Carrots are one of the most beneficial and easily accessible root vegetables in existence. They are in just about every grocery store and come in a variety of colors, although you most commonly see them in their orange form. Speaking of this orange color, it indicates the presence of beta-carotene, which converts to vitamin A in the body and serves as a powerful antioxidant. Is a creamy vegan carrot soup incredibly tasty? Absolutely, but it is also a nutritious meal option that helps you absorb the vegetable’s numerous health benefits.

When the weather is cold, nothing beats slurping up a tasty soup. Unlike other creamy or meat-heavy soups, this soup contains ingredients that all work to enhance immune function. Whether you feel a cold coming on or are trying to get over a sore throat, this soup is the perfect choice. Carrots contain phytonutrients that enhance the body’s defense mechanisms, making it more resilient against infections. The high vitamin C content in carrots also stimulates the production of white blood cells, enhancing overall immune response.

The great thing about this soup, besides the health benefits, is that it is easy to whip up. It doesn’t make a whole lot of soup, but there will be enough for two people to have large bowls. You can also serve three to four people smaller bowls to accompany their main courses. Some people like to include more non-dairy milk in their soup recipes for maximum creaminess, but the potatoes help create a luxuriously creamy consistency that you’re guaranteed to love.

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Forget taco Tuesday, because (and let’s be honest) you can enjoy tacos every night of the week. There are so many taco filling options, including cauliflower, potatoes, beans, chickpeas, fish, and more. Tacos come together easily and make for a great family style meal. Although the filling ingredients tend to take center stage, the toppings or condiments are of equal important. You need to have the right salsa, cilantro and onions, and, if you are really a taco connoisseur, pickled radishes or onions.

On their own, radishes exhibit a peppery flavor and crispy crunch. Some people love them and others hate them. If you fall into the hatred column, have you tried pickled radishes? They differ from classic pink pickled turnips that accompany Mediterranean dishes. These pickled radishes offer a sweet, spicy, and briny flavor. Enjoy them straight out of the jar, on tacos, burgers, sandwiches, and more. They have a subtle kick from the jalapeño, and you can always add more if you enjoy more spice in your life. Stuff cilantro into the pickling jar as well and let the pickling commence!

Once all of your ingredients are in the jar, pour in the pickling solution and some pepper flakes and mustard seeds. Allow at least 24 hours for the flavors to do their thing at room temperature. After the first day, you can store the pickled radishes in the fridge. The flavor only gets better as the days go by!

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If you are looking for a few healthy options to have as side dishes at your Thanksgiving feast, welcome to your one stop shop. Not only are these recipes much lighter than traditional Thanksgiving sides, but they are also sure to impress your dinner crowd. We are all about easy, healthy, and foolproof recipes! There is no need to complicate things on a day that is bound to have a little bit of stress.

A perfectly golden, roasted turkey is typically the star of the show at the Thanksgiving table. The truth is, though, having a great assortment of side dishes can make or break your big meal. The best side dishes even outshine the turkey, provided they have the right amount of flavor! That is why executing your textures, flavors, and colors is paramount for the best Thanksgiving side dishes.

In this article, we will not provide mainstays like mashed potatoes or roasted Brussels sprouts. You probably have recipes for those items, or you already have your preference on how to make them. Instead, we want to lighten what is a classically heavy meal and provide you with vegetable-forward dishes that offer lots of nutrition, and even more flavor. Even though they may be root vegetable or squash dishes, they are still much lighter than fattening sides you usually see at the table.

Rainbow Roasted Carrots With Maple Tahini Sauce

What a great side dish for the upcoming holiday feast! These roasted rainbow carrots with maple tahini dressing boast big time flavors! Don’t forget the freshly chopped parsley and pomegranate arils for extra flavor and flair.

Click here to make the recipe. 

Baked Butternut Squash Fries

Crispy on the outside and sweet and soft on the inside, baked butternut squash fries are a great low-carb, healthy side dish to bring for Thanksgiving. Don’t forget to make the lemon garlic dipping sauce that accompanies the fries!

Click here to make the recipe. 

Herb-Roasted Acorn Squash

We don’t want to sound overconfident, but this is a near perfect recipe. Roasted to perfection, you just can’t get enough of this squash, which goes above and beyond the typical combination of butter and brown sugar. This recipe takes an herbaceous turn to play off the squash’s inherent sweetness.

Click here to make the recipe. 

Sautéed Garlic Green Beans

Get ready to experience green beans like you’ve never experienced them before. Perfectly blistered with an amazing garlicky punch, these green beans are far from that creamy, fattening casserole that grandma makes. Full of flavor and easy to digest!

Click here to make the recipe. 

Baked Parsnip Fries

Paleo, Whole30, and nightshade-free, these baked parsnip fries are the perfect side dish for your Thanksgiving spread. If you feel like going the extra mile, consider making your own ketchup or dipping sauce from scratch to pair with the fries. 

