Why you’ll love chickpea and spinach curry

• Nutritious. This curry is absolutely packed with plant-based protein from the chickpeas, vitamins from the spinach, and healthy fats from the coconut milk.
• Comforting. Coconut milk and peanut butter create a luxurious sauce that’s perfect for enjoying while cozying up on the couch in front of a crackling fire. 
• Warming. Beat the winter blues with curry. This dish offers a sublte heat from the curry paste and spices that’ll warm you from the inside out.
• Quick & Easy. With simple steps and pantry-staple ingredients, this recipe is great for busy weeknights.

Ingredients

• Oil – avocado oil is great for its high smoke point and neutral flavor. Olive oil, coconut oil, or even butter may be used inside.
• Garlic – use a pre-minced jarred variety for quick prep. Fresh garlic may also be used, you’ll likely need about 4 large cloves to create 1 tablespoon. 
• Curry Paste – green curry paste or red curry paste may be used. This recipe was tested using the brand Thai Kitchen. Other brands may be spicier or less spicy, so keep that in mind. Thai Kitchen curry pastes are available at most groceries store in the international aisle.
• Brown Sugar – balances out the heat and tang from the curry paste. Feel free to use maple syrup, coconut sugar, or granulated sugar. 
• Coconut Milk – full-fat canned coconut milk will give you the creamiest texture and richest flavor. Lite may be used if absolutely necessary, but you’ll likely end up with a more watery sauce. 
• Peanut Butter – adds a nutty depth of flavor. Opt for a variety with no added sugars or oils.
• Soy Sauce – provides a salty, umami flavor. Tamari or liquid aminos can be used as gluten-free alternatives.
• Chickpeas – our plant based protein! Chickpeas add a great texture and subtle flavor.
• Spinach – use fresh spinach that’s been roughly chopped for the best texture. Feel free to swap with kale, if desired. 
• Cilantro – adds a fresh, herbaceous flavor. If you’re not a fan of cilantro, simply omit or maybe try parsley instead. 
• Lime Juice – adds a bright, acidic flavor to balance out the richness from the peanut butter. 
• Peanuts – salted, roasted peanuts add the best flavor and texture. 
• Red Pepper Flakes – optional, but highly recommended for a kick of heat.

How to make

1. Heat oil in a large non-stick skillet, sauté garlic and curry paste, whisk in coconut milk, peanut butter, soy sauce, and brown sugar, then simmer.
2. Add chickpeas, spinach, and cilantro, then stir in peanuts and lime juice.
3. Season with salt and red pepper flakes, if desired, then serve over a bed of rice and enjoy!

Variations

• Switch up the protein. Swap the chickpeas for crispy tofu or add it for extra protein. 
• Bump up the nutrients. Add in extra vegetables like onion, bell peppers, sweet potatoes, and/or broccoli. Check out my vegan thai curry for tips on how to cook the additional veggies. 

What to serve with chickpea and spinach curry

• Steamed Rice. Use basmati or jasmine for the most traditional texture and flavor. Check out my Instant Pot Basmati Rice or my Coconut Lime Rice. 
• Pickled Cucumber Salad. A cool, crisp side that complements the  heat from the curry.

How to store

Leftovers can be stored in an airtight container in the fridge for 4 days or in the freezer for up to 2 months. 

To enjoy again, thaw, if frozen, then heat on the stove until warmed through. 

– Jennifer 

Print

Chickpea and Spinach Curry

This rich and creamy Chickpea and Spinach Curry combines chickpeas, spinach, and aromatic spices to create a nutritious and delicious weeknight meal.

Course Main Dish

Cuisine Thai

Keyword green curry, healthy dinner recipe, peanut butter curry, peanut curry, thai vegetarian curry, vegan comfort food, vegan curry

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 people

Calories 598kcal

Author Jennifer Debth

Equipment

• Frying Pan - 12 inch
• Whisk
• Tupperware

Ingredients

• 1 tablespoon avocado oil
• 1 tablespoon minced garlic
• 3 tablespoons green curry paste red curry paste is also great
• 1 (13.5 oz) can full fat coconut milk
• 1/4 cup all natural peanut butter
• 2 tablespoons soy sauce or gluten free alternative
• 2 tablespoons brown sugar
• 1 (15.5 oz) can chickpeas drained and rinsed
• 2 cups baby spinach chopped
• 1/2 cup cilantro minced
• 1/4 cup salted roasted peanuts, chopped
• 1 tablespoon lime juice
• salt to taste (I used 1/4 teaspoon)
• 1/2 teaspoon red pepper flakes more or less to taste
• Instant Pot Basmati Rice

US Customary - Metric

Instructions

• Heat oil in a large non-stick sauté pan over medium heat.
• Once hot, add in garlic and curry paste, and cook, stirring regularly for 1 minute.
• Slowly whisk in coconut milk, peanut butter, soy sauce, and brown sugar, then bring to a simmer and simmer for 3-5 minutes, or until the sauce has thickened slightly, stirring occasionally.
• Stir in chickpeas, spinach, and cilantro, then cook until the chickpeas are warmed through.
• Stir in peanuts and lime juice, then taste and season with salt and red pepper flakes, if desired.
• Serve over rice and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1large serving | Calories: 598kcal | Carbohydrates: 47g | Protein: 20g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Sodium: 651mg | Potassium: 830mg | Fiber: 11g | Sugar: 14g | Vitamin A: 3419IU | Vitamin C: 10mg | Calcium: 132mg | Iron: 8mg

The post Chickpea and Spinach Curry appeared first on Show Me the Yummy.

Why you’ll love these

• Nutritious. Packed with vitamins, minerals, and protein thanks to sweet potatoes and black beans. 
• Hearty. Meaty mushrooms, fluffy sweet potatoes, and fiber rich beans will keep you full and satisfied for hours. 
• Easy. A quick chop of sweet potatoes is really the only prep involved in this taco recipe. 
• Customizable. Don’t like mushrooms? Ditch ’em! Want it spicy? Throw in some cayenne pepper. 

Ingredients

• Sweet Potatoes – peeled and cubed into 1/2 inch chunks. Not a sweet potato fan? Try Yukon gold potatoes instead. 
• Mushrooms – add a hearty, meaty texture to satisfy the meat lovers. If mushrooms are’t your thing, simply omit and add an additional 8 oz sweet potato. 
• Olive Oil – coats the veggies to ensure a tender texture while roasting. Oil adds healthy fats to these tacos. 
• Spices: Paprika, Cumin, Chili Powder, Onion Powder, Garlic Powder, Salt, and Pepper – these every day spices work together to create a homemade taco seasoning blend. In a rush? Use a store-bought taco seasoning instead. 
• Black Beans – add additional texture and fiber to keep you full and satisfied. Another beans, such as pinto beans, may also be used. 

How to make

1. Place sweet potatoes and mushrooms onto a silicone mat lined baking sheet, then toss with olive oil and spices. 
2. Bake at 425 degrees F until the potatoes are tender, then stir in the black beans. 
3. Serve with tortillas and garnishes of choice and enjoy! 

What to serve with sweet potato tacos

These sweet potatoes are great in either corn or flour tortillas. I love topping them with pico, cilantro lime sauce, and guacamole, but the options are endless. Don’t forget the side dishes!

