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Main Dish Recipes

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

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

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)

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

Did you make this recipe?

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

© Holly Yzquierdo

Egg Roll in a Bowl

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What if you could take all the deliciousness of an egg roll and transform it into a deconstructed, plant-based dish that’s easy to make, wholesome, and perfect for any meal? Enter the “Egg Roll in a Bowl,” a dish that brings the essence of the classic appetizer into a healthier, simpler form.

What is Egg Roll in a Bowl?

Egg Roll in a Bowl is essentially a stir-fry dish inspired by the flavors and textures of a traditional egg roll filling. Instead of wrapping the ingredients in a crispy shell, they’re served in a bowl, making it a lighter and more accessible option.

All of the ingredients are delicious raw so you can cook it very little if you enjoy crunchier veggies or cook everything down if you like a soft consistency. If you are avoiding salt, you can reduce the soy sauce or use lower sodium alternatives for this dish.

The Core Ingredients of a Plant-Based Egg Roll in a Bowl

To create a plant-based version of Egg Roll in a Bowl, we turn to a medley of fresh, flavorful, and satisfying ingredients. Here’s what makes up the foundation of this dish:

  1. Vegetables:
    • Cole Slaw Mix: Look for about 15 ounces. It can be just cabbage or the cabbage and carrot mix. It can have different colors, but the purple cabbage isn’t as pretty after it cooks down.
    • Carrots: Chopped to add sweetness and a pop of color.
    • Onions: Diced yellow onion for flavor and green onion for garnish.
    • Garlic and Ginger: These aromatics are essential for authentic, bold flavors.
  2. Seasonings and Sauces:
    • Soy Sauce or Tamari: Adds salty, umami goodness.
    • Sesame Oil: A small amount of toasted sesame oil elevates the dish with a nutty aroma.
    • Sriracha: For those who like a spicy kick.
  3. Crunchy Toppings:
    • Green Onions: A fresh garnish that adds color and flavor.
    • Sesame Seeds: For added texture and nuttiness.
    • Wonton: Optional but delightful for those seeking a hint of crunch.

Choosing Soy Sauce Alternatives

Choosing the right seasoning can elevate your Egg Roll in a Bowl. Here’s a quick comparison of some popular soy sauce alternatives:

  1. Soy Sauce:
    • Flavor: Rich, salty, and umami-packed.
    • Best Use: A classic choice for stir-fries and marinades.
    • Dietary Notes: Contains wheat (unless labeled gluten-free).
  2. Tamari:
    • Flavor: Similar to soy sauce but less salty and slightly smoother.
    • Best Use: Ideal for those avoiding gluten.
    • Dietary Notes: Typically gluten-free (check the label).
  3. Bragg’s Liquid Aminos:
    • Flavor: Mildly salty with a slight sweetness.
    • Best Use: A versatile option for salads, sautés, and as a table condiment.
    • Dietary Notes: Gluten-free and soy-based.
  4. Coconut Aminos:
    • Flavor: Slightly sweet and less salty than soy sauce.
    • Best Use: A soy-free option great for stir-fries and dipping sauces.
    • Dietary Notes: Soy-free and gluten-free.

Each of these options brings unique qualities to the dish, so choose one based on your flavor preferences and dietary needs.

How to Make Egg Roll in a Bowl

Ingredients

  • 1 cup diced yellow onion
  • 2 cloves garlic, minced
  • 2 ribs celery, chopped
  • 2 carrots, chopped
  • 1 package coleslaw mix (I’ve used multiple kinds and size, look for about 15ish ounces, it can be just cabbage or the cabbage and carrot mix. It can have different colors of cabbage but the purple cabbage isn’t as pretty after it cooks down.)
  • ¼ cup Soy Sauce (or Tamari or Braggs Liquid Aminos)
  • 1 tsp toasted sesame oil
  • ½ teaspoon minced ginger (started out about an inch of fresh ginger) more or less to taste
  • Green Onions for garnish
  • Sesame seeds for garnish (optional)
  • Optional ingredients (not to include in photos but do include in write up)
  • 1 teaspoon maple syrup
  • 1 teaspoon sriracha
  • (optional wonton strips)

Instructions

Step 1 – Cook Diced Onion

Add diced onion to a large skillet. Cook for a few minutes until the onions begin to sizzle.

Step 2 – Add Garlic

Add minced garlic and stir. If onions and garlic begin to stick, add a couple of tablespoons of water to the skillet and stir to loosen them. Cook for a few minutes.

