Noodles are one of those comfort foods that just never gets old! These vegan Thai peanut noodles will elevate your favorite carb into something that is not only packed with veggies, but full of flavor.

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Why You’ll Love This Recipe

🥘Recipe Ingredients

Gather your ingredients!

• Rice Noodles – rice noodles are optimal for this Thai peanut noodles because their ability to absorb flavors is superior. You can use white or brown rice noodles, we opt for brown
• Vegetables – we are adding red cabbage, bok choy, red bell peppers and garlic into our dish.
• Peanut Sauce – Thai peanut noodles feature a peanut sauce made from creamy peanut butter, soy sauce, and maple syrup for a sweet umami flavor burst with every single bite

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations:

• Noodles – while rice noodles are preferred, feel free to use your favorite pasta for this dish
• Vegetables – you can sub or add your favorite vegetables into this meal – like carrots, broccoli, edamame, cucumbers and more
• Peanut Sauce – Feel free to use a store bought vegan version if you need this dish to go even faster. If you have a peanut allergy, feel free to swap the peanut butter with sunbutter or a nutbutter of your choosing.
• Protein – If you’d like to add some more protein into your dish, things like tofu or vegan chicken or soy curls would be good options

Recipe FAQs:

Other Vegan Asian-Inspired Recipes to Consider:

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Vegan Thai Peanut Noodles

If you love noodle dishes, then you will be wowed with the flavor-packed, veggie-loaded Vegan Thai Peanut Noodles dish! It's simple, but so good!

Course Main Course

Cuisine Asian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Calories 890kcal

Author Andrew Bernard

Ingredients

For the Peanut Sauce

• ⅔ cup creamy peanut butter
• 3 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1-2 teaspoon chili garlic sauce,
• 1-2 tablespoon maple syrup
• 1 juice of a lime
• ⅓-1 cup hot water
• 6 cloves garlic, minced (optional)
• 1 tablespoon ginger, grated (optional)

For the Noodles

• 16 oz brown rice noodles (sub with white)
• 3 baby bok choy, sliced in half (or chopped)
• 1 red bell pepper, sliced
• 1 ½ cups red cabbage, sliced
• ⅓ cup peanuts, chopped

Instructions

• Bring a large pot of water to a boil. While waiting for it to boil, to a bowl, add the peanut butter, soy sauce, rice vinegar, sesame oil, chili garlic sauce, maple syrup, lime juice and water. Whisk together well. Set aside.
• When water begins to boil, add the noodles and bok choy and cook. When done, drain and run cold water over to stop the cooking.
• If using optional garlic and ginger, In a small pot, add a little oil over medium heat and saute the garlic and ginger until fragrant (about 1 minute). Add into the peanut sauce and stir together well. You can also add raw garlic and ginger into the peanut sauce for a punchier flavor!
• Add noodles to a large bowl and pour over peanut sauce. Stir carefully to combine. Add bell pepper slices, cabbage, and peanut and toss gently. Serve warm or cold with green onions and lime wedges if desired.

Video

Notes

*Nutritional fact are only estimates. Please utilize your own brands for accuracy. 

Nutrition

Serving: 0.25dish | Calories: 890kcal | Carbohydrates: 115g | Protein: 24g | Fat: 41g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 20g | Sodium: 1090mg | Potassium: 559mg | Fiber: 14g | Sugar: 14g | Vitamin A: 5084IU | Vitamin C: 102mg | Calcium: 167mg | Iron: 3mg

The post Vegan Thai Peanut Noodles appeared first on Make It Dairy Free.

Fall is all about comfort foods and filling, delicious, savory meals. This vegan sweet potato stew hits all of those things. 

This delicious vegan dinner idea comes together in just 30 minutes and will be a hit with everyone in your family.  Even though it’s simple, it’s loaded with flavor and good-for-you ingredients that you will love!

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WHY YOU’LL LOVE THIS RECIPE

• Flavorful – By using the ingredients in their natural form, we’re able to give a huge boost of flavorful to this one pot meal
• Feeling After Eating– when you eat this meal, your body feels amazing. Not full or bloated, but satisfied and thankful
• Versatile – You can easily switch up the herbs or spices, even the other ingredients that are being used to create a huge amount of versatility in one recipe

🥘RECIPE INGREDIENTS

Gather your ingredients!

• Sweet Potatoes – provide huge nutritional benefits while being creamy and filling
• Spinach – provides leafy greens, a different texture and again lots of nutritional benefits
• Chickpeas and Cannellini Beans-  both of these not only add texture, but also protein
• Spices – We are using fresh aromatics and dried herbs to create amazing flavorful dish that will heighten your senses
• Tahini – helps add creaminess and thickness to the stew as well as some flavor

See my recipe card below for a complete list of the ingredients with measurements.

SUBSTITUTIONS AND VARIATIONS:

• Sweet Potatoes – you could also sub this out with other potatoes
• Spinach – swap with kale for a different taste
• Chickpeas and Cannellini Beans-  you can use both the same or you can try other beans like great northern, butter beans, or even something like kidney or black beans
• Tahini – the flavor will change, but you could also do something like peanut butter or cashew butter as well

Step by Step Instructions for One Pot Vegan Sweet Potato Stew:

Step 1. In a dutch oven, over medium heat, add oil. Once heated, add onions and sauté until softened (about 5 minutes).

Step 2.

