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sauce vegetarian recipes

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.

Vegan Garlic Noodles

July 23 2021 Vegan Richa 

Vegan Garlic NoodlesVegan garlic noodles only take 15 minutes to make and are perfect for a busy weeknight when you need dinner on the table fast! Coming at you with an easy, tasty, fast, and inexpensive pasta dish that curbs your craving for Asian takeout! These easy garlic noodles are flavor central! If youre not a huge fan of garlic, you can adapt this recipe and use a bit less garlic and add some shallots instead. It will still be delicious with that sweet and salty sauce and those mushrooms. If you really love garlic, you can even use a bit more. But maybe not on date night. I made this vegan garlic pasta dish using thin spaghetti but you can use whatever you want. Pad Thai noodles, Angel hair pasta or ramen noodles. To allow for the garlic sauce to really shine, it should be a thin long noodle that we can really toss and swirl around in that sweet and salty goodness. The overall freshness of this recipe is brought by the chopped green onions. While green onions are often for garnish only, they are really essential to the flavor of this dish so don’t skip it. MORE VEGAN PASTA RECIPES FROM THE BLOG: - Creamy Vegan Cajun Pasta - Spinach Artichoke Pasta Bake - Vegan Mushroom Fettucine Alfredo - Cajun Cauliflower Pasta  - Vegan Lemon Asparagus Pasta - Roasted Red Bell Pepper Chickpea Pasta  - Cauliflower Parmesan Pasta Bake  - Vegan Sundried Tomato Pasta Continue reading: Vegan Garlic NoodlesThe post Vegan Garlic Noodles appeared first on Vegan Richa.

Vegan Lettuce Wraps

July 16 2021 Oh My Veggies 

These Vegan Lettuce Wraps are the perfect quick and easy lunch or dinner you are searching for. The lettuce cups are loaded with black beans, sweet corn, lime, avocado, and more smothered in a creamy vegan mayo sauce. Scoop the black bean mixture into lettuce leaves and serve up your slightly sweet, savory, and crunchy...Read More

Fried Halloumi

July 14 2021 Oh My Veggies 

Check out these delicious Fried Halloumi--the perfect fried cheese. Coated with flour and fried to golden crispy texture, these halloumi fries are crunchy and gooey. I paired these halloumi cheese fries with an avocado dipping sauce that melts in your mouth! If you are a fan of halloumi, you have to try it baked. Baked...Read More

Easy Summer Pasta Salad with Grilled Vegetables

July 6 2021 Vegan Richa 

Easy Summer Pasta Salad with Grilled VegetablesThis Easy Summer Pasta Salad with Grilled Vegetables will be your new go-to for all potlucks and picnics! Perfectly cooked pasta, juicy tomatoes, smoky-sweet grilled veggies, and protein-rich chickpeas all tossed in a quick Italian dressing!  The perfect make-ahead bbq side dish or weeknight dinner. Want to know what I’ve had for lunch for the last 3 days? Pasta Salad – and not just any old one, but the best I’ve had in a long time! I present you a super easy summer pasta salad with farfalle pasta, juicy fresh tomatoes, grilled veggies, chickpeas, fresh herbs, and a quick homemade Italian dressing. It takes your tastebuds straight to Italy. One of the best things about pasta salad is that you can make it ahead of time and refrigerate it. Then when you get home after a day out and about your dinner is all ready!  But you can also take it with you wherever you go. This vegan Pasta Salad is amazing for potlucks and picnics but you do not need to wait to be invited to a get-together to get some summer pasta salad magic in your life. More BBQ Sides and salads: - South Western Pasta Salad  - Crunchy Salad with Firecracker Chickpeas and Peanut sauce. - Potato Cauliflower Chickpea Salad with Vegan Sour Cream - Mung Bean Sprouts, Seared Carrot Salad with Spicy Chile Lime dressing Continue reading: Easy Summer Pasta Salad with Grilled VegetablesThe post Easy Summer Pasta Salad with Grilled Vegetables appeared first on Vegan Richa.

