plant-based dinner

Vegan Whole Wheat Noodles in Creamy Coconut Milk Peanut Sauce with Crunchy Vegetables — The Most Craveable Plant-Based Noodles You Will Make All Week

WHOLE WHEAT NOODLES IN COCONUT MILK-PEANUT SAUCE

Chewy whole wheat noodles tossed in a silky coconut milk and peanut sauce, with crisp vegetables and a squeeze of lime, make these Vegan Whole Wheat Noodles in Coconut Milk Peanut Sauce an irresistible 25-minute dinner. The sauce is creamy, nutty, lightly sweet, and gently spicy, and it clings to every strand.

Peanut butter and coconut milk form the base of the sauce, and soy sauce, lime juice, ginger, garlic, and a little chili paste bring salty, tangy, and warm flavors into balance. A touch of maple syrup rounds it all out. Whole wheat noodles add a nutty flavor and extra fiber, which pairs beautifully with the peanut and coconut.

Because the sauce is made in one pan with pantry staples, this recipe is ideal for busy weeknights, packed lunches, and meal prep. The vegetables stay crunchy for freshness and color. Shredded carrot, red cabbage, cucumber, and bell pepper work well, but use whatever you have on hand.

It is also easy to customize: add crispy tofu, edamame, or tempeh for extra protein, or turn up the heat with chili oil. Serve it warm or chilled.

This recipe is 100% vegan, dairy-free, and easy to adapt to gluten-free and nut-free.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
10 mins15 mins25 mins4~520 kcal

Ingredients

For the Noodles and Vegetables

  • 250g whole wheat spaghetti or whole wheat noodles
  • 1 cup (80g) shredded red cabbage
  • 1 large carrot, julienned or grated
  • 1 red bell pepper, thinly sliced
  • ½ cucumber, sliced into thin half-moons
  • 3 green onions, sliced
  • ¼ cup (15g) chopped fresh cilantro
  • 2 tbsp roasted peanuts, chopped
  • 1 tsp toasted sesame seeds

For the Coconut Peanut Sauce

  • ½ cup (130g) creamy peanut butter
  • ¾ cup (180ml) full-fat coconut milk
  • 3 tbsp soy sauce or tamari
  • 2 tbsp lime juice
  • 1 tbsp maple syrup
  • 1 tbsp rice vinegar
  • 1 tbsp fresh ginger, grated
  • 2 cloves garlic, minced
  • 1–2 tsp chili garlic sauce or sriracha
  • 1 tsp toasted sesame oil
  • 2–4 tbsp hot water (to thin)

To Serve

  • Lime wedges
  • Extra chopped peanuts
  • Chili flakes
  • Fresh cilantro

Optional Additions

  • Crispy tofu cubes
  • Shelled edamame
  • Roasted broccoli
  • Mango slices for sweetness

Instructions

  1. Cook the noodles. Boil the whole wheat noodles in salted water according to the package directions until al dente. Reserve ½ cup of the pasta water, then drain and rinse briefly under cool water to stop the cooking.
  2. Make the sauce. Whisk together the peanut butter, coconut milk, soy sauce, lime juice, maple syrup, rice vinegar, ginger, garlic, chili sauce, and sesame oil in a saucepan or bowl until smooth. For a warm sauce, heat gently over low heat for 3–4 minutes, stirring until silky.
  3. Adjust the consistency. Thin the sauce with hot water or reserved pasta water, a tablespoon at a time, until it is pourable but still creamy. Taste and adjust the salt, lime, and heat.
  4. Toss. Add the noodles to the sauce and toss until every strand is coated, adding a little more water if the sauce thickens.
  5. Add the vegetables. Fold in half of the cabbage, carrot, bell pepper, cucumber, and green onions.
  6. Serve. Divide into bowls and top with the remaining vegetables, cilantro, chopped peanuts, and sesame seeds. Serve with lime wedges.

Pro Tips for the Best Peanut Noodles

  • Use creamy, natural peanut butter. It blends into the smoothest sauce.
  • Thin the sauce gradually. Peanut sauce thickens as it cools, so keep extra water on hand.
  • Rinse the noodles briefly. This stops the cooking and prevents sticking.
  • Toss while the sauce is warm. The noodles absorb more flavor.
  • Taste before serving. Adjust the lime, soy sauce, and chili to your liking.
  • Save the pasta water. Its starch helps the sauce cling.
  • Add crunchy vegetables last. This keeps their texture and bright color.

Why This Noodle Dish Is Satisfying

Whole wheat noodles provide more fiber and B vitamins than refined pasta, and they keep you full longer. Peanut butter adds plant protein and healthy fats, and coconut milk contributes creaminess along with medium-chain fats.

The mix of raw vegetables adds vitamin C, vitamin A, and extra fiber. A serving provides about 16 grams of plant protein and 10 grams of fiber, which makes this a balanced meal on its own.

