Easy Coconut Shrimp

This coconut shrimp is baked to perfection: no one can resist that crunchy, coconut-scented, juicy bite! Serve as an appetizer or dinner. Who can resist a plate of coconut shrimp? (We certainly can’t.) Each crunchy, coconut-scented, juicy bite is so supremely satisfying, we want to devour the entire plate. This appetizer is popular at seafood restaurants and Tiki bars: and it has that nostalgic 1990’s chain restaurant vibe. Here we’ve decoded the secrets behind the flavor: and for a lighter twist we’ve made it baked, not fried! Serve it with sweet chili sauce for a tasty appetizer: or you can make it dinner by adding a few sides like rice or sauteed veggies. Ready to get started? Coconut shrimp that’s baked, not fried! Of course, we had to put our “A Couple Cooks” spin on this coconut shrimp recipe. We’re all about making pretty simple recipes with a healthy twist: and that’s exactly what you’ll find here. Instead of deep frying, all you have to do is bake these babies in the oven until crisp. This approach not only makes it healthier…it’s much easier! You don’t have to deal with measuring temperatures or misting your kitchen with a light spray […]

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

This coconut shrimp is baked to perfection: no one can resist that crunchy, coconut-scented, juicy bite! Serve as an appetizer or dinner.

Coconut shrimp

Who can resist a plate of coconut shrimp? (We certainly can’t.) Each crunchy, coconut-scented, juicy bite is so supremely satisfying, we want to devour the entire plate. This appetizer is popular at seafood restaurants and Tiki bars: and it has that nostalgic 1990’s chain restaurant vibe. Here we’ve decoded the secrets behind the flavor: and for a lighter twist we’ve made it baked, not fried! Serve it with sweet chili sauce for a tasty appetizer: or you can make it dinner by adding a few sides like rice or sauteed veggies. Ready to get started?

Coconut shrimp that’s baked, not fried!

Of course, we had to put our “A Couple Cooks” spin on this coconut shrimp recipe. We’re all about making pretty simple recipes with a healthy twist: and that’s exactly what you’ll find here. Instead of deep frying, all you have to do is bake these babies in the oven until crisp.

This approach not only makes it healthier…it’s much easier! You don’t have to deal with measuring temperatures or misting your kitchen with a light spray of oil.

How to make coconut shrimp

What type of shrimp to use?

There’s lots of variation in the shrimp you’ll find at the store. Here are a few tips on what to look for when you’re making coconut shrimp:

  • Find large shrimp. It’s customary to use large shrimp to get the perfect bite; you can also use medium (and you’ll end up with more bites!).
  • Use tail on. Coconut shrimp is always made with the tail on: this makes for a lovely presentation. Of course, you pop off the tails when eating.
  • Fresh or frozen. You can use either here! Just make sure to thaw the shrimp in advance (see below).
  • Wild caught. If you can, look for wild caught: it’s the most sustainable!

How to make coconut shrimp: basic steps & tips!

You’ll have to make a little assembly line to make this healthy coconut shrimp. That is: there are three stations in the breading process: flour, eggs, and a coconut and panko mixture. Set these up in a line, then go at it! It takes a little time and your hands might get a little messy, but it’s fun! We like enlisting a friend or partner to help, but you can easily do it yourself. Here’s what to do:

  • Lightly coat the shrimp in flour. This helps the next ingredients to stick.
  • Dip the shrimp into eggs. A coating of egg is the glue that holds on the crunchy bits.
  • Coat the slices in coconut and panko. Then dip the shrimp right into the panko and coconut mix.
  • Wash your hands as needed. The egg with coconut and panko can get a little gummy and messy, so wash your hands as needed throughout the process. A tip: we like to keep a bowl of water next to our assembly line so we can quickly rinse off the goo.
  • Bake 12 to 15 minutes at 400 degrees. You don’t even need to flip!
Coconut shrimp

Wait: what’s panko?

Ever worked with panko? Panko is a flaky bread crumb mixture used in Japanese cooking for fried foods. It’s also made its way into international cooking because it’s the perfect breading when frying…or this coconut shrimp! Panko is available in most grocery stores; if you can’t find it, look for coarse breadcrumbs instead. Some purchased breadcrumbs have very fine texture, which wouldn’t end up quite as crispy as panko.

How to thaw shrimp

Are you working with frozen shrimp? The nice thing about shrimp is that frozen tastes nearly as good as fresh (which is not true for all seafood and fish). The only thing is you’ll have to allow for time to defrost. Here are our tips on the best way to thaw shrimp:

  • Day before: If you think ahead, simply place the frozen shrimp in the refrigerator overnight.
  • Day of: Place the frozen shrimp into a large bowl with very cold water. Stir the bowl every 5 minutes to break up clumps of shrimp that freeze together. The shrimp should be defrosted in about 15 minutes.
Coconut shrimp

Dipping sauces for coconut shrimp

Once you’ve made up your baked coconut shrimp, the sky’s the limit for how to serve it! At seafood restaurants and Tiki bars it’s often served with sweet chili sauce. But there are lots of other options! Here are a few dipping sauces we love:

  • Sweet chili sauce: This is the best way to serve coconut shrimp because it has that classic flavor you expect. You can find it near the Asian-style condiments at your grocery.
  • Cilantro sauce: This Cilantro Lime Ranch is a fun option, or try Creamy Cilantro Sauce.
  • Cocktail sauce: Why not? Try it as an alternative to the classic with our Famous Homemade Cocktail Sauce.

Or, make it dinner with a few sides!

Here’s the thing: if I’m going to spend all this time on healthy baked coconut shrimp…I want to make it into dinner! You can easily serve this as a meal if you add a few sides. Here are some ideas:

And that’s it! We hope you love this one: let us know in the comments below.

Shrimp appetizer recipe

This coconut shrimp recipe is…

Pescatarian and dairy free.

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Coconut shrimp

Easy Coconut Shrimp


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

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 4

Description

This crunchy coconut shrimp is baked to perfection! It’s easy to make, full of huge flavor, and works as an appetizer or dinner. 


Ingredients

  • 1 pound large shrimp, deveined tail on
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon kosher salt*
  • 1/2 cup flour (gluten-free flour as necessary)
  • 2 eggs
  • 2/3 cup panko
  • 1/2 cup shredded sweetened coconut
  • Chopped parsley or cilantro, for garnish
  • Sweet chili sauce, for serving

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. 
  2. If frozen, thaw the shrimp.
  3. Pat the shrimp dry. Mix the shrimp in a bowl with the garlic powder, onion powder, and kosher salt
  4. Place the flour in an even layer on a plate. Whisk the eggs in a medium bowl, and set it next to the plate. Place the panko and coconut on another plate, and set it next to the bowl. Line a baking sheet with parchment paper. 
  5. Dredge each shrimp into the flour, then dip it into the eggs, then dredge it into the panko and coconut. Place each shrimp gently onto the baking sheet. Wash your hands off as necessary, since the coating can start to become gooey. 
  6. Place the baking sheet in the oven and bake until juicy and opaque, about 12 to 14 minutes.

  • Category: Appetizer
  • Method: Baked
  • Cuisine: American

Keywords: Coconut shrimp

More easy shimp recipes

Shrimp is ultimate for deliciously healthy recipes! Here are a few more shrimp recipes to cook up this tasty shellfish:

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

Our Best Butternut Squash Soup

This classic vegan butternut squash soup recipe has just the right fall flavor! Creamy and cozy, serve it with crusty bread for an easy meal. When the air gets that certain chill, it’s like a flip switches. Suddenly the name of that pale orange, oblong squash is on everyone’s lips. It’s butternut squash season! Here’s a recipe that morphs this tough-to-cut squash into a silky orange puree. Meet our go-to Butternut Squash Soup recipe! To put a modern spin on the classic, it’s a plant based and vegan butternut squash soup. You’ll find the flavor is so lusciously creamy, it makes all your fall dreams come true. All about butternut squash The squash that everyone’s talking about is more than just a trendy craze. Butternut squash is a pear-shaped winter squash with pale orange skin. Its flavor is sweet and subtly nutty, almost like a mild sweet potato. Popular ways to eat it are in soup recipes, as a pasta sauce, or in risotto. Is butternut squash healthy? Here’s a little breakdown on the nutrition info of butternut squash: Butternut squash is a good source of fiber. It’s got 7 grams per 1 cup diced, or about 28% of your […]

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

This classic vegan butternut squash soup recipe has just the right fall flavor! Creamy and cozy, serve it with crusty bread for an easy meal.

Vegan butternut squash soup

When the air gets that certain chill, it’s like a flip switches. Suddenly the name of that pale orange, oblong squash is on everyone’s lips. It’s butternut squash season! Here’s a recipe that morphs this tough-to-cut squash into a silky orange puree. Meet our go-to Butternut Squash Soup recipe! To put a modern spin on the classic, it’s a plant based and vegan butternut squash soup. You’ll find the flavor is so lusciously creamy, it makes all your fall dreams come true.

