My Plant-Based Family

Feeding My Family a Whole Food, Plant-Based Diet, On a Budget

Main Dish Recipes

Vegan Pad Thai in Less Than 30 Minutes

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Put dinner on the table that is packed with a rainbow of vegetables in under 30 minutes. This Vegan Pad Thai recipe tastes even better the next day too!

Vegan Pad Thai

Homemade Pad Thai can be intimidating with its complex flavors and long list of ingredients, but I have some time-saving tips to cook this dish in a jiffy.

For starters, you don’t have to use all fresh vegetables. Frozen is totally fine here if you want to skip washing and chopping.

Wok or Pan?

Grab a pan with a lid! A wok provides a large surface area for food to cook at various temperatures. That’s great for developing flavors over time, but I have homework to supervise and bedtime routines to enforce.

When you make Pad Thai in a pan, you can cover it with a lid to expedite the cooking process. It will bring your veggies to tender-crisp in no time!

Vegan Pad Thai Sauce

Traditional Pad Thai sauce includes a handful of various sauces and spices. In my speedy, vegan version, I simply combine Peanut Butter and Tamari (or Braggs Liquid Aminos) for the sauce.

If you don’t do Peanut Butter, feel free to substitute with Sunflower Seed Butter.

It takes a few minutes to combine the two, but it can be done while the noodles and veggies are cooking.

Sometimes I add more Tamari at the end for taste and hot sauce for an added kick. You won’t miss any Pad Thai flavors with this method!

Is Pad Thai Gluten Free?

Yes, my version of a Vegan Pad Thai is gluten free. The Brown Rice Noodles and Tamari are free of gluten, but make sure you choose any substitutions carefully to meet your dietary needs.

I also have tips for making this soy-free or adding vegan protein. Check out the dietary notes following the recipe for ways to make a Pad Thai that is uniquely yours.

Vegan Pad Thai Recipe

Ingredients

  • 1 box Brown Rice Pad Thai Noodles
  • 1 White Onion (1 cup diced)
  • 2 cloves Garlic (or 1 tbsp minced)
  • 1/4 cup Water (as needed for water sauté)
  • 2 Carrot (sliced)
  • 1 Red Bell Pepper (diced)
  • 1 Yellow Bell Pepper (diced)
  • 1 cup Broccoli (chopped into florets)
  • 1 cup Shredded Red Cabbage
  • 1/2 cup Frozen Shelled Edamame
  • 1 Lime (sliced into wedges)
  • 1/4 cup Peanut Butter
  • 1/4 cup Tamari (or Braggs Liquid Aminos)
  • 1 tsp Hot Sauce (optional)

Step 1 – Cook Noodles

Cook the Brown Rice Pad Thai Noodles according to package directions.

Step 2 – Sauté Onions and Garlic

Add diced onions and garlic to a hot skillet. Cook for a few minutes until onions start to turn translucent. Add small amounts of water as needed to water sauté. Cover with a lid.

Step 3 – Cook Carrots and Peppers

Pour carrots and bell peppers into the skillet with the onions and garlic. Stir occasionally and add water if they start to stick. Cook for 4-5 minutes. Cover with a lid.

Step 4 – Add More Veggies

Add the rest of the veggies and stir. If needed, pour in a little more water. Cover with a lid. Cook for 3-4 minutes until all veggies are the desired texture.

Step 5 – Mix Sauce Together

In a small bowl, mix together tamari and peanut butter until well mixed. It takes a few minutes of stirring. Set aside.

Step 6 – Drain Noodles

Once the noodles are done, drain the water and return them to the original pan. Pour the sauce in and stir it into the noodles. Sometimes I’ll add extra tamari too.

Step 7 – Add Noodles to Veggies

Pour saucy noodles into the tender-crisp veggies and mix well. Add hot sauce if desired.

Dietary Notes

Gluten-Free: Tamari and Brown Rice Noodles are already gluten-free, but make sure any substitutes you use are also gluten-free if needed.

Soy-Free: Substitute coconut aminos for the soy sauce to make this dish soy-free.

Peanut-Free: Substitute sunflower seed butter for the peanut butter to make this dish peanut free.

Veggies: Fresh or frozen veggies can be used. I always keep a bag of stir fry vegies in the freezer, so I can make this quickly.

Protein: If you’d like more protein, add a can of chickpeas (drained and rinsed) when you add the noodles. You can also add baked or sautéed tofu.

