Open-Faced Roasted Tomato Sandwiches

There’s NOTHING like a good ol’ tomato sandwich. I mixed up the classic southern tomato sandwich (don’t take away my southern card) and made these with roasted tomatoes and a tangy mayo spread. So if you’ve got 20 minutes, make these simple and delish sandwiches!

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If you’re into recipe videos, I made one for these sandwiches over on Tik Tok:

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Ingredients:

  • 1 large tomato
  • Olive oil
  • Salt
  • Pepper
  • 1/4 cup vegan mayo
  • 1 tbsp lemon juice
  • 1 minced clove of garlic
  • Toasted bread

Instructions:

  1. Preheat your oven to 350F
  2. Lay out slices of tomato on a parchment-lined baking sheet and brush with olive oil. Lightly sprinkle with salt & pepper. Bake in the oven for 20 minutes
  3. Whisk together mayo, lemon juice, and garlic
  4. Spread mayo mixture on toasted bread, top with tomatoes, & enjoy!


Crispy Tofu Tacos with Vegan Lime Cumin Slaw

These tacos remind me of being on deck at a restaurant in the Bahamas eating some fish tacos and sipping a Kalik. But vegan! Ah, covid travel blues. Maybe they’ll spark some memories for you, too.

This slaw is the JAM, by the way. If you’re not into tofu, please – make the slaw at least! The little kick from the cayenne and sliced red onion is so good.

Also, if you’re not into tofu dishes – maybe you’ll like this one! I know it can be a little intimidating if you’ve never tried it or have only had it prepared one way. But tofu is basically magic and can soak up all kinds of marinades and be made to have so many different textures. These are, as the name says, the perfect little crispy golden bites that are perfect for tacos.

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Ingredients:

Lime Cumin Slaw

  • 6 cups/1 bag shredded cabbage mix
  • 1 small red onion, thinly sliced
  • 1/2 cup vegan mayo
  • Juice of 1 lime (about 2 tablespoons)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon agave or maple syrup
  • 1/2 teaspoon salt
  • 1/2 teaspoon fresh ground pepper

Crispy Tofu

  • 1 block extra firm tofu, cut into 1/4″ slices
  • 1/2 cup cornstarch
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • Olive oil

Etc.

  • Tortillas
  • Sliced avocado
  • Chopped tomato
  • Lime wedges
  • Whatever else you want to top with
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Instructions:

Lime Cumin Slaw

  1. Whisk together dressing ingredients (mayo through fresh ground pepper) in the bottom of a large bowl.
  2. Place cabbage mix and red onion in the bowl with the dressing, and toss to coat.

Crispy Tofu

  1. Slice the tofu and place pieces between 2 towels, pressing gently, for 10-15 minutes to soak up some excess moisture.
  2. Whisk together cornstarch, smoked paprika, cayenne pepper, garlic powder, and salt. Coat each piece of tofu in the mixture and set aside on a plate.
  3. Over medium-high heat, coat the bottom of a large pan with oil and pan fry tofu 3-4 minutes per side until golden brown and very crispy.

Heat up some tortillas and assemble your tacos with the slaw, crispy tofu, sliced avocado, chopped tomato, or whatever else you’d like. Enjoy!



Vegan Mac & Beer Cheese Bites

It’s almost finger food and funny commercial day! Also I hear there are sports involved. Whether you’re here for the snacks or the football, you’ve gotta make some fun food! Personally, I think no Super Bowl is complete with two things: cheese and beer. Thus, vegan mac & beer cheese bites! These bites definitely make enough to serve a crowd, or for you to have leftovers all to yourself (what I’ll be doing on account of covid).

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Makes about 48 bites. Spread out to two mini muffin tins or bake a second batch.

