Tag: trader joe's vegan

homemade vegan pesto with gnocchi

Easy Vegan Cashew Pesto with Gnocchi

I’ve been thinking above making from scratch some of the pre-made products I usually buy at the grocery store – both as a way to have a little more control over what I’m eating and also as a way to practice more recipes! That’s what inspired me to give making a homemade vegan pesto a try (plus, I just really love pesto!).

I usually buy the Trader Joe’s Kale, Cashew, & Basil Pesto to use with a bunch of different dishes. While I do love this pesto, normally I spice it up a bit by adding lemon juice, salt, and pepper (and sometimes other things depending on the dish). It’s also obviously a little easier to use a pre-packaged pesto – just scoop it out of the package and add it to your dish. 

So, definitely give the Trader Joe’s pesto a try if you’re looking for the easiest option (and it’s available to you!). But if you want a homemade pesto that’s also pretty easy to make, this pesto is for you! Besides roasting the garlic, the only other step is throwing everything into the blender and blending it all up!

If you’d like to serve your gnocchi or pasta with roasted grape or cherry tomatoes, it’s very easy to do. Cut the tomatoes in half, drizzle them with olive oil, and add a dash of salt and pepper. Then, roast them in the oven for 20-25 minutes on 400 degrees F.

I also highly recommend making some vegan parmesan to sprinkle on top of your dish. It’s very easy to make as well and takes just 5 minutes pulsing all of the ingredients in a food processor until fine and crumbly:

  • 1 cup raw, unsalted cashews
  • 2 tbsp nutritional yeast
  • 1.5 tsp salt
  • .25 tsp garlic powder
You can store the parmesan in an airtight container in the fridge for two weeks. One note is that it’s very important for your food processor to be fully dry before you add your ingredients, or your parmesan will turn to mush instead of a fine crumble texture.
 
Lastly, you can use this pesto with many different recipes. I’ve used it here with Trader Joe’s cauliflower gnocchi (which makes this recipe completely gluten free), but you could do any kind of pasta you like. You can also stray from pasta entirely and use it on sandwiches, paninis, melts, pizza, on vegetables, and more. Get creative with it! The recipe makes enough for about four servings of pasta, so keep that in mind when determining how much you might need.
 

If you’d like to try making your own pesto at home, this recipe is for you! I would love the hear how this pesto turns out for you and how you end up using 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!

homemade vegan pesto with gnocchi
Print Recipe

Homemade Vegan Pesto with Gnocchi

This homemade vegan pesto is easy to make and is made in the blender. With a slight cheesy taste from nutritional yeast, this vegan and gluten-free sauce is perfect for gnocchi (or whatever pasta you're craving)!
Prep Time25 minutes
Additional Cook Time for Gnocchi20 minutes
Total Time45 minutes
Course: Main Course
Keyword: easy vegan dinner, easy vegan recipe, gluten free, gluten free vegan, gluten free vegan recipe, kosher recipe, vegan pesto recipe
Servings: 4 servings

Equipment

  • blender

Ingredients

  • 20 grape tomatoes roasted, see above for instructions
  • 1 bag frozen Trader Joe's cauliflower gnocchi or your favorite gnocchi
  • 2 cloves garlic
  • ½ cup cashews raw, unsalted
  • ½ cup olive oil
  • ¼ cup fresh parsley leaves
  • 2 tbsp lemon juice
  • ½ tbsp nutritional yeast
  • 3½ cups kale leaves stems removed
  • salt & pepper to taste
  • vegan parmesan optional as garnish, see above for recipe

Instructions

  • If you are planning to use the grape tomatoes with this dish, follow the instructions above and set the tomatoes aside when done.
  • If you are using the Trader Joe's cauliflower gnocchi, preheat the oven to 400°F and place the gnocchi on a parchment paper lined tray in a single layer. Place in the oven on the middle rack and bake for 40 minutes, flipping halfway.
  • While the gnocchi is in the oven, place the cloves of garlic in tin foil or on a small baking pan and drizzle with oil. Roast for 20 minutes.
  • After the garlic is done, put all of the ingredients (cashews, olive oil, roasted garlic, parsley, kale, and lemon juice) in the blender and blend until smooth. You may need to scrape down the sides or stir the mixture to ensure it is evenly blended and smooth.
  • Taste the pesto and add salt and pepper to taste.
  • Mix the pesto with the gnocchi and serve warm with the tomatoes and sprinkled with vegan parmesan.

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one pot chorizo rice

One Pot Chorizo Rice

Today I’m sharing one of my favorite ways I’ve used the Chorizo so far: my One Pot Chorizo Rice recipe. Y’all know I’m a HUGE Trader Joe’s fan and one of my favorite products is the Trader Joe’s Soy Chorizo (see how I’ve used it in my nacho recipe and in a chickpea stew).

one pot chorizo rice

There are so many things I love about this recipe. First, for so many different flavors, it’s quite a simple and quick recipe to pull together. With beans, corn, bell pepper, jalapeño, garlic, and more, this dish packs a flavorful punch with fresh (or frozen!) veggies. 

This meal took me just 30 minutes to make (and most of it was just waiting for the broth to finish boiling off!). I also love that it’s just one pot – when I have a long day or a busy weekend, I don’t want to spend the rest of my night cleaning up the kitchen. It’s great to have a delicious dinner and then an easy cleanup.

