Category: my recipes

vegan egg-less salad

Meals in Under 10 Minutes: Vegan Egg-Less Salad

I was never a big fan of chicken eggs, even before I went vegan. I didn’t like their consistency or how they tasted at all – I always avoided dishes that featured them prominently for the most part. In all honesty, eggs were one of the easiest things for me to stop eating when I went vegan because I didn’t really eat them very much (other than eggs that were already in products). 

I never really craved eggs after going vegan either, but I did start to crave vegan alternatives to egg dishes. For example, I absolutely love tofu scrambles now (even though I hated eating scrambled eggs as a kid). I also really like Just Egg as a scramble and as an “egg” in dishes like ramen bowls or fried rice. Eating these dishes made me start thinking about the other vegan “egg” dishes I could create, so I decided to give egg-less salad a try!

vegan egg-less salad

This egg-less salad is so easy to make – it’s ready in about 10 minutes. The most complicated part is chopping up the tofu – you want to chop it so it resembles the variable shapes and sizes of the egg whites in non-vegan egg salad. You can do this by first turning the tofu in its side and cutting it in half the long way. Then turn it on its back (the biggest face of the tofu) and slice it along the long edge about 1/4 to 1/2 inch apart. Lastly, you’ll roughly chop it to the desired shapes and sizes, but it should be relatively small.

After chopping the tofu, the rest of the recipe is really just adding all of the other ingredients. The celery and red onion are optional, but they add a bit of a contrasting texture to the rest of the salad that I think is really nice (plus some more veggies!). The most crucial aspect of this dish is the black salt. 

You can learn more about black salt here, but it’s important to note that it also goes by Indian black salt or Kala namak and it is used widely in dishes in India, Pakistan, Nepal, Bangladesh and other parts of Southern Asia. It’s become popular in vegan cooking because it has a sulfuric taste to it that tastes (and smells) like egg! This ingredient is really important in this recipe to making this egg-less salad taste like egg.

You can adjust the amount of black salt to alter the egginess of the recipe. I would check the egginess first before adding any additional salt, as both the pickle juice and black salt will add salt flavor to the dish.

One last note – this recipe is gluten free! Just be sure to pair it with a gluten-free bread or wrap, or add it to the top of a salad to complete your meal. I would love the hear how this recipe turned out for you or any changes you made to make it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

vegan egg-less salad
Print Recipe

Vegan Egg-less Salad

This creamy vegan egg-less salad features tofu and black salt, which give it the dish's "egg-y" texture, flavor, and smell! While this dish tastes super delicious, it takes almost no time to make.
Prep Time10 minutes
Total Time10 minutes
Course: Main Course, Salad
Keyword: easy vegan meals, meals in 10 minutes, quick vegan meals, vegan egg salad, vegan salad
Servings: 3 servings

Ingredients

  • 1 block extra firm tofu
  • 1½ tbsp dill roughly chopped
  • ¾ tsp black salt
  • 1 tsp dijon mustard
  • 5 tbsp vegan mayo
  • 1 stick celery, large finely chopped
  • 1½ tbsp pickle juice or sub lemon juice
  • 2 tbsp red onion minced
  • salt & pepper to taste

Instructions

  • Remove the tofu block from the package and squeeze over the sink between your hands. Press firmly to release as much water as you can without mashing the tofu. Alternatively, you can press it for longer using a tofu press (but I usually skip it with this recipe because it isn't necessary and it makes the recipe faster).
  • Place the tofu block on its side and cut in half. Then place it on its "face" (the largest rectangle) and chop from one end, cutting through every ¼ to ½ inch or so. Lastly, roughly chop the tofu at all angles to create variable sized and shape pieces (like you might find in a non-vegan egg salad from the egg whites). Move to a mixing bowl.
  • Add all of the other ingredients to the bowl and mix well. Taste before adding any additional salt, as the pickle juice and black salt are both salty. If the egg-less salad isn't "eggy" enough, try adding a bit more of the black salt before adding plain salt.
  • Serve cold on sandwiches, in wraps, on beds of lettuce, or however floats your boat!

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orange glazed tofu

Easy Orange Glaze Sauce over the Crispiest Tofu

I’m taking an online vegan baking class right now that is really getting my creative juices flowing. I’m getting to try all different kinds of recipes that I otherwise would never have thought to try, and I’m learning all new kinds of techniques and knowledge I hadn’t known before. One unexpected side effect of taking this class is that it is getting me to think about flavors in new ways.

