But, what’s the only thing that could top the beloved original hummus? Well, pink hummus, of course! 

This delicious beet hummus recipe is so good you’ll make it on repeat. Sweet, creamy, savory, and, did I mention gorgeous? Get ready to add another spread to your ultimate top 3 list! And get your camera ready, because is definitely an Instagram-worthy dish. 

Pink Hummus With Beetroot: It’s So Versatile!

It seems like hummus is everywhere these days and there’s isn’t a dinner party, picnic or gathering without it. Hummus is a must!

This shouldn’t come as a surprise because hummus has it all. It’s vegan, healthy, nutritious, and packed with plant-based protein. The best part? It requires only a few simple ingredients, and it’s easy and quick to prepare. Toss chickpeas, tahini (sesame paste), olive oil, lemon juice, salt and spices in a food processor, a few pulses and voila! 

But pink hummus with beetroots? It’s the new best thing! It’s way more fun tot eat and packed with extra nutrients from the roasted beets. 

Star Ingredients

Beets: The vibrant and earthy flavor of two medium-sized cooked or roasted beetroots is the driving force behind the stunning pink hue of this hummus. Not only do they add a burst of color, but they also infuse a subtly sweet and slightly earthy taste that sets this hummus apart. You can buy store-bought cooked beets, use beets from a can, bake them yourself, or cook them in the microwave.

Chickpeas: A can of chickpeas forms the creamy base of our Pink Hummus. These protein-packed legumes provide a smooth and velvety texture, creating a perfect canvas for the striking beetroot color and flavor to shine through.

Tahini: Three tablespoons of tahini add a rich, nutty depth to the hummus, enhancing its creaminess and providing a delightful contrast to the sweetness of the beetroots. Tahini contributes to the well-balanced and savory profile of the dip.

Garlic: Two cloves of garlic are the aromatic backbone of this recipe. They bring a pleasant pungency that complements the sweetness of the beetroots and adds a hint of warmth to each bite.

Lemon: The juice of one large lemon provides a bright and zesty kick to the hummus, balancing the earthiness of the beetroots and enhancing the overall freshness of the dish. For additional flavor, zest the lemon with a microplane or zester and add the zest in as well!

Cumin: Half a teaspoon of ground cumin introduces a subtle smokiness and an earthy undertone that pairs harmoniously with the beetroots, creating a depth of flavor that lingers on the palate.

How to Make Pink Hummus

Step 1: Cook your beets! You can do this in the microwave, oven, or buy pre-cooked beets.

• Microwave method: Wash, dry, and chop your raw beets, add them to a bowl with some water, cover with a paper towel, and microwave on high for five minutes.
• Oven Method: Wash, dry, and chop your raw beets, add them to a baking pan, rub with olive oil, and bake for 20 minutes at 400℉.

Step 2: Add all the hummus ingredients to a food processor and blend until creamy and smooth. If desired, add a tablespoon or two of water and blend further.

Step 3: Scoop the hummus onto a dish or into a bowl rotating the back of spoon to create a nice texture on top. Dress with your toppings, and enjoy!

Frequently Asked Questions

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Pink Beet Hummus

This colorful spin on traditional hummus is a showstopper! This gorgeous pink hummus is made with roasted beets and is perfect for dipping pita, crackers, and veggies, spreading on sandwiches, or serving at any party or gathering.

Course Appetizer

Cuisine Middle Eastern

Keyword beetroot hummus, hummus, hummus recipe, pink hummus

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 128kcal

Author World of Vegan

Ingredients

• 2 medium-sized beetroots cooked or roasted
• 1 15-ounce can chickpeas rinsed and drained
• 3 tablespoons tahini
• 2 cloves garlic
• 1 lemon large
• ½ teaspoon ground cumin
• ½ teaspoon salt to taste
• ¼ teaspoon black pepper
• 2 tablespoons olive oil divided

To serve

• 1 tablespoon Olive oil
• 2 tablespoons Cilantro chopped
• 1 teaspoon Sesame seeds white or black

Instructions

To Cook the Beets

• To Roast: Slice each beet into 1-inch chunks, place on a roasting pan, and sprinkle with 1 tablespoon of olive oil. Place in the oven and roast for 25 minutes at 400℉.
• To Microwave: Chop beets into 1-inch chunks and place in a microwave-safe bowl with a little water. Cover with a paper towel and microwave for 5 minutes. Allow to cool before handling.
• Store Bought: You can also use store bought cooked beets, as long as they are not pickled in vinegar.

To Make The Hummus

• In a food processor and add the cooked beets, chickpeas (reserving a handful for garnish), tahini, garlic, juice of one lemon, cumin, salt, and pepper, and blitz. Drizzle in 2 tablespoons of olive oil and continue blending in the food processor until smooth. If desired, add one tablespoons of water for a creamier and less thick hummus.
• Spoon the pink hummus into the center of a plate or bowl, and use the back of a spoon to spread the mixture, creating some texture or a bowl in the center for the toppings. Drizzle with remaining olive oil, sprinkle with remaining chickpeas, and top with cilantro and sesame seeds.
• Serve with pita bread, crackers, veggies, on sandwiches, or atop fresh salads.

Nutrition

Serving: 4g | Calories: 128kcal | Carbohydrates: 6g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Sodium: 219mg | Potassium: 159mg | Fiber: 2g | Sugar: 2g | Vitamin A: 30IU | Vitamin C: 12mg | Calcium: 27mg | Iron: 1mg

The post Pink Beet Hummus appeared first on World of Vegan.

From plump white beans to fragrant garlic and a touch of tahini, you’ll discover the art of creating a velvety and flavorful dip that will elevate your snacking experience to new heights. Get ready to indulge in the creamy bliss of white bean hummus like never before!

Raise your hand if you’re ready to whip up a batch of white bean hummus. We know we are!

Why You Need to Try This Hummus with White Beans

If you’re a die-hard champion for chickpeas (and will welcome no other bean), we want to share the reasons why this homemade hummus is worthwhile. If we could give you a tempting taste through this text, we would! But, until that time, here is why we think you’ll love this recipe:

• Quick and Easy: This recipe is done in five minutes flat. How’s that for awesome?
• High on the Health Benefits: Not only is this dip seriously delicious, but it’s both high in protein and fiber. Just a few tablespoons can totally satisfy your hunger in a healthy way.
• Incredibly Versatile: Once you have a batch of this out-of-this-world hummus prepped and ready to go, you can put it on virtually anything. Besides veggies, breads, crackers, and sandwiches, think out of the box and use it on pasta or even fresh fruit!
• White Beans are a Worthy Alternative: While chickpeas have more iron, potassium, calcium, and folate, navy beans are higher in fiber, vitamin C, magnesium, and vitamin B1.

Key Ingredients

Prepare to tantalize your taste buds! White bean hummus, a Mediterranean delight, boasts the perfect blend of plump white beans, zesty lemon juice, and fragrant garlic, creating a dip that’s both irresistibly smooth and utterly satisfying. Let’s delve a little deeper into these simple ingredients.

White Beans (Navy or Cannellini Beans): A more neutral alternative to chickpeas that has the same amount of starchiness, fiber, and protein. You can use navy beans or cannellini beans for this recipe—and don’t toss the liquid! That bean liquid is called “aquafaba” and is essential in creating the creamy texture in this dip.

Tahini: This nutty ingredient brings in all the creaminess, healthy omega-3 fats, and savory flavor. There are also almost 3 grams of protein per tablespoon (woo!) and many essential vitamins and minerals, including niacin, folate, and manganese.

Garlic: For some (like us!), there can never be enough. But, feel free to adjust the amount of garlic in this recipe if needed. Garlic has wonderful antioxidant and anti-inflammatory properties, so it’s not only fantastic for flavor, but great for the immune system.

Lemon Juice: Adding a bit of acidity to your hummus balances out the richness of the hummus and also lightens the flavor. Lemon juice gives a little extra boost of vitamin C, as well.

Types of White Beans to Choose From

When it comes to making a creamy and flavorful white bean dip, the choice of white beans you use can make all the difference. White beans, known for their mild flavor and creamy texture, are the perfect base for a dip that’s both nutritious and indulgent. But did you know that there are several varieties of white beans to choose from? Each type brings its own unique characteristics to the table. Let’s take a closer look at some popular white bean varieties that you can use to elevate your dip game.

Cannellini Beans: Also known as white kidney beans, these are one of the most well-known and widely used white bean varieties. They have a creamy texture and a slightly nutty flavor. Cannellini beans blend easily into a smooth and velvety consistency perfect for dips.

Great Northern Beans: These beans are smaller and slightly firmer than Cannellini beans, which can add a pleasant texture to your dip. They have a delicate, earthy flavor that pairs well with garlic, lemon, and herbs. Great Northern beans are ideal if you want a dip with a bit more substance.

Navy Beans: Often used in baked beans, Navy Beans are small, oval-shaped beans with a mild and slightly sweet flavor. Navy beans create a creamy dip that’s perfect for those who prefer a sweeter undertone in their dip. They work wonderfully with ingredients like roasted garlic and rosemary.

Butter Beans: Also known as lima beans, these offer a unique twist to your white bean dip. They are larger and have a buttery, rich flavor that can give your dip a decadent touch. Butter beans are especially delightful when blended with roasted red peppers or sun-dried tomatoes for added depth and color.

Baby Lima Beans: If you want a milder flavor and a smoother texture in your dip, consider using baby lima beans. These beans are smaller and more delicate than regular lima beans, making them perfect for achieving a velvety consistency in your dip. They pair well with fresh herbs and lemon zest for a bright and refreshing flavor profile.

Cassoulet Beans: Cassoulet beans are another fantastic option for white bean dip enthusiasts. These beans are medium-sized and have a robust, nutty flavor. They are excellent for creating a dip with a heartier, rustic quality.

How To Make This White Bean Hummus Recipe

This hummus is so rich and creamy, and will only take about five minutes to make. Grab a food processor and follow these two simple steps! You’ll have the most delectable dip ready in no time and you might even have a little leftover for later.

Step One: Place all of the hummus ingredients into a food processor.

Step Two: Blend until completely smooth. Add one tablespoon of water, if needed, to loosen it up, and repeat as needed. You want the final texture to be thick and creamy. That’s it!

Enjoy the hummus right away for the best taste.

Best Things To Eat With Hummus

When it comes to hummus, the possibilities are as vast as the universe (well, almost). From crispy carrot sticks that engage in a delightful crunch-a-thon to the glorious union of warm pita bread and smooth hummus, we’ve embarked on a flavor-filled quest to uncover the best companions for this creamy dip.

• Veggies Galore: Choose from a wide variety of healthy, fiber-filled vegetables such as baby carrots, chunks of red onion, crunchy celery sticks, red peppers pieces, broccoli trees, cauliflower crowns, and cool cucumber circles.
• Bring on the Bread: There’s nothing better than bread as a vehicle for heavenly hummus. Think homemade pita, warm tortillas, focaccia bread, or even crunchy crackers.
• Daring Dressing: Did you know that you can pour hummus like a sauce onto pasta, salad, and rice? You won’t believe how delicious it is as a tomato-based alternative.

How To Store Leftover Bean Hummus

To keep any remaining dreamy bean hummus fresh, store in a covered container in the fridge for up to 4 days. If you’re a huge hummus lover, it probably won’t even last that long! Otherwise, just give it a quick mix with a spoon before serving the next time. It’s possible to freeze a sealed container of hummus for up to 4 months, but keep in mind that there might be a change in both texture and flavor once thawed.

FAQs

More Delicious Dips and Creamy Beany Recipes to Try

• If you’re hungry for more hummus, try out these Roasted Beetroot, Jalapeno Olive, and Oil-Free hummus recipes!
• When fun and festive little appetizers are your go-to treat, you’re sure to fall head over heels for this Epic Hummus Board, Hummus Crostini, and Vegan Aioli.
• Recipes like this Rainbow Lavash Wrap and Creamy Hummus Pasta make super satisfying savory lunches.

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Creamy White Bean Hummus Dip

This is a multipurpose bean spread that you can also use as a vegetable dip, on sandwiches, or even stirred into hot pasta! It's creamy with a little extra hint of garlic. I love navy beans for their mild taste. They're also a convenient source of iron. This recipe yields 3⅓ cups of hummus.

