savory - vegetarian recipes

savory vegetarian recipes

Glutenfree Lemon Blueberry Waffles

13:07 Vegan Richa 

Glutenfree Lemon Blueberry WafflesThese easy vegan gluten-free Lemon Blueberry Waffles are crispy on the outside, light and fluffy on the inside and perfect for brunch or breakfast! Super simple to make in one bowl. Lemons and Blueberries – the best combination ever and especially in waffles! These gluten-free lemon blueberry waffles are my latest obsession. The lemon zest adds a nice lemony, refreshing, mouth-watering flavor, while the fresh blueberries add little fruity bursts of sweetness. Kids and adults alike will love these vegan waffles! And yes, you can FREEZE these gluten-free waffles so you will have them ready every time youre craving them! I used a mix of almond flour, oat flour and potato starch and find this yields at waffles just how we love them: cripsy on the outside and light and fluffy on the inside. MORE VEGAN BREAKFAST OPTIONS - Vegan One Bowl Waffles  - Carrot Cake Pancakes - Cinnamon Streusel Pancakes - Samoa Cookie Pancakes - Tiramisu Pancakes - Pizza waffles - Chickpea flour veggie waffles  Continue reading: Glutenfree Lemon Blueberry WafflesThe post Glutenfree Lemon Blueberry Waffles 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

20 Savory Vegan Breakfast Ideas

July 15 2021 VegKitchen 

Breakfast is the most important meal of the day, but it can be easy to fall into a rut. Additionally, most breakfast foods are very sweet. Whether you are looking to switch up your breakfast routine or want to reduce your sugar intake, these 20 savory vegan breakfast recipes will be the breakfast boost you... Read More The post 20 Savory Vegan Breakfast Ideas appeared first on VegKitchen.

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.

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.

Gluten-free Vegan Quinoa Bread Rolls

April 21 2021 VegKitchen 

These gluten-free vegan quinoa bread rolls make a great snack, or side dish for a hearty bowl of soup. Savory, on the crumblier side, and full of flavor, they practically melt in your mouth. Oil-free and easy to make.  If youre like me and prefer homely, freshly-baked and tailored to your preferences bread creations, these... Read More The post Gluten-free Vegan Quinoa Bread Rolls appeared first on VegKitchen.

Massaged Kale Salad with Orange-Miso Dressing

April 19 2021 VegKitchen 

This massaged kale salad is packed with healthy greens, protein rich black beans, hearty rice, and fresh veggies. All topped with a savory and sweet orange-miso dressing. It makes for a healthy lunch, side, or a deliciously light weeknight meal. I love taking salads to the next level. Because no one likes a boring salad,... Read More The post Massaged Kale Salad with Orange-Miso Dressing appeared first on VegKitchen.

Sausage Oatmeal Pancakes

April 17 2021 Isa Chandra Moskowitz 

Sausage Oatmeal Pancakes Makes 6 big pancakes Some recipes make you question everything you thought you knew. Who am I? How did I get here? Is it a good place to be? The answer seems simple. I love pancakes. I love oatmeal. I love vegan sausages. But combining a million good things doesnt always mean you will end up with a good thing. I mean, I love oil and I love water but you know the rest. So I fucked around and found out. And I am here to tell you: combining all these things leads to an even better thing. Pancakes that are savory, with a fluffy yet hearty texture. The most filling delicious breakfast! A steady stream of maple syrup poured over the top doesnt hurt one bit. I also sprinkled with a little flake sea salt to up that sweet and salty combo. Without further ado, Oatmeal Sausage Pancakes. Your new favorite breakfast. Recipe notes: ~I do have a recipe for homemade breakfast sausages but Im not giving it to you yet. I would recommend either Field Roast Maple Breakfast Links or Beyond Sausage. Field roast is a little more on the sweet side so whatever floats your boat! ~ I have a lot of pancake tips all over the site, but Im not sure Ive ever written this one: If your pancakes arent cooking through, try covering them while cooking. ~ I love cooking pancakes in refined coconut oil! So buttery and yum. But you can cook in oil or vegan butter as well. I recommend Miyoko’s Butter for topping them, too. Ingredients 7 oz vegan sausages 1 1/­­4 cups all-purpose flour  1/­­2 cup quick cooking rolled oats  2 1/­­4 teaspoons baking powder 1/­­4 teaspoon salt  1 1/­­2 cups unsweetened soymilk (or fave vegan milk) 1/­­4 cup unsweetened applesauce 1 tablespoon safflower (or any mild vegetable oil) 1 tablespoon sugar  1/­­2 teaspoon vanilla Refined coconut oil for cooking Directions Refined coconut oil for cooking  In a non-stick pan over medium heat, cook the sausages in a little oil. Once cooked, set them aside to cool completely. When they are cool enough to handle, tear them into tiny pieces. No need to wash the pan, you will be using it for pancakes in a bit and the sausage oil will taste good! Pop them in the freezer to cool completely while you make the pancake batter. Combine flour, oats, baking powder and salt in a mixing bowl. Make a well in the center and add milk, applesauce, oil, sugar and vanilla.  Use a rubber spatula to stir the wet a bit to combine, then incorporate it with the dry, mixing just until everything is moistened. Fold cool, crumbled sausages into the batter. Let batter rest 10 minutes.  Preheat pan over medium heat. Melt coconut oil for each pancake. Scoop a scant 1/­­2 cup into the pan and cook until bubbly, then cover with a lid for another minute or two so it cooks through. Flip and cook on the other side till lightly brown. Proceed with the rest of the pancakes! When serving, sprinkle with flake sea salt after pouring the syrup if you love sweet and salty. I also threw on some maple butter, yum.

