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.

The combination of textures in a creamy, full-of-flavor dressing are, in a phrase, on point.

Red grapes add a sweet, juicy bite, and toasted pecans + bits of crunchy celery add a satisfying crunch. And that creamy dressing, made with tangy Greek yogurt, mayo, lemon and dill … this creamy chickpea salad is so, SO good stuffed inside a croissant.

The Story Behind the Recipe

I’m always excited about the recipes I share with you, but this creamy chickpea salad sandwich is one that I’m extra excited about. It hits on all fronts: It’s super easy to make, perfect for making ahead, and – oh yeah – tastes amazing!

I’ve been seeing a lot of chicken salad recipes with grapes and pecans, and I felt driven to make a version with chickpeas. I am SO GLAD I DID.

Ingredients

For the chickpea salad:

• Chickpeas – I use two cans, which equates to about four cups of chickpeas.
• Pecans – Chop them pretty finely and toast them. Worth it!
• Celery – For that classic chicken salad flavor and a bit of satisfying crunch.
• Onion – Red onion is perfect. I mince it VERY finely because I love the flavor and the bit of crunch but don’t want to find a huge piece of onion in my chickpea salad sandwich.
• Grapes – Many chicken salad recipes called for halved grapes, but I go one step further and quarter them. For me, this just makes more sense for a chickpea version because chickpeas are on the smaller side and in something like this, the textures are more satisfying when the sizes can match up. Plus, you’re more likely to get a sweet juicy grape in very bite!

For the dressing:

• Greek yogurt – Full fat, plain. Sour cream will work as a sub, too, but I like the added health benefits of Greek yogurt (protein, probiotics, etc.) (source)
• Mayonnaise – Adds another note of creamy flavor. Use your favorite brand.
• Lemon juice – From one medium or large juicy lemon.
• Dill – You can use fresh minced dill, or I’ve provided an option for dried dill if that’s what you have on hand.
• Salt & pepper – This one calls for quite a bit of salt because in my opinion, the chickpeas and Greek yogurt need it. If you’re not sure or don’t like a lot of salt, go ahead and start with 1/2 teaspoon then add more at the end if you feel it needs it.

For the sandwiches:

• Croissants – HIGHLY recommend filling croissants with this creamy chickpea salad. But you can also use plain ol’ bread if you prefer.

Tips for Success

• Toast the pecans first. This will give them a chance to cool off a bit before you add them to the salad.
• Mash the chickpea salad. But only a little! This helps the chickpea salad to hold together a bit better inside your sandwiches.

I hope this Creamy Chickpea Salad Sandwich is a winner for you, too! I threw this one together, tweaking here and there where I felt it needed it, and on first taste I thought it was an immediate homerun. It’s SO awesome for making ahead and keeping in the fridge for quick and easy lunches and snacks. Winner winner chickpea dinner!

Favorite Chickpea Recipes

• Vegetarian Tuna Salad Sandwiches with Chickpeas
• Buffalo Chickpea Green Salad
• Massaged Kale Salad with Chickpeas and Avocado
• Broccoli Cheddar Chickpea Noodle Casserole
• Chickpea & Tomato Curry

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Creamy Chickpea Salad Sandwiches with Red Grapes & Toasted Pecans Recipe

Chickpeas, juicy grapes, crunchy pecans, and celery in a creamy lemon-dill dressing, piled into buttery croissants and devoured! This creamy Chickpea Salad Sandwich might just be the BEST (and easiest!) vegetarian sandwich!

Course lunch

Keyword chickpea chicken salad, chickpea salad, chickpea salad sandwich, creamy chickpea salad, vegetarian chicken salad

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 411kcal

Author Kare

Ingredients

For the chickpea salad:

• 1/2 cup pecans chopped and toasted
• 2 15-ounce cans chickpeas drained and rinsed
• 1 cup diced celery about 2 stalks
• 1/4 cup finely diced red onion about 1/2 small onion
• 1 cup red grapes quartered

For the dressing:

• 2/3 cup Greek yogurt can substitute sour cream
• 1/3 cup mayonnaise
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon fresh minced dill or 1 1/2 teaspoons dried dill
• 1 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

For the sandwiches:

• 6 croissants

Instructions

Toast the pecans

• Lightly chop the pecans and add them to a medium skillet over medium heat. Toast, stirring occasionally until fragrant and ever so lightly golden. Remove from heat. When toasting nuts, you want to be sure to remove them from the heat before you think you need to, because they will continue toasting off heat and can burn easily.

Prep chickpea salad ingredients

• To a large bowl, add the chickpeas, celery, onion, grapes, and toasted pecans. Toss gently to mix together.

Make the dressing

• To a small bowl, add the Greek yogurt, mayo, lemon juice, dill, salt, and pepper. Whisk together until combined.

Mix the salad

• Pour the salad dressing over the salad ingredients and combine well.
• Using a potato masher, mash the salad 3-4 times just to smash a few chickpeas then remix it all together. This will help it to be more homogenous and hold together better when inside the sandwich.
• Taste the chickpea salad and add more salt and pepper if desired.

Assemble sandwiches

• Slice croissants in half horizontally and add 3/4 cup to 1 cup of chickpea salad to the bottom half of the croissant. Top with other half. Cut in half vertically and serve.

Notes

Store in an airtight container in the fridge for up to 3 days. 

Vegan option:

The mayo and Greek yogurt make this non-vegan as-is, but a couple of simple swaps will get you there. I’d recommend vegan mayo and either store-bought or homemade vegan sour cream for the Greek yogurt.

Gluten-free option: 

Use a gluten-free croissant or a couple of slices of your favorite GF bread. Or just serve this up on a bed of lettuce and bypass the bread altogether.

Meat option:

If you’re making sandwiches for meat-eaters and vegetarians eating together, I’d divide the pecans, grapes, celery, and onion between two medium-size bowls. Add half the chickpeas to one and about a cup of cooked, chopped chicken to the other. Divide the dressing between the bowls and mix together. Voila! Chicken salad and chickpea “chicken” salad!

 

 

Nutrition

Serving: 1sandwich | Calories: 411kcal | Carbohydrates: 34g | Protein: 8g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 45mg | Sodium: 708mg | Potassium: 244mg | Fiber: 3g | Sugar: 12g | Vitamin A: 536IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 2mg

The post Creamy Chickpea Salad Sandwich with Red Grapes & Pecans Recipe appeared first on Kitchen Treaty.

This green juice recipe is full of nutrients and Martha swears by a glass of it every morning. I’ll admit, this is the first time I’ve shared a recipe I’m not absolutely crazy about, but I’ve made a few tweaks that make it much more drinkable for a green juice newb like myself.

