crushed tomatoes. Reduce heat to low.
  5. By now, the veggies should be thoroughly roasted. Remove from the oven and place in the pot. Add the beans. Cover with a lid, turn off the heat, and allow it to sit for about 15 minutes.
  6. Serve with rice or with toasted bread, and enjoy!

NUTRITION INFORMATION

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Coconut Tofu & Rice Soup

Coconut Tofu & Rice Soup

Coconut Tofu & Rice Soup is a simple and creamy vegetable soup that is easy to make and is rich in nutrients. Ingredients Serves: 4-6 Time: 45-50 minutes Coconut Tofu & Rice Soup Directions Nutrition Information Nutrition Disclaimer More Deliciousness If you’re looking for even