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If you’re anything like me, you do NOT like to eat heavy foods in the summer. Even my warm oatmeal with diced apples takes a lighter turn to cold oat milk with fresh berries in the summer. I also like A LOT of salads and wraps and just simple meals.

It’s nice to have an easy recipe so filling and flavorful without it weighing you down in the heat and humidity. These healthy mediterranean hummus veggie wraps are a beautiful combination of my two favorite summer foods.

Packed with crisp lettuce, kalamata olives, red bell pepper, garbanzo beans, and ripe tomatoes, this Mediterranean salad inspired wrap gets an extra boost of protein from a flavorful and light hummus-based dressing as well as an extra dollop of hummus for spreading and holding everything together without using extra olive oil.

This light and healthy lunch (or dinner) option is sure to keep you full and on your feet – if that’s what you want – this summer!

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Why We Love This Healthy Hummus Wrap

• This hummus veggie wrap recipe is an easy, no-cook meal perfect for the hotter days of summer.
• The ingredients can be completely customizable to your individual taste
• It’s a fresh and flavorful whole food option packed with fresh, healthy vegetables
• This Mediterranean wrap is a great recipe for meal prep!

Healthy Mediterranean Hummus Wrap Ingredients

Hummus Wrap Recipe – Substitution Guide

For the Tortilla: I like to use regular old flour tortillas for this, but you can use a whole wheat tortilla or spinach wrap if you like. For a gluten free option, you could use a brown rice tortilla or other gluten-free tortillas. You can also forgo the tortilla entirely and just enjoy this as a healthy salad with fresh veggies.

For the chickpeas: Other protein options perfect for this vegan wrap would be one of our tofu cutlet recipes. I think our Mediterranean Tofu Cutlets, lemon pepper tofu cutlets, or balsamic tomato tofu cutlets would work wonderfully!

For the veggies: Feel free to mix it up a little with some of your favorite summer vegetables to suit your personal preferences. Bell peppers would be nice!

For the balsamic vinegar: I don’t really suggest changing the balsamic for other vinegars. But if you find you don’t have balsamic, I hear a great way to make a substitute is red wine vinegar and maple syrup in a ratio of 4:1, adjust to taste.

How to Make Veggie Wraps

STEP 1 – PREP: First, measure and rehydrate the sun-dried tomatoes in warm or hot water for at least 3-5 minutes. Then, strain them and make sure to reserve the water to use later in the dressing. Chop your lettuce and all the veggies. Drain, rinse, and pat dry the canned chickpeas.

STEP 2 – MAKE THE WRAP FILLING: Add all the filling ingredients in a large mixing bowl and toss until totally combined. In a smaller mixing bowl, combine all the ingredients for the dressing (including that 1 Tbsp reserved sun-dried tomato water) and mix well. Pour the dressing over the vegetable mix and toss to incorporate well.

STEP 3 – ASSEMBLE THE WRAP: Lay your tortilla on a flat surface and spread a thick layer of hummus over the bottom two-thirds of the whole tortilla. Top that with about 1/4 of the vegetable filling in the lower third of the wrap, leaving about a 1/2-inch of bare tortilla at the edge. Sprinkle this filling with the optional vegan feta, and get ready to wrap it!

STEP 4 – WRAP IT UP: Finally, you’ll wrap it all up! I like to do this by first bringing the left and right sides of the tortilla over the filling and towards each other. Then, holding the left and right sides in, bring the bottom of the tortilla up and over the filling, tucking it under slightly. From there, just finish rolling tightly all the way up. 

How to Serve Plant-Based Wraps

Serve this Mediterranean wrap cold for lunch alongside air fryer pita chips or cast iron potato wedges. A side cucumber tomato salad could also be nice. Drizzled with tahini sauce, perhaps? And perhaps some couscous while we’re at it! 

How to Store Leftover Mediterranean Wraps

Leftovers will be at their best for up to 3 days stored in the refrigerator in an airtight container. We recommend storing the filling on its own and wrapping the wraps as needed. We do not recommend freezing these veggie hummus wraps.

More Easy Vegan Lunch Recipes:

• White Bean Tuna Sandwich
• Herbed Cashew Cheese and Strawberry Sandwich
• Vegan Caesar Salad
• Vegan Chickpea Bacon Ranch Wrap

When you make these no-cook Mediterranean Hummus Wraps, let us know! Leave a star rating and review the recipe below, and that will help others find us. 

If you’re on IG, make sure you tag your pictures with @theplantpowercouple so we can cheer you on!

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Vegan Mediterranean Hummus Wrap

This Mediterranean Hummus Wrap is sure to please your palate on those summer days when you do not want to turn on the stove. It’s filled with fresh vegetables like red onions, red peppers, kalamatas, chopped pickles and crisp, refreshing lettuce all pulled together in a creamy hummus dressing and wrapped up in a big flour tortilla. As filling as it is flavorful, this homemade hummus wrap is like holding summer in your hands.

Course Sandwiches

Cuisine Mediterranean

Keyword healthy mediterranean hummus wrap recipe, hummus wrap recipe, mediterranean vegetarian recipes, mediterranean wrap recipes, vegan wrap recipes, veggie hummus wrap

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 4 wraps

Calories 410kcal

Author Brittany Roche

Ingredients

• 4 large flour tortillas We used a sun-dried tomato tortilla.
• Vegan Feta to taste – optional
• Extra hummus for spreading on each wrap approx. 1/4 cup for each

For the Filling:

• 1/4 cup sliced sun-dried tomatoes dehydrated, not from a jar
• 2 cups roughly chopped mixed salad greens
• 1 cup chopped romaine lettuce
• 1/4 cup diced tomatoes
• 1/4 cup diced cucumbers – peeled and seeded
• 1/4 cup chopped kalamata olives
• 1/4 cup shredded carrot
• 1/4 cup roasted red peppers
• 1/4 cup chopped pickles
• 1/4 cup sliced red onion
• 1 15-oz can of chickpeas – strained, drained, and patted dry

For the Dressing:

• 1/4 cup hummus
• 1 Tbsp balsamic vinegar
• 1 Tbsp reserved liquid from sun-dried tomatoes
• 1 Tbsp chopped fresh parsley

Instructions

• PREP: Measure and rehydrate the sun-dried tomatoes in warm or hot water for at least 3-5 minutes. Then, strain them and reserve the water to use in the dressing. Chop the lettuce and all the veggies. Drain, rinse, and pat dry the canned chickpeas.
• MAKE FILLING: Add all the filling ingredients in a large mixing bowl and toss until totally combined. In a small mixing bowl, combine all the ingredients for the dressing (including the 1 Tbsp reserved sun-dried tomato water) and mix well. Pour the dressing over the vegetable mix and toss to incorporate well.
• ASSEMBLE THE WRAP: Lay your tortilla flat on a clean dry surface and spread a thick layer of hummus over the bottom two-thirds of the circle. Top that with about 1/4 of the filling in the bottom third of the tortilla, leaving about a ½-inch of bare tortilla at the edge. Sprinkle this filling with the optional vegan feta, and get ready to wrap it!
• WRAP IT UP: Finally, you’ll wrap it all up! I like to do this by first bringing the left and right sides of the tortilla over the filling and towards each other. Then,  holding the left and right sides in, bring the bottom of the tortilla up and over the filling, tucking it under slightly. From there, just finish rolling tightly all the way up. 
• SERVE/STORE: Cut in half if desired and serve immediately alongside a glass of Spanish rose and your favorite chips, potato wedges, or side salad. Refrigerate leftovers in an airtight container for up to 3 days.

Video

Nutrition

Serving: 1wrap | Calories: 410kcal | Carbohydrates: 61g | Protein: 14g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Sodium: 665mg | Fiber: 9g | Sugar: 7g

Watch our quick vegan hummus wrap Web Story!

The post Healthy Mediterranean Hummus Wraps appeared first on Plant Power Couple.

This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases. Click here to read our full policy about affiliate links. We are also affiliates of Souper Cubes.

A simple combination of fresh ingredients like garbanzo beans, tahini, lemon juice, and olive oil, traditional hummus is one of the most widely popular dishes in the world. Whether served with pita bread as a an appetizer or snack dip or as part of a main meal, fresh hummus is a beloved staple in many diets.

Today we’re going to discuss one of the more elusive elements of this delicious dip. How to store hummus to keep it fresh for a long time.

If you’ve ever made a big batch of homemade hummus or got a great sale on grocery store hummus, I’m sure you’ve found yourself asking “Can I freeze hummus past its expiration date?” or “How long hummus lasts in the fridge?”. Or perhaps the most dreaded question: “How can I tell if my hummus is bad?”. Well don’t worry!

Because we love to make giant batches of all types of hummus and because I am a big-time hummus fan who loves to research random topics, I’ve done the research and leg work for you. And now I’m here to provide you with the information.

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How to Store Hummus in the Fridge

The first thing to consider is the fact that the shelf life of hummus varies from homemade hummus to store-bought hummus.

You also want to consider whether that grocery store hummus is from the refrigerated section or shelf stable at the time of purchase.

Does hummus need to be refrigerated?

Yes, hummus needs to be refrigerated to keep it fresh and safe to eat. Store-bought hummus typically contains perishable ingredients like tahini, olive oil, and garlic that, once opened, should always be kept in the refrigerator.

Even shelf-stable hummus varieties (sealed and unrefrigerated when purchased) should be refrigerated after opening. For homemade hummus, refrigeration is even more essential since it lacks preservatives and can spoil quickly.

How long does homemade hummus last in the fridge?

Homemade hummus or fresh hummus is best for 4-5 days (or even a week), depending on storage conditions, if it’s refrigerated properly in a sealed container. A well-sealed, air-tight container that allows no oxygen, and thus no bacteria or other food odors, is extremely important to keeping hummus fresh. 

How long does store-bought hummus last in the fridge?

