Looking for more veggie forward wholesome meals? You should try my Maple Dijon Veggie Bowls as well as my Roasted Veggie Tzatziki Bowls AND my Loaded Veggie Breakfast Bowls!

I’ve been on a KICK with the veggie bowls lately! Someone commented on Instagram recently saying that it was hardly a recipe because ALL I did was roast some veggie and throw a sauce on it. BUT, personally, sometimes I just need to VISUALLY see the inspiration and flavor combo ideas to know what I want for dinner in a given week.

So, I hope that these simple veggie bowls are helpful and give you some quick and easy veggie bowl ideas!

Why You’ll Love This Recipe:

• Versatile: Perfect for lunch, dinner, or even meal prep (I would just suggest keeping the hummus and dressing on the side until ready to serve)!
• Customizable: Swap in your favorite veggies or add grains like quinoa or rice for a heartier bowl.
• Nutritious: Packed with plant-based protein, fiber, and healthy fats.
• Easy: Minimal prep and simple ingredients!

Ingredients we’re using:

• Baby potatoes – honestly any kind of potatoes will work in this recipe, just be sure to cut them into small bite sized pieces. BUT, I personally prefer golden or red potatoes in this.
• Chickpeas
• Cauliflower
• Creamy hummus – I love making my own because I like mine on the thinner side but store bought absolutely works well!
• Spices – I’m using a simple mix of garlic powder, salt and pepper because I want the flavors of the hummus and dressing to really shine through. But feel free to use whatever spices you love.
• A simple but delicious tahini dressing – this is admittedly overkill since we’re pairing this with hummus BUT I’m a little obsessed with tahini right now and can’t quite get enough of it.

Expert Tips:

1. Don’t overcrowd the pan: Spread the veggies out on the baking sheet so they roast evenly and get nice and crispy.
2. Adjust seasoning: Feel free to add spices like smoked paprika or cumin to the veggies for extra flavor.
3. Dressing consistency: Add water a little at a time to the tahini dressing until it’s the perfect drizzle-able consistency.

Storage Instructions:

• Roasted veggies: Store in an airtight container in the fridge for up to 4 days. Reheat in the oven or on the stovetop for best results.
• Tahini dressing: Store in a sealed jar in the fridge for up to a week. Stir well before using, as it may thicken slightly over time.

If you try this Chickpea and Cauliflower recipe or any other recipe on Food with Feeling, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating below to let others know how much you loved it. Happy baking!! It helps others who are thinking of making the recipe, and I would love to hear about your experience making it.

And don’t forget to tag me on Instagram @foodwithfeeling!

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Roasted Potato, Chickpea, and Cauliflower Bowls

This Roasted Potato, cauliflower and chickpeas recipe is so simple to make while also being filling and so nourishing!

Course dinner, vegan dinner

Cuisine American

Diet Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Servings 4 servings

Calories 306kcal

Author Brita Britnell

Ingredients

For the roasted veggies:

• 1 small head cauliflower cut into small florets
• 1 pound baby potatoes diced
• 1 can 15 oz chickpeas drained and rinsed
• 1 tablespoon olive oil
• ½ teaspoon garlic powder
• Fine sea salt and black pepper to taste

For serving:

• hummus
• fresh chopped parsley

For the optional Tahini Dressing:

• ⅓ cup tahini
• 2 tbs lemon juice
• 2 tbs maple syrup
• ¼ cup apple cider vinegar
• Optional for creaminess: 2 tbs of sour cream or greek yogurt
• Splash of water as needed to thin
• Salt and pepper to taste

Instructions

For the veggies:

• Preheat the oven to 400 degrees F.
• On a large baking tray (or 2 trays as need so that the veggies are not over crowded), add on the cauliflower, chickpeas, and potatoes. Drizzle the veggies with olive oil and sprinkle on the garlic powder, salt, and pepper. Toss so that everything is covered in oil.
• Roast in the oven for 30-35 minutes, tossing halfway, until lightly browned.

For the Maple Dressing:

• Meanwhile, make the dressing by whisking together all of the ingredients until smooth and well combined.
• Serve the veggies on a plate with hummus and with a good drizzle of the dressing and ENJOY!

Notes

You can swap the veggies for whatever you prefer or have on hand!

Nutrition

Calories: 306kcal | Carbohydrates: 39g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 59mg | Potassium: 1045mg | Fiber: 6g | Sugar: 10g | Vitamin A: 16IU | Vitamin C: 95mg | Calcium: 86mg | Iron: 2mg

The post Roasted Potato, Chickpea, and Cauliflower Bowls appeared first on Food with Feeling.

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These Roasted Veggie Tzatziki Bowls are not only perfect for meal-prep but they’re such a simple dinner that feels fancy but is ultimate so easy to throw together!

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The post My Most Viral Recipes of 2024 appeared first on Food with Feeling.

If you love this recipe, you should try my seitan vegan turkey as well as my Vegan Wellington and my Jackfruit Pot Roast.

Thank you to Taylor for sponsoring this post! I’ve worked with them many times in the past and it means a lot to me that you support the brands that make my blog possible! Today, I’m showing you how to make this STUFFED Vegan Turkey Roast using Taylor’s digital kitchen thermometer to help you cook the roast to perfection.

Earlier this year, I posted my AMAZING Vegan Roast recipe and y’all went crazy for it! It was so fun seeing you all making it for Thanksgiving.

Quite a few people asked if the turkey could be stuffed similar to a “Tofurky” that you can buy at the store and the answer is YES. I figured I would give you a whole new recipe showing how I do it.

Why You’ll LOVE This Recipe

• Showstopper Dish: Perfect for impressing guests at Thanksgiving or any holiday meal. I really love serving this for Christmas dinner as well.
• Versatile: You can use any stuffing recipe—even boxed stuffing works great!
• Packed with Flavor: From the herb rub to the crispy rice paper, every bite isSO DELICIOUS!
• Make-Ahead Friendly: Prep the loaf ahead of time, then roast it when you’re ready to serve it!

