Vegan Bowls

This Tuscan white bean and kale soup is a hearty variation of the very famous ribollita, a classic Italian recipe usually made with stale bread. My vegan-friendly version has the bread on the side, ready to be dunked in the delicious broth!

Prep Time10 minutes

Cook Time35 minutes

Total Time45 minutes

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium leek, diced (white and light green part only)
• 1 medium carrot, diced
• 2 celery ribs, diced
• 4 garlic cloves, finely chopped
• ½ teaspoon red chilli flakes
• 250 g (½ lb) cherry tomatoes, halved
• ½ tablespoon fresh thyme, finely chopped
• ½ tablespoon fresh rosemary, finely chopped
• 2 x 400 g (14 oz) cans cannellini beans, drained and rinsed
• 1.5 litres (6 cups) vegetable stock
• 1 bunch cavolo nero (Tuscan kale), stems removed, shredded
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large heavy bottom pot and saute the leek, carrot and celery for 8-10 minutes over medium heat until they soften.
2. Stir in the garlic and red chilli flakes and continue to cook for another minute until fragrant. Add the cherry tomatoes and cook for 3-5, stirring occasionally, until they start to break down.
3. Next, stir in the fresh thyme and rosemary, then add the beans and veggie stock. Stir to combine and bring the soup to a boil.
4. Lower the heat and simmer for 15 minutes with a lid on, then stir in the cavolo nero. Put the lid back on and continue to simmer for another 5 minutes until the kale wilts.
5. Stir in the fresh parsley, season to taste, and serve with crusty bread.

Nutrition Information:

Yield:

 4 

Serving Size:

 1
Amount Per Serving: Calories: 271Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 1115mgCarbohydrates: 23gFiber: 9gSugar: 5gProtein: 13g

Nutritional information is an estimate provided by an online nutrition calculator.

Prep Time10 mins

Cook Time12 mins

Total Time22 mins

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegan

Keyword: vegan baked donuts, vegan blueberry donuts, vegan donuts recipe

Servings: 6 donuts

Calories: 352kcal

Ingredients

• 1 1/4 cup All-Purpose Flour Learn how to measure flour
• 1/3 cup Maple Syrup
• 1/4 cup Melted Coconut Oil
• 1/2 cup Almond Milk
• 1 teaspoon Vanilla Extract
• 1/2 teaspoon Apple Cider Vinegar
• 1 teaspoon Baking Powder
• 1/2 cup Blueberries

Glazing

• 1 1/2 cup Icing Sugar
• 2-3 tablespoons Almond Milk
• 1/2 teaspoon Spirulina Powder for blue color, optional

Instructions

• Preheat oven to 350°F (180°C). Grease a 6-hole donut pan with coconut oil. Set aside.
• In a large mixing bowl, add all the dry ingredients: flour, baking powder. Stir and set aside.
• In another large mixing bowl, whisk maple syrup, melted coconut oil, vanilla extract, almond milk, and apple cider vinegar.
• Stir the dry ingredients into the liquid ingredients until the batter is well combined.
• Fold in blueberries and fill the donut mold with the batter up to 3/4 of their level.
• Bake for 12-14 minutes or until the donuts are golden brown and a pick inserted in the center comes out clean.
• Set aside on a cooling rack before glazing.

Glaze

• When the donuts have reached room temperature, prepare the glazing.
• In a small mixing bowl, combine icing sugar and almond milk and add a pinch of blue spirulina if you want to add a blue color to your donuts.
• Dip the top of the donuts into the glazing and hold it for a few seconds above the bowl to let the excess glazing drip out.
• Place donuts back onto the cooling rack and repeat until all donuts are glazed.
• Finally, pop the donuts in the fridge for 30 minutes to harden the glazing.