Before taking this class, I had a pretty regular repertoire of meals and ingredients I would use. But for this class, I have to use different ingredients and I have to use them in new ways. This is really helping me think outside the box – not only in my baking, but in all of my meals. So, when I was thinking about my crispy tofu recipe, I wanted to try working with a flavor I rarely work with in the kitchen – orange!

orange glazed tofu

Of all the citrus fruits, I work most often with lemon and lime (in fact, there’s rarely a non-baking recipe I don’t use them in). And while all three are acidic by nature, they definitely taste differently. Oranges, versus limes and lemons, tend to be much sweeter more sweet than tart when compared to a lemon or lime. Even different kinds of oranges can taste differently (think of eating a blood orange versus a mandarin orange). For this recipe, I picked up just some run-of-the-mill oranges that my local grocery store was carrying, but you could try out different oranges to see their different flavor profiles.

I used many of the same ingredients as my General Tso’s tofu recipe, but I opted for fresh ginger this time. Overall, this recipe is very easy to make – it really just involves heating up the ingredients on the stove and whisking in the cornstarch evenly. Adding a bit of the cornstarch at a time is pretty important, otherwise you’ll get clumps of cornstarch in your sauce that’s hard to get out even with a whisk.

You’ll also want to make sure to start the crispy tofu before the sauce, as well as any grains you’d like to have with the tofu (such as ramen or rice). I recommend adding some toppings, like green onion and/or sesame seeds. And if you’re gluten free, be sure to substitute the soy sauce for liquid coconut aminos.

The orange flavor really comes through in this sauce, especially after it’s been tossed onto the tofu. I would love the hear what you think of this recipe and what changes you made to it to make it your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

orange glazed tofu
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Orange Glazed Tofu

This easy meal really shines with the flavor of fresh squeezed oranges combined with crunchy tofu. Served with your favorite grains (like ramen or rice) and sides, this orange glazed tofu is sure to be a hit.
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Main Course
Keyword: crispy tofu, easy vegan dinner, easy vegan meals, easy vegan recipe, tofu, vegan tofu recipes
Servings: 2 servings

Equipment

  • whisk
  • sieve/strainer

Ingredients

Orange Glaze Sauce

  • ½ cup orange juice
  • ½ tbsp fresh ginger finely minced
  • 1 clove garlic finely minced
  • 1 tbsp soy sauce sub liquid coconut aminos if gluten free
  • 1 tsp rice vinegar
  • ½ tbsp maple syrup or light agave nectar
  • 1 tbsp cornstarch

Other Ingredients

  • 1 batch crispy tofu*
  • other toppings sesame seeds, green onions, purple cabbage, etc.
  • grains or other sides

Instructions

  • Make the crispy tofu and set aside. Make any sides or other grains you'd like to serve the tofu over, such as ramen or rice.
  • Place the liquids in a sauce pan over medium heat and bring to a simmer.
  • Once simmering, add the garlic and ginger and cook, simmering, for about 2 minutes.
  • Sift the cornstarch in, as small amount at a time, whisking as it is added. Whisk until it is evenly incorporated.
  • Let it simmer for another 2-3 minutes, then remove from heat. The sauce will continue to thicken as it cools. Add it to the tofu while it is still warm, and serve. Sprinkle sesame seeds and/or green onions on top!

Notes

*You can find the crispy tofu recipe here.

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kale mushroom vegan pasta

Easy Weeknight Meals: Creamy Vegan Kale & Mushroom Pasta

My family’s go-to fancy restaurant growing up was always Olive Garden. This was where we went on special occasions – graduations and birthdays. Creamy pasta dishes are a pretty big staple at Olive Garden (not to mention the bread sticks and salad, but maybe I’ll tackle those in another post). For a long time when I first went vegan, I thought a lot of creamy dishes would be “off-the-menu” forever for me! 

But there are lots of vegan alternatives that can make your creamy recipes a reality. My go-to for creamy dishes is usually cashew cream – it’s easy to make and I don’t have to buy any special ingredients (just cashews and water). You can make as much of it as you need for a recipe, too, as the ratio is 2 parts cashews to 1 part water. I generally find that 1/2 cup of cashews is enough for 2 servings of whatever sauce you are making. You can scale up from there!

