What is Gunpowder Gobhi?

Vegan Gunpowder Gobhi is a cauliflower dish made with a variety of spices such as chana dal, red chili flakes, urad dal, curry leaves, turmeric and dry coconut powder. Vegan Gobhi is a very common dish seen on menus of Indian restaurants. What makes this recipe unique is the gunpowder spice mix that adds a complex and layered flavor profile.

Is Gunpowder Gobhi Vegan?

This gunpowder gobhi recipe is completely vegan and gluten-free. This recipe uses corn and rice flour to give the cauliflower a crispy exterior during the frying process.

Vegan Gunpowder Gobhi Ingredients

• Florets cauliflower
• Salt
• Hot water
• Kashmiri red chilli powder
• Red chili flakes
• Curry leaves
• Coriander powder
• Ginger garlic paste
• Lemon juice
• Coriander
• Corn flour
• Rice flour
• Oil for frying

What ingredients do you need for Gunpowder Spice Mix?

• Sesame seeds, dry roasted
• Oil
• Urad dal
• Chana dal
• Red chili flakes
• Curry leaves
• Dry coconut powder
• Brown sugar
• Turmeric
• Salt

How to Make Vegan Gunpowder Ghobi

Blanch the cauliflower with salt and hot water for 3 to 4 minutes. Drain the water and cool in a large mixing bowl.

Add all the ingredients, mix well .

Add enough water to create a very lite coating of batter around the cauliflower. Heat oil and deep fry the cauliflower until crisp. Toss with the gunpowder seasoning. Recipe for Gunpowder seasoning follows

What to Serve With Vegan Gunpowder Gobhi

• Steamed Basmati Rice
• Dairy-Free Naan
• Vegan Roti
• Vegan Raita (Indian Yogurt Dip)

Vegan Gunpowder Gobhi

Ingredients

• 15 florets cauliflower
• ½ tsp salt
• 4 cup hot water
• 1 tsp kashmiri red chilli powder
• ¼ tsp red chili flakes
• 1/4 cup curry leaves , minced
• ½ tsp coriander powder
• 1 tsp ginger garlic paste
• 1 tsp lemon juice
• 2 tbsp coriander finely chopped
• ½ tsp salt
• ¼ cup corn flour
• ¼ cup rice flour
• oil for frying

Gunpowder Spice Mix

• 1 tbsp sesame seeds, dry roasted
• 2 tsp oil
• ½ cup urad dal
• ¼ cup chana dal
• 2 tablespoons red chili flakes
• 10 curry leaves
• ¼ cup dry coconut powder
• ½ tsp brown sugar
• ½ tsp turmeric
• 1 tsp salt

Instructions

1. Blanch the cauliflower with salt and hot water for 3 to 4 minutes. Drain the water and cool in a large mixing bowl.
2. Add all the ingredients, mix well .
3. Add enough water to create a very lite coating of batter around the cauliflower . Heat oil and deep fry the cauliflower until crisp. Toss with the gunpowder seasoning. Recipe for Gunpowder seasoning follows

Gun Powder Spice Mix

1. Dry roast sesame seeds in a pan until golden brown and lightly toasted. Transfer to the blender and keep aside.
2. In the same pan , heat oil and add in the dals. Roast on low flame till the dal turns slightly golden in color. Transfer to the blender and keep aside.
3. Add chili, coconut, sugar, salt and turmeric. Blend into a coarse powder and set aside.

Vegan Indian Recipes You Might Like

• Vegan Chana Masala
• Saar Tomato Soup

The post Crispy Vegan Gobhi With Gunpowder Spice appeared first on The Beet.

What is Chana Masala?

Chana Masala also referred to as chole masala, is an Indian dish made with chickpeas that originated in Northern India. Chana Masala is naturally gluten-free and vegan. In India, Chana Masala is typically eaten as a snack or dinner.

What’s the difference between Tikka Masala and Chana Masala?

Tikka Massala uses small pieces of meat such as chicken whereas Chana Masala recipes use chickpeas as the main component. Chana Masala is a vegan dish that is packed with plant protein, folate, iron and fiber from chickpeas. Chana Masala is also widely considered one of the healthiest dishes in Indian cuisine.

What does Chana Masala taste like?

This Vegan Chana Masala recipe has a spicy kick from the green chilies, chili powder and cumin. The chickpeas are cooked in a tomato and onion sauce that is thick and creamy. By cooking it in the sauce, chickpeas are able to develop flavor while still retaining a tender bite.

Vegan Chana Masala Ingredients

• Vegetable oil
• Bay leaf
• Onions
• Green chilies
• Ginger
• Garlic paste
• Cilantro
• Salt
• Sugar
• Tomatoes
• Water
• Chickpeas
• Cinnamon
• Cardamom
• Black Cardamom
• Cloves
• Coriander seeds
• Cumin seeds
• Fennel seeds
• Black pepper
• Fenugreek leaves ( kasoori methi)
• Kashmiri red chili powder
• Turmeric powder
• Dry mango (amchur) powder

How to make Vegan Chana Masala

Heat oil in a large saucepan. Add in a bay leaf, and finely chopped onions and sauté till the onions are light brown in color. Mix in the green chilies, ginger garlic paste and coriander leaves. Sauté the mixture for two minutes.

Season with 2 tablespoons of chana masala spice powder. Add in the salt and sugar to balance the flavors. Sauté for a few seconds.

Add the tomato puree to the pan. Mix well to combine. Add 2 cups of water.

Mix in drained chickpea. Bring it to a boil, reduce the flame and simmer for 20 to 30 minutes masala and cook for 15 minutes. Adjust for water and salt as needed.

Chana Masala Spice Powder

Note – You can buy a ready-made chana masala spice mix from a grocery store.

Dry roast cinnamon, black cardamom, cloves, coriander seeds, cumin seeds, fennel seeds and black pepper on a low flame till the spices are fragrant.

Switch off the flame and add in the kasuri methi, red chili powder, turmeric powder and amchur powder. Saute for a few seconds on the residual heat from the pan.

Set aside this mixture to cool. Once the mixture is cool, grind to a fine powder. Set aside. This powder can be stored in the freezer for months and will stay fresh.

