Tag: Vegan Meals

by betsy

Spinach-Onion Quiche with Savory Press-In Crust (vegan/plant-based/gluten-free)

Yield: 6 to 8 servings

This super simple vegan quiche is summer personified, but enjoy it all year since spinach is traditionally a winter green.

Never struggle with rolling out a temperamental crust again, as this one simply presses into a pie or tart pan and emerges tender but sturdy. Plus, I think a crust should taste as good as the filling, so mine is subtly savory.

You can use it myriad ways, but this recipe calls for a tofu-based spinach and onion filling that is as light and lovely as can be.

Press-In Crust (recipe follows)
1 tablespoon olive oil
1 medium onion, diced
Pinch salt
3 cups tightly packed spinach (basically, 2 big handfuls)
14 ounces extra firm tofu
1 tablespoon nutritional yeast
1 teaspoon Liquid Aminos
1 teaspoon mustard (any kind, e.g. whole grain, yellow, etc.)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon sea salt or to taste
1/4 teaspoon freshly ground pepper
Highly recommended garnish: 1 teaspoon Everything Bagel Seasoning

Prepare crust according to directions below and remove from oven. Leave oven on. Meanwhile, heat oil in large skillet over medium, add onion and a pinch salt, and sauté, stirring frequently, until softened. Add spinach, and continue sautéeing and stirring occasionally until wilted. Remove from heat. In large bowl of food processor, process tofu and remaining ingredients, except garnish, until smooth, scraping down sides of bowl as necessary. Remove blade, and gently stir in spinach mixture. Spread filling evenly in baked crust and gently smooth top. Sprinkle with Everything Bagel Seasoning. Bake about 20 minutes or until firm.

Press-In Crust:

2 cups gluten-free 1:1 baking mix (if not gf, you can use all-purpose flour)
2 tablespoons chia seeds
1 1/2 teaspoons sea salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
8 tablespoons vegetable oil
Approximately 4 tablespoons non-dairy milk

Preheat oven to 400°. In a medium bowl, stir all ingredients together with a fork, adding more milk if necessary to create a soft but not sticky dough. Crumble evenly over an 8-inch tart pan and press evenly onto bottom and sides, using the floured bottom of a glass to help press if desired. Place tart pan on a baking sheet and bake for 10 to 12 minutes or until lightly golden brown.

#vegan #veganism #veganrecipes #plantbasedrecipes #thebloomingplatter #foodstylist #recipedeveloper #foodphotography @veganchefs
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by betsy

Feta Pancakes w/ Fresh Strawberries & Basil Creme Fraiche (vegan/plant-based/gf)

Yield: approximately 24 silver dollar pancakes (or 12 medium-sized pancakes)

Strawberry season, leftover Basil Creme Fraiche, and a gift of a summer bouquet somehow became this easy, elegant brunch dish.

Feta Pancakes with Fresh Strawberries and Badil Creme Fraiche

1 cup gf flour (use a 1:1 baking substitute)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1 cup unsweetened non-dairy milk (I prefer soy)
1 teaspoon balsamic vinegar
1/2 cup vegan feta (I love Follow Your Heart)
3 tablespoons pine nuts, lightly toasted or not
Basil Creme Fraiche (recipe follows)
6 large strawberries halved, if making a dozen medium pancakes, or sliced into 6 slivers each, if making 2 dozen silver dollar size
Garnishes: edible greenery like tiny basil or mint leaves and pine nuts, lightly toasted or not

In medium bowl, whisk together all dry ingredients. Make a well in center, pour in soymilk and balsamic vinegar, and whisk until completely combined. Stir in feta and pine nuts.

Turn oven to warm. Lightly spray a skillet with nonstick spray and heat over medium. If making silver dollar-sized pancakes, drop tablespoons of batter into skillet about 2 inches apart, spread gently into a disk with back of tablespoon, and cook a couple minutes or until small bubbles start to appear. Flip and cook for a couple more minutes or until golden brown on underside. Remove to an ovenproof tray or platter and place in warm oven. Repeat with remaining batter. If making medium-sized pancakes, follow the same directions using 1/4 to 1/3 cup batter for each. Spray skillet with non-stick spray, as needed, away from open flame.

