We’re loading up your classic vegetarian black bean chili with a wide variety of vegetables for a nutrient-dense, fiber-rich, super hearty chili situation, and I am there for it!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Black Bean Veggie Chili
• Ingredients
• How to Make Black Bean Vegetable Chili
• Tips for Success
• More Vegetarian Chili Recipes

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

The Story Behind the Recipe

It’s said that you should strive for 30 plant-based foods per week for gut microbiome diversity (source). Even as someone who eats a lot of plant-based foods, this sounded to me like a pretty overwhelming goal. So I set out to create a few super veggie-heavy recipes that get me a good amount of the way there. With cilantro, avocado, and jalapeños as a garnish, this black bean vegetable chili has 13 different plant-based foods. In a single bowl!

I’ve created a lot of vegetarian chili recipes over the years. I think chili can be so super hearty without any meat, and the possibilities really are endless. For this chili recipe, I wanted to create one that was absolutely jam-packed with veggies. I even added potatoes! Which is, admittedly, a super weird ingredient for chili, but it works. If you’ve ever had Amy’s vegetarian chili in the can, they have (or had, I can’t find it now) a veggie chili that has potatoes in it, and it’s delicious, so I figured that was permission enough to go for it.

I tested a few iterations of this Black Bean Veggie Chili, eventually settling on the one that packed in the most veggies but still tasted amazing. I’m super in love with this homemade veggie-packed chili, and I hope you love it, too!

Why You’ll Love Black Bean Veggie Chili

• Tastes amazing. I tested this chili a lot until I finally settled on one that was full of flavor AND full of veggies for the perfect Black Bean Vegetable Chili.
• Feel-good chili! We’ve got a massive variety of veggies in a protein-packed vegetarian chili.
• Meal-prep and freezer friendly. Whip up a big batch and freeze some or just have it in the fridge to enjoy all week long. (Check out my post about ideas for using up leftover chili if you want ideas about how to mix it up!)

Ingredients

• Olive oil – For sautéing the first layer of flavor: The onion, bell pepper, carrots, and garlic.
• Onion – I tend to use a standard yellow onion for this black bean veggie chili, but sweet onion or red onion will work too.
• Red bell pepper – Any bell pepper will work. If you only have green, yellow, or orange, go for it! This chili recipe isn’t fussy that way.
• Carrots – For some added color and veggie love.
• Garlic – Three cloves, minced, which is about a tablespoon. In a pinch, you can substitute 1 1/2 teaspoons of garlic powder, but I prefer fresh garlic here.
• Chili powder, cumin, oregano, and smoked paprika – All of the spices add tons of chili flavor. We’ve got spiciness from the chili powder, earthiness from the cumin and oregano, and smokiness from the smoked paprika.
• Black beans – You’ll want three cans, or about 4 1/2 cups cooked black beans from scratch.
• Diced tomatoes – Canned diced tomatoes, here. I like to use fire-roasted diced tomatoes for the added touch of smoky flavor.
• Vegetable broth – You can get the boxed version, make it from bullion (which is more cost-effective), or make your own veggie broth.
• Potatoes – I like to use Yukon Gold potatoes for their buttery flavor (and because I don’t have to peel them!) Red potatoes or peeled Russet potatoes will work, too.
• Salt & pepper – The classic flavor enhancers!
• Broccoli – Tiny-diced broccoli florets bring brassica-level nutrition and add some pretty green color. I love broccoli in this black bean veggie chili!
• Corn – Frozen corn is the easiest to use in this recipe. I like to grab the fire-roasted corn for added smokiness.
• Fresh lime juice – For a hit of acid and bright flavor.
• Garnish – Avocado, sliced scallions, sour cream or vegan sour cream, shredded cheese, and/or fresh cilantro to top it off.

Tips for Success

• Level-up the spiciness, if you like. This is a fairly mild chili recipe (assuming you use mild chili powder). If you want a spicier chili, you can do one or more of the following:
  • Add a diced jalapeno pepper or another fresh hot pepper along with the tomatoes and beans. 
  • Use a spicier chili powder blend. 
  • Add 1/2-2 teaspoons cayenne pepper. 
  • Add a pinch of crushed red pepper flakes with the tomatoes and beans. 
  • Add several dashes of Tabasco sauce or your favorite hot sauce at the end of cooking or pass it around so individuals can spice it up to their desired level.
• Freezer friendly: This chili freezes really well. I scoop leftovers into freezer bags, label, and stick in the freezer for super-easy future meals.

I hope this Black Bean Veggie Chili achieves keeper recipe level in your house like it has in ours! It’s hearty, satisfying, veggie heaven.

More Vegetarian Chili Recipes

• 20-Minute White Bean Chili
• Crock Pot 3-Bean Chili
• Sweet Potato Quinoa Chili
• Instant Pot Chili
• Black Bean & Mango Chili
• Pumpkin Red Lentil Chili
• Black Bean Pumpkin Chili

Print

Black Bean Veggie Chili Recipe

This might be the most veggie-packed chili out there! We're talking carrots, broccoli, corn, bell pepper – even potato (trust me!) Easy to make and super freezer friendly. A new fave!