Pepita Dill Havarti

March 12 2021 Isa Chandra Moskowitz 

Pepita Dill Havarti Makes about a pound, I think Pepitas have long been my vegan secret weapon. I use them to make cream sauces, to thicken soups and to turn into crumbly parmesan. But heres the dilemma. Theyre green! And kinda no matter what you do, they always lend a pale green hue. So sometimes thats a little bit of a turn off in a cheese base. But, on the other hand, they make such amazing tasting cheese! So I turned to a cheese that was already a little green from herbs: dill havarti. A semi-hard cheese that slices beautifully with a little crumble. Pepitas dont get as creamy as cashew, they have a little texture left even when vitamixed like mad. But that texture actually works in many cheeses. The flavor has a ripeness to it, which you want, and its the perfect backdrop for fresh dill and bright flashes of caraway. It really tastes like a slice of springtime in the forest.  I think this cheese is best kept savory, to be enjoyed in sandwiches and the like. But if you had to twist my arm to make a fruit and cheese plate, I might suggest fresh strawberries for the daring palette. Otherwise, I mean, no one will kick you out of bed for eating this cheese straight up with crackers! Oh and I guess I should mention, this recipe is nut-free. So to everyone who yells at me for using cashews all the time, I forgive you. Gluten and soy-free, too, while we are at it. But really I made it cuz its yummy. Recipe notes: ~ Carrageenan is easy to use! Its a thickener but it also sets. And another wonderful thing about it is that even if you melt it, it sets again. Like what? So if you arent familiar with it, just go for it and get some online because its a really wonderful ingredient that isnt as finicky as, say, agar agar. It sets fast, so make sure you get it from the cheese into the mold immediately or it will set in the pot. ~ You can use any smooth vessel as a mold that can hold 3 cups of liquid. I use a round pyrex. But, you know, use the shape youve got! Silicon molds work great, too. Anything relatively non-stick.  ~ This does melt, but not like really melty melty. I did try it in a grilled cheese and it got soft and tasted good but it still held its shape for the most part. I think if it was grated it would melt even more.  ~ The flavor gets even better over time! Try it two days after making and you will see a big difference. The flavors marry and settle down a bit while also intensifying I don’t know it’s magic. Ingredients 1 1/­­2 cups raw pepitas 1 1/­­2 cup filtered water 2 tablespoons nutritional yeast 2 teaspoons apple cider vinegar 2 tablespoons safflower oil (or any mild tasting oil) 1 1/­­2 teaspoons salt  2 1/­­2 teaspoons kappa carrageenan 1/­­3 cup fresh chopped dill 1 1/­­2 teaspoons caraway seeds Directions Boil pepitas to soften. Place pepitas in a saucepan and cover with water. Bring to boil then simmer 30 minutes. Cool completely and drain.   Blend cooled pepitas, water, nutritional yeast, vinegar, oil and salt until smooth. This could take around 3 minutes, even with a vitamix, so give the motor a rest every once in awhile. If using a regular blender it could take 7 to 10 minutes. The blender will heat everything, so let the mixture cool a bit just so that its not warm to the touch, that way the carrageenan doesnt activate yet. Place in fridge to cool if you like. Then add the carrageenan and blend 20 more seconds.  In a sauce pan over low heat, cook for 8 to 10 minutes, whisking constantly. Alternate between a whisk and a rubber spatula to make sure you scrape the sides of the pot. It will get thick and begin pulling away from the sides. Youll know its done because its thick and holding its shape as you stir it.  Fold in caraway and dill. Pour into mold immediately and smooth the top with a spatula. Cool 30 minutes at room temp. Cover and refrigerate for at least 4 hours to set completely. Invert onto a cutting board and go wild. It tastes best the next day, and even better the day after that!

Everything Bagel Crackers – 4 Ingredients only

March 11 2021 Vegan Richa 

Everything Bagel Crackers – 4 Ingredients onlyIf you are a fan of  Trader Joes famous Everything Bagel Seasoning, you are going to love these vegan Everything Bagel Crackers! Made with 4 ingredients only! A great snack served with hummus, or any soup! If you are a fan of Everything Bagels and love Trader Joes famous Everything Bagel Seasoning, you are going to love todays easy vegan Everything Bagel Crackers recipe. If you havent tried making your own crackers, you need to start! It’s a super rewarding little weekend project. I decided to add the famous Everything But The Bagel Sesame Seasoning to take these crackers to the next level. And I have to say, these are a winner! Now dont be intimidated by making crackers from scratch  - these are super simple to make. The base of this bagel recipe is just four ingredients. Flour, water, salt and oil – all mixed in a bowl. To make these special we add Evertyhing Bagel Seasoning. To get them rolled out nice and thin, we place the dough on a piece of parchment paper and cover with another piece of parchment paper. It helps to pat down the dough a little before starting to roll the dough. Roll until the dough is about 1-2 mm thick. What is Bagel Seasoning anyways? Everything Bagel Seasoning is basically the topping of an Everything Bagel. These days, you see it on everything – not only baked goods like vegan bagels but also for everything bagel tofu,  cheese balls, vegan scrambled eggs, hummus, avocado toast you name it –  and for a good reason. It adds the perfect salty, nutty, crunchy finishing touch to every dish. Here are the ingredients you will need for making Everything Bagel Seasoning from scratch: - Poppy Seeds - Sesame Seeds - Black Sesame Seeds - Minced Dried Garlic - Minced Dried Onion - Flaked Sea Salt Mix 2 tbsp. poppy seeds with 1 tbsp. each of white and black sesame seeds and add each 1 1/­­2 tbsp or dried minced garlic and dried onion flakes as well as 1 1/­­2 tsp flaked sea salt Apart from making Everything Bagel crackers you can use the seasoning for making pita chips or vegan bagels or sprinkle on top of avocado toast. MORE VEGAN CRACKERS RECIPES: - Chickpea Fennel Crackers - Cumin Spiced Crackers - Semolina Crackers - Gluten-free Rice Crackers Continue reading: Everything Bagel Crackers – 4 Ingredients onlyThe post Everything Bagel Crackers – 4 Ingredients only appeared first on Vegan Richa.

