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My Plant-Based Family

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

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Main Dish Recipes

Cauliflower and Sweet Potato Curry

February 10, 2023 by Holly Yzquierdo Leave a Comment

Thai Cauliflower and Sweet Potato Curry

Let’s add some variety to dinner tonight with a plant-based cauliflower and sweet potato curry. If you have never made curry, don’t be intimidated. It is simply a unique flavor achieved with certain spices and coconut milk.

What is Curry?

Curry is a dish with flavors originating from South Asia. A variety of spices combine with coconut milk to form a sauce or gravy that is combined with meat or vegetables. It is typically orange in color and can be spicy. The level of spice depends on preferences and what the recipe calls for.

What Does Curry Taste Like?

The combination of spices will determine the taste of a curry. Traditional Asian spices like cumin, coriander, red chili powder, and turmeric create an earthy, savory flavor. However, there are hundreds of variations depending on the ingredients.

This plant-based version of cauliflower and sweet potato curry uses Thai curry paste, fresh ginger and garlic. To achieve a spicier curry, add red chili powder, more Thai curry paste or your favorite hot sauce.

It is easy to customize the level of spice. I often keep it tame for my boys, and add more spice for my husband. This meal never gets boring because I can continually play with the combination of spices and additions.

How to Make Plant-Based Cauliflower and Sweet Potato Curry

Ingredients

  • 1/2 cup White Onion (chopped)
  • 3 cloves Garlic (minced)
  • 1 tbsp Ginger (fresh, grated or minced)
  • 1/4 cup Water
  • 2 tbsps Thai Red Curry Paste
  • 1 1/2 cups Veggie Broth
  • 1 cup Canned Coconut Milk (full fat)
  • 1/2 cup Dry Red Lentils
  • 1 head Cauliflower (small, chopped into florets)
  • 1 Sweet Potato (medium-sized, peeled and cut into cubes)
  • 1/4 cup Cilantro (chopped, optional for garnish)

Step 1 – Heat

Heat a large pot over medium heat. Add the onion, garlic, ginger and water. Cook until the onions are just tender and water has evaporated, about 3 to 5 minutes.

Step 2 – Cook

Add the curry paste and stir to combine with the onion mixture. Stir in the broth and coconut milk. Add in the lentils and cook for 8 to 10 minutes until the lentils are just tender, stirring often.

Step 3 – Add Cauliflower and Sweet Potato

Add the cauliflower and sweet potato to the pot. Stir to combine, then cover with a lid and reduce the heat to medium-low. Cook for 15-20 minutes or until the vegetables are tender, stirring often.

Step 4 – Season

Season with additional salt if needed, and divide between bowls. Top with cilantro, if using, and enjoy.

Serving Options

One serving size is approximately 2 cups of curry. Eat it by itself or serve with brown or jasmine rice, quinoa, rice noodles or cauliflower rice.

Add More Flavor

For a twist, stir in lime juice, and serve it with extra lime wedges and cilantro. To make a spicier curry, add more curry paste or your favorite hot sauce.

Storage

Refrigerate any leftover curry in an airtight container for up to five days.

More Plant-Based Meals

If you enjoyed this recipe, check out these other delicious plant-based meals:

  • Sweet Potato and Black Bean Bowl
  • Vegan Bolognese Pasta with Lentils
  • Flavor Packed Moroccan Chickpeas
  • Vegan Burgers
  • Vegetable Spaghetti
Yield: 4 Servings

Cauliflower and Sweet Potato Curry

Cauliflower and Sweet Potato Curry

Classic Thai flavors combine to turn cauliflower and sweet potato into a plant-based curry.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 1/2 cup White Onion (chopped)
  • 3 cloves Garlic (minced)
  • 1 tbsp Ginger (fresh, grated or minced)
  • 1/4 cup Water
  • 2 tbsps Thai Red Curry Paste
  • 1 1/2 cups Veggie Broth
  • 1 cup Canned Coconut Milk (full fat)
  • 1/2 cup Dry Red Lentils
  • 1 head Cauliflower (small, chopped into florets)
  • 1 Sweet Potato (medium-sized, peeled and cut into cubes)
  • 1/4 cup Cilantro (chopped, optional for garnish)

