Summer can be rough on vegans (and vegetarians), who can get stuck eating only salads, and popsicles at cookouts. Not even the baked beans are safe (they’re usually made with bacon, pork, or other animal-based additives). So what’s a rabbit-food-lover to do?
Thankfully, there are in fact plenty of options. Vegans can happily crowd around the grill and wait for delicious plant-based burgers, pulled “pork” sandwiches, and veggie dogs made out of actual vegetables instead of processed soybeans.
Are you craving a more traditional “veggie” dog? Finding a decent veggie hot dog is no easy task, so why not save some time—and your taste buds.
No worries, you can grill up the next-best-thing with portobellos. The mushrooms, sliced in strips, grill more evenly and faster than a plain portobello burger, and with all the fixings, you’ve got yourself a classic dog in minutes.
Try out this simply vegan recipe at your next outdoor party.
Portobello Hot Dogs
- 2 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 1 teaspoon yellow mustard
- salt & pepper
- 2 large portobello mushrooms, sliced into 4 long slices each
- ½ cup red onion, chopped
- ½ cup chopped tomatoes
- squeeze of lime
- salt & pepper
- 4-5 hot dog buns
- optional: ketchup on the side
- optional: 1 serrano pepper, thinly sliced
- In a small bowl, mix together the chopped red onion and sliced tomatoes. Add a squeeze of lime, salt and pepper. Stir and set aside.
- Preheat your grill or grill pan.
- In another small bowl, mix the marinade ingredients together (olive oil, balsamic, mustard, salt & pepper), and brush onto the portobello slices until they’re coated.
- Grill mushroom strips on each side until grill marks form and mushrooms are tender and juicy (about 3-4 minutes per side).
- Place 2 mushroom slices into each hot dog bun. Top liberally with onion & tomatoes, some serrano slices, and mustard.
Recipe from Love and Lemons
Creamy, thick, and rich with lots of garlic flavor. This pasta dish is sure to please. The avocado works wonderfully in this recipe to create a sauce so thick and creamy, that you will think there is cream hiding in there.
- 1 1/2 cup of dry shell pasta of your choice
- 1 ripe avocado
- handful of cilantro, roughly chopped
- 1 1/2 Tbsp. lime juice
- 3 Tbsp. of veganaise
- 1 tsp. garlic paste
- salt & pepper
- chopped cilantro for garnish (optional)
- Cook pasta according to the package instructions. Drain well, set aside to cool.
- Cut and peel the avocado and remove the pit. Put it in a food processor together with chopped cilantro, lime juice, veganaise and garlic paste.
- Blend it until it’s creamy. Add salt and pepper to taste. (Cover it with plastic wrap and keep it in a refrigerator if you have time.)
- Transfer the avocado sauce to a medium sized bowl. Add cooked pasta and toss them well. Sprinkle chopped cilantro on top.
This smashed chickpea & avocado salad is great for sandwiches and it is also great as a dip for veggies, crackers, and pita chips. It is vegetarian, vegan, and gluten free-as long as you use gluten free-bread or serve as a dip with veggies or gluten-free crackers.
If you are looking for a quick and healthy lunch idea, make this Smashed Chickpea & Avocado Salad Sandwich. It is one of my favorite sandwiches and I hope you like it too!
- 1/3 can of chickpeas
- 1/2 a small ripe avocado
- 1 small spring onion finely chopped
- 1 tbsp chopped coriander
- Dash of lemon juice
- Sea salt & black pepper to taste
- 2 slices of wholegrain bread
- Small handful of fresh spinach (or micro-greens of choice)
- Tomatoes (optional)
- In a bowl, mash the chickpeas and avocado until avocado is well mashed and most of the chickpeas are not whole.
- Add the onion through spices. Mix in. Taste and adjust salt and spice if needed.
- Prep the sandwich bread by toasting if desired. Add a layer of spinach or micro-greens of choice. Layer a good helping of the smashed chickpea avocado mixture.
- Add a layer of juicy tomatoes and serve.
- Serve in sandwiches, tacos, wraps or salad bowl.
These tacos are perfect for your next meatless Monday or taco Tuesday, as these tacos can literally can be made in under 30 minutes, making them an easy weeknight dinner.
The roasted sweet potatoes, black beans, and slaw will all last in the fridge for a good two-three days so you can heat up the sweet potatoes and black beans and assemble the tacos as you’re ready to eat them.
- 1 large sweet potato, peeled and diced into 1 inch pieces
- 1 tablespoon of olive oil
- Salt and pepper to taste
- 1 (15oz) can of black beans, warmed up
- white corn tortillas
- ½ bag (~8 ounces) of shredded cabbage/ coleslaw (broccoli slaw would also work well)
- ½ cup of chopped cilantro
- juice of 1 lime
- ¼ cup of coconut oil, melted
- 2 tablespoons of agave
- 1 teaspoon of cumin
- 2 tablespoons of white whine vinegar (or apple cider vinegar)
- ½ cup of nondairy sour cream
- 1 avocado, pitted and skinned
- small handful of chopped cilantro
- 1 tablespoon of lime juice
- Salt and pepper to taste
- Optional for garnish: extra cilantro
- Pre-heat oven to 375 degrees F.
- In a bowl, toss the sweet potatoes with the olive oil and some salt and pepper to taste.
- On a prepared baking sheet, evenly spread out the diced sweet potatoes and put them in the pre-heated oven to roast for 20 minutes.
- While they roast, prepare the slaw: In a large bowl, melted coconut oil, lime juice, cumin, white wine vinegar, and agave are mixed together. Then the slaw is tossed in as well as the cilantro. Set aside.
- To prepare the avocado sauce: add Avocado, sour cream, cilantro, lime juice, salt and pepper are blended together in a food processor until the sauce is creamy smooth.