Serve pancakes with a dollop Basil Creme Fraiche (1 tablespoon for small or 2 for medium pancakes) and fresh strawberries (a thin slice for small and a half for medium pancakes). Serve immediately garnished as desired with edible green leaves and a sprinkle of pine nuts.

Basil Creme Fraiche
Yield: 2 cups

1 cup Silk brand Greek vanilla yogurt
1 cup Cocowhip (or your favorite vegan whipped “cream”)
2 tablespoons finely chopped fresh basil

Fold together all ingredients until well-combined and refrigerate, covered, until serving time.

#vegan #veganism #veganrecipes #plantbasedrecipes #thebloomingplatter #foodstylist #recipedeveloper #foodphotography

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by betsy

5-Ingredient Lemon Blueberry Cake w/ Cardamom Creme Fraiche (vegan/plant-based)

Turns out cardamom was made for lemon and blueberry…and that creme fraiche, ya’ll!

This is my take on the 3-ingredient so-called “dump cake” made with cake mix, pie filling, and egg replacer.

My version is lemon and blueberry which I nudge in a Middle Eastern direction. I add lemon zest to the batter for a little pop of freshness and cardamom to both the batter and my 3-ingredient lazy gal’s plant-based creme fraiche. A garnish of pine nuts is the chef’s kiss.

Yield: 12 servings (9 x 13″ cake)

3 flax eggs (1/4 cup + 2 tablespoons ground flax seed meal whisked together with 1 cup + 1 tablespoon water and set aside to gel for a couple minutes)
1 box lemon cake mix (13.25 to 15.25-ounces)
1 21-ounce can blueberry pie filling
1/2-1 teaspoon ground cardamom to taste
Zeat of 1 medium lemon
Cardamom Creme Fresh (recipe follows)
Garnish: Pine nuts, lightly toasted if desired

Preheat oven to 350 degrees. Grease a 9 x 13-inch metal pan. In a large bowl, stir together all ingredients, except topping and garnish, until completely combined. Transfer to prepared pan and gently smooth top. Bake for 35 minutes or until top is set, and a toothpick inserted in center comes out clean or with barely any moist crumbs clinging to it. *Cool, cover, and refrigerate for at least a couple hours before serving. Serve topped with a dollop of Cardamom Creme Fraiche and a sprinkling of pine nuts. Store any leftovers, covered, in refrigerator. *Note: This cake is a bit sticky once cooled, and refrigeration reduces the tacky factor.

Cardamom Creme Fresh

1 cup vanilla Greek style plant-based yogurt (I like Silk brand)
1 cup fairly firm plant-based whipped topping (I like Cocowhip)
2 teaspoons ground cardamom

Gently fold together in a medium bowl until completely combined. Cover and refrigerate until serving time.

#vegan #veganism #veganrecipes #plantbasedrecipes #thebloomingplatter #foodstylist #recipedeveloper #foodphotography @veganchefs
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by betsy

Best Carrot Cake with Orange-Scented Bourbon-Brown Sugar Cream Cheese Frosting + A Healthier Alternative (vegan/plant-based)

Very biased POV: A proper carrot cake must have ALL the things: carrots, of course, but also golden raisins–only golden!–pineapple, nuts, coconut, and, for good measure and moisture, applesauce!

And only *cream cheese frosting will do. Plain is pretty darn good, but if you have never added some brown sugar, bourbon, and the zest of an orange, what are you waiting for?!

*Or try my alternative healthier version with all the same balanced flavors but none of the butter or powdered sugar.