Recipe FAQs:

Other Vegan Fall Recipes to Consider:

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Vegan Sweet Potato Stew

Vegan Sweet Potato Stew is the perfect easy, fall vegan dinner idea. Ready in 30 minutes and completely Top 8 Allergen Free. 

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 4 servings

Calories 416kcal

Author Andrew Bernard

Ingredients

• 2 tablespoon olive oil
• 2 medium sweet potatoes, peeled, cubed (about 4 cups)
• 1 large sweet onion, diced
• 6-8 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon cinnamon (or 1 stick)
• ½ teaspoon black pepper (more or less to taste)
• ½ teaspoon salt (more or less to taste)
• 2 15oz cans fire roasted tomatoes (do not drain)
• 1 15oz can chickpeas, drained and rinsed (215g)
• 1 15oz can cannellini beans, drained and rinsed (210g)
• 1-2 tablespoon tahini
• 2 cups fresh spinach, roughly chopped (60g)

Instructions

• Heat oil in a large skillet over medium heat. Add sweet potatoes and onions. Cook 2 minutes without stirring, then stir. Cook for another 2 minutes. Then stir again.  Cook for another 3 minutes, stirring occasionally.
• Add garlic and spices and mix everything together. Let cook 1 minute. Add in tomatoes with juices*, chickpeas, and beans. Let cook for 10 minutes, stirring occasionally.
• Add the tahini and stir until well combined. Add spinach and stir. Cook for another 2-3 minutes or until spinach has wilted. Taste and season with salt and pepper. 
• Top with fresh herbs, crispy potato skins (see notes below) or other desired toppings. Serve with rice or quinoa, bread, baked potatoes or just by itself. 

Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 

*When you add the tomatoes and the juices, add enough vegetable stock or water  to just cover the ingredients.

*to make crispy potato skin topping: Add sweet potato skins on a parchment lined sheet, drizzle with olive oil, sprinkle with sea salt.  Bake at 425F for 15-20 minutes, checking halfway through. Careful not to burn.

Nutrition

Serving: 1serving | Calories: 416kcal | Carbohydrates: 67g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 1083mg | Potassium: 685mg | Fiber: 16g | Sugar: 10g | Vitamin A: 18709IU | Vitamin C: 12mg | Calcium: 235mg | Iron: 7mg

The post Vegan Sweet Potato Stew appeared first on Make It Dairy Free.

Sometimes there are meals that just make you feel like you got it from a restaurant. Those meals that you make that impress even yourself. This Creamy Miso Polenta Bowl with Oven Roasted Maple Sriracha Cauliflower is one of those meals!

The flavors are absolutely incredible and what’s really amazing is that it’s just 30 minutes to make!

Ultimately, we know you’re going to love this one!

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Why You’ll Love This Recipe

🥘Recipe Ingredients

Gather your ingredients!

• Vegetables – we are using cauliflower and sugar snap peas to roast for this recipe
• Polenta – is a gluten free grain that takes just minutes to make. It takes on flavors well which pairs nicely with the rest of this dish
• White Miso – is a soybean paste that provides a sweet, nutty umami flavors to the polenta
• Cashews – help to add more protein to the dish along with a variety in texture and taste

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations:

• Vegetables – feel free to swap or add to the vegetables listed. Just be mindful of cooking times. Ideas include broccoli, cauliflower, peppers, carrots, and edamame
• Polenta – swap for another grain like quinoa, rice, or even noodles for this recipe
• White Miso – you could swap with red miso although the flavor profile is different, other option would be mushroom or vegetable stock, mushroom powder, vegan fish sauce, or soy sauce
• Cashews – peanuts, macadamia nuts, or almonds could also be used as a substitute.
• Add more- you can use more vegetables or something like tofu, seitan, mushrooms, chickpeas, or even frozen vegan meat substitutues to stretch this further

Recipe FAQs:

Other Vegan Bowl Recipes to Consider:

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Creamy Miso Polenta Bowl with Oven Roasted Maple Sriracha Cauliflower

This Creamy Miso Polenta Bowl with Oven Roasted Maple Sriracha Cauliflower only takes 30 minutes to make but the flavor tastes like you just ordered it from a very expensive restaurant!

Course Main Course

Cuisine American, Asian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 600kcal

Author Andrew Bernard

Ingredients

For the Vegetables

• 1 head cauliflower, stems and florets cut into bite size pieces*
• 8 oz sugar snap peas
• 2 tablespoon olive oil drizzled over the cauliflower and peas
• 3-4 tablespoon maple syrup
• 3 tablespoon sriracha
• 2 tablespoon soy sauce
• 1 teaspoon garlic powder

For the Sesame Cashews

• 2 tablespoon toasted sesame oil
• 1 tablespoon maple syrup
• 1 cup roasted cashews (125g)
• 2 tablespoon sesame seeds
• ½ teaspoon smoked paprika
• ¼ teaspoon salt (more or less to taste)

For the Polenta

• 2 cups water
• 1 inch ginger, grated (more or less to taste)
• 2 tablespoon white miso
• ¼ teaspoon salt (more or less to taste)
• ¼ teaspoon black pepper (more or less to taste)
• ½ cup dry (instant) polenta (80g)
• 2 tablespoon vegan butter

