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.

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.

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.

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.

These CHEESY Stuffed Hasselback Potatoes are simple to make and such a delicious and fun side dish! You can easily customize these based on your preferences and even make them dairy free by leaving the cheese out completely.

Why you will love this recipe

• They taste incredible: These hasselback potatoes might be popular because of their visual appeal, but they also have the best taste and texture. The thin cuts get nice and crispy, while the inside will be perfectly tender. The garlic, butter and cheese melts in between the folds for deliciousness in every bite.
• Easy to make: They may look complicated but you’ll be surprised by how easy they are to make. Once you slice the potatoes, and season them, the oven will do the rest for you.
• Versatile: Cheesy potatoes pair well with any of your main dishes or protein. Plus you can swap the flavor and seasonings with whatever you want! You could even add taco seasoning and Mexican cheese and serve these with Mexican food.

Ingredients needed:

Just a handful of simple ingredients is all you need to whip up a fancy-looking but oh so easy side! Here’s what’s needed to make this hasselback potato recipe:

• Potatoes. I really love this recipe with russet potatoes, but honestly any good baking potatoes would work well including yukon gold potatoes.
• Garlic butter. We’re going to melt our butter and mix in some garlic powder, salt and pepper. When you brush it on, you want to make sure that some of it gets inside of the potatoes.
• Cheese. I used cheddar cheese on the inside and a little parmesan on top.
• For topping. I LOVE these topped with chives (or fresh herbs such as rosemary or thyme!) and a little sour cream.

How to make this recipe

You might assume that these are difficult to make because of the unique fan-like appearance. They are actually so simple! It takes just a little bit of extra time to make the cuts, but it’s totally worth it. Here’s how:

1. Make the cuts. Pre-heat the oven to 425 degrees F. Slice the potatoes by placing them (one at a time) in between 2 wooden spoons of kitchen utensils (see video for reference). This will allow you to more accurately slice the potatoes without slicing too far down to the bottom. Make very thin slices into the potato going all the way across. You want the slices to be roughly 1/4 inch thick each. Having a very sharp knife will make this easier.
2. Bake. Place the potatoes, cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with a little salt. Bake for 50 minutes.
3. Make the garlic butter mixture. Meanwhile, in a small bowl, mix together the melted butter, salt, pepper, and garlic powder.
4. Add cheese and butter. After 50 minutes, remove the potatoes from the oven and evenly distribute the slices of cheddar cheese into the cuts of the potatoes. I added a slice of cheese in roughly every 3rd-4th cut. Brush the tops of the potatoes with the butter mixture. Sprinkle with the parmesan cheese.
5. Continue to bake. Bake for 15 more minutes. Top with chives and enjoy!

Helpful tips

• To peel or not to peel. Whether or not to peel your potatoes is a matter of personal preference. I actually really like the peel! The skin adds texture, gets deliciously crispy and houses a good portion of the nutrition in potatoes.
• Change the flavor. Experiment with different flavorings and seasonings. Some tasty options are chili powder, Italian seasoning and ranch seasoning.
• Toppings. Serve these with a dollop of sour cream, crumbled bacon, chives and any other favorite toppings. Or enjoy them as-is straight out of the oven!

Frequently asked questions

Storage recommendations

• Storing. To store your leftover hasselback potatoes, place them in an airtight container in the fridge for up to 4 days.
• Reheating. You can reheat these in a microwave-safe dish for 1-2 minutes until they are heated through, or warm in a preheated oven at 350ºF for 6-8 minutes.

More potato recipes you’ll love:

• Instant Pot Mashed Potatoes
• Vegan Mashed Potatoes
• Vegan Scalloped Potatoes
• Potato Leek Soup

That’s it for today! I’m excited to see more of you making this recipe because it’s seriously so simple and SO GOOD! if you do make it, PLEASE tag my on Instagram @foodwithfeeling!

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Cheesy Hasselback Potatoes

These Cheesy Hasselback Potatoes are simple to make and an absolutely fun way to serve baked potatoes!

