This vegan split pea soup recipe is incredibly delicious and super easy to make! The combination of split peas, veggies, and herbs creates a comforting AND satisfying soup that will have you eagerly going back for seconds.

Why you’ll love this recipe

• Rich and comforting flavors. This dish offers a satisfying blend of earthy, plant-based flavors and textures. This is my go-to soup, especially in cooler weather!
• Nutritious and filling. Packed with fiber, protein, and essential nutrients, split pea soup is not only delicious but also provides a nourishing meal that keeps you feeling full and satisfied.
• Easy to prepare. This a convenient option for a homemade meal. It requires minimal effort, making it a perfect choice for a quick and flavorful dinner or lunch. This can easily be made in advance too!

If you’re anything like me, soups are a wonderful way to meal prep. If you love this recipe you can also try my minestrone or lentil soup options.

Ingredients needed

• Yellow or green split peas. Split peas provide a rich, earthy flavor and creamy texture when cooked, making them the foundation of the dish. I find green split peas are slightly sweeter than yellow, so this choice is completely up to you.
• Onion and garlic. These aromatics add depth and savory notes to the soup, enhancing its overall taste.
• Carrots and celery. These vegetables contribute sweetness, texture, and additional nutrients to the soup, balancing the richness of the split peas.
• Vegetable broth. The broth serves as the base of the soup, providing a savory and flavorful liquid that helps cook the split peas and infuses the soup with delicious taste.
• Bay leaves. Bay leaves impart a subtle herbal aroma and flavor to the soup, adding complexity and enhancing the overall taste experience.
• Salt and pepper. To taste.

How to make vegan split pea soup

Step 1 – Prepare the veggies. Rinse the split peas under cold water, removing any debris. Set aside. In a large soup pot or Dutch oven, heat some oil over medium heat on a stove top. Add the diced onion, minced garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.

Step 2 – Simmer the soup. Add the rinsed split peas, vegetable broth, and bay leaves to the pot. Stir well to combine. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 45 minutes to 1 hour, or until the split peas are tender and start to break down. Stir occasionally to prevent sticking.

Step 3 – Blend the soup if desired. Once the split peas are cooked, remove the bay leaves from the soup. Use an immersion/stick blender or transfer a portion of the soup to a blender or food processor (in batches if necessary) and blend until smooth. Alternatively, you can leave it chunky if you prefer.

Step 4 – Season and serve! Season the soup with salt and pepper to taste. Adjust the seasoning as needed. Serve the soup hot and garnish with your choice of toppings, such as croutons, fresh herbs, or a drizzle of olive oil. I LOVE to accompany my soup bowl with some fresh crusty bread.

Tips to make the best recipe

• Soak the split peas. Consider soaking the split peas overnight or for a few hours before cooking. This helps soften the peas and reduces the cooking time, resulting in a smoother and creamier soup.
• Blend for desired consistency. After cooking, you can choose to blend the soup partially or fully, depending on your preference. Blending a portion of the soup creates a smooth and creamy texture while leaving some chunks adds texture and depth. Adjust the blending to achieve the desired consistency.
• Use flavorful broth. Opt for a high-quality vegetable broth to infuse the soup with rich flavors. If you’re using store-bought broth, choose a low-sodium option so that you have more control over the overall saltiness of the soup. Pacific Foods Organic Low Sodium Vegetable Broth or Kitchen Basics Unsalted Vegetable Stock are some great options!
• Customize. This dish works well with a range of additional herbs, spices and vegetables. Potatoes are great way to bolster the soup, while thyme, smoked paprika and cumin can bring some additional warming flavors!

Storage instructions

To store: Allow the vegan split pea soup to cool completely before storing. Transfer it to an airtight container or cover the pot tightly with plastic wrap or a lid. Place it in the refrigerator for up to 4-5 days.

To freeze: If you want to store the soup for a longer period, you can freeze it. Allow the soup to cool completely, then transfer it to a freezer-safe container, leaving some room for expansion and freeze it for up to 3 months.

To reheat: To thaw the frozen split pea soup, transfer it from the freezer to the refrigerator and let it thaw overnight. Alternatively, you can thaw it in the microwave using the defrost setting. Reheat the soup on the stovetop over low to medium heat, stirring occasionally until heated through.

Recommended tools 

• Immersion/stick blender. The best tool for the job. Simply place the blades directly into the soup pot and blend until you have achieved the desired consistency.
• Blender. Works just as well, but you will have to transfer smaller portions of the soup to the blender at any given time.
• Food processor. No blender? A food processor works just the same.

More soup recipes to try

• Lentil soup
• Minestrone soup

Frequently asked questions

Print

Vegan Split Pea Soup

This vegan split pea soup recipe is incredibly delicious and super easy to make! The combination of split peas, veggies, and herbs creates a comforting AND satisfying soup that will have you eagerly going back for seconds.

Course Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 259kcal

Ingredients

• 2 cups split peas dried
• 1 large onion diced
• 3 cloves garlic minced
• 2 carrots diced
• 2 stalks celery diced
• 6 cups vegetable broth
• 2 bay leaves
• 1/2 teaspoon salt
• 1/2 teaspoon pepper

Instructions

• Rinse the split peas under cold water, removing any debris. Set aside.In a large pot or Dutch oven, heat some oil over medium heat. Add the diced onion, minced garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables begin to soften.
• Add the rinsed split peas, vegetable broth, and bay leaves to the pot. Stir well to combine. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 45 minutes to 1 hour, or until the split peas are tender and start to break down. Stir occasionally to prevent sticking.
• Once the split peas are cooked, remove the bay leaves from the soup. Use an immersion blender or transfer a portion of the soup to a blender (in batches if necessary) and blend until smooth. Alternatively, you can leave it chunky if you prefer.
• Season the soup with salt and pepper to taste. Adjust the seasoning as needed. Serve the split pea soup hot and garnish with your choice of toppings, such as croutons, fresh herbs, or a drizzle of olive oil.

Notes

TO STORE: Allow the split pea soup to cool completely before storing. Transfer it to an airtight container or cover the pot tightly with plastic wrap or a lid. Place it in the refrigerator for up to 4-5 days.

TO FREEZE: If you want to store the soup for a longer period, you can freeze it. Allow the soup to cool completely, then transfer it to a freezer-safe container, leaving some room for expansion and freeze it for up to 3 months.

TO REHEAT: To thaw the frozen split pea soup, transfer it from the freezer to the refrigerator and let it thaw overnight. Alternatively, you can thaw it in the microwave using the defrost setting. Reheat the soup on the stovetop over low to medium heat, stirring occasionally until heated through.

Nutrition

Calories: 259kcal | Carbohydrates: 48g | Protein: 17g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 1170mg | Potassium: 789mg | Fiber: 18g | Sugar: 9g | Vitamin A: 4059IU | Vitamin C: 5mg | Calcium: 58mg | Iron: 3mg

The post Vegan Split Pea Soup appeared first on Crazy Vegan Kitchen.

This chickpea stew recipe is simply delightful and only needs basic ingredients. Ready in less than an hour, it’s easy to make, and a healthy, aromatic and hearty meal! 

We love elevating our recipes with plant-based proteins, meatless but never flavorless. Like our chickpea curry, this stew recipe is full of flavors and nutrients. 

A healthy and delicious meal on the go! 

Why you’ll love this recipe 

• Easy to make. There is barely any hands-on time required, and the stew comes together very quickly.
• Budget-friendly. Cheap and affordable ingredients that can be found at any basic grocery store.
• Delicious. The combination of spices and herbs makes this stew taste amazing.
• Perfect for any time of year. This stew is hearty and comforting, whether it’s cold or warm outside.