All about butternut squash

The squash that everyone’s talking about is more than just a trendy craze. Butternut squash is a pear-shaped winter squash with pale orange skin. Its flavor is sweet and subtly nutty, almost like a mild sweet potato. Popular ways to eat it are in soup recipes, as a pasta sauce, or in risotto. Is butternut squash healthy? Here’s a little breakdown on the nutrition info of butternut squash:

  • Butternut squash is a good source of fiber. It’s got 7 grams per 1 cup diced, or about 28% of your daily need (source). You’ll get that in one serving of this butternut squash soup, along with more from the other ingredients.
  • Butternut squash is also high in Vitamin A and Vitamin C. The same serving size also provides 457% of your daily Vitamin A and 52% of your daily Vitamin C. (Source)
  • Butternut squash is a low calorie food. 1 cup has 82 calories.
Butternut squash soup

Ingredients in this butternut squash soup recipe

Our go-to butternut squash recipe happens to be vegan and plant-based: which is fitting as a modern spin! Instead of rich and heavy butters and creams of the past, butternut squash soup of today can feature beautiful flavors that are fully made of plants. Here’s what we included in this vegan butternut squash soup recipe:

  • Yellow onion
  • Garlic
  • Fresh ginger: this is key to the nuanced fall flavor profile!
  • Carrot
  • Butternut squash
  • Olive oil
  • Vegetable broth
  • Cumin
  • Chickpeas: this trick adds protein to the vegan soup, making it more filling than most!
  • Coconut milk
How to Cut Butternut Squash

What’s the best way to cut butternut squash?

The longest lead time item in this soup? Cutting the butternut squash! This squash is notoriously difficult to peel and chop. We recommend using a fresh butternut squash in this recipe for best results (though you can use frozen in a pinch). Here are some tips for best way to cut butternut squash:

  • Slice off the neck first. Peeling and chopping the base and neck separately makes its oblong shape easier to handle.
  • Peel with a serrated peeler. It’s easier to peel tough-skinned vegetables with a squash peeler because the serrated edges grip the skin. (Here’s the serrated peeler we use.)
  • Slice into planks, then chop. Cut the base and neck into planks, then dice them. Here’s a video to show the process.

How to make butternut squash soup

This butternut squash soup recipe is easy to make, once you’ve gotten past the cutting part! Here are the basic steps to a butternut squash soup:

  • Prep the ingredients. Chop your onion, ginger, carrot and garlic. Specific instructions are in the recipe below!
  • Saute the onion. Cook until it’s translucent, about 5 to 7 minutes. Add the garlic and ginger and stir until it’s just fragrant.
  • Add the remaining ingredients and simmer. Simmer until the veggies are tender.
  • Blend! Add the chickpeas and coconut milk and blend until pureed. We used a large high speed blender, so the entire soup fit. If you have a standard blender, you’ll have to do it in batches.
Butternut squash soup

Chickpeas add body, protein and fiber to a vegan soup

A unique ingredient in this vegan butternut squash soup helps it stay filling by giving it a boost of protein and fiber: chickpeas! Don’t worry if you’re not a chickpea fan. You’ll puree them right into the body of the soup, so the flavor is barely perceptible and the texture is non-existent. You can omit the chickpeas if you like, but we love adding a boost of nutrients and keeping the soup as filling as possible.

What to serve with butternut squash soup

Once you’ve simmered and blended, let’s get to eating this tasty soup! There are lots of ways to serve a butternut squash soup recipe, but remember: you’ve got to add something to make it filling! Here are some options we love:

Vegan butternut squash soup

What else to do with butternut squash?

There are so many ways to use this tasty squash! Here are a few more ideas for fall:

This butternut squash soup recipe is…

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

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Vegan butternut squash soup

Best Butternut Squash Soup Recipe


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 to 6
  • Diet: Vegan

Description

This classic vegan butternut squash soup recipe has just the right fall flavor! Creamy and cozy, serve it with crusty bread for an easy meal.


Ingredients

  • 1 medium yellow onion
  • 3 garlic cloves
  • 1 tablespoon peeled and finely grated ginger
  • 1 cup peeled and chopped carrots (about 2 medium or 1 very large)
  • 1 medium butternut squash (4 cups chopped)*
  • 2 tablespoons olive oil
  • 1 quart vegetable broth
  • 1/2 teaspoon dried sage
  • 1 teaspoon kosher salt
  • 15-ounce can chickpeas
  • 1 cup full fat coconut milk, plus more to garnish
  • Optional garnishes: fresh chopped parsley, pepitas

Instructions

  1. Dice the onion. Mince the garlic. Peel and cut the ginger. Peel and chop the carrots. Peel and dice the butternut squash.
  2. In a medium stockpot or Dutch oven, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 to 7 minutes. Add the garlic and ginger and cook 1 minute until lightly browned and fragrant.
  3. Add the carrots, squash, vegetable broth, cumin, and kosher salt and bring to a boil. Lower to a simmer and cook until carrots and squash are tender, about 10 to 15 minutes.
  4. Add the chickpeas and coconut milk. Use a liquid measuring cup to carefully transfer the soup to a blender and blend until smooth (puree it in batches if it’s a standard size blender). Taste and add a little more salt if necessary. If desired, drizzle with a bit of coconut milk before serving. 

Notes

*To speed up prep, substitute frozen butternut squash. 

  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: Butternut squash soup recipe, vegan butternut squash soup

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

Spaghetti Squash Lasagna

Spaghetti squash lasagna is a deliciously satisfying no noodle spin on the classic! It’s full of so much flavor, you won’t miss the noodles. One look at that photo and we’re pulling up our sleeves to get cooking: are you? Meet your new favorite dream-boat meal: baked Spaghetti Squash Lasagna! This delicious no-noodle spin on the classic so satisfying, you’ll find yourself dreaming about the next time you get to eat it. It’s naturally gluten-free yet cheesy enough that you won’t miss the noodles. Mix those squash noodles with ricotta and Parmesan, then bake them with marinara and gooey mozzarella on top. This one went over very well in this household…even the 3 year old approved. How to make spaghetti squash lasagna: basic steps This spaghetti squash lasagna is very easy to make! But it does take a bit of time. Why? Spaghetti squash can take up to 1 hour to roast. Yes, everyone’s favorite squash is a little high maintenance like that. But never fear! Once your squash is roasted, it’s terribly easy to put together. Here’s what to do: Step 1 (40 minutes to 1 hour*): Roast the squash! See How to Cook Spaghetti Squash. *Note: Using the […]

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

Spaghetti squash lasagna is a deliciously satisfying no noodle spin on the classic! It’s full of so much flavor, you won’t miss the noodles.

Spaghetti squash lasagna

One look at that photo and we’re pulling up our sleeves to get cooking: are you? Meet your new favorite dream-boat meal: baked Spaghetti Squash Lasagna! This delicious no-noodle spin on the classic so satisfying, you’ll find yourself dreaming about the next time you get to eat it. It’s naturally gluten-free yet cheesy enough that you won’t miss the noodles. Mix those squash noodles with ricotta and Parmesan, then bake them with marinara and gooey mozzarella on top. This one went over very well in this household…even the 3 year old approved.

How to make spaghetti squash lasagna: basic steps

This spaghetti squash lasagna is very easy to make! But it does take a bit of time. Why? Spaghetti squash can take up to 1 hour to roast. Yes, everyone’s favorite squash is a little high maintenance like that. But never fear! Once your squash is roasted, it’s terribly easy to put together. Here’s what to do:

  1. Step 1 (40 minutes to 1 hour*): Roast the squash! See How to Cook Spaghetti Squash.
    *Note: Using the Instant Pot cuts this time in half.
  2. Step 2 (15 minutes): Make the filling and layer it up.
  3. Step 3 (10 minutes): Bake it until the cheese melts.
Spaghetti squash lasagna

Tips on how to cook spaghetti squash

The main task for this spaghetti squash lasagna is (no surprise!)…cooking the spaghetti squash. Here’s what to know about cooking this tough yellow squash:

  • Slice lengthwise to serve in “bowls”. Usually we slice the squash around the middle to get the longest noodles (see How to Cook Spaghetti Squash). But if you want to serve it in natural bowls, cit it lengthwise.
  • Roasting is the best method. Roast your squash at 400 degrees until it’s tender, 40 to 55 minutes.
  • Separate into noodles with a fork. Scrape out the cut sides with a fork: instant noodles!
  • Allow to steam 5 minutes in a colander. This helps to remove excess liquid.

Alternative method: Instant Pot!

Want to speed up the cook time? You can cook your spaghetti squash in the Instant Pot, with one caveat: you’ll have to cook them one at a time. This spaghetti squash lasagna calls for 2 squash, but only 1 can fit in an Instant Pot at a time.

The Instant Pot is significantly quicker: it takes only 13 minutes for the squash to cook. So even cooking two squash, it takes about half the time to pressure cook them. Score!

How to make spaghetti squash lasagna

Spaghetti squash lasagna filling ingredients & add-in ideas!

Once you’ve cooked up that spaghetti squash, the rest of the lasagna recipe is a breeze! Here’s what you’ll need for the filling, including an idea for some add-ins:

  • Ricotta cheese
  • Parmesan cheese
  • Mozzarella cheese
  • Italian seasoning
  • Spaghetti sauce: Use your favorite brand to keep this quick and easy. There are lots of great brands on the market these days that are minimally processed.
  • Add-in idea: To make it more filling, add plant-based crumbles! We used to avoid these, but lately there have been less processed versions on the market. For more details, see our Quick Chili recipe. You can also add cooked and drained ground beef for meat eaters.

Bake it in the shells, or use a baking dish!

