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.

We’re offering a Winter Special: Sign up today and you’ll get the course for $19.99 – 50% off the original price of $39.99.

To give you a taste of a recipe on the cooking course, we have unlocked this Roasted Carrot and White Bean Soup just for you. This dish also happens to be one of our most popular recipes on TikTok with more than 1.1 million views!

https://www.tiktok.com/@thebeetofficial/video/6852278307744910597

Why This Roasted Carrot and White Bean Soup is Healthy:

Carrots and celery are packed with vitamins and turmeric is a powerful anti-inflammatory spice and can help with reducing inflammation and aid in digestive concerns.

Why It Works for Weight Loss:

One serving of navy beans provides 19 grams of fiber, which is more than half of the recommended daily value of fiber for women (which is 25 grams according to the USDA) and exactly half of what men need (38 grams a day for men according to the USDA).

Notes: 

Leftovers: Refrigerate in an airtight container for up to 4 days, or freeze for up to 6 months.

Serving Size: One serving is approximately 2 cups.

No Immersion Blender:  Use a regular blender instead, ensuring there is a place in the lid for the steam to escape.

Carrot Tip:  If using different-sized carrots, aim for about 0.5 lb. of carrots per serving.

No Carrots: Use sweet potato instead.

Add Toppings: Greek yogurt, avocado, roasted vegetables, pumpkin seeds, sesame seeds, hemp seeds, cinnamon, or extra turmeric.

Nutrition: Calories 426; Fat 13; Carbs 67g; Fiber 23g; Sugar 18g; Protein 16g; Cholesterol 0mg; Sodium 887mg; Vitamin A 46529IU; Vitamin C 22mg; Calcium 269mg; Iron 7mg

The post The Beet’s Plant-Based Diet Recipe: Roasted Carrot and White Bean Soup 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.

How to Make a Vegan Cheese Board

1. Select a serving board

A wooden board or ceramic plate is always a good choice, whether they are rectangular, circular, or oval. If you don’t have a large board, then get creative! Use a salver or tray, a piece of wood, a baking tray, or simply a nice piece of parchment paper on your table.

2. Choose your vegan cheeses

For a good cheese board choose at least three different types of vegan cheeses. It’s good to mix textures and flavors. Choose something smooth like vegan feta, a soft homemade nut cheese, or cashew mozzarella.

Then choose something harder such as a vegan parmesan, a vegan cheddar, or sliced vegan cheese. And then something with lots of flavor and aroma like vegan camembert, aged cashew cheese, or cultured macadamia cheese.

3. Add fruit and vegetables

Go for the classics like grapes, figs, apples, pears, olives, artichokes, pickles, cherry tomatoes, or bell pepper. Or, try something more unusual like carrot sticks, fresh berries, cucumber slices, radishes, mandarine, pomegranate, or snow peas.

4. Pick something crunchy

Crackers, toasted nuts and seeds, and toasted bread or baguette slices are a must for a good cheeseboard. Play around with different sizes and shapes for a really cool finish.

5. Add something for dipping

Fruit preserves, jams, and spreads go amazing with vegan cheeses. For a surprising but very delicious spread try grainy mustard, hummus, or maple syrup as well.

6. Don’t forget about the finishing touches

Freshly ground black pepper, fresh herbs, or a sprinkle of toasted seeds will take your board to the next level. To give your board a ‘holiday touch’ add some cranberries, fresh rosemary, or even edible gold leaves.

Once you’ve gathered all your ingredients all you do is arrange them on your serving board. Keep your cheeses whole, or half, quarter, slice, dice or crumble them.
Depending on what fruits and vegetables you chose, you can also cut them into different shapes or keep them whole. Place everything next to each other, or place some of the ingredients into small bowls or jars. Serve your sauces in small dishes as well.

Then grab a fork, a cheese knife, or a food pick, and enjoy your beautiful and delicious vegan cheeseboard.

