168极速赛车开奖官网 The BEST Vegan Dinner Recipes from Plant Power Couple

168极速赛车开奖官网 Red Curry Tofu

Brittany Roche — Mon, 17 Feb 2025 19:19:55 +0000

If you love the flavors of red curry but are looking for more of a stand-alone tofu cutlet that you can add to bowls and salads or just eat right from the fridge as a high-protein snack, this red curry tofu recipe is going to be a game changer for you.

This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). Click here to read our full policy about affiliate links. Thank you for shopping our affiliate links, as it helps us keep the free vegan recipes coming your way!

With a deep umami, savory richness, this easy tofu recipe brings that restaurant-quality taste to homemade meals.

Now, I want to clarify this is not a traditional Thai red curry recipe.

It is inspired by the flavors of the red curry tofu at my favorite Thai restaurant, but those flavors are fused with our Tofu Freezer Trick method to create the meatiest tofu cutlet that tastes like and has the mouthfeel of curried chicken!

If you don’t already know, our Tofu Freezer Trick is a method thousands of people have used to revolutionize the texture of their tofu, and this curry version lives up to the hype.

Anyone you serve this to will be shocked it’s tofu, and it might just change a few minds about tofu being tasteless!

Save this recipe!

Add your email below to to get this recipe and more right in your inbox!

Why You’ll Love Red Curry Tofu

Just 5 simple pantry staples and so flavorful. No bland and boring tofu here!
The texture is perfectly meaty thanks to our Tofu Freezer Trick.
A deliciously convenient plant-based protein to add to bowls and salads or just eat right outta the fridge as a high-protein snack.

Red Curry Tofu Recipe Ingredients

This easy tofu recipe only requires 5 ingredients commonly found in any vegan kitchen.

Extra firm tofu – Frozen and thawed according to our Tofu Freezer Trick

Olive oil – Use a quality olive oil for the best flavor.

Vegan chicken bouillon powder – You can use store bought or make a batch of our Easy 7-Ingredient Vegan Chicken Bouillon

Red curry paste – Be sure to check the ingredients as some curry pastes contain fish sauce or shrimp paste.

Yellow curry powder – Make sure it’s fresh so it’s at its most flavorful.

Substitutions & Alterations

For the tofu: You might be able to use non-soy tofu like chickpea tofu, but we have not tried them with the tofu freezer trick.

For the curry paste: Feel free to vary the kind of curry paste you use – green curry paste and yellow curry paste will add different flavors, so have fun experimenting

For the bouillon powder: Bouillon paste can be used instead of bouillon powder, but I would cut the amount in half

Coconut Curry Tofu Variation: This recipe makes a red curry tofu without coconut milk, but you can add 2-3 Tbsp of coconut milk with the marinade ingredients for a coconut curry tofu marinade. I recommend using unsweetened coconut milk.

Oil-Free Note: If you want to make these cutlets oil-free, you could sub water for the olive oil, but remember this will add liquid to the tofu and affect the overall texture. This could be remedied by adjusting the baking time, but keep that in mind!

How to Make Curried Tofu

This is a very abbreviated version of the complete instructions found in the recipe card at the bottom of this post.

Step 1: Prep the tofu

First, freeze and defrost your tofu, leaving the package unopened.
When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or over paper towels to remove any excess liquid.
Place your tofu on a cutting board and slice it into 8 equal “cutlets”.

Step 2: Marinate the tofu

Mix all the ingredients for the red curry tofu marinade.
Pour the curry tofu marinade over your tofu cutlets, making sure each cutlet is coated.
Place the marinated cutlets in your fridge for at least 30 minutes or overnight. You can also re-freeze the tofu in the marinade and defrost when you’re ready to cook and eat!

Step 3: Bake the tofu

Preheat your oven to 350F and line a large baking sheet with tin foil.
Place the cutlets on the prepared baking sheet, not touching.
For extra flavor, you can brush the tofu cutlets with more marinade before baking and after flipping.
Bake at 350F for 60-75 minutes, flipping them halfway through.

Tips & Tricks for the Best Red Curry Tofu Cutlets

Follow our Freezer Tofu Method to achieve the meatiest texture to your tofu.
Let the tofu marinate for at least 30 minutes in the fridge so the flavors really develop. Overnight is ideal.
Reserve some of the marinade so you can brush the tofu again before baking it.
If your marinade is too thick to brush onto the cutlets, add 1 Tbsp water and mix it around. Be careful not to add too much water though or it will affect the texture.
Use a tofu press or heavy cutting board and some paper towels to remove excess water from the tofu before marinating.
If you love this tofu cooking method, always keep a block of tofu in the freezer so it’s halfway ready when you need it!

How to Serve Curried Tofu

Serve this vegan curry tofu over basmati, white, or brown rice. It’s also a great addition to any Thai dish like vegan Pad Thai, Khao Pad, or some simple spring rolls.

We’ve enjoyed them as a side with roasted seasoned potatoes and mashed potatoes, on top of a big salad with tahini sauce, or stuffed into a variety of sandwiches.

Curry tofu is also great alongside any vegetable curry dish or traditional Indian dishes like curried potatoes and chickpeas (chana aloo) or potatoes and cauliflower (aloo gobhi).

How to Store Vegan Curry Tofu

You can store these cutlets in an air-tight container in the fridge for up to 7 days.

You can also freeze them – before or after cooking – for up to 8 weeks! Just be sure cooked cutlets are completely cool before storing.

How to Reheat

Reheat cutlets in the microwave on high for 1 minute or until heated through.

I usually find the microwave does just fine, but if the tofu could use some extra crispiness, feel free to reheat in the air fryer or oven.

But honestly, they’re also really good cold straight from the fridge!

FAQs

What does red curry taste like?

Red curry is known for its bold and spicy flavor. It is usually comprised of several varieties of red chiles, coriander, cumin, lemongrass, and ginger to name a few.

How long should you marinate tofu?

You should marinate tofu for at least 30 minutes after it has been thawed and pressed. Overnight is ideal for maximum flavor. You can also re-freeze the tofu in the marinade and defrost when you’re ready to cook and eat!

Do I need to soak tofu before cooking?

No, you do not need to soak tofu before cooking. I mean, people do it, but I don’t recommend it. Just follow the tofu freezer trick for the best, meatiest results

How do you thaw frozen tofu?

To thaw frozen tofu, leave the frozen tofu in the package and place in the fridge. A slow defrost is best and will allow for the greatest texture transformation. If you have the time, I would transfer the tofu to the fridge to fully defrost over 24-48 hours.

If you want it to defrost in 1 day, you can transfer it to a dish and set it on your counter. This way, the tofu should defrost in 12-24 hours. Once defrosted, move the tofu immediately to your fridge until you’re ready to cook with it.

How do you defrost frozen tofu quickly?

If you forgot to take the tofu from the freezer and you don’t have 12-24 hours (been there), put the unopened container in a large container of tepid water. Done this way, the tofu should defrost in about 5-7 hours.

More Tofu Cutlet Recipes

We’d love to hear what you think of this Red Curry Tofu recipe or if you’ve tried any of our other Tofu Freezer Trick recipes.

Leave a comment and star rating in the section below so can cheer on your kitchen successes! This also helps other people find our recipes; we appreciate your support!

Red Curry Tofu

If you love the flavors of red curry but are looking for more of a stand-alone tofu cutlet that you can add to bowls and salads or just eat right from the fridge as a high-protein snack, this red curry tofu recipe is going to be a game changer for you.

Course Entrees, Main Course

Cuisine Baked, tofu

Keyword baked tofu, easy tofu recipes, red curry, tofu recipes

Prep Time 15

Cook Time 1 15

Resting Time 1

Servings cutlets

Calories 119kcal

Author Brittany Roche

Ingredients

16 oz block extra firm tofu

For the red curry tofu marinade:

1/3 cup olive oil
2 Tbsp vegan chicken bouillon powder
2 Tbsp red curry paste
1 tsp yellow curry powder

Instructions

Step 1: Prep the tofu

First, freeze and defrost your tofu. Place the whole container (do not open it) in the freezer overnight. In the morning, remove it from the freezer and set it in a shallow dish on your counter to thaw. This will take several hours.
When the tofu is thawed, squeeze it gently over the sink and press it with a tofu press or on paper towels to remove any excess liquid.
Place your tofu on a cutting board and slice it into 8 equal “cutlets”. I do this by slicing it in half, then slicing those halves in half, then cutting each of those slices in half.

Step 2: Marinate the tofu.

Mix all the ingredients for the marinade.
Pour the marinade over your tofu cutlets, making sure they are all nice and coated.
Place them in your fridge for at least 30 minutes or overnight.

Step 3: Bake the tofu

When you’re ready to bake your cutlets, preheat your oven to 350F and line a large baking sheet with tin foil.
Place the cutlets on this baking sheet, about an inch or so apart.
For extra flavor, you can brush the tofu cutlets with more marinade before baking. If the marinade has become too thick, feel free to add a drop or two of water to loosen it up.
Bake at 350F for 60-75 minutes, flipping them halfway through.

Step 4: Serve and store

Serve this red curry tofu over rice or potatoes, on a salad, or alongside any vegetable curry.
You can store them in an air-tight container in the fridge or freeze them for up to 8 weeks!

Notes

Follow our Tofu Freezer Trick method to achieve the meatiest texture to your tofu.
Let the tofu marinate for at least 30 minutes in the fridge so the flavors really develop. Overnight is ideal.
Reserve some of the marinade so you can brush the tofu again before baking it.
If your marinade is too thick to brush onto the cutlets, add 1 Tbsp water and mix it around. Be careful not to add too much water though or it will affect the texture.
Use a tofu press or heavy cutting board and some paper towels to remove excess water from the tofu before marinating.
If you love this tofu cooking method, always keep a block of tofu in the freezer so it’s halfway ready when you need it!

Nutrition

The post Red Curry Tofu appeared first on Plant Power Couple.

168极速赛车开奖官网 Vegan Doritos Mac and Cheese

Brittany Roche — Mon, 13 Jan 2025 05:00:00 +0000

This Vegan Doritos Mac and Cheese is like no other mac and cheese you’ve ever tasted. Creamy, comforting, and delicious, it’s everything you love about baked mac and cheese but vegan, and with loads of crushed Spicy Sweet Chili Doritos in every creamy bite. Whether your guests are vegan or not, they’ll love this Spicy Sweet Chili Mac and Cheese. And we say this from experience (read on for the details of when I brought this to a baby shower)!

This Vegan Sweet Chili Doritos Macaroni and Cheese is going to change the way you think about vegan mac and cheeses.

It’s creamy (and stays creamy!), comforting, and completely delicious. The combination of mac and cheese and Doritos is a classic food combo that was born to happen.

We took a pan of this to my cousin’s baby shower last year, and ALL the guests, from age 5 to 85, raved about it! These are people who’ve never eaten vegan mac in their lives, so I considered it a major win.

The pan was gone in seconds which was, first of all, relieving because you know the nerves you get when you bring a vegan dish to any family party.

But it was also a very clear sign that I needed to share this recipe with the world because every vegan needs this one in their back pocket for that family party confidence!

Our tofu cheese sauce makes this the creamiest mac and cheese, and not one cashew is needed. Serve this delicious dish on its own, pair it with some soup or salad, or serve it as a side dish with one of our suggestions below. Perfect for parties, potlucks, or quiet evenings at home.

Save this recipe!

Add your email below to to get this recipe and more right in your inbox!

Why You’ll Love This Vegan Dorito Mac and Cheese Recipe

Delicious – Even the nonvegans rave about the flavor. From my cousin’s 5-year-old to my 80-something-year-old grandparents, no one can resist.
Comforting – This recipe combines two great classic comfort foods that are both exciting and nostalgic.
Creamy – Thanks to our signature tofu cheese sauce method, you get the dreamiest, creamiest results without a single cashew!

