168极速赛车开奖官网 Vegan Side Dishes for potlucks, bbqs, and holidays

168极速赛车开奖官网 Cold Vegan Side Dishes

Brittany Roche — Thu, 06 Mar 2025 22:31:32 +0000

When it comes to side dishes, cold options are a game-changer. Whether it’s a summer BBQ, a picnic in the park, or a potluck where you’re unsure if an oven will be available, these cold vegan side dishes have you covered. We’ve carefully tested and curated this list in our own kitchen. And our friends, family, and readers have given them the stamp of approval. You can rest easy knowing these dishes are tried, true, and totally delicious!

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These are some of our favorite cold sides to bring to gatherings, and they’ve saved us from that last-minute stress more times than I can count!

Imagine your power going out before a party or being asked to bring a dish at the last minute. You’ll be so glad to have one of this list of easy, make-ahead vegan side dish recipes on hand!

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The Best Cold Vegan Side Dishes

No matter the occasion, these cold vegan side dishes are here to save the day! Whether you’re heading to a summer BBQ, packing for a picnic, or need a stress-free make-ahead option that doesn’t need to be reheated, these recipes are delicious, easy, and totally crowd-pleasing.

Salads & Slaws

When it comes to cold vegetable side dishes, salads are the obvious go-to—but that doesn’t mean they have to be boring! These vibrant, flavor-packed recipes prove that a great salad or slaw can steal the show at any meal.

Vegan Southwest Salad – This bold and flavorful salad is loaded with black beans, corn, tomatoes, and a zesty dressing that brings it all together. Take it from Mildred who said: “I tried this recipe today. It was a big hit with my family. It was so yummy and satisfying. Thank you very much sharing this recipe.”

Vegan Olive Garden House Salad – Crisp, fresh, and topped with a homemade vegan Italian dressing, just like the restaurant favorite!

Southwest Three-Bean Salad – This protein-packed salad is great for meal prep and tastes even better after a day in the fridge!

Cucumber Tomato Salad – Light, refreshing, and bursting with summer flavors. This one is perfect for hot days or serving with falafel!

Healthy Broccoli Salad – Crunchy, slightly sweet, and completely irresistible. This is a true party in your mouth!

Easy Vegan Caesar Salad – A creamy, dairy-free Caesar dressing that pairs perfectly with crisp romaine and crunchy croutons.

Vegan Tuna Salad – This vegan tuna salad, made with white beans instead of chickpeas, is a creamy, protein-packed deli-style side perfect for serving with crackers at your next potluck or picnic.

Vegan coleslaw ideas

Lemon Tahini Slaw – A refreshing slaw with a creamy lemon tahini dressing. This one’s perfect for BBQs and makes a great topping for sandwiches, veggie burgers, and vegan fish tacos.

Creamy Vegan Coleslaw – A classic coleslaw that’s just as good as the traditional version but completely dairy-free! Perfect for pairing with sandwiches, burgers, or as a side dish on its own.

Dips & Spreads

Dips and spreads are the ultimate make-ahead cold vegan side dishes for parties, potlucks, and BBQs. They’re easy to prepare, effortless to serve, and always a crowd favorite. Whether you pair them with veggies, crackers, or chips, these flavorful recipes are perfect for sharing!

Plant-Based Taco Dip – Layered with creamy, spicy, and fresh flavors, this dip is always a crowd-pleaser!

Vegan Spinach Artichoke Dip – This dip has been a consistent crowd-pleaser over the last 10 years we’ve been vegan. Skip the air fryer to serve it cold!

Pineapple Salsa – This fresh pineapple salsa is a fun twist on the traditional tomato salsa! Easy to make ahead and just perfect served with tortilla chips.

Creamy vegan dips

Spicy Garlic Hummus – A creamy, garlicky hummus with a kick of spice that makes it the perfect dip for veggies, crackers, or pita.

Vegan Queso Dip – Make this incredible vegan queso in 5 minutes flat, no cashew-soaking or even a stove top required!

Dill Pickle Hummus – Tangy, briny, and loaded with pickle flavor. If you’re a pickle lover, this one’s for you! Take it from Cheryl who said “This is soooo good. Thank you!”

Extra Garlic Hummus – This Extra Garlic Hummus (emphasis on the “EXTRA”) is for all our fellow garlic lovers out there! It’s an easy-to-make 10-ingredient dip with a fantastically strong garlic flavor and silky smooth texture that will not disappoint.

Avocado Ranch Dip – This is perfect for drizzling on tacos, nachos, burgers, fries, everything! It’s made lighter and healthier by using silken tofu to replace the sour cream, but you won’t miss a bit of flavor!

Vegan Buttermilk Ranch Dip – A cool and creamy ranch dip that’s perfect for veggies or chips. We love this comment from Mel who said, “Hands down THE BEST vegan ranch recipe there is. I make this for my family, and they devour it!!! “

Easy Homemade Spreads

Vegan Beer Cheese – Thick, creamy, and slightly tangy, this beer cheese is perfect for dipping pretzels or spreading on burgers.

Vegan Whipped Feta – This vegan whipped feta dip recipe with tahini is quick, uncomplicated, incredibly flavorful, and the perfect plant based party appetizer.

Olive Tapenade – Salty, briny, and packed with umami flavor! This tapenade is the ultimate spread for bread or crackers.

Vegan Cheese Ball – This is a family-favorite, a veganized version of my Nana’s classic cheddar cheese ball! Take it from MrsJennyK who said, “I made this for a holiday party we threw. I didn’t tell anyone, even my family, that it was vegan. It was a big hit!”

Tomato Jam – A bright savory jam that pairs beautifully with crackers or crostini.

Pasta Side Dishes

Pasta side dishes are a satisfying and versatile option that go way beyond the typical pasta salad. These cold vegan side dishes bring bold flavors and creative twists, making them perfect for picnics, potlucks, or any gathering!

Avocado Tequila Lime Pasta – A unique twist on pasta salad with a creamy avocado lime dressing. This one can be served hot if you like, but we adore it served cold at a potluck!

Vegan Pasta Salad – A classic pasta salad with fresh veggies, kalamata olives, and a tangy dressing.

Cold Noodle Salad with Peanut Lime Sauce – A flavorful Asian-inspired noodle salad that’s drenched in peanut sauce with a spritz of lime!

Pickled & Fermented Sides

Pickled and fermented sides are a fun and flavorful addition to any spread, bringing a tangy kick to balance rich and savory dishes. The best part? They’re the ultimate make-ahead option: Just prep a day or more ahead and let time work its magic!

Buffalo Ranch Pickles – Spicy, tangy, and total showstopper!

No-Cook Refrigerator Pickles – Super easy and customizable—once you make these, you’ll never buy store-bought pickles again.

Spicy Maple Bourbon Pickles – For those who love an extra kick in their pickles.

Finger Foods

Finger foods make fantastic cold side dishes because they’re easy to serve and even easier to eat—no forks required! These bite-sized options bring major flavor to any potluck, picnic, or BBQ spread.

Easy Vegan Pinwheels – Fun, flavorful, and easy to prepare and adjust for any event. Check out what Katie had to say: “Such a simple concept and low-effort meal— love these when I have zero energy to make anything! They also travel well and are delish for snacks on the go!”

Vegan Cheese Straws – A crunchy, cheesy snack perfect for dipping or just popping right in your mouth. Here’s what Donna M had to say: “I made these with a block of Violife cheddar and they came out great! Thanks for the amazing recipe.”

Air Fryer Pita Chips – Make your own pita chips in the air fryer with just 4 ingredients and 20 minutes of your time! They’re perfect for dipping into one of the many dips we listed above or just snacking on all on their own. Or, take this tip from Jeanna: “Amazing! Used some leftover pita and added oregano. I will be using these as croutons in a Greek salad.”

Easy Vegan Nachos – We’ve made these no-cook / no-heat vegan nachos for many potlucks, and they are such a hit every time!

Tips for Serving Cold Vegetarian Side Dishes

Make Ahead: Many of these side dishes taste even better after sitting in the fridge for a few hours or overnight, making them ideal for meal prep.
Storage: Store leftovers in airtight containers to maintain freshness. Most will keep for 3-5 days. Check the individual posts for exact timing!
Serving: If bringing a dish to an event, pack it in a well-sealed container and consider bringing an ice pack to keep it cool if necessary (especially if you’re making one of our tofu cheese spreads!)

Looking for more vegan sides ideas? Check out our full collection of vegan side dishes!

No matter the occasion, these cold vegan side dishes are guaranteed to be a hit. Whether you need something quick for a potluck or a dish to prep ahead, this list has you covered!

Did we miss anything on this list? Let us know in the comments, so we can make this a more complete resource for future readers!

Happy cooking!

The post Cold Vegan Side Dishes appeared first on Plant Power Couple.

