Best Veggie Recipes

Fig Pizza w Caramelized OnionsSpicy Roasted Brussel Sprouts
• Pre-made pizza crust
• Fig Jam (⅓-½ cup)
• Onions (thinly sliced, 1 cup)
• Fresh mozzarella (1 ball, sliced)
• Olive oil
• Salt
• Brussel sprouts (1 ½ lbs.)
• Olive oil (½ cup)
• Rice wine vinegar (¼ cup)
• Honey (¼ cup)
• Siracha (2 tbsp)
• Salt + pepper, to taste
1. Heat oil in pan. Add onions. Cook on medium for 10 min stirring frequently. Season w salt. Lower heat + cook for added 30-40 min stirring every 3-5 min, caramelizing
2. Heat oven to 475°F. Spread fig jam on pizza crust, top w mozzarella + onions. Cook 10-12 min
1. Preheat oven to 400°F. Trim base from sprouts, discard. Cut sprouts in ½
2. Whisk oil, vinegar, honey + Siracha. Add sprouts, toss until covered. Add salt, pepper
3. Spread sprouts on baking sheet, pour any remaining mix on + roast until sprouts crispy, golden + caramelized on outside
CrepesEgg Salad
• Flour (1 cup)
• Eggs (2)
• Milk (½ cup)
• Water (½ cup)
• Salt (¼ tsp)
• Butter (2 tbsp)
• Sugar (1 ½ tsp)
• Toppings
• Eggs (6, boiled + chopped)
• Horseradish
• Celery, thinly chopped
• Dill
• Chives
• Mayo
• Salt + pepper
• Dijon mustard
1. Whisk flour + eggs. Gradually add milk + water. Add salt + butter. (Blend. Careful adding to pan as crepe batter is thinner than pancake batter)
2. Cook like a pancake. I enjoy these w brown sugar + vanilla ice cream. But you can also enjoy w fruit + spread toppings
1. Boil eggs 8-9 min. Plunge into ice water for ~ 1 min
2. Use your discretion w the ingredients. I’ve made this so many times; I never wrote down amounts! I like bigger egg chunks so I chop carefully, add ingredients then chill in the fridge for a few before mixing
15-Min Vegetarian Fried RiceRed Lentil & Spinach Masala
Rice
• Cooked rice (2-2 ½ cups)
• Extra virgin olive oil or avocado oil (2 tbsp)
• Eggs (2)
• Green onions (3, green + whites, chopped = ~ ½ cup)
• Large carrots (2, diced = ~ 1 cup)
• Bell pepper (½, diced = ~ 1 cup)
• Frozen peas (½ cup)
Sauce
• Organic soy sauce or tamari sauce (3 tbsp)
• Garlic cloves (4, minced)
• Ground ginger (½ tsp)
• Olive or coconut oil (1 tbsp)
• Small red onion (1, diced)
• Garlic cloves (2, minced)
• Fresh ginger (1-inch, peeled + minced)
• Serrano chili pepper (1, seeded + minced)
• Ground cumin (1 tsp)
• Garam masala (1 tsp)
• Coriander (¼ tsp)
• Diced tomatoes (1 15 oz can)
• Sea salt (1 tsp)
• Full fat coconut milk ( 1 15 oz can, unsweet)
• Red lentils (1 cup)
• Baby spinach (5 oz)
1. Heat 1 tbsp oil. Scramble eggs until fluffy. Do not overcook
2. Add remaining 1 tbsp oil to skillet. Add veggies, except peas. Sauté for 6-7 min until slightly soft. Carrots should still have a nice crunch. While veggies cook, whisk together sauce
3. Stir rice into skillet w veggies. Add the eggs, peas + sauce. Continue to cook fried rice until well combined, heated through (~ 1-2 min)
* For meat lovers and/or more flavor, you can add cooked chicken or shrimp + pre-cook the rice w broth and/or water (w a little olive oil + salt)
1. Heat oil. Sauté onion over med-high heat until soft, 5 min. Add garlic, ginger, serrano, cumin, masala + coriander. Cook until fragrant, 2 min. Carefully pour in tomatoes + add the salt, scraping up any brown bits that formed on bottom of pan. Cook, stirring occasionally, until liquid has reduced + tomato chunks have softened, 5 min. Add coconut milk + 1 cup water. Bring to boil. Stir in lentils + reduce heat to med-low. Cook until lentils are tender, 25-35 min, stirring occasionally, to prevent lentils from sticking. Fold in spinach. Cook until wilted, 3 min. Serve on or alongside (coconut) rice.
