The colder months are perfect for stews, soups and other comfort foods, but if you’re like us, then you want these foods year round! We know that you are going to love this One Pot West African Peanut stew.

I want to start by saying this is not a traditional version of West African peanut stew. This is a version I created after researching peanut stew and then basing off of ingredients that are easy to find and replicate in the continental US.

I think it’s important to note that West Africa is an entire region consisting of 17 countries. Each country and even culture inside that country may have it’s own variation of peanut stew. However, for search results, West African peanut stew is what is searched the most.

History: Most people agree that peanut stew originated in Mali. It is also known as groundnut stew or maafe. With colonialism, groundnut became popular outside of African countries and with the expansion of food bloggers, peanut stew has grown even more popular around the world.

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Why You’ll Love This Recipe

🥘Recipe Ingredients

Gather your ingredients!

• Onions, Bell Pepper, Garlic, and Ginger – these are our aromatics and start the dish developing flavor right from the start.
• Peanuts and Peanut Butter – Peanuts are the main component of the dish. We are using unsalted peanuts for the crunch and protein and peanut butter to add creaminess and thickness to the stew.
• Sweet Potatoes – are the carb of choice added to this dish. It adds texture and sweetness but can also be mashed to thicken if desired.
• Chickpeas – the protein that we are using for this dish. Since we are vegan we want to add protein, but not meat. Chickpeas add a neutral flavor that doesn’t take away from the rest of the dish, yet holds up well to a simmering pot of stew
• Collard Greens – these add so much nutritional value to the stew, along with another layer of texture

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations:

• Peanuts and Peanut Butter – If you cannot have peanuts/peanut butter, we’d first recommend cashews and cashew butter. If you cannot have nuts at all, we’d recommend omitting the nuts for texture purposes, but still adding in something like sunbutter or tahini.
• Sweet Potatoes – You could swap with yellow or yukon potatoes. Alternatively, something like cauliflower could also work
• Chickpeas – other white beans like cannellini, great northern, or butter beans will work well also
• Collard Greens – swap with other greens like spinach or kale
• Protein – If you’d like to add some more protein into your dish, things like tofu or vegan chicken or soy curls would be good options

Recipe FAQs:

Other Vegan Comfort Food Recipes to Consider:

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One Pot West African Peanut Stew (Vegan)

This vegan One Pot West African Peanut Stew recipe is loaded with vegetables and flavor to provide a comfort food meal that's perfect for meal prep no matter the season!

Course Main Course

Cuisine West African

Diet Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 313kcal

Author Andrew Bernard

Ingredients

• 1 tablespoon Olive oil
• 1 large Yellow onion, diced
• 1 Red bell pepper, diced
• 6 cloves Garlic, minced
• 1 tablespoon Ginger root, grated
• 1 tablespoon Ground cumin
• 1 ½ teaspoon Ground coriander
• 1 teaspoon Cinnamon
• 1/16 teaspoon Cardamom
• ¼ teaspoon Cayenne, more or less to taste
• ¼ teaspoon salt, more or less to taste
• ¼ teaspoon black pepper, more or less to taste
• 2 medium Sweet potatoes, cubed
• 14 oz can Chickpeas, drained and rinsed
• 14 oz can Can fire roasted tomatoes
• ¾ cup unsalted peanuts, chopped
• 1 Serrano pepper, diced (seeds and stems removed)
• 3 ½ – 4 cups Vegetable stock (low sodium preferred)
• ¾ cup creamy, natural Peanut butter
• 2 tablespoon Tomato paste
• 4-5 cups Collard greens, soaked in water and vinegar for 10 minutes, then drained, rinsed, and chopped
• ½ Lemon, juiced
• sriracha, optional
• cilantro

Instructions

• In a large heavy bottomed pot, add oil over medium heat. Add in your onions, bell peppers, garlic and ginger. Saute until onions and peppers softened about 3-5 minutes.
• Add seasonings (cumin to pepper) and stir together. Let cook for one minute, careful not to burn. Add potatoes, chickpeas, fire roasted tomatoes and half of the peanuts. Stir together, scraping any of the fond off the bottom of the pot. Let cook for 5-7 minutes until the potatoes have started to soften.
• Add serrano pepper, vegetable stock, peanut butter and tomato paste. Stir together until the tomato paste is combined into the other ingredients. Cover and turn heat down to low and allow to simmer for 20 minutes or until sweet potatoes are fork tender.
• Remove cover, add collard greens, lemon juice, and sriracha if adding. Taste and add more salt and pepper if desired. Allow to cook for another 5 minutes.
• Top with cilantro and remaining peanuts at the end. Serve with rice, bread, or by itself.

Video

Notes

*Nutritional facts are only estimates.  Please utilize your own brands for accuracy. 

Nutrition

Serving: 2cups | Calories: 313kcal | Carbohydrates: 33g | Protein: 12g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 771mg | Potassium: 627mg | Fiber: 9g | Sugar: 7g | Vitamin A: 9915IU | Vitamin C: 32mg | Calcium: 137mg | Iron: 3mg

The post One Pot West African Peanut Stew (Vegan) appeared first on Make It Dairy Free.

If you are like us, then you love Indian dishes. Maybe that is why you are hear checking out easy masoor dal.

In Indian, dal literally refers to pulses, in this case, lentils. Whereas, masoor refers to the color. In this case, the red to orange color that some lentils have. Traditional masoor dal takes hours to cook and that is why we are calling this an easy version.

I would like to point out that saying red lentil dal literally translates into red lentil lentil which is so silly, but it is what it most searched on the internet and why it is in parentheses above. Really this is a spiced red lentils dish that is bursting with flavor.