More Plant-Based Dinner Ideas

Yield: 4-6 Servings

Vegan Pad Thai

Vegan Pad Thai

This vegan version of Pad Thai cooks up in less than 30 minutes, making it perfect for weeknight dinners. It tastes even better the next day too.

Cook Time 25 minutes
Total Time 25 minutes

Ingredients

  • 1 Box Brown Rice Pad Thai Noodles
  • 1 White Onion (1 cup diced)
  • 2 cloves Garlic (or 1 tbsp minced garlic)
  • 1/4 cup Water (as needed for water sauté)
  • 2 Carrot (sliced)
  • 1 Red Bell Pepper (diced)
  • 1 Yellow Bell Pepper (diced)
  • 1 cup Broccoli (chopped into florets)
  • 1 cup Shredded Red Cabbage
  • 1/2 cup Frozen Shelled Edamame
  • 1 Lime (sliced into wedges)
  • 1/4 cup Peanut Butter
  • 1/4 cup Tamari (or Braggs Liquid Aminos)
  • 1 tsp Hot Sauce (optional)

Instructions

  1. Cook Brown Rice Pad Thai noodles according to package directions.
  2. Add diced onions and garlic to a hot skillet. Cook for a few minutes until onions start to turn translucent. Add small amounts of water as needed to water sauté. Cover with a lid.
  3. Pour carrots and bell peppers into the skillet with the onions and garlic, stir occasionally and add water if they start to stick. Cook for 4-5 minutes. Cover with a lid.
  4. Add the rest of the veggies and stir. If needed, pour in a little more water. Cover with a lid. Cook for 3-4 minutes until all the veggies are the desired texture.
  5. In a small bowl, mix together tamari and peanut butter until well mixed. It takes a few minutes of stirring. Set aside.
  6. Once noodles are done, drain the water and return to original pan. Pour the sauce in and stir it into the noodles. Sometimes I'll add extra tamari too.
  7. Pour saucy noodles into the tender-crisp veggies and mix well. Add hot sauce if desired.

Notes

  • Gluten-Free: Tamari and Brown Rice Noodles are already gluten-free, but make sure any substitutes are also gluten-free if needed.
  • Soy-Free: Substitute coconut aminos for the soy sauce to make this dish soy-free.
  • Peanut-Free: Substitute sunflower seed butter for the peanut butter to make this dish peanut-free.
  • Veggies: Fresh or frozen veggies can be used. I always keep a bag of stir fry veggies in the freezer so I can make this quickly.
  • More Protein: Add a can of chickpeas (drained and rinsed) when you add the noodles. You can also add baked or sautéed tofu.

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© Holly Yzquierdo
Category: Recipes

Black Bean Corn Salad with Avocado

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No cook, fresh, healthy, delicious and easy – This black bean corn salad with avocado checks all the boxes!

I make this salad that also doubles as a dip while I’m doing meal prep for the week. There is no cooking involved when using canned beans and corn.

It is meant to be served cold, but Jim always heats his up. I keep it in the refrigerator to grab for a quick lunch or snack.

Spoon the bean mixture over greens for a fresh salad. It’s much faster than starting a salad from scratch. It also works well over baked potatoes, or scooped up with tortilla chips.

There are many variations of black bean and corn salad, from the ingredients to the name. Sometimes it referred to as black bean and corn salsa or black bean and corn dip.

Want it spicy? Add a jalapeno. Don’t have fresh tomatoes? Grab a can. Don’t like avocado? Leave it out.

Since there is no cooking involved, feel free to experiment with the flavors to make it exactly as you’d like.

Black Bean Salad Recipe

Ingredients

  • 1 can Black Beans (15 ounces, drained and rinsed)
  • 1 can Corn (15 ounces, drained and rinsed)
  • 2 cups Tomatoes (diced)
  • 1/4 cup Red Onion (chopped)
  • 2 cloves Garlic (or 1 tbsp minced garlic)
  • 1 Avocado (diced)
  • 1 Jalapeno Pepper (diced, optional)
  • 2 Lime (juiced)
  • 1/2 tsp Chili Powder
  • 1/4 tsp Cumin
  • 1/8 tsp Salt (if using)
  • 1 head Romain Hearts (or other mixed greens)

Step 1 – Combine Beans and Veggies

In a large mixing bowl, combine the drained and rinsed black beans and corns with the diced tomatoes, pepper, onion, garlic and avocado.