Ingredients we’re working with

• Vital Wheat Gluten – this is the main base of the recipe. It’s used to create the seitan.
• Silken tofu – I also tested this with firm tofu and it does work but I like it with silken tofu a lot more.
• Seasoning – we’re using a few different things to season this turkey including fennel seeds, nutritional yeast, poultry seasoning, onion and garlic powder, and salt.
• Broth – the steam the turkey and add extra flavoring.
• Stuffing – you can use my delicious vegan stuffing recipe or any other that you prefer! You can even use a meat-free boxed mix of stuffing.
• Rice paper – this is what we’re using for the “skin” of the turkey. You *could* skip this but I LOVE how crispy it makes the outside.
• Herb roast – a good mixture of dried herbs, olive oil, and salt + pepper.

How to make this Homemade Tofurky

Make the seitan and press it out into a rectangle. Place the stuffing in the middle.

Fold the seitan over top of the stuffing.

Seal up the edges so that the stuffing is fully enclosed.

Steam the roast in a steamer basket for about 25 minutes.

You’ll know the roast is done steaming when it reaches 160 degrees F.

Wrap the loaf in rice paper and brush with olive oil. Sprinkle on the rub seasonings and roast for 30 minutes.

Tips for success

• Don’t Skip the Steaming: This step ensures your seitan is tender and fully cooked before roasting.
• Rice Paper for the Win: The rice paper gives the loaf a crisp, golden finish that’s reminiscent of turkey skin.
• Customize Your Stuffing: Use your favorite vegan stuffing recipe or a store-bought option for convenience.
• Monitor the Broth: Keep an eye on the steaming broth to prevent it from evaporating entirely.

Storage Instructions

Fridge: Store leftovers in an airtight container for up to 4 days.

Freezer: Wrap slices individually and freeze for up to 2 months. Reheat in the oven or microwave until warmed through.

If you try this Stuffed Vegan Turkey recipe or any other recipe on Food with Feeling, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating below to let others know how much you loved it. Happy cooking!! It helps others who are thinking of making the recipe, and I would love to hear about your experience making it.

And don’t forget to tag me on Instagram @foodwithfeeling!

Thanks again to Taylor for sponsoring this post and thank YOU for supporting the brands that make my blog possible!

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Stuffed Vegan Turkey

This STUFFED Vegan Turkey is my take on a homemade Tofurky that's relatively simple to make and tastes absolutely delicious!

Course dinner, vegan, vegan dinner

Cuisine American

Diet Vegan, Vegetarian

Prep Time 30 minutes minutes

Cook Time 50 minutes minutes

Servings 6

Calories 182kcal

Author Brita Britnell

Ingredients

• 1 ½ cups vital wheat gluten
• 14 oz block silken tofu
• 1 tablespoon water
• 2 teaspoons of poultry seasoning or something like Adobo seasoning also works well!
• ⅓ cup nutritional yeast
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 2 teaspoons crushed fennel seeds optional but highly recommended
• 1-2 cups of veggie broth for boiling
• 1 serving vegan stuffing
• 3 sheets rice paper
• Optional: springs of fresh rosemary and thin slices of citrus for roasting

For the herb rub:

• ½ teaspoon dried thyme
• ½ teaspoon dried parsley
• 1 teaspoon paprika
• Good pinch sea salt
• Freshly ground black pepper
• Olive oil for brushing

Instructions

• In the bowl of a food processor, add in the tofu and water and process until completely smooth and no lumps remain. Add in the vital wheat gluten, poultry seasoning, nutritional yeast, garlic powder, onion powder, salt, and fennel and blend until the mixture completely comes together and forms a ball inside of the food processor. Keep going until it all comes together into a tight ball as seen in the photos.
• On a piece of parchment paper, form the mixture into a to rectangle roughly 8×10 inches. Place the prepared stuffing into the middle and form it tightly into a loaf in the center. Wrap the seitan around the stuffing, pinching the edges all around so that it's completely sealed. Grease a steamer basket and place the loaf on top.
• Bring a pot or skillet of veggie broth to a simmer (using just enough so that it doesn’t simmer over and touch the loaf too much). Once simmering, add in the loaf and cover. Let steam for 25 minutes, checking to be sure there is always liquid in the pan to steam the seitan. Use a kitchen thermometer to check that the center is roughly 160 degrees F and that's when it's done. Remove from the heat.
• Working one at a time, run the rice paper sheets under water for 10 seconds each. Place the first 2 sheets on a piece of parchment paper so that they overlap in the middle a few inches. Place the seitan loaf in the middle and wrap the rice paper up the sides so that it hugs the loaf. Place the remaining piece of rice paper on the top and wrap it around the loaf so the whole thing is covered.
• Preheat the oven to 400 degrees F. Grease a roasting dish and, if using, arrange the rosemary and citrus in the pan and then put the seitan loaf on top. Brush all over with olive oil and then sprinkle generously with salt, freshly cracked black pepper, as well as the dried parsley, thyme, and paprika.
• Roast in the oven for 25-30 minutes or until it’s nicely browned and crispy. Let rest, slice, and enjoy!

Notes

You can use any stuffing recipe that you want! I even tested this with boxed stuffing (no shame! I grew up eating it and still kind of love it) and it turned out great.

Nutrition

Serving: 6g | Calories: 182kcal | Carbohydrates: 12g | Protein: 28g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 1mg | Sodium: 595mg | Potassium: 224mg | Fiber: 1g | Sugar: 1g | Vitamin A: 252IU | Vitamin C: 0.1mg | Calcium: 70mg | Iron: 3mg

The post Stuffed Vegan “Turkey” appeared first on Food with Feeling.

Looking for more vegan breakfast ideas? Try my Classic vegan cinnamon rolls as well as my Oat Flour Pancakes AND my Vegan French Toast!