Course Appetizer or Snack

Cuisine Mediterranean

Keyword no-oil hummus, white bean hummus, white bean spread

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 people

Calories 273kcal

Author Ashley Madden

Equipment

• food processor

Ingredients

• 1 15.5-ounce can navy beans or cannellini beans (including the brine in the can)
• 1-2 cloves garlic crushed and peeled
• 2-3 tablespoons fresh lemon juice
• 6 tablespoons stirred tahini or cashew butter
• ½ teaspoon sea salt or more to taste
• Water if needed

Instructions

• In a food processor, combine the beans and brine, garlic, lemon juice, tahini, and salt. Process continuously for a few minutes, until smooth.
• Add water, one tablespoon at a time, if needed, to thin it out. You want the hummus to be thick and creamy.

Notes

This recipe was slightly adapted from Plant-Based Delicious by Ashley Madden to adjust for one can of white beans.

Nutrition

Calories: 273kcal | Carbohydrates: 11g | Protein: 8g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Sodium: 598mg | Potassium: 230mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 31IU | Vitamin C: 8mg | Calcium: 68mg | Iron: 2mg

Next time you find yourself craving a dip that’s as smooth as butter but without the actual butter (because, hey, we’re dairy-free here), reach for this wonderful white bean hummus and let it whisk you away to a world of flavorful indulgence. Your taste buds will thank you, and your veggies will be doing a happy dance in that creamy goodness!

This White Bean Hummus recipe is adapted from the Plant-Based Delicious cookbook by Ashley Madden. Page Street Publishing Co. 2023. Thanks to our amazing navy bean hummus recipe tester Mylie Thompson for testing out this recipe! Photos by Amanda McGillicuddy for World of Vegan.

The post Creamy White Bean Hummus Dip appeared first on World of Vegan.

In this article, you’ll learn the best way to sauté tofu so that it’s positively sizzles and creates the loveliest brown crust. Add to that a sweet, dark umami sauce that will knock your socks off. If you’ve never tried tofu szechuan style, you’re truly in for a treat!

What Is Szechuan Tofu?

Szechuan tofu, also known as Sichuan tofu or Schezwan tofu, is a classic and highly flavorful Chinese dish originating from the Sichuan province. It’s bold and spicy with cubed tofu simmered in a savory sauce.

The dish is similar too Mapo Tofu but there are some key differences. Mapo Tofu is made with silken tofu and minced meat, usually pork of beef. In this Szechuan style tofu, it’s completely vegetarian, allowing the tofu to shine. Firm tofu is used instead and stir-fried until crispy—perfect as a main dish served over steamed rice and served with stir-fried vegetables.

Why You’ll Love This Szechuan Tofu Recipe

Even if you’re not a huge tofu fan, we’re convinced that this recipe will turn you around. There’s just so much to love about these crispy tofu cubes, you won’t be able to stop yourself from trying them.

• Healthy and Heaps More Delicious. When you’re in charge of dinner, you know exactly what you’re adding in and what you want to leave out. Fresh veggies in and MSG out!
• Adaptable Ingredients. Staying away from anything spicy? You can absolutely leave out the cayenne pepper. Love a lot of garlic? Add more than the recipe calls for with ease. Not enough sauce? Double the amounts and add all over your rice and veggies. Oh, yeah!
• Inexpensive Alternative to Take Out. Instead of waiting for an hour for your favorite Szechuan tofu to be delivered and spending a chunk of your ready cash, make this recipe and spend that money visiting a local animal sanctuary instead!

Ingredients You’ll Need

It’s all about the tofu! Quality is top priority and we only used the best in this recipe.

• Extra Firm Tofu – This is the most important ingredient, and for a good reason. Using a handmade, traditional tofu like Hodo gives this recipe extra oomph with its high protein content, incredible flavor, and super rich & creamy texture.

How To Make Szechuan Style Tofu

Preparing this Szechuan tofu recipe is much easier than you think. Just three simple steps and you’ll have the most mouthwatering meal in a matter of minutes. While the tofu is cooking, you can get started on any sides. Make sure to remember the chopsticks!

Step One: Dry and cut the tofu into bite-sized pieces.

Step Two: Fry up the tofu cubes in vegetable oil for 6-7 minutes without moving. Flip over and cook for an additional 6-7 minutes until golden brown. While the tofu is browning, prepare the sauce.

Step Three: Place the finished tofu onto a side plate and simmer the sauce. Once the sauce is ready, add in the tofu and let simmer with the sauce for another couple of minutes. Time to enjoy!

Serving Suggestions

The great thing about tofu is that it goes well with so many side dishes. Along with your szechuan tofu, choose one or two of these options to accompany your meal. A helpful rule-of-thumb is to have at least one or two raw elements along with your cooked meal. This gives your palate a few different textures to enjoy. Yum!

Starchy Sides

Sides like these give your tofu dish extra staying power and can make the meal go much farther for more people. Although you don’t have to stick with these traditional choices, they do taste the best with the tofu. Serve everything “family style” and plate out each of these for maximum fun.

• Steamed Sticky Rice
• Peanut Noodles
• Ramen

Variety of Veggie Options

There’s nothing like fresh, steamed, or roasted veggies to turn a simple meal into something special. Any or all of these vegetables will add extra flavor, texture, and nutrients to an already powerful protein-packed recipe. Yay!

• Shredded Red Cabbage
• Lightly Steamed Snow Peas
• Stir Fry Green Beans
• Fresh Bok Choy
• Shredded or Roasted Carrots
• Sliced Red Bell Peppers
• Smashed Cucumber Salad

Storing Leftovers

Any leftover tofu can be placed in an airtight container in the fridge for up to 3-4 days. It can easily be reheated in the microwave (a minute should do it) or by pan-frying with a little bit of oil (or extra sauce) for a couple of minutes until the desired temperature is reached. Freezing is not recommended.

FAQs

More Asian-Inspired Vegan Recipes to Try

• For any noodle-lovers, check out this tangy Teriyaki Stir Fry Over Noodles or super satisfying Soba Noodles with Peanut Sauce for all things noodlicious.
• If you can’t get enough of tofu, we’ve got you covered! How about this tempting Tofu Satay or scrumptious Crispy Tofu with Sweet and Sour Sauce?
• Give a try to light and fresh dishes such as this cool Chinese Chickpea Salad and zesty Zucchini Noodle Bowl.
• Finally, if you’re totally new to tofu, these two recipes are incredibly helpful—How to Marinate Tofu and a glorious Garlic Ginger Tofu Marinade.
• Did you know that you can eat raw tofu? Don’t forget our Tofu Guide for the Tentative Cook, too!

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Crispy Szechuan Tofu

Szechuan Tofu is a savory and spicy Asian-inspired dish. In less time than it takes for a dinner delivery, you can have this sizzling and sensational dish right in front of you. We promise that this recipe is ten times better than take-out!

Course Lunch or Dinner

Cuisine asian

Keyword asian tofu, asian tofu marinade, szechuan tofu

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 4

Calories 189kcal

Author Gina House | World of Vegan

Ingredients

• 16 ounces extra firm tofu
• 4 tablespoons vegetable oil divided
• 4 teaspoons cornstarch or arrowroot powder
• ¼ cup water
• 3 tablespoons soy sauce
• 4 teaspoons toasted sesame oil
• 2 teaspoons maple syrup or sweetener of choice
• 1½ teaspoons garlic powder
• ¼ teaspoon cayenne pepper adjust to taste if you like spicy
• 2 large scallions finely sliced
• sesame seeds (black or white) to taste
• toasted cashews to taste (optional)
• sprinkle of red pepper flakes to taste (optional)

Instructions

• Pat tofu dry thoroughly and cut into even bite-sized cubes.
• Into a cold nonstick saute or frying pan, add the cubed tofu and 2 tablespoons of the vegetable oil. Turn the heat to medium and allow to come to a sizzle and then cook for 6-7 minutes without moving the tofu.
• In a small bowl, add the cornstarch and a few splashes of the water and stir. Then add the remaining water, soy sauce, toasted sesame oil, maple syrup, garlic powder, and cayenne. Whisk well and set aside.
• Once the tofu has nicely browned on the bottom, use a spatula to carefully flip the tofu cubes over and add the rest of the oil. The oil may “squitz,” so please be very careful. Fry for another 6-7 minutes, without moving the tofu. (The exact timing will depend on your particular cooktop and saucepan.)
• When the tofu is browned nicely, transfer to a bowl or plate and set aside.
• Put the pan back on the heat and pour in the sauce mixture. Let the sauce come to a simmer, constantly stirring. This should take about 1-2 minutes.
• The moment the sauce starts to thicken, add the tofu cubes back in and mix well with the sauce. Turn off the heat, but keep the pan on the burner. Allow the tofu to marinate in the warm sauce for a couple of minutes more.
• Garnish with scallions, sesame seeds, and roasted cashews and red pepper flakes, if desired.

Video

Notes

Notes:

• Serve with steamed rice, noodles, and/or with a mixture of roasted and fresh vegetables.
• Sauce Tip: Pour any extra sauce over rice and veggies. So good!
• Dairy-free and gluten-free (if using tamari instead of soy sauce)

Nutrition

Calories: 189kcal | Carbohydrates: 7g | Protein: 2g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Sodium: 759mg | Potassium: 87mg | Fiber: 1g | Sugar: 3g | Vitamin A: 177IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg

Many thanks to our amazing recipe testers Marilyn Vega and Andi Combs for testing this recipe! Process photos by Amanda McGillicuddy for World of Vegan, all rights reserved.

The post Szechuan Tofu appeared first on World of Vegan.

In every language, a rich, hearty stew topped with creamy mashed potatoes and baked to golden-brown perfection always spells comfort food. Cottage pie is a classic dish that’s withstood the test of time, matured over the years, and grown to have greater allure than ever. Every western culture has a similar casserole to its name, brimming with enough meat and vegetables in every bite to appease both hunters and gatherers throughout the ages.

Unlike a pastry-covered pie, cottage pie skips the fussy dough to make preparation and serving a breeze. No baking experience required! All you need is an appetite for a hearty, heartwarming meal.  

What Makes This The Best Recipe For Vegan Shepherd’s Pie?

• Umami: The so-called fifth taste, otherwise understood as savory flavor, contributes the distinct depth and richness that makes the overall eating experience so satisfying. Meat is naturally high in umami, but so are mushrooms, which are the secret ingredient here.
• Allergen-friendly: Everyone’s welcome to the table when this dish is on the menu! There are no common allergens in the mix, meaning it’s gluten-free, dairy-free, eggless, nut-free, soy-free, and as always, completely vegan.
• Freezer friendly: Whether you want to prep ahead or save leftovers for a rainy day, this vegan shepherd’s pie keeps like a champ. Freeze individual portions for up to 6 months and simply microwave or pop it into the oven until hot all the way through.

Key Ingredients

Russet potatoes: These spuds are high in starch which makes them mash up into a light, fluffy vegan mashed potato topping. Peel them for a perfectly smooth mash or keep the skins on for a more rustic approach

Dried mushrooms: Dried porcini are ideal here for their uniquely nutty, earthy flavor and toothsome, meaty texture. Other good options include dried shiitake mushrooms, dried oyster mushrooms, dried wood ear mushrooms, or dried morel mushrooms.

Dried herbs: No pantry is complete without a range of dried herbs at the ready. Through the dead of winter when nothing green is growing, they’ll get you through those dark days with zest and fragrance to spare. Basil, oregano, rosemary, and thyme are our VIPs here.

Lentils: This complete protein creates the most convincing vegetarian cottage pie around using only whole foods. Canned and ready-to-eat, they’re very convenient anytime you want to cut out the meat.

Sun-dried tomatoes: Chewy and subtly sweet, oil-packed sun-dried tomatoes are a rich source of umami as well, harmonizing with the mushrooms to heighten that taste. For even greater flavor, use some of the oil for cooking, instead of plain olive oil.

Nutritional yeast: Both cheesy and buttery without a drop of dairy, nutritional yeast is essential for creating natural vegan alternatives. It can be used to enhance anything from soup to popcorn.

What’s The Difference Between Shepherd’s Pie vs Cottage Pie?

Though the terms can sometimes be used interchangeably, the difference between the two traditionally comes down to the place of origin and type of meat.

• Shepherd’s pie hails from Scotland, later gaining in popularity throughout England and Ireland. It typically calls for ground lamb, befitting of the name.

• Cottage pie came later, appearing in text around 1791 without clear heritage other than the United Kingdom at large. These casseroles were filled with ground beef instead.

While a plant-based version could be seen as either (or neither) based on these simple definitions, most vegan ground meat is compared to beef, given that lamb has a more gamey or grassy taste. Cottage pie is a better fit for conventional flavor expectations.

