Category: 30 Minute Recipes

Peanut Butter Energy Balls

close up on peanut butter energy balls next to a small bowl of peanut butter on a parchment lined baking sheet.Need a boost of energy? Grab one of these no-bake Peanut Butter Energy Balls! They’re an easy 5-ingredient snack you can take on the go or freeze for later. If you’re looking for more easy and energizing snacks, you’ll also love my Vegan Chocolate Peanut Butter Bars, Vegan Granola, and Vegan No Bake Cookies. These…

close up on peanut butter energy balls next to a small bowl of peanut butter on a parchment lined baking sheet.

Need a boost of energy? Grab one of these no-bake Peanut Butter Energy Balls! They’re an easy 5-ingredient snack you can take on the go or freeze for later.

If you’re looking for more easy and energizing snacks, you’ll also love my Vegan Chocolate Peanut Butter Bars, Vegan Granola, and Vegan No Bake Cookies.

peanut butter energy balls next to a small bowl of peanut butter on a parchment lined baking sheet.

These no-bake Peanut Butter Energy Balls taste like a mix between an oatmeal chocolate chip cookie and a peanut butter cookie! They’re just as chewy, sweet, and addictive, but a little better for you thanks to the 5 wholesome ingredients. Plus, as a no-bake recipe, they’re ready to eat in a matter of minutes.

You’ll always find a batch of peanut butter and oat balls in my fridge or freezer because they’re a convenient way to power me through a sleepy afternoon. One or two energy bites later, and I’m feeling like myself again!

I can’t get enough of the mix of peanut butter, old-fashioned oats, and vegan chocolate chips in each one, but you can easily put your own spin on the recipe with your favorite add-ins. Shredded coconut, protein powder, or warm spices are all welcome! Whatever you do, I know you’ll love this fun, easy, and energizing snack.

Why this is the best peanut butter energy balls recipe

  • An easy no-bake treat – Just stir the 5 feel-good ingredients together in one bowl, roll into bite-sized balls, and enjoy!
  • Perfect for an energy boost! Grab one or two chocolate chip energy balls whenever you need a quick pick-me-up (that isn’t a cup of coffee).
  • Make them your own – I’ve included a bunch of add-in ideas and flavor boosters to help you customize your energy bites.
close up on peanut butter energy balls next to a small bowl of peanut butter on a parchment lined baking sheet.

Ingredients needed

  • Creamy peanut butter: Or use crunchy if you’d like some texture. You can use natural peanut butter (the kind that needs to be stirred) but I prefer the no stir variety.
  • Old-fashioned rolled oats: I haven’t tried using quick oats as a substitute, but they should work. Use gluten free certified if needed.
  • Ground flaxseeds – Or chia or hemp seeds.
  • Maple syrup or agave
  • Mini vegan chocolate chips: Check out the other mix-in ideas below!
ingredients for Peanut Butter Energy Balls in individual white bowls.

How to make peanut butter energy balls

Find the complete recipe with measurements in the recipe card below.

Stir all of the ingredients together in a medium-sized mixing bowl until combined.

stirring the ingredients for Peanut Butter Energy Balls in a glass bowl.
stirring the ingredients for Peanut Butter Energy Balls in a glass bowl.

Place the bowl in the fridge for 30 minutes so the oat mixture can chill and firm up slightly.

Afterward, use a cookie scoop or a spoon to roll the oat mixture into 1-inch balls. Enjoy the balls right away or chill them for later.

Are the oats sticking to your hands? Wet your hands with a little water to keep the oat mixture from sticking as much.

a glass bowl with an oat-peanut butter mixture beside rolled peanut butter energy balls on a white plate.

Variations

Put your own spin on this energy bites recipe with these variation ideas:

  • Peanut butter energy bars – Instead of rolling it into bite-sized balls, press the oat mixture into a parchment-lined 9×13 baking dish and chill until they’re solid. Cut into bars and enjoy!
  • Chocolate energy balls – Mix 1 tablespoon of cocoa powder with the oats and peanut butter.
  • Add protein powder – Add 1 scoop of peanut butter, vanilla, chocolate, or unflavored vegan protein powder. You may need to add a little more peanut butter or maple syrup if the mixture is dry.
  • Add warm flavor boosters – Add 1 teaspoon of vanilla extract for a little sweetness or 1 teaspoon of pumpkin pie spice for warmth.
  • More add-in ideas – Feel free to swap the chocolate chips with chopped nuts (almonds, peanuts, walnuts, etc.), dried fruit (dates, cranberries, raisins, etc.), rainbow sprinkles, or shredded coconut.
close up on peanut butter energy balls next to a small bowl of peanut butter on a parchment lined baking sheet.

Frequently asked questions

Are these peanut butter oat energy balls gluten-free?

Yes, these oat balls are naturally gluten-free as long as you use certified gluten-free rolled oats.

Do I have to use peanut butter?

Nope! You can use an equal amount of almond butter instead if you’d like. Or, for a nut-free alternative, use sunflower seed butter.

I don’t have flaxseed. What can I use instead?

An equal amount of chia seeds or hemp seeds will work just as well.

How do I store energy balls?

The rolled energy balls can be stored in an airtight container in the fridge for up to 1 week.

Can I freeze them?

Yes, the oat balls freeze very well! Flash-freeze them on a baking sheet until they’re solid, transfer them to an airtight container or large ziplock bag, and freeze for up to 3 months.

a peanut butter energy ball with a bite taken out of it on a parchment-lined baking sheet.
close up on peanut butter energy balls next to a small bowl of peanut butter on a parchment lined baking sheet.
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Peanut Butter Energy Balls

Need a boost of energy? Grab one of these no-bake Peanut Butter Energy Balls! They’re an easy 5-ingredient snack you can take on the go or freeze for later.
Course Snack
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 20 balls
Calories 148kcal
Author Nora Taylor

Ingredients

US Customary – Metric

Instructions

  • In a medium sized bowl, stir all the ingredients together until well combined.
  • Place the bowl in the refrigerator for 30 minutes to chill. This makes rolling the balls easier.
  • Once chilled, roll into 1 inch balls. If it's too sticky, get your hands slightly damp every so often.
  • Store in the refrigerator for 1 week, or freeze them for longer.

Notes

  1. May use a combination of flax and chia seeds, or even hemp seeds if you want.
  2. Use almond butter instead of peanut for a different variation, or sunflower seed butter for nut allergy.

Nutrition

Serving: 1of 20 balls | Calories: 148kcal | Carbohydrates: 13g | Protein: 5g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Sodium: 60mg | Potassium: 130mg | Fiber: 2g | Sugar: 6g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg

Roasted Tomato Pasta

close up on roasted tomato pasta in a white serving dish.Make this super simple 30-minute Roasted Tomato Pasta for an unforgettable late summer dinner! With beautifully blistered roasted tomatoes, garlic, herbs, and al dente pasta in every bite, you’ll be making this recipe on repeat. Looking for more light and fresh pasta recipes to add to your dinner menu? Check out my Green Pasta, 15…

close up on roasted tomato pasta in a white serving dish.

Make this super simple 30-minute Roasted Tomato Pasta for an unforgettable late summer dinner! With beautifully blistered roasted tomatoes, garlic, herbs, and al dente pasta in every bite, you’ll be making this recipe on repeat.

Looking for more light and fresh pasta recipes to add to your dinner menu? Check out my Green Pasta, 15 Minute Lemon Pasta, and One Pot Vegan Pasta recipes as well.

Roasted Tomato Pasta in a white serving dish with a spoon.

Cozy and delicious dinners don’t have to be complicated. Just look at this simple Vegan Roasted Tomato Pasta recipe! By roasting tomatoes with aromatics, cooking pasta on the stove, and then tossing the two together, you’re left with an addictively delicious meal that only takes 30 minutes.

Why roast tomatoes for pasta? Obviously, tossing raw cherry tomatoes with cooked pasta is faster and easier, but taking the time to roast them in the oven takes every bite to the next level. The heat of the oven draws out their natural sugars and hidden flavors, and when combined with garlic and herbs, you get a hands-off, umami-packed, and perfectly sweet cherry tomato sauce.

Simple, quick, and healthy, the whole family is going to love this meal, especially when it’s served with a few dollops of my Almond Ricotta Cheese!

