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Vegan Lentil and Delicata Squash Salad — The Most Satisfying Plant-Based Salad You Will Make All Autumn

lentil and delicata squash salad

There are salads you make because something light is needed. And then there are salads like this Vegan Lentil and Delicata Squash Salad — the kind that is warm, substantial, and deeply satisfying, with caramelized rings of roasted delicata squash, hearty green lentils, peppery arugula, and a tangy maple Dijon dressing that ties every component together into something that feels genuinely complete as a meal. This is that salad. The one that makes people reconsider what a salad can be. The one that is as satisfying as any warm dinner but as vibrant and fresh-tasting as the finest bowl you have ever made.

Delicata squash is one of the most underused and most rewarding vegetables in autumn cooking — its thin, edible skin means it requires no peeling, its natural sweetness intensifies dramatically when roasted into caramelized rings, and its creamy, slightly chestnut-flavored flesh pairs beautifully with the earthy depth of green lentils. Together with peppery arugula, toasted pepitas, and a warm maple Dijon dressing, they create a salad that is genuinely greater than the sum of its parts.

What makes this salad so outstanding is the contrast between warm and cool, tender and crunchy, sweet and tangy — all present in every single forkful.

This recipe is 100% vegan, naturally gluten-free, ready in about 45 minutes, and absolutely wonderful served as a main course lunch or a hearty dinner salad year-round.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
15 mins30 mins45 mins4~340 kcal

Ingredients

For the Salad

  • 2 medium delicata squash, halved lengthwise, seeded, and sliced into 1cm rings
  • 1½ cups (300g) green or French lentils, cooked and drained
  • 4 cups (80g) arugula or mixed greens
  • ¼ cup (35g) pepitas (pumpkin seeds), toasted
  • ¼ cup (30g) dried cranberries (optional)
  • 2 tbsp olive oil, for roasting squash
  • Salt and black pepper

For the Maple Dijon Dressing

  • 3 tbsp olive oil
  • 2 tbsp apple cider vinegar
  • 1 tbsp maple syrup
  • 1 tsp Dijon mustard
  • 1 small clove garlic, grated
  • Salt and black pepper to taste

Optional Add-ins

  • Crumbled vegan feta scattered over
  • Thinly sliced red onion, pickled or raw
  • Fresh thyme leaves scattered over the squash before roasting
  • Toasted walnuts instead of pepitas

Instructions

  1. Roast the delicata squash. Preheat the oven to 425°F (220°C). Toss the sliced delicata rings with olive oil, salt, and pepper. Arrange in a single layer on a lined baking sheet and roast for 20–25 minutes, flipping halfway, until deeply caramelized and golden on both sides.
  2. Cook the lentils. If not using pre-cooked lentils, rinse the dry lentils and cook in vegetable broth or salted water for 20–25 minutes until just tender but still holding their shape. Drain and season with salt while warm.
  3. Make the dressing. Whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, and grated garlic until completely combined and emulsified. Season with salt and pepper.
  4. Toast the pepitas. Toast the pepitas in a dry skillet over medium heat for 2–3 minutes until lightly golden and beginning to pop. Set aside.
  5. Assemble the salad. Spread the arugula across a large serving platter or bowl. Top with the warm lentils, roasted delicata squash rings, toasted pepitas, and dried cranberries if using. Add any optional extras.
  6. Dress and serve. Drizzle the maple Dijon dressing generously over the salad. Serve immediately while the squash and lentils are still warm.

Pro Tips

  • Do not peel the delicata squash — its thin skin becomes tender and slightly caramelized during roasting and is entirely edible, saving significant prep time.
  • Roast the squash at high heat for the most caramelized, golden result — lower heat produces pale, soft squash without the caramelization that makes it so delicious.
  • Season the lentils while warm so they absorb the seasoning fully rather than tasting bland in the finished salad.
  • Dress the salad just before serving to keep the arugula from wilting.

Why Delicata Squash Is the Best Salad Squash

Unlike butternut squash, which requires peeling and cubing before roasting, delicata squash has a thin, completely edible skin that needs only a quick scrub before slicing into rings — making it one of the most convenient autumn vegetables available. Its natural sweetness intensifies dramatically during roasting, and its creamy, slightly sweet flesh is far more interesting than the more commonly used butternut in a warm salad context.

