The Varied Vegan

[insidewellness]

Smoothie Prep 🤍🥑🥬🥝

[insidewellness]

Which nut butter do you guys prefer? Almond or Peanut? 🥜

[veganlivesveganvibes]

EASY VEGAN TOMATO TART WITH TOFU BASIL CREAM

[theclassyissue]

[livekindlyco-blog]

Stuffed Sweet Potatoes with Beans and Guacamole

[livekindlyco-blog]

Red Curry Wonton Soup with Zucchini Noodles

[everythingwithwasabi]

[veganfoodblog]

[fitspoholic]

vaneljaFresh new week with fresh snacks. 🥯🌿✨ Recipe for my Sunshine Spread below. ⤵︎ Make a big batch, store in the fridge and spread some sun vibes to your breads during the week. 🌞 Enjoy! #vanelja ✨ Vanelja’s Sunshine Spread ✨ 1 ¼ cup chickpeas (cooked or canned) 1/3 cup sundried tomatoes, cut to pieces ¼ cup cashew nuts, soaked min 30 mins 1 garlic clove juices from half a lemon 2 tbsp olive oil 5 fresh basil leaves tiny pinch of sea salt ground black pepper 5-8 tbsp fresh water ✨ Place the chickpeas and sundried tomatoes into blender. Add also the soaked & rinsed cashews and rest of the ingredients and blend until nice and smooth spread. Add more water, if needed so that you get a good consistency. Taste and add some seasoning, if you like. Store in the fridge in a sealed jar and use within a week. Serve for example with a toast spread with avocado and fresh herbs.

[thevariedvegan]

Pumpkin Avocado Tostadas

Pumpkin Avocado Tostadas are a fun fall snack or weeknight dinner! Topped with chile pumpkin spread, sliced avocado & lime. Healthy, vegan & gluten-free.

Ingredients

4 to 6 corn tortillas

1 cup sliced romaine lettuce

1 ripe Haas avocado, sliced

1 radish, thinly sliced

¼ cup chopped scallions

2 tablespoons pepitas

1 lime, sliced into wedges

coarse sea salt

your favorite tomatillo salsa, optional

hot sauce, optional

ancho chile pumpkin spread: (this makes extra)

1 cup roasted pumpkin or sweet potato mash

1 tablespoon extra-virgin olive oil

1 teaspoon apple cider vinegar

½ small garlic clove

1 teaspoon ancho chile powder

½ teaspoon chipotle paste or powder, or to taste* (see note)

pinch of cumin and coriander

up to ⅓ cup water, if necessary** (see note)

sea salt and freshly ground black pepper

Instructions

Make the ancho chile pumpkin spread: Preheat the oven to 400°F and line a baking sheet with parchment paper. Slice a small pumpkin in half and scrape out the seeds and pulp. Bake for 1 hour, or until fork-tender. If using a sweet potato, bake for 35 to 45 minutes. Let cool. Scoop out 1 cup of the pumpkin flesh and place it in a blender or food processor with the olive oil, apple cider vinegar, garlic, chile powder, chipotle paste, cumin, coriander, and a pinch of salt and pepper. Add water as necessary to blend to a smooth consistency. Adjust spices to taste. Chill until ready to use.

Preheat the oven to 350°F and line a baking sheet with parchment paper. Place the tortillas on the baking sheet and bake until crispy, about 15 minutes.

Assemble the tostadas with the pumpkin spread, lettuce, avocado slices, radish, scallions, and pepitas. Top with a pinch of sea salt and a squeeze of lime. Serve with extra lime slices, salsa, and hot sauce, if desired.

Store extra pumpkin spread in the fridge for 3 to 5 days. Top it on tacos, serve with quesadillas, or use it as a dip for chips.

[thevariedvegan]

Zucchini Basil Soup

Ingredients

⅔ cup sliced leeks (the tender white and light green parts only)

extra-virgin olive oil, for drizzling

1 garlic clove, chopped

2 small zucchini, chopped + a few strands of spiralized or julienned zucchini for garnish

¼ cup hemp seeds

juice of ½ lemon, more to taste

½ tablespoon miso paste

1 cup water, more as needed for consistency

½ cup packed fresh basil

sea salt and freshly ground black pepper

garlic croutons:

2 cups cubed sourdough bread

½ garlic clove, minced

Extra-virgin olive oil, for drizzling

Instructions

Slice the white and light green parts of the leek into rings. Rinse well, drain, and let dry.

Heat a drizzle of olive oil in a small skillet over medium-low heat. Add the leeks and a pinch of salt and cook until very soft, 5 to 8 minutes. Taste one, the leeks should be a bit translucent and should not have a bitter taste. Stir in the garlic and cook for another 30 seconds. Remove from the heat.

In a blender, combine the leek mixture with the zucchini, hemp seeds, lemon juice, miso, water and a few grinds of pepper and blend until smooth. Add the basil and blend again. Taste and adjust seasonings, adding more lemon for brightness and salt to taste. Add more water if you prefer a thinner consistency.

Make the garlic croutons:

Preheat the oven to 350°F and line a baking sheet with parchment paper. On the baking sheet, toss the croutons with the garlic and a drizzle of olive oil. Bake until crisp, about 8 minutes.

