Vegan Hummus Tart Recipe – Vegan Hummus Recipe – How To Make Vegan Hummus

Prep: 10 mins – Cook: 25 mins – Total: 35 mins

Ingredients

• 2 tbsp olive oil
• 2 medium bell peppers, sliced
• 1 small courgette / zucchini, sliced
• 1 medium red onion, sliced into wedges
• Approx 10 baby tomatoes, whole or halved
• Salt and pepper, to taste
• 1 sheet of vegan-friendly puff pastry, room temperature
• 1 tbsp chopped basil
• 1 x 300 g / 10 oz pot of hummus
• Fresh basil, torn (optional)

Instructions

1. Preheat oven to 220C / 430F.
2. Drizzle the oil over the vegetables in a medium roasting tray. Season with salt and pepper, to taste. Roast for 20-25 minutes.
3. Meanwhile, prepare the puff pastry sheet. You can either make one large tart or two smaller ones. To make two, simply slice the sheet in half widthways. You may need to trim it a little to fit onto a baking sheet.
4. Score a 3cm border around the sheet and prick the middle with a fork a few times to stop it puffing up too much. Bake for 15-20 minutes (or according to the packet’s instructions).
5. Once the puff pastry is cooked, remove from the oven and top with the hummus, using as much or as little as you like. Then top with the roast vegetables.
6. Scatter over some fresh basil (optional) and enjoy! Delicious served both hot and cold.

This delicious recipe and photos were created by WallflowerKitchen.com, we simply shared it. Check them out for more great ideas!

Vegetarian Spring Pasta Salad Recipe – Vegan Pasta Salad Recipe – How To Make Vegan Pasta Salad

Total Time: 30 mins

Ingredients

Salad

• 1 lb spiral pasta of choice
• 2 tbsp sea salt *for boiling noodles
• 1 lg English cucumber *peeled & cut into half coins
• 3 cups tear drop tomatoes *cut in half
• 1 can whole olives *drained
• 3/4 cup red onion *cut into small strips
• 1 cup mini sweet bell peppers cut into rings *about 4
• 5 cups broccoli florets *about 2 broccoli crowns
• 1 bunch asparagus *ends cut off & cut into thirds

Vinaigrette 

• 3/4 cup extra virgin olive oil
• 3 lemons juiced *little over 1/2 cup
• 3-4 lg garlic cloves *minced or crushed
• 1 tbsp dill *dried dill
• 2 tsp salt

Instructions

1. Prepare noodles of choice to al dente, following instructions on package and boiling in heavily salted water.
2. Wash and cut broccoli into florets. Place in colander and when noodles are done drain over top of broccoli.
3. While water for noodles is coming to a boil prepare vinaigrette. Place olive oil in large mixing bowl. Whisk in lemon juice until emulsified. Add garlic, dil and salt. Stir well.
4. Wash and cut asparagus in thirds making sure to cut off tough ends. Bring a med pot of water to boil. Once boiling turn off heat and add cut asparagus. Let sit in hot water for 2-4 minutes or until desired doneness. Time will vary depending on thickness of spears. Drain and add to vinaigrette,
5. Prepare cold veggies (cucumbers, tomatoes, onion, & olives) and set aside until noodles are cooled off to almost room temperature.
6. Once noodles are done cooking drain over top of broccoli florets. Add to vinaigrette and stir well. Let sit for about 10 mins, cooling to almost room temp and add cold cut up veggies. Toss well.
7. This recipe tastes great fresh or chilled.

This delicious recipe and photos were created by TheFedUpFoodie.com, we simply shared it. Check them out for more great ideas!

Vegan Potato Salad Recipe – Herby Potato Salad Recipe – How To Make Vegan Potato Salad

Prep: 30 mins – Cook: 10 mins – Total: 40 mins

Ingredients

• 1 1/2lb fingerling potatoes
• 1/4 cup extra virgin olive oil
• 1/3 cup fresh parsley leaves
• 1/4 cup fresh dill
• 2 tablespoons dijon mustard
• 1 tablespoon diced shallot
• juice of 1 lemon
• salt and pepper, to taste
• 1/4 cup reserved potato water
• 1 cup asparagus, chopped into 2” pieces
• 5 radishes, thinly sliced
• garnish: extra chopped parsley and dill

Directions

1. Slice fingerling potatoes in half (the long way) then place in a pot of salted water. Bring to a boil on the stove, then simmer for 6-8 minutes, or until potatoes are tender. Reserve 1/4 cup of potato water before draining potatoes and setting them aside to cool.
2. In the meantime, steam your asparagus and slice your radishes. Set aside.
3. Time to make the dressing! Place parsley and dill in a high speed blender with dijon mustard, lemon juice, shallot, and olive oil. Blend until all ingredients are combined then stream in reserved potato water and salt and pepper.
4. Pour your desired amount of dressing over the potatoes and stir to coat. Add in the asparagus and radish and garnish with more chopped herbs.

