Our Favorite 15 Min Busy Weeknight Bite!

A BLT is the PERFECT 15 minute dinner for busy nights! Crisp fresh lettuce, juicy tomatoes & thick-cut bacon on toast, it is a hearty and delicious lunch or weeknight meal!

A BLT is the PERFECT 15 minute dinner for busy nights! Crisp fresh lettuce, juicy tomatoes & thick-cut bacon on toast, it is a hearty and delicious lunch or weeknight meal!

Easy Pasta Salad

Today’s recipe is a picnic-perfect pasta salad! Every cookout needs a great pasta salad, and this is the one that I make all summer long. It comes together in no time, it’s full of fresh ingredients, and it packs a flavorful punch. I took e…


Today’s recipe is a picnic-perfect pasta salad! Every cookout needs a great pasta salad, and this is the one that I make all summer long. It comes together in no time, it’s full of fresh ingredients, and it packs a flavorful punch. I took extra care to make sure that this recipe is not just easy, but also easy to make in advance… because I totally get that you don’t want to be futzing with your pasta salad when you could be spending time outside with your friends. Note: If you do decide to make this salad in advance, toss […]

Salad with Berries and Pecans

This healthy summer side salad with berries is loaded with sweet, juicy blackberries and raspberries adding a burst of sweetness in every bite. Complimented with a light vinaigrettePecans add the perfect crunch. Green Salad with Berries Sometimes the s…

This healthy summer side salad with berries is loaded with sweet, juicy blackberries and raspberries adding a burst of sweetness in every bite. Complimented with a light vinaigrettePecans add the perfect crunch. Green Salad with Berries Sometimes the simplest recipes are all you need. This healthy summer side salad recipe with berries has no added […]

Best Broccoli Salad

This broccoli salad recipe is one of my favorite side dishes. It’s my lighter spin on classic Midwest broccoli salad, and though you won’t find any cheese or bacon here, it’s every bit as delicious. A creamy, tangy dressing coats cris…


This broccoli salad recipe is one of my favorite side dishes. It’s my lighter spin on classic Midwest broccoli salad, and though you won’t find any cheese or bacon here, it’s every bit as delicious. A creamy, tangy dressing coats crisp broccoli florets, chewy dried cranberries, sharp red onion, and smoky roasted nuts. Even salad skeptics will love it. This broccoli salad recipe is easy to make, and even better, make ahead. A few hours or a day in the fridge gives the broccoli a chance to soften and soak up the dressing’s punchy flavor. Pack it up for a […]

Grilled Chicken Caprese

This 15-minute, high-protein, Grilled Chicken Caprese salad is made with grilled chicken breast cutlets, topped with fresh mozzarella, tomatoes, basil and balsamic glaze, served over a bed of arugula. Grilled Chicken Caprese If you need dinner ideas fo…

This 15-minute, high-protein, Grilled Chicken Caprese salad is made with grilled chicken breast cutlets, topped with fresh mozzarella, tomatoes, basil and balsamic glaze, served over a bed of arugula. Grilled Chicken Caprese If you need dinner ideas for chicken breasts, you will love this easy recipe! During the summer, I love to grill outside, and […]

Obsessed With This Chickpea Salad

Chickpea Salad is a healthy & hearty dish, perfect for lunch or light dinner any day of the week! Or, bring it to a potluck or a backyard BBQ to impress a crowd!

Chickpea Salad is a healthy & hearty dish, perfect for lunch or light dinner any day of the week! Or, bring it to a potluck or a backyard BBQ to impress a crowd!

Simple Quinoa Black Bean Salad

Whether you’re a party person, a meal prepper, or a picnic lover, we’ve got a salad that can do it ALL! This fresh, crunchy Southwest-inspired quinoa salad features corn, black beans, cilantro, tons of veggies, and a zippy lime vinaigrette. BIG TIME de…

Simple Quinoa Black Bean Salad

Whether you’re a party person, a meal prepper, or a picnic lover, we’ve got a salad that can do it ALL! This fresh, crunchy Southwest-inspired quinoa salad features corn, black beans, cilantro, tons of veggies, and a zippy lime vinaigrette. BIG TIME deliciousness, friends! 

