Sides Archives – VeggieJeva

Vegan Ricotta & Tomato Tartlets

Karla — Mon, 29 Sep 2025 12:00:00 +0000

Easy Vegan Ricotta & Tomato Tartlets with puff pastry, pesto, and olives; the perfect summer-fall appetizer.

Vegan | Soy-free*

These Vegan Ricotta & Tomato Tartlets are a snack dream come true, perfect for the days when you find yourself missing summer. Crisp, flaky puff pastry is layered with creamy vegan ricotta, juicy sangria medley tomatoes, fresh pesto, and black olives. They’re light, flavorful, and come together quickly with just a few simple ingredients.

Tomatoes are at their sweetest and juiciest in the summertime, which makes this recipe a no-brainer during the warmer months. Whether you’re hosting a small get-together, packing a picnic, or looking for a way to use up extra tomatoes from the farmer’s market, these tartlets are a beautiful way to celebrate the season.

The making of: Vegan Ricotta & Tomato Tartlets

This recipe starts with store-bought vegan puff pastry, which is naturally dairy-free and super convenient. After cutting the pastry into squares, gently score the edges to help create that classic tartlet border once baked. A layer of vegan ricotta goes on first; you can use a store-bought version, but you can easily use a homemade one like the one in this recipe. Then a generous drizzle of vegan pesto brings that fresh, herby flavor that pairs so well with tomatoes.

Once you have the base layer done, you can get decorating with the sangria medley tomatoes. I slice them thin to show off their colors and scatter a few sliced black olives on top for a salty, savory kick. Once baked, the edges puff up golden and crisp, while the center stays rich and full of flavor.

These tomato puff pastry tartlets are perfect served warm or at room temperature, and they look just as good as they taste. If you’re searching for an easy vegan appetizer that feels a little fancy but takes less than 30 minutes to make, this one’s for you.

Pin Print

Vegan Ricotta & Tomato Tartlets

Rating: 5.0/5
( 1 voted )

Serves: 9 Prep Time: 15 Minutes Cooking Time: 20 Minutes 20 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

1 (8.5 oz) sheet puff pastry

⅛ cup all-purpose flour, for dusting your working surface

¾ cup vegan ricotta cheese, you can make your own with this recipe

¼ cup vegan pesto

½ lb sangria medley tomatoes, or cherry, grape, or heirloom tomatoes, sliced

¼ cup black olives, pitted and sliced

1 tbsp olive oil, for drizzling

1 tbsp Italian seasoning

⅛ cup unsweetened plant-based milk of choice

3 tbsp fresh basil minced, plus more whole leaves for garnish

Optional: salt & pepper to taste

Procedure

Preheat your oven to 425°F and line a large baking sheet with parchment paper. Lightly flour your work surface and roll out the puff pastry sheet just enough to even it out. Cut it into 9 equal squares and use a knife to lightly score a smaller rectangle about ¼ inch from the edge of each square. This helps the edges puff up while the center stays flat.

Transfer the puff pastry squares to the baking sheet, leaving about an inch between each one.

In the center of each rectangle, spread a layer of the vegan ricotta, followed by the vegan pesto, then sliced tomatoes and olives. Sprinkle salt, pepper and Italian seasoning on top.

Then brush the edges of the tartlets with plant-based milk.

Bake for 20 minutes or until the puff pastry is golden and crisp, rotating the pan halfway through for even browning.

Once out of the oven, let the tartlets cool for a few minutes on a wire rack. Garnish with fresh basil leaves, flaky sea salt, and freshly ground black pepper. Serve warm or at room temperature. ENJOY!

Notes

-Unfortunately there isn't a good vegan AND gluten-free recipe that substitute the puff-pastry. -Store leftovers in an airtight container in the fridge for up to 5 days. -For soy-free version, use my own vegan-ricotta recipe mentioned within the recipe card.

Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @veggiejeva

Did you make this recipe? I would love to know how it turned out for you! Tag me in your Instagram creations for a chance to be featured in my insta stories! Use @veggiejeva and the hashtag #veggiejevaskitchen.

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

All images & content are protected. Please do not use my images or content prior to permission. If you want to republish this blog post, please link back to this post. Thank you for supporting VeggieJeva!

The post Vegan Ricotta & Tomato Tartlets appeared first on VeggieJeva.

Strawberry Champagne Salad

Karla — Sat, 23 Aug 2025 14:47:53 +0000

This Strawberry Champagne Salad is a fresh, summery vegan salad with basil, cucumber, and a tangy champagne vinaigrette.

Vegan | Gluten-free | Soy-free

There’s nothing like a vibrant salad to celebrate the summer season, and this Strawberry Champagne Salad has become one of my favorite ways to savor the hot weather. It’s bright, crisp, and packed with strawberries, avocado, vegan feta, and crunchy nuts. Tossed with a light champagne vinaigrette, it’s the kind of salad that feels elaborate but comes together in just minutes.

Whether I’m serving this at a backyard lunch, packing it for a beachside picnic, or just enjoying it as a quick lunch at home, it always brings a burst of color and flavor to the table. It’s proof that salads don’t have to be boring! With the right combination of seasonal produce and thoughtful ingredients, this salad can be completely irresistible.

The making of: Strawberry Champagne Salad

This Strawberry Champagne Salad is all about fresh ingredients and simple prep. I start by slicing ripe strawberries, dicing avocado, and crumbling the vegan feta. This adds a tangy bite that balances the sweetness of the strawberries and maple syrup. The roasted nuts bring the perfect crunch, while the avocado keeps everything light and refreshing.