Step 2 – Add Spices

Add the lime juice, chili powder, cumin, and salt. Stir.

Step 3 – Chill and Serve

Store in an air tight container and serve chilled over a bed of greens. You can also serve it over a baked potato or with tortilla chips.

Variations

If you don’t like it spice, omit the jalapeno. Want more spice? Add hot sauce. The addition of cilantro is a great flavor twist too.

Don’t have black beans in your pantry? Replace those with cooked lentils or chickpeas instead.

By the way, this recipe will be featured in our Plant-Based Rainbow Challenge May 3-7, 2021! Sign up to get all the recipes, meal plan and a daily email to keep you on track!

Sign Up for the Plant-Based Rainbow Challenge

Storing Leftovers

Keep refrigerated in an air tight container for up to three days. One serving is approximately one cup.

More Black Bean Recipes

Yield: 4 servings

Black Bean Corn Salad with Avocado

Black Bean Corn Salad with Avocado

Make a fresh, no cook salad that doubles as a salsa.

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

Ingredients

  • 1 can Black Beans (15 ounces, drained and rinsed)
  • 1 can Corn (15 ounces, drained and rinsed)
  • 2 cups Tomatoes (diced)
  • 1/4 cup Red Onion (chopped)
  • 2 cloves Garlic (or 1 tbsp minced garlic)
  • 1 Avocado (diced)
  • 1 Jalapeno Pepper (diced, optional)
  • 2 Lime (juiced)
  • 1/2 tsp Chili Powder
  • 1/4 tsp Cumin
  • 1/8 tsp Salt (if using)
  • 1 Head Romain Hearts (or other mixed greens)

Instructions

  1. In a large bowl combine the drained and rinsed black beans and corn with the diced tomatoes, pepper, onion, garlic and avocado.
  2. Add the lime juice, chili powder, cumin, and salt. Stir.
  3. Store in an air tight bowl and serve chilled over a bed of greens.

Notes

  • Leftovers: Refrigerate in an air tight container for up to three days.
  • Serving Size: One serving is approximately 1 cup.
  • More Flavor: Add cilantro or hot sauce for more flavor.
  • No Black Beans: Use cooked lentils or chickpeas instead.

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Vegan Sushi Bowl

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Can you eat sushi on a plant-based diet? Yes, but I have an even better idea – sushi bowls!

By the way, this recipe will be featured in our Plant-Based Rainbow Challenge May 3-7, 2021! Sign up to get all the recipes, meal plan and a daily email to keep you on track!

When you roll sushi, you are limited by what will fit into a sushi roll. When you make a sushi bowl, you can add as much as you want! Just cut up Nori to get that seafood flavor.

Nori Seaweed Sheets

Nori is a seaweed that is grown, cleaned and processed in natural sea water. It is considered a super food because it packs a hefty amount of vitamins, minerals and amino acid.

Traditional sushi rolls are typically made with nori seaweed sheets. They hold all the rice and added ingredients together.

For a sushi bowl, cut up the nori sheets into bite-sized strips with scissors. Its addition is what takes the dish from a rice bowl to a sushi bowl. Nori also adds texture, along with a salty-sweet flavor.

Is Nori Seaweed Vegan?

Yes! Nori seaweed sheets are vegan. The seaweed is a plant derived from red algae that grows in the seas of Japan and China.

It is processed much like paper where the seaweed is first dried. Then water is added back, and the nori is dried again in thin sheets for packaging.

Easy Vegan Sushi Recipe

Rolling sushi takes practice and can be time consuming. I have several tricks to make vegan sushi bowls quick and easy.

The basis of any sushi is rice. You know I love my Instant Pot, so this one is a no-brainer. Letting the pressure cooker take care of the rice frees up time to prepare the veggies.

All the veggies in this dish are raw. It couldn’t be easier. Just cut them up, and they are ready to go in the sushi bowl.

This is a fun recipe to make for a family or crowd because each person can build their own bowl. Place each veggie in it’s own container, buffet style, so everyone can see what is available and choose what they want. You can’t go wrong!

