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Soy Mince And Pea Stew

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Serve this vegan soy mince and pea stew for a comforting, flavourful and healthy dinner. Made in under 25 minutes from simple and whole pantry ingredients, this recipe is perfect for batch cooking and meal prep. Gluten-free and oil-free. 

Vegan soy mince and pea stew gluten-free oil-free

Who else here is obsessed with stew? I can’t get enough of it. Literally any time I have leftover veggies sitting in the fridge, I turn to making stew as my go-to solution. There are just so many options and the flavours that come out during the cooking process never get old.

 

In my opinion, stews need to be warming, intensely savoury, and thick. This soy mince stew delivers in all of those areas and will leave you coming back for seconds every time! This is deffo one to add to your dinner rotation.

Closeup of vegan stew over a bed of rice

Vegan soy mince and pea stew

My love for soy mince goes waaay back to my early vegan days. I was in the phase where I discovered just how many new ingredients the vegan world opened up, and immediately jumped to try out soy mince when I saw it at a health food store. Since then, I have never gone back and use it a lot to make comforting dishes.

It works as a great meat replacement for making a meatless stew that can impress any omnivore. You simply soak it in warm water for around 5 minutes, and after that it’s ready to use in any way you want. It gives stews a natural thickness and a great texture, so this pea stew is a great recipe to try if you’re new to vegan cooking.

Closeup of stew with peas and soy mince

If you have 20 minutes to spare and want something quick and delish, this is THE one to try out. Serve it for your weeknight dinners, and cook a large batch to have a family-friendly dinner ready to go for several days!

How to serve vegan stew

I like to eat this stew just by itself, as it’s already super tasty and filling. However, you can serve it over a bed of rice of your choice (Basmati is my favourite), with some noodles, as a pasta sauce, or with some vegan cornbread on the side.

To garnish, sprinkle on some chilli flakes for extra spice, nutritional yeast for cheesiness, or coriander (cilantro) for vibrancy and extra flavour. I also love adding a dollop of vegan yoghurt and/or avocado.

Soy mince stew with peas and avocado over rice

How to thicken stew

I find that as long as you cook it for long enough and don’t add too much liquid, this pea stew thickens up nicely by itself. However, if you want to you can stir in 1-2 tbsp cornflour or normal gluten-free flour.

Is this a freezer-friendly recipe?

Yes! You can store stew in the freezer for around a month. Defrost and reheat on the stove/in the microwave as required. If you want to eat it quicker than that, however, I’d recommend leaving it in the fridge in an airtight container for 3-4 days.

The ingredients you’ll need, and substitutions

Ingredients for vegan pea stew

  • Soy mince. You can also use soy chunks, which may need a little bit more soaking won’t impact cooking time.
  • Chopped fresh ginger.
  • White cabbage. Red cabbage works well too.
  • Red onion.
  • Tomato paste.
  • Cumin.
  • Garlic granules.
  • Dry basil.
  • Chopped tomatoes.
  • Vegetable broth.
  • Tamari. Use soy sauce if not avoiding gluten.
  • Green peas. Either fresh or frozen.
  • Salt and pepper to taste.

How to make the best vegan pea stew!

STEP 1: Soak the soy mince in around 2 x volume (in cups) warm water for around 5 minutes. When done, drain if necessary.

Vegan stew in a frying pan

STEP 2: Add the ginger, cabbage and onion to a non-stick frying pan together with the tomato paste. Sauté for 3-4 minutes, until the vegetables start to soften.

STEP 3: Add the spices (cumin, garlic granules, dried basil, chopped tomatoes and vegetable broth. Simmer for a further 5-7 minutes, until the starts to get thicker.

Vegan stew in a frying pan

STEP 5: Stir in the peas and the tamari. Simmer for a further 3-4 minutes, and season to taste with salt and pepper.

You’ll love this easy plant based recipe!

It’s. …

Pea stew over a bed of white Basmati rice

  • Super flavourful and cosy.
  • Great for batch cooking and meal prep.
  • Easy.
  • Oil-free.
  • Gluten-free,.
  • A great way to eat more vegetables.
  • Perfect for a weeknight dinner.
  • Effortless
  • Ready in 20 minutes.
  • Low in fat.
  • Made with healthy and uncomplicated ingredients.

Vegan soy mince and pea stew gluten-free oil-free

Other cosy vegan dinner ideas

Let me know in the comments – what’s your favourite comforting and easy dinner? If you give this vegan soy mince and pea stew recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below!

Vegan soy mince and pea stew gluten-free oil-free
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Vegan Soy Mince And Pea Stew (Gluten-free & Oil-free)

Serve this vegan soy mince and pea stew for a comforting, flavourful and healthy dinner. Made in under 20 minutes from simple and whole pantry ingredients, this recipe is perfect for batch cooking and meal prep. Gluten-free and oil-free. 
Prep Time2 mins
Cook Time19 mins
Total Time21 mins
Course: Main Course
Cuisine: Vegan
Keyword: low fat, Peas, soy mince, Stew, TVP
Servings: 2
Calories: 224kcal
Author: Maria Gureeva

Equipment

  • Non-stick saucepan

Ingredients

  • 1 cup soy mince dry
  • 1 1-inch piece ginger peeled and chopped
  • 1.5 cups cabbage chopped
  • 1 medium red onion chopped
  • 2 tbsp tomato paste
  • 1 tsp cumin
  • 1/2 tsp garlic granules
  • 1 tsp dried basil
  • 1 can chopped tomatoes
  • 1 cup vegetable broth
  • 1 cup green peas fresh or frozen
  • 2 tbsp tamari
  • salt and pepper to taste
US Customary - Metric

Instructions

  • Soak the soy mince in around 2 x volume (in cups) warm water for around 5 minutes. When done, drain if necessary.
  • Add the ginger, cabbage and onion to a non-stick frying pan together with the tomato paste. Sauté for 3-4 minutes, until the vegetables start to soften
  • Add the spices (cumin, garlic granules, dried basil, chopped tomatoes and vegetable broth. Simmer for a further 10 minutes, until the starts to get thicker.
  • Stir in the peas and the tamari. Simmer for a further 3-4 minutes, and season to taste with salt and pepper.

Video

Notes

If you want a thicker stew, around minutes before the end of the cooking process stir in 2 tbsp gluten-free flour or cornstarch.

Nutrition

Calories: 224kcal | Carbohydrates: 37g | Protein: 17g | Fat: 3g | Saturated Fat: 1g | Sodium: 2089mg | Potassium: 1029mg | Fiber: 11g | Sugar: 17g | Vitamin A: 1341IU | Vitamin C: 75mg | Calcium: 142mg | Iron: 8mg

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Vegan soy mince and pea stew gluten-free oil-free

Meatless Feast Vegan Pizza

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Gluten-free vegan pizza recipe with a meatless feast topping made from a spicy, smokey tofu sauce, vegan chick’n, chewy mushrooms and a generous sprinkling of vegan cheese. It’s so easy to make vegan pizza from scratch, including a crispy, light gluten-free dough. Switch up the toppings by adding vegetables of your choice!

Meatless feast vegan pizza recipe gluten-free

I think I could probably live off pizza. Doesn’t sound too healthy, I know. But the trick is homemade, which also means healthier ingredients without a sacrifice of flavour. Besides, it’s hard to rival that fresh, homemade taste, let alone the joy of making pizza from scratch.

It may seem daunting, but I assure you that even with minimal cooking experience, you can tackle this pizza with little effort. Chances are, you’ll prefer your creation to takeout!

 

Meatless feast vegan pizza recipe

I’ve always been a huge pizza connoisseur. I’d come home from school on a Friday, and straight away my mum and I would pick up the phone to order our weekly treat. That didn’t change when I went vegan in 2015, which is probably around the time when the range of plant based alternatives started to grow.

Closeup of vegan pizza with mushrooms

But I discovered that making pizza myself from the ground up is so much more fun. With full creative control over the ingredients and toppings, I can create an exact match for my preferences. My personal favourite? ‘Meat feast’ inspired toppings, featuring tofu and vegan chick’n which is both vegan and non-vegan approved.

