Posts in category: Vegan

30-Minute Chili

Every household I know has some version of chili in its recipe box. For my part, sometimes I make chili an all-day affair—cooking the beans from scratch, toasting the spices, and letting the chili simmer nice and slow for hours. And then there are days I just need to get dinner on the table. This easy vegan chili recipe is for those occasions, when delicious and fast are both the order of the day. Serve this 30-minute wonder with rice or pasta for an extra-hearty dinner.

There are loads of great-tasting plant-based chili recipes, but most rely on long simmering times. Not this one. Using tomatoes and beans from a can makes for a quick and hearty chili à la busy weeknights.

INGREDIENTS 

• 2 yellow onions, chopped (1½ cups)
• 1 large green bell pepper, chopped (1½ cups)
• 3 tablespoons mild chili powder
• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 4 cloves garlic, minced
• 2 15-oz. cans pinto beans, rinsed and drained
• 1 28-oz. can diced tomatoes, undrained
• 2 cups low-sodium vegetable broth
• Sea salt, to taste
• Freshly ground black pepper, to taste
• Cooked brown rice or whole grain noodles (optional)

INSTRUCTIONS

1. In a Dutch oven cook onions and bell peppers over medium 5 minutes or until softened, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
2. Stir in chili powder, oregano, cumin, and garlic; cook 1 minute. Add beans, tomatoes, and broth. Bring just to boiling over medium-high; reduce heat. Simmer, partially covered, 20 minutes or until tomatoes start to break down and mixture is slightly thick.
3. Season with salt and black pepper. If desired, serve chili over rice.

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Caldo Verde

Caldo Verde is a Portuguese soup extravaganza of puréed potatoes with simmered kale, spiked with garlic and made hearty with red beans. In Portugal, caldo verde is typically consumed during Portuguese celebrations, such as weddings, birthdays, and popular celebrations—but I find this to be a hearty soup recipe that can be made and enjoyed year round. Pureed potato with kale and red beans form the heart of this popular Portuguese soup.

Pro tip: Cube the potato before cooking for even speedier results.

INGREDIENTS 

• 4 cups water
• ½ yellow onion, chopped
• 4 medium potatoes, preferably Yukon Gold
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• 2 cloves garlic
• ¼ teaspoon crushed red pepper (optional)
• 1 bunch kale, sliced
• 1 cup cooked, rinsed red beans

INSTRUCTIONS

1. Bring the water to a simmer.
2. Add the onion, potatoes, salt, pepper, garlic, and crushed red pepper, if desired. Simmer for 10 minutes, until the potatoes are soft.
3. Blend the ingredients with an immersion blender (or in a standard blender and then return to the pot).
4. Return the soup to a simmer. Add the kale to the simmering soup, cooking it for about 5 minutes.
5. Remove from the heat, then immediately stir in the red beans.

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Vegan Pancit With Vegetables

In this Filipino-style dish, rice noodles are combined with veggies such as mushrooms, cabbage, and carrot (or whatever you have on hand) and topped with a savory broth-based sauce. Pancit is a Filipino-style dish using rice noodles. In this version, we used Mai fun noodles, which are thinner than regular rice noodles. Feel free to get creative with the toppings, swapping in any veggies you have on hand.

INGREDIENTS 

• 3 cups coarsely chopped fresh cremini mushrooms
• 1 onion, chopped (1 cup)
• 3 cloves garlic, minced
• 5 cups shredded red cabbage
• 1½ cups matchstick-cut carrots
• ½ of an 8-oz. package dry Mai fun brown rice noodles
• ½ cup low-sodium vegetable broth
• ¼ cup reduced-sodium soy sauce or tamari
• 1 tablespoon date sugar
• ½ teaspoon black pepper
• ½ teaspoon crushed red pepper (optional)
• ¼ cup chopped fresh cilantro
• 4 lime wedges

INSTRUCTIONS

1. In an extra-large skillet cook mushrooms, onion, and garlic over medium 4 minutes, stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking. Add cabbage; cook 5 minutes, stirring occasionally. Add carrots; cook 5 minutes or until cabbage and carrots are tender, stirring and adding water as needed.
2. Meanwhile, cook noodles in boiling water 2 minutes; drain. In a small bowl combine broth, soy sauce, sugar, black pepper, and, if desired, crushed red pepper. Add sauce to vegetables, tossing to mix well. Gently toss noodles with vegetable mixture. (If necessary for easier tossing, snip the drained noodles a few times to shorten them.) Sprinkle with cilantro and serve with lime wedges.

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Minestrone in Minutes

This hearty soup, featuring pantry stapes such as white beans, veggies, canned tomatoes, and dried herbs, is deliciously convenient.