Click here to make the recipe. 

Holiday Honeycrisp Salad

It’s rare that a salad makes it to the Thanksgiving spread, but let’s change that this year. Gorgeous, refreshing, crispy, zesty, and slightly sweet, this holiday Honeycrisp salad will go great at your big holiday feast, or even a regular weeknight dinner.

Click here to make the recipe. 

Mashed Butternut Squash

You’ve never seen a butternut squash recipe like this one! This mashed butternut squash is creamy, comforting, and exhibits subtly sweet and earthy flavors. This is an excellent last-minute dish because it requires very little cooking effort on your part. Just have a sharp knife and be careful when cutting the butternut squash in half.

Click here to make the recipe.

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Caesar salad is potentially the most famous salad of all the salads. Parmesan cheese, romaine lettuce, croutons, and caesar dressing. Those are the components to a caesar salad, which was created by chef Caesar Cardini, an Italian chef who owned a restaurant in Tijuana, Mexico. The unfortunate reality is that most caesar dressings are incredibly fattening, high in sodium, and loaded with added sugar. Plus, these dressings aren’t vegan. 

Traditional caesar dressing contains anchovies, raw egg yolk, raw garlic, mustard, lemon juice, and parmesan cheese. What you get is a super zesty, garlicky, savory dressing that pairs beautifully with fresh, simple salads. This vegan caesar dressing is just as zesty and flavorful, only it doesn’t have anchovies, dairy, or eggs. In fact, you only need five core ingredients, plus a little water, sea salt, and black pepper to create this dressing. 

The dressing calls for tahini, lemon juice, garlic, capers, mustard, water, and seasonings. The reason that you need capers is because of the pickled, briny flavor they offer. Not only do they add a salty boost, but they seem to act similarly to the anchovies. You’ll also need a small amount of the brine, in which the capers are preserved. Blend everything together and you have yourself a tasty dressing to enjoy whenever you want!

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Baba ganoush, or baba ghanouj, is a classic Mediterranean dip that is a unique alternative to hummus. Made with eggplant, spices, tahini, and olive oil, this pureed dip is light and extremely enjoyable with fresh vegetables or pita bread. Classically, people drizzle a little olive oil and freshly chopped parsley on top for serving. Because it’s made from roasted eggplants instead of chickpeas (like hummus is), this dip feels much lighter when you eat it.

In order to make baba ganoush, you have to roast an eggplant. This is a very easy process because all you have to do is cut the eggplant in half lengthwise, season it, drizzle some olive oil on it, and roast it cut-side down. The average eggplant takes about 40-50 minutes to roast. You want the inside to be soft so that you can easily blend it with the other ingredients. Roasting the eggplant cut-side down also allows the flesh to caramelize on the bottom, adding another dimension of flavor. If you enjoy that crispy, slightly charred flavor, consider grilling the eggplant instead of roasting it.

Once you remove the eggplant from the oven and scoop the flesh out of the skin, use a potato masher to mash it. At this point, the most crucial piece of the puzzle is to drain the mashed eggplant. Allow plenty of time for this because eggplant retains a lot of water. When it comes time to blend the ingredients, don’t go overboard. If you over-process the dip, it will be too smooth and creamy. This dip should retain some chunks, but you can have it completely smooth if that’s your vibe. As always, keep experimenting with this because you will only get better as time goes on.

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Pasta is one of those foods that you can easily devour. It seems that no matter how big and deep the bowl of pasta is, you can continue eating until you feel so bloated that you cannot move. We don’t necessarily condone this way of eating, but we understand that pasta is hard to resist, especially when the recipe is as tasty as this one.

This pasta puttanesca hits nearly every flavor note you want, except for sweet. The acidity of the capers and tomatoes blends with the spice of the red pepper flakes and briny kalamata olive flavor. The herbaceous parsley, which is an optional ingredient, offers a freshness that your palate craves. One key element that enhances the flavor of this pasta puttanesca is the pasta water. Adding pasta water to your sauce is a chef’s trick that enhances the flavor of most pasta dishes. It also helps to cut the acidity of the other ingredients in this sauce.

The great thing about this pasta dish is that the sauce does not take a very long time to cook. Because of that, you can cook the pasta while preparing the sauce. They cook simultaneously and then you can have dinner ready in under 20 minutes. Isn’t that a beautiful thing? If you prefer more spice, feel free to add more red pepper flakes to the sauce.

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Vegan entree recipes do not have to be elaborate creations that try to replicate meat dishes. They can come together in 30 minutes or less! This stir fry, for example, consists of zucchini, mushrooms, and chickpeas, making it a perfectly filling entree for any night of the week, especially if you’re in a hurry. It may see odd to have chickpeas in a stir fry, but they easily take on almost any flavor, and trust us when we tell you that this sauce doesn’t skimp on flavor.