Why you’ll love this easy roasted tomato pasta

  • Simplicity at its finest – Roast the tomatoes with herbs and aromatics, cook the pasta, and then toss the two together. That’s all it takes to make this 30-minute dinner!
  • A must for tomato season – Tomatoes thrive during late summer and you will too after trying this recipe. Roasted tomatoes—whether you use cherry tomatoes, Roma tomatoes, or Campari tomatoes—pack every bite of this summer pasta with sweet and umami goodness.
  • Picky eater approved – Its simplicity and layers of Italian flavors make this meal hard to resist, even by the pickiest eaters.

How to make vegan roasted tomato pasta

Find the complete recipe with measurements in the recipe card below.

Slice the cherry tomatoes in half and place them in a baking dish. Drizzle with olive oil, then add the minced garlic, salt, oregano, and thyme. Toss to coat.

Roast the tomatoes in the oven until they’re soft, juicy, and slightly charred.

sliced cherry tomatoes and garlic topped with dry herbs in a white baking dish.
roasted cherry tomatoes in a large white baking dish.

Meanwhile, cook the pasta on the stove according to the package instructions. Drain and set aside.

I used orecchiette pasta but any kind of pasta will work here. Use spaghetti, penne, fettucini, bowtie, gluten-free, zoodles, gnocchi, or any other type you have at home.

Dump the cooked pasta in the baking dish with the tomatoes, along with the chopped basil and lemon juice. Toss to combine.

cooked pasta and fresh herbs on top of roasted tomatoes in a white baking dish.

Serve the pasta right away with vegan parmesan cheese or dollops of my creamy Vegan Ricotta Cheese and more basil on top. Enjoy!

pasta, roasted tomatoes, and herbs tossed together in a white baking dish.

Frequently asked questions

What should I serve with roasted tomato pasta?

This pasta dinner only gets better with vegan parmesan, balls of mozzarella, vegan ricotta, a drizzle of balsamic reduction, and/or fresh basil on top. You could even add a dollop (or two) of my Vegan Pesto Sauce for a fresh and herbaceous twist.

Serve the warm tomato pasta in bowls with vegan garlic bread or dinner rolls on the side. For a complete dinner, pair the pasta with simple side dishes, like a white bean salad, vegan caesar salad, roasted squash and zucchini, or roasted ratatouille.

What kind of tomatoes are best for roasted tomato pasta?

Almost any type of tomato can be roasted, but as a general rule of thumb, smaller varieties are best (small tomatoes = more flavor). I used cherry tomatoes for this recipe, but grape, Campari, Roma, or plum tomatoes all work well, too.

What else can I add to this pasta dinner?

Feel free to roast sliced red onions, red bell peppers, shallots, carrots, zucchini, or mushrooms alongside the tomatoes and garlic. Or, after roasting, stir capers or green or black olives in with the tomatoes and pasta for a briny burst.

How do you store the leftovers?

Transfer the leftover pasta to an airtight container and store it in the refrigerator for 2 to 3 days. When it’s time to eat, reheat the leftovers in the microwave or in a lightly oiled skillet on the stove.

Roasted Tomato Pasta in a white serving dish with a spoon.
close up on roasted tomato pasta in a white serving dish.
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Roasted Tomato Pasta

Make this super simple 30-minute Roasted Tomato Pasta for an unforgettable late summer dinner! With beautifully blistered roasted tomatoes, garlic, herbs, and al dente pasta in every bite, you’ll be making this recipe on repeat.
Course Main Course
Cuisine Italian-inspired
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 servings
Calories 373kcal
Author Nora Taylor

Ingredients

  • 4 cups cherry tomatoes about 2 pints
  • 4 tablespoons olive oil
  • 8 cloves garlic minced
  • 1 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 8 ounces pasta of choice
  • 1/4 cup chopped fresh basil
  • 2 tablespoons fresh lemon juice
US Customary – Metric

Instructions

  • Preheat oven to 400 degrees F.
  • Slice the cherry tomatoes in half, and place in an oven safe baking dish. Pour the olive oil on top of the tomatoes, then add the minced garlic, salt, oregano and thyme. Stir in the pan to combine.
  • Place in the oven and roast for about 30 minutes, until the tomatoes are collapsing and slightly charred.
  • While the tomatoes roast, cook the pasta according to package instructions.
  • Once the tomatoes are done, remove the dish from the oven. Add the cooked pasta, along with the chopped basil and lemon juice. Toss to combine.
  • Serve with some grated parmesan (I used Violife) and more basil.

Notes

  1. This is also good with some dollops of vegan ricotta throughout.
  2. For gluten free, use gluten free pasta noodles or zucchini noodles.
  3. For some added protein, consider serving with grilled tofu.

Nutrition

Serving: 1of 4 servings | Calories: 373kcal | Carbohydrates: 51g | Protein: 9g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 603mg | Potassium: 492mg | Fiber: 3g | Sugar: 5g | Vitamin A: 818IU | Vitamin C: 39mg | Calcium: 49mg | Iron: 2mg

Vegan Paella

close up on vegan paella in a large black paella pan.This easy one-pan Vegan Paella recipe is irresistible, with its tender saffron-infused rice, colorful vegetables, and crunchy golden brown crust. It’s a date-night worthy meal without a whole lot of effort! Paella may look like a complicated dish that only experienced Spanish chefs can master but I promise you, it’s so easy! This vegan version…

close up on vegan paella in a large black paella pan.

This easy one-pan Vegan Paella recipe is irresistible, with its tender saffron-infused rice, colorful vegetables, and crunchy golden brown crust. It’s a date-night worthy meal without a whole lot of effort!

vegan paella topped with lemon slices in a large black paella pan.

Paella may look like a complicated dish that only experienced Spanish chefs can master but I promise you, it’s so easy! This vegan version of the Spanish classic nestles colorful vegetables like green beans, artichokes and tomatoes, plus creamy butter beans in golden saffron-perfumed rice.

What’s better is that this easy vegan paella recipe comes together in one pan in about 30 minutes. I made it in a paella pan but any wide, shallow pan will do in a pinch. Plus, you can customize it to your liking using the vegetables, plant protein, and beans of your choice.

Enjoy this impressive Spanish-inspired dish for special occasions or a weeknight dinner. One try and I know you’ll be making it on repeat year-round.

What is paella?

Paella (pie-aye-yuh) is a Spanish dish that cooks saffron-infused rice with meat, seafood, and vegetables in a large paella pan. It’s a very fragrant dish with a lot of vibrant colors and a scorched bottom (called the socarrat) for a slight crunch. While the authentic version is not vegan, it can easily be made vegan by swapping the meat for more vegetables or plant-based proteins.   

How to make vegan paella

Find the complete recipe with measurements in the recipe card below.

Sauté the garlic, green beans, butter beans, and artichokes in a warm, oiled paella pan over medium-high heat.

green beans, artichoke hearts, and white beans in a large black paella pan.

Stir in the tomatoes, smoked paprika, saffron threads, and salt, then pour in the vegetable stock.

Heat to a boil, then sprinkle the rice evenly into the pan. Once it starts boiling again, reduce the heat to a gentle simmer and allow the rice to cook. Don’t stir the paella after this point!

Never, ever, ever stir paella, or else the signature crust will not form on the bottom. If for some reason your rice is not tender and still crunchy, add about 1/4 cup more broth and continue cooking. This could mean your heat was too high.

chopped tomatoes and saffron on top of beans and artichoke hearts in a black paella pan.

Simmer uncovered until the paella rice is tender and has absorbed all of the broth. If using a wide paella pan, it’s helpful to rotate the pan every 5-10 minutes for even cooking. As soon as you hear crackles or pops from the bottom of the pan, take it off the heat.

A perfect socarrat (scorched crust) is golden brown with a nutty aroma. If you smell burning at all, immediately take the paella pan off the heat.

Garnish the vegetable paella with lemon slices and chopped parsley, then serve and enjoy.

vegan paella topped with lemon slices in a large black paella pan.

Frequently asked questions

Do I have to make paella in a paella pan?

A wide paella pan will cook the rice perfectly and make it easier to form the socarrat but you don’t have to have one to make paella. Any 12 to 14-inch shallow nonstick skillet will work as well.

What can I use as a substitute for saffron?

You can use 1 teaspoon of saffron powder or 1 teaspoon of turmeric instead.

I can’t find bomba rice. What should I use instead?

