Tag: vegan kosher recipes

easy vegan bean and vegetable chili

Vegan Meal Prepping: Easy Vegetable And Bean Chili

I was never much into meal prepping until I went to graduate school. As an undergraduate, I bought a lot of prepackaged meals, ate in the dining hall, or just ate out cheaply. As I got more into cooking and baking and creating my own recipes and as my life somehow got even busier (and no real chance of life slowing down any time soon), I realized how important meal prepping can be.

Even working from home, meal prepping on the weekend saves me so much time! Having extra time to answer emails during lunch instead of making it really can help me get things done. So, I’ve been thinking about how to share my favorite meal prep recipes that help me get through my busiest weeks.

easy vegan bean and veggie chili

My chili recipe is probably my favorite meal prep recipe for the fall and winter. Not only is it great in big batches, but it’s so warm and comforting as well! It’s also extremely versatile – serve it with avocado or guacamole on top, with a side of rice, or crackers.

There’s also plenty of ways to make this recipe your own – add your favorite toppings, mix up the spices, and change up the veggies. Make it spicier by leaving the seeds in the jalapeno pepper. Experiment with the kinds of beans you use in the chili. The great thing about chili is that it’s kind of just throwing a lot of stuff together!

My favorite toppings for chili are sour cream and shredded cheese, and I also usually eat it served with rice, although my partner prefers crackers which is what we had last time we had this chili.

easy vegan bean and vegetable chili

The most important part of making this chili is to make sure the vegetables are done. The vegetable you’ll want to check if using the recipe below is the potato. Other veggies you might include that will need to be checked are carrots or turnips – really any root vegetable. Other than that this recipe is mostly just simmering all of the ingredients on the stove.

If you keep kosher, be sure to look for ingredients with a hechsher on them, such as the spices, olive oil, beans, canned tomato, and tomato paste (and any toppings you might add). This recipe is also gluten free as written (although some add-ons might not be, such as the crackers I used). 

Do you meal prep? What kinds of recipes do you like to make in advance for the week? I would love to hear your thoughts AND how this recipe turns out for you. If you make any changes to make this recipe your own, I would love to hear about that too! 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!

easy vegan bean and veggie chili
Print Recipe

Vegan Bean & Vegetable Chili

This hearty vegan chili is full of beans and veggies that will fill you up and keep you warm on those chilly fall and winter nights. Ready in 50 minutes, this recipe is perfect for meal prepping your lunches for the week.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Main Course
Keyword: bean chili, easy vegan dinner, easy vegan meals, meal prepping, vegan chili, vegan meal prepping, vegetable and bean chili
Servings: 8 servings

Equipment

  • large pot

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 1 15½-oz can pinto beans drained and rinsed
  • 1 15½-oz can kidney beans drained and rinsed
  • 1½ tbsp chili powder
  • ½ tbsp cumin
  • ½ tbsp garlic powder
  • 1 tsp oregano
  • ½ tbsp smoked paprika
  • 1 28-oz can crushed tomatoes
  • 1 tbsp tomato paste
  • 2 cups vegetable broth
  • 4 small red potatoes chopped small
  • 1 tomato chopped
  • 1 jalapeno pepper deseeded and chopped finely
  • 1 orange bell pepper chopped
  • ¾ cup frozen, canned, or fresh corn kernels
  • 2½ cups kale chopped and removed from the stems
  • salt and pepper to taste

Instructions

  • Heat the olive oil in a large pot over medium heat.
  • When hot, add the onions and cook until they are translucent - approximately 4-5 minutes.
  • Add the beans and spices and mix thoroughly.
  • Add the crushed tomatoes and tomato paste and stir until the mix is fully incorporated (especially ensuring that the tomato paste is mixed in).
  • Add the broth and potatoes and raise the heat to medium-high. Bring to a simmer and cook for 10 minutes, stirring occasionally.
  • Add the tomato, jalapeno, and bell pepper, and cook for 20 more minutes, stirring occasionally.
  • After the 20 minutes, add the corn and kale and stir in. Once the chili returns to a simmer, you can check to make sure that the potatoes are fully cooked by sticking a fork in a piece of potato. If it goes in easily, your chili is done. Continue cooking if the potatoes are not done, checking every 5 minutes or so to see if they are done.

Notes

This chili can be stored in an airtight container in the fridge for 3-4 days. It can also be frozen in freezer-safe containers for up to 4-5 months. I recommend portioning out the chili into individual servings and storing in the fridge or freezer that way!

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vegan corn and potato chowder

Vegan Comfort Food: Corn And Potato Chowder

I’ve been thinking a lot lately about regional foods (I mentioned it in my last recipe post about hushpuppies!). Having grown up in a few different places along the East Coast, I’ve noticed that each place has it’s own form of comfort food. My mom is originally from Maine, and I grew up eating chowder fairly often. Granted, these chowders were all canned (usually Progresso brand), but I grew a fondness for them – especially as comfort foods on cold nights.