• Pico de Gallo
• Cilantro Lime Sauce
• Easy Guacamole
• Vegan Cashew Queso
• Sour Cream
• Shredded Cheese
• Shredded Lettuce
• Easy Black Beans
• Instant Pot Spanish Rice
• Instant Pot Mexican Corn Dip

How to store

Leftovers will last in a sealed airtight container in the fridge for 3-4 days or in the freezer for up to 2 months. 

To enjoy again, thaw, if frozen, then heat in the microwave until warm. 

– Jennifer

Print

Sweet Potato Tacos Recipe

These vegan Sweet Potato Tacos combine roasted sweet potatoes and savory black beans to create a quick, nutritious, and delicious meal.

Course Dinner

Cuisine Mexican

Keyword healthy, plant-based meals, plant-based protein, plant-based tacos, potato tacos, vegan, vegan dinner recipe, vegan protein, vegan tacos

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Calories 391kcal

Equipment

• Baking Sheet
• Silicone Mats

Ingredients

• 2 pounds sweet potatoes peeled and cubed into 1/2 in chunks
• 1 (8 oz) package sliced mushrooms can replace with additional sweet potato
• 2 tablespoons olive oil
• 2 teaspoons paprika
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons salt more to less to taste
• 1 teaspoon pepper
• 1 (16 oz) can black beans drained and rinsed

US Customary - Metric

Instructions

• Preheat oven to 425 degrees F and line a baking sheet with a silicone mat.
• Place sweet potatoes and mushrooms onto the prepared baking sheet, drizzle with oil, and sprinkle with paprika, cumin, chili powder, onion powder, garlic powder, salt, and pepper.
• Toss to combine, then bake in preheated oven for 20-30 minutes, or until the potatoes are tender, stirring every 10 minutes.
• Remove from oven, stir in black beans, then taste and re-season, if necessary.
• Serve in tortillas with toppings of choice and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Notes

See What to Serve with Sweet Potato Tacos for ideas on what to top your tacos with!

Nutrition

Calories: 391kcal | Carbohydrates: 69g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Sodium: 1746mg | Potassium: 1381mg | Fiber: 16g | Sugar: 10g | Vitamin A: 32975IU | Vitamin C: 9.9mg | Calcium: 124mg | Iron: 5mg

The post Sweet Potato Tacos Recipe appeared first on Show Me the Yummy.

Happy Meatless Monday! Whether you follow a plant based diet or not, you’re going to fall head over heals for these healthy zucchini oat bars. They’re meant to be eaten as a dessert, hellooo warm and gooey, melted dark chocolate chunks, but they’re definitely healthy enough for breakfast, hellooo naturally sweetened with bananas and raisins. Now wait! I know. Who actually likes raisins? But trust me. You don’t taste them and you won’t even notice the texture, because they get ground up with the oats. These oat bars are full of good for you ingredients, can be vegan and gluten free, are portable, and can be made in advance. All of these things make them PERFECT for an on the go breakfast for you and the kiddos.

Ingredients

These healthy bars are chock full of good for you ingredients like wholesome oats, nutrient dense flaxseed, and zucchini which is loaded with vitamins and minerals. As I said before, these are definitely healthy enough for breakfast, but I’m telling you that antioxidant rich dark chocolate makes these soooo perfect for dessert.

• Old fashioned oats. Most zucchini bars use flour as a base, but today, we’re using oats that we grind into a “flour” in our food processor before adding in the rest of the ingredients. I love using old fashioned oats instead of flour, because it’s rich in fiber!
• Raisins. Instead of sugar, today, we’re using raisins to sweeten our bars. You could also use dates, but dates are often SO expensive and I’ve found that raisins work just as well for a fraction of the cost.
• Ground flaxseed. This doesn’t really serve a purpose other than a nutritional one. Flax is a great source of healthy fat, antioxidants, protein, and fiber.
• Cinnamon. For flavor! I LOVE adding cinnamon, especially in less sweet, healthier recipes, because I think it adds more flavor and natural sweetness.
• Baking soda. This gives these healthy oat zucchini bars a nice little fluff and rise.
• Salt. I ALWAYS use salt when I’m baking. It amps up the flavor and balances the sweetness.
• Ripe bananas. Along with the raisins, we’re using bananas to sweeten these bars. They also keep these bars super moist and tender. Definitely use a nicely browned banana for maximum sweetness and moisture. If you’re not a banana fan, you could TRY to replace with equal parts applesauce or pumpkin, but I can’t guarantee the results for taste and texture.
• Peanut butter. You could really use any nut butter you like, but I like the taste of peanut butter the best. These help bind the bars, so be sure you’re using an all natural, no sugar added, runny peanut butter for best results.
• Applesauce. Like the peanut butter, this helps to bind the bars. Like the banana, this helps add a subtle sweetness. Be sure to use an unsweetened variety to keep the sugar content low!
• Vanilla extract. For flavor! I LOVE adding vanilla, especially in less sweet, healthier recipes, because I think it adds more flavor and natural sweetness.
• Zucchini. You can’t have zucchini bars without zucchini. Healthy zucchini bars, to me, is definitely a “having your cake and eating it too” moment, because you’re eating vegetables, but you’re also eating dessert. #winning 😉
• Dark chocolate chunks. Adds a little sweetness and a WHOLE lotta yum. You just can’t beat the pools of melty dark chocolate that are created during the baking process. You could use any kind of chocolate you have on hand, but I like a less sweet dark chocolate the best!

How to make

While classic zucchini bars can be laden with sugar, these healthy zucchini oat bars are a healthier twist on the classic! I love that these bars are naturally sweetened with raisins and ripe bananas and bonus: it’s a great way to pack in some veggies.

1. Pulse oats and raisins together in the food processor until the mixture looks like flour.
2. Add in the flax, cinnamon, baking soda, salt, bananas, peanut butter, applesauce, and vanilla.
3. Blend until the mixture looks like a batter and all the ingredients are incorporated.
4. Use a spatula to stir in the zucchini and dark chocolate chunks.
5. Bake at 375 degrees F for 20-30 minutes.
6. Cool, slice, and serve!

You can serve these bars immediately, or keep them at room temperature in a sealed airtight container for up to a week. Any longer and they’ll start to mold, because they’re so moist. These healthy zucchini oat bars are great at room temperature, but I prefer to warm them up in the microwave until the dark chocolate is nice and melty again.

Can i make these vegan?

As long as you use a dairy free, vegan dark chocolate chip, these are already vegan! If you’re not vegan, feel free to use any type of chocolate chip you like.

Can i make these gluten free?

As long as you’re using certified gluten free oats, these are already gluten free! If you’re not gluten free, you can use any variety of old fashioned oats.

How to store

Leftovers will last at room temperature for up to 1 week or in the freezer for up to 2 months. For best results, cool the bars completely, slice them into individual bars, wrap in saran wrap, then place into a ziplock baggie or airtight container before storing!

To reheat, unwrap and microwave until warm.

– Jennifer 

Print

Healthy Zucchini Oat Bars

These healthy zucchini oat bars are healthy enough for breakfast, but indulgent enough for dessert. They're vegan, gluten free, and perfect for an on the go nutritious treat! Loaded with oats, flax, zucchini, and naturally sweetened with raisins, bananas, and dark chocolate!

