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Balsamic Marinated Mushrooms

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Mushrooms are a staple in many plant-based kitchens, loved for their versatility, hearty texture, and ability to soak up flavors like a sponge. Whether you’re making stir-fries, pasta dishes, tacos, or grilled skewers, a well-crafted marinade can take your mushrooms to the next level. In this guide, we’ll explore the benefits of marinating mushrooms, how different ingredients influence their flavor, and creative ways to incorporate balsamic marinated mushrooms into your meals.

Why Marinate Mushrooms?

Unlike other vegetables, mushrooms have a porous structure, which allows them to absorb marinades effectively. This unique characteristic makes them ideal for soaking up a rich blend of seasonings and spices, enhancing their taste and texture. Here are some key reasons to marinate mushrooms:

Enhances Flavor Depth

Mushrooms naturally have an earthy, umami taste. A good marinade can amplify these flavors, creating a savory, smoky, tangy, or slightly sweet profile depending on your ingredient choices.

Improves Texture

Marinating can slightly soften mushrooms, making them even more enjoyable to eat. This is particularly useful when preparing firmer varieties like Portobello or cremini mushrooms.

Creates Versatility in Cooking

Once marinated, mushrooms can be grilled, sautéed, roasted, or even eaten raw in salads, making them a versatile ingredient in plant-based cooking.

How Long Should You Marinate Mushrooms?

Mushrooms absorb marinade more quickly than proteins or other vegetables, so you don’t need to let them sit for hours. Here’s a general guideline:

  • Quick marinade: 15-30 minutes for a light flavor boost
  • Medium intensity: 1-2 hours for a well-rounded taste
  • Deep flavor infusion: 4-8 hours for a robust, deeply infused flavor

Over-marinating can sometimes cause mushrooms to become too soft or break down, so it’s best to monitor their texture based on your cooking method.

Best Cooking Methods for Marinated Mushrooms

Once your mushrooms have absorbed all that flavorful goodness, it’s time to cook them! Here are the best methods to bring out their full potential:

Sautéing

One of the easiest and quickest methods, sautéing marinated mushrooms in a hot pan with a little extra oil enhances their texture and caramelizes the marinade.

Grilling

Marinated mushrooms, especially portobellos, hold up beautifully on the grill. They develop a smoky char that pairs well with burgers, skewers, and wraps.

Roasting

Baking marinated mushrooms at a high temperature (400°F or higher) concentrates their flavors and creates a slightly crispy exterior.

How to Make Balsamic Marinated Mushrooms

Ingredients

  • 1 Tbsp Braggs
  • 1 Tbsp Worcestershire Sauce (vegan)
  • 1 Tbsp Liquid Smoke
  • 1 Tbsp Balsamic vinaigrette
  • 1 Tbsp Agave Nectar or Maple Syrup
  • 1 Tbsp Cooking Sherry (optional, I use in Italian dishes but not Mexican)
  • 1/2 to 1 cup of water
  • Mushrooms of your choice, we prefer Portobello

Instructions

Step 1 – Combine Liquids

Mix all liquids for the marinade in a large bowl and stir to incorporate them all.

Step 2 – Clean Mushrooms

Wash mushrooms and pat dry.

Step 3 – Add to Marinade

You can slice the mushrooms or leave them whole, depending on the intended use. Then add them to the marinade.

Step 4 – Soak

Let them soak 15-30 minutes, stirring or flipping occasionally.

Step 5 – Cook

Cook the mushrooms however you prefer.

Creative Ways to Use Marinated Mushrooms

Now that you have perfectly marinated mushrooms, how can you incorporate them into your meals? Here are some ideas:

Mushroom Tacos

Grill or sauté marinated mushrooms and serve them in warm tortillas with avocado, salsa, and fresh cilantro for a delicious taco night.

Pasta Toppings

Toss marinated mushrooms with cooked pasta, cherry tomatoes, and spinach for a quick, flavorful meal.

Plant-Based Burgers

Grilled Portobello mushrooms make an excellent meat alternative for burgers. Layer them with lettuce, tomato, and a zesty mustard. Get my Grilled Portobello Mushroom Burger recipe here.

Buddha Bowls

Add roasted marinated mushrooms to grain bowls along with quinoa, roasted sweet potatoes, and a creamy tahini dressing.

Vegan Fajitas

Sauté mushrooms with bell peppers and onions for a delicious fajita filling, served with warm tortillas and guacamole.

