Saag butter beans — creamy spinach curry with melt-in-your-mouth beans and lots of amazing Indian spices — is a hearty, veggie-forward main dish that’s just got an incredible flavor and texture! What makes it really special is the crispy garlic chili oil tempering that you drizzle on top. Serve with rice, naan, flatbread, or sourdough for an easy, flavorful meal. Gluten-free soyfree and nutfree

I finally got some butter beans to use in this simple saag. Saag basically means greens, and the most common saag uses mustard greens. For this saag we use spinach to make a really flavorful spinach curry with a set of spices for the authentic flavor. If you don’t have every single spice listed here, use whichever spices you have, and it will still turn out amazing. 

To get the right texture for the greens, use frozen spinach and pulse it in the food processor while it’s still frozen. That gives it this coarsely chopped texture which I really love in my saag. If you don’t like any texture in your saag, you can puree the spinach with some water or non-dairy milk and use that mixture.

Choose whichever method you like for preparing your saag. Whether the texture is chunky, chopped, or smooth, it will taste amazing, especially with these creamy butter beans and savory tempering!

Why You’ll Love Saag Butter Beans

• creamy butter beans in a deeply seasoned spinach curry sauce
• crispy chili garlic tempering oil adds even more flavor and amazing texture
• easy to make with any greens you like
• simple, 1-pan meal ready in about half an hour
• naturally gluten-free, soy-free, and nut-free

Continue reading: Saag Butter Beans (Beans in North Indian Spinach curry)

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These vegan gluten-free almond flour snickerdoodles are easy and delicious! I use my dependable almond flour cookie base and coat it in cinnamon sugar. They have the perfect crinkly top and are crisp on the outside and soft in the center.

I coated mine in brown sugar and cinnamon. You could use coconut sugar instead, but the color will be a bit darker than the snickerdoodles in the pictures.  For a lighter look, you can easily substitute white sugar for the coating.

These cookies are perfect for all lovers of cinnamon-y goodness and definitely a welcome addition to our regular repertoire of cookie recipes.  I make these year-round for my friends and family. You can change up the spice to chia spice, pumpkin spice or other for variation!

More vegan cookie recipes:

• Almond Flour Ginger Molasses Cookies
• Carrot Cake Oatmeal Cookies
• Vegan Pistachio Cookie Recipe
• German Chocolate Cookies

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Almond Flour Snickerdoodles

These almond flour snickerdoodles are vegan and gluten-free yet perfectly crispy and chewy, and with the signature crinkly top that makes them the eye-catcher on every cookie platter. So easy to make and kids and adults alike love them. 

Course Dessert, Snack

Cuisine American

Keyword vegan snickerdoodles

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Chill time 30 minutes minutes

Total Time 55 minutes minutes

Servings 10

Calories 116kcal

Author Vegan Richa

Ingredients

• 1 cup almond flour I use super fine blanched almond flour
• 3 tablespoons tapioca starch or use other starch of choice
• 1/8 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon cinnamon

For the wet ingredients

• 1.5 tablespoon melted refined coconut oil
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract

For coating the cookies:

• 1 teaspoon cinnamon
• 1 tablespoon brown sugar

US Customary – Metric

Instructions

• In a bowl, combine all the dry ingredients and mix well. Press and mix so that the almond flour lumps break down
• Then add the wet ingredients and mix into a sticky dough. Chill this dough in the refrigerator for at least half an hour. If the dough after half an hour is still a bit too sticky, add in 1 tablespoon of almond flour, or oat flour, and mix in
• In a small bowl, mix the cinnamon and brown sugar and set aside. Prep your baking sheet by lining with parchment paper.
• Preheat the oven to 335 degrees Fahrenheit (170 deg C ) . Make equal scoops of the dough and roll it into a ball then flatten it lightly and press into the cinnamon sugar mixture. Coat on either all sides or just one side and then the edges and then place on the parchment lined baking sheet.
• Repeat for all the dough. Depending on the size you’ll get 6 large cookies or 8-10 small .
• Place the baking sheet in the oven and bake for 12-15 minutes depending o the size of your cookie.
• Remove from the oven. The cookie will be soft when it is just out of the oven. Let it cool for 10 minutes then move it into a cooling rack and let it continue to cool completely.

