My Plant-Based Family

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

Recipes

Black Bean Corn Salad with Avocado

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

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

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

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

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

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

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

Black Bean Salad Recipe

Ingredients

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

Step 1 – Combine Beans and Veggies

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

Step 2 – Add Spices

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

Step 3 – Chill and Serve

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

Variations

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

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

Storing Leftovers

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

More Black Bean Recipes

Yield: 4 servings

Black Bean Corn Salad with Avocado

Black Bean Corn Salad with Avocado

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

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

Ingredients

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

Instructions

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

Notes

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

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© Holly Yzquierdo

Vegan Sushi Bowl

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

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

Nori Seaweed Sheets

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

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

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

Is Nori Seaweed Vegan?

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

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

Easy Vegan Sushi Recipe

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

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

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

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

How to Make Vegan Sushi Bowls

Ingredients

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

Step 1 – Pressure Cook Rice

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

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

Step 2 – Prepare Veggies

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

Step 3 – Assemble Bowls

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

Notes

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

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

Storing Leftovers

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

More Plant-Based Bowl Recipes

Yield: 4 servings

Vegan Sushi Bowl

Vegan Sushi Bowl

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

Cook Time 35 minutes
Total Time 35 minutes

Ingredients

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

Instructions

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

Notes

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

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© Holly Yzquierdo
Category: Instant Pot

Instant Pot Lentil Stew – No Oil

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Soups are quick and easy to make in an Instant Pot. This vegan lentil stew checks all the boxes for a hearty, healthy, delicious and even budget friendly meal.

Instant Pot Lentil Stew

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It is a versatile, stress-free recipe. Don’t worry if you don’t have all the ingredients. Use what’s on hand, and you’ll never know something is missing.

I stopped using oil a while back, so you won’t find it in the list of ingredients. You definitely won’t know it’s missing either! With so many flavors in the stew, oil really isn’t necessary.

You can also substitute the vegetables or types of potatoes for what you like. It’s nearly impossible to mess up this stew. Trust me.

Instant Pot Lentil Stew

Stove Top vs Pressure Cooker

The Instant Pot saves me time over and over again by freeing up my hands and attention for other things. It is my favorite kitchen gadget, and I use it several times per week. I’ve been using this one since 2014!

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I think everyone should own one and try all my plant-based Instant Pot recipes. However, if you haven’t jumped on the Instant Pot bandwagon yet, you can make this lentil stew on the stove.

You will need a large pot or Dutch oven, and stove top instructions are included below the recipe.

Instant Pot Lentil Stew Ingredients

Vegan Instant Pot Stew

With all the colors of the rainbow, this lentil stew is almost too pretty to eat. It makes me feel good knowing that my family will eat a variety of vegetables that they may not like on their own.

It’s awesome to only have one dish to clean too. There’s another reason you should buy an Instant Pot if you haven’t already.

The recipe makes enough lentil stew to feed my family of 4 and have leftovers. My husband and I enjoy eating the soup for lunches throughout the week. It’s easy to store and re-heat.

Instant Pot Lentil Stew Recipe

Ingredients

  • 1/2 White Onion (diced, about 1 cup)
  • 4 cloves Garlic (minced)
  • 2 stalks Celery (sliced, about 1 cup)
  • 3 Carrots (sliced, about 1 cup)
  • 5 Gold Potatoes (diced into bite sized pieces)
  • 1 cup Dry Lentils
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Dried Thyme
  • 1/4 cup Nutritional Yeast
  • 5 cups Veggie Broth (or use water and Veggie Broth Mix)
  • 2 tbsps Vegan Worcestershire Sauce
  • 2 tbsps Tamari
  • 1 can Petite Diced Tomatoes (15 ounce can or 3 tomatoes, diced)
  • 1 cup Baby Spinach (chopped)

Step 1 – Place Ingredients in Instant Pot

Add all the ingredients to the pressure cooker in the order listed except the tomatoes and spinach. Stir well.

