Category: Plant-Based

Pomegranate Mojito

This pomegranate mojito is bright and beautiful, with a tangy minty flavor! Starring mint and bright red pomegranate juice, it…

This pomegranate mojito is bright and beautiful, with a tangy minty flavor! Starring mint and bright red pomegranate juice, it makes a big pitcher that’s perfect for entertaining. This is one of our favorite mojito variations!

Pomegranate Mojito

When it comes to parties, we’re all about pitcher drinks—especially the Mojito pitcher. But what if it’s fall or winter? Enter the pomegranate mojito! I am not lying when I say this is Alex and my favorite mojito variation to date (out of almost 20!).

Take one sip and the sweet tart, minty flavor is unreal. The bright red color makes a huge statement and it’s so perfect for parties. Garnish it with those cute pomegranate arils for a total wow moment! We’re making this for both Thanksgiving and Christmas because we are obsessed.

Tips for making a pomegranate mojito

This pomegranate mojito is a spin on the classic mojito recipe, using pomegranate juice and done up as a pitcher! Pitcher style drinks are so easy for parties, and they’re faster to whip up than shaking the drink in a cocktail shaker. Here’s what you’ll need to keep in mind:

  • Allow 30 minutes to steep the mint syrup. For the pitcher drink, you’ll make a mint simple syrup by allowing mint to steep in a warm pot of sugar and water. It takes just minutes of hands on time.
  • Use 100% pomegranate juice. Using 100% pure juice makes the best sweet tart flavor.
  • Add soda water just before serving. This preserves the bubbles, which are best when they’re just poured. You can use soda water or club soda.
  • Garnish with pomegranate arils. They come pre-shelled in the refrigerated section of the grocery, but you can seed your own too (just be careful, it can be messy!). Here’s how to cut a pomegranate.

Make a single drink instead

Want to make a single drink instead of a pitcher? You can do that too. Simply make the mint simple syrup in advance, then the recipe below has the quantities for a single drink.

Storage and make ahead tips

If you’re making a pomegranate mojito for a party, you can make the mint syrup in advance. The flavor is best the fresher it is, but a batch lasts refrigerated for up to 1 month. We suggest making it 24 hours in advance for best flavor. Then mix up the pitcher right before serving.

Pomegranate Mojito in glass

Ways to serve a pomegranate mojito

This pomegranate mojito recipe is perfect as a fall cocktail, winter drink, Thanksgiving cocktail, Christmas cocktail, and more! You can serve it in a low ball glass, Collins glass, or hurricane glass. We hope you love it as much as we do: let us know in the comments.

Print

Pomegranate Mojito

Pomegranate Mojito
Save Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This pomegranate mojito is bright and beautiful, with a tangy minty flavor! Starring mint and bright red pomegranate juice, it makes a big pitcher that’s perfect for entertaining. This is one of our favorite mojito variations!

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Rest Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 drinks
  • Category: Drink
  • Method: No Cook
  • Cuisine: Cocktails
  • Diet: Vegan

Ingredients

  • ¾ cup loosely packed mint leaves, plus more for the garnish
  • ¾ cup water
  • ¾ cup granulated sugar
  • 1 cup lime juice (about 8 limes), plus 1 lime for the garnish
  • 2 cups white rum
  • 2 cups 100% pomegranate juice
  • ½ cup soda water or club soda

Instructions

  1. Add the sugar, water and mint to a small saucepan and heat over medium heat. Bring to a simmer and stir until all sugar is dissolved. Turn off the heat and allow it to sit for at least 30 minutes. Then strain it into a large pitcher. (Makes 1 cup simple syrup; make up to 1 week in advance.)
  2. Add the lime juice and rum to the pitcher. Add the extra mint leaves and the extra lime, cut into rounds. Fill the pitcher with 4 handfuls of ice. Gently stir in soda water just before serving.
  3. Single serving variation: In a glass, mix 1 oz lime juice, 1 oz mint syrup, 2 oz white rum, 2 oz pomegranate juice, and a splash of club soda.

Did you love this recipe?

Get our free newsletter with all of our best recipes!

More mojito recipes

Try some of our favorite mojito recipes, from our Mojito Pitcher to a Strawberry Mojito, Coconut Mojito, Blueberry Mojito, Pineapple Mojito and more.

Thanksgiving Sangria

This Thanksgiving sangria is a festive cocktail for serving to a crowd! Made with red wine and spiced simple syrup,…

This Thanksgiving sangria is a festive cocktail for serving to a crowd! Made with red wine and spiced simple syrup, it’s infused with cozy, fruity flavor. Making up a pitcher is our pick for a fun holiday drink!

Thanksgiving sangria in glass

As two cocktail experts who are also obsessed with simple recipes, this recipe is pretty much a perfect fit for our holiday. Try Thanksgiving sangria, a fruity pitcher infused with cozy flavors that’s so simple to whip up for a crowd!

A signature drink can be tough for parties if you’re shaking up individual drinks in a cocktail shaker every time (we know from experience!). So we like to mix up a pitcher of sangria instead! For this recipe, Alex had the idea of infusing simple syrup with whole spices: cinnamon, cloves, and star anise—and it’s a stroke of genius. We’re hosting Thanksgiving this year and will be serving this as a signature drink: I know it will be a family favorite for years to come!

Tips for making Thanksgiving sangria

I studied in Madrid and have long loved the traditional Spanish way to make sangria: bold, wine-forward and not too sweet. This Thanksgiving sangria is made in the same style. Here are a few tips to keep in mind (or scroll down to the recipe):

  • The spiced simple syrup infuses lots of flavor. While you could make this drink with plain syrup, simmering this syrup with whole spices adds a flavor nuance that can’t be replicated. (Ground spices don’t work in a drink, as they sink to the bottom.)
  • Prepare the sangria at least 1 hour in advance. You’ll need to chill the sangria at least 1 hour to allow the flavors to meld, or up to 4 hours.
  • You can adjust sweetness to taste. This recipe is balanced and not too sweet. But if you prefer a sweeter sangria, you can add sweetener to taste. Either make a double batch of the spiced simple syrup or use plain simple syrup.
Thanksgiving Sangria in glass with fruit and spice garnish

Make ahead info

You can make Thanksgiving sangria up to 4 hours in advance. We don’t suggest storing for longer than that, since the fruit becomes soggy and discolored.

You can make the spiced simple syrup up to 1 week in advance. If you want to make the pitcher in advance, you can mix up everything but the fruit and refrigerate, then add the fruit 1 to 4 hours before serving.

Dietary notes

This Thanksgiving sangria recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print

Thanksgiving Sangria

Thanksgiving Sangria in glass with fruit and spice garnish
Save Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Thanksgiving sangria is a festive cocktail for serving to a crowd! Made with red wine and spiced simple syrup, it’s infused with cozy, fruity flavor. Making up a pitcher is our pick for a fun holiday drink!

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Chill Time: 1 hour
  • Total Time: 1 hour 15 minutes
  • Yield: 8
  • Category: Drink
  • Method: No Cook
  • Cuisine: Cocktails
  • Diet: Vegan

Ingredients

For the spiced simple syrup (see Notes)

  • 3 cinnamon sticks
  • 2 whole cloves
  • 1 star anise
  • ¼ cup water
  • ⅓ cup sugar
  • 1 orange, juiced (about ⅓ cup juice)

For the sangria

  • 1 green apple, sliced
  • 1 red apple, sliced
  • 1 lemon, sliced
  • 750 ml bottle fruity, full-bodied red wine (we prefer a Crianza from the Rioja region of Spain)
  • ⅓ cup triple sec or Cointreau
  • For garnish: pomegranate arils, more chopped fruit, whole spices

Instructions

  1. In a small saucepan over medium low heat, toast the cinnamon sticks, cloves, and star anise for 3 minutes until fragrant. Reduce the heat to low. Add the water, sugar and fresh orange juice, and simmer for 3 minutes, stirring gently to dissolve the sugar.
  2. Strain the sugar mixture into a large pitcher. Stir in the wine and triple sec, adding the whole spices from the sugar mixture. Add the chopped fruit and stir. Refrigerate for 1 to 4 hours before serving. Taste, and adjust sweetness by adding additional simple syrup if desired (here’s how to make simple syrup).
  3. To serve, pour the sangria into ice-filled glasses, garnished with more sliced fruit, lemon wedges, and if desired, pomegranate arils and whole spices. 