Thank you to Taylor for sponsoring this post! I’ve worked with them many times in the past and it means a lot to me that you support the brands that make my blog possible! Today, I’m showing you how to make the PERFECT Vegan Cinnamon Rolls using a Taylor food scale to measure the flour!

There’s NOTHING I love more than a good pan of fresh cinnamon rolls on Christmas morning! Especially when I’m able to prep them the night before for MINIMAL work the morning of.

I wanted to elevate my cinnamon roll game this holiday season with these GINGERBREAD Cinnamon Rolls- they’re like the classic but with a slight flavor twist that you’ll love!

Why You’ll LOVE This Recipe

• Easy to customize: Add nuts, raisins, or swap the frosting for a vegan cream cheese glaze!
• Holiday vibes in every bite: Packed with warm gingerbread spices like cinnamon, nutmeg, and ginger!
• Vegan-friendly: Perfect for anyone following a plant-based diet. if you only need these to be egg free, feel free to use regular milk and butter.
• Make-ahead option: Prep them the night before for a stress-free holiday breakfast.
• Soft, fluffy, and gooey: The perfect texture for a cinnamon roll.

The Importance of Measuring Flour by Weight

When it comes to baking, precision is key—and this is especially true for flour. While using measuring cups might seem like the easiest option, it’s also the most inconsistent. A cup of flour can vary greatly depending on how you scoop it—sometimes you’ll end up with too much flour, which can make your dough tough and dense. Other times, you might not have enough, leaving your dough too sticky to work with.

That’s why I highly recommend measuring your flour by weight. Using a kitchen scale ensures that you get the exact amount called for in the recipe, every single time. Most baking recipes (including this one!) work best with a standard measurement of 120 grams of flour per cup.

Don’t have a kitchen scale yet? They’re affordable, easy to use, and a total game-changer for baking. Trust me—you need one! THIS is the Taylor scale I used for this recipe

Ingredients we’re working with

• Sugar: good old fashioned white sugar works great.
• All purpose flour: I suggest getting a higher quality flour for this recipe. I’ve never tried making this particular recipe gluten free but if that’s something you’re interested in, your best bet is to use a gluten-free 1-1 flour.
• Plant-based milk: any kind of plant based milk would work well in this recipe including coconut milk, soy milk or oat milk.
• Vegan butter: I’ve been really liking the Country Crock plant butter lately but whatever you have will work well!
• Active dry yeast and salt
• Brown sugar and vegan butter for the filling PLUS some warming spices
• Molasses: for that classic gingerbread taste!

Tips for success

1. Don’t overheat the milk mixture: If the milk is too hot, it’ll kill the yeast. Aim for a “bathwater” temperature—around 110°F. I use this Taylor digital thermometer to make sure the temperature is just right!
2. Let your dough rise in a warm spot: If your kitchen is cold, you can let the dough rise in a slightly warmed oven (turn it on for 1-2 minutes, then off).
3. Soft butter is key for the filling: Ensure the butter is spreadable but not melted to get that perfectly gooey filling we all love!
4. Use a sharp knife or dental floss to slice: Dental floss ensures clean cuts without squishing the dough. A good cerated knife also works well.
5. Frost while warm: Spread the frosting while the rolls are still hot to let it melt into the crevices—heavenly!

Storage Instructions

• Room Temperature: Store in an airtight container for up to 2 days.
• Refrigerator: Place in an airtight container and refrigerate for up to 5 days. Reheat before serving.
• Freezer: Freeze unfrosted rolls for up to 3 months. When ready to enjoy, simply thaw, warm, and frost.

If you try this Vegan Gingerbread Cinnamon Rolls recipe or any other recipe on Food with Feeling, don’t forget to leave a comment and a ⭐⭐⭐⭐⭐ rating below to let others know how much you loved it. Happy baking!! It helps others who are thinking of making the recipe, and I would love to hear about your experience making it.

And don’t forget to tag me on Instagram @foodwithfeeling!

Thanks again to Taylor for sponsoring this post and thank YOU for supporting the brands that make my blog possible!

More vegan breakfast ideas for you:

• Vegetarian Breakfast Hash
• Vegan French Toast
• Tempeh Bacon
• Baked Vegan Donuts

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Gingerbread Cinnamon Rolls

These Gingerbread Cinnamon Rolls are VEGAN and simple to make! They can even be prepped the day before for easy cinnamon rolls in the morning.

Course baking, Breakfast, vegan breakfast

Cuisine American

Diet Vegan, Vegetarian

Prep Time 2 hours hours

Cook Time 30 minutes minutes

Servings 12

Calories 387kcal

Author Brita Britnell

Ingredients

For the dough:

• 1 ½ cups milk of choice at room temperature*
• ⅓ cup vegan butter melted
• ¼ cup organic sugar
• 1 packet active dry yeast 2 1/4 teaspoon of yeast
• 4 cups flour (500g) divided
• ¾ teaspoon salt

For the filling:

• ½ cup vegan butter at room temperature you want it to be soft enough to spread along the dough
• 3 tablespoons molasses
• ¾ cup brown sugar
• 1 tablespoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 teaspoon ground ginger

For the frosting:

• 1 cup powdered sugar
• 1 tablespoon milk of choice

Instructions

• In a small saucepan, mix together the milk, butter, and sugar. Cook over low-medium heat, stirring frequently, until the sugar is dissolved and the liquid reaches 110 degrees F. It should feel like a nice hot bath but should NOT be too hot to touch. If your liquid gets too hot, you need to let it cool down (roughly to 110 degrees) before proceeding —hot liquid will ruin the yeast.. Remove from the heat.
• Sprinkle the packet of yeast over top of the milk mixture and let sit for 2 minutes so the yeast can activate. Pour the mixture into a large bowl.
• Add in 3 1/2 cups of flour and the salt. Mix with a wooden spoon until just combined. Cover the bowl and let the dough rise for 1 hour. It should rise to nearly double.
• Pre-heat the oven to 350 degrees F and grease a roughly 9×13 inch casserole dish and set aside.
• In a small bowl, mix together the butter, molasses, brown sugar, cinnamon, nutmeg, and ginger for the filling. Set aside.
• Add an additional 1/2 cup of flour to the dough and mix with your hands until combined. It will be a little shaggy at this point. Turn out onto a well floured surface and knead for about 3 minutes. If the dough is sticky at all, add more flour, 1 tablespoon at a time.
• On a floured surface, roll the dough out into a rectangle that’s roughly 15 x 9 inches. Stretch the corners just a bit to make sure that everything is even.
• Spread the softened butter on the dough leaving about a 1/4 inch margin around the edges. Evenly sprinkle on the brown sugar and cinnamon mixture.
• Starting at one of the longer edges, tightly roll up the dough and place the log seam side down. Cut the dough into 12 even pieces and then place them into the prepared baking dish. Cover the dish and let rise again for 30 minutes. If desired, you can cover the dish and place it into the fridge overnight so they're ready to bake in the morning.*** Bake for 30 minutes.
• Prepare the frosting by whisking together the frosting ingredients. Once out of the oven, frost immediately and ENJOY!

Notes

*you can use any plant based milk that you want here

***to bake the cinnamon rolls in the morning, prepare them the night before and put them in the fridge BEFORE the second rise. Take them out of the fridge 1 hour before you desire to bake them so that they can rise for a second time (they should puff up a decent bit). To lightly speed up the 2nd rise, you can put them in the oven for 30 minutes at 100 degrees F BEFORE starting to pre-heat the oven. Proceed with the recipe as usual.

Nutrition

Calories: 387kcal | Carbohydrates: 65g | Protein: 5g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 266mg | Potassium: 194mg | Fiber: 2g | Sugar: 33g | Vitamin A: 653IU | Vitamin C: 0.03mg | Calcium: 74mg | Iron: 2mg

The post Gingerbread Cinnamon Rolls appeared first on Food with Feeling.

Want more simple Baked Oats recipes? You should give my classic baked oats a try as well as my one pan mixed berry baked oatmeal and my Apple Pie Cinnamon Baked Oatmeal!

Hopefully you know by now what a huge fan I am of baked oats! I have so many different variations on my site and am always adding more.

I’m sharing this particular recipe as part of my holiday series of recipes and I really love how it turned out!

Lets dive right into it.

Ingredients you’ll need

• Cocoa powder
• Old-fashioned oats: The base of this recipe, providing texture and fiber. I’ve never tried this with any other kind of oats so I can’t say how well it would work.
• Milk of choice: Use whatever you have on hand—dairy, almond, oat, or soy milk all work well!
• Peppermint extract: For that classic holiday taste! be sure not to add too much as it is pretty strong!
• Maple syrup: Natural sweetness that keeps this refined sugar-free.
• Nut butter: Adds creaminess and a boost of protein—use your favorite kind OR you can use something like sunflower seed butter for a nut free option!
• Ripe banana: Acts as a natural sweetener and binder. This is what we’re using instead of an egg to keep it plant- based.
• Optional chocolate chips: Because more chocolate is always a good idea!
• Crushed peppermint: For that festive topping (and a satisfying crunch!).

Expert Tips

• Don’t overblend: A few oat pieces are okay for texture.
• Make it extra decadent: Drizzle melted chocolate on top before serving.
• Go nut-free: Swap the nut butter for sunflower seed butter.
• Meal prep win: Bake ahead, slice, and refrigerate for quick breakfasts all week.

Frequently asked questions

If You Try This Recipe

If you try this Baked Oats recipe or any other recipe on Food with Feeling, don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe, and I would love to hear about your experience making it.

And don’t forget to tag me on Instagram @foodwithfeeling!

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Chocolate Peppermint Baked Oats

These Chocolate Peppermint Baked Oats taste just like a fudge brownie with a nice holiday twist that everyone will love! It comes together ALL in one blender and make for a delicious meal prepped breakfast!

Course Breakfast

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Calories 263kcal

Author Brita Britnell

Ingredients

• 2 tablespoons cocoa powder
• 1 cup old fashioned oats
• ⅔ cup milk of choice
• ½ tablespoon baking powder
• ½ teaspoon baking soda
• pinch salt
• ½ teaspoon peppermint extract
• ¼ cup maple syrup
• 3 tablespoons nut butter
• 1 ripe banana

Mix-ins

• Optional handful of chocolate chips
• For topping: crushed peppermint

Instructions

• Preheat the oven to 350 degrees F. Grease a small dish with cooking spray. My dish is about 6×9 inches but a bread pan or an 8×8 would work as well.
• In the base of a blender, combine all of the ingredients minus the toppings. Blend until smooth and few lumps remain. Pour into the prepared pan.
• Fold in the chocolate chips and sprinkle the top with crushed peppermint.
• Bake for 25-30 minutes until set on the top and a toothpick inserted in the middle comes out mostly clean. It’s ok if it’s still a little soft. Let cool slightly and enjoy!

Nutrition

Calories: 263kcal | Carbohydrates: 40g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 5mg | Sodium: 316mg | Potassium: 414mg | Fiber: 5g | Sugar: 18g | Vitamin A: 85IU | Vitamin C: 3mg | Calcium: 217mg | Iron: 2mg

The post Chocolate Peppermint Baked Oats appeared first on Food with Feeling.

And if you want more delicious potato recipes, take a look at my Crockpot Mashed Potatoes, my Rosemary Fried Potatoes, these Cheesy Hasselback Potato dish, this Crispy Potato Bake AND these Accordion Potatoes!

How to make it:

Making these roasted garlic mashed potatoes is surprisingly simple! The worst part is simply waiting for the garlic to roast. Here’s a quick breakdown of how to do it:

First, you’ll want to roast the garlic. This is where all the magic happens—cut the tops off the garlic heads, drizzle them with olive oil, and wrap them in foil. Pop them in the oven, and in about an hour, you’ll have soft, golden cloves that are sweet and flavorful. Trust me, it’s worth the extra time!