Course Side, Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 4

Calories 407kcal

Author Brita Britnell

Ingredients

• 4 russet potatoes all roughly the same size
• 1 tbsp olive oil
• 3 tbsp unsalted butter melted
• 1 tsp fine sea salt
• ½ tsp freshly ground black pepper
• 1 tsp garlic powder
• 3 tbsp Parmesan cheese freshly finely shredded
• 4 oz block of sharp cheddar thinly sliced
• chives for garnish chopped

Instructions

• Pre-heat the oven to 425 degrees F.
• Slice the potatoes by placing them (one at a time) in between 2 wooden spoons of kitchen utensils (see video for reference). This will allow you to more accurately slice the potatoes without slicing too far down to the bottom. Make very thin slices into the potato going all the way across. You want the slices to be roughly 1/4 inch thick each. Having a very sharp knife will make this easier.
  4 russet potatoes
• Place the potatoes, cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with a little salt. Bake for 50 minutes.
  1 tbsp olive oil
• Meanwhile, in a small bowl, mix together the melted butter, salt, pepper, and garlic powder.
  3 tbsp unsalted butter, 1 tsp fine sea salt, 1/2 tsp freshly ground black pepper, 1 tsp garlic powder
• After 50 minutes, remove the potatoes from the oven and evenly distribute the slices of cheddar cheese into the cuts of the potatoes. I added a slice of cheese in roughly every 3rd-4th cut. Brush the tops of the potatoes with the butter mixture. Sprinkle with the parmesan cheese.
  4 oz block of sharp cheddar, 3 tbsp Parmesan cheese
• Bake for 15 more minutes. Top with chives and enjoy!
  chives for garnish

Notes

• Storing. To store your leftover hasselback potatoes, place them in an airtight container in the fridge for up to 4 days.
• Reheating. You can reheat these in a microwave-safe dish for 1-2 minutes until they are heated through, or warm in a preheated oven at 350ºF for 6-8 minutes.

Nutrition

Calories: 407kcal | Carbohydrates: 40g | Protein: 13g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 53mg | Sodium: 839mg | Potassium: 925mg | Fiber: 3g | Sugar: 1g | Vitamin A: 578IU | Vitamin C: 12mg | Calcium: 276mg | Iron: 2mg

The post Cheesy Hasselback Potatoes appeared first on Food with Feeling.

Vegan stuffed peppers are one of our favorite weeknight meals! Most stuffed bell pepper recipes have meat in them so I wanted to create a vegetarian version that’s still filling and JUST as tasty! My whole family seriously loved how this meal turned out and I kind of want to eat them on a daily basis.

These vegan stuffed bell peppers are pretty easy to throw together, especially if you go the extra lazy route and use pre-cooked lentils and rice. They’re fully vegan and vegetarian since I really wanted to create a good meat free version. Mission accomplished!

As an added plus, they’re also really versatile. You can swap out the veggies if you want, use quinoa or brown rice in place of the white rice, and even swap the lentils for chickpeas or something like that. I’m always a fan of easily adaptable recipes, so that you can use what you have on hand and what you prefer best.

Ingredients you’ll need

Let’s do a quick run down of the ingredients in this vegan stuffed peppers recipe. Again feel free to make substitutions as you see fit!

• Bell peppers: Use whatever color you prefer or have available. I always love a mixture of colors for presentation.
• Rice: I pretty much always use basmati rice because it’s what I like best and we buy it in bulk, so I always have it on hand. Here is my recipe for instant pot basmati rice. But again, you could swap this for quinoa, brown rice, etc.
• Lentils: I wanted to bulk this up a bit and add in a good source of plant based protein, hence the lentils! ONCE again, you could swap this for something else or even leave it out, if you’d prefer. I most often buy pre-cooked lentils when making a recipe like this.
• Veggies: I used onion, mushrooms, and zucchini in this recipe but those could really be swapped for any other similar veggies!
• Tomato sauce: To give these a bit of an Italian stuffed peppers taste, we’re adding Italian seasoning and tomato sauce.

