plant - vegetarian recipes

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Easy Vegan Almond Flour Pie Crust (Low-Carb, Gluten-free, Grain-free)

Oat Flour Banana Bread

Could Liquid Mozzarella Solve the Age-Old Problem with Vegan Cheese?

Vegan Waffles










plant vegetarian recipes

These Are the Best Companion Plants for Your Cannabis Garden

yesterday 00:30 Vegetarian Times 

These Are the Best Companion Plants for Your Cannabis Garden Planting these garden buddies alongside your cannabis plants can promote terpenes, repel pests, and disguise unwanted odors The post These Are the Best Companion Plants for Your Cannabis Garden appeared first on Vegetarian Times.

Hollywood’s Green King Ed Begley Jr. on Vegan Eating, Solar Power, and Optimism

September 21 2021 Vegetarian Times 

Hollywood’s Green King Ed Begley Jr. on Vegan Eating, Solar Power, and Optimism In 2014, our team spoke with eco-celeb Ed Begley Jr about his famously green lifestyle and his first advice to anyone going solar The post Hollywood’s Green King Ed Begley Jr. on Vegan Eating, Solar Power, and Optimism appeared first on Vegetarian Times.

Plant-Based Diets May Reduce Erectile Dysfunction According to New Research

September 20 2021 Vegetarian Times 

Plant-Based Diets May Reduce Erectile Dysfunction According to New Research Nearly 75 percent of people with penises report experiencing erectile dysfunction at some point. A growing body of research suggests meat-based diets might be a factor. The post Plant-Based Diets May Reduce Erectile Dysfunction According to New Research appeared first on Vegetarian Times.

Ultra-Endurance Athlete Robbie Balenger Goes the Distance with a Vegan Diet

September 14 2021 Vegetarian Times 

Ultra-Endurance Athlete Robbie Balenger Goes the Distance with a Vegan Diet Robbie Balenger went from not running whatsoever to setting new records with his long, intense feats in a few short years - and says his plant-based diet makes it possible The post Ultra-Endurance Athlete Robbie Balenger Goes the Distance with a Vegan Diet appeared first on Vegetarian Times.

I Shopped the #PumpkinPalooza: Here Are the Best Vegan Trader Joe’s Pumpkin and Fall Items of 2021

September 9 2021 Vegetarian Times 

I Shopped the #PumpkinPalooza: Here Are the Best Vegan Trader Joe’s Pumpkin and Fall Items of 2021 My plant-based, pumpkin-spiced haul from this weeks new releases The post I Shopped the #PumpkinPalooza: Here Are the Best Vegan Trader Joe’s Pumpkin and Fall Items of 2021 appeared first on Vegetarian Times.

Celebrate the Jewish New Year with These Vegetarian and Vegan Rosh Hashanah Recipes

September 3 2021 Vegetarian Times 

Celebrate the Jewish New Year with These Vegetarian and Vegan Rosh Hashanah Recipes Plant-based dishes to ring in the year 5782 The post Celebrate the Jewish New Year with These Vegetarian and Vegan Rosh Hashanah Recipes appeared first on Vegetarian Times.

How Policing the ‘Perfect’ Vegan Diet Can Make Plant-Based Eating Feel Inaccessible

August 27 2021 Vegetarian Times 

How Policing the ‘Perfect’ Vegan Diet Can Make Plant-Based Eating Feel Inaccessible A call for extending grace to the would-be vegans out there trying their best The post How Policing the ‘Perfect’ Vegan Diet Can Make Plant-Based Eating Feel Inaccessible appeared first on Vegetarian Times.

NBA Star Chris Paul Makes a Play for Accessible, Inclusive Plant-Based Eating

August 21 2021 Vegetarian Times 

NBA Star Chris Paul Makes a Play for Accessible, Inclusive Plant-Based Eating The Beyond Meat and Koia investor is piloting a project to encourage healthy eating habits with plant-based snack machines on HBCU campuses The post NBA Star Chris Paul Makes a Play for Accessible, Inclusive Plant-Based Eating appeared first on Vegetarian Times.

Food Diary: What Pro Cyclist Sara Rains Really Eats

August 17 2021 Vegetarian Times 

Food Diary: What Pro Cyclist Sara Rains Really Eats Each plant-based meal you consume is a step in the right direction. The post Food Diary: What Pro Cyclist Sara Rains Really Eats appeared first on Vegetarian Times.

