You’ve got to make these amazingly delicious peri-peri chickpeas! They have this incredible spicy and tangy sauce, and you top them with a fresh, crunchy salsa to contrast the rich flavors and heat. (gluten-free, nut-free, soy-free)

This is a deeply flavored, rich, and amazing dish which comes together in one pan. And you can serve the peri-peri chickpeas with the fresh, crunchy cucumber tomato salsa in a variety of ways. They work great in bowls, wraps, as a platter, or even as tostadas!

First, we make this sauce with onions, tomatoes, and peri-peri sauce. Then, we add some chickpeas and simmer them so they become these stewed chickpeas that are absolutely tender and delicious. We pair that with a simple, fresh, crunchy, zesty cucumber tomato salsa that works really well with the chickpeas.

You can adjust the heat by adjusting the peri-peri sauce in the chickpeas or by adding some cream elements, such as non-dairy yogurt or non-dairy cream to tame the heat if you like. 

Peri-peri sauce originates from the South African region, especially the Mozambique region, It is made with peri-peri chilies, or bird’s eye chilies. 

The sauce has been adapted in several countries, and there are several brands of peri-peri sauce now. It has even been adapted into an Indian peri-peri sauce, which uses similar ingredients but may include spices like garam masala or cumin. 

Use whichever peri-peri sauce you can get your hands on. If you don’t have peri-peri sauce, there is a recipe to make it in the notes.

Why You’ll Love Peri-Peri Chickpeas

• chickpeas in a rich, spicy, smoky, tomatoey sauce
• fresh, crunchy cucumber tomato salsa contrasts the flavors and textures of the stewed chickpeas
• 1-pan, 30-minute meal that you can serve in many different ways
• naturally gluten-free, soy-free, and nut-free

Continue reading: 1-Pan Peri-Peri Chickpeas

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Paneer ghee roast is a popular dish from Mangalorean, South Indian cuisine. This vegan version pairs roasted vegetables and tofu with a bold onion, chili, and black pepper sauce. It’s delicious served as a curry, bowl, or wrap. Gluten-free and nut-free with an easy soy-free option.

Paneer ghee roast is a bold, spicy South Indian dish known for its fiery color, deep roasted flavors from spices and it is roasted in ghee (which is clarified butter). Traditional versions often use Byadgi chilies, but since they can be harder to find, this recipe uses Kashmiri chili powder instead.

Mangalorean cuisine comes from the coastal city of Mangalore and reflects influences from the states of Karnataka, Kerala, and their Portuguese cooking traditions. While many classic Mangalorean dishes are centered around meat or seafood, this vegan version swaps tofu for paneer and adds roasted vegetables for extra flavor, texture, and heartiness.

I have been exploring many regional and specific Indian cuisines to bring you these curry recipes, make vegan versions of them, and use them as inspiration.

For this ghee roast, instead of marinating a meat substitute and cooking it in the sauce, I toss tofu and vegetables in the marinade and roast them until flavorful and caramelized. Then I pair them with a delicious, super spicy ghee roast-style sauce for a veggie-forward vegan take on paneer ghee roast.

You can serve this ghee roast different ways—not just in a curry format. Of course, you can mix it all together, like other Indian curries. But you can also layer this into a bowl by spreading the sauce on the bottom, topping it with roasted vegetables and tofu and the sauce, then drizzling it with some yogurt and adding fresh, crunchy veggies. 

The yogurt is definitely needed with the sauce, because it is going to be spicy. 

To adjust the heat level, reduce the black pepper and Kashmiri chilies. Depending on the brand, Kashmiri chilies might be super mild or have more heat. Depending on your preference, you can add more heat by adding cayenne. The black pepper gives this vegan paneer ghee roast a latent heat, so you shouldn’t add cayenne immediately. Taste the sauce first, then adjust. 

I also use some whole spices in this recipe. If you don’t have them, you can use ground versions, which are mentioned in the recipe notes.

