It's a Veg World After All https://itsavegworldafterall.com Seasonal Recipes & Nutrition by Lizzie Streit Fri, 17 Jan 2020 22:18:07 +0000 en-US hourly 1 https://wordpress.org/?v=5.3.2 https://itsavegworldafterall.com/wp-content/uploads/2017/11/cropped-VegWorld_SquareLogo_Purple_600x600-32x32.jpg It's a Veg World After All https://itsavegworldafterall.com 32 32 Potato Leek Pizza on Pita https://itsavegworldafterall.com/potato-leek-pizza/ https://itsavegworldafterall.com/potato-leek-pizza/#respond Fri, 17 Jan 2020 22:18:06 +0000 https://itsavegworldafterall.com/?p=13858 This unique and delicious Potato Leek Pizza recipe is a family-friendly meal that everyone will love! Using whole wheat pita bread as the base speeds up the process, so that you can indulge in your individual pizza sooner than later. I am overly excited about this Potato Leek Pizza, you guys!!! It’s one of my...

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This unique and delicious Potato Leek Pizza recipe is a family-friendly meal that everyone will love! Using whole wheat pita bread as the base speeds up the process, so that you can indulge in your individual pizza sooner than later.

potato leek pizza on pita on a white counter with rosemary

This post may contain affiliate links. For more information, see my affiliate disclosure.

I am overly excited about this Potato Leek Pizza, you guys!!! It’s one of my favorites from this winter’s recipe testing. But I know what you may be thinking…potatoes on pizza? Really?

Hear me out. This amazing combo was inspired by the Boise pizza at Pizzeria Lola here in Minneapolis. Will and I first discovered it after a long day of yard work this summer, when a crispy pizza with potatoes and caramelized onions proved to be exactly what our ravenous selves needed.

I’ve been thinking about replicating it ever since, and it finally happened. This version uses leeks instead of caramelized onions, and a simple garlic olive oil base in place of Lola’s cream sauce.

It’s delicious, interesting, and so fun!

ingredients for potato leek pizza with rosemary and gruyere on a white counter

How to Make Potato Leek Pizza

First, prep the toppings. Use a mandoline to slice a Yukon gold potato into paper thin slices. Then, use a knife to slice the green bottom part of a leek in half and then into half moons. Put the leeks in a bowl with cold water to wash them off.

You also need to cook the potato slices before making the pizzas. The easiest way to do this is to bring a small saucepan of water to a boil, add the slices, and cook for 3-4 minutes until tender. Make sure they’re not falling apart.

While the potatoes are cooking, sautee the leeks in a little bit of olive oil. You can also shred the gruyere cheese so that it’s ready for topping.

  1. Brush each whole wheat pizza with olive oil, garlic, salt, and pepper. Pop in the oven for a few minutes.
  2. Top with some chopped rosemary and a sprinkle of gruyere cheese
  3. Add a layer of potato slices, leeks, more shredded gruyere cheese, and another sprinkle of rosemary.

Pop those babies in the oven and cook until the cheese is melted. Yummmm. You can whip up a side salad while they’re baking, or not, since they’re loaded with veggies anyways.

Expert Tips

  • To slice the potatoes, you can also use a very sharp knife. But a mandoline works best to get them to be as thin as possible.
  • I used Yukon gold potatoes, but you can use any type of potato so long as they’re sliced thin.
  • If you make the toppings in advance, these pizzas come together in a flash. You can prep the thin, cooked potato slices, sautéed leeks, and shredded cheese up to 3 days in advance.
  • Don’t skip the step of brushing the pitas with olive oil, garlic, salt, and pepper. It adds a lot of flavor.
  • You can also use regular pizza crust or naan bread as the base for Potato Leek Pizza.
two individual potato leek pizzas on pita bread on a white counter

Don’t you just want to dive right in?! As you can see below, you can cut each pita into a few slices. But hey, if you want to go all in and forgo the slices, do it!

one potato leek pizza on pita sliced into 4 pieces on a white counter

More Veggie Pizza Recipes

If you like this Potato Leek Pizza, you’re in luck! Check out these other recipes:

If you make this recipe, be sure to rate and review it using the stars on the recipe card or in the comments, and don’t forget to follow and tag @its_a_vegworld_afterall on Instagram! Looking for something totally different? Browse the recipe library.

potato leek pizza on pita on a white counter with rosemary
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Potato Leek Pizza on Pita

Personal pizzas with a delicious combination of flavors from potatoes, leeks, fresh rosemary, and gruyere.
Course Dinner, Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 pizzas
Calories 558kcal

Ingredients

  • 1 Yukon gold potato thinly sliced with a mandoline, should be paper thin
  • 1 leek green part only, sliced into half moons and cleaned in a bowl of water
  • 4 whole wheat pitas
  • 3 tbsp olive oil
  • 4 cloves garlic minced or pressed
  • Sea salt to taste
  • Ground black pepper to taste
  • 2 tbsp fresh rosemary finely chopped, more to taste
  • 2 cups gruyere cheese freshly shredded

Instructions

  • Preheat the oven to 400 degrees F. Bring a small saucepan with salted water to a boil. Once the water is boiling, add the thinly sliced potatoes and cook for 3-4 minutes until they are tender but not falling apart. Drain the water and set the potato slices aside.
  • While the potatoes are cooking, sautee the leeks in a little bit of olive oil in a skillet over medium heat for 4-5 minutes. Remove from heat and set aside.
  • In a small bowl, combine the olive oil and garlic. Brush each pita with the garlic oil. Add salt and pepper to tase. Transfer the pitas to a couple of baking sheets and pop in the oven for 3-4 minutes.
  • Remove them from the oven. Top each pita with a sprinkle of rosemary, a thin layer of shredded cheese, a layer of cooked potato slices, a layer of leeks, and another layer of cheese. Add more rosemary to taste. Put the pizzas back in the oven for 7-10 minutes, or until the cheese is melted.

Notes

  • Make the cooked potatoes and leeks up to 3 days in advance. Store in airtight containers in the fridge.
  • You can sub regular pizza crust or naan bread as the base for these pizzas.
  • These are best enjoyed right away, but leftovers can be reheated in the oven at 350 degrees F for 5-7 minutes.
  • You can also use a sharp knife to slice the potatoes if you don’t have a mandoline.

Nutrition

Serving: 1pizza | Calories: 558kcal | Carbohydrates: 41g | Protein: 27g | Fat: 33g | Saturated Fat: 14g | Cholesterol: 73mg | Sodium: 480mg | Potassium: 376mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1026IU | Vitamin C: 9mg | Calcium: 710mg | Iron: 4mg

Happy Friday!

Lizzie

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Quinoa with Vegetables and Maple Ginger Tahini https://itsavegworldafterall.com/quinoa-with-vegetables/ https://itsavegworldafterall.com/quinoa-with-vegetables/#respond Thu, 16 Jan 2020 21:18:58 +0000 https://itsavegworldafterall.com/?p=13839 Quinoa with vegetables is a simple, healthy dish that you can whip up for dinner or make in advance for packed lunches. This veggie quinoa recipe features roasted brussels and carrots, plus a maple ginger tahini sauce! It’s vegan, gluten free, and portable. The middle of January is prime meal prep season. I can tell...