Table of Contents

• The Story Behind the Recipe
• Martha Stewart’s Green Juice
• Ingredients
  • Martha’s Green Juice:
  • My … Wimpier Adapted Green Juice Recipe:
• How to Make Martha Stewart’s Green Juice
  • Green Juice with a Juicer:
  • Green Juice with a Blender:
• Tips for Success
• More Veg- and Fruit-Forward Green Drink Recipes

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

The Story Behind the Recipe

Queen Martha mentioned in both the recent documentary about her and in her 100th cookbook (affiliate link) that her green juice recipe is basically her fountain of youth. She attributes her glowing skin and vibrancy to the green juice she drinks every morning. And as an aging woman myself, I couldn’t NOT give it a try!

My husband and I made a big production of running everything in Martha Stewart’s green juice recipe from her cookbook through the juicer (we’re new to juicing).

And I’ll be honest. We took cautious sips and … it … wasn’t our favorite.

I suspect that for those who have been juicing for awhile, they might be able to drink it no prob. Me, I learned quickly that there are steps to juicing, and as a novice, I need more of an … intro juice.

Luckily, with a bit of adaptation, I created a version of green juice that I can happily drink every morning (my husband, on the other hand, I think will remain scarred for the foreseeable future, so I’m the only one still on the green juice train).

Today, I’m sharing the green juice recipe from Martha Stewart, plus my tweaks to make it more drinkable (in my opinion).

There are a number of versions of Martha’s green juice out on the web as she’s changed it up over the years. Her most recent version, in her newest cookbook, is optimized for max nutrition without a lot of sugars. As someone who has to watch her sugars for health reasons, I respect that!

But I had to add some sweetness to my version, and the ginger had to go completely.

Martha Stewart’s Green Juice

Martha Stewart’s Green Juice is SO full of nutrients! We’re talking loads of potassium, vitamin A, vitamin C, and even some calcium and iron. (Here’s more info about the health benefits of green juice.)

It just feels good to start the day with a nutritional powerhouse of a drink.

Ingredients

Martha’s Green Juice:

• Spinach – Martha suggests one bunch, washed super well. She grows hers in her garden because she’s Martha Stewart. I use the baby spinach found in the prepared section of the grocery store.
• Celery – Two stalks; Martha prefers hers with the leaves
• Cucumber – Martha suggests the Kirby variety, but that’s not something I’ve seen, so I just use 1/2 an English cucumber
• Parsley – One bunch fresh flat-leaf parsley
• Mint – One small bunch
• Ginger – A one-inch piece, and the peel can stay on.
• Orange wedges, peel on

My … Wimpier Adapted Green Juice Recipe:

• Baby spinach
• Celery – Two stalks
• Cucumber – I generally use half an English cucumber. No need to peel.
• Parsley – I reduce the parsley to a few sprigs instead of the full bunch.
• Mint – A few sprigs.
• Pineapple – I like the sweetness a bit of pineapple adds.
• Orange wedges
• Granny Smith apple – I like the sweet/sour element the Granny Smith provides

I can’t do the ginger. It’s too strong of a taste. Maybe someday when I’m more of a hardcore juicer (I aspire to juice greatness!)

How to Make Martha Stewart’s Green Juice

Green Juice with a Juicer:

Just run all of the ingredients through the juicer and serve!

Green Juice with a Blender:

You can also use your blender if you don’t have a juicer. Puree all of the ingredients then strain them through a nut milk bag or through a cheesecloth lined sieve. Discard the solids and enjoy the juice.

Tips for Success

• Don’t be afraid to cut your green juice with water. If the taste is too strong, it’s okay to add water! I prefer water AND ice. It stretches the juice and also makes it more drinkable in my opinion.

I hope this green juice recipe is a winner for you! I’m curious to hear what you think of it – and if, like me, you have to make a few adaptations to really be able to drink it! 😅

More Veg- and Fruit-Forward Green Drink Recipes

• Tropical Green Smoothie
• Mango Green Smoothie
• Green Lime Smoothie
• Toasted Coconut Green Smoothie
• Shamrock Shake Smoothie
• Ginger Peach Green Smoothie

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Martha Stewart’s Green Juice

Health in a glass! Martha says her green juice is her key to aging gracefully. I'm listening! This green juice recipe is lower in sugar compared to some out there, and loaded with nutrients. I'm sharing her original recipe from her 100th cookbook + my adaptations to make it a bit (in my opinion) more tasty for green juice newbies such as myself.

Keyword green juice recipe, low sugar green juice, martha stewart green juice, martha stewart’s green juice

Servings 2

Calories 162kcal

Author Kare

Ingredients

• 1 bunch spinach washed well; or 3-4 cups baby spinach
• 2 stalks celery Martha prefers hers with the leaves
• 1 cucumber Martha suggests the Kirby variety, but that's not something I've seen, so I just use 1/2 an English cucumber
• 1 bunch fresh flat-leaf parsley
• 1 small bunch fresh mint
• 1 one-inch piece fresh ginger with the peel on*
• 2 unpeeled orange wedges

Instructions

Juicer Instructions

• Run the ingredients through a juicer. Stir and serve.

Blender Instructions

• Puree all of the ingredients in a blender, adding a splash of water if needed. Pour the juice through a cheesecloth-lined sieve or into a nut milk bag and press as much juice as possible out. Discard the pulp, stir the juice, and serve.

Notes

Because I like to serve this green juice over ice and cut it with water, I usually drink about half of it and save the other half for the next morning. 

My version:

*For my version, I leave out the fresh ginger entirely. The taste is just so strong. I’m sure it can become an acquired taste, but I’m not there yet. I also reduce the parsley and mint and change the cucumber and spinach to more easily accessible varieties. Finally, I’ve added a Granny Smith apple and fresh pineapple for some sweetness. I prefer to serve this Green Juice over ice and like to cut it with a generous splash of water. 

• 1 Granny Smith apple, core & seeds removed
• 2-inch slice or 4-5 chunks fresh pineapple
• 3-4 cups (packed) baby spinach
• 1/2 English cucumber
• 2 stalks celery
• 2-3 sprigs fresh parsley
• 1-2 sprigs fresh mint
• 2 unpeeled orange wedges

Nutrition

Serving: 1g | Calories: 162kcal | Carbohydrates: 29g | Protein: 14g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 372mg | Potassium: 2903mg | Fiber: 14g | Sugar: 10g | Vitamin A: 37487IU | Vitamin C: 199mg | Calcium: 510mg | Iron: 14mg

The post Martha Stewart’s Green Juice Recipe (+ How I Modify It So I Can Actually Drink It) appeared first on Kitchen Treaty.