Why You’ll Love Paneer Ghee Roast

• super hot and spicy, veggie packed entree
• versatile! Serve as a curry, a layered bowl, or a wrap
• make-ahead friendly. Flavor deepens with time.
• naturally gluten-free and nut-free with easy soy-free option

Continue reading: Paneer Ghee Roast – Tofu and vegetables in Spicy Pepper Sauce

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This rich, creamy, flavor-packed corn chowder with bacony crumbles is a super satisfying, one-bowl dinner. My four key techniques take it over the top, making it the best chowder you’ll ever taste! gluten-free, nut-free, and soy-free options)

It’s chowder time. I had a bunch of corn that my sister gave me, so I decided to make this corn chowder recipe. This is my favorite corn chowder! It’s Creamy and dreamy, it’s packs so much flavor and texture, it’s hearty and budget friendly!

There are a few special things I do to level up this vegan corn chowder.

First, I cook the garlic and pepper flakes together before we add anything else to the pot. The garlic gets golden and infuses the oil with garlic flavor, and the red pepper flakes also get toasty and smoky and infuse the oil. 

The second thing is to add some sun-dried tomato. We toast them a little bit to release more of their aroma, and they add a nice balance into this creamy chowder by giving it another layer of flavor. 

We are also going to char the corn before we add it to the chowder. I like to grill the corn on my stove or the grill until it has nice black spots in lots of places, not just mild charring, but really nicely charred corn. That adds a deeper, sweeter, and smokier flavor. But if you don’t want to char it, it will work without charring, as well. Just take the corn kernels off the cob and add them to the chowder.

The last thing that we do is have a good set of garnishes, like green onion, some of the charred corn, and these smoky tofu bacony bits. To make those, we bake or pan fry the seasoned tofu crumbles until crisp, and then use that as the topping. 

The combination of fresh flavors and this bacony crispy topping over the creamy chowder is just amazing!

Why You’ll Love Corn Chowder

• rich, creamy soup, all made in 1 pot
• crispy, smoky tofu bacony bits roast on a pan in the oven
• amazing combination of flavors and textures
• easy gluten-free, nut-free, and soy-free options

Continue reading: Creamy Corn Chowder with Smoky Tofu Bacony Bits

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This white bean stew has an Indian food twist that makes it SO flavorful! A creamy stew with sweet potatoes and mustard seed, curry leaf chili oil is hearty and satisfying dinner. (gluten-free, soy-free, nut-free option)

I like to use Indian sauces with beans, as a change from tofu or a vegan chicken substitute. It makes the whole dish cook up faster and makes it more accessible.

Because all of the flavor is usually in the sauces, you don’t have to pair them with meat, like in more traditional Indian dishes. In this stew, I pair Western Indian spices and spiced oil with beans, sweet potatoes, and spinach. The sauce is inspired with flavors from Maharashtrian cuisine. 

I ended up with this amazingly delicious, easy to make, hearty white bean stew, which is also budget friendly. This should cost you less than $3 per serving, depending on what you already have in the pantry. 

We cook the sauce like you would cook a chickpea curry, but then we add sweet potatoes and white beans to it. Then, we make a quick spiced oil, which has mustard seeds, curry leaves, and red chilies, and that takes it to the next level times three! 

We also add some roasted peanuts, but if you don’t want to add nuts you can skip that or add some hemp seeds or other toasted seeds of choice just for that crunch and a little bit of nutty flavor.

If you don’t want to make your white bean stew with Indian flavors, you can also make it Italian herb flavor or Cajun flavor, and I have that mentioned in the notes on the recipe card below.

Why You’ll Love this White Bean Stew

• Easy one pan, 30 mins dinner
• Versatile
• cozy and packed with veggies and FLAVOR!
• spiced oil only takes a few minutes and ups the flavor ante even more
• naturally gluten-free, soy-free, and nut-free option

Continue reading: Western Indian-Inspired White Bean Sweet Potato Stew

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One-pan skillet gnocchi with ricotta in a rich, sun-dried tomato sauce is a satisfying one-pan, 30-minute dinner! Serve on its own or with some crusty bread to scoop up that delicious sauce. (nut-free with gluten-free and soy-free options. 17 grams protein and 9 grams fiber per serving)

You all loved my spinach artichoke gnocchi, so I decided to make a skillet gnocchi recipe for you. I got some mini gnocchi, because they’re smaller and more fun to eat. Crisp them up with some garlic and sun-dried tomatoes, then just scoop a bunch of my tofu ricotta on top along with some basil pasta sauce or marinara sauce. Let it simmer for a few minutes, and it becomes a fantastic dinner. 