Fennel and Lentil Soup with Gremolata

February 17 2021 Golubka Kitchen 

Fennel and Lentil Soup with Gremolata I love fennel, always, but especially during this time of year, when cravings for spring start coming on strong. Fennel’s one-of-a-kind anise flavor, brightness, and crunch really hit the spot, while I dream of verdant spring produce. It’s also citrus season, and simple mandolined fennel and blood orange salads are a favorite (something like this salad, plus segmented or sliced orange, and often without the beans). Fennel is delicious cooked, too – caramelized sauteed fennel, fennel gratin, etc. We also love it in soups, and this week’s recipe is a super simple lentil soup, centered around fennel. We use fennel seeds and bulbs in the soup, and even include the greens from the fennel tops in gremolata, for topping the soup. When it comes to very simple dishes like this one, it’s all about the accompaniments, which is where the gremolata comes in. It’s a condiment kind of similar to Italian salsa verde but without oil, made with just chopped parsley, garlic, and lemon zest. It’s delicious spooned over pretty much any savory fare. That, plus maybe some good, crusty bread, and you’re in for a very cozy meal with this soup. Hope you’ll give it a try! P.S. We just revived our Youtube Channel! Come and stay for simple, seasonal, plant-based cooking and other fun kitchen activities. Our very first video back happens to show you exactly how to make an orange and fennel salad, in case you’re as obsessed with fennel as we are. Fennel and Lentil Soup with Gremolata   Print Serves: 4-6 Ingredients 1 tablespoon fennel seeds 1 large or 2 medium fennel bulbs olive oil sea salt 1 yellow onion, diced small 1 medium carrot, diced small 1 celery stalk, diced small 6 garlic cloves, minced, divided freshly ground black pepper 1 cup brown or French lentils, rinsed 2 bay leaves zest and juice from 1 lemon leaves from 1 small bunch parsley, finely chopped Instructions Toast the fennel seeds in a dry skillet on medium high heat until fragrant, 30 seconds to 1 minute. Watch closely so as not to burn. Let cool slightly and grind the seeds in a mortar and pestle, spice grinder, or a dedicated coffee grinder. Cut the stalks off the fennel, pick off the tender fronds and set them aside for later. Discard the stalks or save to use for vegetable broth or even for juicing. Cut the fennel into wedges. Heat a soup pot over medium heat and add enough oil to generously coat the bottom. Add the fennel wedges and sprinkle them with salt. Let the fennel caramelize and brown for 3-4 minutes, until the undersides are golden, then flip and repeat on the other side. Transfer the fennel to a plate or bowl for now. Add the onion, carrot, and celery to the pot, along with a pinch of salt. Saute over medium low heat, until the vegetables are soft but not browned, about 10-15 minutes. Add about 5 garlic cloves worth of minced garlic (saving 1 minced clove for the gremolata), ground fennel seeds, and black pepper to taste, stir around until fragrant, about 30 seconds. Add the fennel wedges, lentils, bay leaves, 6 cups of water, and more salt to taste. Bring to a simmer and simmer, covered, until the lentils and fennel are tender. Brown lentils usually cook in 15-20 minutes, while French lentils take a bit longer, 20-25 minutes. No matter which lentils youre using, start tasting them at 15 minutes to keep them from getting mushy. Once the soup is done, turn off the heat and add the lemon juice. Discard the bay leaves. Taste for salt and pepper, and adjust if needed. While the soup is cooking, make the gremolata. Finely chop the tender fronds reserved from the fennel. In a small bowl, combine the fennel fronds, lemon zest, parsley, and the remaining minced garlic (1 clove). Mix to combine. Serve the soup warm, garnished with the gremolata. 3.5.3226 The post Fennel and Lentil Soup with Gremolata appeared first on Golubka Kitchen.