Course Breakfast, Dessert

Cuisine American

Keyword healthy, vegan, zucchini

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 9 bars

Calories 224.07kcal

Author Jennifer Debth

Equipment

• Food Processor
• Square Cake Pans - 8 inch

Ingredients

• 1 1/2 cups old fashioned oats be sure they’re gluten free, if necessary
• 1/2 cup raisins make sure they’re moist and sticky, if they’re not, soak in warm water for 10 minutes, then drain
• 1/4 cup ground flaxseed
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 very ripe bananas
• 1/4 cup creamy peanut butter use an all natural, runny, no sugar added, just nuts variety
• 1/4 cup applesauce
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini squeezed dry
• 1/2 cup dark chocolate chunks plus more for topping, use a vegan brand if desired

US Customary - Metric

Instructions

• Preheat oven to 375 degrees F and grease an 8x8 inch nonstick pan with cooking spray and line with parchment paper.
• Place oats and raisins into a food processor, then process together until the oats resemble a flour.
• Add in flaxseed, cinnamon, baking soda, salt, bananas, peanut butter, applesauce, and vanilla.
• Process until smooth. Scrape down the sides, if necessary.
• Use a spatula to stir in zucchini and chocolate chunks.
• Pour into prepared pan and top with more chocolate chunks.
• Bake in preheated oven for 20-30 minutes or until an inserted toothpick comes out clean.
• Cool in pan for 15 minutes, then slice into 9 large bars.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Notes

You can serve these bars immediately, or keep them in at room temperature in a sealed airtight container for up to a week. Any longer and they'll start to mold, because they're so moist.

Nutrition

Serving: 1bar | Calories: 224.07kcal | Carbohydrates: 31.05g | Protein: 5.77g | Fat: 9.64g | Saturated Fat: 4.04g | Polyunsaturated Fat: 0.33g | Monounsaturated Fat: 0.33g | Cholesterol: 0.1mg | Sodium: 299.54mg | Potassium: 347.26mg | Fiber: 6.25g | Sugar: 8.39g | Vitamin A: 44.34IU | Vitamin C: 5.18mg | Calcium: 52.72mg | Iron: 0.85mg

The post Healthy Zucchini Oat Bars Recipe appeared first on Show Me the Yummy.

When I think of cool weather, I think of fuzzy socks, furry blankets, and soup. There’s really nothing better than coming home on a chilly day to a steaming hot bowl of soup. When I developed this recipe, I wanted to come up with the PERFECT cold day soup. I was completely blown away by just how good this roasted tomato soup turned out to be. So long canned tomato soup! See you never!

Ingredients

You only need nine ingredients for this roasted tomato soup recipe. It’s pretty amazing how so few ingredients can taste so darn good!

• Canned Tomatoes – the base for the soup. I use both the tomatoes and the drained tomato juice from the can so make sure you save the juice! Fresh tomatoes may also be used. 
• Yellow Onion – gives the soup a subtle sweetness. White onion, red onion, or even shallots may be used as well. 
• Garlic – provides a nutty, garlic flavor.
• Olive Oil – used to roast the tomatoes, onion, and garlic.
• Brown Sugar – adds a little bit of sweetness and cuts the acidity of the tomatoes.
• Butter –  makes the soup creamier. If vegan, sub with a plant based vareity.
• Dried Basil – adds a nice herbaceous flavor to the soup. I use this over fresh basil, because I always have it on hand and I prefer the stronger flavor and more subtle texture.
• Bay Leaf – used to add extra flavor. Bay leaves should not be eaten so make sure you remove the leaf before blending the soup!
• Vegetable Broth – use your choice of broth (chicken broth will work just fine.) I stuck with vegetable broth to keep the soup vegetarian/vegan!
• Heavy Cream (optional) – makes the soup even creamier.
• Sour Cream (optional) – adds a bit of tangy creaminess.

How to make roasted tomato soup

This soup is super easy to make and so darn good!

1. Drain tomatoes.
2. Roast the drained tomatoes, onion, garlic, olive oil, brown sugar, and salt on a baking sheet lined with a silicone baking mat.
3. Once roasted, pour veggies, butter, dried basil, bay leaf, tomato juice, and broth into a large stockpot. Simmer then remove bay leaf.
4. Transfer mixture to a blender and blend until smooth.
5. Serve and enjoy with a grilled cheese sandwich!

Just four simple steps and you’ve got the creamiest, coziest, yummiest bowl of soup of all time!

How to make roasted tomato soup vegan

This roasted tomato soup recipe is naturally vegetarian, assuming you use vegetable stock rather than chicken broth, and can easily be made vegan as well! Simply sub vegan butter for butter and leave out the optional heavy cream and sour cream add-ins!

What to serve with roasted tomato soup

My personal favorite thing to serve with this soup is a classic grilled cheese (hello wonder bread and american cheese slices).

• Air Fryer Grilled Cheese
• Caprese Grilled Cheese Sandwich Recipe
• Pear, Blue Cheese, Candied Pecan Salad
• Air Fryer Mozzarella Sticks Recipe
• Quiche Recipe
• Mac and Cheese
• Garlic Bread Recipe
• Homemade Croutons
• Rhodes Rolls

How to store

This soup can be stored in an airtight container in the fridge for 4-5 days or in the freezer for up to 3 months!

To reheat, simply pop in the microwave or in a pot on the stove until warm!

– Jennifer

Print

Roasted Tomato Soup

This Roasted Tomato Soup is pure comfort in a bowl! Loaded with good for you ingredients, this soup is so nutritious and delicious, you'll never think about canned soup again! 

Course Soup

Cuisine American

Keyword creamy, roasted veggies, winter

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Servings 4 people

Calories 178kcal

Author Jennifer Debth

Equipment

• Vitamix
• Baking Sheet
• Silicone Mats

Ingredients

• 1 (28 oz) can whole peeled tomatoes drained - save the juice!
• 1 yellow onion sliced
• 4-6 cloves garlic peeled, but kept whole
• 2 tablespoons olive oil
• 1 tablespoon brown sugar
• 2 tablespoons butter omit or sub with vegan butter if vegan
• 1/2 tablespoon dried basil
• 1 bay leaf
• 1 1/2 cup vegetable broth
• heavy cream optional for topping
• Sour cream optional for topping

US Customary - Metric

Instructions

• Preheat oven to 375 degrees F and line a rimmed baking sheet with a silicone baking mat. 
• Place the drained tomatoes onto the prepared baking sheet with the onion, garlic, olive oil, brown sugar, and salt. 
• Toss together to combine.
• Bake in the preheated oven for 30 mins, stirring half way through.
• Pour the roasted vegetables, butter, dried basil, bay leaf, reserved tomato juices, and broth into a medium sized sauce pan.
• Bring to boil over medium high heat. Then reduce heat and let simmer for 5 minutes.
• Remove bay leaf.
• Blend in high powered blender until smooth.
• Serve with optional ad-ins and a grilled cheese sandwich!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Notes

Vegan? Sub butter for vegan butter and leave out the optional ad-ins.

A reader had success using an immersion blender right in their soup pot! So feel free to try that out instead of using a blender if you like 🙂

Nutrition

Calories: 178kcal | Carbohydrates: 16g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 689mg | Potassium: 438mg | Fiber: 3g | Sugar: 10g | Vitamin A: 595IU | Vitamin C: 21mg | Calcium: 84mg | Iron: 2mg

The post Roasted Tomato Soup appeared first on Show Me the Yummy.

