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Big Vegan Taco Salad

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Big-Vegan-Taco-Salad

Hello, my name is Cassie, and I’m still holding on to summer with all I’ve got. Will. Not. Let. It. Go.

Considering I’ve switched from shorts and t-shirts to pants and sweaters in less than a week, I think it’s safe to say that summer has abruptly just up and left me, without even saying goodbye.

Which just means YAY, FALL FOODS TIME! But it also means summer is gone, and also, much of my fave summer meals. Boo. So let’s give summer one last hurrah, shall we?

Vegan-Taco-Salad

This is a big, monster vegan taco salad that I whipped up on a whim the other day, hoping it would bring summer back to me (it didn’t), and it ended up being one of my most favourite salads that I made all summer.

It’s loaded with veggies, quinoa, vegan taco meat and a healthy drizzle of oh-so-good green sauce. It makes my tummy happy.

Big-Taco-Salad

I also added crushed up tortilla chips (Neil Brothers are THE BEST!) on top, because duh, that’s just obvious. It added a nice salty, crunchy flair to the dish. It also kinda sorta helped with getting my two picky kids to eat a meal full of VEGETABLES.

Goodbye summer, you will be missed! And please… let fall last awhile before old man winter comes along! Pumpkin EVERYTHING is calling my name…

The-Big-Vegan-Taco-Salad

Big Vegan Taco Salad
 
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Recipe type: Salad
Serves: 1-2
Ingredients
Creamy Green Sauce
  • 1 cup raw cashews (soaked for at least 2 hours)
  • ¼ cup unsweetened almond milk
  • ¼ cup parsley (cilantro would work, too)
  • 2 tbsp lime juice
  • ½ tsp apple cider vinegar
  • ½ tsp onion powder
  • 1 medium garlic clove
  • ½ tsp sea salt
  • ¼ tsp freshly ground black pepper
Taco Meat
  • 1 cup walnuts, soaked for at least 2 hours
  • ½ cup sun-dried tomatoes, soaked for at least 2 hours
  • ¼ tsp garlic powder
  • ½ tsp cumin
  • ½ tsp salt
  • Pinch of cayenne pepper
Taco Salad
  • 4 cups chopped lettuce (I used mixed greens)
  • ⅔ cup cooked quinoa
  • ¼ cup red onion, finely chopped
  • ¼ cup corn
  • ¼ cup cooked black beans
  • ¼ cup cherry tomatoes, sliced in half
  • ½ cup salsa
  • Handful of crushed tortilla chips (optional)
Instructions
Creamy Green Sauce
  1. Add all ingredients to a high-powered blender or food processor and blend/process until smooth and creamy. Set aside.
Taco Meat
  1. Drain walnuts and sun-dried tomatoes.
  2. Add all ingredients to a food processor and process until combined, and still a bit chunky. Set aside.
Taco Salad
  1. On one large plate or 2 medium-sized plates, add your lettuce, quinoa, red onion, taco meat, corn, the black beans, cherry tomatoes and salsa.
  2. Drizzle on a heavy amount of dressing, sprinkle with crushed tortilla chips, if desired, and dig in! If you have any left over, the dressing should last in the fridge for 4-5 days.
Notes
*Make this recipe gluten-free by omitting the tortilla chips (or using a gluten-free variety).

 

Quinoa, Lentils & Sauteed Greens with a Creamy, Savoury Dressing

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It’s no secret that I’m a big fan of quinoa bowls. They’re easy, they don’t take long to make, you can prepare them in advance, they’re a simple solution to excess food in your fridge that needs to be used up, AND they travel well. If those aren’t good enough reasons for you to go make yourself a quinoa bowl RIGHTTHISSECOND, I don’t know what is.

Vegan-Quinoa-Lentils-Greens

I often make pretty simple quinoa bowls because I can’t be bothered to slave away in the kitchen for hours on end (usually). So recently, I made this bad boy.

And he was YUM. Only 3 things in my quinoa bowl (including the quinoa) and a delicious, savoury dressing smothered on top. Awww yea! It doesn’t look like much, but it was perfect. The dressing really makes this bowl, though, so if you skip it, you will have a very sad, bland, boring quinoa bowl on your hands.

Lentils-Quinoa-Greens

I’m still working on getting my little ones to eat quinoa bowls, but they are stubborn! They’ll eat the quinoa, but only if it’s plain. One of them will eat the lentils, but only if the other one isn’t around telling her how “gross” they are.

Sigh. One of these days my kids will like more than just bread and chocolate – right? Please tell me I’m right!

