What’s more is that we’ve also got a delightful vegan ranch dip recipe that’ll blow the store-bought options out of the water. 

If you love cauliflower as much as me, you’ll also love roasted cauliflower steaks, vegan cauliflower tacos (great for parties as well), and this easy squash and cauliflower soup.

Why This Is The Best Cauliflower Wings Recipe

If you could only pick one vegan cauliflower wing recipe to try, make it this one! I will never make another wing recipe again because these are already perfection. Here’s why they’re the best:

• Easy to Make – Minimal ingredients and simple steps make this recipe a breeze, perfect for both novice and experienced cooks!
• Golden and Crispy – Achieve a satisfying crunch with a perfect balance of breading and baking, ensuring a delightful texture in every bite.
• Perfect for parties – These cauliflower wings are a great finger food for parties. Serve them with toothpicks and dipping sauce!
• Crowd-pleasing – They’re gluten-free, dairy-free, nut-free, and vegan! Anyone can chow down on these tasty treats without worry. The only thing you’ll need to worry about is if you made enough!

Ingredient Notes

For the Wings

• Cauliflower—Use fresh cauliflower and chop into uniform-sized florets for consistent baking. If you must use frozen, make sure to thaw first and pat dry with a clean lint-free kitchen towel to prevent them from becoming soggy.
• White rice flour—Or regular all-purpose flour works too. This helps to thicken the batter and crisp up into golden deliciousness!
• Vegan wing sauce—I used Frank’s Red Hot which is easy to find at more grocery stores.

For the Dipping Sauce

• Vegan mayo—Choose any plant-base mayonnaise to create a creamy base for the ranch dip.
• Vegan sour cream—Opt for a dairy-free sour cream alternative for richness and tanginess.
• Vegan Worcestershire sauce—Ensure your Worcestershire sauce is vegan-friendly. If you can’t find any, feel free to omit it.
• White vinegar—Adds a touch of acidity to balance out the richness.
• Fresh herbs—Dill, parsley, and chives add tons of flavor to this vegan ranch dip. You can use dried herbs, but you’ll need to adjust the amount 3:1 fresh to dry.

How to Make Vegan Cauliflower Wings

Vegan wings are easy to make and incredibly delicious with just a few simple ingredients! All you need is some cauliflower, seasonings, and your favorite vegan buffalo sauce.

Step 1: Start by preheating your oven to 400 degrees F and line a baking tray with parchment paper.

Step 2: Wash the cauliflower and chop it into florets. You can make them bigger or small depending on your preference of wing size.

Step 3: Combine the water, flour and dry ingredients into a large bowl to make a batter.

Step 4: Dip the cauliflower florets into the batter to thoroughly coat and then place on the prepared baking tray.

Step 5: Bake in the oven on the center rack until they are slightly golden brown on top. Meanwhile, prepare the vegan ranch dressing by whisking all ingredients together well in a large bowl.

Step 6: When the wings are ready, toss them in your choice of wing sauce to evenly coat. Return wings to the oven for another 5 minutes to crisp up.

Serve your vegan chicken wings with the vegan ranch dip and enjoy!

Expert Tips

• To help the batter stick better to the cauliflower wings, pat dry your cauliflower first after washing. If they’re dripping with water it will dilute the batter and take longer for the wings to crisp up in the oven.
• Space your vegan wings out evenly on the baking tray so that they evenly coat. You can also cook these in an air fryer for even less time! Spread them out evenly and cook for 10-15 minutes, flipping halfway.

Servings Suggestions and Variations

If you’re looking to make a little more of a meal out of your vegan buffalo cauliflower wings and ranch dip or want some ideas to make it your own, don’t fret! We’ve got some wonderful suggestions for you right here:

• Snack With a Wrap– This Rainbow Lavash Wrap will make an excellent (and beautiful) addition to your plate! You could even throw some of the buffalo cauliflower wings into it for some truly miraculous flavor moments.
• Party With Pasta – Cold pasta can be a real treat and our Fresh Picnic Pasta Salad is a great way to make more of a meal with your buffalo cauliflower wings.
• Game Day Spread – Make a full spread of vegan party appetizers to please a crowd. Along with these buffalo cauliflower wings, serve some football puff pastries, Hasselback potatoes, herbed polenta fries, and vegan pretzel bites.
• BBQ-Flavored – Much like these Barbecue Seitan Wings, you can add a delicious BBQ sauce to these cauliflower wings instead of buffalo sauce.
• More Dipping Sauces – You can never have too many options when it comes to dipping these vegan cauliflower wings! Try this creamy dill dressing or this vegan buffalo queso cheese dip to double down on the buffalo flavors!

Storage

Since cauliflower has high water content, these wings are best eaten right out of the oven but if you find yourself with leftovers, stick them in an airtight container and keep in the fridge for a few days.

To reheat, the oven is best for maintaining crispiness. Place them on a baking sheet and bake for about 5 minutes at 350 degrees F until heated through. An air-fryer also works well for reheating. For something faster, microwaving is fine, too. The cauliflower wings just won’t be as crispy as when first baked.

Frequently Asked Questions

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Vegan Buffalo Cauliflower Wings

These vegan cauliflower buffalo wings make a perfect game-day snack, and once you try them, you'll be hooked for life. They are gluten-free and of course, vegan!The ranch dip is especially delicious. I know it takes a little extra time to whip it together yourself (rather than using a store-bought option) but it will be worth it, I promise!

Course Appetizer, Snack

Cuisine American

Keyword appetizer, buffalo, cauliflower, gluten free, spicy, vegan wings

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 -10 servings

Calories 338kcal

Author Alex Thomopoulos

Ingredients

Vegan Wings

• 2 medium cauliflower heads (about 2 lbs each) chopped into florets
• 1 cup white rice flour
• ¼ teaspoon salt
• ¼ teaspoon paprika
• ¼ teaspoon garlic powder
• 1 cup water
• 1 12-ounce bottle buffalo wing sauce I used Frank’s Red Hot which is available at most supermarkets

Vegan Ranch Dip

• 1 cup vegan mayo
• ½ cup vegan sour cream
• 1 teaspoon vegan Worcestershire sauce
• 1 teaspoon white vinegar
• 1 tablespoon fresh dill chopped
• 1 tablespoon fresh chives chopped
• ¼ cup fresh parsley chopped
• 1 clove garlic minced
• ⅛ teaspoon cayenne pepper
• ½ teaspoon black pepper

Instructions

• Preheat your oven to 450°F and prepare a baking sheet with parchment paper.
• Combine the water, white rice flour, salt, paprika, and garlic powder in a large bowl. Whisk together to combine.
• Thoroughly coat the cauliflower florets with the batter and place on the prepared baking sheet, evenly spaced out.
• Bake on the center rack for 18-20 minutes, until they are slightly brown on the top.
• Meanwhile, prepare the vegan ranch dip. Add all of the ingredients to a bowl and mix well to combine. Set aside.
• Remove cauliflower wings from the oven and coat them in buffalo sauce. For best results, pour the sauce into a bowl and carefully dip each cauliflower into the sauce using a slotted spoon or fork (cauliflower will be hot).
• Return buffalo cauliflower back into oven to crisp up for another 5 minutes.

Video

Notes

Tip – If you don’t have white rice flour, it is fine to use regular flour if gluten-free is not a necessity for you.

Storage – Store leftover vegan wings in an airtight container in the refrigerator for up to 4 days.

Nutrition

Calories: 338kcal | Carbohydrates: 31g | Protein: 5g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.2g | Sodium: 361mg | Potassium: 491mg | Fiber: 4g | Sugar: 5g | Vitamin A: 331IU | Vitamin C: 74mg | Calcium: 40mg | Iron: 1mg

Vegan Buffalo Cauliflower Wings recipe by Alex Thomopolous for World of Vegan. Photos by Amanda McGillicuddy. Copyright of World of Vegan, all rights reserved.

The post Vegan Buffalo Cauliflower Wings appeared first on World of Vegan.

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.

These easy instructions and tips will have you enjoying crunchy, flavorful pickled creations in no time at all. Transform your hum-drum veggies into tasty delights with this simple and satisfying pickling process. You’ll be so hooked that you’ll be making at least one batch a week…or more!

If you love the tangy, vinegary taste of pickled vegetables, make sure not to miss out on this homemade pink pickled red onion recipe. Or, if you’re feeling brave, branch out and try something a little more exotic like these Japanese Pickled Cucumbers.

Are you prepared to start pickling? Let’s get started!

