168极速赛车开奖官网 Summer Archives - Plant Power Couple

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 Cream of Zucchini Soup

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

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

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

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

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

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

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

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Ingredients for Creamy Vegan Zucchini Soup

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

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

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

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

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

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

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

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

Garlic – Whole garlic cloves give an exciting bite.

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

How to Make Zucchini Cashew Soup

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

Step 1: Boil

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

Step 2: Blend into a creamy soup

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

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

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

Step 3: Finishing touches

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

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

Serving Suggestions for Vegan Creamy Zucchini Soup

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

Toppings for this creamy zucchini soup recipe:

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

Sides for this delicious summer soup:

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

Leftover Soup Storage

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

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

Tips and Tricks for Making the Best Zucchini Soup Recipe

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

More Vegan Zucchini Recipes

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

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

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

Creamy Zucchini Soup

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

Course Lunch, Soups

Cuisine Blender, Soups

Keyword Creamy Zucchini Soup, Vegan Cream of Zucchini

Prep Time 20

Cook Time 20

Total Time 40

Servings bowls

Calories 127kcal

Author Brittany Roche

Ingredients

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

Instructions

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

Nutrition

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

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

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

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

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

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

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

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

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Ingredients for Summer Vegetable Pizza

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

For the veggie medley:

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

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

red onions
artichoke hearts
fresh yellow peppers
mushrooms

For the rest of the pizza:

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

How to Make Roasted Veggie Pizza

Making homemade roasted vegetable pizza is easier than you think!

Step 1: Prep

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

Step 2: Roast the veggies

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

Step 3: Assemble the pizza

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

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

Step 4: Cook the pizza

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

Step 5: Finishing touches

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

How to Make in the Pizzadesso

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

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

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

Veggie Pizza Recipe FAQs

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

Do you cook vegetables before putting on pizza?

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

How do you keep vegetable pizza from getting soggy?

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

Can you roast vegetables in a pizza oven?

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

More Veggie Pizza Recipes

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

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

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

Roasted Summer Vegetable Pizza

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

Cuisine Italian, Italian-American, Pizza

Keyword roasted vegetable pizza, veg pizza, veggie pizza

Prep Time 20

Cook Time 20

Total Time 40

Servings slices

Calories 268kcal

Author Brittany Roche

Ingredients

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

Instructions

Prep the ingredients:

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

Roast the veggies:

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

Assemble the pizza:

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

Cook the pizza:

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

Finishing touches:

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

Notes

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

Pizzadesso Instructions

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

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

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

Nutrition

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168极速赛车开奖官网 Vegan Buffalo Ranch Pickles

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

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

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

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

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

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

Vegan chicken sandwiches, meet buffalo pickles.

Burger night? Better get the buffalo ranch pickles!

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

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

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

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Ingredients for Buffalo Ranch Dill Pickles

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

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

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

How to Make Buffalo Ranch Refrigerator Pickles

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

Step 1: Prep your cucumbers

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

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

Step 2: Make the brine

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

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

Step 3: Let them steep

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

How to Use Buffalo Ranch Refrigerator Pickles

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

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

Tips and Tricks

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

More Refrigerator Pickle Recipes

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

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

Buffalo Ranch Refrigerator Pickles

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

Course Pickles, Snacks

Cuisine No-Cook, Pickles, Spicy

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

Prep Time 10

Total Time 2 10

Servings servings

Calories 10kcal

Author Brittany Roche

Equipment

1 Microplane Jar Top Slicer Attachment

Ingredients

1 lb cucumbers sliced 1/4 inch thick

For the Brine:

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

Instructions

Prep the ingredients:

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

Make the brine:

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

Let it steep:

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

Notes

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

Nutrition

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

168极速赛车开奖官网 Vegan BBQ Chicken Pizza

Brittany Roche — Thu, 25 Jul 2024 23:44:15 +0000

If you’re looking for a classic BBQ chicken pizza made vegan, this is your recipe. Our unique stovetop method to cook the soy curls infuses the delicious BBQ chicken flavor into them, rather than just rehydrating them in water.

This vegan BBQ pizza with pineapple has totally changed my mind about pineapple on pizza. When a reader suggested we add pineapple to the equation, I was honestly a little hesitant. But after one bite, I was a convert!

When it came to the plant-based chicken, I knew soy curls were going to be the perfect match. I make a lot of soy curl recipes here on this blog and have been working with them for almost 10 years, so I have learned a few tricks along the way.

Unlike some recipes that call for rehydrating the soy curls in water and then tossing them in BBQ sauce, ours uses a unique stovetop rehydration technique that infuses them with flavor and rehydrates them at the same time, so every bite of this vegan pizza is loaded with BBQ goodness!

And when it came to the cheese we use on this pizza, we went with a combination of vegan mozzarella and a non-dairy smoked provolone from Violife. This really enhances the overall flavor of this pizza and brings in even more smoky BBQ vibes.

This is the seventh pizza we’ve made in our Plant-Based Pizza Palooza series. It’s been a wild ride of really great pizzas and some not so great ones, so we know what to avoid. This is one of the greats – just enough toppings, a perfect fluffy crust, and a flavor that will light you up with nostalgia.

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Ingredients in Vegan Barbecue Pizza

Here’s what you’ll need to make one seriously epic vegan BBQ pizza that will rival the versions you find at Papa John and California Pizza Kitchen!

For the soy curl chicken:

Soy curls – See more about these, substitutes, and where to buy in the next section.
Water
Vegan chicken bouillon powder – We used our homemade vegan bouillon powder which we recommend for best results. It’s so easy to make! You can also use a bouillon cube (just let it dissolve in hot water before cooking) or paste. For paste, i would cut the amount in half.
BBQ sauce – Use your favorite BBQ sauce. More info on this below as well!

For the rest of the vegan bbq pizza recipe:

Pizza dough – Check out the section below for more info on vegan pizza dough!
Vegan mozzarella cheese – We used Vevan mozzarella shreds that melt like a charm! Daiya, Follow Your Heart, and Parmela will also work!
Vegan smoked gouda or provolone – We sliced up some Violife smoked provolone for a nice smoky blend. Feel free to mix up the cheeses you use or use all mozzarella if that’s your jam! Some vegan feta cheese would be an interesting addition too.
BBQ sauce
Sliced red onion – You can skip the red onions if you don’t like them. You can also sub other onions. Shallots would be cool! Peppers (bell peppers, hot peppers, or a mix, your choice!) could be a great sub too.
Fresh diced pineapple – If you really don’t like it, you can skip the pineapple. You can also play around with the fruit you use. I feel like a blueberry bbq pizza would be delicious!
Chopped green onions – for garnish

Soy Curls

Soy curls are a dehydrated, minimally processed product made from whole soybeans available through Butler Foods.

A good source of both fiber and protein, these meat-free alternatives are a 100% natural food that is vegan and gluten free. Soy curls are often used to mimic the texture and (when marinated) flavor of chicken or beef for use in a tremendously wide variety of dishes.

