If there were such a thing as a Thanksgiving meatball, this is it! These Stuffing Meatballs are made with Beyond Meat and were inspired by the turkey meatballs I grew up eating made by my Italian grandmother. I gave them a Thanksgiving twist with a sourdough stuffing (my favorite Thanksgiving side dish!).
My grandmother always made a gravy with her turkey balls. My Quick & Easy Gravy tastes great these Stuffing Meatballs. I served these for a regular weeknight dinner with baked potatoes (I put my Stuffing Meatballs in the potato!) and some sauteed Brussels sprouts. It was like Thanksgiving for dinner!
I love garlic! So, when I created creamy (dairy-free, of course) roasted garlic sauce in the recipe below, I really pondered what to pour it over. The truth is: It’s delicious on anything! BUT it’s incredible in this Creamy Roasted Garlic and Tomato Baked Vegan Gnocchi.
It’s rare that all three kids and my husband give a meal a thumbs up so when I received an unanimous YUM from everyone, I had to share the recipe with you! This is an easy weeknight meal. You can even make and store the sauce ahead of time if you want. I hope you enjoy this recipe as much as my family did.
Who’s ready for a party? These Jackfruit French Dip Sliders were inspired by a recipe I saw on social media, made with beef chuck roast. This plant-based version features jackfruit as the main attraction and it’s a perfect sub for the traditional shredded “beef” effect you want in these sliders.
You can purchase jackfruit in cans at Trader Joe’s. It’s very versatile to cook with and absorbs the flavors of the seasonings you add to it. Tell me what you think of this recipe in the comments below.
Fall is here and you know what that means? Comfort food! This Chili Mac is where it’s at! I love this recipe because it combines my two comfort foods: Chili and Mac ‘n Cheese. YESSSSSSSS!
This mouthwatering recipe is one of over 50 awesome plant-based recipes in Robin Robertson’s newest cookbook, Vegan Mac & Cheese. Each recipe is more inventive than the next, taking the ultimate comfort food to new levels. Her delectable pasta dishes feature vegan cheese sauces that start with plant milks, vegetables and nuts as their base ingredients.
An entire chapter is devoted to veggie-loaded mac and cheese dishes, including Buffalo Cauliflower Mac, Arugula Pesto Mac Uncheese and Smoky Mac and Peas with Mushroom Bacon. Another chapter serves up meatless mac and cheeses made meaty with lentils, jackfruit, mushrooms and more. There are also fun recipes like Mac and Cheese Balls, Mac ‘n Cheese Pizza, Waffled Mac and Cheese and Cheesy Mac Muffins. Robin also includes toppings, add-ins and other ways to kick your mac and cheese up a notch. This cookbook is definitely a highlight among the new additions to my cookbook collection this year.
Excerpted from Vegan Mac & Cheese by Robin Robertson © 2019 Quarto Publishing Group USA Inc.
I grew up making 7-Layer dips for every occasion! It’s still one of my favorites (and it tastes just as good with dairy-free cheese and sour cream!). So I got to thinking, what if I could eat that dip in a healthy bowl for lunch or dinner…are you with me?
This 7-Layer Vegan Taco Bowl is my answer to that question! I’ve kept all the flavors of the original dip (including the tortilla dippers with the crunchy Chile Lime Tortilla Strips on top), but I made a few adjustments to take this bowl to the next level…For example, I replaced the refried beans in the dip with pinto beans and swapped the cheese and sour cream for a Chipotle Cheez Sauce. Check out the rest of the 7 layers: (1) lettuce (2) pinto beans (3) pico de gallo (4) sliced olives (5) chopped avocado (6) dairy-free chipotle cheez sauce (7) crispy chile lime tortilla strips.
Everyone has their own 7-Layer Dip recipe so change this up with whatever you usually layer in yours – green onions, jalapenos…whatever makes your taste buds happy! These bowls also work great as a food bar meal for the family. Just prep your sauce, pico de gallo and tortilla strips ahead of time. When it’s time to eat, set out bowls with the “layers” in the middle of the table or on a buffet for everyone to stack their own bowl. Enjoy!