2 Vegan Cheese Board Ideas

Vegan Cheese Board Idea #1

• Vegan Camembert
• Pumpernickel chips
• Pistachio
• Vegan cheddar
• Cranberries
• Grapes
• Aged vegan cheese
• Apple slices
• Blanched almonds
• Chili – apricot preserve
• Grainy mustard
• Rainbow carrots
• Marinated green olives

Vegan Cheese Board Idea #2

• Mini bell peppers
• Smoked vegan cheese
• Grapes
• Blanched almonds
• Cucumber
• Pumpkin seed crackers
• Carrot sticks
• Apple slices
• Aged vegan cheese
• Cherry tomatoes
• Kalamata olives
• Beet hummus
• Vegan feta
• Snow peas

How to Make Nut Cheese

Making nut-based vegan cheese at home might sound intimidating at first, but it’s actually an easy and really fun process. Though it takes some time until your cheese will reach the desired taste and consistency, you don’t have a lot of active work with it.

The base of our vegan aged cheese is cashew, which gives the creamiest, smoothest finish. You can also experiment with other nuts or seeds if you are looking for a different flavor. Macadamia, walnuts, (blanched) almonds or sunflower seeds are all great options.

How to Make Vegan Cheese That Tastes Like Real Dairy

To flavor the cheese we use vinegar (or lemon juice), nutritional yeast, miso, and some salt. And then what gives the cheese its tang and aged taste is rejuvelac and probiotics.
Rejuvelac is a fermented drink made out of sprouted wheat. It’s an extremely nutritious beverage, that also helps to ferment our cheese. You can buy rejuvelac in some health stores, or you can make your own at home.

Besides, rejuvelac probiotics will also help you to age your cheese, and to get that awesome tanginess and sharpness we love in cheeses. Plus they are great for improving gut health.
Depending on how long your fermenting time is, your cheese can taste differently. Go for a short fermenting time for a mild version, or a longer one for a very sharp cheese.

Once you’ve reached the desired fermentation level, you can eat the cheese directly, as a softer almost goat cheese-like. This version is especially delicious with fresh or dried herbs and lots of garlic.

If you are looking for a harder, sliceable cheese, you can dehydrate or bake your fermented mix. At this point, you can also mix in extras like chili, garlic, herbs, turmeric, black pepper, chopped dry fruits, or whatever else you like. After dehydrating you can enjoy your cheese immediately, or age it for up to 3 weeks in the fridge.

Prep time/active work: 20 minutes

Fermentation time: 12-96 hours

Dehydrating: 3-8 hours

Vegan Aged Cashew Cheese

Makes 2 cheese rounds. Aging: up to 3 weeks

Ingredients

• 2 cups of cashews, soaked overnight
• 1/2 cup of rejuvelac
• 2 tbsp apple cider vinegar (or lemon juice)
• 2 capsules probiotics
• 1 tbsp white miso paste
• 1/3 cup nutritional yeast
• salt

Instructions

1. Add drained cashews, rejuvelac, vinegar, probiotics, miso, nutritional yeast, and a large pinch of salt into a high-speed blender, and blend until completely creamy and smooth.
2. This might take a couple of minutes, depending on how powerful your blender is. Stop to scrape down sides occasionally, if needed.
3. Place a fine mesh strainer over a bowl. Lay down two layers of cheesecloth on top. Transfer the vegan cheese mixture over the cloth, then gather corners to wrap it in a tight bundle. Tie with a string or twine.
4. Cover the bowl with a kitchen towel, and let the cheese ferment at room temperature for 12-96 hours, depending on how sharp you like it. Go for 12-24 hours of fermenting time for a mild version, or 72-96 hours for a very sharp cheese.
5. After fermentation time place the vegan cheese in the fridge for 1-2 hours, so it’s easier to handle.
6. Shape the cheese into a round using a mold or just your hands. At this point, you can also mix in extras like chili, garlic, herbs, turmeric, black pepper, chopped dry fruits, or whatever else you like.
   You can eat the cheese like this directly as a softer, spreadable cheese.
7. If you want a harder cheese, place your cheese in the dehydrator (or in the oven on the lowest heat – 50°C/120℉), and dehydrate for 3-8 hours. This should give you a nice outer rind.
8. Serve the vegan aged cheese now immediately, or age it in the fridge for up to 3 weeks. Simply place your cheese on a plate and cover it with a bowl, so it has some air around it. Check on your cheese every day and turn it upside down to make sure it doesn’t get any mold.
9. Before serving your vegan aged cheeses you can roll them into fresh or dried herbs, chili powder, smoked paprika, cracked pink or black peppercorns, chopped pistachio, or dried cranberries.

