Simple But Perfect Vegetable Soup

Introducing a simple and reliable vegetable and bean soup recipe you can make with what you have on hand! Don’t have a leek? An onion will work beautifully. No celery? Use more carrots! No white beans? Throw in some chickpeas. Not a fan of kale? Skip i…

Simple But Perfect Vegetable Soup

Introducing a simple and reliable vegetable and bean soup recipe you can make with what you have on hand! Don’t have a leek? An onion will work beautifully. No celery? Use more carrots! No white beans? Throw in some chickpeas. Not a fan of kale? Skip it or sub another green! 

As long as you have something aromatic for flavor (leeks, onions, garlic), a handful of non-starchy veggies (carrots, celery, tomatoes, zucchini, green beans), some starchy veggies (potatoes, rutabagas), and some legumes (beans, lentils, peas) you’re GOLDEN!

Simple But Perfect Vegetable Soup from Minimalist Baker →

Turkey and Wild Rice Soup

Turkey and Wild Rice Soup is a great way to use up those Thanksgiving leftovers, plus the leftovers are great so it’s the perfect meal prep!

The post Turkey and Wild Rice Soup appeared first on Budget Bytes.

Have you eaten all of your Thanksgiving leftovers yet?? If not, here’s an amazing soup that you can make with that leftover turkey, and any leftover vegetables you may have laying around from all that Thanksgiving prep a few days ago. This Turkey and Wild Rice Soup is rich, flavorful, and just packed with goodies. Plus, it’s one of those soups that tastes even better the next day, so make a pot of this and you’ll be eating GOOD for the next few days!

Overhead view of a bowl of turkey and wild rice soup on a wood surface.

What’s in Turkey and WIld RIce Soup

This recipe is actually based on the filling for my chicken pot pie recipe, but I used leftover Thanksgiving turkey instead and made it a little thinner to be more soup-like.

It starts with a basic medley of vegetables (onion, garlic, carrot, celery, and mushrooms) sautéed until tender, then we add a combination of butter and flour that will help thicken the soup and give it body. Next, we add vegetable broth, herbs, and the wild rice blend, and simmer until the rice is tender. Finally, we add in the cooked chopped turkey, heat through, then add a dose of cream for a rich finish. 👌 Perfect!

Do I Have to Use Turkey?

This recipe is quite flexible, so if you want to make it any other time of the year other than after Thanksgiving, simply swap out the cooked turkey with some chopped rotisserie chicken! Still super delish and hearty!

Overhead view of turkey and wild rice soup in the pot with a ladle.

What Kind of Rice to Use

For this soup, you’ll want to use a wild rice blend. While you can use wild rice by itself, I find that using a blend of different rices adds more texture and color to the bowl and the rice blends tend to be more affordable than wild rice by itself. I used Lundberg’s Wild Blend, but you can sometimes find generic store versions of this, depending on where you shop (last year ALDI had some). And, since rice is shelf stable, you can save the leftovers to use in other recipes, rather than worrying about it going to waste.

How to Store Leftovers

Refrigerate this soup just after cooking so that it cools quickly. Even better yet, divide it into single servings for faster cooling and easier serving and reheating later. Chill completely in the refrigerator overnight, then, if desired, transfer it to the freezer for longer storage. The soup can be reheated in the microwave or in a pot on the stove over medium-low, stirring often, until hot.

Close up side view of a bowl of turkey and wild rice soup.
Overhead view of a bowl of turkey and wild rice soup.
Print

Turkey and Wild Rice Soup

Turkey and Wild Rice Soup is a great way to use up those Thanksgiving leftovers, plus the leftovers are great so it's the perfect meal prep!
Course Dinner, Lunch, Main Course, Soup
Cuisine American
Total Cost $8.94 recipe / $2.24 serving
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 1.75 cups each
Calories 472kcal

Equipment

Ingredients

  • 1 yellow onion $0.37
  • 2 carrots $0.29
  • 3 ribs celery $0.32
  • 2 cloves garlic $0.16
  • 5 Tbsp butter, divided $0.48
  • 8 oz. mushrooms $1.79
  • 4 Tbsp all-purpose flour $0.06
  • 1/2 cup wild rice blend $1.20
  • 1/2 tsp dried thyme $0.05
  • 1/2 tsp rubbed sage $0.05
  • 1/4 tsp freshly cracked black pepper $0.02
  • 4 cups vegetable broth $0.47
  • 2 cups chopped cooked turkey $3.11
  • 1/3 cup heavy cream $0.55
  • 1/2 tsp salt (or to taste) $0.02