Sheet pan meals are a busy mama’s best friend! I love how easy it is to whip up dinner all on ONE PAN (and I’m not gonna lie…I love how easy the clean up is too!)
These fajitas are very versatile…use my veg combo below or roast your family’s favorite veggies with your go-to season rub. (I used Penzey’s Spices Southwest but they also have a Fajita blend that I love.) You can cook the veggies and tortillas all on one pan (just watch the cooking times for various veggies since some cook quicker than others). I added the tortillas last for just a couple of minutes at the end of the veg cooking time.
I served the fajitas with black beans. (I just spiced up a can of black beans with garlic powder, cumin and salt on the stove top while the veggies roasted). Top them with guac and salsa and this Creamy Cilantro Pepita Dressing I blended up. I’d love to hear what you think of it.
Vegan Sheet Pan Fajitas with Creamy Cilantro Pepita Dressing
For the fajitas:
1 red bell pepper, sliced into strips
1 orange bell pepper, sliced into strips
1 yellow bell pepper, sliced into strips
1 red onion, sliced into wedges
2 Portobello mushrooms, sliced into strips
1 1/2 Tbsp olive oil
3 Tbsp of your favorite fajita or taco seasoning
Guacamole and salsa, to serve (optional)
For the Creamy Cilantro Pepita Dressing
1/2 cup pepitas
1/4 cup lime juice
1 cup cilantro, tightly packed
1/2 cup olive oil
1/2 cup water
2 Tbsp red wine vinegar
2 Tbsp dairy-free mayo (such as Wildwood Garlic Aioli)
1/2 tsp salt
2 garlic cloves
1. Preheat the oven to 400 degrees.
2. Spread all of the vegetables on a sheet pan. Add the olive oil and seasoning. Using your fingers, rub the seasoning and olive oil into the vegetables.
3. Lay out all of the vegetables on the pan (except the mushrooms) so that they aren’t overlapping. Roast for 10 minutes and add the mushrooms. Roast another 10 minutes. Add the tortillas (use another sheet pan if you can’t make room on the pan) and cook 2-3 minutes.
4. While the vegetables are roasting, heat a small, dry frying pan. Add the pepitas and cook for 3 minutes until they are toasted (stir or shake the pan every minute or so).
5. Add the pepitas and remaining dressing ingredients in a blender. Blend until smooth.
In my pre-vegan days, stuffed chicken breasts were one of my “go to’s” for a special dinner. I had mastered the art of creating a pocket in the breast, just large enough to stuff with sun-dried tomatoes, cheese or whatever else I was experimenting with for that meal. I may not eat chicken anymore but I still love the idea of a “pocket of surprise” inside my dinner entree!
Gardein makes a Chik’n Scallopini that has become my chicken replacement when I want a traditional breast. The Scallopini isn’t thick enough to make a pocket inside but it’s thin enough to stack with something yummy and roll into a croquette (basically just a food roll that’s fried)! And that’s how I came upon this recipe that I prepared recently for Friday night Shabbat. Although I cook dinner every night, I like to do something a little extra on Friday nights and these Sun-Dried Tomato and Spinach Gardein Croquettes are just that.
They look and sound fancy but they are surprisingly simple. I layered each Scallopini with a half slice of Violife Provolone (Kite Hill Ricotta would be equally delicious), a few baby spinach leaves and a couple of sun-dried tomatoes. Other options could include: olive tapenade, Kite Hill chive cream cheese, any of Miyoko’s cheeses, artichoke hearts…you get the idea. Have fun stacking and rolling!
You need to let the Scallopini defrost for about 20 minutes so it’s soft enough to flatten out and roll. But be careful to not let it thaw so much that the Gardein falls apart. I hope you enjoy these. Let me know what you think below.