Stir-Fries

Use marinated mushrooms as a flavorful addition to stir-fried veggies and tofu over steamed rice or noodles.

Wraps and Sandwiches

Marinated mushrooms work well as a filling for wraps or sandwiches, paired with hummus, fresh greens, and roasted peppers.

More Plant Based Recipes

If you like this recipe, you’ll love these plant based ideas too:

Balsamic Marinated Mushrooms

marinated mushrooms
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Enhance your mushrooms with the perfect marinade! Learn expert tips, flavor boosters, and creative ways to use marinated mushrooms in any dish.

Prep Time 5 minutes
Additional Time 30 minutes
Total Time 35 minutes

Ingredients

  • 1 Tbsp Braggs
  • 1 Tbsp Worcestershire Sauce (vegan)
  • 1 Tbsp Liquid Smoke
  • 1 Tbsp Balsamic vinaigrette
  • 1 Tbsp Agave Nectar or Maple Syrup
  • 1 Tbsp Cooking Sherry (optional, I use in Italian dishes but not Mexican)
  • 1/2 to 1 cup of water
  • Mushrooms of your choice, we prefer Portobello

Instructions

  1. Mix all liquids for the marinade in a large bowl and stir to incorporate them all.
  2. Wash mushrooms and pat dry.
  3. Slice or leave them whole. Then add to marinade.
  4. Let them soak 15-30 minutes, stirring occasionally.
  5. Cook the mushrooms however you prefer.

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© Holly Yzquierdo

Carrot Cake Bites

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Carrot cake is a classic dessert loved for its warm spices, sweet flavor, and moist texture. But what if you could enjoy all of that deliciousness in a small, bite-sized treat that’s plant-based, wholesome, and easy to make? Enter carrot cake bites—a nutritious, no-bake snack that satisfies cravings without the need for processed ingredients or refined sugars. Whether you’re a plant-based eater or simply looking for a better-for-you treat, these bites are a perfect addition to your snack lineup.

Why Choose Carrot Cake Bites?

Carrot cake bites offer the perfect balance of flavor, nutrition, and convenience. Unlike traditional carrot cake, which often contains dairy, eggs, and refined sugar, plant-based carrot cake bites use whole-food ingredients to create a naturally sweet, nutrient-packed alternative. Here’s why they deserve a place in your kitchen:

  • Wholesome Ingredients – Instead of processed flours and sugars, carrot cake bites rely on natural ingredients like dates, nuts, oats, and shredded carrots to create a naturally sweet and satisfying texture.
  • Nutrient-Rich – Carrots are loaded with beta-carotene, fiber, and antioxidants, while nuts and seeds add healthy fats and protein to keep you full and energized.
  • No-Bake Convenience – No need to preheat an oven—these bites come together in minutes with just a food processor and a few simple ingredients.
  • Allergy-Friendly – Many recipes can be made gluten-free, dairy-free, and refined sugar-free, making them a great option for those with dietary restrictions.
  • Perfect for Meal Prep – Make a batch ahead of time for a quick and easy snack throughout the week.

The Nutritional Benefits of Carrot Cake Bites

Not only taste amazing but also provide a wealth of nutritional benefits. Here’s what makes them a powerhouse snack:

Carrots: Nature’s Sweetener

Carrots are naturally sweet and packed with vitamins and minerals. They’re rich in beta-carotene, which supports eye health and immune function, and they provide fiber to aid digestion.

Nuts and Seeds: Healthy Fats and Protein

Many carrot cake bite recipes use walnuts, almonds, or cashews, which are great sources of heart-healthy fats and plant-based protein. Seeds like flax, chia, or hemp can also be added for extra fiber and omega-3 fatty acids.

Natural Sweeteners: Dates, Maple Syrup, and More

Instead of refined sugar, this snack relies on natural sweeteners like dates, maple syrup, or coconut sugar. Dates are particularly beneficial as they provide fiber, essential minerals, and a caramel-like sweetness that complements the spices in carrot cake.

Warming Spices: Cinnamon, Nutmeg, and Ginger

Classic carrot cake spices like cinnamon, nutmeg, and ginger not only add incredible depth of flavor but also provide anti-inflammatory and digestive benefits.

Coconut: A Delicious, Dairy-Free Addition

Shredded coconut is a common ingredient for this recipe, adding a natural sweetness and chewy texture. Plus, coconut contains healthy fats that help keep you satisfied longer.

