1-Pot Vegetable Green Curry

This 1-pot curry is made in 30 minutes with ingredients you likely have on hand right now. Plus, the vegetable and protein options are customizable. Let us show you how it’s done!
About Green Curry
Green curry is a popular Thai dish believed to have or…

1-Pot Vegetable Green Curry

This 1-pot curry is made in 30 minutes with ingredients you likely have on hand right now. Plus, the vegetable and protein options are customizable. Let us show you how it’s done!

About Green Curry

Green curry is a popular Thai dish believed to have originated in the early 20th century (source). It’s made with green curry paste, coconut milk, veggies, and meat and/or seafood.

The flavor base (Thai green curry paste) is traditionally made from a combination of green chilies, shrimp paste, garlic, shallots, lemongrass, peppercorns, kaffir limes, and cumin seeds (source).

1-Pot Vegetable Green Curry from Minimalist Baker →

Gluten-Free Vegan Sausage Pizza

When craving pizza night, this is the recipe I go for: a simple gluten-free crust (either store-bought or homemade), simple red sauce, quick sautéed veggies, our homemade vegan sausage, and nut cheese.
The result is an incredibly comforting meal made …

Gluten-Free Vegan Sausage Pizza

When craving pizza night, this is the recipe I go for: a simple gluten-free crust (either store-bought or homemade), simple red sauce, quick sautéed veggies, our homemade vegan sausage, and nut cheese.

The result is an incredibly comforting meal made with 9 real, whole food ingredients that taste AMAZING. Let us show you how it’s done!

Pizza Crust

For this version, we used Simple Mills Gluten-Free Crust (NOT SPONSORED, we just love it!) to keep it quick and easy so we could focus on the homemade toppings.

Gluten-Free Vegan Sausage Pizza from Minimalist Baker →

Easy 1-Pan Salmon Red Curry

We have a thing for curries and salmon, so we recently decided to marry the two.
The result is a 1-pan, incredibly satisfying and flavorful dinner that’s ready in just 30 minutes. Let us show you how it’s done!
This curry starts with briefly marinatin…

Easy 1-Pan Salmon Red Curry

We have a thing for curries and salmon, so we recently decided to marry the two.

The result is a 1-pan, incredibly satisfying and flavorful dinner that’s ready in just 30 minutes. Let us show you how it’s done!

This curry starts with briefly marinating the salmon in a mixture of salt, coconut aminos, and chili garlic sauce for an extra boost of flavor. In a pinch, this step can be skipped!

Easy 1-Pan Salmon Red Curry from Minimalist Baker →

Perfect Pan Pizza

Here’s how to make the incredible pan pizza at home! It’s got thick pillowy crust and tastes like your favorite pizzeria…but even better. Eh ’em. Calling all lovers of thick, pillowy pizza crust! This epic homemade pan pizza tastes just like the thick crust pizza from your favorite pizzeria. The smell wafting from the oven is enough to make you visibly drool (we did!). Cooking in a cast iron skillet makes the crust crispy on the outside and soft on the inside: and the cheese goes all the way to the edges. These supreme-style toppings with gooey cheese and garlicky tomato sauce…well, it’s true perfection. Side benefit: it’s easy to make, too. Here’s how to make the best pan pizza! How to make pan pizza: an overview Alex and I have spent years honing the art of Neapolitan-style artisan pizza and the perfect Margherita. But we’d never mastered American-style pan pizza: until now! While this style takes a little longer to make, it’s actually easier! You don’t have to shape the dough or worry about transferring it to a pizza stone. Throw it in a cast-iron skillet and let the oven do the magic! Here’s a basic outline of what […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Here’s how to make the incredible pan pizza at home! It’s got thick pillowy crust and tastes like your favorite pizzeria…but even better.

Pan pizza

Eh ’em. Calling all lovers of thick, pillowy pizza crust! This epic homemade pan pizza tastes just like the thick crust pizza from your favorite pizzeria. The smell wafting from the oven is enough to make you visibly drool (we did!). Cooking in a cast iron skillet makes the crust crispy on the outside and soft on the inside: and the cheese goes all the way to the edges. These supreme-style toppings with gooey cheese and garlicky tomato sauce…well, it’s true perfection. Side benefit: it’s easy to make, too. Here’s how to make the best pan pizza!

