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Perfect for meal prep, this bright chickpea pasta salad is a summer staple! Packed with protein, fiber, and colorful veggies, it’s easy to make ahead and even easier to tweak based on what you have in your fridge. Whether you’re planning a picnic, prepping weekday lunches, or just need a quick, satisfying dinner, this pasta salad is a versatile go-to that keeps well and tastes even better the next day.

Ingredients/ shopping list:

• 1 can (15 oz) chickpeas
• pasta of your choice (I used fusili)
• 2 mini cucumbers
• 1 bell pepper
• ½ red onion
• 1 cup cherry tomatoes
• 1 lemon
• 2 cloves garlic
• ¼ cup + 1 tablespoon extra virgin olive oil
• 2 tablespooons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon dried oregano
• 1 teaspoon paprika 
• 1 teaspoon garlic powder
• 2 cloves garlic, minced
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon black pepper (adjust to taste)
• 1 bunch fresh parsley, chopped

Cooking Instructions:

Step 1.

Cook the pasta in salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop the cooking and cool it down quickly.

Step 2.

Dice cucumbers, onion, bell pepper, and cut cherry tomatoes into halves.

Step 3.

Mix chickpeas with 1 tablespoon olive oil, paprika, garlic powder, and a pinch of salt and pepper. Bake at 400º or air fry until crispy.

Step 4.

In a small bowl, combine ¼ cup olive oil, red wine vinegar, dijon mustard, dried oregano, minced garlic, and salt and pepper. Whisk or shake well until the dressing is fully emulsified. Taste and adjust seasoning if needed.

Step 5.

In a large mixing bowl, combine the cooled pasta, chickpeas, vegetables, and chopped parsley. Pour the dressing over the salad and toss well to coat everything evenly. Taste and adjust seasoning as needed.

For best flavor, let the salad chill in the fridge for at least 30 minutes before serving

Tip: make this recipe yours by using your favorite ingredients! Chopped olives, vegan feta, or marinated artichoke would also work well.

It’s the middle of orange season here in San Diego, and this recipe is my favorite ways to use fresh oranges! This vegan orange crispy tofu hits all the right notes — it’s tangy, gingery, a little spicy, and just the right amount of sweet. The tofu is air-fried until golden and crispy, then tossed in a fresh orange sauce that thickens into a sticky glaze. Serve it over rice, sprinkle with green onion, and enjoy a takeout-style dinner made right at home.

Ingredients/ shopping list:

For the crispy tofu:

• 1 block extra-firm tofu (pressed for 15-30 minutes)
• 1 tablespoon cornstarch
• 1 tablespoon avocado oil (or any neutral oil)

For the orange sauce:

• juice from 3 fresh oranges (about ¾ cup)
• zest of 1 orange
• 2 tablespoons soy sauce or tamari
• 1 tablespoon rice vinegar
• 1 teaspoon fresh grated ginger
• 2 cloves garlic, finely grated or minced
• ¼ teaspoon red pepper flakes (adjust to taste)
• 1 tablespoon cornstarch + 2 tablespoons water (for slurry)
• Optional: 1-2 teaspoons sugar, maple syrup, or agave (only if your oranges are very tart)

Optional for serving:

• Steamed white or brown rice
• Sliced green onion for garnish

Cooking Instructions:

Step 1.

Press tofu and tear into bite-sized pieces. Toss tofu gently with avocado oil and cornstarch until evenly coated. Air fry or bake tofu at 450º for 20 minutes or until golden brown and crispy.

Step 2.

While the tofu cooks, mix orange juice, orange zest, soy sauce, rice vinegar, ginger, garlic, and red pepper flakes. Taste, and add sugar, maple syrup, or agave if preferred.

Step 3.

Add sauce to pan over medium heat. Once the sauce starts simmering, stir in the cornstarch slurry. Continue cooking and stirring until the sauce thickens — you’ll know it’s ready when you can scrape a spoon or spatula across the pan and it leaves a clear trail.

Step 4.

Toss the crispy tofu in the thickened sauce until evenly coated. Plate over rice, sprinkle with green onion, and enjoy!

Crispy on the outside, chewy on the inside, these ginger and molasses spiced cookies were my favorite holiday treat growing up. Easy to veganize with a couple of simple swaps, I hope you love these cookies too!