Then, all you need to do it blend those cashews in a blender! High speed blenders will get you an even creamier consistency (and they will do it much quicker), but less efficient blenders with less sharp blades will work fine as well (honestly, that’s what I’m working with at home right now – my partner’s mom gave us HER old blender, so we’re using a hand-me-down). You can flavor the cashew cream with whatever you’d like – spicy, sweet, savory, cheesy, the sky’s the limit. 

In the recipe, I’ve made a creamy, slightly cheesy, sauce that pairs perfectly with the sauteed kale and mushrooms. The entire recipe can be pulled together in under 25 minutes, making it perfect for a weeknight or a busy weekend. And there are no special ingredients needed – you’ll likely have everything you need already in your pantry or on your spice shelf. It also doesn’t even require any chopping – you can just tear the kale off the stems and cook the mushrooms as they come.

I used Rigatoni in this recipe because I like to try using different kinds of pasta shapes, but you can use whatever kind of pasta you’d like. Spaghetti or Angel Hair pasta would probably work very well, too. And don’t forget: you can substitute gluten-free pasta to make this meal completely gluten free.

This quick and easy Creamy Vegan Kale & Mushroom Pasta uses just one pan and your blender, but really packs a flavorful punch. I would love the hear what you think of this recipe and if you made any changes to it. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

kale mushroom vegan pasta
Print Recipe

Creamy Vegan Kale & Mushroom Pasta

This recipe is bound to make you feel like you are out on the town - and yet, it's so easy to make. Creamy from blended cashews and full of flavor from the mushrooms and kale, this pasta dish is sure to delight.
Prep Time15 minutes
Cook Time7 minutes
Total Time22 minutes
Course: Main Course
Cuisine: Italian
Keyword: easy vegan dinner, easy vegan meals, easy vegan recipe, gluten free vegan, meals in under 30 minutes, vegan pasta dishes
Servings: 2 servings

Equipment

  • blender

Ingredients

Cream Sauce

  • ½ cup cashews raw, unsalted
  • ¼ cup water
  • 1½ tsp olive oil
  • 2 tsp nutritional yeast
  • ¼ tsp onion powder
  • ¼ tsp garlic powder
  • 1 tsp lemon juice
  • 1 tbsp vegetable broth
  • salt & pepper to taste

Other Ingredients

  • 2 servings your favorite pasta* I used rigatoni
  • 4 cups kale
  • 1 cup baby bella mushrooms

Instructions

  • Make your pasta following package instructions. Set aside.
  • Boil the cashews in water for 15 minutes.
  • After 15 minutes, drain the cashews and add them to a blender. Add the ¼ cup of water and start to blend.
  • Once the cashews have started to get creamy, add the rest of the ingredients. Blend until smooth & creamy.
  • In a small sauté pan, add a dash of olive oil or vegetable broth and heat over medium heat. When hot, add the mushrooms.
  • Sauté for 4-5 minutes, until the mushrooms start to brown and get smaller. Add the kale and cook, covered, for another 2 minutes, or until the kale has begun wilting.
  • Remove the pan from heat and add the pasta and the sauce. Mix well and serve hot.

Notes

*use a gluten-free pasta to make this dish gluten free!

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vegan coleslaw

Summer Salads: Best Easy Vegan Coleslaw

The prospect of having a big outdoor cookout is pretty slim this year considering my lack of outdoors space (I live in an apartment building) and the global pandemic and all. Despite that, I’ve been taking my normal cookout foods indoors (if you missed my recent oven-“grilled” kebabs post, check it out here). A great addition to any cookout (or at least all of the cookouts I’ve been to and my family has had) is coleslaw! 

vegan coleslaw

Now, sometimes I can be a little bit lazy when it comes to chopping – especially when I’m really hungry. I also really enjoy the crunch that comes with cabbage, and that’s on full display in this chunky coleslaw. You can really chop the cabbage as finely or as thickly as you’d like – I went for a variety of sized ranging from over an inch in size to a little less than a half inch. 

This salad is really packed full of veggies: two types of cabbage, carrots, celery, and parsley. The cabbage alone is really great for you: according to Eating Well, cabbage packs a real punch when it comes to vitamin K and C and it is anti-inflammatory, among other benefits. Plus, if you buy cabbage, you’ll have cabbage for days – a head of cabbage goes a really long way (just check out my instagram to see how many cabbage posts I made). 

The rest of the ingredients are fairly simple: add a little dijon, vegan mayo (I really love Spectrum Organic’s vegan mayo), apple cider vinegar, and salt and pepper to taste. Mix it all together and you’ve got your coleslaw!