Notes

If you prefer a very sweet sangria, consider making a double batch of the spiced syrup. Add half to the pitcher to start, then taste and add more to taste.

You can make Thanksgiving sangria up to 4 hours in advance, but longer storage makes the fruit become soggy and discolored. You can make the spiced simple syrup up to 1 week in advance. If you want to make the pitcher in advance, you can mix up everything but the fruit and refrigerate, then add the fruit 1 to 4 hours before serving.

Did you love this recipe?

Get our free newsletter with all of our best recipes!

25 Easy Thanksgiving Appetizers

These Thanksgiving appetizers are ideal for grazing before the main meal! Choose from baked brie, cranberry salsa, and more. Want…

These Thanksgiving appetizers are ideal for grazing before the main meal! Choose from baked brie, cranberry salsa, and more.

Easy Thanksgiving appetizers

Want some finger foods for munching on before the big meal? Try these Thanksgiving appetizers! There’s nothing more fun than anticipating the deliciousness that will ensue at the table. So here are some fall appetizer recipes to get the party started!

There’s everything from tried and true favorites like bake brie, to more unique ideas like pumpkin hummus and cranberry salsa. Either way, they’re built around the flavors of the season, like pumpkin, apple, fig, cranberry, and pear.

Our top Thanksgiving appetizers

Ultimate Cheese Board

At the top of our easy Thanksgiving appetizers…a festive cheese board! Cheese boards are our go-to for entertaining: they’re simple to put together, easy to customize for various diets, and look simply brilliant. Here’s an easy way to make a cheese board, with loads of cheese board ideas so you can build the spread of your dreams.

Cranberry Cream Cheese Dip

Need a simple appetizer to wow at parties? Try this easy cranberry cream cheese dip! The homemade sauce bursts with sweet and tart cranberries, orange juice, and if you’d like, a little jalapeno for a tang. Spoon it over cream cheese and it’s perfect for dipping crackers or even apple slices. It comes together in minutes with minimal effort. 

Baked Brie

There could not be an easier appetizer recipe than baked brie! Here’s what you need to know about making a melty, delicious pile of cheese. The toppings are versatile depending on your preferences, and you can make a beautiful platter with little effort. Try honey, cranberry sauce, apricot jam, or pomegranate seeds.

Step it up: Make a platter with sliced pears and apples, grapes, crackers, nuts, and more!

Caramel Apple Dip

You won’t believe this caramel apple dip recipe until you taste it! Stir just 4 ingredients into a glossy peanut butter caramel that’s vegan and gluten-free. It’s so simple and the best for parties!

Easy Cranberry Salsa

This cranberry salsa is a fun Thanksgiving appetizer that's all about the flavors of the season! Use fresh or frozen cranberries here, then whiz them up with jalapeño, lime and honey. Serve with pita chips or crusty bread!

Pumpkin Dip

Ready for the best, coziest Thanksgiving appetizer to hit your table? Try this easy Pumpkin Dip! It tastes like everything you love about the season: pumpkin, maple, cinnamon, ginger, and nutmeg. And it takes only 5 minutes to stir together. Serve with apple slices as a healthy appetizer idea.

Stuffed Mushrooms

Looking for a great healthy Thanksgiving appetizer recipe for entertaining? Try these simple stuffed mushrooms! These little bites have everything going on: they’re savory, meaty, and herby, with a tender exterior and a crunch in each bite. Even better, this recipe is incredibly easy: no need to sauté filling ingredients. Chop them up, fill, and bake!

Cranberry Goat Cheese

A quick and easy Thanksgiving appetizer? Try Cranberry Goat Cheese! This festive spread is perfect for parties, pairing the flavors of cranberry, pistachio and fresh rosemary with the tangy cheese. Drizzle honey over the top before serving for a sweet pop. It’s fast to put together and ideal for snack tables, scooped up with crackers or crostini.

Spinach Artichoke Dip

Who doesn't love a great spinach artichoke dip? This tangy, creamy dip recipe is such a crowd pleaser that it might interfere with the conversation when you serve it (sorry!). Serve with pita chips or crostini.

Also try: Vegan Spinach Artichoke Dip

Pumpkin Hummus

Pumpkin hummus? Yes, and it’s surprisingly good: creamy, savory and with an undertone of autumnal goodness. This easy hummus recipe is quick to whip up: just 10 minutes in an food processor.

Fougasse Bread

Fougasse bread is a traditional French bread with a leaf-like shape and a delightful crispy crust! Here’s our step-by-step guide for how to bake this delicious and impressive flatbread at home. It's fluffy, savory, and flavored with Parmesan, rosemary, and flaky salt. It’s the perfect appetizer or side dish: everyone who’s tried it has raved—and then asked us for the recipe!

Ultimate Veggie Tray

Here are all our top veggie tray ideas for a next level party platter! These tasty dips and vegetables go beyond the ordinary carrots and celery to make a colorful, flavorful tray that will impress everyone. Try the veggies with favorites like dill dip, spicy hummus, and more.

Cheese Ball

Here’s a classic party appetizer everyone will crowd around: this easy Cheese Ball! This one gives us all the retro vibes, imagining a 1970’s style appetizer spread with shrimp cocktail and party franks. But some foods never go out of style, and this one still pops for parties. This recipe freshens up the classic with cheddar, green onion, Worcestershire, garlic powder and smoked paprika for a creamy, savory punch.

French Onion Dip

Looking for a fun, creamy dip that’s simple to whip up for guests? Try this homemade French Onion Dip recipe! Sure, you can easily grab a tub at the store. But making this classic dip at home takes it to a new level. The flavor is fresh, savory, rich and tangy: ideal for drowning salty potato chips or crunchy veggies. 

Spiced Nuts

Looking for a fun party snack everyone will love? This recipe gives a crunchy, candy-like coating to the exterior of nuts. They’re spiced with cinnamon, chili powder and bit of cayenne for an intriguing mix of sweet, savory and spicy. You won’t be able to resist taking another handful!

Sun Dried Tomato Pesto

Need a dip idea that doubles as a sandwich spread? This sun dried tomato pesto is bursting with so much zippy flavor, you’ll want to put it on everything! Dip it with with toasted or grilled bread or crackers, and it’s a burst of savory, sweet, tangy, and herby all at once. All you need are a handful of ingredients to whip up a batch. 

Sweet Potato Bread

Here’s a quick bread that’s begging to be part of your Thanksgiving appetizer spread: this Sweet Potato Bread! This alterative to pumpkin bread is even more fun than the classic, we think. Why? It’s incredibly moist and sweetly spiced, with cinnamon and a beautiful nuance from the sweet potato. This recipe makes a tall, fluffy loaf that looks impressive. (You can also whip it up as sweet potato muffins.)

Whipped Ricotta & Honey

Got 5 minutes? Then you can whip up this stunningly simple appetizer: Whipped Ricotta! The pairing of fluffy, savory cheese and gooey golden honey will have everyone licking their plates. It’s creamy, salty sweet perfection scooped up with some warm bread. It’s the ideal starter to get any meal rolling: and it couldn’t be easier to whip up.

Marinated Olives

This dish will make an olive lover out of anyone. Using the correct type of olives here results in smooth, rich flavor: not briny or overly salty. The garlic, lemon and herbs make a symphony of flavor! Every time we make these and set them out on the table, people go crazy for them.

Easy Deviled Eggs

These easy deviled eggs are totally classic and taste amazing. They’ve got a twist: Greek yogurt in the filling along with the mayo. Along with both yellow and Dijon mustard, it adds the perfect flavoring to these eggs without being overly rich! Garnish with dried dill or smoked paprika, or a mix of the two to make it festive. 

Cranberry Orange Bread

Looking for a sweet Thanksgiving appetizer? This his cranberry orange bread recipe is citrusy, moist, and studded with tangy berries! Drizzle this classic with a simple sweet glaze.

Easy Pinwheel Recipe

A good pinwheels recipe is classic in an appetizer spread! This recipe is full of Italian-style flavors: mozzarella, sundried tomatoes, spinach, and a blend of spices. They're easy to make ahead and look absolutely stunning on a platter.

Goat Cheese, Honey & Thyme Crostini

This Thanksgiving appetizer idea could not be easier: honestly, it’s more an idea than a recipe. Bake up some homemade crostini, top with goat cheese and honey, and you’ve got the most delicious sweet and savory taste treat. The flavor of soft goat cheese is so perfect in itself that you don’t need any other seasoning.