Try out this pizza for a weekend or weeknight baking session, saving any leftovers for lunch the following day (to be honest, it’s probably healthy enough for a leftovers breakfast too). Dip the crust into pea and avocado pesto, or my favourite chunky vegan guacamole to really level up your meal!

Closeup of tofu pizza

Gluten-free vegan pizza crust

A gluten-free pizza crush is probably more of a challenge that a dairy- and egg-free one. For any type of gluten-free baking, it. takes a lot of trial and error to create the right flour combination, find the ideal baking temperature, achieve the right texture, etc. But I still had a lot of fun testing this, and as things often go with recipe development, ended up eating a lot of failed pizza crusts dipped in tahini.

Slice of vegan pizza on a white plate

But the result of trial and error is a crust that I can’t get enough of. The flours I used are buckwheat flour, rice flour, and cornmeal which adds that beautiful golden glow.

 

Tofu and mushroom pizza with a gluten-free doughThis is a thinner, crispier pizza crust. That’s how I prefer it, for it draws more attention to the toppings. But if you want a thicker crust, allow the dough to rise for around 30 minutes before shaping it into a pizza base.

Gluten-free vegan pizza with mushrooms and tofu

How to make a gluten-free vegan pizza dough

STEP 1: Preheat a conventional oven to 180 degrees C/350 F.

STEP 2: Combine lukewarm water with yeast. Allow to sit and dissolve for around 5 minutes.

STEP 3: Add flaxseeds soaked in warm water, apple cider vinegar, olive oil and salt. Stir together really well.

STEP 4: Add the sugar, rice flour, xanthan gum and buckwheat flour. Stir until a sticky dough consistency forms.

STEP 5: Transfer the dough to a sheet of baking paper or aluminium foil. Using your hands or a wooden spoon, flatten it out into a thin circle. You are now ready to add your toppings. Here, I added the spicy tofu sauce (see below for instructions), vegan chick’n, mushrooms and vegan cheese.

STEP 6: Bake in the preheated oven for 25-30 minutes.

Can I freeze this gluten-free pizza dough?

Yes, this is a freezer-friendly recipe: you can freeze this pizza dough for up to 2 months. Thaw in the fridge overnight before using.

Vegan ‘meat feast’ toppings

Vegan pizza with tofu and chick'n

The thick to replicating a meat feast pizza? Tofu, and a good amount of spice! I made a simple tomato-based sauce, and also added vegan chick’n, but other meat alternatives like vegan sausages work really well too. If you want to give the mock meats a miss, simply leave them out, or use crumbled tempeh. Chickpeas always make a great pizza topping that adds texture and heartiness.

How to make vegan pizza sauce

STEP 1: Heat a little bit of olive oil or veggie broth in a large frying pan.

Vegan pizza sauce in a frying pan

STEP 2: Add onion, tomato paste and garlic granules. Sauté for 2-3 minutes, until softened and fragrant.

STEP 3: Add crumbled tofu, chopped tomatoes and hot sauce. Sauté for a further 2-3 minutes, then set aside until ready to use.

Things to love about this vegan pizza recipe

It’s …

Pizza with mushrooms and tofu on a wooden board

  • Flavourful and rich.
  • Indulgent, but healthier than store-brought pizza.
  • Easy to make with simple ingredients.
  • Great for meal prep.
  • Gluten-free.
  • Ideal as a weeknight dinner.
  • Fun to make!

Vegan pizza on a wooden board

Tips and tricks for the best ever vegan pizza!

  • Switch up the toppings as much as you want! For instance, use up any vegetables you have in the fridge, or swap out the tofu for crumbled tempeh.
  • Leave out the hot sauce if you don’t like spicy food, or swap it out for a tsp smoked paprika or liquid smoke for the same depth without the intensity.
  • Add a tbsp maple syrup to the sauce for a little bit more of a sweeter flavour.

Meatless feast vegan pizza recipe gluten-free

Other vegan dinner ideas that I love

Let me know in the comments: what are your favourite pizza toppings? If you give this meatless feast vegan pizza recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below!

Meatless feast vegan pizza recipe gluten-free
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Vegan Meatless Feast Pizza Recipe (Gluten-free)

Gluten-free vegan pizza recipe with a meatless feast topping made from a spicy, smokey tofu sauce, vegan chick'n, chewy mushrooms and a generous sprinkling of vegan cheese. It's so easy to make vegan pizza from scratch, including a crispy, light gluten-free dough. Switch up the toppings by adding vegetables of your choice!
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Main Course
Cuisine: Italian, Vegan
Keyword: Baking, chick'n, pizza, Tofu
Servings: 2
Calories: 677kcal
Author: Maria Gureeva

Equipment

  • Conventional oven
  • Frying pan
  • Mixing bowl
  • Baking tray
  • Parchment paper

Ingredients

For the meatless feast topping

  • 1/2 large onion chopped
  • 1 tbsp tomato paste
  • 1 tsp garlic granules
  • 5 oz firm tofu crumbled
  • 1/2 can chopped tomatoes
  • 1 tbsp hot sauce

For the dough

  • 1/2 cup lukewarm water
  • 2.5 tbsp dry yeast
  • 2 tbsp flaxseeds soaked in 2 tbsp water for around 5 minutes
  • 4 tsp apple cider vinegar
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 1/2 cup rice flour (+2 tbsp)
  • 1 tsp xanthan gum
  • 1/2 cup cornmeal
  • 2 tbsp buckwheat flour

Other toppings

  • vegan chick'n pieces
  • mushrooms chopped
  • vegan cheese grated
US Customary - Metric

Instructions

  • Preheat a conventional oven to 180 degrees C/350 F.

Make the meatless feast topping

  • Heat a little bit of olive oil or veggie broth in a large frying pan.
  • Add onion, tomato paste and garlic granules. Sauté for 2-3 minutes, until softened and fragrant.
  • Add crumbled tofu, chopped tomatoes and hot sauce. Sauté for a further 2-3 minutes, then set aside until ready to use.

Make the dough

  • Combine lukewarm water with yeast, then allow to sit and dissolve for around 5 minutes.
  • Add flaxseeds soaked in warm water, apple cider vinegar, olive oil and salt. Stir together really well.
  • Add the sugar, rice flour, xanthan gum and buckwheat flour. Stir until a sticky dough consistency forms.
  • Transfer the dough to a sheet of baking paper or aluminium foil. Using your hands or a wooden spoon, flatten it out into a thin circle. You are now ready to add your toppings. Here, I added the spicy tofu sauce (see below for instructions), vegan chick'n, mushrooms and vegan cheese.
  • Bake in the preheated oven for 25-30 minutes.

Video

Nutrition

Calories: 677kcal | Carbohydrates: 96g | Protein: 20g | Fat: 25g | Saturated Fat: 3g | Sodium: 1021mg | Potassium: 721mg | Fiber: 14g | Sugar: 13g | Vitamin A: 242IU | Vitamin C: 19mg | Calcium: 161mg | Iron: 5mg

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Gluten-free meatless feast vegan pizza recipe

Vegan Banana Cream Pie

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A simple, indulgent vegan banana cream pie that also happens to be gluten-free and refined sugar-free! Prepare this all-time favourite dessert in just a few easy steps, and you won’t even know it has no dairy or eggs.

Vegan banana cream pie gluten-free

I can’t believe it’s taken me a hot minute to try out a banana cream pie. This dessert is seriously life changing – both my mum and I are currently obsessed with. Not gonna lie, it was a trickier one to develop and perfect, but I’m not complaining because the process involved eating a lot of mediocre, but still good enough to eat banana cream pie.

That’s just the life of a food blogger: you cook and bake, you eat, you repeat until you get it just right, you take photographs. Sometimes you fail and have to let a recipe go entirely. But oftentimes, you end up with a new obsession like the pie I’m sharing with you all today.

Vegan banana cream pie

This is such a fun recipe to make. There are more steps than for a typical dessert on my blog, but it’s still super straightforward and worth it 100%.