I thought I wasn’t a fan of tofu, because any time I had it, it was bland and mushy. Then I made this air fryer tofu that was flavorful and crispy and I immediately changed my tune. If you have any tofu skeptics in your life, send them this recipe, I bet you it’ll convert them after one bite. 😉

Ingredients

Less than 10 ingredients necessary to make perfect, crispy tofu!

• Extra Virgin Olive Oil – helps create a crispy exterior and a lightly “fried” flavor. Avocado oil or another neutral flavored oil like canola oil may also be used if you’re not a fan of EVOO.
• Chili Garlic Sauce – provides a bit of nutty, spice to the recipe. If you don’t have chili garlic sauce on hand, replace with 1/2 tablespoon minced garlic and 1/2 tablespoon sriracha. Not a fan of spice? Omit the chili garlic sauce or sriracha and just use 1/2 tablespoon minced garlic instead.
• Soy Sauce – soaks into the tofu to give a salty, rich umami flavor. Use a low sodium soy sauce if you’re watching your intake. Gluten free? Use tamari or coconut aminos instead.
• Seasoned Rice Vinegar – balances out the soy sauce with a bright, tangy flavor. Seasoned rice vinegar has the addition of salt and sugar, so if you need to substitute with another vinegar (like apple cider vinegar), use half the amount called for so it doesn’t overpower the other flavors.
• Pure Maple Syrup – adds sweetness to the tofu that provides a nice contrast to the umami flavor from the soy sauce and tang from the vinegar. Maple syrup is a great natural way to add a sweet, molasses flavor to any dish. Feel free to substitute honey or agave.
• Cornstarch – coats the outside of the tofu which makes the exterior extra crispy!
• Tofu – extra firm tofu is the best tofu to use in the air fryer. Other varieties of tofu — silken, soft, medium, and firm — are too soft. Extra firm tofu can easily be cubed, tossed, and air fried without losing its shape.
• Salt – to taste. Salt is necessary to provide additional flavor to the tofu and enhances the other ingredients in the sauce.

How to make

This delicious tofu recipe takes just 15 minutes to prep and 15 minutes to cook! Super quick and super easy!

1. Drain and press tofu, then cut into 32 cubes.
2. In a small bowl, whisk together oil, chili garlic sauce, soy sauce, vinegar, and maple syrup until well-combined.
3. Transfer the sauce to a gallon-sized ziplock baggie, then add in tofu cubes. Seal and gently shake until the tofu is evenly coated. Sprinkle in cornstarch, then seal and shake again.
4. Preheat the air fryer to 375ºF then add in tofu cubes.
5. Air fry for 15 minutes, flipping halfway through, then remove the air fryer and sprinkle with salt. Repeat with remaining tofu.

How do you make crispy tofu in an air fryer?

Here are a few things you can do to get ultra crispy tofu:

• Preheat the air fryer. Let your air fryer preheat to 375ºF before adding in the tofu. This ensures that the outsides start cooking immediately so they get nice and crispy without the inside becoming overcooked.
• Use extra firm tofu. Other varieties of tofu don’t have enough structure and contain too much moisture to get crispy. Make sure you use extra firm.
• Press the tofu. Use a tofu press or read this article on how to press tofu to get any excess moisture out of the tofu. The less moisture, the crispier it will be.
• Toss with cornstarch. Cornstarch helps absorb moisture as the tofu cooks which results in a crispier exterior.
• Don’t overcrowd the air fryer. I recommend cooking your tofu in batches so you can cook smaller amounts at a time. If the pieces are all on top of each other, the air won’t be able to circulate properly and parts of the tofu may be soggy.
• Shake halfway through. Gently shake the air fryer basket halfway through the 15 minute cook time to redistribute the tofu. This ensures that the air reaches every side of the tofu so it’s evenly cooked and crispy all the way around.

What happens if you don’t press tofu?

You can still eat tofu if you don’t press it, but the flavor and texture won’t be good. Pressing tofu removes the excess moisture which allows the tofu to absorb flavors from the seasonings and marinade and allows the outside to become crispy. To press tofu: use a tofu press or read this article on how to press tofu to get any excess moisture out of the tofu. The less moisture, the crispier and more flavorful it will be.

Can you bake the tofu?

If you don’t have an air fryer, this tofu recipe is easy to make in the oven as well:

• Preheat your oven to 400ºF.
• Follow the tofu prepping instructions as listed.
• Spread the tofu onto a greased baking sheet and bake for 20-30 minutes, flipping halfway through.

What to serve with air fryer tofu

Tofu is so versatile and can be served a number of different ways with several sides:

• Tofu Fried Rice
• Easy Asian Noodles
• Thai Peanut Sauce

How to store

Leftover tofu will last in an airtight container in the fridge for 4-5 days or in the freezer for 4-6 months. To reheat, thaw in the fridge, if frozen, then warm in the air fryer to re-crisp. – Jennifer

Print

Air Fryer Tofu

This Air Fryer Tofu is soft on the inside, but ultra crispy on the outside. It's marinated in a flavorful sauce and makes the perfect addition to any meal!

Course Dinner, Lunch

Cuisine Chinese

Keyword 15 minute prep, air fryer, extra firm tofu

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 people

Calories 130kcal

Author Jennifer Debth

Equipment

• Air Fryer
• Ziploc Bags - Gallon

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 tablespoon chili garlic sauce
• 1 tablespoon soy sauce or gluten free substitute such as coconut aminos
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon pure maple syrup
• 2 tablespoons cornstarch
• 1 (16 oz) block extra-firm tofu drained and pressed very well, then cubed into 32 chunks
• Salt to taste

US Customary - Metric

Instructions

• Preheat air fryer to 375 degrees F and grease the basket generously with cooking spray.
• In a small bowl, whisk together oil, chili garlic sauce, soy sauce, vinegar, and maple syrup until well combined, then pour into a gallon sized baggie.
• Add tofu to the baggie, then seal and gently shake until evenly coated.
• Sprinkle the cornstarch over the tofu, then seal and gently shake until the tofu is evenly coated in the cornstarch.
• Working in batches, add tofu cubes to the preheated air fryer basket in a single layer (make sure no pieces are touching to ensure even cooking and crisping).
• Air fry for 15 minutes, gently flipping halfway through.
• Remove from air fryer, sprinkle with salt, then repeat with remaining tofu.
• Serve as desired (example: tofu fried rice or with some sort of dipping sauce) and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1person | Calories: 130kcal | Carbohydrates: 11g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 533mg | Potassium: 196mg | Fiber: 1g | Sugar: 5g | Calcium: 42mg | Iron: 2mg

The post Air Fryer Tofu appeared first on Show Me the Yummy.

Why you’ll love these

• Plant-Based. Whether you follow a vegan diet or simply want to incorporate more meatless meals, these burgers won’t disappoint. 
• Flavorful and Juicy. Thanks to fresh herbs, spices, and black beans, these burgers pack a punch while remaining SO moist.
• Easy. Throw a handful of ingredients into a food processor, and BOOM you’ve got yourself a great meatless meal. 
• Versatile. Use your favorite spices, toppings, and sides to create a new dish every time. 

