Table of Contents

• The Story Behind the Recipe
• Marinated Baked Tofu Recipe Ingredients
• How to Make Baked Tofu

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I know people like to make fun of tofu, but it’s honestly one of my favorite foods. It’s such a great source of plant-based protein, and it’s a chameleon – it can take on so many different flavors and textures.

I’ve shared recipes for crispy pan-fried tofu, amazing air fryer tofu, tofu bacon (so good!), saucy buffalo tofu, and even a scrambled tofu fried rice. But today, I thought I’d share my favorite baked tofu.

This tofu is SO easy to make, and the long bake results in a bouncy-textured tofu with concentrated caramelized flavor. I especially love that it’s mostly hands-off to make.

Marinated Baked Tofu Recipe Ingredients

• Tofu – You’ll want to start with extra-firm tofu for the best texture. You’ll need one block.
• Tamari – Tamari is a gluten-free, not-quite-as-salty type of soy sauce. You can use soy sauce too, but plan on a saltier bite of tofu (which I think is delicious, but I just want to let you know!)
• Rice vinegar – For a bit of acid and tang.
• Brown sugar – Adds a touch of sweetness.
• Pure maple syrup – Adds another touch of sweetness plus helps create a sticky-delicious texture.
• Garlic powder – You can use fresh garlic too, but I designed this recipe to need minimal chopping. If you swap in fresh, go with one large or two medium cloves of garlic.
• Ginger – Again, I’ve opted for dried ground ginger instead of fresh. If you use fresh, use about a pinky-size piece, peel it, and finely dice it.
• Water – To help thin out the marinade.

How to Make Baked Tofu

1. First, press and cut your tofu into squares.
2. Next, mix together the marinade ingredients. Add the tofu and stir to coat the blocks.
3. Soak the tofu in the marinade for about 30 minutes, carefully stirring occasionally.
4. Spread the tofu on a baking sheet and bake, flipping one or two times during baking, until dark golden brown and caramelized.

I hope this marinated baked tofu helps to transform your mealtimes like it has ours! We love to keep a batch in the fridge or freezer for easy grain bowls, stir fries, or even just a quick snack on the go!

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Marinated Baked Tofu

Tofu made unbelievably tasty! Chewy, caramelized, full of flavor hunks of tofu, made almost entirely hands-off right in the oven.

Keyword baked tofu, marinated baked tofu

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 1/2 cup servings

Calories 126kcal

Author Kare

Ingredients

• 14 ounces extra firm tofu one block

For the marinade

• 1/2 cup soy sauce or Tamari
• 2 tablespoons rice vinegar
• 2 tablespoons brown sugar
• 2 tablespoons pure maple syrup
• 1 teaspoon garlic powder
• 1/2 teaspoon dried ground ginger
• 1/4 cup cold water

Instructions

Press & cut your tofu

• Open the tofu and drain the water. Using a tofu press, press the excess water out of the tofu, then cut it into roughly 1-inch squares. You can also skip the pressing step and cut it into blocks, then blot it well with paper towels.

Marinate tofu

• In a medium-size bowl, add all of the marinade ingredients. Mix with a whisk until the brown sugar is dissolved.
• Add the tofu to the marinade and stir until all blocks are coated.
• Soak tofu at room temperature for around 30 minutes, stirring occasionally to help distribute the marinade. If you want to marinate it for much longer, I recommend refrigerating it. You can refrigerate it for up to 3 days.

Bake tofu

• Preheat oven to 400°F. Spread the marinated tofu hunks on a baking sheet in a single layer.
• Bake for 30-40 minutes, until browned on some sides and slightly crisp in spots. Stir one or two times while baking.

Nutrition

Calories: 126kcal | Carbohydrates: 17g | Protein: 11g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 1686mg | Potassium: 255mg | Fiber: 0.4g | Sugar: 13g | Vitamin C: 0.02mg | Calcium: 54mg | Iron: 2mg

The post Marinated Baked Tofu appeared first on Kitchen Treaty.

Start here if you’re new to grain bowls:

• Learn the basic formula
• Jump to easy recipe ideas

I know it’s going to be an excellent week when I’ve got all of my grain bowl components prepped and in the fridge for fast, easy, and healthy meals all week long.

If Grain Bowls look intimidating to you or you’re just not sure how to build one, or if you’re looking for new buddha bowl ideas, this is the article for you! My aim is to include loads of options and inspiration – I want to bowl you over with grain bowl ideas! I know, I know, that was a stretch. Carrying on …

What is a Grain Bowl?

Grain bowls aren’t actually new – they’re more like a modern name for a very classic way of eating: building a meal around a grain, then adding vegetables, protein, and sauce.

Across many food cultures, this “base + toppings” structure has existed for centuries. In Asia, it shows up in rice bowls like bibimbap. In the Mediterranean and Middle East, it appears in grain-and-legume-based meals paired with vegetables, herbs, and yogurt or tahini sauces. Worldwide, people have long combined starches, vegetables, and proteins in a single bowl.

What is on the newer is the Western “grain bowl” trend, which grew popular in the 2010s along with interest in meal prep, plant-based eating, and customizable “build-your-own” meals. The appeal is simple: grain bowls are flexible, balanced, and endlessly adaptable.

What is a Buddha Bowl?

A Buddha Bowl is essentially a grain bowl but vegetarian or vegan. It’s more veggie-forward and often served cold or room temp, which makes it even easier to prep ahead (no reheating when serving!)

But why is it called a Buddha Bowl? Apparently because a full bowl resembles the rounded “belly-like” appearance of Buddha. It could also be because it’s connected loosely to Buddhist-inspired vegetarian eating traditions.

Why You’ll Love Grain Bowls

• Perfect for meal prep – I’ll often prepare a grain, roast a vegetable, clean some greens, and make a sauce, then keep the components in the fridge. Then it’s just a matter of opening a can of beans, chopping up an avocado or another veg, and assembling the bowl.
• Solves the lunch conundrum – I don’t know if it’s just me, but lunch is the most difficult meal of the day! It’s so hard to come up with healthy vegetarian options that come together quickly (it’s the time of day when I have the smallest amount of time). So when I’ve got grain bowl ingredients prepped and ready, lunch is a breeze.
• SO easy – Once you have the components prepped, it’s super easy to assemble grain bowls for quick nutritious meals.
• Endlessly customizable – Hate kale? Swap in some arugula! Not a fan of tofu? There are plenty of other protein options available! It’s super easy to create your very own “house” grain bowl that is fine-tuned to your tastes.

How to Make A Grain Bowl

1. First, add your grain base.
2. Next, arrange the main veggie(s) to the side.
3. Add the protein.
4. Pile on the greens.
5. Add toppings and garnishes.
6. Drizzle with sauce.
7. Devour!

Easy Grain Bowl Recipe Ideas

With all of the ingredient options available to you, the combos are pretty much endless. But here are some of my favorites:

Sweet Potato & Chickpea Grain Bowl

Quinoa with roasted sweet potatoes, chickpeas, shredded kale, and a delicious green goddess dressing, lots of pickled red onions, pepitas, creamy avocado, and micro-greens.

Black Bean & Sweet Potato Grain Bowl

Brown rice topped with crisp lettuce, black beans, roasted sweet potatoes, avocado, and cilantro lime dressing. Pepitas are a great addition too!