New Ebook: Weeknight Magic Vol. 2

August 11 2021 Golubka Kitchen 

New Ebook: Weeknight Magic Vol. 2 We are so excited to tell you about Volume 2 of our Weeknight Recipe Ebook! It’s a collection of more straightforward and plant-based recipes for busy people who love to cook. Each recipe was developed to be weeknight-friendly, with shorter cooking times and easier prep. Whole, plant foods are featured prominently throughout the ebook and make up the bulk of these vibrant, weeknight meals. We are also launching the Weeknight Magic Ebook Bundle, which includes both Volume 1 and Volume 2 of our weeknight ebooks for $4 off the total price. You can check out a few sneak peek photos from the ebook, plus the full recipe index below. We hope that these recipes will bring a little joy to your everyday :) Buy Weeknight Magic Vol. 2 /­­ Buy the Weeknight Magic Bundle ($4 Off) Recipe Index *all recipes are vegan and can be gluten-free if needed -  Coconut Lentils and Greens -  Creamy Roasted Red Pepper Pasta with Green Beans -  Thin Crust Tortilla Pizza with Broccoli Rabe and Shiitake Sausage -  Summer Curry -  Roasted Peach and White Bean Bruschetta -  Miso-Tahini Ramen with Corn and Tempeh -  Baked Sweet Potatoes with Curried Chickpeas and Green Goddess Sauce -  Creamy Balsamic Mushroom Orzo -  Potato and Red Cabbage Tacos with Green Crema -  Eggplant Kale Lasagna -  Creamy Tomato and Red Lentil Soup with Hummus Grilled Cheese -  Vegetable Chickpea Stir Fry -  Herbed Tofu Egg Salad -  Roasted Eggplant and Broccoli Hummus Bowls -  Beet Coconut Oven Risotto with Baked Tofu or Tempeh -  Stewed Cauliflower Burrito Bowls -  Lettuce Cups with Crispy Tofu and Almond Butter Sauce -  White Beans with Smashed Summer Squash and Walnut Cream -  Spiced Roasted Carrots, Sweet Potatoes and Chickpeas with Creamy Kale -  Pesto-ish Quinoa with Zucchini and Peas -  Basic Hummus -  Cashew Ricotta -  Rice/­­Quinoa -  Vinaigrette Dressing (for the Perfect Side Salad) -  Garlic Bread Buy Weeknight Magic Vol. 2 /­­ Buy the Weeknight Magic Bundle ($4 Off) The post New Ebook: Weeknight Magic Vol. 2 appeared first on Golubka Kitchen.

The Newest Plant-Based Milk Is an Underground Phenomenon

August 6 2021 Vegetarian Times 

The Newest Plant-Based Milk Is an Underground Phenomenon Potato milk purports to be healthier and more environmentally sound than dairy, nut, or oat milks. But will drinkers dig it? The post The Newest Plant-Based Milk Is an Underground Phenomenon appeared first on Vegetarian Times.

Vegetarian Miami: A Plant-Based Travel Guide

August 5 2021 Vegetarian Times 

Vegetarian Miami: A Plant-Based Travel Guide Beaches, mojitos, nightlife, and fantastic veggie dining The post Vegetarian Miami: A Plant-Based Travel Guide appeared first on Vegetarian Times.