What I love the most about this chickpea stew is that it can be served in different ways. It can be served over rice, quinoa, or pasta, or with a side of crusty bread for dipping in the flavorful broth, and tastes great every way! 

Ingredients needed 

This recipe calls for simple pantry staples and some warming spices. Here is what you’ll need:

• Olive oil. Use extra virgin olive oil. 
• Large red onion. Sliced. 
• Garlic. Minced.
• Sweet potato. Peel and cut it into small cubes. 
• Cumin. Ground. 
• Harissa paste. It’s a hot red chili paste that is primarily made from roasted red peppers. 
• Tomatoes. Crushed. 
• Chickpeas. Also known as garbanzo beans, drained. 
• Vegetable stock. Homemade or store-bought. 
• Sugar. Or any other sweetener, such as honey. 
• Maple syrup. Natural sweetener to balance the flavors. 
• Baby spinach. Remove the stalks. 
• Salt & black pepper. To taste. 
• Almonds. Toasted. 
• Parsley. Chopped. 

How to make a chickpea stew 

This recipe takes a handful of minutes to prep, and then it’s very hands-off! Ready to whip this up?

Step 1: Fry the sweet potato

Take a deep saucepan, heat some oil in it, and add garlic and onion to it. Fry these on low heat until translucent or 5 minutes. Then, add sweet potatoes and coat them with olive oil. 

Step 2: Add remaining ingredients and cook 

Now, add ground cumin and harissa paste. Cook on the stovetop for a minute or two before adding crushed tomatoes, drained chickpeas and vegetable stock. Mix everything well. 

Then, add maple syrup and sugar to the pan, cover with the lid and cook for at least 25 minutes or until the sweet potato has become soft. Continue stirring the stew during this time. 

Step 3: Add baby spinach 

Once the potatoes are cooked, add baby spinach and cover the pan with the lid to let the spinach wilt for a while. Serve with some rice, couscous, crusty flatbread or pita bread!

Tips to make the best recipe 

• If you don’t want to use canned chickpeas, soak raw ones overnight and cook them until they are tender before adding them to the stew. This will give the stew a more authentic, homemade flavor.
• To thicken the stew, mash some chickpeas with a fork or potato masher before adding them to the pot.
• Allow the stew to simmer for a longer period, up to an hour or more, to let the flavors meld together and create a rich, hearty dish. You can also cook this dish with a few whole bay leaves for additional flavor. Just be sure to remove them before serving.

Storage instructions 

To store. Leftover chickpea stew can be stored in the refrigerator in an airtight container for up to 5 days. 

To freeze. Place the leftovers in an airtight container to keep in the freezer for up to 3 months. 

Reheating. Heat it in the microwave or a pot on the stove before serving. 

More dinner recipes to try

• Lasagna
• Curry fried rice
• Mac and cheese
• Tomato tart
• Mushroom pasta

Frequently asked questions

Print

Chickpea Stew

Learn how to prepare this chickpea stew using simple ingredients. Ready in less than an hour, it’s easy to make, and a healthy and filling meal! 

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 152kcal

Author Crazy Vegan Kitchen

Ingredients

• 1 tablespoon Olive Oil
• 1 large red onion sliced into crescents
• 2 teaspoons Garlic minced
• 1 small Sweet Potato peeled cut into 1 cm cubes (3 oz or 100 grams)
• 1 1/2 teaspoons Ground Cumin
• 2 teaspoons Harissa Paste
• 14 ounces Tomatoes canned
• 14 ounces Chickpeas canned
• 1/2 cup Vegetable broth
• 2 teaspoons Sugar
• 2 teaspoons Maple Syrup
• 3 oz Baby Spinach
• 1 teaspoon Salt to taste
• 1 oz Slivered Almonds toasted
• 1 tablespoon Parsley Chopped

Instructions

• In a deep saucepan, heat olive oil up. Fry sliced onion and garlic on low heat till onion turns translucent, about 5 minutes. Add tiny diced sweet potato to the pan and stir to coat in olive oil.
• Add Ground Cumin and Harissa Paste to the pan, and stir/cook for a minute or two to toast the spices off. After 2 minutes, pour in can of Crushed Tomatoes into the pan, along with drained chickpeas and 1/2 cup of Vegetable stock. Stir well.
• Add Sugar and Maple Syrup to pan, stir well, and cover pan with a lid. Let simmer, on low to medium heat, for about 25 minutes, or until sweet potato has softened.
• During hat 25 minute simmering time, stir the stew every 10 minutes or so to prevent scorching at the bottom of the pan.
• Once sweet potato is softened, add Baby Spinach into the pan, cover with a lid for a minute to let spinach wilt, and then uncover and stir spinach in.
• Taste, and season appropriately with Salt and Pepper.
• Serve with a side of Brown Rice, and top stew with Toasted Slivered Almonds and Chopped Parsley.

Notes

TO STORE: Leftover chickpea stew can be stored in the refrigerator in an airtight container for up to 5 days. 

TO FREEZE: Place the leftovers in an airtight container to keep in the freezer for up to 3 months. 

TO REHEAT: Heat it in the microwave or a pot on the stove before serving. 

Nutrition

Serving: 1serving | Calories: 152kcal | Carbohydrates: 19g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Sodium: 773mg | Potassium: 390mg | Fiber: 3g | Sugar: 8g | Vitamin A: 6794IU | Vitamin C: 11mg | Calcium: 84mg | Iron: 3mg

The post Chickpea Stew appeared first on Crazy Vegan Kitchen.

This vegan corn chowder will definitely hit the spot with its signature creamy texture. Ready in less than an hour, it can serve as a quick and hearty meal!

If you love a good soup as much as me, especially in the cooler months, you should also try my split pea soup, lentil soup and my minestrone soup!

Why you’ll love this recipe

• Easy. This soup is super simple to make and comes together in no time!
• Budget-friendly. No fancy or expensive ingredients are required for this recipe.
• Healthy. Packed with vegetables and completely dairy-free, this is a healthier soup.

What I love about this recipe is just how cozy and hearty it is. If you’ve tried standard chowder before, you’ll be blown away by how incredible this one is!

Ingredients needed

For such a fancy-looking soup recipe, you’ll love the simple ingredient list. Here is what you’ll need: 

• Olive oil. Or any other neutral flavored oil. 
• Yellow onion. Diced
• Red bell pepper. Diced. 
• Celery sticks. Remove the stalks and dice before using. 
• Potato. Peeled and diced. 
• Flour. All-purpose flour. 
• Plant-based milk. Soy, almond, or oat milk. 
• Vegetable broth. Make it yourself or use store-bought. 
• Celery salt. To taste. 
• Smoked paprika. To taste. 
• Dried parsley. Finely chopped. 
• Fresh corn. Freshly shucked corn is preferred, but canned corn or frozen corn works well.
• Apple cider vinegar. Adds a tangy flavor to the dish. 
• Salt and black pepper. To taste. 
• Green onion. Finely chopped. 
• Cilantro. For garnish. 

How to make vegan corn chowder?

Simple is an understatement for this recipe. It follows a quick 5-step process that comes together in no time.

Step 1: Sautée red pepper, onion, and celery

Heat up a large cooking pot to prepare it before adding olive oil. Then add the red pepper, onion and celery sticks to sautée for 8 to 10 minutes to soften them up on medium heat.

Step 2: Add the potatoes, flour, milk, and broth

Once sautéed, throw in your potatoes, followed by the flour, all the while stirring to ensure that everything gets coated evenly. After letting it cook for a minute, grab your choices of milk, such as oat, soy or almond milk, and add it along with your vegetable broth.

