Vegan green beans with a garlicky fresh tomato sauce

A tasty, easy, and quick side dish highlighting one of summer’s favorite vegetables.

Ingredients

• olive oil
• regular tomatoes, chopped, and/or cherry tomatoes, halved
• garlic, minced
• green beans, halved, or long beans, cut into 2-inch pieces
• salt
• freshly ground pepper
• warm water

Method

1. In a large saucepan over medium-low heat, warm the oil. Add the tomatoes and garlic. Cook, stirring, until the tomatoes soften and start to turn into a sauce. Add the green beans, season with salt and pepper, and stir to coat everything with oil. Add a few tablespoons of warm water and immediately cover the pan. Simmer 5 minutes, stirring once. Uncover, stir well, and cook to your desired texture, up to 5 minutes longer.
2. Taste and adjust the seasoning and serve.

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 101cookbooks.com.

Ingredients

• 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)

Method

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 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.

Ingredients

• 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

Method

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.

Ingredients

• 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

Method

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 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.

Ingredients

• 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

Method

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 garlicky cauliflower with kale + parsley

A tasty, simple way to use that head of cauliflower you’ve been meaning to cook. Instead of the kale, pick a favorite vegetable you have on hand (like chopped broccoli). For a main course, add small cubes of super-firm tofu. Inspired by a post on thehiddenveggies.com,

Ingredients

• olive oil
• vegan butter
• mushrooms, sliced
• garlic, minced
• cauliflower, finely chopped
• pinch of kosher salt
• kale leaves, slivered
• parsley, chopped
• optional add-ins: pine nuts, olive tapenade, miso, vegan pesto, nutritional yeast, fresh lemon juice, sauerkraut

Method

1. In a large frying pan over medium-low heat, warm olive oil and vegan butter. Add the mushrooms and cook a minute or two. Add the garlic and cook until warmed in the oil, about 2 minutes. Add the cauliflower and sprinkle with salt. Stir to coat the cauliflower with the garlic butter and turn up the heat slightly. All the cauliflower to cook slowly, stirring every minute or so, until soft and slightly translucent. Stir in the kale and cook, stirring frequently, until wilted, about 3 minutes. Stir in the parsley.
2. Taste and adjust the seasoning by adding one or more add-ins and serve.

Vegan summer bread salad with peaches, cherry tomatoes + fresh herbs

This amazing combination of chewy bread, sweet peaches, tangy tomatoes, other summer salad vegetables, tofu, and fresh herbs is a perfect warm-season meal. Inspired by a post on wellvegan.com.

Ingredients

• olive oil
• garlic, minced
• white balsamic vinegar or vinegar of choice
• dark balsamic vinegar
• Dijon mustard
• sriracha
• nutritional yeast
• ripe but firm yellow peaches, cut into bite-size pieces
• cherry tomatoes, halved
• red onion, thinly sliced
• cucumber, cut into quarter-moons
• sweet pepper, cut into short strips
• bread of choice, toasted and cut into cubes
• super-firm or seasoned tofu, cut into cubes
• fresh herbs (such as tarragon, basil, and/or mint), torn or chopped
• freshly ground pepper

Method

1. In a small bowl, prepare the dressing by whisking together the olive oil, garlic, white balsamic vinegar, dark balsamic vinegar, mustard, sriracha, and nutritional yeast. Taste and adjust the seasoning.
2. In a large bowl, add the peaches, tomatoes, onion, cucumber, sweet pepper, bread, and tofu. Pour half of the dressing over the salad and toss to combine.
3. Chill the salad for at least 1 hour to give the gread time to soak up the dressing.
4. Right before serving, add the fresh herbs and a few grinds of pepper. Drizzle with dressing, toss until combined, and serve.

Vegan creamy corn chowder with mushrooms, potatoes + herbs

What’s summer without a naturally sweet and rich corn chowder like this one? To easily shuck ears of corn, microwave in the husk for 3 minutes to slightly steam them and let cool before handling. A serving suggestion: Top each bowl with a sauté of summer squash, cherry tomatoes, and sweet peppers.