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

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

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

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

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

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

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

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

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

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

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

Ingredients for Doritos Baked Mac and Cheese

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

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

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

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

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

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

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

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

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

Spice Cabinet: salt, onion powder

How to Make Spicy Sweet Chili Doritos Mac and Cheese

Step 1 – Cook Your Pasta

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

Step 2 – Make the Tofu Cheese Sauce

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

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

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

Step 3 – Bake Your Mac n Cheese

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

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

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

Recipe Notes and Tips

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

What Doritos are Vegan?

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

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

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

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

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

To Make Your Own Doritos

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

How to Serve Doritos Macaroni and Cheese

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

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

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

How to Store Leftover Macaroni and Cheese

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

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

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

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

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

How to Reheat Leftover Macaroni and Cheese

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

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

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

FAQs

Are there any vegan Doritos?

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

Can vegans eat Cool Ranch Doritos?

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

Are Doritos dairy free?

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

Are Doritos vegan?

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

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More Vegan Mac and Cheese Recipes

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

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

Vegan Doritos Mac and Cheese

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

Course Entrees, Main Course, Vegan Dinner Recipes

Cuisine American, Baked, Pasta

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

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 687kcal

Author Brittany Roche

Ingredients

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

For the tofu cheese sauce:

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

Instructions

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

Notes

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

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

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

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

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

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

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

What Doritos are vegan?

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

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

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

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

Nutrition

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

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

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

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

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

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

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

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

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

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What is Risotto?

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

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

Easy Vegan Risotto Ingredients

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

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

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

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

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

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

How to Make Easy Rice Cooker Risotto

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

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

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

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

Salton Micom Rice Cooker Directions:

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

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

Dairy-Free Risotto Tips & Tricks

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

How to Serve Vegan Risotto (no mushrooms)

Serve this dish immediately after cooking for best results.

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

How to Store Leftover Vegetarian Risotto

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

How to Reheat Rice Cooker Risotto

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

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

More Vegan Rice Recipes

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

Easy Vegan Risotto

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

Course Vegan Side Dishes

Cuisine Dairy Free, Rice Cooker, Vegan, vegetarian

Keyword easy vegan risotto, rice cooker risotto, vegan risotto

Prep Time 10

Cook Time 20

Resting Time 10

Total Time 40

Servings servings

Calories 191kcal

Author Brittany Roche

Equipment

Rice Cooker

Ingredients

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

Instructions

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

Notes

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

Salton Micom Rice Cooker Directions:

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

Nutrition

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

168极速赛车开奖官网 Easy Vegan Bread

Terrence Roche — Sat, 16 Nov 2024 23:24:09 +0000

Even the most beginner bakers can make this foolproof vegan bread recipe without yeast, eggs, milk, or oil. It’s quick and simple to put together, requires no special equipment, and is absolutely delicious and perfect for breakfast or dinner, or even just a mid afternoon snack. You’ll be making this easy vegan bread every day.

Even if you’re “not a baker”, you can make this easy vegan bread recipe! Trust me. B doesn’t consider herself a baker, and she’s commented more than once about the worried look on my face as she’s about to put the dough she’s made into the oven. But it still turns out perfectly every time!

Not only is this vegan bread recipe fool-proof, it is also yeast-free, dairy free, egg free, oil free, and still absolutely delicious! And with only 10 minutes of active time and a 30-minute bake time, it’s a great option for an easy breakfast or dinner side.

This amazing bread recipe is so simple to make, we used to make it almost every day and started calling it “our daily bread”.

Top this heavenly bread with a heavy layer of vegan butter and jelly or a big schmear of our Balsamic Tomato Jam. Serve it with Homemade Chili or Mushroom Stew or any of our terrifically tasty Vegan Soups.

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Why You’ll Love This Easy Vegan Bread Recipe

Easy Recipe – Even the most beginner baker can make this easy oil free and yeast free bread recipe.
Quick – The whole thing can be done in less than 40 minutes start to finish, with only 10 minutes of active time. Great for weeknight dinners and even busy mornings.
No Special Equipment Needed – All you need is a medium bowl, a measuring cup, and a rubber spatula. No Dutch oven, stand or hand mixer, not even yeast!
Absolutely Delicious – This simple bread recipe turns out fresh and fluffy, perfect bread every time.

Vegan Bread Recipe (No Yeast) Ingredients

With nothing more than a few simple ingredients, a bowl, a rubber spatula, and an oven, you can have fresh, fluffy bakery bread you can make anytime you want.

Please note, you can find the full recipe with ingredient amounts in the recipe card at the bottom of this post. Here, we will go over a few ingredient notes to ensure you achieve the best results!

All-Purpose Flour – you can also use a GF flour

Baking Powder and Baking Soda – make sure these are fresh and in-date for best rise results

Salt

Sugar – Use organic white sugar, raw sugar, or even agave nectar

Water

White Vinegar – This acts as the acid to activate the baking soda. Apple cider vinegar can be used in a pinch, but it will add a slight flavor to the final product.

Quick Bread Substitutions & Alterations

To make a gluten-free bread recipe: Sub a good gluten free all-purpose baking flour like the one from Bob’s Red Mill or Cup for Cup for the regular All Purpose Flour
You could technically use whole wheat flour to make this fresh homemade bread, but you will need to add more water. I would suggest starting with half whole wheat flour + half all-purpose flour for best results. Standard directions are to add 2 tsp water per cup of whole wheat flour. This will make up for the whole wheat flour’s increased liquid absorption.
You can use agave or raw sugar instead of white sugar
Try some variations like adding chopped olives, sun-dried tomatoes, sunflower seeds, pumpkin seeds, or dried or fresh herbs like rosemary or thyme.
You can make this recipe using all baking powder and omitting the baking soda. I still like to add the vinegar for a bit of a rustic flavor. I don’t really recommend making this with all baking soda because the excess soda and vinegar needed tend to give the bread too much pungency. If you do omit the baking soda, add an extra 1/4 – 1/2 tablespoon of baking powder in its place.

How to Make Yeast-Free Vegan Bread

This delicious bread comes together so easily and simply in just a few quick steps and only 10 minutes of hands-on time. You’ll be shocked how good you are at making your own bread!

Step 1: Prep

Preheat oven to 425°F

Step 2: Make the bread dough

Mix the dry ingredients together in a medium or large bowl. Add the wet ingredients (water and vinegar).

Step 3: Knead the dough

Knead the dough mixture well in the large mixing bowl with a rubber spatula or wooden spoon for about 2-3 minutes until well incorporated.

Because this is such a wet bread dough, I like to do the “kneading” with a rubber spatula in the bowl itself rather than a floured work surface.

At this point, you may think you need to add extra flour to the bread dough, but in our vast experience, you don’t! Just slop it onto the sheet and get it in the oven to make that magic happen!

Step 4: Form the loaf

Turn the dough mixture out from the bowl directly onto a parchment paper lined baking sheet to “free form” the loaf and immediately place in the hot oven.

I like to free form the loaf rather than using a loaf pan because I feel like it gives the bread a more rustic look. If desired, you can bake this bread in a loaf pan, but I would either spray the pan with nonstick spray or line it with parchment paper.

Step 5: Bake the bread

Bake for approximately 30 minutes at 425F. The bread will be lightly golden brown when done.

Let cool on a cooling rack

Tips & Tricks for the Best No Yeast Vegan Bread

Measure the flour correctly. Fluff the flour with a fork and spoon it into your measuring cup. Don’t tamp or tap the measuring cup when measuring flour. The best method for accurate measuring is to weigh the flour in the bowl on a digital scale.
Use a piece of parchment on your baking sheet.
Get the dough in the heated oven immediately after transferring it to the baking sheet for best results.
Tap the bottom of the loaf when the bread is finished baking. It should sound slightly “hollow” when done.
Allow the bread to cool slightly, about 10 minutes, on a wire rack before slicing
Store leftover bread at room temperature for up to 3 days.

How to Serve This Vegan Bread

This yummy bread goes so well with so many options. Here are just a few of our favorite dishes to serve it with.

Vegan Chicken Noodle Soup
Award-Winning TVP Chili
Hearty Mushroom Stew
Vegan Squash Casserole
Vegan Tuna Noodle Casserole
Also, be sure to check out our Vegan Soup Recipe Round-Up for a ton of great soup options to go with this bread.

Spreads we love on this bread:

How to Store Leftover Bread

Store leftover bread in a well-sealed, airtight container at room temperature. Stored properly, this homemade bread will be at its best for 2-3 days

How to Freshen Up Day-Old Bread

Wrap a slice or two of the bread in a paper towel and heat in the microwave for 10-15 seconds to help loosen the texture.

More Easy Vegan Bread Recipes

Vegan Garlic Bread
Vegan Bread Rolls
Vegan Pizza Dough (makes the BEST fluffy vegan pizza crust!)
Vegan Burger Buns

When you make this no yeast bread recipe, don’t forget to leave a star rating and review on the recipe below. This helps more people find our recipes, and we just love hearing about how it worked out with your family in your kitchen!

We can’t wait to hear what you think. I have a feeling the smell of warm homemade bread wafting through the house will make you very popular with your friends, family, roommates, and neighbors!

