Here’s a great way to mix up the classic avocado toast breakfast while adding some extra nutrients and a delicious crunch.
You can also get creative and switch up the spices to your liking. It’s encouraged!
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Ingredients:
1 (15oz) can chickpeas
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon smoked paprika
Sourdough or ciabatta bread sliced 1/2″ thick
Olive oil
1 large avocado
Lemon juice, to taste
Flaky sea salt, to taste
Fresh ground pepper, to taste
Crushed red pepper, to taste, optional
Fresh parsley, optional
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Instructions:
Preheat your oven to 375F
Place chickpeas on a parchment-lined baking sheet. Season with salt, cayenne pepper, garlic powder, onion powder, and smoked paprika. Mix to combine.
Bake for 16-18 minutes, stirring halfway through.
After you’ve stirred the chickpeas and placed them back in the oven, slice your bread and drizzle a bit of olive oil onto each slice. Toast.
Slice your avocado and mash onto the toasted bread. Top with the roasted chickpeas, a squeeze of fresh lemon juice, flaky sea salt, fresh ground pepper, crushed red pepper, and parsley.
Crispy potatoes for breakfast is always a good idea. Combine that with some veggies and your favorite vegan breakfast sausage, and you’ve got one comforting meal!
Sausage not your thing? You can totally sub for black beans or just leave it out entirely in favor of extra potatoes.
3 medium russet potatoes, cut into cubes (about 1/2″)
1 tablespoon olive oil
1/4 yellow onion, diced
Vegan breakfast sausage of your choice*
1/2 red bell pepper, chopped
1/2 teaspoon apple cider vinegar
1 teaspoon garlic powder
1 tablespoon nutritional yeast
kosher salt, to taste (about 1/4 teaspoon)
freshly ground black pepper, to taste
2 green onions, sliced
*I used 5 links of Field Roast’s Apple Maple Breakfast Sausage (not sponsored, just the truth!)
Instructions:
Boil potatoes until fork tender, and set aside.
Warm olive oil in a large skillet/pan over medium heat. Add the onion and cook for about 3 minutes until starting to soften, then add the boiled potato cubes. Crisp the potatoes up for 7-10 minutes, stirring frequently.
Add the sausage, bell pepper, vinegar, garlic powder, nutritional yeast,and a generous pinch each of salt and pepper. Cook another 5 minutes or so, stirring often, until peppers have softened and sausage is browned.
Taste and season with more salt and pepper if needed. Add to serving bowls and top with sliced green onions.
Serve with ketchup, hot sauce, or whatever your heart desires!
This vegan bisque owes its cozy creaminess to cashews, and is loaded with veggies and herbs. It’s easy to whip up and so comforting, especially when topped with Old Bay-seasoned croutons.
For this recipe, I wanted to be reminded of ordering a cup of crab stew or lobster bisque at little mom-and-pop restaurants while growing up in Savannah, GA. Here, the traditional crustaceans and dairy-based cream are replaced by a variety of vegetables, cashew cream, and a hint of Old Bay seasoning in the croutons.
What you’ll need to make the bisque and croutons:
Half of a baguette
Vegan butter
Garlic
Old Bay
Carrots
Onion
Celery
Flour
Tomatoes
Vegetable broth
A bay leaf
Parsley
Thyme
Cashews
Nutritional yeast
Salt & Pepper
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How to make this recipe:
Slice up your half baguette and toss with melted butter, garlic powder, and Old Bay. Bake at 350F for 10 minutes.
In a large pot, sauté veggies and crushed red pepper in vegan butter, then add the flour and cook a little longer. Pour in the tomatoes, broth, bay leaf, parsley, and thyme. Bring it to a boil, then reduce and let simmer for 20 minutes.
While that cooks, make the cashew cream by blending together softened cashews, water, and nutritional yeast. Add that to the pot after the 20 minutes are up and let it simmer and thicken for another 10 minutes.
Blend it up with an immersion blender, and MAKE SURE you remove the bay leaf before you blend!!
Taste and add salt and freshly ground pepper to your liking. Add to bowls and toss some Old Bay croutons on top. Plus some herbs if you’re fancy!