Flavor Variations

  • Butternut Squash Version: Replace delicata with roasted butternut squash cubes if delicata is unavailable.
  • Warm Spiced Version: Add a pinch of cinnamon and cumin to the squash before roasting for a warmly spiced Middle Eastern-inspired character.
  • Pomegranate Version: Replace the dried cranberries with fresh pomegranate seeds for a more vibrant, jewel-like version.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~340 kcal14g44g12g13g

Storage

  • Refrigerator: Store undressed components separately for up to 3 days. Assemble and dress fresh before serving for the best texture.
  • Lentils: Store cooked lentils in an airtight container for up to 5 days — they are excellent for adding to bowls and salads throughout the week.
  • Roasted squash: Keeps refrigerated for up to 4 days. Reheat briefly in the oven or air fryer before adding to the salad.

Frequently Asked Questions

Can I use a different type of lentil?

Yes — French green lentils (Puy lentils) hold their shape best and are ideal for salads. Regular green lentils also work well. Red lentils are not recommended as they become too soft and fall apart.

Can I serve this salad cold?

Yes — it is also delicious at room temperature or cold, though the warm version with the contrast between the warm squash, lentils, and cool arugula is particularly satisfying.

Is delicata squash available year-round?

Delicata squash is primarily an autumn and winter vegetable, typically available from late summer through early winter. Butternut squash is the most widely available year-round substitute.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more satisfying vegan salad and bowl recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

May 11, 2024 by All Recipes Mains & Bowls 0

MAPLE CARAMELISED BANANA OATS⁠

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Vegan + plant based⁠ and Refined sugar free⁠!!
⁠
Sweet, jammy, caramelised bananas…so drool-worthy! Incredibly good, especially on creamy oats⁠.⁠ If you love fried bananas but prefer to opt for unrefined sugars, then this is the recipe for you!


Maple is a great vegan alternative to other unrefined sweeteners And maple is usually a lot more accessible to buy at the supermarket than other options.⁠ Win Win!


⁠Drizzled with lashings of creamy peanut-butter and served on a bowlful of dreamy vanilla oats. You’ll practically float out of bed knowing you’ve got this for breakfast!⁠


⁠Ingredients:

  • Serves 4⁠
  • CARAMELISED BANANAS ⁠
  • 4 bananas, halved⁠
  • 2 tbsp maple
  • 2 tsp coconut oil
  • OATS:
  • 1.5 cups jumbo oats
  • 2 cups almond milk
  • 1/2 tsp vanilla extract
  • 2 tbsp peanut butter

METHOD⁠:

1. Add oats, almond milk and vanilla to a bowl. Stir to combine and allow to rest for 10 minutes.⁠

2. Heat coconut oil in a frying pan or dutch oven. Drizzle bananas in maple and place in the pan, sliced side down. Cook for 1-2 mins and carefully flip over using a spatula. Cook for 30 secs – 1 min.⁠

3. Add oats to a bowl and top with caramelised bananas, the leftover coconut maple oil and a good drizzle of peanut butter.

May 11, 2024 by All Recipes 0

Crispy chickpea Caesar salad

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Crispy chickpeas are one of my favourite things to make; they’re delicious as a snack, on toast, or in a salad. This vegan caeser salad is delicious, easy to make. I love a fresh, flavorful crouton for the crunch. (Perfect for leftover bread)

Served with a tasty tahini dressing. Check the 3 step recipe below:

Ingredients:

  • Crispy chickpeas:
  • 1 can of chickpeas
  • Drizzle of olive oil 
  • spices – 3/4 tsp of: salt pepper garlic powder, onion powder, smoked paprika pul beber, harissa powder.
  • Mix well and airfryer for 10 minutes on 190c, turn half way.
  • Tahini dressing:
  • In a jug, mix:
  • 1/2 cup tahini
  • 1/4 cup water.
  • 1/2 lemon juice
  • 1.5 tsp of Dijon mustard
  • 1/2 tsp of salt & pepper.
  • 1 minced garlic.

Add all ingredients and whisk, add more water if it’s too thick. Apply generously and this keeps in the fridge too.

