168极速赛车开奖官网 Summer Garden Vegetable Recipes to Use Up Fresh Produce

168极速赛车开奖官网 How to Start a Vegetable Garden

Terrence Roche — Mon, 03 Mar 2025 18:56:23 +0000

Vegetable gardening can be a little overwhelming for beginners just getting started. But growing your own vegetables at home is one of the most satisfying and rewarding hobbies. With our top gardening tips and great recommendations for your garden, you’ll find almost everything you need to grow your first garden filled with your favorite veggies to use in our favorite vegan recipes!

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Growing a Garden for Your Vegan Kitchen

It’s that time of year again when gardeners, both seasoned and new, prepare their yards for planting. If you’re new to growing a vegetable garden, it can be a bit overwhelming knowing where to begin.

That’s why we put together this guide for vegetable gardening for beginners. With a little planning before planting, even the most novice gardener with the smallest space can yield an impressive bounty. Yes, you can be growing produce even if you don’t have a traditional dirt yard!

We only have a very small gardening area in front of our NE Philly rowhome, and it is a source of immense pride and joy. Not to mention growing vegetables at home offers a reliable and continual source of fresh herbs and veggies for our vegan recipes!

We love to use our garden hauls in all sorts of our delicious vegan recipes that we’ve included links to throughout this post. There’s also a quick guide to planting at the bottom of the post for your reference.

If you’re just starting your new favorite hobby, be sure to check out the Gardening Section for Beginners and our Amazon storefront for garden tools, planters, growing guides, and all your gardening needs. We’ve also included some “no-fail” plant options for any total novice gardener!

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Know Your Limitations, But Think Big

Before you start planting, you gotta start planning. Consider your growing space, available time, and energy. And of course, what you want to eat! More on that below.

Vertical gardening can be a game-changer for those with limited room. Utilizing or creating walls, trellises, or hanging baskets helps maximize yield in small spaces.

Bucket gardening is also a great option. We’ve included several suggestions in the Small Space Gardening section below.

Plant What You Eat…Within Reason

The best advice we can offer for how to start a vegetable garden is simple: Grow what you love to eat. Skip the plants you don’t truly enjoy, no matter how easy or inexpensive they seem.

Trust me, we learned the hard way with eggplants a few years ago. Turns out, we don’t really love them all that much!

Our yearly must-grow list includes:

Tomatoes – Determinate tomato varieties are the best for small space gardening. We grow a couple different determinate & indeterminate tomatoes, mostly cherry (Indeterminate) and Roma (Determinate) tomatoes. These are great to use in our Savory Cherry Tomato Jam, Baked Feta Pasta Dish, Cucumber Tomato Salad, and of course Homemade Marinara Sauce.

Cucumbers – A garden must for pickling, salads, and sandwiches. We love to use our cucumbers for our No-Cook Refrigerator Dill Pickles, Spicy Maple Bourbon Pickles, Buffalo Ranch Pickles, and as an integral part of our Bagel Veggie Sandwich.

Peppers – Grow your own jalapenos, shishitos, poblanos, habaneros, and more!! And saving and growing peppers from seeds is so very easy! We love using the peppers in our Jalapeno Corn Fritters, Vegan Sausage and Peppers, and Spicy Garlic Hummus. We grow so many peppers, we even created a round-up of 24 Vegan Recipes with Peppers that goes way beyond the basic stuffed pepper recipe!

Squash and Zucchini – Perfect for Zoodle Ramen, Vegan Squash Casserole, Creamy Zucchini Soup, Vegetable Barley Soup, and our incomparable Roasted Vegetable Pizza.

Beans and Peas – These grow easily and are perfect for vertical gardening. We love growing them for our Spicy Sauteed Green Beans and Homemade Campbell’s Vegetable Soup

Various Herbs – Herbs should be part of any kitchen garden. Herbs are essential for making Fresh Vegan Pesto, Vegan Herb Biscuits, Vegan Minestrone, and so, so much more. Herbs are also a necessary component for seasoning vegetable soup.

Check out our gardening supply favorites on Amazon!

Grow Harder-to-Find or Expensive Produce

Green bell peppers and regular tomatoes are usually pretty inexpensive. Want to get the most value out of your small space garden? Grow the pricier produce you usually buy at the store:

Specialty peppers, like shishito or specific hot peppers and chiles can be expensive but are easy to grow.
Heirloom or specialty tomatoes often come with a hefty price tag at the market.
Bok choy and other Asian greens are both delicious but pricey and will grow quickly and cheaply in your garden.

Don’t Forget the Herbs!

Herbs are non-negotiable. They’re expensive to buy fresh but incredibly cheap and easy to grow. You can plant them in small pots on windowsills, balconies, or garden edges.

We grow most of the standard kitchen herbs and a couple that are less common and hard to find, like our chocolate mint or lemon balm.

Herb essentials for your garden:

Basil – A must in every cook’s garden! Also easy to propagate so you can continuously be growing new plants!
Oregano – Oregano is low-maintenance and thrives even in poor soil. Greek or Italian oregano is a robust herb essential in cooking.
Rosemary – A hearty evergreen you can source from all year long.
Thyme – Another kitchen essential! Thyme adds depth to stews, soups, and roasted vegetables. It’s drought-tolerant and thrives even in rocky soil.
Parsley – Flat leaf or curly.
Cilantro – For those who celebrate. (I do; B does not.)
Mint – Learn from my mistakes: Grow mint in a large container to prevent it from taking over your entire yard!

Check out our other posts featuring herbs: Favorite Herbs to Grow for Cooking (coming soon!) and Best Herbs for Vegetable Soup.

Know Your Zone

Different parts of the country, known in gardening parlance as “zones”, have different windows for optimal planting and gardening. It’s important to know your zone.

If you’re in the US, you can use this Garden Zone Map from the USDA to find what gardening zone you’re in.

Know When to Grow

Timing is everything in gardening. Starting your garden too early or too late can mean the difference between a bumper crop and a very disappointing season.

Familiarize yourself with which plants thrive in cooler weather and which prefer the warmth.

Cool-weather crops: Lettuces, kale, collard greens, spinach, bok choy, peas, broccoli, Brussels sprouts
Warm-weather crops: Tomatoes, peppers, cucumbers, melons, okra, squash

Check out our gardening supply favorites on Amazon!

Gardening Tips For Beginners

Starting a garden from scratch for the very first time can feel like a lot, but it doesn’t have to be! If you’ve never planted anything before, follow these simple gardening tips and tricks to set yourself up for success.

See our vegetable garden planting guide section below for more information and tips. And be sure to check out our Amazon Gardening Store for everything you’ll need from the best garden boots to the world’s most beautiful composter and everything in between.

Start Small – Instead of planting a huge variety, choose 3-5 easy-to-grow plants you love to eat. Herbs, lettuce, cherry tomatoes, and peppers are great beginner-friendly choices.
Choose the Right Spot – Most vegetables need at least 6-8 hours of sunlight daily. Observe your growing space for a few weeks in advance and pick the sunniest areas for planting.
Get the Right Tools – A large garden fork, aerator, and digging spade are obvious. But a set of hand tools in gardening is essential to get down to where the action is. A good set of shears, a trowel, and a small hand rake/aerator will be the gardening tools you use most often.
Use Quality Soil – Good soil is the foundation of a healthy garden. Look for organic potting soil or mix in compost to add nutrients. It’s also a great idea to make your own compost to add to the soil when you can.
Water Wisely – Overwatering is a common mistake. Most plants thrive with just 1-2 inches of water per week. Stick your finger in the soil – if it’s dry more than an inch down, it’s time to water! Create a garden hose guide by adding higher edging or planting stakes along the edge of your growing area so the hose doesn’t accidentally snap your plants.
Keep It Simple – Raised beds, large pots, or container gardening make it easier to manage a small, thriving garden without feeling overwhelmed.
Celebrate Small Wins – Gardening is a learning process. Even if a few of the plants don’t make it, you’ll gain experience and confidence along the way!

I also suggest seeing if your local library can recommend a gardening group nearby, or join one of the hundreds of thousand avid and beginner gardeners on Facebook groups. I suggest starting with the name of your hometown followed by “garden”.

“No-Fail” Plants for Anyone to Grow

If you’ve tried gardening before and struggled to keep plants alive, don’t worry! Some plants will practically take care of themselves, and these hardy, low-maintenance plants are perfect for novice gardeners.

Mint – Almost impossible to kill, but use my early gardening experience as a cautionary tale and keep it in a container.
Green Onions (Scallions) – Regrow from store-bought ones! Just place a 2-3 inch piece with white roots in water or soil, and they’ll keep growing back.
Basil – A tremendously forgiving plant! Snip a few leaves for cooking, and it’ll grow back quickly.
Rosemary and thyme – Great kitchen staples that, once established, are almost impossible to kill and will come back year after year..
Cherry Tomatoes – Compact, prolific, and resistant to many gardening mishaps. Can also be easily grown in large containers.
Radishes – One of the fastest-growing veggies, ready in just 3-4 weeks!
Lettuce & Kale – Keep harvesting leaves, and they’ll keep growing. Perfect for fresh salads all season long.

If all else fails, try self-watering containers or automatic drip irrigation to take the guesswork out of watering.

With the right approach, even self-proclaimed plant killers can enjoy homegrown produce!

A Brief Garden Planting Guide

This is a brief how-to for how to grow cucumbers, tomatoes, peas, peppers, and the more common garden vegetables and herbs. We’ve also included some tips for small-space gardening and container or bucket gardening.

General Gardening Tips

Use good, nutrient-rich, well-draining soil. Add compost or organic matter regularly to maintain a healthy balance to your soil.
Most vegetables need 1-2 inches of water per week. Consider rainwater-gathering containers to cut down on costs.
Most vegetables require at least 6-8 hours of direct sunlight for optimal growth.
Ensure proper spacing of plants to prevent diseases and allow airflow for the best growth and harvest.
Add mulch or small companion or pollinator plants to maintain soil temp, retain moisture, and attract insects that aid pollination.

Tomatoes

When to Plant: After the last frost date; start seeds indoors 6-8 weeks before planting outside.
Support with cages or stakes for vertical growth when growing tomatoes.
The best pots for growing tomatoes are well-draining deep containers or buckets (5 gallon buckets if not bigger).
Companion plants: Basil, chives, or marigolds all support growth and deter pests.

