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.

But, what’s the only thing that could top the beloved original hummus? Well, pink hummus, of course! 

This delicious beet hummus recipe is so good you’ll make it on repeat. Sweet, creamy, savory, and, did I mention gorgeous? Get ready to add another spread to your ultimate top 3 list! And get your camera ready, because is definitely an Instagram-worthy dish. 

Pink Hummus With Beetroot: It’s So Versatile!

It seems like hummus is everywhere these days and there’s isn’t a dinner party, picnic or gathering without it. Hummus is a must!

This shouldn’t come as a surprise because hummus has it all. It’s vegan, healthy, nutritious, and packed with plant-based protein. The best part? It requires only a few simple ingredients, and it’s easy and quick to prepare. Toss chickpeas, tahini (sesame paste), olive oil, lemon juice, salt and spices in a food processor, a few pulses and voila! 

But pink hummus with beetroots? It’s the new best thing! It’s way more fun tot eat and packed with extra nutrients from the roasted beets. 

Star Ingredients

Beets: The vibrant and earthy flavor of two medium-sized cooked or roasted beetroots is the driving force behind the stunning pink hue of this hummus. Not only do they add a burst of color, but they also infuse a subtly sweet and slightly earthy taste that sets this hummus apart. You can buy store-bought cooked beets, use beets from a can, bake them yourself, or cook them in the microwave.

Chickpeas: A can of chickpeas forms the creamy base of our Pink Hummus. These protein-packed legumes provide a smooth and velvety texture, creating a perfect canvas for the striking beetroot color and flavor to shine through.

Tahini: Three tablespoons of tahini add a rich, nutty depth to the hummus, enhancing its creaminess and providing a delightful contrast to the sweetness of the beetroots. Tahini contributes to the well-balanced and savory profile of the dip.

Garlic: Two cloves of garlic are the aromatic backbone of this recipe. They bring a pleasant pungency that complements the sweetness of the beetroots and adds a hint of warmth to each bite.

Lemon: The juice of one large lemon provides a bright and zesty kick to the hummus, balancing the earthiness of the beetroots and enhancing the overall freshness of the dish. For additional flavor, zest the lemon with a microplane or zester and add the zest in as well!

Cumin: Half a teaspoon of ground cumin introduces a subtle smokiness and an earthy undertone that pairs harmoniously with the beetroots, creating a depth of flavor that lingers on the palate.

How to Make Pink Hummus

Step 1: Cook your beets! You can do this in the microwave, oven, or buy pre-cooked beets.

• Microwave method: Wash, dry, and chop your raw beets, add them to a bowl with some water, cover with a paper towel, and microwave on high for five minutes.
• Oven Method: Wash, dry, and chop your raw beets, add them to a baking pan, rub with olive oil, and bake for 20 minutes at 400℉.

Step 2: Add all the hummus ingredients to a food processor and blend until creamy and smooth. If desired, add a tablespoon or two of water and blend further.

Step 3: Scoop the hummus onto a dish or into a bowl rotating the back of spoon to create a nice texture on top. Dress with your toppings, and enjoy!

Frequently Asked Questions

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Pink Beet Hummus

This colorful spin on traditional hummus is a showstopper! This gorgeous pink hummus is made with roasted beets and is perfect for dipping pita, crackers, and veggies, spreading on sandwiches, or serving at any party or gathering.

Course Appetizer

Cuisine Middle Eastern

Keyword beetroot hummus, hummus, hummus recipe, pink hummus

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 128kcal

Author World of Vegan

Ingredients

• 2 medium-sized beetroots cooked or roasted
• 1 15-ounce can chickpeas rinsed and drained
• 3 tablespoons tahini
• 2 cloves garlic
• 1 lemon large
• ½ teaspoon ground cumin
• ½ teaspoon salt to taste
• ¼ teaspoon black pepper
• 2 tablespoons olive oil divided

To serve

• 1 tablespoon Olive oil
• 2 tablespoons Cilantro chopped
• 1 teaspoon Sesame seeds white or black

Instructions

To Cook the Beets

• To Roast: Slice each beet into 1-inch chunks, place on a roasting pan, and sprinkle with 1 tablespoon of olive oil. Place in the oven and roast for 25 minutes at 400℉.
• To Microwave: Chop beets into 1-inch chunks and place in a microwave-safe bowl with a little water. Cover with a paper towel and microwave for 5 minutes. Allow to cool before handling.
• Store Bought: You can also use store bought cooked beets, as long as they are not pickled in vinegar.

To Make The Hummus

• In a food processor and add the cooked beets, chickpeas (reserving a handful for garnish), tahini, garlic, juice of one lemon, cumin, salt, and pepper, and blitz. Drizzle in 2 tablespoons of olive oil and continue blending in the food processor until smooth. If desired, add one tablespoons of water for a creamier and less thick hummus.
• Spoon the pink hummus into the center of a plate or bowl, and use the back of a spoon to spread the mixture, creating some texture or a bowl in the center for the toppings. Drizzle with remaining olive oil, sprinkle with remaining chickpeas, and top with cilantro and sesame seeds.
• Serve with pita bread, crackers, veggies, on sandwiches, or atop fresh salads.

Nutrition

Serving: 4g | Calories: 128kcal | Carbohydrates: 6g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 219mg | Potassium: 159mg | Fiber: 2g | Sugar: 2g | Vitamin A: 30IU | Vitamin C: 12mg | Calcium: 27mg | Iron: 1mg

The post Pink Beet Hummus appeared first on World of Vegan.

This brilliant, brined veggie brings a serious burst of flavor to your meals. Imagine thinly sliced red onions soaking in a mix of vinegar, sugar, and salt—the perfect combo to make your mouth water. Making your own red onions at home is easy, and these sweetly sharp delights will quickly become your go-to topping, adding a tasty punch to every bite.

If you’re still not convinced of their alluring appeal (is it even possible??), keep reading!

Why These Pink Pickled Onions are So Awesome

Whenever you need to add a punch of excitement to your meals, consider pickled red onions! There’s nothing better than a crisp and vinegary bit of onion when the rest of your meal is soft or smooth.

• Quick and Easy: Making pickled red onions is a breeze—with just a few simple steps and minimal ingredients, you can whip up a jar of these tasty condiments in no time.
• Vibrant Flavor Boost: Pickled red onions bring tang and zest to your meals, instantly elevating the taste with their unique and fabulous flavor.
• Versatile Toppings: No matter what the recipe, pickled red onions add a delightful crunch and a burst of flavor. This makes them a versatile and delicious topping for almost any savory dish.
• Eye-Catching Appearance: The vibrant magenta hue of pickled red onions adds visual appeal to your dishes…and to your belly!
• Extended Freshness: Stored in the refrigerator, pickled red onions can last for up to two weeks, allowing you to have a handy and tasty condiment ready at any time.

How To Make Pickled Red Onions

The art of making pickled red onions is super simple with this easy-to-follow guide. Thinly slice a red onion, pour in a sweet and tangy vinegar mixture, and in no time, you’ll have a jar of vibrant, flavor-packed onions ready to make your meals even more mouthwatering!

STEP 1: Peel and thinly slice the red onion. Separate the slices into individual rings. You can also roughly chop or finely dice the onions for a different texture or appearance.