The champagne vinaigrette is what ties it all together. I whisk together champagne vinegar, maple syrup, Dijon mustard, garlic, salt, and pepper until incorporated. Just before serving, I toss everything together and serve it as a side for some crispy fried tofu. It’s light yet flavorful, and it complements the strawberries without overpowering them. It’s the kind of salad that tastes just like summer.

Pin Print

Strawberry Champagne Salad

Rating: 5.0/5
( 1 voted )

Serves: 4-6 Prep Time: 10 minutes Cooking Time: 5 Minutes 5 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Salad:

10 oz arugula greens

⅔ cup mixed roasted nuts, chopped

5-8 strawberries, hulled and quartered

1 avocado, chopped

2 oz vegan feta, crumbled

Dressing:

3 tbsp champagne vinegar

½ lemon, juiced

1 tsp dijon mustard

2 tbsp maple syrup

1 garlic clove, grated or minced

1 tsp dried parsley

Salt and pepper, to taste

Optional: a drizzle of garlic-infused olive oil

Procedure

First, prepare the Champagne Vinaigrette by combining the champagne vinegar, lemon juice, Dijon mustard, olive oil, garlic, parsley, salt and pepper in a bowl. Whisk until the dressing comes together.

Then, add the arugula, strawberries, avocado, vegan feta, and mixed nuts to a large mixing bowl.

Drizzle the dressing and toss well. Serve immediately, over your preferred protein or enjoy on its own. ENJOY!

Notes

-For meal preps: Prepare the dressing ahead and keep the rest of the ingredients separated. -For leftover dressing: Store in the fridge for up to one week.

Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @veggiejeva

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

The post Strawberry Champagne Salad appeared first on VeggieJeva.

Vegan Smashed Potato Salad

Karla — Fri, 18 Jul 2025 12:00:00 +0000

This creamy vegan smashed potato salad with roasted garlic aioli is the perfect side dish for summer cookouts.

Vegan | Gluten-free | Soy-free

Although potato salads are traditionally associated with Christmas in Puerto Rico, there’s just something about a creamy potato salad that belongs at every summer table. It’s nostalgic, comforting, and a crowd-pleaser. This Vegan Smashed Potato Salad takes the classic to a whole new level, combining crispy-on-the-outside potatoes with a rich, garlicky cashew aioli that makes every bite unforgettable.

This recipe is perfect for barbecues, beach days, or as part of a light summer dinner. It’s completely dairy-free and mayo-free, yet still full of bold flavor thanks to a roasted garlic aioli that brings it all together. Whether you’re serving this as a side or meal-prepping for the week, this is one of those simple recipes you’ll want to keep on rotation all season long.

The making of: Vegan Smashed Potato Salad

To make this smashed potato salad, I use a mix of red and gold baby potatoes. After boiling them until fork-tender, I gently smash them and roast them until crispy on the edges. This step adds so much texture, giving you a crispy-crunchy exterior with a soft, fluffy interior. It’s a game changer for anyone who finds traditional cold potato salads a bit too mushy.

Instead of using vegan mayo or yogurt, I whip up a simple roasted garlic-cashew aioli. It’s thick, creamy, and deeply flavorful without overpowering the potatoes. Once the potatoes have cooled down, I toss them gently with the aioli so everything gets coated in that delicious sauce. Top with fresh herbs like dill, parsley, or chives for extra summer freshness. This vegan smashed potato salad is easy to make, full of plant-based goodness, and perfect for sunny days ahead.

Pin Print

Vegan Smashed Potato Salad

Rating: 5.0/5
( 1 voted )

Serves: 2-4 Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

2 lbs red and gold baby potatoes

1 garlic head

Avocado oil, as needed for drizzling

Salt & Pepper, as needed

1 tbsp dried rosemary

1 cup raw cashews

1 tbsp apple cider vinegar

½ - ¾ cup of water, + more if needed

1 tbsp nutritional yeast

1 red onion, finely chopped

1 tbsp dill, chopped

1 tbsp parsley, chopped

1 tbsp green onions or chives, chopped

Procedure

Boil the potatoes until they are fork-tender.

Preheat your oven to 425°F.

Once boiled, drain the potatoes and let them cool slightly.

On a baking sheet, gently smash each potato to flatten it, but ensure it remains in one piece.

For the roasted garlic: Trim the top ¼ inch off the top of the garlic bulb. Place the garlic cut-side up on a piece of foil, drizzle with avocado oil, and sprinkle with salt. Wrap the garlic in the foil and place in a corner of the potato baking tray.

Drizzle avocado oil over the potatoes and sprinkle them generously with salt, pepper and the dried rosemary.

Bake in the preheated oven until the edges are crispy and golden brown, about 45-60 minutes or until crispy. The garlic should be deeply golden brown and tender.

Once cooled down, squeeze the roasted garlic cloves out of the head and set aside for the aioli.

To make the aioli, add cashews, apple cider vinegar, water, roasted garlic cloves, nutritional yeast and, salt & pepper (to taste) to a blender. Blend until creamy and no cashew pieces remain. If the sauce is too thick, add more water.

Once the potatoes have cooled down, add them to a bowl, along with the red onion, dill, parsley and green onions.

Pour in the garlic aioli and mix until combined and the potatoes are drenched in the sauce. Adjust seasonings if desired.

Serve with your favorite protein & sides, and ENJOY!

