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Easy Mango Quinoa Salad with Maple-Lemon Dressing

Aug 20, 2023 · Leave a Comment

Discover this quick and easy recipe that transforms simple ingredients into an exquisite and nutritious salad! With this quinoa and mango salad, you will find taste happiness in freshness, while providing your family with a healthy and plant-based meal.

No hours spent in the kitchen, just fun on the plate in a few steps. Who said eating well had to be complicated?

This delicious salad is a great option for a high-protein meal, as this one has all the essential amino acids.

Watch how it’s Done

Watch the recap with the Mango Quinoa Salad Web Story. It's done in the blink of an eye!

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Why this Recipe Rocks

This quinoa salad with black beans and mango is a favorite that I discovered thanks to Ali Vincent, former contestant of the show The Biggest Loser. She shared it enthusiastically and since then, it has been a hit, reaching homes all over America!

We all have those days when time seems to fly like a shooting star, where the "subway, work, sleep" leaves us barely a minute to think about what we will be able to prepare for dinner. Yes, I get you!

This great salad has everything to please and meets all your expectations: healthy, simple, fast, plant-based and full of flavors. Everyone at home loves it!

This dish is quite a delight: the nutty quinoa, which crunches gently under the tooth, the melting black beans and the juicy mango that adds an exotic and sweet note. It's like an explosion of flavors in your mouth, a real taste fireworks. And the maple syrup dressing is fire!

And the best part? It pairs beautifully with other plant-based dishes and is perfect for a light lunch, a quick dinner on weekdays or a summer picnic on the weekend. So, ready to get started? I'm going to pour myself another helping of this irresistible salad. I look forward to your verdict!

Ingredients

Notes

Some ingredients deserve special attention:

Black beans. I opted for dry black beans. Canned beans work great for this recipe, but make sure they are thoroughly rinsed and drained before use.
Mango. Choose a fresh, ripe mango for a natural sweetness that perfectly complements the rest of the salad.
Cilantro. Take fresh cilantro for optimal flavor. If you're not a fan, you can replace it with fresh flat parsley.

Click here to see the full list of ingredients and exact quantities.

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How to Make this Quinoa and Mango Salad Step by Step

To start, I cook the quinoa as directed on the package, making sure to rinse it thoroughly in a fine sieve before cooking. While the quinoa cooks, I cut the mango, cucumber, red onion, red bell pepper and cilantro. Then I rinse the black beans and drain them well.

Once the quinoa is cooked and cooled, I mix it with the black beans, cut vegetables and cilantro ①②. I prepare the maple-lemon vinaigrette with olive oil, lemon juice, garlic, cumin, salt, and pepper ③. Finally, I pour it on the salad and mix well ④.

Montage of four photos showing how to make this quinoa and mango salad step by step. — You can make this quinoa salad in advance. It's even better after a few hours in the fridge, allowing flavors to blend in.

Mango quinoa salad scooped by a wooden spoon.

Essential equipment

To make this recipe, you will need:

A sharp kitchen knife for cutting vegetables.
A cutting board.
A medium saucepan to cook the quinoa.
A large bowl to mix all the ingredients.
A colander to rinse black beans and quinoa.
A wooden spoon to mix the ingredients well.

The Keys to Success: My Top Tips

Quinoa Clean to Drop the Mean. Be sure to rinse the quinoa thoroughly before cooking. This simple gesture helps get rid of its natural bitterness.

Mango Check for the Perfect Speck. Do not hesitate to taste the mango before adding it to the salad. It must be ripe to bring the sweetness necessary for the balance of flavors.

Stems in Hand, Make it Grand. When chopping the cilantro, include the stems. They are full of flavor and give a nice texture to the salad.

Beans and Drains, Skip the Pains. Use canned black beans to save time. But don't forget to rinse and drain them to remove excess salt and preservatives. For dry black beans, soak them 12 hours before and cook them until they're soft but not too mushy.

A Quick Taste, Perfects the Base. Taste the salad before serving and adjust the seasoning if necessary. A little more lime juice or a pinch of salt can make all the difference.

Simple Substitutions and Add-ins

If you can't find certain ingredients or just want to add a personal touch to the salad, here are some suggestions:

Vary the fruit. Replace mango with pineapple or papaya.
Switch red veggies. Put fresh tomatoes or cherry tomatoes instead of the red bell pepper.
Interchange cereals. Quinoa can be substituted with couscous or brown rice.
Adds a creamy touch. Incorporate a creamy avocado.
Put some crunch in it. Add sunflower or pumpkin seeds.
Bring up the heat. Add a sliced or finely diced jalapeño pepper.
Substitute the beans. Opt for chickpeas instead of black beans.

The Special Diets Corner

If you have food intolerance, here are some ideas to make this dish...

Low-FODMAP vegan. Make a simple quinoa salad and omit the red onion, mango and black beans.

Digestion problems?

If you suffer from digestive disorders, I recommend that you soak quinoa or dried beans in acidic water (with 1 to 2 tablespoons of vinegar or lemon) for 8 to 12 hours. This neutralizes problematic nutrients, or anti-nutrients. Then, rinse these ingredients well with fresh water.

Answers to Your Burning Questions (FAQ)

Is quinoa salad with mango and black beans nutritious?

Absolutely! Quinoa is rich in protein and fiber, black beans are a great source of protein and fiber as well, and mango supplies a dose of vitamin C and antioxidants. This salad is a balanced meal.

Can I prepare this salad in advance?

Yes, you can. It's even better after a few hours in the fridge, allowing flavors to blend in.

What type of quinoa should I use for this salad?

You can use any type of quinoa: white, red or black. The choice depends on your personal preference. White quinoa has a lighter texture and a more subtle taste, while red and black quinoa has a crunchier texture and a slightly earthier taste.

Can I add other ingredients to this salad?

Absolutely, this salad is very versatile. You can add other vegetables like tomatoes or avocados, herbs like parsley or mint, or even tofu grilled for an extra dose of protein.

Troubleshooting

My quinoa is too sticky or mushy.

Be sure to rinse your quinoa thoroughly before cooking. Quinoa has a natural layer of saponins that can make it a little bitter or sticky if not rinsed off thoroughly. Also, pay attention to your water and quinoa ratios. Generally, it's two parts water to one part quinoa.

My quinoa is hard or undercooked.

Make sure the quinoa cooks thoroughly. If it stays hard after the suggested cooking time, you can add a little more water and extend the cooking time. Each brand of quinoa may have slightly different cooking times, so always check the cooking by tasting a grain.

My salad lacks flavor.

Do not hesitate to adjust the dressing to your taste. Add a little more salt, pepper or lemon juice if necessary. You can also add more cilantro or other fresh herbs for freshness.

My mango is not ripe enough.

If this happens, let it ripen at room temperature for a few days. To speed up the ripening process, you can place the mango in a paper bag with an apple or banana.

My salad is too dry.

If so, it's probably because it needs more dressing. Do not hesitate to add more and mix well so that all the ingredients are well coated.

How to Store It

This flavorful quinoa salad keeps well in the refrigerator in an airtight container for 3 to 5 days. It is best to keep the salad dressing separate until it's time to serve.

What to Serve this Dish with

Whether it you have a hot or cold quinoa salad, serve it as a main dish or a great side dish with:

A wrap with grilled tofu
Grilled vegetable skewers
A freshly prepared vegetable soup
Hummus and pita bread
A vegan pizza.

More Light and High-Protein Recipes

Make this Black Bean Mango Salad Now

These days when everything goes by at a crazy speed, we all know. The feeling of having to sacrifice either health or speed? With this quinoa, mango and black bean salad, no need to choose. Simple, delicious and nourishing, it adapts to your frantic pace.

Prepare it in advance for meals on the go, serve it as a side dish or savor it alone for a light, filling break.

You'll fall in love with its fresh vegetables, vibrant colors, and fresh flavor.

Bring this summer quinoa salad for a potluck, your next barbecue or whatever. It's there for you.

So, ready to emancipate yourself from guilt and discover plant-based food? I know you can do it. Together, let's make your kitchen a place of magic.

Let's go!

Quinoa and mango salad on a plate. — Healthy quinoa salad recipe by Ali Vincent.

If you try this recipe, I want to know about it! I always appreciate your feedback. Leave a star rating in the recipe card right below and/or a review in the comment section further down the page. You can also follow me on Pinterest, Facebook, or Instagram. Sign up for my email list, too!

Print Recipe

5 from 1 vote

Mango Quinoa Salad Recipe

Quinoa and black beans are the perfect satisfying foods. Add fresh ingredients and yummy salad dressing, and you’re good to go. You’ll be licking your lips at every bite.

Prep Time15

Cook Time30

Soaking Time1

Total Time1 45

Course: Main

Cuisine: Canadian

Keyword: black beans, quinoa, red bell pepper

Servings:

Calories: 261kcal

Author: Naïby

Ingredients

Quinoa salad

1 ½ cup quinoa cooked from 1 cup uncooked
1 ½ black beans cooked from 1 cup uncooked
1 cup diced mango
1 cup diced red bell pepper
½ cup diced cucumber
¼ cup diced red onions or green onions
½ cup minced cilantro
Salt to taste

Dressing

3 tablespoons olive oil
3 tablespoons lemon juice or red wine vinegar
1 tablespoon maple syrup
2 teaspoons ground cumin
½ teaspoon garlic crushed
1 pinch cayenne pepper
Pinch salt

Instructions

In a large salad bowl, combine all the ingredients of the quinoa salad, except the cilantro, and toss well. Set aside.
Make the salad dressing: in a small bowl, put all the ingredients and mix well. Pour over the quinoa salad and mix well. Add the cilantro and mix well.
Serve immediately.
Placed in an airtight container, this mango quinoa salad will keep for up to 3 to 5 days.

Notes

Rinse the uncooked quinoa well into cold water before cooking to remove saponins. This simple gesture helps get rid of its natural bitterness.
Cooking quinoa: for a perfect quinoa, put 1 cup quinoa into 2 cups water or salted water, and bring to a boil on high heat. As soon as the water reaches the surface of the quinoa, lower the intensity from low to medium heat, cover, and cook for about 15 minutes.
Do not hesitate to taste the mango before adding it to the salad. It must be ripe to bring the sweetness necessary for the balance of flavors.
When chopping the cilantro, include the stems. They are full of flavor and give a nice texture to the salad.
Use canned black beans to save time. But don't forget to rinse and drain them to remove excess salt and preservatives. For dry black beans, soak them 12 hours before and cook them until they're soft but not too mushy.
Taste the salad before serving and adjust the seasoning if necessary. A little more lime juice or a pinch of salt can make all the difference.

Variations

Feel free to add other veggies and nuts and seeds. Other variations may be:

Pineapple or Papaya Quinoa salad. Use pineapple or papaya instead.
Mango Avocado Quinoa Salad. Add 1 avocado.
Mango Quinoa Salad with tofu or tempeh. Add tofu or tempeh for an extra dose of protein
Mango Chickpea Quinoa Salad. Opt for chickpeas instead of black beans.
Low-FODMAP Mango Quinoa Salad. Make a simple quinoa salad by omitting the red onion, mango and black beans and use garlic-infused olive oil for flavor.

Nutrition

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Easy Chipotle Chili Corn Salsa

Aug 10, 2023 · Leave a Comment

Embrace the taste of summer with this vibrant Roasted Chili Corn Salsa. With only seven ingredients, this dairy-free, mayo-free appetizer is a hit at every gathering.

Enjoy it with corn chips! They scoop up this salsa perfectly.

Chipotle roasted chili corn salsa in a bowl next to a bowl of tortilla chips. — Usually, the term salsa means "fresh salad." So here, quality ingredients are the name of the game.

See How it's Done

Watch the recap with the Roasted Chilli Corn Salsa Web Story. It's done in a flash!

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Why this Easy Copycat Recipe Rocks

When you're in the middle of corn season, it's time to take advantage of it! It's plentiful and inexpensive. I could have made summer meals for my family gatherings, like a quinoa salad or this bean and mango salad.

But I was aiming for something more festive, where the star ingredient could shine.

While surfing the internet, I recently unearthed a popular recipe, a particular roasted chili corn salad. It's served by a Mexican American restaurant chain, Chipotle Mexican Grill.

The dish caught my eye and made my mouth water. It excited me enough to call me to drive to the restaurant to discover these new flavors.

But mission impossible.

The remote location nipped in the bud any desire to go 195 km away from home. Ottawa, Ontario, could forget about me. However, even if a perfect imitation was unlikely, nothing was lost.

"If I can't go to Chipotle, I thought, I'll bring Chipotle to me." So, I set about the task, and I didn't regret it.

Every bite transports you to a lively fiesta.

The corn is devilishly sweet, and the lips tingle, given the heat of the poblano and jalapeño peppers. Then the freshness of the lime juice arrives. The smoky poblano peppers also please the palate. Keeping your fork from diving into the plate is challenging.

I can imagine eating this salsa with almost any plant-based protein (tofu, tempeh, or whatever), drenched in a plant-based mayonnaise or toast. Or maybe tomorrow, in a burrito bowl.

Ingredients

Notes

Corn. The original recipe apparently called for frozen sweet white corn instead of yellow corn. In my opinion, the taste between the two doesn't really differ. So, I opted for shucking corn on the cob for freshness and liveliness. Ditch canned corn. The salad just won't be as crispy.
Poblano pepper. This Mexican ingredient can be found in Latin American markets or the international produce aisle. If nothing else, get an Anaheim peppers at the grocery store. Select whole poblano chilis in jars if you're short on time, don't have an oven or gas stove, and want something ultra-convenient.
Red onion. Prefer this kind, as it brings color to the primarily yellow and green dish.
Cilantro. It must be fresh.
Lime juice. I highly recommend freshly squeezed lemon juice. Pre-bottled juices will not impart the same fresh flavor to the salsa.

Click here to see the complete list of ingredients and exact quantities in the recipe card.

How to Make Chipotle Corn Salsa Step by Step

This homemade Chipotle corn salsa has two steps.

Step 1: Roast the poblano pepper

Fear of failure overcame me, and I dreaded roasting chilis for fear of burning them. That's because the name Naïby-who-burns-everything precedes me (thanks, little brother 😅). Yes, it may sound intimidating, but it's as easy as pie. Really!

You can have roasted poblanos in three different ways:

On an open-flame gas stove
On a charcoal grill
Under the broiler.

A. On an open-flame gas stove or charcoal grill

The fastest way to do this is directly on the stove over an open flame. When cooking on a charcoal grill, you must think about what is needed to start it. Other than that, the method is the same. Be careful, however, not to burn yourself and not to let the poblano pepper burst and smoke when the skin starts to blister.

Turn the flame on the gas stove to HIGH. Using tongs, place the poblano directly over the flame until the skin is charred and blistered ① turning it occasionally, about 2 to 3 minutes (aluminum foil is fine too). Transfer a bowl covered with a plastic wrap or into a resealable bag for 10 to 12 minutes ②. Scrub and discard the blackened skin ③. Lay the fire-roasted poblano peppers flat, cut off the stem, remove the seeds and membranes, and finely chop ④.

Four-photo montage showing how to make roasted poblano pepper step by step. — Putting the roasted poblano pepper in a plastic bag helps to detach the skin further. Use only the flesh, not the charred skin. You can do this step ahead of time.

B. Under the broiler

Place peppers on a baking sheet directly under the broiler. Place on the oven rack at the highest level. This way, the chili is as close to the broiler as possible.

Cook and blister the chili under the broiler for 3 to 7 minutes or until the skin is sufficiently charred and blistered. Gently remove the chili, turn them over and repeat the process until the entire chili is charred. The time required will vary considerably depending on your oven type.

Then, prepare it according to the previous instructions.

Step 2: Prepare the corn.

With the corn on the cob ⑤, although it is possible to keep the kernels raw, I cook them. Then I let them cool long enough to handle with my bare hands. As soon as they are ready, I shuck them by placing each ear of corn upright on a rimmed plate and loosening, "shaving," so to speak, the kernels with a knife.

Montage of four photos showing how to make roasted chili corn salsa step by step. — You can make this recipe in advance. Make several batches ahead of time and enjoy it with everything: homemade burrito bowls, tacos, nachos, or even plain with a bowl of tortilla chips.

Roasted chili corn salsa mix in a bowl — Let the delicious flavors meld for a better experience.

With frozen corn kernels, you'll need to cook them according to package directions, then spread them out on a baking sheet to cool.

Roasted Chili-Corn Salsa scooped by a tortilla Chip. — This Chipotle corn salsa recipe will be one of your favorite salsas to make.

Essential Equipment

Tongs.
Chef's knife, 8". I can't live without my dimpled Mac Japanese knife. It's my arm extension (that's how you should feel).
Citrus reamer. I have a citrus press that is a nice sturdy one with a handle. I love it. But something made of glass or wood is excellent too. Or just use the fork and scoop the seeds by putting your hand underneath.
Measuring cup and spoons.

Keys to Success: My Top Tips

De-seed to lead. Removing the seeds and ribs is the best way to reduce heat in chilies.

Glove for the chop. When preparing chilis at home, wear gloves if you're not used to chopping them! The capsaicin in the peppers and the chili oils, especially the jalapeños, can transfer to your skin or areas that are sensitive to touch and cause a burning sensation.

Fresh squeeze please. Be sure to use freshly squeezed lemon juice for the best flavor. There is no comparable substitute!

Dice nice. Cut ingredients finely! Large chunks will disrupt the balance of flavors.

Let it rest for the flavors to invest. Let your salsa rest for at least an hour before serving so the flavors can meld.

Simple Substitutions and Add-ins

Make the salad more kid-friendly. Substitute green bell peppers for the chili pepper.
Add textural contrast with roasted corn. Spread corn kernels in a single layer on a rimmed baking sheet. Roast until golden brown, stirring twice, about 30 to 40 minutes.
Pack the salsa with protein. Add 1 cup of black beans.
Turn your salsa into a creamy corn salad. Coat the salad with plant-based mayonnaise. In a high-speed blender, blend ¼ cup cashews with ½ cup water, 1 ½ teaspoon lemon juice, 2 minced garlic cloves, ½ teaspoon chili powder, ⅛ teaspoon cayenne pepper, and salt and pepper to taste until smooth. Add the cream to the corn salsa recipe below, stir to combine, and sprinkle optionally with ¾ cup of vegan cheese.
Go for parsley instead of cilantro. That's if you just don't have any or you're one of the super tasters who find that this aromatic herb tastes like soap.
Bring up the heat. Leave the seeds and membranes in the jalapeño peppers or replace them outright with serrano peppers.

Special Diets Corner

If you have any food intolerance, here are some ideas to make this chipotle chili corn salsa...

Low-FODMAP vegan. Remove the red onion or add asafoetida for flavor.

Answers to your Burning Questions (FAQ)

Is this salsa very spicy?

No, the chili corn salsa is not. Poblano chilis rank pretty low on the Scoville scale (the standard for measuring the heat of various chili peppers), so they're very mild. It can be mellowed further by omitting the diced jalapeño.

Is chili corn salsa meant to be served hot or cold?

This salsa is meant to be served cold!

Should the corn kernels be fresh or frozen?

Both work. If fresh, the kernels can be removed from the corn cob, whether raw or cooked. If frozen, let them thaw in a colander for about 30 minutes, shaking it a few times. Then cook them according to package directions and spread them out in a single layer on a baking sheet to cool. If it simplifies things, note that 300-350 g (10-12 oz) kernels are needed for a single batch.

Can I use lemon juice instead of lime?

Of course, you can! It will give a sweeter taste to the salsa. You can also make a mixture of the two.

Can poblano peppers be used without roasting?

Absolutely. Like any other pepper, poblano peppers can be eaten raw or cooked in many meals. They don't need to be roasted, although they are more delicious this way.

How to Store this Dish

This corn salsa recipe from chipotle will last in the fridge for 3-5 days, but I recommend serving it during the day for better flavor and for a brighter color of the poblano pepper.

What to Serve Chili Corn Salsa with

This sweet corn salsa makes a great side dish and is good with:

Plant-based protein (tofu, tempeh, or other)
Tortilla or corn chips
Burrito bowl (imagine a burrito that has been torn open. Its filling ingredients are placed in a bowl)
Tacos or taco salads
A plate of nachos.

Make this Dish Now

Late summer calls for corn for a festive recipe. Since it's plentiful, you might as well take advantage of it. This homemade chipotle roasted chili corn salsa has simple ingredients. Discover these not-so-spicy peppers if they're new to you.

Don't be afraid to roast them. It's no more complicated than you think.

Salsa means fresh ingredients, so make sure they are.

You'll love the tons of fresh flavor that this fresh salsa brings to your mouth. It's sweet, juicy, spicy, smoky, tangy.

Leaving any leftovers from this perfect appetizer will be unthinkable after the first bite.

Chipotle copycat corn salsa in a bowl next to a bowl of tortilla chips. — Chipotle's Corn Salsa recipe adapted from a mix of recipes published on the internet.

Print Recipe

5 from 1 vote

Copycat Chipotle Corn Salsa Recipe

The corn kernels are cooked and come from fresh corn on the cob. However, frozen kernels work perfectly. Let them thaw in a colander for about 30 minutes, shaking it several times. Then cook them according to package directions and spread them out in a single layer on a baking sheet to cool. Whether cooked or raw, this recipe can be made at any time of the year. Note that you'll need 300 g to 350 g (10 to 12 ounces) beans for a single batch.

Prep Time20

Cook Time15

Total Time35

Course: Appetizer

Cuisine: Mexican

Diet: Vegan

Keyword: cilantro, corn, jalapeno, limes, poblano pepper

Servings:

Calories: 74kcal

Author: Naïby

Equipment

Tongs.
Chef's knife, 8".
Citrus juice squeezer.
Measuring cup
Measuring spoons.

Ingredients

2 cups corn kernels fresh or frozen (Notes)
1 large poblano pepper roasted, peeled, seeded, and diced (or 2 medium)
½ cup diced red onion
¼ cup chopped fresh cilantro
1 jalapeño pepper stemmed, seeded, and finely chopped (Notes)
½ tablespoon fresh lime juice
½ teaspoon salt or to taste (Notes)
Tortilla chips to serve

US Customary - Metric

Instructions

Cook corn according to package instructions. Spread on a baking sheet to cool.
In a large bowl, add cooled corn, red onion, jalapeño peppers, poblano pepper, cilantro, and lime juice. Season to taste with salt and serve with tortilla chips, burrito bowls, and tacos.
Let the fresh salsa sit for at least an hour before serving to allow the flavors to blend.
This corn and roasted chili salsa will keep in an airtight container in the refrigerator for up to 5 days. However, serving it during the day is recommended for the poblano pepper's better flavor and brighter color.