Course Main Course

Cuisine American

Keyword black bean chili, black bean vegetable chili, black bean vegetarian chili, black bean veggie chili

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 463kcal

Author Kare

Ingredients

For the black bean veggie chili

• 1 tablespoon olive oil
• 1 medium onion diced; about 2 cups
• 1 red bell pepper chopped; about 1 cup
• 2 medium carrots diced; about 1 cup
• 3 cloves garlic minced; about 1 tablespoon
• 2 tablespoons chili powder*
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• 3 15-ounce cans black beans drained but not rinsed [3 15-ounce cans]
• 2 15-ounce cans fire-roasted diced tomatoes
• 1 1/2 cups low-sodium vegetable broth
• 2-3 medium Yukon gold potatoes scrubbed and diced small; about 2 cups
• 1 teaspoon kosher salt plus more, to taste
• 1/2 teaspoon freshly ground black pepper plus more, to taste
• 1 cup broccoli florets diced small
• 1 cup frozen corn I like fire-roasted corn for a added touch of smoky flavor, but any frozen corn kernels will do
• 1/2 lime squeezed

Optional toppings

• sour cream or vegan sour cream
• shredded cheddar or Monterey Jack
• fresh cilantro
• sliced jalapeños
• lime wedges for squeezing over the top
• chopped red onion, sweet onion, or scallions
• diced avocado

Instructions

• Set a large soup pot or Dutch oven over medium-low heat. Add the olive oil. When hot, add the diced onion, red bell pepper, and carrots. Saute, stirring occasionally, until tender, 5-6 minutes.
• Add the garlic, chili powder, cumin, oregano, and smoked paprika. Cook, stirring frequently, for another minute.
• Stir in the beans, tomatoes, vegetable broth, potatoes, salt, and pepper. Increase heat to high and cook, stirring, until the chili comes to a boil. As soon as it comes to a boil, reduce heat to low and simmer uncovered for 15 minutes, stirring occasionally.
• Stir in the broccoli and frozen corn and cook for an additional 10 minutes.
• Taste and add more salt and pepper if desired (I add another teaspoon of salt at least, but I like things on the salty side, so I like to keep the salt content modest so you can adjust to taste.) Squeeze the lime over the top. Serve with assorted toppings.

Notes

As written, this is a mild chili recipe. If you want a spicier chili, here are some ideas.

• Add a diced jalapeno pepper or another fresh hot pepper along with the tomatoes and beans. 
• Use a spicy chili powder blend. 
• Use 1/2-2 teaspoons cayenne pepper. 
• Add a hefty pinch of crushed red pepper flakes with the tomatoes and beans. 
• Add several dashes of Tabasco sauce or your favorite hot sauce at the end of cooking. 

* Chili powder note

Chili powders can really vary in heat. If you have a milder chili powder, use the full two tablespoons – if you have a more extreme chili powder, you may want to start with less then add more to taste. 

Freezer notes

This chili freezes really well. I scoop leftovers into freezer bags, label, and stick in the freezer for super-easy future meals.

Nutrition

Calories: 463kcal | Carbohydrates: 30g | Protein: 57g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 141mg | Sodium: 406mg | Potassium: 1493mg | Fiber: 10g | Sugar: 6g | Vitamin A: 1116IU | Vitamin C: 48mg | Calcium: 115mg | Iron: 10mg

The post Black Bean Veggie Chili Recipe appeared first on Kitchen Treaty.

We’ve got broccoli, zucchini, red bell peppers, snap peas, and spinach along with Thai green curry paste, coconut milk, and a generous squeeze of lime. You can enjoy this one as-is, or add your protein of choice. I’ll often add tofu or chickpeas to my protein and shredded cooked chicken to the resident carnivore’s bowl.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love These Thai Green Curry Vegetables
• Ingredients
• Adaptation Idea
• How to Make Thai Green Curry
• Tip for Success
• More Curry Recipes

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

The Story Behind the Recipe

This is another recipe I’ve had in the hopper for years! Every summer, we head up to the Southern Gulf Islands in British Columbia, and nearly every restaurant has a Thai green curry dish, each one better than the last.

My favorite is loaded up with veggies along with wedges of grilled tofu, then topped with chopped almonds and shredded carrots. It’s incredible!

So a few years ago, I decided to work on recreating the dish at home. It seemed like the perfect One Dish Two Ways recipe – a “fork in the road” recipe where it starts out vegan or vegetarian, then you divide it in half and add meat to one half for the carnivores.

I’ve made this one many times with chicken for my guy and leaving it vegetarian for me. It’s super flexible that way!

I decided that for publishing this Thai green curry recipe, I’d leave it to veggies only, then you can give it the “pick your protein” treatment if you like. Add tofu, chickpeas, white beans, seitan, or chicken – or just enjoy the veggies just as they are! No matter how you serve it up, it’s SO tasty.

Why You’ll Love These Thai Green Curry Vegetables

• SO full of flavor. Garlic, ginger, Thai green curry paste, coconut milk … it’s just the best combo.
• Super flexible. Subtract or add veggies and make it yours. Add a protein if you like. Serve it over cauliflower rice for a lower-carb version or quinoa for a bit more protein.
• Easy! SO easy!
• Simple to prep ahead. Chop up the veggies, garlic and ginger beforehand, then keep the veggies in one container and the garlic and ginger in another in the fridge for up to 2 days. Perfect for when you want a healthy weeknight dinner but are short on time.