It can be hard to find soy curls in stores (unless you have a go-to natural grocery store in your area), so we purchase them in bulk from Amazon.

Check out our Soy Curls Guide for all our best soy curl tips, tricks, and recipes!

Soy Curl Substitutes

You can use your favorite vegan chicken like Daring, Tofurky, or Gardein ultimate, but you will have to adapt the recipe because they will need to be defrosted and don’t need to be rehydrated (so you won’t need the water).

Soy curls aren’t available outside of the US and Canada, but you can find a similar product called “TVP chunks” or “TVP strips” that can be used interchangeably. These have a slightly different texture but will still produce a delicious result!

If you wanted to go more of a whole foods route, you can adapt this recipe to make:

vegan bbq chickpea pizza
vegan bbq cauliflower pizza
vegan bbq jackfruit pizza

Vegan BBQ Sauce

If you’re looking for a homemade BBQ sauce, check out our air fryer BBQ soy curls post!

Many store-bought barbecue sauce (maybe most) is vegan-friendly. Just check the ingredients because as usual, some randomly have animal products like chicken fat or dairy in them.

Organicville is a great tangy BBQ sauce that’s both vegan and healthy if that’s your jam. I love the taste of it!

More Vegetarian Recipes with BBQ Sauce

And if you have leftover BBQ sauce, try these other recipes!

Vegan-Friendly Pizza Dough

We used T’s homemade pizza dough for this pizza crust. We always have some in our freezer! It’s the perfect pizza base – so soft and fluffy. It really takes this pizza to the next level.

We have not tested this recipe with gluten free flour yet, but I think it would work with an all-purpose GF flour like Cup4Cup.

If using premade pizza dough (many are vegan-friendly but again, always check ingredients), I recommend using something frozen for best results.

You can also adapt this recipe to make mini pita pizzas with pita bread. That sounds so delicious!

How to Make Vegan Pineapple Pizza

This vegetarian pizza recipe is mostly assembly. You’ll be shocked how quickly and easily it comes together!

Step 1: Make the BBQ soy curls.

Add all the BBQ soy curls ingredients to a high-walled pan. Cook on medium low (covered) for 5 minutes.

Then, remove the cover and cook on medium heat for 5-7 minutes, stirring every couple minutes to prevent sticking to the bottom.

Step 2: Assemble the pineapple BBQ pizza.

Preheat the oven to 475F and stretch your pizza dough to fit your pizza pan, cast iron skillet, or pizza stone. We prefer stretching the dough rather than using a rolling pin because it produces a better texture with less bubbles.

First, spread 1/3 cup of the bbq sauce evenly over the crust, leaving a 1-inch border around the edge. Then, sprinkle 1/2 of each kind of vegan cheese over the sauce. Spread the soy curls on top of the cheese and top those with the pineapple and red onion slices. Finally, finish it off with the remaining vegan cheese and drizzle with 1-2 more Tbsp bbq sauce.

Step 3: Cook the BBQ chicken pizza

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

Step 4: Finishing touches

Remove and let cool on your cutting board or wire rack for 10 minutes before slicing. Before serving, top with sliced green onions. Feel free to drizzle with vegan ranch if that’s your jam as well.

How to Make in the Pizzadesso

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

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

Follow the instructions for making each component of the pizza as written.
Turn on your Pizzadesso and hit the Wood Fire setting. Then, push in the knob to start preheating.
Sprinkle a hefty amount of cornmeal on your pizza peel + stretch your pizza dough to fit. Follow the instructions for assembling the BBQ pizza as written.
When the Pizzadesso has preheated, it will beep a couple times & the digital read will switch to “Fill In”. Use the rack handle accessory to safely pull out the rack & transfer the pizza from the peel to the heated stone. Reinsert the rack using the handle, close the door, & the preset countdown will begin.
3 min later, the Pizzadesso will have worked its magic. Let cool 5 min before slicing, top with sliced green onions, & enjoy!

More Vegan Pizza Recipes

If you like this BBQ vegan pizza, you’ll love these other homemade pizzas:

We hope you enjoy this vegan BBQ chicken pizza as much as we did! And we hope it changes your mind about pineapple on pizza too because WOW did it ever for us!

When you make it, don’t forget to leave a star rating and review below. We love joining in on your kitchen adventures, and this helps more people see our recipes!

Enjoy!

Vegan BBQ Chicken Pizza

This vegan BBQ chicken pizza is made using our stovetop soy curl hydration trick to infuse the barbecue flavor. It has a BBQ sauce base instead of tomato sauce, is topped with vegan mozzarella and dairy-free smoked provolone and finished off with a sprinkle of fresh pineapple and red onion. Enjoy this pizza in the oven or your pizza oven. Instructions for the Pizzadesso in the notes!

Course Entrees, Main Course, Pizza

Cuisine BBQ, Italian-American, Pizza

Keyword vegan BBQ chicken pizza, vegan BBQ pizza

Prep Time 20

Cook Time 20

Total Time 40

Servings slices

Calories 275kcal

Author Brittany Roche

Ingredients

For the BBQ soy curls:

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

For the pizza:

1 (16-oz) pizza dough
3/4 cup vegan mozzarella shreds
3/4 cup vegan smoked gouda or provolone
1/3 cup BBQ sauce plus more for drizzling
1/3 cup sliced red onion
1/2 cup fresh diced pineapple
Chopped green onions for garnish

Instructions

Make the BBQ soy curls: Add all the bbq soy curls ingredients to a high-walled pan. Cook on medium low (covered) for 5 minutes. Then, remove the cover and cook on medium heat for 5-7 minutes, stirring every couple minutes to prevent sticking to the bottom.
Assemble the pizza: Preheat the oven to 475F and stretch your pizza dough to fit your pizza pan, cast iron pan, or pizza stone. First, spread the bbq sauce evenly over the crust, leaving a 1-inch border around the edge. Then, sprinkle 1/2 of each kind of vegan cheese over the sauce. Spread the soy curls on top of the cheese and top those with the pineapple and red onion. Finally, finish it off with the remaining vegan cheese and drizzle with 1-2 more Tbsp bbq sauce.
Bake the pizza: Bake your vegan bbq pizza for 15-20 minutes, stopping to rotate the pan once halfway through. It’s ready when the crust is golden and the vegan cheese has melted.
Finishing touches: Remove and let cool on your cutting board or wire rack for 10 minutes before slicing. Before serving, top with sliced green onions.

Notes

Pizzadesso Instructions

We love our Pizzadesso pizza oven and highly recommend it if you’re in the market for an indoor pizza oven. Here is how we make this BBQ pizza in it:

Follow the instructions for making each component of the pizza as written.

Turn on your Pizzadesso and hit the Wood Fire setting. Then, push in the knob to start preheating.