The best rice for paella is bomba rice because it absorbs liquid so well. If you can’t find it, Calasparra rice and arborio rice (AKA risotto rice) are both okay substitutes.

What else can I add to vegetarian paella?

You can add more vegetables, such as diced red bell peppers, sliced zucchini, green olives, a diced shallot, chickpeas, peas, sliced mushrooms, cannellini beans, chopped asparagus, or any other quick-cooking veggies and beans you like. 

For a protein boost, top the paella with crispy air fryer tofu, vegan chorizo, or sliced seitan chicken. My Vegan Scallops on top would also be a tasty nod to this dish’s seafood roots.

How long does it last?

Vegan paella is best eaten within a few hours of being cooked but if you end up with leftovers, you can store them in an airtight container in the fridge for up to 5 days.

To reheat, warm the leftover paella in a warm, oiled skillet until it’s warmed through and the bottom is a little crispy again. You can also simply warm it in the microwave.

Look at that beautiful golden socarrat! It’s the very best part of the paella, if you ask me.

a wooden spoon lifting a scoop of vegan paella out of a large black paella pan.
close up on vegan paella in a large black paella pan.
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Vegan Paella

This easy one-pan Vegan Paella recipe is irresistible, with its tender saffron-infused rice, colorful vegetables, and crunchy golden brown crust. It's a date-night worthy meal without a whole lot of effort!
Course Main Dish
Cuisine Spanish
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 servings
Calories 461kcal
Author Nora Taylor

Ingredients

  • 2 tablespoons olive oil
  • 5 cloves garlic minced
  • 1 1/2 cups cut green beans
  • 15 ounce can butter beans, drained and rinsed
  • 1 cup artichoke hearts quartered, frozen or canned
  • 3 medium tomatoes diced, about 2 cups
  • 2 teaspoons smoked paprika
  • 1 teaspoon saffron threads
  • 1 1/2 teaspoons salt
  • 6 cups vegetable broth
  • 2 1/2 cups bomba rice

For garnish

  • lemon slices
  • flat leaf parsley chopped
US Customary – Metric

Instructions

  • In a 14-inch paella pan (or any wide, shallow skillet), add the oil and warm over medium-high heat. Once the oil is hot, add the garlic, green beans, butter beans and artichokes and sauté for about 3-4 minutes.
  • Add the tomatoes, smoked paprika, saffron and salt. Mix everything together well, then pour in the broth.
  • Bring the mixture to a boil, then sprinkle the rice in, trying to distribute it evenly throughout the pan.
  • Bring the mixture to a boil again, then reduce heat to medium-low. You want to see the rice is cooking, but not boiling hard, so adjust heat as necessary. Don't stir after this point!
  • Simmer for 15-20 minutes, uncovered, until the rice is tender and the broth is cooked off. Carefully rotate the pan every 5 minutes or so. If for some reason the rice is still crunchy after the broth has cooked off, add 1/4 cup more broth and continue cooking. This means your heat was a bit too high.
  • Once the broth is about cooked off, listen for any crackles or pops from the bottom of the pan. You should also smell a nutty aroma from the crust forming. As soon as you hear any pops, remove from heat. If it smells like it's burning at all, remove from heat immediately. You are hoping for a golden, crisp rice crust.
  • Garnish with lemon slices and chopped parsley, if desired and serve.

Notes

  1. Leftovers will keep in the refrigerator for up to 5 days. Reheat in a well oiled pan or microwave until warm.
  2. Paella can be frozen, but the rice will become rather mushy.
  3. Feel free to add any extra protein to the vegan paella, like vegan chicken, scallops or even tofu.

Nutrition

Serving: 1of 6 servings | Calories: 461kcal | Carbohydrates: 88g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 1858mg | Potassium: 678mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1531IU | Vitamin C: 13mg | Calcium: 56mg | Iron: 3mg

Fruit Salad

close up on a fruit salad on a white serving plate.The best fruit salad you’ve ever tasted! This summer Fruit Salad tosses fresh berries, stone fruit, kiwi, and mint leaves in a sweet and zesty agave lime dressing. For more sweet summer recipes, check out my Watermelon Salad with Mint and Feta, Vegan Blueberry Cake, The Best Vegan Ice Cream, and Dairy Free Kid Friendly…

close up on a fruit salad on a white serving plate.

The best fruit salad you’ve ever tasted! This summer Fruit Salad tosses fresh berries, stone fruit, kiwi, and mint leaves in a sweet and zesty agave lime dressing.

For more sweet summer recipes, check out my Watermelon Salad with Mint and Feta, Vegan Blueberry Cake, The Best Vegan Ice Cream, and Dairy Free Kid Friendly Popsicle Recipes while you’re here.

fruit salad on a white serving plate with two spoons.

I don’t know about you, but me and my family are all about fresh fruit in the summertime. We’ll take any excuse to add fresh strawberries, juicy peaches, or ruby red cherries to almost anything we eat, like these Strawberry Rolls or this Cherry Galette!

This fruit salad is an incredibly easy side dish or breakfast made with glistening berries, kiwi, cherries, peaches, and mint leaves. The simple agave and lime dressing is the perfect finishing touch and balances the fruit’s tart and sweet flavors beautifully. Treat yourself to a scoop for breakfast or dessert, with your favorite summer mains, or whenever you’re craving a sweet and healthy snack.

Why this is the best fruit salad recipe

  • Tastes like summer – This simple summer fruit salad is made with the best fruit summer has to offer, like fresh berries, cherries, peaches, and kiwi!
  • The best dressing – A simple 3-ingredient agave lime dressing balances every bite with its sweet-zesty flavors.
  • Always quick and easy! Slice the fruit, toss it in the dressing, and enjoy. It’s the easiest breakfast, side dish, or dessert you can enjoy all summer long.
the ingredients for a fruit salad in a large white bowl.

Variations

There are no rules when it comes to fruit salad recipes, so feel free to make this version your own! You can use your favorite fruits, use what you already have in the fridge, or add any of these suggestions:

  • More stone fruit – Turn this into a stone fruit salad by swapping some of the berries for more stone fruits, AKA any fruit with a pit or “stone” in the middle. Apricots, nectarines, or plums would all be delicious! Check out this list of stone fruits from AllRecipes for even more ideas.
  • Add pears or apples – Diced green or red Anjou pears and Honeycrisp apples will give this salad a tart and crunchy bite.
  • Add melon – Like watermelon, cantaloupe, or honeydew!
  • For a tropical twist – Mix in diced mango, pineapple, or bananas.
  • Instead of kiwi – Use green or purple grapes. 
  • Creamy vegan fruit salad – Stir 2 or 3 dollops of vegan yogurt or vegan Cool Whip with the lime agave dressing for a creamy twist.
  • Use lemons – Feel free to swap the limes for lemons in the dressing.
fruit salad on a white serving plate with two spoons.

Frequently asked questions

Can I make a fruit salad with frozen fruit?

You can technically make a fruit salad with frozen fruit, but I don’t recommend it. Frozen fruit becomes soggy and watery after it thaws, making your salad very messy with unbalanced flavors. Instead, save the frozen fruit for a fruit smoothie or a fruit crumble.

What can I serve with a summer fruit salad?

Summer side dishes don’t get better than this summer fruit salad! It adds a sweet, tart, and juicy bite alongside other classic summer dishes, like veggie burgers, BBQ tempeh ribs, grilled vegan kebabs, and watermelon arugula salad.

Or, if you’d rather enjoy it for breakfast, pair it with non-dairy yogurt and homemade granola for an easy vegan fruit parfait. Any leftovers would be really tasty served on top of vegan pancakes or waffles!

Can I make it ahead of time?

Yes, you can prepare the salad 1 day before serving. Slice and chop the fruits and store them in separate airtight containers in the fridge. When it’s time to eat, toss the fruit with the dressing and serve.

How do I store leftover fruit salad?