Ingredients for Doritos Baked Mac and Cheese

Pasta/Macaroni – We like elbow macaroni or small shells. Most commercial pasta brands in the US are vegan-freindly, but feel free to check out our Vegan Pasta List for more info!

Vegan cheddar shreds – We like Vevan or Daiya shreds for this recipe. I try to avoid a higher heat cheese like Violife because I find it’s tough to get that melt on top with a home oven.

Spicy Sweet Chili Doritos – Crushed. See the section below for more on vegan Doritos varieties throughout the world.

Firm tofu – Be sure to use firm and not extra firm tofu or soft.

Non-dairy milk – Plain and unsweetened, that’s important! We like Elmhurst’s unsweetened cashew milk.

Refined coconut oil – This is important: Make sure the coconut oil you use is “refined” coconut oil, so it doesn’t taste like coconut. If it says “unrefined” or “virgin” on the bottle, do not use it.

White miso – We love using Miso Master brand miso in our recipes.

Yellow mustard – This adds another level of tangy cheddar flavor.

Apple cider vinegar – You can sub white vinegar if needed.

Spice Cabinet: salt, onion powder

How to Make Spicy Sweet Chili Doritos Mac and Cheese

Step 1 – Cook Your Pasta

Use the lowest number they give on the package instructions in the time range to cook the pasta just below al dente. The pasta will continue to cook in the oven.

Step 2 – Make the Tofu Cheese Sauce

Add all the ingredients for the tofu cheese sauce to a high-powered blender or food processor.

Blend the mixture, starting at a low speed and slowly increasing to high (use your tamper if needed), for at least 4-6 minutes.

When ready, the sauce mixture will go from gritty and matte to smooth and shiny. That part is the key!

Step 3 – Bake Your Mac n Cheese

Preheat your oven to 325°F and combine the sauce and pasta in your baking dish.

Top the sauced pasta with an extra cup of vegan cheddar, cover tightly with aluminum foil. and bake in the preheated oven for 15 minutes.

Sprinkle the baked mac with extra Sweet Chili Doritos and serve immediately!

Recipe Notes and Tips

Make sure you use a coconut oil that’s labeled “refined” so you do not get a coconut flavor.
Do not use silken tofu. Soft or silken tofu will create a much looser sauce, and the sauce is creamy enough!
Use any plant milk you like (soy, almond, oat, etc.), but make sure you use something with as neutral a flavor as possible. We love the unsweetened line of plant milks from Elmhurst.
Blend the sauce until absolutely, completely. smooth. You want to fully emulsify the tofu and coconut oil, so blending can take up to 6 minutes. You’ll know it’s ready when the mix goes from gritty and matte to smooth and shiny.
Make sure you use a high-power blender for best results and lean on your tamper to help you get things going. We’ve used our Vitamix plenty of times for this recipe, but our Salton Power Blender works just as well for a far more reasonable price!
Serve the baked mac and cheese on a heat source like the Salton XL Hotray Warming Tray. Keeping the mac and cheese hot helps keep that sauce nice and creamy!
Hippeas makes a widely available vegan nacho cheese chip if you can’t find vegan Doritos in your area.

What Doritos are Vegan?

To my knowledge, the only vegan friendly Doritos in the US are the purple-bagged Spicy Sweet Chili Doritos used in this recipe.

Most Doritos have dairy in them, and a couple, including the Salsa Verde flavor in the green bag, contain chicken fat and aren’t even suitable for vegetarians.

There are a couple international flavors not available in the US that are suitable for vegans.

Be sure to read the package before purchasing or find the full ingredient lists for all your favorite flavors on the Doritos’ product page on their website.

Hippeas also makes a vegan nacho cheese chip if you can’t find vegan Doritos in your area.

To Make Your Own Doritos

Thee Burger Dude provides recipes for vegan versions of nacho cheese and cool ranch flavors of Doritos he boasts as “Easy, delicious, and almost unrecognizably vegan!”. You can find both his Homemade Doritos Recipes here.

How to Serve Doritos Macaroni and Cheese

This amazing vegan macaroni and cheese recipe is a perfect meal all on its own or paired with some soup or salad.

We love it with our Vegan Tomato Soup or Vegetable Soup, or alongside a White Bean Toona Sandwich

This Doritos vegan macaroni and cheese also goes great as a side with our TVP Meatloaf or Buffalo Soy Curls.

How to Store Leftover Macaroni and Cheese

This Doritos vegan macaroni and cheese makes amazing leftovers. You can even make a big tray and save, and even freeze, some for later!

In the fridge: Let mac and cheese cool fully. Store in an air-tight container in the fridge for 5-7 days.

In the freezer: You can freeze leftover tofu baked mac and cheese in an airtight container or freezer-safe bag for up to 2 months.

We like to freeze leftovers in our 2-Cup Souper Cubes and pop them out once frozen to store in a freezer-safe bag. This gives us the perfect 1 or 2-serving portion for a quick dinner.

You can also cook the cheesy pasta right in the 2-Cup Souper Cubes, but it would probably need less time.

How to Reheat Leftover Macaroni and Cheese

Reheat in a preheated oven, covered, at 350°F for about 10-15 minutes until hot. To maintain maximum creaminess, I like to add just a little plain, unsweetened non-dairy milk over the mac and cheese before covering.

If reheating in the microwave: Add a little unsweetened plain plant milk (I do a teaspoon or two per bowl) and reheat at 75-80% for 2-2.5 minutes until hot. Make sure you’re using plain, unsweetened, and neutral plant milk. We love the unsweetened line from Elmhurst.

To reheat from frozen: Defrost in the microwave on 50% for about 3-4 minutes until thawed. Add a little unsweetened, plain plant-based milk and reheat on high for 2-3 minutes until hot. For conventional ovens, place in an oven safe dish, add a little unsweetened plain plant milk, cover, and bake at 350° for 35-40 minutes.

FAQs

Are there any vegan Doritos?

Yes. In the United States, the only vegan Doritos are the Spicy Sweet Chili variety found in the purple bag.

Can vegans eat Cool Ranch Doritos?

Cool Ranch Doritos contain a variety of forms of dairy and are not suitable for consumption by vegans.

Are Doritos dairy free?

The Spicy Sweet Chili flavor Doritos in the US is dairy free. Every other variety of Doritos in the US contains some form of dairy.

Are Doritos vegan?

The Spicy Sweet Chili Doritos in the purple bag are vegan. All other available flavors in the US contain dairy and/or chicken fat.

Save this recipe!

Add your email below to to get this recipe and more right in your inbox!

More Vegan Mac and Cheese Recipes

We’d love to hear what you think about this recipe!

Did you try it? Did you serve it to anyone who’s never had vegan mac and cheese before? And did they love it? Let us know by leaving a star rating and comment in the section below the recipe card.

Vegan Doritos Mac and Cheese

This Vegan Doritos Mac and Cheese is like no other mac and cheese you’ve ever tasted. Creamy, comforting, and delicious, it’s everything you love about baked mac and cheese but vegan, and with loads of crushed Spicy Sweet Chili Doritos in every creamy bite. Whether your guests are vegan or not, they’ll love this Spicy Sweet Chili Mac and Cheese.

Course Entrees, Main Course, Vegan Dinner Recipes

Cuisine American, Baked, Pasta

Keyword baked vegan mac and cheese, dairy free mac and cheese, easy dairy free mac and cheese, healthy mac and cheese, plant based mac and cheese, tofu mac and cheese, vegan pasta recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 687kcal

Author Brittany Roche

Ingredients

16 oz elbows or shells
1 cup vegan cheddar shreds
1 cup crushed Sweet Chili Doritos

For the tofu cheese sauce:

14 oz firm tofu
1 cup plain unsweetened non-dairy milk
1 cup crushed Sweet Chili Doritos
1 cup vegan cheddar
1/2 cup melted refined coconut oil
2 Tbsp white miso
2 Tbsp yellow mustard
1 Tbsp apple cider vinegar
1 tsp salt
1/2 tsp onion powder

Instructions

Cook your pasta according to the box directions. Use the lowest number in the time range they give you.
Add all the ingredients for the tofu cheese sauce to a high-powered blender or food processor. Blend, starting at a low speed and slowly increasing to high (use your tamper if needed), for at least 4-6 minutes. When ready, the mixture will go from gritty and matte to smooth and shiny. That’s the key!
Preheat your oven to 325F and combine the sauce and pasta in your baking dish. Top with 1 cup vegan cheddar and bake, covered tightly, for 15 minutes.
Sprinkle the baked mac with extra Sweet Chili Doritos and serve immediately!

Notes

Make sure you use a coconut oil that’s labeled “refined” so you do not get a coconut flavor.

Do not use silken tofu. Soft or silken tofu will create a much looser sauce, and the sauce is creamy enough!

Use any plant milk you like (soy, almond, oat, etc.), but make sure you use something with as neutral a flavor as possible. We love the unsweetened line of plant milks from Elmhurst.

Blend the sauce until absolutely, completely. smooth. You want to fully emulsify the tofu and coconut oil, so blending can take up to 6 minutes. You’ll know it’s ready when the mix goes from gritty and matte to smooth and shiny.

Make sure you use a high-power blender for best results and lean on your tamper to help you get things going. We’ve used a Vitamix for this previously, but the Salton Power Blender works just as well for a much more reasonable price!

Serve the baked mac and cheese on a heat source like the Salton XL Hotray Warming Tray. Keeping the mac and cheese hot helps keep that sauce nice and creamy!

Hippeas makes a widely available vegan nacho cheese chip if you can’t find vegan Doritos in your area.

What Doritos are vegan?

To my knowledge, the only vegan friendly Doritos in the US are the purple-bagged Spicy Sweet Chili Doritos used in this recipe. Most Doritos have dairy in them, and a couple, including the Salsa Verde flavor in the green bag, contain chicken fat and aren’t even suitable for vegetarians.

There are a couple international flavors not available in the US that are suitable for vegans.

Be sure to read the package before purchasing or find the full ingredient lists for all your favorite flavors on the Doritos’ product page on their website.

Hippeas also makes a vegan nacho cheese chip if you can’t find vegan Doritos in your area.

Nutrition

The post Vegan Doritos Mac and Cheese appeared first on Plant Power Couple.

168极速赛车开奖官网 Kid Friendly Vegan Recipes

Terrence Roche — Mon, 06 Jan 2025 05:00:00 +0000

These easy vegan dinner recipes are kid-friendly, kid-tested, and kid-approved by some of the pickiest eaters I know! Many of them can even be made with your kids to help familiarize them with the food they eat. From vegan hamburgers and hot dogs to classics like plant-based meatloaf and veggie pot pie, this round up of vegan recipes for picky eaters has something everyone will enjoy!

We’ve gathered our best kid friendly vegan recipes that will get even your pickiest eater interested and asking for more. These are recipes that we’ve taken to family parties and watched non-vegan children absolutely devour.

But these recipes aren’t just for kids! Here you’ll find great tasting vegan recipes for picky eaters of all ages. Trust me, B was one of the pickiest eaters I know, and every one of these recipes has been enthusiastically approved by her!

We’ve got everything from classic vegan burgers and the tastiest carrot dogs to easy casseroles and pasta dishes. And these are all kid friendly vegan dinners that have been reported by our readers who have exclaimed how much they were loved by their own picky eaters. There’s even a few tips and tricks to help make them a little less picky!

Save this post!

Add your email below to to get this post and more right in your inbox!

