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.

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If you’re feeling adventurous, you must try our homemade Vegan Caesar Dressing recipe. All you need are a few simple staple ingredients like olive oil, lemon, and garlic to whip up a mouthwatering masterpiece that rivals any store-bought option. This dressing will jazz up your salad like nobody’s business!

So, lettuce celebrate maximum flavor and minimize cruelty with this fantastic and flavorful plant-based Caesar dressing!

Is Caesar Dressing Vegan?

Nope. Traditional Caesar dressing has fishy stuff and eggs, so it’s far from vegan! But fear not, friends, there are super delicious vegan versions using oil (or cashews), lemon, savory spices, and no animal products in sight. Just be mindful when you’re out and about enjoying your salad.

Ingredients to Avoid

Choosing a creamy salad dressing is sometimes tricky. Although a label will say ‘dairy-free’, that doesn’t mean it’s vegan. A quick tip is to search for words like ‘plant-based’ or ‘vegan’, as well as checking the ingredients carefully. Here are ingredients to look out for when buying Caesar dressing:

• Eggs – This is the trickiest one, though you would think it would be a no-brainer. Usually egg yolks are used in traditional caesar dressing, so be careful.
• Anchovies – These are, of course, fish, and you might want to steer clear. Instead, use look for a seaweed alternative for that same flavor.
• Cheese – Most classic Caesar dressings include dairy-filled parmesan cheese. Keep an eye out for vegan parmesan on the ingredients list instead.
• Worcestershire Sauce – Sometimes a substitute for anchovies, this is an anchovy-based sauce. Although it’s not used in prepackaged dressings, Annie’s vegan worcestershire sauce is a great option if you’re making your own!
• Mayonnaise – This is a mixture of oil and egg yolks. If you can find one that uses a plant-based mayo as the base, then go for it!

Why You’ve Got to Try This Vegan Caesar Dressing Recipe

This vibrant vegan recipe lets you enjoy the classic taste of lush and creamy dressing without any harm to animals. It’s also fun to make, super versatile, and allows you to choose exactly which whole plant foods are in the finished product. You’ll seriously love it!

• Easy Peasy Prep: Whipping up vegan Caesar dressing is a breeze – just toss a few ingredients in a mason jar, shake, and voila! A tasty, hassle-free dressing for your salads.
• Healthy Vibes: Packed with plant-based ingredients, this dressing often offers a lighter and healthier alternative so you can feel good about what you’re eating.
• Allergy-Friendly Fun: Perfect for those with dairy or egg allergies, vegan Caesar dressing opens up a world of flavor for everyone to savor without worries.
• Flexible Flavors: You’re able to add exciting twists to the recipe, like garlic, capers, or nutritional yeast, turning your plant-based Caesar salad into a choose-your-own-flavor adventure!

Best Vegan Caesar Dressing Brands

Finding delectable plant-based Caesar dressing options was surprisingly easy. From creamy cashew blends to zesty lemon-infused varieties, these delicious vegan alternatives are both flavorful and cruelty-free. You’re sure to discover a new favorite from this list!

Cleveland Kitchen

The vegan, gluten-free Caesar dressing has a fantastic burst of flavor! Cleveland Kitchen combines zesty herbs and a touch of mustard for a rich and creamy topping. Create the most delicious salads with this tangy and satisfying dressing for a perfect plant-based twist.

Daiya

This dairy-free Creamy Caesar from Daiya offers a scrumptious blend of savory goodness to any salad. It’s got a creamy and tangy taste that’s sure to delight. Enjoy a burst of flavor in every bite with this classic, gluten-free and non-GMO dressing.

Fody

If you suffer from a sensitive gut, this low FODMAP, vegan Caesar dressing is the perfect choice. It’s free of GMOs, garlic, gluten, and is also keto-friendly. With a perfect balance of savory and creamy, it’s a delicious choice for those seeking a flavorful and digestive-friendly dressing.

Follow Your Heart

FYH’s Organic Vegan Caesar Dressing is a delectable blend of tangy taste and creamy texture. Crafted with high-quality ingredients, it offers the classic Caesar flavor without any compromise on taste. It’s also kosher, gluten-free, and preservative-free.