Serve the soup at room temperature, or lightly chilled, with the garlic croutons and a drizzle of olive oil.

[thevariedvegan]

Kale Guacamole

VEGAN / GLUTEN FREE

This kale guacamole has classic guac's addictive zesty flavor & creamy texture, but steamed kale leaves makes it extra green (and extra healthy)!

Ingredients

3 leaves curly kale, stems removed

3 ripe avocados

¼ cup diced red onion, rinsed

¼ cup diced cilantro

zest of 1 lime, juice of 2 limes

½ teaspoon sea salt

½ teaspoon ground cumin, optional

diced jalapeño, optional

Instructions

Place a steamer basket into a fitted pot with 1 inch of water and bring to a boil. Add the kale, cover and steam until the kale turns very vibrantly green, 30 seconds to 1 minute. Remove the kale and place it on kitchen towels and pat it dry. Chill the kale (I pop it in the freezer for 5 minutes), then chop it very very finely.

Place all ingredients in a large bowl. Mash and fold until well combined. Season to taste.

[itsskysummer]

Carrot Coconut Gazpacho with Lemongrass

A creamy vegan, non-dairy soup, that’s bright in flavor and lightly scented with lemongrass and red curry paste. Can be served chilled or warm.

Ingredients

1 stalk lemongrass

16 ounces carrots, peeled and sliced, about 2 bunches

1 (14-ounce) can light coconut milk, reserve ¼ cup for garnish

1 garlic clove

2 tablespoons extra-virgin olive oil, plus more for drizzling

2 tablespoons sherry vinegar

1 teaspoon red curry paste or freshly minced ginger

½ teaspoon sea salt, more to taste

½ cup water

sea salt and freshly ground black pepper

optional garnishes: hemp seeds, pepitas, microgreens

Instructions

Prepare the lemongrass by cutting off the root end and tough upper stem of the stalk. Remove the first one or two layers of outer leaves and fin ely chop the tender, aromatic part of the lemongrass.

Using a high-speed blender, combine the lemongrass, carrots, coconut milk, garlic, olive oil, sherry vinegar, red curry paste, water, salt and pepper. Blend until smooth. If you’re not using a high-speed blender like a Vitamix, strain the soup (if desired for texture) and blend again until completely smooth.

Chill for at least 4 hours. If the soup thickens in the fridge, stir in a little more cold water. Alternatively, you can serve the soup warm by gently heating it in a saucepan. Season to taste with more salt and pepper.

Drizzle with olive oil and serve with desired garnishes.

[thevariedvegan]

Portobello Fajita Burrito Bowls

Smoky, charred portobellos are topped onto these bowls of sizzling fajita peppers, beans, rice, arugula, guacamole, and fresh pineapple salsa. Vegan and GF!

Ingredients

Bowls

1 cup cooked pinto beans or black beans, drained and rinsed

½ teaspoon extra-virgin olive oil, more for drizzling

1 tablespoon lime juice + extra wedges for squeezing/serving

1 small avocado, pitted

1 cup cooked white or brown rice

2 cups arugula, chopped

½ cup Pineapple Salsa (recipe below)

¼ cup chopped cilantro

Sea salt and freshly ground black pepper

Fajita veggies

2 portobello mushroom caps

Extra-virgin olive oil, for drizzling

Adobo sauce from 1 can of chipotle peppers in adobo

Sea salt and freshly ground black pepper

1 red bell pepper, stem, ribbing and seeds removed, sliced into strips

1 green pepper, stem, ribbing and seeds removed, sliced into strips

1 jalapeño pepper, ribbing and seeds removed, sliced into thin strips, optional

Instructions

In a small bowl, combine the beans with the olive oil, lime juice, ¼ teaspoon salt, and several grinds of pepper. For spiced beans, stir in 1 to 2 chopped chipotle peppers from the can of chipotles in adobo.

Prepare the fajita veggies: Preheat a grill to medium heat with a cast iron pan inside. You'll grill the mushrooms directly on the grill, and the sliced peppers in the cast iron pan.

Rub the whole mushroom caps with a drizzle of olive oil and a few spoonfuls of adobo sauce. Use enough sauce to coat the mushrooms well on each side. Sprinkle with salt and pepper. Grill the portobellos (directly on the grill grate) 4 to 5 minutes per side or until charred and tender. Slice just before assembling the bowls.

Toss the pepper strips with a drizzle of olive oil and pinches of salt and pepper. Grill in the cast iron pan or grill pan for 8 to 10 minutes, tossing occasionally, until charred and soft.

In a small bowl, or directly over the avocado halves, squeeze lime juice and pinches of salt. Mash with the back of a fork to make a quick guacamole.

Assemble the bowls with the rice, beans, arugula, sliced mushrooms, peppers, guacamole, scoops of pineapple salsa, and cilantro. Serve with extra salsa and extra lime wedges on the side. (Note: If you would like your arugula and rice seasoned/dressed more, drizzle with olive oil, squeezes of lime and season with a few extra pinches of salt and pepper).

