Vegan tahini miso soup with summer vegetables

If you’re looking for a tasty main-course summer soup similar to a curry in texture and flavor (without coconut milk), this recipe is for you. Inspired by a recipe from

  • fresh ginger, minced
  • garlic, minced
  • toasted sesame oil (plus optional olive oil or avocado oil)
  • onion, diced, or white parts of green onions, thinly sliced
  • spicy option of choice (such as hot sauce, chilli-garlic sauce, South Indian pickle, sriracha, harissa, etc.)
  • homemade vegetable broth or store-bought broth or water
  • white or red miso
  • salty option of choice (such as coconut aminos, tamari, soy sauce)
  • mushrooms, thickly sliced
  • cauliflower, cut into small florets
  • summer squash and/or zucchini, diced
  • sweet peppers, diced
  • super-firm tofu, cut into cubes
  • cherry tomatoes, halved
  • corn kernels
  • greens of choice (such as kale, chard, beet greens, collards), cut into ribbons
  • tahini
  • fresh basil, slivered
  • green onions
  • seeds of choice (such as toasted sesame seeds, pumpkin seeds, and/or sunflower seeds)
  1. Smash the ginger and garlic together (you might use a mortar and pestle) into something like a paste.
  2. In a dutch oven or large pot over medium heat, warm the sesame oil (and other oil). Cook the ginger-garlic paste along with the onion, stirring frequently, until aromatic, 1 or 2 minutes. Add the spicy option and cook, stirring, about 30 seconds. Stir in about a half cup of broth or water with the miso and salty option. Stir until the miso is incorporated. Add the mushrooms, cauliflower, squash, sweet peppers, and enough broth to cover the vegetables. Bring to a boil and simmer until the vegetables are just soft. Stir in the tofu, tomatoes, and corn. Cook for a few minutes. Then stir in the greens and several tablespoons of tahini.
  3. Taste and adjust the seasoning. Serve topped with basil, green onions, and seeds of choice.

Vegan smoky, creamy, chunky spinach soup

Here’s a lovely, light summery soup. To make the cashew cream, soak about 1/2 cup raw cashews in water to cover for about 30 minutes and blend (best in a high-powered blender) until creamy. The cooked green beans in the ingredient list add more texture to the soup, but feel free to substitute any favorite vegetable. Inspired by a recipe on

  • olive oil
  • onion, chopped
  • pinch of salt
  • garlic, minced
  • red pepper flakes (optional)
  • potato, diced
  • vegetable broth
  • spinach or kale leaves, sliced
  • cashew cream (see headnote)
  • green beans or vegetable of choice, cut into bite-size pieces and steamed or microwaved
  • freshly ground pepper
  • smoky options: smoked paprika, liquid smoke, chipotle powder, or chipotle hot sauce
  1. In a large saucepan over medium heat, warm some oil. Add the onion and cook until softened, about 5 minutes. Add garlic and red pepper flakes and cook, stirring, to toast. Add the potato and enough broth for the potato to cook in the liquid. Simmer until the potato is almost cooked through, about 10 minutes. Stir in the spinach and cashew cream just until the spinach is wilted and softened.
  2. Use an immersion blender or a potato masher to create a creamy but chunky soup, adding more broth if needed. Stir in the green beans or cooked vegetable of choice and cook until the soup is heated through.
  3. Taste and adjust the seasoning with one or more smoky options and serve.

Vegan lentils with spinach, walnuts + fresh basil

Here’s a way to get your legumes, greens, nuts, and fresh herbs in one dish. Soaking the lentils cuts down on their cooking time. Serve over brown rice, your favorite whole grain, or pasta.

  • olive oil
  • onion, chopped
  • mushrooms, chopped
  • green, brown, or black lentils, soaked
  • homemade vegetable broth or store-bought broth
  • spinach, chopped
  • garlic, minced
  • walnuts, coarsely chopped
  • hot sauce of choice
  • salt or tamari
  • basil leaves, cut into ribbons
  1. In a large frying pan over medium heat, warm some oil. Add the onion in half of the pan and the mushrooms in the other half. Cook, stirring occasionally, until brown bits form in the bottom of the pan. Stir in the lentils along with their soaking water, scraping up the browned bits from the pan. Add broth to cover. Bring to a boil and simmer until the lentils are done but not mushy, checking every 10 minutes or so. Stir in the spinach, garlic, walnuts, hot sauce, and salt or tamari. Cook, stirring, until the spinach is wilted and soft. Remove from the heat and add the basil.
  2. Taste and adjust the seasoning with hot sauce, salt, and/or tamari.