Spicy Maple Mustard Tofu Bowl with Sweet Potatoes

June 28 2021 Vegan Richa 

Spicy Maple Mustard Tofu Bowl with Sweet PotatoesHealthy, flavorful, and satisfying, this easy Spicy Maple Mustard  Tofu Bowl with sweet potatoes crunchy baked marinated tofu is a vegan version of honey mustard chicken and is the perfect meal prep lunch bowl or weeknight dinner . Add any nut or fruit you like to make this yours! Looking for a tofu bowl idea to add to your vegan lunch or dinner rut? This Spicy Maple Mustard Tofu Bowl with sweet potatoes has become a favorite in my home in no time!  A colorful, healthy, super flavorful bowl that is so satisfying and loaded with crunchy spiced tofu and creamy roasted sweet potatoes! All tossed with a maple lime dressing, this makes for the perfect meal prep lunch bowl or weeknight dinner. You’ll love that it is so versatile. Add any nut or fruit you like to make this yours! This bowl recipe is a vegan version of honey mustard chicken using maple syrup instead of honey and pressed,cubed tofu instead of chicken and my whole family is obsessed with it! When it comes to preparing tofu, I typically like to bake or pan fry it. Sometimes I marinate it and then bake it, and sometimes I bread it instead. And when I want it to be especially delicious, I do both! For this maple mustard tofu bowl recipe, we do both. Maple Mustard Marinade + a punchy mix of breadcrumbs and spices = the best baked tofu ever! With those fresh apples, pecans and the roasted sweet potatoes, I took this into a late summer /­­ fall direction. However, you can adapt this to the season, adding seasonal produce like fresh strawberries and almonds in spring or swapping spinach for arugula or massaged kale! You can substitute or add any other veggie of your choice. The sweet refreshing maple lime dressing goes with pretty much anything! More bowl recipe ideas from the blog - Peanut Butter Roasted Cauliflower Bowl. GF - Curried Kidney Bean Bowl with quinoa, zucchini, mango salsa GF - Sweet Potato Chickpea Salad Bowl with Tahini Dressing - Quinoa Cauliflower Bowl with almond Sriracha sauce GF - Sprouted Lentil Bowl with Cajun Spied Sweet Potatoes GF - Turmeric Cauliflower Rice Bowl with Moroccan spice chickpeas.  GF Continue reading: Spicy Maple Mustard Tofu Bowl with Sweet PotatoesThe post Spicy Maple Mustard Tofu Bowl with Sweet Potatoes appeared first on Vegan Richa.

Classic German Currywurst

June 15 2021 seitan is my motor 

Classic German CurrywurstSummer has finally arrived in Germany. I think this year everybody is soaking up the fresh air and the warmth even more than usual. So…

Thai Green Curry Stir-Fry Noodles

June 10 2021 Vegan Richa 

Thai Green Curry Stir-Fry NoodlesReady in under 30 minutes, these Vegan Thai Green Curry Noodles are the perfect simple weeknight dinner recipe. Theyre naturally vegan, packed with veggies, fragrant with flavor, and pair perfectly with any plant-based protein you want to add.  No need for store-bought curry paste! These Thai Green Curry Noodles with tofu are perfect for when you are craving exciting Thai flavors but also want the comfort of a bowl of noodles. A steaming bowl of Thai rice noodles tossed in a homemade quick coconut milk green curry sauce! What’s not to love!? I love Green curry for its balanced flavors. There’s chili, of course, but also ginger, lime, and garlic, and all those flavors are SO up my alley. I took a shortcut by making a simplified coconut milk-based green curry sauce in the blender. An easy yet flavorful green curry sauce. If you happen to have some lemongrass, feel free to add to the mix. If you’re really pressed for time, a Thai curry paste blended with coconut milk will do the trick. But even if you use store-bought green curry paste I would recommend you to wake it up a bit by adding in fresh garlic, ginger, and cilantro. It will taste so much fresher. Besides the amazing Asian flavors, I really love this easy vegan noodle recipe because of how simple it is to throw together on any given busy weeknight. The whole noodle dish is made completely from scratch in under 30 minutes! Let’s do this! More quick meals from the blog - 1 pot Peanut Butter Noodles and Veggies GF - Lo Mein Noodles. GF option - Sweet And Sour Chickpeas and Broccoli GF - Kung Pao Lentils GF - Lentils & Veggies in Thai Peanut Sauce GF Soy-free - Sticky Sesame Ginger Tofu and Veggies. GF - Curry Ramen with Miso Maple Lentils. GF Continue reading: Thai Green Curry Stir-Fry NoodlesThe post Thai Green Curry Stir-Fry Noodles appeared first on Vegan Richa.