Step 3 – Add Celery and Carrots

Add the celery and carrots together, stir well and cover with the lid.

Step 4 – Mix Sauce

While these ingredients cook, mix the soy sauce, sesame oil and ginger together and set aside.

Step 5 – Add Coleslaw Mix

Once the veggies begin to soften, add the whole bag of coleslaw mix, pour the sauce over and give it a good stir. Then cover.

Step 6 – Cook

Cook until the veggies, including the cabbage, are cooked until you desire consistency.

Step 7 – Serve

Serve as a main dish or a side to your favorite Asian dish, garnish it with green onions.

Optional: Cut 10 wonton wrappers into 4 strips, put them on a baking sheet with parchment paper, brush with a little coconut aminos or soy sauce, and sprinkle with sea salt. Bake at 375 degrees for 7-8 minutes.

Plant-based Egg Roll in a Bowl is the ultimate combination of flavor, nutrition, and convenience. Whether you’re cooking for a busy weeknight, meal-prepping for the week, or hosting a casual dinner, this dish delivers every time. With its vibrant colors, bold flavors, and endless adaptability, it’s a meal that feels indulgent while nourishing your body.

So, next time you’re craving the savory satisfaction of an egg roll but want something lighter, healthier, and entirely plant-based, give this Egg Roll in a Bowl a try.

More Plant Based Meals

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

Egg Roll in a Bowl

Egg Roll in a Bowl

Discover the flavors of plant-based Egg Roll in a Bowl: a quick dish packed with veggies and bold seasonings. Perfect for any meal!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 1 cup diced yellow onion
  • 2 cloves garlic, minced
  • 2 ribs celery, chopped
  • 2 carrots, chopped
  • 1 package coleslaw mix
  • ¼ cup Soy Sauce (or Tamari or Braggs Liquid Aminos)
  • 1 tsp toasted sesame oil
  • ½ teaspoon minced ginger (started out about an inch of fresh ginger) more or less to taste
  • Green Onions for garnish
  • Sesame seeds for garnish (optional)

Optional

  • 1 teaspoon maple syrup
  • 1 teaspoon sriracha
  • wonton strips

Instructions

  1. Add diced onion to a large skillet. Cook for a few minutes until the onions begin to sizzle.
  2. Add minced garlic and stir. If onions and garlic begin to stick, add a couple of tablespoons of water to the skillet and stir to loosen them. Cook for a few minutes.
  3. Add the celery and carrots together, stir well and cover with the lid.
  4. While these ingredients cook, mix the soy sauce, sesame oil and ginger together and set aside.
  5. Once the veggies begin to soften, add the whole bag of coleslaw mix, pour the sauce over and give it a good stir. Then cover.
  6. Cook until the veggies, including the cabbage, are cooked until you desire consistency.
  7. Serve as a main dish or a side to your favorite Asian dish, garnish it with green onions.

Notes

Optional: Cut 10 wonton wrappers into 4 strips, put them on a baking sheet with parchment paper, brush with a little coconut aminos or soy sauce, and sprinkle with sea salt. Bake at 375 degrees for 7-8 minutes.

Did you make this recipe?

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

© Holly Yzquierdo

Best Taco Soup

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When it comes to hearty, satisfying meals that hit the spot, few dishes can rival the comforting warmth of taco soup. With its rich, spicy flavors and hearty texture, taco soup is a classic favorite for family dinners, meal preps, or even cozy nights in.

Taco soup is a beloved dish for good reason. It combines the best elements of tacos—bold spices, savory beans, and tangy tomatoes. Unlike traditional tacos, which can get messy, taco soup offers all the flavor in a convenient bowl. It’s the ultimate comfort food, adaptable for a quick weeknight dinner or a slow-simmering weekend feast.

Customizing your Plant Based Taco Soup

One of the joys of taco soup is its versatility. Here are some ways to customize your plant-based taco soup:

  • Heat Level: Adjust the spiciness by varying the amount of chili powder, adding more jalapeños, or including a dash of hot sauce.
  • Texture: For a chunkier soup, leave the vegetables and beans as-is. For a creamier texture, blend a portion of the soup and stir it back in.
  • Toppings: Top with crushed tortilla chips, dairy-free sour cream, or a dollop of guacamole and cilantro.
  • Grains: Add quinoa, rice, or farrow for extra heartiness.
  • Seasonal Veggies: Incorporate seasonal vegetables like butternut squash or sweet potatoes for a unique twist.