Vegan Yellow Squash and Corn Casserole

July 25 2021 FatFree Vegan Kitchen  

Vegan Yellow Squash and Corn Casserole Golden slices of summer squash and kernels of corn are baked in a creamy sauce and topped with bread crumbs in this Southern-style vegan squash casserole. It’s the perfect summer side dish. Hi, my name is Susan, and I’m a vegan. It’s been so long since I updated this blog that I only half-humorously feel like I need to introduce myself again. For those of you who don’t know me, you can find my real introduction on my About page. For those who do know me and worried that I had fallen off the planet, I’m happy to report that I’m alive and well and now living in Louisiana.  My husband and I had been thinking of moving back to our home state to be closer to family, but when the pandemic hit, we put that idea on hold. So we hadn’t been actively looking for a house when, in January, we practically stumbled on the perfect house just a mile from my parents. Of course, there were complications–someone else had a contract on it–but when that contract fell through, we had to act fast to make sure it didn’t get away from us. Since we hadn’t really been expecting to move, we had a lot of packing up and cleaning out to get 21 years of accumulated junk out of our old house and a bunch of repairs, painting, and sprucing up the yard to get that house ready to sell. It all seems in retrospect to have happened so quickly–all except the unpacking. It took months of emptying boxes, but we’re finally settled into our house in the country. And we love it! The boxes have been recycled, the ancient stove and dishwasher have been replaced, and I’m starting to feel like my old self again, the self that likes cooking food and writing about it. The thing I love most about the move is that I get to spend more time with my parents. After living in other states for the past 30+ years, it’s a joy to be able to get to know them all over again. It was with that family connection in mind that I chose this squash and corn casserole as my first “coming back home” recipe. Its based on the squash casserole my mother often made when I was growing up. I’d always considered it her recipe, but she says she got it from my grandmother. I’m happy to put my own twist on it and hopefully pass it down to my daughter for further adaptation. In its original incarnation, it was made with canned creamed corn. In my updated vegan version, I created a cream using frozen organic corn, vegetable broth, and nutritional yeast and herbs for added flavor.  How to Make the Best Squash Casserole Squash casseroles are a great way to use up some of the abundance of summer squash. You can even make them with zucchini or patty pan squash instead of the traditional yellow squash. While it’s a fairly simple dish, there are a few things you need to know to be sure that it comes out perfect every time: - First, and most importantly, you need to pre-cook the squash before mixing it in with the other ingredients and baking it. If you don’t cook it first, the squash will exude all of its moisture into the dish and your casserole will be watery. You also would have to bake it longer, heating up your summer kitchen for longer than is necessary. I prefer to sauté the squash and onion first (without oil), which not only cooks them but also adds flavor. - The creamed corn you buy in cans doesn’t usually contain any cream and is often completely vegan. But I like to make my own with organic corn and add creaminess and flavor to it by including cashews or tofu. Use the cashews if you can, but if they are too high in fat for your diet, light silken tofu or even regular tofu makes an acceptable substitute. - If you’re using the cashews and don’t have a high-speed blender, soak them first in water for a couple of hours and drain them completely before blending. - Seasoned panko makes the best casserole topping; look for an oil-free brand (Whole Foods makes one) or use gluten-free panko or bread crumbs instead. But feel free to omit the topping if you want. Im happy to report that the vegan squash and corn casserole was a big hit with the family. I served it with cornbread and pink-eye peas for a southern meal befitting our new country home. Print Add to Collection Go to Collections Vegan Yellow Squash and Corn Casserole Golden slices of summer squash are baked in a creamy sauce and topped with crunchy panko bread crumbs. It's plant-based and oil-free, too! Course Side Dish, Vegetable Cuisine Southern Keyword oil-free, plant-based casserole, southern squash casserole, vegan squash casserole Allergen Gluten-Free, Nut-Free, Soy-Free Prep Time 15 minutes Cook Time 40 minutes Total Time 55 minutes Servings 6 Calories 158 kcal Author Susan Voisin Ingredients1 medium onion chopped 4 medium yellow squash sliced into 1/­­4-inch rounds 2 cloves garlic minced 1 1/­­2 cups organic frozen corn divided 3/­­4 cup vegetable broth 1/­­4 cup raw cashews or 1/­­4 cup tofu 1/­­4 cup nutritional yeast 1 tablespoon cornstarch 1 tablespoon lemon juice 1 teaspoon dried oregano 1 teaspoon dried thyme leaves 1 teaspoon salt omit or reduce for lower sodium 1/­­4 teaspoon ground black pepper Optional Topping1 cup panko (or gluten-free bread crumbs) 1/­­2 teaspoon dried basil 1/­­2 teaspoon dried oregano InstructionsUsing a non-stick skillet on medium-high heat, sauté onion for 2-3 minutes, until it begins to soften and brown on a few edges. Add squash and garlic and cook, stirring, until squash is softening. Add 1 cup corn and remove from heat. Preheat oven to 350F. Line a 1 1/­­2 to 2-quart baking dish with parchment paper or oil it lightly. Blend 1/­­2 cup corn, vegetable broth, cashews/­­tofu, salt, cornstarch, and seasonings (nutritional yeast, oregano, basil, black pepper) in a blender until smooth. TIP: If you don't think your blender will blend raw cashews, soften them first by soaking in water for 2 hours and then draining before use.) Place half the squash mixture in a single layer in the casserole dish; spoon half of the sauce over it. Repeat with remaining squash and sauce. Sprinkle the top with seasoned panko, if desired. Bake at 350 for 25-30 minutes. If the top isn't completely browned, heat it under the broiler for a minute or two but watch it carefully to make sure it doesn't burn. Serve hot. NotesFor gluten-free, use gluten-free bread crumbs or omit the topping. Nutritional Info below includes cashews and salt. When made with firm tofu instead of cashews, these are the correct values: 119 Calories 1.3g Total Fat .24g Saturated Fat WW points (Blue plan):  - With cashews and panko: 3 points - With cashews but no panko: 1 point - With tofu and panko: 2 points - With tofu and no panko: 0 points Points vary on other plans.   NutritionServing: 1 serving | Calories: 158 kcal | Carbohydrates: 24 g | Protein: 7 g | Fat: 4.35 g | Saturated Fat: 0.9 g | Trans Fat: 0 g | Cholesterol: 0 mg | Sodium: 492 mg | Potassium: 396 mg | Fiber: 3 g | Sugar: 6 g Please pin and share!   The post Vegan Yellow Squash and Corn Casserole appeared first on FatFree Vegan Kitchen.