Flavor Variations

  • Spicy Thai Style: Add red curry paste and extra chili to the sauce.
  • Tofu Peanut Noodles: Top with crispy baked tofu for extra protein.
  • Cold Peanut Noodle Salad: Chill the noodles and sauce and serve cold with crunchy vegetables.
  • Nut-Free Version: Use sunflower seed butter instead of peanut butter.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~520 kcal16g58g10g26g

Storage

  • Refrigerator: Store in an airtight container for up to 4 days. The noodles will absorb sauce, so add a splash of water when reheating.
  • Reheating: Warm gently in a skillet with a little water, or microwave in 30-second bursts.
  • Cold serving: Enjoy straight from the fridge as a noodle salad.
  • Sauce: Store separately for up to 1 week and thin with warm water before using.

Frequently Asked Questions

Can I make it nut-free?

Yes. Replace the peanut butter with sunflower seed butter or tahini.

Can I make it gluten-free?

Use gluten-free noodles, such as brown rice noodles, and tamari instead of soy sauce.

Why is my sauce too thick?

Peanut sauce thickens quickly. Whisk in hot water or reserved pasta water a tablespoon at a time.

Can I use light coconut milk?

Yes, but the sauce will be less creamy. Add an extra spoonful of peanut butter.

Can I serve it cold?

Yes. Chill the noodles and toss with the sauce just before serving, adding a little water to loosen.

Can I make it ahead?

Yes. Store the sauce and noodles separately and toss them together 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 quick vegan noodle dishes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

September 8, 2022 by All Recipes Mains & Bowls 0

Vegan Creamy Coconut Curry Noodle Soup with Crispy Tofu, Bok Choy and Fresh Lime — The Most Cozy Plant-Based Soup You Will Make All Week

CREAMY COCONUT CURRY NOODLE SOUP

Rich, fragrant, and silky with coconut milk, this Vegan Creamy Coconut Curry Noodle Soup is a one-pot bowl of comfort inspired by Thai and Southeast Asian noodle soups. Slurpy rice noodles, tender bok choy, and crispy tofu float in a golden broth flavored with red curry paste, ginger, garlic, lemongrass, and lime, and it is ready in about 30 minutes.

The broth is the heart of this soup. Red curry paste is sautéed with garlic and ginger to wake up its flavor, then simmered with vegetable broth and full-fat coconut milk until it turns creamy and aromatic. A splash of soy sauce adds saltiness, a little maple syrup balances the heat, and fresh lime juice at the end gives it a bright, tangy finish.

Crispy pan-fried tofu adds protein and texture, while mushrooms bring umami and bok choy adds a fresh crunch. Topped with cilantro, green onions, chili oil, and a squeeze of lime, every spoonful is creamy, spicy, savory, and fresh.

It is perfect for cold evenings, a restaurant-style meal at home, or batch cooking, since the broth tastes even better the next day. The spice level is easy to adjust, so it works for the whole family.

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

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
10 mins20 mins30 mins4~460 kcal

Ingredients

For the Crispy Tofu

  • 200g extra-firm tofu, pressed and cubed
  • 1 tbsp cornstarch
  • 1 tbsp soy sauce or tamari
  • 1 tbsp neutral oil

For the Curry Broth

  • 1 tbsp coconut or neutral oil
  • 3 tbsp Thai red curry paste (check that it is vegan)
  • 4 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 stalk lemongrass, bruised (or 1 tsp lemongrass paste)
  • 3 cups (720ml) vegetable broth
  • 1 can (400ml) full-fat coconut milk
  • 200g cremini or shiitake mushrooms, sliced
  • 1 tbsp soy sauce or tamari
  • 1 tbsp maple syrup or brown sugar
  • 1 tsp ground turmeric
  • 1 tbsp lime juice

For the Noodles and Vegetables

  • 200g rice noodles (vermicelli or flat)
  • 3 heads baby bok choy, halved or quartered
  • 1 medium carrot, thinly sliced or julienned
  • 2 green onions, sliced
  • Handful of fresh cilantro

To Serve

  • Lime wedges
  • Chili oil or sriracha
  • Fresh Thai basil
  • Bean sprouts
  • Crushed peanuts

Optional Additions

  • Baby corn
  • Snow peas
  • Edamame
  • Fresh red chili slices

Instructions

  1. Crisp the tofu. Toss the cubed tofu with cornstarch and soy sauce. Heat the oil in a non-stick skillet over medium-high heat and fry for 8–10 minutes, turning until golden and crisp on all sides. Set aside.
  2. Cook the noodles. Cook the rice noodles according to the package directions, drain, and rinse briefly under cool water. Divide them among serving bowls.
  3. Build the base. In a large pot, heat the oil over medium heat. Add the curry paste, garlic, ginger, and lemongrass and stir for 1–2 minutes until fragrant and slightly darkened.
  4. Make the broth. Pour in the vegetable broth and coconut milk, and stir in the turmeric, soy sauce, and maple syrup. Bring to a gentle simmer, add the mushrooms and carrot, and cook for 8–10 minutes.
  5. Add the greens. Add the bok choy and simmer for 2–3 minutes until just tender and bright green. Remove the lemongrass stalk, stir in the lime juice, and taste for salt, sweetness, and heat.
  6. Assemble. Ladle the hot broth and vegetables over the noodles in each bowl.
  7. Top and serve. Add the crispy tofu, green onions, cilantro, and a drizzle of chili oil. Serve immediately with lime wedges.