Shrimp Cocktail

What’s more classic than shrimp cocktail? This 1960’s appetizer might seem a little retro, but it’s a timeless recipe that truly never goes out of style! Why buy one of those sub-par trays from the grocery store when you can make an incredible version of shrimp cocktail at home? Homemade is always the best (in our opinion), and this recipe really shines.

Easy Stuffed Dates

Last up in our Thanksgiving appetizers: stuffed dates! These beauties are incredibly easy to make, and the flavor of this simple pairing is outrageous. There’s the sweet caramel chewiness of Medjool dates. Pair that with tangy, fluffy goat cheese, and the sweet-savory combo is out of this world. Or, stuff them with almond butter and top with chunky sea salt.

More Thanksgiving resources

Need help choosing recipes? We’ve got all the ideas for the big day. Here are a few more Thanksgiving recipes for whatever you need:

Print

20 Easy Thanksgiving Appetizers

Cheese Board
Save Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

These Thanksgiving appetizers are ideal for grazing before the main meal! Choose from baked brie, cranberry salsa, and more.

  • Author: Sonja Overhiser
  • Prep Time: 0 minutes
  • Cook Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 8
  • Category: Appetizer
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 1 brie cheese wheel
  • Honey or cranberry, cherry or apricot jam or preserves
  • Chopped pistachios, walnuts or pecans
  • Flaky sea salt (optional)
  • For the platter: crackers, crostini, baguette slices, sliced apples or pears, grapes, nuts, jam, etc.

Instructions

  1. Preheat the oven to 375°F. Place the brie in a baking dish or on a parchment-lined baking sheet. Bake for 15 minutes until soft and warm: it’s done when you touch the center with your finger and it feels very liquid inside.
  2. Top with honey or jam, crushed pistachios, and a bit of flaky sea salt. Surround with crackers or crostini, grapes, apple, pear, etc.

Did you love this recipe?

Get our free newsletter with all of our best recipes!

Vegan Lentil Loaf

This vegan lentil loaf recipe is a deliciously satisfying meatloaf without the meat! It’s made with lentils, nuts, and seasonings,…

This vegan lentil loaf recipe is a deliciously satisfying meatloaf without the meat! It’s made with lentils, nuts, and seasonings, then brushed with a tangy glaze. Our vegetarian meatloaf is so popular, we had to create a plant based variation—and this one is just as tasty!

Lentil Loaf

We’ve finally found our perfect plant based dinner for parties and holidays: this lentil loaf recipe! Our vegetarian meatloaf is so popular and well-reviewed, we’ve always wanted a vegan version of it. After many years and lots of recipe testing, it’s finally here!

This lentil loaf (vegan meatloaf) is full of savory flavor and meaty texture, using a mix of lentils, cashews and walnuts, mushrooms, and seasonings. Brushing it with a tangy glaze of ketchup and BBQ sauce while baking gives the flavor and extra pop! It’s great for dinner parties, or holidays like Thanksgiving and Christmas.

“I’ll definitely make this lentil loaf again, we loved it so much! The mushrooms bring such umami, warmth and earthiness to the flavor of the loaf. The ketchup and BBQ sauce topper add a really nice tang, it was a wonderful combination! It was nourishing and filling meal.” -Tanvee

Secrets to the flavor and texture

This vegan meatloaf is hearty and savory, a spinoff on our vegetarian meatloaf recipe. What does it taste like? We’ll admit, lentil loaf doesn’t taste exactly like meat. The texture is softer and the flavor won’t fool anyone into thinking it is. However, it’s very satisfying! (If you’re looking for something that’s more like meat, that vegetarian meatloaf is a better option.) Here are some of the flavor secrets:

  1. Lentils and mushrooms: Lentils form the base of this loaf, but on their own they’re soft and have neutral flavor. Mushrooms are important for the savory flavor and a chewy texture.
  2. Toasted nuts: A mix of cashews and walnuts are toasted in the oven until golden and fragrant to add a subtle meaty flavor and give thee loaf some texture.
  3. Dijon mustard and soy sauce (or tamari): These infuse savory, zingy flavor.
  4. Vegan mayonnaise and bread crumbs: These help the loaf bind together. For gluten-free, substitute gluten-free bread crumbs or crushed gluten-free crackers.
Lentil loaf on platter in slices

Tips for making a vegan lentil loaf

This vegan lentil loaf is built on a mix of lentils, chopped nuts and seasonings. It’s important to follow the recipe exactly, because it’s formulated to hold together with various binder ingredients. Here are a few tips:

  • Toast the nuts. Toasting the nuts in the oven first adds flavor layers: don’t be temped to skip this step.
  • Use a food processor. We’ve got a variation without the food processor, but it’s easiest to use a large food processor to achieve the right consistency. Process the batter until it’s mostly held together but still has some chunks: you’ll want it to have some texture after baking.
  • Allow to cool 30 minutes. The cooling time is extremely important: it helps the loaf to set. If you try to eat it right away, it will fall apart.

No food processor?

No problem: you can still make this lentil loaf! Finely chop the nuts and vegetables with a knife, then mix all ingredients together in a bowl. You may need to bring together the dough by squeezing it with your fingers until it holds together into a cohesive texture.

Sides to pair

This vegan lentil loaf is great for dinner parties and holidays: it’s a great vegan Thanksgiving recipe. The most important thing to remember: the texture of this lentil loaf is pretty soft, so it pairs best with sides that have some texture.

Meatloaf and mashed potatoes is a classic pairing, but instead we’d serve this with crispy Brussels sprouts, sauteed broccoli or sauteed broccolini, peas with lemon, green beans almondine, roasted potatoes, or crisp salads like apple fennel salad or pear salad.

Make ahead and storage

You can make the entire loaf the night before and refrigerate. Allow to stand at room temperature for 30 minutes before baking.

Leftovers of this lentil loaf store well and taste great: store refrigerated for up to 3 days. It’s good cold, warm, or room temperature. If reheating, warm gently on the stovetop or in the oven until it is warm but not hot.

Dietary notes

This vegetarian meatloaf recipe is vegetarian, vegan, dairy-free and plant-based. For gluten-free, substitute gluten-free panko or crushed GF crackers.

Frequently asked questions

What if I’m allergic to nuts?

The nuts are essential to the texture and structure of this lentil loaf. There’s currently no tested nut-free version.

What mushrooms work best?

This recipe uses cremini mushrooms, but you can also use a mix of cremini and shiitake or other types of mushrooms (oyster mushrooms, Lion’s mane mushrooms, etc). You can also use white button mushrooms, but they have less robust of a flavor. Don’t omit the mushrooms, as they add essential meaty flavor to the mix.

Print

Vegan Lentil Loaf

Lentil loaf on platter in slices
Save Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This vegan lentil loaf recipe is a deliciously satisfying meatloaf without the meat! It’s made with lentils, nuts, and seasonings, then brushed with a tangy glaze. Our vegetarian meatloaf is so popular, we had to create a plant based variation—and this one is just as tasty!

  • Author: Sonja Overhiser
  • Prep Time: 45 minutes
  • Cool time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 2 hours 15 minutes
  • Yield: 10
  • Category: Main dish
  • Method: Baked
  • Cuisine: Vegan
  • Diet: Vegan

Ingredients

  • 1 cup dried green lentils, sorted and rinsed (or 2 ½ cups cooked)
  • 1 teaspoon kosher salt, divided
  • 1 ½ cups whole walnuts
  • ½ cup whole cashews (see Notes)
  • 1 yellow onion, finely chopped
  • 3 large cloves garlic, minced
  • 8 ounces baby bella mushrooms (aka cremini), cleaned and finely chopped
  • 2 tablespoons olive oil
  • 1 teaspoon each dried thyme, dried sage, garlic powder, smoked paprika 
  • 2 tablespoons finely chopped parsley
  • ¼ cup mayonnaise or vegan mayo
  • 1 ½ tablespoons Dijon mustard
  • 1 ½ tablespoons full-sodium soy sauce or tamari
  • 1 cup plain panko (or gluten-free panko)
  • ½ teaspoon freshly ground black pepper

