Tag: Vegetarian Meals

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.

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by betsy

Coconut Curry Potsticker Casserole (vegan & plant-based/quick & easy)

Yield: 4 servings

So happy to share my version of the Pinterest sensation…

The rich silky sauce stirs together in a flash, the vegetables require no precooking, and the veggies plus the potstickers bake in the sauce for just 40 minutes of hands-free time.

Dinner done right!

1-13.5 ounce can coconut milk
1/2 cup water
2 tablespoons Thai curry paste (like Taste of Thai brand from the international aisle or an Asian market)
2 tablespoons low sodium soy sauce
1 tablespoon vegan fish sauce (from our Asian market)
1 teaspoon minced garlic
1-16 to 20 ounce package frozen vegan Asian dumplings/potstickers (we purchase ours at Trader Joe’s, but our Harris Teeter sometimes carries them)
1/2 yellow onion, finely slivered
1/2 red bell pepper, thinly sliced
1 handful baby spinach
Garnishes: toasted sesame seeds, thinly sliced green onion, fresh cilantro, etc.

Preheat oven to 400 degrees. Spray 8 or 9-inch baking dish with non-stick spray. Whisk together in a medium bowl coconut milk, water, curry paste, soy sauce, fish sauce, and garlic. Stir in onion, bell pepper, and spinach. Pour into prepared dish. Arrange potstickers in rows in sauce with their pinched and “ruffled” side up. Nestle deeply into sauce. Cover tightly with foil and bake 40 minutes at 400 degrees. (We place a half sheet pan on rack beneath to catch any drips.) Garnish as desired and serve immediately.

Note: Bob and I make one sauce recipe, oil 2 small baking dishes, and divide the sauce between so that we can keep his non-vegan potstickers separate from mine. Just use half a bag or so of frozen potstickers each.

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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.

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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.

by betsy

Cheesy Chorizo and Chickpea Casseole with Spinach (vegan/plant-based)

I created this recipe for my pals at Tofutti, though, truth be told, you can use any plant-based sour cream you prefer to make this quick-and-easy casserole. It is just as luscious straight off the stove as a dip or layered with chips and baked as a casserole for “Taco Tuesday”…or any other night of the week.

Cheesy Chorizo-Chickpea Casserole with Spinach
Yield: 4-6 servings

1 tablespoon olive oil
2 plant-based chorizo sausages, crumbled
1 cup pico de gallo
4 cups loosely packed baby spinach
1 cup Tofutti Sour Cream
1 cup shredded plant-based cheddar style cheese
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
3/4 cup drained chickpeas
30 Tostitos Scoops (about 3 cups) or similar chip
Garnishes: 4-6 tablespoons each Tofutti Sour Cream and pico

Preheat oven to 350 degrees. Grease an 8-inch casserole dish. In large skillet, heat oil over medium. Add chorizo and saute, stirring frequently, until lightly browned. Add pico and spinach, a handful at a time, stirring until slightly wilted after each. Stir in remaining ingredients, except garnishes, until heated through. Spoon 1/4 mixture in bottom of prepared dish. Cover with 1/3 chips. Repeat twice and finish with last fourth of chorizo mixture. Cover with foil and bake 20 minutes. Serve hot garnished with additional Tofutti Sour Cream and pico.

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by betsy

Cheesy “Chicken” & Black Bean Casserole with Spinach (vegan/plant-based)

A hot and sticky July does not necessarily sound like warm casserole weather, but I was craving Mexican-inspired casseroles and created two this week, enjoying a serving each on different days and freezing the rest. Tofutti is publishing one and I am happy to share the other right here.

My versions boast two main sources of flavorful and chewy protein, two sources of colorful vitamins, and a sauce that will make you want to lick the skillet, which I highly recommend.

Pro-Tip: you need not bake the luscious mixture layered with chips as a casserole, but can serve it as dip with those chips instead.

Note: add 1/2 teaspoon chili powder if desired. I like chipotle, but it does bring the heat.

Cheesy Chicken & Black Bean Casserole with Spinach (vegan & plant-based)
Yield: 4-6 servings

1 tablespoon olive oil
8 ounces plant-based “chicken,” chopped or broken into small bite-size pieces (I use Tofurky)
1 cup pico de gallo
4 cups loosely packed baby spinach
1 cup plant-based sour cream
1 cup shredded plant-based cheddar style cheese
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
3/4 cup drained black beans
30 Tostitos Scoops (about 3 cups) or similar chip
Garnishes: 4-6 tablespoons + optional pico, fresh cilantro, roasted pumpkin seeds, etc.

Preheat oven to 350 degrees. Grease an 8-inch casserole dish. In large skillet, heat oil over medium. Add “chicken” and saute, stirring frequently, until heated through. Add pico and spinach, a handful at a time, stirring until slightly wilted after each. Stir in remaining ingredients, except garnishes, until heated through. Spoon 1/4 mixture in bottom of prepared dish. Cover with 1/3 chips. Repeat twice and finish with last fourth of “chicken” mixture. Cover with foil and bake 20 minutes. (Optional: Bake an additional 5-10 minutes uncovered if a “set” top is desired.) Serve hot garnished with additional Tofutti Sour Cream and pico.

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by betsy

Easy & Elegant Hummus Tart (vegan/plant-based)

After a steamy 4-mile hike this morning (temp was 98!), my friend reached into the shrubbery next to my car and pulled back her hand holding a tidy bag of freshly picked blackberries on ice. It was all I could do not to eat them all on the way home.

While I was tempted to make a cobbler with them, I couldn’t trust myself to eat the whole thing in one sitting, so I decided to go savory. And I bet you will be glad I did!

The crust is tender and flavorful thanks to an unexpected ingredient–hummus!–and the filling is simply more hummus topped with berries and vegetables, bright in both color and flavor. But, truth be told, you can top it with any ingredients you prefer, provided they are tasty raw or are pre-cooked.

Earthy pine nuts provide crunch and vegan feta a beautiful bright white and salty counterpoint. Drizzle a little olive oil over the top, sprinkle with optional basil leaves, and it is ready to serve.

Note: If summer heat has got you down, once you bake the crust, you don’t need to bake the filling. Baking sets it nicely but is not necessary, provided your toppings are tasty raw or are pre-cooked.

Easy & Elegant Summer Hummus Tart
Yield: 6 servings

Crust:
1 1/2 cups all-purpose flour
3 tablespoons water
3 tablespoons soymilk
3 tablespoons olive oil
10 ounces hummus, divided
Filling and Topping (recipe follows)
Garnishes (see below)

Preheat oven to 350 degrees. In a large bowl with a fork, completely combine all ingredients, using only 3 tablespoons of the hummus. Press into an 8-inch tart pan with removable sides. Dough thickness should be between 1/8 and 1/4-inch. Bake in center of oven for 10 minutes. Remove, spread with remaining hummus, top with berries, vegetables, and pine nuts. Sprinkle with sea salt, pepper, and Everything Bagel seasoning. Bake 7 minutes, sprinkle with feta, and bake 3 more minutes. Remove from oven, drizzle with olive oil, sprinkle with basil leaves, slice, and serve.

Filling and Topping:
Remaining hummus
1 cup fresh blackberries
1 cup diced cucumber
1 cup halved grape tomatoes
1/2 cup diced red onion
2 tablespoons pine nuts
2 tablespoons vegan feta (I like Follow Your Heart)
Pinch sea salt and freshly ground black pepper
Everything Bagel seasoning

Note: I had a few slices leftover grilled peaches and added those too. Feel free to experiment.

Garnish:
1 tablespoon olive oil
Optional: 8 fresh basil leaves, whole or torn if large

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