Store bought or commercial hummus has a longer shelf life but should always be used by its expiration date. This should last up to 7-10 days (because of preservatives, etc; and all hummus brands differ) after being opened when refrigerated correctly. If the original packaging you purchased it in is not completely resealable, transfer your leftover hummus to an airtight container to be stored properly. 

Shelf-stable hummus is good at room temperature in the pantry until its “best if used by” or expiration date. However, it should be kept out of direct sunlight and heat to help retain its freshness. Don’t forget to refrigerate it properly after opening…where it will be good for 7-10 days.

How to Freeze Hummus

It will delight you to hear that yes! hummus freezes, and will last up to four months, but it’s best if used up by three months after freezing.

Sealed, unopened hummus that requires refrigeration can just be placed in the freezer until you’re ready. Fresh hummus needs a little more care, so you’ll want to follow the proper procedure for freezing hummus to get the best results.

Hummus will expand a little when freezing, so don’t fill your containers to the very top. Leave a little space.

I also like to spread a thin layer of olive oil or lemon juice over the top of the hummus as a barrier against bacteria. Alternatively, you can cover the hummus with a small piece of plastic wrap all the way to the edges before sealing with the airtight cover.

Check out our short how to freeze hummus web story.

Freeze Hummus in Small Portions

You’ll want to freeze hummus in small portions so it both freezes and defrosts more quickly and evenly.

There are few things worse you can do to hummus than defrost a large batch just to refreeze more leftover hummus again. Also, try to use a freezer-safe container to avoid freezer burn for a longer time.

We love to use our Souper Cubes to freeze hummus in portion-size blocks before transferring it to a longer-term, freezer safe, airtight container. The 1/2 cup size is perfect for single servings.

The 1-cup is great for meal prep if you want to use it as a sandwich spread or snack throughout the week. The 2-cup portion size would be ideal for freezing a party-sized batch for easy party snacks.

That way the next we want hummus, we can just grab what we need and leave the rest in the freezer. 

How long does hummus last in the freezer?

Make sure you write the made-on date and the expected expiration date on your hummus when freezing it. After four months, the enzyme in the bean finally begins to break down and will begin to turn rancid. You’ll notice it by the sour smell given off by the hummus. If you’ve ever left beans or aquafaba in the fridge too long, it’s a little more subtle than that odor.

A quick note: “Best if used by” has to do with the freshness and best quality taste of a product, whereas the expiry date has to do with safety of the product having gone bad past a certain date.

How to Defrost Hummus

The trick to getting good hummus from frozen is to allow it to thaw slowly and not to defrost too much hummus at once.

The best way to defrost hummus is to take it from the freezer 24 hours in advance and allow it to defrost slowly in the refrigerator so it’s ready the next day.

You can also place the container of hummus in a larger bowl with lukewarm water to defrost hummus, but the length of time this takes varies.

I like to leave a little trickle of water running to ensure the water in the bowl doesn’t get too cold. Also, make sure that water is trickling into the bowl and not getting into your precious hummus!

You definitely don’t want to have to defrost your hummus in the microwave at the last minute, but in a pinch you can blast it at 75% power for 10-15 second bursts checking and stirring each time.

Any way you decide to defrost hummus, you’ll need to give it a good stir before serving to incorporate the ingredients that separate while frozen.

How to Know if Hummus is Bad

Again, you’ll need to stir before serving to incorporate the ingredients that separate while frozen, but don’t take that separation to mean the hummus is bad hummus. 

Hummus is definitely among the more perishable foods. A good sign of spoilage is mold or severe discoloration. These are a sure sign, and if either of these are noticeably present, throw it away immediately to avoid any chance of severe food poisoning.

But your first indicator is the sour smell. Fresh plain hummus has little to no odor, so if your hummus is giving off a sour smell, it’s a good indication it’s time to toss it. You may not notice the smell or color changes until the hummus begins to defrost.

As I said earlier, if you’ve ever left beans or aquafaba in the fridge too long, you’ll know that smell. An enzyme begins to break down in the main ingredient of beans and turn the hummus rancid.

The hummus will smell sour and maybe turn a slightly different color when it’s gone bad. Flavored hummus may mask the smell, especially garlic. But if you have any doubts, throw it out. If it doesn’t smell sour, but it has even a little sour taste to it, throw it out. 

Tips to Make Your Hummus Last Longer

Avoid leaving hummus out and exposed to the air.

Room temperature conditions and exposure to the air will decrease the freshness. If you’re asking how long can hummus sit out?

That really depends on the temperature and atmosphere conditions. However, a usual gauge for unrefrigerated hummus is 3-4 hours before harmful bacteria begin to form.

Only take out as much as you think you’ll need and leave the rest in the refrigerator.

It’s best to just bring out small batches and add to it as needed. If you are serving hummus at a party, don’t bring out giant tubs of hummus.

Put out smaller portions at a time and keep an eye on it. That way, any unused hummus doesn’t need to be tossed out at the end of the night. (But get rid of any old hummus guests left in the bowl for sure.)

Keep that hummus cold.

A good idea if serving hummus at a party, especially at high temperatures or outdoors, is to place the smaller serving bowl of hummus in a slightly larger bowl with some ice cubes or a frozen layer of ice. 

Try to use clean utensils.

Bacterial growth can form very quickly and air-borne microbes are prevalent. When you reuse an instrument that has been left exposed to the air, even just for a few minutes, you risk the chance of various bacteria being introduced to your hummus.

This will decrease the shelf-life of the hummus. And nobody wants that! Clean utensil = less bacteria introduced = longer lasting hummus = happy hummus eaters.

Homemade Hummus Recipes

• Extra Garlic Hummus
• Spicy Garlic Hummus Recipe
• Dill Pickle Hummus Recipe

Do you have any other questions or any tried and true tips or tricks to keeping hummus fresh? We’d love to hear them! Leave a comment below. 

And if you make any of our homemade hummuses (hummusi?) tag us @theplantpowercouple in your photos on Instagram. We love to cheer you on!

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“T” here, and back when I was teaching at an all-ghouls, errr, I mean all-girls school, a question many students often asked around the beginning of October was “What candy can vegans eat?”

I still think they were really just trying to get a class-time Halloween party out of the situation and this was their way to broach the topic.

But I love Halloween, and I do have a bit of a sweet tooth. I also thought I would take the opportunity to remind them that we can eat anything we want, but we choose to omit certain foods and practices from our lives for vegan alternatives. 

Anyway, one year I gave them a list of non-vegan ingredients and a “research assignment” to earn their party, and together we gathered a list of commonly found vegan halloween candy options.

It turned out it really helped a lot of the students who also had food allergies but didn’t really know what kind of candy was available and safe for them.

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What to Look For

This is a great time to revisit that vegan halloween candy guide. I hope it helps you all decide what sort of treats you want to put in those little tricksters’ bags when they ring your doorbell this hallowed eve!

Common animal-derived ingredients found in candy that vegans avoid are gelatin (made from animal bones), honey and beeswax, eggs and egg whites, confectioner’s glaze, carmine, and all forms of dairy.

Other than the obvious dairy terms, you’re looking for milk fat, whey, casein, lactose, etc.

Before we begin, let’s clarify one thing: Yes, we know candy’s not necessarily healthy, but it’s Halloween and this is a post about candy.

We’re not going to avoid a product just because of corn syrup or non-animal based artificial colors or artificial flavors.

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List of Candy That Is Vegan

Not all vegan treats are labeled vegan.

The following list of vegan halloween candies is by no means the ultimate guide, but it should be a good start for you and hopefully save you enough time for some extra scary movies this spooky season.

Again, any time you are uncertain, you should read the ingredient label for the presence of any animal ingredients.

1. Dum Dum lollipops
2. Ring Pops (But not the gummy kind)
3. Fruit Roll-Ups
4. PushPops
5. Airheads
6. Warheads
7. Sour Patch Kids
8. Swedish Fish* (Some packages contain beeswax. See below for details.)
9. Smarties* (In the United States. See below.)
10. Gushers
11. Charms Blow Pops
12. Charms Pops
13. Fruit by the Foot
14. Nerds
15. Jolly Ranchers
16. Skittles
17. Hubba Bubba Chewing Gum
18. Dots
19. Jujubes and Jujyfruits
20. Chuckles
21. Goldenberg’s Dark Chocolate Peanut Chews
22. Pixy Stix
23. Fun Dip
24. Bottlecaps
25. Twizzlers
26. Cherry Nibs
27. Laffy Taffy fun-size* (NOT the large size, only the “fun size”.)
28. Mary Janes
29. Atomic Fireballs
30. Original Cracker Jack 
31. Chick-O-Stick
32. Pez
33. Original Now and Laters (but NOT the extra “chewy” version. They have egg white in them.)
34. Red Vines licorice
35. Lance Peanut Bar
36. Oreo minis
37. Life Savers hard candies – Original, Wild Cherry, and even the Buttered Rum flavors are vegan. The gummies version is not. These are our favorite hard candy that’s vegan!
38. Brach’s Star Brite Mints
39. Zotz fizzy candies

Vegan Candy FAQ

If you have vegan candy questions, look no further. Here are the answers to over 30 of the most commonly asked questions about vegan-friendly candies – and we’ve included info on what makes them vegan or not vegan!

Are lollipops vegan?

This depends on the brand of lollipop. Generally, a lot of the hard-candy-on-a-stick lollipops are vegan. It’s when you get into things like Tootsie Pops and the fruit and cream Chupa Chup lollipop varieties that you find dairy in the form of milk powder and whey.

However, Charms Blow Pops, made by the Tootsie Roll Company, and good old Dum Dums are vegan. Check ingredients of your favorite if you’re uncertain.

Are Dum Dums vegan? These diminutive delights are ALWAYS a hit and are indeed vegan! Don’t be a dum-dum yourself, and be smart enough to grab more than just a few for later days.