How to make pan pizza: an overview

Alex and I have spent years honing the art of Neapolitan-style artisan pizza and the perfect Margherita. But we’d never mastered American-style pan pizza: until now! While this style takes a little longer to make, it’s actually easier! You don’t have to shape the dough or worry about transferring it to a pizza stone. Throw it in a cast-iron skillet and let the oven do the magic! Here’s a basic outline of what you’re getting yourself into with skillet pan pizza:

Make the dough15 minutes active
Proof dough in skillet45 minutes to 1 hour, inactive
Proof dough again (and prep toppings)45 minutes, inactive (use time to prep toppings)
Top and bake pizza15 minutes, inactive
How to make pan pizza

You’ll need a 10″ cast iron skillet

The only equipment you’ll need to make pan pizza is a cast iron skillet! You’ll need a 10-inch skillet for this recipe, because the dough size is designed especially to fit this pan.

The trick to extra thick crust: two proofs!

If you’ve baked bread before, you’ll know the term “proof”. Proofing is when you let bread dough rest after you’ve added yeast, so that it rises. The trick to getting the extra thick crust in this recipe is proofing the dough twice. The downside is that you’ll need to wait for 45 minutes not once but twice. The up-side is that you’ll get super thick, pillowy crust.

Another pro to making a skillet pan pizza: you don’t have to worry about shaping the dough! No throwing pizza dough in the air, or getting frustrated when it tears. Just proof it in the skillet, then press it out into the dough. It’s so simple!

Dough in cast iron skillet

This pizza sauce is a must

When you think about toppings for pan pizza, you can use anything you like. Just make sure to make our Best Pizza Sauce! It is full of incredible flavor and makes any pizza taste like you just stepped into a pizzeria. Even better, it takes just 5 minutes to make. Please. We beg of you. Make this sauce! Go to Best Pizza Sauce for the recipe.

Top your pan pizza with these epic supreme toppings!

OK, so here’s the deal. You can top this pan pizza with cheese and pepperoni if you’d like. But might we suggest topping with these epic supreme toppings? Typically we encourage creativity (and we do!). But you’ve got to try these toppings at least once. They make your house smell like you just stepped into a pizzeria. And they taste, well…epic. Here’s the breakdown:

  • Mozzarella and Parmesan cheese (lots of it!)
  • Mushroom sauteed with fennel seed = tastes like sausage!
  • Bell peppers
  • Red onion
  • Dried oregano
Best skillet pan pizza

Pan pizza baking technique: stovetop then oven!

One last note about the technique for a pan pizza. The first thing you’ll do once you’ve topped your pizza is not put it in the oven. Nope, you’ll put it on a stovetop burner first and cook for 2 minutes. This makes sure that the bottom heats up just enough before it gets into the oven, making for the perfect crispy crust bottom. Trust us on this one!

Keep in mind: you can only make one (unless you have 2 skillets!)

This pan pizza recipe is made right in the cast iron skillet: you’ll rise the dough there for 1.5 hours, then press it in. Because of that, you can only make one pizza at once. Unless of course, you have two 10-inch cast iron skillets! (If so, can we be friends?)

That might not sound like enough. But guess what? The crust of a pan pizza is very thick, making it much more filling than a thin crust pizza. Typically Alex and I have at least 2 pizzas for our family (2 adults plus 3 year old), but with a pan pizza we can get by with one. Just make sure to accessorize with a salad or side. Speaking of…

Pan pizza

Ways to serve this pan pizza

Because you can only make one pan pizza at once, it’s an excuse to get creative on side dishes! It’s easy for Alex and me to load up on pizza, so we like the added challenge with this pan pizza. Here’s what we like to serve with it:

  • Favorite Chopped Salad This chopped salad will amaze everyone around the table! Homemade Italian dressing, crisp veggies and Parmesan cheese combine into one extraordinary salad.
  • Easy Arugula Salad The simplest salad you’ll ever make! This easy arugula salad is fool-proof: you don’t even need to make dressing. It comes together in minutes!
  • Spinach Apple Salad So easy and SO good, it will be your new go-to! No one will believe it took minutes to put together.
  • Simple Citrus Salad This refreshingly simple citrus salad features grapefruit and oranges topped with a tangy vinaigrette and fresh mint.
Best pan pizza

This perfect pan pizza recipe is…

Vegetarian.