Step 2 – Add Tomatoes

Place the tomatoes on top of the other ingredients. Do not stir. – Tomato is more likely to burn if it sits at the bottom of the Instant Pot.

Step 3 – Pressure Cook

Secure the lid on the Instant Pot, and turn the valve to sealing. Press Manual (or Pressure Cook) and set to 10 minutes.

Step 4 – Release Pressure

Once cooking is complete, allow the pressure to release naturally for about 10 minutes. Then release the remaining pressure.

Step 5 – Add Spinach

Stir well. Then add the spinach and stir again. Place the lid on and allow the spinach to warm. It may wilt slightly.

Wait about 10 minutes, then enjoy.

No Pressure Cooker?

If you do not have an Instant Pot or other pressure cooker, lentil stew is easy to make on the stove as well. Grab a large Dutch oven, and throw all the ingredients in it except for the spinach.

Simmer for about 30 minutes, then add the spinach. Simmer for a few more minutes until the spinach wilts, and it’s ready to eat!

Substitutions

This recipe is very adaptable. Feel free to make it even if you don’t have all the ingredients.

Other ingredients to try include yams, mushrooms, squash, green beans, etc. Get creative to see what you like best.

Storage

Lentil stew can be stored in an airtight container for about a week. You can also freeze it in a freezer safe container for about 2 months.

More Lentil Recipes

Lentils are a great source of protein and an economical way to make a variety of vegan meals. Here are a few more of my favorite ways to use lentils:

Yield: 6 servings

Instant Pot Lentil Stew

Instant Pot Lentil Stew

Make a hearty vegan lentil stew in the Instant Pot.

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

Ingredients

  • 1/2 White Onion (diced, about 1 cup)
  • 4 cloves Garlic (minced)
  • 2 stalks Celery (sliced, about 1 cup)
  • 3 Carrots (sliced, about 1 cup)
  • 5 Gold Potatoes (diced into bite sized pieces)
  • 1 cup Dry Lentils
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1/2 tsp Dried Thyme
  • 1/4 cup Nutritional Yeast
  • 5 cups Veggie Broth (or use water and veggie broth mix)
  • 2 tbsps Vegan Worcestershire Sauce
  • 2 tbsps Tamari
  • 1 can Petite Diced Tomatoes (15 ounce can or 3 tomatoes, diced)
  • 1 cup Baby Spinach (chopped)

Instructions

  1. Add all the ingredients to the pressure cooker in the order listed except the tomatoes and spinach. Stir well.
  2. Add the diced tomatoes on top and do not stir.
  3. Secure the lid on the Instant Pot and turn the valve to sealing. Press Manual (or Pressure Cook) for 10 minutes.
  4. Once cooking is complete, allow pressure to release naturally for about 10 minutes. Then release the pressure.
  5. Stir well. Add the spinach and stir again. Place the lid on and allow the spinach to warm. It may wilt slightly. Wait about 10 minutes, then enjoy.

Notes

  • Storage: Store lentil stew in an airtight container for about a week, or freeze in a freezer safe container for about 2 months.
  • No Pressure Cooker: You can easily cook this stew on the stove. Add all of the ingredients except the spinach to a large pot or Dutch oven. Simmer for about 30 minutes, then add the spinach. Simmer for a few more minutes until the spinach wilts.
  • Substitutions: This recipe is very adaptable. Feel free to make it even if you don't have all the ingredients. Other ingredients to try include yams, mushrooms, squash, green beans, etc.

Recommended Products

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Did you make this recipe?

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

© Holly Yzquierdo
Category: Instant Pot

Instant Pot Mexican Rice

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Making Mexican Rice in the Instant Pot is a game changer. It’s a ‘set it and forget it’ dish that can be used in a variety of ways. You’ll love this one for meal planning!

