Easy Three Bean Salad

Introducing our GO-TO side for summer gatherings (and beyond!): three bean salad! It travels well, keeps well, and comes together fast with simple, affordable pantry staples. 
Plus, it’s packed with fiber, crunchy veggies, and a flavorful, herby v…

Easy Three Bean Salad

Introducing our GO-TO side for summer gatherings (and beyond!): three bean salad! It travels well, keeps well, and comes together fast with simple, affordable pantry staples

Plus, it’s packed with fiber, crunchy veggies, and a flavorful, herby vinaigrette that makes you want more! Who knew beans could be so irresistible!? Just 10 minutes and 1 bowl required to make this bean-filled beauty. Let us show you how!

Easy Three Bean Salad from Minimalist Baker →

Hot Dog Onions

Smoky, tangy, and delicious, this is my mom’s recipe for saucy Hot Dog Onions. They’re my favorite way to top my franks, and they only take about 15 minutes to make! Hot Dog Onions Now that the weather is getting warm, we’ll be making lots of grilled h…

Smoky, tangy, and delicious, this is my mom’s recipe for saucy Hot Dog Onions. They’re my favorite way to top my franks, and they only take about 15 minutes to make! Hot Dog Onions Now that the weather is getting warm, we’ll be making lots of grilled hot dogs with onions at our backyard barbeques.

Easy Vegetable Panang Curry (with Tofu or Chicken)

Curry that’s faster to make than it is to get it delivered? We’re in. We’ve done green, red, yellow, and Massaman curries, but we were missing another Thai classic: panang curry! Never had it? It’s like red curry’s richer, milder, peanutty cousin, and …

Easy Vegetable Panang Curry (with Tofu or Chicken)

Curry that’s faster to make than it is to get it delivered? We’re in. We’ve done green, red, yellow, and Massaman curries, but we were missing another Thai classic: panang curry! Never had it? It’s like red curry’s richer, milder, peanutty cousin, and it’s SO good!

This is our inspired, veggie-packed version made with easier-to-find ingredients and your choice of chicken or tofu for protein. It’s SO rich and comforting, you won’t believe it only takes 30 minutes.

Easy Vegetable Panang Curry (with Tofu or Chicken) from Minimalist Baker →

Easy Panang Curry Paste

Oh, curry! You never let us down. We’ve done green and red curry pastes, but considering panang curry is one of our favorite Thai curries, it was time we tried our hand at homemade panang curry paste!
Our inspired version is vegan, gluten-free, and nat…

Easy Panang Curry Paste

Oh, curry! You never let us down. We’ve done green and red curry pastes, but considering panang curry is one of our favorite Thai curries, it was time we tried our hand at homemade panang curry paste!

Our inspired version is vegan, gluten-free, and naturally sweetened but makes a similarly rich, peanutty, savory-sweet curry that’s just as good as takeout (stay tuned for that recipe!).

Easy Panang Curry Paste from Minimalist Baker →

Lemony White Bean Quinoa Salad

Next time you’re looking for a simple, nourishing side, try this white bean quinoa salad! It’s bright, herby, lemony, and SO versatile. We especially love it with portobello “steaks” or baked fish, or really any main dish wi…

Lemony White Bean Quinoa Salad

Next time you’re looking for a simple, nourishing side, try this white bean quinoa salad! It’s bright, herby, lemony, and SO versatile. We especially love it with portobello “steaks” or baked fish, or really any main dish with parsley and lemon!

Just 1 bowl and 30 minutes required for this protein- and fiber-packed salad. Let us show you how it’s done!

It begins with cooking quinoa until FLUFFY (or using leftover if you have it around).

Lemony White Bean Quinoa Salad from Minimalist Baker →

Vegan White Bean Chile Relleno (Baked!)

One bite into the chile relleno at Nick’s in San Clemente and we wanted to move in next door. We’d had dozens of fried chile rellenos before, but this baked version stole our hearts. A plant-based version of this show-stopping dish had to make it on th…

Vegan White Bean Chile Relleno (Baked!)

One bite into the chile relleno at Nick’s in San Clemente and we wanted to move in next door. We’d had dozens of fried chile rellenos before, but this baked version stole our hearts. A plant-based version of this show-stopping dish had to make it on the blog!