STEP 2: In a saucepan, combine white vinegar, sugar, and salt. Heat the mixture over medium-high heat, stirring until the sugar and salt completely dissolve. Bring it to a boil. Feel free to choose another type of vinegar for a unique flavor, such as apple cider, white wine, or malt vinegar. For a darker and sweeter brew, you can also use balsamic vinegar. The red onions will still be bright pink when removed from the jar.

STEP 3: Allow the mixture to cool to room temperature while you place the sliced red onions into a clean, heatproof jar or container. Add in your spices, if desired. Carefully pour the pickling liquid over the sliced onions, ensuring they are fully submerged. Once cooled, cover the jar or container with a lid and refrigerate. Using a wide-mouthed jar makes the process easier for filling and takes advantage of the most container space for maximum yummy onions.

Finally, let the onions pickle for at least 30 minutes for a quick flavor infusion. For the absolute best flavor, leave them in the refrigerator overnight or for a few days.

Your pickled red onions are ready to add a burst of flavor to your favorite dishes! Feel free to customize the recipe by adding your favorite herbs or spices to create a unique flavor profile!

Helpful Tips and Tasty Suggestions for Serving

When it comes to serving pink pickled red onions, your choices are limitless. If you love pickled onions, they seem to enhance pretty much any recipe you have on hand. Here is a list of our favorite ways to use these tangy little treats:

• Have Fun with Flavors: Experiment with additional spices like pink peppercorns, spicy peppers, or herbs such as dill or thyme to tailor the pickling liquid to your taste. If you want to branch out from using just onions, how about making the perfect pickled veggies, too?
• Perfect Pairing: Elevate tacos, sandwiches, or burgers by piling on these tangy onions, or toss them into salads for a refreshing twist.
• Appealing Appetizers: Use pickled red onions as a vibrant garnish for appetizers like hummus crostini or vegan charcuterie boards, adding both color and flavor.
• Creative Combos: Mix them into creamy dips or spreads (like this Creamy White Bean Hummus) for an unexpected kick, or layer them on a rainbow pizza for a unique and tasty topping.
• Storage Savvy: Keep pickled red onions fresh by sealing them in airtight jars and refrigerating – they’ll stay delicious for up to two weeks.
• Thoughtful Gifts: Share the joy of homemade pickled red onions by presenting them in decorative jars as a thoughtful and flavorful gift for friends or family.

Pickled Red Onion Recipe FAQs

Elevate your culinary game with the delightful burst of flavor that pickled red onions bring to the table! These zesty, magenta-hued wonders are not just a feast for the eyes but a treat for your taste buds. Whether topping off your tacos with a tangy twist or giving your salads a colorful kick, pickled red onions are the versatile secret ingredient your kitchen needs. Quick to whip up and lasting up to two weeks in the fridge, these vibrant gems are a must-have for any food enthusiast looking to add a pop of excitement to their meals. Get ready to pickle, savor, and relish the magic of pickled red onions!

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Pink Pickled Red Onion

Quickly pickle red onions in a tangy mix of vinegar, sugar, and salt for a zesty topping that adds a burst of flavor to salads, tacos, or sandwiches. You'll want to add them to everything. Fast and flavorful!

Course Condiment, Ingredient

Cuisine American

Keyword pickled red onion, quick pickled onion

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 16

Calories 21kcal

Author Michelle Cehn | World of Vegan

Equipment

• Wide Mouth Mason Jars

Ingredients

• 2 cups white vinegar (or white wine vinegar)
• 2 cups water
• 2 tablespoons kosher salt
• ¼ cup sugar
• 2-3 red onions thinly sliced
• ½ teaspoon coriander seeds
• ½ teaspoon black peppercorns

Instructions

• In a medium saucepan add the vinegar, water, salt, and sugar, mix, and bring to a boil. Once salt has dissolved, remove from heat while you assemble your jars.
• Fill a wide-mouth mason jar with sliced red onion.
• Add the coriander seeds and black peppercorns.
• Pour the hot liquid over the red onion until the jar is full. Close the jar and store it in the fridge.

Notes

This recipe makes 2 16-ounce jars or 1 large 32-ounce jar.

Nutrition

Calories: 21kcal | Carbohydrates: 4g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.01g | Sodium: 876mg | Potassium: 25mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.2mg

The post Pink Pickled Red Onion appeared first on World of Vegan.

From plump white beans to fragrant garlic and a touch of tahini, you’ll discover the art of creating a velvety and flavorful dip that will elevate your snacking experience to new heights. Get ready to indulge in the creamy bliss of white bean hummus like never before!

Raise your hand if you’re ready to whip up a batch of white bean hummus. We know we are!

Why You Need to Try This Hummus with White Beans

If you’re a die-hard champion for chickpeas (and will welcome no other bean), we want to share the reasons why this homemade hummus is worthwhile. If we could give you a tempting taste through this text, we would! But, until that time, here is why we think you’ll love this recipe:

• Quick and Easy: This recipe is done in five minutes flat. How’s that for awesome?
• High on the Health Benefits: Not only is this dip seriously delicious, but it’s both high in protein and fiber. Just a few tablespoons can totally satisfy your hunger in a healthy way.
• Incredibly Versatile: Once you have a batch of this out-of-this-world hummus prepped and ready to go, you can put it on virtually anything. Besides veggies, breads, crackers, and sandwiches, think out of the box and use it on pasta or even fresh fruit!
• White Beans are a Worthy Alternative: While chickpeas have more iron, potassium, calcium, and folate, navy beans are higher in fiber, vitamin C, magnesium, and vitamin B1.

Key Ingredients

Prepare to tantalize your taste buds! White bean hummus, a Mediterranean delight, boasts the perfect blend of plump white beans, zesty lemon juice, and fragrant garlic, creating a dip that’s both irresistibly smooth and utterly satisfying. Let’s delve a little deeper into these simple ingredients.

White Beans (Navy or Cannellini Beans): A more neutral alternative to chickpeas that has the same amount of starchiness, fiber, and protein. You can use navy beans or cannellini beans for this recipe—and don’t toss the liquid! That bean liquid is called “aquafaba” and is essential in creating the creamy texture in this dip.

Tahini: This nutty ingredient brings in all the creaminess, healthy omega-3 fats, and savory flavor. There are also almost 3 grams of protein per tablespoon (woo!) and many essential vitamins and minerals, including niacin, folate, and manganese.

Garlic: For some (like us!), there can never be enough. But, feel free to adjust the amount of garlic in this recipe if needed. Garlic has wonderful antioxidant and anti-inflammatory properties, so it’s not only fantastic for flavor, but great for the immune system.

Lemon Juice: Adding a bit of acidity to your hummus balances out the richness of the hummus and also lightens the flavor. Lemon juice gives a little extra boost of vitamin C, as well.

Types of White Beans to Choose From

When it comes to making a creamy and flavorful white bean dip, the choice of white beans you use can make all the difference. White beans, known for their mild flavor and creamy texture, are the perfect base for a dip that’s both nutritious and indulgent. But did you know that there are several varieties of white beans to choose from? Each type brings its own unique characteristics to the table. Let’s take a closer look at some popular white bean varieties that you can use to elevate your dip game.

Cannellini Beans: Also known as white kidney beans, these are one of the most well-known and widely used white bean varieties. They have a creamy texture and a slightly nutty flavor. Cannellini beans blend easily into a smooth and velvety consistency perfect for dips.

