family dinner vegan

Vegan Spicy Jalapeno Tofu Bowls

vegan spicy jalapeno tofu bowls

There are dinners you make because something quick and satisfying is needed. And then there are dinners like these Vegan Spicy Jalapeño Tofu Bowls — the kind that combine crispy golden tofu coated in a fiery, glossy jalapeño sauce with fluffy rice, crunchy fresh vegetables, and a cooling dollop of avocado or vegan crema, building one of the most genuinely exciting and balanced bowls you will make all week. This is that bowl. The one where every element pulls its own weight — heat, crunch, freshness, and richness all present simultaneously. The one that disappears the moment it is set on the table.

This recipe coats crispy pan-fried tofu in a vibrant sauce built on fresh jalapeño, garlic, lime, and a touch of honey-style maple syrup, served over rice with fresh vegetables and a cooling element to balance the heat. It is a build-your-own bowl that comes together in well under thirty minutes and delivers genuine restaurant-quality flavor.

What makes this dish so outstanding is the jalapeño sauce — blended fresh rather than cooked down, preserving the bright, grassy heat of the chili and the sharp freshness of lime in a way that a long-simmered sauce never achieves, producing a sauce that tastes alive and vibrant against the rich, crispy tofu.

This recipe is 100% vegan, naturally gluten-free when made with tamari, ready in just 30 minutes, and absolutely wonderful served over steamed rice or quinoa with extra lime wedges alongside.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
15 mins15 mins30 mins4~420 kcal

Ingredients

For the Crispy Tofu

  • 450g firm tofu, pressed and cubed
  • 2 tbsp cornstarch
  • 2 tbsp neutral oil
  • ½ tsp salt

For the Jalapeño Sauce

  • 3 jalapeños, roughly chopped (deseeded for less heat)
  • 4 cloves garlic
  • ¼ cup (15g) fresh cilantro
  • 3 tbsp fresh lime juice
  • 2 tbsp soy sauce or tamari
  • 2 tbsp maple syrup
  • 2 tbsp olive oil
  • 2 tbsp water, to thin

For the Bowls

  • 2 cups (370g) cooked rice
  • 1 cup (175g) corn kernels, fresh or grilled
  • 1 cup (175g) black beans, drained and rinsed
  • 1 avocado, sliced
  • ½ small red onion, thinly sliced
  • ¼ cup (15g) fresh cilantro, chopped
  • 1 lime, cut into wedges

Optional Add-ins

  • Vegan crema or vegan sour cream, drizzled over
  • Pickled jalapeños for extra heat
  • Shredded red cabbage for crunch
  • Crumbled vegan cotija or feta

To Serve

  • Extra lime wedges
  • Tortilla chips alongside
  • Hot sauce for those who want more heat

Instructions

  1. Press and prepare the tofu. Press the tofu for at least 10 minutes to remove excess water. Cut into 2cm cubes and toss with the cornstarch and salt until evenly coated.
  2. Crisp the tofu. Heat the oil in a large skillet over medium-high heat. Add the tofu in a single layer and cook for 3–4 minutes per side, turning occasionally, until golden and crispy on all sides. Remove and set aside.
  3. Make the jalapeño sauce. Place the jalapeños, garlic, cilantro, lime juice, soy sauce, maple syrup, and olive oil in a blender. Blend until mostly smooth, adding water a tablespoon at a time to reach a thick but pourable consistency.
  4. Coat the tofu. Toss the crispy tofu in the jalapeño sauce until evenly coated, reserving a small amount of sauce for drizzling over the finished bowls.
  5. Assemble the bowls. Divide the rice between four bowls. Top each with the jalapeño-coated tofu, corn, black beans, sliced avocado, and red onion.
  6. Finish and serve. Drizzle with the reserved jalapeño sauce, scatter fresh cilantro over the top, and serve with lime wedges alongside.

Pro Tips

  • Press the tofu thoroughly for the crispiest result — excess moisture prevents proper browning.
  • Deseed the jalapeños for a milder sauce, or leave the seeds and membranes in for significantly more heat.
  • Toss the tofu in the sauce just before serving to maintain maximum crispiness.
  • Taste the sauce before using and adjust the lime, maple syrup, or salt to balance the heat to your preference.

Why This Bowl Works So Well

This bowl balances heat, freshness, crunch, and richness in a single dish — the fiery jalapeño sauce is balanced by the cooling avocado, the crispy tofu is balanced by the soft rice and beans, and the bright lime cuts through the richness of everything else. This kind of deliberate balance across multiple sensory dimensions is what makes a bowl meal genuinely satisfying rather than simply a collection of ingredients in a dish.

Flavor Variations

  • Mango Jalapeño Bowls: Add diced fresh mango for a sweet contrast against the spicy tofu.
  • Cilantro Lime Rice Version: Toss the cooked rice with extra lime juice and chopped cilantro before assembling for a more vibrant base.
  • Extra Spicy Version: Leave the jalapeño seeds in and add a fresh serrano pepper to the sauce for serious heat.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~420 kcal18g50g11g17g

Storage

  • Refrigerator: Store components separately for up to 4 days. The tofu is best reheated in a hot pan or air fryer to restore crispiness; assemble fresh with cold components like avocado added just before eating.
  • Sauce: The jalapeño sauce keeps in the refrigerator for up to 5 days and is excellent on tacos, grain bowls, or as a dip.
  • Freezer: The crispy tofu can be frozen for up to 1 month; reheat in an air fryer or oven before using.

Frequently Asked Questions

How spicy is this dish?

With seeds removed, the heat is moderate and approachable. Leaving seeds in or adding additional fresh chili significantly increases the heat for those who prefer it spicier.

Can I use a different protein instead of tofu?

Yes — tempeh or chickpeas work well with the same sauce and crisping technique.

Can I make this ahead for meal prep?

Yes — prepare all components and store separately, assembling fresh each day. The tofu reheats best in an air fryer to restore its crispy texture.

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 vibrant vegan bowl and dinner recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

October 5, 2022 by All Recipes Mains & Bowls 0

Flavor-Packed Vegan Meatballs with Lentils, Mushrooms and Walnuts in Rich Marinara — The Most Hearty Plant-Based Dinner You Will Make All Week

flavor packed vegan meatballs

Juicy on the inside, golden and lightly crisp on the outside, and bursting with savory Italian herbs, these Flavor-Packed Vegan Meatballs are the plant-based comfort food you have been looking for. They are made from a hearty blend of lentils, mushrooms, and walnuts, seasoned with garlic, fennel, and smoked paprika, then baked until browned and simmered in a rich, garlicky marinara sauce.

