We’re talking just 7 ingredients and under 15 minutes to make the most delicious enchilada sauce!

The Story Behind the Recipe

Maybe my palate just isn’t sophisticated enough, but I’ve never found a canned enchilada sauce that I actually like. I feel like that’s a weird thing to say, but it’s true.

But I do love enchiladas, and they’re such an easy (and delicious!) dish to make at home.

Traditional homemade enchilada sauce is made with peppers/dried chiles and I often see flour in the ingredients, too. Tomato, surprisingly to me, seems more like an afterthought than a main ingredient.

I decided to work backwards and, using a recipe from a cute old thrifted cookbook called The Sunburst Farm Family Cookbook as a jumping off point, make an enchilada sauce that started with tomatoes and added flavors from there.

The result is a super fast and easy homemade enchilada sauce that tastes amazing – way better than canned in my opinion, and much easier than trying my hand at a super authentic sauce.

Why You’ll Love This Easy Homemade Enchilada Sauce

• Comes together quickly – just 15 minutes to make.
• Delicious! The tomato, onion, and chili powder combo is so good.
• Easy to double or triple, then freeze for easy homemade enchiladas anytime.

Ingredients

• Olive oil – For sauteing the onion and garlic.
• Onion – You’ll want one whole onion for lots of onion flavor.
• Garlic – Two cloves, minced, for signature garlic flavor.
• Tomato puree – Grab a 12-ounce can of your favorite brand of puree.
• Vegetable broth – You can get boxed broth at the store or use homemade veggie broth.
• Chili powder – Use a mild or more spicy blend, your choice.
• Cumin – For signature Mexican cuisine flavor and an earthy note.
• Smoked paprika – For a smoky touch.
• Salt – To taste.

I hope you love this homemade enchilada sauce as much as we do! Use it to make any type of enchilada you like. I make a black bean enchilada recipe with this sauce that’s so delicious (watch for that recipe soon!)

More Sauce Recipes

• Homemade BBQ Sauce
• Favorite Pizza Sauce
• Peanut Sauce

Print

Easy Enchilada Sauce Recipe

This simple 7-ingredient homemade enchilada sauce beats the pants off of store-bought canned! Now, it might not be the most authentic enchilada sauce recipe out there, but in my opinion, it tastes the best of any I've tried, authentic or not!

Keyword easy enchilada sauce, enchilada sauce recipe, homemade enchilada sauce

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 cups

Calories 158kcal

Author Kare

Ingredients

• 2 tablespoons olive oil
• 1 medium onion diced, about 2 cups
• 2 cloves garlic minced
• 12 ounces tomato puree about 1 1/4 cup
• 1 cup vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon kosher salt plus more to taste

Instructions

• Place a skillet over medium-low heat. When hot, add the oil. When the oil is hot, add the onions and sauce for 5-6 minutes, until soft and tender. Add the garlic and cook, stirring, for another minute.
• Add the tomato puree, vegetable broth, chili powder, and cumin, smoked paprika, and salt. Simmer until slightly thickened.
• Taste and add more salt if desired.
• I like to puree my enchilada sauce so that it's completely smooth, but this step is optional if you prefer it a bit chunkier. To puree, let it cool a bit then transfer to a high-speed blender. Puree by blending on high, adding more veggie broth if needed to thin it out, until smooth, about 1 minute.
• Store in an airtight container in the fridge for up to 3 days. You can also freeze this enchilada sauce for up to 3 months.

Notes

Recipe adapted from The Sunburst Farm Family Cookbook

Nutrition

Calories: 158kcal | Carbohydrates: 17g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 586mg | Potassium: 627mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1627IU | Vitamin C: 15mg | Calcium: 48mg | Iron: 3mg

The post Easy Homemade Enchilada Sauce Recipe appeared first on Kitchen Treaty.

Just mix up your spices, keep it in your spice cupboard, and it’s ready to go at a moment’s notice.

Or maybe you just got to the “taco seasoning” on your list of ingredients in a recipe you’re working on right now … but you don’t have any on hand?! Been there!

I’ve got you covered with this homemade taco seasoning recipe.

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love Homemade Taco Seasoning
• Ingredients
• Adaptations/Variations
• How to Make Taco Seasoning Mix
• Tip for Success
• How to Use It
• More Spice Mix Recipes

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

The Story Behind the Recipe

I’ve been working hard on a lentil-based taco “meat” recipe, and I really wanted to skip the spice packet. Maybe it’s me, but that felt weird to include in a recipe that’s full of wholesome pantry ingredients? It’s probably just me. But either way, it’s a pain to have to pull five different spices out of the cupboard when you’re making a recipe.

So! I thought I’d whip up a taco seasoning mix, and I have absolutely loved having it on hand! My guy uses it to season ground beef for various taco adventures, and I don’t have to pull out five or six different bottles of spices every time I test this recipe (which is just about done, by the way!)

Why You’ll Love Homemade Taco Seasoning

I just think it’s so much easier to have a jar of homemade taco seasoning on hand vs. pulling out all of the individual spices or having to buy a packet of taco seasoning at the store every time you make something with taco seasoning in it. I’m willing to bet you’ll agree, so here we are!

Plus, it’s really nice to make your taco seasoning exactly how you like it. Prefer it with more heat? Like something smokier? It’s possible with homemade taco seasoning mix!

Ingredients

• Chili powder – Go with mild chili powder or spicy. Your choice!
• Cumin – Smoky dried cumin is essential.
• Oregano – I like lots of dried oregano in my taco seasoning.
• Onion powder – Adds a nice umami note to any dish you use it in.
• Smoked paprika – Lends a smoky note that is so delicious!
• Garlic powder – for more Tex-Mex flavor.
• Kosher salt – to enhance the flavor of all the delicious spices you are using!

Adaptations/Variations

• Smoky taco seasoning: Double or even triple the smoked paprika.
• Spicy taco seasoning: Add cayenne pepper, up to 1/2 teaspoon depending on how spicy you like it. You can also add crushed red pepper flakes if you prefer.
• Other spices to add, if you like: Sweet (or regular) paprika, which will make a redder taco seasoning. Coriander adds wonderful flavor, Freshly ground black pepper is always welcome!
• Omit the salt: Leave out the salt if you prefer to adjust the amount of salt in your recipe as you go.

How to Make Taco Seasoning Mix

This is just SO COMPLICATED. Not really.

Literally add everything to a bowl …

… mix it up …

Then transfer it to a jar to store. Or, if you want to skip the bowl, just mix it up directly in the jar. Easy peasy.