We do also want to point out that this is not a traditional version of masoor dal, because we are making a simpler, easier process that still yields a lot of flavor and texture. We do hope that you still love this version.

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Why You’ll Love This Recipe

🥘Recipe Ingredients

Gather your ingredients!

• Red Lentils – masoor literally tells us what color to use, so in this case you are going to want to use a red or orange lentil.
• Vegetable Stock – we prefer to use a low sodium or homemade stock so that we can adjust the seasoning and salt levels are desired
• Onions, Garlic, and Ginger – our aromatics are going to start the flavor immediately building this dish up
• Full Fat Coconut Milk – this is in a can and creates the perfect creamy texture that we are going for in this recipe

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations:

• Red Lentils – you can also use brown lentils but realize that it not technically named the same dish. Red lentils also break down more, so brown lentils will hold up more. You may also need more liquid.
• Full Fat Coconut Milk – can be replaced with a thick non-dairy milk like cashew, soy, or creamy oat milk. Other non-dairy milks can be used; however, they are going to take longer to thicken.
• Protein – If you’d like to add some more protein into your dish, things like tofu or vegan chicken or soy curls would be good options

Recipe FAQs:

Other Vegan Asian-Inspired Recipes to Consider:

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Easy Masoor Dal

If you love curry and lentil type of dishes, then you are going to absolutely fall in love with this quick version of Easy Masoor Dal.

Course Main Course

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 384kcal

Author Andrew Bernard

Ingredients

• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 6-8 cloves garlic, minced
• 1 tablespoon fresh ginger, peeled and grated
• 1 tablespoon garam masala
• 1 teaspoon ground turmeric
• 1 teaspoon coriander
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• ½ teaspoon cinnamon
• 1 ½ cups dried red lentils, rinsed and soaked* (can sub with orange)
• 14 oz canned diced tomatoes
• 8 oz full fat coconut milk
• 3 cups vegetable broth
• ½ teaspoon salt, more or less to taste
• 1 half a lemon, juiced
• 1 green chili, thinly sliced, optional
• 1 tablespoon kasuri methi, optional
• homemade vegan naan, as a side, optional

Instructions

• In a large heavy bottomed pot, add oil over medium heat. Once hot, add in onions and let cooked for 8-20 minutes*. Add in garlic and ginger and stir together. Let cook until fragrant (another 1-2 minutes).
• Add in all the seasonings (garam masala – cinnamon) and stir together again. Allow to cook for 1 minute, stirring often, careful not to burn.
• Add in lentils and stir. Then, add the tomatoes, coconut milk and vegetable stock. Scrap the bottom of the pot to remove any of the fond. Turn heat down to medium and let cook until thickened and lentils are soft (about 15-20 minutes).
• Taste your dal and then add in salt, kasuri methi, and lemon juice as desired. Stir together and remove from heat. Top with sliced green chilis at the end if desired. Serve with naan.

Notes

*Lentils – for best results, rinse your lentils, then soak them overnight or at least 4-6 hours.  Then, rinse again and proceed to use them.

*Onions – 8 minutes will get them softened and to a good place to move on.  For more flavor development, allow them to cook for 20 minutes, stirring occasionally, to develop caramelization. 

Nutrition

Serving: 0.25dish | Calories: 384kcal | Carbohydrates: 55g | Protein: 21g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1458mg | Potassium: 1132mg | Fiber: 24g | Sugar: 7g | Vitamin A: 2882IU | Vitamin C: 23mg | Calcium: 126mg | Iron: 8mg

The post Easy Masoor Dal (Red Lentil Dal) appeared first on Make It Dairy Free.

Noodles are one of those comfort foods that just never gets old! These vegan Thai peanut noodles will elevate your favorite carb into something that is not only packed with veggies, but full of flavor.

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Why You’ll Love This Recipe

🥘Recipe Ingredients

Gather your ingredients!

• Rice Noodles – rice noodles are optimal for this Thai peanut noodles because their ability to absorb flavors is superior. You can use white or brown rice noodles, we opt for brown
• Vegetables – we are adding red cabbage, bok choy, red bell peppers and garlic into our dish.
• Peanut Sauce – Thai peanut noodles feature a peanut sauce made from creamy peanut butter, soy sauce, and maple syrup for a sweet umami flavor burst with every single bite

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations:

• Noodles – while rice noodles are preferred, feel free to use your favorite pasta for this dish
• Vegetables – you can sub or add your favorite vegetables into this meal – like carrots, broccoli, edamame, cucumbers and more
• Peanut Sauce – Feel free to use a store bought vegan version if you need this dish to go even faster. If you have a peanut allergy, feel free to swap the peanut butter with sunbutter or a nutbutter of your choosing.
• Protein – If you’d like to add some more protein into your dish, things like tofu or vegan chicken or soy curls would be good options

Recipe FAQs:

Other Vegan Asian-Inspired Recipes to Consider:

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Vegan Thai Peanut Noodles

If you love noodle dishes, then you will be wowed with the flavor-packed, veggie-loaded Vegan Thai Peanut Noodles dish! It's simple, but so good!