This vegetarian cornbread stuffing is so easy to make, with a simple list of ingredients and not too much effort. It’s one of those easy cornbread stuffing recipes that you’ll want on the Thanksgiving table every year!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Cornbread Stuffing
• Ingredients
• Adaptations/Variations
• How to Make Cornbread Stuffing
• Tips for Success
• Make-Ahead Tips
• More Stuffing Recipes

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

The Story Behind the Recipe

I’ve been obsessed with the idea of cornbread stuffing for awhile, but I’d actually never tried it. How can that be?! I guess if no one around me was going to make it (woe is me), I was going to have to take care of business myself. Incoming cornbread stuffing situation!

It took me a few tries to make cornbread stuffing well. I wanted a vegetarian cornbread stuffing that accommodated multiple diets at the holiday table, something simple and classic yet still special and delicious.

My biggest problem was sogginess. It turns out that it is really easy to make a soggy cornbread stuffing, and less difficult to make one that is crisp on the top and still cornbread-y when you get to the bottom.

But! I cracked the code on cornbread dressing! I found that you absolutely have to do the following three things for perfect homemade stuffing with cornbread:

1. Dry your cornbread cubes in the oven beforehand.
2. Make a fairly thin layer of stuffing – no more than three cubes deep or so. It might be called “stuffing,” but don’t try to stuff it into a smaller pan!
3. The exact right amount of broth. You do NOT want bunch of broth in your cornbread stuffing situation. Too much broth = soggy.

Why You’ll Love This Cornbread Stuffing

This homemade stuffing with cornbread is vegetarian and easily vegan, yet pleases the carnivores, too. It’s a great flexible side dish that so many at the table can enjoy.

It’s herby, savory, goodness! This cornbread stuffing has a simple list of ingredients, but it’s so good!

And lastly, it’s really easy to make, with a short list of ingredients.

Ingredients

• Cornbread – I have yet to come up with the perfect classic cornbread recipe, so until that happens, I go with a store-bought mix. Note that if you’re a vegetarian and you make your cornbread from a box mix, you’ll want to check the list of ingredients. Some cornbreads (like Jiffy) are made with lard. I like to make a chili like my vegetarian three-bean chili a couple of days before it’s cornbread stuffing time, and I can cut out a couple of squares of cornbread to serve with my chili and use the rest for stuffing. Win!
• Butter – For sauteeing the veggies. If you’re vegan or dairy-free, feel free to use a vegan brand of butter or olive oil.
• Onion, celery, & garlic – Just two simple veggies and aromatic garlic add classic stuffing flavor to this cornbread dressing.
• Rosemary & sage – I love an herb stuffing situation, and fresh rosemary and sage bring those amazing stuffing flavors to the table.
• Vegetable broth – Grab a low-sodium broth at the store or make your own homemade vegetable broth.

Adaptations/Variations

• Dairy-free/vegan cornbread stuffing – This cornbread dressing is almost there already … all you need to do is make sure you have a vegan cornbread (this recipe looks great if you’re looking for homemade) – and swap out the butter for dairy-free butter or olive oil.
• Add more veggies – Sauté mushrooms or carrots and add them to the stuffing equation. Some roasted butternut squash would be amazing, too.

How to Make Cornbread Stuffing

First, you’ll dry out your cornbread cubes. You can leave them out on the counter for a few days, but I find the most reliable and fastest method is to spread them on a large baking sheet and bake them at a low temp for 30-40 minutes.

Next, you’ll sauté your veggies and garlic in the butter. Add a bit of the veggie broth to deglaze.

Place the cornbread cubes in a bowl along with the veggie mix, fresh herbs, salt, and pepper.

Mix it together gently, then add the broth about 1/2 cup at a time JUST until the cornbread has soaked it up but there’s not a large pool of broth on the bottom of the bowl. A little is okay, a lot will give you soggy cornbread.

Spread it in your baking dish and bake until golden brown on top and heated through.

Beautiful!

Tips for Success

• Dry your cornbread well – You want the cornbread cubes to be borderline crunchy.
• Use the larger pan – You want a thin layer of cornbread stuffing or you risk the bottom of the stuffing turning soggy. So don’t do what I did and think, “oh, an 8×8 pan will totally work!” Because nope! It doesn’t.
• Don’t use too much broth – That results in soggy cornbread.

I hope you love this cornbread stuffing recipe as much as we do! This is going to be a staple for us for this Thanksgiving and all the others, until the end of time.

Make-Ahead Tips

I still need to test freezing this recipe, and I’ll update this post as soon as I do. You can likely make this cornbread stuffing up to the point of baking it, seal it well and freeze, then thaw overnight in the fridge before baking it. However, I don’t want to say it is a for-sure homerun because I’m not sure if that extended time sitting before baking will make your cornbread dressing soggy.

What I *do* know will work well is to dry the cornbread cubes up to 5 days before making the stuffing. Sauté the veggies and herbs and place that mix in an airtight container in the fridge up to 3 days in advance. Then, when you’re ready to make your stuffing, mix it all together in a bowl, place it in your baking dish, and bake. It’ll be fast and easy.

More Stuffing Recipes

• Vegan Buttery Herb Stuffing
• Wild Rice & Quinoa Gluten-Free Stuffing
• Crock Pot Sourdough Herb Stuffing
• Chanterelle & Caramelized Onion Mushroom Stuffing

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Cornbread Stuffing Recipe

A simple and easy recipe for vegetarian cornbread stuffing that will be universally loved! Customize however you like and make it your own.

Keyword cornbread dressing, cornbread stuffing, homemade stuffing with cornbread, vegetarian cornbread dressing, vegetarian cornbread stuffing

Prep Time 15 minutes minutes

Cook Time 1 hour hour 35 minutes minutes

Total Time 40 minutes minutes

Servings 12

Calories 537kcal

Author Kare

Equipment

• 1 9"x13" baking dish or pan

Ingredients

• 8 cups cornbread cubes approx. 3/4-inch cubes
• 1 tablespoon unsalted butter
• 1/2 medium yellow onion diced; 1 cup
• 2 cups celery diced; about 5 medium stalks
• 3 garlic cloves medium in size; minced
• 2 cups low-sodium vegetable broth
• 1 teaspoon fresh sage leaves chopped fine; can sub 1/2 teaspoon dried rubbed sage
• 1 teaspoon fresh rosemary chopped fine; can sub 1/2 teaspoon dried rosemary
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

• First, dry your cornbread cubes. Spread them in a single layer on a large baking sheet (or separate between two baking sheets if you have smaller ones). Place them in a 275°F oven for 30-40 minutes until dry and crisp around the edges. Remove from the oven and place the cubes in a large bowl. Set aside.
• Preheat the oven to 400°F. Butter a 9×13 baking dish or spray it with nonstick spray. Set aside.
• Place a medium skillet over medium-low heat. Melt the butter. Add the onion and celery and sauté until translucent, 7-8 minutes. Add the garlic and saute for one more minute. Pour in 1/2 cup vegetable broth and stir to loosen up any bits stuck to the pan.
• Pour the veggie and broth mixture over the cornbread cubes. Add 1 more cup of broth then stir gently to distribute the broth. Drizzle in the remaining broth a couple of tablespoons or so at a time, stirring in between, just until a pool of broth begins to form on the bottom of the bowl. Don't add any more broth once that happens or you'll end up with soggy cornbread dressing!
• Pour the cornbread and veggie mix into your baking dish and spread evenly without pushing it down. Cover with foil and bake for 30 minutes uncovered then about 10 minutes uncovered, until the cornbread hunks on top are light golden-brown on the edges.
• Add fresh herbs for garnish, if desired, and serve.