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Quinoa with vegetables is a simple, healthy dish that you can whip up for dinner or make in advance for packed lunches. This veggie quinoa recipe features roasted brussels and carrots, plus a maple ginger tahini sauce! It’s vegan, gluten free, and portable.

roasted vegetables with tri-colored quinoa and maple ginger tahini in a white bowl on a counter

This post may contain affiliate links. For more information, see my affiliate disclosure.

The middle of January is prime meal prep season. I can tell because 1) views for the Sweet Potato Black Bean Meal Prep Bowls and Vegetarian Meal Prep Breakfast Sandwiches always spike at this time of year!

And 2) my Instagram feed is filled with delicious packed lunches and homemade weeknight meals. So, it’s the perfect time for me to share this recipe for Quinoa with Vegetables and Maple Ginger Tahini.

This dish is great to bring to work for lunch or make in advance to pair with other foods for an easy dinner after a long day. AND the sweet, zesty tahini sauce is so delicious that you’ll even want to make it in the middle of the summer when it’s not #mealprepseason.

I chose two of my favorite veggies (brussels sprouts and carrots) to include in this recipe. But you can use any vegetable you want!

sliced brussels sprouts and carrots on a baking sheet lined with parchment paper

How to Make Quinoa with Vegetables

  1. Prep the veggies for roasting. Toss in olive oil, salt, and pepper. Spread on a baking sheet lined with parchment paper. Pop in the oven.
  2. While they’re roasting, make the quinoa (tips below) and maple ginger tahini. Divide into bowls with the roasted vegetables, and enjoy.
quinoa with vegetables in a white bowl next to small bowls of ingredients on a counter

Expert Tips for Cooking Quinoa

Fluffy, flavorful quinoa can make a big difference in the taste of quinoa with vegetables. Here are my best tips for making perfect quinoa.

Do you have to rinse quinoa?

Some packages call for rinsing quinoa before cooking, claiming that this reduces its bitterness. You can do this by placing a fine mesh sieve filled with quinoa underneath running water for a few minutes.

Personally, I have not noticed any difference in taste when it comes to rinsed quinoa. Plus, pre-rinsed quinoa is available at most grocery stores, in which case you don’t need to do it yourself. Moral of the story…rinsing quinoa is personal preference.

What does toasting quinoa do?

Toasting dry quinoa in a skillet for a few minutes helps to bring out its nutty flavor. Use about 1 tablespoon of olive oil for every 1.5 cups of quinoa. Cook over low heat and stir constantly to avoid burning.

Quinoa Water Ratio

For every cup of dry quinoa, add two cups of water. Combine the quinoa and liquid in a small saucepan and bring to a boil, then reduce heat to low, cover, and cook for ~15 minutes. One cup of dry quinoa yields about three cups cooked.

How to add more flavor to quinoa

Besides toasting quinoa before cooking, you can add different liquids other than water for more flavor. Try vegetable or chicken broth or white wine and broth.

quinoa with roasted carrots and brussels sprouts in a white bowl on a gray napkin

More Quinoa with Vegetables Recipes

If you make this recipe, be sure to rate and review it using the stars on the recipe card or in the comments, and don’t forget to follow and tag @its_a_vegworld_afterall on Instagram! Looking for something totally different? Browse the recipe library.

quinoa with roasted carrots and brussels sprouts in a white bowl on a gray napkin
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Quinoa with Vegetables and Maple Ginger Tahini

An easy, customizable recipe with fluffy quinoa and roasted veggies.
Course Lunch, Main Course, Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 3 people
Calories 402kcal

Ingredients

  • 4 large carrots scrubbed and trimmed, sliced into sticks
  • 1 pound brussels sprouts washed and sliced in half
  • 1 tbsp olive oil
  • Sea salt to taste
  • Ground black pepper to taste
  • 0.5 cup dry quinoa white or tri-colored
  • 1 cup water sub broth for more flavor

For the sauce:

Instructions

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Transfer the brussels sprouts and carrot sticks to the baking sheet and toss in olive oil, salt, and pepper. Spread them out in an even layer and roast for 20-25 minutes, or until tender.
  • While the veggies are roasting, combine the quinoa and water in a saucepan and bring to a boil. Cover, reduce heat to low, and cook for 15 minutes (until the water is absorbed). Remove from heat and fluff quinoa with a fork.
  • In a small bowl, whisk together the tahini, maple syrup, ginger, cold water, and lemon juice. Taste and adjust ingredients as necessary. Add more water if you want it to be thinner.
  • Divide the cooked veggies and quinoa into bowls or containers and drizzle with maple ginger tahini to taste. If you are eating at a later time, you can wait to add the dressing until that time.

Notes

  • Store leftovers in an airtight container in the fridge for 3-5 days. You can eat them cold or reheated in the microwave (on high for 1-2 minutes).
  • Feel free to sub other veggies based on what you have on hand. Check out the Guide to Vegetable Roasting Times for more info.
  • Add shredded chicken, turkey, or beans for more protein.

Nutrition

Serving: 1serving | Calories: 402kcal | Carbohydrates: 54g | Protein: 13g | Fat: 18g | Saturated Fat: 2g | Sodium: 108mg | Potassium: 1130mg | Fiber: 11g | Sugar: 15g | Vitamin A: 14728IU | Vitamin C: 138mg | Calcium: 146mg | Iron: 5mg

Happy Friday Jr.!

Lizzie

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Turnip Stir Fry with White Beans https://itsavegworldafterall.com/turnip-stir-fry/ https://itsavegworldafterall.com/turnip-stir-fry/#respond Thu, 16 Jan 2020 01:12:14 +0000 https://itsavegworldafterall.com/?p=13815 Looking for a delicious turnip recipe? This vegetarian Turnip Stir Fry is made with diced turnips, white beans, spinach, and a honey sauce spiked with ginger and garlic. It will make you love under-appreciated turnips! More turnips, please! Have you ever muttered that at the dinner table? Probably not. But after you try this turnip...

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Looking for a delicious turnip recipe? This vegetarian Turnip Stir Fry is made with diced turnips, white beans, spinach, and a honey sauce spiked with ginger and garlic. It will make you love under-appreciated turnips!

turnip stir fry on a white plate with brown chopsticks next to a blue napkin

This post may contain affiliate links. For more information, see my affiliate disclosure.

More turnips, please! Have you ever muttered that at the dinner table? Probably not.

But after you try this turnip stir fry, I think your feelings towards this vegetable will change! This dish reminds me of my Baby Portobello Mushroom Stir Fry, but the addition of turnips makes it a little more unique.

Cooked turnips are equal parts bitter and sweet. So when they’re combined with Asian flavors, like soy, ginger, and garlic, the result is a surprisingly delicious dish.

I also added spinach for some color, and white beans for some protein. All in all, turnip stir fry is a tasty, quick (only 30 minutes of prep/cook time!), and balanced dish. I know you’ll love it!

spinach, rice, turnips, beans, soy sauce, honey, garlic, and ginger in bowls on a counter

How to Make Turnip Stir Fry

  1. Scrub, trim, and peel a couple of turnips. Add them to a skillet with olive oil over medium heat. Let them cook for a few minutes.
  2. Stir in the spinach, white beans, and stir fry sauce.
  3. Serve over rice or another whole grain!

If you purchase turnips with their green leaves, you can also chop them up and add them to the stir fry.