Notes

Cooked corn: Bring a large pot of water and 1 tablespoon salt to a boil over high heat. Add two ears of corn to make 2 cups and boil for 3 to 5 minutes. Then plunge the cobs into a large bowl of ice water. When the corn is cool enough to handle, loosen the kernels with a knife—"shaving" it, so to speak—and transfer the kernels to a large bowl.
Frozen corn: Frozen kernels work just fine. Let them thaw in a colander for about 30 minutes, shaking it several times. Then cook them according to package directions and spread them out in a single layer on a baking sheet to cool. Whether cooked or raw, this recipe can be made at any time of the year. Note that you'll need 300 g to 350 g (10 to 12 ounces) beans for a single batch.
Jalapeño peppers: the best way to reduce the heat of the peppers is to remove the seeds and ribs. Caution. Wear gloves if you're not used to handling them!
Chop the ingredients finely! Large chunks will disrupt the balance of flavors.
Lime: Be sure to use fresh, freshly squeezed lemon juice for the best flavor. There is no substitute for it!
Salt: note that the saltiness changes depending on the type of salt. I use kosher salt in all my recipes, but be aware that Morton Kosher Salt is twice as salty as the previous kosher salt. Also, the lemon juice enhances the salt enough that you don't need to use a ton of it.

Variations

Roasted Chilli and Roasted Corn Salsa. Spread corn kernels in a single layer on a rimmed baking sheet. Roast until golden brown, stirring twice, about 30 to 40 minutes.
Roasted Chili Corn Salsa with vegan mayo. Drench the salad with vegan mayonnaise. In a high-speed blender, blend ¼ cup cashews with ½ cup water, 1 ½ teaspoon lemon juice, 2 minced garlic cloves, ½ teaspoon chili powder, ⅛ teaspoon cayenne pepper, and salt and pepper to taste until smooth. Add the cream to the corn salsa recipe below, stir to combine, and sprinkle optionally with ¾ cup of veggie cheese.
Black bean and roasted chili corn salsa. Add 1 cup of black beans.
Spicy roasted chili corn salsa. Leave seeds and membranes in jalapeños or substitute serrano peppers for jalapeños.
More kid-friendly. Substitute green bell pepper for the jalapeño.
Roasted chili corn salsa without cilantro. Substitute fresh parsley for cilantro.

Nutrition

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I'm on a mission to help you get nutrient-dense, easy, and mouthwatering plant-based recipe ideas so you can feel stimulated, well-equipped, and confident to eat and cook better.

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Meditation on tempeh

Jul 13, 2023 · Leave a Comment

Be warned: I'll be revealing to you my theological and spiritual reflections.

For some time now, I've been racking my brain to find a way to “pitch” tempeh to you. Yes, tempeh, my skeptical friend.

I certainly don't have to tell you that in Western countries, soybeans, fermented or not, are terribly misunderstood.

Never mind the fact that Indonesian children eat tempeh as soon as they have teeth or that slimy natto, which tastes like aged and stinking cheese, might just be the best thing in the world for breakfast in Japan.

Here, soy, quite simply, is downright insulted, shady, harmful, destructive, or at least disliked if you allow me this slight exaggeration.

Yesterday, as I was biking in the drizzle and headed to my humble home and dinner from work, a silent conviction took shape within me: tempeh must be sanctified! What we have here is damned tempeh!

Soybeans should no longer be tied to curse or desacralization; and tempeh, meanwhile, to unbelief for some and service to others; no, tempeh must be part of tranquility, zenitude, plenitude! The moment I arrived home, I had it, my sales pitch: a genesis of a spiritual reflection on tempeh.

OK, it's time I put aside writings on the practice of mindfulness and meditation when food screams for inner transformation, and words ending in -tude —or -ity, as in equanimity, serenity, unperturbability,etc.— evoke concepts about altered states of consciousness (right now, the Silva Method appeals to me).

Reading is nice, but deep practice elevates the mind and awakens the senses.

I smile as I type this. I feel bright and lucid as I get lost in my thoughts. This is how, while pedaling under a foggy sky and brain, I almost bumped into the back of a bus.

Still, I could not be more serious about this tempeh sanctification business. It is of immense value in the same way as If you know, you know fashion brands*: beige, ordinary, boring, but rich, praiseworthy, sublime.

Do you see what I'm getting at? You'll understand that I have a special appreciation for this noble legume. And if that's the case for you, I wouldn't be in the least bit surprised if our connection were in fact based on the corresponding frequencies of our brain waves.

Anyhoo, when you start daydreaming about what kind of plant-based proteins to serve with your rice, quinoa, vegetables or what have you, please try my tempeh recipe.

I guarantee that, under controlled conditions, those who try my sticky tempeh will ask for more. Especially when it's coated with a divine caramelized sauce.

Click here to discover my Sticky Tempeh Recipe.

PS. If you know, you know fashion brands: I was referring here to the Quiet Luxury brands that the Web is talking about so much these days because of the trial of Gweneth Paltrow and the show Successions.

PPS. I've updated my Gluten-Free Soba noodles Recipe (new content + new photos), another protein-rich recipe, if you're interested.

Speedy Gluten-Free Soba Noodles

Jul 12, 2023 · Leave a Comment

Put pep in your meals with its gluten-free soba noodles, quick to prepare. They are lighter in the stomach, but satiating, and full of flavor. Perfect for plant-based or special diets, they will make you feel like the queen of gluten-free vegan cuisine.
Try them out and add diversity to your table effortlessly!

Gluten-free noodles on a plate. — Soba is a better option over traditional pasta noodles. Made from buckwheat, it has a warm taste and texture that absorbs the flavor of any cooked sauce.

Watch How it's Done

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Why This Recipe Rocks

It started with a small mistake by my partner: a pack of soba noodles instead of bean noodles. Not enough to break three legs to a duck, but it tickled my curiosity. It was like a click, an invitation to explore new culinary horizons.

And what a delight when I immersed myself in Plenty More by Yotam Ottolenghi.

I know how you feel: too much stuff to do, not enough time, and this insatiable urge to feed your family healthy, nutritious, but also gourmet dishes. That's where this noodle dish comes in.

A simple and tasty solution to a daily problem.

These soba noodles contain a lot of health benefits, and this recipe is packed with protein. Did I tell you that they cook faster than traditional pasta (half the time)?
This dish is an explosion of sensations in every bite: the crunch of vegetables, the subtle aroma of soba noodles, all enhanced by a hint of soy sauce. A balanced blend, like a symphony of flavors playing in harmony. The pleasure is as much in the preparation as in the tasting. A delicious dance that starts in the kitchen and ends at the table.

These Japanese noodles can be served with a fresh salad, or be the main course of a dinner with friends. And the best part?

That moment of pure joy when you see the illuminated faces of your family, rejoicing with every bite. The flavors, the textures... It is endless happiness.

By the way, can you hear me in the distance noisily sucking up those noodles? This is proof of my glowing appreciation.

What Goes in It?

Gluten-free noodle ingredients spread on a surface. — These buckwheat soba noodles require around 10 ingredients.

Ingredients Notes

Soba noodles. Soba noodles, aka buckwheat noodles, are typically made from buckwheat flour, giving them a brown color and a distinct nutty flavor. They are usually composed of 80% buckwheat with 20% wheat flour. Search for gluten-free soba noodles in the international produce aisle of your supermarket or online. I like the organic King Soba Organic brand because their noodles contain 100% buckwheat. (They can be made from scratch with organic buckwheat flour, arrowroot starch or tapioca starch and water.)
Garlic and ginger. These two Asian food superstars add an incredible depth of flavor. The fresher, the better. But you can also use potted versions to save time.
Chili pepper. I opted for fresh green chili, but crushed chili or cayenne pepper will go too.
Edamame. These small soybeans are a good source of protein and fiber. You can find them frozen in most supermarkets.
Mirin. It is a sweet rice wine, pale yellowish to amber, syrupy, and quite sweet, with an alcoholic degree generally lower than sake. White or brown rice vinegar also work.
Lemon. I prefer yellow lemon for this recipe. I've used lime before, but I found the noodles a bit bitter. It could be different for you, so don't deprive yourself of it.

Click here to see the full list of ingredients and exact quantities in the recipe card.

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How to Make These Gluten-Free Soba Noodles in 4 Steps

Before jumping into the thick of the action, I start by bringing a large pot of water to a boil and while it's heating, I prepare most of the ingredients: I chop the green onions and crush the garlic; I peel and grate the ginger; I blanch the frozen edamame, cool it and let it dry; I chisel the cilantro; I zest and cut the lemon into wedges. Basically, I do the set-up.

Once the water is wriggling, I cook the soba noodles as directed on the package (about 5 minutes), until they are al dente, supple and stretchy. Afterwards, I drain them, rinse them well with warm water and reserve them in a bowl with a little sunflower oil that I stir in ①. I cover the bowl and set it aside.

Then I heat sunflower oil in a wok or frying pan over high heat. I add the green onions, garlic, ginger, and chilies, and stir fry for 3 minutes; the soybeans follow ②.

I check the noodles to make sure they haven't stuck together (if they do, I quickly rinse them under warm water, drain them, and put them back in the bowl). I pour the contents of the wok over it, followed by seasonings (sesame oil and seeds, tamari, mirin, coriander, and salt) ③. I stir everything and sprinkle with lemon zest ④.

Montage of four photos showing the process of cooking gluten-free soba noodles step by step. — You can make this recipe in advance.

I arrange the noodles in serving bowls and serve them with the lemon wedges in a small bowl next to it, plus the chopsticks.

Essential equipment

To prepare this recipe, you will need:

A large saucepan to cook the noodles.
A cutting board.
A sharp kitchen knife.
A drainer to drain the noodles.
A large pan, frying pan or wok to sauté the ingredients.
A wooden spoon.
A large bowl or pothole to mix noodles and cooked ingredients.
A small bowl to put the lemon wedges.
Serving bowls and chopsticks to taste the noodles.

The Keys to Success: My Top Tips

Be attentive and defensive. Soba noodles require unfailing attention, like a child unveiling his latest masterpiece. Multitasking prohibited. First, you must handle them carefully, as they tend to be brittle, and second, you must watch its cooking for the reasons below.

Make a distinguished dive. Cook the soba noodles in a saucepan worthy of their stature (size); they deserve this royal bath.

Avoids mass en masse. Don't overload your pan by cooking too many noodles at once. This could make the noodles stick together.

May the soba be serene. Be sure to rinse your soba noodles TWO TO THREE TIMES in cold water after cooking. This is the most important step of all. After pouring the noodles into a colander, transfer them to a bowl of cold water and swirl. Or simply rinse them under running water. Keep them moving in or under water for about a minute to remove excess starch that creates a gummy texture. This stops the cooking process and makes them less sticky.

It's purer when it's natural. Does not add salt to the water. The noodles will remain plain until they meet their sauce or broth.

Serve it all in speed for noodles in finesse. Quickly serve the noodles after cooking, their delicate, ephemeral flavor evaporates instantly.

Simple Substitutions and Add-Ins

Change noodles. Have brown rice noodles, glass noodles, udon noodles, or other gluten-free noodles. And if you don't have gluten intolerance, opt for 80% buckwheat noodles with 20% wheat flour.
Stir in fine herbs. You can replace green onions with chives or parsley.
Play with intensity. Red chili pepper can be replaced with chili flakes or remove it if you prefer a non-spicy version.
Boost your protein intake. You can also add tofu or tempeh.
Brings more diversity. Add grilled vegetables, such as red bell pepper.
Mineralize your noodles. You can sprinkle it with seaweed on top like wakame for more minerals.

The Special Diets Corner

If you have food intolerances, besides gluten intolerance, here are some ideas to make this dish ...

Low-FODMAP vegan. Use green-stemmed green onions only and remove garlic and use my garlic-infused olive oil.
Low-fat. You can use water to sauté garlic, ginger, and chili pepper instead of oil.

Answers To Your Burning Questions (FAQ)

What is soba (buckwheat)?

Buckwheat is a flowering plant belonging to the Polygonaceae family, just like rhubarb and sorrel. It is often classified as a cereal because of its use in cooking, but it is not part of the grass family like wheat or rice. In other words, it is not a type of wheat.
Buckwheat seeds, also called grebiche or kacha in some cultures, are used to produce flour and noodles (like Japanese soba), or can be eaten whole, roasted or boiled.
Buckwheat is especially valued for its high protein content — it has various types of essential amino acids, such as lysine and arginine — fiber and minerals, and for the fact that it does not contain gluten, making it a great option for people with celiac disease or gluten sensitivity. In addition, it is a low glycemic index food, making it a good option for people with diabetes and high blood pressure and heart disease.

Can I cook the soba noodles in advance?

Yes, you can cook them in advance, rinse them under cold running water, and then quickly warm them up in the pan before serving.

Can I use noodles other than soba noodles?

Yes, you can use other types of noodles, but the taste and texture will be different.

Troubleshooting

Are your noodles too sticky?

If your soba noodles stick together, be sure to rinse them well with cold water after cooking.

Is it too spicy?

If the dish is too spicy, add a little sugar or honey to balance the heat

How to Store it

You can store cooked soba noodles in the refrigerator for 3 to 5 days. You can enjoy cold or heated soba noodles in a pan with a little oil.

What to Serve this Gluten-Free Soba Noodles with

Traditionally, soba is served chilled with a dip or in hot broth like noodle soup. Certainly, they marry perfectly with the following accompaniments:

Miso soup. Thanks to its umami flavor, light texture, protein richness, and temperature contrast, it perfectly complements soba noodles, thus respecting the Japanese culinary tradition.
Fresh salad. This can be a simple spring salad or Wakame seaweed. The latter is often used in Japanese cuisine.
Vegetable tempura. The crispy vegetables coated in a light dough and then fried add a pleasant texture and delicious taste that goes well with soba noodles.
Japanese-style coleslaw. A mixture of napa cabbage, carrots, and sesame seeds with rice vinegar-based dressing provides a tangy flavor that balances soba noodles.
Marinated and grilled tofu. Tofu is an excellent source of protein for people of plant descent. When marinated in soy sauce, garlic, and ginger and then grilled, it adds a depth of flavor to soba noodles.

Recipe adapted from *Plenty Mor*e by Yotam Ottolenghi.

More Pasta Recipes

Make These Gluten-free Noodles Now

Here you are in your kitchen, facing your pack of gluten-free soba noodles with this little voice that tells you: "I don't have time, I'm not a chef". You know her, don't you? But remember, you are an everyday hero, always ready to offer healthy meals to your family. And these soba noodles, they are your answer: a quick, healthy, delicious dish.

Imagine the satisfied smiles of your family in front of this tasty and nourishing meal after making this vegan, gluten-free, tasty, easy to prepare dish.

So, what are you waiting for? Whether you follow a gluten-free diet or not, go for it, let your creativity speak for itself in the kitchen, and savor the difference a homemade meal can make.

Remember: happiness is in soba.

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5 from 1 vote

Gluten-Free Soba Noodles Recipe

Here is the fabulous recipe for soba noodles with green onions and edamame from Yotam Ottolenghi, a real revelation. Forget about traditional pasta or ramen. This protein-rich soba noodle dish will satisfy you with its vibrant flavors and healthy nutrients and will become a family favorite.

Prep Time25

Cook Time10

Total Time35

Course: Main

Cuisine: Asian

Diet: Vegan

Keyword: edamame, soba noodles

Servings:

Calories: 620kcal

Author: Naïby

Ingredients

1 package dried soba/buckwheat noodles (about 250 g) (Notes)
2½ tablespoon sunflower oil or olive oil
½ lb green onions white and green parts, trimmed and cut to the diagonal into 1 ¼-inch long (about 225 g/2 cups or 16-18)
1 teaspoon crushed garlic 1 clove
2- inch fresh ginger peeled and grated
2 chiles or ¼ teaspoon Cayenne pepper
1 ⅔ cup frozen shelled edamame blanched for 3 minutes, cooled and left to dry (about 250 g)
1 tablespoon sesame oil
3 tablespoons black and white sesame seeds (roasted or not)
¼ cup tamari soy sauce or shoyu sauce
2 tablespoons mirin
1 cup cilantro coarsely chopped
1 lemon zested and then cut into slices
Salt to taste

Instructions

Bring a large pot of water to a boil and cook the noodles as instructed on the package (about 5 minutes), until al dente. Drain well, rinse under lukewarm water, and set aside in a large bowl with 1 ½ teaspoon of sunflower in a warm place until later use.
Heat the remaining 2 tablespoons of sunflower oil in a large wok or frying pan over high heat. Add the green onions, garlic, ginger and chili peppers and cook, 2 to 3 minutes over high heat, stirring frequently, until the onions soften a little, without becoming too soft. Add the edamame and heat for about 30 seconds.
Quickly rinse the noodles under warm water if glued together and then, once drained, pour the contents of the wok over them, followed by sesame oil, sesame seeds, tamari, vinegar, cilantro and ⅓ teaspoon of salt. Mix well, sprinkle the lemon zest on top and serve immediately, with the slices next to it.
Placed in an airtight container, these soba noodles will keep in the refrigerator for 3 to 5 days.

Notes

Handle the soba noodles carefully as they tend to be brittle. Don't overload your pot by cooking too many noodles at once. This could make the noodles stick together.
Be sure to rinse your soba noodles TWO TO THREE TIMES in cold water after cooking. This is the most important step of all. After pouring the noodles into a colander, transfer them to a bowl of cold water and swirl. Or simply rinse them under running water. Keep them moving in or under water for about a minute to remove excess starch that creates a gummy texture. This stops the cooking process and makes them less sticky.
Do not add salt to the water. The noodles will remain plain until they meet their sauce or broth.
Quickly serve the noodles after cooking, their delicate, ephemeral flavor evaporates instantly.

Variations

Change the soba noodles with brown rice noodles, glass noodles, udon noodles, or other gluten-free noodles. And if you don't have gluten intolerance, opt for 80% buckwheat noodles with 20% wheat flour.
Replace the green onions with chives or parsley.
Red chili pepper can be replaced with chili flakes or remove it if you prefer a non-spicy version.
Add tofu or tempeh.
Put grilled vegetables, such as red bell pepper.
Sprinkle it with seaweed on top like wakame for more minerals.
Swap the mirin for 2 tablespoons lemon juice and 1 teaspoon maple syrup or white or brown rice vinegar.

Nutrition

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Truly Irresistible Sticky Tempeh in Less than 30 Minutes

Jul 12, 2023 · Leave a Comment

With a few ingredients, this sticky tempeh recipe is a masterstroke. It is fast, easy, budget-friendly, and above all, it’s absolutely delicious.

Sticky tempeh sticks on parchment paper. — This sticky ginger tempeh is a delicious addition to your plant-based diet and will be your go-to recipe that your whole family will enjoy.

Watch How it’s Done

View the recap with the Sticky Tempeh Web Story. It's done in the blink of an eye!

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Why this Recipe Rocks

Ah, tempeh, that little wonder I have a love-hate relationship with. The first time I tasted it, I practically gagged.

But I tried incorporating it into my diet because it's the protein star! It's the perfect meat substitute! And it has many benefits! (See the FAQ below for an overview.)

No matter how much I consumed it, no matter how much I seasoned it, its taste always surprised me. It was bitter, earthy, nutty with a dominant and bizarre mushroom taste. My bites were always on the verge of being spit out on my plate.

What about the rest of my family? Forget about it. No one dared to touch it.

I could only eat BBQ-flavored tempeh from the Montreal restaurant Aux Vivres. The creators have successfully combined their cooking method with their flavor processing.

As for me, after many trials, I finally produced a soy bread that is caramelized and takes on a deliciously sticky, almost crispy texture. And the taste? It is rich, intense, deep. You can practically feel the sweet-salty aroma in your kitchen, hear the crunch of tempeh in your mouth, taste this unique flavor.
This sticky tempeh goes perfectly with a nice portion of fragrant rice and a crunchy salad.

When you see your children's plates empty in no time, you will tell yourself that this dish really has something magical. So yes, the decision is made; tonight, it's tempeh sticky to the menu!

You’ll see. A bite and you will feel you are in a little corner of taste paradise.

What Goes in It?

Sticky tempeh ingredients spread on a surface. — This easy vegan dish requires only 8 simple ingredients.

Ingredients Notes

Tempeh. Take it plain so you can season it to taste. You can find it in freezers in general or any Asian grocery store. I used the brand Noble Bean, regular tempeh, or mixed with other beans.

Click here to see the full list of ingredients and exact quantities in the recipe card.

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How to Make this Sticky Tempeh Step by Step

I start by cutting the tempeh into slices and boiling it in a medium saucepan to remove any trace of bitterness ①. In the meantime, I prepare the marinade, grate the ginger and chop the garlic. After 10 minutes of cooking, I remove the tempeh from the heat, let it cool on a plate, and throw away the water. (At this point, it can also be crumbled into small pieces to absorb even more flavor.)

Then it is put back in the skillet (no need for another separate pan 🙌) and lightly browned ②. I continue by combining a lot of ginger and garlic ③ and finish cooking with a shower of seasoned tamari sauce ④.

Montage of four photos showing how to make this sticky tempeh step by step. — The marinade can be made in advance.

The sauce thickens slightly, clinging to the golden tempeh pieces.

Essential Equipment

To achieve this sticky tempeh, you will need the following accessories and tools:

A cutting board to prepare tempeh and other ingredients.
A sharp knife to cut the tempeh into equal slices.
A nonstick pan or grilling sheet to cook the tempeh.
A medium bowl to prepare the marinade.
Measuring spoons and a measuring cup to measure the ingredients of the marinade.
A whisk or fork to mix the marinade ingredients.
A spatula or tongs to turn the tempeh while cooking.
Absorbent paper to mop up excess water after cooking tempeh, if necessary.
A plate to serve tempeh.

The Keys to Success: My Top Tips

Miracle marinade. The secret of succulent tempeh lies in its marinade. If you can, let the tempeh bask in your favorite marinade for at least an hour or even overnight if you have time. This will allow the tempeh to absorb all the delicious flavors.

Patience is propitious. In the same way that marinade time affects the taste of tempeh, allowing tempeh to cool slightly after cooking allows the flavors to fully develop. So, wait a little after cooking before biting to the fullest.

Conscious cooking. Tempeh needs well-distributed heat to cook evenly. Whether you're grilling, roasting, or sautéing, flip the tempeh regularly for an even golden color and crispy texture.

Subtle sprinkling. A little extra that brings out the flavor of tempeh is to add a pinch of salt before cooking. This helps intensify the other flavors of the marinade and adds a little touch of perfection.

The variety to value. Do not hesitate to experiment with different marinades and cooking methods. Tempeh is incredibly versatile and can be adapted to many culinary styles. Give free rein to your creativity and see what you can create!

Simple Substitutions and Additions

If you don't have all the ingredients on hand, don't panic! Here are some ideas for substitutions and additions to make or customize your sticky tempeh:

Change your vegetable protein source. Substitute tempeh for tofu.
Play with sweeteners. If you don't have coconut sugar, take brown sugar or cane sugar; it will do. You can also opt for maple syrup by thickening it with cornstarch.
Cover the tempeh with other sauces. Tempeh can also be cooked in a sticky orange sauce, peanut sauce, or BBQ sauce. Ensure to add sugar to produce a sticky glaze.

The Special Diets Corner

If you have food intolerances, here are some ideas to make this dish...

Low-FODMAP vegan. Try replacing coconut sugar with xylitol or erythritol; omit the garlic and cook the tempeh with a tad of asafœtida or garlic-flavored oil.

Click here to see the full list of ingredients and exact quantities in the recipe card.