Pro Tips for the Best Coconut Curry Noodle Soup

  • Fry the curry paste first. Cooking it in oil unlocks its flavor and makes the broth richer.
  • Use full-fat coconut milk. It gives the creamiest, most luxurious broth.
  • Cook the noodles separately. This keeps the broth clear and stops the noodles from turning mushy.
  • Add the lime juice at the end. Heat dulls its brightness.
  • Do not boil hard. A gentle simmer keeps the coconut milk from splitting.
  • Fry the tofu until crisp. Add it on top so it stays crunchy.
  • Balance the flavors. Taste for salt, sweet, sour, and heat, and adjust a little at a time.

Why This Soup Is Good for You

Coconut milk provides a creamy base without dairy, and curry paste contributes ginger, garlic, and chili, which are flavorful, aromatic ingredients. Turmeric adds color and curcumin, a compound studied for its antioxidant properties.

Tofu supplies plant protein and calcium, and mushrooms, bok choy, and carrots add vitamins A, C, and K along with fiber. A serving provides about 15 grams of plant protein, making this soup a satisfying and balanced meal.

Flavor Variations

  • Spicy Version: Add extra curry paste, fresh chilies, and a spoonful of chili oil.
  • Yellow Curry Version: Replace the red curry paste with yellow curry paste for a milder, sweeter flavor.
  • Peanut Curry Noodle Soup: Whisk 2 tablespoons of peanut butter into the broth for a nutty twist.
  • Veggie-Loaded Version: Add broccoli, snow peas, baby corn, and zucchini.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~460 kcal15g52g5g22g

Storage

  • Refrigerator: Store the broth and noodles separately in airtight containers for up to 4 days.
  • Reheating: Warm the broth gently on the stove and pour it over fresh or briefly rinsed noodles.
  • Freezer: Freeze the broth (without noodles and tofu) for up to 3 months. Thaw overnight and reheat gently.
  • Make ahead: Make the broth up to 2 days ahead and cook the noodles and tofu just before serving.

Frequently Asked Questions

Can I make it less spicy?

Yes. Use 1–2 tablespoons of curry paste and add more coconut milk, or use a mild yellow curry paste.

Is Thai red curry paste vegan?

Many brands contain shrimp paste. Check the label and choose a vegan brand.

Can I use other noodles?

Yes. Rice noodles, udon, ramen, or soba all work well.

Can I make it gluten-free?

Use rice noodles, tamari instead of soy sauce, and check that your curry paste is gluten-free.

Can I use light coconut milk?

Yes, but the broth will be thinner and less creamy.

Why did my coconut milk split?

It was boiled too hard. Keep it at a gentle simmer once the coconut milk goes in.

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

September 6, 2022 by All Recipes Dinner 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

Vegan Spicy Steamed Dumplings with Tofu, Edamame and Chili Oil Dipping Sauce — The Most Fiery Plant-Based Dumplings You Will Make All Week

SPICY STEAMED DUMPLINGS

Soft, juicy, and bursting with heat, these Vegan Spicy Steamed Dumplings are filled with a savory mix of crumbled tofu, edamame, shiitake mushrooms, and Szechuan-style seasoning, then steamed until tender and served with a fiery chili oil dipping sauce. Every bite is silky on the outside, hearty on the inside, and full of tingling, garlicky spice.

The filling gets its kick from chili bean paste, fresh ginger, garlic, and a pinch of Szechuan peppercorn, which adds a numbing warmth that makes these dumplings truly special. Crumbled tofu brings protein, edamame adds a fresh pop of green and a gentle sweetness, and finely chopped shiitake mushrooms give a deep, meaty umami. A little toasted sesame oil rounds out the flavor.

Steaming keeps the wrappers tender and the filling juicy without any frying, so these dumplings feel lighter than pan-fried versions. A quick homemade chili oil dipping sauce of soy sauce, black vinegar, garlic, and chili crisp finishes them off with a tangy, spicy punch.

Serve them as an appetizer, a satisfying dinner with steamed rice and greens, or a party snack. They also freeze well, so you can fold a big batch and cook them straight from the freezer whenever you want.

This recipe is 100% vegan, egg-free, and ready in about 45 minutes.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
30 mins15 mins45 mins4 (about 24 dumplings)~300 kcal

Ingredients

For the Spicy Filling

  • 200g firm tofu, pressed and finely crumbled
  • ¾ cup (100g) shelled edamame, steamed and roughly chopped
  • 120g shiitake or cremini mushrooms, very finely chopped
  • 2 cups (60g) fresh spinach, chopped (optional)
  • 3 green onions, thinly sliced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 1 tbsp chili bean paste (doubanjiang) or chili garlic sauce
  • 1 tbsp soy sauce or tamari
  • 1 tbsp toasted sesame oil
  • 1 tsp cornstarch
  • ½ tsp ground Szechuan peppercorn (optional)
  • ½ tsp salt
  • 1 tbsp neutral oil for sautéing