Course Main Course

Cuisine Asian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 people

Calories 890kcal

Author Andrew Bernard

Ingredients

For the Peanut Sauce

• ⅔ cup creamy peanut butter
• 3 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon toasted sesame oil
• 1-2 teaspoon chili garlic sauce,
• 1-2 tablespoon maple syrup
• 1 juice of a lime
• ⅓-1 cup hot water
• 6 cloves garlic, minced (optional)
• 1 tablespoon ginger, grated (optional)

For the Noodles

• 16 oz brown rice noodles (sub with white)
• 3 baby bok choy, sliced in half (or chopped)
• 1 red bell pepper, sliced
• 1 ½ cups red cabbage, sliced
• ⅓ cup peanuts, chopped

Instructions

• Bring a large pot of water to a boil. While waiting for it to boil, to a bowl, add the peanut butter, soy sauce, rice vinegar, sesame oil, chili garlic sauce, maple syrup, lime juice and water. Whisk together well. Set aside.
• When water begins to boil, add the noodles and bok choy and cook. When done, drain and run cold water over to stop the cooking.
• If using optional garlic and ginger, In a small pot, add a little oil over medium heat and saute the garlic and ginger until fragrant (about 1 minute). Add into the peanut sauce and stir together well. You can also add raw garlic and ginger into the peanut sauce for a punchier flavor!
• Add noodles to a large bowl and pour over peanut sauce. Stir carefully to combine. Add bell pepper slices, cabbage, and peanut and toss gently. Serve warm or cold with green onions and lime wedges if desired.

Video

Notes

*Nutritional fact are only estimates. Please utilize your own brands for accuracy. 

Nutrition

Serving: 0.25dish | Calories: 890kcal | Carbohydrates: 115g | Protein: 24g | Fat: 41g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 20g | Sodium: 1090mg | Potassium: 559mg | Fiber: 14g | Sugar: 14g | Vitamin A: 5084IU | Vitamin C: 102mg | Calcium: 167mg | Iron: 3mg

The post Vegan Thai Peanut Noodles appeared first on Make It Dairy Free.

Salads are typically a summer dish; however, this is the BEST winter salad that you are going to make!

This winter salad is made with a base of kale and Brussels sprouts and then topped with all the ingredients that are usually at a great price for fall.

When you pair all of the ingredients together, you have an epic winter salad that you are going to love.

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Why You’ll Love This Recipe

🥘Recipe Ingredients

Gather your ingredients!

• Greens – we are using kale and Brussels as the base for this dish. Together they are a really great balance of flavor and texture for this salad
• Vegetables and Fruit- the main ones in the dish are butternut squash, red onions, apples, and pomegranate
• Tofu – we are using tofu not only as another texture, but as our protein also
• Dressing – we are making a homemade dijon vinaigrette that really makes all these dishes sing together

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations:

• Greens – feel free to use whatever greens you like – spinach, romaine, etc
• Butternut squash- you could use sweet potatoes or regular potatoes in this dish as well or even another squash
• Tofu – You can swap with lentils, soy curls, or another vegan protein of your choosing
• Dressing – feel free to use your favorite store bought dressing if you want to skip this one

Recipe FAQs:

Other Vegan Salad Dish Recipes to Consider:

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The Best Winter Salad with Kale and Brussels Sprouts

Whether you are looking for an elegant salad presentation for guests, or just want to switch up you summer salads, this winter salad with kale and Brussels sprouts will surely wow!

Course Salad

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Author Andrew Bernard

Ingredients

For the dressing

• ¼ cup maple syrup
• ¼ cup dijon mustard
• 2 tablespoon lemon juice
• 2 tablespoon soy sauce
• 2 tbsp olive oil
• ¼ teaspoon Black pepper, more or less to taste
• ¼ teaspoon Red pepper, more or less to taste

For the salad

• 1 half butternut squash, cubed (about 4 cups)
• 1 red onion, sliced
• 3 tablespoon olive oil, divided
• 1 tablespoon cinnamon, divided
• 1 ½ teaspoon allspice, divided
• 1 14oz block extra firm tofu, drained, pressed, and cubed
• 2 tablespoon cornstarch (sub with arrowroot powder)
• 3-4 cups kale, chopped
• 8-10 Brussels sprouts, thinly sliced
• 2 apples*, sliced or cubed, rubbed with lemon juice to prevent browning
• 1 cup Pomegranate seeds
• ¼ – ½ cup Pecans, chopped

Instructions

• Preheat oven to 425 degrees F (220 degrees C). 

  Add all the dressing ingredients together and whisk together well. Place in the fridge until ready to use.
• Add butternut squash and onions into a large bowl with 2 tablespoon olive oil, toss to combine. Sprinkle with ½ tablespoon cinnamon and ¾ teaspoon allspice and toss to combine again. Spread across a parchment lined baking sheet into an even layer. 
• In the same bowl, add the tofu cubes, cornstarch, remaining ½ tablespoon cinnamon and ¾ teaspoon allspice. Toss to combine evenly ensuring all the tofu has cornstarch on them.  Place on a separate parchment lined baking sheet into an even layer.

  Put both trays in the oven and cook for 20-25 minutes or until squash cubes are fork tender. Remove and let cool for 5-10 minutes before adding to the salad.
• In a large bowl, add the chopped kale and 1 tablespoon olive oil.  Massage the kale for a few minutes to help the texture. Add the sliced Brussels. When cooled slightly, add the squash, onions, and tofu on top. Then sprinkle with the apples, pomegranate seeds, and pecans. Top with the dressing or serve dressing on the side.

Notes

*We used 1 sweet and 1 tart apple for variation, but you can use your preference

The post The Best Winter Salad with Kale and Brussels Sprouts appeared first on Make It Dairy Free.

Ratatouille was made famous by a Pixar movie; however, the dish has been around for decades. In fact, it’s only this particular version, also known as confit byaldi, that was made famous by Pixar.

This version, is a stunning centerpiece no matter the time of year you are presenting it, but it does make a delicious and amazing holiday showcase dish.

What is the difference between ratatouille and confit byaldi?

