This super simple garlic oven-roasted green bean recipe is perfect for any time of year. Green beans make the perfect side dish that is versatile, healthy, and requires very little effort. In under 30 minutes, you have a savory, crispy, and fork-tender vegetable dish that everyone will love!

Green beans are such a wonderful veggie! We had so many growing in our garden this year and it occurred to me that I haven’t shared my favorite way to enjoy them as an simple oven-roasted side dish dressed up in a little garlic and seasoning so that is what we are diving into today.

They are also delicious enjoyed fresh with hummus dip or as a quick crunchy snack. I have also dehydrated these into a salty, crispy chip that I will eventually get around to sharing! All you need is a few basic spices, some green beans, and an oven to make these flavor and nutrient-packed roasted green beans!

Ingredients  

• 1 lb fresh green beans, washed and trimmed
• 1 tbsp olive oil
• 1 tbsp diced garlic
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp garlic powder

Instructions 

• Preheat your oven to 425 ℉ or 218 ℃. Prepare a baking sheet with a silicone mat for easy cleanup.
• Trim and wash your green beans. Pat them dry to prevent excess moisture from making them soggy.
• Toss the green beans in olive oil, garlic, salt, pepper, onion powder, and garlic powder.
• Spread in an even layer on your baking sheet. Bake for 15-20 minutes, depending on the thickness or size of your beans. Once they are crispy and browned on the outside but still fork-tender on the inside, they are done.
• Serve warm, and store any leftovers in the fridge in an airtight container for up to three days.

Variations

The best part about green beans is they can be adapted to suit just about any meal or palate. Here are some of my favorite adaptations to try next time you are looking for a simple, healthy vegetable side dish.

Spices: I used a simple garlic approach here, but the options are limitless. Try adding some chili flakes or red pepper for some heat, or switch it up with options like cumin, Chinese five spice, or simple salt and pepper.

Toppings: Green beans make a perfect foundation for building all kinds of flavors. Try switching it up and adding sauteed mushrooms, lemon zest, roasted red peppers, caramelized onions, or a drizzle of decadent butter.

Texture: Try adding in some toasted almonds or pine nuts on top for a nice crunch. I also love topping them with fried onions the last few minutes of roasting to give them a traditional Thanksgiving casserole flavor.

Sauces: Green beans hold flavors really well and a sauce is a great way to dress them up. A honey and lemon juice dressing before roasting is a lovely way to brighten them up. Alternatively, you can use a brown sugar, soy sauce, and garlic marinade to give them an Asian twist.

What to Serve Them With?

This recipe is so simple and easy to customize, it goes well with a lot of traditional American meals or can be adapted for Italian, Chinese, or Middle-Eastern inspired dishes. I have served them for a Thanksgiving or Christmas dinner, Easter, and for a simple weeknight side dish when I don’t want to do a lot of prep or cleanup.

Try these roasted green beans with roasted potatoes, cauliflower steaks, sun-dried tomato tortellini, or Lion’s mane mushroom steaks. We hope you love them as much as we do, and we can’t wait to hear what you think!

Try these other recipes:

Grilled Cauliflower Steaks with Chimichurri

Roasted Butternut Squash

The Best Seasoned Potato Wedges

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Garlic Oven-Roasted Green Beans

A super simple recipe for savory oven-roasted green beans that make for a healthy and versatile side dish that's ready in less than 30 minutes with minimal prep work.

Course Side Dish

Cuisine American

Keyword green beans

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 lb fresh green beans, washed and trimmed
• 1 tbsp olive oil
• 1 tbsp diced garlic
• 1 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp garlic powder

Instructions

• Preheat your oven to 425 ℉ or 218 ℃. Prepare a baking sheet with a silicone mat for easy cleanup.
• Trim and wash your green beans. Pat them dry to prevent excess moisture from making them soggy.
• Toss the green beans in olive oil, garlic, salt, pepper, onion powder, and garlic powder.
• Spread in an even layer on your baking sheet. Bake for 15-20 minutes, depending on the thickness or size of your beans. Once they are crispy and browned on the outside but still fork-tender on the inside, they are done.
• Serve warm, and store any leftovers in the fridge in an airtight container for up to three days.

The post Garlic Oven-Roasted Green Beans appeared first on The Hungry Carrot.

What are Plantains?

Plantains, often referred to as “cooking bananas,” are tropical fruits that look similar to bananas but are starchier and less sweet when raw. Unlike the bananas you might snack on, plantains are typically eaten cooked and are prepared in various ways, including frying, boiling, and baking. As they ripen, their flavor transforms from a starchy, mild taste to a sweeter, more complex profile. This makes them versatile, as they can be enjoyed at different stages of ripeness.

Choosing ripe plantains at the grocery store differs slightly from picking bananas. You will want to look for a primarily black plantain with some yellow left in it that is still a little firm to the touch. Unripe plantains are still green, and mid-ripe plantains will be mostly yellow, with some black spots starting to form. Naturally gluten-free, this recipe is also dairy-free and entirely plant-based.

How to Make Fried Plantains

These couldn’t be easier to prepare and only require a little oil and some ripe plantains. The only equipment you need is a sharp knife to slice them and a skillet to fry them up:

Ingredients:

• Two ripe plantains (the ones with yellow skin and black spots work best for a sweet taste)
• Coconut oil for frying (or oil of your choice)
• Salt to taste (optional)

Instructions:

1. Peel and slice the plantains: Plantain skin is thicker than a banana. Use a knife to slice the skin lengthwise and peel it off. Slice the plantains diagonally into 1/2-inch thick pieces.
2. Heat the oil: Lightly oil a skillet and heat over medium-high. You don’t need a lot of oil, just enough to keep the plantains from sticking as they fry.
3. Fry the plantains: Add the plantain slices in batches, carefully not to overcrowd the pan. Fry each side for about 2-3 minutes or until they turn a golden brown and slightly crispy.
4. Drain and serve: Transfer the fried plantains to a plate lined with paper towels to absorb any excess oil. You can sprinkle them with a pinch of salt to enhance the flavor if desired.

What Do Fried Plantains Pair Well With?

Fried plantains are a staple ingredient in tropical cuisines. They are naturally sweetened when cooked and pair well with salty flavors or spices. Here are some of my favorite go-to’s:

• Rice and beans: In many Caribbean and Latin American countries, fried plantains are served alongside rice and beans for a hearty, satisfying meal.
• Grilled meats: The natural sweetness of fried plantains contrasts wonderfully with the smoky, savory flavors of grilled chicken, pork, or beef.
• Seafood: In coastal regions, fried plantains often accompany dishes like fried fish, shrimp, or ceviche, adding richness to balance the fresh, light flavors of seafood.
• Eggs: For a hearty breakfast or brunch, pair fried plantains with scrambled or fried eggs, a combo that’s common in many African and Caribbean breakfasts.
• Sour cream or cheese: Some variations involve dipping fried plantains in sour cream or pairing them with crumbled cheese for a deliciously indulgent experience.