Notes

Cooking time includes time to dry out the cornbread cubes in the oven. 

Nutrition

Serving: 1g | Calories: 537kcal | Carbohydrates: 88g | Protein: 11g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 92mg | Sodium: 1104mg | Potassium: 265mg | Fiber: 4g | Sugar: 26g | Vitamin A: 367IU | Vitamin C: 1mg | Calcium: 224mg | Iron: 3mg

The post Cornbread Stuffing Recipe appeared first on Kitchen Treaty.

When you’re looking for a straight-up, classic, no-frills pasta salad, this is the best macaroni salad for the job!

Table of Contents

• The Story Behind the Recipe
• Ingredients
• Macaroni Salad Adaptations/Variations
• How to Make Macaroni Salad
• Tips for Success
• More Pasta Salad Recipes

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

The Story Behind the Recipe

I created this recipe a handful of years ago, when we were knee-deep in strange COVID times. And by “created” I mean I wanted to replicate deli-style, classic, creamy macaroni salad in all its glory.

Some veggies, but not a lot. Super, duper creamy and flavorful dressing – far from dry. Perfectly al dente pasta, preferably elbow macaroni.

I focused on a flavorful dressing and just a few crunchy but not dominant veggies. I hit on this combo and stopped there. I’ve made this SO many times since then, and have shared it with others who have requested it. It was past time to share it here!

Ingredients

• Elbow macaroni – Go with the classic, nothing else will do! Okay, so you can absolutely use a different medium pasta. Penne, rotini, bow tie. But I am very, very partial to elbow macaroni for this creamy pasta salad.
• Red onion – I like the mild taste and the color that some finely diced red onion adds to this macaroni salad.
• Celery – Cut small, for a bit of flavor and crunch.
• Red bell pepper – Adds some more pretty color and the fresh crunch is delicious!
• Parsley – You can stir some in, or garnish the top. Your choice!
• Dill pickles & juice – Dice up some dill pickles. It’s necessary! Plus, some juice from the jar adds tangy flavor to the creamy dressing.
• Mayo – Real, whole, full fat mayo
• Yellow mustard – Straight up classic mustard, please! Though I’d imagine Dijon would add nice flavor too.
• Sugar – I know, an odd ingredient for macaroni salad! But this adds a touch of sweetness to the dressing that makes this salad taste like the deli classic.
• Salt & pepper – Adjust to your taste.

Macaroni Salad Adaptations/Variations

• This salad is easily made vegan by subbing a vegan mayo.
• Make it gluten-free by using a gluten-free pasta. I love brown rice pasta for pasta salads.
• Add more veggies if you like. I won’t judge! Cucumbers, peas, blanched broccoli, carrots … whatever you like!
• Add cubes of cheese, beans, or salami for a heartier pasta salad.

How to Make Macaroni Salad

It’s super easy to make. Just cook your pasta, let it cool, chop your veggies, add your dressing, and toss it all together!

Tips for Success

• Salt your pasta water. It’s true, it does add more flavor to pasta!
• Cook your pasta al dente. If your pasta is overcooked, your macaroni salad can end up being a bit mushy.

More Pasta Salad Recipes

• Israeli Couscous & Green Lentil Salad
• Pea Pesto Pasta Salad
• Orzo Chickpea Pasta Salad with Olives
• Orzo Salad with Chickpeas & Cherry Tomatoes
• Peanut Noodle Salad

Print

Creamy Macaroni Salad Recipe

Classic, creamy macaroni salad with a mayo-based dressing! This traditional macaroni salad is exactly what you think of when you picture macaroni salad.

Keyword classic pasta salad, creamy pasta salad, easy pasta salad, macaroni salad, pasta salad with mayo

Prep Time 30 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 411kcal

Author Kare

Ingredients

• 8 ounces elbow macaroni about 2 cups
• 1 cup mayonnaise
• 1 tablespoon yellow mustard
• 1 tablespoon dill pickle juice
• 1 tablespoon sugar
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon freshly ground black pepper plus more to taste
• 1/2 red bell pepper, diced about 3/4 cup
• 1/4 red onion, diced about 1/4 cup
• 1 celery stalk, diced about 1/2 cup
• 2 tablespoons finely diced dill pickles
• 2 tablespoons minced parsley for garnish [optional]

Instructions

• Cook the pasta to al dente, according to package directions. Drain and set aside to cool.
• In a medium bowl, add the mayo, mustard, dill pickle juice, sugar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir together until well-combined. Add the macaroni along with the diced veggies and pickles. Toss until the macaroni and veggies are evenly coated. Taste and add more salt and pepper if you feel it's needed. Garnish with parsley if desired.
• Store in an airtight container in the refrigerator for up to 3 days.

Notes

Vegan option:

This salad is easily made vegan by subbing a vegan mayo.

Gluten free option: 

Make it gluten-free by using a gluten-free pasta. I love brown rice pasta for pasta salads.

Nutrition

Serving: 1g | Calories: 411kcal | Carbohydrates: 32g | Protein: 6g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 544mg | Potassium: 155mg | Fiber: 2g | Sugar: 4g | Vitamin A: 488IU | Vitamin C: 15mg | Calcium: 22mg | Iron: 1mg

The post Classic Creamy Macaroni Salad Recipe appeared first on Kitchen Treaty.

What is Minestrone?

Minestrone is a hearty Italian soup made with beans, veggies, and pasta in broth. Whether or not your minestrone recipe is considered genuine depends on a few factors – like what area of Italy or the Mediterranean does your recipe come from? (Read more about the definition of minestrone here.)

I will disclaim that this recipe is my very own, straight from my American kitchen. I have no Italian blood flowing through my veins (sadly) – at least, none that I know of. I do think my version of minestrone is simple and delicious! And I hope you like it too.

Vegetarian Minestrone Soup Ingredients

I often think of minestrone as more of a formula than a recipe – a mirepoix, some garlic, tomatoes, broth, and beans (sometimes I’ll add some winter squash and/or potatoes too), and then after it all simmers for awhile, I’ll add any tender veggies and the pasta, and finally a finish of greens and parsley.

Usually, I take stock in what veggies I have in the fridge that need to get used up. Next, I make sure I have a can of beans on hand, a bit of pasta hanging around at the bottom of a box somewhere, and some veggie broth in the pantry or freezer.

