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You’d never guess this luscious creamed spinach was totally vegan! Loaded with flavor, easy to make, and totally dairy-free, it makes a great side for everything from holidays to weeknight dinners.
Creamed spinach was one of my guilty pleasures growing up. It was a favorite side dish from a chain restaurant that shall remain nameless. Whenever my family ate there I had to construct a meal out of sides, but I didn’t mind, as long as I could get some creamed spinach! It just recently occurred to me that creamed spinach would be super easy to veganize. Well it was, and it was just as delicious as I remember! What You’ll Need
How to Make Vegan Creamed SpinachThe following is a detailed photo tutorial. Scroll to the bottom of this page if you’d prefer to skip right to the recipe.
Season your vegan creamed spinach with some salt and pepper. I also like to top mine with scallions or chives. A sprinkle of vegan Parmesan would be nice as well. Serve and watch it disappear!
Vegan Creamed Spinach Tips & FAQ
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it! Vegan Creamed SpinachYou’d never guess this luscious creamed spinach was totally vegan! Loaded with flavor, easy to make, and totally free from dairy, it makes a great side for everything from holidays to weeknight dinners. Prep Time 15 minutes Cook Time 15 minutes Total Time 30 minutes Servings 6 Calories 161 kcal Author Alissa Saenz Ingredients
Instructions
Nutrition Facts Vegan Creamed Spinach Amount Per Serving (0.5 cup) Calories 161 Calories from Fat 122 % Daily Value* Fat 13.6g21% Saturated Fat 9.7g49% Sodium 317mg13% Potassium 457mg13% Carbohydrates 8.9g3% Fiber 2.5g10% Sugar 2.1g2% Protein 3.4g7% Calcium 69mg7% Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet. Sharing is caring! from http://easyveganrecipes.info/vegan-creamed-spinach/?utm_source=rss&utm_medium=rss&utm_campaign=vegan-creamed-spinach This scrumptious risotto is packed with cheesy flavor and studded with tender broccoli florets. So rich, creamy, and delicious…you’d never guess it was dairy free!
I’m a big fan or vegan risotto recipes, in case you haven’t noticed. Over the years I’ve shared recipes for mushroom risotto, tomato risotto, and butternut squash risotto, among others! Most conventional risotto recipes are made with milk or heavy cream. But the great thing about risotto is that it’s so naturally creamy, you don’t really miss the dairy in vegan versions. I decided it was time to create a seriously cheesy vegan risotto, and just in time for the holidays. This makes a great holiday main or side dish! What You’ll Need
How to Make Vegan Broccoli Cheese Risotto
Start by melting your vegan butter in a pot over medium heat. Once the butter begins to bubble, add diced onion. Let the onion cook for about 5 minutes, stirring from time to time, until it begins to soften up a bit. Then add minced garlic and cook everything for another minute or so. Now add the rice. Cook and stir the rice for a minute or two, until it begins to look a bit translucent. Stir in the white wine, bring it to a simmer, and let it cook for a few minutes, until most of the liquid has cooked off. Now begin adding warm broth, about a half cup at a time.
Stir in each addition, bring it to a simmer, and let it cook for a few minutes until most of the liquid is absorbed or evaporated. Be sure to stir the pot very frequently. This is key to getting super creamy risotto. Also make sure to scrape the bottom of your pot with a spoon from time to time, to prevent rice from sticking to it and burning. Continue adding broth in increments. Over time the rice will start to bulk up and become tender.
By the time you’ve added 3 or 4 cups, the rice should be almost done. Stir in one more half cup of broth, along with some fresh broccoli florets. Once the final addition of broth has been absorbed, stir in coconut milk, nutritional yeast, miso paste, and white wine vinegar. Continue cooking and stirring until the risotto is super creamy and the broccoli is tender.
Take the pot off of heat and season the risotto with salt and pepper. You can also add a dash of hot sauce for some extra cheesy flavor, if you’d like. Serve your risotto with a sprinkle of fresh chives.