Tip for Success

• Store your taco seasoning just like you do your other spices to keep them fresh as long as possible – somewhere dark, cool, and dry (like your pantry).

How to Use It

• 3 tablespoons = one packet of taco seasoning. Just add the spice mix when you would have normally added your taco seasoning. If you’re seasoning ground beef or something else that’s a bit dry, feel free to add a splash of water to help the taco seasoning coat every last bit.

More Spice Mix Recipes

• Pumpkin Pie Spice
• Sweet & Smoky BBQ Dry Rub

Print

Homemade Taco Seasoning

Skip the store! Make your taco seasoning right at home with just a few simple spices and seasonings.

Keyword homemade taco seasoning, taco seasoning, taco seasoning mix

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 3

Calories 85kcal

Author Kare

Ingredients

• 1/4 cup chili powder
• 2 tablespoons cumin
• 1 tablespoon dried oregano
• 2 teaspoons onion powder
• 2 teaspoons kosher salt
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder

Instructions

• Add all ingredients to a bowl. Mix it up. Transfer to an airtight lidded jar. Store at room temperature.
• Use to season many different Tex Mex recipes! 3 tablespoons of homemade taco seasoning mix = 1 packet.

Notes

Scaled down version

For one heaping tablespoon of taco seasoning mix:

• 2 teaspoons chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon oregano
• 1/4 teaspoon onion powder
• 1/4 teaspoon kosher salt
• 1/8 teaspoon smoked paprika
• 1/8 teaspoon garlic powder

Nutrition

Serving: 3tablespoons | Calories: 85kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 1883mg | Potassium: 518mg | Fiber: 9g | Sugar: 2g | Vitamin A: 6253IU | Vitamin C: 1mg | Calcium: 137mg | Iron: 7mg

The post Homemade Taco Seasoning appeared first on Kitchen Treaty.

In this Article

• The Story Behind the Recipe
• Why You’ll Love this Tofu Fried Rice Recipe
• Tofu Fried Rice Ingredients
• How to Make It
• How to Top It
• Other Favorite Tofu Recipes
• FULL, PRINTABLE RECIPE
• Reviews & Comments

The Story Behind the Recipe

I love a good fried rice recipe, but I wanted one without eggs yet lots of protein. I also love a good tofu scramble, and I thought … why not make a tofu scramble situation then add that to a fried rice situation?! I know, I know, that’s a lot of situations – but trust me. This tofu fried rice, uh, situation … works.

In a nutshell, instead of the more traditional eggs, this vegan fried rice recipe uses a good amount of tofu to increase the protein quotient and make it vegan while it’s at it.

If you’re a vegan, you undoubtedly know all about tofu scrambles. But if you don’t? Basically, you crumble up extra-firm tofu and saute it with spices and maybe a few veggies. The end result is remarkably reminiscent of scrambled eggs, especially if you throw a little turmeric into the mix to lend the tofu a yellowish hue while it cooks.

I adapted this recipe from Pinch of Yum’s 10-Minute Fried Rice. My version takes a couple more minutes because it includes onions, which isn’t necessarily normally found in fried rice, but I love the flavor it lends to the tofu.

Why You’ll Love this Vegan Tofu Fried Rice

It tastes like traditional fried rice – but it has more protein and is super hearty and filling! The tofu doesn’t need to be cubed or separately cooked or pressed or otherwise fussed with. Just mash it and add it to the pan! No need to remove it before you add the rice, either, like with eggs. The tofu benefits from some extra cooking time, and you get to enjoy all the convenience. 12 minutes from fridge to table – seriously.

Here are a couple of highlights from the comments and reviews section from those who’ve made it:

• “I love this recipe. I’ve done it more than once. I usually add the whole block of tofu, because I never remember to use the extra tofu! Tastes great every time. Thanks so much for this.“
• “Very very yummy! My husband is a devoted carnivore but he loved it too.“

Tofu Fried Rice Recipe Ingredients

• Extra-firm tofu – just like when you make a tofu scramble, there is no need to press it
• Olive oil – sub veg or canola oil if you want a completely neutral oil
• Onion
• Garlic
• Toasted sesame oil – adds so much flavor!
• Ginger
• Smoked paprika & turmeric – not exactly common fried rice ingredients, but perfect for adding flavor and color to the tofu
• Rice – brown or white, use your fave! 
• Frozen corn
• Frozen peas
• Tamari or soy sauce

Adaptation Idea

Bacon option (including vegan bacon!) – Because we’re a mixed-diet home, sometimes my guy will crumble a little cooked bacon over his plate of fried rice. Leave it to our household to top a vegan dish with bacon! The good news is, on the vegetarian side of things, I have a vegetarian tofu bacon recipe that is amazing, and I like to add some of this to my own dish too.

How to Make It

1. Cook the onion, garlic, and spices in your pan, then add your mashed tofu.
2. Cook for a bit, then add your rice until sizzling. Add the corn, peas, and soy sauce at the last minute and cook through until steaming hot. That’s it!

Jump to the full, printable recipe

How to Top Tofu Fried Rice

Sometimes, I keep it simple and skip the toppings (like in the photos). Other times, I top mine with a few goodies – usually a combo of something like this:

• Garnish with chives, scallions, and/or herbs
• Drizzle with a little (or a lot) Sriracha sauce
• Spoon on a bit of spicy chili crisp or chili oil
• Add diced avocado or sliced cherry tomatoes

Print

Tofu Fried Rice (12-Minute Recipe)

Tofu scramble meets fried rice for an ingenious 12-minute, protein-heavy, vegan tofu fried rice dish. So easy!

Keyword tofu fried rice, vegan fried rice

Prep Time 3 minutes minutes

Cook Time 9 minutes minutes

Total Time 12 minutes minutes

Servings 3

Calories 490kcal

Author Kare

Ingredients

• 7 ounces extra-firm tofu half of a 14-ounce block
• 1 tablespoon olive oil*
• 1/2 cup finely diced yellow onion about 1/2 small onion
• 1 medium clove garlic minced
• 2 tablespoons toasted sesame oil divided
• 1 thumb-sized knob ginger peeled and minced) (about 1 tablespoon
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon ground turmeric
• 3 cups cooked brown rice** I like brown Basmati rice) (cold, day-old rice is best
• 1 cup frozen corn kernels
• 1 cup frozen peas
• 2-3 tablespoons Tamari or soy sauce***

Instructions

• Set the tofu on a large cutting board and mash with a potato masher or fork until it’s crumbled. Set aside.
• Place a large saute pan over medium heat. Add the olive oil. When hot, add the onion. Saute until softened, about 3 minutes. Add the garlic and cook, stirring occasionally, for 1 minute.
• Add one tablespoon of the sesame oil, then add the ginger, smoked paprika, turmeric, and mashed tofu. Cook, stirring until the spices are well-incorporated, about 2 minutes.
• Increase heat to medium-high. Add the remaining sesame oil and the rice. Cook, stirring frequently, until the rice sizzles and is thoroughly warmed through, about 2 minutes.
• Stir in the corn, peas, and Tamari (or soy sauce) and cook until the veggies are warm, about one more minute.
• Taste and add additional Tamari or soy sauce if desired.