Glaze

  • ¼ cup ketchup
  • 2 tablespoons barbeque sauce

Instructions

  1. Preheat the oven to 375°F. 
  2. In a medium saucepan, add 2 ½ cups water, the lentils, and ½ teaspoon of the kosher salt. Bring to a boil, then reduce the heat, cover, and simmer until all the liquid is absorbed and the lentils are tender, about 15 minutes.
  3. Place the walnuts and cashews on a baking sheet and toast for 8 to 10 minutes, until lightly browned. Allow to cool.
  4. Meanwhile, prepare the onion, garlic, mushrooms and parsley as noted in the ingredients list. 
  5. In a large skillet, heat the olive oil. Add the onion and garlic and cook until translucent, about 3 minutes. Add the mushrooms, ½ teaspoon kosher salt, and the thyme, sage, garlic powder and smoked paprika. Cook for about 5 minutes, until most of the liquid has evaporated. Stir in the cooked lentils. 
  6. In the large food processor (see Notes), add the nuts and pulse 3 to 4 times until roughly chopped. Add the onion and mushroom mixture, parsley, mayonnaise, Dijon mustard, soy sauce, panko, and several grinds of black pepper to the bowl. Pulse 3 to 4 times until the mixture comes together: it should be mostly finely ground but still have a textured consistency (don’t fully puree it). 
  7. Grease a 9 x 5″ aluminum bread pan, then add parchment paper cut so that it fits the width and extends on both long sides, to easily remove the loaf once it’s baked. 
  8. Bake the loaf for 30 minutes. While it’s baking, mix together the ketchup and barbecue sauce for the glaze. Add the glaze (reserving a little for later). Bake 30 minutes more (for a total of 1 hour), then remove from the oven. If desired, you can brush on some of the reserved glaze.
  9. Allow the loaf to cool in the pan for at least 30 minutes, then lift it out of the pan with the parchment paper. Slice into pieces and serve warm. Leftovers can be stored for up to 3 days in the refrigerator. It’s good cold, warm, or room temperature. If reheating, warm gently on the stovetop or in a 375°F oven until it is warm but not hot. 

Notes

The cashews can be salted or unsalted, raw or roasted.

Make ahead notes: You can make the entire loaf the night before and refrigerate. Allow to stand at room temperature for 30 minutes before baking.

Don’t have a food processor? Finely chop the nuts and vegetables with a knife, then mix all ingredients together in a bowl. You may need to bring together the dough by squeezing it with your fingers until it holds together into a cohesive texture. 

Did you love this recipe?

Get our free newsletter with all of our best recipes!

More vegan dinner recipes

Some other great vegan dinner recipes we love? Try our vegan pot pie, vegan lasagna, or vegan mac and cheese: they’re all plant-based dinners we’ve made that every eater loves.

Thanksgiving Desserts to Wow Everyone

These Thanksgiving desserts are the most luscious, sumptuous treats for your table! Pick from ideas like pies, brownies, cheesecake, and…

These Thanksgiving desserts are the most luscious, sumptuous treats for your table! Pick from ideas like pies, brownies, cheesecake, and more.

Thanksgiving desserts

Hunting for a stunning Thanksgiving dessert for your celebration? The holiday is the best time for pulling out all the stops with fall flavors to impress your guests. Here we’ve put together our top Thanksgiving desserts that will wow everyone!

Along with a few of our favorite recipes from this website, we’re featuring selections from two top baking experts: Jocelyn Delk Adams of Grandbaby Cakes and Tessa Arias of Handle the Heat. We know you’ll be blown away by the flavors of their no-fail baked recipes.

And now…our top Thanksgiving desserts!

Pumpkin Tiramisu

This luscious pumpkin tiramisu stars layers of spiced whipped mascarpone and coffee-soaked lady fingers—a true masterpiece! This Thanksgiving dessert is easy to make in advance and doesn't even require an oven: perfect for the holiday.

Pumpkin Bread Pudding with Bourbon Sauce

Imagine, bread cubes baked in a pumpkin-spiced custard until puffed and golden. Drizzle it with a golden bourbon butter sauce and it's a little bit of heaven. It's a great Thanksgiving alternative to pumpkin pie.

Pumpkin Cake with Cream Cheese Frosting

Here’s a Thanksgiving dessert that we like even better than pie (we think!). It’s thick and moist, scented with cinnamon, ginger and nutmeg. The best part? A layer of tangy, fluffy cream cheese frosting is the ideal flavor pairing.

Mini Pumpkin Pies

These mini pies are more than just the novelty factor: though everything is more fun mini-sized! These pies are half the serving of a normal piece of pumpkin pie, and they’re incredibly tasty. Each bite has the perfect ratio of silky smooth filling to flaky pie crust. 

Pumpkin Ice Cream

Here's a stunning Thanksgiving dessert: scoop up lusciously soft pumpkin ice cream. It's creamy, scented with just the right hit of cinnamon, ginger, allspice and nutmeg. Take it to the next level and add candied pecans for a sweet, salty crunch.

Apple Dumplings

This really is Grandma’s recipe: we worked with Alex’s mom to adapt her famous fall favorite for your home kitchen. Tender, cozy-spiced apples are baked up in a flaky pasty crust with a spiced brown sugar syrup. There’s a reason Grandma is famous for these!

Pumpkin Bars

Another favorite Thanksgiving dessert, these bars are perfectly moist and cakey, with just the right warm-spiced interior from cinnamon, ginger and nutmeg. They’re topped off with a lusciously creamy layer of cream cheese frosting that gives a tangy lift to each bite. 

Apple Cranberry Crisp

This apple cranberry crisp is a stunning Thanksgiving dessert! The tartness of fresh cranberries melds with sweet, comforting apples in a cinnamon-spiced fruit layer. The berries add a zingy flavor and a bright red hue, and it's topped with golden buttery crisp crumbles.

Classic Baked Apples

For a lighter Thanksgiving dessert, try Baked Apples! It’s like a short-cut apple crumble, but lighter, easier and tastier. Stuff the sweet tart fruit with oats, brown sugar, cinnamon, ginger and allspice, then bake until sweet and tender.

Apple Pie Bars

Want an easy Thanksgiving dessert that will have everyone talking? Try apple pie bars! It’s simple to whip up this handheld treat: the same dough makes a sturdy bottom crust and buttery crumbles of streusel topping! It’s topped with a sweet maple icing drizzle that tastes a bit like melty vanilla ice cream. 

Pumpkin Pudding

This sweet custard is made like a traditional homemade pudding with added pumpkin puree and cozy spices. To serve, add crushed gingersnaps or graham crackers and top with whipped cream! It’s like pumpkin pie filling in a glass: but a mini version with all the fun and none of the fuss.

Apple Cobbler

Here’s a cozy Thanksgiving dessert calling your name: apple cobbler! The topping is a meld of a biscuit and a sugar cookie, chewy, sweet and baked into golden-brown dollops. It covers a sweetly-spiced apple layer that’s flavored with cinnamon, ginger, nutmeg and lemon zest for a little pop.

Pumpkin Cookies

One of our ultimate Thanksgiving desserts is these pumpkin cookies! They're lusciously pillowy and chewy, scented with a burst of fall spices and a hint of molasses. The exterior has a subtle sugar crunch and a drizzle of simple sweet icing.

Apple Crisp

Who says Thanksgiving desserts are only pie? Here the crumble topping is the ideal texture: crispy but not crunchy, and buttery but not soft. The fruit layer below will make your heart sing: cinnamon, a hint of ginger and allspice set off just a hint of orange and lemon zest.

Pumpkin Pie

What makes this pie incredible? Let us count the ways. It tastes just like your favorite pumpkin pie, but it's 100% plant based! This vegan pie is so full of pumpkin-spiced sweetness and the flavors are so delightfully elevated, no one will guess it’s not the real thing.

Fudgy Sweet Potato Brownies

They’re fudgy, chewy, chocolaty: try these sweet potato brownies! These brownies could not be more thrilled by their sweet potato interior. It makes the best chewy texture and loads them with nutrients.

Pumpkin Bread with Maple Glaze

A good pumpkin bread recipe works as dessert, especially if it's topped with this maple glaze! It’s tender and moist, but not too fluffy or too dense. The best part? It’s simple to whip up: one bowl, no special equipment; just dump and stir!

Ginger Molasses Cookies

Thanksgiving desserts call for cozy spices like these chewy molasses ginger cookies! These soft and chewy cookies have a sugar-crisp exterior infused with cozy, bold spices. Each one is fractured into picture-perfect crinkles, and when you sink in your teeth for the first bite, it’s like being enveloped in a warm hug.