Vegan quick-pickled pink and gold beets with fresh dill

Pickled beets in the fridge are great for snacking and adding to salads of all kinds. The saltiness of the brine is a punchy contrast to the natural sweetness of the beets. You can use red beets or a combination of varieties, but pink and gold beets do not bleed or stain. No need to wash, scrub, or peel the beets before cooking because boiling makes it easy to slip off their peels afterward. You’ll need one or two glass jars with tight-fitting lids.

  • unpeeled pink beets (aka Chioggia or candy cane), halved if large
  • unpeeled gold beets, halved if large
  • red onion, thinly sliced into half-moons
  • fresh dill leaves, chopped (at least 2 tablespoons)
  • white wine vinegar (about 1/2 cup)
  • salt to taste (starting with 1/2 teaspoon)
  • a few black peppercorns
  1. In a saucepan large enough to fit all of the beets over medium heat, add the beets with water to cover. Bring to a boil and simmer until easily pierced with a fork, 30 to 45 minutes.
  2. Meanwhile, in another saucepan over medium heat, add the vinegar, 1/2 cup water, salt, and peppercorns and stir until the salt is dissolved. Taste and add more salt if you want a saltier brine. Bring to a boil and simmer for a few minutes. Strain and return to the pot. Keep warm.
  3. Drain the cooked beets, return to the saucepan, and cover with cold water to cool. Slip off and compost the peels. Slice the beets and add a few slices to a glass jar. Layer on onion slices and some chopped dill. Repeat the layering until your jar is full or you run out of ingredients.
  4. Slowly pour the hot brine over the beet mixture, pushing the beets down as you pour. Screw on the lid and let cool at room temperature.
  5. Refrigerate and enjoy.

Vegan lettuce cups

Imagine lettuce leaves stuffed with a tasty filling — that’s “lettuce cups.” The long list of ingredients below demonstrates the variety you could include in the filling, but feel free to use any favorite vegetables. So that the filling cooks at about the same rate, chop the vegetables small and about the same size. At the table, you can serve diners a grain or grain combination (such as lentils, quinoa, and brown basmati rice) to mix into their filling before stuffing their lettuce leaves or to enjoy alongside their lettuce cups.

  • olive oil or avocado oil
  • onion, chopped
  • mushrooms, chopped
  • snow peas, cut diagonally into thirds
  • red or green cabbage, chopped
  • zucchini, chopped
  • chard, chopped, with stems and leaves kept separate
  • broiled tofu or super-firm tofu, cubed
  • vegetable broth or water
  • garlic, minced
  • green onions, thinly sliced
  • cilantro leaves and stems, thinly sliced
  • sriracha or other chili sauce
  • coconut aminos, tamari, or soy sauce
  • vinegar of choice (such as white balsamic, dark balsamic, rice, or other vinegar)
  • toasted sesame oil
  • sunflower seeds
  • pine nuts
  • lettuce of choice (such as red leaf, green leaf, romaine, or butter lettuce), separated into leaves, for serving
  • avocado, sliced
  • favorite grain or grains (see headnote), for serving
  • hot sauce, for serving (optional)
  1. In a large pan over medium heat, warm the oil. Add the onion to half of the pan and the mushrooms to the other half. Let cook without stirring for 1 minute. Stir in the snow peas and cook another minute. Stir in the cabbage, zucchini, and chard stems. Cook another minute. Stir in the tofu with a splash of broth or water if the pan is dry. Cook, covered and stirring occasionally, until the vegetables are almost cooked the way you like. Stir in the chard leaves, garlic, green onions, cilantro, sriracha, coconut aminos, and vinegar and cook until everything is done the way you like. Remove from the heat.
  2. Drizzle with sesame oil and stir until well combined. Taste and adjust the seasoning with more sriracha, coconut aminos, vinegar, and/or sesame oil. Sprinkle with sunflower seeds and pine nuts and stir to combine. Serve the filling with the lettuce leaves, sliced avocado, grain of choice, and hot sauce alongside so diners can stuff and enjoy their own lettuce cups.