Easy Vegan Bread

Even the most beginner bakers can make this foolproof vegan bread recipe without yeast, eggs, milk, or oil. It’s quick and simple to put together, requires no special equipment, and is absolutely delicious and perfect for breakfast or dinner, or even just a mid afternoon snack. You’ll be making this easy vegan bread every day.

Course Bread, Breads, Vegan Side Dishes

Cuisine Baking

Keyword easy bread, no yeast bread, vegan bread, yeast free bread

Prep Time 15

Cook Time 30

Total Time 45

Servings slices

Author Terrence Roche

Ingredients

2.5 cups all-purpose Flour 300 grams
1 Tbsp baking powder
1.5 tsp salt
1 tsp sugar
1/4 tsp baking soda
1 cup water
1/2 tsp white vinegar

Instructions

Preheat oven to 425°F
Mix dry ingredients together in a medium or large bowl. Add water and vinegar.
Knead well in the bowl with a rubber spatula or wooden spoon for 2-3 minutes until well incorporated.
Turn the dough mixture out from the bowl directly onto the parchment lined baking sheet and immediately place the “free form” loaf in the hot oven.
Bake the bread for approximately 30 minutes at 425F
Allow the bread to cool slightly, about 10 minutes, on a wire rack before slicing.

Notes

Tips and Tricks:

Measure the flour correctly. Fluff the flour with a fork and spoon it into your measuring cup. Don’t tamp or tap the measuring cup when measuring flour. The best method for accurate measuring is to weigh the flour in the bowl on a digital scale.
Use a piece of parchment on your baking sheet.
Get the dough in the heated oven immediately after transferring it to the baking sheet for best results.
Tap the bottom of the loaf when the bread is finished baking. It should sound slightly “hollow” when done.
Allow the bread to cool slightly, about 10 minutes, on a wire rack before slicing
Store leftover bread in a well-sealed, airtight container at room temperature. Stored properly, this homemade bread will be at its best for 2-3 days
To freshen up day-old bread, wrap a slice or two in a paper towel and heat in the microwave for 10-15 seconds to help loosen the texture.

The post Easy Vegan Bread appeared first on Plant Power Couple.

168极速赛车开奖官网 Air Fryer Potato Wedges

Terrence Roche — Mon, 16 Sep 2024 20:53:16 +0000

Adieu, french fries. We’ve cracked the code for air fryer potato wedges that are crispy outside, creamy on the inside and not soggy or limp. These air-fried potato wedges come out perfect every time, and it only takes one simple, additional step you might not think of to get them that way. If you love easy and delicious air fryer potato recipes, you are in the right place. These homemade potato wedges are going to be your new favorite air-fried side.

These easy air fryer potato wedges are definitely going to be on rotation in your house multiple times a week. We make them at least 5 times a week. They’re a simple but delicious option that go great with any meal of the day.

These air fryer potato slices are a basic recipe that even the most beginner cook can handle, but the results are perfectly delicious every single time. We’ve tested a lot of air fryer potatoes, and adding one simple step was the game changer and I’ll never skip it again.

If you like simple, homemade, and delicious, then you’ll love these tasty taters. They’re as delicious as our Cast Iron Potato Wedges, but are somehow even easier to make.

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Why You’ll Love These Delicious Air Fryer Potato Wedges

There are a lot of reasons to love these easy air fryer potato wedges, but these are just a few we really thought should get a mention:

Easy to make and mostly hands off
Healthier than deep-fried regular fries
Perfectly creamy on the inside and crispy on the outside every single time
No boiling the potatoes, you don’t even need to peel them!

Ingredients for Seasoned Potato Wedges

You only need a few staple ingredients to make these delicious and crispy potato wedges. Check out the recipe card at the bottom of this post for the full recipe with ingredient amounts!

Idaho or Russet potatoes – cut into wedges
Baking soda – make sure you’re using baking soda and not baking powder
Salt
Oil – like olive oil, avocado oil, sunflower oil, canola oil, vegetable oil (see the section below for oil-free notes)
Seasoning blend of choice – This can be as simple as some garlic powder, onion powder, black pepper, and kosher salt. Or see some of our favorite variations in the substitution section below!

Substitution Options

These are a few of our best suggestions for substitutions for these air fryer potatoes.

For the Potatoes: High starch, low moisture potatoes are best for frying. That’s why I like to use Russet potatoes. You can also use medium starch potatoes like Yukon gold potatoes or something similar. Sweet potatoes also work, but may require a slightly longer cooking time. Avoid overly waxy potatoes like red-skin potatoes that aren’t great for frying.

For the Oil: I like to use a nice, neutral flavored, high-temp oil. You can omit the oil, but the results won’t be quite as crispy.

For the Seasoning: I love to switch up the flavor of these wedges by simply changing out the seasoning blend. One of my go-to choices is the Complete Seasoning from Badia spices. Cajun seasoning is another great option! I also love to use any of our homemade seasoning blends like our copycat Red Robin seasoning, Cheesy Garlic Seasoning Blend, vegan ranch seasoning mix, or chili blend seasoning. And of course, you can’t go wrong with some simple salt and pepper.

How to Cut Potatoes Into Wedges

If you’ve never cut a potato, or anything, into wedges, you’ll be happy to hear it’s really quite simple.

First, carefully cut the potatoes in half lengthwise.
Then place the flat side down on the cutting board.
You can then cut each half into thirds lengthwise at a slight angle to form the wedges. (Very large potatoes can usually be cut into 4 wedges per half.)

Another option for achieving perfect wedges is by using the “Flapple” from Dreamfarm. The Flapple is an apple slicer and corer that actually folds flat for easier storage.

How to Make Air-Fried Wedges

Follow these simple instructions for perfect potato wedges every time.

Step 1: Clean the Potatoes.

Use a clean scrubbie or potato brush to clean the potatoes of any excess dirt.

Step 2: Cut the Potatoes

Cut the potatoes in half lengthwise. Then cut each half into thirds lengthwise at a slight angle to form the wedges. (Very large potatoes can be cut into 4 wedges per half.)

Step 3: Soak the Potatoes

This is the step that will give you the perfect potato.

Soaking your sliced potatoes, especially with some baking soda and salt added to the water, helps break down some of the potato’s starchiness and create a crispy outside and soft and fluffy inside.

Cover the potato wedges in warm water (not cold water) and add the baking soda and salt.

Give a good stir and soak for 20 minutes.

Step 4: Season the Potatoes

Drain the potatoes and place back in the bowl. Dry the wedges with some paper towels. Then drizzle in the oil and add the seasoning blend evenly over the potatoes.

Step 5: Cook the Potatoes

Air fry the seasoned potatoes at 400° for 20 minutes. It’s also really important to shake the air fryer basket every 5 minutes or so to move the potatoes around and get them evenly browned.

How to Serve Crispy Potato Wedges

One of the most wonderful things about these air fried wedges is that they are super versatile and go so well with just about anything and everything. They’re the perfect side dish and even great as a snack on their own with your favorite dipping sauce.

Our Favorite Things to Pair with Wedges

Vegan Burgers – Whether you make homemade vegan hamburgers or get some vegan burgers at the store, these potato wedges are the perfect pairing.

Veggie Burgers – These air fried wedges are a healthier choice that go great with all sorts of veggie burgers from the classic California veggie burger to tasty quinoa and mushroom burgers.

Carrot Dogs – Homestyle wedges are the perfect side with our classic carrot dogs or spicy vegan Coney dogs.

Toona Sandwich – Forget the greasy potato chips and make some of these air fried potatoes to go with our white bean tuna sandwich.

Chicken Cutlets – Whether you serve these vegan cutlets as a sandwich or on a salad, be sure to serve them with these air fryer potato wedges.

Our Favorite Dips to Serve with Crispy Potatoes

Vegan Buttermilk Ranch – This easy vegan buttermilk ranch dip recipe tastes just like the classic version. And this recipe only takes 10 minutes, so you can make it while the spuds are soaking and refrigerate it while they’re cooking!

Avocado Ranch – This creamy vegan avocado dressing recipe is a healthier version of our ranch dip that is just as amazing. Wait until you try this with your wedges.

Dill Pickle Hummus – This creamy dill pickle hummus recipe is a deliciously tangy take on classic hummus. It has a big pickle flavor that is surprisingly amazing with spicy potato wedges.

Vegan Whipped Feta – This vegan whipped feta dip recipe with tahini is the perfect plant based party appetizer. And you won’t believe how delicious it is with these wedges.

Vegan Burger Sauce – Burger sauce isn’t just for hamburgers. Wait until you try dipping your wedges in some of this delicious vegan Big Mac style fry sauce.

Tips and Tricks

After much trial and error, these are a few of our best tips and tricks for getting great potato wedges every time.