Instructions

  1. Heat a large pot over medium heat. Add the onion, garlic, ginger and water. Cook until the onions are just tender and water has evaporated, about 3-5 minutes.
  2. Add curry paste and stir to combine. Stir in broth and coconut milk. Add lentils and cook for 8-10 minutes until the lentils are just tender, stirring often.
  3. Add the cauliflower and sweet potato to the pot. Stir to combine. Cover with a lid and reduce heat to medium-low. Cook for 15-20 minutes or until vegetables are tender, stirring often.
  4. Season with additional salt if needed. Divide between bowls. Top with cilantro, if using.

Notes

  • Leftovers: Refrigerate in an airtight container for up to 5 days
  • Serving Size: One serving is approximately 2 cups
  • More Flavor: Stir in lime juice and serve with lime wedges and cilantro. For more spice, add more curry paste or serve with hot sauce.
  • Serve it With: Serve with brown or jasmine rice, quinoa, rice noodles or cauliflower rice

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© Holly Yzquierdo

Filed Under: Main Dish Recipes, Recipes

Sheet Pan Chickpea and Sweet Potato Tacos

February 7, 2023 by Holly Yzquierdo Leave a Comment

Vegan Sheet Pan Tacos

Taco Tuesday, but make it plant-based and super easy clean-up with my Sheet Pan Chickpea and Sweet Potato Tacos. You’ll love all the flavors, and never miss the meat.

I have professed my love for Mexican food over and over. We eat it every week in some shape or form. Tacos are simply a vessel for it’s contents, so why not fill them with veggies?

3 Reasons to Make Sheet Pan Chickpea and Sweet Potato Tacos Tonight:

  • Minimal cleanup: It cooks all on one sheet pan, so there is only one pan to clean. (Pro Tip – Line the sheet pan with parchment paper. Then throw is away, and the sheet pan is already clean!)
  • Minimal effort: There is very little hands-on time required for this recipe. Put it in the oven, set a timer and walk away to do something else.
  • Minimal time: Everything comes together and cooks in under an hour. Busy weeknights just got a lot less stressful.

Everybody Loves Sheet Pan Chickpea Tacos

Tacos are an easy dinner to make to please everyone in the family. If one kid doesn’t like onion, leave those out. Don’t do spicy? No jalapenos.

It is also easy to add extra flavor with oven roasted salsa, pico de gallo or guacamole. Custom tacos sound fancy, but couldn’t be easier.

How about making a whole Plant-Based Taco Bar by adding Lentil Taco Filling and more toppings to choose from? If you don’t have tortillas on hand, try rolling this vegetable mixture into a wrap. You could also create a bowl with rice or quinoa.

Remember the more colors of the rainbow you eat, the more nutrients you consume. What will you put on your sheet pan chickpea and sweet potato tacos?

How to Make Sheet Pan Chickpea and Sweet Potato Tacos

Ingredients

  • 1 Sweet Potato (2 cups diced)
  • 15 ounces Chickpeas (drained and rinsed)
  • 1 Yellow Bell Pepper (diced)
  • 1 White Onion (1 cup diced)
  • 1 Jalapeno Pepper (sliced)
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Cumin
  • 8 Corn Tortilla (or your favorite tortilla)
  • 1 tsp Salt (optional)

Step 1 – Preheat

Begin by preheating your oven to 400 degrees (F).

Step 2 – Mix

Mix diced sweet potatoes and drained chickpeas together in a big bowl.

Step 3 – Add Spices

Now sprinkle spices over the mixture and stir until everything is evenly distributed.

Step 4 – Spread

Pour the mixture onto a sheet pan. Spread it out to make an even layer.