matar chole recipe | matar ke chole | matar ka chhola | matar ghugni

June 8 2021 hebbar's kitchen 

matar chole recipe | matar ke chole | matar ka chhola | matar ghugnimatar chole recipe | matar ke chole | matar ka chhola | matar ghugni with step by step photo and video recipe. white peas or matar is quite famous in indian cuisine and especially in indian street food recipes. it is generally used as a spicy sauce in most of these chaat recipes which basically combines the dry and wet ingredients. but it can also be prepared in a unique way so that it can be used as a curry or sabji and also as a sauce to chaat recipes. The post matar chole recipe | matar ke chole | matar ka chhola | matar ghugni appeared first on Hebbar's Kitchen.

The Salad Sandwich

June 3 2021 Golubka Kitchen 

The Salad Sandwich Beach sandwich season is finally here, and doesn’t everything taste better on the beach? Today’s recipe is a tribute to a sandwich you might find at a health food store or co-op that’s been around forever, has an impressive bulk section, an overwhelming assortment of natural bar soap, a tiny juice bar, and a soup/­­salad/­­sandwich takeout operation. This kind of sandwich usually comes on sprouted grain bread, slathered with hummus as the sauce of choice, most definitely has lots of alfalfa sprouts packed inside, and somehow always perfectly hits the spot. This is my version of that – basically a salad, deconstructed and served as a sandwich. It’s super flavorful, filled with all kinds of textures, and makes for such a refreshing, summer meal! The Salad Sandwich   Print Serves: 2 sandwiches Ingredients ½ garlic clove juice from ½ small lemon 1 small-medium carrot, grated 1 small-medium beet, grated ½ teaspoon apple cider vinegar ½ teaspoon sugar sea salt 1 large avocado, pitted and peeled ½ teaspoon Dijon mustard freshly ground black pepper hummus 4 slices of sourdough or sprouted grain bread, toasted if needed 4-6 lettuce leaves sauerkraut or kimchi 1 small cucumber, sliced handful alfalfa sprouts or other sprouts/­­microgreens of choice Instructions Grate the garlic into a medium bowl using a microplane or a fine grater. Pour the lemon juice over the garlic and let sit while preparing the rest of the ingredients, for the garlic to mellow. Put the carrots and beets in another medium bowl, drizzle with the vinegar, sprinkle with sugar and salt to taste, mix to coat. Add the avocado to the bowl with the garlic and lemon juice, mash with a fork. Add the mustard, salt, and pepper to taste, mix to combine. Start assembling the sandwiches. Generously spread the hummus on all 4 bread slices. Distribute the mashed avocado between the two sandwiches, followed by the lettuce, sauerkraut/­­kimchi to taste, cucumber, carrots and beets, and sprouts. Close the sandwiches and enjoy right away, or wrap them up and keep in a cooler. This sandwich is best enjoyed within the first few hours of making it. 3.5.3226 The post The Salad Sandwich appeared first on Golubka Kitchen.

Vegan Mac And Cheese Taco Bake – Mac Taco Casserole

May 27 2021 Vegan Richa 

Vegan Mac And Cheese Taco Bake – Mac Taco CasseroleVegan Mac and Cheese Taco Bake with Walnut Taco Meat and Vegan Cashew Queso combines two family favorites into one epic vegan casserole that comes together quickly! Make it tonight. Vegan Taco Mac and Cheese Bake! Yes, we’re combining two family favorites, pasta and tacos, into one epic weeknight dinner casserole!  This easy vegan taco mac and cheese bake is sure to please any picky eater. Made with seasoned walnut taco meat, tomatoes and vegan queso made from cashews all tossed with elbow pasta. Taco Mac Casserole is a very popular box recipe that you might have loved before going vegan. Trust me when I say it’s way better homemade and plant-based! So much more flavorful than anything that comes from a box! I love serving this sprinkled with some crushed tortilla chips, some pickled jalape?os and tomatoes. This is an amazing vegan casserole dish for Taco Tuesday, Cinco de Mayo, or for whenever you are feeding a crowd. Easy to make with simple ingredients and the flavors are out of this world. What’s not to love about two of your favorite classic dinners – Tacos and Macaroni and Cheese – mixed together to make a satisfying, hearty meal! MORE PASTA MEALS FROM THE BLOG - Garlic Pasta with Cajun Cauliflower - Cauliflower Parmesan Pasta Bake  - Pumpkin Sage Pasta with pumpkin cream sauce and crisp Sage  - Black pepper Mac and Cheese  - Creamy Cajun Pasta with crispy tofu - Lemon asparagus  fettuccine - Creamy mushroom Spinach Pasta  - Easy Vegan Alfredo Continue reading: Vegan Mac And Cheese Taco Bake – Mac Taco CasseroleThe post Vegan Mac And Cheese Taco Bake – Mac Taco Casserole appeared first on Vegan Richa.

