gluten-free recipe

Golden-Brown Vegan Veggie Patties with Chickpeas, Rice and Spinach, Crispy Outside and Tender Inside — The Most Crave-Worthy Plant-Based Patties You Will Make All Week

cranberry walnut chickpea

Crispy and golden-brown on the outside, soft and savory on the inside, these Vegan Veggie Patties are packed with chickpeas, rice, spinach, and carrot and seasoned with garlic, cumin, and fresh herbs. They hold together perfectly, they are easy to shape, and they are ready in about 35 minutes with simple pantry ingredients.

The mix is built to be sturdy and flavorful. Mashed chickpeas give the patties body and plant protein, and cooked rice adds tenderness and helps bind everything together. Finely grated carrot and chopped spinach bring color, moisture, and nutrients, while rolled oats and a little flour soak up extra liquid so the patties stay firm. Garlic, onion, cumin, smoked paprika, and lemon juice give them a bold, savory flavor that stands up on its own.

A quick pan-fry in a little oil creates that irresistible golden-brown crust, or you can bake or air fry them for a lighter version. Serve them in burger buns with all the toppings, tuck them into pita with hummus, or enjoy them on a plate with a creamy dip and a fresh salad.

They are great for meal prep, freeze beautifully, and are a hit with kids and adults alike.

This recipe is 100% vegan, egg-free, dairy-free, and easily made gluten-free.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
20 mins15 mins35 mins4 (8 patties)~340 kcal

Ingredients

For the Patties

  • 1 can (400g) chickpeas, drained, rinsed, and patted dry
  • 1 cup (about 160g) cooked rice, cooled (white or brown)
  • 1 medium carrot, finely grated
  • 1½ cups (about 45g) fresh spinach, finely chopped
  • ½ small onion, finely diced
  • 3 cloves garlic, minced
  • ½ cup (45g) rolled oats
  • 2 tbsp all-purpose flour (or chickpea flour for gluten-free)
  • 2 tbsp nutritional yeast
  • 1 tbsp soy sauce or tamari
  • 1 tbsp lemon juice
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • ¾ tsp salt, to taste
  • ¼ tsp black pepper
  • 2 tbsp chopped fresh parsley

For Cooking

  • 3 tbsp neutral oil for pan-frying

For the Quick Garlic Yogurt Dip

  • ½ cup (120g) plain unsweetened plant-based yogurt
  • 1 small clove garlic, grated
  • 1 tbsp lemon juice
  • 1 tbsp chopped fresh dill or mint
  • Salt and pepper to taste

To Serve

  • Burger buns or pita
  • Lettuce, tomato, and sliced onion
  • Pickles
  • Roasted potatoes or a green salad

Optional Additions

  • Pinch of chili flakes
  • Crumbled vegan feta
  • Corn kernels
  • Sesame seeds to coat the patties

Instructions

  1. Mash the chickpeas. In a large bowl mash the chickpeas with a fork or potato masher until mostly broken down, leaving some texture.
  2. Add the vegetables. Stir in the rice, carrot, spinach, onion, and garlic.
  3. Season and bind. Add the oats, flour, nutritional yeast, soy sauce, lemon juice, spices, salt, pepper, and parsley. Mix until the mixture holds together when pressed. If it is too wet, add 1–2 tablespoons of oats. If it is too dry, add a splash of water.
  4. Chill. Refrigerate the mixture for 15 minutes so the oats absorb moisture and the patties firm up.
  5. Shape. With damp hands, form the mixture into 8 patties about ¾ inch thick and press them firmly.
  6. Pan-fry. Heat the oil in a non-stick skillet over medium heat. Cook the patties in batches for 4–5 minutes per side, without moving them, until deep golden brown and crisp. Drain on paper towels.
  7. Make the dip. Stir together the yogurt, garlic, lemon juice, herbs, salt, and pepper.
  8. Serve. Serve the patties warm in buns or pita, or on a plate with the dip and fresh vegetables.

Pro Tips for Perfect Golden-Brown Patties

  • Pat the chickpeas dry. Excess moisture makes the patties fall apart.
  • Use cooled rice. Cold rice is firmer and binds better than warm rice.
  • Chill the mixture. Chilling helps the patties hold their shape while cooking.
  • Press the patties firmly. Compact patties are less likely to crumble.
  • Cook over medium heat. This gives a golden crust without burning the outside.
  • Do not move them while cooking. Leave them for 4–5 minutes so the crust can form.
  • Flip carefully. Use a wide spatula and flip only once.

Why These Patties Are a Smart Meal

Chickpeas provide plant protein, fiber, folate, and iron, and spinach and carrot add vitamin A, vitamin K, and antioxidants. Oats contribute soluble fiber, and nutritional yeast adds B vitamins and a savory, cheesy flavor.

Compared with store-bought frozen patties, homemade ones contain no preservatives and far less sodium. A serving of 2 patties provides about 13 grams of plant protein and 8 grams of fiber, which makes it filling and satisfying.