- Heat the black beans on the stove.
- Once the sweet potatoes are done roasting, the tacos can be assembled by topping a tortilla with the sweet potatoes, black beans, slaw, and the sauce.
This recipe serves 8
I’m a big believer in starting off the new year with a meal of black-eyed peas and collard greens. It’s one of the few holiday food traditions that is actually healthy (and can be vegan). The legend behind this Southern tradition is that a meal of peas and greens will bring prosperity and luck in the coming year, but I like to think of it as a great way to get off on a good foot nutritionally, with basic, whole foods.
Here is a recipe I like that uses black-eyed peas with quinoa and corn to make a healthy, delicious meatless chili!
Black-Eyed Pea Chili (Servings: 8)
- 2 large onions, chopped
- 1 large red bell pepper, chopped
- 1 large green bell pepper, chopped
- 6 cloves garlic, minced
- 5 cups (24 ounces) fresh black-eyed peas, or 2 1/2 cups (1 pound) dried peas, soaked overnight and drained
- 6 cups vegetable broth
- 2 1/2 tablespoons mild chili powder
- 1 tablespoon cocoa powder
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1/4 to 1/2 teaspoon chipotle powder, red pepper, or hot smoked paprika (adjust to taste)
- 2 15-ounce cans diced tomatoes, with juice (fire-roasted preferred)
- 1 1/2 cups fresh or frozen corn
- 1/3 cup uncooked quinoa, rinsed
- Salt and pepper to taste
- Heat a large, non-stick Dutch oven or chili pot. Add the onions and cook, stirring, until they soften, about 5 minutes. Add the bell peppers and cook for another 3 minutes. Add the garlic and cook for another minute.
- Add the black-eyed peas, broth, and everything up through the tomatoes. Bring to a boil and cook for 5 minutes.
- Reduce the heat to low, cover, and simmer until the peas are tender. The time will vary depending on the age of the peas, but count on at least 75 minutes, and add more broth if it looks like it’s getting dry.
- When the peas are tender, check the seasoning and add more to taste (this is a good time to increase the heat by adding more chipotle powder).
- Add the corn and quinoa and cook until the quinoa is tender, at least 20 minutes. (If the chili seems too “soupy,” uncover the pot; otherwise, keep it covered).
- Add salt and pepper to taste.
Wishing you and yours a Happy & Healthy New Year!
Recipe by The Fat Free Vegan
If you haven’t tried a kale and black bean burrito yet, then you’ve got to give these burritos a try and see what you’ve been missing!
Avocado is a great substitute for cheese or sour cream, as you get all the creaminess with none of the dairy. And, the red onions offer a little crunch.
Kale and Black Bean Burritos (Servings: 4)
- 1 large bunch of kale, de-stemmed and roughly chopped into bite-sized pieces
- 1/4 cup cilantro, chopped
- 1 lime, juiced
- 1 Tbsp. of extra virgin olive oil
- 1/2 tsp. of cumin powder
- 1/4 tsp. of chili powder
- 1/4 tsp. of Himalayan sea salt
- ½ teaspoon seeded and finely chopped fresh jalapeño (optional)
- 1-2 garlic large cloves, minced
- 2 (15 oz.) cans of black beans, rinsed and drained
- 4 large burrito-sized flour tortillas
- 1 avocado, diced
- 1/4 cup red onion, finely chopped
- In a bowl, combine the lime juice, olive oil, cumin, chili powder, sea salt, jalapeño, cilantro and kale. Toss to mix well and set the bowl aside to marinate.
- Warm the beans and minced garlic with a couple of tablespoons of water. You can do this in a small sauce pan on the stove over medium-low heat (sauté the garlic in a drizzle of olive oil before adding the beans). Add small amounts of water as necessary. Use a fork to mash up the beans a little and add salt to taste, if necessary.
- Warm the tortilla in a skillet or in the microwave for a few seconds. Top the tortilla with the black bean mixture, diced avocado, marinated kale (you may end up with more kale than will fit in your burrito, reserve the extra and serve it on the side). Top with red onion.
- Roll up the burrito by first folding the tortilla over from the bottom to partially cover the beans and greens, then fold in the 2 sides; finish rolling and place the burrito seam side down on a plate.
- Slice in half and serve with guacamole or hummus on the side, if desired.
Recipe adapted from Cookie and Kate
Whether you call it “stuffing” or you live in the south and call it “dressing,” no Christmas or Thanksgiving meal is complete without it!
- 2 Tbs. extra-virgin olive oil
- 2 Tbsp. nondairy, non-hydrogenated butter (Earth Balance)
- 1 large onion, chopped
- 4 celery stalks, diced
- 8 oz. button or cremini mushrooms, chopped
- 2 cloves garlic, minced
- 1 bay leaf
- 1 tsp. dried sage
- 1tsp. dried thyme
- ½ tsp. dried rosemary
- ½ tsp. dried oregano
- 1/8 tsp. nutmeg
- 1 tsp. Kosher salt
- ½ tsp. fresh ground black pepper
- ¼ cup fresh parsley, chopped
- 2 cups vegan stuffing mix (see below)
- 1.5-2 cups low-sodium vegetable broth
- Preheat the oven to 350 degrees. In a large sauté pan, heat the oil and butter over medium-high heat until melted. Add in the onion and celery and let cook until the onion is translucent. Add the mushrooms and let cook until softened and browned, about 5 minutes. Mix in the garlic and the seasonings.
- Add the parsley and the stuffing mix to the sauté pan. Mix well. Moisten the stuffing mixture with broth until it is soft but not wet. Remove the bay leaf and let the mixture cool.
- Transfer the stuffing to a large casserole dish that has been brushed with some oil or cooking spray. Bake, uncovered, for 30-40 minutes.