Meal Prep and Storage

Taco soup is ideal for meal preppers. It’s easy to make in large batches, stores well, and reheats beautifully. Here are some tips for storing and serving:

  • Refrigeration: Store leftovers in an airtight container in the fridge for up to 5 days.
  • Freezing: Freeze the soup in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
  • Reheating: Warm the soup on the stovetop or in the microwave, adding a splash of water or broth if it’s thickened.

Pairing Suggestions

While taco soup can certainly stand on its own, pairing it with complementary dishes can elevate your meal:

  • Cornbread: A slice of warm, vegan cornbread is the perfect side.
  • Salad: A crisp green salad with avocado and lime dressing balances the richness of the soup.
  • Dips: Serve with a side of the Best Faux Cheese Sauce or guacamole and tortilla chips.

How to Make the Best Taco Soup

Ingredients

  • half an onion, diced (red, white or yellow onion all work)
  • 3-4 minced garlic cloves, or a Tablespoon of the refrigerated minced garlic in water.
  • 1 jalapeno, diced
  • 2 cans black beans, drained and rinsed
  • 1 can red beans, drained and rinsed (pinto beans work too)
  • 1 can yellow corn, drained
  • 1 can petite diced tomatoes
  • 1 8 oz can of tomato sauce
  • 1 8 oz can of El Pato (find it in the Latin food section, it’s like a spicy tomato sauce)
  • 1 cup dry red lentils
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder
  • 5 Tablespoon of my Veggie Broth Mix
  • Water

Instructions

Step 1 – Sauté

Begin by sautéing the onions, garlic and jalapeños.

Step 2 – Prep Cans and Spices

While they are sautéing, open all your cans, drain and rinse when needed. Premeasure spices.

Step 3 – Add Ingredients

Once the onions are translucent, add all the canned items, the lentils, and the remaining spices, then stir it all together.

Step 4 – Fill with Water

Fill the pot with water until all ingredients are covered by at least an inch of water, maybe about 5-6 cups, we eyeball it. Then stir again.

Step 5 – Simmer

Allow the soup to simmer for about 30 minutes. This gives the flavors a chance to develop and the lentils time to cook. The lentils almost disappear into the soup, but I love their addition.

Creative Serving Ideas

Here are some plant-based ways to serve taco soup, ensuring variety and creativity:

  • Bread bowls – Hollow out crusty vegan bread for a cozy serving option.
  • Lettuce wraps – Serve a thickened taco soup as a filling.
  • Stuffed bell peppers – Fill roasted peppers with taco soup for a fun presentation.
  • Loaded baked potatoes – Top a baked potato with taco soup and garnish with toppings.
  • Over polenta or grits – Use as a base to soak up the soup’s flavors.

A fun variation for a crowd is to set up a DIY station with toppings for everyone to customize their own bowl.

More Plant Based Soup Recipes

If you like this soup, you’ll love these recipes too:

Best Taco Soup

Best Taco Soup

Discover the ultimate plant-based taco soup recipe! Packed with veggies, beans, and bold spices, it's a hearty, delicious, and easy vegan dinner option.

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • half an onion, diced (red, white or yellow onion all work)
  • 3-4 minced garlic cloves, or a Tablespoon of the refrigerated minced garlic in water.
  • 1 jalapeno, diced
  • 2 cans black beans, drained and rinsed
  • 1 can red beans, drained and rinsed (pinto beans work too)
  • 1 can yellow corn, drained
  • 1 can petite diced tomatoes
  • 1 8 oz can of tomato sauce
  • 1 8 oz can of El Pato (find it in the Latin food section, it's like a spicy tomato sauce)
  • 1 cup dry red lentils
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon chili powder · 5 Tablespoon of my Veggie Broth Mix
  • Water

Instructions

  1. 1. Sauté onions, garlic and jalapenos.
  2. 2. While they are sautéing, open all your cans, drain and rinse when needed. Premeasure spices.
  3. 3. Once the onions are translucent, add all the canned items, the lentils, and the remaining spices, then stir it all together.
  4. 4. Fill the pot with water until all ingredients are covered by at least an inch of water, maybe about 5-6 cups, we eyeball it. Then stir again.
  5. 5. Allow the soup to simmer for about 30 minutes. This gives the flavors a chance to develop and the lentils time to cook.

Notes

Garnish with cilantro or more jalapeños.

Did you make this recipe?

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

© Holly Yzquierdo

Vegan Stuffed Peppers (Oil-Free)

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When it comes to creating hearty, satisfying plant-based meals, vegan stuffed peppers are a classic choice that never disappoints. They can be filled with a variety of delicious ingredients, making them an incredibly versatile option for lunch or dinner.