So – on to this delicious quinoa bowl masterpiece [not]…

Quinoa-Lentils-Greens

First, cook up some quinoa and divide between bowls. Cook up some lentils and do the same. While those two are cooking, sautee some greens with a tiny bit of oil, salt, and black pepper. Then, make the dressing.

Ta-da! No muss, no fuss. Simple, easy, delicious.

Quinoa, Lentils & Sauteed Greens with a Creamy, Savoury Dressing
 
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Author:
Recipe type: Lunch, Dinner
Serves: 2
Ingredients
Lentils
  • ½ cup brown or green lentils
  • 1½ cups water
  • 1 medium-large garlic clove, crushed
  • 1 bay leaf
Quinoa
  • 1 cup quinoa
  • 2 cups water
Greens
  • 1 tbsp olive oil
  • 1 cup greens of choice (kale, spinach, swiss chard)
  • ½ tsp salt
  • ½ tsp freshly cracked black pepper
Dressing
  • ¼ cup nutritional yeast
  • 3 tbsp water
  • 3 tbsp tamari
  • 3 tbsp apple cider vinegar
  • 1 medium-large clove of garlic, grated
  • ¾ cup extra virgin olive oil
  • 1.5 tbsp tahini
Instructions
Lentils
  1. Add lentils, water, garlic and bay leaf to a small pot. Bring to a boil, then reduce heat to low-medium and simmer about 25-40 minutes, or until most of the liquid has been absorbed and the lentils are tender. Remove bay leaf and crushed garlic. Set aside.
Quinoa
  1. Add quinoa and water to a small pot. Bring to a boil, then reduce heat to low-medium and simmer about 12 minutes, or until most of the liquid has been absorbed and the quinoa is tender.
Greens
  1. Heat oil in a medium pan over medium heat. Once warmed, add the greens and cook until softened. Sprinkle on the salt and pepper, turn off the heat, and set aside.
Dressing
  1. In a small bowl, whisk together all ingredients until smooth.
Putting it all together
  1. Divide quinoa between bowls, then add in the lentils and sauteed greens.
  2. Pour a healthy amount of dressing over each bowl. Serve warm!

 

20 Delicious Vegan Quinoa Recipes

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Let’s talk about quinoa for minute, mmkay?

Where has this stuff been all my life? I mean, seriously. It’s only been about a year since I found quinoa, and my love for it grows stronger every day. For serious. You can make breakfast, lunch, dinner, snacks and even desserts with quinoa. There are SO MANY OPTIONS!

And not only is it crazy versatile, but quinoa is actually crazy good for you, too.

  • Quinoa is loaded with protein. There’s 12 grams in a 1/2 cup serving!
  • Not only protein, but quinoa is loaded with fiber, too. 6g in a 1/2 cup serving.
  • Let’s not forget about iron. Quinoa has that, too!
  • Quinoa is gluten-free, so even those with a gluten intolerance can enjoy it.
  • Because it’s high in riboflavin, or vitamin B2, quinoa can help reduce instances of migranes.
  • Quinoa is very low in fat and will keep you fuller longer than dishes made with pasta or rice.

Plus, it just dang tastes good!

Vegan Quinoa Recipes

20 Delicious Vegan Quinoa Recipes

Apple Pie Quinoa

1. Apple Pie Quinoa Breakfast Bowl
Quinoa Lentil Salad Pic

2. Quinoa Lentil Salad with Crispy Shaved Brussels Sprouts & Shallots
Black-Bean-Quinoa-Burger

3. Quinoa & Black Bean Burger with Nacho Cheese Sauce
Quinoa Pizza Crust Pic

4. Gluten-Free Quinoa Pizza Dough
Quinoa Sushi Rolls Pic

5. Quinoa Sushi Rolls
Pineapple Fried Quinoa Pic

6. Pineapple Fried Quinioa… In a Boat!
Quinoa Corn Edemame Salad Pic

7. Quinoa Corn Edamame Salad
Vegan-Quinoa-and-Chickpea-Tabbouleh

8. Quinoa & Chickpea Tabbouleh Salad
Mexican Quinoa Pic

9. One Pan Mexican Quinoa
Quinoa Taco Meat Pic

10. Quinoa Taco Meat
Quinoa Stuffed Peppers Pic

11. Vegan Quinoa Stuffed Peppers
Quinoa Taco Salad Pic

12. Quinoa Taco Salad
Quinoa Sweet Potato Chili Pic

13. Quinoa & Sweet Potato Chili
Quinoa Tortillas Pic

14. Vegan Quinoa Tortillas
Roasted-Veggies-Quinoa-Bowl

15. Super Simple Quinoa Bowl with Roasted Veggies & Cashew Dressing
Quinoa Cauliflower Bowl Pic

16. Quinoa Cauliflower Bowl with Almond Sriracha Sauce
Quinoa Bread Pic

17. Gluten-Free Quinoa Bread
Quinoa Casserole Pic

18. Baked Cheezy Quinoa Casserole
Quinoa Fritters Pic

19. Quinoa Fritters with Garlic Aioli
Quinoa Pizza Crust Photo

20. 5-Ingredient Quinoa Pizza Crust
What are your favourite vegan quinoa recipes?