When I first started making Mexican rice 15 years ago, I used white rice. After going plant-based, 10 years ago, I adapted the recipe to use brown rice for a whole grain option.

Brown Rice vs. White Rice

The brown rice recipe tastes just as good as the quicker white rice version, but it took 45 minutes to cook on the stove.

Once I got an Instant Pot, I revised the recipe to incorporate the shorter cooking time. It’s super easy to make Mexican rice in an Instant Pot. Just throw all the ingredients in, and it’s completely hands-off until I’m ready to eat.

Spanish Rice vs. Mexican Rice

Sometimes Spanish rice and Mexican rice are used interchangeably, but they are not the same dish.

Spanish rice often looks yellow in color because it is seasoned with saffron. Mexican rice does not include saffron and usually takes on a red hue. This is caused by tomato sauce.

Instant Pot Mexican Rice

Meal Planning with Mexican Rice

Mexican rice can be used as a side dish or incorporated into a main dish. Go ahead and double the recipe by doubling the ingredients because you can create several meals with it throughout the week. Cooking time in the Instant Pot remains the same for a double batch, so why not?

Let start with tacos and Mexican rice on the side. This option makes the whole family happy because they can choose what to put in their tacos.

Then add some Mexican rice and refried beans to a tortilla for tasty burritos. Try making refried beans in the Instant Pot too. My recipe is oil-free.

Next, toss beans, pico de gallo, lettuce and Mexican rice in a bowl to make a pretty burrito bowl. I love the vibrant colors in this dish!

Have I convinced you to try making Mexican rice in your Instant Pot? Here are some more of my favorite recipes to make in the Instant Pot:

How to Make Mexican Rice in the Instant Pot

Ingredients

  • 1 cup Brown Rice (uncooked)
  • 2 cups Veggie Broth (or water with veggie broth mix)
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 8 ounces Tomato Sauce
  • 1/2 cup Cilantro (optional)

Step 1 – Combine Ingredients

Combine the brown rice, water, and spices in the Instant Pot. Give it a stir.

Step 2 – Add Sauce

Pour the tomato sauce on top of the other ingredients, but do not stir.

Step 3 – Secure Lid

Put the lid on the Instant Pot, and close the sealing valve.

Step 4 – Cook Time

Press Manual (or Pressure Cook), and set it for 22 minutes.

Step 5 – Release Pressure

Once it’s done, allow the pressure to release naturally for at least 10 minutes. Then release the remaining pressure.

Step 6 – Fluff and Eat

Carefully remove the lid, and fluff with a fork. Garnish with cilantro, if desired. Enjoy!

Storage

All the Mexican rice to cool before storing it in an airtight container. It will be good for about 6 days. That’s plenty of time to use it in all the recipes shown above.

Tips and Tricks

For a faster cooking time, you can use white rice instead of brown rice. Simply follow the cooking directions for the type of rice you are using.

As previously mentioned, it is easy to make a double batch of Mexican rice in the Instant Pot. Double all the ingredients and keep the cooking time the same.

If you love the flavor of cilantro, add it to the rice when it is done cooking. Then put the lid of the Instant Pot back on for a couple of minutes to infuse the flavors. Yum!

Yield: 4 servings

Instant Pot Mexican Rice

Instant Pot Mexican Rice

Instant Pot Mexican Rice is plant-based and oil-free. We love this easy recipe and use it in our weekly meal prep for quick meals.

Prep Time 1 minute
Cook Time 35 minutes
Total Time 36 minutes

Ingredients

  • 1 cup Brown Rice (uncooked)
  • 2 cups Veggie Broth (or water with veggie broth mix)
  • 1 tsp Onion Powder
  • 1 tsp Garlic Powder
  • 1 tsp Salt
  • 8 ounces Tomato Sauce
  • 1/2 cup Cilantro (optional)

Instructions

  1. Combine the brown rice, water and spices in the Instant Pot. Give it a stir.
  2. Pour the tomato sauce on top of the other ingredients, but do not stir.
  3. Put the lid on the Instant Pot and close the sealing valve.
  4. Press Manual (or Pressure Cook) and set it for 22 minutes.
  5. Once it's done, allow the pressure to release naturally for at least 10 minutes. Then release the remaining pressure.
  6. Carefully remove the lid, and fluff with a fork.
  7. Garnish with cilantro, if desired.