Ratatouille and confit byaldi share similar ingredients; however, their presentations are what set them apart.

Traditionally, the French dish of ratatouille fries the vegetables and then combines then in a stewed dish until they are creamy. Often times, the vegetables are cubed to make this. There are however, many spins on the dish and even debate over the origins.

Confit byaldi, on the other hand, was a spin on ratatouille by Chef Thomas Keller. He was asked by Pixar to create a more elegant version of the dish for the 2007 movie Ratatouille. This version makes paper thin slices of the eggplant, squashes, and tomatoes to create the show stopping presentation.

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Why You’ll Love This Recipe

🥘Recipe Ingredients

Gather your ingredients!

• Vegetables- the main vegetables in the dish are eggplant, zucchini, yellow squash, onions, and tomatoes.
• Tomatoes – specifically for the sauce (piperade), you want to use San Marzano tomatoes as they evoke a much more concentrated tomato flavor that really makes this dish shine

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations:

• Vegetables- while most people don’t change the main components, you can add something like a leafy green (spinach or kale, for example), mushrooms, or other types of squash
• Tomatoes – you can use other tomatoes if needed
• Protein – this dish is not protein heavy at all. If you are looking for a protein, we would recommend tofu crumbles in the sauce or serving something else on the side

Recipe FAQs:

Other Vegetable Forward Main Dish Recipes to Consider:

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Ratatouille (Confit Byaldi)

If you really want to wow your crowd with an elegant presentation, then this vegan ratatouille dish is sure to be a showstopper!

Course Main Course

Cuisine French

Diet Gluten Free, Low Fat, Vegan, Vegetarian

Prep Time 15 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 8 people

Calories 235kcal

Author Andrew Bernard

Ingredients

• 6 Roma tomatoes, sliced into 1/16in round
• 2 small Zucchinis, sliced into 1/16in round
• 2 small yellow squash, sliced into 1/16in round
• 2 small Japanese eggplant*, sliced into 1/16in round
• 2 small red onions, sliced into 1/16in round
• 1 small yellow onion chopped
• 1 red bell pepper chopped
• 1 green bell pepper chopped
• 6-8 cloves garlic, minced
• 2 tablespoon olive oil
• 1 tablespoon tomato paste
• 28 oz crushed San Marzano tomatoes
• 2 teaspoon dried basil
• 2 teaspoon dried oregano
• 2 teaspoon dried parsley
• ½ teaspoon dried thyme
• ½ teaspoon salt, more or less to taste
• ½ teaspoon pepper, more or less to taste
• ¼ teaspoon red pepper flakes, more or less to taste
• 1 tablespoon Balsamic vinegar
• 2-4 teaspoon brown sugar

Vegan Garlic Butter Sauce (Optional)

• ½ cup vegan butter, melted
• 6 cloves garlic, minced
• ¼ cup grated vegan parmesan
• 2 tablespoon fresh parsley, more for garnish
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• Salt/pepper to taste

Instructions

• Preheat oven to 375F. In a large oven safe skillet*, heat oil over medium heat. Once hot, add the onions, peppers, and garlic. Saute until softened, about 3-4 minutes.
• Add tomato paste and tomatoes. Stir together. Add seasonings (dried basil to red pepper flakes), balsamic and brown sugar. Stir together until well combined. Remove from heat.
• Take a tomato, zucchini, squash, eggplant, and onion slice and make a stack. Place on the outer edge in the skillet sideways on top of the sauce. Working from the outside to the center of the skillet, repeat until all the vegetables are used up. Cover with oven safe lid, foil or something like a pizza stone. Bake for 35-40 minutes. Uncover, and cook for an additional 20 minutes.
• While baking, to a small bowl add all the ingredients for the garlic butter together and stir. When ratatouille if finished, brush the butter on top. Top with fresh parsley, thyme, and/or basil.

Notes

*Nutritional Facts are only estimates.  Please utilize your own brands for accuracy. 

*If you do not have an oven safe skillet, cook sauce in a pot and then transfer to an oven safe dish, like a 9×13 casserole dish.

*For an easier alternative (with taste changes) – you can use a jarred spaghetti sauce for the sauce (you will need 84-96oz) and cube your vegetables instead of thinly slicing. 

* To slice easier – use a mandolin with cut-resistant gloves. 

*Sometimes thin eggplants are mislabeled in stores.  There is a slight taste difference between true Chinese and Japanese eggplant.  What you are looking for is slender eggplant, dark in color, that is a similar size to a small zucchini. 

Nutrition

Serving: 1.5cups | Calories: 235kcal | Carbohydrates: 26g | Protein: 5g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Sodium: 417mg | Potassium: 1001mg | Fiber: 7g | Sugar: 14g | Vitamin A: 2043IU | Vitamin C: 76mg | Calcium: 103mg | Iron: 3mg

The post Ratatouille (Confit Byaldi) appeared first on Make It Dairy Free.

This black pepper tofu recipe is an easy vegan dinner meal idea that is a spin on the Chinese takeout classic, black pepper chicken.

This one is spicy but you can kick up the heat more or less to your taste buds. We’ll walk you through how to easily make this dish that we know you will love!

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Why You’ll Love This Recipe

🥘Recipe Ingredients

Gather your ingredients!