Instructions

• Preheat oven to 400F/200C. In a large bowl add the cauliflower and snap peas.  Drizzle with oil and stir carefully.  Pour over maple syrup, sriracha, soy sauce and garlic powder.  Stir together well.  Add to a parchment lined baking dish.  Bake for 20-30 minutes or until vegetables are done to your likeness.
• While roasting vegetables, in a small pot over medium low heat, add toasted sesame oil, maple syrup, cashews, sesame seeds, smoked paprika, and salt. Stir together well.  Let cook, stirring frequently, until well coated and liquid absorbed.  Pour onto a parchment lined pan and spread evenly. Let cool. 
• In another pot, add water, fresh ginger, miso paste, salt and pepper. Whisk until miso is dissolved. While whisking constantly, add the polenta and stir until it thickens, about 2-3 minutes. Remove from heat, add vegan butter, stir until dissolved and then cover. 
• To serve, place some polenta in the bottom of the bowl, top with roasted vegetables and sesame cashews.  If desired, top with more sesame seeds and green onions. 

Video

Notes

*Time to cook cauliflower will depend on size cut.  Smaller pieces will roast faster and larger pieces will take longer.

*Snap peas cook faster than cauliflower. If you’d prefer them not be as soft from cooking the entire time, you can remove them from the tray after 10 minutes or you can start roasting the cauliflower and then add them the last 10 minutes. 

Nutrition

Serving: 0.25dish | Calories: 600kcal | Carbohydrates: 57g | Protein: 14g | Fat: 38g | Saturated Fat: 7g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 0.03g | Sodium: 1474mg | Potassium: 904mg | Fiber: 7g | Sugar: 20g | Vitamin A: 1074IU | Vitamin C: 111mg | Calcium: 146mg | Iron: 5mg

The post Creamy Miso Polenta Bowl with Oven Roasted Maple Sriracha Cauliflower appeared first on Make It Dairy Free.

I’m going to get straight to the point. If you want to feel like you just stepped into your favorite restaurant without ever leaving your house, then these vegan saucy Thai noodles are just want you need.

Also, going to be completely upfront and say that this is a Thai inspired dish and not anything official. We really just love the flavors and created this high protein, saucy, super flavor dish with some of the notes of our favorite Thai dishes.

Ultimately, we know you’re going to love this one!

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Why You’ll Love This Recipe

🥘Recipe Ingredients

Gather your ingredients!

• Tofu- you’ll want to use a super firm tofu or an extra firm tofu that has been pressed out
• Noodles – we are using a wide egg-free noodle
• Vegetables – we added yellow squash and red pepper slices
• Sauce – the sauce includes maple syrup, vegan fish sauce, soy sauce, and Thai red curry paste

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations:

• Tofu- you can use more vegetables or something like seitan, mushrooms, chickpeas, or even frozen vegan meat substitutues
• Noodles – you can use other noodles that you prefer as well
• Vegetables – feel free to swap or add to the vegetables listed. Just be mindful of cooking times. Ideas include broccoli, cauliflower, sugar snap peas, carrots, and edamame
• Sauce – you can use a store bought sauce if that’s easier for you

Recipe FAQs:

Other Vegan Asian-Inspired Recipes to Consider:

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Vegan Saucy Thai Noodles

These Vegan Saucy Thai Noodles will make you feel like you just had the best restaurant meal right in the comfort of your home! This one is easy, but incredible!

Course Main Course

Cuisine Asian

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Author Andrew Bernard

Ingredients

• ½ lb wide noodles (rice or wheat)

Maple Toasted Peanuts

• 2 tablespoon toasted sesame oil
• 1-2 tablespoon maple syrup
• ½ cup roasted unsalted peanuts
• 2 tablespoon sesame seeds
• ½ teaspoon red pepper flakes more or less to taste

For the tofu and vegetables

• ¾ cup low sodium soy sauce
• ⅓ cup maple syrup
• 2 tablespoon ketchup (sub with 2 tablespoon tomato paste)
• 2 tablespoon vegan fish sauce
• 3-4 tablespoon Thai red curry paste
• 1 block super firm tofu cubed
• 6-8 cloves garlic minced
• 1 inch fresh ginger grated
• 1 yellow squash sliced
• 1 red bell pepper sliced
• 1 cup fresh basil
• 1 lime zested and juiced

Instructions

• Bring a large pot of salted water to a boil. Add noodles and cook according to package directions. Drain.
• For the peanuts: In a large skillet over medium heat, add sesame oil and maple syrup, stir together. Add the peanuts and stir. Cooked for 2 minutes. Add the sesame seeds and red pepper flakes. Cook another 1-2, stirring often. Careful not to burn. Put just the peanuts on a parchment lined baking pan and set aside.
• For the tofu and vegetables: In a small bowl, combine soy sauce, maple syrup, Thai red curry paste, ketchup and vegan fish sauce.
• In the same skillet from the peanuts- add the tofu cubes. Stir together and let cook for 3-4 minutes flipping to get each side golden brown. Add in ginger and garlic and stir together. Cook 1 more minutes.
• Add in half the sauce. Stir together well. Let cook for 2-3 minutes. Add in peppers and squash and stir. Cook for 3-4 minutes.
• Add in cooked noodles, remaining sauce, basil, lime juice and zest. Serve with the toasted peanuts, additional basil, and lime juice if needed.

Video

The post Vegan Saucy Thai Noodles appeared first on Make It Dairy Free.

