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.

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.

And if you’re looking for more simple Vegan Soup Recipes, PLEASE give my Vegan Stew a try! I think you’ll also like this Vegan Corn Chowder, my Tofu Coconut Soup, this Chickpea Noodle Soup AND this Vegan Lentil Soup!

I LOVE a good soup recipe, especially when it’s as well rounded as this minestrone soup! She’s got veggies, she’s got carbs, she’s got protein! I love this recipe so much!

Growing up, I always really loved the Minestrone soup at Olive Garden! It’s been forever since i had it but I think this homemade version is EVEN BETTER! PLUS, it’s totally vegan which I love it for.

Ingredients we’re using

• Onion
• Carrots
• Celery
• Zucchini
• Garlic (lots of garlic)
• Italian seasoning (plus salt)
• Diced tomatoes
• Pasta of choice- this is most traditionally made with macaroni but use whatever you’d like!
• Beans- I used kidney beans but you can use whatever you’d like!
• Spinach
• Basil
• Lemon Juice

How to make it

One of the things that I love so much about this soup is HOW EASY it is to make. But, let’s briefly go over it!

You’re going to start by sautéing the onion, carrot, and celery in a big pot with the tomato paste. Then you add in the garlic and zucchini and cook a bit more.

Next up, the broth, seasoning, and diced tomatoes go in before everything simmers for about 15 minutes.

From there, the remaining ingredients get added including the beans and pasta (but minus the lemon!) and it cooks until the pasta is tender. Stir in the lemon juice and enjoy!

More vegan soups to try:

• Loaded Vegan Chili
• Butternut Squash Soup
• Crockpot Taco Soup
• Black Bean Soup
• Crockpot Chickpea Noodle Soup
• Sweet Potato Chili
• Acorn Squash Soup

As usual, PLEASE let me know if you make this soup and how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).

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Vegan Minestrone Soup

This Vegan Minestrone soup holds true to the original while keeping it plant based and still completely delicious!

Course Soup

Cuisine American

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 253kcal

Author Brita Britnell

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion diced
• 2 medium carrots peeled and diced
• 2 stalks of celery diced
• ¼ cup tomato paste
• 4 cloves garlic minced
• 1 small zucchini diced into half moons
• 1 tablespoon Italian seasoning
• 1 teaspoon fine sea salt
• 6 cups vegetable broth
• 2 15 ounce can of diced tomatoes or tomato puree
• 2 bay leaves
• 1 cup small shell pasta such as macaroni
• 1 15- ounce can red kidney beans drained and rinsed
• 2 cups chopped spinach optional
• ¼ cup fresh basil chopped
• 2 teaspoons lemon juice
• additional salt and ground pepper to taste

Instructions

• In a large pot or dutch oven, heat the olive oil over medium heat. Once hot, add in the onion, carrot, celery and tomato paste. Stir to combine and saute until the onion becomes translucent and the the veggies have softened, about 8 minutes.
  2 tablespoons olive oil, 1 medium yellow onion, 2 medium carrots, 2 stalks of celery, ¼ cup tomato paste
• Add in the garlic, zucchini, and Italian seasoning. Stir to combine and cook for 2 additional minutes.
  4 cloves garlic, 1 small zucchini, 1 tablespoon Italian seasoning
• Stir in the broth, diced tomatoes, bay leaves, and salt. Raise the heat to medium-high, cover, and let simmer gently for 15 minutes.
  1 teaspoon fine sea salt, 6 cups vegetable broth, 2 15 ounce can of diced tomatoes, 2 bay leaves
• Uncovered and mix in the pasta, kidney beans, spinach, and basil. Cook according to pasta directions, about 10 minutes, or until the pasta reaches your desired doneness.
  1 cup small shell pasta such as macaroni, 1 15- ounce can red kidney beans, 2 cups chopped spinach, ¼ cup fresh basil
• Remove from the heat and stir in the lemon juice, as well as additional salt, pepper, and olive oil to taste. Serve and ENJOY!
  2 teaspoons lemon juice, additional salt and ground pepper to taste

Video

Notes

*This stores well in the fridge and tastes great the next day BUT the pasta will absorb a lot of the liquid. Just be aware. You can add additional water if desired but I like to simply eat it as a much thicker soup

Nutrition

Calories: 253kcal | Carbohydrates: 43g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1751mg | Potassium: 770mg | Fiber: 8g | Sugar: 10g | Vitamin A: 5237IU | Vitamin C: 23mg | Calcium: 102mg | Iron: 3mg

The post Vegan Minestrone Soup appeared first on Food with Feeling.