Sprinkle a hefty amount of cornmeal on your pizza peel + stretch your pizza dough to fit. Follow the instructions for assembling the BBQ pizza as written.

When the Pizzadesso has preheated, it will beep a couple times & the digital read will switch to “Fill In”. Use the rack handle accessory to safely pull out the rack & transfer the pizza from the peel to the heated stone. Reinsert the rack using the handle, close the door, & the preset countdown will begin.

3 min later, the Pizzadesso will have worked its magic. Let cool 5 min before slicing, top with sliced green onions, & enjoy!

Nutrition

The post Vegan BBQ Chicken Pizza appeared first on Plant Power Couple.

168极速赛车开奖官网 Vegan Big Mac Pizza

Brittany Roche — Sun, 21 Jul 2024 14:11:19 +0000

There’s PB&J, chocolate and peanut butter, and now, cheeseburgers and pizza. Yes, two classic comfort foods combine to make one perfect pizza with this vegan Big Mac pizza. Fluffy, homemade pizza dough is topped with our vegan burger sauce, diced vegan burger piecess, vegan cheddar, dill pickle chips, and shredded lettuce and tomatoes to make the most glorious vegan cheeseburger pizza ever to grace a plate.

I have to start this post by saying that I wasn’t completely sure about this viewer-suggested pizza until I tried it. Then I was all in. The taste totally speaks for itself. Even T, the pizza purist, was stunned by how good this vegan Big Mac pizza is.

This vegan cheeseburger pizza is everything you love about a Big Mac hamburger in pizza form. We like to use vegan burgers instead of vegan ground beef and cook them on the grill or grill pan to really give them that burgery texture and flavor we’re looking for. Then pile on all your favorite burger toppings.

This recipe might sound a little complicated, but it’s really just easy assembly and cooking the pizza. And then, of course, eating your delicious results. You can even use leftover vegan burgers and just dice them up as is.

I also want to clarify something. No, this is not trying to be a healthier version of a cheeseburger pizza recipe, unless you consider the zero cholesterol. That counts, right?

Unlike others who use kale instead of lettuce and a cauliflower crust, we’re taking true comfort food and making it vegan and every bit as delicious. Honestly, you could serve this vegan Big Mac pizza to a room full of omnivores, and no one would know.

Now that I’m totally on board this vegan cheeseburger pizza train, I think we just might have to make a pizza with our vegan sloppy joes next!

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Big Mac Pizza Recipe Ingredients

The ingredients for the base of our vegan cheeseburger pizza are all pretty standard. You can also add some of your favorite toppings as well. We’d love to hear how you top yours in the comment section.

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

Plant-based burgers: We used Impossible burgers and cooked them on the broiler setting on the cast iron grill pan in the Pizzadesso. You could use any plant-based burger, but I’d lean more heavily into a meaty vegan burger like Beyond Meat, the Gardein Ultimate burger, Crave House and the like rather than a veggie burger to get that classic cheeseburger flavor. For a homemade option, try our copycat Beyond burger recipe!

Vegan Shredded Cheddar: We used Daiya cheddar cheese shreds, and holy wow did it make a really stretchy cheese for this pizza! It even went on stretching as the pizza cooled – game changer! People can say what they say about Daiya, but it really worked well here! You can also use a combination of vegan cheese as you please. Half cheddar and half mozzarella cheese is a popular combo.

Ketchup & Mustard: I know these may seem a little weird to have on a pizza, especially the mustard. But trust me they are a must to get that classic Big Mac flavor!

Dill Pickle Slices: You can feel free to skip the dill pickles entirely or put them on after if you’d prefer a cold pickle situation. You can use jarred or make your own with our easy refrigerator pickle recipe.

Copycat Big Mac Sauce: We give you the recipe for our homemade Big Mac sauce in the recipe card below, but there are a couple of vegan friendly burger sauces, also called “special sauce”, available at many grocery and chain stores. But because many burger sauces are mayo-based, many contain egg. So be sure to read the ingredients list. Sir Kensington’s is a widely available brand that makes an egg-free, vegan burger sauce. We use vegan mayo in our burger sauce along with pickle juice and a host of spices like onion powder, garlic powder, and smoked paprika.

Big Mac Pizza Toppings

If you really want to give this vegan Big Mac pizza the total Big Mac hamburger treatment, add shredded iceberg lettuce and some diced onions and tomatoes to the top of the pizza after it’s cooled a bit. I know tomatoes aren’t on a Big Mac, but maybe they should be!

You can even brush a little olive oil on the outer crust and add a sprinkle of sesame seeds to give it that sesame seed bun effect.

How to Make a Vegan Cheeseburger Pizza

Step 1. Cook the Vegan Burgers

We cooked the plant based burgers on the broiler function of the Pizzadesso, but you could also use the air fryer function, cook them in the oven, or on the grill! Once cooked, crumble the burgers and place on a plate in the fridge to cool.

Step 2. Make the Copycat Big Mac Sauce

Whisk all ingredients for burger sauce in a small bowl and set aside.

Step 3. Assemble the Pizza

Preheat the oven to 475F and stretch your pizza dough to fit your pizza pan, cast iron pan, or pizza stone. Top the dough with Big Mac sauce, leaving room for crust.

Then, top the burger sauce with crumbled burgers. Next, add 1.5 c vegan cheddar shreds. Then, drizzle on ketchup + mustard and top with pickle chips.

Step 4. Cook the Vegan Big Mac Pizza

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

Step 5: Finishing touches

Remove and let cool on your cutting board or wire rack for 5-10 minutes before slicing. Before serving, you can optionally top with chopped tomato, onion, and lettuce. Enjoy!

How to Make in the Pizzadesso

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

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

Follow the instructions for making each component of the pizza as written.
Turn on your Pizzadesso and hit the Wood Fire setting. Then, push in the knob to start preheating.
Sprinkle a hefty amount of cornmeal on your pizza peel + stretch your pizza dough to fit.
Top the dough with burger sauce, leaving room for crust. Then, top the burger sauce with crumbled burgers. Next, add the vegan cheddar shreds. Then, drizzle on ketchup + mustard and top with pickle chips.
When the Pizzadesso has preheated, it will beep a couple times & the digital read will switch to “Fill In”. Use the rack handle accessory to safely pull out the rack & transfer the pizza from the peel to the heated stone. Reinsert the rack using the handle, close the door, & the preset countdown will begin.
3 min later, the Pizzadesso will have worked its magic. Let cool 5 min before slicing & enjoy!

Tips & Tricks

Use leftover burgers or make your burgers and burger sauce ahead to save time
You can also stuff the pizza crust with both cheese and crumbled burgers to take this Big Mac pizza really over the top!
Feel free to skip the pickles or put them on after if you’d prefer a cold pickle situation.
Let the pizza cool slightly before attempting to slice.

More Vegan Pizza Recipes

We love experimenting with all sorts of pizza creations. These are just a few of our top faves.