Video

Notes

• Store on the counter in a covered container for up to a 2 weeks. These cookies are best fresh for the first  4/5 days 
• For variations, you can change up the spice in the cookie to cardamom, chai spice, saffron, pumpkin spice or other flavors.
• To make this oil-free, substitute the oil with tahini or smooth nut butter just omit the oil and add more maple instead 

Nutrition

Calories: 116kcal | Carbohydrates: 11g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.1g | Sodium: 85mg | Potassium: 22mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 36mg | Iron: 0.5mg

Ingredients:

• almond flour –  I use  super fine almond flour from blanched almonds. This recipe is made for almond flour. The only substitutes that work. Are another nut flour. For regular flour cookies, see these.
• tapioca starch gives them more stability – you can use another starch of choice, like cornstarch, potato starch
• as fat we use refined coconut oil to keep it neutral tasting. Virgin works as well
• maple syrup – these are naturally sweetened with maple syrup
• vanilla – always
•  salt brings out the sweetness some more
• baking soda gives these the signature crinkly top
• these would not be snickerdoodles without a hefty dose of cinnamon both in dough and topping
• the signature snickerdoodle look is achieved by coating the cookie dough balls with a mix of cinnamon and brown sugar before baking

Tips :

• You can use coconut sugar instead of brown sugar for the topping to make these completely refined sugar-free
• To make these oil-free, substitute the oil with tahini or almond butter or just omit the oil and add more maple syrup

How to make Vegan Almond Flour Snickerdoodle Cookies

In a bowl, combine all the dry ingredients and mix well. Press and mix so that the almond flour lumps are broken down really well.

Then add the wet ingredients and mix them into a sticky dough. Chill this dough for at least half an hour. If the dough after half an hour is still a bit too sticky after, add in 1 tablespoon of almond flour or oat flour and mix in.

In a small bowl, mix the cinnamon and brown sugar really well and set aside. Prep your baking sheet by lining it with a sheet of parchment paper.

Preheat the oven to 335 degrees Fahrenheit (170 deg C ) . Make equal scoops of the dough, roll it into a ball, flatten it lightly, and press into the cinnamon sugar mixture. Coat on either all sides or just one side and then the edges and then place on the parchment lined baking sheet.

Repeat for all the dough. For larger cookies, you will get about 6 cookies. Smaller cookies would be about 8-10.

Place the baking sheet in the oven and bake for 12-15 minutes depending o the size of your cookie.

Remove from the oven. The cookie will be soft when it is just out of the oven. Let it cool for 10 minutes then move it into a cooling rack and let it continue to cool completely.

Storage

Store on the counter in a covered container for up to a 2 weeks. These cookies are best fresh for the first few days. Refrigerate for freshness and longer storage.

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Vegan sausage pasta sauce skillet with white beans, walnuts, sun dried tomato, is a simple, one-pan recipe that comes together really quickly with everyday ingredients. Instead of adding pasta or gnocchi to this umami rich sauce, we add beans to it, for a protein-packed Smoky Bean Stew. Gluten-free

I love adding beans to various kinds of sauces. Be it Indian sauces or pasta sauces, like my rose sauce beans, spinach Alfredo beans or stroganoff beans!. In this version, I make a simple and delicious sausage pasta sauce. For the sausage we use chopped walnuts and mushroom with tons of sausage-y seasonings — like fennel seeds, smoked paprika, pepper flakes, and Italian herbs. This makes the mixture taste and feel like a browned sausage crumble! This mixture then gets cooked along with the aromatics for the quickest from-scratch vegan sausage crumble EVER.