Vegetarian Tokyo: A Plant-Based Travel Guide

July 15 2021 Vegetarian Times 

Vegetarian Tokyo: A Plant-Based Travel Guide Due to COVID-19, we cant visit Tokyo for the Olympics this month - but we can always dream The post Vegetarian Tokyo: A Plant-Based Travel Guide appeared first on Vegetarian Times.

Make Dishes from Tonight’s Plant-Based Met Gala Chefs

September 13 2021 Vegetarian Times 

Make Dishes from Tonight’s Plant-Based Met Gala Chefs We want to be the future of American food, of plant-based food. That conversation is happening now, says Chef Marcus Samuelson The post Make Dishes from Tonight’s Plant-Based Met Gala Chefs appeared first on Vegetarian Times.

25+ Easy Vegetarian Appetizers for your Next Party

September 8 2021 Oh My Veggies 

Serve up some tasty plant-based snacks at your next party! This list of 25+ easy vegetarian appetizers is full of delicious ideas, from chips to cheeseballs to stuffed vegetables. No matter what kind of party youre having or your guests preferences, youll find the perfect party appetizer here! This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: 25+ Easy Vegetarian Appetizers for your Next Party.

In Minneapolis, Tabota Seyon’s InfusedLife Is Offering Plant-Based Food and a Sense of Community

September 2 2021 Vegetarian Times 

In Minneapolis, Tabota Seyon’s InfusedLife Is Offering Plant-Based Food and a Sense of Community At her vegan cafe and wellness boutique InfusedLife, Tabota Seyon is building a space for her neighbors to eat - and to heal The post In Minneapolis, Tabota Seyon’s InfusedLife Is Offering Plant-Based Food and a Sense of Community appeared first on Vegetarian Times.

Roasted Vegetable Sandwich with Sun-Dried Tomato Basil Spread

August 25 2021 Vegan Richa 

Roasted Vegetable Sandwich with Sun-Dried Tomato Basil SpreadThis ultimate vegan roasted vegetable sandwich is packed with delicious charred veggies and features a quick homemade sun-dried tomato basil spread! This easy veggie sandwich bursts with goodness at every layer.  Make it for lunch or bring to a picnic. Nutfree and Soyfree! Get ready for the ultimate Roasted Vegetable Sandwich – one that rivals anything you can get at the deli counter. Smoky, sweet, and tender grilled veggies with the perfect amount of charr sandwiched in toasted slices of bread with a little sun-dried tomato pesto spread! Everything is made from scratch here! YES, we take this grilled vegetable sandwich to the next level, by adding a homemade sundried tomato spread that comes together in the food processor in minutes. There’s plenty of room for experimentation in this vegan roasted vegetable sandwich recipe. I used grilled eggplant, zucchini, red onion, and bell peppers. If you want, add fennel, endive, or mushrooms. All of those would make fine vegetable substitutes. Hummus,  cashew cream, green vegan pesto, or white-bean puree can replace the sun-dried tomato spread. You can skip the spread altogether and top the veggie sandwich with vegan cheese or just add a bunch of fresh basil or mint leaves. However, I do love the spread in this and I think so will you.   MORE SANDWICHES TO TRY - Pulled Jackfruit BBQ Sandwiches - Chickpea Avocado Salad Sandwich - Tofu Egg Salad Sandwich - General Tsos Tofu Sandwich - Cauliflower Cheddar Pesto Sandwich Continue reading: Roasted Vegetable Sandwich with Sun-Dried Tomato Basil SpreadThe post Roasted Vegetable Sandwich with Sun-Dried Tomato Basil Spread appeared first on Vegan Richa.

