This Thai-inspired butternut squash curry is made with hearty chickpeas, kale, and crunchy peanuts. A delicious vegan dinner that and comes together in about 40 minutes!
All summer long I look forward to butternut squash! Yes, you can technically get butternut squash year round, but it’s better in the fall. Plus it works so well in cozy fall dishes, like curry! I especially love butternut squash in Thai curries. It makes a great substitute for the potato that you’ll find in lots of Thai curries, and the mild sweetness goes really well with coconut milk. Choosing Curry Paste
You could really use any flavor of Thai curry paste for this recipe, but I like it best with massaman. Massaman curry includes peanuts and has a slightly sweet flavor. If you can’t find massaman, try red curry paste, or yellow for a milder curry. Keep in mind that many brands of Thai curry paste are not vegan. Check the ingredients! I used Maesri curry paste to develop this recipe. You could also make your own, using my massaman or red curry paste recipe. What You’ll Need
How to Make Butternut Squash CurryStart by heating up some oil in a large pot. Once the oil is hot, add a diced onion. Cook the onion for a few minutes, stirring occasionally, until it begins to soften up and become translucent. Now add some garlic and Thai curry paste. Continue to cook everything for a minute or so.
Stir in a couple cans of light coconut milk and diced butternut squash. Bring the liquid up to a boil and let it simmer for about 15 minutes. Fresh kale and chickpeas go in last. Tip: You might need to add the kale in batches, letting each batch wilt before adding another handful. Let everything simmer for about 5 minutes more, until the kale and squash are tender.
Remove your curry from heat and season it with salt and pepper to taste. Feel free to adjust the seasonings to your liking — add some hot sauce, a squeeze of lime, a dash of brown sugar — whatever you like! Serve your curry over rice with some chopped peanuts and scallions.
Butternut Squash Curry 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! Cozy Thai Butternut Squash CurryThis Thai-inspired butternut squash curry is made with hearty chickpeas, kale, and crunchy peanuts. A delicious vegan dinner that and comes together in about 40 minutes! Prep Time 15 minutes Cook Time 25 minutes Total Time 40 minutes Servings 6 Author Alissa Saenz Ingredients
For Serving
Instructions
Nutrition Facts Cozy Thai Butternut Squash Curry Amount Per Serving (1.5 cups) Calories 330.6 Calories from Fat 69 % Daily Value* Fat 7.7g12% Saturated Fat 3.5g18% Sodium 961mg40% Potassium 1135mg32% Carbohydrates 57.5g19% Fiber 11.6g46% Sugar 8.6g10% Protein 7.9g16% Calcium 188mg19% Iron 3mg17% * Percent Daily Values are based on a 2000 calorie diet. Sharing is caring! from http://easyveganrecipes.info/cozy-thai-butternut-squash-curry/?utm_source=rss&utm_medium=rss&utm_campaign=cozy-thai-butternut-squash-curry
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Switch things up for your next taco night, with this scrumptious vegan taco pizza! Piled with hearty refried beans, zesty tofu crumbles, creamy cashew queso, and your favorite taco toppings.
Taco pizza never really appealed to me. I always saw it on pizza menus growing up and thought it was a terrible idea. I realized recently that things had changed. I think I used to be attached to the idea that pizza needed to be topped with red sauce and cheese. You know, before I started making all kinds of vegan pizzas topped with stuff like hummus, caramelized onions, and barbecue sauce. Once you’ve gone down that road, why the heck not put some taco toppings on your pizza. That’s just what I did! What is Taco Pizza?