Cream pie with banana and strawberries

Imagine this. A crumbly, subtly sweet crust with just the right mixture of chewiness and crunch. Follow that by a layer of fresh. ripe bananas that add natural sweetness (and allow you to get in a serving of fruit while eating dessert, lol). Next up is the best part: the creamy, smooth and luxurious toffee filling that basically melts in your mouth. Trust me, you won’t be able to stop at just one slice!

This pie is a great sweet treat for special occasions. You can make it in just over an hour, and it’s best eaten straight away. Decorate with berries, fruit and nuts of your choice, and you’re good to go.

Tips for the best banana cream pie

Cream pie with banana and strawberries

  • Don’t leave it too long before serving, because the banana does start to oxidise pretty quickly. If you want to make this pie ahead of time, I would recommend making the crust, and then the cream filling on the day when you’re ready to serve.
  • Don’t bake the crust for too long, because it will dry out. I always like to leave a little bit of chewiness.
  • If you’re a chocolate fan, stir a tbsp of cacao powder into the filling!

Ingredients and substitutions

Vegan cream pie in a pie dish

  • Oat flour. Ensure gluten-free if necessary.
  • Almond flour. I’ve tried this with different flours, but almond achieves the best texture.
  • Maple syrup. Agave nectar works too, but this would make the recipe not refined sugar free.
  • Coconut oil. Smooth, runny almond butter works too.
  • Cornstarch (cornflour) or arrowroot.
  • Coconut sugar.
  • Plant based milk of your choice.
  • Vanilla extract.
  • Coconut cream, left to chill in the fridge overnight.
  • Fresh bananas.
  • Berries and nuts of choice to decorate.

Step-by-step

STEP 1: Preheat the oven to 180 degrees C/350 F.

STEP 2: Make the crust. Add the oat flour, almond flour, maple syrup, and coconut oil to a large mixing bowl. Mix together until well-combined, then transfer to a pie dish and press down firmly. Bake in the preheated oven for 5-7 minutes, until golden but not dry.

STEP 3: Add the cornstarch, coconut sugar and plant based milk to a saucepan over a medium heat. Bring to a simmer, whisking together the ingredients together, then leave to simmer for 2-3 minutes, until thickened. Remove from heat, add the vanilla extract and set aside to cool in the fridge for around 15 minutes.

STEP 4: Carefully transfer the solid part from the coconut cream cans to a mixing bowl. Whisk together using an electric whisk with the coconut sugar and vanilla extract.

STEP 5: Pour the toffee sauce into the coconut cream and continue whisking until thoroughly combined.

STEP 6: Arrange a layer of banana slices over the crust, followed by the cream filling. Leave to chill in the fridge for an hour before decorating and serving.

You will love this dessert!

It’s …

  • Super creamy and indulgent. A great comforting option for your sweet tooth!
  • Refined sugar-free.
  • Gluten-free.
  • Super easy. No complicated ingredients or preparation techniques necessary.
  • Perfect for impressing non-vegans.

Vegan banana cream pie gluten-free

Other delicious vegan desserts you will love

Let me know in the comments: what’s your favourite dessert at the moment? If you give this vegan banana cream pie a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below.

Vegan banana cream pie gluten-free
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Vegan Banana Cream Pie (Gluten-free)

A simple, indulgent vegan banana cream pie that also happens to be gluten-free and refined sugar-free! Prepare this all-time favourite dessert in just a few easy steps, and you won't even know it has no dairy or eggs.
Prep Time1 hr 35 mins
Total Time1 hr 35 mins
Course: Dessert
Cuisine: Vegan
Keyword: Banana, banana cream pie, cream, refined sugar free
Servings: 10
Calories: 193kcal
Author: Maria Gureeva

Equipment

  • Conventional oven
  • Pie tin
  • Mixing bowl x2
  • Non-stick saucepan
  • Whisk
  • Electric whisk

Ingredients

For the crust

  • 2/3 cup gluten-free oats
  • 3/4 cup almond flour
  • 2 tbsp maple syrup
  • 2 tbsp coconut oil melted
  • 1 large banana sliced

For the toffee filling

  • 2 1/2 tbsp cornflour
  • 1/3 cup coconut sugar
  • 1 1/2 cups plant based milk
  • 1 tsp vanilla extract

For the cream

  • 4.5 oz coconut cream left to chill in the fridge overnight
  • 1 tbsp coconut sugar
  • 1 tsp vanilla extract
US Customary - Metric

Instructions

  • Preheat the oven to 180 degrees C/350 F.
  • Make the crust. Add the oat flour, almond flour, maple syrup, and coconut oil to a large mixing bowl. Mix together until well-combined, then transfer to a pie dish and press down firmly. Bake in the preheated oven for 5-7 minutes, until golden but not dry.
  • Add the cornstarch, coconut sugar and plant based milk to a saucepan over a medium heat. Bring to a simmer, whisking together the ingredients together, then leave to simmer for 2-3 minutes, until thickened. Remove from heat, add the vanilla extract and set aside to cool in the fridge for around 15 minutes.
  • Carefully transfer the solid part from the coconut cream cans to a mixing bowl and whisk together using an electric whisk with the coconut sugar and vanilla extract.
  • Pour the toffee sauce into the coconut cream and continue whisking until thoroughly combined.
  • Arrange a layer of banana slices over the crust, followed by the cream filling. Leave to chill in the fridge for an hour before decorating and serving.

Nutrition

Calories: 193kcal | Carbohydrates: 20g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Sodium: 63mg | Potassium: 119mg | Fiber: 2g | Sugar: 9g | Vitamin A: 9IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 1mg

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Gluten-free vegan banana cream pie

Vegan Alfredo Sauce

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This vegan Alfredo sauce recipe is perfect for a quick and easy weeknight dinner, served with pasta of your choice! Ready in just 20 minutes and packed full of flavour, it is a great dairy-free alternative that everyone is guaranteed to enjoy. Oil-free and gluten-free. 

Vegan Alfredo sauce oil-free easy

My relationship with food and diet have evolved a lot over the years for sure. After overcoming anorexia and my fear of calories, weight gain, etc, I started my vegan lifestyle nearly 4 years ago. And even since then, how I eat has been far from static. I went from junk food vegan to a very strict ‘high carb low fat’, whole foods only approach, to finding a happy balance which is where I am now.

These days, I eat whatever I want as long as its vegan, whether that’s a wholesome homemade meal or going out for pizza and chips. I also don’t restrict or fear any food groups, which is great because I’m not sabotaging my health and happiness for the sake of at best disputable health claims.

Spaghetti with vegan Alfredo sauce

Back in the day, I probably would have served Alfredo saauce with some sort of low-carb noodle variety and missed out on flavour for the sake of saving a few calories. The recipe I’m sharing today, however, lives up to everything you’d expect from a creamy, flavourful dairy-free sauce!

Vegan Alfredo sauce

Plate of creamy vegan pasta with tomatoes

I can’t believe it’s taken me this long into my vegan journey to try Alfredo pasta. This recipe has appeared a lot throughout the internet, so I knew I had to give it a go and create my own version. Needless to say, it definitely didn’t disappoint.

Traditional fettuccine Alfredo calls for ingredients such as milk, butter and cheese, but it’s still quite easy to veganise. The secret? Cashews. Cashews + a high speed blender are your golden ticket towards taking your vegan cooking to the next level.

Creamy vegan pasta in a saucepan

They have a neutral flavour by themselves, but nutritional yeast and tamari work well together to create cheesiness and savoury-ness. When making the pasta base, I also added mushrooms for extra texture and earthy undertones, plus tomatoes for a little bit of colour and variety.

If you like creamy pasta dishes that are ready in around 20 minutes, I would definitely recommend you give this one a go. The sauce is super versatile, and perfect for feeding fussy eaters!

Closeup of vegan pasta with a creamy sauce

What’s to love about this vegan Alfredo recipe?