Grilled Tofu Skewers

February 7 2021 VegKitchen 

Grilled Tofu Skewers Give these Grilled Tofu Skewers a try for dinner tonight. This recipe is made of Grilled tofu that is marinated and paired with vegetables. Serve up these tofu kebabs for lunch, dinner, or even as a party appetizer for entertaining guests.  A homemade marinade will bring such incredible flavor to the tofu in this dish. When you pair the marinated tofu with the zucchini, peaches, and red onions, you get the perfect sweet and savory recipe.  If you are a fan of firm tofu, here is a creative way to use it up! Toss it on the grill and let it crisp up to perfection.  This Grilled Tofu Skewers Recipe Is … Vegetarian  Gluten-Free  Vegan  A Great Grilling Recipe for Summer and Spring  Nut-Free  30-Minute Dinner Idea  How to Make Grilled Tofu Skewers  The first thing you will want to do is create your marinade. Add the marinade ingredients in a bowl or sealable bag and mix well. If using wooden bamboo skewers, soak them in water. Drain the tofu and pat it dry. Try to get out as much liquid as possible by pressing on it. Cut your tofu into cubes, and toss it in with the marinade. Then […] The post Grilled Tofu Skewers appeared first on VegKitchen.

Savory Chickpea Flour Waffles – Pakora Waffles

February 2 2021 Vegan Richa 

Savory Chickpea Flour Waffles – Pakora WafflesPakora Waffles! Chickpea Flour Waffles are a fun savory vegan breakfast treat or snack! Pakora’s are a staple at most Indian restaurants and now you can have them for breakfast – unfried! Gluten-free too! So it was definitely time for me to come up with another creative savory use for a waffle iron. Enter Pakora Waffles. What are Pakoras? Pakora is a spiced fritter originating from the Indian subcontinent, often sold by street vendors and consisting of vegetables such as potatoes and onions, coated in spiced gram flour and then deep-fried. These waffles are a fun play on the popular Indian snack. Light crispy waffles made with chickpea flour with plenty of veggie goodness and spices in them! Is gram flour the same as chickpea flour? Besan (gram flour) and Chickpea flour are not the same! Besan or gram flour is a flour of chana dal or split brown chickpeas. Chickpea flour or garbanzo flour is ground up white chickpeas. Similar flavors, but not the same flour. Besan is Brown Chickpea flour, is finer and milder flavor. Garbanzo bean flour (white Chickpea flour) is coarse, dryer, more bitter flavored and needs more moisture. Read this blog post for differences and where to use which flour. MORE CHICKPEA FLOUR RECIPES - Chickpea flour tofu  - firmer and sturdier with chickpea flour - Omelet with Chickpea flour  - Chickpea flour frittata - no soy - Socca is better with chickpea flour. - My Gluten-free Naan is better with chickpea flour - Breakfast Scramble with Chickpea Flour - Gluten-free flatbread - Cheese slices! no nuts. Continue reading: Savory Chickpea Flour Waffles – Pakora WafflesThe post Savory Chickpea Flour Waffles – Pakora Waffles appeared first on Vegan Richa.

Apple Pie Baked Oatmeal

January 23 2021 Vegan Richa 

Apple Pie Baked OatmealThis Vegan Apple Pie Baked Oatmeal features a layer of baked oatmeal with crunchy nuts, chia seeds, and warming spices topped with delicious homemade apple pie filling.  Plenty of cinnamon and some maple syrup for sweetness make this baked oatmeal perfect for a cozy morning. Vegan Glutenfree, can be made without Nuts. Apple Pie meets Baked Oatmeal!  A warm, comforting way to start the day, especially served warm topped with a dollop of vegan yogurt or coconut whip and paired with a hot cup of fresh-brewed coffee.  A nice change from your regular bowl of oatmeal. Its so satisfying to eat a slice of baked oatmeal – hearty enough to be breakfast all on its own but is also a delightful afternoon snack and a perfect addition to any brunch spread. Im all about those dessert-for-breakfast creations these days. Have you checked out my Banana Bread Baked Oatmeal? AndCarrot Cake Baked Oatmeal! So delicious! The texture of the baked oatmeal is like moist oat bars witb all the flavor from the spices and texture from nuts and seeds! The best thing about this recipe? The aroma of the vegan apple pie baked oatmeal wafting through your house as it bakes – it is absolutely heavenly! This vegan apple pie baked oatmeal has the warm cinnamon-scented apple pie filling goodness of your favorite Thanksgiving dessert, but instead of a pie crust, it is served on wholesome baked oatmeal. The oatmeal bake is made with rolled oats, pecans, coconut and sweetened only with maple syrup. This vegan oatmeal bake recipe is filled with fiber to keep you full until lunch. MORE OATMEAL OPTIONS - Banana Bread Baked Oatmeal GF - Peanut butter and Jelly Baked Oatmeal. GF - Pumpkin Baked Oatmeal No Oil GF - Carrot Cake Baked Oatmeal GF - Samoa Cookie Overnight Oats with date caramel GF - Golden Steel cut Oats GF - Savory Spiced Oats Hash GF Apple pie anything just brings joy and I was so excited to turn this All American dessert into a healthy wholesome breakfast recipe.Continue reading: Apple Pie Baked OatmealThe post Apple Pie Baked Oatmeal appeared first on Vegan Richa.