Step 5 – Bake

Bake for 20 minutes.

Step 6 – Add Peppers & Onion

Next, carefully remove the sheet pan from the oven. Then move the mixture to one side of the pan. Add diced onion, bell pepper and slice jalapeno to the other side in an even layer.

Step 7 – Bake Again

Return the sheet pan to the oven for another 20 minutes.

Step 8 – Build Tacos

Then remove it from the oven, and build your tacos. Enjoy!

Add More Flavor

Build your tacos to your liking by adding additional flavors. The addition of salsa, pico de gallo or guacamole can make each taco taste totally different.

More Plant-Based Recipes with Chickpeas

  • Flavor Packed Moroccan Chickpeas
  • Chickpea Nuggets
  • Oil-Free Hummus
  • Plant-Based Mediterranean Bowl
  • Roasted Red Pepper Hummus
  • Instant Pot Chickpea and Rice Soup
Yield: 4 Servings

Sheet Pan Chickpea and Sweet Potato Tacos

Vegan Sheet Pan Tacos

One pan means easy clean-up for these Sheet Pan Chickpea and Sweet Potato Tacos. It's an easy weeknight meal for the whole family.

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

Ingredients

  • 1 Sweet Potato (2 cups diced)
  • 15 ounces Chickpeas (drained and rinsed)
  • 1 Yellow Bell Pepper (diced)
  • 1 White Onion (1 cup diced)
  • 1 Jalapeno Pepper (sliced)
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Cumin
  • 8 Corn Tortilla (or your favorite tortilla)
  • 1 tsp Salt (optional)

Instructions

  1. Preheat oven to 400 degrees (F).
  2. Mix diced sweet potatoes and drained chickpeas together in a big bowl.
  3. Sprinkle spices over mixture and stir until it's evenly distributed.
  4. Pour mixture onto sheet pan. Then spread it out.
  5. Bake for 20 minutes.
  6. Carefully remove pan from oven. Stir mixture to one side of the pan. Add diced onions, diced bell pepper and sliced jalapeno.
  7. Bake for 20 more minutes.
  8. Remove from oven. Build tacos and enjoy.

Notes

More Flavor: Add salsa, pico de gallo or guacamole for more flavor.

Did you make this recipe?

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

© Holly Yzquierdo

Filed Under: Main Dish Recipes, Mexican Food, Recipes

Flavor Packed Moroccan Chickpeas

February 5, 2023 by Holly Yzquierdo Leave a Comment

Moroccan Chickpeas

Morocco is known for bright, bold flavors, and these plant-based Moroccan Chickpeas bring just that. It’s a versatile dish that can be eaten alone or served with a variety of bases to make it a complete meal – perfect for meal planning!

Do they Eat Chickpeas in Morocco?

Yes, Moroccans eat chickpeas. The Arabic word for chickpea is hommos. It is often cooked in couscous or added to Hariri soup.

In America, chickpeas are most commonly eaten when blended to make hummus. They offer a creamy middle and mild taste that takes on any flavor added.

Meal Planning with Moroccan Chickpeas

I like to make a batch of Moroccan chickpeas on Sunday with a plan to eat them throughout the week in various ways. Here are a few ways things it can be served over to make a meal for lunch or dinner:

  • Rice
  • Quinoa
  • Roasted Potatoes
  • Sweet Potato
  • Squash
  • Tortillas
  • Crusty Bread

With a plan made in advance, go ahead and cook the potatoes and rice to have on-hand as well. Feel free to grab a fork and eat them alone as a satisfying snack or side dish too!

Flavor Options

Chickpeas will take on any flavor you add to the dish. That means there are lots of ways to switch up the taste to your liking. If spicy food is your jam, add chili flakes or more cayenne pepper.

For a sweet twist, throw in a handful of raisins. Fresh garlic and ginger can bring comfort. Experiment to find what you and your family like best.

With so many flavor combinations and a variety of bases to choose from, this dish will never get boring.

