What’s more is that we’ve also got a delightful vegan ranch dip recipe that’ll blow the store-bought options out of the water. 

If you love cauliflower as much as me, you’ll also love roasted cauliflower steaks, vegan cauliflower tacos (great for parties as well), and this easy squash and cauliflower soup.

Why This Is The Best Cauliflower Wings Recipe

If you could only pick one vegan cauliflower wing recipe to try, make it this one! I will never make another wing recipe again because these are already perfection. Here’s why they’re the best:

• Easy to Make – Minimal ingredients and simple steps make this recipe a breeze, perfect for both novice and experienced cooks!
• Golden and Crispy – Achieve a satisfying crunch with a perfect balance of breading and baking, ensuring a delightful texture in every bite.
• Perfect for parties – These cauliflower wings are a great finger food for parties. Serve them with toothpicks and dipping sauce!
• Crowd-pleasing – They’re gluten-free, dairy-free, nut-free, and vegan! Anyone can chow down on these tasty treats without worry. The only thing you’ll need to worry about is if you made enough!

Ingredient Notes

For the Wings

• Cauliflower—Use fresh cauliflower and chop into uniform-sized florets for consistent baking. If you must use frozen, make sure to thaw first and pat dry with a clean lint-free kitchen towel to prevent them from becoming soggy.
• White rice flour—Or regular all-purpose flour works too. This helps to thicken the batter and crisp up into golden deliciousness!
• Vegan wing sauce—I used Frank’s Red Hot which is easy to find at more grocery stores.

For the Dipping Sauce

• Vegan mayo—Choose any plant-base mayonnaise to create a creamy base for the ranch dip.
• Vegan sour cream—Opt for a dairy-free sour cream alternative for richness and tanginess.
• Vegan Worcestershire sauce—Ensure your Worcestershire sauce is vegan-friendly. If you can’t find any, feel free to omit it.
• White vinegar—Adds a touch of acidity to balance out the richness.
• Fresh herbs—Dill, parsley, and chives add tons of flavor to this vegan ranch dip. You can use dried herbs, but you’ll need to adjust the amount 3:1 fresh to dry.

How to Make Vegan Cauliflower Wings

Vegan wings are easy to make and incredibly delicious with just a few simple ingredients! All you need is some cauliflower, seasonings, and your favorite vegan buffalo sauce.

Step 1: Start by preheating your oven to 400 degrees F and line a baking tray with parchment paper.

Step 2: Wash the cauliflower and chop it into florets. You can make them bigger or small depending on your preference of wing size.

Step 3: Combine the water, flour and dry ingredients into a large bowl to make a batter.

Step 4: Dip the cauliflower florets into the batter to thoroughly coat and then place on the prepared baking tray.

Step 5: Bake in the oven on the center rack until they are slightly golden brown on top. Meanwhile, prepare the vegan ranch dressing by whisking all ingredients together well in a large bowl.

Step 6: When the wings are ready, toss them in your choice of wing sauce to evenly coat. Return wings to the oven for another 5 minutes to crisp up.

Serve your vegan chicken wings with the vegan ranch dip and enjoy!

Expert Tips

• To help the batter stick better to the cauliflower wings, pat dry your cauliflower first after washing. If they’re dripping with water it will dilute the batter and take longer for the wings to crisp up in the oven.
• Space your vegan wings out evenly on the baking tray so that they evenly coat. You can also cook these in an air fryer for even less time! Spread them out evenly and cook for 10-15 minutes, flipping halfway.

Servings Suggestions and Variations

If you’re looking to make a little more of a meal out of your vegan buffalo cauliflower wings and ranch dip or want some ideas to make it your own, don’t fret! We’ve got some wonderful suggestions for you right here:

• Snack With a Wrap– This Rainbow Lavash Wrap will make an excellent (and beautiful) addition to your plate! You could even throw some of the buffalo cauliflower wings into it for some truly miraculous flavor moments.
• Party With Pasta – Cold pasta can be a real treat and our Fresh Picnic Pasta Salad is a great way to make more of a meal with your buffalo cauliflower wings.
• Game Day Spread – Make a full spread of vegan party appetizers to please a crowd. Along with these buffalo cauliflower wings, serve some football puff pastries, Hasselback potatoes, herbed polenta fries, and vegan pretzel bites.
• BBQ-Flavored – Much like these Barbecue Seitan Wings, you can add a delicious BBQ sauce to these cauliflower wings instead of buffalo sauce.
• More Dipping Sauces – You can never have too many options when it comes to dipping these vegan cauliflower wings! Try this creamy dill dressing or this vegan buffalo queso cheese dip to double down on the buffalo flavors!

Storage

Since cauliflower has high water content, these wings are best eaten right out of the oven but if you find yourself with leftovers, stick them in an airtight container and keep in the fridge for a few days.

To reheat, the oven is best for maintaining crispiness. Place them on a baking sheet and bake for about 5 minutes at 350 degrees F until heated through. An air-fryer also works well for reheating. For something faster, microwaving is fine, too. The cauliflower wings just won’t be as crispy as when first baked.

Frequently Asked Questions

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Vegan Buffalo Cauliflower Wings

These vegan cauliflower buffalo wings make a perfect game-day snack, and once you try them, you'll be hooked for life. They are gluten-free and of course, vegan!The ranch dip is especially delicious. I know it takes a little extra time to whip it together yourself (rather than using a store-bought option) but it will be worth it, I promise!

Course Appetizer, Snack

Cuisine American

Keyword appetizer, buffalo, cauliflower, gluten free, spicy, vegan wings

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 -10 servings

Calories 338kcal

Author Alex Thomopoulos

Ingredients

Vegan Wings

• 2 medium cauliflower heads (about 2 lbs each) chopped into florets
• 1 cup white rice flour
• ¼ teaspoon salt
• ¼ teaspoon paprika
• ¼ teaspoon garlic powder
• 1 cup water
• 1 12-ounce bottle buffalo wing sauce I used Frank’s Red Hot which is available at most supermarkets

Vegan Ranch Dip

• 1 cup vegan mayo
• ½ cup vegan sour cream
• 1 teaspoon vegan Worcestershire sauce
• 1 teaspoon white vinegar
• 1 tablespoon fresh dill chopped
• 1 tablespoon fresh chives chopped
• ¼ cup fresh parsley chopped
• 1 clove garlic minced
• ⅛ teaspoon cayenne pepper
• ½ teaspoon black pepper

Instructions

• Preheat your oven to 450°F and prepare a baking sheet with parchment paper.
• Combine the water, white rice flour, salt, paprika, and garlic powder in a large bowl. Whisk together to combine.
• Thoroughly coat the cauliflower florets with the batter and place on the prepared baking sheet, evenly spaced out.
• Bake on the center rack for 18-20 minutes, until they are slightly brown on the top.
• Meanwhile, prepare the vegan ranch dip. Add all of the ingredients to a bowl and mix well to combine. Set aside.
• Remove cauliflower wings from the oven and coat them in buffalo sauce. For best results, pour the sauce into a bowl and carefully dip each cauliflower into the sauce using a slotted spoon or fork (cauliflower will be hot).
• Return buffalo cauliflower back into oven to crisp up for another 5 minutes.

Video

Notes

Tip – If you don’t have white rice flour, it is fine to use regular flour if gluten-free is not a necessity for you.

Storage – Store leftover vegan wings in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 338kcal | Carbohydrates: 31g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.2g | Sodium: 361mg | Potassium: 491mg | Fiber: 4g | Sugar: 5g | Vitamin A: 331IU | Vitamin C: 74mg | Calcium: 40mg | Iron: 1mg

Vegan Buffalo Cauliflower Wings recipe by Alex Thomopolous for World of Vegan. Photos by Amanda McGillicuddy. Copyright of World of Vegan, all rights reserved.

The post Vegan Buffalo Cauliflower Wings appeared first on World of Vegan.

This rustic stew, brimming with eggplant, zucchini, bell peppers, and tomatoes, offers deeply flavorful notes enriched with olive oil, garlic, and a medley of fresh herbs. It’s a dish that rewards patience, making it perfect for a relaxed weekend cooking session.

Ratatouille’s charm lies in its versatility. Serve it as a hearty main alongside quinoa or polenta fries, or let it shine as a rich topping on crisp crostini, complemented by a dollop of vegan ricotta. But why stop there? Explore its potential by tucking it into a warm pita with a drizzle of tahini or dollop of hummus for a Mediterranean-inspired wrap. You can use it as a robust filling for vegan lasagna, layered with plant-based béchamel sauce. Stirring it into pasta for a quick, nutritious meal, perhaps with a sprinkle of nutritional yeast or vegan parmesan, is another excellent choice!

Every bite of this ratatouille brings a taste of southern France right to your kitchen. Next up, we’ll guide you through making this delightful dish. From choosing the best vegetables to simmering them to perfection, we’ll cover all the essentials. Gather your ingredients and let’s start.

Here’s to a dish that’s as much about enjoying the flavors as it is about celebrating the essence of French cooking. Bon appétit!

Why You Should Make This Ratatouille

Thinking about trying this classic ratatouille recipe? You’re in for an amazing experience. This dish is more than a simple medley of vegetables; it’s an explosion of flavor and a feast for the eyes. Let’s explore more reasons why you’ll fall in love with this ratatouille!

• Full of Flavor: Savor the rich layer of flavors in each bite of our ratatouille. With a balanced blend of garlic, tomato sauce, olive oil, and fresh herbs, each vegetable shines, offering a depth of flavor that’s both comforting and sophisticated.
• Versatility at Its Best: Ratatouille is a chameleon in the kitchen. Perfect as a main dish, a colorful side, or a unique addition to meals, it pairs wonderfully with grains, shines as a topping on bread, and can even be a flavorful filling for sandwiches or lasagna.
• Meal Prep Friendly: Ideal for those busy weeks, ratatouille is a make-ahead marvel. It tastes even better the next day, making it a smart, delicious choice for meal planning and quick dinners.
• A Touch of French Cuisine: Experience the joy of French cooking with this authentic Provence-inspired dish. Ratatouille brings the essence of French culinary tradition to your table, no passport required!
• Naturally Inclusive: Embracing a range of dietary needs, this ratatouille is vegetarian, vegan, and free from gluten, soy, and nuts. It’s a wholesome dish that everyone can enjoy, whether at a large gathering or a quiet meal at home.
• Simple Ingredients, Incredible Outcome: Who knew simplicity could taste so exceptionally good? Common vegetables and pantry staples unite to create an beautiful dish. Ratatouille proves that you don’t need fancy ingredients to enjoy a truly remarkable meal.

Essential Ingredients

These key ingredients all work together to create a beautiful, cozy ratatouille. Let’s go over some of them, as well as offer some substitutions.

Red Onion: Adds a mild, slightly sweet flavor that enhances the overall savoriness of the dish. If you don’t have red onions, yellow onions make a good substitute, offering a similar texture but a slightly stronger flavor.

Tomato Sauce: Acts as the base of the ratatouille, providing moisture and a rich, tangy taste. If tomato sauce isn’t available, crushed tomatoes, tomato puree, or even a good quality marinara sauce can be used as alternatives.

Eggplant: Brings a unique, hearty texture to the ratatouille, absorbing flavors beautifully.

Zucchini: Offers a light, slightly sweet flavor and a tender texture. In case zucchini is not available, summer squash is a great alternative, as it has a similar texture and flavor profile.

Red Bell Peppers: Provide a sweet and slightly earthy flavor, adding a pop of color and crunch.

Plum Tomatoes: These are less watery and more flavorful than other varieties, making them perfect for ratatouille. If plum tomatoes aren’t available, any other fresh, ripe tomatoes will do, though they may release more liquid into the dish.

Fresh Thyme: This herb adds a subtle, earthy flavor that complements the vegetables.

Lemon, for Garnish: Adds a fresh, zesty finish to the dish, brightening up the flavors in the dish.

How To Make Vegan Ratatouille

Making this vegan ratatouille is a labor of love that offers amazing aromas, and fun assembly of all the vegetables. Here’s how we make it!

Start by Preheating Your Oven: Set it to 350 degrees Fahrenheit to ensure it’s ready for baking.

Step One: Prepare the Sauce. In a saucepan, heat some olive oil over medium heat. Add finely chopped garlic and half a head of finely sliced red onion. Cook them together until the onion is soft and translucent, about 2 minutes.

Step Two: Simmer the Tomato Base. Pour in the tomato passata or tomato sauce. Season the mixture with salt and pepper to taste. Allow it to simmer gently for 3-4 minutes. During the last minute, stir in the leaves from a sprig of fresh thyme. This sauce will serve as the flavorful foundation of your ratatouille.

Step Three: Slice Your Vegetables. Thinly slice the eggplant, zucchini, red bell peppers, and plum tomatoes. Aim for slices about a fifth of an inch thick, or thinner if preferred.

Step Four: Assemble the Ratatouille. Arrange the vegetable slices in the casserole dish in an overlapping circular pattern. This not only ensures even cooking but also makes for an aesthetically pleasing presentation. Season the arranged vegetables lightly with salt and pepper.