Vegan Broccoli Cheese Risotto Tips & FAQ
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it! Vegan Broccoli Cheese RisottoThis scrumptious risotto is packed with cheesy flavor and studded with tender broccoli florets. So rich, creamy, and delicious…you’d never guess it was dairy free! Prep Time 15 minutes Cook Time 35 minutes Total Time 50 minutes Servings 6 Calories 324 kcal Author Alissa Saenz Ingredients
Instructions
Nutrition Facts Vegan Broccoli Cheese Risotto Amount Per Serving (1 cup (1/6 of recipe)) Calories 324 Calories from Fat 85 % Daily Value* Fat 9.4g14% Saturated Fat 5.5g28% Sodium 552mg23% Potassium 475mg14% Carbohydrates 49.2g16% Fiber 5.4g22% Sugar 5.3g6% Protein 8.9g18% Calcium 49mg5% Iron 3mg17% * Percent Daily Values are based on a 2000 calorie diet. Sharing is caring! from http://easyveganrecipes.info/vegan-broccoli-cheese-risotto/?utm_source=rss&utm_medium=rss&utm_campaign=vegan-broccoli-cheese-risotto Pour it on your mashed potatoes. Pour it on everything! This vegan gravy is super simple, super delicious, and requires only seven ingredients to make.
I’ve made vegan gravy for this site before. In fact, I’ve made a lot of vegan gravy. I’m a big fan of the stuff. But I can get a little carried away. I made vegan gravy with whiskey and mushrooms. It was awesome. But I know lots of you aren’t down with one or both of those ingredients. And I’ve got other versions of vegan gravy involving other stuff like caramelized onions or homemade vegan sausage. So if you’re into fancy stuff in your gravy, check out those recipes. But I thought just maybe a few of you would want a super simple gravy recipe that tastes just like the stuff you grew up eating on your mashed potatoes, but also happens to be free of animal products. Well folks, here it is. And it’s delicious. This gravy is perfect for Thanksgiving. It’s probably as close to Turkey gravy as you can get without the actual Turkey. It’s also super easy. Why this Recipe Works
Regular old Turkey gravy isn’t much more than a bunch of fat, flour and broth. So that’s what I used in here, but in vegan form. To make it taste like turkey gravy I added a few seasonings. Soy sauce and vegan Worcestershire sauce make this gravy nice and savory. Onions turn up the flavor even more. And my then there’s my secret ingredient: poultry seasoning. Poultry seasoning is a blend of spices that you’d normally use to season poultry. What I discovered is that because we associate these flavors with poultry, they’re great for making things taste like poultry. What You’ll Need
How to Make Vegan GravyStart by melting your vegan butter in a pot over medium heat. Once it’s melted and starting to bubble, add diced onion. Cook the onion for a few minutes, giving it a stir from time to time, until it softens and becomes translucent.
Now start whisking in flour, just a bit at a time. You want to create a paste that coats the onion. Once all of the flour is added and the paste is fully blended, start whisking in vegetable broth, a bit at a time. Keep whisking to work out any lumps, then add soy sauce, Worcestershire sauce, and poultry seasoning. Bring the gravy to a boil, lower the heat and let it simmer for 10 to 15 minutes to thicken up.
We all have different preferences as far as gravy thickness is concerned, so adjust if needed. If the gravy seems too thick, add some water. If it seems too thin, remove a little from the pot, then whisk it together with some flour in a small cup. Return the mixture to the pot and whisk everything back together. Also be sure to taste-test and adjust any of the seasonings as you see fit!