It’s…

  • Super creamy. Creamy pasta sauces are the key to my heart and I think many of you can relate!
  • Rich, flavourful and indulgent.
  • Undetectably vegan.
  • Gluten-free, as long as you serve it with gluten-free pasta.
  • Oil-free and butter-free.
  • Ready in just 20 minutes.
  • Made with healthy, whole food ingredients. Nothing unusual or difficult to find!
  • Perfect for a weeknight dinner.

Vegan Alfredo sauce with spaghetti

How to make the best dairy-free Alfredo sauce

STEP 1: Start cooking the pasta you want to serve the sauce with according to packaging instructions. Be sure not to overcook it, however. It’s much better to leave it slightly al dente.

STEP 2: Meanwhile, prepare the Alfredo sauce by adding the cashews, plant based milk, nutritional yeast and tamari to a high speed blender and blend until smooth – this usually takes around 30 seconds.

STEP 3: Add the halved cherry tomatoes to a non-stick frying pan face down and cook for around 2-3 minutes. Remove and set aside.

Vegan spaghetti in a frying pan with a creamy Alfredo sauce on top

STEP 5: When the pasta is almost ready, add onion, garlic and mushrooms to a non-stick frying pan. Cook for 3-4 minutes, until the mushrooms soften.

STEP 6: Drain and rinse the pasta, transferring it to the frying pan. Pour in the sauce and toss everything together using kitchen tongs, until all of the pasta is evenly coated. Serve with the cherry tomatoes on top.

Creamy vegan pasta in a saucepan

Vegan Alfredo Q&A

How do I make the sauce smooth?

The key is to use a high speed blender. I have a Vitamix A2500i, which is amazing and has made a huge difference to my cooking. However, if you don’t have a high speed blender, I would recommend soaking the cashews for as long as you can, ideally overnight, and make sure not to use too much liquid.

How should I serve this sauce?

It’s super versatile! The most obvious serving suggestion is fettuccine Alfredo. You can, however, serve it with any pasta variety of your choice. I also love adding Alfredo sauce to salads, or even using it as a dip.

Plate with vegan spaghetti and a creamy sauce

What’s the best way to store vegan Alfredo?

Store it in an air-tight jar or container in the fridge for 3-4 days.

Is this sauce gluten-free?

Yes! This sauce is naturally gluten-free and great for serving with gluten-free pasta.

Bowl with pasta in a creamy sauce with tomatoes

Tips and modification

  • You can add vegetables of your choice to this dish, such as broccoli, zucchini or leafy greens. I love stirring in a handful of kale whenever I make fettuccine Alfredo!
  • You can also add various other spices, such as cumin or dried herbs. Add a pinch of turmeric if you want to achieve a golden colour.
  • Adjust how much nutritional yeast you use depending on how cheesy you want the dish to be.
  • For an extra protein boost, stir in a can of beans or pulses of your choice, tofu, or tempeh. Another great trick is using bean pasta if you don’t want anything to ‘interfere’ with the dish.

Vegan Alfredo sauce oil-free easy

Other vegan pasta recipes

Let me know in the comments – what’s your favourite pasta dish? If you give this vegan fettuccine Alfredo recipe a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below!

Vegan Alfredo sauce oil-free easy
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Vegan Alfredo Sauce (Oil-free)

This vegan Alfredo sauce recipe is perfect for a quick and easy weeknight dinner, served with pasta of your choice! Ready in just 20 minutes and packed full of flavour, it is a great dairy-free alternative that everyone is guaranteed to enjoy. Oil-free and gluten-free. 
Cook Time20 mins
Total Time20 mins
Course: Main Course
Cuisine: Vegan
Keyword: 30 minutes or less, Alfredo, Cashews, Dinner, easy, Gluten free, Oil free, pasta, pasta sauce, weeknight dinner
Servings: 4
Calories: 501kcal
Author: Maria Gureeva

Equipment

  • Saucepan
  • High speed blender
  • Non-stick frying pan

Ingredients

  • 10 oz fettuccine gluten-free
  • 1 cup cashews soaked overnight, drained and rinsed
  • 1 cup unsweetened almond milk
  • 2 tbsp tamari
  • 1/4 cup nutritional yeast
  • 10 cherry tomatoes halved
  • 1 medium red onion chopped
  • dried herbs to serve
  • 5 oz mushrooms chopped
US Customary - Metric

Instructions

  • Start cooking the pasta you want to serve the sauce with according to packaging instructions. Be sure not to overcook it, however. It's much better to leave it slightly al dente.
  • Meanwhile, prepare the Alfredo sauce by adding the cashews, plant based milk, nutritional yeast and tamari to a high speed blender and blend until smooth - this usually takes around 30 seconds. 
  • Add the halved cherry tomatoes to a non-stick frying pan face down and cook for around 2-3 minutes. Remove and set aside.
  • When the pasta is almost ready, add onion, garlic and mushrooms to a non-stick frying pan. Cook for 3-4 minutes, until the mushrooms soften. 
  • Drain and rinse the pasta, transferring it to the frying pan. Pour in the sauce and toss everything together using kitchen tongs, until all of the pasta is evenly coated. Serve with the cherry tomatoes on top. 

Nutrition

Calories: 501kcal | Carbohydrates: 68g | Protein: 20g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 60mg | Sodium: 610mg | Potassium: 705mg | Fiber: 5g | Sugar: 6g | Vitamin A: 252IU | Vitamin C: 12mg | Calcium: 123mg | Iron: 4mg

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Simple vegan Alfredo sauce oil-free simple

Vegan fettuccine Alfredo gluten-free Pinterest

Curried Vegan Red Beans And Rice

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Delicious curried vegan red beans and rice, made using simple, budget-friendly pantry ingredients. This dish is full of bold flavours and is an ideal meal prep option, as well as perfect for a comforting dinner. Gluten-free oil-free, ready in 25 minutes in just one pot. 

Vegan red beans and rice gluten-free oil-free

I think we can all agree that times have been turbulent and very, very unusual to say the least. I’ve never witnessed anything like it. I mean, I’m just a 20 year old, but my mum shares the sentiment.

 

A huge change in routine, as well as shopping habits, had me and many others fall back on really easy, comforting meals that you can make with basic ingredients. Two of my consistent staples? Rice and beans. But a rice and means meal does not have to be boring. In fact, it can feel like a min luxury, which hopefully this red beans and rice recipe will show.

Curried vegan red beans and rice

If you’re a long-time vegan, you’ve probably had a rice and beans eating phase during this period. For instance, when I went travelling around Russia with a good friend a few years ago, we made some version of it pretty much every day.

Vegan rice and beans with green peas

After all, paired with avocado or another source of fat, it’s a well-rounded, balanced meal. Not to mention cheap and easy to throw together. If you’re travelling, you can find the main ingredients in pretty much any country. With a few other things thrown in, good old rice and beans can be incredibly delicious too!

The key? What spices and flavourings you add in. Personally, I love curried flavours, hence this recipe. Just a couple spoonfuls of curry powder or curry paste, and your rice and beans will reach a whole different level. Serve this as a main course that the whole family will love, or as a wholesome side dish.

Curried rice and beans on a white plate

Ingredients and substitutions

  • Garlic.
  • Red onion. White onion works too.
  • Carrot.
  • Cabbage, either white or red.
  • Rice. I use Basmati, but you can use any other variety of your choice (although this may impact cooking time).
  • Plant based milk of your choice. My favourite is unsweetened almond milk.
  • Red kidney beans (do not drain them). I love this bean variety, because they have a really deep natural flavour.
  • Cumin.
  • Turmeric.
  • Garlic granules.
  • Curry powder. Curry paste works too (just ensure vegan and gluten-free).
  • Water or veggie broth. Use water for a lower sodium version.
  • Tamari. Use soy sauce if not avoiding gluten, or coconut aminos for a soy-free version.
  • Tahini. This is optional, but does help make the dish more creamy. Peanut butter works too.
  • Green peas, either fresh or frozen.

Ingredients for vegan red beans and rice

Step-by-step to the best red rice and beans

STEP 1: Add the garlic, onion, and around 1/4 cup water to a non-stick saucepan. Sauté for 2-3 minutes, to soften.