Notes

Yield: 3 smaller servings or 2 large servings.

Topping Ideas

Serve topped with chopped chives or other herbs of choice, chopped scallions, or even a little crumbled bacon for the carnivores’ portions if you like. We like to pass the Sriracha and/or chili crisp with this fried rice, as well.

* Oil Note

If you prefer to use a more neutral oil, feel free to sub vegetable or canola oil.

** Rice Note

You can use white rice too! Whichever rice you prefer – just remember day-old usually makes better fried rice. 

*** Soy Sauce Note

If you’re eating gluten-free, be sure to opt for Tamari (which is gluten-free) vs soy sauce (which has gluten).

Meat option

Top the carnivores’ portions with some cooked and crumbled/chopped bacon.

Adapted from Pinch of Yum’s 10-Minute Fried Rice

Nutrition

Calories: 490kcal | Carbohydrates: 69g | Protein: 16g | Fat: 18g | Saturated Fat: 3g | Sodium: 719mg | Potassium: 550mg | Fiber: 8g | Sugar: 7g | Vitamin A: 669IU | Vitamin C: 24mg | Calcium: 58mg | Iron: 3mg

Originally published 1/11/2016

Other Favorite Tofu Recipes

Is tofu the most versatile ingredient in the world? Might just be!

• Crispy Air Fryer Tofu – So easy and so good! I make this in bulk and freeze it. Super convenient.
• Plant Power Protein Breakfast Bowls with tofu scramble make for the perfect hearty breakfast
• Cashew Veggie Stir Fry is a one-dish-two-ways meal with tofu in one wok for the vegetarians and chicken in the other for the meat-eaters.
• This Tofu Bacon is unbelievably delicious – crispy and done in 10 minutes!
• Crispy Pan-Fried Tofu is so great with so many dishes.
• This Tofu Edamame Bowl from The Little Kitchen is so fresh and delicious!

FAQs

Can I use freshly cooked rice instead of day-old rice?

Yes, but day-old is much better. Fresh rice tends to be softer, which can make your fried rice a little mushy. One ideas is that if you only have freshly cooked rice, spread it out on a baking sheet and let it cool completely (or pop it in the fridge for 20–30 minutes). The drier the rice, the better the texture.

What kind of tofu works best?

Extra-firm tofu is what you’ll want here. You can make a firm tofu work, too (pressed well) but it might not hold up as well.

Do I need to press the tofu?

If it’s extra-firm, a quick blot with a paper towel is usually enough.

How do I make this gluten-free?

Everything in the recipe is naturally gluten-free, with the exception of the soy sauce. To make it fully GF, use tamari or coconut aminos instead of regular soy sauce

Can I add more veggies?

Sure! The frozen peas and corn are a must in my book. Carrots, bell peppers, broccoli, mushrooms, or shredded cabbage also work beautifully. Chop the veggies up small (around the same size as the corn and peas), then sauté them with the onion until tender, then proceed with the recipe.

How do I add more protein?

This recipe already has a good amount of protein, thanks to the tofu, but you can increase it by stirring in some shelled thawed edamame or serving fried rice with a side of pan-fried tofu or air-fryer tofu.

Can I make this ahead of time?

Yes; it reheats well. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet for the best texture (a splash of water helps revive it), or microwave if you’re in a hurry.

What’s the best pan to use?

A large skillet works great. If you have a wok, even better. The key is enough surface area so everything can brown instead of steam.

The post 12-Minute Tofu Fried Rice (Easy High-Protein Recipe) appeared first on Kitchen Treaty.

Table of Contents

• What is Romesco Sauce?
• Why You’ll Love It
• Ingredients
• How to Make Romesco Sauce
• More Recipe Tips
• Romesco Sauce Uses
• What Diets is Romesco Sauce Appropriate For?
• Try Romesco Sauce with …

What is Romesco Sauce?

Romesco Sauce reportedly originated in coastal Spain and was often served with local fresh-caught fish. Indeed, romesco is still often paired with white fish such as cod, but it has so, SO many more uses than that.

Why You’ll Love It

A bold red-orange, this romesco recipe packs wallop of flavor as vibrant as its color. No shrinking flower of a sauce here, this incredible sauce has a texture similar to pesto, and a taste just as bold. The garlic hits first – in the best possible garlicky way – then the roasted red pepper and the sun-dried tomato come through. A lingering smokiness and acidity from the lemon join in the symphony, and your mouth says “YES. MORE.”

Ingredients

In addition to sun-dried tomatoes, roasted red peppers, and almonds, it’s is livened up by garlic, lemon, parsley, and – one of my favorite ingredients of all time – smoked paprika. It’s like someone took all of the most flavorful ingredients they could find and made a sauce – and it works. Big time.

• Roasted red bell peppers – One of the key ingredients in romesco is roasted red bell peppers. This ingredient should not be substituted. I used store-bought jarred roasted bell peppers in this recipe, but you could also use fresh roasted red bell peppers. If using fresh peppers, you will need about 8 ounces of peppers (after they are roasted), about 1 rounded cup, or about 2 medium-sized bell peppers. Here’s how to roast your own red bell peppers!

• Sundried tomatoes – When purchasing sundried tomatoes, be sure to select oil-packed sundried tomatoes because they are more tender and blend easily into the sauce. You can use roasted cherry tomatoes, roasted Roma tomatoes, or canned fire-roasted tomatoes when making romesco. If you are considering substituting the sundried tomatoes for one of these alternatives, keep in mind that they will be more watery, less sweet, and will not have as rich of a tomato flavor, so your finished texture and flavor will be different. 

• Raw almonds – Roasted almonds and roasted hazelnuts are common nuts used in romesco and can be swapped using a 1:1 ratio for the raw almonds. You could also try using some combination of walnuts, pine nuts, and/or cashews, as is used in pesto.

