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 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 Crispy Air Fryer Tofu
• Air Fryer Tofu Ingredients
• Adaptations/Variations
• 3 Different Ways to Press Your Air Fryer Tofu (or Not)
• How to Make Crispy Air Fryer Tofu
• Tip for Success
• More Tofu Recipes
• FAQs About Crispy Air Fryer Tofu

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

The Story Behind the Recipe

I first started air-frying tofu a few months ago when I was making a concerted effort to increase my protein intake (sometimes not so easy for a vegetarian!)

It’s just so easy to cut tofu into chunks, toss them with a handful of ingredients, and air fry them until they’re crisp and perfect. From there, I enjoy them on salads, as a quick snack, tossed in sauce, scattered on top of a bowl of simple ramen … myriad ways.

I’ll also often make this air fryer tofu in bulk just to keep in the fridge for a quick protein hit to add to all kinds of dishes. Or I’ll even freeze it then warm up a few hunks for a quick snack or protein addition. Honestly this air fryer tofu has become one of my staples!

Why You’ll Love Crispy Air Fryer Tofu

• Super crispy outside, flavorful inside – without a bunch of oil
• Fast and easy – just 30 minutes from beginning to end, or you can cut that down to 20 minutes if you skip the boiling or pressing step – with very little hands-on time.
• So many uses – I love how versatile this crispy air fryer tofu is. Salads, bowls, snacks … endless possibilities.
• GF/vegan – Not only is this air fryer tofu a great vegetarian protein option, it’s also gluten-free and vegan!

Air Fryer Tofu Ingredients

• Tofu – You’ll want to start with extra firm tofu – not firm or silken.
• Cornstarch – This helps to create the crispy outer layer for your air fryer tofu.
• Seasonings – I like a combo of garlic powder, paprika, salt, and pepper.
• Olive oil – Just a bit helps create the crispy outer layer.

Adaptations/Variations

This Air Fryer Tofu recipe is endlessly adaptable. Just add the seasonings that suit your preference that day! Here are a couple of my favorite variations:

• Curried Air Fryer Tofu – Toss 2 teaspoons of curry powder with the tofu.
• Herbed Air Fryer Tofu – Add a teaspoon of Italian seasoning and double the garlic powder.

3 Different Ways to Press Your Air Fryer Tofu (or Not)

1. Boil the tofu (you read that right!): This secret flavor-infusing method is fairly counterintuitive: You boil the tofu in salt water, first! This process takes place of pressing the tofu because the salt in the water adds flavor while also removing moisture. It also gives the tofu a firm, bouncy texture that holds together in the air fryer. The result is tofu that’s flavorful on the inside and crunchy on the outside. It’s my new favorite way to make it!
2. Use a tofu press: Press your tofu the traditional way in a press to extract any liquid. You can also place the tofu on a paper-towel-lined plate, top it with a few more paper towels, and then carefully place some plates on top. Just watch the stack carefully! I recently lost a tower of dishes this way, which made for a terrifying crash and several plate casualties. So sad.
3. Skip the press and just blot it: You actually don’t need to press your tofu when you cook tofu in an air fryer. Just blot it with paper towels to extract some of the water. You might end up with a few errant crumbles of tofu and it’s not quite as crispy or flavor-infused, but honestly still delicious, and a shortcut I take all the time.

Tip for Success

• For the most flavorful air fryer tofu, I strongly recommend you try the salt water bath! I know it adds 10 minutes to your time, but I promise it adds so much flavor to your tofu and it’ll be wonderfully crisp. You can press it instead if you prefer, and the texture will still be great that way, but it won’t have quite as much flavor.

I hope you love this Crispy Air Fryer Tofu as much as I do! It’s such a versatile vegetarian protein option, full of all the good stuff and absolutely delicious too.

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Crispy Air Fryer Tofu

This air fryer tofu is full of flavor on the inside and crispy-crunchy on the outside. Fast, easy, and a small handful of ingredients. It's my new favorite way to make it!

Diet Gluten Free, Vegan, Vegetarian

Keyword air fryer tofu recipe, crispy air fryer tofu, tofu air fryer, tofu in an air fryer, tofu recipe air fryer

Servings 4 cups

Calories 103kcal

Author Kare

Ingredients

For the salted water (if using)

• 6 cups water
• 2 tablespoons kosher salt

For the air-fryer tofu

• 1 block extra-firm tofu cut into approx. 3/4-inch cubes*
• 2 tablespoons cornstarch
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil

Instructions

Prepare the tofu

• Option 1 – Salt water boil: To a medium saucepan set over high heat, add 6 cups of water and 2 tablespoons of kosher salt. Add the tofu and boil for 10 minutes. Strain the tofu with a colander and drain well. Best flavor!
• Option 2 – Press: Use a tofu press or a stack of plates to press the excess liquid out of the tofu.
• Option 3 – Skip the press and just blot: I like to cut the tofu into slabs then use paper towels to blot the excess liquid and then proceed with the recipe. Excellent shortcut!