How to Make Vegan Sushi Bowls

Ingredients

  • 1 cup Brown Rice (or rice of your choice)
  • 2 cups Water
  • 2 tsps Rice Wine Vinegar
  • 1 tbsp Cane Sugar (optional)
  • 1 Cucumber (diced)
  • 1 Avocado (diced)
  • 1 Carrot (cut into matchsticks)
  • 4 Nori Sheets
  • 1/4 cup Tamari
  • 1 Red Bell Pepper
  • 1/4 cup Cilantro
  • 1 Mango (diced)
  • 1/2 cup Frozen Shelled Edamame (defrost to serve)
  • 1/2 cup Shredded Red Cabbage

Step 1 – Pressure Cook Rice

Add rice and water to your Instant Pot. Seal and cook on manual (pressure cook) for 22 minutes.

Allow pressure to release naturally when done. Stir in rice wine vinegar and sugar, then set aside.

Step 2 – Prepare Veggies

Prepare all the veggies by dicing and placing in bowls (buffet style). Use scissors to cut Nori into strips.

Step 3 – Assemble Bowls

Scoop the rice into bowls and top with your favorite prepared veggies. Pour Tamari over the bowl, or serve it on the side. Enjoy.

Notes

You can use any rice you prefer. Brown rice is a great whole grain option, but Jasmin Rice is delicious too.

We use Tamari or Braggs Liquid Aminos because they are gluten-free. You can use soy sauce or other sauces you prefer.

Storing Leftovers

Store any leftover veggies individually in air tight containers. You can make a bowl in the morning and take it to work for lunch, but I wouldn’t let it sit longer than that with everything together.

More Plant-Based Bowl Recipes

Yield: 4 servings

Vegan Sushi Bowl

Vegan Sushi Bowl

All the flavors of sushi in a plant-based bowl.

Cook Time 35 minutes
Total Time 35 minutes

Ingredients

  • 1 cup Brown Rice (or rice of your choice)
  • 2 cups Water
  • 2 tsps Rice Wine Vinegar
  • 1 tblsp Cane Sugar (optional)
  • 1 Cucumber (diced)
  • 1 Avocado (diced)
  • 1 Carrot (cut into matchsticks)
  • 4 Nori Sheets
  • 1/4 cup Tamari
  • 1 Red Bell Pepper
  • 1/4 cup Cilantro
  • 1 Mango (diced)
  • 1/2 cup Frozen Shelled Edamame (defrost to serve)
  • 1/2 cup Shredded Red Cabbage

Instructions

  1. Add rice and water to your Instant Pot. Seal and cook on manual (pressure cook) for 22 minutes. Allow pressure to release naturally when done. Stir in rice wine vinegar and sugar, then set aside.
  2. Prepare all the veggies by dicing and place in bowls (buffet style). Use scissors to cut Nori into strips.
  3. Scoop the rice into bowls, top with your favorite prepared veggies. Pour Tamari over bowl or serve on the side. Enjoy.

Notes

  • Rice: You can use any rice you prefer. Brown rice is a great whole grain option, but jasmin rice is delicious too.
  • Leftovers: Store leftover veggies individually in air tight containers. You could make a bowl in the morning and take it to work for lunch, but I wouldn't let it sit longer than that with everything together.
  • Sauce: We use Tamari or Braggs Liquid Aminos because they are gluten-free. You can use soy sauce or other sauces you prefer.

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© Holly Yzquierdo
Category: Instant Pot

Vegan Bolognese Pasta with Lentils

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Kids and adults all love pasta and red sauce. This vegan bolognese recipe is the ultimate comfort food – even if you can’t pronounce it.

Red Lentil Bolognese

What exactly is bolognese? Bolognese is a sauce that is typically meat-based containing beef, tomatoes and spices. It is most often served over spaghetti noodles.

My version is made with lentils as the protein instead of beef. Most of the ingredients are probably already in your pantry.

Red lentil bolognese is a hearty sauce that can be used in a variety of ways. It stores well and is nice to have on hand for several meals throughout the week. I’ll show you multiple ways to serve it to keep things interesting.

Red Lentil Bolognese

How Do You Say Bolognese?

The term “bolognese” comes from the town of Bologna, Italy. All the great pasta sauces come from Italy, right?

In this house, I call it vegan spaghetti sauce, but the proper pronunciation is “bow-luh-naze”.

No matter how you say it, vegan bolognese sauce with lentils is sure to land in your meal rotation. It is easy to cook – even with mistakes as you’ll see in my video – affordable and crowd-pleasing.