Some minestrone recipes call for pancetta or chicken broth, but this one is an entirely vegetarian minestrone recipe. I rely on a parmesan rind for flavor, but if you leave it out, it can be vegan too.

• We begin with a mirepoix – onions, carrots, and celery sautéed in olive oil.
• Next up we have garlic, a can of fire-roasted diced tomatoes, beans (kidney beans are my go-to), vegetable broth, and a parmesan rind. If you’re okay with dairy, the parmesan rind is key for adding loads of flavor. So good.
• Once the soup has simmered for a bit, I then add zucchini and pasta.
• And then lastly, we add baby spinach and parsley along with any additional salt and pepper.

Why We Love Minestrone

I love that vegetarian minestrone uses up the bits and ends in the fridge, is super budget-friendly to make (that matters these days!), and always makes for delicious leftovers. One pot lasts us almost all week sometimes! So I thought it was high time I shared the recipe. Scroll on for the printable full meal deal!

More Hearty Soup Recipes

• Oh hey! I published another minestrone soup recipe back in 2013! This one is a bit different with optional sausage and more broth, but it’s the formula I’ve been working with for many years now. (Also, I remember thinking those photos were pretty darn good!)
• Lemony Chickpea Soup with Orzo & Dill is another brothy bean-and-pasta situation. I like the lightness of this one as the weather gets warmer.
• Curried Vegetable Barley Soup is a lightly spiced spin on a classic; I love the chickpeas and the barley in place of the pasta.
• This Tuscan Bean Stew with loads of beans, kale, and rosemary is a total keeper.

Print

Vegetarian Minestrone Soup

A comforting bowlful of beans, pasta, and veggies overflowing in a tomato-based broth. Please pass the shredded parm and hunks of crusty bread!

Course Soup

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 260kcal

Author Kare

Equipment

• 1 3.5 quart or larger stock pot

Ingredients

• 2 tablespoons olive oil
• 1/2 medium yellow onion diced; about 1 cup
• 2 medium carrots peeled and diced; about 1 cup
• 1 stalk celery diced; about 1/2 cup
• 2 garlic cloves peeled and minced; about 1 tablespoon
• 4 cups low-sodium vegetable broth
• 15 ounces fire-roasted diced tomatoes 1 can
• 15 ounces cooked kidney beans 1 can; drained and rinsed
• 2 Yukon gold potatoes diced; about 2 cups [optional]
• 1/4 teaspoon freshly ground black pepper plus more to taste
• 1/2 teaspoon kosher salt plus more to taste
• 1 parmesan rind about the size of a domino
• 1 small zucchini diced; about 1 cup
• 1 cup pasta I prefer small-to-medium tubular pastas like ditallini, macaroni, penne, torchio, casarecce, etc.
• 1 ounce baby spinach lightly chopped; about 1 cup packed
• 1/4 cup flat-leaf Italian parsley chopped
• Freshly shredded parmesan cheese for topping

Instructions

• Add olive oil to a large pot over medium-low heat. When hot, add the onions, carrots, and celery. Cook, stirring occasionally, until tender, 7-8 minutes. Add the garlic and cook, stirring frequently, for another minute, until fragrant.
• Stir in the broth, tomatoes, kidney beans, potatoes (if using), salt, and pepper. Drop in the parmesan rind. Increase heat to high and bring just to a boil. Reduce heat to low until the soup is at a simmer. Let simmer for about 20 minutes, until the potato (if using) is tender.
• Stir in the zucchini and pasta. Cook for another 8-10 minutes, just until the pasta is barely tender.
• Remove from heat. Stir in the spinach and parsley until wilted. Taste and add salt and pepper if desired.
• Ladle into bowls and pass with plenty of parmesan and crusty bread.

Notes

Vegan option

Omit the parmesan rind and parmesan topping. 

Gluten-free option

Sub cooked rice or a gluten-free pasta. 

Nutrition

Calories: 260kcal | Carbohydrates: 43g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 336mg | Potassium: 772mg | Fiber: 9g | Sugar: 6g | Vitamin A: 4431IU | Vitamin C: 26mg | Calcium: 77mg | Iron: 4mg

The post Vegetarian Minestrone Soup appeared first on Kitchen Treaty.

If you have vegetarians and vegans coming to the table this holiday season, this stuffing recipe should have a place on your menu. Trust me!

Table of Contents

• The Story Behind the Recipe
• Creating This Vegan Stuffing Recipe
• Ingredients
• Adaptations/Variations
• How to Make Vegan Stuffing
• Tips for Success
• More Stuffing Recipes

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

The Story Behind the Recipe

Welcome to my new series, “Food Blogger Creates and Posts Thanksgiving Recipes at the Last Possible Minute!” Gosh, that name rolls off the tongue, doesn’t it?!

Yeah, I’m a bit slow this year BUT I made it under the wire with this Vegan Buttery Herb Stuffing recipe that I cannot WAIT to share with you.

Creating This Vegan Stuffing Recipe

This stuffing recipe is inspired by How Sweet Eats who adapted from Bon Appetit. It’s a simple stuffing recipe with bread (of course!), onion, celery, loads of butter and herbs, and a couple of eggs.

Obviously a vegan version can’t have eggs. And butter is iffy. But there are some incredible vegan butters out there, and while eggs do add richness and make the stuffing hold together more, I find they’re really not necessary.

So for this buttery herb vegan stuffing, I sub in vegan butter, leave out the eggs, and use vegetable broth (I love this homemade recipe using veggie scraps and the Crock Pot).

The result is golden, buttery, full of flavor, crisp around the edges and soft in the middle. Everything a stuffing should be, vegan or not!

Ingredients

• Bread – I like Italian bread or sourdough. You’ll want about a pound of bread, the better part of a medium-size loaf, cut into cubes and either toasted in the oven or left out for a day or two until nice and stale.
• Vegan butter – I really like Miyokos butter in this dairy-free stuffing recipe.
• Onion & celery – Classic stuffing veggies.
• Garlic – I like a lot of garlic in this stuffing so I call for four cloves. You can reduce that if you like – or increase it!
• Salt & pepper
• Fresh sage, rosemary, and parsley – Fresh herbs make all the difference! But if you can’t get your hands on some of these fresh, just use 1/2 the amount of dried.
• Vegetable broth – Grab your favorite low-sodium brand at the store, or make your own vegetable broth (I have both a veggie broth from scraps recipe and a Crock Pot vegetable broth recipe!)

Adaptations/Variations

• Vegan Sausage & Apple – Add small chunks of tart apple and some pre-cooked vegan sausage.
• Vegan Mushroom Stuffing – Sauté button, cremini, chanterelle, or another favorite mushroom with the veggies.