How to Make Moroccan Chickpeas

Ingredients

  • 1/2 cup Veggie Broth
  • 1 Yellow Onion (medium, diced)
  • 1 cup Chickpeas (1/2 can drained and rinsed)
  • 1 1/2 tsps Salt
  • 1 tbsp Turmeric
  • 1/2 tsp Cinnamon
  • 1/2 tsp Cardamom
  • 1/4 tsp Cayenne Pepper
  • 1 can Petite Diced Tomatoes (15 ounce can, drained)
  • 1/2 cup Parsley
  • 1/3 cup Pitted Dates (finely chopped)

Step 1 – Cook on Stovetop

Add the broth and onion to a pot over medium heat. Cook for about 3 minutes until the onions begin to soften. Add the chickpeas, salt, turmeric, cinnamon, cardamom and cayenne pepper. Continue to cook for 3 more minutes.

Step 2 – Add Tomatoes

Add the tomatoes, parsley and dates to the pot and stir to combine. Reduce the heat to medium-low and cover the pot with a lid. Cook for 10 minutes, stirring occasionally.

Step 3 – Serve

Divide between bowls, or serve over rice. Enjoy!

Serving Size

One serving size is equal to approximately one cup of stew.

Serving Alternatives

There are lots of ways to serve Moroccan chickpeas. Eat them alone or serve it over rice, quinoa, roasted potatoes, sweet potato, squash, tortillas or crusty bread. Yum!

Add More Flavor

Change up the flavor to keep this recipe fresh and exciting. Add fresh garlic, ginger, chili flakes and/or raisins to your liking.

Storage

Any leftover Moroccan chickpeas can be refrigerated in an airtight container for up to four days.

More Plant-Based Meal Recipes

If you enjoyed this recipe, check out these other delicious dinner ideas:

  • Vegan Pad Thai in Less Than 30 Minutes
  • Instant Pot Mexican Quinoa
  • Vegan Bolognese Pasta with Lentils
  • Vegetable Spaghetti
  • Plant-Based Instant Pot Goulash
Yield: 4 Servings

Moroccan Chickpeas

Moroccan Chickpeas

Create a nutrition packed bowl of chickpeas with flavors from Morocco. This recipe is great eaten alone or served over rice, quinoa, vegetables, tortilla, etc.

Prep Time 4 minutes
Cook Time 16 minutes
Total Time 20 minutes

Ingredients

  • 1/2 cup Veggie Broth
  • 1 Yellow Onion (medium, diced)
  • 1 cup Chickpeas (1/2 can drained and rinsed)
  • 1 1/2 tsps Salt
  • 1 tbsp Turmeric
  • 1/2 tsp Cinnamon
  • 1/2 tsp Cardamom
  • 1/4 tsp Cayenne Pepper
  • 1 can Petite Diced Tomatoes (15 ounce can, drained)
  • 1/2 cup Parsley
  • 1/3 cup Pitted Dates (finely chopped)

Instructions

  1. Add broth and onion to a pot over medium heat. Cook for about 3 minutes until the onions begin to soften. Add the chickpeas, salt, turmeric, cinnamon, cardamom and cayenne pepper. Continue to cook for 3 more minutes.
  2. Add the tomatoes, parsley and dates to the pot and stir to combine. Reduce the heat to a medium-low and cover the pot with a lid. Cook for 10 minutes, stirring occasionally.
  3. Divide between bowls, or serve over rice, etc. Enjoy!

Notes

  • Leftovers: Refrigerate in an airtight container for up to 4 days.
  • Serving Size: One serving is equal to approximately 1 cup of stew.
  • More Flavor: Add fresh garlic, ginger, chili flakes and/or raisins.
  • Serve it With: Rice, quinoa, roasted potatoes, sweet potato, squash, tortillas or crusty bread.

Did you make this recipe?