It keeps well, making it perfect for BBQs, picnics, or quick lunches throughout the week. Simple ingredients and just 30 minutes required! Let us show you how it’s done! 

How to Make Black Bean Quinoa Salad

This SIMPLE black bean and quinoa salad begins with: quinoa!

Simple Quinoa Black Bean Salad from Minimalist Baker →

Grilled Antipasto Pasta Salad

Grilled Antipasto Pasta Salad on large oval serving platter.I love a pasta salad in general, but a pasta salad with grilled sausage and veggies?! Sign me up. I’ll…

The post Grilled Antipasto Pasta Salad appeared first on The Defined Dish.

Grilled Antipasto Pasta Salad on large oval serving platter.

I love a pasta salad in general, but a pasta salad with grilled sausage and veggies?! Sign me up. I’ll be making this Grilled Antipasto Pasta Salad all season long and hope you will too.

Grilled Antipasto Pasta Salad on large oval serving platter.

Pasta salads are one of the easiest meals for spring and summertime cooking so I knew I wanted one for #DDGrillWeek 2024! Here, we take all the flavors from our favorite antipasto platter and turn it into an easy, pasta salad fit for entertaining or a weekend away.

We grill Italian chicken sausage, red bell peppers, and red onion until smoky and charred, and toss it with a simple, garlic and oregano dressing that brings it all together! You can either serve this as a side with your other grilling items or enjoy it as a main meal. Either way, I know you will love it!

Grilled Antipasto Pasta Salad on large oval serving platter.

Ingredients:

  • Penne Pasta: Sub Gluten-Free
  • Extra-Virgin Olive Oil
  • Garlic
  • Red Wine Vinegar
  • Fresh Lemon Juice
  • Dijon Mustard
  • Dried Oregano
  • Salt
  • Freshly Ground Black Pepper
  • Mild Italian Chicken Sausage: Sub Hot Italian Chicken Sausage
  • Red Bell Pepper
  • Red Onion
  • Pitted Castelvetrano Olives
  • Sweet and Tangy Pepper Drops or Peppadews: Optional
  • Freshly Grated Parmesan Cheese
  • Fresh Italian Parsley
  • Baby Arugula

Recipe Step-by-Step:

Step One: Cook the Pasta

Bring a large pot of well-salted water to a rolling boil. Add the pasta and cook, according to package instructions, until al dente.

Step Two: Make the Vinaigrette

While the pasta is boiling, make the vinaigrette. In a large mixing bowl, add the olive oil, garlic, red wine vinegar, lemon juice, Dijon, dried oregano, salt, and pepper. Whisk until combined.

Step Three: Combine the Pasta and Vinaigrette

Once the pasta is done cooking, strain, and add the hot pasta directly to the vinaigrette. Using tongs, toss to combine. The hot pasta will mellow out the raw garlic. Set aside at room temperature while you grill the sausage and veggies.

Cooked pasta in large bowl with vinaigrette. Additional Grilled Antipasto Pasta Salad ingredients scattered around.

Step Four: grill the sausage

Preheat your gas grill to medium-low heat (about 250-325°F). Grease the grates with avocado oil. Once hot, add the chicken sausages. Cook on medium-low, turning every few minutes, until the sausages register to about 145°F, about 8-10 minutes. Meanwhile, using a pastry brush, coat the veggies with olive oil and season with salt.

Step Five: Grill the Veggies

Once the sausages have been par-cooked, turn up the heat to medium-high. Add the veggies to the other side of the grill. Grill the sausages until charred and they reach an internal temperature of 165-170°F. Remove from the grill and allow to rest while the veggies finish cooking. The veggies should take about 8-10 minutes total, flipping halfway through. They should be softened and charred in places.