What makes these meatballs so good is the combination of ingredients. Cooked lentils give a tender, protein-rich base, while finely chopped mushrooms add deep umami and moisture. Toasted walnuts bring richness and a satisfying, slightly chewy texture, and rolled oats and breadcrumbs bind everything together so the meatballs hold their shape. A spoonful of tomato paste, soy sauce, and nutritional yeast boosts the savory depth, and fennel seeds add the distinctive flavor of Italian sausage.

They are easy to make, too. Everything goes into a food processor and is pulsed until just combined, then rolled into balls, baked until golden, and finished in sauce. There is no frying, no special equipment, and no hard-to-find ingredients. The meatballs freeze beautifully, so you can make a double batch and keep some for later.

Serve them over spaghetti, tucked into a toasted sub with melted vegan cheese, over creamy polenta, or on their own with a side of crusty bread. They are loved by vegans and non-vegans alike, and they work well for family dinners, meal prep, and entertaining.

This recipe is 100% vegan, can be made gluten-free, and makes about 24 meatballs in 45 minutes.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
20 mins25 mins45 mins6 (about 4 meatballs each)~320 kcal

Ingredients

For the Vegan Meatballs

  • 1½ cups (300g) cooked brown or green lentils, well drained
  • 8 oz (225g) cremini mushrooms, finely chopped
  • ¾ cup (90g) walnuts, toasted
  • ¾ cup (70g) rolled oats
  • ½ cup (50g) breadcrumbs
  • 1 small onion, finely diced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 2 tbsp soy sauce or tamari
  • 2 tbsp nutritional yeast
  • 2 tbsp olive oil
  • 1 tsp fennel seeds, lightly crushed
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • ½ tsp salt
  • ¼ tsp black pepper
  • ¼ tsp chili flakes
  • 2 tbsp ground flaxseed mixed with 5 tbsp water (flax egg)
  • 2 tbsp fresh parsley, chopped

For the Quick Marinara Sauce

  • 1 can (800g) crushed tomatoes
  • 3 cloves garlic, minced
  • 2 tbsp olive oil
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1 tsp sugar or maple syrup
  • ½ tsp salt
  • Pinch of chili flakes
  • Fresh basil to finish

To Serve

  • Cooked spaghetti, penne, or polenta
  • Toasted sub rolls with vegan cheese
  • Fresh basil or parsley
  • Vegan parmesan
  • Crusty garlic bread
  • Chili flakes

Instructions

  1. Prepare the flax egg. Mix the ground flaxseed with 5 tablespoons of water and let it sit for 10 minutes until thick and gel-like.
  2. Cook the vegetables. Heat 1 tablespoon of oil in a large skillet over medium heat. Add the onion and cook for 4–5 minutes until soft. Add the mushrooms and cook for 6–8 minutes until all their moisture has evaporated and they are browned. Add the garlic and cook for 1 minute. Stir in the tomato paste and cook for another minute. Let cool for 10 minutes.
  3. Pulse the dry ingredients. In a food processor pulse the walnuts and oats until coarsely ground. Transfer to a large bowl.
  4. Add the lentils. Add the cooked mushroom mixture, lentils, breadcrumbs, soy sauce, nutritional yeast, fennel seeds, oregano, paprika, salt, pepper, chili flakes, parsley, and flax egg. Mix and lightly mash with a fork or your hands until the mixture holds together when squeezed. Leave some texture and do not turn it into a paste.
  5. Chill. Refrigerate the mixture for 15–20 minutes to firm up. This makes rolling easier and helps the meatballs hold their shape.
  6. Shape and bake. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment. Roll the mixture into about 24 balls, each about 2 tablespoons in size, and place them on the sheet. Brush lightly with olive oil.
  7. Bake. Bake for 22–25 minutes, turning once halfway, until golden brown and firm.
  8. Make the sauce. While the meatballs bake, heat the olive oil in a saucepan over medium heat. Add the garlic and cook for 30 seconds. Add the tomatoes, basil, oregano, sugar, salt, and chili flakes. Simmer for 15 minutes until slightly thickened.
  9. Combine. Gently add the baked meatballs to the sauce and simmer for 5 minutes so they soak up the flavor.
  10. Serve. Serve over pasta or in sandwiches, topped with fresh basil and vegan parmesan.

Pro Tips for the Best Vegan Meatballs

  • Cook the mushrooms until dry. Removing their moisture prevents soggy meatballs and builds flavor.
  • Do not over-process. Keep some texture so the meatballs taste meaty rather than mushy.
  • Chill the mixture. Firm mixture is easier to roll and holds together during baking.
  • Toast the walnuts. Toasting brings out their flavor and adds a deeper, nuttier taste.
  • Use cooked, well-drained lentils. Excess water makes the mixture wet and soft.
  • Flip halfway through baking. This gives even browning on all sides.
  • Wet your hands when rolling. This keeps the mixture from sticking.

Why This Meatball Mixture Works

A great plant-based meatball needs three things: structure, moisture, and savory depth. Lentils and oats provide the structure and bulk, mushrooms contribute moisture and umami, and walnuts add fat and richness that mimic the juiciness of meat. Binders like breadcrumbs and flaxseed hold everything together, while tomato paste, soy sauce, and nutritional yeast boost the savory flavor.

The seasonings, especially fennel seed, smoked paprika, and oregano, give the meatballs a familiar, Italian-style flavor. The result is satisfying, well-rounded, and full of character rather than a bland imitation.

Nutritionally, lentils add plant protein, fiber, iron, and folate, while walnuts provide omega-3 fatty acids. A serving provides about 14 grams of protein and 7 grams of fiber, making the meatballs filling and nourishing.

Flavor Variations

  • Spicy Italian Meatballs: Add extra chili flakes and a teaspoon of smoked paprika for a spicy sausage-style flavor.
  • BBQ Meatballs: Toss the baked meatballs in barbecue sauce and serve with mashed potatoes.
  • Swedish-Style Meatballs: Serve in a creamy mushroom gravy with lingonberry jam or cranberry sauce.
  • Meatball Sub: Pile them in a toasted roll with marinara and melted vegan mozzarella.

Nutritional Highlights (Per Serving — 4 meatballs with sauce)

CaloriesProteinCarbsFiberFat
~320 kcal14g38g7g14g

Storage

  • Refrigerator: Store cooked meatballs in an airtight container for up to 5 days, with or without sauce.
  • Freezer: Freeze cooked or uncooked meatballs on a tray until solid, then transfer to a freezer bag for up to 3 months. Bake or simmer from frozen, adding a few extra minutes.
  • Reheating: Warm in a covered skillet with sauce or in a 375°F (190°C) oven for 10–12 minutes.
  • Meal prep: Make a double batch and freeze for easy dinners on busy nights.

