Have a favorite vegan or vegetarian recipe you’d like to share with us? Please send it to us, and we will post it here. Thanks!

Vegan Ranch Dressing

This dairy-free, vegan ranch dressing recipe comes together in just 10 minutes. It’s made from a base of silken tofu—thanks to its soft and creamy consistency, it’s just the thing for thickening sauces, desserts, and of course, dressings. You’ll quickly process the silken tofu in a blender with tamari, then stir it in with an easy garlic paste, scallions, dill, chives, parsley, lemon juice, pepper, salt, and finish with a sprinkle of chopped chives. You can serve the ranch over salad or crudité,

Read in Real Simple:

Vegan Mushroom, Leek and Parsnip Pie Recipe | Vegan Food | Healthy

There’s no reason to miss out on hearty winter warmers when you switch to a vegan diet. With its creamy, cheesy sauce and flaky pastry crust, you’d be hard-pressed to guess this pie is 100 per cent plant-based. That’s right – we’ve swapped butter for dairy-free spread in the pastry, and changed milk, cream and cheese for vegan alternatives in the sauce. Plus, the vegetables provide a range of nutritional benefits. The mushrooms are a source of plant-based protein, along with B vitamins and the

Read in Healthy:

Butternut Squash Pozole

  • Butternut squash, 1” cubes 1 lb., about 4 cups
  • 2 Tbsp Olive oil
  • 1 Qt “well-seasoned” Vegetable broth
  • 1 Cup White onion, large dice
  • 1 large diced Poblano pepper
  • 2 Ea Garlic cloves, minced        
  • ½ Ea Zucchini, large cubes
  • 1 8 oz. container Mushrooms, halved
  • 1 28 oz. CanMexican style White Hominy, drained
  • ½ Can Rotel Tomatoes w/green chiles 
  • 2 Tbsp Hot Red Chile powder
  • 1 ½ Tsp Cumin, ground
  • 1 Tbsp Mexican Oregano
  • ½ Tsp Black pepper
    Salt to taste
  1.  Heat oil in Dutch oven and sauté the onions, peppers, garlic and mushrooms.
  2. Add butternut squash cubes and seasonings, stir to coat.
  3. Stir over medium-high heat till spices are fragrant and toasted.
  4. Deglaze with veggie broth. Stir to get all the bits off the pan bottom.
  5. Add Rotel tomatoes, hominy and zucchini.
  6. Bring to a low simmer, cover and cook 15-20 minutes till squash is just tender but not mushy.  Take care not to boil.
  7. Stir often to avoid sticking.
  8. Taste and adjust with salt if necessary.

Serve in deep bowls, piping hot and top with garnishes as desired.

Buen Provecho!

Vegan Strawberry Panna Cotta

  • 3 cups of raw cashews, soaked for at least 5 hours and rinsed well
  • ½ cup coconut oil
  • ¾ cup confectioner’s Erythritol sweetener
  • 3 lemons, juiced
  • OPTIONAL: Grate the lemon peels to add to the mix for more (literal) zest
  • 2 Tbsp vanilla (or two scraped vanilla beans if you want fancy vanilla dots in your plantacotta)
  • 1 can coconut milk (definitely get coconut milk rather than cream, the liquid will help you blend)
  • 1 package strawberries, tops removed (ideally organic since conventional strawberries are one of the most pesticide contaminated foods)
  • 3 tbsp chia seeds
  1. Put everything except the coconut milk in the blender. Scoop the coconut fat into the blender as best you can and reserve the water in the can. Then add just a little coconut water at a time until you can get the mixture to blend. You might need to add the whole can – this is okay and you’ll just have a smoother plantacotta base.
  2. Once well blended (this may take several minutes and stirring between blends), spoon the mixture into a 9-inch serving dish, or small ramekins for individual portions if you prefer. You could even prep some containers to go right into the freezer to have this treat on hand whenever you like. It’s a big batch so you might choose to make some singles and some for sharing. You do you.
  3. Clean out your high speed blender, then add your strawberries and the chia seeds, and blend until it looks like jam.
  4. Spoon the strawberry topping on top of the plantacotta base, cover and put it in the fridge to cool. The chia will help the strawberry “gel” in a few hours.