Vegan Mushroom Pepper Tostadillas – Tostadas meet Quesadilla

June 19 2021 Vegan Richa 

Vegan Mushroom Pepper Tostadillas – Tostadas meet QuesadillaTostada meets quesadilla in these Mexican vegan mushroom pepper tostadillas ! Tortillas baked in the oven until crunchy then filled with a spicy mushroom & bell pepper mix and cheese and baked again to reach crispy melty cheesy vegan tostada perfection. If a Mexican version of a veggie and cheese sandwich sounds like your thing you will love these vegan mushroom tostadillas! They are like a quesadilla but baked instead of pan-fried – so more like a tostada. But I’ll explain the difference in a second and just call these tostadillas for now. Some might know these under Mexican Pizzas. You can call them whatever you want as long as you try them because these are delish. Admittedly, they are messy to eat! So not the best thing to serve for a first date - but every bite is a heavenly combination of crunchy – toasty and savory- cheesy that will make you fall in love with these double-decker vegan tostadas! What are tostadas? Tostada is Spanish and means toastedso tostada can refer to various Mexican /­­ Latinamerican dishes which are toasted or use a toasted ingredient. But to keep it simple - Mexican tostadas, (in diminutive also called Tostaditas) are typically wheat tortillas that are baked, deep-fried or toasted in a pan until crispy, then topped with whatever you like! Refried beans, grated cheese, chopped avocado and tomato, sliced lettuce, and salsa are the most common toppings. For this recipe, we adopt the tostada concept but make our vegan tostadas twice as delicious by adding a second layer of tortilla and cheese on top of the bottom layer and serving it with typical tostadas toppings. So a cross between quesadilla and tostadas. MORE QUICK Quesadillas and Sandwich VEGAN DINNER FIXES TO TRY - Vegan Mushroom Quesadillas - 10 Minute Taco Spiced White Bean Pepper jack quesadillas - Grilled Cauliflower Cheddar Pesto Zucchini Sandwich - Black Bean Sweet Potato Chimichurri Quesadilla - Grilled Red Pepper Hummus Roasted Sweet Potato Sandwich - Grilled Buffalo Millet and Ranch Sandwich - Roasted Veggie Sandwich Continue reading: Vegan Mushroom Pepper Tostadillas – Tostadas meet QuesadillaThe post Vegan Mushroom Pepper Tostadillas – Tostadas meet Quesadilla appeared first on Vegan Richa.

Sweet Potato Chaat (Shakarkandi)

April 23 2021 Manjula's kitchen 

Sweet Potato Chaat (Shakarkandi) (adsbygoogle = window.adsbygoogle || []).push({}); Print Sweet Potato Chaat, Shakarkandi .wprm-recipe-rating .wprm-rating-star.wprm-rating-star-full svg * { fill: #343434; } I have been wanting to make a sweet potato chaat (Shakarkandi Chaat) for some time now. It's a savory and flavorful chaat, which also happens to be a very popular Delhi street food. I have tried to make this recipe many times but never quite perfected it! Last weekend I had the honor of being a guest judge for a cooking contest which was conducted virtually over Zoom! The contest was for the best air fryer recipe. The winner of this contest, Rashmi Sabjur, happened to make an eggplant chaat. While she was discussing her creative recipe, I got the idea of making a sweet potato chaat in the air fryer. Many people ask me how I am inspired to come up with new recipes…well the answer is people like Rashmi, and of course you all, my viewers! Traditionally, sweet potatoes are cooked over coal, cut into small pieces, and drizzled with lemon juice and spices to make it delicious and flavorful. This spicy chaat is also had a nice crunch. Try this recipe out soon! A special thank you to Rashmi for inspiring me to perfect sweet potato chaat! This recipe is also vegan. This recipe will serve 6. Course Appetizer Cuisine Indian Prep Time 10 minutes Cook Time 25 minutes Total Time 35 minutes Servings 6 people EquipmentCuisinart TOA-60 Convection Toaster Oven Airfryer Reynolds Kitchens Pop-Up Parchment Paper Sheets Ingredients1 large sweet potato sliced in thick rounds For Batter1 1/­­2 Tbsp all purpose flour plain flour, maida 1 1/­­2 Tbsp corn starch corn flour or arrowroot powder 1/­­2 tsp salt 1/­­4 tsp black pepper 1/­­3 cup water approx Oil spray For Breadcrumbs 1/­­2 cup bread crumb plain unflavored 1/­­2 salt 1/­­4 black pepper For Garnishing 1/­­4 cup whipped yogurt 2 Tbsp hari cilantro chutney 1/­­4 cup tamarind chutney For Garnishing (optional)lemon juice sprinkle over chaat chaat masala powder green chili finely chopped ginger finely chopped InstructionsUse a large, sweet potato. Wash and peel and slice them in rounds of about 1/­­4 inch thick. Keep aside. In a bowl take breadcrumbs, add 1/­­2 tsp salt and 1/­­4 tsp black pepper, and mix it all well. In another bowl mix all-purpose flour, corn starch, 1/­­2 tsp salt, and 1/­­4 tsp black pepper. Add the water slowly and make it into a thick batter. I used about 1/­­3 cup of water. I am using parchment paper over air fryer baking tray oil the parchment paper. Coat both sides of a sweet potato slice in the flour batter and then in the breadcrumb mixture. Shake off any excess breading and transfer the sweet potato slices to an airfryer baking sheet. Repeat with the remaining sweet potato slices. Spray the slices with oil. Bake in air fryer for 10 minutes (on 325-degree Fahrenheit). Then turn the sweet potato slices and bake it again for 10 minutes. Maybe you will have to adjust the time and temperature according to your air fryer. The sweet potatoes will have a nice crunch. You may serve them hot or at room temperature with your favorite garnishing. I prefer with yogurt and chutney. NotesServing Suggestions Sweet potatoes have nice crunch, my favorite way to serve this chaat, is to drizzle with yogurt, little cilantro chutney and top it with tamarind chutney if you like hot and spicy sprinkle with finely chopped green chilies and ginger. I have done cilantro chutney and tamarind chutney recipes earlier; you can find these recipes on my website. You will also enjoy some of these vegan and gluten free recipes: Zucchini Lentil Pakoras, Vegan Rice Kheer (Payasam), Apple Banana Pakora, Bhajia, Fritters, Methi Bajra Paratha (Millet Bread) The post Sweet Potato Chaat (Shakarkandi) appeared first on Manjula's Kitchen.