One thing to note about this stir fry is that the you want to cut the zucchini and mushrooms relatively the same thickness. When your vegetables are cut the same way, you can ensure even cooking. This is mostly important for the mushrooms and zucchini. You can start by sautéing the onion and garlic until translucent and fragrant. Taking that extra step will give your zucchini, mushrooms, and chickpeas flavor upon entering the pan.

Once you cook the veggies, you can pour the sauce into the pan. A pro move is to drizzle the sand around the edges of the pan, not directly over the veggies. Toss the veggies and allow them to cook in the sauce for a couple minutes to absorb the flavors. Finally, you’ll pour in the cornstarch slurry to help thicken the sauce, which only takes about 30 seconds. Serve this on its own or with some brown or white rice. We hope you love the recipe!

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Even if you don’t adhere to a vegan diet, knowing how to make a great bowl of oatmeal is a skill you should have. The sad reality is that many people rely on sugary packets of flavored oatmeals. In reality, those little packets are not really oatmeal; rather, they are concoctions of sugar and processed ingredients. Oatmeal doesn’t have to be a bowl of sugar, but it doesn’t have to be a bland bowl of fiber either.

Oatmeal is a fiber-rich breakfast option that helps you sustain energy until your next meal. The nutritional content may vary depending on what you add to your bowl of oats. This recipe, for example, contains a mixture of rolled oats, cinnamon, banana, chia seeds, and the non-dairy milk of your choice. You can incorporate other nourishing ingredients like almond butter or peanut butter, fresh banana slices, blueberries, and chopped almonds as toppings.

The great thing about this nutritious breakfast bowl is that you don’t have to add additional sweetener like agave or maple syrup. The mashed banana that you incorporate into the oatmeal provides natural sweetness. Just make sure the banana is nice and yellow with some brown spots because that will lend a sweeter flavor to the oatmeal. Lastly, no matter what non-dairy milk you decide to use, make sure that it is unsweetened. Almond milk and oat milk work great in this recipe, but you can use cashew milk or macadamia nut milk if you prefer those options.

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Looking for a vegan meat substitute that isn’t manufactured in a lab? Forget the fake meat and starting cooking with portobello mushrooms! You can grill the entire caps and sandwich them between two slices of bread to make hearty sandwiches or burgers. Trying to steer clear of bread? Slice up portobello caps and sauté them with other veggies in a stir-fry, or make these vegan fajitas.

Like other mushrooms, portobellos exhibit an earthy flavor. You can counteract a bit of that earthiness by scraping out the undersides of the caps. Rinse them out and lightly scrape them with your fingers (it can be a good idea to wear disposable gloves for this) prior to slicing up the caps. If you really want that mushroom flavor to vanish, you have to season them properly and thoroughly. In the case of this recipe, you create your own taco seasoning by using a series of spices. The reason to avoid store bought taco seasoning is because it contains excess sodium, added flavors, and preservatives.

This fajita dish is very simple to make because all you have to do is thinly slice the bell peppers, red onion, and portobellos, season them, and bake them for 25 minutes. Make sure that you remove the pan halfway through the cooking process so that you can mix them up for even cooking. While the veggies are cooking, you can prepare the pico de gallo, which is very easy to make. Once the veggies are out of the oven, toast your corn tortillas and assemble your fajitas. Please enjoy!

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Are you ready for the meatiest vegan entree you’ll ever enjoy? We are talking about a truly vegan creation, not some lab-created meat that is intended to mimic real beef or chicken. This thick center cut of cauliflower is prime for the eatin’! Season it just like a you would a nice filet mignon and cook it over medium heat, either in a pan or on the grill. What you end up with is a tender cauliflower steak that is perfectly crispy on the outside. And the chimichurri is the absolute star of the show!

This chimichurri stands out from the rest because, well, it is simply the best. First off, instead of using red pepper flakes, you char two jalapeños and then place them in a bowl. Cover that bowl with plastic wrap and allow them to steam for 10 minutes. Don some disposable gloves and carefully remove the skin before finely dicing them. You will then proceed to mix them with the other ingredients you chop up. The amount of olive oil you use will depend on your taste preference, but you want the sauce to be more oily than dry.

For the cauliflower steak, you have to cut the head of cauliflower in a specific way. Trying to use the ends of the head of cauliflower will not work because the florets will fall off immediately after cutting. Depending on the size of the cauliflower head, you may get two or three steaks out of the head. Make sure they are about one-half to three-quarter-inch thick. If the steaks are thicker than that, you will likely have to cook them in the oven. These steaks are perfect in the pan or on the grill. If you do them in the pan, you’ll need to throw a little water in the pan to make the steaks tender.

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