Not only are they easy to make, but they’re also bursting with flavor, packed with nutrients, and free from oil. Whether you’re following a vegan diet, transitioning to plant-based eating, or simply seeking healthy meal ideas, oil-free vegan stuffed peppers are a must-try.

Versatility

One of the best things about vegan stuffed peppers is how versatile they are. You can easily customize the filling based on your personal taste preferences or whatever ingredients you have on hand. The base of the filling typically consists of grains like quinoa, brown rice, or farro, which provide a hearty, chewy texture. Adding in beans or lentils gives the dish a protein boost, while a variety of vegetables like onions, zucchini, spinach, or tomatoes bring color, flavor, and added nutrition.

For an extra kick of flavor, spices and herbs are key. Cumin, smoked paprika, garlic, and chili powder are popular choices that pair well with the natural sweetness of bell peppers. Fresh herbs like cilantro, parsley, or basil can be sprinkled on top to add a burst of freshness, and a squeeze of lemon or lime can brighten the entire dish.

Since stuffed peppers are baked, they also develop a lovely roasted flavor as the bell peppers soften and sweeten in the oven. The natural moisture from the vegetables and grains ensures that the filling remains moist and tender, even without the use of oil.

Serving Suggestions

Oil-free vegan stuffed peppers are a complete meal on their own, but they also pair well with a variety of side dishes. A simple green salad with a tangy vinaigrette can balance the heartiness of the stuffed peppers. For something more filling, you can serve them alongside roasted vegetables, a bean salad, or a light soup. If you’re craving something with a bit more kick, salsa, guacamole, or a drizzle of tahini sauce can be served on the side to add an extra layer of flavor.

For a fun twist, you can also experiment with global flavors. Swap out traditional seasonings for Mediterranean herbs like oregano and thyme, or use curry spices to give the dish an Indian flair. The possibilities are endless, making stuffed peppers a dish that never gets boring.

Ideal for Meal Prep

One of the many advantages of vegan stuffed peppers is that they are perfect for meal prep. You can make a large batch ahead of time, and the peppers store well in the refrigerator for several days. When you’re ready to eat, simply reheat them in the oven or microwave, and you’ve got a quick, healthy meal ready to go.

If you’re looking to save even more time, you can prepare the filling in advance and store it separately. When you’re ready to assemble the dish, all you need to do is stuff the peppers and bake them. This makes it easy to have a healthy, homemade meal even on busy weeknights.

How to Make Vegan Stuffed Peppers without Oil

Ingredients

  • 6 medium bell peppers 
  • 2 cups quinoa taco “meat”, Link HERE 
  • I 15.5 ounce can black beans, drained and rinsed, or 1 ½ cups of cooked beans 
  • ½ cup carrots, diced small 
  • ½ cup spinach, chopped 
  • 1 8.5 ounce can of corn or 1 cup of frozen or fresh corn 
  • ½ cup tomato sauce 
  • ¼-½ cup vegetable broth 
  • Fresh cilantro, lime wedges, and avocado, optional, for serving

Instructions

Step 1 – Preheat Oven

Preheat the oven to 375 degrees.

Step 2 – Prep Bell Peppers

Prepare the bell peppers by slicing off the tops and removing veins and seeds. Remove the stem from 2 or 3 of the tops and then dice the pepper to add to the filling (about ½ cup). Place prepared peppers in a medium 2-quart baking dish. 

Step 3 – Combine Filling

In a large bowl combine quinoa “taco meat”, beans, carrots, spinach, corn, and tomato sauce.

Step 4 – Fill Peppers

Fill the peppers with the quinoa vegetable mixture.

Step 5 – Pour Vegetable Broth

Pour the vegetable broth around the peppers until it just covers the bottom of the baking dish then cover the peppers with aluminum foil. 

Step 6 – Bake

Bake on the center rack at 375 degrees F for 40 minutes until the peppers are tender when pierced with a fork. 

Step 7 – Serve

These stuffed peppers are a complete meal in one. They are delicious served warm and topped with avocado slices, a squeeze of lime, and cilantro for garnish. They would also be delicious with a vegan lime crema or vegetable-based yogurt topping. 

Storage

Storing vegan stuffed peppers is simple and helps keep them fresh for future meals. After baking, allow the peppers to cool completely before transferring them to an airtight container.