The fun part about this spaghetti squash lasagna is that you can bake it in the shells for beautiful presentation! But it’s not required. Here are a few notes about both:

  • Bake it in the shell: When you scoop out the spaghetti squash strands with a fork, keep the skin of the squash in tact. It forms a natural shell that you can use for baking it! Pros: it’s beautiful. Cons: it’s pre-portioned so you can’t choose how much you want, and it’s harder to serve to a crowd. Kids also seem to prefer the next option.
  • Bake it in a 9 x 9 baking dish: Or, throw it into a 9 x 9 baking dish! It works just as well and takes a little less time to assemble. Pros: It’s easier to serve to a crowd, and seems more like “real” lasagna. Cons: It’s not nearly as stunning to look at.
Spaghetti squash lasagna

Make ahead tips for spaghetti squash lasagna

Can you make ahead parts of this spaghetti squash lasagna for easy prep? Absolutely. Here are a few options to choose from:

  • Roast the squash in advance. Simply roast your squash in advance and refrigerate until you want to bake. Some liquid may accumulate while it refrigerates: just pour it off. While the oven preheats, layer the ingredients. Increase the final bake time a little since you’ll be baking the noodles from cold (or warm them in the microwave before assembling).
  • Don’t assemble in advance. You might be tempted to assemble it then refrigerate, but we advise against this. Moisture can accumulate in the fridge, making it overly watery. Simply roast the squash in advance per above: you can layer it while the oven preheats and there’s no time lost!

Sides to serve with spaghetti squash lasagna

This spaghetti squash lasagna is a total show stopper that everyone will love! While it’s a great naturally gluten free and keto dinner option, it works for anyone no matter their eating preferences. Here are a few ways we’d accessorize it to make a healthy dinner (though on a weeknight, we usually just do non-recipes like raw veggies or a throw together salad):

We hope you love it as much as we do! Let us know in the comments below.

Spaghetti squash recipe

This spaghetti squash lasagna recipe is…

Vegetarian and gluten-free.

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Spaghetti squash lasagna

Favorite Spaghetti Squash Lasagna


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

  • Author: Sonja Overhiser
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 4 to 6
  • Diet: Vegetarian

Description

This spaghetti squash lasagna is a deliciously satisfying no noodle spin on the classic! It’s full of so much satisfying flavor, you won’t miss the noodles.


Ingredients

  • 2 medium spaghetti squash
  • Olive oil
  • 1 1/2 cups ricotta cheese
  • 1 1/4 cup shredded Parmesan cheese, divided
  • 1 teaspoon each dried thyme, basil and oregano OR 1 tablespoon Italian seasoning
  • 1 1/2 to 2 teaspoons kosher salt
  • 2 1/2 cups spaghetti sauce or marinara, your favorite brand (24 ounce jar)*
  • 1/2 cup shredded mozzarella cheese
  • Fresh basil, for garnish

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.
  2. Roast the spaghetti squash: Using a small sharp paring knife, cut the spaghetti squash around the middle lengthwise. To cut, pierce the knife into the squash and swing down, making small slices around the squash until it breaks in half. Use the knife to cut around the seeds, and then scoop them out with a spoon. Rub the insides of the squash with 2 teaspoons olive oil total. Place the halves on baking sheet cut side down, and roast 40 to 55 minutes, depending on the size and freshness of the squash, until tender all the way through when pierced with a fork. Alternative method: Go Instant Pot Spaghetti Squash and cook the 2 squash separately (they each cook in 13 minutes).**
  3. Meanwhile, prepare the filling: In a large bowl, combine the ricotta cheese, 1 cup of the Parmesan cheese, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir to combine.
  4. Make the squash noodles and steam 5 minutes: Allow the squash to cool slightly, then use a fork to scrape out the squash into “spaghetti” strands into a colander. Save the hard “shell” of the squash to use for serving, or you can use a 9 x 9 baking dish. Allow the squash to steam in sink for 5 minutes.
  5. Season the noodles: Place the noodles in a large bowl. Mix in 1 teaspoon kosher salt, 1 tablespoon olive oil, and the Italian seasoning. Add the cheese mixture and stir gently to combine (don’t overmix). Now for the important part: taste the noodles and add up to 1/2 teaspoon more salt, until the flavor pops. The exact amount will depend on the weight of your squash and the brand of ricotta. We typically end up adding between 1/4 to 1/2 teaspoon more. 
  6. Layer the lasagna: Using the 4 squash shells or a 9 x 9 baking dish, do the following: place a layer of the cheesy squash and top it with a layer of 1 cup sauce (split among the shells if desired). Then top with the final layer of cheesy squash and the remaining 1 1/2 cups sauce. Sprinkle the top with 1/2 cup shredded mozzarella cheese and the remaining 1/4 cup Parmesan cheese (split across the 4 shells or in the pan).
  7. Bake: Place in the oven and bake 10 to 12 minutes until cheese is melted. Top with torn or chopped fresh basil. 

Notes

*To make a more filling spaghetti squash lasagna, simmer 1 1/2 cups frozen plant-based crumbles in the sauce for 1 to 2 minutes before serving. Or, cook and drain 3/4 pound ground beef and add it to the sauce.

**Make ahead tips:  Roast your squash in advance and refrigerate until you want to bake. Some liquid may accumulate while it refrigerates: pour it off before assembling. While the oven preheats, layer the ingredients. Increase the final bake time a little since you’ll be baking the noodles from cold (or warm them in the microwave before assembling). Don’t be tempted assemble in advance and refrigerate; too much liquid accumulates while in the fridge, so we don’t recommend this. 

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

Keywords: Spaghetti squash lasagna

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

Quick Chili Recipe

Need a meal in a flash? This speed demon quick chili recipe is just the thing: in 25 minutes you’ve got an easy dinner! Here’s our new favorite kitchen trick: this Quick Chili recipe! Yes, we dare say: this recipe is lightening fast. In just 25 minutes you have a fast and easy dinner recipe. 25 minutes! And most of that time is hands off. All you have to do is cut one onion: otherwise it’s dump and stir. Even better: the flavor is fantastic! There’s nothing about it that tastes like a short cut. We’ve made this many times already, and every time we make it, I think: Wow, that was easy. This one will be a staple in our kitchen for years to come. Ingredients for this quick chili recipe In a world full of chili iterations, is just one more necessary? Yes, we think. This one is one of the fastest and easiest you’ll find: and it’s healthy with great flavor. After cooking it, you might feel like you’re a super hero (we did). How is it possible to get flavor so quickly? Here are our secrets: Onion: You can’t cover up for real onion flavor. This […]

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

Need a meal in a flash? This speed demon quick chili recipe is just the thing: in 25 minutes you’ve got an easy dinner!

Quick chili recipe

Here’s our new favorite kitchen trick: this Quick Chili recipe! Yes, we dare say: this recipe is lightening fast. In just 25 minutes you have a fast and easy dinner recipe. 25 minutes! And most of that time is hands off. All you have to do is cut one onion: otherwise it’s dump and stir. Even better: the flavor is fantastic! There’s nothing about it that tastes like a short cut. We’ve made this many times already, and every time we make it, I think: Wow, that was easy. This one will be a staple in our kitchen for years to come.

Ingredients for this quick chili recipe

In a world full of chili iterations, is just one more necessary? Yes, we think. This one is one of the fastest and easiest you’ll find: and it’s healthy with great flavor. After cooking it, you might feel like you’re a super hero (we did). How is it possible to get flavor so quickly? Here are our secrets:

  • Onion: You can’t cover up for real onion flavor. This is the only thing you have to dirty your knife for, and it takes only a minute to saute.
  • Canned fire roasted tomatoes: These tomatoes are roasted over an open flame before canning them. It makes them have a developed, sweet flavor right out of the can. If you can’t find them, use the best quality tomatoes you can find.
  • Kidney beans: The best chili beans, in our mind: pinto beans! But you can use any type of kind beans you like.
  • Chili powder, oregano, garlic powder, onion powder and cumin: A hefty chunk of spices does the heavy lifting in the flavor department.
  • Plant based veggie crumbles: Yes, you heard us right! Now, you can use straight up ground beef if you prefer. But this is the very first recipe ever on this website that we’ve used a vegan substitute for meat. Wondering why?
Quick chili recipe

What are the best plant based or vegan meat substitutes?

OK, here’s the thing. In 10 years of writing a mostly vegetarian and vegan food blog, we’ve never used a vegan meat substitute in a recipe until this quick chili. Why? Well, it seems like cheating. But more importantly, plant based meat substitutes of 10 years ago were much more processed. These days, there are some better options on the market that are more natural and less like processed food.

Keep in mind, this food group is not always super virtuous. But you can find some decent options these days. Here’s what to look for when trying to find the best vegan meat substitutes:

  • Look for a short ingredient list and whole food ingredients. Overall, the ingredient list should be relatively short and contain foods that you know. Of course, there will be some ingredients used as binders to hold it all together.
  • Consider dietary restrictions. Many vegan meat substitutes are similar to seitan, which is made of vital wheat gluten. Yes, a protein source that’s actually just made of solid gluten! We don’t eat gluten free, but we do prefer eating meat substitutes that have protein and aren’t all gluten.
  • Experiment for texture. We tried several different brands in this Quick Chili recipe. We liked Beyond Meat crumbles best: they’re made of pea protein and have a meat-like texture. Experiment to find a brand you love!
Quick chili

Use ground beef if you prefer a standard chili

In another ground-breaking first: this is the first time we’ve mentioned ground beef as an option in a recipe! This mostly vegetarian food blog typically doesn’t talk about eating beef because we don’t eat a lot of it. But if you’re craving a classic chili and beef is part of your diet: go for it! All you have to do is cook and drain 1 pound of ground beef., Then use it in this quick chili recipe in place of the veggie crumbles.

