Jalapeño popper pinwheels have the creamy-crunchy texture and spicy flavor of jalapeño poppers in crispy, pinwheel form! Perfect for parties, game day, holiday dinner!

I love crispy pinwheels as appetizers for parties or any get-together. They’re such a satisfying, handheld snack that’s quick to pick up and not too messy. And you can add whatever fillings you like to pinwheels, like the veggie filling in my spinach pinwheels, spiced lentils in my kachori pinwheels, or spiced potatoes in my samosa pinwheels. 

And today, we are making jalapeño popper pinwheels, which have a mix of pickled and fresh jalapeños along with non-dairy cream cheese, rolled into puff pastry sheets and topped with crispy breadcrumb and cheese mixture. This amazing appetizer is basically jalapeño popper dip rolled up in a crispy puff pastry sheet!! It’s spicy, creamy, cheesy, crispy and just addictive. They need few ingredients, and are also easy to make ahead.

Delicious, crispy-creamy-spicy jalapeño poppers pinwheels are perfect for a crowd! Serve them at your next dinner party, Diwali dinner or holiday party when you have vegetarian and vegan guests. They’re delicious on their own or with a dip, like vegan ranch, celery ranch, or garlic dressing.

Why You’ll Love Jalapeno Popper Pinwheels

• hand-held roll-ups are perfect for parties and holiday gatherings. No individual plates needed!
• creamy jalapeño popper dip rolled up in crisp puff pastry
• easy and fun to make! Can be made ahead.
• soy-free and nut-free with easy gluten-free option

Continue reading: Jalapeño Popper Pinwheels (vegan)

The post Jalapeño Popper Pinwheels (vegan) appeared first on Vegan Richa.

Cozy, hearty spinach cheese stuffed Mushroom Parmesan, is a one-pan dinner that your family is going to love! Even the orzo pasta bakes up in the pan with the cheesy mushrooms and marinara sauce! 1 pan, 1 baking Step!

I wanted to make a simple mushroom parmesan pasta bake, because I had plenty of mushrooms on hand. And I wanted to reduce the pans and time in the kitchen. Enter this cozy 1 Pan Orzo bake!

The mushrooms are stuffed with this delicious spinach-tofu-cheese mixture that I often use to make stuffed shells, then I top it with a cruncy breadcrumb topping and pair it with a pasta, I use orzo, but other shapes will work too! The pasta and the sauce at the bottom, topped with cheesy stuffed mushrooms, and a crisp breadcrumb topping. Everything cooks in just one pan and one baking step!

The prep is very simple. Just make your spinach-tofu-cheese mixture by adding everything to a bowl and mixing it. Prep your mushrooms by removing the stems, and that’s it!  

It’s an easy recipe that’s pretty flexible, too. You can add some veggie grounds or vegan ground meat substitute in with the pasta sauce to add extra protein to the meal. The recipe is already nut-free, and it’s easy to make soy-free and gluten-free, too.

You want to use about two- to three-inch mushrooms. Larger mushrooms take longer to cook, and pasta will overcook in that much time, so medium-sized works best here. I also use the mushroom stems in the recipe, so don’t discard them. Just trim away the tough end of the stem and discard that, but save the rest of the stem to chop up into the pasta sauce.

I paired this mushroom parmesan with orzo pasta, because it cooks up really easily in the baking dish and it works out just amazing. You can add a different pasta of choice, as well, just bake a few minutes longer until the pasta is cooked to preference. 

Why You’ll Love Mushroom Parmesan

• hearty mushrooms with marinara sauce and pasta
• cheesy spinach and tofu topping with crunchy breadcrumbs on top
• easy to make in 1 pan in under an hour
• naturally nut-free with easy gluten-free and soy-free options

Continue reading: Mushroom Parmesan Pasta Bake (1-pan, nut-free, with soy-free and gluten-free options)

The post Mushroom Parmesan Pasta Bake (1-pan, nut-free, with soy-free and gluten-free options) appeared first on Vegan Richa.

This is a super delicious tofu tray bake with tofu and vegetables tossed in a delicious jerk inspired marinade and roasted. Just marinate and spread on a pan and bake! Serve just as-is or in a wrap, over a bed of rice or quinoa, or over salad greens. Easy 1 Pan weeknight meal. Soyfree option

This tray bake dinner is super easy and it’s super flavorful. I make an easy blender marinade with lots of herbs and spices. Then the tofu and veggies are tossed in the marinade, spread on a baking sheet and baked! And that’s it. This tray bake can be served as is or over cooked grains or over a salad, or a wrap. The caramelized herbed veggies and the crisped up flavorful tofu are heavenly.