Peppers

When to Plant: After the soil warms up, 2-3 weeks after the last frost. Start from seed indoors 6-8 weeks before expected planting date.
Space 18-24 inches apart to allow for top growth and full fruiting.
Use containers that are at least 12 inches deep for container gardening.
Mulch the soil around the plants to maintain soil temperature and retain moisture.
Companion plants: Basil, onions, and parsley repel pests and attract garden-friendly insects

Cucumbers

When to Plant: After the last frost when soil temperatures reach at least 65-70°F (late spring to early summer).
Plant 12-18 inches apart for bush varieties; 36-60 inches apart for vining types.
Growing cucumbers on a trellis or cage is a great way to save space and improve air circulation, which reduces disease risk.
Encourage pollination by planting flowers nearby or hand-pollinating if needed.
Pick regularly when cucumbers are firm and before they become overripe. This also encourages continued production of cucumbers.
Companion plants: Beans & Peas provide for a nitrogen-rich soil and Sunflowers off shade and vine support.

Beans and Peas

When to Plant: Early spring for peas; late spring for beans, after frost.
Vertical Gardening: Beans and peas love to climb. Use trellises or poles for pole beans and peas.
Containers: Use pots that are at least 8 inches deep for bush varieties.
Regular harvesting encourages more production.
Companion plants: Corn or Sunflowers provide natural support for climbing beans.

Squash (Zucchini, Yellow Squash, etc.)

When to Plant: Late spring when the soil is warm but before it starts getting too hot.
Where: Full sun.
These need plenty of space to grow and fruit properly. Grow vertically using a trellis to save some space.
Plant in wide containers at least 24 inches deep.
Hand-pollinate if necessary for better fruiting.
Companion plants: Corn & Beans. These three plants all support each other and planted together form the classic “Three Sisters” combo.

Common Herbs (Basil, Mint, Parsley, Thyme, Rosemary)

When to Plant: After the last frost for tender herbs; hardier, perennial herbs (like thyme and rosemary) can be planted earlier.
Where: Most herbs love full sun; mint prefers partial shade as does cilantro in hotter climates.
Containers: Herbs thrive in pots, allowing for easy access, pruning, and control.
Vertical Gardening: Create or purchase a vertical herb wall or hanging pots for small spaces.
Mint should be isolated in pots. It spreads quickly and aggressively and will take over your entire garden if you let it.

Maximize Your Space

Even a small gardening space can yield big results if you plan wisely. Here are a few strategies:

Vertical gardening – Use trellises, shelves, stacked containers, and the like. Great for beans and peas, herbs, strawberries, and some varieties of tomatoes.
Hanging Baskets – Great for strawberries or trailing herbs like thyme and even compact cherry tomatoes.
Railing Planters – Utilize balcony or porch/deck rails for extra growing space with these planters that are designed to sit on the railing. Perfect for a small space herb garden.
Bucket gardening – Many smaller vegetable plants and all herbs can be done in bucket or large container gardening to maximize your space. Use deep pots for root-heavy plants like tomatoes and peppers.
Companion planting – Certain plants help each other thrive when grown together (e.g., basil with tomatoes). Conversely, some plant pairings will hinder growth.
Succession planting – After harvesting a crop of quick growing vegetables, plant something new in its place to maximize your growing season.
Grow Indoors – If you don’t have any growing space outside, you can try growing vegetables inside in an Indoor Gardening System. They’re also great for growing herbs.

Maximize Your Savings

Certain foods, like scallions or basil, can be regrown for years after a single purchase.

I purchase one basil plant from the store in May and begin propagating at least 5 cuttings from it to grow in the garden.

And we’re still using the green onions we started growing in the garden 5 years ago from a bundle purchased at the grocery store!

Check out our gardening supply favorites on Amazon!

Identify and Save Seeds for Future Seasons

One of the most rewarding aspects of gardening is saving garden vegetable seeds from your successful crops for future planting.

Saving seeds from the produce you grow can help you become more self-sufficient, reduce future gardening costs, and ensure you’re growing plants you love and are well-adapted to your specific growing environment.

Harvest at the right time: Let vegetables fully mature on the plant before harvesting seeds. For example, leave beans on the vine until they dry or let the cilantro bolt to coriander seed before collecting.
Clean and dry the seeds: Rinse off any pulp or residue and let the seeds dry completely to prevent mold.
Store your seeds properly: Keep seeds in a cool, dry place, stored in labeled paper envelopes or glass jars.
Consider joining a seed-swapping group! There are lots of local seed swaps and groups you can find in your local area. Ask at your local library or check Facebook for groups in your area. If you can’t find one, create one!

More Vegan Garden Vegetable Recipes

We’ve listed a few above, but I’d like to close this post with a few more of our top garden vegetable recipes because the whole point of growing a vegetable garden is to be able to feed your family with it!

See all our veggie-loaded recipes in our Garden Vegetable Recipes collection! Here are some of the most popular:

Gardening doesn’t have to be an overwhelming task; it should be enjoyable and even therapeutic. Start small, grow what you love, and expand as you gain confidence.

Your garden can become not just a source of fresh produce but also a source of joy, and a space for relaxation, creativity, and pride. If you have any questions, leave them below. I’d be happy to help!

Happy planting, and eating!

Check out our gardening supply favorites on Amazon!

The post How to Start a Vegetable Garden appeared first on Plant Power Couple.

168极速赛车开奖官网 24 Vegan Recipes with Peppers

Brittany Roche — Thu, 19 Sep 2024 00:12:43 +0000

If you’re looking for a list of vegan pepper recipes that go way beyond stuffed peppers and bell peppers, you’re going to love this post! We’ve collected our best time-tested and picky-eater approved recipes to use up any amount of fresh peppers!

I have a newfound love for peppers sparked by the surplus of peppers growing in T’s garden this summer.

I’ll admit; I was never much a fan of peppers before, but T is. And the recipes that follow are the ones that wore me down. They turned me into the pepper-lover writing this post!

Peppers are in season all year but most abundant in the summer season. Especially if you grow them in your home garden! Peppers are easy to grow, and T grows several varieties.

Because of this, I am not just including bell peppers in today’s post. Unlike other pepper recipe round-ups, this one goes way beyond bell peppers and vegan stuffed bell peppers. Here, you’ll find recipes for a variety of peppers like shishito, jalapeno, long hots, habanero, and poblano.

So, without further adieu, let’s get to the recipes!

Easy Vegan Recipes with Bell Peppers

Green bell peppers are easily the most common and affordable peppers in the US. They’re also super easy to grow and a very popular choice for new gardeners!

I’m particularly picky about the bell pepper recipes I actually enjoy. That’s why I can say with certainty that everything on this of my favorite bell pepper recipes is a winner!

Vegan Sausage and Peppers

These vegan sausage and peppers with yellow onions are a crowd-pleaser made in one large skillet. We love to use a combination of red peppers and green peppers here for a nice burst of color.

We’ve served this plant-based dish to many crowds of non-vegans of all ages, and it is always a massive hit! It’s also easy to make and versatile: serve over pasta, on a sandwich, with brown rice, potatoes, or on its own!

Vegan Fajitas

Everyone’s favorite sizzling Tex-Mex dinner gets a vegan update with the use of soy curls (a great source of plant-based protein!) in this vegan fajitas recipe! Marinated and spiced soy curls are sauteed to meaty perfection with red, green, and yellow bell peppers, onions and served with pico, guac, and ALL the fixin’s!

Southwest Tofu Scramble

Eat your peppers for breakfast! This vegan tofu scramble recipe is infused with Southwest flavors – like a hearty green bell pepper and onion blend!

This egg-free breakfast scramble is made with black salt for that unique eggy flavor as well as a wonderful array of common household spices. We love to serve this as a breakfast platter or burrito and even sometimes make a big batch to have breakfast for dinner!

Vegan Recipes with Red Bell Peppers

In this section, you’ll find recipes that use exclusively red bell peppers. Red bell pepper adds so much flavor, so you’ll see we have a lot of recipes for these.

Slightly sweet bell peppers that are not as bitter as green peppers, they’re often slightly more expensive but still on the cheaper end of the pepper spectrum. Plus, these are also easy to find and grow!

Vegetable Barley Soup

This is a great recipe for a tomato-free garden vegetable soup that you are sure to love! It’s packed with barley, red bell peppers, squash, zucchini, and so many other garden vegetables in a vegan chicken bouillon broth loaded with herbs and spices. It’s easy to make and sure to please. It may just be your new favorite vegetable soup!

Vegan Breakfast Casserole

Perfect for breakfast, brunch, or any potluck gathering, this vegan cheese, red pepper, and JUST Egg casserole is always going to be a hit. The best part: This vegan breakfast casserole makes one large casserole dish and freezes / reheats tremendously well, so it’s perfect for meal prep too. Oh, and did I mention the tater tot crust?

Homemade Italian Dressing

This easy homemade vegan Italian salad dressing is not only perfect for topping simple green garden salads, but also as a main ingredient in some of our favorite summer salads. Using fresh minced red peppers, we especially love it in our cucumber tomato salad and easy summer pasta salad.

Vegan Southwest Salad

This vegan southwest salad is a no-cook summertime delight. Filled with simple ingredients like lettuce, black beans, sweet corn, red bell peppers and more, it’s sure to satisfy all your senses whether served as a starter or as a full meal. It comes together so quickly and easily, and there’s no oven required! Light, filling, and oh so tasty, it’s perfect for those hot summer days!

Southwest Bean Salad

This vegan Southwest bean salad is the perfect side dish to bring with you to any summer festivity, loaded with flavor from the fresh red peppers to the zesty lime dressing and a blend of white beans, kidney beans, and black beans.

It’s oh so easy to make and oh so tasty to eat! It’s great as a side to a tasty, grilled vegan burger or as a main dish! T also loves to serve this as tacos sprinkled with fresh cilantro!

Vegan Pasta Salad

This super simple pasta salad side is a “grown-up-riff” off the traditional pasta salad my Gram used to make for me at ALL the family gatherings back when I was just a little “t.” It’s quick, easy to make and bursting with flavors of fresh veggies like red peppers, tomatoes, kalamata olives, and more!

Peanut Noodle Salad

This simple vegan cold noodle salad with peanut sauce is an easy weeknight meal that can be made ahead and only takes about 15 minutes. It’s noodles tossed in a zesty peanut and fresh lime juice dressing with red bell peppers and a host of other veggies topped with green onions.

Vegan Beef and Broccoli

T’s favorite Chinese food take-out order of beef and broccoli becomes vegan beef and broccoli with a simple substitute of Butler’s soy curls. Yes, soy curls can mimic beef as well as chicken, and more! We love to add red bell peppers to this dish for a burst of color and balance of sweet flavors.

Plant-Based Recipes with Other Peppers

Of course, bell peppers aren’t the only peppers out there! This most recent year, T decided to only grow peppers that were hard to find or expensive to purchase.

So, we ditched the bell peppers and were able to come up with recipes for so many other fun peppers with various levels of spice and flavor.

BBQ Tofu Bowl

I’m about to lay some magic on you. This vegan BBQ tofu bowl meal with red peppers, spicy long hot peppers, green beans, and sweet potato mac is absolute comfort food at its finest.