Try to use evenly shaped potatoes that are fairly similar in size. This helps for uniformity in cooking. See the section above for tips on how to cut potatoes into wedges.
Make sure you soak your potato wedges in warm water with baking soda and salt for 20 minutes. This step is key to unlocking the perfect fried potato.
Don’t overload your air fryer. You want to be sure the hot air is circulating completely for best results. We love the capacity of our Salton “Flip and Fry” air fryer. If you’re just in the market for an air fryer, check out our Guide to Air Fryers and Fun Ways to Use Them.
Shake the air fryer basket and move the wedges around so they’re all getting evenly cooked.
Particularly large potatoes might require an extra couple of minutes to cook thoroughly.

How to Store Leftover Potato Wedges

Allow potato wedges to cool completely before storing to avoid condensation.

In the Fridge – Place cooled potato wedges in an airtight container or bag and refrigerate for up to 5-7 days

In the Freezer – Store wedges in a well-sealed, airtight freezer bag or freezer safe container. Stored properly, wedges will be at their best up to 2 months.

To Reheat – reheat leftover wedges in the air fryer at 370° for about 5 minutes or in the microwave on high for 45 second – 1 minute or until heated through.

FAQs

Why should I soak potatoes before air frying?

Soaking your sliced potatoes, especially with some baking soda added to the water, helps break down the potato’s starchiness and create a crispy outside and soft and fluffy inside.

Why are my fried potatoes still limp and soggy?

Too much moisture can keep your potatoes from crisping. Try soaking them in warm water with a spoonful of baking soda. This creates a more alkaline environment pulling the starches to the potato’s surface. After straining, be sure to dry the sliced potatoes well with some paper towels or a clean kitchen towel before adding oil and spices.

Is air-frying really healthier than deep-frying?

Yes. Air-frying uses up to 85-90% less oil than deep frying, producing a healthier result for the cooked food.

Where did the potato come from?

Potato cultivation originated in modern-day South America as early as 8,000 BC. It was only brought to Europe in the mid-16th century.

More Vegan Air Fryer Recipes:

If you love using your air fryer as much as we use ours, then you’re sure to love some of these other delicious vegan air fryer recipes.

We hope you find this recipe as handy as we do. We use it all the time, really.

If you do try it, we’d love to hear what you think. Please leave a comment and star rating below. This helps other people like you find more of our recipes like this one!

Air Fried Potato Wedges

Course Snacks, Vegan Side Dishes

Cuisine Air Fryer, American

Keyword air fryer potato wedges, potato wedges, vegan potato recipes

Prep Time 10

Cook Time 20

Soak Time 20

Total Time 50

Servings people

Calories 204kcal

Author Terrence Roche

Ingredients

3 medium potatoes about 1 lb, cut into wedges
1 Tbsp baking soda
1 tsp salt
1 Tbsp oil
2 tsp seasoning blend of choice

Instructions

Use a clean scrubbie or potato brush to clean the potatoes of any excess dirt.
Cut the potatoes in half lengthwise. Then cut each half into thirds lengthwise at a slight angle to form the wedges. (Very large potatoes can be cut into 4 wedges per half.)
Cover the potato wedges in warm water (not cold water) and add baking soda and salt. Give a good stir and soak for 20 minutes.
Drain the potatoes and place back in the bowl. Dry the wedges with some paper towels. Then drizzle in the oil and add the seasoning blend evenly over the potatoes.
Air fry the seasoned potatoes at 400° for 20 minutes, shaking the air fryer basket every 5 minutes or so to get them evenly browned.

Nutrition

The post Air Fryer Potato Wedges appeared first on Plant Power Couple.

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 Dinner Rolls

Terrence Roche — Mon, 11 Sep 2023 14:19:46 +0000

Wow your guests with these beautiful, fluffy homemade dinner rolls. Simple to make with minimal active time, this dinner rolls recipe is perfect for holidays and dinner parties and great for making game-day sliders and sandwiches.

I always loved that little basket of warm dinner rolls you get at some restaurants.

And the first time I pulled these easy vegan rolls from the oven, that’s exactly what I was reminded of. Soft, warm, and flaky.

You will not believe how easy it is to make these delicious dinner rolls without milk or eggs!

Serve these vegan bread rolls as part of the vegan sides for Thanksgiving, or make mini vegan meatball sandwiches or sliders for parties, potlucks or gameday get-togethers.

And imagine the faces when you just pull them out for a weeknight dinner! However you use them, you are going to love this easy vegan rolls recipe.

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Why are these the best vegan dinner rolls?

Soft and buttery without any dairy.
Great as Thanksgiving rolls or with any holiday dinner. Perfect for parties and potlucks.
Making your own vegan bread rolls is so much easier than you might think. And it’s really impressive to family and guests.
They make the house smell absolutely amazing!

Ingredients for Vegan Dinner Rolls Recipe

You only need five simple ingredients, water included, to make these delicious and healthy dinner rolls.

We’ll talk about them in this section along with some notes on what each ingredient does, but remember, the full recipe with ingredient amounts can be found in the recipe card at the bottom of the post!

Dry Ingredients for Vegan Bread Rolls:

All-purpose flour – Also know as “Plain Flour” in the UK and Australia. Make sure you have extra flour for flouring the work surface.
Salt – If you’re using sea salt, make sure it’s finely ground.

Wet Ingredients:

Hot water (105-115°F) – Water that is too hot will kill the yeast and the dough won’t rise. Water that’s too cold won’t activate the yeast and the dough won’t rise.
Active dry yeast – to make the dough rise
Sugar – to activate the yeast

You’ll also want some olive oil to oil the proving bowl a bit. You can substitute other oils like sunflower oil or avocado oil, but I would avoid coconut oil as it doesn’t work the same way.

Substitution Options for Dairy-Free Dinner Rolls

For the All Purpose Flour: I haven’t tried it, but you could use a general all-purpose gluten-free flour blends like Bob’s Red Mill to make these gluten-free dinner rolls as well. You may be able to use half or all whole wheat flour, but this would require an increase in the water amount you need.

For the Yeast: I make these vegan dinner rolls with active dry yeast. You can use instant yeast in this and add it directly to the flour, but it is suggested that the water temperature be hotter for instant yeast than active dry yeast. Recommended temps for active dry yeast are between 105-115F/40-45C; and for instant yeast, recommended water temp is 120-130F/50-55C.

For the Sugar: I just use regular white sugar. You can also use light brown sugar, coconut sugar or cane sugar. Maple syrup or agave will also work. Yeast just needs a little help from its sweetie to help it bloom its fullest.

How to Make This Vegan Bread Rolls Recipe

I know making your own dinner rolls can seem daunting, but I promise once you try this easy recipe, you’ll feel empowered to make them again!

Step 1: Make the Dough

We’ll start this process by making our dough.

You can use a stand mixer with a dough hook for this if you want, but we prefer to use a large bowl, sturdy silicone spatula, and our hands! A kitchen scale can also be incredibly helpful for this recipe to get the most accurate measurements.

First you want to combine the yeast and sugar in a medium sized bowl. Add the hot water and gently shake or stir to agitate. Let sit for 5-7 minutes as the yeast “blooms”.
Next, measure and weigh the flour in a large bowl and then add the salt. Mix these dry ingredients together and create a small well in the middle for your yeast/water mix.
When the yeast has fully bloomed, pour in the water and begin to pull the flour from the sides, incorporating everything well. The dough should be a little sticky, but not overly wet and sticky. Keep mixing until everything is combined into a shaggy dough and all the flour has pulled from the sides of the bowl.
Turn the dough onto a lightly floured counter, and knead well for three minutes until a proper smooth consistency is achieved.
Lightly oil the bottom portion of your bowl and return your dough to the bowl. Cover well with plastic wrap or a well-fitting lid and allow to proof in a warm place for 60-90 minutes. The dough should double in size during this first rise.

Step 2: Shape the Rolls

Once your dough ball has risen in its oiled bowl, it’s time to shape the rolls!

I know this part can be overwhelming, so I’ve included more tips in the “Tips and Tricks” section below!

After the first proofing is finished, turn the dough out onto a non-floured counter and “punch down” to release the gas.
Remeasure the weight of the dough and divide by 16.
Cut out 16 equalish portions (usually about 55-58 grams each, depending on the weight of dough after the first proof.)
Roll each portion on the counter between your hands to form a tight ball and place on a baking sheet close to each, just barely touching. They should connect on the second rise.After all the rolls are on the baking sheet, cover with a clean kitchen towel and allow to rise a second time, 35-45 minutes.

Step 3: Bake the Rolls

Bake at 375°F for 16-18 minutes on the middle rack until the tops of the rolls begin to look golden brown and the whole house smells of fresh baked bread.
They should have a slightly hollow sound when you tap the bottom.

Vegan Bread Rolls Tips & Tricks

Making traditional dinner rolls dairy-free is easy, but there are still a few tips and tricks you should keep in mind to get you the best results possible.

Pay attention to the temperature of your water.

It’s really important that the water be the appropriate temperature.

Water that is too hot will kill the yeast and the dough won’t rise. Water that’s too cold won’t activate the yeast at all.