Ingredients

• Oil – Any neutral cooking oil like vegetable oil or avocado oil will work well.
• Thai green curry paste – I prefer Thai Kitchen Brand, but use whichever one you like. Note that Thai Kitchen green curry paste is pretty mild, so you might grab another if you want a spicier Thai green curry. I also add crushed red pepper flakes as garnish to add a bit of heat.
• Salt, garlic, & ginger – Helps enhance/add to the flavors of the Thai green curry paste.
• Veggies – Broccoli, zucchini, red bell pepper, sugar snap peas, and baby spinach
• Coconut milk – I like to use full-fat canned coconut milk for the richest curry.
• Brown sugar – Just that touch of sweetness really helps to round out the flavor.
• Cornstarch – This is to help thicken the sauce to give it a more velvety texture. You can totally leave it out if you prefer!
• Lime – Lime zest lends flavor (traditionally you might find kaffir lime leaves in Thai green curry, but that’s an ingredient that’s really hard for me to find in my area, so I use lime zest + serve lime wedges to squeeze over the top of the curry.
• Thai basil – Fresh Thai basil can be found in the produce section of most grocery stores.
• For serving – Rice, chopped almonds, more Thai basil, lime wedges, crushed red pepper flakes, shredded carrots

Adaptation Idea

• Add chickpeas, white beans, edamame, tofu, or chicken for some additional protein.

How to Make Thai Green Curry

You’re gonna LOVE how easy it is to make vegetable Thai green curry!

You’ll want to chop your veggies in advance, because once you start cooking, the process goes pretty quickly. And make sure you have some rice ready to go.

First, saute the green curry paste, garlic, and ginger in the oil for just a bit to help liven up the flavors. Next, add water and all of the veggies except for the spinach.

Cover and let that simmer until the veggies are tender, then stir in the coconut milk. Stir the cornstarch with a little water and pour that in too.

Simmer gently until thickened, then stir in the lime zest, spinach, and Thai basil.

Taste and add more salt if desired. That’s it!

Serve over rice and garnish how you like.

Tip for Success

• Once you’ve added the coconut milk, do not boil the mixture. This can cause the coconut milk to split or curdle. If that does happen, it will still taste okay, don’t worry! It just doesn’t look as appetizing or have quite the lovely silky texture.

I hope you love this Thai green curry vegetables recipe as much as we do! It’s such a delicious way to enjoy veggies, and super flexible too. I love this as a one-dish-two-ways recipe – it’s so easy to just add your protein of choice!

More Curry Recipes

• Chickpea & Tomato Curry
• Chana Masala
• Slow Cooker Red Lentil & Chickpea Pumpkin Curry
• Slow Cooker Red Lentil & Chickpea Curry with Potatoes & Peas
• Thai Green Curry Soup
• Thai Red Curry

Print

Thai Green Curry Vegetables Recipe

I love this full-of-flavor curry dish as-is, or give it the "pick your protein" treatment. I'll often dish this up with chickpeas or diced tofu stirred into my portion and shredded chicken stirred into the carnivore's bowl.

Keyword thai green curry, thai green curry vegetables

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 176kcal

Author Kare

Ingredients

For the Thai Green Curry:

• 1 tablespoon vegetable oil or another neutral cooking oil
• 3 tablespoons Thai green curry paste I like Thai Kitchen brand
• 1/4 teaspoon kosher salt + more to taste
• 1 medium clove garlic minced
• 2 teaspoons minced fresh ginger about a pinky-sized piece, peeled
• 3/4 cup water can substitute low-sodium veg broth for a bit more flavor
• 2 cups broccoli florets
• 1 medium zucchini cut into half-moons
• 1 red bell pepper cut into strips
• 1/2 cup sugar snap peas or snow peas
• 1 cup coconut milk from the can
• 1 teaspoon brown sugar
• 2 teaspoons cornstarch mixed with 1 tablespoon water
• 3 cups baby spinach
• 2 teaspoons lime zest from one medium lime
• 10 leaves Thai basil roughly chopped

Serve with:

• cooked brown rice or quinoa
• Thai basil leaves
• lime wedges for squeezing over the top
• chopped almonds
• crushed red pepper flakes

Instructions

• Set a large saute pan over medium-low heat and add the oil. When hot, add the green curry paste, 1/4 teaspoon salt, garlic and ginger. Stir frequently for a minute, then stir in the 3/4 cup water and add the broccoli, zucchini, red bell pepper, and sugar snap peas (or snow peas). Cover and simmer until the veggies are bright and just becoming tender, about 3 minutes.
• Stir in the coconut milk and brown sugar. In a small bowl, stir the cornstarch with 1 tablespoons cold water and add that to the pan. Increase heat to medium high and bring just to a light boil then immediately turn the heat to low, simmering until thickened, 2-3 minutes. Be sure you don't cook this at a high/rolling boil, or the coconut milk might break/curdle.
• Stir in the spinach, lime zest, and fresh Thai basil until and stir until wilted, about a minute. Remove from heat. Taste and add more salt until it's perfect for you (I usually add about 1/4 teaspoon more).
• To serve, spoon over cooked quinoa or rice and garnish with more Thai basil, chopped almonds, crushed red pepper if you want some heat, and lime wedges for squeezing over the top.