• Tofu- you’ll want to use a super firm tofu or an extra firm tofu that has been pressed out
• Vegetables – we are using broccoli to stretch the meal further
• Cornstarch – helps to coat the tofu and give that crispy texture that you want
• Sauce – the sauce includes soy sauce, sesame oil, rice wine vinegar, brown sugar, and optionally sriracha

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations:

• Tofu- you can use more vegetables or something like pumfu or chickpea tofu, seitan, mushrooms, chickpeas, or even frozen vegan meat substitutues
• Vegetables – feel free to swap or add to the vegetables listed. Just be mindful of cooking times. Ideas include cauliflower, bell peppers, sugar snap peas, carrots, and edamame

Recipe FAQs:

Other Vegan Asian-Inspired Recipes to Consider:

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Black Pepper Tofu

If you're looking for how to make the perfect tofu every time and a little kick to boot, this Black Pepper Tofu is an absolute must try!

Course Main Course

Cuisine Asian

Diet Vegan, Vegetarian

Servings 4 people

Calories 305kcal

Author Andrew Bernard

Ingredients

• 1 package (14oz) extra firm tofu, drained, pressed and cubed
• 5 tablespoon olive oil, divided
• 3 tablespoon cornstarch, divided
• 2 teaspoon cracked black pepper, divided (NOT PRE GROUND)
• ¼ teaspoon salt, more or less to taste
• 1 head broccoli, cut into florets
• ¾ cup vegetable stock (180g)
• ¼ cup low-sodium soy sauce (60g)
• 2 tablespoon rice wine vinegar
• 1-2 tablespoon brown sugar
• 1 tablespoon sesame oil
• 1 tablespoon sriracha, optional
• 1 yellow onion, diced
• 5 cloves garlic, minced
• 1 inch ginger, grated

Instructions

• Preheat the oven to 425°F/220°C. Line two small baking sheets with parchment paper.
• Add tofu cubes to a large bowl. Drizzle with 1 tablespoon of olive oil. Toss gently to coat. Sprinkle 2 tablespoon cornstarch, ¼ teaspoon salt, and ¼ pepper over the tofu, and toss again to coat evenly. Pour the tofu on a prepared baking sheet and spread out evenly so they are not touching. Set aside.
• Add cut broccoli pieces into the same bowl and drizzle with 2 tablespoon oil. Toss together and add to the second baking sheet, spreading out evenly. Place both sheet pans into the oven. Cook for 20-25 minutes or until broccoli is fork tender.
• While baking, in a small bowl, add stock, soy sauce, rice wine vinegar, brown sugar, sesame oil, and sriracha if adding. Whisk together well. Add in remaining 1 tablespoon of cornstarch and whisk together until no clumps remain. Set aside.
• Over medium heat, add remaining 2 tablespoon oil to a large skillet. Once hot, add onions and sauté for 4-5 minutes or until softened. Add remaining 1 ½ teaspoon black pepper, garlic, and ginger and stir together again. Cook for 1 minute. Pour in sauce mixture and stir together. Simmer until thickened.
• Right before serving add in the cooked tofu and broccoli and toss to combine. Heat only until warmed (longer with soften the tofu). Serve over rice, noodles or quinoa. Top with green onions if desired.

Notes

*Nutritional facts are only estimates.  Please utilize your own brands for accuracy. 

Nutrition

Serving: 0.25dish | Calories: 305kcal | Carbohydrates: 25g | Protein: 6g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Sodium: 1036mg | Potassium: 622mg | Fiber: 5g | Sugar: 7g | Vitamin A: 1052IU | Vitamin C: 141mg | Calcium: 98mg | Iron: 2mg

The post Black Pepper Tofu appeared first on Make It Dairy Free.

If you love thick, creamy soups, then you will love this vegan roasted red pepper and sweet potato soup.

It is serious comfort food in one bowl. More of a bisque than a soup and if we are being honest it would even double as a dip.

Even though it’s simple, it’s loaded with flavor and good-for-you ingredients that you will love!

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WHY YOU’LL LOVE THIS RECIPE

• Flavorful – By using the ingredients in their natural form, we’re able to give a huge boost of flavorful to this one pot meal
• Feeling After Eating– when you eat this meal, your body feels amazing. Not full or bloated, but satisfied and thankful
• Versatile – You can easily switch up the herbs or spices, even the other ingredients that are being used to create a huge amount of versatility in one recipe

🥘RECIPE INGREDIENTS

Gather your ingredients!

• Vegetables – red peppers, sweet potatoes, onions and garlic are the vegetables that we are using to provide creamy and delicious texture and flavor when roasted and blended
• Beans-  Butter beans, not only add texture, but also protein
• Spices – We are using fresh aromatics and dried herbs to create amazing flavorful dish that will heighten your senses

See my recipe card below for a complete list of the ingredients with measurements.

SUBSTITUTIONS AND VARIATIONS:

• Vegetables – you try substitute or add in carrots, butternut squash, parsnips, or even pumpkin
• Beans-  Butter beans are smooth and creamy, but if you are would like to replace, try cannellini or great northern. Alternatively, you could do chickpeas
• Spices – We are using fresh aromatics and dried herbs to create amazing flavorful dish that will heighten your senses

Recipe FAQs:

Other Vegan Fall Recipes to Consider:

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Vegan Roasted Red Pepper Sweet Potato Soup

This Roasted Red Pepper Sweet Potato Soup is easy, comfort food in a bowl. Simple to make and perfect for crusty bread.