For Assembly

  • 24 round dumpling wrappers (check that they are egg-free)
  • Small bowl of water for sealing
  • Parchment paper or cabbage leaves for the steamer

For the Chili Oil Dipping Sauce

  • 3 tbsp soy sauce or tamari
  • 1 tbsp black vinegar or rice vinegar
  • 1 tbsp chili crisp or chili oil
  • 1 tsp toasted sesame oil
  • 1 tsp maple syrup
  • 1 clove garlic, grated
  • 1 green onion, sliced
  • 1 tsp sesame seeds

To Serve

  • Steamed rice
  • Stir-fried bok choy or broccoli
  • Cucumber salad
  • Extra chili crisp

Optional Additions

  • Crushed peanuts for crunch
  • Fresh cilantro
  • Pickled mustard greens
  • Kimchi in the filling

Instructions

  1. Cook the filling. Heat the oil in a skillet over medium-high heat. Add the mushrooms and cook for 4–5 minutes until their moisture cooks off. Add the garlic, ginger, and chili bean paste and stir for 1 minute until fragrant.
  2. Season and cool. Stir in the tofu, edamame, spinach, soy sauce, sesame oil, cornstarch, Szechuan pepper, and salt. Cook for 2–3 minutes until the spinach wilts, then add the green onions. Transfer to a bowl and cool completely.
  3. Fill the wrappers. Place a wrapper in your palm and add about 1 tablespoon of filling to the center. Wet the edge with water, fold in half, and pleat the edge to seal tightly, pressing out any air. Place on a floured tray and cover with a damp towel.
  4. Prepare the steamer. Line a bamboo or metal steamer with parchment paper (poke a few holes) or cabbage leaves so the dumplings do not stick. Bring water in the pot below to a boil.
  5. Steam. Arrange the dumplings in a single layer with a little space between them. Cover and steam over medium-high heat for 8–10 minutes until the wrappers look slightly translucent and the dumplings feel firm.
  6. Make the dipping sauce. While they steam, whisk together the soy sauce, vinegar, chili crisp, sesame oil, maple syrup, and garlic. Stir in the green onion and sesame seeds.
  7. Serve. Transfer the hot dumplings to a plate and serve right away with the chili oil sauce.

Pro Tips for the Best Spicy Steamed Dumplings

  • Cool the filling fully. Warm filling softens the wrappers and makes sealing harder.
  • Do not overfill. About 1 tablespoon per wrapper keeps them from bursting.
  • Seal tightly. Press out the air so the dumplings stay plump while steaming.
  • Line the steamer. Parchment or cabbage leaves stop the wrappers from sticking.
  • Leave space between dumplings. They expand a little as they steam.
  • Do not lift the lid early. Steam escaping makes them cook unevenly.
  • Adjust the heat. Start with less chili bean paste and add more to taste.

Why These Dumplings Are a Smart Choice

Tofu and edamame both supply plant protein, and edamame adds fiber, folate, and iron. Mushrooms bring B vitamins and umami, while ginger and garlic add flavor and aromatic compounds.

Steaming uses no oil, so these dumplings are lighter than fried versions. A serving of 6 dumplings provides about 12 grams of plant protein and 4 grams of fiber, which makes it a satisfying meal alongside rice and vegetables.

Flavor Variations

  • Mild Version: Skip the chili bean paste and use a little extra ginger and soy sauce.
  • Kimchi Dumplings: Add ½ cup of chopped vegan kimchi to the filling.
  • Peanut Chili Sauce: Whisk 1 tablespoon of peanut butter into the dipping sauce.
  • Spicy Pan-Fried Option: Steam, then crisp the bottoms in a hot oiled pan for 1–2 minutes.

Nutritional Highlights (Per Serving — 6 dumplings)

CaloriesProteinCarbsFiberFat
~300 kcal12g40g4g10g

Storage

  • Refrigerator: Store cooked dumplings in an airtight container for up to 3 days. Store uncooked dumplings on a floured tray for up to 24 hours.
  • Freezer: Freeze uncooked dumplings on a tray until solid, then transfer to a bag for up to 3 months. Steam from frozen for 12–14 minutes.
  • Reheating: Re-steam for 3–4 minutes or pan-fry briefly to crisp.
  • Make ahead: The filling can be refrigerated for up to 2 days.

Frequently Asked Questions

Are dumpling wrappers vegan?

Most round wrappers are made from flour and water, but check the label for egg.

How do I make them less spicy?

Reduce or skip the chili bean paste and Szechuan pepper, and use a milder dipping sauce.

Can I use a regular pot if I do not have a steamer?

Yes. Place a heatproof plate on a rack above simmering water and cover with a lid.

Why are my dumplings sticking?

Line the steamer with parchment paper or cabbage leaves and leave space between each dumpling.

Can I make them gluten-free?

Use gluten-free wrappers and tamari. Handle them gently since they tear more easily.

What can I use instead of chili bean paste?

Use chili garlic sauce, sambal oelek, or sriracha with a little miso for depth.