Great Northern Beans: These beans are smaller and slightly firmer than Cannellini beans, which can add a pleasant texture to your dip. They have a delicate, earthy flavor that pairs well with garlic, lemon, and herbs. Great Northern beans are ideal if you want a dip with a bit more substance.

Navy Beans: Often used in baked beans, Navy Beans are small, oval-shaped beans with a mild and slightly sweet flavor. Navy beans create a creamy dip that’s perfect for those who prefer a sweeter undertone in their dip. They work wonderfully with ingredients like roasted garlic and rosemary.

Butter Beans: Also known as lima beans, these offer a unique twist to your white bean dip. They are larger and have a buttery, rich flavor that can give your dip a decadent touch. Butter beans are especially delightful when blended with roasted red peppers or sun-dried tomatoes for added depth and color.

Baby Lima Beans: If you want a milder flavor and a smoother texture in your dip, consider using baby lima beans. These beans are smaller and more delicate than regular lima beans, making them perfect for achieving a velvety consistency in your dip. They pair well with fresh herbs and lemon zest for a bright and refreshing flavor profile.

Cassoulet Beans: Cassoulet beans are another fantastic option for white bean dip enthusiasts. These beans are medium-sized and have a robust, nutty flavor. They are excellent for creating a dip with a heartier, rustic quality.

How To Make This White Bean Hummus Recipe

This hummus is so rich and creamy, and will only take about five minutes to make. Grab a food processor and follow these two simple steps! You’ll have the most delectable dip ready in no time and you might even have a little leftover for later.

Step One: Place all of the hummus ingredients into a food processor.

Step Two: Blend until completely smooth. Add one tablespoon of water, if needed, to loosen it up, and repeat as needed. You want the final texture to be thick and creamy. That’s it!

Enjoy the hummus right away for the best taste.

Best Things To Eat With Hummus

When it comes to hummus, the possibilities are as vast as the universe (well, almost). From crispy carrot sticks that engage in a delightful crunch-a-thon to the glorious union of warm pita bread and smooth hummus, we’ve embarked on a flavor-filled quest to uncover the best companions for this creamy dip.

• Veggies Galore: Choose from a wide variety of healthy, fiber-filled vegetables such as baby carrots, chunks of red onion, crunchy celery sticks, red peppers pieces, broccoli trees, cauliflower crowns, and cool cucumber circles.
• Bring on the Bread: There’s nothing better than bread as a vehicle for heavenly hummus. Think homemade pita, warm tortillas, focaccia bread, or even crunchy crackers.
• Daring Dressing: Did you know that you can pour hummus like a sauce onto pasta, salad, and rice? You won’t believe how delicious it is as a tomato-based alternative.

How To Store Leftover Bean Hummus

To keep any remaining dreamy bean hummus fresh, store in a covered container in the fridge for up to 4 days. If you’re a huge hummus lover, it probably won’t even last that long! Otherwise, just give it a quick mix with a spoon before serving the next time. It’s possible to freeze a sealed container of hummus for up to 4 months, but keep in mind that there might be a change in both texture and flavor once thawed.

FAQs

More Delicious Dips and Creamy Beany Recipes to Try

• If you’re hungry for more hummus, try out these Roasted Beetroot, Jalapeno Olive, and Oil-Free hummus recipes!
• When fun and festive little appetizers are your go-to treat, you’re sure to fall head over heels for this Epic Hummus Board, Hummus Crostini, and Vegan Aioli.
• Recipes like this Rainbow Lavash Wrap and Creamy Hummus Pasta make super satisfying savory lunches.

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Creamy White Bean Hummus Dip

This is a multipurpose bean spread that you can also use as a vegetable dip, on sandwiches, or even stirred into hot pasta! It's creamy with a little extra hint of garlic. I love navy beans for their mild taste. They're also a convenient source of iron. This recipe yields 3⅓ cups of hummus.

Course Appetizer or Snack

Cuisine Mediterranean

Keyword no-oil hummus, white bean hummus, white bean spread

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 people

Calories 273kcal

Author Ashley Madden

Equipment

• food processor

Ingredients

• 1 15.5-ounce can navy beans or cannellini beans (including the brine in the can)
• 1-2 cloves garlic crushed and peeled
• 2-3 tablespoons fresh lemon juice
• 6 tablespoons stirred tahini or cashew butter
• ½ teaspoon sea salt or more to taste
• Water if needed

Instructions

• In a food processor, combine the beans and brine, garlic, lemon juice, tahini, and salt. Process continuously for a few minutes, until smooth.
• Add water, one tablespoon at a time, if needed, to thin it out. You want the hummus to be thick and creamy.

Notes

This recipe was slightly adapted from Plant-Based Delicious by Ashley Madden to adjust for one can of white beans.

Nutrition

Calories: 273kcal | Carbohydrates: 11g | Protein: 8g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Sodium: 598mg | Potassium: 230mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 31IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 2mg

Next time you find yourself craving a dip that’s as smooth as butter but without the actual butter (because, hey, we’re dairy-free here), reach for this wonderful white bean hummus and let it whisk you away to a world of flavorful indulgence. Your taste buds will thank you, and your veggies will be doing a happy dance in that creamy goodness!

This White Bean Hummus recipe is adapted from the Plant-Based Delicious cookbook by Ashley Madden. Page Street Publishing Co. 2023. Thanks to our amazing navy bean hummus recipe tester Mylie Thompson for testing out this recipe! Photos by Amanda McGillicuddy for World of Vegan.

The post Creamy White Bean Hummus Dip 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.

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.

Hummus is traditionally made with a huge amount of olive oil—something like a ¼ cup! Today I’m excited to share a classic hummus recipe that is just as good but without any added olive oil. (If chickpeas are not your thing, make sure to check out this white bean hummus recipe!)

Why You’ll Love This Recipe

Step into a world of wholesome indulgence with our oil-free hummus, where flavor meets fitness in every delicious scoop. This recipe transcends the ordinary, crafting a velvety hummus that’s light on calories but heavy on satisfaction.

Whether you’re a health enthusiast or a taste connoisseur, this hummus promises a satisfying journey for your taste buds, making every bite a celebration of plant-based protein goodness. Get ready to redefine your hummus experience and savor the delicious liberation of oil-free delight!

Ingredient Notes And Substitutions

Unlock the secret to a flavorful classic with oil-free hummus, where a handful of simple ingredients harmonize effortlessly in the blender. Tahini, chickpeas, lime juice, and more come together in a perfect blend, proving that you can achieve deliciousness without a trace of oil.

Tahini: This luscious sesame paste infuses this hummus with a creamy richness. Consider substituting with almond butter or sunflower seed butter for a unique flavor twist.

Lime Juice: Zesty and tangy, lime juice elevates this hummus with a refreshing kick.

Chickpeas: The foundation of hummus, chickpeas deliver a silky texture and offer nutty undertones. If you don’t have chickpeas, cannellini beans can be substituted for a milder flavor.

Chickpea Brine: Also known as aquafaba, this liquid contributes to a light and fluffy consistency, without the need for oil.

Garlic: A powerhouse ingredient, garlic adds a robust and savory flavor to the hummus.

Salt: Enhancing the overall flavor profile, salt is a fundamental element in perfecting the hummus taste.

Cumin: This earthy and warm spice complements the hummus, adding depth and complexity to the flavor profile.

How To Make This Oil-Free Hummus

Making hummus is the easiest! With just a few simple steps, you’ll be on your way to this oil-free version.