Notes

Servings: 3 large or 4 medium servings

Nutrition info does not include rice

Nutrition

Serving: 1serving | Calories: 176kcal | Carbohydrates: 13g | Protein: 5g | Fat: 13g | Saturated Fat: 11g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 194mg | Potassium: 622mg | Fiber: 4g | Sugar: 6g | Vitamin A: 5394IU | Vitamin C: 103mg | Calcium: 91mg | Iron: 4mg

The post Thai Green Curry Vegetables Recipe appeared first on Kitchen Treaty.

We’ve got chickpeas, broccoli, and pasta in a creamy, cheesy sauce, topped with cheddar and baked until melty and bubbling. Vegetarians don’t have to miss out on the casserole comfort when we have this cheesy, creamy chickpeas with pasta recipe!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Chickpeas with Pasta Recipe
• Ingredients
• Adaptations/Variations
• How to Make Broccoli Cheddar Chickpea Noodle Casserole
• Tips for Success
• More Chickpea Comfort Food Recipes
• Get Good Recipe Karma

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

The Story Behind the Recipe

Fall is just about here, and with it, I’m craving all the comfort food. I’m also craving easy dinner recipes that have the bonus of easy leftovers for lunches or another dinner later on in the week. I’m also craving pasta and creamy broccoli cheddar.

Basically, this Broccoli Cheddar Chickpea Noodle Casserole is the result of all of my cravings.

I wanted to riff on tuna noodle casserole, but make it vegetarian, hence the chickpeas … but then I was really liking the idea of adding a cheesy component, and broccoli seemed like a natural addition.

I wrote down a recipe I thought would work and gave it a try, fully expecting to have to tweak it before the recipe hit prime time. It was perfect the first time. I LOVE it when that happens!

Why You’ll Love This Chickpeas with Pasta Recipe

It’s easy to make with homemade, wholesome ingredients. It starts with onion and garlic and some seasonings, then we add flour to make a roux. From there, we add veggie broth, milk, and cheese, creating a full-of-flavor, luxuriously creamy sauce. Stir in the pasta and broccoli and pour it into a casserole dish. Top with cheese, bake until bubbly, dig in!

All you need is a simple salad with a light vinaigrette alongside, or even just a hunk of bread, considering your casserole has some veggies already!

Ingredients

• Pasta – I love using curly pasta (rotini shape) in my chickpea pasta casserole. For an added boost of protein and in keeping with the theme, I like to opt for chickpea pasta, but plain ol’ pasta will do.
• Broccoli – You’ll want it blanched so that it’s cooked just right when you serve your casserole. It’s a pain to cook it separately, so I like to throw the broccoli in with the pasta in the last couple of minutes of cooking. Easy peasy way to accomplish blanched broccoli!
• Butter – I like to use unsalted in order to better control the overall salt levels. You can use half and half olive oil and butter instead, if you want to add a dose of healthy fats.
• Flour – To thicken the sauce for a luxuriously creamy result.
• Thyme, dried mustard, and smoked paprika – These herbs/seasonings add some nice flavor notes and highlight the cheesy flavor.
• Onion & garlic – For a nice backbone of flavor.
• Veggie broth – Grab some low-sodium vegetable broth at the store, or save your scraps and make vegetable broth in your Crock Pot!
• Milk – You can use dairy milk or your favorite unsweetened plant-based milk. I like to use full-fat oat milk in this one just because it’s super creamy and it’s what I usually have on hand.
• Chickpeas – One can (about 1 1/2 cups), drained and rinsed.
• Cheddar cheese – I like to use sharp cheddar for a nice cheesy boost of flavor.
• Salt & pepper

Adaptations/Variations

• Vegan Broccoli Cheddar Chickpea Noodle Casserole: Substitute vegan butter, vegan milk, and vegan cheddar, or you can even leave out the cheese entirely. It will still have excellent flavor!
• Vegan Chickpea Noodle Casserole: Leave out the cheese and top with breadcrumbs or cracker crumbs. You can even sauté some celery and red bell pepper and/or add some cauliflower florets with the broccoli to increase the veggie factor.
• Gluten-Free Chickpea Noodle Casserole: Use chickpea pasta or swap in brown rice pasta or another gluten-free pasta.

How to Make Broccoli Cheddar Chickpea Noodle Casserole

First, you’ll want to cook the pasta, but only to al dente (it will cook the rest of the way in the oven). In the last couple of minutes of cooking the pasta, toss in the broccoli so it’ll blanch. Drain the pasta and broccoli in a colander and set aside.

Next, you’ll make the creamy sauce. Just sauté the onion, add the flour and seasonings and cook, stirring frequently, then add the garlic.

Slowly pour in the broth and milk, stirring frequently, until thick and rich.

Now, you’ll toss in the cooked pasta and broccoli as well as the chickpeas and some of the cheddar. Taste and add more salt and pepper if you like.

Scoop the mix evenly into the baking dish and top with the rest of the cheese.

Bake until bubbly comfort food casserole perfection and devour!

Tips for Success

• Cook the pasta JUST until al dente. Otherwise, the end result might have mushy, overcooked pasta.
• Cook the flour for the full three minutes. This is important to prevent any raw flour taste.

More Chickpea Comfort Food Recipes

• BBQ Chickpea Sloppy Joes
• Slow Cooker Pumpkin, Chickpea, & Red Lentil Curry
• Vegetarian Chicken Noodle Soup (with chickpeas)
• Lemon Chickpea Orzo Soup
• Chickpea & Rice Soup
• Chickpea Tomato Curry
• Vegetarian Wellington
• Vegetarian White Bean Chili

Get Good Recipe Karma

If you love this recipe (or even if you don’t!) please, please, please come back and leave a rating! It’s so helpful for me to make sure this chickpea casserole recipe is just right – and it’s super beneficial for other readers, too.