Gotham Greens

Vegan Caesar Dressing and Dip by Gotham Greens is a savory harmony of fresh ingredients, delivering a burst of flavor to elevate your salads. With its plant-based ingredients, it’s a delicious choice for those seeking a dairy and egg-free dressing option. We love that this dressing has a touch of miso and Dijon mustard with no gluten or sugar added.

Mother Raw

Mother Raw’s organic and vegan Caesar Dressing has the best combination of creamy texture and bold flavors. Made with wholesome ingredients, it’s a delicious choice that caters to both taste and a commitment to natural goodness. Free from gluten, peanuts, soy, canola, and any artificial colors, flavors, or preservatives.

Organicville

An incredibly tasty vegan Caesar Dressing! Organicville offers a tantalizing blend of organic ingredients, creating a creamy symphony for your salads. This organic dressing is gluten-free and Whole 30 approved with no added sugar.

Plant Perfect

This palm oil-free dressing from Plant Perfect is a flavorful option for any salad. Using sunflower oil, mustard, and garlic as a base, it really packs a punch. Free of hydrogenated fats, high fructose corn syrup, and bleached or bromated flour.

Primal Kitchen Plant-Based

An avocado oil-based dressing that is fully plant-based and fantastic. Here’s what not included in their recipe: gluten, soy, canola, sugar, and dairy. This rich and yummy dressing is Whole 30 approved, KETO, and vegan. You can use it as a dressing, as well as a marinade on salads, for crudités, and roasted vegetables.

Trader Joe’s

A must-try vegan dressing! It’s creamy and zesty and transforms salads with a burst of flavor. Made with simple plant-based ingredients, it’s an easy way to elevate your greens. We love how affordable this dressing is, especially with the added umami bonus of white miso!

Vegan Caesar Salad Dressing FAQs

Make Your Own Easy Vegan Caesar Dressing at Home

Level up your salad mastery with a DIY adventure into concocting the perfect Homemade Vegan Caesar Dressing! Gather a bottle of olive oil, squeeze in some lemony goodness, toss in a garlic clove, and voilà—create a creamy, cruelty-free delight that turns every salad into a flavor-packed sensation.

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Vegan Caesar Dressing

Creamy cashews blended with zesty lemon, garlicky goodness, and a sprinkle of nori flakes unite in this Vegan Caesar Dressing, creating a plant-powered symphony for your taste buds. Perfect as an appetizer or full meal salad for yourself!

Course Condiment

Cuisine American

Keyword vegan caesar dressing

Prep Time 4 minutes minutes

Mixing Time 1 minute minute

Total Time 5 minutes minutes

Servings 4

Calories 123kcal

Author Allison Rivers Samson

Equipment

• Blender
• Mason Jar or other container with lid for storing

Ingredients

• ¼ cup olive oil
• 1 clove garlic
• 1½ tablespoons lemon juice freshly squeezed
• 1 teaspoon nori flakes toasted
• 1 teaspoon capers
• ½ teaspoon salt
• ¼ teaspoon black pepper freshly ground
• ¼ teaspoon Dijon mustard

Instructions

• Add all ingredients to a blender and process until completely combined.
• Serve over romaine lettuce and refrigerate any leftovers.

Notes

• Double It Up: Make a double (or triple!) batch to make sure you have leftovers for another day. 
• To Nori or Not to Nori: If that seaweed flavor is not your favorite, feel feel to substitute a few teaspoons of nutritional yeast instead. 
• Olive Oil is Optional: You can swap out the olive oil for any oil of your choice. For a lighter flavor and texture, choose sunflower oil. All-purpose vegetable oil works great, too. 

Nutrition

Calories: 123kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Sodium: 309mg | Potassium: 16mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 66IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 0.1mg

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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.

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

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

Why You Need to Try This Hummus with White Beans

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

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

Key Ingredients

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

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

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

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

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

Types of White Beans to Choose From

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

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

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

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

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

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

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

How To Make This White Bean Hummus Recipe

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

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

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

Enjoy the hummus right away for the best taste.

Best Things To Eat With Hummus

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

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

How To Store Leftover Bean Hummus

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

FAQs

More Delicious Dips and Creamy Beany Recipes to Try

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

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Creamy White Bean Hummus Dip

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

Course Appetizer or Snack

Cuisine Mediterranean

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

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 people

Calories 273kcal

Author Ashley Madden

Equipment

• food processor

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

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

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

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

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.