Best quick chili toppings

Of course, the best part of a eating chili is all the toppings! Use the simmering time for this quick chili recipe to assemble all your favorite toppings. Here are some of our top choices, some standard and some more unique:

  1. Sour cream: A must! Use vegan sour cream for a fully plant based chili.
  2. Shredded cheese: Use cheddar or Monterey jack, or get funky with smoked gouda.
  3. Green onions: Add a little green with thin-sliced green onions.
  4. Hot sauce: Naturally! A favorite is a Mexican hot sauce like Cholula.
  5. Pickled jalapenos or onions: These pickled jalapeños add a kick; pickled onions add a pink color and tangy flavor.
  6. Thinly sliced radishes: These veggies add a crunch.
  7. Chopped cilantro: The best way to add fresh flavor!
  8. Tortilla strips: Make a batch of tortilla strips: or just crumble tortilla chips on top.
  9. Diced avocado: Chopped avocado adds richness and makes it more filling.
  10. Roasted salted pepitas: This unique option adds a salty crunch.
Quick chili recipe

Sides to go with chili

To us chili is a meal itself, usually! But if you can, it’s great to sneak in a side to make it a filling meal. Adding a few sides is great to turn this quick chili into a meal for a crowd. Here are a few sides to go with chili:

This quick chili recipe is…

Vegetarian, vegan, plant-based, dairy-free and gluten-free (make sure your veggie crumbles fit your dietary restrictions).

Print
Quick chili recipe

Quick Chili Recipe (25 minutes!)


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

  • Author: Sonja Overhiser
  • Prep Time: 3 minutes
  • Cook Time: 20 minutes
  • Total Time: 23 minutes
  • Yield: 4 to 6 servings
  • Diet: Vegan

Description

Need a meal in a flash? This speed demon quick chili recipe is just the thing: in 25 minutes you’ve got an easy dinner!


Ingredients

  • 4 tablespoons olive oil
  • 1 medium yellow onion
  • 3 cups (10 to 12 ounces) plant-based crumbles* (or 1 pound cooked and drained ground beef)
  • 2 28-ounce cans diced fire roasted tomatoes
  • 2 15-ounce cans kidney beans, drained and rinsed
  • 2 1/2 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cumin
  • 1 1/2 teaspoons kosher salt
  • For topping: Shredded cheese, sour cream (or vegan sour cream), sliced green onions, pickled onions or jalapenos

Instructions

  1. Dice the onion.
  2. Heat the olive oil over medium heat in pot or Dutch oven. Cook the onion for 4 to 5 minutes until translucent.
  3. Stir in the veggie crumbles and cook 1 more minute. Add the dice tomatoes, drained and rinsed kidney beans, chili powder, oregano, garlic powder, onion powder, cumin, and kosher salt.
  4. Bring to a simmer and simmer for 15 minutes. If necessary, add a splash of water while it simmers: all brands of veggie crumbles give off different levels of moisture as they cook. Serve warm garnished with your favorite chili toppings.  

Notes

*Plant-based crumbles vary widely based on the brand. Review the label to make sure they are not overly processed. We used Beyond Meat Beyond Beef Plant Based Crumbles, which are made of pea protein and have a meat-like texture. Different brands have different textures and ingredients to fit different diets (vegetarian, vegan and gluten-free). Experiment to find a brand you love! 

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

Keywords: Quick chili recipe, quick chili

More chili recipes

There are lots of other other ideas! Here are a few more of our best chili recipes to try:

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

Greek Fries

These crispy Greek fries are the ultimate side dish! They’re showered with Mediterranean-style toppings: feta cheese, onion and herbs. Sure you can eat French fries with ketchup…but what’s the fun in that? Here’s a unique way to dress up your fries, Mediterranean style. Make homemade Greek fries! These crispy Yukon gold taters are thin sliced and baked with a homemade seasoning blend starring oregano, garlic and dill. Out of the oven, they’re showered with feta cheese crumbles, fresh parsley and red onion, which add just the right Greek-style vibe. Better yet, serve them with lemon dill sauce for dipping! They’re the best pair for a falafel burger or baked shrimp. Let’s get cooking! What are Greek fries? What are Greek fries? Are they authentic to Greek cuisine? Well, yes and no. The authentic Greek-style French fries that you’d get at a restaurant are called Patates Tiganites (here’s an authentic recipe from a Greek recipe writer). These are thick-cut potatoes, usually a waxy potato like Yukon gold, fried and topped with dried oregano. You’ll also find that Greek or Mediterranean restaurants may make French fries and top them with feta cheese and herbs. Some restaurants in Greece even serve them this […]

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

These crispy Greek fries are the ultimate side dish! They’re showered with Mediterranean-style toppings: feta cheese, onion and herbs.

Greek fries

Sure you can eat French fries with ketchup…but what’s the fun in that? Here’s a unique way to dress up your fries, Mediterranean style. Make homemade Greek fries! These crispy Yukon gold taters are thin sliced and baked with a homemade seasoning blend starring oregano, garlic and dill. Out of the oven, they’re showered with feta cheese crumbles, fresh parsley and red onion, which add just the right Greek-style vibe. Better yet, serve them with lemon dill sauce for dipping! They’re the best pair for a falafel burger or baked shrimp. Let’s get cooking!

What are Greek fries?

What are Greek fries? Are they authentic to Greek cuisine? Well, yes and no. The authentic Greek-style French fries that you’d get at a restaurant are called Patates Tiganites (here’s an authentic recipe from a Greek recipe writer). These are thick-cut potatoes, usually a waxy potato like Yukon gold, fried and topped with dried oregano.

You’ll also find that Greek or Mediterranean restaurants may make French fries and top them with feta cheese and herbs. Some restaurants in Greece even serve them this way. There’s no real “authentic” definition to what exact toppings go on Greek fries. So our recipe for Greek fries is a spin on Mediterranean flavors and the style of fries we enjoyed while traveling in Santorini.

Use a waxy potato, like Yukon gold

Standard French fry recipes use russet potatoes, to get that fluffy on the inside texture that restaurant fries have. But in our research, we found that Greek fries recipes use a waxy potato like Yukon gold. This has a smoother texture on the interior, with a bit sweeter flavor. It definitely tastes like a different type of French fry! Use this type of potato if you can find it: but russet potatoes work just as well.

Greek fries

The seasoning for Greek fries: a homemade blend!

Another thing that makes this Greek fries recipe special: our homemade Greek seasoning blend! This blend features dried herbs and spices that are often used in Greek cuisine. These seasonings really make the dish! Make up a batch and you’ll have leftover to use in other recipes: we love it sprinkled over potatoes, sauteed vegetables, and fish. Here are the ingredients you’ll need:

  • Dried oregano
  • Dried dill
  • Garlic powder
  • Onion powder
  • Salt and black pepper

Toppings for Greek fries

The toppings in these Greek fries are what make it shine! Here are the fry toppings you’ll need to add the Mediterranean-style flair to this recipe:

  • Feta cheese crumbles: As you crumble them, break them into smaller pieces with your fingers. Very large chunks won’t stick to the fries.
  • Red onion: If you don’t like spicy red onion, rinse the chopped onion a few times first, then drain completely. This helps to soften the flavor.
  • Fresh parsley: Curly parsley is the way to go if you can find it: it brings the best Greek flavor like in our quinoa tabbouleh. If all you can find is flat leaf or Italian parsley, that works too!
How to make Greek fries

Sauces for dipping Greek fries

The last element to these easy homemade baked French fries that adds a Greek vibe is the dipping sauce! We have a few different sauces that would work well here. Pick from the following:

How to cut fries

The part of making these healthy Greek fries with the most technique is cutting the fries! There are two methods you can use: hand-cutting or using a fry cutter. Here’s what to know about how to cut fries by hand:

  • Watch the video first: Go and watch this video.
  • Make a base: Slice off the ends of each potato, then slice off part of the side to make a base.
  • Cut planks, then strips: Place the potato half cut side down and cut off a 3/8-inch slice, then lay the slice on its side and cut it into several long 3/8-inch wide strips. Repeat until all potatoes have been cut into fries!

A shortcut? You can use a fry cutter! It’s rather large so you’ll need to have good storage space. But it works like a charm! Here’s a link to the French fry cutter we use.

Mediterranean French fries

Tips for making Greek fries perfectly crispy

Last up: how to make these Greek fries perfectly crispy? Here are a few of the tips we use to make a crispy baked fry:

  • Soak the fries 10 minutes while the oven preheats. This gets the perfect soft inside and crisp exterior.
  • Use parchment paper. This helps with clean-up and makes for crispy bottoms. Don’t use a silicon baking sheet, or they’ll get too soggy.
  • Space apart as much as possible, keeping them in a single layer. No stacking! You need maximum space around each fry to get them crispy (even better, use a “half sheet” baking sheet that’s large enough to fit the entire oven rack).

And that’s it! We hope you love these Greek fries as much as we do!

This Greek fries recipe is…

Vegetarian and gluten-free. For vegan, plant-based and dairy-free, use dairy-free feta crumbles.

Print
Greek fries

Greek Fries


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

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 3 to 4
  • Diet: Vegetarian

Description

These crispy Greek fries are the ultimate side dish! They’re showered with Mediterranean-style toppings: feta cheese, onion and herbs.