Equally satisfying, our inspired, 10-ingredient version is HERE (cue cartwheels): a creamy white bean vegetable filling nestled into smoky poblano peppers smothered in red enchilada sauce and a garlicky cashew cream.

Vegan White Bean Chile Relleno (Baked!) from Minimalist Baker →

baby wedge salad with avocado and pickled onions

Merely three weeks ago, I lamented the mediocrity and afterthought-ness of most meatless entrees, so often cobbled together from sides of other dishes. Because I love a plot twist, it seems only right that this week I tell you about my favorit…

Merely three weeks ago, I lamented the mediocrity and afterthought-ness of most meatless entrees, so often cobbled together from sides of other dishes. Because I love a plot twist, it seems only right that this week I tell you about my favorite salad which happens to be — you guessed it — cobbled from the sides of other dishes. I used to order it from a taco place in our neighborhood before they changed the recipe, and even though I knew it was just the most filler-y lettuce, the pickled onions, sliced radishes, pepitas, and crumbled cotija they’d use to garnish their other offerings, masquerading as a salad, I did not care. Sometimes it works. Here, it sings. It’s absolutely perfect: crunchy, bright, creamy, and inhalable.

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Creamy Vegan Carrot Soup (1 Pot!)

Move over, butternut squash! Carrots are back and ready to be the new SOUPer star in this creamy vegan carrot soup. It’s rich thanks to coconut milk and subtly spicy from red pepper flakes, making it super warming and perfect for the transition from wi…

Creamy Vegan Carrot Soup (1 Pot!)

Move over, butternut squash! Carrots are back and ready to be the new SOUPer star in this creamy vegan carrot soup. It’s rich thanks to coconut milk and subtly spicy from red pepper flakes, making it super warming and perfect for the transition from winter to spring!

The best part? It’s made in 1 pot with just 10 ingredients you may have around right now. Let us show you how it’s done!

Creamy Vegan Carrot Soup (1 Pot!) from Minimalist Baker →

Savory Vegan Breakfast Bowls (Pizza-Inspired!)

Pizza for breakfast is always a good idea! And since our Easy Vegan Sausage Crumbles are tasty on (real) pizza, we thought: What about a nourishing vegan breakfast bowl inspired by pizza? It’s a winner, friends!
Just 30 minutes required for this protei…

Savory Vegan Breakfast Bowls (Pizza-Inspired!)

Pizza for breakfast is always a good idea! And since our Easy Vegan Sausage Crumbles are tasty on (real) pizza, we thought: What about a nourishing vegan breakfast bowl inspired by pizza? It’s a winner, friends!

Just 30 minutes required for this protein-packed, plant-based dish with savory roasted veggies, potatoes, and Italian-inspired tempeh sausage. Let us show you how it’s done!

These savory, nourishing vegan breakfast bowls begin with roasting a colorful array of veggies that sweeten as they cook: red onion, tomatoes, and bell pepper.

Savory Vegan Breakfast Bowls (Pizza-Inspired!) from Minimalist Baker →

Roasted Chickpea & Veggie Bowls with Green Tahini Sauce

A nourishing, flavorful bowl that comes together fast with minimal cleanup? That’s our kind of meal! These Mediterranean-inspired veggie bowls combine spicy roasted chickpeas, vibrant roasted veggies, and optional grains with an herby green tahini sauc…

Roasted Chickpea & Veggie Bowls with Green Tahini Sauce

A nourishing, flavorful bowl that comes together fast with minimal cleanup? That’s our kind of meal! These Mediterranean-inspired veggie bowls combine spicy roasted chickpeas, vibrant roasted veggies, and optional grains with an herby green tahini sauce. Prepare to fall in love!

Plant-based, gluten-free, and just 10 ingredients required. Let’s make this thing!

First up on the nourish bowl agenda: chickpeas! We toss them with olive oil to help them crisp up, cumin for smokiness, cinnamon for sweetness, and a touch of cayenne for heat.

Roasted Chickpea & Veggie Bowls with Green Tahini Sauce from Minimalist Baker →