This backyard barbecue favorite is great whether you’re picnicking after a hike, throwing a socially distance cookout in your yard, or hanging out in your living room on the weekend. I would love what you think of this recipe and any changes you made to it. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

vegan coleslaw
Print Recipe

Best Chunky Vegan Coleslaw

This quick and easy way to make coleslaw is also absolutely delicious. This coleslaw is also packed with veggies and will leave you full and satisfied.
Prep Time15 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: easy vegan recipe, gluten free vegan, vegan coleslaw, vegan salad
Servings: 8 servings

Ingredients

  • 4 cups green cabbage
  • 3 cups red cabbage
  • 2 medium carrots peeled and shredded
  • 2 celery sticks chopped small
  • 1½ tbsp chopped parsely
  • 2 tsp dijon mustard
  • 5 tbsp vegan mayo I use Spectrum Organic brand
  • ½ tbsp apple cider vinegar
  • salt and pepper to taste

Instructions

  • Chop the green cabbage and red cabbage roughly. You can decide how large or small you'd like the pieces to be - I prefer them to be a little chunky.
  • Combine all of the ingredients together in a bowl and mix well. Add salt and pepper to taste.
  • Serve cold.

Notes

This coleslaw can be stored in a container in the fridge and will last for up to one week.

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vegan dog treats

Easy Vegan Peanut Butter & Banana Dog Treats

I adopted my dog Charlie four years ago this month, and we have been through so much together these past four years. I have learned a lot about being responsible for another living being, and he’s taken care of me in many ways as well. I’ve gotten to know him really well – his likes, his dislikes, and, of course, his favorite foods. I also have to be careful about what I feed him because he very easily can get an upset stomach! Charlie also VERY easily gets bored of store-bought treats. But one thing he never gets bored of? My homemade treats.

Charlie goes absolutely wild for these peanut butter and banana treats. He drools all over the place and can’t take his eyes off of me (see the picture above)! Luckily, they are so easy to make that I can make them all the time for my boy – particularly when I have an overly ripe banana that needs to be used. These treats take just 15 minutes to make (including baking time!) and use only 3 ingredients you probably already have at home. 

One thing to note is that these treats will be hot when they come out of the oven, so you’ll want to make sure they cool completely before feeding them to your dog. If you don’t, you’ll burn your poor pup’s mouth! This recipe makes 16 large dog treats, but you could also make the treats a smaller size (such as half an inch for 32 dog treats) for smaller dogs or if you wanted to use them for training treats. Be sure to reduce the baking time a bit if you reduce the size of the treats!

vegan dog treats

Are you ready to treat your dog with these peanut butter and banana dog treats? I would love the hear what your dog thinks of these treats! Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

vegan dog treats
Print Recipe

Easy Peanut Butter & Banana Vegan Dog Treats

If you want to make your dog a special treat, look no further than this recipe! My dog Charlie goes wild for these, and they are so easy to make! Taking around 15 minutes to make and using just three ingredients, your dog will be enjoying these in no time.
Prep Time6 minutes
Cook Time9 minutes
Total Time15 minutes
Course: Snack
Cuisine: American
Keyword: dog treats, easy vegan dog treats, homemade dog treats, vegan dog treats
Servings: 16 large treats

Equipment

  • food processor or blender

Ingredients

  • ½ cup rolled oats
  • 1 very ripe banana
  • 2 tbsp peanut butter

Instructions

  • Preheat the oven to 375°F and line a baking sheet with parchment paper.
  • In a food processor or blender, add the oats and blend or pulse until the oats have turned into more of a flour.
  • In a mixing bowl, mash the banana using a fork.
  • Add the peanut butter and oats to the bowl and mix together well. It will turn into a sticky dough.
  • Using your hands or a spoon, create about one inch round balls and place them on the baking sheet around ½ inch apart. You can create smaller balls if you'd like to make something more like training treats or if you'd just like to have more treats.
  • When you've used all of the dough, place the tray in the oven and bake for 8-9 minutes.
  • The treats will be somewhat soft when they come out of the oven. Let them cool on the tray for 10 minutes and then transfer to a wire rack to cool completely before sharing with your pup.

Notes

The treats should be stored in an airtight container. They will last in an airtight container for approximately a week. They can also be frozen and will last longer that way - approximately an additional 2 weeks.