Add the tahini and lime juice to a food processor or high-powered blender. Process for one minute.

Add the chickpeas, aquafaba, garlic, salt, and cumin and blend until smooth. This should take about a minute.

Serve immediately, garnishing with olive oil, paprika, whole chickpeas, and chopped parsley, if desired.

My dad has been making homemade hummus since I was a little kid, so he joined me to make a video showing how to make it! Enjoy! 

Many thanks to my dad, Joel Cehn, for joining me in this video! If you want to see more videos with my dad, you can check out our “Dad Makes His First Tofu Scramble” recipe video here. 

How To Store

This hummus tastes best served at room temperature. However, storing this oil-free hummus is easy if needed. Just transfer to an airtight container, refrigerate, and consume within 4-5 days!

Perfect Pairings For This Homemade Hummus Recipe

In all honesty, we think hummus is delicious with everything! But, if you’re rushing around and out of ideas, here are our all-time favorites. They’re all temptingly tasty and fun.

• Break Out the Bread: Super soft pita bread, sliced seeded bread, and breadsticks are the best. Any or all of these would work well with this mouthwatering hummus. This vegan bread guide is a great resource!
• Tons of Tortillas: You don’t have to stick with flour tortillas to go with this recipe. Try corn tortillas or tortilla chips of all shapes and sizes. So satisfying!
• Vats of Veggies: Pretty much any bite-sized vegetable would be yummy with this beany dip. You can choose traditional choices like baby carrots, broccoli, cucumber, cherry tomatoes, and peppers, but how about out-of-the-box vegetables such as thinly sliced radishes, chunks of red onion, or cool jicama as well?
• Don’t Forget the Fruits!: Yes, it may seem slightly strange to include fruits, but some types actually go great with this savory recipe. Try strawberries, pear or peach slices, dates, dried apricots, or apples?

More Yummy Chickpea Recipes

Got an abundance of chickpeas? Try these other excellent recipes:

• Crispy and flavorful these Roasted Chickpeas are the perfect savory guilt-free snack or crunchy topping for salads and bowls. Prefer something sweeter? Try this Sweet Roasted Chickpeas instead!
• A plant-based twist on a classic, this Vegan Chickpea Tuna Salad swaps out fish for hearty chickpeas, creating a satisfying and protein-packed lunch.
• Indulged in a velvety Hummus Pasta adorned with the rich flavors of sun-dried tomatoes for a rich and creamy lunch or dinner!
• This hearty and comforting Chickpea Noodle Soup is a delicious and wholesome alternative to traditional chicken noodle soup.
• Love chickpeas as much as we do? Dive into our Ultimate Chickpea Guide with cooking tips, recipes, and some unexpected ways to use chickpeas!

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Oil-Free Hummus Recipe

This oil-free hummus recipe is delicious with pita chips, on toasted bread, in wraps, or scooped up with carrots and other chopped veggies. Enjoy!

Course Side

Cuisine Middle Eastern

Keyword oil-free hummus, oil-free hummus recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 121kcal

Author Michelle Cehn | World of Vegan

Ingredients

• ½ cup tahini
• juice of one lime
• 2 cans chickpeas aka garbanzo beans
• ¼ cup chickpea brine aka aquafaba
• 2 cloves garlic
• salt to taste about 1 teaspoon
• ½ teaspoon cumin
• olive oil paprika, and chopped parsley for garnish (optional)

Instructions

• In a food processor (ideal) or high-powered blender (such as a Vitamix), add the tahini and lime juice and blend together for one minute.
• Add the remaining ingredients (chickpeas, chickpea brine, garlic, salt, and cumin) and blend until creamy (at least one full minute).
• Plate in a serving bowl and using a spoon, spread some waves in the hummus. Drizzle with olive oil (optional) and garnish with paprika and chopped parsley. Enjoy!

Notes

• This recipe is made without added oil in the hummus, although of course there is some oil in the tahini, even though it’s just ground up sesame seeds!
• Tip: If your tahini isn’t very “drippy,” you can add a few extra tablespoons of aquafaba (chickpea brine) as needed to get a smoother consistency.

Nutrition

Calories: 121kcal | Carbohydrates: 5g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 7mg | Potassium: 100mg | Fiber: 1g | Sugar: 0.03g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

The post Easy Oil-Free Hummus Recipe appeared first on World of Vegan.

About This Easy Vegan Green Bean Casserole

Featuring two pounds of vibrant green beans (fresh or frozen), vegetable broth, cashews transformed into a creamy base, mushrooms, onions, garlic, and a delightful crispy onion topping, this dish is pure decadence on a plate. What’s more, it’s an ideal choice for dinner parties, offering the convenience of advance preparation and refrigeration, ready to be baked when you’re ready to savor it. It’s also a winner for vegan meal prep, with the added bonus of improving in flavor over time.

Crafting this vegan casserole is a breeze. You’ll start by steaming the green beans to perfection. Then, blend vegetable broth, cashews, and spices to create a velvety cashew cream. On the stovetop, craft a roux and introduce the cashew cream, marveling as it thickens into a luscious, creamy sauce. Combine this luxurious sauce with your tender green beans in a casserole dish, pop it in the oven, and get ready to indulge!

Ingredient Notes and Substitutions

Green Beans: The humble green bean takes the spotlight in this delightful casserole. Fresh and vibrant, these green gems add both color and texture to the dish. Following a quick steaming to preserve their crunch and vibrant hue, they become the star of the show. Rich in fiber and essential nutrients, green beans provide a wholesome foundation for this recipe.

Vegetable Broth: Vegetable broth serves as the flavorful liquid base for your Vegan Green Bean Casserole. Whether you opt for store-bought or homemade, it infuses the casserole with a savory essence that ties all the elements together. The vegetable broth also plays a crucial role in creating the luscious cashew cream that bathes the green beans and mushrooms, making each bite a savory delight.

Raw Cashews: cashews are the secret behind the creamy richness of this dish. Blended into a smooth, velvety cashew cream, they offer a dairy-free alternative to traditional cream. Cashews not only bring a luxurious texture but also contribute a hint of nutty flavor to the casserole. Their transformation into cashew cream is a culinary alchemy that elevates the dish.

Mushrooms: Mushrooms add depth and umami to your Vegan Green Bean Casserole. Sautéed alongside onions and garlic, they infuse the dish with a savory richness that’s irresistible. Mushrooms provide an earthy contrast to the bright green beans and create a harmonious balance of flavors.

Vegan Butter: Plant-based butter plays a pivotal role in the creation of a roux—the thickening agent for the casserole’s sauce. As it melts in the pot, it forms the foundation of the roux, helping it to develop its characteristic thickness. Any vegan butter brand will work in this recipe!

Fried Onions: Last but certainly not least, the crispy fried onions crown your Vegan Green Bean Casserole with a delightful crunch and an additional layer of flavor. Whether you use store-bought or homemade crispy fried onions, they provide that iconic finishing touch that makes each serving a savory sensation. These golden, crispy morsels transform the casserole from ordinary to extraordinary, adding an irresistible element of texture and taste.

These key ingredients come together in a culinary symphony to help create the perfect green bean casserole that’s not only delicious but also a wholesome and satisfying addition to your table.