What is a black bean burger?

A black bean burger is a meatless burger that’s made primarily from black beans. Serve it up on a bun with your favorite toppings just as you would with beef.

What does a black bean burger taste like?

These burgers have earthy, slightly sweet notes from the black beans, and are further flavored with fresh cilantro, tangy red onions, and smoky spices such as chili powder, cumin, and paprika. When made as directed, they almost have a taco flavor! 

Ingredients

• Chia Seeds and Water – create a vegan egg alternative that is packed with omega-3 fatty acids.,
• Veggies: Green Bell Pepper, Red Onion, and Garlic – provide flavor, nutrients, and color! Feel free to use whatever bell pepper/onion you have on hand (red bell pepper, green onion).  
• Cilantro – provides an earthy, bright flavor to balance out the smoky spices. Don’t love cilantro? Try parsley instead! 
• Spices: Chili Powder, Cumin, Paprika, and Salt – give these burgers a Tex-Mex flair. Feel free to use your favorite combination of spices instead. 
• Black Beans – our MVP that loads these burgers with protein and fiber. Be sure to rinse and drain the canned beans thoroughly. 
• Old Fashioned Oats – our binding agent that helps hold the burgers together. Use certified gluten free oats, if necessary. 

How to make

1. Pulse together veggies and spices in a food processor, then pulse in chia “egg”, beans, and oats.
2. Refrigerate for 1 hour, shape into patties, then bake for 20 minutes on a silicone mat lined baking sheet. 
3. Serve with your favorite burger fixings and enjoy!

How to shape black bean burgers

Use a measuring cup to portion out the black bean patty mixture evenly, then use your hands to flatten and shape them into patties. 

What holds black bean burgers together?

Old fashioned oats and a chia “egg” (made with chia seeds and water) act as binding agents that hold the patties together. 

Can i fry them?

Yes, simply heat avocado oil on a large non-stick skillet, then pan fry on both sides until the outside is crispy and the interior is hot. 

Are black bean burgers healthy?

Absolutely! These burgers are full of vitamins, minerals, protein, and fiber. They’re also low in fat and calories if you’re watching your intake. 

What to put on a black bean burger

Use your favorite burger toppings! These black bean burgers do, however, have a slight tex-mex flavor, so here are some of my favorite topping ideas: 

• Guacamole
• Pico de gallo
• Vegan cashew queso
• Pickled red onions
• Lettuce
• Tomato
• Vegan mayo, ketchup, and/or mustard
• Pickles

What to serve with black bean burgers

• Air fryer sweet potato fries
• Air fryer tater tots
• Vegan pasta salad
• Vegan lemon bars

How to store

Leftovers will last in a sealed airtight container in the fridge for 3-4 days or in the freezer for up to 3 months. 

To enjoy again, thaw, if frozen, then pan-fry or bake until warmed through. 

– Jennifer

Print

Black Bean Burger Recipe

These Black Bean Burgers are a satisfying and nutritious plant-based alternative to a classic family favorite! Quick, easy, and flavorful.

Course Dinner

Cuisine American

Keyword Best black bean burger, Easy vegetarian burger, Healthy black bean burger, Homemade plant-based burger, How to make black bean burgers, Vegan black bean burger

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 burgers

Calories 235kcal

Equipment

• Food Processor
• Baking Sheet
• Silicone Mats

Ingredients

Black Bean Burgers

• 1 tablespoon chia seeds
• 3 tablespoons water
• 1/2 green bell pepper roughly chopped
• 1/2 small red onion roughly chopped
• 2 cloves garlic peeled
• 1/4 cup cilantro
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt plus more to taste
• 1 (15 oz) can black beans drained and rinsed, then dried
• 3/4 cups old fashioned oats

Burger Fixing Ideas

• Burger buns
• Guacamole
• Pico de gallo
• Vegan Cashew Queso
• Pickled red onions

US Customary - Metric

Instructions

• In a small bowl, combine chia seeds and water. Set aside for 10-15 minutes, or until the chia seeds have soaked up all the water. This is your chia "egg". 
• Place pepper, onion, garlic, cilantro, chili powder, cumin, paprika, and salt into a food processor, then pulse until the veggies have been finely chopped.
• Add in chia "egg", black beans, and oats, pulse again until everything has been well combined, then place in the fridge for 1 hour.
• Preheat oven to 375 degrees F and line a baking sheet with a silicone mat.
• Using a 1/2 cup measuring cup, divide the mixture into 4 even patties, then use your hands to shape them into burger patties.
• Bake in preheated oven for 10 minutes.
• Flip, then bake an additional 10 minutes.
• Serve with your favorite burger fixings and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Nutrition

Serving: 1burger patty | Calories: 235kcal | Carbohydrates: 41g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 912mg | Potassium: 513mg | Fiber: 15g | Sugar: 1g | Vitamin A: 981IU | Vitamin C: 14mg | Calcium: 74mg | Iron: 4mg

The post Black Bean Burger Recipe appeared first on Show Me the Yummy.

Why you’ll love this vegan chickpea salad

• Plant-based. Perfect for vegans, vegetarians, or anyone looking to incorporate more meatless meals into their lives.
• Nutritious. Thanks to chickpeas, this recipe is a great source of fiber and protein!
• Versatile. Have it on its own, on a cracker, as a sandwich, and more! 
• Easy. I bet you already have most ingredients of these ingredients on hand and bonus: it’s a cinch to make!
• Flavorful. The sauce is creamy, nutty, and tangy and the salad is packed with textures from crisp celery, crunchy pecans, and chewy raisins.

Ingredients

Creamy Cashew Sauce

• Cashews – roasted, salted cashews break down into a creamy sauce and provides a rich, nutty flavor. 
• Water – helps the cashews blend into a luxuriously creamy sauce.  
• Herbs – cilantro and/or parsley work in this recipe. The choice is yours – use one or the other or try a combination of the two! Dill, basil, or even mint might work as well. 
• Acids: Apple Cider Vinegar and Lemon Juice – provide a tangy kick to balance out the richness of the cashews.
• Dijon Mustard –  adds a savory, tangy depth of flavor.

Vegan Chickpea Salad

• Chickpeas  – you’ll need 3 (15 oz) cans that have been drained and rinsed. This is our main ingredient which is full of plant-based protein and fiber.
• Veggies: Celery and Red Onion – both offer a refreshing crunch and subtly sharp flavor. Use green onions instead of red onion for less bite. 
• Pecans – add a nutty flavor and extra crunch.
• Raisins – balances the savory elements with a sweet flavor and chewy texture.

How to make

1. Use a high powdered blender to blend the cashews, water, cilantro/parsley, vinegar, lemon juice, Dijon, salt, and pepper until smooth. This is our cashew sauce. 
2. In a large bowl, combine chickpeas, celery, pecans, raisins, and red onion. Toss with the cashew dressing, then chill in the fridge if desired, and enjoy!

Variations

• Make it spicy. Blend a jalapeno into the cashew sauce for a kick of heat!
• Use different nuts. Swap pecans for walnuts, almonds, or your favorite seed!
• Try another fruit. Replace raisins with dried cranberries, chopped dates, or even fresh fruit such as chopped apple.
• Make it creamier. Add in some healthy fats by blending an avocado into the dressing.