The leftover fruit salad will stay fresh for about 3 days when stored in an airtight container in the fridge. Any longer and the fruit will start to soften and make the salad soggy and watery.

close up on a fruit salad on a white serving plate.
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Fruit Salad

The best fruit salad you’ve ever tasted! This summer Fruit Salad tosses fresh berries, stone fruit, kiwi, and mint leaves in a sweet and zesty agave lime dressing.
Course Breakfast
Cuisine American
Prep Time 20 minutes
Total Time 20 minutes
Servings 8 Servings
Calories 105kcal
Author Nora Taylor

Ingredients

  • 1 pound fresh strawberries, hulled and sliced
  • 1 cup blueberries
  • 1/2 cup raspberries
  • 2 peaches, sliced or mango
  • 3/4 cup cherries, pitted and halved
  • 4 kiwis, peeled and chopped
  • 1/4 cup chopped fresh mint optional

Dressing

  • 1/4 cup agave or pure maple syrup
  • zest of 2 limes about 2 teaspoons
  • 2 tablespoons fresh lime juice
US Customary – Metric

Instructions

  • Add all fruit and mint to a large bowl.
  • Whisk the dressing ingredients in a small bowl, then pour over the fruit and toss to coat.
  • Serve immediately. Fruit salad will keep in the refrigerator for 3 days or so. You can also chop the fruit 1 day in advance, then make the dressing and toss right before serving.

Notes

  1. Feel free to switch up the fruits depending on what you have and like.
  2. You can add a few dollops of vegan yogurt or vegan cool whip topping for a creamy twist.

Nutrition

Serving: 1of 8 servings | Calories: 105kcal | Carbohydrates: 26g | Protein: 2g | Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 8mg | Potassium: 282mg | Fiber: 4g | Sugar: 19g | Vitamin A: 191IU | Vitamin C: 76mg | Calcium: 32mg | Iron: 1mg

Edamame Salad with Peanut Sauce

a large batch of Edamame Salad with Peanut Sauce on a white serving platter.This protein-packed Edamame Salad tosses crunchy and colorful vegetables in a Thai-inspired peanut dressing. Enjoy it as a refreshing side dish or a hearty meal! If you’re on the lookout for more plant-based meal-prep recipes, you’ll also love my White Bean Salad, Creamy Carrot and Lentil Soup, and Easy Chana Masala. I’m tofu’s #1 fan…

a large batch of Edamame Salad with Peanut Sauce on a white serving platter.

This protein-packed Edamame Salad tosses crunchy and colorful vegetables in a Thai-inspired peanut dressing. Enjoy it as a refreshing side dish or a hearty meal!

If you’re on the lookout for more plant-based meal-prep recipes, you’ll also love my White Bean Salad, Creamy Carrot and Lentil Soup, and Easy Chana Masala.

a large batch of Edamame Salad with Peanut Sauce on a white serving platter.

I’m tofu’s #1 fan but edamame is quickly becoming one of my favorite sources of plant-based protein! Other than being loaded with plant protein, fiber, vitamins, and minerals, these soybeans are also incredibly versatile. I love tossing them in a salad, stir fry, soup, noodle dish, or any meal that needs a boost of protein and texture.

But when I want to make them the star of the show, I’ll turn to this Edamame Salad with Peanut Sauce. This easy meal is made by tossing edamame, crunchy vegetables, and chopped nuts in an easy 5-Minute Peanut Sauce. It takes minutes to put together and is so light and refreshing!

Serve it as a protein-packed side dish with dinner, bring it to a potluck, or make it for a refreshing Thai-inspired lunch to enjoy throughout the week.

Why you’ll love this vegan edamame salad

  • Wonderful Thai-inspired flavors – I can’t get enough of the refreshing and crunchy veggies in this salad, but it’s the Thai-inspired peanut sauce that makes every bite addictive!
  • High-protein lunch or side dish – The edamame packs this simple lunch or side with over 15 grams of plant protein per serving.
  • Quick and easy to make – Just toss the veggies in the 5-minute peanut sauce, and you’re done!

How to make edamame salad

Find the complete recipe with measurements in the recipe card below.

Cook or thaw the edamame according to the package instructions, then rinse it under cold water. Pat the edamame dry and transfer it to a large bowl along with the other salad ingredients.

Time-saving tip: Buy pre-shredded cabbage, carrots, and kale to save on prep time.

ingredients for edamame salad in a large white bowl.

Whisk all of the peanut sauce ingredients together in a bowl until smooth. Stir in a little warm water to thin the consistency, if needed.

Pour the peanut sauce over the salad, toss to coat, and top with more chopped nuts. 

Chill the salad in the fridge for an hour, then enjoy!

the ingredients for edamame salad covered in peanut sauce in a large white bowl.

Serving suggestions

I love this edamame salad because you can enjoy it as a protein-rich lunch throughout the week or on the side of more Asian-inspired recipes, like Vegan Pad Thai, Thai Peanut Noodles, or Vegan Stir Fry.

You can even turn it into a main dish! Toss the salad with 2 cups of cooked quinoa, white or brown rice, or rice noodles to make it even heartier. Feel free to add baked tofu or marinated tempeh for extra protein, too.

a large batch of Edamame Salad with Peanut Sauce on a white serving platter.

Frequently asked questions

What can I use instead of peanut butter?

Make the sauce with cashew butter, almond butter, sunflower seed butter, or your favorite nut butter instead of peanut butter.

Can it be made nut-free?

You can make this edamame salad without nuts, although the flavors will be a little different. Omit the chopped nuts from the salad (or replace them with sunflower seeds) and make the sauce with seed butter, like sunflower seed butter or tahini.

Do I have to cook frozen edamame?

It depends. Sometimes, frozen shelled edamame is pre-cooked before it’s frozen and is safe to eat after thawing. Other varieties are packaged raw and should be cooked first. Either way, I recommend boiling the edamame rather than simply thawing it so it’s tender-crisp in the salad.

Can I serve the salad without chilling it in the fridge?

Yes, you can serve the salad right away, although I found that the flavors are more complex, balanced, and delicious when it’s chilled before serving.

How do you store the leftovers?

Transfer the dressed salad to an airtight container and store it in the refrigerator for 3 to 4 days. I don’t recommend freezing the leftovers because the textures and flavors won’t be as fresh after thawing.

a large batch of Edamame Salad with Peanut Sauce on a white serving platter.
a large batch of Edamame Salad with Peanut Sauce on a white serving platter.
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Edamame Salad with Peanut Sauce

This protein-packed Edamame Salad tosses crunchy and colorful vegetables in a Thai-inspired peanut dressing. Enjoy it as a refreshing side dish or a hearty meal!
Course Salad
Cuisine Thai-inspired
Prep Time 20 minutes
Total Time 20 minutes
Servings 6 servings
Calories 315kcal
Author Nora Taylor

Ingredients

Edamame Salad

  • 16 ounces frozen shelled edamame
  • 1 cup shredded red cabbage
  • 1 cup shredded carrots
  • 1/2 cup chopped green onions
  • 2 cups chopped kale
  • 1/4 cup chopped cilantro optional
  • 1/2 cup chopped peanuts or cashews

Peanut Sauce

US Customary – Metric

Instructions

  • Cook or thaw the edamame according to package instructions. Rinse under cold water.
  • Add the edamame to a large bowl, along with all other salad ingredients.
  • In a small-medium bowl, add the peanut sauce ingredients and whisk until smooth. Whisk in a little warm water if it's too thick.
  • Pour the sauce over the salad and toss until well combined.
  • Sprinkle more chopped nuts on top, if desired. Cover and chill in the refrigerator for at least an hour before serving, if possible.

Notes

  1. The salad keeps in the refrigerator for 3-4 days.
  2. You can add 2 cups of cooked quinoa, rice or rice noodles for a heartier salad.

Nutrition

Serving: 1of 6 servings | Calories: 315kcal | Carbohydrates: 27g | Protein: 15g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 402mg | Potassium: 730mg | Fiber: 6g | Sugar: 12g | Vitamin A: 4IU | Vitamin C: 18mg | Calcium: 135mg | Iron: 3mg

Matcha Cookies

close up on green white chocolate chip matcha cookies on a layer of parchment paper.These Matcha Cookies are chewy and soft on the inside, have the best earthy-sweet flavors, and are loaded with white chocolate chips. A unique sweet treat to enjoy with a cup of tea or for an afternoon pick-me-up! For more unforgettable vegan cookies, be sure to check out these Vegan Sugar Cookie Bars, Vegan Almond…

close up on green white chocolate chip matcha cookies on a layer of parchment paper.

These Matcha Cookies are chewy and soft on the inside, have the best earthy-sweet flavors, and are loaded with white chocolate chips. A unique sweet treat to enjoy with a cup of tea or for an afternoon pick-me-up!