Variation: Make an ice cream sandwich with two of these cookies and pumpkin ice cream!

Photo Credit: grandbaby-cakes.com

Southern Pecan Pie

If there's someone we trust when it comes to Southern pies, it's Jocelyn Delk Adams of Grandbaby Cakes. Her Southern Pecan Pie is the best classic pie: nutty, sweet and buttery. It's made to be on your holiday table, especially when served with vanilla ice cream! via Grandbaby Cakes

Photo Credit: grandbaby-cakes.com

Sweet Potato Pie

Another fantastic pie from Jocelyn Delk Adams is this Sweet Potato Pie! It's filled with tender baked sweet potato, indulgent fall flavors and baking spices in a flaky buttery crust. If you vote sweet potato pie vs pumpkin, this is the Thanksgiving dessert you need. Via Grandbaby Cakes

Photo Credit: grandbaby-cakes.com

Butter Pecan Cheesecake

Here's a Thanksgiving dessert that gives you the best of both worlds: Butter Pecan Cheesecake! A crisp graham cracker crust, salted brown sugar cheesecake filling and buttery pecan pie topping come together to create a unique, flavorful holiday dessert! via Grandbaby Cakes

Photo Credit: grandbaby-cakes.com

S'mores Pumpkin Pie

Here's a Thanksgiving dessert that will have everyone talking: try this mashup of s'mores and pumpkin pie! Layers of buttery graham cracker crust encase a spiced pumpkin pie filling, toasted marshmallows, and decadent chocolate ganache. via Grandbaby Cakes

Photo Credit: grandbaby-cakes.com

Apple Tarte Tatin

This Apple Tarte Tatin starts with slow-cooked, caramelized apples that are baked into a flaky, buttery puff then topped with a spiced Baileys Apple Pie liqueur cream sauce. It's all about fall flavors! via Grandbaby Cakes

Photo Credit: grandbaby-cakes.com

Salted Chocolate Pecan Pie Bars

Want pecan pie but in bars form? Try these indulgent and gooey pecan pie bars! They've got a buttery shortbread base, toasted pecans, sticky caramel, loads of chocolate and a salt sprinkle. via Grandbaby Cakes

Photo Credit: grandbaby-cakes.com

Brown Butter Maple Blondies

Here's a unique Thanksgiving dessert featuring the flavors of the season: Brown Butter Maple Blondies! These blondies are easy-to-make and absurdly tasty. They're buttery, chewy, packed with maple flavor and made with pantry-staple ingredients. via Grandbaby Cakes

Photo Credit: grandbaby-cakes.com

Caramel Apple Pound Cake

Thanksgiving is the ideal festive occasion for pound cakes! This apple cake has a sticky caramel icing, and it's made with a decadent, buttery cream cheese and topped with sauteed fresh apples. Delightful! via Grandbaby Cakes

Photo Credit: grandbaby-cakes.com

Pecan Pie Swirl Ice Cream Pie Recipe

Here's a fun Thanksgiving dessert that's a mashup of the traditional pecan pie with an ice cream pie! It’s sweet, creamy, studded with crunchy pecans and swirled with sweet syrup. It's a stunner! via Grandbaby Cakes

Photo Credit: handletheheat.com

Pumpkin Cheesecake

Creamy, smooth, rich, and indulgent Pumpkin Cheesecake made with a Biscoff cookie crust and topped with homemade whipped cream. This sumptuous dessert by baking expert Tessa Arias is fall perfection and perfect for any Thanksgiving dessert table! via Handle the Heat

Photo Credit: handletheheat.com

Caramel Pecan Blondies

Caramel pecan blondies for Thanksgiving dessert? Yes please! They feature an ultra chewy brown sugar blondie with a hidden layer of rich, gooey, and crunchy caramel pecan filling. Truly stunning! via Handle the Heat

Photo Credit: handletheheat.com

Sweet Potato Pie Bars

Here's a unique Thanksgiving dessert that will have everyone coming back for more: Sweet Potato Pie Bars! They've got a thick graham cracker crust, fresh sweet potato filling, and tall toasted homemade marshmallow topping. via Handle the Heat

Photo Credit: handletheheat.com

Apple Galette

Looking for a traditional Thanksgiving dessert? Try an Apple Galette! The rustic crust makes it much easier than apple pie. It's got a buttery, flaky tart crust and a perfectly spiced apple filling. via Handle the Heat

Photo Credit: handletheheat.com

Creme Brulee Pumpkin Chocolate Cheesecake Bars

Here's a fun, unique Thanksgiving dessert: creme brulee pumpkin bars! They're a fun twist on the traditional pumpkin pie with a graham cracker crust, chocolate layer, and creamy, spiced cheesecake filling, all topped with a crunchy caramelized sugar topping.

Photo Credit: handletheheat.com

Butter Pecan Sheet Cake

Are pecans your jam? Try this butter pecan sheet cake! It's moist and fluffy, studded with butter pecans, and topped with a luscious brown sugar glaze. It's easy to whip up with no mixer required! via Handle the Heat

Photo Credit: handletheheat.com

Pumpkin Chocolate Cheesecake Bars

Last up: pumpkin and chocolate make magic in these Pumpkin Chocolate Cheesecake Bars! They're luscious, thick, and smooth with a crunchy, buttery crust and swirls of chocolate. via Handle the Heat

To browse by ingredient instead? Try these top Pumpkin Desserts or Apple Desserts.

More Thanksgiving recipes

There are so many tasty Thanksgiving recipes, it’s hard to know where to start! We’ve got ideas for every type of recipe, from sides to mains. Here are some of our top Thanksgiving ideas:

Print

Thanksgiving Desserts: Pumpkin Bread Pudding & More!

Pumpkin Bread Pudding
Save Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

This pumpkin bread pudding is the ideal Thanksgiving dessert! Drizzle the spiced pudding with bourbon butter sauce to take it over the top.

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 12
  • Category: Dessert
  • Method: Baked
  • Cuisine: Thanksgiving
  • Diet: Vegetarian

Ingredients

For the pumpkin bread pudding

  • 1 pound loaf sourdough or artisan bread (12 cups bread chunks)
  • 5 eggs
  • 2 cups whole milk
  • 1 cup pumpkin puree
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • ½ tablespoon vanilla extract
  • 1 ½ tablespoons pumpkin pie spice
  • 1 pinch salt

For the bourbon sauce

  • ½ cup granulated sugar
  • ¼ cup whole milk
  • ¼ cup salted butter
  • 2 tablespoons bourbon
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Butter or grease a 9 x 13-inch baking dish.
  2. Cut or tear the bread into 1-inch squares. Place it in the baking dish and place in the preheating oven for 5 to 10 minutes until lightly dried but not browned.
  3. Meanwhile, whisk the eggs. Then whisk in the milk, pumpkin puree, brown sugar, granulated sugar, vanilla, pumpkin pie spice, and salt. Pour it over the bread in the pan and mix it with your hands until fully coated.
  4. Place in the oven and bake 45 to 50 minutes, until it is puffed and golden and you can no longer see standing liquid. Allow to cool for at least 15 minutes before serving. Make ahead: This recipe is great made ahead: make it day of and allow to sit at room temperature until serving, or make it 1 day in advance and refrigerate. If you’d like, you can crisp up the top by reheating it in a 350 degree oven until warmed.
  5. Make the bourbon sauce: Prior to serving, in a small saucepan, whisk together all bourbon sauce ingredients over medium heat. When it starts to simmer, simmer lightly bubbling for 3 minutes, maintaining the heat at medium to medium low so that it doesn’t bubble heavily. Once it turns golden brown at about 3 minutes, taste and make sure the flavor is caramelly with a hint of bourbon (the bite of the bourbon should be cooked out). Remove from the heat and strain it into a pitcher. Makes ¾ cup; make up to 3 days in advance, refrigerate, and warm over medium heat before serving. 

Did you love this recipe?

Get our free newsletter with all of our best recipes!

Classic Bean Soup

This classic bean soup recipe tastes irresistibly satisfying! It’s quick and easy, made in just over 30 minutes with canned…

This classic bean soup recipe tastes irresistibly satisfying! It’s quick and easy, made in just over 30 minutes with canned beans.