Print

Broccoli Cheddar Chickpea Noodle Casserole Recipe

Creamy, cheesy, full-of-flavor and super satisfying! This cozy chickpea casserole hits all the right notes and makes the perfect comfort-food meal.

Keyword broccoli cheddar chickpea noodle casserole, chickpea casserole, chickpea pasta, chickpeas with pasta recipe

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 493kcal

Author Kare

Ingredients

• 8 ounces rotini pasta I like to use chickpea rotini pasta to increase the protein
• 4 cups broccoli florets 1/2-inch to 1-inch in size
• 6 tablespoons unsalted butter
• 1 medium yellow onion diced
• 1/3 cup all-purpose flour
• 1/2 teaspoon dried thyme
• 1/2 teaspoon mustard powder
• 1/4 teaspoon smoked paprika
• 2 medium cloves garlic minced
• 2 cups vegetable broth
• 1 cup milk I use full-fat unsweetened oat milk but 2% or whole milk work too
• 1 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste
• 15 ounces chickpeas 1 can, drained and rinsed
• 3 cups sharp cheddar cheese about 6 ounces; shredded; divided

Instructions

• Preheat oven to 350°F and have an 8"x8" baking dish ready.
• Cook the pasta JUST TO AL DENTE, according to package directions. When the pasta has about 2 minutes left to cook, add the broccoli to the still-cooking pasta. Drain the pasta and broccoli and set it aside.
• Set a large pot or skillet over medium heat. Melt the butter in the pot, then add the onions. Saute until tender, about 5 minutes. Add the flour, thyme, dry mustard, and smoked paprika and cook, stirring continuously for 3 minutes. Add the garlic and cook for another 30 seconds.
• Slowly pour in the vegetable broth, whisking continuously. Add the milk. Increase the heat to medium-high and cook, stirring constantly, until thickened.
• Stir in the cooked pasta and broccoli, the drained can of chickpeas, and 2 cups of the cheese. Taste and add more salt and pepper if desired.
• Pour the mixture into your baking dish and top with the remaining 1 cup of cheddar, spreading it evenly over the top.
• Bake until bubbly and the cheese is melted, 20-25 minutes. Serve.

Notes

Storage/reheating notes:

Cover tightly or transfer to an airtight container and store in the fridge for up to 3 days. Warm leftovers in the microwave or gently over the stovetop (you can add a splash of water or broth if needed).

Nutrition

Serving: 1g | Calories: 493kcal | Carbohydrates: 42g | Protein: 25g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 865mg | Potassium: 412mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1193IU | Vitamin C: 43mg | Calcium: 414mg | Iron: 5mg

The post Broccoli Cheddar Chickpea Noodle Casserole Recipe appeared first on Kitchen Treaty.

When I first started this blog, things were simpler. I was a vegetarian who could eat dairy. My husband was the same as he is now – he’d eat anything. And our daughter wasn’t around yet. It was easier to create one-dish-two-meals recipes then than it is now, but honestly, I’ve never found those types of recipes easy. In application, they’re usually not all that much extra work, but the one-dish-two-ways recipes take awhile to develop and refine and get just right and then to write the recipe in a way that’s not overly complex is yet another challenge that I haven’t quite nailed yet. But I’m going to keep trying!

Anyway, this one-dish-two-ways meal has been happening around here for a few months now and I think I’ve got it down pat. Though I cook it up in two separate pans at one time and that 10 minutes or so of dual cooking time can get a little frantic, in the end it comes together quickly and relatively easily. 

If you think I’m going to say even our picky daughter eats this Cashew Veggie Stir Fry, well, nope. I get my tofu version, my guy gets his meaty version, and our daughter gets her chicken nuggets or grilled cheese or mini corn dogs (a recent addition to her protein rotation that we celebrated – pretty much gotta have a picky eater of your own to understand. 🙂 )

I will say I think our kiddo is missing out, though! I love this dinner recipe, and though we’re a little burnt out after I’ve tested it time and time again (hazard of being a food blogger), after we take a bit of a break I can confidently say this one will for sure be in weekday dinner rotation. The tofu in one pan, chicken in the other stir-fry formula might actually be one I carry forward into new recipes, too. I’m thinking something peanut-based. Yes?

This recipe is adapted from this Cashew Chicken recipe from Averie Cooks. If you’re looking at making an all-chicken version, stop reading right here and just head on over to Averie Cooks. She’s got the perfect super-delicious situation for meat-eaters over there. 

I started with her recipe, but divided it into two pans – chicken in one, tofu in the other. I found that when you divide the sauce between two pans, there’s not quite enough, so I doubled the sauce recipe (plus, it’s really really tasty, and the more the better as far as I’m concerned!) I also added rice to the equation, because to me, the added carb quotient helps it feel like a complete meal. 

I love the crunch of cashews, the little-bit-crispy tofu, the tender veggies, and the salty-sweetness of the sauce. Obviously I haven’t tried the chicken side of things but suffice it to say my guy is all over it. 

This recipe makes the perfect amount for us – half for dinner, the other half for lunch the next day. Though it’s best fresh out of the pan, the leftovers are still totally delicious. 