Step Five: Bake the Ratatouille. Place the casserole dish in the preheated oven and bake for 30-40 minutes. The vegetables should be tender and the flavors well combined.

Garnish and Serve: Once done, remove from the oven and garnish with fresh lemon slices and a sprig of thyme. Your ratatouille is now ready to be enjoyed!

Helpful Tips For Making Perfect Ratatouille

Ready to turn your ratatouille into a masterpiece? These helpful tips will elevate your cooking experience, ensuring your dish is as beautiful as it is delicious. Let’s go over some culinary secrets that will make your ratatouille stand out both in flavor and presentation.

• The Art of Vegetable Slicing: Thin, consistent slices are key. Use a sharp knife or a mandoline for uniform thickness. This not only ensures even cooking but also makes layering easier and more aesthetically pleasing.
• Creating a Beautiful Swirl: Start by placing one slice of each vegetable (eggplant, zucchini, bell pepper, tomato) in the pan, slightly overlapping the last. Continue this pattern around the edge of the pan. Once the outer circle is complete, start a new circle inside, following the same pattern. The goal is to fill the pan with a spiral of beautifully arranged vegetables. This technique, while simple, adds an elegant touch to your dish.
• Layering for Flavor: Before arranging your veggies, spread the tomato sauce evenly on the bottom of the pan. This creates a flavorful base and prevents sticking. Sprinkle some fresh herbs over the sauce for an extra burst of flavor.
• Season as You Go: Lightly season each layer of vegetables with salt, pepper, and additional herbs. This ensures every bite is infused with flavor.
• Slow and Low Cooking: Ratatouille benefits from slow, gentle cooking. This allows the flavors to meld and the vegetables to become tender without losing their shape. Be patient and keep the heat at a medium-low setting.
• Letting It Rest: Once out of the oven, give your vegan ratatouille a few minutes to settle. This rest period allows the juices to redistribute, making it even more flavorful.

How To Serve

When it comes to serving your homemade ratatouille, the possibilities are as varied as they are delicious. This versatile dish shines whether served warm or at room temperature, making it a fantastic choice for any occasion.

For a classic touch, plate it alongside a serving of creamy polenta or a bed of fluffy couscous, allowing these grains to soak up the rich flavors of the stew. If you’re leaning towards a more casual, hands-on experience, consider spooning it over toasted slices of crusty bread, perhaps with a smear of vegan ricotta.

Ratatouille also makes a superb accompaniment to grilled tofu or seitan, offering a colorful and flavorful contrast. For those special gatherings, you can elevate your presentation by topping the ratatouille with a sprinkle of fresh basil or a drizzle of balsamic glaze, turning the humble stew into an elegant entrée. No matter how you choose to serve it, ratatouille brings a touch of Provençal charm to your table, promising a meal that’s as satisfying as it is nutritious.

How To Store Leftovers

Storing leftovers of your delicious vegan ratatouille is easy! Ratatouille keeps well in the refrigerator and often tastes even better the next day, as the flavors have more time to meld. To properly store it, let the ratatouille cool to room temperature first. Then, transfer it into an airtight container and place it in the refrigerator. It will stay fresh and tasty for up to 4-5 days.

If you find yourself with a larger batch, ratatouille also freezes beautifully. Spoon the cooled stew into a freezer-safe container, leaving a little space at the top as the contents will expand when frozen.

Label the containers with the date, and you can enjoy your ratatouille for up to three months. When you’re ready to eat it, simply thaw it in the refrigerator overnight and then reheat it on the stove over low heat to restore its warmth and flavors.

FAQs

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Vegan Ratatouille

This fresh vegan ratatouille dish will take you to a sunny day in the Mediterranean and remind you of why we love these simple ingredients so much!

Course Main Course, Side Dish

Cuisine French, Italian, Mediterranean

Keyword ratatouille, ratatouille recipe, vegan french dish, vegan Mediterranean dish, vegan ratatouille

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 129kcal

Author World of Vegan

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic minced
• 2 heads red onion finely sliced
• 2½ cups tomato passata or tomato sauce
• 1 medium-sized eggplant
• 1 medium-sized zucchini
• 2 red bell peppers
• 2 plum tomatoes
• A few sprigs of fresh thyme
• Salt & pepper to taste
• 2 slices lemon for garnish

Instructions

• Preheat oven to 350 degrees Fahrenheit. 
• In a saucepan, add olive oil and cook the finely chopped garlic with half a head of red onion (finely sliced).
• After 2 minutes, add the tomato passata (or tomato sauce) and season with salt and pepper.
• Let the sauce simmer for 3-4 minutes and add the little leaves from a sprig of fresh thyme. This will be your base for the ratatouille.
• Spread the sauce evenly on the bottom of a round casserole dish.
• Slice the vegetables very thin, about a fifth of an inch, or even thinner if desired.
• Arrange sliced vegetables in circles as shown in the photo and season with salt and pepper. 
• Cook in the oven at 350 Fahrenheit for 30-40 minutes.
• Garnish with fresh lemon slices and a sprig of thyme, and enjoy!

Nutrition

Calories: 129kcal | Carbohydrates: 22g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 736mg | Potassium: 1056mg | Fiber: 8g | Sugar: 14g | Vitamin A: 2909IU | Vitamin C: 105mg | Calcium: 51mg | Iron: 2mg

The post Vegan Ratatouille appeared first on World of Vegan.

Fajitas are a popular Mexican dish consisting of a grilled protein, sliced into strips, and served with sautéed peppers and onions. The filling is often wrapped in a flour tortilla, creating a flavorful and customizable handheld meal. Vegan fajitas replace the meat with plant-based proteins, offering a cruelty-free and equally delicious alternative.

While vegan tacos, tostadas, tamales, burritos, and quesadillas are all incredibly delicious, there’s always a special fondness for vegan fajitas. They’re one of the most versatile of recipes and an easily requested, vegan-friendly option at restaurants. If you’re ready to start savoring every bite of these fantastic fajitas, let’s get started!

Why You Must Make These Vegan Fajitas

There’s something so satisfying about making your own Mexican-inspired wraps at home. Adapting the recipe to use your favorite veggies and flavors is another plus. If you’re still not convinced, here are even more reasons why this recipe is awesome:

• Easy to Make: Simply stir fry, add sauce, and wrap!
• Savory and Satisfying: Veggies and plant-based protein are a great combination for helping you feel satiated.
• Great for Using Leftovers: The perfect recipe of using up veggies on the edge of expiring or small amounts of food that isn’t quite enough for a meal.
• Wholesome Ingredients: No preservatives or artificial flavors in this recipe! Compared to packaged fajitas (or even restaurant options), this is a much healthier choice.

Ingredients and Substitutions

While you’ll want to keep the classic flavor of your fajita, the ingredients can vary. Substitutions are actually encouraged in this recipe!

Soy Curls: This plant-based protein is such a great alternative to chicken. It has a wonderful texture and soaks up any flavor. For more recipes including this versatile ingredient, make sure to check out this Soy Curls guide!

Vegetable Broth: Soaking the soy curls helps to rehydrate them for the best consistency. You can either use your own homemade or store bought vegetable broth or your favorite vegan bouillon mixed with water. You don’t have to stick to vegetable broth, either. Choose from vegan chicken, mushroom broth, or other flavors, too!

Sliced Vegetables: Thinly sliced bell peppers and onions are the traditional shape for fajitas, but you can mix it up by using large chunks, diced veggies, or even zoodles (zucchini noodles) instead!

Spices: If you love spicy and buffalo sauce is a little too tame for you, how about adding habanero or sriracha? To tone down some of the heat, feel free to omit the buffalo sauce and add smoked paprika, ginger, or oregano. Delish!

Tortillas: Choose burrito-sized tortillas for your fajita filling if you’ve got a big appetite or smaller corn tortillas if you like more compact soy curl fajitas. To keep the tortillas from falling apart, make sure to add the filling right before eating to prevent sogginess. Or, add a leaf of lettuce to the tortilla before adding the veggies and vegan “chicken.”

How to Make Easy Vegan Fajitas

Here is a simple step-by-step guide on how to make vegan chicken tacos. It’s a breeze once the curls are soaked and ready to sauté. Once you make fajitas in your very own kitchen, you’ll be hooked!

Step 1: Prepare the Soy Curls: Soak the soy curls in vegetable broth. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. If you’re using a different plant-based protein, you can skip this step.

Step 2: Sauté Vegetables: Sauté the sliced bell peppers, onions and garlic in oil until they are tender-crisp and slightly caramelized. You can also use a frozen vegetable mix from the grocery store. They might just take a little longer to cook.

Step 3: Combine Soy Curls and Vegetables. Add the soaked curls to the skillet with the sautéed vegetables. Toss everything together along with the spices to combine. Add the buffalo sauce and let the flavors meld for a few minutes.

Step 4: Warm Tortillas. Choose from any type of tortillas you like! If you’re sensitive to gluten, try using corn, almond, cassava, quinoa, chickpea, or gluten-free tortillas instead.

Step 5: Assemble Fajitas. Spoon the “chicken” and vegetable mixture onto the center of each tortilla.

Step 6: Add Toppings and Fold. Customize your fajitas with toppings like avocado, cilantro, cabbage, dairy-free sour cream, and shredded vegan cheese. Fold the tortillas around the filling to form fajitas and serve immediately.

Serving Tips and Suggestions

Wrapping up a batch of fajitas can be lots of fun. The ingredients are so versatile that you can almost use anything at all from the fridge. This recipe is absolutely perfect for little bits of veggies or leftovers that you’d rather not throw away. Here are a few more ways to serve or switch things up:

• Protein Possibilities: If soy curls aren’t your thing, feel free to use jackfruit, chickpeas, cauliflower wings, tempeh, tofu, or other plant-based chicken options.
• Savory Sides: You can’t go wrong with savory Mexican rice, vegan refried beans, tomatillo salsa, or sliced avocado.
• Tempting Table Service: While your filling is cooking, heat up a small cast iron pan in the oven. When the fajita mixture is done, transfer to the cast iron serving pan and bring to the table while it’s still sizzling. Make sure to use pot holders!
• Vary Your Vegetables: Peppers and onions are traditional fajita veggies, but you can use any vegetable you like best! How about adding in some chopped tomatoes, mushrooms, or zucchini? Or, be bold, and use beets, brussels sprouts, cabbage, carrots, or cauliflower instead!
• Take Out the Tortilla: For fun and tasty twist, how about making a vegan fajita bowl instead? Place a scoop of your favorite grain in the bottom of a bowl, a handful of dark leafy greens, a generous scoop of vegan soy curl fajita filling, and complete with your favorite toppings.

Don’t miss a chance to make these scrumptious vegan fajitas! They offer a nutritious and flavorful alternative to traditional meat-based Mexican recipes. With a medley of colorful veggies and bold seasonings, these fajitas not only please the palate but also make a delicious addition to your plant-based weekly meal rotation. Enjoy!

Vegetarian Fajitas FAQs

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Vegan “Chicken” Fajitas

These vegan fajitas are a vibrant mix of colorful vegetables, savory vegan "chicken", and bold seasonings. They're not only downright delicious, they're easy to make—ready in just 30 minutes or less!

Course Lunch or Dinner

Cuisine Tex-Mex

Keyword soy curl tacos, vegan chicken fajitas, vegan fajitas, vegetarian fajitas, veggie fajitas

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 434kcal

Author Caleb Steel | World of Vegan

Ingredients

• 2 cups soy curls
• 2 cups vegetable broth
• 2 tablespoons vegetable oil
• 1 red bell pepper sliced
• 1 green bell pepper sliced
• 1 yellow onion thinly sliced
• 3 cloves garlic minced
• ¼ teaspoon cayenne pepper or chili powder optional, if you really love spice
• ½ teaspoon cumin
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ⅓ cup buffalo sauce
• 8 – 10 flour tortillas taco size
• 1 large lime sliced into wedges

Optional Toppings

• Avocado
• Cilantro
• Shredded purple cabbage
• Vegan sour cream

Instructions

• Combine soy curls and vegetable broth in a large bowl and set aside.
• In a large frying pan, heat oil over medium heat.
• Add the bell pepper, onion, and garlic, and saute for 5 minutes, or until onions are translucent.
• Drain Soy Curls (save the broth for future use or discard), turn heat to medium-high, and add the soy curls, cayenne (if using), cumin, salt, and pepper. Stir-fry, allowing the fajita ingredients to sit undisturbed so the peppers and soy curls start to char. Mix just regularly enough to prevent sticking and burning. Remove from heat and allow to cool.
• Add buffalo sauce and mix thoroughly.
• Place each tortilla on a burner with the flame turned on low, and allow each tortilla to warm up, and also develop a light char before flipping, repeating, and then moving to the next tortilla.
• Fill taco tortillas with the buffalo soy curl fajita mixture and serve with a wedge of lime and any toppings you desire!

Nutrition

Calories: 434kcal | Carbohydrates: 53g | Protein: 29g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 1678mg | Potassium: 265mg | Fiber: 12g | Sugar: 12g | Vitamin A: 1357IU | Vitamin C: 70mg | Calcium: 261mg | Iron: 8mg

Vegan fajita photos by Amanda McGillicuddy for World of Vegan, all rights reserved.