Why Pickled Veggies Are Awesome

Eager to make the perfect pickles? From the crisp veggies to the magical brine, what’s not to love about this cool, tasty condiment? Here are just a few reasons why you’ll love this recipe:

• Only 5 Simple Ingredients: Vinegar, water, veggies, salt, and sugar—is that all? You’re sure to have these staples in the kitchen pantry or fridge for sure!
• Quick and Easy: In less than ten minutes, you’ll have veggies soaking in salty goodness that will be ready to munch on the next day!
• Delicious on (Pretty Much) Anything: Pickled veggies perk up any dish and are a handy, healthy snack when the urge for salty snacks hits.
• Perfect for Food Prep: If made ahead of time, these clear jars of colorful veggies can not only brighten up your fridge, but also help you to vary the flavors of your favorite foods.
• Helps to Reduce Food Waste: When you have no idea what to do with those leftover stalks of celery or carrots sticks, this is the answer. Skip the compost and make yourself food for the future!

What are the Best Vegetables to Pickle?

The fun part of making your own brined vegetables is choosing which ones to add! Go the classic route by using the tried and true veggies such as cucumbers, carrots, and onions. Or, be brave and bold and pick more uncommon choices like asparagus, squash, or daikon. The choices are totally up to you and your taste buds.

Top 10 Vegetables to Pickle:

1. Cucumbers
2. Onions
3. Cabbage
4. Carrots
5. Green Beans
6. Peppers
7. Cauliflower
8. Asparagus
9. Beets
10. Radishes

Ingredients and Substitutions for Quick Pickled Vegetables

Perfect your pickling skills with these ingredient and swap suggestions. Learn what you need and how to switch things up for tasty pickled veggies just the way you like! Leave your favorite pickling tips in the comments below!

Vinegar: White distilled vinegar is our go-to for brining because its clear color won’t mess with the vibrant hues of your veggies and its sharp acidity adds the perfect zing to the brine. It creates that tangy and tasty pickled goodness that is perfection for the palette.

Salt: Kosher salt takes the crown for brining fun because it dissolves like magic, skips the funky additives, and its chunky style makes measuring a breeze—ensuring your pickled goodies are swimming in the best brine party ever!

Sugar: This is the sweet secret in brining. Sugar balances out the tanginess by adding a hint of sweetness to the mix. It also creates a well-rounded flavor profile for your finished pickles.

Vegetables: Pick one or multiple from the list above! Or spice up your pickling game with a pepper party! From jalapeños to bell peppers, experiment with a colorful array of peppers, turning your pickled veggies into a fiesta of flavors! Don’t forget to try banana peppers, sweet cherry, and Hungarian wax peppers, too.

How To Make Pickled Vegetables

Making pickled vegetables from scratch is a kitchen skill you’ll want to have. Not only is it quick and easy, but so much fun. If you’ve got kids at home, make sure to get them involved. You can make this a lovely weekly (or annual) tradition, especially if you use vegetables from your own garden.

Step 1: Select your favorite fresh vegetables – cucumbers, carrots, cauliflower, or a mix for a colorful medley.

Step 2: Choose Your Shape! You don’t have to stick to conventional shapes for pickling. While spears and sticks are traditional, you can always cut your veggies into cubes, circles, or other fun shapes. How about using cookie cutters to make adorable or snazzy pickle pieces?

Step 3: Measure out and add the vinegar, water, kosher salt, and sugar into a large saucepan and bring to a boil. Let it cool slightly while you arrange the veggies into the wide-mouthed mason jars.

Step 4: Add some spices like garlic, dill, or peppercorns for extra flavor. Whatever you like. Pour the brine carefully over everything in the jar until full. Add the lid and refrigerate overnight or for a few days.

Once you let time work its magic, your homemade pickled vegetables will be ready to add a burst of flavor to salads, sandwiches, or enjoyed straight from the jar.

Serving Tips and Suggestions

There are so many fun ways of enjoying pickled vegetables! You can easily turn these tangy delights into stars of your meals if you choose the right ones to accent. Here are our favorite ways of adding brined vegetables to everyday recipes:

• Snack Attack: Enjoy pickled veggies as a crunchy and tangy snack straight from the jar.
• Savory Sidekick: Serve pickled vegetables as a zesty side dish to complement main courses, adding a serious burst of flavor to your meal.
• Top That Salad: Bump your salad up a notch by tossing in pickled veggies for an extra kick and a delightful contrast of textures. We love adding a few finely chopped chunks to a creamy potato salad!
• Sandwich Upgrade: Amp up your sandwiches and wraps by layering them with pickled vegetables, enhancing both taste and crunch. How about adding a few to this Artichoke “Tuna” Salad Sandwich or Avocado Cucumber Sandwich for a bit of zing?
• Charcuterie Charm: Showcase pickled veggies on a charcuterie board to add color, acidity, and a refreshing element to your spread.
• Easy Appetizer: Serve a sprinkle of pickled veggies on top of crackers with vegan cream cheese. Any cracker will do but these homemade almond flour crackers would be perfect!

Pickled Vegetable Recipe FAQs

Time to jump into the age-old art of pickling! You’ll love turning everyday veggies into tangy bursts of flavor and add a new yummy element to old recipes. You’ll impress not only yourself, but also your friends and family with your homemade pickled wonders.

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Pickled Vegetables

Transform ordinary veggies into tasty delights with this easy Pickled Vegetables recipe—just soak them in a tangy mix, wait a bit, and enjoy the crunch! Delish!

Course Appetizer or Snack

Cuisine American

Keyword pickled vegetables, quick pickled vegetables

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 71kcal

Author Michelle Cehn | World of Vegan

Equipment

• Wide Mouth Mason Jars

Ingredients

Brine:

• 2 cups white vinegar
• 2 cups water
• ¼ cup sugar
• 2 tablespoons kosher salt

Pickled Veggie Options:

• Carrots sliced into sticks
• Cucumbers sliced into spears
• Green Beans trimmed to fit your jar
• Red Onions thinly sliced
• Cauliflower cut into small florets
• Chickpeas rinsed and drained

Spices and Mix-Ins:

• Peppercorns pink or black
• Coriander Seeds
• Fresh Dill
• Garlic Cloves
• Peppers Jalapeno, Habanero, etc.
• Red Pepper Flakes
• Beet Chunks for pink color

Instructions

• In a medium saucepan add the vinegar, water, salt, and sugar, mix, and bring to a boil. Once salt has dissolved, remove from heat while you assemble your jars.
• Fill wide-mouth mason jars with your choice of vegetables to pickle.
• Add any desired spices and mix-ins.
• Pour the hot liquid over the veggies until each jar is full. Close the jars and store in the fridge.

Notes

• Feel free to mix a few of each type of veggie into one mason jar or, if you’d prefer, make each mason jar a different veggie.
• The longer you let the veggies sit in the brine, the better they’ll taste. They can be eaten right away, but at least give them 3 days to marinate for maximum flavor. 
• You can use any type of mason jar, but the wide mouthed version gives you the most space for adding vegetables. 

 

Nutrition

Calories: 71kcal | Carbohydrates: 13g | Protein: 0.05g | Fat: 0.04g | Sodium: 3504mg | Potassium: 48mg | Sugar: 12g | Vitamin C: 1mg | Calcium: 13mg | Iron: 1mg

The post Pickled Vegetables appeared first on World of Vegan.

This brilliant, brined veggie brings a serious burst of flavor to your meals. Imagine thinly sliced red onions soaking in a mix of vinegar, sugar, and salt—the perfect combo to make your mouth water. Making your own red onions at home is easy, and these sweetly sharp delights will quickly become your go-to topping, adding a tasty punch to every bite.

If you’re still not convinced of their alluring appeal (is it even possible??), keep reading!

Why These Pink Pickled Onions are So Awesome

Whenever you need to add a punch of excitement to your meals, consider pickled red onions! There’s nothing better than a crisp and vinegary bit of onion when the rest of your meal is soft or smooth.

• Quick and Easy: Making pickled red onions is a breeze—with just a few simple steps and minimal ingredients, you can whip up a jar of these tasty condiments in no time.
• Vibrant Flavor Boost: Pickled red onions bring tang and zest to your meals, instantly elevating the taste with their unique and fabulous flavor.
• Versatile Toppings: No matter what the recipe, pickled red onions add a delightful crunch and a burst of flavor. This makes them a versatile and delicious topping for almost any savory dish.
• Eye-Catching Appearance: The vibrant magenta hue of pickled red onions adds visual appeal to your dishes…and to your belly!
• Extended Freshness: Stored in the refrigerator, pickled red onions can last for up to two weeks, allowing you to have a handy and tasty condiment ready at any time.

How To Make Pickled Red Onions

The art of making pickled red onions is super simple with this easy-to-follow guide. Thinly slice a red onion, pour in a sweet and tangy vinegar mixture, and in no time, you’ll have a jar of vibrant, flavor-packed onions ready to make your meals even more mouthwatering!