Next, peel and chop them into big chunks so they cook evenly. Boil them in salted water until they’re perfectly tender and easy to pierce with a fork.

Now comes the fun part: mashing! Add the butter first (it melts beautifully into the hot potatoes), then mash away until they’re as smooth or chunky as you like. Stir in the milk, mayo, and cream cheese if you’re feeling indulgent. I like to season with salt and pepper throughout, tasting as I go to get it just right.

Finally, squeeze in that roasted garlic. You can mash it into a paste first for an extra smooth mix, or just pop the cloves straight into the potatoes and stir them in. Either way, the garlic flavor will shine through.

What to serve with these potatoes:

• Vegan Turkey
• Vegetarian Wellington
• Garlic Butter Tofu
• Lentil Loaf

Frequently asked questions

If you try this Roasted Garlic Mashed Potatoes recipe or any other recipe on Food with Feeling, don’t forget to rate the recipe and leave a comment below! It helps others who are thinking of making the recipe and I would love to hear about your experience making it.

And don’t forget to tag me on Instagram @foodwithfeeling !

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Roasted Garlic Mashed Potatoes

These Roasted Garlic Mashed Potatoes are so simple to make and the addition of the two heads of roasted garlic adds SO MUCH amazing flavor! These would be perfect for weeknight dinners or even to serve at Thanksgiving or Christmas.

Servings 6 servings

Calories 470kcal

Author Brita Britnell

Ingredients

• 2 heads garlic
• 1 teaspoon olive oil
• 2 cups water
• 4 pounds Yukon Gold potatoes peeled and diced into large chunks (about 4-6 pieces per potato)
• 1 teaspoon salt
• ½ cup milk of choice
• ½ cup mayo
• ⅓ cup butter at room temperature
• Optional but highly recommended: 3 tablespoons cream cheese
• Additional salt and pepper to taste

Instructions

• Preheat the oven to 400°F. Cut the tops off the heads of garlic so the tops of the cloves are exposed. Drizzle with 1 teaspoon of olive oil and wrap tightly in foil. Place directly in the oven or on a baking tray, and roast for 1 hour or until very soft and browned on top. Let cool until safe to handle.
  2 heads garlic, 1 teaspoon olive oil
• Place the peeled and chopped potatoes into a large pot. Add the 2 cups of water (or more as needed) to fully submerge the potatoes with about 1 inch of water above them. Stir in 1 teaspoon of salt.
  2 cups water, 4 pounds Yukon Gold potatoes, 1 teaspoon salt
• Bring the pot to a boil over high heat, then lower the heat to a simmer. Cover and cook for 15-20 minutes, or until the potatoes are easily pierced with a fork. Once cooked, drain the water completely and return the potatoes to the pot.
• Add the softened butter to the pot with the drained potatoes. Using a potato masher or electric hand beaters, mash the potatoes until creamy, with little or no chunks remaining.
  ⅓ cup butter
• Stir in the milk, mayo, cream cheese (if using), and season with additional salt and pepper to taste. Start with ¼ teaspoon of fine sea salt and a pinch of pepper, then adjust as desired.
  ½ cup milk of choice, ½ cup mayo, Optional but highly recommended: 3 tablespoons cream cheese, Additional salt and pepper
• Squeeze the roasted garlic cloves directly into the potato mixture. For a smoother texture, you can mash the garlic into a paste before adding it. Mix well to evenly incorporate.
• Serve warm and enjoy!

Notes

• For ultra-creamy potatoes: Warm the milk slightly before adding it to the mixture.
• For fluffy mashed potatoes: If you have a potato ricer, I highly suggest using that as it makes the mashed potatoes extra fluffy.
• Make-ahead tip: Roasted garlic can be prepared up to 2 days in advance and stored in the refrigerator.

Nutrition

Serving: 6g | Calories: 470kcal | Carbohydrates: 54g | Protein: 7g | Fat: 26g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 37mg | Sodium: 617mg | Potassium: 1314mg | Fiber: 7g | Sugar: 3g | Vitamin A: 366IU | Vitamin C: 60mg | Calcium: 70mg | Iron: 2mg

The post Roasted Garlic Mashed Potatoes appeared first on Food with Feeling.

I’ve worked on this recipe for MONTHS and I absolutely love LOVE how it turned out! I tested it so many different ways and this final version is PURE perfection.

I often get a lot of pushback when I create traditional meat recipes turned vegan but quit frankly, I do not care ONE BIT! If vegan turkey is not your thing then you can move right along.

But for those of you that are interested in a VEGAN TURKEY that’s soft on the inside, crispy on the outside, and absolutely packed with SO MUCH flavor, you have landed in the right place. Let’s dive right on into this one.

Ingredients you’ll need:

• Vital Wheat Gluten. This is the VITAL component of the recipe. It’s found at most grocery stores in the flour or health foods section.
• Silken tofu. I tried this recipe with several different types of tofu and I decided that silken tofu gives the turkey the best texture without drying it out at all.
• Spices.
• Nutritional yeast.
• Rice paper. this is absolutely optional but it gives the turkey “skin” that gets browned and beautifully crispy in the oven.