The post Vegan Fajitas appeared first on World of Vegan.

These crispy quinoa bites are also a fresh way to add protein to your diet, since quinoa is a a fantastic source of protein. With just a few ingredients and three straightforward steps, you can make a homemade snack that’s both yummy and good for you. Think of them as a more mature version of tater tots—with a lot more going for them than just taste!

Why You Must Make These Delicious Quinoa Bites

Quinoa nuggets are fantastic—crispy on the outside, chewy on the inside, and a breeze to whip up. Packed with the goodness of quinoa, they’re a flavorful and nutritious twist to your snacking routine. Not quite convinced? Here are even more reasons why these tasty quinoa snacks are so awesome:

• A healthier alternative to chicken nuggets: If you loved chicken nuggets as a kid, these are an excellent better-for-you substitute. Crispy, flavorful, and all-around appealing in flavor and texture.
• Simple and Wholesome Ingredients: No fancy ingredients here! Just a staple whole grain, herbs, and spices. You probably already have them in your pantry.
• Incredibly Satisfying: Just a few of these plant-based protein nuggets are more than enough to make you feel nourished and satisfied. Pair them with your favorite dipping sauce or sliced veggies and you’ve got yourself a well-balanced mini-meal.
• Perfect for Meal Prep: Put together a batch on the weekend and have a quick and crispy side ready for basically any meal. Choose from pan frying, air-frying, or even baking in the oven. They’re really versatile!
• Family Friendly Treat: This recipe totally makes you feel like you’re indulging in fast food, but you’re not. The nuggets are way more nutritious than any take out treats and they’re perfect for little hands!

Key Ingredients

Because this recipe has such few ingredients, each one of them has an important part to play. For maximum enjoyment, devour the finished nuggets right away while warm and toasty. If you have to wait, you can always pop them in the oven or air-fryer to crisp back up.

Quinoa: Can you believe that you can choose from red, black, white, or tri-color/rainbow quinoa? White is the least bitter, red has the chewiest texture, and black has the most nutrition, but they all taste delicious. The most important thing to remember is to rinse your quinoa well before cooking. You’ll want to release as much of the saponins (the shell that protects them from pests and type of fungus) as you can for a less bitter aftertaste.

Onion: Chopped onion adds such a great flavor to the quinoa. Scallions, red onion, shallots, or leeks would work well, too.

Chives: If the flavor of chives is not your favorite, how about using garlic or parsley instead? Remember to chop finely for best results.

Flour: All-purpose flour helps to give a crispy and crunchy texture to the nuggets. If you’ve run out of flour or are sensitive to gluten, feel free to use cornstarch instead. Use a quarter cup of cornstarch in place of the half cup of flour. If you’d rather use gluten-free flour, choose a type that is 1-to-1 and use the same amount.

Lemon Juice: This ingredient adds not only moisture to the mixture but also a little acidic zing. An unflavored vinegar can also be used (or even lime juice) in a pinch.

How To Make Quinoa Nuggets

Cooking up a batch of vegan quinoa nuggets is simple and fun to do. As soon as you roll up the balls, you’re more than halfway there! They’re a great snack or mini-meal to prep ahead of time. When you’re ready to enjoy, all you need to do is fry them up! Here’s how you do it:

Step 1: Mix together the quinoa, onion, chives, flour, salt, and red chili pepper flakes. Moisten with the water and lemon juice.

Step 2: Make 1-inch balls out of the quinoa mixture, squeezing firmly so that the balls form a dough. Put the finished balls into the freezer for 5 minutes. (You can also chill them in the refrigerator for 15 minutes.)

Finally, Step 3: Cook the nuggets a few at a time in an oil-coated pan over medium-high heat. Free free to press on each one to flatten them a little. It helps to oil the spatula to prevent sticking. Fry the nuggets for 5 minutes until the bottom of each nugget is golden and then flip. Reduce the heat to medium and cook for 5 minutes more.

How To Make the Best Quinoa

Not sure how to make quinoa? Here’s an easy recipe to follow that’s pretty much foolproof:

Rinse ⅔ cup of dry quinoa in cold water using a fine-mesh strainer. Add the quinoa and 1⅓ cups of water to a medium pot with a lid. Bring to a boil, uncovered, over high heat. Cover with the lid and reduce the heat to low. Cook for 20 minutes.

Allow to cool completely before using in this quinoa recipe.

Serving Tips and Suggestions

These yummy quinoa bites are so much fun to eat! Sure, you can simply eat them plain right off a plate, but that’s pretty boring. Here are a few tasty and tempting ideas for bumping up your bites a notch!

• Dive into Dips & Dressings: Ketchup is always a popular choice, but how about some thousand island, dill, vegan aioli, french, or barbecue instead? You can never go wrong with a bit of sriracha or creamy hummus on the side!
• Serve as a Savory Side: These crispy little protein tots pair well with a vegan burger, fresh salad, or a bowl of crudités (such as broccoli, bell pepper, baby carrots, cucumber, and celery). Drizzle with vegan mayo, lime juice, or hot sauce for even more fabulous flavor.
• Creative Cooking Methods: If you’d like to go easy on the oil or fried foods, how about using the oven or air-fryer instead? For oven baking, place the nuggets on a greased nonstick baking pan and bake at 400 degrees F for 30 minutes, flipping them halfway. Be sure to flatten them before baking. If you wish to use an air-fryer instead, preheat the air fryer to 400 degrees F (about 5 minutes). While the fryer is heating, coat the nuggets in panko bread crumbs. Lightly spray the nuggets and the fryer basket with vegetable oil spray and cook for 10 minutes.

Recipe Q+A

This fun and flavorful recipe is inspired by a recipe in The Friendly Vegan Cookbook. If you haven’t already added this cookbook to your vegan cookbook collection, it’s a must!

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Quinoa Nuggets

These chewy, seasoned snacks are packed with plant-based protein and tasty to boot. Quinoa nuggets will remind you of the tots you used to have as a kid. Pair with your favorite dip for a delicious and nutritious snack!

Course Appetizer or Snack

Cuisine American

Keyword quinoa bites, quinoa nuggets, quinoa tots

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 16 nuggets

Calories 45kcal

Author Michelle Cehn and Toni Okamoto

Ingredients

• 2 cups cooked quinoa cooled
• ½ cup yellow onion finely diced
• ¼ cup chives finely chopped
• ½ cup all purpose flour
• 1 teaspoon salt
• ½ teaspoon red chili pepper flakes
• 3 tablespoons water
• 1 tablespoon lemon juice
• vegetable oil for pan frying
• vegetable oil spray for air-fryer option
• panko bread crumbs for air-fryer option

Instructions

• In a large bowl, thoroughly combine the quinoa, onion, chives, flour, salt, and red chili pepper flakes. Mix in the water and lemon juice.
• Using your hands, roll the quinoa mixture into 1-inch balls, squeezing tightly in your hands as you go to get the air bubble out and form a dough. Place the balls on a tray or plate. Put them in the freezer for 5 minutes. (If you don't have room in your freezer, you can chill them in the refrigerator for 15 minutes.)
• Coat a large frying pan with vegetable oil and place over medium-high heat. Add the nuggets in batches and lightly press on each of them with a spatula to flatten them a little. If necessary, oil the spatula to prevent sticking. Cook the nuggets for 5 minutes until the bottom is golden brown and appears gently fried, and then flip them over. Lower the heat to medium and cook for 5 more minutes.

Notes

Air-Fryer Option: 

Preheat the air fryer to 400 degrees F (about 5 minutes). While the fryer is heating, coat the nuggets in panko bread crumbs. Lightly spray the nuggets and the fryer basket with vegetable oil spray and cook for 10 minutes.

Oven Baking:

Bake the nuggets on a greased nonstick baking pan at 400 degrees F for 30 minutes, flipping them halfway. Be sure to flatten them before baking. 

 

Nutrition

Calories: 45kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 148mg | Potassium: 55mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

The post Quinoa Nuggets appeared first on World of Vegan.

In this article, you’ll learn the best way to sauté tofu so that it’s positively sizzles and creates the loveliest brown crust. Add to that a sweet, dark umami sauce that will knock your socks off. If you’ve never tried tofu szechuan style, you’re truly in for a treat!

What Is Szechuan Tofu?

Szechuan tofu, also known as Sichuan tofu or Schezwan tofu, is a classic and highly flavorful Chinese dish originating from the Sichuan province. It’s bold and spicy with cubed tofu simmered in a savory sauce.

The dish is similar too Mapo Tofu but there are some key differences. Mapo Tofu is made with silken tofu and minced meat, usually pork of beef. In this Szechuan style tofu, it’s completely vegetarian, allowing the tofu to shine. Firm tofu is used instead and stir-fried until crispy—perfect as a main dish served over steamed rice and served with stir-fried vegetables.

Why You’ll Love This Szechuan Tofu Recipe

Even if you’re not a huge tofu fan, we’re convinced that this recipe will turn you around. There’s just so much to love about these crispy tofu cubes, you won’t be able to stop yourself from trying them.

• Healthy and Heaps More Delicious. When you’re in charge of dinner, you know exactly what you’re adding in and what you want to leave out. Fresh veggies in and MSG out!
• Adaptable Ingredients. Staying away from anything spicy? You can absolutely leave out the cayenne pepper. Love a lot of garlic? Add more than the recipe calls for with ease. Not enough sauce? Double the amounts and add all over your rice and veggies. Oh, yeah!
• Inexpensive Alternative to Take Out. Instead of waiting for an hour for your favorite Szechuan tofu to be delivered and spending a chunk of your ready cash, make this recipe and spend that money visiting a local animal sanctuary instead!

Ingredients You’ll Need

It’s all about the tofu! Quality is top priority and we only used the best in this recipe.

• Extra Firm Tofu – This is the most important ingredient, and for a good reason. Using a handmade, traditional tofu like Hodo gives this recipe extra oomph with its high protein content, incredible flavor, and super rich & creamy texture.

How To Make Szechuan Style Tofu

Preparing this Szechuan tofu recipe is much easier than you think. Just three simple steps and you’ll have the most mouthwatering meal in a matter of minutes. While the tofu is cooking, you can get started on any sides. Make sure to remember the chopsticks!

Step One: Dry and cut the tofu into bite-sized pieces.

Step Two: Fry up the tofu cubes in vegetable oil for 6-7 minutes without moving. Flip over and cook for an additional 6-7 minutes until golden brown. While the tofu is browning, prepare the sauce.

Step Three: Place the finished tofu onto a side plate and simmer the sauce. Once the sauce is ready, add in the tofu and let simmer with the sauce for another couple of minutes. Time to enjoy!

Serving Suggestions

The great thing about tofu is that it goes well with so many side dishes. Along with your szechuan tofu, choose one or two of these options to accompany your meal. A helpful rule-of-thumb is to have at least one or two raw elements along with your cooked meal. This gives your palate a few different textures to enjoy. Yum!

Starchy Sides

Sides like these give your tofu dish extra staying power and can make the meal go much farther for more people. Although you don’t have to stick with these traditional choices, they do taste the best with the tofu. Serve everything “family style” and plate out each of these for maximum fun.

• Steamed Sticky Rice
• Peanut Noodles
• Ramen

Variety of Veggie Options

There’s nothing like fresh, steamed, or roasted veggies to turn a simple meal into something special. Any or all of these vegetables will add extra flavor, texture, and nutrients to an already powerful protein-packed recipe. Yay!

• Shredded Red Cabbage
• Lightly Steamed Snow Peas
• Stir Fry Green Beans
• Fresh Bok Choy
• Shredded or Roasted Carrots
• Sliced Red Bell Peppers
• Smashed Cucumber Salad

Storing Leftovers

Any leftover tofu can be placed in an airtight container in the fridge for up to 3-4 days. It can easily be reheated in the microwave (a minute should do it) or by pan-frying with a little bit of oil (or extra sauce) for a couple of minutes until the desired temperature is reached. Freezing is not recommended.

FAQs

More Asian-Inspired Vegan Recipes to Try

• For any noodle-lovers, check out this tangy Teriyaki Stir Fry Over Noodles or super satisfying Soba Noodles with Peanut Sauce for all things noodlicious.
• If you can’t get enough of tofu, we’ve got you covered! How about this tempting Tofu Satay or scrumptious Crispy Tofu with Sweet and Sour Sauce?
• Give a try to light and fresh dishes such as this cool Chinese Chickpea Salad and zesty Zucchini Noodle Bowl.
• Finally, if you’re totally new to tofu, these two recipes are incredibly helpful—How to Marinate Tofu and a glorious Garlic Ginger Tofu Marinade.
• Did you know that you can eat raw tofu? Don’t forget our Tofu Guide for the Tentative Cook, too!

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Crispy Szechuan Tofu

Szechuan Tofu is a savory and spicy Asian-inspired dish. In less time than it takes for a dinner delivery, you can have this sizzling and sensational dish right in front of you. We promise that this recipe is ten times better than take-out!