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Pan pizza

Perfect Pan Pizza


1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 4.63 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 1 hour 50 minutes
  • Cook Time: 15 minutes
  • Total Time: 2 hours 5 minutes
  • Yield: 8 slices
  • Diet: Vegan

Description

Here’s how to make the incredible pan pizza at home! It’s got thick pillowy crust and tastes like your favorite pizzeria…but even better.


Ingredients

For the pan pizza dough

  • 188 grams (1 1/2 cups) Tipo 00 or all-purpose flour
  • 1 teaspoon instant or active dry yeast
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon oregano
  • 1/2 teaspoon garlic powder
  • 118 grams (1/2 cup) warm water
  • 1/2 tablespoon olive oil

For the topping

  • 4 baby bella mushrooms or one portabella mushroom
  • 1 tablespoon olive oil
  • 1/2 teaspoon fennel seeds
  • 1/2 bell pepper (or 1/4 green and 1/4 red)
  • 1 handful thinly sliced red onion
  • 1/2 cup Easy Pizza Sauce
  • 1/2 cup mozzarella cheese
  • 1/4 cup shredded Parmesan cheese
  • Dried oregano

Instructions

  1. Make the dough (15 minutes): Combine the flour, yeast, salt, oregano and garlic powder in a bowl or the bowl of your stand mixer. Stir to combine. Add the water and olive oil and stir until a raggy dough forms. Turn the dough out onto a floured surface.
  2. Knead the dough by pushing with the base of your palm, then reforming it into a ball. Continue kneading for 8 minutes until the dough feels pillowy and has a smooth, stretchy exterior. If the dough is very sticky, add a small amount of flour while kneading. Alternatively: attach the dough hook to a stand mixer and start the mixer on medium-low speed, then allow the mixer to knead for 8 minutes.
  3. Proof the dough (45 minutes to 1 hour): Generously the oil bottom and sides of a 10” cast iron skillet with olive oil. When the kneading is finished, use floured hands to gently shape the dough into a boule (ball shape) by folding the dough under itself. Set the dough in the center of the skillet and dab the dough with a bit of olive oil to keep it moist. Cover with a damp towel and allow them to rise until doubled in size and spread out, about 45 minutes to 1 hour.
  4. Press and proof again (45 minutes): Remove the towel and drizzle with a tad of olive oil. Use your fingers to press the dough out into a circle to the edges of the pan. Cover and rest for 45 minutes.
  5. Preheat: When ready to bake, preheat the oven to 475F.
  6. Prep the toppings: Slice the baby bella mushrooms. Heat the olive oil in a small skillet. Saute the mushrooms and fennel seeds for about 3 to 5 minutes, until they become golden brown and start to release moisture. Add 2 pinches of kosher salt and cook another minute, then remove from the heat.
  7. Finely dice the green pepper. Thinly slice the red pepper. Thinly slice the red onion.
  8. Top and bake the pizza (20 minutes): When the dough is ready, spread the pizza sauce over the dough using the back of a spoon to create a thin layer all the way to the edges of the dough. Add the mozzarella cheese and Parmesan cheese. Top with the mushrooms, peppers, and red onion. Sprinkle with dried oregano and a few pinches of kosher salt. Top with another light sprinkle of mozzarella cheese.
  9. Place the skillet on a stovetop burner on high heat for two minutes. Then transfer to the oven and bake 13 to 17 minutes until the cheese is browned. Run a butter knife around the edge of the pan so that the cheese doesn’t stick, then cool it to cool slightly. After a minute or so, remove the pizza to a cutting board and slice it into pieces. Serve immediately.

  • Category: Main Dish
  • Method: Baked
  • Cuisine: Italian American

Keywords: Pan Pizza, Easy Pan Pizza

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Vegan Burrito

The ultimate vegan burrito! A flavor-packed plant based lunch or dinner idea, it’s stuffed with Mexican rice, seasoned black beans and peppers, and avocado. Welcome to…your new favorite healthy meal. Well, at least it’s ours! Something about all those tasty fillings snuggled cozily into a tortilla makes a burrito irresistible. Because Alex and I eat mostly plant based, we decided to try our hand at a vegan burrito. To say it was a raving success is an understatement! This burrito is packed with flavor from Spanish rice (aka Mexican rice), seasoned black beans, peppers and onions, and mashed avocado. Even better, step it up with a zingy vegan sauce. Ready to cook? What’s in this vegan burrito: the base recipe This vegan burrito is chock full of healthy veggies like black beans, bell peppers, onions, and avocado. Alex and I were careful not to go overboard on this one prep-wise. Sometimes meals like this one can take quite a while to prepare all the components. The base recipe has just enough going on flavor and texture-wise to be perfectly delicious. Then send it over the top with sauces or more fillings below. Here’s what’s in the base recipe: Spanish rice […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