Course Main Course, Soup

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Servings 8 servings

Calories 171kcal

Author Andrew Bernard

Ingredients

• 2 red peppers, sliced
• 2 sweet potatoes, cubed
• 1 yellow onion, sliced
• 6-8 cloves garlic whole
• 2 tablespoon olive oil
• ½ teaspoon salt, more or less to taste
• 1 ⅔ cups coconut milk (385g)
• 1 cup vegetable stock (480g)
• 1 inch fresh ginger, grated
• 2 ½ tablespoon nutritional yeast
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon smoked paprika
• ½ teaspoon oregano
• 1 ¾ cups butter beans (460g)
• ¼-1/2 teaspoon black pepper, more or less to taste
• pepitas, for garnish if desired
• parsley, chopped, for garnish if desired

Instructions

• Heat oven to 390 degrees F (200C).
• Into a large bowl, add the red peppers, sweet potatoes, onions, and garlic. Drizzle oil over and salt evenly. Toss until everything is coated well. Add to a parchment lined baking sheet and spread out evenly. Roasted for 20-25 minutes or until the potatoes are easily pierced with a fork. Remove from oven and let cool for 5 minutes.
• Add roasted vegetables, coconut milk, vegetable stock, ginger, nutritional yeast, garlic powder, both paprikas, and oregano to a blender. Blend until smooth.
• Add to a large pot. Add in butter beans. Stir together and heat through (about 2-3 minutes). Add black pepper and more salt if desired.
• Pour into bowls and top with pepitas and parsley if desired.

Video

Notes

*Nutritional facts are only estimates.  Please utilize your own brands for accuracy. 

Nutrition

Serving: 1bowl | Calories: 171kcal | Carbohydrates: 28g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 298mg | Potassium: 557mg | Fiber: 7g | Sugar: 7g | Vitamin A: 9197IU | Vitamin C: 41mg | Calcium: 57mg | Iron: 2mg

The post Roasted Red Pepper Sweet Potato Soup appeared first on Make It Dairy Free.

This easy chana masala recipe is one of those comfort food dinner meals that you could eat every week and never tire of it.

Not only is this an easy version of chana masala, but it’s full of ingredients that you typically always have on hand, so it makes a great meal if you aren’t sure what to make or you need a last minute idea.

What is Chana Masala?

Chana masala is an Indian staple dish for meals. Chana translates to chickpeas and masala refers to a blend of spices that are warming an aromatic.

In addition to the chickpeas and spices, chana masala also typically includes onions, garlic, tomatoes and lemon juice.

While traditionally chana masala is made using raw chickpeas that soak overnight, we are using canned chickpeas for a faster and easier version.

We do not claim that this is an authentic chana masala dish and our variation may differ than the chana masala you may have grown up with or had in restaurants. We hope you enjoy our take on this dish.

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Why you’ll love this recipe

• Flavorful – By using the ingredients in their natural form, we’re able to give a huge boost of flavorful to this one pot meal
• Feeling After Eating– when you eat this meal, your body feels amazing. Not full or bloated, but satisfied and thankful
• Easy – This dish uses mostly pantry staples that all kitchens have for an easy and delicious meal you can have anytime

🥘RECIPE INGREDIENTS

Gather your ingredients!

• Chickpeas– are the base of chana masala. Since chana literally translates to chickpeas, it is the base of the dish. It also helps provide protein and texture
• Onions– one of the basis for chana masala is onions. We use yellow onions since they provide great flavor and hold up to heat and simmering well
• Tomatoes- we like using fire roasted tomatoes for more flavor
• Spices – We are using fresh aromatics and dried herbs to create amazing flavorful dish that will heighten your senses
• Cashew Butter – helps add creaminess, smoothness, and thickness to the masala as well as some flavor

See my recipe card below for a complete list of the ingredients with measurements.

SUBSTITUTIONS AND VARIATIONS:

• Chickpeas– since chana literally means chickpeas, changing this ingredient will no longer technically be chana masala; however, if you need or want, you could swap or add in tofu, textured vegetable protein, another bean like great northern or butter beans, and more
• Onions– any color onions will work in this dish
• Tomatoes- other canned or even fresh tomatoes can be used. Fresh tomatoes may need more salt added
• Cashew Butter – can be swapped with tahini, peanut butter, or sun butter. Note that changes will alter to the taste.

Step by Step Instructions for Easy Chana Masala:

Step 1.  In a large dutch oven, you’re going to saute your onions. You can do a quick saute or let them cook longer and caramalize. Your bay leaf will also cook with the onions.

Step 2. Add in garlic, ginger, spices, tomatoes and stock. Stirring and scraping.

Step 3. Add in your chickpeas, stir and cover.  When thickened, add in cashew butter, kasuri methi and lemon juice. Stir. Then, add cilantro and stir together again. 

Recipe FAQs:

Other Vegan Fall Recipes to Consider:

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Easy Chana Masala

This easy chana masala is a delicious Indian chickpea curry in a tomato and onion gravy. A delicious vegan comfort food dinner idea. Ready in 30 minutes and completely Top 8 Allergen Free. 

Course Main Course

Cuisine Indian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Author Andrew Bernard

Ingredients

• 2 tablespoon olive oil
• 1 large onion, chopped
• 1 bay leaf
• 6 cloves garlic, minced
• 1 inch fresh ginger, grated
• 2 tablespoon tomato paste
• 1 ½ teaspoon ground coriander
• 1 teaspoon red chili powder
• 1 teaspoon salt
• 1 teaspoon pepper
• ½ teaspoon ground cumin
• ½ teaspoon turmeric
• ½ teaspoon garam masala
• ½ teaspoon paprika
• 1 15oz can fire roasted tomatoes (410g)
• ¾-1 cup vegetable stock, as needed
• 1 15oz can chickpeas, drained and rinsed (440g)
• 1-2 tablespoon cashew butter
• 1-2 teaspoon kasuri methi, optional
• 1 lemon, juiced
• 1 handful cilantro chopped

Instructions

• In a large dutch oven or heavy bottom pot with a lid, heat oil over medium heat. Add onions and bay leaf, saute them for 5-7 minutes. Continue to let them cook, careful not to burn, for 10-30 minutes to caramelize*.
• Stir in garlic and ginger. Cook for 1 minute or until fragrant. Add tomato paste and stir until incorporated. Add spices (coriander to paprika) and stir. Let cook to toast for 2-3 minutes.
• Add tomatoes and stock*. Stir, scraping any brown bits from the bottom. Bring to a boil then reduce heat to low. Cover and let cook for 5 minutes. Add in chickpeas, stir and cover. Let cook for 10 minutes.
• Add in cashew butter, kasuri methi (if adding) and lemon juice, stir. Add more liquid (water or stock) if desired. Stir together well until cashew butter has dissolved. Remove from heat. Sprinkle cilantro over and stir again.