The Biggest Pepperoni Maker in the U.S. Is Now Selling Vegan Pepperoni for Your Local Pizzeria

August 17 2021 Vegetarian Times 

The Biggest Pepperoni Maker in the U.S. Is Now Selling Vegan Pepperoni for Your Local Pizzeria Hormel Foods, the maker of the top-selling pork pepperoni in the country, is hopping on the plant-based train with a new product aimed at restaurants adding veggie options The post The Biggest Pepperoni Maker in the U.S. Is Now Selling Vegan Pepperoni for Your Local Pizzeria appeared first on Vegetarian Times.

AI-Powered Plant Milk Is a Thing - and Jeff Bezos Is Investing

August 14 2021 Vegetarian Times 

AI-Powered Plant Milk Is a Thing - and Jeff Bezos Is Investing NotCo says it plans to have products sold in 8,000 U.S. locations by the end of 2021 The post AI-Powered Plant Milk Is a Thing - and Jeff Bezos Is Investing appeared first on Vegetarian Times.

Barack Obama’s 60th Birthday Bash Is a Meat-Free Affair

August 8 2021 Vegetarian Times 

Barack Obama’s 60th Birthday Bash Is a Meat-Free Affair The former president is partying with close friends in Marthas Vineyard and dining on a Questlove-curated menu of plant-based options The post Barack Obama’s 60th Birthday Bash Is a Meat-Free Affair appeared first on Vegetarian Times.

The Met Gala is Celebrating ‘American Independence’ with Its First Plant-Based Menu

August 5 2021 Vegetarian Times 

The Met Gala is Celebrating ‘American Independence’ with Its First Plant-Based Menu We want to be the future of American food, of plant-based food. That conversation is happening now, says Chef Marcus Samuelson The post The Met Gala is Celebrating ‘American Independence’ with Its First Plant-Based Menu appeared first on Vegetarian Times.

Going Vegan with a Nut Allergy Is Hard. These Ingredient Swaps Make it Way Easier.

July 30 2021 Vegetarian Times 

Going Vegan with a Nut Allergy Is Hard. These Ingredient Swaps Make it Way Easier. Nuts are an easy short-cut to fat and protein in plant-based meals, but you can absolutely work around them The post Going Vegan with a Nut Allergy Is Hard. These Ingredient Swaps Make it Way Easier. appeared first on Vegetarian Times.

How a Fine Dining Chef Turned a Request for Plant-Based Options Into a Thriving Vegan Product Line

July 23 2021 Vegetarian Times 

How a Fine Dining Chef Turned a Request for Plant-Based Options Into a Thriving Vegan Product Line Chef Craig Thornton didnt plan on sell boxed mac and cheese, but when his efforts to accommodate plant-based guests caught the eye of an ex-Unilever exec looking for an eco-friendly pivot, Howl was born The post How a Fine Dining Chef Turned a Request for Plant-Based Options Into a Thriving Vegan Product Line appeared first on Vegetarian Times.

Panda Express Is Giving Its Signature Item a Plant-Based Makeover with a Beyond Meat Collab

July 13 2021 Vegetarian Times 

Panda Express Is Giving Its Signature Item a Plant-Based Makeover with a Beyond Meat Collab Another fast food chain is hopping on the plant-based train. Panda Express, icon of the shopping mall food court, is giving its most popular dish a veggie makeover. Soon, you’ll be able to taste a vegetarian take on orange chicken using the newly-released ‘chicken’ product from Beyond Meat. The Panda Express Beyond Meat collab launches in … Continued The post Panda Express Is Giving Its Signature Item a Plant-Based Makeover with a Beyond Meat Collab appeared first on Vegetarian Times.


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