Mediterranean Grain Bowl

Rice, farro, or bulgur with roasted or fresh red bell peppers, cucumber, spinach, and chickpeas with crumbled feta and Kalamata olives. Drizzle with Greek salad dressing or Tzatziki sauce, or add a generous dollop of hummus.

Peanut Thai Veggie Grain Bowl

On a base of brown rice, add crispy pan-fried tofu, fresh spinach, steamed broccoli, and sliced bell peppers. Drizzle with peanut sauce and garnish with salted peanuts.

Veggie Sushi Grain Bowl

Seasoned rice with carrots, cucumbers, avocado, edamame, sesame seeds, and sesame-wasabi dressing. Yum!

Meal Prepping Grain Bowls

One of the best things about buddha bowls? They’re perfect for meal prep.

I pick a protein and a grain, and start with prepping those. Place them in an airtight container and place them in the fridge, then prep your veggies. Store those in the fridge, and whip up some sauce. Place that in a jar or container. Now you have a whole grain bowl meal prep kit on your refrigerator shelf for super easy lunches and dinner all week long!

I hope that having more information about how to make a grain bowl is inspiring to you! I just love that they’re so great for meal prep and are so easy to customize to match any craving I might have. Here’s to beautiful Buddha bowls in your future!

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Grain Bowl Formula (How to Build a Perfect Buddha Bowl)

Grain bowls (also known as Buddha Bowls) are my favorite way to make sure I'm getting a good amount of veggies and fiber in my diet. They're full of nutrients, ridiculously satisfying, perfect for prepping ahead of time, and endlessly customizable!

Course dinner, lunch

Diet Vegan, Vegetarian

Keyword buddha bowl, grain bowl

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1 bowl

Author Kare

Ingredients

1/2 cup grain base (choose one)

• rice white or brown
• farro
• quinoa not a grain but a seed that acts like a grain
• bulgur
• couscous a pasta, but behaves like a grain
• buckwheat

3/4 cup protein (choose one)

• tofu baked tofu, pan-fried tofu, or air-fryer tofu
• edamame
• chickpeas
• black beans
• white beans like navy beans or cannellini beans
• cooked lentils
• peas
• chopped hard-boiled eggs

1 cup veggies (1/2 cup roasted or fresh veg + 1/2 cup greens)

• roasted sweet potatoes
• roasted butternut squash
• roasted cauliflower
• roasted broccoli
• roasted carrots
• sliced cucumbers
• shredded raw carrots
• cherry tomatoes
• sliced bell peppers
• baby arugula
• baby spinach
• shredded kale
• shredded cabbage
• shredded romaine lettuce
• mixed spring greens

1/4 cup garnish/toppings (choose one or more)

• avocado
• pickled red onions
• fresh herbs
• cheese if dairy is ok
• micro-greens
• pumpkin seeds
• sunflower seeds
• sesame seeds
• hemp seeds
• chopped nuts
• olives

3 tablespoons sauce/dressing (choose one)

• lemon tahini sauce
• green goddess dressing
• cilantro lime sauce
• pesto
• peanut sauce
• vinaigrette

Instructions

• Place the grains in a medium-size serving bowl. Arrange the protein, veggies, greens, and garnish/toppings over the grains. Drizzle with dressing and serve.

Notes

Cooking time is basically just for assembly, not for cooking individual components. 

The post Grain Bowl Formula (How to Build a Perfect Buddha Bowl) appeared first on Kitchen Treaty.

Chickpeas and dumplings are definitely my new favorite vegetarian comfort food!

The Story Behind the Recipe

The last Sunday of winter break is the definition of “Sunday Scaries.” I love my job and rarely feel the Sunday Scaries anymore, but this past Sunday, it was pretty rough. Winter break went way too fast!

I’m trying to embrace the week (and all of January) but with the rainy, cold, dreary weather and the letdown after Christmas and break, it’s not super easy.

That’s where comfort food like this Vegetarian Chicken & Dumplings comes into the picture! It always feels good to nourish myself through the doldrums and I’m all about cozying up with a big bowl of this creamy stew full of veggies and topped with impossibly fluffy dumplings. You’ve gotta try this one too!

Why You’ll Love Vegetarian Chicken & Dumplings

• Not complex – If you’ve made chicken and dumplings or any version of the recipe in the past, you know there are a couple of steps: Make the stew, then add the dumplings. So it’s not the simplest of recipes, but it’s also not hard, either! Just whip up the stew, top with dumplings, and simmer for a bit longer.
• Amazing leftovers! – I love to enjoy a second serving for lunch the next day or easy dinner later on in the week. The dumplings hold up surprisingly well – just a quick covered simmer on the stove and it’s comfort food part two!

Vegetarian Chicken & Dumplings Recipe Ingredients

For the stew:

• Olive oil & butter – This Vegetarian Chicken & Dumplings is thickened with a roux, which starts with a combination of olive oil and butter. I like to use both because I enjoy the flavor that both bring, but you can use 100% olive oil or 100% butter (or vegan butter!) if you prefer.
• Onion – Just your standard yellow onion will do, but if all you have is a white onion or red onion on hand, totally fine!
• Carrots – A must-have veggie in Chickpeas & Dumplings!
• Celery – I love the savoriness that a bit of celery brings, and it’s a must-have for your classic mirepoix flavors.
• Garlic
• Flour – You’ll want to use all-purpose flour here.
• Poultry seasoning – A seasoning mix made with marjoram, thyme, sage, and rosemary. It’s easy to find in the spices section of most grocery stores, or you can make your own poultry seasoning at home.
• Thyme – Most poultry seasoning already has thyme, but I love the flavor thyme brings so I like to add some extra.
• Vegetable broth – You can buy it at the store, use veggie Better than Bouillon, or make your own vegetable broth at home (I have a slow cooker veggie broth recipe that I love!)
• Salt – I almost always use kosher salt in my cooking. I start with a little then taste and add more at the end if I feel it needs it.
• Milk – Just your standard 2% or whole dairy milk will work here, or I will often swap in unsweetened oat milk.
• Chickpeas – Just one can, drained.
• Peas – Peas are a classic component of traditional chicken and dumplings, so I was sure to keep them in my vegetarian version, too! I like to use frozen peas.
• Parsley – For a touch of green and herbaceous flavor.

For the dumplings:

• Flour – More all-purpose flour.
• Baking powder
• Parsley – Fresh parsley is not strictly necessary, but I love the touch of herbal flavor and color that it brings to the dumplings.
• Salt
• Butter – Make sure it’s nice and cold so it can be cut into the flour mixture with ease.
• Milk – Again, you can use dairy milk here or unsweetened plant-based milk.

Adaptations/Variations

• Swap in heavy cream for the stew – Use heavy whipping cream in place of some or all of the milk in the stew for a richer, creamier Chickpeas & Dumplings.
• Make it vegan/dairy-free – Swap in vegan butter for the butter and use an unsweetened plant-based milk for the milk. It’s just as delicious as the dairy-full version!

How to Make It

This Vegetarian Chicken and Dumplings recipe is made in two steps – first, whip up the stew, then top with the simple dumpling mixture and simmer until cooked through.

Tips for Success

• Don’t over-mix the dumplings: If you stir them too much, you risk developing the gluten in the dumplings which can make them tough instead of fluffy and tender.
• Test a dumpling to make sure they’re cooked through. Lift a dumpling out of the pot, put it on a plate, then cut it in half. It should be nice and puffy – not doughy – inside. 