Once chilled, you’re ready to enjoy! Happy strawberry season!

Recipe courtesy of Supernova Yoga and originally published here.

Plant-stuffed Peppers

  • 1 full bell pepper per person
  • Clove of garlic, diced
  • Medium onion, diced
  • 1 package of mushrooms, cleaned and diced
  • 1 package of cauliflower rice (usually most affordable when purchased frozen)
  • 1–2 Tbsp smoked paprika (spice to your taste more spice = more healthy antioxidants)
  • 1–2 Tbsp turmeric
  • 1 Tbsp cumin
  • 1 tsp ground pepper
  • salt to taste (less salt if using Beyond Meat, probably more if using black beans)
  • 1 package of Beyond Meat crumbles OR 1 can of black beans, well rinsed and drained
  • 1 cup of cheddar vegan cheese
  • Chopped cilantro (optional, to serve)
  • Sliced avocado (optional, to serve)
  1. Heat oven to 400F.
  2. Slice the tops off the peppers and remove any seeds and pith (white parts where seeds grow). This will give you your pepper containers to stuff. Dice up the parts of pepper that surrounds the stems to add into the stuffing mixture.
  3. Pre-cook your frozen cauliflower rice in the microwave for a few minutes (if you have a microwave). This will help you prep the stuffing faster.
  4. Meanwhile, warm some high-heat oil (avocado oil is great) and sautee the onions. Once soft, add the mushrooms, and the chopped pepper.
  5. Once the veggies are soft, add the pre-cooked cauliflower rice and the spices. Always spice to taste – you can add more or less, or even add a little cayenne pepper if you are cooking for people who like it hot. (Definitely don’t add cayenne if not!)
  6. After you have taste tested your spice blend, add the Beyond Meat crumbles or black beans. Beyond Meat is pre-cooked so it’s always added near the end of cooking so that it doesn’t get rubbery. Mix in your vegan cheese (if using).
  7. Spoon the stuffing into your peppers, place them on a baking sheet and put the stuffed peppers into the oven to roast. After about 30 minutes of roasting, the peppers will start to blister and be ready to enjoy.
  8. You can serve the peppers topped with chopped cilantro or avocado if you like. I added some warmed-up Trader Joe’s vegan Cashew Fiesta queso dip before serving mine.

Recipe courtesy of Supernova Yoga and originally published here.

bowl of black olives

Super Simple Olive Chickpea Smash

  • 1 can chickpeas, drained and well rinsed
  • 1 can pitted black olives, drained (chop the olives if you’ll be using a potato masher instead of a food processor)
  • 2 Tbsp tahini
  • salt to taste
  1. If using a food processor, first process the chickpeas and tahini to mash them up, then add in the olives and pulse until the olives are chopped as desired. Add salt to taste. You might not need any salt since the olives are often canned in brine.
  2. If using a potato masher, put the chickpeas and tahini in a bowl and smash away. Fold in the chopped olives and salt if needed.
  3. Enjoy with fresh veggies, on a salad, or bake balls of this mixture in the oven on 375F until crunchy on the outside for homemade falafels.

Recipe courtesy of Supernova Yoga and originally published here.

bowl of African bean and sweet potato soup

African-Inspired Peanut + Sweet Potato Soup

  • 1 Tbsp light olive oil or peanut oil
  • 1 Tbsp red or green gluten-free curry paste- hot or mild, to taste (start with less if you prefer it mild)
  • 1/2 tsp cinnamon
  • 1 medium red onion, peeled, diced
  • 4 cloves garlic, minced
  • 1 medium sweet potato or yam, peeled, diced
  • 1 large yellow bell pepper, cored, seeded, diced
  • 1 jalapeño or other hot chile pepper, seeded, diced fine
  • 14-oz. can black-eyed peas, rinsed, drained
  • 14-oz. can white beans, rinsed, drained
  • 14-oz. can black beans, rinsed, drained
  • 1 quart light broth
  • 1/2 cup 100% natural peanut butter melted in a half cup of boiled hot water (for 1 cup total)
  • 1/2 tsp crushed hot red pepper flakes, or more, to taste
  • 2 Tbsp chopped fresh cilantro
  • Juice from 1 big juicy lime
  • 2–3 teaspoons organic brown sugar or raw agave nectar, to taste
  • Sea salt and black pepper, to taste