This meal is gluten-free (no substitutions needed), so it’s great for whoever you have around your dinner table. Lastly, if you have leftover Soy Chorizo (this recipe calls for just half a package), check out one of the recipes linked above for ideas on how to use the other half package.

If you’re headed out to Trader Joe’s, be sure to pick up this delicious product. I would love the hear how this recipe turns out for you and if you made any changes to the 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!

one pot chorizo rice
Print Recipe

One Pot Chorizo Rice

This one pot recipe is a great weeknight meal - ready in 30 minutes, little mess and few dishes, and absolutely delish.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Course
Keyword: easy vegan dinner, easy vegan meals, easy vegan recipe, gluten free, gluten free vegan, soyrizo, trader joe's dinner, vegan
Servings: 4 servings
Calories: 379kcal

Ingredients

  • ½ tbsp olive oil
  • 2 cloves garlic minced
  • 1 yellow onion finely diced
  • 1 tbsp double concentrated tomato paste or 2 tbsp tomato paste
  • 1 cup rice
  • ½ tsp chili powder
  • 1 tsp cumin
  • 2 cups vegetable broth
  • 1 jalapeno finely chopped, optional
  • 1 bell pepper chopped
  • ½ package Trader Joe's Soy Chorizo
  • 1 can black beans drained
  • ½ cup corn frozen or fresh
  • 2 tbsp cilantro finely chopped
  • ½ tbsp lime juice

Instructions

  • Heat the olive oil in a pan or pot over medium heat. Saute the onion and garlic in the oil for about 2 minutes until you can smell the garlic.
  • Add the tomato paste and cook another 2-3 minutes, stirring with a spatula frequently.
  • Add the rice, chili powder, and cumin. Cook for another 2-3 minutes, stirring frequently.
  • Add the vegetable broth, jalapeno, bell pepper, soy chorizo, black beans, and corn and stir in. Bring the rice to a boil and then let simmer, covered, for 12-14 minutes, or until the broth has boiled off.
  • While the rice is simmering (around 10 minutes in), add the lime and cilantro.
  • Once the rice is finished, add salt and pepper to taste and stir in. Serve hot with cilantro on top and extra lime as desired.

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vegan soyrizo & chickpea stew

Soyrizo & Chickpea Stew

You may have noticed that Trader Joe’s is pretty much my go-to grocery store – I shop there weekly and so many of their products are staples in my home. One such product is their vegan Soy Chorizo – I use it in so many different ways and recipes. I’ve even used it on vegan nachos!

The TJ’s Soy Chorizo – or “Soyrizo,” as I like to call it – is featured so well in this stew. It adds a great texture, especially when contrasted with both the cherry tomatoes and chickpeas. It also makes flavoring this dish super easy – the Soyrizo already has a slightly spicy and (a bit more) salty taste, so all that really needs to be added is a bit of smoked paprika (or swap with regular paprika if that’s all you have at home!).

I know that not everyone has a Trader Joe’s nearby, so if you can’t easily access this “Soyrizo,” any vegan meat alternative will work. You just might need to add a few extra spices, like cayenne pepper and chili powder, to taste. If packaged meat alternatives aren’t your thing, you could also give Sweet Simple Vegan’s Mushroom Walnut Vegan Taco Meat a try in this dish.

In addition to this dish being super quick and easy to make, it’s also gluten-free! The Trader Joe’s Soyrizo is gluten-free (be sure to check whatever vegan meat alternative you use to ensure it’s gluten-free!).

If you’re making your grocery list for your next shopping trip, be sure to include Trader Joe’s “Soyrizo” on it so you can give this dish a try! I would love the hear what you think of this dish or if you make 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!

vegan soyrizo & chickpea stew
Print Recipe

Soyrizo & Chickpea Stew

Quick, easy, spicy, and delicious - this meal packs a punch! Made with both Trader Joe's Soy Chorizo and chickpeas, this dish would be great on top of rice, pasta, or another grain of your choice.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Keyword: chickpea dinner, easy vegan dinner, gluten free, gluten free vegan, quick vegan dinner, stew, trader joe's dinner, vegan, vegan trader joe's
Servings: 4 servings
Calories: 259kcal

Ingredients

  • ½ package Trader Joe's Soyrizo or other vegan meat alternative
  • 1 can chickpeas drained and rinsed
  • 1 yellow onion diced
  • 2 cloves garlic minced
  • 1½ cups cherry tomatoes sliced in half
  • 1 tbsp olive oil
  • 2 tbsp cilantro chopped
  • 1 tbsp tomato paste
  • ½ cup vegetable broth plus 2 tbsp
  • 1/2 tsp smoked paprika
  • lime juice to taste
  • cayenne pepper, salt, & pepper to taste

Instructions

  • Heat the oil in a pan over medium heat. Once heated, add the garlic and cook until fragrant, 1-2 minutes.
  • Add the onion and cook for 3 minutes, stirring occasionally.
  • Add the Soyrizo and break into large chunks. Cook for 3-4 minutes, moving gently.
  • Add the tomato paste and stir into the Soyrizo.
  • Add the rest of the ingredients* and let cook for 6-7 minutes, stirring occasionally.

Notes

*I don't recommend using any additional salt if using the Trader Joe's Soyrizo, as it is quite salty as is. The Soyrizo is also a bit spicy, so be sure to taste it first before adding additional cayenne pepper.

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