Why Kids (and Adults) Love These Kid Friendly Vegan Recipes

These recipes meet kids and picky eaters where they’re at. We’re not making cauliflower burgers or zucchini meatloaf here.
We’ve included kid friendly vegan recipes that our readers report their kids love and ask for again and again.
These recipes have been taken to various family parties and all the kids devour them (adults too!).
B is also a picky eater and basically has the taste of a child. Every one of these recipes was run by her and enthusiastically approved!

Tips and Tricks to Help Transform Your Picky Eater

Most of what keeps a child from eating new foods is exactly that, they’re new!

Everyone has a little fear of the unknown, especially as children, so one of the best ways to get your picky eater to eat new foods is by involving them in the process.

These are just a few ideas to help familiarize your children with foods they might soon grow to love.

Plan and Prepare Family Meals As A Family

Planning your weekly meals together is a great way to spend time with your kids and find out what they’re in the mood to eat that week. You can sit down for an hour during the weekend and even just have extra time to talk with your kids. It doesn’t all have to be about the food.

When it comes time for making dinner, have your children help with prepping and cooking the meals. This gets them interested in what they’re going to eat. It will also teach great kitchen skills for the future.

Make Extras of Favorites for Leftovers

Make large batches of their (and your) favorite meals. Then store extras in the refrigerator or freezer for when time is short or you just don’t feel up to cooking. That way, you’ll always have a variety of kid-friendly vegan meals ready to go.

Encourage and Educate

Create a home where trying new foods is a common occurrence and every night isn’t vegan chicken fingers and fries.

Try different cuisines once a week. If ordering from a restaurant, you can call in advance to ask what vegan recipes for picky eaters they offer and have suggestions ready.

You can start with basic dishes and see how adventurous your picky eater becomes. An easy way to do this is to order a couple slightly more exotic things you like and offer them a taste.

You could also have them pick a “favorite vegetable of the week” and research where it comes from and various ways to prepare it. This also educates them not just about food, but about various global cultures and cuisines as well.

Google your local area for various farmers markets, fruit farms or orchards, or “international” grocery stores near you for fun field trips.

Get Them Involved at the Root

Another amazing way to get the kids involved is to start a garden. Kids are super curious and love to get dirty. Gardening combines those two great passions.

They can learn about how food grows and how various vegetables are used in a variety of recipes. Tomatoes are a great example.

And kids absolutely love to grow and pick their own vegetables. And the vegetables aren’t the only ones growing, because keeping a garden will also teach them responsibility and caring for living things. This works even if you just help them grow a few window-box herbs or scallions.

Vegan and Vegetarian Recipes For Picky Eaters

Vegan Mac and Cheese

Who doesn’t love macaroni and cheese?! These are 3 of our top reader favorite recipes that kids of all ages absolutely adore.

Vegan Baked Mac and Cheese – This classic baked vegan mac and cheese is easy to make and the bright cheddar flavor will have even the pickiest eater at the table asking for seconds!
Smoky Sweet Potato Mac & Cheese – A great take on the classic that everyone in the family will ask for again and again.
Silken Tofu Macaroni and Cheese – This oil-free vegan mac and cheese is an easy dinner to make with just 3 steps – boil, blend, and stir! It’s kid-friendly and omnivore approved, packs a plant protein punch, and has a dreamy creamy texture that is the real deal.

Pasta Dishes

Pasta is a familiar favorite most picky eaters will eat. Your pickiest eater is sure to love every one of these delicious dinners.

Spaghetti and TVP Meatballs – Check the comments on this post. Many readers report our TVP Meatballs are the only vegan meatball their little ones will eat!
Vegan Baked Feta Pasta – This Vegan Baked Feta Pasta our veganized version of the viral TikTok pasta recipe In our version, we take it to the next level with flavors like tahini, kalamata olives, and roasted red peppers, but you can adjust the ingredients to include your favorites.
Vegan Chicken Tetrazzini – This classic pasta casserole gets veganized with simple, chicken flavored soy curls and egg free noodles. Cut the mushrooms small if your picky eater doesn’t like large pieces of mushrooms. (That’s me, I don’t like large mushrooms. But I love this recipe!)

Casseroles

The vegan casserole dishes are the perfect cheap, easy, kid friendly vegetarian recipes you’ll go to again and again. They’re also great for leftover meals or freezing for later!

Vegan Chicken Noodle Casserole – This classic casserole is a great take on chicken noodle soup that will get even the pickiest of eaters asking for seconds.
Vegan Chicken and Rice Casserole – Another classic. You can start by omitting or decreasing the amount of broccoli if needed and start introducing more each time you make it.
JUST Egg Breakfast Casserole – Get all your favorite breakfast components in this easy casserole with a tater tot crust. Who doesn’t love tater tots?!
Cheesy Hash Brown Casserole – This recipe is truly a great one because it doubles as a breakfast or dinner side dish they are sure to love!
Vegan Pot Pie Casserole – No picky eater can resist this delicious vegan chicken pie in an easy puff pastry crust.

Soups & Bread

Kids like foods they recognize. And nothing is more recognizable than these classic soup recipes made vegan.

Soups:

Olive Garden Minestrone Copycat – This thick, delicious soup is packed with flavorful garden veggies, beans, and pasta. Serve our Olive Garden minestrone soup as an opener to an Italian-inspired meal or as a meal itself with some homemade crusty garlic bread.
Copycat Campbell’s Vegetable Soup – The classic Campbell’s soup gets veganized in this simple recipe that’s easy to make but hard to resist.
The Best Vegan Chicken Noodle Soup – We’re not kidding when we say this is the best. Your kids will be slurping this soup up by the bowlful.

Breads:

Vegan Garlic Bread – Buttery vegan garlic bread is the perfect accompaniment to, well, just about anything! This crisp and soft garlic bread is an easy recipe that’s going to be a hit every time you make it!
Homemade Vegan Dinner Rolls – Simple to make with minimal active time, this dinner rolls recipe is perfect for all picky eaters and great for making game-day sliders and sandwiches.

Burgers and Dogs

These are great vegan options for barbecues, summer parties, or just simple weeknight dinners.

The Ultimate Carrot Dogs – These easy and delicious carrot dogs are pure vegan magic! It’s our favorite vegan hot dog recipe, a long-time reader favorite, remarkably simple to make, and the marinade uses common pantry staples. They’re perfect for a summer cookout and make a fun lunch for both kids and adults alike!
Vegan Coney Dogs – If your eater is getting slightly more adventurous, try this amazing vegan coney sauce for topping your carrot dogs.
TVP Hamburgers – Just a simple, great tasting vegan hamburger.
Vegan Sloppy Joes – The recipe is easy to make with a TVP base as our meat alternative and no lentils! And the spicy / sweet sloppy joe sauce will have everyone clamoring for seconds.

Pizza

Every kid big and small loves pizza! And these are the best kid friendly vegan recipes for homemade pizza everyone will enjoy.

We start all our vegan pizza recipes with this Fluffy Homemade Pizza Dough. You can use store bought vegan shredded cheese or make your own Vegan Liquid Mozzarella Cheese Sauce in just a few minutes.

Vegan Stuffed Crust Pizza – You can sub the vegan pepperoni for your favorite toppings or omit it for a plain pizza.
Vegan BBQ Chicken Pizza – Classic barbecue chicken pizza made vegan. Kids and adults alike enjoy this flavorful pizza. Adjust toppings to fit your personal preferences and tastes.
Vegan Baked Ziti Pizza – Two kids’ favorite recipes combine in this glorious and great tasting pizza. They’ll be asking for more for sure.
Roasted Vegetable Pizza – This might be for the slightly more adventurous eater or as your picky eater evolves. But this roasted veg pizza is a delicious way to get your child to eat their vegetables.

More Kid Friendly Vegan Recipes

These didn’t quite fit in the other categories, but we have received so many comments about how much picky children and adults alike have loved these recipes. So we just had to be sure to include them!

Vegan Meatloaf – Serve with easy vegan mashed potatoes and whatever side vegetable you are able to get your child will eat.
Vegan Tuna Sandwiches – A great pairing with any of our mac and cheese recipes. This easy kid-friendly and favorite recipe can be used for tuna salad or sandwiches.
Corn Fritters – These vegan corn fritters are spicy, zesty, and imbued with a fresh and summery vibe. They’re astonishingly easy to make and versatile enough to complement anything from creamy pastas to crisp salads. You can decrease the amount of cumin if needed and use a milder pepper like the mini mild peppers available in the produce section..
Hummus Pinwheels – Easy to customize with your picky eater’s favorite fresh veggies, these are flavor-packed vegetable pinwheels that will have even the pickiest eaters loving these veggie loaded snacks!

We hope you’ve enjoyed this collection of kid-friendly vegan recipes. If there are any of our recipes your kids love, we’d love to hear about it! Leave a comment in the section below and we’ll be sure to add it to our round up.

The post Kid Friendly Vegan Recipes appeared first on Plant Power Couple.

168极速赛车开奖官网 Vegan Risotto (Rice Cooker)

Brittany Roche — Tue, 10 Dec 2024 23:58:37 +0000

You can get the creamiest Vegan Risotto without standing over the stove constantly stirring! This simple rice cooker recipe yields the best possible results with the most minimal effort. This creamy risotto is great as a side or main for everything from a simple weeknight meal to a fancy addition to your holiday table.

Note: This is the first recipe in our Salton Secret Santa Series where we’re sharing 8 days of holiday recipes, gift ideas, and giveaways! Check out this video for all the info.

I love eating risotto, but I hate making risotto. At least I used to! This simple Rice Cooker Vegan Risotto is the easiest, most delicious creamy rice dish I have eaten in a long time. And I’m sure once you taste it, you’ll agree.

Not only is this vegan risotto super tasty, but it is so simple to make. I mean, the entire thing is mostly hands off.

Unlike regular risotto that will have you tethered to the stove stirring and stirring, our recipe just has you put all the ingredients in the rice cooker, set it, and come back when it’s done.

This creamy and cheesy vegan risotto is great as a meal all its own with some garlic bread and salad or roasted veggies, or as a side for all sorts of main dishes!

Save this recipe!

Add your email below to to get this recipe and more right in your inbox!

What is Risotto?

Risotto is a creamy, rice-based dish with its origins in Northern Italy. Originally considered a humble peasant dish, it’s traditionally with arborio rice, which is native to the province of Aroborio in Northern Italy,

The rice is cooked with herbs, butter, and onions or shallots on the stovetop in a saute pan over low or medium low heat. Warmed chicken broth is added to the rice and other ingredients in stages while continually stirring the risotto until it’s cooked through and very creamy.

Easy Vegan Risotto Ingredients

This recipe only calls for a handful of simple ingredients for great tasting risotto.

Arborio Rice – This is a very specific short grain rice used for traditional risotto. It’s extra starchiness creates the creamy texture of the risotto.

Vegan Chicken Bouillon – We like to use our 5-minute vegan chicken bouillon powder, but you can use your favorite brand of vegan bouillon.

Grated Vegan Parmesan – Violife makes a fantastic vegan block parm perfect for this dish.

Dry vermouth or dry white wine – Sub rice wine vinegar, rice wine vinegar, or diluted white wine vinegar as a sub.

Frozen peas – Feel free to skip these or shake it up with your favorite veggies like asparagus or spinach!

How to Make Easy Rice Cooker Risotto

Follow these simple step-by-step for the creamiest vegan risotto right from your rice cooker.

Step 1: Place the rice, hot water, vegan bouillon, and vermouth into the rice cooker. Cook for 20 minutes.

Step 2: When time is up, your rice cooker should switch to a warm setting. Let it sit on this setting for 10 more minutes without opening the lid.

Step 3: Transfer risotto to a large bowl and sprinkle vegan Parmesan and peas over the rice and stir. Taste and season with salt and pepper to taste.