STEP 1: Peel and thinly slice the red onion. Separate the slices into individual rings. You can also roughly chop or finely dice the onions for a different texture or appearance.

STEP 2: In a saucepan, combine white vinegar, sugar, and salt. Heat the mixture over medium-high heat, stirring until the sugar and salt completely dissolve. Bring it to a boil. Feel free to choose another type of vinegar for a unique flavor, such as apple cider, white wine, or malt vinegar. For a darker and sweeter brew, you can also use balsamic vinegar. The red onions will still be bright pink when removed from the jar.

STEP 3: Allow the mixture to cool to room temperature while you place the sliced red onions into a clean, heatproof jar or container. Add in your spices, if desired. Carefully pour the pickling liquid over the sliced onions, ensuring they are fully submerged. Once cooled, cover the jar or container with a lid and refrigerate. Using a wide-mouthed jar makes the process easier for filling and takes advantage of the most container space for maximum yummy onions.

Finally, let the onions pickle for at least 30 minutes for a quick flavor infusion. For the absolute best flavor, leave them in the refrigerator overnight or for a few days.

Your pickled red onions are ready to add a burst of flavor to your favorite dishes! Feel free to customize the recipe by adding your favorite herbs or spices to create a unique flavor profile!

Helpful Tips and Tasty Suggestions for Serving

When it comes to serving pink pickled red onions, your choices are limitless. If you love pickled onions, they seem to enhance pretty much any recipe you have on hand. Here is a list of our favorite ways to use these tangy little treats:

• Have Fun with Flavors: Experiment with additional spices like pink peppercorns, spicy peppers, or herbs such as dill or thyme to tailor the pickling liquid to your taste. If you want to branch out from using just onions, how about making the perfect pickled veggies, too?
• Perfect Pairing: Elevate tacos, sandwiches, or burgers by piling on these tangy onions, or toss them into salads for a refreshing twist.
• Appealing Appetizers: Use pickled red onions as a vibrant garnish for appetizers like hummus crostini or vegan charcuterie boards, adding both color and flavor.
• Creative Combos: Mix them into creamy dips or spreads (like this Creamy White Bean Hummus) for an unexpected kick, or layer them on a rainbow pizza for a unique and tasty topping.
• Storage Savvy: Keep pickled red onions fresh by sealing them in airtight jars and refrigerating – they’ll stay delicious for up to two weeks.
• Thoughtful Gifts: Share the joy of homemade pickled red onions by presenting them in decorative jars as a thoughtful and flavorful gift for friends or family.

Pickled Red Onion Recipe FAQs

Elevate your culinary game with the delightful burst of flavor that pickled red onions bring to the table! These zesty, magenta-hued wonders are not just a feast for the eyes but a treat for your taste buds. Whether topping off your tacos with a tangy twist or giving your salads a colorful kick, pickled red onions are the versatile secret ingredient your kitchen needs. Quick to whip up and lasting up to two weeks in the fridge, these vibrant gems are a must-have for any food enthusiast looking to add a pop of excitement to their meals. Get ready to pickle, savor, and relish the magic of pickled red onions!

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Pink Pickled Red Onion

Quickly pickle red onions in a tangy mix of vinegar, sugar, and salt for a zesty topping that adds a burst of flavor to salads, tacos, or sandwiches. You'll want to add them to everything. Fast and flavorful!

Course Condiment, Ingredient

Cuisine American

Keyword pickled red onion, quick pickled onion

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 16

Calories 21kcal

Author Michelle Cehn | World of Vegan

Equipment

• Wide Mouth Mason Jars

Ingredients

• 2 cups white vinegar (or white wine vinegar)
• 2 cups water
• 2 tablespoons kosher salt
• ¼ cup sugar
• 2-3 red onions thinly sliced
• ½ teaspoon coriander seeds
• ½ teaspoon black peppercorns

Instructions

• In a medium saucepan add the vinegar, water, salt, and sugar, mix, and bring to a boil. Once salt has dissolved, remove from heat while you assemble your jars.
• Fill a wide-mouth mason jar with sliced red onion.
• Add the coriander seeds and black peppercorns.
• Pour the hot liquid over the red onion until the jar is full. Close the jar and store it in the fridge.

Notes

This recipe makes 2 16-ounce jars or 1 large 32-ounce jar.

Nutrition

Calories: 21kcal | Carbohydrates: 4g | Protein: 0.1g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.004g | Monounsaturated Fat: 0.01g | Sodium: 876mg | Potassium: 25mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 0.2mg

The post Pink Pickled Red Onion appeared first on World of Vegan.

This rustic stew, brimming with eggplant, zucchini, bell peppers, and tomatoes, offers deeply flavorful notes enriched with olive oil, garlic, and a medley of fresh herbs. It’s a dish that rewards patience, making it perfect for a relaxed weekend cooking session.

Ratatouille’s charm lies in its versatility. Serve it as a hearty main alongside quinoa or polenta fries, or let it shine as a rich topping on crisp crostini, complemented by a dollop of vegan ricotta. But why stop there? Explore its potential by tucking it into a warm pita with a drizzle of tahini or dollop of hummus for a Mediterranean-inspired wrap. You can use it as a robust filling for vegan lasagna, layered with plant-based béchamel sauce. Stirring it into pasta for a quick, nutritious meal, perhaps with a sprinkle of nutritional yeast or vegan parmesan, is another excellent choice!

Every bite of this ratatouille brings a taste of southern France right to your kitchen. Next up, we’ll guide you through making this delightful dish. From choosing the best vegetables to simmering them to perfection, we’ll cover all the essentials. Gather your ingredients and let’s start.

Here’s to a dish that’s as much about enjoying the flavors as it is about celebrating the essence of French cooking. Bon appétit!

Why You Should Make This Ratatouille

Thinking about trying this classic ratatouille recipe? You’re in for an amazing experience. This dish is more than a simple medley of vegetables; it’s an explosion of flavor and a feast for the eyes. Let’s explore more reasons why you’ll fall in love with this ratatouille!

• Full of Flavor: Savor the rich layer of flavors in each bite of our ratatouille. With a balanced blend of garlic, tomato sauce, olive oil, and fresh herbs, each vegetable shines, offering a depth of flavor that’s both comforting and sophisticated.
• Versatility at Its Best: Ratatouille is a chameleon in the kitchen. Perfect as a main dish, a colorful side, or a unique addition to meals, it pairs wonderfully with grains, shines as a topping on bread, and can even be a flavorful filling for sandwiches or lasagna.
• Meal Prep Friendly: Ideal for those busy weeks, ratatouille is a make-ahead marvel. It tastes even better the next day, making it a smart, delicious choice for meal planning and quick dinners.
• A Touch of French Cuisine: Experience the joy of French cooking with this authentic Provence-inspired dish. Ratatouille brings the essence of French culinary tradition to your table, no passport required!
• Naturally Inclusive: Embracing a range of dietary needs, this ratatouille is vegetarian, vegan, and free from gluten, soy, and nuts. It’s a wholesome dish that everyone can enjoy, whether at a large gathering or a quiet meal at home.
• Simple Ingredients, Incredible Outcome: Who knew simplicity could taste so exceptionally good? Common vegetables and pantry staples unite to create an beautiful dish. Ratatouille proves that you don’t need fancy ingredients to enjoy a truly remarkable meal.

Essential Ingredients

These key ingredients all work together to create a beautiful, cozy ratatouille. Let’s go over some of them, as well as offer some substitutions.

Red Onion: Adds a mild, slightly sweet flavor that enhances the overall savoriness of the dish. If you don’t have red onions, yellow onions make a good substitute, offering a similar texture but a slightly stronger flavor.

Tomato Sauce: Acts as the base of the ratatouille, providing moisture and a rich, tangy taste. If tomato sauce isn’t available, crushed tomatoes, tomato puree, or even a good quality marinara sauce can be used as alternatives.

Eggplant: Brings a unique, hearty texture to the ratatouille, absorbing flavors beautifully.

Zucchini: Offers a light, slightly sweet flavor and a tender texture. In case zucchini is not available, summer squash is a great alternative, as it has a similar texture and flavor profile.

Red Bell Peppers: Provide a sweet and slightly earthy flavor, adding a pop of color and crunch.

Plum Tomatoes: These are less watery and more flavorful than other varieties, making them perfect for ratatouille. If plum tomatoes aren’t available, any other fresh, ripe tomatoes will do, though they may release more liquid into the dish.

Fresh Thyme: This herb adds a subtle, earthy flavor that complements the vegetables.

Lemon, for Garnish: Adds a fresh, zesty finish to the dish, brightening up the flavors in the dish.