The ultimate vegan burrito! A flavor-packed plant based lunch or dinner idea, it’s stuffed with Mexican rice, seasoned black beans and peppers, and avocado.

Vegan burrito

Welcome to…your new favorite healthy meal. Well, at least it’s ours! Something about all those tasty fillings snuggled cozily into a tortilla makes a burrito irresistible. Because Alex and I eat mostly plant based, we decided to try our hand at a vegan burrito. To say it was a raving success is an understatement! This burrito is packed with flavor from Spanish rice (aka Mexican rice), seasoned black beans, peppers and onions, and mashed avocado. Even better, step it up with a zingy vegan sauce. Ready to cook?

What’s in this vegan burrito: the base recipe

This vegan burrito is chock full of healthy veggies like black beans, bell peppers, onions, and avocado. Alex and I were careful not to go overboard on this one prep-wise. Sometimes meals like this one can take quite a while to prepare all the components. The base recipe has just enough going on flavor and texture-wise to be perfectly delicious. Then send it over the top with sauces or more fillings below. Here’s what’s in the base recipe:

  • Spanish rice (otherwise known as Mexican rice): This beautiful red rice is full of flavor from salsa and adobo sauce. See below for a shortcut!
  • Black beans, peppers and onions: This quick saute brings big flavor from cumin, garlic powder, onion powder, and paprika. It would also work as a taco filling! (It’s actually the filling in our Vegan Enchiladas.)
  • Mashed avocado: This is the key to bringing savory flavor and creamy texture to this burrito: a simple avocado! You’ll mash it and add salt. It also adds a lovely green color.
How to make a vegan burrito

Variations: add a sauce!

Once you’ve got the base recipe, you can take this vegan burrito over the top with a sauce. For parties or when you have time, it’s fun to add even more flavor! (Piling on all those different components is part of what makes burritos from Mexican chains like Chipotle so tasty.) Here are all our vegan sauces fit for a burrito:

  1. Spicy Chipotle Sauce This one is quick and has huge flavor! It’s made with tahini, adobo sauce, and Cholula.
  2. Spicy Mayo The fastest! Make spicy mayo Mexican-style with Cholula. To make it easy to drizzle, thin it with splash of water.
  3. Vegan Queso If you have time to soak cashews, the next 3 sauces are where it’s at. This vegan queso is insanely good! This is our top choice for a vegan cheese sauce in this burrito.
  4. Creamy Cilantro Sauce or Chipotle Cream Two more cashew-based sauces, these are easy to mix up in advance. The Cilantro sauce is tangy, and the Chipotle version is smoky and creamy.
  5. Vegan Sour Cream or Cashew Cream Or, go more traditional with a dollop of “sour cream”!
spoon hovering above glass filled with chipotle sauce
Try this burrito with Spicy Chipotle Sauce!

More vegan burrito fillings

Of course, there are lots more things to add to a vegan burrito to make it even more delicious! Here are a few adders to make it the ultimate vegan burrito:

Spanish rice

Use Spanish rice or this shortcut!

The Spanish Rice is what makes this vegan burrito, in our opinion! Though Spanish rice is actually not Spanish at all…it’s a Mexican dish! It’s sometimes called Mexican rice or arroz rojo (” red rice” in Spanish).Our Spanish rice is faster than most recipes: you’ll cook it with salsa to infuse lots of flavor. It’s so worth it and you can use the leftovers for days! It takes about 30 minutes total to make, and you can most of that time preparing the burrito filling.

Want a shortcut? Make a pot of white rice, then mix it with store-bought salsa to taste. If you’d want, stir in a little adobo sauce from a can of chipotle peppers to get even closer to the flavor of Spanish rice.