• Italian parsley – For an alternative to Italian parsley, try substituting fresh basil leaves!

• Smoked paprika – Paprika is made from dried and ground bell peppers and lends to the bold flavor of romesco. It is not spicy. I would not recommend omitting this ingredient; however, you could substitute regular paprika in place of smoked paprika if you do not have it on hand.

• Cayenne pepper – There is only enough cayenne pepper to give this recipe a slight kick, it is not too spicy. If you are super sensitive to spice this ingredient can be omitted.

• Extra virgin olive oil – A good EVOO with a fruity and peppery flavor works well in this recipe. If you do not love the taste of olive oil you can select a variety with a milder flavor. I don’t recommend substituting another type of oil in this recipe.

How to Make Romesco Sauce

This part is especially easy! Just throw the ingredients in the blender and blend! The almonds give the sauce an intriguing texture – it’s thick like hummus, but bits of almond lend heft and body.

More Recipe Tips

• Pat the bell peppers dry with a few paper towels after removing them from the jar and draining the liquid. This will help prevent your sauce from getting too watery.
  
• A high powdered blender or food processor is key to getting a smooth, creamy sauce. There will be some texture after fully blended from the almonds, however, there should be no chunks. A blender that is 1000 watts or greater will work best.
  
• When selecting sundried tomatoes, be sure to select a brand that packs the tomatoes in olive oil, not vegetable, canola, or soybean oil. Although we drain the oil, the tomatoes tend to absorb a lot during storage and you may be able to taste residuals of these poor-quality oils in the finished sauce.

Romesco Sauce Uses

If you’re not big on fish, which Romesco Sauce is traditionally paired with, try it with:

• Grilled bread or crackers
• Grilled vegetables
• Sandwiches (try it on this one in place of the pesto!), burgers, and wraps
• Orr even stirred into pasta! So, so good.

What Diets is Romesco Sauce Appropriate For?

It’s considered vegan, gluten-free, and even paleo friendly. It contains no added sugar, no animal products or dairy, and is free of grains and legumes. Romesco sauce is also low carb and can be included as part of a keto diet with just 3 grams of net carbs per serving.

It’s is a great low-carb, high-fiber sauce packed with vitamins and minerals. It is a great way to add some extra olive oil to your diet. High-quality olive oil contains high amounts of polyphenols (like oleuropein and hydroxytyrosol) which have beneficial anti-cancer, anti-inflammatory, and anti-angiogenic effects. Both the monounsaturated fat and the presence of polyphenols have been shown to be neuroprotective and improve cognitive function. Choose olive oil with a more peppery taste to reap the most benefits.

Try Romesco Sauce with …

• Grilled Summer Veggie Sandwiches – try it in place of the pesto, or in addition!
• As a dipper for zucchini fries
• It’s incredible on these grilled tofu tacos!
• I think these Halloumi Wraps with Romesco Sauce look amazing!

Print

Romesco Sauce

A rich and flavorful sauce that can make any ordinary meal over-the-top amazing.

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 8

Calories 193kcal

Author Kare

Equipment

• High-powered blender or food processor

Ingredients

• 12 ounces roasted red peppers drained and patted dry [about 8 ounces drained, 1 rounded cup or 2 whole bell peppers, roasted]*
• 1/3 cup oil-packed sun-dried tomatoes drained and patted dry; pack when measuring [55 g]
• 1/2 cup whole raw almonds [75 grams]
• 1/4 cup flat-leaf Italian parsley chopped [6 grams]
• 4 cloves garlic, peeled
• 1 tablespoon freshly squeezed lemon juice from about 1/2 small lemon
• 1 teaspoon smoked paprika
• 1/2 teaspoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1/2 cup extra virgin olive oil

Optional toppings

• Chopped almonds
• Chopped parsley
• Olive oil

Instructions

Prepare the ingredients

• Prepare the ingredients by draining the roasted bell peppers and sundried tomatoes and patting them dry, chopping the parsley (just needs to be chopped well enough to measure), and peeling the garlic cloves.

Blend & serve

• Add all ingredients to the blender or food processor and puree for about 1 minute or until there are no large chunks and everything is an even color. Because of the almonds, there will be some texture even when fully pureed but no large chunks should remain.
• Serve immediately on top of an entree or transfer to a bowl, swirl with a spoon creating grooves to hold a drizzle of olive oil, top with chopped parsley and crushed almonds, and serve as a dip for bread or veggies.

Notes

Storage tips

Store leftovers in an airtight container in the fridge for up to 1 week. Give it a quick stir before serving because some separation might occur.

Nutrition

Serving: 2tablespoons | Calories: 193kcal | Carbohydrates: 6g | Protein: 3g | Fat: 19g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.001g | Sodium: 742mg | Potassium: 225mg | Fiber: 2g | Sugar: 0.5g | Vitamin A: 587IU | Vitamin C: 28mg | Calcium: 50mg | Iron: 1mg

The post Romesco Sauce 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!)

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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.

No marinating needed. No baking needed. Plus, we’re talking only five ingredients in this vegetarian bacon recipe – and that’s if you include the cooking oil!

Table of Contents

• About this Vegetarian Bacon Recipe
• Why You’ll Love It
• Vegetarian Bacon Recipe Ingredients
• How to Make Vegetarian Bacon
• What to Serve with Tofu Bacon

• FULL, PRINTABLE RECIPE
• Reviews & Comments

About this Vegetarian Bacon Recipe

This easy tofu bacon recipe is wonderfully crispy and salty-smoky-slightly sweet. The thinner pieces cook up super crisp, while the thicker bits have some chew. Just like the real thing!

Many tofu bacon recipes call for pressing, marinating and baking, but once I discovered this 10-minute saute-then-sauce method for vegetarian bacon, there was no turning back.

No need for marinating because we have plenty of flavor without? Check. No waiting for the oven to warm up? Check check!

I’ve made a version of this incredible tofu bacon for years, though usually just for my Vegan BLTs. I’ve always been amazed by how easy the process is to make this vegetarian bacon, and when I started making more of a concerted effort to get more protein into my diet, I turned to tofu recipes like this tofu bacon.

I love this vegeatarian bacon on breakfast sandwiches, salads, pizza, and – maybe best of all – just straight up.

Because it is goo-ooood.

Why You’ll Love It

Well, for one, it’s super fast and easy to make. For another, it’s delightfully smoky-salty-sweet just like real bacon.

Here’s what a couple of others – who have rated the recipe 5 stars – have to say about the recipe!