I hope this Vegetarian Chicken & Dumplings recipe is a huge comfort-food winner for your family! We are absolutely in love with the cozy vibes and hearty rib-sticking goodness of this one.

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Vegetarian Chicken & Dumplings (with Chickpeas) Recipe

Hearty chickpeas stand in for chicken in this cozy, creamy stew covered with fluffy dumplings. This one is deceptively easy and pretty much the ultimate vegetarian comfort food!

Keyword chickpeas and dumplings, vegetarian chicken and dumplings

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 508kcal

Author Kare

Ingredients

For the stew:

• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 medium yellow onion diced
• 4 medium carrots diced
• 2 celery stalks diced
• 3 cloves garlic minced
• 1/3 cup all-purpose flour
• 1 1/2 teaspoons poultry seasoning
• 1/2 teaspoon dried thyme
• 4 cups low-sodium vegetable broth
• 1 teaspoon kosher salt plus more to taste
• 1/4 cup milk
• 15 ounces chickpeas 1 can; drained and rinsed
• 1 cup frozen peas
• 2 tablespoons minced fresh parsley plus more for garnish

For the dumplings:

• 2 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon minced fresh parsley
• 1 teaspoon kosher salt
• 3 tablespoons cold unsalted butter
• 1 cup milk

Instructions

Make the stew

• Place a medium or large Dutch oven or soup pot over medium-low heat. Add the butter and olive oil. When warm, add the onion, carrots, celery, and garlic. Sweat the veggies until tender and soft, about 8 minutes. If the vegetables begin to brown, lower the heat – you only want to sweat them.
• Add the 1/3 cup flour along with the poultry seasoning, thyme, and salt. Cook, stirring frequently, for 3 minutes .
• Stream in the vegetable broth, stirring to pick up any bits that are stuck to the pot. Stir in the milk.
• Increase heat to medium high and cook, stirring frequently, until thickened, about 5 minutes. Stir in the drained chickpeas, frozen peas, and 2 tablespoons parsley. Taste and add more salt if you feel it needs it.

Make the dumplings

• In a medium size bowl, stir together the flour, baking powder, parsley, and salt. Add the butter and use a pastry blender to mix it into the flour while cutting it into little pieces. You can use your fingers to help distribute the butter through the flour mix. You want the butter to be about the size of oats. Add the milk and stir with a fork JUST until combined; do not over-mix, or you risk developing the gluten in the dumplings which can make them tough.
• Using two soup spoons, scoop out dumplings, transferring each dumpling from one spoon to the next once or twice until slightly rounded, then pushing the dumpling off of the spoon into the simmering soup. Repeat with the rest of the dumpling batter, evenly covering the pot of soup – you should have 10-12 dumplings.
• Reduce the heat to low and place the lid on the pot. Simmer covered until the dumplings are cooked through, about 15 minutes. You can lift a dumpling out of the pot, put it on a plate, and cut in half to check for doneness. It will be puffy and not doughy inside.
• Garnish with a few more pinches of parsley and serve.

Notes

Vegan/Dairy-Free Option

Swap in vegan butter for the butter and use an unsweetened plant-based milk for the milk.

Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or covered on the stovetop, stirring occasionally. 

Nutrition

Serving: 1g | Calories: 508kcal | Carbohydrates: 72g | Protein: 16g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 31mg | Sodium: 1091mg | Potassium: 578mg | Fiber: 10g | Sugar: 11g | Vitamin A: 7563IU | Vitamin C: 18mg | Calcium: 262mg | Iron: 6mg

More Vegetarian Comfort Food Recipes

• Chickpea & Noodle Soup
• The Best Baked Mac & Cheese Recipe Ever
• Veggie Pot Pies
• Super Easy Crock Pot “Baked” Ziti

The post Vegetarian Chicken & Dumplings (with Chickpeas) appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Slow Cooker Baked Ziti
• Crock Pot Baked Ziti Recipe Ingredients
• How to Make It
• Tip for Success
• More Easy Pasta Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

This December, I’m taking a break from holiday recipes to share with you what is quite possibly the easiest, simplest pasta recipe I’ve ever made! I figure this easy dinner idea is just as welcome as Christmas cookies, because dang if this time of the year isn’t super crazy! The easier the better for dinner, in my book.

This Crock Pot Baked Ziti stemmed from a super simple pasta recipe that I found in Cook’s Illustrated. They basically scaled back baked ziti to its simplest elements, adding heavy whipping cream for a rich and creamy sauce + fresh basil for loads of flavor.

I’d been wanting to create a super easy Crock Pot pasta recipe, so I thought I’d use that recipe as inspiration and create a simple, cheesy, creamy tomato-based ziti that is super simple to make and cooks up right in the slow cooker while I’m going out about my busy day.

I was so happy with how this Crock Pot Baked Ziti turned out! It cooks up quickly for a slow cooker dinner, tastes so good, and is super low-effort! A trifecta of Crock Pot goodness.

Why You’ll Love Slow Cooker Baked Ziti

• Quick to prep – I created this recipe to be nearly chopping-free so that it’s super fast to prep. The only chopping to do is giving the fresh basil a quick chiffonade.
• Family friendly – With simple ingredients, this creamy, cheesy Crock Pot pasta tends to be a hit with kids as well as grown-ups.

Crock Pot Baked Ziti Recipe Ingredients

• Pasta – I use penne or ziti pasta, but another medium tubular pasta would work too. You’ll want 12 ounces. I know it’s not a full bag/container of pasta and that’s annoying! I try really hard to use full containers of food or at least quantities that aren’t super odd. But I found that the full pound was too much and the half pound was not enough. I like to save the remaining pasta for a big pot of minestrone soup.
• Crushed canned tomatoes – You’ll need one large can (28 ounces).
• Water – Two cups to help cook the pasta.
• Sugar – This is optional, but I find that pureed tomatoes can be fairly acidic, and a teaspoon or two of sugar helps to cut down on the acidity.
• Garlic powder – I like to use garlic powder to get that garlicky taste without having to break out the cutting board and knife. If you prefer to use fresh garlic, I recommend a couple of cloves. I’ve tried it both ways and it’s great either way.
• Crushed red pepper flakes – Just 1/4 teaspoon for a teeny little touch of heat. If you’re serving any sensitive palates, feel free to leave it out.
• Salt & pepper
• Heavy cream
• Basil – Fresh basil is best, but during those times of year when basil is a little more difficult to find in grocery stores, I’ve subbed in a couple of tablespoons of freeze-dried basil and it’s worked well. In my area, the freeze-dried basil is usually in little tubs placed right with the fresh herbs in the produce section.
• Mozzarella – You’ll stir some in and you’ll top the Crock Pot Baked Ziti with the remainder.
• Parmesan cheese

How to Make It

1. First, add the pasta, tomatoes, water, garlic powder, salt, pepper, and crushed red pepper flakes to your Crock Pot. Stir to combine.
2. Put the lid on the slow cooker and cook until the pasta is JUST tender, around d 2 hours on high or 4 hours on low.
3. Lift up the lid and stir in the cream, basil, and half of the cheeses. Stir and give it a quick taste. Feel like it needs a bit more salt and pepper? Add it now!
4. Sprinkle the remaining mozzarella and Parmesan over the top. Replace the lid and cook for a few minutes longer until the cheese has melted.
5. Garnish with more basil if you like and serve.

