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Tag: Vegan Winter Recipes

  • White Bean Jackfruit Chili

    White Bean Jackfruit Chili

    As the kiddos go back to school, I can’t help but think of chili.  It tastes great on it’s own, or loaded up with vegan sour cream, scallions, avocado, or with a bit of shredded vegan cheese.  For the contrast in textures, I like a few crushed tortilla chips in mine. And oh man, vegan white […]

  • Roasted Carrots and Chickpeas with Harissa Dressing

    This vegan harissa chickpeas and carrots recipe works well roasted in the oven or cooked out on the grill.  I’ve included directions for how to do either method. No matter how you do it, I love the way the harissa dressing mingles with the carrots, red onions, chickpeas and garlic.  Served on a bed of […]

  • Cajun Black-Eyed Pea Soup

    Inspired by Cajun cuisine, this hearty vegan black-eyed pea soup recipe is easy to prepare, cooks up fast, and tastes absolutely fantastic with a piece of cornbread on the side. It can be enjoyed year around. It makes 4 servings. For this recipe, you can use a prepared Cajun seasoning blend. In the past, I […]

  • Vegan Shells and Cheese

    This easy vegan shells and cheese recipe takes inspiration from Velveeta Shells and Cheese. Much like the beloved boxed cheesy pasta, the vegan cheese sauce is blended until it’s aerated, creamy and smooth.  Unlike Velveeta Shells and Cheese, these vegan cheesy shells are baked and topped with crispy, garlic bread crumbs. Altogether, it’s so good! […]

  • Cauliflower and Olive Salad

    While I used Castelvetrano olives in this cauliflower and olive salad recipe, feel free to substitute other olives.  Castelvetrano olives are well-known for their mild flavor, so if you prefer a stronger olive presence, go with a bolder olive.  If you have trouble tracking down Castelvetrano olives, you may consider substituting Manzanilla green olives.  It […]

  • Vegan Pozole Rojo

    Years back, I had a bowl of vegan pozole rojo at a restaurant in Santa Cruz, California.  And while it was not a bad bowl of soup, it felt like it could be a better bowl of soup.  Since that time, I’ve thought about it on and off. And today, felt like the day to […]

  • Vegan Hominy Chili Bake

    Who doesn’t love a vegan chili cornbread casserole? This casserole’s cornbread crust is moist and sweet. The hominy chili filling is smoky, spicy, and very easy to make. Baked in the oven for ~25 minutes, and it’s a delicious vegan hominy chili bake recipe that will keep everyone coming back for more. This is not […]

  • Potato Swiss Chard Soup

    This is an easy, delicious recipe for vegan potato leek soup with Swiss chard. It’s perfect for a cool rainy day, or after a day of hard work.  I have to admit… we ate the entire pot of this potato chard soup in one sitting.  No leftovers is definitely the sign of a good meal! […]

  • Artichoke, Fennel and Farro Salad with Lemon Vinaigrette

    This is an easy recipe for vegan artichoke, fennel and farro salad with lemon vinaigrette. It’s super tasty for lunch, a light meal, or as a side dish. Enjoy this fennel and artichoke salad right after mixing it together or after it’s chilled in the refrigerator. A few things… Enjoy! And check out more UVK […]

  • Vegan Pizza with Wild Mushrooms, Fennel and Almond Ricotta

    Wild mushrooms, fennel, fresh basil, heirloom tomatoes and almond ricotta make for one fancy, delicious vegan pizza recipe.  Using the freshest produce you can find makes a big difference in the flavor.  Heirloom tomatoes are unreal in this recipe, and no doubt, just because they are heirloom tomatoes.  And it’s a hearty pizza.  Seriously delizioso! […]

  • Okra Soup

    Okra, it’s delicious. Whether it’s deep fried, stewed, stir fried, pickled or added to a soup, it’s always a winner. Maybe you feel the same way? This easy vegan okra soup recipe is inspired by the Indian okra dish, bhindi masala. It preserves many of the same ingredients. And much like the classic dish, this […]

  • Soy Curl Tetrazzini Primavera

    Tetrazzini is an American pasta dish named after an opera singer.  It involves a cheesy sauce, some kind of meat (usually chicken or tuna), and some vegetables.  When I was a kid, I thought it sounded very classy.   This vegan chicken tetrazzini recipe is built around a delicious cashew cream sauce.  White wine, raw […]