How to serve vegan chickpea salad

• Use as a sandwich filling. Toast your favorite bread and voila! Lunch is served. Throw on some arugula and vegan cheese if you’re feeling extra. 
• Serve as a dip. Scoop it with crackers or bell pepper wedges for a quick, nutritious, and filling snack. 
• Make it into a salad. Spoon over a bed of mixed greens for a hearty, yet light salad.

What to serve with vegan chickpea salad

This vegan chickpea salad is hearty enough to serve on its own, but is also great with a variety of sides: 

• Chips and Vegan Cashew Queso
• Instant Pot Applesauce
• Air Fryer Sweet Potato Fries
• Instant Pot Minestrone

How to store

Leftovers will last in an airtight container in the fridge for up to 5 days or in the freezer for up to a month. 

To enjoy again, thaw in the fridge, if frozen, then serve and enjoy!

– Jennifer

Print

Vegan Chickpea Salad

This vegan chickpea salad is a protein-packed, plant-based delight that perfectly combines crunch, creaminess, and wholesome goodness in every bite.

Course Lunch

Cuisine American

Keyword chickpea salad sandwich recipe, high protein vegan meals, plant-based meals, vegan sandwich recipes

Prep Time 20 minutes

Cook Time 0 minutes

Total Time 20 minutes

Servings 6 people

Calories 676kcal

Author Jennifer Debth

Equipment

• Vitamix
• Mixing Bowls
• Tupperware

Ingredients

Creamy Cashew Sauce

• 1 cup roasted, salted cashews
• 1/4 cup water
• 1/4 cup cilantro/parsley use one or the other or use a combination of both!
• 2 tablespoons apple cider vinegar
• 2 tablespoons lemon juice
• 1 tablespoon Dijon mustard
• 1 teaspoon salt plus more to taste
• 1/2 teaspoon pepper

Vegan Chickpea Salad

• 3 (15 oz) cans chickpeas drained
• 1 cup diced celery
• 1 cup roasted, salted pecans chopped
• 1/2 - 1 cup raisins
• 1/2 red onion finely diced
• Toasted bread, crackers, bell peppers, etc. for serving

US Customary - Metric

Instructions

Creamy Cashew Sauce

• Place cashews, water, cilantro/parsley, vinegar, lemon juice, Dijon, salt, and pepper into a high powered blender and blend until smooth.
• Taste and re-season, if necessary, then set aside.

Vegan Chickpea Salad

• Place chickpeas, celery, pecans, raisins, and red onion into a large bowl, then toss with dressing.
• Taste and re-season, if necessary, chill in the fridge, if desired, and enjoy on bread, crackers, etc.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1serving | Calories: 676kcal | Carbohydrates: 89g | Protein: 25g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 14g | Sodium: 598mg | Potassium: 1090mg | Fiber: 21g | Sugar: 13g | Vitamin A: 190IU | Vitamin C: 8mg | Calcium: 146mg | Iron: 9mg

The post Vegan Chickpea Salad appeared first on Show Me the Yummy.

This easy guacamole recipe has only 8 ingredients, takes about 5 minutes to put together, and is vegan, gluten-free, and AMAZING! Funnily enough, before I wrote down this recipe, I had never actually measured out the ingredients for this easy guacamole recipe. But that’s because it’s SO customizable. Make it to suit your tastebuds! This guacamole isn’t muddled with tons of crazy flavors so it really showcases the creaminess of the avocado, the acidity of the tomatoes and lime, and the freshness of the cilantro.

Ingredients

Because this recipe is so simple, be sure to use the freshest ingredients possible!

• Avocado – the riper, the better! Delicious, creamy, and healthy. Guacamole isn’t guacamole without avocados!
• Lime Juice – gives the guacamole a nice tangy flavor and cuts the creaminess of the avocado with acidity.
• Sweet White Onion – the traditional onion for guacamole. Red onion would also be yummy and gives the guac a beautiful color.
• Roma Tomatoes – adds texture and a little bit of sweetness.
• Garlic – gives the dip a nutty taste.
• Cilantro – adds an herbaceous and fresh flavor to the guac.
• Cayenne Pepper – adds spice. You could replace with jalapeno, but I love the subtle flavor of cayenne.
• Salt – brings out all the flavors! Don’t be shy!

How to make

1. Prep your avocados by cutting the avocado down the middle, removing the pit, and scooping the inside out.
2. Place in a mixing bowl, cover with lime juice, and mash to desired consistency.
3. Stir in onion, tomatoes, garlic, cilantro, cayenne pepper, and salt.
4. Taste and re-season if necessary then serve and enjoy!

Tips for making the best guacamole

• Use ripe avocados. Avocados that aren’t ripe are hard, not very creamy, and don’t taste as good. See below for how to pick avocados.
• Prep all the ingredients before cutting into your avocados. Avocados brown quickly, so have everything else ready to go!
• Mash the avocados with lime juice before stirring the remaining ingredients in. Covering the avocados immediately in lime juice helps prevent the avocado from browning.
• Adjust to your tastebuds. Customize this guacamole recipe to your liking. Use more or less cayenne, lime juice, tomatoes, cilantro, etc.
• Serve right away. Guacamole browns fairly quickly, so I love serving this as quickly as possible!
• Pair with a hearty tortilla chip. This is a thick dip, so make sure your tortilla chips won’t break on you!

How to pick avocados for guacamole

1. Look at the color of the skin. Pick an avocado that is darker in color – it’s likely that a darker avocado is more ripe than a lighter colored avocado.
2. Check the firmess. A ripe avocado should feel slightly soft, but not mushy when gently squeezed in your hand.
3. Check for bruises. If any part of the avocado feels overly squishy, move on to the next avocado!

How to mash avocados for homemade guacamole

How to mash avocados depends on how smooth or chunky you want your guacamole.

• Use a food processor for an ultra smooth and creamy guacamole.
• Use a hand mixer for a smooth guacamole with a chunks here and there.
• Use a potato masher or fork for an in between, chunky but not too chunky consistency. A potato masher is quicker and easier than a fork.
• Use a knife to cube the avocado for a super chunky texture.

A potato masher is my tool of choice!

Is guacamole healthy?

This guacamole is absolutely healthy! Avocados are full of healthy fats and guacamole as a whole is packed with the freshest herbs and vegetables, which makes it a super healthy snack. 1/8th of this dip contains 171 calories, 15 grams of fat, 11 carbs, 7 grams of fiber, and 2 grams of protein.  Pair it with multi-grain tortilla chips or even crunchy carrots for a complete snack!

Guacamole add-ins

I LOVE this classic guacamole recipe as is, but here are some fun ways to mix it up.

• Fruit – try dicing up mango, pineapple, or even peaches for a fresh, fruity twist.
• More Spice – chop up some jalapeños and mix those into the guac.
• Chopped Nuts – sliced almonds would be a really good addition for some crunch.
• Cheese – I love stirring in a little bit of feta or cotija cheese.
• Sour Cream – for some extra tang and even more creaminess. You could also try Greek yogurt for a lightened-up version!
• Grilled Corn – mix in some of this Mexican grilled corn.
• Salsa – try stirring in classic salsa or pineapple salsa for some extra flavor!