A Brief History of Plantains

Plantains have been cultivated for thousands of years. They are deeply rooted in tropical locations like parts of Africa, the Caribbean, and Central America. Originally from Southeast Asia, plantains spread to Africa via trade routes, where they became a dietary staple. From there, plantains were introduced to the Caribbean and Latin America.

Today, plantains are central to many traditional dishes across cultures. In West Africa, they are served with stews or fried into “kelewele” (spiced fried plantains). In the Caribbean, dishes like “maduros” (sweet fried plantains) and “tostones” (twice-fried green plantains) are iconic sides that reflect the region’s diverse culinary influences.

How to Store Fried Plantains

If you do end up with some leftovers, here’s how to properly store them:

1. Refrigeration: Place the fried plantains in an airtight container and store them in the fridge. They’ll last for 2-3 days. To reheat, you can either fry them again briefly in a pan or microwave them, though frying will restore some of their crispiness.
2. Freezing: You can freeze fried plantains for more extended storage. Lay them out in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer bag. To reheat, bake them in an oven at 375°F (190°C) until warmed through and slightly crispy.

Try these other recipes:

Smoky Black Bean Soup

Oyster Mushroom Duck Bao Buns

Black Bean and Quinoa Burgers

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Fried Plantains

Fried plantains are a tropical delicacy, easy to make, and versatile. They can be served as a side, snack, or dessert, pairing well with rice, grilled meats, seafood, and more. With a caramelized sweetness, these golden bites are deeply rooted in African, Caribbean, and Latin American culinary traditions.

Course Appetizer, Side Dish, Snack, Topping

Cuisine African, Cuban, Jamaican, Latin American

Keyword fried plantains, plantains

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2

Author Allison Crawford at The Hungry Carrot

Ingredients

• 2 ripe plantains
• 1 tbsp coconut oil, or preferred oil
• 1 pinch salt to taste

Instructions

• Peel and slice the plantains: Plantain skin is thicker than a banana. Use a knife to slice the skin lengthwise and peel it off. Slice the plantains diagonally into 1/2-inch thick pieces.
• Heat the oil: Lightly oil a skillet and heat over medium-high. You don't need a lot of oil, just enough to keep the plantains from sticking as they fry.
• Fry the plantains: Add the plantain slices in batches, carefully not to overcrowd the pan. Fry each side for about 2-3 minutes or until they turn a golden brown and slightly crispy.
• Drain and serve: Transfer the fried plantains to a plate lined with paper towels to absorb any excess oil. You can sprinkle them with a pinch of salt to enhance the flavor if desired.

The post Fried Plantains appeared first on The Hungry Carrot.

This oyster mushroom alfredo is super easy to make and packed with healthy veggies and proteins. Creamy, protein-rich, nutrient-dense, and absolutely delicious! This pasta is super simple and packed with fresh oyster mushrooms, tender spinach, crunchy broccoli, meaty cannellini beans, and red pepper flakes all dressed in a creamy rich Alfredo sauce. Perfect for meal prep, a cozy dinner, or when you need a healthy pick-me-up that tastes like comfort food.

It seems I am on a mission to keep cranking through all these oyster mushrooms I can’t stop growing. They are so fun to watch grow and delicious to incorporate into recipes. Hence the inspiration for tonight’s pasta that included pretty much everything I had in the fridge and pantry for a one-pot meal.

When I just want a comforting and filling meal, I usually tend to reach for a pasta box. Beans are also one of my absolute favorite things. They are rich in fiber and are filling and delicious. Combine pasta, beans, mushrooms, and some broccoli and spinach for something green, and viola, dump some Alfredo sauce on and dinner is ready in 20 minutes. I used prepared alfredo sauce here because it’s easy and cheap and I didn’t feel like trying to make my own. Jazz it up with the only spices you really need: onion powder, garlic, salt, pepper, and red pepper flakes, and you’re done!

Ingredients

• 1 package of bowtie pasta, or your favorite noodle
• 1 cup oyster mushrooms-shredded
• 1 can cannellini beans, drained and rinsed
• 1 cup broccoli florets
• 2 cups chopped fresh spinach
• 1 tbsp red pepper flakes
• 1 jar vegan alfredo sauce
• 1/2 tbsp onion powder
• 1/2 tbsp garlic powder
• 1/2 tbsp salt
• 1 tsp pepper
• 1 tbsp oil or water for oil-free

Instructions

• Boil a large pot of salted water over medium-high heat and add your pasta. Cook according to package instructions until al dente, or about 7 minutes. Drain and set aside.
• In a skillet over medium heat, add olive oil, shredded mushrooms, and broccoli. Saute for 3-4 minutes until tender.
• Toss in cannellini beans and spinach. Saute until spinach is wilted.
• Add in alfredo sauce and spices. Adjust to taste.
• Toss in pasta and serve warm with crusty bread.
• Store leftovers in an airtight container in the fridge for 3-5 days. Reheat in the microwave or on the stovetop.

Nutritional Benefits

Broccoli

Broccoli is an excellent source of vitamins C and K, folate, and fiber. Additionally, broccoli has powerful antioxidants that have been linked to reduced inflammation and cancer risk.

Oyster Mushrooms

Oyster mushrooms are rich in protein, fiber, and essential nutrients such as niacin, riboflavin, and pantothenic acid. These mushrooms also contain immune-boosting properties and antioxidants.

Spinach

Spinach is loaded with vitamins A, C, and K, as well as iron, calcium, and magnesium. It is known for its role in promoting bone health, improving blood glucose control, and providing antioxidants that protect against oxidative stress.

Cannellini Beans

Cannellini beans, also known as white kidney beans, are packed with protein, fiber, and micronutrients like iron, magnesium, and folate. They contribute to heart health, support digestive health, and provide a steady source of energy.

So let’s get cooking! Let us know what you think of this recipe and check out some others you might like as well…

Try these other related recipes:

Ravioli with Arugula and Asparagus

Lentil Shepherd’s Pie

Roasted Red Pepper and Tomato Pasta

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Oyster Mushroom Alfredo

Creamy, protein-rich, nutrient-dense, and absolutely delicious! This pasta is super simple and packed with fresh oyster mushrooms, tender spinach, crunchy broccoli, meaty cannellini beans, and red pepper flakes all dressed in a creamy rich alfredo sauce. Perfect for meal prep, a cozy dinner, or when you need a healthy pick-me-up that tastes like comfort food.