How to make this recipe

Vegan stuffed peppers are really quite easy! They’re perfect for meal planning and great to pack in work lunches throughout the week! Here’s how they come together:

1. Prep: Preheat oven to 350 degrees F and grease a medium casserole dish.
2. Cook the lentils and rice: If you haven’t already done so, go ahead and cook the lentils and rice.
3. Sauté vegetables: In a large skillet, heat the oil over medium heat. Once hot, add in the onion, garlic, and mushrooms and sauté for 5 minutes, stirring often.
4. Simmer with seasonings and tomato sauce: Add in the zucchini, salt, pepper, Italian seasoning, and 3/4 of the tomato sauce (setting the rest aside for topping later). Stir to combine and bring to a simmer. Cook for 3 additional minutes and then remove from the heat.
5. Add rice and lentils: Mix in the cooked rice and lentils until fully combined.
6. Stuff peppers: Remove the seeds and white bits from your bell peppers and place them in your greased baking dish. Stuff the peppers evenly with the veggie/rice mixture and top evenly with the remaining tomato sauce.
7. Bake: Place in the oven and bake for 40 minutes. Let cool slightly and enjoy!

Helpful tips

• Size of bell peppers: It’s best to use bell peppers that are about the same size to ensure even cooking.
• Time-saving tip: To save time and effort, use precooked lentils and rice.
• Serving: These are great served on their own, but I love to pair them with a side of veggies or a salad. Try my air fryer asparagus, easy sautéed Brussels sprouts or this kale and Brussels sprouts salad.

Frequently asked questions

Why are my stuffed peppers soggy?

To avoid soggy peppers, don’t over cook them. Also, make sure the filling isn’t too watery before adding it to the peppers and baking.

Should peppers be precooked before stuffing?

While you can precook the peppers for a short amount of time before stuffing them to make them extra tender, I never do and they always turn out deliciously tender.

Storage recommendations

These stuffed peppers are great leftover! Here’s the best way to store them for quick lunches and dinners throughout the week:

• In the refrigerator: Store any leftover stuffed bell peppers in an airtight container for up to 4 days.
• In the freezer: While I don’t recommend freezing the bell peppers themselves, you can freeze the stuffing in a freezer bag for 2-3 months. Thaw in the fridge overnight before reheating.
• Reheating: You can reheat your leftover peppers in the oven at 350 degrees F for 10-15 minutes or until warmed through. You can also pop them in the air fryer for 2-3 minutes at 360 degrees F.

More delicious recipes to try:

• Burrito Bowl Stuffed Peppers
• Creamy Tomato One Pot Pasta
• Vegan Enchiladas
• Coconut Lentil Curry
• Oven Roasted Chickpeas
• Smoked Tempeh Bowls

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Vegan Stuffed Peppers

These vegan stuffed peppers are easy to make and a complete balanced meal that everyone will love! Made with rice, lentils, and veggies!

Course dinner

Cuisine American

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 4 servings

Calories 201kcal

Author Brita Britnell

Ingredients

• 1 tablespoon olive oil
• 1 small sweet onion chopped, about a cup
• 3 cloves garlic minced
• 8 oz mushrooms roughly chopped
• 1 medium zucchini chopped into bite small sized pieces
• ½ teaspoon salt and fresh black pepper
• 1 ½ teaspoons Italian seasoning
• 1 (15 oz) can tomato sauce divided
• 1 cup cooked rice white or brown
• ¾ cup cooked lentils can sub for tofu or tempeh as well*
• 3 bell peppers cut in half (any color)

Instructions

• Preheat oven to 350 degrees F and grease a medium casserole dish.
• If you haven’t already done so, go ahead and cook the lentils and rice.
• In a large skillet, heat the oil over medium heat. Once hot, add in the onion, garlic, and mushrooms and sauté for 5 minutes, stirring often.
  1 tablespoon olive oil, 8 oz mushrooms, 1 small sweet onion, 3 cloves garlic
• Add in the zucchini, salt, pepper, Italian seasoning, and 3/4 of the tomato sauce (setting the rest aside for topping later). Stir to combine and bring to a simmer. Cook for 3 additional minutes and then remove from the heat.
  1 medium zucchini, ½ teaspoon salt and fresh black pepper, 1 ½ teaspoons Italian seasoning, 1 (15 oz) can tomato sauce
• Mix in the cooked rice and lentils until fully combined.
  ¾ cup cooked lentils, 1 cup cooked rice
• Remove the seeds and white bits from your bell peppers and place them in your greased baking dish. Stuff the peppers evenly with the veggie/rice mixture and top evenly with the remaining tomato sauce.
  3 bell peppers
• Bake for 40 minutes. Let cool slightly and enjoy!