Vegan Corn Fritters with Peppers

If you’re looking for vegan recipes with poblano peppers, this is a great place to start. These vegan corn fritters are a testament to how simple ingredients can create something extraordinarily delicious.

Spicy, zesty, and imbued with a fresh and summery vibe and cheesy flavor from the nutritional yeast, they’re astonishingly easy to whip up and versatile enough to complement anything from creamy pastas to crisp salads.

Roasted Vegetable Pizza

If you’re looking for a vegan recipe with shishito peppers, you have to try this. It’s a roasted vegetable pizza that strikes a good balance between eating your veggies and indulging in comfort food, and it might just be my favorite pepper dish!

This recipe uses fresh herbs, tomato sauce, and garden veggies like roasted shishito peppers and red sweet peppers seasoned with a simple flavor trick that complements the veggies without overpowering them.

Spicy Hummus

This spicy garlic hummus recipe is a fun and delicious twist on classic hummus famous in middle eastern cuisine!

It’s easy to make by blending up garbanzo beans with the classic tahini, olive oil, garlic, and lemon juice with hot Habanero peppers and roasted red peppers that create the best flavor.

Spicy Peppers and Green Beans

Fresh crisp green beans, sweet red bell peppers, and spicy long hot peppers are seared to a slight char and seasoned to a simple perfection for a fantastic flavor. This simple vegetarian green bean recipe might be your new favorite way to eat these lovely legumes! We love it as a side or main with brown or white rice!

Vegan Recipes with Jalapenos

We grow jalapenos in our garden, and this type of pepper is super common! We use jalapenos in quite a lot of recipes. If you don’t like spicy food, we’ve also found something called a “coolapeno” that is much cooler. They still add great flavor without the heat!

Spicy Bourbon Pickles

These no-cook refrigerator spicy maple bourbon pickled jalapenos and cucumbers are quick to make and an easy way to have tasty pickles in your fridge all the time. They’re a fantastic twist on classic dill pickles and perfect for the summer BBQ season!

Pineapple Jalapeno Salsa

This fresh pineapple jalapeno salsa is a fun twist on the traditional tomato salsa you might be accustomed to. Not only is it the perfect topping for our Pineapple Tofu Cutlets, but wait until you try it in a vegan breakfast taco or burrito.

Avocado Ranch

Make your own Taco Bell Avocado Ranch Sauce at home with fresh jalapenos! This easy vegan copycat recipe for avocado ranch dressing is perfect for drizzling on tacos, nachos, burgers, fries, pizza, your whole life!

It’s a delicious sauce made lighter and healthier by using silken tofu to replace the sour cream. This adds some extra vegan protein too, but you won’t miss a bit of flavor!

Vegan Taco Dip

The classic 7-layer taco dip gets amped up a notch in the best way with this vegan 11-layer taco dip. Eleven – yes, eleven! – layers of absolute deliciousness are sure to please every partygoer’s palate at your next summer soiree. (It’s also very good in spring, fall, and winter!)

Topped with sliced jalapenos and layered with refried kidney beans, vegan sour cream, vegan ground beef, dairy-free cheese, veggies, all the good stuff! It’s perfect for any party or cookout, even game day or date night with a movie at home!

Slow-Cooker Vegan Chicken Curry

This healthy and delicious vegan chicken curry recipe is made in your slow cooker with a delightful blend of bell peppers and jalapeno, garlic, ginger, spices, and creamy coconut milk.

We use meaty soy curls for the vegan chicken, so it’s easy to just place them and all the rest of the ingredients in your crockpot and let it cook until dinner time! This is one of our favorite plant-based meals for every season!

California Veggie Burgers

By now we’ve probably all had the classic California veggie burger at least once. Packed with veggies and grains and that perfectly balanced blend of spices with a touch of heat from jalapenos. Now you can make your own copycat Dr. Praeger’s or Amy’s California garden burger at home! It’s a simple recipe with basic ingredients.

Avocado Tequila Lime Pasta

This Tequila Lime Pasta recipe is going to be your favorite summer dinner! It’s easy to make, healthy, and FULL of zesty summer flavor including freshly minced jalapenos from the garden. One bite, and you won’t believe the creamy texture!

Refrigerator Dill Pickles

These no-cook refrigerator dill pickles are quick to make and an easy way to have homemade cucumber and jalapeno pickles in your fridge all the time. Plus, you don’t need any special equipment!

We’ll surely be adding to this post, so let us know if there’s a pepper recipe we should make in the comments!

We hope this helped sparked some creativity for using up all those peppers.

Enjoy!

The post 24 Vegan Recipes with Peppers appeared first on Plant Power Couple.

168极速赛车开奖官网 Vegan Cream of Zucchini Soup

Brittany Roche — Sat, 17 Aug 2024 17:57:39 +0000

Our vegan cream of zucchini recipe has a rich creamy texture thanks to our signature “blender soup” method and a few unexpected ingredients. This method results in a luxuriously silky soup without adding any milk or cream!

With our unique blender method, you get the smooth creamy texture you’d expect from a soup packed with heavy cream. But there’s not a drop of cream in sight, not even dairy-free cream or coconut milk! Oh, and no oil either.

It uses kitchen staples we almost always have in the house and fresh garden zucchini. Our method favors simplicity. Just two steps: Boil and blend!

This soup is the 10th installment of our blender soup series (check out all our blender soup recipes here), and it’s my new favorite way to use up extra zucchini!

And unlike other recipes, ours contains red lentils that both add to the creaminess and add a plant protein punch that can make this soup an actually satisfying full meal.

Packed with flavor from our homemade chicken bouillon, lemon juice for bright sunshiney vibes, and a touch of miso to add that parmesan flavor, even the staunchest zucchini haters will fall in love with each bite.

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Ingredients for Creamy Vegan Zucchini Soup

You might be surprised by some of these simple ingredients (mostly pantry staples!), but trust us on this. This formula never fails to create a creamy dreamy delicious soup!

Here, we’ll go over some ingredient notes to make sure you achieve the best results. You’ll find the full recipe with ingredient amounts in the recipe card at the bottom of this post!

Fresh Zucchini – Roughly chopped, don’t worry about peeling it! You can sub as much yellow squash for zucchini as you’d like!

Red lentils – These add protein and creaminess. Please note: Red lentils are not interchangeable with brown or green lentils. They produce a totally different result!

Raw cashews – We will boil these with the rest of the ingredients to soften them, but when blended, they will act as our rich heavy cream! For a nut-free substitute, use sunflower seeds or hulled hemp seeds.

Vegan chicken-style bouillon powder – We always use our homemade vegan bouillon powder and highly recommend it! You can also sub bouillon paste, but I would cut the amount you use in half. This will create a vegan chicken broth that yields a lot more flavor than store-bought vegetable stock. For that reason, I do not recommend subbing veggie broth unless you are cool with figuring out the seasoning yourself.

White miso paste – This adds some deeply savory vibes and also a fermented flavor that tastes like parmesan. It’s magic!!

Lemon juice – This adds a brightness to the whole soup that is so perfect for zucchini season!

Garlic – Whole garlic cloves give an exciting bite.

White pepper – For the perfect pinch of spiciness! You can sub black pepper if desired.

How to Make Zucchini Cashew Soup

Using our blender soup method, this easy soup is so quick and simple to make! Here, we’ll go over the basic instructions, but you’ll find the full instructions in the recipe card at the bottom of the post.

Step 1: Boil

Add all the ingredients to a large pot and bring to a boil. Keep a close eye on this, as it can boil up quickly. Once boiling, turn your heat to medium-low and cook (covered) for 20 minutes.

Step 2: Blend into a creamy soup

Carefully transfer the hot liquid contents of your pot (including the cooking water) to a high-speed blender or food processor. Let it sit for a minute for some of the steam to escape.

Then, pulse a few times to chop up the larger pieces up and slowly increase the speed to high. Blend on high for 1-2 minutes or until the soup has a thick and creamy texture.

Depending on the size of your blender, you may need to do this in multiple batches. I would not use an immersion blender here, as it isn’t powerful enough to turn the cashews into cream.

Step 3: Finishing touches

Pour the blended healthy soup back into the pot and taste to adjust seasonings as needed.

At this stage, you can also adjust the thickness of your soup. Feel free to add up to 2 cups of water if you’d like a thinner soup.

Serving Suggestions for Vegan Creamy Zucchini Soup

There are so many awesome ways you can serve this vegan zucchini soup recipe. Here are some of our favorites!

Toppings for this creamy zucchini soup recipe:

Drizzle of extra virgin olive oil
Swirl of coconut cream
Non-dairy plain unsweetened yogurt
Vegan sour cream
Vegan parmesan cheese
Fresh herbs like basil, parsley, thyme, or rosemary
Crushed red pepper flakes
Croutons
Pesto
Crispy sliced jalapenos or shishito peppers

Sides for this delicious summer soup:

Fresh homemade crusty bread with vegan butter
Vegan Garlic Bread
Vegan Grilled Cheese
Copycat Olive Garden Salad
Vegan Parmesan Breadsticks
Vegan Caesar Salad

Leftover Soup Storage

This garlic zucchini soup recipe makes a lot of soup and is a great way to meal prep with leftovers!

Store leftover homemade zucchini soup in an airtight container in your fridge for 5-7 days or your freezer for 3 months.

Tips and Tricks for Making the Best Zucchini Soup Recipe

You can sub yellow summer squash for some or all of the zucchini in this soup. Use what you got; it’s delicious either way!
You’ll want to use a high-powered and heat-safe blender for this blender soup method. We have used our Vitamix and Salton Power Blender with great success!
Red lentils are not interchangeable with brown or green lentils. If you need a substitute, canned white beans can be used, but I would cut the amount in half.

More Vegan Zucchini Recipes

If you have an abundance of zucchini and squash in your garden to use up, try these other recipes:

I can’t wait to hear what you think about this easy recipe. I hope it helps you enjoy your summer zucchini haul in a deliciously new way!

When you try it, we’d love for you to leave a star rating and review in the section below. This helps more people find our plant-based recipes, and we always enjoy hearing about your experience!

Creamy Zucchini Soup

Our vegan creamy zucchini recipe has a rich silky texture thanks to our signature “blender soup” method and a few unexpected ingredients. This method results in a luxuriously smooth soup without adding any milk or cream!