Quinoa & Chickpea Tabbouleh Salad

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Quinoa-Chickpea-Tabbouleh Oh, how I love simple meals! We visited my mother in law for Mother’s Day this past weekend (the weekend after the actual holiday, because my hubby was sick on that day), and I brought along this dish for two reasons: 1. It’s SO quick and easy to prepare. 2. It’s travels well. 3. It’s freakin’ delicious, light, healthy and tastes good straight out of the fridge. Okay, that was more than 2 reasons. All legit, though, of course. Quinoa-and-Chickpea-Tabbouleh-Vegan We served it along side these oven roasted garlic sweet potatoes, and WOW DELICIOUSNESS. The two went very well together. Vegan-Quinoa-and-Chickpea-Tabbouleh
This protein packed salad is the way to go if you’re looking for a quick and easy side dish or lunch. I found it very filling, and it’s also healthy enough that you can have multiple servings and not feel guilty about it. I anticipate this dish being our regular potluck contribution to family gatherings! Quinoa-and-Chickpea-Tabbouleh

Quinoa & Chickpea Tabbouleh Salad
 
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Author:
Recipe type: Salad, Side
Serves: 8
Ingredients
  • 1 cup cooked quinoa
  • 1½ cups chickpeas (if using canned, drain and rinse them first)
  • 1 small cucumber, sliced
  • 1 large garlic clove, minced
  • 2 cups cherry tomatoes, sliced in half
  • 1 cup green onion, chopped small
  • 1 cup fresh parsley, chopped
  • 1 cup mint leaves, chopped
  • ⅓ cup lemon juice (2 large or 3 medium lemons)
  • ⅓ cup extra virgin olive oil
  • salt and freshly ground black pepper, to taste
Instructions
  1. Put the cooked quinoa in a large bowl. Add the chickpeas, cucumbers, minced garlic, cherry tomatoes, green onion, parsley and mint. Toss well to combine.
  2. In a small bowl, whisk together the lemon juice, extra virgin olive oil and some salt and pepper. Adjust S&P as needed.
  3. Pour the dressing over the quinoa & chickpea mixture and mix well. Adjust seasonings again, if necessary.
  4. Serve cold or at room temperature. *
Notes
*This dish lasts 2-3 days in the refrigerator, so feel free to make it ahead of time to save even more time in the kitchen.

 

Quinoa & Black Bean Burger with Vegan Nacho Cheese Sauce

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Black-Bean-Quinoa-Burger

Now that the weather is warming up (I hope!), I’ve been dreaming of burgers. Burgers of all kinds.

Last week, I decided to make them. Who cares if we were having a huge rain storm that day? Burgers were on the menu, and I was thrilled.

Especially because I was going to slather my burger in spicy vegan nacho cheese sauce. Mmmm, yummy.

Quinoa-Black-Bean-Burger-Vegan

I highly recommend wrapping your burgers in plastic wrap and sticking them in the fridge for an hour or so before you cook them, too. I found that this helped to keep the burgers together better than when I’ve made them before and not refrigerated them first.

Also, you don’t have to bake these in the oven. You can also throw them (gently!) on the barbecue, or fry them on the stove. Cook them however your heart desires. Any way you cook them, they turn out pretty awesome.

Quinoa-Black-Bean-Burger

I topped my delicious burger with vegan nacho cheese sauce, baby spinach, tomatoes and alfalfa sprouts and it was a magical combination. So good. But of course, use whatever you like on a burger!