Video

Notes

*Many stores sell pre-cooked lentils and I love those in this dish for the ease of cooking!

Nutrition

Calories: 201kcal | Carbohydrates: 35g | Protein: 9g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 20mg | Potassium: 765mg | Fiber: 7g | Sugar: 11g | Vitamin A: 2910IU | Vitamin C: 129mg | Calcium: 59mg | Iron: 3mg

The post Vegan Stuffed Peppers appeared first on Food with Feeling.

This recipe has consistently been one of the most popular recipes on my blog for many years now. I originally posted it in 2016 and figured that over 4 years later, it could use a bit of a revamp. Next week, I’m going to post a WHOLE Youtube video showing you how to make stuffed sweet potatoes FOUR different ways including the Chickpea Stuffed Sweet Potatoes recipe that I recently posted as well as my Breakfast Stuffed Sweet Potatoes and these Guacamole Stuffed Sweet Potatoes.

Needless to say, I am a HUGE fan of sweet potatoes STUFFED with yummy things :D

I first discovered my love with black beans + sweet potatoes (a match I would have never tried before a few years ago), at a vegan restaurant when I was living in Nashville. I tried their black bean and sweet potato tacos (which I replicated HERE) and immediately fell in love with that combo.

One of the other reasons that we really love this recipe in our house: it makes for AMAZING meal prep. Whether you’re prepping lunches or simply trying to meal plan for the week, this recipe makes things SO MUCH easier. I like to bake up a big batch of sweet potatoes at the beginning of the week and then eat on them for the next few days. For lunches, I like to pack the sweet potato and black bean mixture separately and then heat them up + mix them together when I’m ready to eat it.

Ingredients needed

• Sweet potatoes– duh ? I typically bake my sweet potatoes in he oven but I also have a written recipe for how I make them quickly in my Instant pot. You can check out that recipe HERE.
• Black beans– you can make your own or do what I pretty much always do which is simply drain and rinse a can of black beans.
• Onion and other veggies– as written, the recipe simply calls for onion. However, you could easily saute up some other veggies if you’d like. I’ve made this several times with bell pepper as well and always love that.
• Spices– I used a simple mix of spices that result in a kind of taco seasoning that I really love. Feel free to use whatever spices you desire here but my recipe as written is a great starting point!

How to make this recipe

Start out by baking your sweet potatoes. This can take up to an hour depending on the size of your sweet potatoes!

Make the black bean mixture in a skillet. Once done, it’s simply a matter of assembling and topping with your desired toppings! Simple and DELICIOUS!

That’s it for today! I’m excited to see more of you making this recipe because it’s seriously so simple and SO GOOD! if you do make it, PLEASE tag my on Instagram @foodwithfeeling!

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Black Bean Stuffed Sweet Potatoes

These Black Bean Stuffed Sweet Potatoes come together with just a few simple ingredients and make for a filling and delicious Vegan dinner!!

Course dinner

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 4

Calories 439kcal

Author Brita Britnell

Ingredients

• 4 medium- large sweet potatoes
• ½ cup Cashew Cream Sauce you could also use sour cream or plain greek yogurt if not vegan
• 1 teaspoon lime juice
• ½ teaspoon ground black pepper
• ½ medium red onion finely diced (about 1 cup diced)
• 1 ½ tablespoons olive oil
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon cumin
• ¼ teaspoon chili powder
• ½ teaspoon sea salt
• 1 15 oz can of black beans drained and rinsed

For serving:

• ½ an avocado chopped
• handful of cilantro chopped

Instructions

• Pre-heat oven to 350 degrees F.
• Place the sweet potatoes on a lightly greased baking tray and bake for 55-65 minutes or until a fork can easily be inserted into the flesh of the potatoes.
  4 medium- large sweet potatoes
• Prepare the cream sauce by whisking together the cashew cream sauce, lime juice, and black pepper. Set aside.
  1/2 cup Cashew Cream Sauce, 1 teaspoon lime juice, 1/2 teaspoon ground black pepper
• When the sweet potatoes have about 10 minutes left, heat the oil in a skillet over medium heat and then add in onion. Saute for 5 minutes until the onions begins to become translucent. Add in the spices stir and cook for an additional 3 minutes.
  1/2 medium red onion, 1 1/2 tablespoons olive oil, 1/4 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/4 teaspoon cumin, 1/4 teaspoon chili powder, 1/2 teaspoon sea salt
• Add the black beans to the skillet and toss to combine. Continue to cook, stirring frequently, until the black beans are fully heated through. About 5 minutes. Take off of heat and set aside.
  1 15 oz can of black beans
• Once the sweet potatoes are done baking, let cool slightly. Once cool, cut the sweet potatoes open and shred the flesh from the skin so that the inside is mashed and easy to scoop out.
• Evenly spread the black bean mixture, avocado, cilantro, and cashew crema sauce on top of the 4 sweet potatoes.
  1/2 an avocado, handful of cilantro
• Serve immediately and ENJOY!!

Video

Notes

The bake time on the sweet potatoes may vary a bit depending on the size

Nutrition

Calories: 439kcal | Carbohydrates: 76g | Protein: 14g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 421mg | Potassium: 1319mg | Fiber: 19g | Sugar: 10g | Vitamin A: 32147IU | Vitamin C: 9mg | Calcium: 108mg | Iron: 4mg

The post Black Bean Stuffed Sweet Potatoes appeared first on Food with Feeling.

IT’S HERE! As with many of my recipes, I teased this one on my Instagram stories last week and promised that I would get it posted in time for Cinco de Mayo! I even shared it early with a few people who asked for the recipe and some have made it already ?? Everyone gave it raving reviews so I’m super excited for you to try it as well.

Quite a few years ago, I posted a Chipotle Inspired Burrito Bowl which I’ve made often. However, I REALLY wanted to master the Chipotle Sofritas at home and I’m SO happy that I’ve finally done that and the flavor is incredible!

What is Sofritas

I kind of assume that if you’re here, you’ve tried the Sofritas as Chipotle at least once. However, if you have not, I’ll break it down for you.

Sofritas is chunks of firm tofu that have been cooked in a really delicious pepper sauce. I saw quite a few different ways to make the sauce online but I’m convinced that mine is LEGIT just what it tastes like from the restaurant.

If you haven’t tried making it at home, NOW IS THE TIME!

Ingredients needed

We’re going to need extra or super firm tofu plus the sauce. Here’s what is in it:

• Tofu: I suggest using firm, extra-firm or even super firm tofu for this recipe or else the texture will just be too soft. Make sure to press it first; I have a full guide on prepping tofu HERE.
• Chipotle peppers in adobo sauce: I’ve already had several people ask me where to find this. I’ve always been able to find cans of this at everyday grocery stores and it’s typically in the Latin American/ Hispanic section. It’s relatively inexpensive and keeps in the fridge for quite a while so you can make this recipe several times from one can.
• Spices: we’re using paprika (smoked paprika preferably if you have it), cumin, and chili powder.
• Maple syrup: for a little sweetness
• Apple cider vinegar: if you don’t have this, you could replace it with white vinegar
• Tomato Paste
• Vegetable Broth: I love to use the Better than Bouillon vegetable base here but really any broth works well
• Garlic: because doesn’t it belong in everything!?
• Onion: this actually gets mixed in with the tofu
• Other options: if you want to customize the recipe a little, here are some suggestions: add in bell peppers or poblano peppers.

How to make this recipe

This recipe is quite easy to make so let’s go over it!

To make the sofritas, you’re going to first want to press the tofu to get out as much moisture as possible. It then gets broken down into small chunks.

For the sauce, we’re simply going to blend everything together until it’s nice and smooth. You can do this in a blender or food processor.

Sauté the tofu crumbles in a large skillet over medium high heat with a little bit of onion until it gets nice and browned around the edges. You can use a spoon or spatula to break up the tofu into smaller chunks as desired.