Course Lunch, Soups

Cuisine Blender, Soups

Keyword Creamy Zucchini Soup, Vegan Cream of Zucchini

Prep Time 20

Cook Time 20

Total Time 40

Servings bowls

Calories 127kcal

Author Brittany Roche

Ingredients

6 cups water
2 lb fresh zucchini
1/2 cup raw cashews
1/4 cup dry red lentils
4 large cloves garlic
3.5 Tbsp vegan chicken-style bouillon powder
1 Tbsp white miso paste
2 tsp lemon juice
1/2 tsp white pepper

Instructions

Boil the ingredients:
Add all the ingredients to a large pot and bring to a boil. Keep a close eye on this, as it can boil up quickly. Once boiling, turn your heat to medium-low and cook (covered) for 20 minutes.
Blend the soup:
Carefully transfer the contents of your pot (including the cooking water) to a high-speed blender or food processor. Let it sit for a minute for some of the steam to escape. Then, pulse a few times to chop up the larger pieces up and slowly increase the speed to high. Blend on high for 1-2 minutes or until the soup has a thick and creamy texture.
Adjust and serve:
Taste and adjust seasonings as needed. If the soup is too thick for your taste, you can add up to 2 cups of water. Taste and adjust seasoning after adding any water.

Nutrition

The post Vegan Cream of Zucchini Soup 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!

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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 Buffalo Ranch Pickles

Brittany Roche — Fri, 02 Aug 2024 05:07:00 +0000

Looking for a buffalo ranch pickles recipe that doesn’t use a seasoning packet? We have the answer! Our homemade refrigerator buffalo pickles are made from-scratch using fresh garden cucumbers and completely vegan and dairy-free!

Our refrigerator pickle recipes are always a huge hit – on the blog, with our neighbors, and in our own house!

So, I’m always on the lookout for a new flavor to try. When I came upon the idea of Buffalo Ranch Pickles on TikTok, I was sold. Buffalo and ranch are two of my favorite flavors; I had to try it!

But most of the recipes I’ve seen online use a ranch seasoning packet which is unfortunately not vegan because of the buttermilk powder used. So, we got to work creating our own version!

Although I loved the idea, I honestly wasn’t sure if these were going to live up to the hype. I really wanted them to taste like buffalo ranch and not some watered down kind of maaaaayyybe version of it. I am happy to report: They definitely live up to the hype! And now I’m putting them on everything!

Vegan chicken sandwiches, meet buffalo pickles.

Burger night? Better get the buffalo ranch pickles!

I even used these pickles to make a pickle ranch dip (similar to the one in our buffalo pizza recipe)!

And I’m sure that list will expand the more we make them…which is going to be often.

This from-scratch spicy ranch pickle recipe made right in your refrigerator (no stovetop required!) is the easy healthy way to enjoy buffalo ranch pickles. And you can use any cucumber, which is especially awesome during summer garden season when cucumbers are plentiful!

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Ingredients for Buffalo Ranch Dill Pickles

You’ll start with 1lb of cucumbers. This is usually one large cucumber (especially if you grow them in your garden!).

For the buffalo ranch pickle brine, you’ll need:

Garlic cloves – minced
Onion powder
Sugar
Lemon pepper seasoning
Dehydrated minced onion
Ground black pepper
Garlic powder
Dried parsley
Dried dill
Sea salt
Hot water – It needs to be hot to dissolve the spices. We just heat up our electric kettle.
Vegan-friendly buffalo sauce – Read more about this in our Tips and Tricks section below! In a pinch, you can also just sub your favorite hot sauce.
Apple cider vinegar
Distilled white vinegar

How to Make Buffalo Ranch Refrigerator Pickles

Our refrigerator pickle method makes these spicy pickles a breeze to make!

Step 1: Prep your cucumbers

Get a clean 32 oz glass container with a sealable lid. Slice your cucumbers into 1/4 inch slices and place in the jar.

We used a Microplane jar top slicer attachment to make this process easy and slice our pickles right into the jar!

Step 2: Make the brine

Mince your garlic cloves. Add these and all the rest of your spices to the jar. Pour in the hot water, buffalo sauce, and vinegars carefully until all the pickle slices are covered completely.

Then, put the lid on the jar and give it a good shake.

Step 3: Let them steep

Place the pickles-to-be in your refrigerator and allow to steep for at least two hours. (I prefer overnight.)

How to Use Buffalo Ranch Refrigerator Pickles

Here are some of our favorite recipes to pair with these homemade pickles:

Vegan Chicken Sandwiches – Using either store-bought vegan chicken patties like Beyond Meat or our tofu cutlet recipe!
Use these pickles in our Dill Pickle Hummus recipe!
Vegan Tuna Salad Sandwiches
TVP Sloppy Joes
Plant-based burger night! Use a store-bought burger like Impossible or Beyond Meat or make our Copycat Beyond Meat Burgers!
Chop them up to make the pickle ranch dressing in our Vegan Buffalo Chicken Pizza!
Enjoy them right out of the jar for the perfect snack for game day or just a Tuesday!
On a vegan BLT with our rice paper bacon and perhaps some sliced avocado – yum!

Tips and Tricks

We highly recommend using the jar top slicer attachment from Microplane to make this process easy and low-mess! It’s so easy to use, affordable (under $15!), and slices the cucumbers perfectly every single time. I am such a mess with slicing veggies evenly by hand, so this thing is a lifesaver!
If you have some of our homemade vegan ranch seasoning on hand, you can skip all the spices and just add 1/2 cup of that to the brine.
The classic Frank’s wing sauce is vegan-friendly, but not all buffalo sauce is so make sure you read the ingredients before purchasing. If you’re looking for a homemade buffalo sauce, check out our buffalo soy curls recipe!
Make sure you use a wide mouth mason jar, so the pickles are easy to remove and enjoy!
Feel free to add some red pepper flakes to the pickle brine if you really like it spicy!

More Refrigerator Pickle Recipes

I am so excited to hear what you think of these buffalo ranch pickles recipe! We have been putting them on everything and anything. My favorite so far is on vegan chicken sandwiches!

When you make it, don’t forget to leave a star rating and review on the recipe below. This helps so much in getting our recipes out to more people. And we love hearing about your experience!

Buffalo Ranch Refrigerator Pickles

Our homemade refrigerator buffalo pickles are made from-scratch using fresh garden cucumbers without a ranch seasoning packet. These buffalo ranch pickles are spicy and zingy and completely vegan and dairy-free!

Course Pickles, Snacks

Cuisine No-Cook, Pickles, Spicy

Keyword buffalo pickles, buffalo ranch pickles, ranch pickles, refrigerator pickles

Prep Time 10

Total Time 2 10

Servings servings

Calories 10kcal

Author Brittany Roche

Equipment

1 Microplane Jar Top Slicer Attachment

Ingredients

1 lb cucumbers sliced 1/4 inch thick

For the Brine:

4-5 garlic cloves minced
2 tsp onion powder
1 tsp sugar
1 tsp lemon pepper seasoning
1 tsp dehydrated minced onion
1/2 tsp ground black pepper
1/2 tsp garlic powder
1/2 tsp dried parsley
1/4 tsp dried dill
1/8 tsp sea salt
1 cup hot water
1/2 cup buffalo sauce
1/4 cup apple cider vinegar
1/4 cup distilled white vinegar

Instructions

Prep the ingredients:

Get a clean 32 oz glass container with a sealable lid. Slice your cucumbers into 1/4 inch slices and place in the jar. We used a Microplane jar top slicer attachment to make this process easy and slice our pickles right into the jar!

Make the brine:

Mince your garlic cloves. Add these and all the rest of your spices to the jar. Pour in the hot water, buffalo sauce, and vinegars carefully until everything is covered completely. Then, put the lid on the jar and give it a good shake.

Let it steep:

Place the pickles-to-be in your refrigerator and allow to steep for at least two hours. (I prefer overnight.)

Notes

We highly recommend using the jar top slicer attachment from Microplane to make this recipe the easiest it can be!

Nutrition

The post Vegan Buffalo Ranch Pickles appeared first on Plant Power Couple.

168极速赛车开奖官网 Vegan Buffalo Chicken Pizza

Brittany Roche — Mon, 15 Jul 2024 23:17:40 +0000

Why choose between Buffalo wings or pizza when you can have both with this vegan Buffalo Chicken Pizza? I’ve tested this recipe again and again and finally found the perfect balance between creamy, spicy, and zingy with a splash of cooling from the dill pickle ranch. It’s one-part white pizza, one-part buffalo pizza, and unlike other recipes, it doesn’t use any tomato sauce.

Add some spice to your slice with this delicious Buffalo soy curl pizza!

I tested this Buffalo chicken ranch pizza recipe at least 5 times (and we ate a lot of Buffalo chicken pizzas) until I found the perfect balance of ingredients and flavors. I wanted this pizza to be a truly epic flavor experience and wouldn’t settle for anything less. You deserve the best.

They say when you know you know, and the minute I tasted this version of our vegan buffalo pizza recipe, I knew. It was ready and it was time to share it with the world! We even captured that moment on video for solid proof of its magic.

This Buffalo chicken pizza uses our simple buffalo soy curls as the main topping to provide maximum buffalo chicken flavor and texture without needing an oven or air fryer – just a simple heating on the stove. This makes things so easy!

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Why You’ll Love Vegan Buffalo Pizza

Creamy buffalo base with tender soy curl chicken and drizzled with zesty dairy-free ranch
This can be made as from-scratch or quick & easy as you’d like. We’ve included options for both.
It’s a fantastic way to shake up your regular pizza night menu!

Buffalo Chicken Pizza Ingredients

Vegan Chicken Bouillon Powder: We use our homemade vegan chicken bouillon powder. This adds an out-of-this-world chickeny flavor to our buffalo soy curls. You can use a vegan bouillon paste, but cut the amount in half. Can also grind up a bouillon cube, but be aware store-bought bouillon is often saltier than our homemade vegan bouillon recipe.

Vegan-Friendly Buffalo Sauce: You can use store-bought buffalo sauce (the very popular Frank’s Red Hot Buffalo Wing Sauce is vegan friendly) or you can make this homemade version we use for our buffalo tofu wings. In a pinch, any hot sauce will do, but the flavor will be different. Also, if you really love Buffalo sauce recipes, make sure to check out our buffalo lettuce wraps.

Pizza Dough: You can use either store-bought pizza dough or make your own with our homemade pizza dough. If using homemade, give yourself at least 2 hours to prep the dough. Many store-bought pizza doughs are vegan-friendly. Just be sure to read the ingredients! If you are using store-bought, I recommend choosing a frozen dough, as they tend to yield a far better texture.

Vegan Mozzarella Shreds

You can use our homemade vegan pizza mozzarella or store-bought vegan mozzarella shreds.

We used Vevan shreds which we found at our local Grocery Outlet. They melt SO well! Other brands that would also work: Daiya, Follow Your Heart, and Parmela Creamery.

I would stay away from Violife shreds for pizza unless you are using a high-heat pizza oven, like the Pizzadesso! This is because we find Violife cheese needs a high heat to melt effectively. If you have access to really high heat, Violife melts beautifully!

Chopped Green Onions

These add a slight oniony burst of flavor to finish our pizza. You can also use chives!

Also, I don’t know if you are aware of this, but scallions are so, so easy to grow. I bought one bunch of scallions over 5 years ago and have just been clipping off them ever since.