Instructions

  • Dice the onion, slice the carrots and celery, and mince the garlic. Add the onion, carrot, celery, and garlic to a large soup pot with 1 Tbsp butter and sauté over medium heat until the onions are soft.
  • While the vegetables are sautéing, slice the mushrooms. Add the mushrooms to the pot and continue to sauté until the mushrooms are soft.
  • Add the flour and remaining 4 Tbsp butter to the pot. Continue to stir and cook for about one minute more.
  • Add the wild rice, thyme, sage, pepper, and broth to the pot. Stir until all of the flour and butter mixture has dissolved off the vegetables and the bottom of the pot.
  • Place a lid on the pot, turn the heat up to medium-high, and bring the soup up to a boil. Once boiling, turn the heat down to medium-low and let the soup simmer for about 40 minutes, stirring occasionally, or until the rice is tender.
  • Once the rice is tender, add the chopped turkey. Stir to combine and heat through.
  • Stir in the heavy cream, then taste the soup and season with about ½ tsp salt, or to your liking. Enjoy hot with bread for dipping!

See how we calculate recipe costs here.

Nutrition

Serving: 1.75cups | Calories: 472kcal | Carbohydrates: 36g | Protein: 24g | Fat: 27g | Sodium: 1451mg | Fiber: 4g
Close up of a ladle full of turkey and wild rice soup over the pot.

How to Make Turkey and wild rice soup – Step by Step Photos

Carrot, onion, celery, and garlic in the soup pot.

Dice one yellow onion, slice 2 carrots, slice 3 ribs of celery, and mince two cloves of garlic. Add the onion, carrot, celery, and garlic to a large soup pot with 1 Tbsp butter. Sauté over medium heat until the onions are soft.

Sliced mushrooms added to the pot.

While the vegetables are sautéing, slice 8 oz. mushrooms. Add them to the pot and continue to sauté until the mushrooms have softened.

Butter and flour added to the pot.

Add 4 Tbsp butter and ¼ cup flour to the pot. Continue to stir and cook for about one minute more. The flour and butter will form a paste that will coat the vegetables, that is okay.

Wild rice blend and herbs added to the pot.

Add ½ tsp dried thyme, ½ tsp rubbed sage, ¼ tsp pepper, and ½ cup wild rice blend to the pot.

Vegetable broth being poured into the pot.

Add 4 cups of vegetable broth. Stir to combine and dissolve all of the flour and butter off of the vegetables and the bottom of the pot.

Simmered soup in the pot.

Place a lid on the pot, turn the heat up to medium-high, and allow the soup to come to a boil. Once boiling, turn the heat down to medium-low and let it simmer for about 40 minutes, stirring occasionally, or until the wild rice is tender.

Chopped turkey being poured into the pot.

Once the rice is tender, add 2 cups of chopped cooked turkey (or chicken) and stir to combine. Allow the turkey to heat through in the soup.

Cream being stirred into the soup.

Finally, to make the soup extra lush, stir in a ⅓ cup heavy cream.

Finished soup in the pot with a spoon.

Taste the soup and add salt to your liking (I added ½ tsp). Keep in mind that adding a little salt really helps the different flavors pop!

Finished pot of turkey and wild rice soup seen from above.

Serve the Turkey and Wild Rice Soup hot with some hearty bread for dipping!

The post Turkey and Wild Rice Soup appeared first on Budget Bytes.

Classic Vegan Gluten-Free Stuffing

Everyone enjoys different traditions around the holidays. But there’s one we all agree on here at MB: Stuffing at Thanksgiving is essential! And this stuffing? It’s the STUFF (😉) dreams are made of! 
Our modern take has all the classic flavors you…

Classic Vegan Gluten-Free Stuffing

Everyone enjoys different traditions around the holidays. But there’s one we all agree on here at MB: Stuffing at Thanksgiving is essential! And this stuffing? It’s the STUFF (😉) dreams are made of! 

Our modern take has all the classic flavors you know and love, but without the gluten. Plus, it’s vegan and made with 10 simple ingredients. Say hello to the ultimate savory side for the holiday table.