Once the sauce is blended, pour it over the tofu in the pan and cook for an additional few minutes. THAT’S IT!

Serving suggestions

I almost always enjoy this sofritas tofu in a burrito bowl with rice, black or pinto beans, roma tomatoes, cilantro, corn, guacamole, and a bit of fresh lime juice. Simple but truly SO GOOD!

I’ve also used this in a burrito (you can see that full recipe HERE) and it’s ABSOLUTELY delicious!

Otherwise, you can use it in any way that you would traditionally use taco meat!

SUPER EASY, right??

As usual, if you end up making this recipe, it would mean a lot to me if you come back and leave it a review to let me know what you think! I always appreciate that. OR, snap a quick photo and tag me on Instagram @foodwithfeeling!

More delicious tofu recipes to try

• Spicy Tofu Burritos
• Honey Garlic Tofu
• Giant Tofu Summer Rolls
• Vegetarian Tofu Sushi Bake
• Chipotle Tofu Tacos
• Vegan Tofu “Queso”

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Copycat Chipotle Sofritas

This EASY and delicious Copycat Chipotle Sofritas recipe comes together in no time and tastes JUST like the original! You’re going to love it!

Course dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Total Time 27 minutes minutes

Servings 2 large portions

Calories 260kcal

Author Brita Britnell

Ingredients

• 14 ounce block of extra firm tofu pressed*
• 1 teaspoon olive oil
• ½ cup finely diced onion
• 2 chipotle peppers in adobo sauce
• 2 tablespoons adobo sauce
• ½ cup broth
• 2 tablespoons tomato paste
• 1 tablespoon maple syrup
• ½ teaspoon fine sea salt
• 1 tsp cumin
• ½ tsp chili powder
• ½ tsp smoked paprika
• 1 tablespoon apple cider vinegar
• 3 cloves garlic
• For servings: cilantro lime rice homemade guacamole, black beans, corn, salsa, cilantro or whatever burrito bowl toppings you desire

Instructions

• Prep the tofu: Drain your block of tofu and press it for about 15 minutes (either using a tofu press or following the directions in the notes*). Once pressed, pat dry and break into chunks (I usually do this into a large bowl) about the size of a quarter. When in doubt, I aim for slightly larger than I want as it usually breaks up a bit in the cooking process.
  14 ounce block of extra firm tofu
• Make the sauce: in a stand mixer or blender, combine the adobo pepper, adobo sauce, broth, tomato paste, maple syrup, salt, cumin, chili powder, paprika, apple cider vinegar, and garlic cloves. Blend until creamy and few chunks remain.
  2 chipotle peppers in adobo sauce, ½ cup broth, 2 tablespoons tomato paste, 1 tablespoon maple syrup, ½ teaspoon fine sea salt, 1 tsp cumin, ½ tsp chili powder, ½ tsp smoked paprika, 1 tablespoon apple cider vinegar, 3 cloves garlic, 2 tablespoons adobo sauce
• Cook the sofritas: In a large skillet, heat the oil over medium heat and add in the onion and tofu chunks. Spread it into an even layer and let sit, without, stirring, for about 2-3 minutes. Stir and repeat this a few times (cooking for a total of about 8-10 minutes). You want to get the tofu nice and browned but watch that it’s not burning at all. Turn down the heat if it’s starting to burn.
  1 teaspoon olive oil, ½ cup finely diced onion
• Add in the sofritas sauce that you made and stir to combine. Continue to cook for about 2 more minutes so that it’s heated through.
• Serve: I like to eat this as a traditional burrito bowl by serving it with cilantro lime rice, black beans, salsa, and guacamole. Bonus points if you also make some sauteed veggies!
  For servings: cilantro lime rice

Video

Notes

*To press your tofu without a tofu press, wrap it in a lint free kitchen towel (or paper towels) and place it on a rimmed baking sheet (to catch the excess liquid. Balance a heavy skillet on top of the tofu and weigh it down with something heavy such as a few cans. Let it sit like this for 15 minutes to remove as much moisture as possible.