Purchase larger diameter scallions with a decent showing of roots. Trim the scallions down to the white part and place the bottoms in a small glass with some water. When they have started to grow fresh green tips and longer roots, you can transfer them to your garden or a pot with some soil on your kitchen windowsill.

Soy Curls

We find soy curls make the easiest, meatiest, and most tender vegan chicken. Soy curls are a fantastic plant-based staple and the secret ingredient in many of our veganized chicken recipes.

They’re an amazing plant-based product trademarked by and only available from Butler Foods and made in Oregon. We usually purchase them through Amazon. You can also use chicken flavored tofu (like in our buffalo tofu wings recipe), or a store-bought vegan chicken

For breaded vegan chicken, you can’t beat Gardein Ultimate Chicken, Beyond Meat Chicken, or Impossible brand. For non-breaded vegan chicken, we usually opt for Sweet Earth or Tofurky.

Using chickpeas baked in a Buffalo sauce to make a “buffalo chickpea pizza” is another popular choice!

Vegan Ranch Dressing

We’ve included our easy vegan ranch recipe in the recipe card below. There are also many store-bought vegan ranch dressings available. Daiya, Follow Your Heart, and the popular Hidden Valley Ranch dressing are all widely available at many grocery stores.

If you are using store-bought vegan ranch, I suggest mixing 1/4 cup of chopped pickles with 2/3 cups of vegan ranch to make the pickle ranch.

Alternatively, instead of ranch you can use a vegan blue cheese dressing (Daiya and Follow Your Heart both make one). We also have a vegan blue cheese dressing in our buffalo tofu wings recipe if you want to keep to the homemade route.

More Optional Add-Ins & Variations:

Thinly sliced red onion, roasted red peppers, or cherry tomatoes also work great on this pizza.

You can also brush the crust with olive oil and sprinkle on a little ranch seasoning if you want to go really over the top!

How to Make Vegan Buffalo Pizza

Too many people just throw random ingredients on a pizza and hope it works. This recipe is so very intentional. Follow every measurement and instruction, and you will have the most epic buffalo pizza in your hands.

Step 1: Make the Buffalo Soy Curls:

Add all the buffalo soy curls ingredients to a high-walled pan. Cook on medium low (covered) for 5 minutes. Then, remove the cover and cook on medium heat for 5 minutes, stirring every couple minutes to prevent sticking to the bottom.

Step 2: Make the Dill Pickle Ranch

Add all the pickle ranch ingredients to a small bowl and whisk until totally combined.

Step 3: Assemble the Pizza

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

Spread 1/2 cup vegan cheese cheese evenly over the crust, leaving a 1-inch border around the edge. Drizzle 2-3 Tbsp vegan buffalo sauce over the mozzarella.

Spread the buffalo soy curls evenly over the crust and top with remaining vegan mozzarella. Drizzle with 2-3 more Tbsp vegan buffalo sauce.

Step 4: Bake the Pizza

Bake your vegan buffalo 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 5: Finishing Touches

Remove and let cool on your cutting board or wire rack for 10 minutes before slicing. Before serving, drizzle with vegan ranch and top with sliced green onions.

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:

Follow the instructions for making each component of the pizza as written.
Turn on your Pizzadesso and hit the NY Style 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. Assemble the pizza as directed in the original recipe.
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.
8 min later, the Pizzadesso will have worked its magic. Let cool 5 min. Then, drizzle with dill pickle ranch and sprinkle with sliced scallions serving!

Tips & Tricks

Follow these time-tested tips and tricks for the best results every time.

Feel free to make all the components ahead of time – the pizza dough, the buffalo soy curls, and the vegan ranch can all be made ahead of time and stored in the refrigerator in an airtight container until ready to use
You can increase or decrease the amount of buffalo sauce you use based on your preference for spiciness
This pizza lends itself quite well to a stuffed crust if that’s your jam! (It’s mine!) T usually makes half stuffed crust for me.
If you really love ranch, serve some extra dill pickle ranch on the side to dip your crusts in!

How to Serve Buffalo Soy Curl Pizza

Serve this pizza on its own or as part of a larger meal with a vegan caesar salad or this great Copycat Olive Garden Salad.

We also love to serve this pizza with some extra dill pickle ranch to dip crusts and veggie sticks (like carrots and celery) in!

How to Store Leftover Pizza

In the refrigerator: Store leftover pizza in an airtight container for up to five days in the refrigerator.

In the freezer: 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.

How to Reheat Pizza

Reheat leftover Buffalo chicken pizza on a baking sheet for about 5-7 minutes in a preheated 350°F oven. Frozen slices will take at least 15-20 minutes. Honestly, this pizza is also really good cold. Just sayn’.

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

More Great Pizza Recipes

I know you’re going to love this pizza and hope you feel all the love that went into this recipe!

When you try it, we cannot wait to hear what you think. Please leave a star rating and review below. This helps more people find our recipes, and we love joining in on your kitchen adventures!

Vegan Buffalo Pizza

Course Dinner

Cuisine Pizza

Keyword vegan buaffalo pizza, vegan buffalo chicken pizza

Prep Time 25

Cook Time 20

Total Time 45

Servings slices

Calories 382kcal

Author Brittany Roche

Ingredients

For the buffalo soy curls:

2 oz. dry soy curls
3/4 cup water
1 ½ Tbsp vegan chicken bouillon powder
3 Tbsp vegan-friendly buffalo sauce

For the vegan pickle ranch:

2 Tbsp unsweetened non-dairy milk
1/2 Tbsp apple cider vinegar
1/2 cup vegan mayo
1/4 cup chopped dill pickles
1/2 tsp onion powder
1/2 tsp dried dill
1/4 tsp garlic powder
1/4 tsp celery salt
1/4 tsp dried parsley
1/8 tsp black pepper

For the pizza:

16- oz pizza dough
1.5 cups vegan mozzarella shreds divided
4-6 Tbsp vegan-friendly buffalo sauce divided
Chopped green onions for garnish

Instructions

Make the buffalo soy curls: Add all the buffalo soy curls ingredients to a high-walled pan. Cook on medium low (covered) for 5 minutes. Then, remove the cover and cook on medium heat for 5 minutes, stirring every couple minutes to prevent sticking to the bottom.
Make the dill pickle ranch: Add all the pickle ranch ingredients to a small glass bowl and whisk until totally combined.
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 1/2 cup vegan mozzarella cheese evenly over the crust, leaving a 1-inch border around the edge. Drizzle 2-3 Tbsp vegan buffalo sauce over the mozzarella. Spread the buffalo soy curls evenly over the crust and top with remaining vegan mozzarella. Drizzle with 2-3 more Tbsp vegan buffalo sauce.
Bake the pizza: Bake your vegan buffalo 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 with vegan ranch and top with sliced green onions.

Notes

Pizzadesso Instructions

Turn on your Pizzadesso and hit the NY Style setting. Then, push in the knob to start preheating.
While preheating, assemble your pizza as directed.
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.
8 min later, the Pizzadesso will have worked its magic. Let cool 5 min! Before serving, drizzle with the pickle ranch and top with sliced green onions. Enjo

Nutrition

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168极速赛车开奖官网 Vegan Corn Fritters with Peppers

Terrence Roche — Tue, 02 Apr 2024 17:34:56 +0000

These vegan corn fritters are a testament to how simple ingredients can create something extraordinarily delicious. Spicy, zesty, and imbued with a fresh and summery vibe, they’re astonishingly easy to whip up and versatile enough to complement anything from creamy pastas to crisp salads.

I learned to make these poblano corn fritters when I was working as a line cook in a bustling Boulder-based microbrewery in the 90s.

I ate them for my shift meal alongside buttered pasta so often, I practically became known for it!

And when B and I went vegan, I told her how much I wanted to veganize them. She didn’t seem all that impressed, but I could not be deterred from this mission.

When I finally made them and handed her a plate, her eyes lit up. “I had no idea…the flavor…wow!” was all she could mutter while housing half a dozen of these fritters in one sitting.

It was then I knew she got it. And I think once you try them, you will too.

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Why You’ll Love This Vegan Corn Fritters Recipe

Here are just a few reasons I think you’ll flip for these vegan poblano corn fritters:

They are oh so easy to make. That was another thing that surprised B!
The recipe is just so delicious with a fresh enticing flavor that really draws you in – spicy, zesty, fresh, summery, but also comforting!
Go with a wide variety of things like creamy or buttery pastas, potato sides, salads, or all on their own with all the dips!
These fritters are not only easy to make in large batches but they also freeze and reheat well, making them perfect for meal prep
They’re a great way to use up fresh summer corn, green onions, and peppers from your garden! But they have enough substitutions to make any time of year!

Ingredients in These Corn Cakes (Vegan)

Here, we’ll go over some ingredient notes to achieve the best results, but remember you can find the full recipe with ingredient amounts in the recipe card at the bottom of this post.

Here are the handful of ingredients you’ll need to make a batch of these fried corn cakes:

Neutral Oil: Ideal for frying, choose from refined coconut oil, sunflower, safflower, vegetable, or avocado oil.
Poblano Pepper: Small diced for a kick of flavor, though jalapeños are a great alternative.
Green Onions: Diced for a sharp, fresh taste.
Canned Yellow Corn: Don’t drain the liquid! The juice adds moisture and sweetness.
Yellow Cornmeal & All-Purpose Flour: The base that binds our fritters.
Nutritional Yeast: For that cheesy flavor
Flax Meal: For the binding. Ground flaxseed is how we make corn fritters without egg!
Spice Cabinet: Onion powder, garlic powder, salt, coriander, cumin, black pepper for depth.
Shredded Vegan Cheddar: Optional, but adds a lovely cheesy flavor.

Zucchini Corn Fritters

Feel free to Incorporate shredded zucchini into the batter for an extra veggie boost. Just make sure you squeeze out the excess liquid in your zucchini before adding to the batter to maintain the fritters’ integrity. If adding zucchini, you probably won’t need the optional water in the batter.

Substitution Options for Jalapeno Corn Cakes

Here, we’ll walk you through some substitution options for this recipe. This recipe serves as a fantastic base for experimentation!

For the canned corn: Fresh corn kernels bring a crunch and natural sweetness, especially during corn season! Just make sure you cook the ear of corn before you use it. For the liquid, just add about ¼ cup water to the food processor with the corn.

For the cornmeal: To make vegan corn fritters without cornmeal, you may be able to use chickpea flour, but we haven’t tried this.

For the all-purpose flour: Use gluten-free all-purpose flour to make gluten-free corn fritters!

For the green onion: Red onion, yellow onion, or white onion can work for a different flavor profile.

For the poblano peppers: Jalapeño peppers or your favorite pepper variety can vary the heat and flavor. Green bell peppers can offer a kid-friendly version. Red bell pepper can add a totally different vibe!

For the spices: Feel free to shake up the spices and experiment with different flavors!