Nutrition

Serving: 1donut (with glaze) | Calories: 352kcal | Carbohydrates: 64g | Protein: 3g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 110mg | Potassium: 83mg | Fiber: 1g | Sugar: 41g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 95mg | Iron: 1mg | Magnesium: 11mg | Phosphorus: 45mg | Zinc: 1mg

Creamy, easy, and flavorful vegan chicken salad is made with healthy, whole-food ingredients. It’s endlessly versatile and perfect for meal prep, snacks, and quick lunches. Gluten-free and oil-free.

Prep Time 15 minutes

Cook Time 10 minutes

Chill time 1 hour

Total Time 25 minutes

Servings6 servings

Calories176kcal

AuthorLori Rasmussen, My Quiet Kitchen

Ingredients 

• ▢1 (20 oz.) can green/young jackfruit in brine
• ▢1 ½ Tablespoons nutritional yeast
• ▢1 ¼ teaspoons poultry seasoning
• ▢3 ribs celery, chopped (about ¾ cup)
• ▢1 small red onion, diced (about ⅔ cup)
• ▢1 (15 oz.) can chickpeas, rinsed and drained
• ▢1 batch Oil-Free Vegan Aquafaba Mayo Or ½ to ⅔ cup vegan mayo of choice.
• ▢⅛ to ¼ teaspoon dried dill, to taste
• ▢1 to 2 Tablespoons fresh lemon juice
• ▢salt, to taste

Instructions

• Drain the jackfruit and rinse under running water. Place on a clean, lint-free towel. Gather up the ends of the towel, hold it over the sink, and squeeze the jackfruit VERY well to remove as much liquid as possible.
• Preheat a medium/large saute over medium heat. Saute the jackfruit for about 5 minutes, stirring occasionally. Add the nutritional yeast, poultry seasoning, and a generous pinch of salt to the pan and stir. Cook for another 1 to 2 minutes or until fragrant. Transfer jackfruit to a plate to cool.
• In the bowl of a food processor combine the cooled jackfruit, chickpeas, ½ cup mayo, ⅛ teaspoon dill, and 1 tablespoon lemon juice. Pulse 6 or 7 times. Scrape down the sides of the bowl, and add more mayonnaise, if desired (I usually use the entire batch of Aquafaba Mayo to make it extra creamy). Pulse to combine. Taste again and add more dill, lemon, and/or salt.
• Add the red onion and celery to the food processor, and pulse to incorporate. Transfer the vegan chicken salad to a lidded storage container, and refrigerate until ready to serve.

Notes

*Sautéing the jackfruit is an important step as it evaporates any remaining brine and enhances the flavor of the seasonings.

Variations

• Nuts – add chopped pecans or walnuts for extra richness and texture.
• Fruit – if you enjoy a little sweetness in your chicken salad add halved grapes, dried cranberries, currants, or raisins, or chopped pineapple.
• Spicy – add smoked paprika, cayenne, and or diced jalapeño peppers (fresh or pickled) for a bit of kick! Also try it with curry powder, harissa, or cumin.

Substitutions

Make this recipe nut-free by using an oil- or tofu-based mayonnaise.

Bump up the protein by using soy curls or store-bought vegan chicken strips instead of chickpeas. See tips in the post above.

Storage

Store leftover vegan chicken salad in the refrigerator in an airtight container for up to 4 days. It holds up very well for meal prep and tastes even better after the first day.

This easy vegan chocolate pie is rich, dense, fudgy, and made without tofu or coconut milk. It’s a chocolate-lover’s dream and simple to prepare. Blend the filling, pour into a prepared crust, and chill – that’s it! The pie holds up beautifully at room temperature (for at least several hours) – great for potlucks and parties. Pair it with our popular gluten-free vegan pie crust for a gluten-free vegan dessert everyone will love!