Video

Notes

*If short on time, only let your onions cook until they start to develop a golden brown hue.  If you have longer time, you can let them completely caramelize and develop more flavor. 

*Add stock (or water) as needed to have consistency. 

The post Easy Chana Masala (Vegan) appeared first on Make It Dairy Free.

Fall is all about comfort foods and filling, delicious, savory meals. This vegan sweet potato stew hits all of those things. 

This delicious vegan dinner idea comes together in just 30 minutes and will be a hit with everyone in your family.  Even though it’s simple, it’s loaded with flavor and good-for-you ingredients that you will love!

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WHY YOU’LL LOVE THIS RECIPE

• Flavorful – By using the ingredients in their natural form, we’re able to give a huge boost of flavorful to this one pot meal
• Feeling After Eating– when you eat this meal, your body feels amazing. Not full or bloated, but satisfied and thankful
• Versatile – You can easily switch up the herbs or spices, even the other ingredients that are being used to create a huge amount of versatility in one recipe

🥘RECIPE INGREDIENTS

Gather your ingredients!

• Sweet Potatoes – provide huge nutritional benefits while being creamy and filling
• Spinach – provides leafy greens, a different texture and again lots of nutritional benefits
• Chickpeas and Cannellini Beans-  both of these not only add texture, but also protein
• Spices – We are using fresh aromatics and dried herbs to create amazing flavorful dish that will heighten your senses
• Tahini – helps add creaminess and thickness to the stew as well as some flavor

See my recipe card below for a complete list of the ingredients with measurements.

SUBSTITUTIONS AND VARIATIONS:

• Sweet Potatoes – you could also sub this out with other potatoes
• Spinach – swap with kale for a different taste
• Chickpeas and Cannellini Beans-  you can use both the same or you can try other beans like great northern, butter beans, or even something like kidney or black beans
• Tahini – the flavor will change, but you could also do something like peanut butter or cashew butter as well

Step by Step Instructions for One Pot Vegan Sweet Potato Stew:

Step 1. In a dutch oven, over medium heat, add oil. Once heated, add onions and sauté until softened (about 5 minutes).

Step 2.

Recipe FAQs:

Other Vegan Fall Recipes to Consider:

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Did you make and love this recipe?
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Vegan Sweet Potato Stew

Vegan Sweet Potato Stew is the perfect easy, fall vegan dinner idea. Ready in 30 minutes and completely Top 8 Allergen Free. 

Course Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Servings 4 servings

Calories 416kcal

Author Andrew Bernard

Ingredients

• 2 tablespoon olive oil
• 2 medium sweet potatoes, peeled, cubed (about 4 cups)
• 1 large sweet onion, diced
• 6-8 cloves garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon cinnamon (or 1 stick)
• ½ teaspoon black pepper (more or less to taste)
• ½ teaspoon salt (more or less to taste)
• 2 15oz cans fire roasted tomatoes (do not drain)
• 1 15oz can chickpeas, drained and rinsed (215g)
• 1 15oz can cannellini beans, drained and rinsed (210g)
• 1-2 tablespoon tahini
• 2 cups fresh spinach, roughly chopped (60g)

Instructions

• Heat oil in a large skillet over medium heat. Add sweet potatoes and onions. Cook 2 minutes without stirring, then stir. Cook for another 2 minutes. Then stir again.  Cook for another 3 minutes, stirring occasionally.
• Add garlic and spices and mix everything together. Let cook 1 minute. Add in tomatoes with juices*, chickpeas, and beans. Let cook for 10 minutes, stirring occasionally.
• Add the tahini and stir until well combined. Add spinach and stir. Cook for another 2-3 minutes or until spinach has wilted. Taste and season with salt and pepper. 
• Top with fresh herbs, crispy potato skins (see notes below) or other desired toppings. Serve with rice or quinoa, bread, baked potatoes or just by itself. 

Notes

**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 

*When you add the tomatoes and the juices, add enough vegetable stock or water  to just cover the ingredients.

*to make crispy potato skin topping: Add sweet potato skins on a parchment lined sheet, drizzle with olive oil, sprinkle with sea salt.  Bake at 425F for 15-20 minutes, checking halfway through. Careful not to burn.

Nutrition

Serving: 1serving | Calories: 416kcal | Carbohydrates: 67g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 1083mg | Potassium: 685mg | Fiber: 16g | Sugar: 10g | Vitamin A: 18709IU | Vitamin C: 12mg | Calcium: 235mg | Iron: 7mg

The post Vegan Sweet Potato Stew appeared first on Make It Dairy Free.

This one pot vegetable biryani is an amazing dish that is perfect for your meal planning endeavors. Whether you want an anti-inflammatory recipe, an all-in-one pot dish that’s easy, or just a delicious recipe, this one has you covered!

You are going to love the flavors at the end of this dish!

