Try your hand at this quick and easy recipe for a one-pot vegan chili. This is the perfect solution for dinner when you’re not looking for a complicated recipe or making excess dishes. Ingredients Serves 5-6 Time: 1 Hour One-Pot Vegan Chili 1 Tbs Olive …
Plant-based diets are increasing in popularity, often including dishes with tofu because of their high protein and nutrients, and low fat and carb contents. However, cooking with tofu has been in culinary practices for thousands of years, originating in China. The block of tofu is …
Save time and effort on dinner with this one-pot vegetable rice without skipping on health! This easy dish is packed with nutritious vegetables and plant-based protein.
Serves: 4 Time: 50 minutes to 1 Hour
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recipes brought to you by Thrive Market Maybe you’ve got a busy work schedule, or you’re helping the kids with their online learning, but either way, you can’t always make it to the grocery store. You want to stay healthy and provide your family with …
Ingredients 1 Ripe Banana, Mashed 1/3 Cup Olive Oil 1/4 Cup Honey 1 Cup Pumpkin Puree 2 tsp Vanilla Extract 1 Egg Replacer or 2 tsp Apple Cider Vinegar 2 1/2 tsp Pumpkin Spice 1/4 Cup Unsweetened, non-dairy milk 1 3/4 Cup Flour 1 tsp …
Serves: 6-8 Time: 1 Hour & 30 Minutes
This is the hearty kind of veggie gumbo that sticks to your ribs! With a smoky hint from roasted red pepper and (optionally) a splash of liquid smoke, you can create heart healthy and nutritious gumbo for the entire family. Serve this gumbo with a scoop a white rice, corn bread, French bread, or a crispy green salad.
1/2 cup vegan butter or margarine
1/4 cup all-purpose flour
2 medium yellow onions, small dice
2 green bell peppers, small dice
1 stalk celery, thinly sliced
4 cloves garlic, minced
1 (10-oz) package frozen okra, thawed and thinly sliced (or if you have fresh okra that is preferred)
1 (28-oz) can diced tomatoes with juice, preferably fire-roasted tomatoes
3 roasted red peppers, jarred, chopped into fine dice
1 (16-oz) can red kidney beans, drained and rinsed
3 cups vegetable broth
1 cup ale-style beer (or replace with another cup of broth if gluten-free)
3 Tbs tomato paste
2 tsp dried oregano
1/4 tsp all spice
1/2 tsp liquid smoke* (optional)
2 bay leaves
4-5 sprigs of thyme
Pinch of cayenne
1 tsp salt, or to taste
1-2 pinches of freshly ground black pepper
Optional toppings: Fresh green onions, chopped and hot sauce
First we’re going to make a roux! To get started, preheat a large stockpot over medium-low heat. Then, place the vegan butter/margarine in the pot and stir until it has melted. Sprinkle in flour and stir to dissolve it. Cook the flour-butter mixture, stirring frequently until the color is caramel and has a toasty smell, approximately 10-12 minutes.
Next, add the chopped onions and bell pepper to the roux and coat them completely. Raise the heat to medium-high and cook for another 12 minutes, at least until the vegetables have softened.
Then, add the celery, garlic, and okra and cook for another 5-7 minutes.
Add the tomatoes, roasted red pepper, kidney beans, and vegetable broth. Then, mix in the ale (if being used) and tomato paste. Stir in completely to ensure it is fully incorporated.
Afterward, add the allspice, liquid smoke, bay leaves and thyme sprigs. Stir in then raise the heat to bring the pot to a gentle boil. Once boiling, lower the heat back to medium and partially cover with a lid.
Allow the gumbo to simmer for 35-45 minutes, stirring occasionally. The okra should be very tender once the dish is done. Allow to cool for another 15 minutes before serving and then season with salt, black pepper, and cayenne. Optionally top with green onions and a splash of hot sauce.
Serve with rice or bread and salad and enjoy! You can store the leftovers in the refrigerator for 4-5 days or store in the freezer for 1 1/2 weeks.
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This tasty vegan recipe is fully plant-based and can be adapted for gluten-free diets by substituting the pasta. While it is optional to add all the veggies we’ve added to our recipe, you can enjoy this kale pesto on a variety of dishes or just …
Get your bagel shop craving fix with this easy recipe for a tasty, heart-healthy Hummus & Veggie Breakfast Bagel. Whether you’re making your own bagels at home or you’ve got store bought bagels, this recipe can be made simply with the few ingredients you’re probably …
Serves: 4 Prep Time: 20 Minutes Cook Time: ~35 Minutes
This vegan recipe for tofu stir fry is delicious and easy!
1 Block Firm Tofu, dried and pressed
1/2 yellow onion, diced
1/2 bell pepper, diced
1 large carrot, diced
1/2 cup broccoli, chopped
1 cup mushrooms, sliced
1 cup shelled edamame
Soy Sauce
Sesame Oil
Rice Vinegar
Corn Starch
Black Pepper
Garlic Powder
Ground Ginger
Sichuan Pepper
Thai Chili Flakes
Chinese Five Spice
Ground Cumin
Peanut Butter
1/2 Lime
Prepare the tofu by removing it from the package. Wrap the tofu in paper towels and press between two plates. Let sit while you prepare the sauce.
Prepare the sauce by adding 2 Tbs Soy Sauce, 1 Tbs Rice Vinegar, a pinch of black pepper, ground ginger, and Thai hot chili flakes, Juice from 1/2 lime, 1 Tbs Corn Starch, 2 Tbs Peanut Butter, and 1/2 Cup Water. Stir together and set aside.
In a large skillet, heat 1 Tbs sesame oil on high heat. Once hot, add the tofu and splash with some soy sauce. Cook on high and flip until both sides are lightly crisp.
One cooked, remove from skillet and set aside.
In the same pan, return heat to high and cook onion, carrot, zucchini, bell pepper, edamame, mushrooms, and broccoli. Splash with rice vinegar.
Cook until the vegetables have softened.
Create a bare spot in the middle of the pan to add the sauce. Pour sauce in and allow it to sit until it begins to bubble and darken in color.
Stir sauce into vegetables, reduce heat to medium-low and simmer.
Add tofu to the pan and continue to simmer until vegetables are fully cooked through.
Serve over rice and optionally top with sesame seeds, basil or cilantro, and sriracha or even dry roasted peanuts!
Serves: 4 This vegan recipe for BBQ Tofu doesn’t require a grill or barbecue pit to fuss with. All you need is an oven and a glass or ceramic baking pan. We recommend serving it with braised collards and cornbread (which we’ll have recipes for …