My Plant-Based Family

Eating Whole Food, Plant-Based Diet recipes, On a Budget.

Recipes

Corn Chowder

by 3 Comments

Corn chowder is the definition of comfort food. Its creamy texture, rich flavor, and warmth make it the perfect dish for cold weather, when a hearty meal is just what you need. The balance of sweet and savory flavors makes it deeply satisfying.

There are few dishes that evoke the feeling of comfort and warmth quite like corn chowder. A rich, creamy, and hearty soup that combines the sweetness of corn with savory vegetables. Whether served as an appetizer or a main course, this chowder has an ability to bring people together around the dinner table.

Why Make Corn Chowder?

Making corn chowder offers a variety of benefits, both in terms of its flavor and its versatility. Whether you’re looking for comfort, creativity, or practicality in your cooking, corn chowder ticks all the boxes. Here are some reasons why you might want to make corn chowder:

A Comforting, Hearty Meal

Corn chowder is the epitome of comfort food. Its creamy texture, rich flavor, and hearty ingredients make it perfect for colder months when you’re craving something warm and filling. The blend of sweet corn, savory potatoes, and flavorful broth provides a satisfying meal that can be enjoyed on its own or paired with bread for a more substantial dish.

Easy to Make

Corn chowder doesn’t require complex ingredients or advanced cooking techniques. It’s a straightforward dish that can be whipped up in one pot, making it an ideal choice for beginner cooks or anyone who wants to prepare a comforting meal without too much effort. The most time-consuming part is prepping the vegetables, and even then, the recipe is flexible and forgiving.

Great for Leftovers

Corn chowder is perfect for making in large batches, which means it’s excellent for leftovers. The flavors only improve as the soup sits, so you can enjoy it for several days after cooking. It can also be easily frozen for later enjoyment, making it a great dish to prepare ahead of time or store for busy days.

A Crowd-Pleaser

Because corn chowder is both comforting and familiar, it’s a dish that can please a wide variety of tastes. It’s great for feeding a crowd, whether you’re hosting a dinner party, family gathering, or potluck. You can easily scale the recipe to feed many, and it’s a dish that can be enjoyed by people of all ages.

A Blank Canvas for Creativity

While corn chowder has a classic base, it’s also a dish that welcomes creativity. You can experiment with different textures, flavors, and ingredients. Try roasting the corn for a deeper, smoky flavor, or use a different type of broth for a unique twist. The beauty of corn chowder is that it can be adapted to reflect your culinary style or what you have on hand in your kitchen.

Budget-Friendly

Making corn chowder is a cost-effective way to create a filling, satisfying meal. Many of the ingredients (corn, potatoes, onions, and broth) are inexpensive and easy to find, making it an accessible dish for any budget. If you use canned or frozen corn, it can also be made year-round without breaking the bank.

A Connection to Tradition

Corn chowder is steeped in history, particularly in American and Canadian cooking traditions. It’s a dish that reflects the agricultural practices of early settlers and the harvest of summer crops. By making corn chowder, you connect to these traditions and the simple, hearty meals that have been passed down for generations.

How to Make Plant Based Corn Chowder

Ingredients

  • 1 medium yellow onion, diced
  • 3 large cloves garlic, minced
  • 1 medium jalapeño, seeded and minced
  • 1 medium red bell pepper, diced
  • 3 ribs celery
  • diced 1.5 pounds red, russet, or Yukon Gold potatoes, chopped
  • 3 cups corn kernels (canned)
  • 4 cups vegetable broth (or equivalent amount of Veggie Broth Mix and water)
  • 2 medium bay leaves
  • 1 teaspoon (smoked) paprika
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper, more to taste
  • 1 cup (unsweetened plant-based) milk
  • 2 sprigs chopped green onion, for garnish

Instructions

Step 1 – Sauté Veggies

In a large pot, add the diced onion, minced garlic, and jalapeño over medium heat. Cook until the onion is soft and translucent, about 3-5 minutes.

Add the red bell pepper and celery. Sauté for another 5 minutes, or until softened. If the veggies start to stick, add a tablespoon or two of water and stir well.