Sun-Dried Tomato and Spinach Gardein Croquettes
Makes 4 croquettes
1 package of Gardein Chik’n Scallopini (4 pieces)
2 slices Violife Provolone, sliced in half
8 cups baby spinach
8-12 sun-dried tomatoes
1 Tbsp Italian seasoning
Salt and pepper, to taste
4 garlic cloves, minced
2 Tbsp olive oil, divided
1. Thaw the Garden Scallopini for about 20 minutes until softened but still firm enough to handle without breaking.
2. Layer each Scallopini with a cheese slice, then a few spinach leaves, followed by 2-3 sun-dried tomatoes.
3. Sprinkle with the Italian seasoning and season with salt and pepper, to taste.
4. Roll each Scallopini and secure the middle with a toothpick.
5. Heat the oil in a large saute pan. Add the croquettes and cook about 10 minutes, rotating to brown on all sides.
6. Remove the Scallopini and add the remaining tablespoon of olive oil and the garlic. Cook 2 minutes until the garlic is browned. Add the remaining spinach and saute just until wilted.
7. Spread the cooked spinach on a serving platter and place the croquettes on top. Serve immediately.
If you want something quick and easy to serve up, this is your salad! With just 5 ingredients, you’ve got an easy and delicious meal that’s ready in 10 minutes!
16 ounces farfalle
1 container Trader Joe’s Basil, Cashew and Kale Pesto
1 can cannellini beans, drained and rinsed
1/2 cup cherry tomatoes, sliced in half
3 hearts of palm, sliced
1. Prepare the pasta according to the package directions. Drain and transfer to a serving bowl.
2. Combine the remaining ingredients with the pasta. Stir to combine.
These Teriyaki Seitan Skewers are a throwback to my childhood when my mom made a similar recipe using flank steak. I loved the smell of this marinade as it broiled over the skewers, which my mom lovingly twisted every couple of minutes under the broiler. We ate them over steamed white rice and alongside broccoli.
I’ve reinvented the recipe with seitan to create these Teriyaki Seitan Skewers that I think are better than what I grew up with (sorry, Mama!). I love it when I can veganize a recipe from my childhood with delicious results! A big bonus for me with this recipe is that my oldest daughter, Gaby, loved them and she’s not a seitan fan at all. Now, I just need to figure out a way to get her (and the rest of my kids) to eat tempeh!
This recipe is all in the marinade. It’s oil-free and and I boil it after to serve alongside the skewers. The longer the seitan marinates, the tastier these Teriyaki Seitan Skewers become! I’d love to hear what you think of them so drop a note in the comments below. I hope your family enjoys them as much as mine did.
1/2 cup Shoyu (or soy sauce)
1/3 cup red wine vinegar
2 1/2 Tbsp vegan Worcestershire sauce (such as Annie’s)
1 cup chopped red onion
3 cloves garlic, minced
1 tsp grated fresh ginger
2 Tbsp maple syrup
24 ounces seitan
1. Combine all the ingredients except the seitan in a sealable container or bag (I used my gallon reZip bag).
2. Cut or break apart the seitan into skewer-like pieces or chunks. Add the seitan to the marinade. Marinate at least 2 hours.
3. When ready to cook the seitan, soak the skewers in water (if not using metal) and slide the seitan pieces onto the sticks.
4. Broil for 3 minutes on each side.
5. Meanwhile, bring the marinade to a boil. Remove from the heat and serve alongside the skewers.
Makes 10-12 skewers.
Forget Taco Tuesday. I’m all about Tostada Tuesday with these Pinto Bean and Potato Salsa Verde Tostadas! The secret sauce is the jarred Salsa Verde from Trader Joe’s (it’s the best!). With layers of guacamole and crunchy, shredded romaine, the whole fam will go crazy for these.
Some habits die hard and my family comes to expect homemade pico de gallo so I made a batch for topping these Salsa Verde Tostadas. I love this alternative for Tuesday nights. It’s fresh, flavorful and surprisingly just as easy as tacos. I don’t know why I haven’t put tostadas in the rotation sooner. I kept things lighter than our usual fried taco shells by baking the tostadas.