Course Lunch or Dinner

Cuisine asian

Keyword asian tofu, asian tofu marinade, szechuan tofu

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 4

Calories 189kcal

Author Gina House | World of Vegan

Ingredients

• 16 ounces extra firm tofu
• 4 tablespoons vegetable oil divided
• 4 teaspoons cornstarch or arrowroot powder
• ¼ cup water
• 3 tablespoons soy sauce
• 4 teaspoons toasted sesame oil
• 2 teaspoons maple syrup or sweetener of choice
• 1½ teaspoons garlic powder
• ¼ teaspoon cayenne pepper adjust to taste if you like spicy
• 2 large scallions finely sliced
• sesame seeds (black or white) to taste
• toasted cashews to taste (optional)
• sprinkle of red pepper flakes to taste (optional)

Instructions

• Pat tofu dry thoroughly and cut into even bite-sized cubes.
• Into a cold nonstick saute or frying pan, add the cubed tofu and 2 tablespoons of the vegetable oil. Turn the heat to medium and allow to come to a sizzle and then cook for 6-7 minutes without moving the tofu.
• In a small bowl, add the cornstarch and a few splashes of the water and stir. Then add the remaining water, soy sauce, toasted sesame oil, maple syrup, garlic powder, and cayenne. Whisk well and set aside.
• Once the tofu has nicely browned on the bottom, use a spatula to carefully flip the tofu cubes over and add the rest of the oil. The oil may “squitz,” so please be very careful. Fry for another 6-7 minutes, without moving the tofu. (The exact timing will depend on your particular cooktop and saucepan.)
• When the tofu is browned nicely, transfer to a bowl or plate and set aside.
• Put the pan back on the heat and pour in the sauce mixture. Let the sauce come to a simmer, constantly stirring. This should take about 1-2 minutes.
• The moment the sauce starts to thicken, add the tofu cubes back in and mix well with the sauce. Turn off the heat, but keep the pan on the burner. Allow the tofu to marinate in the warm sauce for a couple of minutes more.
• Garnish with scallions, sesame seeds, and roasted cashews and red pepper flakes, if desired.

Video

Notes

Notes:

• Serve with steamed rice, noodles, and/or with a mixture of roasted and fresh vegetables.
• Sauce Tip: Pour any extra sauce over rice and veggies. So good!
• Dairy-free and gluten-free (if using tamari instead of soy sauce)

Nutrition

Calories: 189kcal | Carbohydrates: 7g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 759mg | Potassium: 87mg | Fiber: 1g | Sugar: 3g | Vitamin A: 177IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg

Many thanks to our amazing recipe testers Marilyn Vega and Andi Combs for testing this recipe! Process photos by Amanda McGillicuddy for World of Vegan, all rights reserved.

The post Szechuan Tofu appeared first on World of Vegan.

In every language, a rich, hearty stew topped with creamy mashed potatoes and baked to golden-brown perfection always spells comfort food. Cottage pie is a classic dish that’s withstood the test of time, matured over the years, and grown to have greater allure than ever. Every western culture has a similar casserole to its name, brimming with enough meat and vegetables in every bite to appease both hunters and gatherers throughout the ages.

Unlike a pastry-covered pie, cottage pie skips the fussy dough to make preparation and serving a breeze. No baking experience required! All you need is an appetite for a hearty, heartwarming meal.  

What Makes This The Best Recipe For Vegan Shepherd’s Pie?

• Umami: The so-called fifth taste, otherwise understood as savory flavor, contributes the distinct depth and richness that makes the overall eating experience so satisfying. Meat is naturally high in umami, but so are mushrooms, which are the secret ingredient here.
• Allergen-friendly: Everyone’s welcome to the table when this dish is on the menu! There are no common allergens in the mix, meaning it’s gluten-free, dairy-free, eggless, nut-free, soy-free, and as always, completely vegan.
• Freezer friendly: Whether you want to prep ahead or save leftovers for a rainy day, this vegan shepherd’s pie keeps like a champ. Freeze individual portions for up to 6 months and simply microwave or pop it into the oven until hot all the way through.

Key Ingredients

Russet potatoes: These spuds are high in starch which makes them mash up into a light, fluffy vegan mashed potato topping. Peel them for a perfectly smooth mash or keep the skins on for a more rustic approach

Dried mushrooms: Dried porcini are ideal here for their uniquely nutty, earthy flavor and toothsome, meaty texture. Other good options include dried shiitake mushrooms, dried oyster mushrooms, dried wood ear mushrooms, or dried morel mushrooms.

Dried herbs: No pantry is complete without a range of dried herbs at the ready. Through the dead of winter when nothing green is growing, they’ll get you through those dark days with zest and fragrance to spare. Basil, oregano, rosemary, and thyme are our VIPs here.

Lentils: This complete protein creates the most convincing vegetarian cottage pie around using only whole foods. Canned and ready-to-eat, they’re very convenient anytime you want to cut out the meat.

Sun-dried tomatoes: Chewy and subtly sweet, oil-packed sun-dried tomatoes are a rich source of umami as well, harmonizing with the mushrooms to heighten that taste. For even greater flavor, use some of the oil for cooking, instead of plain olive oil.

Nutritional yeast: Both cheesy and buttery without a drop of dairy, nutritional yeast is essential for creating natural vegan alternatives. It can be used to enhance anything from soup to popcorn.

What’s The Difference Between Shepherd’s Pie vs Cottage Pie?

Though the terms can sometimes be used interchangeably, the difference between the two traditionally comes down to the place of origin and type of meat.

• Shepherd’s pie hails from Scotland, later gaining in popularity throughout England and Ireland. It typically calls for ground lamb, befitting of the name.

• Cottage pie came later, appearing in text around 1791 without clear heritage other than the United Kingdom at large. These casseroles were filled with ground beef instead.

While a plant-based version could be seen as either (or neither) based on these simple definitions, most vegan ground meat is compared to beef, given that lamb has a more gamey or grassy taste. Cottage pie is a better fit for conventional flavor expectations.

How To Use Dehydrated Mushrooms

Dried mushrooms are indispensable umami bombs that contain even greater flavor than their fresh counterparts. That’s because the drying process concentrates their essence, breaking down cell walls and making it more readily accessible than straightforward cooking alone.

Here’s how to rehydrate dried mushrooms:

1. Sort your mushrooms and give them a rinse. Wild mushrooms especially are likely to still carry dirt from where they were grown. Brush lightly to remove any leftover particles. Double-check that there are no other stones or twigs that might have gotten mixed up with them.
2. Soak in cold water, ideally overnight. Many recipes will quickly rehydrate dried mushrooms in hot or even boiling water to speed through the procedure. While that technically works, it fails to unlock their full potential. Dried mushrooms tend to float, so keep a plate on top of them in a large bowl to keep them all submerged. Store in the fridge until ready to use.
3. Drain the soaking water but save it! You now have incredibly flavorful mushroom broth, ideal for making soups and stews with, in addition to the toothsome mushrooms you want for the recipe at hand.

Kept in a dry, cool place, dried mushrooms are shelf-stable and can last for 1 – 3 years. Once rehydrated, the mushrooms should be kept in an airtight container in the fridge and used within 5 – 7 days.

This method works for a variety of different mushrooms including dried porcini mushrooms, dried shiitake mushrooms, dried morel mushrooms, dried oyster mushrooms.

Ideas For Cottage Pie Adaptations

Never eat the same meal twice when you apply a bit of creativity to the basic cottage pie formula! Make it your own with a few simple twists.

• Switch up the protein: Use crumbled tofu or tempeh, realistic vegan ground meat like Impossible or Beyond Meat, or a combination of all your favorites.
• Add an extra serving of vegetables: Take a hint from what’s fresh and in season or dig deep into your freezer to pull out a ready-made blend. Keep the cuts as consistent as possible so everything cooks at the same rate. When in doubt, corn and peas are always good choices to start with.
• Say cheese: Everyone loves cheese, so sprinkling a handful of your favorite shredded vegan cheese over the top is a guaranteed crowd-pleaser. Add it within the last 10 minutes of cooking so it can get nice and melty.  
• Spice is nice: The flavor profile is very mild as written, but if you’re a heat seeker, go ahead and spike the filling with crushed red pepper flakes, Tabasco, sriracha, harissa, or your favorite hot sauce.

More Cozy Vegan Casseroles To Try

• Vegan Noodle Kugel
• Vegan Green Bean Casserole
• Vegan Baked Mac and Cheese Casserole
• Vegan Lasagna With Tofu Ricotta
• Easy Vegan Chicken Pot Pie

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Shepherd’s Pie {Cottage Pie} That’s Dairy-Free & Vegan

This vegan shepherd’s pie, also known as cottage pie, is the ultimate comfort food! It’s rich and hearty—full of mushrooms and vegetables in a savory sauce topped with creamy mashed potatoes. This is the perfect meal for chilly evenings to cozy up with!

Course dinner

Cuisine English

Keyword dairy-free shepherd’s pie, gluten-free shepherd’s pie, vegan holiday recipe, vegan shephard’s pie, vegan thanksgiving recipe

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4

Calories 497kcal

Author Beatriz Buono-Core & Mirko Guth

Ingredients

Mashed Potato Topping Ingredients: 

• 4 large russet potatoes peeled and diced
• plant-based milk unsweetened and unflavored, to taste
• vegan butter to taste
• salt and pepper to taste

Cottage Pie Filling Ingredients: 

• ⅓ cup dried mushrooms porcini if you can find them, otherwise any dried mushroom will do
• 1 cube vegetable bouillon
• 1¼ cups water
• 4 tablespoons olive oil
• 2 carrots peeled and diced
• 1 small yellow onion finely chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 8-ounce can lentils drained
• ½ cup sun-dried tomatoes packed in oil drained and chopped
• 6 tablespoons tomato puree
• ⅓ cup nutritional yeast or vegan parmesan optional
• parsley or chives for garnish optional

Instructions

• Place the diced peeled potatoes in a large saucepan, cover with water, bring to a boil, and simmer for 15 minutes or until soft. Drain the water and roughly mash. Add plant-based milk, vegan butter, salt, and pepper, all to taste, and continue mashing until completely smooth. Set aside.
• In a medium bowl, add the dried mushrooms, bouillon cube, and water. Let the mushrooms soak for 8 minutes, and mix to dissolve the vegetable stock.
• Preheat the oven at 430 degrees F.
• Heat a large frying pan with the olive oil on medium heat. Add the carrots, onion, basil, oregano, rosemary, and thyme. Stir and cook until lightly soft.
• Add the tomato puree to the frying pan and stir. Take your soaking mushrooms and pour the liquid into the frying pan, holding back the mushrooms. Roughly chop the mushrooms before adding them to the pan as well. Add the chopped sundried tomatoes and lentils, and simmer until thickened.
• Once the cottage pie mixture is ready, spread it evenly in a casserole dish. Top with the mashed potatoes and sprinkle generously with nutritional yeast. Cook in the oven for 10 minutes or until the surface is golden. Garnish with parsley or chives and enjoy!

Notes

Storage – Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, place in a freezer-safe container and freeze for up to 3 months. Thaw and reheat before serving.

Can’t find canned lentils? Use about 1 cup of cooked lentils instead.

Nutrition

Calories: 497kcal | Carbohydrates: 81g | Protein: 12g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 89mg | Potassium: 2109mg | Fiber: 9g | Sugar: 6g | Vitamin A: 5420IU | Vitamin C: 41mg | Calcium: 94mg | Iron: 5mg

Photos by J.J. Steele for World of Vegan, all rights reserved. Thanks to our recipe testers Ruth Havertz and Taylor Gillespie. 

The post Vegan Shepherd’s Pie (Cottage Pie) appeared first on World of Vegan.

With a delightful protein-rich tofu-based ricotta made from extra-firm tofu and traditional Italian herbs and spices, this dairy-free lasagna dinner has the same yum-factor as the cheesy lasagna you grew up eating, but it’s way healthier and also cruelty-free! 

I’ve been making this lasagna for years. I’ve made it for myself and my husband to enjoy throughout the week, I’ve made it when guests visit from out-of-town so there’s always a hearty omnivore-approved meal ready in the fridge, and I’ve made it for vegan dinner parties with friends. I even made a double-batch to freeze when I was nearing the end of my vegan pregnancy so I would have ready-made vegan meals when my newborn arrived. Needless to say, I love it, and I hope you will too! 

Why You Should Make This Vegan Lasagna

I know so often we come across recipes online, save them, maybe pin them on our vegan Pinterest inspiration board, or leave the tab open on our computer until we’re so overwhelmed that we shut them all and it’s lost forever.

Dear friend, don’t let that happen with this lasagna recipe! You can click the “print” button on the recipe card below and add the ingredients to your grocery list right now. When you have meals for days in the week ahead, you’ll be so glad you did!

This makes a great:

• Vegan freezer meal that you can meal prep now, divide into serving-sized glass containers, and save until you’re ready to enjoy
• Meal to bring over to a sick, pregnant, or busy friend or neighbor 
• Family meal to fill many hungry bellies 

You get the gist. It’s a crazy handy recipe to get to know and love. From my kitchen to yours, enjoy it!