Answers to Your Burning Questions (FAQ)

What exactly is tempeh?

Tempeh is a kind of fermented "cake" made from cooked soybeans (and sometimes from other grains such as rice or spelt) that have been inoculated with a fermentation starter. It has been made and enjoyed in Indonesia for thousands of years. The fermentation process helps break down phytic acid in soybeans and allows for better digestion of starches.

What is the consistency of tempeh?

Tempeh has a firm, dense, slightly grainy texture that differs from tofu or other plant-based meat alternatives. It retains this texture even when cooked, making it pleasantly tender. When properly cooked, it should be tender enough to be easily bitten or cut but firm enough not to fall apart.

Why boil tempeh before cooking?

The steaming step can help reduce its natural bitterness and make it more absorbent for marinades or sauces. In addition, it makes it more tender and facilitates its subsequent cooking. It's not a mandatory step, but it's a trick that some cooks like to use to improve the taste and texture of tempeh.

When do we know that tempeh is cooked?

Tempeh is technically edible in its raw state, so "cooking" tempeh is more a matter of personal preference and seasoning. However, you will know that tempeh is well cooked when its outer color changes from creamy white to golden brown and it develops a crispy crust. It must also be warm throughout.

How to make tempeh sticky?

Marinate tempeh in a thick, sweet sauce before cooking. Sauces made from coconut sugar, soy, or honey are particularly effective for getting sticky tempeh. Once the tempeh is well coated in sauce, cook it over medium heat in a skillet until golden brown and the sauce has reduced to form a sticky layer around the tempeh.

Troubleshooting

Is the tempeh not sticky enough?

Increase cooking time and add a little more sugar.

Is the tempeh too dry?

Lower the heat and add a little water to the pan.

How to Store it

Sticky tempeh can be stored in an airtight container in the refrigerator for 3 to 4 days. It is also possible to freeze it for longer storage.

What to Serve Sticky Tempeh with

The sticky tempeh goes perfectly with the following accompaniments:

Cereals or pseudo-cereals: white/brown rice or coconut rice, quinoa, or else
Noodles (try my Gluten-Free Soba Noodles)
Green beans or grilled vegetables
A fresh salad
In a burger
Wrapped in a tortilla.

More Plant-Based Proteins Recipes

Make this Sticky Tempeh Now

If you're looking for a tasty and versatile protein source that packs a tasty punch, look no further than sticky tempeh.

Whether you add it to stir-fries or salads, use it as a burger patty or sandwich topping, or just as a snack on its own (yes, it's that good), this deliciously sticky substance is surely to become a staple in your kitchen.

So go ahead and try it. I promise you won't be disappointed!

After all, who can resist the irresistible combination of sweet, spicy, and savory flavors wrapped in deliciously tender packaging?

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5 from 1 vote

Sticky Tempeh Recipe

This sticky tempeh recipe is simple, fast, and tasty. It requires only a few ingredients, and the result is absolutely delicious.

Prep Time10

Cook Time20

Total Time30

Course: Main

Cuisine: Asian, Indonesian

Diet: Vegan

Keyword: ginger, tamari, tempeh

Servings:

Calories: 346kcal

Author: Naïby

Equipment

1 Cutting Board
1 Sharp knife
1 Nonstick skillet or grilling sheet
1 Medium bowl
Measuring spoons and a measuring cup
1 Whisk or fork
1 Spatula or tongs
1 Absorbent paper
1 Serving plate

Ingredients

1 (8-ounce) package tempeh cut into 1-inch/2.5 cm-thick slices (Notes)
1 tablespoon coconut oil or olive oil
2 inches fresh ginger peeled and grated
2 cloves garlic finely chopped (about 1 teaspoon) or 1 teaspoon garlic powder
Salt and ground black pepper to taste

Marinade

¼ cup tamari sauce soy sauce or coconut aminos
3 tablespoons coconut sugar or another sweetener
1 tablespoon sriracha sauce (Optional)
1 teaspoon lime juice
1 teaspoon sesame oil (Optional)

Garnish

2 green onions thinly sliced
Cilantro leaves
Green peppers thinly sliced (Optional)
White sesame seeds

Instructions

Bring water to a boil in a medium skillet over medium heat. Once simmering, add the tempeh slices and cover. Steam the tempeh for 10 minutes. Boiling tempeh helps to reduce or remove any trace of bitterness.
Meanwhile, whisk the tamari, coconut sugar, sriracha, and lime juice into a small bowl. Reserve.
Remove the tempeh from the pan with tongs and place it on a plate to cool. Empty the pan and wipe it to cook the tempeh later.
Dab the steamed tempeh with a clean cloth or paper towel to dry, if necessary. (At this point, the slices can be kept as is, halved, cubed, or crumbled.)
Return the pan to the stove on medium-high heat and pour oil into it. Add the tempeh to the pan and stir. Sauté the tempeh until the pieces are lightly browned, about 3-4 minutes.
Add the ginger and garlic and stir until fragrant enough, about 30 seconds.
Pour the tamari marinade into the pan and stir, peeling off the tempeh (or scraping the brown crumbled tempeh from the bottom) from the pan with a spatula if necessary. Continue cooking the tempeh until the sauce has slightly caramelized and browned more deeply, about 6-7 minutes. Season the tempeh with salt and pepper and stir.
Serve the sticky tempeh with a side dish of your choice, and sprinkle the top with the desired topping.
Placed in an airtight container, this sticky tempeh will keep for up to 4 days.

Notes

The tempeh was sliced to speed things up. However, if it is rather crumbled, it will be even tastier.
For maximum flavor, let the tempeh marinate for at least an hour, or even overnight, and cool slightly after cooking.
Add a little salt before cooking to bring out the flavor of the tempeh. This helps intensify the other flavors of the marinade and adds a little touch of perfection.
For an even stickier tempeh, increase the cooking time and add a little more sugar.
Distribute the heat well so that the tempeh is cooked evenly regardless of whether it is grilled, roasted, or sautéed. Turn it regularly to get an even golden color and crispy texture.

Variations

Sticky Tofu: Substitute tempeh for tofu.
Tempeh in a sticky orange sauce: add orange sauce instead of the sauce ingredients above.
Low-FODMAP Vegan Sticky Tempeh: try replacing coconut sugar with xylitol or erythritol; omit the garlic and cook the tempeh with a tad of asafœtide or garlic-flavored oil.

Nutrition

Quick and Satisfying Lentil and Chickpea Curry

Jun 1, 2023 · Leave a Comment

This lentil and chickpea curry answers your prayers: it's so quick and easy that you can whip it up blindfolded and in one breath on busy weeknights. It contains few ingredients and is doable in a one-pot; it delights the taste buds and satisfies the whole family thanks to its protein richness.

Even if you don't have all the necessary spices, you will manage to make this dish the first time. Scout's honor!

Three bowls of chickpea lentil curry. — This easy curry will be one of your family's favorites!

Watch How it's Done

Watch the recap with this Lentil and Chickpea Curry Web Story. It's done in the blink of an eye!

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Why this Recipe Rocks

This vegan chickpea recipe was inspired by one of those evenings when I had nothing to eat and was too much like a zombie to go out to the grocery store. I was desperately looking for something in my cupboard when I came across a can of chickpeas and a jar of green lentils. I thought, "How about making a curry with this?"

I know that sometimes on weeknights, you feel overwhelmed, tired, and overwhelmed at the prospect of cooking plant-based. And I understand your frustration. You want to eat healthy without spending too much time in the kitchen and, above all, without compromising taste.

This lentil and chickpea curry recipe is the perfect solution for you. It's easy to prepare, needs few ingredients, and is ready in no time.

It's also incredibly tasty thanks to its unique combination of spices and legumes, which offers an explosion of flavors in the mouth.

Imagine this: you're enjoying this hot and smoking curry, the taste of coriander, cumin, and turmeric blending harmoniously with the coconut milk creamy texture. The rich perfume that emerges from the saucepan fills your kitchen and immediately transports you to distant horizons.

This dish goes perfectly with white rice, warm naan bread, or sautéed vegetables for a balanced and delicious meal. I'm sure you won't be disappointed.

Anyway, I'm not. I'm still eating it, and I can't stop.

It was SO good! I never really combined coconut milk before with lentils and chickpeas, and so the flavour and texture was a welcome surprise. My family actually enjoyed it, too (one family member even requested leftovers over basmati rice the next day). WIN!
Kris j.

What Goes in It?

Lentil chickpea curry ingredients spread out on a surface. — This vegan curry requires simple ingredients.

Notes on ingredients

Green lentils. I prefer to cook the lentils, but if you want to eliminate a skillet, go for canned lentils. French de Puy lentils or brown lentils are interchangeable here. All kinds of lentils are.
Spices and seasonings. It's fresh garlic, red onion, and fresh ginger with South Asian spices, like cumin, coriander, Indian chili, and garam masala. (The latter is a blend of cardamom, cinnamon, nutmeg, star anise, clove, fennel, plus the previously mentioned spices).
Tomatoes. For convenience, I opted for a good-quality canned diced tomato. But yeah, use fresh and chopped tomatoes or tomato paste as desired.
Full-fat coconut milk. I recommend taking canned coconut milk or coconut cream rather than fresh coconut milk. Both are thicker and give a creamier texture and richer flavor. You can use lite coconut milk (aka low-fat coconut milk), but this will reduce the dish's fat content.
Chickpeas. I use canned chickpeas for convenience, too. Of course, you can soak dry chickpeas the day before in water with a bit of baking soda. This helps soften the skin of the legumes to better absorb some soaking water and thus tenderize the chickpeas.

Click here to see the exact quantities in the recipe card.

Simple Substitutions and Add-ins

Play with spices. Enhance the dish with curry powder and ground turmeric.
Intensify the umami factor. Put a tablespoon of tamari in it or add vegetable broth.
Make it even creamier. Substitute dried red lentils for green or brown lentils.
Vary the types of legumes. You can replace the lentils and chickpeas with other legumes, such as kidney beans or split peas.
Hide more fresh vegetables. Add cauliflower, carrots, sweet potatoes, or zucchini for extra nutrients.
Boosts protein intake. Interchange spinach with kale.
Invigorate the curry differently. Blend a tablespoon of tamarind paste in it.
Increase the heat. You can choose Cayenne pepper, crushed chili, chili powder, red pepper flakes, fresh red pepper, or red curry paste.

The Special Diets Corner

If you have food intolerances, here are some ideas for making this dish...

Low-FODMAP vegan. Replace the onion and garlic with asafoetida and legumes with green peas or green beans. Make sure that the spices do not contain gluten; otherwise, use the products adapted to this diet.

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How to Make this Lentil and Chickpea Curry in 5 Easy Steps

First, I start by cooking the dried lentils in boiling water. I could also have soaked them in cold water for a few hours or the day before to soften them and improve their digestibility, but when you're in a hurry, you don't think about that, do you?

The same goes for chickpeas. So, canned chickpeas it is; it's more practical.

Then, in a large skillet, I heat the olive oil and sauté the onion and garlic for a few minutes until golden. I then continue with the red pepper ①. After a few minutes, I add the spices, i.e., cumin, curry powder, ginger, Indian chili, and salt ②, and let it heat up for 1-2 minutes for the aromas to diffuse. I then add the diced tomatoes and coconut milk ③. The drained lentils and chickpeas follow in the saucepan ④.

Montage of four photos showing how to make easy lentil and chickpea curry step by step. — You can make this lentil curry recipe ahead of time.

I bring everything to a boil and simmer for about 20 minutes. Once the curry is cooked, I add the spinach ⑤, stirring well. I simmer the leafy green for a few more minutes until the sauce is hot and the flavors have blended well. I finish with a squeeze of lemon juice to liven up the exotic stew and voilààà!

⑤ Spinach added to the pan. — This tasty curry will be on regular rotation for your weeknight dinner as the cooking process is so easy!

The Keys to Success: My Top Tips

Season well for enhanced flavor. Mix the spices well into the hot oil before adding the lentils and chickpeas. This will release the aromas and create a richer, more complex flavor.

Make the legumes interesting for a texture that's enticing. Use a variety of lentils and chickpeas to create a different texture in the curry. French lentils and chickpeas are a good combination for this dish.

Simmer simply and slowly. To blend all the flavors, simmer the lentil and chickpea curry slowly for about 30 minutes. This will allow the flavors to fully develop and result in a thicker, richer texture.

Essential equipment

A large saucepan or an instant pot for cooking.
A cutting board to cut vegetables.
Knives to cut vegetables.
A tablespoon and a teaspoon to measure spices.
A wooden spoon to stir the curry.
Bowls for serving curry over rice or whatever.

Answers to Your Burning Questions

Can you make curry without coconut milk?

Yes, it is possible to make curry without coconut milk. One can use another choice, like vegan yogurt or just water. But this will significantly impact the dish's flavor and texture.

What is the best type of rice for curry?

The best type of rice to accompany curry depends on personal preference. Basmati rice is often used because it is light and fragrant, which pairs well with the spicy flavors of curry. Other options include brown rice, jasmine rice, or wild rice.

Can I use frozen vegetables?

Yes, it's possible. Just be sure to thaw the frozen vegetables entirely before adding them to the pan.

Troubleshooting

Is the curry too spicy?

If you find curry too spicy for your taste buds, there are several tricks to make it milder. First, add more coconut milk or vegan yogurt to sweeten the taste. You can also add a tablespoon of coconut sugar or maple syrup to balance out the flavors.

Want to thicken the curry?

If you find your curry is too watery, simmer it for a few more minutes to reduce the amount.
You can also thicken it by adding cashew nut cream or chickpea flour (aka gram flour). For the cashew cream, soak a cup of cashews in water for several hours, then blend them until smooth. For the chickpea flour, mix two tablespoons of chickpea flour with a bit of water to form a paste, then add it to the curry.

Lentils and chickpeas are still hard after cooking?

This may be due to undercooking. Check that the legumes have been sufficiently cooked before serving them.

How to Store This Dish

Lentil and chickpea curry keep very well in the refrigerator for about 3 to 4 days in an airtight container. To keep it longer, freeze it in a suitable freezer bag or container for about 2 to 3 months.

Before reheating, thaw completely in the refrigerator or microwave. Add a little water or coconut milk if the texture changes after freezing. Gently reheat it on the stove over low heat, stirring often, until hot and well blended.

What to Serve this Dish with

Lentil and chickpea curry is a versatile dish that can be served with various sides to create a complete and satisfying meal. Here are some ideas to accompany this delicious dish:

Basmati rice: Rice is a classic accompaniment to curry dishes. Basmati rice is an excellent option for its aroma and light texture.
Vegan naan bread: Naan is an Indian flatbread perfect for dipping in curry sauce.
Chapati: Chapati is an Indian flatbread similar to naan but thinner and easier to make at home.
Mango Chutney: Mango chutney is a sweet and spicy sauce that perfectly complements the curry flavors.
Raita: it is a yogurt-based sauce that can be served as an accompaniment to spicy dishes.

Three bowls of cream chickpea lentil coconut curry.

More Coconut Milk Recipes

Make this Dish Now

So now you have everything you need to make this delicious chickpea lentil curry. I fully understand that finding time to cook healthy and nutritious meals for your family can be challenging.

But this dish is the exception.

It's easy to prepare, fast and budget-friendly, and above all, delicious! I know you want the best for your family, and it delivers that and more. It's versatile and goes great with different sides, so you can customize it to your family's preferences.

This creamy lentil chickpea curry recipe is a great way to start on a plant-based diet, and I'm here to help you.

You'll gain the confidence to continue experimenting with healthy and delicious foods.

You'll be proud of yourself for doing it.

And above all, you will be delighted to see everyone enjoying every bite of this super good curry!

Print Recipe

5 from 1 vote

Lentil and Chickpea Curry Recipe

This lentil and chickpea curry recipe is a classic Indian dish packed with flavor and nutrients. It is vegan and gluten-free and can be served with rice, naan bread, or sautéed vegetables.

Prep Time10

Cook Time25

Total Time35

Course: Side

Cuisine: Indian

Diet: Vegan

Keyword: chickpeas, coconut milk, lentils, spinach, tomatoes

Servings:

Calories: 340kcal

Author: Naïby

Equipment

1 large saucepan or an instant pot for cooking.
1 cutting board to cut vegetables.
Knives to cut vegetables.
1 tablespoon and a teaspoon to measure spices.
1 wooden spoon to stir the curry.
Bowls for serving curry and rice.

Ingredients

2 tablespoons olive oil or coconut oil
1 red onion chopped
4 garlic cloves minced
1 red bell pepper chopped
1 tablespoon grated fresh ginger
1 teaspoon garam masala
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder (optional)
1 teaspoon turmeric (optional)
1 teaspoon finely cut Indian chili or ¼ teaspoon cayenne pepper or crushed chili
1 can diced tomatoes
1 400-ml can coconut milk
2 cups (200 g) pre-cooked green lentils or 1 (15-ounce/398 ml) can lentils
1 15-ounce /398 ml can chickpeas (about 250 g)
1 handful spinach or kale
1 tablespoon lemon juice or lime juice
Salt and pepper to taste

Instructions

Heat the olive oil in a large pan over medium heat. Add the onion and sauté for 5 minutes until translucent. Add the garlic and red bell pepper and sauté for 5 minutes, until tender.
Move the vegetables away from the center and add the ginger, cumin, garam masala, ground coriander, and cayenne pepper, plus optional spices and sauté for 1-2 minutes, until the spices are toasted.
Add the diced tomatoes, coconut milk, precooked green lentils, and chickpeas, and bring to a boil.
Reduce the heat, cover, and simmer for 20 to 25 minutes until the lentils are tender.
Add the spinach and cook for another 2 to 3 minutes, until wilted. Add 1 teaspoon of salt.
Remove from the heat and add the lemon juice. Salt and pepper to taste.
Serve hot, accompanied by basmati rice or naan.
Stored in an airtight container, this chickpea and lentil curry will keep for up to 3 to 4 days. To keep it longer, freeze it in a suitable freezer bag or container for about 2 to 3 months.

Notes

Dried lentils and chickpeas: soak in water for several hours before cooking. Drain the lentils and chickpeas and rinse them under cold water. This will allow the legumes to hydrate and cook more quickly and evenly and result in tender lentils and chickpeas in the curry.

Variants

Play with spices. Enhance the dish with curry (aka curry) powder and ground turmeric.
Intensifies the umami factor. Add a tablespoon of tamari.
Make it even creamier. Substitute dry red lentils for green or brown lentils.
Varies the types of legumes. You can replace the lentils and chickpeas with other legumes, such as kidney beans or split peas.
Hide more fresh vegetables. Add cauliflower, carrots, sweet potatoes, or zucchini for extra nutrients.
Boosts protein intake. Interchange the spinach with the kale.
Invigorates curry differently. Add a tablespoon of tamarind paste.
Increase the heat. Add crushed chili, hot pepper flakes, fresh red pepper, or red curry paste.
Low in FODMAPs and vegan. Replaces the onion and garlic with asafoetida and legumes with green peas. Ensure that the spices do not contain gluten; otherwise, use the products adapted to this diet.

Nutrition

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Hi there!

I'm on a mission to help you get nutrient-dense, easy, and mouthwatering plant-based recipe ideas so you can feel stimulated, well-equipped, and confident to eat and cook better.

Learn more about me →

My Sweet Addiction

Apr 29, 2023 · Leave a Comment

I fell down the rabbit hole of baking.

My curiosity was sparked by treats when, on the one hand, I had a power outage at the beginning of April — thankfully, I had time to enjoy my sweet potato gnocchi; on the other hand, I was able to save my cartons of plant-based milk.

Well, the result is that I am now stuck in the confection of "petits gâteaux" (small cakes, i.e. cookies), like the French say. What? I had to find something to accompany this sweet liquid, damn it! I certainly wasn't going to eat all this deliciousness straight from the pot with a spoon!

Anyway, if there's one thing I'm not, it's a baker. No, I don't bake. I-don't-bake. You'll never see me in front of my stand mixer making those heavenly treats. This dusty thingy my partner bought is sitting above my kitchen cupboards. Forget taking a candid photo of me with a whisk in hand and cheeks powdered with flour (although it would contrast beautifully with my chocolate skin).

OK, I admit I tapped into this universe with blueberry and chocolate muffins, chocolate mousse (silken and no-bake), and plum crumble. Hmm... Does zucchini bread or pumpkin bread count? They contain vegetables 🫥.

Anyway, since I made vegan condensed milk, I don't know, I've developed a taste for indulgence, and oatmeal cookies appeared on my baking sheet as if by magic. The rest was catastrophic.

Like a thief in the night, I saw myself sneaking into the kitchen several times to slip my hand into the glass jar. I saw myself leaving miniature and compromising evidence of tastings on my desk. I saw myself... 🫢 staying in my hideout to savor each bite in peace.

Anyway, I don't remember ever liking oats. Oatmeal and I usually don't get along. As a child, I threw oatmeal porridge in the toilet bowl when my parents weren't looking. The texture, both sticky and pointed, made me gag. Later on, muesli or granola changed my mind.

And now, without fail, oatmeal chocolate chip cookies have won me over.

vegan oatmeal chocolate chip cookies on a platter.

These cookies are effortless. They're perfect for staying in my recently adopted theme, "cooking with simplicity." If desired, you can do it in two stages. You can mix the dry ingredients first and return to the recipe later.

And if you're in a rush, you can also make the cookie dough 24 hours before. However, I advise you to leave it at room temperature and not in the fridge, especially if it's resting in a not-so-tight recipient. You may end up with cookie dough that's too hard, dull and floury balls, chocolate chips all faded in the cookie dough, and ultimately, crumbly cookies before and after baking. Trust me. I've been there.

Get the recipe →

Super Chewy Vegan Oatmeal Chocolate Chip Cookies

Apr 25, 2023 · Leave a Comment

Imagine biting into a hot and chewy cookie filled with oats, dark chocolate chips, and just the right amount of sweetness. These oatmeal chocolate chip cookies are bursting with flavor and texture.

With simple ingredients, they come together quickly, so you can enjoy them in no time.

Vegan oatmeal chocolate chip cookies on a cake board. — Vegan chewy cookies to enjoy as a snack or dessert.

Watch How it's Done

Watch the recap with my Vegan Oatmeal Chocolate Chip Cookies Web Story. It's done in the blink of an eye!

[feast_advanced_jump_to]

Why this Recipe Rocks

So what makes these Vegan Oatmeal Chocolate Chip Cookies so special? Well, for starters, they're prepared with healthy ingredients, especially rolled oats and wheat bran (the outer part of the grain, very nutritious). This means you can indulge in all the cookies' goodness without the guilt.

But don't let these wholesome ingredients fool you. These cookies are de.li.cious. The oats' chewy texture and crispy edges go perfectly with the melty pockets of chocolate chips with every bite. It's like a party in your mouth!

And let's not forget how great they are easy to make. In a few steps and with simple ingredients, you will have freshly baked treats ready to enjoy in no time. They are pleasantly savored with tea or coffee for a gourmet break. And if you're in a festive mood, you can serve them with a scoop of vanilla ice cream or turn them into ice cream sandwiches for a fun and original dessert.