Then, you just add some tomatoes, tomato paste, vegan cheese, and water to make a delicious, simple sauce that you can add beans to, like I’ve done here, or you can add pasta or gnocchi to it. Or, if you want to have it all, you can add the beans to the sauce and serve it over pasta!

You can also serve this as a herbed Bean stew or use this sauce over a baked potato or roasted cauliflower steaks or just serve it as-is with some garlic bread or toasted sourdough.

Why You’ll Love Bean Sausage Pasta Sauce skillet

• 30-minute, 1-pan meal that’s packed with flavor
• from-scratch vegan sausage crumble cooks in the pan with the sauce to save time and dishes
• tons of sausage-y flavor without any meat!
• creamy, flavorful sauce with tons of umami from sun dried tomatoes
• gluten-free, and soy-free with nutfree option

Continue reading: White Bean Sausage Pasta Sauce Skillet (1 pan, 30 minutes)

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This is a simple, warming, one-pot veggie white bean stew that is perfect for dinner on a chilly evening. It’s packed with veggies and beans and browned mushroom and has an absolutely amazing flavor! Nut-free. Options for gluten-free, soy-free

The secret to this veggie bean stew’s flavor is in the mushrooms. I sauté some mushrooms beforehand, and then set them aside, adding them into the stew at the end of cooking. This helps the mushrooms keep that nice, roasted flavor, which adds so much umami to this stew! 

If you boil the mushrooms in the stew, the texture kind of changes a bit, and the flavor isn’t as strong. However, if you prefer to do it that way, it will still work and taste delicious!

Why You’ll Love Veggie Bean Stew

• cozy, one-pot meal that’s packed with veggies and FLAVOR!
• ready in just over 30 minutes
• use any type of white beans you like!
• naturally nut-free with easy soy-free option

More Cozy Soups and Stews

Main Course

GOGluten Free OptionNFNut-FreeSOSoy Free Option

One Pot Veggie Bean Stew (nut-free )

Soups

GFGluten FreeGOGluten Free OptionNFNut-FreeSFSoy Free

Creamy Lasagna Soup (1 pan 30 minute)

One Pot Meals

GFGluten FreeGRGrain FreeNFNut-FreeSFSoy Free

Herbed Red Lentil Chickpea Stew (1 pan, nut-free, soy-free, gluten-free)

One Pot Meals

GFGluten FreeNFNut-FreeSOSoy Free Option

One-Pot Mushroom Noodle Soup

Continue reading: One Pot Veggie Bean Stew (nut-free )

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Thecha dal, an Indian red lentil dal that you know and love with a spicy, nutty, umami-packed addition! Blistered chilies garlic are pounded with peanuts to make a chili chutney, and swirled to the lentil soup to make a flavorful dal!

Thecha is a green chili condiment often served alongside many Indian dishes. This green chili chutney from the Indian state of Maharashtra is the preferred side with flatbreads like Bhakri( millet or sorghum flatbread). It is a spicy, nutty mix of green chilies, garlic, and peanuts, lightly blistered and then ground up with a mortar and pestle into a coarse mixture.

We make the Thecha chutney from scratch. It is a delicious spicy garlic chili chutney! You can also serve it as a side, like a chutney, or add to sandwiches or to your Indian spread.

In this Lentil dal, Thecha, the roasted green chili, garlic, peanut condiment gets swirled into this dal for a complex flavor and comforting meal!

Use whichever lentils of choice and make double protein of Thecha to use later in sandwiches or on garlic bread!

Why You’ll Love Thecha Dal

• cozy Indian dal with flavorful garlic-chili-peanut topping
• easy, 30 minute meal
• naturally soy-free and gluten-free

More Vegan Dal Recipes

• Masoor Dal Tadka
• Dhaba-Style Butter Dal
• Punjabi Dal Fry
• Turmeric Spinach Golden Lentil Dal
• Mom’s Moong Dal

Continue reading: Thecha Dal – Red Lentil Dal with Blistered Chilies and Garlic(soy-free, gluten-free)

The post Thecha Dal – Red Lentil Dal with Blistered Chilies and Garlic(soy-free, gluten-free) appeared first on Vegan Richa.