Tip for Success

• Don’t overcook the pasta! I know it can be tempting to push it, but when you’re cooking pasta in the Crock Pot, it’s important not to overcook the pasta. It can get mushy fast.

I hope you love this Crock Pot Baked Ziti! I find it to be such a savior for impossibly busy weeknights.

More Easy Pasta Recipes

• The Laziest Lazy Lasagna Ever
• Butternut Squash & Spinach Pasta Pie
• Baked Boursin Pasta
• Baked Mac & Cheese Recipe

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Crock Pot Baked Ziti

The easiest slow cooker pasta recipe ever! Cheesy tender pasta in a tomato-cream sauce … what's not to love? Everything cooks right in the Crock Pot – even the pasta.

Keyword crock pot baked ziti, crock pot creamy tomato pasta, slow cooker baked ziti

Prep Time 10 minutes minutes

Cook Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours 40 minutes minutes

Servings 6 servings

Calories 395kcal

Author Kare

Equipment

• 1 3-quart or larger slow cooker

Ingredients

• 12 ounces dry penne or ziti pasta
• 28 ounces crushed tomatoes 1 large can
• 2 cups water
• 2 teaspoons granulated sugar optional*
• 1 teaspoon garlic powder
• 1/4 teaspoon crushed red pepper flakes optional
• 1/2 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 1/2 cup heavy cream
• 1/4 cup fresh basil chopped; or 2 tablespoons freeze-dried basil
• 4 ounces mozzarella cheese shredded; about 1 cup; divided
• 1/4 cup shredded Parmesan cheese divided

Instructions

• Add the pasta, tomatoes, water, garlic powder, salt, pepper, and crushed red pepper flakes (if using). Stir to combine.
• Cook on high for about 2 hours or low 4 hours, until the pasta is just tender. Take care not to overcook or the pasta can get mushy.
• Stir in the heavy cream, basil, and half the mozzarella and Parmesan cheeses. Taste and add more salt and pepper if desired.
• Sprinkle the remaining mozzarella and Parmesan over the top. Replace lid and cook for 20-30 more minutes, until the cheese is melted. Serve.

Notes

* Sugar seems like a weird ingredient here, I know! I find that pureed tomatoes can be fairly acidic, and the sugar helps to cut down on the acidity. You can absolutely leave it out, or give it a taste before adding the cream and see if you think it needs it. It’s good either way.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop with a splash of water or in the microwave. 

Nutrition

Serving: 1cup | Calories: 395kcal | Carbohydrates: 54g | Protein: 16g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 568mg | Potassium: 563mg | Fiber: 4g | Sugar: 8g | Vitamin A: 814IU | Vitamin C: 12mg | Calcium: 220mg | Iron: 3mg

The post Crock Pot Baked Ziti appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Mushroom Lentil Stroganoff
• Ingredients
• Adaptations/Variations
• How to Make Mushroom Lentil Stroganoff
• Tips for Success
• More Vegetarian Pasta Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

Stroganoff was one of my favorite dishes growing up. My mom would make it with ground beef and while the mushrooms were there, they were pretty much invisible, which is just how I liked my mushrooms as a kid.

I’ve since learned to love mushrooms (as evidenced by my mushroom gravy and mushroom pizza!) – and now think that mushrooms are the best thing about stroganoff. But as a vegetarian, the beef had to go, so I set out to create a mushroom stroganoff recipe that reminded me of the dish growing up, but was meatless yet just as hearty.

Lentils came to mind first and foremost – they’re a great substitute for beef in a recipe. You get that hearty touch with protein and fiber, plus the nice texture that whole lentils contribute. (My lentil walnut taco meat proves the point, in my opinion!)

Next, I wanted traditional flavors in the sauce, so I made it nice and creamy with sour cream and a touch of tang from whole-grain mustard.

I really wanted this one to be a one-pot prep situation, but just couldn’t swing it. The lentils take a really long time to cook, and I didn’t want the mushrooms to get overcooked. Meanwhile, one-pot pasta is amazing and convenient, but I didn’t want to risk the noodles getting mushy, so I decided to cook them separately. So it’s not one pot, but this Mushroom Lentil Stroganoff is still fairly easy to make, overall. And so worth it!

Why You’ll Love Mushroom Lentil Stroganoff

• It’s hearty vegetarian comfort food. What more is there to say?!!

Ingredients

• Brown lentils – You’ll want cooked brown lentils for this vegetarian stroganoff. You can use another whole lentil like green or even black would be delicious, however, I don’t recommend split red lentils, because they dissolve and you’ll miss out on the texture that whole lentils bring.
• Egg noodles – The traditional stroganoff noodle!
• Butter – For sautéing your onion, garlic, and mushrooms. If you prefer olive oil, that will work too.
• Onion – I use a standard yellow onion.
• Garlic
• Mushrooms – Simple white button mushrooms are fine here, but you can use cremini mushrooms if you like. To wash them, swish them in a bowl of water then use a damp paper towel to wipe off any remaining residue.
• Flour – This helps to thicken the stroganoff sauce.
• Paprika – A traditional ingredient in stroganoff, lending its classic sweet and smoky flavor.
• Salt & pepper
• Vegetable broth – Just a cup. I like to use a teaspoon of vegetarian Better-than-Bouillon mixed with a cop of warm water.
• Whole grain mustard – A must; don’t leave it out!
• Worcestershire sauce – Traditional Worcestershire sauce is NOT vegetarian (it has anchovies!), but there are a couple of types of vegetarian Worcestershire sauce that are available at most well-stocked grocery stores.
• Sour cream – For that tangy, creamy stroganoff sauce you know and love.
• Parsley – For added flavor and a pop of color.

Adaptations/Variations

• Vegan Mushroom Lentil Stroganoff: Swap in egg-free pasta, olive oil for the butter, and a vegan sour cream substitute.

Tips for Success

• Cook your lentils and egg noodles while chopping your veggies and getting everything else ready. Mise en place is such a sanity saver!
• If you’re meal-prepping this vegetarian stroganoff, I recommend storing the noodles and sauce separately. It’s not bad mixed and warmed together, but the noodles do get a little mushy, so overall it’s better separate.

I hope this mushroom lentil stroganoff recipe brings back cozy comfort food memories for you like it does for me! I love having an option for vegetarian stroganoff that doesn’t need meat but that’s still hearty and absolutely delicious.

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Mushroom Lentil Stroganoff

Creamy, hearty stroganoff, just like what Mom used to make – but this time, it's vegetarian!

Diet Vegetarian

Keyword lentil stroganoff, mushroom lentil stroganoff, mushroom stroganoff, vegetarian stroganoff

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 466kcal

Author Kare

Ingredients

• 1 cup cooked brown lentils see notes for cooking instructions
• 8 ounces egg noodles 1/2 pound
• 2 tablespoons unsalted butter
• 1/2 medium yellow onion diced
• 3 cloves garlic minced
• 1 pound white button mushrooms sliced, about 6 cups whole mushrooms, 430g, 16 ounces
• 2 tablespoons all-purpose flour
• 1/2 teaspoon paprika
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup low-sodium vegetable broth
• 2 teaspoons whole grain mustard
• 1 teaspoon Worcestershire sauce
• 3/4 cup sour cream
• 2 tablespoons minced fresh parsley plus more for garnish

Instructions

Cook lentils

• First, make sure you've cooked your lentils (you can also cook them while you prep the rest of your ingredients).