Flavor Variations

  • Spicy Patties: Add chili flakes and a spoonful of harissa.
  • Mediterranean Patties: Add sun-dried tomatoes, olives, and oregano.
  • Curry Patties: Add curry powder and turmeric and serve with mango chutney.
  • Baked Patties: Bake at 400°F (200°C) for 25 minutes, turning once.

Nutritional Highlights (Per Serving — 2 patties)

CaloriesProteinCarbsFiberFat
~340 kcal13g44g8g12g

Storage

  • Refrigerator: Store cooked patties in an airtight container for up to 5 days.
  • Freezer: Freeze cooked or uncooked patties with parchment between them for up to 3 months. Cook from frozen, adding 2–3 minutes per side.
  • Reheating: Re-crisp in a pan, oven, or air fryer for 5–8 minutes.
  • Make ahead: Mix and shape the patties up to 1 day ahead and cook just before serving.

Frequently Asked Questions

Why are my patties falling apart?

The mixture may be too wet or not chilled. Add more oats, chill for 15 minutes, and press firmly.

Can I bake them instead of frying?

Yes. Bake at 400°F (200°C) for 25 minutes, flipping once. They will be a little softer than pan-fried.

Can I air fry them?

Yes. Brush with oil and air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.

Can I make them gluten-free?

Use certified gluten-free oats, chickpea flour, and tamari.

Can I use other beans?

Yes. White beans or black beans also work. Mash them well and pat them dry.

What can I use instead of rice?

Cooked quinoa, millet, or mashed potato all work as binders.

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 dinners? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

January 1, 2026 by All Recipes Dinner 0

Vegan Watermelon Feta Salad with Marinated Tofu Feta, Fresh Mint and Lime — The Most Refreshing Plant-Based Salad You Will Make All Week

WATERMELON FETA SALAD

Juicy, sweet watermelon cubes, salty and tangy vegan feta, cool cucumber, red onion, and a flurry of fresh mint, all tossed in a bright lime and olive oil dressing. This Vegan Watermelon Feta Salad is the ultimate summer salad: sweet, salty, crunchy, and cooling in every bite, ready in just 15 minutes with no cooking at all.

The “feta” is made from firm tofu marinated in lemon juice, apple cider vinegar, olive oil, garlic, oregano, and a little nutritional yeast. After about 30 minutes it turns tangy, salty, and crumbly, just like the real thing, and soaks up all the flavor of the marinade. It is a simple trick that makes this salad completely dairy-free without losing the contrast that makes watermelon and feta such a classic pair.

A light dressing of lime juice, olive oil, and a touch of maple syrup brings it all together, while a sprinkle of black pepper and flaky salt makes the watermelon taste even sweeter. Fresh mint adds a cooling lift, and toasted pumpkin seeds give a bit of crunch.

Serve it as a side dish at barbecues and picnics, a light lunch, or a refreshing starter for a warm-weather dinner. It is easy to scale up for a crowd and always disappears first at a potluck.

This recipe is 100% vegan, gluten-free, dairy-free, and ready in 15 minutes plus marinating time.

Recipe Information

Prep TimeMarinate TimeTotal TimeServingsCalories
15 mins30 mins45 mins4~210 kcal

Ingredients

For the Marinated Tofu Feta

  • 200g extra-firm tofu, pressed for 10 minutes
  • 2 tbsp lemon juice
  • 1 tbsp apple cider vinegar
  • 1 tbsp olive oil
  • 1 tbsp nutritional yeast
  • 1 tsp dried oregano
  • ½ tsp garlic powder
  • ½ tsp salt
  • ¼ tsp black pepper

For the Salad

  • 5 cups (about 700g) seedless watermelon, cut into bite-size cubes
  • 1 large cucumber, diced
  • ¼ small red onion, very thinly sliced
  • ¼ cup (10g) fresh mint leaves, torn
  • 2 tbsp toasted pumpkin seeds

For the Lime Dressing

  • 3 tbsp extra virgin olive oil
  • 2 tbsp lime juice
  • 1 tsp maple syrup
  • ¼ tsp salt
  • Freshly cracked black pepper

To Serve

  • Flaky sea salt
  • Extra mint leaves
  • Lime wedges

Optional Additions

  • Chopped fresh basil
  • Kalamata olives
  • Pinch of chili flakes
  • Balsamic glaze drizzle

Instructions

  1. Make the feta. Crumble the pressed tofu into chunky pieces with your hands. Mix the lemon juice, vinegar, olive oil, nutritional yeast, oregano, garlic powder, salt, and pepper in a bowl, add the tofu, and toss gently. Marinate for at least 30 minutes in the fridge, or up to overnight.
  2. Chill the watermelon. Cut the watermelon into cubes and keep it in the fridge until serving, since the salad is best very cold.
  3. Soak the onion. Place the sliced red onion in cold water for 5 minutes, then drain. This softens the sharp flavor.
  4. Make the dressing. Whisk together the olive oil, lime juice, maple syrup, salt, and pepper.
  5. Assemble. Combine the watermelon, cucumber, and onion in a large bowl or platter. Drizzle with the dressing and toss gently.
  6. Top and serve. Scatter the marinated tofu feta, torn mint, and pumpkin seeds over the top. Finish with flaky salt and serve right away.