Key Ingredients

• Lasagna noodles: Make sure to look out for eggs in the ingredient list. Dried lasagna noodles found in the pasta aisle of the grocery store are usually vegan-friendly but a lot of oven-ready options are not. Always check the ingredient list to be sure.
• Vegetables: Yellow onion, zucchini, button mushroom, garlic and spinach add tons of color and flavor to this vegan lasagna! If you don’t have all the vegetables, that’s ok, you can mix and match or add what you do have on hand. This recipe is really versatile! See below for some extra veggie-swapping ideas.
• Super-firm tofu: This firm tofu has already been pressed, making prep time even faster! If you can’t find super-firm, extra-firm tofu works too. Just make sure to press out the excess liquid for 15-30 minutes before using.
• Marinara sauce: Store-bought is fine or if you want to up the flavor even more, nothing compares to homemade marinara sauce! If going the store-bought route, make sure to look out for sauces that contain dairy.

How To Make

Step 1: Bring a large pot of water to a boil, add a pinch of salt, and cook the lasagna noodles according to the directions on the package. Drain the noodles, rinse with cold water to cool, and set aside.

Step 2: In a large skillet over medium, heat the olive oil then add in the onion, zucchini, mushrooms, and garlic. Sauté for about 5 minutes, stirring occasionally, until slightly softened. Remove from heat and stir in the spinach. Cover the skillet and set aside to allow the spinach to wilt.

Step 3: Meanwhile, make the tofu ricotta. Place the tofu, soy milk, lemon juice, basil, and salt in the bowl of a food processor and pulse to combine. You may need to scrape down the sides with a spoon several times between pulses so all the tofu gets evenly crumbled. When you reach a crumbly ricotta­-style consistency, spoon the mixture into a large bowl. Stir in the sautéed vegetables and spinach until evenly combined.

Step 4: Preheat the oven to 350 degrees F. In a large 9 × 13 ­inch baking dish, spread 1 cup of the marinara sauce evenly across the bottom followed by a layer of 4 overlapping lasagna noodles. Top with a layer of half of the tofu mixture. Repeat with another 1½ cups of the marinara, another layer of noodles, and the second half of the tofu mixture. End with another 1½ cups of the marinara and a final layer of noodles, and spread the remaining 1 cup of marinara sauce on top, being sure to coat all the noodles.

Step 5: Bake for 45 minutes. Garnish with the basil leaves if desired.

Expert Tips

Making vegan lasagna is a fun and rewarding experience! Follow these tips to guarantee comfort food perfection!

• Use Your Noodle: Boil the lasagna noodles in salted water just until al dente, ensuring they are not overcooked. Rinsing them with cold water after draining halts the cooking process and prevents sticking, resulting in perfectly textured noodles.
• Give It A Squeeze: Before blending the tofu for ricotta, ensure it’s well-drained and patted dry. Excess moisture can affect the texture of the tofu mixture.
• Get Saucy: While store-bought marinara is convenient, making your sauce can elevate the flavor. Customize it with extra herbs and garlic for a more personalized touch.
• Layering Perfection: When layering, slightly overlap the lasagna noodles to create a sturdy structure. This helps the layers hold together during serving, presenting a neater slice.
• Make-Ahead Marvel: For days when you crave a homemade, ready-to-bake meal but are short on time, make it in advance. Prepare the recipe and refrigerate or freeze it and reheat it when you want delicious, hot lasagna!

Get Creative With Your Veggies

This vegan lasagna recipe is incredibly versatile, and we encourage you to get creative with add-ins and use the veggies you have on hand.

• Not a fan of mushrooms? Leave them out! 
• Like your lasagna extra cheesy? Sprinkle some vegan cheese shreds on top before baking. 
• Prefer kale to spinach? Make that simple swap! 
• Have some broccoli nearing expiration? Chop it up and toss it in! 
• Feel drawn to the dried oregano in your spice cabinet? Toss a teaspoon in with the basil!
• Have a plethora of squash? Dice or thinly slice it up and add it in with the zucchini. 

There are so many ways you can go with this delightful dish. If you have a favorite way to prepare it, we’d love to hear about it in the comments below!

FAQs

More Vegan Dinner Recipes

• If you love the flavors of this lasagna you’ll love this Vegan Stuffed Shells With Tofu Ricotta!
• For another go-to recipe that will wow plant eaters and omnivores alike, try thisYellow Curry With Tofu!
• Pot pie lovers will be pleasantly surprised with this easy Vegan Chicken Pot Pie full of all the nostalgic flavors yet completely plant-based!
• Savor the heartiness of a Vegan Shepherd’s Pie when you want something ultra comforting and filling.

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Vegan Lasagna With Tofu Ricotta

This flavorful vegan lasagna is packed with tofu ricotta, spinach, and veggies, and makes a filling meal that will last for days. It’s also an awesome dinner party meal and a comforting dish to bring to a friend who could use some TLC. You can even freeze pre­portioned cooked serv­ings of this lasagna for an easy heat­-and­-enjoy meal.

Course dinner

Cuisine Italian

Keyword classic lasagna, italian lasagna, tofu ricotta, Vegan Italian, Vegan lasagna, veggie lasagna

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6 –8 servings

Calories 324kcal

Author Michelle Cehn and Toni Okamoto

Ingredients

• 12 lasagna noodles standard size, enough for 3 layers
• 2 tablespoons olive oil
• ½ large yellow onion diced
• 1 small zucchini diced
• 1 cup button mushrooms sliced
• 4 cloves garlic roughly chopped
• 6 ounces fresh spinach
• 2 16-ounce blocks super-firm tofu patted dry and cut into chunks for easy blending
• ¼ cup unsweetened plain soy milk
• 2 tablespoons lemon juice
• 1 teaspoon dried basil or 1 tablespoon of minced fresh basil leaves
• 2 teaspoons salt
• 5 cups marinara sauce store-bought or from the recipe on page 228, divided
• Fresh basil leaves for garnish (optional)

Instructions

• In a large pot of boiling salted water, cook the lasagna noodles according to the directions on the package. Drain the noodles, rinse with cold water to cool, and set aside.
• Heat the olive oil in a large skillet over medium heat. Add the onion, zucchini, mushrooms, and garlic and sauté for about 5 minutes stirring occasionally, until slightly softened. Turn off the heat. Stir in the spinach, cover the skillet, and set aside to allow the spinach to wilt.
• Place the tofu, soy milk, lemon juice, basil, and salt in the bowl of a food processor and pulse to combine. Depending on the size of your food processor, you may need to push everything down with a spoon several times between pulses so all the tofu gets evenly crumbled. When you reach a crumbly ricotta­-style consistency, spoon the mixture into a large bowl. Stir in the sautéed vegetables and spinach until evenly combined.
• Preheat the oven to 350 degrees F. Spread 1 cup of the marinara sauce evenly across the bottom of a 9 × 13 ­inch baking dish. Follow this with a layer of 4 overlapping lasagna noodles, then a layer of half of the tofu mixture. Repeat with another 1½ cups of the marinara, another layer of noodles, and the second half of the tofu mixture. End with another 1½ cups of the marinara and a final layer of noodles, and spread the remaining 1 cup of marinara sauce on top, being sure to coat all the noodles.
• Bake for 45 minutes. Garnish with the basil leaves (if using).

Video

Notes

You can prepare this lasagna in advance and keep it in the refrigerator (or freezer!) until you’re ready to bake it. If the lasagna is frozen, thaw in the refrigerator for 24 hours before baking. If you bake it from a refrigerated state, increase the bake time to 1 hour or until heated all the way through.

Nutrition

Calories: 324kcal | Carbohydrates: 57g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1776mg | Potassium: 1040mg | Fiber: 6g | Sugar: 10g | Vitamin A: 3605IU | Vitamin C: 30mg | Calcium: 96mg | Iron: 4mg

This vegan lasagna recipe is from The Friendly Vegan Cookbook by Michelle Cehn and Toni Okamoto. Photos by Zhoro Apostolov. This easy vegan dinner recipe was published with permission from BenBella Books, 2020, all rights reserved.

The post Vegan Lasagna With Tofu Ricotta appeared first on World of Vegan.

Aromatic basil, pungent garlic, and zesty tomatoes combine for the ultimate Italian flavor. With the addition of cashew cream, this dressing becomes incredibly velvety and smooth. Once you make this sauce, you’ll say goodbye to store-bought sauces and hello to homemade goodness!

If these tomato-drenched images are tempting you, it’s time to take action and start blending!

Why You’ll Love this Sun Dried Tomato Cream Sauce

If photos of thick, rich tomato sauce and perfectly cooked pasta don’t tempt you, then we’ll have to share many other reasons why you must try this recipe. After one flavorful forkful, it’s pretty much guaranteed you’ll be hooked. A wonderful addition to your weekly meal planner, as well!

• Fabulous Sauce in 5 Minutes – Who says that creamy sauces require tons of time and effort? This one is unbelievably quick and easy!
• All You Need is a Blender – Not only is this sauce effortless, but there’s no need for a bunch of fancy equipment. Add all ingredients to a blender and off you go.
• Healthy and Delicious – Because every ingredient is added by you, there are no preservatives, added chemicals, or anything you don’t want in this sauce. Choose to use organic ingredients (if you wish) and making it fresh that day means a more delightful flavor.
• Oil and Sugar Free – Most jarred and canned pasta sauces contain added oil and sugar. These ingredients help to make the sauce taste better since they’re on the shelf for a while. This sun-dried tomato dressing is based on whole-food ingredients, so it is naturally oil-free and sugar-free.

Key Ingredients

This unique blend of ingredients guarantees the most flavorful sun dried tomato alfredo sauce. One bite will transport you to a sun-drenched villa in Italy with its creamy texture, rich flavor, and tomato-y tang. The only decision you’ll need to make is which appealing pasta shape to choose.

• Cashews: Blended cashews are what give this sauce a thick, creamy texture without using a lot of oil or dairy. Because of their neutral taste, the cashews do not compete with any of the fabulous flavors in this recipe.
• Garlic: A must-have ingredient that gives a bit of bite, a lot of depth, and the perfect pungent fragrance. A great boost for the immune system as well.
• Sun Dried Tomatoes: This star of the show is the basis of the recipe. These oil-packed dried tomatoes are wonderfully herbal, sweet, and tangy. They are also easily stored in the pantry until ready to use.
• Apple Cider Vinegar: A sour component that gives a little more life to the balance of flavors in the sauce. Feel free to substitute for white wine vinegar, if needed, for it has a similar acidity to the apple cider version.
• Nutritional Yeast: The most popular and delicious savory and umami element to add to dishes, especially to make a sauce a little bit on the ‘cheezy’ side without using dairy-filled parmesan. Swap for vegan parmesan if you happen to be out of nooch.
• Lemon Juice: Always the best choice for brightening up a dish. Without it, the sauce may taste a little flat. If you’re out of lemon juice, consider using lime juice or red wine vinegar in its place.
• Vegetable Broth: It’s possible to use water instead of broth for the liquid in this tomato alfredo sauce. But, the addition of vegetable broth gives the finished sauce much more flavor that makes it even more delicious.
• Basil: Adding this sweet and slightly spicy herb to any pasta dish brings it to a whole new level of amazing. Oregano, thyme, or tarragon are suitable substitutions if you’re completely out of basil.

How To Make Sun-Dried Tomato Sauce

Follow these simple instructions and you’ll be good to go. If you have a high-speed blender, it’s a cinch. If you’re making the pasta ahead of time, make sure to rinse the pasta in cool water to stop the cooking process. Any extra sauce can be used to drizzle on roasted veggies, baked potatoes, or other dishes.

Step 1: Start the pasta cooking, according to package instructions.

Step 2: Gather and measure out the sauce ingredients, add to a high speed blender, and blend until completely smooth.

Finally, Step 3: Pour the blended sauce over the cooked pasta and mix well. Serve immediately.

Note: If you have any leftover pasta, save any remaining sauce separately. Stir in the leftover sauce (and a little bit of water) along with the extra pasta when reheating.

Helpful Tips and Serving Suggestions

Making homemade sauce is a fantastic skill to add to your repertoire. While some recipes may be somewhat complicated, this sauce is easy and straight-forward. But, you may wonder if there are any ways to switch things up once the honeymoon phase is over. Luckily, there are many options to consider:

• Tasty Tomato Options: Don’t worry if you have either run out of sun-dried tomatoes! You can easily substitute fresh or canned tomatoes instead. You’ll need three times the amount of fresh per sun-dried and the mixture will be much thinner, so you may need to add more cashews to the mix. Or, swap one tablespoon of tomato paste for every four to five sun-dried tomatoes called for in the recipe.
• Can’t Have Cashews?: Use raw sunflower seeds instead of cashews if you have a sensitivity or allergy to nuts. The seeds have a less neutral flavor, but they do help to create a creamy sauce if soaked overnight before blending.
• More Pastabilities: There’s no need to stick to one type of pasta for this recipe. Instead of traditional pasta, try whole-wheat, brown rice, garbanzo, black bean, red lentil, or quinoa pastas.
• Power Up with Plant-Based Protein: To give your meal an extra boost of protein, how about adding in vegan meatballs, tofu ricotta cheese, vegan sausage or pepperoni, or even meatless ground crumbles?
• Appealing Appetizer: Another fun idea is to use the leftover sauce to make crispy bruschetta. Slice a baguette thinly, toast the slices, and then brush one side with olive oil. Add a spoonful of sun-dried tomato sauce to each and top with a slice of vegan mozzarella or vegan parmesan cheese. Sprinkle with black pepper, fresh basil, and crushed garlic. Place under the broiler until golden bubbly. Top with a drizzle of balsamic glaze or vinegar. Dee-lish!