The thing about chowders is that they are thick and creamy, and there are potentially a few different ways you could do this with vegan substitutes. The method I used here is one that I actually learned in my baking class – substituting silken tofu for heavy cream!

vegan corn and potato chowder

By pressing your silken tofu and then blending it in your food processor until it is thick and creamy, it makes a perfect substitute for a chowder because it keeps the color of the soup light while also not imparting any kind of additional flavor like a coconut milk might. While I didn’t try blending the tofu in an actual blender, that might also work if you do not have a food processor. You’re really looking for an even, almost pudding-like consistency. 

The consistency of the tofu is very important for this chowder, as well as the color of the onions as you are sautéing them. It’s important not to let them get brown because that can also change the color of your final product. Cook them on a low temperature, which means it may take a bit longer, and stir them frequently until them are transparent.

I ate my chowder with green onions, which I highly recommend – they add a bit of a different texture and a bite that’s not in the soup itself. Any kind of bread to dip in this soup would also be quite delicious. This recipe is kosher (look for the kosher symbol on the olive oil, flour, broth, and tofu). 

If you’re in need of a little comfort, this Vegan Corn and Potato Chowder is just the recipe for you! I would love the hear how this recipe turns out for you and how you served 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!

vegan corn and potato chowder
Print Recipe

Vegan Corn and Potato Chowder

This creamy chowder is packed with flavor from fresh and frozen vegetables and is easy to pull together in under an hour. The secret ingredient to making this soup so creamy? Silken tofu!
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Soup
Cuisine: American
Keyword: comfort food, kosher recipe, kosher soup, kosher vegan recipes, vegan chowder, vegan comfort food, vegan potato chowder, vegan soup
Servings: 4 servings

Equipment

  • thin mesh sieve
  • food processor

Ingredients

  • 1 package silken tofu the kind you find refrigerated
  • 1 yellow onion diced
  • 1 tbsp olive oil
  • 2 tbsp all-purpose flour
  • 5 tbsp vegetable broth
  • 3 cups vegetable broth
  • 5-6 small gold potatoes chopped into small pieces
  • 1 cup frozen corn kernels
  • 1 tsp salt to taste
  • dash of pepper to taste

Instructions

  • Remove the tofu from the package and place in a fine mesh sieve with a heavy plate over it to drain for 25-30 minutes.
  • While the tofu is draining, heat the oil in a medium-large pot over medium low heat.
  • Add the onions and cook until they are translucent. Stir frequently to prevent any browning. If the pan is sizzling a lot, turn down the heat to prevent any browning.
  • Once the onions have become translucent (it may take a while), add the flour and mix until the onions are well coated. Then add the 5 tbsp of vegetable broth and mix until the flour is mixed in evenly with the broth.
  • Add the rest of the broth into the pot 1 cup at a time, stirring between each addition so that the mixture looks evenly mixed.
  • Add the salt and pepper. Cover and bring to a boil over medium heat.
  • While the soup is getting to a boil, pour the silken tofu into a food processor and run for 1-2 minutes and the tofu is thick and creamy, but smooth.
  • Once the soup is boiling, add the tofu and whisk in until well combined.
  • Add the potatoes and bring to a simmer over medium heat.
  • Simmer for 20 minutes or until the potatoes can be easily pierced with a fork.
  • Add the corn and cook for 3 minutes more.
  • Serve hot with chopped green onions on top and bread to dip in (optional).

Notes

This soup can be stored in the fridge in an airtight container for 3-4 days. It will thicken in the fridge and may need to be stirred a bit to combine after sitting in the fridge.

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vegan apple hushpuppies

Easy Fall Recipes: Vegan Apple Hushpuppies

You may have noticed I’m a big fan of saying “y’all,” but I also talk about living in the Washington, DC, area. I’ve picked up phrases from the different places I’ve lived throughout my life (“y’all” is definitely one of my favorites and one that I use the most often). I was born in New York and lived there until I was 12 when my family moved to North Carolina. I lived in North Carolina until I finished my undergraduate degree at 22 years old. That’s when I moved to where I live now!

Not only did I pick up phrases from the different places I’ve lived, but I’ve also picked up different pieces of culture, including food culture! When I moved to the south, I learned about food that I had never even heard of before. One of my favorites was always hushpuppies. I hadn’t had these little fried dough balls in years since both becoming vegan and moving to the Washington, DC, area, and I decided to try to give my own recipe a try.

vegan apple hushpuppies

In case you’ve never had a hushpuppy before, they are basically just fried dough balls made with primarily cornmeal. They are not quite as fluffy as a donut hole. Usually they are savory and served as a side dish. For my recipe, I included grated apple and a bit of cinnamon to turn these into a fall treat. Sprinkled with powdered sugar, this makes a delicious dessert. Or, it can be a slightly sweet side to a big meal without the powdered sugar (for example, I had some of these with meatloaf and roasted veggies).