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Tips for making vegan carrot and tomato bisque:
To soften cashews, place them in a bowl of very hot water for 20 minutes. You can also put them in a bowl of cold water and leave them in the fridge to soak overnight.
If you don’t have an immersion blender, you can use a standard blender and work in batches if needed. Just make sure to let the bisque cool a bit before blending!
You can substitute regular tomatoes for the fire roasted ones, if needed.
I say this recipe make around 4 servings, but I don’t really like to assume serving sizes for people. If you think you’d like more, go ahead and double the recipe.
A splash of dry white wine would be lovely here. I feel like I add wine to everything, so I left it out this time. (Or rather, I put it on the side)
Vegan Carrot and Tomato Cashew Bisque with Old Bay Croutons
Hannah
This vegan bisque owes its cozy creaminess to cashews, and is loaded with veggies and herbs. It’s easy to whip up and so comforting, especially when topped with Old Bay-seasoned croutons.
Slice up half of a baguette into crouton-sized pieces and add to a large bowl. Toss with melted vegan butter, garlic powder, and Old Bay seasoning.
Add croutons to a lined baking sheet and bake for 10 minutes, stirring/flipping halfway through.
Bisque
In a large pot, melt butter over medium heat and add carrots, onion, celery, garlic, and crushed red pepper. Cook 5-7 minutes until vegetables are soft and the edges of the onions are just beginning to brown. Mix in the flour and allow to cook another few minutes.
Add the tomatoes, vegetable broth, bay leaf, parsley, and thyme. Bring the mixture to a boil, then reduce heat and simmer for 20 minutes.
Make the cashew cream while that cooks. Add cashews, water, and nutritional yeast to a blender and blend until very smooth.
Add the cashew cream to the pot after 20 minutes, bring to a simmer, and cook another 10 minutes until thickened. Turn off the heat and remove the bay leaf.
Use an immersion blender to blend the bisque until the whole pot is smooth and creamy. (If using a standard blender, allow the mixture to cool some before pouring into blender in batches)
Taste and add salt and freshly ground pepper, to taste. Ladle into bowls and top with the Old Bay croutons.
Notes
*to soften cashews, let them sit in very hot water for 20 minutes
Keyword bisque, carrot soup, cashew bisque, old bay croutons, soup, tomato bizque, tomato soup, vegan bisque, vegan tomato bisque
I figured now is the perfect time to share one of my absolute favorite soup recipes, what with COVID-19. Most if not all of the ingredients are probably already in your pantry and fridge/freezer, and they all have long shelf lives. And it’s one-pot. Aren’t those always the best kinds of recipes? Anyways…
Stay safe y’all (and make this hearty soup while you’re self-quarantining)!
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Ingredients:
1 tablespoon coconut oil
1 small yellow onion, diced
1 carrot, finely diced
3 cloves garlic, minced
thumb of ginger (about 2 tablespoons), minced
1/4 teaspoon crushed red pepper, to taste
2 tablespoons curry powder
1 tablespoon tomato paste
1 cup red lentils, rinsed and picked through
1 (14 oz) can unsalted petite diced tomatoes
1/2 (14 oz) can coconut milk
2 – 3 cups vegetable broth, depending on desired thickness
2 cups packed kale*
Fresh cilantro, optional
1 tablespoon lemon juice
Salt and pepper, to taste
* You could also use frozen kale.
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Instructions:
Heat oil in a large pot over medium heat, sauté onion and carrot with a pinch of salt for 5 – 7 minutes until soft and beginning to brown.
Add garlic, ginger, curry powder, crushed red pepper, and tomato paste. Cook 1 – 2 minutes until fragrant, then stir in lentils.
Pour in tomatoes, coconut milk, and vegetable broth and bring to a boil. Reduce heat and simmer 30 – 40 minutes until the the flavors have melded, and the lentils are cooked and soft.
Remove from heat and stir in kale, cilantro, lemon juice and season to taste with salt (if needed) and fresh ground pepper.
Crostini is one of my all time favorite appetizers because, while incredibly simple, it has so much room for creativity. And, I mean, who doesn’t like toasted bread with various toppings?