Frequently Asked Questions

Why are my meatballs falling apart?

The mixture may be too wet or not chilled enough. Make sure the lentils and mushrooms are well drained and cooked down, chill the mixture, and add a few more breadcrumbs if needed.

Can I make them gluten-free?

Use gluten-free oats and breadcrumbs and tamari instead of soy sauce. Check labels on the other ingredients.

Can I fry them instead of baking?

Yes. Pan-fry in a little oil over medium heat for 8–10 minutes, turning often, until browned all over. Baking is easier and uses less oil.

Can I use an air fryer?

Yes. Air fry at 375°F (190°C) for 12–14 minutes, shaking the basket once halfway.

Can I make them nut-free?

Replace the walnuts with sunflower seeds or toasted pumpkin seeds. The flavor will be slightly different but still delicious.

What can I use instead of a flax egg?

Use a chia egg, or 3 tablespoons of aquafaba, or simply an extra 2 tablespoons of breadcrumbs for binding.

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 hearty vegan dinner recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

September 25, 2022 by All Recipes Dinner 0

Creamy Vegan Pasta with Air Fryer Tofu, Peas and Lemon Garlic Sauce — The Most Comforting Plant-Based Pasta You Will Make All Week

creamy vegan pasta with air fryer tofu

Silky, garlicky, and brightened with fresh lemon, this Creamy Vegan Pasta with Air Fryer Tofu is the kind of dinner that feels indulgent but comes together quickly. Al dente pasta is tossed in a velvety white bean and cashew cream sauce, then topped with golden, crispy air fryer tofu and sweet green peas. It is rich without being heavy, and every bite is packed with flavor and texture.

The sauce is the heart of this dish. Instead of heavy cream, it uses a blend of cannellini beans and soaked cashews, which together create an ultra-smooth, creamy base with a mild, buttery flavor. Roasted garlic, nutritional yeast, lemon juice, and a touch of Dijon mustard give it depth and tang, while a splash of starchy pasta water helps it cling to every strand. It is naturally dairy-free and surprisingly light.

The tofu is cooked in the air fryer, which makes it unbelievably crisp with very little oil. Pressed tofu is cubed, tossed in cornstarch and seasonings, and air fried until the edges are golden and crunchy. It adds protein and a satisfying contrast to the creamy pasta, and it takes just 12 to 15 minutes.

Peas add sweetness and color, a handful of fresh basil or parsley adds brightness, and a sprinkle of black pepper and chili flakes finishes the dish. Serve it with a simple green salad and garlic bread for an easy, cozy meal.

This recipe is 100% vegan, can be made gluten-free, and is ready in about 30 minutes.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
10 mins20 mins30 mins4~560 kcal

Ingredients

For the Air Fryer Tofu

  • 1 block (400g) extra-firm tofu, pressed for 15 minutes and cut into 2cm cubes
  • 2 tbsp cornstarch
  • 1 tbsp soy sauce or tamari
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • ½ tsp onion powder
  • ½ tsp salt
  • ¼ tsp black pepper

For the Pasta

  • 12 oz (340g) fettuccine, penne, or rigatoni
  • 1 cup (150g) frozen peas
  • 2 tbsp fresh basil or parsley, chopped
  • Zest of 1 lemon

For the Creamy Lemon Garlic Sauce

  • 1 can (400g) cannellini beans, drained and rinsed
  • ½ cup (70g) raw cashews, soaked in hot water for 20 minutes and drained
  • 1 cup (240ml) unsweetened plant milk
  • 4 cloves garlic, minced (or 1 head roasted garlic)
  • 3 tbsp nutritional yeast
  • 2 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tsp Dijon mustard
  • 1 tsp onion powder
  • ¾ tsp salt, plus more to taste
  • ¼ tsp black pepper
  • Pinch of nutmeg

To Serve

  • Extra lemon zest
  • Vegan parmesan
  • Chili flakes
  • Fresh basil
  • Cracked black pepper
  • Garlic bread

Instructions

  1. Press and season the tofu. Wrap the tofu in a clean towel and press for 15 minutes. Cut into cubes and toss gently with soy sauce and oil, then add the cornstarch, garlic powder, paprika, onion powder, salt, and pepper and toss until every piece is coated.
  2. Air fry the tofu. Preheat the air fryer to 400°F (200°C). Arrange the tofu in a single layer in the basket and cook for 12–15 minutes, shaking the basket every 5 minutes, until golden and crisp.
  3. Boil the pasta. Meanwhile, cook the pasta in well-salted water until al dente. Add the peas for the final minute. Reserve 1 cup of the pasta water, then drain.
  4. Make the sauce. In a high-speed blender combine the beans, cashews, plant milk, garlic, nutritional yeast, lemon juice, olive oil, mustard, onion powder, salt, pepper, and nutmeg. Blend for 1–2 minutes until completely smooth and velvety.
  5. Warm the sauce. Pour the sauce into the empty pasta pot over medium-low heat and warm for 2–3 minutes, stirring often. Do not boil. Thin with reserved pasta water, a splash at a time, until silky.
  6. Combine. Add the cooked pasta and peas to the sauce and toss until evenly coated. Add more pasta water if the sauce is too thick. Stir in the lemon zest and fresh herbs.
  7. Taste and adjust. Add more salt, lemon juice, or pepper as needed. The sauce should taste creamy, savory, and bright.
  8. Serve. Divide the pasta among bowls and top with the crispy tofu. Finish with lemon zest, vegan parmesan, chili flakes, and cracked pepper. Serve right away.

Pro Tips for the Creamiest Pasta and Crispiest Tofu

  • Press the tofu well. Dry tofu crisps better and absorbs seasoning more effectively.
  • Coat with cornstarch. It forms a thin crust that turns crisp in the air fryer.
  • Do not crowd the basket. Tofu needs space and airflow to crisp up. Cook in batches if needed.
  • Blend the sauce until perfectly smooth. A high-speed blender gives the silkiest sauce. If yours is less powerful, soak the cashews longer.
  • Use pasta water. The starch helps the sauce cling and become glossy.
  • Warm the sauce gently. High heat can make a bean-based sauce thick or grainy.
  • Add lemon at the end. It keeps the flavor bright and fresh.

Why This Sauce Is So Creamy

Cannellini beans have a naturally smooth, creamy texture and a mild flavor, making them an excellent base for dairy-free sauces. When blended with cashews, which add richness and a subtle sweetness, they create a sauce with a silky mouthfeel that rivals cream. Nutritional yeast contributes savory, cheesy depth, and Dijon mustard adds a gentle tang.