You’ll know the yeast is “blooming” when you see a yeasty foam rise to the top of the water. Active dry yeast usually takes 5-7 minutes to fully activate.

Recommended temps for active dry yeast are between 105-115F/40-45C; and for instant yeast, recommended water temp is between 120-130F/50-55C.

I also like to preheat the bowl and measuring cup used for the water so the water temperature doesn’t fall drastically when it’s poured into a cool glass or bowl.

Don’t skip the sugar.

Sugar is like food for yeast.

As they combine in the hot water they produce an enzyme that creates carbon dioxide that helps the dough rise.

Shaping Tips

The process of shaping your vegan dinner rolls can seem like a daunting task, but I like to think of it as just two simple steps:

Tuck – Take a piece in the palm of one hand, and with the other, tuck/push the back of the dough gently inward with your fingers so a rough ball is formed.
Roll – Roll the rough ball on the counter between your hands in a circular motion to smooth it out and form a better, smoother ball that resembles a roll.

How to Serve Fluffy Vegan Dinner Rolls

We like to serve these rolls warm with a hefty slather of vegan butter like Earth Balance!

Here are some more ideas:

As a side at family dinners or as holiday or Thanksgiving rolls alongside cranberry sauce and mashed potatoes!
Bring them along to potlucks or dinner parties.
On game day as mini vegan meatball sandwiches, jackfruit sliders, or sloppy joes.
You can also use them to make Thanksgiving Leftover Sliders with our Thanksgiving Seitan Roast.
As a side to vegan soups and stews. They’re perfect for sopping up that last bit of broth.

How to Store Leftover Fluffy Dinner Rolls

Stored at room temperature in an airtight container or Ziploc bag, the rolls are at their best for 2 days.

Freeze any leftover rolls you don’t think you’ll eat within a day or two immediately. The key to a good roll is moisture, and you don’t want these drying out.

Store them in a well-sealed airtight container or freezer bag. Properly stored, frozen rolls will be at their best for up to 3 months.

How to Reheat Leftover Dinner Rolls

Microwave day-old rolls on high for 10-15 seconds to soften and warm them a little.

Allow frozen rolls to defrost fully. Reheat in the microwave for 10-15 seconds or in the oven for 5-7 minutes at 300°F until warmed through.

FAQs

Are Hawaiian rolls vegan?

King’s Hawaiian rolls, the most famous, contain eggs and dairy and are not vegan. Sara Lee has a line of Hawaiian rolls that are vegan. Check your local grocery store for other brands and availability.

Are dinner rolls dairy free?

This really depends on the recipe and the roll. Most dinner rolls are made with an enriched dough meaning they contain eggs and dairy.

There are many dairy free dinner rolls. But there are also just as many if not more that contain animal products. Always be sure to read ingredients or ask if you are unsure.

Are Rhodes dinner rolls vegan?

Rhodes classic “Thaw, Rise, and Bake” dinner rolls are dairy free and vegan. Note that not all Rhodes varieties of dinner rolls are vegan however, some are only vegetarian.

Are Sister Schubert rolls vegan?

Sister Schubert’s frozen dinner rolls contain both eggs and whey/dairy and are not suitable for vegans.

Are brown and serve rolls vegan?

“Brown and serve” is a general term for frozen or raw dinner rolls that are placed in the oven to “brown” before you “serve” them.

There are a few vegan friendly brands on the market. Check your local supermarket and be sure to read ingredient lists.

Do yeast rolls contain milk?

“Yeast rolls” is the term used in the southern United States for “dinner rolls”. Depending on the recipe, some are vegan friendly.

Many recipes use an enriched dough containing dairy and eggs. Read any ingredients of brands you are uncertain of.

Where to Buy Vegan Dinner Rolls

You can purchase vegan friendly dinner rolls at almost any supermarket or grocery store. Check both the bread aisle and the frozen foods section.

Brands like Sara Lee, Rhode’s, and Pepperidge Farm offer some vegan dinner rolls among their respective lines.

Note that not all the dinner rolls from these brands are vegan. For example, the “Country” or “Classic” style dinner rolls from Pepperidge Farm are not vegan, but the Stone Baked Artisan French dinner rolls they offer are vegan.

This is why I always say to read the ingredients!

More Vegan Bread Recipes

I hope you find these easy dinner rolls – both the final result and the process of making them – incredibly fun and absolutely delicious.

After making these, I don’t think we can ever go back to store-bought rolls again!

When you try them, can I ask a favor? Please leave a star rating and review below!

This helps more people find our recipes and is the best free way to support your favorite recipe developer.

Plus, we love when you invite us into your kitchens and want to help any way we can. Enjoy!

Vegan Dinner Rolls Recipe

Course Breads

Cuisine Baking

Keyword dairy free dinner rolls, easy vegan rolls, vegan dinner rolls, vegan dinner rolls recipe, vegan rolls, vegan rolls recipe

Prep Time 20

Cook Time 18

Additional Time 2

Total Time 2 38

Servings dinner rolls

Calories 127kcal

Author Terrence Roche

Ingredients

Dry Ingredients:

535 grams all-purpose flour
1/2 Tbsp salt

Wet Ingredients:

1.5 cup hot water 105-110°F
1 1/4-oz packet active yeast
1.5 Tbsp sugar

Instructions

Combine yeast and sugar in a medium sized bowl. Add water and gently shake to agitate. Let sit for 5-7 minutes as the yeast “blooms”.
Measure and weigh flour and then add salt. Mix together and create a small well in the middle for your yeast/water mix.
Pour in the water and begin to pull the flour from the sides, incorporating everything well. The dough should be a little sticky, but not very sticky. Keep mixing until everything is combined and has pulled all the flour from the sides of the bowl.
Turn the dough onto a lightly floured counter, and knead well for three minutes until a proper consistency is achieved
Lightly oil the bottom portion of your bowl and return your dough to the bowl. Cover well with plastic wrap or a well-fitting lid and allow to proof for 60-90 minutes. The dough should double in size as it rises.
After first proofing, turn the dough out onto a non-floured counter and “punch down” to release the gas.
Remeasure the weight of the dough and divide by 16.
Cut out 16 equalish portions (usually about 55-58 grams each, depending on weight of dough after first proof.)
Roll each portion on the counter between your hands to form a tight ball and place on a baking sheet close to each, just barely touching. They should connect on the second rise.
After all the rolls are on the baking sheet, cover with a tea towel and allow to rise for another 30-45 minutes.
Bake at 375°F for 16-18 minutes until the tops begin to brown and the whole house smells of fresh baked bread.

Notes

Shaping Tips

The process of shaping your vegan dinner rolls can seem like a daunting task, but I like to think of it as just two simple steps:

Tuck – Take a piece in the palm of one hand, and with the other, tuck/push the back of the dough gently inward with your fingers so a rough ball is formed.
Roll – Roll the rough ball on the counter between your hands in a circular motion to smooth it out and form a better, smoother ball that resembles a roll.

How to Store Leftover Rolls

Stored at room temperature in an airtight container or Ziploc bag, the rolls are at their best for 2 days.

Freeze any leftover rolls you don’t think you’ll eat within a day or two immediately. The key to a good roll is moisture, and you don’t want these drying out.

Store them in a well-sealed airtight container or freezer bag. Properly stored, frozen rolls will be at their best for up to 3 months.

How to Reheat Leftover Rolls

Microwave day-old rolls on high for 10-15 seconds to soften and warm them a little.

Allow frozen rolls to defrost fully. Reheat in the microwave for 10-15 seconds or in the oven for 5-7 minutes at 300°F until warmed through.

Nutrition

The post Vegan Dinner Rolls appeared first on Plant Power Couple.

168极速赛车开奖官网 Garlic Bread (Vegan)

Terrence Roche — Thu, 31 Aug 2023 15:42:37 +0000

Buttery vegan garlic bread is the perfect accompaniment to any glorious Italian-inspired feast. Crisp and soft plant based garlic bread is an easy recipe that’s going to be a hit every time you make it! (Also, the dairy-free garlic butter by itself is GREAT on pasta too!)

There is nothing better with a big bowl of vegan meatballs and spaghetti than a nice hefty piece or two of plant based garlic bread.

Or garlic bread and soup. Or garlic bread and salad. You get the idea.

And you would not believe how easy it is to make your own vegan version of restaurant-quality garlic bread from scratch right in your own kitchen.

All you need is some vegan butter, a few spices, and a nice long loaf of rustic style bread. And just like that – crisp garlicky goodness at your fingertips!

Prepare to indulge yourself and impress your friends with this crispy vegan garlic bread!

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Why is this the best vegan garlic bread?

This vegan garlic bread recipe is easy to make with only a few simple ingredients.
It’s a delicious and simple side dish for any pasta dinner. It goes great with soup or salad too!
No one will know this homemade garlic bread is vegan. And it’s so good, no one will care.

Ingredients for Easy Vegan Garlic Bread

You only need 5 simple ingredients to make this homemade vegan garlic bread.