Cake:

1/2 cup raisins, golden raisins preferred
1/2 cup crushed pineapple in juice + 1/2 cup additional juice
3 cups flour
2 1/4 cups sugar
1 tablespoon baking soda
1 tablespoon pumpkin pie spice or cinnamon
1 1/2 teaspoons sea salt
1 cup + 2 tablespoons vegetable oil
1/2 cup unsweetened applesauce
3 1/2 cups grated carrot
1/2 cup finely chopped pecans or walnuts, toasted or not
1/2 cup unsweetened coconut
Orange-Scented Brown Sugar-Bourbon Cream Cheese Frosting and Filling (recipe follows)
Decorations: finely chopped pecans or walnuts, toasted or not; pecan or walnut halves; unsweetened coconut

Preheat oven to 350 degrees. Grease and flour two 9-inch pans and set aside. In a small bowl, heat raisins with the 1/2 cup pineapple juice for 1 minute in microwave or simmer over medium heat in small saucepan for a minute.

In large mixing bowl, combine flour, sugar, baking soda, pumpkin pie spice, and sea salt. Make a well in center and add oil, crushed pineapple, and applesauce. Stir to combine completely or use an electric mixer at low to medium speed. Stir in carrot, raisins with juice, nuts, and coconut.

Divide batter evenly between prepared pans. Bake at 350 degrees for 45 minutes or until wooden pick inserted in center comes out clean. Fill and frost and decorate as desired. I like to press unsweetened coconut into the sides and garnish the top with a circle of finely chopped nuts and a ring of nut halves.

Store in refrigerator but remove a couple hours before serving. This cake is very moist and best cut with a serrated knife.

Frosting and Filling:

8 ounces vegan cream cheese, softened (I like Tofutti Better Than Cream Cheese)
8 ounces vegan butter, softened
1 cup light or dark brown sugar
1 teaspoon vanilla
2 teaspoons bourbon, if using
Zest of 1/2 to 1 medium orange, if using
Approximately 6 cups confectioner’s sugar
1/2 cup finely chopped pecans or walnuts, toasted or not
1/2 cup unsweetened coconut

In large bowl of electric mixer, cream together at medium speed vegan cream cheese and vegan butter. Add brown sugar, vanilla extract, and optional bourbon and orange zest. Beat at medium speed until sugar dissolves and mixture is very creamy. Then, incorporate powdered sugar, beating at medium-high speed, 1 cup at a time, until desired consistency is reached. (If mixture becomes too stiff, thin with very small amounts of non-dairy milk.)

To make filling, remove 1 cup frosting to medium bowl and fold in nuts and coconut. Spread filling between layers and frosting on top and sides.

Healthier Frosting and Filling:

8 ounces vegan cream cheese, softened
4-5 ounce cartons Greek vanilla yogurt (I like Silk brand)
1/4 cup dark brown sugar
2 tablespoon bourbon
Zest 1 medium orange
1/4 cup finely chopped pecans or walnuts, toasted or not
1/4 cup unsweetened coconut

In bowl of electric mixer or food processor, cream together all ingredients except nuts and coconut until smooth and slightly fluffy. Transfer to an airtight container and refrigerate for an hour or overnight.
To make filling, remove 1/2 cup frosting to small bowl and fold in nuts and coconut. Spread filling between layers and frosting on top and sides.

*Created exclusively for Tofutti Brands, Inc.

#vegan #veganism #veganrecipes #plantbasedrecipes #thebloomingplatter #foodstylist #recipedeveloper #foodphotography

@veganchefs
@vegan_community

by betsy

Layered Asian Dip with a Twist (vegan/plant-based)

Iterations of this recipe abound online. This is my contribution to the line-up. Among other twists, my secret sauce is a little vegan mayo in the Asian “chicken” salad on top.

All the recipes I have seen flavor the cream cheese. But there are so many flavors, colors, and textures in the sauce, salad layer, and garnishes that I feel plain cream cheese is the perfect, tangy, pure white layer to serve as the base.

I love to serve this dish as a side with heated Nasoya Plantspired brand beef, either Korean BBQ or Gojuchang style.