Salton Micom Rice Cooker Directions:

We used our Salton Micom Rice Cooker for this recipe, and it worked like a charm! If you’re in the market for a rice cooker, we can’t recommend this one enough. Not only does it work well, but it also is super sleek and pretty!

Place the rice, hot water, vegan bouillon, and vermouth into the rice cooker.
Plug in your Salton Multifunction Micom Rice Cooker and close the lid. Press Menu until the Steel Cut Oats setting is illuminated. The preset time of 20 minutes will appear. When it does, press Start. Let cook until the cycle has completed and has shifted to Warm setting.
Let rice sit with cover remaining on the rice cooker until the rice is completely tender, about 10 minutes more.
Transfer risotto to a large bowl and sprinkle vegan Parmesan and peas over the rice and stir. Taste and season with salt and pepper to taste.

Dairy-Free Risotto Tips & Tricks

Make sure the water is hot when you add it to the rice cooker
Let the rice rest for a little bit after it has finished cooking. Those 10 minutes after the cook time are important!
Finely grated vegan cheese will melt more evenly into the cooked risotto, so choose the grater side that gives you the finest option.
Looking for more easy vegan risotto hacks? Try our Avocado Barley Risotto recipe!

How to Serve Vegan Risotto (no mushrooms)

Serve this dish immediately after cooking for best results.

You can serve this easy vegan risotto as a side or main meal with any of these great options:

How to Store Leftover Vegetarian Risotto

Allow remaining risotto to cool completely before storing. Place room temperature risotto in an airtight container and store in the refrigerator for up to 4 days.

How to Reheat Rice Cooker Risotto

Reheat the risotto on the stovetop in a small or medium pan over medium heat until it is warmed through completely. You may need to add a little extra liquid for this process.

You can also reheat risotto in the microwave. Place the risotto in a microwave safe dish and heat on high for 1 minute, stir, and heat again for another minute or until warm.

More Vegan Rice Recipes

We’d love to hear if you tried this amazingly easy vegan risotto yourself. Leave us a comment and star rating in the section just below the recipe card to let us know!

Easy Vegan Risotto

You can get the creamiest Vegan Risotto without standing over the stove constantly stirring! This simple rice cooker recipe yields the best possible results with the most minimal effort. This creamy risotto is great as a side or main for everything from a simple weeknight meal to a fancy addition to your holiday table.

Course Vegan Side Dishes

Cuisine Dairy Free, Rice Cooker, Vegan, vegetarian

Keyword easy vegan risotto, rice cooker risotto, vegan risotto

Prep Time 10

Cook Time 20

Resting Time 10

Total Time 40

Servings servings

Calories 191kcal

Author Brittany Roche

Equipment

Rice Cooker

Ingredients

1 ½ cups Arborio rice
4 ½ cups hot water
3-4 Tbsp vegan chicken bouillon powder
2-4 Tbsp dry vermouth or dry white wine
1 cup grated vegan parmesan cheese
1/2 cup frozen peas
Salt and pepper to taste

Instructions

Place the rice, hot water, vegan bouillon, and vermouth into the rice cooker. Cook for 20 minutes.
When time is up, your rice cooker should switch to a warm setting. Let it sit on this setting for 10 more minutes without opening the lid.
Transfer risotto to a large bowl and sprinkle vegan Parmesan and peas over the rice and stir. Taste and season with salt and pepper to taste. Serve immediately!

Notes

Alcohol substitution: Sub rice wine vinegar, rice wine vinegar, or diluted white wine vinegar as a sub.

Salton Micom Rice Cooker Directions:

Place the rice, hot water, vegan bouillon, and vermouth into the rice cooker.
Plug in your Salton Multifunction Micom Rice Cooker and close the lid. Press Menu until the Steel Cut Oats setting is illuminated. The preset time of 20 minutes will appear. When it does, press Start. Let cook until the cycle has completed and has shifted to Warm setting.
Let rice sit with cover remaining on the rice cooker until the rice is completely tender, about 10 minutes more.
Transfer risotto to a large bowl and sprinkle vegan Parmesan and peas over the rice and stir. Taste and season with salt and pepper to taste.

Nutrition

The post Vegan Risotto (Rice Cooker) appeared first on Plant Power Couple.

168极速赛车开奖官网 Vegan Thanksgiving Leftover Pizza

Brittany Roche — Sat, 30 Nov 2024 15:31:11 +0000

The Thanksgiving leftover sandwich gets a makeover with this amazing Vegan Thanksgiving Leftover Pizza! This perfect pizza is made with all the familiar holiday classic foods. And the results couldn’t be dreamier. The Thanksgiving sandwich is so last century. Get your hands on a slice of this!

This Vegan Thanksgiving Pizza (also known as a Vegan Christmas Pizza come late December) is the funnest way to use up your holiday meal leftovers since the creation of the Thanksgiving sandwich!

You can use whatever you have left over from your Thanksgiving or Christmas dinner or make your favorite components of a holiday feast for the pizza up to 3 days ahead of time.

You can also make this pizza in a conventional oven or in your indoor or outdoor pizza oven (this is the one we use)!

Say goodbye to The Gobbler sandwich and serve up a slice of this Vegan Thanksgiving Pizza at your next Friendsgiving or holiday night-in watching Christmas specials with your loved ones.

Save this recipe!

Add your email below to to get this recipe and more right in your inbox!

Vegan Thanksgiving Pizza Ingredients

These are the standard leftovers we usually have on hand after big holiday feasts. Use whatever you have leftover or make your components up to 3 days ahead of time.

Pizza Dough

We like to use our Simple Homemade Pizza Dough recipe, but you can find quite a few vegan friendly options for frozen pizza dough in your grocer’s freezer.

Tip: Make sure you give your pizza dough enough time to thaw fully. At least 5-6 hours at room temp.

Vegan Gravy

If you prefer homemade gravy to store bought, we have some tasty recipes for Easy Cashew Gravy and a magical Vegan Turkey Gravy.

Tip: If your gravy is thick from the fridge, warm it slightly on the stove or in the microwave to loosen it up, but let it cool before spreading it on your dough.

Seitan Turk’y

Diced to bite size pieces so you can spread it all over the pizza.

Vegan Turkey Options

We use everything from our Homemade Holiday Seitan Roast to store bought vegan roasts like the one from Field Roast or Tofurky to chopped Gardein Breaded Turk’y Cutlets.

You can even use vegan chicken nuggets in a pinch! The “Ultimate” line of vegan chicken from Gardein is top notch as are the chik’n tenders from Impossible Foods!

Vegan Mozzarella

Violife, Vevan, and Parmela Creamery all make great melty vegan mozz shreds. Daiya is a common option as well!

For a creamy mozzarella sauce topping, try our Homemade Vegan Liquid Mozzarella Sauce.

Leftover Mashed Potatoes

Again, we like to use our homemade Vegan Mashed Potatoes recipe, but you can find milk-free instant mashed potatoes in your local supermarket too.

Tip: If your potatoes are stiff from the fridge, you can warm them slightly in the microwave or add a little hot water to thin them out just a little

Canned Jelly Cranberry Sauce

Sliced thin. Almost all jellied cranberry sauce is suitable for vegans, but just double check ingredients to be sure.

You can also use a homemade cranberry sauce if that’s your jam.

Fresh Parsley

Chopped for garnish. Put this on after the pizza has cooked. Flat leaf parsley or curly parsley both work great.

You can also top the pizza with leftover French Fried Onions (or crispy air fryer onions) if you have any from your vegan green bean casserole.

Extras

You can add your leftover stuffing and candied sweet potatoes, etc., but don’t overload the pizza too much or it will be so heavy you won’t be able to pick it up.

How to Make Vegan Gobbler Pizza

This vegan pizza comes together as easy as 1, 2, 3!

Step 1: Assemble the Pizza

Preheat the oven to 475F and stretch your pizza dough to fit your pizza pan, cast iron pan, or pizza stone.

Spread half the gravy onto the pizza dough, leaving room for the crust. Then, spread the mashed potatoes on top of that.

Top the mashed potatoes with the cranberry sauce slices. Finally, add the diced turk’y and top with mozzarella shreds.

Step 2: Cook the Pizza

Bake the pizza for 15-20 minutes, stopping to rotate the pan once halfway through. It’s ready when the crust is golden and the vegan mozzarella has melted.

Step 3: Finishing Touches

Remove and let cool on your cutting board or wire rack for 5-10 minutes before slicing. Before serving, drizzle the pizza with the gravy and finish with a sprinkle of parsley. Enjoy!

Salton Pizzadesso Instructions

We LOVE using the Pizzadesso Wood Fire setting b/c it goes to 800F, making pizza in just 3m or less, creating that cozy wood fire effect you can’t get from a traditional oven.

If you have a Pizzadesso, here’s how you can make it in there:

Turn on your Pizzadesso and hit the Wood Fire setting. Then, push in the knob to start preheating.
Sprinkle a hefty amount of cornmeal on your pizza peel + stretch your pizza dough to fit.
Spread half the gravy onto the pizza dough, leaving room for the crust. Then, spread the mashed potatoes on top of that.
Then, top the mashed potatoes with the cranberry sauce slices. Next, add the diced turk’y and stuffing and top with mozzarella shreds.
When the Pizzadesso has preheated, it will beep a couple times & the digital read will switch to “Fill In”. Use the rack handle accessory to safely pull out the rack & transfer the pizza from the peel to the heated stone. Reinsert the rack using the handle, close the door, & the preset countdown will begin.
3 min later, the Pizzadesso will have worked its magic. Let cool 5 min before slicing. Then, drizzle with gravy and sprinkle with parsley before serving. Enjoy!

How to Store Leftover Vegan Christmas Pizza

It is a recommended understanding that all Thanksgiving leftovers be eaten within 4 days. That’s just one more reason to love this holiday leftovers pizza.

If you have leftovers of your Leftover Pizza, store them in plastic wrap or an airtight container in the fridge and eat within 2 days.

To Freeze: When the pizza has cooled completely, wrap individual slices in plastic wrap and place in an airtight container or freezer safe zip top bag for up to 3 months in the freezer.

Remember, frozen food is only as good as the food you freeze. So if your holiday leftovers are already past their best-by date, you’re just freezing spoiled food.

How to Reheat Vegan Mashed Potato Pizza

Reheat leftover pizza on a baking sheet for about 5-7 minutes in a preheated 350°F oven. (Or in the Pizzadesso on air fryer setting!)

Frozen slices will take at least 15-20 minutes to reheat fully.

You can also microwave the pizza on high in 1 minute bursts until warmed through completely.

More Vegan Pizza Recipes

If you make this vegan mashed potato pizza with all the holiday fixin’s, we’d love to hear about it!

Leave a comment and star rating in the section below the recipe card. We can’t wait to see what you come up with!

Vegan Thanksgiving Pizza

The Thanksgiving leftover sandwich gets a makeover with this amazing Vegan Thanksgiving Leftover Pizza! This perfect pizza is made with all the familiar holiday classic foods. And the results couldn’t be dreamier. The Thanksgiving sandwich is so last century. Get your hands on a slice of this!

Course Lunch, Main Course, Pizza

Cuisine Pizza

Keyword vegan christmas pizza, vegan gobbler pizza, vegan pizza,, vegan thanksgiving pizza

Prep Time 15

Cook Time 20

Total Time 35

Servings slices

Calories 162kcal

Author Brittany Roche

Ingredients

1 (16-oz) pizza dough
1/2 cup vegan gravy divided
2/3 cup diced seitan turkey
1/2 cup vegan mozzarella shreds
1 cup leftover vegan mashed potatoes
4-6 thin slices canned cranberry sauce
2 Tbsp chopped fresh parsley

Instructions

Assemble the pizza: Preheat the oven to 475F and stretch your pizza dough to fit your pizza pan, cast iron pan, or pizza stone. Spread half the gravy onto the pizza dough, leaving room for the crust. Then, spread the mashed potatoes on top of that. Then, top the mashed potatoes with the cranberry sauce slices. Next, add the diced turk’y and stuffing and top with mozzarella shreds.
Cook the pizza: Bake the pizza for 15-20 minutes, stopping to rotate the pan once halfway through. It’s ready when the crust is golden and the vegan mozzarella has melted.
Finishing touches: Remove and let cool on your cutting board or wire rack for 10 minutes before slicing. Before serving, drizzle the pizza with the gravy and finish with a sprinkle of parsley. Enjoy!