  • Spicy croutons:
  • Tear up old bread/ciabatta etc.
  • 3 tbsp of olive oil
  • Spices: 1/2 tsp of salt, pepper, paprika, garlic powder, parsley.
  • Mix well and gently toast in a hot fry pan until brown and crispy. (will keep for a while in an air stored jar)

Method:


1. 1 romaine lettuce roughly chopped with mini gem lettuce.
2. Add crispy chickpeas, croutons, optional vegan parmesan and generously dress with tahini sauce.

May 11, 2024 by All Recipes 0

Vegan Roasted Potato Salad

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​Fragrant, creamy and super tasty. This is how potato salad should be! 😍

​Ingredients
2-3 pounds Yukon gold potatoes, cubed
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon black pepper
1 cup chopped celery
1 tablespoon sweet relish
1 green onion, chopped

Creamy Garlic Herb Sauce
1/2 cup vegan mayonnaise
1 tsp lemon juice
3 garlic cloves, minced
1 tsp dried dill
1 tsp dried oregano
1 tsp dried basil
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp smoked paprika (Can also use paprika)
1 Tbsp apple cider vinegar
1 tsp maple syrup
​
Instructions:


Preheat oven to 400 F and line a baking sheet with parchment paper. Add cubed potatoes (skin on or off) to baking sheet and drizzle with olive oil and season with salt + black pepper. Toss everything to coat potatoes. Bake for 30-35 minutes or until potatoes are golden and tender once tested with a knife.


Make the garlic herb sauce. In a bowl, add together all ingredients, whisking until smooth and combined. Adjust taste and seasonings based on preference.


Remove potatoes from the oven and let cool for 10-15 minutes. Once cooled, add Garlic Herb sauce and toss everything together until potatoes are fully coated. Add in the chopped celery, sweet relish, and green onions, tossing everything together again. Serve immediately or store tightly sealed in the refrigerator until ready to serve.

May 11, 2024 by All Recipes 2

Cauliflower Kale and Lentil Gratin

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This is the ultimate comfort food. Cheesy, warm and super tasty. The topping makes the dish 10x better!

Ingredients

1 large head of cauliflower
2 cups chopped cavalo nero
400g tin beluga lentils
1 cup shredded vegan cheese
1/2 cup vegan parmesan
Fresh parsley

Cream sauce:
1/4 cup vegan butter
1-2 cloves garlic
4 tablespoons flour, regular or gluten-free
3 cups unsweetened soy milk
1-2 tsp dijon mustard
1.5 teaspoons salt
2 teaspoon fresh thyme, chopped
1/4 teaspoon nutmeg
Black pepper

Method

1. Preheat an oven to 375 F/190 C/gas mark 5.
2. Butter a large baking dish and set it aside. Cut the cauliflower into florets and steam for 10-12 minutes until slightly tender. Rinse in cold water, drain, and arrange in the baking dish.
3. Drain and rinse beluga lentils, chop kale into small pieces, add to the baking dish and stir together with the cauliflower.
4. Peel and mince garlic.
5. In a large saucepan, melt butter on medium heat and sauté garlic for 2-3 minutes. Whisk in the flour until it becomes a smooth paste, then add the soy milk, about 1/2 cup at a time, whisking throughout. Continue whisking until the sauce is completely smooth and has started to thicken.
6. Remove sauce from heat and whisk in dijon mustard, salt, thyme, and nutmeg. Season with black pepper, to taste.
7. Pour most of the Béchamel sauce over the cauliflower, kale, and lentils, and gently stir together until the veg is well coated in sauce. Add the rest of the sauce on top and bake, uncovered, for 15 minutes.
8. Stir together shredded vegan cheese and vegan parmesan. Sprinkle evenly on top of the gratin and bake for 15-20 minutes more, until golden brown and crispy on top.
9. Garnish with chopped fresh parsley, thyme leaves, and a generous sprinkle of black pepper.

March 27, 2024 by All Recipes 0

Cottage Pie with Leek and Cauliflower Cheese

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This cottage pie looks absolutely delicious and comforting!