Step 2 – Add Potatoes and Corn

Stir in the chopped potatoes and corn kernels. Mix well.

Step 3 – Pour Veggie Broth

Pour in the vegetable broth, then add the bay leaves, smoked paprika, salt, and black pepper. Stir to combine.

Step 4 – Simmer

Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.

Step 5 – Add Plant Based Milk

Stir in the plant-based milk and mix well. Taste and adjust seasonings if needed.

Step 6 – Blend Soup

Remove the bay leaves. Using an immersion blender, blend about half the soup directly in the pot, leaving some chunks for texture. Be careful not to over blend. (Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.)

Step 7 – Serve

Ladle the soup into bowls, garnish with chopped green onions, and enjoy your warm, creamy, and comforting corn chowder!

Notes & Substitutions

Here are a few notes for making your corn chowder exactly how you like it best:

  • Feel free to use fresh corn instead of canned.
  • Adjust the spice level by adjusting the jalapeno pepper added. Use less for a milder flavor, and add more for a spicier chowder!
  • For garnish, you can also use chives or parsley.
  • If you like creamier soups, feel free to use more plant-based milk.
  • Try adding toppings like diced avocado, crispy tortilla strips, crusty bread, or a sprinkle of smoked paprika for added flavor and texture.
  • Add extra veggies like green beans or sweet peas.

Can You Freeze Corn Chowder?

Yes, you can freeze corn chowder! Freezing is a great way to preserve this comforting soup for later use, especially if you’ve made a large batch. However, there are a few things to keep in mind to ensure the best texture and flavor once it’s thawed and reheated.

Tips for Freezing Corn Chowder:

  1. Cool Before Freezing: Always allow the chowder to cool to room temperature before freezing. Placing hot soup directly into the freezer can raise the temperature inside and may affect the texture of the soup, as well as the rest of the items in the freezer.
  2. Use Airtight Containers: To prevent freezer burn and preserve the flavor, store the chowder in an airtight container or freezer-safe bags. Be sure to leave some room for expansion in the container, as liquids can expand when frozen.
  3. Portion It Out: Freezing in smaller portions makes it easier to thaw and reheat just the amount you need. This way, you won’t need to thaw the entire batch if you just want a small bowl.
  4. Label and Date: Be sure to label your containers with the date so you can keep track of how long it’s been in the freezer. Corn chowder can typically be frozen for up to 3 months.

How to Reheat Frozen Corn Chowder:

  1. Thaw in the Refrigerator: The best method for reheating corn chowder is to let it thaw in the refrigerator overnight. This ensures that it thaws evenly.
  2. Reheat Slowly: Once thawed, reheat the chowder over low to medium heat on the stove. Stir occasionally to ensure even heating and to help restore the creaminess. If the soup seems too thick after freezing, you can add a splash of milk or broth to thin it out to your desired consistency.
  3. Avoid Boiling: When reheating, avoid bringing the soup to a rapid boil, as this can cause it to separate and the texture to become grainy. A gentle simmer is ideal.

By following these tips, you can enjoy a bowl of corn chowder even months after it’s been made, without sacrificing too much of its original flavor and texture.

More Plant Based Soup Recipes

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

Yield: 4-6 Servings

Corn Chowder

Corn Chowder

Corn chowder is a creamy, comforting soup made with fresh corn, potatoes, and savory seasonings, perfect for chilly days and hearty meals.

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 1 medium yellow onion, diced
  • 3 large cloves garlic, minced
  • 1 medium jalapeño, seeded and minced
  • 1 medium red bell pepper, diced
  • 3 ribs celery
  • diced 1.5 pounds red, russet, or Yukon Gold potatoes
  • chopped 3 cups corn kernels (canned)
  • 4 cups vegetable broth (or equivalent amount of Veggie Broth Mix and water)
  • 2 medium bay leaves
  • 1 teaspoon (smoked) paprika
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper, more to taste
  • 1 cup (unsweetened plant-based) milk
  • 2 sprigs chopped green onion, for garnish

