Vegan recipes

Recipe for Vegetable Pasta Salad

Enjoy a refreshing and wholesome meal with this vegetable pasta salad recipe. Packed with vibrant and nutritious vegetables, this salad is a perfect choice for a light lunch or a side dish. The combination of colorful veggies, pasta, and a flavorful dressing creates a delightful medley of flavors and textures. Let’s dive into the recipe and learn how to make this delicious vegetable pasta salad.


  • 8 ounces whole wheat pasta
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup bell peppers, diced
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup black olives, sliced
  • 1/4 cup feta cheese, crumbled (optional)
  • Fresh basil leaves, for garnish


  • 1/4 cup extra virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • Salt and pepper, to taste


  1. Cook the whole wheat pasta according to the package instructions. Drain and set aside to cool.
  2. In a large mixing bowl, combine the cherry tomatoes, cucumber, bell peppers, red onion, black olives, and cooled pasta.
  3. In a separate small bowl, whisk together the olive oil, lemon juice, red wine vinegar, Dijon mustard, minced garlic, salt, and pepper to make the dressing.
  4. Pour the dressing over the pasta and vegetable mixture. Toss well to coat all the ingredients evenly.
  5. Sprinkle crumbled feta cheese (if using) over the salad and gently toss again.
  6. Garnish with fresh basil leaves.
  7. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together.
  8. Serve chilled and enjoy!


  • Feel free to add other vegetables of your choice, such as zucchini, carrots, or broccoli, to enhance the variety and nutritional value of the salad.
  • For a vegan option, omit the feta cheese or substitute it with a dairy-free alternative.
  • You can make the salad in advance and store it in the refrigerator for up to 2-3 days. Just give it a quick toss before serving.

Conclusion: This vegetable pasta salad is a delightful and nutritious dish that showcases the goodness of fresh vegetables. The combination of colorful veggies, pasta, and a tangy dressing creates a refreshing and satisfying salad. Whether you enjoy it as a light lunch or a side dish, this vegetable pasta salad is sure to please your taste buds and nourish your body. Try this recipe and savor the flavors of this delicious and wholesome salad.

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Coconut Curry Ramen Recipe

Introduction: Ramen is a popular Japanese dish that has taken the world by storm. With its satisfying broth and chewy noodles, it’s no wonder why ramen has become a beloved comfort food. In this recipe, we’re adding a twist to the traditional ramen by incorporating coconut milk and curry paste. The result is a creamy and flavorful broth that will warm you up from the inside out. This coconut curry ramen is perfect for a cozy night in or as a unique and tasty party dish.


  • 4 packs of ramen noodles
  • 1 tablespoon vegetable oil
  • 2 garlic cloves, minced
  • 2 tablespoons red curry paste
  • 1 can of coconut milk
  • 4 cups chicken or vegetable broth
  • 1 tablespoon soy sauce
  • 1 tablespoon brown sugar
  • 1 red bell pepper, sliced
  • 1 cup of sliced mushrooms
  • 1 cup of bean sprouts
  • Fresh cilantro, chopped, for garnish


  1. Cook ramen noodles according to package instructions. Drain and set aside.
  2. In a large pot, heat vegetable oil over medium heat. Add garlic and red curry paste and sauté for 1-2 minutes until fragrant.
  3. Add the can of coconut milk, broth, soy sauce, and brown sugar to the pot. Stir to combine and bring to a simmer.
  4. Add the sliced red bell pepper and mushrooms to the pot and cook for 5-7 minutes until tender.
  5. Add the cooked ramen noodles and bean sprouts to the pot and stir to combine. Cook for an additional 1-2 minutes until everything is heated through.
  6. Serve hot, garnished with fresh cilantro. Enjoy your delicious and unique Coconut Curry Ramen!

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Wild Mushroom Risotto Recipe

Introduction: Risotto is a classic Italian dish that is loved for its creamy texture and versatility. In this recipe, we’re featuring wild mushrooms for a rich, earthy flavor that pairs perfectly with the creamy rice. Whether you’re looking for a hearty vegetarian main dish or a side dish to impress guests, this wild mushroom risotto is sure to be a hit.