Ingredients

  • 6 medium Yukon gold potatoes (1 1/2  to 1 3/4 pounds)*
  • 2 tablespoons olive oil
  • 1 tablespoon homemade Greek Seasoning
  • 1/2 teaspoon kosher salt
  • 1/4 cup feta crumbles
  • 2 tablespoons finely chopped curly parsley
  • 2 tablespoons finely chopped red onion
  • 4 lemon wedges, for serving
  • Optional: tzatziki, lemon dill sauce (our favorite), or aioli, for dipping

Instructions

  1. Preheat the oven to 425 degrees Fahrenheit. Evenly space the oven racks to ensure even cooking.
  2. Meanwhile, cut the potatoes into fries: (Watch this video or use a fry cutter.) Wash the potatoes, leaving the skins on. Slice off the ends of each potato, then slice off part of the side to make a base. Place the potato half cut side down and cut off a 3/8-inch slice, then lay the slice on its side and cut it into several long strips. Repeat until all potatoes have been cut into fries. The pieces can be uneven, but aim for as uniform of thickness as possible. See the video for full instructions!
  3. Soak in cold water (10 minutes): Place the cut fries into a medium bowl and rinse with cold water until water is clear. Then fill the bowl with cold water and allow to rest for 10 minutes (while the oven preheats). Then drain the potatoes and dry them thoroughly with a clean dish towel.
  4. Season the fries: Add the fries to a dry bowl and toss them with the olive oil, Greek seasoning and kosher salt. Line two baking sheets with parchment paper. Spread the fries in straight lines on the paper, placing them as far apart as possible.
  5. Bake: Bake the fries for 20 minutes. Take them out of the oven and carefully flip each fry. Return to oven (reversing the pans on top and bottom racks). Bake additional 8 to 10 minutes until they are crisp and golden brown, watching carefully as the bake time depends on the fry thickness and your oven. (If the majority of the fries seem soft, continue to bake a few more minutes.)
  6. Season: Taste and add a few more pinches salt if desired. 
  7. Garnish: Transfer fries to a platter and top with the feta cheese crumbles, breaking larger chunks into small pieces with your fingers. Add the finely chopped parsley and red onion. Serve with lemon wedges and tzatziki or lemon dill sauce.

Notes

*This makes a good amount of fries, but much less than a restaurant portion (that’s as intended!). The largest quantity of fries that fits on two baking sheets is 2 pounds, you can increase to that much if desired (adjust seasonings accordingly).

  • Category: Side dish
  • Method: Baked
  • Cuisine: Greek inspired

Keywords: Greek fries

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

Brussels Sprouts with Maple Glaze

Here’s how to make the best Brussels sprouts recipe…ever. They’re baked until impossibly crispy and drizzled with a maple balsamic glaze. Every now and then, a recipe comes along that blows us out of the water. Such is the case with these Brussels sprouts. These really are next level, and here’s why. They’re impossibly crispy, baked until they’re caramelized and the outside layers flake off into darkened crunchy chips. Then they’re draped in a tangy maple balsamic glaze that heightens the flavors to their peak. One bite of these, and everyone around the table will be asking how you did it. How to cook Brussels sprouts to perfection Sure, you can fry up these mighty sprouts. They’re delicious, but it’s messy and it uses a lot of oil. So to us, the optimal cooking method for Brussels sprouts is roasting them until crispy. But there are a few tricks to getting that perfect charred caramelization. Here’s what to know: Roast at high heat, in a single layer cut side down. 450 degrees Fahrenheit is the ultimate temperature for roasting vegetables. Place all those cute sprouts cut side down for the best caramelization. You’ll want them in a single layer: no […]

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

Here’s how to make the best Brussels sprouts recipe…ever. They’re baked until impossibly crispy and drizzled with a maple balsamic glaze.

Brussels sprouts

Every now and then, a recipe comes along that blows us out of the water. Such is the case with these Brussels sprouts. These really are next level, and here’s why. They’re impossibly crispy, baked until they’re caramelized and the outside layers flake off into darkened crunchy chips. Then they’re draped in a tangy maple balsamic glaze that heightens the flavors to their peak. One bite of these, and everyone around the table will be asking how you did it.

How to cook Brussels sprouts to perfection

Sure, you can fry up these mighty sprouts. They’re delicious, but it’s messy and it uses a lot of oil. So to us, the optimal cooking method for Brussels sprouts is roasting them until crispy. But there are a few tricks to getting that perfect charred caramelization. Here’s what to know:

  • Roast at high heat, in a single layer cut side down. 450 degrees Fahrenheit is the ultimate temperature for roasting vegetables. Place all those cute sprouts cut side down for the best caramelization. You’ll want them in a single layer: no stacking!
  • Use parchment paper to line your baking sheet: not a silicone mat! Parchment paper makes them the crispiest; silicone mats make them soggy.
  • Bake one tray at a time. To get maximum airflow in your oven, bake only one tray at once. (We learned this the hard way.)
  • Don’t stir! That’s right, don’t even think about stirring! Throw them in for 25 minutes and they should crisp up beautifully.
Brussels sprouts

Accent with a maple glaze (optional!)

These Brussels sprouts are absolutely delicious roasted with olive oil and salt. The outer layers fall off and make crunchy, salty chips that are irresistibly good. Most of the time we eat them plain: because we like them savory! But want to take them over the top? They’re fantastic with a little sweet nuance from a tangy sweet glaze.

For the maple glaze, all you’ll do is heat equal parts maple syrup and balsamic vinegar until they reduce into a slightly thick syrup. We added a shake of soy sauce for good measure. Drizzle that over your Brussels sprouts, and you’ll think you’ve died and gone to heaven.

More flavor variations

Want to get creative? There are lots more ways to flavor Brussels sprouts. Here are some ideas:

  • Spicy: Make a spicy variation by adding hot sauce to the maple glaze (about 1 teaspoon), or try these Spicy Brussels Sprouts.
  • Honey: Another great flavor pairing is honey! Drizzle simply with honey or even hot honey.
  • Hoisin: Brussels go well with Asian-style flavors. Toss with purchased or homemade hoisin sauce.
Brussels sprouts with maple glaze

How to make a larger serving of Brussels sprouts

Did you read all our tips above about crispy Brussels sprouts? Let’s see if you were paying attention. How many trays can you have in the oven at once? One tray. That’s right: to get the maximum airflow around your sprouts while they bake, the oven must not have any other food in it.

How to roast more than 1 1/2 pounds at one time? You can do this if you have a larger baking sheet that covers the entire baking rack. That’s an 18 x 13 pan, also called a “half sheet pan“. You could comfortably fit about 2 to 2 1/2 pounds of Brussels sprouts on a half sheet pan, making sure they have a little space around each.

How to cook Brussels sprouts

Brussels sprouts nutrition

Are Brussels sprouts healthy? Gone are the days of soggy canned sprouts being forced on kids to get their vegetables. These crispy sprouts taste good, they’re almost as addicting as French fries. So are they good for you? Here are the nutrition facts for 1/2 cup plain cooked Brussels sprouts:

IngredientCaloriesProteinCarbsFiberFat
Brussels sprouts28 calories2 grams6 grams2 grams0 grams

Keep in mind that oil and the glaze add calories to the nutrition info! Here are some of the top benefits of these mighty sprouts. Brussels sprouts are (data source):

  • Low in calories and relatively high in fiber.
  • Full of Vitamin K and Vitamin C (137% and 81% of your daily need respectively), and other vitamins and nutrients.
  • Full of antioxidants which may decrease inflammation and increase heart health.
Brussels sprouts with maple glaze recipe

More ways to cook Brussels sprouts

This Brussels sprouts recipe is a favorite healthy side dish, perfect for any easy dinner (or even Thanksgiving). But there are lots of other great ways to prepare this healthy vegetable. Here are some more Brussels sprouts recipes that show more ways to cook them:

Brussels sprouts recipe

This Brussels sprouts recipe is…

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

Print
Brussels sprouts

Brussels Sprouts with Maple Glaze


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

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4
  • Diet: Vegan

Description

Here’s how to make the best Brussels sprouts recipe…ever. They’re baked until impossibly crispy and drizzled with a maple balsamic glaze.


Ingredients

  • 1 1/2 pounds Brussels sprouts
  • 3 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons pure maple syrup
  • 2 tablespoons balsamic vinegar
  • 1 teaspoon soy sauce (or tamari or coconut aminos)

Instructions

  1. Preheat the oven to 450 degrees Fahrenheit. (To get them perfectly crispy, make sure this is the only pan in the oven and you’re not roasting anything else at the same time.)
  2. Slice off any hard ends of the Brussels sprouts, as needed. Slice them in half lengthwise and place them in a large bowl.
  3. Mix the sprouts with the olive oil, kosher salt, and lots of fresh ground black pepper.
  4. Line a baking sheet with parchment paper*, then pour the spouts onto the sheet. Turn them all cut side down.
  5. Roast for 25 minutes until very browned and tender (don’t stir!). 
  6. While the sprouts are roasting, place the maple syrup, balsamic vinegar, and soy sauce in a small saucepan. Simmer 3 to 5 minutes on medium low heat until thickened slightly and reduced (this should result in about 2 to 2 1/2 tablespoons glaze). 
  7. When the sprouts are done, pour over the maple balsamic glaze. Serve immediately.