What to serve with guacamole recipe

Load this easy guacamole recipe on tacos, burritos, burgers, chips, you name it! Here are some of my all time favorite recipes to eat with a generous helping of creamy guac.

• Tacos
• Enchiladas
• Quesadillas
• Burgers

How to store

Store leftover guacamole in an airtight container in the fridge for 1-2 days.

How to keep guacamole from turning brown

Avocados oxidize really quickly so leftover guacamole will likely turn brown—although the lime juice helps slow down this process. One way to keep the guacamole fresh is to cover your tupperware with plastic wrap before sealing with the lid.

– Jennifer

Print

Easy Guacamole Recipe

This is the BEST Easy Guacamole Recipe. A classic chip dip with fresh ingredients and simple seasonings. The best part? It’s easily customizable!

Course Appetizer, Side Dish

Cuisine American, Mexican

Keyword 5 minutes, dip, easy

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Servings 8 people

Calories 171kcal

Author Jennifer Debth

Equipment

• Tupperware

Ingredients

• 4 small avocados pitted and scooped out of the skin
• 1/4 cup freshly squeezed lime juice
• 1/2 white onion finely diced
• 2 roma tomatoes finely diced
• 4 cloves garlic minced or pressed
• 1/4 cup Cilantro chopped
• 1/2 teaspoon cayenne pepper
• 1 teaspoon salt or more to taste

US Customary - Metric

Instructions

• Prep your avocados: cut avocado down the middle and take out the pit. Scoop the flesh onto a cutting board and cut into chunks. This makes mashing easier.
• Immediately place avocado in a mixing bowl and cover with the lime juice.
• Mash until desired consistency is reached.
• Stir in diced onion, tomatoes, garlic, cilantro, cayenne, and salt.
• Adjust seasonings, if desired.
• Cover tightly with saran wrap and chill until cold.
• Serve immediately with tortilla chips!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Nutrition

Calories: 171kcal | Carbohydrates: 11g | Protein: 2g | Fat: 15g | Saturated Fat: 2g | Sodium: 299mg | Potassium: 549mg | Fiber: 7g | Sugar: 2g | Vitamin A: 360IU | Vitamin C: 15.6mg | Calcium: 18mg | Iron: 0.6mg

The post Easy Guacamole Recipe appeared first on Show Me the Yummy.

This vegan meatloaf is one of those meals that not only tastes good, but makes you FEEL good. It’s packed with flavor AND nutrients. Win-win? I think so! Whether you’re vegan, an occasional plant-eater, or just love delicious food, this recipe is sure to please.

What is vegan meatloaf made of?

Vegan meatloaf is a great meatless alternative to traditional meatloaf. Instead of meat, it uses a blend of veggies and beans! 

• Veggies: onions, carrots, celery, and bell pepper add vitamins and fiber.
• Oats and flaxseed: our binders that help keep the meatloaf together and bonus: they’re a great source of fiber and healthy fats.
• Chickpeas: our protein source that also gives the meatloaf its hearty, “meaty” texture.
• Flavor Enhancers: ketchup, soy sauce, and vegan Worcestershire sauce add a depth of savory, umami flavor.

Ingredients

Topping & Dipping Sauce

• Ketchup – adds a tangy, sweet base to the sauce. Use a sugar-free version if you’d like to decrease the sugar amount. 
• Coconut Sugar – an unrefined sugar that adds a caramel-like sweetness to the sauce.
• Yellow Mustard – adds a tangy kick. Feel free to sub with Dijon mustard if that’s what you have on hand. 

Vegan Meatloaf

• Extra Virgin Olive Oil – used for sautéing the veggies. Avocado oil,  coconut oil, or even vegan butter would work as well. 
• Veggies: Onion, Carrots, Celery, Bell Pepper, Garlic – work together to provide flavor, texture, and nutrients to the loaf. Feel free to swap or add veggies according to your preference.
• Old Fashioned Oats –  processed to provide a breadcrumb-like texture. They help bind the loaf to keep it from falling apart when cut into. Use a certified gluten-free variety, if necessary. 
• Nutritional Yeast – adds a cheesy, umami flavor and is packed with B-vitamins.
• Ground Flaxseed – works with the oats to act as a binder for the meatloaf and provides omega-3 fats.
• Chickpeas – gives the meatloaf a hearty texture and tons of plant-based protein. Be sure to use 2 (15 oz) cans that have been drained and rinsed. 
• Seasonings: Ketchup, Soy Sauce, and Vegan Worcestershire Sauce – add flavor while also providing moisture to the dish. 

How to make

1. Make the topping/dipping sauce by whisking ketchup, coconut sugar, and yellow mustard together in a small bowl. Set it aside.
2. Sauté veggies in an oiled pan until tender, then season with salt and pepper. Set aside to cool.
3. Process oats, yeast, and flaxseed in a food processor, then pulse in chickpeas, ketchup, soy sauce, vegan Worcestershire sauce, and cooked veggies.
4. Press the mixture into a greased loaf pan, cover with foil, then bake at 375 degrees F for 30 minutes.

6. Remove the foil, spread some of topping sauce on the loaf, then bake, uncovered, for an additional 15 minutes.
7. Cool, then slice, serve and enjoy!

Variations

• Make it spicy. Add crushed red pepper flakes or cayenne pepper for a little kick. You could even add in some sriracha to the topping/dipping sauce.
• Swap the beans. Switch the chickpeas for black beans or lentils for a different taste and texture. If using black beans, try adding in some taco seasoning for some Mexican flair!
• Make it gluten-free. Use gluten-free oats and soy sauce if you’re gluten intolerant. Be sure to check the labels of all the ingredients to ensure they’re also gluten-free.

Tips

• Don’t over-process. When processing the chickpeas in the food processor, be careful to not do too much. You want a chunky texture, not a mushy puree.
• Let it rest. The meatloaf should cool for 15 minutes before slicing. This helps keep it from crumbling apart. 

What to serve with vegan meatloaf

This comfort food is perfect paired next to a potato dish, something green, and of course, bread! 

• Potatoes: try my classic mashed potatoes (use plant based butter/milk) or these roasted potatoes (omit the parmesan). 
• Greens: roasted veggies, green beans, or a leafy green salad with any of our salad dressings would be a great addition.
• Bread: try vegan cornbread or any of your favorite store-bought loafs to soak up any of the extra dipping sauce!

How to store

Leftovers will last in an airtight container in the fridge for 4-5 days or in the freezer for 2-3 months. 

To reheat: thaw, if frozen, then wrap individual slices in foil, then bake at 350 degrees F for 15-30 minutes or until hot. 

– Jennifer

Print

Vegan Meatloaf

This mouthwatering Vegan Meatloaf is a plant-based wonder that's as nutritious as it is delicious! Packed with veggies and chickpeas for a complete and satisfying meal.