Bean Soup

Here’s a cozy bowl that’s so hearty and satisfying, you’ll never want to put your spoon down. Try this hearty and easy bean soup! This is my go-to favorite recipe, and Alex and I created it to use canned beans but taste like it’s been simmering all day.

Kidney beans and navy beans float in a savory, smoky broth of fire roasted tomatoes that has just the right glossy texture. Each silky, smoky spoonful is a bit of heaven. Plus, it saves well too!

Ingredients in this bean soup

Sure, there are bean soups with dried beans and crockpot recipes that simmer for hours. Those are great—but we also love fast and easy soups where you don’t need to think ahead. (That’s our vibe.) So, we created this classic bean recipe, which requires just over 30 minutes and 3 cans of beans. Here’s what you’ll need:

  • Canned navy beans
  • Canned kidney beans
  • Fire-roasted tomatoes
  • Vegetables: yellow onion, carrots, celery, garlic
  • Olive oil
  • Vegetable broth
  • Spices: Smoked paprika, cumin, fennel seeds, and salt

Tip: smoked paprika is key

Smoked paprika is key to the flavor here! It’s a Spanish version of paprika, often labeled as pimentón, and it infuses smoky flavor to dishes. It’s worth grabbing a bottle for this recipe, and you can use up leftovers in these smoked paprika recipes. The fennel seed is also essential, as it evokes a meaty flavor (since it’s often used in Italian sausage).

Bean Soup

Types of beans

Various types of beans work in this mixed bean soup recipe: really any three 15-ounce cans of beans goes! You can also use pre-cooked beans.

  • Navy beans are worth seeking out: their small size and buttery flavor is a great contrast to the larger kidney beans. You can substitute cannellini, but they are larger and can taste starchy. Think of using a smaller bean like pinto or black beans instead.
  • Kidney beans add a nice contrast in color and size. If you substitute other types, think about these contrasts.
  • You can also use beans cooked from dry. Just don’t use them dry in the soup: cook them first! One 15-ounce can equals 1 ½ cups cooked beans, so use 4 ½ cups total canned beans in this recipe.
Bean soup recipe

Find fire roasted tomatoes for best flavor

The best secret in this bean soup, besides the savory combination of spices? Fire roasted tomatoes. This type of tomato brings massive sweet flavor to soups and sauces, right out of the can. Here’s what to know about this variety:

  • Fire roasted tomatoes are a type of canned tomato that’s roasted over a flame before canning. They’re sold by several different brands; look for them in the canned tomato section in your local grocery. We like Muir Glen.
  • Fire roasted tomatoes taste sweet right out of the can. This means you can cook them for less time, which is always a pro in our book!
  • If you can’t find them, substitute the highest quality canned tomatoes you can find (like San Marzano). Simmer 5 to 10 minutes longer than specified in the recipe. You also may want to consider adding 1 teaspoon sugar if the soup still tastes bitter or acidic.
Bean soup

Storing leftovers

This bean soup recipe stores very well! Once you’ve simmered it up, you can save it for up to 3 days refrigerated. The flavor just gets better over time! (We were eating this one for days and it kept tasting even more savory and delicious.) You can also freeze it for up to 3 months.

Sides to serve with bean soup

Got a big pot of bean soup? There are many sides to serve with soup to make it a meal, from crunchy fresh salads to bread or muffins. Here are some favorite ideas:

Dietary notes

This bean soup recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free. Often bean soups have ham or bacon added, but this one tastes great without the addition of meat since smoked paprika and fennel that infuse meaty flavors. If desired, you can also add a ham hock to the pot while simmering or up to 1 pound ham, chopped into small pieces.

Print

Classic Bean Soup

Bean soup
Save Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 11 reviews

This classic bean soup recipe tastes irresistibly satisfying! It’s quick and easy, made in just over 30 minutes with canned beans.

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 23 minutes
  • Total Time: 33 minutes
  • Yield: 6
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Soup
  • Diet: Vegan

Ingredients

  • 1 medium yellow onion, small diced
  • 2 large carrots, diced
  • 2 celery ribs, diced
  • 4 large garlic cloves, minced
  • 3 tablespoons olive oil
  • 28-ounce can crushed fire roasted tomatoes
  • 2 15-ounce cans navy beans*, drained (or substitute cannellini beans or pinto beans)
  • 1 15-ounce can kidney beans, drained
  • 1 quart vegetable broth
  • 2 tablespoons smoked paprika
  • ½ teaspoon cumin
  • 1 teaspoon fennel seeds
  • 2 teaspoons kosher salt

Instructions

  1. Dice the onion, carrots and celery. Mince the garlic.
  2. In a large pot or Dutch oven over medium heat, sauté the onion, carrots, and celery for 5 to 7 minutes, until the onion is translucent. Add the garlic and cook for 1 minute.
  3. Add tomatoes, drained beans, vegetable broth, smoked paprika, cumin, fennel seeds (crushing the fennel seeds with your fingers as you add them), and kosher salt. Simmer for 15 minutes**. Taste and adjust seasonings if desired. Serve warm: leftovers keep well refrigerated for up to 3 days or frozen up to 3 months.

Notes

*Or, substitute any mix of 3 15-ounce cans of different types of beans. Navy beans are worth seeking out: the small size and buttery flavor is a nice contrast to the larger kidney beans. Or, substitute beans cooked from dry: use a total of 4 ½ cups cooked beans.

**The flavor should taste sweet and developed. If you aren’t using fire-roasted tomatoes, simmer 5 to 10 minutes more, and you may want to consider adding 1 teaspoon sugar to round out the flavors.

Did you love this recipe?

Get our free newsletter with all of our best recipes!

More bean soup recipes

Many bean varieties make make a great soup: from black to white to garbanzos! Here are some of our top bean soup recipes:

Roasted Beets and Carrots

These roasted beets and carrots are simple but deliver on flavor, starring caramelized root vegetables, creamy yogurt sauce, and a…

These roasted beets and carrots are simple but deliver on flavor, starring caramelized root vegetables, creamy yogurt sauce, and a shower of fresh mint and pistachios! Everyone loves the flavor and beautiful plating—the perfect side dish for Thanksgiving, Christmas, or even a weeknight dinner.

Roasted Beets and Carrots on platter

We’re fascinated by how humble ingredients can become something magical with just the right kitchen moves. Case in point: these roasted beets and carrots. As cookbook authors constantly in search of new flavor ideas, Alex and I created this recipe based on inspiration from a memorable meal we had in Paris. And boy, did the results deliver!

First, you’ll caramelize the carrots and beets in a hot oven—then serve them over a swoosh of garlicky yogurt, sprinkled with fresh mint and pistachios (and maybe, a drizzle of honey). It makes the kind of dish where people lean over and ask, “What did you do?!” and perfect as a Thanksgiving side dish or even for weeknight dinners. We know one thing: this is the way we’ll be eating these two veggies on repeat.

“This recipe was super easy and quick to come together. This is an excellent side to any protein because it’s so simple! The pistachios and mint added a little something extra. I used colored carrots and golden beets and it all just looked so pretty! It would be lovely on a Thanksgiving or Christmas table.” -Tanvee

Tips for making roasted beets and carrots

Of course, you don’t have to take the “fancy” serving suggestions: these roasted beets and carrots are just as good on their own! The serving suggestions make it like a restaurant-style dish. (For kids, you might want to deconstruct a little bit based on their tastes!) Here are a few things to keep in mind for this recipe:

  • Use thin carrots if possible. We were able to find long thin carrots for this recipe, which is a nice size contrast to the beets. If you can’t find them, simply slice your carrots into thinner pieces.
  • Consider rainbow carrots or golden beets. The more colors the merrier, so feel free to mix it up color-wise. Farmers markets often have even more varieties of these root vegetables, like candy stripe beets (Chioggia beets).
  • Plate just before serving. The color of the beets can bleed easily, so plate this dish immediately before serving. If you like, add a drizzle of honey to bring out the sweet flavors!

This recipe works well as a side dish for holidays like Thanksgiving and Christmas. It also could be a weeknight meal if you serve it with a protein and grain, like seared chicken or chickpeas and cooked farro.

A yogurt sauce that makes vegetables sing

An inspiration we took from that meal in Paris was serving roasted vegetables over a garlicky yogurt sauce, dressed up with herbs and nuts. To be fair, it’s a Mediterranean-style trick, not Parisian—which the restaurant was quick to pay tribute to.