Ingredients/ shopping list:

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cloves
• ½ teaspoon salt
• ¾ cup vegan butter
• 1 cup organic cane sugar, plus ¼ cup to roll cookies in
• ¼ cup applesauce
• ⅓ cup molasses
• 1 tablespoon water

Cooking Instructions:

Step 1.

In a large bowl, mix together flour, baking soda, ginger, cinnamon, cloves, and salt.

Step 2.

In another bowl, combine vegan butter and 1 cup cane sugar. Then, mix in applesauce, molasses, and water.

Step 3.

Gradually mix the wet ingredients (bowl 2) into the dry ingredients (bowl 1) until well combined. The mixture should be slightly sticky. 

Step 4.

Pour ¼ cup of cane sugar onto a plate. Coat your hands in flour and roll the dough into small balls, then roll each ball in cane sugar until coated.

Step 5.

Bake at 350 degrees for 8-10 minutes. Let cool, and enjoy!

Chia pudding is a staple in my meal prep, and there are so many delicious ways to make it yours! This recipe for chocolate chia pudding topped with berries is one of my favorites, and it comes together with just 5 simple ingredients. It’s a great snack, dessert, or just a delicious bite that both tastes good and feels good.

Ingredients/ shopping list:

• ¼ cup chia seeds
• 1 cup non-dairy milk (almond, soy, hemp, oat, cashew, and coconut are all great!)
• 2 tablespoons cocoa powder
• 1 tablespoon agave (can substitute with maple or date syrup)
• strawberries or raspberries, to top it off 

Cooking Instructions:

Step 1.

Whisk together chia seeds, milk, cocoa powder, and agave in a bowl. Let sit for 15 minutes, then stir again to avoid any clumps.

Step 2.

Let sit overnight or at least 3 hours in the fridge.

Step 3.

Top with berries and enjoy! 

As the weather gets warmer, I have been making these tofu summer rolls non-stop! They are perfect to use with whatever veggies you have left in your fridge, and make a colorful, nutritious, and filling snack or meal. Plus, they are likely way easier to make than you may think!

Ingredients/ shopping list:

• Rice paper 
• 1 cup cooked vermicelli (bean thread noodles)
• 1 block tofu
• Veggies! I used cucumber, carrot, cilantro, purple cabbage, red bell pepper, and green onion. Lettuce, sprouts, and mint also work very well.

Peanut sauce:

• cup peanut butter
• 2 tablespoons soy sauce (can substitute with coconut aminos or tamari)
• 1 clove garlic, grated
• 1 tablespoon fresh ginger, grated
• 1 tablespoon rice vinegar
• 2 tablespoons coconut sugar (can substitute with 1 tablespoon regular sugar or maple syrup)
• 1 tablespoon sriracha (or to taste)
• Juice of 1 lime
• Approximately ½ cup water

Cooking Instructions:

Step 1.

Prep your ingredients! Soak vermicelli noodles in hot water until softened, then drain. Set aside.

Step 2.

Cut tofu into strips and sautee until browned on each side. Finish with a small splash of soy sauce. Set aside.

Step 3.

Cut your fillings into even matchstick-sized strips. You will want them to be similarly sized in width and length to make it easy to add to your roll. 

Step 4.

Make your sauce by combining ingredients and adding water until the sauce is at your desired viscosity for dipping. Taste test and adjust ingredients as desired (I like mine a bit spicier!). Add some crushed peanuts or sesame seeds on top if you want to be a little bit fancy.

Step 5.

Add warm water to a large, shallow plate or bowl. You will use this to soak your rice paper sheets in.

Step 6.

Now you are ready to roll! Soak a rice paper sheet in warm water for about 15-20 seconds or until softened, but not easily ripped. Place the sheet face down on your table. 

Step 7.

Add fillings as desired horizontally to the center of your sheet, then roll similarly to a burrito by tucking in the outer edges and rolling through. Here’s a great video if you need an extra visual. 

Step 8.

Dip in your peanut sauce and enjoy!

This Mexican-inspired vegan ceviche uses hearts of palm instead of fish for a delicious and refreshing summer snack! 