For more unforgettable vegan cookies, be sure to check out these Vegan Sugar Cookie Bars, Vegan Almond Croissant Cookies, Fluffernutter Cookies, and Lemon Crinkle Cookies!

green white chocolate chip matcha cookies on a layer of parchment paper.

Looking for a fun change from your daily matcha latte? Treat yourself to these green tea Matcha Cookies! They’re soft on the inside, crisp around the edges, and loaded with white chocolate chips. 

What’s better is how easy these cookies are to make. There’s no chilling required–just mix the cookie dough in a bowl, then bake! The soft and chewy cookies come out of the oven with complex sweet-earthy flavors and a gorgeous green hue, making them completely unforgettable.

Why you’ll love this recipe for matcha cookies

  • A fun way to get your matcha on – Swap the matcha latte or cup of tea for these fun cookies!
  • Unforgettable flavors – Unlike other overly sweet cookies, these white chocolate matcha cookies have a beautiful balance of earthy, sweet, and grassy flavors. Both your taste buds and sweet tooth will appreciate the complex flavors.
  • Quick and easy to make – These fuss-free cookies are easy to make in about 30 minutes!
a pile of green white chocolate chip matcha cookies on a plate.

How to make vegan matcha cookies

Find the complete recipe with measurements in the recipe card below.

Sift* the flour, cornstarch, matcha, and baking soda together in a medium bowl. Stir in the salt. 

By sifting the matcha into the dry ingredients, you’ll prevent lumps from going into the cookie dough and get a more even green color.

Next, beat the softened vegan butter and sugars together in the bowl of a stand mixer until creamy. Mix in the vanilla, flaxseeds, and milk.

Gently mix the dry ingredients into the wet mixture until just combined. To finish, use a spatula or your hands to fold the white chocolate chips into the dough.

making matcha cookie dough in a large white bowl.
folding white chocolate chips into bright green matcha cookie dough in a white bowl.

Roll the cookie dough into balls and place them on the prepared baking sheets.

raw matcha cookie dough balls on a baking sheet.

Bake the matcha cookies until the edges are set. They’ll look a little soft coming out of the oven but will firm up as they cool.

Let the cookies cool for a few minutes, then enjoy!

close up on a green white chocolate chip matcha cookie on a layer of parchment paper.

Frequently asked questions

What is matcha?

Matcha is a Japanese green tea powder made from powdered dry tea leaves. It has a very fine texture, a bright green color, and vegetal, earthy, and sweet flavors. It’s also very good for you thanks to its wide range of antioxidants!

You’ll find the best quality matcha at your local Asian or Japanese grocery store. Look for 100% pure matcha powder with a bright green color; dull green matcha will not be as flavorful. This is the matcha powder I love the best, after trying a few others.

Where do you buy vegan white chocolate chips?

Vegan white chocolate chips can be hard to find, so I typically order them online. These King David Vegan White Chocolate Chips have been the best ones I’ve tried so far. You can also just regular chocolate chips, chopped macadamia nuts, or none at all.

Do you have to chill the cookie dough?

These cookies don’t spread much in the oven, so you do not need to chill the dough. However, if you’re baking them on a warm day or your butter is particularly soft, you can pop the cookie dough in the fridge for 30 minutes or up to 1 day before baking.

Can matcha cookies be made gluten-free?

While I haven’t tested a gluten-free version of this recipe, the cookies should still be delicious when made with gluten-free all-purpose flour instead of regular all-purpose flour.

How do you store the cookies?

After the green tea cookies are cool, transfer them to an airtight container or large ziplock bag. They’ll stay chewy and moist for 3 days at room temperature, up to 1 week in the fridge, or up to 3 months in the freezer.

close up on a green white chocolate chip matcha cookie with a bite taken out of it.
close up on green white chocolate chip matcha cookies on a layer of parchment paper.
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Matcha Cookies

These Matcha Cookies are chewy and soft on the inside, have the best earthy-sweet flavors, and are loaded with white chocolate chips. A unique sweet treat to enjoy with a cup of tea or for an afternoon pick-me-up!
Course Dessert
Cuisine Japanese-inspired
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 20 cookies
Calories 164kcal
Author Nora Taylor

Ingredients

US Customary – Metric

Instructions

  • Preheat the oven to 350 degrees F and line two cookie sheets with silicone mats or parchment paper.
  • In a small-medium bowl, sift the flour, cornstarch, matcha and baking soda. Add the salt and stir well to combine. Set aside.
  • In the bowl of a stand mixer with the paddle attachment, or using a handheld mixer, beat the softened vegan butter and sugars until creamy. Mix in the vanilla, flaxseeds and milk.
  • Gradually add the flour mixture, mixing on low speed until just combined.
  • Mix in the white chocolate chips. You may need to use your hands to incorporate them.
  • Using a cookie scoop or spoon, roll into balls about 1 1/2 tablespoons each. Place on the prepared pans and bake for 10-12 minutes, until the edges are just set. I prefer baking one pan at a time in the middle rack of the oven, for best results. They will seem too soft but firm up as they cool, so don't over bake.
  • Let cool on the pans for 5 minutes, then transfer to a cooling rack. Enjoy!

Notes

  1. Gluten free – Substitute a quality gluten free baking flour for the regular flour.
  2. You may use any kind of milk – oat, soy, almond, cashew, coconut, etc.
  3. If you can’t find vegan white chocolate chips, you can use regular (vegan) chocolate chips, chopped macadamia nuts, or nothing mixed in at all.
  4. For a stronger matcha flavor, add an extra teaspoon or two.

Nutrition

Serving: 1of 20 cookies | Calories: 164kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 104mg | Potassium: 52mg | Fiber: 0.5g | Sugar: 16g | Vitamin A: 243IU | Vitamin C: 0.05mg | Calcium: 29mg | Iron: 1mg

Marry Me Chickpeas

close up on a wooden spoon stirring a batch of Marry Me Chickpeas in a large skillet.This one-pan Marry Me Chickpeas recipe puts a vegan twist on the viral comfort food, Marry Me Chicken! Get ready to fall in love with this indulgent 15-minute meal. For more easy ways to use the canned chickpeas in your cupboard, check out my Chickpea Salad Sandwich, Italian Chickpea Soup, Chickpea Burger, and Biscuit Topped…

close up on a wooden spoon stirring a batch of Marry Me Chickpeas in a large skillet.

This one-pan Marry Me Chickpeas recipe puts a vegan twist on the viral comfort food, Marry Me Chicken! Get ready to fall in love with this indulgent 15-minute meal.

For more easy ways to use the canned chickpeas in your cupboard, check out my Chickpea Salad Sandwich, Italian Chickpea Soup, Chickpea Burger, and Biscuit Topped Chickpea Pot Pie recipes!

a wooden spoon stirring a batch of Marry Me Chickpeas in a large skillet.

The viral Marry Me Chicken recipe is no match for my vegan-friendly Marry Me Chickpeas. It’s as creamy, indulgent, and family-friendly as the original, but made without dairy or meat!

What’s better is that this one-pan meal is totally foolproof. Just simmer the protein-packed chickpeas in the dreamy Tuscan sun dried tomato cream sauce for 15 minutes, then enjoy it for family dinners or date nights at home. Don’t forget the hunks of crusty bread for scooping up every luxurious bite!

Why you’ll love this easy plant based recipe

  • Rich Tuscan-inspired flavors – Like my Tuscan Vegan Gnocchi, vegan marry me chickpeas feature incredible Italian-inspired flavors that will keep you going back for more.
  • Packed with protein – Two cans of chickpeas pack this dish with about 30 grams of plant-based protein!
  • An easy one-pan meal – The everyday ingredients in this dish are cooked together in one pan in just 15 minutes.
a piece of bread dunked in a bowl of Marry Me Chickpeas.

How to make marry me chickpeas

Find the complete recipe with measurements in the recipe card below.

Warm the olive oil in a large pan over low-medium heat. Once hot, add the garlic and sauté until fragrant. Stir in the sun dried tomatoes, oregano, red pepper flakes, salt, and ground black pepper.

Add the chickpeas, vegetable broth, tomato paste, vegan cream, and spinach to the pan. Simmer until the sauce is warmed through and the spinach is wilted.

Garnish the Tuscan chickpeas with chopped fresh basil and vegan parmesan. Scoop up every bite with crusty bread or serve it over rice, pasta, or baked sweet potatoes. Enjoy!

fresh spinach in a large pan with chickpeas and cream sauce.