Notes

-Nut-Allergy? No problem, substitute the cashews for vegan mayo. -Leftovers: This recipe tastes even better overnight! Just make sure to store in an air-tight container in the fridge for up to 5 days.

Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @veggiejeva

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

The post Vegan Smashed Potato Salad appeared first on VeggieJeva.

Chainsaw Cauliflower Wings (Texas Chainsaw Massacre)

Karla — Sat, 26 Oct 2024 00:29:14 +0000

Inspired by Texas Chainsaw Massacre, these Chainsaw Cauliflower Wings are a spicy alternative for your next movie night or Halloween party.

Vegan | Soy-free | Gluten-free option in the recipe notes

As Halloween approaches, it’s time to spice up your spooky gatherings with a dish that’s both delicious and delightfully eerie. Inspired by the cult classic Texas Chainsaw Massacre, these Chainsaw Cauliflower Wings are a killer, spicy alternative for your next scary movie night or Halloween party. Whether you’re vegan or simply looking to add plant-based options to your spread, these wings will surely impress!

Not only do these wings offer a delicious flavor experience, but they also embody the spirit of the season with their playful nod to horror film aesthetics. The crispy texture and spicy sauce create a satisfying crunch that pairs perfectly with your favorite dips. Plus, they’re simple to make, meaning you can spend less time in the kitchen and more time enjoying the spooky festivities with friends!

Chainsaw Cauliflower Wings (Texas Chainsaw Massacre)

Cauliflower has become a beloved substitute for traditional chicken wings, offering a healthy, cruelty-free option that packs a punch in flavor. When slathered in the Chainsaw Hot Sauce and roasted to crispy perfection, they’re a tasty treat that even meat lovers will crave. Plus, the name “Chainsaw Cauliflower Wings” brings an ominous twist that’s perfect for any horror-themed gathering.

This recipe is a fun spin on my classic cauliflower wing recipe, which I first shared in 2018. While that version focused on classic flavors, this Halloween-inspired take ramps up the excitement with a fiery sauce and a thrilling theme that’ll elevate your spooky celebrations. Whether you’re a long-time fan of my original recipe or trying this version for the first time, you’re in for a treat that’s both delicious and delightfully macabre!

Pin Print

Chainsaw Cauliflower Wings (Texas Chainsaw Massacre)

Rating: 5.0/5
( 1 voted )

Serves: 4-6 Prep Time: 15 Minutes Cooking Time: 45 Minutes 45 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Cauliflower Wings:

1 head of cauliflower (approx. 4-5 cups of florets)

½ cup unsweetened plant-based milk

½ cup water

¾ cup all-purpose flour or chickpea flour

2 tbsp garlic powder

2 tbsp onion powder

1 tbsp cumin

1 tbsp of paprika

Salt & pepper to taste

Chainsaw Hot Sauce:

½ cup BBQ Sauce (+ more if needed)

¼ tsp sriracha

2 tsp tabasco

Seasonings: 1 ½ tsp garlic powder, 1 tsp mustard powder, 1 tsp onion powder, and 1 tsp smoked paprika

2 tbsp bourbon whiskey

Other ingredients:

Vegan cilantro sauce or vegan ranch, for dipping

Procedure

Wings:

Preheat oven to 450F. Line the baking sheet with parchment paper.

Chop the cauliflower into florets, “wings” or bite-sized chunks. Rinse them well.

In a large bowl, combine flour, garlic powder, onion powder, cumin, paprika and, salt & pepper.

Add in the water and milk. Whisk until the batter is completely clump-free. It shouldn't be so thick that it doesn't drip, but also not so thin that it doesn't stick to the cauliflower. Taste the batter and decide if you feel like it needs more of one of the spices (ex. More garlic powder, more salt or pepper, etc.).

Then gently toss each florets piece in the batter and coat each piece evenly. Tap off the excess a couple of times on the side of the bowl.

Place the coated florets in an even layer on the parchment-lined baking sheet without overcrowding.

Bake for 25 minutes or until golden and crispy.

While the wings are baking, make the wing sauce.

Chainsaw Hot Sauce:

In a large bowl, combine all of the wing sauce ingredients.

When the wings are done, toss them into the sauce and place them back on the baking sheet to bake for 15 minutes more.

Serve:

Serve the wings with a side of vegan cilantro sauce or vegan ranch, for dipping. ENJOY!

Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @veggiejeva

Make sure to check out my other Halloween recipes here.

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

The post Chainsaw Cauliflower Wings (Texas Chainsaw Massacre) appeared first on VeggieJeva.

Vegan Chorizo Stuffed Acorn Squash

Karla — Tue, 21 Nov 2023 13:00:00 +0000

Savor the season with this Vegan Chorizo Stuffed Acorn Squash delight that will be the star of your holiday dinner.

Vegan | Gluten-free | Soy-free

Creativity knows no bounds when it comes to plant-based food, and today we’re exploring the world of autumn flavors with a recipe that’s guaranteed to spark your interest: Vegan Chorizo Stuffed Acorn Squash. Combining the sweetness of roasted garlic, cranberries, apples, and the earthy warmth of acorn squash with the rich, smokey essence of soy-based chorizo, this dish is a celebration of textures and flavors. Brace yourself for a savory experience!

A 10/10 Culinary Delight: Vegan Chorizo Stuffed Acorn Squash!

The making of: Vegan Chorizo Stuffed Acorn Squash

This Vegan Chorizo Stuffed Acorn Squash is a testament to the endless creativity and delicious possibilities that plant-based cooking has to offer. With each bite, you’ll savor the richness of soy-based chorizo, the sweetness of roasted garlic, cranberries, and apples, all encompassed in the warm embrace of acorn squash. Its naturally sweet and nutty flavor profile complements the chorizo stuffing perfectly!

