Farro Asparagus Salad Recipe Vegan

Asparagus Salad with Walnuts, Farro and Lemon Vinaigrette

The best part of this herby asparagus farro salad is the texture! It’s crisp from the lightly steamed asparagus and chewy from the farro. Together, it’s very satisfying and filling. Not to mention, the flavors work so well! This vegan asparagus salad recipe works great as an everyday or Easter side dish. It also works well for lunch. If you’re planning to pack it for … Continue reading Asparagus Salad with Walnuts, Farro and Lemon Vinaigrette

Zucchini Stuffed with Italian Herb Risotto

This is a delicious vegan stuffed zucchini recipe. Zucchini boats filled with herb risotto is almost too perfect. Because let’s get real here, zucchini loves fresh basil ­čĺÜ This recipe makes ~6 stuffed zucchini boats and works well as a main course for dinner. It would taste awesome paired with a side of Fennel and White Bean Salad or Heirloom Tomato Salad. It takes time … Continue reading Zucchini Stuffed with Italian Herb Risotto

Brussel Sprout Soup Vegan

Brussels Sprout Soup with Potatoes

I might be someone that has mistakenly called a Brussels sprout, a “brussel sprout”. I had no idea those tiny cabbages were named after Brussels, Belgium! Regardless of how you’ve said it, maybe we can agree that they can be absolutely delicious? Pair them with caraway seeds, mustard powder, a little smoked paprika and white wine vinegar, and you’ve got one tasty vegan Brussels sprout … Continue reading Brussels Sprout Soup with Potatoes

Balsamic Glaze Vegan

Balsamic Reduction

What’s balsamic reduction? Balsamic vinegar that’s been simmered in a pot until enough water evaporates and it becomes a sweeter, thicker version of itself. It tastes awesome on roasted beets, salads, pizza and more. Is balsamic reduction vegan? Sometimes. Some recipes stir in honey, so it’s good to check. Some people use the terms “balsamic reduction” and “balsamic glaze” interchangeably. Other people only call it … Continue reading Balsamic Reduction

Vegan Tofu Vegetable Pot Pie

Vegan Tofu Pot Pie

When I was growing up, my mom’s close friend was vegan. In the 1980’s, this was uncommon in the U.S.’s Midwest. She was a wonderful role model–compassionate, kind, and giving. She’d often shared recipes with my mom. And it didn’t take long for her tofu pot pie recipe to become a staple in our household, especially at Thanksgiving and the holidays. This vegan pot pie … Continue reading Vegan Tofu Pot Pie

Vegan Quiche Tofu Recipe

Vegan Tofu Quiche with Sun-Dried Tomatoes, Mushrooms, and Arugula

This was one of UVK’s first recipes. It’s been through several revisions over the years, but this is by far, the best vegan tofu quiche recipe of them all. Sun-dried tomatoes, sliced mushrooms, arugula and a little vegan parmesan? All of the above! A few things… Ńâ╗This recipe for vegan quiche is not meant to taste like eggs. To some degree, it has the texture. … Continue reading Vegan Tofu Quiche with Sun-Dried Tomatoes, Mushrooms, and Arugula

Vegan Chipotle Mayo

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 ~┬Ż cup to be enjoyed on whatever you want ­čÖé Vegan Chipotle Mayo ┬Ż … Continue reading Vegan Chipotle Mayo

Benedict Vegan Breakfast

Vegan California Benedict with Portobello Mushroom

Stanford Inn by the Sea in Mendocino, California is an incredible vegan resort. Of course, one of the best parts is going to Raven’s Restaurant for one of their legendary meals. It’s always absolutely delicious. This vegan mushroom benedict recipe is inspired by Raven’s Restaurant’s Portobello Benedict and by classic California Eggs Benedict. There’s a creamy cashew hollandaise sauce made in a high speed blender … Continue reading Vegan California Benedict with Portobello Mushroom

Vegetarian Stuffed Peppers No Dairy

Vegan Stuffed Red Peppers with Chickpeas and Rice

This vegan stuffed peppers recipe is partly inspired by UVK’s Couscous Salad with Golden Beets, Slivered Almonds and Currants and to some extent, it’s inspired by elements of Indian cuisine. This dish is easy to make, tastes amazing, and is completely gluten free. It works awesome for dinner! A few things… Ńâ╗The size of your baking pan will depend on the shape of your red … Continue reading Vegan Stuffed Red Peppers with Chickpeas and Rice

Easy Vegan Hollandaise Sauce No Tofu

Vegan Hollandaise Sauce

Quick, easy vegan hollandaise sauce! All you need to do, is add everything to a high speed blender (like a Vitamix or Ninja), and then, whisk in a small saucepan over medium heat until thick enough for you. It’s oil free, soy free, and wants to smother your vegan brunch in deliciousness. Who’s hungry? This recipe for vegan hollandaise sauce makes ~1 ┬╝ cups of … Continue reading Vegan Hollandaise Sauce

Gnocchi Sweet Corn Vegan

Smoky Gnocchi with Sweet Corn, Collard Greens and Tempeh Bacon

Inspired by the U.S.’s Southern cuisine, this vegan recipe using gnocchi is smoky, savory and hearty! It works for any time of year. If you use prepackaged vegan gnocchi, it cooks up under 30 minutes. Is it the way fresh basil interacts with the smoky notes of the tempeh bacon? Or the hint of sage with the fatty, salty butter? Or the slight sweetness from … Continue reading Smoky Gnocchi with Sweet Corn, Collard Greens and Tempeh Bacon