Course Dinner, Main Course

Cuisine American

Keyword alfredo, oyster mushroom, pasta

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 package bowtie pasta, or your favorite
• 1 cup oyster mushrooms-shredded
• 1 can cannellini beans, drained and rinsed
• 1 cup broccoli florets
• 2 cup chopped fresh spinach
• 1 tbsp red pepper flakes
• 1 jar vegan alfredo sauce
• 1/2 tbsp onion powder
• 1/2 tbsp garlic powder
• 1/2 tbsp salt
• 1 tsp pepper
• 1 tbsp oil or water for oil-free

Instructions

• Boil a large pot of salted water over medium-high heat and add your pasta. Cook according to package instructions until al dente, or about 7 minutes. Drain and set aside.
• In a skillet over medium heat, add olive oil, shredded mushrooms, and broccoli. Saute for 3-4 minutes until tender.
• Toss in cannellini beans and spinach. Saute until spinach is wilted.
• Add in alfredo sauce and spices. Adjust to taste.
• Toss in pasta and serve warm with crusty bread.
• Store leftovers in an airtight container in the fridge for 3-5 days. Reheat in the microwave or on the stovetop.

The post Oyster Mushroom Alfredo appeared first on The Hungry Carrot.

Cauliflower mac and cheese is the ultimate comfort food without all the guilt. It’s creamy, cheesy, and filling with a satisfying texture and a crispy breadcrumb topping. Low-carb, low-calorie, and can easily be made gluten-free and dairy-free with a couple of simple substitutions. There are so many options for flavor adjustments and add-ins like veggies or spices. Make it your own and make it in less than 40 minutes!

I am a die-hard mac and cheese fan. It’s all I would eat as a kid, and I guess that kid never grew up, because I still eat it every chance I get! Using cauliflower here instead of pasta makes this a dish with essential nutrients instead of just carbs. It’s low in calories but high in vitamins C, K, and B6, as well as folate and fiber. Cauliflower mac is a great option for those following low-carb or keto diets and anyone looking to increase their vegetable intake.

Dietary Considerations

Cauliflower mac and cheese is incredibly versatile and can be adapted to fit various dietary needs. Making a few easy substitutions makes this recipe complaint with most dietary preferences.

Gluten-Free

Cauliflower is naturally gluten-free, making it an excellent choice for those with gluten sensitivities or celiac disease. Make sure to use gluten-free bread crumbs if you are using those.

Vegan or Dairy-Free

By using plant-based milk and cheese alternatives, you can easily make it vegan or dairy-free. I used dairy cheese in this recipe, but everything else is vegan. If you aren’t a fan of vegan cheese, like me, try soaking some raw cashews and blending them up with nutritional yeast, mustard, and spices for a better-tasting and less processed cheese alternative.

Flavor Variations

Add some spice

If you enjoy a bit of heat, add some spice to your mac. A dash of hot sauce, a sprinkle of red pepper flakes, or even some diced jalapeños can add a pleasant kick. I like to add cayenne pepper to the cheese sauce for added flavor.

High-Protein

For our plant-based friends, some tofu or broccoli are great choices, or top with crushed peanuts. For our meat lovers and keto fans, try adding some bacon, sausage, or chicken to up the protein content.

Veggies

Yes, this is already a veggie dish, but it’s even better with more veggies! Try broccoli, mushrooms, spinach, diced tomatoes, or roasted red peppers for even more flavor, fiber, and nutrient-dense ingredients.

Cheese Lovers

Don’t be afraid to get creative with your cheese choices. While cheddar and gruyere are classic options, mixing in other cheeses like gouda, goat cheese, or even blue cheese can add depth and complexity to the flavor. Make sure to choose cheeses that melt well to maintain a smooth sauce.

Step-by-Step Recipe

Ingredients

• 1 large head of cauliflower, cut into florets
• 1/2 cup shredded cheddar cheese
• 1/2 cup shredded gruyere cheese
• 1/4 cup milk (dairy or plant-based)
• 1/4 cup cream (dairy or plant-based)
• 1 tablespoon butter or oil
• 1 tablespoon nutritional yeast (optional)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 cup panko bread crumbs
• Optional: parsley for garnish

Instructions

Prepare the Cauliflower

1. Preheat Your Oven: Preheat your oven to 400°F and prepare a 9×9 casserole dish with non-stick cooking spray.
2. Cut the Cauliflower: Remove the leaves and core from the cauliflower head, then cut it into bite-sized florets. Aim for uniform pieces to ensure even cooking.
3. Cook the Cauliflower: You can steam or boil the cauliflower florets until they are tender but still firm. This usually takes about 5-7 minutes. Once cooked, drain the cauliflower and set it aside.

Make the Cheese Sauce

1. Melt the Butter: In a large saucepan melt the butter over medium heat.
2. Add the Milk or Cream: Slowly pour in the milk or cream, whisking continuously to avoid lumps. Continue to cook over medium heat until the mixture begins to simmer and thicken.
3. Incorporate the Cheese: Gradually add the shredded cheese, one handful at a time, stirring constantly until the cheese is fully melted and the sauce is smooth. Add the rest of the spices and mustard and season with salt and pepper to taste.

Combine and Bake

1. Mix the Cauliflower and Cheese Sauce: Pour the cauliflower and cheese mixture into a greased baking dish, spreading it out evenly.
2. Topping: Cover evenly with the bread crumbs.
3. Bake: Place the baking dish in the preheated oven and bake for 20 minutes, or until the top is golden and bubbly.

Serve and Enjoy

1. Let It Cool: Allow the cauliflower mac to cool for a few minutes before serving. This helps the sauce set and makes it easier to serve.
2. Add Optional Toppings: Add any toppings you would like or parsley if using.
3. Serve: Dish up your cauliflower mac and cheese and enjoy this healthier twist on a classic comfort food!

Serving Suggestions

Cauliflower mac and cheese is a versatile dish that can be enjoyed on its own or as part of a larger meal. Here are some serving suggestions to inspire you:

As a Side Dish

Mac and cheese is always a hit at picnics, bbqs, or as a veggie side at Holiday dinners or potlucks. Serve alongside burgers, salad, sandwiches, or kabobs.

As a Main Course

Turn your cauliflower mac and cheese into a main course by adding protein and extra vegetables. Serve with a side of garlic bread or a simple cucumber and tomato salad for a complete and satisfying meal.

For Meal Prep

Cauliflower mac and cheese can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven for a quick and convenient meal. It’s also freezer-friendly; just be sure to thaw in the fridge before reheating.

Try these other recipes:

Roasted Cauliflower with Lemon Tahini Dressing

Roasted Butternut Squash

The Best Seasoned Potato Wedges

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Cauliflower Mac and Cheese

A creamy and cheesy take on the comforting classic made with cauliflower instead of pasta. All the flavor and texture of mac and cheese but without all the carbs and calories. This is also easy to make gluten free or dairy free!