Frequently asked questions

What is Marry Me Chicken?

Marry Me Chicken is a dish that combines cooked chicken with a sun dried tomato and garlic cream sauce. The original recipe is made with heavy cream and chicken breasts, but in vegan marry me chicken recipes, they’re swapped for vegan cream and canned chickpeas.

Why is it called Marry Me Chickpeas?

It’s simple: the silky smooth cashew cream sauce, Italian flavors, and hearty chickpeas in every bite are so good that you’re bound to get a marriage proposal from anyone you serve it to!

What can I use instead of chickpeas?

Canned cannellini beans or another white bean will work well. For a meatier dish, you can use my Vegan Chicken recipe, homemade seitan bites, or baked tofu.

My cream sauce is too thin. How can I thicken it?

I recommend making the cream sauce with cashew cream for a thick and luxurious consistency. While store-bought vegan cream (I love Ripple’s dairy free half and half) or coconut milk also work, they’ll make the sauce slightly thinner. To help thicken it, stir a cornstarch slurry (made by mixing 1 tablespoon cornstarch with 3 tablespoons water in a small bowl) into the sauce at the end and gently simmer until it thickens.

How do you store the leftovers?

The leftovers will keep for up to 5 days when stored in an airtight container in the fridge. Enjoy them for quick and easy meals or meal prep throughout the week! To reheat, zap the chickpeas and sauce in the microwave or warm them in a saucepan on the stove until heated through.

using a piece of bread to scoop up a bite of Marry Me Chickpeas from a skillet.
close up on a wooden spoon stirring a batch of Marry Me Chickpeas in a large skillet.
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Marry Me Chickpeas

This one-pan Marry Me Chickpeas recipe puts a vegan twist on the viral comfort food, Marry Me Chicken! Get ready to fall in love with this indulgent 15-minute meal.
Course Main Course
Cuisine Italian-inspired
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 294kcal
Author Nora Taylor

Ingredients

  • 1 tablespoon olive oil
  • 5 cloves garlic minced
  • 1/2 cup sun dried tomatoes chopped
  • 1/2 teaspoon oregano
  • 1/2 teaspoon red chili flakes
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • (2) 15-ounce cans chickpeas drained and rinsed
  • 1 cup vegetable broth
  • 1 tablespoon tomato paste
  • 1 cup vegan cream See Notes
  • 2 cups baby spinach sliced
  • 4-5 fresh basil leaves chopped
  • optional: 1/2 cup grated vegan parmesan cheese I used Violife
US Customary – Metric

Instructions

  • In a large sauté pan over low-medium heat, warm the olive oil. Add the garlic and cook for 1-2 minutes, stirring frequently, until fragrant.
  • Stir in the sun dried tomatoes, oregano, red chili flakes, salt and black pepper. Cook for 1 minute.
  • Now add the chickpeas, broth, tomato paste, cream and spinach and stir well. Bring to a gentle simmer over medium heat and cook for about 5 minutes, until warm and the spinach has wilted. Taste; add more salt, pepper or red pepper flakes as desired.
  • Remove from heat and stir in the fresh basil and grated parmesan. Serve immediately with crusty bread for dipping, or on to of cooked rice, pasta or even a baked sweet potato. Enjoy!

Notes

  1. For vegan marry me chicken, try substituting the chickpeas for any vegan chicken you like, including my homemade seitan chicken. Or make my crispy baked tofu and use that instead.
  2. For the cream, you can use any store bought dairy free creamer (I love Ripple’s Half and Half), full fat coconut milk, another unsweetened plant milk or best of all, homemade cashew cream.
  3. To make cashew cream for the cream – Bring 2-3 cups of water to a boil (I use my tea kettle). Pour the hot water over ¾ cup raw cashews and let soak for 5 minutes or up to an hour. Drain the cashews and add to a high powered blender with 1 cup of fresh water and blend until creamy and smooth.
  4. If you use a store bought cream or coconut milk, you may want to thicken the chickpeas as the sauce won’t be as thick. To do this, mix 1 tablespoon cornstarch and 3 tablespoons water in a bowl, then stir it into the chickpea mixture at the end. It should thicken up nicely.

Nutrition

Serving: 1of 6 servings | Calories: 294kcal | Carbohydrates: 33g | Protein: 10g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 690mg | Potassium: 736mg | Fiber: 8g | Sugar: 8g | Vitamin A: 1231IU | Vitamin C: 9mg | Calcium: 83mg | Iron: 5mg

15 Minute Tahini Pasta

close up on creamy tahini pasta in a large skillet with tomatoes and basil.This simple Tahini Pasta is ready to eat in just 15 minutes! Pasta is tossed in an easy, ultra-creamy, and delightfully nutty tahini sauce, leaving you with the best weekday dinner or lunch. Looking for more easy pasta recipes? Check out my One Pot Pasta, 15 Minute Lemon Pasta, and Green Pasta! I’m a huge…

close up on creamy tahini pasta in a large skillet with tomatoes and basil.

This simple Tahini Pasta is ready to eat in just 15 minutes! Pasta is tossed in an easy, ultra-creamy, and delightfully nutty tahini sauce, leaving you with the best weekday dinner or lunch.

Looking for more easy pasta recipes? Check out my One Pot Pasta, 15 Minute Lemon Pasta, and Green Pasta!

creamy tahini pasta in a large skillet with tomatoes and basil.

I’m a huge fan of easy vegan pasta dinners. They’re low-effort and the whole family loves ‘em! The best part is that you don’t need fancy ingredients for an unforgettable pasta dinner. All it takes are the right pantry staples.

That’s exactly what this 15 Minute Tahini Pasta recipe is all about—simplicity! 

It combines a 6-ingredient creamy tahini pasta sauce with your favorite cooked pasta noodles, cherry tomatoes (or any veggies you like), and fresh basil. The savory-nutty-tangy flavors are perfectly balanced and every bite is more comforting than the last!

Why you’ll love this creamy tahini pasta

  • It’s crazy easy – Would you believe me if I told you that it only takes 15 minutes to make pasta with tahini sauce? It’s true!
  • Super rich and creamy – Two surprising ingredients make this tahini pasta creamy and indulgent: tahini sauce and pasta cooking water! That, plus a handful of simple seasonings, makes this simple yet luxurious meal one to remember.
  • Flexible – There are so many ways to make this recipe your own. Stretch it a little further by adding more vegetables; play with the flavors using extra seasonings and aromatics.
stirring a creamy tahini sauce in a saucepan with a wooden spoon.

Frequently asked questions

What is tahini?

Tahini is a seed paste made from ground sesame seeds. It’s a lot like nut butter but has a runnier texture and a slightly bitter, nutty taste. Tahini is a staple ingredient in hummus but can also add flavor and creaminess to plenty of other recipes, like homemade salad dressings, baked goods, and more.

Can this recipe be made gluten-free?

Of course! Just replace the regular pasta with your favorite short gluten-free pasta noodles.

What can I add to this?

Put your own spin on this dish with the seasonings and add-ins of your choice! Here are a few ideas to get you started:

Vegetables – Steamed or roasted asparagus, sun-dried tomatoes, spinach, broccoli, or artichokes would add bulk to this dish.

Vegan cheese – Stir in a little vegan parmesan cheese, 2 to 3 tablespoons of nutritional yeast, or a generous dollop of vegan mascarpone to give the pasta a cheesy twist.

Protein – Toss the pasta with a can of drained and rinsed chickpeas, butter beans, or cannellini beans, or top it with your favorite vegan chicken or baked tofu to make it more filling.

How do you store the leftovers?

After it cools to room temperature, transfer the leftover pasta to an airtight container and store it in the fridge for up to 5 days. 