Ingredients

1 tsp olive oil
2 carrots, finely diced
1 red onion, finely diced
1 red pepper, finely chopped
350g mushrooms , finely chopped
3 cloves garlic, minced
2 tbsp tomato purée + 100ml water
1 tsp tamari (sub for soy sauce or Worcestershire sauce)
1 tsp dried sage
1 tsp dried thyme

Leek & Cauliflower cheese topping:
1 small head cauliflower, into florets
1 leek, diced
2 tbsp vegan butter
200ml oat/ almond milk
100g vegan grated cheese
1 heaped tbsp corn flour

Method

Start by finely chopping all of the base ingredients and adding to a pan with olive oil, fry on a medium heat for around 5 minutes

Meanwhile get a pot of water onto boil, add the cauliflower florets and leeks and allow to bubble for around 5 minutes

In the main pan, after 5 minutes of frying add the tomato purée and water, dried herbs and tamari and leave to simmer for 5 minutes

Drain the water from the cauliflower and leeks, leaving them in the colander, then add the other ingredients to the pot, heat and stir to create the ‘cheese’ sauce, add the cauliflower and leek back in stir through

Preheat the oven to 180°C, pour the pan full of veggies to a baking dish, then pour the cauliflower and leek cheese topping on top, bake in the oven for around 30 minutes

Serve with steamed greens and enjoy

March 27, 2024 by All Recipes 0

BBQ Pulled Tofu Bowl

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BBQ Pulled Tofu Bowl with Roasted Potato Wedges and Herby Corn. Not liking jackfruit? Or having trouble where to find it? How about using tofu instead!⁣ 

Ingredients

⁣The pulled tofu⁣

⁣1-2 tbsp salted vegan butter⁣
⁣1 block extra firm tofu, pressed & grated⁣
⁣250g sliced mushrooms ⁣
⁣3 tbsp tamari⁣
⁣4 tbsp ketchup⁣
⁣3 tbsp maple syrup ⁣
⁣1 tsp dijon⁣
⁣1 tsp apple cider vinegar⁣
⁣1 tsp liquid smoke (optional) ⁣
⁣1 tsp garlic powder⁣
⁣1/2 tsp chili powder ⁣
⁣a pinch salt + pepper⁣

⁣In a frying pan over medium heat, melt vegan butter. Cook tofu first for a few minutes, until golden. Add mushrooms and cook until moisture evaporates. Season with salt and pepper. ⁣
⁣⁣
⁣In a small bowl, combine remaining ingredients. Pour over tofu and mushrooms and stir to coat. ⁣

The corn:⁣

320g peaches & cream corn, frozen⁣
⁣2 tbsp salted vegan butter ⁣
⁣30g chimichurri⁣
⁣salt, to taste⁣

In a frying pan, melt vegan butter. Add corn and cook for a few minutes until heated through. Season and stir in chimichurri. ⁣
⁣⁣
⁣The potato wedges:⁣
⁣4-6 medium potatoes, sliced into wedges⁣
⁣2 tbsp extra virgin olive oil⁣
⁣a pinch of salt + pepper⁣
⁣⁣
⁣Preheat oven to 400. Toss potato wedges in oil, salt and pepper. ⁣
⁣⁣
⁣Place on a baking tray lined with a silicone mat. Roast for 25 minutes, flip and roast for an additional 10-15 minutes. Should be fork tender, golden and crispy. ⁣
⁣⁣
⁣Divide potato wedges, BBQ pulled tofu and herby corn into 4 bowls. Enjoy!⁣
⁣⁣
⁣Serves 4⁣

March 27, 2024 by All Recipes 0

Vegan One-Pot Mushroom Soup — The Most Deeply Satisfying Plant-Based Soup You Will Make All Week

one pot vegan mushroom stroganoff

There are soups you make because something warm is needed. And then there are soups like this Vegan One-Pot Mushroom Soup — the kind that fills the kitchen with the most extraordinary aroma of deeply browned mushrooms and garlic and thyme from the moment the heat goes on, that cooks down into a broth of such remarkable depth and body that it tastes like it simmered for hours rather than thirty-five minutes, and that delivers spoonful after spoonful of rich, earthy, umami-packed satisfaction that makes it genuinely one of the most craveable soups in the entire plant-based repertoire. This is that soup. The one that makes mushroom skeptics reconsider everything. The one that gets made again the very next week.

This recipe builds extraordinary depth from a combination of cremini and dried mushrooms — the fresh mushrooms providing body and texture, the dried mushrooms providing an intensely concentrated umami hit that elevates the entire broth far beyond what fresh mushrooms alone could achieve. A generous amount of garlic, fresh thyme, soy sauce, and a splash of balsamic vinegar add the layers of savory complexity that make this soup so deeply satisfying.