Instructions

    1. In a large pot, add the diced onion, minced garlic, and jalapeño over medium heat. Cook until the onion is soft and translucent, about 3-5 minutes. Add the red bell pepper and celery. Sauté for another 5 minutes, or until softened. If the veggies start to stick, add a tablespoon or two of water and stir well.
    2. Stir in the chopped potatoes and corn kernels. Mix well. Pour in the vegetable broth, then add the bay leaves, smoked paprika, salt, and black pepper. Stir to combine.
    3. Bring the mixture to a boil, then reduce the heat to low. Cover and let it simmer for 20-25 minutes, or until the potatoes are tender when pierced with a fork.
    4. Stir in the plant-based milk and mix well. Taste and adjust seasonings if needed.
    5. Remove the bay leaves. Using an immersion blender, blend about half the soup directly in the pot, leaving some chunks for texture. Be careful not to over blend. (Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.)
    6. Ladle the soup into bowls, garnish with chopped green onions, and enjoy your warm, creamy, and comforting corn chowder!

Notes

  • Feel free to use fresh corn instead of canned.
  • Adjust the spice level by adjusting the jalapeno pepper added. Use less for a milder flavor, and add more for a spicier chowder!
  • For garnish, you can also use chives or parsley.
  • If you like creamier soups, feel free to use more plant-based milk. Adding (vegan) cream is also an option.

Did you make this recipe?

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

© Holly Yzquierdo

Best Taco Soup

by 2 Comments

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

Easy Plant Based Holiday Meal Sides

by Leave a Comment

The holidays are all about gathering with loved ones and indulging in delicious, comforting food. But if you’re looking to add more plant-based dishes to your spread this year, you don’t have to sacrifice flavor or tradition. In fact, easy plant-based holiday meal sides can be the star of your festive feast! Whether you’re a seasoned vegan, trying out a plant-based diet, or just want to include more veggie-packed options, there are endless ways to create satisfying sides that everyone will love.

easy plant-based holiday side dishes

With these easy plant-based holiday meal sides, you can serve a festive spread that’s as delicious as it is nourishing. From savory roasted veggies to creamy casseroles, there’s something for everyone at the table—vegans and non-vegans alike. By focusing on fresh, wholesome ingredients, you’re not only creating dishes that taste amazing but also making a healthier choice that aligns with a more sustainable lifestyle. So, whether you’re hosting the whole family or attending a holiday potluck, these simple, flavorful sides will be a hit. Happy cooking, and here’s to a plant-powered holiday season full of joy and good food!

Easy Plant Based Holiday Meal Sides

Looking to impress your guests with delicious, plant-based dishes this holiday season? Our list of easy plant-based holiday meal sides has you covered! From creamy mashed potatoes to one-pot broccoli casserole, these recipes are perfect for adding a twist to your festive feast. Whether you're catering to vegan guests or simply want to add more veggie-packed options, these sides are simple to prepare and guaranteed to please everyone.

Fluffy Vegan Mashed Potatoes

Made without dairy, this light and fluffy mashed potatoes recipe uses almond or rice milk and and nutritional yeast for a creamy, savory flavor. It delivers a fluffy texture and rich taste without butter or cream. Great for potlucks or as part of a holiday spread, these mashed potatoes are a crowd-pleasing addition to any table.

Creamy Vegan Brown Gravy

Don't forget the gravy! This creamy vegan brown gravy is the perfect addition to mashed potatoes and other holiday dishes. It’s quick to prepare and full of flavor, making it a crowd-pleasing side for vegans and non-vegans alike. This gravy is sure to be a staple at any festive table.

Mashed Sweet Potatoes

This classic side dish uses minimal ingredients like sweet potatoes, plant-based milk, and a touch of maple syrup for natural sweetness. The dish is creamy, flavorful, and easy to make, making it a great side for festive gatherings. With its vibrant color and smooth texture, mashed sweet potatoes are sure to be a hit at the table.

One Pot Broccoli and Rice

Here's a simple, one-pot recipe for a quick, plant-based broccoli rice dish. Combining rice, broccoli, and a blend of spices, this meal is both flavorful and easy to prepare. The recipe is versatile, allowing you to customize it with additional vegetables or seasonings to suit your taste.