Notes

Pizzadesso Instructions:

We LOVE using the Pizzadesso Wood Fire setting b/c it goes to 800F, making pizza in just 3m or less, creating that cozy wood fire effect you can’t get from a traditional oven.

If you have a Pizzadesso, here’s how you can make it in there:

Turn on your Pizzadesso and hit the Wood Fire setting. Then, push in the knob to start preheating.
Sprinkle a hefty amount of cornmeal on your pizza peel + stretch your pizza dough to fit.
Spread half the gravy onto the pizza dough, leaving room for the crust. Then, spread the mashed potatoes on top of that.
Then, top the mashed potatoes with the cranberry sauce slices. Next, add the diced turk’y and stuffing and top with mozzarella shreds.
When the Pizzadesso has preheated, it will beep a couple times & the digital read will switch to “Fill In”. Use the rack handle accessory to safely pull out the rack & transfer the pizza from the peel to the heated stone. Reinsert the rack using the handle, close the door, & the preset countdown will begin.
3 min later, the Pizzadesso will have worked its magic. Let cool 5 min before slicing. Then, drizzle with gravy and sprinkle with parsley before serving. Enjoy!

Nutrition

The post Vegan Thanksgiving Leftover Pizza appeared first on Plant Power Couple.

168极速赛车开奖官网 Creamy Vegan Cauliflower Soup

Brittany Roche — Thu, 26 Sep 2024 22:14:50 +0000

This vegan cauliflower soup is the perfect texture: a smooth and creamy soup that’s still soup-texture without being watery. It’s also full of flavor without being overwhelming. This, my friend, is a soup Goldilocks would be proud of. Even T, our resident cauliflower-hater approves!

I know I know, what’s so exciting about cauliflower soup, right?

Wrong.

Of all the creamy cauliflower soup recipes out there, I am confident in saying this one is the very best!

It’s a smooth and creamy blender soup that comes together so easily it’ll make your head spin. Full of flavor with the most beautiful tang, this recipe will take your cauliflower soup from bland and boring to a party in your mouth.

And have you tried our blender soup method?! Because it is the best way to take this soup recipe to the next level of ease and simplicity.

No roasting cauliflower, no finding the right non-dairy milk that isn’t going to leave a weird aftertaste. No muss, no fuss.

Try it, and I know you’ll fall in love with this recipe too!

Save this recipe!

Add your email below to to get this recipe and more right in your inbox!

Why You’ll Love This Easy Cauliflower Soup

Easy to make. Our simple boil and blend method makes this soup a meal you can easily whip up on any busy weeknight.
Depth of flavor. One bite of this soup will draw you in and make you a cau-liever! Check out this video for T’s reaction.
Smooth and creamy texture but still soup-like. Some cauliflower soups can easily be mistaken for mashed potatoes (and lumpy ones at that!). But when I want a soup, I want a soup! And this fits the bill.

Ingredients for Easy Vegan Cauliflower Soup

Here are some tips for selecting the ingredients for this delicious soup! And please note, we will go over a few ingredient tips in this section, but the full recipe with ingredient amounts can be found in the recipe card at the bottom of this post.

Olive oil – You can use any oil like avocado oil or make this vegan cauliflower soup oil free by using veggie broth instead! I would not use unrefined or virgin coconut oil because this will give the soup a coconut flavor.

Garlic cloves – roughly chopped

Yellow Onion – roughly chopped. The great thing about the blender soup method is you don’t have to chop your veggies evenly because they’re all going in the blender!

Cauliflower – You’ll want one large head of cauliflower, destemmed and roughly chopped. You can also replace as much of this as you want with potatoes to make a vegan potato cauliflower soup. If using frozen cauliflower, you’ll need about 6-8 cups. It makes a nice big batch!

Raw cashews or sunflower seeds (for a nut-free option) – You can also make this vegan cauliflower soup with coconut milk if you don’t have a high-powered blender. We suggest using a can of coconut milk or coconut cream rather than a carton.

Vegan chicken bouillon powder – We always use our homemade vegan bouillon powder and recommend that for best results! It’s made with a nutritional yeast base which adds a nice umami flavor and slight thickening effect. You can use bouillon paste instead. If doing this, I would cut the amount in half.

White miso paste – This ingredient adds an umami parmesan-y tang without the dairy! Our favorite white miso is the mellow white miso from Miso Master. You can also use the chickpea miso for a soy-free option!

Lemon juice – This brightens the soup in all the right ways! Fresh lemon juice is always preferred, but bottled will do in a pinch! When I want a good bottled lemon juice, I love Lakewood Organic brand. Also, if you hate squeezing fresh lemon juice, you have to check out the Fluicer from Dreamfarm. Changed my life.

Spice Cabinet: salt, dried or fresh thyme, black pepper (or white pepper), onion powder

How to Make Vegan Cauliflower Soup with Cashews

Once you make this easy soup recipe, you’ll be adding it to your meal plan every week!

Step 1: Saute the veggies

Saute the onion, garlic, and cauliflower in a large pot for 15-20 minutes on medium low heat. Stir often.

The reason we add the cauliflower to the pot here is to get some of that “roasted” effect without actually having to roast the cauliflower.

Step 2: Boil the soup.

Add the remaining ingredients to the soup pot. Cover and bring the soup to a full rolling boil.

Once boiling, reduce the stove to medium heat and cook for 10 more minutes partially covered.

Step 3: Blend the soup.

Transfer the contents of your soup pot to a heat-safe ,high-powered stand blender or food processor. Depending on the size of your blender, you may need to do this in two batches. Be careful not to overload your blender.

Start the blender at a low speed to start chopping up the larger ingredients and carefully increase the speed to high. Once at high speed, blend for at least 1 full minute or until everything is completely smooth and creamy.

Blender Note: Unless you’re using the coconut milk or olive oil option (see the ingredient section above), I would not use an immersion blender or hand blender to make this recipe. This will not break up the seeds/cashews enough to create that creamy broth. You’ve been warned.

From here, taste and adjust the soup as needed. Add additional salt or pepper if you’d like!

Tips & Tricks for Vegan Cauliflower Soup (Vitamix)

Store any leftovers in an airtight container in the fridge for up to a week.
You can freeze this soup for up to 10 weeks! We suggest freezing in Souper Cubes, so you can easily defrost one portion at a time when you need it.
Feel free to load the end result with your favorite toppings like green onions, fresh herbs, red pepper flakes, vegan cheese, a drizzle of olive oil, vegan bacon, croutons, or some toasted pumpkin seeds!
You’ll need a heat-safe high-powered blender to make this soup. We do not recommend an immersion blender, as it won’t achieve the same texture.
If you are using an immersion blender, I would replace the cashews or sunflower seeds with either unsweetened coconut milk or high-quality olive oil.

Variations:

Cauliflower Curry Soup – Simply add 1-2 Tbsp of your favorite curry paste to add a totally different vibe!
Vegan Broccoli Cauliflower Soup – Feel free to replace as much of the cauliflower as you’d like with broccoli!
Cauliflower Potato Soup – Similarly, you can replace as much of the cauliflower as you’d like with potatoes! Sweet potato could be a fun twist too.

More Creamy Vegan Soups

We also have a whole Blender Soup Guide dedicated to this cozy soup-making method and the recipes we have that use it.

And check out ALL our creamy vegan soup recipes, tips, and tricks to create a velvety texture without the dairy in our Creamy Vegan Soup Recipe Round-Up!

Also, one more thing: If you’re a real soup season queen, check out our complete Vegan Soup Guide!

I hope you love this recipe just as much as we have (which is so much!).

When you make it, don’t forget to leave a star rating and review on the recipe below. This helps our recipes get shown to more people, and we so appreciate it!

Enjoy, my soup-loving friend!

Vegan Cream of Cauliflower Soup

This vegan cauliflower soup is the perfect texture: a smooth and creamy soup that's still soup-texture without being watery. It’s also full of flavor without being overwhelming. This, my friend, is a soup Goldilocks would be proud of. Even T, our resident cauliflower-hater approves!

Course Soup

Cuisine Blender, Soups

Keyword blender soup, cauliflower soup, creamy cauliflower soup, vegan cauliflower soup

Prep Time 15

Cook Time 35

Total Time 50

Servings bowls

Calories 108kcal

Author Brittany Roche

Ingredients

2 Tbsp olive oil or veggie broth for oil-free
1 large head of cauliflower destemmed and roughly chopped
6 large garlic cloves roughly chopped
1/2 large onion roughly chopped
5 cups water
1/2 cup cashews or sunflower seeds for nut-free
2 Tbsp vegan chicken bouillon powder
1 Tbsp white miso
1 Tbsp lemon juice
1 tsp onion powder
3/4 tsp salt
1/2 tsp dried thyme
1/4 tsp pepper

Instructions

Saute onion, garlic, and cauliflower for 15-20 minutes on medium low heat. Stir often.
Then, add the rest of the ingredients. Cover and bring to a boil. Once boiling, reduce the heat to medium and cook for 10 more minutes partially covered.
Transfer the contents of your soup pot to a heat-safe high-powered blender. Depending on the size of your blender, you may need to do this in two batches. Start at a low speed and carefully increase the speed to high. Once at high speed, blend for at least 1 full minute or until everything is completely smooth and creamy.
Serve this soup hot topped with fresh herbs, green onions, or your favorite toppings and enjoy!

Notes

Blender Note: Unless you’re using the coconut milk or olive oil option (see the ingredient section above), I would not use an immersion blender to make this recipe. This will not break up the seeds/cashews enough to create that creamy broth. You’ve been warned.

If using frozen cauliflower, you’ll need about 6-8 cups. It makes a nice big batch!

Nutrition

The post Creamy Vegan Cauliflower Soup appeared first on Plant Power Couple.

168极速赛车开奖官网 Potato Leek Soup (no cream)

Brittany Roche — Tue, 24 Sep 2024 00:49:17 +0000

This vegan potato leek soup uses our “blender soup” method to make a rich and creamy soup without a drop of milk or heavy cream (vegan or otherwise)! Unlike other potato leek soup recipes, ours is also packed with hidden plant-based protein, so you can get your cozy on without feeling hungry an hour later. All of this, and I swear you’ll never know what you’re eating is vegan and also healthy!

This is the creamy potato leek soup that got me through my wisdom teeth surgery last year.

Not only is it a sip-friendly and incredibly comforting soup (which is everything you want after a surgery!), but it’s also chock-full of protein thanks to some hidden red lentils.

It’s also super easy to make a la our favorite blender soup method. That was a big bonus for T who was charged with taking care of this very particular patient.

You’ll need a host of pantry staples and the obvious produce, but no coconut milk or cream of any kind with this method. It’s easy to make oil-free too!

Save this recipe!

Add your email below to to get this recipe and more right in your inbox!

Why is this the best vegan potato leek soup?

We’re totally sold on this being the best vegan potato leek soup, and we think you will too once you try it. Here’s why:

Packed with protein. We can’t say this enough! Red lentils blended into the soup base adds extra creaminess without you ever knowing it’s there.
No cream or milk. But you’ll never miss it with our blender soup method!
Easy to make. Just roughly chop your veggies (perfect for the knife skill beginners like me…still lol), boil, and blend!