STEP 2: Add the carrot and cabbage, and sauté for around a minute.

STEP 3: Add the rice, plant based milk, red kidney beans, cumin, turmeric, garlic granules and curry powder. Stir to combine, then pour in the water/veggie broth.

STEP 4: Simmer, uncovered, for around 20 minutes, stirring frequently, until most of the liquid had been absorbed. Around 10 minutes into the cooking process, stir in the tamari, tahini and green peas.

STEP 5: Serve immediately with garnishes of your choice.

FAQs

What can I add to vegan red rice and beans?

This is a super versatile dish! Feel free to add whatever veggies you have in the fridge, and switch up the spices. For instance, I love paprika for a little bit of extra spice, and dried herbs for an earthier tone. If you want even more heartiness/protein, add tofu, tempeh, or a vegan meat alternative.

Curried rice with beans and peas

How do I serve this?

You can serve this dish either on its own, with a sauce of your choice (such as ketchup), or a side salad. I love serving mine with chunky guacamole!

How should I store rice and beans?

This meal lasts for up to 5 days in the fridge in air-tight container. It is also a freezer-friendly meal: store it in the fridge for up to a month, reheating on the stove as necessary.

You will love this meal!

It is:

  • Full of flavour thanks to the spices and the curry powder.
  • Naturally gluten-free. Just ensure the curry powder you use is GF-certified.
  • High in protein, thanks to the addition of red kidney beans.
  • Made using staple pantry ingredients, that are easy to find in pretty much any supermarket.
  • Ready in about 25 minutes.
  • Perfect to serve either as a main course or a side dish.
  • Oil-free, as long as you use a good non-stick saucepan.

Vegan red rice and beans gluten-free oil-free

Other vegan recipes made using pantry staples:

  • White bean skillet potatoes with garlic mushrooms
  • Quinoa bread rolls
  • Butter ‘chicken’ made with chickpeas
  • Easy potato curry
  • Kidney bean one pot pasta

Let me know in the comments: what’s your favourite fool-proof meal? If you give these curried vegan red beans and rice a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below!

Vegan red beans and rice gluten-free oil-free
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Vegan Red Beans And Rice (Gluten-free & Oil-free)

Delicious curried vegan red beans and rice, made using simple, budget-friendly pantry ingredients. This dish is full of bold flavours and is an ideal meal prep option, as well as perfect for a comforting dinner. Gluten-free oil-free, ready in less than 30 minutes in just one pot. 
Prep Time25 mins
Total Time25 mins
Course: Main Course
Cuisine: Vegan
Keyword: beans, freezer-friendly, Kidney beans, meal prep, rice, Tahini, weeknight dinner
Servings: 4
Calories: 285kcal
Author: Maria Gureeva

Equipment

  • Non-stick saucepan

Ingredients

  • 2 cloves garlic minced
  • 1 medium red onion chopped
  • 1 large carrot chopped
  • 1/2 cup cabbage chopped
  • 1 cup Basmati rice
  • 2 cups plant based milk
  • 2 cans red kidney beans don't drain themn
  • 1 cup water or veggie broth
  • 1 tsp cumin
  • 1 tsp turmeric
  • 1 tsp garlic granules
  • 2 tbsp curry powder or gluten-free vegan curry paste
  • 3 tbsp tamari
  • 1 tbsp tahini
  • 1 cup green peas
US Customary - Metric

Instructions

  • Add the garlic, onion, and around 1/4 cup water to a non-stick saucepan. Sauté for 2-3 minutes, to soften.
  • Add the carrot and cabbage, and sauté for around a minute.
  • Add the rice, plant based milk, red kidney beans, cumin, turmeric, garlic granules and curry powder. Stir to combine, then pour in the water/veggie broth.
  • Simmer, uncovered, for around 20 minutes, stirring frequently, until most of the liquid had been absorbed. Around 10 minutes into the cooking process, stir in the tamari, tahini and green peas.
  • Serve immediately with garnishes of your choice.

Video

Nutrition

Calories: 285kcal | Carbohydrates: 53g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 944mg | Potassium: 377mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3314IU | Vitamin C: 22mg | Calcium: 217mg | Iron: 3mg

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Curried vegan red beans and rice gluten-free oil-free

 

20+ Vegan Recipes Made From Pantry Staples

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20+ vegan recipes made from pantry staples! Breakfast, lunch, dinner and dessert ideas that require basic ingredients, but don’t miss any flavour. Many gluten-free and oil-free options too. 

20 easy vegan recipes made from pantry staples

(Be sure to Pin this for later to go back to whenever you need ideas for a pantry-friendly dinner!)

I was thinking about the content that I could put out that would be helpful to you all in these times, and a roundup of recipes that you can make using simple pantry ingredients seemed an obvious choice. After all, oftentimes simple, back-to-basics recipes are my favourite. Just how much flavour you can create with basic ingredients always amazes me.

Of course on certain days I just throw together some plain rice and beans with a tahini drizzle. Or have oats 3 times in a row. But cooking is also like therapy for me and getting creative in the kitchen always spreads so much joy throughout the house.

So I went through my blog and picked out my favourite recipes that are uncomplicated, but big on flavour and ingredient simplicity. Think pastas, stir-fries, rice of all sorts, noodles, soup, curries … I’ve also thrown in a couple of desserts because chocolate = a big mood right now.

When making these recipes, feel free to sub in anything you have on hand. For instance, if you don’t have a certain vegetable, most of the time it works to replace it with a different one of your choice. Likewise, feel free to swap around bean varieties and any spices based on what you have/feel like eating. And of course, if you need any help, feel free to send me an email or a DM on Instagram!

25 vegan recipes made from pantry staples

1. Easy Vegan Potato Curry

Easy vegan potato curry

One of the most popular recipes on my blog, and one that I make all the time for myself! Enjoy it over a bed of fluffy rice for comfort food at its best that’s ready in under 30 minutes.

2. White Bean Skillet Potatoes With Garlic Mushrooms

Closeup of spoon with potatoes and beans in a tomato sauce

This is a great one for all you savoury breakfast lovers out there! But the fantastic thing is that you can make this recipe for dinner too. So it’s pretty much an all-round versatile delight.

3. Lime Chickpea Stir-fry

Vegan lime chickpea stir-fry

Make this chickpea stir-fry if you want something light, tangy and refreshing. Add whatever vegetables you have on hand, and save any leftovers for lunch the next day.

4. Vegetable Rice Soup With Black Beans

This has to be one of my favourite soups of all time! The flavours are absolutely incredible, despite the simplicity of the ingredients. Garnish with herbs of your choice, and you’ll have a meal that the whole family will love.

5. Vegan Lentil Meatballs In Curry Sauce

Closeup of vegan meatballs over a bed of rice with curry sauce

Curry flavours are my absolute favourite! These ‘meatballs’ are freezer-friendly, and taste even better together with the creamy and rich curry sauce.

6. Butter Bean Sweet Potato Stew

Butter bean sweet potato stew

This one is fantastic for batch cooking! Made from simple ingredients, this stew is packed full of flavour and incredibly satisfying. Would definitely recommend it to any sweet potato fans like myself!

7. Sheet Pan Potatoes And Tofu

Vegan sheet pan potatoes and tofu

These sheet pan potatoes are an ideal option for meal prep and taste absolutely incredible. If you don’t have tofu on hand, simply leave it out or swap for beans of your choice. Serve either as a main course or a side dish.

8. Vegan Stuffed Baked Potatoes With Tahini Chickpeas

Vegan stuffed potatoes with chickpeas and avocado

Stuffed potatoes make an incredible base for any filling of your choice, and this one made with chickpeas is one of my personal favourites. Serve with mashed avocado on top, and you’re good to go!

9. Kidney Bean One Pot Pasta

Vegan kidney bean one pot pasta

One pot meals are the way to go when it comes to minimising time, effort and washing up. Essentially all you have to do is dump the ingredients into a pot, stir occasionally, and then serve up (ensure to make extra, because in my experience, seconds are a must).