livesimply.mefeedmephoebe.com
Blueberry BreadDairy-Free Brownies
• Flour (2 cups)
• Baking powder (1 ½ tsp)
• Salt (½ tsp)
• Unsalted butter (1 stick)
• Sugar (1 cup)
• Eggs (2)
• Blueberries (12 oz, 2 cups)
• Lemon zest (2 tsp)
• Plain yogurt (½ cup)
• Sweet potato puree (1 cup)
• Maple syrup (½ cup)
• Tahini (2 tbsp, heaping)
• Pure vanilla extract (2 tsp)
• Sorghum flour (⅓ cup)
• Himalayan salt (¼ tsp)
• Baking powder (½ tsp)
• Cacao (not cocoa!) powder (½ cup)
• Spoonful instant coffee (optional)
1. Preheat oven to 350°F. Spray/grease bottom + sides of a 9” x 5” loaf pan (I’ve used butter or olive oil)
2. Whisk flour, baking powder, salt. Add lemon zest + blueberries (careful not to crush)
3. Cream together butter + sugar until light, fluffy. Add eggs one at a time, beating well after yogurt
4. Add dry ingredients
5. Pour batter into pan + bake 1 hour 10 min
1. In large mixing bowl, combine dry ingredients: sorghum, Himalayan salt, baking powder, cacao powder
2. Add in all wet ingredients: sweet potato, syrup, vanilla, Tahini. Fold together until a sticky batter comes together:
3. Line 8″ x 8″ baking pan w parchment paper. Place batter into a lined tray/pan + spread evenly (I’ve used an aluminum pan greased w olive oil). Bake at 356°F for 30 min.
* Dairy-free brownies are so good! This recipe comes courtesy of plantbasedfolk.com.
Rosemary Fettucine w Burnt Butter + Butternut Squash CreamRoasted Red Pepper + Squash Curry
• Butter (6 tbsp)
• Onion (1, small, diced)
• Chicken or vegetable stock (1 cup)
• Butternut squash (3 cups, diced = ½ large squash)
• Milk (1 cup)
• Salt + pepper, to taste
• Rosemary (4-6 tbsp fresh, ground)
To Serve
• Toasted pine nuts
• Parmesan cheese
• Pepper
• Chickpeas (cooked, 2 cups)
• Butternut squash (1 cup, peeled + cut)
• Fresh spinach (1 cup, chopped)
• Coconut milk (1 cup)
• Red bell peppers (2)
• Medium tomato (1, chopped)
• Garlic cloves (2)
• Medium onion (1 cup, chopped)
• Olive oil (1 tbsp)
• Curry powder (1 tbsp)
• Cayenne pepper (pinch)
• Salt, to taste
1. To make sauce, melt butter in fry pan. Add onions + cook until translucent
2. Turn heat to high until butter starts to burn (~ 2 min)
3. Once browned, add stock + squash. Cook covered 20-25 min until squash is soft. Add rosemary
4. Once cooked, pour mix into blender, add milk + blend until creamy, smooth
5. Pour mix over prepared fettucine. Serve w pine nuts, pepper + parmesan
1. In a small pot w water, cook squash for 10-15 min or until tender. Set aside
2. Set oven to 465°F. Place red peppers on a tray + roast for 30-40 min. The edges should be blackened. Once cooled, remove stem, seeds + blend w squash + garlic
3. In a pot, sauté onions + tomato in olive oil for 1-2 min. Add curry + then coconut milk. Stir + slowly add in pepper + squash puree. Add chickpeas + cook for 15 min
4. Add salt to taste, cayenne pepper + spinach
anisasabet.com.auyummly.com
30-Minute Tuna CakesBaked Spiced Sweet Potato Fries w Cinnamon Cashew Cream Dip
• Tuna in water (2, 5oz cans, well drained + flaked w fork)
• (Avocado oil) Mayo (2 tbsp)
• Dijon mustard (2 tbsp)
• Fresh garlic (2 tsp, minced)
• Large eggs (2, lightly beaten)
• Salt (½ tsp)