Vegan Butter Chicken Lasagna Bake

May 24 2021 Vegan Richa 

Vegan Butter Chicken Lasagna BakeVegan Butter Chicken Lasagna Bake – an easy Indian Italian Fusion recipe the whole family will love! This easy vegan lasagna bake is made in one pan with simple pantry ingredients. Can be made in the skillet, too. Butter Chicken – one of those classic Indian restaurant recipes known and loved all around the world, mostly for the rich and buttery sauce. I veganized this classic Indian recipe in my first book and blog Vegan Butter Chicken and here and added a modern touch by turning it into Lasagna. You can never go wrong with Indian Italian Fusion Recipes. Comfort meets spice – what’s not to love. My entire family loves this easy vegan pasta recipe and I am pretty sure so will yours. Remember my Vegan Butter Chicken? My vegan spin on the Indian restaurant classic was such a win with you guys. While my Vegan Butter Chicken is made with soy curls and chickpeas, this vegan lasagna bake uses baked mushrooms as a meat substitute.  Amazing for those of you who are not into soy. You can add in some soy curls for the chicken texture. I made this lasagna the classic way, in a casserole dish but below, I included instructions for preparing this dish in a skillet. MORE VEGAN PASTA RECIPES: - Cauliflower Alfredo Spinach Artichoke Lasagna. - Creamy Vegan Cajun Pasta - Spinach Artichoke Pasta Bake - Vegan Mushroom Fettucine Alfredo - Cajun Cauliflower Pasta  - Vegan Lemon Asparagus Pasta - Creamy Mushroom Spinach Pasta  Continue reading: Vegan Butter Chicken Lasagna BakeThe post Vegan Butter Chicken Lasagna Bake appeared first on Vegan Richa.

Roasted Veggies with Vegan Cheese Sauce

May 19 2021 VegKitchen 

Serve up these Roasted Veggies with Vegan Cheese Sauce for dinner tonight. This vegetable side dish will blow you away! In this recipe, onions, broccoli, zucchini, sweet potatoes, and more are smothered in a creamy homemade vegan cheese sauce.  Skip the boring side dishes and whip up one that will become the star of the... Read More The post Roasted Veggies with Vegan Cheese Sauce appeared first on VegKitchen.

Vegan Hot and Sour Soup with Ramen

May 12 2021 Vegan Richa 

Vegan Hot and Sour Soup with RamenFor a hearty fusion meal full of veggies and tofu try my Vegan Hot and Sour Soup with Ramen! The perfect Asian-inspired comfort food thats ready in under 30 minutes! Hot and sour soup, basically, the Asian version of chicken noodle soup. Soul-hugging and comforting. This hot and sour soup is Indo- Chinese version. Yes theres a whole sub cuisine under Indian cuisine with Chinese and inspired dishes. To this simple soup, I add in some ramen noodles to cook with the soup to make for a hearty meal. You will love how quick and easy this Asian soup comes together!  It is ready in under 30 minutes. Perfect for last-minute dinners! The heat in this vegan hot and sour soup comes from fresh hot green chili, fresh ginger, and a dash of white pepper. While not overly spicy, it is definitely on the hotter side but the spice level is easily adjustable. The signature sourness of the broth comes from adding some rice vinegar. Don’t worry, the vinegar does not come through too much and is balanced out perfectly by the remaining broth ingredients. Some of the vinegar will evaporate during cooking so don’t worry if the vinegar dominates right in the beginning. It will taste more and more mellow as it cooks. However, for a bolder taste, add some more vinegar and soy sauce right at the end. MORE SOUPS FROM THE BLOG - IP Lentil Chili. GF - IP Mushroom Wild Rice Soup. GF - Japanese Veggie Curry. GF - Instant Pot Lasagna Soup with Red lentils.  - So Easy - IP Potato Chickpea Soup. GF - Tomato Soup with Tofu Croutons. - Cauliflower soup. GF - Tortilla soup with red lentils. GF Continue reading: Vegan Hot and Sour Soup with RamenThe post Vegan Hot and Sour Soup with Ramen appeared first on Vegan Richa.