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Vegan Turkey

Course dinner, vegan, vegan dinner

Cuisine American

Diet Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 50 minutes minutes

Servings 6

Calories 181kcal

Author Brita Britnell

Ingredients

• 1 ½ cups vital wheat gluten
• 14 oz block silken tofu
• 1 tablespoon water
• 2 teaspoons of poultry seasoning or something like Adobo seasoning also works well!
• ⅓ cup nutritional yeast
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 2 teaspoons crushed fennel seeds optional but highly recommended
• 1-2 cups of veggie broth for boiling
• 3 sheets rice paper
• Optional: springs of fresh rosemary and thin slices of citrus for roasting

For the herb rub:

• ½ teaspoon dried thyme
• ½ teaspoon dried parsley
• 1 teaspoon paprika
• Good pinch sea salt
• Freshly ground black pepper
• Olive oil for brushing

Instructions

• In the bowl of a food processor, add in the tofu and water and process until completely smooth and no lumps remain. Add in the vital wheat gluten, poultry seasoning, nutritional yeast, garlic powder, onion powder, salt, and fennel and blend until the mixture completely comes together and forms a ball inside of the food processor. Keep going until it all comes together into a tight ball as seen in the photos.
• On a piece of parchment paper, form the mixture into a tight loaf about the size of a small loaf of bread. Aim for it to be roughly 9 inches long by 5 inches wide and about 3-4 inches tall. Grease a steamer basket and place the loaf on top.
• Bring a pot or skillet of veggie broth to a simmer (using just enough so that it doesn’t simmer over and touch the loaf too much). Once simmering, add in the loaf and cover. Let steam for 25 minutes, checking to be sure there is always liquid in the pan to steam the seitan. Uncover and remove from the heat.
• Working one at a time, run the rice paper sheets under water for 10 seconds each. Place the first 2 sheets on a piece of parchment paper so that they overlap in the middle a few inches. Place the seitan loaf in the middle and wrap the rice paper up the sides so that it hugs the loaf. Place the remaining piece of rice paper on the top and wrap it around the loaf so the whole thing is covered.
• Preheat the oven to 400 degrees F. Grease a roasting dish and, if using, arrange the rosemary and citrus in the pan and then put the seitan loaf on top. Brush all over with olive oil and then sprinkle generously with salt, freshly cracked black pepper, as well as the dried parsley, thyme, and paprika.
• Roast in the oven for 25-30 minutes or until it’s nicely browned and crispy. Let rest, slice, and enjoy!

Nutrition

Serving: 6g | Calories: 181kcal | Carbohydrates: 12g | Protein: 28g | Fat: 3g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Cholesterol: 1mg | Sodium: 438mg | Potassium: 227mg | Fiber: 1g | Sugar: 1g | Vitamin A: 168IU | Vitamin C: 0.1mg | Calcium: 71mg | Iron: 3mg

The post Vegan Turkey appeared first on Food with Feeling.

Every fall, I absolutely have to whip up some of this crockpot apple butter! It comes together with just a few simple ingredients to create a rich, velvety spread that will fill your home with the warm scent of cinnamon and apples.

As the apples cook down slowly in the slow cooker, they absorb the deep flavors of brown sugar, cinnamon, nutmeg and vanilla. The result is a sweet, spiced apple butter that’s perfect for spreading on toast, drizzling over pancakes, stirring into oatmeal or enjoying by the spoonful.

Why you will love this recipe

• Easy to make: Just toss the ingredients into the slow cooker and let it do all the work!
• Super flavorful: Sweet apples, cinnamon, nutmeg, and vanilla combine for a warm, comforting spread.
• Perfect for fall: The smell of apples and spices simmering all day fills your home with cozy vibes.
• No added preservatives: Homemade apple butter with simple, natural ingredients.
• Great for gifting: Makes a perfect homemade gift for friends and family.

The ingredients in this recipe are very simple:

• Fresh apples: You can use any variety that you’d like and I like to mix different kinds together when making apple butter for a more dynamic flavor.
• Brown sugar: My recipe calls for 1 1/2 cups of sugar but you can use half of that if you want a less sweet apple butter.
• Cinnamon + nutmeg: Adds warm, cozy, fall flavor everyone loves.
• Vanilla extract: Many recipes don’t call for vanilla in apple butter but I really like it. This could also be left out as desired. You could also swap it for bourbon (YUM!).
• Salt: Helps balance the sweetness and enhances the other flavors.

How to make Crockpot Apple Butter:

While this is a rather lengthy process (that will leave your house smelling AMAZING!), it’s actually very easy. Let’s go over the specifics:

Start out by peeling and dicing your apples. You’ll want to weigh out 5 pounds of diced apples (it ends up being about 5 3/4 pounds of whole apples). I’ve found that diced apples work better than slices in this recipe.

Add all of the ingredients, minus the vanilla, into your slow cooker and mix to combine. Cook on high for 1 hour and then turn the heat to LOW and cook for 10-12 hours. I typically stir it every few hours but this really isn’t necessary. So as desired, you could let it cook overnight once you’ve turned it down to low.

Once it’s almost done cooking, stir in the vanilla and let it cook with the lid off, on low, for one additional hour. This cooks off some of the moisture and thickens up the apple butter a bit. At this point, the apple butter is ready to enjoy and will be about the consistency of chunky applesauce.

I prefer to blend mine up with an immersion blender (although a regular blender will also work – just be careful with the hot liquid) to get it ultra creamy and more like traditional apple butter. Serve and ENJOY!

Helpful tips

• Make less: My recipes calls for 5 pounds of apples which admittedly makes a hefty amount of apple butter. It freezes well so I like to pop a jar in the freeze AND still have a couple of small jars leftover to give to friends. If you’d like to make less of the apple butter, you can easily cut the recipe in half and simply weigh out 2 1/2 pounds of apples.
• Use a mix of apples: A couple of different apple varieties, such as Fuji, Gala, or Honeycrisp with a tart variety like Granny Smith, brings depth of flavor. Using sweeter apples also means you may need less sugar.
• Peeling and coring: Even though you’ll blend the apples, be sure to peel and core them first. This will result in a smoother texture and prevent any bitterness from apple skins.
• Cook low and slow: For the richest, thickest apple butter, let it cook on low for 10 hours. This slow cooking process allows the flavors to deepen.

Frequently asked questions

Ways to enjoy it:

Most often, I LOVE to eat my apple butter on a piece of toast but this is also great on waffles, biscuits, pancakes and muffins!

I HIGHLY suggest mixing some into oatmeal which is so so delicious!

Storing apple butter:

Put the apple butter in airtight containers and store in the fridge for a few weeks. It also freezes well! Place it in the freezer and use within 6 months.