It’s really that easy! Who said eating veggies has to be difficult?!

diced turnips and olive oil cooking in a black skillet on a white counter

FAQ for Eating and Cooking Turnips

If this turnip stir fry is your first turnip recipe, you may have a few questions about preparing this vegetable! I rounded them up for you here.

Are turnips healthy for you?

Turnips are rich in vitamin C, a water-soluble nutrient that’s vital for collagen production in the body. Collagen gives structure to your skin, hair, and nails.

As a member of the cruciferous family, turnips are also high in glucosinolates that act as antioxidants in the body. These compounds help fight free radicals that contribute to disease development.

side view of turnip stir fry on a white plate with a blue napkin in back

How do you cut and cook turnips?

First, scrub the turnips with a veggie brush. Turnip skin is edible (and very nutritious), so you don’t need to peel them. Use a knife to trim off the bottom and top.

To cut a turnip into cubes, slice the turnip in half and then cut each half into 1-inch thick slices. Dice those up, and you’re good to go!

You can roast turnips with a little olive oil, salt, and pepper at 400 degrees F for 20-30 minutes until tender. You can also boil turnips in salted water for 10-15 minutes, or saute turnips over medium heat for 8-12 minutes (like you do in this turnip stir fry).

turnip stir fry on a white plate with brown chopsticks balanced on the side

More Turnip Recipes

If you like turnip stir fry, you should check out:

If you make this recipe, be sure to rate and review it using the stars on the recipe card or in the comments, and don’t forget to follow and tag @its_a_vegworld_afterall on Instagram! Looking for something totally different? Browse the recipe library.

turnip stir fry on a white plate with brown chopsticks next to a blue napkin
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Turnip Stir Fry with White Beans

A flavorful, vegetarian turnip recipe that's on the table in less than 30 minutes!
Course Main Course
Cuisine American, Asian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Calories 456kcal

Ingredients

  • 1 tbsp olive oil
  • 2 purple top turnips scrubbed, trimmed, and diced
  • 3 cups spinach
  • 1 15.5 oz can white beans drained and rinsed
  • 1 tbsp fresh ginger finely chopped
  • 2 cloves garlic pressed or minced
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 2 tbsp reduced sodium soy sauce use tamari for gluten free
  • 1 cup brown rice cooked, for serving

Instructions

  • If you need to prepare rice or a whole grain for the meal, start that before making the stir fry.
  • Heat olive oil in a large skillet over medium heat. Add the turnips and cook, stirring/flipping occasionally, for 8-12 minutes or until lightly browned and tender.
  • While the turnips are cooking, whisk together the ginger, garlic, honey, rice vinegar, and soy sauce in a small bowl. Add the spinach, white beans, and sauce to the skillet. Cook for 4-6 minutes, or until the spinach is wilted and the stir fry is heated through.
  • Serve warm over rice. Enjoy!

Notes

  • Rice is optional. You can serve it without any grain or on top of farro or barley instead.
  • For more protein, add chicken or beef in addition to or in place of the white beans.
  • Store leftovers in an airtight container in the fridge for 2-3 days. Reheat in the microwave on high for 1-2 minutes.
  • If you buy turnips with their greens, you can chop those up and add them to the stir fry too.

Nutrition

Serving: 1serving | Calories: 456kcal | Carbohydrates: 80g | Protein: 18g | Fat: 8g | Saturated Fat: 1g | Sodium: 665mg | Potassium: 1326mg | Fiber: 12g | Sugar: 14g | Vitamin A: 4220IU | Vitamin C: 39mg | Calcium: 224mg | Iron: 9mg

Happy turnip eating!

Lizzie

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Broccoli Soup with Potatoes and Peas https://itsavegworldafterall.com/creamy-broccoli-and-potato-soup/ https://itsavegworldafterall.com/creamy-broccoli-and-potato-soup/#respond Mon, 13 Jan 2020 17:51:37 +0000 https://itsavegworldafterall.com/?p=9337 Broccoli soup is loaded with flavor and incredibly easy to make! With potatoes, frozen peas, and creamy Greek yogurt, this vegetarian broccoli soup recipe will become your go-to comfort food for the fall and winter. This post may contain affiliate links. For more information, see my affiliate disclosure. Happy Monday to the Veg World! It’s...

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Broccoli soup is loaded with flavor and incredibly easy to make! With potatoes, frozen peas, and creamy Greek yogurt, this vegetarian broccoli soup recipe will become your go-to comfort food for the fall and winter.

broccoli soup with potatoes and frozen peas in a gray bowl on a blue napkin

This post may contain affiliate links. For more information, see my affiliate disclosure.

Happy Monday to the Veg World! It’s going to be a jam packed week, full of veggies and exciting things. But I already miss the relaxing weekend we just had, when I was all snuggled up with a bowl of warm broccoli soup!

Every time I create a soup for the blog, I am always pleasantly surprised at how easy they are! Soups are also the best vehicles to eat more vegetables, especially because you can pack so many different ones in there without even realizing it.

This easy Broccoli Soup with Potatoes and Peas has three veggies in its title, but FOUR in the soup! Woah.

But unlike your classic pureed vegetable soups, this one also gives you something to chew. I added frozen peas after I blended the broccoli and potato mixture to quite literally give it a “bite.”

Not that I have anything against liquid veggie soups (I love my Roasted Parsnip and Pear Soup and Apple Ginger Kabocha Squash Soup!), but sometimes I like to chew my soups too. 

In my mind, biting into something adds a little more oompf! So if the thought of chowing down on raw veggies on a cold day makes you cringe, you can indulge in a creamy bowl of this broccoli soup instead to get your daily plants!

a single head of broccoli on a white counter with a white background

How to Make Broccoli Soup

  1. Use a knife or your hands to separate the heads of broccoli into florets. Dice an onion and a potato.
  2. Cook the onion with some garlic and olive oil in a large pot. Add the broccoli, cook for a few minutes, then add the potato and veggie broth.
  3. Bring to a boil, then reduce heat to low, cover, and cook for 20 minutes until the veggies are tender.
  4. Use an immersion blender (also known as a hand blender) to puree the soup. (Tips for using a regular blender below.)
  5. Stir in the frozen peas and Greek yogurt. Serve!

To watch how the soup is made, be sure to check out the video in the recipe card below. 



two bowls of broccoli and potato soup on a blue napkin on a white counter

Expert Tips and FAQ

  • Using an immersion blender (hand blender) is the easiest way to blend broccoli soup. However, you can also use a stand blender and puree the soup in batches. To do this safely, fill the blender only halfway with the hot soup. Remove the center part of the blender cap and place a folded dish towel over the cap instead. This allows hot steam to escape while blending. Pour the blended soup into a large bowl, and repeat with the remaining soup.
  • Serve with more Greek yogurt if you want it to be creamier. You can also add some shredded cheddar cheese on top before serving.
  • Since everything gets blended, you can use the entire broccoli head (stalk included). It’s a great way to cut down on food waste!
  • The taste and color of this soup will vary depending on the size of the russet potato you use. Use a smaller potato for a broccoli-heavy taste and greener color.

How long can you keep broccoli soup?

Broccoli soup lasts for up to 5 days in an airtight container in the fridge. Reheat in a small saucepan over low heat on the stove, stirring occasionally. You can also reheat it in a bowl in the microwave on high for 1.5-3 minutes.