Course Main Course, Side Dish

Cuisine American

Keyword cauliflower, mac and cheese

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 1 head of cauliflower-washed and trimmed
• 1 tbsp plant-based butter (can sub for real butter)
• 1/4 cup dairy-free heavy cream (sub for real cream if desired)
• 1/4 cup soy milk (or sub preferred milk)
• 1/2 cup shredded cheddar cheese (or sub for dairy-free)
• 1/2 cup shredded gruyere cheese (or sub for dairy-free)
• 1 tsp Dijon mustard
• 1 tbsp nutritional yeast (optional)
• 1 tsp onion powder
• 1 tsp garlic powder
• salt and pepper to taste
• 1 cup panko bread crumbs (can sub for gluten-free bread crumbs)
• parsley garnish (optional)

Instructions

• Preheat oven to 400 degrees and grease a 9×9 casserole dish.
• Wash and trim cauliflower. Cut into bite-size florets and boil in salted water for about 5 minutes until slightly tender. Drain and pour into the prepared casserole dish.
• Combine the butter, milk, heavy cream, cheese, mustard, and spices in a saucepan over medium heat. Stir often until the sauce thickens slightly and the cheese is fully melted.
• Pour the sauce over the cauliflower. Top with bread crumbs and place in the oven until bread crumbs are well browned, or about 17-20 minutes.
• Serve warm and top with chopped parsley if desired. Store leftovers in an airtight container in the fridge for 3-5 days.

The post Cauliflower Mac and Cheese appeared first on The Hungry Carrot.

There is no better Summer recipe than these fresh veggie spring rolls featuring a vibrant rainbow of veggies, fresh herbs, and vermicelli noodles wrapped in spring roll rice wrappers and served with the perfect peanut dipping sauce. These are so easy to make and only take about 15 minutes to prepare. Perfect for meal prep, a fresh light lunch, or a beautiful appetizer for entertaining.

When the weather warms up I crave fresh crispy crunchy veggies and these spring rolls fit the bill. No one wants to turn on an oven or a stove when it’s blazingly hot, and these bad boys require no heat, no dishes, and no complicated steps. Gluten-free, dairy-free, healthy, and ready in only a few minutes.

Nutritional Benefits

There is no doubt that these veggie spring rolls are bursting with fresh healthy ingredients, but here is a closer look at even more reasons to love them:

• Low in Calories: Fresh veggie spring rolls are naturally low in calories, and provide a satisfying yet light option for those looking to maintain or lose weight.
• High in Fiber: The vegetables used in spring rolls are high in dietary fiber, which aids in digestion and helps maintain a healthy gut.
• Rich in Vitamins and Minerals: The variety of vegetables provides essential vitamins and minerals, including vitamin A, vitamin C, potassium, and folate.
• Protein Source: Adding tofu or tempeh increases the protein content, making the rolls a more balanced meal.
• Antioxidants: Fresh herbs and vegetables are packed with antioxidants that fight free radicals and reduce the risk of chronic diseases.

Preparation Methods

Preparing veggie spring rolls involves a few key steps:

1. Preparation of Ingredients: Wash all your herbs and veggies thoroughly and cut them into thin strips. If using noodles or tofu, they should be cooked and cooled before assembling the rolls.
2. Hydrating the Wrappers: Soften rice paper wrappers by dipping them briefly in warm water. This process requires careful handling to prevent tearing.
3. Assembling the Rolls: Once the wrapper is pliable, it is laid flat on a clean surface. A small portion of each filling ingredient is placed in the center of the wrapper. The sides are folded in, and the roll is then tightly rolled up from one end to the other, similar to rolling a burrito.
4. Serving: Veggie spring rolls are typically served fresh with a dipping sauce on the side. If a fried version is preferred, the rolls are deep-fried until golden brown and crispy.

Customization Tips

Gluten-Free Version:

• Use tamari instead of soy sauce.
• Ensure the spring roll wrappers are made from rice and gluten-free.

Allergy-Friendly Adjustments:

• Nut-Free: Substitute peanut butter with sunflower seed butter for the dipping sauce.
• Soy-Free: Use coconut aminos in place of soy sauce and tamari.

Storage Information

Refrigeration:

• Store assembled spring rolls in an airtight container, with a damp paper towel covering them to prevent drying out. Keep refrigerated for up to 3 days.

Peanut Sauce Storage:

• Store the peanut dipping sauce in a separate airtight container in the refrigerator for up to a week. Stir well before using.

Make Ahead:

• Prepare all the filling ingredients and peanut sauce in advance. Assemble the spring rolls just before serving to maintain freshness and texture.

Additional Tips

• Flavor Enhancements: Add a few slices of avocado or mango for extra flavor and creaminess.
• Serving Suggestions: Pair these spring rolls with a side of edamame or a light salad for a complete meal.
• Dipping Variations: Besides peanut sauce, these spring rolls are also great with sweet chili sauce or a light soy-ginger dipping sauce.
• Use Fresh Ingredients: Fresh, high-quality ingredients make a significant difference in the taste and texture of the spring rolls.
• Don’t Overstuff: Overfilling the rolls can make them difficult to roll and more likely to tear. Use a moderate amount of filling for best results.
• Keep Wrappers Moist: Work with one wrapper at a time. They will become more pliable as they sit, so don’t worry if they are a little stiff when you take them out of the water bath.
• Practice Rolling: The rolling technique improves with practice. Aim for a tight, even roll to ensure the filling stays inside and the roll holds its shape.
• Experiment with Dipping Sauces: A variety of dipping sauces can complement the rolls. Experiment with different flavors to find your favorite combination.

These Thai spring rolls with peanut dipping sauce are beautiful and vibrant and the perfect copilot to a hot afternoon. They work great for entertaining, picnics, appetizers, make-ahead lunch prep, and when you are craving an easy and fresh light meal. Add whatever ingredients you have on hand and give them a shot!

Enjoy making and eating these fresh and flavorful Thai spring rolls! Happy cooking!

Try these other recipes:

Vegan Lettuce Wraps

Crowd-Pleasing Bruschetta

Rainbow Tofu Poke Bowl

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Fresh Veggie Spring Rolls with Peanut Dipping Sauce

A vibrant rainbow of veggies and vermicelli noodles wrapped in spring roll rice wrappers and served with the perfect peanut dipping sauce.

Course Appetizer, Lunch, Side Dish, Snack

Cuisine Thai

Keyword peanut sauce, spring rolls

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 10 spring rolls

Author Allison Crawford at The Hungry Carrot

Ingredients

Spring Rolls

• 10 spring roll wrappers
• 1 cucumber-sliced into matchsticks
• 1/4 purple cabbage-shredded
• 2 carrots-cut into matchsticks or shredded
• 20 basil leaves
• 20 mint leaves
• 1 red bell pepper -cut into matchsticks
• 8 oz vermicelli noodles

Peanut Sauce

• 1/2 cup peanut butter
• 2 tsp soy sauce
• 1 tbsp rice vinegar
• 1/4 cup water, divided for thinning
• 1 tbsp garlic-minced
• 1 tsp red pepper flakes
• 1/2 tbsp minced ginger
• 1 tsp sriracha

Instructions

• Bring a large pot of water to a boil. Cook the vermicelli noodles for 2-4 minutes or according to package directions. Remove from heat, drain, rinse with cold water, and set aside.
• While the noodles cook, wash and prepare your veggies. Slice the cucumber, bell pepper, and carrots into matchsticks. Shred some purple cabbage.
• Prepare a pan with water deep enough to dip a spring roll wrapper in. Soak one spring roll wrapper for 10-15 seconds in the water bath and place it on a clean cutting board.
• Fill the spring roll with a small handful of noodles, a couple of pieces of cucumber, bell pepper, carrot, two basil leaves, and two mint leaves.
• Roll up the spring roll by tucking the edges in and folding it over just like a burrito. If your spring roll wrapper is still a little stiff, it will soften as you work with it.
• Repeat with all spring roll wrappers and ingredients.
• Whisk all the peanut sauce ingredients except for the water in a small bowl. Slowly add water and whisk until it is thinned to the desired consistency.
• Cut spring rolls in half if desired and serve with peanut dipping sauce on the side. Store in the fridge for 3-4 days. Do not freeze.