Sweet & Tangy Salad Dressing

Sometimes, holiday food can be really heavy. Include a delicious salad with this oil-free, Sweet and Tangy Salad Dressing and you'll have everyone eating their veggies.

2-Step Steamed White Rice Recipe

Holiday meal sides don't have to be a lot of work. This easy 2-step recipe shows you how to make perfectly steamed white rice without any fuss. The method focuses on using simple ingredients and techniques to achieve fluffy, well-cooked rice every time.

BBQ Cauliflower Bites

This recipe features BBQ cauliflower bites as a tasty, plant-based alternative to traditional wings. The cauliflower is coated in a simple batter, baked until crispy, and then tossed in your favorite BBQ sauce. The result is a delicious, smoky, and slightly spicy snack or appetizer that’s perfect for parties or as a flavorful side dish.

Unfried Refried Beans (Oil-Free)

A delicious and oil-free recipe for homemade refried beans, using basic ingredients like pinto beans, onions, and garlic. It's an easy, flavorful alternative to store-bought versions, providing a healthier, customizable option. The recipe highlights how to achieve the perfect texture and seasoning while keeping the process quick and straightforward.

Vegan Potato Salad: Simple and Creamy

Creamy vegan potato salad is perfect for any occasion. The dish features tender potatoes combined with a dairy-free dressing that’s both easy to make and full of flavor. It’s a versatile recipe, ideal for gatherings and as a side dish for holiday meals. The ingredients are simple and wholesome, making it a great choice for those looking for a plant-based twist on a classic comfort food.

Rice Cooker Cilantro and Lime Rice

You're busy! Let your rice cooker do the work with this easy recipe for cilantro and lime rice made in a rice cooker. It’s a flavorful, hassle-free side dish that pairs well with a variety of meals. The combination of fresh cilantro, zesty lime, and tender rice creates a vibrant, aromatic dish that’s perfect for holiday spreads. The rice cooker method ensures a perfectly cooked rice every time, making it a convenient option for busy cooks.

Vegan Stuffed Peppers (Oil-Free)

Stuffed peppers are easy to customize and provide a delicious balance of textures and flavors. The dish combines bell peppers with a savory filling of quinoa, beans, vegetables, and spices, creating a satisfying combination. Their vibrant colors make a lovely addition to any holiday table.

Unfried Black Beans

Unfried?! This plant-based version of traditional refried black beans, made without frying. The recipe uses simple ingredients like black beans, onions, garlic, and spices to create a flavorful, creamy dish. It's a versatile addition to tacos, burritos, or as a side dish for various meals. The unfried approach makes it a lighter alternative while retaining all the delicious, savory flavors.

Instant Pot Mexican Rice

The Instant Pot method allows for easy preparation with minimal effort, making it a great option for busy cooks. It’s a great way to enjoy perfectly cooked, seasoned rice in no time. Using simple ingredients like rice, tomatoes, onions, and spices, the recipe provides a vibrant, aromatic side dish that's perfect for pairing with a variety of holiday meals.

Don’t Forget Dessert

What’s a holiday dinner without dessert? If you like these recipes, you’ll love these plant-based ideas too:

Vegan Stuffed Peppers (Oil-Free)

by Leave a Comment

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.

More Plant Based Recipes to Try

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

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. 

Did you make this recipe?

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

© Holly Yzquierdo

Homemade Ketchup: No Sugar Added

by Leave a Comment

Making homemade ketchup without added sugar is easier than you might think, and it’s a fantastic way to enjoy a healthier version of this classic condiment. By using natural ingredients like tomato sauce, tomato paste, and maple syrup, you can create a rich, flavorful ketchup that pairs perfectly with your favorite foods.

Why Make Homemade Ketchup with No Added Sugar?

Store-bought ketchups often contain high-fructose corn syrup, refined sugar, and preservatives that can make them less healthy than they seem. With homemade ketchup, you’re in control of every ingredient, allowing you to avoid added sugars and artificial ingredients while creating a fresher, more wholesome condiment. Plus, the flavor of homemade ketchup is often richer and more balanced, as you can adjust the sweetness, tanginess, and spice level to your taste.