Can broccoli soup be frozen?

You can freeze broccoli soup in airtight containers for up to 3 months. Thaw in the fridge a day before reheating on the stove or in the microwave. If you are cooking for one or two and want to freeze single servings, check out Souper Cubes. They make it really easy to freeze 1-cup or 2-cup portions!

Is broccoli soup healthy?

Absolutely! Broccoli is rich in fiber that supports digestive health, and contains beneficial compounds called glucosinolates that may exert anti-cancer effects in the body. Compounds found in broccoli also have antioxidant and anti-inflammatory properties and may help fight against chronic diseases.

bowl of broccoli soup with potatoes and peas on a white counter next to blue napkin

More Easy Broccoli Recipes

If you make this recipe, I’d love to hear how you like it! Please rate/review using the stars in the recipe card or in the comments section.

Broccoli Soup with Potatoes and Peas

An easy broccoli soup recipe made with potatoes and frozen peas, and finished with creamy Greek yogurt.

  • 1 tbsp olive oil
  • 1 yellow onion (diced)
  • 4 cloves garlic (pressed or minced)
  • 8 cups broccoli (florets and stems, roughly chopped, from ~4 small crowns)
  • 1 russet potato (scrubbed and cubed)
  • 4 cups vegetable broth
  • 1 cup frozen peas
  • 1/4 cup plain Greek yogurt (or Icelandic skyr, more for serving)
  • Sea salt (to taste)
  • Ground black pepper (to taste)
  1. In a large pot, heat olive oil over medium heat. Add onion and garlic and sauté for 5 to 7 minutes. Add the broccoli and cook for a few more minutes, before adding the potatoes and vegetable broth. Bring to a boil, then reduce heat to low and cover. Let the veggies cook for 20 minutes, or until the potatoes are tender.

  2. Use an immersion blender to blend the soup right in the pot, or transfer it to a stand blender in batches. Do not fill the blender all the way to the top (liquid will be very hot!), remove the center part of the blender top, and cover with a folded dish towel while blending to let steam escape. Transfer to a bowl and repeat with the remaining soup.

  3. Once the soup is smooth, stir in the frozen peas and Greek yogurt.

  4. Heat the soup for 5 to 7 minutes over medium heat, so that the peas soften, before serving. Garnish with additional peas, a dollop of yogurt, or a sprinkle of shredded cheddar cheese. Enjoy! 

  • Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in a small saucepan on the stove over low-medium heat, stirring occasionally. Or reheat in a bowl in the microwave for 1.5-3 minutes on high.
  • Freeze the soup in airtight containers for up to 3 months. Thaw in the fridge before reheating.

This recipe was originally published in October 2018. It was updated with expert tips and a recipe video in January 2020.

Have a wonderful weekend!

Lizzie

 

 

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Vegan Stew with Winter Vegetables https://itsavegworldafterall.com/vegan-stew-winter-vegetables/ https://itsavegworldafterall.com/vegan-stew-winter-vegetables/#comments Fri, 10 Jan 2020 16:32:04 +0000 https://itsavegworldafterall.com/?p=13769 This hearty vegan stew is made with winter’s best vegetables, fresh thyme, and chickpeas. It’s a delicious, warm meal for a cold winter night! I LIVE on soups from October through March. They’re just so warm, comforting, and cozy…the perfect remedy for a harsh Minnesota winter! Recently, I’ve been creating soups and stews that can...

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This hearty vegan stew is made with winter’s best vegetables, fresh thyme, and chickpeas. It’s a delicious, warm meal for a cold winter night!

vegan stew with winter veg in a white bowl with a spoon on a counter

This post may contain affiliate links. For more information, see my affiliate disclosure.

I LIVE on soups from October through March. They’re just so warm, comforting, and cozy…the perfect remedy for a harsh Minnesota winter!

Recently, I’ve been creating soups and stews that can serve as complete meals. The kind that are filling enough so you don’t need to prep much else for your lunch or dinner.

That’s how I came up with my Vegetarian French Onion Soup with Lentils. And this vegan stew has the same formula…loads of filling veggies with some added plant-based protein (chickpeas in this case)!

thyme, beet, parsnips, onion, sweet potato, garlic, and turnip on a counter

Since winter is prime soup season, after all, I added an assortment of cold weather vegetables to my vegan stew. You’ll taste sweet parsnips, pungent yet mild turnips, earthy beets, and starchy sweet potatoes that act as natural thickener.

It’s loaded with flavor and nutrition, and has a beautiful pink hue. What more could you want?!

side view of vegan stew in a white bowl with bread in the back

How to Make Vegan Stew

This one pot stew recipe will help you get dinner on the table…stat! More detailed info in the recipe card below.

  1. Saute a diced onion in a some olive oil in a large Dutch Oven or soup pot over medium heat. Throw in the garlic and salt and cook for a few minutes.
  2. Add the diced veggies and let them cook down.
  3. Pour in the vegetable stock and add the fresh thyme. Bring to a boil, then cover and reduce heat. Cook until the veggies are tender.
  4. Stir in the chickpeas and serve!

Expert Tips – How to Serve and Store Vegan Stew

  • Feel free to sub or add other winter veggies, such as rutabaga, celeriac or celery, and regular potatoes.
  • Add more herbs to taste, if desired, including more thyme or rosemary if you have it on hand.
  • Serve vegan stew with crunchy bread (it tastes great dipped into the broth!) or over rice.
  • Since the sweet potato helps to thicken the broth, you don’t need to add flour or cornstarch. As a result, this recipe is gluten free. But if you did want to make it thicker, you could stir in some cornstarch towards the end of cooking time.
  • Store vegan stew leftovers in an airtight container in the fridge for 3-5 days. Reheat in a saucepan over medium heat on the stove or in a bowl in the microwave (on high for 1-2 minutes).
  • You can also freeze vegan stew. It should last for up to 3 months. Thaw in the fridge before reheating and serving.
close up of vegan stew in a white bowl on a white counter

More Vegan Stew and Soup Recipes

Love this easy winter vegetable stew? You should also check out:

If you make this recipe, be sure to rate and review it using the stars on the recipe card or in the comments, and don’t forget to follow and tag @its_a_vegworld_afterall on Instagram! Looking for something totally different? Browse the recipe library.

vegan stew with winter veg in a white bowl with a spoon on a counter
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Vegan Stew with Winter Vegetables

A hearty plant-based stew loaded with cold weather veggies and protein-packed chickpeas.
Course Main Course, Soup
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 people
Calories 266kcal

Ingredients

  • 1 tbsp olive oil
  • 1 yellow onion diced
  • 5 cloves garlic pressed or minced
  • 1/2 tsp sea salt more to taste
  • 1/4 tsp black pepper more to taste
  • 1 turnip peeled and diced
  • 1 sweet potato peeled and diced
  • 1 beet peeled and diced
  • 3 parsnips peeled and diced
  • 1 tbsp fresh thyme or 1 tsp dried
  • 4 cups vegetable stock
  • 1 15.5 oz can chickpeas drained and rinsed

Instructions

  • Heat the olive oil over medium heat in a a Dutch oven or large soup pot. Add the onion and cook for a few minutes before adding the garlic, salt, and pepper. Stir, and cook for a few more minutes.
  • Add the diced veggies and let them cook down for ~5-7 minutes before adding the thyme and pouring in the vegetable stock. Increase heat to bring to a boil, then cover, and reduce heat to low. Let the veggies cook for ~20 minutes, until tender. Stir in the chickpeas.
  • Serve warm with crunchy bread!