The post Fresh Veggie Spring Rolls with Peanut Dipping Sauce appeared first on The Hungry Carrot.

A delicious and filling soup full of smoky roasted poblano peppers, tender potatoes, and sweet corn in a rich and creamy broth and topped with dairy-free crema and pickled onions. Serve with extra cilantro and lime wedges on the side. It’s the perfect blend of smoky, sweet, and spicy and it freezes exceptionally well. Plus, it’s gluten-free and dairy-free!

I love poblano peppers so much and incorporating them into this dish is the perfect use for any extra peppers you have lying around. We grow a lot of them in our garden so we always have a surplus in the summer. They balance the sweetness of the corn and the fluffy potatoes so well. Of course, poblanos can be unpredictable, as their spice level varies greatly. If you do want a spicier soup, you can leave the veins and seeds intact to really kick up the heat.

Ingredients

This chowder is versatile, but there are a few main characters that balance each other so well they are worth highlighting here:

• Poblano Peppers: Our star ingredient, these mild chili peppers offer a subtle heat and a deep, smoky flavor when roasted. Their spice level varies, but they are what makes this better than your average veggie soup.
• Potatoes: With their creamy texture and neutral taste, potatoes provide a comforting and hearty base. I prefer Yukon gold potatoes, but russet potatoes or white potatoes also work great here.
• Corn: The sweetness of corn contrasts beautifully with the smokiness of the poblano peppers and the earthiness of the potatoes. Use fresh, frozen, or canned.

Nutritional Benefits

Aside from its delicious taste, vegan potato poblano corn chowder is packed with nutritional benefits. Each component brings its own set of nutrients to the table:

• Poblano Peppers: Rich in vitamins A and C, poblano peppers support immune health and skin integrity. They also contain capsaicin, which has anti-inflammatory properties.
• Potatoes: A good source of vitamin C, potassium, and dietary fiber, potatoes contribute to heart health, digestive health, and overall vitality.
• Corn: Corn provides essential vitamins like B-complex vitamins, as well as antioxidants like lutein and zeaxanthin, which are beneficial for eye health. It also offers a healthy dose of fiber, aiding in digestion.

Versatility and Adaptability

One of the most appealing aspects of vegan potato poblano corn chowder is its versatility. It can be adapted to suit various dietary needs and preferences. For instance:

• Gluten-Free: This chowder is naturally gluten free, but double-check your ingredients to make sure they are all compliant. Veggie broth can be a culprit sometimes.
• Low-Fat: For those seeking a low-fat option, leave out the oil and use a little water instead. Leave out the heavy cream altogether, or replace it with a lower fat dairy-free milk like soymilk or oat milk.
• Spice Level: The heat level can be adjusted by adding more or fewer poblano peppers or leaving the veins and seeds to amp up the spice. You can also incorporate other types of chili peppers for those who prefer a spicier dish.

Preparation Tips

Roasting Poblano Peppers

One of the key steps in making a flavorful vegan potato poblano corn chowder is roasting the poblano peppers. Roasting enhances their smoky flavor and brings out their natural sweetness. Here are some tips for roasting poblano peppers:

• Direct Flame Method: Place the peppers directly over a gas flame, turning them with tongs until they are charred on all sides. Once charred, place them in a bowl and cover with plastic wrap or a towel to steam. This makes it easier to peel off the skin.
• Oven Roasting: If you don’t have a gas stove, you can roast the peppers in the oven. Place them on a baking sheet and broil, turning occasionally until they are evenly charred. After roasting, the same steaming technique applies.

Soup Consistency

• Blending: To thicken the chowder, blend a portion of the soup and then mix it back into the pot. This method ensures a creamy texture while retaining some chunks of potatoes and corn for contrast. Use an immersion blender for the easiest method, but you can also use a regular blender. Just use a towel and be careful of hot splattering!
• Thickening Agents: If you prefer an even creamier chowder, you can use a little cornstarch or flour. For a lower-fat version, pureeing a portion of the potatoes works well.

Toppings and Garnishes

Try out different flavor combinations with different delicious toppings and garnishes:

• Fresh Herbs: Cilantro is my fav, but you can use parsley, or even thyme and rosemary for an earthier flavor.
• Avocado: Sliced avocado brings a creamy richness that pairs well with the smokiness of the peppers.
• Tortilla Strips: Crispy tortilla strips provide a delightful crunch.
• Lime Wedges: A squeeze of lime juice can enhance the flavors and add a tangy contrast.
• Crema: I love a vegan crema (just thinned sour cream) for a tangy flavor.
• Pickled Onions: Another one of my favorites, pickled veggies are so good for you and so easy to make. Just throw them in half vinegar and half water with a little agave and you have pickled onions!

What to Pair With?

Pairing the chowder with complementary sides can turn it into a full meal:

• Crusty Bread: A slice of crusty bread is perfect for dipping into the creamy chowder.
• Salad: A fresh green salad with a citrus vinaigrette can balance the richness of the soup.
• Grilled Vegetables: Grilled or roasted vegetables can add more variety and nutrition to the meal.

Storage

• Store any leftovers in the fridge in an airtight container for 3-4 days. Heat over the stove or in the microwave.
• This chowder freezes really well. Place in an airtight container and freeze for up to 2 months. Thaw overnight in the fridge before reheating.

Try these related recipes:

Not Yo’ Mama’s Chili

Creamy Kale and Potato Soup

Vegan Bread Bowls

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Roasted Poblano and Potato Corn Chowder

A delicious and filling soup full of smoky roasted poblano peppers, tender potatoes, and sweet corn in a rich and creamy broth and topped with dairy free crema and pickled onions. Serve with extra cilantro and lime wedges.