10. Peanut Butter Cookies With Tahini

Vegan peanut butter cookies with tahini

Peanut butter and tahini in one treat? Yes please! Make these for when those sweet tooth cravings hit, with more peanut butter smeared on top.

11. Vegan Borscht

Gluten-free vegan borscht with croutons

This is one of my favourite soups, and one that I’ve been eating my whole life! Add any vegetables of your choice for greater versatility. Also save some for next day, because it can taste even better reheated!

12. Vegan Stuffed Cabbage Rolls

Stuffed cabbage leaves with rice

Stuffed cabbage rolls are a great budget-friendly option. These ones are made with a mushroom and rice filling, topped with an easy tomato sauce. Optional is a generous serving of vegan cheese, but it’s just as good without.

13. Sweet And Sour Chickpeas And Green Beans

Frying pan with sweet and sour chickpeas and green beans

Sweet and sour flavours are always super comforting and definitely hit the spot. Not only that, but this meal is also ready around 10 minutes, hence I make it all the time for myself when I’m in a rush (which is more often than not, lol).

14. Chili With Butter Beans

Vegan chili recipe with butter beans gluten-free

If you like spicier food, this one may be for you. Chili is the sort of meal anyone could look forward to after a long day. This one uses butter beans for texture and also a serving of plant based protein.

15. Sweet Potato Pancakes

Pancakes on a white plate with peanut butter

Another excellent breakfast option, that’s meal prep and freezer-friendly. These pancakes are wholesome, soft, and even better with a generous drizzle of maple syrup, peanut butter or vegan chocolate sauce.

16. Chunky Vegan Potato Soup

Vegan soup in a blue plate

Another one of my favourite soups. They’re so prominent on this list because it’s just so easy to make soup out of vegan pantry staples! Bursting with vegetables and cosiness, this is a soup that could become a regular appearance within your dinner rota.

17. Vegan Butter ‘Chicken’

Bowl with chickpeas in a curry sauce over rice

Vegan butter ‘chicken’ alternative, made with chickpeas! Another recipe that’s a staple in my kitchen. The addition of peanut butter adds so much creaminess and depth to the taste, that you definitely won’t be able to resist seconds!

18. Easy Vegan Lentil Bolognese

Vegan bolognese with broccoli and mushrooms in a white bowl

This classic dish never gets old. Lentil bolognese is super versatile, and a nostalgic dish for many too, given the popularity of bolognese.

19. Vegan Chocolate Banana Bread

Two slices of vegan banana bread with peanut butter and tahini

Here is some more chocolate for all of you! After all, it’s very hard to eat too much chocolate because in my opinion, such a limit really doe snot exist. Fudgy, moist, and with a perfect level of sweetness, this is chocolate banana bread at its best. Serve with peanut butter and banana, or on its own.

20. Vegan Fried Rice

Vegan fried rice with chickpeas and green beans

You don’t need any eggs to make a delicious and wholesome fried rice! Even if you leave out the mushrooms, this still makes a phenomenal side dish or main course that’s great for cooking in bulk.

Let me know in the comments: which one of these vegan recipes made from pantry staples was your favourite? What is your go-to basic ingredient dish?

Buckwheat Pancakes With Tahini Veggie Slaw

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Savoury vegan buckwheat pancakes: a breakfast that’s healthy, filling and just as delicious when eaten for dinner too! Have these ready in under 30 minutes and serve with a simple tahini veggie slaw that can also be enjoyed on its own. Gluten-free and oil-free. 

Vegan buckwheat pancakes with tahini veggie slaw gluten-free

Sometimes, I just gotta start my day with savoury pancakes. Even though my sweet tooth happens to be at its strongest in the morning, a savoury breakfast can feel so comforting. Of course, I can still enjoy a good old classic that’s often sweet (pancakes), just with a bit of a twist.

Vegan pancakes on a white flat with purple cabbage slaw

Likewise, I can never turn down breakfast for dinner. Or even dinner for breakfast, because I’m not one to stick by these rules. Pasta for breakfast? Cake for breakfast? Never say no!

That’s the great thing about these buckwheat flour pancakes – just like pasta, they work for just about any meal. I think I’m going to start making them as a snack soon because you know, snacking on pancakes is something we need more of in our lives.

 

Savoury buckwheat pancakes

Lately, I’ve been obsessed with buckwheat flour. I loved buckwheat as a child and was beyond excited when I discovered the flour version in the supermarket for the first time! It’s a wonderful gluten-free option for any type of baking or cooking that traditionally calls for wholegrain flour. The earthy undertones and ‘strong’ texture gives it an incredible comfort factor.

Savoury pancakes on a white plate with a purple cabbage slaw

The base of these vegan pancakes is just four ingredients: buckwheat flour, water, baking powder and apple cider vinegar. I also added a pinch of cumin for a little more colour and flavour, but feel free to add any other spices of your choice. Nutritional yeast works really well too!

Savoury pancakes with tahini slaw

To compliment the pancakes, we’re making a super simple tahini veggie slaw – the two components are good enough to eat by themselves, but even better together. You can plate them like I have in the photos, or layer them into a little pancake tower.

Plate of vegan pancakes with vegetables

The resulting vegan buckwheat pancakes are made from wholesome ingredients, as well as naturally oil and gluten-free. The slaw is tangy and fresh, with plenty of colour and flavour. I’d recommend making a bit extra of the latter to store in the fridge for up to 2-3 days and repurpose for different recipes!

How to make vegan buckwheat pancakes

Start by adding the buckwheat flour, cumin, baking powder, apple cider vinegar and water to a mixing bowl. Whisk together thoroughly.

Then, heat a non-stick frying pan on a medium-high heat. I find that if I use one of the non-stick variety, I don’t encounter any problems with them sticking and can keep them oil-free that way, but if you want to you can use a little bit of oil or cooking spray to cook the pancakes.

Use 2-3 tbsp of batter per pancake (the recipe card below makes around 10 medium-sized ones, which should be enough for 1-2 servings). Flip them when bubbles start to form on the surface and they get crispy around the edge, which should take around 2 minutes, followed by 30 seconds-1 minute on the other side.

To make the tahini veggie slaw, all you have to do is add the cabbage, carrot, peas, avocado, tahini and tamari to a mixing bowl and stir together really well.

Slaw made with purple cabbage and carrots

And that’s all there is to making delicious fluffy and savoury buckwheat pancakes! Next all you have to do is serve with the veggie slaw and and enjoy each bite, which shouldn’t be too hard to do!)

Notes and modifications:

  • Of course, the tahini veggie slaw is only a serving suggestion! These are super versatile, meaning you can have them with pretty much any topping for a tasty savoury breakfast. Think tofu/tempeh, beans, one-pot lentils, etc…
  • The buckwheat flour is kinda the star of the show here. But if you don’t have it on hand you can use chickpea, wholewheat or all-purpose varieties instead.
  • Feel free to switch up the vegetables you use for the slaw – try leafy greens like kale and spinach.

Vegan buckwheat pancakes with tahini veggie slaw

Other vegan pancake recipes you might like

Let me know in the comments: what’s your favourite way to make pancakes? If you give these vegan buckwheat pancakes a go, tag me on Instagram (@earthofmariaa) so I can see your creations, and be sure to leave a rating below to let me know what you thought.