30-Minute Pecan Bread

April 21 2021 Oh My Veggies 

This easy pecan bread is subtly spiced with cinnamon and nutmeg, then baked to a golden perfection. And its simple to throw together in just 30 minutes. Who doesnt love bread?! I definitely do, both in its sweet and savory varieties. I first made this bread as a random experiment in the kitchen when I...Read More

Vegan Tofu Eggs in Purgatory

April 18 2021 Vegan Richa 

Vegan Tofu Eggs in PurgatoryChange up your morning routine with this vegan eggs in purgatory recipe. Quick homemade tofu eggs simmered up in a fiery, garlicky, chunky tomato sauce! Serve with crusty bread for an amazing savory brunch or breakfast. Eggs in purgatory – the epitome of effortless meet delicious. Just like the non-vegan version, this Vegan Eggs in purgatory is indeed exquisitely easy to make. Homemade tofu eggs cooked in a rich garlicky tomato sauce – breakfast does not get better than this! And dont forget to grab some nice crusty slice of bread to dunk into it. Why is this dish called eggs in purgatory? The history of this recipe is rather unknown. The name apparently originates from catholicism, with the baked eggs representing souls and the tomato sauce surrounding them representing Purgatory. Alrighty. Whatever the history, it has become a brunch staple and this egg-less version made with tofu eggs might just be your new favorite savory breakfast. Is Shakshuka the same as eggs in purgatory? Not quite. Shakshuka is North African and Arab while eggs in Purgatory are the Italian cousin. Both recipes feature a flavorful slow-cooked  tomato sauce and softly cooked eggs (or in this case, tofu eggs) but the seasonings are different. Shakshuka uses turmeric, cumin and coriander to scent the tomato stew. The Italian version is all about that good olive oil and that garlic, along with a little basil and red-pepper flakes. Just like shakshuka, these vegan eggs in purgatory can be served for breakfast, or a savory brunch or a light lunch or dinner!  Really, whenever you are in a hurry to get a satisfying, full-flavored dish on the table quickly. MORE SAVORY BREAKFAST OPTIONS - Tofu Scramble Wrap. - Savory Oats Hash - Chickpea Chilaquiles - Tofu- Bhurji (Indian Scramble) - Sweet Potato Hash  - Lentil Frittata - Sprouted Lentil Avocado Toast Continue reading: Vegan Tofu Eggs in PurgatoryThe post Vegan Tofu Eggs in Purgatory appeared first on Vegan Richa.

Potato Quinoa Waffles ( Aloo Tikki Waffles)

April 15 2021 Vegan Richa 

Potato Quinoa Waffles ( Aloo Tikki Waffles)These easy Indian Spiced Vegan Potato Quinoa Waffles are inspired by my favorite Indian potato snack, Aloo Tikki! The quinoa adds nutrition and texture making them a savory brunch treat that is wonderfully filling! Vegan Gluten-free Nutfree Soyfree I love me a good waffles recipe! No better self-care activity than digging into a pile of hot crispy waffles topped with all kinds of nuts and drizzles. But recently, I’ve been on a savory kick, and YES luckily the waffle maker is an excellent tool for not only making delicious sweet dessert waffles but it can be used for delicious savory snacks too. Like these incredible Potato Quinoa Waffles. They are crispy on the outside and taste a bit like potato pancakes but we also add some cooked quinoa to these, so they are more filling and nutritious! And would you just look at that crisp, golden crust that only a piping hot waffle maker creates? Gorgeous! I also call them Aloo Tikki Waffles – Aloo Tikki are Indian Potato Patties served as a snack and while there is no quinoa added to Indian potato patties, we do sneak in all those gorgeous Indian spices like cumin, green chiles, ginger and coriander. Also try my Pizza Waffles and Chickpea flour veggie waffles for savory spins Now, most quinoa waffles are made using quinoa flour. These are made using quinoa which we cook along with the potatoes!  Of course, if you happen to have leftover cooked quinoa and potatoes, you can use those! MORE VEGAN BREAKFAST OPTIONS - Carrot Cake Pancakes - Cinnamon Streusel Pancakes - Tiramisu Pancakes - Breakfast Burrito - Chickpea Flour Frittata - Savory Oats Hash - Chickpea Chilaquiles - Sweet Potato Hash  Continue reading: Potato Quinoa Waffles ( Aloo Tikki Waffles)The post Potato Quinoa Waffles ( Aloo Tikki Waffles) appeared first on Vegan Richa.

Springtime & Holi!