Because the sauce is made with beans and nuts, it brings protein, fiber, and healthy fats instead of the saturated fat in heavy cream. Tofu adds even more protein, and peas provide fiber and vitamin C. A serving provides around 28 grams of plant-based protein, making this a surprisingly filling dinner.

The air fryer also helps keep the dish lighter. It circulates hot air to crisp the tofu with only a tablespoon of oil, so you get the crunch of fried tofu without the heaviness.

Flavor Variations

  • Broccoli Lemon Pasta: Add steamed broccoli florets alongside the peas.
  • Spicy Garlic Pasta: Add extra chili flakes and a teaspoon of chili oil.
  • Mushroom Cream Pasta: Add sautéed mushrooms for extra umami.
  • Pesto Cream Pasta: Stir 2 tablespoons of vegan pesto into the sauce for a green, herby twist.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~560 kcal28g74g10g18g

Storage

  • Refrigerator: Store pasta and tofu separately in airtight containers for up to 4 days. The sauce thickens as it cools.
  • Reheating: Reheat pasta in a skillet with a splash of plant milk or water. Re-crisp the tofu in the air fryer for 3–4 minutes.
  • Sauce: Keeps for 5 days in the refrigerator, and freezes for up to 2 months.
  • Meal prep: Pack the tofu separately so it stays crisp.

Frequently Asked Questions

Can I make the sauce without cashews?

Yes. Replace the cashews with an extra half can of beans and a tablespoon of olive oil, or use sunflower seeds for a nut-free version.

Can I bake the tofu instead?

Yes. Bake at 425°F (220°C) for 25–30 minutes, turning once, until golden and crisp.

How do I make this gluten-free?

Use gluten-free pasta and tamari instead of soy sauce, and check labels on the other ingredients.

Can I use a different bean?

Great northern beans or white butter beans also work and are similarly creamy.

Can I make the sauce ahead?

Yes. Make it up to 5 days ahead and reheat gently with a splash of plant milk.

What other vegetables can I add?

Spinach, asparagus, zucchini, or sun-dried tomatoes are all great additions.

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 easy vegan pasta and dinner recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

September 22, 2022 by All Recipes Dinner 0

TOFU AND MUSHROOM CHEEZY FLORENTINE

tofu and mushroom cheezy florentine

There are dinners you make because something needs to be on the table. And then there are dinners like this Tofu and Mushroom Cheezy Florentine — the kind that comes together in one pan, bubbling with a creamy, cheesy spinach sauce studded with golden mushrooms and tender tofu, deeply savory and satisfying enough to make anyone forget there is no dairy or eggs anywhere in the dish. This is that dinner. The one that turns a handful of simple ingredients into something that tastes genuinely indulgent. The one that gets requested again before the leftovers are even finished.

Florentine, in classical cooking, refers to dishes prepared with spinach, often bound in a rich, creamy sauce. This plant-based version combines that beloved spinach and cream pairing with seared mushrooms and pan-fried tofu, all brought together in a cashew-based cheese sauce that thickens beautifully and coats every component in deeply savory richness.

What makes this dish so outstanding is the layering of textures and flavors — crisp-edged tofu, deeply golden mushrooms, and silky wilted spinach all bound together in a sauce that tastes remarkably close to a classic cream and cheese florentine, without a trace of dairy.

This recipe is 100% vegan, naturally gluten-free, ready in about 35 minutes, and absolutely wonderful served over rice, pasta, or simply with crusty bread to soak up every bit of the sauce.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
10 mins25 mins35 mins4~340 kcal

Ingredients

For the Tofu and Mushrooms

  • 400g firm or extra firm tofu, pressed and cubed
  • 250g mushrooms (cremini or button), sliced
  • 2 tbsp olive oil, divided
  • 1 tsp soy sauce
  • Salt and black pepper to taste

For the Cheezy Florentine Sauce

  • 1 cup (130g) raw cashews, soaked in boiling water for 20 minutes then drained
  • 1½ cups (360ml) vegetable broth
  • 4 tbsp nutritional yeast
  • 4 cloves garlic, minced
  • 1 tbsp lemon juice
  • ½ tsp onion powder
  • ¼ tsp nutmeg
  • ½ tsp salt
  • ¼ tsp white pepper

For the Spinach

  • 5 cups (150g) fresh spinach, roughly chopped
  • 1 small onion, finely diced

Optional Add-ins

  • ¼ tsp chili flakes for gentle heat
  • ½ cup (60g) shredded vegan mozzarella stirred in at the end
  • Sun-dried tomatoes, chopped

To Serve

  • Crusty bread
  • Steamed rice or pasta
  • Fresh parsley, chopped

Instructions

  1. Press and cube the tofu. Press the tofu for at least 10 minutes to remove excess water, then cut into 2cm cubes.
  2. Sear the tofu. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the tofu cubes and cook for 6–8 minutes, turning occasionally, until golden on most sides. Drizzle with soy sauce in the final minute of cooking. Remove and set aside.
  3. Sear the mushrooms. In the same pan, heat the remaining oil and add the mushrooms in a single layer. Sear undisturbed for 2–3 minutes before stirring, then continue cooking for another 2–3 minutes until deeply golden. Season with salt and pepper and remove from the pan.
  4. Cook the onion and spinach. Add the diced onion to the pan and cook for 3–4 minutes until softened. Add the spinach in batches, stirring until wilted, about 2–3 minutes total.
  5. Make the cheese sauce. Blend the drained cashews, vegetable broth, nutritional yeast, garlic, lemon juice, onion powder, nutmeg, salt, and white pepper until completely smooth.
  6. Combine everything. Pour the cashew sauce into the pan with the spinach and onion. Add the seared mushrooms and tofu back to the pan. Stir gently to combine and simmer for 4–5 minutes until the sauce has thickened slightly and everything is heated through.
  7. Serve immediately. Garnish with fresh parsley and serve hot over rice, pasta, or with crusty bread.

Pro Tips

  • Press the tofu thoroughly before cooking to ensure it sears properly rather than steaming in the pan.
  • Sear the tofu and mushrooms separately to give each enough space to brown properly.
  • Blend the cashew sauce until completely smooth for the silkiest texture.
  • Taste and adjust seasoning generously, as the sauce needs to flavor the entire dish.

Why This Combination Works

Tofu provides protein and a satisfying bite once properly seared, mushrooms contribute deep umami richness, and spinach adds the classic florentine character along with color and nutrients. Bound together in a rich cashew cheese sauce, these components create a dish that is balanced in texture and deeply satisfying in flavor.