Prep Time 15 minutes

Chill time 2 hours

Total Time 2 hours 15 minutes

Servings10 servings

Calories420kcal

AuthorLori Rasmussen, My Quiet Kitchen

Ingredients 

• ▢1 baked vegan pie crust I used a chocolate version of my GF/V pie crust; details above.
• ▢12 ounces dairy-free chocolate (check for allergens as needed) use 72% cacao for a dark chocolate pie or 60-65% (semi-sweet) for a sweeter pie
• ▢1 ¼ cups canned pure sweet potato or sweet potato you cook yourself
• ▢½ cup smooth raw almond butter, unsalted or sunflower seed butter for nut-free
• ▢3 to 4 tablespoons non-dairy milk
• ▢1 teaspoon vanilla extract
• ▢rounded ¼ teaspoon sea salt
• ▢3 tablespoons organic cane sugar, optional won’t need if using semi-sweet chocolate

Instructions

• First, melt the chocolate. Place in a microwave-safe bowl and heat in short increments, stirring in between each heating once it starts to melt. Alternatively, melt the chocolate with a double-boiler set up on the stovetop.
• In a blender combine the sweet potato, almond butter, 3 Tbsp milk, vanilla, and salt. Blend to combine. Add the melted chocolate and blend again. The mixture will be very thick, so you may need to stop a few times to stir.
• If needed add another splash of milk to help with blending. Taste the pie filling and add sugar if desired. Keep in mind that once the pie is cold it will taste less sweet. Spoon into the crust and smooth the top.
• Refrigerate the pie uncovered until set, about 2 hours. Once the pie is firm, cover with plastic wrap and keep refrigerated until ready to serve. It’s fine and stays firm at room temperature for at least several hours, if needed.

Notes

Selecting a Chocolate

The type of chocolate you use will impact the sweetness of the pie. Just be sure to check the ingredient list for dairy. It’s usually pretty easy to find at least one dairy-free semi-sweet chocolate option at most grocery stores and multiple options for dark chocolate.

• With semi-sweet, around 60% cacao solids, the pie filling might be sweet enough without any additional sugar. Taste and decide.
• If using dark chocolate, around 70%, you may add sweetener to the blender.
• I used a 72% bar and included the optional sugar.

Storing the Pie

If making the pie in advance for a party, prep it the day before or early the day of so the filling has at least 2 to 3 hours to chill and set. Leftovers keep in the refrigerator for up to a week or in the freezer for up to one month. As always, make sure the pie is well protected from air to avoid freezer burn.

This simplified Thai green curry tofu is inspired by more authentic recipes and made with ingredients you can find at your regular grocery store. Tofu green curry comes together in 1 pan in 30 minutes,. With your favorite veggies, rich coconut milk, and spicy green curry paste, it’s flavor-packed and sure to become an instant favorite! Gluten-free, oil-free option.

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings4 servings

Calories378kcal

Ingredients 

• ▢4 to 6 tablespoons green curry paste See Notes; I use 1 whole (4 oz) can Maesri.
• ▢1 tablespoon oil, optional
• ▢1 medium yellow onion, chopped
• ▢6 ounces mushrooms, sliced such as shiitake (remove woody stems), baby bella, or white button
• ▢4 large cloves garlic, minced
• ▢1 small thumb-size piece ginger root, peeled and zested
• ▢1 2-inch piece lemongrass, optional, outer layer removed, zested or about 1 teaspoon lemongrass paste
• ▢14 to 16 ounces super-firm tofu, patted dry and cubed or extra-firm tofu, pressed
• ▢1 large red bell pepper, thinly sliced
• ▢1 large broccoli crown, cut into small florets, or cauliflower about 6 ounces
• ▢2 handfuls fresh snow peas about 3 ounces
• ▢1 (14 oz) can full-fat coconut milk
• ▢1 (14 oz) can lite coconut milk
• ▢scant 1 tablespoon arrowroot starch or corn starch
• ▢1 teaspoon fine sea salt
• ▢lime zest and juice

For serving:

• ▢cooked rice, lime, and cilantro

Instructions

• Once you begin cooking things move quickly. So it helps to have everything prepped and ready to go. Preheat a large, high-sided skillet or saute pan over medium-low heat.
• Add the oil, if using, and green curry paste. Stirring frequently, cook for about 1 minute.
• Increase heat to medium and add the onion and mushrooms. Cook until softened, about 3 minutes.
• Add the garlic, ginger, lemongrass, if using, and cubed tofu. Cook for about 4 minutes, stirring occasionally. Add the red pepper, broccoli, and snow peas and cook for 2 minutes. Add the zest of half of a lime to the pan.
• Add the can of full-fat coconut milk to the pan. Next, add about half of the can of lite coconut milk. Dissolve the starch in the can with the remaining lite coconut milk. Add this to the pan, and bring to a low boil. Reduce to a simmer, and cook for about 4 minutes or until the sauce has thickened and the vegetables are crisp-tender.
• Serve with rice, fresh cilantro and lime.

Notes

Amount of curry paste

Green curry is meant to be a spicy dish, but you can always reduce the heat by using less curry paste, and choosing the Thai Kitchen brand over the more traditional Maesri paste. Serving with plenty of rice doesn’t hurt either! 

For our tastes, using the entire 4 oz. can of Maesri is the perfect amount of curry paste for the volume of this recipe; it’s flavorful but not overly spicy or salty. However, salt and spice are very subjective! You may want to start with less if you prefer milder flavors.

Storage

Store leftovers in an airtight container for up to 5 days. May also be frozen.

This wholesome vegan mushroom stew features fresh and dried mushrooms, potatoes, carrots, onion, garlic, and rosemary. It’s surprisingly light, luxuriously creamy, and 100% irresistible! This stew is gluten-free and oil-free and ready in under an hour.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings4 servings

Calories187kcal

Ingredients 

• ▢½ ounce dried mushrooms I used shiitakes
• ▢2 teaspoons chopped fresh rosemary or 1 teaspoon dried
• ▢1 cup boiling water
• ▢5 cloves garlic, divided mince 3 cloves and leave 2 whole
• ▢⅓ cup raw cashews sub raw sunflower seeds if needed
• ▢1 large yellow onion, chopped
• ▢1 ½ pounds mixed fresh mushrooms, cut into thick/chunky slices remove any woody stems
• ▢2 medium carrots, peeled and cut into coins or half moons
• ▢1 ½ pounds yellow potatoes, cut into large, equal-sized pieces
• ▢3 to 4 cups vegetable broth
• ▢1 teaspoon fine sea salt
• ▢½ teaspoon freshly cracked black pepper
• ▢2 teaspoons balsamic vinegar
• ▢2 teaspoons mellow white miso, optional

Instructions

• Place the dried mushrooms and rosemary in a bowl, and cover with 1 cup of boiling water. Set aside to steep.
• Preheat a large soup pot over medium heat. Cook the onion and the fresh mushrooms for about 8 minutes, stirring occasionally. Add a generous pinch of salt once you hear the mushrooms sizzling (releasing moisture). Add the carrots and minced garlic, and cook for another 2 to 3 minutes. The mixture should still be fairly moist from the mushrooms, not dry.
• Pour the steeped mushroom-rosemary mixture (including the water) into a high-speed blender (see Notes). Add the cashews and 2 whole cloves of garlic. Blend until completely smooth.
• To the soup pot add the potatoes, 1 teaspoon salt, black pepper, contents of the blender, and 3 cups broth. If needed, pour some broth into the blender to help remove all of the mushroom-cashew mixture.
• Make sure the potatoes are submerged, and bring to a boil. Cover, reduce heat to low, and simmer until the potatoes are barely fork tender, about 10 minutes (possibly less, depending on their size). Stir in the balsamic vinegar, and increase heat to return to a simmer. Cook uncovered for another 5 minutes or until the stew has thickened and reduced slightly.
• Turn off the heat and taste for seasoning. If including miso, scoop about ⅓ cup of the liquid part of the stew into a bowl, whisk in the miso until dissolved, and add to the pot. Serve hot with crusty bread and a side salad.

Notes

Soaking Cashews

If not using a high-speed blender, soak the cashews overnight to help soften them for blending. Or soak them in hot water for 2 to 3 hours. Drain before adding to the blender.