Step 3: Boil, simmer and tenderize

Now that you have a watery mixture in the pot, add in dried parsley, smoked paprika and celery salt. Blend all of it in well and set the mixture to boil. When it starts to boil, cover up your cooking pot and turn the heat down to simmer. 

Let it simmer for 20 minutes, as the potatoes will take some time to tenderize. This will also help achieve a thick and creamy soup-like consistency.

Step 4: Add and cook corn kernels

Once done, add in the corn kernels, gradually stirring and mixing in the mixture, and again let it cook for another 10 minutes so that the corn kernels are softened up as well.

Step 5: Blend to thicken the chowder

In a cup, take some of the soup and put it into a blender, and blend till there are no bits and pieces left in it. Now add it back into the pot and mix well for some extra thickness. You can also use an immersion blender.

Tips to make the best recipe

• Let it simmer on low heat for some extra time to result in that extra creamy thickness in your chowder.
• For an even creamier soup, swap out the milk for full-fat coconut cream or milk from a can.
• If you use frozen corn for the recipe, be sure to thaw it before adding it.

Storage instructions

To Store. If you have leftovers, you can keep them it an air-tight container for 3 to 4 days in the fridge.

To Freeze. Let the soup sit out till it is room temperature before transferring it to a freezer-safe container. It can last up to 2 months in your freezer.

Reheating. Either microwave portions of the soup for 20-30 seconds or reheat in a soup pot until hot.

Frequently asked questions

Print

Creamy Vegan Corn Chowder

This Vegan Corn Chowder will definitely hit the spot with its signature creamy texture. Ready in less than an hour, it can serve as a quick and hearty meal.

Course Main

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 185kcal

Author Crazy Vegan Kitchen

Ingredients

• 1 tablespoon Olive Oil
• 1 small Yellow Onion diced
• 1 Red Pepper diced
• 2 sticks Celery diced
• 1 medium Potato peeled and diced
• 3 tablespoons Flour
• 1 cup milk
• 2 cups Vegetable Broth
• 1 teaspoon Celery Salt
• 1 teaspoon Smoked Paprika
• 1 teaspoon Dried Parsley
• 4 Corn cobs shucked
• 1 teaspoon Apple Cider Vinegar
• 1/2 teaspoon Salt to taste
• 1 Green Onion for garnish
• 1/4 cup Cilantro for garnish

Instructions

• In a large pot, heat olive oil. Sautée Onion, Red Pepper and Celery for 10 minutes or until soft.
• Add diced potato and mix well. Once mixed, add in flour and stir to coat veggies. Cook for a minute or 2 before adding your Non-Dairy Milk of choice and Vegetable Broth.
• Add Celery Salt, Smoked Paprika, and Dried Parsley into the pot. Stir well and then bring to a boil. Once at a boil, reduce to simmer, cover pan with a lid and simmer gently for 15-20 minutes, or until potato bits are tender.
• Once potato is tender, add shucked Corn kernels and stir to combine. Let cook for a further 5-10 minutes or until corn is tender to your liking.
• Transfer 1/4-1/3 of the soup to a blender (depending on how thick you want the chowder) and blend till smooth. Pour back into the pot and stir well.
• Stir in Apple Cider Vinegar and taste for/adjust seasoning before serving.

Notes

TO STORE: If you have leftovers, you can refrigerate them it an air-tight container for 3 to 4 days.

TO FREEZE: Let the soup sit out till it is room temperature before transferring it to a freezer-safe container. It can last up to 2 months in your freezer.

TO REHEAT: Either microwave portions of the soup for 20-30 seconds or reheat in a soup pot until hot.

Nutrition

Serving: 1serving | Calories: 185kcal | Carbohydrates: 28g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 1398mg | Potassium: 448mg | Fiber: 3g | Sugar: 11g | Vitamin A: 959IU | Vitamin C: 9mg | Calcium: 95mg | Iron: 1mg

The post Vegan Corn Chowder appeared first on Crazy Vegan Kitchen.

My vegan chili recipe is a Tex-Mex-inspired medley of flavors! With its simple preparation, you’ll have a hearty, satisfying meal on the table without any lengthy cooking times AND it’s better than Chipotle.

Why you’ll love this recipe

• Hearty and satisfying. I love to pack this dish with beans, vegetables, and flavorful spices, making it a filling and satisfying meal on its own. If you’re looking for the best vegetarian chili recipe, this is also it!
• Customizable. You can tailor the ingredients and spice level to suit your taste, whether you prefer it mild or with an extra kick.
• Nutrient-rich. It’s loaded with plant-based proteins, perfect for vegans and vegetarians alike. There is plenty of fiber, and essential nutrients, making it a wholesome choice.
• Easy to prepare. With straightforward steps and readily available ingredients, vegan chili is a convenient go-to recipe for busy days.

What is vegan chili made of?

• Olive oil. For sautéing the vegetables.
• Vegetables. White onion, carrot, red bell pepper and celery, all provide a wonderfully rich, savory and aromatic foundation to the dish. Not to mention some amazing texture.
• Vegan meat crumbles: Supply a protein-rich, meaty texture. You can make your own with my seitan recipe or I also like to use Beyond Meat Crumbles.
• Tomato paste and crushed tomatoes. Intensifies the tomato flavor and thickens the chili.
• Vegetable Broth. Adds moisture.
• Mexican chili spice mix. Infuses the chili with classic southwestern flavors, including garlic, paprika and chili powder.
• Ground cumin. Enhances the overall warmth in the chili.
• Sugar. Balances the acidity of the tomatoes.
• Mixed Beans. Offer a variety of textures, contributing protein and fiber. You can also just use black beans, kidney beans or pinto beans.
• Dark Chocolate. Surprisingly, deepens the flavor profile, providing a subtle richness to the chili.
• Salt. To taste.
• Garnishes and toppings. This part is totally up to you! But I like to serve with some fresh cilantro, avocado, chopped green onion and some cashew sour cream that I usually use for my Mexican quinoa.

How to make vegan chili

Step 1 – Sautee the veggies. In a large pot, heat the olive oil and saute the onion, carrot, red bell pepper and celery over medium heat until the onion has turned soft and translucent, and the other veggies have sweated down a bit, about 5-7 minutes.

Step 2 – Add the vegan meat, tomatoes and stock. Add vegan meat crumbles to the pot and cook, stirring, for another 5 minutes. Add tomato paste and crushed tomatoes to the pot, stir well and then add the vegetable broth. Bring to a simmer.

Step 3 – Add the spices, beans and chocolate. Once simmering, add in chili spice mix, cumin, sugar, drained can of beans and dark chocolate. Bring back to a simmer, cover with a lid and let cook for 30-35 minutes or until all the vegetables are tender and chili has thickened. Taste and season according to preference.

Step 4 – Serve! Serve with dairy-free cashew sour cream, cilantro, chopped green onion and avocado slices.

Tips to make the best recipe

Use in tacos or nachos. This chili makes an excellent addition to nachos, when layered over corn or tortilla chips with vegan cheese and vegan sour cream on top. You can also use it as filling for vegan tacos and fajitas! Don’t forget a squeeze of lime juice.

Make ahead for depth. Like many stews and chilis, the sauce in this dish will taste even better the next day. Consider making it in advance, letting the flavors meld overnight in a bowl, and reheating when needed.

Meal prep. This is a great meal to keep in the refrigerator for a few days or the freezer for a few weeks, ready to go for an quick and easy lunch or dinner.

Storage instructions

To store: Place any leftovers in an airtight container in the fridge. It can be kept for up to 4-5 days.

To freeze: For longer storage, you can freeze it in a freezer-safe container for up to 2-3 months. Reheat on the stove or in the microwave as needed.