Cook egg noodles

• Set a large pot of salted water over high heat. When boiling, add the egg noodles and cook until tender according to package instructions (usually 5-6 minutes). Drain and set aside.

Make the stroganoff

• Place a large pot or saute pan over medium-low heat. Melt the butter in the pan, then add the onions along with a pinch of salt. Sweat the onions until translucent and tender, 5-6 minutes (if they start to brown, lower the heat).
• Add the garlic and cook, stirring frequently, for one more minute.
• Add the mushrooms. Increase the heat to medium-high. Let the mushrooms cook without stirring for 3-4 minutes, then stir occasionally until tender, about 8 more minutes.
• Sprinkle the flour, paprika, salt, and pepper over the mushrooms. Cook, stirring frequently, for 3 minutes.
• Stream in the vegetable broth. Add the mustard and Worcestershire sauce. Simmer until the sauce has thickened. Stir in the sour cream and the lentils.
• Remove from heat and fold in the pasta, gently stirring and breaking up the noodles until coated. Stir in the parsley. Taste and add more salt and pepper if desired.
• Garnish with more chopped parsley and serve.

Notes

For 1 cup of cooked brown lentils, rinse then simmer 1/3 cup dried brown lentils with 1 cup water for around 25 minutes until tender. I’ll often cook a larger batch of lentils then use the rest of the lentils for another purpose.

Nutrition

Serving: 1cup | Calories: 466kcal | Carbohydrates: 62g | Protein: 18g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 88mg | Sodium: 663mg | Potassium: 805mg | Fiber: 8g | Sugar: 7g | Vitamin A: 778IU | Vitamin C: 8mg | Calcium: 93mg | Iron: 4mg

More Vegetarian Pasta Recipes

• The Best Mac & Cheese Recipe Ever
• Baked Boursin Pasta
• Creamy Artichoke Baked Pasta
• Veggie Pot Pie Pasta
• One-Pot Tortellini

The post Mushroom Lentil Stroganoff appeared first on Kitchen Treaty.

With pinto, kidney, navy, and black beans along with a can of chili beans, this 5-Bean Chili has the best texture and is brimming with flavor.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Five Bean Vegetarian Chili
• Ingredients
• Adaptation/Variation
• How to Make 5-Bean Chili
• More Vegetarian Chili Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I love, love, love a good slow cooker vegetarian chili, but lately, I’ve been wanting to add some stovetop chili recipes to my arsenal. Sometimes I just don’t have time to plan ahead!

I wanted to create a vegetarian chili recipe that was a bit new and interesting, but still falls firmly into traditional (meatless) chili territory. I had a hunch that adding several different types of beans would lend an interesting texture to a vegetarian chili, and I’m pleased to report my hunch was right!

This 5-Bean Chili recipe is one of those recipes that was, in my opinion, perfect on the first try. I love when that happens! I’ve made it a few times since though, and it’s *chefskiss* perfect every time.

Why You’ll Love Five Bean Vegetarian Chili

• Easy stovetop chili recipe – No planning ahead like with Crock Pot recipes(well except for making sure you have the groceries on hand!)
• Just a few minutes prep time – Most of the cooking time is dedicated to simmering so that the flavors can really develop. Whip up some cornbread, watch Bachelor in Paradise, do some embroidery. You’ve got time!

Ingredients

• Olive oil – For sautéing the veggies
• Green bell pepper
• Onion – I tend to use standard yellow onions in my chili, but if all you have is a red onion, white onion, or sweet onion on hand, that will work too.
• Garlic – Three cloves, minced finely. It adds so much flavor!
• Chili powder – If you prefer a spicy chili, seek out a hotter chili powder. Or grab a mild chili powder for less heat.
• Ground cumin
• Dried oregano
• Smoked paprika
• Tomatoes – I like to use canned whole tomatoes for this chili because they’re nice and saucy and add great texture. Smash them with a potato masher to your desired consistency as soon as you add them.
• Cocoa powder – Just a couple of teaspoons really adds depth of flavor. Don’t knock it until you try it!
• Beans – Chili beans in sauce, black beans, navy beans, kidney beans, and pinto beans. Love this combo!
• Salt – To taste.

Adaptation/Variation

• 5-Bean & Corn Chili – Stir in a cup of frozen corn kernels towards the end of cooking.

I hope you love this vegetarian 5-Bean Chili as much as we do! It’s such an easy vegetarian chili recipe yet so heart and absolutely full of flavor.

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Easy 5-Bean Chili

This super hearty vegetarian chili has, yep, FIVE different beans for a variety of flavors and textures! An easy stovetop chili that comes together quickly and simmers until perfect.

Course Main Course

Cuisine American

Keyword chili

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 502kcal

Author Kare

Ingredients

• 1 tablespoon olive oil
• 1 medium green bell pepper diced [1 1/2 cup]
• 1 medium yellow onion diced [about 2 cups]
• 3 medium cloves garlic minced
• 1 tablespoon chili powder
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 1 28-ounce can whole tomatoes
• 2 cups low-sodium vegetable broth
• 2 teaspoons cocoa powder
• 1 teaspoon kosher salt + more to taste
• 15 ounces chili beans in sauce 1 can; NOT drained
• 15 ounces kidney beans 1 can; drained
• 15 ounces black beans 1 can; drained
• 15 ounces pinto beans 1 can; drained
• 15 ounces navy beans 1 can; drained

Instructions

• Place a large pot over low heat. Add the olive oil. When hot, add the onions and green peppers. Saute, stirring occasionally, until soft, 8 minutes or so. Add the garlic, chili powder, cumin, oregano, and smoked paprika. Cook, stirring, for another minute.
• Add the tomatoes. Use a potato masher to smash the tomatoes. Stir in the vegetable broth, cocoa powder, salt, and beans.
• Increase heat to high. When the chili comes to a boil, reduce to a simmer. Simmer until thickened, 30-40 minutes.
• Taste and add more salt if desired. Serve with sour cream, fresh cilantro, diced avocado, shredded cheddar, and tortilla chips and/or cornbread.

Notes

Freezer notes: This chili freezes really well. Just let it cool then scoop leftovers into a freezer bag, label, and freeze.

 

Nutrition

Serving: 2cups | Calories: 502kcal | Carbohydrates: 88g | Protein: 29g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 930mg | Potassium: 1566mg | Fiber: 30g | Sugar: 6g | Vitamin A: 584IU | Vitamin C: 21mg | Calcium: 171mg | Iron: 9mg

More Vegetarian Chili Recipes

• 20-Minute White Bean Chili
• Black Bean Veggie Chili
• Crock Pot Pumpkin Red Lentil Chili
• Instant Pot Vegetarian Chili

The post Easy 5-Bean Chili appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Roasted Fall Vegetables
• Ingredients
• Adaptations/Variations
• How to Make Roasted Fall Vegetables
• Tips for Success

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

There’s not much of a story for this one – roasted vegetables are pretty straightforward! Essentially, I wanted to create a solid recipe for roasted veggies with lots of fall vibes – autumn produce seasoned with spices that evoke Thanksgiving. Poultry seasoning is a spice mix that has all those delicious fall spices – sage, rosemary, nutmeg – so I thought I’d use a mix of those spices to give these fall veggies a lift. The result was really delicious!