Grilled veggies and sausage on platter.

Step Six: Begin Assembling the Pasta Salad

Transfer the sausages to a cutting board and cut in ¼” slices on the diagonal. Add to the pasta. Once the veggies have cooled to the touch, chop into a medium-dice, and add the veggies to the pasta. Toss to combine.

Step Seven: Finish the Pasta and Serve

Add the olives, pepper drops (if using), ½ cup of the grated parmesan, parsley, and the arugula. Toss gently, until the sausage and veggies are evenly combined and all elements are equally dressed. Garnish with the remaining parmesan. Serve immediately.

Grilled Antipasto Pasta Salad on serving platter and plates.

Recipe FAQs:

Is this recipe gluten-free?

It can be! Feel free to sub the penne with gluten-free penne.

What are Sweet and Tangy Pepper Drops?

These Italian peppers are just as described — sweet and tangy! They add a pop of brightness that complements this pasta salad nicely. I usually find them in the deli section of my grocery store and if not there, in the jarred section. If you cannot find those, peppadews work as well

Could I make this vegetarian?

Of course! If you prefer to omit the sausage and make this into a vegetarian meal, I’d suggest grilling zucchini instead then chopping and adding to the pasta like you do the sausage.

I hope y’all enjoy this Grilled Antipasto Pasta Salad all grilling season long! Comment below once you try it!

for more pasta salad recipes:

Creamy Italian Pasta Salad

Green Goddess Pasta Salad

Crunchy Ramen Noodle Salad

Grilled Antipasto Pasta Salad on large oval serving platter.
Print

Grilled Antipasto Pasta Salad

Gluten-Free (if modified)
Serves 4 as Main, 6 as a Side
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4

Ingredients

  • 12 oz. penne pasta, sub gluten-free penne for gluten-free

For the Vinaigrette:

  • 6 tablespoons extra-virgin olive oil
  • 2 cloves garlic, grated
  • 3 tablespoons red wine vinegar
  • 3 tablespoons fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper

For the Grill:

  • 4 mild Italian chicken sausages, sub hot Italian chicken sausage if you want more heat!
  • 1 tablespoon extra-virgin olive oil
  • 1 large red bell pepper, cored and cut into 4 large pieces
  • 1 medium red onion, peeled and sliced into 1/2” slices
  • ½ teaspoon kosher salt

For Assembly:

  • ½ cup roughly chopped pitted Castelvetrano olives
  • ¼ cup sweet and tangy pepper drops or peppadews (optional; if using peppadews, roughly chop)
  • ¾ cup freshly grated parmesan cheese
  • ¼ cup finely chopped Italian parsley
  • 2 large handfuls baby arugula

Instructions

  • Bring a large pot of well salted water to a rolling boil. Add the pasta and cook, according to package instructions, until al dente.

Make the Vinaigrette:

  • While the pasta is boiling, make the vinaigrette. In a large mixing bowl, add the olive oil, garlic, red wine vinegar, lemon juice, Dijon, dried oregano, salt, and pepper. Whisk until combined.
  • Once the pasta is done cooking, strain, and add the hot pasta directly to the vinaigrette. Using tongs, toss to combine. The hot pasta will mellow out the raw garlic. Set aside at room temperature while you grill the sausage and veggies.

Grill Your Sausage and Veggies:

  • Preheat your gas grill to medium-low heat (about 250-325°F). Grease the grates with avocado oil. Once hot, add the chicken sausages. Cook on medium-low, turning every few minutes, until the sausages register to about 145°F, about 8-10 minutes.
  • Meanwhile, using a pastry brush, coat the veggies with olive oil and season with salt.
  • Once the sausages have been par-cooked, turn up the heat to medium-high. Add the veggies to the other side of the grill. Grill the sausages until charred and they reach an internal temperature of 165-170°F. Remove from the grill and allow to rest while the veggies finish cooking. The veggies should take about 8-10 minutes total, flipping halfway through. They should be softened and charred in places.