Can you buy Chana Masala spice mix at the store?

Chana Masala spice mix can be purchased online at Amazon or in grocery stores such as Whole Foods. If you are unable to find Chana Masala spice mix, you can either make it from scratch or buy Garam masala and mix it with dry mango (amchur) powder.

What to serve with Vegan Chana Masala

• Steamed Basmati Rice
• Naan
• Gunpowder Gobhi

How to store Vegan Chana Masala

Vegan chana masala is the perfect recipe to make in bulk and keep in the fridge for when you are short on time or don’t feel like cooking. Store leftovers in an airtight container in the fridge for one to two days. Vegan Chana Masala can also be frozen for up to two months. Microwave or heat up on a stovetop when ready to eat.

Vegan Chana Masala

Ingredients

• 3 tablespoon vegetable oil
• 1 bay leaf
• 1.5 cups onions, finely chopped
• 2 green chilies, slit
• 2 teaspoon ginger
• Garlic paste
• 2 tablespoons cilantro, chopped
• 1 teaspoon salt
• 2 tablespoons chana spice mix
• 1/2 teaspoon sugar
• 5 tomatoes, ground to a puree
• 500 ml water
• 2 cans of chickpeas drained

Chana Masala Spice Mix

• 1 small piece cinnamon
• 2 cardamom
• 1 black cardamom
• 4 cloves
• 1 tablespoon coriander seeds
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 1/2 teaspoon black pepper
• 1/2 teaspoon fenugreek leaves ( kasoori methi)
• 2 teaspoon Kashmiri red chili powder
• 1 teaspoon turmeric powder
• 1/2 teaspoon dry mango (amchur) powder

Instructions

1. Heat oil in a large saucepan. Add in a bay leaf. Add in finely chopped onions and sauté till the onions are light brown in color.
2. Add in the green chilies, ginger garlic paste and coriander leaves. Sauté the mixture for two minutes.
3. Add 2 tablespoons of spice powder. Add in the salt. Add sugar to balance the flavors. Sauté for a few seconds.
4. Add the tomato puree to the pan. Mix well to combine. Add 2 cups of water.
5. Add in drained chickpea. Mix well. Bring it to a boil, reduce the flame and simmer for 20 to 30 minutes masala and cook for 15 minutes. Adjust for water and salt as needed.

Chana Masala Spice Powder

1. Dry roast cinnamon, black cardamom, cloves, coriander seeds, cumin seeds, fennel seeds and black pepper on a low flame till the spices are fragrant.
2. Switch off the flame and add in the kasuri methi, red chili powder, turmeric powder and amchur powder. Saute for a few seconds on the residual heat from the pan.
3. Set aside this mixture to cool. Once the mixture is cool, grind to a fine powder. Set aside. This powder can be stored in the freezer for months and will stay fresh.

Vegan Indian Recipes You Might Also Like

• Gunpowder Gobhi
• Indian-Inspired Pickled Carrot and Cauliflower
• Saar Spicy Tomato Soup

The post Easy, Vegan Chana Masala Made in One-Pot appeared first on The Beet.

Each recipe will feed the whole family, and help you get closer to reaching your health goals by eating plant-based. Now when you come home after work or a workout, you know dinner will be done in no time.

Easy Vegan Recipes Everyone Will Love

We’ve all been there, standing around the kitchen for what feels like forever, waiting for the carrots to cook through or the potatoes to get soft enough to chew. And if you’re cooking for more than yourself, someone is likely to ask, “how much longer until dinner is ready?”

Now, they’ll be surprised at how quickly the meal was ready and how delicious it tastes. These no-fuss recipes are restaurant quality at fast-food service!

Easy Vegan One-Pot/Pan Dinners

The secret to meals in minutes: For the quickest ways to cook dinner and clean up, make easy vegan one-pot or one-pan dinners. You’ll find in the recipe list below that many of the recipes simply just call for one pot or pan, whether it’s a stew or a pasta dish.

Take our Southwest Hash, for example, this recipe can be enjoyed at any time of the day and makes for a delicious breakfast and dinner. All that’s required is to sautee your vegetables and potatoes with oil and spices in one pan and heat your tortilla in the same pan. Then you’ll stuff your tortilla with the veggies and sweet potatoes and enjoy this dish like a folded taco.

1. Vegan Thai Green Curry

Prepared in ten minutes and cooked in twenty, make this vegan Thai green curry for dinner in just half an hour. Flavorsome seasonings like garlic, ginger, Thai basil, and lemongrass infuse a rich coconut milk broth, and fresh, tender vegetables make every bite seem better than the last.

2. Easy Vegan Pumpkin Curry

In just fifteen minutes you can have the most delicious, flavorful pumpkin curry made with coconut milk and silken tofu. This comforting dish is easy to make and feeds the whole family.

3. Chickpea and Avocado Grain Bowl With Creamy Tahini Dressing

For a healthy dinner option, make this fiber-filled chickpea and avocado grain bowl with creamy tahini dressing that’s completely dairy-free.

4. Ramen Noodle Salad with Kimchi

Made in just twenty minutes, this comforting ramen noodle salad with kimchi is full of flavor and crunchy texture.

5. Loaded Sweet Potato Rounds With Vegan Goat Cheese and Cranberries

Ready in thirty minutes, these Loaded Sweet Potato Rounds are baked into caramelized perfection and topped with vegan goat cheese and cranberry mash for the perfect sweet and savory bite.

6. Creamy Vegan Pasta Packed With Nutrients

Ready in thirty minutes, this pasta recipe is simple and delicious. The pine nuts add a buttery taste and crunchy texture to finish.

7. Vegan Pasta Primavera

Packed with hearty vegetables, this easy vegan pasta primavera is a quick, no-waste dinner ready in just thirty minutes.This recipe is a great way to use up your veggie scraps!

8. Dairy-Free, Vegan Vegetable Risotto

Made in thirty minutes or less, you can easily throw this dairy-free vegetable risotto together for a quick weeknight dinner or last-minute side dish.

9. Vegetable and Quinoa Stuffed Peppers

This nutritious stuffed pepper recipe is made with vegetables, quinoa, and pecans and has the option to cook in your Instant Pot or in the oven.