Notes

Pineapple salsa: (makes extra)

2 cups diced fresh pineapple

¼ cup diced red onion

½ jalapeno, diced

Juice and zest of lime

½ cup cilantro

1 clove minced garlic

¼ teaspoon sea salt

In a medium bowl, combine the pineapple, red onion, jalapeño, lime juice and zest, cilantro, garlic, and sea salt. Season to taste and chill until ready to use.

[thevariedvegan]

Guacamole Beyond Burgers w/ Spicy Sweet Potato Wedges

IngredientsSpicy Grilled Sweet Potato Wedges:

3 small sweet potatoes

Extra-virgin olive oil, for drizzling

Pinches of chili powder

Pinches of smoked paprika

Pinches of cayenne pepper, optional

Sea salt and freshly ground black pepper

Guacamole:

2 ripe avocados

Juice of 1 lime, more if desired

¼ cup diced white onion

⅓ cup chopped cilantro, including stems

½ to 1 jalapeño, diced

Pinch of cumin

Sea salt (I prefer coarse sea salt for guacamole)

For the Burgers:

4 to 6 Beyond Burgers

4 to 6 hamburger buns

Sliced red onion

Sliced tomato

Butter lettuce

Instructions

Bring a large pot of water to a boil and parboil the sweet potatoes until they’re barely fork tender. Remove from the water. When cool to the touch, slice into wedges.

Make the guacamole: In a medium bowl, combine the avocados, lime juice, onion, cilantro, jalapeno, cumin, and pinches of sea salt. Mash until combined. Season to taste.

Preheat a grill to medium heat. Drizzle the sweet potatoes with olive oil and pinches of salt and pepper. Place on the hot grill and grill 5 to 6 minutes per side, or until well charred. Grill the Beyond Burgers according to the package directions, about 3 minutes per side.

After removing the sweet potatoes from the grill, sprinkle with the chili powder, smoked paprika, cayenne, and more salt to taste.

Serve the Beyond Burgers with the guacamole, desired fixings, and sweet potato wedges.

NotesNote: To bake the sweet potato wedges in the oven: Skip the parboiling process. Preheat the oven to 400°F and line a baking sheet with parchment paper. Drizzle the potatoes with olive oil, salt, and pepper, and bake 35 minutes or until browned around the edges. Sprinkle with the spices and season to taste.

[thevariedvegan]

Spicy Tomato Watermelon Salad

A refreshing summer tomato salad with watermelon, avocado, jalapeño, tossed in a tangy ginger-lime tamari dressing. Vegan and Gluten Free.

Ingredients

Dressing:

1 tablespoon tamari

2 teaspoons fresh lime juice

2 teaspoons rice vinegar

1 small garlic clove, minced

½ teaspoon minced ginger

salad:

3 heirloom tomatoes, sliced into wedges

5 cups cut watermelon (about 2-inch triangles)

1 thinly sliced jalapeño and/or a few Thai chiles

2 tablespoons Thai basil or regular basil

2 tablespoons toasted cashews

½ avocado, diced

Sea salt, to taste, if desired

Lime wedges, for serving

Instructions

Make the dressing: In a small bowl, combine the tamari, lime juice, vinegar, garlic, and ginger.

Arrange the tomatoes, watermelon, and jalapeños on a platter or in a shallow bowl. (This salad should not be served in a deep bowl because the flavorful juices will sink to the bottom.) Drizzle with the dressing and top with the basil, cashews, and avocado. Season to taste and serve with lime wedges.

[thevariedvegan]

Chipotle Cauliflower Nachos w/ Pineapple Salsa

These vegan nachos are so fresh and delicious! Smoky chipotle cauliflower sauce oozes over tortilla chips loaded with pineapple salsa & black beans!

Ingredients

Chipotle Cauliflower “Cheese” Sauce:

1 cup chopped cauliflower

1 cup peeled and cubed Yukon gold potato

¼ cup raw cashews

3 tablespoons water, more as needed

2 tablespoons apple cider vinegar

2 tablespoons olive oil

1 chipotle pepper from a can of chipotles in adobo*

1 garlic clove

½ teaspoon onion powder

½ teaspoon sea salt

For the nachos:

Tortilla chips

½ cup diced cherry tomatoes

⅓ cup cooked black beans, drained and rinsed

½ cup Pineapple Salsa

¼ cup diced red onion

¼ cup chopped cilantro

Instructions

Make the sauce: Place the cauliflower and potatoes in a medium saucepan and cover with cold water by about 1-inch. Add a pinch of salt. Bring to a boil, then reduce the heat to a simmer and cook uncovered until fork-tender, 8 to 10 minutes.

Drain, let cool slightly, then place in a high-speed blender with the cashews, water, apple cider vinegar, olive oil, chipotle pepper, garlic, onion powder, and salt. Blend until smooth.

Spread the chips onto a platter, drizzle with the chipotle cauliflower sauce, and top with the cherry tomatoes, black beans, scoops of pineapple salsa, red onion, and the cilantro. Serve and enjoy!

Notes*This sauce is mildly spicy. If you want a spicier sauce, add an extra chipotle pepper or a scoop of some of the adobo sauce, to taste.