This recipe is also great as a quick side because it can be made in about 30 minutes. I highly recommend using a thermometer to test the temperature of the oil to ensure it’s hot enough so the center cooks all the way through. If you don’t have a thermometer, you can check one of the hushpuppies when they come out of the oil to ensure they are cooked to the center. If not, you can either try leaving them in a little bit longer if they didn’t get quite brown enough on the outside or lowering the temperature and letting them cook a bit longer.

vegan apple hushpuppies

These hushpuppies are kosher (as long as you pick up kosher ingredients). In addition to being a great dessert, this recipe would make a great addition to any Thanksgiving meal. I noted down below that these hushpuppies are best served within a few minutes of being removed from the oil to a few hours afterwards. However, they can be stored in an airtight container and reheated in the microwave up to one day later. After that, they really won’t be as fresh.

They can be served with powdered sugar or another delicious sauce spread over them like vanilla icing. A warm caramel sauce would also pair well with these dough balls.

These Vegan Apple Hushpuppies are delish and a perfect fall treat. I would love the hear how this recipe turns out for you. 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 apple hushpuppies
Print Recipe

Vegan Apple Hushpuppies

This classic southern recipe gets a vegan and fall update with a dash of cinnamon and shredded apple added to the batter. These hushpuppies make a tasty treat served with powdered sugar or as a side dish to a big comforting meal.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dessert, Side Dish
Cuisine: American, Southern
Keyword: baking, easy vegan baking, easy vegan recipes, fall recipes, hushpuppies, vegan hushpuppies
Servings: 12 hushpuppies

Equipment

  • candy thermometer
  • large pot
  • slotted spoon
  • paper towel lined plate

Ingredients

  • 1 cup soy or almond milk
  • 1 tbsp apple cider vinegar
  • 1 tbsp ground chia
  • 3 tbsp water
  • 1½ cups yellow cornmeal
  • ½ cup all-purpose flour
  • 1 tsp salt
  • 1½ tsp baking powder
  • ½ tsp baking soda
  • 2 tsp granulated sugar
  • ½ tsp cinnamon
  • 1 apple grated
  • 4-5 cups vegetable oil for frying (approximately)

Instructions

  • Add the apple cider vinegar to a bowl and pour the soy or almond milk over it. Set aside and let sit for about 5 minutes while you prepare the rest of the ingredients.
  • In another bowl, mix together the chia and water to make a chia egg. Set aside for at least five minutes.
  • Sift and whisk together the dry ingredients.
  • In a separate bowl, add the grated apple, the milk and apple cider vinegar mixture, and the chia egg. Whisk to combine well.
  • Add the wet ingredients to the drive ingredients and fold together until just combined and no dry spots remain.
  • Set aside for about 10 minutes while you heat the oil over medium heat. The oil should be about 1½-2 inches deep in your pot (the amount will depend on how wide your pot is). I recommend using a tall pot to prevent the oil from splattering on the stovetop or on you.
  • If you have a candy thermometer, heat the oil until it reaches about 365°F. If you don't have one, it'll take approximately 10 minutes to get hot enough.
  • Once the oil is hot enough, use a cookie scoop or spoon to drop about 1-2 tablespoons of batter at a time into the oil. You want to avoid overcrowding the pot because the hushpuppies may stick to each other if you do. I was able to drop in 4-5 at a time.
  • Allow them to fry until they are golden brown and then use a slotted spoon or tongs to flip them over. This will take about 2 minutes on each side.
  • Remove from the oil with the slotted spoon and place on a paper towel lined plate. Repeat with the rest of the batter.
  • Let cool for a few minutes and serve warm on their own or with powdered sugar.

Notes

These hushpuppies taste best served immediately or within a few hours of cooking. They can be stored for up to one day in an airtight container and reheated in the microwave.

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vegan roasted carrot soup

Fall Favorites: Vegan Roasted Carrot Soup

Well, it’s officially chilly. No, not even chilly – it’s COLD. The apartment I live in has the absolute worst windows in the history of windows, which means it basically feels like we’re outside most of the time. While fall is my favorite season, the cold definitely gets to me living here.

We’ve taken steps to try to mitigate it – putting up plastic on our windows, hanging curtains inside to make the rooms smaller, and using space heaters. But most of the time I just want to cuddle up on the couch, covered in blankets, and eating a hot bowl of soup. This recipe is one of my favorite fall soups to do that with!

roasted carrot soup

While this soup is called “roasted carrot,” it’s packed with flavor from tomatoes, celery, garlic, and ginger – it balances sweet and savory really quite well. This soup is great on it’s own as a meal or served as a side with a main dish like seitan chick’n or crispy tofu tenders. 