Flavor Variations

  • Florentine Pasta Bake: Toss the finished dish with cooked pasta and bake with a breadcrumb topping for a baked pasta version.
  • Spicy Florentine: Add chili flakes or a diced jalapeño for gentle heat throughout.
  • Mushroom Lovers Version: Double the mushrooms and use a mix of varieties for extra depth.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~340 kcal18g18g5g22g

Storage

  • Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if the sauce has thickened too much.
  • Freezer: Freezes reasonably well for up to 2 months, though the tofu texture softens slightly after thawing.

Frequently Asked Questions

Can I use a different protein instead of tofu?

Yes — tempeh or chickpeas can be substituted for a different texture and flavor.

Can I make this without a blender?

Yes — use store-bought vegan cream cheese thinned with broth and seasoned with the same garlic and nutritional yeast as an alternative base.

Can I add pasta directly into this dish?

Yes — toss cooked pasta directly into the finished sauce for a complete one-pan meal.

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 comforting vegan dinner recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

September 20, 2022 by All Recipes Dinner 2

Vegan Mozzarella Pizza with Homemade Stretchy Cashew Mozzarella and Fresh Basil — The Most Cheesy Plant-Based Pizza You Will Make All Week

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A great pizza lives or dies by its cheese, and this Vegan Mozzarella Pizza puts the cheese front and center. The mozzarella is made from scratch with cashews and tapioca starch, and it does what store-bought vegan cheese so often fails to do: it melts, bubbles, browns in spots, and stretches in long, satisfying strings when you pull a slice away. Paired with a simple crushed tomato sauce, a chewy crust with blistered edges, and fresh basil added at the end, it is a classic Margherita-style pizza that happens to be entirely plant-based.

Homemade vegan mozzarella sounds ambitious, but it is surprisingly easy. Soaked cashews are blended with water, tapioca starch, nutritional yeast, lemon juice, and salt, then cooked briefly on the stove, where the tapioca transforms the mixture into a glossy, stretchy, elastic mass. It takes about 10 minutes, can be shaped into a ball or torn into pieces for the pizza, and tastes mild, creamy, and slightly tangy, just like fresh mozzarella.

The crust is a simple, forgiving dough that uses just flour, water, yeast, salt, and olive oil, with a long, easy rest that develops flavor and chew. If you are short on time, a quick one-hour rise works too. A very hot oven and a preheated pizza stone or baking sheet deliver crisp bottoms and puffy, leopard-spotted edges.

Keep the toppings simple so the cheese can shine: a thin layer of tomato sauce, torn mozzarella, a drizzle of olive oil, and fresh basil. It is the kind of pizza that proves you do not need much when the basics are done well.

This recipe is 100% vegan, serves 4, and is ready in about 45 minutes of active time plus rising.

Recipe Information

Prep TimeRise TimeCook TimeServingsCalories
30 mins60 mins12 mins4 (two 10-inch pizzas)~460 kcal per serving

Ingredients

For the Pizza Dough

  • 3 cups (375g) bread flour or all-purpose flour, plus extra for dusting
  • 2¼ tsp (7g) instant yeast
  • 1½ tsp salt
  • 1 tsp sugar
  • 1 cup (240ml) warm water (about 105°F / 40°C)
  • 2 tbsp olive oil

For the Homemade Stretchy Vegan Mozzarella

  • 1 cup (140g) raw cashews, soaked in hot water for 30 minutes and drained
  • 1 cup (240ml) water
  • ¼ cup (30g) tapioca starch (or tapioca flour)
  • 2 tbsp refined coconut oil, melted
  • 2 tbsp nutritional yeast
  • 1 tbsp lemon juice
  • 1 tsp white miso paste (optional, for tang)
  • 1 tsp salt
  • ½ tsp garlic powder

For the Simple Pizza Sauce

  • 1 can (400g) whole peeled or crushed tomatoes
  • 1 clove garlic, grated
  • 1 tbsp olive oil
  • ½ tsp salt
  • ½ tsp dried oregano
  • Pinch of sugar

For Assembly

  • Fresh basil leaves
  • 1 tbsp olive oil, for brushing and drizzling
  • Cornmeal or semolina for dusting
  • Flaky sea salt
  • Chili flakes (optional)

Optional Toppings

  • Sliced cherry tomatoes
  • Thinly sliced red onion
  • Roasted garlic cloves
  • Vegan parmesan sprinkle
  • Balsamic glaze
  • Fresh arugula after baking

Instructions

  1. Activate the yeast. Stir the sugar and yeast into the warm water and let sit for 5–8 minutes until foamy.
  2. Make the dough. Combine the flour and salt in a large bowl. Add the foamy yeast mixture and olive oil and stir into a shaggy dough. Knead on a lightly floured surface for 6–8 minutes until smooth and elastic.
  3. Let it rise. Place the dough in an oiled bowl, cover, and let rise in a warm place for 60 minutes until doubled. For deeper flavor, refrigerate overnight and bring to room temperature before shaping.
  4. Make the mozzarella base. Drain the soaked cashews and add them to a high-speed blender with the water, tapioca starch, coconut oil, nutritional yeast, lemon juice, miso, salt, and garlic powder. Blend for 1–2 minutes until completely smooth.
  5. Cook the mozzarella. Pour the mixture into a medium saucepan over medium heat. Whisk constantly for 4–6 minutes. The mixture will first look thin, then suddenly thicken and become stretchy, glossy, and elastic. Keep stirring for another minute until it pulls into strings when lifted with a spoon.
  6. Shape and chill. Transfer the hot cheese to a lightly oiled bowl or a sheet of plastic wrap. Shape into a ball or tear into rough pieces. Chill in the refrigerator for 30 minutes, or ice water for 10 minutes, until firm. It will set to a soft, sliceable mozzarella.
  7. Make the sauce. Crush the tomatoes by hand and stir in the garlic, olive oil, salt, oregano, and sugar. No cooking is necessary, as the sauce cooks in the oven.
  8. Preheat the oven. Place a pizza stone or inverted baking sheet on the middle rack and preheat the oven to its highest setting, 475–500°F (245–260°C), for at least 30 minutes.
  9. Shape the pizzas. Divide the dough into two balls. On a floured surface stretch each into a 10-inch round, leaving the edge slightly thicker. Transfer to parchment dusted with cornmeal.
  10. Top the pizzas. Brush the crust edges with olive oil. Spread a thin layer of sauce, leaving a 1-inch border. Tear the mozzarella into pieces and scatter generously over the sauce.
  11. Bake. Slide the pizza, parchment and all, onto the hot stone. Bake for 10–12 minutes until the crust is golden, the edges are blistered, and the cheese is bubbling and lightly browned in spots.
  12. Finish. Top with fresh basil, a drizzle of olive oil, flaky salt, and chili flakes. Let rest for 2 minutes, then slice and serve hot.