This Italian herb and sun-dried tomato Red Lentil chickpea stew is a super easy, one-pan, meal that is so satisfying and flavorful! It makes a delicious, protein-packed weeknight meal with garlic bread or sourdough to dip, or serve it over pasta, baked potato, or roasted vegetables.

This high protein vegan stew uses both chickpeas and red lentils. The stew has a simple base of aromatics, herbs, sun dried tomato, vegan parmesan and non dairy milk. The red lentils break down during cooking and thicken up the stew, so you don’t necessarily need a cream addition. You can even serve it over roasted veggies or with garlic bread or however else you like. No matter how you serve it, this lentil chickpea stew is a perfect, easy meal for a cool, spring evening.

If you’re looking to change up your game from making all of the lentil curries or chickpea curries, this chickpea lentil stew is for you. It uses Italian herbs and oregano ,mirepoix and some sun-dried tomato for all that umami flavor in the sauce, and it is amazing over some toasted garlic bread or sourdough or over pasta or baked potato.

I also offer an option to make this into a curried lentil chickpea stew with just a simple adjustment to the spices.

Why you will love this Lentil Chickpea Stew

• easy, one pot meal that’s packed with protein and flavor
• versatile! Use other cooked lentils and use cooked chickpeas, white beans, or butter beans. You can also change the flavor to curried, if you like.
• tender beans in a thick, flavorful sauce
• naturally gluten-free, soy-free, and nut-free

Continue reading: Herbed Red Lentil Chickpea Stew (1 pan, nut-free, soy-free, gluten-free)

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Creamy, smoky vegan mac and cheese topped with cheesy-crunchy breadcrumbs is an easy, delicious side dish. Just cook the pasta, mix the sauce ingredients in the baking dish, mix in pasta, top with breadcrumb topping, bake and done! I give you lots of options for toppings and mix-ins to make it your own!

This is a super easy smoky vegan mac and cheese. You cook your pasta, then mix this sauce right in the baking dish and add your cooked pasta to it. Even it out, then top it with this amazing, cheesy breadcrumb mixture and bake until golden and bubbly.

It is a super flexible recipe; you can change up the flavors as you like. Reduce the smoked paprika for a less smoky flavor or add in some mustard for more tang. Use extra black pepper for black pepper mac and cheese. You can add in chopped jalapeños, too, for a spicy jalapeño mac!  Or stir in some buffalo sauce or cajun spice for different flavors. Keep this pasta bake handy for weeknight meals!

The sauce has a mix of herbs, spices, some flour, non dairy milk, and non dairy yogurt or cream cheese or sour cream. It comes together in the pan itself and is perfect with any cooked pasta. Serve with my Crispy tofu or tofu schnitzels or my lentil loaf or chickpea loaf.

Why You’ll Love Smoky Mac and Cheese

• easy, comfort food side dish
• smoky, creamy sauce bakes in the oven – no pre-cooking needed!
• crunchy, cheesy breadcrumb topping
• delicious, smoky flavor
• easy to make soy-free, nut-free, and gluten-free

Continue reading: Smoky Vegan Mac and Cheese Bake

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Lentils popped in a skillet and tossed in spices then paired with an easy cauliflower-potato mash, have amazing texture and flavor! You can make the mash smoother or chunkier based on your preference. Serve it with the lentils on top and a good drizzle of olive oil. soy-free, gluten-free, nut-free with oil-free option

These crispy popped lentils with smooth mashed potatoes are full of amazing texture and flavor!

If you’ve never made popped lentils before, they are so much fun! Add cooked lentils and a little bit of oil to a skillet, cook them over high heat until they fluff up and pop like a popped grain, and then they crisp up a little bit. Then, we add some savory and smoky spices to flavor them.