How To Use Dehydrated Mushrooms

Dried mushrooms are indispensable umami bombs that contain even greater flavor than their fresh counterparts. That’s because the drying process concentrates their essence, breaking down cell walls and making it more readily accessible than straightforward cooking alone.

Here’s how to rehydrate dried mushrooms:

1. Sort your mushrooms and give them a rinse. Wild mushrooms especially are likely to still carry dirt from where they were grown. Brush lightly to remove any leftover particles. Double-check that there are no other stones or twigs that might have gotten mixed up with them.
2. Soak in cold water, ideally overnight. Many recipes will quickly rehydrate dried mushrooms in hot or even boiling water to speed through the procedure. While that technically works, it fails to unlock their full potential. Dried mushrooms tend to float, so keep a plate on top of them in a large bowl to keep them all submerged. Store in the fridge until ready to use.
3. Drain the soaking water but save it! You now have incredibly flavorful mushroom broth, ideal for making soups and stews with, in addition to the toothsome mushrooms you want for the recipe at hand.

Kept in a dry, cool place, dried mushrooms are shelf-stable and can last for 1 – 3 years. Once rehydrated, the mushrooms should be kept in an airtight container in the fridge and used within 5 – 7 days.

This method works for a variety of different mushrooms including dried porcini mushrooms, dried shiitake mushrooms, dried morel mushrooms, dried oyster mushrooms.

Ideas For Cottage Pie Adaptations

Never eat the same meal twice when you apply a bit of creativity to the basic cottage pie formula! Make it your own with a few simple twists.

• Switch up the protein: Use crumbled tofu or tempeh, realistic vegan ground meat like Impossible or Beyond Meat, or a combination of all your favorites.
• Add an extra serving of vegetables: Take a hint from what’s fresh and in season or dig deep into your freezer to pull out a ready-made blend. Keep the cuts as consistent as possible so everything cooks at the same rate. When in doubt, corn and peas are always good choices to start with.
• Say cheese: Everyone loves cheese, so sprinkling a handful of your favorite shredded vegan cheese over the top is a guaranteed crowd-pleaser. Add it within the last 10 minutes of cooking so it can get nice and melty.  
• Spice is nice: The flavor profile is very mild as written, but if you’re a heat seeker, go ahead and spike the filling with crushed red pepper flakes, Tabasco, sriracha, harissa, or your favorite hot sauce.

More Cozy Vegan Casseroles To Try

• Vegan Noodle Kugel
• Vegan Green Bean Casserole
• Vegan Baked Mac and Cheese Casserole
• Vegan Lasagna With Tofu Ricotta
• Easy Vegan Chicken Pot Pie

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Shepherd’s Pie {Cottage Pie} That’s Dairy-Free & Vegan

This vegan shepherd’s pie, also known as cottage pie, is the ultimate comfort food! It’s rich and hearty—full of mushrooms and vegetables in a savory sauce topped with creamy mashed potatoes. This is the perfect meal for chilly evenings to cozy up with!

Course dinner

Cuisine English

Keyword dairy-free shepherd’s pie, gluten-free shepherd’s pie, vegan holiday recipe, vegan shephard’s pie, vegan thanksgiving recipe

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 4

Calories 497kcal

Author Beatriz Buono-Core & Mirko Guth

Ingredients

Mashed Potato Topping Ingredients: 

• 4 large russet potatoes peeled and diced
• plant-based milk unsweetened and unflavored, to taste
• vegan butter to taste
• salt and pepper to taste

Cottage Pie Filling Ingredients: 

• ⅓ cup dried mushrooms porcini if you can find them, otherwise any dried mushroom will do
• 1 cube vegetable bouillon
• 1¼ cups water
• 4 tablespoons olive oil
• 2 carrots peeled and diced
• 1 small yellow onion finely chopped
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 8-ounce can lentils drained
• ½ cup sun-dried tomatoes packed in oil drained and chopped
• 6 tablespoons tomato puree
• ⅓ cup nutritional yeast or vegan parmesan optional
• parsley or chives for garnish optional

Instructions

• Place the diced peeled potatoes in a large saucepan, cover with water, bring to a boil, and simmer for 15 minutes or until soft. Drain the water and roughly mash. Add plant-based milk, vegan butter, salt, and pepper, all to taste, and continue mashing until completely smooth. Set aside.
• In a medium bowl, add the dried mushrooms, bouillon cube, and water. Let the mushrooms soak for 8 minutes, and mix to dissolve the vegetable stock.
• Preheat the oven at 430 degrees F.
• Heat a large frying pan with the olive oil on medium heat. Add the carrots, onion, basil, oregano, rosemary, and thyme. Stir and cook until lightly soft.
• Add the tomato puree to the frying pan and stir. Take your soaking mushrooms and pour the liquid into the frying pan, holding back the mushrooms. Roughly chop the mushrooms before adding them to the pan as well. Add the chopped sundried tomatoes and lentils, and simmer until thickened.
• Once the cottage pie mixture is ready, spread it evenly in a casserole dish. Top with the mashed potatoes and sprinkle generously with nutritional yeast. Cook in the oven for 10 minutes or until the surface is golden. Garnish with parsley or chives and enjoy!

Notes

Storage – Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, place in a freezer-safe container and freeze for up to 3 months. Thaw and reheat before serving.

Can’t find canned lentils? Use about 1 cup of cooked lentils instead.

Nutrition

Calories: 497kcal | Carbohydrates: 81g | Protein: 12g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 89mg | Potassium: 2109mg | Fiber: 9g | Sugar: 6g | Vitamin A: 5420IU | Vitamin C: 41mg | Calcium: 94mg | Iron: 5mg

Photos by J.J. Steele for World of Vegan, all rights reserved. Thanks to our recipe testers Ruth Havertz and Taylor Gillespie. 

The post Vegan Shepherd’s Pie (Cottage Pie) appeared first on World of Vegan.

With a delightful protein-rich tofu-based ricotta made from extra-firm tofu and traditional Italian herbs and spices, this dairy-free lasagna dinner has the same yum-factor as the cheesy lasagna you grew up eating, but it’s way healthier and also cruelty-free! 

I’ve been making this lasagna for years. I’ve made it for myself and my husband to enjoy throughout the week, I’ve made it when guests visit from out-of-town so there’s always a hearty omnivore-approved meal ready in the fridge, and I’ve made it for vegan dinner parties with friends. I even made a double-batch to freeze when I was nearing the end of my vegan pregnancy so I would have ready-made vegan meals when my newborn arrived. Needless to say, I love it, and I hope you will too! 

Why You Should Make This Vegan Lasagna

I know so often we come across recipes online, save them, maybe pin them on our vegan Pinterest inspiration board, or leave the tab open on our computer until we’re so overwhelmed that we shut them all and it’s lost forever.

Dear friend, don’t let that happen with this lasagna recipe! You can click the “print” button on the recipe card below and add the ingredients to your grocery list right now. When you have meals for days in the week ahead, you’ll be so glad you did!

This makes a great:

• Vegan freezer meal that you can meal prep now, divide into serving-sized glass containers, and save until you’re ready to enjoy
• Meal to bring over to a sick, pregnant, or busy friend or neighbor 
• Family meal to fill many hungry bellies 

You get the gist. It’s a crazy handy recipe to get to know and love. From my kitchen to yours, enjoy it!

Key Ingredients

• Lasagna noodles: Make sure to look out for eggs in the ingredient list. Dried lasagna noodles found in the pasta aisle of the grocery store are usually vegan-friendly but a lot of oven-ready options are not. Always check the ingredient list to be sure.
• Vegetables: Yellow onion, zucchini, button mushroom, garlic and spinach add tons of color and flavor to this vegan lasagna! If you don’t have all the vegetables, that’s ok, you can mix and match or add what you do have on hand. This recipe is really versatile! See below for some extra veggie-swapping ideas.
• Super-firm tofu: This firm tofu has already been pressed, making prep time even faster! If you can’t find super-firm, extra-firm tofu works too. Just make sure to press out the excess liquid for 15-30 minutes before using.
• Marinara sauce: Store-bought is fine or if you want to up the flavor even more, nothing compares to homemade marinara sauce! If going the store-bought route, make sure to look out for sauces that contain dairy.

How To Make

Step 1: Bring a large pot of water to a boil, add a pinch of salt, and cook the lasagna noodles according to the directions on the package. Drain the noodles, rinse with cold water to cool, and set aside.

Step 2: In a large skillet over medium, heat the olive oil then add in the onion, zucchini, mushrooms, and garlic. Sauté for about 5 minutes, stirring occasionally, until slightly softened. Remove from heat and stir in the spinach. Cover the skillet and set aside to allow the spinach to wilt.

Step 3: Meanwhile, make the tofu ricotta. Place the tofu, soy milk, lemon juice, basil, and salt in the bowl of a food processor and pulse to combine. You may need to scrape down the sides with a spoon several times between pulses so all the tofu gets evenly crumbled. When you reach a crumbly ricotta­-style consistency, spoon the mixture into a large bowl. Stir in the sautéed vegetables and spinach until evenly combined.

Step 4: Preheat the oven to 350 degrees F. In a large 9 × 13 ­inch baking dish, spread 1 cup of the marinara sauce evenly across the bottom followed by a layer of 4 overlapping lasagna noodles. Top with a layer of half of the tofu mixture. Repeat with another 1½ cups of the marinara, another layer of noodles, and the second half of the tofu mixture. End with another 1½ cups of the marinara and a final layer of noodles, and spread the remaining 1 cup of marinara sauce on top, being sure to coat all the noodles.

Step 5: Bake for 45 minutes. Garnish with the basil leaves if desired.

Expert Tips

Making vegan lasagna is a fun and rewarding experience! Follow these tips to guarantee comfort food perfection!

• Use Your Noodle: Boil the lasagna noodles in salted water just until al dente, ensuring they are not overcooked. Rinsing them with cold water after draining halts the cooking process and prevents sticking, resulting in perfectly textured noodles.
• Give It A Squeeze: Before blending the tofu for ricotta, ensure it’s well-drained and patted dry. Excess moisture can affect the texture of the tofu mixture.
• Get Saucy: While store-bought marinara is convenient, making your sauce can elevate the flavor. Customize it with extra herbs and garlic for a more personalized touch.
• Layering Perfection: When layering, slightly overlap the lasagna noodles to create a sturdy structure. This helps the layers hold together during serving, presenting a neater slice.
• Make-Ahead Marvel: For days when you crave a homemade, ready-to-bake meal but are short on time, make it in advance. Prepare the recipe and refrigerate or freeze it and reheat it when you want delicious, hot lasagna!

Get Creative With Your Veggies

This vegan lasagna recipe is incredibly versatile, and we encourage you to get creative with add-ins and use the veggies you have on hand.

• Not a fan of mushrooms? Leave them out! 
• Like your lasagna extra cheesy? Sprinkle some vegan cheese shreds on top before baking. 
• Prefer kale to spinach? Make that simple swap! 
• Have some broccoli nearing expiration? Chop it up and toss it in! 
• Feel drawn to the dried oregano in your spice cabinet? Toss a teaspoon in with the basil!
• Have a plethora of squash? Dice or thinly slice it up and add it in with the zucchini. 

There are so many ways you can go with this delightful dish. If you have a favorite way to prepare it, we’d love to hear about it in the comments below!

FAQs

More Vegan Dinner Recipes

• If you love the flavors of this lasagna you’ll love this Vegan Stuffed Shells With Tofu Ricotta!
• For another go-to recipe that will wow plant eaters and omnivores alike, try thisYellow Curry With Tofu!
• Pot pie lovers will be pleasantly surprised with this easy Vegan Chicken Pot Pie full of all the nostalgic flavors yet completely plant-based!
• Savor the heartiness of a Vegan Shepherd’s Pie when you want something ultra comforting and filling.

Print

Vegan Lasagna With Tofu Ricotta

This flavorful vegan lasagna is packed with tofu ricotta, spinach, and veggies, and makes a filling meal that will last for days. It’s also an awesome dinner party meal and a comforting dish to bring to a friend who could use some TLC. You can even freeze pre­portioned cooked serv­ings of this lasagna for an easy heat­-and­-enjoy meal.