Ingredients:

  • 1 (16 oz) box cooked elbow pasta, minus 1 cup
  • 1 cup soaked cashews
  • 1 cup water
  • 1/4 cup nutritional yeast
  • 2 cloves garlic or 1 teaspoon powder
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons spicy brown mustard
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground turmeric
  • 1 teaspoon salt, plus more to taste
  • Pinch of cayenne pepper
  • 3/4 cup beer (lager)
  • Grated vegan cheddar cheese

Instructions:

  1. Preheat your oven to 350F.
  2. Add all ingredients except for beer to a blender and blend until smooth.
  3. Pour the cheese sauce into a saucepan with the beer, and heat over medium-low until thick and bubbly (5-10 minutes). Taste and season with more salt if needed. Stir the pasta noodles into the sauce.
  4. Lightly oil a mini muffin tin and spoon the mac and cheese into each hole. Pack the mac and cheese down tightly with the back of a spoon. Sprinkle some grated vegan cheddar cheese over the tops. Don’t skip this step because the cheddar shreds help keep the tops of the “muffins” together.
  5. Bake for 30 minutes. Remove and let cool for 10 minutes before gently removing each bite with a butter knife or the handle of a spoon. Repeat until all the mac and cheese is gone and you’re left with lots of mac and cheese bites.
  6. Serve alone or with a sauce like marinara or ketchup, and enjoy!


Lemony Chickpea & Cucumber Salad with Dill

This vegan cucumber salad is the perfect summer side! It’s packed with crunchy veggies, hearty chickpeas, lots of fresh dill, and a tangy dressing.

If there’s one thing I could eat every day, it’d probably be this. That and curly fries. Or guac. Or pasta. The cucumber and red onion are crunchy, the dressing is fresh and tangy, and it all just makes for a really refreshing side dish. Also, bonus points for using up a decent amount of dill! I always find myself with a ton during the spring and summer.

Assembled vegan cucumber salad with chickpeas, tomatoes, and dill.
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What’s in This Vegan Cucumber Salad?

  • Cucumber – Regular, English, or Persian. Thinly sliced.
  • Onion – Red is best for this salad, in my opinion!
  • Tomatoes – I used cherry tomatoes, but if you’ve got a big beautiful summer tomato feel free to use that.
  • Cooked chickpeas – A 15oz can.
  • Olive oil – Use a better quality kind since its flavor will play a part in the dressing.
  • Garlic – Fresh or the freeze-dried kind.
  • Lemon juice
  • Mustard – Something grainy! I use stone ground mustard.
  • Sweetener – I use maple syrup or agave.
  • Dill – Fresh!
  • Kosher salt
  • Freshly ground black pepper

How Do I Make Vegan Cucumber and Chickpea Salad?

  1. Prep your veggies – slice the cucumber and onion, chop the tomatoes, etc.
  2. Drain and rinse your chickpeas.
  3. Whisk together the dressing ingredients in the bottom of a large bowl, then add the chopped veggies and toss it all together.
  4. Refrigerate for at least an hour before serving so the flavors can become even more delicious.
A close up of ingredients for the vegan cucumber salad with chickpeas, lemon, red onion, tomatoes, and dill dressing.
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What Kind of Cucumbers Should I Use For Cucumber Salad?

I used regular cucumbers for the images here, but I usually prefer to use English cucumbers. They’re a bit sweeter and have fewer seeds, so I don’t even bother removing the seeds when using them. Persian cucumbers also work well, but they are smaller so you’ll probably want to use 3 or 4.

Tips for Making Vegan Cucumber Salad

  • Like I mentioned above – make sure you allow this salad to chill in the fridge for at least an hour before serving! It gives the garlic, dill, and lemon more time to develop their flavors and really pop.
  • You can use dried dill in a pinch, but I really recommend using fresh for the best flavor.
  • You can use a mandolin to slice the cucumber if you prefer that over a knife.
  • For the freshest flavor, I recommend eating this salad within 3 or 4 days. It will last for a up to a week in the fridge, though.

What to Serve With Cucumber Salad

This salad is also very meal prep worthy! I make it at the start of the week and use it as a side with dinner, throw it in wraps or pitas, top some hummus toast with it, or just eat it by the spoonful straight out of the bowl. It’s also the perfect vegan side to bring to a barbecue, potluck, or other summer event.