Refrigeration

For short-term storage, place the stuffed peppers in the refrigerator, where they will stay fresh for up to 4-5 days. To reheat, you can place the peppers in the oven at 350°F (175°C) for about 15-20 minutes or until thoroughly warmed. Alternatively, you can use a microwave to reheat them in shorter intervals, around 1-2 minutes, checking for warmth as you go.

Freezing

For longer storage, vegan stuffed peppers freeze very well. Once cooled, place them in a freezer-safe container or wrap them individually in plastic wrap and foil to prevent freezer burn. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, thaw the stuffed peppers in the refrigerator overnight. Reheat in the oven at 350°F (175°C) for 25-30 minutes or until fully heated through.

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Yield: 6 Servings

Vegan Stuffed Peppers (Oil-Free)

Vegan Stuffed Peppers (Oil-Free)

Delicious oil-free, vegan stuffed bell peppers filled with wholesome ingredients like quinoa, veggies, and flavorful spices. A healthy, plant-based meal that's perfect for lunch or dinner and packed with nutrients and bold flavors!

Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients

  • 6 medium bell peppers
  • 2 cups quinoa taco "meat"
  • I 15.5 ounce can black beans, drained and rinsed, or 1 ½ cups of cooked beans
  • ½ cup carrots, diced small
  • ½ cup spinach, chopped
  • 1 8.5 ounce can of corn or 1 cup of frozen or fresh corn
  • ½ cup tomato sauce
  • ¼-½ cup vegetable broth
  • Fresh cilantro, lime wedges, and avocado, optional, for serving

Instructions

  1. Preheat the oven to 375 degrees.  
  2. Prepare the bell peppers by slicing off the tops and removing veins and seeds. Remove the stem from 2 or 3 of the tops and then dice the pepper to add to the filling (about ½ cup). Place prepared peppers in a medium 2-quart baking dish. 
  3. In a large bowl combine quinoa “taco meat”, beans, carrots, spinach, corn, and tomato sauce.  
  4. Fill the peppers with the quinoa vegetable mixture. 
  5. Pour the vegetable broth around the peppers until it just covers the bottom of the baking dish then cover the peppers with aluminum foil. 
  6. Bake on the center rack at 375 degrees F for 40 minutes until the peppers are tender when pierced with a fork. 
  7. Serve

Notes

After cooling, place the stuffed peppers in an airtight container and refrigerate for up to 5 days. To reheat, microwave for 1 ½ to 2 minutes or reheat in a 350-degree oven until warmed through. 

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© Holly Yzquierdo

Easy Ramen Stir Fry

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A plant-based ramen stir fry is the perfect way to enjoy a delicious meal that’s packed with flavor. By focusing on fresh, vibrant vegetables and a well-balanced sauce, you can create a dish that’s satisfying for the whole family.

This dish is incredibly versatile, allowing you to customize it with your favorite ingredients and adjust the flavors to suit your preferences. Plus, it’s a fantastic way to incorporate a variety of colorful, nutrient-dense vegetables.

Additionally, ramen stir fry is budget-friendly, making it easy to prepare a wholesome, satisfying meal without breaking the bank. Whether you’re a busy professional, a parent looking for quick dinner options, or someone simply wanting to explore new culinary adventures, ramen stir fry is an excellent choice that delivers on flavor, health, and convenience.

If you have dietary restrictions, please ensure you choose noodles and sauces that meet your needs. There are vegan and gluten-free noodle and sauce options, always check the labels to make sure they are safe for you.

Cooking Tips for the Best Ramen Stir Fry

Stir frying is a quick cooking method that retains the texture and nutrients of your ingredients. Here are some tips to ensure your plant-based ramen stir fry turns out perfectly every time:

  1. Prep Everything First: Stir frying happens quickly, so it’s important to have all your ingredients prepped and ready to go before you start cooking. Chop your vegetables, and mix your sauce in advance.
  2. Prevent Mushy Noodles: Cook the ramen noodles according to package instructions, then drain and rinse them under cold water to stop the cooking process and prevent them from becoming mushy.
  3. High Heat is Key: Use a wok or a large skillet over high heat. This allows the vegetables to sear quickly, maintaining their crispness and vibrant color.
  4. Add Ingredients in Stages: Start with the aromatics, then add the heartier vegetables.