I hope you love this recipe like we have! And I’m totally on this Big Mac train now, thinking about what other things I could Big Mac-ify! What’s next? Big Mac salad, Big Mac casserole perhaps?! Leave your ideas in the comments!

And when you make this copycat recipe, let us know by leaving a star rating and review below!

Vegan Big Mac Pizza

Fluffy, homemade pizza dough is topped with our vegan burger sauce, diced vegan burger piecess, vegan cheddar, dill pickle chips, and shredded lettuce and tomatoes to make the most glorious vegan cheeseburger pizza ever to grace a plate.

Course Pizza

Cuisine Italian-American

Keyword vegan big mac pizza, vegan cheeseburger pizza

Prep Time 20

Cook Time 15

Total Time 35

Servings slices

Calories 408kcal

Author Brittany Roche

Ingredients

1 16-oz pizza dough
2 plant-based burgers cooked
2 cups vegan shredded cheddar cheese
1-2 Tbsp ketchup
1-2 Tbsp mustard
Dill pickle chips

For the burger sauce:

1/2 cup vegan mayo
2 Tbsp dill pickle juice
1 1/2 Tbsp tomato paste
1 Tbsp yellow mustard
1 Tbsp horseradish
1/2 Tbsp maple syrup
1/4 tsp garlic powder
1/4 tsp smoked paprika
1/4 tsp celery salt
1/4 tsp black pepper

Optional Toppings:

Shredded lettuce
Diced tomato
Diced onion

Instructions

Cook the vegan burgers: We did this in the broiler function of the Pizzadesso, but you could also use the air fryer function, cook them in the oven, or on the grill! Once cooked, crumble the burgers and place on a plate in the fridge to cool.
Make the burger sauce: Whisk all ingredients for burger sauce in a small bowl.
Assemble the pizza: Preheat the oven to 475F and stretch your pizza dough to fit your pizza pan, cast iron pan, or pizza stone. Top the dough with burger sauce, leaving room for crust. Then, top the burger sauce with crumbled burgers. Next, add 1.5 c vegan cheddar shreds. Then, drizzle on ketchup + mustard and top with pickle chips.
Cook the pizza: Bake your vegan Big Mac pizza for 15-20 minutes, stopping to rotate the pan once halfway through. It’s ready when the crust is golden and the vegan mozzarella has melted.
Finishing touches: Remove and let cool on your cutting board or wire rack for 10 minutes before slicing. Before serving, you can optionally top with chopped tomato, onion, and lettuce. Enjoy!

Notes

Pizzadesso Instructions

Turn on your Pizzadesso and hit the Wood Fire setting. Then, push in the knob to start preheating.
While preheating, assemble your pizza as directed.
When the Pizzadesso has preheated, it will beep a couple times & the digital read will switch to “Fill In”. Use the rack handle accessory to safely pull out the rack & transfer the pizza from the peel to the heated stone. Reinsert the rack using the handle, close the door, & the preset countdown will begin.
3 min later, the Pizzadesso will have worked its magic. Let cool 5 min before slicing and topping with the optional lettuce / onions / tomato!

Nutrition

The post Vegan Big Mac Pizza appeared first on Plant Power Couple.

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

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

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

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

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

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

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

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Why You’ll Love Vegan Buffalo Pizza

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

Buffalo Chicken Pizza Ingredients

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

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

Vegan Mozzarella Shreds

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

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

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

Chopped Green Onions

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

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

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

Soy Curls

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

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

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

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

Vegan Ranch Dressing

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

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

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

More Optional Add-Ins & Variations:

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

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

How to Make Vegan Buffalo Pizza

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

Step 1: Make the Buffalo Soy Curls:

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

Step 2: Make the Dill Pickle Ranch

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

Step 3: Assemble the Pizza

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

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

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

Step 4: Bake the Pizza

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

Step 5: Finishing Touches

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

How to Make in the Pizzadesso

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

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

Follow the instructions for making each component of the pizza as written.
Turn on your Pizzadesso and hit the NY Style setting. Then, push in the knob to start preheating.
Sprinkle a hefty amount of cornmeal on your pizza peel + stretch your pizza dough to fit. Assemble the pizza as directed in the original recipe.
When the Pizzadesso has preheated, it will beep a couple times & the digital read will switch to “Fill In”. Use the rack handle accessory to safely pull out the rack & transfer the pizza from the peel to the heated stone. Reinsert the rack using the handle, close the door, & the preset countdown will begin.
8 min later, the Pizzadesso will have worked its magic. Let cool 5 min. Then, drizzle with dill pickle ranch and sprinkle with sliced scallions serving!

Tips & Tricks

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

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

How to Serve Buffalo Soy Curl Pizza

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

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

How to Store Leftover Pizza

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

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

How to Reheat Pizza

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

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

More Great Pizza Recipes

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

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

Vegan Buffalo Pizza

Course Dinner

Cuisine Pizza

Keyword vegan buaffalo pizza, vegan buffalo chicken pizza

Prep Time 25

Cook Time 20

Total Time 45

Servings slices

Calories 382kcal

Author Brittany Roche

Ingredients

For the buffalo soy curls:

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

For the vegan pickle ranch:

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

For the pizza:

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

Instructions

Make the buffalo soy curls: Add all the buffalo soy curls ingredients to a high-walled pan. Cook on medium low (covered) for 5 minutes. Then, remove the cover and cook on medium heat for 5 minutes, stirring every couple minutes to prevent sticking to the bottom.
Make the dill pickle ranch: Add all the pickle ranch ingredients to a small glass bowl and whisk until totally combined.
Assemble the pizza: Preheat the oven to 475F and stretch your pizza dough to fit your pizza pan, cast iron pan, or pizza stone. Spread 1/2 cup vegan mozzarella cheese evenly over the crust, leaving a 1-inch border around the edge. Drizzle 2-3 Tbsp vegan buffalo sauce over the mozzarella. Spread the buffalo soy curls evenly over the crust and top with remaining vegan mozzarella. Drizzle with 2-3 more Tbsp vegan buffalo sauce.
Bake the pizza: Bake your vegan buffalo pizza for 15-20 minutes, stopping to rotate the pan once halfway through. It’s ready when the crust is golden and the vegan mozzarella has melted.
Finishing touches: Remove and let cool on your cutting board or wire rack for 10 minutes before slicing. Before serving, drizzle with vegan ranch and top with sliced green onions.

Notes

Pizzadesso Instructions

Turn on your Pizzadesso and hit the NY Style setting. Then, push in the knob to start preheating.
While preheating, assemble your pizza as directed.
When the Pizzadesso has preheated, it will beep a couple times & the digital read will switch to “Fill In”. Use the rack handle accessory to safely pull out the rack & transfer the pizza from the peel to the heated stone. Reinsert the rack using the handle, close the door, & the preset countdown will begin.
8 min later, the Pizzadesso will have worked its magic. Let cool 5 min! Before serving, drizzle with the pickle ranch and top with sliced green onions. Enjo

Nutrition

The post Vegan Buffalo Chicken Pizza appeared first on Plant Power Couple.