To make this recipe, first, you’ll roast the acorn squash and garlic head until soft. While that’s cooking, prepare the stuffing. At the core of this culinary creation lies the star of the show — soy-based chorizo; bursting with savory and slightly spicy flavors. To elevate the soyrizo, I’ve sauteed it with apples and cranberries.

Once the acorn squash is ready, remove it from oven and carefully remove the inside without breaking the skin. To a bowl add the scooped pieces of acorn squash, soyrizo, and roasted garlic. The roasted garlic infuses the dish with a caramelized aroma, while the cranberries contribute a sweet-tart pop that balances the savory notes, and the apples bring a crisp and refreshing quality to the dish.

Then, place the stuffing inside the acorn squash skins, and return to the oven to roast again. This double-roasting technique of the squash not only imparts a caramelized goodness to its flesh but also ensures a tender, melt-in-your-mouth texture that adds depth to each bite. The union of the chorizo stuffing and acorn squash creates a dish that embodies the essence of fall.

Once your Vegan Chorizo Stuffed Acorn Squash is ready, the possibilities for serving are as diverse as you prefer. For the purpose of this recipe, I decided to keep it simple and pair it with my coconut-turmeric rice recipe. Alternatively, you can also serve it alongside a medley of roasted vegetables to create a vibrant and nutritious feast. The adaptability of this dish makes it a stellar choice for both weeknight dinners and festive gatherings! Happy cooking!

Notes:

This recipe also works well with butternut squash and spaghetti squash.
To make this recipe soy-free, use a soy-free vegan chorizo.
Leftovers? This recipe will keep well in the fridge in an airtight container for up to 5 days. Any soyrizo stuffing leftovers can be also stored in the fridge for up to 5 days.

Pin Print

Vegan Chorizo Stuffed Acorn Squash

Rating: 5.0/5
( 2 voted )

Serves: 4 Prep Time: 10 Minutes Cooking Time: 50 Minutes 50 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

2 acorn squashes, halved

1 head of garlic

Olive oil

Salt & pepper to taste

1 clove of garlic, minced

¼ cup yellow onion, diced

12oz soyrizo, or any other vegan chorizo

¼ cup cranberries

1 apple, diced

Procedure

Preheat your oven to 400F degrees.

Cut the acorn squash in half lengthwise. Scoop out the seeds and set them aside to use for another recipe.

Lightly brush the inside of the squashes with olive oil, and sprinkle some salt and pepper.

Then trim the top ¼ inch off the top of the garlic head, and place the garlic cut-side up on a piece of foil, drizzle with olive oil, and sprinkle with salt; close the foil to wrap it

Place both the acorn squash and garlic head in the oven and roast for about 35 minutes or until the squash is soft.

While the squash is roasting, prepare the chorizo stuffing. To a pan add a drizzle of olive oil, garlic, and onion, and sautee until fragrant. Then add the apple pieces and cranberries, and cook until the apples are soft.

Proceed to add the vegan chorizo and sautee to medium heat until it has slightly crispened.

Once the acorn squash is ready, remove it from the oven and allow to cool at room temperature before handling. Also, remove the garlic from the foil to avoid condensation.

When everything has cooled down, carefully remove the inside of the squash and add it to a bowl, leaving the skin intact.

To the bowl also add the soyrizo and roasted garlic. Mix until everything is combined; adjust salt and pepper if needed.

Then scoop the stuffing back into the squash skins, and place in the oven for a second roast for about 15 minutes.

Serve immediately with a side of rice and/or roasted vegetables. ENJOY!

Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @veggiejeva

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

The post Vegan Chorizo Stuffed Acorn Squash appeared first on VeggieJeva.

Vegan Pumpkin Pizza Bombs

Karla — Fri, 13 Oct 2023 16:21:50 +0000

Vegan Pumpkin Pizza Bombs are simple pizza bites stuffed with marinara sauce, vegan mozzarella cheese, and vegan pepperoni. They’re the perfect Halloween or Thanksgiving party food or appetizer.

Vegan | Soy-free

Make these cute pumpkin pizza bombs for a Halloween or autumn-themed festivity.

Every bite of these incredible Vegan Pumpkin Pizza Bombs explodes with flavor! They’re stuffed with vegan pepperoni, vegan mozzarella, and marinara sauce, then wrapped and tied to make a fun pumpkin-shaped POP of taste in your mouth.

Perfectly baked and delicately drizzled with avocado oil. It’s a simple snack that’s wonderfully gooey and brimming with all the flavors of pepperoni pizza!

They’re simple to make and great for lunch, dinner, or a snack! And, I will also let you know how to make these in an air fryer!

The making of: Vegan Pumpkin Pizza Bombs

To make this recipe all you need is a homemade or store-bought pizza dough and your fillings. I chose to keep it simple with marinara, vegan mozzarella, and vegan pepperoni. However, you could also do vegan sausage crumbles-cheddar, spinach-almond ricotta, bbq-“chicken”, “meatball”-marinara, “cheeseburger”, “bacon”-jalapeño, etc.