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 vegan Asian-inspired favorites? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

September 4, 2022 by All Recipes Dinner 1

Vegan Hungarian Chickpea Tempeh Paprikash with Creamy Paprika Sauce and Egg Noodles — The Most Comforting Plant-Based Dinner You Will Make All Week

VEGAN HUNGARIAN CHICKPEA TEMPEH PAPRIKASH

Rich, velvety, and deeply flavored with sweet Hungarian paprika, this Vegan Hungarian Chickpea Tempeh Paprikash is a hearty one-pot dinner that tastes like a cozy Central European classic. Browned tempeh and tender chickpeas simmer in a creamy tomato and paprika sauce with onions, garlic, and bell pepper, then everything is finished with a swirl of plant-based cream.

Traditional paprikash is all about the paprika, and this version uses a generous amount of sweet Hungarian paprika, bloomed in oil to bring out its color and warmth. Smoked paprika adds depth, tomato paste adds richness, and a splash of vinegar brightens the sauce. Tempeh brings a nutty, chewy bite and chickpeas add creaminess and protein, so the dish feels truly substantial.

A spoonful of cashew cream or plant-based sour cream stirred in at the end gives the sauce its signature silky finish. Serve it over egg-free noodles, dumplings, mashed potatoes, or rice with a sprinkle of fresh parsley and a dollop of vegan sour cream.

It is perfect for chilly evenings, Sunday dinners, and meal prep, since it tastes even better the next day. It also freezes well, making it an easy make-ahead meal.

This recipe is 100% vegan, dairy-free, egg-free, and ready in about 45 minutes.

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
15 mins30 mins45 mins4~480 kcal

Ingredients

For the Paprikash

  • 200g tempeh, cut into bite-size cubes
  • 1 can (400g) chickpeas, drained and rinsed
  • 2 tbsp olive oil, divided
  • 2 large yellow onions, finely diced
  • 1 large red bell pepper, diced
  • 4 cloves garlic, minced
  • 3 tbsp sweet Hungarian paprika
  • 1 tsp smoked paprika
  • 2 tbsp tomato paste
  • 1 can (400g) diced or crushed tomatoes
  • 1½ cups (360ml) vegetable broth
  • 1 tbsp soy sauce or tamari
  • 1 tbsp apple cider vinegar
  • 1 tsp dried marjoram or thyme
  • 1 bay leaf
  • 1 tsp salt, to taste
  • ¼ tsp black pepper
  • ½ cup (120ml) plant-based cream or cashew cream
  • 2 tbsp all-purpose flour mixed with 3 tbsp cold water (optional, to thicken)

To Serve

  • 250g egg-free noodles, dumplings, or mashed potatoes
  • Vegan sour cream
  • Fresh parsley, chopped
  • Crusty bread
  • Pickled cucumbers or a simple green salad

Optional Additions

  • Sliced mushrooms
  • Caraway seeds
  • Pinch of cayenne for heat
  • Fresh dill

Instructions

  1. Brown the tempeh. Heat 1 tablespoon of oil in a large, deep skillet or Dutch oven over medium-high heat. Add the tempeh and cook for 5–6 minutes, turning, until golden. Remove and set aside.
  2. Cook the onions. Add the remaining oil and the onions to the pot. Cook over medium heat for 8–10 minutes, stirring often, until very soft and golden. This slow cooking builds the sweetness of the sauce.
  3. Add the pepper and garlic. Stir in the bell pepper and cook for 3–4 minutes, then add the garlic and cook for 1 minute.
  4. Bloom the paprika. Lower the heat, stir in both paprikas and the tomato paste, and cook for 1 minute, stirring constantly. Do not let the paprika burn, as it turns bitter.
  5. Build the sauce. Add the tomatoes, broth, soy sauce, vinegar, marjoram, bay leaf, salt, and pepper. Stir well and bring to a gentle simmer.
  6. Simmer. Add the tempeh and chickpeas, cover partially, and simmer for 15–18 minutes until the sauce thickens and the flavors meld. If you want it thicker, stir in the flour slurry and cook 2 more minutes.
  7. Finish with cream. Remove the bay leaf, stir in the plant-based cream, and warm through without boiling. Taste and adjust the salt and vinegar.
  8. Serve. Spoon over cooked noodles or mashed potatoes, top with vegan sour cream and parsley, and serve hot.

Pro Tips for the Best Paprikash

  • Use fresh Hungarian paprika. Old paprika tastes dull and dusty, and quality makes the dish.
  • Cook the onions slowly. They are the base of the sauce and should be soft and sweet.
  • Do not scorch the paprika. Lower the heat before adding it, and stir constantly.
  • Brown the tempeh first. It adds a nutty, savory flavor and a better texture.
  • Steam the tempeh briefly if it tastes bitter. A 10-minute simmer in water before cooking mellows it.
  • Add the cream at the end. High heat can make plant-based cream split.
  • Let it rest. The sauce thickens and improves after 10 minutes off the heat.

Why This Dish Is So Good for You

Tempeh is a fermented soy product that provides complete plant protein, fiber, and iron, and chickpeas add more protein, folate, and fiber. Paprika and bell peppers are rich in vitamin C and carotenoid antioxidants, and tomatoes contribute lycopene.