More Mexican-inspired dishes to try

• Mexican quinoa
• Mexican cauliflower rice
• Elotes
• Stuffed Peppers

Frequently asked questions

Print

Vegan Chili

This vegan chili recipe is a Tex-Mex-inspired medley of flavors! With its simple preparation, you'll have a hearty, satisfying meal on the table without any lengthy cooking times.

Course Main Course

Cuisine Mexican

Prep Time 5 minutes minutes

Cook Time 40 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 46kcal

Ingredients

• 1 1/2 tablespoons olive oil
• 1 large white onion diced
• 1 large carrot diced
• 1 large red bell pepper diced
• 1 large celery stalk, diced
• 1 cup vegan meat crumbles Beyond Meat Crumbles
• 2 tablespoons Tomato Paste
• 1 can crushed tomatoes 14 oz
• 1/2 cup vegetable broth
• 1 oz Mexican chili spice mix
• 1 teaspoon ground cumin
• 1 tablespoon sugar
• 1 can mixed beans drained
• 1/2 oz dark chocolate
• 1 teaspoon salt to taste

To serve:

• 1/4 cup cashew sour cream
• 1 large green onion chopped
• 1 bunch cilantro chopped
• 1 large avocado

Instructions

• In a large pot, heat olive oil up and saute the onion, carrot, red bell pepper and celery till onion has turned soft and translucent, and other veggies have sweated down a bit, about 5-7 minutes.
• Add vegan meat crumbles to pot and cook, stirring, for another 5 minutes.
• Add tomato paste to pot, stir well and then add in your tin of crushed tomatoes andvegetable broth to the pot.
• Bring to a simmer and add in chili spice mix, cumin, sugar, drained can of beans and dark chocolate.
• Bring back to a simmer, cover with a lid and let cook for 30-35 minutes or until all the vegetables are tender and chili has thickened.
• Taste and season according to preference.
• Serve with cashew sour cream, cilantro, chopped green onion and avocado slices.

Notes

TO STORE: Place any leftovers in an airtight container in the fridge. It can be kept for up

TO FREEZE: For longer storage, you can freeze it in a freezer-safe container for up to 2-3 months. Reheat on the stove or in the microwave as needed.

Nutrition

Serving: 1serving | Calories: 46kcal | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 0.1mg | Potassium: 0.1mg | Calcium: 0.1mg | Iron: 0.03mg

The post Vegan Chili appeared first on Crazy Vegan Kitchen.

This vegan jambalaya recipe is simple, quick, and loaded with flavors. Made in mere minutes, it’s a hassle-free meal for busy weeknights and great for meal prep!

I’m a huge fan of one-pot recipes because they are hands-off and easy to make. You can also check out a one-pot pasta, mac and cheese, and, of course, this glorious Cajun jambalaya.

Why this recipe works 

• Quick. This recipe comes together in minutes, and there is barely any hands-on time.
• Mess-free. It’s a one-pot recipe; no messy cleanup will be required after making it. 
• Healthy. Packed with vegetables, fiber, and protein, this is a well-balanced meal.

What I love about this recipe is just how easy it is to customize. Throw some tofu or tempeh for protein, or use leftover veggies.

Ingredients needed 

While the ingredient list may look lengthy, it’s basic pantry staples and vegetables. Here is what you’ll need:

• Oil. Any neutral flavored oil. 
• Celery. 
• Onion.
• Bell peppers.
• Jalapeno peppers. Even if you aren’t a fan of spice, some jalapeños adds a lovely subtle spice element to the dish. 
• Garlic. Minced. 
• Vegan sausages. A traditional jambalaya calls for smoked sausage so we throw in some vegan ones! 
• Hot sauce. Optional, but highly recommended!
• Tomatoes. I like crushed tomatoes from a can for simplicity.  
• Cajun seasoning. Truly transforms this dish from a standard jambalaya to something quite special.
• Spices. Cayenne pepper, smoked paprika, and dried thyme. 
• Short grain rice. Both white and brown rice will work.
• Vegetable stock. Choose a good quality stock, as the flavor will be prominent throughout. 
• Coconut sugar. Just a pinch of sugar to balance out the salty and umami flavors.  
• Salt and pepper. To taste. 
• Parsley. Chopped to serve. 

How to make vegan jambalaya 

In just three easy steps, you’ll be able to enjoy a hearty and filling jambalaya with Cajun flavors.

Step 1: Cook all the ingredients 

Add oil to a large saucepan, and sauté peppers, onion, celery, garlic, and jalapeño peppers for 5 minutes or until they become soft. Once softened, add crushed tomatoes, cayenne pepper, hot sauce, cajun seasoning, vegan sausage chunks, smoked paprika, and thyme to the pan and mix everything well using a wooden spoon.

Step 2: Add rice and cook 

Once the tomatoes are simmering, add rice, vegetable stock, salt, pepper, and coconut sugar to the pan. Mix it well, let it simmer for about 40 minutes on low heat and cover.

Step 3: Serve

After 40 minutes, remove the pan from the flame and mix everything. Mix chopped parsley and serve!

Flavor variations 

Like any good rice dish, this jambalaya is super easy to customize. Here are some ideas:

• Use brown or white rice. To be quite honest, any kind of rice will work well for this dish.
• Use quinoa as rice substitute. While also a grain, quinoa boasts more nutritional benefits than rice, including higher amounts of protein, fiber, and vitamin D.
• Add more protein. To make it a protein-rich meal, you can add chickpeas, white beans, and kidney beans. 

Tips to make the best recipe 

• If you want to reduce the cooking time, cook vegan jambalaya in an instant pot. Be careful not to overcook it.
• Keep stirring the rice while cooking because it can easily stick to the pan, adding a burned flavor. 
• If you find the mixture to be a little too thin, slowly add more stock to it. You want the mixture to be fluffy and thick, not mushy.  

Storage instructions 

To store. Put the leftovers in an airtight container and store in the refrigerator for 4-5 days.

To freeze. You can freeze jambalaya for up to 2 months in an air-sealed container.

Reheating. Reheat in the microwave or skillet until it warms up thoroughly.

More rice-based dishes to try

• Green curry fried rice
• Forbidden black rice salad
• Rice balls
• Brown rice black lentil salad
• Cauliflower rice

Frequently asked questions

Print

Vegan Jambalaya

This vegan jambalaya is simple, quick, and loaded with flavors. Ready in less than an hour, it’s a hassle-free meal for busy weeknights!

Course Main Course

Cuisine American, Cajun

Prep Time 1 minute minute

Cook Time 15 minutes minutes

Total Time 16 minutes minutes

Servings 4 servings

Calories 427kcal

Author Crazy Vegan Kitchen

Ingredients

• 1 tablespoon Canola Oil
• 3 stalks Celery diced
• 1 small yellow Onion diced
• 5 mini Bell Peppers diced
• 2 Jalapenos diced (use less/more according to taste)
• 4 cloves Garlic minced
• 4 Vegan Sausages sliced into chunks
• 1 tablespoon Hot Sauce
• 14 ounces tomatoes canned
• 1 1/2 tablespoons Cajun Seasoning
• 1/2 teaspoon Cayenne Pepper
• 1 teaspoon Smoked Paprika
• 1 teaspoon Dried Thyme
• 2 cups Rice
• 3 cups Vegetable Stock
• 2 teaspoons Coconut Sugar
• 1/2 tespoon Salt
• 1/4 teaspoon pepper
• 1/2 cup Parsley chopped

Instructions

• In a large saucepan, heat canola oil and sautee celery, onion, peppers, jalapeno peppers, and garlic until it has softened.
• Once softened, add vegan sausage chunks, hot sauce, crushed tomatoes, cajun seasoning, cayenne pepper, smoked paprika, and thyme into pan, and stir well with a wooden spoon.
• Once tomatoes start simmering, add rice, vegetable stock, coconut sugar, salt and pepper to the pan. Stir well and bring to a simmer.
• Cover pan with lid and let rice simmer for 40 minutes on a very low heat.
• After 40 minutes, turn off heat, uncover the pan and stir well to mix all ingredients together evenly.