Course dinner

Cuisine Italian

Keyword classic lasagna, italian lasagna, tofu ricotta, Vegan Italian, Vegan lasagna, veggie lasagna

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 6 –8 servings

Calories 324kcal

Author Michelle Cehn and Toni Okamoto

Ingredients

• 12 lasagna noodles standard size, enough for 3 layers
• 2 tablespoons olive oil
• ½ large yellow onion diced
• 1 small zucchini diced
• 1 cup button mushrooms sliced
• 4 cloves garlic roughly chopped
• 6 ounces fresh spinach
• 2 16-ounce blocks super-firm tofu patted dry and cut into chunks for easy blending
• ¼ cup unsweetened plain soy milk
• 2 tablespoons lemon juice
• 1 teaspoon dried basil or 1 tablespoon of minced fresh basil leaves
• 2 teaspoons salt
• 5 cups marinara sauce store-bought or from the recipe on page 228, divided
• Fresh basil leaves for garnish (optional)

Instructions

• In a large pot of boiling salted water, cook the lasagna noodles according to the directions on the package. Drain the noodles, rinse with cold water to cool, and set aside.
• Heat the olive oil in a large skillet over medium heat. Add the onion, zucchini, mushrooms, and garlic and sauté for about 5 minutes stirring occasionally, until slightly softened. Turn off the heat. Stir in the spinach, cover the skillet, and set aside to allow the spinach to wilt.
• Place the tofu, soy milk, lemon juice, basil, and salt in the bowl of a food processor and pulse to combine. Depending on the size of your food processor, you may need to push everything down with a spoon several times between pulses so all the tofu gets evenly crumbled. When you reach a crumbly ricotta­-style consistency, spoon the mixture into a large bowl. Stir in the sautéed vegetables and spinach until evenly combined.
• Preheat the oven to 350 degrees F. Spread 1 cup of the marinara sauce evenly across the bottom of a 9 × 13 ­inch baking dish. Follow this with a layer of 4 overlapping lasagna noodles, then a layer of half of the tofu mixture. Repeat with another 1½ cups of the marinara, another layer of noodles, and the second half of the tofu mixture. End with another 1½ cups of the marinara and a final layer of noodles, and spread the remaining 1 cup of marinara sauce on top, being sure to coat all the noodles.
• Bake for 45 minutes. Garnish with the basil leaves (if using).

Video

Notes

You can prepare this lasagna in advance and keep it in the refrigerator (or freezer!) until you’re ready to bake it. If the lasagna is frozen, thaw in the refrigerator for 24 hours before baking. If you bake it from a refrigerated state, increase the bake time to 1 hour or until heated all the way through.

Nutrition

Calories: 324kcal | Carbohydrates: 57g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1776mg | Potassium: 1040mg | Fiber: 6g | Sugar: 10g | Vitamin A: 3605IU | Vitamin C: 30mg | Calcium: 96mg | Iron: 4mg

This vegan lasagna recipe is from The Friendly Vegan Cookbook by Michelle Cehn and Toni Okamoto. Photos by Zhoro Apostolov. This easy vegan dinner recipe was published with permission from BenBella Books, 2020, all rights reserved.

The post Vegan Lasagna With Tofu Ricotta appeared first on World of Vegan.

Sweet potatoes are one of the healthiest foods on the planet. They’re packed with Vitamin A, potassium, and fiber, and they’re a wonderful food to incorporate into your diet whenever possible.

So…how about swapping out that boring white bread you toast up in the morning with some colorful sweet potato toast? It’s healthy, delicious, and it’s even photogenic (for all you Instagram lovers)!

Without further ado, I’m excited to share this easy vegan breakfast recipe from The Plant-Based on a Budget Meal Plan. This has become a staple in our homes, and I hope you love it as much as we do! 

Sweet Potato Benefits

Sweet potatoes are a deliciously nutritious food that offer a variety of health benefits while never lacking in flavor. Here are a few awesome advantages of the almighty sweet potato:

• Rich in Vitamins – Sweet potatoes are heavily packed with vitamin A (more than 700% of the recommended daily value!), vitamin B6, manganese, potassium, copper, niacin, and pantothenic acid. Having sweet potato toast for breakfast will give you a serious morning boost!
• Full of Fiber – Sweet potatoes contain both soluble and insoluble fiber, which makes them excellent in aiding in gut health and helps keep you fuller for longer.
• Awesome Antioxidants – Berries aren’t the only food that have a high antioxidant content! Sweet potatoes contain various antioxidants, including anthocyanins (specifically found in purple sweet potatoes), which have been found to slow the growth of various types of cancers.

Sweet Potato Varieties

Sweet potatoes come in several different varieties and depending on where you live, you may come across more than a few different kinds!

While jewel sweet potatoes are some of the most common for roasting and traditional baking, other types such as purple and creamsicle sweet potatoes offer a nice variance in color and flavor! If you do go with a purple sweet potato, be sure to check on the baking recommendations since they’re best baked at a low temperature due to their low moisture content.

How To Cut Sweet Potatoes

Wash the sweet potatoes thoroughly to remove any dirt. Peeling is optional; leaving the skin on adds extra nutrients and a rustic touch. If peeling, use a vegetable peeler or a knife. Trim off both ends of the sweet potato for a clean start.

Slice the sweet potato in half lengthwise, then continue lengthwise cuts into planks that are about 1/4 inch thick. Consistent thickness ensures even cooking.

Alternatively, you can slice it into rounds, just keep in mind each piece will be smaller and hold less toppings.

When placing the sweet potato slices on a baking sheet make sure they’re in a single layer and aren’t overcrowded to allow proper cooking.

Once toasted, add your favorite toppings! Whether it’s avocado, nut butter, or savory spreads, sweet potato toast is a versatile canvas for a variety of flavors.

Topping Ideas

Nut Butter Goodness – Peanut butter is a classic choice for sweet potato toast but cashew and pistachio butter would also make fantastic options. If you’re sensitive to nuts, go for some warm tahini mixed with maple syrup instead!

Yay for Yogurt – If you want to get some probiotics into your morning routine, smother some delicious non-dairy yogurt onto your sweet potato toast! Also amazing with a little maple syrup and sliced fruit.

Avocados All the Time – If you’re feeling more savory than sweet, why not go for some sliced avocado and a little bit of pepper or nutritional yeast. 

Butter and Salt – if you’re craving traditional buttered toast, grab your favorite dairy-free butter (or make your own vegan butter!) and spread it on the hot toasted sweet potato with a sprinkle of salt. 

Mashed Banana – For a truly zero-waste breakfast option, mash a banana over the sweet potato and enjoy! Top with a sprinkle of cinnamon for extra dimension and flavor

Sweet Potato Toast Storage

With this recipe, we’d recommend only making what you plan to eat but if you do find yourself with leftovers, we’d advise storing the cooked sweet potato in the fridge in an airtight container for 3-5 days separate from any toppings you may plan to add.

Serving Suggestions

Although we think sweet potato toast is perfectly acceptable to serve on its own, it’s also a great additional to a full blown brunch! Serve it with vegan French toast drizzled with maple syrup or a stack of blueberry vegan pancakes!

It’s also great serve served with a creamy berry polenta for something extra filling or this PB&J chia pudding parfait for something lighter!

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Easy Sweet Potato Toast

Are you ready to meet your new favorite easy breakfast recipe? This sweet potato toast is simple to make; plus, it's packed with far more nutrients than toast!

Course Breakfast

Cuisine American

Keyword baked sweet potato, gluten-free toast, sweet potato toast

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 1 serving

Calories 146kcal

Author Michelle Cehn and Toni Okamoto

Ingredients

• ½ large sweet potato or yam
• peanut butter
• jelly
• banana sliced

Instructions

• Preheat oven (or toaster oven) to 400°F.
• Slice the sweet potato in half lengthwise, and then thinly slice using a sharp knife into thin pieces. Note: If the pieces are too thick, they will take significantly longer to cook.
• Arrange slices on a baking sheet and bake for 20 minutes (until soft).
• Top with peanut butter, jelly, sliced bananas and enjoy!

Notes

• Have fun with this recipe and mix it up with different toppings!

Nutrition

Calories: 146kcal | Carbohydrates: 34g | Protein: 3g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.02g | Sodium: 94mg | Potassium: 573mg | Fiber: 5g | Sugar: 7g | Vitamin A: 24118IU | Vitamin C: 4mg | Calcium: 51mg | Iron: 1mg

Sweet potato toast recipe from the Plant-Based on a Budget Meal Plan (Week 3). Photos by Michelle Cehn.

The post Sweet Potato Toast appeared first on World of Vegan.

Trying to make food for carnivores is no easy task. They are usually after that meaty texture and robust, rich flavor and, sometimes, have a predisposition not to like the vegan food that’s about to be served.

The richness of the butter and the texture of the mushrooms will make you forget you’re eating a plant-based pie!

Why You’ll Love This Vegan Chicken Pot Pie

• Hearty Comfort Food: This vegan pot pie is the epitome of comfort food, offering all the warmth and satisfaction of a classic without the use of animal products.
• Flavorful Plant-Based “Chicken”: We’ve crafted a mouthwatering “chicken” substitute that’s not only delicious but cruelty-free, making this recipe a compassionate choice for vegans and vegetarians.
• Wholesome Veggies: Packed with a medley of vibrant vegetables, this pot pie is a delightful way to sneak in those essential nutrients while relishing every bite.
• Creamy Dairy-Free Sauce: Our luscious, dairy-free sauce is the heart and soul of this dish, creating a velvety texture and rich flavor that will have you coming back for seconds.
• Family-Friendly and Crowd-Pleasing: Whether you’re serving a family dinner or hosting guests, this vegan chicken pot pie is sure to please everyone around the table, proving that plant-based meals can be both satisfying and delicious.

Key Ingredients

Tofu: Extra-firm tofu works best for the “chicken” substitute. Press it well to remove excess moisture and cut it into tiny cubes to resemble the texture of diced chicken.

Yellow Potatoes: Steam the yellow potatoes until they are soft but not mushy. This will ensure they maintain their shape and texture in the pot pie.

Button Mushrooms, Carrots, Green Peas: These delicious veggies create the bulk of the filling. Feel free to mix up the type of mushrooms, use fresh or frozen carrots, and frozen or canned green peas.

Raw Cashews: Soak the cashews in hot water for about 30 minutes to soften them before blending. This step ensures a smooth and creamy sauce.

Vegan Butter and Flour: The roux, a mixture of vegan butter and flour, serves as the thickening agent in the sauce. Make sure it’s well combined and smooth before adding other ingredients. If making your own crust, butter is also used to create those flaky layers. Make sure your vegan butter is kept cold.

Ground Nutmeg: A touch of ground nutmeg adds depth to the sauce, but it’s a strong spice, so use it sparingly.

For exact measurements, check out the printable recipe card at the bottom of this post.

How To Make Vegan Chicken Pot Pie

Make The Crust

For the crust, blend the flour, salt, and vegan butter in a food processor until it resembles a coarse meal. Add 1⁄4 cup of ice water and pulse until the dough clumps together, ensuring not to overmix.

When you can press the mixture together to form a pliable (but not moist or sticky) dough, it’s ready. If necessary, add more water 1 tablespoon at a time to reach this consistency. Roll the dough into a 10 × 10-inch shape (about 1⁄4 inch thick) between two parchment paper sheets on a baking sheet. Chill it in the refrigerator (keeping it on the baking sheet for easy handling) for at least 15 minutes.

Prepare The Filling

For the vegetable filling, sauté onions in vegetable oil over medium heat for about 5 minutes until translucent. Add mushrooms, carrots, garlic, salt, basil, marjoram, and pepper, and sauté for another 5 minutes.

Remove from heat and gently fold in the tofu, peas, and potatoes. Set aside.

Make The Béchamel Sauce

Preheat the oven to 450 degrees F. To prepare the béchamel sauce, blend water, cashews, mustard, salt, and nutmeg until smooth. In a medium saucepan over medium-low heat, melt the vegan butter, add the flour, and whisk for 2 minutes until it forms a roux.

Gradually whisk in the cashew cream mixture. Increase the heat to medium and cook, whisking often, for approximately 10 minutes until the sauce thickens.

Combine the sauce with the sautéed vegetables, creating a stew. Transfer the mixture to a 9-inch pie pan. A 9 × 13-inch baking dish can also be used.

Retrieve the chilled crust from the refrigerator, peel off the top parchment sheet, and invert the dough onto the stew using the bottom parchment. Create 8 to 10 decorative 2-inch slits in the crust for venting.

Place the baking dish on a rimmed baking sheet to catch any drips. Bake for 30 minutes, then turn on the broiler and broil for about 5 minutes until the top lightly browns. Serve while hot.