Note: Make the salad layer at least 30 minutes or up to several hours before you plan to serve.

Layered Asian Dip

Yield: 8 servings

8 ounces chicken flavored seitan or something similar, diced or shredded (I like Tofurky Chick’n)
8 ounces diced water chestnuts, drained
1/4 cup diced bell pepper (I used green)
1/4 cup shredded carrots
1 tablespoon roasted or tuxedo sesame seeds
2 tablespoons vegan mayo
1 tablespoon reduced sodium soy sauce
1 tablespoon riced wine vinegar
1 teaspoon minced garlic
1 teaspoon minced garlic
2-8 ounce packages vegan cream cheese, softened
1/2 cup sweet and sour sauce or Thai sweet chili sauce

Optional: freshly ground black pepper to taste

Garnishes:
1/4 cup thinly sliced green onions
1/4 cup chopped roasted and lightly salted peanuts
2 tablespoons tuxedo sesame seeds

Accompaniment:
Vegan rice crackers

In medium bowl, stir together first 10 ingredients and refrigerate covered for at least 30 minutes or several hours.

Spread cream cheese in a shallow approximately 8 to 10-inch bowl or plate. Spread with sauce. Top wirh seitan mixture. Garnish as desired with green onions, peanuts, and sesame seeds. Serve with vegan rice crackers.

#vegan #veganism #veganrecipes #plantbasedrecipes #thebloomingplatter #foodstylist #recipedeveloper #foodphotography @veganchefs
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by betsy

Blackeyed Pea, Butternut & Bourbon Hash (vegan, plant-based, gf)

Three of my favorite Bs–blackeyed peas, butternut squash, and bourbon–combine in this light-on-labor, heavy-on-taste-and-texture, one-dish meal for 3x the good luck in the new year!

Happy New Year 2026!

-Betsy

Blackeyed Pea, Butternut & Bourbon Hash (vegan, plant-based, gf)

4 tablespoons olive oil, divided
Optional: 2 vegan Field Roast Smoked Apple Sage Sausages (or something similar)
1 small onion, finely diced (about 1/2 cup; I used red onion)
1 medium stalk celery, finely diced (about 1/2 cup)
Approximately 6-8 ounces butternut squash, finely diced (about 1 cup; I would start with a package of diced butternut squash unless you don’t mind wrestling the whole squash)
Sea salt and freshly ground black pepper
1 tablespon poultry seasoning or approximately 3 or so fresh rosemary fronds, 1 teaspoon rubbed sage, 1/2 teaspoon dried thyme
1 cup fresh blackeyed peas, simmered 20 minutes or until very tender in lightly salted water while hash cooks; drain (if fresh aren’t available, use frozen tawed, cooked dried, or even canned, rinsed and drained)
1/4 to 1/2 cup smoked vegan cream cheese (I use Tofutti brand; if unavailable, use plain + a drop or 2 Liquid Smoke)
2 to 4 capfuls bourbon
1 tablespoon maple syrup

Skip this step if not using sausage: in large skillet, heat 2 tablespoons olive oil over medium heat, carefully add sausage slices to avoid splatter, and cook, stirring frequently, until lightly crisped, about 2 to 3 minutes. Drain on paper towel-lined plate.

In same skillet, heat remaining 2 tablespoons olive oil over medium heat, carefully add onion, celery, butternut squash, and all spices, and saute, stirring frequently, for about 20 to 30 minutes or until very soft; adjust heat and add a splash of water dipped from pot with peas or vegetable stock as necessary to prevent sticking. Stir in cooked peas, cream cheese, bourbon, and maple syrup until cream cheese is melted. Serve immediately. If using sausage, stir it into hash before serving or arrange it over top. If not serving hash immediately, cool, and store in airtight container in refrigerator. Reheat in microwave, stovetop, or in 350-degree oven, adding a little water or vegetable stock if necessary.