This recipe is so deliciously sweet and cheerful that everyone will take a second helping (and a third...), repeatedly moaning with pleasure. Anyway, tie my hands. I think I'm starting my fourth one (my kid, too, by the way)!

What Goes in It?

Oatmeal chocolate chip cookie ingredients spread out on a surface. — These vegan cookies require simple ingredients.

Notes on the ingredients

Vegan butter. I love Myoko's Creamery Brand Vegan Cultured Butter because it's made with whole ingredients. Vegan margarine works fine.
Sugar Muscovado. If you can't get it, use regular brown sugar or light brown sugar.
Old-Fashionned Rolled Oat. Rolled oats work best for this recipe, but you can also use quick-cooking oats (aka quick oats) if that's all you have.
Wheat Bran. The original recipe called for oat bran, but I had bought and put wheat bran in my preparation by mistake🤦‍♀️, so use some if that's what you find instead 😉.
Golden cane sugar. I prefer this than white sugar.
Vegan chocolate chips. Get dairy-free chocolate chips.

Click here to get the complete list of ingredients and the exact quantities in the recipe card.

Simple Substitutions and Add-ins

Creates textural contrast. Replace chocolate chips with raisins to get the classic cookies.
Increases the crunch factor. Add a handful of chopped walnuts.

The Special Diets Corner

If you have food intolerances, here are some ideas for making this dish...

Low-FODMAPs vegan. You could replace the cane sugar with xylitol or erythritol 🤞 and use gluten-free rolled oats.
Gluten-free. Get almond flour, gluten-free flour, rolled oats or oat flour.

Get Your Free Plant-Based Eating Toolkit and More

How to Make These Vegan Oatmeal Chocolate Chip Cookies Step by Step

I start by creating my flax egg, ground flax seeds whipped in water (it replaces regular egg), which I let sit until it becomes thick and gelatinous. In the meantime, I continue by beating the butter with the two types of sugar and the vanilla and later the egg substitute ①. I move on to mixing the dry ingredients in another bowl ②, which I then add to the wet ingredients ③. I finish by incorporating the rolled oats and chocolate chips ④.

Montage of four photos showing how to make these vegan chocolate chip oatmeal cookies step by step. — You can mix the dry ingredients or make the cookie dough 24 hours in advance. However, I recommend leaving it in the air and not in the refrigerator, especially if it is not hermetically sealed. The result will be caked cookie dough, dull, mealy balls, erased chocolate chips in the cookie dough, and crumbly cookies before and after baking.

Once everything is well combined, I scoop out the dough using a tablespoon and shape the dough into shiny balls ⑤. I arrange the cookie dough balls large baking sheets, flattening them a little ⑥ ⑦. Now all I have to do is bake the cookies for 12-15 minutes or until golden brown. After that, I let the cookies cool on the baking sheet for 5 minutes ⑧.

Montage of four photos showing how to make vegan oatmeal chocolate chip cookies step by step. — Baked cookies can be frozen for later use.

I finish by transferring them to a wire rack to cool completely ⑨.

⑨ Baked cookies on a cooling rack. — These gotta be the best oatmeal chocolate chip cookies I've ever had.

The Keys to Success: My Top Advice

Quality and fresh ingredients, and you will be satisfied. All ingredients should be fresh and high-quality for optimal and satisfying taste. Avoid using expired or low-quality ingredients.

The rest time is absolute; otherwise, the texture will be ruined. Respect the resting times indicated in the recipe so the cookies have the desired texture. Do not skip the rest, or cool down stages.

Measurements that are exact has good impact. Measure the ingredients with precision to make the recipe successful. Use measuring cups and spoons.

Uniform cookies for even baking. Form cookies with the same amount of dough for even baking. Use an ice cream spoon to measure the dough and ensure it is evenly distributed on the baking sheet.

Supervised cooking for golden cookies. Watch the baking of the cookies so that they are cooked to perfection and golden. Check them regularly in the oven and remove them when they become slightly so.

Vegan chocolate chip cookies on a baking sheet. — To get chewy oatmeal chocolate chip cookies, let them cool for a few minutes. You'll get the best results, i.e. the perfect texture.

Essential equipment

A mini food processor, hand blender, or a whip to make the flax egg.
An electric mixer for beating the butter and sugar.
A large bowl and another medium sized-one for mixing wet and dry ingredients.
A wooden spoon to incorporate the rolled oats and chocolate chips.
An ice cream scoop or a measuring spoon to form cookies evenly.
Two to three non-stick baking sheets that can be covered with parchment paper for even cooking.
A cooling rack to let the biscuits harden slowly.

Answers to your Burning Questions

How do you make cookies crispy on the outside and chewy on the inside?

To obtain this texture, respect the cooking and cooling time. The cookies will continue to bake and harden as they cool, so don't take them out of the oven too soon. Do this as soon as they start to brown around the edges but still seem a bit soft in the middle.

Can we replace sugar with a natural substitute like maple syrup?

Yes, you can replace the sugar with a natural substitute like maple syrup. This will affect the texture and taste of the cookies, but it shouldn't impact the recipe's success.

Why are my Oatmeal Chocolate Chip Cookies flat?

If your cookies are flat, it may be due to insufficient flour or baking powder. Make sure you use the exact amounts listed in the recipe.

Should you use baking soda to make oatmeal cookies?

Baking soda helps cookies rise and become chewier. So it's up to you!

How do you know when oatmeal cookies are done?

Check them regularly in the oven and take them out when they are lightly browned around the edges and a little soft in the middle.

How to Store these Vegan Oatmeal Cookies

Vegan oatmeal cookies store well in an airtight container at room temperature for up to five days. To keep leftover cookies longer, refrigerate them for up to a week or freeze them in a freezer bag or freezer-safe container for up to three months. Just take them out of the freezer the day before and let them thaw at room temperature.

What to Serve these Treats with

Vegan Oatmeal Cookies are delicious on their own, but they also pair well with a cup of coffee or tea.

For a heartier snack, you can serve them with a glass of plant-based milk — like almond milk, oat milk, or even hot chocolate — or yogurt. You can also accompany them with fresh fruit or applesauce for an extra sweet touch.

Golden crisp vegan oatmeal chocolate chip cookies stacked on a surface. — Recipe adapted from *The Joy of Vegan Baking* the Colleen Patrick-Goudreau.

More Vegan Snack Recipes

Make this Dish Now

There you go; you have all the keys to making the best vegan oatmeal chocolate chip cookies! With these tips and tools, your kitchen will be the place to create sweet delights for your taste buds and those of your loved ones.

Don't forget to preheat your oven, to mix all the ingredients with love and evenly, to space them well on the plate, and to watch the cooking carefully.

And if you have any questions, you can always consult the FAQ below. So now put on your apron and bake these vegan oatmeal chocolate chip cookies like a pro!

Print Recipe

5 from 1 vote

Vegan Oatmeal Chocolate Chip Cookies Recipe

This simple vegan oatmeal chocolate chip cookie recipe requires common basic ingredients and takes little time to prepare. Oatmeal cookies are a classic treat that can be personalized by adding nuts, dried fruit or, here, vegan dark chocolate chips.

Prep Time10

Cook Time15

Resting Time5

Course: Dessert, Snack

Cuisine: American, Canadian

Diet: Vegan

Keyword: golden cane sugar, Muscovado sugar, rolled oats, wheat bran

Calories: 5883kcal

Author: Naïby

Equipment

1 mini food processor, a plunger blender, or a whip.
1 electric mixer.
2 large mixing bowls and another medium-sizes one.
1 Wooden spoon
1 ice cream scoop or a measuring spoon.
2-3 non-stick baking sheets can be covered with parchment paper.
1 cooling rack.

Ingredients

2 tablespoons ground flaxseed
6 tablespoons water
1 cup non-hydrogenated non-dairy butter softened
1 ½ cup Muscovado sugar or coconut sugar
¼ cup golden cane sugar
2 teaspoons vanilla extract
1 ¾ cups unbleached all-purpose flour
½ cup wheat or oat bran
¾ teaspoon baking soda
¾ teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
½ teaspoon ground nutmeg
3 cups rolled oats (Notes)
1 cup dark chocolate chips

US Customary - Metric

Instructions

Preheat the oven to 350°F (180°C, gas oven brand 4). Lightly oil three cookie sheets or line them with parchment paper.
Whisk the ground flaxseed and water in a mini blender, the small bowl of a food processor, or with a whisk until thick, creamy, and somewhat gelatinous. Beat the butter, the two types of sugar, the vanilla, and the flax seed mixture (the flax egg) by hand or using an electric hand mixer in a large mixing bowl until the mixture is homogeneous.
Combine flour, oat bran, baking soda, baking powder, salt, cinnamon, and nutmeg well in a separate medium bowl. Add to butter mixture and combine well until combined and smooth. Stir in rolled oats and chocolate chips until well blended.
Scoop out some dough using a tablespoon or ice cream scoop and, with lightly oiled hands, gently press the cookie dough into rounds about 1 cm (½ inch) thick and spread on the cookie sheet. Bake until cookies are golden brown, 12 to 15 minutes. Remove from the oven and let the cookies firm up for a few minutes on the cookie sheet. Transfer the cookies to a cooling rack. Sprinkle with flaky sea salt, if desired.
Stored in an airtight container, these Vegan oatmeal chocolate Chip cookies will keep for up to 5 days at room temperature, in the fridge for up to a week, or in the freezer for up to three months.

Notes

Use quick-cooking rolled oats or traditional rolled oats for this recipe. Whole oatmeal doesn't work as well.

Variants

Vegan Oatmeal Raisin Cookies. Add raisins instead of chocolate chips for the classic version.
Vegan Oatmeal Chocolate Chip Cookies with Nuts. Add a handful of chopped walnuts or slivered almonds.
Low-FODMAP Vegan Chocolate Chip Oatmeal Cookies. You could replace the cane sugar with xylitol or erythritol 🤞 and use gluten-free oats.
Vegan Gluten-Free Oatmeal Chocolate Chip Cookies. Use gluten-free oatmeal.

Nutrition

Get Your Free Plant-Based Eating Toolkit and More

Hi there!

I'm on a mission to help you get nutrient-dense, easy, and mouthwatering plant-based recipe ideas so you can feel stimulated, well-equipped, and confident to eat and cook better.

Learn more about me →

A Reward After the Storm

Apr 18, 2023 · Leave a Comment

Sometimes returning to simplicity is the most beautiful thing.

Everything is easy, effortless, stress-free. Saving money is one of the many benefits of simplicity. And God knows I love to save stuff. I strive to avoid waste at all costs. And I harass my spouse to do the same.

For example, I knock over bottles of ketchup or dishwashing liquid to avoid losing a single drop. I squeeze the toothpaste tubes up as much as possible with the back of my toothbrush until their bosoms swell. Before, I used to keep lemon peels as a disinfectant.

That's how it is. I grew up in an environment where scarcity was present.

Last week, if you followed the news or read my latest newsletter, icing rain frosted all of Montreal, causing a power outage for much of the city. For me, it lasted 72 hours. You can well imagine what happened. My anti-waste prevention system (AWPS) triggered a high state of alert. I will not lose any food! I convinced myself. Especially given the high inflation that is plaguing us right now!

According to the information I received (use a translation tool), after 6 hours without electricity, we have to seriously think about throwing some food from the fridge. News articles were primarily aimed at dairy and animal products. Conclusion: It didn't concern me. As for the freezer, the contents could stay there for up to 48 hours if it was full, full, full (which was the case for me).

So, I did what any girl would do: I put it all on my balcony, knowing that it was cool out. Listen, I'm not programmed for squandering. Despite that, some food had perished after three full days without electricity and one day of mild weather.

But wait! My cartons of non-dairy milk 😯 👏 and the three much-loved packets of vegan butter I had gotten after driving through town were spared. They are warriors like my Haitian ancestors. No natural disasters can bring them down.

In short, it allowed me to do a good cleaning of my fridge from top to bottom. So to celebrate life with simplicity and the resilience of non-dairy products, I gave myself a sweet reward: I prepared a jar of vegan condensed milk.

Lait concentré végétalien dans un pot en verre.

If you're tired of missing out on all the creamy goodness that includes condensed milk, I've found the dairy-free solution to your problems.

This magical elixir is made from coconut milk and sugar, creating a rich, velvety texture that is perfect for all your baking needs. Whether making fudgy brownies or delicious pies, vegan condensed milk has you covered.

But wait, that's not all! Not only is this dairy-free option deliciously creamy, but it also offers some serious health benefits. Coconut milk is known for its high levels of healthy fats, which can help boost brain function and improve heart health. And let's not forget the benefit of it being lactose and cholesterol free — your belly will thank you for it!

So treat yourself to all your favorite treats without guilt or digestive issues. With vegan condensed milk by your side, anything is possible (well, maybe not flying unicorns, but I'm working on it).

As for AWPS, it will always continue to constantly monitor potential threats. And if it brings me good rewards, then maybe it's not so bad after all.

Get the recipe →

How to Make Vegan Condensed Milk in 5 Min {Easy!}

Apr 16, 2023 · Leave a Comment

Are you ready for a dose of dairy-free goodness? Vegan condensed milk answers all your dessert dreams. Whether you're whipping up a batch of fudgy brownies or perfecting your pumpkin spice latte game, its creamy texture has your back.

In addition, it requires only two ingredients and with 5 minutes of prep time!

A glass jar of homemade vegan sweetened condensed coconut milk. — Making your own non-dairy condensed milk has never been easier! This vegan substitute is just as tasty as the traditional version. It's perfect for pimping all your favorite desserts and baked goods.

Watch How it's Done

Watch the recap with this Vegan Sweetened Condensed Milk Web Story. It's done in the blink of an eye!

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Why this Recipe Rocks

Who says basic recipes are less important than elaborate ones? After my Coconut Whipped Cream and Half-and-Half, it's time to switch to a condensed milk vegan substitute. Of course, you can try store-bought vegan version (such as Carnation since 2020, Let's Do Organic, or Nature's Charm in North America) at health grocery stores or online. Or, you can save some money by making it yourself.

Like the traditional recipe, it uses non-dairy milk and sugar to create a vegan twist with the same texture and taste. By the way, my recipe is healthier. First, it's low fat and low calories. Second, it does not contain refined white granulated sugar (or brown sugar, which is actually white sugar disguised and colored with molasses). I opted for organic cane sugar. I agree sugar is sugar. But who can blame a girl for trying to do better?

And it gives a good result.

This sweetener's and coconut milk's aroma creates a sweet and comforting smell. The smooth and creamy texture is pleasing to the eye and catches the eye of dessert junkies. But the true pleasure comes when you taste that creamy smoothness. The sweet and light taste goes perfectly with classic desserts without sacrificing taste.

Gone are the days of missing out on all the creamy goodness that need sweetened condensed milk.

What Goes in It?

Vegan sweetened condensed milk ingredients spread on a surface. — This vegan sweetened condensed milk requires just two main ingredients.

Notes on some ingredients

Full-fat coconut milk. Take canned coconut milk and without an emulsifier such as guar gum. It imparts a thick, creamy consistency. Forget lite coconut milk and the kind that comes in cartons. Coconut cream works too.
Golden canne sugar. Take it organic if you can.

Click here to see the exact quantities in the recipe card.

Simple Substitutions and Add-ins

Give it a floral note. Add a teaspoon of vanilla extract for an extra splash of flavor.
Play with sweeteners. Use maple syrup or coconut palm sugar for a stronger taste.
Lighten the texture. For a less creamy sweetened condensed milk (but why, oh, why?), instead of coconut milk, use any milk substitute, such as almond milk, oat milk, or soy milk—if you don't have an intolerance— or cashew cream (mix 1 cup cashews + ½ cup non-dairy milk + ½ cup sweetener in a high-speed blender ).
Double your pleasure. Add a tablespoon of unsweetened cocoa powder for sweetened condensed chocolate milk.

The Special Diets Corner

If you have food intolerances, here are some ideas for making this dish...

Low-FODMAP vegan. Replace sugar with xylitol or erythritol (not tested yet, though).

Get Your Free Plant-Based Eating Toolkit and More

How to Make this Vegan Condensed Milk Step by Step

Just heat the coconut milk and sugar in a small saucepan ① and let it simmer for 45 minutes on medium to low heat, occasionally stirring until it has the same consistency as the traditional version ②. The thick liquid should reduce by about half ③ and turn from white to caramel beige (it will be darker if using coconut sugar or maple syrup).

Once it has cooled, pour it into an airtight jar ④ or use it immediately in your favorite vegan recipes.

Montage of four photos showing how to do the sweetened condensed milk vegan step by step. — This sweetened condensed plant-based milk hardens and has a better texture after being refrigerated.

The Keys to Success: My Top Tips

For great sweetened milk, choose coconut milk wisely. Use a can of whole coconut milk instead of low-fat coconut milk for a rich, creamy texture. This will also ensure a higher healthy fat content.

Stir well for a texture that's swell. Mix the coconut milk and sugar properly. Use a whisk or an immersion blender to ensure the sugar is dissolved in the coconut milk.

If it boils quickly, turn down the heat instantly. Monitor the cooking process and cook the vegan condensed milk over low heat and stir regularly to prevent it from burning or sticking to the bottom of the pan.

For true appreciation, follow the cooking time's indication. Don't let it reduce too much, or it may become too thick and harden as it cools. This brings me to my next point.

If it's too dense, add water; the result will be immense. Condensed milk with too much water evaporated will create a hard magma-like mass. Anyway, the denser it is the more caramel-like color it has.

Use a small graduated measuring cup and place it in the saucepan to evaluate when the liquid has reduced enough.
💡 Expert tip

Essential Equipment

A medium saucepan to mix the ingredients.
And whip to homogenize the ingredients.
And airtight storage jar.

Answers to Your Burning Questions

What is sweetened condensed milk?

Traditional sweetened condensed milk is made from regular cow's milk, where more than half the water content (60 %) has been eliminated. Therefore, it's not vegan. The thick, creamy mixture is sweetened with sugar before being canned and sold. It's a common ingredient in making non-vegan puddings and pies and can also be used as a sweetener in coffee.

What is sweetened condensed milk vegan is it made of?

Vegan condensed milk is made from non-dairy milk and sweetener. In the same way as the traditional version, its water content is reduced to obtain a syrupy concoction.

What is the difference between evaporated milk and condensed milk?

They are similar but quite different ingredients. Both are created by exposing whole milk to heat to reduce it to a thicker consistency. It is technically condensed milk. The main difference is once about 45% of sugar has been added to the mixture, it becomes sweetened condensed milk.

Can we turn sweetened condensed milk vegan into caramel?

Yes, you can. Cook it with non-dairy butter and brown sugar.

How to Store this Dish

Vegan sweetened condensed milk can be stored in an airtight jar in the refrigerator for up to 10 days.

How to Use Vegan Condensed Milk

You can use it the same way as regular condensed milk in many traditional baking recipes, such as:

Cakes and pies like vegan pumpkin pie or pecan pie;
Ice creams ;
Flans;
Puddings;
Rich and indulgent vegan sauces like dulce de leche.

You can also:

Add it to the coffee;
Cook it into fudge or caramel;
Mix it into a milkshake or smoothie.

Also, enjoy it as is with fresh fruit or cookies.

Sweetened condensed milk being poured with a spoon into an airtight jar. — Recipe taken from the interwebs.

More Basic Vegan Recipes

Make this Dish Now

Are you ready to start preparing this creamy sweetened condensed milk vegan recipe?

It's a delicious, dairy-free substitute that tastes just as good as the real thing. Now, you'll never have to compromise on taste again.

Pour it over your favorite desserts, swirl it in your coffee, or even sneak a spoonful straight from the can (I won't judge!) Use it as a sweet, creamy drizzle on fruit, in baked goods, or anywhere traditional condensed milk is needed!

So go ahead. Put on your apron and get cooking!

And treat yourself to all the treats you want. After all, thanks to vegan condensed milk recipe, the possibilities are endless and guilt-free!

Print Recipe

5 from 1 vote

Vegan Condensed Milk Recipe

This magic elixir comprises coconut milk and sugar, creating a rich and velvety texture, perfect for all your baking needs. Whether you're preparing fudgy brownies or delicious pies, vegan sweetened condensed milk has what you need.

Prep Time5

Cook Time40

Resting time1

Course: Dessert

Cuisine: American, Canadian

Diet: Vegan

Keyword: cane sugar, coconut milk

Servings:

Calories: 227kcal

Author: Naïby

Equipment

1 medium saucepan
1 Whip.
1 airtight storage jar

Ingredients

1 400-ml can full-fat coconut milk (about 13.5 oz)
⅓ cup organic cane sugar

US Customary - Metric

Instructions

In a medium saucepan, add the coconut milk and cane sugar. Mix well.
Bring it to a boil over medium heat.
Reduce heat to medium-low and simmer for about 40 minutes, stirring occasionally, until mixture thickens and turns a light caramel color. Stir also helps prevent it from overflowing the pan.
Remove from heat and let cool to room temperature. It will thicken further as it cools.
Transfer to an airtight container and store in the refrigerator until use.
Placed in an airtight container, this vegan sweetened condensed milk will keep for up to 10 days in the refrigerator.

Notes

Coconut sugar can be replaced with maple syrup or coconut palm sugar for a stronger taste or quite simply, by brown sugar.
If sweetened condensed milk is too thick, add a tablespoon of coconut milk to make it thinner.

Variants

Vegan Vanilla Sweetened Condensed Milk: add a teaspoon of vanilla extract for an extra splash of flavor.
Vegan Sweetened Sweetened Condensed Milk without Coconut Milk (lighter): substitute coconut milk with any milk alternative and create condensed almond milk, condensed oat milk, condensed soy milk, or condensed cashew milk (mix 1 cup cashews with ½ cup of non-dairy milk and ½ cup of sweetener in a high-speed blender).
Vegan Sweetened Condensed Chocolate: add a tablespoon of unsweetened cocoa powder.

Nutrition

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A Triumph in the Kitchen, a Pleasure in the Mouth

Apr 9, 2023 · Leave a Comment

The sweet potato gnocchi were a hit, if I may say so. Thank God I was able to enjoy them before the icing rain that covered all of Montreal, leaving us with no electricity since Thursday! What an Easter weekend !

Anyway, I spent the weekend taking care of it, a bit like my Vegan French Onion Soup. No, no, I assure you. It doesn't take long to do, really. It's just that now that I'm trying to relaunch myself in this culinary blog, I've also split myself into a video director and an editor, you see.

(Sigh) I have loads of videos of my latest recipes waiting on my hard drive, but I get lazy when it comes to editing. (Ôôôm… Do things modestly and little by little.)

Anyway, I made the sweet potato dough on Saturday, which was much more docile than last time. I used the hard method so as not to miss the consistency again. Like Ellie in an episode of The Last of US on Netflix, I went wild on the sweet potatoes with a fork (the Ôm quickly disappeared here), I put them in the oven and waited for them to soften to mash them.

I shaped the dough into a ball, starving it severely of excess flour; I slapped it two or three times on its plump butt cheek to prevent it from acting stupid like the other time; I split it into four pieces, then rolled it into sausages, pressing it hard. Ultimately, I cut each roll into small sections, which I locked in my refrigerated dungeon.