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vegan kebabs

Summer Favorite: Vegan Kebabs Grilled in the Oven

There are definitely some things about living in an apartment that bum me out. My last apartment was a basement apartment and had approximately two tiny windows, which meant little to no natural light. That was really big bummer for me (and nearly all of my plants died!). So, when I was looking for a new apartment, one of the major requirements was an apartment with lots of natural light.

Luckily, I was able to find one with tons of windows that allows lots of light in (and allows my plants to thrive). But there are still some things that aren’t great about living in an apartment. The biggest thing right now is that I don’t really have any outdoor space of my own. I dream of having a garden where I can grow fresh fruits and vegetables to use in my recipes. I also would love to have a grill for recipes. I always thought some grilled recipes would be just impossible. But I was wrong!

It felt like a summertime ritual for my family to make kebabs when I was growing up. It was a very joyful part of my summer – all of us pitching in to build this meal and then sitting down to eat it together outside. So, I decided to try “grilling” kebabs in my oven to get a little bit of that summertime magic back in my apartment.

vegan kebabs

“Grilling” in the oven turned out really good! It’s not quite the same as grilling outdoors – you won’t get the char lines, but the veggies and alternative vegan meat turn out crispy and delicious. I used Hodo Foods Curry Nuggets, which were delicious and flavorful and had a great texture for a kebab. These nuggets are gluten free and kosher! You could also use other vegan meat alternatives or something like tempeh or tofu. I would recommend using extra firm tofu if you decide to go that route.

I also decided to use bell peppers, red onion, shitaki mushrooms, and cherry tomatoes as my veggies, but you can get really creative and use other veggies, as long as they will be able to stick through the skewer. Harder vegetables may need more time in the oven though! Some other veggies I might recommend are:

  • Zucchini
  • Carrot
  • Eggplant
  • White or Yellow Onion
Lastly, when I made these kebabs, I was going for pretty basic so I just used salt, pepper, and smoked paprika and sprinkled all of them over the kebabs. If you wanted to make a sauce, you could do something like BBQ or a simple garlic butter sauce. Get creative and make what’s fun and what sounds delicious to you!

If you live in an apartment (or a house) and don’t have access to a grill, I highly recommend giving this recipe a try! I would love the hear what you think and if you make any changes to this recipe. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

Print Recipe

Oven "Grilled" Vegan Kebabs

Don't have access to an outdoor grill? No problem! This summertime classic - vegan kebabs - turns out just as delicious when cooked in the oven.
Prep Time8 minutes
Cook Time20 minutes
Total Time28 minutes
Course: Main Course
Keyword: easy vegan dinner, easy vegan meals, easy vegan recipe, meals in under 30 minutes, meals with veggies, summertime vegan meals, vegan kebabs
Servings: 8 kebabs

Equipment

  • skewer sticks

Ingredients

  • 1 package Curry Nuggets Hodo Food Brand (or other vegan meat alternative)
  • ½ red onion chopped into large pieces
  • 1 red pepper chopped into large pieces
  • 1 green pepper chopped into large pieces
  • 1 cup baby bella mushrooms
  • 16 cherry tomatoes yellow or red
  • 1 tbsp olive oil
  • a dash of salt and pepper or whatever other seasoning you'd like to use

Instructions

  • Preheat the oven to 425°F. Line a baking tray with parchment paper and set aside.
  • Ensure all of your veggies are chopped to the appropriate size. You want them to be large enough that they stay on the skewers, but not so large that they cannot be eaten in 1-2 bites.
  • Add the veggies and vegan meat alternative in whatever pattern you'd like. You can also add the vegetables randomly, but a pattern helps to ensure that you add them somewhat evenly and don't end up with a stick just filled with one vegetable. Repeat for all 8 sticks.
  • Arrange the sticks on the baking tray.
  • Lightly brush all of the vegetables with the olive oil so that they are coated on all sides.
  • Sprinkle the salt and pepper on top of all of the skewers and then add whatever other seasoning you'd like to add.
  • Place the tray in the oven and bake for 20 minutes.
  • Remove from the oven and let cool for 3-4 minutes before digging in!

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vegan mac'n'cheese

Simple Spicy Vegan Mac’n’Cheese

Before jumping into the post, I want to note that Outstanding Foods provided me with the Texas BBQ Pigless Pork Rinds pictured below for free. All of the opinions and ideas on my blog are my own.