If you want to make an all-tofu version of this glorious Cashew Veggie Stir Fry, just double the tofu portion along with the cornstarch, salt, and pepper, then cook it all up in a large pan. You may want to start with adding about 1/2 the sauce and then go from there until it’s just the way you like it. 

Maybe one day I’ll be able to come up with a One Dish Three Ways version of this recipe so there’s a version our daughter loves too. Until then, thank goodness for mini corn dogs. 

(more…)

The post Cashew Veggie Stir Fry with Chicken or Tofu (One Dish, Two Ways!) appeared first on Kitchen Treaty.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Veggie Mac & Cheese Recipe
• Ingredients
• How to Make Veggie Mac & Cheese
• What to Serve with Veggie Mac & Cheese
• More Mac & Cheese Recipes

• Jump to the full, printable recipe
• Read reviews and comments
  

The Story Behind the Recipe

This veggie mac and cheese recipe was contributed by the fabulous Gina Matsoukas of Running to the Kitchen, and she shares her story behind the recipe here.

I married a first-generation Greek. His go to comfort meal is “pita” (basically Spanikopita and every other variation of it) that his mom would make from scratch every week, not a simple thing like American meatloaf or some creamy casserole. Despite the fact that I love being in the kitchen and cooking, made-from-scratch phyllo dough and Greek dishes that try and compete with my mother-in-law’s are just not something I’m willing to do.

So for (almost) 10 years now, when I want to make a dinner I know he’ll love, my go-to is mac and cheese, the one “true” American meal he actually likes.

Why You’ll Love This Veggie Mac & Cheese Recipe

Well, first of all, it’s SO easy to make!

This Veggie Lovers’ Stovetop Mac & Cheese recipe is literally a one-pot meal. No roux needed and not even a colander in sight.

If you have leftover cooked vegetables on hand, even better, just throw them in. If not, a simple quick steam (I used the microwave for convenience) is all you need.

One word of caution though, this is definitely a time sensitive recipe so have all your prep work done before starting and make sure the cheese is grated and ready to go.

Ingredients

• Pasta – I like whole wheat pasta to make this veggie mac and cheese a little more wholesome.
• Broccoli, carrots, cauliflower, and frozen peas – four veggies packed in! YES!
• Milk – I like whole milk for this recipe which adds a nice richness
• Garlic powder, onion powder, dry mustard, salt, and pepper – adds lovely flavor to mac and cheese.
• Gouda, sharp cheddar, and parmesan cheeses – This trio is glorious in mac and cheese, but you can use just cheddar or even swap in some gruyere.
• Breadcrumbs – makes a nice topping if you like.

How to Make Veggie Mac & Cheese

First, steam the veggies so that they’re tender.

Then, add the liquid ingredients to a large pot and stir in the pasta. Cook, stirring, until the pasta is tender and the liquid has thickened.

Stir in the cheese, and then the veggies.

That’s it! So easy, right?!

What to Serve with Veggie Mac & Cheese

• I love a good green salad with mac and cheese, but with all of the veggies in this macaroni and cheese, just a simple salad is fine!
• These soft and fluffy rolls go great with just about anything!
• Balance all those veggies with some fruit! This raspberry lemonade smoothie hits the spot, or how about a batch of green sunshine smoothies?

More Mac & Cheese Recipes

• This one’s the grand kahuna, closing in on 1000 reader comments and over 100 five-star reviews! This is indeed, in my humble opinion, the best baked mac & cheese recipe ever.
• Jalapeno macaroni and cheese is spicy, cheesy, and oh-so good.
• This stovetop butternut squash mac and cheese has cheese, winter squash, and heavy cream – seriously decadent.
• Southwest mac & cheese is an interesting twist on the comfort food! It’s a one-dish-two-ways recipe – add chicken to the carnivores’ portions.
• Here’s another veggie “Mac and cheese” recipe – I use quotes because the sauce is made entirely of sweet potatoes and butternut squash, no cheese in sight! The perfect vegan comfort food meal.
• Another dairy-free and vegan mac and cheese recipe is this luxuriously creamy cashew-based stovetop number. It is SO EASY and so good.

This veggie mac and cheese is so creamy, cheesy and decadent even meat-and-potatoes types won’t care that it’s loaded up with veggies. Although, a little sprinkling of crispy chopped bacon on top wouldn’t be the worst idea in the world if that’s your thing.

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Veggie Mac & Cheese

Do you love cheese-smothered veggies? And do you dig mac and cheese? Then this creamy, cheesy, veggie-packed mac and cheese recipe is for you. Broccoli, cauliflower, peas, and carrots join up with whole-wheat pasta plus three cheeses for comfort food with a veg-heavy twist. 