More Savory Sauces to Try

• This deliciously Authentic Italian Pasta Sauce pairs best with penne pasta, garlic bread with vegan butter, and a dash of vegan parmesan cheese.
• Easy Pink Pasta Sauce is a perfect one-pot meal any day of the week! Creamy and oh-so-appealing in pink.
• Try these Grape Jelly and BBQ Sauce with Meatballs the next time you need a tasty and impressive pot-luck meal. Also excellent the next day added to a sandwich.
• For extra special occasions, how about serving up a dish of elegant Ravioli with Asparagus Cream Sauce? Serve along with a baguette, fresh garden salad, and a glass of vegan wine to impress.
• This Spicy Arrabiata Spaghetti Sauce is wonderfully flavorful and the amount of spice is easily adjustable. Leftovers make a satisfying lunch the next day with a sprinkle of vegan mozzarella and homemade veggie meatballs.

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Sun Dried Tomato Sauce

Pour this sun-dried tomato sauce over your favorite pasta (penne,farfalle, shells, or even spaghetti) for a creamy, flavorful pasta dish! This is a fantastic dinner party meal that comes together quickly but stands out as a memorable and special dish. It’s also great for kids and busy families!

Course Sauce

Cuisine Italian

Keyword sun dried tomato sauce, sun-dried tomato alfredo

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 568kcal

Author Stephanie Dreyer

Ingredients

Sauce Ingredients:

• 2 cups cashews soaked for 2 hours or overnight and drained
• 3 cloves garlic
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt
• ¼ cup nutritional yeast
• ¼ cup sun-dried tomatoes in oil drained
• ¼ cup lemon juice about 1 lemon
• 2 cups vegetable broth

Serve With:

• 1 pound pasta any type
• ¼ cup fresh basil sliced
• ½ cup sun-dried tomatoes

Instructions

• Cook pasta according to package directions.
• While the pasta is cooking, add the soaked cashews, garlic, apple cider vinegar, salt, nutritional yeast, sun dried tomatoes, lemon juice, and vegetable broth to a high-speed blender and blend on high until completely smooth. When you rub the sauce between your fingers, it shouldn’t feel grainy.
• Pour ¾ of the sauce over the pasta and mix together, and reserve the remaining sauce to add to leftovers or drizzle over vegetables, potatoes, or other dishes throughout the week.
• Top with sliced basil and sun dried tomatoes

Notes

Make about 3 cups of sauce.

This pasta dish is best fresh. If you save leftovers, you can add the remaining sauce and additional salt, pepper, and some water when reheating.

Nutrition

Calories: 568kcal | Carbohydrates: 79g | Protein: 20g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Sodium: 733mg | Potassium: 897mg | Fiber: 6g | Sugar: 9g | Vitamin A: 359IU | Vitamin C: 13mg | Calcium: 50mg | Iron: 5mg

Thanks to our amazing recipe testers Jenny Ortega, Nicole Benson and Marilyn Vega for testing this recipe to make sure it’s perfect for our readers.

The post Sun Dried Tomato Sauce appeared first on World of Vegan.

Serve it up for everyday autumn meals, family gatherings, or even a festive holiday feast. Lavished with a Tangy Apple Cinnamon Vinaigrette, it’s never been so easy to eat your vegetables and enjoy every bite!

Why You’ll Love This Recipe

• Superfoods Galore – It’s safe to assume that a kale salad would be healthy, but this one really doubles down on nutrient-dense delights. Pomegranates are also antioxidant super stars, delicata are rich in vitamins and minerals, and pecans pack in those heart-healthy omega fatty acids, just for starters.
• Lightning Fast – No one wants to spend all day in the kitchen. You can toss together this quick fix meal in minutes, getting a meal on the table in less time than it would take to order delivery.
• Naturally Gluten-Free – No wheat to see here! This is a recipe that everyone can enjoy without fear.
• Seasonal Flavors – Autumn only comes once a year, so now’s your chance to make the most of it. What grows together, goes together, which is why these seasonal ingredients create perfect harmony on the plate.
• Versatile Side or Entrée – Stick with the basics to pair it with any meal, or bulk it up with whole grains to turn it into the meal by itself! It’s especially delicious with cooked farro, wheatberries, or quinoa.
• Incredibly Satisfying – Since there’s a good balance of protein, fiber, and healthy fats, each serving is super filling and won’t leave you suddenly hungry again in another hour. This one’s got real staying power.
• Perfect for Holidays – Serve this gorgeous platter of salad up on your vegan Thanksgiving dinner table or at Christmas (it’s red and green after all!), Hanukkah (with some vegan latkes), New Years, and beyond!

Star Ingredients

• Kale – Tender curly kale is the base for this dish but there’s no raw, stringy, fibrous funny business here. These leaves are massaged until tender for the best eating experience.
• Delicata Squash – Protected by thin, fully edible striped skin, the soft orange flesh within tastes like a cross between fresh corn and pumpkin pie. No need to peel before baking, but don’t forget to save the seeds inside for roasting later!
• Apple – Crispy, juicy diced apples add refreshing crunch into the mix. Any variety will do, whether it’s honeycrisp, gala, fuji or granny smith. Decide whether you’re in the mood for something sweet or tart and chose accordingly.
• Pomegranate Seeds – Also known as arils, these shiny red jewels pop in your mouth like crunchy plant-based caviar.
• Pecans – This crunchy nut adds incredibly buttery flavor without a drop of dairy. Their inherent, subtle sweetness makes them a perfect pairing with the aforementioned fruits.
• Vegan Feta Cheese – Richly savory and downright luxurious, feta is what makes this salad so special.

What is Vegan Feta?

Traditionally made from sheep’s or goat’s milk, feta is a soft Greek cheese that’s been lightly brined and aged, which makes it salty and somewhat tangy. It’s one of the oldest known types of cheese on earth, dating back to 10,000 BCE. Vegan feta is a much newer innovation of course, having just hit mainstream markets in the past 10 – 20 years.

These dairy-free curds are typically made of coconut oil, potato starch, and/or soy. In fact, the most basic homemade approaches are essentially marinated cubes of tofu! Vegan feta is readily available in stores like Whole Foods and Trader Joe’s, but if you’d like to make your own, here’s my favorite formula:

• ½ pound of extra-firm tofu, diced
• 2 tablespoons of white or chickpea miso paste
• 2 tablespoons of lemon juice
• 2 tablespoons of rice vinegar
• ¼ cup of water
• ½ teaspoon of onion powder
• ½ teaspoon of salt

Optional seasonings: ½ teaspoon of dried thyme, ½ teaspoon of dried oregano, ¼ teaspoon of red pepper flakes

Place the tofu in a glass jar. Whisk the marinade separately and pour it on top. Seal tightly, give it a good shake, and let it sit for at least 24 hours before enjoying.

Vegan Feta Brands

Don’t want to make your own? The following brands make vegan feta options that you may be able to find in stores. In this recipe we used the vegan feta from Violife which is delicious! 

• Follow Your Heart (Dairy-Free Feta Crumbles)
• Peaceful Rebel (Artisanal Plant-Based Herbed Feta)
• The Goat (Sunflower Goat Cheese Tubs Similar to Feta)
• Violife (Just Life Feta Block)

Check out our vegan cheese guide for more cheesy options. 

Why and How to Massage Kale

Everyone loves a good massage, including your greens! You may even find the process relaxing yourself. By applying gentle pressure, you’re breaking down cell walls to make It more tender, easily digestible, and easier to eat.

If you haven’t been a fan of raw kale in the past, try giving it some massage therapy and you may just change your tune. The process is very easy and only takes a few minutes:

1. First, you’ll want to remove the thick, fibrous stems. You can either use your hands to pull the leaves off the center stems, or a knife to cut them away cleanly. Discard or compost the stems.
2. Roughly chop the leaves into bize-sized pieces and place them in a large bowl. You should have enough space to work without worrying about kale flying out.
3. Drizzle with about 1 tablespoon of the prepared vinaigrette and use your hands firmly knead the greens, pinching, squeezing, and rubbing the flavors right in, until the leaves begin to soften. This should take about 1 – 2 minutes.

Congratulations, you’re now a certified kale masseuse! Your first client here should be much more relaxed and ready for dinner.

How to Open A Pomegranate (Without Splattering Everywhere)

Pomegranates can be a little messy to seed. To avoid the mess (those juicy bursts of pomegranate seeds are not fun in an all-white kitchen, trust me), I recommend filling a large bowl with water & breaking the pomegranate open with your hands under the water. Then, still holding the pomegranate under the water, break the seeds away from the white, fibrous bits. The pomegranate seeds will sink to the bottom and just need be scooped out, patted dry and are ready for use.

Select stores will also sell pomegranate seeds ready-to-eat in small containers found in the produce section of your grocery store.

Frequently Asked Questions

I don’t like kale; what other greens can I use?

Any sturdy, dark leafy green would be excellent here, such as collard greens, swiss chard, or mustard greens. You could also use more tender greens like spinach or arugula, but those don’t need to be massaged and should simply be tossed in at the very end.

How long will leftovers stay fresh?

Although the greens will become increasingly tender over time, the salad should keep well for up to 3 days sealed in an airtight container and stored in the fridge.

Can I make this recipe nut-free?

Absolutely! Either omit the pecans or replace them with an equal amount of additional roasted squash seeds. Double check to make sure that your vegan feta isn’t nut-based, too.

How can I add more protein?

To make a complete and balanced one-bowl meal, you can increase the protein content by using homemade tofu-based feta, rather than store-bought which is usually made of oil rather than beans. Otherwise, toss in a handful of chickpeas or edamame for good measure.

Equipment You’ll Need

Measuring Cup
Sharp Knife
Measuring Spoons
Colander
Spatula

More Kale Recipes to Try

• Sautéed Kale and Bean Salad
• Spicy Sesame Sautéed Kale
• Cheezy Kale Chips
• Garlicky Potato Panakes With Kale
• Superfoods Popcorn With Cheesy Kale Crumbles

More Vegan Salad Recipes 

• How to Make the Best Vegan Salads Guide
• Smashed Cucumber Salad
• Fresh Chickpea Quinoa Salad

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Delicata Squash Harvest Salad

Sometimes the craving for salad strikes all year round. This delicata squash harvest salad is filled with flavor and bold ingredients such as pomegranate seeds and vegan feta, making it a perfect centerpiece or side dish.

Course Salad

Cuisine American

Keyword delicata squash recipe, harvest salad recipe, holiday salad recipe, vegan holiday side dish

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 2 -5

Calories 733kcal

Author J.J. Steele

Ingredients

• 1 delicata squash (recipe linked in instructions)

For The Tangy Apple Cinnamon Vinaigrette:

• 2 tablespoons apple cider or apple juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon maple syrup
• ½ teaspoon Dijon mustard
• ¼ teaspoon ground cinnamon
• ¼ cup olive or avocado oil
• salt & pepper to taste
• 6 cups kale or favorite greens, mix and match—about 1 bunch curly kale
• 1 apple, diced choose favorite – Honeycrisp, Gala, Fuji or Granny Smith
• ⅓ cup pecans
• 1¼ cup pomegranate seeds
• ⅓ cup vegan feta cheese Violife
• Optional: ¼ cup of roasted squash seeds follow WOV recipe
• Optional: ½-1 cup of cooked grains such as farro wheatberries, or quinoa

Instructions

• Prepare delicata squash recipe (prepare roasted squash seeds if using)
• While the squash is cooking, prepare the vinaigrette by whisking all ingredients together, set aside.
• Wash, dry and de-stem kale (greens). Roughly chop kale into bite size pieces. Add to a large bowl. Add 1 tablespoon of prepared vinaigrette to chopped kale and gently massage with your hands until leaves begin to soften, about 1-2 minutes.
• Chop apple into desired size & shape.
• Seed pomegranate.
• Add the roasted squash, diced apple, pecans, pomegranate and vegan feta to the greens. Drizzle 1 tbsp of vinaigrette and toss well to combine.
• Serve with the remaining vinaigrette on the side for individual use. Optional garnish with roasted squash seeds.
• For a heartier meal, add cooked grains to the salad such as quinoa, farro or wheatberry.

Notes

Vegan Cheese: The feta is optional but adds a nice balance to the salad flavors. You can substitute with other store- bought vegan cheese options that are neutral in flavor like many of the cheese wheels from Miyoko’s or Treeline. If you are feeling adventurous you could also make your own cheese from scratch. A blue cheese or gouda would work well in this salad. Crumble or roughly chop as you would the feta.

Vinaigrette: Vinaigrettes are made to be adjustable. If you want it sweeter, add more maple syrup. Less acidic, add more oil or reduce vinegar. Play with it and have fun. Store any leftover vinaigrette in an air-tight container for 1-2 weeks in the refrigerator.