• “I tried it last week and it was so delicious 🙂 Thank you for sharing this !! it was easy to make!”
• “I’m new to experimenting with tofu… this was delicious! Even my husband, who’s a bacon snob, loved it!!! I followed the recipe and then put my skillet in a 375 oven for a few minutes. Crispy and delicious. Thank you!”

Vegetarian Bacon Recipe Ingredients

So what are we looking at, ingredient-wise? It’s such a simple list, and no liquid smoke is needed!

• Extra-firm tofu – the firmer the better, sliced thin. Firmness can vary a lot by brands, so once you find a favorite, stick with it!
• Olive oil – the better for your thin-sliced tofu to turn golden brown in! And we use a decent amount – 2 tablespoons – to keep the fat situation going. If we’re trying to replicate bacon, we need fat!
• Soy sauce – This glorious ingredient adds umami, saltiness, and a bacon-y hue. Some people feel it might be a bit too salty, in which case, go for a low-sodium soy sauce or Tamari.
• Pure maple syrup – To add a hint of maple-y sweetness and a touch of shine.
• Smoked paprika – Another magic ingredient that lends smokiness to the situation.

How to Make Vegetarian Bacon

First-up, take half a block of extra-firm tofu and slice it as thin as you can. I feel pretty good if I can get 14 slices out of the half-block.

Then, place the tofu in a layer of paper towels and press gently to remove some of the water. This is also a good time to mix up your sauce (I also do this when the tofu is cooking to save time) – just mix the soy sauce, maple syrup, and smoked paprika together in a little bowl and set aside.

Then you cook up the tofu. Place a large non-stick saute pan over medium heat and add the olive oil. When the oil is shimmering-hot, add the tofu. The tofu will bubble and spit as the moisture in the tofu hits the olive oil. This is good – you’re getting the moisture out so crispiness can happen!

Fry the tofu on one side until light-to-medium golden, then flip and cook on the other side. I like to use a super-thin cookie spatula or turner to help keep the tofu from breaking as much as possible (some brands of tofu are more fragile than others).

Then, turn the heat to low and add your sauce. Cook for another minute, tossing and turning your cooked tofu in the sauce, until most of it has evaporated and all you have left is your delicious, perfectly crisped, wonderfully seasoned vegetarian bacon.

At this point you can throw it on a platter and admire it. OR … devour!

What to Serve with Tofu Bacon

• TLT sandwiches with this vegan bacon are the bomb! If meat-eaters are joining you, this is a great one-dish-two-ways situation.
• Vegans can enjoy club sandwiches with this tofu bacon too!
• Crispy Banana Almond Butter Waffles with some of this vegan bacon on the side? Yes please.
• I think this tofu bacon would be perfect alongside a hearty tofu scramble like this one.

Here’s the full, printable recipe. I hope you’ll be … bacon … it soon! (Forgive me.)

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10-Minute Vegetarian Tofu Bacon Recipe

Wonderfully crispy and salty-smoky-slightly sweet, this vegetarian and vegan tofu bacon recipe hits all the right notes. And it cooks up in only 10 minutes!

Cuisine vegan

Keyword bacon substitute vegetarian, tofu bacon, vegetarian bacon

Prep Time 3 minutes minutes

Cook Time 7 minutes minutes

Servings 12 pieces

Calories 108kcal

Author Kare

Ingredients

• 7 ounces extra firm tofu, sliced thin* half a 14-ounce block; aim for 12-14 slices, 1/8-inch to 1/4-inch thick
• 2 tablespoons olive oil for cooking
• 2 – 3 tablespoons soy sauce*** 2 tablespoons for good flavor but not too salty; 3 tablespoons if you like it salty [I think 3 tastes more like actual bacon]
• 1 teaspoon pure maple syrup
• 1/4 teaspoon smoked paprika

Instructions

• Slice your tofu.** Lay slices on a couple of layers of paper towels. Add another paper towel on top and press gently to extract some of the moisture from the tofu.
• Place a large non-stick saucepan over medium to medium-high heat. If your burner runs hot like our high BTU burner on our gas stove, opt for lower – medium or even medium low. You know your stove best! You want to fry your tofu nicely, but you don't want your oil to burn.
• Add olive oil to the pan.
• When the oil is hot, lay the tofu slices in a single layer in the pan. The tofu will bubble, sizzle, and maybe even spit a bit so use caution, but know this will result in the easiest, most delicious tofu bacon of your life! Cook until light golden on one side, 3-4 minutes, then flip and cook the other side until light golden, 2 minutes or so.
• While the tofu cooks, mix together the soy sauce, pure maple syrup, and smoked paprika in a small bowl.
• When both sides of the tofu are golden and the slices are beginning to stiffen and look drier around the edges, reduce the heat to low. Reducing the heat is important to prevent burning! Then pour the soy sauce mixture over the tofu and toss the tofu slices until coated in the mixture. Cook, tossing gently, until the soy sauce is evaporated, about 1 more minute. Transfer to a clean plate to cool a bit and then enjoy!
• Tofu bacon keeps, refrigerated in an airtight container, for 3-4 days. But once it sits for a bit, it does lose its crispiness. Still delicious! Just not crisp anymore.

Notes

* Some extra firm tofu is still somewhat fragile, so when you slice it thin, it can break apart when cooking. I like to use a very thin spatula to carefully flip the tofu until it’s cooked enough to hold together. Honestly, the smaller, broken off pieces of tofu bacon are probably the tastiest, so personally I’m good with a few casualties. 

** To save time, I heat the oil in the pan while I’m slicing my tofu. But I suggest saving that shortcut for after you’ve made this recipe a few times and are familiar with it. 🙂

***Soy Sauce Note:

Some people feel this recipe is a bit too salty with regular soy sauce. If that’s the case for you too, try a low-sodium soy sauce or Tamari.

Nutrition

Serving: 4slices | Calories: 108kcal | Carbohydrates: 3g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1288mg | Potassium: 131mg | Fiber: 1g | Sugar: 2g | Vitamin A: 62IU | Calcium: 22mg | Iron: 1mg

The post Crispy Vegetarian Tofu Bacon Recipe (Easy 10-Minute Recipe!) appeared first on Kitchen Treaty.

I created this recipe before butternut squash mac and cheese was a huge thing – and while I knew it was mac-and-cheese-esque, I basically considered it a butternut pasta bake. It’s a creamy butternut squash pasta casserole, but it’s also basically vegan baked mac & cheese with butternut squash. I’m never really sure what to call it, but Butternut Squash Pasta Bake seems to be the best fit! No matter what you call it, I think you’ll consider it delicious!