Madras Curry Tofu Casserole

July 14 2021 Vegan Richa 

Madras Curry Tofu CasseroleDinner just got easier with this Madras Curry Tofu Casserole! A simple one-pot meal with baked tofu in a flavorful Indian gravy! Serve with rice and store leftovers for meal prep!  Madras Curry Tofu Casserole – a celebration of two of my favorite things, Tofu and Madras curry, combined into a warming, comforting one-pot dinner that basically cooks itself! Easy prep work and next to no dishes to clean. What’s not to love? Homemade madras curry powder and a simple madras sauce that you can use with tofu, veggies or chickpeas/­­beans! What is Madras Curry Powder? You might already know that there is no such thing as “curry powder” in Indian cuisine as each curry dish has its own combination of spices that makes it unique. There’s more – every family also has their own recipes for spice mixes, so even classic Indian curries can taste vastly different from household to household. Curry powder is a western blend which came about to approximate a general North Indianish curry. Madras curry powder came about to approximate the spicier southern Indian cuisines (chettinad, Andhra etc ). For spicier curries, Madras curry powder is a great place to start your Indian cooking journey! You can control the heat, it is earthy, and oh so fragrant. I love making my own spice mixes, and I recommend you give my Madras Curry mix a try! There is nothing like the smell of freshly ground cumin, coriander, and cardamom wafting through your kitchen. And I guarantee it will take this Tofu Casserole to a whole new level. MORE DELICIOUS TOFU RECIPES FROM THE BLOG: - Crispy Breaded Tofu - Chili Garlic Baked tofu - Spiced Baked tofu for Butter Tofu - Orange Tofu - Cajun Tofu - Peanut Butter Tofu More Indian DISHES TO TRY - Balti Vegetables  - Butter Tofu GF - IP Tikka Masala Simmer Sauce , with Cauliflower. GF - Mushroom Matar Masala GF - Bombay Potato and Peas GF - Veggie Curry Casseole GF Continue reading: Madras Curry Tofu CasseroleThe post Madras Curry Tofu Casserole appeared first on Vegan Richa.

Savory Rhubarb Balsamic Sauce

June 30 2021 Golubka Kitchen 

Savory Rhubarb Balsamic Sauce Catching the tail end of rhubarb season with this savory rhubarb balsamic sauce. I wasn’t in the mood to cook anything sweet with rhubarb this year, but it looked so beautiful piled up at our farmers market, that I bought some anyway. Enter this savory approach, where we stew rhubarb with red onion, ginger, balsamic, tamari, and maple syrup, until it turns saucy and glorious. The result is a punchy, tart, electric pink sauce that’s delicious on so many things. Here it’s pictured crowning grilled marinated tofu (highly recommend), but it would be equally as good served with tempeh, roasted vegetables, as a spread on sandwiches, and even stirred into pasta – anywhere, where a hit of acidity and tartness is welcome. Hope you’ll give it a try! Savory Rhubarb Balsamic Sauce   Print Serves: about 1½ cups Ingredients olive oil or avocado oil 1 small red onion - diced sea salt 1 lb rhubarb - trimmed, sliced into 1 pieces 1 piece ginger - finely grated 3 tablespoons maple syrup 1 tablespoon balsamic vinegar 1 tablespoon tamari or coconut aminos 1 tablespoon vegan butter* Instructions Heat a medium pot over medium heat, add enough oil to lightly coat the bottom. Add the onion and a pinch of salt, saute for 7 minutes, until soft. Add the rhubarb, ginger, maple syrup, balsamic, and tamari. Bring to a gentle simmer and let stew for 10 minutes, or until the rhubarb is soft. Turn off the heat, add the butter, and stir it in. Taste for salt and adjust if needed. Serve the sauce warm or at room temperature. Notes *Our favorite vegan butter is Miyokos. 3.5.3226 The post Savory Rhubarb Balsamic Sauce appeared first on Golubka Kitchen.