Ingredients for vegan bolognese

How to Make Vegan Bolognese Pasta with Lentils

Ingredients

  • 8 ounces Pasta (your choice of pasta)
  • 1/2 Yellow Onion (finely chopped)
  • 4 cloves Garlic (minced)
  • 1/4 cup Water
  • 1 1/2 tsps Oregano
  • 1/2 tsp Salt
  • 1/4 tsp Red Pepper Flakes
  • 1 cup Dry Red Lentils (rinsed)
  • 2 tbsps Tomato Paste
  • 3 cups Veggie Broth
  • 1 cup Tomato Sauce
  • 2 tbsps Balsamic Vinegar (divided)

Step 1 – Prepare Pasta

Begin by cooking your pasta of choice according to its package directions. Eight ounces makes about four servings. You might want to make more for leftovers and meal planning.

Step 2 – Cook Onions and Spices

Next, add the onion, garlic and water to a pot over medium heat. Cook them until the onion begins to soften and the water evaporates. Then add the oregano, salt and red pepper flakes. Cook for another minute.

You will see in the video that my pan was far too hot when I started. The onion began to stick. To overcome the heat, I added more water and scraped the onion and garlic off the pan until the water evaporated. Then continued with the remainder of the recipe.

Don’t get discouraged if you don’t follow the recipe exactly as described. Bolognese sauce is very forgiving and can be easily recovered.

Step 3 – Boil the Sauce

It’s time to add the lentils. Stir them in along with the tomato paste. Add the vegetable broth, tomato sauce and half of the balsamic vinegar. Mix well. Bring the sauce to a gentle boil. Then reduce the heat and simmer for 30 minutes or until the lentils are very tender.

Again, the video will show where I veered away from the recipe slightly. I forgot to add the tomato paste! Once I realized my mistake, I came back and added the missing ingredient. All was fine.

Step 4 – Season

Finally, stir in the remaining balsamic vinegar and continue to simmer for an additional 2-3 minutes. Season with additional salt, if needed, and enjoy!

Vegan Red Lentil Bolognese

Add More Flavor

This recipe is versatile to accommodate everyone’s tastes. Looking for more flavor? Replace the tomato sauce with your favorite marinara sauce. You can also add freshly chopped herbs, such as basil or oregano, toward the end of cooking.

Want more spice? Add more red pepper flakes to your liking. They can be added as a topping at the end for that one family member who loves spicy food.

Serving Suggestions

Bolognese sauce on top of spaghetti noodles is classic and comforting. I have found some other ways to enjoy the sauce to break up the monotony.

Serve it over baked potatoes to make it extra filling. You can also increase your veggies by spooning the sauce over veggie spirals or veggie noodles. Another option is to dip fresh bread in the sauce. This can be served as a side dish or an appetizer.

Storing Bolognese Sauce

The sauce can be stored in an airtight container in the refrigerator for up to five days. Divide it into individual containers to grab quickly for meals throughout the week. One cup is one serving.

More Vegan Sauces to Try

Yield: 4 Servings

Vegan Bolognese Sauce with Pasta

Vegan Bolognese Sauce with Pasta

Easy, oil-free Vegan Bolognese Sauce is made with red lentils and is perfect on top of a big bowl of pasta.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 8 ounces Pasta (your choice of pasta)
  • 1/2 Yellow Onion (finely chopped)
  • 4 cloves Garlic (minced)
  • 1/4 cup Water
  • 1 1/2 tsp Oregano
  • 1/2 tsp Salt
  • 1/4 tsp Red Pepper Flakes
  • 1 cup Dry Red Lentils (rinsed)
  • 2 tbsps Tomato Paste
  • 3 cups Veggie Broth
  • 1 cup Tomato Sauce
  • 2 tbsps Balsamic Vinegar (divided)

Instructions

  1. Cook pasta according to package directions. Eight ounces makes about 4 servings. (Make more for easy leftovers.)
  2. In a pot over medium heat, add the onion, garlic and water. Cook until the onion begins to soften and the water evaporates. Add the oregano, salt and red pepper flakes and cook for an additional minute.
  3. Stir in the lentils and tomato paste. Add the vegetable broth, tomato sauce and half the balsamic vinegar and stir to mix well. Bring the sauce to a gentle boil then reduce heat and simmer for about 30 minutes or until lentils are very tender.
  4. Stir in the remaining balsamic vinegar and continue to simmer for 2 to 3 minutes more. Season with additional salt if needed and enjoy.

Notes

Leftovers: Refrigerate in an airtight container for up to five days.