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

© Holly Yzquierdo

Filed Under: Main Dish Recipes, Recipes

Instant Pot Rice and Beans with Green Chilies

May 11, 2021 by Holly Yzquierdo 6 Comments

Instant Pot Green Chili Rice

It’s no secret that I love my Instant Pot, and I love rice and beans. I’m adding a punch of flavor with this easy Instant Pot Rice and Beans with Green Chilies. You can make it yourself in just 3 simple steps!

Instant Pot Green Chili Rice

Rice and beans is a versatile dish that can be eaten alone, as a side dish, in a taco or burrito. How about a burrito bowl?

This is a great recipe to make at the beginning of the week, and it’s simple to reinvent it for various meals. Rice and beans are always budget friendly too. Everyone loves that.

Instant Pot Green Chili Rice

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Can You Cook Rice and Beans Together in an Instant Pot?

The short answer is that yes, you can cook rice and beans together in an Instant Pot, but I have an easier way. Use beans that are already cooked and quick cooking rice!

If you want to cook the dry beans and brown rice together at the same time, I recommend you try my other Instant Pot Black Beans and Rice recipe instead.

In this recipe, I cook the jasmine rice in the Instant Pot, then add canned beans that are fully cooked. They just need to be heated up by folding them into the cooked rice. It’s a real time saver!

I love using this trick on busy week nights or when making several recipes at one time to prepare for the week.

Instant Pot Green Chili Rice

What are Green Chilies?

They an be purchased fresh, but this recipe calls for the canned version which are inexpensive and convenient (and delicious). Green chilies add flavor to many types of recipes from appetizers to soups, to main dishes and sauces. You may as well keep them stocked in your pantry.

Are Green Chilies Hot?

It depends. Sometimes I buy peppers that are mild, then the next week they may be incredibly hot. That’s one of the reasons I prefer to use the canned. I get a more consistent flavor.

Additionally, you can purchase canned green chilies in hot or mild flavors. Either will work just fine in my Instant Pot Rice and Beans with Green Chilies. It all depends on how much spice you and your family prefer.

Substitute for Green Chilies

If you don’t have canned green chilies on hand, there are several substitute options including different types of fresh peppers and spices.

  • Anaheim Pepper
  • Jalapeno
  • Serrano

If you substitute any of those fresh peppers in place of the canned green chilis the flavor profile will be very different and likely spicier. Buy peppers that you and your family like.

To keep the flavor mild, remove the seeds from fresh peppers. If you want to kick up the spice, include the seeds and season as desired.

Instant Pot Green Chili Rice

How to Make Instant Pot Rice and Beans with Green Chilies

Ingredients

  • 1/2 White Onion (diced)
  • 2 cloves Garlic (minced)
  • 4 ozs Canned Diced Green Chilies
  • 1 cup Jasmine Rice
  • 2 cups Veggie Broth (or water with Veggie Broth Mix)
  • 1 tsp Salt (optional)
  • 1/2 cup Cilantro (chopped, divided)
  • 1 can Pinto Beans (15 oz can, drained and rinsed)
  • 1 Lime

Step 1 – Sauté

Prepare your onions and garlic. Then push Sauté on your Instant Pot, and add the onions and garlic to the pot.

Stir regularly. If the onions and garlic begin to stick, pour a couple of tablespoons of water into the pot and give it a stir.

Sauté for 3 minutes or until the onions and garlic are translucent.

Step 2 – Pressure Cook

Next, add the canned green chilies, rice, broth (or water), salt and half the cilantro.

Secure the lid. Then press Manual or Pressure Cook, and set your Instant Pot for 5 minutes.

Step 3 – Release Pressure

Once cooking is complete, allow the pressure to release naturally for about 5 minutes. Then manually release the pressure until it is safe to open the Instant Pot.

Add the drained and rinsed pinto beans, slice and squeeze the lime over the rice, and add the remaining fresh cilantro.

Stir well to mix everything together, then serve and enjoy.

No Pinto Beans?

Don’t worry if you don’t have any pinto beans in the pantry. You can replace them with black beans, lentils, white beans, or any other bean you prefer!