(Note: You can find the full recipe with ingredient amounts in the recipe card at the bottom of this post. Here, we’ll just give you some quick ingredient notes!)

Italian bread – Or another rustic, crusty bread loaf.

For the vegan garlic butter, you’ll need:

Vegan butter – We like to use the Country Crock plant butter! Earth Balance is another good option.
Fresh garlic cloves – We like to use a fresh garlic bulb, peeled and finely minced.
Cheesy Garlic Seasoning – This is a homemade seasoning we use on all sorts of dishes from popcorn to pasta. Our seasoning is a blend of nutritional yeast, onion powder, garlic powder, salt, ground black pepper, and lemon pepper.
Italian seasoning – or equal parts dried basil and oregano

Substitutions for Lactose Free Garlic Bread

For the bread: You can use any type of bread really. I’ve made this recipe using myriad types of bread from a classic French baguette to hamburger buns and even sandwich bread. Sourdough bread or a ciabatta loaf could also be nice! Cooking times for various breads will vary.

For the plant-based butter: I like to use dairy-free butter for the way it melts into the bread, but you can totally use olive oil, avocado oil, or safflower oil if you prefer. I would however only use 1/4 – 1/3 cup of oil and generously brush the mixture on.

For the Cheese Seasoning: There are a few brands of vegan cheese seasoning on the market if you prefer to buy rather than make it. Seed Ranch and Deliciou are two great brands to try. You can also just use a blend of nutritional yeast, garlic powder, onion powder, salt, black pepper, and lemon pepper (optional).

For the fresh garlic: You can swap garlic powder for the fresh garlic. Not garlic salt, garlic powder. The general rule is to use 1/8 teaspoon of garlic powder for every clove of garlic. So for this recipe I’d recommend 1/4 – 1/3 teaspoon of garlic powder. If you want to use jarred minced garlic, use 1/2 teaspoon for every clove.

For the dried herbs: 1 teaspoon of dried herbs is fairly equivalent to 1 tablespoon of fresh herbs. So if you want to use fresh herbs, you’ll want to triple the amount. You can also switch up the herbs you use. Some fresh parsley or red pepper flakes might be nice!

How to Make Vegan Garlic Bread

This is my go-to garlic bread method. It’s the best way I’ve found to make it, and you don’t even need to use aluminum foil!

Here’s what you do:

Start by preheating your oven to 375°F.
While the oven preheats, cut the vegan butter to 5 or 6 pieces, place in a small bowl and allow to soften a little at room temperature. The smaller pieces will help it soften faster.
Next, mince the fresh garlic finely and add it to the softening butter.
Then, add the cheesy garlic blend and herbs to the softened butter and garlic mixture. Combine well with a fork or small rubber spatula.
Cut your loaf in half lengthwise and place crust-side down on a foil or parchment lined large baking sheet.
Use a rubber spatula or frosting spatula to evenly spread the garlic butter mixture on each half.
Finally, bake on the baking tray (buttered side up) at 375°F for 10-15 minutes until the edges are crispy and the top is golden brown.

How to Make Garlic Bread in the Air Fryer

First, don’t bother preheating your oven.
Follow all the steps up until you’re ready to put the bread in the oven.
Slice the bread to fit in the air fryer. (You can also slice the bread before you put the butter on.)
Place the bread butter side up in a single layer. Don’t overcrowd the air fryer.
Bake at 350°F for 4-6 minutes until the top of the bread is crisp and golden brown and you see those classic crispy edges

Dairy Free Garlic Bread Pro Tip & Tricks

Here are our best tips and tricks for making the best garlic bread:

Make sure the butter is soft and spreadable before mixing it and spreading it. You don’t want to tear the bread as you’re putting it on.
Spread the vegan garlic butter evenly across the bread so it’s perfect all the way through.
Top the garlic bread with some shredded vegan mozzarella or grated vegan parmesan cheese before baking for a cheesy vegan garlic bread. You can also just grate some vegan parm on the finished product.
For a cheesy vegan garlic bread without using vegan cheese, add 1 Tbsp white miso paste to the garlic butter mixture. This adds a fermented parmesan-y taste without any cheese!

Vegan Dinner Ideas with Garlic Bread

This plant based garlic bread is the perfect side dish served with any variety of plant based pastas, salads or soups. Mmmmm, garlic bread and soup.

Here are some of our favorite recipes to serve with a big slice of garlic bread:

Also, have you ever had a vegan meatball sub served on toasted garlic bread? You’re welcome.

How to Store Leftover Garlic Bread

Store your garlic bread in an airtight container or bag. Stored properly, garlic bread will be good for up to 5 days in the refrigerator.

How to Freeze Garlic Bread

To freeze leftover garlic bread, place slices of garlic bread in an airtight freezer bag.

I like to place two slices in with the butter side facing each other and a piece of parchment paper or wax paper between them.

Stored properly, frozen garlic bread will be good for up to 3 months.

How to Reheat Garlic Bread

Reheat refrigerated garlic bread in a preheated 350° oven for 5-7 minutes.

To reheat frozen garlic bread, place the frozen bread on a baking sheet in an unheated oven.

Turn the heat to 350° and bake the bread for 12-15 minutes or until the bread is warm all the way through.

How to Reheat Garlic Bread in the Air Fryer

To reheat refrigerated garlic bread in the air fryer, air fry at 350°F for 2-3 minutes until the bread is warmed through.

FAQs

Can you put garlic bread in the air fryer?

Yes, you can make garlic bread in the air fryer. I recommend 350°F for 4-6 minutes or until the top is browned and crispy.

How long does garlic bread last?

Properly refrigerated garlic bread will last about 5 days. Frozen garlic bread will be good for up to 3 months.

Is garlic bread healthy?

Not really. It’s all carbs and fats and absolutely delicious. Our vegan garlic bread is cholesterol-free though!

Is Domino’s garlic bread vegan?

No, Domino’s garlic bread is not vegan. Both the cheesy stuffed garlic bread and garlic bread twists contain milk.

Is store-bought garlic bread vegan?

Most store-bought garlic bread contains dairy. Be sure to read label ingredients and nutritional information of any brand of which you are uncertain.

Are any frozen garlic bread vegan?

There are some vegan garlic breads on the market. Grocery stores like Aldi, Trader Joe’s, Sprouts, and Whole Foods are likely to carry vegan-friendly garlic breads. You can check the freezer section of your local grocery store to see if any of those are accidentally vegan.

Does garlic bread have dairy?

Yes, most garlic breads have dairy in the ingredients, but it’s easy to make your own dairy-free garlic bread at home!

I hope you enjoy this vegan garlic bread as much as we do! It is so handy to have this recipe in your back pocket.

When you make the recipe, we’d love to hear what you think! Please leave a comment review and star rating in the section below.

We really appreciate your input, and it helps others like you find our recipes!

Vegan Garlic Bread Recipe

Buttery vegan garlic bread is the perfect accompaniment to any glorious Italian-inspired feast. Crisp and soft plant based garlic bread is an easy recipe that's going to be a hit every time you make it! (Also, the dairy-free garlic butter by itself is GREAT on pasta too!)

Course Vegan Side Dishes

Cuisine Italian

Keyword dairy free garlic bread, garlic bread vegan, healthy garlic bread recipe, vegan garlic bread, vegan garlic bread recipe

Prep Time 5

Cook Time 15

Additional Time 10

Total Time 30

Servings servings

Calories 221kcal

Author Terrence Roche

Ingredients

1 loaf of Italian bread or other crusty rustic loaf
1/2 cup 1 stick vegan butter
2-3 garlic cloves – finely minced
2 Tbsp cheesy garlic seasoning
2 tsp Italian seasoning or 1 tsp each dried basil and oregano

Instructions

Preheat oven to 375°F
Cut the vegan butter to 5 or 6 pieces, place in a bowl and allow to soften at room temp.
Mince the garlic finely and add it to the butter.
Add the cheesy garlic blend and herbs to the softened butter and combine well.
Cut your loaf in half lengthwise and place crust-side down on a foil-lined baking sheet.
Use a rubber spatula or frosting spatula to evenly spread the garlic butter on each half.
Bake (buttered side up) at 375°F for 10-15 minutes until the edges are crispy and the top is golden brown.

Video

Notes

Tips and Tricks:

Make sure the butter is soft and spreadable before mixing it and spreading it. You don’t want to tear the bread as you’re putting it on.
Spread the vegan garlic butter evenly across the bread so it’s perfect all the way through.
Top the garlic bread with some shredded vegan mozzarella or grated vegan parmesan cheese before baking for a cheesy vegan garlic bread. You can also just grate some vegan parm on the finished product.