Serving Size: One serving is approximately one cup of sauce.

More Flavor: Use your favorite marinara sauce instead of tomato sauce. Add freshly chopped basil or oregano at the end.

Additional Toppings: top with extra red pepper flakes, dried or fresh oregano or nutritional yeast.

How to Use: Serve over potatoes, veggie noodles, pasta noodles, or dip fresh bread in it.

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© Holly Yzquierdo
Category: Main Dish Recipes

Vegan Burgers

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I love a good vegan burger. What can I say, I’m girl who loves burgers and fries. Trying to find a delicious, plant-based, oil-free burger is not impossible. This whole food bean and oat burger is my favorite vegan burger of all.

Vegan Burgers

When I went plant-based in 2011, there were limited vegan burger options. Thankfully, we’ve come a long way! Several restaurants near us offer vegan options, and I can get a frozen burger I enjoy at Sprouts. But this one, it’s my favorite!

Bean and Oat Burger

This burger’s main ingredients are kidney beans and rolled oats. They make up the bulk of the burger and give it a great texture. This burger holds it’s shape very well, I’ve never had it come out crumbly. I can pile it high with toppings and it still stays together.

Vegan Burger

Seasonings and Condiments

This burger recipe uses a mix of spices and condiments to give it a great flavor. I looked back at my first Veggie Burger recipe from 2012 when I first started blogging and tried to improve on that. This recipe uses:

  • onion powder
  • garlic powder
  • Tamari (or Soy sauce)
  • Vegan Worcestershire Sauce
  • Ketchup
  • Mustard

If you aren’t a fan of one of those flavors, leave it out. I don’t feel like I can taste any of them on their own. They just make the burger taste more savory.

Burger Toppings

Of course you can add your favorite toppings to your burger. Some days I go with the classic lettuce, tomato, pickles, onions, ketchup and mustard. Other days I go with avocado, tomatoes, onions and peppers. Other times I use every thing I can find!

Burger and Fries

I cook this burger in a 400 degree oven. The main reason is that I wanted to be able to cook these burgers and my oil-free potato wedges or even homemade fries at the same time. I get the potatoes in first, then make the burgers and they are ready about the same time!

Vegan Burgers

These bean and oat burgers are easy and delicious. Your family will love how versatile they are and how well they reheat.

Ingredients

  • 1 can Red Kidney Beans (15 ounce can, drained and rinsed)
  • 3/4 cups Rolled Oats
  • 1 tsp Onion Powder
  • 1 tbsp Soy Sauce (or tamari or liquid aminos)
  • 1/2 tsp Garlic Powder
  • 1 tbsp Vegan Worcestershire Sauce
  • 1 tbsp Ketchup
  • 1 tbsp Yellow Mustard
  • Burger Buns
  • Burger toppings

Instructions

  1. Preheat the oven to 400ºF and line a baking sheet with parchment paper.
  2. Put the rolled oats in the food processor and pulse. The texture should be similar to instant oats.
  3. Add the drained kidney beans, spices and condiments. Pulse 6 or 7 times or until a coarse crumb forms. Do not over mix.
  4. Scoop out roughly 1/2 cup of the mixture at a time and form into equal sized patties. Place on the prepared baking sheet.
  5. Bake for 30 minutes, carefully flipping halfway through.
  6. Divide between plates and top with your favorite burger toppings.

Store leftover burgers in an air tight container in the fridge for about a week. Reheat in the microwave or oven.

Yield: 3

Vegan Burgers

Vegan Burger

These thick, hearty Vegan Burgers are oil-free and delicious. Enjoy them with your favorite burger toppings.

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 1 can Red Kidney Beans (15 ounce can, drained and rinsed)
  • 3/4 cups Rolled Oats
  • 1 tsp Onion Powder
  • 1 tbsp Soy Sauce (or tamari or liquid aminos)
  • 1/2 tsp Garlic Powder
  • 1 tbsp Vegan Worcestershire Sauce
  • 1 tbsp Ketchup
  • 1 tbsp Yellow Mustard
  • Burger Buns

Instructions

  1. Preheat the oven to 400ºF and line a baking sheet with parchment paper.
  2. Put the rolled oats in the food processor and pulse. The texture should be similar to instant oats.
  3. Add the drained kidney beans, spices and condiments. Pulse 6 or 7 times or until a coarse crumb forms. Do not over mix.
  4. Scoop out roughly 1/2 cup of the mixture at a time and form into equal sized patties. Place on the prepared baking sheet.
  5. Bake for 30 minutes, carefully flipping halfway through.
  6. Divide between plates and top with your favorite burger toppings.