What makes this soup so outstanding is the searing technique — taking the time to brown the mushrooms properly in a hot pan before building the soup around them, producing that deep, caramelized, almost meaty mushroom flavor that is the defining characteristic of a truly great mushroom soup.

This recipe is 100% vegan, naturally gluten-free when made with tamari, ready in just 35 minutes, made in one pot, and absolutely magnificent served with crusty bread for soaking up every last drop of the broth.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
10 mins25 mins35 mins4~180 kcal

Ingredients

For the Soup

  • 600g cremini or mixed mushrooms, sliced
  • 20g dried porcini or shiitake mushrooms
  • 1 cup (240ml) boiling water (for soaking dried mushrooms)
  • 1 large onion, finely diced
  • 5 cloves garlic, minced
  • 2 tbsp olive oil
  • 4 cups (960ml) vegetable broth
  • 2 tbsp soy sauce or tamari
  • 1 tbsp balsamic vinegar
  • 1 tsp fresh thyme leaves (or ½ tsp dried)
  • 1 tsp fresh rosemary, finely chopped
  • Salt and black pepper to taste

Optional Add-ins

  • ½ cup (120ml) plant cream or coconut cream stirred in at the end for a creamy version
  • 1 cup (180g) cooked pearl barley for extra substance
  • A splash of dry white wine added after the garlic
  • 2 tbsp nutritional yeast for extra umami depth

To Serve

  • Crusty bread
  • Fresh parsley, finely chopped
  • A drizzle of good olive oil
  • Cracked black pepper

Instructions

  1. Soak the dried mushrooms. Place the dried mushrooms in a small bowl and pour the boiling water over them. Let soak for 15 minutes until softened. Strain the soaking liquid through a fine sieve and reserve — this mushroom broth is extraordinarily flavorful and goes into the soup. Roughly chop the rehydrated mushrooms.
  2. Sear the fresh mushrooms. Heat the olive oil in a large pot over high heat until shimmering. Add the sliced fresh mushrooms in a single layer — work in batches if needed — and let sit undisturbed for 2–3 minutes until deeply golden on the bottom before stirring. Continue cooking until golden all over and any released liquid has evaporated completely, about 6–8 minutes total. Season with salt and pepper.
  3. Build the aromatics. Reduce heat to medium and add the onion to the pot. Cook for 4–5 minutes until softened. Add the garlic, thyme, and rosemary and cook for 60 seconds until fragrant.
  4. Build the soup. Add the rehydrated chopped mushrooms and their strained soaking liquid to the pot. Add the vegetable broth, soy sauce, and balsamic vinegar. Bring to a boil then reduce to a simmer and cook for 12–15 minutes until the broth has deepened in flavor.
  5. Adjust and serve. Taste and season generously with salt and black pepper. For a creamier version, stir in plant cream at this stage. Serve hot with crusty bread alongside and a scattering of fresh parsley over the top.

Pro Tips

  • Sear the mushrooms properly before building the soup — this step is what creates the deep, almost meaty mushroom flavor that makes this soup so extraordinary. A crowded pan steams rather than sears; use the largest pan you have and work in batches if needed.
  • Never skip the dried mushrooms — they contribute a concentrated umami depth that fresh mushrooms alone cannot replicate, and their soaking liquid adds another layer of rich flavor to the broth.
  • Add the mushroom soaking liquid carefully — pour slowly and leave any grit behind in the bowl, or strain through a fine sieve.
  • Taste and season the broth generously at the end — mushroom soup rewards confident seasoning.

Why Dried Mushrooms Make This Soup Extraordinary

Dried mushrooms contain significantly higher concentrations of glutamates and other umami compounds than fresh mushrooms, as the drying process concentrates all their flavor compounds dramatically. Adding even a small amount of dried porcini or shiitake to a soup that already contains fresh mushrooms creates a depth and complexity that would be impossible to achieve with fresh mushrooms alone, producing a broth that tastes deeply savory and complex rather than merely mushroomy.

Flavor Variations

  • Creamy Mushroom Soup: Stir in half a cup of plant cream or blended cashews at the end for a richer, creamier version.
  • Mushroom and Barley Soup: Add a cup of cooked pearl barley for a more substantial, hearty soup that works as a complete meal.
  • Spicy Mushroom Soup: Add a pinch of chili flakes and a teaspoon of smoked paprika for a warmer, spiced version.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~180 kcal7g16g3g9g

Storage

  • Refrigerator: Store in an airtight container for up to 5 days. The soup deepens in flavor during storage and is often even better on day 2 or 3. Reheat gently on the stovetop.
  • Freezer: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if needed.
  • Meal prep: This soup is an excellent meal prep staple — make a large batch at the beginning of the week for effortless lunches and dinners.