The yogurt sauce is tangy and savory, and dragging a forkful of the earthy vegetables through it makes them taste absolutely divine.

Storing leftovers & make ahead tips

This recipe is a great side dish for everyday meals and holidays, and works well made in advance! To do so, roast the vegetables until tender. Leave them at room temperature for a few hours, or refrigerate until serving. When ready to serve, reheat in a 350°F until warmed through.

Dietary notes

This roasted beets and carrots recipe is vegetarian and gluten-free. For vegan, plant-based, and dairy-free, use tahini sauce or cashew cream in place of the yogurt sauce. (You can also substitute non-dairy yogurt for the yogurt, but we find that the quality and flavor of different brands varies greatly.)

Print

Roasted Beets and Carrots

Roasted Beets and Carrots on platter
Save Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

These roasted beets and carrots are simple but deliver on flavor, starring caramelized root vegetables, creamy yogurt sauce, and a shower of fresh mint and pistachios! Everyone loves the flavor and beautiful plating—the perfect side dish for Thanksgiving, Christmas, or even a weeknight dinner.

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4
  • Category: Side dish
  • Method: Roasted
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

For the roasted beets and carrots

  • 1 pound carrots (we like using small thin carrots)
  • 1 pound beets (about 1 ½ large)
  • 1 tablespoon olive oil
  • 1 teaspoon kosher salt
  • 1 handful pistachios, finely chopped 
  • Mint and parsley leaves, finely chopped
  • Optional: Honey, for drizzling

Yogurt sauce:

  • 1 cup plain Greek yogurt (or vegan yogurt)
  • 1 clove garlic, minced
  • 1 teaspoon finely chopped mint (optional)
  • 1 teaspoon olive oil
  • ¼ teaspoon kosher salt

Instructions

  1. Preheat the oven to 450°F.
  2. Clean and peel the carrots and chop into 1-inch chunks (or if using long thin carrots, slice them in half). Peel the beets, then slice them into about ¼ inch thick pieces. 
  3. Line a baking sheet with parchment paper. Place the carrots on one side and the beets on the other. Toss each side with ½ tablespoon olive oil and ½ teaspoon kosher salt. 
  4. Bake for about 30 to 35 minutes, until tender and browned (no need to stir). 
  5. Meanwhile, mix together the ingredients for the yogurt sauce and refrigerate. (Stores up to 1 week refrigerated). Finely chop the pistachios and mint and parsley leaves. 
  6. To serve, spread the yogurt sauce on a platter. Top with the roasted vegetables, then sprinkle with the pistachios, mint and parsley. If desired, add a drizzle of honey. Serve immediately.

Notes

Make ahead instructions: Roast the vegetables until tender. Leave at room temperature for a few hours, or refrigerate until serving, then reheat in a 350°F until warmed through.

Did you love this recipe?

Get our free newsletter with all of our best recipes!

More ways to enjoy beets and carrots

Our favorite beet recipes are adding them to fresh salads like this beet salad with balsamic dressing, whizzing them into beet hummus, or throwing them raw into a beet smoothie.

When it comes to carrot recipes, these sauteed carrots with herbs are at the top, followed by carrot cake cookies, carrot fries with ranch seasoning, this carrot salad, and carrot ginger soup.

Seafood Seasoning

Here’s how to make the best seafood seasoning! This homemade fish seasoning mix is easy to make and takes any…

Here’s how to make the best seafood seasoning! This homemade fish seasoning mix is easy to make and takes any seafood to new heights.

Seafood seasoning

Looking for a perfect blend to season your fish or shrimp? Try this seafood seasoning! It’s truly the best blend of flavors: a mix of savory, smoky and aromatic spices that makes for irresistible flavor.

It’s almost like a combination of Old Bay and Cajun seasoning, without the heat. Try it on shrimp or salmon and it will blow you away! It was also fantastic on grilled and roasted veggies (Alex and I love it on grilled brocolli). It’s truly magical, and we can’t wait for you to taste.

How to make seafood seasoning

Seafood seasoning doesn’t have an official definition: there are many ways to make it! For our “secret blend” of spices, Alex and I pulled from a few sources: Old Bay, a popular seasoning for seafood, and both Cajun seasoning and blackened seasoning, which are also used as fish seasoning. We came up with a blend that uses the best of all of them, but without the heat (for flexibility). Just mix together the following seafood seasoning ingredients:

  • Smoked paprika or sweet paprika
  • Garlic powder
  • Onion powder
  • Thyme
  • Celery seed
  • Cumin
  • Allspice
  • Salt

Is this seasoning spicy?

Some seafood seasonings are spicy, like Cajun seasoning. But for this seafood seasoning recipe, we wanted to kept it mild. This provides the most flexibility to adjust for various tastes. (We have kids, so it’s nice to have mild options!) If you do want it spicy, add ¼ teaspoon cayenne to this mixture.

Why to use smoked paprika

Use smoked paprika if you can find it for this fish seasoning: it adds a subtle smoky flavor that’s hard to replicate! Smoked paprika is a Spanish version of paprika made of dried pimiento peppers that are smoked over a fire. You can find it in the spice aisle in most grocery stores (labeled as pimentón, Spanish smoked paprika or sweet smoked paprika), or you can buy it online here. You can use leftovers in these smoked paprika recipes—it’s one of our favorite spices in our kitchen.

Seasoning blends
Try all our seasoning blends!

How long to store homemade seafood seasoning

You can store your homemade seafood seasoning mix in an airtight container for 6 months to 1 year. Of course, it’s best when it’s the freshest. Spices generally last in a cool, dry place for 8 months to 1 year. You can use this spice blend to add new life to spices that you’ve had for a while.

Ways to use seafood seasoning

This seafood seasoning is designed for fish, but it’s tasty on veggies, too! Here are some ideas to get you started:

  1. Shrimp: Sprinkle it onto grilled shrimp or sauteed shrimp it’s over-the-top good.
  2. Salmon: Add it to baked salmon or pan seared salmon for big flavor.
  3. Veggies: It’s great on veggies to add intrigue in flavor! Try with any of our grilled vegetables or roasted vegetables.
  4. Corn on the cob: Try it on grilled corn or oven roasted corn.
  5. Fried potatoes: It would be fabulous on these pan fried potatoes, or even baked French fries!

Dietary notes

This fish seasoning recipe is vegetarian, gluten free, vegan, plant based, dairy free, naturally sweet, refined sugar free, low carb, and keto.

Print

*Magic* Seafood Seasoning

Seafood seasoning
Save Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 4 reviews

Here’s how to make the best seafood seasoning! This homemade fish seasoning mix is easy to make and takes any seafood to new heights.

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: About 6 tablespoons
  • Category: Seasoning
  • Method: Mixed
  • Cuisine: American
  • Diet: Vegan

Ingredients

  • 2 tablespoons smoked paprika or sweet paprika
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon thyme
  • 1 teaspoon celery seed
  • 1 teaspoon kosher salt
  • ½ teaspoon cumin
  • ¼ teaspoon allspice

Instructions

  1. Whisk the ingredients together in a small bowl. Transfer to an airtight container or jar. Store for 6 months to 1 year in a cool, dry place.
  2. How to season fish: Use 1 tablespoon seafood seasoning for every ½ pound (8 ounces) of fish.

Notes

Spicy variation: Add ¼ teaspoon cayenne pepper, to taste. 

Did you love this recipe?

Get our free newsletter with all of our best recipes!

More seasoning blends

Making DIY seasoning mixes at home is so easy! They taste incredible—much better than store-bought—and they’re fun gifts, too. Try all our seasoning blends:

Simple Red Lentil Soup

This simple red lentil soup recipe is bursting with flavor! It’s hearty and cozy, flavored with aromatic vegetables and lemon.…

This simple red lentil soup recipe is bursting with flavor! It’s hearty and cozy, flavored with aromatic vegetables and lemon.

Red lentil soup

If there’s one food that always satisfies, it’s a great lentil soup. Lentils are one of nature’s wonders: they’re full of protein, shelf stable for years, inexpensive, and make for some of the most satisfying filling meals.

Here’s one of our favorite ways to use them: this simple red lentil soup! Alex and I have over a decade of experience writing lentil recipes (it’s kind of our jam!) and this one is at the top of our favorites list. It’s cozy and hearty, featuring aromatic vegetables, lemon and a hint of smoked paprika.