Pecans: Pecans pair great with fall fruits and vegetables, but if they aren’t your favorite you could substitute with walnuts, hazelnuts, pistachios or almonds. If you want you can also toast your nuts by roasting them for a few minutes in the oven until they just start to brown. Watch closely though as they can burn fast.

This salad works great for Thanksgiving or any time you want a tasty salad. If you are making for Thanksgiving (or any other busy cooking holiday or get-together) you can make this in advance to make your life easier. Prepare the recipe as described, with two minor adjustments. Chop up the apple at the last minute prior to serving, so that the apple does not brown in advance of serving. Once you add the apple, then add the vinaigrette and toss to combine.

Nutrition

Calories: 733kcal | Carbohydrates: 76g | Protein: 12g | Fat: 48g | Saturated Fat: 6g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 26g | Sodium: 322mg | Potassium: 1951mg | Fiber: 20g | Sugar: 38g | Vitamin A: 23236IU | Vitamin C: 231mg | Calcium: 631mg | Iron: 6mg

This delicata squash Thanksgiving salad recipe was created by JJ Steele. Delicata salad photos also by JJ of Chomping at the Pic. Article written with support from Hannah Kaminsky and Amanda Meth.

The post Delicata Squash Harvest Salad appeared first on World of Vegan.

Imagine two slices of your favorite crusty bread (or use a squishy white bread if you wish, no judgement!) air-fried until golden brown and crispy and then filled with a scoop of each of the most savory and scrumptious dishes from your Thanksgiving feast. To finish it off, you can top it with a generous spoonful of warm and peppery plant-based gravy. Are you drooling yet?

If it’s not quite Thanksgiving yet, do yourself a favor and bookmark this page (or better yet, share it on social media!) so that you will have it for future use. You’ll be glad to have it on hand the day after the enticing event. Also, don’t forget to check out our full vegan Thanksgiving guide for more ideas and recipes!

Are you ready to make the most out of your luscious leftovers? Let’s get cooking!

Why This Recipe Is So Awesome

On the whole, sandwiches are really versatile and are perfect for personalization. We have dozens of reasons why this recipe is a must-make, but read below and judge for yourself. (We bet you’ll agree!)

• Quick and easy
• Great way to use up leftovers before they spoil (Yay, less food waste!)
• Super tasty and fun to make
• Perfect for meal prepping or on-the-go lunches
• Dairy-free (and also nut-free and soy-free, depending on which ingredients you use)

Tips for Serving Up Your Savory Vegan Thanksgiving Sandwich

Because this meal is such a mishmash of mouthwatering ingredients, the best approach for serving it is simplicity. That way, you can easily appreciate the individual elements as you bite into them without confusing your plant-based palette. Which of the vegan sandwich ideas below tempt you the most?

• Opt for Open-Faced – Grab your fork and make the choice to have a vegan open sandwich for a change. Instead of a single sandwich, you can top each slice with as many toppings as you wish, toast, and then slather with gravy. So decadent and delicious!
• Pile on the Pie – Thanksgiving dishes never seem complete without a slice of apple, pumpkin, pecan, or chocolate pie. Serve your succulent sandwich alongside a sweet slice of warm and wonderful pie. Heaven!
• Supplement With Salad – We know, we know…this is not the most exciting side, but it would be the most filling and nutrient dense. If you’re worried about overdoing it with leftovers, then adding a heavy dose of fiber from the salad greens will help to balance out the rest. Try this out with tahini dressing—it’s incredible!

How To Make This Vegan Air Fryer Sandwich

If we’re being totally honest here, you can pretty much make this sandwich by slapping everything you like between two pieces of bread. But, (hear us out) we feel that the arrangement of the yummy Thanksgiving leftovers makes a big difference in the enjoyment of this vegan sandwich. Trust us just this once and you’ll be so happy you did!

1. Gather all Thanksgiving leftovers and two slices of bread.
2. Preheat the air fryer at 400 degrees for 5 minutes (or turn on your oven/heat up the skillet).
3. Spread the cranberry sauce on one side of the bread, add the mashed potatoes (and/or stuffing), and smoosh it down. Sprinkle with corn and peas. Add the slices of vegan deli turkey, plant-based meat, or lentil loaf. Finally, spread the gravy onto the other slice of bread and place it on top (with gravy on the inside). Season with salt and pepper. Spray the top of the bread with a little bit of oil.
4. Place the sandwich in the air fryer and cook for 5 minutes at 350 degrees. Turn, spray the other side with oil, and cook for another 3 minutes.
5. Slice diagonally or vertically (let us know which one you like better in the comments!) and enjoy!

Frequently Asked Questions

How can I make this a vegan gluten-free Thanksgiving sandwich?

Great question! Consider three things: the bread, the stuffing, and the vegan meat. If you’re able to use a vegan, gluten free bread and stuffing—yay! Many vegan Thanksgiving roasts are made with vital wheat gluten, so try to find a substitute by choosing a slice of lentil (or bean) loaf, gluten-free vegan turkey slices, or even marinated slices of tofu or tempeh flavored with parsley, thyme, rosemary, sage, and black pepper. You can easily make a vegan tofu cutlet to put into the sandwich.

I don’t have an air fryer. Can I still make this air fryer sandwich recipe?

Absolutely! This vegan sandwich can easily be heated up in the microwave for 1-2 minutes (warm, but soft), in the oven at same temperature for 10-15 minutes (or until desired crispiness), or on the stovetop using a non-stick skillet. Bring heat to medium high and fry on one side for approximately 4 minutes and then 2-4 minutes on the other. Keep a careful eye on it while cooking because it really does depend on your skillet and the heat from your stovetop.

Adding oil is not an option for me. How can I adapt this vegan thanksgiving turkey recipe?

No worries at all. You can completely eliminate the spray oil if you wish. The sandwich will still toast up and taste amazing, though it might not have the same crispiness or golden color. 

Equipment You’ll Need 

There’s no need to stress about the kitchen equipment you’ll need for this recipe. No matter which method you use (air fryer, microwave, skillet, or toaster), we can promise that it will be the best vegan sandwich you’ve ever made.

• Measuring Cups
• Measuring Spoons
• Air Fryer
• Sharp Knife
• Spatula

If you try this vegetarian sandwich recipe, let us know what you think by leaving a comment and rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more vegan recipe inspiration.

Simple Storage

Because this recipe is all about the leftovers, you can keep making this vegan turkey sandwich fresh any time you have the urge. If you’re planning on making the sandwich to eat later, make sure to wrap it up well in either a plant-based wax paper, recycled aluminum foil, or covered container. (Adding a paper napkin around your sandwich does help a little to absorb excess moisture.) It’s best if you heat it up right before eating, but if you don’t mind your sandwich a little soggy, then you can air fry it before storing.

You can technically freeze this meal, but it’s not recommended. If you’ll never be able to get through all of your Thanksgiving leftovers in time, just freeze each food separately and then defrost before making into a sandwich. Individual items should last 2-3 months in the freezer, if stored correctly.

More Tantalizing Thanksgiving Recipes to Try

• Glazed Seitan Turkey Roast
• Sweet Potato Pie
• Garlic and Kale Potato Cakes
• Homemade Cranberry Sauce
• Quick and Easy Mushroom-Free Gravy
• Sweet Spiced Roasted Pumpkin Seeds
• Simple Roasted Delicata Squash (with Air Fryer option)
• Vegan Jalapeno Cornbread Muffins
• Herbed Air Fryer Kabocha Squash
• Sweet Squash Bisque
• Garlic Green Beans and Cranberries

Also, if you’re searching for more sandwich ideas for a party or small gathering, check out our Vegan Tea Sandwiches and Tea Party Tips guide!

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Ultimate Air Fryer Sandwich With Thanksgiving Leftovers

This ultimate air fryer sandwich with Thanksgiving leftovers is possibly the messiest and most mouthwatering air fryer sandwich you’ll have all year! There’s no end to the luscious leftovers that you can add to your vegan Thanksgiving sandwich. Say goodbye to food waste and say hello to quick and easy lunches all week long. Warm, savory, and absolutely delicious!

Course Lunch or Dinner

Cuisine American

Keyword air-fried sandwich, thanksgiving leftovers recipe, vegan holiday recipe, vegan sandwich, vegan thanksgiving recipe

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 1 large sandwich

Calories 267kcal

Author Gina House | World of Vegan

Ingredients

• 2 slices bread your choice
• 1 tablespoon cranberry sauce
• ¼ cup mashed potatoes and/or bread stuffing
• 1 sprinkling corn and peas optional
• 1 tablespoon vegan gravy
• a few vegan turkey deli slices or a thick slice of veggie roast or lentil loaf
• ½ teaspoon salt and pepper or to taste
• Oil spray

Instructions

• Place all of your Thanksgiving leftovers on the kitchen counter and place the slices of bread on a plate.
• Preheat the air fryer to 400 degrees F for 5 minutes.
• While the air fryer is heating up, assemble the sandwich. Spread the cranberry sauce evenly on one slice of bread, add the potatoes (and/or stuffing), and smoosh it down a bit. Top with corn and peas, if using. Add the slices of vegan deli turkey, plant-based meat, or lentil loaf on next. Finally, spread the gravy onto the other slice of bread and place it on top (with gravy on the inside). Season with salt and pepper, if desired.
• At this time, you can include anything else that you like—just make sure that you don’t make the finished sandwich too big so that it will be difficult to turn halfway through cooking.
• Carefully place the sandwich into the air fryer basket.
• Spray the outside of the top slice of bread with a little bit of oil.
• Cook for 5 minutes at 350 degrees until the outside looks crisp and golden and then gently flip the sandwich over, use a little more spray oil on the other slice of bread, and cook for another 3 minutes. Check often once you flip the sandwich over so that it doesn’t burn. Once done, use a spatula to remove the sandwich. Slice in half or diagonally and enjoy immediately!

Notes

• Other Cooking Methods – This sandwich can easily be heated up in the microwave for 1-2 minutes (warm, but soft), in the oven at same temperature for 10-15 minutes (or until desired crispiness), or on the stovetop using a non-stick skillet. Bring heat to medium high and fry on one side for approximately 4 minutes and then 2-4 minutes on the other. Keep a careful eye on it while cooking because it really does depend on your skillet and the heat from your stovetop.
• Gluten-Free Version – Use a gluten-free, vegan bread and also choose a vegetable, soy, or bean-based loaf (such as lentil, chickpea, etc) instead of the vegan roasts, which are often made solely of wheat gluten.

Nutrition

Calories: 267kcal | Carbohydrates: 44g | Protein: 8g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Sodium: 1668mg | Potassium: 123mg | Fiber: 4g | Sugar: 9g | Vitamin A: 167IU | Vitamin C: 0.3mg | Calcium: 87mg | Iron: 3mg

This air fryer sandwich recipe made with vegan Thanksgiving leftovers toasted was created and written by Gina House for World of Vegan. Vegan food photography by JJ Steele. Edited by Amanda Meth.

The post Ultimate Air Fryer Sandwich (Made With Thanksgiving Leftovers) appeared first on World of Vegan.

If you’ve never thought of mixing roasted sweet squash with cooked grains and dark leafy greens, you’re in for a treat! You’ll be dazzled by the bright colors and varying textures from the very first bite. And the silky smooth tahini cashew garlic dressing is packed with an entire bunch of parsley and other whole foods that boost both the nutrition and flavor. This is a first-class recipe for food prep, especially if there’s a holiday party, Thanksgiving dinner, or other festive celebration on the horizon.

Are you ready to assemble the most sensational savory vegan salad you’ve ever made? Let’s rock, roast, and roll!

Why You’ll Fall in Love With This Quinoa Arugula Salad

Who ever said that salads are boring? Salads like this are not only incredibly healthy and filled with fiber, but also serve many purposes. You can offer a salad as a first course, side dish, or even a full lunch (with a lot of leftovers!). Here are even more reasons why you need to try this first-rate recipe:

• Bright and Colorful: Gorgeous red, orange, and green shades fill this bowl like shining gems. Each ingredient brings its own unique mix of vitamins and minerals to create a powerful punch. Attractive and appealing!
• Deliciously Satisfying: The richness of the green goddess dressing combined with the high fiber of greens, grains, and veggies makes this salad stand out above the rest. Sweet and savory all in one!
• Gluten-Free and Soy Free: A great option for anyone who is sensitive to gluten or soy. High in protein and healthy grains, without having to worry about digestive issues. A win, win!
• Fantastic for Food Prep: You can easily make any of the recipe elements ahead of time, especially the quinoa, roasted vegetables, and salad dressing. When you’re ready, all you need to do is mix and serve! Excellent for holiday meals when there is a lot to do ahead of time.

Key Ingredients

While it might seem like this recipe has a lot going on, they’re all super simple to prepare. You can make some of the parts a day or two before. If you’re pressed for time, buy frozen, cooked quinoa and just heat it up when it’s time to make the salad. These star ingredients make this recipe sparkle!

Arugula: Although this little leafy green is a little bitter, it also has the best tart and peppery bite. If you’re not a fan of arugula, you can substitute baby kale, watercress, dandelion greens, frisee, or even baby spinach.