How To Make Vegan Ratatouille

Making this vegan ratatouille is a labor of love that offers amazing aromas, and fun assembly of all the vegetables. Here’s how we make it!

Start by Preheating Your Oven: Set it to 350 degrees Fahrenheit to ensure it’s ready for baking.

Step One: Prepare the Sauce. In a saucepan, heat some olive oil over medium heat. Add finely chopped garlic and half a head of finely sliced red onion. Cook them together until the onion is soft and translucent, about 2 minutes.

Step Two: Simmer the Tomato Base. Pour in the tomato passata or tomato sauce. Season the mixture with salt and pepper to taste. Allow it to simmer gently for 3-4 minutes. During the last minute, stir in the leaves from a sprig of fresh thyme. This sauce will serve as the flavorful foundation of your ratatouille.

Step Three: Slice Your Vegetables. Thinly slice the eggplant, zucchini, red bell peppers, and plum tomatoes. Aim for slices about a fifth of an inch thick, or thinner if preferred.

Step Four: Assemble the Ratatouille. Arrange the vegetable slices in the casserole dish in an overlapping circular pattern. This not only ensures even cooking but also makes for an aesthetically pleasing presentation. Season the arranged vegetables lightly with salt and pepper.

Step Five: Bake the Ratatouille. Place the casserole dish in the preheated oven and bake for 30-40 minutes. The vegetables should be tender and the flavors well combined.

Garnish and Serve: Once done, remove from the oven and garnish with fresh lemon slices and a sprig of thyme. Your ratatouille is now ready to be enjoyed!

Helpful Tips For Making Perfect Ratatouille

Ready to turn your ratatouille into a masterpiece? These helpful tips will elevate your cooking experience, ensuring your dish is as beautiful as it is delicious. Let’s go over some culinary secrets that will make your ratatouille stand out both in flavor and presentation.

• The Art of Vegetable Slicing: Thin, consistent slices are key. Use a sharp knife or a mandoline for uniform thickness. This not only ensures even cooking but also makes layering easier and more aesthetically pleasing.
• Creating a Beautiful Swirl: Start by placing one slice of each vegetable (eggplant, zucchini, bell pepper, tomato) in the pan, slightly overlapping the last. Continue this pattern around the edge of the pan. Once the outer circle is complete, start a new circle inside, following the same pattern. The goal is to fill the pan with a spiral of beautifully arranged vegetables. This technique, while simple, adds an elegant touch to your dish.
• Layering for Flavor: Before arranging your veggies, spread the tomato sauce evenly on the bottom of the pan. This creates a flavorful base and prevents sticking. Sprinkle some fresh herbs over the sauce for an extra burst of flavor.
• Season as You Go: Lightly season each layer of vegetables with salt, pepper, and additional herbs. This ensures every bite is infused with flavor.
• Slow and Low Cooking: Ratatouille benefits from slow, gentle cooking. This allows the flavors to meld and the vegetables to become tender without losing their shape. Be patient and keep the heat at a medium-low setting.
• Letting It Rest: Once out of the oven, give your vegan ratatouille a few minutes to settle. This rest period allows the juices to redistribute, making it even more flavorful.

How To Serve

When it comes to serving your homemade ratatouille, the possibilities are as varied as they are delicious. This versatile dish shines whether served warm or at room temperature, making it a fantastic choice for any occasion.

For a classic touch, plate it alongside a serving of creamy polenta or a bed of fluffy couscous, allowing these grains to soak up the rich flavors of the stew. If you’re leaning towards a more casual, hands-on experience, consider spooning it over toasted slices of crusty bread, perhaps with a smear of vegan ricotta.

Ratatouille also makes a superb accompaniment to grilled tofu or seitan, offering a colorful and flavorful contrast. For those special gatherings, you can elevate your presentation by topping the ratatouille with a sprinkle of fresh basil or a drizzle of balsamic glaze, turning the humble stew into an elegant entrée. No matter how you choose to serve it, ratatouille brings a touch of Provençal charm to your table, promising a meal that’s as satisfying as it is nutritious.

How To Store Leftovers

Storing leftovers of your delicious vegan ratatouille is easy! Ratatouille keeps well in the refrigerator and often tastes even better the next day, as the flavors have more time to meld. To properly store it, let the ratatouille cool to room temperature first. Then, transfer it into an airtight container and place it in the refrigerator. It will stay fresh and tasty for up to 4-5 days.

If you find yourself with a larger batch, ratatouille also freezes beautifully. Spoon the cooled stew into a freezer-safe container, leaving a little space at the top as the contents will expand when frozen.

Label the containers with the date, and you can enjoy your ratatouille for up to three months. When you’re ready to eat it, simply thaw it in the refrigerator overnight and then reheat it on the stove over low heat to restore its warmth and flavors.

FAQs

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Vegan Ratatouille

This fresh vegan ratatouille dish will take you to a sunny day in the Mediterranean and remind you of why we love these simple ingredients so much!

Course Main Course, Side Dish

Cuisine French, Italian, Mediterranean

Keyword ratatouille, ratatouille recipe, vegan french dish, vegan Mediterranean dish, vegan ratatouille

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 4

Calories 129kcal

Author World of Vegan

Ingredients

• 1 tablespoon olive oil
• 2 cloves garlic minced
• 2 heads red onion finely sliced
• 2½ cups tomato passata or tomato sauce
• 1 medium-sized eggplant
• 1 medium-sized zucchini
• 2 red bell peppers
• 2 plum tomatoes
• A few sprigs of fresh thyme
• Salt & pepper to taste
• 2 slices lemon for garnish

Instructions

• Preheat oven to 350 degrees Fahrenheit. 
• In a saucepan, add olive oil and cook the finely chopped garlic with half a head of red onion (finely sliced).
• After 2 minutes, add the tomato passata (or tomato sauce) and season with salt and pepper.
• Let the sauce simmer for 3-4 minutes and add the little leaves from a sprig of fresh thyme. This will be your base for the ratatouille.
• Spread the sauce evenly on the bottom of a round casserole dish.
• Slice the vegetables very thin, about a fifth of an inch, or even thinner if desired.
• Arrange sliced vegetables in circles as shown in the photo and season with salt and pepper. 
• Cook in the oven at 350 Fahrenheit for 30-40 minutes.
• Garnish with fresh lemon slices and a sprig of thyme, and enjoy!

Nutrition

Calories: 129kcal | Carbohydrates: 22g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 736mg | Potassium: 1056mg | Fiber: 8g | Sugar: 14g | Vitamin A: 2909IU | Vitamin C: 105mg | Calcium: 51mg | Iron: 2mg

The post Vegan Ratatouille appeared first on World of Vegan.

• If you like to cook, you can get bundles of ingredients with recipes.
• If your expertise in the kitchen ends at the microwave, you can have finished dishes ready to heat and eat land on your doorstep with just the click of a button.
• For those feeding a family, still more options abound for bulk meal prep.

That’s to say nothing of specialized diets, from paleo to keto vegan to gluten-free, sometimes available all on the same platform. How does one begin to pick apart the best choices, given such a superabundance of promising meals—and seemingly endless deals?

While most enterprises now offer at least a handful of plant-based entrees, a growing number of meal delivery services boast a fully vegan menu across the board. Depending on what you want to eat, how much work you want to do, and additional restrictions, here’s what you need to know before you hit “add to cart.”

100% Plant Based Meal Delivery Options

No need to comb through ingredient lists with a magnifying glass here; every dish on offer is completely vegan! You’ll have the widest variety of choices without worrying about animal products when you shop from these websites. Here are the best plant based meal delivery options that exist today!

Purple Carrot

For those who want to cook up a more flexible meal plan, Purple Carrot has you covered. Chose whether you want to make 2 servings or 4 for each dinner, and add-ons for breakfasts, lunches, and snacks. If you’ve got a rough week ahead, you can skip the cooking and opt for fully prepare, single serving meals instead. There are even Purple Carrot frozen entrees now being sold at Sprouts and Whole Foods, in case you want a taste before committing to a full shipment.

Veestro

One of the best-known names in the meal delivery game for good reason, Veestro offers over 50 plant-based meals that are frozen, ready to heat and eat. Options range from breakfast to dinner, so you’ll never go hungry. They also offer seasonal specials so you’ll be covered for the holidays, including festive Thanksgiving entrees that will make your omnivore family jealous.

Daily Harvest

Originally focused entirely on frozen smoothies, ready to blend, Daily Harvest has since expanded to offer a wide range of flatbread pizzas, grain bowls, soups, and even superfood lattes. You can pick and choose exactly what you want, whenever you want, rather than on a set schedule. No cooking required aside from microwaving and sometimes blending, in the case of frosty beverages.