Then we try not to eat these delicious lentils all by themselves! And serve them over some creamy mashed potatoes. I served these as topping over a simple cauliflower potato mash flavored with herbs and paprika. You can use all potato or all cauliflower. These bowls make for an amazing holiday or even weeknight side dish!

These popped roasted lentils are very versatile. Add whatever herbs or spices you like and add them to your salads, bowls, tacos, pasta and everything! Think spicy Cajun lentils, Jamaican curry lentils and more.

Serve these with a side salad or rustic bread, or some gravy and biscuits, or as a side in a spread

Why You’ll Love Lentil Mashed Potatoes

• creamy, cauliflower mashed potatoes with crisp, popped lentil topping
• lentils add fiber and protein!
• Everyday ingredient and quick recipe, perfect for the holidays or any day!
• soy-free, gluten-free, nut-free
• can be made oil-free

More Vegan Lentil Recipes

• Smoky Skillet Lasagna with Crispy, Bacon-y Lentils
• Kung Pao Lentils
• Handi Lentils
• Easy Lentil Soup

Continue reading: Popped Lentils with Mashed Potatoes

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This is a garlicky vegan white bean and mushroom alfredo with my amazingly creamy alfredo sauce and sautéed spinach. It is hearty and amazingly delicious with some toasted sourdough, garlic bread, pita bread, or flatbread of choice. It’s also great served over pasta or cauliflower steaks! 30 minutes, 1-pan, soy-free with gluten-free and nut-free options

The sauce for this vegan white bean and mushroom alfredo gets its creaminess from cashews seasoned with Italian herbs and a little bit of miso for tang.

You use a small amount of flour to help the sauce thicken, and it’s totally fine to use a gluten-free flour blend for this, if needed. This easy cashew Alfredo is great to use in many ways. You can easily make this nut-free by using a mix of hemp seeds and sunflower seeds instead of the cashews in the sauce.

That creamy vegan alfredo sauce pairs beautifully with hearty white beans, earthy mushrooms, and the garlicky spinach for a one-pan dish that’s ready in about 30 minutes. It is so flavorful and comforting and flexible! Use other beans or vegan chickin subs, use greens of choice and serve over pasta or with bread!

Why You’ll Love Vegan White Bean and Mushroom Alfredo

• easy, creamy, blender alfredo sauce
• packed with veggies and hearty beans!
• versatile: serve with bread of choice to dip or over pasta
• 30 minutes, 1-pan meal
• naturally soy-free with gluten-free and nut-free options

More Vegan Alfredo Recipes

• Vegan Fettuccine Alfredo
• Spinach Alfredo Skillet Lasagna
• Pumpkin Alfredo
• Pumpkin Seed Alfredo
• Cauliflower Alfredo Spinach Artichoke Lasagna

Continue reading: Garlic Alfredo White Beans

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Meet my new favorite vegan soup for cold days! This Zuppa Toscana is easy and  the perfect comfort food.

Lusciously creamy and every bit as hearty and satisfying with that signature blend of potatoes, mushrooms, and spinach. I use veggie crumbles or chopped soycurls instead of sausage that get flavored with spices and herbs. You don’t have make the whole sausage! Cashew cream adds that decadent creamyness.

As we thicken the soup with cashew cream and the natural starches from the potatoes, it is gluten-free. However, if you want to keep this nut-free I have added a couple of alternatives for thickening the soup in the recipe notes.

With the added potatoes and veggie crumbles, this soup is filling enough to be a main dish. Top with vegan cheese shreds, pepper, herbs and serve with some toasty bread. So good!

More Vegan Soup Recipes:

• Laksa – Malaysian Curry Laksa Soup Recipe
• Vegan French Onion Soup
• Green Chili Enchilada Soup
• Chickpea Rice Soup
• Roasted Tomato Soup

Continue reading: Vegan Zuppa Toscana

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