This Sheet Pan Vegan Chicken and Broccoli recipe is the perfect way to feel like you have takeout at home. But it’s easier, cheaper, and quicker!

I absolutely love recreating my favorite takeout dishes from before I was vegan and this was always one of my favorites.

I’m also using tofu puffs today for the first time on our website. It’s something new I’ve been exploring and I wanted to show you how I use it and hope that you love it!

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Why You’ll Love This Recipe

🥘Recipe Ingredients

Gather your ingredients!

• Tofu Puffs- tofu (soy) puffs are a fluffy, pre-fried tofu option that you can find at Asian markets and some grocery stores with a large Asian/international section.
• Broccoli – we are using broccoli since this is what comes in the traditional Chinese takeout option
• Sauce – we’re using a variety of ingredients like low-sodium soy sauce, vegan fish sauce, shoaxing wine, and more to create a dish that’s similar to the takeout version

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations:

• Tofu Puffs- you can also make this recipe with firm or extra firm tofu, seitan, or even just a variety of vegetables
• Broccoli – feel free to use cauliflower as a sub or even other vegetables like sugar snap peas, edamame, carrots, and peppers. Feel free to get creative, but be mindful of the cooking times
• Sauce – you can use a store bought sauce if that’s easier for you

Recipe FAQs for Sheet Pan Vegan tofu and broccoli:

Other Vegetable Forward Recipes to Consider:

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Sheet Pan Vegan Chicken and Broccoli

If you're looking to level up your takeout at home game, then you'll love this Sheet Pan Vegan Chicken and Broccoli option made with tofu puffs!

Course Main Course

Cuisine Asian

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 224kcal

Author Andrew Bernard

Ingredients

• 1 ¼ cup vegetable stock
• 1-2 tablespoon cornstarch (sub with arrowroot powder)
• 1 head broccoli, stems included, cut into bite size pieces
• 2 tablespoon olive oil
• ½ teaspoon salt, more or less to taste
• ½ tsp black pepper, more or less to taste
• 2 tbsps shoaxing wine (sub with red wine vinegar)
• 3 tablespoon soy sauce
• 2 tablespoon vegan fish sauce
• 2 teaspoon sesame oil
• 2 teaspoon brown sugar
• ¼ teaspoon white pepper, optional
• 3 cloves garlic, minced
• ½ teaspoon fresh ginger, optional
• 1 package puffed tofu (sub with pressed extra firm tofu)

Instructions

• Preheat oven to 400° F. Line a baking sheet with parchment paper or grease with oil. Whisk together cornstarch and stock. Set aside
• In a large bowl, add broccoli pieces. Drizzle oil, salt, and pepper over and toss to combine. Add to a baking sheet. Bake for 10 minutes.
• In a medium bowl, combine all ingredients from wine to ginger and whisk. Add in cornstarch mixture to this and whisk again.
• In large bowl, add the cooked broccoli, puffed tofu, add the sauce. Toss to combine. Put back on baking sheet and cook for 10 minutes or until broccoli pieces are fork tender and puffs are warm throughout.
• Top with sesame seeds or green onions if desired. Serve over rice, noodles, or quinoa.

Notes

*Nutritional values are only estimates.  Please utilize your own brands for accuracy. 

Nutrition

Serving: 0.25tray | Calories: 224kcal | Carbohydrates: 19g | Protein: 14g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 1956mg | Potassium: 700mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1105IU | Vitamin C: 136mg | Calcium: 115mg | Iron: 3mg

The post Sheet Pan Vegan Chicken (Tofu) and Broccoli appeared first on Make It Dairy Free.

If you are the type of person that could throw anything into a tortilla wrap and be happy, then you are going to absolutely love these vegan chipotle spiced veggie burritos.

They are the perfect way to use up all that zucchini that either you are growing or your neighbor keeping stuffing in your mailbox!

You have to give it a try!

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Why You’ll Love This Dish

🥘Recipe Ingredients

Gather your ingredients!

• Veggies – we are using broccoli, onions and zucchini for the veggies in this recipe. The balance of textures between the ingredients really help to make a great mouth feel
• Rice – in a burrito, rice helps to add a grain that will keep you fuller for longer while not breaking the budget
• Chipotle Sauce – you can store bought sauce, but we love using adobo peppers, oil, vinegar, and agave to have an amazing balance of sweet, spicy and salt.

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations:

• Veggies – swap the broccoli for cauliflower and the zucchini for yellow squash for the easiest substitutions. Also you could use any color onion in this recipe, but note that cooking red onions gives them a grayish hue.
• Rice – rice can be subbed with quinoa, bulgar wheat, farro, and more
• Chipotle Sauce -feel free to use your favorite sauce
• Stretch this meal – Feel free to add even more vegetables like peppers, carrots, tomatoes, potatoes, corn, and more. Or even something like mushrooms, avocado (not cooked) and tofu can also be added to stretch.

Step by Step Instructions for chipotle spiced veggie burritos:

Step 1. Heat oil in a heavy bottomed skillet over medium heat. Add broccoli pieces.

Step 2. Stir together and allow to sear and cook for a few minutes. Be careful not to burn. Reduce heat if you notice it is burning.

Step 3. Add onions, zucchini, salt and pepper. Stir together.

Step 4. Add in smoked paprika and stir. Allow to cook for a few minutes until broccoli is tender but still has a snap to it. Remove from heat and add basil. Stir together.