  • 1 lb. mixed wild mushrooms (such as shiitake, cremini, and oyster), sliced
  • 6 cups vegetable or chicken broth
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cups arborio rice
  • 1 cup dry white wine
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons butter
  • Salt and pepper to taste
  • Fresh parsley or chives, chopped, for garnish


  1. In a large skillet or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté for 5-7 minutes, until the onion is soft and translucent.
  2. Add the sliced mushrooms and cook for 8-10 minutes, until the mushrooms are tender and have released their moisture. Season with salt and pepper to taste.
  3. In a separate pot, heat the broth until it comes to a simmer.
  4. Add the arborio rice to the onion and mushroom mixture, stirring to coat each grain with oil. Cook for 2-3 minutes until the rice is lightly toasted.
  5. Add the white wine to the pot and stir continuously until the wine has been absorbed by the rice.
  6. Begin adding the simmering broth to the rice mixture, one ladleful at a time, stirring constantly and allowing each addition of broth to be absorbed before adding the next. This process should take about 20-25 minutes and will result in a creamy, tender risotto.
  7. When the rice is cooked to your desired consistency, stir in the butter and Parmesan cheese until melted and fully incorporated.
  8. Serve hot, garnished with chopped parsley or chives. Enjoy!

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Baked Gnocchi with Broccoli

If you’re in the mood for a comforting and filling vegetarian meal, look no further than this delicious baked gnocchi with broccoli recipe. The soft and pillowy potato dumplings are baked in a creamy and flavorful sauce with nutritious broccoli florets for a balanced and satisfying meal. Plus, it’s easy to prepare and can be on your table in under an hour.


1 pound fresh or frozen gnocchi 1 tablespoon olive oil 1 small onion, diced 2 cloves garlic, minced 1 teaspoon dried basil 1 teaspoon dried oregano 1/4 teaspoon red pepper flakes 1/4 teaspoon salt 1/4 teaspoon black pepper 2 cups broccoli florets 1 cup heavy cream 1/2 cup vegetable broth 1 cup shredded mozzarella cheese 1/4 cup grated Parmesan cheese


  1. Preheat your oven to 375°F (190°C).
  2. In a large pot of salted boiling water, cook the gnocchi according to package instructions. Drain and set aside.
  3. In a large oven-safe skillet or casserole dish, heat the olive oil over medium heat. Add the onion and garlic and cook until softened and fragrant, about 2-3 minutes.
  4. Add the dried basil, dried oregano, red pepper flakes, salt, and black pepper to the skillet and stir to combine.
  5. Add the broccoli florets and sauté for another 2-3 minutes, or until they start to soften.
  6. Pour in the heavy cream and vegetable broth and stir well. Let the sauce simmer for 5-7 minutes, or until it thickens slightly.
  7. Add the cooked gnocchi to the skillet and stir to coat evenly with the sauce.
  8. Sprinkle the shredded mozzarella cheese and grated Parmesan cheese on top of the gnocchi and transfer the skillet or casserole dish to the preheated oven.
  9. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the edges are golden brown.
  10. Remove from the oven and let cool for a few minutes before serving. Enjoy your delicious and comforting baked gnocchi with broccoli!

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Cauliflower Pizza Crust Recipe

If you’re looking for a gluten-free and low-carb alternative to traditional pizza crust, look no further than this cauliflower pizza crust recipe. Not only is it a healthier option, but it’s also surprisingly easy to make.


  • 1.5 lbs cauliflower florets, about 6 cups
  • 4 oz cream cheese
  • 1 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp oregano
  • 1 egg, beaten


  1. Preheat your oven to 400°F (200°C).
  2. Add the cauliflower florets to a food processor and pulse until they are finely chopped, resembling rice.
  3. Place the cauliflower rice in a microwave-safe bowl and microwave on high for 5-6 minutes, or until the cauliflower is cooked and tender. Let it cool for a few minutes.
  4. Using a cheesecloth or a clean dish towel, squeeze out as much water as you can from the cooked cauliflower rice.
  5. In a mixing bowl, combine the drained cauliflower rice, cream cheese, salt, garlic powder, onion powder, oregano, and beaten egg.
  6. Mix all the ingredients until they are well combined and form a dough.
  7. Line a baking sheet with parchment paper and place the cauliflower dough on top. Flatten the dough using your hands or a rolling pin, shaping it into a circle or rectangle (depending on your preference).
  8. Bake the crust for 25-30 minutes, or until it turns golden brown and crispy around the edges.
  9. Remove the crust from the oven and add your desired toppings, such as tomato sauce, cheese, vegetables, or meat.
  10. Return the pizza to the oven and bake for an additional 5-10 minutes, or until the cheese is melted and bubbly.
  11. Slice the pizza into wedges and serve hot. Enjoy your guilt-free pizza!

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