To begin, flatten out the pizza dough with a rolling pin. Then, cut many circles out of the dough with a cookie cutter or any circular item. Fill the middle with your desired fillings, but don’t overfill. Bring the edges up and over, squeezing them together and making sure there are no gaps for the filling to leak out; lightly damp your fingers to seal them. Wrap a long piece of kitchen twine around each pizza bomb to divide it into 6-8 portions. This will give the rolls the appearance of miniature pumpkins. Lay the pizza bombs on a prepared baking sheet, and lightly spray/brush with oil. Then bake for 15-20 minutes at 450F, or until they rise and get a lovely golden-brown hue.

You may also air-fry them, but you may need to do so in batches to minimize crowding. If you’re making these for a non-holiday event or a weekday meal, skip the cooking twine and bake them right after forming the balls.

When done baking, remove the pumpkin pizza bombs from the oven, allow them to cool for a few minutes, then remove the twine. To add an extra touch, top each pumpkin with a basil leaf. Serve warm with marinara sauce on the side. ENJOY!

Notes:

To make a homemade pizza dough you can use this recipe.
For the cheese I used Miyokos mozzarella, and for the pepperoni I used Yves.
Leftovers? Store the pizza bombs in the refrigerator for up to 3 days. Reheat them in the oven, air fryer, or microwave before serving. If you want to store them for longer, you can freeze them for up to 3 months; and to reheat, bake the frozen pizza bombs in the oven at 350°F until they are heated through and the cheese is melted.

Pin Print

Vegan Pumpkin Pizza Bombs

Rating: 5.0/5

( 1 voted )

Serves: 2-4 Prep Time: 15 minutes Cooking Time: 15 minutes 15 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

1 16oz pizza dough ball
2 tablespoons marinara sauce + more for serving
8-10 slices of vegan pepperoni
8-10 mini vegan mozzarella cubes

Procedure

To begin, flatten out the pizza dough with a rolling pin. Then, cut many circles out of the dough with a cookie cutter or any circular item.
Fill the middle of each circle with marinara sauce, 1 vegan pepperoni, and 1 vegan mozzarella cube; but don't overfill with sauce. Bring the edges up and over, squeezing them together and making sure there are no gaps for the filling to leak out; lightly damp your fingers to seal them.
Loosely, wrap a long piece of kitchen twine around each pizza bomb to divide it into 6-8 portions. This will give the rolls the appearance of miniature pumpkins.
Lay the pizza bombs on a prepared baking sheet, and lightly spray/brush with oil. Then bake for 15-20 minutes at 450F, or until they rise and get a lovely golden-brown hue. You may also air-fry them to 350F for 12-15 minutes, but you may need to do so in batches to minimize crowding.
When done baking, remove the pumpkin pizza bombs from the oven, allow them to cool for a few minutes, then carefully remove the twine.
To add an extra touch, top each pumpkin with a basil leaf.
Serve warm with marinara sauce on the side. ENJOY!

Did You Make This Recipe?

How you went with my recipes? Tag me on Instagram at @veggiejeva

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

The post Vegan Pumpkin Pizza Bombs appeared first on VeggieJeva.

Vegan Picadillo Boricua

Karla — Fri, 11 Nov 2022 16:00:13 +0000

This Vegan Picadillo Boricua is the perfect weeknight meal and Puerto Rican comfort food. Cooked with traditional spices like sofrito and sazón, along with sweet plantains for a twist.

Vegan | Gluten-free | Soy-free

It’s been a long time since the last #VeganizedPuertoRican! Today I will be sharing with you Vegan Picadillo Boricua, a quick and easy meal that comes together with minimal ingredients. It’s one of those dishes that can be customized to your liking, and everyone has their own way of making it. That’s certainly the case in my household; you’ll see that my mom’s recipe has a very special ingredient, that in my opinion, really elevates the dish. I might be biased tho;)

This recipe can be used as a main dish with a side of white rice or as a filling/stuffing for alcapurrias, pastelillos, tostones cups, or a wellington, enjoy it, as it is super simple to make. It’s truly pure Boricua comfort food!

The making of: Vegan Picadillo Boricua

Puerto Rican Picadillo is very easy to veganize. Traditionally, this dish is a blend of ground meat, peppers, onions, potatoes, olives, sofrito, and spices simmered in a savory vegetable broth. As you can see, the only ingredient that needs to be switched is ground beef for plant-based ground beef.

On the other hand, as I mentioned above, my mom’s recipe deviates from the traditional Puerto Rican Picadillo with one of the most Boricua ingredients ever, amarillos/sweet plantains. Yes, we’re ditching the potatoes for yellow sweet plantains to give this dish a sweet & savory touch.

To make Vegan Picadillo Boricua, first, you’ll need to prepare the sweet plantains. Peel and cut one sweet plantain into cubes. Then you’ll need to briefly fry them until golden brown. Once the plantains are done, you can start preparing the rest of the dish.

To a medium-sized pan, add olive oil, minced garlic, onions, peppers, and sofrito; cook over medium heat until soft and fragrant. Next add the plant-based ground beef along with the vegetable stock, sazón, oregano, and recao/culantro. Break the soy ground apart with a spatula and mix well together. Lower heat and cook for 10 minutes covered. Then add the fried sweet plantains, and optionally green olives (we prefer to not). Stir well and cook for another 10 minutes covered or until fully cooked.

Now it’s time to serve! This Vegan Picadillo Boricua is super versatile and can be used as a side and filling/stuffing in a number of dishes. For an easy weeknight dinner, serve it topped with vegan shredded cheese as a side to white rice, along with tostones and avocado slices. However, you can use it to stuff pastelillos, alcapurrias, green plantain or breadfruit cups, and even a wellington!