#vegan #veganism #veganshare #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn#vegansofinstagram #vegansofig #vegansoffacebook #vegansofvirginia #goveg #veganforlife #govegan #doitfortheanimals #animalsarefriendsnotfood #herbivore #crueltyfree #thebloomingplatter #foodstylist #recipedeveloper #foodphotography

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by betsy

Creamy Stovetop Chickpea Enchilada Casserole (vegan/gf)

Creamy Stovetop Chickpea Enchilada Casserole
Yield: approximately 6 serving

Creamy, smoky, tangy, and just a hint spicy, this satisfying, crave-worthy meal-in-a-bowl is ready to serve in under 20 minutes and reheats in the microwave. The Fritos are optional–you can buy a small bag from the convenience store if you don’t want a large bag on hand–but they partially break-down to suggest corn tortillas for a flavor even more remniscent of enchiladas.

1 tablespoon olive oil
1 onion, diced (about 1 cup)
1-1 ounce package taco seasoning (I use reduced sodium)
2-15 ounce cans chickpeas, drained & rinsed
1-4 ounce can green chiles
1-15 ounce can diced fire roasted tomatoes
1-10 ounce can or bottle green enchilada sauce
1-10 ounce package frozen riced cauliflower, prepared according to package directions
2 to 3 tablespoons cilantro leaves pinched from stems
6 ounces fresh baby spinach
1/2 cup vegan sour cream
1 cup shredded vegan cheddar cheese
Optional: 1 cup regular Fritos
Topping: dollops of vegan sour cream
Optional garnishes: cilantro sprigs, lime wedges, roasted and lightly salted pumpkin seeds

In a large skillet or Dutch oven over medium heat, bring olive oil to a shimmer. Add onion and saute 2 to 3 minutes, stirring frequently, or until partially tender. Stir in taco seasoning and green chilies and continue sauteeing until onion is very tender, about 3 more minutes. Add remaining ingredients, except vegan sour cream, cheese, and optional Fritos, and heat, stirring until bubbly, adjusting heat if necessary. Stir in vegan sour cream and cheese along with optional Fritos, and simmer until sour cream and cheese are melted, stirring frequently. Serve topped with a dollop of vegan sour cream and garnished as desired with optional pumpkin seeds, cilantro, lime wedges, etc.

#veganrecipes #plantbasedrecipes #mexicanrecipes

by betsy

Vegetable Pot Pie in Acorn Squash w/ Puff Pastry Top (vegan/plant-based)

Despite the fancy appearance, these pot pies in acorn squash are as simple as they are beautiful and scrumptious, thanks in part to Pepperidge Farm frozen “accidentally vegan” puff pastry. I served them for Thanksgiving with nothing more than a side salad with roasted oranges slices (method included below) and a childhood favorite of both mine and my picky husband: slices of congealed cranberry sauce!

We wanted for nothing–not stuffing, madhed potatoes, or pie–and feel very grsteful for so much, including Blooming Platterists!

Happy Holiday Season!

-Betsy

Vegetable Pot Pie in Acorn Squash w/ Puff Pastry Top

Yield: 4 servings

2 medium acorn squash, rinsed, halved lengthwise, *seeds/pulp scraped out with a spoon, and cut edges rubbed with olive oil
3 tablespoons nutritional yeast
5 tablespoons flour
1/4 cup vegetable oil
2 cups vegetable broth
1 teaspoon garlic powder
1/2 teaspoon pepper
1/4 teaspoon rubbed sage
1/4 teaspoon dried tarragon
1/4 teaspoon dried thyme
(You may substitute 3/4 teaspoon poultry seasoning for the above 3 herbs.)
Sea salt to taste
1 cup cooked, diced potatoes (I use canned, rinsed and drained)
2 cups frozen vegetables; my husband does not like carrots, so I use:
1 cup frozen corn
1 cup frozen peas
Optional (filling will be a little thicker): 1 cup vegan chicken, finely diced
1 sheet puff pastry (Pepperidge Farm is vegan), thawed [Note: if squash are really large, you may need part or all of both sheets, so measure squash diameter and cut accordingly.]