This avocado & black bean salad is the result of several handfuls of random veggies leftover in my fridge. I always seem to have leftover tomato and onion laying around and HATE letting it go to waste. So, one day I threw together all of the random leftovers I could find, and the result was this super simple salad. I love it so much!

It’s loaded with tons of flavor and wonderful fresh ingredients! It is the perfect choice for lunch, a side dish, or even an appetizer! As an added plus, it’s easy to make and mixes up fast!

I love eating filling salads like this in the summer but honestly, this is delicious YEAR ROUND!

Ingredients you’ll need

This avocado & black bean salad recipe is simple, yet so tasty! You only need a handful of ingredients to throw it together and it only takes about 10 minutes! See the recipe card below for a list of exact ingredient measurements.

• For the dressing: A combination of lime zest, lime juice, cumin, garlic, olive oil, salt and pepper flavors the salad with freshness.
• Avocado: Adds major creaminess! Use more or less avocado, depending on your preference.
• Tomato: Juicy bursts of sweet tomato flavor are fabulous with the black beans and avocado.
• Onion: Sweet onion or red onion both work well in this recipe. Or use shallot for a milder taste.
• Black beans: Canned black beans are convenient and make this salad more filling. They’re packed with fiber, potassium and plant-based protein.
• Cilantro: Adds freshness and color. If you’re not a fan, simply leave it out.

Substitutions and variations

This salad is really easy to customize with your favorite ingredients! Here are some suggestions:

• Add corn: When we have corn on hand, I love to toss some of that in for a quintessentially summer salad. It adds a hint of sweetness that’s a great balance for some of the more savory ingredients.
• Make it spicy: If you’d like to add some heat, mix a dash of cayenne pepper or even sriracha to the dressing. You could also stir a minced jalapeño into the salad.
• Cheese: Sometimes I like to add in crumbled feta cheese or cotija cheese for a creamy, salty, cheesy addition.

Serving suggestions

• This is delicious served as a side salad paired with grilled meats in the summer or with a Mexican dinner.
• Enjoy as an appetizer with tortilla chips as a dip.
• Jazz up your salads and use this as a salad booster, spooned over chopped romaine lettuce.
• Serve as a filling for burritos, tacos or quesadillas.

Storage tips

You can make this up to 2 days ahead of time and store it in an airtight container in the fridge. However, add the avocado just before serving. Once the avocado is added, this salad is freshest within about 24 hours.

More salad recipes to try

• Mexican Street Corn Pasta Salad
• Grilled Corn Salad
• Warm Kale Salad
• Tofu Salad

That’s all for today! As usual, if you end up making this recipe, PLEASE snap a photo and tag me on Instagram @foodwithfeeling! I always love to see what you’re making from my blog.

See how to make the Black Bean & Avocado Salad here:

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Avocado & Black Bean Salad

This avocado & black bean salad is a fresh, flavorful mix of avocados, tomato, onion, black beans, cilantro, all tossed in a zesty lime blend. Serve this easy salad as a light appetizer with chips or pair it with your favorite protein.

Course Side Dish

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Calories 337kcal

Author Brita Britnell

Ingredients

• Juice of 1 lime about 2 tablespoons
• zest of 1/2 a lime about 1 teaspoon
• ¼ teaspoon cumin
• 2 cloves garlic minced
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 avocados diced
• 1 large tomato diced
• ¾ cup sweet onion finely diced
• 15 ounce can black beans drained and rinsed
• ¼ cup cilantro

Instructions

• In a small bowl, whisk together the lime juice and zest, cumin, garlic, olive oil, salt and pepper.
• In a large bowl, combine the avocado, tomato, onion, black beans, and cilantro. Pour the dressing on top and toss to combine. Enjoy immediately or save for later!

Notes

The lime juice helps the avocado from turning brown but this is still best enjoyed within 24 hours.