Classic Vegan Gluten-Free Stuffing from Minimalist Baker →

5-Minute Pumpkin Enchilada Sauce

Introducing the world’s easiest enchilada sauce! This pumpkin enchilada sauce comes together in a blender (no cooking required!) in just 5 minutes with 9 pantry staple ingredients.
It’s rich, smoky, spicy, and a beautiful vibrant orange color (hello, …

5-Minute Pumpkin Enchilada Sauce

Introducing the world’s easiest enchilada sauce! This pumpkin enchilada sauce comes together in a blender (no cooking required!) in just 5 minutes with 9 pantry staple ingredients.

It’s rich, smoky, spicy, and a beautiful vibrant orange color (hello, antioxidants!). What’s not to love!? Let’s make this thing!

Origin of Enchilada Sauce

The word enchilada comes from “enchilar,” which means “to season with chile.” And chilies are at the heart of enchilada sauce (a.k.a.

5-Minute Pumpkin Enchilada Sauce from Minimalist Baker →

Creamy Lentil Vegetable Soup

This Creamy Lentil Vegetable Soup is a medley of colors, flavors, and textures all in a hearty and inexpensive bowl. It’s vegan, too!

The post Creamy Lentil Vegetable Soup appeared first on Budget Bytes.

I’m so all about the hearty soups and stews this time of year and I’ve been kind of obsessed lately with using coconut to make savory soups and stews creamy. This Creamy Lentil and Vegetable Soup started out as a lentil mushroom soup, but then I decided to toss in the extra veggies I had in my fridge. The end result was a super cozy bowl full of colors, flavors, and textures that made all of my Autumn cottage-core dreams come true. 🥰

Close up overhead view of a bowl of creamy lentil vegetable soup with bread on the side.

What Kind oF lentils to Use

I used quick-cooking brown (or green, depending on where you are) lentils for this recipe. If you’re unsure of the type of lentil you have, check the cooking instructions on the package. You’ll want a variety that cooks with about 20 minutes of simmering with no soaking required.

I don’t suggest using red or yellow lentils for this recipe because they break down very quickly when cooked and you’ll end up with a texture closer to mashed potatoes than soup in the end.

Coconut Alternatives

I used full-fat coconut milk (the kind in a can, not the kind meant for use as a dairy milk alternative) for this soup because it’s an easy way to make soups ultra-rich and creamy without using dairy. If you’re not trying to avoid dairy you can simply use a splash or two of heavy cream. OR, if you want to make this a simply brothy soup, just skip the cream all together!

What to Serve with Creamy Lentil Vegetable Soup

This creamy, cozy soup is just begging for some good bread for dipping. Whip up a batch of some homemade no-knead bread or soda bread and you’ll be in heaven.

How to Store

To store this soup, first divide it into single-serving portions to facilitate quicker cooling. Store the soup in the refrigerator for 4-5 days, or once chilled, transfer to the freezer for longer storage (up to three months). You can reheat the soup in the microwave or in a sauce pot over medium-low heat, stirring often.

Overhead view of a pot of creamy lentil vegetable soup
Close up side view of a bowl of creamy lentil vegetable soup.
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Creamy Lentil Vegetable Soup

This Creamy Lentil Vegetable Soup is a medley of colors, flavors, and textures all in a hearty and inexpensive bowl. It's vegan, too! 
Course Dinner, Lunch, Soup
Cuisine American
Total Cost $9.19 recipe / $2.30 serving
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4 1.5 cups each
Calories 522kcal

Equipment

Ingredients

  • 16 oz. mushrooms $3.98
  • 2 Tbsp cooking oil $0.08
  • 3 carrots $0.57
  • 3 ribs celery $0.55
  • 1 yellow onion $0.37
  • 2 cloves garlic $0.16
  • 1/2 tsp dried thyme $0.05
  • 1/2 tsp rubbed sage $0.05
  • 1/2 tsp dried rosemary $0.05
  • 1 cup brown lentils $0.61
  • 3 cups vegetable broth $0.39
  • 1 13.5oz. can full-fat coconut milk $2.29
  • 1/2 tsp salt $0.02
  • 1/4 tsp pepper $0.02