Storage

Store mushroom stew in an airtight container in the refrigerator for up to 5 days.

To freeze, allow to cool completely, transfer to a freezer-safe container, and freeze for up to 2 months.

Cook Time

• Preparation:10 min
• Cooking:30 min
• Ready in:50 min

• For:8 servings

• Categories:Gluten-Free, Vegan
• Course:Soup
• Cuisine:American
• Season:Winter

Ingredients

• 1 tbsp olive oil, (or 1/4 cup water for sauteing)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 2 stalks celery, chopped
• 2 green onions, chopped, white & green parts
• 2 carrots, cut in circles
• 2 sprigs fresh thyme, or 1 teaspoon dried
• 1 tsp parsley flakes
• 1 tsp dried basil
• 1 lb green cabbage, roughly chopped
• 2 quarts water, optionally with 2 bouillon cubes, or use vegetable broth
• 1/2 tsp paprika
• 1/4 tsp Cayenne pepper, (optional)
• 1 tbsp nutritional yeast flakes
• 1 tsp sea salt, omit if using vegetable bouillon cubes
• 1 bay leaf

Instructions

1. Heat oil in a large pot on medium high heat. Add onion and cook until soft, about 4 minutes.
2. Add garlic, celery, and green onions, and cook for 2 minutes while stirring constantly. Stir in carrots, thyme, parsley, basil, and cabbage.
3. While cooking for another 2 minutes, add water or broth, bay leaf, yeast flakes, paprika, cayenne pepper, and bouillon cubes or salt.
4. Cover pot and bring to a boil. Reduce heat to low, then simmer for 20-30 minutes. Enjoy!

Notes

1. I added the bay leaf to prevent gas. You may also add a herb called epazote, or a piece of kombu seaweed.
2. I don’t recommend that you only consume cabbage soup, but you can include it as a part of your low fat high fiber diet.
3. To add extra flavor and texture, add fresh or canned chopped tomatoes. I like to add fire roasted tomatoes for extra smokiness.
4. Make your own Vegetable Broth to use in this.
5. I have added gluten-free dumplings from my Vegan Chicken and Dumplings, which adds more heartiness and comfort.
   

Nutrition

 (Per portion)

• Energy:90 kcal / 376 kJ
• Fat:4 g
• Protein:2 g
• Carbs:14 g

Satisfying vegan mushroom-barley burgers made with onion, garlic, walnuts and pinto beans. Delicious pan-seared or baked. Can be reheated on a grill for char-grilled flavor.

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings8 burgers

Calories130kcal

AuthorLori Rasmussen, My Quiet Kitchen

Ingredients 

• ▢1 small onion, chopped
• ▢16 ounces cremini (baby bella) mushrooms or a mix of portobello, shiitake, cremini, sliced
• ▢3 cloves garlic, minced
• ▢1 tsp dried thyme
• ▢1 tsp smoked paprika
• ▢1/2 cup walnut halves
• ▢1 1/4 cups cooked barley
• ▢1 cup cooked pinto beans, drained well
• ▢1 Tbsp nutritional yeast
• ▢2 Tbsp vegan worcestershire
• ▢1/2 cup panko breadcrumbs
• ▢1 tsp sea salt
• ▢black pepper

Instructions

• Preheat a saute pan over medium-low heat. Stirring occasionally, cook the onion and mushrooms until the liquid has been released from the mushrooms, about 15 minutes. Add the garlic, thyme, and smoked paprika to the pan, and cook 2 to 3 minutes more. The mixture should be dry.
• Preheat oven to 400 degrees F, and line a baking sheet with parchment.
• In the bowl of a food processor pulse the walnuts until coarsely crumbled. Add the sauteed mushroom mixture, barley, beans, nutritional yeast, worcestershire, panko, salt and pepper, and process until incorporated. It’s okay to still have small visible pieces of beans and mushrooms.
• Form into patties. Using a scant ½ cup of mixture per patty will yield 8 burgers. If desired, brush patties with vegan worcestershire and sprinkle with black pepper.
• Place patties on baking sheet and bake 30 to 35 minutes, flipping after 15 minutes.
• Option: pan-seared burgers – preheat a cast-iron skillet over medium heat. Add 2 Tbsp of high-heat cooking oil. Place 2 to 3 burgers in the pan, leaving plenty of room for flipping. Cook 4 to 5 minutes per side or until nicely charred. Transfer to a paper towel-lined plate.