Are Ring Pops vegan? Seriously, who doesn’t love this très fancy edible accessory? And the good news is you can enjoy the hard candy ones all you want because they are indeed vegan! The gummy version of the ring pop contains gelatin however.

Are Smarties vegan?

Okay, follow closely for this one. The Smarties candy found in the United States is vegan and is pretty much just a little sugar tablet. That candy tablet we call Smarties in America is sold under the name Rockets in Canada (where Smarties are candy-covered chocolate pieces that are not vegan). If that’s still confusing for ya, maybe the next answer will help clarify.

Are Rockets Candy vegan?

One more time, because this really can be kind of confusing: Rockets are the Canadian version of the United States’ Smarties. To confuse things further, in the UK, the little sugar tablets are known as Fizzers. Wherever you are and whatever you call them, all the variations are vegan friendly. (*In Canada and Europe, Smarties are little candy coated chocolate pieces similar to M&Ms and not vegan.)

Are Rice Krispies vegan?

Kellogg’s Rice Krispies cereal contains animal-derived D3 from lanolin and is not vegan. Rice Krispy Treats contain gelatin and are not vegan either. 

Are M&Ms vegan?

M&Ms are not vegan. They contain multiple forms of milk products.

Are Jolly Ranchers vegan?

Another sweet treat representing the Hershey Co., Jolly Ranchers and Jolly Rancher lollipops are both vegan-friendly. 

Are Jolly Rancher gummies vegan? Actually, yes! Unlike the Jolly Rancher Chews, the gummies surprisingly do not contain gelatin.

Are Jolly Rancher Chews vegan? In a big shift from their counterparts, Jolly Rancher chews are not vegan. They contain gelatin as one of the ingredients.

Are Junior Mints vegan?

No. You’d think dairy would be the obvious culprit here, but Junior Mints list confectioners glaze as the non-vegan ingredient.

Are Starburst vegan?

In the U.S., Starburst candies contain gelatin. So, in the United States, Starbursts are not vegan. Even the Starburst lollipops contain gelatin! Elsewhere, I would suggest reading the ingredients for gelatin and/or “confectioners glaze”.

Are Starburst jelly beans vegan? Starburst jelly beans are not considered vegan due to the presence of beeswax in the ingredients.

Is Mamba candy vegan?

Okay, so this one is a bit of a real disappointment for me because I used to LOVE these fruity, chewy candies. They were my go-to replacement for Starburst when I first went vegan. But a couple years ago, for some reason, they decided to add gelatin to their ingredients. In short, Mamba candies are no longer suitable for vegans.

Are Welch’s fruit snacks vegan?

Once again, gelatin is the culprit and is what makes Welch’s fruit snacks not vegan.

Are fruit roll ups vegan?

Fruit Roll Ups from Betty Crocker brand are indeed vegan!

Is Fruit by the Foot vegan?

Fruit Roll Ups from Betty Crocker brand are indeed vegan!

Are Gushers vegan?

Closing out the trio of vegan offerings from Betty Crocker are Gushers. Yes, Gushers are also vegan!

Are Pop Rocks vegan?

Pop Rocks contain lactose, otherwise known as milk sugar, and are not vegan.

Are Warheads vegan?

The candy that tests your endurance, Warheads are vegan friendly!

Are Airheads vegan?

A tasty taffy candy ALL the kids love, Airheads contain no animal products and are vegan!

Are Twizzlers vegan?

I love, love, love licorice! And thankfully Twizzlers licorice, produced by the Hershey Co., are vegan. 

Are Cherry Nibs vegan? Twizzlers’ little cousin, also made by Hershey, Cherry Nibs, are also vegan. And for the record, these are in my top five.

Is Black Licorice vegan?

First I need it to be known, I am a HUGE black licorice and black jelly beans fan! Okay, is black licorice vegan? Honestly, it depends on the company so be sure to read ingredients if you are uncertain at all, but the majority of black licorice I’ve seen is suitable for vegans to enjoy.

Are Twix vegan?

Twix are not vegan. The twin chocolate and caramel bars contain multiple forms of dairy.

Are Hot Tamales vegan?

Hot Tamales, as well as Mike and Ike and Good & Plenty, all contain confectioners glaze. Good & Plenty (which used to be one of my favorites) also contains carmine. None of them are vegan friendly.

Are Skittles vegan?

Yes! Skittles, except the “Skittles Gummies”, are vegan! You can continue to “taste the rainbow” guilt-free now that the manufacturers of Skittles stopped using carmine, gelatin, and confectioner’s glaze (read: food-grade shellac) in these tiny orbs of fruity goodness.

Are sour skittles vegan? All flavors of Skittles are considered vegan friendly. However, if they put out a special, limited-time type, check the ingredients.

Are Jujubes vegan?

Jujubes and Jujyfruits are both gelatin-free gummies and are both vegan.

Are Dots vegan?

First, let’s talk about Dot’s gummy candies. This super gummy goodness popular at movie theaters is made without gelatin and is vegan. Careful of lockjaw if you try to eat too many of these at once.

However, some people call those sugar candy dots on paper “Dots.” Those are actually called “Candy Buttons” and most of those contain gelatin and some contain egg whites.

Recap: The gummy candy you would think has gelatin in it is actually vegan, but the little sugary dot of hard candy stuck to paper is almost always not.

Are Sour Patch Kids vegan?

These sour and sweet, kid-shaped candies came out in the mid 1980s when I was just beginning my “more sophisticated palate” in the world of candy. Introduced in the mid-1980s, these kids may almost be 40, but they are still vegan.

Are peanut chews vegan?

Yes! The dark chocolate version of the “Philly born and raised” Goldenberg’s peanut chews is vegan, but they recently introduced a non-vegan milk chocolate version as well. Just make sure you get the ones with the RED and brown wrapper. These are quite possibly my favorite vegan candy, a lot of childhood memories here!

FUN FACT: These delicious molasses-based bites started as a high-protein ration bar for soldiers during World War I and were manufactured right here in Northeast Philadelphia (where we’re from!!) since the EARLY 1900s before moving to Bethlehem, PA, in the early 2000s.

Some non-chocolate peanut bars, like the kind from Old Dominion and Lance Peanut Bar, are also vegan. Others like Munch or Payday contain dairy and are not vegan.

Are Pixy Stix vegan?

Pixy Stix are indeed vegan. This elongated cylinder of sugar is sure to make every child happy and every parent exhausted…send the kids off with three.

Is Fun Dip vegan?

For those who prefer their flavored sugar from a pouch of sugar eaten with a sugar stick, Fun Dip is also vegan.

Are Hi Chews vegan?

Once again gelatin rears its head and makes HiChew candies not vegan.

Are Chuckles vegan?

I love jelly candies and this classic five-flavored sleeve of sugar-coated confections is a vegan jelly-candy lover’s delight. 

Are Nerds vegan?

Yes! They say you are what you eat. And I’m a vegan nerd. A box of these tiny vegan tasties is always appreciated in ANY trick-or-treater’s sack of goodies!

Are Swedish Fish vegan?

Depending on how and where they are manufactured, some packages of Swedish Fish contain beeswax (which is not vegan) instead of or in addition to carnauba wax. I have also read that ALL the miniature bags of Swedish Fish contain beeswax. Apparently, size does matter. Read the package on this one!!!

Is Laffy Taffy vegan?

Yes, the fun-size Laffy Taffy are vegan, but the large ones are not. In another WTF moment caused by size, I’ve just read that the large versions of this candy contain egg white, but the smaller, “fun size” ones do not. Again – and always – read the ingredients.

Vegan Candy Recipes

If you’re looking for some homemade vegan halloween candy recipes, check out our Vegan Candy Recipe Round-Up or head straight to one of the following recipes:

• Vegan Peppermint Patties
• Vegan Chocolate Peanut Butter Cups
• Peanut Butter and Jelly Cups
• 2-Ingredient Vegan Chocolate Bars (coming soon!)

There really is quite a cavalcade of candy available on the market that does not incorporate animal products in their ingredients, so I have not listed ALL of them here. 

But I’m certain you’ll come across a few of your old favorites that you may need to sneak to a safe area before giving them ALL away to little princesses and pirates seeking their loot and booty.

If you enjoyed this vegan candy guide, have any questions, or are wondering why your favorite might be missing from the list, feel free to drop a comment in the section below. Happy Halloween, boos and ghouls!

The post Vegan Candies for Halloween appeared first on Plant Power Couple.

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I will never forget the first time I tried chicken pie. It was on a college trip in London in the late ‘90s when I came out of the British Museum feeling peckish.

I strolled across Russell Square on an extraordinarily temperate January day and came upon a quaint little 18th century pub known as the Queen’s Larder.

Immediately taken with the decor, I settled in for a pint, ordered, and when the dish came out, it. was. glorious.

The publican set a steaming tureen of chicken stew topped with a puff pastry crust. I think I may have almost cried at how beautiful it looked.

You know those dishes that are almost too beautiful to eat? It almost was, but it was so good, I ordered a second. The look on his face when I did… LOL!!!

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Enter: Vegan Pot Pie Casserole

I have made multiple variations of that dish since, but I think this vegan pot pie casserole is the one of which I am most truly proud. That’s probably because it aligns with the ethics I believed I had as a “compassionate, animal lover.”

You are absolutely going to love this vegan pot pie casserole too. It’s SO easy, but it looks like you spent so much time and effort on it that your friends and family will be so appreciative.

Their eyes will widen at the beautiful puff pastry crust as they lean forward to get a better smell from the steaming stew inside. And when they taste it!! They may just thank you for loving them so much to have made this for them.

Vegan Chicken Pot Pie Ingredients

This Vegan Pot PIe Casserole is made with tremendously simple and easily-found ingredients. The full recipe card with measurements can be found at the bottom of this post!