Pro Tips for the Best Watermelon Feta Salad

  • Use a ripe, cold watermelon. It should feel heavy for its size and taste sweet.
  • Press the tofu well. Drier tofu crumbles like feta and absorbs more marinade.
  • Marinate for at least 30 minutes. The longer it sits, the tangier it gets.
  • Dress the salad right before serving. Watermelon releases water, which can make the salad soggy.
  • Soak the onion. It takes the harshness out of raw onion.
  • Tear the mint, do not chop it. This keeps it from bruising and turning dark.
  • Add the salt at the end. Flaky salt on top brings out the sweetness.

Why This Salad Is a Summer Favorite

Watermelon is about 92% water, which makes it hydrating, and it provides vitamin C, vitamin A, and lycopene, an antioxidant. Cucumber adds more water and crunch, while mint brings a cooling flavor and freshness.

Tofu feta supplies plant protein and calcium, and pumpkin seeds add magnesium, zinc, and healthy fats. A serving provides about 9 grams of protein and 3 grams of fiber, which makes it light yet satisfying. It is also low in saturated fat and cholesterol free.

Flavor Variations

  • Cashew Feta Version: Blend soaked cashews with lemon juice, nutritional yeast, and salt for a creamier feta.
  • Spicy Watermelon Salad: Add sliced jalapeño and a pinch of chili flakes.
  • Balsamic Watermelon Salad: Drizzle with balsamic glaze and add fresh basil.
  • Grilled Watermelon Salad: Grill thick watermelon wedges for a smoky, caramelized flavor.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~210 kcal9g20g3g12g

Storage

  • Refrigerator: The salad is best fresh. Store leftovers in an airtight container for up to 1 day, though the watermelon will release water.
  • Tofu feta: Store separately for up to 5 days in its marinade.
  • Make ahead: Marinate the tofu up to 2 days ahead and chop the vegetables just before serving.
  • Not suitable for freezing.

Frequently Asked Questions

How do I keep the salad from getting watery?

Dress it right before serving and drain any extra liquid from the watermelon cubes.

Can I use store-bought vegan feta?

Yes. Any vegan feta works. Add it just before serving.

Can I make the tofu feta ahead?

Yes. It keeps for up to 5 days in the marinade and tastes better after a day.

Can I use other melons?

Yes. Cantaloupe or honeydew work, but watermelon gives the best contrast with the salty feta.

Can I make it nut-free?

Yes. The recipe is nut-free as written. Use sunflower seeds instead of pumpkin seeds for a different crunch.

What can I serve with it?

Grilled vegetables, veggie burgers, falafel, or a pasta salad all work well.

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

September 7, 2022 by All Recipes Mains & Bowls 0

Vegan Roasted Rainbow Carrots with Creamy Hummus, Herbs and Toasted Seeds — The Most Beautiful Plant-Based Appetizer You Will Make All Week

ROASTED RAINBOW CARROTS HUMMUS

Sweet, caramelized rainbow carrots piled on a swoosh of silky homemade hummus, scattered with fresh herbs, toasted seeds, and a drizzle of lemony olive oil. These Vegan Roasted Rainbow Carrots with Hummus look stunning on any table, taste even better, and need only a handful of simple ingredients and about 40 minutes.

Roasting is the secret to carrots that taste like candy. High heat concentrates their natural sugars, giving the edges a deep golden caramelization while the centers stay tender, and a coating of cumin, smoked paprika, and a little maple syrup adds warmth and a hint of smoky sweetness. The vibrant orange, yellow, purple, and white carrots make a colorful plate that looks like it came from a restaurant.

The hummus is quick, smooth, and creamy, made from chickpeas, tahini, lemon, garlic, and a splash of ice-cold water that makes it extra fluffy. Spread it on a platter, pile the warm carrots on top, and finish with parsley, dill, toasted sesame or pumpkin seeds, and a pinch of flaky salt.

Serve it as an appetizer with warm pita, a colorful side dish for holiday meals, or a light dinner with a grain salad. It is also a great way to get kids excited about vegetables.