Toss tofu with cornstarch, seasonings, and oil

• Place the tofu in a large bowl. Sprinkle with cornstarch, garlic powder, paprika, salt, and pepper. Toss until the tofu is well-coated. Drizzle the olive oil on top and toss again.

Cook tofu in air fryer

• Preheat your air fryer to 400 degrees.
• Spread the tofu in the air fryer basket in a single layer.
• Air fry for 20 minutes, checking it and giving it a quick toss at the 15-minute mark.
• Serve as desired.

Notes

You can also tear the tofu into chunks for more crispy, craggy edges

Storage: Keep the cooked tofu in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months. I like to warm mine back up in the air fryer for crispiness. 

Nutrition

Serving: 1cup | Calories: 103kcal | Carbohydrates: 6g | Protein: 7g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 3860mg | Potassium: 165mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 124IU | Vitamin C: 0.01mg | Calcium: 45mg | Iron: 1mg

More Tofu Recipes

• Tofu Fried Rice
• Crispy Buffalo Tofu
• Crispy Pan-Fried Tofu
• Watermelon & Marinated Tofu “Feta” Skewers

FAQs About Crispy Air Fryer Tofu

Can I use soft tofu?
Soft tofu is too delicate and won’t get crispy. Stick to firm or extra-firm varieties.

Do I need to use oil?
A small amount of oil helps with browning but you can reduce or skip it for a lower-fat option.

Can I freeze cooked tofu?
Yes! Let the tofu cool completely, then freeze in an airtight container. Reheat in the air fryer for best texture.

The post Crispy Air Fryer Tofu appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• All About Basil Seeds
• Why You’ll Love Basil Seed Pudding
• Ingredients
• Adaptations/Variations
  • Sugar Free Basil Seed Pudding
  • Strawberry Basil Seed Pudding
  • Chocolate Basil Seed Pudding
  • High Protein Basil Seed Pudding
  • Chai Latte Basil Seed Pudding
• How to Make Basil Seed Pudding
• Tips for Success
• More Basil Seed & Chia Seed Recipes

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

The Story Behind the Recipe

This summer, my kid has been in a seasonal swim league, which has meant many extremely early mornings for us moms. One of the moms brought a delicious chia seed pudding in to share, and I was reminded what an excellent source of protein, fiber, and other nutrients chia seed pudding is.

But I’d recently learned about (and ordered) a bag of basil seeds, so I decided to go to town on creating an alternative but using basil seeds. It wasn’t long before I was hooked! I first heard about basil seeds via the Liz Moody podcast. I had no idea there was a seed out there so similar to chia seeds, but even healthier in some ways!

This Basil Seed Pudding recipe, my first of what may be many, is a classic mix of vanilla, cinnamon, and creamy coconut milk. It’s excellent with some fruit and nuts on top. My new fave healthy breakfast, for sure!

All About Basil Seeds

We know chia seeds are super healthy, but basil seeds are awesome too, and even better in some ways! They operate similarly, by developing a gelatinous outer layer when mixed with water. But basil seeds are said to have twice the fiber, potassium, prebiotics, iron, and calcium as chia seeds. (source; source).

They don’t taste like basil – in fact, just like chia seeds, they really don’t have much of a taste at all.

Why You’ll Love Basil Seed Pudding

• SO easy to make: Less than 5 minutes hands-on time. Doesn’t get easier!
• Meal prep perfection: Make it ahead of time and chill for easy, no-fuss, healthy breakfasts. Just top with berries and/or nuts and you’re good to go!
• Refreshing and delicious: I especially love this Basil Seed Pudding for warmer months, when I crave something cool for breakfast.
• Nutritious and satiating: One serving is packed full of fiber, protein, and all kinds of micronutrients. Plus this basil seed pudding keeps me full for hours!

Ingredients

• Basil seeds – Otherwise known as sabja or sweet basil seeds, basil seeds are somewhat hard to find locally, but I’m really hoping that changes soon. I get ZenBasil seeds on Amazon.
• Water – I find that basil seeds plump up best when they first get some time in water. So I give them an initial quick soak before adding the other ingredients. The good news is, they soak up the liquid fast – way faster than chia seeds do, actually!
• Coconut milk – I love the thick creaminess and subtle sweetness that coconut milk brings. You can also use your choice of milk – dairy milk, oat milk, almond milk, or soy milk all also work great. Make it your own!
• Pure maple syrup – I like to use maple syrup for some warm sweetness. Honey or even some granulated sugar will work too.
• Vanilla – I use pure vanilla extract, or if you’re worried about alcohol contact, vanilla powder is delicious, too.
• Cinnamon – Just a touch for a bit of cozy flavor.
• Salt – A pinch or two to bring out the flavors.