The next day, I scolded them through the lid of their airtight container. I didn't want to see any misconduct. The pieces had softened a bit but were nothing like last time's big, catastrophic, compact, sticky lump. I started cooking by sautéing them in… OMG 😱, butter, THE vegan butter from Miyoko's Creamery, which I have been looking for for a long time! 🎇

So, like I said, I tossed the cheeky gnocchi into the buttered skillet, mixed with some crispy sage. The pieces tried to make me regret my savage roughness and repressive authority by looking exquisite. Their orange color, as in my roasted carrot recipe, became vivified, and their backs were radiantly golden.

We tasted them joyfully, and everyone was delighted that these little cushions of happiness were soft to the bite.

In Italian, the word gnocco (gnocchi in its plural form) means a small lump, such as one that could be raised by suddenly hitting your head against a hard object. Gastronomically, however, gnocchi shouldn't be hard little lumps at all. Whether it is made from potatoes, semolina flour, spinach and ricotta or, as here, sweet potatoes, their main characteristic remains unchanged: good gnocchi must be soft and light as clouds.

As they are in my recipe.

Get the recipe →

PS Compared to the bacterial culture vegan butter from the Miyoko's Creamery brand, I remembered that I had seen it once at the Jean-Talon market, and I was convinced that this gnocchi would be tastier with this kind than with Earth Balance brand non-dairy butter. So, I went to the place 45 minutes before the closing time—just after checking out the Librairie Gourmande, of course—and I got four packs at $10.95.

PPS. Another topic, I gave up my battle with Instagram and had to start over. I need to plan content posting, and there won't be anything anytime soon. In the meantime, could you subscribe to my account? Since the French one has also been eliminated, it will be bilingual. Click here now.

Fluffy Sweet Potato Gnocchi {Simple!}

Apr 6, 2023 · Leave a Comment

This sweet potato gnocchi recipe without eggs is a delicious option for traditional potato gnocchi. The nutrient-rich sweet potato provides this gnocchi a sweet note and fluffy texture.

Homemade gnocchi in a serving dish. — Gnocchi is a friendly and comforting dish, ideal for sharing a warm moment with family or friends. Preparing this recipe can also be a fun group activity, involving everyone in creating these delicious little dishes

Watch How it's Done

Watch the recipe recap with the Sweet Potato Gnocchi Web Story. It's done in the blink of an eye!

Or take the time to make it your own with the video below.

[Coming soon]

[feast_advanced_jump_to]

Why this Recipe Rocks

Ok, friend, let me tell you about a recipe that will change your culinary life: sweet potato gnocchi. This dish combines originality, flavors, and unique textures. It's not just a twist on traditional potato gnocchi. No, this orange tuber brings a subtle sweetness and shimmering color, turning this dish into a completely different taste experience.

But the qualities of this dish don't stop there.

This recipe is also good for your health, thanks to the nutrient richness of the sweet potato. It's also suitable for people with dietary restrictions or allergies, as it does not contain eggs. In fact, that's what cooks would do in Veneto, Italy. Finally, preparing these little balls of happiness is a fun and friendly activity you can share with your family or friends.

And now, let's talk about the texture. Sweet potato gnocchi is deliciously tender; each lump melts in your mouth while slightly firm to the bite. The orbs' ribbed surface retains sauce perfectly, allowing you to fully enjoy every bite. And what about their taste? The sweet potato gives them a delicate sweet note, which goes wonderfully with savory sauces like tomato, cheese, or mushrooms.

And if simplicity is your modus operandi, a butter sauce mixed with crispy sage will also take you to 7th heaven.

This recipe is now part of my culinary repertoire. These little globes were able to brighten up my taste buds and seduce me, as they are so charming.

What Goes in it?

Sweet potato gnocchi ingredients spread on a surface. — These sweet potato gnocchi only require two simple ingredients, plus three more for the sage butter.

Ingredients Notes

Sweet Potato. Choose firm and free of blemishes or bruises with smooth, shiny skin. Make sure the sweet potatoes are of similar size for even cooking. Avoid those that are too soft or have dark spots on the skin, as this may indicate deterioration or a change in quality. Smaller sweet potatoes are also better for this recipe, as they tend to be sweeter and more tender.
All-purpose flour. Take it unbleached.
Non dairy butter. I really love Myoko's Creamery, Vegan Cultured Butter.
Sage. Get fresh herbs.
Grated vegan parmesan cheese. Choose a kind with excellent taste. I love the one from the Canadian brand Nafsika's Garden.

Click here to see the exact quantities in the recipe card.

Simple Substitutions and Add-ins

Make traditional gnocchi. Choose regular potatoes that are more or less round and good for boiling. According to Marcella Hazan, Idaho/Russet potatoes might prove too mealy (but only according to a few); new potatoes will be too wet. Yukon Golds would be perfect.
Play with types of flour. If you want, use durum wheat or semolina flour, also called special flour for gnocchi.
Add fresh herbs. Combine crispy sage or fresh sage to the mix.

The Special Diets Corner

If you have food intolerances, here are some ideas for making this dish…

Low FODMAP vegan. Substitute all-purpose flour for spelled or rice flour.
Gluten-free. Use gluten-free flour instead.

Get Your Free Plant-Based Eating Toolkit and More

How to Make Sweet Potato Gnocchi Step by Step

Usually, I explain the steps briefly, but I will be detailed here to accompany you well and remove any doubt. I know making gnocchi can appear as intimidating (read my memoir behind the recipe) as trying to build IKEA furniture without instructions.

But I assure you, it’s not. Also, making them will take some trial and error before you become an expert, so don't worry, don't set the bar high, don't stress yourself out creating perfectly fluffy, silky gnocchi. Have fun making them.

Step #1: make the sweet potato gnocchi dough.

After piercing the sweet potatoes through their skin ①, I put them in the oven until tender. I peel them with my fingers while they are still hot, but not so hot they burn them (see notes below.) I puree them immediately afterward using a food mill ②. (A potato ricer or masher will also work. Whereas a food processor could make the dough too elastic, so avoid it). I add most of the flour to the mashed sweet potatoes and knead everything until I get a nice dough ③. When I feel the mixture becoming soft and smooth while remaining sticky ④, I stop adding more.

Notes: To speed things up, peel them before cooking, cut them into cubes, roast them in the oven on a baking sheet lined with parchment paper until tender, anyway.

Montage of four photos showing how to make sweet potato purée for gnocchi step by step. — You can prepare the sweet potato dough ahead of time.

Step #2: shape the gnocchi.

At this point, on a surface lightly dusted with flour, I divide the dough into quarters ①, then shape them into sausage-like rolls about 2 cm thick ②. I slice them into 1 cm long sections ③ ④, remembering repeatedly dusting my hands and the work surface with flour. Skipping this step will quickly lead to frustration, so act with due diligence.

Montage of four photos showing how to shape sweet potato gnocchi step by step. — You can make the uncooked gnocchi in advance and continue later.

Using a Gnocchi Board

To give the gnocchi a regular shape and speed things up, I used a special tool called rigagnocchi; it's a gnocchi board.

How to Make the Sweet Potato Gnocchi with a Gnocchi Board Step by Step. — A gnocchi board makes things easy!

Using a Fork

If you don't have this tool, you can also use a table fork with long, thin, and, if possible, round teeth. To do this, take a table fork with long, slim, and, if possible, round tines and hold it more or less parallel to the work surface, above it, with the convex side (the back of the fork, the domed side) downwards and the concave side (the hollow side of the fork) facing you ⑤. Take one of the cut pieces and, using the index finger of your other hand, hold it against the inside curve of the fork, just below the tips of the prongs ⑥. As you press the piece against the groves, flip it over, moving away from the ends and toward the handle of the fork ⑦. Your finger should flip the piece and not drag it. As the piece rolls away from the prongs, drop it onto the counter.

Montage of four photos showing how to make sweet potato gnocchi with a fork step by step. — If the process of making the groves is done correctly, the gnocchi will have ridges on the side formed by the teeth and a depression on the side formed by the finger. When the gnocchi are shaped this way, the middle part is thinner and more tender, while the ridges become grooves for the sauce to stick to.

Step #3: cook the gnocchi.

So I don’t ruin all my gnocchi, I test three (3) of them in a large pot of salted water brought to a boil. Four seconds after the gnocchi float to the surface, I pick them up and taste them to see if I should add or subtract two (2) minutes. ①. I place the gnocchi in the pan in batches of about two dozen ②. Since the small globes float on the surface quickly, I let them cook for more or less 4 minutes, depending on the previously determined time, until they float to the surface ③. I then collect them with a colander or a large slotted spoon and transfer them to a warm serving dish ④.

Montage of four photos showing how to cook sweet potato gnocchi step by step. — When testing, if the taste is too floury, add two (2) minutes to the cooking; if the gnocchi is almost dissolved, you must subtract two (2).

Step #4: serve the gnocchi with sauce

Now it's time to make the gnocchi shine. I spread the top of the gnocchi with a sauce: a little vegan melted butter or any sauce and a little grated vegan parmesan cheese ①. At the same time, I continue to cook the other batches of gnocchi — about two dozens — placing more in the large pan ②. I repeat the whole operation with a bit more sauce ③. When all the gnocchi is cooked, I pour all the sauce on top ④.

The Keys to Success: My Top Tips

A well-chosen sweet potato, a successful recipe. Choose a firm sweet potato with no spots or bruises. Make sure it's the same size for even cooking.

A well-cooked sweet potato, for a seductive texture. To ensure the sweet potato purée is cooked, pierce the sweet potatoes thoroughly. They should be cooked just enough to be easily mashed with a fork.

Knead just enough, for flawless gnocchi. Once the flour is added to the sweet potato mash, do not to over-knead the dough. This can make it sticky and difficult to work with. Knead just enough to obtain a homogeneous and smooth dough.

Flour without moderation, for gnocchi without frustration. To prevent the dough from sticking to the work surface and the gnocchi from deforming, generously flour the work surface before rolling and cutting the dough.

Essential Equipment

A baking sheet lined with parchment paper for roasting the sweet potatoes;
An optional peeler to peel the sweet potato so you don't have to do it by hand;
A food mill or potato ricer to mash the sweet potato.
A large bowl to mix the mashed sweet potato and the flour;
A well-floured work surface for rolling and cutting the dough into gnocchi;
A knife to cut the gnocchi;
A fork or gnocchi board to make grooves in the gnocchi;
A large pot for cooking the sweet potato with
A slotted spoon to drain the gnocchi after cooking ;
A skillet for sautéing the gnocchi, if desired;
A wooden spoon for mixing the ingredients and stirring the gnocchi in the pan.

Answers to Your Burning Questions

Should I use all-purpose flour or special flour for gnocchi?

You can use all-purpose flour or special flour for gnocchi. However, the special flour for gnocchi (durum wheat flour or semolina flour) will give your gnocchi a firmer and more consistent texture.

How do you know when the sweet potato is cooked enough?

To avoid overly moist mash, the sweet potato should be cooked until tender but not overcooked. Check the cooking by pricking the sweet potato with a fork.
If it can easily be mashed, it's ready.

How to prevent the dough from sticking too much during kneading?

Put the amount of flour recommended in the recipe to prevent the dough from sticking too much during kneading. Flour your work surface and your hands to prevent the dough from sticking.

How to prevent gnocchi from falling apart during cooking?

To prevent the gnocchi from falling apart during cooking, use a large quantity of salted boiling water and avoid handling them too roughly.

Can I use another variety of sweet potatoes?

Yes, you can use another variety of sweet potatoes. However, this can affect the texture and color of your gnocchi.

How do you prevent gnocchi from becoming too hard or rubbery while cooking?

Be sure not to overcook the sweet potato to prevent the gnocchi from becoming too tough or rubbery during cooking. Also, use the amount of flour recommended in the recipe and carefully handle the dough.

How to Store this Dish

Sweet potato gnocchi can be stored in the fridge in an airtight container for about 3 days. To reheat them, it is recommended to sauté them in a pan with a little vegan butter or olive oil until warm and golden.

Gnocchi can also be frozen. To do this, spread them on a baking sheet and place them in the freezer until firm. Then, transfer them to a freezer bag and store them in the freezer for up to 3 months. To reheat them, cook them straight from frozen in plenty of salted boiling water for about 3-4 minutes or until they reach the surface.

What to Serve this Dish with

We can serve the gnocchi with a sauce of your choice, such as tomato sauce, cheese sauce, or cream-based sauce.

Sweet potato gnocchi is deliciously served on its own or with a simple sauce made with butter and sage. It can also be accompanied by more elaborate sauces such as a homemade tomato sauce, a (fresh) cream sauce, and vegan cheese and mushrooms.

Add grilled vegetables, such as zucchini, peppers, and mushrooms, for extra flavor. Try serving them with a crisp green salad for a balanced and delicious meal.

Sauces that go particularly well with sweet potato gnocchi are pesto sauce, butter, sage sauce, tomato sauce with onions and butter, tomato and basil sauce, and creamy mushroom sauce.

Homemade sweet potato gnocchi in a dish. — Recipe inspired by *Essentials of Classic Italian Cooking* by Marcella Hazan.

More Sweet Potato Recipes

Make this Dish Now

Now that you have a delicious and healthy sweet potato gnocchi recipe, you can enjoy this comforting and colorful dish any time of the year.

Whether you serve this gnocchi as a main course or as a side dish, they will surely please any diner with their mild taste and fluffy texture.

So don't hesitate to try this simple and delicious sweet potato gnocchi recipe for a successful meal full of flavors!

Print Recipe

5 from 1 vote

Sweet Potato Gnocchi

Would the great Italian cook Marcella Hazan approve of this version? I wonder. Still, as tradition dictates, this sweet potato gnocchi is far from chewy or tough. Sweet potatoes belong to the same mealy texture category as regular potatoes. Feel free to use those for the traditional recipe. Several cooking methods are possible, as long as the sweet potatoes are not waterlogged, as if they were boiled in water or steamed. Roasting them in the oven allows them to require less flour, making them lighter. Create grooves using your favorite technique. And finally, have fun!

Prep Time45

Cook Time15

Course: Main

Cuisine: Canadian, Italian

Diet: Vegan

Keyword: sweet potatoes

Servings:

Calories: 562kcal

Author: Naïby

Equipment

1 Baking sheet lined with parchment paper
1 Peeler (optional)
1 Food mill or potato ricer
1 Large bowl
1 Work surface
1 Knife
1 Fork or gnocchi board
1 Large pot
1 Slotted spoon
1 Skillet
1 Wooden spoon

Ingredients

1 ½ lb (685 g) sweet potato
1 ½ cup (180 g) unbleached all-purpose flour
Salt
Black pepper, to taste

Sage butter

½ cup (4 oz/113 g) non-dairy butter
2 tablespoons fresh sage leaves about 2 large sage sprigs
½ cup grated vegan parmesan cheese

US Customary - Metric

Instructions

Poke several deep holes in the sweet potatoes with a fork. Place on a parchment-lined baking sheet and bake until tender, about 30 to 40 minutes. When ready, peel them with your fingers or a peeler while hot. While hot, puree them using a food mill or potato ricer in a bowl or on a work surface.
Add most of the flour to the pureed sweet potatoes and knead until smooth. Some sweet potatoes absorb less flour than others, so it's best not to add it all unless you know exactly how much they absorb. Stop adding flour when the dough becomes soft and smooth but still sticky.
Sprinkle the surface lightly with flour. Divide the dough into four parts and shape them into sausage-like rolls about 1 inch/2 cm thick. Slice the dough into ½ inch/1 cm long pieces. When working with the gnocchi, repeatedly dust your hands and your work surface with flour.
Shape the gnocchi so that they cook evenly and hold the sauce well.
Using a fork: Choose a fork with long, thin, and, if possible, round tines. Standing over the work surface, hold the fork more or less parallel to the work surface with the convex side (the back, domed side) down and the concave side (the hollow of the fork) up. With the index finger of your other hand, hold one of the cut pieces against the inner curve of the fork, just below the ends of the prongs. Pressing the piece against the prongs, turn it away from the ends and toward the fork handle. The finger should turn the piece over and not slide it. Drop it on the counter as the piece rolls away from the prongs.
Using the gnocchi board: Hold the gnocchi board with your usual working hand. Hold one of the cut pieces against the grooves with the index finger of the other hand. Pressing the piece against these, turn it over, then drop it on the counter.
If done correctly, it will have ridges on the side formed by the tines and a depression on the side formed by your finger. When the gnocchi is shaped this way, the middle section is thinner and becomes more tender, while the ridges become grooves for the sauce to adhere to.
If possible, choose a large pan, 6 quarts (5.68 liters) and 12 inches (10.5 cm) in diameter. The larger, the better; it will hold more gnocchi at once. Put about 4 quarts (3.78 liters) of water, bring to a boil and add salt generously.
Test the gnocchi. Before placing the first batch of gnocchi, put only two (2) or three (3) in the water. When the dumplings float to the surface 4 minutes later, retrieve them and taste them. If they taste too floury, add two (2) minutes to the cooking time; if they are almost dissolved, remove two (2).
Place the first whole batch of gnocchi, about two dozen. In a few minutes they will float to the surface. Let them cook for about 4 minutes, depending on the time determined earlier, then remove them with a slotted spoon or a large spoon and transfer them to a warm serving dish.
Prepare the sage butter. Melt butter in a large skillet. Add sage and cook until crisp. Pour the gnocchi on top, distributing it evenly and sprinkle lightly with grated Parmesan cheese.
Stored in an airtight container, this Sweet Potato Gnocchi will keep for 3 days and in the freezer for 3 months.

Notes

Pierce the sweet potatoes thoroughly to ensure the sweet potato meat is cooked. They should be cooked just enough to be easily mashed with a fork.
Once the flour is added to the sweet potato purée, do not to over-knead the dough. This can make it sticky and difficult to work with. Knead just enough to obtain a homogeneous and smooth dough.
To prevent the dough from sticking to the work surface and the gnocchi from deforming, generously flour the work surface before rolling and cutting the dough.

Variants

Potato Gnocchi: choose regular potatoes that are more or less round and good for boiling. According to Marcella Hazan, russet potatoes (aka Idaho) might prove too mealy (but only according to a few); the new potatoes will be too wet. The Yukon Golds would be perfect. When cooking, wait until pieces float to the surface 10 seconds later, retrieve and taste. If they taste too floury, add two (2) or three (3) seconds to the cooking time; if they are almost dissolved, remove two (2).
Low-FODMAP or Gluten-Free Sweet Potato Gnocchi: replace all-purpose flour with spelt flour, rice flour, or gluten-free flour.

Nutrition

Get Your Free Plant-Based Eating Toolkit and More

Hi there!

I'm on a mission to help you get nutrient-dense, easy, and mouthwatering plant-based recipe ideas so you can feel stimulated, well-equipped, and confident to eat and cook better.

Learn more about me →

Small Steps Will Go a Long Way

Mar 30, 2023 · Leave a Comment

No matter how hard I try, I tend to start my projects with a bang, high-spirited, joyful, and excited, but I struggle to finish them. I am comparable to a well-inflated balloon, which goes awkwardly pfff-fff because it has not been tied. Over time, my initial enthusiasm fades.

For example, I’ve been sharing recipes online since my son learned to stand on his own two legs. Maybe 11 years old today? I start strong and pfff. I’m coming back strong, and again pfff. I go again strong and… do you see the trend?

But maybe, it will be different this time. Last week, we witnessed something magical: last week, the date was 03-23-2023. _3, _3, _3. I wanted to write to you then, but I missed the opportunity. Pfff… Today, it’s 03-30-2023, and here is my second chance!

In numerology, it is said that good things happen in a loop of 3 elements: the birth-life-death cycle, the mind-body-soul connection, the 3 acts of a typical story… Wherever the number 3 appears in our life, it is usually an omen of curiosity, optimism, communication, and creativity.

Let’s see, let’s see.

Curiosity: I developed desires to read stuff outside of what I was used to and to learn new software despite my flaccid brain like a jellyfish washed up on the beach;
Optimism: I screwed a dish of stuffed peppers with tasteless, overcooked rice in too raw peppers after 45 minutes of cooking. My sweet potato gnocchi was… well, too rubbery. But I thought it was wonderful. I learned good lessons from it. Oh! I just got my Instagram account suspended, but life is good.
Communication: I am writing to you a week after my Vegan French Onion Soup recipe! 👏
Creativity: I abound with new ideas and let myself be inspired by my environment. Take last week. We witnessed all kinds of weather: last Friday, we had mild weather (I saw a guy, unaware of what to expect, walking around in a T-shirt in the street); and the next day, we had a heavy snowfall (mmh! hmm! I told you he was wrong). So it occurred to me that it wouldn’t be too crazy to create a recipe that included root vegetables in early spring (my excuse for introducing this dish late).

After all, Nantes carrots and parsnips are still on the shelves, preparing for their seasonal way out here in Quebec. So giving them their last moment of glory before the end of the month is only fitting.

These earthy veggies end up in a humble, far from epic dish. But since my high ambitions tend to lead me into decision-making meanders and then idleness, I hope the path of modesty — unpretentious culinary projects — will be my salvation.

In any case, it is a small dish that leaves a strong impression in the mouth

Honey-roasted carrots and parsnips on a baking sheet.

Ok, listen, this recipe is not strictly vegan.

It contains honey. In my defense, I have never eliminated it from my diet because I have always believed that it is full of benefits (anti-many-bad-things properties). Of course, I know about the naughty, naughty beekeepers. But I am also aware of conscientious ones who feed their bees well and only take excess honey. Anyway, I don’t want to get into this debate. I don’t want to fall into activism.

If you do your best to eat healthier and consume better products, I respect you.

In any case, many other I-dunno-what-type-of syrups are less nutritious and comparable. When MeliBio, this honey without bees with fermented ingredients, will come to town, we’ll bring up this subject again.

One thing is for sure: I should not be waiting before the fateful pfff and before the cycle of (re)starting-slowing down-disappearing haunts me.

For now, this side dish is the beginning of my momentum… continued momemtum.

Get the recipe →

Ultra Delicious Honey-Roasted Carrots and Parsnips

Mar 30, 2023 · 2 Comments

These Honey-Roasted Carrots and Parsnips are super delicious! With a few ingredients and steps, you get an easy-to-prepare side dish that's sure to please.

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Why this Recipe Rocks

Honey-roasted carrots and parsnips are a classic in fall and winter cooking. Heck! We won't complain about them in early spring, either. Thanks to their crisp texture outside and to their tenderness inside, these root vegetables are both tasty and healthy. Moreover, adding honey gives these vegetables a sweet and slightly caramelized touch, making them even more delicious.

What Goes in It?

Honey-Roasted Carrots and Parsnips Ingredients. — These Honey-Roasted Carrots and Parsnips only require three simple ingredients to make a tasty side dish.

Ingredient Notes

Carrots. Choose firm, fresh carrots for this recipe. You can also use multicolored carrots to add color to the presentation.
Parsnip.
Honey. Choose responsably.
Spices and seasonings.

Click here to see the exact quantities in the recipe card.