Vegan Aged Cheese Nutrition Facts

Servings 4

Calories 469 | Total Fat 33.4g | Saturated Fat 6.4g | Cholesterol 4mg | Sodium 761mg | Total Carbohydrate 33.7g | Dietary Fiber 6.4g | Total Sugars 3.7g | Protein 17.9g | Calcium 47mg | Iron 7mg | Potassium 742mg |

Vegan Cheese Recipes You Might Like:

• Spinach Grilled Cheese With Homemade Vegan Cashew Cheese
• Baked Vegan Mac and Cheese

The post How to Make an Epic Vegan Cheese Board Plus an Aged Vegan Cheese Recipe appeared first on The Beet.

Tip: If you can’t find smoked almonds, toast ¼ cup coarsely chopped walnuts, pecans, plain almonds, macadamia nuts, or pine nuts in a small skillet over medium heat until fragrant, 3 to 5 minutes. Transfer to a bowl and toss with ¼ teaspoon smoked paprika; season with salt and pepper and let cool before garnishing.

Total Time: 30 minutes

Caramelized Brussels Sprouts With Almonds and Chiles

Yields 6 to 8 servings

Ingredients

• 1/3 cup extra-virgin olive oil
• 3 to 4 tablespoons honey or agave
• 3 tablespoons apple cider vinegar
• Kosher salt (such as Diamond Crystal) and freshly ground black pepper
• 2 pounds brussels sprouts, trimmed and halved (or quartered if large)
• 1 small red Fresno chile, very thinly sliced, seeds discarded
• 1 orange
• ⅓ cup chopped smoked almonds (or other nuts; see Tip)

Instructions

1. Heat the oven to 425 degrees and set a large sheet pan in the oven.
2. In a large bowl, whisk together the olive oil with 2 tablespoons honey, 1 tablespoon vinegar, 1 teaspoon salt, and 3/4 teaspoon pepper.
3. Add the brussels sprouts to the dressing and toss to coat. (Be sure to add any precious outer leaves that fell off during slicing; they’ll crisp up in the oven and add tons of texture.)
4. Add the brussels sprouts to the hot sheet pan (you should hear a satisfying sizzle), push them around into an even layer and bake them until tender and charred in spots, about 25 minutes.
5. While the brussels sprouts roast, prepare the chile garnish: Combine the chile and remaining 2 tablespoons vinegar in a small bowl and set aside. (The vinegar’s acidity will tame the chile’s heat.)
6. Once the brussels sprouts have roasted, season to taste with salt and pepper. (You may be surprised how much seasoning they need.)
7. Transfer the brussels sprouts to a serving platter or bowl. Drizzle with 1 to 2 tablespoons of honey. Finely grate the orange zest over the brussels sprouts, then quarter the orange and squeeze one portion over the sprouts. Top with the nuts and, using a fork, distribute the chiles on top (discarding the vinegar or saving it for another use). Enjoy hot or at room temperature.

Check out the NYTimes full Thanksgiving menu with recipes.

Credits:

Roasted Brussels Sprouts With Honey, Almonds and Chile

Recipe: Alexa Weibel/The New York Times Cooking

Image: Christopher Testani for The New York Times. Food Stylist: Barrett Washburne.

The post Thanksgiving Side: Caramelized Brussels Sprouts With Almonds & Chiles 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.

For the squash, you’ll just need a few basics.

• Acorn Squash: Start off with 3 acorn squashes, which will amount to 6 servings.
• Olive Oil: We will use 2 tablespoons of olive oil to help the squash roast to golden brown perfection.
• Salt and Pepper: We’re keeping the flavorings for this part simple with ¼ tsp of both salt and pepper.

For the stuffing, we’re going for a tasty blend of veggies (carrots, onion, and celery), loads of spices, wild rice, dried cranberries, and even a granny smith apple.