Air Fryer Garlic Bread

First, don’t bother preheating your oven.
Follow all the steps up until you’re ready to put the bread in the oven.
Slice the bread to fit in the air fryer. (You can also slice the bread before you put the butter on.)
Place the bread butter side up in a single layer. Don’t overcrowd the air fryer.
Bake at 350°F for 4-6 minutes until the top of the bread is crisp and golden brown and you see those classic crispy edges

Substitution Options

Bread: You can use any type of bread really. I’ve made this recipe using myriad types of bread from a classic French baguette to hamburger buns and even sandwich bread. Sourdough bread or a ciabatta loaf could also be nice! Cooking times for various breads will vary.

Fresh garlic: You can swap garlic powder for the fresh garlic. Not garlic salt, garlic powder. The general rule is to use 1/8 teaspoon of garlic powder for every clove of garlic. So for this recipe I’d recommend 1/4 – 1/3 teaspoon of garlic powder. If you want to use jarred minced garlic, use 1/2 teaspoon for every clove.

Nutrition

The post Garlic Bread (Vegan) appeared first on Plant Power Couple.

168极速赛车开奖官网 Copycat Campbell’s Vegetable Soup

Terrence Roche — Mon, 31 Jul 2023 05:17:00 +0000

This easy homestyle vegetable soup tastes just like the Campbell’s soup we grew up loving! It’s comforting and full of flavor but also healthy with no olive oil needed. Good comfort food like this is always in season and is always a crowd pleaser. This egg free and dairy free soup is no exception. It’s also easy to make and packed with fresh veggies and simple ingredients you probably have on-hand already either in your kitchen or in your garden! You’re going to absolutely love the end result of this homemade version!

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Way back in 1869 in the sleepy, little hamlet of Camden, NJ, a simple, small soup company was born.

Almost 100 years later, the red and white Cornell-inspired label would prove so iconic that a relatively unknown pop-artist from Pittsburgh would piggyback his fame on the soup label’s eminence and gain his international immortality from a silk-screened can of Campbell’s soup.

Many people know none of this… nor do they care. But what they do know is that Campbell’s soup is, quite possibly, the most well-known soup in the country… if not the world. It’s sold under the Campbell’s name in over 120 countries.

And while they may not know of the company’s humble origins, people can easily recall days and nights in their youth spent with a delicious, warm bowl or cup of Campbell’s Vegetable Soup warming their hands and their hearts.

I have ALWAYS been a fan of their Vegetarian Vegetable soup, so I was pretty upset when I realized it was not suitable for vegans: it contains egg in the pasta.

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Why We Love This Soul-Warming Vegetable Soup

Nostalgia. It reminds me a lot of my early childhood, of snow-days off from school and building snowmen, but also summer lunches with grilled cheese and iced tea between rounds of wiffle ball.
Flavor. This vegan homestyle vegetable soup is PACKED with corn, peas, potatoes, and beans and SO MUCH FLAVOR! If you like delicious soups, you will not be disappointed.
Easy. This homestyle vegetable soup is incredibly easy to put together and is certain to put a smile on your face as it warms your insides. For those who need to hide the vegetables from their children (or their significant other), this soup can be easily pureed.
Family favorite. It’s an absolute family favorite, and it’s not just for winter. It’s also a great way to use up garden veg like green beans and tomatoes, etc

Pin this recipe for later.

Ingredients in Vegan Vegetable Soup

High-quality ingredients are always the start of great recipes. And what better ingredients than those that come right from your own garden? You’ll need 10 ingredients + water and spices to make this vegetable soup.

We’ve also included fresh and frozen options as well as some substitutes below. Remember, the full recipe card with ingredient amounts can be found in the recipe card the bottom of this post.

Hot water
Can of white beans – Do not drain the liquid. These are going to be blended up and added to the base of our soup to help create that thick and hearty vegetable broth base.
Tomato paste
Diced tomatoes – Canned or fresh will work.
Potatoes – peeled and diced
Diced carrots – peeled and diced
Onion – finely minced
Corn – Frozen, canned, or fresh will all work well in this soup.
Frozen green peas – Use fresh if you don’t mind shelling them all!
Green Beans – Fresh or frozen. We’ve included directions for each.
Seasoning: Salt, fine black pepper, Italian seasoning
Small form pasta – This is optional. Not everyone wants pasta in their vegetable soup, I get that. But small pasta like ditalini or small macaroni or shells can be a nice way to bulk up the soup and make it even more filling. For a fun kid-friendly twist, you can add alphabet pasta to make homemade alphabet vegetable soup! You can also try your favorite gluten free pasta to keep the recipe gluten free.

Substitution Options

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

For the white beans: You can use other beans. I’d recommend chickpeas, pinto beans, or red kidney beans. I’d avoid using black beans though. The pureed black beans might make the base too dark, but I’d love to hear if you try.

For the tomato paste: This helps thicken the broth a bit, but tomato sauce can be used in a pinch.

Veggie options: You can mix and match ALL the veggies in this soup! Some green or yellow squash, diced red pepper, even lima beans would be a great addition.

For the seasonings: I tried to keep the seasonings very simplistic for this recipe. If you want to can try a variety of other herbs and spices to flavor this soup. I think some fresh thyme would be a very nice addition or substitute. If you need a little more savory flavor, add our vegan chicken bouillon powder.

How to Make Copycat Campbell’s Vegetable Soup

If you’re using an immersion blender: Add the water, beans, tomato paste, and 1/3 cup of the diced tomatoes to a large pot and use your immersion blender to puree until smooth.

If you do not have an immersion blender: We recommend putting the beans, tomato paste, and 1/3 cup diced tomatoes in your Vitamix or other blender / food processor with 4-6 cups of warm water and add that to the rest of the hot water in your pot after pureed.

Once your puree is ready and in the large soup pot, cover it and bring to a full boil. Then, add the potatoes and carrots first to give them some extra time to cook through.

If you are adding uncooked pasta, now is the time as well. Let them cook on their own for about ten minutes while you gather the rest of your ingredients to go in the pot.

Add the rest of the ingredients and bring back to a boil for about 5 minutes. Then, turn down the heat and simmer loosely covered over low heat for 20-30 minutes (until potatoes and carrots are soft).

Yes, it is that easy; and mmm, mmm, mmm is it good.

How to Serve Vegetable Soup

The perfect bowl of soup is the perfect start to a meal. It’s also a great meal on its own.

Serve this as a starter or a main meal with some crusty bread slathered with vegan butter or a nice hearty sandwich and wax nostalgic as you sip – or slurp – some simply sensational soup.

How to Store Leftover Veggie Soup

This recipe makes a lot of servings – approximately 12 very large bowls. The good news is leftovers taste better the longer it sits! Here are our best tips for storing leftover vegetable soup:

In the fridge: Store leftover vegetable soup in a sealed airtight container. Use within a week for best results.

In the freezer: Fresh vegetable soup will keep in the freezer for 3-4 months when stored properly. If freezing, we recommend leaving out the optional pasta and instead adding it to each bowl as it’s served for best texture. We like to freeze this soup in our Souper Cubes silicone trays for easy portioning and defrosting. We like to use the 1 cup Souper Cube to create single-serving portions. You can also use the 2-cup tray to freeze a family or party-sized portion.

To defrost: Defrost in the fridge for about 24 hours for best results, or on the counter (covered to avoid contact with air) for 8-12 hours depending on room temperature conditions. You can also defrost this soup in the microwave at about 75% power in 40-60 second bursts until the desired temperature is reached.

More Vegan Campbell’s Soup Copycats

And if you’re looking for a vegetable soup recipe without tomatoes, check out our Vegetable Barley Soup!

When you make this vegan homestyle vegetable soup, let us know all about it!

We would SO appreciate it if you left a star rating and review on this post in the comments section below. It helps our recipes get to more people like yourself!

Enjoy!

Copycat Campbell’s Vegetable Soup

This easy homestyle vegetable soup tastes just like the Campbell’s soup we grew up loving! It’s comforting and full of flavor but also healthy with no olive oil needed. Good comfort food like this is always in season and is always a crowd pleaser. This egg free and dairy free soup is no exception. It's also easy to make and packed with fresh veggies and simple ingredients you probably have on-hand already either in your kitchen or in your garden! You're going to absolutely love the end result of this homemade version

Course Soups

Cuisine American

Keyword campbell’s vegetable soup recipe, campbell’s vegetarian vegetable soup recipe, copycat campbell’s vegetable soup, homemade campbell’s vegetable soup, homestyle vegetable soup, how to make campbell’s vegetable soup, vegan vegetable soup

Prep Time 20

Cook Time 45

Total Time 1 5

Servings -16 bowls

Calories 150kcal

Author Terrence Roche

Ingredients

3 quarts 12 cups hot water
1 15.5-oz can white beans (do not drain the liquid)
1 6-oz can tomato paste
1 28-oz. can diced tomatoes (This is equal to about 3 1/4 – 3 1/2 cups of fresh tomatoes)
2 cups fresh green beans – trimmed and cut 1/2 – 3/4 “ length*
2 large potatoes – peeled and diced to about 1/2 “
1.5 cups diced carrots – peeled and diced to about 1/4 “
1 medium onion – finely minced
2 cups frozen or fresh corn
2 cups frozen or fresh peas
1 Tablespoon + 1 teaspoon salt
1.5 teaspoon fine black pepper
1.5 Tablespoon Italian Seasoning
Small form pasta optional, see notes**

Instructions

If you’re using an immersion blender: Add the water, white beans, tomato paste, and 1/3 cup of the diced tomatoes to a large pot and use your immersion blender to puree until smooth.
If you do not have an immersion blender: We recommend putting the white beans, tomato paste, and 1/3 cup diced tomatoes in your Vitamix or other blender / food processor with 4-6 cups warm water and add it to the rest of the hot water in your pot after pureed.
Once your puree is ready and in the large soup pot, cover it and bring to a full boil. Then, add the green beans, diced potatoes, and carrots first to give them some extra time to cook through. (If you are adding uncooked pasta, now is the time as well.) Let them cook on their own for about 10 minutes while you gather the rest of your ingredients to go in the pot.
Add the rest of the ingredients and bring back to a boil for about 5 minutes.
Then, turn down the heat to medium and simmer uncovered for 25-30 minutes (until potatoes and carrots are soft). Enjoy!!