Nutrition

Serving: 1serving | Calories: 337kcal | Carbohydrates: 30g | Protein: 9g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 420mg | Potassium: 937mg | Fiber: 15g | Sugar: 3g | Vitamin A: 477IU | Vitamin C: 19mg | Calcium: 63mg | Iron: 3mg

The post Avocado & Black Bean Salad appeared first on Food with Feeling.

This acorn squash soup recipe is an easy and comforting dish that’s made with simple fall ingredients. For the most incredible flavor, we’re using roasted acorn squash because it caramelizes and intensifies the natural sweetness and flavor.

With little effort and in just about 45 minutes, you will have a tasty, veggie-packed meal that the whole family will love.

Why you’ll love this recipe

• Super hearty. This soup recipe is incredibly delicious, comforting, and filling. You will definitely leave the table satisfied!
• Healthy. This is loaded with wholesome ingredients that keep you satisfied while nourishing your body. Did you know that acorn squash is the healthiest of all of the squash varieties?!
• So delicious. It’s so creamy, perfectly spiced and simply soul-warming. Perfect for this time of year!

Ingredients needed

This acorn soup recipe is made with minimal ingredients, most of which, you likely have in your kitchen. It’s the creamiest, coziest dish, perfect for cool fall or winter nights. Here are the ingredients needed:

• Acorn squash. Choose an acorn squash that is heavy for its size and has smooth, dull skin, and no soft spots. A good mix between green and orange coloring is desired. Avoid one that has shiny skin, which may indicate it was picked before full maturity.
• Other vegetables. A combination of onion, carrots, celery and garlic gives this soup plenty of heartiness, flavor and nutrients.
• Spices and herbs. To make this soup super flavorful, you’ll need dried sage, onion powder, fresh ginger, fresh parsley and salt and pepper to taste.
• Vegetable broth. We recommend using a low sodium veggie broth, so that you can control the amount of salt you like in the soup.
• Milk. I typically use a thick oat milk but really any kind of milk would work well here.

How to make this recipe

Making this nutrient-rich acorn squash soup is simple and straightforward! Everything is cooked in one pot and other than some veggie chopping, it takes very little effort to throw together. Here’s the simple method:

For the full, printable recipe, reference the recipe card at the bottom of the page.

1. Roast the squash. Preheat oven to 350 degrees F. Slice the acorn squash in strips (see picture above) and place them on a greased baking sheet. Sprinkle with salt on both sides and roast for 20-25 minutes or until a fork pierces the squash very easily.
2. Sauté onion & garlic. In a large pot, heat the oil until hot and sauté the onion for 5 minutes. Add in the garlic and let it cook for an additional minute.
3. Simmer the soup. Add in all of the remaining ingredients minus the almond milk and simmer for 30 minutes or until the carrots are tender. Let cool slightly.
4. Add squash & milk. Once the squash is done roasting, let it sit until it’s cool enough to handle. Peel the skin off of the squash and discard. Add the squash and the milk into the soup and gently stir to combine.
5. Blend soup. Sectioning the soup out, pour about half of it into a food processor or blender and process until creamy smooth. This might take a couple minutes. You can also do this using an immersion blender.
6. Serve & enjoy! Season with additional salt and pepper, as desired, and top with cashew cream sauce.

Frequently asked questions

Serving suggestions

There is nothing quite like some crusty warm bread for dunking in this soup! Add some softened butter on some warmed bread and go to town. Otherwise, some homemade croutons (or store-bought) topping this soup would also be nice.

As far as other sides go, a sandwich or grilled cheese would be delicious. To keep things on the light side, try a fresh green salad.

Storage recommendations

• Storing leftovers: Place leftovers in an airtight container in the refrigerator for up to 4-5 days.
• To freeze: Let the soup completely cool and then transfer it to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to 2 months.
• To reheat: Let the soup thaw in the refrigerator, then heat in the microwave or on the stovetop.

As usual, PLEASE let me know if you make this soup and how you like it! You can come back here and leave a comment or tag me on instagram (@foodwithfeeling).

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Roasted Acorn Squash Soup

This Acorn Squash Soup is simple to make and comes together all in one pot! So filling and comforting.