Adaptations/Variations

Sugar Free Basil Seed Pudding

• I sometimes swap in one teaspoon of granulated Stevia for the pure maple syrup for a lower-carb, sugar free basil seed pudding.

Strawberry Basil Seed Pudding

• Stir in a cup of chopped or pureed fresh or frozen strawberries with the coconut milk. Top with more chopped berries.

Chocolate Basil Seed Pudding

• Stir in 3 tablespoons of cocoa powder with the coconut milk (I like to use almost the whole can of coconut milk with this version). Double or even triple the sweetener until it’s perfect. Top with mini chocolate chips or – my fave – blueberries.

High Protein Basil Seed Pudding

• Stir in 1 cup cooked quinoa and 1/4 cup hemp seeds to increase the protein and make your Basil Seed Pudding even more hearty. You can also swap out some of the coconut milk for Greek yogurt, if you like.

Chai Latte Basil Seed Pudding

• Make a strong chai tea and soak the basil seeds in 3/4 cup of that instead of plain water. Add a pinch of cardamom, cinnamon, and ginger.

Tips for Success

• Don’t just swap basil seeds for chia seeds. Basil seed pudding is made a bit differently than chia seed pudding, because basil seeds really seem to like to soak up water before having creamy ingredients added to it.
• Use lukewarm water for the fastest, most efficient soaking.

I hope you love this Basil Seed Pudding as much as we do! It’s fast and easy to make, super healthy, and perfect for meal prep. It doesn’t get any better than this for breakfast prep!

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Basil Seed Pudding Recipe

This creamy vanilla-cinnamon pudding makes the perfect breakfast! Basil seeds are very similar to chia seeds, but even more full of nutrients. This pudding is SO simple to make and perfect for breakfast meal prep.

Course Breakfast

Diet Gluten Free, Vegan, Vegetarian

Keyword basil seed pudding

Servings 4

Calories 99kcal

Author Kare

Ingredients

• 3 tablespoons basil seeds
• 3/4 cup lukewarm water
• 3/4 – 1 cup coconut milk can sub milk of choice such as dairy milk, oat milk, almond milk, etc.
• 1 tablespoon pure maple syrup*
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon ground cinnamon
• Pinch salt

Instructions

• In a medium bowl, mix together the basil seeds and lukewarm water. Let sit at room temperature for 5 minutes until the seeds have soaked up the water. The mix will be thick and gelatinous.
• Whisk in 3/4 cup coconut milk, pure maple syrup, vanilla, cinnamon, and pinch salt. If you're happy with the thickness, you're done. For a slightly thinner pudding, add the remaining coconut milk.
• Can eat immediately or place in an airtight container and refrigerate for up to 4 days.

Notes

* Sugar Free Option

Swap in 1 teaspoon of granulated Stevia product

Nutrition

Calories: 99kcal | Carbohydrates: 7g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Sodium: 6mg | Potassium: 124mg | Fiber: 4g | Sugar: 2g | Vitamin A: 0.5IU | Vitamin C: 0.3mg | Calcium: 111mg | Iron: 2mg

More Basil Seed & Chia Seed Recipes

• Basil Seed Pudding
• Lemon Basil Seed Drink
• Coconut Chocolate Chia Seed Pudding
• Chocolate Chip Chia Pancakes
• Pumpkin Chia Pancakes
• Chia Seed Jam

The post Basil Seed Pudding 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.

This Instant Pot Coconut Red Lentil Soup is hearty, full of flavor, and so easy to make.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Instant Pot Coconut Red Lentil Soup
• Ingredients
• How to Make Instant Pot Coconut Red Lentil Soup
• More Instant Pot Lentil Soup Recipes

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

The Story Behind the Recipe

Other than Instant Pot hard-boiled eggs (they’re so easy to peel), lentil soup is my favorite thing to make in the Instant Pot. I love how the high-pressure environment infuses the lentils with all of the flavors around them. It’s hearty, delicious, and easy to make.

I have a very old recipe on Kitchen Treaty for a slow cooker coconut red lentil soup, but I wanted to make a version in the Instant Pot. So I tested ingredients and ratios and eventually settled on this Instant Pot Coconut Red Lentil Soup.

Not a super exciting story, but it is what it is, and resulted in a great new soup recipe for my keeper files, so I consider that a win!