Why You’ll Love Roasted Fall Vegetables

• Simple side – It’s super easy to dice and roasted veggies for a simple, easy, yet elegant side dish all season long.
• Colorful – A variety of pretty colors means these roasted fall vegetables can be fancy enough for a dinner party yet simple enough for every day.
• Easy to prep ahead – Chop up the veggies beforehand or even roast them a day or two before you want to eat them. They’re great for meal prep!

Ingredients

• Butternut squash – You’ll want about 1/2 of a small butternut squash. Here are some tips for how to peel and cut a butternut squash.
• Brussels sprouts – I absolutely adore roasted Brussels sprouts, and thought they’d add a great pop of color, plus, they’re perfect for the season!
• Carrots – While not necessarily a fall veggie, carrots are such a powerhouse veg and are delicious roasted. Plus, I love the deep orange color they add to this medley of fall vegetables.
• Red onion – I love to add onion to my roasted veggies for some texture/flavor variety.
• Olive oil – For tossing the veggies in before roasting, ensuring the roasted fall vegetables don’t dry out and form a caramelized exterior.
• Sage – Go with dried rubbed sage for an easy way to incorporate the flavor.
• Thyme – 1/2 teaspoon dried, or if you prefer fresh, I recommend 1 teaspoon full of thyme leaves.
• Rosemary – 1/4 teaspoon dried, so not very much. A little goes a long way. You can also use 1/2 teaspoon fresh.
• Marjoram
• Nutmeg – Just a touch of freshly ground nutmeg lends that unmistakably fall vibe. I love it on roasted vegetables!
• Salt & pepper – I like to add salt and pepper both before roasting and after to finish the veggies.

Adaptations/Variations

• Use poultry seasoning – simplify this recipe by using 2 teaspoons of poultry seasoning mix in place of the individual herbs and seasonings.
• Add garlic powder and/or onion powder – Both add a nice touch of flavor to roasted veggies.

Tips for Success

• Cut everything roughly the same size. From carrots to squash to the Brussels sprouts, aim for a similar size so everything cooks evenly. I go for around 3/4-inch size pieces.
• Cook for longer vs. shorter. If you’re not sure, I recommend roasting your veggies for a longer amount of time vs. less. The more caramelization and brown bits the better!
• Use a large baking sheet. You don’t want your veggies to be crowded, or they’ll steam more than roast.

I hope this roasted fall veggies recipe serves as a jumping-off place for you to work roasted vegetables into your week, all season long. They’re tender and full of flavor and absolutely packed with nutrients. A win-win all around!

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Roasted Fall Vegetables

Sweet butternut squash, tender carrots, crispy-edged Brussels sprouts, and savory onions, all tossed in seasonings, then roasted to caramelized, golden perfection. The best side dish for the season!

Diet Diabetic, Gluten Free, Vegan, Vegetarian

Keyword fall roasted vegetables, fall vegetables roasted, roasted fall vegetables, roasted fall veggies

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 190kcal

Author Kare

Ingredients

• 1/2 small butternut squash 2 cups; peeled and cut into chunks
• 1/2 pound Brussels sprouts 2 cups; washed, halved, outer leaves removed
• 3 medium carrots peeled and cut into chunks; 1 cup
• 1 medium red onion peeled, cut into chunks
• 3 tablespoons olive oil
• 1/2 teaspoon dried rubbed sage
• 1/2 teaspoon dried thyme
• 1/4 teaspoon dried rosemary
• 1/4 teaspoon marjoram
• 1/8 teaspoon freshly ground nutmeg
• 1 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste

Instructions

• Preheat oven to 400°F. Set out a large baking sheet.
• Add the squash, Brussels sprouts, carrots, and onion to the baking sheet.
• Drizzle with olive oil, herbs, salt, and pepper.
• Use a wooden spoon or your hands to coat the veggies evenly with the oil and seasonings.
• Bake for 35-40 minutes, tossing at the 20 minute mark, until tender and browned on some sides.
• Finish with more salt and pepper if desired. Serve.

Notes

Store leftovers in an airtight container in the fridge for 3-4 days. Warm in the microwave or in the oven.

Nutrition

Serving: 1cup | Calories: 190kcal | Carbohydrates: 23g | Protein: 4g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 632mg | Potassium: 741mg | Fiber: 6g | Sugar: 7g | Vitamin A: 18044IU | Vitamin C: 73mg | Calcium: 94mg | Iron: 2mg

The post Roasted Fall Vegetables appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love One-Pot Tortellini Alfredo
• Ingredients
• How to Make One-Pot Tortellini Alfredo
• Tips for Success
• More Easy Pasta Recipes

• Jump to the Full, Printable Recipe
• Read Comments & Reviews

The Story Behind the Recipe

I’m a huge fan of one-pot pasta dishes. I created this creamy one-pot pumpkin pasta years ago, and when I’m craving more veggies, I go for this one-pot pasta primavera.

The … selective … eater in our house (ahem, not naming names, love you kiddo!) has recently been adding more pasta into their rotation, and is a fan of Alfredo, so I thought this one-pot tortellini Alfredo would go over well. And, yay! It did!

Not only is the kid a fan, the grown-ups are too. I love how easy this one pot tortellini Alfredo is to make, and it’s one of those great versatile recipes that is as perfect for weeknight dinners as it is for a little dinner party.

Why You’ll Love One-Pot Tortellini Alfredo

• SO delicious – The garlicky creamy sauce with parmesan is to die for. So good!
• Simple & easy – Just a few ingredients and a bit of prep time and your creamy tortellini Alfredo is ready to serve!

Ingredients

• Tortellini – I like to use refrigerated pasta for this creamy garlic parmesan tortellini. Because I’m a vegetarian, I go for cheese tortellini, but you can swap in any kind.
• Olive oil – For sautéing the shallot and garlic
• Shallot – Sautéed at the beginning of the process, the shallot creates the backbone of a flavorful Alfredo-inspired sauce. If you don’t have any shallots on hand, a small onion will work just fine.
• Garlic – You’ll want three cloves of fresh garlic, finely minced.
• Italian seasoning mix – Grab some in the seasonings section of just about any grocery store, or make your own Italian seasoning mix at home (it’s super easy to whip up!)
• Vegetable broth – Helps create a full-of-flavor, rich sauce.
• Heavy cream – For that thick, rich, glorious sauce!
• Nutmeg – Optional, but highly recommended.
• Salt & pepper
• Spinach – You don’t have to add it, but I like to throw a little in there at the end of the process to get some veggies in.
• Parmesan cheese – For the best BEST creamy sauce. 1/2 cup, plus more for topping your one-pot tortellini.
• Fresh basil or parsley – Also optional but lovely for additional flavor and pretty color.

Tips for Success

• The sauce will thicken up when serving. It might seem thin at first, but have faith in the process!
• For smaller pieces of spinach that all but disappears into the dish, chop it up a bit before adding it.

I hope you love this One-Pot Creamy Tortellini Alfredo as much as my family does! This has become a great go-to easy recipe for us. It’s creamy and comforting and cozy and garlicky and everything good about tortellini + Alfredo.

If you give it a try, I’d love to hear what you think! Please come back and leave a review.

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One-Pot Tortellini Alfredo Recipe

Tender cheese tortellini in a rich and creamy garlic-Parmesan sauce. Comes together in a single pot and under 30 minutes to make!