March 11 2021 Manjula's kitchen 

Springtime & Holi! I am very excited about the weather becoming warmer and Spring’s arrival.  With this also comes Holi, one of my favorite festivals! Holi is the festival of colors and will be celebrated on March 28th. I am beginning my preparations as we speak! The house will soon be full of sweet aromas to indicate Holi is coming. Of course, this also allows me to spend more time in my favorite place at my home - the kitchen! I love the spirit of the holidays! The holidays bring back a lot of fun memories from my childhood. As a young child, I can vividly remember the whole neighborhood filled with excitement as the delicious aromas of Holi wafted throughout the neighborhood. Of course, we loved to “play” Holi, throwing brightly colored powders at each other to celebrate! I can remember my mother also being very excited about Holi.  She loved to prepare a variety of finger foods because it was easy to share with friends and neighbors. I am planning to make sweet and savory snacks that can last until it is Holi. This year, celebrating Holi will be different because we still need to socially distance ourselves, even though most of our friends are fully vaccinated.  Despite this, I am still excited to spend time with friends and family! Here are a few of the dishes I plan on preparing to celebrate Holi:  Gujia, Besan Ka Ladoo, Meethi matries, Crispy Shakarpara (Almond Biscuit), Besan Sev, Apple Coconut Barfi.  For a cold refreshing beverage, I plan on making Thandai (a special drink traditionally made for Holi). Spring is almost here, and we have a lot to be thankful for!  Enjoy! The post Springtime & Holi! appeared first on Manjula's Kitchen.

Eggs Benedict Casserole – Vegan Breakfast Casserole

February 25 2021 Vegan Richa 

Eggs Benedict Casserole – Vegan Breakfast CasseroleThis Vegan Egg Casserole is loaded with veggie goodness baked in one pan along with vegan “egg” made from blended tofu. Mushrooms add a touch of earthy flavor and satisfying savoriness to this vegan breakfast casserole. Serve with a quick vegan hollandaise. Who doesn’t love a breakfast casserole? Savory casseroles and one-pan dishes like this Vegan Eggs Benedict Casserole are the queens of any brunch buffet or potluck. Quick, delicious and the clean-up is easy. But wait? Is it even possible to make a vegan breakfast casserole? Let me tell you, with the help of some of the vegan fun foods like tofu, the answer is yes, you can! This vegan egg casserole recipe features some typical breakfast ingredients like toast, onions, mushrooms, and vegan “eggs” made from a blended tofu mixture. To add an egg benedict spin on this, I served this up with a quick vegan hollandaise sauce but you can also use vegan cashew cheese sauce or a drizzle of hot sauce. Who could say no to all that?!? I guarantee that everyone at the table will be happy. Serve up this Vegan Breakfast Casserole to a hungry crowd and freeze the leftovers (should there be any) for a quick savory breakfast! An easy breakfast everyone can enjoy! What I love most about this recipe is how customizable it is! You can add vegan sausage, any veggies you like and even a drizzle of hot sauce, if that’s your jam. MORE SAVORY BREAKFAST OPTIONS - Tofu Scramble Wrap. - Savory Oats Hash - Chickpea Chilaquiles - Tofu- Bhurji (Indian Scramble) - Sweet Potato Hash  - Lentil Frittata - Sprouted Lentil Avocado Toast Continue reading: Eggs Benedict Casserole – Vegan Breakfast CasseroleThe post Eggs Benedict Casserole – Vegan Breakfast Casserole appeared first on Vegan Richa.

Vegan Lentil, Apple & Pecan Stuffed Butternut Squash

February 12 2021 Vegan Richa 

Vegan Lentil, Apple & Pecan Stuffed Butternut SquashVegan Stuffed Butternut Squash with Lentil & Apple filling is a hearty and satisfying plant-based main course for any winter dinner and makes for a showstopping holiday meal! Easy to make ahead of time! Even though it’s February already I am still craving all things squash and pumpkin! And trust me, you too will love this easy Stuffed Butternut Squash recipe all fall and winter long. It’s a tasty vegan and vegetarian main dish with a flavorful stuffing made of lentils, apples, onions and pecans. It’s seasoned with plenty of spices and herbs and baked inside a halved butternut squash making for a beautiful presentation. Obviously this is a great healthy vegan meal for Christmas, Thanksgiving but really any dinner that calls for an eye-catching main. I love me a hearty and meaty main dish that is meat-free (obviously). And this lentil stuffed butternut squash is a great way to show your family and friends that plant-based recipes can be incredibly satisfying. Nobody’s gonna leave the table hungry here and we don’t compromise on flavor either. The apple, pecan and lentil filling is wonderfully savory and packed with such incredible flavor thanks to fennel seeds, sage, thyme and rosemary. Thanks to the brown lentils, the filling honestly tastes and feels a bit meaty, and sausagey which is crazy because theres not even any meat substitute in it. More Vegan Butternut Squash recipes: - Vegan Butternut Squash Stuffed Shells - Butternut Squash Carbonara - Squash & Red Lentil Curry  More Vegan Fall & Winter recipes: - Jalape?o Cornbread chili Casserole  - Pumpkin Mac and cheese Bake  - Vegan Pumpkin Sage Biscuits - Easy Pumpkin Cornbread - Pumpkin Sage pasta with Crisp Sage Continue reading: Vegan Lentil, Apple & Pecan Stuffed Butternut SquashThe post Vegan Lentil, Apple & Pecan Stuffed Butternut Squash appeared first on Vegan Richa.

