Inspired by Italian flavors, these delicious vegan white bean burgers are rich from the almond ricotta, savory from the onions and garlic, and slightly herby from the dried basil and parsley. And they stay together! They are pretty easy to flip, and aren’t too messy to eat. This recipe makes 3 large or 4 medium veggie burgers. You’ll need to adjust cook time based on … Continue reading Italian White Bean Burgers
Many vegans, plant based folks, vegetarians, and the culinary adventurous enjoy a good old fashioned mushroom veggie burger recipe. I have had my fair share over the years. Some incredibly tasty. Some more or less forgettable. And so, I thought for a very long time about this homemade mushroom vegan burger. Over a year. I knew I wanted to use fresh tarragon. I wanted to … Continue reading Savory Mushroom Burger
Chorizo is a pork sausage that’s popular in Europe and Latin America. It varies in preparation based on the region. Years ago, I used to frequent a Mexican restaurant in San Jose, California that offered soy chorizo as a taco filling. Maybe they made their own, but I have a feeling they used good ol’ Frieda’s Soyrizo. That stuff is addictive, salty goodness. With warm … Continue reading Beet Chorizo Burgers
Inspired by Tex-Mex flavors, this easy vegan sloppy joe recipe is absolutely delicious. And, best of all, they cook up fast! In less than 20 minutes, you’ll have a hearty, healthy bean meal. They taste amazing with a little thin sliced pickled red onion on top. To pickle red onions, thin slice some red onion, place it in a bath of distilled white vinegar, and … Continue reading Tex-Mex Vegan Sloppy Joes
When I buy frozen vegan burgers, I tend to think of them as a vehicle for condiments. It’s a rare day that I even notice the vegan burger has any flavor at all. There are a few good ones out there, but after you’ve been vegan for awhile, they all start blurring together. Due to this, I was inspired to get in the kitchen, and make … Continue reading Sun-Dried Tomato Chickpea Burgers
This is a simple, homemade vegan baked beans recipe. As they slow simmer in the crock pot, the smell is positively heavenly–punctuated by maple syrup, smoked paprika, liquid smoke, and savory notes of onions and garlic. They are hard to resist. Native Americans first made the dish using beans, animal fat, and maple syrup that were cooked slow and low. Today, there are many variations … Continue reading Slow Cooker Vegan Baked Beans
Years ago, I followed a recipe for a vegan pâté that used walnuts and sherry vinegar. I remember thinking at the time, “This sherry vinegar better be worth buying, because I don’t know when I’ll ever have an excuse to use it again.” But once I tried it, I was a total convert. Whether it’s to flavor salad dressings, stews, soups or marinades, sherry vinegar … Continue reading Rosemary Lentil Walnut Burgers
When you know better, you do better! I have learned a lot about making homemade vegan black bean burgers since this recipe was originally released. It felt like it was time to improve it. Much of it is the same, but some of it is better and easier. This vegan black bean burger recipe is easy, spicy, gluten free, dairy free, nut free and soy … Continue reading Kickin’ Black and White Bean Burgers
What is a vegan substitute for ricotta cheese? Vegan almond ricotta! It tastes creamy, bright, cheesy, and salty. It’s everything people love about ricotta cheese with none of the dairy! This recipe for vegan almond ricotta makes ~1 cup. It has no oil, no tofu, no nutritional yeast and no cashews. Just good ol’ slivered almonds, white miso, lemon juice, water and salt. This recipe … Continue reading Vegan Almond Ricotta Cheese
Vegan chipotle mayo… delicious on veggie burgers, fries, sandwiches, grilled corn on the cob. In some places in the U.S., you could buy an entire jar, but maybe you don’t need an entire jar. This recipe for vegan chipotle mayo is super easy, has 6 ingredients, and tastes awesome. It makes ~½ cup to be enjoyed on whatever you want 🙂 Vegan Chipotle Mayo ½ … Continue reading Vegan Chipotle Mayo
Is romesco sauce vegan? Yes, the Catalan condiment is made from roasted tomatoes and red peppers with toasted almonds, stale bread, garlic and vinegar. There are some differences in ingredients, but commonly, it is free of dairy and animal products. Traditionally, it is served with fish, but there are many other ways to enjoy it. Whether it’s hot, room temperature or cold, it tastes awesome … Continue reading Romesco Sauce
Ugly Vegan Kitchen is a recipe blog that focuses on vegan “ugly food” or comfort food. You’ll find recipes for vegan soups, stews, casseroles, salads, burgers, pasta dishes, hearty whole grain meals, slow cooker recipes, and more. Continue reading About
Making roasted beets in the oven is easy and delicious. This recipe makes 4 cups, and lasts in the fridge for ~4 days. These roasted beets taste great ice cold or warm. They taste awesome in salads or just eating them solo. Some roasted beets recipes instruct you to use whole beets. Chopping them up first makes it easier to use them later, especially if … Continue reading Roasted Beets
When I was a kid, my mom would let me pick a pasta salad from the deli counter at our local grocer every week. I almost always picked the same broccoli pasta salad with sliced black olives and a tangy vinaigrette. While I was putting together this recipe for broccoli chickpea pasta salad, I couldn’t help but think of “my salad”. Fresh basil, oregano, … Continue reading Broccoli Pasta Salad with Fresh Italian Herb Dressing
Traditionally, I am not a fan of “loaf” of any kind. I usually find them a bit underwhelming. So, I felt challenged to create a vegan lentil loaf recipe that was flavorful, savory, and stayed together. I used dried porcini mushrooms, because the flavors are more concentrated than using fresh mushrooms. Plus, there is the added bonus of using the mushroom’s soaking liquid to … Continue reading Vegan Lentil Loaf with Porcini Mushrooms, Walnuts and Cashews
A friend of mine, who is a clinical dietitian and lover of beets, would change everything I thought I knew about beets. And namely, I thought that I hated them. She hosted us for dinner, and made some amazing beet burgers from scratch. While everything was grilling she told me about how beets were one of the healthiest foods on the planet, and that it … Continue reading Grilled Beet Salad
This pulled mushroom sandwich recipe happened, because the flavor and texture of shiitakes is awesome. Plus, I love making homemade barbecue sauces, so why not make a new one? 🙂 Brandy likes to hang out with shiitake mushrooms. They work well together. Fresh ginger seemed like a good choice. And hey, why not add a good amount of hot sauce, and some Medjool dates for … Continue reading Pulled Shiitake Mushrooms with Homemade Brandy BBQ Sauce