Appetizers like these are so easy to make ahead of time, they travel well, and aren’t “obviously vegan”, so I often find myself opting for crostini when bringing dishes to gatherings with friends and family.
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Ingredients:
1 (14 oz) can artichoke hearts
1/2 cup kalamata olives
1/2 cup castelvetrano olives
2 tablespoons sun-dried tomatoes (in oil are okay, just use less olive oil)
2 tablespoons capers
2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/3 cup grated vegan parmesan (like Violife)
Pinch of salt, or to taste
Pinch of crushed red pepper (optional)
Fresh parsley for topping
A baguette
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Instructions:
Preheat oven to 350F.
Finely chop (or you could use a food processor) the artichoke hearts, olives, sun-dried tomatoes, and capers. Add to a bowl and mix in the olive oil, lemon juice, vegan parmesan, salt, and crushed red pepper.
Slice the baguette on a bias into 1/2 inch thick pieces, brush each side with oil, and bake for 5 minutes per side until edges are golden brown.
Top the crostini with the artichoke and olive mixture, sprinkle some more grated parmesan and the fresh parsley over them, and enjoy.
Notes:
This recipe makes a lot, so consider halving it if it’s only for a few people. But hey, it also keeps well in the fridge for days, so maybe bring the leftovers for lunch or throw it in sandwiches and salads.
Mix up pizza night by making this vegan garlic white pizza sauce! It’s creamy, garlicky, and so easy to make. This pizza is topped with vegan sausage, artichoke hearts, vegan parmesan, and arugula.
What’s in this Vegan White Pizza Sauce?
White pizza is made without traditional tomato sauce, and is topped with white cheeses. This vegan white sauce is made with cashews, vegetable broth, garlic, lemon juice, nutritional yeast, vegan butter, flour, yellow onion, parsley, basil, freshly ground black pepper, and salt.
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How Do I Make Vegan White Pizza Sauce?
This recipe is made by sautéing onion in vegan butter, then whisking in flour and cashew cream (raw cashews, vegetable broth, garlic, lemon juice, and nutritional yeast) and simmering until thick and creamy. Chopped fresh parsley and basil are added at the end, along with black pepper and salt to taste.
Which Toppings Go Well on White Pizza?
Some of my favorites include:
Artichoke hearts
Caramelized onions
Jalapeños
Crushed red pepper
Mushrooms
Arugula
Fresh basil
Sun-dried tomatoes
Olives
Vegan mozzarella
Vegan parmesan
Vegan sausage
Vegan pepperoni
Cooked and crumbled tofu or tempeh
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What Should I Serve With Vegan Garlic White Pizza?
I know I titled this “pizza sauce” but this creamy white garlic sauce is delicious on pasta as well! Stir in some cooked pasta noodles and enjoy, or pop it in the oven for a vegan baked white mac and cheese. The below image is of personal-sized baked white mac and cheese, topped with toasted bread crumbs.
Prep Time: 5 minutes – Cook Time: 10 minutes
Ingredients:
1 cup raw cashews (soaked or boiled if you don’t have a high-powered blender)
2 cups vegetable broth
2 cloves garlic
1 tablespoon lemon juice
1/4 cup nutritional yeast
2 tablespoons vegan butter
3 tablespoons flour
1/4 cup finely chopped yellow onion
freshly ground black pepper
1 tablespoon fresh chopped parsley (optional)
1 tablespoon fresh chopped basil (optional)
Instructions:
Blend cashews, vegetable broth, garlic, lemon juice, and nutritional yeast together until very smooth to make the cashew cream.
Melt butter over medium/medium low heat in a medium saucepan, sauté onion for a few minutes until soft and translucent, whisk in flour.
Slowly whisk in the cashew cream to avoid clumps. Simmer for about 5 minutes, stirring often, until it’s thick and creamy. Stir in the parsley, basil, and black pepper. Taste and season with more salt and pepper if needed.
Go forth and sauce!
Notes:
This recipe makes lots of sauce, so you might want to halve the recipe if you aren’t making multiple pizzas. The leftover sauce is amazing with pasta!
The featured pizza is topped with artichoke hearts, vegan sausage, vegan parmesan, and arugula.