This recipe has four main steps: 1) roast the carrots and garlic, 2) sauté the onions, celery, and ginger, 3) blend the ingredients in a blender, and 4) heat everything on the stove. While it does take a total of a little over an hour to cook, most of that time is the carrots roasting in the oven. In terms of active time, I would say you’ll be cooking for about 30 minutes total.

You can get creative with this recipe by switching up the spices – try adding cayenne pepper to make it a bit spicier. You could also try roasting a different root vegetable entirely in place of the carrot! If you go this route, your results may vary – but it could be a fun experiment. Please note, this recipe is gluten free and kosher as written below (as long as you check for kosher and gluten free symbols on the tomato paste, broth, and olive oil, and spices).

Staying warm in the fall and winter is a BIG priority of mine. This vegan Roasted Carrot Soup will definitely help me do so. I would love the hear how this recipe turns out for you and how you 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.

roasted carrot soup
Print Recipe

Vegan Roasted Carrot Soup

The full-flavored fall soup is easy to make and super delicious, and it will keep you warm on those chilly fall nights.
Prep Time5 minutes
Cook Time1 hour 5 minutes
Total Time1 hour 10 minutes
Course: Soup
Keyword: easy vegan dinner, easy vegan meals, easy vegan recipe, fall soup, gluten free soup, gluten free vegan, gluten free vegan recipe, kosher soup, kosher vegan recipes, vegan soup
Servings: 4 servings

Equipment

  • blender

Ingredients

  • 4 medium sized carrots roughly chopped
  • 3 cloves garlic
  • 1 tbsp olive oil
  • 1 yellow onion chopped
  • 2 stalks celery chopped
  • 2 tsp ginger roughly chopped
  • 2 tbsp tomato paste
  • 2 tomatoes quartered
  • 3 tbsp vegetable broth
  • 1½ cups vegetable broth
  • 2 tbsp nutritional yeast
  • ½ tbsp salt to taste
  • 1 tsp smoked paprika
  • ¼ tsp pepper to taste

Instructions

  • Preheat the oven to 425°F. Drizzle the carrots in olive oil and arrange in a single layer on a parchment paper lined baking tray. Roast for 50 mins.
  • Place the garlic in tin foil and drizzle with olive oil. Roast for 25 minutes in the oven.
  • While the garlic and carrots are roasting, heat the 1 tbsp of olive oil in a medium pot over medium heat.
  • Add the onions, ginger, and celery and sauté until the onions are translucent, stirring frequently.
  • Add the tomato paste and sauté for 4 mins, stirring continuously. When done, transfer to a blender.
  • Add the roasted carrots, roasted garlic, tomatoes, and 3 tbsp of vegetable broth to the blender as well and blend until smooth and fully combined. Depending on the size of your blender, you may need to blend in batches.
  • Once done blending, return the mixture to the pot. Add the remaining ingredients and stir to combine.
  • Bring the soup to a boil over medium-high heat, then lower immediately to low. Allow to simmer covered for 10 mins.
  • Once it's done simmering, taste for any needed additional salt or pepper. Then remove from heat and serve very warm.

Notes

This soup can be stored in the fridge for 3-4 days in an airtight container.

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vegan pumpkin soup

Fall Recipes: Easy Vegan Pumpkin Soup

To me, nothing says “fall” quite like pumpkins do. When I start seeing pumpkins at my local grocery store, I know the season has really begun. Whether it’s my love of Halloween and how I’ve associated pumpkins with it or the orange color and the similarities with the leaves turning, I’m not entirely sure. But no matter what, I always try to incorporate pumpkins somehow this time of year.

vegan pumpkin soup

This year, I went for pumpkin soup! The ingredients are so simple that it’s really just full on pumpkin flavor here. Just add a dash of cinnamon and maple syrup to highlight the natural sweetness of the pumpkin. It really helps to balance the sweet and savory flavors.

In addition to a simple list of ingredients, this soup is also easy to make! Just roast your pumpkin (1 inch pieces work best!), blend them up, then heat over the stove with the rest of the ingredients. Simmering just takes 10 mins, and then you have your soup!

vegan pumpkin soup - roasted pumpkin

While you’re roasting your pumpkin, you can work on an optional cashew cream. This savory side really compliments the pumpkin soup well, and can even add a bit more creaminess. Toasted pecans also add another yummy fall flavor, and they are super easy to make.

This recipe is gluten free as is, and it’s also kosher! Add on your favorite bread to dip in this soup, or serve with a grain as a side. It’s a perfect dish for those chilly fall nights. You can also make this soup a little spicy if you’d like by adding a dash of cayenne with the other ingredients.