Notes

  • You can add or sub other winter veggies, like rutabaga, celeriac, or white potatoes. Feel free to add more herbs, such as rosemary.
  • If you want to thicken the stew more, stir in a little cornstarch towards the end of the cooking time.
  • Store leftovers in an airtight container in the fridge for 3-5 days. Reheat in a saucepan over the stove for a few minutes, stirring occasionally, or in a bowl in the microwave on high for 1-2 minutes.
  • You can also freeze this stew in airtight containers for up to 3 months. Thaw in the fridge before reheating and serving.

Nutrition

Serving: 2cups | Calories: 266kcal | Carbohydrates: 50g | Protein: 7g | Fat: 6g | Saturated Fat: 1g | Sodium: 957mg | Potassium: 854mg | Fiber: 12g | Sugar: 13g | Vitamin A: 5194IU | Vitamin C: 34mg | Calcium: 113mg | Iron: 3mg

Brrrr…enjoy!

Lizzie

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Sheet Pan Maple Mustard Salmon and Brussels https://itsavegworldafterall.com/sheet-pan-salmon-brussels/ https://itsavegworldafterall.com/sheet-pan-salmon-brussels/#respond Thu, 09 Jan 2020 18:14:39 +0000 https://itsavegworldafterall.com/?p=7563 For an easy and delicious meal, look no further than baked Maple Mustard Salmon and Brussels Sprouts. This 30-minute salmon sheet pan dinner will solve your weeknight dinner woes!  Believe me, you won’t be able to get enough of the sweet and savory maple dijon glaze. This post may contain affiliate links. For more information,...

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For an easy and delicious meal, look no further than baked Maple Mustard Salmon and Brussels Sprouts. This 30-minute salmon sheet pan dinner will solve your weeknight dinner woes!  Believe me, you won’t be able to get enough of the sweet and savory maple dijon glaze.

maple mustard salmon and brussels sprouts on a white plate with a gold fork

This post may contain affiliate links. For more information, see my affiliate disclosure.

It’s safe to say that sheet pan meals changed my life. Kiiiind of a bold statement, but really, they did.

I first discovered them when I was working long days during my dietetic internship. I would leave the hospital when it was already dark, and since I was sweating for the wedding, I’d hurry home to hit the gym or a workout class.

After that I’d be hankering for something healthy but quick! Our weekends were packed with wedding planning and trips, leaving me little time to meal prep. So what was a girl to do? Enter: sheet pan meals!

I discovered them sort of accidentally when I realized I could roast cauliflower and salmon at the same temperature. And the rest is history. I’ve been experimenting with tasty glazes and different veggie and protein combos ever since!

I haven’t even gotten to the best part. Sheet pan meals mean there is literally only one pan that goes into the oven, making clean-up a breeze.

sliced brussels sprouts in a metal mixing bowl with a blue spatula

How to Make Maple Mustard Salmon

  • Line a baking sheet with parchment paper. Put the salmon fillets in the center. Wash and quarter the brussels sprouts.
  • Next, make the uhhh-mazing maple mustard marinade. Add half of the glaze to the brussels in a mixing bowl and stir until they’re coated. Spread them around the salmon on the baking sheet, then brush the salmon with the rest of the sauce.
  • Pop that all in the oven, wash the bowl, and BOOM. Dinner is served!

Looking for another salmon + veggie sheet pan meal? Check out the Orange Glazed Salmon and Broccolini and Sheet Pan Dill Radishes and Salmon while you’re here!

raw salmon and brussels sprouts on a baking sheet lined with parchment paper salmon and brussels sprouts coated in a maple mustard glaze on a lined baking sheet

Expert Tips

  • Make sure to cut the brussels into quarters, because you want them to be small enough to roast up pretty quickly. 
  • You can use fresh or frozen (but fully thawed) salmon for this recipe. I love Trader Joe’s frozen wild caught salmon. It’s so affordable and great to buy in bulk since it’s frozen!
  • Salmon doesn’t take long to cook. Check on it starting at 15 minutes so that you don’t dry it out.
  • Serve over brown rice or another type of whole grain for a complete meal.
  • Maple Mustard Salmon and Brussels is best when eaten right away, but you can also reheat leftovers for lunch! Store in an airtight container in the fridge for up to 3 days, and reheat in the microwave.
  • This recipe calls for dijon mustard to make the salmon marinade, but you can sub whole grain mustard and/or use honey instead of maple syrup.

side view of maple mustard salmon and brussels on a white plate

More Easy Dinner Recipes

If you like Sheet Pan Maple Mustard Salmon and Brussels, you may also enjoy these other meals for a weeknight dinner.

If you make this recipe, I’d love to hear how you like it! Please rate/review using the stars on the recipe card or in the comments section.

Sheet Pan Maple Mustard Salmon and Brussels

This 30-minute sheet pan baked salmon features a maple dijon glaze that's out of this world!

  • 2 wild caught salmon fillets (~0.75 pound; fresh or frozen and thawed)
  • 1 pound brussels sprouts (quartered)
  • 3 tbsp maple syrup
  • 3 tbsp dijon mustard
  • 2 tsp olive oil
  • 2 cloves garlic (minced)
  • 2 tsp fresh thyme
  • 1/4 tsp sea salt
  1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper. Place the salmon fillets in the middle.

  2. Whisk together the maple syrup, dijon, olive oil, garlic, thyme, and sea salt. Add the quartered brussels sprouts to a mixing bowl and pour half of the glaze over them, stirring until coated.

  3. Spread the brussels sprouts around the salmon on the baking sheet. Brush the salmon with the rest of glaze.

  4. Bake for 15-20 minutes or until salmon flakes easily with a fork.

  • Be sure to cut the brussels sprouts into small quarters so that they roast up quickly.
  • Serve with a whole grain, like farro or brown rice, for a complete meal.
  • Store leftovers in an airtight container in the fridge for up to 3 days, and reheat in the microwave.

Sheet Pan Maple Mustard Salmon and Brussels was originally published in 2017. It was updated with new photos and expert tips in January 2020.

Enjoy!

Lizzie

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Roasted Golden Beets with Miso Maple Sauce https://itsavegworldafterall.com/roasted-golden-beets-miso-maple/ https://itsavegworldafterall.com/roasted-golden-beets-miso-maple/#respond Wed, 08 Jan 2020 20:17:57 +0000 https://itsavegworldafterall.com/?p=13720 This simple dish is the BEST roasted golden beets recipe! Earthy beets are drizzled with a sweet and savory miso sauce for a flavorful vegan side dish. My goal for Veg World recipes in 2020 is flavor. A whole lotta flavor! Earlier his week, I posted my Weeknight Cauliflower Curry Recipe, which marked my first...

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This simple dish is the BEST roasted golden beets recipe! Earthy beets are drizzled with a sweet and savory miso sauce for a flavorful vegan side dish.

roasted golden beets on a black plate with miso maple sauce and a spoon

This post may contain affiliate links. For more information, see my affiliate disclosure.