Why You’ll Love Instant Pot Coconut Red Lentil Soup

• Fairly simple – the list of ingredients isn’t super short, but I think you’ll find this one comes together really simply.
• So full of flavor! – I love to finish this one with a squeeze of lemon and serve it with a side of warm buttered naan. Nothing better!
• Excellent leftovers – This is a great one to make for meal prep or just enjoy for lunch the next day after a hearty lentil soup dinner.

Ingredients

• Oil – I like to use a neutral cooking oil like vegetable or avocado oil. Olive oil is fine, but I find the flavor of the spices doesn’t come through quite the same.
• Onion & carrots – For a backbone of flavor and some extra nutrition.
• Garlic – A couple of cloves of fresh garlic for lots of flavor.
• Curry powder – Use your favorite curry powder from the store or you can make your own homemade curry powder, if you prefer.
• Coriander – An extra bit of coriander adds nice earthy flavor.
• Ginger – The ginger flavors complement the curry spices so well. I like to use fresh ginger, but in a pinch, ground ginger works fine.
• Vegetable broth – I’ve used water for this soup too, which is fine, but I prefer the added flavor of using veggie broth.
• Chickpeas – I like how they add a bit more fiber, protein, and texture to this Instant Pot red lentil soup.
• Diced tomatoes – One can. Plain diced tomatoes are great, or you can use fire-roasted for a smoky boost.
• Crushed red pepper – For a little hit of heat.
• Coconut milk – One can of full-fat coconut milk.
• Lentils – For this recipe, you’re going to want split red lentils, otherwise known as masoor dal. Split red lentils have had their hull removed and are split in half so that they cook faster and don’t keep their shape, instead thickening the soup with their lentil goodness.
• Fresh lemon juice & cilantro – For topping the soup.

This Instant Pot Coconut Lentil Soup is tasty, easy, and super hearty! It freezes well and makes an excellent meal prep soup recipe. I hope it’s as big a winner in your house as it is in ours!

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Instant Pot Coconut Red Lentil Soup

This hearty and full-of-flavor soup is so easy to make in the Instant Pot! Veggies, garlic, and ginger join up with curry spices + red lentils and chickpeas, then finished with coconut milk, for a creamy, protein-packed, stick-to-your-ribs soup.

Keyword instant pot coconut red lentil soup, instant pot lentil and chickpea soup, instant pot red lentil soup

Prep Time 20 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 20 minutes minutes

Servings 6 cups

Calories 484kcal

Author Kare

Ingredients

• 2 tablespoons vegetable oil can substitute another neutral-tasting cooking oil such as canola or avocado oil
• 1 medium yellow onion diced [about 1 1/2 cups]
• 3/4 cup diced carrots diced about the same size as the chickpeas
• 2 medium cloves garlic minced
• 1 tablespoon curry powder
• 1 teaspoon ground coriander
• 2 cups low-sodium vegetable broth
• 15 ounces chickpeas 1 can; drained and rinsed
• 14 ounces canned diced tomatoes 1 can
• 1 1/2 cup dried red lentils rinsed and sorted
• 1 tablespoon minced fresh ginger can sub 1/4 teaspoon ground ginger
• 1/4 teaspoon crushed red pepper flakes can sub 1/4 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 14 ounces coconut milk one can

For topping

• fresh cilantro
• lemon juice

Instructions

• Set the Instant Pot to "saute." Add the oil. When the oil is hot, add the onions and carrots. Sauté, stirring occasionally, until tender, 5-6 minutes. Add the garlic, curry powder, and ground coriander. Cook, stirring frequently, for one minute until the garlic and spices begin to get fragrant.
• Add the broth, chickpeas, tomatoes, lentils, ginger, crushed red peppers, and salt.
• Place the lid on the Instant Pot and make sure the release valve is in the "sealing" position. Press the "Manual" button. Set the timer for 15 minutes.
• The Instant Pot will warm up for 5-10 minutes then start cooking. After the 15 minutes is completed, carefully quick-release by flipping the release valve to "venting." Watch out for steam!
• When the venting is done, you can remove the lid of the Instant Pot. Add the coconut milk and stir until combined. Taste and add more salt if desired.
• Serve with lemon wedges for squeezing over the top and cilantro for garnish.

Nutrition

Serving: 1cup | Calories: 484kcal | Carbohydrates: 57g | Protein: 21g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 319mg | Potassium: 1014mg | Fiber: 21g | Sugar: 8g | Vitamin A: 2822IU | Vitamin C: 13mg | Calcium: 111mg | Iron: 9mg

More Instant Pot Lentil Soup Recipes

• Instant Pot Lentil Vegetable Soup
• Instant Pot Herbed French Lentil & Potato Soup
• Instant Pot Curried Carrot Red Lentil Soup
• Instant Pot Golden Lentil & Spinach Soup

The post Instant Pot Coconut Red Lentil Soup Recipe 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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