Vegan Garlic White Pizza Sauce (Pizza Bianca)
Hannah
Mix up pizza night by making this vegan garlic white pizza sauce! It's creamy, garlicky, and so easy to make. This pizza is topped with vegan sausage, artichoke hearts, vegan parmesan, and arugula.
Blend cashews, vegetable broth, garlic, lemon juice, and nutritional yeast together until very smooth to make the cashew cream.
Melt butter over medium/medium low heat in a medium saucepan, sauté onion for a few minutes until soft and translucent, whisk in flour.
Slowly whisk in the cashew cream to avoid clumps. Simmer for about 5 minutes, stirring often, until it’s thick and creamy. Stir in the parsley, basil, and black pepper. Taste and season with more salt and pepper if needed.
Top your pizza and bake as you normally would.
Notes
*To soften cashews, you can soak them in water overnight or in very hot water for 15 minutes.This recipe makes lots of sauce, so you might want to halve the recipe if you aren’t making multiple pizzas. The leftover sauce is amazing with pasta!
Keyword easy vegan white pizza, vegan pizza bianca, vegan white pizza, vegan white pizza sauce, white pizza, white pizza sauce
Excuse how stereotypically vegan this next statement is: I am obsessed with kale. Now that that’s off my chest, I figure the title of this recipe is explanation enough. Buffalo. Chickpea. Kale. Caesar. Wraps!
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– Makes about 4 large wraps –
Ingredients:
For the buffalo chickpeas:
1 (15 oz) can chickpeas, drained and rinsed
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon cayenne pepper (optional)
2 tablespoons of your favorite vegan buffalo sauce
For the kale caesar salad:
4 cups curly or tuscan/dinosaur kale, chopped
desired amount of vegan caesar dressing (recipe below)
vegan parmesan of your choice (optional)
For the vegan caesar dressing:
1 cup raw cashews, soaked overnight or in hot water for 15 minutes
1/2 cup water
2 tablespoons extra virgin olive oil (or extra water)
the juice of 1 small lemon and its zest
1 tablespoon vegan dijon mustard
1 clove of garlic
1 tablespoon vegan worcestershire
1 heaping tablespoon non-pareil capers
1 tablespoon hemp hearts (optional)
1 tablespoon nutritional yeast
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
pinch of parsley flakes for color (optional)
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Instructions:
If making your own caesar dressing, add all of the ingredients to a blender and blend until smooth.
Preheat your oven to 400F and line a baking sheet with a silicone mat or parchment paper. Toss chickpeas with smoked paprika, garlic powder, onion powder, salt, and cayenne pepper. Add them to your baking sheet and bake for 15-20 minutes, stirring once halfway through. When they are done roasting, toss with buffalo sauce.
Assemble the wraps. Add kale tossed with caesar dressing and buffalochickpeas to a whole wheat wrap. Top with vegan parmesan, extra buffalo sauce, fresh ground pepper, avocado slices, or whatever else you’d like. Fold and enjoy! Makes about 4 large wraps.
This Mexican quinoa is one of my favorite lazy (yet tasty and nutritious) meals! It comes together in about 30 minutes and uses ingredients you likely already have in your fridge and pantry – plus they’re pretty cheap! Hello, Rotel?
You could absolutely make a big batch of this quinoa at the beginning of the week and use it in salads, tacos, burritos, or eat it on its own – it’s an awesome prep-ahead dish! I’ve made variations of this dish over the years, but this is definitely my favorite way to do it.
1 tablespoon olive oil (or sauté in water for oil-free)
4 cloves garlic, minced
1 medium onion, diced (I used red but like yellow, too)
1 red bell pepper, diced
2 cups quinoa, rinsed
2 cups vegetable broth (or vegan chicken broth)
2 (15 oz) cans black beans, drained and rinsed
1 (10 oz) can Rotel diced tomatoes & green chilies*
2 cups frozen or canned corn kernels
2 tablespoons chili powder
1 tablespoon cumin
Salt and pepper to taste
The juice of 1 lime
*(or try the Rotel HOT tomatoes with habaneros!)