My goal for Veg World recipes in 2020 is flavor. A whole lotta flavor! Earlier his week, I posted my Weeknight Cauliflower Curry Recipe, which marked my first time creating a curry for the blog!

And with this roasted golden beets recipe, I’m introducing another new flavor profile. The creamy, dreamy sauce in this dish is made with miso paste.

If you aren’t familiar with miso, it’s made from soybeans fermented with rice or barley. Miso has a savory, umami taste and adds a punch of delicious, salty flavor to dressings, soups, marinades, and sauces.

And since it’s a fermented food, miso may provide health benefits ranging from anti-hypertensive to anti-cancer effects. That’s reason enough to try it, right?

The maple miso sauce in this recipe is sweet and savory, making it a wonderful companion to earthy golden beets. So let’s get to it!

a container of sweet white miso next to three golden beets on a yellow napkin

How to Roast Golden Beets

There are two main ways to roast beets: whole or sliced. I usually prefer to roast beets whole to maximize their tender, buttery texture, but if you’re short on time, sliced or diced beets take less time to cook.

However, here’s the kicker with golden beets. If you slice golden beets before roasting, they will brown in the oven and lose some of their beautiful color. If you want to avoid that, roast them whole (with the skin on) then peel and slice afterwards.

Here’s how to prepare golden beets, two ways!

  1. Whole: Trim and scrub the beets. Brush each one with a little olive oil then wrap in aluminum foil. Place on the center rack of the oven and roast for 45-60 minutes at 400 degrees F. Remove from oven and open the foil to let them cool. Then use your fingers or a paper towel to remove the skin (it will fall right off).
  2. Sliced: Trim, scrub, and peel the beets. Slice each one into quarters or eighths. Transfer to a linked baking and toss with olive oil. Bake for 25-35 minutes at 400 degrees F, until tender.
sliced golden beets in oil on a baking sheet lined with parchment paper

Expert Tips and FAQ for Roasted Golden Beets

  • Larger beets take closer to an hour to cook, if you are roasting them whole.
  • Miso is available at health food stores (like Whole Foods) and several other large grocery stores. You can find miso in the refrigerated condiment section, usually close to the salad dressings.
  • I recommend using sweet white miso paste for this recipe. Darker colored miso tends to have a stronger flavor.
  • Roasted golden beets can be enjoyed warm or cold. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 1-2 minutes on high.
  • Pair roasted golden beets with a baked lean protein or fish.
side view of roasted golden beets on a black plate with a napkin in the back

Do you have to peel golden beets?

The skin of beets is edible, so it’s up to you if you want to remove it. However, I prefer removing the skin of whole roasted beets after you take them out of the oven. For sliced or diced beets, peel before cutting them into pieces.

Are golden beets as good as red beets?

Golden beets are slightly sweeter than red beets, and a little less earthy. Because of this, they taste great with a strongly flavored sauce like the one in this recipe.

close up of roasted golden beets on a black plate with miso maple sauce and parsley

More Beet Recipes

If you make this recipe, be sure to rate and review it using the stars on the recipe card or in the comments, and don’t forget to follow and tag @its_a_vegworld_afterall on Instagram! Looking for something totally different? Browse the recipe library.

roasted golden beets on a black plate with miso maple sauce
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Roasted Golden Beets with Miso Maple Sauce

A simple vegan side dish with sweet golden beets covered in a flavorful miso-based sauce.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 3 people
Calories 240kcal

Ingredients

  • 3 golden beets scrubbed and trimmed
  • 1 tbsp olive oil

For the miso maple sauce:

Instructions

  • Preheat the oven to 400 degrees F. If you want to maintain the golden color of the beets, roast them whole. Scrub and trim them, brush each one with a little bit of olive oil, and wrap each one in aluminum foil. Place on the center rack of the oven and bake for 45-60 minutes. Remove from oven and open up the foil to let them cool, then use your fingers or a paper towel to remove the skin. If you don't care about the color and want the beets to cook faster, scrub, trim, and peel the beets then slice them into quarters. Toss the sliced beets in olive oil and transfer to a baking sheet lined with parchment paper. Bake for 25-35 minutes or until tender.
  • While the beets are roasting, whisk together the toasted sesame oil, olive oil, miso paste, maple syrup, apple cider vinegar, and mustard.
  • Serve the cooked beets with the sauce. Garnish with fresh herbs (like parsley) if desired, and enjoy!

Notes

  • Store leftovers in an airtight container in the fridge for up to 3 days. Enjoy cold or warm.
  • Miso can be found at health food stores and most large grocery stores, typically in the refrigerated condiment section by the salad dressings.

Nutrition

Serving: 1serving | Calories: 240kcal | Carbohydrates: 19g | Protein: 4g | Fat: 17g | Saturated Fat: 2g | Sodium: 976mg | Potassium: 330mg | Fiber: 4g | Sugar: 11g | Vitamin A: 47IU | Vitamin C: 4mg | Calcium: 33mg | Iron: 1mg

Cheers to a year of flavor!

Lizzie

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Weeknight Cauliflower Curry Recipe https://itsavegworldafterall.com/cauliflower-curry-recipe/ https://itsavegworldafterall.com/cauliflower-curry-recipe/#respond Wed, 08 Jan 2020 01:02:09 +0000 https://itsavegworldafterall.com/?p=13690 This creamy Cauliflower Curry Recipe is 100% vegan and 100% delicious! It’s big on flavor but short on ingredients, making it the perfect weeknight recipe. Have you been searching for an easy recipe to make for dinner on, like, a Tuesday? One of those dishes without that many ingredients but still a lot of interesting...

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This creamy Cauliflower Curry Recipe is 100% vegan and 100% delicious! It’s big on flavor but short on ingredients, making it the perfect weeknight recipe.

cauliflower curry with lentils and cilantro in a white bowl on a blue napkin

This post may contain affiliate links. For more information, see my affiliate disclosure.

Have you been searching for an easy recipe to make for dinner on, like, a Tuesday? One of those dishes without that many ingredients but still a lot of interesting flavors? The perfect weeknight meal?

Well, call off the search parties, friends. It’s here. We’ve done it. This Cauliflower Curry Recipe is an easy dish to prep at home any night of the week!!

I’m truly hooked on it, and that’s surprising for me. You see, I’m really not a big curry gal. But a few weeks ago, we had this delicious curry takeout dish…and I haven’t been able to get it out of my mind.

So, here’s my Veg World spin on curry! I hope you love it as much as I do.

Need some more weeknight meal inspo? Check out the Spaghetti Squash Burrito Boats and Baby Portobello Mushroom Stir Fry.

Reasons to Love Cauliflower Curry

  • The sauce. Errr my. It’s so CREAMY (thanks to coconut milk), but the spices are the best part. There’s yellow curry powder, of course, plus a little cumin and ginger. I also threw in some cinnamon for the heck of it!
  • This dish comes together in ~30 minutes!!!
  • I added some lentils, not only for their tender, grainy texture that pairs so well with the sauce…but also because they’re loaded with protein and help make this cauliflower curry recipe a complete meal.
  • The leftovers make a great lunch the next day!
  • AND this recipe is vegan and gluten free.
cauliflower, lentils, onion, coconut milk, and spices on a white counter

How to Make Cauliflower Curry

Check out how easy it is! (Keep scrolling for the full cauliflower curry recipe).