Course Soup

Cuisine American

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 259kcal

Author Brita Britnell

Ingredients

• 1 acorn squash medium
• ½ white onion chopped
• 1 tablespoon olive oil
• 4 cloves garlic minced
• 4 carrots peeled and chopped
• 3 stalks of celery chopped
• 2 teaspoons dried sage
• 1 teaspoon onion powder
• ½ teaspoon ground black pepper
• 2 teaspoons fresh ginger grated
• 4 cups veggie broth
• ½ cup loosely packed parsley chopped
• 1 1/2- 2 cups milk plant based as desired
• Salt and pepper to taste

Instructions

• Preheat oven to 350 degrees F.
• Slice the acorn squash in strips (see picture above) and place them on a well greased baking sheet. Sprinkle with salt on both sides and roast for 20-25 minutes or until a fork pierces the squash very easily.
  1 acorn squash, Salt and pepper to taste
• In a large pot, heat the oil until hot and sauté the onion for 5 minutes. Add in the garlic and let cook for an additional minute.
  1/2 white onion, 1 tablespoon olive oil, 4 cloves garlic
• Add in all of the remaining ingredients minus the milk and simmer for 30 minutes or until the carrots are tender. Let cool slightly.
  4 carrots, 3 stalks of celery, 2 teaspoons dried sage, 1 teaspoon onion powder, 1/2 teaspoon ground black pepper, 2 teaspoons fresh ginger, 4 cups veggie broth, 1/2 cup loosely packed parsley
• Once the squash is done roasting, let it sit until it’s cool enough to handle. Peel the skin off of the squash and discard.
• Add the squash and the milk into the soup and gently stir to combine.
  1 1/2- 2 cups milk
• Sectioning the soup out, pour about half of it into a food processor or blender and process until creamy smooth. This might take a couple minutes. You can also do this using an immersion blender.
• Season with additional salt and pepper, as desired, and top with cashew cream sauce. ENJOY!!!

Notes

• Storing leftovers: Place leftovers in an airtight container in the refrigerator for up to 4-5 days.
• To freeze: Let the soup completely cool and then transfer it to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to 2 months.
• To reheat: Let the soup thaw in the refrigerator, then heat in the microwave or on the stovetop.

Nutrition

Calories: 259kcal | Carbohydrates: 34g | Protein: 10g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 26mg | Sodium: 135mg | Potassium: 984mg | Fiber: 5g | Sugar: 15g | Vitamin A: 11582IU | Vitamin C: 28mg | Calcium: 342mg | Iron: 2mg

The post Roasted Acorn Squash Soup appeared first on Food with Feeling.

I didn’t grow up eating summer rolls as a kid but I fell madly in love with them in college! The texture of the rice paper was something I had to get used to at first but now we eat them on a very regular basis!

Since we crave them so often, I’ve been making them at home more and love it. Once you get done chopping ALL the stuff, these come together quickly!

Ingredients we’re working with:

• Rice paper wrappers
• Vermicelli noodles- these are technically optional but I love that they make the rolls more filling!
• Tofu- I love to marinate mine ahead of time but that is totally optional
• Red Bell pepper
• Cabbage
• Radish
• Carrot
• Cucumber
• Avocado
• Peanut sauce for dipping!
• Optional add-ins: mint leaves, cilantro, bean sprouts, other veggies you love!

Making them is easy too!

Prep all of your ingredients and when ready to make, run the rice paper wraps under warm water for about 10 seconds each. Lay them down on a piece of parchment paper OR a damp towel. I use 3 for these giant rolls and lay them in a triangle so that they’re all overlapping in the center.

Neatly add on all of the veggies starting with the lettuce. Once everything is in there, tuck in the sides and roll it up TIGHTLY being careful not to tear the rice paper. Serve and enjoy!

As usual, PLEASE let me know if you make this recipe and how you like it! You can come back here and leave a comment and/or tag me on instagram (@foodwithfeeling).

More yummy recipes to try:

• Rainbow Veggie Pizza
• Jackfruit Enchiladas
• Tofu Tikka Masala
• Spicy Tofu Burritos
• Vegan Lentil Soup
• One Pot Taco Pasta
• Vegan Meatloaf

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Giant Tofu Spring Rolls

If you’re looking for a simple Summer Roll recipe that’s loaded with veggies, protein, AND easy to make, then look no further! I love making these extra big for ease and like how many veggies I can stuff into 1 roll!