Splendid Spoon

Splendid Spoon is on a mission to fuel ambitious lives with exceptional plant-based nourishment. Founded on the healing principle of the bottomless bowl, Splendid Spoon delivers prepped-for-you meals for every mood and season. From soups and smoothies to noodle and grain bowls, they have lots of good food fit to your life. All meals are plant-based, gluten-free, and free from dairy and artificial sugars. From hearty Dishes for dinner to grab-and-go breakfasts for those busy mornings, they offer 65+ meal options every week.

Sakara Life

Consider this the “luxury” meal delivery option when you want to splurge on selfcare. Touted by celebrities and full of buzz-worthy super foods, the emphasis is on wellness with high-quality, nutritious foods that will get you glowing.

allplants

allplants delivers incredible tasting, chef-made, nutritionally balanced ready-to-heat meals at your convenience to fuel your life in a vibrant, great way. It’s like having a personal chef magically deliver nutritious, plant-based meals right to your doorstep. With a sprinkle of convenience and a dash of eco-friendliness, this UK-based meal delivery service brings a delightful surprise to your dining table. Customers can expect a colorful array of chef-crafted dishes that are not only delicious but also health-conscious.

It’s a foodie adventure where you get to savor creative, plant-powered creations, from creamy mac and greens to sticky teriyaki udon. allplants isn’t just a meal service; it’s a ticket to a culinary journey that’s good for both you and the planet.

Meal Delivery with Vegan Options

If you have a diverse range of tastes in your family, some might want both vegan and non-vegan options. These companies can fill your plate with exactly that!

Green Chef

Catering specifically to specialty diets, there’s a range of options here from keto to gluten-free. They send organic, pre-portioned ingredients and easy to follow recipe cards that take the stress out of the typical dinner rush. The “plant-powered” menu does sometimes include meals with dairy, so double-check before checking out.

Hungryroot

Shop for recipes or just to fill your fridge, all the prep work is done for you to eat or explore on your own terms. Meal suggestions are quick, simple, and easy to whip up, made of healthy staples that you can mix or match as desired.

Fresh ‘n Lean

Designed with nutrition in mind, the goal of this service is to put healthy eating on autopilot. The vegan options are relatively limited in the protein-heavy listings, but there are some innovative alternatives to explore, such as their meatless “chickN.” As a bonus, everything is gluten-free.

Trifecta Nutrition

This is what your personal trainer would eat- if you had a personal trainer. These ready-to-eat meals are made for those focused on fitness and weight loss. Nutrient dense but calorie controlled, anyone who wants to kickstart a new health program would be well served here.

Mosaic

Mosaic meals are 100% vegetarian with plenty of vegan options, as indicated by the (V) symbol by the name. Global flavors that span from curries to stir-fries add excitement to these options, that also include breakfasts and lunches to make meals a no-brainer.

CookUnity

Markedly different from conventional frozen meals or recipe services, this approach takes nearby chefs based on your location to provide the menu. Get as few as 4 or as many as 16 meals a week. Bear in mind that availability does vary greatly depending on the chefs nearby; you may not have any vegan options for some weeks.

HelloFresh

As the largest meal-kit provider in the United States, it’s surprising that so little attention is paid to the plant-based population. There is no HelloFresh vegan option; rather, you can select the “veggie box” and omit the cheese or eggs provided with cruelty-free options of your own, if you really wanted to order.

Online Vegan Grocery Stores with Fresh Meal Options

What’s more convenient than online shopping? How about online shopping for your groceries AND dinner at the same time? That’s a snap with these all-in-one vegan grocery delivery services that offer completely plant-based goods alongside heat-and-eat entrees. 

GTFOitsvegan

For rare specialty goods like vegan lobster or plant-based fried eggs, this is where you’ll discover a bold new world of cruelty-free innovation. You can get all that and a bundle of tamales, frozen pizzas, and falafel for dinner.

Vegan Essentials

Voted as the best online vegan grocer from 2005 – 2020, this shopping resource has withstood the test of time. Shop with confidence for animal-free and cruelty-free products from this vegan-owned company that’s been operating for over 20 years.

Local Same-Day Grocery Delivery

Of course you can also order grocery delivery through Amazon (Amazon Fresh and Whole Foods Market) and Instacart. If you’re short on time or stuck in your house for any reason, this is an affordable and incredibly convenient way to save time and outsource your vegan grocery shopping!

Homemade “Delivery” Meals

If you’re hooked on the convenience of vegan delivery services but can’t afford to indulge every week, don’t worry! Most companies offer a recipe section for all their menu options online, completely free.

Scope out the meal plan and build your own schedule accordingly, but shop on your own to save on costly delivery fees and excessive packaging. That’s a delicious win-win!

You can also find lots of vegan dinner recipes on the blog and in our cookbook, The Friendly Vegan Cookbook!

Vegan Subscription Snack Boxes

Hungry for vegan snacks delivered right to your doorstep? There are several vegan snack boxes and other various vegan lifestyle subscription boxes to choose from. Vegan Cuts is the original vegan snack box, and is still one of the most popular! Check out our Vegan Subscription Box Guide to see them all. 

Plant-Based Meal Plans

If you’d like to follow a meal plan without the work of creating one yourself, check out the Thrive Bundle our Plant-Based on a Budget Meal Plans! These one-week meal plans were designed to keep your grocery budget extremely low, your meals very healthy, and your effort in the kitchen minimized.

Thousands of people have enjoyed these meal plans and they are a great way to practice meal prepping without the expense of pre-prepared meals delivered!

Vegan Restaurants Near Me and Local Takeout Delivery

Craving takeout but don’t want to make the drive to pick it up? You can order takeout from most of your favorite local restaurants—and even fast food spots—delivered to your door through Grubhub and Doordash.

Do a quick Google search for “vegan restaurants near me”  to support your local vegan restaurants. Whether you dine in, pick up takeout, or have takeout delivered using a service like Grubhub or Doordash, you’ll be helping your local vegan restaurants thrive. 

Other Vegan Recipe Ideas

• Plant-Based Breakfast Ideas
• Vegan Lunch Recipes
• Easy Vegan Snack Recipes
• Healthy Vegan Recipes
• Vegan Sides
• Vegan Dessert Recipes

Did we miss your favorite plant-based meal delivery options? Please share them in the comments below! 

The post 15 Plant-Based Meal Delivery Options That Make Eating Vegan Easy appeared first on World of Vegan.

These crispy quinoa bites are also a fresh way to add protein to your diet, since quinoa is a a fantastic source of protein. With just a few ingredients and three straightforward steps, you can make a homemade snack that’s both yummy and good for you. Think of them as a more mature version of tater tots—with a lot more going for them than just taste!

Why You Must Make These Delicious Quinoa Bites

Quinoa nuggets are fantastic—crispy on the outside, chewy on the inside, and a breeze to whip up. Packed with the goodness of quinoa, they’re a flavorful and nutritious twist to your snacking routine. Not quite convinced? Here are even more reasons why these tasty quinoa snacks are so awesome:

• A healthier alternative to chicken nuggets: If you loved chicken nuggets as a kid, these are an excellent better-for-you substitute. Crispy, flavorful, and all-around appealing in flavor and texture.
• Simple and Wholesome Ingredients: No fancy ingredients here! Just a staple whole grain, herbs, and spices. You probably already have them in your pantry.
• Incredibly Satisfying: Just a few of these plant-based protein nuggets are more than enough to make you feel nourished and satisfied. Pair them with your favorite dipping sauce or sliced veggies and you’ve got yourself a well-balanced mini-meal.
• Perfect for Meal Prep: Put together a batch on the weekend and have a quick and crispy side ready for basically any meal. Choose from pan frying, air-frying, or even baking in the oven. They’re really versatile!
• Family Friendly Treat: This recipe totally makes you feel like you’re indulging in fast food, but you’re not. The nuggets are way more nutritious than any take out treats and they’re perfect for little hands!

Key Ingredients

Because this recipe has such few ingredients, each one of them has an important part to play. For maximum enjoyment, devour the finished nuggets right away while warm and toasty. If you have to wait, you can always pop them in the oven or air-fryer to crisp back up.

Quinoa: Can you believe that you can choose from red, black, white, or tri-color/rainbow quinoa? White is the least bitter, red has the chewiest texture, and black has the most nutrition, but they all taste delicious. The most important thing to remember is to rinse your quinoa well before cooking. You’ll want to release as much of the saponins (the shell that protects them from pests and type of fungus) as you can for a less bitter aftertaste.

Onion: Chopped onion adds such a great flavor to the quinoa. Scallions, red onion, shallots, or leeks would work well, too.

Chives: If the flavor of chives is not your favorite, how about using garlic or parsley instead? Remember to chop finely for best results.