For garnish:

  • Chopped fresh cilantro or parsley
  1. Heat the light olive oil in large soup pot. Add the curry paste and cinnamon; stir for a minute to infuse the oil with spice. Add the onion, garlic, sweet potato, yellow pepper and jalapeño. Stir and cook the veggies for 5–7 minutes, until softened.
  2. Add the black-eyed peas, white and black beans, broth, melted peanut butter, red pepper flakes and cilantro.
  3. Bring the soup to a high simmer, cover, and lower the heat; keep the soup on simmer and cook until the vegetables are tender, about 25 to 30 minutes.
  4. Stir in the lime juice and brown sugar or agave. Season with sea salt and ground pepper, to taste. Warm through and taste for seasoning adjustments.

Serves 4 as a hearty meal. Terrific with my gluten-free Skillet Cornbread.

Karina’s Notes: This soups works beautifully cooked slow in a Crock Pot; follow the manufacturer’s guidance for cooking vegetable soups.

Recipe courtesy of Gluten Free Goddess and originally published here. Sent to SARA by Lorrie Brodnax.

Golden Soup

  • 2 tablespoons olive oil
  • half an onion, chopped
  • 2 cloves garlic, chopped
  • 1 head of cauliflower, chopped into about 5 cups of chunks or florets
  • 1 cup cashews
  • 1-2 teaspoons turmeric
  • 7-8 cups water
  • 2 teaspoons salt
  • a squeeze of lemon juice
  1. Sauté: Heat the oil in a deep soup pot. Add the onion, garlic, cauliflower, cashews, and turmeric. Sauté for 10 minutes or until very fragrant.
  2. Simmer: Add the water (start with 4 cups) and salt. Simmer until softened.
  3. Blend: Transfer the soup to a blender and blend into a creamy consistency. It’s best to do this in batches.
  4. Finish: Return to the soup pot and add any additional water (remaining 2–3 cups) if you need to thin it out. Also a good time to season with more salt and a squeeze of lemon juice. Also a good time to top with spiced chickpeas and parsley and olive oil.
  5. For the Spiced Chickpea Topping: Drain and rinse two 14-ounce cans chickpeas. Spread them on a baking sheet. Preheat oven to 400. Sprinkle chickpeas with a dusting of cumin, smoked paprika, turmeric, salt, and/or any other spice combo you want. Drizzle with olive oil. Stir right on the pan, then roast for 30–40 minutes or until semi-crispy.

Serves 6.

Recipe courtesy of Lindsay from

Blue Corn Tamales with Zucchini & Fresh Corn

  • 2 cups blue corn flour
  • 1 1/8 cup water
  • ¼ cup Earth Balance
  • 2 Tbs soft organic coconut oil, not melted
  • ½ tsp salt
  • ½ tsp baking powder
  • 1 cup 3/8” zucchini, diced
  • Fresh corn – 1 ear cut from cob
  • ½ tsp chile powder
  • 1 pinch black pepper
  • ¼ tsp garlic salt, or to taste
  • ¼ tsp Mexican oregano, crumbled fine
  • ¼ tsp cumin
  • Corn husks or parchment paper
  1. Place blue corn flour, baking powder and salt in stand mixer and mix together well.
  2. Add water and mix into a smooth dough.
  3. Add Earth Balance and coconut oil and whip for 6-8 minutes to lighten.
  4. Cut 8” parchment squares or use corn husks which have been soaked to make pliable.
  5. Mix zucchini, corn and seasonings together.
  6. Scoop 2 oz balls of masa onto parchment or husks. Spread out 4” x 4¼” thick.
  7. Divide corn-zucchini mixture down center of masa.
  8. Fold up sides till masa sticks together. Carefully roll up, tucking ends under.
  9. Place rolled tamales in a hot steamer with tucked end down.
  10. Steam for 30 minutes then leave covered for 10 minutes more.
  11. Remove husks or paper and enjoy.

Great topped with pico de gallo, avocado or vegan sour cream and pepitas or your favorite hot sauce. Makes 8.