Vegan burrito

How to roll a burrito

Lastly…what’s the best way to roll a burrito? Honestly, Alex and I weren’t the greatest at this at first. It can still be difficult depending on the tortilla! We like to use flour tortillas because they’re the most pliable. You can use gluten-free tortillas if you wish: some brands can tend to break, depending on the ingredients. That’s where aluminum foil comes in handy! Here’s our method for how to roll a burrito:

  • Place the tortilla on a plate. Place the filling in the center of the tortilla, all the layers on top of each other.
  • Fold the tortilla in half over the filling. Then tuck it around and underneath the filling, forming a tight roll.
  • Fold in each side of the burrito, then roll it up. Cover in aluminum foil if desired. Cut in half and serve.

This vegan burrito recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Vegan burrito

Ultimate Vegan Burrito


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 burritos
  • Diet: Vegan

Description

The ultimate vegan burrito! A flavor-packed plant based lunch or dinner idea, it’s stuffed with Mexican rice, seasoned black beans and peppers, and avocado.


Ingredients


Instructions

  1. Start the Spanish Rice (aka Mexican Rice).
  2. Meanwhile, remove the stems from the mushroom caps and thinly slice them. Thinly slice the red onion. Thinly slice the bell pepper.
  3. In a large skillet, heat the olive oil over medium high heat. Saute the veggies for 6 to 7 minutes until tender. Add the black beans (drained and rinsed), garlic powder, cumin, onion powder, paprika, kosher salt, lime juice, and 2 tablespoons water. Cook for 2 minutes until heated through and the liquid evaporates.
  4. Pit the avocado. Mash it and sprinkle it with kosher salt.
  5. When the rice is done, finish it with the seasonings per that recipe. Then get ready to roll!
  6. Place the tortillas on individual plates. Spread 1/2 cup rice on each one, at the center. Top each with about a quarter of the vegetable and bean mixture, and a quarter of the avocado. (Add any optional sauce if desired.) Fold the tortillas in half over the filling, then tuck them around and underneath the filling, forming a tight roll. Fold in each side of the burritos, then roll them up. Cut in half and serve.

Notes

*You’ll have lots of leftovers, which you can use throughout the week or make into Spanish rice and beans by adding black, pinto, or kidney beans.

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mexican

Keywords: Vegan burrito

More vegan favorites!

Here are some more of our top vegan recipes:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Broccoli Stir Fry

This broccoli stir fry makes this green vegetable taste irresistible! Serve it as a tasty side dish, or add a protein and you’ve got dinner. Want to make broccoli taste irresistible? Try this broccoli stir fry! This healthy green veggie is covered in a sauce that’s so flavorful, you’ll forget that it’s good for you. Really, Alex and I couldn’t stop sneaking bites out of the pan (that’s how tasty it is). The broccoli is accessorized with a few other veggies, garlic and ginger, and an incredibly savory sauce. There’s so much flavor going on, it’s one of the best ways to eat your colorful veggies. You can serve it two ways: as a side dish, or add a protein and serve with rice, and you’ve got dinner! What’s in this broccoli stir fry? This broccoli stir fry stars not only broccoli, but three more of the best vegetables you can eat. It’s whole food plant based (WFPB) and full of all the nutrients those colorful veggies bring. Here’s what you’ll find in this recipe: Broccoli (including broccolini if you can find it: see below!) Orange pepper Red onion Portobello mushrooms Garlic & ginger Stir fry sauce with mirin, rice […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This broccoli stir fry makes this green vegetable taste irresistible! Serve it as a tasty side dish, or add a protein and you’ve got dinner.

Broccoli stir fry

Want to make broccoli taste irresistible? Try this broccoli stir fry! This healthy green veggie is covered in a sauce that’s so flavorful, you’ll forget that it’s good for you. Really, Alex and I couldn’t stop sneaking bites out of the pan (that’s how tasty it is). The broccoli is accessorized with a few other veggies, garlic and ginger, and an incredibly savory sauce. There’s so much flavor going on, it’s one of the best ways to eat your colorful veggies. You can serve it two ways: as a side dish, or add a protein and serve with rice, and you’ve got dinner!

Broccoli stir fry

What’s in this broccoli stir fry?