Notes:

For this recipe I’m using Gardein’s soy ground beef, however, there are plenty of soy-free vegan options out there like Quorn and Beyond.
Homemade sofrito is always better than the store-bought one. Make your own sofrito with this bomb-ass recipe.
If you don’t like or have sweet plantains, you can substitute it for potatoes (cubed small). To cook it that way, you can either fry the potatoes beforehand or add the potatoes at the same time that you add the vegan ground beef.

Pin Print

Vegan Picadillo Boricua

Rating: 5.0/5
( 2 voted )

Serves: 4 Prep Time: 10 Minutes Cooking Time: 15 minutes 15 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

1 sweet yellow plantain

Frying oil

3 tbsp olive oil

2-4 cloves of garlic, minced

1 large yellow onion, diced

1 red bell pepper, diced

¼ cup sofrito

13oz plant-based ground beef

½ cup vegetable stock (or water with 1 stock cube)

1 ½ tsp sazón

1-2 recao/culantro leaves, minced

2 tsp oregano

Salt & pepper, to taste

Optional: 5 pimiento-stuffed green olives, cut in fourths

Procedure

First, prepare the sweet plantains. Peel and cut one sweet plantain into small cubes. Then briefly fry them until golden brown. Remove plantains from oil, place on a paper towel-lined plate to drain, and set aside.

To a medium-sized pan, add olive oil, minced garlic, onions, peppers, and sofrito; cook over medium heat until soft and fragrant.

Next add the plant-based ground beef along with the vegetable stock, sazón, oregano, and recao/culantro. Break the plant-based ground beef apart with a spatula and mix well together. Lower heat and cook for 10 minutes covered.

Then add the fried sweet plantains, along with green olives (which are completely optional). Stir well and cook for another 10 minutes covered or until fully cooked. Adjust seasonings if needed.

When ready, serve it as a side to white rice, along with tostones and avocado slices. ENJOY!

Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @veggiejeva

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

The post Vegan Picadillo Boricua appeared first on VeggieJeva.

Blueberry Arugula & Spinach Salad

Karla — Fri, 04 Nov 2022 16:00:00 +0000

Blueberry Arugula & Spinach Salad, a beautiful side dish for your Holiday feast. Topped with a citrus vinaigrette for a refreshing autumnal salad!

Vegan | Gluten-free | Soy-free

Today I bring you a fresh autumnal salad, ideal as a side for all of those upcoming Holiday feasts. We are going to prepare a Blueberry Arugula & Spinach Salad with pecans, vegan feta, and an incredible citrus vinaigrette.

This salad is very easy to prepare, delicious and refreshing. You’ll love the light sweetness that the blueberries and pecans will add to it.

The making of: Blueberry Arugula & Spinach Salad

For this recipe, you’ll need fresh blueberries, arugula, spinach, vegan feta (or any other crumbly cheese), and pecans, You’ll also need lemon, garlic, maple syrup, and olive oil for the vinaigrette. Once you have all the ingredients gathered, you can start assembling.

First, to a salad bowl, add all of the salad ingredients. Then, in a small bowl add all of the vinaigrette ingredients, and whisk together to mix. Small hack, if you have a jar with a lid, prepare your dressing there; you can shake well to mix and keep the leftovers there as well.

Next, pour the vinaigrette over the salad and mix using salad thongs. Serve alongside your favorite holiday dishes, as a way to incorporate more veggies into your Holiday feasts.

Add-ons:

Roasted squash or pumpkin
Jackfruit, cooked or raw
Cranberries
Almonds
Croutons
Vegan parmesan
Edible flowers
Pickled red onions
Tempeh bacon
Pumpkin seeds
Balsamic glaze

Pairings:

Notes:

Keep salad and vinaigrette separate until serving time.
For an extra kick on your dressing, add sriracha to the mix.
Elevate this dish by slightly toasting the pecans in the oven to 400°F, for about 5 to 7 minutes.
Leftovers? Don’t mix the salad and the vinaigrette if you’re not planning on eating it all. Store them individually until ready to serve.

Pin Print

Blueberry Arugula & Spinach Salad

Rating: 5.0/5
( 1 voted )

Serves: 4 Prep Time: 5 Minutes Cooking Time: 15 minutes 15 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

For the vinaigrette:

1 ½ tbsp lemon juice

2 garlic cloves, minced (sub. for garlic puree)

2 tbsp maple syrup

¼ cup olive oil

Salt & pepper, to taste

For the salad:

5 oz baby arugula

5 oz baby spinach

1 ½ cups fresh blueberries

½ cup vegan feta, crumbled

¼ cup pecans, chopped

Procedure

Vinaigrette: Combine all dressing ingredients in a small bowl or in a jar. Let sit for about 5 minutes. Mix well until combined. Set aside and allow for the vinaigrette to soften and mellow the garlic.

Then to a salad bowl, add arugula and spinach. When ready to serve, drizzle the vinaigrette on top and toss to coat the leaves.

Top salad with blueberries, vegan feta and pecans. Serve immediately, and ENJOY!

Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @veggiejeva

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

The post Blueberry Arugula & Spinach Salad appeared first on VeggieJeva.

Vegan Pinchos de Camarones (Shrimp Kabobs)

Karla — Fri, 02 Sep 2022 14:36:03 +0000

Vegan Pinchos de Camarones (Shrimp Kabobs) with veggies and pineapple, marinated in a garlicky-butter sauce.