Notes

*Don’t use a silicone baking mat, since these can also make the Brussels sprouts less crispy. If you don’t have parchment paper, you can skip it and roast directly on the sheet.

  • Category: Side dish
  • Method: Baked
  • Cuisine: American

Keywords: Brussels sprouts, Brussels sprouts recipe

More easy side dish recipes

This recipe is one of our top easy side dish recipes…ever! Sprouts are always a hit. But here are a few more ideas for vegetable side dishes:

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

Miso Salmon

Prepare to be amazed by this miso salmon! The savory glaze is the perfect accent for this broiled fish and makes an easy dinner. Here’s an impressive dinner idea that’s packed with umami and fantastically irresistible: Miso Salmon! Miso makes magic in the kitchen: it adds incredible savory flavor to everything it touches. Here it features in a miso glaze that’s so full of flavor, you’ll want to brush a glossy swipe onto just about everything. One of the ultimate ways to use it? On a tender fillet of salmon. Brush it on before and after broiling, and it’s absolutely stunning. If fact, we couldn’t tear ourselves away from this. (Our three year old was particularly smitten.) What’s in miso glaze? The secret to this miso salmon is this tasty miso glaze. You can use it on just about anything: any type of fish (like tuna or cod) or sauteed vegetables. The star is miso, a Japanese fermented soybean paste that’s full of nutrients and savory flavor! It’s known for its intense savory notes, otherwise known as umami. You can find miso in your local grocery next to the Japanese products. There are several colors of miso, each with their […]

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

Prepare to be amazed by this miso salmon! The savory glaze is the perfect accent for this broiled fish and makes an easy dinner.

Miso salmon

Here’s an impressive dinner idea that’s packed with umami and fantastically irresistible: Miso Salmon! Miso makes magic in the kitchen: it adds incredible savory flavor to everything it touches. Here it features in a miso glaze that’s so full of flavor, you’ll want to brush a glossy swipe onto just about everything. One of the ultimate ways to use it? On a tender fillet of salmon. Brush it on before and after broiling, and it’s absolutely stunning. If fact, we couldn’t tear ourselves away from this. (Our three year old was particularly smitten.)

What’s in miso glaze?

The secret to this miso salmon is this tasty miso glaze. You can use it on just about anything: any type of fish (like tuna or cod) or sauteed vegetables. The star is miso, a Japanese fermented soybean paste that’s full of nutrients and savory flavor! It’s known for its intense savory notes, otherwise known as umami. You can find miso in your local grocery next to the Japanese products. There are several colors of miso, each with their own flavor.

This glaze comes together in just a few minutes and uses only 5 ingredients (plus salt). Once you whisk together the ingredients, there may still be some chunks of miso that do not dissolve: that’s ok! Just try to get it as smooth as you can. Here’s what you need for the miso glaze:

  • Miso: We like yellow or light miso for this recipe, but you can use whatever you find.
  • Soy sauce: substitute tamari or coconut aminos as necessary
  • Rice vinegar
  • Sugar: substitute maple syrup or honey if you like
  • Sriracha hot sauce
  • Salt
Miso glaze

Buy a high quality piece of salmon

The other part of this miso salmon recipe that’s important: buying a great piece of salmon! You can make it with any quality, but it tastes optimal with a high quality of fish. We splurged and used King salmon for this one, and wow! It’s beautifully tender and juicy, making for one irresistible piece of fish. But you can use other types too! Here are some pointers one how to buy a

  • Fresh salmon is best. You can find good frozen salmon, but for the very best salmon, buy it fresh from your local seafood counter.
  • Buy wild caught salmon. Wild caught is the way to go! It’s most sustainable and has the best flavor.
  • Coho is a good choice. We tend to like Coho salmon for its mild flavor: it’s a good middle of the road option in terms of price. Of course, King salmon is incredible but more of a splurge. Avoid Atlantic salmon as it is typically farmed salmon.

Ways to cook miso salmon

There are lots of ways to cook salmon. For this miso salmon recipe we chose the broiler because it is quick and easy! There are some tips on broiling salmon below. But you can also choose any salmon cooking method you like! Here are a few other options:

  • Pan Seared Salmon: Paint on a bit of the glaze when you flip the salmon to skin side down, then add a little more after it’s out of the pan.
  • Oven Baked Salmon: Use the glaze in the same way as broiling!
  • Grilled Salmon: Paint the glaze on right before you add it to the grill, then add more after grilling just like with broiling.
Miso salmon

Tips for broiling salmon

The best way to cook this miso salmon is broiling, we think! Here are a few tips

  • Let the salmon come to room temperature, or brine it (lower quality salmon). It’s important to let the salmon come to room temperature before broiling it so it cooks evenly. If you’re using lower quality salmon, you may want to brine it during this time: go to Broiled Salmon for more!
  • Broilers vary, so watch the cook time carefully! The exact timing for this broiled salmon depends on your specific broiler and the thickness of the fish. It will be different every time: so watch closely! Estimate 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon. A food thermometer is nice for judging whether it’s done.
  • Most broilers are about 3 to 5 inches from the heating element. If yours is closer, take care and watch the salmon during the cook time.
Miso salmon

Sides to serve with miso salmon

What to serve with miso salmon to make it into an easy dinner? There are so many options! The flavors are Asian inspired, so you can use Asian-style ingredients or opt for other elements that fit the vibe. Here are some of our favorite ways to accessorize miso salmon:

This miso salmon recipe is…

Pescatarian, gluten-free, and dairy-free.

Print
Miso salmon

Easy Miso Salmon


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

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

Prepare to be amazed by this miso salmon! The savory glaze is the perfect accent for this broiled fish and makes an easy dinner. 


Ingredients

  • 1 to 1 1/2 pounds high quality skin-on salmon fillets, wild caught if possible
  • Freshly ground black pepper
  • 2 tablespoons light or yellow miso
  • 2 tablespoons soy sauce (or tamari or coconut aminos)
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar (or maple syrup)
  • 1/4 teaspoon Sriracha hot sauce
  • 1/4 teaspoon kosher salt
  • Optional garnish: Sliced green onions, sesame seeds

Instructions

  1. Let salmon rest at room temperature for 20 minutes.
  2. Meanwhile, make the miso glaze: Whisk the miso, soy sauce, rice vinegar, sugar, Sriracha and kosher salt together in a small bowl until smooth (the miso may have a few lumps depending on its texture, which is okay). 
  3. Preheat the broiler to high. Place a large sheet of aluminum foil on a baking sheet and brush it with olive oil. Pat each piece of salmon dry and place it on the foil skin side down. Brush salmon liberally with the glaze (1 to 2 tablespoons).
  4. Broil about 4 to 5 minutes for very thin salmon or 7 to 10 minutes for 1-inch thick salmon, until just tender and pink at the center (the internal temperature should be between 125 to 130F in the center). Brush with more of the glaze and serve.

  • Category: Main Dish
  • Method: Broiled
  • Cuisine: Asian inspired

Keywords: Miso salmon

Best salmon recipes

Salmon is one of the best healthy dinner ideas! Here are some more salmon recipes to add to your repertoire:

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

Healthy Pumpkin Bread

Here’s the BEST healthy pumpkin bread, perfectly moist and cozy spiced. You’ll never believe it’s and made without flour…just 100% rolled oats! Naturally gluten free and dairy free. “Try this pumpkin bread,” I offered to Alex’s family. They took a moist, pumpkin-spiced bite and started to murmur their approval as I threw in, “It’s made of all oats, too! No flour.” They looked at me in astonishment. “What? This is amazing.” Yes, this actually happened with this Healthy Pumpkin Bread (paraphrased, of course!). It’s so moist, so cozy spiced with cinnamon and nutmeg, you’ll hardly notice that’s made purely of oats…no flour at all. We don’t exclusively eat gluten-free, but we do love eating a treat that’s made of heart-healthy oats and tastes incredible. Here are all the tricks to making this tasty quick bread at home! Ingredients in healthy pumpkin bread Pumpkin bread is the best fall treat, but many of the recipes are just like eating glorified cake! That’s where this healthy pumpkin bread comes in. Let’s be honest though: you can’t ever really state that pumpkin bread is a health food, because it’s full of sugar. However, this one is healthier than the rest! It’s made of […]

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

Here’s the BEST healthy pumpkin bread, perfectly moist and cozy spiced. You’ll never believe it’s and made without flour…just 100% rolled oats! Naturally gluten free and dairy free.

Healthy pumpkin bread


Try this pumpkin bread,” I offered to Alex’s family. They took a moist, pumpkin-spiced bite and started to murmur their approval as I threw in, “It’s made of all oats, too! No flour.” They looked at me in astonishment. “What? This is amazing.” Yes, this actually happened with this Healthy Pumpkin Bread (paraphrased, of course!). It’s so moist, so cozy spiced with cinnamon and nutmeg, you’ll hardly notice that’s made purely of oats…no flour at all. We don’t exclusively eat gluten-free, but we do love eating a treat that’s made of heart-healthy oats and tastes incredible. Here are all the tricks to making this tasty quick bread at home!