Preheat oven to 400°F. Place squash, cut side down, in oiled baking dish or skillet large enough to fit them snugly. Roast 20 minutes, remove, and leave oven on.

Meanwhile, combine nutritional yeast and flour in a large pot and stir constantly over low heat until lightly toasted. Add oil, stirring to make a roux. Slowly whisk in broth, garlic powder, pepper, sage, tarragon, thyme, and salt to taste. Simmer, stirring, until thickened. Stir in vegetables and vegan chicken, if using. Cook for 5 to 10 minutes or until heated through.

On a very lightly floured surface, roll out puff pastry dough to flatten out creases. Cut into 4 rectangles and cut steam vents in each. Invert squash and fill each with vegetable mixture, lay a piece of dough over top, and seal edges. Return to oven and bake 20 to 25 minutes or until pastry is golden and puffed.

Serve warm.

I like to serve the pot pies with a side salad of greens, roasted orange slices, almonds, and a simple dressing of olive oil and vinegar, emulsified with a little mustard, plus garlic powder, sea salt, and pepper. (Roast orange slices at 400°F with a drizzle of olive oil and sprinkle of sea salt and pepper on a sheet pan at the same time as squash, turning after 10 minutes.)

*I like to rinse, dry, and roast seeds at 400 degrees on a cookie sheet for about 12 minutes, stirring once, with a drizzle of olive oil and a pinch of sea salt, garlic powder, and smoked paprika.

by betsy

Spicy Korean Beef & Broccoli Noodles (vegan/plant-based/gf)

Three things inspired this recipe: an over-ripe banana and both newly discovered Palmini Linguini and Nasoya’s Korean BBQ or Gochujang plant-based “beef.” My husband, a resolute carnivore, even likes this “beef.” And me, not a big fan of plant-based “meats,” craves it.

I had tried the Palmini lasagna sheets years ago and found them way too firm and difficult to cut to be pleasant. Yet I loved that they were made from hearts of palm. My father was so wild about hearts of palm so much–somewhat of a delicacy when we were growing up–that we would put a can in his Christmas stocking.

But we were recently served the Palmini linguini at a dinner party, and it was a game changer. The linguini and the angel hair have earned a regular spot on our shopping list.

At only 20 calories per serving–60 for the whole bag–and ready in a flash–you just drain, rinse, and heat–I can once again, after MANY years, enjoy “pasta” dishes again. (Wheat pasta has more protein and nutrition overall, but way too many calories to work in my diet, especially when I am getting protein from another source.)

Korean Beef & Broccoli Noodles (vegan & plant-based)
Yield: 4 servings

1 tablespoon olive oil
1 cup diced yellow onion
1/2 teaspoon sea salt
1-2 large garlic cloves, minced
1 overripe mashed banana
1 to 2 tablespoons plant-based “fish” sauce (I like a pineapple version sold at one of our Asian markets)
1 tablespoon hot chili crisp
1-15 ounce can lite coconut milk
7 ounces Nasoya Korean BBQ or Gochujang plant-based “beef”
8 ounces broccoli florets, cooked (I use the steam in bag variety)
8 ounces drained and rinsed Palmini linguini
1/4 cup roasted and lightly salted peanuts
1 tablespoon tuxedo (black and white) sesame seeds

In large skillet or Dutch oven, heat oil over medium to shimmering. Add onion and salt and saute, stirring frequently, until softened, about 5 minutes. Add garlic and continue sauteeing and stirring for about 3 more minutes. Lower heat if necessary to prevent browning.
Add banana, fish sauce, hot chili crisp, and coconut milk to onion mixture, in order, stirring until well combined after each addition. Bring to a simmer. Add plant-based beef, broccoli, and Palmini linguini, stir well, and heat through. Serve garnished, if desired, with peanuts and sesame seeds.

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