Ways to Enjoy Carrot Cake Bites

Here are a few ways to enjoy this perfect snack:

As a Grab-and-Go Snack

These bites are perfect for busy days when you need a quick energy boost. Store them in the fridge or freezer for a convenient, nutritious snack.

Pre-Workout Fuel

Thanks to their balance of carbohydrates, healthy fats, and protein, they make an excellent pre-workout snack to keep you energized.

Post-Dinner Dessert

Craving something sweet after dinner? Carrot cake bites are a satisfying yet healthy alternative to traditional desserts.

Lunchbox Addition

Pack a couple of bites in your lunchbox or your kids’ lunchboxes for a fun, nutritious treat that feels indulgent without the added sugar.

Party or Potluck Favorite

Impress your friends and family by bringing a platter to your next gathering. They’re a great alternative to traditional baked goods and cater to a variety of dietary preferences.

How to Customize Your Carrot Cake Bites

One of the best things about carrot cake bites is how easy they are to customize. Whether you prefer a nuttier texture, an extra boost of protein, or a lower-sugar version, there’s a way to tailor them to your needs.

Make Them Nut-Free

If you have a nut allergy or want to make these bites school-friendly, swap out nuts for sunflower seeds or pumpkin seeds.

Add a Protein Boost

For an extra protein kick, mix in a scoop of your favorite plant-based protein powder. Vanilla or cinnamon flavors work especially well.

Enhance the Texture

If you love a little crunch, try adding chopped nuts, cacao nibs, or a sprinkle of granola to the mix.

Play with the Spices

Adjust the spice level to your preference—add extra cinnamon for warmth, a pinch of clove for depth, or extra ginger for a spicy kick.

Drizzle with Dairy-Free Chocolate

For an extra indulgent treat, drizzle your bites with melted dairy-free chocolate or dip them halfway for a chocolate-coated version.

How to Make Carrot Cake Bites

Ingredients

  • 3/4 Cup Walnuts
  • 1 cup Gluten-free Rolled Oats
  • 1 cup chopped Carrots
  • 3/4th cup Unsweetened Shredded Coconut*
  • 6 Pitted Dates**
  • 1/4th cup Sunbutter ***
  • 2 Tbsp Maple Syrup
  • ½ teaspoon Salt
  • 1 teaspoon Vanilla
  • 1.5 Teaspoon Cinnamon
  • 1.5 Teaspoon Ginger

* Set aside 1/4th cup coconut to coat the Carrot Cake Bites.

** The dates should be soft, but if you have dates that are harder or have been stored in the fridge you can soak them in hot water for 2-3 minutes to soften them up.

*** You can use any preferred nut butter

Instructions

Step 1 – Process

In a food processor add in your chopped carrots, rolled oats, ½ cup shredded coconut & dates. Blend until coarsely chopped and combined.

Step 2 – Add Flavor

Add in your vanilla, cinnamon, ginger, sea salt, sunflower butter and maple syrup and blend until everything is combined.

Step 3 – Form Balls

Using an ice cream scoop or a tablespoon measure, scoop out your mixture & roll into balls.

Step 4 – Coat with Coconut

Pour the remaining remaining shredded coconut into a shallow dish and evenly coat the carrot cake bites.

Step 5 – Serve

Serve immediately or store in the fridge or freezer for later.

Storage Tips for Carrot Cake Bites

Since carrot cake bites are made with fresh, natural ingredients, proper storage is key to maintaining their texture and flavor. Here’s how to keep them fresh:

  • Refrigeration – Store your carrot cake bites in an airtight container in the fridge for up to a week.
  • Freezing – For longer storage, freeze the bites on a baking sheet before transferring them to a freezer-safe container. They’ll last for up to three months—just let them thaw for a few minutes before eating.

More Plant Based Snacks

If you like this recipe, you’ll love these snack ideas too:

Yield: 15 Servings

Carrot Cake Bites

carrot cake bikes
No Ratings

Discover a delicious, no-bake treat with these carrot cake bites! Packed with wholesome ingredients, they're the perfect snack for any time of day.