This broccoli stir fry stars not only broccoli, but three more of the best vegetables you can eat. It’s whole food plant based (WFPB) and full of all the nutrients those colorful veggies bring. Here’s what you’ll find in this recipe:

The most time involved in the recipe is chopping all the vegetables! It will take a few minutes to complete, but don’t worry: all that chopping is worth it. Once you’re done chopping, the cooking is a breeze: you’ll stir fry the veggies for about 6 to 7 minutes, then add the garlic and ginger for 1 minute more. Then remove the heat, add the sauce, and you’re done!

Broccolini

Add broccolini if you can find it!

What’s broccolini? While it looks like baby broccoli, it’s actually not! Broccolini is a cross between broccoli and Chinese broccoli. The cross combines the long stems of Chinese broccoli with the florets of broccoli, and has a milder flavor than broccoli. Fun fact: Did you know broccolini was invented in 1993? And here I was thinking it was an elegant Italian ingredient that had hundreds of years of history. Nope, it’s not even 20 years old.

Broccolini is more of a specialty ingredient, so it’s not carried in all grocery stores. It’s usually by the broccoli, so look for a very small bunch of broccoli with long stems. The bunch will feel small, and that’s ok: you’re using it for a fun texture contrast and its elegant look. What if you can’t find it? Substitute 1 more head standard broccoli into this dish.

Broccoli stir fry

Idea 1: Broccoli stir fry as a side dish

This broccoli stir fry we designed to work in two ways: as a side dish, or as a main dish when served with a protein! What meals would it work with as a side dish? Here are a few ideas:

Idea 2: Make it into a main dish

If you wanted a broccoli stir fry that makes a main dish, this recipe works too! Because it doesn’t have any filling protein in it, you’ll need to add a protein. Here are some ideas:

  • Cashews: Throw 3/4 cup cashews into this stir fry when you add the broccoli. This makes a main dish of about 2 to 3 servings. To make it stretch further, make…
  • Marinaded Tofu: This easy marinaded tofu would be perfect to serve with the stir fry! We’d place each in a bowl separately served over rice (don’t mix together). You also go more free-form and eat it with Scrambled Tofu.
  • Sauteed Shrimp: Make this recipe but omit the Old Bay and cumin. Use sesame oil instead of olive oil to saute, and lime to brighten.
  • Serve with Rice: Serve each of the variations above with rice! We like brown rice because it has more fiber and nutrients. Try our White Rice, Brown Rice (the Fast Way), or Instant Pot Rice.
Broccoli

Broccoli nutrition

Broccoli is one of the healthiest vegetables you can eat! It’s a cruciferous vegetable, part of a veggie family that includes cauliflower, cabbage, Brussels sprouts and kale. When you eat this broccoli stir fry, you’re loading yourself with good things. Here’s what’s great about broccoli:

  • It’s a great source of fiber. 1 cup of raw broccoli has 2.3 grams of fiber, or about 5 to 10% of your daily need. (Source)
  • It’s also high in protein for a green vegetable. 1 cup also has 3 grams protein. (Source) That’s a similar level to asparagus and potatoes.
  • It’s very high in Vitamin C. 1/2 cup has 70% your daily value of Vitamin C! Wow. (Source)
Broccoli stir fry

Other broccoli recipes

Finally: do you love broccoli? Outside of this broccoli stir fry, here are some of our favorite ways to eat it:

  • Best Steamed Broccoli Steamed broccoli is an easy, healthy side dish that turns out bright green and crisp tender every time. Add red onion and feta if you’d like!
  • Simple Sauteed Broccoli Make your broccoli taste amazing in just 10 minutes! This easy sauteed broccoli highlights its fresh flavor and comes out perfectly crisp tender.
  • Broccoli Cheese Wild Rice Casserole Enjoy your broccoli casserole style, with white cheddar cheese and chewy wild rice.

This broccoli stir fry recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

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Broccoli stir fry

Broccoli Stir Fry (Side or Main!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4 as a side, 3 to 4 as a main with added protein

Description

This broccoli stir fry makes this green vegetable taste irresistible! Serve it as a tasty side dish, or add a protein and you’ve got dinner.