Ingredients in healthy pumpkin bread

Pumpkin bread is the best fall treat, but many of the recipes are just like eating glorified cake! That’s where this healthy pumpkin bread comes in. Let’s be honest though: you can’t ever really state that pumpkin bread is a health food, because it’s full of sugar. However, this one is healthier than the rest! It’s made of just whole grain rolled oats, meaning you get the health benefits of oats in every piece. (More on that below.) Here’s what you’ll need for this gluten free dairy free pumpkin bread:

  • Old Fashioned rolled oats: Do not substitute steel cut oats or instant oats! You need good ol’ rolled oats here. But you’ll be blending it into flour, so you can also substitute store-bought oat flour.
  • Sugar or coconut sugar: Use your dry sugar of choice.
  • Baking powder, baking soda, vanilla, and salt: the usual suspects for baking
  • Pumpkin pie spice: Grab a bottle of store-bought or use our homemade blend.
  • Eggs: These are important because they bind the oats together. See more about vegan substitutes below.
  • Pumpkin puree: Use plain old pumpkin puree, not pumpkin pie filling! (That’s different.)\
  • Neutral oil: Use organic vegetable oil, organic canola oil or grapeseed oil.
Healthy pumpkin bread

Make it all up in a blender!

Here’s the secret to this recipe: you make it all up in a blender! Many of our recipe testers mentioned how easy it is to just throw all the ingredients in a blender for this recipe. Here’s what to know:

  • It’s easiest with a high speed blender or quality blender. It also works with a not so good blender…you just need to work harder! Having some blender power behind you helps, but it’s not required. Know it might take a little longer to blend if your blender is not up to snuff.
  • First blend the oats into oat flour. You’ll throw in Old Fashioned rolled oats to the blender and turn it on. Watch as it turns into powdery oat flour! If your blender is not so great, you can also use store-bought oat flour.
  • Then add everything else and blend! The blender is the key to the fluffy and moist texture. It comes out so light and fluffy, you’ll be amazed it’s all oats.

A note about texture, cooling and cutting slices

After baking this healthy pumpkin bread, you’re going to want to eat it right away. Don’t do it! It’s important to let it cool down so the texture sets. If you cut it right away, the pieces will fall apart! Promise.

Another tip: cut the bread into fairly thick slices. This bread is beautifully moist and fluffy, but it is made with no gluten to hold it together. The texture is a little different from the normal pumpkin bread, so the best way to keep it together is to use thick slices (as you’ll see in the photos).

Healthy pumpkin bread dairy free gluten free

What people are saying about this healthy pumpkin bread

This healthy pumpkin bread comes out so beautifully moist and fluffy, you won’t really know it’s healthy! The only thing to note is that it’s slightly less sweet and oily than the normal pumpkin bread. That’s intended: because it’s designed to be healthier! We ran this recipe by lots of recipe testers, and here’s what a few had to say:

  • “WOW! I would have never guessed this was gluten free! The last pumpkin bread recipe I made with oats was SO dense and lacked pumpkin flavor! Honestly just tasted like oats! This one though – the pumpkin flavor is superb and it’s so light! LOVE!”
  • “Made the bread for a party and everyone loved it. Loved how it is healthy with all natural ingredients.”

Vegan variation!

As it is, this healthy pumpkin bread is gluten free and dairy free. Want to make it vegan? You can do that too! Here are a few options:

  • Substitute flax eggs. Use the recipe below and substitute flax eggs for the eggs: this is just ground flax seed mixed with water. It changes the texture of the bread slightly, but it works well as a binder in vegan baked goods.
  • Use our Vegan Pumpkin Bread recipe. Try our Vegan Pumpkin Bread: it’s incredibly moist and delicious. It’s made using refined flour so it’s not gluten-free, but it is vegan.

Are oats healthy?

One of the main ingredients that makes this healthy pumpkin bread is that it’s build on oats, not flour. That means you get all the benefits of oats that flour lacks. Here are some of the nutritional benefits of oats (source):

  • Oats are high in protein and fiber. 1 cup of raw oats has 11 grams protein (about 20% your daily need) and 8 grams of fiber (about 30% your daily need).
  • Oats have beta glucans, a type of soluble fiber that has potential benefits like lower cholesterol, better heart health, and reduced blood sugar and insulin responses.
  • Oats are very filling: they may reduce appetite and help you eat less calories.

For more benefits, go to Oats 101: Nutrition Facts.

Gluten free pumpkin bread recipe

More healthy pumpkin recipes

When it’s pumpkin season…the craving strikes! Here are all our favorite pumpkin recipes:

  • Pumpkin Smoothie Tastes like pie…but it’s loads healthier! This tasty drink features yogurt, fruit and pumpkin pie spices.
  • Cozy Pumpkin Oatmeal The perfect fall breakfast idea! It’s got just the right spice and sweetness to make mornings cozy.
  • Healthy Pumpkin Muffins The streusel topping takes these easy pumpkin muffins over the top! The pumpkin spiced inside plus sweet crunch is downright heavenly.
  • Pumpkin Dip This healthy dip is perfect for apples!

This healthy pumpkin bread recipe is…

Vegetarian, dairy-free and gluten-free. For vegan and plant-based, see the notes above.

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Healthy pumpkin bread

Best Healthy Pumpkin Bread


1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 10 to 12 pieces
  • Diet: Gluten Free

Description

Here’s the BEST healthy pumpkin bread, perfectly moist and cozy spiced. You’ll never believe it’s made without flour…just 100% rolled oats!


Ingredients

  • 3 cups Old Fashioned rolled oats (or 3 cups purchased oat flour; do not substitute steel cut or instant oats)
  • 1/2 cup sugar or coconut sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 2 tablespoons homemade Pumpkin Pie Spice*
  • 3 eggs (or flax eggs for vegan)
  • 1 cup pumpkin puree
  • 1/4 cup maple syrup
  • 1/2 cup neutral oil
  • 1 tablespoon vanilla extract

Instructions

  1. Preheat the oven to 375 degrees.  Grease an 8 or 9-inch bread pan with coconut oil or oil.
  2. Add the oats to a blender and blend until the oats are finely ground and resemble a flour. Add all the remaining ingredients to the blender. Blend until they all come together into a fully smooth batter, stopping and scraping the bowl of the blender as necessary.
  3. Pour the batter into the prepared pan. Bake 45 to 50 minutes, until a toothpick comes out mostly clean (the exact timing depends on the size of pan and your oven).
  4. Allow to cool in the pan until room temperature (this is important for the texture). Run a knife around the edges and invert. Slice into thick pieces and serve (because it’s 100% oats, thicker slices are better). Storage info: Stores for about 3 days at room temperature: keep it on a cutting board and cover with a towel. Or store refrigerated for 1 week, or freeze it in slices for up to 3 months.

Notes

*Or use 1 tablespoon cinnamon, 1 teaspoon each ground ginger and allspice, and 1/2 teaspoon each cloves and nutmeg. 

  • Category: Quick Bread
  • Method: Baked
  • Cuisine: Healthy

Keywords: Healthy pumpkin bread

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

Sauteed Apples (a la Mode!)

These sauteed apples are the perfect easy dessert! They take just minutes to make: serve topped with melty vanilla ice cream. Want an easy dessert? Look no further than these sauteed apples! There’s no baking necessary, and no advanced preparation. Just slice up some apples, saute them in butter and spices, and bam! Eat it warm topped with vanilla ice cream, and there’s really not much better. In fact, why even make apple crisp or apple pie at all? Here’s more about how to make this healthy dessert, and a few more topping ideas. Best apples for sauteed apples What variety of apple is best for sauteed apples? First off, please do not cook with red delicious apples. (Or perhaps, just stop buying them.) The ideal variety for sauteed apples is a firm, crisp tart apple. Crisp tart apples cook well and the tangy tartness accents the sweetness that’s naturally present. Here are some of the best apples for baking and cooking: Honey Crisp Jonathon or Jonagold Granny Smith Gala Fuji To peel or not to peel? Many people make sauteed apples with peeled apples. But we prefer leaving the skin on! Why? Skin on apples look prettier. The light […]

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

These sauteed apples are the perfect easy dessert! They take just minutes to make: serve topped with melty vanilla ice cream.

Sauteed apples

Want an easy dessert? Look no further than these sauteed apples! There’s no baking necessary, and no advanced preparation. Just slice up some apples, saute them in butter and spices, and bam! Eat it warm topped with vanilla ice cream, and there’s really not much better. In fact, why even make apple crisp or apple pie at all? Here’s more about how to make this healthy dessert, and a few more topping ideas.

Best apples for sauteed apples

What variety of apple is best for sauteed apples? First off, please do not cook with red delicious apples. (Or perhaps, just stop buying them.) The ideal variety for sauteed apples is a firm, crisp tart apple. Crisp tart apples cook well and the tangy tartness accents the sweetness that’s naturally present. Here are some of the best apples for baking and cooking:

  • Honey Crisp
  • Jonathon or Jonagold
  • Granny Smith
  • Gala
  • Fuji
Sauteed apples

To peel or not to peel?

Many people make sauteed apples with peeled apples. But we prefer leaving the skin on! Why?

  • Skin on apples look prettier. The light blush shade makes the apples look lovely, instead of just brown mushy mounds.
  • The apple skin adds texture. Sauteeing the apple with the skin gives a nice texture when you bite into it, instead of turning into mush.
  • The apple skin has lots of nutrients. Not that you’re looking for nutrients in a dessert recipe! But the apple skin has lots of vitamins like Vitamin K, Vitamin A and Vitamin C that you’re throwing away with the skin.

How to cut apples…the fast way!

You’ll need to cut the apples into 1/4-inch slices for this sauteed apples recipe. We recently learned a trick to how to cut apples the fast way. Yes, this one is a lifesaver, and we use it on a daily basis. Here’s the method or check out the video below!