Notes

Save Time: For faster cooking, consider using a quick cooking white rice and look up cooking directions for that type of rice.

Want More: You can double the recipe by doubling all the ingredients. The cooking time will remain the same.

Storage: Allow rice to cool before storing in an air tight container. This rice will be good for about 6 days.

More Flavor: You can also add fresh cilantro to the rice once you are done cooking. Just sprinkle on top and put the lid on for a couple of minutes.

Instant Pot Mexican Rice

Instant Pot Mexican Rice is plant-based and oil-free. We love this easy recipe and use it in our weekly meal prep for quick meals.

© Holly Yzquierdo
Category: Recipes

Vegan Bolognese Pasta with Lentils

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

Red Lentil Bolognese

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

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

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

Red Lentil Bolognese

How Do You Say Bolognese?

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

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

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

Ingredients for vegan bolognese

How to Make Vegan Bolognese Pasta with Lentils

Ingredients

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

Step 1 – Prepare Pasta

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

Step 2 – Cook Onions and Spices

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

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

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

Step 3 – Boil the Sauce

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

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

Step 4 – Season

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

Vegan Red Lentil Bolognese

Add More Flavor

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

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

Serving Suggestions

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

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

Storing Bolognese Sauce

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

More Vegan Sauces to Try

Yield: 4 Servings

Vegan Bolognese Sauce with Pasta

Vegan Bolognese Sauce with Pasta

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

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

Ingredients

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

Instructions

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

Notes

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

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

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

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

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

Did you make this recipe?

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© Holly Yzquierdo
Category: Main Dish Recipes

Easy Red Lentil Chili (Vegan)

by 6 Comments

Chili is a popular comfort food, especially when the weather turns colder. This red lentil chili, sometimes know as vegan three bean chili, packs a lot of protein and fiber into a single pot.

One pot meals are perfect for meal planning. Make a batch chili at the beginning of the week to have available for quick lunches and dinners. While this chili comes together quickly, the flavors continue to develop over time.

Each family member can customize their own bowl of red lentil chili by adding spice or their favorite toppings. It’s simple to add meat and/or dairy on top for those who are not vegan as well.

What are Red Lentils?

Lentils are legumes, in the same family as beans and peanuts. They are small and lens shaped making them quick to cook. Red lentils are frequently used in vegetarian or vegan soups as a source of protein.

Red lentils are one of several colors that lentils can be. Their color ranges from red to yellow, green, brown and even black.

The taste of lentils is mild and earthy. Red lentils are slightly sweeter than the other colors, but they all require a fair amount of seasoning.

You can purchase lentils in bags, similar to dried beans. They can also be sold in bulk bins.

Store lentils in an airtight container for an extended shelf life. This is a simple staple to keep on hand that can be added to a variety of dishes.

Do Red Lentils Need to be Soaked?

Red lentils do not need to be soaked before cooking. You can add them straight to the chili. I add them to soups a lot too. This red lentil chili recipe really is easy!

How to Cook Red Lentils

Cooking red lentils could not be easier. Just toss them in a pot, and cover with water.

In this recipe for easy red lentil chili, toss all the ingredients in a pot and cover them with water. Simmer until any extra liquid has cooked out, and it’s ready to eat!

Benefits of Red Lentil Chili

In a nutshell, here’s why you should make red lentil chili:

  • One pot – less dishes to wash
  • Only takes 30 minutes
  • Protein packed
  • Perfect for meal prep
  • Family friendly
  • Easy to customize
  • Affordable ingredients
  • It’s delicious!