A serving idea for vegan cucumber salad: cucumber, chickpea, tomato, and dill salad on toast with hummus and freshly ground black pepper.
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Lemony Chickpea & Cucumber Salad with Dill

Lemony Chickpea & Cucumber Salad with Dill

Hannah
The perfect summer side! This easy salad is packed with crunchy veggies, hearty chickpeas, lots of fresh dill, and a tangy dressing.
5 from 1 vote
Prep Time 15 mins
Cook Time 1 hr
Course Salad
Cuisine American
Servings 6 servings

Ingredients
  

  • 1 large cucumber seeds removed, sliced into half moons
  • 1 small red onion thinly sliced
  • 1 pint/container cherry tomatoes halved
  • 1 (15 oz) can chickpeas drained and rinsed

Dressing:

  • 1/4 cup olive oil
  • 1-2 cloves garlic minced
  • 2-3 tbsp lemon juice from one whole lemon
  • 1 tbsp stone ground mustard
  • 1 tsp maple syrup or agave
  • 1/4 cup fresh dill
  • 1/2 tsp kosher salt to taste
  • freshly ground black pepper to taste

Instructions
 

  • Prepare the cucumber, onion, tomatoes, and chickpeas. Set aside.
  • Whisk together dressing ingredients in the bottom of a large bowl. Pour in the veggies and chickpeas.
  • Toss to combine, cover, and refrigerate for at least an hour before serving.
Keyword chickpea salad, cucumber chickpea salad, cucumber salad
A pin image of vegan lemony chickpea and cucumber salad with tomatoes and dill.

Green Sandwich with Vegan Pesto Cream Cheese

Making this pesto cream cheese is as simple as locating your favorite brands of non-dairy cream cheese and vegan pesto. Yep, most pestos aren’t vegan (or even vegetarian) due to the inclusion of parmesan cheese. Authentic parmesan cheese is made with animal rennet, an enzyme that’s found in the lining of a goat or calf’s stomach… But it’s easy to find a great vegan pesto at a variety of stores, or you could always make your own if you find yourself with lots of basil and a bit of time.

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Not sure which non-dairy cream cheese to buy? I’ve tried a bunch over the years, and am always here with the recommendations! Since you’re mixing it with pesto, you can get away with a cream cheese that’s good but not your favorite. Ultimately, you just have to explore a bit with vegan options to find what you like! Hate one brand? Try another next time it’s on sale, or mix up how you’re serving it. If you have been eating dairy cream cheese on plain bagels your entire life, it’s going to be a bit hard to find a vegan cream cheese that replaces that experience 1:1 at first. Try it on a bagel sandwich with lots of fresh herbs, capers, veggies, red onion, vegan deli slices, carrot lox if you’re feeling adventurous, or whatever tickles your fancy. Or, duh, mix it with pesto and make this!

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Ingredients:

  • Sliced bread
  • Non-dairy cream cheese
  • Vegan pesto
  • Fresh lemon juice
  • Fresh ground black pepper
  • Cucumber, sliced
  • Avocado, sliced
  • Arugula

Instructions:

  1. Toast your bread. While it’s toasting, whisk together equal parts cream cheese and pesto, a squeeze of fresh lemon juice, and a few cracks of pepper. Adjust amounts depending on how many sandwiches you’re making.
  2. Spread pesto cream cheese on bread, top with veggies, and eat!


Vegan Roasted Garlic Aioli with Shoestring Parsnip Fries

It’s parsnip season! If you’ve never cooked with parsnips, they’re very closely related to carrots. They have a sweet taste like carrots, but with an earthy nutty flavor.

I say aioli in a cheater’s sense, because this recipe uses prepared vegan mayo. Traditional aioli is made from egg yolks emulsified with olive oil.

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For the Roasted Garlic Aioli:

  • 1 small head of garlic
  • 1/2 cup vegan mayo
  • 2 teaspoons lemon juice, or to taste
  • 1/4 teaspoon dijon mustard
  • A pinch of salt

Instructions:

  1. Cut the top off the head of garlic to expose the cloves and place on a square of aluminum foil, drizzle lightly with olive oil. Wrap the foil tightly over the head of garlic, then roast in the oven at 400F for 30-40 minutes or until very soft.
  2. Allow it to cool and then remove the cloves (I squeeze them out) from the skins, and place them in a bowl. Mash into a paste with a fork and mix in with the vegan mayo, lemon juice, dijon mustard, and salt.
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For the Parsnip Fries:

  • 2-3 large parsnips, cut into shoestring pieces
  • Olive oil
  • Salt

Instructions:

  1. On a parchment-lined baking sheet, toss the parsnips with olive oil and salt.
  2. Bake at 400F for about 30 minutes, stirring halfway

Vegan Colcannon

Ever put cabbage in your mashed potatoes? Make this vegan colcannon on March 17th for St. Patrick’s Day!

What is Colcannon?