Course dinner

Cuisine American

Diet Vegan, Vegetarian

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 7 rolls

Calories

Author Brita Britnell

Ingredients

• 21 sheets of rice paper 3 per roll
• ½ block of firm or extra firm tofu pressed
• optional teriyaki sauce for marinating
• 2 large carrot peeled and julienned
• 1 ½ cup of cabbage shredded
• 1 cucumber julienned
• 1 bell pepper julienned
• lettuce leaves you can use any greens here, I used simple iceberg lettuce
• 1 avocado thinly sliced
• 4 oz of rice noodles vermicelli noodles, cooked according to package directions
• 5 large radishes thinly sliced
• peanut sauce for serving

Instructions

• To marinate the tofu *if desired*: I used a simple teriyaki marinade from Trader Joe’s but my homemade sauce is also delicious! Press the tofu and put it in a shallow dish. Cover with the marinade and let sit for 30+ minutes. Discard the marinade and set the tofu aside.
• Prep all of your ingredients and have them ready before starting to stuff the rolls.
• Prepare your rice paper wraps as you’re ready to roll them but running each wrap under WARM water for 10 seconds each. I like to use 3 wraps per roll and run them under the water at the same time. I lay the wraps down in a triangle so that they’re all slightly overlapping in the center
• Lay the green leaves down in the center of the rice paper. Stack up the remaining ingredients (minus the peanut sauce) so that you’re using about 1/7 per roll. I usually just eyeball it to try and make them all even.
• Tuck the sides of the rice paper in and start rolling the wrap from one end and tuck it gently but tightly over the top of the veggies. Fold over the sides and continue to roll. Watch my video to see how I do it.
• Enjoy immediately (ideally) or the next day with a big bowl of peanut sauce!

The post Giant Tofu Summer Rolls appeared first on Food with Feeling.

I’m a 90s kid which meant that I lived largely off of pizza pockets during the summer while my parents were working and I was left to make my own lunches! My brother and I could NOT get enough of them.

Recently, I saw a video on social media where someone was making large pizza pockets in the air fryer using TORTILLAS and I knew that I had to give that a try.

As usual, I added my own spin on the recipe and I ADORE how they turned out!

Ingredients needed:

• Burrito sized tortillas: We’re using tortillas in this recipe instead of pizza crust. I used plain store-bought large tortillas for this but I have also seen people make these with low carb/ low calorie tortillas to make them a little lighter.
• Mozzarella cheese: you’ll need a good couple cups of shredded mozzarella cheese for these.
• Pepperoni slices: I used the vegan pepperonis from Trader Joe’s BUT really any pepperonis or sausage will work well OR you can even leave them out and just add more cheese.
• Seasoning: I found this really fun “pizza seasoning” from Trader Joe’s recently and it worked so well in these pizza pockets. However, you could use a mix garlic powder + Italian seasoning instead OR just leave it out all together.
• Flour + water: we’re going to mix these together to create a kind of “glue” to hold the seams of the tortilla shut.
• Optional other fillings: chopped onion, tomatoes, olives, green pepper, and mushrooms are all great options! Dare I even suggest….pineapple?
• Pizza Sauce: I debated putting the pizza sauce IN the pizza pockets but instead decided to serve in on the side because I love a good dipping sauce :)

To make them:

These are easy to make but lets go over it:

Start by cutting your tortillas in half and then folding them over towards the center to create a cone. We’re then going to stuff the cones with a mixture of the cheese, pepperonis, and seasoning and then seal up all of the edges using our flour “glue”. Crimp the edges using a fork so that the pockets are completely sealed up.

Spray the tops with cooking spray and then sprinkle on a little more seasoning as desired.

To cook them:

There are several ways that you could cook these.

In the air fryer: this is how I did it. You simply put the pizza pockets in the air fryer and spray them with cooking spray before frying them for about 6 minutes total.

In the oven: While I haven’t tried this, I think that these would cook beautifully in the oven. Place them on a parchment paper lined baking sheet and bake at 400 degrees for about 10 minutes or until golden brown and crispy along the edges.