This recipe is 100% vegan, gluten-free, dairy-free, and ready in about 40 minutes.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
15 mins25 mins40 mins4~330 kcal

Ingredients

For the Roasted Rainbow Carrots

  • 700g (about 1½ lb) rainbow carrots, scrubbed and halved lengthwise (quartered if thick)
  • 2 tbsp olive oil
  • 1 tbsp maple syrup
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp ground coriander
  • ¾ tsp salt
  • ¼ tsp black pepper

For the Creamy Hummus

  • 1 can (400g) chickpeas, drained and rinsed
  • ⅓ cup (80g) tahini
  • 3 tbsp lemon juice
  • 1 small clove garlic
  • 3–4 tbsp ice-cold water
  • 2 tbsp olive oil
  • ½ tsp ground cumin
  • ½ tsp salt

For Topping

  • 2 tbsp toasted sesame seeds or pumpkin seeds
  • 2 tbsp chopped fresh parsley
  • 1 tbsp fresh dill or mint
  • 1 tbsp extra virgin olive oil
  • 1 tsp lemon zest
  • Flaky sea salt
  • Pinch of chili flakes

To Serve

  • Warm pita or flatbread
  • Cucumber slices
  • Lemon wedges
  • Simple green salad

Optional Additions

  • Pomegranate seeds
  • Crumbled vegan feta
  • Dukkah or za’atar
  • Pickled red onion

Instructions

  1. Preheat. Heat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. Season the carrots. Toss the carrots with the olive oil, maple syrup, cumin, paprika, coriander, salt, and pepper until evenly coated. Spread in a single layer, cut side down.
  3. Roast. Roast for 22–28 minutes, turning once halfway, until the edges are caramelized and the thickest part is tender when pierced with a fork.
  4. Make the hummus. Blend the tahini and lemon juice for 1 minute until pale and creamy. Add the chickpeas, garlic, olive oil, cumin, and salt, and blend until smooth, scraping down the sides. With the blender running, add the ice-cold water a tablespoon at a time until the hummus is fluffy and spreadable.
  5. Toast the seeds. Toast the sesame or pumpkin seeds in a dry pan over medium heat for 2–3 minutes until fragrant. Remove right away.
  6. Assemble. Spread the hummus in a wide, shallow swoosh on a platter. Pile the warm roasted carrots on top.
  7. Finish. Drizzle with extra virgin olive oil, then top with the seeds, herbs, lemon zest, chili flakes, and flaky salt.
  8. Serve. Serve warm or at room temperature with pita and lemon wedges.

Pro Tips for the Best Roasted Carrots and Hummus

  • Cut carrots to similar sizes. Even pieces roast at the same rate.
  • Use high heat. 425°F (220°C) gives caramelized edges instead of steamed carrots.
  • Do not crowd the pan. Give the carrots space so they brown.
  • Blend the tahini first. Whipping it with lemon juice makes the hummus lighter and creamier.
  • Use ice-cold water. It makes the hummus fluffy and smooth.
  • Peel chickpeas for ultra-smooth hummus. This is optional but gives a silkier texture.
  • Serve while the carrots are warm. Warm carrots on cool hummus is the best contrast.

Why This Dish Is Good for You

Carrots are rich in beta-carotene, which the body converts into vitamin A, and purple varieties add anthocyanins, a group of antioxidants. Chickpeas and tahini provide plant protein, fiber, iron, and calcium, and olive oil supplies healthy monounsaturated fats.

A serving provides about 11 grams of protein and 9 grams of fiber, and the dish is naturally gluten-free, dairy-free, and cholesterol free. It is a colorful way to eat more vegetables.

Flavor Variations

  • Harissa Carrots: Toss the carrots with harissa paste before roasting for a spicy kick.
  • Honey-Free Moroccan Style: Add cinnamon, cumin, and a drizzle of date syrup, and top with pistachios.
  • Carrot Hummus: Blend 2–3 roasted carrots into the hummus for a sweet, orange version.
  • Garlic Herb Carrots: Add minced garlic and thyme in the last 5 minutes of roasting.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~330 kcal11g36g9g17g

Storage

  • Refrigerator: Store carrots and hummus separately in airtight containers for up to 4 days.
  • Reheating: Warm the carrots in a 400°F (200°C) oven for 8–10 minutes to restore their texture.
  • Hummus: Keeps for up to 5 days. Stir in a splash of water to loosen before serving.
  • Make ahead: Make the hummus up to 3 days ahead and roast the carrots just before serving.

Frequently Asked Questions

Can I use regular orange carrots?

Yes. Regular carrots work fine, and the dish tastes just as good. Rainbow carrots just add color.

Do I need to peel the carrots?

No. Scrub them well. The skin adds texture and nutrients, but peel if you prefer.

How do I make the hummus extra smooth?

Blend the tahini and lemon first, use ice-cold water, and blend for a few extra minutes.

Can I use store-bought hummus?

Yes. It is a quick shortcut. Spread it on a platter and top with the carrots.

Can I make it nut-free?

Yes. The recipe is nut-free as written, since tahini is made from sesame seeds, but avoid it if there is a sesame allergy.

Can I roast the carrots ahead?

Yes. Roast them up to a day ahead and reheat them in the oven before serving.