Top Tips

• Short on time? Use a ready-made puff pastry. It’s easy to use and you can always have it available for you in your freezer and cook these pies spontaneously when you’re out of ideas.
• If you are making your own dough, don’t skip the chilling step. Chilling the crust dough in the refrigerator is essential to prevent it from becoming too sticky and difficult to work with. It also helps create a flakier texture.
• With either crust, make sure you slit it with decorative vents to allow steam to escape during baking. This prevents the filling from becoming too watery.
• To achieve a beautifully browned top crust, turn on the broiler for the last few minutes of baking. Keep a close eye to prevent burning.

Storage

• Refrigerator: If you have leftovers, allow the pot pie to cool to room temperature, then cover it tightly with plastic wrap or aluminum foil. Alternatively, you can transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days.
• Freezer: To store the pot pie for an extended period, it’s a good idea to freeze it. Allow the pot pie to cool completely, then wrap it in several layers of plastic wrap or aluminum foil to prevent freezer burn. Place it in an airtight, freezer-safe container or a resealable freezer bag. Label it with the date and contents. A well-frozen vegan chicken pot pie can stay good for 2-3 months in the freezer.
• Reheating: When you’re ready to enjoy the leftovers, you can reheat individual servings in the microwave or reheat the whole pot pie in the oven. For the microwave, cover with a microwave-safe lid or a microwave-safe plate, and heat in short increments until heated through. For the oven, preheat it to 350°F (175°C), place the pot pie in an oven-safe dish, and reheat for about 20-30 minutes, or until it’s hot all the way through. You can cover the top with foil to prevent excessive browning.

Serving Suggestions

This vegan chicken pot pie is perfect served on its own, but in case you’d like some side dishes—these recipes would go great!

Balance the heartiness of the pot pie with a light and refreshing salad like this Delicata squash harvest salad.

For a touch of sweetness and tartness, serve your pot pie with a dollop of cranberry sauce. Its fruity flavors complement the savory pot pie beautifully.

Potatoes and pot pie go hand in hand. Consider serving a side of creamy vegan mashed potatoes for a comforting and classic pairing.

Roasted or steamed vegetables can also round out the meal. Try sheet pan roasted asparagus, roasted potatoes and broccoli, or roasted root vegetables for extra fiber and flavor.

More Homemade Vegan Casserole Recipes To Try

• Vegan Shepherd’s Pie/Vegan Cottage Pie
• Noodle Kugel
• Vegan Baked Mac & Cheese Casserole
• Vegan Breakfast Casserole

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Vegan Chicken Pot Pie

This pot pie is going to rock your world. It originates from our dear friend Allison Rivers Samson, who is a genius at magically transforming veggies into savory delights. This recipe takes a little more time to prepare, so pour yourself a favorite beverage, put on some tunes (or maybe an episode of The Plant-Powered People Podcast), and enjoy the process. The time you spend in the kitchen will be well worth it, and this one dish can provide you with many tasty meals throughout the entire week.

Course dinner

Cuisine American

Keyword vegan chicken pot pie, vegan pot pie

Prep Time 1 hour hour

Cook Time 45 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 8

Calories 526kcal

Author Allison Rivers Samson

Equipment

• Food Prcessor
• High Speed Blender

Ingredients

Crust:

• 2 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup plus 2 tablespoons vegan butter
• ¼ cup ice water plus up to 5 additional tablespoons as needed to form a dough

Vegetable Filling:

• 2 tablespoons vegetable oil
• 3 cups yellow onions diced
• 2 cups button mushrooms sliced
• 1 ⅓ cups carrots diced
• 1 large clove garlic minced
• 2 teaspoons salt
• ¾ teaspoon dried basil
• ¾ teaspoon dried marjoram
• ¾ teaspoon ground black pepper
• 8 ounces extra-firm tofu (half a 16-ounce block) drained and sliced into tiny cubes
• 1 cup frozen green peas
• 2 ½ cups yellow potatoes cubed, steamed until soft

Béchamel Sauce:

• 3 cups water
• ¾ cup raw cashews
• 1 ½ teaspoons Dijon mustard
• 1 teaspoon salt
• ⅛ teaspoon ground nutmeg
• ¼ cup vegan butter
• ½ cup all-purpose flour

Instructions

• To prepare the crust, combine the flour, salt, and vegan butter in the bowl of a food processor and pulse until the mixture looks like a coarse meal. Add 1⁄4 cup of ice water and pulse until the dough clumps together, but do not overmix. When you squeeze the clumps with your hand, the mixture should come together to form a pliable (but not moist or sticky) dough. If needed, add more water 1 tablespoon at a time until you reach that consistency. Between two sheets of parchment paper on a baking sheet, roll the dough to a 10 × 12-inch rectangle (about 1⁄4 inch thick). Chill the rolled-out dough in the refrigerator (keep it on the baking sheet to make it easy to transfer) for at least 15 minutes.
• To make the vegetable filling, heat the vegetable oil in a large sauté pan over medium heat. Add the onions and sauté for about 5 minutes, until the onions are translucent. Add the mushrooms, carrots, garlic, salt, basil, marjoram, and pepper and sauté for another 5 minutes. Remove the pan from the heat and fold in the tofu, peas, and potatoes. Set aside.
• Preheat the oven to 450 degrees F.
• To make the béchamel sauce, in a high-powered blender, combine the water, cashews, mustard, salt, and nutmeg and blend until completely smooth. In a medium saucepan over medium-low heat, melt the vegan butter and add the flour. Whisk for 2 minutes until the mixture begins to clump and toast up into a roux. Whisk in the cashew cream mixture. Increase the heat to medium and cook, whisking frequently, for about 10 minutes, until the sauce thickens.
• Pour the sauce over the sautéed vegetables and stir to combine into a stew. Transfer to a 9 × 13-inch baking dish.
• Remove the chilled crust from the refrigerator and peel off the top sheet of parchment. Lift the bottom sheet of parchment along with the dough and invert the dough onto the top of the stew. Slice 8 to 10 decorative 2-inch slits into the crust as vent holes.
• Place the baking dish onto a rimmed baking sheet to catch any drips. Bake for 30 minutes. Turn on the broiler and broil for about 5 minutes to lightly brown the top. Serve hot.

Notes

Friendly Suggestion: No time to make your own piecrust? Frozen crusts work great with this recipe. You can also bake individual pot pies in small ramekins, topping with a round of crust and slicing an X in the center of each top to vent.

Nutrition

Serving: 4g | Calories: 526kcal | Carbohydrates: 62g | Protein: 13g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Trans Fat: 3g | Sodium: 1263mg | Potassium: 758mg | Fiber: 6g | Sugar: 7g | Vitamin A: 4045IU | Vitamin C: 23mg | Calcium: 65mg | Iron: 5mg

This vegan chicken pot pie recipe is from The Friendly Vegan Cookbook by Michelle Cehn and Toni Okamoto. Photos by Amanda McGillicuddy. This recipe was published with permission from BenBella Books, 2020, all rights reserved.

The post Easy Vegan Chicken Pot Pie appeared first on World of Vegan.

What do you get when you combine buttery, flaky vegan puff pastry with a rich meatless center of mushrooms and aromatic herbs? This vegetarian mushroom Wellington has incredible layers of flavor packed into every bite, and the recipe is quick enough to whip up anytime.

When you present this grand roast for dinner and carve it table side, any day will instantly feel like a special occasion. No one needs to know just how easy it is to make, or the fact that it’s completely vegan!

Don’t let the title fool you; although it comes from the cookbook Vegan Thanksgiving Dinner and Pies by Audrey Dunham, this is a rockstar entrée that will captivate hungry audiences 365 days a year. The comforting combination of a crisp crust and hearty, umami filling never goes out of season.

Why You’ll Love This Vegan Wellington Recipe

Traditionally, a wellington is comprised of a pastry crust stuffed with a steak fillet, pork paté, and sautéed mushrooms. I think we can all agree that cutting out the meat to create a vegan beef Wellington lets us double down on the good stuff for this modern reinterpretation!

Here’s why this is a winning recipe:

• Perfect for a crowd. You can effortlessly feed six very hungry people with one entrée or stretch it even further by pairing it with one or two sides, like fluffy mashed potatoes or a fresh green salad.
• Eat your veggies! Painlessly sneak in an extra serving of the good stuff thanks to the almost imperceptible addition of spinach. Everyone will be too focused on the savory mushroom goodness to even notice.
• Semi-homemade. There’s nothing wrong with using some store-bought staples to get a kick-start. In fact, it’s such a hassle to make puff pastry from scratch, you’ll probably be happier with the results from a prepared option anyway.
• Gluten-free option. Seek out frozen gluten-free puff pastry if you need to accommodate anyone with Celiac disease. The rest of the recipe naturally contains no wheat ingredients.
• Holiday helper. This is your new best friend for Thanksgiving, but don’t wait all year to get started. It’s also an excellent vegan roast option to serve at Christmas, Hanukkah, Easter, Sunday Dinner, and beyond.

Star Mushroom Wellington Ingredients

You don’t need anything fancy to make this vegan mushroom wellington! Here are the key ingredients you won’t want to skip. For exact measurements, make sure to check out the detailed recipe card at the bottom of this post!

Frozen vegan puff pastry: This baking staple is known as a laminated dough, which means that it’s made with alternating layers of butter and flour-based dough. Together, this creates an impossibly light, puffed baked good, often seen in Danishes, croissants, and other confections. Happily, there are many “accidentally” vegan puff pastry options available in the freezer case of most mainstream grocery stores.

Mushrooms: You can’t beat the umami power of a simple sautéed mushroom! Mushrooms take the place of meat in this vegetarian recipe, but do make sure you’ve got mushroom lovers at the table before you serve this up. This recipe technically calls for white button mushrooms, but any sort will do here. Here are a few of our favorites:

• Button mushrooms
• Cremini mushrooms
• Portobello mushrooms
• Oyster mushrooms

Red onions: Pungent and aromatic when raw, red onions become incredibly sweet when gently cooked and caramelized with just a touch of oil. Absolutely everything tastes better when you start with these flavors as a foundation.

Garlic: Is there such a thing as too much garlic? Not in my kitchen! While the recipe calls for 3 cloves, you could easily double or even triple that amount, and I don’t think anyone would complain.

Balsamic vinegar: Lending a bright, contrasting, tangy taste to liven up the whole dish, balsamic adds a splash of acid to balance out and cut through some of the richness.

Water chestnuts: Native to Asia, Africa, and Oceania, the water chestnut is not a nut at all, but an aquatic vegetable that grows in marshes. It has a crisp yet juicy texture that adds a nice crunch to the mushroom filling.

Baby spinach: Fresh is best, but in a pinch, you could also use frozen and thawed spinach, too. For a change of pace, try swapping in different dark leafy greens, such as arugula, chopped kale, or collards.

Tips for Working With Puff Pastry

Though it may seem daunting at first, working with puff pastry is a breeze. No baking experience is required to apply for this job! If this is your first time unfolding the dough, here are some quick tips for the best results:

1. Thaw completely before use. If it’s even remotely icy when you start to unfold the sheet, it’s liable to crack and break at the seams. Stash it in the fridge overnight, or about 8-12 hours, to gently bring it back up to temperature. If you forget and need it that same day, you can also let it sit on the counter for 1-2 hours.
2. Start with a clean, lightly floured work surface and rolling pin. Like any other buttery dough or pastry, it’s liable to get tacky as it warms. Make sure it doesn’t stick to the countertop with just a light sprinkle of all-purpose flour, or any sort of starch if gluten-free.
3. Keep covered when not in use. If you have your pastry rolled and ready to go before the filling, keep it covered with a lightly damp kitchen towel to make sure it doesn’t dry out.
4. Always use a sharp knife. A dull knife will press down through those delicate layers and smush them together, rather than keep them separate. Make sure your blade is super sharp for a proper puff.
5. Chill before baking. Once you have your roast fully assembled and ready to go, pause for a moment to stick it back in the fridge. This helps the warm pastry firm up again and hold its shape better when baked.

With these tips, you’ll be ready to tackle all the vegan puff pastry recipes your heart desires!

Easy Variations

While this is already a showstopping main dish to remember, if you want to take this one over the top, here are just a few quick ways to add some extra decadence:

• Replace some of the mushrooms with fresh shiitake.
• Add a drizzle of truffle oil into the filling.
• Serve with creamy vegan gravy.
• Drizzle with a touch of balsamic glaze before serving.

Serving Suggestions

To turn this beautiful vegan wellington into a full-fledged feast, you’ll need some delicious sides! I love serving it with a vegan green bean casserole, a butternut squash quinoa salad, fluffy mashed potatoes, and some zesty vegan cranberry sauce.