Vegan Gravy Tips & FAQ
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it! Super Simple Vegan GravyPour it on your mashed potatoes. Pour it on everything! This vegan gravy is super simple, super delicious, and requires only seven ingredients to make. Prep Time 5 minutes Cook Time 25 minutes Total Time 30 minutes Servings 4 Calories 150 kcal Author Alissa Saenz Ingredients
Instructions
Recipe Notes
Nutrition Facts Super Simple Vegan Gravy Amount Per Serving Calories 150 Calories from Fat 104 % Daily Value* Fat 11.5g18% Saturated Fat 1.9g10% Sodium 975mg41% Potassium 74mg2% Carbohydrates 10.3g3% Fiber 0.9g4% Sugar 2.1g2% Protein 1.8g4% Calcium 10mg1% Iron 0.7mg4% * Percent Daily Values are based on a 2000 calorie diet. Sharing is caring! from http://easyveganrecipes.info/super-simple-vegan-gravy/?utm_source=rss&utm_medium=rss&utm_campaign=super-simple-vegan-gravy This butternut squash chili is loaded with sweet-tart apples, warming spices, hearty chickpeas and black beans. Easy to make, super flavorful, and guaranteed to warm you up!
It’s hard to pick a favorite chili recipe. I’m a girl who loves her vegan chili. But I will say this: butternut squash is probably my favorite fall produce, so a chili based around butternut squash is most certainly my favorite fall chili. This recipe makes a batch of chili that’s perfect for warming you up on a cold fall night! Not only that, it incorporates an apple — another fall favorite that’s perfect tor adding touches of tartness and sweetness. What You’ll Need
How to Make Butternut Squash ChiliThe following is a detailed photo tutorial on how to make butternut squash chili. Scroll down to the bottom of the post if you’d prefer to skip to the full recipe.
Be sure to season your chili with some salt and pepper to taste before serving it.
Now grab some bowls and dig in! Butternut Squash Chili Tips & & FAQ
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it! Butternut Squash ChiliThis butternut squash chili is loaded with sweet-tart apples, warming spices, hearty chickpeas and black beans. Easy to make, super flavorful, and guaranteed to warm you up! Prep Time 20 minutes Cook Time 50 minutes Total Time 1 hour 10 minutes Servings 6 Calories 276 kcal Author Alissa Saenz Ingredients
Instructions
Nutrition Facts Butternut Squash Chili Amount Per Serving (1.5 cups (1/6 of total batch)) Calories 276 Calories from Fat 41 % Daily Value* Fat 4.6g7% Saturated Fat 0.7g4% Sodium 368mg15% Potassium 1042mg30% Carbohydrates 52g17% Fiber 12.8g51% Sugar 9.8g11% Protein 11.4g23% Calcium 114mg11% Iron 4mg22% * Percent Daily Values are based on a 2000 calorie diet. Sharing is caring! from http://easyveganrecipes.info/butternut-squash-chili/?utm_source=rss&utm_medium=rss&utm_campaign=butternut-squash-chili This hearty and flavorful Indian mulligatawny soup is made with fresh veggies simmered in a base of curried creamy yellow split peas. Flavor-packed and super comforting!
Mulligatawny soup is one of those dishes that can be made many ways. How do I know this? Well, a few years ago I had my first encounter with a version at an Indian restaurant and fell in love. I went home and immediately started searching for a recipe. But none of the recipes I found resembled the soup I’d just had. And in fact, many of them didn’t even resemble each other. So, I did what any girl with a food blog would do. I went and made my own recipe based off the restaurant version that I loved so much. Is it authentic? I have no idea. Is it delicious? Hell yes. What is Mulligatawnay Soup
In case you haven’t figured it out, that’s a tough question to answer! Suffice it to say, mulligatawnay soup is an Indian soup that varies quite a bit depending on who’s preparing it. Lot of versions are made with chicken and rice, but there are also quite a few meatless versions made with legumes. My version uses yellow split peas (I love a good split pea soup!), simmered with lots of spices and veggies. What You’ll Need
How to Make Mulligatawnay SoupStart by heating up your oil in a large pot. Once the oil is hot, add the onion and carrots. Sweat the veggies until they begin to become tender, about 5 minutes. Now add your garlic, ginger, and spices. Cook everything for about 1 minute, until the mixture becomes very fragrant, then add your split peas and broth.