Prep Time 25 minutes
Total Time 25 minutes

Ingredients

  • 3/4 Cup Walnuts
  • 1 cup Gluten-free Rolled Oats
  • 1 cup chopped Carrots
  • 3/4th cup Unsweetened Shredded Coconut *
  • 6 Pitted Dates**
  • 1/4th cup Sunbutter ***
  • 2 Tbsp Maple Syrup
  • ½ teaspoon Salt
  • 1 teaspoon Vanilla
  • 1.5 Teaspoon Cinnamon
  • 1.5 Teaspoon Ginger

Instructions

  1. In a food processor add in your chopped carrots, rolled oats, ½ cup shredded coconut & dates. Blend until coarsely chopped and combined.
  2. Add in your vanilla, cinnamon, ginger, sea salt, sunflower butter and maple syrup and blend until everything is combined.
  3. Using an ice cream scoop or a tablespoon measure, scoop out your mixture & roll into balls.
  4. Pour the remaining remaining shredded coconut into a shallow dish and evenly coat the carrot cake bites.
  5. Serve immediately or store in the fridge for up to 5 days.

Notes

* Set aside 1/4th cup coconut to coat the Carrot Cake Bites.

** The dates should be soft, but if you have dates that are harder or have been stored in the fridge you can soak them in hot water for 2-3 minutes to soften them up.

*** You can use any preferred nut butter

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

How to Use Ginger: A Complete Guide

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Ginger is one of the most versatile and beneficial ingredients you can have in your kitchen. Whether you’re using it for cooking, brewing tea, or even for its health benefits, this root spice adds warmth, depth, and a host of health benefits to your diet. I love keeping it in the freezer to quickly add flavor to dishes while reducing waste.

In this guide, we’ll explore how to use ginger in cooking, its health benefits, the differences between fresh and ground ginger, and the best ways to store it for maximum freshness.

Ginger with Grater

Why Use Ginger?

This spice is more than just a seasoning—it’s a powerhouse of flavor and nutrition. Used in cuisines around the world, it is known for its slightly spicy, zesty taste that enhances both sweet and savory plant-based dishes. Beyond the kitchen, it offers numerous health benefits, including aiding digestion, reducing inflammation, and boosting immunity.

Cooking with Ginger: Fresh vs. Ground

One of the first things to understand when using this ingredient is the difference between fresh and ground forms.

Fresh Ginger

Fresh ginger root is widely available and has a bright, slightly citrusy aroma. It’s commonly used in stir-fries, soups, teas, and marinades. When cooking with fresh ginger:

  • Peel it first: Use a spoon to scrape off the thin skin easily.
  • Grate or mince it: This helps release its potent flavor.
  • Add it at the right time: For a strong, fresh taste, add it at the end of cooking. For a more mellow flavor, cook it earlier.

Ground Ginger

Ground ginger is dried and powdered, offering a more concentrated and slightly different flavor than fresh ginger. It’s commonly used in baking, spice blends, and beverages like chai tea. When substituting ground for fresh, use 1/4 teaspoon ground ginger for every 1 tablespoon of fresh ginger.

How to Store Ginger

To keep the root fresh and flavorful, proper storage is key.

  • Refrigerator: Store fresh in an airtight container or a resealable plastic bag with the skin intact. It will last up to 3 weeks.
  • Dried and Ground: Store the ground spice in a cool, dark place in an airtight container to maintain its potency.
  • Freezer: You can grate the frozen root directly into dishes. Just keep the whole root in a zip lock bag in the freezer.

Pro Tip: Freezing the root (and similar foods like turmeric root) allows you to grate them straight from the freezer without the hassle of peeling and chopping every time. This trick also helps reduce waste, since you won’t have to throw out unused, shriveled pieces. I use this grater, and it works great!

Health Benefits

Beyond its culinary uses, this root is known for its impressive health benefits:

  • Aids Digestion: Helps relieve nausea, bloating, and indigestion.
  • Reduces Inflammation: Its natural anti-inflammatory properties can help with muscle pain and arthritis.
  • Boosts Immunity: Has antibacterial and antiviral properties that help fight colds and infections.
  • Supports Weight Loss: May help increase metabolism and reduce appetite.

Using Ginger in Cooking

Now that we understand the different forms, let’s explore various ways to incorporate this root into your plant-based meals.

1. In Stir-Fries

This spice is a staple in Asian cuisine, adding a warm, slightly spicy flavor to stir-fried vegetables and tofu. Simply grate fresh ginger and sauté it with your other ingredients.

2. In Soups and Broths

A small piece of the root adds depth to broths and soups. Try adding slices to miso soup, lentil soup, or a spicy coconut curry.

3. Tea

One of the easiest ways to enjoy this ingredient is as a soothing tea. Here’s a simple recipe:

  • Boil 2 cups of water.
  • Add 1 tablespoon of freshly sliced ginger.
  • Simmer for 5-10 minutes, then strain.
  • Add maple syrup or lemon to taste.