Storing these for later:

While I haven’t tried this, I think that these would freeze beautifully! I suggest following the recipe as written and freezing the pockets BEFORE cooking them. To cook, follow the above methods just adding a few extra minutes on.

As usual, PLEASE let me know if you make this recipe and how you like it! You can come back here and leave a comment and/or tag me on instagram (@foodwithfeeling).

More delicious pizza recipes to try:

• Rainbow Veggie Pizza
• Easy Pizza Dough
• English Muffin Pizzas
• Dessert Pizza
• Delicious Vegan Pizza
• Vegan Grilled Pizza

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Homemade Pizza Pockets Recipe

These Healthier Homemade Pizza Pockets come together in mere minutes and are so fun to make! It’s a great recipe to involve the whole family in- everyone can add in their favorite pizza toppings. I made my vegetarian but feel free to use whatever filings you’d like; they’re so customizable!

Course dinner

Cuisine American

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Total Time 32 minutes minutes

Servings 8 pizza pockets

Calories

Author Brita Britnell

Ingredients

• 2 cups of shredded mozzarella cheese
• Half packet of pepperoni ~3 oz of pepperoni total, I used a vegan version
• 1 tablespoon of Trader Joe’s Pizza seasoning plus more for topping (or sub for a mixxture of Italian seasoning + garlic powder)
• 2 tablespoons of all-purpose flour
• 1 tablespoon of water
• 4 large burrito tortillas cut in half
• Optional marinara for serving

Instructions

• In a small bowl, mix together the mozzarella, pepperoni, and seasoning. Set aside.
  2 cups of shredded mozzarella cheese, Half packet of pepperoni, 1 tablespoon of Trader Joe’s Pizza seasoning
• Make your “glue” by mixing together the flour + water.
  2 tablespoons of all-purpose flour, 1 tablespoon of water
• Taking one tortilla half at a time, fold one side over to the middle and then fold the other side over top of that to create a cone. Brush some of the “glue” along the side edge and press to seal (see video for reference).
  4 large burrito tortillas
• Fill the cone 2/3 of the way full with the cheese mixture. Add more glue to the top of the tortilla and lay it flay on a clean surface. Use a form to piece the edges shut. Press firmly so that the pizza pocket is fully sealed. Repeat with the remaining tortillas.
• Working in batches, place the pizza pockets into the air fryer and spray both sides with cooking spray. Top with additional seasoning as desired. Cook at 400 degrees F for 6 minutes. Repeat with remaining pizza pockets and enjoy!
  Optional marinara for serving

Notes

• the pizza seasoning is totally optional and not totally necessary. I tested these with just a little garlic powder sprinkled in and they were still delicious!

The post Homemade Pizza Pockets appeared first on Food with Feeling.

Looking for an effortless dinner that tastes amazing? One pot lentil pasta is the recipe for you! It’s a vibrant, light, yet satisfying vegetarian main or side tossed with diced tomatoes and herbs. It can be ready to serve super quick and tastes so delicious! The whole family will be loving it!

Reasons you will love this recipe

• Quick & easy: This lentil pasta recipe is hassle-free and will be ready-to-serve in no time!
• Versatile: Customize this dish with any favorite mix-ins. It’s great on its own as either the main course or a side dish, but it’s flexible enough to add in other veggies, chicken or shrimp.
• Family-friendly: This simple and delicious pasta recipe is packed with all the right flavors and is one of those recipes that everyone loves.

Ingredients you’ll need

Only simple ingredients that are mostly pantry staples are required for this lentil pasta recipe. Here’s a list of what you’ll need:

• Lentil pasta: This gluten-free pasta is one of my favs! It holds its shape and texture well and has the same al dente bite that regular pasta does.
• Vegetable broth: Cook the pasta in veggie broth instead of water for extra flavor.
• Garlic: Fresh is very important in this recipe.
• Diced tomatoes: Adds lots of texture and subtle sweet flavor.
• Onion: I used sweet onion but really any kind will do.
• Herbs: A mix of dried thyme, dried oregano and a handful of fresh basil will bring delicious herby flavor to this pasta recipe.
• Salt and pepper: To enhance and bring out all of the flavors.