I would love the hear how this recipe turns out for you 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!

vegan pumpkin soup
Print Recipe

Vegan Pumpkin Soup with Cashew Cream & Toasted Pecans

This pumpkin soup is just 4 simple steps to make, and you can make it even more delicious by adding on the optional cashew cream and toasted pecans. This is the perfect recipe for those chilly fall nights!
Prep Time40 minutes
Cook Time15 minutes
Total Time55 minutes
Course: Soup
Keyword: easy vegan dinner, easy vegan recipe, easy vegan recipes, fall soup, gluten free soup, gluten free vegan, kosher soup, kosher vegan recipes, pumpkin recipes
Servings: 4 servings

Equipment

  • blender

Ingredients

Pumpkin Soup

  • 1 small pie pumpkin chopped into 1 inch pieces
  • 2 tsp olive oil
  • dash of salt and pepper
  • ¾ cup vegetable broth
  • 4 cups vegetable broth
  • ¼ tsp cinnamon
  • 1 tbsp maple syrup

Toasted Pecans

  • ¼ cup pecans chopped

Cashew Cream

  • ½ cup cashews raw, unsalted
  • ¼ cup water
  • 1 tsp olive oil
  • 2 tbsp vegetable broth
  • salt and pepper to taste

Instructions

Pumpkin Soup

  • Roast the chopped pumpkin tossed with the oil, salt, and pepper on a parchment paper lined baking sheet for 40 minutes in the oven preheated to 450°F.
  • When the pumpkin is done, add it to a blender with the ¾ cup broth and blend until smooth and creamy.
  • Add the pureed pumpkin to a pot on the stove with the rest of the broth, as well as the sage, cinnamon, and maple syrup. Mix well and heat over medium heat to a low simmer.
  • Let the soup simmer, uncovered, for 10 minutes. When done, serve hot with cashew cream and pecans if desired.

Toasted Pecans

  • Place the chopped pecans in a pan and roast in the oven for 5 minutes on 350°F. You should begin to smell the pecans when they are done. If you smell them before the 5 minutes are over, remove them from the oven. Nuts go from roasted to burnt very quickly, so it's important to pay attention to them while they are in the oven. Set aside.

Cashew Cream

  • Boil the cashews in water for 15 minutes. When done, drain and transfer to a blender with the water, olive oil, and broth.
  • Blend the ingredients until smooth and creamy. Add salt and pepper to taste.

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vegan parsley alfredo linguine

Easy Vegan Pasta Meals: Green Alfredo Linguine

Sometimes great meals come from happy accidents – and this meal is definitely one of them! To pull back the curtain a little bit, my recipe developing process varies a bit: sometimes I work on a recipe and get it right the first time, sometimes it takes a few tries, and sometimes (although pretty rarely) I’ll end up abandoning an idea I’ve had. I have been thinking about alfredo sauces for a while now because I eat pasta so often that I wanted another easy option for this go-to meal of mine.

vegan parsley alfredo linguine

So, the first time I worked on this recipe, I used WAY too much vegan butter and the sauce would not stay together. I was really frustrated, and I sort of gave up on it. Luckily, my partner was there to help me experiment, and he suggested adding a bit of the leftover pasta water to the mix to help it. And it worked pretty well! 

But I still wasn’t all that satisfied, so I took some time to think it over. I reduced the amount of butter and added in some coconut milk for extra creaminess. I also planned to use some parsley for garnish in the dish.

HOWEVER, as I was preparing the sauce, I accidentally added the parsley leaves to the blender with the rest of the ingredients! When I realized what I had done, I was a bit annoyed with myself. But as I started blending, the sauce turned into such a wonderful light green color that I couldn’t stay mad. Then, when I added the peas, the sauce and peas complemented each other so well.

All of this to say, sometimes you’ll make mistakes in the kitchen! You’ll use too much oil, and make a sauce that isn’t photogenic or recipe perfect. Most of the time it’ll still be good enough to eat (sometimes it won’t – I’ll talk about my “Dubious Food” at some point). Sometimes, you’ll make mistakes that turn out even better than you were originally planning! That’s all part of learning and experimenting and enjoying cooking and baking.

vegan parsley alfredo linguine

 

This alfredo sauce is smooth and creamy, and comes together in under 30 minutes. Substitute your favorite pasta (and use gluten-free pasta if needed!) to make this dish your own. You can also change out the peas for other veggies, like roasted vegetables or sundried tomatoes. 