10. Vegan Chana Masala

In just thirty minutes you can dive into the delicious taste of vegan chana masala, and enjoy a healthy dinner. Chickpeas are an excellent source of plant fiber and protein.

11. Spicy Maple Mustard Tofu With Vegetables

Prepared in fifteen minutes, and cooked in fifteen minutes, this spicy maple mustard tofu with vegetables is the perfect sweet and savory dish for dinner.

12. One-Pan Vegan Southwest Sweet Potato Hash Wrap

Enjoy this easy one-pan southwest sweet potato hash wrap for breakfast, lunch, or dinner. Taste the bold flavors of this dish which feature spices like cumin, ancho chiles, and smoked paprika to spice things up.

13. Black Pepper Tofu With Rice and Broccolini

In less than twenty-five minutes you’ll have a complete dinner with tofu, rice, and broccolini. Most ingredients you’ll already have on hand!

For our full list of vegan dinner recipes, check out our column on The Beet.

The post 13 Family Dinner Recipes in 30 Minutes or Less…Easy and Vegan! appeared first on The Beet.

Vegan Christmas wreaths are great as an appetizer, snack, or side dish. Customize this recipe to include your favorite vegetables, dips, and vegan cheeses.

Vegan Christmas Wreath Ingredients

• Tofu
• Ground almonds
• Nutritional yeast
• Lemon
• Garlic
• Unsweetened plant milk
• Mixed herbs
• Salt and Pepper
• Pizza dough (store-bought or homemade)
• Sesame seeds, and chili powder for decorating (optional)

3 Substitutes to Make This Vegan Christmas Wreath Healthier

• Make your own vegan pizza dough from scratch and choose whole wheat flour. Swap whole wheat or white flour for gluten-free all-purpose flour.
• Besides Herbed Vegan Ricotta, add some blanched spinach or chopped, steamed broccoli to the balls as well.
• You can also sprinkle your wreath with extra veggie toppings such as bell pepper, olives, tomatoes, or onions.

Tips to Simplify Vegan Christmas Wreath 

1. Skip making pizza dough from scratch. Use pre-rolled, store-bought pizza dough instead. You can find vegan pizza dough at Whole Foods, Wegmans and Amazon.
2. Use hummus, vegan cream cheese, or pesto instead of homemade vegan ricotta.
3. For an extra quick version skip forming balls, and shape pizza dough into a wreath shape. Top the wreath with vegan ricotta, hummus, vegan cream cheese, or vegan pesto.

Make the Herbed Vegan Ricotta

For the herbed vegan ricotta add tofu, almonds, nutritional yeast, lemon juice, and garlic to a food processor. Start processing, and add milk as you go, until you reach desired consistency. Add herbs and a pinch of salt and pepper, and pulse a few times to combine.

How to Assemble the Vegan Christmas Wreath

On a lightly floured surface roll out the vegan pizza dough into a large, thin rectangle. Cut the vegan pizza dough into about 2.5 inch/6.5 cm squares.

Place a small dollop of vegan ricotta into the center of each square. Pinch corners and sides together, and lightly roll into a ball. Repeat with remaining vegan dough and vegan ricotta. Save any leftover ricotta for serving.

Brush balls with plant milk or vegan butter, and sprinkle with toppings, such as sesame seeds or chili.

Arrange balls, seam side down on a parchment-lined baking tray in a circle. Bake for 20-25 minutes, or until golden brown. Brush occasionally with more milk, if the dough looks too dry.

Customize Your Vegan Christmas Wreaths

• Spice up your Vegan Herb Ricotta! Add extra fresh chili, lemon zest, vegan parmesan, vegan feta, or veggie bacon.
• Don’t forget to add extra grated vegan cheese between and on top of the balls as well
• Use vegan butter instead of milk to brush the vegan Christmas wreath.
• Serve your Vegan Christmas Wreath with your favorite vegan sauces and condiments for dipping.
• Get creative with decorating your vegan Christmas wreath: place it on a bed of fresh herbs and pine branches, add ribbons and bows, and use edible gold paper or candied cranberries for extra visual interest.

Christmas Wreath with Herbed Vegan Ricotta

Serves 6-8

Prep Time: 35 mins

Baking Time: 25 mins

Ingredients

• 7 oz / 200 g tofu
• 1.7 oz / 50 g blanched, ground almonds
• 2 tbsp nutritional yeast
• 1 lemon, juiced
• 3 cloves of garlic
• 1/4-1/2 cup / 60-125 ml unsweetened plant milk
• 4 tbsp chopped mixed herbs
• salt, pepper
• 1.3 lbs / 600 g pizza dough, store-bought or homemade (double the recipe)
• unsweetened plant milk for brushing
• sesame seeds, chili powder for decorating (optional)

Instructions

1. Preheat oven to 360 F/180 C.
2. For the ricotta add tofu, almonds, nutritional yeast, lemon juice and garlic to a food processor. Start processing, and add milk as you go, until you reach desired consistency. Add herbs and a pinch of salt and pepper, and pulse a few time to combine.
3. On a lightly floured surface roll out pizza dough into a large, thin rectangle. Cut into about 2.5 inch/6.5 cm squares.
4. Place a small dollop of ricotta into the center of each square. Pinch corners and sides together, and lightly roll into a ball. Repeat with remaining dough and ricotta. Save any leftover ricotta for serving.
5. Brush balls with plant milk, and sprinkle with sesame seeds or chili, if you want.
6. Arrange balls, seam side down on a parchment-lined baking tray in a circle.
7. Bake for 20-25 minutes, or until golden brown. Brush occasionally with more milk, if the dough looks too dry.
8. Serve immediately or at room temperature with leftover ricotta for dipping.

Vegan Holiday Recipes You Will Love 

• Vegan Sweet Potato Shepherd’s Pie
• Mark Bittman’s Dairy-Free Lasagna
• Vegan Scalloped Potatoes
• Vegan “Cheesy” Broccoli and Wild Rice Casserole

The post Easy to Make Vegan Christmas Wreath With Vegan Herbed Ricotta appeared first on The Beet.