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Instructions:
In a large skillet over medium heat, sauté onion and bell pepper in oil for 5 minutes or until soft.
Add the garlic and sauté another minute, until very fragrant.
Stir in quinoa, vegetable broth, black beans, Rotel tomatoes and chilies, corn, chili powder, cumin, salt, and pepper. Bring the mixture to a boil, cover, then reduce to a simmer and cook for 15-20 minutes until quinoa is soft.
Mix in the lime juice, taste, and add additional salt/pepper to taste.
Serve and enjoy! I recommend topping with guacamole and salsa, or adding to salads, burritos, or tacos.
So, I’ve made countless chickpea salad recipes over the years. I always end up heavily modifying each one, so I decided to pull my favorite parts of my favorite recipes together to create one chickpea salad to rule them all.
This chickpea salad is packed with so much flavor, texture, and goodness. I hope ya like it!
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For the above pinwheels: I spread some dijon mustard on a spinach wrap, then the chickpea salad, and topped with lettuce. Tightly roll the wrap into a log and use a bread knife to cut 1/2 inch pinwheels. Stick them on a plate and enjoy as a meal or serve them as appetizers.
Ingredients:
1 (15 oz) can chickpeas, drained and rinsed
3 tablespoons tahini
1 tablespoon stone ground dijon mustard
1 tablespoon agave (alternatively, maple syrup or coconut sugar)
1 tablespoon capers, chopped
1/3 cup finely chopped dill pickle
1/4 cup finely diced celery
1/4 cup diced red onion (green onion would work here, also)
1 teaspoon onion powder
1 teaspoon dill (I used dry)
1 teaspoon paprika (I’ve also used Old Bay here)
1 tablespoon roasted sunflower seeds (optional)
the juice of half a large lemon
salt and pepper, to taste
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Instructions:
In a large bowl, mash the chickpeas with a fork or hand-masher until there are just a few whole chickpeas left.
Mix all of the other ingredients in with the mashed chickpeas, taste, and adjust seasonings to your preference.
Add the chickpea salad to a sandwich with lettuce and tomato, roll into pinwheels, add to wraps, have it with crackers, or just eat it out of the bowl!
Penne alla Vodka was one of the first recipes I ever made in my first apartment, around 5 years ago. Mind you, I wasn’t vegan at the time so I didn’t know about the wonders of cashew cream. But now I do and here we are.
This dish is simple, creamy, hearty, and delicious – what more could you want?
So why vodka?
“Along with the penne pasta, this dish generally contains cream sauce mixed with marinara sauce or tomato paste, which are a combination unusual in Italian cooking because the acidity of the tomatoes tends to make the oil in the cream separate. The ethanol (vodka) serves as an emulsifier, allowing the water and lipids to remain mixed together.”
“Ethanol is also thought to solvate certain flavors from the tomato that would otherwise be inaccessible in water. This is seen in other vodka sauces, as well.”
1 (28 oz) can of crushed or petite diced tomatoes (sometimes I’ll do a 15 oz can of each for a more interesting texture)
Salt and pepper, to taste
Penne, cooked according to box instructions
Fresh parsley or basil for serving (optional)
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Instructions:
Add the cashews to a blender along with the nutritional yeast and water, and blend until very smooth.
In a large skillet over medium heat, sauté onion in butter for about 5 minutes. Add the garlic and crushed red pepper and sauté another 2 minutes until the onions are soft and slightly browned, and the mixture is very fragrant.
Pour in the vodka and let cook for about 5 minutes, until the alcohol has cooked off.
Add the tomatoes, stir, and let the mixture simmer for 10-15 minutes until thickened – you may need to lower the heat some.
Stir in the cashew cream and cook for about 10 more minutes, until the sauce is thick and creamy.
Add salt and pepper to taste (I usually end up not needing any), and mix well.
Serve over penne cooked according to box instructions, top with parsley or basil, and enjoy!
Notes:
*If using a high powered blender, you don’t need to pre-soak your cashews to soften them. If you’re short on time, you can immerse the cashews in boiling hot water for 15 minutes (don’t keep the water boiling, just make sure it’s very hot when you put the cashews in, and then let them sit)