Fajitas are a popular Mexican dish consisting of a grilled protein, sliced into strips, and served with sautéed peppers and onions. The filling is often wrapped in a flour tortilla, creating a flavorful and customizable handheld meal. Vegan fajitas replace the meat with plant-based proteins, offering a cruelty-free and equally delicious alternative.

While vegan tacos, tostadas, tamales, burritos, and quesadillas are all incredibly delicious, there’s always a special fondness for vegan fajitas. They’re one of the most versatile of recipes and an easily requested, vegan-friendly option at restaurants. If you’re ready to start savoring every bite of these fantastic fajitas, let’s get started!

Why You Must Make These Vegan Fajitas

There’s something so satisfying about making your own Mexican-inspired wraps at home. Adapting the recipe to use your favorite veggies and flavors is another plus. If you’re still not convinced, here are even more reasons why this recipe is awesome:

• Easy to Make: Simply stir fry, add sauce, and wrap!
• Savory and Satisfying: Veggies and plant-based protein are a great combination for helping you feel satiated.
• Great for Using Leftovers: The perfect recipe of using up veggies on the edge of expiring or small amounts of food that isn’t quite enough for a meal.
• Wholesome Ingredients: No preservatives or artificial flavors in this recipe! Compared to packaged fajitas (or even restaurant options), this is a much healthier choice.

Ingredients and Substitutions

While you’ll want to keep the classic flavor of your fajita, the ingredients can vary. Substitutions are actually encouraged in this recipe!

Soy Curls: This plant-based protein is such a great alternative to chicken. It has a wonderful texture and soaks up any flavor. For more recipes including this versatile ingredient, make sure to check out this Soy Curls guide!

Vegetable Broth: Soaking the soy curls helps to rehydrate them for the best consistency. You can either use your own homemade or store bought vegetable broth or your favorite vegan bouillon mixed with water. You don’t have to stick to vegetable broth, either. Choose from vegan chicken, mushroom broth, or other flavors, too!

Sliced Vegetables: Thinly sliced bell peppers and onions are the traditional shape for fajitas, but you can mix it up by using large chunks, diced veggies, or even zoodles (zucchini noodles) instead!

Spices: If you love spicy and buffalo sauce is a little too tame for you, how about adding habanero or sriracha? To tone down some of the heat, feel free to omit the buffalo sauce and add smoked paprika, ginger, or oregano. Delish!

Tortillas: Choose burrito-sized tortillas for your fajita filling if you’ve got a big appetite or smaller corn tortillas if you like more compact soy curl fajitas. To keep the tortillas from falling apart, make sure to add the filling right before eating to prevent sogginess. Or, add a leaf of lettuce to the tortilla before adding the veggies and vegan “chicken.”

How to Make Easy Vegan Fajitas

Here is a simple step-by-step guide on how to make vegan chicken tacos. It’s a breeze once the curls are soaked and ready to sauté. Once you make fajitas in your very own kitchen, you’ll be hooked!

Step 1: Prepare the Soy Curls: Soak the soy curls in vegetable broth. Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat. If you’re using a different plant-based protein, you can skip this step.

Step 2: Sauté Vegetables: Sauté the sliced bell peppers, onions and garlic in oil until they are tender-crisp and slightly caramelized. You can also use a frozen vegetable mix from the grocery store. They might just take a little longer to cook.

Step 3: Combine Soy Curls and Vegetables. Add the soaked curls to the skillet with the sautéed vegetables. Toss everything together along with the spices to combine. Add the buffalo sauce and let the flavors meld for a few minutes.

Step 4: Warm Tortillas. Choose from any type of tortillas you like! If you’re sensitive to gluten, try using corn, almond, cassava, quinoa, chickpea, or gluten-free tortillas instead.

Step 5: Assemble Fajitas. Spoon the “chicken” and vegetable mixture onto the center of each tortilla.

Step 6: Add Toppings and Fold. Customize your fajitas with toppings like avocado, cilantro, cabbage, dairy-free sour cream, and shredded vegan cheese. Fold the tortillas around the filling to form fajitas and serve immediately.