Vegan Chili Ingredients

• Extra-virgin olive oil
• Yellow onion
• Frozen corn
• Green bell peppers
• Garlic,
• Fire-roasted tomatoes
• Kidney beans
• Pinto beans
• Chili powder
• Ground cumin
• Water
• Himalayan pink salt and ground black pepper

Favorite Vegan Chili Toppings 

Vegan chili is incomplete without toppings like vegan sour cream, dairy-free cheese, and chopped avocado. Slice up some jalapeño to bring some heat to this recipe. Sprinkle chopped cilantro and diced red onions to add a fresh, bright element to this vegan chili. Squeeze lime juice on top for a touch of tartness and acidity.

What to Use in Chili Instead of Meat

You can “beef” it up with even more plant-based goodness by adding another cup of chopped vegetables, such as carrots, celery, and/or sweet potato. Or choose the classic mirepoix (2 parts diced onions to 1 part each diced carrots and celery)—just omit the onion from the ingredient list.

Replace 1 can of beans with plant-based meat for a heartier vegan chili. Plant-based meat boosts the amount of protein and makes this vegan chili recipe even more similar to meat chili.

Mix in plant-based ground meat like Beyond Crumbles, Gardein Crumbles or Impossible Ground Burger. Begin by browning the meat, then add the onion, corn, and bell peppers and proceed with the rest of the recipe.

Is Vegan Chili Good For You?

This homemade vegan chili is not only good for you but is extremely nutritious. This recipe calls for tons of vegetables including yellow onion, corn, green bell peppers and tomatoes. It also contains kidney and pinto beans. The combination of vegetables and beans makes this recipe high in fiber, antioxidants and protein.

How to Make Homemade Vegan Chili

1. Heat the oil in a large pot over medium-high heat. Add the onion, corn, and bell peppers. Cook, stirring frequently, until tender, about 5 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
2. Stir in the tomatoes, beans, chili powder, cumin, and water. Stir to combine. Bring vegan chili to a boil, then reduce to a simmer and cook, covered, for 30 minutes, or until thickened. Season to taste with salt and pepper.

Tips to Make Your Chili More Flavorful

This vegan chili recipe has a bit of a kick from the chili powder and cumin. Add more depth to your vegan chili with vegan dark chocolate. Vegan chocolate is a unique ingredient that adds richness and umami to vegan chili while also complimenting the other spices.

For extra flavor, you can replace the water with vegetable broth.

How to Make Vegan Chili Less Spicy

If you aren’t a fan of spicy foods, cut down on the amount of chili powder and cumin. Use 1/2 tablespoon of chili powder and cumin instead of 1 tablespoon. Taste the chili as you season to ensure it isn’t too spicy.

Add dairy-free milk, heavy cream, yogurt, cheese or sour cream to fix vegan chili that has too much heat already.

What to Do With Leftover Vegan Chili 

Sick of eating a bowl of vegan chili? There are so many different ways you can use the chili to make it even more delicious! Top off vegan nachos, vegan cheese fries or vegan hot dog with vegan chili to switch it up in an effortless way. Add vegan chili to a dairy-free quesadilla or make a loaded twice-baked potato for a satisying meal.

The Best Way to Store Vegan Chili

Double or triple this recipe to keep handy in the freezer or to meal prep for the week. This vegan chili can be kept in the fridge for up to 5 days and in the freezer for three months. Let the chili de-frost in the fridge for a couple of hours before reheating in the microwave or stovetop.

Vegan Vegetable Chili

6 servings 

Prep Time: 10 minutes

Cook Time: 35 minutes

Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion, diced
• 1½ cups frozen corn
• 2 medium green bell peppers, diced
• 2 cloves garlic, minced
• 1 (14.5-ounce) can diced fire-roasted tomatoes (with juices)
• 1 (15-ounce) can no-salt-added kidney beans, drained and rinsed well, or 1½ cups cooked kidney beans
• 1 (15-ounce) can no-salt-added pinto beans, drained and rinsed well, or 1½ cups cooked pinto beans
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 3 cups water
• Finely ground Himalayan pink salt and ground black pepper

Toppings: 

• Vegan sour cream
• Diced red onions
• Sliced jalapeño
• Chopped fresh cilantro

Instructions

1. Heat the oil in a large pot over medium-high heat. Add the onion, corn, and bell peppers. Cook, stirring frequently, until tender, about 5 minutes. Add the garlic and sauté until fragrant, about 30 seconds.
2. Stir in the tomatoes, beans, chili powder, cumin, and water. Stir to combine. Bring vegan chili to a boil, then reduce to a simmer and cook, covered, for 30 minutes, or until thickened. Season to taste with salt and pepper.
3. Serve immediately, topped as desired. Store leftovers in a sealed container in the refrigerator for up to 5 days.

What to Serve With Vegan Chili

• Vegan Cornbread
• Vegan Grilled Cheese
• Vegan Garlic Bread
• Vegan Jalapeno Poppers

For more great plant-based recipes and healthy ideas follow me on Instagram, @NutritionbyMia, and for 100 easy recipes, check out my cookbook, Mostly Plant-Based: 100 Delicious Plant-Forward Recipes Using 10 Ingredients or Less.

Read More: To Save Money at the Grocery Store, Eat Plant-Forward. Here’s How

The post The Best Recipe for One-Pot Vegan Chili appeared first on The Beet.

Mushroom and Walnut Wellington can be served both cold or warm, with side dishes of your choice: A big green salad, mashed potatoes, minty peas, steamed veggies, or sautéed spinach. Don’t forget to serve it with your favorite sauce like mushroom gravy, cranberry jam, or a homemade barbecue sauce.

Is Puff Pastry Vegan?

Puff pastry, the dough that turns into a croissant-like buttery and flakey layer when it’s cooked, is not always vegan. Be sure to check the label when you go to your store because many puff pastry brands contain eggs and butter. However, there are store-bought puff pastry brands that contain vegetable oils or vegetable-oil-based margarine which makes it completely vegan. For vegan puff pastry brands, try any one of these:

• Pepperidge Farm
• Jus-Rol Pre-Rolled Dough
• Schar Puff Pastry (also gluten-free)
• Wewalka Puff Pastry

How to Make a Vegan Wellington More Affordable

For the most part, this recipe calls for mainly inexpensive ingredients, but you can still swap anything you don’t have on hand. If you don’t have walnuts, use hazelnuts instead. If you don’t have a can of kidney beans tucked away in your pantry, try chickpeas instead. Don’t have any miso? The recipe can do without it and still taste amazing!