The marinade is inspired by Jamaican jerk marinade, but I changed it a bit, omitting some of the spices you find in jerk seasoning, like allspice and cinnamon. You can add those for even more flavor.  

This goes well with any kind of protein that you’re want to use. If you don’t want to use tofu, just add some chickpeas, chickpea tofu, soaked and drained soy curls, or your favorite vegan chicken substitute. 

You can add more veggies to your tofu tray bake, and you definitely want to double or triple the marinade to keep on hand, so you can toss it in whatever veggies and proteins you want, whether you want to bake or or pan fry them. The marinade is just amazing either which way, so let’s make it!

Why You’ll Love this Tofu Tray Bake

• easy 1-pan meal with almost no active cooking time
• flavorful jerk seasoning-inspired marinade is amazing on the tofu and the veggies
• versatile! Use your plant-based protein and veggies of choice.
• make-ahead up to 2 days
• naturally gluten-free and nut-free with easy soy-free options

Continue reading: Tofu Tray Bake (gluten-free, nut-free)

The post Tofu Tray Bake (gluten-free, nut-free) appeared first on Vegan Richa.

Currently, I am obsessed with this Baked Spiced Rice Casserole aka. Tawa Pulao! Such an easy recipe that uses mostly pantry staples and can be made with frozen veggies, canned veggies or fresh ones. Use whatever you like and have available.

As for the spices – I know – the list is long but if you don’t have some of them, you can just use more of the others. Curry powder would be a great substitute for garam masala and paprika or cayenne pepper can be used intead of chili powder.

Feel free to serve this as a side alongside your favorite vegan protein or make it a main. Or just add some chickpeas or lentils to up the protein.

Why this will become a favorite!

• 1 Step 1 pan recipe
• Dump and bake!
• perfect rice texture
• low active time in the kitchen
• allergy friendly

More Rice Casseroles

• Tex Mex Rice Casserole
• Baked Vegan Mushroom Rice
• Baked Kitchari Casserole (Spiced Lentil Rice Casserole)
• Chana Pulao- Baked chickpea rice casserole

Continue reading: Baked Tawa Pulao – Indian Spiced Rice Bake

The post Baked Tawa Pulao – Indian Spiced Rice Bake appeared first on Vegan Richa.

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)

The post White Bean Sausage Pasta Sauce Skillet (1 pan, 30 minutes) appeared first on Vegan Richa.

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 )

The post One Pot Veggie Bean Stew (nut-free ) appeared first on Vegan Richa.

Orzo puttanesca- Orzo pasta in rich, tomatoey puttanesca sauce with plenty of mushrooms, capers, and olives! This is a versatile, one-pot 30 minute weeknight meal that your family is going to absolutely LOVE!

Puttanesca sauce has its roots in mid-century Italy. Its exact origins are debated, but it became popular during World War II, and it features simple ingredients like tomatoes, capers, garlic, and onion. Traditional puttanesca also uses anchovies, but the nori sheet in this orzo puttanesca delivers that salty-savory-fishy flavor without any fish. If you don’t like that fishy flavor, you can just omit the nori.

This is a super quick, one-pan pasta dinner. We make this delicious puttanesca sauce and add some mushroom and either lentils, veggie grounds, or TVP for the protein. Once the sauce is boiling, we add some orzo to it and then just cook it in the same pan on the stovetop. 

The result is this really delicious, saucy orzo mix that we top with melted cheese and garnish with fresh basil or other herbs and that’s it! It’s it makes a super quick, weeknight dinner. 

You can also add whatever other pasta shapes that you like to the sauce, and it’ll work out just fine. Just the cooking time might vary, based on the pasta you use. 

Why You’ll Love Orzo Puttanesca

• super simple one-pot pasta
• tons of amazing flavor from garlic, onion, mushrooms, capers, Kalamata olives, and herbs!
• creamy, melty, cheesy topping, no dairy needed
• easily made gluten-free, soy-free, and/or nut-free

Continue reading: Orzo Puttanesca (soy-free, nut-free, gluten-free options)

The post Orzo Puttanesca (soy-free, nut-free, gluten-free options) appeared first on Vegan Richa.

These super easy almond butter brownies have only 6 ingredients with no added oil and taste incredibly decadent. Packed with rich chocolate, creamy almond butter, and maple syrup for sweetness, soy-free. Options for gluten-free, and nut-free.

I mean, what’s not to like about all of this ooey, gooey, chocolatiness! These brownies with creamy almond butter are perfect just five to 10 minutes after you pull them out of the oven. If you want them to slice more cleanly, just let them cool for a bit longer.

