The perfect combination of flavors, textures, and nutrients! 5-Ingredient Broccoli Bacon Salad
The perfect combination of flavors, textures, and nutrients!
The perfect combination of flavors, textures, and nutrients! Category: Method
The perfect combination of flavors, textures, and nutrients! 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. 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…
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.
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.
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.
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.
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.
Servings 8 Servings
Calories 105kcal
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
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
- Feel free to switch up the fruits depending on what you have and like.
- 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
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…
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 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.
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!
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.
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.
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!
Servings 6 servings
Calories 315kcal
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
- 6 tablespoons creamy peanut butter
- 3 tablespoons seasoned rice vinegar
- 3 tablespoons low sodium soy sauce
- 3 tablespoons pure maple syrup
- 1 teaspoon toasted sesame oil
- 1/4 teaspoon ground ginger
- 1 teaspoon Sriracha hot sauce or to taste
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
-
The salad keeps in the refrigerator for 3-4 days.
-
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
Peanut Butter Banana Cups
Indulge in plant-based candy without the guilt!
Indulge in plant-based candy without the guilt! Loaded Veggie Pizza Chicken
A classic pizza taste without the guilt and the grease!
A classic pizza taste without the guilt and the grease! Veggie Chili
This Veggie Chili features a colorful combination of mushrooms, carrots, bell peppers, zucchini and corn. It includes two kinds of beans and bulgur, which adds a meaty texture. The ultimate vegetarian chili for every kind of eater. If you’re a chili lover like me, you’ll also get a kick out of these Ultimate Vegan Chili…
This Veggie Chili features a colorful combination of mushrooms, carrots, bell peppers, zucchini and corn. It includes two kinds of beans and bulgur, which adds a meaty texture. The ultimate vegetarian chili for every kind of eater.
If you’re a chili lover like me, you’ll also get a kick out of these Ultimate Vegan Chili (uses tofu as “meat”), Lentil Chili, and Sweet Potato Black Bean Chili recipes!
This Veggie Chili is a fuss-free, one-pot dish that’s packed with fresh veggies, canned beans, smoky seasonings, and bulgur. Just one bowl will keep you full and satisfied for hours!
While other vegetarian chili recipes are often made with vegan ground “beef”, this recipe makes tender mushrooms, a medley of sautéed vegetables, bulgur and canned beans the stars. This keeps everything under budget without sacrificing flavor.
Pair each veggie-packed bowl with a batch of my Vegan Cornbread and all the toppings you want, like avocado chunks, vegan sour cream, and tortilla chips.
Why you’ll love this vegan chili recipe
- Hearty and nourishing – Chock full of veggies and beans, this chili doesn’t skimp on the plant-based protein or fiber.
- One-pot meal – Just cook everything in a pot, let the chili simmer for 25 minutes, then enjoy!
- Make it your own – Customize it with your favorite vegetables, beans and seasonings. And the more toppings, the better!
How to make veggie chili
Find the complete recipe with measurements in the recipe card below.
Add the mushrooms to a large pot and sauté over medium-high heat until they start to soften. Add the onion, carrots, and bell pepper to the pot, sauté for 5 minutes, then add the garlic.
Stir in the rest of the chili ingredients, bring to a boil, and then lower the heat to a simmer. Let the chili simmer until it’s thickened and the bulgur is tender and cooked through.
Is the chili too thick? Thin the consistency by stirring in a splash of water or vegetable broth at a time until it’s thinned to your liking.
Serve the chili in bowls and top with a dollop of vegan sour cream, crushed tortilla chips, shredded cheese, avocado chunks, or any other chili toppings you like. Enjoy with vegan cornbread for dunking and enjoy!
Frequently asked questions
Can I make vegan chili in the slow cooker instead?
Yes! To make slow cooker veggie chili, add all of the chili ingredients to your slow cooker and cook on high for 6 to 8 hours or on low for 4 to 6 hours.
What about the Instant Pot?
Yes, this chili is just as easy to make in the Instant Pot. Cook the veggies in the pot as normal using Sauté mode, then mix in the seasonings and cook until fragrant. Cancel Sauté mode and stir in the water, beans, and bulgur.
Secure the lid, place the steam release valve on sealing, and cook on high pressure for about 15 minutes. Allow the pressure to release using the venting mode, then remove the lid, taste, and adjust the flavors as needed.
Is this chili recipe gluten-free?