  1. Cook a diced onion in coconut oil in a large skillet.
  2. Add the spices and garlic and cook until fragrant.
  3. Pour in the coconut milk and let the sauce simmer for a few minutes.
  4. Add the cauliflower florets and cook until tender, about 15 minutes.

If you don’t have pre-cooked lentils on hand, start them on the stove right before you begin the curry.

Expert Tips and FAQ

  • Time-saving tips: use bagged cauliflower florets (fresh or frozen) instead of chopping the cauliflower yourself, and make the lentils beforehand or purchase cooked lentils.
  • Make sure to use coconut milk in a can (not a carton). It’s higher in fat and much creamier!
  • Most curries also include diced tomatoes. I personally prefer this cauliflower curry recipe without them, but you can feel free to add a can if you want.
  • Serve over rice and/or with naan bread, but it also stands alone as a complete dish!
  • Store leftovers in an airtight container in the fridge for 3-5 days. Reheat in the microwave for 1-2 minutes on high.

Can you freeze cauliflower curry?

You can make this recipe in advance, or as part of meal prep, and freeze for a later time. Store in an airtight container in the freezer for up to 3 months. Thaw in the fridge overnight and reheat in a skillet or in the microwave.

cauliflower curry with lentils and cilantro in a white bowl on a white counter

More Healthy Cauliflower Recipes

If you like this flavorful dish, you may also enjoy:

If you make this recipe, be sure to rate and review it using the stars on the recipe card or in the comments, and don’t forget to follow and tag @its_a_vegworld_afterall on Instagram! Looking for something totally different? Browse the recipe library.

cauliflower curry with lentils and cilantro in a white bowl on a white counter
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Cauliflower Curry Recipe

A vegan cauliflower curry with creamy coconut milk and warming spices.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Calories 288kcal

Ingredients

  • 1 tbsp coconut oil can sub olive oil
  • 1 white onion diced
  • 3 cloves garlic pressed or minced
  • 2 tsp curry powder
  • 1 tsp cumin
  • 1/2 tsp ginger ground
  • 1/4 tsp cinnamon
  • 1/4 tsp sea salt
  • 1 13.5 oz can coconut milk full-fat or lite
  • 1 head cauliflower cut into bite-sized florets
  • 1 cup lentils cooked
  • Fresh cilantro optional

Instructions

  • If you need to prepare the lentils for the recipe, cook them according to package instructions (~1/2 cup dry lentils yields 1 cup cooked) while you prepare the curry.
  • Heat the coconut oil in a large skillet over medium heat until melted. Add the onion and cook for 3-5 minutes. Stir in the garlic, curry powder, cumin, ginger, cinnamon, and sea salt and cook until fragrant, ~1-2 minutes.
  • Pour in the coconut milk and let the sauce simmer for 2-3 minutes before adding the cauliflower florets. Cook over low-medium heat for ~15 minutes until the cauliflower is tender. Stir in the cooked lentils
  • Serve on its own or with rice and naan bread. Top with fresh cilantro to taste (optional).

Notes

  • Use fresh or frozen bagged cauliflower and pre-cooked lentils to save time.
  • Leftovers can be stored in an airtight container in the fridge for 3-5 days. Reheat in the microwave for 1-2 minutes on high.
  • You can also freeze this dish (it will last for 3 months). Thaw in the fridge before you want to eat it.

Nutrition

Serving: 1serving | Calories: 288kcal | Carbohydrates: 43g | Protein: 16g | Fat: 9g | Saturated Fat: 6g | Sodium: 385mg | Potassium: 1372mg | Fiber: 15g | Sugar: 10g | Vitamin C: 146mg | Calcium: 122mg | Iron: 6mg

Enjoy this stellar dish!

Lizzie

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Buffalo Chickpea Salad Celery Sticks https://itsavegworldafterall.com/buffalo-chickpea-salad-celery-sticks/ https://itsavegworldafterall.com/buffalo-chickpea-salad-celery-sticks/#comments Mon, 06 Jan 2020 21:57:31 +0000 https://itsavegworldafterall.com/?p=8896 Spicy Buffalo Chickpea Salad Celery Sticks are the perfect finger food for game day! They’re loaded with flavor and take only 15 minutes to prepare. Looking for some other game day snacks? Check out the Baked Kohlrabi Chips with Shallot Yogurt Dip and Whipped Butternut Squash Goat Cheese Dip while you’re here. This post may...

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Spicy Buffalo Chickpea Salad Celery Sticks are the perfect finger food for game day! They’re loaded with flavor and take only 15 minutes to prepare.

Looking for some other game day snacks? Check out the Baked Kohlrabi Chips with Shallot Yogurt Dip and Whipped Butternut Squash Goat Cheese Dip while you’re here.

8 buffalo chickpea salad stuffed celery sticks on a blue marble board on a white counter

This post may contain affiliate links. For more information, see my affiliate disclosure.

Playoff football is officially in session, and it’s the best time of year…for snacks! I mean, if you don’t have a killer snack spread while you’re watching a game, does it even count?

I’m assuming that since you landed on this recipe for super yummy, super easy buffalo chickpea salad stuffed into celery, you’re on the same page as me. 

This celery appetizer recipe is SO great for SO many reasons. For one, it features buffalo and blue cheese…a match made in heaven! Second, it requires very minimal chopping and NO oven time. Perfect for a last minute get-together with friends for the game, right?

So, without further adieu, let’s get to the good stuff. You probably have a game to watch, after all!

celery sticks, chickpeas, red onion, greek yogurt, buffalo sauce, and blue cheese on a counter

How to Make Buffalo Chickpea Salad Celery Sticks

  1. Combine cooked chickpeas, chopped red onion and celery, Greek yogurt, buffalo sauce, and blue cheese in a large mixing bowl. Stir until combined.
  2. Slice celery stalks into thirds. Then, use a sharp knife to shave off the back of each celery piece, so that it lays flat on a serving tray. Stuff ’em up, and enjoy!

Wait, that can’t be it, can it?!

Oh, it sure is, friends.

ingredients for buffalo chickpea salad in a metal mixing bowl on a counter celery sticks on a bamboo cutting board next to a sharp chef's knife

Expert Tips

  • Look for large celery stalks that are wide enough to hold the buffalo chickpea salad.
  • I used Frank’s Red Hot Buffalo Wing Sauce, but if you can’t find that, you can use a smaller amount of Frank’s Red Hot Original Hot Sauce
  • I mixed the buffalo sauce with Greek yogurt for a little added nutrition, but you can sub ranch dressing if you don’t have yogurt on hand.
  • This is a great recipe to make in advance. Store the buffalo chickpea salad in an airtight container in the fridge and assemble the celery sticks right before serving.

close up on 1 buffalo chickpea salad celery stick on a blue marble board



For a flavorful finish, add another drizzle of buffalo sauce and a sprinkle of bleu cheese crumbles right before serving. Ooo! and I just thought of another way to use it…on top of cucumber slices.

Mmmm. As you can see, I’m pretty excited about this one.