168极速赛车开奖官网 30+ Vegan Summer Dinners

Brittany Roche — Mon, 17 Jun 2024 05:00:00 +0000

We’ve gathered some of our best and time-tested vegan summer recipes for you to wow your family and friends this season. These easy vegan summer dinners are all light and fresh but also filling without weighing you down, and of course, always delicious. They’re perfect for all your summer gatherings, or just for simple weeknight family dinners.

Summer is the time for pool parties, pot lucks, backyard BBQs, and generally getting out and getting together. It’s also the time to showcase some of your best light and fresh recipes that bring everyone together at the table.

Whether you’re looking for ways to use up your garden vegetables or just looking for some great tasting, lighter meals, we’ve put together more than a few of our best recipes for the perfect plant based summer fare.

From pasta and pizza to a slew of summertime “seafood” dishes, and of course, vegan hamburgers and hot dogs. There’s even a wide variety of no-cook summer meals for when it’s just too hot to even think about turning on your oven.

Why You’ll Love These Summer Vegan Dinners

We know you’re going to love these delicious vegan summer recipes as much as we do, and here’s why:

There’s a wide variety of vegan recipes here for every palate.
Light and refreshing without leaving you feeling hungry.
Perfect for potlucks, cookouts, family gatherings, a summer picnic, and so much more!
Each recipe post has a listing of substitutions or alterations to accommodate a variety of tastes and preferences. Check the specific recipe for suggestions and variations.

Tips & Tricks

These are a few tips to consider, especially when serving food outside.

Smaller portioning for serving refrigerated or cool foods outside. Especially creamy mayo-based dips and hummus.
Swap out serving utensils for clean utensils often to avoid bacteria forming on the serving spoons and such. I recommend every 30 minutes.
Wrap food when outside to avoid exposure to bacteria from insects and air.
Keep cold foods cold whether on ice or in a cooling tray.

Our Favorite Vegan Products for Summer

Sometimes you just want to grab, go, and get grilling. We understand. These are some of our favorite vegan summer foods that you can easily purchase in almost any grocery store, with the exception of Juicy Marbles.

Lightlife Hot Dogs
Field Roast Stadium-Style Hot Dogs and Smoked Frankfurters are both equally delicious
Upton’s “Updog” – a Chicago favorite!
Beyond Meat – This popular vegan brand is well-known for its Burgers, Bratwursts, and Italian Sausages
Impossible – Another popular plant-based brand known for Burgers, Brats, “Beef” Hot Dogs, and Italian Sausages
Tofurky Italian Sausages
Juicy Marbles – This newer vegan company offers higher end cuts of “meat”. Including bone-in ribs, thick-cut filet, and whole-cut loin.

Vegan Summer Dinner Ideas

Here’s our personal list of over 30 vegan summer dinner recipes!

Fresh Summer Salads

Sometimes on those hot days of summer, you crave big fresh salads. But that doesn’t mean things have to be boring. This collection of sublime summertime salads are light and filling, and of course absolutely delicious.

Chilled Peanut Noodle Salad – These light and creamy peanut sauce noodles are the perfect simple but stunning meal for al fresco dining – especially at the end of summer when it’s so hot you just want something light, refreshing, and easy. This plant-based chilled noodle dish even has oil-free and gluten-free options. Add our air-fried tofu for the perfect plant-based protein accompaniment.

Easy Vegan Caesar Salad – Because sometimes you just want a big, fresh salad for a light dinner. Try this vegan caesar with some of our Lemon Pepper Tofu Cutlets for a plant based chicken caesar everyone will enjoy.

Southwest Salad – This vegan southwest salad is a no-cook summertime delight. Filled with simple ingredients like lettuce, black beans, sweet corn, bell pepper, and walnut chorizo, it’s sure to satisfy all your senses whether served as a starter or as a full meal. It comes together so quickly and easily, and there’s no oven required (unless you want to add some tequila tofu)! Light, filling, and oh so tasty, it’s perfect for those hot summer days!

Olive Garden Copycat House Salad – Our veganized copycat recipe of Olive Garden’s House Salad contains iceberg and romaine lettuces mixed with red onion, black olives and more. We finish it with piquant pepperoncini peppers and that classic creamy Italian dressing. Throw some tofu cutlets on top for a burst of protein!

Easy Vegan Sandwiches

Summertime is sandwich time! They’re perfect for the hot weather and take little effort to put together. These sandwiches are some of our favorite vegan takes on the classics.

Vegan Spinach and Feta Grilled Cheese – There’s something about this sandwich combining our creamy tofu feta with fresh spinach between two buttery crisp slices of sourdough that sends the summer vibes racing through our veins! Serve it with a cucumber tomato salad or fresh tomato soup.

Cashew Cheese and Strawberry Sandwiches – Creamy herb-infused cashew cheese meets its great love when combined with fresh sliced summer strawberries on a fluffy baguette! These are the perfect picnic sandwiches for a sunset summer date night.

No-cook vegan sandwiches

These sandwich recipes require zero heat for those hot days of summer!

Toona Salad Sandwiches – This vegan tuna salad is a simple recipe, using white beans and a few other common ingredients you probably have around the house + one *magic* ingredient to bring it all together. It uses easy methods to create the simplicity and comfort of a classic tuna sandwich in an entirely plant-based way!

Vegan Goat Cheese and Blueberry Basil Sandwiches – Inspired by our tangy tofu goat cheese recipe, this sandwich is the most beautiful combination of summer flavors. We’ve served versions of this to so many people, and everyone (even the teenagers) rave about it!

Avocado Chickpea Sandwiches – This Avocado Chickpea Mash sandwich is our favorite healthy vegan lunch or dinner recipe! With just 10 ingredients and 20 minutes of kitchen time, it’s simple, picky-eater friendly, and packed with flavor. There are both gluten-free AND oil-free options too!

Veggie Bagel Sandwich – You’re going to love this veggie sandwich! It’s simple to make, absolutely delicious, and packed with garden fresh vegetables like ripe tomatoes, cucumbers, and red onion. The sandwich has a little tangy zip thanks to a healthy dose of stone ground mustard and peppery arugula. It’s the perfect summer sandwich that will leave you feeling full and satisfied!

Plant-Based Wrap Recipes

Wraps are the fresh and fun cousins to the sandwich. Perfect for grab-and-go dinners when you’re out living your best summer life!

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

Buffalo Walnut Lettuce Wraps – These healthy vegan lettuce wraps with spicy buffalo walnut meat are the perfect low carb recipe for summer! This easy and delicious recipe is a surprisingly hearty meal that’s also light and fresh and loaded with veggies. And it’s entirely no-cook, so you don’t need to turn on a stove or oven to make it! Serve it for dinner on the patio with potato wedges.