I would love the hear how this recipe turns out for you and what changes you make 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 parsley alfredo linguine
Print Recipe

Vegan Parsley Alfredo Linguine

This green sauce is flavorful and creamy, and pairs well with your favorite pasta (I've used linguine here!). Substitute gluten-free pasta for a gluten-free meal!
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Main Course
Keyword: easy vegan dinner, gluten free, gluten free vegan, gluten free vegan recipe, homemade pasta sauce, kosher vegan recipes, meals in under 30 minutes, vegan pasta dishes, vegan pasta sauce
Servings: 8 servings

Equipment

  • blender

Ingredients

  • 8 servings your favorite pasta
  • 1 cup cashews
  • 1 cup frozen peas
  • ½ cup water
  • ¼ cup vegan butter melted
  • 4 tbsp canned coconut milk unsweetened
  • 2 tbsp parsley leaves
  • ½ tbsp fresh thyme
  • ¼ tsp oregano
  • salt and pepper to taste

Instructions

  • In a large pot, bring water to a boil and cook your pasta according to package directions. Salt the water well after it starts to boil. Set aside when done.
  • In a small pot, bring the cashews to a boil with water (not the ½ cup of water). Let boil for 15 minutes and then drain well.
  • In another pot (you can also reuse the pot you made the cashews in), bring water to a boil and add the frozen peas. When the water begins to simmer again, remove from heat and drain the peas. Set the peas aside.
  • While the cashews are boiling, add all of the other ingredients to a blender (not the pasta or peas).
  • When the cashews are done, add them to the blender and blend until everything is fully incorporated, smooth, and creamy. Adjust the salt and pepper as desired to taste.
  • In a large bowl, mix together the green alfredo sauce, the pasta, and the peas. Serve warm.

Notes

If using less pasta, you can reserve the remaining sauce in the fridge in an airtight container for 3-4 days. It will solidify in the fridge, but will loosen if it gets heated. I recommend adding to very hot pasta and mixing well. You can also reheat it in the microwave in 10 second intervals, stirring before returning to the microwave.

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vegan black bean salad

3-Step Salads: Simple Vegan Black Bean Salad

Sometimes the best recipes are also the most simple – and that’s definitely true of this simple vegan black bean salad. Packed full of protein (from the black beans and quinoa), veggies, and flavor, this salad makes a delicious and filling meal on it’s own or a great side dish. Simple recipes also allow lots of room for creativity!

vegan black bean salad

The recipe I’ve included here requires hardly any chopping – just one pepper and a few green onions. You can also add in more of your favorite veggies if you’d like! You also don’t need to do a bunch of measuring either – I’ve provided measurements for the olive oil and garlic powder below if you’d like to be specific. However, you can just start drizzling and sprinkling until you’ve found what works best for you.

This recipe is made to be simple – throw together your leftover veggies with some quinoa (or other grain) and black beans (or other beans!!) and mess with your spices, and you’ll have a delicious salad you can use as a meal for your family or as a side dish for lunch all week. 

One note about messing with your spices and oil: taste as you go! Add a dash or sprinkle at a time and take a taste. You don’t want to add too much because you can always add more. It’s hard to adjust for adding too much salt. If you taste as you go, you can also think about what spices you’re in the mood for or what might complement the veggies you’ve added/substituted in!

I would love the hear how this recipe turns out for you and how you get creative with 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 black bean salad
Print Recipe

Simple Black Bean Salad

This simple black bean salad is filled with nutritious black beans, quinoa, and veggies - and it's ready in just 20 minutes!
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Servings: 6 cups

Ingredients

  • 1 cup quinoa uncooked
  • 1 can black beans drained and rinsed
  • 1 green pepper finely diced
  • 1 cup frozen corn
  • 2 green onions finely chopped
  • juice of 1 lemon
  • 2 tbsp olive oil
  • salt and pepper to taste
  • ¼ tsp garlic powder

Instructions

  • Cook the quinoa and set aside to cool slightly.
  • Add the corn to boiling water and once the water starts to simmer again, remove from heat and drain. Set aside.
  • Combine all the ingredients and mix well. You can eat the salad slightly warm or let it cool in the fridge first.

Notes

This salad will last for 5-6 days in an airtight container in the fridge.

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vegan fall harvest soup

Simple Recipes: Fall Harvest Soup

Do you ever have an experience that just feels like fall? My partner and I were walking our dog Charlie last week and it was a little bit chilly. The sun was shining through the trees. As we rounded the corner, a soft breeze shook the leaves in the trees all around us, some of the falling softly to the ground. We both just stopped for a second, watching the leaves fall. My partner said, “wow, this really just feels like fall!”

I love those small moments, and I try to evoke some of those memories when I create recipes too. Some foods and flavors are really associated with different seasons, especially when combined together. So, when I saw turnips at my local farmer’s market, I immediately knew I wanted to add them to a very fall dish. Turnips just feel like a fall food to me!

vegan fall harvest soup

This soup is chock full of produce and flavors that evoke fall to me: from turnips to potatoes to carrots on the produce side, and thyme, coriander, and nutmeg on the spice side. A hot bowl of this soup is perfect on a chilly fall night, cuddled up in a blanket on the couch.

In addition to being super flavorful, this recipe is really easy to make. Heat up the vegetables in a pot with the oil first, then the tomato paste, then add the broth and spices, and cook until they are soft enough the pierce easily with a fork. 

You can also play around with the ingredients to suit your taste and the produce and spices that most evoke fall for you. For example, you could add corn or celery (especially if you’re getting it fresh at your local market) or use frozen vegetables if that’s easier for you.