Notes

TO STORE: Put the leftovers in an airtight container and store in the refrigerator for 4-5 days.

TO FREEZE: You can freeze jambalaya for up to 2 months in an air-sealed container.

TO REHEAT: Reheat in the microwave or skillet until it warms up thoroughly.

Nutrition

Serving: 1serving | Calories: 427kcal | Carbohydrates: 87g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Sodium: 881mg | Potassium: 603mg | Fiber: 5g | Sugar: 6g | Vitamin A: 3742IU | Vitamin C: 39mg | Calcium: 82mg | Iron: 3mg

The post Vegan Jambalaya appeared first on Crazy Vegan Kitchen.

This homemade vegan buddha bowl recipe is delicious! Fluffy rice topped with crispy aromatic chickpeas, fresh vegetables, and the most delicious spicy and sweet dressing! 

When it comes to bowl ideas, my favorite recipes to make are burrito bowls, barbecue bowls, and this homemade buddha bowl.

What is a buddha bowl?

Buddha bowls are a one-bowl vegetarian meal, typically starting with a base of rice. They are topped with various proteins, legumes, and veggies, and usually involve a wonderfully flavorful sauce or dressing.

Why this buddha bowl recipe will be a dinner favorite:

• It’s fast. Everything comes together in under 10 minutes.
• Easy to customize. You can change up the toppings, protein, and even the grain base.
• Perfect use of leftovers. We love to use up leftovers by adding them on top.
• Healthy. Packed with fiber, protein, and healthy fats, this is the ultimate comfort meal.

My version is a little bit different. It’s full of delicious textures and flavors. The buddha bowl dressing is on another level!

Ingredients needed

For the bowls

• Rice– The base of any good bowl. Use any rice you like, like white, whole-grain, black, or jasmine. Quinoa can also be used as a base. If you’re watching your carbs, you could also use cauliflower rice.
• Roast sweet potatoes– Lightly baked with salt and olive oil. This adds a fabulous sweet element to the buddha bowl, while also making it that much more satisfying.
• Red cabbage– Adds color and some much-needed crunch.
• Baby spinach– Any salad leaves work, but baby spinach is the best tasting with this mix.
• Avocado– Adds creaminess and extra satisfying healthy fats!

For the seasoned chickpeas

• Chickpeas– Canned chickpeas with no added salt. Use the leftover chickpea water to make meringues.
• Sriracha– A spicy kick (without being too spicy!). You can omit it or use ketchup instead!
• Maple syrup– A natural sweetener to balance out the spicy and salty elements.
• Smoked paprika– A fabulous spice that gives the chickpeas a lovely smokey flavor.
• Garlic powder– Adds some garlic flavor without actually needing any garlic.
• Salt and pepper– To taste.

Buddha bowl sauce

• Tahini– Smooth tahini sauce. You can also use a peanut sauce, peanut butter or almond butter.
• Warm water– To thin the dressing out.
• Maple syrup– Again, adds a hint of sweetness.
• Cayenne pepper– A spicy kick to give the overall buddha bowl some heat. This is completely optional!
• Turmeric– Adds color and extra nutrients!
• Sriracha– Optional, but for sriracha lovers… this one is a given!
• Salt– To taste!

How do you make a buddha bowl

Step 1 – Prepare the sweet potato. Preheat oven to 180C/350F. On a lined baking tray or dish, start by baking the sweet potato (seasoned and oiled) for 30-25mins.

Step 2 – Prepare the chickpeas. While the sweet potato is cooking, prepare chickpeas. In a bowl, combine chickpeas, sriracha, maple syrup, paprika, garlic powder, salt and pepper. Mix to combine. Heat a saucepan and transfer chickpea mixture into saucepan to cook for 5-10 minutes.

Step 3 – Prepare the sauce. While the sweet potato and chickpeas are cooling, prepare the buddha bowl sauce by whisking together all the ingredients until smooth. In a clean saucepan, wilt the spinach and cabbage.

Step 4 – Assemble. Now, assemble the buddha bowl. Add a layer of rice, followed by sweet potato, baby spinach, purple cabbage, and avocado. Sprinkle over the chickpeas then drizzle the sauce over the top.

Flavor variations

The beauty of vegan buddha bowl recipes is just how easy they are to customize. It really is a blank canvas, so here are some ideas:

• Vegetables– Add some broccoli, brussels sprouts, green onion, kale, beets, or even some Hasselback potatoes.
• Protein– Give the bowl an added boost of protein by adding some sliced tofu, tempeh, or seitan.
• Legumes– Switch out the chickpeas for butter beans, black beans, or even kidney beans.
• Nuts and seeds– Add some extra crunch by adding chopped peanuts, cashews, sunflower seeds, almonds, walnuts or pepitas.

Storage instructions

To store: Fully prepared buddha bowls can be stored for up to 3 days in the fridge, provided the dressing hasn’t been drizzled on top.

To make ahead: These are great to meal prep! You can make ahead each part of the buddha bowl up to 3 days in advance. Simply assemble when ready to enjoy.

More vegan dinner recipes to try

• Ratatouille
• Stuffed peppers
• Sweet potato chili
• Avocado pesto pasta

Tools used to make this buddha bowl

• Baking sheet– Non-stick but also cooks the food evenly!
• Serving bowls– Big bowls to fit everything in!
• Whisk– A good whisk to make a perfectly smooth dressing.

Frequently asked questions

Print

Buddha Bowl

This vegan buddha bowl is filled with spicy and crispy roasted chickpeas, sweet potatoes, and the most incredible dressing!

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 421kcal

Author Crazy Vegan

Ingredients

For the bowls

• 1 cup Cooked Brown Rice
• 1 cup Red Cabbage chopped
• 1 cup Baby Spinach
• 1 Avocado sliced

For the roasted sweet potato

• 1 large Sweet Potato cut into chunks
• 1 teaspoon Olive Oil
• 1 teaspoon Salt

For the chickpeas

• 1 can Chickpeas drained
• 1 1/2 tablespoons Sriracha
• 2 teaspoons Maple Syrup
• 1/2 teaspoon Paprika
• 1/2 teaspoon Garlic Powder
• 1 tsp Salt

For the dressing

• 1/2 cup Tahini
• 1/4 cup Warm Water
• 1 teaspoon Maple Syrup
• 1/4 teaspoon Cayenne Pepper
• 1/2 teaspoon Turmeric
• 1/2 teaspoon Sriracha
• 1 teaspoon Salt

Instructions

• Preheat oven to 180C/350F. Coat sweet potato in 1 tsp oil and season with salt and pepper. Place on baking tray and pop into the oven to roast for 35 minutes, turning once halfway through the cooking time.
• Whilst sweet potato is cooking, prepare chickpeas. In a bowl, combine chickpeas, sriracha, maple syrup, paprika, garlic powder, salt and pepper. Mix to combine. Heat a saucepan and transfer chickpea mixture into saucepan to cook for 5-10 minutes. Make sure to keep the chickpeas moving so they don't burn. Cook until chickpeas are slightly sticky and no longer watery. Keep aside.
• In a clean saucepan, wilt spinach slightly and season. Transfer to a bowl and repeat the wilting and seasoning process with the cabbage.
• Once sweet potato is cooked through, prepare your Buddha Bowl by placing your rice in the bottom of a bowl and then topping with the sweet potato, chickpeas, spinach, red cabbage and avocado.
• To make dressing, whisk all ingredients together. Drizzle over the buddha bowl.