This homemade ketchup recipe uses maple syrup as a natural sweetener, which has a lower glycemic index than refined sugar, meaning it doesn’t cause rapid spikes in blood sugar. Maple syrup also adds a subtle depth of flavor that complements the tomatoes without overpowering them, making this ketchup a delicious and versatile choice for a range of dishes.

Tips for Making Perfect Homemade Ketchup

  1. Adjust the Sweetness: If you like your ketchup a little sweeter, feel free to add more maple syrup in small increments. Maple syrup is naturally sweet, but it has a milder flavor than refined sugar, so adding a bit more won’t make the ketchup too sweet.
  2. Control the Thickness: If you prefer a thicker ketchup, reduce the amount of water or add a bit more tomato paste. For a thinner consistency, add a small amount of water until you reach the desired texture. Since the consistency may thicken slightly as it cools, keep that in mind when adjusting.
  3. Balance the Tanginess: Apple cider vinegar provides a balanced acidity, but you can increase or decrease it depending on your taste. For a stronger tang, add an extra tablespoon of vinegar, or reduce it slightly for a milder flavor.
  4. Spice it Up: If you’re a fan of spicy ketchup, add a pinch of cayenne pepper or smoked paprika. These spices will add warmth and a subtle kick without drastically changing the flavor profile. Smoked paprika is especially great for adding a touch of smokiness.

Creative Ways to Use Homemade Ketchup

Homemade ketchup can be used just like store-bought ketchup, but its richer, fresher flavor makes it even more versatile. Here are some ideas for incorporating it into your meals:

  • Dipping Sauce: Use your homemade ketchup as a dip for fries, sweet potato wedges, and vegetable sticks. Its natural sweetness pairs well with savory snacks.
  • Topping for Burgers and Sandwiches: Spread your ketchup on veggie burgers, sandwiches, or wraps for an extra layer of flavor. It’s especially tasty with plant-based burgers and adds a nice contrast to fresh vegetables.
  • Base for Barbecue Sauce: Homemade ketchup makes an excellent base for barbecue sauce. Simply add some liquid smoke, a bit more vinegar, and extra spices to create a tangy, smoky sauce.
  • Flavor Boost for Soups and Stews: Adding a tablespoon of ketchup to soups or stews can enhance the tomato flavor and give a hint of sweetness. It works well in vegetable stews or bean-based chilis.
  • Salad Dressing Ingredient: For a unique twist, add a spoonful of homemade ketchup to a vinaigrette for a touch of sweetness and acidity. It’s especially good in dressings for salads with hearty greens like kale or arugula.

How to Make Homemade Ketchup Without Added Sugar

Ingredients

  • 8-ounce can tomato sauce 
  • 6-ounce can tomato paste 
  • ¼ cup apple cider vinegar 
  • ¼ cup water  
  • ¼ cup maple syrup 
  • ¼ teaspoon coarse kosher salt 
  • ¼ teaspoon black pepper 
  • ¼ teaspoon garlic powder 
  • ¼ teaspoon onion powder 

Instructions

Step 1 – Combine All Ingredients

Combine all the ingredients in a saucepan over medium heat. Stir until combined.  

Step 2 – Simmer

Simmer on low for 15 minutes. Stir throughout.

Step 3 – Transfer

Remove from the heat. Transfer to a glass mason jar.

Step 4 – Chill

Allow the ketchup to cool for at least 60 minutes so it is cool enough to go into the fridge.

Storage Tips and Shelf Life

Homemade ketchup without added sugar should be stored in an airtight container or glass jar and kept in the refrigerator. It typically lasts for about two weeks. To preserve its freshness, always use a clean spoon when scooping it out. If you make a large batch, you can also freeze some of it in smaller portions, then defrost it as needed.

Making homemade ketchup with no added sugar is a simple way to enjoy a healthier version of a beloved condiment. With just a few pantry ingredients, you can whip up a batch that’s not only delicious but also free from refined sugars and unnecessary additives. Give it a try, and you may never go back to store-bought ketchup!