8 buffalo chickpea salad stuffed celery sticks next to small bowls

More Vegetable Game Day Recipes

Want to serve this buffalo chickpea salad alongside some other healthy snacks? Check out:

If you make this recipe, I’d love to hear how you like it! Rate/review the dish using the stars on the recipe card or in the comments section.

Buffalo Chickpea Salad Celery Sticks

This crunchy snack is a plant-based spin on buffalo chicken salad, and it's perfect for game day!

  • 1 15.5 oz can chickpeas (drained and rinsed)
  • 1/4 cup red onion (finely chopped)
  • 2 tbsp buffalo sauce
  • 1/4 cup plain Greek yogurt
  • 2 tbsp blue cheese crumbles (more to taste)
  • 8 stalks celery (sliced into thirds)
  1. In a large bowl, combine chickpeas, chopped red onions, buffalo sauce,  Greek yogurt, and blue cheese crumbles. Thinly slice 1 stalk of celery and add it to the mixture. Mix well.

  2. Slice each celery stalk into three pieces. Use a sharp knife to shave the back of each piece to help them lay flat. Transfer the celery sticks to a serving dish.

  3. Stuff each piece with a spoonful of chickpea salad. Garnish with a drizzle of buffalo sauce and more blue cheese crumbles to taste.

  • If you do not have buffalo sauce, you can use a smaller amount of hot sauce instead.
  • You can make this in advance. Keep the buffalo chickpea salad in the fridge and assemble the celery sticks right before serving.
  • Leftovers can last in an airtight container in the fridge for 2-4 days.

This recipe for Buffalo Chickpea Salad Celery Sticks was originally published in August 2018 and updated with new photos and expert tips in January 2020.

Go Eagles!

Lizzie

 

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Stuffed Endive Appetizer with Blue Cheese and Apple https://itsavegworldafterall.com/stuffed-endive-appetizer/ https://itsavegworldafterall.com/stuffed-endive-appetizer/#respond Tue, 31 Dec 2019 22:17:21 +0000 https://itsavegworldafterall.com/?p=13528 This no cook, no fuss Stuffed Endive Appetizer recipe features Belgian endive filled with Granny Smith apples, chunks of blue cheese, pistachios, and an orange honey dressing. Plus, it requires only 15 minutes of prep! So here we are again. New Year’s Eve. Ugh. Does anyone even like this holiday? Like actually truly enjoy it?...

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This no cook, no fuss Stuffed Endive Appetizer recipe features Belgian endive filled with Granny Smith apples, chunks of blue cheese, pistachios, and an orange honey dressing. Plus, it requires only 15 minutes of prep!

three stuffed endives on a small white marble plate on a counter

This post may contain affiliate links. For more information, see my affiliate disclosure.

So here we are again. New Year’s Eve. Ugh. Does anyone even like this holiday? Like actually truly enjoy it?

I’m not the biggest fan of NYE. Probably because of the inevitable letdown I’ll feel tomorrow. Goodbye, Christmas tree and lights. Hello, sub zero temps and four more months of winter!

Still, a girl’s gotta eat to ring in the New Year. And since I do run a food blog after all, I decided to whip up a fancy schmancy Belgian endive hors d’oeuvre for all you party people.

But here’s the kicker. This dish LOOKS super fancy, but it takes only 15 minutes to prepare! Even less if you’re a fast chopper.

close up of stuffed belgian endive with apple, blue cheese, pistachios, and mint

Besides the minimal prep time, here’s why you’ll love this Stuffed Endive Appetizer:

  • Melt-in-your-mouth blue cheese is a perfect companion to tart Granny Smith apples and rich, earthy pistachios. I’m telling you, this combo is the BOMB. I ate several spoonfuls of it while I was shooting the photos for this recipe.
  • It requires ZERO cooking. AKA it’s perfect for when your friends say they’re coming over in 15 minutes.
  • How often do you eat endive? I mean, come on, probably not that much. And that’s a shame, because endive is so delicious!
pistachios, belgian endive, orange, granny smith apple, and blue cheese on a counter

And since it really is a lesser-known vegetable, let me give you some fast facts about endive.

What is Belgian Endive?

Part of the Chicory family, Belgian endive is a cylindrical vegetable with pale yellow leaves and a mildly bitter flavor. The bottoms of endive leaves are crunchy, while the tops are tender.

The shape and texture of endive makes it perfect to stuff for an appetizer! But you can also make it into a salad (see my Endive Orange Salad with Tahini Dressing for an example).

Is Belgian Endive good for you?

Endive is a source of fiber and several vitamins and minerals. In particular, it’s loaded with vitamin K, a fat-soluble vitamin that’s critical for proper blood clotting and bone health.

So, yes, stuffed endive is actually good for you too!!

diced apples, shallots, pistachios, and blue cheese in a silver mixing bowl

How to Make a Stuffed Endive Appetizer

  • Peel off each endive leaf and place them on a serving tray.
  • In large bowl, combine the diced apples, pistachios, and blue cheese. Pour the dressing on top.
  • Fill each endive with a spoonful of the stuffing. Top with chopped fresh mint.

Expert Tips

  • Store endive in a dark area, such as in a brown paper bag, in the fridge so that it stays fresh before making this recipe.
  • Look for heads of endive that have fairly large leaves that are big enough to stuff with filling.
  • You may want to use your knife to carefully shave some of the back part of each leaf. This will help the leaves stay flat on the serving tray.
  • This recipe is best enjoyed shortly after preparing, since the leaves can get soggy over time.
  • If you don’t have the patience to stuff endive, just chop it all up and make a salad!
side view of three stuffed endive leaves on a marble plate on a countertop

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three stuffed endives on a small white marble plate on a counter
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Stuffed Endive Appetizer with Blue Cheese and Apple

This easy, no cook Belgian endive recipe is great for parties!
Course Appetizer
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 4 people
Calories 236kcal

Ingredients

  • 3 heads Belgian endive ~30 leaves
  • 1 Granny Smith apple diced
  • 1/2 cup pistachios shelled
  • 1/4 cup blue cheese crumbled
  • Fresh mint leaves chopped, for garnish

For the dressing:

Instructions

  • Gently peel the leaves off of the endive heads. Set them on a platter. You may want to use your knife to carefully shave off some of the back part of each leaf so that they lay flat on the tray.
  • In a large bowl, combine the apples, pistachios, and blue cheese. In a separate bowl, whisk together the olive oil, orange juice, honey, apple cider vinegar, dijon, and minced shallot. Pour the dressing over the other ingredients and mix well.
  • Scoop a spoonful of the filling into each leaf. Garnish with freshly chopped mint. Enjoy!

Notes

  • Store Belgian endive in a brown bag or wrapped in a towel in the fridge (it likes the dark). Look for heads that have large leaves that are big enough to stuff.
  • This is best enjoyed shortly after making it, since the leaves can get soggy over time.
  • You can also put all of these ingredients together as a salad. Just chop the endive instead of keeping the leaves whole.

Nutrition

Serving: 1serving | Calories: 236kcal | Carbohydrates: 19g | Protein: 6g | Fat: 17g | Saturated Fat: 3g | Cholesterol: 6mg | Sodium: 128mg | Potassium: 363mg | Fiber: 4g | Sugar: 12g | Vitamin A: 183IU | Vitamin C: 12mg | Calcium: 71mg | Iron: 1mg

Cheers to a happy and healthy 2020!

Lizzie

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