Instead of hitting the grocery store right away, check on your leftovers and see if any of the ingredients can be reused in this dish. Take any wilted vegetables like herbs, mushrooms, and carrots, and use them up!

There’s also a way to speed up this recipe. If you love the look of this Vegan Mushroom and Walnut Wellington but want it to be ready in half the time, feel free to swap the filling to anything you like or use a storebought filling. Your pastry will look the same but it will have a different taste. You can even use the stuffing from last night’s meal in this vegan puff pastry. For another example, use store-bought vegan ground meat or lentils for a super quick and easy cheat version.

What is Vegan Wellington Made of?

It’s likely you already have many of the ingredients to make this vegan wellington stored away in your pantry or leftover from yesterday’s salad. You’ll need to dig through your spice cabinet for this one! The flavor in this vegan wellington comes from the array and variety of spices, fresh herbs, and sauces, as well as your fresh chopped vegetables. To get started, lay out all your ingredients on your countertop:

• Onions
• Cloves of garlic
• Celery
• Carrot
• Mushrooms
• Vegetable oil
• Smoked tofu
• Tomato paste
• Soy sauce
• Dark miso
• Balsamic vinegar
• Maple syrup
• Vegan Worcestershire sauce
• Liquid smoke
• Fresh herbs (such as sage, thyme, basil, etc)
• Smoked paprika
• Marjoram
• Cumin
• Ground coriander
• Curry powder
• Chili powder
• Ground nutmeg
• Kidney beans, rinsed and drained
• Walnuts, toasted
• Nutritional yeast
• Bread crumbs or oat flour
• Puff pastry
• Plant milk
• Salt
• Pepper

What You’ll Need to Make Vegan Wellington

There are three pieces of kitchen equipment you must have to make this vegan wellington. You’ll start by adding dry ingredients, then wet ingredients to a mixing bowl. You will also need a food processor to blend the walnuts and filling. You will also need a baking tray to cook the wellington.

How to Make Oil-Free Vegan Wellington

Looking for a healthy vegan wellington? You can make this recipe oil-free by sauteing the onions and mushrooms without oil and opting for a vegetable broth instead. Instead of using puff pastry, try using oil-free pizza dough.

How to Make Healthy Vegan Wellington

If you want the healthiest way to make vegan wellington, try swapping the puff pastry for whole wheat or gluten-free pizza dough. Instead of regular soy sauce or vegan Worechsire sauce, choose the low-sodium option at your grocery store. To fully enjoy the vegan wellington with healthy sides, serve your dish with a side of fresh greens, a big salad, or steamed vegetables instead of mashed potatoes and stuffing.

The Perfect Christmas Main Dish

Vegan Walnut and Mushroom Wellington make for a beautiful centerpiece to enjoy at Christmas dinner or brunch. If you want to really impress your guest, make your filling even more flavorful by choosing a combination of different mushrooms, using fresh herbs and chili, and using vegan butter instead of oil.

You can also level up your garnish game by adding extras such as truffle, red wine, saffron, vegan bacon, and melty vegan cheese to your filling. Let’s not forget about the decoration of your vegan wellington. Cut out little stars or leaves out of puff pastry, or braid some dough on top. Add fresh herbs or cranberries, or sprinkle your log with seeds. Lastly, serve your mushroom and walnut wellington with a delicious homemade sauce and a variety of side dishes.

Prep time: 25 minutes
Cook time: 15 minutes
Baking time: 40 minutes

Vegan Mushroom and Walnut Wellington

Makes 1 wellington (serves 6-8)

Ingredients

• 2 onions, roughly chopped (1 cup chopped)
• 5 cloves of garlic
• 1 stalk of celery, roughly chopped
• 1 carrot, roughly chopped
• 14 oz / 400 g mushrooms, roughly chopped
• 2 tbsp vegetable oil
• 7 oz / 200 g smoked tofu, shredded or crumbled
• 2 tbsp tomato paste
• 1 tbsp soy sauce
• 1 tbsp dark miso
• 1 tsp balsamic vinegar
• 1 tsp maple syrup
• 1/2 tsp vegan Worcestershire sauce
• 1/8 tsp liquid smoke
• 3 tbsp chopped fresh herbs (such as sage, thyme, basil, etc)
• 2 tsp smoked paprika
• 1 tsp marjoram
• 1 tsp cumin
• 1/2 tsp ground coriander
• 1/2 tsp curry powder
• 1/4 tsp chili powder
• 1/4 tsp ground nutmeg
• 1 can of kidney beans, rinsed and drained
• 1 cup / 120 g walnuts, toasted
• 2 tbsp nutritional yeast
• 2 tbsp bread crumbs or oat flour
• 10 oz / 300 g puff pastry, thawed
• unsweetened plant milk for brushing
• salt, pepper

Instructions

1. Add onion, garlic, celery, carrot, and mushrooms to a food processor, and process until finely shredded. Alternatively, you can also chop everything with a knife, however food processor makes this step a lot easier and quicker.
2. Heat up oil in a large skillet, then add shredded veggies. Sauté, stirring occasionally, for about 10 minutes, or until most of the liquid evaporates. Add tofu, and seasonings from tomato paste up until ground nutmeg is on the ingredient list. Cook on for another 5 minutes.
3. Add drained kidney beans to a large bowl, and mash with a fork until mostly smooth with a few chunks left.
4. Place walnuts in the food processor and pulse a few times until chopped. Add walnuts to beans together with the cooked mix, nutritional yeast, bread crumbs, and a pinch of salt and pepper. Mix well, taste, and adjust seasoning if needed. Set aside until cool enough to handle.
5. Preheat oven to 400 F / 200 C.
6. If your puff pastry is not pre-rolled, roll it out into a large rectangle, about 25 x 40 cm. Transfer Wellington mix onto the pastry, and shape into a log in the middle.
7. Cut the pastry into strands slightly diagonally along the log (see pictures). Fold the ends over the log, then wrap/braid the log with the pastry strips, alternating sides, until the log is fully covered. You can use any leftover pastry to cover larger gaps or to cut out cute shapes for decorating.
8. Brush Wellington with plant milk, then bake for 30-40 minutes, or until golden brown.