Ingredients in Potato Leek Lentil Soup

These ingredients may seem a little unorthodox, but you’ll understand how it comes together when you try it!

And please note, we will go over a few ingredient tips in this section, but the full recipe with ingredient amounts can be found in the recipe card at the bottom of this post.

Vegan butter – If you’re oil-free, you can skip this and saute your veggies in water or vegetable broth.
Leeks – Trim the leafy tops and use the lower white and yellow portion.
Fresh Garlic – rough chopped
Russet potatoes – peeled and rough chopped
Vegan chicken bouillon powder – We always use our homemade vegan bouillon powder for best results! It’s made with a nutritional yeast base which adds a nice umami flavor and slight thickening effect. This creates the best vegan chicken broth!
Cashews or sunflower seeds – These will be boiled and blended along with the rest of the ingredients to create a rich creamy texture without cream or milk!
Red lentils – This is where the bulk of the protein comes from!
Spice Cabinet: thyme, salt, white pepper, bay leaf

Substitution Options for Easy Vegan Potato Leek Soup

If you need to substitute one of the above ingredients, here are our best tips!

For the vegan butter: You can use olive oil, sunflower oil, refined coconut oil, or avocado oil. Do NOT use unrefined or virgin coconut oil because this will give the soup a coconut flavor. You can also make this dish oil-free by sauteing the leeks in water or vegetable stock.

For the potatoes: You can sub yukon gold potatoes instead of russet. You can also sub some or all of the potatoes with cauliflower if preferred. I would stay away from using red potatoes in this soup if possible.

For the vegan bouillon powder: I highly recommend our vegan bouillon powder, but you can use bouillon paste instead. If doing this, I would cut the amount in half.

For the cashews or sunflower seeds: You can also use hulled hemp seeds. If you don’t have a high-speed blender, you can use a good-quality olive oil. Be sure to blend on the highest setting for at least one minute to make sure it fully emulsifies and produces a creamy shiny texture.

For the red lentils: Do not substitute brown or green lentils. This will mess with the color and they don’t produce the creamy result red lentils do. You can use canned white beans or chickpeas if needed. I would double the amount and drain them before adding to the pot.

How to Make Vegan Leek and Potato Soup (no cream or milk)

This potato leek soup is so easy to make, you’ll want to make it all winter long!

Step 1: Saute the leeks and garlic

In a large soup pot or stock pot, melt the vegan butter over medium high heat and saute the leeks and garlic for 3 minutes.

Step 2: Simmer the soup

Add the rest of the ingredients and stir. Cover and bring to a boil.

Once boiling, reduce the heat to low. Keep covered and simmer for 20 minutes.

Step 3: Blend the soup

Remove the bay leaves if used.

Then, carefully transfer the contents of your pot to a high-power and heat-safe blender. Depending on the size of your blender, you may need to do this in 2 batches. Do not overload your blender!

Blender Note: Unless you’re using the olive oil option (see the substitution section for the sunflower seeds/cashews above), I would not use an immersion blender or regular blender (not high-power) to make this recipe. This will not break up the seeds/cashews enough to create that creamy broth. You’ve been warned.

Start the blender on low power and gradually increase the speed to high. Blend the soup on high for 1 full minute (at least) until completely smooth and creamy.

Step 4: Finishing touches

Transfer the easy soup back to your pot and taste to adjust seasonings as desired.

How to Make Chunky Potato Leek Soup (vegan)

If you prefer a chunky potato leek soup, you can do one of two things:

If you just want potato chunks, you can remove a few potato chunks before blending and toss them back in at the end.
If you want it totally chunky, I think you can probably blend ⅔ of the soup and then leave the other ⅓ unblended. My only concern would be the sunflower seeds/cashews. You may want to try soaking them in boiling water separately and then adding them right to the blender.

How to Serve Potato Leek Vegetable Soup

Serve this delicious soup hot topped with green onions as a garnish alongside some crusty bread. See more topping ideas in the section below!

We love to serve this soup as a main dish with a bread like our vegan bread rolls, vegan garlic bread, or vegan parmesan breadsticks!

It also goes great with salads like our Copycat Olive Garden Salad or Vegan Caesar Salad!

Topping Ideas

Scallions
Fresh chives
Parsley
Basil
Fresh thyme
Other fresh herbs
Vegan bacon
Vegan cheese shreds
A drizzle of olive oil
A swirl of coconut cream

How to Store Leftover Creamy Vegan Potato Leek Soup

Leftover soup stores great and is perfect for a cozy meal prep.

Store in an airtight container for 7-10 days in the fridge. Reheat on the stove or microwave on a low heat, stopping to stir often, until totally warmed through.

To freeze: We love to freeze this soup in Souper Cubes for perfect single portions. This soup freezes well for up to 12 weeks when stored in an airtight container.

More Vegan Creamy Soups:

If you love creamy soups without the dairy, check out more recipes from our blender soup series:

We also have a whole Blender Soup Guide dedicated to this method.

And check out ALL our creamy vegan soup recipes, tips, and tricks in our Creamy Vegan Soup Recipe Round-Up!

I hope this soup brings you so much joy like it has us! I am so excited to be heading into the fall and winter seasons, so we can make it all the time.

When you try it, let us know! We love when you leave a star rating and review on the recipe below. Even just a simple star rating helps our recipes get to more people, and for that, we are so grateful!

Enjoy the coziness!

Vegan Potato Leek Soup

This vegan potato leek soup uses our “blender soup” method to make a rich and creamy soup without a drop of milk or heavy cream (vegan or otherwise)! Unlike other potato leek soup recipes, ours is also packed with hidden plant-based protein, so you can get your cozy on without feeling hungry an hour later. All of this, and I swear you’ll never know what you’re eating is vegan and also healthy!

Course Main Course, Soup

Cuisine French, Vegan

Keyword blender soup, healthy potato leek soup, leek and potato soup, vegan potato leek soup

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 303kcal

Author Brittany Roche

Ingredients

3 Tbsp vegan butter
3 leeks trimmed and sliced
3 cloves garlic rough chopped
6 cups water
2.5 lb Russet potatoes peeled and chopped
1/4 cup vegan bouillon powder
1/4 cup cashews or sunflower seeds
1/4 cup red lentils
1 tsp salt
1/2 tsp thyme
1/2 tsp white pepper
2 bay leaves optional

Instructions

In a large soup or stock pot, melt the vegan butter over medium high heat and saute the leeks and garlic for 3 minutes.
Add the rest of the ingredients and stir. Cover and bring to a boil.
Once boiling, reduce the heat to low. Keep covered and simmer for 20 minutes.
Remove the bay leaves if used. Then, carefully transfer the contents of your pot to a high-power and heat-safe blender. Depending on the size of your blender, you may need to do this in 2 batches. Do not overload your blender!
Start the blender on low power and gradually increase the speed to high. Blend the soup on high for 1 full minute (at least) until completely smooth and creamy.
Transfer the soup back to your pot and taste to adjust seasonings as desired.
Serve this soup hot topped with chives, scallions, or parsley as a garnish. Enjoy!

Nutrition

The post Potato Leek Soup (no cream) appeared first on Plant Power Couple.

168极速赛车开奖官网 Vegan Tuscan Soup with Mushrooms

Brittany Roche — Mon, 09 Sep 2024 05:00:00 +0000

This creamy Tuscan mushroom soup is like one of those Tuscan chicken dishes you find at Italian-American restaurants but in soup form and made meatless with tender sauteed mushrooms! The rich creamy broth welcomes you like a hug, and you’d never know it’s made without a single drop of heavy cream or milk thanks to a little soak and blend trick that never fails us!

This soup is perfect for someone who wants cozy comfort food that’s also nourishing!

We have meaty white mushrooms, tender ditalini pasta, spinach, and sun-dried tomatoes swimming in a luxuriously creamy umami broth made in your blender with secretly healthy ingredients like chickpeas for plant-based protein and cashews for a rich texture without the dairy!

This soak & blend technique might seem foreign to you at first, but trust us. We have employed this technique in plenty of creamy vegan soup recipes and it never fails!

I also want to mention this recipe is definitely not an authentic Tuscan mushroom soup (like this one), but I think you’ll love it nonetheless.

Our Tuscan-inspired vegetable soup uses more common mushroom options you can find at your local US grocery store like white mushrooms or baby bellas, but you can use any kind of wild mushrooms as well!

Save this recipe!

Add your email below to to get this recipe and more right in your inbox!

Ingredients in Tuscan Vegetable Soup

Here’s everything you’ll need to make this soup recipe!

Olive oil – If you’re oil-free you can skip this part. Or use vegan butter for a different vibe. Avocado oil or sunflower oil will work in a pinch.

Onion – Minced. You could probably use shallots as well. I would not use red onion.

White mushrooms – Sliced. I’ve also used Baby Bella mushrooms which gives it a slightly different but still delicious vibe. Feel free to experiment with various kinds of mushrooms you have on-hand!

Garlic – Freshly minced. The more garlic the better in my view!

Celery – Small diced

Dry white wine – This really takes the flavor up a level on the decadence scale. For an alcohol-free version, use half white wine vinegar + half water

Pasta – We used ditalini. I recommend a short-form pasta for this.

Spinach – Destemmed and chopped. Baby spinach is fine. You can probably also use kale (especially Tuscan kale!) or escarole, but I haven’t tried this with that. You can also sub as much basil as you’d like for the spinach if you have lots in your garden right now!

Sun-dried tomatoes – I used the julienned sun-dried tomatoes that come in the sealed bag and are not packed in oil/water. I think you can use the jarred ones in oil or water as well.

For the creamy soup base, you’ll need:

Canned chickpeas – Don’t drain the can! You want to use the water + all! Any type of canned white bean like great northern beans will also work here.

Cashews – These will blend up to create a rich creamy broth base. You can sub sunflower seeds or hulled hemp seeds for a nut-free option.

Vegan bouillon powder – We always use and recommend our homemade vegan bouillon powder! You can sub half as much bouillon paste or 2 bouillon cubes. I do not recommend using vegetable stock on its own unless you have one with a really full flavor.

Tomato sauce or tomato paste – I always use something tomato-based from the fridge that’s open: pizza sauce, tomato paste, marinara sauce, tomato jam, etc.

White miso paste – This is essential to add a fermented parmesan cheese flavor to the broth without the dairy! You can also sub vegan parmesan.

How to Make Vegan Tuscan Soup

This creamy mushroom soup recipe is such an easy process which makes this soup the perfect dinner party starter or weeknight winner!

First, you’re going to add all the ingredients for the broth to your blender along with some hot water. Cover this and let it sit to the side while you get the soup going. This will soak and soften all of the ingredients to ensure everything blends up nice and creamy!

Note: You’ll want to use a heat-safe high-powered blender for this recipe. An immersion blender won’t be powerful enough to get it as creamy as I’d like. If you need to adapt this recipe for an immersion blender, I would substitute olive oil for the cashews.

Then, you’ll get a large pot and saute the veggies – celery, onion, garlic, and sliced mushrooms – in olive oil on medium heat and add the wine.

After that cooks down a bit, you’ll add water and cook the pasta right in the soup pot!

While the pasta is cooking, blend everything for your creamy broth base for at least 1 minute or until totally smooth.

Finally, just add the contents of your blender to the pot along with sundried tomatoes and spinach. Cook for a couple of minutes on low heat and voila!

Taste and adjust as needed. Depending on your taste and what bouillon powder you used, you may need to add a little salt and pepper. I usually don’t need it with our homemade bouillon!

How to Serve This Tuscan Soup Recipe

The great thing about this creamy Tuscan mushrooms soup recipe is you can serve it as a soup course to start a main meal, but it’s also got a punch of plant protein, so it works for a main meal as well alongside one or two of the side dish options we’ve listed below!