To make vegan pot pie casserole, you’ll need:

Puff Pastry – For the crust. Make sure the brand you’re using is vegan. Traditional puff pastry uses butter, but there are many store-bought puff pastry brands (Pepperidge Farm is probably the most common) that use oil instead of butter. You’ll need 2 large sheets of puff pastry for this vegan pot pie recipe. You will roll each out to be the size of your casserole dish.

Potatoes – Peeled and diced!

Frozen Mixed Veggies – Use whatever mixed veggies you like. We use a frozen blend that includes peas, corn, carrots, and green beans!

Soy Curls – Soy curls are the PERFECT vegan chicken for pot pie! You can sub your favorite vegan chicken but may need to reduce the water a bit, since soy curls come dehydrated. You can usually find soy curls at your local health food store, but we usually just buy them in bulk online. 

Spices – Since there’s such a great flavor in the vegan cream of chicken, we kept it simple with the spices, opting for salt, black pepper, and onion powder!

Vegan Cream of Chicken Soup Notes

The star of this show is our Vegan Cream of Chicken Soup recipe! This will create the thick gravy for our filling. You’ll need to make this at least a few hours in advance, but it’s SUPER simple, requires minimal ingredients (bouillon powder, water, cashews, red lentils), and is 100 million percent worth making.

If you can’t wait for the soup to thicken, you can use the soup out of the blender and reduce the water in this recipe by about 1 cup.

If you need to substitute an ingredient we haven’t mentioned here, let us know in the comments so we can make this a more complete vegan pot pie resource!

How to Make Vegetarian Pot Pie Casserole

You roll out your puff pastry, and throw the bottom crust in the oven to bake. Then, you’ll throw all the filling ingredients in a pot to pre-cook a bit. Finally, assemble everything in the casserole dish and bake until bubbling and beauutiful!

Other Cozy Winter Dinner Ideas:

• Creamy Vegan Chicken Stew
• Vegan Tetrazzini
• Vegan Chicken Rice Casserole (along the same lines, check out this easy Slow-Cooker Vegan Chiken and Rice!)

So, give this vegan pot pie casserole a try and feed it to all your loved ones! When you do, let us know what you think by rating the recipe and leaving a comment below. Or you can tag us in your mouthwatering photos on Instagram. We’re @theplantpowercouple with the “the”.

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Vegan Pot Pie Casserole

This vegan pot pie casserole is a quick and deliciously dairy-free and vegetarian version of the savory chicken pie I fell in love with in London. It’s made with tremendously simple and easily found ingredients like store-bought puff pastry and frozen mixed vegetables. The hardest part of this vegan chicken pot pie recipe is waiting for it to finish cooking!

Course Vegan Dinner Recipes

Cuisine English

Keyword dairy free casserole, dairy free pot pie, vegan casserole, vegan pot pie, vegetarian casserole, vegetarian chicken pot pie

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 6 large slices

Calories 233kcal

Author Terrence Roche

Ingredients

For the crust:

• 2 sheets puff pastry check ingredients to ensure your brand is vegan

For the filling:

• 3.5 cups water
• 2 large potatoes peeled and small-diced
• 3 cups frozen mixed vegetables*
• 2 cups dry soy curls
• 1 full batch Vegan Condensed Cream of Chik’n Soup
• 2 tsp salt
• 1/2 tsp ground black pepper
• 1/2 tsp onion powder

Instructions

• Start your crust: Preheat your oven to 400F and roll out 1 sheet of the thawed pastry for your bottom crust. Lay it in the bottom of a large casserole dish and use a fork to pierce the dough 30-40 times in various places. There’s no pattern to this; you just want to keep the dough from rising to much. Then, place the dish in your oven to bake for 15 minutes.
• Prepare your filling: Add the water and diced potatoes to a large pot. Cover and bring to a boil. When boiling, turn to medium high and continue to cook, covered, another 5 minutes. Add the frozen mixed veg, cover, and bring to a boil once more. Finally, add your dry soy curls, condensed soup, salt, pepper, and onion powder. Stir the mixture, cover, and turn the heat to medium low for 10 minutes to let the soy curls re-hydrate and absorb all the flavors. If you’d like smaller soy curl pieces, use a spatula to cut up some of the larger soy curls once they’re re-hydrated.
• Finishing touches: Carefully pour the filling over the bottom crust in the casserole dish and roll your second pastry sheet to a size slightly smaller than your casserole dish. Carefully lay the pastry on top of the filling, cut three long diagonal slits down the middle to let steam escape, and place the dish back in the oven for another 20 minutes or until the crust is a nice, golden brown. Let cool for 10 minutes upon removal, and as the scents begin to waft through the house, take a moment to revel in the glory of what you’ve just made. Store leftovers in an air-tight container in the fridge for up to a week or the freezer for a month.

Video

Notes

*Puff Pastry Notes: Traditional puff pastry uses butter, but there are many store-bought puff pastry brands (Pepperidge Farm is probably the most common) that use oil instead of butter. 

**Mixed Veg Notes: Use any frozen mixed veg you like! We dig the mixed bags of diced carrots, corn, peas, and green beans from Target.

***Condensed Soup Notes: If you can’t wait for the vegan condensed chicken soup to thicken, you can use the soup out of the blender and reduce the water in this recipe by about 1 cup. For a different vibe, you can sub our vegan cream of mushroom soup in this recipe also!

Nutrition

Serving: 1slice | Calories: 233kcal | Carbohydrates: 39g | Protein: 6g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Sodium: 986mg | Fiber: 7g | Sugar: 4g

Watch our plant-based chicken pie web story here!

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The first time I made this recipe for vegan condensed cream of chicken soup was this past summer. It happened by complete accident as I was initially testing some blender soup recipes (like this one or this one) that could be served cold. 

As soon as I tasted it though, I was shocked how much it tasted like those cans of Campbell’s Cream of Chicken Soups. And, side note: Kinda funny since we just posted T’s veganized version of Campbell’s vegetable soup this past weekend. As it cooled, I noticed it even thickened up exactly like the condensed soups. Food magic!

Immediately, I began dreaming of alllll the cozy soups, stews, and casseroles I could make with this fantastic creation. That is, until I snapped back to the humid, sweaty reality that was my sweltering NE Philly kitchen on the hottest day of the year.

So, I vowed to keep this recipe on the back-burner until using my oven sounded like something more enticing than the torture I knew it would be at that moment. And here, in the throws of December, it seems like a much more appropriate time. I am so happy to share this recipe with you today!

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Ingredients in Vegetarian Cream of Chicken Substitute

To make this magical vegetarian substitute for cream of chicken soup, you’ll need just a few basic ingredients:

• Red lentils – These are the KEY to creating that incredible real deal texture. I know it sounds a little weird, but TRUST.
• Unsalted / unroasted cashews – These add incredible creaminess and fat to our condensed soup. If you have a nut allergy, you can sub sunflower seeds or hulled hemp seeds.
• Vegan chicken-style bouillon powder – We always use our homemade vegan bouillon powder, so I can’t vouch for other brands.
• Sea salt

How to Make This Vegan Condensed Cream of Chicken Soup

It could NOT be easier to make this vegan condensed cream of chicken soup. You’ll start by throwing all five ingredients into a medium sauce pan. Then, bring it to a boil and let it simmer for 10 minutes.

Next up, carefully add the contents of that simmering pot to your Vitamix or other high-powered blender. Blend on high until smooth and luxuriously creamy. It’s basically mandatory to take a taste at this point, both to test and adjust seasonings and also to marvel at the beauuutiful creation you just made!

Because the soup thickens quickly as it cools, I like to immediately pour it into three 8-oz mason jars and put the lids on each right away. Then, I let them cool completely on the counter before transferring them to the fridge. 

When you go to use your jar of vegan condensed cream of chicken soup, it will be super thick and almost gel-like. I know that kinda sounds weird, but if you’ve ever opened one of those Cream of… cans, you know exactly what I mean.

This makes it an ideal 1:1 replacement for condensed cream of chicken soup in any and alllll the recipes! Eeek! I can’t be the only one who gets excited about that, right?!

To learn more about making vegan condensed soups (+ how to freeze them!), check out our Vegan Condensed Soup Guide.

Go forth and veganize ALL THE THINGS!

I have a feeling this vegan condensed cream of chicken soup is going to become your secret weapon for creating the BEST cozy winter food. We’ll have some more recipes coming your way soon that will utilize this stuff. For example: vegan chik’n and rice casserole , vegan hashbrown casserole, and pot pie casserole *SWOON*), but we cannot wait to hear what you do with it too!

Looking for a mushroom version of this soup? Check out our Vegan Condensed Cream of Mushroom Soup recipe or Condensed Cream of Potato Soup Substitute!

Let us know when you make this recipe and what you do with it! Leave a rating and review below or tag us on Instagram! If you’re not hanging out with us over there, we’re @theplantpowercouple with the “the”.  We cannot wait to see what kind of magical deliciousness you will create!

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Vegan Condensed Cream of Chicken Soup

Get ready to veganize all the cozy casseroles of your childhood with this remarkably simple recipe for vegan condensed cream of chicken soup! It's just 5 ingredients, takes 20 minutes, and the taste is amazing.

Course Soups

Cuisine American

Keyword cream of chicken substitute, dairy free cream of chicken soup, non dairy cream of chicken soup, vegan condensed cream of chicken soup, vegan cream of chicken, vegan cream of chicken soup, vegan cream of soup, vegan substitute for cream of chicken soup, vegetarian substitute for cream of chicken soup

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 3 (8-oz) mason jars

Calories 204kcal

Author Brittany Roche

Equipment

• unroasted unsalted cashews
• Red Lentils

Ingredients

• 2.5 cups water
• 1/2 cup dry red lentils
• 1/3 cup raw cashews
• 3 Tbsp veggie bouillon powder
• 1/2 tsp sea salt

Instructions

• SIMMER: Add all the ingredients to a medium sauce pan and stir. Turn the heat to high, cover the pot, and bring the mixture to a boil. When the mixture begins boiling, turn the heat to low and let simmer (covered) for about 10 minutes.
• BLEND: Pour the mixture into your Vitamix or another high-powered blender and blend until smooth and creamy, stopping to scrape the sides as needed.
• To store: Immediately pour the mixture into three 8-oz mason jars and cover with the canning lids. Let them cool on the counter completely. When cooled, gently press down on the center of your canning lid (it should seal when you do this if it hasn’t already) and place in the fridge for future use in all your cozy soups, stews, and casseroles!