What is Biryani?

Biryani is a mixed rice dish that includes vegetables and spices. Often times it is accompanied by meat; however in this vegetable biryani dish it is not.

While the exact origin is unknown, Muslims in Southern Asian claim this dish.

We do not claim that this is an authentic dish to any one culture and our variation may differ than other biryani dishes you may have grown up with or had in restaurants. We hope you enjoy our take on this dish.

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Why You’ll Love This Recipe

🥘Recipe Ingredients

Gather your ingredients!

• Brown Basmati Rice – we use a brown basmati rice for not only anti-inflammatory reasons, but also that we love how basmati rice hold up in one pot dishes without being mushy
• Vegetables – we are using a combination of potatoes, peppers, carrots and onions for this version
• Chickpeas- we are using chickpeas since there is no meat in this vegetable version. Chickpeas not only add texture, but also protein
• Spices – We are using fresh aromatics and dried herbs to create amazing flavorful dish that will heighten your senses

See my recipe card below for a complete list of the ingredients with measurements.

Substitutions and Variations:

• Brown Rice – you can use other rices based on your preferences or even do another grain like quinoa for this recipe. It’s important to keep in mind that you may need to adjust the liquid to grain ratio depending on what type of rice or other grain you are using
• Vegetables – feel free to switch up vegetables based on what you have. Still being mindful of cooking times for denser vegetables like potatoes and a shorter cook time for something like asparagus. Other vegetable ideas are green beans, corn, tomatoes, etc.
• Chickpeas- feel free to swap with things like seitan, meatless crumbles, soy curls, mushrooms, beans, and more
• Additional Items – sometimes biryani includes eggs – feel free to add in some warm tofu scramble or Just Egg scramble at the end of the dish if you prefer that route.

Step by Step Instructions for One Pot Vegetable Biryani:

Step 1. In a dutch oven, over medium heat, add oil. Once heated, add onions and sauté until softened (about 5 minutes).

Step 2. Add star anise, bay leaves, cloves, cumin, cinnamon, cardamom, salt and pepper. Toast seasonings by nonstop stirring for 1 minute.

Add ginger and garlic and cook till fragrant (about 30 seconds). Add carrots and potatoes. Cook 2-3 minutes.

Step 3. Add bell peppers, cashews, garam masala, chili powder, coriander, turmeric, and additional salt. Stir and cook for 2-3 minutes.

Add drained rice and chickpeas.

Step 4. Add vegetable stock and coconut cream. Stir well and bring to a boil. Reduce heat to low and simmer, covered for 20-25 minutes or until liquid has absorbed. Turn off heat and let sit covered for 10 minutes.

Step 5. Remove lid, fluff with a fork carefully. Add in raisins and lemon juice and stir. Garnish with cilantro. Serve.

Recipe FAQs:

Other Vegan Rice Recipes to Consider:

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One Pot Vegetable Biryani

This One Pot Vegetable Biryani is the restaurant quality meal that you've been looking to add to your meal plan! You'll love all the flavors!

Course Main Course

Cuisine Asian

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Soaking Time 20 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 8 servings

Calories 310kcal

Author Andrew Bernard

Ingredients

• 2 cups uncooked brown basmati rice
• 2 tablespoon olive oil
• 1 large yellow onion thinly sliced
• 1 star anise
• 2 bay leaves
• 3-5 whole cloves
• 1 teaspoon cumin
• 1 teaspoon cinnamon
• ½ teaspoon cardamom
• ¼ teaspoon salt more or less to taste
• ¼ teaspoon black pepper more or less to taste
• 5 garlic cloves rough chopped
• 1 teaspoon fresh ginger grated or use ginger paste
• 1 cup carrots diced or match sticks
• 1 small potato cubed
• 1 red bell pepper thinly sliced
• ¼ cup cashews sub with peanuts
• 1 teaspoon garam masala
• 1 teaspoon chili powder
• 1 teaspoon ground coriander
• ½ teaspoon ground turmeric
• ½ teaspoon salt more or less to taste
• 1 15oz can chickpeas drained, rinsed
• 4 cups veggie stock
• 3 tablespoon coconut cream thick part of canned coconut milk
• ½ cup raisins, optional
• 2 tablespoon lemon juice
• fresh cilantro or parsley, for garnish, optional

Instructions

• Soak uncooked rice in a bowl covered in water for 30 minutes. Completely drain.
• In a dutch oven, over medium heat, add oil. Once heated, add onions and sauté until softened (about 5 minutes). Add star anise, bay leaves, cloves, cumin, cinnamon, cardamom, salt and pepper. Toast seasonings by nonstop stirring for 1 minute.
• Add ginger and garlic and cook till fragrant (about 30 seconds). Add carrots and potatoes. Cook 2-3 minutes. Add bell peppers, cashews, garam masala, chili powder, coriander, turmeric, and additional salt. Stir and cook for 2-3 minutes.
• Add drained rice, chickpeas, vegetable stock and coconut cream. Stir well and bring to a boil. Reduce heat to low and simmer, covered for 20-25 minutes or until liquid has absorbed. Turn off heat and let sit covered for 10 minutes.
• Remove lid, fluff with a fork carefully. Add in raisins and lemon juice and stir. Garnish with cilantro. Serve.

Video

Nutrition

Serving: 1.5cups | Calories: 310kcal | Carbohydrates: 57g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 712mg | Potassium: 394mg | Fiber: 3g | Sugar: 9g | Vitamin A: 3471IU | Vitamin C: 28mg | Calcium: 47mg | Iron: 2mg

The post One Pot Vegetable Biryani appeared first on Make It Dairy Free.