Frequently Asked Questions

Can I use only fresh mushrooms without the dried ones?

Yes, though the soup will have less depth. If omitting dried mushrooms, add an extra tablespoon of soy sauce and a teaspoon of nutritional yeast to compensate for some of the lost umami complexity.

What type of dried mushrooms work best?

Porcini mushrooms provide the most intense, truffle-like flavor; shiitake provides a deeper, earthier umami. Either works beautifully, as does a mixed dried mushroom blend.

Can I blend this soup?

Yes — blend half the soup for a version that is partially smooth and partially chunky, which many people find the most satisfying texture. Alternatively blend completely for a smooth, creamy mushroom bisque.

Tried this recipe? Leave a comment below and let us know how it turned out! Tag us on Instagram and Facebook — we love seeing your plant-powered creations. Looking for more rich, satisfying vegan soup and dinner recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

March 27, 2024 by All Recipes Dinner 0

Vegan Carrot Cake

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Vegan Carrot Cake is a delicious and flavorful treat for dessert lovers. Filled with natural sweetness from carrots, your taste buds will thank you. Gather your ingredients, follow our simple instructions given below and enjoy the taste of this delectable vegan carrot cake.

Ingredients:

2 cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/2 tsp salt
1/2 cup vegetable oil
1/2 cup unsweetened applesauce
1 1/2 cups granulated sugar
1 tsp vanilla extract
1/4 cup unsweetened almond milk
2 cups grated carrots
1/2 cup chopped walnuts (optional)


For the vegan cream cheese frosting:

1/2 cup vegan butter, softened
8 oz vegan cream cheese, softened
3 cups powdered sugar
1 tsp vanilla extract


Instructions:

Preheat the oven to 350°F (180°C) and grease a 9-inch cake pan.

In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt.

In a separate large bowl, whisk together the oil, applesauce, sugar, vanilla extract, and almond milk until smooth.

Add the dry ingredients to the wet ingredients and mix until just combined.

Fold in the grated carrots and chopped walnuts (if using).

Pour the batter into the prepared cake pan and bake for 30-35 minutes, or until a toothpick inserted in the center of the cake comes out clean.

While the cake is baking, make the vegan cream cheese frosting. In a large bowl, beat the vegan butter and vegan cream cheese together until smooth.

Add the powdered sugar and vanilla extract and beat until creamy.

Once the cake has cooled, spread the frosting on top of the cake.

Serve and enjoy!

Note: You can also make this recipe into cupcakes by dividing the batter among 12 muffin cups and baking for 18-20 minutes 

September 6, 2023 by All Recipes 0

Chickpea Paprikash with Buttery Parsley Noodles 

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Another gorgeous meal that is on top of our must-try list! 

Ingredients.

1/2 lb. pasta
2 tbsp vegan butter, divided
3 tbsp finely chopped fresh parsley
1 cup finely chopped onion
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp black pepper
1 tbsp tomato paste
1 tsp garlic powder
2 tbsp sweet paprika
2 15 oz. cans chickpeas, drained and rinsed
1 tbsp all-purpose flour
1 cup vegetable broth
2 cups crushed tomatoes
1/2 cup vegan sour cream
1/8 to 1/4 tsp red chili flakes (optional)

Method.

Cook pasta according to package directions for al dente in salted water (2 tbsp kosher salt), then drain.

Transfer pasta to large mixing bowl, add 1 tbsp butter & fresh parsley. Remove water from pan. Over medium heat, add onions, oil, remaining butter, salt & pepper to pan.

Stir, cook on medium low heat for 5 min. Add tomato paste & garlic powder.

Stir, cook 3 min. Stir in paprika & chickpeas. Then stir in the flour. Stir in vegetable broth foll owed by crushed tomatoes, sour cream & optional red chili flakes. Stir well to incorporate. Bring to gentle simmer, cook for 4-5 min, careful not to boil. Add pasta and serve.

April 19, 2023 by All Recipes 0