How to Make Easy Vegan Corn Fritters

Now, we’ll walk you through the easy process of making these poblano corn cakes!

Step 1: Cook the peppers and onion.

Begin with cooking peppers and green onions in oil until they’re fragrant but firm.

Step 2: Make the corn fritter batter.

Pulse the corn in a food processor, then mix it with the dry ingredients, sautéed veggies, and optional vegan cheese to form your batter.

Step 3: Cook the vegan fritters.

Shallow fry ¼ cup (4 Tablespoons) of batter in hot oil until each fritter is golden brown and cooked through, adding more oil as needed.

Transfer each batch to a paper towel-lined plate to drain as the next batch cooks.

Can you make vegan corn fritters in the air fryer?

I am not sure if you can make this particular recipe in the air fryer because of the batter consistency. It could work if you have a solid skillet or cake pan for your air fryer!

How to Serve Veggie Fritters

Serve these healthier corn fritters hot for dinner with sides, with your favorite dipping sauce for a light lunch, or even on their own for the perfect snack!

Here are some of our best serving ideas:

With a dollop of vegan sour cream and sprinkle of green onions
Make a spicy aioli with vegan mayo, hot sauce, and maple syrup
Serve alongside your favorite dip like avocado ranch or vegan burger sauce.
Serve with a lime or lemon wedge for a spritz of fresh lime juice or lemon juice
Alongside your favorite potato side dish like potato wedges, baked potato, twice-baked potatoes, roasted potatoes, or mashed potatoes!
Over your favorite creamy pasta dishes like Creamy Spinach Pasta, Creamy Vegan Broccoli Pasta, Creamy Vegan Garlic Pasta, Avocado Tequila Lime Pasta, or Vegan Linguine Clam Sauce!
On top of a vegan Caesar salad or Copycat Olive Garden House Salad
As a sandwich or slider with tahini slaw!

How to Store Leftovers

One of the best things about these vegan corn fritters with poblano peppers is they make great leftovers! You can prep them ahead of time and leave the rest in the fridge or freezer for later!

Fridge: Store in an airtight container; they’ll last for up to 3 days.

Freezer: Freeze them on a baking sheet before transferring to a bag for up to a month.

Reheat: Warm them in a pan or oven until they’re warmed through and slightly crispy again.

Vegan Fritters FAQ

Here are some answers to common questions asked about making vegan fritters!

What can I use instead of egg for fritters?

Instead of egg for fritters, try ground flaxseed! Flax meal, when mixed with liquid to create a “flax egg”, acts as the perfect binder, mimicking the texture and consistency of eggs.

Why are my corn fritters falling apart?

If your corn fritters are falling apart, ensure your batter isn’t too dry and that you’re cooking them at the right temperature.

Why are my fritters not crispy?

To make sure your fritters are crispy, use a hot pan and sufficient oil. Frying at too low a temperature is a common mistake I see when making fritters!

Why are my corn fritters sticking?

A well-oiled surface and patience before flipping can mitigate your fritters sticking. A good rule of thumb is if the fritter is still sticking to the bottom of the pan, they’re not ready to be flipped.

More Vegan Recipes with Corn

Got lots of corn? Here are a few more ways to use it!

Tried this recipe?

Don’t forget to leave a star rating and review below! Your feedback not only helps others discover these delicious vegan corn fritters but we also love hearing about your experience!

Can’t wait to hear what you think of this fresh and tasty recipe. Enjoy!

Vegan Veggie Fritters with Corn and Peppers

These vegan corn fritters are a testament to how simple ingredients can create something extraordinarily delicious. Spicy, zesty, and imbued with a fresh and summery vibe, they're astonishingly easy to whip up and versatile enough to complement anything from creamy pastas to crisp salads.

Course Appetizer, Lunch, Side Dish, Snack

Cuisine American, Pan fried

Keyword vegan corn fritters, vegan fritters, veggie fritters

Prep Time 15

Cook Time 25

Total Time 40

Servings fritters

Calories 114kcal

Author Terrence Roche

Ingredients

2 Tbsp neutral oil plus more for frying
1/2 cup poblano pepper small diced
1/4 cup scallions diced
1 15 oz can yellow corn undrained
1 cup yellow cornmeal
1/4 cup AP flour
2 tsp nutritional yeast
1 tsp flax meal
1 tsp onion powder
1 tsp garlic powder
1 tsp salt
1/2 tsp coriander
1/2 tsp cumin
1/2 tsp fine black pepper
1/4 cup shredded vegan cheddar optional
2 Tbsp water if needed

Instructions

Heat 2 Tbsp oil on medium high heat in a large pan.
Add the peppers and green onions and saute for 2-3 minutes until fragrant but still firm.
Add the corn to a small food processor and pulse 3-5 times until chopped but not pureed.
Add the cornmeal, flour, nutritional yeast, flaxmeal, and spices to a large mixing bowl and whisk to combine.
To the mixing bowl, add the corn, optional vegan cheese, and sauteed peppers and green onions. Stir to combine ingredients well and create the batter. If needed, add the optional 2 Tbsp water.
To cook the vegan corn fritters, heat another 2 Tbsp oil over medium high heat.
Measure about 1/4 cup of the batter and add it to the heated pan. Depending on the size of your pan, you may be able to do 2-4 at a time.
Cook about 2-3 minutes on each side until browned and cooked through.
Add more oil as needed for the remainder of the veggie fritters.

Nutrition

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168极速赛车开奖官网 Vegan Crab Cakes with Hearts of Palm and Artichoke

Terrence Roche — Fri, 23 Feb 2024 18:15:20 +0000

These vegan crab cakes will have you doing double-takes! It’s perfect on a bed of pasta, or served as a sandwich (or sliders!) with our crispy potato wedges. Hearts of palm crab cakes are also a fantastic topper for a simple, or not-so-simple, salad. Try them with vegan tartar sauce, spicy cocktail sauce, or our sesame pineapple salsa!

I acquired my crab cake making skills while working as a line cook at a seafood restaurant in Boulder, Colorado in my early 20s.

Before this time, I’d always felt so-so about traditional crab cakes. Honestly, I found most of them overly mushy. Or even worse, contain nothing but bland crab. And nothing is worse than a dry crab cake.

The key ingredients that changed things for me was adding a few drops of cream (or in this case, dairy-free cream) to add the perfect blend of richness and moistness to your cakes.

This past summer, I set out on a mission to use my original framework to make the best plant-based crab cake on the planet, and my friends, I think we’ve done it!

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Why You’ll Love These Crabless Cakes

There are so many reasons to love these vegan crab cakes. Here are our top 3:

The texture is magnificent – not mushy, not dry. It’s the Goldilocks of crabless cakes.
They taste better and are much cheaper than store-bought vegan crab cakes.
They’re freezer friendly and perfect served over pasta or on a vegan crab cake sandwich!

Ingredients in Vegetarian Crab Cakes

These delicious vegan crab cakes require 9 ingredients + spices. We’ll go over some ingredient notes in this section, but remember the full recipe with ingredient amounts can be found in the recipe card at the bottom of this post!

To make them, you’ll need:

Canned artichoke hearts and hearts of palm – This base ingredient combo is my favorite crab meat stand-in.
Wakame flakes
Spice Cabinet: onion powder, garlic powder, Old Bay Seasoning, ground celery seed salt, pepper, salt
Lemon juice
Vegan heavy cream or coconut milk (full fat) – Make sure whatever you’re using is both plain and completely unsweetened.
Panko breadcrumbs
Chopped green onions
Chopped roasted red pepper – from a jar rather than fresh red bell pepper
Olive oil or other neutral oil – for frying

Substitution Options for Heart of Palm Crab Cakes

If you need a substitute for one of the above ingredients, here are our best tips! Please remember substituting any of these ingredients may not lead to a desired result. We’d love to know if you try any of these or other substitutes in the comments below!

For the artichokes / hearts of palm: In a pinch, you can use one of all or the other. You may also be able to use jackfruit, but we haven’t tried this.

For the wakame: You can sub kelp flakes or nori or any other compatible seaweed alternative for the wakame. You can also skip this if you don’t want those seafood flavors.

For the lemon juice: In a pinch and for a different vibe, lime juice will work. Dijon mustard may also work!

For the vegan heavy cream: Use full-fat canned coconut milk, vegan mayonnaise, or a high-fat plain plant milk.

For the roasted red peppers: I think jarred sun-dried tomatoes would also work for a different vibe! Red onion is a good choice too.

How to Make Easy Vegan Crab Cakes

Make one batch of this vegetarian crab cake recipe, and you’ll never go back to store-bought again!

Step 1: Prep your wakame.

First you’ll want to pulverize your wakame seaweed flakes in your food processor. Once they are close to a fine powder, set it aside with your other spices

Step 2: Prep the artichokes and hearts of palm.

Chop the artichoke hearts and hearts of palm or pulse in your food processor until the consistency shredded crabmeat. Transfer this to a large bowl.

Step 3: Make the vegan crab cake mix.

Add the spices and powdered seaweed, the vegan heavy whipping cream and lemon juice to the large mixing bowl.

Then, sprinkle in the bread crumbs evenly.

Finally, add the chopped scallions and roasted red peppers and fold with a rubber spatula to combine or get in there with your hands to mix.

Step 4: Form and cook your vegan crab cakes.

When all the ingredients are thoroughly combined, form equal-sized thick patties / cakes.

Heat the oil in a large skillet over medium high heat.

Fry the crab cake patties on medium high 3-4 minutes per side until golden brown. Set cooked patties on a paper towel to drain while you cook the rest.

How to Serve This Vegan Crab Cake Recipe

We have so much fun finding new ways to serve these crabby artichoke cakes!

They’re a great option for serving:

As a main dish atop a creamy vegan pasta like our Light and Creamy Spinach Pasta, Creamy Vegan Broccoli Pasta, or Creamy Vegan Garlic Pasta.
On a sandwich with cocktail sauce and fresh dill
On a salad with a lemon wedge, corn salsa, and vegan remoulade
Alongside some potato wedges – we have both air fryer and cast iron wedges!

How to Store Hearts of Palm Crab Cakes

Store leftover hearts of palm cakes in an airtight container in the fridge for up to 5 days.

You can also freeze them for up to 6-8 weeks.

To freeze, I like to freeze them on a baking sheet first before transferring to a freezer-safe bag or container. This will ensure they don’t stick together! You could also try separating them with a small square of parchment paper between each.

More Vegan Seafood Recipes

If you’re into plant-based seafood dishes, you don’t have to stop here!

Check out more of our favorite vegan recipes for seafood classics:

We can’t wait to hear what you think of these plant-based crab cakes!

When you try them, please leave a star rating and review on the recipe below. This helps more people find our recipes, and we just love celebrating your kitchen wins with you!

Enjoy!