One note about the turnip greens: I really love using them in this soup because it cut down on the food waste I was creating and I also found them to be really tasty! My partner enjoyed the leafy part of the greens, but not so much the stem. The stem is a bit bitter, so feel free to just add the leaves if you’d like. The stems also get a bit less bitter as the soup sits overnight in the fridge, so they may be more enjoyable to you as leftovers if you didn’t like them the first time. I personally think the hint of bitterness added a great layer of flavor to the vegetables.

This recipe is completely gluten free and can be prepared kosher as long as you use kosher oil, tomato paste, broth, and spices. I’m looking forward to making this easy vegan Fall Harvest Soup several times over the next few weeks because it’s perfect for meal prepping as it makes 8 servings! It would also be great for a starter for a big gathering (socially distant of course).

I would love the hear how this recipe turns out for you and any changes you make 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 fall harvest soup
Print Recipe

Simple Recipes: Fall Harvest Soup

This simple recipe is packed full of flavor and just feels like fall because it's chock full of the best root vegetables of the season.
Prep Time8 minutes
Cook Time30 minutes
Total Time38 minutes
Course: Soup
Keyword: easy vegan dinner, easy vegan recipe, easy vegan recipes, fall soup, gluten free soup, kosher soup, vegan soup, vegan vegetable soup, vegetable soup
Servings: 8 servings

Ingredients

  • 2 tbsp olive oil
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • 2 tbsp tomato paste
  • 3 turnips chopped into small pieces
  • 3 white potatoes chopped into small pieces
  • 2 medium carrots chopped small
  • 3½ cups vegetable broth
  • 3 cups water
  • turnip greens chopped into 1 in long pieces (stems removed if desired)
  • ¼ cup parsley leaves chopped if desired
  • 1 tbsp salt to taste
  • ½ tsp thyme
  • ½ tsp coriander
  • ½ tsp nutmeg

Instructions

  • Heat the oil over medium heat in a large pot.
  • Once hot, at the onions and cook for 3 minutes.
  • Add the garlic and cook until the garlic is fragrant.
  • Add the tomato paste and cook for 4 minutes, stirring almost continuously.
  • Add the turnips, carrots, and potatoes, and cook for 5 minutes, stirring occasionally.
  • Add the broth, water, turnip greens, and parsley and bring to a boil on high.
  • Once at a boil, lower to medium-low, at the spices and salt, then simmer for 8-10 minutes or until the potatoes, carrots, and turnips are cooked through and can be easily pierced with a fork.

Notes

Leftovers can be stored in an airtight container for 5-6 days in the fridge.

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vegan cheesy broccoli soup

Easy Cheesy Vegan Broccoli Soup

For several weeks, I had been thinking about making a recipe with cheese and broccoli, and every time I mentioned it, my partner would scrunch up his nose. “Cheese and broccoli don’t go together,” he would say. He was firmly opposed to the idea and would always offer different dinner ideas whenever I suggested it.

Flash forward to now, and I’ve converted him into firm believer in cheese and broccoli with this Easy Cheesy Broccoli Soup! He especially liked it with some vegan parmesan sprinkled on top.

vegan cheesy broccoli soup

The best thing about this recipe (besides how cheesy and delicious it is) is how quick and easy it is to make. It can be prepared in under 30 minutes. The other nice thing is that it uses cashews to make it creamy, which means you’re getting some protein in with this soup! The creaminess of this soup and the flavors of the veggies make this a super comforting food – perfect for chilly fall nights.

I decided to use vegan butter in this recipe because it adds a bit of flavor, but if you don’t have any on hand you can substitute in an oil like olive oil or vegetable oil. I also recommend chopping your broccoli fairly small, which cuts down a bit on the cooking time. If you like larger pieces of broccoli, you might need to cook a little longer – just be sure to check the texture of your broccoli before finishing.

Like I said before, adding vegan parmesan on top of this soup really steps it up a notch. You can make your own homemade parmesan for this recipe or use a store-bought vegan one. If you’d like to make your own, give my recipe a try. 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, I focused on broccoli and carrots in this soup, but you can pack a veggie punch by adding all sorts of veggies. Try corn, peas, celery, or okra. 