Reheat the leftovers in the microwave or a saucepan over medium heat until warmed through. Add a splash of water, broth, or non-dairy milk to make the consistency saucy again, if needed.

close up on creamy tahini pasta in a large skillet with tomatoes and basil.
close up on creamy tahini pasta in a large skillet with tomatoes and basil.
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15 Minute Tahini Pasta

This simple Tahini Pasta is ready to eat in just 15 minutes! Pasta is tossed in an easy, ultra-creamy, and delightfully nutty tahini sauce, leaving you with the best weekday dinner or lunch.
Course Main Course
Cuisine Italian-inspired
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 6 servings
Calories 427kcal
Author Nora Taylor

Ingredients

  • 12 ounces short pasta noodles penne or fusilli
  • 1 tablespoon olive oil
  • 3 large cloves garlic minced
  • 3/4 cup tahini drippy, not super thick
  • 3 tablespoons fresh lemon juice about 1 large lemon
  • 1/4 teaspoon red chili flakes
  • 1-2 cups reserved pasta water
  • 1/2 teaspoon salt or more to taste
  • 1/2 cup fresh basil chopped
  • 1 pint cherry tomatoes halved, optional
US Customary – Metric

Instructions

  • Boil the pasta according to package instructions. Reserve 2 cups of the pasta cooking water, then drain the cooked pasta and set aside.
  • While the pasta cooks, warm the olive oil over low-medium heat. Add the garlic and cook for 1-2 minutes, until fragrant, stirring constantly.
  • Pour in the tahini, lemon juice, red chili flakes, reserved pasta water and salt. Stir well.
  • Now add the cooked pasta and mix. Add the fresh basil and halved tomatoes and mix into the creamy pasta.
  • If the pasta gets too dry, add a bit more warm water. Serve immediately.

Notes

  1. If your tahini happens to be thick and not drippy, I recommend adding additional pasta water until it’s creamy and smooth.
  2. For gluten free, substitute a gluten free pasta of choice.

Nutrition

Serving: 1of 6 servings | Calories: 427kcal | Carbohydrates: 53g | Protein: 14g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Sodium: 218mg | Potassium: 457mg | Fiber: 4g | Sugar: 4g | Vitamin A: 537IU | Vitamin C: 23mg | Calcium: 70mg | Iron: 3mg

Tofu Palak Paneer

close up on golden tofu cubes tossed in a batch of vegan palak paneer in a black bowl.Cheese is replaced with tofu in this impressive but easy Indian-inspired vegan meal. For this Tofu Palak Paneer, spiced pan-fried tofu cubes are tossed in a creamy spinach curry, and then served over rice. Ready in about 30 minutes! Looking for more delicious vegan Indian-inspired recipes? Check out my Lentil Curry, Vegan Butter Chicken, Easy…

close up on golden tofu cubes tossed in a batch of vegan palak paneer in a black bowl.

Cheese is replaced with tofu in this impressive but easy Indian-inspired vegan meal. For this Tofu Palak Paneer, spiced pan-fried tofu cubes are tossed in a creamy spinach curry, and then served over rice. Ready in about 30 minutes!

Looking for more delicious vegan Indian-inspired recipes? Check out my Lentil Curry, Vegan Butter Chicken, Easy Red Lentil Dahl, and Vegan Tikka Masala.

close up on golden tofu cubes tossed in a batch of vegan palak paneer in a black bowl.

Tofu Palak Paneer is a rich and aromatic Indian-inspired dish that combines pan-fried tofu with a luxurious and easy vegan spinach curry. With protein from the tofu and plenty of vitamins, minerals, and fiber from the spinach, palak paneer with tofu is as healthy as it is delicious!

What is palak paneer?

Palak paneer is a popular Indian dish made with an aromatic and well-spiced spinach curry or gravy (palak) and pieces of Indian cheese (paneer). It has warm and vibrant flavors and plenty of richness from the cheese.

While vegetarian, this dish is traditionally not vegan-friendly because of the heavy cream in the gravy and cheese being a main component. My version, however, swaps these for simple vegan substitutions, like golden fried tofu cubes instead of cheese and vegan cream instead of heavy cream. 

The result? A protein-rich, creamy, and flavor-packed Indian-inspired dinner!

How to make tofu palak paneer

Find the complete recipe with measurements in the recipe card below.

Add the pressed tofu cubes to a large bowl and sprinkle the nutritional yeast, garam masala, and salt over top. Toss to coat.

seasoned tofu cubes in a large metal bowl.

Heat the oil in a large skillet over medium-high heat. Once hot, add the tofu and fry in a single layer until the pieces are golden brown on all sides. Transfer them to a plate and set aside.

Tip: Do not move the tofu around when you first add it to the pan! Instead, leave it alone for a few minutes so a crust can form. This makes it way easier to flip without ripping.

frying seasoned tofu cubes in a large metal skillet.

Next, boil some water in a large pot and add the spinach. Cook until the spinach leaves wilt, then drain the water. 

Transfer the blanched spinach to a blender or food processor and blend until it’s as smooth as you like (I like it with some texture, but you can blend it until it’s completely smooth if you’d like). Set aside.

blended spinach in a food processor.

Heat more oil in a large skillet over medium heat. Once hot, sauté the onion, garlic, ginger, serrano pepper, and cumin seeds until soft and fragrant. Next, stir in the garam masala, coriander, turmeric, cayenne pepper, and salt.

Tip: Stir the aromatics and spices frequently while they’re simmering in the hot oil, or else they might burn.

a seasoned mix of sauteed aromatics in a large metal skillet.

Pour the spinach sauce into the pan with the onion mixture. Stir in the cream, then let the sauce simmer.

To finish, add the fried tofu paneer to the pan and toss to coat. Serve the spinach tofu curry over rice with chopped cilantro on top and vegan naan on the side. Enjoy!

golden tofu cubes on top of a batch of vegan palak paneer in a large skillet.

Frequently asked questions

What’s the difference between palak paneer and saag paneer?

Palak paneer and saag paneer are almost the same dish, as they’re both made with paneer (Indian cheese) and a leafy green curry. The main difference is the types of greens used in the curry. Palak is the Hindi word for spinach, while saag refers to mixed greens, like mustard greens, kale, fenugreek leaves, spinach, etc.

What should you serve with vegan palak paneer?

You can really take this dish to the next level by serving each scoop over cooked basmati rice or brown rice and garnishing each bowl with fresh chopped herbs, like cilantro or parsley, a dollop of mango chutney, and a spritz of lemon juice or lime juice.

I wouldn’t say that vegan spinach curry is spicy, but a dollop of vegan raita or plain vegan yogurt on top can help temper any spicy or bold flavors. Lastly, include a few pieces of Indian flatbread on the side, like roti or my Homemade Vegan Naan, to scoop up every bite!

Can I bake the tofu instead?

Yes! Instead of pan-frying, you can bake or air fry the tofu cubes instead.

Do you have to blanch the spinach?

Yes, blanching the spinach is a very important step when making the spinach sauce. It not only softens the spinach leaves but also removes the natural bitter flavor. The spinach curry will likely taste very bitter if you sauté the leaves in a hot oiled pan instead.

close up on golden tofu cubes tossed in a batch of vegan palak paneer in a black bowl.
close up on golden tofu cubes tossed in a batch of vegan palak paneer in a black bowl.
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Tofu Palak Paneer

Cheese is replaced with tofu in this impressive but easy Indian-inspired vegan meal. For this Tofu Palak Paneer, spiced pan-fried tofu cubes are tossed in a creamy spinach curry, and then served over rice. Ready in about 30 minutes!
Course Main
Cuisine Indian-inspired
Prep Time 15 minutes
Cook Time 20 minutes
Tofu pressing time 30 minutes
Total Time 35 minutes
Servings 4 servings
Calories 222kcal
Author Nora Taylor

Ingredients

Tofu Paneer

Spinach Sauce

  • 10 ounces baby spinach
  • 1 tablespoon vegetable oil
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 1 tablespoon grated ginger
  • 1 serrano pepper seeds and stem removed and finely chopped
  • 1 teaspoon cumin seeds
  • 2 teaspoons garam masala
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt or more to taste
  • 1/2 cup vegan cream or coconut milk, cashew cream

For Serving, optional

US Customary – Metric

Instructions

Make the tofu paneer

  • Press the tofu: Wrap the block of tofu in paper towels. Place a plate or pan on top of the wrapped tofu, and put a couple of heavy books on top of that. Let the tofu press for 30 minutes, or up to an hour.
  • Cut the tofu into cubes and place in a large bowl. Add the nutritional yeast, garam masala and salt and gently mix until coated.
  • Heat the oil in a large non-stick pan over medium-high heat. Once the oil is hot, add the tofu in a single layer. Let the tofu brown on all sides, it should be a nice golden color all over. I use a fork to gently flip each piece over. TIP: When you place the layer of tofu in the pan, don't touch or move it at all for a few minutes, so a crust can form, making it easier to flip without ripping.
  • Transfer the golden tofu cubes to a plate and set aside while you make the sauce.