More apple recipes

• Easy Sautéed Cinnamon Apples
• Vegan Apple Crisp
• Easy Apple Tart
• Dutch Apple Pie

ALRIGHT that’s it for today!  As always, if you end up making this apple butter, please snap a quick photo and tag me on Instagram @foodwithfeeling! I always LOVE to see what you’re making from the blog.

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Crockpot Apple Butter

This Crockpot Apple Butter is SO simple to make and produces the creamiest and sweetest apple butter that you’ll ever have!

Course jam

Cuisine American

Diet Vegan, Vegetarian

Prep Time 20 minutes minutes

Cook Time 12 hours hours

Total Time 12 hours hours 20 minutes minutes

Servings 40 oz

Calories 61kcal

Author Brita Britnell

Ingredients

• 5 pounds apples peeled, cored, and rough diced** see note for varieties
• 1 ½ cups brown sugar packed
• ½ teaspoon salt
• 2 teaspoons cinnamon
• 1 teaspoon vanilla extract
• ¼ teaspoon nutmeg

Instructions

• Add the diced apples into a 6-quart or larger Crockpot. Mix in the remaining ingredients minus the vanilla: brown sugar, salt, cinnamon, and nutmeg and mix so that the apples are evenly coated.
  5 pounds apples, 1 ½ cups brown sugar, 1/2 teaspoon salt, 2 teaspoons cinnamon, 1/4 teaspoon nutmeg
• Cover and set the slow cooker to HIGH for 1 hour. Reduce the heat to LOW and cook for 10 hours. It’s not absolutely necessary, but I like to give it a good stir every 1-2 hours.
• After the 10 hours, remove the lid and stir in the vanilla. Let it cook, uncovered, for 1 additional hour to cook off some of the moisture. Remove from the heat and stir in the vanilla.
  1 teaspoon vanilla extract
• You can serve the apple butter as is OR blend it so that it's creamy. The best way to do this is using an immersion blender but a regular blender will also work (just be very careful when transferring and blending the hot apple butter!). Serve and ENJOY!

Video

Notes

**I used freshly picked Oregon apples with lots of crimson reds, Ida Red apples with a few Cortland thrown in as well. You can use a variety of different apples and you can use several different kinds of apples in one apple butter recipe. Other varieties that work well: braeburn, Cortland, Fuji, grimes golden, jonamac, liberty, and McIntosh

*this freezes well so I suggest putting a jar or 2 in the freezer for later! it also makes a great gift :)

Nutrition

Calories: 61kcal | Carbohydrates: 16g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.005g | Sodium: 32mg | Potassium: 72mg | Fiber: 1g | Sugar: 14g | Vitamin A: 31IU | Vitamin C: 3mg | Calcium: 11mg | Iron: 0.1mg

The post Slow Cooker Apple Butter appeared first on Food with Feeling.

We’re going to keep it quick and simple today! These bowls are delicious and you NEED them.

If you enjoy the recipe, I would greatly appreciate a comment and review on the post :)

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Maple Dijon Roasted Veggie Bowls

These Maple Dijon Roasted Veggie Bowls are simple to make and a great vegan dinner that's great for meal prep! We love to make these in the fall but they're great year-round.

Course dinner, vegan dinner

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 4 servings

Calories 307kcal

Author Brita Britnell

Ingredients

For the roasted veggies:

• 1 large head of broccoli cut into small florets (about 2 cups)
• 1 small head cauliflower cut into small florets (about 2 cups)
• 2 large carrots peeled and sliced
• 1 can 15 oz chickpeas drained and rinsed
• ½ a red onion sliced
• 1 tablespoon of olive oil
• ½ teaspoon garlic powder
• Fine sea salt and black pepper to taste

For the Maple Dijon Dressing:

• ⅓ cup tahini
• ½ cup dijon mustard
• 2 tbs lemon juice
• 2 tbs maple syrup
• ¼ cup apple cider vinegar
• Optional for creaminess: 2 tbs of sour cream or greek yogurt
• Splash of water as needed
• Salt and pepper to taste

Instructions

For the roasted veggies:

• Preheat the oven to 400 degrees F.
• On a large baking tray (or 2 trays as need so that the veggies are not over crowded), add on the broccoli, cauliflower, carrots, chickpeas, and red onion. Drizzle the veggies with olive oil and sprinkle on the garlic powder, salt, and pepper. Toss so that everything is covered in oil.
  1 large head of broccoli, 1 small head cauliflower, 2 large carrots, 1 can 15 oz chickpeas, ½ a red onion, 1 tablespoon of olive oil, ½ teaspoon garlic powder, Fine sea salt and black pepper to taste
• Bake in the oven for 30-35 minutes, tossing halfway, until lightly browned.

For the Maple Dijon Dressing:

• Meanwhile, make the dressing by whisking together all of the ingredients until smooth and well combined.
• Serve the veggies with a good drizzle of the maple dijon dressing and ENJOY!

Nutrition

Serving: 4g | Calories: 307kcal | Carbohydrates: 35g | Protein: 12g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Sodium: 466mg | Potassium: 1213mg | Fiber: 10g | Sugar: 14g | Vitamin A: 6079IU | Vitamin C: 212mg | Calcium: 177mg | Iron: 3mg

The post Maple Dijon Roasted Veggie Bowls appeared first on Food with Feeling.

Instant Pot Sweet Potatoes are quick, easy and delicious! Using your instant pot or pressure cooker to cook sweet potatoes will reduce the cook time in half compared to baking and they turn out perfectly every time with little effort.

Since sharing my guide for making Instant Pot Baked Potatoes, I figured that we should also explore sweet potatoes in the instant pot. Turns out, the whole process is exactly the same….just with a different potato!

Why you will love this recipe

• So simple: All you need to do for instant pot sweet potatoes is toss the potatoes in the pressure cooker and cook them to perfection! There are only few key ingredients needed and not many steps to follow, which makes this perfect for even beginner cooks. 
• Wonderful taste and texture: Sweet potatoes cooked in the instant pot turn out deliciously soft, sweet, and fluffy. 
• Versatile: Baked potatoes are the perfect vehicle for all of your favorite toppings! Add any seasonings and toppings that you’re craving. They taste great paired with a variety of meals or enjoy them as the main dish, stuffed with chili.