When I first went vegan, I ate A LOT of mac’n’cheese. I fell in love with Daiya’s packaged vegan mac’n’cheese – it was so easy to make after a long day of classes and clubs and volunteering and whatever else I happened to be doing. Mac’n’cheese quickly became one of my favorite meals to eat. While I still love Daiya’s mac’n’cheese and I still do eat it on occasion, I started to make my own recipes, especially now that I have more time and a desire to eat more home-cooked food. Thus, this mac’n’cheese recipe was born.

This recipe is super easy (still a must-have for me) and takes less than 45 minutes to make. It uses my nacho cheese sauce recipe combined with your favorite noodles and a fire roasted pepper. I used a jalapeño pepper because I really love spicy food. This added both the spice and some really great flavor. However, if you’d just like to add a bit of pepper flavor, you can substitute a bell pepper of your choice. Choose your favorite bell pepper color because each will add a bit of a different flavor.

The Outstanding Foods Texas BBQ Pigless Pork Rinds on top add a bit of a crispiness, as well as a subtly sweet flavor which really levels up this recipe. In addition to just being delicious, these rinds are packed with protein (7g per bag!), gluten-free, and kosher. This entire recipe is kosher and gluten-free, as long as you use gluten-free noodles. You’ll need two full cups of these rinds to top your mac’n’cheese – so be sure not to eat the whole bag while you’re making your recipe!

I would love the hear what you think of this recipe and any changes you made. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

vegan mac'n'cheese
Print Recipe

Easy Vegan Spicy Mac'n'Cheese

This delicious mac'n'cheese has quite a bit of spice from oven roasted jalapeño and a layer of crunch from vegan prok rinds on top. But don't let how delicious it is fool you into thinking it takes all afternoon to make - this recipe comes together in under 45 minutes.
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Main Course
Cuisine: American
Keyword: easy vegan dinner, easy vegan meals, easy vegan recipe, mac'n'cheese, spicy vegan food, vegan mac'n'cheese
Servings: 6 servings

Ingredients

  • 1 jalapeño
  • ½ box your favorite noodles
  • 1 serving nacho cheese sauce
  • 2 cups Texas BBQ Pigless Pork Rinds Outstanding Foods brand

Instructions

Fire Roasting Your Jalapeño

  • Place one of your oven racks in the middle of the oven and one on the top slot. Preheat your oven to 400°F.
  • When the oven is preheated, place the jalapeño on the top rack of the oven. Let it sit for approximately 25 minutes, rotating with tongs every once in a while as a side gets charred. Be sure to use oven mitts to ensure you don't burn yourself.
  • When each side has been charred, remove the jalapeño from the oven and wrap in tin foil (or place in an air tight container). Let it sit for 5-10 minutes to allow the skin of the jalapeño to loosen.
  • Once the jalapeño is removed from the oven, lower the temperature to 350°F.
  • Use a fork to push off the skin of the jalapeño. When removed fully, chop into small pieces and set aside.

Making the Mac'n'Cheese

  • Make the nacho cheese sauce. The link to the sauce recipe can be found above. Set aside.
  • Make your noodles according to the package directions. Set aside.
  • In a food processor or blender, add the rinds and pulse until most of the rinds are crushed and there are a few bigger pieces (some pieces about a half inch in length should remain). You can also crush the pieces by hand in a bowl using a large spoon, but it will take a bit longer.
  • Combine the nacho cheese, noodles, and fire roasted jalapeños in a bowl and mix well. Add more salt as needed.
  • Pour into a baking pan or pie pan and spread evenly through the tray. Sprinkle the mac'n'cheese with the ground up rinds until evenly covering the mixture.
  • Place the mac'n'cheese in the oven (make sure it is set to 350° as stated in the instructions above) on the middle rack. Let bake for 10 minutes.
  • Remove from the oven and let cool for about 5-10 minutes. Serve and enjoy!

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chickpea salad

Easy Chickpea Salad

When I think of summer, I definitely think of salads. But that doesn’t always have to mean salads filled with greens. One of my favorite summer salads is Chickpea Salad – it can be used in so many ways and it’s honestly just really refreshing to eat. The fresh celery, red onion, and dill really make this salad pop.

chickpea salad

This salad is so good, you would never guess how easy it is to make. But it really takes just 10 minutes to make – just finely chop the veggies, smash the chickpeas, and mix everything together. You can decide how finely to chop the celery and red onion. I think that the salad turns out better if they are very finely chopped. I would recommend chopping the red onion well; otherwise, you may get more of a bite than you’re looking for. 