How to Make Vegan Stuffing

First, you’ll want to grease an 8″x8″ pan with some of your vegan butter.

Next, prep the bread cubes. Either make sure you’ve cut it into cubes and it sat out overnight, or toast them in a 350-degree oven for a few minutes until stale and golden around the edges. Place the bread cubes in a large bowl and get to sauteeing your veggies.

Melt some of the butter in the skillet and add the onion, celery, and a pinch of salt. Saute until softened, then add the garlic and herbs.

Pour a cup of the broth into the veggie herb mix and stir to loosen up any flavorful bits. And then pour it all into the bowl over the bread cubes.

Sprinkle the rest of the salt and the pepper over the top, and add the remaining broth a little at the time just until the bread is moist.

Spread the vegan stuffing into your pan and bake until golden!

Melt the rest of the butter and brush it over the top of the stuffing, and sprinkle the top with parsley for a buttery, herby, delicious-y presentation.

Tips for Success

• Use day-old or otherwise stale bread! Don’t even attempt stuffing with fresh bread. It’ll disintegrate into a pool of sogginess. Super sad!
• Don’t add too much broth. Just add a little more at a time until a little pool starts to form at the bottom of the bowl. That’s when you know the bread can’t soak up any more.

I hope this buttery herb vegan stuffing is a homerun for you and your holiday table! We love the classic stuffing taste and how it brings stuffing to the table for multiple diets.

I hope you love this vegan stuffing recipe as much as I do, and don’t forget the mashed potatoes and vegan gravy! Happy holidays!

More Stuffing Recipes

• Cornbread Stuffing
• Slow Cooker Sourdough Herb Stuffing – set it and forget it!
• Herbed While Rice & Quinoa Stuffing – perfect for your gluten-free guests
• Vegetarian Caramelized Onion & Chanterelle Mushroom Stuffing – sooo good
• Wild Rice & Lentil Stuffed Delicate Squash – not stuffing but stuffed squash and SO GOOD so I had to share!

Print

Vegan Buttery Herb Stuffing

Everything you love about stuffing. The satisfying golden buttery crunch gives way to a perfectly soft interior – and best of all, it's 100% vegan (and 100% delicious!)

Course Side Dish

Keyword dairy free stuffing, stuffing without eggs, vegan stuffing

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 8 people

Calories 288kcal

Author Kare

Equipment

• 1 8-inch by 8-inch baking pan

Ingredients

• 9-10 cups stale or toasted bread cubes About 1 pound of bread; cut or torn into 1/2-inch to 3/4-inch cubes; I like Italian bread and/or sourdough in this stuffing*
• 4 ounces + 2 tablespoons vegan butter divided; I like Miyokos unsalted cultured vegan butter for this recipe; 4 ounces is half the block
• 1 medium yellow onion diced; about 2 cups
• 2 large celery stalks diced, about 1 cup
• 1/8 + 1/2 teaspoon kosher salt divided
• 4 cloves garlic peeled and minced
• 2 tablespoons fresh sage leaves chopped fine
• 1 tablespoon fresh rosemary minced
• 2 + 1 tablespoons fresh parsley minced; reserve 1 tablespoon for garnish
• 1/4 teaspoon freshly ground black pepper
• 1 1/2 cups low-sodium vegetable broth

Instructions

Prepare the pan and preheat the oven

• Grease an 8-inch by 8-inch baking pan with one of the tablespoons of vegan butter. Preheat the oven to 350 degrees Fahrenheit.

Prepare the bread cubes

• I like to cut the bread into cubes the day before and let it sit out over night until stale. Another option is to toast the bread in a 350 degree oven for a few minutes until lightly golden.
• Place bread cubes into a large bowl and set aside.

Saute the veggies

• Place a large skillet over medium-low heat. Melt 4 ounces of the butter in the skillet and add the onion and celery along with 1/8 teaspoon salt (a generous pinch). Gently saute until softened but not golden, about 8 minutes.
• Add the garlic, sage, rosemary, 2 tablespoons parsley, and pepper. Cook, stirring frequently, until the garlic is soft and fragrant, 1-2 minutes.
• Pour one cup of the broth into the veggies and stir. Remove from heat

Assemble the stuffing

• Pour the sautéed veggies and broth over bread cubes and sprinkle remaining 1/2 teaspoon salt and the pepper over the top. Stir until evenly moist. Add remaining broth a couple tablespoons at a time just until the bread is moist but there is no broth pooling at the bottom of the bowl.
• Taste stuffing and add more salt and pepper if desired.
• Pour stuffing into the baking pan and spread evenly.

Bake the stuffing

• Bake until golden, 20-25 minutes.

Garnish

• Melt remaining 1 tablespoon vegan butter and brush it over the top of the stuffing with a pastry brush. Sprinkle with the remaining 1 tablespoon of parsley to garnish. And serve!

Notes

* More about bread varieties: This stuffing recipe is very forgiving and is delicious with all kinds of breads! I love a mix of Italian and sourdough but I’ll often throw in a few crusts I’ve saved in the freezer from my daughter’s sandwiches which are just straight-up white bread. Stale French bread is also delicious!

Inspired by How Sweet Eats’ gorgeous stuffing; adapted from bon appetit 

Nutrition

Calories: 288kcal | Carbohydrates: 33g | Protein: 7g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 2g | Sodium: 575mg | Potassium: 136mg | Fiber: 3g | Sugar: 4g | Vitamin A: 140IU | Vitamin C: 4mg | Calcium: 98mg | Iron: 3mg

The post Buttery Herb Vegan Stuffing appeared first on Kitchen Treaty.

This vegetarian – and vegan! – red beans and rice recipe checks all the boxes. Cozy and comforting? Check. Hearty and healthy? Check. Just about the cheapest dinner recipe around? Big ‘ol check.

Table of Contents

• The Story Behind the Recipe
• Developing This Vegetarian Beans & Rice Recipe
• Ingredients
• How to Make Vegetarian Red Beans from Scratch
• What to Serve with Meatless Red Beans & Rice
• How to Store It
• Can I Freeze Vegetarian Red Beans & Rice?
• Can I Substitute Canned Beans?

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

The Story Behind the Recipe

I don’t know about you, but grocery bills have been causing me physical pain lately. $8 for a dozen eggs?! Seriously – ouch.

So I’ve been leaning more into budget-friendly recipes, and red beans from scratch have been my fave.

I make these vegetarian red beans and rice every other Monday or so and we enjoy a heap of beans and rice for dinner and lunch the next day. But wait, there’s more! THEN into the freezer goes the remainder for several more meals down the road. And the entire thing costs, what, $7 total to make, if that? Such a winner.

It’s not just about budget, though. This vegetarian red beans and rice recipe makes for beans that are seriously crave-worthy, with a smoky depth that truly rivals any meaty counterpart.