Ingredients

• ears of corn, shucked (see head note)
• olive oil
• onion, diced
• mushrooms, chopped
• homemade broth, store-bought broth, or water
• dried thyme
• raw cashews (about ½ cup), soaked in 1 cup hot water
• unsweetened plant milk, such as soy milk
• potatoes, cubed
• nutritional yeast
• salty option: miso, capers, olives or olive tapenade, tamari, coconut aminos
• fresh herbs (such as dill, tarragon, and/or basil; optional)
• freshly ground pepper

Method

1. Break or cut each husked ear of corn in half. Place the cut side down on a work surface and use a knife to cut the kernels from the cobs. Reserve the cobs to simmer them in water to make homemade corn broth or compost them.
2. In a large frying pan, warm some oil over medium heat. Add the onion and mushrooms and cook until the mushrooms start to brown. Stir in the corn kernels, a splash of broth, and some dried thyme and cook a few minutes.
3. Meanwhile, using a blender (or immersion blender in a large deep bowl), blend the raw cashews with their soaking water and a splash of plant milk until frothy and smooth. Pour over the corn mixture in the pan.
4. Add the potatoes to the corn mixture. Add broth to cover everything in the pan. Cook until the potatoes are cooked through. Stir in nutritional yeast and a salty option, fresh herbs, and pepper. Cook a minute or two.
5. Taste, adjust the seasoning, and serve.

Vegan tofu tacos with seasoned roasted cauliflower + avocado slices

Super-firm tofu broiled until crispy, roasty cauliflower, and creamy fresh avocado slices make these tacos a star. Although it looks like a lot of ingredients, most are for the cauliflower’s seasoning rub. Serve the tacos with a side of beans, rice, and/or quick cabbage salad. Inspired by a post on connoisseurusveg.com.

Ingredients

• crispy broiled tofu (super-firm tofu not in a tub: Wildwood, Nasoya, or Trader Joe’s brands)
• olive oil
• flour (such as corn flour, whole-wheat flour, or flour of choice)
• ground cumin
• chile powder (such as cayenne or New Mexican) or red pepper flakes
• smoked paprika
• onion powder
• garlic powder
• pinch of kosher salt
• dried oregano
• homemade vegetable broth, store-bought broth, or water
• cauliflower, cut into small florets
• corn tortillas or tortillas of choice
• red or green cabbage, shredded (optional)
• tomato, sliced
• avocado, sliced
• cilantro, chopped

Method

1. Line a baking sheet with parchment paper. Follow the crispy broiled tofu link for instructions for broiling in a toaster oven or regular oven. Transfer to a plate.
2. Meanwhile, in a large bowl, whisk together the oil, flour, cumin, chile powder, paprika, onion powder, garlic powder, salt, and enough broth to make a thick marinade. Add the cauliflower and stir to evenly coat. Transfer the cauliflower in one layer to the same baking sheet used for broiling the tofu.
3. Set the toaster oven or regular oven to 400º convection or 425º traditional. Roast the cauliflower until tender, about 20 minutes. Then broil about 5 minutes to crisp up a bit.
4. Toast or warm the tortillas until soft. Stuff with cauliflower, shredded cabbage, broiled tofu, tomato, avocado slices (or avocado sauce; see headnote above), and cilantro and enjoy.

Instant Pot: Vegan polenta with roasted summer vegetables + fresh tomatoes

Polenta is a breeze to make in an Instant Pot (or other pressure cooker). And this recipe is a tasty way to showcase summer’s veggies. For the proportion of polenta to liquid, follow the package directions or use use 1 part polenta to about 3 parts liquid.

Ingredients

• long Asian eggplants, halved or cut into large pieces depending on size
• whole okra
• sweet peppers, halved or quartered depending on size
• summer squash, halved or quartered depending on size
• olive oil
• onion, chopped
• mushrooms, quartered or thickly sliced
• homemade vegetable broth, store-bought broth, or water
• bay leaf
• dried oregano
• fresh or dried rosemary
• garlic, sliced or minced
• polenta or coarse corn grits
• tomatoes, cut into chunks, or cherry tomatoes, halved
• nutritional yeast
• turmeric
• black pepper
• pitted Kalamata olives or olives of choice
• parsley, chopped
• sriracha or other hot sauce

Method

1. Preheat a toaster oven or oven to 400º. Line a baking sheet with parchment.
2. In a large bowl, toss the eggplant, okra, peppers, and squash with olive oil. Roast until soft and charred a bit on all sides. Transfer to a cutting board and cut into bite-size pieces. Set aside.
3. In the Instant Pot using the Sauté function, warm some olive oil. Add the onion and mushrooms and cook until browned bits form in the pot bottom. Stir in the liquid, bay leaf, oregano, rosemary, and some of the garlic. Sprinkle the polenta over the liquid. Do not stir. Choose Pressure Cooker, lock the lid, and set for 5 minutes high pressure. Allow a natural pressure release for 10 minutes, then release the remaining pressure. Press Cancel and uncover.
4. Set the Sauté function on the lowest heat setting. Remove the bay leaf. Stir in the tomatoes, nutritional yeast, turmeric, some black pepper, olives, parsley, sriracha, and the remaining garlic. Cook until heated through.
5. Taste and adjust the seasoning and serve.