Indian food reimagined! Potato chickpea cauliflower paratha tacos are quick and easy. No mixing or kneading or rolling the dough to make this shortcut paratha(stuffed flatbread)! 19g Protein, 12g fiber, 7g iron! (soy-free and nut-free with gluten-free option)

Paratha tacos are a super easy version of paratha(Indian stuffed flatbreads) . There are four ways they are much easier and more fun than making a full-fledged paratha: 

1. There’s no kneading involved, since you don’t have to make the dough.
2. You don’t have to be an expert at rolling and stuffing parathas. 
3. We make the same filling you’d use in a traditional paratha, but we stuff it into tortillas.
4. You can easily make it gluten-free by using gluten-free tortillas, since you don’t need the dough to be stretchy.

Instead of making dough from scratch, we start by making a paratha filling of potatoes, cauliflower, and chickpeas with the the same spices that I’d put into my favorite paratha. I add chickpeas for protein to make these more of a meal than a side. Then we cook this mixture, put it inside tortillas, seal them so they stick, and then pan fry, bake, or air fry. 

It’s super easy and quick. If you use a food processor, the filling comes together in about 15 minutes. If you don’t have a food processor, the prep time will take longer, but is still very easy. I include those directions in the recipe card below. 

It’s also a great make-ahead option. You can make the filling ahead and keep it in the fridge for up to four days. You can also fill and seal the tortillas and refrigerate, then pan fry just before serving.

I make a amazing, quick, cooling yogurt cucumber dip based on Indian raita, which pairs really well with the paratha tacos. You can also serve with mango chutney, cilantro chutney, or a side of Indian mango pickle. 

Definitely make these Aloo gobi paratha tacos! They are very versatile. You can use different beans instead of chickpeas, use other veggies in place of potatoes and cauliflower, adjust the spices, and make these your own.

Why You’ll Love Paratha Tacos

• Delicious flavor and experience of parathas(stuffed Indian flatbread) with much less work.
• Authentic Indian paratha filling, stuffed into tortillas for ease.
• Easy to make-ahead.
• Naturally soy-free and nut-free with easy gluten-free option!

Continue reading: Paratha Tacos with Potato Chickpeas Cauliflower

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Marinated white beans with lots of veggies and savory sautéed garlic and cherry tomato are a versatile staple to have in the fridge. There are so many delicious ways to serve them. I have listed 5 of my favorite ways! (gluten-free, soy-free, nut-free, budget-friendly)

I always have some marinated white beans in the fridge because they are just so versatile and they are a great source of protein, fiber, iron, magnesium, and potassium. Beans are just a fantastic nutrition boost in every bite, and they’re budget-friendly, too!

This simple salad is also easy to make. First, we take some white beans, such as cannellini beans, and amp them up with plenty of veggies and a delicious dressing. Then, we boost the flavor even more by adding in this quick blistered cherry tomato and crispy garlic topping. 

These marinated beans just have so much flavor! You can serve them as is with some sourdough or garlic bread, or add them to salads with some arugula or spinach. If you’re using a lot of greens, you may want to make a little bit of extra dressing.

You can also serve these on top of roasted sweet potatoes or roasted veggies, add them to wraps, or serve them as a side with any meal. If none of those are your jam, make a marinated white beans bruschetta! Or, spread some hummus or yogurt or my tofu ricotta on a plate and top with these marinated white beans and some sprouts or crispy breadcrumbs. 

The textures and flavors of these marinated white beans are just mind-blowing, no matter how you serve them.

Why You’ll Love Marinated White Bean Salad

• flavor-packed, budget-friendly meal
• perfect for meal prep! Make a batch on the weekend and serve it many ways all week long.
• super flavorful with lots of fresh herbs and rich flavors
• blistered tomato and garlic topping amps up the flavor even more
• naturally gluten-free, soy-free, and nut-free

Continue reading: Marinated White Beans

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A fully loaded vegan country breakfast with crispy potatoes, creamy scramble and savory vegan sausage with lots of cheesy goodness! If you’ve been missing diner-style breakfasts, this it. (gluten-free and nut-free)

I’ve been meaning to make a version of this for a while because my assistant, Dalana, always talks about the amazing breakfast at her local diner. So this is our vegan version of it!

It has  these amazingly delicious potatoes, and crispy sausage-y crumbles added to a tofu scramble and topped with some cheese. It’s just mind-blowingly delicious!

For this vegan version, we are cooking the sausage-y crumbles first. You can use any ground meat substitute or vegan sausages of choice. Or, make your own with tofu crumbles, like my smoky tofu, then add fennel seeds to it for that sausage flavor.

Then, we brown our potatoes in the same skillet and set those aside. In the same pan, we cook crumbled tofu with my scramble seasoning and some non-dairy yogurt. Layer that tofu scramble with the sausage crumble and the crisp, brown potatoes. Top with vegan cheese, and it just gets so hearty and satisfying.