Colcannon is a traditional Irish dish of creamy mashed potatoes with crunchy kale or cabbage. Here I used cabbage (partly because I had one of massive proportion in my fridge), but I like it with kale just as much. To serve, make a well in the center of the mashed potatoes and place a knob of butter in it.

More Vegan Recipes for St. Patrick’s Day:

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Ingredients:

  • 5 yukon gold potatoes, quartered
  • Kosher salt
  • 5 tablespoons vegan butter, 1 reserved for later
  • 3 chopped green onions, some reserved for garnish
  • 2-3 large garlic cloves, minced
  • 2 cups shredded cabbage
  • 1 cup unsweetened/unflavored plant milk (use one you like the taste of!)
  • Freshly ground black pepper, to taste

Instructions:

  1. Quarter potatoes, add to a pot, and cover with salted water. Bring to a boil and cook until fork tender. Drain and set aside.
  2. Over medium heat, melt 4 tablespoons of the butter in a large saucepan and sauté green onion and garlic for 2 minutes. Add the cabbage and cook another few minutes until tender.
  3. Stir in the milk and pepper, bring to a simmer, then add in the potatoes. Coarsely mash with the back of a fork and season with additional salt and pepper if needed.
  4. Transfer to a bowl, make a small well in the center to place the reserved tablespoon of butter in, and sprinkle extra sliced green onions over top.
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vegan colcannon

Vegan Colcannon

Hannah
Colcannon is a traditional Irish dish of creamy mashed potatoes with crunchy kale or cabbage. This vegan version is perfect for St. Patrick's Day!
Prep Time 10 mins
Cook Time 30 mins
Course Side Dish
Cuisine Irish
Servings 4 servings

Ingredients
  

  • 5 yukon gold potatoes quartered
  • 5 tbsp vegan butter 1 reserved for later
  • 3 green onions chopped, plus more for garnish
  • 3 cloves garlic minced
  • 2 cups green cabbage shredded
  • 1 cup unsweetened, unflavored non-dairy milk
  • kosher salt to taste
  • freshly ground black pepper to taste

Instructions
 

  • Quarter potatoes, add to a pot, and cover with salted water. Bring to a boil and cook until fork tender. Drain and set aside.
  • Over medium heat, melt 4 tablespoons of the butter in a large saucepan and sauté green onion and garlic for 2 minutes. Add the cabbage and cook for another few minutes until tender.
  • Stir in the non-dairy milk, a pinch of salt, and a few cracks of pepper. Bring to a simmer, then add in the potatoes. Coarsely mash with the back of a fork and season with additional salt and pepper to taste.
  • Transfer to a bowl, make a small well in the center to place the reserved tablespoon of butter in, and sprinkle extra sliced green onions over top.
Keyword colcannon, vegan colcannon, vegan st patrick’s day

Vegan Pumpkin Mac & Cheese

Okay, hear me out! This doesn’t taste like pumpkin or pumpkin pie – just cheesy deliciousness. Pumpkin purée makes this vegan mac and cheese SO creamy, plus it’s just 9 ingredients and ready in only 15 minutes.

And PLEASE, for the love of GOD! Use pure pumpkin purée and NOT pumpkin pie mix!

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Yes, I did put in on a burger with pickled jalapeños. I post things like this on my Instagram (@plantsinmypants) at least 3 times a week!

Prep time: 4 minutes | Cook time: 11 minutes | Serves: about 4

Ingredients:

  • 16oz cooked pasta of choice
  • 1 cup raw cashews, softened if needed*
  • 1 cup pumpkin purée (NOT pumpkin pie mix)
  • 1 cup vegetable broth
  • 1 tablespoon lemon juice
  • 1 teaspoon dijon mustard
  • 1/4 cup nutritional yeast
  • 2 cloves garlic
  • 1/4 teaspoon ground white pepper (or black), optional
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Instructions:

  1. Blend sauce ingredients (cashews through garlic).
  2. Stir sauce into cooked pasta, along with 1/4 teaspoon ground white pepper if using.
  3. Serve immediately.

Notes:

*if not using a high-powered blender: soften cashews by soaking in water overnight or by placing in hot water for 15 minutes prior to use


Buffalo Cauliflower & Ranch Coleslaw Pretzel Hoagies

Crispy buffalo cauliflower and creamy herb ranch dressing, all rested on a buttered and toasted pretzel bun. Put that on your plate! Okay, I’ve been watching too much Mrs. Maisel. But really, put this on your plate!