• Veggies: Carrots, celery, onion, and garlic (otherwise known as a Mirepoix) create a flavorful foundation for this stuffing.
• Wild Rice: 1 cup of wild rice will add both density and flavor. Feel free to substitute white or brown rice, or go with a different grain, like bulgur or quinoa.
• Vegetable Broth: We will use 2 cups of veggie broth to cook the rice, as this is much more flavorful than simply using water.
• Vegan Feta Cheese: 1 cup of crumbled vegan feta brings a creamy tang to help cut through the flavorful veggies.
• Dried Cranberries: For an element of sweetness include ¼ cup of dried cranberries.
• Apple: Additionally, dice up ½ of a granny smith apple for a zingy crunch.
• Herbs: Rosemary and sage bring the flavor of fall. Feel free to throw in more of your favorites, like thyme!
• Salt & Pepper: Finally, finish things off by adding ½ tsp of salt and pepper, and you’re finished!

Prep time: 15 minutes

Cook time: 1 hour 15 minutes

Stuffed Acorn Squash

Serves 6

Ingredients

Squash

• 3 acorn squash
• 2 tablespoons olive oil
• ¼ tsp each salt and pepper

Stuffing

• 1 tablespoon olive oil
• 1 cup diced carrot about 2 carrots
• ½ cup diced celery about 1 rib
• ½ cup finely chopped white or yellow onion about ½ an onion
• 2 cloves garlic minced
• 1 cup wild rice
• 2 cups vegetable broth
• 1 cup crumbled vegan feta cheese
• ¼ cup dried cranberries
• ½ granny smith apple diced
• 1 Tbsp finely chopped fresh rosemary
• 1 tsp finely chopped fresh sage
• ½ tsp each salt and pepper

Instructions

1. Roast: Preheat oven to 400°F (204°C). Cut squash in half vertically (from north to south), and scoop out the seeds. Brush the insides with oil and sprinkle with salt and pepper. Set halves cut side up on a baking sheet, then bake for 45 to 60 minutes, until fork tender.
2. Veggies: Heat oil in a large pot over medium heat. Add carrot, celery, onion, and garlic. Cook until fragrant and veggies are brightly colored, about 5 minutes.
3. Rice: Add rice and broth, cover, and let simmer until rice is cooked and broth is absorbed about 15 minutes, or until tender (will depend on your rice). Stir in feta, cranberries, apple, rosemary, sage, salt, and pepper. Cover and set aside.
4. Assemble: When squash is fork-tender, scoop flesh from the inside, being careful to not puncture the skin and leaving a thin layer on the outside (hold it with some paper towels if it’s too hot to handle). Stir the scooped-out flesh in with the rice mixture, then stuff the mixture into each half of the acorn squash.
5. Bake: Return stuffed squash to the oven and bake for another 15 minutes, until slightly crispy and warmed through.

Nutrition Information
Serving: 1serving Calories: 349kcal (17%) Carbohydrates: 50.6g (17%) Protein: 11.3g (23%) Fat: 13.4g (21%) Saturated Fat: 5g (31%) Cholesterol: 22mg (7%) Sodium: 853mg (37%) Potassium: 1080mg (31%) Fiber: 6.6g (28%) Sugar: 5.5g (6%) Calcium: 226mg (23%) Iron: 3mg (17%)

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 Vegan Stuffed Acorn Squash, a Perfect Thanksgiving Main appeared first on The Beet.

The concept is simple: 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.

The three steps to make this recipe include:

• Cauliflower: A medium-sized head of cauliflower that’s free from blemishes or brown spots.
• Marinade: We’ll marinade the cauliflower with a flavorful combination of olive oil, brown sugar, smoked paprika, curry powder, cumin, salt, and pepper.
• Sauces: To brighten up the cauliflower, we’ll serve it with two killer sauces – creamy whipped feta and herby chimichurri.