The vegan mayo that I use is Spectrum Organic Light Vegan Mayo, which I really love. It’s super easy to use in this recipe and tastes great! But, if you’d like to make your own homemade mayo, there are lots of recipes all over the internet. If you use a homemade recipe, I would start with the same amount (5 tbsp) and add more as needed.

This chickpea salad can be used in so many different ways! You can eat it on its own, add it to another salad, or roll it into a wrap. I really like have chickpea salad sandwiches with pea sprouts and tomato. Don’t forget the pickle!

I would love the hear if you give this easy chickpea salad a try. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

chickpea salad
Print Recipe

Easy Chickpea Salad

This chickpea salad only takes 10 minutes to make and is full of flavor from fresh dill, celery, and red onion. It's also completely gluten free!
Prep Time10 minutes
Total Time10 minutes
Course: Main Course, Salad
Cuisine: American
Keyword: chickpea dinner, easy vegan dinner, easy vegan meals, easy vegan recipe, gluten free, gluten free vegan, vegan, vegan lunch
Servings: 4 servings

Ingredients

  • 1 can chickpeas
  • 2 celery sticks finely chopped
  • 2 tbsp red onion finely chopped/minced
  • 2½ tbsp fresh dill chopped
  • 5 tbsp vegan mayo
  • 1 tsp lemon juice
  • 1 tsp dijon mustard
  • salt and pepper to taste

Instructions

  • Drain the can of chickpeas and empty the beans onto a plate. Smash with a fork until almost entire smashed (some larger pieces are okay!).
  • Mix all of the ingredients together in a bowl. Add more salt or pepper, to taste.
  • Serve cold on its own or with bread, in a salad or wrap.

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vegan guacamole

Zach’s Tasty & Easy Guacamole

Before jumping into the post, I want to note that Outstanding Foods provided me with the Original Pigless Pork Rinds pictured below for free. All of the opinions and ideas on my blog are my own.

My partner, Zach, and I have always connected over food. In fact, some of my favorite memories of our early relationship involve food: our first date was at our favorite vegan restaurant in Chapel Hill, we made countless stir-frys together for dinner, and we watched Netflix while eating takeout on our apartment couch until late at night. Cooking together, sharing a meal, or exploring a new restaurant or cuisine have all been weaved into the fabric of our relationship.

So, it’s only natural that Zach should have a place in my recipes as well. And y’all, I knew the first recipe had to be his guacamole. Zach has been making this guacamole since before we even dated and has been perfecting it over time since then. I really do think this is the perfect guacamole.

 

the best guacamole

Zach’s guacamole is flavorful and just the right amount of chunkiness to creaminess. It’s also packed with flavor from lime juice, red onion, cilantro, garlic, and smoked paprika. If you like a spicy guacamole, keep the jalapeño in, but feel free to take it out if not. I asked Zach why he mashes all of the ingredients together instead of just the avocado first and then adding the ingredients later: “It’s the lazy way.” It may be the lazy way, but I also think this allows the flavors from the tomato and red onion to really mix in with the avocado fully.

Doing it the “lazy way” also means that this recipe is quick and easy. The places not to be lazy? Don’t skip out on really mincing the red onion and garlic – if you get too big of a chunk in your guacamole it won’t be the most pleasant bite.

Lastly, there are tons of options for dipping into guacamole – tortilla chips are the obvious favorite. You could even try making your own at home! When Zach and I made this guacamole, we didn’t have any tortilla chips at home or the ingredients to make our own, but we did have these Original Flavor Pigless Pork Rinds. And y’all, it was surprisingly really good! The puffiness and crunchiness of the rinds went well with the texture of the guacamole and the flavors paired well too. Also, because the rinds are all curvy, you can get some good chunks of guacamole on them, which is really the most important part, right? A chip is just a dip vessel.