Did you also grow up seeing taco pizza on restaurant menus? Or maybe even ordering it? Or maybe you have no idea what I’m talking about. Taco pizza is a pizza that’s topped with ingredients you’d normally find not on a pizza, but in a taco. There are a bunch of different versions, but typical recipes call for ingredients like refried beans, taco meat, cheese, lettuce, tomato, and crushed tortilla chips. What You’ll Need
How to Make Vegan Taco PizzaStart by baking your pizza dough. Brush it with some olive oil, sprinkle it with some cornmeal, and bake it until it’s puffy and slightly browned. While the dough bakes, you can make your tofu taco meat. Heat up some oil in a skillet and add some onion. Cook the onion for a few minutes to soften it up. Now crumble your tofu into the skillet and continue cooking it with the onion until it begins to dry out and crisp in spots. Add the garlic and spices, and cook everything for about another minute. Now stir in the tomato sauce and soy sauce, as well as hot sauce, if you’re using it. Let the mixture simmer until the sauce thickens up a bit, then take it off of the burner and season the mixture with salt and pepper to taste.
Once the crust is out of the oven you can top it! Slather it with a layer of refried beans, followed by tofu taco meat, then drizzle it with cashew queso. Finish the pizza with whatever additional toppings you like, like shredded lettuce, tomato, tortilla chips, and sliced black olives.
Vegan Taco Pizza 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 Taco PizzaSwitch things up for your next taco night, with this scrumptious vegan taco pizza! Piled with hearty refried beans, zesty tofu crumbles, creamy cashew queso, and your favorite taco toppings. Prep Time 25 minutes Cook Time 20 minutes Total Time 45 minutes Servings 6 Calories 406 kcal Author Alissa Saenz Ingredients
Instructions
Recipe Notes*To make your own tortilla strips, slice a few corn tortillas into strips, brush both sides with oil, sprinkle with salt, and then bake them in a 400°F oven until browned and crispy (about 8 minutes). Nutrition Facts Vegan Taco Pizza Amount Per Serving (1 slice (1/6 of pizza)) Calories 406 Calories from Fat 170 % Daily Value* Fat 18.9g29% Saturated Fat 3g15% Sodium 1271mg53% Potassium 576mg16% Carbohydrates 47.3g16% Fiber 8.2g33% Sugar 4.8g5% Protein 15.2g30% Calcium 15mg2% Iron 28mg156% * Percent Daily Values are based on a 2000 calorie diet. Sharing is caring! from http://easyveganrecipes.info/vegan-taco-pizza/?utm_source=rss&utm_medium=rss&utm_campaign=vegan-taco-pizza This roasted garlic hummus has all the creamy deliciousness of classic hummus, but with the mellow, buttery flavor or roasted garlic!
There are two types of cooks in the world: those who follow the recipe and use one or two cloves of garlic, as instructed, and those who throw in the whole darn bulb. Well this recipe is for both types! The beauty of roasted garlic is that you can throw a whole bulb (or two!) without spending the next couple of days breathing fire. That’s because roasted garlic is way more mild and mellow than the raw stuff, but still loaded with delicious garlicky flavor. Seriously, read all about roasted garlic, why it’s awesome, and how to make it, here. Roasted Garlic Hummus Ingredients
Here’s what you’ll need!
How to Make Roasted Garlic HummusFirst, roast your garlic. You can find complete instructions on how to do that here. If you want some extra garlicky bite in your hummus, reserve a clove before roasting, so you can add it to your hummus raw.
Once your garlic is roasted, let it cool for a bit, then extract the roasted garlic from the bulb by squeezing it. Sometimes the cloves come out whole, sometime they’re complete mush. Either is fine!
Now add the roasted garlic to a food processor bowl, along with some chickpeas, tahini, olive oil, lemon juice, cumin and salt. If you saved a raw clove of garlic, add it as well. Blend everything until smooth, thinning the mixture with a splash of water here and there as needed.