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 colorful vegan appetizers and sides? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

September 6, 2022 by All Recipes Dinner 0

Extra Creamy Classic Vegan Hummus with Tahini, Lemon and Garlic — The Most Silky Smooth Plant-Based Dip You Will Make All Week

Extra Creamy Classic Hummus

Ultra smooth, fluffy, and packed with tahini, lemon, and garlic, this Extra Creamy Classic Hummus tastes like the best Middle Eastern restaurant version, made in your own kitchen in about 10 minutes. It uses simple pantry ingredients and a few easy tricks that turn ordinary hummus into something light, silky, and unbelievably creamy.

Great hummus comes down to technique more than ingredients. Whipping the tahini with lemon juice and garlic first creates a pale, creamy base. Adding ice-cold water while blending makes the hummus fluffy and light, and a little baking soda used to cook the chickpeas, or removing their skins, takes the texture from good to perfectly smooth. Even with canned chickpeas, these steps make a big difference.

A drizzle of good olive oil, a sprinkle of paprika, and a few whole chickpeas on top give it the classic finish. Serve it with warm pita, crunchy vegetables, falafel, grain bowls, or spread it in sandwiches and wraps in place of mayo.

Homemade hummus costs a fraction of store-bought, keeps for days in the fridge, and is easy to flavor with roasted red pepper, garlic, herbs, or spices.

This recipe is 100% vegan, gluten-free, dairy-free, and ready in about 10 minutes.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
10 mins0 mins10 mins6 (about 2 cups)~190 kcal

Ingredients

For the Hummus

  • 2 cans (400g each) chickpeas, drained, liquid (aquafaba) reserved
  • ½ cup (120g) well-stirred tahini
  • ¼ cup (60ml) fresh lemon juice (about 1½ lemons)
  • 1–2 cloves garlic, peeled
  • 3–5 tbsp ice-cold water (or aquafaba)
  • 2 tbsp extra virgin olive oil
  • 1 tsp salt
  • ½ tsp ground cumin
  • ¼ tsp baking soda (optional, for smoother texture)

For the Optional Quick Chickpea Softening

  • ¼ tsp baking soda
  • 1 cup water

For Topping

  • 2 tbsp extra virgin olive oil
  • ½ tsp smoked paprika or sumac
  • 1 tbsp whole cooked chickpeas
  • 1 tbsp chopped fresh parsley
  • Pinch of flaky salt

To Serve

  • Warm pita bread
  • Cucumber, carrot, and bell pepper sticks
  • Olives
  • Falafel
  • Pickled turnips

Optional Additions

  • Roasted red pepper
  • Roasted garlic instead of raw
  • Fresh herbs (parsley or cilantro)
  • Chili flakes or harissa

Instructions

  1. Soften the chickpeas (optional but recommended). Simmer the drained chickpeas with ¼ teaspoon of baking soda and 1 cup of water for 8–10 minutes until very soft and their skins start to loosen. Drain and rinse. Skip this step if you are short on time.
  2. Whip the tahini. In a food processor, blend the tahini, lemon juice, garlic, and salt for 1 minute until pale and thick. Scrape down the sides and blend for another 30 seconds.
  3. Add the chickpeas. Add the chickpeas, olive oil, and cumin, and blend for 2–3 minutes until very smooth, scraping down the sides as needed.
  4. Add ice-cold water. With the processor running, add the ice-cold water 1 tablespoon at a time until the hummus is light, fluffy, and creamy. Blend for another 1–2 minutes.
  5. Taste and adjust. Add more salt, lemon, or garlic to taste.
  6. Serve. Spread the hummus in a shallow bowl, making a well in the center with the back of a spoon. Drizzle with olive oil and sprinkle with paprika, whole chickpeas, and parsley.
  7. Enjoy. Serve with warm pita, vegetables, falafel, or as a spread.

Pro Tips for the Creamiest Hummus

  • Whip the tahini first. Blending it with lemon creates a light, creamy base.
  • Use ice-cold water. It makes the hummus fluffy and smooth.
  • Blend longer than you think. 4–5 minutes in total gives the silkiest texture.
  • Cook the chickpeas with baking soda. It softens the skins and gives an ultra-smooth result.
  • Use a good-quality tahini. Smooth, runny tahini gives better flavor and less bitterness.
  • Start with 1 garlic clove. Raw garlic gets stronger as it sits.
  • Serve at room temperature. Hummus tastes best slightly warm or at room temperature.

Why Hummus Is So Good for You

Chickpeas are rich in plant protein, fiber, folate, iron, and manganese, and tahini adds calcium, magnesium, and healthy unsaturated fats. Olive oil provides monounsaturated fats and lemon adds vitamin C, which helps with iron absorption.

A serving of hummus provides about 6 grams of protein and 5 grams of fiber, which makes it a satisfying, nutrient-dense snack. It is naturally gluten-free, dairy-free, and cholesterol free.

Flavor Variations

  • Roasted Red Pepper Hummus: Blend in ½ cup of roasted red peppers.
  • Garlic Lover’s Hummus: Use 1 whole head of roasted garlic.
  • Spicy Harissa Hummus: Swirl in 1–2 tablespoons of harissa.
  • Herby Green Hummus: Blend in a large handful of parsley and cilantro.