This easy skillet gnocchi is filling and very hearty. It has protein from the tofu ricotta mixture, and it’s creamy, cheesy, and amazing!

If you use an oven-safe skillet, you can also add some vegan cheese on top, such as a mixture of vegan parmesan and mozzarella, and broil it for a minute or two to melt and brown the cheese on top. It becomes even more delicious that way.

However you serve it, this skillet gnocchi is a super easy, super satisfying weeknight dinner.

Why You’ll Love Skillet Gnocchi

• one pan, garlicky gnocchi
• creamy tofu ricotta
• rich sun-dried tomato sauce
• naturally nut-free with gluten-free and soy-free options

Continue reading: Skillet Gnocchi with Sun-Dried Tomato Garlic Ricotta

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Ricotta tacos are a fusion dinner that’s perfect for meal prep, and they’re ready in under 30 minutes! Crispy tortillas stuffed with creamy tofu ricotta are so delicious dipped in marinara sauce or your dipping sauce of choice! They’re a great snack, appetizer, dinner party food, picnic food, or even a great lunch that you can pack with a side of sauce for dipping the nice, crispy tacos. (gluten-free and nut-free with soy-free option. 14 grams protein, 5 grams fiber per serving)

I love my tofu spinach ricotta that I’ve used in several recipes, like my veggie lasagna, stuffed shells, zucchini lasagna roll-ups, and so many other ways. It’s super delicious, creamy, cheesy, and hearty. So I decided to change things up, and instead of using it in an Italian format, I stuffed that creamy, tofu ricotta mixture into tacos.

You can crisp them up on a skillet, kind of like mini quesadillas. Then, serve those with some marinara on the side. It’s basically the Italian flavors of ricotta and marinara, but in a taco format, and oh my gosh, it’s super fun and super delicious!

The tofu ricotta comes together easily in a food processor, and then you just pan fry the tacos or bake them in the oven, so you can cook many at the same time.

For variations, you can also add sautéed veggies into the tofu ricotta mixture. Add some heat with pepper flakes, or make a spicy marinara sauce, or use a different dipping sauce of choice with the ricotta tacos. You can add other flavors into the creamy ricotta mixture, as well, like a Cajun spice blend, berbere, or garam masala. It’s a really delicious, herby, creamy, tofu ricotta mixture that pairs with many different flavors, so play around and make these tacos your own!

Why You’ll Love Tofu Ricotta Tacos

• creamy tofu ricotta in crispy tortillas
• choose your favorite dipping sauce
• versatile! Use different seasonings in the ricotta, add veggies to the tacos, and pair with different sauces to make this your own.
• naturally nut-free and gluten free (with gf tortillas). Easy soy-free option.

Continue reading: Crispy Tofu Spinach Ricotta Tacos (25-minute meal!)

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Crispy, peppery Apollo tofu is a popular South-Indian appetizer that is just absolutely delicious! Serve it as a starter or side, or dish it up over rice. (nut-free with gluten-free and soy-free options)

Apollo tofu is a vegan version of Apollo fish or Apollo chicken. This is another popular appetizer that you can find in South Indian restaurants, especially in Hyderabad. This is another one in my series of exploring regional Indian cuisines and making vegan versions of amazingly delicious meat-based appetizers.

This dish originated from a fusion of Andhra cuisine and Indo-Chinese cuisine. It has similar ingredients to tofu majestic or tofu 65, but it’s spicier and even more fun! It’s super delicious, just like those two. This recipe comes together really quickly and is a fantastic side or starter.

You can make it dry-ish, like I’m making it today, or you can make it saucier and serve it over rice. To tame down the heat, serve it with a cucumber salad or lettuce, cucumber, tomato, onion, and lime, salt, and pepper salad. Or, serve it over rice, which adds a lot of volume and helps tame the heat.

If you want it less spicy, you can reduce all of the heat elements in Apollo tofu to your preference, so they add flavor without as much heat. Adjust everything according to your taste.

There is heat from four different elements: Kashmiri chili powder, black pepper, lots of green chilies, and sambal oelek. If you don’t have sambal oelek, use another Asian chili sauce or even chili crisp. The green chilies can sometimes be really hot, depending on what you’re using. I usually use serranos or Indian chilies, so use less according to your preference, or use milder green chilies, if needed. You can also use finely chopped bell pepper instead, because there’s already plenty of flavor and heat in the sauce.