Simple Substitutions and Add-ins

Play with root vegetables. Carrots and parsnips can be replaced by other kinds, such as turnips, rutabagas, or sweet potatoes.
Bring more softness. For an extra sweet touch, add raisins or dried cranberries.
Make it spicy. Add a pinch of cayenne pepper or chili flakes to the seasoning.
Veganize it. Replace the honey with maple syrup or agave syrup for a vegan version.

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How to Make Honey Roasted Carrots and Parsnips Step by Step

This recipe starts with coriander and cumin seeds roasted in a small skillet to bring out their nutty flavor ①. They are mixed with honey, olive oil, thyme, salt, and pepper in a bowl ②. After washing and peeling the carrots and parsnips, they are cut into long flat fingers ③, added to the wet, viscous mixture, and stirred until well coated ④.

Root vegetables can be coated ahead of time and stored in the fridge.

Afterward, spread the vegetables on a baking sheet and bake them for 30 to 45 minutes, turning them halfway through cooking. You can garnish with fresh coriander leaves if you like.

The Keys to Success: My Top Advice

Well-cut vegetables, not too thin or too thick. For carrots and parsnips to cook evenly, cut them into similar-sized pieces. The pieces should be wide enough to stay intact during cooking but not so thick that they cook quickly and evenly. Chunks about ½-1 inch (1-2 cm) in diameter are a good size.

Oil in sufficient quantity, to make them golden. For the vegetables to be golden and crispy, use enough oil. It also helps prevent the vegetables from sticking to the baking sheet. By using enough oil, the vegetables will brown evenly and not be too dry.

Honey for the sweet taste, but without overdoing it. Honey adds a delicious sweetness to carrots and parsnips. However, do not add too much; honey burns quickly and can make vegetables taste bitter. Use the right amount of honey to give the vegetables a lightly sweet and caramelized taste.

A cooking temperature not too high, to grill them without burning. Too high a cooking temperature can burn the vegetables before they are cooked. A moderate cooking temperature allows vegetables to cook slowly and evenly, making them crispy and golden while remaining tender. A temperature of 395° C to 425°F (200°C to 220°C) for 30 to 45 minutes is recommended.

Patience, a little leniency, for tender vegetables in enjoyment. The vegetables should be cooked slowly so they are tender and flavorful. Be patient and let them cook long enough to be cooked through and golden brown. You can check their doneness by poking them with a fork: if they are tender, they are. Avoid removing them from the oven too soon; otherwise, they may be raw and unappetizing.

Essential equipment

A small skillet to toast the spices;
A large bowl to mix the vegetables with oil and honey or optionally, a kitchen brush to brush the liquid over them;
A sharp knife for cutting vegetables;
A cutting board to prepare them;
A baking sheet and parchemin paper to roast them;
And finally, a wooden spoon to stir the vegetables occasionally during cooking.

Answers to Your Burning Questions

How do you make vegetables crispy on the outside and tender on the inside?

To do this, cut the vegetables well into pieces of similar size, do not overload the cooking plate, brush the vegetables with enough oil and honey, and stir them occasionally during cooking.

How long should vegetables be cooked in the oven?

They should be cooked for about 30 to 45 minutes between 395° C and 425°F (200°C and 220°C), stirring them from time to time so that they are golden brown and tender.

Can we replace the honey with another sweet ingredient?

Yes, you can use maple syrup, agave syrup, or even brown sugar if you don't have honey.

Can I use other vegetables for this recipe?

Of course, you can use potatoes, sweet potatoes, or even squash instead of carrots and parsnips.

Can I prepare the vegetables in advance?

Yes, you can cut the vegetables and store them in a freezer bag in the fridge for a few hours before roasting them.

How to Store this Dish

The best way to store honey-toasted carrots and parsnips is by putting them in the fridge in an airtight container. They will keep for up to 3 days. They can also be frozen for later use. Place the roasted carrots and parsnips in a freezer bag and remove as much air as possible before sealing it.

They will keep in the freezer for 3 to 4 months. When you're ready to reheat it, just thaw it entirely before reheating it in the oven at 355°F (180°C) for 10 to 15 minutes.

What to Serve this Dish with

These Honey-Roasted Carrots and Parsnips are delicious on their own or as an accompaniment to other dishes. Here are some side dish ideas:

Layer them over tahini yogurt or hummus for a protein meal. ❣️
Serve them with a green salad and toasted nuts for a light and healthy meal.
Add them to a plate of grilled vegetables for a colorful and flavorful vegetarian meal.

More Carrot Recipe Ideas

If you like this recipe, here are other delicious recipes with carrots and parsnips:

Grated Carrot and Parsnip Salad with Honey Orange Vinaigrette
Roasted carrot and parsnip velouté
Carrot and parsnip purée with roasted garlic
Carrot and parsnip tart with olive oil batter

Make this Dish Now

You now have all the keys to succeed with this delicious honey-roasted carrots and parsnips recipe. So what are you waiting for? Get your honey, carrots and parsnips, and prepare this ultra-delicious dish right now!

Print Recipe

5 from 2 votes

Honey-Roasted Carrots and Parsnips

These Honey-Roasted Carrots and Parsnips are a delicious way to add flavor and texture to your favorite root vegetables. With a sweet touch of honey and a pinch of thyme, this recipe will allow you to prepare a healthy and tasty side dish in less than 45 minutes.

Prep Time10

Cook Time30

Course: Side

Cuisine: Middle-Eastern

Diet: Vegan

Keyword: carrots, honey, parsnips

Servings:

Calories: 330kcal

Author: Naïby

Equipment

Measuring spoons.
Sharp knife
Cutting Board
Baking dish
Parchment paper.
Large bowl
Kitchen brush (optional)
Wooden spoon

Ingredients

3 tablespoons honey
2 tablespoons olive oil
2 teaspoons coriander seeds
1 ½ teaspoon cumin seeds
3 sprigs fresh thyme or 1 teaspoon (1 g) chopped fresh thyme
6 carrots peeled and cut into ½-in/1-cm thick sticks (400 g/88 lb)
6 parsnips peeled and cut into ½-in/1-cm thick sticks (400 g/66 lb)
1 teaspoon Salt
Black pepper

Instructions

Preheat the oven to 425°F/220°C.
Lightly toast the coriander and cumin seeds in a small skillet, stirring occasionally to bring out the nutty flavor.
Combine the toasted spices, honey, olive oil, fresh thyme with salt, and ground black pepper in a large bowl.
Add the carrots and parsnips to the mixture.
Spread the vegetables on a baking sheet lined with parchment paper.
Roast the vegetables in the oven for 30 to 45 minutes or until tender and golden.
Remove the vegetables from the oven and serve hot.

Notes

Cut the carrots and parsnips into similar-sized pieces (about 1-2cm in diameter) so they cook evenly.
Use enough oil for the vegetables to be golden and crispy.
Do not add too much honey; it burns easily and can make vegetables taste bitter.
Cook at a moderate cooking temperature (200°C to 220°C) to allow the vegetables to cook slowly and evenly, making them crispy and golden on the outside, while remaining tender on the inside. Too high a cooking temperature can burn the vegetables before they are cooked through.
Let the vegetables cook long enough to be cooked through and golden brown. We can test for doneness by pricking them with a fork.

Variants

Add diced red onions for extra flavor.
Replace the honey with maple syrup for a different touch of sweetness.
Add toasted sesame seeds for extra crunch.

Nutrition

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Onions So Divine Create a Soup that Shines

Mar 21, 2023 · Leave a Comment

Hum, hum,

Is there anyone still in the room? It's me, Naiby. You know, the girl who shares plant-based recipes that are supposed to be tasty? Phew. You are here. I feel like I've been gone for ages. Well, it's been ages. I haven't communicated with you all winter. Oh, dear. How time flies!

Many things have happened. From Autumn to Winter, I bolted relentlessly, like the beaver that spends most of its time felling hundreds of trees to build dykes and channels during the cold seasons. When I look back, my last recipes were Philippine Tofu Sig, Cauliflower with bang bang sauce, and pumpkin bread. What work ate up my time so much?

Teaching French to newcomers to Quebec and integrate them into the culture every day and every evening of the workweek. Well, there you go, you will know I am a francization teacher. It's been exactly four years now. I'm finally comfortable telling you.

Yes, I've decided, all things considered, that I don't want to become a septuagenarian, sleeping outside on pieces of cardboard and all toothless because I'm too broke to stop my periodontitis. Thus, my retirement income will officially come from this profession which, admittedly, really fulfills me all the same.

In short, after five months of frenetic work and a zombielike state, I realize that several major events have passed under my nose:

The untimely rise to power of Rishi Sunak as Prime Minister of the United Kingdom (I know, I live in the depths of a cave);
The multiversal movies with terribly long titles, like Everything Everywhere All At Once that I heard having won the Oscars lately (but then again, I loved seeing Gwyneth Paltrow in Sliding Doors, a film released in 1998 and following the same idea);
The dismal Wednesday series from with THE dance that spread on TikTok;
The home delivery of four Huusk knives, FOUR, allegedly "made from traditional Japanese stainless steel which was used to make the Japanese samurai katanas." (They're Chinese-made, and the company is based in Lithuania.) Mr. Pleasant (aka my spouse) inadvertently over-purchased them.

And now, spring is upon us and unveils the best gifts of its mild weather: potholes that have swarmed without scruples on the roads of Montreal! Oh, Montreal. What would you be without these symbolic holes?

Lately, I've started concocting culinary creations again, but with procrastination, that said. What more can I tell you? I'm like the beaver, after all; I move slowly. It took me the express request of my little one to cook an onion soup. This was followed by active experimentation in the kitchen and the renewed wearing of the food blogger hat.

So today, staying in the slow-motion theme, I present a soup that requires slow cooking.

Ok, I know, soups are usually a winter thing, but think again. The Quebec winter has not said its last word. Don't be surprised if I write to you at the end of April to tell you that we've been hit by snow, not once, but five times since this writing, friend. We become amnesic in five seconds when the weather warms up, and we get carried away with showing our pale legs anytime soon.

I digress.

So this soup, as I was saying, is actually an onion soup, but vegan.

The origin story of onion soup is quite hazy, but it is known to have originated in France centuries ago. At the time, farm workers and soldiers regularly consumed onion soup because the ingredients were inexpensive and easy to find. The soup was often prepared with onions, stale bread, broth, and aromatic herbs.

It was considered a nutritious and comforting dish for workers who spent long days outside or soldiers who needed a hot and hearty meal.

Today, onion soup is considered a French specialty and is enjoyed around the world.

And with good reason. Even veganized, this riff is absolutely divine. I've prepared it a few times: sometimes as a main course adding cooked lentils at the end of the cooking process, and other times as a side dish. Finally, the type of plant-based cheese makes all the difference. It must be melting to multiply the comforting side.

This soup is perfect for closing intense work periods when laziness haunts you and the winter season.

Get the recipe →

The Best Vegan French Onion Soup

Mar 19, 2023 · Leave a Comment

Combining this vegan French onion soup with melty cheese and crispy croutons creates a rich and satisfying culinary experience for all palates.

This popular and symbolic dish of anti-waste is perfect for those moments when you crave something calm, warm, and comforting to warm you up in cold weather. Plus, it's devoid of any annoying cooking methods. It's simplicity at its finest.

A ramekin bowl of vegan onion soup topped with bread and cheese next to one without toppings. — This soup is perfect for those intense work periods or when laziness haunts you on a winter night.

Watch how it's done

Check out the recap with this Vegan French Onion Soup Web Story. It's done in a snap!

Or take your time and make it your own with the video below.

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Why this Recipe Works

Lazy evenings call for lazy recipes that don't require stress or intense effort. French onion soup has only one requirement: you have to give time to time, as the Italians say. Carlo Petrini, founder of the Slow Food movement, would be proud of me. So, you have to patiently wait until the onions are caramelized.

And since they are cooked on low heat, you only need to stir them occasionally. It's the kind of thing that's good to do while playing a game of Scrabble or lounging on the couch while the aromas fill your kitchen. This anti-labor will pay off.

Listen, this vegan French onion soup recipe is simply divine. It's filled with golden caramelized onions, punctuated with fresh thyme, and simmered in a rich and savory vegetable broth.

The secret is the touch of red wine that adds a subtle yet complex depth of flavor. But that's not all: the cheesy, crispy croutons topping adds a crunchy, melty texture to every bite.

This recipe will be favored at the end of a long workday or when you're neck-deep in some project and need an intoxicating warmth to unwind.

What Goes in It?

Ingredients for vegan French onion soup spread on a surface. — This dish requires 7 simple ingredients.

Notes on some ingredients

Onions. Ordinary yellow or red onions are preferable, as they have a sweet and mild flavor that works well with this recipe. White onions can also be used, but they have a milder and less pronounced flavor than yellow or red onions.
Vegetable broth. I really like Luda's beefless broth. It tastes like traditional beef broth!
Red wine. Light and fruity red wines, such as Pinot Noir, Gamay, or Zinfandel, are preferred for this recipe, as the soup will be served as a main dish. Also, since this soup is cheesy and crispy, a more full-bodied and tannic red wine, such as Cabernet Sauvignon or Syrah, might better complement the rich and robust flavors of the cheesy soup.
Stale bread (1 day-old). I like to use sourdough bread for the croutons, and baguette or country bread are other great choices.
Vegan cheese. I haven't found any type that tastes like Gruyere cheese yet, but any vegan cheese will do. I love Nafsika's Garden vegan mozzarella cheese.

Click here to see the exact quantities in the recipe card.

Simple Substitutions and Add-ins

Make it a virgin. Replace the red wine with sherry or balsamic vinegar.
Inject a dose of protein. Add lentils to make it a main dish (that's what I did, I know, a parody!)
Make it heartier. Add sliced mushrooms or diced carrots for more texture and color.
Play with wine pairings. Dry, light white wines like Sauvignon Blanc or Pinot Grigio can also pair well with vegan onion soup, especially if served as an appetizer.
Have fun with a vegan cheese blend. Opt for nutritional yeast and grated cashew-based cheese for a more complex flavor.
Enhance the taste. Add a little Dijon mustard, soy or tamari sauce, or vegan Worcestershire sauce for a more savory flavor.

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How to Make Vegan Onion Soup Step by Step

This recipe starts with a generous amount of sliced onions, sautéed slowly until lightly caramelized ① ② ③ ④.

Montage of four photos showing the process of caramelizing onions after 15 min each time. — You can caramelize the onions in advance and place in the fridge overnight.

After the onions are nicely browned, I pour in red wine and let it reduce a bit ⑤. Then, I move on to adding the other flavorful ingredients ⑥. Afterward, I move on to the croutons. To do this, I cut the stale bread into cubes, mix them with oil, salt, and pepper, and spread them out on a baking sheet ⑦. I grill them until they are deep golden brown and crispy ⑧.

Montage of four photos showing how to make vegan onion soup step by step. — A homemade broth would be even better, but a good quality store-bought broth will give you a satisfactory result.

When ready to serve, I finish by pouring the hot soup into oven-safe bowls and adding a handful of croutons and grated vegan cheese on top of each serving ⑨. I place the bowls under the grill until the cheese is melted and golden.

Soup in an oven-safe bowl topped with croutons and grated cheese, before and after. — Bake long enough for the melting cheese to bubble.

The Keys to Success: My Top Advice

Caramelize slowly for a flavor that’s heavenly. Caramelizing the onions slowly is the secret to a rich and complex flavor for an excellent vegan onion soup. Cook the onions over medium-low heat for about 45 minutes until they are well browned, stirring regularly.

To make onion soup divine, choose broth with flavors that shine. The key to an excellent onion soup is to have a broth with rich, deep, and well-developed flavors. To stay in the theme of effortless cooking, use a quality canned or cubed broth. You lose some of the flavors roasted vegetables can bring, but it will be satisfying enough. If you can, try to find an excellent vegan beef-flavored broth. Otherwise, opt for a vegetable broth, but always of quality!

Red wine in soup is a subtle win, but avoid too fruity for a sweet sin. Red wine adds a subtle but complex flavor to the soup. Ensure it is not too fruity to avoid making the soup too sweet.

Adjust seasoning as you stir to keep the soup a savory blur. Use enough salt and pepper to give the soup a balanced flavor. Taste the soup regularly during cooking to adjust the seasoning if necessary.

Burnt croutons you'll dread, watch closely till they're golden and spread. Do not cook the croutons too long: watch them closely to avoid burning them. When golden and crispy and the vegan cheese is melted, remove them from the oven and serve immediately with the hot soup. By the way, the advice is the same if you place a gratinated bread slice on top of the soup instead.

Essential equipment

A paring knife.
A wooden cutting board.
A large pot or Dutch oven.
A wooden spoon or silicone spatula.
Ramekins or oven-safe bowls to gratin the bread and cheese.
A baking sheet to toast the bread.
A ladle to serve the soup.

Answers to Your Burning Questions

Can I replace the vegetable broth with water?

Of course, but the soup will be less flavorful. If using water, add spices and herbs to enhance the flavor.

How can I prevent the gratinated bread from being too wet?

Make sure the bread is well-dried before gratinating, and spread it in a single layer on a baking sheet. If you have fresh bread, lightly toast it before putting it in the oven.

Can I use a different vegan cheese than grated cheese?

Yes, you can use any vegan cheese that melts well, such as sliced or block vegan cheese. Make sure to grate or cut it into small pieces, so it melts evenly.

How can I thicken my vegan onion soup?

To thicken the onion soup, sprinkle caramelized onions with flour (1 tablespoon) and stir for a few minutes over the heat.

What onions are best for onion soup?

No specific variety of onions is better for vegan onion soup. However, in general, yellow or red onions are often used for this recipe. Yellow onions taste sweet and mild, while red onions have a slightly stronger and spicier flavor. Sweet onions like Vidalia onions can also be used for a milder flavor. The choice really depends on personal preferences and the availability of onion varieties in your region.

How to Store this Dish

This vegan French onion soup will keep for up to 7 days in the refrigerator in an airtight container. To reheat the soup, gently heat it in a pot over medium-low heat.

You can freeze the soup for up to 6 months in an airtight container. To thaw the soup, place it in the refrigerator overnight, then gently reheat it in a saucepan over medium-low heat. The gratin bread may lose some texture when frozen, so it's best to add it when serving the soup.

What to Serve this Dish with

Vegan onion soup is a hearty and comforting dish that can be served as a main course or an appetizer. It's delicious when accompanied by many different dishes, such as:

A crunchy green salad or a seasonal vegetable salad;
A pasta or rice dish for a more substantial meal;
Grilled or roasted vegetables, such as asparagus, zucchini, or carrots;
A grilled hot sandwich with vegan cheese and grilled vegetables;
Vegan meatballs or falafel for a touch of plant-based protein;
Homemade vegetable chips, such as sweet potato chips or beet chips, for a healthier and crunchier dish.

A bowl of vegan onion soup with bread and cheese on top. — Adapted from *Duchess at Home: Sweet & Savoury Recipes from My Home to Yours* by Giselle Courteau.

More Vegan Soup Recipes

Make this Dish Now

Onion soup is one of those simple and comforting dishes that has the power to warm both the soul and the body. This vegan version of the classic onion soup is an ode to simplicity and flavor.

With its melting onions, rich vegetable broth, and crispy toppings of croutons and vegan cheese, this soup is perfect for cold and gray days when you need a little comfort.

So put on your apron and get ready to cook a deliciously comforting dish.

Print Recipe

5 from 1 vote

Vegan Onion Soup

Onion soup is a classic dish in French cuisine, often served as an appetizer in restaurants. Still, my vegan version is just as tasty as the original. And it's a very, very simple dish that relies on just a few ingredients: onions, butter, and broth. For many, flour has no place in it unless you want it thicker (nor does cream or milk, for that matter). As some would say, that would be a travesty of this classic soup. The last time I made it, I added cooked lentils to make it more filling and to avoid hearing growling stomachs for hours on end. I know, travesty, travesty.

Prep Time10

Cook Time1 15

Course: Appetizer, Main

Cuisine: French

Diet: Vegan

Keyword: onion, red wine

Servings:

Calories: 248kcal

Author: Naïby

Equipment

Paring knife.
Cutting Board
Large pot or Dutch oven.
Wooden spoon or silicone spatula.
Oven-safe ramekins or bowls.
Baking sheet.
Ladle.

Ingredients

SOUP

6 medium onions sliced (about 5 cups/600 g)
2 cloves garlic minced
2 tablespoons vegan butter or extra virgin olive oil
8 cups water
¼ cup beef-flavored vegetable broth powder
½ cup red wine (Notes)
2 sprigs fresh thyme (about 1 tablespoon chopped fresh thyme)
2 bay leaves (optional)
2 teaspoons kosher salt
1 teaspoon black pepper

TOPPING

4 slices 1 day-old stale bread (baguette or sourdough) cut into cubes or slices (Notes)
3 tablespoons olive oil
Salt and black pepper to taste
2 cups grated vegan cheese

Instructions

Place the onions, garlic, and olive oil in a large shallow pot. Over medium-high heat, cook the onions until they are deep golden brown and caramelized, about 45 minutes. Stir every 5 to 10 minutes to scrape the bottom of the pot each time.
Pour the red wine into the pot and scrape the bottom of the pot. Continue cooking until the wine is slightly reduced. Add the vegetable broth, thyme, salt, and pepper. Bring to a boil, reduce heat, and simmer for 30 minutes to 1 hour (depending on your patience level). Adjust the seasoning with salt and pepper, if necessary.
To make the croutons, preheat the oven to 180°C (350°F). Toss the bread cubes with olive oil, salt, and pepper, and spread them on a baking sheet. Bake for 10 to 15 minutes, until golden and crispy.
When ready to serve, preheat the oven to broil. Ladle the hot soup into oven-safe bowls. Add a handful of croutons and grated vegan cheese to each portion. Place the bowls under the grill until the cheese is melted and golden. Serve hot.
Stored in an airtight container, this vegan onion soup will keep for up to 7 days in the fridge and up to 6 months in the freezer.

Notes

Onions. Regular yellow or red onions are preferred, as they have a sweet, mellow flavor that works well in this recipe. White onions can also be used, but they have a milder, less pronounced flavor than yellow or red onions.
Vegetable broth. Luda's beef-flavored broth is a favorite of mine. It comes close to the real thing!
Red wine. Light, fruity red wines like Pinot Noir, Gamay, or Zinfandel are favorites for this recipe, as it is served as a main dish. Also, since this soup is topped with cheese, a more full-bodied and tannic red wine like Cabernet Sauvignon or Syrah may better complement the rich and robust flavors of the cheesy gratin soup.
Stale bread. I like to use sourdough bread for the croutons, and baguette or country bread are other great choices.
Cheese. Opt for nutritional yeast and cashew-based grated cheese for a more complex flavor.
Add a bit of Dijon mustard or Worcestershire sauce for a bolder flavor.
Flour. Add 1 tablespoon of flour to thicken it, if desired.

Variations

Vegan lentil and onion soup: add 2 cups of cooked green lentils just before covering the soup with croutons.
Vegan onion soup without wine: replace red wine with 2 tablespoons of sherry or balsamic vinegar for a tangy touch.
Vegan onion soup with white wine: dry and light white wines such as Sauvignon Blanc or Pinot Grigio can also pair well with vegan onion soup, especially when served as an appetizer.
Vegan onion soup with mixed vegetables: add sliced mushrooms or diced carrots for texture and color.