Top Tips

• You can prepare the components like the green beans and mushroom sauce a day in advance for a smoother cooking process, especially when planning for holiday meals and gatherings. When ready, combine into a casserole dish, top with crispy onions, and bake!
• When thickening, keep a close eye on the consistency. The thickening action occurs suddenly, so be ready to switch off the heat once it reaches the right thickness, or you may over-thicken and burn the sauce.
• Don’t skip out on cooling down the green beans. After steaming, make sure to dunk them in an ice-cold bath to prevent them from overcooking and losing that beautiful bright green color.

Prefer Softer Green Beans?

I’ve been hosting vegan Thanksgiving and Friendsgiving gatherings for many years now, and every time we have at least two green bean casseroles made by different people. It’s been fun to see how different they can be, and also how people have vastly different preferences when it comes to their green beans. Some like them super-soft, some like them bright green, firm, and crispy, and others like them somewhere in between.

This recipe makes a casserole with green beans that are still a bit crispy. If you want softer green beans in your casserole, simply steam them for longer! I’d love to hear your favorite way to enjoy green bean casseroles in the comments below. 

More Vegan Thanksgiving Recipes

• Sweet Winter Squash Bisque
• Glazed Seitan Turkey Loaf
• Candied Walnuts
• Vegan Turkey Guide

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Vegan Green Bean Casserole

I know, green beans aren’t for everyone. But I personally love them—especially in green bean casseroles at Thanksgiving. In my eyes, the ultimate green bean casserole strikes a balance between too ­soft and too­ crisp green beans, with a nice amount of creamy filling.

Course Side Dish

Cuisine American

Keyword green bean casserole, green beans recipe, vegan casserole, vegan green bean casserole, vegan thanksgiving side dish recipe

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 306kcal

Author Michelle Cehn and Toni Okamoto

Ingredients

• 2 pounds fresh green beans
• 3 cups vegetable broth or equivalent amount of vegetable bouillon and water, divided
• ½ cup raw cashews
• ¼ teaspoon salt
• ½ teaspoon ground black pepper
• ½ cup vegan butter
• 1 small onion diced
• 2 cups button mushrooms sliced or diced
• 4 medium cloves garlic roughly chopped
• ½ cup all-purpose flour
• 2 cups crispy fried onions we use store-bought

Instructions

• To prepare the green beans, wash them, trim the stem ends, cut them in half, place them in a steamer basket, and steam for 7 minutes. Remove the green beans from the steamer, rinse them with ice­-cold water to preserve the green color, and set aside.
• In a high­-powered blender, combine 1 cup of the vegetable broth and the cashews and blend on high until smooth. Blend in the remaining 2 cups of vegetable broth, salt, and pepper and set aside.
• Preheat the oven to 375 degrees F.
• In a large pot over medium­ high heat, melt the vegan butter. Add the onion, mushrooms, and garlic and sauté for 5 minutes, stirring occasionally. Add the flour and whisk to create a roux. Continue to whisk the thickened roux constantly for 3 minutes. Add the broth and cashew mixture and whisk continuously for 2 to 3 minutes, until thickened (thickening will happen fast and suddenly, so be sure to turn off the heat just as the mixture gets thick enough).
• Spoon the green beans and the creamy mixture into a 9 × 13 ­inch baking dish and mix until well combined. Top with an even layer of fried onions and bake for 20-30 minutes.

Video

Nutrition

Calories: 306kcal | Carbohydrates: 26g | Protein: 5g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 2g | Sodium: 638mg | Potassium: 400mg | Fiber: 4g | Sugar: 6g | Vitamin A: 971IU | Vitamin C: 15mg | Calcium: 53mg | Iron: 2mg

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

The post Vegan Green Bean Casserole appeared first on World of Vegan.

The method is very simple. Chop all of the vegetables and herbs and add them to a large baking pan. Toss them to coat with fresh herbs and bake. Simple as that! I really love those “set it and forget it” recipes. These delicious roasted fall vegetables can be used in many ways. Add them to grain bowls, eat them as a side for your lunch or dinner, make a breakfast hash, add them to a salad, your Thanksgiving table, and much, much more. You can even get creative and use them as a pizza topping! I love adding fun ingredients like these to pizza.  

Feel free to substitute some of these veggies for others. You could also use turnips, parsnips, celeriac root, squash, and more, all of which are also very healthy. Shop local if you can! Nothing beats the flavor of fresh, local, seasonal produce. 

Roasted Root Vegetables: A Nutritional Marvel

Root vegetables are chock full of micronutrients and phytochemicals. The dark pigment in beets are powerful antioxidants that can promote heart health, sustained energy, fresh skin, and more. Sweet potatoes and carrots are packed with carotenoids that are fantastic for eye and skin health. Even organic yellow potatoes have a ton of nutrition, boasting more potassium than bananas!

And never underestimate the power of fresh herbs. Thyme is one of the most underrated herbs out there. It’s actually highly medicinal, has antiseptic properties, and has high levels of vitamin A, iron, calcium, and more.

Key Ingredients

This recipe is simple, using ingredients readily available at any grocery store. Here’s what you’ll need:

Yellow Potatoes: With their thin, golden skin and creamy texture, yellow potatoes bring a buttery richness to the dish. When roasted, they develop a crispy exterior that complements the soft interior, creating a perfect balance of textures.

Sweet Potatoes: Characterized by their vibrant orange flesh, sweet potatoes offer a natural sweetness that intensifies during roasting. Their tender consistency and caramelized edges contribute a delightful contrast to the overall medley of flavors.

Beets: With their deep, jewel-toned hue, beets add both visual appeal and a subtle earthiness to the dish. When roasted, their natural sugars caramelize, creating a sweet and tender result that complements the savory notes of other vegetables.

Carrots: Sliced into disks, carrots bring a natural sweetness and a satisfying crunch to the dish. Roasting enhances its inherent sweetness while maintaining a slightly firm texture, contributing to the overall diversity of flavors and textures.

Red Onions: When sliced and roasted, red onions provide a mild sweetness and a beautiful burst of color. Their layers separate and caramelize, adding a touch of savory complexity to the dish.

Garlic: Roughly chopped and roasted, garlic infuses the dish with a robust, savory flavor. As it roasts, garlic becomes mellow and aromatic, enhancing the overall richness of the vegetable ensemble.

Fresh Rosemary: When finely chopped, rosemary imparts a fragrant and earthy aroma to the vegetables. Its piney and citrusy notes elevate the dish, adding a refreshing herbal dimension to the overall flavor profile.

Fresh Thyme: When fresh thyme is finely chopped, it contributes a subtle, herby essence to the vegetables. With its slightly peppery and lemony undertones, thyme complements the other flavors while bringing a hint of freshness to each bite.

Coconut Oil: Melted coconut oil imparts a delicate tropical flavor to the vegetables. Its light sweetness enhances the natural sugars in the fall vegetables, adding a unique and delightful twist to the dish.

How To Make This Recipe

This roasted fall vegetable medley is so easy and simple! After you’ve chopped your vegetables, you’ve done most of the work! All you have to do after that is wait and smell the amazing aroma as your root vegetables roast and caramelize to perfection!

Prep Your Vegetables

Begin by preheating your oven to 400 degrees F and lining a baking tray with parchment paper for easy cleanup.

Next, chop all the vegetables to your desired size and arrange them evenly on the prepared baking pan. You can choose to peel the vegetables, but I often keep the skin on for an extra boost of fiber and nutrients.