More Vegan Puff Pastry Dishes You’ll Love

• Vegan Bean Wellington
• Asparagus Puff Pastry Bundles with Hummus and Vegan Cheese
• Vegan Carrot Puff Pastry Tart

The post The Ultimate Vegan Wellington Made With Mushrooms and Walnuts appeared first on The Beet.

Our list of 8 vegan Thanksgiving main dishes includes some of our all-time most popular recipes and it’s likely the first bite is the mushroom bean wellington with its golden puff pasty outer layer or the whole roasted cauliflower topped with a gallop of whipped vegan feta cheese – The Beet’s most liked recipe on Instagram.

So whether you’re cutting back on meat, want to eat healthier, or simply can’t find a turkey because of the current turkey shortage, we have you covered with hearty, healthier recipes that leave the meat, dairy, and eggs behind and still has the same delicious, satisfying flavor you want to experience on Thanksgiving.

8 Vegan Entrees to Serve This Thanksgiving

1. Vegan Wellington

Full of warm, festive flavor and a crisp, doughy outer layer, this buttery puffed pastry mushroom, and black bean wellington is a must-have at your Thanksgiving feast this year.

2. Roasted Butternut Squash Risotto

Enjoy the creamy, buttery combination of orzo and squash without the dairy. This dish requires full attention just like any other risotto recipe, so keep stirring!

Recipe: Roasted Butternut Squash Risotto

3. Stuffed Quinoa and Lentil Acorn Squash

Lentils are such an excellent source of protein, are easy to cook, and taste delicious stuffed in a roasted acorn squash –– the ultimate sweet and savory bite.

Recipe: Stuffed Quinoa and Lentil Acorn Squash

4. Vegan Meatloaf

Make this hearty, savory, smoky Vegan Meatloaf packed with an array of vegetables and spices. The texture is soft and chewy on the inside with a crispy outer crust.

Recipe: Vegan Meatloaf

5. Vegan Pumpkin Ravioli With Sage Butter

Homemade pumpkin ravioli is filled with a smoky and cheesy pumpkin mash, then tossed with garlicky sage butter.

Recipe: Homemade Vegan Pumpkin Ravioli with Sage Butter 

6. Vegan Stuffed Acorn Squash

Made with wild rice, dried cranberries, granny smith apples, and loads of veggies, this vegan stuffed acorn squash recipe is healthy and hearty.

Recipe: Vegan Stuffed Acorn Squash

7. Whole Roasted Cauliflower with Vegan Whipped Feta

Brush a cauliflower head with a flavorful combination of seasonings, baked it to perfection, then slather it with whipped vegan feta and drizzle it with herb sauce.

Recipe: Whole Roasted Cauliflower with Vegan Whipped Feta

8. Creamy Vegan Lentil Stuffed Butternut Squash

Make this Roasted Butternut Squash stuffed with the most flavorful, umami-packed lentil filling, then drizzle with a creamy sauce made from the scooped-out butternut squash.

Recipe: Creamy Vegan Lentil Stuffed Butternut Squash 

The post 8 Vegan Thanksgiving Mains: Veggie Wellington, “Meatloaf,” & More! appeared first on The Beet.

Your Thanksgiving table can look like this dream: We asked celebrity plant-based chefs with all different styles of cooking to share their favorite vegan sides, mains, and desserts, from family traditions to dishes that are served at their restaurants for the holiday. The chefs include restauranteur and innovator Matthew Kenney, Tal Ronnen of Crossroads Kitchen in Los Angeles, Guy Vaknin of Beyond Sushi, Chloe Coscarelli formerly of ByChloe and now of Beatnic, and many more talented chefs who know how to make vegetables, legumes, nuts, and seeds taste like a delicious treat.

• Empire-builder and vegan icon Matthew Kenney
• Bettina’s Kitchen Academy founder Bettina Campolucci
• LA’s Crossroads Kitchen founder Tal Ronnen
• Popular plant-based chef and author Ellen Charlotte Marie
• The popular Latinx TV host Chef Eddie Garza
• Founder of By Chloe (now Beatnic) Chloe Coscarelli
• Head chef and founder of the popular Beyond Sushi, Guy Vaknin

These seven vegan recipes are exclusively for The Beet readers. They’re perfect to bring or make for a feast where your dish will stand out amongst other plates and options. The best part is that these restaurant-quality recipes are entirely vegan and cater to a variety of food allergies or specific dietary needs.

7 Vegan Thanksgiving Recipes from Celebrity Chefs

1. Matthew Kenney: Celebrity chef and James Beard Award winner

Matthew Kenney’s Thanksgiving feast must be a pristine presentation of clean plant-based indulgences, just like the dishes in his world-famous plant-based restaurants. If you’ve eaten at Los Angeles’ Plant + Food and Wine, or New York City’s Bar Verde or Double Zero, you know that Matthew Kenney is a leader in innovative plant-based cuisine. We expected nothing less when we asked, “What is your favorite plant-based Thanksgiving recipe?” Without hesitation, he sent his magnificent Pumpkins Roasted in Almond Oil and Makrut Lime Leaf, the one Thanksgiving dish your guests won’t forget.

Master the creation of an award-winning chef in your own kitchen, and capture your families’ Kodak-moment reactions.

2. Bettina Campolucci Bordi: Celebrity chef and founder of Bettina’s Kitchen Academy

Unconventional Thanksgiving recipes are where it’s at, after all, a plant-based feast isn’t all that traditional in the first place. Bettina Campolucci Bordi, of the famous Bettina’s Kitchen, is Danish and only celebrates the holiday when she’s with her American friends. 

Bettina’s favorite Thanksgiving recipe is as unlikely as it is delicious, a Swedish-inspired meatless meal, essential to your turkey-free lineup: Plant-based “meatballs”, carrot mash, gravy, and pickled vegetables. As we wrapped up our drool-worthy conversation about Scandinavian food, she shared a message to pass along to The Beet‘s readers: “Although I’m not celebrating Thanksgiving this year, I will use the day as an opportunity to give thanks and highlight everything that we appreciate and are grateful for .”