We love this easy butternut squash pasta dish for busy weeknights or make-ahead dinners. It’s simple enough for a cozy weeknight dinner with the family, or serve up butternut squash pasta bake for Thanksgiving. It’s going to be devoured either way!

Table of Contents

• The Story Behind the Recipe
• Why You’ll Love This Butternut Squash Pasta Dish
• Ingredients
• Adaptations/Variations
• How to Make This Butternut Squash Pasta Bake
• Tips for Success
• Can I Freeze Butternut Squash Pasta Bake?
• Serve it With …
• More Butternut Squash Recipes

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

The Story Behind the Recipe

I first shared this Creamy Butternut Squash Pasta Bake recipe in November 2015. My oven had broken down, and as soon as we replaced the new range, this was the first thing I made! It’s such perfect comfort food for this time of year.

It’s just like a vegan mac and cheese with butternut squash, and really is the ideal seasonal stand-in for mac and cheese.

If you’re craving creamy baked breadcrumb-topped, macaroni cheese-like goodness, but are looking for a bit of variety, prefer to (or have to) avoid dairy, get thee to the kitchen and make this butternut squash pasta dish! I think you’ll love it.

Why You’ll Love This Butternut Squash Pasta Dish

This is kind of another vegan mac and “cheese” recipe, in that it’s rich and creamy and has that look about it, and it’s based off of that same recipe, this isn’t about the cheese or anything that tastes like it. It’s all about the glorious butternut and its ability to transform into a velvety sauce that oozes into every nook and tunnel that the penne pasta throws at it.

And I guess also like many mac and cheese recipes, this one is topped with glorious breadcrumbs and then baked until bubbly and golden.

Except! It’s vegan! No dairy, no cheese. The butternut squash really creates the most velvety, creamy sauce, and with a few flavorings, the dairy and cheese simply aren’t needed. Truly.

Readers say …

“Thanks so much for this recipe. All five of my family members (including my 8yo, 5yo food allergic kid and picky 2yo) gobbled this up. That NEVER happens. Thanks so much again!”

– Sarah

Ingredients

• Pasta: I like to use whole wheat pasta to add a bit of protein and fiber, but you can use whatever pasta you like. Gluten-free pasta works too! (I’d recommend chickpea pasta or brown rice pasta)
• Olive oil: For sauteeing the onion and garlic.
• Onion & garlic: For loads of flavor and a bit of added nutrition.
• Dry mustard & smoked paprika: These two seasonings add smoky, slightly cheesy flavor, but without the cheese!
• Salt & pepper: For highlighting the flavors. Use a little or a lot, to taste.
• Tamari: Or low-sodium soy sauce. Another secret ingredient that adds more complex, savory flavor to vegan casseroles.
• Butternut squash: Peeled and diced. Learn more about how to peel and cut a butternut squash.
• Coconut milk: For a rich and creamy sauce.
• Lemon juice: To brighten and highlight the flavors, and balances with a bit of acidity.

For the breadcrumb topping:

• Panko breadcrumbs: Use a GF breadcrumb if you’re making a GF version.
• Thyme & smoked paprkia
• Salt
• Olive oil

Adaptations/Variations

• Gluten-Free Butternut Squash Pasta Bake: Use gluten-free pasta such as brown rice or chickpea pasta, and gluten-free breadcrumbs.
• Ritz-Topped Butternut Pasta Bake: Swap the panko for crushed Ritz cracker crumbs.

Tips for Success

• Cook the pasta JUST to al dente. It will cook the rest of the way in the oven.
• It will seem like a lot of sauce for the pasta. But please persevere … as it bakes, the pasta soaks up a lot of the sauce and you end up with a perfectly creamy – not dry – butternut squash pasta bake.

Can I Freeze Butternut Squash Pasta Bake?

Yes. I suggest freezing it without the breadcrumb topping. Thaw overnight in the fridge, top with the breadcrumbs, then bake as directed.

Serve it With …

• This kale salad goes perfectly with the fall vibes.
• A fall fruit salad is the perfect sweet accompaniment.
• How about some hot apple cider for sipping?

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Butternut Squash Pasta Bake Recipe

Fall comfort food to the max. Butternut squash, garlic, smoked paprika … pureed into a velvety sauce that smothers tender pasta. And then sprinkled with herbed bread crumbs, and baked until bubbly and golden-brown. Mmmm.

Diet Vegan, Vegetarian

Keyword butternut squash pasta bake, butternut squash pasta dish, vegan butternut squash mac and cheese

Prep Time 15 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 6

Calories 308kcal

Author Kare

Ingredients

For the pasta:

• 8 ounces whole wheat penne pasta can sub white pasta or GF pasta
• 1 tablespoon olive oil
• 1 cup chopped yellow onion about 1/2 medium onion
• 2 medium cloves garlic minced
• 2 cups vegetable broth
• 1 teaspoon dry mustard
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon kosher salt + more to taste
• 1/8 teaspoon freshly ground black pepper + more to taste
• 1 tablespoon Tamari or low-sodium soy sauce to taste
• 4 cups diced peeled butternut squash about 1/2 medium squash
• 1/2 cup canned full-fat coconut milk
• 2 teaspoons freshly squeezed lemon juice

For the breadcrumb topping:

• 1/2 cup Panko breadcrumbs
• 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon kosher salt
• 2 tablespoons olive oil

Instructions

• Bring a large pot of water to a boil. Cook pasta according to package directions, stopping 1 to 2 minutes short of the recommended cooking time so that the pasta is nice and al dente. Drain, return to pot, and set aside.
• While the pasta is cooking, start the sauce. Set a large saute pan over medium heat. When hot, add the olive oil. Add the onions and saute, stirring occasionally, until soft and turning brown, 7-8 minutes. Add garlic and cook, stirring, for another minute.
• Add broth, stirring to loosen up the bits of cooked onion at the bottom of the pan. Stir in the dry mustard, smoked paprika, salt, black pepper, and Tamari. Add the butternut squash. Bring to a boil. Reduce to a simmer and cover the pan. Cook until the squash is tender, 7-8 minutes.
• Preheat oven to 350 degrees Fahrenheit.
• Remove veggies from heat, remove lid, and let sit until cool enough to handle. Transfer to the pitcher of a blender. Add coconut milk and lemon juice. Puree until smooth. Taste and add additional salt and pepper, if desired. If the sauce is too thick to move around in the blender, thin it with a little more vegetable broth.
• Pour the butternut sauce over the pasta in the pot. Stir gently to combine. Pour into a 2-quart baking dish (approx. 8-inch by 8-inch should be fine). It will seem seem soupy, but it will thicken up when it bakes!
• Make the breadcrumb topping. Add Panko breadcrumbs to a small bowl along with the thyme, paprika, and salt. Mix to combine. Drizzle the olive oil over the breadcrumb mix and stir until combined. Spoon over the top of the pasta.
• Bake at 350 degrees until bubbly and the breadcrumbs are golden brown, about 25 minutes.
• Let cool for a few minutes before serving.