4. In Smoothies and Juices

For a refreshing and healthy kick, add a small piece of fresh ginger to your morning smoothie or juice. It pairs well with citrus fruits, carrots, and apples.

5. Baking

Ground ginger is a key ingredient in cookies, cakes, and muffins. Try adding it to gingerbread, spiced banana bread, or even pumpkin pie for extra warmth.

6. Marinades and Dressings

This spice works well in marinades for tofu, tempeh, or plant-based proteins. Combine the freshly grated root with soy sauce, garlic, and maple syrup for a delicious glaze. It also enhances salad dressings.

Recipes with Ginger

Here are some of my favorite recipes that include this spice. They are all plant based and full of flavor. I hope you like them as much as I do!

Ginger is an incredibly versatile ingredient that enhances both flavor and health. Whether you’re cooking with fresh ginger, adding ground ginger to baked goods, or making soothing tea, there are countless ways to enjoy this amazing spice. By understanding how to use ginger, store it properly, and incorporate it into different plant-based dishes, you can make the most of its benefits and delicious taste.

Quick Pickled Onions

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Quick pickled onions are an easy way to add a pop of flavor to your meals. These zesty, crisp onions take just minutes to prepare and instantly elevate everything from tacos and sandwiches to salads and grain bowls. With their vibrant color and bold taste, they’re not just a garnish—they’re a game-changer!

They have a bright, tangy, and slightly sweet flavor with a crisp texture that adds a refreshing bite to any dish. The vinegar provides a zesty sharpness that mellows the onion’s natural pungency, while a touch of sweetness balances the acidity. Depending on the spices and herbs used, they can also have subtle spicy, smoky, or citrusy notes. The result is a bold yet well-rounded taste that enhances both rich and fresh flavors in your meals.

Keep a jar of quick pickled onions in the fridge to top avocado toast, baked potatoes or salads. The extra touch feels elevates every dish.

How Does Quick Pickling Work?

The magic of quick pickling lies in the combination of vinegar, salt, and a touch of sweetness. The acidity breaks down the onion’s sharpness, mellowing its bite while enhancing its natural sweetness. The result? A perfectly balanced, tangy, and slightly crunchy topping that pairs well with both rich and fresh flavors.

Why You’ll Love Quick Pickled Onions

  • Fast & Easy – Unlike traditional pickling methods, which require days of waiting, quick pickled onions are ready in a little over an hour.
  • Versatile – Use them to brighten up tacos, grain bowls, salads, or even avocado toast.
  • Customizable – Adjust the flavors to your liking with different vinegars, spices, and sweeteners.
  • Long-Lasting – Keep a jar in your fridge for up to two weeks, ready to add a burst of tangy goodness to any dish.

Ways to Customize Quick Pickled Onions

Want to make your pickled onions even more flavorful? Try these plant-based variations:

  • Spicy Kick – Add red pepper flakes, sliced jalapeños, or a dash of hot sauce for heat.
  • Citrus Twist – Swap some of the vinegar for fresh lime or lemon juice for a zesty, bright flavor.
  • Herb Infusion – Add fresh cilantro, thyme, rosemary, or bay leaves for extra aroma.
  • Garlic & Ginger – Thinly sliced garlic or fresh ginger adds a warm, savory depth.
  • Smoky Flavor – A pinch of smoked paprika or a splash of liquid smoke creates a rich, smoky taste.
  • Sweet & Tangy – Use maple syrup or agave instead of sugar for a plant-based sweetness.
  • Earthy Warmth – Add whole cumin seeds, mustard seeds, or coriander seeds for a subtle spice.

How to Make Quick Pickled Onions

Ingredients

  • 2 large red onions
  • 2 cups white vinegar
  • 2 cups water
  • 1/4 cup white cane sugar
  • 2 garlic cloves
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon red pepper flakes

Instructions

Step 1 – Boil

To the pot add all the ingredients. Stir and bring to a boil.

Step 2 – Remove from Heat

Immediately remove from the heat.

Step 3 – Fill Jars

Evenly transfer the onions and garlic cloves to the mason jars.

Step 4 – Pour Liquid

Pour the liquid into each jar.

Step 5 – Cool

Allow them to cool for at least one hour.

Step 6 – Refrigerate

Place a lid on top and store them in the fridge.