Quinoa: This tasty grain-like seed is a wonderful edition to this salad. It’s light, fluffy, and flavorful. Even a half cup gives you an additional 4 grams of protein for the day.

Butternut Squash: Any squash will work in this salad, but butternut squash is particularly yummy. It is most similar in flavor and texture to a sweet potato. If you can’t get your hands on a butternut squash, try using a delicata or acorn squash. A sugar pumpkin would also work well.

Brussels Sprouts: A love-it-or-hate-it veggie for sure. We love using these rounded wonders when roasting, but feel free to substitute for broccoli, cauliflower, or cabbage.

Dried Cranberries: These little ruby jeweled fruit are fabulous in salads! They add a sweet and tart combination that is totally addictive. Cranberries are also a good source of vitamin C. If you don’t have any dried cranberries on hand, you can always use dried currants, tart cherries, or raspberries.

Pumpkin Seeds: Savory and nutty, these little nuggets lend an awesome crunchy addition to any salad. If you haven’t already made your own, make sure to try out our Sweet Spiced Roasted Pumpkin Seeds recipe! Other tantalizing nut and seed options include sunflower seeds, sesame seeds, hemp seeds, and pistachios.

How To Store this Vegan Quinoa Salad

The best approach to storing any leftover quinoa arugula salad is to separate the ingredients by type before combining into one large salad. This way, any remaining ingredient can be stored in its own container and stay fresher longer. Also, you’re able to freeze any specific ingredient, if desired.

Store the cooked veggies together, the fresh greens in a separate container, as well as the quinoa and toppings. You may wish to use different toppings in your next salad meal, such as nuts, dried fruit, and/or dressing. Use a small glass mason jar or any jar with a tight lid for any creamy dressing that’s left over.

Any of these recipe ingredients (except the dressing) may be safely frozen for up to 3 months. Even the nuts and dried fruit can be placed in the freezer. Although greens can be frozen from fresh, we do recommend using fresh leafy greens if you are planning to make another salad.

Tasty Tips and Suggestions

Crafting a savory salad is fun, as well as creative. If you’re not a huge butternut squash or brussels sprouts fan, feel free to swap out these ingredients for family favorites. Though, we’re pretty confident that you’ll actually love how these roasted veggies taste in this salad. Here are some favorite swaps and recipe suggestions:

• Roasted Veggies Rock: Next time around, how about giving Delicata squash, cauliflower, broccoli, or rainbow veggies a try?
• Next Level Nuts: Pumpkins seeds are pretty perfect, but we also love to use macadamia nuts, pecans, slivered almonds, or candied walnuts in our salads.
• A Dose of Dried Fruit: Colorful dried cranberries are certainly hard to beat, but how about chopped dates, golden raisins, red currants, or maybe even some freeze-dried berries for extra crunch?
• Dive into Different Dressings: This Green Goddess dressing is a true favorite, but you may want to consider a creamy dill, tangy french, savory tahini, citrus turmeric, or even the always popular peanut sauce!

Frequently Asked Questions

More Sumptuous Salad Recipes to Try

• If beans are what you crave most, you’ll love this cool Chickpea and Orzo Salad.
• Thai Tofu Salad with Peanut Sauce is perfect if you’re in the mood for an Asian-inspired dish with a double dose of protein.
• Make this Delicata Squash Harvest Salad as a fresh first course before an appetizing autumn meal celebration.
• Fresh Israeli Couscous Salad is a unique and tasty option when you’re totally sick of ordinary salads.
• We love this satisfying Sauteed Kale, Bean, and Avocado Salad any time of year—full of fiber and incredible flavor.

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Arugula Quinoa Salad with Butternut Squash

A delicious harvest bowl to celebrate the autumn season! Full of bright color, texture, and flavor, this salad is made with a simple bed of arugula layered with quinoa, roasted butternut squash, Brussels sprouts, cranberries, and pumpkin seeds. It's topped with a flavorful and creamy green goddess dressing that blends together in seconds.

Course Dressing, Lunch or Dinner, Main Course, Salad

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 people

Calories 420kcal

Author Michelle Cehn and Jessi Pratton | World of Vegan

Ingredients

• 1 cup quinoa plus 1 ¾ cups water for cooking
• 3 cups butternut squash cubed
• 2½ cups Brussels sprouts halved or quartered
• Olive oil to taste
• Salt and pepper to taste
• 5 ounces arugula
• ⅓ cup dried cranberries
• ⅓ cup pumpkin seeds or any other nuts or seeds

Green Dressing

• ½ cup cashews soaked for at least 2 hours
• 1 large lemon
• 3 medium cloves garlic
• ¼ cup tahini
• 1 small bunch parsley
• ¼ cup dill packed
• ½ cup olive oil
• ½ teaspoon salt
• ⅓ cup water plus more as needed

Instructions

• Preheat oven to 400 degrees F.
• Cook quinoa: In a medium saucepan, add 1 cup quinoa and 1 3/4 cups water and bring to a boil. Once boiling, cover the pot, reduce heat to low, and allow to simmer for 15 minutes. Then, without removing the lid, remove from heat and leave for 10 minutes before fluffing the quinoa with a spoon. Set aside to cool.
• Roast the squash and Brussels sprouts: On a large baking sheet lined with parchment paper or a silicone mat, add the butternut squash and Brussels sprouts. Drizzle generously with olive oil and sprinkle with salt and pepper. Mix until coated and bake for 25-30 minutes at 400 degrees F until Brussels sprouts are slightly crispy and lightly browned. Set aside to cool.
• Make the dressing: In a high-powered blender, add the cashews, juice of the lemon, garlic cloves, tahini, parsley, dill, olive oil, salt, and ⅓ cup of water, and blend on high until smooth and creamy. If needed, add up to an additional ¼ cup of water to achieve the desired dressing consistency.
• Assemble the salad: In a large serving bowl, add the arugula, cooked and cooled quinoa, roasted and cooled butternut squash and Brussels sprouts, dried cranberries, and pumpkin seeds (or nuts of choice). Drizzle with dressing to serve; or serve dressing on the side if you’d like to show the salad’s vibrant fall colors for a Thanksgiving table.

Notes

For an oil-free version of this salad dressing, replace ½ cup olive oil with and additional ½ cup soaked cashews, and add additional water and lemon juice as needed to achieve the perfect consistency and flavor.

This salad is fantastic for meal prep and lasts 2-3 days in the refrigerator.

If you store the dressing in the refrigerator, it may thicken, in which case you can simply add more water and stir or shake it up to create a pourable liquid dressing.

Nutrition

Calories: 420kcal | Carbohydrates: 33g | Protein: 9g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Trans Fat: 0.002g | Sodium: 228mg | Potassium: 776mg | Fiber: 6g | Sugar: 9g | Vitamin A: 9242IU | Vitamin C: 74mg | Calcium: 138mg | Iron: 4mg

The post Arugula Quinoa Salad with Butternut Squash appeared first on World of Vegan.

This “No Chicken Salad” recipe from The Friendly Vegan Cookbook makes an excellent portable meal that can be pulled together in just a few minutes. It is delicious stuffed in pita pockets, atop a salad, and straight from a spoon.

Whether you want to eat it as is or dress it up like it’s Fashion Week, you’ll never have a boring lunch again with this delicious salad!

Why You Should Make This Vegan Chicken Salad

Sometimes you’ve just had one too many veggie burgers and you need something that’s just as filling and enjoyable to satisfy your hunger. There are several reasons why you should make this awesome salad, including but not limited to just how easy it is to throw together!

• Easy Peasy – This vegan chicken salad recipe takes very little effort to throw together. All you have to do is mash the chickpeas, chop the other ingredients, and toss them together! Since this recipe is so simple to make, it’s also great to introduce to kids or teens who may be interested in making their own meals.
• Totally Tasty – One of the best things about this salad is the dynamic range of flavors and textures. The cool crunch of celery meeting the soft chickpea coated in vegan mayonnaise is quite a party for the mouth!
• Full of Fun – While this chickpea salad is perfect for a simple lunch, it’s also great for serving at parties or bringing to potlucks. You get to wow the crowd with a well-rounded dish while not having to put in all the work of baking a whole casserole (though, if you really want to be a rock star, you could make both)!

Star Ingredients

This vegan chicken salad features only a handful of ingredients but those ingredients are full of flavor and nutrients, all combining their forces to create one satisfying recipe.

Chickpeas – Chickpeas are the true star of this medley. If you’re looking for a more meaty texture, vegan chicken or soy curls are a great substitute. If you don’t like meat alternatives, you can also try jackfruit or even tofu cubes instead.

Vegan Mayo – Choose a high-quality vegan mayonnaise to create a creamy texture and rich flavor in the salad. Many brands offer dairy-free options made from ingredients like soy or aquafaba, so you can find the one that suits your taste preferences.

Yellow Mustard – Yellow mustard adds a tangy and slightly spicy flavor to the dressing.

Red Onion – Red onion provides a mild, sweet onion flavor and a pop of color. You can adjust the amount to your taste, but finely chopped red onion is a classic choice.

Celery – Crunchy, salty, and absolutely delicious when cooked into a soup or enjoyed with some peanut butter, celery is a vitamin-packed vegetable that is essential in any vegan chicken or tuna salad.

Dill Pickle – Dill pickles add a zesty, sour, and slightly sweet element to the salad. Dice them finely to evenly distribute their flavor throughout the dish.

Serving Suggestions

One of the best things about this vegan chicken salad is that you can enjoy it in so many different ways! Whether stuffed in a pita pocket or enjoyed straight from a bowl, you’ll love how many different ways this salad can be enjoyed.

• Sandwich It Up – Want to make the ultimate sandwich with this salad? Serve it atop some focaccia and bask in the heavenly combination of flavors and textures. Feel free to add some lettuce if you so please for an even more picturesque lunch.
• More Salad, Please – If you’re a salad fanatic or if you’re hosting a get-together, adding some other salads to the mix is a great idea! For more crunch, go with a smashed cucumber salad. Craving some carbs? This picnic pasta salad is the answer to your prayers!
• Add Some Sides – Serving this salad with a side of soup or potato wedges is a great way to warm up your plate and add some complimentary flavors to your meal. Yum!

Simple Storage

End up with leftovers? This vegan chicken salad will last up to 5 days in the fridge and might even taste better the next day once the flavors really blend together. You could also technically freeze this recipe but it probably isn’t the best idea since the celery and onion will lose much of their crispness this way.

More Delicious Lunch Recipes to Try

• These vibrant and flavorful rainbow lavash wraps burst with the colors and tastes of a rainbow, featuring a variety of fresh vegetables and delectable vegan spreads.
• Packed with nutrition and beauty, these rainbow collard wraps offer a colorful assortment of veggies all wrapped up in tender collard leaves.
• Prefer a tuna salad? Try this delicious twist on a classic, this vegan chickpea tuna salad delivers the satisfying flavors and textures of traditional tuna salad without any fish.
• Satisfy your cravings with these crispy and flavorful baked falafel pitas, packed with plant-based protein and drizzled with savory tahini sauce.
• Experience the irresistible combination of crispy homemade eggplant bacon, fresh lettuce, juicy tomatoes, and vegan mayo in this scrumptious BLT sandwich.

If you try this vegan chicken salad, let us know what you think by leaving a comment and rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more vegan recipe inspiration.

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Vegan Chicken Salad

A delicious vegan chicken salad that can be tossed together in minutes using chickpeas and a few simple ingredients. Say "goodbye" to boring lunches!

Course Lunch

Cuisine American

Keyword vegan chicken salad, vegan chicken salad recipe, vegan lunch recipe ideas

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 608kcal

Author Michelle Cehn & Toni Okamoto | The Friendly Vegan Cookbook

Ingredients

• 2 15-ounce cans chickpeas rinsed and drained
• ¼ cup plus 1 tablespoon vegan mayo
• ½ tablespoon yellow mustard
• ½ cup red onion finely diced
• ½ cup celery diced
• 1 medium dill pickle diced
• ¼ teaspoon salt
• Ground black pepper to taste
• 8 slices bread

Toppings:

• ½ cup cherry tomatoes halved (optional)
• Lettuce leaves

Instructions

• In a large bowl, mash the chickpeas with a potato masher or large fork.
• Add the vegan mayo, mustard, onion, celery, pickle, salt, and pepper, and mix together thoroughly.
• Scoop some of the vegan chicken salad onto a slice of bread. Top with cherry tomatoes (if using) and lettuce and press together with another piece of bread to make a sandwich. Repeat for the remaining sandwiches.

Nutrition

Calories: 608kcal | Carbohydrates: 89g | Protein: 25g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 670mg | Potassium: 821mg | Fiber: 19g | Sugar: 15g | Vitamin A: 238IU | Vitamin C: 9mg | Calcium: 196mg | Iron: 8mg

This vegan chicken salad recipe is from The Friendly Vegan Cookbook by Michelle Cehn and Toni Okamoto. Photos by Michelle Cehn. This recipe was published with permission from BenBella Books, 2020, all rights reserved.

The post Vegan Chicken Salad Recipe appeared first on World of Vegan.