Pro Tips for the Best Vegan Mozzarella Pizza

  • Use tapioca starch. This is what gives the cheese its stretch. Cornstarch will thicken but will not stretch the same way.
  • Whisk constantly while cooking. The mixture can go from thin to thick in seconds. Keep whisking so it cooks evenly and does not lump.
  • Chill the cheese before topping. Firm cheese tears into neat pieces and melts more evenly.
  • Do not overload the pizza. Too much cheese or sauce prevents the crust from crisping. Use less than you think you need.
  • Use a very hot oven. High heat gives you the crisp base, puffy crust, and melted cheese in a short bake.
  • Add basil after baking. Fresh basil turns dark in the oven, so add it at the end for the best flavor and color.
  • Use refined coconut oil. It has no coconut taste and helps the cheese brown and firm up as it cools.

Why Homemade Mozzarella Works So Well

Dairy mozzarella stretches because of its protein network, which is formed when the curds are heated and kneaded. Vegan mozzarella uses a different approach: tapioca starch. When it is heated in water, the starch granules swell and burst, releasing long chains that create a sticky, elastic, stretchy texture.

Cashews contribute creaminess and a mild, buttery flavor, and their natural fats help the cheese melt smoothly. Nutritional yeast adds a savory, cheesy note, lemon juice supplies the subtle tang found in fresh cheese, and a touch of miso adds fermented depth.

Cashews also bring protein, healthy fats, magnesium, and zinc, while the tomato sauce adds lycopene. A serving of this pizza provides around 14 grams of protein, and because the cheese is homemade, you control exactly what goes in.

Flavor Variations

  • Margherita Style: Use only sauce, mozzarella, basil, and olive oil for the classic.
  • Pesto Mozzarella Pizza: Replace the tomato sauce with vegan basil pesto and add cherry tomatoes.
  • Spicy Honey-Free Pizza: Add chili flakes and drizzle with chili-infused maple syrup after baking.
  • White Pizza: Use garlic olive oil as a base, top with mozzarella, arugula, and lemon zest.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~460 kcal14g62g4g18g

Storage

  • Pizza: Store leftover slices in an airtight container for up to 4 days. Reheat in a skillet, covered, or in a 400°F (200°C) oven for 6–8 minutes.
  • Mozzarella: Store the cheese in an airtight container in the refrigerator for up to 5 days. It firms as it chills and softens again when heated.
  • Dough: Refrigerate for up to 3 days or freeze for 2 months. Thaw overnight in the refrigerator.
  • Freezer slices: Wrap tightly and freeze for up to 2 months. Reheat from frozen in a hot oven.

Frequently Asked Questions

Can I use store-bought vegan mozzarella instead?

Yes. Choose a shreddable vegan mozzarella that melts well. The homemade version is stretchier and fresher, but a good store-bought option is a fine shortcut.

Why did my mozzarella not stretch?

It was likely undercooked, or the wrong starch was used. Keep cooking and whisking until it forms a shiny, elastic mass, and use tapioca starch.

Can I make the cheese nut-free?

Use soaked sunflower seeds or a blend of white beans and coconut cream, though the flavor and creaminess will be slightly different.

Can I make the cheese ahead?

Yes. It keeps for 5 days in the refrigerator. Tear it into pieces just before topping the pizza.

How do I get a crispy crust?

Preheat the stone or baking sheet for 30 minutes, use a very hot oven, and keep the sauce thin. Brushing the edge with olive oil also helps.

Can I make this gluten-free?

Use a gluten-free pizza flour blend containing xanthan gum, and follow the package guidance for hydration and rise time. The mozzarella is naturally gluten-free.

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 easy vegan dinner recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

September 14, 2022 by All Recipes Mains & Bowls 0

Vegan Creamy Potato Sausage Soup

vegan creamy potato sausage soup

There are soups you make because something warm is needed. And then there are soups like this Vegan Creamy Potato Sausage Soup — the kind that comes together in a single pot in under forty minutes, filling the kitchen with the most extraordinary aroma of caramelized onion, garlic, and smoked paprika, thickening slowly around tender chunks of potato and sliced vegan sausage into a creamy, deeply savory broth that is one of the most genuinely comforting things you will eat all winter. This is that soup. The one that makes cold evenings feel genuinely warm. The one that gets requested again the very next week without fail.

This recipe builds a creamy, substantial soup around vegan sausage, potato, and a cashew-based cream that produces a thick, rich, almost chowder-like broth without a drop of dairy. Kale or spinach stirred in at the end adds freshness, color, and nutrition alongside a splash of lemon juice that brightens the entire bowl beautifully.

What makes this soup so outstanding is the vegan sausage — sliced and browned in the pot before building the soup around it, producing caramelized, slightly charred sausage pieces that release their smoky, savory flavor into every element of the surrounding broth.

This recipe is 100% vegan, naturally gluten-free when made with gluten-free sausage, ready in just 40 minutes, and absolutely magnificent served with crusty bread for soaking up every last drop of the creamy broth.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
10 mins30 mins40 mins6~360 kcal

Ingredients

For the Soup

  • 400g vegan sausages, sliced into rounds
  • 800g potatoes, peeled and diced into 2cm cubes
  • 1 large onion, finely diced
  • 4 cloves garlic, minced
  • 2 stalks celery, sliced
  • 2 tbsp olive oil
  • 4 cups (960ml) vegetable broth
  • 2 cups (60g) kale or spinach, roughly chopped
  • 1 tbsp lemon juice
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • Salt and black pepper to taste

For the Cashew Cream

  • ¾ cup (100g) raw cashews, soaked in boiling water for 20 minutes then drained
  • 1 cup (240ml) water or vegetable broth
  • 2 tbsp nutritional yeast
  • Salt to taste

Optional Add-ins

  • 1 cup (150g) frozen corn, added with the potatoes
  • ¼ tsp chili flakes for gentle heat
  • A splash of white wine added after the garlic

To Serve

  • Crusty bread
  • Extra black pepper
  • Fresh parsley, chopped
  • A drizzle of olive oil

Instructions

  1. Brown the sausage. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the sliced vegan sausage and cook for 3–4 minutes, stirring occasionally, until golden and caramelized on both sides. Remove and set aside.
  2. Build the aromatics. Add the remaining olive oil to the same pot over medium heat. Add the onion and celery and cook for 5–6 minutes until softened and golden. Add the garlic, smoked paprika, and thyme and cook for 60 seconds until fragrant.
  3. Add potatoes and broth. Add the diced potatoes and vegetable broth. Bring to a boil then reduce to a simmer and cook for 15–18 minutes until the potatoes are completely tender.
  4. Make the cashew cream. While the soup simmers, blend the drained cashews with the water or broth and nutritional yeast until completely smooth.
  5. Add the cream and sausage. Pour the cashew cream into the simmering soup and stir to combine. Return the browned sausage to the pot. Simmer for 3–4 minutes until the broth has thickened and everything is heated through.
  6. Add the greens and finish. Add the kale or spinach and stir until wilted, about 2–3 minutes. Add the lemon juice and season generously with salt and pepper. Taste and adjust.
  7. Serve immediately. Ladle into bowls and serve hot with crusty bread alongside.