Video

Notes

• Accurate measurements are key to the best final texture in this recipe! If your soup looks too liquidy after blending, feel free to blend in 1-2 more Tbsp of cashews to thicken it up!
• It's also important to use a saucepan that holds at least double the volume. This is especially vital if you're doubling the recipe!
• Make sure you bring the ingredients to a full rolling boil on the stove before turning the heat to low and simmering. Keep a very close eye on it when it starts to bubble. From here, it will bubble up to the top fast and can bubble over if you're not watching it. When you see it start to do this, it's time to turn down the heat (but not before!).

Nutrition

Serving: 1(8-oz) jar | Calories: 204kcal | Carbohydrates: 26g | Protein: 11g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 5g | Sodium: 715mg | Fiber: 4g | Sugar: 1g

Watch our Dairy Free Cream of Chicken Substitute web story here!

The post Vegan Condensed Cream of Chicken Soup appeared first on Plant Power Couple.

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I just recently heard of dill pickle hummus and ever since have been very intrigued by the idea. My first thought was “How have I not done this before?”

I mean, I am a huge dill pickle fan, and I love plain hummus. They are two of my favorite things. I love dipping pickles in hummus. I love spreading hummus on pickles.

Love them on their own or served together, so why NOT combine them into one fabulous and fresh plant-based tasty dip?!

Well, we finally got to put the 2 together, and I must say the result is spectacular! The tangy, zesty dill flavor of the pickles permeating through the creamy hummus is a flavor combination you never knew you needed.

I’ve even got several members of my family hooked on it already, even the non pickle lovers! And that’s kind of a really big dill! (Haha! Get it?!)

But seriously, they absolutely loved it and could not get enough! I really think you’re going to love it too!

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Why We Love Dill Hummus

• It’s a pickle-lover’s delight! If you love pickles, you HAVE to try this homemade dill pickle hummus recipe. The pickle flavor is strong with zingy garlic notes in every bite!
• It’s an easy and cheap plant-based party snack EVERYONE can agree on! Vegan or not, who DOESN’T love hummus?! It’s fantastic far a backyard BBQ or easy appetizer option for parties. Serve it on a platter with veggies and pita chips.
• It makes a fantastic meal prep option. Store it in the fridge for the week or freeze a couple batches for later! This is also a great sandwich spread or dressing for bowls and salads!
• It requires zero actual cooking. No need to turn on a stove or an oven for this one, folks. Just blend and eat! Perfect for those summer days you don’t want to cook.

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What You’ll Need

You’ll need 11 plant-based pantry staples to make this incredibly dilly pickle hummus.

The Basics

Tahini – Tahini is a vital ingredient in traditional hummus recipes. In fact, the earliest recorded mention of hummus originates from a 13th century Egyptian piece of writing which refers to “hummus b’tahini” or “chickpeas in tahini”! (You can often find tahini in the “International Foods” aisle or near the nut butter section of your local supermarket.)

Chickpeas – We simply used canned chickpeas that are drained and rinsed well for best results!

Extra virgin olive oil – Get the good stuff here! A good olive oil really makes a difference in dishes like this for both taste and texture.

Ice cubes – This adds a nice fluffy texture to your hummus without extra added oil (that is T’s personal hummus tip!)

For Flavor

Chopped dill pickles – Use any pickles you like, including homemade refrigerator pickles! 

Pickle juice – That’s the pickle brine or liquid from the jar!

Cloves of fresh garlic – This adds to the zing and zip!

Fresh dill – I prefer to use fresh dill when possible and try to keep a plant thriving throughout the year as best I can. If you don’t have access to fresh dill, you can use freeze-dried or dried dill. Freeze dried dill can be used in equal ratio to fresh. If you are using dry dill, the ratio is 1 Tbsp of fresh dill to 1 tsp dry.

SPICES – ground black pepper, ground cumin, salt

Substitution Options

For the tahini: I don’t recommend subbing this out because it’s traditional. But if you’re allergic or can’t access tahini, maybe sunflower seed butter or almond butter (something somewhat nutty but unsweetened and neutral tasting…ie – peanut butter wouldn’t work).

For the pickle juice: If you want a more subtle pickle flavor, you can sub some or all of the cold pickle juice for water and / or lemon juice. If you’re removing the pickle juice entirely, I’d suggest using half water and half lemon juice.

For the olive oil: I don’t recommend cutting olive oil from hummus, but you could get away with avocado oil or sunflower oil…something with a rich flavor and high quality. For oil free, you could play around with using avocado and a little water. We have not tried this ourselves though.

For the garlic: You can sub minced garlic from a jar for fresh garlic. I’d go with 1 Tbsp per garlic clove you’re replacing.

For the spices: Play with the spices all you want! Add cayenne or crushed red pepper for a little spicy or onion powder for a savory undertone.

For the ice cubes: You can sub more oil for the ice cubes or just cold water, but it won’t be as creamy a final result.

For the chickpeas: Variations of this dip can be made with white beans or cooked red lentils, but different beans have different amounts of liquid in them, so be forewarned you may need to adjust some of the other ingredient amounts to find the right texture.

How to Make Fresh Pickle Hummus

1. We’ll start by adding the first 9 ingredients to a food processor (That’s everything EXCEPT the ice cubes and chickpeas.) and process until smooth.
2. Add in the chickpeas + ice cubes and puree for 5-7 minutes, or until smooth, stopping to scrape the sides down as needed. It’s important to do at least 5 minutes to make sure the oil fully emulsifies resulting in the creamiest texture. 
3. If the hummus seems too thick, feel free to add in an extra tablespoon of pickle juice or water, or olive oil to get the food processor moving.

How to Serve Homemade Dill Hummus

Serve this dill pickle hummus cold fresh out of the blender, or let it chill in the fridge overnight to give extra time for the flavors to really mingle and the texture to thicken slightly. Serve it as a spread on wraps and sandwiches or set up a hummus dip platter!

Dill Pickle Hummus + Wine Pairing Recipe

A dry German riesling is the perfect match for this dill pickle hummus! It’s light, acidic, and fruity. I love how the fruity flavor balances out the acidity and saltiness! 

How to Store Fresh Hummus

This recipe makes 1-2 large party servings of dill pickle hummus — enough to feed a party with leftovers! We like to make homemade hummus recipe in big batches because it’s easier to blend in a large food processor and it stores incredibly well. Here are our best tips for storing leftover hummus:

IN THE FRIDGE: Leftover hummus is at its best up to 5 days (possibly 7 days depending on your refrigerator) when stored properly in an airtight container in the fridge.

IN THE FREEZER: Fresh hummus will keep in the freezer for 3-4 months when stored properly. We like to freeze hummus in our Souper Cubes silicone trays for easy portioning and defrosting.

We like to use the 1/2 cup Souper Cube to create single-serving portions. You can also use the 1 or 2-cup Souper Cubes tray to freeze a family or party-sized portion.

Defrost hummus in the fridge for about 24 hours for best results, or on the counter (covered to avoid contact with air) for 8-12 hours depending on room temperature conditions.

Want to learn more about how to store fresh hummus and how long it lasts? Check out our Hummus Storage Guide.

I hope you fall every bit in love with this dill pickle hummus recipe as I did. If you make this, let us know. Rate the recipe and leave a comment below. Tag @theplantpowercouple in your photos on Instagram, so we can cheer you on!

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Dill Pickle Hummus

This creamy dill pickle hummus is a wonderfully tangy take on classic hummus. It has a big pickle flavor and that smooth texture you love and expect from hummus. Make it quickly and easily right in your food processor for the perfect no-cook dip, sandwich spread, or sauce for wraps and bowls. A delightful blend of garbanzo beans, tahini, extra-virgin olive oil, pickle brine, chopped pickles, and fresh dill, this dill pickle hummus may be your new favorite hummus flavor.

Course Snacks

Cuisine American

Keyword best hummus recipe, dill hummus recipe, dill pickle appetizer recipes, dill pickle dip recipe, dill pickle hummus recipe

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 3 cups hummus

Calories 200kcal

Author Brittany Roche

Ingredients

• 1/2 cup chopped dill pickles
• 1/3 cup chilled pickle juice
• 1/4 cup tahini
• 1/4 cup extra virgin olive oil
• 3 – 4 large cloves garlic
• 1 – 2 tsp sea salt
• 1 – 2 tsp fresh dill packed
• 1/2 tsp ground black pepper
• 1/4 tsp ground cumin
• 4 small ice cubes or 2 large
• 2 15-oz cans chickpeas, drained, rinsed, and patted dry

Instructions

• BLEND THE TAHINI MIX: Add the first 9 ingredients to a food processor (That’s everything EXCEPT the ice cubes and chickpeas.) and process until smooth.
• FINISH THE HUMMUS: Add in the chickpeas + ice cubes and puree for 5-7 minutes, or until smooth, stopping to scrape the sides down as needed.  It’s important to do at least 5 minutes to get the creamiest texture. 
• ADJUST AS NEEDED: If the hummus seems too thick, feel free to add in an extra tablespoon or two of water to get the food processor moving. Taste and adjust seasonings as needed
• SERVE: Serve dill pickle hummus in a big bowl topped with pickle slices, fresh dill, crushed red pepper flakes, or freshly ground black pepper! Enjoy it as a sandwich spread, on wraps, as the perfect afternoon snack or party appetizer.
• STORE: Store leftover hummus in a well-sealed, airtight container in the fridge for 5-7 days or the freezer for up to 12 weeks. We like to freeze this hummus in our 1 or 2 cup Souper Cubes silicone trays for easy portioning and defrosting!  If you want to learn more about how to store fresh hummus and how long it lasts, check out our Hummus Storage Guide.