These brownies are chewy and decadent. Almond butter gives them more texture and chewiness. The brands of almond butter might affect the texture a bit. You want to underbake these brownies for the best result.

There’s limited binding in these brownies as almond butter is gluten-free and there’s barely some flour, they will be a bit more soft and gooey. Lift the slices delicately, so they don’t fall apart on you. I like them as a scoop-and-serve warm brownie topped with vegan vanilla ice cream or with whipped coconut cream.

Store them on the counter in a closed container for up to a week. To serve, I do recommend warming them up in the microwave or the oven just a bit, because they taste the most fudgy and decadent when they’re warm. The almond butter gives them more texture than your conventional brownies, which works best when it’s warm.

The sweetness of these brownies depends on the sweetness of your almond butter (or alternative nut or seed butter) and your chocolate chips. If you like your brownies on the sweeter side, you can add a little extra sugar to the batter.

Why You’ll Love Brownies with Almond Butter

• rich, fudgy brownies with no added oil
• batter comes together in just one pan
• refined sugar free and refined oil free
• easily made gluten-free, soy-free, and/or nut-free

Continue reading: Almond Butter Brownies (6 ingredients, gluten-free option)

The post Almond Butter Brownies (6 ingredients, gluten-free option) appeared first on Vegan Richa.

An easy, vegan peanut butter cake with decadent chocolate peanut butter glaze on top is a show-stopping dessert. This is the ultimate, moist peanut butter cake! (blender cake, ready in 25 minutes, soy-free and gluten-free options). This recipe was first published on Dec 8, 2016.

This peanut butter sheet cake is super easy and moist. And you can make the batter in the blender! Using the blender method, it takes only 5 minutes to get everything together. You can make the peanut butter cake batter in a bowl, if you prefer.

Whip up the 5-ingredient chocolate glaze or make a peanut butter frosting while the cake bakes. When the cake is cool, you’re ready to frost and serve. 

This Moist peanut butter cake is amazing as-is or with a glaze or frosting. It’s also a versatile recipe! Use any nut butter of choice, like almond or cashew butter.

The chocolate glaze is just vegan chocolate chips, non dairy milk, coconut oil, and peanut butter. It comes together quickly in a pan on the stovetop while the cake is baking and cooling.

Add some chopped peanuts to the batter for crunch. You can also add dried fruits or chocolate chips to the cake!

Why You’ll Love Peanut Butter Cake

• moist, fluffy peanut butter cake
• rich chocolate peanut butter ganache topping
• quick and easy cake batter you make in the blender
• sub nut butter of choice, like almond or cashew butter or sun butter for nutfree
• easy to make soy-free and/or gluten-free

Continue reading: Vegan Peanut Butter Cake with Chocolate Peanut Butter Glaze

The post Vegan Peanut Butter Cake with Chocolate Peanut Butter Glaze appeared first on Vegan Richa.

You have got to try this fresh and crunchy chopped Italian sandwich with zesty red wine vinaigrette! This chopped salad sandwich is a super versatile lunch packed with fresh veggies and herbs.

This recipe is based on the viral chopped Italian salad sandwich, and it’s so satisfying! You chop up veggies, tofu, and chickpeas, then toss it with Italian seasoning, vegan Parmesan, and this super flavorful Italian dressing and stuff it into a sandwich. The tofu in this recipe gives feta vibes, but you don’t have to prepare the vegan feta in advance, because the tofu is going to absorb the flavors of the dressing as you chop and mix, which will give it a tangy, deep flavor.

If you’re making this for one or two people, you can save time by chopping up all of the ingredients together on the cutting board and mixing it up with the dressing right there, too. For larger batches, you are better off chopping one or two ingredients at a time, then mixing in a large bowl. 

Whichever way you make it, it is a really delicious, fresh salad sandwich packed with that delicious Italian dressing made from lots of herbs, red vine vinegar, lemon, black pepper, garlic and olive oil. The dressing pairs really well with the crunchy lettuce, cucumber, red pepper, onion, and tomatoes. If you don’t have all of those veggies, you can use whichever ones you have on hand. It’s a super flexible recipe. You can adjust the dressing to your preference, too!

Why You’ll Love a Chopped Italian Sandwich

• easy and versatile 15-minute lunch
• High protein with chickpeas and tofu and delicious
• crunchy veggies in creamy Italian dressing
• no mayo needed, if you prefer! The dressing gets its creaminess from vegan yogurt.
• one-bowl recipe
• Nut-free, gluten-free option , easy soy-free option

Continue reading: Chopped Italian Sandwich (gluten-free, nut-free with soy-free option)

The post Chopped Italian Sandwich (gluten-free, nut-free with soy-free option) appeared first on Vegan Richa.