Pro Tips

  • Brown the sausage before building the soup — the caramelization produces a deeper, more complex flavor that permeates the entire broth during cooking.
  • Blend the cashew cream until completely smooth for the silkiest result — any graininess will be noticeable in the finished soup.
  • Add the greens in the final few minutes of cooking to keep them vibrant and slightly textured rather than overcooked and grey.
  • The lemon juice added at the end is non-negotiable — it lifts and brightens the entire creamy broth dramatically.

Why This Soup Is So Satisfying

This soup hits multiple satisfaction triggers simultaneously — the creaminess of the cashew broth, the hearty substance of the potato, the savory, smoky punch of the browned sausage, and the freshness of the kale and lemon. Together these elements create a bowl that satisfies on every dimension, which is why soups like this feel so genuinely comforting rather than merely filling.

Flavor Variations

  • Spicy Sausage Potato Soup: Add chili flakes and a diced jalapeño for a spicier version with building heat.
  • White Bean Potato Soup: Add a can of white beans alongside the potatoes for extra protein and fiber.
  • Smoky Chipotle Version: Add a tablespoon of chipotle in adobo sauce for a smoky, slightly spicy depth.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~360 kcal14g38g5g17g

Storage

  • Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stovetop, adding a splash of broth if the soup has thickened too much during storage.
  • Freezer: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
  • Meal prep: This soup is an outstanding meal prep option — it reheats beautifully and the flavors deepen during storage.

Frequently Asked Questions

What vegan sausage works best?

Any vegan sausage with a firm, sliceable texture works well — look for varieties with a smoky or Italian-style seasoning for the most complementary flavor. Both soy-based and pea protein-based vegan sausages produce excellent results.

Can I make this without cashews?

Yes — use a full-fat coconut cream or a store-bought vegan cream as a direct substitute in the same quantity.

Can I use sweet potato instead of regular potato?

Yes — sweet potato adds a natural sweetness and a beautiful color to the broth that pairs particularly well with smoked sausage.

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 comforting vegan soup and dinner recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

June 29, 2022 by All Recipes Dinner 0

Vegan Cashew Apricot Tofu Stir Fry — The Most Exciting Plant-Based Dinner You Will Make All Week

cashew apricot tofu stir

There are stir-fries you make because something quick is needed. And then there are stir-fries like this Vegan Cashew Apricot Tofu Stir Fry — the kind that combines crispy golden tofu and crunchy cashews in a glossy sauce with the sweet, slightly jammy character of apricot that makes every bite genuinely surprising and deeply satisfying. This is that dish. The one that uses an unexpected ingredient — apricot jam — to create a sauce with a sweet-savory depth and a glossy, clingy coating that is one of the most crave-worthy things to come out of a weeknight pan.

This recipe pairs crispy pan-fried tofu with toasted cashews and stir-fried vegetables in an apricot-based sauce built on soy sauce, garlic, ginger, and rice vinegar, with apricot jam providing a natural sweetness and gloss that eliminates the need for refined sugar while adding its own distinct fruity character. The result is a stir-fry that is simultaneously familiar in its technique and genuinely original in its flavor.

What makes this dish so outstanding is the sauce — the apricot jam melts into the soy and ginger base and creates a glossy, lightly fruity coating that clings beautifully to every piece of tofu and vegetable without tasting overtly sweet, the fruit flavor acting instead as a deepening, rounding element against the salty soy base.

This recipe is 100% vegan, naturally gluten-free when made with tamari, ready in just 30 minutes, and absolutely wonderful served over steamed jasmine rice with extra cashews scattered over the top.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
10 mins20 mins30 mins4~370 kcal

Ingredients

For the Tofu

  • 400g firm tofu, pressed and cubed
  • 1 tbsp soy sauce or tamari
  • 1 tbsp cornstarch
  • 1 tbsp neutral oil

For the Stir Fry

  • 1 cup (140g) roasted cashews
  • 1 red bell pepper, sliced
  • 1 medium carrot, julienned or thinly sliced
  • 2 spring onions, cut into 2-inch pieces
  • 2 tbsp neutral oil

For the Apricot Sauce

  • 4 tbsp apricot jam or preserves
  • 3 tbsp soy sauce or tamari
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger, grated
  • 3 cloves garlic, minced
  • 2 tbsp water
  • 1 tsp cornstarch mixed with 1 tbsp water (slurry)
  • ½ tsp chili flakes (optional)

To Serve

  • Steamed jasmine or basmati rice
  • Extra cashews
  • Fresh cilantro or spring onions
  • Sesame seeds

Instructions

  1. Prepare the tofu. Press the tofu for at least 10 minutes to remove excess water. Cut into 2cm cubes. Toss with the soy sauce and cornstarch until evenly coated.
  2. Crisp the tofu. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. Add the tofu in a single layer and cook for 3–4 minutes per side until golden and crispy on all sides. Remove and set aside.
  3. Toast the cashews. In the same pan, add the cashews and toast for 1–2 minutes until lightly golden and fragrant. Remove and set aside.
  4. Make the apricot sauce. In a small bowl whisk together the apricot jam, soy sauce, rice vinegar, ginger, garlic, water, and chili flakes if using until smooth.
  5. Stir fry the vegetables. Add the remaining oil to the pan over high heat. Add the bell pepper and carrot and stir fry for 3–4 minutes until tender-crisp.
  6. Add the sauce. Return the tofu and cashews to the pan. Pour the apricot sauce over and toss to coat everything evenly. Add the spring onions. Stir in the cornstarch slurry and cook for 1–2 minutes until the sauce thickens to a glossy, coating consistency.
  7. Serve immediately. Serve hot over steamed rice, garnished with fresh cilantro, extra cashews, and sesame seeds.

Pro Tips

  • Press the tofu thoroughly before cooking for the crispiest result — excess moisture prevents proper browning.
  • Use a good quality apricot jam with a high fruit content for the most vibrant, genuine apricot flavor in the finished sauce.
  • Have all components prepped and sauce ready before the heat goes on — stir frying moves quickly once started.
  • Toss the cornstarch slurry into the sauce only once everything else is in the pan and the sauce is simmering, for the cleanest thickening.