Flour: All-purpose flour helps to give a crispy and crunchy texture to the nuggets. If you’ve run out of flour or are sensitive to gluten, feel free to use cornstarch instead. Use a quarter cup of cornstarch in place of the half cup of flour. If you’d rather use gluten-free flour, choose a type that is 1-to-1 and use the same amount.

Lemon Juice: This ingredient adds not only moisture to the mixture but also a little acidic zing. An unflavored vinegar can also be used (or even lime juice) in a pinch.

How To Make Quinoa Nuggets

Cooking up a batch of vegan quinoa nuggets is simple and fun to do. As soon as you roll up the balls, you’re more than halfway there! They’re a great snack or mini-meal to prep ahead of time. When you’re ready to enjoy, all you need to do is fry them up! Here’s how you do it:

Step 1: Mix together the quinoa, onion, chives, flour, salt, and red chili pepper flakes. Moisten with the water and lemon juice.

Step 2: Make 1-inch balls out of the quinoa mixture, squeezing firmly so that the balls form a dough. Put the finished balls into the freezer for 5 minutes. (You can also chill them in the refrigerator for 15 minutes.)

Finally, Step 3: Cook the nuggets a few at a time in an oil-coated pan over medium-high heat. Free free to press on each one to flatten them a little. It helps to oil the spatula to prevent sticking. Fry the nuggets for 5 minutes until the bottom of each nugget is golden and then flip. Reduce the heat to medium and cook for 5 minutes more.

How To Make the Best Quinoa

Not sure how to make quinoa? Here’s an easy recipe to follow that’s pretty much foolproof:

Rinse ⅔ cup of dry quinoa in cold water using a fine-mesh strainer. Add the quinoa and 1⅓ cups of water to a medium pot with a lid. Bring to a boil, uncovered, over high heat. Cover with the lid and reduce the heat to low. Cook for 20 minutes.

Allow to cool completely before using in this quinoa recipe.

Serving Tips and Suggestions

These yummy quinoa bites are so much fun to eat! Sure, you can simply eat them plain right off a plate, but that’s pretty boring. Here are a few tasty and tempting ideas for bumping up your bites a notch!

• Dive into Dips & Dressings: Ketchup is always a popular choice, but how about some thousand island, dill, vegan aioli, french, or barbecue instead? You can never go wrong with a bit of sriracha or creamy hummus on the side!
• Serve as a Savory Side: These crispy little protein tots pair well with a vegan burger, fresh salad, or a bowl of crudités (such as broccoli, bell pepper, baby carrots, cucumber, and celery). Drizzle with vegan mayo, lime juice, or hot sauce for even more fabulous flavor.
• Creative Cooking Methods: If you’d like to go easy on the oil or fried foods, how about using the oven or air-fryer instead? For oven baking, place the nuggets on a greased nonstick baking pan and bake at 400 degrees F for 30 minutes, flipping them halfway. Be sure to flatten them before baking. If you wish to use an air-fryer instead, preheat the air fryer to 400 degrees F (about 5 minutes). While the fryer is heating, coat the nuggets in panko bread crumbs. Lightly spray the nuggets and the fryer basket with vegetable oil spray and cook for 10 minutes.

Recipe Q+A

This fun and flavorful recipe is inspired by a recipe in The Friendly Vegan Cookbook. If you haven’t already added this cookbook to your vegan cookbook collection, it’s a must!

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Quinoa Nuggets

These chewy, seasoned snacks are packed with plant-based protein and tasty to boot. Quinoa nuggets will remind you of the tots you used to have as a kid. Pair with your favorite dip for a delicious and nutritious snack!

Course Appetizer or Snack

Cuisine American

Keyword quinoa bites, quinoa nuggets, quinoa tots

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 16 nuggets

Calories 45kcal

Author Michelle Cehn and Toni Okamoto

Ingredients

• 2 cups cooked quinoa cooled
• ½ cup yellow onion finely diced
• ¼ cup chives finely chopped
• ½ cup all purpose flour
• 1 teaspoon salt
• ½ teaspoon red chili pepper flakes
• 3 tablespoons water
• 1 tablespoon lemon juice
• vegetable oil for pan frying
• vegetable oil spray for air-fryer option
• panko bread crumbs for air-fryer option

Instructions

• In a large bowl, thoroughly combine the quinoa, onion, chives, flour, salt, and red chili pepper flakes. Mix in the water and lemon juice.
• Using your hands, roll the quinoa mixture into 1-inch balls, squeezing tightly in your hands as you go to get the air bubble out and form a dough. Place the balls on a tray or plate. Put them in the freezer for 5 minutes. (If you don't have room in your freezer, you can chill them in the refrigerator for 15 minutes.)
• Coat a large frying pan with vegetable oil and place over medium-high heat. Add the nuggets in batches and lightly press on each of them with a spatula to flatten them a little. If necessary, oil the spatula to prevent sticking. Cook the nuggets for 5 minutes until the bottom is golden brown and appears gently fried, and then flip them over. Lower the heat to medium and cook for 5 more minutes.

Notes

Air-Fryer Option: 

Preheat the air fryer to 400 degrees F (about 5 minutes). While the fryer is heating, coat the nuggets in panko bread crumbs. Lightly spray the nuggets and the fryer basket with vegetable oil spray and cook for 10 minutes.

Oven Baking:

Bake the nuggets on a greased nonstick baking pan at 400 degrees F for 30 minutes, flipping them halfway. Be sure to flatten them before baking. 

 

Nutrition

Calories: 45kcal | Carbohydrates: 8g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 148mg | Potassium: 55mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 47IU | Vitamin C: 1mg | Calcium: 7mg | Iron: 1mg

The post Quinoa Nuggets appeared first on World of Vegan.

Whether you just love smoothies or are looking for a brighter and lighter way to start your day, this cool mango carrot smoothie is a delicious choice. Want to find out the simple steps to create a drink that’s as sweet and tasty as it is nutritious?

Let’s get this smoothie started!

Why You’ll Love This Carrot Mango Smoothie

Rev up your routine with our smooth and creamy carrot smoothie recipe! This vibrant choice not only invigorates your taste buds, but also adds a burst of energy to your daily grind. With its refreshing flavors and easy preparation, it’s the ideal pick-me-up for a busy, feel-good day.

• Brilliant Breakfast or Super Fun Snack: Of course, there’s no set time of day to enjoy a smoothie. But, this smoothie is the perfect serving size for a light breakfast or a satisfying snack. Delish!
• Full of Fiber: Between the carrot, mango, and banana, this smoothie has almost 8 grams of fiber in one 16 oz. serving—whoa.
• Family Friendly: Your family will get an extra dose of healthy veggies and not even know it because of its incredible yummy flavor! Shhhhh…

Star Ingredients

The charm of this colorful carrot smoothie is in the taste, as well as in the ingredients. Packed with vitamins and antioxidants and loaded with fiber. It’s not just tasty—it’s a plant-based powerhouse for your health!

Carrots: The addition of carrots gives this smoothie its bright orange color and unique flavor. Fresh garden carrots will taste the best, of course. But, try to avoid using baby carrots (which aren’t as flavorful). If you use organic carrots, you can keep the peel on (just rinse in cool water first) because that’s where most of the nutrition is.

Mangos: This tropical fruit gives the smoothie added sweetness, vitamins A and C, as well as fiber, without using refined sugar.

Bananas: A perfect foundation for any smoothie recipe, bananas create a creamy and sweet smoothie with tons of satisfaction. Make sure to peel and freeze it beforehand for a thicker, cold smoothie.

Orange Juice: Freshly squeezed juice is the best choice for this recipe, but feel free to use ready-made if you’ve got that handy. Sub with tangerine juice for an extra tangy flavor.

Plant Milk: Any dairy-free milk will work in this bright and beautiful beverage. For an extra creamy consistency, look to oat, soy, or cashew milks.

How to Make This Carrot Smoothie

In less than five minutes flat, you’ can’ll be sipping on this bright-as-sunshine smoothie with carrots. Simply gather, measure, blend, and sip. It’s amazing how easy it is to make such a delicious recipe that is overflowing with such healthy ingredients!

Step 1: Measure out the fruits, vanilla, orange juice, and plant milk. Add to your blender.

Step 2: Wash, peel (if you wish), and slice the carrot. The thinner the slices, the easier your carrot smoothie recipe will blend. Add to blender.

Finally, Step 3: Blend on high for about 1 minute, or until smooth and creamy. If the consistency is too thick, add a little more orange juice or plant milk. If the consistency is too thin, add more carrot or frozen mango pieces to the mixture. Enjoy!