How to Make Roasted Beets

Roasted Beets

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

Quick Lemon Tahini Dressing

Lemon Tahini Dressing

This easy lemon tahini dressing recipe improves almost any food it touches–kale salad, roasted cauliflower, grilled tempeh pitas, broccoli and more. It’s super creamy, tangy, savory, and 100% dairy free. Whether as a salad dressing, savory sauce or delicious dip, lemon tahini dressing is quick, easy and delicious! This recipe makes ~┬ż cup, and will keep in the fridge for 2-3 days. Often, tahini will … Continue reading Lemon Tahini Dressing

Vegan Tortellini Recipes

Vegan Tortellini with Almond Ricotta

This vegan tortellini recipe uses store bought vegan wonton wrappers, almond ricotta, and a few staple items, like fresh parsley and garlic powder. While this recipe includes directions for a simple garlic butter and grape tomato sauce, you can also dress your tortellini in marinara sauce, pesto sauce or the sauce of your choice. This recipe makes ~20 tortellini. It is not hard to do, … Continue reading Vegan Tortellini with Almond Ricotta

Collard Greens Vegan Style

Slow Cooker Vegan Coconut Collard Greens

Sometimes, I sit around thinking about the Coconut Stewed Greens off the menu at Papa G’s, a vegan cafe in Portland, Oregon. Those tasty coconut greens are soft, flavorful and totally delicious. Since moving away from Portland, I can’t help but miss them. After hours of simmering in the crock pot, this vegan collard greens recipe is soft and delicious. A little garlic, a little … Continue reading Slow Cooker Vegan Coconut Collard Greens

Vegan Cheesy Grits

This recipe for vegan cheesy grits first came out several years ago. It was embedded in another recipe, which is a shame. It is so creamy and delicious. You can enjoy vegan grits with cheese for breakfast, as a savory vegan grits meal or as a gluten free side dish. It tastes incredible paired with Slow Cooker Vegan Coconut Collard Greens. It also tastes awesome … Continue reading Vegan Cheesy Grits

Vegan Italian Herb Risotto

When it comes to creating creamy risotto, stirring is everything.  As the rice grains rub against one another during the stirring, they release some of their starch.  This creates the creamy consistency.  The creaminess doesn’t come from cheese, milk or cream.  It comes from good old fashioned stirring. And that means, it’s important to use a rice with a high starch content. This recipe for … Continue reading Vegan Italian Herb Risotto

Pita Vegan Recipe

Za’atar Chickpea Pitas

This is one simple vegan chickpea pita recipe. You’ll have to mix the ingredients for the za’atar chickpeas the night before, because they need time to marinate. Other than the marinating time, this recipe is quick and easy. No air fryer for the marinated chickpeas? No worries. Below are two alternatives that work great! Ńâ╗Follow the air fryer za’atar chickpeas recipe, but use 1 garlic … Continue reading Za’atar Chickpea Pitas

Roasted Red Pepper Soup No Dairy

Roasted Red Pepper Soup

Spiced with garam masala, this vegan roasted red pepper soup recipe is absolutely delicious.  While preparations of garam masala vary regionally across the Indian subcontinent, it often possesses warming spices like cinnamon, cloves, black pepper, and more. In the U.S., you can buy it at most major grocery stores, at international grocery stores or online. And of course, you can always make it yourself from … Continue reading Roasted Red Pepper Soup

Chickpeas in Air Fryer Vegan

Air Fryer Za’atar Chickpeas

Za’atar is a Middle Eastern spice blend. There’s a lot of variation in it’s preparation, but it almost always includes thyme, sumac, and sesame seeds. In the U.S., you can buy it at many chain grocery stores, at international grocers, or online. You can also make it from scratch. Chickpeas taste awesome marinated in za’atar. In fact, these easy marinated chickpeas taste delicious without the … Continue reading Air Fryer Za’atar Chickpeas

Vegan Almond Ricotta Cheese

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 Goulash with Sauerkraut

Vegan Sauerkraut Goulash

Inspired by Slovak Segedinsk├Ż Gul├í┼í, this vegan recipe using sauerkraut is very easy to make, and savory-sour in all the right ways. Sauerkraut seasoned with loads of paprika? Yes please! This vegan goulash recipe combines my favorite things–sauerkraut and seitan. Smoked paprika to bring a bit of the flavor of pork. Cashew cream for heavy cream. And seitan, because it’s hearty and soaks up the … Continue reading Vegan Sauerkraut Goulash

Couscous Salad Mint

Couscous Salad with Golden Beets, Slivered Almonds and Dried Currants

This vegan couscous salad recipe has a delicious dressing–lime juice, olive oil, mint, cilantro, parsley and a little bit of garlic powder. And wow, does it work with the couscous, golden beets, currants and slivered almonds. This may be a pretty simple salad, but the textures and flavors are awesome. This recipe for couscous salad can be enjoyed for lunch or as a side dish. … Continue reading Couscous Salad with Golden Beets, Slivered Almonds and Dried Currants

Fennel and White Bean Salad

This vegan recipe for white bean salad is awesome for lunch, because it takes very little effort and stores well. And like most cold bean salads, it gets better with time. Add a little extra salt before serving, and you’re ready to go. Serve it with garlic toast, put it inside a pita, wrap it up in a tortilla, or just enjoy it as a … Continue reading Fennel and White Bean Salad