Taste-test your hummus and make any adjustments you see fit — extra lemon juice, extra salt, more cumin…that kind of thing. Grab some pita bread and dig in! Roasted Garlic Hummus 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! Roasted Garlic HummusThis roasted garlic hummus has all the creamy deliciousness of classic hummus, but with the mellow, buttery flavor or roasted garlic! Prep Time 10 minutes Cook Time 45 minutes Total Time 55 minutes Servings 6 Calories 208 kcal Author Alissa Saenz Ingredients
Instructions
Recipe Notes*For extra garlicky, bite, reserve one clove of garlic before roasting it, then add the raw clove to the rest of your ingredients before blending. Recipe makes about 1 1/2 cups. Nutrition Facts Roasted Garlic Hummus Amount Per Serving (0.25 cup) Calories 208 Calories from Fat 120 % Daily Value* Fat 13.3g20% Saturated Fat 1.9g10% Sodium 513mg21% Potassium 174mg5% Carbohydrates 18.7g6% Fiber 4.1g16% Sugar 0.2g0% Protein 5.3g11% Calcium 69mg7% Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet. Sharing is caring! from http://easyveganrecipes.info/roasted-garlic-hummus/?utm_source=rss&utm_medium=rss&utm_campaign=roasted-garlic-hummus Tender fried gnocchi are tossed with sautéed mushrooms in garlic butter sauce to make this oh-so-comforting and incredibly easy vegan dinner!
You’ve probably had gnocchi before, but have you had fried gnocchi? It’s a game-changer! Why Fry?I didn’t come up with the idea of frying gnocchi myself. This is a thing that people have been doing for a while now, but I recently had gnocchi served to me in this way, and it was amazing. I knew I had to create my own recipe! As an added bonus, frying gnocchi is generally a pretty easy way to cook it. There’s no boiling involved and you can fry other ingredients — in this case we’re using mushroooms — in the same pan as your gnocchi. Is Gnocchi Vegan?
Maybe! As is the case with most pasta, freshly made gnocchi often contains eggs. Store-bought gnocchi, which is usually available in frozen and shelf-stable varieties, is often vegan. Always check the ingredients when buying though! I usually use Wegman’s or DeLallo brand shelf-stable gnocchi, both of which are vegan. How to Make Fried Gnocchi with MushroomsStart by heating up some olive oil in a large skillet. Give the oil a minute to get hot, then add sliced cremini mushrooms in an even layer. Let the mushrooms cook for a few minutes on each side, undisturbed, until they’re tender and browned. Remove the mushrooms from the skillet and transfer them to a plate.
Now heat up some vegan butter in the skillet. Once it’s melted and starts to bubble, add a package of shelf-stable gnocchi. Let the gnocchi sizzle for a few minutes on each side. Once the gnocchi are golden with some nice brown patches, push them to the side and add some garlic. You can, if needed, add a little more butter at this point. Let the garlic cook until it becomes very fragrant.
Now add the mushrooms back to the skillet and give everything a stir to combine the ingredients. Stir in a dash of dry sherry. Let everything cook for a minute or so, then take the skillet off the burner and add your lemon juice and zest.
Season your gnocchi with salt and pepper to taste. Dig in!
Fried Gnocchi 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! Fried Gnocchi with MushroomsTender fried gnocchi are tossed with sautéed mushrooms in garlic butter sauce to make this oh-so-comforting and incredibly easy vegan dinner! Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes Servings 3 Calories 415 kcal Author Alissa Saenz Ingredients
Instructions
Nutrition Facts Fried Gnocchi with Mushrooms Amount Per Serving (1.5 cups) Calories 415 Calories from Fat 155 % Daily Value* Fat 17.2g26% Saturated Fat 3.7g19% Sodium 243mg10% Potassium 351mg10% Carbohydrates 51.5g17% Fiber 2.3g9% Sugar 3.2g4% Protein 8.6g17% Calcium 50mg5% Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet. Sharing is caring! from http://easyveganrecipes.info/fried-gnocchi-with-mushrooms/?utm_source=rss&utm_medium=rss&utm_campaign=fried-gnocchi-with-mushrooms This sweet and savory plantain stew is loaded with flavor and incredibly easy to make! Packed with sweet plantains, smoky bell peppers, kidney beans, and juicy green olives in a coconut-tomato base, it’s perfect with a slice of crusty bread and totally doable on a weeknight.
