Tag: Vegetarian Meals

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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by betsy

Minestrone Verde with Pistachio Gremalota (vegan & plant-based)

Minestrone Verde w/ Pistachio Gremolata
Yield: 8 servings

This burst of spring in a bowl is as quick and easy as it is nutritious thanks to a combination of fresh, frozen, and canned ingredients, including nine green vegetables. *Note: You can substitute fresh or frozen green beans and peas; just adjust cooking time and add about 1 cup vegetable stock.

2 tablespoons olive oil
1 bunch green onions, thinly sliced
6 celery hearts, diced
8 ounces diced green bell pepper
1 bunch asparagus, cut in half, bottom half discarded and remainder cut into 1-inch pieces
10 ounce bag shaved Brussels sprouts
4 ounce can mild green chilies with juice
1 tablespoon 21 Spice Salute (from Trader Joe’s but can sub 1/2 teaspoon each 6 dried Italian-leaning spices, e.g.: basil, marjoram, oregano, tarragon, thyme, rosemary)
2 large cloves garlic, minced
Sea salt to taste
*15.5 ounce can green beans, undrained
*15.5 ounce can green peas undrained
5 ounces baby spinach
10 ounce bag riced cauliflower, cooked in bag according to directions
15.5 ounce cannellini beans with liquid
1 tablespoon tomato paste
2 tablespoons sweet pepper brine (or sub bread and butter pickle brine),
15-ounce can lite coconut milk, 1/2 cup dry white wine, e.g. chenin blanc-viognier

In large soup pot over medium, heat olive oil to simmering. Add all raw ingredients + green chilies, spices, garlic, and sea salt to taste, and saute 3 to 5 minutes or so until tender. Add remaining ingredients, one at a time, stirring well, and cook until spinach is wilted and flavors are married. Adjust salt as desired. Serve hot topped with Pistachio Gremalota.

Pistachio Gremalota

Stir together equal amounts chopped parsley, lemon zest, and chopped pistachios, about 2 tablespoons each.

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by betsy

Creamy Mediterranean Root Vegetable Stew (vegan & plant-based)

This meal-in-a-bowl stew is a looker! Not just a pretty face, though, it is indescribably delicious–a little sweet and a little tangy–and the garnishes take it straight over the top. If you haven’t tried tamarind syrup, now may be the time. It is available at international food markets or online. But, if you don’t have any or can’t locate it, the stew is still one-of-a-kind.

Creamy Mediterranean Root Vegetable Stew (vegan & plant-based)

Yield: 4-6 servings

1 small yellow onion, diced or slivered
1/3 cup diced carrot
1/3 cup diced celery
1/2 red bell pepper, diced or slivered
1/2 green bell pepper, diced ir slivered
1/8 teaspoon each sea salt and freshly ground black pepper
3 large cloves garlic, minced
2.5 ounces baby kale
1-10 ounce package frozen riced cauliflower, cooked according to package directions (I microwave)
1-12 ounce package frozen root vegetables: carrots, beets, parsnips, sweet potatoes (I use Hanover brand frozen root vegetables for an air fryer, but cooked them in the microwave, as alternatively directed)
1-14.5 ounce can fire-roasted tomatoes
1 large bay leaf
1/4 cup finely chopped parsley
1/2 teaspoon ground coriander
1/2 teaspoon ground tumeric
2 cups vegetable stock (I use a roasted garlic paste + 2 cups water)
1-15 ounce can lite coconut milk
8 to 10 ounces hummus, plain or flavored (I use Ithica brand Lemon Garlic)
Optional garnishes: crumbled vegan feta (I love Follow Your Heart), coarsely chopped roasted and lightly salted pistachios, finely chopped parsley, tamarind syrup

In large soup pot or Dutch oven, heat olive oil over medium. Add onion, carrot, celery, bell pepper, salt, and pepper, and saute, stirring frequently, until softened, about 3 or so minutes. Add garlic and saute, stirring, for about 30 seconds. Add all remaining ingredients, except garnishes, stir well to combine, and bring to a gentle simmer for about 20 minutes to allow flavors to marry. Adjust heat as necessary throughout, stirring occasionally. Serve warm, garnished as desired, in big bowls.

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by betsy

Kale, Corn & Coconut Milk Soup with Optional “Sausage” (vegan & plant-based)

As we in Coastal Virginia prepare for a January Arctic blast from Siberia(!), a warm-you-from-the-inside-out soup is on my mind. With inspiration from Mexican cuisines, redolent of cumin and coriander, this meal-in-a-bowl needs served with nothing other than a spoon. Enjoy!

Kale, Corn & Coconut Milk Soup (with optional sausage)
Yield: approximately 6 servings

2 tablespoon olive oil
1 small onion, diced
1 red or orange bell pepper, diced or thinly sliced
1/8 teaspoon each sea salt and freshly ground black pepper
3 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons ground coriander or to taste
1 teaspoon ground cumin, or to taste
2 links vegan sausage, preferably chipotle or chorizo flavored, sliced 1/4-inch thick
10 ounces frozen riced cauliflower, cooked according to package directions (I use the microwave)
2 cups cooked corn, canned (1-15.5 ounces, rinsed and drained), fresh, or frozen
2 cups vegetable stock
1-15.5 ounce can lite coconut milk
8 ounces chopped kale or baby kale
Optional garnishes: crumbled vegan feta, chopped parsley or cilantro

In large soup pot or Dutch oven, heat olive oil over medium. Add onion, bell pepper, salt, and pepper, and saute, stirring frequently, until softened, about 3 or so minutes. Add garlic and saute, stirring, for about 30 seconds. Add all remaining ingredients, stir well to combine, and bring to a gentle simmer for about 20 minutes to allow flavors to marry. Adjust heat as necessary throughout, stirring occasionally. Serve warm with a generous garnish of crumbled vegan feta and herby cilantro or parsley.