Nutrition

Calories: 260kcal | Carbohydrates: 27g | Protein: 17g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 4169mg | Potassium: 645mg | Fiber: 4g | Sugar: 14g | Vitamin A: 818IU | Vitamin C: 9mg | Calcium: 131mg | Iron: 5mg

The post Copycat Chipotle Sofritas Recipe appeared first on Food with Feeling.

I teased this walnut taco meat on my blog a couple of weeks ago and I’ve received so many messages from people asking when I would be posting it. SO sorry that it took me a while but it’s HERE and it’s so, so good!

I have several other vegetarian taco meat recipes on my blog (like this tofu taco meat and this tempeh taco meat) but I’m not gonna lie, this one is easily my favorite and I’m really excited for you to try it out! It most closely mimics traditional ground taco meat and has the best flavor and texture!

Reasons you’ll love this recipe

• It’s super flavorful: This walnut meat mixture is loaded with plenty of bold spices, so it tastes just like you’d expect taco meat to taste.
• Simple and easy to make: The ingredient list might seem long, but almost all the ingredients are spices. Plus, this meal comes together in less than 15 minutes, making it perfect for busy weeknights.
• Versatile: Feel free to customize this recipe to fit your taste preferences and use the ingredients you have available. Then, use it to make tacos, taco salads, nachos or quesadillas!

Ingredients you’ll need

If you’re looking for a way to make plant-based taco meat that tastes just like the tacos of your childhood, this recipe is for you! The recipe starts with processing all the ingredients in a food processor until it looks like ground beef or ground turkey. Then, heat the mixture in a skillet until it’s warm and flavorful. Everyone will be begging for seconds! See the recipe card at the bottom of the post for exact measurements.

• Walnuts: This along with the mushrooms creates the base of the ‘meat’. I recommend using raw unsalted nuts for more of a neutral taste. If they are toasted, the nutty flavor will be more intense.
• Mushrooms: Has a meaty texture when pulsed in the food processor making it a popular vegan meat replacement.
• Soy sauce: Provides a delicious umami flavor that adds salty and savory notes.
• Garlic powder: For a savory kick of flavor.
• Onion powder: Adds sweet and savory depth of flavor.
• Chili powder: For a touch of heat. If you like your taco meat spicy, add a pinch of red pepper flakes too.
• Paprika: This will add smoky warmth. Use smoked paprika for even more of a smoky flavor.
• Oregano: Brings herbal notes to the mix.
• Cumin: The sweet, earthy taste of cumin is a must in taco seasoning.
• Salt and pepper: Enhances and balances all the flavors.
• Olive oil: For cooking the walnut and mushroom mixture.

Variations and substitutions

• Nuts: Walnuts provide the most neutral profile for making tacos, however you can use any nut or seed of choice! Almonds, pecans or sunflower seeds should work well. 
• Add beans: This is delicious with the addition of black beans. Plus, they provide added protein, fiber and plant-based nutrients. 
• Soy-free: To make this recipe soy free, sub an equal amount of coconut aminos or tamari for the soy sauce.
• Spices: Any of the spices and/or herbs can be omitted or substituted based on what you like best. You can also easily change the amounts depending on your taste preferences.

How to make walnut meat

One of the BEST things about this walnut taco meat recipe is that it is SUPER simple and I love it for that. I’ve seen a lot of recipes that make this overly complicated but I tested it a few different ways and found that simplicity is key here. Instead of sautéing the walnuts and mushrooms separately, we’re just going to do it all together in one big skillet.

1. Pulse ingredients: In the base of your food processor, combine the walnuts, mushrooms, soy sauce, and spices (garlic powder, onion powder, chili powder, paprika, oregano, cumin, salt, pepper and pepper flakes, if using). Pulse in small spurts for about 30 seconds or until the mixture is roughly the size of ground meat.
2. Cook: In a large pan, heat 1 teaspoon of olive oil over medium heat. Once shimmering, add in the walnut mixture and saute for 5 minutes, stirring often. The mixture doesn’t necessarily need to cook but I like to heat it through and get the edges of the “meat” a little crispy. You can cook it upwards of 10 minutes if you’d like too.
3. Serve: Remove from the heat and serve! Enjoy!!