3. Ellen Charlotte Marie: Popular vegan chef and author of a plant-based cookbook.

Pumpkins are for craving, stuffing, baking, and indulgent pies. In this Thanksgiving-inspired recipe by talented plant-based chef and author Ellen Charlotte Marie, each bite will taste better than the next as bursting flavors of fresh, crisp vegetables hit your tongue. Ellen is Dutch, and just like Bettina, will not celebrate Thanksgiving but shared her best autumnal recipe that pairs perfectly with the holiday. If you’re looking for healthier options, as a strong immune system is everyone’s number one priority right now, this recipe is light, clean, low in calories, and simply delicious.

4. Tal Ronnen: Executive chef at Los Angeles’ beloved restaurant Crossroads Kitchen

As a foodie, I could not resist connecting with the chef at one of my favorite Los Angeles restaurants, Crossroads Kitchen. Tal Ronnen who is the executive chef at the celebrity-go-to restaurant knew exactly what he was cooking up for Thanksgiving and replied, “These are really yummy,’ and sent over an exclusive Crossroads Kitchen cookbook recipe, Roasted Baby Parsnips with Sherry Maple Glaze and Chanterelles (say that five times fast). These thickly cut vegetables are coated in a sweet, sinful glaze and are this year’s side dish that is sure to get devoured in less than five minutes, so triple the recipe!

Chef’s Note: “Baby parsnips are so tender that you don’t even need to peel them. (And if you did, there wouldn’t be many vegetables left!) Parsnips have a sharp flavor reminiscent of parsley and become incredibly sweet when roasted. Here they are drizzled with a glaze of maple syrup, a pinch of red pepper flakes for heat, and a splash of vinegar. Chanterelle mushrooms don’t come cheap, but they add a woodsy flavor to this winter dish.”

5. Chef Eddie Garza: Celebrity chef and popular Latinx TV host

Even if your celebration is small this year, with tasty plant-based meals like these, your Thanksgiving will be a fiesta. Chef Eddie Garza cooks for many well-known vegan stars like Harley Quinn Smith, Kate Mara, Daisy Fuentes, and Richard Marx, so we had to reach out and ask which recipes are beloved by him and his celebrity clients. This Thanksgiving-inspired recipe, influenced by Eddie’s Latino background, Mexican Chocolate Dessert Tamales, is perfect to add variety to your feast. Yes, you will have pumpkin and apple pies, but this surprising dessert is sure to be unexpected and remembered for a lifetime. Get creative, get the kids involved, and get cooking!

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6. Chef Chloe Coscarelli: Co-founder of ByChloe

After the award-winning plant-based chef, (who specializes in pastries), teamed up with Whole Foods to create a Plant-Based Thanksgiving feast, we hoped to get a sneak peek of her holiday meal on social media. In her latest recipe post, she shared a Vegan Pumpkin Curry Mac and Cheese that’s gooey, cheesy, rich, and created by the master chef herself. So we decided to share this recipe, which is located in the caption, with all our The Beet readers, because with this mac and cheese, your side dishes will win Michelin stars.

7. Chef Guy Vaknin: Founder and owner of Beyond Sushi

Guy Vaknin, who put plant-based sushi on the map, continues to innovate and elevate vegetable preparation and presentation. If you’ve eaten at Beyond Sushi, you understand, if not, the description of one of his best rolls says it all: Black rice, pickled cabbage, mango, hickory-smoked jackfruit, baby arugula, and mint topped with tomato guajillo sauce. Guy kindly shared his staple Thanksgiving recipe, butternut squash soup, a top seller at Beyond Sushi.

Every sushi roll he creates looks like a work of art and tastes out of this world, so you can only imagine the exquisite, subtle flavors of his soup. If you’re hosting a Thanksgiving or bringing a dish, soup is a warming, filling, delicious starter, and stores well if you’re traveling or prepping days in advance.

The post 7 Vegan Thanksgiving Recipes from Matthew Kenney, Tal Ronnen, & More appeared first on The Beet.

Lentils are a healthy source of plant-based protein with 9 grams of protein per 100 grams of lentils, helping our muscles repair after a workout. Lentils are also a good source of fiber, helping you stay fuller longer with 8 grams of fiber per 100 grams of lentils. In addition, butternut squash is an immune-boosting powerhouse with almost 30 grams of vitamin C per 100 grams, cooked and cubed of butternut squash. This tasty meal is as delicious as it is healthy.

For more great recipes from Nisha Vora, check out her blog Rainbow Plant Life.

Prep Time: 25 minutes

Cook Time: 1 hour and 10 minutes

Total Time: 1 hour and 35 minutes

Creamy Lentil Stuffed Butternut Squash

Serves 6

Ingredients

• 3 medium butternut squash
• Regular olive oil or avocado oil for roasting
• Kosher salt and freshly cracked black pepper

Creamy Lentil Filling

• 1 tablespoon olive oil (you will need more oil if not using a nonstick pan)
• 2 large yellow onions, diced
• 6 cloves garlic, minced
• 1 tablespoon roughly chopped fresh sage leaves
• 2 teaspoons roughly chopped fresh rosemary leaves
• 2 tablespoons tomato paste
• 1/3 cup (80 mL) dry red wine (such as Pinot Noir, Shiraz/Syrah, or Malbec)
• 1 cup (190g) of green or brown lentils
• 2 ⅔ cups (640 mL) vegetable broth
• 1 bay leaf
• 1 teaspoon sweet or hot paprika
• 2 ½ tablespoons tahini
• 2 teaspoons white miso paste
• 2-3 teaspoons of good-quality balsamic vinegar

Butternut-Tahini Sauce

• 1 cup roasted butternut squash (from the scooped-out halves)
• 2 tablespoons tahini
• 1 tablespoon extra virgin olive oil
• 3-6 tablespoons water or vegetable broth, more as needed to thin the sauce
• Salt and pepper to taste
• Chopped Italian flat-leaf parsley, for garnish