Ingredients/ shopping list:

• 1 can hearts of palm
• 3-5 limes, juiced
• 2 small avocados
• 3 small tomatoes
• 1 cucumber 
• 1 bunch cilantro
• ½ red onion
• salt
• Hot sauce (I prefer Valentina or Tapatio)
• 1 tablespoon ketchup (just trust me on this one)
• 4 oz V8 (Mexican ceviche typically uses Clamato, which is not vegan)
• jalapenos or serrano, to taste

Cooking Instructions:

Step 1.

Drain the can of hearts of palm and dice into chunks. Add to a bowl, and squeeze in limes and a pinch of salt. Set aside.

Step 2.

Dice avocados, tomatos, and cucumber. Chop cilantro and thinly slice red onion. Add to bowl.

Step 3.

Add salt, ketchup, V8, and combine. Add hot sauce and jalapeno or serrano to taste. Adjust and add more salt or lime juice if desired.

Step 4.

Serve with tostadas or tortilla chips, or use as a topping on tacos or salads, and enjoy!

Creamy, decadent, and savory, this mushroom chowder is the perfect vegan replacement for clam chowder. Trust me. I ate three bowls.

Ingredients/ shopping list:

• 8 oz fresh shiitake mushrooms (king oyster or baby bella would also work well)
• 1 yellow onion
• 2 celery stalks
• 3-4 carrots
• 3 cloves garlic
• 2-3 large yellow potatoes
• 1 cup raw cashews
• 2 tablespoons vegan butter
• ¼ cup flour
• 2 cups vegan broth (I used better than bouillon chicken, vegetable or even vegan fish broth would work too)
• 2 cups unsweetened plant milk (I used cashew)
• 1 tablespoon Old Bay seasoning
• 1 tablespoon dried parsley
• ½ tablespoon kelp granules (for fishy flavor)
• 1 lemon
• salt and pepper

Cooking Instructions:

Step 1.

1. Dice onion and potatoes, slice celery and carrots, mince garlic. Remove stems from mushrooms and thinly slice. 

Step 2.

Step 3.

Sautee mushrooms until browned in a pan, then set aside.

Step 4.

To a large pot, add vegan butter. Let melt, then add onion, celery, and carrots. Cook for 4-5 minutes or until softened, then add garlic. Cook for 30 seconds or until fragrant. Add flour and mix. 

Step 5.

Add vegan broth, plant milk, seasonings, and potatoes. Bring to a boil, then let simmer until potatoes are softened. Add browned mushrooms and cashew cream. Add salt, pepper, and seasoning to taste.

Step 6.

Serve with extra parsley, crackers, and/or vegan bacon. Enjoy!

One friend described this soup as “if comfort food was in the dictionary, this would be the photo next to it”. Another said “best soup ever”. They’re probably just really nice friends, but this lasagna soup is definitely a favorite of mine, too! Plus, it’s ready in 30 minutes and only requires one pot and minimal chopping. Yay!

Ingredients/ shopping list:

• One package vegan sausage (I like Impossible’s spicy sausage)
• ½ yellow onion, diced
• 4 cloves garlic, minced
• 2.5 oz tomato paste
• 1 tsp dried basil
• 1 tsp oregano
• 1 tsp parsley
• 1 tsp red pepper flakes
• 28 oz can crushed tomatoes
• 4 cups vegetable or vegan broth
• 10 lasagna noodles, broken into pieces
• 1 bunch spinach or kale
• 1 cup plant milk, or ½ cup cashew cream (recommended)
• ¼ cup nutritional yeast
• Vegan parmesan, to garnish (optional)

Cooking Instructions:

Step 1.

In a large pot, cook vegan sausage and diced onions until browned. Add garlic and cook for 30 seconds or until fragrant.

Step 2.

Push onion, garlic, and vegan sausage to outer rim of pot and add tomato paste to center of the pot. Cook for 1-2 minutes or until dark red.

Step 3.

Add seasonings, crushed tomatoes, and broth. Bring to a boil then reduce to a simmer. Break in lasagna noodles and cook until al dente.

Step 4.

Pour in spinach or kale, plant milk or vegan cream, and nutritional yeast. Turn off heat and stir.

Step 5.

Serve and top with vegan parmesan or fresh herbs. Enjoy!

Cozy and hearty, this vegan shepherd’s pie is one of my new favorite recipes! While it does take a bit of time to put together, I promise this one is easier than you might think. Plus, you’ll have plenty of delicious servings to share or save for leftovers!