  • Seitan Beef Stew

    This seitan stew recipe wants to be your favorite vegan beef stew. I used a little bit of red wine, red miso, and a hint of soy sauce to bring the umami. If you don’t have red miso, substitute a vegetable or fake beef bouillon cube, instead. Just make sure to taste it at the […]

  • Roasted Garlic Tomato Soup

    Inspired by the North African and Middle Eastern dish, shakshouka, this vegan roasted garlic and tomato soup recipe uses fresh mint, parsley, cumin, paprika and coriander.  If you are used to tomato-basil soup, this is a nice departure. While it may seem out of the box to put fresh mint in a tomato soup, it […]

  • Vegan Cornmeal Galette with Sweet Potatoes, Black-Eyed Peas and Greens

    Black-eyed peas were first introduced to Virginia during the 17th century.  Grown throughout Asia and West Africa, black-eyed peas favor warm climates, and are extremely tolerant to drought.  Thus, crops of black-eyed peas proliferated throughout the Southern United States, and to this day, continue to play an important role in Southern cuisine. This recipe blends common […]

  • Coconut Corn Soup with Soy Curls

    This vegan coconut corn soup recipe is what happens when I spend time learning about Guam’s corn soup, have Latin flavors on my mind, and am in the mood for soy curls. Coconut milk, cilantro, lime juice, ground cumin, rubbed sage, and a good amount of garlic make this vegan chicken corn soup oh so […]

  • Watermelon Radish Slaw

    This easy vegan red cabbage and watermelon radish slaw recipe is acidic, sweet and slightly bitter in a pleasing way. It’s a delightful salad of very thinly sliced apples, watermelon radishes, red cabbage, carrots and scallions with a classic coleslaw dressing with celery seed and apple cider vinegar. This recipe serves 4. Watermelon radishes are […]

  • Pear Salad with Lemon Tahini Dressing

    While working on another UVK recipe, I was snacking on a D’anjou pear.  I dipped it into some lemon tahini dressing meant for the other recipe, and found it to be incredibly tasty.  So here we are. This vegan pear salad recipe makes a satisfying lunch or a simple side salad. It’s just so vibrantly […]

  • French Onion Wild Mushroom Soup

    This is based on the vegan french onion soup recipe I came up with in high school, but it’s taken up a notch with some wild mushrooms. Over the years, I have used different dried wild mushroom blends to make this soup. Basically, I buy the blend I can find in my chain grocery store. […]

  • Sweet Potato Chickpea Stew

    Puchero is a peasant stew from Spain, but is prepared in a number of countries in Central and South America, and in the Phillippines. The word “puchero” translates to “stew pot” in English.  Many times, the broth is made from meat or cured bones.  Depending on the country preparing it, there are variations in some of […]

  • Carrot Fennel Soup

    This vegan carrot fennel soup recipe is spicy in a warming way from the ras el hanout, bright from the lemon juice, savory from the fennel bulb, and a bit sweet from the carrots. All in all, it uses few ingredients, cooks up fast, and is very easy to make. And best of all, it […]

  • Mandarin Orange Avocado Salad

    One very cold and snowy evening in Colorado, I was looking through my pantry asking myself the age old question, “What can I make for dinner tonight?”   Sometimes, it’s good to be stuck in a snowstorm.  It’s like your very own episode of Chopped.   I ended up recruiting some stray items from the […]

  • Shiitake Mushroom Soup

    Whenever I feel the slightest bit of illness coming on, this is my go-to recipe for tomato-based vegan shiitake mushroom soup. Considered a medicinal mushroom, shiitakes boost immunity, are a powerful antioxidant, and offer a fair amount of vitamin B and D.   There is nothing like a spicy bowl of shiitake mushroom soup to clear […]

  • Vegan Puff Pastry Turnovers with Swiss Chard, Potatoes and Chickpeas

    Blitva is a traditional Croatian side dish that stars Swiss chard, potatoes and a lot of garlic. Inspired by this side dish, I created a savory vegan turnover recipe that included all three ingredients, and then, added buttery, delicious vegan puff pastry and hearty chickpeas. The result is a delicious pastry that makes a great […]