Instructions

  • Rinse the mushrooms to remove any dirt or debris, then slice them into thick slices.
  • Add the mushrooms to a large soup pot or Dutch oven along with the cooking oil and a pinch of salt and pepper. Sauté the mushrooms over medium heat until the mushrooms have released all of their water and it has evaporated out of the pot.
  • Meanwhile, dice the carrots, celery, and onion, and mince the garlic. Add the carrot, celery, onion, and garlic to the soup pot along with the thyme, sage, and rosemary. Continue to sauté the vegetables until the onions are soft and translucent.
  • Add the lentils and vegetable broth to the pot. Stir to combine, then place a lid on the pot and turn the heat up to high. Allow the soup to come to a boil, then reduce the heat to medium-low and let it simmer for about 20 minutes, or until the lentils are tender.
  • Once the lentils are tender, add the coconut milk, stir to combine, and let it simmer for another five minutes.
  • Finally, taste the soup and add salt and pepper to taste. We used about ½ tsp salt and ¼ tsp pepper. Enjoy the soup hot with bread for dipping!

See how we calculate recipe costs here.

Nutrition

Serving: 1.5cups | Calories: 522kcal | Carbohydrates: 49g | Protein: 19g | Fat: 31g | Sodium: 1076mg | Fiber: 20g
Close up side view of a bowl of creamy lentil vegetable soup.

How to Make Creamy Lentil Vegetable Soup – Step by Step Photos

Sliced mushrooms in a soup pot.

Rinse 16oz. mushrooms to remove any dirt or debris, then cut them into thick slices. Add the sliced mushrooms to a large soup pot along with 2 Tbsp cooking oil and a pinch of salt and pepper.

Sautéed mushrooms in the pot.

Sauté the mushrooms over medium heat until they’ve released all of their water and the water has evaporated from the bottom of the pot.

Chopped vegetables added to the pot.

While the mushrooms are sautéing, dice three carrots, dice three ribs of celery, dice one yellow onion, and mince two cloves of garlic. Add the onion, celery, carrot, and garlic to the pot along with ½ tsp dried thyme, ½ tsp rubbed sage, and ½ tsp rosemary.

Sautéed vegetables and herbs in the pot.

Continue to sauté over medium heat until the onions are soft and translucent.

Lentils in the pot and vegetable broth being poured in.

Add one cup of uncooked brown lentils to the pot along with three cups of vegetable broth. Stir to combine.

Simmered soup in the pot.

Place a lid on the pot, turn the heat up to high to bring the soup up to a boil, then immediately turn the heat down to medium-low. Let the soup simmer over medium-low for about 20 minutes, or until the lentils are tender.

Coconut milk being poured into the soup.

Add one 13.5oz. can of full-fat coconut milk to the soup and stir to combine. Let the soup simmer for an additional five minutes.

Finished soup in the pot with a spoon.

Taste the soup and add salt and pepper to taste. Remember, adding a bit of salt helps amplify the flavors in the soup. I added about ½ tsp salt and ¼ tsp freshly cracked pepper.

Overhead view of a bowl of creamy lentil vegetable soup with a piece of bread.

Serve your delicious creamy lentil vegetable soup hot with some hearty bread for dipping!

The post Creamy Lentil Vegetable Soup appeared first on Budget Bytes.

Vegan Gumbo

Serve up this vegan gumbo for dinner this week. Hearty, comforting, and bursting of flavor in each bite. Serve your vegetable loaded vegan gumbo over a bowl of rice. Grab a spoon and dive in to this vegan comfort food dinner.  The thick roux reall…

Serve up this vegan gumbo for dinner this week. Hearty, comforting, and bursting of flavor in each bite. Serve your vegetable loaded vegan gumbo over a bowl of rice. Grab a spoon and dive in to this vegan comfort food dinner.  The thick roux really elevates the flavors and helps the vegetables in this gumbo...

Read More

This article was written and published by Oh My Veggies. It may not be reproduce or republished without permission of the author. The original article can be found here: Vegan Gumbo.

Instant Pot Butternut Squash Soup (Thai-Inspired)

It’s no secret we love butternut squash and certainly no secret the Instant Pot is a good friend of ours. Putting the two together? It had to happen! This Instant Pot butternut squash soup is creamy, comforting, quick and easy, plus warm and spicy than…

Instant Pot Butternut Squash Soup (Thai-Inspired)

It’s no secret we love butternut squash and certainly no secret the Instant Pot is a good friend of ours. Putting the two together? It had to happen! This Instant Pot butternut squash soup is creamy, comforting, quick and easy, plus warm and spicy thanks to a touch of Thai red curry paste.

It’s perfect for chilly days and meal prep and pairs beautifully with everything from peanut tempeh to salads and spring rolls.