Season Your Vegetables

Sprinkle the fresh herbs, coconut oil, salt, and pepper over the vegetables, giving everything a good toss to ensure an even coating.

Roast Your Vegetables

Position the pan on the bottom rack of the oven and let the vegetables bake for 20 minutes. After this initial bake, flip the veggies to ensure uniform cooking and continue baking for an additional 15 minutes.

Serve Your Dish!

Once perfectly roasted, remove the pan from the oven. Serve the vegetables immediately for a delicious side dish, or allow them to cool before storing them in the fridge for convenient meal prep. Enjoy the delightful flavors of your roasted root vegetables!

Serving Suggestions

These roasted fall vegetables make for a perfect side dish to any holiday dinner table. Serve them alongside your favorite centerpiece like this Mushroom Wellington, Shepherd’s Pie, or this Stuffed Acorn Squash. Don’t forget the mashed potatoes and gravy, plus a big slice of pumpkin pie! Check out our Vegan Thanksgiving Guide for more holiday inspiration!

Need more veggies in your weekly rotation? Pair it with a creamy Tomato Soup, Pasta with Vegan Meatballs, or Mushroom Ravioli.

Storage and Reheating

Allow the roasted fall vegetables to cool to room temperature before transferring them to an airtight container. Refrigerate promptly, and they can be stored for up to 3-4 days.

For extended storage time, you can freeze your veggies. Place them in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. They can be stored in the freezer for up to 2-3 months. Keep in mind that freezing can change the texture of the vegetables.

When ready to enjoy again, reheat the roasted fall vegetables in an oven or toaster oven for the best results. This will help them regain their crispiness and enhance their flavor.

More Fantastic Fall Recipes

Fall is a great season for enjoying fresh vegetables! Here are some other great vegetable recipes:

• These Fall Stuffed Sweet Potatoes are so healthy and perfect on a crisp fall day.
• Make this Vegan Pesto Gnocchi & Roasted Veggies recipe for a hearty, earthy, and filling meal.
• This Vegan Green Bean Casserole is so comforting! Cashews, broth, and plant-based butter add so much richness without any dairy!
• This Vegetarian Stuffed Acorn Squash is so fun to prep and make. It is so colorful and delicious!
• This Arugula Salad With Butternut Squash is so fresh and hearty. You’ll absolutely love the green dressing!

Print

Roasted Fall Vegetables

There are endless ways to prepare fall veggies, and if you’re looking to up your nutrition and eat the rainbow, these roasted root vegetables are a great way to enjoy eating your veggies! 

Course dinner, Side

Cuisine American

Keyword how to roast vegetables, roasted root vegetables, roasted vegetables

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 141kcal

Author World of Vegan

Ingredients

• 2 cups yellow potatoes diced into medium chunks
• 1½ cups sweet potatoes diced into medium chunks
• 1½ cups beets diced into medium chunks
• 1 cup carrots sliced into disks
• ½ cup red onion sliced
• 2 cloves garlic roughly chopped
• 1 tablespoon fresh rosemary finely chopped
• 1 tablespoon fresh thyme finely chopped
• 1 tablespoon coconut oil melted
• 1 teaspoon salt
• ½ teaspoon pepper

Instructions

• Preheat your oven to 400 degrees F. Line a baking tray with parchment paper.
• Chop all of the veggies and place them on the baking pan. You’re welcome to peel them first, but I usually leave the skin on mine because I like the adder fiber and nutrients.
• Add the fresh herbs, coconut oil, salt, and pepper. Toss to coat the veggies.
• Place the pan on the bottom rack and bake for 20 minutes. Flip the veggies and bake for another 15 minutes.
• Remove them from the oven and serve immediately, or cool them down and store in the fridge for meal prep. Enjoy!

Nutrition

Calories: 141kcal | Carbohydrates: 28g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 453mg | Potassium: 658mg | Fiber: 5g | Sugar: 6g | Vitamin A: 8360IU | Vitamin C: 23mg | Calcium: 44mg | Iron: 1mg

Photos by Amanda McGillicuddy, copyright of World of Vegan, all rights reserved.

The post Roasted Fall Vegetables 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

Print

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.

No special equipment or ingredients necessary. All you need is a dear little delicata squash, a knife, an oven, and a little bit of ordinary spice. Steam, slice, season, and roast—that’s the way we like it most!

So scoop up that sassy squash and let’s get started!

Why You Need To Make This Recipe

If you’ve been suspicious of squash in the past, then this is the recipe for you. We’re pretty positive that this scrumptious delicata squash will win you over. And, if you’re still not quite satisfied, here are even more reasons why you should make this uncomplicated roasted recipe.

• Easy to cut and simple to make
• Delicious and highly satisfying
• Nutritious, packed with vitamins and minerals, while also low in calories
• Great way to use up extra squash from the garden or local farmer’s market
• Gluten-free, soy-free, nut-free, and dairy-free

Tips for Serving Up Your Simple Roasted Squash

While this vegan roasted squash recipe is meant to be simple and stress-free, we also wanted to inspire you with other ideas for baking and serving. Once you feel comfortable cooking with these gorgeous little gourds, you can come up with your own culinary creations.

• So Much Squash, So Little Time – You can use other types of squash for this recipe. Kabocha, acorn, and butternut all work well in this recipe. Steaming time may vary with squashes that are more dense than the delicata, so remember to microwave in 1 minute extra intervals if 4 minutes is not enough and your squash is still very hard.
• Dare To Make a Double Batch – You may find that you (or your family) will gobble up this single squash in one sitting. In that case, microwave as many squash as you wish, cool, prepare, and cut them all before adding to the baking sheets. Each single squash uses approximately one entire baking sheet so, if you have extra sheets, make as much squash as you wish.
• Let’s Get Saucy – Make a terrific tahini sauce to accompany your roasted squash. Add 2 tablespoons of tahini to a small bowl and add ½-1 tablespoon of warm water. Use a fork or whisk to mix well. Drizzle over your squash or add to a small bowl for dipping.
• Spice It Up – When adding your winter squash to the oven, consider sprinkling in a few spices to make it extra special. Flavors that complement this cozy side include: thyme, cumin, chili, smoked paprika, sage, ginger, and cinnamon. Yum!
• No Pain, More Grain – Roasted squash partners perfectly with creamy pastas and whole grains. Serve alongside plant-based macaroni and cheese, vegan risotto, quirky quinoa, or basic brown rice. Lovely, warm, and super filling.

How To Make Simple Roasted Delicata Squash

No need to feel intimidated by baking this lovely little squash. Just take it step by step and you’ll be amazed at how simple it really is. If you’re nervous because you’ve never liked squash in the past, we think you’ll be more than pleasantly surprised by the incredible flavor and texture of this recipe.

1. Preheat the oven. Wash and dry the squash. Cut off the ends.
2. Steam the squash in the microwave for 4 minutes. Cool before cutting.
3. Make ½” slices and place on a parchment lined baking sheet.
4. Oil, season, and bake for 30 minutes, flipping halfway through cooking.
5. Add tahini sauce, if desired, and enjoy!

Star Ingredient: The Dashing Delicata!

Delicata is such a special style of winter squash. Besides it’s beautiful little bumps and luminous lemon-lime color, it’s got a delicate brown sugar flavor and creamy texture. We also love it because:

• High in fiber
• Good source of vitamins A and C, lutein, potassium, and folate
• Only 80 calories per cup
• Smaller and easier to cut than other squashes
• Low in carbs (if that is something you need to reduce)

What Can I Do With the Seeds? (Scoot Over, Roasted Pumpkin Seeds!)