I deliberated over what to call this for way too long. Is it a roll? A po’ boy? A… sub? I almost settled on sandwich. But nay, it is no simple sandwich – it is a hoagie! (Still open to suggestions from any sandwich connoisseurs out there.)

Every time I make buffalo cauliflower, I feel like I’m left with SO much batter. I think this recipe makes the perfect amount of batter for a small or medium head of cauliflower.

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Serves: About 4 – Prep Time: 10 minutes – Cook Time: 45 minutes

For the Buffalo Cauliflower:

  • 1 medium head cauliflower (about 3 cups), chopped into bite-sized pieces
  • 3/4 cup plant milk
  • 1/2 cup all-purpose flour
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 cup hot sauce (I like Frank’s RedHot)
  • 1 tablespoon vegan butter, melted

Instructions:

  1. Preheat oven to 450F.
  2. Whisk together batter ingredients (all but cauliflower, hot sauce, and butter) in a medium-sized bowl.
  3. Evenly coat each piece of cauliflower in the batter, and place them on a parchment-lined baking sheet, being careful not to let the pieces touch.
  4. Bake for 20 – 25 minutes, flipping halfway. If the batter is falling off, just bake them a bit longer before flipping.
  5. Whisk together melted butter and hot sauce. Pour mixture over the cauliflower and lightly toss to coat with tongs or a spatula.
  6. Bake for another 20 – 25 minutes, flipping again halfway, until crisp.
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For the Herb Ranch Dressing & Coleslaw:

Make this while your cauliflower is baking!

  • 1 cup vegan mayo
  • 3 tablespoons plant milk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons dried chives
  • 1 teaspoon dried dill
  • 1 teaspoon dried parsley
  • 16 oz coleslaw mix (one large bag)

Instructions:

  1. Mix ranch ingredients (all except for the coleslaw) together in an airtight container.
  2. Stir 1/2 cup of the ranch dressing into the coleslaw mix. Taste and add more dressing or salt/pepper if you’d like. I like having lots of this ranch leftover to drizzle on top of the sandwiches, or just to save for later.

Assemble the Hoagies:

Butter and toast your bread*, scoop in the ranch coleslaw, and top with buffalo cauliflower. Finish with sliced green onions, parsley, more ranch, more hot sauce, or whatever ya fancy. Enjoy!

*You don’t have to use pretzel buns, but Pretzilla makes vegan ones that come in a 4 pack. I’ve been able to find them at Whole Foods and Publix!


Crispy Potato Tacos with Spicy Cashew Lime Sauce

Will we ever get tired of tacos? Hmm, I don’t think so.

These ones are loaded with crisp, seasoned potatoes, black beans, chopped tomatoes, and crunchy lettuce – all with a generous drizzle of vegan spicy cashew lime sauce over top.

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For the Potatoes:

  • 2 medium-sized russet potatoes cut into 1/2″ cubes
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt, to taste
  • 1/4 teaspoon cayenne pepper (optional)

Instructions:

  1. Preheat your oven to 400F while you chop the potatoes.
  2. On a parchment-lined baking sheet, toss potatoes with the spices (cumin, paprika, chili powder, garlic powder, salt, and cayenne pepper if using).
  3. Bake for about 35 minutes, stirring halfway, until potatoes are crisp. Oven temperatures vary, so you may need less or more time.
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For the Spicy Cashew Lime Sauce:

  • 1/2 cup raw cashews, softened*
  • 1/2 cup plant milk
  • 2 tablespoons lime juice
  • 1-2 tablespoons hot sauce of your choice
  • 1/2 teaspoon apple cider vinegar
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions:

  1. Add all ingredients to a blender and blend until very smooth.
  2. Store in an air-tight container in the fridge.

*If you have a high-powered blender, you don’t need to soften your cashews. You can soften them by letting them soak in a bowl of water in the fridge overnight, or by placing the cashews in very hot water for 20 minutes before blending.

Assemble your tacos with the crispy potatoes and any other desired toppings such as black beans, baked tofu crumbles, chopped tomatoes, salsa, avocado, lettuce, guacamole, vegan cheese, or cilantro. Top with a drizzle of the spicy cashew lime sauce.