Bbq Cauliflower Wings

June 23 2021 Vegan Richa 

Bbq Cauliflower WingsMy Vegan Beer Battered BBQ Cauliflower Wings are perfect for game day but also make for an incredible shared appetizer, side dish or even a fun dinner party menu item. Get ready for the perfect vegan game day snack! BBQ Cauliflower Wings – saucy, crispy,  and crunchy on the outside, with the perfect juicy and soft interior. Trust me, you wont be able to stop eating these Baked Cauliflower Wings! Cauliflower is one of my secret weapons when it comes to making snacks, appetizers, and game day food! There are endless ways to turn it into something addictive and I love how the florets take on a meat-like quality when you prepare them in certain ways. Ive prepared cauliflower in every way imaginable but battered in a beer batter and baked until crisp and golden, then covered in a finger-licking-good spicy bbq sauce might be one of my most favorite ways. Who can say no to a big platter of gloriously golden crunchy cauliflower bites drenched in hot bbq sauce? Not me Our BBQ Baked Cauliflower Wings are first coated in a spiced gluten-free beer batter made from rice flour and tapioca starch then baked, coated in spicy bbq sauce and baked again! And there you have it – one of the most delicious vegan appetizers or party snacks Ive ever tasted! Guys, I know you will love these Cauliflower Wings! No need to fry them – they crisp up nicely in the oven! The ingredients couldnt be easier and the spice level can be adapted to your taste. MORE CAULIFLOWER RECIPES - Kung Pao Cauliflower - Taco Spice roasted Cauliflower - Spicy Pepper Cauliflower Bites - Sticky Sesame Cauliflower  - Aloo Gobi - Baked - Nashville Cauliflower Bites Continue reading: Bbq Cauliflower WingsThe post Bbq Cauliflower Wings appeared first on Vegan Richa.

Jo Jo Potatoes

June 14 2021 Vegan Richa 

Jo Jo PotatoesMy Homemade Jo Jo Potatoes are crisp on the outside and fluffy on the inside and theyre sure to become your new favorite side dish or game day snack! They can be baked or pan-fried. Who’s obsessed with Jo Jo potatoes? What potatoes? Dont feel bad if you dont know what I’m talking about here! Just know that if you love potato wedges and fries, these babies are something that youve missed out on your whole life!  Jo jo Potatoes – these are seriously GOOD. Tender on the inside, crispy on the outside, with a glorious coating of golden browned breading, baked or pan-fried to absolute potato perfection! What are Jo JO Potatoes? Jo Jo Potatoes are potatoes wedges that are (sometimes) preboiled, then coated in seasoned flour and a batter and fried to crispy, golden-brown perfection. The outsides are nice and crisp, the insides are fluffy like a perfectly baked potato. These upgraded potato wedges make a wonderful side dish, TV snack, or a shared appetizer, and are typically served with lots of different sauces and condiments like plain or seasoned sour cream, ketchup,  or barbecue sauce! Also so good with  Ranch  Dressing or any vegan Ranch Dip. I’ll list my favorite dips for this vegan version in a second. You might find these special potato wedges as a gas station snack but they can also be part of any diner breadbasket of the midwest, upper midwest, and Pacific Northwest. What is the difference between JoJo and potato wedges? A true Jojo potato is a potato cut into eight segments, breaded with flour and batter – like fried chicken, and cooked in a pressure fryer. Well, I don’t have a pressure fryer and I bet you don’t either but that’s ok! You can either bake these in the oven or pan-fry them! Also, a true jo jo is served with ranch.  In the tips section, I list my favorite vegan dips for these. MORE FRIES AND SNACKS FROM THE BLOG - firecracker Tofu wings  - Baked Sweet Potato Fries with vegan Chipotle Ranch - Baked Garlic Fries with Garlic Tahini Sauce.  - Nashville Cauliflower  - Spicy Pepper Crisp Cauliflower bites with celery ranch - Mango Sriracha Cauliflower Bites Continue reading: Jo Jo PotatoesThe post Jo Jo Potatoes appeared first on Vegan Richa.

Copycat Vegan Big Mac Sauce

June 8 2021 VegKitchen 

Looking for a way to dress up your vegan burgers? Here is a Copycat Vegan Big Mac Sauce that you can slap on your buns! It only takes 5 minutes to whip up this sweet and tangy veggie burger sauce. Your next veggie burger will be anything but bland! This Copycat Vegan Big Mac Sauce... Read More The post Copycat Vegan Big Mac Sauce appeared first on VegKitchen.