Nutritional Highlights (Per Serving, about 1/3 cup)

CaloriesProteinCarbsFiberFat
~190 kcal6g17g5g11g

Storage

  • Refrigerator: Store in an airtight container with a thin layer of olive oil on top for up to 5–7 days.
  • Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw in the fridge and stir in a splash of water and lemon juice.
  • Make ahead: Hummus tastes even better after a few hours in the fridge, as the flavors blend.
  • Serving: Let it sit at room temperature for 15 minutes before serving for the best flavor and texture.

Frequently Asked Questions

Why is my hummus grainy?

The chickpeas may not be soft enough. Cook them with baking soda, blend longer, and add ice-cold water.

Why is my hummus bitter?

Old tahini or too much raw garlic can cause bitterness. Use fresh tahini and start with a small amount of garlic.

Can I use dried chickpeas?

Yes. Soak overnight and cook with ½ teaspoon of baking soda until very soft, about 1 hour.

Do I need to peel the chickpeas?

No, but removing the skins gives the smoothest texture. The baking soda method is a quicker alternative.

Can I make it without tahini?

Yes. Use cashew butter or sunflower butter, though the flavor will differ from classic hummus.

Can I use a blender instead of a food processor?

Yes. A high-speed blender works well, but you may need to add a little more water.

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 dips and snacks? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

September 4, 2022 by All Recipes Dinner 0

Cozy Vegan Chili with Three Beans, Sweet Potato and Smoky Spices — The Most Hearty Plant-Based Dinner You Will Make All Week

COZY VEGAN CHILI

Thick, smoky, and loaded with beans, sweet potato, and tender vegetables, this Cozy Vegan Chili is the ultimate one-pot comfort meal. It simmers in a rich tomato base seasoned with chili powder, cumin, smoked paprika, and a touch of cocoa, and it is ready in about 45 minutes with mostly pantry ingredients.

What makes this chili special is the balance of textures and flavors. Three kinds of beans (kidney, black, and pinto) give it creaminess and body, while diced sweet potato adds natural sweetness and a velvety bite. Onion, bell pepper, carrot, and garlic build a savory base, and a spoonful of tomato paste and a splash of soy sauce deepen the flavor so it tastes like it has been simmering all day.

A small amount of unsweetened cocoa powder and a little maple syrup round out the spice and add a subtle richness. Finish with lime juice, fresh cilantro, and your favorite toppings, such as avocado, vegan sour cream, or crushed tortilla chips.

This chili is perfect for cold nights, game day, meal prep, and feeding a crowd. It tastes even better the next day and freezes beautifully, which makes it ideal for batch cooking.

This recipe is 100% vegan, gluten-free, dairy-free, and high in protein and fiber.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
15 mins30 mins45 mins6~360 kcal

Ingredients

For the Chili

  • 2 tbsp olive oil
  • 1 large yellow onion, diced
  • 1 large red bell pepper, diced
  • 2 medium carrots, diced
  • 4 cloves garlic, minced
  • 1 medium sweet potato (about 300g), peeled and cut into ½ inch cubes
  • 3 tbsp tomato paste
  • 2 tbsp chili powder
  • 2 tsp ground cumin
  • 2 tsp smoked paprika
  • 1 tsp dried oregano
  • ½ tsp ground cinnamon
  • 1 tbsp unsweetened cocoa powder
  • 1 can (400g) kidney beans, drained and rinsed
  • 1 can (400g) black beans, drained and rinsed
  • 1 can (400g) pinto beans, drained and rinsed
  • 1 can (800g) crushed tomatoes
  • 2 cups (480ml) vegetable broth
  • 1 tbsp soy sauce or tamari
  • 1 tbsp maple syrup
  • 1 bay leaf
  • 1½ tsp salt, to taste
  • ¼ tsp black pepper
  • 1–2 tbsp lime juice

To Serve

  • Sliced avocado
  • Vegan sour cream or cashew cream
  • Fresh cilantro
  • Sliced green onions
  • Crushed tortilla chips
  • Cornbread or rice
  • Lime wedges

Optional Additions

  • 1 chipotle pepper in adobo, minced
  • 1 cup corn kernels
  • Chopped jalapeño for heat
  • 1 cup cooked lentils or textured vegetable protein

Instructions

  1. Sauté the vegetables. Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, bell pepper, and carrots and cook for 6–8 minutes until softened. Add the garlic and cook for 1 minute.
  2. Toast the spices. Stir in the tomato paste, chili powder, cumin, smoked paprika, oregano, cinnamon, and cocoa. Cook for 1–2 minutes, stirring constantly, until fragrant and slightly darkened.
  3. Add the sweet potato. Stir in the sweet potato cubes so they are coated in the spices.
  4. Build the chili. Add the three beans, crushed tomatoes, vegetable broth, soy sauce, maple syrup, bay leaf, salt, and pepper. Stir well and bring to a boil.
  5. Simmer. Reduce the heat to low, cover partially, and simmer for 25–30 minutes, stirring occasionally, until the sweet potato is tender and the chili is thick.
  6. Thicken if needed. For a thicker chili, mash a few beans against the side of the pot, or simmer uncovered for 5–10 minutes.
  7. Finish. Remove the bay leaf and stir in the lime juice. Taste and adjust the salt, spice, and sweetness.
  8. Serve. Ladle into bowls and top with avocado, vegan sour cream, cilantro, green onions, and crushed tortilla chips.