Video

Nutrition

Serving: 1serving | Calories: 421kcal | Carbohydrates: 45g | Protein: 9g | Fat: 25g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 12g | Sodium: 1961mg | Potassium: 838mg | Fiber: 9g | Sugar: 8g | Vitamin A: 13184IU | Vitamin C: 28mg | Calcium: 105mg | Iron: 3mg

The post Buddha Bowl appeared first on Crazy Vegan Kitchen.

This vegan mac and cheese recipe is quick, creamy and made with just 5 main ingredients. Ready in minutes, it’s the perfect comfort food for those craving dairy! No nuts or tofu.

Since going vegan, there’s been a handful of things I’ve missed. Instead of lamenting over them, I gave them a vegan makeover! These include lasagna, pizza, and of course, creamy mac and cheese. 

Why this recipe works 

• Quick. This recipe comes together in under 10 minutes and is perfect for a cozy weeknight dinner. 
• Affordable. No hard-to-find cheese substitutes, or anything of the sort.
• Easy to customize. Switch up the spices, and hide some broccoli in it- the possibilities are endless!
• No nuts or tofu. Most vegan mac and cheese recipes call for cashews for their cheese sauce but not this one.

What I love about this recipe is that it tastes exactly like the real thing. By NOT using cashews or tofu, this seriously looks and tastes amazing!

Ingredients needed 

• Macaroni. You can use any macaroni, such as elbow or straight. 
• Butter. Use your favorite vegan butter or make your own.
• All-purpose flour. Thickens the sauce so it sticks to the macaroni.
• Salt. To taste. 
• Black pepper. To taste. 
• Milk. Use any plant-based milk. I like using unsweetened almond milk. 
• Vegan cheese. Choose a good quality cheese that melts well. Some of my favorite brands include violife mature cheddar and sheeze cheese.

How to make vegan Mac and cheese 

Follow the easy instructions below to make the most delicious dairy-free mac and cheese: 

Step 1: Cook the macaroni

Boil water with some salt in it in a large pot. Add elbow macaroni to the boiling water and keep cooking until cooked. 

Step 2: Add everything to the pot to form a mixture 

Put a saucepan over medium heat and melt some butter and mix salt, pepper, and flour and mix for 5 minutes or until smooth paste forms. Then, slowly add milk and cook for about 5 minutes, until it has thickened. 

Add shredded vegan cheese and mix for 2-4 minutes or until melted. 

Step 4: Mix cheese sauce and macaroni 

Mix macaroni with the cheese sauce and stir until coated. 

How to make this taste better? 

While delicious on its own, adding a tablespoon of mustard gives it a lovely flavor punch, as does some heat, including sriracha or hot sauce.

Tips to make the best recipe 

• Choose unsweetened coconut milk from a can as it will yield a much creamier cheese sauce.
• Don’t overcook macaroni, as it can get mushy. 
• Run cold water from the macaroni immediately after removing it from the salted water to keep it sticking to each other. 

Storage instructions 

To store. Place the leftover mac and cheese in an airtight container and store it in the refrigerator for up to 3-5 days. 

To freeze. Cool the cooked mac and cheese before adding it to the freezer-safe containers to freeze for up to three months. 

Reheating. Reheat in the microwave for 30-40 seconds, or in a non-stick saucepan. 

More pasta recipes to try

• Roasted red pepper pasta
• Vegan pesto pasta
• Mushroom pasta
• Avocado pesto pasta
• Sun dried tomato pasta

Frequently asked questions

Print

Vegan Mac And Cheese

This vegan mac and cheese recipe is quick, creamy, and delicious. Ready in minutes, it’s the perfect comfort food for those craving dairy! No nuts or tofu.

Course Main Course

Cuisine American

Prep Time 1 minute minute

Cook Time 10 minutes minutes

Total Time 11 minutes minutes

Servings 8 servings

Calories 277kcal

Author Crazy Vegan

Ingredients

• 8 ounces macaroni noodles dry
• 1/4 cup vegan butter
• 1/4 cup flour
• 2 cups soy milk or plant based milk of choice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 cups vegan cheddar cheese shredded

Instructions

• Bring a pot of salted boiling water to a boil. Once boiling, add the pasta and cook until al dente.
• In a separate pot, add the butter and place over medium heat. Once melted, add the flour to make a paste. Slowly, add the milk until a thick sauce remains. Add the salt and pepper then fold through the cheese.
• Drain the pasta and add to the saucepan with the cheese sauce. Mix until combined.

Notes

TO STORE: Place the leftover mac and cheese in an airtight container and store it in the refrigerator for up to 3-5 days. 

TO FREEZE: Cool the cooked mac and cheese before adding it to the freezer-safe containers to freeze for up to three months. 

TO REHEAT: Reheat in the microwave for 30-40 seconds, or in a non-stick saucepan. 

Nutrition

Serving: 1serving | Calories: 277kcal | Carbohydrates: 33g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Sodium: 502mg | Potassium: 153mg | Fiber: 2g | Sugar: 2g | Vitamin A: 502IU | Vitamin C: 4mg | Calcium: 109mg | Iron: 1mg

The post Vegan Mac And Cheese appeared first on Crazy Vegan Kitchen.

Learn how to make this Singapore rice noodles recipe in the comfort of your own kitchen. It’s quick, easy, and tastes like something from a restaurant! 

Some of my favorite Asian-inspired dishes include soba noodle salad, buddha bowls, and, of course, these wonderful Singapore rice noodles.

Quick and easy dinners are our jam, especially when no eggs are involved. You don’t have to head to Hong Kong to experience the amazing flavors of this dish, it can all be prepared easily at home.

What are Singapore rice noodles? 

Singapore rice noodles or Singapore style rice noodles are a traditional noodle dish from China, commonly made with shrimp and barbecue pork (also known as char siu). To prepare this version, stir-fried vegetables are mixed with cooked noodles. Unlike other noodles recipes, there is no soup left when these noodles are ready to go to the table. 

Why this Singapore noodle recipe will be a dinnertime favorite:

• Ready in minutes. From prep to plate, this dish comes together in no time!
• Budget-friendly. No fancy ingredient is used: just cheap and affordable ingredients.
• Delicious. There is a reason why Singapore noodles are one of the most popular Asian dishes ever.

What I love the most about Singapore style rice noodles is how versatile they are when served with other meals. They especially taste great when paired with chicken, shrimp, or meatballs!

Ingredients needed 

This recipe calls for very simple pantry staple ingredients that you probably already have on hand. Here is what you’ll need:

For the noodle base

• Vegetable oil. To cook. 
• Onion. Chopped. 
• Garlic. Minced.
• Red bell peppers. Medium green or yellow peppers also work, cut into thin strips.
• Snowpeas. Fresh or frozen. 
• Carrot. Peeled and sliced into small pieces. 
• Green/spring onions. Also known as scallions, should be fresh, and finely chopped. 
• Beans sprouts. Without stalks. 
• Bok choy. Chinese white cabbage.
• Thin rice vermicelli. Also known as thin rice noodles. 

Seasoning ingredients 

• Curry powder. To build rich aromatics.
• Vegetable stock. You can also use chicken stock. 
• White pepper & salt. To taste.
• Sweet soy sauce. Adds a fabulous sweet and umami flavor. 
• Tamari. Balances out the strong flavors of the soy sauce.
• Brown sugar. Or coconut sugar. 
• Sesame oil. A flavorful oil that packs in tons of flavor. 

How to make Singapore noodles 

Simple is an understatement for this recipe. The pan takes care of all the hard work and you’ll have freshly cooked noodles in no time at all!