Spicy Sweet Potato Chickpea Salad Bowl with Tahini Dressing

June 6 2021 Vegan Richa 

Spicy Sweet Potato Chickpea Salad Bowl with Tahini DressingIf you need a healthy salad bowl recipe that feels like comfort food, make this spicy sweet potato chickpea salad bowl with creamy tahini dressing! Great as a lunch salad or for meal prep. Smoky bbq spiced baked veggies, leafy greens, nuts, seeds and a creamy vegan dressing! Coming at you with a ridiculously delicious salad bowl recipe loaded with three kinds of bbq spiced roasted vegetables and a creamy tahini dressing you will want to put on everything! Sweet Potato Chickpea Salad Bowls are here to make your lunches exciting again! Savory and sweet, subtly spiced, warming, comforting, wonderfully satisfying, and seriously flavorful while being super healthy!  What’s not to love? The spice mix for the roasted chickpeas and sweet potatoes is a fragrant blend of garlic powder, onion powder,  coriander, paprika, cumin, black pepper, cardamom, cayenne (optional) and ground mustard! I love this blend so much as it is the perfect mix of warming, smokey, spicy, and cozy! The chickpeas bake into crispy perfection and the sweet potatoes are crisp on the outside and pillowy on the inside. Bell peppers baked until soft and almost caramelized deliver the perfect sweetness! We add them to the chickpeas and potatoes later as they need less cooking time. While the veggies bake away, we whisk together a creamy dreamy tahini dressing! It’s so good that I recommend you make a double batch! MORE VEGAN BOWL RECIPES FROM THE BLOG: - Chili garlic Tofu Bowl with noodles and chard - Peanut Butter Roasted Cauliflower Bowl. GF - Quinoa Cauliflower Bowl with almond Sriracha sauce GF - Sprouted Lentil Bowl with Cajun Spied Sweet Potatoes GF - Turmeric Cauliflower Rice Bowl with Moroccan spice chickpeas.  GF Continue reading: Spicy Sweet Potato Chickpea Salad Bowl with Tahini DressingThe post Spicy Sweet Potato Chickpea Salad Bowl with Tahini Dressing appeared first on Vegan Richa.

Vegetable Balti

June 2 2021 Vegan Richa 

Vegetable BaltiThis easy Vegetable Balti is a really delicious way to get the family to eat healthy veggies like bell pepper and cauliflower, as the Balti Spices add a fantastic Indian flavor to them. Glutenfree Soyfree and Nutfree!. Serve it with rice. Meet vegetable balti! An easy veggie-forward weeknight dinner made in one casserole! What is Vegetable Balti and how is it different from other curries Balti translates to “bucket” in Hindi and refers to the style of cooking used for this dish. The food is cooked in an iron pan with two handles that looks a bit like a bucket. This style of cooking is said to have originated in a Pakistani restaurant in Birmingham, back in the 1970s. The now-famous balti curry has become a restaurant favorite as it is flavorful yet mild! My Balti spice blend really takes mere moments to make and lends such an incredible depth of flavor to the vegetables. While there are balti spice pastes available, the homemade spice blend is far superior to anything found in bottles or ready-made pastes. Think of vegetable balti as a type of stir-fry. We bake this dish in the oven. No burnt spices! If you loved my Vegetable Curry Casserole, you will love this one too! What is Balti Flavour? Balti sauce is a fragrant Indian sauce based on garlic, onions and ginger and a blend of Indian spices. Fresh whole spices are ground and used for the best flavor. They add umami flavor to the sauce. Balti sauce is generally not creamy but you can easily add coconut milk or cashew milk instead of water.  Balti gosht is eaten in Pakistan and North India, as well as other parts of the world, such as Great Britain. More veggie-forward dishes to try - Butter Tofu GF - IP Tikka Masala Simmer Sauce , with Cauliflower. GF - Tofu Amritsari Masala.GF - Instant Pot Vegan Butter Chickin(soycurls). GF - Creamy, Delicious - Mushroom Matar Masala GF - Bombay Potato and Peas GF - Tofu in Spinach Curry - Palak Tofu GF Continue reading: Vegetable BaltiThe post Vegetable Balti appeared first on Vegan Richa.