Easy Vegan Crab Cakes

These vegan crab cakes will have you doing double-takes! It’s perfect on a bed of pasta, or served as a sandwich (or sliders!) with our crispy potato wedges. It’s also a fantastic topper for a simple, or not-so-simple, salad. Try them with vegan tartar sauce, spicy cocktail sauce, or our sesame pineapple salsa!

Course Appetizer, Dinner, Main Course

Cuisine American

Keyword crabless cakes, vegan crab cakes, vegan seafood

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 139kcal

Author Terrence Roche

Ingredients

1 (14-oz) can artichoke hearts
1 (14-oz) can hearts of palm
1 Tbsp wakame flakes*
1/2 Tbsp onion powder
1/2 Tbsp garlic powder
1/2 Tbsp Old Bay Seasoning
1 tsp lemon juice
1/8 tsp celery salt
1/8 tsp black pepper
1/8 tsp salt
1/4 cup vegan heavy cream or full-fat coconut milk
1 cup panko bread crumbs
1/2 cup chopped roasted red pepper from a jar
1/4 cup chopped scallions
1 Tbsp olive oil for frying

Instructions

Process the seaweed flakes: First you’ll want to pulverize your wakame seaweed flakes in your food processor. Once they are close to a fine powder, set it aside with your other spices.
Shred the artichokes and hearts of palm: Chop the artichoke hearts and hearts of palm or pulse in your food processor until the consistency shredded crabmeat.
Make the crab cake mix: Add the spices and powdered seaweed, the vegan heavy whipping cream and lemon juice. Then, sprinkle in the bread crumbs evenly. Finally, add the chopped scallions and roasted red peppers and fold with a rubber spatula to combine.
Form and cook the crab cakes: When all the ingredients are thoroughly combined, use your hands to form equal-sized patties/cakes. Heat the oil in a large saute pan over medium high heat. Fry the crab cake patties on medium high 3-4 minutes per side.

Notes

*You can sub kelp flakes or nori or any other compatible seaweed alternative for the wakame

Nutrition

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168极速赛车开奖官网 Creamy Vegan Spinach Pasta

Brittany Roche — Sun, 28 Jan 2024 05:00:00 +0000

You are going to love this creamy vegan spinach pasta because it’s flavorful and creamy, but with a lightness you wouldn’t expect. The pasta will give you energy without being bogged down from cheese and heavy cream – perfect for summer. It pairs perfectly with our vegan Crab Cakes, but honestly, it’s also a great meal all on its own, with some garlic bread of course!

Sometimes you want a creamy pasta but something not too heavy.

Something that hits that craving for comfort food without weighing you down or inducing a total food coma.

In those times, I turn to this Creamy Vegan Spinach Pasta recipe. It’s a great way to satisfy my cravings for comfort food but keep myself feeling productive.

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Why You’ll Love This Creamy Vegan Spinach Pasta:

There are so many reasons to love this easy pasta recipe, but here are our top 3:

Made with silken tofu, not cashew cream. This makes the recipe much more budget-friendly and good for those with nut allergies!
It’s an easy recipe to make. Saute some spinach, blend up a sauce, and bring it all together!
The best flavor. Subtle, fresh, and zingy is the best word I can think of to describe it. With a good sting of garlic and zest of lemon thrown in for good measure. This is a flavor the whole family will love!

Ingredients for Easy Creamy Vegan Pasta

You’ll need just 8 simple ingredients + spices to make this easy creamy lemony pasta!

We’ll go over some ingredient notes here to ensure you get the best results, but you can find the detailed recipe with ingredient amounts in the recipe card at the bottom of this post.

Fettuccine noodles + some of the reserved water
Olive oil
Fresh spinach – de-stemmed and chopped
Garlic cloves – minced
Silken tofu
Dry white wine or white wine vinegar – for sauteing the spinach. I like to use an Italian pinot grigio both in and with this recipe.
Lemon juice – fresh is best, but bottled will work too!
White miso paste – This adds a tangy zip, almost like parmesan.
Spice Cabinet: onion powder, salt, white pepper

Substitution Options for Creamy Spinach Sauce Pasta

If you need a substitute for the ingredients above, here are our best tips. But remember, substituting any ingredient can cause a not-always-pleasant final result. Let us know if you try any substitutions and how they work out for you in the comments below!

For the fettuccine: Feel free to sub your favorite pasta shape here. Any type of pasta would work. I especially think penne would be great!

For the silken tofu: You can use soft tofu as a 1:1 sub. You can probably also use raw cashews to make a similar sauce, but you would need to add more liquid to the recipe and use a high-powered blender or food processor. Coconut milk may be a decent sub, but you would need to thicken it or cook it down considerably. This would also affect the cooking time.

For the olive oil: We use this to saute the spinach. Feel free to omit it and saute the spinach in vegetable broth if you are oil-free. You can also use a different oil like avocado oil or sunflower oil.

For the spinach: Feel free to use your favorite greens here like kale! Baby spinach is fine too. You can also go another route and try adding some cherry tomatoes or artichokes to create a vegan spinach artichoke pasta!

For the wine: Instead of white wine, you can use white wine vinegar or just white vinegar.

For the miso paste: You can sub chickpea miso 1:1 or try something like sauerkraut brine to get a similar fermented flavor. More white wine or some vegan parmesan cheese will also work. Nutritional yeast can be added to the sauce but is not a 1 for 1 sub for miso paste.

How to Make Creamy Vegan Lemon Pasta with Spinach

You’re going to love how easy it is to make this spinach pasta recipe!

Step 1: Cook the pasta.

Get a large pot of salted water boiling and cook the pasta according to package directions, reserving 1/3 cup of the pasta cooking water for the sauce.

Step 2: Make the creamy sauce.

While the pasta cooks, make your sauce by adding all the ingredients to a small blender or food processor and blending until smooth. Cover and set this in the fridge until ready to use.

Step 3: Saute the spinach.

Heat the olive oil in a medium saute pan on medium heat. Add the garlic and cook for 2-3 minutes. Add the spinach and stir to coat. Cook for 1-2 minutes or until spinach is slightly wilted.

Step 4: Assemble the dish

Toss the sauce with the drained pasta and 1/3 cup reserved pasta water. Then, stir in the spinach. Cover and heat on low stirring often until warmed through and the sauce has reached your desired thickness.

How to Serve This Healthy Spinach Pasta Recipe

Serve this vegan spinach pasta hot with vegan crab cakes, soy curl chicken, vegan chicken cutlets, or pesto tofu!

It’s also wonderful with a side of vegan garlic bread or cheesy vegan breadsticks and topped with freshly cracked black pepper, red pepper flakes, or pine nuts.

If you’re looking for a lighter option, serve it with a side salad like our Copycat Olive Garden Salad or Vegan Caesar Salad! The vegan caesar also uses silken tofu, so you can use the rest of the block you have and make a half-batch perfect for lunch!

How to Store Leftover Creamy Spinach Pasta

Store leftover pasta in the fridge in an airtight container for up to 5 days.

Reheat leftover pasta in the microwave at 80% heat for 2-4 minutes, stopping to stir and check the heat every 1-2 minutes until warmed through.

More Creamy Vegan Pasta Recipes

We love creamy vegan pastas in this house! Here are more options you’ll love:

I so hope you enjoy this recipe as much as we did!

When you try it, don’t forget to leave a star rating and review below. This helps support our work and we love hearing about your cooking adventures!

Until next time!

Creamy Vegan Spinach Pasta

You are certain to love this easy and light creamy spinach pasta. It’s a great recipe for summer or any time of year. It's flavorful and creamy, but with a lightness you wouldn't expect. The pasta will give you energy without being bogged down from cheese and heavy cream. It pairs perfectly with our vegan Crab Cakes, but honestly, it's also a great meal all on its own, with some garlic bread of course!

Course Main Course

Cuisine Italian, Italian-American

Keyword vegan pasta recipes

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 267kcal

Author Brittany Roche

Ingredients

For the dish:

8 oz dry fettuccine noodles
⅓ cup reserved pasta water

For the garlic spinach:

1/2 tsp olive oil
2.5 cups spinach de-stemmed and chopped
5-6 cloves garlic minced

For the creamy sauce:

4 oz silken tofu
2 Tbsp dry white wine or white wine vinegar
2 Tbsp lemon juice
1 Tbsp miso paste
1/2 Tbsp onion powder
1 tsp sea salt
1/4 tsp white pepper

Instructions

Cook the pasta according to box directions, reserving 1/3 cup of the pasta cooking water for the sauce.
Make the sauce: While the pasta cooks, make your sauce by adding all the ingredients to a small blender or food processor and blending until smooth. Cover and set this in the fridge until ready to use.
Saute the spinach: Heat the olive oil in a medium saute pan on medium heat. Add the garlic and cook for 2-3 minutes. Add the spinach and stir to coat. Cook for 1-2 minutes or until spinach is slightly wilted.
Assemble the dish: Toss the sauce with the drained pasta and 1/3 cup reserved pasta water. Then, stir in the spinach. Cover and heat on low stirring often until warmed through and the sauce has reached your desired thickness.
Serve hot with vegan crab cakes and/or garlic bread, topped with freshly cracked black pepper. Enjoy!

Nutrition

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168极速赛车开奖官网 Vegan Zoodle Ramen

Brittany Roche — Tue, 16 Jan 2024 05:01:00 +0000

If you’re looking for a way to sneak more veggies into your diet, you have to try this vegan zoodle ramen recipe! It’s made right in your mason jar, so there’s no mess to clean up. And you can make them ahead of time and keep them in the fridge for cozy veggie ramen noodle soup whenever you need a pick-me-up! To up the cozy factor, this easy recipe features a creamy green curry broth that packs a robust flavor with a hint of spice. This post is sponsored by our friends at Microplane!

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We don’t post a ton of zucchini noodle recipes here on Plant Power Couple, mostly because I am super picky about them. I don’t post one unless it’s really special.

And this, my friends, is one of those special times.

This zucchini noodle ramen was inspired by our friends at Microplane and their incredibly handy spiralizer jar top lids that fit right onto the top of a mason jar!

It’s the perfect gadget for making incredible veggie ramen right in a jar.

This is instant noodles the healthy way! It’s a genius idea for getting your veggies in an easy and delicious way that will also keep you cozy and warm this winter!

Pin this recipe f or later.

Why You’ll Love Zoodle Ramen Soup

There’s so much to love about this vegetable noodle ramen! But here are our top 3 reasons it’s the best ramen:

It’s a great way to get your veggies in but still enjoy some soul-warming comfort food!
Totally customizable. Make it all-veggie noodle or half veggie noodles / half ramen. Add your favorite flavors and toppings. Have fun with it!
Since this recipe is totally made in your mason jar (thanks to our handy Microplane jar top spiralizer!), it cuts down on dishes, so you can make more meals with less mess.