Vegan | Gluten-free

Growing up on an island means there’s seafood everywhere! Even though I haven’t always been vegan, fish and seafood were never my thing. But now I’m all for vegan alternatives; it’s so interesting how soy and other plants can be turned into just about anything. This time, it’s shrimps turn! Many companies have taken up on the challenge to make soy into shrimp.

Vegan Shrimp Kabobs have been on my to-do list since I found vegan shrimp back in 2020. To be honest, I held back because I didn’t know if it would work out and I would just end up wasting food. Two weeks ago, I went for it and I’m glad I did! It worked out SO well, and the vegan shrimp held their shape incredibly well.

Make Vegan Pinchos de Camarones (Shrimp Kabobs) marinated with butter, herb & spices, and sweetened with pineapple chunks in between the veggies. They are super quick and easy to prepare, and you can enjoy them grilled or on the stovetop.

The making of: Vegan Pinchos de Camarones (Shrimp Kabobs)

These grilled Vegan Pinchos de Camarones (Shrimp Kabobs) will be a guaranteed hit at your next barbecue. Start by defrosting the vegan shrimp; this is important because you need them to be pliable in order to place them on the skewers. This time would also be appropriate to defrost the pineapple if you’re using frozen chunks. Next, cut up the red onion, bell peppers, and pineapple.

Then you’ll need to create the rub by mixing the spices. When the vegan shrimp is defrosted, add them to a bowl, along with olive oil and one tablespoon of the rub seasoning. Now, when you have everything mise en place, start assembling the pinchos or kabobs. I prefer this order: pineapple, shrimp, bell pepper, and red onion. Regular skewers should have enough space for about three layers.

Now all that’s left is to cook them. You can either grill them on a barbecue or grill them on the stove with a Stove Top Grill Pan. Place the skewers on the grill, and grill for 4-5 minutes per side. Brush the skewers with the butter-garlic sauce as they cook. When ready, take them out and toast the pieces of vegan sobao bread for 2-3 minutes with the garlic-butter sauce as well.

Serve on their own, but they can be served along with many different dishes: salads, rice, soups, and more.

Recipe Variations

Lemon: If you want to jazz it up, drizzle fresh lemon juice on top while they’re cooking.
Spice it up by mixing sriracha or tabasco into the garlic-butter sauce.
Plant-based: Replace the vegan shrimp with portabello, oyster, or shitake mushrooms.

What to Serve with Grilled Shrimp

As I mentioned above, they pair really well with a variety of dishes. Here are a few of my recipes that I think the Vegan Pinchos de Camarones (Shrimp Kabobs) will pair well with:

Notes:

The vegan shrimp used in this recipe is VegeUSA/VeriSoy. There are many other brands worldwide, but this one is the only one that I’ve seen physically available in Puerto Rico. There’s a local online option in V-Market.
If using pan sobao make sure it’s vegan pan sobao. If you can’t find vegan sobao, use any other vegan-friendly loaf bread you have available.

To make this recipe gluten-free, use gluten-free bread or skip the bread.

Pin Print

Vegan Pinchos de Camarones (Shrimp Kabobs)

Rating: 5.0/5
( 1 voted )

Serves: 2-4 Prep Time: 10 Minutes Cooking Time: 15 minutes 15 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Rub Seasoning:

4 tsp salt

1 tsp black pepper

1 tsp dried parsley

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

Pinchos/Kabobs:

12-15 vegan shrimp

½ lb vegan sobao bread

1 tbsp olive oil

1 tbsp of rub

1 red bell pepper

1 orange bell pepper

1 red onion

12-15 pineapple chunks

Garlic-Butter:

½ cup vegan butter, melted

1-2 garlic cloves, minced

1 handful of chopped parsley

1 teaspoon rub

Procedure

Create the rub by mixing the spices: salt, ground black pepper, parsley, paprika, garlic powder, and onion powder.

Lightly defrost the vegan shrimp, and pineapple chunks if using frozen.

To a bowl, vegan shrimp, olive oil, and the rub seasoning. Mix until well seasoned.

Cut the peppers and onion into small square pieces.

Assemble the skewers to your liking. I recommend 3 vegan shrimps, 3 sets of each of the vegetables, and 3 pineapple chunks, on each of the skewers.

In a small bowl, mix all the garlic-butter sauce ingredients.

Place the pinchos/kabobs on the grill, and grill for 4-5 minutes per side. Brush them with the garlic-butter sauce as they cook.

Take them out and toast the pieces of sobao bread for 2-3 minutes with the garlic-butter sauce as well.

Remove from the grill, serve as desired, and ENJOY!

Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @veggiejeva

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

The post Vegan Pinchos de Camarones (Shrimp Kabobs) appeared first on VeggieJeva.

Orange Tofu (Vegan Orange Chicken)

Karla — Fri, 26 Aug 2022 15:19:24 +0000

This Crispy Orange Tofu (Vegan Orange Chicken) is coated in a delicious orange sauce bound to satisfy every takeout craving!

Vegan | Gluten-free

It’s been a while since I last uploaded a tofu recipe, so today I have a vegan recipe for Orange Chicken, in true Chinese-American fashion with the orange sauce made from scratch. Give a twist to your cooking and enjoy this variation with tofu!

While many people believe this dish (the chicken version) originated in China, you’d be surprised to know that many Chinese have never heard of Orange Chicken before. That’s because it was invented by Panda Express in 1987. Now that I think about it, I’ve never seen Orange Chicken out of the chain restaurant. That being said, Orange Chicken was my go-to order whenever I visited, and it was definitely one of the dishes that I missed the most when I started transitioning.