  1. Holding the core of the apple, use a large chef’s knife to slice off four sides of the apple, cutting as close to the core as possible.
  2. Take one of the quarters and place it flat side down on the cutting board. Then cut it into thin slices.
  3. Repeat with the remaining quarters!

How to slice apples

How to make sauteed apples: a few tips

Outside of slicing the apples, there’s not too much to know about sauteed apples! But here are a few things to note before proceeding to the recipe below:

  • Heat the butter until it’s just starting to brown. It’s like making browned butter, but you’ll add the apples right after it browns. This technique infuses a bit of nutty flavor into the apples.
  • Cook until just tender. Some recipes for sauteed apples you cook them until they’re mush. Not here! We like our sauteed apples on the crisp tender side: this takes only 5 minutes.
  • Ice cream is required! These sauteed apples are just sweet enough on their own: they’re customized to serve a la mode! The ice cream adds the remaining necessary sweetness. A great dairy-free and vegan option is this Cinnamon Ice Cream.
How to make sauteed apples

Topping ideas for sauteed apples

What other toppings are great for sauteed apples? This fall apple dessert is perfect with so many things. Add your own flair to this easy recipe by topping with whatever tasty crunchy bits or drizzles that you’d like. Here are some ideas:

This sauteed apples recipe is…

Vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use coconut oil and vegan ice cream.

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Sauteed apples

Sauteed Apples (a la Mode!)


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

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 10 minutes
  • Yield: 4
  • Diet: Vegetarian

Description

These sauteed apples are the perfect easy dessert! They take just minutes to make: serve topped with melty vanilla ice cream.


Ingredients

  • 3 firm large tart-sweet apples (like Honey Crisp, Jonathon, Granny Smith, Gala, Fuji, etc) — enough for 5 to 6 cups sliced
  • 1 1/2 tablespoons brown sugar
  • 1 /2 tablespoons granulated sugar
  • 1 1/2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 3 tablespoons butter (or coconut oil for vegan)
  • 1/2 tablespoon Cointreau, optional
  • Vanilla ice cream or vegan cinnamon ice cream, for serving

Instructions

  1. Cut the apples into 1/4” slices (no need to peel unless you want to). In a medium bowl, stir together the apples with the brown sugar, granulated sugar, cinnamon, ginger and nutmeg.
  2. In a large skillet heat the butter over medium heat until the butter is just starting to brown, about 2 minutes. Add the apples and saute 4 to 5 minutes until crisp tender. Add Cointreau if using and cook for additional 20 seconds. Serve warm with vanilla ice cream.

  • Category: Dessert
  • Method: Sauteed
  • Cuisine: American

Keywords: Sauteed apples

More great apple recipes

There are so many great ways to use apples, from breakfast to dessert. Here are some of our favorite apple recipes:

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

Ultimate Hummus Sandwich

A hummus sandwich is the best healthy easy lunch idea! This plant based recipe takes just a few minutes to make with colorful crunchy veggies. Looking for healthy and easy lunch ideas? Here’s a genius idea for busy days or even a lightening fast weeknight dinner. This Ultimate Hummus Sandwich! That’s right: hummus on a sandwich. You don’t have to reserve hummus just for carrots and pita triangles! It works as a sandwich spread that’s full of plant-based protein to keep you full for hours. Throw it on bread with all your favorite crunchy veggies and it’s a lunch or snack that couldn’t be easier to whip up. Here’s all you need to know about making the ultimate hummus sandwich of your dreams. Ingredients for the ultimate hummus sandwich This hummus sandwich make look like just a random assortment of vegetables with hummus, but it’s more than that! Here are some things to note about getting just the right combination of flavors and textures in a hummus sandwich: Hummus: Use your favorite hummus brand, or even better: make a batch of homemade! The flavor varies widely in store-bought brands, so choose wisely. Bread: We suggest using a crusty artisan bread. […]

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

A hummus sandwich is the best healthy easy lunch idea! This plant based recipe takes just a few minutes to make with colorful crunchy veggies.

Hummus Sandwich

Looking for healthy and easy lunch ideas? Here’s a genius idea for busy days or even a lightening fast weeknight dinner. This Ultimate Hummus Sandwich! That’s right: hummus on a sandwich. You don’t have to reserve hummus just for carrots and pita triangles! It works as a sandwich spread that’s full of plant-based protein to keep you full for hours. Throw it on bread with all your favorite crunchy veggies and it’s a lunch or snack that couldn’t be easier to whip up. Here’s all you need to know about making the ultimate hummus sandwich of your dreams.

Ingredients for the ultimate hummus sandwich

This hummus sandwich make look like just a random assortment of vegetables with hummus, but it’s more than that! Here are some things to note about getting just the right combination of flavors and textures in a hummus sandwich:

  • Hummus: Use your favorite hummus brand, or even better: make a batch of homemade! The flavor varies widely in store-bought brands, so choose wisely.
  • Bread: We suggest using a crusty artisan bread. If you’re an overachiever, you can make homemade! Try our Sandwich Bread, Whole Wheat Bread, or No Knead Bread.
  • Pickled Vegetables: This is the flavor maker! Using pickled vegetables brings in the best nuance of tangy, sweet, and salty flavor.
  • Raw Vegetables: You can use any combo you like. We used cucumber, red onion and tomato.
  • Cheese: Add cheese for a vegetarian sandwich, or keep it as a vegan sandwich and omit!
  • Sprouts or Microgreens: The finishing touch! It’s optional, but adds nice texture.
Hummus sandwich

The flavor maker: pickled vegetables!

Let’s talk about those pickled vegetables again! This is a trick we picked up from an Italian sandwich shop we visited in Traverse City this summer (Folgarelli’s: we highly recommend it!). One of their vegetable sandwiches had a garlic cheese spread, raw vegetables and the kicker: marinated vegetables from the Italian deli. They added such great tangy, nuanced flavor that it made the entire sandwich taste better!

You can use either mixed pickled vegetables or marinated vegetables. Try pickled cauliflower and carrots (or this recipe for homemade), or whatever you see that strikes your fancy. Or grab some marinated vegetables, jarred or from the antipasto bar if your grocery has one.

Tip: remove excess moisture!

The most important part of this hummus sandwich is this: make sure to remove all excess moisture from the vegetables before you start. Pickled vegetables have quite a bit of moisture (since they’re canned in brine), and so do veggies like tomatoes.

All you have to do is squeeze out the pickled veggies in a paper towel or clean dish towel before building your sandwich! You can also blot the tomatoes with a paper towel to remove excess moisture.

Hummus sandwich

Step it up with homemade hummus

Step up your hummus sandwich by using homemade hummus! It’s the best way to bring in big flavor. Or, use one of our hummus flavors below to mix it up. Here are some ideas:

Variations: more hummus sandwich toppings

It goes without saying that you can vary the toppings in this hummus sandwich to your liking! This is more of a concept than a recipe that has to be followed exactly. Here are some ideas on how to branch out and create thousands of hummus sandwich variations:

Hummus sandwich ingredients

Make-ahead info for a hummus sandwich

Last thing to note about this hummus sandwich. It is best made right before eating! Because hummus has moisture and the veggies have moisture, it gets a little too soggy in the fridge. If you want to bring it to an office or outside of the house, here’s what to do:

  • Slice the veggies in advance and place in a container. Assemble the sandwich right before eating.
  • Try making the sandwich as a wrap. A wrap can better hold up to storage than bread.

This hummus sandwich recipe is…

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

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Hummus Sandwich

Ultimate Hummus Sandwich


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

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 2 sandwiches
  • Diet: Vegetarian

Description

A hummus sandwich is the best healthy easy lunch idea! This plant based recipe takes just a few minutes to make with colorful crunchy veggies.


Ingredients

  • 1/4 medium cucumber
  • 1 small tomato 
  • 1/4 small red onion
  • 1/4 cup chopped jarred pickled vegetables (we used pickled cauliflower and carrots)
  • 1 cup hummus
  • 2 slices provolone cheese, optional (omit for vegan)
  • 4 slices bread
  • Microgreens or sprouts, optional
  • Other optional toppings: avocado slices, roasted red pepper, lettuce, feta or goat cheese crumbles, fresh herbs, etc.

Instructions

  1. Chop the veggies: Peel and slice the cucumber (or peel alternating strips as we did here). Thinly slice the tomato. Slice the red onion. Chop the pickled vegetables. 
  2. Toast the bread: If desired, toast the bread.
  3. Remove excess moisture: Meanwhile, place the chopped pickles in a paper towel or clean dish towel and squeeze out any extra water. Place the tomatoes on a paper towel or towel and blot them to remove excess moisture.
  4. Build the sandwich: Place the cucumber slices on the bottom of the sandwich to act as a moisture barrier. Top with a layer of hummus. Add the cheese (optional), pickled vegetables, red onion, tomato, and microgreens or sprouts (if using). Spread the remaining hummus on the top slice of bread and place it on top. Note: This sandwich is best made right before eating. If you’re bringing it outside the house like to work, we recommend chopping the components in advance, then building the sandwich right before you eat it. To make it in advance, you could make it as a wrap.

  • Category: Main Dish
  • Method: Sandwich
  • Cuisine: American

Keywords: Hummus sandwich

More great sandwich recipes

The sandwich is one of the easiest ways to a healthy lunch or easy snack! Here are some of our favorite sandwich recipes:

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