Recipe courtesy of Chef Tudie Frank-Johnson

Cauliflower Piccata

  • 2 whole cauliflower heads
  • 1 Tbsp olive oil
  • Sea salt, pinch to taste
  • Black pepper, pinch to taste
  • ¼ cup vegan mayonnaise
  • ½ cup panko crumbs
  • 4 Tbsp vegan butter
  • 1 Tbsp lemon juice
  • 4 Tbsp capers, drained
  1. Place oven rack 8” from broiler, preheat.
  2. Cut 4 half-inch “steaks” out of center of cauliflower heads. Reserve fall off for other use.
  3. Brush each with olive oil and season with salt and pepper.
  4. Place on sheet pan and broil for about 6 minutes, flip and broil 2 minutes more.
  5. Remove and spread each steak with 1 Tbsp of mayonnaise.
  6. Sprinkle the panko crumbs all over the steaks.
  7. Broil another 2–3 minutes on bottom shelf till bubbly and golden brown.
  8. Melt butter with lemon juice and capers.
  9. Plate two steaks on each plate.
  10. Top with lemon-caper butter.

Great served over pasta or mashed potatoes or simple green salad. Serves 2. Chef Note: I prefer Earth Balance Butter and Just Mayo

Recipe courtesy of Chef Tudie Frank-Johnson

Chipotle BBQ Sauce

  • 1 1/2 lbs Roma tomatoes
  • 1 large onion
  • 6 cloves garlic
  • 1/4 Cup chipotle peppers, or more to taste
  • 1 Cup brown sugar
  • 1/2 Cup red wine vinegar
  • 1/2 Cup Worcestershire sauce
  • 1 Tbsp salt

I am text block. Click edit button to change this text. Lorem ipsum dolor sit amet, consectetur adipiscing elit. Ut elit tellus, luctus nec ullamcorper mattis, pulvinar dapibus leo.

Vegetable Soup

  • green beans
  • potatoes
  • 2 onions
  • 2 cloves of garlic
  • 4 carrots
  • zucchini
  • cauliflower
  • 2 tomatoes
  • flat leaf parsley
  • pepper
  • salt
  1. Put all ingredients in a pot of boiling water.
  2. Add 2 Tbsp of tomato paste and 1 cup of rice.
  3. Heat for 20 minutes, then add a big tablespoon of olive oil and a little bit of lemon juice.

Recipe courtesy of Sandra Richa

Sandra’s Eggplants

  • 2 eggplants
  • 3 large onions
  • 1/2 cup pine nuts
  • red sauce
  • black pepper
  • salt
  • allspice
  • paprika
  • 2 tomatoes
  1. Peel the eggplant into stripes or just leave some pieces of the skin on.
  2. Cut them into 1.5 cm slices and place them in a pan that has been brushed with olive oil.
  3. Place in the oven for about 6 minutes on each side until the eggplant is 70% cooked.
  4. In two separate pans put some olive oil and place the diced onions in one and place the pine nuts in the other. Cook in the oven until the onions are cooked well and the pine nuts change color.
  5. Mix the onions, pine nuts, black pepper, salt , paprika, and allspice.
  6. Place the mixture on top on each eggplant and above that place one slice of tomato.
  7. Add red sauce to each one of them right above the tomato.
  8. Add 1 cup water to the bottom of the pan and place it all in the oven for about 15 min or until it’s cooked well.
  9. Serve with a little olive oil or some vegan yogurt.

Recipe courtesy of Sandra Richa


  • 2 finely diced tomatoes
  • 1 finely diced onion
  • 1/2 cup finely chopped mint
  • 3 cups finely chopped parsley (not the stem)
  • 1/4 cup bulghur wheat, cooked
  • pepper and salt
  • 2 Tbsp olive oil
  • juice of half a lemon

Mix and enjoy!

A favorite Lebanese dessert from our friend Sandra Richa in Beirut!

  1. Soak 2 cups of wheat grain in water and leave over night until softened.
  2. Place the soaked wheat in 3 cups of boiling water in a pan until they are fully cooked.
  3. Add some of the cooked wheat in a small bowl to serve, to that add two small Tbsp of flower blossom (it’s called mazaher here and it’s clear like water and is sweet with a very nice aroma), then add some raisins, walnuts, almond, and any nut you prefer. To top it all off add some vegan honey 🙂
  4. Enjoy! Best served when it’s warm.