Ugly Vegan Kitchen

Savory Vegan Bread Pudding with Leeks and Rainbow Chard

Is bread pudding a side dish or a main course? Is it a casserole for breakfast, lunch or dinner? Basically, it is all of these things! I’ve eaten this savory vegan bread pudding recipe with leeks and rainbow chard for breakfast and enjoyed it with a salad for dinner. It would make a great addition…
Strawberry Spinach Pasta Salad with Poppy Seed Dressing

Often, I write down recipe ideas, and come back to them later. This month felt like a good time to circle back and look for inspiration. And there within all the scribbled notes was this little gem. What could be more delightful than an easy vegan recipe for strawberry spinach pasta salad with poppy seed…
Beet Risotto

This vegan beet risotto recipe is a delightful blend of elements of Slavic borscht and Italian risotto. It’s flavorful and delicious. And while beauty is never a high priority, I cannot deny how lovely magenta vegan beetroot risotto looks! As I’ve mentioned in other vegan risotto recipes, making risotto takes time and vigilance. It’s not…
Lemony Greek Wheat Berry Salad

This Greek-inspired, vegan Mediterranean wheat berry salad recipe is chewy from the wheat berries, crunchy from the orange pepper and cucumber, salty from the kalamata olives and vegan feta, satisfying from the chickpeas and possesses a flavorful lemon oregano vinaigrette that keeps you coming back for more! And best of all, this Mediterranean wheat berry…
Jerk Jackfruit

Putting this together could not be easier! You mix canola oil, spices, soy sauce, liquid smoke and shredded young jackfruit in a bowl, and then, grill it. Served with homemade mango salsa, this vegan jerk jackfruit recipe tastes awesome in tacos, inside a wrap or alongside Slow Cooker Kidney Beans and Coconut Brown Rice. It’s…
Smoky Lentil Sauerkraut Buns

While I put this vegan smoky lentil sauerkraut buns recipe together, I had a few things on my mind–kapustníky, pirozhki, and bierocks (or runzas). All are somewhat similar. And yet, they possess distinct differences, whether it’s their shapes, preparation (baked or fried), fillings, or even their size. Each proved to be quite inspirational. In the…
Vegan Potato Rolls

This is an easy vegan potato rolls recipe with all-purpose flour, turbinado sugar, dry active yeast, vegetable shortening and more. They’re moist, slightly sweet, and buttery. The smell as they bake in the oven… wow. And they’d make a great edition to your dinner table or holiday spread (Easter, Thanksgiving and more). This recipe makes…
Tempeh Sandwich with Mushrooms, Caramelized Onions and Artichokes

This is an easy vegan recipe for a grilled tempeh sandwich with mushrooms, caramelized onions and artichokes. It’s savory, gooey, toasted, and basically a showstopper. No shade on reubens (I love them too! I mean, sauerkraut!!), but this is yet another way to enjoy tempeh on a hot sandwich. And honestly, it shouldn’t be missed!…
Root Vegetable Soup with Fresh Herbs and Chickpeas

I’d like to think this recipe for vegan root vegetable soup with fresh herbs and chickpeas transitions nicely from winter to spring. It’s loaded with celeriac, parsnips, carrots and potatoes, but then, finished with copious amounts of fresh parsley, dill and chives. It’s light and brothy, but still satisfying. And that little bit of allspice?…
Chickpea Pizza Salad with Marinated Mushrooms and Black Olives

This vegan chickpea pizza salad recipe has it all—marinated mushrooms, black olives, pepperoncini, chopped tomatoes, herbs and spices. It’s everything I love about a good veggie slice, but sans crust. You can enjoy it any time of year. It holds up well, which makes it a terrific candidate for packed lunches and picnics. And it…
Marinated Mushrooms with Garlic, Fennel Seed, and Hungarian Paprika

This is an easy vegan marinated mushrooms recipe with red wine vinegar, olive oil, garlic, Hungarian sweet paprika, fennel seed, mustard powder and more. It’s savory, pickled shroom deliciousness. And it takes less than 20 minutes to put together. They’re terrific in salads, enjoyed on a charcuterie board, or eaten alone (or even one at…
Almond Apricot Muffins

This is an easy vegan almond apricot muffins recipe with cardamom, ginger, cinnamon, quick oats and more. I like that it uses dried fruit, because it transcends seasonality. You can enjoy them any time 💚 This recipe makes ~12 muffins. A few things… Discover other UVK recipes, like Vegan California Benedict with Portobello Mushroom, Lemon…
Wintry Three Bean Salad

After the holidays, I find myself on the prowl for something less rich to eat. I just know that I’ve eaten a lot of X, so now, I’m in the mood for Y. And that’s where this wintry vegan recipe for three bean salad with green beans, chickpeas, cannellini beans, fennel seed, thyme, citrus juice,…
Vegan Biscuits and Gravy

This is an easy vegan biscuits and gravy recipe with TVP “sausage”, blanched slivered almonds, raw cashews and more that’s perfect for breakfast or any time. The vegan breakfast gravy is oil and gluten free. And while I used store bought plant based biscuits, you could certainly use your favorite recipe. It’s everything I love…
Vegan Cheese Ball with Pecans and Cranberries