10 Best Vegan Taco Restaurants in the World

May 24 2021 Happy Cow veggie blog 

Who doesn’t love tacos? Friends all around the world are fans of this versatile Mexican classic. Whether filled with veggies, hot sauce, or plant-based meats, you may be wondering where exactly to sample the best vegan versions. That’s what we’re here for! This is HappyCow’s list of the 10 best vegan taco restaurants in the world. 10. VEGuerrero – Mexico City, Mexico This authentic Mexican restaurants offers a variety of vegan meats, including their own house-made seitan. Their mission is to expand the plant-based gastronomic experience, through ethical culinary culture. Now that’s something we’re into! Very nice food and amazingly cheap! AnthonyMontaner on HappyCow 9. Tiki Loco – Dallas, USA This eclectic Mexican cafe opened in the Deep Ellum neighborhood of Dallas in 2018, and became fully vegan a year later. Almost everything on the menu is also gluten-free, which is a big win. It’s the only restaurant where I loved everything we ordered and we ordered a lot. VickyLorenzen on HappyCow 8. Tacotarian – Las Vegas, USA This plant-based Mexican eatery offers a variety of unique vegan taco fillings, such as jackfruit barbacoa, mushroom asada, chorizo, and no carne asada. There’s something interesting on the menu for everyone. This […] The post 10 Best Vegan Taco Restaurants in the World appeared first on HappyCow.

Vegan Spinach & Mozzarella Cheese Melts

May 20 2021 Vegan Richa 

Vegan Spinach &  Mozzarella Cheese MeltsMove over grilled cheese, my Vegan Spinach Cheese Melts are here to curb even the most serious cravings for a cheesy, melty and comforting lunch sandwich! The addition of tomatoes and sauteed mushrooms take these vegan cheese sandwiches to the next level. Vegan Spinach & Mozzarella Cheese Melts are here to curb all your comfort food cravings. Trust me, this is the vegan sandwich to end all your comfort food cravings. Creamy, filling, salty, crispy, buttery and so easy to whip up on any given weekday. I mean, the combination of melty vegan mozzarella cheese and sauteed spinach alone would be pretty amazing.  But I didn’t stop there. Natural plant-based umami bombs mushrooms and tomatoes are added to take these vegan cheese sandwiches to the next level of deliciousness! Just in case you’ve been wondering.  Yes, vegan cheese melts and grilled cheeses are a thing! How so? Homemade vegan mozzarella cream. You could also call it vegan cheese spread! That’s right. No need to buy expensive vegan slices at the store. We make our own spreadable mozzarella from simple ingredients. Mostly blended soaked cashew nuts, some garlic and miso for umami, and a touch of flour for getting that gorgeous thick yet silky texture upon heating the sauce.see recipe notes for gf and no nut options. What’s the difference between a melt and a grilled cheese anyway, you might ask. Well, grilled cheese is bread, some spread, and cheese. A melt is anything that has another item added to it. If you add things like spinach, mushrooms, and tomatoes, it’s a melt. If you add avocados, it’s a melt. You get the idea. If you add anything other than bread, vegan cheese, and some kind of flavor-enhancing spread, a vegan grilled cheese turns into a melt. 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: Vegan Spinach & Mozzarella Cheese MeltsThe post Vegan Spinach & Mozzarella Cheese Melts appeared first on Vegan Richa.

Vegan Cheese Sauce (No Nuts!)

May 18 2021 VegKitchen 

Looking for a nut-free Vegan Cheese Sauce? This creamy cheese sauce is delicious poured over roasted veggies, tofu, and more!  This simple Vegan Cheese Sauce is super versatile. If you are looking for a vegan cheese sauce with no nuts, this sauce is for you. Pour this sauce over pasta, pizza, tacos, and more! This... Read More The post Vegan Cheese Sauce (No Nuts!) appeared first on VegKitchen.

Vegan Chicken Nuggets

May 11 2021 Oh My Veggies 

These Vegan Chicken Nuggets make a great quick lunch or dinner. Theyre extra crispy on the outside and taste great dipped in any of your favorite sauces. Our Vegan Chicken Nuggets are actually cauliflower florets that are seasoned and dredged in breadcrumbs. Even non-vegans will gobble up these flavorful cauliflower nuggets.  Cauliflower is so versatile...Read More


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