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Author Kare

Ingredients

• 3 cups cauliflower florets
• 3 cups broccoli florets
• 2-3 medum carrots peeled and chopped (1 cup)
• 8 ounces whole wheat rotini or similar shape pasta
• 3 cups whole milk
• 1/2 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon ground mustard
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon ground black pepper plus more to taste
• 6 ounces gouda cheese shredded (about 1 1/2 cups)
• 4 ounces sharp cheddar cheese shredded (about 1 cup)
• 2 ounces Parmesan cheese shredded (about 1/2 cup)
• 3/4 cup frozen peas
• 1-2 tablespoons breadcrumbs for topping
• Red pepper flakes for garnish optional

Instructions

• Steam the veggies. Fill a large pot with about 1 inch of water. Set a vegetable steamer inside and set over high heat. Place the veggies on the steamer. (If you don’t have a vegetable steamer, just place the vegetables directly in the water). Cook, covered, until the vegetables are lightly tender, 2-3 minutes. Remove from heat and drain in a colander. Set aside. You can also steam the veggies in the microwave by adding them to a microwave-safe bowl along with about 1/4 cup of water. Top with a microwave-safe plate and cook on high for about 3 minutes, until the veggies are tender. Be careful when removing the plate – lots of steam will escape!
• Make the mac and cheese. (Note: Have all of your cheeses grated and ready at this point!) Place the milk, pasta and seasonings in a medium stock pot (you’ll want a pot with high sides because you’ll be adding everything to this pot later) over medium-low heat.
• Stirring often so pasta doesn’t stick, cook until pasta is al dente (time will vary by brand/shape) and milk starts to thicken.
• Remove the pot from heat. Slowly sprinkle in the grated cheese, stirring constantly, until melted.
• Add the vegetables and stir gently until everything is well combined and coated in the milk and cheese sauce. Season to taste with more salt and pepper, if desired.
• Serve. Spoon into bowls and top with a sprinkling of breadcrumbs and/or red pepper flakes.

Notes

Meat option:

Top individual servings with cooked, chopped bacon.

Recipe contributed by Gina Matsoukas of Running to the Kitchen

The post Veggie Mac & Cheese appeared first on Kitchen Treaty.

So about this salad.

First off: Broccoli and apples may seem like a weird combination (I know I wasn’t sure about it initially), but this salad is all over Pinterest and this salad received great reviews – and they both really do look delicious – so I thought I’d give a version a whirl.

I’m glad I did! This Broccoli Apple Salad with Creamy Tahini-Lemon Dressing is sort of like a mash-up of Broccoli Raisin Salad and classic Waldorf salad, but without the mayo.

I left the mayo out because I wanted to a healthier version, and I thought a creamy, almost nutty vinaigrette would really make the ingredients shine. Olive oil is, of course, a must in vinaigrette dressing, and I included some lemon juice to add zing (and to help keep the apples from turning brown when the salad is made ahead of time). Tahini whisked in makes this dressing super creamy and full of flavor – so good.

The crunch of the broccoli and apples along with the chewy sweetness of the raisins are set off perfectly by the dressing. I think I’ve found my new favorite potluck salad.

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Broccoli Apple Salad with Creamy Lemon-Tahini Dressing

This crunchy, fresh salad comes together in a flash. It’s the perfect healthy option for parties and potlucks.

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Author Kare

Ingredients

For the Creamy Tahini-Lemon Dressing:

• 3 tablespoons extra virgin olive oil
• 2 tablespoons tahini sesame seed paste
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons pure maple syrup
• 1 tablespoon Dijon mustard
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For the Broccoli Apple Salad:

• 1 medium head broccoli about 1 pound, cut into bite-size pieces (about 4 cups)
• 3 medium apples I recommend gala, pink cripps, or fuji cored and cut into bite-size pieces
• 1/2 small red onion diced (about 1/3 cup)
• 1/3 cup golden raisins dried cranberries also work
• 1/4 cup candied sliced almonds plain sliced almonds, unsalted pepitas, or unsalted sunflower seeds

Instructions

• First, make the dressing. Add all dressing ingredients to a small bowl and whisk until smooth. Set aside.
• Assemble the salad. Add the broccoli, apples, onion, and raisins to a large bowl and stir gently to combine.
• Pour the dressing over the top and stir gently until everything’s coated with the dressing. At this point you can refrigerate the salad for several hours before serving.
• Just before serving, sprinkle the nuts or seeds over the top.

The post Broccoli Apple Salad with Creamy Lemon-Tahini Dressing appeared first on Kitchen Treaty.

Even after I took my first bite, I wrinkled my nose a bit. It was … sort of bitter and weird. But then I kept going. That sour/tart, astringent taste soon became addicting – before I knew it, I couldn’t get enough.

(more…)

The post Broccoli & Meyer Lemon Pizza appeared first on Kitchen Treaty.

Not that I’ve ever met that kind of vegetarian. In fact, such a vegetarian might not even exist. But in my fertile and dramatic little mind, they do. And I don’t ever want to be one.

This broccoli raisin salad recipe reminds me of how, usually, it’s not necessary to be pushy about it anyway. Most people will go out of their way to make sure their dear vegetarian friends can eat as well as their meat-loving selves. Vegetarians: how many times have you been at a restaurant with a meat-eater and the first thing they do is scan the menu to make sure there’s a veggie option or two for you? Every time? Me too!

Last summer, we hosted a small barbecue, and a good friend mentioned she was bringing broccoli raisin salad. It’d been awhile since I had enjoyed this potluck mainstay, but I remembered bacon as a primary ingredient. No biggie – everyone else will love it, and lord knows I was going to find plenty enough to eat either way.

But then she showed up, classic broccoli raisin salad in hand – and a little bowl of chopped up bacon on the side. Meat optional?! Hey, that’s my schtick!

Naturally, that method of serving was a hit among meat-eaters and vegetarians alike. Enthusiastic bacon lovers got to pile up on the stuff; vegetarians (okay, just me) could easily avoid the meat altogether.