So much to celebrate with these Salsa Verde Tostadas. Here’s to Tostada Tuesday!
2 Russet potatoes
2 Tbsp olive oil (divided)
1/2 teaspoon salt
1 cup chopped onion
1 14.5 ounce can pinto beans, drained and rinsed
1 1/2 jars (10 ounces) Salsa Verde (such as Trader Joe’s)
12 corn tortillas
2 cups shredded romaine lettuce
Pico de gallo (optional, for serving)
Lime wedges (optional, for serving)
1. Preheat the oven to 400 degrees. Meanwhile, scrub the Russets and cut into a small dice.
2. Spread on a baking sheet lined with a silicone mat and toss with 1 tablespoon of olive oil and salt. Roast for 30 minutes, stirring halfway through the cooking time.
3. When the potatoes are done cooking, heat a large pan over medium heat and add the remaining 1 tablespoon of olive oil. Add the onion and cook until translucent (about 4 minutes).
4. Add the drained beans, potatoes and the Salsa Verde. Simmer 10 minutes until the liquid is absorbed. Taste and season with salt and pepper.
5. Meanwhile, brush the tortillas lightly with olive oil. Place on a baking sheet and cook at 350 degrees for 10 minutes.
6. While the tortillas bake, make the guacamole: Mash the flesh of the avocados in a bowl with the juice of 1 lime. Season with salt to taste.
7. To serve, spread a layer of guacamole across the tostada. Top with lettuce and 2-3 generous tablespoons of the pinto bean and potato topping. Top with more Salsa Verde and / or pico de gallo. Serve with lime wedges.
This sounds super fancy but it’s really nothing more than a braise. It’s a one-pot meal (woo hoo!) and very simple to make. I served it with crusty French bread for sopping up the delicious juices. It pairs great with a crisp green salad drizzled with a light vinaigrette.
1 Tbsp olive oil
5 shallots, thinly sliced
1 tsp kosher salt
5 cloves garlic, thinly sliced
2 bay leaves
1/2 cup dry white wine
3 cups yellow cherry tomatoes
1 15-oz can artichoke hearts, drained and sliced in half
1 15-oz can chickpeas, drained and rinsed
1 Tbsp chopped fresh tarragon
1/4 tsp black pepper
Crusty bread, toasted (for serving)
1. Heat the olive oil in a Dutch oven or large pan. Add shallots and cook until soft and golden (about 2 minutes).
2. Add garlic and bay leaves. Cook until garlic is golden (about 2 minutes). Add the wine and simmer for 30 seconds.
3. Add the tomatoes and cover. Cook 8-10 minutes until tomatoes are almost bursting.
4. Add the artichokes and chickpeas. Cover and cook 4-6 minutes until heated all the way through.
5. Remove from heat and sprinkle with the fresh tarragon.
6. Serve alongside toasted French bread.
What’s better than a vegan BLT? How about BLT Avocados? These stuffed avocados are inspired by my love for the all the flavors in a traditional BLT: smoky tempeh bacon (Lightlife is my go to brand), juicy tomato, crunchy lettuce, creamy avocado and tangy mustard.
Stuffed avocados are one of my favorites. I mean, c’mon! Stuffed – avocado! I worship the avocado and could easily eat one a day (I actually did at one time in my life!) so turn it into a meal with a savory stuffing and I’m in!
These BLT Avocados are simple to make and are delicious alongside a big green salad or cup of soup. I added quinoa to the “stuffing” to make these stuffed avos even heartier. Check out the recipe below and let me know what you think.
For the Avocados:
1/4 cup quinoa
1/2 cup water
2 cups romaine
6 ounces tempeh bacon
1/2 cup cherry tomatoes
4 large avocados
For the Mustard Vinaigrette:
2 Tbsp mustard
1 Tbsp red wine vinegar
2 Tbsp lemon juice
1 Tbsp grapeseed (or olive) oil
1. Combine the quinoa and water in a pot and bring to a boil. Cover, reduce to a simmer and cook for 10 minutes until quinoa is cooked through. Set aside to cool.