For some non-traditional sides to mix it up, try some simple roasted fall vegetables, or roasted delicata squash.

Don’t forget dessert! This vegan pumpkin pie is always a crowd-pleaser, but if you’ve never tried sweet potato pie, you’re in for a treat!

If you’re making this vegan roast for the holidays, make sure to check out all of our Thanksgiving and Christmas recipes!

More Vegan Puff Pastry Recipes to Try

• Have a delicious Vegan Chicken Pot Pie ready in less than 45 minutes by skipping the crust and using a pre-made puff pastry.
• Love hand pies? These apple pie pockets are perfect with a tender apple filling enveloped in a flaky crust.
• For a quick and easy dessert when you need something last minute, make these Mini Vegan Fruit Tarts With Puff Pastry!
• These football puff pastries make a great game day appetizer!
• Take a shortcut and use puff pastry to make these easy vegan knishes.

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The Perfect Vegan Mushroom Wellington

Flaky, savory, and full of fall flavor, this delicious vegan mushroom Wellington recipe is perfect for a holiday dinner or just a regular weeknight meal. Made with earthy ingredients such as mushrooms, sage, thyme, and spinach, this vegan Wellington makes the perfect centerpiece or side.

Course dinner

Cuisine English

Keyword mushroom Wellington, vegan holiday main recipe idea, vegan holiday recipe, vegan Wellington

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 3 -6

Calories 726kcal

Author Audrey Dunham

Equipment

• Baking Sheet
• Parchment Paper
• food processor
• Chef's Knife
• Rolling Pin
• Pastry brush

Ingredients

• 1 sheet frozen vegan puff pastry
• 1 pound white mushrooms 454 grams
• 3½ tablespoons olive oil or avocado oil, divided 53 ml
• 2 cups chopped red onion 256 grams
• 3 medium cloves garlic minced
• 2 tablespoons balsamic vinegar 30 ml
• ½ cups chopped home-cooked or canned water chestnuts (optional) 70 grams
• ½ tablespoon chopped fresh thyme or ½ teaspoon of dried thyme
• ½ tablespoon chopped fresh sage or ½ teaspoon of dried sage
• ¾ teaspoon salt plus more to taste
• ¼ teaspoon black pepper plus more to taste
• 4 ounces fresh baby spinach, roughly chopped 113 grams
• ½ tablespoon unsweetened, plain non-dairy milk

Instructions

• Preheat your oven to 375°F (approx. 190°C). Line a baking sheet with parchment paper. 
• Take the puff pastry out of the freezer and set aside to thaw. 
• Place the mushrooms in the bowl of a food processor and pulse until crumbly, 10-11 times. Do not over process. 
• Heat 2 tablespoons (30 ml) of the oil in a large skillet over medium-high heat. Add the onion and sauté until soft, 3-4 minutes. Lower the heat to medium and add the garlic. Sauté for an additional 2 minutes. 
• Add the mushrooms and balsamic vinegar and cook, stirring occasionally, until most of the liquid from the mushrooms has evaporated, 10-12 minutes.
• Push the mushroom mixture to the side of the skillet and add 1 tablespoon of oil (15 ml) to the center. Add the water chestnuts, if using, and the thyme, sage, salt, and pepper and sauté until the herbs are fragrant, about 1 minute. Add the spinach and stir until wilted. Incorporate this spinach mixture into the mushroom mixture. Turn off the heat and add more salt and pepper to taste. 
• Roll out the puff pastry on a lightly floured flat surface so the pastry extends an additional 1-2 inches (2.5-5 cm) in each of the four directions. Transfer to your parchment-lined baking sheet. 
• Add the mushroom mixture to the center of the pastry and form into a loaf shape. Fold both of the long sides up to meet in the center and pinch to seal the two together. Trim any excess pastry off the two short ends so you’re left with roughly 1 ½ inches (about 4 cm) of pastry on either side. (The trimmed pieces of puff pastry dough can be used to make a decorative braid or design and placed on top of the Wellington just before baking.) Take the two short ends and fold them up and over the top of the Wellington. Gently turn the loaf over so all seams are now underneath. 
• Using a very sharp knife, score two rows of 1-inch (2.5-cm) diagonal slits across the top of the Wellington. Pierce a few small holes in each side, as well. 
• Combine the remaining ½ tablespoon of oil and the milk in a small bowl and brush a light coating over the entire surface of the Wellington. 
• Bake for 40-45 minutes, or until golden brown, rotating the baking sheet at the 20-minute mark. Let rest 10 minutes before slicing into thick slices.

Notes

FOR BEST GLUTEN-FREE VERSION:
Use gluten-free frozen puff pastry. 

MAKE-AHEAD TIP: 
The mushroom mixture (steps 3-6) can be prepared up to 2 days in advance. Cool for 15 minutes before storing in the fridge in an airtight container. When needed, allow the mixture to sit at room temperature for 30-45 minutes before adding to the center of your puff pastry. Complete all the remaining steps just before serving.

Nutrition

Calories: 726kcal | Carbohydrates: 64g | Protein: 14g | Fat: 48g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Sodium: 835mg | Potassium: 1007mg | Fiber: 7g | Sugar: 11g | Vitamin A: 3609IU | Vitamin C: 25mg | Calcium: 101mg | Iron: 5mg

This vegan Wellington recipe was adapted with permission from Vegan Thanksgiving Dinner & Pies by Audrey Dunham. Vegan Wellington photos by J.J. Steele.

The post The Perfect Vegan Mushroom Wellington appeared first on World of Vegan.

The method is very simple. Chop all of the vegetables and herbs and add them to a large baking pan. Toss them to coat with fresh herbs and bake. Simple as that! I really love those “set it and forget it” recipes. These delicious roasted fall vegetables can be used in many ways. Add them to grain bowls, eat them as a side for your lunch or dinner, make a breakfast hash, add them to a salad, your Thanksgiving table, and much, much more. You can even get creative and use them as a pizza topping! I love adding fun ingredients like these to pizza.  

Feel free to substitute some of these veggies for others. You could also use turnips, parsnips, celeriac root, squash, and more, all of which are also very healthy. Shop local if you can! Nothing beats the flavor of fresh, local, seasonal produce. 

Roasted Root Vegetables: A Nutritional Marvel

Root vegetables are chock full of micronutrients and phytochemicals. The dark pigment in beets are powerful antioxidants that can promote heart health, sustained energy, fresh skin, and more. Sweet potatoes and carrots are packed with carotenoids that are fantastic for eye and skin health. Even organic yellow potatoes have a ton of nutrition, boasting more potassium than bananas!

And never underestimate the power of fresh herbs. Thyme is one of the most underrated herbs out there. It’s actually highly medicinal, has antiseptic properties, and has high levels of vitamin A, iron, calcium, and more.

Key Ingredients

This recipe is simple, using ingredients readily available at any grocery store. Here’s what you’ll need:

Yellow Potatoes: With their thin, golden skin and creamy texture, yellow potatoes bring a buttery richness to the dish. When roasted, they develop a crispy exterior that complements the soft interior, creating a perfect balance of textures.

Sweet Potatoes: Characterized by their vibrant orange flesh, sweet potatoes offer a natural sweetness that intensifies during roasting. Their tender consistency and caramelized edges contribute a delightful contrast to the overall medley of flavors.

Beets: With their deep, jewel-toned hue, beets add both visual appeal and a subtle earthiness to the dish. When roasted, their natural sugars caramelize, creating a sweet and tender result that complements the savory notes of other vegetables.

Carrots: Sliced into disks, carrots bring a natural sweetness and a satisfying crunch to the dish. Roasting enhances its inherent sweetness while maintaining a slightly firm texture, contributing to the overall diversity of flavors and textures.

Red Onions: When sliced and roasted, red onions provide a mild sweetness and a beautiful burst of color. Their layers separate and caramelize, adding a touch of savory complexity to the dish.

Garlic: Roughly chopped and roasted, garlic infuses the dish with a robust, savory flavor. As it roasts, garlic becomes mellow and aromatic, enhancing the overall richness of the vegetable ensemble.

Fresh Rosemary: When finely chopped, rosemary imparts a fragrant and earthy aroma to the vegetables. Its piney and citrusy notes elevate the dish, adding a refreshing herbal dimension to the overall flavor profile.

Fresh Thyme: When fresh thyme is finely chopped, it contributes a subtle, herby essence to the vegetables. With its slightly peppery and lemony undertones, thyme complements the other flavors while bringing a hint of freshness to each bite.

Coconut Oil: Melted coconut oil imparts a delicate tropical flavor to the vegetables. Its light sweetness enhances the natural sugars in the fall vegetables, adding a unique and delightful twist to the dish.

How To Make This Recipe

This roasted fall vegetable medley is so easy and simple! After you’ve chopped your vegetables, you’ve done most of the work! All you have to do after that is wait and smell the amazing aroma as your root vegetables roast and caramelize to perfection!

Prep Your Vegetables

Begin by preheating your oven to 400 degrees F and lining a baking tray with parchment paper for easy cleanup.

Next, chop all the vegetables to your desired size and arrange them evenly on the prepared baking pan. You can choose to peel the vegetables, but I often keep the skin on for an extra boost of fiber and nutrients.

Season Your Vegetables

Sprinkle the fresh herbs, coconut oil, salt, and pepper over the vegetables, giving everything a good toss to ensure an even coating.

Roast Your Vegetables

Position the pan on the bottom rack of the oven and let the vegetables bake for 20 minutes. After this initial bake, flip the veggies to ensure uniform cooking and continue baking for an additional 15 minutes.

Serve Your Dish!

Once perfectly roasted, remove the pan from the oven. Serve the vegetables immediately for a delicious side dish, or allow them to cool before storing them in the fridge for convenient meal prep. Enjoy the delightful flavors of your roasted root vegetables!

Serving Suggestions

These roasted fall vegetables make for a perfect side dish to any holiday dinner table. Serve them alongside your favorite centerpiece like this Mushroom Wellington, Shepherd’s Pie, or this Stuffed Acorn Squash. Don’t forget the mashed potatoes and gravy, plus a big slice of pumpkin pie! Check out our Vegan Thanksgiving Guide for more holiday inspiration!

Need more veggies in your weekly rotation? Pair it with a creamy Tomato Soup, Pasta with Vegan Meatballs, or Mushroom Ravioli.

Storage and Reheating

Allow the roasted fall vegetables to cool to room temperature before transferring them to an airtight container. Refrigerate promptly, and they can be stored for up to 3-4 days.

For extended storage time, you can freeze your veggies. Place them in a freezer-safe bag or container, removing as much air as possible to prevent freezer burn. They can be stored in the freezer for up to 2-3 months. Keep in mind that freezing can change the texture of the vegetables.

When ready to enjoy again, reheat the roasted fall vegetables in an oven or toaster oven for the best results. This will help them regain their crispiness and enhance their flavor.

More Fantastic Fall Recipes

Fall is a great season for enjoying fresh vegetables! Here are some other great vegetable recipes:

• These Fall Stuffed Sweet Potatoes are so healthy and perfect on a crisp fall day.
• Make this Vegan Pesto Gnocchi & Roasted Veggies recipe for a hearty, earthy, and filling meal.
• This Vegan Green Bean Casserole is so comforting! Cashews, broth, and plant-based butter add so much richness without any dairy!
• This Vegetarian Stuffed Acorn Squash is so fun to prep and make. It is so colorful and delicious!
• This Arugula Salad With Butternut Squash is so fresh and hearty. You’ll absolutely love the green dressing!

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Roasted Fall Vegetables

There are endless ways to prepare fall veggies, and if you’re looking to up your nutrition and eat the rainbow, these roasted root vegetables are a great way to enjoy eating your veggies! 

Course dinner, Side

Cuisine American

Keyword how to roast vegetables, roasted root vegetables, roasted vegetables

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 141kcal

Author World of Vegan

Ingredients

• 2 cups yellow potatoes diced into medium chunks
• 1½ cups sweet potatoes diced into medium chunks
• 1½ cups beets diced into medium chunks
• 1 cup carrots sliced into disks
• ½ cup red onion sliced
• 2 cloves garlic roughly chopped
• 1 tablespoon fresh rosemary finely chopped
• 1 tablespoon fresh thyme finely chopped
• 1 tablespoon coconut oil melted
• 1 teaspoon salt
• ½ teaspoon pepper

Instructions

• Preheat your oven to 400 degrees F. Line a baking tray with parchment paper.
• Chop all of the veggies and place them on the baking pan. You’re welcome to peel them first, but I usually leave the skin on mine because I like the adder fiber and nutrients.
• Add the fresh herbs, coconut oil, salt, and pepper. Toss to coat the veggies.
• Place the pan on the bottom rack and bake for 20 minutes. Flip the veggies and bake for another 15 minutes.
• Remove them from the oven and serve immediately, or cool them down and store in the fridge for meal prep. Enjoy!