More Plant Based Dips and Sauces

If you like this recipe, you’ll love these homemade dips and sauces too:

Yield: 1 1/2 cups

Homemade Ketchup: No Sugar Added

Homemade Ketchup: No Sugar Added

Quick and easy homemade ketchup without added sugar! Made with tomato sauce, tomato paste, and spices for a healthy, flavorful condiment for any dish.

Prep Time 5 minutes
Cook Time 15 minutes
Additional Time 1 hour
Total Time 1 hour 20 minutes

Ingredients

  • 8-ounce can tomato sauce
  • 6-ounce can tomato paste
  • ¼ cup apple cider vinegar
  • ¼ cup water
  • ¼ cup maple syrup
  • ¼ teaspoon coarse kosher salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder

Instructions

  1. Combine all the ingredients in a saucepan over medium heat. Stir until combined.  
  2. Simmer on low for 15 minutes. Stir throughout.  
  3. Remove from the heat. Transfer to a glass mason jar.  
  4. Allow the ketchup to cool for at least 60 minutes so it is cool enough to go into the fridge.  

Notes

Ketchup can be stored in an airtight container in the refrigerator for up to two weeks.

Did you make this recipe?

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

© Holly Yzquierdo

Simple Plant Based Holiday Party Recipes

by Leave a Comment

Making simple, plant based holiday party recipes is my favorite part of the season! It is a time of celebration, warmth, and togetherness, often revolving around shared meals. For those looking to create a delicious spread of plant-based recipes that all guests can enjoy, here is the perfect recipe lineup.

Plant-based holiday party dishes are as diverse and delightful as traditional holiday fare. This collection of simple, plant-based holiday party recipes includes appetizers, main courses, sides, and desserts. They are all designed to make your holiday cooking a breeze while maximizing flavor.

Many of these dishes feature staple ingredients that are easy to find, while others add a twist to classic recipes to create a more sustainable, wholesome feast. Whether you’re new to plant-based cooking or a seasoned chef, these recipes focus on simple preparation and accessible ingredients, making them perfect for stress-free entertaining.

Simple Plant Based Holiday Recipes

These recipes make it easy to create a satisfying, plant-based holiday feast without hours in the kitchen. Each dish is designed with simplicity and seasonal ingredients in mind, allowing you to focus on the joy of gathering with loved ones, knowing that your holiday spread is wholesome, delicious, and inclusive for everyone.

Appetizers

Vegan appetizers are a fantastic way to kick off any holiday party, offering a delightful array of flavors and textures that can satisfy every palate. These bite-sized treats showcase the creativity and versatility of plant-based ingredients, ensuring that guests will leave feeling happy and nourished.

Vegan Spinach Artichoke Dip

Ideal for gatherings, this Vegan Spinach Artichoke Dip is easy to prepare and can be served warm or at room temperature. It’s a crowd-pleaser that appeals to vegans and non-vegans alike, showcasing how plant-based ingredients can transform traditional favorites into wholesome delights.

BBQ Cauliflower Bites

BBQ Cauliflower Bites are a delicious, plant-based appetizer that transforms humble cauliflower into a flavorful, crowd-pleasing dish. These bite-sized morsels are perfect for gatherings, offering a satisfying crunch with every bite.

Roasted Red Pepper Dip

Ideal for parties and potlucks, Roasted Red Pepper Dip is easy to prepare and can be made in advance, allowing the flavors to meld beautifully. With its combination of sweet and savory notes, this dip is sure to be a hit at any gathering, showcasing the delicious possibilities of plant-based cuisine.

Oil-Free Cowboy Caviar

Cowboy caviar is a fancy name for bean salsa. It is a blend of fresh flavors without any added oil that's great for dipping or eating alone.

Main Dishes

Plant-based main dishes for holiday parties are a beautiful way to bring everyone together around a wholesome, inclusive meal. For guests with different dietary needs, these plant-based main dishes are a great choice, offering gluten-free, nut-free, and soy-free options while remaining satisfying for everyone.