Smoothie Tips and Suggestions

Sure, carrots can sometimes sound boring, but they’re far from bland in taste or texture. When added to this carrot smoothie recipe, you’ll simply be blown away! This pretty root veggie recipe is perfection just as it is, but there’s always a little room for adjustment or additional serving suggestions.

• Go Go Garnish! If Inspector Gadget were in charge of your smoothie, you’d get fabulous cookie cutter shapes of carrots, bananas, and mangos added to the side of your glass or skewered onto a fancy telescoping toothpick.
• Calling All Carrots: If you’d rather use fresh carrot juice instead of blending up the carrot, use ¼ – ½ cup less orange juice and add in ¼ – ½ cup of carrot juice. If the smoothie’s texture is too thin, you can add additional frozen mango cubes as needed.
• Allergen Friendly Fixes: This recipe is already gluten-free, but if you are sensitive to nuts or soy, you can always make a simple plant milk substitute. Choose a seed-based milk (like flax, hemp, pumpkin, or sunflower), rice, or oat milk instead.

More Creative and Delicious Carrot Recipes to Try

If you enjoyed this carrot banana smoothie and are looking for more ways to up your carrot intake, check out these other amazing recipes:

• Searching for more carrot beverage to imbibe? How about this tempting Tropical Carrot Juice or festive MosCarrot Mule Cocktail?
• Savory snacks are a must when it comes to this versatile veggie. You’ll love these Carrot Bacon and Smoked Carrot Lox recipes!
• Don’t forget to try this traditional and very tasty Carrot Cake, complete with homemade vegan lemon buttercream frosting!
• Salads are far from boring when you use the right seasonings and ingredients. This Moroccan Carrot Salad with Citrus-Turmeric Dressing is the perfect example of an exotic and delicious dish!

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Carrot Smoothie

Refreshing and easy to make, this carrot smoothie recipe is a delightful blend of sweet carrots, banana, and mango. Add an extra veggie in your day with this sweet and delicious carrot smoothie!

Course Breakfast or Snack

Cuisine American

Keyword carrot smoothie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 16 ounces

Calories 399kcal

Author Gina House | World of Vegan

Equipment

• High Speed Blender

Ingredients

• 1 large frozen banana
• 1 cup frozen mango
• ½ teaspoon vanilla extract or to taste
• 1 cup orange juice freshly squeezed, if possible
• 1 cup plant milk your choice
• ½ cup finely sliced carrots about one medium carrot
• ¼-½ teaspoon  apple pie or pumpkin spice optional, adjust to taste

Instructions

• Measure out the fruits, spices, orange juice, and plant milk. Add to your blender.
• Wash, peel (if you wish), and slice the carrot. The thinner the slices, the easier your smoothie will blend. Add to blender. Measure out and add the spices you’d like to use and add these as well.
• Blend on high for about 1 minute, or until smooth and creamy. If the consistency is too thick, add a little more orange juice or plant milk. If the consistency is too thin, add more carrot or mango pieces to the mixture. Serve immediately and enjoy!

Notes

• For a fun flavor twist, add ¼-½ teaspoon apple pie or pumpkin spice, adjust to your taste.
• Not Sweet Enough? Use sweetened plant milk or ready-made orange juice, which tends to be sweeter than freshly squeezed. 
• For a cute and colorful garnish, use a small cookie cutter to cut a shape out of fresh mango, banana, and carrot and add to a fancy toothpick. Or, make a slit and add to the side of the glass. 

Nutrition

Calories: 399kcal | Carbohydrates: 89g | Protein: 6g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 375mg | Potassium: 1468mg | Fiber: 9g | Sugar: 64g | Vitamin A: 13060IU | Vitamin C: 200mg | Calcium: 374mg | Iron: 1mg

The post Creamy Carrot Smoothie with Mango and Banana 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.

I consider hummus to be way up there with avocados as a food of the gods. If you’re not already intimately familiar with this creamy, flavorful, filling spread, hummus is a delicious dip made from a blend of chickpeas and tahini with a touch of garlic, oil, and lemon juice. Hummus is traditionally a Middle Eastern and Mediterranean food, but vegans everywhere have claimed it as their own. You’ll find it at almost any vegan gathering.

Instead of showing up to a party with a simple tub of hummus, try putting a little extra TLC into spicing up your hummus by turning it into a hummus board! Just hurry up and put down your amazing hummus board and get out of the way before you’re attacked by all the hungry hands diving in!

In this video, I show you how to design a hummus board using an array of fruit, nuts, veggies, dip-friendly crackers, and Sabra’s classic hummus with pretzels. I’m thrilled to have partnered with Sabra, the most widely accessible hummus brand out there today, to bring this video to life. Thank you, Sabra! Now…take a look and let the hummus-board-spiration commence.

Why You’ll Love This Easy Appetizer

This year I’m hosting multiple vegan Thanksgiving celebrations. Between all the vegan turkey roasts and other ingredients, I needed to find a way to cut down on food costs. This hummus board trick came in handy! People love getting to pick and choose what they dip and snack on, and with a diverse platter like this, there’s sure to be something for everyone.

The wonderful thing about hummus boards is that you can use whatever ingredients you have and let your creativity go wild as you assemble your board. Don’t have crackers? It’s cool, chop up some extra veggies instead (carrot spears, celery sticks, and cucumber rounds are all perfect for dipping).

Are grapes and persimmons wildly expensive at your local grocery store? You can use fresh figs, strawberries, cherries, peaches, apples, oranges, cherry tomatoes, jam, dried apricots, or even skip the fruit altogether. This is the most flexible appetizer of all time.

What You’ll Need to Make A Hummus Board

Below you’ll find items that go great on a hummus board—but none are necessities. Pick a few of your favorites and work with those! You likely already have many of these ingredients in your pantry.

Bread & Crackers

• Baguette
• Pita bread
• Pretzels
• Breadsticks
• Crackers—these almond flour crackers would be delish!
• Chips
• Pita chips

Veggies

• Carrots, celery, cucumber, radish, bell pepper (sliced)
• Snap peas
• Roasted red pepper
• Grilled eggplant

Nuts & Seeds

• Raw nuts (almonds, cashews, pistachios)
• Candied walnuts or pecans
• Roasted pumpkin seeds
• Sunflower seeds

Fruit

• Grapes, strawberries, cherries, figs
• Persimmon, apple, oranges, peaches (sliced)
• Dried apricots
• Jam
• Cherry tomatoes

Extras

• Olives
• Pickles
• Dolmas
• Vegan meats
• Vegan cheeses

Decorative Elements

• Fresh rosemary, thyme, sage, oregano
• Toothpicks
• Chives
• Pomegranate seeds
• Edible flowers
• Serving platter and small cheese knives

…and of course, hummus! Keep reading to see how to make your hummus shine.

Hummus Variations

You can easily spice up your hummus board even more by adding toppings or mix-ins to your hummus. For my board, I made three varieties all starting with the classic hummus from Sabra.

Pink Hummus With Goji Berries

The first was a pink hummus topped with goji berries. I dyed the hummus pink by adding a sprinkle of beet root powder with a few drops of water and mixing it in until it was thoroughly combined. You could also use dragonfruit powder which I turn to often to color my oatmeal and smoothies a magical shade of pink! Or, if you’re making your own hummus from scratch, you can simply add a chunk of beet or frozen dragonfruit to the food processor so it blends right in.

Once you’ve turned your hummus pink, sprinkle some goji berries or pomegranate seeds on top as a finishing touch! Goji berries are superfoods that are packed with nutrients and will add a delightful chewiness to the hummus, while pomegranate seeds will add a festive burst of sweet, juicy flavor.

Hummus With Olive Oil & Roasted Red Pepper Flakes

Using a spoon to create some texture on the top of your hummus and adding a drizzle of olive oil is the simplest way to make it feel fancy. I always love to top that off with some red pepper flakes or paprika to give it a little kick.

Classic Hummus Sprinkled with Chives

For the third variety, I kept it very simple. I chopped up some chives and sprinkled them on top of the hummus to add a little extra flavor dimension and a whole lotta’ visual interest. This is the easiest way to make your hummus (or any other savory dip) Instagram-worthy in a snap.

Other Delicious Hummus Mix-Ins

The sky is the limit with hummus add-ins. Here are a few more ideas for ingredients you can either mix in or sprinkle on top:

• Roasted garlic
• Caramelized onions
• Roasted red pepper
• Pine nuts
• Garbanzo beans
• Cannellini beans
• Parsley or cilantro
• Paprika
• Jalapeño
• Olive tapenade

So, what do you think? Will you give a hummus board a try for your next party? I hope you do! You can go ahead and pin it on Pinterest by hovering over any of the photos in this post. And while you’re at it, come connect with World of Vegan on Pinterest for even more vegan food-spiration!