How to Store Quick Pickled Onions

Proper storage ensures your pickled onions stay fresh and flavorful:

  • Refrigeration – Quick pickled onions should always be stored in an airtight glass jar in the refrigerator. They typically stay fresh for up to two weeks.
  • Avoid Contamination – Use a clean utensil every time you take onions from the jar to prevent bacteria from getting into the brine.
  • Check for Freshness – If the onions develop an off smell, unusual texture, or appear cloudy, it’s best to discard them and make a fresh batch.

More Recipes

If you like this recipe, you’ll love these too:

Yield: 2 Mason Jars

Quick Pickled Onions

Quick Pickled Onions
No Ratings

Add a tangy crunch to any dish with quick pickled onions! This easy recipe delivers zesty, crisp onions in minutes—perfect for tacos, salads, and more.

Prep Time 5 minutes
Cook Time 5 minutes
Additional Time 1 hour
Total Time 1 hour 10 minutes

Ingredients

  • 2 large red onions
  • 2 cups white vinegar
  • 2 cups water
  • 1/4 cup white cane sugar
  • 2 garlic cloves
  • 1 teaspoon coarse kosher salt
  • 1 teaspoon red pepper flakes

Instructions

  1. To the pot add all the ingredients. Stir and bring to a boil.
  2. Immediately remove from the heat.
  3. Evenly transfer the onions and garlic cloves to the mason jars.
  4. Pour the liquid into each jar.
  5. Allow them to cool for at least one hour.
  6. Place a lid on top and store them in the fridge.

Notes

Store pickled onions in the fridge for up to 2 weeks.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Oven Roasted Sweet Potatoes

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Oven roasted sweet potatoes are more than just a side dish; they’re a canvas for creativity. Their natural sweetness, vibrant color, and versatility make them a must-have in any kitchen. Whether you’re preparing a cozy weeknight dinner or a festive holiday spread, roasted sweet potatoes add a touch of warmth and flavor to every meal.

Sweet potatoes are available year-round, making them a staple ingredient you can count on. Their vibrant orange flesh is not only visually appealing but also a source of beta-carotene, a potent antioxidant. With all these benefits, it’s no wonder sweet potatoes are a favorite in kitchens worldwide.

The Magic of Oven Roasting

Oven roasting is a transformative cooking method that brings out the best in sweet potatoes. The high, consistent heat of an oven caramelizes their natural sugars, creating a crispy, golden exterior while keeping the interior soft and creamy. Unlike boiling, which can dilute flavors, roasting intensifies them, making each bite a burst of rich, earthy sweetness.

Roasting also allows for endless customization. You can season sweet potatoes to complement almost any cuisine, from smoky paprika and cumin for a Southwestern flair to cinnamon and nutmeg for a hint of sweetness. The possibilities are limited only by your imagination.

Flavor Profiles

One of the joys of oven roasted sweet potatoes is their versatility. Here are some plant-based flavor combinations to inspire your next creation:

  • Savory Herb Blend: Toss with rosemary, thyme, and garlic powder.
  • Spicy-Sweet Fusion: Use chili powder, smoked paprika, and a drizzle of maple syrup.
  • Mediterranean Flair: Add a touch of za’atar and lemon zest.
  • Sweet Indulgence: Sprinkle with cinnamon, nutmeg, and coconut sugar.
  • Asian-Inspired: Mix tamari and a pinch of ginger.

Pairing Roasted Sweet Potatoes

Oven-roasted sweet potatoes are a versatile side dish that pairs well with a variety of main courses. I like to use them in my Sweet Potato and Black Bean Bowl. Serve them alongside roasted vegetables, marinated tofu, or a hearty lentil stew.

They’re also a fantastic addition to grain bowls, salads, or tacos. For a simple snack, dip roasted sweet potatoes into Oil-Free Hummus or Homemade Ketchup (No Sugar Added).

Elevated Dishes

Once you’ve mastered the basics of oven roasting, consider incorporating roasted sweet potatoes into more plant-based dishes. Here are a few ideas:

  • Sweet Potato Salad: Toss roasted cubes with arugula, toasted pecans, dried cranberries, and a balsamic vinaigrette.
  • Breakfast Hash: Combine with roasted bell peppers, onions, and a tofu scramble.
  • Roasted Sweet Potato Tacos: Use as a filling with black beans, avocado, and a spicy cashew crema.
  • Casserole Upgrade: Layer roasted slices in a gratin dish with a plant-based cheese sauce for a decadent treat.

How to Make Oven Roasted Sweet Potatoes

Ingredients

  • 2 sweet potatoes
  • salt

Step 1 – Preheat Oven

Begin by preheating the oven to 400 degrees.