• Black pepper (¼ tsp)
• Fresh parsley (½ cup, chopped, or cilantro)
• Olive oil (for frying, 4 tbsp, or butter)
• Scallions (¼ cup, finely chopped)
• Hot pepper sauce (1 tsp, or pinch of cayenne pepper, both optional)
Sweet Potato Fries
• Sweet potatoes (1 large or 2 small, sliced into fries or wedges)
• Extra virgin olive oil or virgin coconut oil (1-2 tbsp)
• Salt (thick cut)
• Ground black pepper
Dip
• Unsweetened almond milk (½ cup)
• Raw cashews (1 cup)
• Sea salt (¼ tsp)
• Dark maple syrup (¼ cup)
• Ground cinnamon (½ tsp)
1. Measure ¼ cup mix for each cake + fry all 4-5 cakes. I get 4 cakes. Make sure tuna is very well drained so the mix is not very wet1. Heat oven to 450°F
2. Toss fries w salt, pepper + oil. Line tray w parchment paper. Cook potatoes ~ 20 min
* Tuna cakes come courtesy of healthyrecipesblogs.com.
Baked General Tsao’s CauliflowerItalian Tomato Sauce
Cauliflower
• Cauliflower (1 large head, cut into florets)
• Grapeseed oil (1 tsp)
• Cornstarch (1 tbsp)
• Sesame seeds (1 tbsp)
• Green onions (4, sliced)
Sauce
• Grapeseed oil (1 tsp)
• Ginger (1 tbsp, finely minced)
• Garlic cloves (3, finely minced)
• Hoisin sauce (¼ cup)
• Honey (2 tbsp, or maple syrup)
• Soy sauce (2 tbsp)
• Rice wine vinegar (2 tbsp)
• Sesame oil (1 tsp)
• Chili flakes (½ tsp)
• Cornstarch (½ tsp)
• Virgin olive oil (⅓ cup)
• Red pepper flakes (pinch)
• Garlic cloves (4, crushed)
• Onion (optional, ¾ cup, chopped)
• Fresh oregano (1 tsp, chopped + divided)
• Fresh basil (1 tbsp, chopped + divided)
• Fresh mint (1 tsp, chopped + divided)
• Sugar (1 tsp)
• Salt (1 tsp)
• Fresh ground pepper (¼ tsp)
• Whole tomatoes (2 28 oz cans or 2 quarts freshly canned tomatoes)
• Unsalted butter (2 tbsp)
• Spaghetti
Toppings
• Fresh parmesan cheese (¼ cup, grated)
• Basil, mint, oregano
1. Preheat oven to 420°F. Line a baking tray w parchment paper
2. Place florets in a large bowl + toss w grapeseed oil then cornstarch. Transfer cauliflower to baking sheet. Bake 30 min, turning 1/2 way
3. While cauliflower is roasting, prepare sauce. Add grapeseed oil to a small frying pan over med-high heat. Add ginger, garlic + cook for 2 min. Add all remaining ingredients + bring to a boil. Whisk until smooth, thick
4. Once cauliflower has browned, place in a large bowl. Pour over the sauce, sesame seeds + green onions. Toss to coat well
* Substitute rice wine vinegar w apple cider vinegar, cornstarch w tapioca starch or soy sauce w coco aminos
1. Pour tomatoes into bowl + crush w your hand. Don’t break them up too small. You want large chunks
2. Pour in olive oil + add red pepper flakes, garlic, onion, sugar, salt, pepper + most of the oregano, basil, mint (save a little for toppings). Turn on burner + slowly bring up to hot. When onions + garlic start to cook, stir + heat for 5 min
3. Remove pot from burner + place a heat diffuser over burner. Place pot over diffuser + add the tomatoes. Turn burner to med-high + stir until they start to boil then reduce to simmer. Partially cover + simmer 90 min
4. Add the butter to sauce to round out flavors. Top spaghetti + sauce w cheese + reserved herbs
* Baked General Tsao’s Cauliflower courtesy of theendlessmeal.com.