Compared with a traditional chicken paprikash made with sour cream and butter, this version has no cholesterol and much less saturated fat. A serving of the stew provides about 24 grams of plant protein and 9 grams of fiber, which makes it a complete meal.

Flavor Variations

  • Mushroom Paprikash: Add 250g of sliced mushrooms with the onions for extra umami.
  • Spicy Paprikash: Add cayenne or hot Hungarian paprika.
  • Tofu Paprikash: Replace the tempeh with pressed, browned tofu cubes.
  • Creamy Potato Paprikash: Add diced potatoes to the sauce and simmer until tender.

Nutritional Highlights (Per Serving, without noodles)

CaloriesProteinCarbsFiberFat
~480 kcal24g44g9g22g

Storage

  • Refrigerator: Store in an airtight container for up to 5 days.
  • Freezer: Freeze without the cream for up to 3 months. Thaw overnight and stir in fresh cream when reheating.
  • Reheating: Warm gently on the stove with a splash of broth or water if it has thickened.
  • Make ahead: The flavor improves overnight, so it is ideal for meal prep.

Frequently Asked Questions

What kind of paprika should I use?

Sweet Hungarian paprika gives the most authentic flavor. Avoid old, faded paprika.

Is tempeh gluten-free?

Plain soybean tempeh is, but some varieties contain grains. Check the label.

Can I use tofu instead of tempeh?

Yes. Use extra-firm tofu, pressed and browned until golden.

Why did my sauce turn bitter?

The paprika was probably burned. Lower the heat and add the tomato paste or liquid quickly after stirring it in.

Can I make it without cream?

Yes. Use full-fat coconut milk or blend soaked cashews with water for a creamy finish.

What do I serve with paprikash?

Egg-free noodles, spaetzle-style dumplings, mashed potatoes, rice, or crusty bread 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 hearty vegan dinners? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

August 31, 2022 by All Recipes Dinner 0

Vegan Roasted Red Pepper and Cherry Tomato Fettuccine with Creamy Cashew Sauce and Fresh Basil — The Most Satisfying Plant-Based Pasta You Will Make All Week

ROASTED RED PEPPER AND CHERRY TOMATO FETTUCCINE

Silky ribbons of fettuccine coated in a smoky roasted red pepper sauce, tossed with blistered cherry tomatoes and fresh basil, this Vegan Roasted Red Pepper and Cherry Tomato Fettuccine tastes like a restaurant pasta but comes together in about 35 minutes. The sauce is creamy without any dairy, thanks to soaked cashews blended with sweet roasted peppers, garlic, and a touch of lemon.

Roasting is what makes this dish special. Red bell peppers and cherry tomatoes are roasted at high heat until their skins blister and their natural sugars concentrate, which gives the sauce a deep, sweet, slightly smoky flavor. Half of the tomatoes are blended into the sauce, and the rest are left whole and juicy to burst in every bite.

Nutritional yeast and a spoonful of tomato paste add savory depth, smoked paprika brings warmth, and a splash of pasta water makes the sauce glossy and silky so it clings to every strand. Fresh basil and a squeeze of lemon at the end add brightness.

This is a perfect weeknight dinner, a beautiful dish for guests, and easy to scale up for a crowd. The sauce can be made ahead, so dinner is ready as fast as the pasta cooks.

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

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
10 mins25 mins35 mins4~520 kcal

Ingredients

For the Roasted Vegetables

  • 2 large red bell peppers, halved and seeded
  • 2 cups (300g) cherry tomatoes
  • 4 cloves garlic, unpeeled
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper

For the Creamy Roasted Pepper Sauce

  • ½ cup (70g) raw cashews, soaked in hot water for 15 minutes and drained
  • 1 tbsp tomato paste
  • 3 tbsp nutritional yeast
  • 1 tsp smoked paprika
  • 1 tbsp lemon juice
  • ¾ tsp salt, to taste
  • ¼ tsp chili flakes
  • ½ cup (120ml) reserved pasta water, plus more as needed
  • 3–4 tbsp olive oil

For the Pasta

  • 350g fettuccine (egg-free)
  • Salt for the pasta water

To Serve

  • Fresh basil leaves
  • Vegan parmesan
  • Toasted pine nuts or breadcrumbs
  • Lemon wedges
  • Chili flakes

Optional Additions

  • Baby spinach
  • Sautéed mushrooms
  • White beans for protein
  • Sun-dried tomatoes

Instructions

  1. Roast the vegetables. Heat the oven to 425°F (220°C). Place the pepper halves cut side down on a baking sheet with ½ of the cherry tomatoes and the unpeeled garlic cloves. Drizzle with olive oil, season with salt and pepper, and toss. Roast for 25 minutes, until the pepper skins are blistered and charred and the tomatoes burst.
  2. Prepare the roasted pepper. Let the peppers cool for 5 minutes, then peel off the skins if you like for a smoother sauce. Squeeze the garlic from its skins.
  3. Cook the pasta. Boil the fettuccine in well-salted water until al dente. Reserve 1 cup of the pasta water, then drain.
  4. Blend the sauce. In a blender, combine the roasted peppers, half of the roasted tomatoes, roasted garlic, soaked cashews, tomato paste, nutritional yeast, smoked paprika, lemon juice, salt, chili flakes, olive oil, and ½ cup of the pasta water. Blend until completely smooth and creamy, adding more pasta water as needed.
  5. Toss. In a large pan, warm the sauce over low heat. Add the cooked fettuccine and toss for 1–2 minutes, adding splashes of pasta water until the sauce is silky and coats the noodles.
  6. Add the tomatoes. Gently fold in the remaining roasted whole cherry tomatoes and half of the basil.
  7. Serve. Divide into bowls and top with fresh basil, vegan parmesan, pine nuts, and a squeeze of lemon.