Ingredients/ shopping list:

• 1 ½ cups green or brown lentils
• 1 head garlic
• 1 large yellow onion
• 3 large carrots
• 8 oz baby bella or crimini mushrooms
• 1 bunch fresh thyme, or 2 tablespoons dried
• 1 bunch fresh rosemary, or 1 tablespoon dried
• 1 bay leaf
• 5 oz tomato paste
• 3 cups vegetable or vegan broth
• 1 tablespoon Worcestershire sauce (the Whole Foods 365 brand is vegan)
• 1 tablespoon balsamic vinegar
• 3-4 large russet potatoes
• 8 oz plant milk (I recommend unsweetened oat or soy)
• 2 tablespoons vegan butter
• Olive oil
• Salt
• Pepper

Cooking Instructions:

Step 1.

Prep your ingredients! Rinse and drain lentils. Dice onion, carrots, mushrooms, or other preferred veg (peas are also popular). Peel, rinse, and largely chop potatoes. Mince garlic. Taste test the wine. 🙂

Step 2.

In a large pot or pan, sautee onion, carrots and mushrooms in a tablespoon of olive oil for 5-8 minutes or until softened. Add half of minced garlic, thyme, and rosemary. Sautee for 1-2 minutes or until fragrant.

Step 3.

Add tomato paste to center of pan. Let cook for 2-3 minutes or until darkened. Then, add splash of red wine to deglaze pan (optional). Let cook until evaporated.

Step 4.

Add lentils, stock, and bay leaf. Bring to a simmer, then cover and let cook for about 20 minutes or until lentils are almost fully cooked (they will finish cooking in the oven). Finish the lentil filling by stirring in balsamic vinegar, vegan Worcestershire sauce, and salt and pepper to taste.

Step 5.

Add chopped potatoes to a pot with a generous amount of salt and water. Bring to boil, then simmer until tender. Drain and set aside cooked potatoes. 

Step 6.

To pot, add vegan butter and remaining minced garlic. Let cook for about 60 seconds or until fragrant. Then, add potatoes and plant milk, mash. Set aside and try not to eat it all.

Step 7.

It’s time to assemble! Add your lentil and vegetable mixture to an oven-safe dish, then smooth over. Top with mashed potatoes, and fluff with fork. Add thyme or parsley for garnish (optional).

Step 8.

Bake at 375 degrees for 20 minutes, then under the broiler for about 5 minutes or until top is browned. Serve and enjoy!

Creamy, spicy, and delicious! Cajun pasta was one of my favorite meals growing up, and it’s super simple to veganize with a handful of cashews and your favorite vegan chicken.

Ingredients/ shopping list:

• 1 pack fettuccine noodles (or pasta of choice)
• 4 oz. Butler Soy Curls (or favorite vegan chicken)
• 1 bell pepper
• ½ onion, diced
• 4 cloves garlic, minced
• 1 cup raw cashews
• 2 tablespoons nutritional yeast
• 1 tablespoon cajun seasoning, or to taste
• optional: cilantro or parsley, to top

Cooking Instructions:

Step 1.

Prep your ingredients by mincing garlic, dicing bell pepper and onion. Soak cashews in 3/4 cup of hot water to soften.

Step 2.

If using Butler Soy Curls, Place 1/2 of an 8 oz. bag of Soy Curls (approx. 2 1/2 cups) in a container large enough to cover with warm water and soak for 8-10 minutes to re-hydrate, then drain excess water. Add 2 Tbsp. Butler Chik-Style Seasoning (or your favorite seasoning) & sautee until lightly browned. Set aside

Step 3.

When cashews are softened, add 2 tablespoons nutritional yeast and blend until smooth. This is your cashew cream!

Step 4.

Cook and drain noodles, reserving 1/2 cup of pasta water.

Step 5.

To skillet, sautee bell peppers and onion in 1 tablespoon of olive oil for 3-5 minutes until onions are translucent. Add garlic and cook for 30 seconds or until fragrant.

Step 6.

To skillet, add cashew cream, pasta water, vegan chicken, cajun seasoning. Taste and add more seasoning if desired. 

Step 7.

Top with cilantro or parsley and enjoy!

Chili season is officially here! Cozy, budget-friendly, and hearty, chili is one of my go-to recipes during the cooler months. My favorite tip: adding soy chorizo for extra texture, flavor, and protein. Feel free to switch up toppings or choose your favorite beans to make it your own!