Vegan farfalle pasta with spinach + tofu

Here near San Francisco, last week was the very end of the fall tomatoes and sweet peppers at the farmers’ market (yes, in January!). This pasta dish honors those ingredients along with the chewy goodness of the butterfly-shaped pasta and tofu and the softness of the spinach, a recent arrival at the farmers’ market.

  • olive oil
  • red onion, cut into half-moons
  • mushrooms, thickly cut
  • red sweet pepper, chopped
  • marsala or dry sherry
  • fresh tomatoes, chopped, or canned tomatoes
  • homemade vegetable broth or store-bought broth
  • super-firm tofu, cut into small cubes
  • farfalle pasta
  • spinach, chopped
  • garlic, minced
  • Dijon mustard or mustard of choice
  • dark balsamic vinegar
  • parsley, chopped
  • toasted pine nuts
  1. In a large skillet over medium heat, warm some olive oil. Add the onion and cook until starting to wilt. Stir in the mushrooms and peppers. Cook undisturbed for several minutes so there’s some browning. Deglaze with marsala, making sure to scrape up any browned bits. Add the tomatoes, some broth, and the tofu. Cover and simmer, adding more broth if needed so nothing sticks.
  2. Meanwhile, in a saucepan, cook the pasta al dente according to the package directions. Drain, reserving some of the pasta cooking water.
  3. Transfer the pasta to the skillet and stir into the vegetable mixture. Add the spinach, garlic, a little mustard, a drizzle of vinegar, and some of the pasta cooking water to make a sauce. Stir together until the spinach wilts. Then add the parsley and pine nuts.
  4. Taste and adjust the seasoning. Serve hot.

Vegan kale salad with Fuyu persimmon + toasted pecans

Just three ingredients in this autumn-to-winter salad and a go-to simple salad dressing of mayo, vinegar, mustard, and nutritional yeast. About the persimmon: A Fuyu persimmon is meant to be eaten raw and looks like a squat, flattened tomato. If you can’t find a Fuyu persimmon, you can substitute a favorite apple variety.

  • kale, preferably Tuscan (aka dinosaur, lacinato, or Cavolo nero), center ribs removed and leaves cut into ribbons
  • kosher salt
  • Fuyu persimmon, cut into small pieces
  • toasted, unsalted pecan pieces
  • vegan mayonnaise
  • white balsamic vinegar or vinegar of choice
  • Dijon mustard or mustard of choice
  • nutritional yeast
  1. Place the kale in a colander. Sprinkle with some salt. Massage the salt into the kale until the kale wilts and turns a shade darker. Rinse thoroughly and drain. (Alternatively, place the kale and salt in a salad spinner, massage, wash, and then spin, if desired.) Transfer to a large bowl. Add the persimmon and pecans and toss to combine.
  2. To prepare the salad dressing, whisk the mayonnaise, vinegar, mustard, and nutritional yeast in a separate bowl and pour over the kale mixture or mix directly into the salad ingredients. Toss thoroughly.
  3. Taste and adjust the seasoning, toss again, and serve.

Vegan polenta served with white beans, a mélange of vegetables + herby oil

Polenta hits the spot any time of year because it is so flexible — and it’s tasty with whatever vegetables are in your fridge. Use 1 part polenta to 3 parts liquid. If you have the time, broil some crispy cubed tofu to top each bowl.

  • homemade vegetable broth, store-bought broth, or water
  • medium- or coarse-ground polenta
  • salt
  • red pepper flakes
  • dried or fresh rosemary, chopped
  • dried or fresh basil, slivered
  • parsley, chopped
  • nutritional yeast
  • vegan butter (optional)
  • olive oil
  • onion, chopped
  • mushrooms, thickly sliced or quartered
  • sun-dried tomatoes or fresh tomatoes, chopped
  • greens (Swiss chard, spinach, kale, and/or beet greens), slivered
  • fresh lemon juice
  • garlic, minced
  • cooked white beans
  • freshly ground pepper
  • almond slices or slivers
  1. In a saucepan, add the broth. Bring to a boil. Whisk in the polenta continuously for about 30 seconds to avoid lumps. Sprinkle in a pinch of salt, reduce the heat to low, cover, and cook, stirring occasionally, until the polenta is completely cooked, at least 30 minutes. When done, stir in some red pepper flakes, rosemary, some of the basil, half of the parsley, nutritional yeast, and vegan butter or olive oil. Taste and adjust the seasoning. Cover to keep warm.
  2. Meanwhile, in a large frying pan over medium heat, warm some olive oil. Add onion and mushrooms and cook until browned. Add sun-dried tomatoes and cook about 5 minutes. Add greens, half of the lemon juice, and a pinch of salt and continue to cook until greens are cooked the way you like. Stir in garlic, white beans, and a few grinds of pepper. Cook for a minute, remove from the heat, and cover to keep warm.
  3. In a small bowl, whisk together the remaining parsley and basil, some red pepper flakes, olive oil, lemon juice, and salt and pepper until smooth.
  4. Serve the polenta topped with the vegetable-bean mixture, some almonds, and a drizzle of the herby oil.

