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!)
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!
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)!
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.
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.
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!
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.
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
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!
Oh man… Have I mentioned my love for sun-dried tomatoes before? Yes? Well I’m gonna say it again – that intense, sweet-tart flavor is everything!
Some lovely sun-dried tomatoes along with sautéed onions and garlic, white wine, baby spinach, and a cashew cream sauce make this vegan pasta dish so creamy and flavorful!
The fusilli pasta really grabs as much of the sauce as possible – it’s awesome.
Cook up this dish and be amazed as your multiple cups of spinach are reduced to what seems like a tablespoon. We’ve all been there, am I right?
Caution: be sure to cook enough for all parties present because your house will be smelling heavenly. Thank you onion, garlic, and sun-dried tomatoes.
Anyways, let’s get to it:
Prep time: 10 minutes – Cook time: 15 minutes – Serves: About 4 people
1 cup raw cashews, soaked overnight or use this quick boil method*
1/4 cup nutritional yeast
1 tbsp lemon juice
1 cup vegetable broth or water (if using water, you may want to add a bit more salt)
1 tbsp of oil from the sun-dried tomatoes
1/2 of one medium yellow onion, finely diced
3 – 5 cloves of garlic, minced
1/4 tsp red pepper flakes
3/4 cup julienne-cut sun-dried tomatoes in oil, roughly chopped
1/3 cup white wine (I used a vegan pinot grigio)
3 – 4 cups of baby spinach, optional
salt and fresh ground pepper, to taste
pasta water to thicken if needed
16 oz fusilli pasta, cooked (you could also use bowties, penne, fettuccine, you name it)
vegan parmesan for topping (optional)
Begin boiling the water for the fusilli pasta and cook according to package directions.
Make the cashew cream by blending cashews, lemon juice, nutritional yeast, and vegetable broth until very smooth.
Heat oil over medium heat in a large pan and sauté the onion with a pinch of salt. Cook until tender and translucent, about 3-5 minutes.
Add in the garlic and red pepper flakes and cook for another minute.
Then, toss in the sun-dried tomatoes and cook for about 2 minutes.
Pour in the wine and simmer for a few more minutes until the wine has reduced by half. Add spinach, if using, and cook until wilted.
Stir in the cashew cream and a few cracks of fresh ground black pepper until combined. Cook to thicken. If it gets too thick, stir in small amounts of the pasta water until desired consistency is reached. Add in the pasta noodles and stir again to coat.
Top with vegan parmesan if you’d like, serve, and enjoy!
*Quick-boiling cashews: If you’re not someone who plans out far enough ahead to soak cashews overnight, you can add the cashews to a small sauce pan, cover with water, and bring to a boil. Once it starts boiling, remove from the heat immediately, cover with a lid, and let sit for 10 minutes to soften.
No matter how many vegan meat alternatives come to market (like Beyond and Impossible), I’ll always love a good black bean burger. They pack so much flavor, and really spice up a plain ol’ burger in my humble opinion.
They’re great for any occasion, but I’m posting these on the 4th of July because Amurica, amiright? Make these for your guests and show off your thoughtfulness and the yumminess of vegan burgers, wahoo!
This recipe is loaded with spices and it makes me so happy. Making my own veggie burgers has been one of my recent favorite things to do. I love selecting and actually seeing all of the ingredients that go into the patties.
You can also make a large batch and freeze them! Way healthier, more delicious, and less expensive than spending $8 on a pack of 4 sad veggie patties in the freezer section.
Anyways, let’s get to it:
Ooooh, ahhhh, a glimpse into the future.
But first, it’s patty making time:
Behind the scenes of this recipe on my very serious and very professional Instagram (which is @plants_in_my_pants btw).
Okay this is more like it. Above are the patties prior to baking, ready for their glamour shot.
And… here they are again, post baking.
Burger contestant #1: The Classic American, sans red onion because the patty is already filled with them, ya know? You could definitely still add some fresh red onion for some color, crunch, and added onion-y-ness. In the realm of condiments, I just went with ketchup but usually am a fan of spicy mustard and some vegan mayo on my classic style burgers. This is about the patties, though, the patties.
Burger contestant #2: The Mexican Burger. Now we’re talking. I topped this one with cashew queso, pickled jalapeños, pico de gallo, and hot sauce. I’m not going to tell you what kind of hot sauce to use, because that is a personal choice not to be taken lightly. Some guac or avocado would have also been fabulous on this guy.
So… which path will you choose? (I mean obviously you can top with whatever the heck you want but let me just humor myself, okay?)
Prep Time: 10 minutes – Cook Time: 24 minutes – Makes 6 to 7 large patties
1/2 of one small onion (red or yellow)
1/2 of one red bell pepper
2 (14oz) cans of black beans, or 1 20oz can (drained and rinsed)
1/4 cup corn
flax egg (1 tablespoon flax meal + 2.5 tablespoons water, mixed in a small bowl and left to thicken for 5 minutes)
1 tablespoon soy sauce or tamari
1 tablespoon nutritional yeast
1 teaspoon onion powder
1 teaspoon garlic powder
2 teaspoon cumin
2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt (or to taste)
a few cracks of fresh ground pepper
1/4 teaspoon red pepper flakes (optional)
Sauté onion over medium heat for 3 minutes (either with a small bit of oil, or water for oil-free), add the bell pepper and cook for another 3 minutes or so until the onions are translucent and the peppers are tender but not mushy.
Add all of the ingredients to a large bowl and mash or use a food processor to mix. You want to still have some whole beans in there, so don’t go overboard with the mashing/mixing.
Form about 6 to 7 large patties, packing each one tightly.
Bake at 350F on a parchment lined baking sheet for 24 minutes, turning them halfway through.
Serve with your favorite burger toppings and enjoy! They’re also delicious crumbled in a taco salad.
To freeze these patties, place them on a baking sheet and stick them in the freezer for about 45 minutes. Then you can add them to a freezer bag or container and save for a later date. I like to add a small piece of parchment paper between each patty to prevent them from sticking together in the freezer. I’ve baked them thawed and from frozen, and both work just fine!