Course Main Course

Cuisine Mexican

Keyword chowder, corn, poblano peppers, potatoes

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

• 3-4 poblano peppers
• 1 tbsp olive oil
• 1/2 onion-diced
• 2 celery ribs-diced
• 1 carrot-peeled and diced
• 1 tbsp minced garlic
• 3 cups veggie broth
• 3-4 yukon gold potatoes-cubed into 1/2 inch pieces
• 1 tbsp cumin
• 1/2 tbsp oregano
• 1 bay leaf
• 2 tsp salt
• 1 tsp pepper
• 1 cup corn-frozen or canned
• 1 cup vegan heavy cream
• 1 cup vegan shredded cheese
• lime wedges and cilantro for serving
• vegan crema and pickled onions (optional)

Instructions

• Line a baking sheet with foil and place the peppers on top. Set the broiler to high and broil the peppers for 5 minutes on each side until the skin is blackened and blistered.
• Remove from the oven and loosely tent with foil to steam. Let them sit for about 5 minutes. Rub and peel the skin off the peppers as best you can. It doesn't need to be perfect. Remove the stem and seeds. Dice up the peppers and set aside.
• Meanwhile, over medium heat, add the olive oil to a large stock pot and saute the onions, carrot, and celery for 5-7 minutes until softened. Add the garlic and cook for one more minute.
• Add the potatoes, broth, cumin, salt, pepper, oregano, and bay leaf. Bring to a boil and then reduce heat. Simmer for about 10 minutes until the potatoes are tender.
• Discard the bay leaf. Using an immersion blender, blend up some of the soup to make it creamier. Alternatively, scoop out about 2 cups of soup and carefully blend it in a blender, and add it back to the pot.
• Stir in the corn, poblano peppers, vegan heavy cream, and cheese. Heat for 3-5 minutes. Serve warm with lime wedges and cilantro. Add pickled onion and vegan crema on top for extra garnish.
• Store leftovers in the fridge for 3-4 days or freeze for up to 2 months. Thaw in the fridge overnight before reheating.

The post Roasted Poblano and Potato Corn Chowder appeared first on The Hungry Carrot.

This lentil version of Shepherd’s Pie is so savory and filling, it’s perfect for a cozy comforting meal on a cold evening. Full of hearty lentils, lots of veggies, rich broth, and baked under a blanket of creamy potatoes, you won’t miss the meat in this delicious plant based meal.

Shepherd’s pie traditionally consists of minced lamb or beef cooked with vegetables and topped with a layer of mashed potatoes. However, in this version we ditched the meat for a heart healthy and lower cholesterol version made with protein-rich lentils swimming in a rich and complex broth.

History of Shepherd’s Pie

The origins of shepherd’s pie date back to the late 18th century in the United Kingdom and Ireland as a way to utilize leftover meat. The term “shepherd’s pie” is typically used when the dish is made with lamb, while “cottage pie” refers to versions made with beef. However, in many parts of the world, the terms are used interchangeably.

For those looking for a classic and comforting homestyle meal, we adapted the shepherd’s pie to suit a plant based lifestyle and it’s a welcome treat. For all of our friends looking to adopt more plant foods in their diet, or just enjoy more meatless Mondays, this one is a winner and a great recipe to keep in your whole food arsenal.

A quick note on our spotlight ingredient, the lentil. Lentils are a powerhouse of plant-based protein and fiber, which are essential for maintaining muscle mass and promoting healthy digestion. They also provide a significant amount of iron, which is crucial for preventing anemia, especially in those following a vegan diet. I think lentils deserve more love in the culinary world and we are here to lend a hand!

Our other veggies here shouldn’t be counted out. Carrots and peas, for example, are rich in vitamin A, which supports vision and immune function. And my personal favorite, the potato, is a great source of vitamin C and potassium.

Ingredients

Lentils, vegetables, and potatoes shine in this dish, but there are lots of great variations you can use to alter flavors and textures. Plus, you can use ready-made ingredients to turn this into less of a labor of love and more of a quick dinner with reduced prep time.

1. Lentils: Lentils are the star ingredient, providing a rich source of protein, fiber, and essential nutrients such as iron and folate. Their hearty texture mimics ground beef, making them an ideal substitute in this dish. Both green and brown lentils are awesome but you could technically use red lentils as well.
2. Vegetables: I had a lot of mushrooms to get rid of so I used them to up the meaty texture. I also included celery, carrot, onion, and peas for a classic vibe. If you’re feeling like the veggie prep is not your style, opt for any combo of frozen veggies to make your life so much easier and reduce cooking and prep time.
3. Mashed Potatoes: I like to use golden potatoes in my mashed potato recipes, but use whatever you like! Each has a different flavor and texture. Russet, red potatoes, and honestly even sweet potatoes would be good.
4. Seasonings and Broth: I like adding the traditional tomato paste and broth and kicking it up a notch with soy sauce, Worcestershire, lots of herbs, and red wine to give the filling a truly rich and complex taste. Seasoning is our friend when we aren’t using meat to impart flavors.

Instructions

1. Preheat oven to 375 degrees and prepare a deep pie dish.
2. In a large stock pot saute the mushrooms, carrot, celery, and onion in the olive oil for 5-7 minutes. If using frozen veggies, substitute about 1 1/2 cups mixed frozen veggies. Add the garlic and cook for one more minute.
3. Add the tomato paste and cook for a minute or two until it darkens in color. Deglaze the pan with the red wine for 3-4 minutes until the alcohol dissipates.
4. Add the broth, lentils, soy sauce, Worcestershire, Italian seasoning, thyme, rosemary, salt and pepper, and stir to combine. Simmer for 20 minutes until the lentils are soft. Stir in the frozen peas.

5. Meanwhile, bring the potatoes to a boil in salted water. Boil for about ten minutes until soft. Drain and return to the pot. Add the milk, salt, butter, nutritional yeast, and pepper to taste. Mash with a potato masher.

6. Place the lentil mixture in the pie dish and top with mashed potatoes. Bake for 20-25 minutes until the potatoes brown and the filling is bubbly.
7. Let sit for 10 minutes to allow the gravy to thicken slightly. Serve warm with parsley or thyme for garnish. Store leftovers in the fridge for 3-4 days.

Dietary Variations

Need to modify this to fit a specific dietary need or concern? Lentil shepherd’s pie is super easy to customize, but here are some options for those needing to make it allergen or diet-friendly:

1. Gluten-Free Option: Make sure to use tamari instead of soy sauce and double check any ingredients you purchase, particularly the broth.
2. Nut-Free Variation: This recipe is nut-free although double check the milk and butter substitutes you use as many of these contain nuts.
3. Soy-Free Adaptation: swap out the soy sauce for liquid coconut aminos and use oat milk or almond milk instead of soy milk in the potatoes.
4. Low-FODMAP Version: For those following a low-FODMAP diet due to digestive issues, certain ingredients like onions, garlic, and specific types of lentils can be problematic. Use green lentils in moderation and remove the onions and garlic.

Storage

• Store any leftovers in the fridge for 3-5 days. Reheat gently in the microwave or in the oven.
• Want an oven-ready meal? You can freeze this before you bake it or after it’s fully cooked!
• If already fully cooked, let the pie cool completely. Wrap in plastic wrap and then a layer of aluminum foil. Thaw for 24 hours in the fridge before reheating.
• If you are freezing before baking, cover in plastic wrap and then aluminum foil. When ready, thaw in the fridge for 24 hours and bake at 375 for 20-30 minutes.