Vegan quinoa + bulgur salad with cabbage, edamame, avocado + miso-lemon dressing

This salad recipe, with its quick-cook grains, comes together quickly. Please don’t be scared by the long ingredient list — the ingredients listed are just suggestions, so use whatever veggies you have or enjoy.

  • olive oil
  • red onion, diced
  • mushrooms, sliced
  • homemade vegetable broth, store-bought broth, or water (about 1½ cups)
  • quinoa (about ½ cup), rinsed and drained
  • bulgur (about ½ cup), rinsed and drained
  • garlic, minced
  • dried or fresh dill
  • fresh lemon juice
  • miso
  • toasted sesame oil
  • tahini (optional)
  • prepared mustard (such as Dijon, yellow, spicy brown, hot and sweet)
  • nutritional yeast
  • shelled, fully cooked edamame
  • super-firm tofu or seasoned tofu, cubed
  • salad vegetables (such as sliced radishes, diced sweet pepper, thinly sliced green onions, diced kohlrabi, carrot coins)
  • cabbage leaves (napa, red, or green), thinly sliced
  • avocado, cubed
  • toasted slivered or sliced almonds
  1. In a saucepan over medium heat, warm some olive oil. Add the onion and mushrooms and cook until starting to brown. Add the broth and bring to a boil. Stir in the quinoa, reduce the heat to low, and cook, covered, for 15 minutes or until the quinoa sprouts (looks like tiny curved tails). Stir in the bulgur, garlic, and dill and cook 1 minute. Remove from the heat, cover, and let cool a bit.
  2. Meanwhile, in a small bowl, whisk together lemon juice, miso, some olive oil, toasted sesame oil, tahini, mustard, and nutritional yeast until well-combined. Taste and adjust the seasoning.
  3. In a large bowl, add the edamame, tofu, salad vegetables, and cabbage. Add some or all of the quinoa-bulgur mixture. Toss to combine. Drizzle the dressing over the salad and toss again. Top with the avocado and almonds and serve.

Vegan farro salad with potatoes, beets, greens + sauerkraut

Chewy farro, satisfying potatoes, sweet beets, and tangy sauerkraut — this salad ticks all the boxes. If you don’t have farro on hand, substitute a grain of choice, but cook until just done, not mushy. The reason golden beets are in the ingredient list is because they taste great and don’t bleed, but if you prefer red beets or Chioggia (aka candystripe) beets, use them instead. Inspired by a post on

  • farro
  • homemade vegetable broth, store-bought broth, or water
  • golden beets, cut into small cubes
  • potatoes, cut into small cubes
  • beet greens, stemmed and slivered (or greens of choice, chopped)
  • green onions, sliced
  • seasoned baked tofu or super-firm tofu, cubed
  • sauerkraut
  • sauerkraut brine
  • vegan mayonnaise
  • dried dill
  • sunflower seeds
  1. In a dry frying pan, toast the farro until a shade darker. Cook the farro in vegetable broth according to package directions until soft but still chewy.
  2. Steam the beets and potatoes until cooked through. Transfer to a large bowl. Steam the beet greens until cooked the way you like and transfer to the bowl with the beets and potatoes. Add the green onions, tofu, and a couple of spoonfuls of sauerkraut. Toss together until well-combined.
  3. Taste the salad. Pour some sauerkraut brine into a small bowl. Whisk in mayonnaise and dried dill. Pour over the salad, add sunflower seeds, and toss to combine. Taste again, adjust the seasoning as needed, toss, and serve.