Can you believe that you can roast delicata squash seeds just like you do with pumpkin seeds? Follow the directions for our roasted pumpkin seeds recipe and just reduce the cooking time to 8-10 minutes, depending on your oven. You’ll know that they’re done when you hear them start to pop and crackle, just like popcorn popping. You’ll love how crisp and delicious they are!

Frequently Asked Questions

If you’re a complete beginner at baking squash, we’re here for you! It can feel intimidating to cut and cook something unfamiliar, but it’s totally worth it. Here are answers to some common questions, in case you had the same concerns.

I can’t find a delicata squash! Will a different type of squash work in this recipe?

You can use other types of squash for this recipe. Kabocha squash, acorn squash, and butternut quash all work well in this recipe. Steaming time may vary if the squash is more dense than the delicata squash, so microwave in 1 minute extra intervals if 4 minutes is not enough and your squash is still very hard.

Can I air fry delicata squash?

Definitely! Here’s how to do make easy air fryer delicata squash: while you cut the squash into slices, preheat your air fryer to 400 degrees for 5 minutes. Lay your squash slices out on a plate or cutting board. Brush with oil and sprinkle with seasonings. Add the slices in a single layer to the basket and air fry at 400 degrees for 10-12 minutes, flipping the slices over halfway and being careful to check that they are crisp (but not burnt) on the outside. Voila! Air fryer delicata squash!

What if I don’t have a microwave? Can I still make this recipe?

Yes, you can. Another option is to quickly steam the delicata squash in a pot with a steaming rack, in the Instant Pot, or simply leave out the steaming all together. Because the skin of this squash isn’t as thick as others, you can choose not to steam and just roast the slices for a little longer, if needed.

I try to avoid added fat in my diet. Do I need to use the oil when baking the squash?

No worries. You can completely eliminate the oil if you wish or just give the bare minimum of oil spritzes onto the tray of squash slices. The squash won’t be quite as crispy or golden when it’s cooked, but it will still be delicious.

Storing Your Delicata Squash Leftovers

Any leftover cooked squash will last about 3-5 days in the refrigerator in a sealed container. You can also freeze any remaining simple roasted squash in a freezer-safe covered container or bag for up to 4-6 months.

More Roasted Vegan Recipes to Try

• Perfect Sweet Spiced Pumpkin Seeds
• Sheet Pan Roasted Peas
• Simple Sweet Roasted Chickpeas
• Vegetarian Stuffed Acorn Squash
• Roasted Asparagus With Garlic, Tomatoes, and Tahini Drizzle
• Savory Roasted Chickpeas
• Roasted Beetroot Hummus
• Oven Roasted Cauliflower Steaks
• Vegan Stuffed Acorn Squash with Wild Rice Pilaf

Equipment You’ll Need

There’s not a whole lot you’ll need to make this ravishing recipe. All that’s truly necessary is an microwave, knife, oven, and baking sheet.

• Measuring Spoons
• Oven
• Microwave
• Sharp Knife
• Cutting Board
• Pastry or Silicone Brush (optional for oil application)
• Parchment Paper or Silicone Baking Mat
• Baking Sheet
• Spatula

Print

Simple Roasted Delicata Squash (With Air Fryer Option)

This simple roasted delicata squash recipe is so scrumptious, you just have to give it a try! It's easy to make anytime and serves as a tasty side dish during the autumn months when squash are plentiful. This dish is warm, nutty, and truly flavorful.

Course Side

Cuisine American

Keyword air fryer recipes, delicata squash recipe, roasted delicata squash

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 1 -2

Calories 213kcal

Author Gina House

Ingredients

• 1 medium Delicata squash around 6-8 inches in length
• ½ tablespoon vegetable oil or oil spray or oil of your choice
• ½ teaspoon salt and pepper or to taste

Instructions

• Preheat the oven to 400 degrees F.
• Wash the outside of the squash.
• Cut the ends off of the squash. Place the squash into the microwave and cook for 4 minutes on high (depends on the power of your microwave). The squash should be slightly squishy, but not fully cooked.
• Let the squash cool for at least 5 minutes before cutting. Once the squash is cool, use a sharp knife to cut the squash in half lengthwise. Scoop out all of the seeds.
• Cut the squash into ½” slices so that you have semi-circle (smiley) shapes.
• Lay the squash slices in a single layer onto a parchment lined baking sheet.
• Brush or spray the pieces with oil and season with salt and pepper.
• Place in the oven and bake for 25-30 minutes until the outside looks crisp and golden, gently flipping them over halfway through the cooking process. Once done, use a spatula to remove the slices from the baking sheet. Serve with tahini or your favorite dipping sauce. Enjoy!

Notes

• Tahini Sauce – Add 2 tablespoons of tahini to a small bowl and add ½-1 tablespoon of warm water. Use a fork or whisk to mix well. Drizzle over your squash or add to a small bowl for dipping.
• Oil-free Version – You can completely eliminate the oil if you wish or just give the bare minimum of oil spritzes onto the tray of squash slices.
• Air Fryer Method – While you cut the squash into slices, preheat your air fryer to 400 degrees for 5 minutes. Lay your slices out on a plate or cutting board. Brush with oil and sprinkle with seasonings. Add the slices in a single layer to the basket and cook at 400 degrees for 10-12 minutes, flipping the slices over halfway and being careful to check that they are crisp (but not burnt) on the outside.
• Squash Substitutions – You can use other types of squash for this recipe. Kabocha, acorn, and butternut all work well in this recipe. Steaming time may vary if the squash is more dense than the Delicata squash, so microwave in 1 minute extra intervals if 4 minutes is not enough and your squash is still very hard.
• Gluten-free, soy-free, dairy-free, and nut-free

Nutrition

Calories: 213kcal | Carbohydrates: 40g | Protein: 4g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1185mg | Potassium: 1586mg | Fiber: 7g | Sugar: 10g | Vitamin A: 6193IU | Vitamin C: 56mg | Calcium: 128mg | Iron: 3mg

Roasted squash photos by JJ Steele for World of Vegan. If you try this simple roasted squash 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.

The post Simple Roasted Delicata Squash (With Air Fryer Option) appeared first on World of Vegan.

Even though our recipe isn’t shaped like a ribbed, round cylinder, we think you’ll like it berry much! Half the fun of this cranberry sauce recipe is actually making it. You literally just throw a few ingredients into a saucepan and gently simmer until it does its ‘pop and squish’ dance. A few more stirs and it’s ready to go. 

Won’t you join us in making this bright and cheery holiday side? Eat, drink, and cranberry!

Why This Cranberry Recipe Is So Awesome

There isn’t enough time in the day to tell you all of the reasons why you should make this vegan cranberry sauce recipe. We guarantee that, once you make it, you’ll be wondering why you ever bought it canned. It’s become one of our favorite Thanksgiving traditions to make our own sauce. Your family members will have to take turns every year because they’ll all want to give it a try. 

• Super fun to make
• Only takes 15 minutes
• Deliciously tangy and sweet
• Customizable and inexpensive
• Gluten-free, soy-free, dairy-free, and nut-free

Star Ingredient – The Charming Cranberry 

It was amazing to discover that cranberries are 90% water. When you think of a high water content fruit, watermelon usually comes to mind, not cranberries. What else is wonderful about this bright red berry?