Recipe FAQs:

Other Vegan Wraps or Sandwiches Recipes to Consider:

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Chipotle Spiced Veggie Burritos

These easy Chipotle Spiced Veggie Burritos are so easy to make and ready in under 20 minutes!

Course Main Course

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 4 wraps

Calories 493kcal

Author Andrew Bernard

Ingredients

For the sauce

• 1-2 chipotles in adobo, finely chopped (more or less to taste)
• 3 tablespoon olive oil
• 2 tablespoon adobo sauce
• 2 tablespoon sesame seeds
• 2 tablespoon maple syrup (or agave)
• 1 tablespoon apple cider vinegar
• ⅛ teaspoon salt, more or less to taste

For the Veggie Wrap

• 2 tablespoon olive oil
• 1 head broccoli, cut into bite size pieces with stem
• 1 small zucchini, thinly sliced
• ½ large yellow onion, thinly sliced
• 1 teaspoon smoked paprika
• ¼ teaspoon salt, more or less to taste
• ¼ teaspoon pepper, more or less to taste
• ⅓ cup fresh basil
• 2 cups cooked rice
• 4-6 tortilla wraps (burrito size or desired size)

Optional Ingredients

• plant based cheese,
• cherry tomatoes, quartered
• avocado, cubed

Instructions

• In a small bowl, whisk together ingredients for the sauce. Set aside.
• In a heavy bottomed pot, add oil over medium heat. Add broccoli and stir together. Cook for 4-6 minutes, stirring occasionally. Careful not to burn.
• Add zucchini and onions and stir together. Sprinkle with smoked paprika, salt, and pepper and stir together again. Cook for another 3-5 minutes. Remove from heat and add basil. Stir together.
• On a wrap, add some rice, some of the vegetable mixture, desired amount of sauce and any optional ingredients. Fold up. Repeat with remaining mixture.

Video

Nutrition

Serving: 1wrap | Calories: 493kcal | Carbohydrates: 60g | Protein: 10g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Sodium: 2039mg | Potassium: 730mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1379IU | Vitamin C: 143mg | Calcium: 199mg | Iron: 4mg

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The post Chipotle Spiced Veggie Burritos appeared first on Make It Dairy Free.

We’ll dispel every myth you think about salads with one bite of this vegan arugula salad with lime maple vinaigrette.

This salad is bursting with flavor that hits all the sweet, savory, umami notes that you can handle in every single bite. You will love the variation between soft and crunchiness.

Then to top everything off the lime maple vinaigrette ties it all together to make you absolutely sing with joy.

In summary, this is a must try recipe that won’t disappoint.

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Why You’ll Love This Dish

🥘Recipe Ingredients

Gather your ingredients!

• Leafy greens – we are using a combo of arugula and spinach for this salad. The peppery flavor of the arugula is balanced nicely with the spinach for a variation
• Fruit and vegetables – We are using a combo of mango, corn, berries, avocado and cucumbers. This hits many flavor palettes but also textures. Grilling the mango and corn while leaving the others fresh, gives another element that’s missing in many recipes.
• Pecans – This nut is crunchy will still having a softness that other nuts don’t have. It pairs perfectly with these ingredients
• Lime Maple Vinaigrette – this recipe is simple and uses mostly household staples while having a huge boast of flavor when added to this salad

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations:

• Leafy greens – Feel free to use a different combination of greens that you love. Maybe romaine hearts or spring mix.
• Fruit and vegetables – Peaches, strawberries, raspberries, carrots and more are all examples of other fruits and vegetables that would pair nicely with this.
• Pecans – If you need this to be nut free, try sunflower seeds instead. Otherwise, try walnuts if you need a pecan replacement.
• Lime Maple Vinaigrette – while we love what the maple and lime do to heighten this recipe, feel free to use your favorite dressing
• Stretch this meal – Want to make high protein? Add white beans, tofu, or chickpeas to this salad. Just looking for more? Try other vegetables, croutons or get creative!

Step by Step Instructions for vegan arugula salad with lime maple vinaigrette:

Step 1. In a small saucepan, add pecans, curry powder, salt, maple syrup. Saute for 3-4 minutes.  Add vegan butter. Stir and cooking for another 1-2 minutes. Remove from heat.  

Step 2. While that’s cooking, slice mango. Then grill, careful not to burn, at 325 degrees F. Mango flip after 30-45 seconds. Corn, grill for 1-2 minutes per side.

After you have these you can arrange the salad as desired.

Recipe FAQs:

Other Vegan Salad Recipes to Consider:

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Vegan Arugula Salad with Lime Maple Vinaigrette

You won't be able to get enough of this Vegan Arugula Salad with Lime Maple Vinaigrette, grilled toppings, candied pecans, and more! So flavorful and perfect for those summer vibes!