Pro Tips for the Best Vegan Chili

  • Toast the spices in the pot. This blooms their flavor and makes the chili taste richer.
  • Dice the sweet potato small. Smaller cubes cook evenly and melt into the chili.
  • Use a mix of beans. Different textures make the chili more interesting.
  • Add cocoa. A small amount deepens the flavor without tasting chocolatey.
  • Simmer low and slow. More time means more flavor.
  • Mash a few beans. This thickens the chili naturally.
  • Finish with lime. Acid brightens the whole pot.
  • Let it rest. Chili tastes better after resting off the heat for 10 minutes.

Why This Chili Is So Good for You

Beans are rich in plant protein, fiber, folate, iron, and potassium, and sweet potato adds beta-carotene and vitamin C. Tomatoes provide lycopene, and the spices add flavor without extra salt or fat.

Compared with meat chili, this version has no cholesterol and less saturated fat. A serving provides about 16 grams of plant protein and 15 grams of fiber, which makes it extremely filling and good for digestion.

Flavor Variations

  • Smoky Chipotle Chili: Add 1–2 chipotle peppers in adobo for smoky heat.
  • Lentil Chili: Replace one can of beans with 1 cup of dry red or brown lentils and add extra broth.
  • White Bean Chili: Use white beans, green chiles, and lime for a lighter version.
  • Slow Cooker Chili: Cook everything on low for 6–8 hours.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~360 kcal16g63g15g6g

Storage

  • Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Freeze in portions for up to 3 months. Thaw overnight and reheat on the stove.
  • Reheating: Warm gently over medium heat, adding a splash of broth if it has thickened.
  • Make ahead: Chili improves overnight, so it is perfect for meal prep.

Frequently Asked Questions

How do I make it spicier?

Add chipotle peppers, jalapeños, cayenne, or hot sauce.

How do I thicken my chili?

Simmer uncovered, mash some beans, or stir in a spoonful of masa harina or cornmeal.

Can I use dried beans?

Yes. Soak and cook them first, using about 1½ cups of dried beans for each can.

Can I make it in an Instant Pot?

Yes. Sauté first, add the other ingredients, and pressure cook for 10 minutes with a natural release.

Can I freeze it?

Yes. It freezes very well for up to 3 months.

Is chili powder gluten-free?

Pure chili powder is, but some blends contain fillers, so check the label.

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

August 29, 2022 by All Recipes Dinner 2

Vegan Mexican Nachos with Smoky Chili Beans, Cashew Queso and Fresh Toppings — The Most Crowd-Pleasing Plant-Based Snack You Will Make All Week

288565455 329450796045256 3975538973282624020 N 1 462x343

Crispy tortilla chips piled high with warm, smoky chili beans, drizzled with creamy cashew queso, and finished with fresh avocado, tomatoes, and cilantro, these Vegan Mexican Nachos are the ultimate sharing meal. They come together on one sheet pan in about 30 minutes and disappear almost as fast.

The star of the dish is the chili bean topping. Pinto and black beans are simmered in a quick sauce of tomato paste, cumin, smoked paprika, garlic, and chili powder until thick, rich, and full of flavor. Because it is a quick stovetop version, it needs no long simmering, yet it tastes like it has been cooking for hours. Layered over crunchy chips, it turns simple nachos into a hearty dinner.

A simple cashew queso made from soaked cashews, nutritional yeast, and spices gives the nachos a creamy, cheesy drizzle with no dairy. Fresh toppings such as diced tomatoes, red onion, sliced jalapeños, avocado, lime juice, and cilantro add crunch, freshness, and color that balance the warm, savory beans.

Serve them as a game day snack, a party platter, or a fun family dinner. The beans and queso can be made ahead, so assembly takes only a few minutes.