Vegan buckwheat pancakes with tahini veggie slaw
Print Recipe

Vegan Buckwheat Pancakes With Tahini Veggie Slaw

Savoury vegan buckwheat pancakes: a breakfast that’s healthy, filling and just as delicious when eaten for dinner too! Have these ready in under 30 minutes and serve with a simple tahini veggie slaw that can also be enjoyed on its own.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Breakfast
Cuisine: Vegan
Keyword: 30 minutes or less, breakfast, breakfast for dinner, Brunch, buckwheat, Gluten free, Oil free, Pancakes, Tahini, Vegetables
Servings: 2
Calories: 423kcal
Author: Maria Gureeva

Ingredients

For the pancakes

  • 1 cup buckwheat flour
  • 1/2 tbsp baking powder
  • 1 tsp cumin
  • 1 tbsp apple cider vinegar
  • 1 cup water

For the tahini veggie slaw

  • 1 medium carrot peeled and grated
  • 1 cup red cabbage chopped
  • 1/2 cup green peas
  • 1/2 large avocado ripe, cubed
  • 1.5 tbsp tahini
  • 2 tbsp tamari (or soy sauce if not avoiding gluten-free/coconut aminos for a soy-free version)
US Customary - Metric

Instructions

  • Add the pancake ingredients (buckwheat flour, baking powder, paprika, GF nutritional yeast, onion, almond milk and apple cider vinegar to a blender or food processor. Blend until smooth and set aside for 5 minutes
  • Meanwhile, make the veggie slaw by stirring together the carrot, cucumber, red cabbage, avocado, petit pois, tahini and sesame seeds. Season generously with pink Himalayan salt and black pepper. 
  • Heat a non-stick frying pan on a medium-high heat. Use around 2-3 tbsp batter per pancake and cook for around 1.5 minutes (until bubbles form on the surface) before slipping. Cook for a further minute before setting aside on a plate. 
  • Serve immediately by stacking the pancakes with the veggie slaw in between. 

Video

Nutrition

Calories: 423kcal | Carbohydrates: 63g | Protein: 15g | Fat: 16g | Saturated Fat: 2g | Sodium: 1065mg | Potassium: 1295mg | Fiber: 14g | Sugar: 7g | Vitamin A: 5943IU | Vitamin C: 47mg | Calcium: 225mg | Iron: 6mg

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Gluten-free vegan buckwheat pancakes with tahini veggie slaw

savoury vegan buckwheat pancakes with tahini veggie slaw Pinterest

White Bean Vegan Skillet Potatoes With Garlic Mushrooms

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These vegan skillet potatoes with white beans in a savoury tomato sauce make a comforting weekend breakfast or brunch. Served with a side of garlic mushrooms, this meal brings out the yumminess of whole, plant based ingredients. Gluten-free and ready in 25 minutes. 

White bean vegan skillet potatoes with garlic mushrooms

There’s a lot to love about weekends. Think having a slower start than usual, spending time with friends and family, getting everything together and planning for the week ahead. However, being an unapologetic foodie, weekend breakfasts are pretty high up on my list of thing that make Saturdays and Sundays special.

 

Growing up, these were pretty popular in my family. In the morning, my grandma would cook up anything from pancakes and waffles, to a full-on breakfast buffet. We’d sit around, drink tea and allow food to bring us together.

Tomato sauce and potatoes in a bowl

These days, I still like to make something special for weekend breakfasts – but vegan-style, of course. On one hand, I have to admit I don’t like sleeping in. Waking up too late for my body puts me in a horrible mood and can bring back my insomnia. But at least these early start mean longer leisurely mornings and more time to make something that’s worthy of the title ‘#breakfastgoals’.

White bean skillet potatoes with garlic mushrooms

Okay, we can all agree that potatoes for lunch and dinner are the go-to yummy solution for when you don’t know what to cook. I could never turn down a bowl of homemade fries for dinner. But vegan skillet potatoes for breakfast? Next level.

Bowl with potatoes, avocado and mushrooms

The ones I’m sharing today are cooked in a simple, but fool-proof tomato sauce. Boil them, then add to a frying pan with the rest of the ingredients, and you’re good to go. Cannellini beans are added for extra protein and a bit of a baked bean, full English vibe. Then, we serve everything with panfried garlic mushrooms and a side salad to get in some greens first thing in the morning. I mean, why go out to a restaurant and spend extra $$ when you can make something this good at home?!

How to make vegan skillet potatoes

We start by boiling the potatoes for 10-15 minutes until they’re fully cooked, which also gives us plenty of time to prepare the garlic mushrooms.. Keep in mind that these aren’t supposed to be crunchy skillet potatoes. Let them fall apart slightly and combine with the sauce, but not to the extent that they turn into mashed potatoes.

Once the potatoes are ready, add them to a skillet with paprika, garlic salt and cumin. Then, lower the heat and stir in pre-cooked/canned cannellini beans and canned tomatoes. I like to add some brown rice miso paste and lemon juice for extra flavour. After that, just continue cooking and stirring for 7-8 minutes until the sauce has evaporated slightly and thickened.

Potatoes and white beans in a frying pan

Easy garlic mushrooms

I know that plenty of people out there like neither garlic, nor mushrooms. I can’t relate. Together, they’re even better than by themselves: as a toast topping, a side dish, an appetizer.

Bowl with skillet potatoes in a tomato sauce

To complete this vegan skillet potatoes meal, I like to panfry some mushrooms with garlic, red onion, bell pepper and tamari, serving the end result with the potatoes. The textures complement each other perfectly, and the whole thing reminds me of eating mushrooms for breakfast all the time as a kid. Ah, gotta love nostalgic meals.

Closeup of vegan bowl with potatoes and avocado

Oh, and don’t forget the avocado on top! Either thinly slice, or mash it into guacamole. The natural coolness of the fruit will balance out the spiciness of the tomato sauce and your tastebuds will thank you for it.

What’s to love about this vegan breakfast potato recipe?

Closeup of spoon with potatoes and beans in a tomato sauce

Pretty much everything. It’s:

  • Big. In other words, no rumbly stomachs thirty minutes after breakfast.
  • Comforting. Enjoy this to warm up a colder morning, or share with friends and family.
  • Made from healthy, whole ingredients. Yeah, these vegan skillet potatoes taste like comfort food, but they’re nonetheless packed full of goodness.
  • Naturally gluten-free.
  • High protein, thanks to the mushrooms and the cannellini beans.
  • Meal prep and lunchbox friendly. If you have any potatoes left over, simply store them in the fridge in an airtight container, and serve for lunch with rice and/or a side salad.
  • Packed full of flavour. Smoky, with a hint of sweetness. You’re seriously going to enjoy every bite.
  • A perfect option for weekend breakfast or brunch. You can start start your weekend on the best possible note with a plate of cosy deliciousness.
  • Ready in 25 minutes. Who doesn’t want delicious vegan skillet potatoes that take less than half an hour?!

White bean vegan skillet potatoes with garlic mushrooms

Other savoury vegan recipes

  • Buckwheat crepes with mushrooms
  • Savoury oatmeal with zucchini and black beans
  • Mushroom buckwheat porridge bowl
  • Buckwheat pancakes with tahini veggie slaw

Let me know in the comments: are you a fan of potatoes for breakfast? What do you like to prepare for weekend brunch? If you give these white bean skillet potatoes a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below!

White bean vegan skillet potatoes with garlic mushrooms
Print Recipe

White Bean Vegan Skillet Potatoes With Garlic Mushrooms

These vegan skillet potatoes with white beans in a savoury tomato sauce make a comforting weekend breakfast or brunch. Served with a side of garlic mushrooms, this meal brings out the yumminess of whole, plant based ingredients. Gluten-free and ready in 25 minutes. 
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Breakfast
Cuisine: Vegan
Keyword: 30 minutes or less, breakfast, Brunch, easy, Mushrooms, Oil free, Potatoes
Servings: 4
Calories: 447kcal
Author: Maria Gureeva

Equipment

  • Saucepan
  • Non-stick frying pan

Ingredients

  • 2 lbs potatoes finely cubed
  • 1 large red onion diced
  • 1 clove garlic minced
  • 1 large yellow bell pepper diced
  • 14 oz chestnut mushrooms chopped
  • 2 tbsp tamari
  • 1.5 tsp cumin
  • 1 tsp paprika
  • 2 tsp garlic salt
  • 3 cups cooked cannellini beans (2 cans)
  • 2 14-oz cans canned tomatoes
  • 2 tbsp lemon juice
  • salt and pepper to taste

To serve

  • vine tomatoes
  • 2 small avocados chopped or mashed
  • 1 large handful fresh greens
US Customary - Metric

Instructions

  • Add the potatoes to a saucepan and cover with boiling water. Simmer for 10-12 minutes, or until cooked through. 
  • Meanwhile, add the onion, garlic, bell pepper and mushrooms, yellow bell pepper and onion to a skillet/frying pan. Stir for 4-5 minutes, until the mushrooms have cooked down. Stir in the tamari, remove from heat and set aside.
  • Once the potatoes are cooked, add them to the skillet with the cumin, paprika and garlic salt. Stir to combine with the spices. 
  • Lower the heat to low-medium and add the cannellini beans, canned tomatoes, brown rice miso, and lemon juice. Season to taste with salt and black pepper. Continue cooking and stirring for 7-8 minutes, until the sauce has partially evaporated and thickened. 
  • Serve immediately with the mushrooms, fresh tomatoes, avocado and fresh greens. The potatoes can be stored in the fridge in an airtight container for 2-3 days. 