This delicious recipe and photos were created by PumpkinAndPeanutbutter.com, we simply shared it. Check them out for more great ideas!

Vegan Deviled Potatoes Recipe – Deviled Potatoes Recipe – How To Make Deviled Potatoes

Ingredients

• 1.5 pound bag The Little Potato Company Terrific Trio
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/4 cup vegan mayo (I like veganaise the best)
• 2 tablespoons relish
• 1/2 teaspoon apple cider vinegar
• 1 teaspoon dijon mustard
• 1/4 teaspoon smoked paprika
• fresh dill, chopped

Instructions

1. Preheat oven to 350 degrees F. Toss potatoes with olive oil and sprinkle with salt and pepper. Place on a baking sheet and roast for 30-35 minutes until just tender.
2. Remove potatoes and halve lengthwise. Carefully scoop out a circle of potato and place in a large bowl. Place shells back on baking sheet and cook another 10 minutes to crisp the shells. Let cool.
3. Add the mayo, relish, vinegar, mustard, paprika and pinch salt and pepper to the potato pulp and mash well until combined, using a electric mixer or potato masher. Season to taste with salt and pepper.
4. Spoon a dollop of the mixture back into the potato shells and garnish with dill.

This delicious recipe and photos were created by DelishKnowledge.com, we simply shared it. Please check them out for more great ideas!

Spring Pea Dip Recipe – Vegan Dip Recipe – Vegan Side Dish Recipe

Prep: 5 mins – Total: 5 mins

Ingredients

• 2 cup frozen green peas thawed
• 2 inches fresh ginger grated
• 1/2 cup raw almonds
• 2 heaping cups fresh cilantro leaves and stems
• juice 1/2 lime about 1 tablespoon
• pinch salt
• 2 Tablespoons olive oil

Instructions

1. Add all of the ingredients except the olive oil to a food processor.
2. Pulse everything until finely chopped.
3. With the food processor running drizzle in the olive oil and blend until smooth with a little texture.
4. Serve with crostini, carrot sticks, cucumber slices, bell pepper wedges, or seed crackers.
5. Store leftovers in an airtight container for up to 5 days.

This delicious recipe and photos were created by TheOrganicDietitian.com, we simply shared it. Check them out for more great ideas!

Honey Mustard Coleslaw Recipe – Coleslaw With Apples Recipe – How To Make Honey-Mustard Coleslaw

Prep: 5 mins – Total: 5 mins

Ingredients

• 1bag (16 oz) coleslaw mix (8 cups) 
• 1/2cup chopped green onions (8 medium) 
• 2medium apples, cored and cut into matchstick pieces 
• 1cup light honey-mustard dressing 

Directions

1. In large bowl, toss all ingredients.
2. Serve immediately, or cover and refrigerate up to 24 hours before serving.

This recipe and photos were created by BettyCrocker.com, we simply shared it. Check them out for more great ideas.

Sweet Potato Chicken Poppers Recipe – Paleo Sweet Potato Recipe – How To Make Chicken Poppers

Total: 40 mins

INGREDIENTS

• 1 lb ground chicken (uncooked)
• 2 cups uncooked sweet potato, finely grated (I used a wide cheese grater like this or you can use your food processor)
• 2 tbsp coconut oil + 1 tsp for greasing the baking sheet
• 2 tbsp coconut flour (I recommend this brand )
• 2–3 sprigs green onion, chopped fine
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp sea salt
• 1/2 tsp black pepper (omit for AIP)
• Optional: 1 tsp paprika or chili powder (not AIP but adds a kick!)

INSTRUCTIONS

1. Preheat the oven to 400 F and line a baking sheet with parchment paper lightly greased with oil
2. Combine all of the ingredients in a large mixing bowl and thoroughly mix.
3. Begin rolling the mixture into small, slightly flattened poppers about one inch in diameter (you’ll have about 20-25 poppers) and place them on the baking sheet
4. Place in the oven for 25-28 minutes, flipping halfway through. Crisp further in a pan or place under the broiler if desired for 1-2 minutes to crisp further. Remove from the oven when thoroughly cooked through
5. Allow to cool and serve with your favorite sauce! These are made for dipping so pair them with guacamole, ketchup, mustard, etc!

This delicious recipe and photos were created by UnboundWellness.com, we simply shared it. Please check them out for more great ideas!