How to Make Vegan Red Lentil Chili

Ingredients

  • 1/2 White Onion (diced, or your preferred onion)
  • 1 can Black Beans (15 ounce can, drained and rinsed)
  • 1/4 cup Dry Red Lentils (or other lentils)
  • 1 can Petite Diced Tomatoes (15 ounces, or use 3 whole tomatoes and dice them)
  • 1 can Red Kidney Beans (15 ounce can, or other red beans, drained and rinsed)
  • 1 Jalapeno Pepper (optional, remove seeds for less spice)
  • 4 cloves Garlic (minced)
  • 1 can Tomato Sauce (8 ounces)
  • 1 tbsp Chili Powder (American chili powder is a spice blend)
  • 1 tsp Garlic Powder
  • 1 tsp Cumin
  • 1 tsp Paprika
  • 1 Salt & Pepper (to taste)
  • 1/2 cup Water (more or less to cover all ingredients)

Step 1 – Dump Ingredients in One Pot

Begin by adding the beans, lentils, onion, tomatoes, peppers, and tomato sauce to a large pot or Dutch oven.

Step 2 – Add Spices

You can control the flavor of your chili by adding spices to suit your individual preferences. if you don’t like something, leave it out. Then cover all the ingredients with water, and give the pot a nice stir.

Step 3 – Simmer

All that’s left to do is let the chili simmer until the vegetables and lentils are soft and most of the liquid has cooked out. I simmered mine for 20 minutes, uncovered.

Tips

Chili powder is an American spice blend. Some people like a little, and some people like a lot in their chili. This is not the same as Asian chili powder. Start with less and see what you like. In my Texas Style Chili, I use 1/4 to 1/2 cup, but others only use one or two tablespoons. This recipe only uses one tablespoon.

Also, you can use any type of beans you like. Use all one type or mix it up with different cans.

More Easy Lentil Recipes

Now that you are an expert in all things lentils, you’ll want to cook them all the time. Here are some more easy lentil recipes to fill your meal plan:

Yield: 4 servings

Easy Red Lentil Chili (Vegan)

vegan red lentil chili

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

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

Ingredients

  • 1/2 White Onion (diced, or your preferred onion)
  • 1 15 ounce can Black Beans (drained and rinsed)
  • 1/4 cup Dry Red Lentils (or other lentils)
  • 1 can Petite Diced Tomatoes (15 ounces, or use 3 whole tomatoes and dice them)
  • 1 15 ounce can Red Kidney Beans (drained and rinsed, or other red beans)
  • 1 Jalapeno Pepper (optional, remove seeds for less spice)
  • 4 cloves Garlic (minced)
  • 1 can Tomato Sauce (8 ounces)
  • 1 tbsp Chili Powder (American Chili Powder is a spice blend)
  • 1 tsp Garlic Powder
  • 1 tsp Cumin
  • 1 tsp Paprika
  • Salt and Pepper to Taste
  • 1/2 cup Water or veggie broth (more or less to cover all ingredients)

Instructions

  1. Add beans, diced onion, tomatoes, peppers, lentil and tomato sauce to a large sauce pan or Dutch oven.
  2. Add spices to suit your individual taste preferences. If you don't like something, leave it out. Add enough water to cover all ingredients and stir.
  3. Simmer until the veggies are soft and most of the extra liquid has cooked out. I simmered for 20 minutes, uncovered.

Notes

  • Beans: You can use one type of canned beans. I prefer to mix it up with some variety.
  • Serve With: This chili is great on it's own, but it is also good as a topping for a baked potato. You can also enjoy it with corn bread or warm tortillas.
  • Meat and Dairy: This is a vegan chili but some of our meal plan members have omnivore family members. They will serve their portion then add seasoned and cooked ground beef or ground turkey, or shredded cheese on top for family members.

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© Holly Yzquierdo
Category: Recipes