Course Salad

Cuisine American

Diet Gluten Free, Low Fat, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 people

Calories 450kcal

Author Andrew Bernard

Ingredients

For the Lime Maple Vinaigrette

• ⅓ cup olive oil
• 2 tablespoon maple syrup
• 2 tablespoon apple cider vinegar
• 2 tablespoon balsamic vinegar
• 1 lime, zested and juiced
• ¼ tsp salt, more or less to taste

For the Candied Curry Pecans

• ½ cup pecans
• 4 teaspoon maple syrup
• ½ teaspoon curry powder
• ⅛ teaspoon salt
• 1 tablespoon vegan butter

For the Salad

• 3 ears corn, shucked
• 2 mangoes, peeled and sliced
• 3 cups baby arugula
• 2 cups baby spinach
• 3 mini cucumbers, sliced
• 1 ripe avocado, sliced
• ¾ cup fresh blackberries
• ¾ cup fresh blueberries

Optional

• lime wedges
• vegan feta

Instructions

• In a jar, add all the ingredients for the vinaigrette. Add lid and shake well. Place in fridge until ready to use.
• Heat grill to 325 degrees F. Add and grill corn for 1-2 minutes per side. Add mango slices and grill for 30-45 seconds, flip and repeat. Careful not to burn. Remove. When safe to touch, remove corn kernels from the cob.
• While grilling, to a small pot over medium heat, add pecans, maple syrup, curry powder, and salt. Stir together. Let cook for 3-4 minutes or until fragrant. Add butter and stir until melted. Let cook for 1-2 minutes.
• In a large bowl or platter dish, add arugula and spinach leaves and toss to combo. Top with remaining ingredients, grilled corn and mango, candied curry pecans, and dressing. Add optional toppings if desired. Serve.

Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 

Nutrition

Serving: 0.25salad | Calories: 450kcal | Carbohydrates: 45g | Protein: 5g | Fat: 30g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.01g | Sodium: 267mg | Potassium: 812mg | Fiber: 8g | Sugar: 34g | Vitamin A: 3271IU | Vitamin C: 65mg | Calcium: 128mg | Iron: 2mg

The post Vegan Arugula Salad with Lime Maple Vinaigrette appeared first on Make It Dairy Free.

Getting the perfect crispy tofu isn’t always easy, but with these crispy peanut butter tofu lettuce wraps you’ll learn how to make the crispiest pan fried tofu every single time.

This is the type of tofu recipe that is perfect year round. You can count on this recipe to be the perfect recipe for your meal rotation or when you are in a cooking rut to get you inspired again..

Paired with lettuce wraps for a fun, vibrant, and low caloric option or feel free to toss over rice, noodles, or in a tortilla wrap.

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Why You’ll Love This Dish

🥘Recipe Ingredients

Gather your ingredients!

• Tofu – We are using super firm tofu in this recipe because it holds up well and doesn’t crumble
• Cornstarch – is used to get the crispy coating on the tofu when shallow frying. You want to make sure to evenly coat and not over coat them as that will leave a floury taste that’s unpleasant
• Peanut Sauce – We are using a combination of ginger, lime, peanut butter, sesame oil, rice vinegar, maple syrup, coconut aminos and sriracha to make this peanut sauce.

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations:

• Tofu – Firm or Extra Firm tofu that has been pressed out will also work. Alternatively you could try this with Pumfu or chickpea tofu for a soy free option or use something like chickpeas or cauliflower instead.
• Cornstarch – arrowroot powder is a good substitution
• Peanut Sauce – Feel free to use store bought peanut sauce if you’d like this to go faster, just know the flavor will be altered. Alternatively, you could use sunflower seeds or butter to make it nut free.
• Stretch this meal – Feel free to add vegetables like carrots, snap peas, mushrooms or broccoli to this.

Step by Step Instructions for crispy peanut butter tofu lettuce wraps:

Step 1. In a bowl, add all the ingredients for your peanut sauce. Mix them together well until you have a smooth, creamy consistency. Set aside.

Step 2. In a large skillet over medium heat, add oil and then the cubed and cornstarch coated tofu. Make sure not to overcrowd your pan. Cook for 1-2 minutes and then flip and repeat until you tofu is golden brown. Careful not to burn.

Step 3. Add in some of the peanut sauce and stir to coat well. Cook for 2-3 minutes.

Step 4. Add in some green onions and stir together. Remove from heat. Use in lettuce wraps or as desired.

Recipe FAQs:

Other Vegan Tofu Recipes to Consider:

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Crispy Peanut Butter Tofu Lettuce Wraps

The flavor inside these Crispy Peanut Butter Tofu Lettuce Wraps is off the charts! You'll be amazed at how easy it is to make!

Course Appetizer, Main Course

Cuisine Asian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Calories 428kcal

Author Andrew Bernard

Equipment

• Large Skillet

Ingredients

For the sauce

• 4 cloves garlic, minced
• 1 juice of a lime
• 1 inch ginger root
• ½ cup creamy peanut butter
• ⅓ cup coconut aminos
• 2 tablespoon toasted sesame oil
• 1-2 tablespoon maple syrup
• 2 tablespoon sriracha, more or less to taste
• 1 tablespoon rice vinegar

For the Tofu

• 1 block super firm tofu, cubed (can use firm or extra firm as well)
• 1-2 tablespoon cornstarch
• 2 tablespoon peanut oil (can sub with another oil)
• ½ cup green onions, divided

Add-ons

• 1 package butter lettuce
• 1 cup red cabbage, chopped
• ½ cup peanuts, chopped
• ⅓ cup carrots, diced
• lime wedges, juiced over wraps

Instructions

• Whisk all the ingredients for the sauce together in a bowl. Stir until a smooth consistency. Set aside. In a resealable bag, add the cubed tofu and 1 tablespoon cornstarch. Carefully shake until no cornstarch remains loose and tofu is lightly coated. Add addition cornstarch if needed 1 teaspoon at a time but DO NOT over coat the tofu.
• Add oil to a large skillet over medium heat. Once hot, add the tofu (in batches if needed to not overcrowd). Cook 1-2 minutes then flip and repeat until tofu is golden brown. If working in batches, move to a paper towel lined plate and repeat until all your tofu is cooked.
• Add tofu back to skillet with half of the sauce. Stir together and cook until it's been heated through, about 1-3 minutes. Add in half the green onions and stir together. Remove from heat.
• Add tofu to lettuce wraps with remaining green onions and top with add-ons suggested above if desired. Drizzle with more peanut sauce.