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by betsy

Kale, Cauliflower & White Bean Soup (vegan & plant-based)

Kale, Cauliflower & White Bean Soup
Yield: approximately 4-6 servings

January days don’t get grayer than this in Coastal Virginia as we prepare for an Arctic Blast from Siberia…and I crave it: the moodier the better. And with weather like this, my thoughts turn to soup–though, truthfully, my thoughts are never far from soup–and this one checks every hardy and healthful box. Hope you enjoy!

2 tablespoon olive oil
1 small onion, diced
1/3 cup diced carrot
1/3 cup diced celery
1/8 teaspoon each sea salt freshly ground black pepper
3 cloves garlic, minced
1 bay leaf
2 teaspoons Italian seasoning, or to taste
1 teaspoon rubbed sage, or to taste
10 ounces frozen riced cauliflower, cooked according to package directions (I use microwave)
1-15.5 ounce can cannellini beans, rinsed and drained
4 cups vegetable stock
8 ounces chopped kale, thick stems removed, or baby kale

In large soup pot or Dutch oven, heat olive oil over medium. Add onion, carrot, celery, salt, and pepper and saute, stirring frequently, until softened, about 3 or so minutes. Add garlic and saute, stirring, for about 30 seconds. Add all remaining ingredients, stir well to combine, and bring to a gentle simmer for about 20 minutes to allow flavors to marry. Adjust heat as necessary throughout, stirring occasionally. Serve warm in big bowls with crusty bread for sopping if desired.

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by betsy

Miso Butter Vegetable Soup (vegan & plant-based)

Miso Butter Vegetable Soup
Yield: 4 servings

So many people–including me–have been very sick this holiday season. A bowlful of colorful, flavorful antioxidants seemed in order, so I whipped this together for lunch today using what I had on hand…and I will keep making it year round, in sickness and in health!

Out of hot chili crisp, I reached for miso instead, and I am not mad about it. I like to serve this soup with both a spoon and chopsticks, though slurping the broth–and inhaling the steam–is perfectly acceptable.

1 tablespoon olive oil
1 small yellow or white onion, slivered
1 red or green bell pepper, seeded, stemmed, and slivered
10 ounces frozen riced cauliflower, cooked according to package directions (I microwave)
12 ounces mixed Asian vegetables, cooked according to package directions (I microwave)
8 ounces fresh baby spinach
4 ounces fresh arugula
2 cups vegetable stock
2 tablespoons yellow miso
1 tablespoon vegan butter
1 tablespoon dried tarragon
1/2 teaspoon Chinese Five Spice or Japanese Seven Spice or to taste
1/2 teaspoon garlic powder
Optional garnish: roasted and lightly salted cashews or peanuts

In large soup pot, heat oil over medium. Add onion and peppers and saute, stirring frequently 3 to 5 minutes or until tender. Add remaining ingredients in order–adding greens in batches if desired–and stir well until greens are wilted. Continue simmering, stirring often, until most of moisture is evaporated. Serve hot in bowls topped with nuts if desired.

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by betsy

Creamy Hot Chili Crisp Alfredo (vegan/plant-based)

Photo note: I didn’t bother to stage a photo because we wanted to dive in on a Friday night at the end of a full week. So this shot is of a real dinner on a real table: rustic but lovely enough for company. And the flavor will send you!

Inspired by a vegetarian dish in the New York Times, this creamy, decadent-tasting, and nutritional powerhouse of a one-dish meal became an instant go-to using my favorite condiment: hot chili crisp! And it is vegan and plant-based, natch.

I subbed coconut milk + cornstarch for cream and vegetables for the pasta–spiralized butternut squash and riced cauliflower–along with the spinach. Feel free to use the vegetables of your choice or even cooked pasta (about 2 cups) as in the original recipe. I am just not a big pasta fan, yet I wanted the look, so I use the spiralized squash; zucchini would be nice, too. And, I use frozen vegetables to avoid food waste from unintentional spoilage.

Creamy Hot Chili Crisp Alfredo (vegan & plant-based)

1 tablespoon plant-based butter
2 tablespoons hot chili crisp (found in jars in Asian section of international aisle in grocery store or Asian markets)
1-13.5 ounce can lite coconut milk
1 tablespoon cornstarch
3 to 4 ounces fresh baby spinach
12 ounces frozen spiralized butternut squash, cooked according to package directions (I microwave)
10 ounces riced cauliflower, cooked according to package directions (I microwave)
1/3 to 1/2 cup plant-based parmesan or feta (I like Follow Your Heart)
Optional garnishes: more parmesan/feta and pinenuts, toasted or not

In large skillet over medium heat, melt butter and whisk in hot chili crisp. Lower or raise heat as necessary throughout cooking process. Whisk in half coconut milk. Whisk cornstarch into remaining coconut milk in can and whisk into mixture in skillet. Heat through. Add cheese and stir until almost melted. Add spinach and stir until wilted and distributed. Gently fold in noodles and cauliflower and cook, stirring, until heated through. Serve in bowls garnished as desired.

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