Happy Cooking!

Try these related recipes:

Vegan Pot Pie

Creamy Kale and Potato Soup

Vegan Bread Bowls

If you tried this recipe, leave us a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Lentil Shepherd’s Pie

A delicious dish of hearty lentils, rich vegetables, a savory broth, and creamy mashed potatoes on top. A comforting and filling plant based meal everyone will love. Use frozen veggies and instant potatoes for an even quicker version!

Course Main Course

Cuisine Irish

Keyword lentils, potatoes, shepherds pie

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6

Author Allison Crawford at The Hungry Carrot

Ingredients

Lentil Filling

• 1 tbsp olive oil (omit if oil free and use a little water)
• 1/2 onion-diced
• 2 carrots-peeled and chopped
• 1 rib celery-chopped
• 1 cup mushrooms-sliced
• 1 tbsp garlic-minced
• 3 tbsp tomato paste
• 1/2 cup dry red wine
• 4 cups veggie broth
• 1 cup lentils
• 2 tsp Worcestershire
• 1 tbsp soy sauce or Tamari
• 1 tsp thyme
• 1 tsp rosemary
• 1/2 tbsp Italian seasoning
• salt and pepper to taste
• 1/2 cup frozen peas
• parsley or thyme for garnish

Mashed Potatoes

• 3 medium potatoes-peeled and quartered
• 2 tsp salt
• 1/2 cup soy milk
• 4 tbsp vegan butter
• 1 tbsp nutritional yeast
• pepper to taste

Instructions

• Preheat oven to 375 degrees and prepare a deep pie dish.
• In a large stock pot saute the mushrooms, carrot, celery, and onion in the olive oil for 5-7 minutes. If using frozen veggies, substitute about 1 1/2 cups mixed frozen veggies. Add the garlic and cook for one more minute.
• Add the tomato paste and cook for a minute or two until it darkens in color. Deglaze the pan with the red wine for 3-4 minutes until the alcohol dissipates.
• Add the broth, lentils, soy sauce, Worcestershire, Italian seasoning, thyme, rosemary, salt and pepper, and stir to combine. Simmer for 20 minutes until the lentils are soft. Stir in the frozen peas.
• Meanwhile, bring the potatoes to a boil in salted water. Boil for about ten minutes until soft. Drain and return to the pot. Add the milk, salt, butter, nutritional yeast, and pepper to taste. Mash with a potato masher.
• Place the lentil mixture in the pie dish and top with mashed potatoes. Bake for 20-25 minutes until the potatoes brown and the filling is bubbly.
• Let sit for 10 minutes to allow the gravy to thicken slightly. Serve warm with parsley or thyme for garnish. Store leftovers in the fridge for 3-4 days.

The post Lentil Shepherd’s Pie appeared first on The Hungry Carrot.

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These lettuce cups are almost too pretty to eat and bursting with fresh flavors. Crispy lettuce cups are filled with meaty high-protein vegan crumbles, and crisp veggies, topped with crunchy peanuts.

I recently returned from a trip to Thailand and have felt deeply inspired by all the unique beautiful dishes featuring bright colors and fresh flavors. Bangkok has a rich Chinese history and luckily that led to a vibrant food culture with influences from China. Lettuce cups or lettuce wraps are a staple that Thailand has adopted as a part of its cuisine.

These lettuce cups are my plant-based take on the popular dish. I made these in many different versions before landing on this combination. Traditional lettuce wraps have water chestnuts and pork as the featured ingredients. Here, I use radishes for the crunch and textured vegetable protein to create flavorful meaty crumbles that hold up to the savory Asian-inspired sauce.

All the fresh and colorful veggies make this dish not only visually stunning but add complexity in texture and flavor. Adapt it however you like! The best part is they come together in less than 20 minutes. It’s even faster if you use packaged plant crumbles instead of making the TVP version here. Although I highly recommend making your own. It’s more affordable and makes it easier to avoid preservatives and extra additives. I keep this TVP stocked in the pantry as a staple.

Instructions

Vegan Beef Crumbles

1. Over medium heat bring the vegetable broth or water to a simmer. Add the garlic powder, onion powder, salt, paprika, Worcestershire, and soy sauce or tamari.
2. Add the textured vegetable protein and simmer for about ten minutes until the TVP is fully hydrated. Add more water as needed if the TVP is still dry.
3. Set aside.
4. Skip this altogether if you want to use packaged beef crumbles from the grocery store. That makes for a quicker meal with less cleanup!

Lettuce Cups

1. Wash and strip the lettuce leaves and trim the edges. Place aside.
2. Add sesame oil to a pan over medium heat and add diced onion. Saute until translucent and fragrant, about 3-5 minutes.
3. Add the shredded carrot and saute for another couple of minutes.
4. Add the garlic and ginger paste. Saute for another minute. Then add the red pepper flakes if using.
5. Mix in the hoisin, soy sauce or tamari, rice vinegar, and fish sauce. Add the TVP mixture and mix well until the TVP crumbles absorb the sauce.

Assembly

1. In each lettuce leaf place a couple of slices of radish in the bottom. Depending on the size of your lettuce, add a couple of tbsp of the TVP mixture to the lettuce cups.
2. Top each cup with shredded cabbage, additional fresh carrot if desired, green onions, sesame seeds, peanuts, and sriracha if desired.
3. Serve fresh. Keep leftovers in an airtight container in the fridge for 3-5 days. Reheat in the microwave.

Try these other recipes:

Stuffed Tofu and Veggie Pancakes

Black Bean Quinoa Burgers

Butternut Squash Ravioli

If you tried this recipe, leave a comment below, and follow us for more recipes on Instagram, Pinterest, and Facebook.

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Vegan Lettuce Cups

These lettuce cups are almost too pretty to eat and bursting with fresh flavors. Crispy lettuce cups are filled with meaty high protein vegan crumbles, crisp veggies, and topped with crunchy peanuts.

Course Dinner, Main Course

Cuisine Chinese

Keyword chinese recipes, dairy-free, dinner, gluten free, healthy, lettuce cups, lettuce wraps, plant-based, vegan

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

Vegan Beef Crumbles

• 1 cup textured vegetable protein
• 1 cup vegetable broth or water
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp vegan Worcestershire
• 1/2 tsp salt
• 1/2 tsp paprika
• 1 tsp soy sauce (or Tamari for gluten-free)

Lettuce Cups

• 1 head butter lettuce or baby romaine
• 1/4 yellow onion-diced
• 1 tbsp sesame oil
• 1/2 tbsp garlic- minced
• 1/2 tbsp ginger paste, or minced ginger root
• 1/2 cup shredded carrot
• 1/4 cup soy sauce (or Tamari for gluten-free)
• 1/3 cup hoisin sauce
• 1 tsp fish sauce (optional)
• 1/2 tbsp rice vinegar
• 1 tsp red pepper flakes (optional)
• 1/4 cup radish-sliced
• 1/2 cup shredded red cabbage
• crushed peanuts to taste
• toppings: sriracha, sesame seeds, green onions, etc.