Nutrition

Serving: 4wraps | Calories: 428kcal | Carbohydrates: 22g | Protein: 15g | Fat: 32g | Saturated Fat: 6g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 15g | Sodium: 828mg | Potassium: 426mg | Fiber: 3g | Sugar: 8g | Vitamin A: 144IU | Vitamin C: 13mg | Calcium: 73mg | Iron: 2mg

The post Crispy Peanut Butter Tofu Lettuce Wraps appeared first on Make It Dairy Free.

Summer time means you don’t really feel like cooking, but you might be willing to spend 10-15 minutes in the kitchen to prep something if it lasts for the week. If that’s you, then this vegan inspired Turkish chickpea salad is right up your alley.

I’ll be completely honest that this is inspired by Turkish recipes with my own spin on things and not completely authentic to Turkey recipe spices or ingredients.

Still, this recipe is amazing. It’s packed with flavor and nutrients that will not only taste delicious but be great for your body as well!

It’s perfect for meal prep throughout the summer or for cookouts and get-togethers as well!

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Why You’ll Love This Dish

🥘Recipe Ingredients

Gather your ingredients!

• Chickpeas – This simple ingredient is the star of the dish and perfect for texture variation and protein.
• Olive Oil – You want a healthier oil for this recipe since you are going to be making a sauce with the oil and scraping as much of it out of the skillet as possible.
• Onions – We are using sweet onions for this recipe. We are playing a spin on a sumac onion recipe that usually uses red onions, but since we are cooking these we are using sweet.
• Sun Dried Tomatoes – We use sundried tomatoes in oil for more flavor.
• Garam Masala – not a typical Turkish ingredient that the flavor in garam masala pair perfectly with this recipe.
• Sumac – is an amazing spice that we recommend adding to your spice cabinet. It has some sweet and tangy notes that really help to elevate dishes it’s adding too.
• Red Wine Vinegar – we are adding red wine vinegar for the sauce component of the dish since it has more smoky notes that go well with this dish.

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations:

• Chickpeas – You could do this with white beans as well, but they don’t hold up as well during the cooking process so keep that in mine. Bite size pieces of cauliflower could also be used into or as an addition.
• Olive Oil – Grapeseed or Avocado oil would be good alternatives.
• Onions – You can use red onions for this dish, but note during cooking, red onions typically turn gray which may look appetizing.
• Sun Dried Tomatoes – You can use dried sundried tomatoes if you hydrated them first. Note, that there will be some flavor differences.
• Red Wine Vinegar – apple cider vinegar or balsamic vinegar would be a substitute for this
• Stretch this meal – Feel free to add more vegetables like carrots or celery to this, or something like tofu or mushrooms would be a good addition if you like them to stretch this. Alternatively, putting this mixture over noodles, rice, or in a tortilla wrap can also help.

Step by Step Instructions for vegan Turkish chickpea salad:

Step 1. In a large skillet over medium heat, add oil and then add the chickpeas. Stir to coat the chickpeas in oil for 1 minute. Add spices and cook for 5 minutes until chickpeas are red and fragrant. Pour chickpeas, scraping all the spices from the pan, into a large bowl.

Step 2. In the same skillet, over medium heat, add remaining oil. Then, add the onions and garlic. Stir frequently and cook for 3-4 minutes until the onions are slightly soft and the garlic is fragrant.

Step 3. Add the red peppers, sundried tomatoes and ½ teaspoon salt. Stir and cook for 2 minutes.

Step 4. Remove from heat. Let cool slightly, then add red wine vinegar and remaining spices. Stir together well.

Step 5. Add vegetables to the chickpeas, along with the red cabbage, cilantro, basil, and lemon juice.

Step 6. Mix together well. Serve cold or warm.

Recipe FAQs:

Other Vegan Salad Recipes to Consider:

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Turkish Chickpea Salad

You'll be shocked at the amount of flavor in this 20 minute inspired Turkish chickpea salad. Summer meal prep level up!