15 Vegan Game Day Recipes

February 5 2021 Vegan Richa 

15 Vegan Game Day Recipes15 Vegan Game Day recipes to make your game day or Super Bowl Sunday memorable, delicious, and cruelty-free!From appetizers, nachos, and dips to sweets, youll find everything you need to make vegan and omnivores alike dig in! It’s Game Day Season!  Whether youre a  die-hard American football fan, or simply a food fan that just enjoys the snacking part of watching the game or the Super Bowl, here are some delicious, mouthwatering vegan snacks, dips, and nibbles youll thoroughly enjoy. In this round-up, Ive got you covered for all your vegan snack needs. These are without a doubt, my fav plant-based shared appetizers and snacks. Ideal for any gathering but especially your Super Bowl Sunday party. And we don’t stop at nachos and burgers, because really, what is life without something sweet? Let’s allow both our sweet and savory taste buds equal playing time and serve up our salty snacks with a sweet homemade slushie or cooler! So dig in and make it a watch party worth remembering. Here are my favorite Vegan Game Day Recipes. Appetizers Vegan Nachos with Nut-free Nacho Cheese These Nachos come together in 30 minutes. Make the nut-free Nacho cheese sauce in 10 mins,spice up beans, prepare the toppings, layer and serve. TRY THIS RECIPE Vegan Firecracker Tofu Wings Sweet and Spicy Crispy Baked Firecracker Tofu Wings - an addictive vegan appetizer that will leave you wanting more. This is a super easy and delicious Asian-inspired tofu recipe that's perfect for Game Day, parties, movie night, or any occasion that calls for crowd-pleasing snacks. TRY THIS RECIPE Vegan Mediterranean Nachos with Shawarma Chickpeas, Tzatziki, Pita Bread Mediterranean Nachos with Shawarma Spiced Chickpeas, Tzatziki, Olives, Cucumber, warm toasted Pita bread. Great Appetizer for parties or potluck. Vegan Nutfree Recipe TRY THIS RECIPE Cajun Chickpea Fries with Cilantro Jalapeno Lime Cream Dip   You will love these pan-fried Cajun chickpea fries made from chickpea flour. They are golden crispy brown on the outside and creamy, tender and delicious on the inside. Serve with my vegan cilantro lime dip for a fun glutenfree appetizer or party snack. Vegan Glutenfree Soyfree Recipe TRY THIS RECIPE Continue reading: 15 Vegan Game Day RecipesThe post 15 Vegan Game Day Recipes appeared first on Vegan Richa.

French Onion Skillet Lasagna

January 28 2021 Vegan Richa 

French Onion Skillet LasagnaVegan French Onion Skillet Lasagna – that’s sweet and savory caramelized onion, spinach, and vegan bechamel cooked on the stove alongside lasagna sheet pasta! No baking required! An easy one-skillet dinner your family will love! Dinner tonight! This Vegan French Onion Skillet Lasagna is going to be a new fave for you! Im obsessed with one-pan meals like this French Onion Skillet Lasagna for their easy preparation and clean up. They make the perfect weeknight meal as this easy vegan pasta recipe is family-friendly, uses just 1 skillet, and is ready to eat in about 45 minutes! Reasons to love this vegan skillet lasagna: This meal is quicker than making a regular lasagna as we do not bake it but cook it in a skillet on the stovetop. No oven required and way fewer dishes to clean than with a traditional lasagna. Plus no layering needed which also cuts down on prep time. That pasta just goes in with all the other ingredients. It is still going to be a little labor of love. Think of french onion soup! You have to take the time to caramelize the onions properly – it takes about 25 minutes to get them where they should be. Its a rewarding little dinner project and best to do when you feel like spending some quality time in the kitchen. More vegan pasta recipes: - Cauliflower Alfredo Spinach Artichoke Lasagna. - Lasagna Bolognese - Lasagna Grilled Cheese. Nut-free Soy-free Vegan Recipe - Creamy Vegan Cajun Pasta - Spinach Artichoke Pasta Bake - Vegan Mushroom Fettucine Alfredo - Cajun Cauliflower Pasta  - Vegan Lemon Asparagus Pasta - Creamy Mushroom Spinacb Pasta  Creamy cheesy vegan white sauce and lots of caramelized onions, mushrooms and some spinach cooked on the stovetop alongside lasagna pasta sheets. Give.me.the.whole.pan. Right?Continue reading: French Onion Skillet LasagnaThe post French Onion Skillet Lasagna appeared first on Vegan Richa.

Vegan Pizza Waffles

January 19 2021 Vegan Richa 

Vegan Pizza WafflesVegan Pizza Waffles stuffed with bell peppers, mushrooms and mozzarella are a must-try for all pizza lovers and everyone craving pizza for breakfast! Perfectly cheesy yet light and crispy and with pizza sauce and favorite pizza toppings. Take your waffles game to the next level! I give you Pizza Waffles!! HELLO, crispy savory vegan waffles stuffed with Italian pizza topping classics like mushrooms, bell peppers and vegan mozzarella cheese. They are amazing straight from the waffle iron but I can also see them getting dipped into warm marinara. Look at these crispy golden edges! Breakfast for dinner has reached a whole new level. I mean, youve got everything you love in a pizza... The toppings, the cheese, and the crispy part of the dough – all compressed into one neat little package! Kids LOVE these pizza waffles and as there is no crust, I can almost guarantee you there will be no leftovers on those plates! These are also way less messy to eat  without all that cheese and sauce dripping all over the tablecloth. MORE VEGAN BREAKFAST OPTIONS - Breakfast Burrito - Chickpea Flour Frittata - Savory Oats Hash - Chickpea Chilaquiles - Sweet Potato Hash  Lets make these pizza waffles!Continue reading: Vegan Pizza WafflesThe post Vegan Pizza Waffles appeared first on Vegan Richa.


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