Plantains are one of my favorite ingredients that I don’t cook with nearly often enough. They’re delicious and so easy to work with! Have you cooked with plantains before? If they’re new to you, putting them into a stew is a great place to start. I can be as simple as chopping them up and throwing them in a pot, like I did with this chili. This recipe is slightly more work than that — you’ll be pan-frying the plantains before adding them to the stew, but trust me it’s worth it. I got the idea from this chicken plantain stew, which was in turn inspired by a Puerto Rican dish called mofongo. My stew doesn’t bear much resemblance to mofongo, but it’s absolutely delicious. What You’ll Need
Choosing PlantainsSome recipes call for unripe plantains, while some call for ripe plantains. We’ll be using ripe ones for this recipe.
Look for plantains that are yellow with lots of black spots. About a 50/50 mix of yellow and black is good. No green! Ripe plantains will be sweet and soft — exactly what we’re going for in this recipe. How go Make Plantain StewFry the Plantains
You can either start with this step, or save time and do it while your stew simmers. Heat up some oil in a skillet, and add plantain slices in an even layer. Let them cook for about 5 minutes on each side, until they’re soft with lots of browned spots. Tip: plantains tend to stick to pans, even good nonstick pans. Make sure to use plenty of oil, and after about a minute of cooking, use a spatula to loosen them from the pan. This will prevent them from adhering as they cook. Transfer the cooked plantains to a paper towel-lined plate to drain. Prepare the Stew
Heat up some oil in a large pot, then add your onion and peppers. Sweat the veggies for about 5 minutes, then add your garlic and spices. Continue cooking everything for about a minute, until the garlic becomes very fragrant. Now add your tomatoes, tomato paste, broth, coconut milk, and beans. Bring the stew up to a boil, lower the heat, and let it simmer for about 25 minutes, until it thickens up a bit. Stir in the plantains and let it cook for about five minutes more. Now add lime juice and olives, then season the stew with salt and pepper to taste.
Top off your bowls with a sprinkle of fresh cilantro.
Plantain Stew 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! Plantain StewThis sweet and savory plantain stew is loaded with flavor and incredibly easy to make! Packed with sweet plantains, smoky bell peppers, kidney beans, and juicy green olives in a coconut-tomato base, it’s perfect with a slice of crusty bread and totally doable on a weeknight. Prep Time 20 minutes Cook Time 35 minutes Total Time 55 minutes Servings 6 Calories 377 kcal Author Alissa Saenz Ingredients
Instructions
Nutrition Facts Plantain Stew Amount Per Serving (1.5 cups) Calories 377 Calories from Fat 188 % Daily Value* Fat 20.9g32% Saturated Fat 9.7g49% Sodium 854mg36% Potassium 1007mg29% Carbohydrates 42.8g14% Fiber 8.9g36% Sugar 17.3g19% Protein 8.3g17% Calcium 54mg5% Iron 3mg17% * Percent Daily Values are based on a 2000 calorie diet. Sharing is caring! from http://easyveganrecipes.info/sweet-smoky-plantain-stew/?utm_source=rss&utm_medium=rss&utm_campaign=sweet-smoky-plantain-stew Roasted garlic is easy to make, great for adding flavor to recipes, and delicious on it’s own. Follow my easy step-by-step tutorial to learn how to roast garlic. I’m a big fan of roasted garlic! I’ve posted a few years that include roasted garlic over the years, including my vegan fettuccine Alfredo, garlic bread, and potato soup…and I’ve got more on the way. So I thought right now would be a good time for a deep dive into the world of roasted garlic. Why Roast Garlic?The first time I posted a recipe that included roasted garlic, I had a few people question my sanity. Usually, when you see a recipe that includes roasted garlic, the garlic is measured not in cloves, but in entire bulbs. No really, stay with me. Roasting garlic mellows the flavor. You can totally eat (and love) an entire bulb of roasted garlic. You so can’t do that with raw garlic. After roasting, garlic totally loses its bite. The flavor is mellow, and even a bit sweet. It’s also much easier to digest. And it won’t give you anywhere near the level of garlic breath that you’d get from the raw stuff. To me it tastes like garlic butter…only, like the best garlic butter ever. And it’s vegan! How to Roast GarlicOkay, let’s get down to the method! Start by preheating your oven. Gather your ingredients, of which there are only two:
I recommend using a big bulb of garlic with nice big cloves if you can get one. It’ll make it easier to remove the garlic from the bulb after roasting. Turn your garlic bulb on it’s side and cut off the top. I usually cut mine at a level about 25% of the way down from the very tip of the bulb. The goal here is to expose as many cloves as you can, while cutting off as little of each one as you can. I’ll sometimes take my knife and make a little nick into the side to expose any cloves that I missed with the initial cut. Now drizzle your bulb with olive oil. I use a tablespoon for smaller bulbs, two for larger ones. Wrap your garlic loosely in foil. If you prefer to avoid the use of foil, use a garlic roaster instead. Pop your garlic into the oven, placing it right on the rack. Let it roast away! After a while your house will start to smell wonderful. I usually start checking on my garlic after about 30 minutes. It’s done when the cloves are browned and caramelized. Roasting can take anywhere from 30 minutes for a smaller bulb, to 60 minutes for a larger one. Open up the foil (or roaster) and let your garlic cool for a few minutes before you try to handle it. To extract your garlic, simply squeeze the bulb. The garlic will be super soft and spreadable — don’t expect the cloves to hold their shape. How to Use Roasted Garlic
Roasted Garlic FAQ & Tips
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! Roasted GarlicRoasted garlic is easy to make, great for adding flavor to recipes, and delicious on it’s own. Follow my easy step-by-step tutorial to learn how to roast garlic. Prep Time 5 minutes Cook Time 1 hour Total Time 1 hour 5 minutes Servings 1 Calories 128 kcal Author Alissa Saenz Ingredients
Instructions
Recipe NotesNutrition information is based on 1 medium garlic bulb and 1 tablespoon of olive oil. Nutrition Facts Roasted Garlic Amount Per Serving (1 garlic bulb) Calories 128 Calories from Fat 126 % Daily Value* Fat 14g22% Saturated Fat 2g10% Carbohydrates 1.5g1% * Percent Daily Values are based on a 2000 calorie diet. Sharing is caring! from http://easyveganrecipes.info/how-to-roast-garlic/?utm_source=rss&utm_medium=rss&utm_campaign=how-to-roast-garlic This vegan pumpkin bread is a delicious way to celebrate fall. It’s bursting with sweet chocolate chips and spices, and super easy to make!
Fall is officially upon us! And I know lots of you guys aren’t with me on this, but I couldn’t be happier. Fall is my favorite time of year, and summer (which just ended) is my least favorite. So it’s kind of a double win for me. Whether you’re a fan of the season or not, I’m guessing you’re down with some spicy pumpkin deliciousness, right? Most folks seem to be. This pumpkin bread is a delicious and super easy way to get cooking with some pumpkin this fall. I adapted the recipe from both my vegan pumpkin muffins and my vegan banana bread, and then added some vegan chocolate chips for extra bursts of sweetness! What You’ll Need
How to Make Vegan Pumpkin Bread
This is a super easy baking project! First things first: prep. Heat up your oven and oil up a loaf pan. Now mix up your wet ingredients in one container: Pumpkin, milk, oil and vanilla. And mix your dry ingredients in another container: flour, sugar, baking powder, baking soda, spices, and salt. Add your wet mixture to the dry and stir everything up! The batter will be thick. Don’t overmix it — stop as soon as the ingredients are blended. Fold in the chips!
Transfer the batter to your loaf pan and smooth out the top with a spoon. I like to sprinkle some brown sugar on top of my batter to create a sweet caramelized topping!
Bake the loaf until a toothpick or small knife inserted in the center comes out clean. This takes an hour exactly in my oven, but it could be a few minutes more or less for you. Let your loaf cool before slicing and enjoying it!