Diet Vegetarian

Keyword one pot tortellini, one pot tortellini alfredo, tortellini alfredo

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 3

Calories 696kcal

Author Kare

Equipment

• 1 medium-size dutch oven or deep skillet

Ingredients

• 1 tablespoon olive oil
• 1 small shallot finely chopped; can substitute 1/3 cup finely diced onion
• 3 cloves garlic
• 1/2 teaspoon Italian seasoning mix
• 1 1/2 cups vegetable broth
• 1 cup heavy cream
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 10 ounces refrigerated cheese tortellini 1 package
• 1 ounce baby spinach, chopped small 1 cup packed
• 1/2 cup grated Parmesan cheese + more for garnish
• 2 tablespoons fresh basil, chiffonaded for garnish; can substitute parsley

Instructions

• Set a medium to large skillet or pot over medium-low heat. Add the olive oil. Once the oil is hot, add the garlic and shallot. Sauté, stirring frequently, until softened and fragrant, about 2 minutes.
• Stir in the Italian seasoning, then stream in the broth and cream. Add the nutmeg, salt, and pepper. Bring to a gentle simmer.
• Add the tortellini to the simmering sauce. Cook uncovered, stirring occasionally, until the pasta is tender and the sauce thickens slightly, 9-10 minutes. The sauce will seem thin at first, but it will continue to thicken as it cooks and thicken even more once it's done cooking.
• Stir in the spinach and Parmesan until the spinach has wilted and the sauce is creamy and smooth.
• Taste and add more salt and pepper if desired.
• Garnish with a sprinkle of extra Parmesan and basil. Serve.

Notes

Meat option:

Add crisp prosciutto or pancetta on top for a salty crunch

Nutrition

Serving: 1cup | Calories: 696kcal | Carbohydrates: 50g | Protein: 22g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 140mg | Sodium: 1396mg | Potassium: 210mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2524IU | Vitamin C: 5mg | Calcium: 360mg | Iron: 3mg

More Easy Pasta Recipes

• Lazy Cheese Lasagna
• One Pot Pumpkin Pasta
• Baked Boursin Pasta
• Butternut Squash & Spinach Pasta Pie

The post One-Pot Creamy Tortellini Alfredo Recipe appeared first on Kitchen Treaty.

It’s a vegetarian riff on the viral TikTok bowl with cottage cheese, roasted sweet potatoes, avocado, taco-seasoned ground beef, and a generous drizzle of hot honey.

I love sweet potatoes and black beans together, so I thought black beans would make the perfect swap-in for the ground beef. And it really is excellent!

The Story Behind the Recipe

Okay, I fully admit that I wasn’t really on board with the idea of a savory cottage cheese bowl. Did I wrinkle my nose the first time I saw a viral video pop up in my feed? Yes, yes I did.

But then I kept seeing it over and over again, and I thought, can this many people be wrong about these crazy-looking bowls?

So I dove in, except, as a vegetarian, I don’t do ground beef – so I swapped in some taco-seasoned black beans. And the truth is … it is actually really delicious. Super satisfying, super tasty, unbelievably filling.

And so, here I am sharing this vegetarian cottage cheese bowl!

Why You’ll Love This Vegetarian Cottage Cheese Bowl

• Tons of protein! As written, this recipe makes two huge cottage cheese bowls or three smaller reasonable-sized bowls. If you opt for the large-and-in-charge bowl, you’re looking at 33 grams of protein. For the smaller bowl, 1/3 of the recipe, it’s 22.
• Easy to meal prep: Just make the components ahead of time and keep them in your fridge for hearty cottage cheese bowls whenever you want them.
• Now vegetarians get to try the trend! If you’re a vegetarian or just looking for something leaner that doesn’t contain beef, now you can get in on the savory cottage cheese bowl trend!

Ingredient Info

• Roasted sweet potatoes: You’ll toss about 2 1/2 cups of diced sweet potatoes in olive oil, garlic powder, salt, and pepper, then roast them until caramelized and golden.
• Taco black beans: Just drain a can of black beans (but don’t rinse) and warm with a bit of taco seasoning.
• Cottage cheese: You can go with plain cottage cheese, but I find it really levels up these bowls to mix the cottage cheese with fresh lime juice, cilantro, and a bit of salt.
• Avocado
• Hot honey, crushed red pepper flakes, Tabasco sauce, and coarse sea salt to finish

Adaptations/Variations

• Squash it up: When fall rolls around, I can’t wait to swap the sweet potato for butternut squash.
• Make it vegan/dairy-free: I know they’re called cottage cheese bowls, but these bowls are also great without the cottage cheese. If you’re vegan, try a drizzle of pure maple syrup over the top (and extra crushed red pepper flakes)

How to Make Sweet Potato & Black Bean Cottage Cheese Bowls

1. First, roast the sweet potatoes.
2. Next, warm the black beans with the taco seasoning.
3. In a small bowl, mix the cottage cheese with the lime, cilantro, and salt.
4. Add cottage cheese to a large bowl and scoop in the black beans and sweet potatoes.
5. Nestle in the avocado.
6. Drizzle with hot honey.
7. Top with crushed red pepper flakes, a few dashes of Tabasco, a bit of coarse sea salt, and a touch of fresh cilantro if you’d like.

Whether you’ve seen the trend on TikTok or Instagram or not, I know this is a weird one! So I’m super curious what you think after you try it. Leave me a comment/review to tell me what you think! Have I finally lost it? Tell it to me straight; I can take it.

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Sweet Potato & Black Bean Cottage Cheese Bowl (a Vegetarian Version of the Viral Bowl)

Taco-seasoned black beans, roasted sweet potatoes, creamy avocado, lime-cilantro cottage cheese, and a generous drizzle of hot honey. A vegetarian version of the viral bowl! This recipe makes two large cottage cheese bowls or three smaller bowls.

Diet Gluten Free, Vegetarian

Keyword cottage cheese bowl, vegetarian cottage cheese bowl

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 2 bowls

Calories 724kcal

Author Kare

Ingredients

Roasted sweet potatoes:

• 1 medium sweet potato about 3/4 pound or 2 1/2 cups; peeled and diced
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper

Taco-seasoned black beans:

• 14 ounces canned black beans drained but not rinsed; 1 can; 1 1/2 cups
• 2 teaspoons taco seasoning

Cottage cheese:

• 1 1/2 cups cottage cheese
• 1 tablespoon fresh lime juice
• 1 tablespoon fresh cilantro minced
• 1/4 teaspoon kosher salt

For the bowls:

• 1 medium avocado diced
• 2 tablespoons hot honey
• crushed red pepper flakes
• 3-4 dashes Tabasco sauce optional
• salt to taste; I like a course finishing salt like Maldon sea salt flakes
• freshly ground black pepper

Instructions

Roast the sweet potatoes:

• Preheat oven to 400°F.
• Add sweet potatoes to a rimmed cookie sheet and drizzle with olive oil. Sprinkle the garlic powder, salt, and pepper over the top. Use a spatula or clean hands to toss the sweet potatoes until well-coated.
• Place in the oven and roast until tender and browned in spots on the outside, 20-25 minutes, stirring once while cooking.

Warm the black beans:

• Add the drained but not rinsed black beans to a skillet or saucepan. Stir in the taco seasoning. Cover and heat on low until warmed through. Remove from heat until ready to serve.

Mix up the cottage cheese:

• Add the cottage cheese to a small bowl. Add lime, cilantro, and 1/4 teaspoon salt. Stir until combined.