Finding the right type of lentils

Lentils are small dried legumes, part of a plant family that includes beans, peas, and peanuts. Red lentils, named for their bright orange-pink color, have a texture that breaks down faster than other types, making them perfect for quick soups or dal.

Most red lentils you’ll find at the store are split red lentils, which is what you should use here. (Some packages may simply say “red lentils,” but if you’re in an American grocery store it’s likely split red lentils.) Avoid whole red lentils: they cook differently and hold their shape when cooking.

Ingredients in red lentil soup

This red lentil soup is hearty and easy, an ideal easy weeknight meal! It’s a vegan dinner recipe that’s filling and full of plant-based protein. All you need to do is sauté the aromatic vegetables, then add the remaining ingredients and simmer until the lentils are tender. Here’s what you’ll need:

  • Vegetables: carrots, onion, celery, garlic
  • Olive oil
  • Vegetable broth
  • Water
  • Split red lentils
  • Smoked paprika
  • Lemon zest
  • Salt and pepper
Red lentil soup recipe in bowl with spoon and yogurt garnish

How to tell when the soup done

One important thing about red lentil soup is to make sure not to overcook it! If you cook red lentils too long, they lose their shape and turn into a mush. Sometimes that’s what you want, like in masoor dal (Indian red lentils). But in this soup, you’ll want the lentils to be just tender but still hold their shape.

Keep an eye on this soup and simmer 7 to 10 minutes until the lentils are just soft, but before they break apart. Some brands of split red lentils are smaller than others, meaning they cook slightly differently. We’ve actually noticed one brand we often buy cooks much faster than others!

Garnish ideas for red lentil soup

This red lentil soup recipe is delicious on its own, but it’s even tastier with a few garnishes. Here’s what we like to add before serving:

  • Greek yogurt or sour cream: This adds just the right creaminess and a bright tang: we suggest serving it this way if at all possible.
  • Cashew cream: For dairy-free, use vegan yogurt or cashew cream.
  • Coconut milk: Want a creamy red lentil soup? Stir in ½ cup full fat coconut milk before serving.
  • Cilantro: Fresh cilantro or parsley add an herbaceous freshness.
Red lentil soup

Making it a meal with side dishes

Even though lentils are very filling, a cup of red lentil soup usually needs a side dish to make it a filling meal. Here are some of the items we like to pair it with:

Dietary notes

This red lentil soup recipe is vegetarian, vegan, plant-based, dairy-free and gluten-free.

Frequently asked questions

Can I use other types of lentils for red lentil soup?

Red lentils are ideal for their creamy texture. You can try substituting brown lentils, but you may need to cook them longer and they will have a slightly different flavor.

How do I store leftover red lentil soup?

The soup lasts up to 1 week refrigerated (you can also freeze for up to 3 months).  Leftovers can become very thick, so you can add a little water or broth when reheating.

Print

Simple Red Lentil Soup

Red lentil soup
Save Recipe
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 13 reviews

This simple red lentil soup recipe is bursting with flavor! It’s hearty and cozy, flavored with aromatic vegetables and lemon.

  • Author: Sonja Overhiser
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Soup
  • Diet: Vegan

Ingredients

  • 3 large carrots
  • 1 medium yellow onion
  • 3 celery ribs
  • 6 garlic cloves
  • ¼ cup olive oil
  • 2 quarts vegetable broth
  • 1 cup water
  • 1 pound split red lentils*
  • 1 ½ tablespoons smoked paprika
  • 1 ½ teaspoons lemon zest
  • 1 teaspoon kosher salt
  • Fresh ground black pepper
  • Greek yogurt or sour cream (or cashew cream for vegan), for serving

  • Cilantro, for serving

Instructions

  1. Peel the carrots. Finely dice the carrot, onion, and celery. Mince the garlic.
  2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots and celery, and sauté until the carrots are tender, about 5 to 7 minutes.
  3. Stir in the garlic and sauté for 1 minute. Add the broth, water, red lentils, smoked paprika, lemon zest, kosher salt and fresh ground pepper.
  4. Bring to a low simmer, then cover halfway and gently simmer until the lentils are just soft but before they start to break apart, about 7 to 10 minutes. Watch closely and taste to assess doneness. The finished soup should be brothy with the lentils just soft; cooking past this point yields a very thick stew which is just as delicious but less soup-like. (If you’d like, you can add handfuls of greens in the last few minutes, like chopped spinach or kale). 
  5. Taste and add additional salt to taste, and a few grinds black pepper. The soup lasts up to 1 week refrigerated (you can also freeze for up to 3 months). Leftovers can become very thick, so you can add a little water or broth when reheating.

Notes

*Most of what you’ll find in stores are split red lentils, even if it doesn’t specify split on the package. Avoid buying whole red lentils. 

Want it creamy? Stir in ½ cup coconut milk. 

Did you love this recipe?

Get our free newsletter with all of our best recipes!

More lentil recipes

Lentils are some of the most nutritious foods on the planet! Here are some other lentil recipes to incorporate into your dinnertime routine:

Hummus Dressing

Did you know you could make salad dressing out of hummus? This quick and simple hummus dressing hack is perfect…

Did you know you could make salad dressing out of hummus? This quick and simple hummus dressing hack is perfect for making a homemade salad dressing or sauce with just 3 ingredients!

Hummus Dressing

For much of my career as a cookbook author and recipe writer, I’ve been trying to convince people to make homemade salad dressings and sauces. While I am still 100% in that camp, I get why it’s so much easier to do store-bought. When I’m in the middle of a recipe, there’s nothing more deflating than a sauce or dressing recipe that uses a long list of ingredients or a blender!

Here’s our new hack: hummus dressing! Yes, you can use that purchased tub (or homemade if you have it) as the basis for a 3 ingredient recipe. Use it as a hummus salad dressing for greens, or even a hummus sauce for bowl meals. It’s such a fun trick!

Use a quality brand of hummus

Here’s the most important thing about this hummus dressing: make sure to use a quality brand of hummus! We suggest steering clear of the popular Sabra brand: the flavor has a strong chemical aftertaste (possibly due to the citric acid used as a preservative, at least according to Reddit).

Make sure to use a hummus brand with a creamy, tangy and smooth flavor. Experiment to find a brand you love. (We have a few we like, which we can respond to in comments if you are interested!)

Tips for making hummus dressing

This humus dressing is more of an idea than a strict recipe, so keep that in mind when making it! It’s all about adjusting quantities so you have the right consistency and flavor. Again, make sure to use a quality hummus brand. Here are a few notes:

  • Use more liquid if it does not come to a drizzle-able consistency. You can add more lemon juice or water.
  • Adjust the flavor with a pinch of salt or sugar if desired. All hummus brands vary, so you may find you need a pop from salt. If it tastes too acidic, add a pinch of sugar to balance it out.

Storing leftovers

This hummus dressing stores up to 5 days refrigerated. It thickens when cold, so you may want to bring it to room temperature and add a little water if necessary to bring to a consistency that is able to drizzle.

Farro Bowl with hummus dressing

Ways to use hummus dressing

Hummus dressing works not only on salads but bowl meals, for dipping, and more! Here are a few fun ideas:

Dietary notes

This hummus dressing is vegetarian, vegan, plant-based, dairy-free and gluten-free.

Print
Hummus Dressing

Hummus Dressing

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: ½ cup
Save Recipe
Print Recipe

Description

Did you know you could make salad dressing out of hummus? This quick and simple hummus dressing hack is perfect for making a homemade salad dressing or sauce with just 3 ingredients!

Ingredients

  • ½ cup high quality hummus (avoid Sabra)
  • 1 tablespoon olive oil
  • 2 tablespoons lemon juice (more water if necessary)

Instructions

  1. Mix the ingredients in a medium bowl. Taste and if desired, you can add a pinch or two of salt or sugar to balance the flavors.
  2. Stores up to 5 days refrigerated; it thickens when cold so bring to room temperature and/or add a little water if necessary to bring to a consistency that is able to drizzle.
  • Category: Dressing
  • Method: No Cook
  • Cuisine: Salad
  • Diet: Vegan

More dressing recipes

Want more dressing ideas? Some of our favorite salad dressing recipes are this homemade Caesar dressing, Green Goddess dressing, cilantro lime dressing, balsamic vinaigrette, Italian dressing, and salsa ranch dressing.