More Amazing Appetizers to Try

• 40+ Finger-Lickin’ Vegan Appetizers for Any Occasion
• Hummus Crostini
• Vegan Texas Caviar
• Mini Vegan Pot Pies
• Garlic & Kale Potato Cakes
• Vegan Soft Pretzels With Cheese Dip
• Cheesy One-Pan Vegan Burger Tater Tots
• Ultimate Vegan Charcuterie Board Guide

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Hummus Board

Whether you're hosting for the holidays or just planning a fun gathering with friends, serving up an epic hummus board that your guests can enjoy is surprisingly simple! Here's how to make an epic hummus board!

Course Appetizer

Cuisine American

Keyword hummus board, hummus charcuterie board

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 – 12 people

Author Michelle Cehn | World of Vegan

Ingredients

Hummus

• Oil-free hummus
• White bean hummus
• Pink beet hummus
• Jalapeño hummus
• Your favorite store-bought hummus

Bread & Crackers

• Baguette
• Pita bread
• Pretzels
• Breadsticks
• Crackers
• Chips
• Pita chips

Veggies

• Carrots celery, cucumber, radish, bell pepper (sliced)
• Snap peas
• Roasted red pepper
• Grilled eggplant

Nuts & Seeds

• Raw nuts almonds, cashews, pistachios
• Candied walnuts or pecans
• Roasted pumpkin seeds
• Sunflower seeds

Fruit

• Grapes strawberries, cherries, figs
• Persimmon apple, oranges, peaches (sliced)
• Dried apricots
• Jam
• Cherry tomatoes

Extras

• Olives
• Pickles
• Dolmas
• Vegan meats
• Vegan cheeses

Instructions

• Select and gather your ingredients from each section above.
• Opt for a spacious wooden or marble board and begin assembling your masterpiece by strategically placing hummus bowls around it to anchor the arrangement.
• Start with the largest ingredients first. This could be large crackers and baguette slices. Fan them around the bowls of hummus.
• Next, fill it in with the medium-sized ingredients. Lastly, fill any gaps with your smallest ingredients.
• Add garnishes such as fresh rosemary, thyme, sage, oregano, pomegranate seeds, or edible flowers. Serve and enjoy!

Video

Notes

Something from each ingredient section is not a necessity so feel free to pick a few of your favorites and work with those!

Assemble right before serving to maintain freshness of all the ingredients.

Photos and video by Michelle Cehn for World of Vegan. Many thanks to Sabra for partnering with us on this recipe video—I hope you love it! 

The post How to Make an EPIC Hummus Board 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.

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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.

Hummus is traditionally made with a huge amount of olive oil—something like a ¼ cup! Today I’m excited to share a classic hummus recipe that is just as good but without any added olive oil. (If chickpeas are not your thing, make sure to check out this white bean hummus recipe!)

Why You’ll Love This Recipe

Step into a world of wholesome indulgence with our oil-free hummus, where flavor meets fitness in every delicious scoop. This recipe transcends the ordinary, crafting a velvety hummus that’s light on calories but heavy on satisfaction.

Whether you’re a health enthusiast or a taste connoisseur, this hummus promises a satisfying journey for your taste buds, making every bite a celebration of plant-based protein goodness. Get ready to redefine your hummus experience and savor the delicious liberation of oil-free delight!

Ingredient Notes And Substitutions

Unlock the secret to a flavorful classic with oil-free hummus, where a handful of simple ingredients harmonize effortlessly in the blender. Tahini, chickpeas, lime juice, and more come together in a perfect blend, proving that you can achieve deliciousness without a trace of oil.

Tahini: This luscious sesame paste infuses this hummus with a creamy richness. Consider substituting with almond butter or sunflower seed butter for a unique flavor twist.

Lime Juice: Zesty and tangy, lime juice elevates this hummus with a refreshing kick.

Chickpeas: The foundation of hummus, chickpeas deliver a silky texture and offer nutty undertones. If you don’t have chickpeas, cannellini beans can be substituted for a milder flavor.

Chickpea Brine: Also known as aquafaba, this liquid contributes to a light and fluffy consistency, without the need for oil.

Garlic: A powerhouse ingredient, garlic adds a robust and savory flavor to the hummus.

Salt: Enhancing the overall flavor profile, salt is a fundamental element in perfecting the hummus taste.

Cumin: This earthy and warm spice complements the hummus, adding depth and complexity to the flavor profile.

How To Make This Oil-Free Hummus

Making hummus is the easiest! With just a few simple steps, you’ll be on your way to this oil-free version.

Add the tahini and lime juice to a food processor or high-powered blender. Process for one minute.

Add the chickpeas, aquafaba, garlic, salt, and cumin and blend until smooth. This should take about a minute.

Serve immediately, garnishing with olive oil, paprika, whole chickpeas, and chopped parsley, if desired.

My dad has been making homemade hummus since I was a little kid, so he joined me to make a video showing how to make it! Enjoy! 

Many thanks to my dad, Joel Cehn, for joining me in this video! If you want to see more videos with my dad, you can check out our “Dad Makes His First Tofu Scramble” recipe video here. 

How To Store

This hummus tastes best served at room temperature. However, storing this oil-free hummus is easy if needed. Just transfer to an airtight container, refrigerate, and consume within 4-5 days!

Perfect Pairings For This Homemade Hummus Recipe

In all honesty, we think hummus is delicious with everything! But, if you’re rushing around and out of ideas, here are our all-time favorites. They’re all temptingly tasty and fun.

• Break Out the Bread: Super soft pita bread, sliced seeded bread, and breadsticks are the best. Any or all of these would work well with this mouthwatering hummus. This vegan bread guide is a great resource!
• Tons of Tortillas: You don’t have to stick with flour tortillas to go with this recipe. Try corn tortillas or tortilla chips of all shapes and sizes. So satisfying!
• Vats of Veggies: Pretty much any bite-sized vegetable would be yummy with this beany dip. You can choose traditional choices like baby carrots, broccoli, cucumber, cherry tomatoes, and peppers, but how about out-of-the-box vegetables such as thinly sliced radishes, chunks of red onion, or cool jicama as well?
• Don’t Forget the Fruits!: Yes, it may seem slightly strange to include fruits, but some types actually go great with this savory recipe. Try strawberries, pear or peach slices, dates, dried apricots, or apples?

More Yummy Chickpea Recipes

Got an abundance of chickpeas? Try these other excellent recipes:

• Crispy and flavorful these Roasted Chickpeas are the perfect savory guilt-free snack or crunchy topping for salads and bowls. Prefer something sweeter? Try this Sweet Roasted Chickpeas instead!
• A plant-based twist on a classic, this Vegan Chickpea Tuna Salad swaps out fish for hearty chickpeas, creating a satisfying and protein-packed lunch.
• Indulged in a velvety Hummus Pasta adorned with the rich flavors of sun-dried tomatoes for a rich and creamy lunch or dinner!
• This hearty and comforting Chickpea Noodle Soup is a delicious and wholesome alternative to traditional chicken noodle soup.
• Love chickpeas as much as we do? Dive into our Ultimate Chickpea Guide with cooking tips, recipes, and some unexpected ways to use chickpeas!

Print

Oil-Free Hummus Recipe

This oil-free hummus recipe is delicious with pita chips, on toasted bread, in wraps, or scooped up with carrots and other chopped veggies. Enjoy!

Course Side

Cuisine Middle Eastern

Keyword oil-free hummus, oil-free hummus recipe

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 121kcal

Author Michelle Cehn | World of Vegan

Ingredients

• ½ cup tahini
• juice of one lime
• 2 cans chickpeas aka garbanzo beans
• ¼ cup chickpea brine aka aquafaba
• 2 cloves garlic
• salt to taste about 1 teaspoon
• ½ teaspoon cumin
• olive oil paprika, and chopped parsley for garnish (optional)

Instructions

• In a food processor (ideal) or high-powered blender (such as a Vitamix), add the tahini and lime juice and blend together for one minute.
• Add the remaining ingredients (chickpeas, chickpea brine, garlic, salt, and cumin) and blend until creamy (at least one full minute).
• Plate in a serving bowl and using a spoon, spread some waves in the hummus. Drizzle with olive oil (optional) and garnish with paprika and chopped parsley. Enjoy!

Notes

• This recipe is made without added oil in the hummus, although of course there is some oil in the tahini, even though it’s just ground up sesame seeds!
• Tip: If your tahini isn’t very “drippy,” you can add a few extra tablespoons of aquafaba (chickpea brine) as needed to get a smoother consistency.

Nutrition

Calories: 121kcal | Carbohydrates: 5g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Sodium: 7mg | Potassium: 100mg | Fiber: 1g | Sugar: 0.03g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

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