Step 1: Prepare the vermicelli noodles 

To prepare the vermicelli noodles, soak them in cold water for at least 10 minutes. 

Step 2: Stir fry veggies 

Take a large wok or saucepan, and warm some oil in it over medium-high heat. Add onion, garlic, red pepper, snow peas, and carrots to stir fry until cooked through. 

Step 3: Mix seasoning and noodles

With the help of the tongs, mix cooked noodles with stir-fried veggies. Add all the seasoning ingredients to create a sauce mixture and then stir this through the noodles well. 

Step 4: Cook everything 

Keep stirring until all the liquid in the wok is absorbed by the noodles. Then add bok choy and bean sprouts to the wok, stir fry and turn off the heat. After turning off the flame, add some sesame oil and mix it with everything. 

Are Singapore rice noodles healthy? 

Yes, Singapore rice noodles are healthy as they are packed with veggies and very little added sugar or fat. Pair it with some protein for a well-balanced meal. 

Tips to make the best recipe 

• Always cook the noodles in a non-stick wok or pan to keep them from sticking to the pot surface. 
• For a more flavorful dish, swap out half the oil with toasted sesame oil. You could also add some ginger.
• Garnish with some chopped peanuts, fresh chili or even some cilantro for some flavor variation.
• Use a good quality non-stick wok or pan for perfectly cooked noodles.

Storage instructions 

• To store. Keep the leftovers in airtight containers and store them in the refrigerator for 3-5 days.
• To freeze. Place the cooked and cooled noodles in a shallow container and store them in the freezer for up to two months.
• Reheating. You can reheat the stored noodles in the microwave or pan.

More noodle recipes to try

• Japchae noodles
• Zucchini noodles
• Miso noodles

Frequently asked questions

Print

Singapore Rice Noodles | Easy Authentic Recipe

Learn how to make Singapore rice noodles in the comfort of your own kitchen. The recipe is quick, easy, and tastes like something from a restaurant! 

Course Main Course

Cuisine Asian

Prep Time 1 minute minute

Cook Time 15 minutes minutes

Total Time 16 minutes minutes

Servings 4 servings

Calories 339kcal

Author Crazy Vegan Kitchen

Ingredients

• 2 tablespoons Vegetable Oil
• 1 large White Onion sliced
• 4 cloves garlic minded
• 1 large bell pepper sliced
• 1 cup peas
• 1 large Carrot julienned
• 2 Green onions sliced
• 1 1/2 cups Bean Sprouts
• 2 Bok Choy
• 8 oz Rice Vermicelli

For the seasoning

• 2 teaspoons Curry Powder
• 1/2 teaspoon White Pepper
• 1 cup Vegetable Stock
• 2 teaspoons Sweet Soy Sauce
• 3 Tablespoons Tamari
• 1/2 teaspoon Brown Sugar
• 1 teaspoon Sesame Oil

Instructions

• Prepare vermicelli noodles by soaking in a large bowl of cold water for 10 minutes.
• In a large wok or saucepan, heat oil up. Gently stir fry garlic, onion, red pepper and snow peas for a minute, then add in carrot and spring onion. Continue stir frying until the veggies soften.
• Drain noodles from water and add into wok. Using tongs, loosen up the noodles so they cook evenly.
• Add all seasoning ingredients to the pan and make sure to keep moving the noodles around so they don’t burn or break up. Stir fry until all the liquid in the wok has been absorbed by the noodles. Taste for seasoning and alter to your preference.
• Add bean sprouts and bok choy into the wok. Toss to heat the veggies through and then turn off the heat. Add sesame oil after the heat has been turned off and stir to mix through.

Notes

Do not soak your vermicelli in warm or hot water as this will soften it up too much, and noodles will end up breaking into little rice-like strands when stir-frying.

TO STORE: Keep the leftovers in airtight containers and store them in the refrigerator for 3-5 days.

TO FREEZE: Place the cooked and cooled noodles in a shallow container and store them in the freezer for up to two months.

TO REHEAT: ou can reheat the stored noodles in the microwave or pan.

Nutrition

Serving: 1serving | Calories: 339kcal | Carbohydrates: 45g | Protein: 12g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1438mg | Potassium: 1320mg | Fiber: 8g | Sugar: 13g | Vitamin A: 21984IU | Vitamin C: 200mg | Calcium: 489mg | Iron: 5mg

The post Singapore Rice Noodles appeared first on Crazy Vegan Kitchen.

This vegan stuffed peppers recipe is quick and easy, and helps you use up anything and everything in your fridge! Filled with plant-based proteins, grains and vegetables, it’s affordable and takes seconds to prep. 

When it comes to satisfying vegan main dishes, I love to incorporate smoky, earthy proteins like seitan. This comes in perfectly when making things like dirty rice and, of course, these wonderful vegan stuffed peppers!

Why you’ll love this stuffed peppers recipe

• Flavorful and healthy. Stuffed peppers are filled with a delicious mixture of vegetables, grains, and plant-based proteins! They taste great and are a nutrient-packed meal!
• Customizable. You can customize the filling with your favorite ingredients, making it easy to cater to different tastes and dietary preferences. They’re also a great way to use up leftovers in the fridge!
• Easy preparation: These are simple and easy to prepare and can be made in advance, making them a convenient option for weeknight dinners or meal prep.

Ingredients needed

• Onions. Gives flavor to the filling mixture. Be sure to slice your onions finely, to ensure they cook evenly.
• Vegan ground beef. Any vegan beef substitute can be used, but I prefer using the minced/ground variety.
• Cooked rice. Basmati, jasmine or brown rice are all great options! Either make it from scratch or use a shortcut and make microwave rice.
• Crushed tomatoes. Also known as diced or canned tomatoes. Use ones with no added sugar in them.
• Garlic and onion powder. Some additional savory aromatics.
• Salt and black pepper. To taste.
• Bell peppers. Use a mix of red, yellow, and green bell peppers. Scoop out the innards so they are ready to be filled.
• Vegan cheese. Optional, but fabulous to sprinkle over the top before baking! I prefer vegan parmesan cheese.

How do you make vegan stuffed bell peppers?

Step 1 – Prepare the filling. Place an oiled non-stick large skillet over medium heat. Once hot, add the onion and saute for a minute, before adding the vegan ground beef. Pan fry for 4-5 minutes, until no longer pink. Add the cooked rice, followed by the crushed tomatoes, then the spices. Stir fry everything together for 5-6 minutes.

Step 2 – Stuff the peppers. Now, place the bell peppers into a greased baking dish. Distribute the filling evenly amongst the bell peppers and sprinkle with vegan parmesan on top.

Step 3 – Bake until tender. Bake for 10-15 minutes, until golden on top and the peppers are nice and tender. Serve immediately.

Recipe tips and flavor variations

Select the right peppers. Choose firm and fresh bell peppers with a vibrant color. Red, orange, and yellow peppers are sweeter, while green peppers have a milder flavor. The size should be uniform for even cooking.

Try different proteins and veggies. Swap out the vegan ground beef with sliced vegan chicken or beef. Legumes are also a delicious way to increase this dish’s protein count. Adding mushrooms, zucchini, or eggplant can also be a great way to modify this dish.

Season the filling generously. Fresh herbs, spices, and aromatics are the key to this dish. Don’t be afraid to experiment with different seasoning combinations to suit your taste. Throw in some parsley, basil and Italian seasoning or for a Mexican kick you could try some cumin, cayenne pepper and smoked paprika. You can also make your own taco seasoning to compliment your peppers.

Storage instructions

To store: Leftover stuffed bell peppers can be stored in the fridge in an airtight container for up to 1 week.

To freeze: Wrap the peppers in foil and place in a large container. Store them in the freezer for up to 2 months.