Video

Notes

*You can also use frozen green beans, but add them with the second round of ingredients rather than with the potatoes and carrots.
**If you're adding small-form pasta like ditalini, macaroni, and alphabet pasta, you’ll need to add about one extra cup of water to one cup pasta, unless you cook the pasta separately. Note, pasta will continue to soak up the liquid, so this may make the soup a little thicker than desired if left too long

Nutrition

The post Copycat Campbell’s Vegetable Soup appeared first on Plant Power Couple.

168极速赛车开奖官网 Homemade Italian Dressing

Terrence Roche — Wed, 19 Jul 2023 05:30:00 +0000

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. We especially love it in our cucumber tomato salad and in our easy summer pasta salad. Any way you use it, you’ll definitely always want a bottle on hand. And with such a simple recipe, you can!

I love big green salads. Unlike some people around here (*cough* B), I prefer a light dressing to heavy cream dressings. And this homemade Italian dressing hits the spot just right for me!

It’s made fresh with wholesome ingredients in just a few minutes with quality olive oil, white wine vinegar, fresh garlic and red bell pepper and Italian herbs. You won’t believe how simple this is. And you may never buy grocery store Italian dressing again!

Fresh and refreshing. Simple and delicious. On a big Italian salad, a simple side salad or just poured over a bowl of cherry tomatoes and cucumber, you’ll rank this homemade Italian dressing recipe among your favorite salad dressings!

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Why We Love This Vegan Italian Dressing

This dressing could not be easier to make. You probably have all the ingredients in your kitchen already.
It’s made with ingredients you know and recognize.
More than just a salad dressing, it’s also a great marinade for tofu cutlets or light summer salads like our vegan pasta salad recipe and cucumber tomato salad.

Ingredients in Italian Dressing (Vegan)

You only need 8 simple ingredients to make your own Italian salad dressing at home!

Olive oil – First thing: you want to use a good quality extra virgin olive oil that will add flavor and enhance the dressing.
White wine vinegar – See next section for how to substitute if you can’t find this
Garlic cloves – minced
Red bell pepper – minced
SPICES: Italian seasoning, salt, ground black pepper, crushed red pepper flakes (optional – for a little extra spice)

If you want to make this a creamy italian dressing, add 1 tsp – 1 Tbsp vegan mayo to the mix!

Substitution Options

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

For the olive oil: In a pinch, you can sub avocado oil, safflower, sunflower, or canola oil for the extra virgin. They don’t impart as much flavor, but they do have a similar texture and mouthfeel.

For the white wine vinegar: You can sub red wine vinegar for this recipe if that’s your preference. You can also use distilled white vinegar, but you should add 2 tsp of fresh lemon juice and 1 tsp sugar or maple syrup to give it similar notes to the white wine vinegar. I do not recommend apple cider vinegar for this, but balsamic vinegar would be a nice, earthy addition.

For the fresh garlic cloves: You can sub jarred minced garlic if that’s what you keep on hand. I usually use about a scant tablespoon per large clove of fresh minced garlic. I haven’t tried this with garlic powder. If you do, I recommend using about a teaspoon of garlic powder.

For the red bell pepper: You can use a variety of bell peppers if you like. Mixed yellow, red, and orange bell peppers would also add a great splash of color.

For the Italian seasoning: You can use an equal mix of dried basil and oregano if you don’t have Italian seasoning. You could also use fresh herbs if you keep a little herb garden.

How to Make Your Own Salad Dressing

This vegan Italian dressing recipe couldn’t be easier to make. Once you know how easy it is, you’ll make your own dressing all the time!

Step 1 – Prep the ingredients. Get everything out and mince the garlic and bell pepper and add them to the jar.

Step 2 – Combine and shake. Add all the rest of the ingredients to a 16 oz jar and shake vigorously to combine ingredients. You can use any jar with a resealable lid. I keep an old glass salad dressing jar in the pantry for this, but a mason jar or the like would work just as well.

How to Use Italian Salad Dressing

You can use this as a simple salad dressing on a big mixed green salad. Or you can use it as a marinade for summer salads like our:

You can also use this dressing as a marinade for:

How to Store This Homemade Dressing

Store your Italian dressing in the fridge for up to 5 days. It will last a few days longer if you are not using fresh herbs and garlic.

A note about appearance: Quality olive oil will harden when refrigerated. If you find this to be the case, just run the bottle under some tap water or let it sit on the counter at room temperature for about 20 minutes.

Make sure you give the dressing a good shake each time before using it to really incorporate the ingredients!

Can you freeze Italian Salad Dressing? We do not recommend freezing this dressing. It freezes fine, but it does not thaw well!

More Delicious Vegan Salad Dressings:

When you make this delicious dressing, we’d love to hear about the different ways you use it! We always get excited seeing how you’re using our recipes in your own home!

We’d be so grateful if you could leave a star rating and review in the comments section as well. It REALLY helps support our work and get our recipes to more people like you!

We also love to chat with you on IG, so tag us in your vegan food photos! If you’re not already hanging out with us over on Instagram , we’re @theplantpowercouple with the “the”.

Zesty Italian Dressing

This easy homemade Italian dressing is not only perfect for topping simple green garden salads, but also as a main ingredient in some of our favorite summer salads. We especially love it in our cucumber tomato salad and in our easy summer pasta salad. Any way you use it, you’ll definitely always want a bottle on hand. And with such a simple recipe, you can!

Course Salads

Cuisine Italian

Keyword best italian dressing recipe, easy vegan italian dressing recipe, healthy italian dressing recipe, italian dressing recipe, italian dressing recipe for pasta salad, italian salad dressing recipe, italian vinaigrette dressing recipe, soy free italian dressing, vegan italian dressing recipe, zesty italian dressing recipe

Prep Time 10

Total Time 10

Servings (16-oz) jar

Calories 122kcal

Author Terrence Roche

Ingredients

1 cup olive oil
1/2 cup white wine vinegar*
2 large garlic clove – minced
1 Tbsp red bell pepper – minced
2 tsp Italian seasoning
1/2 tsp salt
1/8 tsp fine ground black pepper
1/8 tsp red pepper flakes optional – for a little extra spice

Instructions

Mince the garlic and red pepper.
Add all ingredients to a 16-oz jar and shake vigorously to combine ingredients.
Use this dressing as a bread dip or for marinades and salads like a simple green salad, Copycat Olive Garden House Salad, vegan pasta salad, or cucumber tomato salad!
Store your Italian dressing in the fridge for up to 5 days. It will last a few days longer if you are not using fresh herbs and garlic. It will thicken in the fridge; see the notes below for how to deal with that!

Video

Notes

*Vinegar Notes: You can easily sub red wine vinegar for this recipe if that’s your preference. You can also use distilled white vinegar, but you should add 2 tsp of lemon juice and 1 tsp sugar. The combination of lemon juice and sugar will help the regular white vinegar taste more like white wine vinegar.
The oil in the dressing may harden a little in colder storage temps. Just run the bottle under lukewarm water or leave it on the counter for about 20-30 minutes. Make sure you give the dressing a good shake each time before using it to really incorporate the ingredients!
Olive Oil tips: You want to use a good quality extra virgin olive oil that will add flavor and enhance the dressing. We love and would suggest Botticelli's extra virgin olive oil.
For a creamy Italian salad dressing: Add 1 tsp – 1 Tbsp vegan mayo to the mix!
To substitute the fresh garlic: You can sub jarred minced garlic. I usually use about a scant tablespoon per large clove of fresh minced garlic. I haven’t tried this with garlic powder, but I would recommend using about a teaspoon of garlic powder.
Bell pepper options: You can use a variety of bell peppers if you like. Mixed yellow, red, and orange bell peppers would also add a great splash of color.

Nutrition

Watch our Zesty Italian Vinaigrette web story here.

The post Homemade Italian Dressing appeared first on Plant Power Couple.