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!

Vegan Bolognese Pasta with Lentils

This recipe features lentils as a protein-packed substitute for meat, delivering a rich, savory flavor and a pleasing texture that complements the pasta beautifully. Vegan Bolognese is not only easy to prepare but also a great way to incorporate nutrient-dense ingredients into your meal.

Grilled Portobello Mushroom Burger

Ideal for gatherings or casual meals, the Grilled Portobello Mushroom Burger is a delicious way to enjoy plant-based eating, showcasing the rich, hearty flavors that can be achieved without meat. It’s sure to please everyone at the table!

Farmers Market Shepherd’s Pie

Farmers Market Shepherd’s Pie is a delightful, plant-based twist on the classic comfort dish, showcasing an array of seasonal vegetables and robust flavors. Baked until golden and bubbly, the dish becomes a comforting centerpiece that warms the heart and delights the senses.

Easy Red Lentil Chili (Vegan)

This easy red lentil chili is made in one pot or a Dutch oven. The recipe is vegan is flavorful and full of fiber.

Side Dishes

Plant-based side dishes bring vibrant flavors, textures, and colors to any table, making them ideal accompaniments for a satisfying, well-rounded meal. They’re an easy way to make every meal feel complete and wholesome.

Mashed Sweet Potatoes

A touch of cinnamon, nutmeg, or maple syrup enhances the cozy, caramel-like flavor of the sweet potatoes, making this dish a comforting addition to any meal. For added depth, a sprinkle of sea salt balances the sweetness, while optional toppings like toasted pecans, chopped herbs, or a drizzle of olive oil add extra flavor and texture.

One Pot Broccoli and Rice

This dish combines fluffy rice, tender broccoli, and a savory mix of herbs and spices—all cooked together in one pot for minimal cleanup. With just a handful of ingredients, it’s both simple to make and satisfying.

Vegan Potato Salad: Simple and Creamy

Vegan potato salad is perfect for any gathering, as it’s loved by vegans and non-vegans alike. This versatile, crowd-pleasing side dish is as easy to make as it is delicious!

Desserts

Vegan chocolate desserts bring a luxurious, crowd-pleasing sweetness to holiday parties while offering plant-based alternatives that everyone can enjoy. These desserts are rich, indulgent, and easy to make, showcasing the versatility of dairy-free chocolate and wholesome ingredients.

Plant-Based Brownies

Plant-based brownies are a decadent, dairy-free alternative to classic brownies, offering the same rich, fudgy texture and chocolatey goodness without eggs or dairy. Perfect for sharing, plant-based brownies are a delightful treat that satisfies chocolate cravings while remaining inclusive for vegan, dairy-free, and health-conscious guests alike.

Chocolate Banana Bread

Chocolate banana bread is a moist, flavorful twist on the classic banana bread, featuring rich cocoa and ripe bananas for a satisfying treat. Easy to make, this plant-based chocolate banana bread is a comforting, chocolatey delight that appeals to everyone, making it an ideal choice for gatherings.

Chocolate Crunch Bites

This no-bake, plant-based recipe is a sweet, salty, and crunchy treat that’s perfect for any occasion. Once chilled, these bars are easy to slice and share, making them great for snacking, holiday gifts, or party trays.

Hosting a Plant Based Holiday Party

Embracing plant-based recipes for your holiday party is a wonderful way to bring together friends and family. Vibrant colors, satisfying textures, and seasonal flavors that add a festive touch to any gathering, ensuring that each course—from appetizers to desserts—will be enjoyed by vegans and non-vegans alike.

Whether you’re hosting a large holiday gathering or an intimate dinner, these plant-based recipes bring a delightful twist to traditional favorites. With so many creative, delicious options, your holiday party is sure to be a hit.

Even More Plant Based Recipes

If you like the recipes listed above, you’ll love these too:

Find tips for plant-based living, plus great recipe recommendations, by signing up for my free weekly newsletter. Every Saturday, you’ll have a timely message delivered directly to your inbox! Plus, when I find great opportunities for education or amazing deals, I share those too!