Make the spinach sauce

  • Fill a large pot with water and bring to a boil. Once the water is boiling, add the spinach and cook for about 1 minute, until the spinach wilts. If it doesn't all fit at once, add half, then once it wilts, add the rest.
  • Drain the spinach in a colander. Transfer to a blender or food processor and blend for about 10 seconds, then scrape the side and blend for 10 more seconds. I like to leave some texture, but you can blend it smoother if you want. Set aside.
  • Heat a large skillet with the oil on medium heat. Add the onion and sauté for about 5 minutes, until translucent. Next, add the garlic, ginger, serrano pepper and cumin seeds and sauté for 30 seconds. Now add the garam masala, coriander, turmeric, cayenne pepper and salt. Stir to coat the onions in the spices.
  • Pour the blended spinach into the pan and stir well. Stir in the cream and let the sauce simmer for about 5 minutes.
  • Add the tofu paneer to the sauce, and serve with basmati rice, naan and perhaps chopped cilantro.

Notes

  1. Leftovers will keep in a covered container in the refrigerator for up to 4 days. It can also be frozen.
  2. For the cream, you can use a store bought unsweetened and unflavored vegan creamer, or canned coconut milk or my favorite – cashew cream. In a pinch, you can even use an unsweetened plant milk like soy, almond or oat milk.
  3. The nutrition information is an estimate only and does not include rice or naan.

Nutrition

Serving: 1of 4 servings | Calories: 222kcal | Carbohydrates: 14g | Protein: 16g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Sodium: 1045mg | Potassium: 542mg | Fiber: 6g | Sugar: 3g | Vitamin A: 6719IU | Vitamin C: 24mg | Calcium: 235mg | Iron: 4mg

15 Minute Lemon Pasta

close up on creamy lemon pasta in a white bowl.Celebrate spring with this vegan Lemon Pasta recipe. Cooked pasta, spinach, and white beans are drenched in a creamy lemon sauce, giving you an easy and bright-tasting meal that’s surprisingly high in protein! Looking for more creamy vegan pasta recipes? Check out my One Pot Vegan Pasta, Pumpkin Pasta Bake, Vegan Manicotti, and Vegan Spinach…

close up on creamy lemon pasta in a white bowl.

Celebrate spring with this vegan Lemon Pasta recipe. Cooked pasta, spinach, and white beans are drenched in a creamy lemon sauce, giving you an easy and bright-tasting meal that’s surprisingly high in protein!

Looking for more creamy vegan pasta recipes? Check out my One Pot Vegan Pasta, Pumpkin Pasta Bake, Vegan Manicotti, and Vegan Spinach Artichoke Pasta.

close up on creamy lemon pasta in a white bowl.

This easy, dreamy, and creamy Lemon Pasta recipe is ready to eat in 15 minutes! It’s bursting with refreshing lemon flavors but is still comforting enough for chilly spring days.

Despite being a really simple spring or summer meal, vegan lemon pasta has a surprising amount of plant-based protein to keep you fuller longer. I blended silken tofu with lemon juice and lemon zest to make a zesty and creamy yet filling pasta sauce, then folded white beans and spinach into the finished dish. Once it’s ready, the pasta packs a whopping 20 grams of plant-based protein per serving!

Why this is the perfect pasta dinner for spring

  • Lovely lemon flavors – Fresh lemon juice and lemon zest in the pasta sauce fill this dish with light lemon flavors, making it a refreshing meal for spring.
  • Rich and creamy – Blending silken tofu in the pasta sauce makes it surprisingly indulgent without having to use cream or milk.
  • High in protein – There’s some sneaky protein in this lemon pasta recipe thanks to silken tofu and white beans! For even more protein, swap the regular pasta for your favorite protein pasta or bean-based pasta.
ingredients for lemon pasta in a blender.

How to make lemon pasta

Find the complete recipe with measurements in the recipe card below.

Boil the pasta according to the package instructions, then drain and set aside.

Blend the silken tofu, lemon juice, lemon zest, salt, and red chili flakes until smooth and creamy. Set aside.

Heat the olive oil in a skillet over low-medium heat. Once hot, add the garlic and cook until fragrant.

Pour the lemon pasta sauce into the pan with the garlic. Add the cooked pasta to the pan, then toss to coat. Turn down the heat.

cooked pasta on top of a white, creamy sauce in a large pot.

Stir the white beans*, baby spinach leaves, and parmesan cheese (optional) into the lemon pasta until the spinach wilts and the cheese melts.

*Blend the white beans directly into the lemon cream sauce if you’d like. You still get a creamy pasta dinner, but you won’t miss out on the extra protein.

Serve the lemon pasta in bowls with lemon zest and parmesan sprinkled on top, then enjoy!

creamy lemon pasta in a large pot.

Frequently asked questions

What should I serve with vegan lemon pasta?

Lemon pasta is filling enough to be served on its own for spring and summer dinners. To make it extra hearty, you can top it with vegan chicken, lemon tofu, vegan salmon, or cooked vegetables, like asparagus, peas, or broccoli.

A few simple sides will round out the meal really nicely. I recommend sticking with a light arugula or kale salad, crusty bread, focaccia, or garlic bread, and cooked veggies, like asparagus or summer squash. These Lavender Lemon Bars or Lemon Crinkle Cookies would be great for dessert, too!

What can I substitute for the tofu?

Feel free to swap the silken tofu for ½ to ¾ cup unsweetened vegan cream (or coconut milk) instead. Pour it into the pan when you would normally add the sauce, then stir in the rest of the sauce ingredients (there’s no need to blend the sauce for this option).

Can I make the sauce ahead of time?

Sure! You can blend the sauce as normal, transfer it to an airtight container, and store it in the fridge for up to 3 days before serving.

How do you store the leftovers?

Once cooled, transfer the leftover lemon pasta to an airtight container and store it in the fridge for 2 to 3 days. Reheat the leftovers in a saucepan over medium heat until warmed through. Feel free to add a splash of milk to make the pasta creamy again.

a fork scooping up lemon pasta from a white bowl.
close up on creamy lemon pasta in a white bowl.
Print

15 Minute Lemon Pasta

Celebrate spring with this vegan Lemon Pasta recipe. Cooked pasta, spinach, and white beans are drenched in a creamy lemon sauce, giving you an easy and bright-tasting meal that’s surprisingly high in protein!
Course Main Dish
Cuisine Italian-inspired
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 5 servings
Calories 423kcal
Author Nora Taylor

Ingredients

  • 12 ounces linguine or other pasta
  • 12 ounces silken tofu
  • 1/2 cup fresh lemon juice + zest from 1 large lemon
  • 1 teaspoon salt
  • 1/4 teaspoon red chili flakes
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 15 ounce can white beans drained and rinsed, optional
  • 2 cups baby spinach optional
  • 1/2 cup shredded vegan parmesan optional
US Customary – Metric

Instructions

  • Boil the pasta according to package instructions, then drain and set aside.
  • While the pasta cooks, drain any excess water from the tofu package and add it to a blender along with the lemon juice + zest, salt and red chili flakes. Blend until smooth. Set aside.
  • In a large skillet (or the same pot you boiled the pasta in), warm the olive oil over low-medium heat. Add the garlic and cook for 1-2 minutes, until fragrant.
  • Pour the creamy sauce from the blender into the pan with the garlic and stir.
  • Add the cooked and drained pasta and stir to coat in the lemon sauce. Turn the heat to medium-low and warm.
  • If desired, stir in the white beans and baby spinach until the spinach wilts. You can also stir in some vegan parmesan until it melts as well.
  • Serve.

Notes

  1. Leftovers will keep for around 3 days in the refrigerator. I don’t recommend freezing this dish.
  2. To increase the protein even more, use chickpea, edamame or lentil pasta.
  3. If you don’t want to use silken tofu, simply add 1/2-3/4 cup of vegan cream (unsweetened) or coconut milk. No need to blend the sauce, just add to the pan after you sauté the garlic.

Nutrition

Serving: 1of 5 servings | Calories: 423kcal | Carbohydrates: 74g | Protein: 20g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 489mg | Potassium: 762mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1157IU | Vitamin C: 13mg | Calcium: 115mg | Iron: 4mg