Chickpea Bacon Ranch Wrap – This easy no-cook vegan wrap recipe is so fresh and flavorful! Packed with ingredients like fresh basil, sun-dried tomatoes, and vegan bacon bits, it’s perfect for a plant-based summer lunch or dinner, and it only takes about 15 minutes from start to finish. It’s also a great way to use up fresh basil and greens from your garden too. It’s such a shame we can’t grow our own vegan bacon bits.

Plant-Based Seafood Recipes

Summer is well-known for the seafood dishes it inspires. And this collection of vegan seafood dishes are so good, you might think something’s a little fishy.

Vegan Salmon Burger – These Vegan Salmon Burgers use white beans, beet powder, and kelp granules to get the feel, look, and flavor of salmon burgers. We season them generously, form into perfect patties, and pan-fry. Serve these fish-friendly burgers topped with some of our tangy vegan tahini slaw or on a homemade burger bun with sliced avocado and spicy vegan mayo!

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

Vegan Linguine and Clams – This easy linguine and vegan clam sauce is sure to be making a weekly visit to your dinner table this summer! Just toss linguine pasta in a buttery white wine and lemon sauce with plump pieces of soy curl “clams” and capers.

Vegan Summer Pasta Dishes

Pasta doesn’t have to be heavy, and these tasty summer pasta recipes are delicious proof of that. Delicious and filling, but light enough that you won’t get that weighed down feeling like heavier pasta dishes. Plus, pasta is a great way to use up any extra veggies your summer garden produces!

Plant-Based Sausage and Pepper Pasta – These vegan sausage and peppers are a crowd-pleaser through and through. We served this plant-based dish to many crowds of non-vegans of all ages, and it is always a massive hit! It’s also easy to make and versatile: serve over pasta, on a sandwich, with rice, potatoes, or on its own!

Pasta Aglio e Olio – This olive oil and garlic pasta dish is easy to make and full of fresh veggies like broccoli rabe, roasted red peppers, and sun-dried tomatoes. It comes together in under 30 minutes and is the perfect recipe for date night or a dinner party. Serve on its own or with our Balsamic Tomato Tofu!

Vegan Zucchini Lasagna – This is the recipe that changed my mind about zucchini noodles forever; I even love it cold! Stuffed with our creamy tofu ricotta and flavorful TVP ground beef, this veggie lasagna is our favorite to use up fresh garden zucchini!

creamy vegan pasta dishes

If you like creamy pastas, you’ll love these!

Creamy Vegan Spinach Pasta – You are certain to love this easy and light creamy spinach pasta. It’s a great recipe for summer or any time of year. It’s flavorful and creamy, but with a lightness you wouldn’t expect. It pairs perfectly with our vegan Crab Cakes, but honestly, it’s also a great meal all on its own, with some garlic bread of course!

Vegan Baked Feta Pasta – This Vegan Baked Feta Pasta is a Mediterranean-inspired, veganized version of the pasta recipe that went viral on TikTok a little while back. In our version, we take it to the next level with fresh summer flavors like cherry tomatoes, tahini, kalamata olives, and roasted red peppers. Made with a luxurious homemade vegan feta cheese sauce, this recipe is not only a cheaper version than using store-bought vegan feta cheese!

Avocado Tequila Lime Pasta – This Tequila Lime Pasta recipe is going to be your favorite summer dinner! It’s easy to make, healthy, and FULL of zesty summer flavor. Serve it cold as a side at all your outdoor BBQs or hot as a main dish with some grilled summer veg and tequila lime tofu cutlets.

Tofu and Summer Bowls

You’ll love these tofu recipes and bowls for delicious dinners you’ll come back to again and again. Each is unique, pairs well with a variety of recipes, and is ridiculously delicious!

BBQ Tofu Bowl – This vegan BBQ tofu bowl meal with spicy green beans and sweet potato mac and cheese is the perfect comfort food with homegrown flavor. It’s three simple recipes in one meal to create a perfectly balanced bowl!

Pineapple Teriyaki Tofu Bowls – This crispy tofu with a pineapple glaze is one of our favorite hands-off meal prep recipes. Serve it over rice with chopped red onion, sesame pineapple salsa, and a spicy teriyaki mayo sauce. This plant-based baked tofu recipe is sure to become a repeat summer recipe in your house just like it has ours!

Tequila Lime Tofu Cutlets – These Tequila Lime Tofu Cutlets are perfect for tofu tacos, quesadillas, or Mexican-inspired dinner bowls and salads! They also go great with the Avocado Lime Pasta mentioned above and a fresh margarita.

Pesto Crusted Tofu – These baked pesto tofu cutlets are a tasty vegan substitute for pesto chicken! We freeze and thaw extra firm tofu, marinate it in basil pesto, vegan chicken seasoning, and garlic, and slowly oven-bake until meaty on the inside and crispy on the outside. Add them to any and all pasta situations!

breaded tofu recipes

Vegan Chicken Cutlets – These vegan breaded chicken cutlets are as delicious as they are versatile. Using our “Tofu Freezer Trick” to create the perfect meaty texture, extra firm tofu is marinated in this vegan cutlets recipe in classic Italian chicken flavors, breaded, and baked to perfection. Serve these tender tofu cutlets with any pasta dish and/or a big green salad like our Olive Garden copycat house salad, and everyone will be asking for seconds!

Vegan Chicken Parm – This is the BEST vegan chicken parmesan recipe! Make your own vegan chicken cutlets with frozen and thawed tofu, marinate them in a garlic and chickeny flavor bath, then bread and bake them with a peppery crust. Melt some dairy free mozzarella on top and serve it over pasta or as a vegan chicken parm sandwich with plenty of marinara!

Vegan Grilling (Burgers and Hot Dogs)

No cookout or BBQ is complete without some burgers and dogs. These are our favorite homemade plant-based hamburger and hot dog recipes your whole family will rave about! You can also check out our complete plant-based burger guide.

Homemade Vegan Burgers (Copycat Beyond Burgers) – There are veggie burgers and then there’s vegan meat. And this homemade vegan meat burger recipe, a perfect blend of TVP and seitan seasoned to perfection, is most certainly the latter. They have an irresistibly meaty texture with a delicious flavor and a light pink center, thanks to a bit of vegan magic using beets. Perfect for the plant-based lifestyle on the go, they’re an easy recipe to make, freezer-friendly, and ohhh so satisfying!

Vegan Teriyaki Burgers – These Hawaiian-inspired vegan teriyaki burgers are flavored with the perfect blend of garlic, ginger, red onion, and teriyaki sauce. Then they’re topped with a grilled pineapple slice and spicy teriyaki mayo. It’s a great vegetarian option for cookouts and guaranteed to be your new favorite summer veggie burger.