How to Make Ramen Stir Fry

Ingredients For the Sauce:

  • 1/3 cup hoisin sauce
  • 3 tablespoons water
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil (optional, but used to get the sesame flavor)
  • Salt & black pepper to taste

Ingredients for the Stir Fry:

  • 4 individual packages of ramen noodles
  • 1 cup bok choy, chopped
  • 1 cup snap peas
  • 2 carrot slices, thinly sliced
  • 1 bell pepper diced
  • 1 onion diced
  • 2 cloves garlic, minced
  • ½ teaspoon fresh ginger, grated

Instructions

Step 1 – Whisk Sauce

In a small bowl, whisk together the hoisin sauce, water, low-sodium soy sauce, cornstarch, sesame oil, salt, and black pepper until well combined. Set aside. We don’t normally use oil, but a tiny amount of sesame oil imparts a unique flavor you can’t get anywhere else. You can omit if you don’t consume oil.

Step 2 – Boil Noodles

Bring water to a boil and cook the ramen noodles according to the package instructions.

Step 3 – Drain Noodles

Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Set aside.

Step 4 – Prepare Vegetables

Wash and chop the bok choy, snap peas, carrot, bell pepper, onion, garlic, and ginger.

Step 5 – Heat Skillet

Heat a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger to the skillet and sauté for about 1 minute until fragrant.

Step 6 – Sauté

Add the onion and cook for 2-3 minutes until translucent. If anything begins to stick or burn, add a few tablespoons of water.

Step 7 – Cook Vegetables

Stir in the chopped bok choy, snap peas, carrot slices, and bell pepper, and cook for an additional 3-4 minutes until the vegetables are tender-crisp.

Step 8 – Add Noodles

Add the cooked ramen noodles to the skillet with the stir-fried vegetables.

Step 9 – Pour Sauce

Pour the prepared sauce over the noodles and vegetables, tossing everything together until evenly coated.

Step 10 – Cook Through

Cook for an additional 2-3 minutes, stirring constantly, until the sauce has thickened and the noodles are heated through.

Step 11 – Serve

Once everything is heated through and well combined, remove the skillet from the heat. Divide the Ramen Stir Fry among serving bowls. Serve the delicious Ramen Stir Fry immediately.

Recipe Variations

If you like your ramen stir fry spicy, add sliced chili peppers for extra heat. Chopped peanuts or cashews sprinkled on top add great crunch and flavor. You can also garnish the dish with sliced green onions, toasted sesame seeds or cilantro for freshness and color.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop before serving.

This dish is not suitable for freezing as the texture of the vegetables and noodles may become mushy when thawed.

More Plant Based Dinners

If you like this recipe, you are sure to love these plant based dinners too:

Yield: 4 Servings

Ramen Stir Fry

Ramen Stir Fry

A quick and flavorful ramen stir fry featuring tender noodles tossed with vibrant vegetables.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

For the Sauce

  • 1/3 cup hoisin sauce
  • 3 tablespoons water
  • 2 tablespoons low-sodium soy sauce
  • 1 teaspoon cornstarch
  • 1 teaspoon sesame oil (optional, but used to get the sesame flavor)
  • Salt & black pepper to taste

For the Stir Fry

  • 4 individual packages of ramen noodles
  • 1 cup bok choy, chopped
  • 1 cup snap peas
  • 2 carrot slices, thinly sliced
  • 1 bell pepper diced
  • 1 onion diced
  • 2 cloves garlic, minced
  • ½ teaspoon fresh ginger, grated

Instructions

  1. In a small bowl, whisk together the hoisin sauce, water, low-sodium soy sauce, cornstarch, sesame oil, salt, and black pepper until well combined. Set aside.
  2. Bring water to a boil and cook the ramen noodles according to the package instructions.
  3. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. Set aside.
  4. Wash and chop the bok choy, snap peas, carrot, bell pepper, onion, garlic, and ginger Stir-Fry
  5. Heat a large skillet or wok over medium-high heat. Add the minced garlic and grated ginger to the skillet and sauté for about 1 minute until fragrant.
  6. Add the onion and cook for 2-3 minutes until translucent. If anything begins to stick or burn, add a few tablespoons of water.
  7. Stir in the chopped bok choy, snap peas, carrot slices, and bell pepper, and cook for an additional 3-4 minutes until the vegetables are tender-crisp.
  8. Add the cooked ramen noodles to the skillet with the stir-fried vegetables.
  9. Pour the prepared sauce over the noodles and vegetables, tossing everything together until evenly coated.
  10. Cook for an additional 2-3 minutes, stirring constantly, until the sauce has thickened and the noodles are heated through.
  11. Once everything is heated through and well combined, remove the skillet from the heat.
  12. Divide the Ramen Stir Fry among serving bowls.
  13. Serve the delicious Ramen Stir Fry immediately.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

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Did you make this recipe?

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

© Holly Yzquierdo