Developing This Vegetarian Beans & Rice Recipe

I started with this NYT Red Beans & Rice recipe, swapping out the meat to make this red beans and rice recipe vegetarian, and swapping in flavor in other ways, tweaking the recipe until I thought it was just right.

So how do we get all that flavor – particularly, that mouthwatering smokiness – with none of the meat? I have to give a special call-out to the #1 magic ingredient, smoked paprika. Made from pimenton peppers smoked over oak, I’m a firm believer that this ingredient belongs in every vegetarian and vegan’s pantry. Smoked paprika lends that heavy hit of smokiness that can usually only be found in meat products, and it’s glorious.

Here’s what else we’ve got:

Ingredients

• Dried red beans – a full pound to feed a crowd or meal-prep up your life.
• Smoked paprika – I’ve already sung its praises, but seriously: deep, smoky heaven right here.
• Cayenne pepper – Just a bit for the tiniest hit of heat. Of course, if you’re a heat seeker, load up.
• Onions, celery, and green bell pepper – the holy trinity of Cajun and Creole cooking.
• Garlic – lots of it.
• Dried basil, rubbed sage, and a bay leaf – for more flavor-amping action.
• Scallions and parsley – added at the end for color, and of course, flavor.
• White long-grain rice – the perfect carby counterpart to your protein- and fiber-rich beans.

(Keep scrolling for the full, printable recipe.)

How to Make Vegetarian Red Beans from Scratch

The full recipe is just below, but in a nutshell, just know that it’s not super fast process. TOTALLY WORTH IT THOUGH. And it is mostly hands-off.

The basic steps are:

• Soak your beans – overnight or using the fast-soak method.
• Cook up your aromatic veggies and spices, then add the soaked beans and water.
• Cook! It usually takes just under an hour. While the beans are cooking, prepare the rice.
• Once the beans are just about done, pull out a cup of beans, mash them, and add them back into the pot for some creaminess.
• Add scallions, parsley, and the perfect amount of salt.
• Serve with rice and, of course, enjoy your frugal and unbelievably delicious meal.

What to Serve with Meatless Red Beans & Rice

• A nice, fresh kale salad is amazing with red beans and rice.
• Cornbread is the perfect accompaniment. This vegan cornbread looks fabulous!
• Mac and cheese hits the comfort food quotient out of the park! If you’re okay with eating dairy, I recommend The Best Mac & Cheese Ever or, for a hit of heat, jalapeño macaroni & cheese. If you’re vegan, you don’t have to miss out, because this dairy free mac and cheese is insanely good.

How to Store It

Store leftovers in an airtight container in the refrigerator. Leftover red beans and rice should last about 5 days in the fridge.

Can I Freeze Vegetarian Red Beans & Rice?

Yes! Transfer to an airtight container or freezer bag and squeeze out any excess air. I like to store my beans and rice separately so I can serve them separately when I warm them back up. Label and freeze for up to 3 months. To thaw, place in the fridge overnight, then warm on the stovetop.

Can I Substitute Canned Beans?

I haven’t tried it this way yet, but it’s totally possible … you just might not get the full depth of flavor. I recommend sautéing the veggies and seasonings, then deglazing with a cup or so of veggie broth and adding in 4 cans of drained red beans. Simmer for about 20 minutes while you cook your rice, adding more vegetable broth if it starts to get dry. Add salt and pepper to taste. (I’ll update this section after I’ve tried it!)

Print

Vegetarian Red Beans & Rice

This budget-friendly, uber-hearty recipe takes the New Orleans classic and removes the meat – but not the flavor. The ultimate vegan and vegetarian comfort food meal!

Course Main Course

Cuisine American

Keyword beans

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 8

Calories 413kcal

Author Kare

Cost $5

Equipment

• 1 Dutch oven 4.5 quarts or larger

Ingredients

• 1 pound dried red beans
• 4 tablespoons olive oil, divided
• 2 medium yellow onions diced
• 6 medium garlic cloves minced
• 1 1/2 teaspoons smoked paprika
• 1 teaspoon dried basil
• 1 teaspoon rubbed sage
• 1/8 teaspoon cayenne pepper
• 1 teaspoon fresh-ground black pepper
• 1 medium green bell pepper diced
• 2 medium ribs celery diced
• 1 bay leaf
• 8 cups water
• 2-3 teaspoons kosher salt
• 6 cups cooked long-grain white rice This is if you're serving all the beans at once – otherwise, you may want to make less rice. My rule of thumb is about 3/4 cup of rice per serving.

Toppings

• Diced scallions
• Chopped parsley
• Sour cream or vegan sour cream

Instructions

Soak beans.

• Rinse and pick through dried beans, pulling out any broken beans or debris. To soak, you can use one of two methods. Overnight method: Add beans to a large pot or bowl and fill with water to about 2 inches above the beans. Let sit overnight. Drain water. Quick-soak method: Add beans to a 4.5-quart or larger pot. Fill with water to about 2 inches above the beans. Set over high heat and bring just to a boil. Remove from heat and cover. Let sit for one hour. Drain water.

Cook beans.

• To a 4.5-quart or larger pot, add 3 tablespoons of the olive oil. Add the onion. Cook over medium-low heat, stirring frequently, until the onions are tender, 8-10 minutes.
• Add the remaining tablespoon of olive oil along with the garlic, smoked paprika, cayenne, basil, sage, and black pepper. Cook, stirring frequently, for 1 minute.
• Add the bell pepper and celery and cook, stirring occasionally, until tender, about 5 minutes.
• Add the beans along with the bay leaf and 8 cups of water.
• Increase heat to high and bring to a boil. Reduce heat to a simmer and cook, uncovered, until beans are tender, 45 minutes to an hour. To check to see if the beans are done, I do two things: 1. Pull a couple of beans out and blow on it. If the skin peels, they're done or very close to it. 2. Taste test three or four beans – if they're all tender and not hard in the middle, they're done!
• Turn off heat. Pull out one cup of beans and add to a bowl. Use a potato masher to mash the beans then return to the pot and stir to incorporate.
• Stir in the scallions, parsley, and salt. I like things on the salty side, so I start with 2 teaspoons of salt, then taste and usually add one or two more until it's just right. If you're not sure, start with 1 teaspoon and go from there. If you don't think your beans have enough flavor, keep going!
• Let beans sit off-heat for 5-10 minutes before serving.

Make rice.

• Follow the instructions on your rice container to cook your rice.

Serve!

• Add beans to a bowl along with a scoop of rice. Top with scallions, parsley, and a dollop of sour cream or vegan sour cream if you like.

Prep leftovers.

• We usually throw a couple of servings of beans and rice in the fridge for lunch the next day, then freeze the rest. You can place a couple of servings at a time in a freezer bag, squeeze out the air, and flatten to freeze, or use your favorite freezer containers. I usually just freeze the beans and make the rice fresh. It's so convenient to have a quick meal ready to thaw, heat, and eat for busy days!