You can also use other proteins here. You can use chickpea tofu, pumpkin seed tofu, vegan chicken substitute, or vegan fish substitute instead of tofu. This dish is traditionally popular with fish. You could also use vegan shrimp or prawn. 

I also changed things up a little by adding orange juice, which adds a fantastic flavor. You can also add a little bit of maple syrup to balance the heat and the overall savory flavor.

Why You’ll Love Apollo Tofu

• crispy tofu in a zingy, spicy, peppery sauce
• versatile! Use plant-based protein of choice, bake or pan fry the tofu, adjust sauce amount to preference, and serve how you like
• delicious side dish or entree over rice or in wraps
• naturally nut-free with easy gluten-free and soy-free options

Continue reading: Apollo Tofu (Crispy, Spicy Tofu Appetizer)

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These flavorful edamame bowls start with lemony broccoli rice topped with this rich, Indo-Chinese-inspired shiitake mushroom sauce and crispy, crunchy roasted edamame on top! The combination of textures and flavors is just absolutely fabulous. (gluten-free and nut-free with soy-free option)

This is a layered bowl packed with lots of flavor and texture. It’s also high in protein and fiber, thanks to the edamame. 

We use two cups of edamame in this recipe, crisp them up in the oven, and bake some mushrooms. 

Then we make a delicious sauce inspired by Indo-Chinese flavors and serve everything over cooked grains. I like to use white rice with added broccoli for extra greens and protein, but you can also use quinoa, brown rice, or any other cooked grain of your choice.

No matter what base you choose, the crunchy edamame topping and savory, shiitake sauce make this dish incredibly delicious.

Why You’ll Love Edamame Bowls

• crispy, crunchy edamame
• rich, savory shiitake mushroom sauce
• lemony broccoli rice
• naturally gluten-free and nut-free with easy soy-free option

Continue reading: Crispy Edamame Shiitake Bowls

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These high protein travel snacks are great for munching on between meals or on the road. Choose from soy curls crisps; light, crispy chickpeas; and crackly versatile Tofu chips. Or make them all! (gluten-free and nut-free with soy-free option)

These high protein travel snacks are great on a road trip or even 30,000 feet in the air on a flight, when you’re craving something spicy, salty, savory, and crunchy. 

Unlike a lot of packaged snacks, these aren’t just empty calories. They’re packed with protein and taste fantastic with a great shelf life, so you can make a bunch of them to keep around. They don’t have added sugar, They are all easy to make and so flavorful with a great crunch!

All of these homemade travel snacks keep for up to two weeks in an airtight container, so make plenty to have around the house or for your next trip!

Why You’ll Love these High Protein Travel Snacks

• crispy, crunchy, flavorful, and protein-packed
• easy to make! Each of these bakes up on a single sheet pan.
• versatile! Mix and match seasonings to make these your own.
• naturally gluten-free and nut-free. The crispy chickpeas are also soy-free.

Continue reading: 3 High Protein Travel Snacks to Make at Home

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This Southwestern Pasta Salad with Black Bean Dressing makes the perfect side salad for the weekend! Tender pasta, corn, crunchy red onion, sweet tomatoes, peppers, and black beans are tossed in a spicy creamy bean dressing. This recipe was originally published June 30, 2015

This fabulous salad is perfect as a side for all your summer bbq plans and for the Burgers! The best part? You can swap in whatever veggies you like. The creaminess of the dressing comes from beans instead of oil making this recipe whole food plant based (WFPB). It tastes best with crunchy red onions and a good load of cilantro.

One of the things I love about this recipe is how fast and easy to make! If you are in a pinch for a delicious side dish with dinner tonight, or just really want a cool and refreshing salad, this one does the trick. In less than 30 minutes, you can have a delicious pasta salad!

Why You’ll Love this Southwestern Salad

• It’s so easy to make!
• Very versatile: you can change the veggies according to preference.
• It’s refreshing and bursting with flavor and texture: spicy, tangy, creamy, and crunchy.

Continue reading: Southwestern Pasta Salad with Black Bean Dressing

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