This recipe is 100% vegan, gluten-free (with certified corn chips), and dairy-free.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
15 mins15 mins30 mins4–6~410 kcal

Ingredients

For the Smoky Chili Beans

  • 1 tbsp olive oil
  • ½ medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 can (400g) pinto beans, drained and rinsed
  • 1 can (400g) black beans, drained and rinsed
  • 1 cup (240ml) tomato sauce or crushed tomatoes
  • 1 tbsp tomato paste
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • 1 tsp maple syrup
  • ¾ tsp salt, to taste
  • ¼ cup (60ml) water or vegetable broth
  • 1 tbsp lime juice

For the Cashew Queso

  • ¾ cup (100g) raw cashews, soaked in hot water for 15 minutes and drained
  • ¾ cup (180ml) water
  • 3 tbsp nutritional yeast
  • 1 tbsp lime juice
  • 1 tsp chili powder
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ¾ tsp salt
  • Pinch of cayenne (optional)

For the Nachos

  • 250g (about 8 oz) sturdy tortilla chips
  • 1 cup vegan cheese shreds (optional)

Toppings

  • 1 ripe avocado, diced or sliced
  • 2 medium tomatoes, diced
  • ¼ small red onion, finely diced
  • 1 jalapeño, thinly sliced
  • ¼ cup (10g) chopped fresh cilantro
  • 2 green onions, sliced
  • Lime wedges
  • Vegan sour cream or cashew cream
  • Salsa

Optional Additions

  • Sweet corn kernels
  • Pickled red onions
  • Hot sauce
  • Crumbled vegan chorizo

Instructions

  1. Make the chili beans. Heat the oil in a saucepan over medium heat. Add the onion and cook for 4 minutes until soft. Add the garlic and cook for 1 minute. Stir in the tomato paste, chili powder, cumin, paprika, and oregano and cook for 1 minute.
  2. Simmer the beans. Add the pinto beans, black beans, tomato sauce, maple syrup, salt, and water. Simmer for 10–12 minutes, mashing about a quarter of the beans with a fork, until thick. Stir in the lime juice.
  3. Make the queso. Blend the soaked cashews, water, nutritional yeast, lime juice, chili powder, garlic powder, paprika, salt, and cayenne until completely smooth. Warm gently in a small pot for 2–3 minutes, stirring, until slightly thickened.
  4. Preheat. Heat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  5. Assemble. Spread half the chips on the sheet, spoon over half the chili beans, and sprinkle with half the vegan cheese if using. Repeat with a second layer of chips, beans, and cheese.
  6. Bake. Bake for 6–8 minutes, just until the chips are hot and the cheese has melted. Do not overbake or the chips will go soggy.
  7. Top. Drizzle with the warm cashew queso and scatter with avocado, tomatoes, red onion, jalapeño, cilantro, and green onions.
  8. Serve immediately. Serve with lime wedges, salsa, and vegan sour cream while the chips are still crisp.

Pro Tips for the Best Loaded Nachos

  • Layer the nachos. Building two layers means toppings reach the chips in the middle, not just the top.
  • Use sturdy chips. Thick restaurant-style chips hold up to heavy toppings.
  • Thicken the beans. Runny beans make the chips soggy, so simmer until thick.
  • Add fresh toppings last. Cold avocado and tomato contrast with the warm base.
  • Do not overbake. A short bake keeps the chips crisp.
  • Serve right away. Nachos are best straight from the oven.
  • Warm the queso. It drizzles better and stays creamy.

Why These Nachos Are Better for You

Pinto and black beans are rich in plant protein, fiber, folate, iron, and potassium, which makes this version far more filling than plain nachos. Avocado adds healthy monounsaturated fats and fiber, and tomatoes and onions bring vitamin C and antioxidants.

The cashew queso replaces processed cheese sauce with a whole-food alternative that offers magnesium and healthy fats. A serving provides about 14 grams of plant protein and 11 grams of fiber.

Flavor Variations

  • Chipotle Nachos: Add chipotle in adobo to the beans for smoky heat.
  • Loaded Sheet Pan Nachos: Add roasted sweet potato cubes and corn before baking.
  • Breakfast Nachos: Top with scrambled tofu and salsa.
  • Mini Nacho Cups: Bake the toppings in mini tortilla cups for party bites.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~410 kcal14g52g11g17g

Storage

  • Refrigerator: Store the beans and queso in separate airtight containers for up to 5 days. Assembled nachos do not keep well.
  • Reheating: Warm the beans on the stove or in the microwave, and re-warm the queso with a splash of water.
  • Freezer: Freeze the chili beans for up to 3 months. The queso can be frozen for 1 month.
  • Make ahead: Prepare the beans and queso up to 3 days ahead and assemble just before serving.

Frequently Asked Questions

How do I keep nachos from getting soggy?

Use sturdy chips, thick beans, and a short bake, and add wet toppings like salsa and avocado after baking.

Can I make them without cashews?

Yes. Use a store-bought vegan queso or blend white beans with nutritional yeast and spices.

Are tortilla chips vegan?

Most are made from corn, oil, and salt, but check the label.

Can I make them in an air fryer?

Yes, in small batches, for 3–4 minutes at 350°F (175°C).

Can I use canned chili?

Yes. A vegan canned chili is a quick shortcut. Thicken it first if it is runny.

Can I make it less spicy?

Skip the jalapeño and cayenne and use a mild chili powder.

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 fun vegan snacks and dinners? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

August 27, 2022 by All Recipes Dinner 0