TVP Sloppy Joes – I love sloppy joes, especially in the summertime! If you’re wondering why they’re listed under “burgers”, you’ve never seen the classic Olsen twin movie It Takes Two. We love these Vegan Sloppy Joes served with potato wedges or spicy BBQ chips. And the spicy / sweet sloppy joe sauce will have everyone clamoring for seconds.

homemade veggie burgers

California Veggie Burger – Packed with veggies and grains and that perfectly balanced blend of spices. Now you can make your own copycat California garden burger at home! It’s a simple recipe with basic ingredients, perfect topped with our avocado ranch. This high protein veggie bean burger is easy to make and will be your new summer go-to meatless option!

Mushroom Quinoa Burgers – These meal prep-friendly, vegan quinoa mushroom burgers are the perfect combination of healthy and tasty and always a total crowd-pleaser. They’re loaded with veggies like broccoli, onions, mushrooms, and garlic and high-protein ingredients like quinoa and beans. These veggie burgers are also packed with flavor, and if you really want your taste buds to thank you, don’t skimp on adding the dairy free Sriracha aioli!

The Best Carrot Dog Recipes

Basic Carrot Dogs – Don’t be fooled by the name, there is nothing basic about these amazing carrot dogs! It’s our favorite vegan hot dog recipe, a long-time reader favorite, remarkably simple to make, and the marinade uses common pantry staples. They’re perfect for a summer cookout and make a fun lunch for both kids and adults alike! Both the flavor and texture of these plant-based hot dogs are so good; you’ll be shocked you’re eating a carrot!

Vegan Coney Dogs – The Coney Dog is an American classic! It’s a hot dog topped with an all-meat mustard chili and diced onions. This vegan coney dog recipe is just as perfect for a weekend BBQ with friends as it is a weeknight dinner with the kids. Easy and quick to make, you’ll love this vegetarian chili topping more and more with every delicious bite. This is not just a simple chili dog; this is a Coney Dog!

Vegan Pizzas for Summer

If you have one of those tremendously popular outdoor pizza ovens (or the Pizzadesso, an amazing indoor electric pizza oven available from Salton!), then you are sure to love our fantastic plant based pizzas that can be made with store bought or homemade pizza dough. Pizza is also a great way to use up summer produce!

Vegan Chicken Parm Pizza – If you’re looking for a fun new recipe that’s kid-approved, freezer-friendly, and easy to make, look no further than this vegan chicken parm pizza! A delicious twist on two classic comfort foods, you can make this vegan pizza from-scratch OR use the store-bought shortcuts we suggest.

Vegan Baked Ziti Pizza – This Vegan Baked Ziti Pizza is like a delicious dream. Basically, this meat-free comfort food dish is everything you love about a classic baked ziti, but veganized and on a PIZZA! This fun vegetarian dinner recipe is shockingly easy and will be your favorite plant-based pizza to make with your partner, friends, or kids!

Whole Wheat Pesto Pizza with Walnut Sausage – This quick no-proof vegan sausage and pesto pizza is packed with dairy-free basil pesto sauce and wall-to-wall sausage-style walnut meat on a rustic whole wheat pizza dough. This healthy vegetarian pizza recipe can be made in under 40 minutes – less than the time it would take a yeasted dough to rise in its first proof!

Roasted Vegetable Pizza – If you’re looking for a roasted vegetable pizza that strikes a good balance between eating your veggies and indulging in comfort food, this is your recipe! This recipe uses fresh herbs and roasted vegetables from your summer garden seasoned with a simple flavor trick that complements the veggies without overpowering them.

Vegan white pizza options

Dairy-Free White Pizza with Marinated Veggies – This easy vegan white pizza recipe is impossible to resist! Marinated sun-dried tomatoes, garlic, olives, artichokes, and mushrooms are nestled between two layers of thick and creamy dairy-free white sauce. This vegan pizza recipe uses a vegan white sauce that’s made without any vegan cheese, milk, or cashews! It’s a fun and easy option for plant-based pizza party that will seriously impress.

Vegan Buffalo Chicken Pizza – This creamy, spicy pizza is perfect for summer! I’ve tested this recipe again and again and finally found the perfect balance between creamy, spicy, and zingy with a splash of cooling from the dill pickle ranch. It’s one-part white pizza, one-part buffalo pizza, and unlike other recipes, it doesn’t use any tomato sauce.

Vegan Taco Recipes

Tacos are so perfect for summer served with fresh margaritas! Here are two of our favorite options, but check out our vegan taco recipe round-up for more.

Jackfruit Carnitas – These jackfruit carnitas are a delicious vegan and vegetarian dinner idea that’s easy to make! Packed with a spicy flavor and citrusy zip, it’ll show you why canned jackfruit is the perfect pulled meat substitute for a variety of recipes. Serve with tortillas and all your favorite taco toppings for a great family-style dinner. We love adding some crunchy veggies like red cabbage and avocado lime sauce!

Soy Curl Tequila Taco Chicken – This 8-ingredient tequila-infused vegan taco meat is easy to make and unbelievably delicious! We use it in tacos, burritos, and crunchwraps, atop a pile of nachos or a taco salad. It’s tender, juicy, and full of zesty Mexican-inspired flavor. No one will know it’s vegan!

More of our Best Vegan Summer Recipes

Let’s finish this list of light summer dinners with a few miscellaneous selections!

Creamy Avocado Pesto Risotto – This Avocado Pesto Barley Risotto is an easy, quick, and slightly different take on classic risotto that is perfect for summer! Tender cooked barley is drenched in a creamy sauce bursting with fresh herbs like basil and a healthy squeeze of lemon juice. Serve this easy vegan risotto with our lemon pepper tofu cutlets for a perfect main course for the whole family.

Corn Fritters with Poblano 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.

Creamy Dijon Zucchini Casserole – You may think casseroles aren’t made for summer, but you’ve never tried this garden veggie loaded vegan dijon chicken casserole! It’s comforting but light, creamy but still refreshing. We love this one for summer meal prep!

Do you have a favorite summer recipe we should veganize? Let us know in the comments!

The post 30+ Vegan Summer Dinners appeared first on Plant Power Couple.

168极速赛车开奖官网 14 Vegan Taco Recipes

Brittany Roche — Fri, 26 Apr 2024 18:42:41 +0000

Who doesn’t love tacos?! That’s why we are firm believers you can never have enough taco recipes in your repertoire. And while there are some who may think vegan taco options must be limited, we know better than that. To prove it, here are 14 vegan taco recipes to add to your Taco Tuesday menu!

Picture this: It’s Taco Tuesday, and you’re hosting a gathering for friends and family.

You set out a spread of vibrant, flavorful vegan tacos, from classic favorites to inventive new twists.

As everyone digs in, the room fills with laughter and satisfied murmurs.

Tacos have a magical way of bringing people together, don’t they?

Whether you’re cooking for a crowd or just yourself, we think you’re going to enjoy these 14 plant-based recipes for tacos!