Notes

Gluten-free option:

Use gluten-free pasta (I recommend brown rice pasta for this recipe)

Nutrition

Serving: 1g | Calories: 308kcal | Carbohydrates: 43g | Protein: 7g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 719mg | Potassium: 440mg | Fiber: 5g | Sugar: 5g | Vitamin A: 10216IU | Vitamin C: 23mg | Calcium: 69mg | Iron: 2mg

More Butternut Squash Recipes

• Butternut Squash Soup with Coconut Milk
• Thai Red Curry Butternut Squash Soup
• Butternut Squash Fries
• Butternut Squash “Cheese” Sauce

First published November 30, 2015.

The post Creamy Butternut Squash Pasta Bake Recipe appeared first on Kitchen Treaty.

With tender pasta and hearty beans in a rich, tomato-garlic-rosemary sauce, this pasta e fagioli makes the most satiating, frugal, and – most importantly – absolutely delicious vegetarian or vegan meal.

This Pasta e Fagioli is warm, cozy, and perfect for a stormy autumn day. Comfort in a bowl.

Table of Contents

• The Story Behind the Recipe
• What is Pasta e Fagioli?
• Creating this Recipe
• Pasta e Fagioli Ingredients
• Adaptations & Variations
• How to Make Italian Pasta & Beans
• Storing & Freezing Pasta e Fagioli
• More Vegetarian Pasta & Bean Recipes

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

The Story Behind the Recipe

Here in the Pacific Northwest, summer came late and ended early. September has been usually rainy and I’m already feeling a little bleh from all the gray. All the gray, AND knowing the dreary season is just beginning. Except it kinda feels like it never really ended?

So I’m realllly trying to just embrace it. Fire roaring, fuzzy blankets everywhere, tea kettle on demand. And! Pasta e Fagioli, good ol’ Italian pasta and beans. Except not the traditional stuff – this is meatless, vegan and vegetarian pasta e fagioli.

What is Pasta e Fagioli?

Also affectionately known as pasta fazool, this popular Italian peasant dish usually starts with pancetta and might also include chicken and/or beef broth – just as it does in my inspiration recipe, this Authentic Italian Pasta e Fagioli recipe from the blog Good in the Simple.

Creating this Recipe

But as someone who doesn’t eat meat, those ingredients were a no-go. So I set out to create a vegan and vegetarian pasta fazool that hit all the right flavor notes, without a lick of meat.

This Pasta e Fagioli recipe was the result, and I’m really proud of this one! It’s so cozy and full of flavor, but really easy to make.

One of my favorite ways to give a dish that smoky depth of flavor without the meat is smoked paprika, and – you guessed it – that’s what we have here. Just saute the onions in a good amount of olive oil, then toss in minced garlic, fresh rosemary, and smoked paprika. Inhale. Smells so good!

Pasta e Fagioli Ingredients

• Olive oil – to saute the veggies.
• Onion & garlic – aromatic veggies form the first layer of flavor.
• Rosemary – I like to use fresh rosemary, but dried will work, too. Just cut the quantity in half (use 1 teaspoon dried in lieu of 2 teaspoons fresh).
• Smoked paprika – Smoked paprika gives a sultry, smoky note without having to use pancetta, so that this Pasta e Fagioli is vegetarian.
• Cannellini beans – Creamy white beans are perfect in this vegetarian pasta e fagioli.
• Vegetable broth – I like to use low-sodium to better control the overall salt content. Buy it at the store, or make it at home (this slow cooker vegetable broth with veggie scraps is terrific!)
• Tomatoes – Go with canned crushed tomatoes.
• Pasta – I like pasta shells in mine, but any small or medium pasta shape will do.
• Salt & pepper – to taste.

Adaptations & Variations

• One reader reports adding a squeeze of lemon juice and some kale at the end of cooking it. That’s on my list to try!

How to Make Italian Pasta & Beans

Start by sauteeing your onions in the olive oil. Then, add your garlic, rosemary, and smoked paprika and cook it for a minute.

From there, it goes pretty fast (another reason to love pasta fazool!) Add two cans of the beans and vegetable broth and puree. Then add another can of beans (drained), tomatoes, and the pasta, then boil until the pasta is al dente. That, my friends, is the whole deal. And it’s pure comfort in a bowl.

Storing & Freezing Pasta e Fagioli

Store leftovers in an airtight container in the fridge. Reheat over the stove or in the microwave. It will last up to 4 days in the fridge.

To freeze pasta fazool, make the recipe without the pasta, then transfer it to an airtight container or freezer bag. Place it in the fridge overnight to thaw, then warm over the stove. Add the pasta and cook until the pasta is al dente.

More Vegetarian Pasta & Bean Recipes

• Vegetarian Bolognese
• Chickpea Noodle Soup
• Lemon Chickpea Orzo Soup
• One-Pot Vegetarian Chili Mac

This Vegetarian Pasta e Fagioli is hearty, absolutely packed full of flavor, and unbelievably perfect with a nice chunk of crusty bread for dunking.

It’s officially my new go-to cozy-making fall-and-winter situation. I hope you’ll feel the same way!

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Italian Pasta e Fagioli Recipe (Pasta & Beans)

Rosemary, garlic, and smoked paprika lend depth of flavor to this thick, creamy, dreamy pasta-and-bean soup. Drizzle with olive oil and serve with a hunk of bread and you've got just about the coziest dinner ever!