Garlic Smashed Potatoes w Basil AioliVegan Cheesy Broccoli Twice Baked Potatoes
Smashed Potatoes
• Small-medium golden potatoes (1 ½ lbs.)
• Olive oil (2 tbsp)
• Garlic clove (1, minced)
• Salt, to taste (½ tsp)
Basil Aioli
• Raw cashews (1 cup, soaked in water 4-8 hours, rinsed + drained, or boil for 15 min)
• Fresh basil leaves (1 ½ cups, packed)
• Lemon juice (2 tbsp)
• Garlic clove (1)
• Salt (½ tsp, more to taste)
• Non-dairy milk (½ cup, unflavored, unsweetened, more to thin aioli according to preference)
• Russet potatoes (4, large)
• Broccoli (1 lb.)
• Cheddar cheese (1-2 cups, shredded)
Cheese Sauce
• Butternut squash (2 cups, cubed)
• Raw cashews (½ cup, quick soaked for 5 min in hot water)
• Water (2 cups)
• Cornstarch (2 tbsp)
• Nutritional yeast (½ cup)
• Dijon mustard (1 tbsp)
• Garlic powder (½ tsp)
• Onion powder (1 tsp)
• Lemon juice (2 tbsp)
• Salt (1 ½ tsp)
1. Place potatoes in large pot + cover w a few inches of salted water. Bring to boil
2. Lower heat a little + boil potatoes until easily pierced w fork (~ 20-25 min depending on size). Don’t over boil
3. Stir oil + garlic together in a small bowl
4. Preheat oven to 425°F + lightly oil baking sheet
5. When potatoes are finished boiling, drain into a colander + let cool for a few minutes. Once cooled, arrange on baking sheet
6. Gently flatten each potato by pressing on it 1-2x w potato masher (Careful if using a fork to flatten. I’ve found that once the potato cools, it gets starchy + begins to crumble)
7. Drizzle each potato w a bit of garlic-oil mixture + spread w spoon or brush. Sprinkle potatoes w salt
8. Bake until brown + crispy around edges (20-25 min)
9. Place aioli ingredients into blender or food processer. Blend until smooth. Serve on or alongside potatoes
1. Preheat oven to 350°F. Scrub potatoes clean
2. Prick potatoes w fork 6-8 times + bake on a pan 1 hour 15 min, or until cooked through. To make potato skin extra brown + crispy, brush w olive oil before baking. Once cooked, let cool 10-15 min
3. Meanwhile, make cheese sauce: cook squash by roasting it alongside potatoes for ~ 20 min or steam it
4. Add cooked squash, soaked + drained cashews + rest of sauce ingredients to blender. Blend until very smooth. Set aside
5. Steam broccoli for 8 min. Set aside
6. Slice potatoes in ½ lengthwise + scoop out flesh into large bowl, leaving ~ ¼ inch of flesh so the potatoes retain their shape. Add ~ ¾ of the sauce + mash (w potato masher)
7. Add more cheese sauce if desired. Stir in steamed broccoli. Spoon mixture back into the potato skins, filling quite high. Sprinkle w (non-dairy) cheese shreds
8. Bake for ~ 20 min. Serve w more cheese sauce if desired
connoisseurusveg.comnoracooks.com
Oat MilkCashew Milk
• Rolled oats (old-fashioned, 1 cup)
• Water (4 cups, ice cold)
• Maple syrup (1-2 tbsp)
• Vanilla extract (1 tsp)
• Salt (pinch)
• Iced coffee/chocolate milk (2 tbsp coffee, or 2 tbsp cocoa powder)
• Raw cashews (unsalted, unroasted, 1 cup)
• Water (4 cups, divided)
• Maple syrup (1-2 tbsp, or honey or agave)
• Vanilla extract (2 tsp)
• Sea salt (dash)
• Cinnamon (optional, pinch)
• Nut bag or fine mesh sieve, to serve