Ingredients/ shopping list:

• one tube (9 oz) soy chorizo

 

• 1 6-ounce can tomato paste
• 1 14.5-ounce can diced tomatoes
• 1 15-ounce can black beans, drained and rinsed
• 1 15-ounce can red kidney beans, drained and rinsed
• 1 4-ounce can fire roasted diced green chilis
• 1 cup water
• ½ onion, diced
• 3 cloves garlic, minced
• 1 tablespoon chili powder (or to taste)
• 1 tablespoon cumin (or to taste)

Optional topping ideas:

• Cilantro

 

• Lime
• Picked red onions
• Avocado

 

• Crushed tortilla chips
• Vegan sour cream 

Cooking Instructions:

Step 1.

Prepare your ingredients by dicing onion, mincing garlic, draining and rinsing beans, and preparing toppings.

Step 2.

Fry chorizo and onion in a pot until soyrizo is browned and onion is translucent. Add garlic and cook for 30 seconds or until fragrant, then stir in cumin and chili powder.

Step 3.

Pour in diced tomatoes, green chilis, beans, and one cup of water.

Step 4.

Simmer for at least 15 minutes, stirring occasionally. This will allow the flavor to build!

Step 5.

Taste and adjust seasoning if needed. Add your favorite toppings and enjoy!

Allow me to introduce you to one of my favorite 15 minute meals: spicy peanut noodles! Not only does this recipe rival your favorite take-out, but it’s also budget-friendly thanks to pantry staples like peanut butter and pasta. Best part? You can customize it with your favorite veggies, or swap edamame for tofu or tempeh to make it uniquely yours!

Ingredients/ shopping list:

• Udon noodles (or noodles of choice, rice noodles or regular spaghetti also work great)
• 1 cup shelled edamame
• 1/2 cup chopped cucumbers
• 1 cup shredded carrots
• 1 bell pepper, chopped
• 2 green onions, chopped
• 1/4 cup chopped cilantro
• 1/4 cup chopped peanuts
• 1 lime

Sauce:

• 1/2 cup peanut butter
• 1/2 cup water
• 1/4 cup soy sauce (can substitute coconut aminos or tamari)
• 2 cloves minced garlic
• 2 tablespoons rice vinegar
• 1 tablespoon agave (can substitute maple syrup or brown sugar)
• 1 tablespoon sriracha hot sauce (adjust for desired heat level)

Cooking Instructions:

Step 1.

Prepare your ingredients by mincing garlic, chopping vegetables, and shredding carrots.

Step 2.

In a small/medium bowl, whisk together all sauce ingredients until smooth. Taste for heat and add more sriracha if desired.

Step 3.

Cook and drain noodles.

Step 4.

To a large bowl, combine the cooked noodles, edamame, and vegetables. Pour in the peanut sauce and stir well. Top with green onions, cilantro, chopped peanuts and a wedge of lime. Enjoy!

These no-bake peanut butter chocolate chip oatmeal balls need just 6 ingredients to make. Keep them in your fridge for an easy and delicious snack!

Ingredients/ shopping list:

• 1 ½ cups oats
• ½ cup ground flaxseed
• 1 cup peanut butter
• ½ cup maple syrup or agave
• 1 teaspoon vanilla extract
• ½ cup vegan chocolate chips (I get mine from Trader Joe’s)

Cooking Instructions:

Step 1.

In a large mixing bowl, add ingredients and use a spatula to combine the mixture until it is sticky and forms a dough.

Step 2.

Refrigerate for 20 minutes to set (this will make it easier to roll into balls).

Step 3.

Use a 1-inch cookie scoop to scoop the oatmeal mixture into evenly sized balls. Roll the balls gently between your hands to make them perfectly round (or lumpy. I won’t judge).

Step 4.

Place the oatmeal balls on a separate tray or plate for serving. Enjoy them immediately, or place them in the fridge to enjoy them later if you have more self control.Add spices, broth, and rinsed lentils. Bring to a boil, then cover and let simmer for 20 minutes or until lentils are cooked and tender.

Step 5.

Store leftovers in an airtight container at room temperature, or in the fridge or freezer to last longer.

Step 6.

Enjoy!

Quick tip: want to boost your protein intake? Add a scoop or two of your favorite vegan protein powder before mixing!