Serve this Tuscan Soup topped with:

Fresh oregano, basil, other fresh or dried herbs
Italian seasoning
Vegan parmesan – We love Violife.
Pesto
Freshly cracked black pepper
Air Fryer Croutons

Sides to Serve with Tuscan Mushroom Soup:

More Vegan Soup Recipes

Copycat Olive Garden Minestrone Soup
Hearty Mushroom Stew
Vegan Chicken Noodle Soup
And if you love creamy soup recipes like this, check out our round-up of creamy vegan soup recipes!

I can’t wait to hear what you think of this vegan Tuscan soup recipe. I hope it cozies up your fall like it has ours!

When you try it, don’t forget to leave a star rating and review of the recipe below. This helps more people find our recipes, and we love when you bring us in on your kitchen experiences!

Enjoy!

Creamy Tuscan Vegetable Soup

This soup is perfect for someone who wants cozy comfort food that’s also nourishing! We have meaty white mushrooms, tender ditalini pasta, spinach, and sun-dried tomatoes swimming in a luxuriously creamy umami broth made in your blender with secretly healthy ingredients like chickpeas for plant-based protein and cashews for a rich texture without the dairy!

Course Appetizer, Soup

Cuisine Italian, Italian-American, Vegan, vegetarian

Keyword Tuscan Mushroom Soup, Tuscan Soup, Vegan Tuscan Soup

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 232kcal

Author Brittany Roche

Ingredients

2 Tbsp olive oil
1 medium onion minced
8-10 oz. white mushrooms sliced
6-8 large cloves garlic minced
3 stalks celery small diced
1/2 cup dry white wine or 1/4 cup white wine vinegar + 1/4 cup water
6 cups water
1.5 cup dry pasta We used ditalini.
2 cups spinach destemmed and chopped
1/2 cup julienne sun-dried tomatoes

For the broth:

2 cups hot water
1 (15.5-oz) can chickpeas water + all
1/4 cup cashews or sunflower seeds
1/4 cup vegan bouillon powder
1/4 cup tomato sauce or 2 Tbsp tomato paste
3 Tbsp white miso paste

Instructions

Add all the ingredients for the broth to your high-powered heat-safe blender or food processor. Cover and let this sit while you get the rest of the soup ready.
Heat the olive oil in a large soup pot on medium heat. Saute mushrooms, onion, garlic, and celery for 3-5 minutes until fragrant.
Turn heat to high, add wine and stir. Let cook uncovered for 2-3 minutes.
Add 6 cups of water, cover, and bring to a boil.
Once boiling, add the pasta and let it cook for the lowest number on the time range it says on the box. (We did 8 minutes for this ditalini.)
While pasta is cooking, blend everything in the blender on high for a full 1 minute at least until totally smooth.
When pasta is finished cooking, turn the heat to low and add the contents of your blender, spinach, and sun-dried tomatoes. Stir to combine and cook (uncovered) for 3-5 more minutes.
Serve topped with fresh basil and enjoy!

Nutrition

The post Vegan Tuscan Soup with Mushrooms appeared first on Plant Power Couple.

168极速赛车开奖官网 Vegan Roasted Vegetable Pizza

Brittany Roche — Sat, 03 Aug 2024 14:26:24 +0000

If you’re looking for a roasted vegetable pizza that strikes a good balance between eating your veggies and indulging in comfort food, this is your recipe! This recipe uses fresh herbs and roasted vegetables from the garden seasoned with a simple flavor trick that complements the veggies without overpowering them. Everything is nestled on a real homemade, fluffy dough – no cauliflower crust or whole wheat here!

If you’ve been here for any length of time, you know I’m a fairly picky eater when it comes to my veggies, so when we decided to try a roasted vegetable pizza to close out our Plant-Based Pizza Palooza series, I had some serious doubts.

All the veggie pizza recipes I had found online were some overly healthy version of pizza. Lots of whole wheat crusts and the dreaded cauliflower crust (no hate if you like that, just not my thing – give me the carbs!). I knew I wanted something that was flavorful and fresh but still comforting and familiar.

When I expressed these desires to T, they told me not to worry because they had a few tricks up their sleeve. And boy, did they ever!

Between the fluffy crust that feels like you’re biting into a cloud and the simple yet super effective olive oil + balsamic vinegar veggie marinade, I think this may be my new favorite way to enjoy my veggies!

Out of all the vegan pizza recipes we have on this blog, this is the one I find myself craving over and over again. Follow me, and I’ll help you fall in love with eating your veggies too!

Save this recipe!

Add your email below to to get this recipe and more right in your inbox!

Ingredients for Summer Vegetable Pizza

Here are the simple ingredients we used for this easy roasted vegetable pizza recipe with some suggestions for substitutions as needed.

For the veggie medley:

Garlic – Garlic adds a flavor powerhouse to this pizza. We will roast it with the veggies and chop it up before putting on the pizza!
Shishito peppers – sliced. Feel free to experiment with different peppers like poblanos. Shoshito are our favorite, but jalapenos will work for something spicy. Try green bell pepper for a milder version!
Sweet red peppers – thinly sliced. We used a pepper called “sweet lunchbox red” that we are currently growing in our garden. Feel free to use your favorite non-spicy roasted red peppers here like bell peppers.
Yellow squash – thinly sliced. Feel free to replace as much of this as you’d like with zucchini or eggplant.
Zucchini – thinly sliced. Feel free to replace as much of this as you’d like with yellow squash or sliced eggplant.
Grape tomatoes – halved, cherry tomatoes work too! You can also use either sun-dried tomatoes or thinly sliced large tomatoes.

Feel free to shake up the roasted veggies you use based on your availability. Here are some other ideas:

red onions
artichoke hearts
fresh yellow peppers
mushrooms

For the rest of the pizza:

Pizza dough – We used our homemade pizza dough which is perfectly fluffy and holds up to the veggie toppings quite well! Give yourself some time to make this homemade dough (at least 2 hours). It also freezes so well! If you’re using store-bought pizza dough, I’d choose a frozen dough over refrigerated.
Olive oil – plus extra for brushing the dough
Balsamic vinegar – We will roast our veggies in this for the perfect flavor complement without overpowering their natural veggie goodness!
Pizza sauce – We used a basic store brand pizza sauce for our veggie pizza base
Non-dairy cheese – We used a blend of vegan mozzarella cheese (from Vevan) and vegan parmesan cheese (from Daiya).
Fresh basil – for topping. Red pepper flakes also make a great topping for extra spicy!

How to Make Roasted Veggie Pizza

Making homemade roasted vegetable pizza is easier than you think!

Step 1: Prep

If using an oven, preheat to 400F and slice the vegetables (not the garlic). We used the jar top slicer attachment from Microplane to slice our zucchini and squash super thin and evenly. I can’t recommend it enough, especially for people like me who have a hard time with knife skills!

Step 2: Roast the veggies

Toss the veggies and unchopped garlic cloves in olive oil and balsamic. Roast or air fry vegetables in a single layer on a large baking sheet at 400F for 10-12 minutes. When done, turn the heat to 475F and lightly chop the garlic.

Step 3: Assemble the pizza

Stretch your pizza dough to fit your pizza pan, cast iron pan, or pizza stone. We prefer to stretch the pizza dough rather than use a rolling pin to achieve the best texture!

Brush the dough lightly with olive oil. Top the dough with pizza sauce, leaving room for the crust. Then, top the pizza sauce with the vegan mozzarella followed by the vegetables. And finally, top the pizza with the vegan parmesan.

Step 4: Cook the pizza

Bake your pizza for 15-20 minutes, stopping to rotate the pan once halfway through. It’s ready when the crust is golden and the vegan mozzarella has melted. Keep an eye on it, as all ovens can be slightly different.

Step 5: Finishing touches

Remove and let cool on your cutting board or wire rack for 5 minutes before slicing. Top with chopped basil and enjoy!

How to Make in the Pizzadesso

We recently received a Pizzadesso indoor pizza oven from our friends at Salton, and it totally takes this pizza to the next level!

Here are the instructions for making this pizza in the Pizzadesso:

Slice and toss the veggies and garlic cloves in olive oil and balsamic. Add them to the Pizzadesso air fryer basket and insert it into the Pizzadesso.
Close the door + press the knob in to activate the air fryer setting. Hit the temp button and use the knob to adjust to 400F. Then, hit the time button + use the knob to adjust to 12 min.
Sprinkle a hefty amount of cornmeal on your pizza peel + stretch your pizza dough to fit.
Spread the pizza sauce evenly over the crust, leaving a 1-inch border around the edge. Then, add the vegan mozzarella. Spread the cooked veggies evenly and top with the vegan parmesan.
When the Pizzadesso has preheated, it will beep a couple times & the digital read will switch to “Fill In”. Use the rack handle accessory to safely pull out the rack & transfer the pizza from the peel to the heated stone. Reinsert the rack using the handle, close the door, & the preset countdown will begin.
3 min later, the Pizzadesso will have worked its magic. Let cool 5m! Before serving, top w/ chopped basil. Enjoy!

Veggie Pizza Recipe FAQs

We’ll answer some of the most commonly asked questions about veggie pizza here. If you have another question, please leave it in the comments so we can make this a more complete resource for future readers!

Do you cook vegetables before putting on pizza?

You don’t have to cook vegetables before putting on pizza, but it does help improve the flavor and texture in our opinion!

How do you keep vegetable pizza from getting soggy?

To keep vegetable pizza from getting soggy, you want to be sure you’re using a nice sturdy pizza dough. Brushing the crust with olive oil before adding the sauce and toppings is helpful too. And be careful not to overload your pizza with the veggie toppings!

Can you roast vegetables in a pizza oven?

Yes! We use the air fryer function on our Pizzadesso professional indoor pizza oven to roast the veggies. It worked so well because the Pizzadesso air fryer basket leaves a lot of room for the air to circulate. You don’t even need to shake the basket.

More Veggie Pizza Recipes

If you like this vegan and vegetarian pizza recipe, check out more of our favorites:

I hope this recipe helps you and your family see veggies in a whole new light like it has me! Dare I say, I might just be a veggie pizza person after this!

When you try it, can you do me a favor? Please leave a star rating and review below. This helps more people find our plant-based recipes, and we love hearing about your kitchen adventures!

Roasted Summer Vegetable Pizza

Course Entrees, Lunch, Main Course, Pizza, Vegan Dinner Recipes

Cuisine Italian, Italian-American, Pizza

Keyword roasted vegetable pizza, veg pizza, veggie pizza

Prep Time 20

Cook Time 20

Total Time 40

Servings slices

Calories 268kcal

Author Brittany Roche

Ingredients

16 oz pizza dough
4-5 large cloves garlic
2 shishito peppers sliced
2 small sweet red peppers sliced
1/2 medium squash thinly sliced
1/2 medium zucchini thinly sliced
8-10 grape tomatoes halved
1 Tbsp olive oil plus extra for brushing the dough
1 Tbsp balsamic vinegar
1/3 cup pizza sauce
1/4 cup vegan shredded mozzarella
1/4 cup vegan parmesan
Fresh basil for topping

Instructions

Prep the ingredients:

If using an oven, preheat to 400F and slice the vegetables (not the garlic).

Roast the veggies:

Toss the veggies and unchopped garlic cloves in olive oil and balsamic. Roast or air fry vegetables at 400F for 10-12 minutes. When done, turn the heat to 475F and lightly chop the garlic.

Assemble the pizza:

Stretch your pizza dough to fit your pizza pan, cast iron pan, or pizza stone. Brush the dough lightly with olive oil. Top the dough with pizza sauce, leaving room for the crust. Then, top the pizza sauce with the vegan mozzarella followed by the vegetables. And finally, top the pizza with the vegan parmesan.