Notes

Store leftover mushroom-barley burgers in an airtight container in the refrigerator for up to 5 days. Reheat thoroughly.

Cooked burgers can be frozen up to 1 month. Thaw in the refrigerator before reheating.

PREP TIME10 MINUTES

TOTAL TIME10 MINUTES

SERVES4

A healthy middle-eastern inspired salad with black beans and chickpeas! Tasty, delicious and super easy to make!

Ingredients

• FOR THE DRESSING:
• 2 cloves garlic, minced
• 1/4 cup fresh lemon juice
• 3 tablespoons olive oil
• 1 teaspoon sugar or maple syrup
• Salt and pepper, to taste
• FOR THE SALAD:
• 1 – 15 oz can garbanzo beans (chickpeas), rinsed and drained
• 1 – 15 oz can black beans, rinsed and drained
• 1/2 cup diced red onion
• 1 pint grape tomatoes (or mini heirloom!), halved
• 1/4 cup chopped basil
• 1/4 cup chopped mint
• 1/4 cup chopped parsley

Instructions

1. In a medium bowl, whisk together all dressing ingredients: garlic, lemon juice, olive oil and sugar. Taste, add salt and pepper, and adjust seasonings as necessary.
2. In a separate large bowl, toss chickpeas, black beans, red onion, tomatoes, basil, parsley and mint together. Pour dressing over and gently toss to combine. Refrigerate 30 minutes before serving to allow flavors to soak in. Sprinkle avocado on top if desired.

Recipe Notes

Nutrition does not include avocado or feta.

This recipe was inspired by Trader Joe’s Balela Salad

Nutrition

Servings: 4 servings

Serving size: 1 serving

Calories: 245kcal

Fat: 5.4g

Carbohydrates: 35.8g

Fiber: 12.4g

Sugar: 4.2g

Protein: 14g

These Vegan banana muffins in air fryer are extremely easy, moist, fluffy and taste excellent.

PREP TIME10 mins

COOK TIME10 mins

COURSECake

CUISINEAmerican, world

SERVINGS15 Muffins

EQUIPMENT

• Air Fryer

INGREDIENTS 

1 cup = 200 ml

• 4 Bananas (big sized ripe to overripe – 410 gram after peeling)
• 1.5 cup whole wheat flour (214 gram)
• 1/2 cup sugar of your choice (we used bura sugar)
• 2/3 cup oil (150 ml + little more for greasing muffin moulds)
• 1 tsp baking powder
• 1/2 tsp Baking soda
• Pinch of salt
• 1 tsp vanilla essence

INSTRUCTIONS 

• Take a big bowl and add bananas in it.
• Mash them using a fork or masher.
• Add sugar and oil.
• Whisk them good so that everything incorporates so well.
• Put a sieve over the bowl.
• Add flour, salt, baking soda and baking powder.
• Sift them into the bowl.
• Add Vanilla essence.
• Mix everything well but do not over do.
• Grease muffin moulds with oil.
• Pour the batter in each mould till 3/4th.
• Preheat air fryer @180°C/356°F for 5 minutes.
• Arrange the moulds in air fryer basket.
• Air fry @180°C/356°F for 10 minutes.
• Bring the moulds out and let them cool completely.
• Air Fried banana muffins are ready.
• Demould and enjoy.

NOTES

1. Ours are aluminium moulds. However you can use both paper and silicon cups in air fryer.
2. Add walnuts for extra crunch.