Instructions

Vegan Beef Crumbles

• Over medium heat bring the vegetable broth or water to a simmer. Add the garlic powder, onion powder, salt, paprika, Worcestershire, and soy sauce or tamari.
• Add the textured vegetable protein and simmer for about ten minutes until the TVP is fully hydrated. Add more water as needed if the TVP is still dry.
• Set aside.

Lettuce Cups

• Wash and strip the lettuce leaves and trim the edges. Place aside.
• Add sesame oil to a pan over medium heat and add diced onion. Saute until translucent and fragrant, about 3-5 minutes.
• Add the shredded carrot and saute for another couple of minutes.
• Add the garlic and ginger paste. Saute for another minute. Then add the red pepper flakes if using.
• Mix in the hoisin, soy sauce or tamari, rice vinegar, and fish sauce. Add the TVP mixture and mix well until the TVP crumbles absorb the sauce.

Assembly

• In each lettuce leaf place a couple of slices of radish in the bottom. Depending on the size of your lettuce, add a couple of tbsp of the TVP mixture to the lettuce cups.
• Top each cup with shredded cabbage, additional fresh carrot if desired, green onions, sesame seeds, peanuts, and sriracha if desired.
• Serve fresh. Keep leftovers in an airtight container in the fridge for 3-5 days. Reheat in the microwave.

Notes

• Use packaged vegan beef crumbles from the grocery store in place of the TVP crumbles for even quicker preparation. Add them directly into the skillet with the onions and carrots and skip the TVP prep altogether. 
• I haven’t tried freezing this yet, but if you do, let us know how it went in the comments!

The post Vegan Lettuce Cups appeared first on The Hungry Carrot.

This vibrant and flavorful rainbow tofu poke bowl is a super quick and healthy dish you can have on the table in less than 30 minutes. A deconstructed sushi roll in a bowl with vibrant fresh veggies, marinated crispy tofu, and sweet mango on a bed of sushi rice. Poke bowls prove that eating plant-based can truly be an indulgent satisfying experience. Grab your chopsticks and let’s dig in!

I absolutely love poke. It’s delicious, versatile, and full of fresh flavors. It’s bursting with colors and textures that truly celebrate fresh ingredients. Plus it’s so ridiculously easy and quick to make but looks like a million bucks.

For our base, we use a fluffy bed of sushi rice. Alternatively, you could use quinoa, brown rice, or even cauliflower for a lower-carb option. And then there are the heroes of the poke bowl: the rainbow of fresh veggies with each color offering a distinct nutritional punch. Crisp cucumber and bell pepper, vibrant mukimame, crunchy carrot and radish, creamy avocado chunks, and juicy mango come together in the perfect balance. Get creative with your veggies or add some seaweed salad for an authentic touch.

Our protein powerhouse comes in the form of humble yet mighty tofu. Not boring squishy tofu, but crispy, golden, marinated cubes of tofu that add the perfect texture.

The finishing touches amp up our poke bowls to another level. Sprinkle those bad boys with sesame seeds, chopped scallions, and nori flakes for a serious umami kick. I top mine with soy sauce but you can add a flavor explosion by dolloping it with sriracha mayo, drizzling a tangy sesame miso dressing, or a zesty citrus viniagrette.

Instructions

Sushi Rice

1. Pour the rice and water into a rice cooker and turn on. While rice is cooking, heat the rice vinegar and sugar over medium heat for a couple of minutes until the sugar dissolves and the vinegar vapors disperse. Set aside.
2. When the rice is done, pour in the sugar and vinegar mixture and mix well.

Crispy Tofu

1. Drain and press your tofu to remove any excess moisture with a tofu press or a kitchen towel. Cut into cubes.
2. Combine the soy sauce, garlic, and ginger in a mixing bowl. Add the tofu and toss to coat. Let it marinate for 10 minutes. Then add the cornstarch and mix well.
3. Heat the sesame oil over medium heat. Fry the tofu for 3-4 minutes on each side until crispy. Remove from heat.

Assemble

1. Place some rice in a bowl and top with the crispy tofu, veggies, and mango. Garnish with chopped scallions and sesame seeds if desired. Serve with more soy sauce, hot sauce, chili flakes, or anything you prefer.
2. These poke bowls are best when fresh, but they do keep for a couple of days in an airtight container in the fridge.

Try these related recipes:

High Protein Vegan Meatballs

Homemade Vegan Spaghetti Sauce

Fried Vegan Burrata Cheese

If you tried this recipe, leave us a comment below, and make sure to follow us for more recipes on Instagram, Pinterest, and Facebook.

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Rainbow Tofu Poke Bowl

A rainbow of vibrant fresh veggies, marinated crispy tofu, and sweet mango on a bed of sushi rice. A deconstructed sushi roll in a bowl that comes together in less than 30 minutes.

Course Main Course

Cuisine Hawaiian, Japanese

Keyword poke, rice, sushi, tofu

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Allison Crawford at The Hungry Carrot

Ingredients

Sushi Rice

• 1 cup uncooked sushi rice
• 2 cups water
• 1 tbsp sugar
• 2 tbsp rice vinegar

Tofu

• 1 14 oz package firm tofu
• 1 tbsp soy sauce or tamari
• 1 tbsp sesame oil
• 1 tsp garlic-minced
• 1 tsp ginger-minced
• 1 tbsp cornstarch

Toppings

• 1 carrot-shredded
• 1 cup purple cabbage-shredded
• 1/2 cup sliced radish
• 1 avocado-cubed
• 1 red bell pepper-sliced
• 1 cucumber-sliced
• 1 cup shelled edamame
• scallions and sesame seeds for garnish
• 1 mango-cubed

Instructions

Sushi Rice

• Pour the rice and water into a rice cooker and turn on. While rice is cooking, heat the rice vinegar and sugar over medium heat for a couple of minutes until the sugar dissolves and the vinegar vapors disperse. Set aside.
• When the rice is done, pour in the sugar and vinegar mixture and mix well.

Crispy Tofu

• Drain and press your tofu to remove any excess moisture with a tofu press or a kitchen towel. Cut into cubes.
• Combine the soy sauce, garlic, and ginger in a mixing bowl. Add the tofu and toss to coat. Let it marinate for 10 minutes. Then add the cornstarch and mix well.
• Heat the sesame oil over medium heat. Fry the tofu for 3-4 minutes on each side until crispy. Remove from heat.

Assemble

• Place some rice in a bowl and top with the crispy tofu, veggies, and mango. Garnish with chopped scallions and sesame seeds if desired. Serve with more soy sauce, hot sauce, chili flakes, or anything you prefer.
• These poke bowls are best when fresh, but they do keep for a couple of days in an airtight container in the fridge.

The post Rainbow Tofu Poke Bowl appeared first on The Hungry Carrot.