Raise the heat and bring the liquid to a boil, then lower it so the soup is at a simmer. Let it cook until the peas are tender, stirring occasionally and adding water if the liquid reduces too much. The soup will need to simmer for a while! Split peas can take forever, especially if you like them super soft. An hour and a half is about how long I ususally let mine go for. Tip: You can speed up the cooking process, but just to a point. If you like your peas super soft (i.e., complete mush), just cook the soup until they’re soft, then blend it up a blender, food processor, or immersion blender. Now stir in a can of tomatoes and some chopped fresh broccoli. Let the soup continue simmering until the broccoli is tender. Frozen peas go in last (thaw them first) along with lemon juice.
Season your soup with some salt and pepper to taste. Add some hot sauce, like sriracha, for extra kick if you’d like! Serve your soup with some roasted cashews and fresh cilantro on top.
Mulligatawny Soup Tips & FAQ
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it! Indian Mulligatawny SoupThis hearty and flavorful Indian mulligatawny soup is made with fresh veggies simmered in a base of curried creamy yellow split peas. Flavor-packed and super comforting! Prep Time 20 minutes Cook Time 1 hour 40 minutes Total Time 2 hours Servings 8 Calories 340 kcal Author Alissa Saenz Ingredients
For Serving
Instructions
Recipe Notes* The simmer time will depend on how tender you like your split peas. Optionally, once they become tender, you can blend the soup using a food processor, blender, or immersion blender. Nutrition information includes 2 tablespoons of cashews per serving. Nutrition Facts Indian Mulligatawny Soup Amount Per Serving (1.5 cups) Calories 340 Calories from Fat 105 % Daily Value* Fat 11.7g18% Saturated Fat 1.9g10% Sodium 460mg19% Potassium 390mg11% Carbohydrates 46.1g15% Fiber 10.4g42% Sugar 10.4g12% Protein 16.2g32% Calcium 56mg6% Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet. Sharing is caring! from http://easyveganrecipes.info/indian-mulligatawny-soup/?utm_source=rss&utm_medium=rss&utm_campaign=indian-mulligatawny-soup This vegan French toast casserole is made with crusty bread chunks slathered in banana batter and topped with a crunchy brown sugar walnut crust. A crowd-pleasing dish that’s perfect for brunch!
It’s official: this is my new go-to brunch recipe. I loosely decided that as soon as I popped this in the oven. I confirmed it as soon as I took a bite. Brunch can be tricky. Crowd-Pleasing Vegan Brunch
Most of the time I’m not feeding an entire house of vegan guests. The food may be absolutely delicious, but I’ve got at least a few loved ones who will turn their noses up at the mere mention of tofu, even though I make a mean tofu-based savory brunch (as demonstrated by my tofu scramble, huevos rancheros, and shakshuka). I’ve served this one to plenty of non-vegans and it’s always a hit. Nothing scary here! Bread, bananas, walnuts, brown sugar…most people love these things in a brunch! Easy BrunchAlso, brunch can be a lot of work, which can really cut into my lazy, treasured Sunday mornings. But this dish doesn’t have to! You have the option of doing all the work a day ahead, then just baking it right before serving. Easy! What You’ll Need
How to Make Vegan French Toast CasserolePrepare by tearing your bread into bite-sized pieces. You ideally want to use bread that’s a day or so old, so it’s a little bit stale. If you bread is fresh, don’t worry! Just tear it up and pop it into the oven at a low temperature (around 200°F) for a few minutes to dry it out. Now make the batter. For this you’ll be using your bananas, non-dairy milk, coconut milk, cornstarch, maple syrup, vanilla and salt. Blend everything up in a food processor or blender.
Melt some vegan butter and spread it into the bottom of casserole dish, then sprinkle the butter with a little brown sugar. Transfer your bread pieces to the dish and pour your batter on top. Gently use a spoon to distribute the batter evenly. Finally, sprinkle the top of your casserole with some chopped walnuts and brown sugar.
