Vegan Baked Pasta with Tofu Ricotta and Eggplant

This Italian-inspired vegan eggplant pasta bake recipe is easy to make and a substantial meal. It’s filling and hearty. You don’t wonder later whether you ate dinner or not. You’ll know you did! And hopefully, it was a hit 🙂 Think of this baked vegan Italian eggplant dish as a bit like eggplant lasagna. It incorporates many of the same basic elements, but with less … Continue reading Vegan Baked Pasta with Tofu Ricotta and Eggplant

Grilled Tempeh Vegan Dinner

Vegan Pita with Grilled Eggplant and Pomegranate Molasses Tempeh

This is an easy tempeh pita recipe. You’ll need to get the tempeh marinade prepared the night before, and allow the tempeh time to marinate. Other than that, it is very simple to make and tasty! This Middle Eastern inspired vegan eggplant pita recipe makes 4 pitas. To make this gluten free, use gluten free pitas or forget the pita and make this a salad. … Continue reading Vegan Pita with Grilled Eggplant and Pomegranate Molasses Tempeh

Grilled Eggplant Recipes Vegan

Mediterranean Eggplant Chickpea Salad

This vegan eggplant chickpea salad recipe has it all! The grilled eggplant, sun-dried tomatoes, chickpeas, pistachios and a tasty oregano dressing really make it happen. It’s easy and simple. It’s hearty enough to be a lunch or meal, but could also work well as a side dish. It holds up well, so make it in advance or pack it for a a picnic, road trip … Continue reading Mediterranean Eggplant Chickpea Salad

Gnocchi with Pesto and Grilled Eggplant, Zucchini and Cherry Tomatoes

Whether you make your gnocchi from scratch, buy your gnocchi prepackaged, or use a gluten free variety, it is always absolutely delicious. This vegan gnocchi dinner recipe is easy, hearty and packed with summer flavors. Vegan pesto is amazing on grilled vegetables, and it is also amazing on gnocchi. When vegan pesto, grilled vegetables and gnocchi come together, it’s summer comfort food at it’s best! … Continue reading Gnocchi with Pesto and Grilled Eggplant, Zucchini and Cherry Tomatoes

Sicilian Eggplant Crostini

Fancy appetizer, delicious snack, light lunch, hearty side. However you look at it, this vegan eggplant crostini recipe is where it’s at! Some crushed red pepper, green olives, eggplant and fresh tomato… it’s really something. A few bites, and it’s on to the next one. This vegan crostini recipe tastes amazing straight out of the oven or after several hours chilling in the fridge. Because … Continue reading Sicilian Eggplant Crostini

Savory Mushroom Burger

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

Slow Cooker Eggplant Lentil Stew with Pomegranate Molasses

A few months ago, I was reading about fesenjoon, a Persian stew that uses ground walnuts and pomegranate molasses to create a savory, sweet and sour flavor.  While there are variations in how to make the stew, it usually involves chicken or duck.   This vegan eggplant lentil stew recipe takes inspiration from fesenjoon, but then, goes down a vegan rabbit hole.  I added thick … Continue reading Slow Cooker Eggplant Lentil Stew with Pomegranate Molasses

Slow Cooker Middle Eastern Eggplant Chickpea Stew

This vegan eggplant chickpea stew recipe is inspired by Middle Eastern cuisine—pomegranate molasses, saffron, cardamom, and more. It smells absolutely heavenly while it’s cooking!  The flavor is warming, slightly tangy, and comforting all at once. And it tastes delicious served over a bed of fluffy couscous or short grain brown rice. Pomegranate molasses is a common ingredient in Persian and Mediterranean cuisine.  Everything about it is … Continue reading Slow Cooker Middle Eastern Eggplant Chickpea Stew

Tempeh Eggplant Adobo

I rarely use tempeh.  And yet, it has so many health benefits.  It’s a probiotic.  It’s loaded with protein.  It’s a good source of vitamins, like manganese, copper, b2, and magnesium.  And it has a ton of fiber.  Every time I eat it, I think, “I should eat this more often.”  And then, I don’t.  This week, I am challenging myself to think of some … Continue reading Tempeh Eggplant Adobo