Helpful tips

• Serve it raw: If preferred, you can serve this just after processing the ingredients, if you’d rather not cook it. I’ve eaten it this way before and it’s really good! However, I prefer to heat mine up for a more traditional taste.
• Don’t over-process: The food processor works well to chop the mushrooms and walnuts into perfect crumbles. Just be sure to pulse and not turn the food processor on where it will process continuously. You want the mixture to have a meaty consistency that resembles ground beef.
• Chop with a knife: If you don’t have a food processor, you can use a sharp knife to chop the mushrooms and walnuts into small pieces. Then, stir together with the spices.
• Taco seasoning: For extra convenience, you can use your favorite store-bought packet of taco seasoning instead of measuring out all the individual spices.

Frequently asked questions

Serving suggestions

In case you need a little inspiration on how to serve this dish, here are some delicious ideas to get you started. Keep in mind, though, that this walnut mushroom meat can be used in almost any recipe to replace regular taco meat!

• Taco Ring
• One Pot Taco Pasta
• Taco Cups
• Taco Salad (my personal favorite!) I like to make a really classic taco salad just swapping the meat for this walnut meat. I top mine with lettuce, tomatoes, cheese, fresh cilantro, guacamole, and salsa!

Storage recommendations

• In the refrigerator: Once completely cool, transfer leftovers to an airtight container. Store in the fridge for up to 3-4 days.
• To reheat: When ready to enjoy, add a little oil to a pan and rewarm the nut meat mixture until warm, stirring occasionally. You can also place in a microwave-safe dish and reheat in the microwave for 20-30 seconds.

More taco recipes to try

• Shredded Tofu Tacos
• Quinoa Tofu Taco Meat
• Easy Breakfast Tacos
• Potato Tacos

That’s all I have for today! If you end up making these muffins, please snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what y’all are making from the blog!

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Walnut Taco Meat

This Walnut Taco Meat is simple to make and SUCH a delicious meat free substitute that everyone will love!

Course dinner

Cuisine American

Prep Time 5 minutes minutes

Cook Time 8 minutes minutes

Total Time 13 minutes minutes

Servings 4 servings

Calories 314kcal

Author Brita Britnell

Ingredients

• 1 ½ cup walnuts*
• 1 ½ cup mushrooms (about 6 ounces)
• 1 tablespoon soy sauce
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon chili powder
• ½ teaspoon paprika
• ¼ teaspoon oregano
• 1 ½ teaspoons cumin
• Optional pinch of red pepper flakes
• salt + pepper to taste
• 1 teaspoon olive oil

Instructions

• In the base of your food processor, combine the walnuts, mushrooms, soy sauce, and spices (garlic powder, onion powder, chili powder, paprika, oregano, cumin, s+p, and optional pepper flakes). Pulse in small spurts for about 30 seconds or until the mixture is roughly the size of ground meat.
• In a large skillet, heat 1 teaspoon of olive oil over medium heat. Once shimmering, add in the walnut mixture and saute for 5 minutes, stirring often. The mixture doesn’t necessarily need to cook but I like to heat it through and get the edges of the “meat” a little crispy. You can cook it upwards of 10 minutes if you’d like too.
• Remove from the heat and serve! Enjoy!!

Notes

*I prefer this with walnut but you can certain try it with pecans or some other nuts.

Storage recommendations:

• In the refrigerator: Once completely cool, transfer leftovers to an airtight container. Store in the fridge for up to 3-4 days.
• To reheat: When ready to enjoy, add a little oil to a pan and rewarm the nut meat mixture until warm, stirring occasionally. You can also place in a microwave-safe dish and reheat in the microwave for 20-30 seconds.

Nutrition

Serving: 1serving | Calories: 314kcal | Carbohydrates: 9g | Protein: 9g | Fat: 30g | Saturated Fat: 3g | Polyunsaturated Fat: 21g | Monounsaturated Fat: 5g | Sodium: 264mg | Potassium: 355mg | Fiber: 4g | Sugar: 2g | Vitamin A: 292IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 2mg

The post Walnut Taco Meat appeared first on Food with Feeling.