Serving Tips and Suggestions

Wrapping up a batch of fajitas can be lots of fun. The ingredients are so versatile that you can almost use anything at all from the fridge. This recipe is absolutely perfect for little bits of veggies or leftovers that you’d rather not throw away. Here are a few more ways to serve or switch things up:

• Protein Possibilities: If soy curls aren’t your thing, feel free to use jackfruit, chickpeas, cauliflower wings, tempeh, tofu, or other plant-based chicken options.
• Savory Sides: You can’t go wrong with savory Mexican rice, vegan refried beans, tomatillo salsa, or sliced avocado.
• Tempting Table Service: While your filling is cooking, heat up a small cast iron pan in the oven. When the fajita mixture is done, transfer to the cast iron serving pan and bring to the table while it’s still sizzling. Make sure to use pot holders!
• Vary Your Vegetables: Peppers and onions are traditional fajita veggies, but you can use any vegetable you like best! How about adding in some chopped tomatoes, mushrooms, or zucchini? Or, be bold, and use beets, brussels sprouts, cabbage, carrots, or cauliflower instead!
• Take Out the Tortilla: For fun and tasty twist, how about making a vegan fajita bowl instead? Place a scoop of your favorite grain in the bottom of a bowl, a handful of dark leafy greens, a generous scoop of vegan soy curl fajita filling, and complete with your favorite toppings.

Don’t miss a chance to make these scrumptious vegan fajitas! They offer a nutritious and flavorful alternative to traditional meat-based Mexican recipes. With a medley of colorful veggies and bold seasonings, these fajitas not only please the palate but also make a delicious addition to your plant-based weekly meal rotation. Enjoy!

Vegetarian Fajitas FAQs

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Vegan “Chicken” Fajitas

These vegan fajitas are a vibrant mix of colorful vegetables, savory vegan "chicken", and bold seasonings. They're not only downright delicious, they're easy to make—ready in just 30 minutes or less!

Course Lunch or Dinner

Cuisine Tex-Mex

Keyword soy curl tacos, vegan chicken fajitas, vegan fajitas, vegetarian fajitas, veggie fajitas

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 434kcal

Author Caleb Steel | World of Vegan

Ingredients

• 2 cups soy curls
• 2 cups vegetable broth
• 2 tablespoons vegetable oil
• 1 red bell pepper sliced
• 1 green bell pepper sliced
• 1 yellow onion thinly sliced
• 3 cloves garlic minced
• ¼ teaspoon cayenne pepper or chili powder optional, if you really love spice
• ½ teaspoon cumin
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ⅓ cup buffalo sauce
• 8 – 10 flour tortillas taco size
• 1 large lime sliced into wedges

Optional Toppings

• Avocado
• Cilantro
• Shredded purple cabbage
• Vegan sour cream

Instructions

• Combine soy curls and vegetable broth in a large bowl and set aside.
• In a large frying pan, heat oil over medium heat.
• Add the bell pepper, onion, and garlic, and saute for 5 minutes, or until onions are translucent.
• Drain Soy Curls (save the broth for future use or discard), turn heat to medium-high, and add the soy curls, cayenne (if using), cumin, salt, and pepper. Stir-fry, allowing the fajita ingredients to sit undisturbed so the peppers and soy curls start to char. Mix just regularly enough to prevent sticking and burning. Remove from heat and allow to cool.
• Add buffalo sauce and mix thoroughly.
• Place each tortilla on a burner with the flame turned on low, and allow each tortilla to warm up, and also develop a light char before flipping, repeating, and then moving to the next tortilla.
• Fill taco tortillas with the buffalo soy curl fajita mixture and serve with a wedge of lime and any toppings you desire!

Nutrition

Calories: 434kcal | Carbohydrates: 53g | Protein: 29g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Sodium: 1678mg | Potassium: 265mg | Fiber: 12g | Sugar: 12g | Vitamin A: 1357IU | Vitamin C: 70mg | Calcium: 261mg | Iron: 8mg

Vegan fajita photos by Amanda McGillicuddy for World of Vegan, all rights reserved.

The post Vegan Fajitas appeared first on World of Vegan.