Nutrition

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I'm on a mission to help you get nutrient-dense, easy, and mouthwatering plant-based recipe ideas so you can feel stimulated, well-equipped, and confident to eat and cook better.

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Tasty Filipino Tofu Sisig Recipe {Healthy & Simple}

Nov 9, 2022 · 3 Comments

This crispy tofu sisig is inspired by the famous restaurant chains, Max. It's a luscious vegan version of the classic Filipino Kapampangan. It's cooked with an aromatic mixture of onions, garlic, red bell peppers, and chili peppers.

Tofu sisig in a skillet. — This recipe is featured in Max restaurant in North-America and more and more Filipino restaurants.

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Why this Recipe Rocks

A tofu recipe was long overdue. Tofu cooks in a jiffy, goes well with many side dishes, and is a good source of plant-based protein. It makes an excellent meat substitute.

Why? We can give it, without hindrance, a range of tastes like a white canvas that submits to the splashes of color paint.

Obviously, it's all about the sauce.

And this sauce is mind-blow-ing. No really! It has a perfect balance of salty and acid with a hint of sweetness. It coats, mixed with mayonnaise, the pieces of crispy tofu wonderfully, leaving a shiny surface.

When the spoon approaches the mouth, you can feel the warm and deep aromas rising to the nostrils. Each bite offers only happiness: rich flavors, mixed with a teasing chile taste, dance on the tongue. Mushrooms provide a contrast of texture, a softness that tofu would fail to create on its own. The hints of lemon are refreshing, so much so that they light up the palate.

What a delicious way to enjoy tofu! Anyhoo, this Filipino sisig recipe (gluten-free, on top of it) is very easy to make. It has become a family favorite.

Clearly, it is a keeper.

What Goes in It?

Tofu sisig ingredients spread on a surface. — This dish requires 10 main ingredients (excluding the sauce ingredients).

Ingredient Notes

Vegan "oyster" sauce. The traditional one is made from caramelized oysters. It is a popular savory seasoning used in Asian cuisine, especially stir-fries. This gives a rich and savory flavor to dishes that appeal to many people. This vegan version is made with soy sauce, coconut nectar, different types of mushrooms, and seasonings.
Lime juice. It has to be fresh. This dish is traditionally made with calamansi lemon juice, a Philippine lime. If you find some (even if it's bottled), goof for you. Yuzu juice would also create a unique exotic flavor.
Sugar. I used cane sugar, but any type would go (abstain from refined sugar if you can).
Red onion. I prefer this kind because it's tastier and it gives color.
Chile peppers. These are Serrano and Thai peppers.
Mushrooms. I opted for a mix of Shiitake mushrooms, King oyster mushrooms, and black oyster mushrooms. Others, like rehydrated black mushrooms or wood-ear mushrooms would also work.
Vegan mayo. I bought a store-bought product.

Click here to see the exact quantities in the recipe card.

Simple Substitutions and Add-ins

Play with umami sauces. Have fun with the following: sweet soy sauce, hoisin sauce, ponzu sauce (it also contains lime juice), or other soy-based sauces. They will give a different flavor than vegan oyster sauce, though.
Reduce the heat. Instead of putting green Serrano peppers, replace them with a green bell pepper.

The Special Diets Corner

If you have food intolerances, here are some ideas to make this tofu sisig...

Low-FODMAP and vegan. According to the Monash University app, 170 g of drained firm tofu is allowed. You must eliminate the veg oyster sauce and mushrooms and replace onions and garlic with asafœtida.
Low-fat. Cook the tofu in an air fryer.

How to Make Tofu Sisig Step by Step

To start, I squeeze the tofu to rid it of excess liquid; about 20 minutes.

Block tofu between two plates of a tofu press. — Place tofu in tofu press or below heavy objects. Squeezing the water from the tofu avoids dilution and, therefore, the attenuation of flavors.

Meanwhile, I make the sauce ①. Once the tofu is pressed, I dice it ②, coat it with cornstarch ③, and cook it in the skillet until crispy ④. I remove it from the skillet and make room for my following ingredients, which will also be cut into small pieces.

Montage of four photos showing how to make crispy tofu step by step. — You can make fried tofu in advance. Simply store it in an airtight container.

To prepare the sisig, I sauté onion and garlic ⑤, then the red bell pepper and chilies ⑥.

I add the chopped mushrooms and cook them for a few minutes ⑦. Crispy tofu joins the gang ⑧; I stir it up a bit.

Montage of four photos showing how to make tofu sisig step by step.

I pour the tangy sauce, stir and season the sisig with the rest of the oyster mushroom sauce, cooking it a little bit more. To make the pieces shine, I coat them with vegan mayonnaise ⑨.

⑨ Tofu sisig in a skillet with dollops of vegan mayonnaise. — ⑨ Mayonnaise adds a glossy effect.

Tofu sisig in a skillet decorated with a halved lemon, chopped green onon and thai chilies. — Drizzle with lime juice and, if desired, decorate with cut lemons and chili peppers. The bold flavors of sisig make it a popular dish.

The Keys to Success: My Top Advice

Get a better rendering by pressing the tofu

Most of the time, tofu comes packaged in a bag filled with water to preserve it. It can be cooked while damped or squeezed beforehand to obtain firmer, softer, denser, creamier slices or cubes on the inside and crispier on the outside. Furthermore, getting rid of all this water promotes better penetration of flavorful sauces and marinades. Finally, this ensures that the tofu pieces get less intensely excited when dropped into the hot oil.

This step is optional, but it is highly recommended.

This can be done by hand. You wrap the tofu in a paper towel or tea towel, place it between two cutting boards, put uber-heavy objects (like a stack of well-balanced heavy books) on top of the tofu and wait 15 to 20 minutes. After that, you clean the liquid that comes out.

Although I used to do this, my life has changed since I discovered the tofu press. It's much simpler and less daredevil (well, for my poor cookbooks and my Petit Robert French dictionary).

The smaller the pieces, the better the dish will be received.

The small size of the pieces of the main ingredient (here, tofu and mushrooms) distinguish sisig. So, take the time to cut the tofu and mushrooms into 1 cm- (½ inch-) cubes or less if possible.

Chili pepper seeds can be discomfort or comfort

You can decide the potency of the capsaicin diffused in tofu sisig. For rather low heat, it is necessary to seed the peppers well and strip them of their ribs. For higher intensity, keep them.

Warning! Chili pepper oils can remain on the fingers and irritate sensitive parts with mucous membranes, such as the eyes. Put on gloves if possible when cutting.

Essential Equipment

Tofu press (optional). You can squeeze your tofu by hand or use this awesome device .
Measuring spoons.
Small and medium mixing bowls.
Chef's knife, 8 in. Mine is a Japanese knife with dimples from the Mac brand. My paring knife is from the same brand. I've had them for almost 10 years now (since I started in raw cuisine). If you are lazy to cut the ingredients, try this chopper (on my wish list).
Wooden cutting board.
Cast-iron or skillet or sizzling plate, if desired.
Wooden spoon and slotted spoon.

What to Serve this Dish with

Tofu sisig usually accompanies steamed rice as a main course. I can see it in a Buddha bowl.

Also, with their small pieces, they stuff well into a wrap.

It's also enjoyed as a starter, served with beer.

Be on the lookout for more tofu dishes!

Answers to your Burning Questions

What is sisig?

Sisig is a very popular Filipino dish originating from Pampanga on the island of Luzon.

The Kapampangan word "sisig" actually means to snack on something sour (normally unripe fruit in a salad dressing). Initially, this dish was very sour because of all the vinegar or calamansi juice it contained.

It was only later that pork or other meats were used.

Traditional pork sisig usually consists of pork belly, pig ears, and often chicken liver, all cooked in lots of fat with plenty of aromatic garlic, onions, and chilies. In addition, it is seasoned with a very acidic ingredient such as Calamansi juice (Philippine lime) and other spices. Usually, it is also served on a sizzling plate with butter or margarine.

In recent years, other sisig dishes have also emerged, such as fish, squid, and, obviously, tofu sisig. As it can be served as a starter or main course, sisig is now a famous specialty that can be found in many countries around the world.

Is tofu sisig healthy?

Since it's made up of chopped tofu cubes and vegetables, it's much healthier than the traditional version, which often contains a lot of pork fat or high-fat ingredients.

How to reheat sisig tofu?

The best way to reheat sisig tofu is in a skillet. Brush it with a thin layer of oil and bring it to medium heat. Heat sisig tofu for 5-6 minutes or until heated through.

How to Store this Dish

Tofu sisig can be stored in an airtight container for 5 to 7 days.

Make this Dish now

Tofu sisig offers a rich and savory flavor, thanks to the aromatic combination of onions, garlic, and chilies. The crispy tofu and chewy mushroom are coated in a mind-blowing savory and lemony sauce, then glazed with mayonnaise.

The initial preparation of the ingredients (called mise en place) involves cutting them into small cubes or pieces. But once this step is complete, simply brown the tofu and mix it with the cooked vegetables in the skillet and the tangy umami sauce.

This easy recipe was all the rage with my family, and it will be the same for you too.

So, rush to your kitchen!

Watch How It's Done

Watch the recap thanks to the Crispy Tofu Sisig Web Story. It's done in the blink of an eye!

Or take the time to make it your own with the video below.

[Video come soon]

Tofu sisig in a sizzling cast-iron skillet

Print Recipe

5 from 5 votes

Crispy Tofu Sisig Recipe

There's nothing tastier than this tofu sisig I came across while surfing the web. A colleague gave me his recipe but in a meat version. Mine, much healthier, was veganized with tofu and an assortment of mushrooms. This sisig can be served on a sizzling plate or cast-iron skillet. To complete this dish, add steamed rice.

Prep Time10

Cook Time20

Pressing time20

Course: Accompagnement, Principal

Cuisine: Filipino

Diet: Vegan

Keyword: extra-firm tofu, garlic, mushrooms, red onion, serrano chili pepper, soy sauce, thai pepper, vegan mayonnaise, vegan oyster sauce

Servings:

Calories: 312kcal

Author: Naïby

Equipment

Tofu press (optional).
Measuring spoons.
Small and medium mixing bowls.
Chef's knife, 8 in.
Wooden cutting board.
Cast-iron or skillet or sizzling plate, if desired.
Wooden spoon and slotted spoon.

Ingredients

TANGY UMAMI SAUCE

3 tablespoons (45 ml) soy sauce or tamari (notes)
2 tablespoons (30 ml) vegan oyster sauce or vegetable broth, divided
1 tablespoon (15 ml) lime juice (notes)
1 teaspoon (5 ml) cane sugar
¼ teaspoon (1 ml) ground pepper

CRISPY TOFU

1 16-ounce extra-firm tofu (454 g)
¼ cup (40 g) cornstarch
Canola oil or sunflower oil for frying
1 tablespoon (15 ml) vegan butter or neutral oil
1 large red onion peeled and diced 1 cm (about 2 cups/105 g)
2 tablespoons (17 g) chopped garlic (about 6 medium-sized garlic cloves)
1 red bell pepper cut in ½ inch-(1 cm-) cubes (about 1 cup/150 g)
2 long Serrano chili peppers cored, seeded, and chopped (about 30 g/2 tablespoons)
3 bird peppers or Thai chili peppers cored, seeded, and chopped (about 15 g/1 tablespoon) (notes)
2 cup (500 g) mixed mushrooms (shiitake, black, mini or king oyster mushrooms), in ½ inch-(1 cm-) cubes (16 ounces)
2 tablespoons (30 ml) vegan mayonnaise
½ tablespoon (6.5 ml) vegan butter (optional)

To garnish:

Thinly sliced green onion or minced cilantro

To decorate:

Limes halved or quartered
Chili peppers

Instructions

For the tangy umami sauce:

Combine soy sauce, 15 ml (1 tablespoon) vegan oyster sauce, lime juice, sugar, and chili pepper in a small bowl; reserve.

For the crispy tofu:

Press the tofu by placing heavy objects on top or in a tofu press for about 20 minutes. This helps to enhance the flavors of the seasonings. Discard excess water; cut into 1 cm- (½ inches-) cubes.
Shake the tofu and cornstarch in a medium mixing bowl. This makes the tofu crispier. Heat a large skillet over high heat. Grease it with oil. When the surface is hot, add the tofu cubes. They should sizzle immediately.
Season with a pinch of salt. Lower the heat to medium heat and cook 4 to 5 minutes. Occasionally turn them over so that all sides are golden brown and look crispy.
Remove the tofu from the oil with a slotted spoon, then set aside. Drain excess oil from the skillet, leaving about 15 to 30 ml (1 to 2 tablespoons) in it.

For the sisig:

Cook and stir the onion over high heat about 5 minutes. Add the garlic and cook 1 minute. Stir in red pepper and chili peppers and cook 1 to 2 minutes, until tender. Introduce mushrooms and cook 1 minute. Add the crispy tofu.
Pour in the sauce and lower to medium-high heat. Stir well. Add the remaining vegan oyster sauce to the mushrooms. Stir and cook over medium heat 1 minute.
Add vegan mayonnaise; stir until the tofu has been thoroughly coated.
Drizzle with as much lime juice to taste, garnish with green onions or cilantro; decorate with cut lemons and chili peppers.
Serve with white rice without the chili.
Placed in an airtight container, this tofu sisig will keep for up to 5-6 days.

Notes

An economical way to squeeze tofu is to drop heavy books on it. Be careful to balance them well to prevent them from falling!

Traditionally, this dish is prepared with a Filipino lemon: calamansi. It is not available in conventional grocery stores but in specialty stores or online.

Tofu sisig can be served on a sizzling plate or cast-iron skillet. In this case, butter the surface of ½ tablespoon of steaming vegan butter beforehand.

Reheating

The best way to warm sisig tofu is in a skillet. Brush it with a thin layer of oil and bring to medium heat. Heat the tofu sisig 5-6 minutes or until heated through.

Variations

Other sauce options: Sweet soy sauce, hoisin sauce, ponzu sauce (it also contains lime juice), or other soy-based sauces. They will give a different flavor compared to vegan oyster sauce, though.
Kid-Friendly Tofu Sisig: Substitute green serrano peppers for one green bell pepper and omit Thai peppers.
Low-FODMAP Vegan Tofu Sisig: According to the Monash University app, 170 g of drained firm tofu is allowed. It will be necessary to eliminate the veg oyster sauce and mushrooms; replace onions and garlic with asafœtida.
Low-Fat Tofu Sisig: Cook the tofu in an air fryer.

Nutrition

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Easy Delicious Bang Bang Cauliflower Recipe

Sep 19, 2022 · Leave a Comment

These Bang Bang Cauliflower bites are a super quick and easy vegan dish. They’re sweet and spicy and tossed in a creamy spicy mayo sauce. They explode with flavor in your mouth.

You don't like it too spicy? No worries, this breaded cauliflower recipe is super adaptable. You can play around with sriracha and chili sauce. And cook them in the oven or in the air fryer.

Crispy baked cauliflower florets spread on a baking sheet. — Here is a vegetarian take to enjoy chicken wings… uh, no, baked cauliflower bites.

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Why this Recipe Rocks

Now is the perfect time for this dish, at the start of cauliflower season, when the heads are small and sweet. So I welcomed, in spite of myself, the coming of autumn by bringing back a gnarly, pearly head from the grocery store. I cut it into small pieces, I breaded and coated them with a tasty and incredible sauce. It may be the most delicious vegetable preparation ever.

Here's a clever way to disguise this disinherited vegetable for the resisters who ignore it or outright hate it.

This dish is very similar to cauliflower wings coated with Buffalo sauce. This time it was with Bang Bang sauce. It was about time I tried another way to prepare this white cruciferous. The creation of this hot sauce can be attributed to the American restaurant Bonefish Grill with its Bang Bang shrimp, aka dynamite shrimp. It is indeed explosive.

Others have incorporated this creamy and spicy sauce into their menu, such as Wagamama, the British chain of restaurants specializing in Asian and more specifically Japanese cuisine. I believe that they created the dish I’m presenting to you today.

Either way, cauliflower is the perfect ingredient for faking chicken when it's coated in batter and a dark, savory sauce, and then baked. It has an excellent dense, yet somewhat tender, meaty texture. It’s a good canvas for all kinds of colorful, creamy and succulent materials. Its crust is voluptuous, garlic-y and slightly tart.

It's a thousand times better than the saturated and trans fats found in fried chicken, which can clog your arteries (unless you're not worried about that at all). Bang Bang chicken that goes bang! bang ! on the inside.

As for me, I swallowed each piece with joy and quietude.

What Goes in it?

Bang bang cauliflower ingredients spread out on a surface. — This dish requires five ingredients for the sauce and eight for breading the cauliflower.

Notes on some ingredients

Cauliflower. Choose one that is firm with compact florets; the leaves should be crisp and green with no signs of yellowing.
Non-dairy milk. I used oat milk instead of the almond milk used in most online recipes. The first has a more neutral taste than the second.
Seasonings and spices. Fresh and powdered garlic, powdered onion.
Vegan mayo. I got a store-bought product, but honestly, it can be easily made from scratch. It can be soy milk-based (or aquafaba-based), silken tofu-based, or cashew-based. We add oil, mustard, lemon or apple cider vinegar and sweetener to it.
Hot sauces. I opted for a mix of sweet Thai chili sauce with sriracha sauce. You can also mix sambal oelek sauce with sriracha and a natural sweetener.
Lime. It imparts acidity. Regular lemon or another acidic base will also work (eg apple cider vinegar or rice vinegar).
Panko breadcrumbs. It's Japanese breadcrumbs. It’s made with only bread crumbs and not the crusts.

Click here for the exact quantities on the recipe card.

Simple substitutions and additions

Cut out the batter. Leave out the batter and coat the cauliflower florets with Bang Bang sauce, including olive oil, directly.
Put more umami in it. Add soy or tamari sauce to the sauce.
Inject more seasonings. You can add all the spices you want, such as sweet or smoked paprika.
Give an Asian style even more. Sprinkle each piece with plain or toasted sesame seeds and pieces of green onions.

Special Diets Corner

If you have food intolerances, here are some ideas to make this dish...

Low-FODMAP vegan. It’s not possible to eat cauliflower in this diet. In this case, you can coat broccoli heads (not tails) with Bang Bang sauce (containing asafoetida instead of garlic and onion). Opt for gluten-free flour or almond flour. Also avoid breadcrumbs.
Gluten-free. Use gluten-free flour or gluten-free almond flour and breadcrumbs.
Low-fat. It already is since the cauliflower is baked!

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How to Make Bang Bang cauliflower Step by Step

Before I get into the action, I start with the preliminaries: I cut the cauliflower into florets.

Next, I prepare a tempura batter ①. I dip the florets in the batter so that each of their faces is well painted ②.

After that, I dress them in Panko breadcrumbs until well breaded and spread them, spacing them out in a single layer, on a parchment-lined baking tray ③.

I slide the small cruciferous into the oven and bake them for 22-25 minutes, turning them from time to time until golden brown and crispy.

I remove the cauliflower from the oven ④.

Montage of four photos showing how to make Bang Bang Cauliflower Recipe step by step. — You can make the tempura batter ahead of time.

I mix the ingredients for the sauce ⑤. I could enjoy them as they are right here and keep the sauce separate but I continue with the next step.

I dip them in the Bang Bang sauce ⑥, coating each piece well ⑦. I finish by putting everything back in the oven for a few minutes.

Montage of two photos showing how to make Bang Bang sauce Recipe step by step. — Bang Bang cauliflower can be eaten before the last step. However, for an even more sauce-infused and crunchy texture, cook the pieces further in the air fryer or oven for another minute or two.

Cooking is also done in the air fryer. Place everything in the air fryer basket and follow the instructions above.

Keys to Success: My Top Advice

Pay attention to the size of the florets

Each piece must be almost the same size to ensure even cooking. Don't know how to cut cauliflower into florets? Here's how to do it:

Remove the light green and dark green leaves from the base of the cauliflower. Chop them on a wooden cutting board with a sharp chef's knife if they don't cut easily.
Cut and discard the stem at the base.
Cut the head into large clumps or detach it with your fingers.
Cut the larger florets into small pieces.
Cut and discard excess stems.

Make your tempura batter matter

Mix well so that there are no lumps. The batter should be thick enough to coat the cauliflower and stick to it, but not too thick. If the dough is too liquid, add another tablespoon of flour. If the batter is too thick, dilute it with a little liquid, so, here, plant-based milk.

Running isn't necessary to cover everything

When you coat the cauliflower with Panko, do it one piece at a time. You want to make sure each piece is evenly coated. If you add several pieces of cauliflower at a time to the bowl of Panko breadcrumbs, you might miss some spots.

Avoid any loss when adding the hot sauce

Handle the cauliflower pieces gently to prevent the batter or breadcrumbs from coming off. Coat them with sauce just before serving. Otherwise, they will be soggy.

The right temperature gives the right texture

Make sure the oven is hot before baking the cauliflower bites. 425-450°F is perfect for my oven. Depending on the model, you may need to adjust the cooking time slightly. For me, cooking them for 15 minutes on one side, then flipping and cooking them for 10 minutes on the other side works perfectly.

Essential Equipment

Chef's knife, 8 in. Mine is a Japanese knife with dimples from the Mac brand. My paring knife is the same brand. I've had them for almost 10 years now (since my early days in raw cooking).
Wooden cutting board.
Measuring spoons and cups.
Mixing bowls.
Whip.
Spatula.
Parchment paper.
Baking sheet.

What to Serve this Dish with

You can also serve this Bang Bang cauliflower as an appetizer with Bang Bang sauce as a dipping sauce on the side. These delicious bites go so well with so many things:

Over noodles or fried rice (I'm also thinking Poké bowl);
In tacos or lettuce wraps and make bang bang cauliflower tacos;
With plant-based proteins, like tofu, tempeh or mock meatballs!

Or, mix other vegetables in the Bang Bang sauce and proceed in the same way.

More Cauliflower Recipes

Answers to your Burning Questions

What does Bang Bang cauliflower taste like?

The flavor of the sauce is sweet, salty and spicy and makes a perfect side dish.

What is Bang Bang Sauce made of?

Basically, Bang Bang sauce is a sweet, spicy, and creamy sauce made from just three ingredients: mayonnaise, Thai sweet chili sauce, and Sriracha sauce.

Can you make cauliflower wings in the air fryer?

Yes! They can be cooked both ways. In a large bowl, whisk together the ingredients for the Bang Bang sauce. Coat cauliflower with batter and Panko breadcrumbs. Place one-third of the cauliflower in a single layer in the air fryer basket. Bake at 360°F for 12 minutes, stirring halfway through.

What can I substitute breadcrumbs Panko with?

Japanese and Western regular breadcrumbs can definitely be used interchangeably, since they are basically the same ingredient.

How to Store This Dish

While you can of course save leftovers to enjoy the next day, cauliflower bites will be soggy. So they don't keep very well and taste best when fresh.