• High nutrient and antioxidant content
• Good source of vitamin C and B vitamins
• Rich in fiber and vitamin E
• Consuming cranberries may also help with oral health. The PACs in cranberries prevent bacteria from binding to the surface of teeth. (This only works if they are not sweetened.)

More Fun Facts About Cranberries

Did you know that cranberries are originally from North America? Now, they grow on over 58,000 acres of farmland across the United States, Canada, and Chile. Isn’t that amazing?

• Cranberries bounce—who knew?!
• They don’t grow in “bogs”, but are grown in fields that are flooded with 18 inches of water the night before they are harvested.
• They were originally called “ibimi” which means bitter berry.
• 95% of cranberries are sold in cans, as in pre-made cranberry sauce. Only 5% are sold fresh.

Gina’s Tip: Read Cranberry Thanksgiving by Wende & Harry Devlin before or on Thanksgiving Day. It’s a fun and charming story for all ages with themes of generosity of spirit and forgiveness. (Just imagine that the dinner features a Tofurky, not a real turkey.)

Tips for Serving Up Your Homemade Cranberry Sauce

You might be thinking that there’s not much you can do to create a more scintillating cranberry sauce. Lucky for us, you’d be berry wrong. We have a few top notch suggestions for sweetening the deal on this traditionally tangy side.

• Choose Chunky – If you like your cranberry sauce with a little bit of texture, try in adding some of these tasty tidbits: chopped dates or raisins, sweet dried cranberries, chopped walnuts, fruit preserves (like strawberry, cherry, blueberry, or apricot), or diced mandarin oranges.
• Spice Suggestions – Spices that work well with this cranberry sauce include cinnamon, a pinch of nutmeg or cloves, dried orange or lemon peel, cardamom, and even vanilla powder.
• Fabulous Fruit Options – You can make more flavors of this cranberry sauce by adding in ½ cup of fresh or dried fruit as you cook the cranberries. A few options are blueberries, cherries, strawberries, and apricots. All are delicious in this sweet and sour sauce.
• Thanksgiving Sandwich Topping – Put together the best post-Thanksgiving meal by spreading one side of your bread (or this delicious cranberry walnut bread) with this cranberry sauce.. You won’t believe the difference in makes in the flavor. For some reason, adding fruit to a savory sandwich is scrumptious! Definitely give it a try!

How To Make This Vegan Cranberry Sauce Recipe

When you finally make this recipe, you’ll be high-fiving anyone who comes into the kitchen. Or even calling them in to see how magical the transformation is from a bumbling bowl of cranberries to a luscious, vibrant cranberry sauce. If you love ASMR, the sound of the cranberries popping is like working through a sheet of bubble wrap—so satisfying!

1. Wash the fruit.
2. Place the cranberries, maple syrup, orange juice, and zest into the saucepan.
3. Stir well and bring to a boil over high heat.
4. Turn to low and let simmer until the the cranberries pop and the texture becomes thick and glossy, about 10-15 minutes. Stir frequently.
5. Take the cranberry sauce off of the stove and let cool. Serve immediately or place into a pint sized mason jar and cover. Refrigerate until ready to use.
6. Enjoy!

Equipment You’ll Need

Very little equipment and even fewer ingredients are essential for a super easy recipe like this one. You could even get away with less if you’re pretty good at eyeballing the maple syrup amount. Consider grabbing a pretty pint mason jar for storing your finished gluten-free cranberry sauce if you won’t be eating it right away. 

• Measuring Cups
• Medium Saucepan
• Mixing Spoon
• Citrus Zester or Microplane

How To Store Leftover Vegan Cranberry Sauce

Like most vegan cranberry recipes, any leftovers will stay fresh in the fridge for about 3-5 days. Make sure to cover it well so that it doesn’t form that weird, rubbery skin on top. Our guess, though, is that it won’t even last that long and you’ll wish that you’d made more! (Note this for next time! lol)  

Frequently Asked Questions About This Vegan Cranberry Relish

Can you freeze cranberry sauce? 

You might be surprised by this, but yes, you can! Make sure that you use a sealed, freezer-safe container and use up within two months after storing. It can easily be defrosted overnight in the refrigerator. 

How can I make a healthier cranberry sauce?

If you’re sensitive to sweetener or would like a vegan cranberry sauce with no sugar, feel free to leave it out. But, keep in mind that your cranberry sauce will be extremely tart, even with the orange juice added. Consider adding ½ cup of applesauce to the cranberry sauce as it cooks to balance out the tart taste.

Is cranberry sauce vegan?

Generally, most canned cranberry sauce is vegan. The only ingredient you usually have to worry about is gelatin, which is a protein made from boiling animal skin, tendons, or bones in water. 

More Vegan Berry Recipes To Try

• Super Easy Strawberry Compote
• Easy Vegan Blueberry Muffins
• Vegan Strawberry Shortcake
• Creamy Berry Polenta
• Strawberry Peach Spritzer
• 3-Ingredient Strawberry Jam
• Cranberry Nut Bread

If you try this vegan cranberry sauce 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.

Print

Super-Easy Vegan Cranberry Sauce

This super-easy vegan cranberry sauce is so much fun to make! In just 15 minutes, you’ll have a gorgeous, jewel-toned side dish with that distinctive sweet and sour flavor. Hearing the pops and crackles as you create your own homemade sauce is such a delicious delight!

Course Side

Cuisine American

Keyword cranberry recipe, cranberry sauce, vegan holiday side dish, vegan thanksgiving side dish recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 cups

Calories 109kcal

Author Gina House | World of Vegan

Ingredients

• 1 12-ounce bag fresh or frozen whole cranberries
• Juice and zest of one large orange
• ¼ cup maple syrup or agave or fruit-juice sweetened orange marmalade

Instructions

• Gently wash and rinse the cranberries and orange. Add the cranberries and maple syrup to the saucepan. Mix well.
• Zest, cut, and then juice the orange. Add both the zest and the juice to the cranberry mixture. Stir well.
• Turn heat to high and bring the mixture to a boil. Turn the heat down to low and simmer. Stir frequently.
• You’ll hear the cranberries start to pop as the cranberry sauce gets closer to being done. Keep stirring and cooking until the cranberries are completely broken down and the sauce is thickened, about 10-15 minutes.
• Take off of the heat and bring to room temperature. Taste and add more sweetener, if desired. Enjoy!

Notes

• Sugar-Free Version – If you’re sensitive to sweeteners, feel free to leave them out. But, keep in mind that your cranberry sauce will be extremely tart, even with the orange juice added. Consider adding ½ cup of applesauce to the cranberry sauce as it cooks to balance out the tart taste.
• Spice Suggestions – Spices that work well with this cranberry sauce include cinnamon, a pinch of nutmeg or cloves, dried orange or lemon peel, cardamom, and even vanilla powder.
• Gluten-free, soy-free, dairy-free, and nut-free

Nutrition

Calories: 109kcal | Carbohydrates: 27g | Sodium: 4mg | Potassium: 91mg | Fiber: 0.02g | Sugar: 24g | Vitamin A: 0.3IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 0.04mg

This healthy cranberry sauce recipe and article was written by Gina House. Vegan food photography by JJ Steele. Special thanks to Lisa Light-Abrego.

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