Instant Pot Butternut Squash Soup (Thai-Inspired) from Minimalist Baker →

Peanut Tofu

A spicy peanut sauce drenches pan-fried tofu and stir fry vegetables in these simple and delicious peanut tofu bowls.

The post Peanut Tofu appeared first on Budget Bytes.

Um, YUM! I just have to say that this Peanut Tofu is going to become a new staple in my house. It’s pretty easy to throw together, it’s a beautiful mix of colors and textures, and it’s absolutely deeeelicious! It’s definitely one of those meals that will give you that, “I can’t believe I made this myself” moment.

Overhead view of peanut tofu in a skillet on a black tile surface.

Freeze or Press Your Tofu

Lately, I’ve become a huge fan of freezing and then thawing my tofu before using it in a recipe. The freeze-thaw process changes the texture of the tofu, making it less jelly-like and more structured. The best part is that the texture change allows you to simply squeeze the tofu like a sponge to expel the extra liquid in seconds. To freeze the tofu, I just place the whole package (unopened) in the freezer, then the day before cooking I transfer it back to the fridge to thaw.

If you don’t pre-freeze your tofu, you’ll want to press it well before using it in this recipe. Either use a special tofu press or create one in your kitchen using items you already have on hand. I like to place the tofu on a rimmed baking sheet, then top with a cutting board and something heavy like a cast iron pan or a pot full of water. Let the tofu press for at least a half hour to get rid of the excess liquid.

Is This Peanut Tofu Spicy?

Yes, I used a lot of sriracha in the peanut sauce, so this dish has a decently spicy kick! While you can experiment with reducing the sriracha by half, I wouldn’t eliminate it entirely because the sriracha also provides extra acidity and garlic to the flavor profile, and the other ingredients would need to be adjusted to compensate.

How to Serve Peanut Tofu

I served my peanut tofu and vegetables over a bed of rice, but you could also serve them over rice noodles or even some cooked ramen.

Overhead view of a bowl full of peanut tofu and rice with a black fork.
Overhead view of a skillet full of peanut tofu with limes and cilantro.

Peanut Tofu

A spicy peanut sauce drenches pan-fried tofu and stir fry vegetables in these simple and delicious peanut tofu bowls.
Course Dinner, Main Course
Cuisine American, Thai
Total Cost $6.74 recipe / $1.69 serving
Prep Time 15 minutes
Cook Time 20 minutes
Press Tofu 30 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 608kcal
Author Beth – Budget Bytes

Ingredients

Peanut Sauce

  • 1/2 cup natural peanut butter $0.58
  • 2 Tbsp sriracha $0.22
  • 2 Tbsp brown sugar $0.08
  • 1 lime (2 Tbsp juice) $0.50
  • 2 tsp soy sauce $0.04
  • 2 cloves garlic, minced $0.16
  • 1/2 cup vegetable broth $0.07

Tofu Stir Fry

  • 14 oz. extra firm tofu* $1.79
  • 1 Tbsp soy sauce $0.06
  • 1 Tbsp toasted sesame oil $0.06
  • 1 Tbsp cornstarch $0.03
  • 2 Tbsp cooking oil, divided $0.08
  • 16 oz. frozen stir fry vegetables $2.25

For Serving (optional)

  • 3 cups cooked rice $0.62
  • 1 handful cilantro $0.20

Instructions

  • Make the peanut sauce first so the flavors have time to blend. Whisk together the peanut butter, sriracha, brown sugar, 2 Tbsp lime juice, soy sauce, minced garlic, and vegetable broth.
  • Press the tofu for 30 minutes to expel the excess water or use previously frozen tofu and squeeze the water out with your hands. Cut the tofu block into 24 triangles (12 squares, then cut diagonally into triangles).
  • In a large bowl, whisk together the soy sauce, toasted sesame oil, and cornstarch. Add the tofu pieces and gently toss until they are coated in the mixture.
  • Add 1 Tbsp cooking oil to a large non-stick skillet and heat over medium. Once hot, add the tofu and cook until browned on all sides (about 10 minutes total). Remove the tofu from the skillet.
  • Add 1 Tbsp cooking oil to the skillet then add the frozen stir fry vegetables. Cook over medium heat until heated through.
  • Add the cooked tofu back to the skillet with the vegetables, then pour the prepared peanut sauce over top. Stir to combine and heat through.
  • Slice any remaining lime into wedges. Top the peanut tofu with the lime wedges and fresh cilantro (if desired) before serving over cooked rice or noodles.