If you’re unfamiliar, aquafaba is simply the liquid from a can of garbanzo beans (chickpeas). This liquid has a slight bean taste that can easily be masked, and can be used in the same way egg whites are used.

While you can make whipped cream with vegan heavy cream, in this recipe, I show you how to transform aquafaba into the most fluffy, sweet, delicious vegan whipped cream!

Why You Should Make Aquafaba Whipped Cream

After enjoying a can of chickpeas, what could be more satisfying than topping off your meal with a dessert made of the very brine that held them? There are several reasons why you should make this awesome aquafaba whipped cream, including but not limited to:

• Zero Waste Whipped Cream – This aquafaba whipped cream calls for the very brine that is leftover from a can of drained chickpeas. You could also use your own leftover water from homemade chickpeas but it is recommended to use it from the can. Additionally, you no longer need to worry about creating waste from store-bought vegan whipped creams!
• Difficulty Level: Low – No need to enroll at a fancy cooking school to be able to whip up this wonderful whipped cream! All you need is the right mixer and ingredients and you’ll be all set. This is also a great recipe to get your kids involved with! They’ll love watching the little peaks form and will be eager to be taste testers in the kitchen.
• Improve Your Dessert Game – While a dessert can be amazing on its own, there’s not much that can’t be improved by a little dollop of vegan whipped cream. Plus, it’s an easy thing to make at home if you want to add a homemade touch to something else that’s store-bought.

Expert Tips

• If you’re having trouble getting the aquafaba whipped cream to become thick and fluffy, keep whipping! It can take 10-15 minutes with a stand mixer or handheld mixer to get stiff peaks.
• Don’t skip the cream of tartar. This helps the cream to hold its shape better.
• Chill your cans of chickpeas. Chilling the cans before use can help with the whipping process. If you’re struggling to whip your aquafaba into thick, fluffy peaks, try placing the cans of chickpeas in the refrigerator at least 2 hours beforehand.

How To Make Aquafaba Whipped Cream

1. Separate the liquid from the cans of chickpeas. Add the Cream of Tartar and mix together.
2. Add the vanilla and sugar, then whisk for 10-15 minutes using a stand mixer or handheld mixer.
3. The aquafaba is ready once it reaches a fluffy consistency and the peaks hold shape.

How To Use This Whipped Cream

So now that your aquafaba has been whipped, you could just eat it straight out of the bowl if you so desire. Or, you could serve it atop a delicious vegan treat! Below is a list of just a few desserts that would go decadently with this aquafaba whipped cream:

• Try adding a dollop of it on top of vegan strawberry shortcake, no bake chocolate pie, or vegan lemon olive oil cake. Or even strawberries and cream overnight oats is absolutely perfect with whipped cream!
• It’s amazing on drinks too! For cocoa lovers, add it to dairy-free hot chocolate, vegan Mexican hot chocolate, or this cozy spiced vegan hot chocolate.
• Prefer cold drinks? Try it on this banana milkshake, pumpkin milkshake, or peanut butter banana vegan milkshake!
• Make a fun fruity dessert. Sure, fruit is plenty delicious on its own. But when you add it to a chocolate dipped cone and top it off with some whipped cream, you’ve just done yourself a huge favor.

Storing Your Aquafaba Whipped Cream

While this whipped cream would be best enjoyed fresh from the mixer, it will last up to five days when stored in an airtight container in the fridge! You could also freeze it for up to three months.

Frequently Asked Questions

More Amazing Vegan Recipes to Try

• Vegan Hazelnut Nutella
• Coconut Whipped Cream
• Spectacular Spiced Maple Cream Sauce
• Vegan Cupcakes With Matcha Buttercream Frosting
• Vegan Easter Cupcakes With Lemon Buttercream Frosting

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Vegan Aquafaba Whipped Cream

A scrumptious fluffy vegan whipped cream made from the brine of chickpeas (aquafaba)! Top your waffles, pancakes, hot chocolate, or favorite treat with this fluffy whipped cream!