Nutrition

Serving: 1cup | Calories: 413kcal | Carbohydrates: 69g | Protein: 16g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 603mg | Potassium: 860mg | Fiber: 10g | Sugar: 2g | Vitamin A: 321IU | Vitamin C: 15mg | Calcium: 74mg | Iron: 4mg

The post Vegetarian Red Beans & Rice appeared first on Kitchen Treaty.

1. Folks eat it on New Year’s Day for luck, peace, and prosperity in the coming year.
2. It’s traditionally made with black-eyed-peas, rice, and bacon or ham. Obviously, this version does not have the meat. But it’s still delicious!

In fact, this version breaks tradition in a couple of ways. I mean, as we’ve discussed, it’s vegan, so that makes it pretty clear that it’s not your typical Hoppin’ John. It’s also cooked in the Instant Pot, which I’m pretty sure – I mean, I’m no historian – was not something that was available in the 1800s.

So what is this Instant Pot Vegan Hoppin’ John all about?

Deliciousness! I promise. And trust me, I’ve tried whipping up a few different vegetarian Hoppin’ John recipes over the years, and none hit the spot. Until last New Years’ Day, when my family really thought that this version nailed it. And so, this New Year’s, I’m sharing it with you!

This Hoppin’ John is hearty, savory, and a little smoky, with the teensiest touch of heat.

It’s truly a meal-in-one, with veggies, black-eyed peas, and rice. And it all cooks up in the Instant Pot. Boom! Or something like that. I’m not really a “boom” person but it felt right to say right there.

Moving on.

So, first, you cook up your black-eyed peas. Please start from dried and don’t even consider canned! Canned ones, in my opinion, don’t hold a candle to dried – and it’s not too much extra work to cook up the black-eyed peas in the Instant Pot. Plus, it’s an opportunity to infuse so much flavor into those bad boys! Cook up those beans with smoked paprika, onion, garlic, bay leaves, and a strip of kombu. Kombu, in case you were wondering, is dried seaweed that supposedly helps reduce the, er, gassier properties in legumes. But I add it for the nice hit of umami flavor it contributes.

The, you drain the peas, reserving a bit of the cooking liquid. Wipe out your Instant Pot and saute some veggies. Add the black-eyed peas, some rice, and broth. Set your Instant Pot at 15 minutes and go work on your list of resolutions.

And then just scoop into bowls, garnish liberally with scallions and parsley, and there you go!

Folks often serve Hoppin’ John with collard greens and maybe even some cornbread. I support both of these ideas.

Happy New Year!

(more…)

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This easy Instant Pot lentil soup is a riff on my Simple Lentil Vegetable Soup that I make on the stovetop which is a riff on the Ina Garten version (does that goddess ever do things wrong? Rhetorical question) which is a riff on I have no idea, I just wanted to say “riff” one more time.

But anyway, now that I’m all about lentil soup Instant Pot style, I thought I’d go this direction. A simple Instant Pot lentil vegetable soup with onions, carrots, and celery; green lentils; ground cumin and thyme; tomato paste and a dash of red wine vinegar for oomph.

I love all the flavor in this one; my guy (the carnivore) loves it too. Even though it’s vegan. I’m not trying to convert him or anything, but I kinda love it when that happens.

This Instant Pot Lentil Vegetable Soup calls for green lentils instead of French green lentils. The latter are a bit smaller and really hold their shape when cooked. And I’m sure they would totally work! I just happened to have a ton of green lentils on hand and I like how a few of them break down just ever so slightly while cooking which gives the soup a heartier consistency. If you want to use French green lentils, though, go for it! I’d say maybe subtract five minutes or so from the cooking time. Or if you’d rather go the brown lentil direction? Cool! They tend to take less time to cook, too, so maybe take five minutes off of those too. (I will try these alterations myself and report back when I have exact times!)

There are so many lentils out in the world, aren’t there?! It can be kind of confusing. But also awesome. Because legumes are my jam and the wider the variety the better as far as I’m concerned. (This quick read breaks it down when it comes to the common varieties; good info!)

But back to this cozy (easy) stuff! Bring on the crusty bread, baby! I’m goin’ in. You should too!

Oh, and be sure to try my other easy Instant Pot Lentil Soup recipes:

• Instant Pot Golden Lentil Soup – French green lentils with with turmeric, ginger, cumin, thyme, and a hefty handful of spinach. 5-star rated and one of the all-time most popular recipes on Kitchen Treaty!
• Instant Pot Herbed French Lentil & Potato Soup – Loaded with herbs (tarragon, parsley, and thyme) with a squeeze of lemon at the end. Thick, hearty and satisfying!
• Instant Pot Curried Carrot Red Lentil Soup – Split red lentils, carrots, ginger, and curry. This one’s super fast – and full of flavor.

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Instant Pot Lentil Vegetable Soup

A simple yet hearty lentil soup that’s far from boring-tasting. Green lentils, thyme, cumin, carrots, celery + a good simmer in the Instant Pot = winter weeknight heaven.

Keyword easy instant pot lentil soup, instant pot lentil soup, instant pot lentil vegetable soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Author Kare

Ingredients

• 1 tablespoons olive oil
• 1 large yellow onion diced
• 2 medium carrots diced) (about 1 cup
• 2 stalks celery chopped) (about 3/4 cup
• 4 medium cloves garlic minced) (about 1 tablespoon
• 1/2 teaspoon dried thyme
• 1/2 teaspoon ground cumin
• 1 teaspoon kosher salt or sea salt plus more to taste
• 1/4 teaspoon ground black pepper plus more to taste
• 4 cups low-sodium vegetable broth
• 1 cup green lentils rinsed*
• 2 tablespoon tomato paste
• 1 bay leaf
• 1 tablespoon red wine vinegar
• Chopped parsley and extra-virgin olive oil for garnish optional

Instructions

• Set Instant Pot to saute. Add olive oil. When warm, add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 8 minutes. Add the garlic, thyme, cumin, 1 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring, for one more minute. Add the vegetable broth, lentils, tomato paste, and bay leaf. Stir to combine.
• Place lid on Instant Pot and make sure the release valve is in the “sealing” position. Press the “Manual” button (or “Pressure Cook” button on newer models) and set the timer for 30 minutes.
• The Instant Pot will warm up for a few minutes and then begin cooking. After the time is up, quick-release by flipping the valve to “venting,” being careful to avoid any steam burns.
• When the venting is complete, remove the lid of the Instant Pot.
• Remove the bay leaf. Stir in the vinegar. Taste and add more salt and pepper if desired.
• Serve topped with minced parsley and a drizzle of good extra-virgin olive oil if desired. An extra turn of freshly ground pepper doesn’t hurt either!

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