Ridiculously easy? Check. Incredibly flavorful and satisfying? Double check! This is a delicious, make-it-your-own Italian vegetable soup. Add any vegetables or beans you want to use up, or a small amount of cooked rice or pasta—just place it in the bottom of your bowl and ladle the hot soup on top. To save time, you can even use frozen mixed vegetables to replace the carrots, celery, and zucchini. This soup reheats well, so enjoy it throughout the week.

INGREDIENTS 

• 1 large onion, chopped
• 2 medium carrots, chopped
• 1 stalk celery, chopped
• 2 large cloves garlic, minced
• 1 (14.5-ounce) can diced tomatoes, undrained
• 1 (15.5-ounce) can cannellini beans (or other white beans), drained and rinsed
• 1 medium zucchini, diced
• 4 cups vegetable broth
• 1 teaspoon dried basil
• ½ teaspoon dried oregano
• salt and ground black pepper

INSTRUCTIONS

1. Heat a large saucepan over medium heat. Place the onion, carrots, celery, and garlic into the pan and cook, stirring occasionally, until softened, about 7 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan.
2. Stir in the tomatoes and their juices, beans, zucchini, and broth. Add the basil, oregano, and salt and pepper to taste. Bring to a boil, then reduce the heat to low, cover, and simmer until the vegetables are tender, about 20 minutes.
3. Taste and adjust the seasonings, adding more salt and pepper if needed. Serve hot.

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Grilled Mushroom Burgers With Tarragon Crema

Grilled portobello mushrooms are a great, quick option for a veggie burger as there’s no need to muck about making patties. Add a creamy cashew-tarragon sauce, spinach, and tomatoes, and your diners won’t know what hit them.

Summer herbs are a treasure trove of flavor, and the bright floral notes of tarragon shine through in this crowd-pleasing burger recipe. Smoky grilled portobellos are layered with fresh spinach, tomato, and a creamy cashew-based tarragon sauce for a meal that will please kids and adults alike. Pair these savory burgers with a handful of Baked French Fries to satisfy all your fast food cravings without the unhealthy ingredients. To make this recipe gluten-free, serve them on certified gluten-free buns.

Tip: To give the mushroom patties a smoky tarragon flavor, dip sprigs of tarragon in water and toss them onto the coals while grilling.

INGREDIENTS 

• ⅓ cup raw cashews, soaked in very hot water for 15 minutes
• 1 tablespoon tahini
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 small clove garlic, minced
• ¼ to ⅓ cup unsweetened, unflavored plant-based milk
• ¼ cup fresh tarragon, chopped
• Freshly ground black pepper, to taste
• 4 portobello mushrooms, stems removed
• 1 tablespoon balsamic vinegar
• 4 whole grain hamburger buns, split and toasted
• 1 cup fresh spinach
• 4 slices tomato

INSTRUCTIONS

1. For sauce, in a blender or small food processor combine soaked, drained cashews with the next four ingredients (through garlic). Cover and blend until smooth, gradually adding plant-based milk until sauce is creamy and spreading consistency. Stir in tarragon. Season with pepper.
2. Brush mushrooms with vinegar. Grill mushrooms over medium 15 to 20 minutes or until tender, turning once.
3. Fill buns with spinach, mushrooms, and tomato slices. Spoon sauce over top. Serve immediately.

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Root-to-Leaf Radish Pasta

This five-ingredient pasta dish calls for two large bunches of radishes and uses both the leaves and roots. Not only does it taste amazing but using the whole plant is wonderfully satisfying. As one reviewer says, “Doesn’t get easier than this when it comes to healthy cooking.”

Reserved pasta water helps create a creamy sauce for this 30-minute pasta recipe, which is based on pasta con cime de rapa, an Italian dish made with spring turnips and their tops. Radishes and their greens tops have a similar mild flavor. No tops on your radishes? No problem. Simply swap in 4 cups baby kale for the radish greens.

INGREDIENTS 

• 2 large bunches radishes with green tops (30 to 40 radishes)
• 12 oz. dry whole wheat orecchiette (3 cups)
• ¼ cup nutritional yeast, plus more for sprinkling
• 3 cloves garlic, minced
• ½ to 1 teaspoon crushed red pepper

INSTRUCTIONS

1. Trim greens from radishes, remove any tough stems, and wash 2 to 3 times in cold water to remove any grit. Drain well. (You should have about 4 cups.) Halve or quarter radishes.
2. In a large pot cook orecchiette and radishes according to package directions for pasta, adding radish greens the last 5 minutes of cooking. Reserve 3 cups cooking water. Drain pasta and radishes.
3. Add nutritional yeast, garlic, and red pepper to the still-hot pot. Add 2 cups of the reserved cooking water. Return pasta and radishes to pot; toss to coat. Add additional reserved cooking water if desired for saucier pasta. Sprinkle with additional nutritional yeast.

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