I would love the hear how this recipe turns out for you, 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!

vegan cheesy broccoli soup
Print Recipe

Vegan Cheesy Broccoli Soup

Cheese is one of the ultimate comfort foods - even as a vegan! This Vegan Cheesy Broccoli soup is full of cheesy flavor and ready to comfort you on chilly fall nights. It's also filled with broccoli and carrots, and you can add your favorite veggies as well.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Course: Soup
Keyword: easy vegan dinner, easy vegan recipe, fall soup, kosher vegan recipes, meals in under 30 minutes, vegan soup
Servings: 4 bowls

Ingredients

  • 1 cup cashews raw, unsalted
  • ½ cup water
  • 3 tbsp vegan butter
  • 1 yellow onion chopped
  • 2 cloves garlic minced
  • 2 cups water or vegetable broth
  • 2-3 cups chopped broccoli
  • 1¾ cups shredded carrot
  • ½ tbsp miso paste
  • ⅓ cup + 3 tbsp nutritional yeast
  • ½ tbsp lemon juice
  • 1 tsp salt to taste

Instructions

  • Boil the cashews for 15 minutes in water. Once done boiling, blend with ½ cup water until smooth and creamy. Set aside.
  • Melt the butter in a pot over medium heat.
  • Once the butter has completely melted, add the onions and cook for approximately 5 minutes (or until the onions have started becoming translucent).
  • Add the garlic and cook until the garlic is fragrant.
  • Add the nutritional yeast and flour and mix well to combine with the onions and garlic.
  • Add the rest of the ingredients starting with the vegetable broth and including the cashew cream you made earlier. Mix well until everything is well combined and smooth.
  • Bring the soup to a simmer and cook for 10 minutes or until the desired thickness has been achieved. Serve hot!

Notes

The soup will continue to thicken as it sits. If stored in the fridge, it will likely be thicker when you go to reheat the leftovers. Adding a bit of water and mixing well will allow you to thin out your soup easily.

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vegan chocolate cashew milk

Easy Vegan Recipes: Chocolate Cashew Milk

My partner and I are really into board games – we have a pretty sizeable collection of them. We really liked trying out new games for a while, especially games that could accommodate two players (because the two of us live together and like to be able to play our games!). So, when a new two player game came out, we would always hear about it. And that’s how we heard about Dairyman.

Dairyman is a game where you roll dice to milk your cows and fulfill delivers of milk. The artwork is incredibly cute and it seemed like a fun game mechanically, BUT we had some moral objections to purchasing the game as vegans. 

The idea popped into my head: why don’t we recreate the game but about cashew milk? I could design new artwork and we could make some really simple game pieces at home. We would call it Cashewman!

Well, we haven’t quite made a personal version of this game yet (who knows – maybe one day!), but whenever I have cashew milk, I always think about the night we brainstormed how we could transform this game into a vegan-friendly one. That was especially true as I was making my own vegan Chocolate Cashew Milk!

vegan chocolate cashew milk

This chocolate milk recipe is super easy – after soaking your cashews and dates, it’s really just throwing everything into a blender and blending until smooth and creamy. Another great thing about this recipe is you can adjust the sweetness level to taste by adjusting the amount of date puree you use in the recipe and even allow others to adjust to their own preferences as well. 

If you’d like to get a little creative, substitute the date puree with another kind of dried fruit puree, such as cherries or mango. This will impart a unique flavor in the chocolate milk (while date is more neutral).

Chocolate milk is a nostalgic drink for a lot of folks – I remember drinking Yoo-hoo after school as a kid or at Science Olympiad practices. What are your favorite chocolate milk memories? I would also love the hear how this recipe turned out for you and how you made 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 chocolate cashew milk
Print Recipe

Chocolate Cashew Milk

This chocolate cashew milk is easy-peasy, requires no straining, and is easy to customize to your sweetness preferences!
Prep Time5 minutes
Soaking Time8 hours
Total Time8 hours 5 minutes
Course: Breakfast, Snack
Keyword: cashew milk, easy vegan recipe, easy vegan recipes, vegan chocolate milk
Servings: 3 cups

Equipment

  • high speed blender

Ingredients

  • 1 cup cashews raw, unsalted
  • 3 cups water
  • 6 dates pitted
  • 3 tbsp cocoa powder
  • 1 tsp vanilla extract

Instructions

  • Take 4 of the dates and place them in a bowl. Cover with water and set aside. Repeat with the cashews. Let them sit for at least 4 hours or overnight.
  • When the dates and cashews are done softening, add the dates to a high speed blender. Add a small amount of the reserved water from the dates and blend until smooth. You really want to add just enough water to allow it to blend.
  • Remove the date paste from the blender and transfer to another container.
  • Add the cashews and 3 cups of water to the blender. Blend until the cashews have been entirely incorporated, starting on low for a few seconds and then gradually turning the speed up to high. Blend on high for about 10-15 seconds.
  • Add the 2 remaining dates, cocoa powder, and vanilla. I recommend starting with 3½ tbsp of the date paste added for sweetness. Blend until smooth and incorporated fully.
  • Taste the milk. If it's as sweet as you'd like for drinking or for any recipes you'd like to use it in, you don't need to add any more paste. You can add more if you'd like, or offer the paste as a sweetener to others if they'd like their milk a little sweeter!

Notes

A high speed blender will work best here for getting a smooth and creamy milk. You can try using a regular blender, but the result may not turn out as well.
This milk will keep well in the fridge for up to 4 days in an airtight container.

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