Vegan Pumpkin Bread 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 Pumpkin BreadThis vegan pumpkin bread is a delicious way to celebrate fall. It’s bursting with sweet chocolate chips and spices, and super easy to make! Prep Time 10 minutes Cook Time 1 hour Total Time 1 hour 10 minutes Servings 10 Calories 301 kcal Author Alissa Saenz Ingredients
Instructions
Nutrition Facts Vegan Pumpkin Bread Amount Per Serving (1 slice (1/10 loaf)) Calories 301 Calories from Fat 106 % Daily Value* Fat 11.8g18% Saturated Fat 3.1g16% Sodium 314mg13% Potassium 116mg3% Carbohydrates 48g16% Fiber 1.3g5% Sugar 25.5g28% Protein 3.8g8% Calcium 77mg8% Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet. Sharing is caring! from http://easyveganrecipes.info/vegan-pumpkin-bread/?utm_source=rss&utm_medium=rss&utm_campaign=vegan-pumpkin-bread These vegan burrito bowls are made with spicy tofu and black beans over a bed or rice with salsa and creamy guacamole! A delicious and easy dinner that’s perfect for meal prep!
I love my traditional burritos — you know, the tortilla-wrapped kind, like black bean burritos or vegan seven layer burritos. But I’ve got to say, there’s just something about a meal in a bowl. Digging into a big bowl of delicious food with sauces and toppings…bowls are fun to make and super comforting to eat. What You’ll Need
How to Make Vegan Burrito Bowls
Press and dice your tofu before getting started. Now heat up some oil in a large nonstick skillet. Once the oil begins to shimmer, add the tofu cubes in an even layer. Let them cook for a few minutes, until they begin to brown, then give them a flip and let them cook a few minutes more, to brown on their other sides. Take the tofu out of the skillet and put it on a plate. Now heat up a little more oil and add your onion. You want the onion to cook until it just begins to brown — 10 minutes or so, giving it a stir every so often. Now add your garlic and spices. Cook the mixture for just about a minute more, stirring and watching it closely to avoid burning. Now add the black beans, tomato sauce, adobo sauce, and hot sauce.
Give the mixture a stir and bring it up to a simmer. Let it cook at a low simmer for five minutes or so, just to give the flavors a chance to mellow and the sauce a chance to thicken up. Stir the tofu back into the mixture and let everything cook for just a minute or so more, until the tofu is nice and hot.
Fill some bowls with rice, then arrange your tofu mixture on top, along with some guac, salsa, cilantro and/or scallions. Feel free to add any other toppings you like! Meal PrepThese bowls are great for meal prepping! The only ingredient I don’t always recommend prepping in advance is the guamole, as it can turn brown during storage. You can either prep it the day of serving, or skip it (try subbing some cashew cream, fresh sliced avocado, or vegan queso). All other components of the recipe can be prepped up to 4 days in advance and stored in sealed containers in the fridge. Vegan Burrito Bowl 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! Spicy Tofu Vegan Burrito BowlsThese vegan burrito bowls are made with spicy tofu and black beans over a bed of rice. Top with with salsa and creamy guacamole for a delicious and easy dinner that’s perfect for meal prep! Prep Time 15 minutes Cook Time 30 minutes Total Time 45 minutes Servings 4 Calories 466 kcal Author Alissa Saenz Ingredients
Instructions
Recipe NotesNutrition information includes rice and tofu/black bean mixture. I did not include guacamole and salsa because the nutrition will vary depending on how much you use. Nutrition Facts Spicy Tofu Vegan Burrito Bowls Amount Per Serving (1 bowl (1/4 of recipe)) Calories 466 Calories from Fat 116 % Daily Value* Fat 12.9g20% Saturated Fat 1.5g8% Sodium 278mg12% Potassium 698mg20% Carbohydrates 69g23% Fiber 8.5g34% Sugar 3.8g4% Protein 20g40% Calcium 289mg29% Iron 7mg39% * Percent Daily Values are based on a 2000 calorie diet. Sharing is caring! from http://easyveganrecipes.info/spicy-tofu-vegan-burrito-bowls/?utm_source=rss&utm_medium=rss&utm_campaign=spicy-tofu-vegan-burrito-bowls |