Ingredients

  • 1 1/2 pounds (2 large heads) broccoli
  • 1 head broccolini (or 1 additional head of broccoli)
  • 1 medium red onion
  • 1 orange bell pepper
  • 2 portobello mushroom caps
  • 3 garlic cloves
  • 2 teaspoons ginger, grated (about a 2-inch nub)
  • 2 tablespoons mirin
  • 2 tablespoons rice vinegar
  • 2 tablespoons soy sauce
  • 1 teaspoon Sriracha hot sauce
  • 2 tablespoons sesame oil (regular, not toasted)
  • Kosher salt
  • For the garnish: sliced green onion, sesame seeds (optional)
  • To serve as a main dish: Add 3/4 cup cashews with broccoli*, or make Marinaded Tofu or Sauteed Shrimp (with sesame oil and lime) and serve with rice

Instructions

  1. Chop the broccoli and broccolini into large florets (about 6 cups florets total). Chop the red onion into bite sized squares. Dice the pepper into bite sized squares. Remove the stems from the portobellos (if necessary), slice them into strips, then cut the larger pieces in half. Place all of the vegetables in a large bowl.
  2. Mince the garlic. Peel the ginger and grate it. Place them together in a small bowl.
  3. Stir together the mirin, rice vinegar, soy sauce, and Sriracha in a small bowl.
  4. In a large skillet over high heat, and heat the oil. Add the broccoli, broccolini (if using), red onion, bell pepper, and mushrooms and cook 6 to 7 minutes until just starting to brown on edges, stirring occasionally.
  5. Add the garlic and ginger cook for 1 minute more, until broccoli is crisp tender but still bright green. Turn off the heat and add sauce; stir until combined. Taste and add additional pinches salt as necessary. Serve immediately. Garnish with sesame seeds and green onion (optional).

Notes

*Adding cashews would serve about 2 to 3 as a vegetarian main; adding tofu can stretch it to 4.

  • Category: Side Dish
  • Method: Stir Fry
  • Cuisine: Asian

Keywords: Broccoli Stir Fry

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Lentil Salad with Feta

This fresh and zesty Mediterranean-style lentil salad is packed with big flavor and lots of protein! It’s perfect as a side dish recipe or lunch idea. Lentils may just be the perfect food. They’re cheap, good for you, and packed with plant based protein. On top of that, they’re shelf stable for up to 3 years! I mean, what other food can boast those credentials? Here’s a top-notch lentil recipe to add to your arsenal, and man is it tasty. This fresh and healthy lentil salad is Mediterranean-style, mixed with fresh veggies, feta cheese and pistachios. It’s a delicious way to add protein to a vegetarian meal as a side dish, or bring to work as a lunch throughout the week. Alex and I couldn’t stop eating it! What’s in this lentil salad? This lentil salad is bursting with fresh flavors: the brightness of the lemon dressing contrasts with the earthy lentils, and it’s punctuated with fresh mint and crunchy bell peppers. Alex and I made a big batch and ate off of it for days for lunches and main dish dinner salads! It’s also perfect as a showy side dish (we plan to bring it to Christmas dinner). But […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This fresh and zesty Mediterranean-style lentil salad is packed with big flavor and lots of protein! It’s perfect as a side dish recipe or lunch idea.

Lentil salad

Lentils may just be the perfect food. They’re cheap, good for you, and packed with plant based protein. On top of that, they’re shelf stable for up to 3 years! I mean, what other food can boast those credentials? Here’s a top-notch lentil recipe to add to your arsenal, and man is it tasty. This fresh and healthy lentil salad is Mediterranean-style, mixed with fresh veggies, feta cheese and pistachios. It’s a delicious way to add protein to a vegetarian meal as a side dish, or bring to work as a lunch throughout the week. Alex and I couldn’t stop eating it!

Lentil salad with feta

What’s in this lentil salad?

This lentil salad is bursting with fresh flavors: the brightness of the lemon dressing contrasts with the earthy lentils, and it’s punctuated with fresh mint and crunchy bell peppers. Alex and I made a big batch and ate off of it for days for lunches and main dish dinner salads! It’s also perfect as a showy side dish (we plan to bring it to Christmas dinner). But it works for any season, so make it for winter meals or as a summery salad on the patio. Here’s what’s in this lentil salad:

  • Black or French lentils: This type of lentil is small and holds its shape when cooked, making it perfect for salads. If you can’t find black, use French lentils.
  • Zesty vinaigrette: The salad is covered in a dressing made from lemon, red wine vinegar, Dijon mustard and spices.
  • Bell pepper, shallot, arugula & radishes: The lentils are combined with colorful, crunchy fresh veggies. Radishes aren’t required but add a lovely pink color as the garnish.
  • Feta crumbles: Feta cheese adds a salty component that rounds out the salad.
  • Pistachios: For even more protein, bright green pistachios add a crunch.
What are black lentils

What makes French and black lentils special

Black and French lentils are worth seeking out for this lentil salad! The most common type of lentils are green, red, and brown lentils. You might have had these in a lentil soup or curry. Brown, red and green lentils fall apart easily when cooked, making them perfect for soups and curries. In this Indian Masoor Dal, the lentils take on a texture almost like a puree.