Notes

*Either press your tofu for 30 minutes before beginning the recipe, or freeze and thaw the tofu a day or two prior, then squeeze out the excess water with your hands. 

Nutrition

Serving: 1serving | Calories: 608kcal | Carbohydrates: 68g | Protein: 22g | Fat: 30g | Sodium: 833mg | Fiber: 7g

How to Make Peanut Tofu – Step by Step Photos

Peanut sauce in a bowl with a whisk.

Make the peanut sauce first so the flavors have a little time to blend. Whisk together ½ cup natural peanut butter, 2 Tbsp sriracha, 2 Tbsp brown sugar, 2 Tbsp lime juice, 2 tsp soy sauce, 2 cloves minced garlic, and ½ cup vegetable broth. Set the sauce aside.

A block of tofu being sliced into triangles

Press one 14oz. block of extra firm tofu for about 30 minutes to expel the excess water (or freeze then thaw the tofu in the days prior and squeeze out the water by hand). Cut the thickness of the tofu block in half, then cut it into 12 triangles (when stacked) to make 24 pieces.

Seasoned cornstarch slurry in a bowl with a whisk.

Next, whisk together 1 Tbsp soy sauce, 1 Tbsp toasted sesame oil, and 1 Tbsp cornstarch in a bowl. This will coat the tofu with flavor and help it crisp up a bit more in the skillet.

Tofu coated in seasoned cornstarch and oil.

Add the tofu pieces to the cornstarch and oil mixture then gently fold until the tofu is coated in the mixture.

Cooked tofu in the skillet.

Heat 1 Tbsp cooking oil in a large non-stick skillet over medium heat. Once hot, add the tofu and cook until browned on each side (about 10 minutes total). Remove the tofu from the skillet.

Stir fry vegetables in the skillet.

Add another 1 Tbsp cooking oil to the skillet, then once hot add one 16oz. bag of frozen stir fry vegetables. Continue to cook over medium heat just until the vegetables are heated through.

Tofu and peanut sauce being added to the skillet with vegetables.

Add the cooked tofu back to the skillet with the vegetables, then pour the prepared peanut sauce over top. Stir everything to combine and heat through.

Finished peanut tofu in the skillet with limes and cilantro.

Cut any remaining limes into wedges. Top the peanut tofu with cilantro (if desired) and the lime wedges before serving.

A bowl of peanut tofu with rice, lime wedges, and cilantro.

Love Tofu? Try these other Tofu Recipes

The post Peanut Tofu appeared first on Budget Bytes.

Creamy Tuscan White Bean & Kale Soup (1 Pot!)

Friends, it’s no secret we love soup, and this creamy Tuscan-inspired version with white beans and kale is our new favorite for fall and winter! It’s hearty, warming, comforting, SO flavorful, and packed with nourishing veggies and fiber-rich beans. Ba…

Creamy Tuscan White Bean & Kale Soup (1 Pot!)

Friends, it’s no secret we love soup, and this creamy Tuscan-inspired version with white beans and kale is our new favorite for fall and winter! It’s hearty, warming, comforting, SO flavorful, and packed with nourishing veggies and fiber-rich beans. Basically, a hug in a bowl.

It’s ideal for meal prep or freezing and comes together easily in just 1 pot! While satisfying on its own, we also love it with Vegan Garlic Bread, Spicy Tempeh Sausage, or turkey meatballs (recipe coming soon).

Creamy Tuscan White Bean & Kale Soup (1 Pot!) from Minimalist Baker →

Easy Green Enchilada Sauce

We’re BIG enchilada fans around here! Red sauce has been our go-to, but it was about time we gave green enchilada sauce the MB spin. And as it turns out, that was a very good idea! 
This vibrant, bright, green enchilada sauce is full of flavor thanks t…

Easy Green Enchilada Sauce

We’re BIG enchilada fans around here! Red sauce has been our go-to, but it was about time we gave green enchilada sauce the MB spin. And as it turns out, that was a very good idea! 

This vibrant, bright, green enchilada sauce is full of flavor thanks to roasted tomatillos. Plus, it’s quick and easy to make with just 8 ingredients and 30 minutes required.

Easy Green Enchilada Sauce from Minimalist Baker →