Nutrition

Calories: 141kcal | Carbohydrates: 28g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 453mg | Potassium: 658mg | Fiber: 5g | Sugar: 6g | Vitamin A: 8360IU | Vitamin C: 23mg | Calcium: 44mg | Iron: 1mg

Photos by Amanda McGillicuddy, copyright of World of Vegan, all rights reserved.

The post Roasted Fall Vegetables appeared first on World of Vegan.

This “No Chicken Salad” recipe from The Friendly Vegan Cookbook makes an excellent portable meal that can be pulled together in just a few minutes. It is delicious stuffed in pita pockets, atop a salad, and straight from a spoon.

Whether you want to eat it as is or dress it up like it’s Fashion Week, you’ll never have a boring lunch again with this delicious salad!

Why You Should Make This Vegan Chicken Salad

Sometimes you’ve just had one too many veggie burgers and you need something that’s just as filling and enjoyable to satisfy your hunger. There are several reasons why you should make this awesome salad, including but not limited to just how easy it is to throw together!

• Easy Peasy – This vegan chicken salad recipe takes very little effort to throw together. All you have to do is mash the chickpeas, chop the other ingredients, and toss them together! Since this recipe is so simple to make, it’s also great to introduce to kids or teens who may be interested in making their own meals.
• Totally Tasty – One of the best things about this salad is the dynamic range of flavors and textures. The cool crunch of celery meeting the soft chickpea coated in vegan mayonnaise is quite a party for the mouth!
• Full of Fun – While this chickpea salad is perfect for a simple lunch, it’s also great for serving at parties or bringing to potlucks. You get to wow the crowd with a well-rounded dish while not having to put in all the work of baking a whole casserole (though, if you really want to be a rock star, you could make both)!

Star Ingredients

This vegan chicken salad features only a handful of ingredients but those ingredients are full of flavor and nutrients, all combining their forces to create one satisfying recipe.

Chickpeas – Chickpeas are the true star of this medley. If you’re looking for a more meaty texture, vegan chicken or soy curls are a great substitute. If you don’t like meat alternatives, you can also try jackfruit or even tofu cubes instead.

Vegan Mayo – Choose a high-quality vegan mayonnaise to create a creamy texture and rich flavor in the salad. Many brands offer dairy-free options made from ingredients like soy or aquafaba, so you can find the one that suits your taste preferences.

Yellow Mustard – Yellow mustard adds a tangy and slightly spicy flavor to the dressing.

Red Onion – Red onion provides a mild, sweet onion flavor and a pop of color. You can adjust the amount to your taste, but finely chopped red onion is a classic choice.

Celery – Crunchy, salty, and absolutely delicious when cooked into a soup or enjoyed with some peanut butter, celery is a vitamin-packed vegetable that is essential in any vegan chicken or tuna salad.

Dill Pickle – Dill pickles add a zesty, sour, and slightly sweet element to the salad. Dice them finely to evenly distribute their flavor throughout the dish.

Serving Suggestions

One of the best things about this vegan chicken salad is that you can enjoy it in so many different ways! Whether stuffed in a pita pocket or enjoyed straight from a bowl, you’ll love how many different ways this salad can be enjoyed.

• Sandwich It Up – Want to make the ultimate sandwich with this salad? Serve it atop some focaccia and bask in the heavenly combination of flavors and textures. Feel free to add some lettuce if you so please for an even more picturesque lunch.
• More Salad, Please – If you’re a salad fanatic or if you’re hosting a get-together, adding some other salads to the mix is a great idea! For more crunch, go with a smashed cucumber salad. Craving some carbs? This picnic pasta salad is the answer to your prayers!
• Add Some Sides – Serving this salad with a side of soup or potato wedges is a great way to warm up your plate and add some complimentary flavors to your meal. Yum!

Simple Storage

End up with leftovers? This vegan chicken salad will last up to 5 days in the fridge and might even taste better the next day once the flavors really blend together. You could also technically freeze this recipe but it probably isn’t the best idea since the celery and onion will lose much of their crispness this way.

More Delicious Lunch Recipes to Try

• These vibrant and flavorful rainbow lavash wraps burst with the colors and tastes of a rainbow, featuring a variety of fresh vegetables and delectable vegan spreads.
• Packed with nutrition and beauty, these rainbow collard wraps offer a colorful assortment of veggies all wrapped up in tender collard leaves.
• Prefer a tuna salad? Try this delicious twist on a classic, this vegan chickpea tuna salad delivers the satisfying flavors and textures of traditional tuna salad without any fish.
• Satisfy your cravings with these crispy and flavorful baked falafel pitas, packed with plant-based protein and drizzled with savory tahini sauce.
• Experience the irresistible combination of crispy homemade eggplant bacon, fresh lettuce, juicy tomatoes, and vegan mayo in this scrumptious BLT sandwich.

If you try this vegan chicken salad, let us know what you think by leaving a comment and rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more vegan recipe inspiration.

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Vegan Chicken Salad

A delicious vegan chicken salad that can be tossed together in minutes using chickpeas and a few simple ingredients. Say "goodbye" to boring lunches!

Course Lunch

Cuisine American

Keyword vegan chicken salad, vegan chicken salad recipe, vegan lunch recipe ideas

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 608kcal

Author Michelle Cehn & Toni Okamoto | The Friendly Vegan Cookbook

Ingredients

• 2 15-ounce cans chickpeas rinsed and drained
• ¼ cup plus 1 tablespoon vegan mayo
• ½ tablespoon yellow mustard
• ½ cup red onion finely diced
• ½ cup celery diced
• 1 medium dill pickle diced
• ¼ teaspoon salt
• Ground black pepper to taste
• 8 slices bread

Toppings:

• ½ cup cherry tomatoes halved (optional)
• Lettuce leaves

Instructions

• In a large bowl, mash the chickpeas with a potato masher or large fork.
• Add the vegan mayo, mustard, onion, celery, pickle, salt, and pepper, and mix together thoroughly.
• Scoop some of the vegan chicken salad onto a slice of bread. Top with cherry tomatoes (if using) and lettuce and press together with another piece of bread to make a sandwich. Repeat for the remaining sandwiches.

Nutrition

Calories: 608kcal | Carbohydrates: 89g | Protein: 25g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 670mg | Potassium: 821mg | Fiber: 19g | Sugar: 15g | Vitamin A: 238IU | Vitamin C: 9mg | Calcium: 196mg | Iron: 8mg

This vegan chicken salad recipe is from The Friendly Vegan Cookbook by Michelle Cehn and Toni Okamoto. Photos by Michelle Cehn. This recipe was published with permission from BenBella Books, 2020, all rights reserved.

The post Vegan Chicken Salad Recipe appeared first on World of Vegan.

I’m obsessed with this dish. It’s filling, delicious, and super nutritious. I was eating it and just couldn’t stop! It’s got such a great variety of textures from the crunchy veggies and sesame seeds and the creamy, zesty sauce. You’ll love the bursts of flavor from green onion, cilantro, sugar snap peas, soy sauce, and lime.

This batch serves 2-3 people for a meal, and I recommend it for lunch or a light dinner. Or, you can absolutely use it as a side for any meal! I can see this dish being perfect in the summertime and for potlucks and picnics. It would be so delicious on the side of a veggie burger, tacos, and other summer meals. It would also be really great alongside other Asian-inspired dishes. 

How to Make Zucchini Noodles 

Zucchini noodles, also known as “zoodles,” are simply zucchini that has been spiralized with a spiralizer tool to make noodle shapes.

Method 1: Use a Spiralizer

With this recipe, carrots are also spiralized. If you don’t have a spiralizing tool, you can actually find some pretty inexpensive ones at your local kitchen shop or on Amazon. I’ve seen handheld ones for as little as $9. You can also invest in an electric spiralizer to make the process even faster and easier.

Method 2: Buy Pre-Spiralized Veggies

If you don’t want to purchase a spiralizing tool, there are actually a couple of alternative options. Some grocery stores actually sell zucchini and carrots (and other veggies like beets) that have already been spiralized and packaged so that they’re ready to use. Here’s an example. They’re very convenient, albeit a bit more expensive and generally packaged with a great deal of plastic.

Method 3: Thinly Slide With a Mandolin or Peeler

Alternatively, you could also very thinly slice both the zucchini and carrots using a mandolin or even making ribbons with a vegetable peeler. Always use caution when using a mandolin since they are very sharp and it’s easy for your hand to slip! 

Easy to Make With Zero Cooking!

The method for this recipe is really simple, and there is absolutely no cooking involved. Add all of the raw vegetables to a large bowl. Whisk together the delicious sauce ingredients and adjust the flavors to taste. If you like a more zesty sauce, add more fresh lime juice.

While it’s not listed in the ingredients, if you want some spice you can add spices like cayenne pepper or a few drops of your favorite hot sauce (who’s on Team Sriracha?). I absolutely love almond butter in the sauce and I think it works perfectly, but you could definitely use all-natural smooth peanut butter instead. 

Make It Fresh

I suggest preparing this meal the day you plan to serve it. If you’re making it for yourself, eat any leftovers within the next day or so. If you let the meal sit too long, the veggies will eventually soak up the sauce and it can become soggy or mushy. It tastes so much better when it’s fresh, light and crisp.

It’s best to use the freshest zucchini so that the zoodles don’t have too much moisture. If your zucchini is somewhat soft because it’s been sitting in your fridge for a few days, you might get floppy, soppy noodles, which are no fun. But if that’s what you’re working with, you can dry the zoodles with some paper towel or sprinkle them with a bit of salt and let them sit for around 10 minutes. This will draw any moisture out and then you can use a paper towel to absorb that excess water. 

Packed With Health Benefits

The health benefits of this zucchini noodle bowl are pretty impressive! The dish packs a ton of vitamin a, b vitamins, vitamin c, e, and k. It’s also rich in minerals like calcium, iron, manganese, magnesium, potassium, and zinc. It even contains a variety of all of the amino acids.

The sauce turns this dish from a salad to a meal because it’s protein-packed and rich in healthy fats, making it quite satiating. The fiber also helps to fill you up, but you’ll feel light and love that it’s so easily digestible and low in carbs! Furthermore, the veggies (as well as the garlic and ginger) are all anti-inflammatory. 

Variety is the spice of life, and getting in a nice variety of vegetables and whole foods is one of the best ways to ensure you’re getting all of the required nutrients on a vegan diet. Some nutrients like calcium and zinc can be difficult to obtain if you aren’t eating enough healthy veggies and fruits, but a meal like this is a fantastic way to ensure you meet your required intake of nutrients. 

Make It Fully Raw With a Few Tweaks!

This meal is almost completely raw. If you’re a raw foodie, you can make this meal 100% raw by using two simple substitutions. Use raw almond butter instead of roasted almond butter, and untoasted instead of toasted sesame oil.

Tamari and soy sauce aren’t raw, so you could swap this ingredient for coconut aminos (which is raw). Simply adjust the quantity to suit your taste since it has just a slightly different flavor from traditional soy sauce.

How to Make It Gluten-Free

If you are gluten-free, then you can most certainly have this meal as long as you use tamari (gluten-free soy sauce) or coconut aminos as soy sauce isn’t gluten-free. 

Get Creative With Different Veggies

Feel free to switch up some of the veggies if you’d like. I personally love this combination of vegetables but you’re welcome to use other types of vegetables such as red cabbage, daikon radish, or bok choy. Just thinly slice any veggies you decide to use in order to get the best texture and flavor.

Cilantro… Love It or Hate It?

I know that there are a lot of people who don’t like cilantro. I actually used to never like it and somehow it became an acquired taste to me. Now I adore it! Cilantro is very cleansing for the body and can even detoxify heavy metals. However, if you don’t enjoy it, you can simply add more green onion to the bowl or swap it out for parsley. Parsley won’t give it that same Asian-inspired flavor but it will still be refreshing and delicious, and it has some of the same cleansing health benefits as cilantro.