Variations and substitutions

• Pasta: Feel free to use a different type or shape of noodle. You may need to adjust the cooking time, depending on the type of noodle.
• Protein: If you’re not concerned with keeping this meal vegan, you can add in cooked ground beef, Italian seasoned ground turkey, or Italian sausage.
• Vegetables: Sneak in some extra veggies, if you’d like. Try adding sautéed mushrooms, broccoli, carrots, zucchini, or bell pepper. Wilted spinach or kale would also be nice!
• Fresh herbs: I typically use fresh basil to garnish this recipe but fresh parsley is also a great choice.
• Cheese: I really love adding parmesan cheese to this dish! If you’re wanting to keep it vegan, Violife makes a DELICIOUS vegan parmesan.

How to make this recipe

1. Combine the ingredients: In a large pot over medium heat, combine all ingredients MINUS the basil. Stir to thoroughly combine.
2. Simmer: Once boiling, reduce heat and let simmer for 13-15 minutes. Dish is done when the pasta is tender to the bite. Watch the pasta carefully because you don’t want to over cook it! Once done, take off of heat and let sit for a couple minutes to let the pasta absorb any remaining liquid.
3. Garnish, season and serve: Stir in the chopped herbs and season with salt and pepper if needed. ENJOY!

Helpful tips

• Using lentil pasta: I’ve found several great lentil pastas (and other gluten-free pastas) at Trader Joe’s but this red lentil pasta is definitely my favorite. It doesn’t get really mushy (unless you overcook it) and has a really nice bite to it that’s as similar to regular pasta as I’ve ever come across. It’s also great for one-pot pasta dishes, since lentil noodles are perfect for really absorbing the extra liquid in the pan.
• Do not overcook the noodles: The biggest tip when it comes to cooking with lentil pasta is to simply not let the noodles cook too long. Once you master that, the dish is basically done (yay for one pot dishes!!).
• Serving: This is a complete meal on its own, but we love to serve it with a fresh green salad and some crusty bread on the side!

Frequently asked questions

Storage recommendations

Leftover lentil pasta can be stored in the refrigerator for 3-4 days. Reheat gently in the microwave, splashed with a bit of water or broth to keep it from drying out as you rewarm it.

More easy pasta recipes

• Pasta Chips
• Creamy Vegan Pasta
• One Pot Lentil Pasta
• Orzo Pasta Salad 
• Mexican Street Corn Pasta Salad

I hope that there is LOTS of one pot pasta on your weekly menu :) As always, if you end up making this recipe, PLEASE snap a photo and tag me on Instagram @foodwithfeeling!

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One Pot Lentil Pasta

This one pot lentil pasta is super simple to make and comes together in just about 20 quick minutes!

Course vegan dinner

Cuisine American

Diet Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 358kcal

Author Brita Britnell

Ingredients

• 12 ounces lentil pasta
• 3 ½ cups veggie broth can also use water but the broth provides extra flavor that I recommend!
• 5 cloves garlic minced or roughly chopped depending on preference
• 1 can diced tomatoes can of
• ½ of a medium sized onion I used sweet onion but really any kind will do
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• handful of fresh basil could also use fresh parsley or both, chopped
• salt and pepper to taste

Instructions

• In a large pot, combine all ingredients MINUS the basil. Stir to thoroughly combine.
• Once boiling, reduce heat and let simmer for 13-15 minutes. Dish is done when the pasta is tender to the bite. Watch the pasta carefully because you don’t want to over cook it! Once done, take off of heat and let sit for a couple minutes to let the pasta absorb any remaining liquid.
• Stir in the chopped herbs and season with salt and pepper if needed. ENJOY!

Video

Notes

Leftover lentil pasta can be stored in the refrigerator for 3-4 days. Reheat gently in the microwave, splashed with a bit of water or broth to keep it from drying out as you rewarm it.

Nutrition

Calories: 358kcal | Carbohydrates: 73g | Protein: 13g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 17mg | Potassium: 420mg | Fiber: 5g | Sugar: 6g | Vitamin A: 130IU | Vitamin C: 12mg | Calcium: 64mg | Iron: 3mg

The post One Pot Lentil Pasta appeared first on Food with Feeling.