Quinoa & Black Bean Burger with Vegan Nacho Cheese Sauce
 
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Recipe type: Dinner
Serves: 5-6
Ingredients
Nacho Cheese Sauce
  • 1¼ cups water
  • 1 cup raw cashews, soaked for at least 2 hours
  • 3 tbsp lemon juice
  • heaping ¼ tsp paprika
  • heaping ½ tsp onion powder
  • heaping ½ tsp garlic powder
  • 1½ tsp salt
  • 1 large roasted red pepper
  • ¼ cup nutritional yeast
Quinoa & Black Bean Burger
  • 1 flax egg (1 tbsp ground flax seed + 3 tbsp water)
  • 1½ Cup Cooked Black Beans (if using canned beans, rinse & dry them first)
  • ¼ cup uncooked quinoa
  • ½ cup water
  • ½ cup bread crumbs
  • ¼ cup bell pepper, minced (I used red)
  • 2 tbsp onion, minced
  • 1 large garlic clove, minced
  • 1 tsp cumin
  • ½ tsp salt
  • 1 tsp hot sauce
Burger Ingredients
  • 5-6 burger buns
  • Toppings of your choice
Instructions
Nacho Cheese Sauce
  1. Add all ingredients to a food processor or high-powered blender and process/blend until smooth,
  2. Pour mixture into a medium pot over medium heat and warm it up for about 10 minutes, stirring constantly.
Quinoa & Black Bean Burger
  1. Pre-heat your oven to 400F.
  2. Whisk together the ground flax seed and water for your flax egg. Set aside.
  3. Bring the quinoa and water to a boil in a small pot, then cover and simmer for about 12 minutes, or until the quinoa is cooked. Set aside.
  4. Mash up the black beans in a bowl, using a fork. Don't use a food processor because I've found this to make the burgers difficult to form into patties. You don't have to mash every last bean, but do your best.
  5. In the bowl with the black beans, add in the bread crumbs, minced bell pepper, minced onion, minced garlic, cumin, salt, hot sauce, cooked quinoa and your flax egg. Mix together with your hands and them form into patties. You should be able to get 5-6 burgers, depending on how large you make them.
  6. Place your burgers on a baking sheet with a non-stick mat or parchment paper. Cook for about 10 minutes, or until browned on the bottom, then flip and cook another 10-15 minutes, or until browned on both sides and cooked through.
Putting it All Together
  1. Put your burger on a bun, top with vegan nacho cheese sauce and your choice of toppings (I used alfalfa sprouts, baby spinach and tomatoes).
Notes
*You can store any extra nacho cheese sauce in a mason jar in the fridge for up to 5 days. Simply re-heat it on the stove.

 

Deconstructed Falafel Bowl

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Falafel-Bowl-Deconstructed

As much as I love falafel, I really hate making them. They’re tedious and I’m lazy, so it’s rare that I make them. I have to really, really want falafel.

Of course, I’m a perfectionist and my falafel balls must all be identical in size and shape, so perhaps that’s why they take me so long to prepare, but who knows. All I know is that I love falafel and wanted to find a way to make this dish quicker.

As luck would have it, I stumbled across this post on Vegan Yack Attack (recipe from Megan at The Vegan Cookbook Aficionado) for deconstructed falafel bowls.

Falafel-Bowl

All of the deliciousness of falafel, without the hard work involved. Now that’s my kind of recipe!

I adapted it slightly, removing some ingredients and lessening others to suit my personal tastes, so feel free to check out the recipe on Vegan Yack Attack for Megan’s take on these bowls.

Deconstructed-Falafel-Bowls

Deconstructed Falafel Bowl
 
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All the goodness of falafels with only a fraction of the work! This bowl is full of good stuff, and takes no time at all to put together! Adapted from Vegan Yack Attack & The Vegan Cookbook Aficionado.
Author:
Recipe type: Entree
Serves: 2-4
Ingredients
Roasted Chickpeas
  • 3 cups cooked chickpeas
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp salt
  • ½ tsp freshly ground black pepper
Tahini Dressing
  • ⅓ cup tahini
  • 3 tbsp lemon juice
  • 1 large clove garlic, grated with microplane
  • ¼ cup water
  • 1 tbsp olive oil
  • pinch of salt
  • ½ tbsp fresh parsley, minced
Putting everything together
  • Roasted chickpeas
  • Cooked quinoa
  • Lettuce, shredded
  • Cucumber, sliced
  • Tomatoes, sliced
  • Hummus
  • Tahini dressing
  • Hot sauce
Instructions
Roasted Chickpeas
  1. Pre-heat oven to 375F.
  2. Add chickpeas to a large bowl (if you're using canned chickpeas, rinse them first). Add olive oil, lemon juice, onion, garlic, cumin, coriander, salt, and pepper, and mix well, until the chickpeas are all coated completely.
  3. Add chickpeas to baking sheet and cook for 25 minutes, stirring once or twice during cooking.
  4. Toss with the fresh parsley and set aside.
Tahini Dressing
  1. Add all ingredients to a small bowl and whisk until everything comes together nicely. Add more water, if necessary, 1 tbsp at a time.
Putting it all together
  1. In bowls, add some of the cooked quinoa, a bunch of roasted chickpeas, some tomatoes, some cucumber, a handful of lettuce, and a big dollop of hummus. Drizzle on some of the tahini dressing and a squirt (or more) of hot sauce. Serve and enjoy!