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Whole Roasted Cauliflower with Vegan Whipped Feta

Serves 6

Ingredients

Cauliflower:

• 1 head cauliflower
• 2 tablespoons olive oil 30
• 2 tabelspoons water 30
• 2 tablespoons brown sugar
• 1 teaspoon each smoked paprika, curry powder, cumin, salt
• ½ teaspoon black pepper

Vegan Whipped Feta:

• 8 oz room temperature vegan feta cheese
• 3 oz room temperature vegan cream cheese 

Herb Sauce:

• ½ cup packed fresh parsley (can replace half with cilantro)
• ½ cup olive oil
• 2 cloves garlic
• 1 jalapeno pepper, seeds removed
• 1 tablespoon lemon juice
• ¼ tsp salt

Garnish

• A handful of pine nuts

Instructions

1. Prep: Preheat oven to 400°F (204°C). Trim the leaves and tough bottom stem from the cauliflower, being sure to leave the head intact. Whisk together all remaining “Cauliflower” ingredients. Flip the cauliflower upside down and pour half of the mixture into the cauliflower, tilting it around to evenly coat the inside. Brush the remaining marinade onto the outside.
2. Bake: Set a pan filled with water in the bottom of the oven, which will steam and tenderize the cauliflower. Place the cauliflower stem side down onto a baking sheet or pan. Bake for 30 to 40 minutes, or until cauliflower is easily pierced with a fork. If the cauliflower hasn’t become brown on the outside, switch the oven to broil and cook for about 5 minutes, watching closely to prevent burning.
3. Sauces: While cauliflower cooks, add feta and cream cheese to a food processor and blend until smooth and creamy. Remove from processor, wipe it clean, then blend “Herb Sauce” ingredients until smooth.
   Serve: Place cauliflower on a serving tray. Serve warm, slathered with whipped feta, drizzled with herb sauce, and sprinkled with pine nuts.

Notes

• Change up the sauces by using romesco sauce (for a smoky pepper flavor) or yum sauce (for a cheesy vegan flavor).
• Spice it up by adding a pinch of cayenne or harissa to the marinade.

Nutrition

Serving: 1serving | Calories: 377kcal | Carbohydrates: 8.3g | Protein: 7.6g | Fat: 36.5g | Saturated Fat: 12.1g | Cholesterol: 49mg | Sodium: 966mg | Potassium: 225mg | Fiber: 1.5g | Sugar: 5.7g | Calcium: 221mg | Iron: 1m

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 Thanksgiving Main: Whole Roasted Cauliflower with Vegan Whipped Feta appeared first on The Beet.

This starter is simple to make and only requires ten minutes of prep and just 20 minutes to let bake in the oven. Fill your kitchen with a warm, sweet aroma and dive into these rounds to taste a bit of holiday cheer.

To make this recipe we’ll start by prepping and baking the potatoes. From there we’ll prepare the goat cheese mixture and cranberry sauce, and then it’s time for assembly!

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Loaded Sweet Potato Rounds with Vegan Goat Cheese and Cranberries

Serves 4

Ingredients

• 2 medium sweet potatoes
• 2 Tbsp olive oil 30 mL
• ¼ tsp salt
• Pinch of pepper
• 4 oz soft vegan goat cheese 113 g
• 2 Tbsp almond milk 30 mL
• 1 cup cranberry sauce
• To serve: pepitas

Instructions

1. Prep Potatoes: Preheat oven to 350°F (176°C). Cut sweet potato crosswise into round discs, about ¼ inch thick. Brush each side with oil and arrange on a parchment-lined baking sheet in a single layer. Sprinkle with salt and pepper.
2. Bake Potatoes: Bake for 20 minutes, or until fork-tender.
3. Goat Cheese: Meanwhile, whisk together goat cheese and milk until smooth.
4. Assemble: Let potatoes cool slightly, then top each with a dollop of whipped goat cheese, a spoonful of cranberry sauce, and a sprinkle of pepitas.

Nutrition:

Serving: 1 serving Calories: 377kcal (19%) Carbohydrates: 59g (20%) Protein: 7.4g (15%) Fat: 13.4g (21%) Saturated Fat: 5.3g (33%) Cholesterol: 14mg (5%) Sodium: 285mg (12%) Potassium: 948mg (27%) Fiber: 5.3g (22%) Sugar: 27.4g (30%) Calcium: 71mg (7%) Iron: 1mg (6%)

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 Loaded Sweet Potato Rounds With Vegan Goat Cheese and Cranberries appeared first on The Beet.