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Zucchini Noodle Ramen Ingredients

You’ll need 8 ingredients to make this zucchini ramen!

Zucchini – Spiralized. Peeling is optional. I like to leave it unpeeled, so you get those pretty green stripes in your zoodles!
Carrot – Peeled and spiralized.
Vegan chicken bouillon powder – We always use our homemade vegan bouillon powder for the best flavored vegetable broth!
Soy curls – Broken into bite-size pieces. This will act as our plant-based chicken. You can also sub TVP chunks or strips.
Ramen noodles – I like to add regular noodles to the veggie noodles, but you can skip the traditional ramen noodles and do all zucchini noodles if that’s your jam!
Curry paste – Both green and red curry paste work! Make sure to check the ingredients on the brands available at your local grocery store, as not all curry paste is vegan.
Yellow curry powder
Canned coconut milk – Make sure you use the full-fat version! I’d also look for something unsweetened and with as few ingredients as possible to avoid a weird sweet taste.
Lime – Fresh lime is best!

Substitution Options for This Zoodle Soup

This recipe makes a great framework for all kinds of homemade ramen cup varieties! Here are our best substitution tips. If you try any of these or have anything to add, leave a comment and let us know!

For the spiralized zucchini: Yellow squash will also work perfectly! Or, if you’re a spiralizing aficionado, use your favorite spiralized veggie! I’ve been reading that parsnips are a fun one to try. You can also add some seared bok choy in place of the carrot noodles.

For the carrot: You can sub more zucchini noodles, ramen noodles, or use any of the zucchini noodle subs!

For the bouillon: Sub half as much vegan bouillon paste or 1 bouillon cube. We used a chicken-style bouillon, but you can switch it up with various bouillon flavors to suit your taste! A vegan beef broth bouillon would be a great variation.

For the ramen noodles: Sub rice noodles, Pad Thai noodles, udon noodles, or another quick-cook noodle. You can also sub all the ramen noodles with more zoodles and veggie noodles to make this a super low carb vegan meal! I would not sub spaghetti or a noodle that takes more than 3 minutes to cook.

For the curry paste: Use any curry paste you want in this recipe. Just make sure you check the ingredients because not all are vegan! Miso paste could be another good option for a miso broth. Be aware, though, it will add extra sodium which may need to be adjusted depending on the amount of bouillon you use.

For the curry powder: Feel free to mix this up with your favorite spices here!

For the lime: If you don’t have access to fresh limes, 1-2 Tbsp bottled lime juice will work. You can also sub a pinch lime pepper if needed!

non-dairy milk options

You can sub any plain and unsweetened non-dairy milk for the coconut milk. Something with a high fat content will work best.

Just be sure the milk you’re using has as few ingredients as possible and is labeled “unsweetened” and “plain” to avoid a weird tasting final product. You can also skip this ingredient for a less creamy broth.

Plant-based protein options:

A similar product called TVP strips or TVP chunks is a great 1:1 sub.

You can also sub your favorite un-breaded vegan chicken (although, I’d chop and cook it to get those edges browned before placing in the jar.)

You can also skip this entirely or sub frozen edamame for an alternative plant-based protein!

Crispy tofu (like our air fryer tofu) is another good option, but I would overcook them slightly, so they maintain their texture.

How to Make Zucchini Ramen (Vegetarian)

These zoodle ramen jars are a breeze to make, even for the most novice cook. And they make meal prep an absolute dream!

Step 1: Add the ingredients to your jar.

Add 1 Tbsp curry paste to a wide mouth 32-oz mason jar. Then, top with soy curls, bouillon, curry powder, and ramen noodles.

Step 2: Spiralize the zucchini and carrots.

Peel the zucchini and carrots (peeling is optional for zucchini), cut in half, and use the Microplane Jar Top Spiralizer to spiralize them into the mason jar.

If you’re new to spiralizing, see the section below for detailed instructions on how to use the Microplane Spiralizer Jar Top!

Step 3: Make the Instant veggie ramen.

If storing, seal each jar and place in the fridge until ready to use. These ramen zoodle cups will keep for one week in the fridge.

When you’re ready for a meal, get a kettle of water boiling. When the water is boiling, pour the hot water over the contents of your mason jar until it covers the veggies completely.

You want to leave 1-1 ½ inches of space in the top to add the coconut milk and lime juice before serving. Seal the jar tightly. Let the sealed jar sit for no less than 5 minutes.

Then, carefully open the jar, add the 1/4 cup coconut milk and squeeze 1/2 lime into it. Use a long utensil that reaches the bottom of the jar to thoroughly stir everything together.

The Best Spiralizer for Veggies

I have been searching for a decade for a good handheld spiralizer that wouldn’t cost an arm and a leg. And I found it in Microplane’s Spiralizer Jar Top!

Much like their Jar Top Slicer (which we reviewed in our bourbon pickles post!), the Spiralizer Jar Top from Microplane has a simple, easy-to-use design that produces epic results.

It’s a lid that screws on to any wide mouth mason jar and has the spiralizer built in, so the food goes directly into the jar. No knife, no cutting board, no fancy overpriced piece of equipment to figure out how to use!

As soon as I tried it, I instantly knew it would be perfect for these zoodle ramen jars.

Microplane Spiralizer Review

I highly recommend this Jar Top Spiralizer for this zoodle soup recipe as well as all of your spiralizing needs – especially if you’re a meal prep household like us!

Here’s why we love it:

No mess clean-up! It saves you from having to do extra dishes because you’re spiralizing directly into your mason jar.
Easy to use. I am a mess when it comes to spiralizers, but even I can make expert-level zoodles with this thing!
Creates long veggie noodles. Gone are the days of those tiny, flimsy, lackluster veggie noodles. This thing makes zoodles that are so long, you’d think it was spaghetti!
High-quality stainless steel blades that do the hard work for you. The design is simple yet massively effective!
Easily stored in a kitchen drawer or cabinet. This is so important for people in a small city kitchen like us!
Priced at under $15! For such a high-quality kitchen tool, I’m shocked what a great price point this is at!
Durable. I can tell this spiralizer is going to go the distance, much like the rest of the Microplane products we own! It’s not flimsy like other options I’ve tried where I felt like it was going to break in my hands while using it!

This Microplane spiralizer gets me so much more excited to make zoodle dishes, and I know it will for you too!

Plus, all those beautiful spiralized noodles in the mason jar just look so dang pretty. All your friends will be impressed!

How do you use a Microplane Spiralizer?

I love how easy it is to use the Microplane spiralizer! And this is coming from someone who has tried all the handheld spiralizers in the world and failed miserably. This one makes me feel like a spiralizer pro!

Here’s how you use it:

Screw the top onto a wide mouth mason jar until tight.
Slice your zucchini, carrot, or other vegetable in half (that’s half the length)
Align the middle of the veggie with the handy center blade and press down gently. This will stabilize the veggie, so the high-quality blades do most of the work!
Twist the veggie and watch the veggie noodles spiralize right into your mason jar!

How do you clean a Microplane Spiralizer?

Cleaning a Microplane spiralizer is easy too!

Pro Tip: After using, make sure you twist the vegetable while pulling it out. That will keep you from getting veggies stuck in the blades.

After that, I just spray it off in case there are any extra veggie scraps (although, there aren’t many in my experience!), and run it through the dishwasher in my normal load.

The stainless steel in this spiralizer blade is naturally BPA free and dishwasher safe!

How to Serve Ramen with Zucchini and Carrots

To serve your zoodle ramen soup, empty the contents of your jar into a soup bowl. Taste and season with salt and pepper if needed.

Serve hot topped with freshly ground black pepper or red pepper flakes, sliced green onions, and a fresh lime wedge!

Chopped peanuts or sesame seeds could be another great topping and so could a drizzle of toasted sesame oil. Have fun and make it your own with your favorite toppings and add-ins!

How to Store Ramen Veggie Noodles

These ramen zoodle cups (without the liquid) will keep for one week in the fridge.

I used to think you shouldn’t store the ramen after cooking, convinced it would cause the vegetable noodles to get really soggy. But we tried it (stored for 24 hours), and the noodles came out just fine! Even the long noodles the Microplane Jar Top Spiralizer produces held their integrity with stunning appeal.

Store any leftover cooked ramen in the fridge in an airtight container (like the jar you made it in!) and reheat in the microwave or on the stove on low heat, stirring every minute or so until warmed through.

We do not recommend freezing leftover zoodle ramen.

More Zucchini Recipes

If you love zucchini, check these other recipes!

I hope you get just as much as a kick out of this delicious recipe (and the Microplane Jar Top Spiralizers!) as we did. We’ve been making it on a regular basis and can’t get enough!

This has totally changed my mind about zoodle recipes, so you’ll be seeing more of them on this site soon. If you have any requests, leave them in the comments below!

When you give the recipe a try, we’d love it if you could rate the recipe below and leave a comment with your review! This goes a long way in helping us get our recipes to more people.

And don’t forget to tag both @theplantpowercouple and @microplaneusa in your zoodle-rific photos, so we can cheer you on!

I cannot wait to hear what you think. Enjoy, my friend!

Vegan Zoodle Ramen

Course Soup

Keyword creamy vegan soup, low carb, noodles, ramen, zucchini

Prep Time 10

Cook Time 5

Total Time 15

Servings jar

Calories 397kcal

Author Brittany Roche

Equipment

1 Microplane Jar Top Spiralizer

Ingredients

1 Tbsp green curry paste
1/3 cup dry soy curls broken into bite-size pieces
1 Tbsp vegan bouillon powder
1 tsp yellow curry powder
1 oz. dry ramen noodles
1/2 large zucchini spiralized
1/2 large carrot peeled and spiralized

For serving:

1/4 cup full-fat canned coconut milk
1/2 lime
Salt and pepper optional, taste first

Instructions

Add 1 Tbsp curry paste to a wide mouth 32-oz mason jar. Then, top with soy curls, bouillon, curry powder, and ramen noodles.
Peel the zucchini and carrots (peeling is optional for zucchini), cut in half, and use the Microplane Jar Top Spiralizer to spiralize them into the jar.
Repeat these last two steps for as many jars as you’re making.
If storing, seal each jar and place in the fridge until ready to use. These ramen zoodle cups will keep for one week in the fridge.
When you’re ready for a meal, get a kettle of water boiling. When the water is boiling, pour it over the contents of your mason jar until it covers the veggies completely. You want to leave 1-1 ½ inches of space in the top to add the coconut milk and lime juice before serving. Seal the jar tightly. Let the sealed jar sit for no less than 5 minutes.
Then, carefully open the jar, add the 1/4 cup coconut milk and squeeze 1/2 lime into it. Use a long utensil that reaches the bottom of the jar to thoroughly stir everything together.
Finally, empty the ramen soup into a bowl. Taste and season with salt and pepper if needed. Enjoy!

Nutrition

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