More Delicious Noodle Dishes

• Vegan Teriyaki Stir Fry Over Noodles
• Easy Vegan Ramen Noodle Soup
• Thai Vermicelli Noodle Soup

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Fresh Zucchini Noodle Bowl

This fresh zucchini noodle bowl is mostly raw and jam-packed with nutrition. Plus, it’s very quick and easy to prepare. Move over garden salad, there’s a new favorite zoodle salad in town!

Course dinner, Lunch

Cuisine asian

Keyword asian salad, zoodle recipe, zucchini noodles

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 1303kcal

Author Kathy Chrzaszcz

Ingredients

Noodle Bowl

• 3 cups spiralized zucchini
• 1½ cups spiralized carrots
• ½ thinly sliced or julienned red bell pepper
• ½ cup sugar snap peas
• 2 green onions finely chopped
• ⅓ cup roughly chopped cilantro
• 1½ tablespoon sesame seeds

Sauce

• ½ cup peanut butter or any other nut butter or seed butter
• 2 tablespoon toasted sesame oil
• 1 clove garlic
• 1 teaspoon fresh ginger
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons lime juice
• 2 tablespoons water

Instructions

• Add all of the vegetables and sesame seeds to a large bowl and toss to mix.
• In a separate medium bowl, whisk together all of the sauce ingredients until smooth.
• Pour the sauce onto the veggies and mix well to combine. Serve immediately. Store any leftovers in the fridge and consume within a few days.  

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Nutrition

Calories: 1303kcal | Carbohydrates: 71g | Protein: 40g | Fat: 105g | Saturated Fat: 10g | Polyunsaturated Fat: 32g | Monounsaturated Fat: 54g | Sodium: 1338mg | Potassium: 3062mg | Fiber: 27g | Sugar: 30g | Vitamin A: 35832IU | Vitamin C: 199mg | Calcium: 740mg | Iron: 10mg

Easy zoodles recipe photos by Kathy Chrzaszcz for World of Vegan. Recipe and photographs copyright of World of Vegan, all rights reserved.

The post Fresh Zucchini Noodle Bowl appeared first on World of Vegan.

Overnight oats are one of the most popular and “trendy” spins on oatmeal. Overnight oats have been sweeping the internet, Pinterest, Instagram, and beyond—and for good reason. They’re ridiculously easy to prepare.

Just grab a mason jar, pour in some oats, sprinkle in any add-ins you want (like frozen berries, fresh fruit, dried fruit, nuts, and seeds). Add a generous pour of your favorite plant-based milk (maintaining a 1:1 oats-to-milk ratio), and pop it in the fridge!

Voila. Tomorrow’s breakfast is ready.

What Are Overnight Oats?

Overnight oats are the no-cook, meal prep version of oatmeal. Instead of making your oatmeal on the stove each morning, you can whip up a batch the night before and have an easy grab-and-go breakfast the next morning.

Instead of heating the oats to soften, oats are soaked in water or milk. After several hours they soften enough to be enjoyed as if they were prepared in a pan!

The secret to a perfect bowl of overnight oats is using the right kind of oats with the right ratio of liquid. When you have it all in balance, it creates a creamy texture that’s the perfect base for a filling breakfast. From there, you can keep it simple and enjoy as-is, or get creative with your toppings to round out the meal.

Why You’ll Love Overnight Oats

It’s pretty incredible how the littlest bit of meal prep the night before can totally transform the vibe of your morning. No more hustling so you’ll have time to make breakfast. No more leaving dirty dishes in the sink while you rush out the door. And no more skipping the most important meal of the day because you don’t have time.

Seriously, what would you give for an extra 5 minutes in the morning? Well, here you go. Hit that snooze button and take an extra 10. 

You’ll have a delicious healthy breakfast ready and waiting for you when you wake up. You can devour it when you first crawl out of bed or grab it on your way out the door. Boom—breakfast handled!

Are Oats Healthy?

Yes, oats are very healthy! They are a whole grain and are high in fiber, protein, vitamins, and minerals. Oats can help lower cholesterol levels, reduce the risk of heart disease, and aid in weight loss.

Overnight oats are just as healthy as eating regular oatmeal so regardless of how you prefer to enjoy it, you’ll be reaping the benefits either way! It really comes down to all the additives you put into your oats. If you’re adding lots of brown sugar, it may not be as healthy as, say, sweetening it with a little date paste or maple syrup.

Key Ingredients For Overnight Oats

To create the perfect bowl of overnight oats, you only need three simple ingredients:

• Rolled oats: Also known as old fashioned oats, these will get you the best results. You can get away with quick oats, but they will be more mushy, however, don’t try steel cut oats as they won’t soften enough.
• Chia seeds: Not only do these little seeds help to thicken the consistency, they’re also an extra boost of fiber and protein to keep you full longer!
• Plant-based milk: Any kind will do. For more protein, try soy milk, or if you fancy some extra creaminess, use coconut milk.

How To Make Overnight Oats

This basic recipe for overnights is quick and simple to make! Once you know this recipe, it unlocks the door for myriad possibilities. Customize it with your favorite toppings and mix in additional flavors for a different option every morning!

Combine: In a sealable container like a mason jar, add the base ingredients and mix well. If the container has a tight lid, you can simply seal and shake to mix it all together.

Soak: Allow the oats to soak and thicken for at least a few hours or overnight. If you’re meal prepping for the week, you can make a big batch and allow it to soak for several days even.

Top it off: When ready, add your favorite toppings like fresh or frozen fruit, nuts, seeds, chocolate chips, shredded coconut or anything else that sounds good to you. For more ideas, see our add-in suggestions below.

Top Tips

• Use rolled oats, also known as old fashioned oats for best results. Quick oats will become too mushy and steel cut oats won’t soften enough. Rolled oats are the goldilocks of overnight oats.
• The base recipe is simple. If you like thick oatmeal, use a 1:1 ratio of oats to milk. You can always top it with another splash of milk in the morning when you eat it. If you like softer oatmeal, feel free to add more milk.
• Heat them up if cold oats aren’t your fancy. Although they’re perfectly safe to eat cold, and it’s the most common way to enjoy overnight oats, you can definitely warm them in a microwave for 1-2 minutes. If you’re going to add toppings like fresh fruit, warm it up first.
• Make a big batch to meal prep for the whole week. This base recipe keeps all week long in an airtight container in the refrigerator. Just keep in mind any toppings that may affect its shelf life. It’s best to not add fresh fruit until right before serving.

Overnight Oats Add-Ins

This is one of those recipes that you can get really creative with by using various plant milks, flavorings (like cinnamon or nutmeg), sweeteners (like maple syrup or brown sugar), and add-ins (like fresh fruit, chia seeds, raisins, goji berries, or even chocolate chips). Have fun with what you have on hand, and take a look at the ideas below for inspiration! 

• Chia seeds
• Ground flaxseeds
• Frozen berries
• Sliced banana
• Fresh fruit (Both Apple Pie and Strawberry overnight oats are scrumptious!)

Toppings

• Shredded coconut
• Coconut whipped cream
• Raisins
• Goji berries
• Jam
• Nut butter (Peanut Butter is a favorite of ours!)
• Maple syrup
• Agave nectar
• Brown sugar
• Cinnamon
• Nutmeg

If you need some go-to ideas, try Strawberries and Cream Overnight Oats, Apple Overnight Oats, and these delicious Peanut Butter and Jelly Overnight Oats!

Plant-Based Milk Options

• Coconut milk
• Soy milk
• Almond milk
• Cashew milk
• Water (yes, even water will work)

How Long Do Overnight Oats Last?

Overnight oats will stay fresh for up to 5 days if stored properly in an airtight container in the refrigerator. You can store them in individual serving-sized containers or meal prep in one big container and portion it out each morning when you’re ready to eat.

The longer oats soak, the softer they’ll get. If texture is a concern for you, you may only want to make enough for a few days instead of the whole week.

Can You Freeze Overnight Oats?

Yes! Overnight oats freeze beautifully. Allow the oats to soak for a few hours to properly soften before freezing. Place them in a freezer-safe container and store in the freezer for up to three months.

When ready to eat, transfer to the fridge to thaw overnight. Then when you’re to eat, add your toppings and enjoy!

Organic Oats

In this recipe, we used oats from One Degree Organic, a brand we’ve long-loved for their commitment to sustainability, consumer transparency, and organic farming. In fact, they even go beyond organic!

The first time One Degree Organics caught my eye at the grocery store was several years ago when I spotted cereal labeled “Veganic.” What?! I had never heard of such a thing before. But as a passionate vegan, I was intrigued. 

Veganic Farming

What does “Veganic” mean, exactly? Here is how One Degree Organic defines it…

Veganic agriculture is a principled way farmers grow crops without the use of chemicals, compounds, or animal inputs of any kind.

One of the key tenets of veganic agriculture is to reject animal-based fertilizer of any kind. The reason for this is to keep pathogens and contaminants away from crops. Even many organic farms use animal waste on fields, including blood meal and bone meal. These sources may carry an array of hormones, antibiotics, pesticides and other chemicals.

If you’ve ever dabbled in vegetable gardening—or even tinkered with house plants—you’ve probably noticed that almost every single bag of soil out there contains animal products. I went to Home Depot looking for a vegan soil and not one of the dozens of bags of soil they had was vegan. And of course, nobody there had ever heard of “veganic.”

Veganic gardening is not easy, and committing to veganic agriculture as a business involves paving a new path. That’s one of the reasons I have so much respect for One Degree Organic. They’ve been paving the way for more ethical and sustainable farming practices since way before it was cool. 

We Vote With Our Dollars 

Here at World of Vegan we often talk about the power we have as consumers. Every time we purchase something, we are casting a vote. A vote in support of that product. A vote in support of that company. A vote in support of that company’s practices and methods of operation. A vote in support of the ingredients used and how they were harvested. A vote for or against organic farming. A vote for or against sustainability. A vote for or against fair labor practices.

I could go on and on….

I personally feel very inspired by companies like One Degree Organic who are taking their ethics beyond the “norm” and even beyond the expected. They are striving to do even better than all else that’s out there. And when I put my dollars toward their oats, their cereals, their bread, and beyond, I know I’m voting for positive change in our food system. 

So, the next time you go to the grocery store, tune into the products your buying and brands you’re supporting. See if they’re aligned with the world you want to live in and know that you’re impacting the world when you cast your vote in the checkout line! 

More Oat Recipes

• Protein Mug Cake (Chocolate Baked Oats) is shockingly healthy and ready in just 5 minutes! It doubles as a healthy breakfast or a decadent after-dinner dessert.
• Pumpkin Baked Oatmeal also makes a great meal prep option and can be served warm or cold.
• For a truly effortless and delicious dessert, try these Vegan Chocolate No-Bake Cookies. They are chocolatey, chewy, and take just 5 minutes to prepare.
• For a delicious on-the-go snack or breakfast that’s nutritious and perfectly sweetened, these Homemade Granola Bars will be your new favorite obsession!
• Almost as easy as overnight oats, this Vegan Baked Oatmeal is low effort. Dump everything into one dish, stir it around, and leave it in the oven to take care of itself.

Print

Overnight Oats

Overnight oats are the ultimate lazy vegan breakfast. It comes together in a jiffy and will be waiting for you to grab-and-go in the morning. Enjoy!

Course Breakfast

Cuisine American

Keyword easy overnight oats recipe, how to make overnight oats, overnight oats

Prep Time 5 minutes minutes

Time to allow the oats to thicken 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 1

Calories 400kcal

Author Michelle Cehn | World of Vegan

Ingredients

• 1 cup rolled oats
• 1 tablespoon chia seeds optional
• 1 cup plant-based milk use full-fat coconut milk for extra creaminess and decadence

Instructions

• In a container, cup, or glass jar, add the rolled oats, chia seeds, plant-based milk, and any other desired add-ins and mix well. 
• Cover and refrigerate overnight (or for 3+ hours).
• Remove from fridge and enjoy chilled! If you'd like, top with any desired toppings. Reference the post above for flavor and topping ideas.

Notes

Leftovers – Store covered in the refrigerator for up to 5 days.

Nutrition

Calories: 400kcal | Carbohydrates: 61g | Protein: 14g | Fat: 12g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 332mg | Potassium: 342mg | Fiber: 13g | Sugar: 1g | Vitamin A: 6IU | Vitamin C: 0.2mg | Calcium: 418mg | Iron: 4mg

Recipe by Michelle Cehn and photos by Amanda McGillicuddy for WorldofVegan.com. All content copyright of World of Vegan, all rights reserved.

The post Overnight Oats appeared first on World of Vegan.