Inspired by Miyoko’s Creamery Roadhouse Cheddar Spread, I put together this vegan cheese ball recipe with cashews, coconut oil, nutritional yeast, miso, and covered it in chopped pecans and dried cranberries. Some of the ingredients are similar to the store bought variety, but I’ve also taken some liberties to infuse flavor and dress it up…
Tempeh Marinade with Garlic, Thyme, and Hungarian Paprika

This easy savory garlic thyme tempeh marinade recipe has reduced sodium soy sauce, stone ground mustard, Hungarian sweet paprika, and more. The first time I cooked up it up, we just ate it right out of the skillet. It never made it to our plates. But if you have more restraint that we did, this…
Carrot Kasha Pierogi

Recently, I came across an article about Zuza Zak, the author of the cookbook, Pierogi. In it, she discusses a Lublin pierogi filled with twaróg cheese, roasted buckwheat and sugar. It wasn’t the first time I’ve read about a kasha pierogi, but I was certainly intrigued! So, I did some thinking about what I would…
Lemon Tahini Farro Bowl with Broccoli, Mushrooms and Peppers

While I love ordering bowls in restaurants, I don’t always enjoy making them at home. It usually requires a lot of different ingredients, cooking techniques, and time. I admit, it’s probably the recipes I’m attracted to. But a few months ago, I had some fresh broccoli with no plan for how to use it. So,…
Kale and Cannellini Bean Soup

Inspired by Italian flavors, this is an easy vegan recipe for kale and cannellini bean soup with garlic, dry white wine, carrots, tomatoes, and more. The spices and dried herbs really make this brothy soup! It’s warming and comforting. And best of all, it takes about 30 minutes to prepare. This recipe makes 4 servings.…
Orangy Quinoa Salad with Cranberries, Pears and Pumpkin Seeds

Recently, I learned that you can cook quinoa in fruit juice. Who knew? Immediately, I was inspired to put together a vegan recipe for orange quinoa salad with cranberries, pears, spinach and toasted pumpkin seeds. It packs a lot of flavor and stores well. And it works well as a Thanksgiving dish, as a side,…
Semolina Porridge

While there isn’t much to the ingredients for this creamy vegan semolina porridge (or pudding) recipe, it does take a bit of technique to pull-off without lumps. The secrets are lots of whisking and staggering when you add the plant based milk. It comes together in about 2-3 minutes, and is ready for all kinds…
Seitan Fajitas

Inspired by the Tex-Mex classic, this vegan seitan fajitas recipe has bell peppers, onions, garlic, cumin, lime juice and more. They were an important part of my mom’s meal rotation in the late 80’s. These days, I break them out on occasion, but have changed the recipe up a bit. Whether you make them out…
Vegan Shopska Salad

Almost a year ago, I was listening to The Slavic Connexion interview with Dr. Mary Neuburger, Professor of History at the University of Texas at Austin and Director of the Center for Russian, East European, and Eurasian Studies (CREES). She discussed her book, Ingredients of Change: The History and Culture of Food in Modern Bulgaria.…
Vegan Cucumber Mint Sandwiches

Inspired by Thai flavors, this is an easy recipe for vegan cucumber mint sandwiches with almond butter, cilantro, jalapeño slices and pickled red onion. It hits all the right notes–salty, sweet, bitter, sour and spicy. And it takes very little effort to make, which couldn’t be more fitting for summer. At Chez UVK, I often…
Cold Mango Soup

One of my favorite summer treats is cold fruit sprinkled with Tajín. For a person, who hardly tolerates fruit, the chili pepper, lime and salt seasoning is a game changer. I actually look forward to it! So, with this in mind, I created a refreshing vegan cold mango soup recipe with pineapple, cucumber, red bell…
Grilled Red Pepper Spread

I’m lucky enough to live very close to a grocery store stocked with delights from Ukraine, Poland, Romania, the Balkans, and more. One of my favorite things is trying all the spreads! Over the last couple months, I’ve tried so many delicious savory vegetable spreads, but one that really stands out is Bulgarian lyutenitsa (or…
Tofu Sushi Rolls with Asparagus, Avocado, Cucumber and Vegan Wasabi Mayo

I like plant based sushi rolls to taste like something. I need sauces that are going to highlight the filling in the best ways. So using wasabi mayo, I put together this delicious vegan tofu sushi roll recipe with asparagus, avocado, and cucumber. Think of it as an AAC roll, but up a notch. This…
Vegan Wasabi Mayo

Looking for a sauce to take your plant based sushi to the next level? Maybe you’re stick of the same old, same old veggie burger condiments? Or perhaps, you want your next coleslaw to have a bit more pizzazz? Have I got the thing for you! It’s an easy vegan wasabi mayo sauce recipe with…
Vegan Tofu Burger with Indian Spices and Green Peas

At the beginning of the year, I purchased a copy of Plant-Based India by Dr. Sheil Shukla. Let me just say, there’s a reason this cookbook was voted one of the best of 2022 by the New York Times. It is incredibly good! There isn’t a recipe that isn’t a showstopper. And after cooking out…