Reheating: Reheat in a preheated oven for 10 minutes.

What to serve with stuffed peppers

• Hasselback potatoes
• Roasted brussels sprouts with garlic
• Lemon orzo salad with chickpeas
• Black bean and corn salad

Frequently asked questions

Print

Vegan Stuffed Bell Peppers

These vegan stuffed peppers are a quick and easy dish that uses up anything and everything! Filled with vegan ground beef and leftover rice, it's affordable and takes seconds to prep. 

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 195kcal

Ingredients

• 1 large onion sliced
• 1 lb vegan ground beef or vegan crumbles
• 1 cup cooked rice
• 1 lb can crushed tomatoes 425 grams
• 1 tsp salt
• 1 tsp garlic powder
• 4 large bell peppers with innards scooped out
• 1/4 cup vegan parmesan cheese optional

Instructions

• Preheat the oven to 180C/350F. Line a small baking dish and set aside.
• In a non-stick pan, add some olive oil and place it over medium heat. Add the onions and fry for 1-2 minutes. Add the vegan ground beef crumbles and cook until no longer pink. Add the tomatoes, cooked rice, and spices, and stir fry for 4-5 minutes.
• Remove the pan from the heat and distribute the mixture amongst the four bell peppers.
• Place the filled bell peppers into the baking dish and sprinkle with parmesan cheese. Bake the bell peppers for 10-15 minutes, or until tender.

Notes

TO STORE: Leftover stuffed peppers can be stored in the refrigerator, covered, for up to 1 week.

TO FREEZE: Place stuffed peppers in a large container and store them in the freezer for up to 2 months. 

TO REHEAT: Reheat in a preheated oven for 10 minutes. 

Nutrition

Serving: 1serving | Calories: 195kcal | Carbohydrates: 25g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Sodium: 590mg | Potassium: 424mg | Fiber: 4g | Sugar: 9g | Vitamin A: 5136IU | Vitamin C: 212mg | Calcium: 25mg | Iron: 1mg

The post Vegan Stuffed Bell Peppers appeared first on Crazy Vegan Kitchen.

This smooth and creamy miso pasta recipe is super easy and nutritious. Ready in less than 10 minutes, this dish takes the classic umami flavor of miso and bolsters it with leafy green spinach creating a rich and healthy pasta sauce.

If you’ve already tackled my sun-dried tomato pasta and rainbow pasta, you’re ready to give this miso pasta a shot!

What is miso?

Miso is a traditional Japanese flavoring that is made by fermenting soybeans with koji and salt to form a thick paste. It offers a nut-buttery texture varying from smooth to chunky and tastes tangy, salty, and savory. 

Why you’ll love miso pasta

• Uses simple ingredients. Prepared using pantry staples like miso paste, pasta, and spinach.
• Savory taste. Miso is famous for having an umami flavor, and this pasta will tick all those tastebud boxes.
• Healthy. Did you know miso is full of health benefits? It’s great for immunity and packed with fiber too.
• Meal prep. This is a fantastic dish for meal prepping. Make in advance and taste the flavors develop over the next few days!

What I love most about this recipe is how versatile it is. It’s great on its own, or serve it with some protein for a well-balanced meal!

Ingredients needed

As mentioned earlier, this recipe calls for simple, everyday ingredients that you’ll likely have on hand. Here is what you’ll need: 

• White miso paste. The star ingredient, perfect for flavoring this fusion Japanese pasta.
• Baby spinach. Packed with nutrients, the spinach helps to bolster the sauce’s taste and texture.
• Cilantro. For a spike of freshness.
• Sesame & vegetable oil. For moisture and richness.
• Vegetable broth. Adds body to the sauce.
• Minced garlic. Complements the savory taste of the sauce.
• Rice vinegar. A mild, slightly sweet vinegar to build a more complex sauce.
• Sugar & salt. To taste.
• Dry pasta of choice or ramen noodles. Choose your favorite pasta to use for this dish.
• Sesame seeds. To garnish.

How to make miso pasta

This simple pasta recipe follows a quick 4-step process. Ready to whip some up?

Step 1: Boil pasta

Set a pot of water to boil and salt the water for the pasta to absorb flavor. Once boiling, add pasta of choice and boil as per the pasta’s cooking instructions. Reserve a 1/3 cup of the pasta’s boiling water when draining.

Step 2: Prepare the miso sauce

In a blender or NutriBullet, combine the baby spinach, miso paste, cilantro, sesame oil, vegetable oil, broth, garlic, rice vinegar and sugar. Blend till smooth, and then taste and adjust levels of salt if necessary. Set aside.

Step 3: Combine the pasta and sauce.

Combine sauce with cooked pasta, adding a few tablespoons of the reserved cooking liquid at a time if necessary, to loosen the sauce up.

Step 4: Garnish & serve!

Serve pasta on plates and sprinkle with toasted Sesame Seeds before enjoying!

Flavor variations

The beauty of this pasta recipe is just how easy it is to customize. Here are some suggestions:

• Miso paste variation. Use dark red miso instead of a lighter-colored one if you want a stronger, more pronounced taste.
• Add mushrooms. A blend of your favorite mushrooms sauteed in garlic adds an earthy and aromatic touch to the pasta.
• Use onions. You can add onions to pack in even more savory flavor.

Storage instructions 

To store. Using an air-tight food container, any leftovers can be refrigerated for up to 3 days.

To freeze. It can be frozen using freezer-safe bags or air-tight containers for up to 3 months.

To reheat.  Lightly splash with water before reheating in a saucepan or microwave.

More pasta recipes to try

• Roasted red pepper pasta
• Mac and cheese
• Mushroom pasta
• Vegan pasta salad

Frequently asked questions

Print

Miso Pasta

Learn to prepare smooth and creamy miso pasta in a few simple steps. Ready in less than 10 minutes, this creamy goodness can be made in the comfort of your kitchen! 

Course Main Course

Cuisine American

Prep Time 1 minute minute

Cook Time 10 minutes minutes

Total Time 11 minutes minutes

Servings 4 servings

Calories 272kcal

Author Crazy Vegan Kitchen

Ingredients

• 4 1/2 cups baby spinach
• 2 teaspoons white miso
• 1 1/2 cups cilantro
• 1 tablespoon sesame oil
• 1/4 cup vegetable oil
• 1/4 cup vegetable broth
• 1 teaspoon garlic minced
• 1 teaspoon rice vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon salt to taste
• 8 ounces pasta 250g dry pasta or ramen noodles
• 1 tablespoon sesame seeds toasted, for garnishing

Instructions

• In a large pot, bring water to a boil, add a liberal amount of salt and cook pasta according to directions.
• Meanwhile, combine the baby spinach, miso, cilantro, sesame oil, vegetable oil, broth, garlic, rice vinegar and sugar in a blender. Blend till smooth and then taste and adjust levels of salt if necessary. Set aside.
• When pasta is cooked, drain and reserve 1/3 cup of the cooking water.
• Combine sauce with cooked pasta, adding a few tablespoons of the reserved cooking liquid at a time if necessary, to loosen the sauce up.
• Serve pasta on plates and sprinkle with toasted Sesame Seeds before enjoying!

Notes

TO STORE: Using an air-tight food container, any leftovers can be refrigerated for up to 3 days.

TO FREEZE: It can be frozen using freezer-safe bags or air-tight containers for up to 3 months.

TO REHEAT: Lightly splash with water before reheating in a saucepan or microwave.

Nutrition

Serving: 1serving | Calories: 272kcal | Carbohydrates: 46g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 349mg | Potassium: 365mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3604IU | Vitamin C: 11mg | Calcium: 72mg | Iron: 2mg

The post Miso Pasta appeared first on Crazy Vegan Kitchen.