Why Apricot Works In a Savory Stir Fry

Fruit-based sauces have a long history in both Asian and Middle Eastern cooking, where the natural sweetness and acidity of fruit provide complexity and balance in savory dishes. Apricot jam in particular works beautifully in a soy-based stir fry because its moderate sweetness, gentle acidity, and slightly floral character complement rather than dominate the savory soy and ginger base, while its natural pectin content contributes to the glossy, clingy sauce texture.

Flavor Variations

  • Mango Cashew Tofu: Replace the apricot jam with mango chutney for a different fruity sweetness.
  • Orange Cashew Tofu: Replace the apricot jam with orange marmalade and add a splash of fresh orange juice for a citrus version.
  • Spicy Apricot Tofu: Double the chili flakes and add a teaspoon of chili garlic paste for a spicier version with more building heat.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~370 kcal18g32g4g20g

Storage

  • Refrigerator: Store in an airtight container for up to 3 days. Reheat in a hot pan with a splash of water to loosen the sauce.
  • Freezer: Not recommended, as the tofu texture softens considerably after freezing and thawing.
  • Meal prep: Prep the tofu and sauce in advance, then stir fry fresh just before serving for the crispiest result.

Frequently Asked Questions

Can I use a different nut instead of cashews?

Yes — toasted almonds or peanuts both work well as substitutes, though cashews provide the creamiest, mildest nut flavor that pairs most harmoniously with the apricot sauce.

Can I make this gluten-free?

Yes — use tamari instead of soy sauce and check that your apricot jam contains no gluten-containing additives.

Can I use a different protein instead of tofu?

Yes — tempeh or chickpeas work well as alternatives with the same sauce and technique.

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 exciting vegan stir fry and dinner recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

June 23, 2022 by All Recipes Dinner 0

CORN & KALE CHOWDER

corn & kale chowder

There are soups you make because the weather turned cold. And then there are soups like this Vegan Corn and Kale Chowder — the kind that fills the kitchen with the sweet aroma of caramelized onion and corn, thickened to a rich, creamy consistency without a drop of dairy, studded with tender kale and bursts of sweet corn in every spoonful. This is that chowder. The one that feels indulgent and nourishing all at once. The one that gets requested again the moment the weather turns.

This recipe builds a naturally thick, creamy base using blended corn and potato rather than relying on heavy cream, then finishes the chowder with whole corn kernels and chopped kale stirred in at the end for texture, color, and nutrition. It is a comforting, satisfying soup that proves a chowder can be just as rich and creamy without any dairy at all.

What makes this chowder so outstanding is the technique of blending a portion of the soup with the corn and potato to create natural thickness and body, rather than relying on cream or a heavy roux, producing a chowder that tastes genuinely rich while staying entirely plant-based and considerably lighter than a traditional version.

This recipe is 100% vegan, naturally gluten-free, ready in about 40 minutes, and absolutely wonderful served with crusty bread for dipping into every last spoonful.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
10 mins30 mins40 mins6~260 kcal

Ingredients

For the Chowder

  • 4 cups (600g) corn kernels, fresh or frozen
  • 2 medium potatoes, peeled and diced
  • 1 large onion, finely diced
  • 3 cloves garlic, minced
  • 4 cups (960ml) vegetable broth
  • 1 cup (240ml) plant milk
  • 3 tbsp olive oil
  • 4 cups (150g) kale, stems removed and roughly chopped
  • 1 tsp smoked paprika
  • 1 tsp dried thyme
  • Salt and black pepper to taste

Optional Add-ins

  • ¼ tsp chili flakes for gentle heat
  • 1 cup (150g) diced red bell pepper, added with the onion
  • A squeeze of lime juice for brightness at the end
  • Crumbled vegan bacon for serving

To Serve

  • Crusty bread
  • Fresh parsley or chives
  • A drizzle of olive oil
  • Extra black pepper

Instructions

  1. Sauté the aromatics. Heat the olive oil in a large pot over medium heat. Add the onion and cook for 5–6 minutes until softened and translucent. Add the garlic and cook for 30 seconds until fragrant.
  2. Add the base ingredients. Add the diced potatoes, half the corn (reserve the other half for later), the vegetable broth, smoked paprika, and thyme. Bring to a boil, then reduce to a simmer and cook for 15–18 minutes until the potatoes are very tender.
  3. Blend for creaminess. Using an immersion blender, blend the soup directly in the pot until smooth and creamy. Alternatively, carefully transfer to a blender in batches and blend until smooth, then return to the pot.
  4. Add remaining corn and milk. Stir in the plant milk and the remaining whole corn kernels. Simmer for 5 minutes until heated through.
  5. Add the kale. Stir in the chopped kale and cook for 3–4 minutes until wilted and tender but still bright green.
  6. Season and serve. Season generously with salt and black pepper to taste. Serve hot with crusty bread alongside.

Pro Tips

  • Blend a portion of the soup thoroughly to create natural thickness without needing cream or a roux.
  • Reserve some whole corn kernels to stir in after blending for textural contrast against the smooth base.
  • Add the kale toward the end of cooking to preserve its color and prevent it from becoming overly soft.
  • Taste and season generously, as the natural sweetness of the corn benefits from confident seasoning to balance it.

Why This Method Works

Blending cooked potato and corn together creates a naturally thick, creamy texture through the starch released from the potato, eliminating the need for heavy cream or a flour-based roux. This produces a chowder that feels just as rich and satisfying as a traditional dairy version while remaining lighter and entirely plant-based.

Flavor Variations

  • Spicy Corn and Kale Chowder: Add diced jalapeño with the onion and a pinch of cayenne for building heat.
  • Smoky Chowder: Add a teaspoon of liquid smoke or extra smoked paprika for a deeper, smokier flavor.
  • Loaded Chowder: Top with vegan bacon bits, shredded vegan cheese, and chives for a loaded version.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~260 kcal7g40g6g9g

Storage

  • Refrigerator: Store in an airtight container for up to 5 days. Reheat gently on the stovetop, adding a splash of broth if needed to thin.
  • Freezer: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop.
  • Meal prep: This chowder reheats beautifully, making it an excellent meal prep option for the week.

Frequently Asked Questions

Can I use frozen corn instead of fresh?

Yes — frozen corn works just as well and can be added directly without thawing.

Can I make this chowder without a blender?

A blender or immersion blender is recommended for the proper creamy texture, though you can mash the potatoes with a fork for a chunkier, less smooth result if needed.

Can I add a different green instead of kale?

Yes — spinach or Swiss chard can be substituted, though they will wilt more quickly than kale, so add them in the final 1–2 minutes of cooking.

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 nourishing vegan soup and dinner recipes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

June 20, 2022 by All Recipes Dinner 0