What you’ll need

There are many ways to dress up a sweet potato, but there’s really only one essential ingredient for this recipe: whole sweet potatoes! 

• Sweet potatoes: It’s best to use 4 medium or large sweet potatoes that look to be the same size. This way they will cook evenly. The outside should be somewhat smooth and evenly shaped without cuts, cracks, or blemishes. Small sweet potatoes also work well but you will need to shorten the cook time.
• Water: 1 cup of water is needed to create the steam that will build up and pressurize the cooker.
• Flaky salt & pepper: Optional, to flavor the sweet potatoes once cooked. Feel free to also add dried or fresh herbs for more flavor. You can also sprinkle on your favorite seasoning and/or spice blends.
• For serving: my favorite way to enjoy a sweet potato is simply with a little butter and cinnamon! A drizzle of honey or maple syrup also goes a long way. Yum! I also have a delicious recipe for black beans stuffed sweet potatoes that you need to try (it’s perfect loaded up with sour cream, chives or green onions and a little bit of cheese).

How to make this recipe

This is more of a how-to than an actual recipe. Once you’ve learned how to use your Instant Pot to cook sweet potatoes, it will be your go-to cooking method. Here are the simple steps:

• Prep: To make sweet potatoes in the instant pot, we’re going to start by scrubbing the potatoes clean and then poking each one about 6 times with a fork to help them vent while cooking.
• Add the water and seal: Place the trivet into your instant pot (the one that came with it) and pour in the 1 cup of water. Place the potatoes on top of the trivet. It’s okay to stack them if needed. Put the top on and seal the instant pot.
• Cook: Cook on manual HIGH pressure for 16 minutes (if your potatoes are sightly smaller, go for 14 minutes and if your potatoes are extra large, go for 18 minutes). When the instant pot is done cooking, let the pressure naturally release which will take about 8-10 minutes. You’ll know it’s done when the metal pin has dropped.

Helpful tips

• Serving option: When I’m in the mood for a simple sweet potato with brown sugar, I like to place the cooked potatoes on a baking sheet and spray them with cooking spray. Then, I broil the potatoes for about 3-4 minutes (making sure to watch carefully) to lightly crisp up the skins.
• Size of sweet potatoes: Cook time can vary depending on the size of your potatoes. If they end up underdone, you can cook the potatoes for an additional few minutes.
• Use the trivet: Be sure to use the trivet, so the potatoes are not sitting in the water and becoming soggy.

Frequently asked questions

Storage and make ahead

These instant pot sweet potatoes are great for meal prep! Cook a batch at the beginning of the week, so you have sweet potatoes to heat up for lunch or use in various recipes!

• Storing in the refrigerator: Place the cooked sweet potatoes in an airtight container and store in the fridge for 5-7 days.
• Freezing: Place in a freezer-safe container or bag and freeze for up to 6 months. Thaw overnight in the fridge before reheating.
• Reheating: Easily reheat in the instant pot by adding water under your trivet and cooking for 3 minutes. You can also reheat the sweet potatoes in the oven for 10 minutes at 400 degrees F and in the microwave with 30-second intervals. Be careful with the microwave method because they can become overly dry.

Sweet potato recipes

I’m a huge fan of sweet potatoes and I have so many delicious recipes to try! Just type “sweet potato” into the search bar of my blog and it’ll pull up all of my sweet potato recipes! Here are some of my favs:

• Sweet Potato Chili
• Sweet Potato Black Bean Tacos
• Vegan Sweet Potato Casserole
• Sweet Potato Pie

Here are some more basic instant pot recipes that you might like:

• Instant Pot Mashed Potatoes
• Instant Pot Baked Potatoes
• Instant Pot Basmati Rice
• Instant Pot Quinoa

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Instant Pot Sweet Potatoes

Learn how to make Instant Pot Sweet Potatoes with all my best tips! This simple guide will teach you how EASY it is to make perfect sweet potatoes that are ready in just 20 minutes to enjoy in a variety of ways!

Course instant pot

Cuisine American

Prep Time 5 minutes minutes

Cook Time 16 minutes minutes

Total Time 21 minutes minutes

Servings 4 potatoes

Calories 194kcal

Author Brita Britnell

Ingredients

• 4 medium sweet potatoes
• 1 cup of water

Instructions

• Using a fork, poke each potato about 6 times.
  4 medium sweet potatoes
• Place the trivet into your instant pot (the one that came with it) and pour in the 1 cup of water. Place the potatoes on top of the trivet. It’s okay to stack them if needed. Put the top on and seal the instant pot.
  1 cup of water
• Cook on manual HIGH pressure for 16 minutes (if your potatoes are sightly smaller, go for 14 minutes and if your potatoes are extra large, go for 18 minutes).** When the instant pot is done cooking, let the pressure naturally release which will take about 8-10 minutes. You’ll know it’s done when the metal pin has dropped.
• Optional step: put the cooked potatoes on a baking sheet, spray with cooking spray. Broil the potatoes for about 3-4 minutes (make sure to watch carefully!) to lightly crispy up the skins. I only do this if I’m eating a simple sweet potato with brown sugar etc. Totally not a necessary step!
• ENJOY!!

Video

Notes

**Cook time can vary depending on the size of your potatoes. If they end up underdone, you can cook the potatoes for an additional few minutes.

Nutrition

Calories: 194kcal | Carbohydrates: 45g | Protein: 4g | Fat: 0.1g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.003g | Sodium: 124mg | Potassium: 762mg | Fiber: 7g | Sugar: 9g | Vitamin A: 32063IU | Vitamin C: 5mg | Calcium: 68mg | Iron: 1mg

The post Instant Pot Sweet Potatoes appeared first on Food with Feeling.