Video

Nutrition

Calories: 447kcal | Carbohydrates: 69g | Protein: 20g | Fat: 15g | Saturated Fat: 2g | Sodium: 1994mg | Potassium: 2051mg | Fiber: 21g | Sugar: 4g | Vitamin A: 486IU | Vitamin C: 126mg | Calcium: 197mg | Iron: 12mg

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Vegan white bean skillet potatoes

White bean skillet potatoes Pinterest

Gluten-free Vegan Quinoa Bread Rolls

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These gluten-free vegan quinoa bread rolls make a great snack, or side dish for a hearty bowl of soup. Savoury, on the crumblier side, and full of flavour, they practically melt in your mouth. Oil-free and easy to make. 

Vegan quinoa bread rolls gluten-free

Gluten-free baking: the love-hate relationship of every food blogger. A lot of thought and effort goes into gluten-free baking that works, but I’m always up for that challenge. In fact, recipe testing and development/fine tuning is one of my favourite parts of food blogging. And that’s not mentioning the fact that it gives me an excuse to eat astronomical amounts of bread.

 

If you’re like me and prefer homely, freshly-baked and tailored to your preferences bread-y creations, these vegan quinoa bread rolls may be precisely what you need in your life right now.

Gluten-free vegan quinoa bread rolls

I preach a lot about the importance of stepping out of comfort zone. Trust me, my friends are sick and tired of hearing it, but I keep reiterating the principle because beyond our comfort zones is where the magic happen.

For example, I used to dislike baking with a passion because I just could not do it and consistent kitchen failures brought tears to my eyes. But, the more I did it? The more familiar I became with what works and what doesn’t. Also, when developing a recipe like this, you rarely achieve perfection the first time round.

Vegan bread rolls on a baking tray

That being said, the version of the bread rolls I present to you today is startlingly easy. Try them out, given how how low the chances of failure are!

Now, these aren’t traditional ‘fluffy’ write bread rolls, as you can see. They’re smaller, denser, with a chewier texture and don’t change shape a lot in the oven. But spread with some mashed avocado or vegan butter, you’re very likely to eat the whole batch in one sitting! Well, in my humble opinion, that’s the only appropriate thing to do after a baking session.

Vegan bread rolls for meal prep

Vegan breakfast bowl with bread rolls, soy yoghurt and avocado

One of the great things about my quinoa bread roll recipe is that they last really well in the fridge. Keep them in an air-tight container in the fridge for 4-5 days. You can also freeze them for up to a month, reheating at room temperature, in the oven, or the microwave as necessary.

Serving suggestions

I love to serve my quinoa bread sliced in half, with a thick layer of mashed avocado or butter. You can also eat them by themselves as a snack or a side for a cosy soup such as vegan borscht, French onion soup, or an easy mushroom stew.

Bread rolls with avocado

Ingredients and substitutions

  • Ground flaxseed.
  • Quinoa. You can use store-brought quinoa flour, but I prefer to make my own version because not blending all of it entirely adds an amazing slightly crunchy texture.
  • Gluten-free oat flour. You can make your own simply by pulsing rolled oats in a blender or food processor for a couple of minutes.
  • Buckwheat flour.
  • Salt.
  • Baking powder.
  • Garlic granules. Feel free to add any other spices to really switch things up!
  • Lemon juice.
  • Baking soda.
  • Apple cider vinegar.

How to make these quinoa bread rolls

STEP 1: Preheat the oven to 180 degrees C/150 F.

STEP 2: Add the ground flaxseed to 1/2 cup water. Stir together and set aside for 15 minutes.

STEP 3: Add the quinoa to a food processor, and pulse for around 2 minutes until around 1/2 of it turns into a flour.

STEP 4: Transfer the quinoa to a large mixing bowl together with the oat flour, buckwheat flour, salt, baking powder and garlic granules. Stir together well to combine.

STEP 5: Add the lemon juice to the flaxseed mixture. In a small mixing bowl, add the vinegar to the baking soda, then combine that with the flaxseed too.

STEP 6: Add the wet ingredients to the dry. Mix together thoroughly, gradually pouring in 1/4 cup water (but be careful not to add too much as then the bread rolls will not hold their shape.

STEP 7: Using damp hands, roll the dough into even-sized balls and lay them out on a sheet of baking paper over a rectangular tray. Bake in the preheated oven for 17-20 minutes, until crunchy on the outside, but with softness on the inside.

Vegan bread rolls with avocado

Some tips and tricks

  • Make these your own by adding more spices of your choice or mixing in a few tbsp nuts/seeds into the dough! You can also add chopped onion or fresh garlic.
  • When these are fresh out of the oven, I like to serve them with a layer of vegan butter. Seriously SO tasty.
  • Keep a close eye on them and make sure not to leave them in the oven for too long/at too high a temperature to prevent drying.

Vegan quinoa bread rolls gluten-free

Other healthy vegan baking inspo you might like

Let me know in the comments: do you like to make your own vegan bread? If you give these vegan quinoa bread rolls a go, be sure to tag me on Instagram (@earthofmariaa) so I can see your creations, and leave your feedback in the comments below!

Vegan quinoa bread rolls gluten-free
Print Recipe

Vegan Quinoa Bread Rolls (Gluten-free)

These gluten-free vegan quinoa bread rolls make a great snack, or side dish for a hearty bowl of soup. Savoury, on the crumblier side, and full of flavour, they practically melt in your mouth. Oil-free and easy to make. 
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Side Dish, Snack
Cuisine: Vegan
Keyword: bread, Buckwheat flour, easy, oat flour, quinoa, side dish, Snack
Servings: 12 bread rolls
Calories: 72kcal

Equipment

  • Conventional oven
  • Mixing bowl
  • Baking paper
  • Baking tray

Ingredients

  • 2 tbsp ground flaxseed
  • 1/2 cup quinoa
  • 1/2 cup gluten-free oat flour
  • 1/2 cup buckwheat flour
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1 tsp garlic granules
  • 1/2 lemon juice of
  • 1/2 tsp baking soda
  • 1 tbsp apple cider vinegar
US Customary - Metric

Instructions

  • Preheat the oven to 180 degrees C/150 F.
  • Add the ground flaxseed to 1/2 cup water. Stir together and set aside for 15 minutes.
  • Add the quinoa to a food processor, and pulse for around 2 minutes until around 1/2 of it turns into a flour.
  • Transfer the quinoa to a large mixing bowl together with the oat flour, buckwheat flour, salt, baking powder and garlic granules. Stir together well to combine.
  • Add the lemon juice to the flaxseed mixture. In a small mixing bowl, add the vinegar to the baking soda, then combine that with the flaxseed too.
  • Add the wet ingredients to the dry. Mix together thoroughly, gradually pouring in 1/4 cup water (but be careful not to add too much as then the bread rolls will not hold their shape.
  • Using damp hands, roll the dough into even-sized balls and lay them out on a sheet of baking paper over a rectangular tray. Bake in the preheated oven for 17-20 minutes, until crunchy on the outside, but with softness on the inside.

Video

Nutrition

Calories: 72kcal | Carbohydrates: 12g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Sodium: 145mg | Potassium: 140mg | Fiber: 2g | Sugar: 1g | Vitamin C: 2mg | Calcium: 27mg | Iron: 1mg

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Vegan quinoa bread rolls

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