Step 2 – Prepare Sweet Potatoes

Then wash, peel and cube the sweet potatoes into 1-inch pieces.

Step 3 – Season

Now spread out the sweet potato cubes on a parchment-covered baking sheet so that they are not touching. Sprinkle them with salt or other seasoning, if desired.

Step 4 – Bake

Bake for 40 minutes. Allow to cool slightly before eating.

Air Fryer Sweet Potatoes

As with all my recipes, I don’t use oil. Cooking sweet potatoes in an air fryer will dry out more than baking them in an oven, but they all taste delicious!

To use an air fryer, preheat to 400 degrees and cook for 12 minutes, shaking them around at the half-way point.

Storage

If you find yourself with leftovers (though that’s rare!), store them in an airtight container in the refrigerator for up to four days. To reheat, spread them on a baking sheet and warm in a 375°F (190°C) oven until heated through. This helps retain their crispiness, unlike microwaving, which can make them soggy.

More Plant Based Side Dishes

If you like this recipe, you’ll love these dishes too:

Oven Roasted Sweet Potatoes

Oven Roasted Sweet Potatoes
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Discover the transformative power of oven roasted sweet potatoes. Enhance their natural sweetness, achieve perfect caramelization, and explore endless flavor combinations.

Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients

  • 2 sweet potatoes
  • salt

Instructions

  1. Preheat the oven to 400 degrees.
  2. Wash, peel, and cube sweet potatoes into 1-inch pieces.
  3. Spread out sweet potato cubes on a parchment-covered baking sheet and sprinkle with salt or other seasoning if desired.
  4. Bake for 40 minutes. Allow to cool slightly before eating.

Notes

Alternate cooking instructions for air fryer. Preheat Air Fryer to 400 degrees, cook for 12 minutes, shaking them around at the half way point.

Did you make this recipe?

We'd love to see it! Tag us and use #MyPlantBasedFamily!

© Holly Yzquierdo

Vegetable Udon Stir Fry

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If you’re craving a comforting yet quick meal packed with flavor, Vegetable Udon Stir Fry—also known as Veggie Yaki Udon—is the perfect dish. With its thick, chewy udon noodles, crisp vegetables, and savory umami-packed sauce, this dish comes together in just minutes, making it ideal for busy weeknights or when you need a satisfying meal fast.

What Is Yaki Udon?

Yaki Udon is a popular Japanese stir-fried noodle dish typically made with thick udon noodles, vegetables, and protein, all tossed in a flavorful soy-based sauce. Unlike its thinner noodle cousin, Yakisoba, Yaki Udon boasts a heartier texture, thanks to the chewy wheat-based udon noodles that beautifully absorb the sauce’s rich flavors.

Why You’ll Love Vegetable Udon Stir Fry

I love to make this dish because it’s quick and easy with minimal dishes. My family loves to eat this dish because it is flavorful. Here are some more reasons you’ll love vegetable udon stir fry.

  • Quick & Easy – Ready in under 30 minutes, this stir-fry is a go-to for effortless cooking.
  • Versatile – Customize with your favorite vegetables or plant-based proteins like tofu or tempeh.
  • Umami-Packed – The combination of soy sauce, maple syrup and sesame oil* creates an irresistible balance of sweet, savory, and slightly smoky flavors. *We don’t normally use oil but this tiny amount of sesame oil provides a unique flavor.

How to Make Vegetable Udon Stir Fry

Ingredients

  • 28 ounces soft vacuum-packed udon noodles, fresh or frozen (4 servings of dried udon noodles can also be substituted)
  • 4 green onions, thinly sliced and separated into white/light green and dark pieces
  • 2 medium carrots, shredded or julienned
  • 1 small broccoli head cut into bite-sized pieces
  • 1 medium red bell pepper cut into strips
  • 1 cup (from 15-ounce can or 12-ounce jar) baby corn, cut into bite-sized pieces
  • 2 Tablespoons water for cooking vegetables

Sauce

  • 3 cloves garlic, minced
  • 1 teaspoon finely grated ginger
  • ¼ cup Soy Sauce (substitutions: Coconut or Braggs Aminos, Tamari for GF)
  • 1 Tablespoon Rice Vinegar
  • ½ teaspoon maple syrup (omit if using coconut aminos which are naturally sweet)
  • 1 teaspoon toasted sesame oil (optional, but adds flavor)(may substitute regular)
  • Pinch red pepper flakes (optional for added spice)

Garnish: sliced green parts of green onions, sesame seeds, red pepper flakes

Instructions

Step 1 – Cook Noodles

Cook noodles according to package directions. For the soft noodles, cook in boiling water for 1 minute, gently separating noodles. Rinse with cold water and set aside.