Assemble the bowls:

• Divide the beans between 2 or 3 bowls (makes two large bowls or three smaller but still generous bowls). Divide the cottage cheese, sweet potatoes, and avocado between the bowls.
• Drizzle hot honey over the top of each bowl. Sprinkle with additional salt if desired (especially the avocado), then sprinkle crushed red pepper flakes over the top, too. Add a few dashes of Tabasco if desired.
• Garnish with a little more chopped cilantro and serve.

Notes

As written, this recipe makes two large cottage cheese bowls or three smaller-sized bowls.

Nutrition

Serving: 1bowl | Calories: 724kcal | Carbohydrates: 88g | Protein: 33g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Cholesterol: 27mg | Sodium: 2213mg | Potassium: 1677mg | Fiber: 24g | Sugar: 27g | Vitamin A: 16435IU | Vitamin C: 21mg | Calcium: 251mg | Iron: 5mg

More Protein-Powered Vegetarian Recipes

• Tofu Fried Rice
• Crispy Buffalo Tofu
• Black Bean, Quinoa, & Sweet Potato Chili

The post Savory Vegetarian Cottage Cheese Bowl (with Sweet Potatoes & Black Beans) appeared first on Kitchen Treaty.

These Black Bean & Rice Enchiladas make a super easy vegetarian dinner.

The Story Behind the Recipe

I’ve always thought of enchiladas as being a bit too … labor intensive. But lately, I decided to tackle my prejudice against enchiladas, and I’m so glad I did!

I started with a simple and easy homemade enchilada sauce, then set out to make an equally simple yet delicious and hearty vegetarian enchilada recipe. I know rice isn’t necessarily a traditional ingredient, but I really like how the rice fills out these black bean enchiladas and makes them feel even more like a meal-in-one.

Why You’ll Love Black Bean & Rice Enchiladas

• Fast! They’re surprisingly quick to put together.
• Simple! I don’t add a ton of ingredients to these black bean enchiladas. We’re keeping it simple, here. That said …
• Versatile! This is an extremely versatile recipe. Omit the cheese or swap it for dairy-free cheese if you’re eating vegan/dairy-free. Add a bunch of veggies if you like (roasted sweet potatoes, broccoli, and cauliflower would be excellent!) Make it your own!
• Perfect for leftover rice! I don’t know what it is about rice … but there’s ALWAYS a bit leftover, I swear! I love that this black bean & rice enchilada recipe uses up a cup of leftover cooked rice.

Ingredients

• Olive oil – For sauteing the veggies.
• Onion – A standard yellow onion will do here, but use your fave (sweet or red are great too)
• Red bell pepper – Yellow or orange will work, too.
• Garlic – Finely minced fresh garlic.
• Cumin – For an earthy touch of flavor.
• Salt – To taste.
• Black beans – One can, or about 1 1/2 cups cooked black beans from scratch.
• Rice – You’ll need one cup of cooked rice (I like to use brown rice). If you don’t have any leftover rice, start with about 1/3 cup of raw rice and cook it according to package instructions.
• Tortillas – You’ll need 10 (6-inch) corn tortillas or flour tortillas, whichever is your fave.
• Enchilada sauce – Use your favorite brand or make your own homemade enchilada sauce!
• Cheese – I like to use shredded medium cheddar, but you can swap in your fave cheddar or even jack cheese. Pepper jack would add a nice little spicy kick!
• Optional garnishes – Avocado, cilantro, scallion, whatever you want

Adaptations/Variations

• Vegan Black Bean & Rice Enchiladas: Omit the cheese or swap in a dairy-free substitute.
• Black Bean Enchiladas: Just omit the rice.
• Black Bean & Sweet Potato Enchiladas: Add 1 cup diced roasted sweet potatoes.

Tip for Success

Spreading the sauce on the tortillas should be enough to soften them up (at least in my experience). But if your tortillas are cracking when you roll them them up, I suggest wrapping them in a clean wet kitchen towel and microwaving them for a few seconds at a time until soft, or place them in the oven at 200 degrees F for about 10 minutes until warm and pliable. 

I hope you love this vegetarian enchiladas recipe! We’ve been loving these easy black bean enchiladas for easy dinners, and they warm up well for a quick and hearty lunch, too.

I’m so glad I got over my enchilada prejudice and learned they’re actually super easy to make!

More Vegetarian Mexican-Inspired Recipes

• Veggie Enchilada Casserole
• Portobello Fajitas
• Refried Bean & Cheese Burritos
• Beans & Greens Tacos
• Lentil Walnut Taco “Meat”
• Vegetarian Taco-Stuffed Sweet Potatoes

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Black Bean & Rice Enchiladas Recipe

These easy vegetarian enchiladas are super hearty, full of black beans, rice, spices, veggies, and lots of melty cheddar cheese!

Keyword black bean and rice enchiladas, black bean enchiladas, vegetarian enchiladas, veggie enchiladas

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 989kcal

Author Kare

Ingredients

• 2 tablespoons olive oil
• 1 medium onion diced; about 2 cups
• 1 red bell pepper diced; about 1 cup
• 2 medium cloves garlic minced
• 1 teaspoon ground cumin
• 1/2 teaspoon kosher salt plus more to taste
• 1 (15-ounce) can black beans drained and rinsed
• 1 cup cooked brown rice
• 10 6-inch corn or flour tortillas
• 1 batch red enchilada sauce 3 cups / 24 ounces
• 2 1/2 cups shredded cheddar cheese 10 ounces

Instructions

• Preheat oven to 350°F. Have a 9×13" baking pan ready

Sauté the filling ingredients

• In a large skillet over medium-low heat, heat the olive oil. Add the onion and bell pepper. Saute, stirring occasionally, until tender, 5-6 minutes. Add the garlic and saute, stirring frequently, for one more minute.
• Stir in the cumin and salt and then add the black beans and cooked rice. Stir until combined then remove from heat.

Assemble the enchiladas

• Set up an assembly line with the filling, the enchilada sauce, the cheese, a large plate with the stack of tortillas on it, and the baking dish.
• Spread 1-2 tablespoons of the enchilada sauce over the first tortilla. Add 1/3 cup of the filling horizontally down the center. Top with 2 tablespoons shredded cheddar. Starting at the bottom, roll the enchilada up tight and set it in the baking dish.
• Continue with the remaining tortillas.
• Pour the remaining enchilada sauce over the top and use a spatula to spread it evenly. Sprinkle the remaining cheese over the top.

Bake & finish the enchiladas

• Bake for 25-30 minutes, until bubbling and hot.
• Garnish with chopped cilantro, avocado, and chopped scallions if desired. Serve.

Notes

Serving size averages out to about 1 1/2 enchiladas.

Spreading the sauce on the tortillas should be enough to soften them up (at least in my experience). But if your tortillas are cracking when you roll them them up, I suggest wrapping them in a clean wet kitchen towel and microwaving them for a few seconds at a time until soft, or place them in the oven at 200 degrees F for about 10 minutes until warm and pliable. 

Vegan/Dairy-Free Option:

Use dairy-free cheddar or omit it entirely. 

Nutrition

Serving: 2enchiladas | Calories: 989kcal | Carbohydrates: 146g | Protein: 57g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 35mg | Sodium: 660mg | Potassium: 1927mg | Fiber: 46g | Sugar: 3g | Vitamin A: 854IU | Vitamin C: 20mg | Calcium: 450mg | Iron: 12mg

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