Make it Spicy

Want to kick up the spice? Add fresh jalapenos before pressuring cooking, or place them on top as a garnish before serving.

I like adding a green chili tomatillo salsa just before eating.

Storage

Store any leftover rice and beans with green chilies in an airtight container. Be sure to eat them within a week. Add it to a tortilla for a great burrito!

More Instant Pot Recipes

If you enjoyed this recipe, check out my other favorites to make in an Instant Pot:

  • Instant Pot Mexican Rice
  • Instant Pot Black Beans and Rice
  • Instant Pot Refried Beans
  • Instant Pot Mexican Quinoa
  • Instant Pot Black Bean Chili
Yield: 4 Servings

Instant Pot Rice and Beans with Green Chilies

Instant Pot Green Chili Rice

Kick up your standard rice and beans with this quick and easy Instant Pot version.

Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes

Ingredients

  • 1/2 White Onion (diced)
  • 2 cloves Garlic (minced)
  • 4 ozs Canned Diced Green Chilies
  • 1 cup Jasmine Rice
  • 2 cups Veggie Broth (or water with veggie broth mix)
  • 1 tsp Salt (optional)
  • 1/2 cup Cilantro (chopped, divided)
  • 1 can Pinto Beans (15 ounce can, drained and rinsed)
  • 1 Lime

Instructions

  1. Prepare your onions and garlic. Push Sauté on your Instant Pot, then add your onions and garlic to the pot. Stir regularly. If they begin to stick, pour a couple of tablespoons of water in the pot, and give it a stir. Sauté for 3 minutes or until veggies are translucent.
  2. Add canned green chilies, rice, broth (or water), salt and half the chopped cilantro. Press Manual or Pressure Cook and set your Instant Pot for 5 minutes.
  3. Once cooking is complete, allow pressure to release for about 5 minutes, then manually release pressure. Add the drained and rinsed pinto beans, slice and squeeze the lime over the rice, and add the remaining fresh cilantro. Stir well to mix everything together, then serve.

Notes

  • Storage: Store leftovers in an airtight container for about a week.
  • No Pinto Beans: Black beans, lentils, white beans, or any bean you prefer can be used instead of pinto beans.
  • Other Serving Suggestions: Add this mixture to a tortilla for a great burrito.
  • Spice it Up: Add fresh jalapenos when cooking, or on top as a garnish. You can also add green chili tomatillo salsa just before eating.

Recommended Products

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Category: Instant Pot
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Filed Under: Instant Pot, Main Dish Recipes, Mexican Food, Recipes

Vegan Pad Thai in Less Than 30 Minutes

April 30, 2021 by Holly Yzquierdo Leave a Comment

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

  • Vegan Sushi Bowl
  • Plant-Based Taco Bar
  • Vegetable Spaghetti
  • Vegan Bolognese Pasta with Lentils
  • Vegan Burgers
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.

Recommended Products

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

  • Annie Chun's Brown Rice Noodles, Pad Thai
    Annie Chun's Brown Rice Noodles, Pad Thai
  • San-J Organic Gluten Free Soy Sauce Tamari 
    San-J Organic Gluten Free Soy Sauce Tamari 

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© Holly Yzquierdo
Category: Recipes

Filed Under: Main Dish Recipes, Recipes

Black Bean Corn Salad with Avocado

April 29, 2021 by Holly Yzquierdo 3 Comments

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.

Storing Leftovers

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

More Black Bean Recipes

  • Black Bean Mango Salad
  • Sweet Potato and Black Bean Bowl
  • Instant Pot Black Beans and Rice
  • Cilantro-Lime Infused Quinoa with Black Beans
  • Chipotle Black Bean Chili
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.

Did you make this recipe?

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

© Holly Yzquierdo

Filed Under: Main Dish Recipes, Mexican Food, Recipes, Salads & Wraps, Sauces, Dips, and Salad Dressings, Side Dishes

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