2. While the quinoa cooks, finely chop the lettuce and bacon, and quarter the tomatoes. Add everything to the quinoa and stir to combine.
3. Slice the avocados in half and remove the pits.
4. Whisk together all of the vinaigrette ingredients.
5. Using a spoon, slightly hollow out each avocado half by scooping around the sides and middle of it. You want to create enough space for the filling to be able to sit inside. Chop the scooped out avocado flesh and reserve.
6. Spoon the filling into each of the avocado halves. Top with the reserved chopped avocado and drizzle the vinaigrette on top.
These Falafel Burgers might just be my favorite Trader Joe’s meal hack yet! Using their falafel mix as a base, I added in some of my favorite Greek condiments to make a tasty burger (that tastes like an oversized falafel). I topped it with a quick DIY garlic dill aioli and easy pickled red onions for a Mediterranean burger that is bursting with flavor. I’d serve these with homemade steak fries, seasoned with Penzey’s Spice’s Greek seasoning and a drizzle of red wine vinegar. Yum!
But these Falafel burgers aren’t just for inserting between buns or pita pockets – crumble them on salads, chop them in Mediterranean bowls or layer them in a Greek casserole. I’m excited about all the ways to use these in all kinds of ways! This recipe makes a big batch and they freeze well so store them to reinvent into new recipes again and again.
Combine the falafel mix and water. Cover and refrigerate for 1 hour. If batter is too thick, slowly add in up to a half cup more of water until desired consistency is reached.
Stir the remaining ingredients into the burger "batter".
Using a cookie scoop, spoon a full scoop onto a greased baking sheet. Flatten the scoop so that it looks like a hamburger patty. The patties will be looser than traditional veggie burgers, but they should stay together and not be runny. Continue with the rest of the batter. Bake at 350 degrees for 20 minutes.
To serve, slice a pita in half. Spread with the Garlic Dill Aioli. Insert a falafel burger and a few of the Pickled Onions.
Combine all ingredients in a small bowl and stir well.
For the Pickled Onions
Combine all ingredients in a small bowl and set aside for at least 20 minutes (the longer, the better).
Take your taste buds on a trip to the islands with this recipe for Tropical Tempeh Kebabs. The best part? You can feel like you are on vacation because you barely have to cook. This homemade-ish recipes uses a store bought marinade, saving you time and energy in the kitchen.
Pineapple chunks, mushrooms and bell pepper are skewered along with the tempeh and basted in a teriyaki sauce. I used a store bought sauce to make these Tropical Tempeh Kebabs quick and easy, but you could have some fun creating your own tropical sauce blend.
They cook quickly on the grill, making it a perfect destination dinner! Check out the recipe below!
Cut each tempeh block into about 16 cubes. Place in a bowl along with the bell pepper and mushrooms. Pour half the bottle of marinade over the tempeh pieces and vegetables. Allow to marinate at least an hour.
Homemade vegan ramen is a labor of love so I’m super excited about this Easy Vegan Miso Ramen that is ready in 5 minutes. Five minutes!!! Thanks to Trader Joe’s, you can put together this soup with just 5 ingredients. And if you have instant hot water like I do, all you need is 5 minutes to make this meal. Oh and it’s delicious…so so so good! It’s also very healthy and low calorie. Miso soup for everyone!
It all starts with the Vegan Instant Miso Ramen from Trader Joe’s. Yep, that’s right – instant soup! I use pre-cooked and pre-shelled edamame so it will take a little longer if you buy frozen. To make this recipe, you’ll chop your vegetables while the water boils or the soup steeps. Then, it all gets stirred together and this Easy Vegan Miso Ramen is served!
This is supposed to make 1 serving (which I eat all by myself every time), but realistically, this could easily serve 2 (or more if you’re serving it as a first course and not a meal).
Add boiling hot water to the contents of the Ramen cup along with the seasonings. (I toss the oil packet).
While the soup steeps, prep the vegetables.