1. Add oats, water + sweeteners to blender. Blend 20-30 sec. Do not over blend or over squeeze when straining. Oatmeal has a gummy, or slimy, texture (when hot); the friction from blending creates heat
2. Strain through a nut bag or fine mesh sieve. Chill in the fridge
* I double strain oat milk (it’s my preferred “milk”). It’s creamier than almond milk + makes great chocolate milk (that I enjoy w Tostones)
1. Soak cashews in water at least 4 hours or overnight in fridge
2. Drain cashews + rinse until water runs clear. Add cashews + 2 cups water to blender. Start on a low setting, increasing speed until cashews are totally pulverized. ~ 2 min
3. Blend in 2 cups more water, sweetener of choice, vanilla, salt + cinnamon
* Cashew milk blends very fine due to soaking + washing the cashews, but I sometimes double strain bc the mix can still be “grainy”
* Use leftover oat pulp for face masks, smoothies, cookies or granola
Moroccan Sausage and Egg TagineKale Pesto Pasta w Burst Cherry Tomatoes
• 3-4 sausages (8 oz, merguez or similar)
• Large onion (1, finely chopped)
• Medium tomatoes (2, peeled, seeded + chopped)
• Handful of olives (green, pitted, sliced)
• Salt (½ tsp)
• Cumin (½ tsp)
• Black pepper (¼ tsp, or ⅛ tsp cayenne pepper)
• Small handful cilantro (chopped, or parsley)
• Large eggs (6)
• Kale (3 cups, chopped = ~ 1 bunch)
• Raw pecans (½ cup, or nut of choice)
• Lemon juice (2 tbsp = ~ 1 small lemon)
• Garlic cloves (2-3)
• Salt (½ tsp)
• Olive oil (½ cup)
• Whole grain spaghetti (8 oz)
• Cherry tomatoes (1 pint)
• Olive oil, for frying (2 tbsp)
To serve
• Fresh basil, grated parmesan cheese
1. Cook sausage in a large skillet or in the base of a tagine. Drain excess fat/add more oil if needed. (I’ve used Field Roast fake sausages)
2. Add onion, tomatoes, olives, seasoning + cook for ~ 5 min
3. Pour eggs directly over sausage + veggies
4. Break yolks + allow eggs to simmer until set. If cooking in a tagine, cover the eggs + allow to poach until done. Dust top of cooked eggs w salt, cumin + parsley or cilantro
1. Combine kale, pecans, lemon juice, garlic cloves + salt. Pour in olive oil + blend on high for 15 sec, until smooth
2. Cook tomatoes. Warm 2 tbsp olive oil. Add tomatoes + pinch of salt. Cover + cook 10 min, until tomatoes begin to burst open. (Careful of the hot oil; it pops a lot! Also, roll the pan around so as not to char the tomatoes + to cook evenly)
* I’ve used store-bought pesto as well
thespruceeats.comohmyveggies.com
Chocolate Avocado Chia Pudding
• Full fat coconut milk (2 cans 15 oz chilled in fridge overnight, or 1 cup coconut cream)
• Maple syrup or honey (3-5 tbsp)
• Avocado (½, ripe)
• Banana (1, very ripe)
• Chia seeds (2 tbsp)
Water (4 tbsp)
• Cocoa powder (¼ cup, unsweetened)
• Pure vanilla extract (1 tsp)
• Sea salt (¼ tsp)
1. In a small bowl, combine seeds + water. Whisk to combine + let sit for at least 5 min
2. While chia seeds hydrate, take coconut milk out of fridge + open cans. Scoop coconut cream that has settled at the top of the cans + put in blender. (Save the coconut water that remains in cans in fridge for smoothies or another dish)
3. Add avocado + banana to blender w cream
4. Add remaining ingredients (including hydrated chia seeds) to blender. Cover + chill for at least 4 hours