Cook the pizza:

Bake your pizza for 15-20 minutes, stopping to rotate the pan once halfway through. It’s ready when the crust is golden and the vegan mozzarella has melted. Keep an eye on it, as all ovens can be slightly different.

Finishing touches:

Remove and let cool on your cutting board or wire rack for 5 minutes before slicing. Top with chopped basil and enjoy!

Notes

You can use any mix of 2-3 cups of fresh vegetables you like! Broccoli, cauliflower, eggplant, mushrooms, and/or onions could be good!

Pizzadesso Instructions

1: Slice and toss the veggies and garlic cloves in olive oil and balsamic. Add them to the Pizzadesso air fryer basket and insert it into the Pizzadesso. Close the door + press the knob in to activate the air fryer setting. Hit the temp button and use the knob to adjust to 400F. Then, hit the time button + use the knob to adjust to 12 min.

2: Sprinkle a hefty amount of cornmeal on your pizza peel + stretch your pizza dough to fit. Spread the pizza sauce evenly over the crust, leaving a 1-inch border around the edge.Then, add the vegan mozzarella. Spread the cooked veggies evenly and top with the vegan parmesan.

3: When the Pizzadesso has preheated, it will beep a couple times & the digital read will switch to “Fill In”. Use the rack handle accessory to safely pull out the rack & transfer the pizza from the peel to the heated stone. Reinsert the rack using the handle, close the door, & the preset countdown will begin. 3 min later, the Pizzadesso will have worked its magic. Let cool 5m! Before serving, top w/ chopped basil. Enjoy!

Nutrition

The post Vegan Roasted Vegetable Pizza appeared first on Plant Power Couple.

168极速赛车开奖官网 Vegan Stuffed Crust Pizza

Brittany Roche — Fri, 02 Aug 2024 00:22:57 +0000

T has been making this vegan stuffed crust pizza for over 4 years, and it takes me back to my cheese-loving teenage days every. single. time. Over the past four years, we’ve picked up the best tips and tricks for crafting the perfect homemade stuffed crust pizza without the dairy, and in this post, we’re sharing them all with you!

I was first introduced to stuffed crust pizza when Pizza Hut came out with it in the 90s. It was a cheese-loving 90s kid’s dream come true!

If you had asked me back then to name my favorite foods, stuffed crust would be at the top of that list. My healthy-eating parents were so annoyed by my brother and I requesting it so often that they started buying a slightly healthier frozen pizza with a stuffed crust to quell our cries. I couldn’t get enough!

So when I went vegan, stuffed crust pizza was at the top of my list of foods to veganize. Luckily, I have the best pizza-making partner who cracked the code on a sensational vegan version.

At this point, I may have eaten more vegan stuffed crust pizza than non-vegan! Almost every pizza we make is stuffed crust, and I LOVE it!

I made this stuffed crust pizza recipe with my (vegetarian) brother one Christmas, and he loved every bite. My mom even snagged herself a slice or two because she couldn’t say no to how good it looked and smelled. It totally brought us back, and I love when a recipe can do that!

If you’re in the same millennial boat of missing your beloved stuffed crust pizza, take my former 90s kid hand so I can walk you through it every step of making your vegan pizza dreams come true.

Save this recipe!

Add your email below to to get this recipe and more right in your inbox!

What You’ll Need

The beauty of this stuffed pizza pie recipe is that it uses very few ingredients!

Pizza dough – We used our fluffy homemade pizza dough which is just perfect for stuffed crust pizza. If making homemade dough, remember to leave at least 2 hours for prep time. Feel free to use your favorite store-bought pizza dough. I’ve made stuffed crust with both refrigerated dough and frozen dough. Either will work, but I prefer the texture of a frozen dough.

Pizza sauce – Use your favorite store-bought or homemade pizza sauce or switch up the sauce on this pizza with your favorite sauces like a vegan white pizza sauce, BBQ sauce, or a pesto sauce! In a pinch, regular old tomato sauce will work too.

Vegan shredded mozzarella – See the section below about choosing a non-dairy cheese for stuffed crust pizza. Our favorite brand to use is Vevan!

Vegan pepperoni – We used Field Roast veggie pepperoni! See the next section for more topping ideas.

Vegan Pizza Toppings Ideas

You can adjust the toppings for this pizza any way you want. You can even stuff the crust with various things!

Here are some topping ideas (vegan meats and beyond!):

Vegan Sausage – We like dicing up the Gardein sausage patties. You can also use our walnut sausage recipe!
All the veggies! Mushrooms, green peppers, red onion, roasted red pepper, zucchini, squash, etc.
Vegan Ham – We love to use leftover seitan ham after the holidays for pizza!
Italian seitan sausages – These are almost like a homemade vegan pepperoni!
Olives – kalamata olives and black olives are my favorites for pizza!

Choosing a Non-Dairy Cheese for Stuffed Crust Pizza

We always recommend using store-bought vegan cheese for this stuffed crust recipe. The great thing about stuffed crust is that the cheese gets really hot inside the crust which produces a lovely melt with almost any non-dairy cheese.

However, there are definitely cheeses that are better than others. You want something that melts well but won’t get too absorbed into the crust. Some of this can be trial and error.

Here are the cheeses we love to use for stuffed crust pizza:

Vevan – This is our favorite! It produces a thick, melty glob of cheese in every bite of the crust.
Daiya – I know Daiya gets a bad rap because it’s been around forever, but this is the stretchiest pizza cheese we’ve found! I dig their new oat milk base. It provides an awesome cheese pull for this stuffed crust pizza. We find this brand available at most grocery stores.
Violife – Violife needs a high temp to melt, so it works great in a stuffed crust. However, unless you are using a high-heat pizza oven (like the Pizzadesso), I would not use Violife to top your pizza since regular ovens don’t get hot enough to melt it as well as I’d like!

If you’re looking for a homemade cheese for stuffed crust pizza, check out our vegan mozzarella sauce recipe. We haven’t tried this, but if you’re going to I would refrigerate the cheese overnight to thicken and pipe it onto the outer edges.

Learn How to Make Vegan Stuffed Crust Pizza

It’s easier than you think. Let us guide you along the way!

Step 1: Prep

Preheat the oven to 475F and stretch your pizza dough to fit your pizza pan, cast iron pan, or pizza stone. We prefer to stretch the dough rather than use a rolling pin because it provides a better texture.

Finely slice (julienne) 1/4 of the vegan pepperoni

Step 2: Stuff the crust (tutorial)

Line the edge of the dough with half the vegan cheese and the sliced vegan pepperoni. Fold the outer crust over the cheese and pepperoni, sealing the dough with your fingers.

Making sure the dough is fully sealed is going to be key for keeping the crust closed while it cooks. Get your fingers in there and really press down to make sure it stays closed.

Step 3: Assemble the pizza toppings

Top the dough with pizza sauce, avoiding the stuffed crust. Then, top the pizza sauce with half the vegan pepperoni followed by the remaining vegan mozzarella. And finally, top the pizza with the remaining pepperoni.

Step 4: Bake the pizza

Bake your vegan stuffed crust pizza for 15-20 minutes, stopping to rotate the pan once halfway through. It’s ready when the crust is golden brown and the vegan mozzarella has melted.

Step 4: Finishing touches

Remove and let cool on your cutting board or wire rack for 10 minutes before slicing. Enjoy!

How to Make in the Pizzadesso

We recently received a Pizzadesso indoor pizza oven from our friends at Salton, and it totally takes this pizza to the next level!

Here are the instructions for making this pizza in the Pizzadesso:

Turn on your Pizzadesso and hit the Wood Fire setting. Then, push in the knob to start preheating.
Slice (julienne) 1/4 of the vegan pepperoni.
Sprinkle a hefty amount of cornmeal on your pizza peel + stretch your pizza dough to fit.
Line the edges of your pizza with half the vegan cheese and the sliced vegan pepperoni.
Work your way around the pizza, folding the outer crust over the cheese and pepperoni, sealing the dough with your fingers.
Top the dough with pizza sauce, avoiding the stuffed crust.Then, top the pizza sauce with half the vegan pepperoni followed by the remaining vegan mozzarella. And finally, top the pizza with the remaining pepperoni.
When the Pizzadesso has preheated, it will beep a couple times & the digital read will switch to “Fill In”. Use the rack handle accessory to safely pull out the rack & transfer the pizza from the peel to the heated stone. Reinsert the rack using the handle, close the door, & the preset countdown will begin.
3 min later, the Pizzadesso will have worked its magic. Let cool 5 min before slicing & enjoy!

More Easy Vegan Pizzas

You can turn any pizza into a stuffed pizza crust to take it to the next level! T even does half stuffed crust sometimes because they are not a huge fan of stuffed crust, but I am!

Here are some other vegan recipes for pizza you can try:

Save this recipe!

Add your email below to to get this recipe and more right in your inbox!

I hope this recipe helps you recapture some of that stuffed crust magic you loved before going vegan! It would be perfect to try for your next pizza night.

When you make it, would you mind leaving a star rating and review below? It helps the interweb gods show our recipes to more people!

Plus, we just love celebrating your kitchen wins with you!

Vegan Stuffed Crust Pizza

Course Entrees, Main Course, Pizza, Vegan Dinner Recipes

Cuisine Italian-American, Pizza

Keyword vegan stuffed crust pizza

Prep Time 15

Cook Time 20

Total Time 35

Servings slices

Calories 318kcal

Author Brittany Roche

Ingredients

16 oz pizza dough
3/4 cup pizza sauce heaping
2 cups vegan shredded mozzarella divided
5 oz. vegan pepperoni* divided (We used Field Roast)

Instructions

Prep the ingredients.

Preheat the oven to 475F and stretch your pizza dough to fit your pizza pan, cast iron pan, or pizza stone. Finely slice (julienne) 1/4 of the vegan pepperoni

Stuff the pizza crust.

Line the edges of your pizza with half the vegan cheese and the sliced vegan pepperoni. Fold the outer crust over the cheese and pepperoni, sealing the dough with your fingers.

Assemble the pizza.

Top the dough with pizza sauce, avoiding the stuffed crust. Then, top the pizza sauce with half the vegan pepperoni followed by the remaining vegan mozzarella. And finally, top the pizza with the remaining pepperoni.

Cook the pizza.

Bake your vegan stuffed crust pizza for 15-20 minutes, stopping to rotate the pan once halfway through. It’s ready when the crust is golden and the vegan mozzarella has melted.

Finishing touches

Remove and let cool on your cutting board or wire rack for 10 minutes before slicing. Enjoy!

Notes

* We used 1 bag of Field Roast vegan pepperoni

Pizzadesso Instructions

Turn on your Pizzadesso and hit the Wood Fire setting. Then, push in the knob to start preheating.
Slice (julienne) 1/4 of the vegan pepperoni.
Sprinkle a hefty amount of cornmeal on your pizza peel + stretch your pizza dough to fit.
Line the edges of your pizza with half the vegan cheese and the sliced vegan pepperoni.
Work your way around the pizza, folding the outer crust over the cheese and pepperoni, sealing the dough with your fingers.
Top the dough with pizza sauce, avoiding the stuffed crust.Then, top the pizza sauce with half the vegan pepperoni followed by the remaining vegan mozzarella. And finally, top the pizza with the remaining pepperoni.
When the Pizzadesso has preheated, it will beep a couple times & the digital read will switch to “Fill In”. Use the rack handle accessory to safely pull out the rack & transfer the pizza from the peel to the heated stone. Reinsert the rack using the handle, close the door, & the preset countdown will begin.
3 min later, the Pizzadesso will have worked its magic. Let cool 5 min before slicing & enjoy!

Nutrition

The post Vegan Stuffed Crust Pizza appeared first on Plant Power Couple.