Assemble and Serve:

  • Transfer the sausages to a cutting board and cut in ¼” slices on the diagonal. Add to the pasta. Once the veggies have cooled to the touch, chop into a medium-dice, and add the veggies to the pasta. Toss to combine.
  • Add the olives, pepper drops (if using), ½ cup of the grated parmesan, parsley, and the arugula. Toss gently, until the sausage and veggies are evenly combined and all elements are equally dressed. Garnish with the remaining parmesan. Serve immediately.

Photography and styling by Eat Love Eats.

The post Grilled Antipasto Pasta Salad appeared first on The Defined Dish.

Easy Pasta Salad Recipe

Loaded with fresh veggies and tossed in a tangy dressing, this easy pasta salad is the ultimate crowd-pleaser. Perfect for potlucks or workday lunches, it’s a versatile dish that’s packed with flavor.

Loaded with fresh veggies and tossed in a tangy dressing, this easy pasta salad is the ultimate crowd-pleaser. Perfect for potlucks or workday lunches, it's a versatile dish that's packed with flavor.

Vegan Birria Tacos

These vegan birria tacos are our meatless take on the popular Mexican recipe. Made with a homemade birria broth, meaty oyster mushrooms, and gooey vegan cheese all folded inside corn tortillas dipped in broth. Serve with onion, cilantro, and additional broth for dipping!

The post Vegan Birria Tacos appeared first on Sweet Simple Vegan.

These vegan birria tacos are our meatless take on the popular Mexican recipe. They ar = e made with homemade consomé, meaty oyster mushrooms, and gooey vegan cheese, all folded inside corn tortillas dipped in broth. Serve with onion, cilantro, and additional broth for dipping! 

vegan birria tacos up close
dipping vegan birria tacos in consume

What is Birria?

Birria is a traditional Mexican dish, particularly popular in Jalisco. The traditional recipe typically uses goat meat or beef slow-cooked with various spices, dried chiles, herbs, and aromatics until the meat is tender. Birria is often enjoyed during celebratory events such as weddings, holidays, and festivals. In addition to being enjoyed as tacos, it can also be enjoyed in a Mexican stew, similar to Pozole Rojo (Mexican Hominy Stew).

Of course, the authentic Mexican dish is not vegan. But today, we’re sharing our vegan version of birria tacos and a slightly altered (faster!) cooking method. It’s a bit more involved than most of our vegan taco recipes, but if you prepare the consumé and taco “meat” in advance, you can enjoy fresh vegan birria tacos in minutes! 

garlic, oyster mushrooms, ancho chiles, chiles de arbol, guajillo chiles, onion, bay leaves, tomatoes, broth, salt, apple cider vinegar, cinnamon, chili powder, coriander, cumin seeds, black peppercorns, oregano

Ingredients You’ll Need to Make Vegan Birria Tacos 

for the birria broth (consumé): 

  • Dried chiles: For the homemade sauce, you will need dried guajillo chiles, dried ancho chiles, and dried chiles de arbolThese are easiest to find at your local Mexican market or from online retailers like Amazon. 
  • Aromatics: White onion and fresh garlic cloves create a flavorful foundation to the sauce.
  • Tomatoes: Roma tomatoes (plum tomatoes) add a subtle yet tangy acidity that balances the richer flavors. They also have denser flesh and lower seed content, which keeps the birria sauce from being too runny.
  • Spices: Black peppercorns, Mexican Oregano, cumin seeds, chili powder, coriander, cinnamon, and salt add warmth, depth, and complexity to the sauce, elevating its overall flavor. 
  • Broth: Traditional birria sauce is often made with beef, so we opted for vegan beef broth. You can also opt for vegetable broth if needed. 
  • Apple cider vinegar: Adds a boost of acidity and brightness, helping to balance the warm spices and rich flavors in the “meat” filling!

for the filling:

  • Oil: You’ll need oil to sauté the mushrooms. We used vegetable oil, but olive oil or avocado oil will also work.  
  • King oyster mushrooms: These unique mushrooms make for a great meat substitute as they have a meaty texture similar to shredded beef. We are usually able to pick these up at regular grocery stores, but if not, check your local Asian markets. They often carry oyster mushrooms!

for assembly:

  • Tortillas: Corn tortillas are the traditional choice for birria tacos. Corn tortillas are more hearty and hold up better when dipped and fried in birria broth than soft flour tortillas. 
  • Vegan cheese: Adding a sprinkle of cheese turns these birria tacos into vegan quesabirria tacos! Any vegan mozzarella cheese shreds will work, so use your favorite brand. 

Equipment Needed

How to Make Vegan Birria Tacos 

1. Make the Birria Sauce (Birria Broth) 

  1. Boil the chiles, aromatics, and tomatoes. Add the dried chili peppers, onion, garlic, and tomatoes to a large saucepan over medium-high heat. Cover with water and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 15 minutes. 
  2. Transfer to a blender. Reserve 1 cup of the cooking liquid before straining the rest. Transfer the chiles, onion, garlic, and tomatoes to a high-speed blender. Add the spices (besides the bay leaves), apple cider vinegar, and the reserved cup of cooking liquid. Blend until smooth. 
  3. Strain and simmer. Strain the blended birria sauce back into the saucepan using a fine mesh sieve. Add the vegan beef broth and bay leaves and simmer for 45 minutes to 1 hour over medium heat. 

2. Prepare the vegan birria Taco Filling

Note: If you are preparing the birria sauce on the same day as the taco filling, begin to prepare the filling when the sauce has about 15 minutes left to simmer. 

  1. Sauté the shredded mushrooms. Heat vegetable oil in a large skillet over medium heat. Add half of the mushrooms and cook, stirring occasionally, for 5 minutes, or until the mushrooms lightly brown. Add the remaining mushrooms and cook for another 5 minutes. 
  2. Add the sauce. Add 1 cup of the birria sauce mixture and cook, stirring occasionally, until the liquid reduces and the mixture becomes jammy, about 8-10 minutes. Add additional salt to taste, as needed.

3. Assemble the Birria Tacos

  1. Prepare the frying pan. Heat a large pan or skillet over medium heat and brush with oil. 
  2. Dip the tortilla. Dip one corn tortilla into the hearty sauce. Both sides should be coated but not soggy. 
  3. Add the birria filling. Immediately place the dipped tortilla onto the hot pan. On one side of the tortilla, add the vegan mozzarella cheese and mushroom filling. 
  4. Cook until crispy. Fold the other half of the tortilla over the filling. press down with the spatula and cook until crispy and golden brown on each side, about 2-3 minutes. Remove from the pan. 
  5. Repeat the process! Repeat the assembly process with the remaining ingredients until all of the tortillas are used if you’ve run out of birria taco filling. 
  6. Serve. Serve tacos immediately while hot with finely diced onion, freshly chopped cilantro, and a squeeze of fresh lime. Dip in the remaining birria broth and enjoy! 
horizontal image of vegan birria tacos on wooden platter with a side of consume

Serving Suggestions 

In addition to dipping in the remaining broth, this vegan birria recipe is delicious along with pickled vegetablesfresh salsaguacamolerefried beans, and Spanish rice

You also can’t go wrong serving Mexican beverages like Horchata or Classic Margaritas!

vegan birria tacos with filling spilling out on wooden platter

Storage Instructions

Leftover birria taco ingredients are best stored separately – keep the sauce, tortillas, meat, and toppings in separate airtight containers. Then, right before enjoying, heat each component and assemble! 

When kept in an airtight container, ingredients will keep for up to 5 days. 

vegan birria in cast iron skillet

More Vegan Taco Recipes You May Enjoy:

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Print
tacos lined on wooden platter

Vegan Birria Tacos Recipe


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sweet Simple Vegan
  • Total Time: 2 hours 10 minutes
  • Diet: Vegan

Description

These vegan birria tacos are our meatless take on the popular Mexican recipe. Made with a homemade birria broth, meaty oyster mushrooms, and gooey vegan cheese all folded inside corn tortillas dipped in broth. Serve with onion, cilantro, and additional broth for dipping! 