Keyword pasta e fagioli, pasta fazool, vegan pasta e fagioli, vegetarian pasta e fagioli

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 361kcal

Author Kare

Ingredients

• 1/4 cup extra virgin olive oil
• 1/2 medium yellow onion diced [about 1 cup]
• 3 medium cloves garlic minced
• 2 teaspoons minced fresh rosemary
• 1 1/2 teaspoons smoked paprika
• 3 cans cannellini beans 3 15-ounce cans for a total of 45 ounces
• 6 cups low-sodium vegetable broth
• 1 cup crushed tomatoes canned crushed tomatoes
• 2 cups small pasta shells uncooked; can substitute medium size or any other pasta shape you like
• 1 teaspoon kosher salt + more to taste
• 1/4 teaspoon freshly ground black pepper + more to taste

Toppings:

• More olive oil for drizzling
• Grated parmesan for non-vegans, or use vegan parmesan
• Crushed red pepper flakes

Instructions

• Set a large soup pot over medium-low heat. Add olive oil. When hot, add the onion. Saute until soft, about 8 minutes. Add garlic, rosemary, and smoked paprika. Saute, stirring constantly, for one more minute.
• Add TWO cans of beans to the pot, liquid included.
• Using an immersion blender, puree the mixture right in the pot (you can also puree in a blender and return the mixture to the pot).
• Drain the remaining can of beans and add to the pot, along with the broth, tomatoes, 1 teaspoon salt, and 1/4 teaspoon pepper. Increase heat to medium-high and bring to a gentle boil.
• Once boiling, add the pasta. Cook until al dente (the exact time depends on package directions – usually about 8 minutes).
• Taste, adding more salt and pepper if necessary.
• Ladle into bowls and top with a drizzle of olive oil, parmesan (for the non-vegans) or vegan parmesan if using, and a sprinkle of crushed red pepper flakes if desired. Don’t forget the crusty bread served alongside!

Notes

Storing & Freezing Pasta e Fagioli

Store leftovers in an airtight container in the fridge. Reheat over the stove or in the microwave. It will last up to 4 days in the fridge.

To freeze pasta fazool, make the recipe without the pasta, then transfer it to an airtight container or freezer bag. Place it in the fridge overnight to thaw, then warm over the stove. Add the pasta and cook until the pasta is al dente.

Adapted from Good in the Simple

Nutrition

Serving: 1g | Calories: 361kcal | Carbohydrates: 49g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 666mg | Potassium: 351mg | Fiber: 5g | Sugar: 6g | Vitamin A: 502IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 2mg

The post Italian Pasta e Fagioli Recipe (Pasta & Beans) appeared first on Kitchen Treaty.

I admit that the unit I was least looking forward to in the Plant-Based Professional culinary course that I just finished was the raw gastronomy. The extent of my raw food experience was visiting a raw restaurant in San Diego about 10 years ago. It was delicious, but my dabbling ended there.

But you know what? It ended up being a fascinating topic. I love learning new and creative ways to make foods, and the techniques involved in raw gastronomy are really interesting.

One of the assignments was to create a raw pâté from soaked nuts or seeds. The sample recipe used almonds, but I had a slew of raw sunflower seeds on hand and decided to give them a whirl. Figuratively and literally.

First, you soak the sunflower seeds in water. Then, you blend them up with garlic, lemon, salt … whatever you like. The result is light-colored and smooth (not silky smooth, but smooth enough) – and really addictingly tasty.

The possibilities are pretty endless, but in this case, I wanted to make a healthy canapé.

One of my favorite recipes before becoming vegetarian, many years ago, was a smoked salmon ball. And while I haven’t made that in years, I thought it would be fun to try to recreate some of those flavors in this pâté. So I added dill and smoked paprika and while, of course, not an exact replica, the smoky flavors are perfect with the dill and cucumber.

(Note that the smoked paprika is not officially raw because it reaches a temperature higher than is required to qualify as raw food. So if you’re on a raw diet, you might want to leave it out.)

I love this smoky sunflower seed pâté, and I love these appetizers, too!

For my plant-based party, I decided to garnish the cucumber slices with borage flowers. I planted borage a few years ago to attract bees to the veggie garden. I knew they were edible (apparently, they taste mildly of cucumber) but never had the guts to actually eat them. Until now. They ended up making a beautiful garnish, though you couldn’t actually taste them at all.

Sunflower seed pâté is officially a part of my life now, and this easy cucumber appetizer is going to be coming out of my kitchen often. It’s so easy to make the pâté ahead of time, squeeze it on, garnish, and serve.

Oh, and you could totally swap out the borage for cherry tomato halves and you have the perfect Christmas appetizer! See?!

Okay, now please forget that I mentioned Christmas.

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Forever and a day ago, I was chatting over a bowl of restaurant gazpacho with a good friend of mine. She had spent some college time in Spain, and it was there she learned that authentic gazpacho has stale bread in it. “Bread!” I thought. “Gross!” I thought. “Uncool,” I also thought.

Okay, so I had a lot of one-word thoughts about this whole thing. I was not a fan of this hare-brained idea, hmmph, soggy bread in cold tomato soup. No freakin’ thanks. But I convinced myself (quite easily, I admit) that I was not eating an authentic, bread-logged version, and polished off my bowl.

Gazpacho is a refreshing chilled summer soup made with garden tomatoes, cucumbers, garlic, and other tasty veggies. If you’ve never been inclined to try cold soup, I beg you to try gazpacho. You’ll never look back.

And honestly, I now know that you probably won’t be able to tell if yours has bread in it. It’s used to add thickness and body to the soup. And I can totally appreciate that it does that.

But if I’m making soup at home, bread is going to be a dipping mechanism only, thanks. And up until a few days ago, I was fine with enjoying my own homemade gazpacho on the breadless, thinner side. Until. Until! I had an idea. What if. What if!!! I blended a few chickpeas into the mix to add that thickness and body back into the mix? And even better? What if I added other classic hummus ingredients, too?! Some creamy tahini; lemon juice. Garlic. Cumin. And a few roasted chickpeas on top for good measure.

Creamy Chickpea Gazpacho was born.

To give credit where credit is due, I was inspired by this stunning soup from Andrea, the wonderful farmer-blogger over at Dishing Up the Dirt. It wasn’t much of a leap to take her blended-in tahini and chickpea topper over to gazpacho land. Thank you, Andrea, for inspiring me to chickpea-up some cold soup!

I think this soup is pretty wonderful, and it’s not just because I’m biased and semi-blissed-out by its breadlessness.

The chickpeas and tahini lend a creaminess that makes this soup pretty dang addicting. A shallot adds a bit of heat, garlic lends its signature bite, and lemon makes it zing.

Creamy Chickpea Gazpacho Soup is one of the best ways to enjoy fresh-off-the-vine summer tomatoes, and that time is now, my friends! My gosh, I love tomato season. Bring ’em on. In every color of the rainbow, please.

And then I’ll whir them into chilled summer bliss, piled high with salty-crisp roasted chickpeas, diced tomatoes, and crisp cucumbers. This soup will be happening a lot this summer. Bread on the side.

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