Course Dessert

Cuisine French

Keyword aquafaba whipped cream, vegan whipped cream

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4

Calories 198kcal

Author Michelle Cehn | World of Vegan

Equipment

• Handheld Mixer or Stand Mixer

Ingredients

• Liquid brine drained from 2 cans of chickpeas
• ¼ heaping teaspoon of Cream of Tartar
• 2 teaspoons vanilla extract could could also add additional almond extract
• 1 cup white sugar finely ground

Instructions

• Drain the liquid from the cans of chickpeas. Add the Cream of Tartar and mix together. Then add the vanilla and sugar and mix together for 10 to 15 minutes using a stand mixer or handheld mixer. The aquafaba should fluff up and the peaks should hold—then you know you’re done!

Video

Notes

• This makes a giant batch—but you can easily halve the recipe.
• The aquafaba should be served soon after it is made (within a few hours). If you refrigerate it overnight, it will turn back into a liquid. You can re-whip it again and again though!
• Don’t use a single-blade immersion blender—this won’t work.

Nutrition

Calories: 198kcal | Carbohydrates: 50g | Fat: 0.2g | Sodium: 1mg | Potassium: 14mg | Sugar: 50g | Calcium: 1mg | Iron: 0.03mg

The post Aquafaba Whipped Cream 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.

So, get ready to jazz up your breakfast or snack routine with the magic of vegan chia seed pudding. This delightful treat is not only tasty but also packs a nutritious punch. You’ll discover how a handful of shelf-stable ingredients can whip up a bowl of creamy goodness that your taste buds and body will thank you for.

It’s time to sneak into the pantry for chia seeds, sweetener, and other essentials so we can start this vegan pudding party!

Why This Chia Seed Vanilla Pudding is So Awesome

If you’ve always been intrigued by chia seed pudding, this is the time to give it a try. Chia seeds are magic! Once you try this beginner-friendly recipe, you’ll be completely hooked.

• Incredibly Easy to Make: With just a few staple ingredients and a minute of mixing, you’ll have a yummy dessert in just a few hours. No fancy equipment needed!
• Super Healthy and Satisfying: You’ll be fortified with extra fiber and a powerful dose of plant-based protein in every bite.
• Meal Prep Friendly: Save time and energy by whipping up a batch the night before. Lasts for up to five days in the fridge!
• Very Versatile: Feel free to change up the flavors by swapping plant-based milks, extracts, fruits, and/or sweeteners. Any flavor you love is up for grabs!
• Dairy-Free Deliciousness: This pudding is perfect when you get a craving for something creamy and cool. All without any animal products.

Ingredient Notes

Healthy, whole food ingredients are the reason why this recipe works so well. It’s a delightful dessert to have on hand and it gives you the building blocks for creating your own personalized version of plant-based pudding. Let’s highlight the stars of this superb snack:

• Chia Seeds: Both black or white chia seeds (or a mix of both) would work in this recipe. If you’re wanting a less seedy appearance, choose white. Shaking the container well after adding the liquid (at least once) is the secret for a thick and creamy pudding.
• Plant-Based Milk: Use your favorite dairy-free milk for best flavor. If possible, choose a thick and creamy type such as soy, cashew, or oat. Experiment with flavors—chocolate or strawberry would be yummy choices!
• Vanilla Extract: This ingredient helps to make the sweetener taste more like caramel and adds a mellow undertone. Feel free to swap it out for another extract that you love, like almond, coconut, or citrus.
• Maple Syrup: A natural sweetener which gives the pudding a slightly sweet, but also earthy flavor. If maple syrup doesn’t work for you, you can substitute agave nectar, vegan honey, or sweetener of choice.

How To Make the Best Vanilla Chia Seed Pudding

You won’t believe how easy it is to make chia seed vanilla pudding. How long does it take to make chia pudding? Only five minutes to create and a few hours to set. Simply mix up your ingredients, shake, and let set. This is a fantastic recipe to make the night before because it’ll be ready as soon as you wake up!

Step 1: In a tupperware container with a lid or a wide-mouth mason jar (quart sized), add the chia seeds, plant-based milk, vanilla extract, and maple syrup.

Next, Step 2: Mix well until no chia clumps remain, close the lid, and set in the fridge.

Finally, Step 3: After around 15-30 minutes, shake vigorously or mix with a spoon to make sure chia seeds don’t clump at the bottom. Place back in the refrigerator for a minimum of 3 hours before enjoying. 