Pro Tips for the Best Roasted Pepper Pasta

  • Roast until charred. Blistered skins give the sauce its smoky depth.
  • Soak the cashews. This gives the creamiest texture, especially in a standard blender.
  • Peel the peppers for a silkier sauce. Peeling is optional if you have a strong blender.
  • Save the pasta water. The starch helps the sauce cling to the noodles.
  • Salt the pasta water well. It should taste like the sea.
  • Add basil at the end. Heat dulls its fresh flavor.
  • Taste and adjust. A little extra lemon or salt makes the sauce pop.

Why This Pasta Is a Smart Weeknight Dinner

Red bell peppers are one of the best sources of vitamin C, and roasted tomatoes provide lycopene, an antioxidant that becomes easier to absorb when cooked. Cashews add creamy texture along with healthy fats, magnesium, and plant protein, and nutritional yeast contributes B vitamins and a cheesy flavor.

Compared with a traditional cream sauce, this version is cholesterol free and lower in saturated fat. A serving provides about 16 grams of plant protein and 7 grams of fiber.

Flavor Variations

  • Spicy Arrabbiata Style: Add extra chili flakes and a spoonful of harissa.
  • Nut-Free Version: Replace the cashews with white beans or silken tofu.
  • Protein-Packed Pasta: Stir in white beans, chickpeas, or crispy tofu.
  • Garlicky Greens Version: Wilt in spinach or kale at the end.

Nutritional Highlights (Per Serving)

CaloriesProteinCarbsFiberFat
~520 kcal16g70g7g20g

Storage

  • Refrigerator: Store in an airtight container for up to 4 days. The sauce will thicken.
  • Reheating: Warm gently in a pan with a splash of water or plant milk.
  • Sauce: Store separately for up to 5 days or freeze for up to 3 months.
  • Make ahead: Make the sauce a day ahead and cook the pasta just before serving.

Frequently Asked Questions

Can I use jarred roasted red peppers?

Yes. Use about 1½ cups, drained, in place of the fresh peppers. Roast the tomatoes for the topping.

Can I make it nut-free?

Yes. Use cooked white beans or silken tofu in place of the cashews.

Can I make it gluten-free?

Use gluten-free fettuccine and check that your other ingredients are gluten-free.

Why is my sauce not creamy?

Blend longer and add a bit more pasta water or olive oil. Soaking the cashews also helps.

Can I use another pasta shape?

Yes. Penne, rigatoni, or spaghetti all work well.

Is egg-free fettuccine easy to find?

Most dried fettuccine is egg-free, but fresh versions often contain egg, 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 easy vegan pasta dishes? Browse all recipes on Easy Vegan Recipes — new recipes posted every single week!

August 30, 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 Stuffed Peppers with Black Beans, Rice and Melty Cashew Queso — The Most Flavorful Plant-Based Dinner You Will Make All Week

MEXICAN STUFFED PEPPERS

Tender, slightly charred bell peppers filled with a zesty mix of black beans, fluffy rice, corn, tomatoes, and Mexican spices, then topped with melty cashew queso and baked until bubbling. These Vegan Mexican Stuffed Peppers are colorful, filling, and full of bold flavor, and they make an easy, family-friendly dinner in about an hour.

The filling is seasoned with cumin, chili powder, smoked paprika, garlic, and lime, so every bite tastes like a fiesta. Black beans and rice give it protein and fiber, corn adds sweetness, and diced tomatoes with green chiles bring a gentle heat. A spoonful of tomato paste and a splash of lime juice pull it all together.

Roasting the peppers first helps them soften and sweeten, so they are tender but still hold their shape. A simple cashew queso, made from soaked cashews, nutritional yeast, and spices, melts over the top for a cheesy finish with no dairy at all. Add avocado, cilantro, and a squeeze of lime, and you have a dinner that looks as good as it tastes.

These peppers are great for meal prep, since they reheat well and the filling can be made ahead. Serve them with a green salad, extra salsa, or tortilla chips on the side.