Ingredients

Sauce:

  • 5 dried guajillo chiles, ends trimmed and de-seeded
  • 4 dried ancho chiles, ends trimmed and de-seeded
  • 2 dried chiles de arbol, ends trimmed and de-seeded
  • ½ white onion
  • 6 cloves garlic
  • 3 roma tomatoes
  • 5 whole black peppercorns
  • 1 teaspoon Mexican oregano
  • 1 teaspoon cumin seeds (or ½ tsp ground cumin)
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • ½ teaspoon coriander
  • ¼ teaspoon cinnamon
  • 1 tablespoon apple cider vinegar
  • 3 cups vegan beef broth
  • 2 bay leaves

Filling:

  • 3 tablespoons vegetable oil
  • 1.5 pounds oyster mushrooms, shredded

Assembly:

  • Corn tortillas
  • Vegan mozzarella cheese
  • White onion, finely diced
  • Fresh cilantro, chopped
  • Lime juice

Instructions

Make the Birria Sauce (Birria Broth)

  1. Prepare your peppers. Remove stems and seeds from peppers and discard. 
  2. Boil the chiles, aromatics, and tomatoes. Add the dried chili peppers, onion, garlic, and tomatoes to a large saucepan over medium-high heat. Cover with water and bring to a boil. Once boiling, reduce the heat to a simmer and cook for 15 minutes.
  3. Transfer to a blender. Reserve 1 cup of the cooking liquid before straining the rest. Transfer the chiles, onion, garlic, and tomatoes to a high-speed blender. Add the spices (besides the bay leaves), apple cider vinegar, and the reserved 1 cup of cooking liquid. Blend until smooth.
  4. Strain and simmer. Strain the blended birria sauce back into the saucepan using a fine mesh sieve. Add the vegan beef broth and bay leaves and simmer for 45 minutes to 1 hour over medium heat.

Prepare the Filling

Note: If you are preparing the birria sauce on the same day as the taco filling, begin to prepare the filling when the sauce has about 15 minutes left to simmer.

  1. Sauté the shredded mushrooms. Heat vegetable oil in a large skillet over medium heat. Add half of the mushrooms and cook, stirring occasionally, for 5 minutes, or until the mushrooms lightly brown. Add the remaining mushrooms and cook for another 5 minutes.
  2. Add the sauce. Add 1 cup of the birria sauce mixture and cook, stirring occasionally, until the liquid reduces and the mixture becomes jammy, about 8-10 minutes. Add additional salt to taste, as needed.

Assemble the Tacos

  1. Prepare the frying pan. Heat a large pan or skillet over medium heat and brush with oil.
  2. Dip the tortilla. Dip one corn tortilla into the hearty sauce. Both sides should be coated but not soggy.
  3. Add the birria filling. Immediately place the dipped tortilla onto the hot pan. On one side of the tortilla, add the vegan mozzarella cheese and mushroom filling.
  4. Cook until crispy. Fold the other half of the tortilla over the filling, press down with the spatula, and cook until crispy and golden brown on each side, for about 2-3 minutes. Remove from the pan.
  5. Repeat the process! Repeat the assembly process with the remaining ingredients until all of the tortillas are used if you’ve run out of birria taco filling.
  6. Serve. Serve tacos immediately while hot with finely diced onion, freshly chopped cilantro, and a squeeze of fresh lime. Dip in the remaining birria broth and enjoy!

Notes

  • Leftover birria taco ingredients are best stored separately in airtight containers. Right before enjoying, heat each component and assemble!  When kept in an airtight container, ingredients will keep for up to 5 days.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 55 minutes
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Mexican

The post Vegan Birria Tacos appeared first on Sweet Simple Vegan.