I’m not sure who ever came up with the odd combination of broccoli and raisins, but I would like to kiss them. This stuff is classic picnic fare for a reason – it’s darn delicious, perfectly portable, and super, duper easy to whip up. As it turns out, it’s also easy to customize for meat-eaters and vegetarians alike, and you know I’m all over that.

At its core, this salad is only six ingredients: broccoli, raisins, chopped red onion, and a simple creamy dressing of mayo, vinegar, and sugar.

Personally, I think a liberal addition of roasted, salted sunflower seeds is a must. Others might loathe the seeds, but they’re gaga for bacon bits. So, just like my thoughtful friend, I serve the sunflower seeds and bacon on the side.

Cherry tomato halves, feta cheese, cheddar cubes, carrot shreds, and chopped walnuts are other optional toppings that will undoubtedly please a variety of palates – high maintenance or otherwise.

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Broccoli Raisin Salad Your Way (with Optional Bacon & Sunflower Seeds)

The classic crunchy picnic salad, slightly deconstructed. Both vegetarians and meat-eaters alike can customize to their liking, and everyone's happy.

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 4 -6

Author Kare

Ingredients

• 5 cups fresh broccoli florets about 1 medium head broccoli
• 1/2 cup diced red onion about 1/2 small onion
• 3/4 cup raisins
• 1/2 cup sliced cherry tomatoes optional
• 1/2 cup mayonnaise
• 1 tablespoon white vinegar
• 1 tablespoon sugar
• Pinch salt to taste

Optional toppings:

• 5-6 slices bacon cooked, drained, and crumbled
• 1/2 cup roasted salted sunflower seeds

Instructions

• Add broccoli, onion, raisins, and cherry tomatoes, if using, to a large bowl.
• In a small bowl, whisk together the mayonnaise, vinegar, and sugar. Stir in a pinch of salt, if desired.
• Pour dressing over broccoli and toss well.
• Serve with bacon and sunflower seeds in separate bowls on the side so individuals can add toppings as desired.
• Keeps refrigerated in an airtight container for several hours.

3.2.2089

The post Broccoli Raisin Salad Your Way (with Optional Bacon & Sunflower Seeds) appeared first on Kitchen Treaty.

Okay, maybe a roaring fire would take the edge off too. Or a bubble bath with a Lush bath bomb (butterball, please) followed up with a fresh new pair of fuzzy socks. Or a cuddle on the sofa and an episode of Breaking Bad queued up on Netflix.

But today we’re talking about comfort food so we’ll pretend that winter is your fever, and this cheesy broccoli soup is your only cure …  your cowbell.

(more…)

The post Cheesy Broccoli Soup in Sourdough Bread Bowls with Optional Ham appeared first on Kitchen Treaty.

The latter rarely happens. Especially lately.

What usually does happen? Leftover crudites. Carrots, celery, green onions, peppers, broccoli … they get piled in a baggie at the end of the night, and shoved to the back of the fridge.

I say, give the leftover crudites new life! Bring ’em out the next morning, cut ’em up, and stick ’em in a frittata! Rise, leftover crudites, rise!

Well, except for the veggies that won’t cook up so deliciously, like cucumbers and radishes. Sorry, little buddies.

Using the six eggs to two or so cups veggies to one cup cheese ratio as a rough guide (which I first learned of thanks to Tea Austen and her glorious Clean Out the Fridge Frittata (which I can no longer find online, sadly!) This frittata makes for a delicious breakfast either in a single layer … or even sandwich together a couple of slices with a nice bit of cheese melted in the  middle.

Either/or.

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Leftover Crudite Frittata

This easy-to-assemble veggie frittata recipe makes use of leftover crudites, a party staple. We all end up with leftover veggies from the crudite platter – especially this time of year – so why not give ’em a (delicious) second life at breakfast time?

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 8 slices

Author Kare

Ingredients

• 1 – 2 tablespoons olive oil
• Roughly 2 1/2 cups chopped leftover crudites like carrot and celery sticks peppers, green onions, broccoli, cauliflower, mushrooms, etc. (I’d recommend skipping the cucumbers, radishes, and anything else that generally doesn’t cook up that well, unless you’re more daring than me.)
• 1/2 teaspoon dried rosemary optional
• 6 large eggs
• 1 cup shredded cheese like cheddar or monterey jack – or whatever else floats your boat
• 1/2 teaspoon salt
• Fresh ground pepper to taste

Instructions

• Heat the oven to 350 degrees Fahrenheit.
• Cut the veggies into small pieces. You want 2 1/2 cups or so of diced vegetables.
• In a 8- or 10-inch cast iron skillet, heat the olive oil over medium heat.
• Add the veggies, and saute over medium heat until they’re tender, about 10 minutes.
• Stir in the rosemary, if using, and cook for another minute or so more.
• Remove from heat.
• Crack the eggs into a medium bowl, and whisk together.
• Stir in the salt, pepper, and cheese.
• Pour the egg and cheese mixture into the cast iron skillet, and stir, mixing the vegetables with the egg mixture.
• Move the skillet to the oven and bake for about 15 minutes, until the middle is set (it doesn’t jiggle when you shake the pan a little).
• Cut into slices and serve plain or with salsa. Or double-decker with some cheese in the middle. Yum.

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