This is a multi-step recipe, but you can prep the tofu scramble and sausage crumbles ahead of time. The potatoes are best day-of, when they’re freshly browned and cooked. They’re still taste amazing the next day, but texture-wise they’re best day-of.

This vegan breakfast skillet is super versatile! You can turn this into a sandwich or breakfast casserole, or use it as a filling for breakfast burritos for breakfast on the go with some hot sauce and spinach all sealed on a skillet. All of those details are in the notes of the recipe card below.

Why You’ll Love this Country Breakfast Skillet

• smoky sausage crumbles, creamy tofu scramble, crispy potatoes, and melty vegan cheese
• layers of flavors and textures, all in 1 pan
• versatile! Make in the skillet or as a casserole, serve with toast or as a sandwich or breakfast burrito
• naturally gluten-free and nut-free

Continue reading: Vegan Country Breakfast Skillet

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Pillowy, crispy gnocchi pairs so beautifully with Muhammara, a Middle Eastern roasted red pepper dip with bright, vibrant flavors! Serve as a starter or side, as an entree, or a salad or wrap! (soy-free with gluten-free option)

I have been craving textures lately and this vibrant meal packs textures and flavors and nutrients all in one meal! The outrageously delicious red pepper walnut dip paired with crispy gnocchi and veggies, is topped with a zesty walnut pepper lemon crumble, so each bite bursts with flavor and texture.

For this amazing meal we’re making a Muhammara bean dip. Muhammara is this Middle Eastern dip made with roasted bell pepper and walnuts. It’s creamy and delicious and so flavorful. It’s sweet and tart and filled with umami.

I’m adding some beans to the dip to make it part of a meal. Then, we top it with some gnocchi that has been baked in the oven along with some veggies and spices, so it becomes crispy on the outside. We also bake some of the beans with the gnocchi, so the beans get crispy as well. 

Then, we make a quick lemony walnut crumble with roasted walnuts and lemon zest. These components pair really well together and allow you to serve the meal in various different formats. 

You can spread the dip on a plate and top it with the crispy gnocchi and veggies and the walnut crumble. Or, make wraps with the dip and the crispy gnocchi. You can also mix the dip with the crispy gnocchi to make something like a potato salad but a crispy gnocchi salad version. Add some crisp veggies to it, and it becomes super delicious.

Why You’ll Love Crispy Gnocchi with Muhammara Bean Dip

• bursting with amazing Middle Eastern flavors!
• crispy gnocchi, beans, and cauliflower bake up on 1 sheet pan
• make the super easy muhammara bean dip in the food processor while the veggies bake
• versatile! Serve plated or as a salad, wrap, starter, or side dish
• naturally soy-free with easy gluten-free option

Continue reading: Crispy Gnocchi with Muhammara Bean Dip

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This spicy, flavor-packed peri-peri sheet pan dinner is easy to make and delicious served with a creamy cilantro yogurt dipping sauce. Tofu, vegetables, and corn on the cob are marinated and baked together on one pan for an easy meal. (gluten-free and nut-free with soy-free options)

I love sheet pan meals, and this peri-peri sheet pan dinner is another fabulous one. It needs just 1 pan, and there’s less time in the kitchen because the oven does all the work. 

It’s a very flexible and delicious recipe. Use whatever veggies and proteins you want to use. All of the flavor is in the marinade, so use that marinade any way you like.

I love this peri-peri marinade. Paired with the vegetables and corn, it gives this sheet pan dinner a subtle seafood-boil feel. Add some crumbled nori if you want to lean even more into that flavor. And like all good sheet pan meals, this one is versatile, meal-prep-friendly, and easy to make your own.

If you love peri-peri sauce, too, also try my delicious recipe for 1-pan peri-peri chickpeas!

If tofu isn’t your thing, use butter beans, chickpeas, white beans, or a soy-free vegan chicken substitute instead. You’ll also find plenty of options in the notes for swapping out the peri-peri sauce, whether you want a milder version or a different flavor variation.

You can serve this as is with the delicious garlic yogurt cilantro dip, or serve it over rice or quinoa or other grains, or with some garlic bread, or make a wrap. There are just so many different ways to serve this! 

So let’s make this peri-peri sheet pan dinner with tofu, potatoes, corn and veggies. 

Why You’ll Love Sheet Pan Peri-Peri Tofu and Vegetables

• tofu and veggies cook together on 1 sheet pan
• easy blender marinade
• fantastically delicious with a creamy, 1-bowl, cilantro yogurt sauce
• Protein and Fiber rich
• Easy clean up and meal prep friendly
• naturally gluten-free and nut-free with easy soy-free options

Continue reading: Sheet Pan Peri-Peri Tofu and Vegetables

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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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