This recipe isn’t inherently gluten-free because bulgur is made from durum wheat. To make it gluten-free, swap the bulgur for an equal amount of cooked quinoa, white rice, or brown rice.
What can I use instead of the beans?
You can swap the black beans or pinto beans for kidney beans or chickpeas instead. Or, if you’re not a fan of beans, feel free to use cooked green or brown lentils, vegan beef crumbles (like Impossible or Beyond ground “beef”), soy curls, or crumbled tofu instead.
What else can I add to this vegetarian chili recipe?
Make this recipe your own by swapping any of the vegetables in the recipe card with your favorites. I love making chili with sweet potatoes, butternut squash, and jalapenos, but you can also keep things simple with a bag of frozen vegetables instead.
How do you store the leftovers? Can you freeze them?
Once the leftover chili has cooled to room temperature, transfer it to an airtight container and store it in the fridge for 3 to 4 days or in the freezer for up to 3 months. Allow the leftovers to thaw in the fridge before reheating in the microwave or in a pot on the stove.
Veggie Chili
This Veggie Chili features a colorful combination of mushrooms, carrots, bell peppers, zucchini and corn. It includes two kinds of beans and bulgur, which adds a meaty texture. The ultimate vegetarian chili for every kind of eater.
Servings 8 servings
Calories 266kcal
Ingredients
- 8 ounces cremini mushrooms chopped small or sliced
- 1 medium onion diced small
- 4 medium carrots peeled and diced
- 1 medium red bell pepper seeded and diced
- 4 cloves garlic minced
- 1 medium zucchini diced
- 1 cup fresh or frozen corn
- (2) 28-ounce cans diced tomatoes
- (2) 15-ounce cans black beans drained and rinsed
- (1) 15-ounce can pinto beans drained and rinsed
- 1/3 cup bulgur
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1 tablespoon cocoa powder
- 1 tablespoon pure maple syrup
- 1 1/2 cups water
- 1 teaspoon salt or more to taste
Instructions
- In a large pot over medium-high heat, add the chopped mushrooms. Sauté the mushrooms until the start to release their oils (about 5 minutes), then add the onion, carrots and bell pepper and sauté for 5 minutes.
- Add the garlic and cook for 1 more minute, until fragrant.
- Now add the rest of the ingredients and stir to combine. Bring to a boil, then lower the heat and simmer for 20-25 minutes, stirring occasionally. If the chili gets too thick, add a little more water to thin.
- Taste; add more salt or seasonings to taste. For a spicier chili, add a pinch of cayenne pepper. Serve with vegan sour cream, cornbread, tortilla chips and/or shredded cheese.
Notes
- Leftovers will keep for up to 4 days in the refrigerator and the chili also freezes well. I like to freeze in individual containers for quick meals.
- Feel free to substitute any veggies or leave anything out you don’t like.
- For gluten free, leave out the bulgur or replace it with quinoa or rice.
Nutrition
Serving: 1of 8 servings | Calories: 266kcal | Carbohydrates: 54g | Protein: 14g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 900mg | Potassium: 1347mg | Fiber: 17g | Sugar: 12g | Vitamin A: 6917IU | Vitamin C: 50mg | Calcium: 172mg | Iron: 6mg
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! For more unforgettable vegan cookies, be sure to check out these Vegan Sugar Cookie Bars, Vegan Almond…
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!
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!
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.
Roll the cookie dough into balls and place them on the prepared baking sheets.
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!
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.
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!
Servings 20 cookies
Calories 164kcal
Ingredients
- 1 1/2 cups all purpose flour
- 1 tablespoon cornstarch
- 2 teaspoons matcha powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup vegan butter softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 teaspoon pure vanilla extract
- 2 tablespoons ground flaxseeds
- 3 tablespoons oat milk or soy, almond
- 1 cup vegan white chocolate chips*
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
- Gluten free – Substitute a quality gluten free baking flour for the regular flour.
- You may use any kind of milk – oat, soy, almond, cashew, coconut, etc.
- 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.
- 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
Sheet Pan Chili Lime Salmon
The perfect blend of bold flavors and nutritional goodness.
The perfect blend of bold flavors and nutritional goodness. Spicy Cajun Shrimp Pasta
Tantalize your tastebuds and satisfy your hunger with this healthy cajun dish.
Tantalize your tastebuds and satisfy your hunger with this healthy cajun dish. 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. 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…
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!
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.
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!
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.
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.
Servings 6 servings
Calories 294kcal
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
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
-
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.
- 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.
- 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.
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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