After 5 minutes, stir in the vegetables, edamame and Umami seasoning, if using.
Add more boiling water if desired. (I like to add a little more because the broth is so delicious.)
I love lettuce wraps! They surround flavorful fillings with lots of crunch while adding tons of veggie power. And if you’re counting calories, you don’t have to count the number of wraps you’re eating!
These Black Bean & Corn Romaine Tacos are a tortilla-less twist on my Taco Tuesday standby. The filling is a simple saute of black beans, onions and corn. I topped it with my favorite pico de gallo, red cabbage for more color, and of course lots of chopped avocado!
I serve it with additional lime wedges. (The more lime, the better in my book!). I hope you enjoy this veg-tastic taco alternative. Tag me if you make it (#veegmama). I love to see you cooking my recipes!
Saute the onion in 1 Tbsp of olive oil for 3 minutes until translucent. Add the beans, corn and taco seasoning. Cook for 5 minutes until heated through.
Combine all of the ingredients for the pico de gallo in a bowl. Set aside.
Spoon 3 Tbsp of filling into a romaine leaf. Top with the cabbage, pico de gallo, and avocado.
Serve with lime edges.
I served this vegan beef lasagna at a family event recently. Everyone LOVED it. Even the kids! Just goes to show that you don’t need meat or dairy to create a delicious lasagna. 🙂
I used gluten-free noodles because I’m lazy and hate boiling noodles (and with DeBole’s, you don’t have to boil them!). I also used Kite Hill Ricotta for the filling – a must for this recipe, in my opinion. For the vegan “beef”, I used the Trader Joe’s meatless “ground beef.” I have also used Beyond Meat’s Beefy Crumbles with equally delicious results!
Vegan Beef Lasagna
1 package no-boil lasagna noodles
2 28-ounce cans marinara sauce
For the filling:
1 package meatless ground “beef”
1 package Kite Hill Ricotta
1 onion, chopped
4 cloves garlic, minced
1 tablespoon olive oil
2 tablespoons Italian herbs seasoning blend
Salt and pepper, to taste
For the sauce:
2 cups cashews
2 cups vegetable broth
3 garlic cloves
1 tablespoon apple cider vinegar
1 teaspoon salt
1/4 nutritional yeast
Juice of 1 lemon
You don’t have to cook everything from scratch or spend hours in the kitchen to make a delicious, homemade meal. I’d never be able to get a home cooked meal on the table every weeknight if I followed those “rules”!
This Zoodles with Roasted Chickpeas & Pesto recipe is an example of just that. I used a store bought pesto and roasted the chickpeas on Sunday during one of my batch cooking sessions so the total meal was on my table in less than 20 minutes!
The zoodles store well for 1-2 days so I always spiralize a big batch and eat the leftovers for a quick and healthy weekday lunch.
Zoodles with Roasted Chickpeas & Pesto
1 cup of store-bought pesto (such as Trader Joe’s Vegan, Kale & Cashew Pesto)
1 cup of cherry tomatoes, sliced
1 can chickpeas, drained and rinsed
1 tablespooon olive oil
1 teaspoon sea salt
1 tablespoon Italian Herbs blend
4 zucchini squash, spiralized
Freshly grated Parmesan cheese, such as Violife
With both red and green sauces, they look especially festive for the holidays, but they’re tasty enough to eat all year long.
One of the reasons I love these black bean and potato enchiladas so much is that they use one of my favorite meal prep tips: Repurpose leftovers. That’s actually how this recipe originated.
I had made roasted potatoes for dinner as a side dish one night and had tons leftover. I jazzed up some canned beans and folded them into a batch of these enchiladas.
The whole family loved them so much that I knew I had a winning recipe. I hope you and your family enjoys them!
2 cans black beans
4 cloves garlic, chopped
Juice of 1 lemon
2 teaspoons cumin
2 teaspoons salt
3 cups baby potatoes, quartered
12 corn tortillas
2 jars salsa verde (plus additional for serving, if desired)
1 can red enchilada sauce