Servings Suggestions and Tips

Sure, you can scoop this light and delicious pudding right out of the jar, but it’s even better served up in a special way. It’s time to break out your best glassware and festive serving cups and rummage around for tasty toppings. Let’s pull out all the stops for the perfect pudding presentation!

• Divine Dessert Decoration: Serve in small ramekins and add a flourish of favorite toppings such as fresh berries, sliced fruit, granola, homemade strawberry chia jam, a vegan chocolate mousse, or rich and creamy vegan whipped cream.
• Mouthwatering Meal-Prep Snacks: Divide into single-serving ramekins like these mini tulip Weck jars. Store in the fridge until ready to enjoy. 
• Refresh and Reuse: If you’re a dairy-free yogurt lover, you can reuse the Oui yogurt glass jars. Then, you can order beautiful bamboo lids like these that fit them. They make perfect chia pudding jars!
• Fun with Flavors: Is vanilla a little too tame for you? How about trying lemon, orange, raspberry, coconut, or other extracts instead? For a more jelly-like consistency, try using fruit juice instead of plant-based milk. Our favorite flavors include cherry, grape, pineapple, and apple.
• Appealing Additions: We can’t resist adding pleasing little pops of flavor or color to our delightful desserts. Be silly and spontaneous by showering on some edible glitter, vegan sprinkles, shaved coconut, chopped nuts, tiny vegan candy pieces, or vegan oreo cookie crumbles!

How To Store Vegan Chia Seed Pudding

If you have any leftover pudding, no problem! Store any remaining vanilla chia pudding in a covered mason jar or container with lid. It will stay fresh for up to 5 days in the fridge.

Frequently Asked Questions

More Healthy Vegan Pudding Recipes to Try

• For a fresh and zesty flavor, try this smooth and creamy Easy Vegan Lemon Custard.
• Chocolate Lovers, you can’t go wrong with a luscious spoonful of this Silken Tofu Peanut Butter Chocolate Pudding or silky Vegan Chocolate Mousse.
• Tap into the past with this nostalgic and nosh-worthy Dairy-Free Tapioca Pudding.
• Nutty and sweet, you’ll fall in love with this PB&J Chia Pudding Parfait—a fun twist on a classic sandwich flavor.

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Vanilla Chia Seed Pudding

Ditch the dairy and pump up your plant-based protein with this delicious chia seed pudding! Using only four ingredients, this recipe is as easy as it is delicious. Great for meal prep and excellent for an on-the-go breakfast, snack, or dessert!

Course Breakfast or Snack, Dessert

Cuisine American

Keyword vanilla chia seed pudding

Prep Time 5 minutes minutes

Setting Time 3 hours hours

Total Time 3 hours hours 5 minutes minutes

Servings 4 servings

Calories 214kcal

Author Michelle Cehn | World of Vegan

Equipment

• 1 wide mouth mason jar quart size

Ingredients

• ½ cup chia seeds any color
• 2 cups plant-based milk of choice unsweetened
• 2 teaspoons vanilla extract
• 3 tablespoons maple syrup

Instructions

• In a tupperware container with a lid or a wide-mouth mason jar (quart sized), add the chia seeds, plant-based milk, vanilla extract, and maple syrup. Mix well until no chia clumps remain, close the lid, and set in the fridge. 
• After around 15-30 minutes, shake vigorously or mix with a spoon to make sure chia seeds don't clump at the bottom. Place back in the refrigerator for a minimum of 3 hours before enjoying. 
• To serve for dessert: divide into serving ramekins and decorate with toppings like fresh berries, sliced fruit, granola, homemade strawberry chia jam, or a vegan chocolate mousse. To meal prep as snacks: divide into single-serving ramekins like these mini tulip Weck jars and store in the fridge until ready to enjoy. 

Video

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Notes

Chia pudding will stay fresh for up to 5 days in the fridge. 

Nutrition

Calories: 214kcal | Carbohydrates: 31g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 0.5g | Trans Fat: 0.03g | Sodium: 62mg | Potassium: 182mg | Fiber: 8g | Sugar: 19g | Vitamin A: 258IU | Vitamin C: 0.3mg | Calcium: 323mg | Iron: 3mg

The post Vanilla Chia Seed Pudding 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. 

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