On the other hand, black lentils (beluga lentils) and French lentils (Puy or du Puy) hold their shape when cooked. This makes them perfect for using in salads because the texture holds together.

Where to find black lentils

Black and French lentils should be available at your local grocery store! It’s harder to find black lentils, so French is pretty interchangeable. We like using black lentils in this salad because the color is stunning and the flavor is a little milder than French lentils. But either will do! If you’re having a hard time finding them, you can buy them online here.

Lentil salad

Leftovers taste even better!

One great part about this lentil salad is that it saves well and leftovers taste even better! The dressing will marinate even more with the lentils and they’ll soak up the flavors more. This recipe a perfect contender to make for desk lunches throughout the week. Alex and I also used it for “throw-together” dinners because it was perfect for adding vegetarian protein to a plate!

Ways to serve this lentil salad

This lentil salad works for all sorts of occasions! It works a vegetable-heavy healthy side dish for a dinner party, or an easy lunch to take to work. Here are a few ways we’d suggest serving it:

Lentil salad

Can you omit the feta?

This lentil salad is vegetarian but not fully plant based because of the feta cheese! The feta brings in the perfect salty, savory element. We’d recommend using the feta, or try another cheese crumble like goat cheese. If you’re serving it for a crowd, you could leave the feta on the side so people can customize it to their liking.

For a 100% vegan lentil salad, we’d suggest a non-dairy cheese crumble if you have a good brand. Or leave out the cheese entirely and add a little more kosher salt to the salad.

This lentil salad recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, omit the feta and add more salt to taste, or use a dairy-free cheese crumble.

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Lentil salad

Lentil Salad with Feta


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  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 8 as a side

Description

This fresh and zesty Mediterranean-style lentil salad is packed with big flavor and lots of protein! It’s perfect as a side dish recipe or lunch idea.


Ingredients

For the lentils

  • 1 pound black beluga lentils (or French lentils)
  • 1 quart vegetable broth+ 2 cups water
  • 1 teaspoon kosher salt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder

For the lentil salad

  • 2 tablespoons red wine vinegar
  • 2 tablespoons lemon juice + zest of 1 lemon
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 6 tablespoons olive oil
  • 1 shallot
  • 1 red pepper
  • 2 tablespoons chopped fresh mint or chives (optional)
  • 1/2 teaspoon kosher salt + fresh ground pepper
  • 1 cup baby arugula, plus more to serve
  • 1 cup feta cheese crumbles, plus more for garnish
  • 1/2 cup pistachios, plus more for garnish
  • 3 radishes, for garnish

Instructions

  1. For the lentils: In a large saucepan or deep skillet, simmer the lentils with the broth, water, kosher salt, thyme, and garlic powder for about 15 to 20 minutes until tender (or 20 to 25 minutes for French lentils). Drain excess liquid.
  2. Make the dressing: In a large bowl, whisk together the red wine vinegar, lemon juice, lemon zest, Dijon mustard, onion powder, and oregano. Whisk in the olive oil 1 tablespoon at a time until it’s creamy and emulsified.
  3. Chop the veggies: Thinly slice the shallot. Thinly slice the red pepper, then cut the slices in half to make pieces about 2-inches long. If using the herbs, chop them.
  4. Mix together the salad: Place the lentils in the large bowl with the dressing. Add the shallot, pepper, herbs, baby arugula, feta cheese, and pistachios. Add the 1/2 teaspoon kosher salt and fresh ground pepper and mix to combine.
  5. Serve: If desired, serve over arugula. Garnish with thinly sliced radish, with an additional sprinkle of feta and pistachios. Refrigerate any leftovers for up to 4 days (if you’re planning to make for lunches, omit the pistachios). It saves well and leftovers taste even better!

  • Category: Salad
  • Method: Stovetop
  • Cuisine: Mediterranean

Keywords: Lentil Salad

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