A couple of months ago, I found at the supermarket a tofu package that came with a pre-made orange sauce. I instantly bought it and when I tried it at home, I felt a rush of memories from the time that I used to eat the chicken version. At this point, it had been nearly 9 years without it! I automatically knew I had to incorporate a homemade version into the blog. Lo and behold, Orange Tofu (Vegan Orange Chicken) was born.

Bellow, I’ll leave you the recipe for the Orange Tofu (Vegan Orange Chicken) and I hope you like it as much as I do. When you make it, take a picture and share your creation with me. If you are going to make it later, save this post on Pinterest! It would also be amazing if you tell me how it went for you in the comments section; if you have questions or ideas you can also leave them there.

The making of: Orange Tofu (Vegan Orange Chicken)

This Orange Tofu (Vegan Orange Chicken) recipe is a must in my house! Although it may not look like it, this recipe is fairly straightforward to prepare; it should all come together in just under 25 minutes. If you’re an avid Asian cuisine enthusiast like myself, you’ll probably have the ingredients already.

This recipe consists of firm or extra firm tofu ripped into pieces and coated with seasoned cornstarch. Then you’ll pan-fry the pieces until crispy and golden brown. While the tofu is cooking, you can prepare the sauce. In a small bowl, add cornstarch, fresh squeezed orange juice, orange zest, maple syrup, soy sauce (or tamari for gluten-free), sriracha (or other chili paste), and rice vinegar. Whisk it all together and set it aside.

Remove the cooked tofu from your pan and place it on a separate plate or bowl. In the same heated pan, sauté minced garlic and ginger for about 2 minutes. Add sauce to the pan and stir until it starts to thicken. If the sauce is too thick you can add water to make it a little thinner; alternatively, if the sauce is too watery you can add a teaspoon of cornstarch to thicken it. Add your tofu back to the pan and coat with the sauce.

Finish the dish with white sesame seeds and freshly chopped green onions. Serve on top of white or brown rice, along with tostones and avocado for a Boricua kick to it. And voilá, you’ve got delicious Orange Tofu (Vegan Orange Chicken)! ENJOY!

Notes:

For this recipe, firm or extra firm tofu works best. Remember to press the water out of it before coating it in cornstarch.
Be aware that when using fresh orange juice, the flavor may vary. Make sure to use sweet oranges for the juice.
If you plan on having leftovers, or if meal planning, I suggest keeping the tofu and sauce separate; warm them separately, then toss right before serving. Leftovers will keep in the fridge for up to 5 days.
Not a fan of tofu? Can’t eat soy? Substitute tofu with cauliflower, seitan chicken or pre-coated vegan chicken nuggets.

Pin Print

Orange Tofu (Vegan Orange Chicken)

Rating: 5.0/5
( 1 voted )

Serves: 4 Prep Time: 15 minutes Cooking Time: 15 minutes 15 minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Crispy Tofu:

1 14-ounce block of extra firm tofu, pressed

3 tbsp cornstarch

Seasonings to taste: paprika, garlic powder, onion powder, salt, and pepper.

3-4 tbsp toasted sesame oil

For the Orange Sauce:

2 tsp toasted sesame oil

1 cup orange juice, freshly squeezed and strained

1 tsp orange zest (about 1 small orange)

⅓ cup maple syrup

¼ cup soy sauce (sub for tamari for gluten-free)

3 tbsp rice vinegar

1 tsp sriracha (sub for other chili paste)

1 tbsp cornstarch

2 tbsp cold water

About 1 tsp of grated ginger (sub for ginger puree)

3 cloves garlic, finely minced

¼ tsp red pepper flakes

For Serving:

Cooked white or brown rice

Steamed or roasted broccoli

Green onions, sliced

White or black sesame seeds

Procedure

After pressing the tofu, either cut it into square pieces or rip the tofu apart to give it a more textured look.

To a medium-sized bowl add cornstarch and seasonings, then mix. Add tofu pieces and then toss until evenly coated.

Warm (high-medium heat) the 3-4 tablespoons of toasted sesame oil in a large nonstick pan. When hot, add the tofu pieces in and sear for 3-5 minutes or until golden. Then flip pieces to the other side to cook for an additional 3-5 minutes. Continue to toss the tofu until fully cooked and crisp.

While the tofu is cooking, you can prepare the sauce. In a small bowl, mix fresh squeezed orange juice, orange zest, maple syrup, soy sauce, rice vinegar, sriracha, cornstarch, and cold water. Whisk together until cornstarch is completely dissolved.

Once the tofu is crispy and fully cooked, remove it from the pan and lower the temperature to medium-low heat. Add the remaining sesame oil along with the garlic, ginger, and red pepper flakes. Sauté for 60 seconds, then add to the sauce mix.

Bring sauce to a simmer over medium heat and cook for 3 to 5 minutes, or until the sauce has thickened.

Add crispy to the pan, and mix with a spatula to coat all sides with the orange sauce.

Serve warm, over rice with your favorite sides. I prefer to garnish with white sesame seeds and green onions and to serve with tostones and avocado. ENJOY!

Did You Make This Recipe?
How you went with my recipes? Tag me on Instagram at @veggiejeva

When you leave feedback it helps me improve and grow, leave me a comment below!

If you have Pinterest, you can find me here and Pin the following picture, if you like!

Here’s another Asian-inspired recipe you might like: Vegan Tofu Katsu with Veggie Curry

The post Orange Tofu (Vegan Orange Chicken) appeared first on VeggieJeva.