Vegan Tacos Recipes

Here, you’ll find a combination of unconventional vegan and vegetarian taco recipes from Plant Power Couple alongside more traditional taco recipes from our friend Nancy at Mexican Made Meatless!

If you haven’t checked out Nancy’s authentic vegan Mexican food blog yet, hopefully this list will convince you to do so!

Vegan Chicken Tacos

I love using our Tequila Lime Soy Curls to make the best vegan chicken tacos! We have served this to so many meat eaters with the classic toppings in flour tortillas, and they always gobble them up quickly. They remind me of the chicken tacos we’d get at Surf Taco growing up at the Jersey Shore!

Tacos De Papa Dorados (Potato Tacos)

A traditional recipe from Mexican Made Meatless, these golden potato tacos are crispy on the outside and creamy on the inside. There’s even a vegan cotija cheese recipe to top them with!

Walnut Meat Tacos

For a no-cook taco recipe, check out our Spicy Walnut Beef! It requires no heat to make in your food processor with simple ingredients which is perfect for those busy weeknights or hot summer days. Serve it in store-bought taco shells or create a raw taco with lettuce cups and your favorite salsas!

Tacos Dorados with Refried Beans

These crispy and easy vegan tacos filled with refried beans are so flavorful it will make your head spin.

Jackfruit Carnitas Tacos

Jackfruit Carnitas with avocado lime crema served in soft pillowy warm tortillas…who can say no to that?! This is one of my absolute favorite recipes for jackfruit; it’s pan-fried and full of flavor with a hefty squeeze of lime juice!

Vegan Cochinita Pibil Tacos

A vegan twist on a Mexican classic, these vegan cochinita pibil tacos feature shredded oyster mushrooms marinated in tangy achiote sauce.

Slow Cooker Korean Jackfruit Tacos

If you love the flavors of Korean BBQ, this Korean Jackfruit Taco recipe is a must-try! Bonus points because it’s made in your slow-cooker for a hands-off approach.

Vegan Birria Tacos

Dive into rich, savory flavors with these vegan birria tacos filled with meaty mushrooms and vegan cheese, served with a side of consomé for dipping.

Rice and Beans for Tacos

Sometimes, simple does it best! I love using our basic rice and beans as the base for tacos piled high with all the veggies. Don’t forget the guac!

Vegan Steak Tacos (Tacos de Bistec)

Sink your teeth into these hearty vegan steak tacos made with mushrooms that are seasoned to perfection and packed with beefy flavor. You’ll be shocked how much these mushroom tacos taste like the classic Tacos de Bistec we all know and love!

Tofu Tacos

Sub salsa for the tomato sauce in our tofu beef recipe to create the perfect vegan taco meat! I like to add refried beans to mine and top with vegan cheese, shredded lettuce, and more salsa!

Vegan Hot Dog Tacos (Flautas de Winnie)

A playful and kid-friendly twist on traditional tacos, featuring vegan hot dogs wrapped in crispy corn tortillas. We have got to try these flautas de winnie with our carrot dogs!

TVP Tacos

Like the tofu beef, if you sub salsa for the tomato paste in our TVP Vegan Ground Beef recipe, it makes a fantastic vegan beef taco! This is especially helpful when you have a lot of TVP to use up. You can even freeze it for later!

Soyrizo Tacos

Enjoy the spicy goodness of soyrizo in these flavorful soyrizo tacos topped with fresh pico de gallo salsa.

Vegan Sauces for Tacos

Sometimes, a good sauce can make all the difference!

Here are some taco sauce ideas you can try:

Vegan Nacho Sauce
Avocado Jalapeno Ranch Sauce
Pineapple Jalapano Salsa
Avocado Lime Sauce
Guacamole
Vegan Sour Cream – My favorite brand is Tofutti, but I can’t wait to try the Elmhurst sour cream they just put out!
Roasted Jalapeno Salsa Verde
Taco Sauce

More Vegan Taco Toppings

Toppings are a fun and easy way to let everyone customize their tacos…or throw a taco party!

Here are some of our go-tos:

Non-dairy shredded cheese – Our favorite for tacos is Violife’s Mexican blend! Remember that not all vegan cheeses are the same: Some are better suited dishes where they will be melted; others are better out of the bag and have trouble melting. Violife is our go-to for non-melted taco cheese, but we love Vevan cheddar shreds for melted taco cheese!
Vegan Cotija Cheese
The classic shredded lettuce, tomato, onion
Sliced olives
Slaw or shredded red cabbage
Avocado
Black beans
Corn or roasted corn
Roasted sweet potatoes
Jalapeno slices
Refried beans – Make sure you buy the cans marked “vegetarian” or read the ingredients to make sure they don’t contain lard.

Plant-Based Taco FAQ

Here, we’ll give our best answers to some of the most common questions out there about vegan tacos. Have another question? Feel free to drop a comment below, so we can make this a more complete resource for future readers!

What can I use instead of meat in tacos?

There are numerous plant-based alternatives to meat that work wonderfully in tacos. Some popular options include: tofu, seitan, jackfruit, TVP (textured vegetable protein), soy curls, beans and rice, lentils, tempeh, and vegetables of all kinds!

What are vegan tacos made of?

Vegan tacos are made primarily from plant-based ingredients, avoiding any animal products such as meat, dairy, or eggs. Common components of vegan tacos include: plant-based protein like tofu, beans, seitan, or soy curls, vegetables like peppers, onions, mushroom, potatoes, and corn, and toppings like vegan cheese, tomato, lettuce, avocado, and non-dairy sour cream!

What does a veggie taco contain?

Veggie tacos typically contain a variety of vegetables, legumes, and grains. Some common ingredients you might find in a veggie taco include: grilled or sauteed vegetables like peppers, onions, mushrooms, and cauliflower, black beans or pinto beans, rice or quinoa, lettuce, avocado, salsa or diced tomatoes. And guac, always guac.

Can vegans eat taco seasoning?

Yes, most taco seasoning blends are vegan-friendly as they typically consist of a mix of spices and herbs without any animal-derived ingredients. However, it’s always a good idea to double-check the ingredients list on unfamiliar brands because there are some “cheesy” varieties where you’ll find milk-derived ingredients. You can also make your own homemade blend using chili powder, garlic powder, cumin, cayenne pepper, paprika, onion powder, black pepper, and oregano.

Taco-Adjacent Recipes

While these aren’t technically tacos, we have a feeling that, if you like tacos, you’ll also love these dishes:

Layered Vegan Taco Dip
Vegan Taco Salad
Copycat Vegan Crunchwrap
Vegan Enchilada Casserole
It’s also easy to turn any of these taco recipes into a burrito bowl or taco bowls!

We hope you found some fun new vegan taco ideas in this post and walk away feeling inspired for your next taco night!

Now, let’s shake up a fresh margarita and get to it. Enjoy!

The post 14 Vegan Taco Recipes 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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The post Vegan Corn Fritters with Peppers appeared first on Plant Power Couple.