Video

Nutrition

Serving: 1/2 cup | Calories: 200kcal | Carbohydrates: 13g | Protein: 4g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 1068mg | Fiber: 3g | Sugar: 4g

Watch our quick pickle hummus web story!

The post Dill Pickle Hummus appeared first on Plant Power Couple.

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.

Every year I grow a plethora of fresh cucumbers in my tiny city garden just so I can keep the refrigerator stocked with these simple refrigerator pickles well into the fall. If you’ve ever had fresh, homemade cucumber pickles, you know just how tasty and addictive they can be. 

And now you’re about to find out just how easy they are to make. With just a little time and the simplest of ingredients, before you know it you’ll be enjoying your own homemade pickles as often as you like!

I do have another quick pickles recipe with a hot brine for larger pickle spears and halves, but that requires a little more time and the stove, and sometimes during the hotter summer months, I don’t want to deal with the heat of standing over the stove in our tiny city kitchen. 

Plus, this homemade brine is SO easy to make, it’s become our go-to simple recipe around here for pickling all types of cucumbers and loads of other fresh vegetables from the garden.

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Why We Love Easy Refrigerator Pickles

• It’s a pickle-lover’s delight! With this quick and easy recipe and only a little effort, you can have homemade pickles and pickled vegetables in the fridge all the time!
• It’s a great way to use up cucumbers (or other vegetables) growing in your garden (or going in the fridge)
• They’re great with, well, everything or just by themselves as a light snack
• It’s an easier no-cook way to make pickles for when you want them without having to deal with the heat of the stove.

Fridge Pickles – Ingredients

• Cucumbers – There are specific “pickling cucumbers.” Some will say these are the best and only option for making pickles. However, I’ve used all sorts of sliced cucumbers with this recipe and they all turn out good!
• Apple Cider Vinegar
• Distilled white vinegar
• Hot water
• Jalapeno – Omit these for less spicy pickles.
• Garlic cloves
• All-spice berries
• White Sugar
• Dill – I prefer to use fresh dill sprigs when I can and try to keep a plant thriving throughout the year as best I can. If you don’t have access to fresh dill, you can use freeze-dried or dried dill. Freeze dried dill can be used in equal ratio to fresh. If you are using dry dill, the ratio is 1 Tbsp of fresh dill to 1 tsp dry.
• Dehydrated minced onion
• Red pepper flakes
• Fennel seed
• Black pepper

Substitution Options for No Cook Pickles

If you don’t have or can’t tolerate one of the ingredients in this recipe, here are our best substitution tips. Remember though, substituting any of the listed ingredients may lead to a difference in the final product. Let us know in the comments if you try any subs and how they work out for you!

FOR THE VEGGIES:

For the cucumbers: Truly any standard cucumbers will do, but if you can get pickling-specific cukes (like Boston pickling or Kirby cucumbers or English cucumbers), do so. Either way, you’re looking for smaller, even cucumbers with minimal seed for best results. You can also use this simple brine recipe to quick-pickle just about any vegetable, but be sure to use good, fresh vegetables for pickling. I sometimes like to blanch things like whole green beans or large carrot slices then shock them in an ice-bath to help boost their color before pouring the brine over.

For the jalapeno: If you’re looking for less spicy pickles, you can omit the jalapeno and maybe use some bell peppers. Or, have you ever heard of a Coolapeno? I accidentally grew them last year, and they’re just like jalapenos without the heat. Now if you’re interested in spicier, hot pickles, I’d recommend slicing up a habanero or any hot chili pepper of your choice (like a cayenne or tabasco) and adding it to the brine.

FOR THE BRINE:

For the vinegars: I like to use a combination of apple cider vinegar and white vinegar to give these pickles a deep flavor with a crisp, clean taste to them as well. You can feel free to play around with the amounts of each type of vinegar. You can also give the pickles a slightly sweeter flavor without adding more sugar by using rice vinegar or white wine vinegar for slightly sweet pickles. The only vinegars I tend to stay away from for these are aged red wine vinegar or balsamic vinegar.

For the dill: Dill is almost synonymous with pickles, but you can use almost any herb in pickling brine. Stemmy herbs like rosemary, thyme, oregano hold up great while leafier herbs, like parsley or cilantro, tend to break down faster.

For the fresh garlic: You can use jarred minced garlic if that’s what you usually keep on hand. I like to use about 1 Tbsp of minced garlic per clove required in the recipe.

For the spices: Feel free to play around with the variety of spices you use in your pickling brine. You know what you like! You can try whole peppercorns or coriander seeds instead of ground pepper. Whole mustard seeds and celery seed or celery salt or kosher salt are also common ingredients you might like to try next time. 

How to Make Crunchy Pickles (No-Cook)

1. Prepare: Get a clean 32 oz glass container with a sealable lid. (Though I have had enough cumbers at times to make up to a gallon jar of pickles!)
2. First layer: Slice your cucumbers and jalapeno into 1/4 inch slices and place half of the cucumber slices and peppers in the jar.
3. Second Layer: Mince your garlic cloves, and crush the all-spice berries and fennel seed under your knife to help release the oils. Add these and all the rest of your spices to the jar.
4. Third Layer: Cover with the remaining cucumbers and jalapenos.
5. Add the liquid: Pour in your vinegars and hot water carefully until everything is covered completely.
6. Shake it up: Put the lid on the jar and give it a good shake.
7. Refrigerate: Place the pickles-to-be in your refrigerator and allow to steep for at least two hours. (I prefer overnight. They are so good the next day!)

How to Serve Classic Dill Pickles

Vegan Burgers – These are the perfect pairing for any plant-based patty, like our Broccoli Quinoa Burgers or Homemade Vegan Burgers!

Chopped up into salads – Better than regular cucumbers, these homemade dill pickles add a zesty addition to any salad!

Falafel bowls/On a hummus platter with pita chips – An integral part of any platter or bowl with falafel and hummus.

Make dill pickle hummus – Dill pickle hummus is a dill-lightful take on the traditional favorite. You’re going to love this one.

Vegan Sloppy Joes – These refrigerator pickles are the ideal side for the sloppiest of joes

SandwichesWraps – What sandwich or wrap is complete without chips and pickles? We like adding these pickles to our Mediterranean Hummus Wraps + Vegan Toona Sandwich!

How Long Do Refrigerator Pickles Last?

Refrigerator pickles will last about 4-6 weeks when refrigerated properly in an airtight container. (Good luck getting them to last that long. We can go through a jar a week here!)

We do not recommend freezing refrigerator pickles. Most definitely not.

More Recipes for Cucumber Season

• Vegan Buttermilk Ranch Dip – The perfect cucumber dip!
• Cucumber Tomato Salad
• Buffalo Ranch Pickles
• Spicy Maple Bourbon Pickles

When you make these no-cook, refrigerator pickles, let us know! Leave a star rating and review the recipe below, and that will help other pickle-loving people find us. If you’re on IG, make sure you tag your pickles with @theplantpowercouple so we can cheer you on!

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Easy No Cook Refrigerator Pickles

These no-cook refrigerator dill pickles are quick to make and an easy way to have homemade pickles in your fridge all the time.  Plus, you don't need any special equipment! All you need is some cucumbers, equal parts water and vinegar mixture, some spices and mason jars – or any large glass jars with a sealable lid. And voila: you've made your own pickles!

Course Summer

Keyword crunchy pickles, fridge pickles, homemade dill pickles, no cook refrigerator pickles, pickled cucumber slices, pickled cucumbers

Prep Time 10 minutes minutes

Additional Time 1 day day

Total Time 1 day day 10 minutes minutes

Calories 24kcal

Author Terrence Roche

Ingredients

FOR THE VEGGIES:

• 1 lb cucumbers – sliced about 1/4 inch thick
• 1 jalapeno – sliced about 1/4 inch thick omit for less spicy pickles

FOR THE BRINE:

• 4-5 garlic cloves – minced
• 5 all-spice berries – crushed under a knife
• 2 tsp sugar
• 1 tsp dill*
• 1/2 tsp dehydrated minced onion
• 1/4 tsp red pepper flakes
• 1/4 tsp fennel seed
• 1/8 tsp black pepper
• 1 cup hot water
• 1/2 cup apple cider vinegar
• 1/2 cup distilled white vinegar

Instructions

• PREP: Get a clean 32 oz glass container with a sealable lid. Slice your cucumbers and jalapeno into 1/4 inch slices and place half of them in the jar.
• LAYER: Mince your garlic cloves, and crush the all-spice berries and fennel seed under your knife to help release the oils. Add these and all the rest of your spices to the jar. Cover with the remaining cucumbers and jalapenos.
• FINISH THE BRINE: Pour in the hot water and vinegars carefully until everything is covered completely. Then, put the lid on the jar and give it a good shake.
• STEEP: Place the pickles-to-be in your refrigerator and allow to steep for at least two hours. (I prefer overnight.)

Video

Notes

 *I like to use fresh or the freeze-dried dill from Green Gardens.

TO MAKE IT LESS SPICY: Cut jalapeno and/or red pepper flakes.

Nutrition

Serving: 1g | Calories: 24kcal | Carbohydrates: 5g | Protein: 1g | Sodium: 3mg | Fiber: 1g | Sugar: 3g

Click here to watch our Quick Overnight Pickle Recipe Web Story.

The post Easy No Cook Refrigerator Pickles appeared first on Plant Power Couple.