From there, you can bake your casserole right away, or cover it up and refrigerate it, then bake it the following day. The casserole is finished when the top is crispy with some dark brown spots. Serve your casserole with vegan butter, fresh fruit, and a drizzle of maple syrup!
Vegan French Toast Casserole Tips & FAQ
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it! Vegan Banana Walnut French Toast CasseroleThis vegan French toast casserole is made with crusty bread chunks slathered in banana batter and topped with a crunchy brown sugar walnut crust. A crowd-pleasing dish that’s perfect for brunch! Prep Time 20 minutes Cook Time 30 minutes Total Time 50 minutes Servings 6 Calories 320 kcal Author Alissa Saenz Ingredients
For Serving
Instructions
Nutrition Facts Vegan Banana Walnut French Toast Casserole Amount Per Serving Calories 320 Calories from Fat 146 % Daily Value* Fat 16.2g25% Saturated Fat 6g30% Sodium 401mg17% Potassium 305mg9% Carbohydrates 39.9g13% Fiber 3.3g13% Sugar 15g17% Protein 6.2g12% Calcium 132mg13% Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet. Sharing is caring! from http://easyveganrecipes.info/vegan-banana-walnut-french-toast-casserole/?utm_source=rss&utm_medium=rss&utm_campaign=vegan-banana-walnut-french-toast-casserole This hearty escarole soup is bursting with chickpeas, tender pasta, and garlicky flavor. Easy to make and perfect for dinner with a crusty piece of bread!
Up until recently, escarole was nothing more than a salad green to me. I mean, it’s my favorite salad green, but I never bothered to cook with it. But that all changed recenty. I’d picked up a few heads of escarole for salads, and then got to craving some soup. I knew escarole soup was a thing, so I decided to give it a go. Now I have a new favorite soup! What Does Escarole Taste Like?
Escarole in a salad tastes quite different than escarole in soup! In it’s raw form, escarole is crunchy and mild. I even find it to be a bit sweet. But cook it in some broth, and escarole releases a delicious bitterness. It’s SO GOOD! It adds enough flavor to your broth that you’ll barely need to season your soup. Some garlic and lemon juice is plenty for me! How to Make Escarole Soup
Heat up some olive oil in a large pot. Once the oil is hot, add some garlic. I use 4 cloves, but I encourage you to go crazy if you’re a garlic fiend. Cook the garlic for just about a minute, until it becomes very fragrant. Now add some vegetable broth. Crank the heat and bring the broth to a simmer, then stir in some ditalini pasta, canned chickpeas, and red pepper flakes. Let everything simmer for about 5 minutes, then stir in a whole bunch of chopped escarole. Bring the soup back up to a boil, lower the heat, and let it simmer for about 5 minutes, until the pasta is tender and the escarole is completely wilted. Take the pot off of the burner and stir in some lemon juice. Season the soup with salt and pepper to taste. Grab a bowl! I like to top my escarole soup with a sprinkle of vegan Parmesan cheese.
Escarole Soup Tips & FAQ
Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it! Escarole SoupThis hearty escarole soup is bursting with chickpeas, tender pasta, and garlicky flavor. Easy to make and perfect for dinner with a crusty piece of bread! Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes Servings 6 Calories 184 kcal Author Alissa Saenz Ingredients
Instructions
Nutrition Facts Escarole Soup Amount Per Serving (1.5 cups) Calories 184 Calories from Fat 32 % Daily Value* Fat 3.5g5% Saturated Fat 0.5g3% Sodium 817mg34% Potassium 392mg11% Carbohydrates 26.9g9% Fiber 5.8g23% Sugar 4.4g5% Protein 5.9g12% Calcium 68mg7% Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet. Sharing is caring! from http://easyveganrecipes.info/escarole-soup/?utm_source=rss&utm_medium=rss&utm_campaign=escarole-soup |