Vegan Mashed Potato Recipe – Vegan Side Dish Recipe

Prep: 10 mins – Cook: 35 mins – Total: 45 mins

INGREDIENTS

• 1 garlic head (optional but recommended)*
• Olive oil for roasting garlic (optional but recommended)
• 2 ½ pounds (1.1kg) potatoes (I use half Russet and half Yukon Gold potatoes)
• 1 tablespoon kosher salt** + more to taste
• 3/4 cup (180 mL) “lite” or reduced-fat coconut milk***
• 6 tablespoons vegan butter, softened at room temperature
• 1 1/2 tablespoons white miso paste (or mild / yellow miso), softened at room temperature
• Freshly cracked black pepper to taste
• Chopped fresh chives, for serving

INSTRUCTIONS 

1. Roast the garlic (optional). Preheat the oven to 400°F/200°C. Remove the outer layers of the garlic head and then slice off a thin layer off the top to expose the skin of the cloves. Rub the exposed cloves with a bit of olive oil. Wrap in parchment paper and then in foil to make a packet, and then place directly on an oven rack. Roast for 35-40 minutes until soft and tender and lightly golden. Once cool enough to handle, squeeze the cloves out of the skin into a small bowl and mash with a fork.
2. Meanwhile, take the vegan butter and miso paste out of the fridge to soften.
3. Start preparing the potatoes. Peel the potatoes and then rinse them in cold water. Chop the potatoes into fourths or eighths, dependent on size. Place the potatoes in a large saucepan or Dutch oven and add enough water to cover them. Add 1 tablespoon of kosher salt (or 1/2 tablespoon sea salt) and stir to combine. Bring to a boil, then reduce the heat to maintain a simmer. Simmer until the potatoes are very soft and yield no resistance when poked with a fork and almost start to fall apart, 20 to 25 minutes.
4. Drain the potatoes in a colander. Return the potatoes back to the saucepan. Heat over low heat for a few minutes, tossing the potatoes around to prevent them from sticking. This removes any remaining moisture in the potatoes.
5. While the potatoes are cooking, place the softened butter in a small bowl and add the miso paste and the mashed roasted garlic (if using). Using a fork, cream them together until well combined.
6. Heat a small or medium saucepan over medium-low heat. Add the miso butter and stir to combine. Once it’s almost melted, pour in the lite coconut milk. Whisk often to combine and stir until everything is melted. Season with a bit of freshly cracked black pepper. Continue heating until the mixture is very warm but not bubbling.****
7. Grab a large bowl. If you are using a ricer, add the warm potatoes to the ricer and pass them through into a large bowl. If you are using a potato masher, mash the potatoes. Add the warm miso butter-coconut milk mixture. Fold gently with a silicone spatula or wooden spoon. wooden spoon). Be gentle and don’t overmix, especially if using Yukon Gold potatoes – it can make the potatoes watery.
8. Taste for seasonings, adding kosher salt and freshly cracked black pepper to taste. I usually add a bit of salt, taste, add more salt, and repeat until they’re perfect.
9. Garnish with fresh chives and serve warm. For extra indulgent mashed potatoes, drizzle a little melted vegan butter on top of the potatoes right before serving.

This delicious vegan mashed potato recipe was created by RainbowPlantLife.com, we simply shared it! Check them out for more great ideas!

Vegan Watermelon Pizza Recipe – Vegan Snack Recipe

Prep: 10 mins – Total: 10 mins

Ingredients

• 1 watermelon
• 1 cup coconut yogurt (or greek yogurt for non-vegan)
• 1/2 cup strawberries, sliced in half
• 1/2 cup raspberries
• 1/2 cup cherries
• 1/2 cup blueberries
• 1/2 cup pomegranate seeds
• honey or maple syrup (optional)

Instructions

1. Using a sharp knife, cut off a slice of watermelon right down the middle, about 2-3 inches thick.
2. Using a spatula, spread an even layer of your yogurt around the watermelon leaving a bit of empty space at the top. (where your “pizza crust” is.)
3. Layer your fresh fruit on top as you please. You can add as little or as many toppings as you like!
4. Drizzle with honey or maple syrup for a little extra sweetness if desired.

This delicious recipe and photos were created by ChoosingChia.com, we simply shared it. Check them out for more great ideas!

Mashed Potatoes, British Style, Recipe

Prep: 10 mins – Cook: 25 mins – Total: 35 mins

Ingredients

• 1 ½ lbs Yukon Gold potatoes
• 1 tbsp salt
• 4 tbsp butter
• ¼ cup milk
• salt and pepper – to taste

Instructions

1. Peel the potatoes and cut them into quarters
2. Place the potatoes in a pan and add cold water until they are covered by at least an inch of water.
3. Add the salt and bring to a boil.
4. Skim off any scum that appears on the surface, then reduce the heat to medium and cook for 20-25 minutes until tender to a fork.
5. While the potatoes are cooking, heat the milk in the microwave (or in a small pan) until it is just below boiling.
6. Drain the potatoes very well and leave them in the sieve or colander for several minutes to really steam dry.
7. Use a hand masher or potato ricer to mash until smooth.
8. Add the butter and hot milk and stir to combine well.
9. Check the seasoning on your mash and add salt and pepper to taste.

This delicious recipe and photos were created by SprinklesAndSprouts.com, we simply shared it. Check them out for more great ideas!