Step 2 – Cook Vegetables

To a large skillet (I used non-stick) over medium-high heat, add white and light green parts of green onion, carrots, broccoli, bell pepper, baby corn, and 2 Tablespoons of water. Stir to combine and cover. Stir occasionally and add another tablespoon of water or two if starting to stick. Cook 7-10 minutes or until just tender, being careful not to overcook

Step 3 – Prepare Sauce

While vegetables are cooking, prepare the sauce. Add all ingredients to a small bowl and stir to combine. Stir in a pinch of red pepper flakes if desired.

Step 4 – Combine

When the vegetables are tender, add the noodles to the skillet and pour the sauce over. Toss gently to combine.

Step 5 – Garnish

Serve warm garnished with green parts of green onions, sesame seeds

Serving Suggestions

Serve your Veggie Yaki Udon hot, garnished with sesame seeds, sliced scallions, or a drizzle of Sriracha for a spicy kick. Pair it with a side of miso soup or a simple cucumber salad for a well-rounded meal.

Whether you’re a noodle lover or just looking for a quick and delicious way to enjoy more vegetables, this Vegetable Udon Stir Fry is sure to become a favorite in your meal rotation. Give it a try, and let the comforting flavors of Yaki Udon bring warmth to your table!

Storage & Reheating

If you have leftovers, store them properly to enjoy later:

  • Refrigeration: Store the stir-fry in an airtight container in the refrigerator for up to 3 days.
  • Freezing: While udon noodles can become slightly softer after freezing, you can store cooled leftovers in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
  • Reheating: Warm the noodles in a pan over medium heat with a splash of water or extra sauce to prevent drying out. Alternatively, microwave in short intervals, stirring in between to ensure even heating.

More Plant Based Dinner Ideas

If you like this recipe, you’ll love these ideas for dinner too:

Yield: 4 Servings

Vegetable Udon Stir Fry (Veggie Yaki Udon)

Vegetable Udon Stir Fry (Veggie Yaki Udon)
No Ratings

Whip up a quick, flavorful Vegetable Udon Stir Fry (Veggie Yaki Udon) with chewy noodles, crisp veggies, and a savory sauce—perfect for a weeknight meal!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 28 ounces soft vacuum-packed udon noodles, fresh or frozen (4 servings of dried udon noodles can also be substituted)
  • 4 green onions, thinly sliced and separated into white/light green and dark pieces
  • 2 medium carrots, shredded or julienned
  • 1 small broccoli head cut into bite-sized pieces
  • 1 medium red bell pepper cut into strips
  • 1 cup (from 15-ounce can or 12-ounce jar) baby corn, cut into bite-sized pieces
  • 2 Tablespoons water for cooking vegetables
  • Garnish: sliced green parts of green onions, sesame seeds, red pepper flakes

Sauce

  • 3 cloves garlic, minced
  • 1 teaspoon finely grated ginger
  • ¼ cup Soy Sauce (substitutions: Coconut or Braggs Aminos, Tamari for GF)
  • 1 Tablespoon Rice Vinegar
  • ½ teaspoon maple syrup (omit if using coconut aminos which are naturally sweet)
  • 1 teaspoon toasted sesame oil (optional, but adds flavor)(may substitute regular)
  • Pinch red pepper flakes (optional for added spice)

Instructions

  1. Cook noodles according to package directions. For the soft noodles, cook in boiling water for 1 minute, gently separating noodles. Rinse with cold water and set aside.
  2. To a large skillet (I used non-stick) over medium-high heat, add white and light green parts of green onion, carrots, broccoli, bell pepper, baby corn, and 2 Tablespoons of water. Stir to combine and cover. Stir occasionally and add another tablespoon of water or two if starting to stick. Cook 7-10 minutes or until just tender, being careful not to overcook.
  3. While vegetables are cooking, prepare the sauce. Add all ingredients to a small bowl and stir to combine. Stir in a pinch of red pepper flakes if desired.
  4. When the vegetables are tender, add the noodles to the skillet and pour the sauce over. Toss gently to combine.
  5. Serve warm garnished with green parts of green onions, sesame seeds

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© Holly Yzquierdo