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!

Sloppy Joes ALWAYS remind me of the movie It Takes Two. The one where one of the Olsen twins (undercover, of course) bites into a sloppy joe at summer camp and calls it the “big gooey messy burger” – remember that?!

Anyway, that’s my only memory of a sloppy joe because, well, I had never had one! That is, until T brought these vegan sloppy joes into my life. And I gotta say – I am a MAJOR fan of the “big gooey messy burger”!

And although I don’t know what the original sloppy joe tastes like, we have shared this meatless recipe with plenty of people who eat classic Sloppy Joes regularly. It got stellar reviews from every one of them, so apparently T is really onto something here.

I think you’re going to like these, so let’s get on with the recipe!

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What’s in Vegetarian Sloppy Joes?

There are a couple components to these vegan sloppy joes: the tomato blend mix which will act as our sloppy joe sauce, the veggies and meatless crumbles, and the roll we serve it all on!

For the tomato blend, you’ll need:

• Canned diced tomatoes
• Ketchup – Use something high quality because this will determine a lot of the flavor in your sauce! We love the agave-sweetened ketchup from Organicville because it has just the right amount of sweetness and packs a big tomato flavor.
• Vegan Worcestershire sauce – We like Wizard’s (it’s also gluten-free)!
• Gravy Master – Yep, it’s vegan! This will add a beefy flavor.
• Chili powder
• Soy sauce – or tamari, Bragg’s Liquid Aminos, or coconut aminos
• Garlic powder
• Cayenne pepper
• Salt

For the veggies and meat crumbles, you’ll need:

• Vegetable oil – For sautéing. If you don’t use oil, you can saute in water or veg broth.
• White or yellow onion – diced
• Green pepper – diced
• Textured Vegetable Protein – Dry TVP can come in many forms – like strips, chunks, or crumbles. Get the crumbles for this recipe. This is what we’ll use as our meatless meat base! We like the brand Bob’s Red Mill or Anthony’s Goods. Both can be found on Amazon, and Bob’s can be found in many grocery stores in the US.
• Jalapeno peppers – finely minced
• Fresh garlic – minced
• Hot water

How to Serve Meatless Sloppy Joe Sandwiches

Serve the vegan sloppy joe filling on a hamburger bun topped with pickle slices with a side of potato wedges, BBQ chips, or a salad with vegan ranch for a great kid-friendly dinner!

They’d be the perfect plant-based dinner or lunch for a picnic, family cookout, or just a meal on the porch.

How to Store Leftover TVP Sloppy Joes

This recipe makes a ton, so it’s likely you’ll have leftovers unless you’re feeding a small army. Here are our best tips for storing the leftovers.

FRIDGE: Store leftover sloppy joe filling in an air-tight container in the fridge for 5-7 days.

FREEZER: Store leftover sloppy joe filling in a freezer-safe container or bag for up to 2 months. We like freezing the leftover filling in our 1/2 cup Souper Cubes for easy portioning. Each ½ cup cube is 1 hefty serving, so it’s perfect for just popping out exactly what you need instead of having to defrost a giant block. Let the filling cool completely before freezing.

More TVP Recipes:

• Hearty TVP Chili
• TVP Meatballs
• TVP Burger
• Vegan Teriyaki Burgers

When you make these tasty TVP sloppy joes, let us know!

We’d love it if you’d leave a rating and review on the recipe below. It helps more people find our recipes!

We hope you and your family enjoy this recipe as much as we have.

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Vegan Sloppy Joes

If you’re looking for a fun, hearty, and meatless recipe for dinner tonight, you’ve landed on the right page. We LOVE these Vegan Sloppy Joes served on a big fluffy roll with oven-baked potato wedges or BBQ chips. The mix 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.

Course Vegan Dinner Recipes

Cuisine American

Keyword healthy sloppy joes, meatless sloppy joes, sloppy joe alternatives, tvp recipes, tvp sloppy joes, vegan sloppy joe sauce, vegan sloppy joes, vegan sloppy joes no lentils, vegetarian sloppy joes, veggie sloppy joe recipe

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 10 servings

Calories 220kcal

Author Terrence Roche

Equipment

• Vegan Worcestershire Sauce
• Textured Vegetable Protein (crumbles)

Ingredients

FOR THE BLENDED TOMATO MIX:

• 1 28-oz can diced tomatoes
• 1 cup ketchup
• 2 Tbsp vegan Worcestershire sauce
• 2 Tbsp Gravy Master
• 2 Tbsp chili powder
• 1 Tbsp soy sauce
• 2 tsp garlic powder
• 1 tsp cayenne pepper
• 1 tsp salt

FOR THE REST:

• 2 tsp vegetable oil
• 1 cup small diced white or yellow onion
• 1 cup small diced green pepper
• 3 cups Textured Vegetable Protein
• 1 – 2 jalapeno peppers finely minced
• 5 large cloves fresh garlic minced
• 3 cups hot water

FOR SERVING:

• Hamburger rolls

Instructions

• MAKE THE BLENDED TOMATO MIX: Add all the mix ingredients to a small blender or food processor. Blend until smooth and set aside.
• SAUTE THE VEGGIES: In a large saute pan or pot, heat the oil on medium high heat and saute the onions and green pepper together in the oil for 3-5 minutes. They should be soft and fragrant, but not charred or dry. Add TVP, jalapeno, and garlic. Sautee another 2-3 minutes, stirring often to combine well.
• SIMMER IT: Add the blended tomato mixture and 3 cups of hot water to the TVP. Stir well. Then, turn the heat to medium-low and allow the mixture to simmer for about 15-20 minutes uncovered, stirring often to avoid burning. You can add more water if needed, but be sure not to let it get too “soupy”. You want a nice thick crumbly texture.
• SERVE/STORE: Serve on a big roll with a side of potato wedges or BBQ potato chips! Store leftover Sloppy Joe mix in an air-tight container in the fridge for 5-7 days or the freezer for up to 8 weeks. 

Notes

• You want the final product to be moist/wet, but not soupy.
• If you want to add more ”heat,” you can add 1-2 tsp of your favorite hot sauce to the mix when you blend it together
• STORAGE TIP: We like freezing the leftover filling in our 1/2 cup Souper Cubes for easy portioning. Each 1/2 cup cube is 1 hefty serving, so it’s perfect for just popping out exactly what you need instead of having to defrost a giant block

Nutrition

Serving: 1g | Calories: 220kcal | Carbohydrates: 29g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 757mg | Fiber: 7g | Sugar: 12g

The post Vegan Sloppy Joes appeared first on Plant Power Couple.

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!

I consider myself to be somewhat talented in the kitchen. At least, I like to think I know what I’m doing.

I mean, it’s pretty much the most important part of my job as a food blogger and recipe developer. And I’ve definitely come a long way from years ago when I didn’t cook anything that couldn’t be made in a microwave.

But even though I’ve found my footing in the kitchen, roasted potatoes continued to throw me for a loop.

For whatever reason, every time I try to make roasted potatoes, they always come out under-done or over-done or with a weird, bitter taste. SO disappointing.

Luckily for me, T does not share this struggle.

He makes the most killer roasted potatoes every single time. And when I wanted roasted potatoes for our vegan fondue recipe, I asked him to jot down his fool-proof recipe for me!

This way, we can all benefit from his genius.

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Why I Love These Gluten Free Roasted Potatoes

In true T fashion, this recipe is simple, straightforward, and consistently on point. Perfect crispy roasted taters every. single. time.

Grab your recipe arsenal friends. You’re gonna wanna make room for this one!

Of course, the one change I did make to T’s recipe was to add more salt, but that’s easy enough to adjust for your tastes.

I have a major soft spot for salty taters – don’t judge. 😉

Our Best Potato Tips

For this recipe, we specifically used russet potatoes, but other common varieties like Yukon Gold or red potatoes should work with this method as well.

The first thing you’ll do when making these easy roasted potatoes is dice them into 1 inch cubes.

However you cut them, keep them at relatively the same size. This part, as it turns out, is crucial. If I’ve learned anything from T on this subject, it’s that evenly diced potatoes cook evenly.

In fact, this is a good rule of thumb to follow whenever cooking potatoes. Your potatoes should always be approximately the same size whether roasting, frying, or boiling them.

The last thing you want is to enjoy biting into a nice, warm soft potato just to have the next one be almost raw. Evenly diced potatoes, my friends, evenly diced potatoes.

The Most Important Kitchen Tool

You’ll want a good, freshly-sharpened knife for this too. I love chopping my taters with a cleaver like this, but that definitely took some getting used to!

I’ll admit, knife skills are still not my forte. I watch T cut potatoes, and it looks like some elegant dance while I generally feel like an elephant trying to knit a sweater.

But, with some patience and practice, I’ll get there. You will too. Recipes like this are the greatest way to practice!

And here’s a tip for potatoes sticking to your knife: If you keep your knife wet, you can slide the potatoes off more easily. (This tip works great for garlic too!)

How to Make Easy Roasted Potatoes

Let’s walk through the rest of the process, shall we?

Next, add your cubed taters to a large container with a lid or zip-lock bag with some olive oil (Use the good stuff here; we dig this brand.) and the most basic of spices, do a little dance as you shake ’em up and get them niiiice and coated.

The spices T uses are: salt, onion + garlic powder, and Italian seasoning. If you’re low on spices, the Italian seasoning can be replaced with either dried basil, oregano, or a mix of the two.

Feel free to use this recipe as a framework for ALL your potato flavor fantasies though. I’m already dreaming up the delicious combos I can create with this basic roasted potato recipe!

Taco-spiced taters?! Chili-spiced?! COPYCAT RED ROBIN SEASONING?! Oh my!

Finally, arrange your taters on a baking sheet and roast at 400F for 40 minutes, stopping once to flip. This is probably the second most important part of the whole process to make sure the perfect texture is achieved.