Notes

This recipe makes three good sized burgers. If you want more, double the recipes. The leftover reheat well.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

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© Holly Yzquierdo
Category: Recipes

Sweet Potato and Black Bean Bowl

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This Sweet Potato and Black Bean Bowl has been living on my personal meal plan for months! We love it! Most often it takes the form of a Sweet Potato and Black Bean Salad because I put all the ingredients on top of a giant bowl of greens.

Sweet Potato Black Bean Bowl

I first shared this recipe during the Next Step Challenge. It’s been a big hit!

The flavor of this salad is my main reason for loving it. We love sweet potatoes and black beans. Corn and tomatoes are always a good choice for me. Add in the avocado and I’m a happy camper! Of course when I can’t find good avocados I’ll use a little packaged guacamole. Then, instead of salad dressing I use salsa!

The next reason is because I feel great after eating it. The potatoes and beans give me a lot of energy and fuel for my day. I get a lot of greens and veggies. Sometimes I even throw some fruit in there, usually berries.

Sweet Potato and Black Bean Bowl

Batch Cook

To make this easy to throw together on busy week days, we like to batch cook the sweet potatoes on the weekend. You can also cook your beans but I’ve been using canned black beans for ease.

To batch cook the sweet potatoes, preheat your oven to 400 degrees. Then wash and peel your sweet potatoes, then dice them into bite sized pieces. Bake them for 40 minutes.

This recipe serves about 4. It will depend on how much of all the veggies you use. We like to prepare this for busy week day lunches because we can throw everything together in a few minutes.

Sweet Potato and Black Bean Bowl

Sweet Potato and Black Bean Bowl

Ingredients

  • 2 sweet potatoes
  • 1/2 teaspoon sea salt
  • 1 head Romaine (or your favorite greens)
  • 1 can Black Beans, drained and rinsed
  • 1 cup Tomatoes, diced
  • 1 can Corn, drained and rinsed
  • 1 cup Salsa, divided
  • 2 Avocados

Instructions

  1. Preheat oven to 400 degrees.
  2. Wash and peel 2 sweet potatoes. Cube them into bite sized pieces and place them on a cookie sheet covered with parchment paper. Sprinkle salt on the potatoes and bake for 40 minutes. Allow to cook before eating.
  3. Assemble the bowl, starting with a layer of romaine or greens of your choice, add in black beans, cooked sweet potatoes, corn, tomatoes, and avocado. Top the bowl with your favorite salsa.

Other additions we enjoy is adding fresh lime, cilantro, fresh jalapeno, sauerkraut (really), and any other veggies that need to be used up.

Yield: 4

Sweet Potato and Black Bean Bowl

Sweet Potato and Black Bean Bowl

This Sweet Potato and Black Bean Bowl is incredibly satisfying. You'll get a great variety of veggies in an easy to assemble meal. This vegan meal will leave you full and energized.

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour

Ingredients

  • 2 sweet potatoes
  • 1/2 teaspoon sea salt
  • 1 head Romaine (or your favorite greens)
  • 1 can Black Beans, drained and rinsed
  • 1 cup Tomatoes, diced
  • 1 can Corn, drained and rinsed
  • 1 cup Salsa, divided
  • 2 Avocados

Instructions

  1. Preheat oven to 400 degrees.
  2. Wash and peel 2 sweet potatoes. Cube them into bite sized pieces and place them on a cookie sheet covered with parchment paper. Sprinkle salt on the potatoes and bake for 40 minutes. Allow to cook before eating.
  3. Assemble the bowl, starting with a layer of romaine or greens of your choice, add in black beans, cooked sweet potatoes, corn, tomatoes, and avocado. Top the bowl with your favorite salsa.

Notes

You can also use fresh lime, cilantro, fresh jalapeno, sauerkraut, and any other veggies that need to be used up.

If you plan to carry this to work, I recommend using cherry tomatoes instead of diced tomatoes.

Save time by batch cooking the potatoes ahead of time.

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© Holly Yzquierdo
Category: Recipes

Salads don’t have to be only veggies, adding beans, potatoes and other higher calorie foods like avocados and nuts (if you make them a part of your diet) can help make your salads satisfying and give you the energy you need to conquer your day!