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

Recipe Information

Prep TimeCook TimeTotal TimeServingsCalories
20 mins40 mins1 hour6 peppers (serves 4–6)~340 kcal

Ingredients

For the Peppers

  • 6 large bell peppers (any color), tops cut off and seeded
  • 1 tbsp olive oil
  • ½ tsp salt

For the Mexican Rice and Bean Filling

  • 1 tbsp olive oil
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (400g) black beans, drained and rinsed
  • 1½ cups (about 250g) cooked rice
  • 1 cup (150g) corn kernels (fresh or frozen)
  • 1 can (about 400g) diced tomatoes with green chiles, drained
  • 2 tbsp tomato paste
  • 2 tsp chili powder
  • 1½ tsp ground cumin
  • 1 tsp smoked paprika
  • ½ tsp dried oregano
  • ¾ tsp salt, to taste
  • 2 tbsp lime juice
  • ¼ cup (10g) chopped fresh cilantro

For the Cashew Queso Topping

  • ½ cup (70g) raw cashews, soaked in hot water for 15 minutes and drained
  • ½ cup (120ml) water
  • 3 tbsp nutritional yeast
  • 1 tbsp lime juice
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp salt
  • Pinch of chili flakes

To Serve

  • Sliced avocado
  • Fresh cilantro
  • Lime wedges
  • Salsa
  • Vegan sour cream
  • Sliced jalapeños

Optional Additions

  • Diced zucchini in the filling
  • Vegan cheese shreds on top
  • Chipotle in adobo for smoky heat
  • Pickled red onions

Instructions

  1. Preheat and prep. Heat the oven to 400°F (200°C). Brush the cut peppers lightly with olive oil, sprinkle the insides with salt, and place them upright in a baking dish, trimming the bottoms if needed so they stand.
  2. Pre-roast the peppers. Bake the empty peppers for 10 minutes to soften them slightly.
  3. Cook the filling. Heat the oil in a large skillet over medium heat. Add the onion and cook for 4–5 minutes, then add the garlic and cook for 1 minute. Stir in the tomato paste, chili powder, cumin, paprika, and oregano, and cook for 1 minute.
  4. Combine. Add the black beans, rice, corn, diced tomatoes with chiles, and salt. Stir and cook for 4–5 minutes until heated through. Remove from the heat and stir in the lime juice and cilantro.
  5. Make the queso. Blend the soaked cashews, water, nutritional yeast, lime juice, garlic powder, paprika, salt, and chili flakes until completely smooth.
  6. Stuff the peppers. Spoon the filling into the peppers, packing it down gently and mounding it on top. Pour a spoonful of queso over each.
  7. Bake. Cover the dish loosely with foil and bake for 20 minutes, then uncover and bake another 8–10 minutes until the peppers are tender and the queso is bubbling and lightly golden.
  8. Serve. Let the peppers rest for 5 minutes, then top with avocado, cilantro, a squeeze of lime, and salsa.

Pro Tips for the Best Stuffed Peppers

  • Pre-roast the peppers. This prevents a raw, crunchy bite in the finished dish.
  • Choose peppers that stand up straight. Trim the bottoms slightly if they wobble.
  • Pack the filling well. A firm filling keeps the peppers tidy when served.
  • Drain the tomatoes. Excess liquid makes the peppers watery.
  • Use day-old rice if you can. It is firmer and absorbs flavors better.
  • Cover for the first half. This steams the peppers so they turn tender.
  • Add lime at the end. It keeps the filling bright and fresh.

Why These Peppers Are Good for You

Bell peppers are an excellent source of vitamin C, and red, orange, and yellow ones also provide vitamin A and antioxidants. Black beans add plant protein, fiber, folate, and iron, and rice and corn supply energy-giving carbohydrates.

Cashew queso gives creaminess along with healthy fats and magnesium, and nutritional yeast adds B vitamins. A serving provides about 12 grams of plant protein and 11 grams of fiber, which makes this a balanced, satisfying meal.

Flavor Variations

  • Taco-Style Peppers: Add taco seasoning and top with shredded lettuce and salsa.
  • Quinoa Stuffed Peppers: Replace the rice with cooked quinoa for more protein.
  • Spicy Chipotle Peppers: Add chipotle in adobo and a pinch of cayenne.
  • Enchilada Style: Pour red enchilada sauce over the peppers before baking.

Nutritional Highlights (Per Pepper)

CaloriesProteinCarbsFiberFat
~340 kcal12g55g11g8g

Storage

  • Refrigerator: Store cooked peppers in an airtight container for up to 4 days.
  • Reheating: Warm in a 350°F (175°C) oven for 15 minutes or in the microwave for 2 minutes.
  • Freezer: Freeze cooked peppers for up to 2 months. Thaw overnight before reheating.
  • Make ahead: Prepare the filling and queso up to 2 days ahead and assemble before baking.

Frequently Asked Questions

Which peppers work best?

Red, yellow, and orange peppers are sweeter, while green peppers are more bitter. Any color works.

Can I make them without rice?

Yes. Use quinoa, cauliflower rice, or extra beans and corn.

Can I skip the cashew queso?

Yes. Top with vegan cheese, salsa, or a drizzle of guacamole instead.

How do I keep them from falling over?

Trim a thin slice off the bottom, or place the peppers snugly in a baking dish so they support each other.

Can I make these in an air fryer?

Yes. Air fry the stuffed peppers at 375°F (190°C) for 15–18 minutes.

Can I make them ahead and freeze them?

Yes. Assemble and freeze unbaked, then thaw and bake for a few extra minutes.

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

August 29, 2022 by All Recipes Dinner 0