That’s it! Easy, simple, delicious roasted potatoes. Every time.

How to Serve Roasted Potatoes

BREAKFAST! Serve them next to a pile of tofu scramble, vegan quiche, or a breakfast sandwich! They’re also AMAZING wrapped up in a breakfast burrito, smothered in hot sauce or Pickapeppa for those of you in the know.

FONDUE: These are the purrrfect roasted potatoes to dip into our Vegan Irish Cheddar + Whiskey Fondue.

HOLIDAY TABLE: These easy roasted potatoes are an amazing side recipe for your holiday table. They go great with all the seitan roasts like our vegan ham or slow-cooker vegan corned beef!

MEAL PREP: Make a double batch on Sunday and snack on roasted veggie bowls all week! I also like to throw them in taco bowls with vegan queso, walnut beef, and salsa – kinda like a healthy nachos. They’re SUPER versatile!

A SANDWICH’S BFF: I LOVE me a good vegan tuna sandwich with chips, but when I want to level-up this meal and make it a liittle healthier, these easy roasted potatoes are my go-to.

Other Vegan Side Dish Recipes

• Vegan Au Gratin Potatoes
• Traditional Vegan Bread Stuffing
• T’s Simple Pasta Salad

We’d love to hear from you if you give these roasted potatoes a try!

You can rate the recipe and leave a comment below or tag us in your perfect potato photos on Instagram. If you’re not already following along, we’re @theplantpowercouple with the “the”.

And if you want to be sure you never miss another Plant Power Couple recipe, don’t forget to sign up for our email list!

Happy roasting!

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Easy Roasted Potatoes

This is our go-to recipe for perfect crispy roasted potatoes made in the oven! We'll show you how to make this classic potato recipe with only six simple ingredients and plenty of flavor. They're one of our favorite classic side recipes that also happens to be vegan, gluten-free, and dairy-free which is perfect for a family brunch or dinner when you're serving a variety of dietary needs. We like to make them for meal prep too because they make a great base for healthy bowls, wraps, and salads.

Course Vegan Side Dishes

Keyword best roasted potatoes, classic roasted potatoes, crispy roasted potatoes, oven roasted potatoes, perfect roasted potatoes, roasted potatoes, roasted potatoes in a pan, roasted potatoes in the oven, vegan potato recipes, vegan roasted potatoes

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 232kcal

Author Terrence Roche

Ingredients

• 2 lbs. scrubbed and diced russet potatoes about 3.5 - 4 cups
• 1/4 cup olive oil
• 1 Tbsp Italian seasoning
• 1-2 tsp sea salt
• 1 tsp onion powder
• 1 tsp garlic powder

Instructions

• Preheat your oven to 400F and line a large baking sheet with parchment.
• Add your diced potatoes to a large container with a lid or zip-lock bag. Pour in the oil and spices, cover the container or close the bag and shake it up until everything is well-coated.
• Pour the potatoes onto the baking sheet so they are evenly covering it and place in the oven for 20 minutes. Then, use a spatula to carefully flip the potatoes and return them to the oven for another 20 minutes.
• Allow the potatoes to cool for a few minutes and serve them with all your favorite seitan roasts, sandwiches, in veggie bowls, or with your morning tofu scramble. Leftovers can be stored for 5 days in an air-tight container and reheated in the oven. Enjoy!

Video

Notes

KNIFE TIPS: You’ll want a good, freshly-sharpened knife for this too. I love chopping my taters with a cleaver!  If you keep your knife wet, you can slide the potatoes off more easily.

Nutrition

Serving: 1g | Calories: 232kcal | Carbohydrates: 34g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 798mg | Fiber: 4g | Sugar: 2g

The post Easy Roasted Potatoes appeared first on Plant Power Couple.

This post contains affiliate links. As Amazon Associates, we earn a small commission from qualifying purchases (at no cost to you). We are also affiliates of wine.com and may earn a commission if you choose to purchase through our links. 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!

We’ve been playing around with rice paper bacon for a few years now. It’s easily one of our favorite animal-free bacons and the one we turn to most frequently!

Even though we love ourselves some coconut bacon salt, this rice paper bacon is purrrrfect when you’re looking for good vegan bacon strips.

There are a ton of recipes for rice paper bacon out there, but the concept originated on the Danish blog Veganer.  From there, it basically blew up the internet. Once you try it, we think you’ll understand why!

After testing and experimenting so much with different methods and flavor combos, the rice paper bacon recipe we’re sharing today has become our go-to, no-fail version that always hits the spot.

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Is rice paper bacon all hype?

If you’ve never tried the rice paper bacon phenomenon before, let us be the first to tell you it is most certainly NOT just hype. This stuff really, crazily, wonderfully tastes and FEELS like bacon.

I mean…if we can turn carrots into hot dogs, why the hell can’t we turn rice paper into bacon, right?!

Let’s talk ricepaper bacon ingredients:

• Rice paper: If you’ve never worked with rice paper before, fret not, friend. If I can figure it out, you certainly can. In the US, you’ll find this in the “International” section at your local grocery store. They are sold dry and last a loooooong time in the pantry for future bacon-makin’. SCORE!
• Soy Sauce + Liquid Smoke + Maple Syrup: If you’ve ever made vegan bacon before, you’ll be familiar with this combo. It’s the perfect blend of salty / smoky / sweet that totally lights up the “bacon” sensors in your brain. We also like to add some black pepper, brown sugar, and nutritional yeast to round the flavor out.
• Beet Powder: This is our own little addition we really dig. This is totally optional and doesn’t affect the flavor, but it does add a nice pink bacon-y hue that is totally killer (and also, nutrition and stuff). Alternatively, you can use beet puree by pureeing a can of sliced beets.
• Refined Coconut Oil: Make sure you get *refined* coconut oil, unless coconut-flavored bacon sounds good to you. The refined coconut oil is a great addition here because it adds a heavier “fatty-ness” to the whole she-bang that is very indicative of animal fat.

The best part about all these ingredients is they are total pantry staples! It’s super easy to keep all the ingredients on hand and grab ’em whenever the mood strikes you. Which, for me at least, is at least once a week. 🙂

How to Use Rice Paper Bacon

We use this vegetarian bacon to spice up our sandwiches and burgers, serve next to a pile of tofu scramble, or chop up and mix in with some mac and cheese.

Now, grab some rice paper, and let’s get to makin’ bacon!

When you try this recipe, we totally wanna hear about it! That’s pretty much our favorite thing. 🙂 You can rate the recipe and leave a comment below our tag us in your drool-inducing vegan bacon photos on Instagram. If you’re not already following along, we’re @theplantpowercouple with the “the”.

Enjoy!

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Rice Paper Bacon

This rice paper bacon recipe is so easy and fun to make! It requires simple pantry ingredients you can keep on hand for whenever that smoky-salty-sweet craving strikes. It's vegan + cholesterol-free, can easily be made gluten-free, and tastes shockingly like the bacon we grew up eating. It even sizzles while it cooks! Serve it with tofu scramble for an epic vegan brunch or on a vegetarian BLT!

Keyword bacon substitute, fake bacon, plant-based bacon recipe, recipe paper bacon, rice paper bacon recipe, vegan bacon, vegan bacon marinade, vegan bacon strips, vegan rice paper bacon, vegetarian bacon, what is vegan bacon made out of

Prep Time 25 minutes minutes

Cook Time 8 minutes minutes

Total Time 33 minutes minutes

Servings 18 strips rice paper bacon

Calories 75kcal

Author Brittany Roche

Ingredients

For the marinade

• 3 Tbsp soy sauce use tamari for GF
• 2 Tbsp water
• 2 Tbsp nutritional yeast
• 2 Tbsp refined coconut oil melted
• 1 Tbsp beet powder*
• 1 Tbsp maple syrup
• 1 tsp liquid smoke

For the bacon:

• 6 sheets rice paper
• black pepper
• brown sugar

Instructions

• Preheat your oven to 400F, generously grease 2 large baking sheets with refined coconut oil, and use a whisk to mix together all the ingredients for your marinade in a shallow dish or pie plate.
• Set up your assembly line: Fill a large bowl with room temperature water and set it on the counter. Next to it, place your marinade dish. Next to that, place a large cutting board.
• Take 2 sheets of rice paper and press them together. Submerge them in the bowl of water for about 15-30 seconds. This should make them adhere to one another.
• Carefully remove the rice paper and place it in the marinade. Marinate for one minute, flip, and marinate one more minute. Then, move the rice paper to the cutting board.
• Using a pizza cutter or sharp knife, cut the rice paper into 6 slices and transfer these to the greased baking sheet. Repeat this process with the remainder of your rice paper.
• Before baking, brush the excess marinade onto each bacon strip. Then, sprinkle with a bit of brown sugar and freshly ground black pepper. Bake at 400F for 3 minutes (or 4 for crispy). Use tongs to carefully flip each slice, brush each once more with excess marinade, sprinkle with brown sugar and black pepper, and return them to the oven for another 3 minutes (or 4 for crispy).**
• Let the bacon cool for 5-10 minutes before digging in (it will crisp up a bit more as it cools), and enjoy!

Notes

• *If you don’t have beet powder, you can replace the powder + water with 2 Tbsp beet puree made by draining a can of beets and processing them in our food processor until a thick puree forms. 
• **Cooking times will vary depending on your oven. If your rice paper bacon still feels a little too chewy after cooling, pop it back in the oven for another 30-60 seconds.

Nutrition

Serving: 2pieces bacon | Calories: 75kcal | Carbohydrates: 10g | Protein: 2g | Fat: 3g | Saturated Fat: 3g | Sodium: 297mg | Fiber: 1g | Sugar: 2g

This recipe was originally published on Plant Power Couple in February 2019. Its most recent update was in April 2022.

The post How to Make Rice Paper Bacon appeared first on Plant Power Couple.