Course Main Course, Salad

Cuisine Turkish

Diet Gluten Free, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 291kcal

Author Andrew Bernard

Ingredients

For the Chickpeas

• 4 tablespoon olive oil, divided
• 15 oz chickpeas, cooked, drained and rinsed*
• 1 teaspoon garam masala
• 1 teaspoon smoked paprika
• ½ teaspoon ground cinnamon
• ½ teaspoon salt
• ¼ teaspoon turmeric
• ¼ teaspoon ground cloves
• ¼ teaspoon black pepper, more or less to taste

For the Vegetables

• 1 sweet onion, thinly sliced
• 4 cloves garlic, minced
• 1 red pepper, thinly sliced
• 2 tablespoon sun dried tomatoes in oil, finely chopped
• 1 tablespoon sumac
• ½ teaspoon salt
• 1 tablespoon red wine vinegar
• ½ teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon vegan sugar, optional
• 1 cup red cabbage, chopped
• 1 cup cilantro, chopped (sub with parsley if needed)
• 5-6 fresh basil leaves, choped
• 2 tablespoon fresh lemon juice

Instructions

• In a large skillet over medium heat, add 2 tablespoon oil and then add the chickpeas. Stir to coat the chickpeas in oil for 1 minute. Add all the chickpea spices (garam masala to pepper) and cook for 5 minutes until chickpeas are red and fragrant. Pour chickpeas, scraping all the spices from the pan, into a large bowl.
• In the same skillet, over medium heat, add remaining oil. Then, add the onions and garlic. Stir frequently and cook for 3-4 minutes until the onions are slightly soft and the garlic is fragrant. Add the red peppers, sundried tomatoes and ½ teaspoon salt. Stir and cook for 2 minutes.
• Remove from heat. Let cool slightly, then add red wine vinegar and remaining spices (chili powder to sugar). Stir together well. Add vegetables to the chickpeas, along with the red cabbage, cilantro, basil, and lemon juice. Mix together well. Serve cold or warm.

Video

Notes

*You can use canned chickpeas to make this dish go faster.  If using dried chickpeas, add chickpeas to a large bowl and cover with water to soak the overnight. Bring a pot of water to boil (enough to cover chickpeas), drain chickpeas and add to boiling water, turn to simmer and cook for 1 – 1.5 hours until soft. Drain and set aside. 

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 

***For high protein, you may want to make this 2 servings instead of 4.

Nutrition

Serving: 1cup | Calories: 291kcal | Carbohydrates: 29g | Protein: 7g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Sodium: 919mg | Potassium: 556mg | Fiber: 8g | Sugar: 7g | Vitamin A: 1914IU | Vitamin C: 67mg | Calcium: 88mg | Iron: 3mg

The post Turkish Chickpea Salad appeared first on Make It Dairy Free.

Pasta salads are a go to in the warmer months, but this easy soba noodle salad is not only great in the summer, but year round as well.

This is another recipe as I explore more about Blue Zones foods and why people who live in these areas are living longer.

By making changes like refined wheat pasta to a healthier alternative like these buckwheat (soba) noodles, and adding in loads of crunchy and healthy vegetables, you are creating a dish that is not only tasty, but great for your body too!

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Why You’ll Love This Dish

🥘Recipe Ingredients

Gather your ingredients!

• Soba Noodles– These noodles are gluten free, hold up well, have a great source of nutrients, and perfect for a spin on your usual pasta salad
• Vegetables – We are using red cabbage, carrots, green onions for this recipe
• Sauce – We are making a ginger soy dressing with pantry staples that bring the whole dish together

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations:

• Soba Noodles– Feel free to use other long pasta noodles if you wish
• Vegetables – Get creative and add in your favorite vegetables or maybe things you have on had that you need to use up
• Sauce – You could also sub the sauce with as Asian dressing if you’d like this to go faster
• Protein – If you’d like to stretch this even farther consider adding a protein or vegan main substitute like tofu, chickpeas, cauliflower, mushrooms, white beans, or edamame

Step by Step Instructions for vegan easy cold soba noodle salad:

Step 1. Cook your soba noodles according to your packaged instructions. When noodles are done, immediately drain and run under cold water to stop the cooking.

Step 2. While noodles are cooking, add your dressing ingredients to a bowl and combine together well.

Step 3. Add to a large bowl, add the vegetables and stir together. Add the dressing and toss again. Serve immediately or place in fridge to let it come together.

Recipe FAQs:

Other Vegan Healthy Recipes to Consider:

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Did you make and love this recipe?
Click the 5 stars in the recipe card above or below in the comment section! This is a great way to support us so we can continue to bring great recipes!

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Soba Noodle Salad

This quick and easy soba noodle salad is perfect for summer meals, parties, and so much more! Ready in under 30 minutes! You'll love how much goodness is packed into one bowl!

Course Main Course, Side Dish

Cuisine Asian

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Calories 208kcal

Author Andrew Bernard

Ingredients

• 9.5 oz soba noodles, uncooked
• 1 cup fresh cilantro, chopped
• 1 cup red cabbage, thinly sliced
• 1 cup carrots, thinly sliced
• 3 scallions, sliced (plus more for garnish)
• seasoned seaweed, optional, for garnish

For Ginger Soy Dressing

• ¼ cup rice vinegar
• 3 ½ tablespoon olive oil
• 3 tablespoon soy sauce
• 1-2 tablespoon agave
• 1 tablespoon sesame oil
• 1 teaspoon fresh ginger, grated

Instructions

• Cook the noodles according to the packaged instructions. While waiting to cook, make the dressing.
• When noodles are done, immediately drain and run under cold water to stop the cooking. Add to a large bowl, add the vegetables and stir together. Add the dressing and toss again.
• Serve immediately or can let sit for at least 30 minutes to marinade longer. Top with additional green onions and seaweed if desired.

Video

Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 

Nutrition

Serving: 1bowl | Calories: 208kcal | Carbohydrates: 30g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 660mg | Potassium: 202mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2977IU | Vitamin C: 9mg | Calcium: 29mg | Iron: 1mg

The post Soba Noodle Salad appeared first on Make It Dairy Free.