This quick and easy recipe is a must try – it’s the guacamole I’ve been eating for years. I would love the hear what you think of it and if you made any changes. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

the best guacamole
Print Recipe

Zach's Tastiest Guacamole

If you're looking for a fresh and flavorful guacamole, this is the recipe for you. Filled with fresh vegetables and a few spices frequently found on your spice rack, the recipe is quick to fix up and sure to please.
Prep Time15 minutes
Course: Appetizer, Side Dish
Cuisine: Mexican
Keyword: easy guacamole, easy vegan dips, easy vegan recipe, gluten free, gluten free vegan, vegan dips, vegan guacamole
Servings: 3 cups (approximately)

Equipment

  • potato masher (or a fork, but it will be slower)

Ingredients

  • 3 Haas Avocados
  • 1 clove garlic finely minced
  • ⅛ red onion finely minced
  • ¼ beefsteak tomato diced small
  • 1 jalapeño diced small, optional
  • 1½ tsp minced cilantro optional
  • 1-2 tsp lime juice
  • salt to taste
  • smoked paprika to taste, optional

Instructions

  • Prepare all of the fresh ingredients (the avocados, onion, garlic, tomatoes, and cilantro).
  • Add all of the ingredients to a mixing bowl and use the potato masher (or a fork), to mash the avocado.
  • After the avocados are well mashed, mix the ingredients with a spoon to ensure everything is evenly distributed. Taste test to see if any additional ingredients need to be added (such as extra salt, smoked paprika, lime juice, or cilantro, to taste).

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hassleback potatoes

Easy Mini Vegetable Hassleback Potatoes (Vegan)

I definitely can’t say that potatoes are underrated – in fact, they may be the most well and appropriately appreciated food. They are super versatile and can be made into so many different things. They only really have a bit of their own flavor which means they really take on the flavor of whatever you pair them with. And I’m always discovering fun new things to do with them. Enter this Miniature Hassleback Potato recipe.

miniature hassleback potatoes

Miniature things are kind of my thing already. If there’s a large version of something that can be found smaller, I’m into it (cupcakes, small mushrooms, mini tarts, etc.). So, the idea for these miniature hassleback potatoes came pretty naturally from that and my love of the potato. These make a great side dish (or eat a bunch of them for a main dish, like I did when I made this recipe). 

I turned mine into veggie potatoes by piling on sauteed peppers and onions, cilantro, fresh tomato, and lime juice, but you can get creative with the flavor profile like these cheesy ones or these sage and garlic ones. 

One note on the baking time: depending on the size of your potatoes and the consistency of your oven temperature, these potatoes might take more or less time to bake. I had two particularly stubborn potatoes that didn’t want to finish and took a bit longer. So, you’ll want to keep checking the potatoes every 5-10 minutes or so near the end to see which ones are done and which need more time. Consider taking the ones that are getting to be done off the tray and sticking the ones that need more time back in the oven.

If you’re a big potato fan like me, this is the recipe for you. I would love the hear what you think and how you made this recipe your own. Let me know in the comments or message me at @thejewishvegan on Instagram. And, as always, if you have any questions don’t hesitate to reach out. Now, let’s get started!

hassleback potatoes
Print Recipe

Miniature Hassleback Potatoes

These tiny potatoes make a great, fancy-looking side dish, but are easy to make! You can also load them up to make them a full meal instead.
Prep Time10 minutes
Cook Time50 minutes
Course: Side Dish
Cuisine: American
Keyword: easy vegan meals, easy vegan recipe, gluten free, gluten free vegan, side dish, sides as mains, vegan
Servings: 2 servings

Equipment

  • metal soup spoon
  • baking sheet
  • brush

Ingredients

  • 7 small gold potatoes
  • 1 tbsp olive oil extra as needed
  • salt and pepper to taste

Veggie Toppings

  • 1 tsp olive oil
  • ½ jalapeño finely diced
  • ½ red onion finely diced
  • salt and pepper to taste
  • ¼-½ tomato finely diced
  • 1 tbsp cilantro chopped

Instructions

  • Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  • Wash each of the potatoes and dry well. Place a potato in a metal soup spoon and cut thin slices into the potato until the knife hits the spoon. This will leave the slices attached to the potato. Repeat with each potato.
  • Place the potatoes on the baking sheet. Brush oil over each potato. Add a generous amount of salt and a dash of pepper.
  • Place the baking sheet in the oven and bake for 15 minutes. You'll notice the slices you created will start to pull apart from each other.
  • Remove the tray from the oven and brush each potato with oil once more. Then return the tray to the oven and bake again for 30-40 minutes, or until each potato can be easily stuck with a fork.
  • While the potatoes are baking, heat a small pan with the olive oil for the veggies toppings over medium heat. Add the red onion and jalapeño to the pan and sauté until browned, approximately 10 minutes.
  • Sprinkle the desired toppings over the potatoes and serve warm.

Notes

There are many other toppings you could use, such as vegan sour cream or cheese, creamy or spicy sauces, etc. I encourage you to be creative and experiment!

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