Instructions

1. Roast the squash. Preheat the oven to 425°F (218°C). Slice each butternut squash in half and scoop out the seeds and sticky stuff with a spoon. Place each squash half, cut side up, on a large baking sheet and rub each with a bit of the oil and season well with salt and pepper. Roast for 45-50 minutes, or until the flesh is fork-tender and lightly browned.
2. Make the Creamy Lentil Filling. Heat the 1 tablespoon olive oil in a large frying pan over medium-high heat until hot. Add the onions and season with a pinch of salt and sauté for 8-9 minutes, stirring occasionally to prevent burning but not too often so that they can brown, or until most of the onions are browned. Add the garlic, sage and rosemary and cook for 2 minutes, stirring frequently to prevent burning. Add the tomato paste and stir to combine into all of the ingredients, and cook for 2-3 minutes.
3. Reduce heat to medium and pour in the red wine and deglaze the pan, stirring up any browned bits, until the liquid has evaporated and the smell of alcohol has dissipated about 2-3 minutes.
4. Add the vegetable broth, along with the lentils, bay leaf, and paprika. Stir to combine and increase the heat to bring to a boil. Once boiling, reduce heat to maintain a rapid simmer, and simmer until the lentils are just tender and most of the liquid has been absorbed about 30 minutes.
5. Reduce the heat to low. Add the tahini, miso, and balsamic vinegar, and stir until well incorporated. Taste for seasonings, adding about 1/2 to 1 teaspoon kosher salt and black pepper to taste. Set aside.
6. When the roasted squash is cool enough to handle, use a large spoon to scoop out the flesh from each squash half, leaving a ½ to ¾-inch -thick border around the sides and bottom.
7. Transfer 1 cup of the butternut squash flesh to a food processor (set aside the rest for another use, such as risotto, pasta, oatmeal, or smoothie).
8. Reduce oven temperature to 350F° (175°C).
9. Stuff the lentil filling into each squash cavity. Add the stuffed squash halves to the oven and bake for 15 minutes, or until everything is warmed through.
10. Meanwhile, make the butternut tahini sauce. To the food processor with the 1 cup squash flesh, add the tahini, olive oil, salt and pepper to taste, and blend until smooth. Stream in the water or broth, scraping down the sides as you go, until you have a pourable but thick sauce.
11. To serve, drizzle the butternut tahini sauce on top of the stuffed baked squash. Garnish with chopped parsley, if desired.

The post Creamy Vegan Lentil Stuffed Butternut Squash appeared first on The Beet.

For this dish, we’re cooking it up and serving it alongside juicy butternut squash and a large assortment of sautéed veggies. Finally, we’ll top it with feta for a creamy touch that makes the entire side dish complete!

It’s like pasta, reimagined. This dish is just as easy as plain old spaghetti in that all you have to do is chop and saute the veggies, boil the orzo, and assemble.

• Olive Oil: First up, we’ll need olive oil for prepping the squash and sautéing the veggies.
• Butternut Squash: Peeled, deseed, and dice a butternut squash (here’s how).
• Orzo: 1 lb of uncooked orzo (aka risoni) will be used to create 6 delicious, heaping servings.
• White Onion: Next up, chop up 1 medium-sized white onion to achieve about 1 cup, diced. You could also use yellow onion if that’s what you have on hand.
• Garlic: And because every good dish includes garlic, 3 cloves will taste great. You can slice or mince the cloves.
• Kale: We’re sneaking a bit of green into this dish by using 4 cups of finely chopped kale. It tastes great and helps sneak in extra nutrients!
• Vegan Feta: Sprinkle ½ cup of vegan feta crumbles on top because cheese makes every dish a little better.
• Salt and Pepper: Finally, ¼ tsp each of salt and pepper will bring out the flavors of the dish, making everything pop!

Prep time:10 minutes

Cook time: 30 minutes

Total time: 40 minutes

Vegan Butternut Squash Orzo Salad

Serves 6

Ingredients

• 2 Tbsp olive oil divided, 30 mL
• 1 medium butternut squash
• 1 lb uncooked orzo aka risoni, 453 g
• 1 cup diced white onions 90 g
• 3 cloves garlic sliced or minced
• 4 cups finely chopped kale 360 g
• ½ cup crumbled vegan feta cheese 100 g
• ¼ tsp each salt and pepper

Instructions

1. Butternut: Peel, seed, and dice the butternut. Heat 1 Tbsp olive oil over medium/high heat in a large skillet, then add butternut. Cover and cook, stirring occasionally, until butternut is fork-tender, 10 to 15 minutes. When finished, roughly mash half of the butternut, then remove it from pan and wipe clean.
2. Orzo: Meanwhile, cook orzo according to the instructions on package, about 10 minutes. Strain, cover, and set aside.
3. Saute: Heat remaining 1 Tbsp of oil over medium heat in your skillet. Add onion and garlic, cooking until soft, about 5 minutes. Add kale, cover, and cook until kale wilts and is soft, 5 minutes.
4. Assemble: Stir together butternut, sautéed kale mixture, orzo, feta, salt, and pepper.

Nutrition Information
Serving: 1serving Calories: 427kcal (21%) Carbohydrates: 74.4g (25%) Protein: 13.7g (27%) Fat: 8.8g (14%) Saturated Fat: 2.6g (16%) Cholesterol: 11mg (4%) Sodium: 260mg (11%) Potassium: 590mg (17%) Fiber: 5.6g (23%) Sugar: 7.4g (8%) Calcium: 174mg (17%) Iron: 4mg (22%)

About Sarah Bond: I’m the creator of Live Eat Learn along with recipe developer and photographer. I graduated from Penn State with a Bachelor’s Degree in Human Nutrition, then kept that wild love of food going by earning my Master’s Degree in Sensory Science. Put simply, I just love food. When I’m not making or thinking about food, I’m probably out in the foothills of Denver, skiing or hiking with my pup, Rhubarb.

For more great recipe content from Sarah Bond, check out her blog, Live, Eat Learn.

For more great recipes that are dairy-free, check out The Beet’s recipe library of more than 1,000 vegan or plant-based recipes.

The post Easy Butternut Squash Orzo Salad with Dairy-Free Feta appeared first on The Beet.