Make this Dish Now

When fall rolls around, it's time to show off the versatility of cauliflower. Now's the time to coat it in tempura batter, Panko breadcrumbs and a savory, tangy sauce to create vegan Bang Bang Cauliflower Wings.

They contain no oil —or not much oil if you cook them in the air fryer—and no deep frying.

While some are not crazy about this vegetable, they will find that it is the perfect appetizer or side dish to enjoy for casual meals.

You'll coat everything in that spicy Bang Bang sauce.

In short, it's a good way to enjoy a semblance of chicken.

But trust me, no one will fake blissful faces when they bite into it.

Recipe inspired by several recipes on the Internet.

Watch How it's Done

Watch the recap with the Easy Delicious Bang Bang Cauliflower Web Story. It's done in the blink of an eye!

Or take the time to make it your own with the video below.

[Video coming soon]

Print Recipe

No ratings yet

Bang Bang Cauliflower

This Bang Bang Cauliflower recipe couldn't be easier, not to mention delicious. I like to serve these lovely breaded florets with a little boat of dressing on the side, so each eater can drizzle or drizzle as they please.

Prep Time15

Cook Time25

Total Time40

Course: Appetizer, Side

Cuisine: Asian

Diet: Vegan

Servings:

Calories: 841kcal

Author: Naïby

Equipment

Chef's knife, 8 in.
Cutting Board
Mixing bowls
Measuring spoons and cups
Whip.
Spatula
Parchment paper.
Baking sheet.

Ingredients

Cauliflower in tempura batter

1 head cauliflower cut into florets
¾ cup unbleached white all-purpose flour or gluten-free flour
½ cup cornstarch
1 cup unsweetened oat milk or any other non-dairy milk
2 teaspoons lime juice
1 teaspoons garlic powder divided
1 teaspoon onion powder divided
½ teaspoon salt
½ teaspoon ground black pepper
1½ cups Panko breadcrumbs plus ½ cup for optional double breading

Bang Bang Sauce

1 cup vegan mayonnaise (Notes)
¼ cup sweet chili sauce (Notes)
¼ cup sriracha sauce (Notes)
2 tablespoons lime juice
6 cloves garlic crushed

Garnish

Sesame seeds (Optional)
Cilantro chopped
Green onion chopped

US Customary - Metric

Instructions

Preheat the oven to 450°F/230°C.
Using a knife, cut the cauliflower into florets and discard the leaves and the stems.
In a large bowl, combine the flour, cornstarch, oat milk, lemon juice, 1 teaspoon of garlic powder, ½ teaspoon onion powder, salt, and black pepper. Stir to combine. The batter should look like sticky tempura batter. If the batter is too thick, dilute it with a little non-dairy milk.
In another bowl, place the Panko breadcrumbs and season with the remaining garlic powder and onion powder. Season with salt and pepper.
Transfer the cauliflower florets to the tempura batter to coat them completely, then the Panko breadcrumbs. This can be done a second time.
Place the breaded cauliflower on a parchment-lined baking sheet, leaving enough space between each floret. Bake for 22-25 minutes, turning them half-time through. Remove from the oven.
Combine all sauce ingredients in a small bowl. It should be creamy and not too liquid. Put aside.
Using a spatula, toss the baked cauliflower into the sauce, then using tongs or a spoon, remove and return to the baking sheet. Cook for another 2 to 3 minutes so that the sauce penetrates the bites.
Remove from the oven, optionally sprinkle with sesame seeds, or garnish with cilantro or chopped green onion.
This Bang Bang cauliflower does not keep well and is best enjoyed the same day.

Notes

A variety of sauces can be mixed for convenience.

Air Fryer Cooking: Preheat to 400°F/200°C. Repeat all steps, then place the pieces in the air fryer basket in a single layer, so that all of the cauliflower has some space around each piece. Cook for 12 to 15 minutes, shaking the basket halfway through cooking, then continue cooking. After adding the sauce, cook for another 1-2 minutes in it.

Variations

Bang Bang cauliflower without batter. Leave out the batter and cover the cauliflower florets directly with Bang Bang sauce, including olive oil.
Ultra crispy cauliflower. Enjoy the breaded cauliflower without being dipped in the sauce and serve the bang bang sauce on the side.
With more umami. Add soy or tamari sauce to the sauce.
Increased flavors. Add any spices you want, such as sweet or smoked paprika.
Low-FODMAP vegan. Coat broccoli heads only (not tails) with Bang Bang sauce (containing asafoetida instead of garlic). Also avoid breadcrumbs.
Gluten free. Use gluten-free flour or gluten-free almond flour and breadcrumbs.

Nutrition

Print Recipe

5 from 1 vote

Bang Bang Cauliflower

Prep Time15

Cook Time25

Total Time40

Course: Appetizer, Side

Cuisine: Asian

Diet: Vegan

Servings:

Calories: 841kcal

Author: Naïby

Equipment

Chef's knife, 8 in.
Cutting Board
Mixing bowls
Measuring spoons and cups
Whip.
Spatula
Parchment paper.
Baking sheet.

Ingredients

Cauliflower in tempura batter

1 head cauliflower cut into florets
¾ cup unbleached white all-purpose flour or gluten-free flour
½ cup cornstarch
1 cup unsweetened oat milk or any other non-dairy milk
2 teaspoons lime juice
2 teaspoons garlic powder divided
1 teaspoon onion powder divided
½ teaspoon salt
½ teaspoon ground black pepper
1½ cups Panko breadcrumbs plus ½ cup for optional double breading

Bang Bang Sauce

1 cup vegan mayonnaise (Notes)
¼ cup sweet chili sauce (Notes)
¼ cup sriracha sauce (Notes)
2 tablespoons lime juice
6 cloves garlic crushed

Garnish

Sesame seeds (Optional)
Cilantro chopped
Green onion chopped

US Customary - Metric

Instructions

Preheat the oven to 450°F/230°C.
Using a knife, cut the cauliflower into florets and discard the leaves and the stems.
In a large bowl, combine the flour, cornstarch, oat milk, lemon juice, 1 teaspoon of garlic powder, ½ teaspoon onion powder, salt, and black pepper. Stir to combine. The batter should look like sticky tempura batter. If the batter is too thick, dilute it with a little non-dairy milk.
In another bowl, place the Panko breadcrumbs and season with the remaining garlic powder and onion powder. Season with salt and pepper.
Transfer the cauliflower florets to the tempura batter to coat them completely, then the Panko breadcrumbs. This can be done a second time.
Place the breaded cauliflower on a parchment-lined baking sheet, leaving enough space between each floret. Bake for 22-25 minutes, turning them half-time through. Remove from the oven.
Combine all sauce ingredients in a small bowl. It should be creamy and not too liquid. Put aside.
Using a spatula, toss the baked cauliflower into the sauce, then using tongs or a spoon, remove and return to the baking sheet. Cook for another 2 to 3 minutes so that the sauce penetrates the bites.
Remove from the oven, optionally sprinkle with sesame seeds, or garnish with cilantro or chopped green onion.
This Bang Bang cauliflower does not keep well and is best enjoyed the same day.

Notes

A variety of sauces can be mixed for convenience.

Air Fryer Cooking: Preheat to 400°F/200°C. Repeat all steps, then place the pieces in the air fryer basket in a single layer, so that all of the cauliflower has some space around each piece. Cook for 12 to 15 minutes, shaking the basket halfway through cooking, then continue cooking. After adding the sauce, cook for another 1-2 minutes in it.

Variations

Bang Bang cauliflower without batter. Leave out the batter and cover the cauliflower florets directly with Bang Bang sauce, including olive oil.
Ultra crispy cauliflower. Enjoy the breaded cauliflower without being dipped in the sauce and serve the bang bang sauce on the side.
With more umami. Add soy or tamari sauce to the sauce.
Increased flavors. Add any spices you want, such as sweet or smoked paprika.
Low-FODMAP vegan. Coat broccoli heads only (not tails) with Bang Bang sauce (containing asafoetida instead of garlic). Also avoid breadcrumbs.
Gluten free. Use gluten-free flour or gluten-free almond flour and breadcrumbs.

Nutrition

Get Your Free Plant-Based Eating Toolkit and More

Hi there!

I'm on a mission to help you get nutrient-dense, easy, and mouthwatering plant-based recipe ideas so you can feel stimulated, well-equipped, and confident to eat and cook better.

Learn more about me →

Pumpkin Banana Bread {Easy and Healthy}

Sep 7, 2022 · 6 Comments

This delicious pumpkin and banana bread is the perfect dessert or side dish during cooler seasons, such as in the fall or during winter holiday meals. It is made with simple ingredients, but its aromatic smell envelops us so much!

The combination with the banana reduces the dose of sugar and therefore, makes it healthier. But this is only a detail. The moment you cut a slice while that quick bread is still warm and take a bite…

Oh! It's so divine.

Two slices of moist pumpkin bread in front of the bread loaf on a wire rack. — This pumpkin bread recipe is the perfect fall treat. What a great way to enjoy the pumpkin flavor.

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Why this Recipe Rocks

It was a matter of time. The pumpkin was going to be quickly housed in a quick bread one day. I mean, that's what happened with the zucchini in my zucchini bread, so why not this one?

When I baked my banana bread, I discovered that the key to achieving the perfect texture wasn't adding oil, as most tout. In fact, adding applesauce was hands down what worked best. Blasphemy? Look, don't blame me, vegan baking is another animal.

It is true that oil increases tenderness, but for an eggless pastry, you need something special to help the dough rise while containing the moisture. Come to think of it, the applesauce pectins were definitely the heroes.

It’s used in baking to facilitate the absorption of water, increase the volume of bread and give a soft and appetizing texture (source, source). And here I was going was going to cross this ingredient off the list by relying on the recipes spread across the web 🤦 ♀️ 😮 💨. Thankfully my intuition guided me.

In short, this recipe contains healthy ingredients and is easy to make. While cooking, the aromatic smells kept me in on my toes. And let's talk about the result: sublime.

When I tasted it, my face was filled with bliss: the enveloping texture, the bewitching scents, the penetrating flavors.

I am very happy to have concocted two batches. The second one will soon be gone, too.

What Goes in it?

Pumpkin Banana Bread Ingredients spread out on a surface. — This dish basically requires 10 ingredients.

Notes on some ingredients

Whole wheat flour. It can be pastry or spelt flour. Or even purpose flour, but know it's devoid of nutrients.
Pumpkin puree. I got canned pumpkin puree. Make sure it's nothing but pumpkin. If you want to make your own homemade pumpkin puree, you can cook some pumpkin until soft, mix it up, and use a cup and a half to replace this one. Be careful not to buy pumpkin pie filling.
Bananas. The more black spots you see on the skin of bananas, the better. Overripe bananas are sweeter. And they are of course easier to mash. Oh, and while we're at it, let's talk about frozen bananas. I strongly recommend that you always reserve some in the freezer. All you have to do is peel them, place them in a resealable plastic bag and slip them inside. And when you want to use a few, just take them out. Put them in a bowl and let them defrost at room temperature for a few hours. It doesn't take long. The only downside is that they look pretty naughty. Think wet, slimy and slug-like.
Coconut sugar. It is the direct substitute for granulated white sugar, which normally makes the crust color lighter, a hue which people are accustomed to. It is made from the sap present in the flower buds of the coconut palm. Considered a natural sugar, it involves minimal processing and no chemicals are used. If you don't have any, brown sugar or maple syrup will do.
Egg substitute. I used ground flax seeds soaked in water to make flax eggs, but you can use something else like Ener-G Egg Replacer brand. It should be the equivalent of three eggs.
Pumpkin spice. You can buy this spice assortment premixed for convenience. I preferred to make mine pumpkin spice. It includes cinnamon, nutmeg, and cloves (1 teaspoon each).

Click here to see the recipe card for exact amounts.

Simple substitutions and additions

Increase tenderness. Put only a banana and add a neutral oil, such as canola oil (rapeseed), ½ cup.
Increase your pleasure. Incorporate at the end of the mixture 1 cup of chocolate chips to have pumpkin and banana bread with chocolate chips.
Add some crunch. Stir in 1 cup chopped walnuts or crushed peanuts. This can be 1⁄3 cup each of a mixture of nuts: chopped hazelnuts, pumpkin or sunflower seeds, pecans, slivered almonds… Pan-roast them for 10 minutes over low heat to give them more flavor. The options are limitless.
Fill this quick bread with fruit. Add to the dough 1 apple cut into cubes, 1 cup of berries, or 1 cup of pineapple pieces.
Give it panache. Place a banana cut in half lengthwise on the dough before putting it in the oven.
Make a hybrid version, half bread, half cake. Cover pumpkin banana bread with glaze.
Garnish the top. Sprinkle with other nuts as desired (almonds, pistachios, pecans, or dried fruits [including coconut flakes] and leave to cool for 1 to 2 hours before eating.

Special Diets Corner

If you have food intolerances, here are some ideas to make this dish…

Low-FODMAP Vegan : 1) Use gluten-free flour, gluten-free oat flour, or almond flour. 2) Replace coconut palm sugar with xylitol or erythritol; 3) Remove the bananas and compensate for its portion with the pumpkin purée; everything should work.
Gluten free. Use gluten-free flour.
Low-fat. It already is!

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How to Make Pumpkin Banana Bread Step by Step

This recipe starts with making my flax eggs ①. I follow with the mixture of wet ingredients including the sugar ② and then I move on to the dry ingredients ③. I combine the mixtures ④ and finish by transferring the dough into the loaf pans.

Montage of four photos showing how to make vegan pumpkin banana bread step by step. — You can make the dough in advance.

After that, I put everything in the oven and bake for about an hour. When the bread is ready, I let it cool, until it coalesces (makes bubbles).

Two loaf pans of vegan pumpkin banana bread resting on a cooling rack. — When two gas bubbles continue to expand to a size large enough to merge and become a single bubble, this is called coalescence. Coalescence of the gas cells involves the breaking of the dough film between them, which leads to loss of gas and an irregular crumb structure.

Keys to Success: My Top Tips

For a good crumb, consider a sieve

Sifting flour promotes uniform crumb results by removing larger particles that could potentially result in a dense or even runny texture in the middle.

There are three ways to sift flour:

With a flour sieve: it is a mesh screen fixed inside a large stainless steel cylinder with a crank on the side.
With a fine mesh sieve: it is a sieve with a long handle. You put the flour in and you tap the edge so that the flour falls out.
With a whisk: it is easier to clean than the two above-mentioned objects.
With a fork: yes! What could be simpler when you don't have any of the above?

Take a closer look at your pans

Dark-colored loaf pans absorb more heat and may increase the baking process. Check for doneness 10 minutes before the suggested time. Light-colored pans reflect heat and may require the full baking time indicated (or even a little longer). But it's worth inspecting your confection a bit beforehand anyway.

Perfect the finish of your baking

Place your loaf pans in the center of the oven, where the heat circulates more evenly. Your baking goods will be the same on all sides. Make sure the temperature is right.

To see if it’s ready, insert a toothpick in the center after 50 minutes. It should come out clean and dry or just have a few crusts clinging to it.

If the dough sticks to the toothpick, consider baking it longer.

Also, the top, sides, and bottom should be golden brown and have a hollow sound when you tap it.

Essential equipment

Loaf pan. Two standard 20 cm (8 in) loaf pans or four mini loaf pans of 15 x 7.5 x 5 cm (6 x 3 x 2 in).
Electric hand blender or food processor.
Mixing bowls.
Spoons and measuring cups.
Rubber spatula.
Flour sifter, fine-mesh sieve or whisk.

What to Serve this Dish with

You can serve this Vegan Pumpkin Banana Bread cold or warm. You can eat it well on its own, but the following things make a great side dish:

Fresh fruit with a plant-based drink;
A chocolate drink;
A cup of tea. It's simple, but it makes for a hell of a breakfast;
A spread of jam or peanut butter;
A spread of vegetable butter.

Answers to your Burning Questions

What does pumpkin replace in baking?

Pumpkin can replace oil or butter in baking. For oil, the ratio is one to one. One cup of oil is simply replaced by one cup of pumpkin puree. To replace pumpkin puree with butter, multiply the amount of butter by ¾. If a recipe calls for 1 cup, use ¾ cup puree instead.

Can we replace pumpkin with bananas?

Ripe banana generally tastes sweeter than pumpkin. So if you want to completely replace the pumpkin with bananas, add a tablespoon or two of sugar (don't add too much or you risk losing the consistency of the batter).

Why is my pumpkin bread too moist?

The main reasons are: there are more wet ingredients than expected, you let the dough rest too long, you didn’t put enough baking soda or baking powder. Or, you didn't bake it long enough.

What can I substitute pumpkin puree with?

This can be easily done with kabocha squash, butternut squash, or sweet potatoes. These ingredients are interchangeable in most recipes to achieve the same texture and the most similar flavor. Replace 1 cup canned pumpkin or pumpkin puree with 1 cup cooked mashed sweet potato or squash.

Can butternut squash be substituted for pumpkin in pumpkin bread?

In fact, it's quite possible to replace pumpkin in any recipe with butternut squash. You just need to puree it.

Which squash tastes the most like pumpkin?

Kabocha squash. It's basically a Japanese pumpkin. This squash caught the eye of food and health brands last year. The flesh is very sweet, similar to a pumpkin or sweet potato, and the texture is velvety and creamy.

Can I use applesauce instead of pumpkin puree at all?

Absolutely. Applesauce is an excellent possible substitute for pumpkin in baked goods. If you don't have a pumpkin, put some applesauce in a jar. It won’t be pumpkin bread anymore, but the baking will be similar.

How to Store This Dish

Pumpkin Banana Bread will keep for at least two or maybe three days at room temperature. After three days on the counter, it's best to refrigerate it. It will keep there for at least a week, maybe a few days longer.

To maximize its shelf life, cover it with aluminum foil or plastic wrap or place it in a plastic bag to prevent drying out.

Make this Dish Now

When you read the reviews of certain recipes on the web, you find that having a moist crumb is the biggest desire of many. Sometimes it is too dense; sometimes it is too dry.

Most quick bread recipes include ingredients that add moisture, such as bananas or applesauce. Some recipes omit applesauce, but trust me, it makes all the difference between a dry prep and a moist one.

My vegan pumpkin banana bread recipe is very healthy, no milk, no egg, no fat. And that doesn't stop it from being bewitching.

It’s almost impossible to mess up this recipe. Follow my tips below for best results and you're all set.

The variations are unlimited, so have fun, create simple or super gourmet versions, you will be very satisfied.

It makes a perfect breakfast to munch on on a chilly day.

Vegan banana pumpkin bread covered with powdered sugar on a wire rack. — Recipe adapted from *The Joy of Vegan Baking* by Colleen Patrick-Goudreau.

Watch How it's Done

Watch the recap thanks to the Pumpkin Banana Bread Web Story. It's done in the blink of an eye!

Or take the time to make it your own with the video below.

[Video Coming Soon]

More Vegan Quick Bread Recipes

More Pumpkin Recipes

Print Recipe

5 from 5 votes

Pumpkin Banana Bread

This vegan pumpkin and banana bread comes together in less than an hour, including baking time. And unlike more conventional quick breads, which are best left to cool completely before slicing, this one doesn't suffer when eaten warm. Don't underestimate applesauce for maximum tenderness. This aromatic quick bread makes a perfect afternoon treat or last minute dessert. Prepare a whole loaf or mini loaves. This recipe gives you two batches.

Prep Time20

Cook Time1

Total Time1 20

Course: Breakfast, Dessert, Snack

Cuisine: American, Canadian

Diet: Vegan

Keyword: applesauce, bananas, cinnamon, cloves, nutmeg, pumpkin purée, whole-wheat flour

Servings:

Calories: 116kcal

Author: Naïby

Equipment

Loaf pan.
Two standard 20 cm (8 in) loaf pans or four mini loaf pans of 15 x 7.5 x 5 cm (6 x 3 x 2 in).
Electric hand blender or food processor.
Mixing bowls
Measuring spoons and cups
Rubber spatula
Flour sifter, fine-mesh sieve or whisk

Ingredients

3 tablespoon ground flaxseed or 4 ½ teaspoon Ener-G Replacer
½ cup water or 6 tbsp/90 ml with Ener-G Replacer
1 cup coconut sugar
1 ½ cups unsweetened applesauce or ½ cup + ½ cup oil
2 cups ripe bananas mashed (about 4-6 bananas)
1 ½ cups pumpkin purée 1-14 oz/392 g can
4 cups whole wheat flour
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
2 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt

Instructions

Preheat the oven to 180°C (350°F or gas mark 4). Or line with parchment paper.
Lightly oil two 20 cm-(8 in-) loaf pans or four 15 x 7.5 x 5 cm (6 x 3 x 2 in) mini loaf pans.
In a food processor or in a bowl using a hand-held electric mixer, whip the flax and water until thick and creamy.
In a large mixing bowl, stir together the sugar, mashed bananas, pumpkin puree and flax mixture (flax eggs).
In a separate bowl, combine whole wheat flour, cloves, cinnamon, nutmeg, baking soda, baking powder and salt. Then add the dry ingredients to the wet. Stir until just combined.
Spoon batter into two standard loaf pans or four mini loaf pans. Bake for 55-60 minutes or a longer time, until a toothpick or knife inserted in the center comes out clean. If using mini loaf pans, check for readiness after 30 minutes.
Let cool on a cooling rack for at least 20 minutes. This is important because the bread is still baking and needs time to coalesce in the hot pan.
Placed in an airtight container, this pumpkin and banana bread will keep for up to 6-7 days.

Notes

Sifting flour promotes uniform crumb results by removing larger particles that could potentially result in a dense or even runny texture in the middle. Use a flour sifter, fine mesh sieve, whisk or fork.
If you choose to add oil, it can be olive oil or a neutral-tasting oil, like canola oil or sunflower oil.
Do not overmix the batter to avoid having a gummy, dense or hard texture. Combine the ingredients gently without over-stirring or whipping. Make gentle movements with a rubber spatula in one hand, while rotating the bowl with the other hand.
Dark colored loaf pans absorb more heat and may increase the baking process. Check for doneness 10 minutes before the suggested time. Light-colored pans reflect heat and may require the full cooking time indicated (or even a little longer). But it's worth inspecting your confection a bit beforehand anyway.
Place the load pans in the center of the oven, where the heat circulates more evenly. The baking goods will be the same on all sides.
If the dough sticks to the toothpick, consider baking the bread longer.

Variations

Garnish the top. Sprinkle with other nuts as desired (almonds, pistachios, pecans, or dried fruits [coconut flakes] and leave to cool for 1 to 2 hours before serving.
Give it some panache. Place a cut banana in half lengthwise on the dough before baking
Pumpkin Banana Chocolate Chip Bread. Stir in at the end of the mixture 1 cup of chocolate chips to make pumpkin bread and with chocolate chips .
Pumpkin Banana Walnut Bread. Stir in 1 cup chopped walnuts or ground peanuts. This can be 1⁄3 cup each of a mixture of nuts: Chopped hazelnuts, pumpkin or sunflower seeds, pecans, slivered almonds… Pan-roast them for 10 minutes over low heat to give them more flavor. The options are endless
Pumpkin Banana Fruitcake. Add 1 apple cut into cubes, 1 cup small s fruits, such as bluebe