Course Main Dish

Cuisine American

Keyword chickpea meatloaf, healthy meatloaf recipe, meatless meatloaf, plant-based meatloaf, vegan comfort food

Prep Time 15 minutes

Cook Time 1 hour

Total Time 1 hour 15 minutes

Servings 8 slices

Calories 325kcal

Author Jennifer Debth

Equipment

• Mixing Bowls
• Loaf Pan
• Frying Pan - 12 inch
• Food Processor

Ingredients

Topping & Dipping Sauce

• 3/4 cup ketchup
• 1/4 cup coconut sugar
• 2 tablespoons yellow mustard

Vegan Meatloaf

• 2 tablespoons extra virgin olive oil
• 1 yellow onion diced
• 2 carrots diced
• 2 ribs celery diced
• 1 red bell pepper diced
• 1 tablespoon minced garlic
• 1 cup old fashioned oats gluten free, if necessary
• 1/4 cup nutritional yeast
• 2 tablespoons ground flaxseed
• 2 (15 oz) cans chickpeas drained and rinsed
• 2 tablespoons

  ketchup


• 1 tablespoon soy sauce or tamari to keep gluten free, if necessary
• 1 tablespoon vegan Worcestershire sauce

US Customary - Metric

Instructions

Topping & Dipping Sauce

• Place ketchup, coconut sugar, and yellow mustard into a small bowl, then whisk until smooth. Set aside.

Vegan Meatloaf

• Preheat the oven to 375 degrees F and grease a 9x5 inch loaf pan with cooking spray. Set aside.
• Heat oil in a medium non-stick pan, then once hot, add in onion, carrots, celery, bell pepper, and garlic, and cook, stirring regularly, until the carrots are tender, about 10 minutes.
• Season with salt and pepper, to taste, then set aside to cool slightly.
• Place oats, yeast, and flaxseed into a food processor, then process until the oats resemble a fine flour.
• Add in chickpeas, ketchup, soy sauce, vegan Worcestershire sauce, and cooked veggies, then pulse a few times* - you don’t want it mushy, just enough to break down the chickpeas. It’s ok if there are chunks.
• Taste and re-season, if necessary, then press the mixture into the prepared baking pan.
• Cover with foil and bake in the preheated oven for 30 minutes.
• After 30 minutes, remove the foil, spread 1/4 cup topping sauce evenly on top of the loaf and bake, uncovered, for an additional 15 minutes or until the inside of the meatloaf is hot.
• Remove from the oven and cool in the pan for 15 minutes, before slicing and serving with additional sauce for dipping!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

*I think I did about 5 pulses, scrapped down the sides, then did an additional 5 pulses. This will vary on size and strength of food processor.

Nutrition

Serving: 1slice | Calories: 325kcal | Carbohydrates: 54g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 471mg | Potassium: 619mg | Fiber: 11g | Sugar: 16g | Vitamin A: 3226IU | Vitamin C: 24mg | Calcium: 86mg | Iron: 4mg

The post Vegan Meatloaf appeared first on Show Me the Yummy.

This Easy Pico de Gallo Recipe is one of our most popular recipes (originally posted April 13, 2016), so I’ve updated it to include a how-to video! Enjoy!

Want more Mexican inspired dips? Be sure to also check out: fresh salsa, loaded queso, instant pot mexican corn dip, grilled corn and avocado salsa, and cream cheese salsa dip!

All hail this Easy Pico de Gallo Recipe. While this may be the easiest recipe EVER, it’s also one of my favorites.

But before we get to the recipe, I feel like we need to answer the # 1 question I always get:

What is the difference between salsa and authentic pico de gallo?

Salsa in Spanish means “sauce” and pico de gallo means “beak of rooster”.

So that doesn’t really tell us much does it?

Ha!

Basically, salsa is more of a “sauce” aka more liquid and pico de gallo has much less liquid and tends to be more chunky! Also, some salsas are cooked while pico de gallo is always left raw!

And now for most asked question # 2:

Why is it called pico de gallo?

This is debatable and I’d love to hear more in the comments below if you have any insight!

From what I’ve read, however, there are two main theories about why pico de gallo or “beak of rooster” got it’s name:

1. It resembles the colors of a rooster
2. People used to eat it by picking it up with their index finger and thumb, which resembles a rooster’s beak

Regardless of the technicalities of this recipe, let’s just say, this easy pico de gallo is really ridiculously delicious . . .

and you should just make it already! 😉 

For me, having a food blog means that I hardly ever get to go back to an old recipe and make it again, because I’m constantly testing and trying new recipes.

Most of the time it’s great, because I never get sick of any one particular recipe, but it kinda stinks, too, because there are a lot of recipes that I haven’t made in FOREVER (like this these Healthy Turkey Tacos Trevor requests at least once a month 😉 )

This Easy Pico de Gallo, however, in an exception. Over the past few months, I’ve made it to go with my Slow Cooker Carne Asada, my Loaded Chicken Nachos, my Cauliflower Taco Skillet, and . . .

chips.

All the chips.

Whatever the dish, this Easy Pico de Gallo immediately takes the dish to the next level. It’s bright, it’s fresh, and helllooo it’s full of flavor.

Did I mention that it’s EASY too? 😉

What is in the best pico de gallo recipe?

• Roma tomatoes
• Yellow onion
• Cilantro
• Jalapeno
• Fresh lime juice
• Garlic
• Salt

Basically all you’re doing is chopping tomatoes, onion, cilantro, jalapeno, and garlic. Place that into a large bowl and stir in some lime juice and plenty of salt.

Serve immediately if you’re absolutely needing some fresh pico right then and now (I can’t blame you), but I would recommend, if you can, making this ahead of time so the pico de gallo has a chance to chill and really build its flavor.

Honestly, this is best the next day. 🙂

And it’s seriously so so good.

Bright fresh tomatoes with my favorite herb: cilantro + spicy jalapeno, my beloved garlic, onion, and a generous squeeze of tart lime.

This is perfect with any of the above recipes I’ve mentioned, but really, just grab some chips and go to town!

Is easy pico de gallo healthy for you?

Yes. Yes. YES!

Other than that tortilla chip vessel you’re probably going to use to eat this with. 😉

I’d say this recipe makes enough for two to enjoy with chips, but it’s easily doubled, tripled, or even quadrupled, for when you want more!

This Easy Pico de Gallo Recipe is classic, fresh, and don’t forget, ultra delicious!

– Jennifer

What are your favorite ways to use pico de gallo? Show me the yummy!

Print

Easy Pico de Gallo Recipe

This Easy Pico de Gallo Recipe comes together in a matter of minutes! Fresh tomatoes, onion, cilantro, jalapeno, lime, & garlic make this truly delicious.

Course Snack/Appetizer

Cuisine Mexican

Keyword authentic pico de gallo recipe, best pico de gallo recipe, pico de gallo recipe easy

Prep Time 10 minutes

Total Time 10 minutes

Servings 2 people

Calories 43kcal

Equipment

• Nesting Bowls

Ingredients

• 5 whole roma tomatoes diced
• 1/4 large yellow onion diced
• 1/4 cup Cilantro minced
• 1/2 large jalapeno pepper minced, seeded if you want a more mild taste
• 2 tablespoons freshly squeezed lime juice
• 2 cloves garlic minced or pressed
• salt to taste

Instructions

• Place all ingredients into a large bowl.
• Mix and season with salt, to taste.
• Cover and place in fridge until ready to serve!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Nutrition

Calories: 43kcal | Carbohydrates: 9g | Protein: 1g | Sodium: 10mg | Potassium: 387mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1465IU | Vitamin C: 32.3mg | Calcium: 21mg | Iron: 0.4mg

The post Easy Pico de Gallo Recipe appeared first on Show Me the Yummy.