Tempeh is already a flavor powerhouse—fermented, nutty, and full of umami depth. It’s the kind of ingredient that doesn’t need rescuing, just a good direction. So in this smoky tempeh bacon recipe, it gets soaked in soy sauce, maple syrup, and liquid smoke until every slice drinks up that sweet-salty magic. Then, once it hits the oven, something happens—edges crisp, sugars caramelize, and the whole kitchen smells amazing.

What comes out is tempeh bacon: golden, sticky, and just the right mix of salty and sweet. Baked low and slow, it builds a glossy glaze that’s crisp-edged and chewy in the center. It’s simple, deeply flavorful, and one of those recipes that quietly makes everything around it taste better—sandwiches, scrambles, or anything that needs a smoky kick.

Why You’ll Love It

Tempeh bacon is so good because it hits that perfect balance of salt, fat, acid, and smoke—all the levers that make umami feel deep and round. Once it bakes, those sugars caramelize into a glossy crust that’s crisp at the edges and chewy in the center.

• Umami in action. Tamari or soy sauce brings salt and glutamates, maple syrup adds caramelized sugars, and a little acid keeps everything bright.
• Texture you can tune. Lower heat gives you a chewy center with crisp edges; an optional quick pan-fry afterward enhances those crispy edges that make it so good.
• Flavor that deepens with time. A long soak in the smoky maple marinade allows the tempeh pull flavor all the way through. Deeper color, deeper umami.
• Super versatile. This smoky tempeh bacon works anywhere you’d use bacon bits or strips: over soup, tucked into a sandwich, or eaten straight from the tray.

Key Ingredients

A few simple ingredients come together to make this smoky tempeh bacon work. Salt, fat, sugar, and smoke build flavor in layers, transforming a block of tempeh into something with real structure, depth, and aroma.

• Tempeh: Firm, nutty, and full of umami on its own, tempeh gives this vegan bacon structure and chew. It absorbs the marinade without turning soggy, so each slice finishes crisp-edged and meaty.
• Tamari or soy sauce: The salt base. It seasons the tempeh all the way through and brings a savory, glutamate-rich depth.
• Maple syrup: Adds sweetness and shine. As it bakes, the sugars caramelize into a sticky glaze that balances the salt and smoke.
• Toasted sesame oil: A small but crucial layer of fat. It helps the marinade cling, adds subtle nuttiness, and encourages even browning in the oven.
• Liquid smoke (or smoked paprika): The aroma driver. Just a small amount gives this smoky tempeh bacon recipe that unmistakable bacon scent—sharp, warm, and nostalgic.
• Apple cider vinegar: The acid that lifts everything else. It cuts through the richness so the final bite tastes balanced instead of heavy.

How To Make Tempeh Bacon

This smoky tempeh bacon recipe works because each step builds on the last. Marination gives you flavor, low heat gives you texture, and time gives you both. For full recipe details, scroll to the end of this post.

Step 1: Slice it smart. Cut the tempeh into thin, even strips—thinner slices mean more surface for that smoky glaze to cling to. You’re creating texture before you even start cooking.

Step 2: Whisk up the flavor base. Combine the tamari, maple syrup, sesame oil, liquid smoke, and vinegar in a glass baking dish to form a perfectly balanced marinade: salty, sweet, nutty, and smoky. Whisk until it looks glossy and uniform—that sheen means it’ll cling beautifully to the tempeh.

Step 3: Marinate and wait. Lay the slices in a single layer and turn them once so they’re fully coated. A couple of hours is good; overnight is better. During this time, the soy sauce coats, the maple clings, and the smoky notes settle deep into the tempeh’s grain.

Step 4: Bake low and slow. At 300°F, sugars caramelize gradually instead of burning. Flip halfway through and brush with more marinade to build a sticky surface that will crisp once it cools.

Step 5: Rest and admire. The tempeh bacon is done when the slices are bronzed and glossy. They’ll firm up a little as they cool into the ideal balance of chewy and crisp.

How To Serve

Tempeh bacon can carry a meal or just play well with other components. This smoky tempeh bacon is crisp-edged and versatile enough to move from breakfast to dinner without breaking stride. Here are some of our favorite ways to serve tempeh bacon:

• Layer it into sandwiches. Try it stacked in a vegan BLT or tucked into our tempeh Reuben for a salty-sweet contrast. Make your own sandwich bread with this simple recipe.
• Top a breakfast plate. Pair this plant-based bacon with our tofu scramble, roasted potatoes, or slide it next to vegan French toast for a sweet-savory mix.
• Upgrade your avocado toast. A few slices on warm toast with smashed avocado, chili flakes, and a drizzle of olive oil … perfection.
• Crumble it over soup or salad. Adds smoky crunch to a creamy soup or roasted Brussels sprouts. It’s especially good on our vegan clam chowder, vegan split pea soup, or a miso-dressed slaw.
• Use it as a flavor base. Chop and fold this plant-based bacon into carbonara-style pasta or vegan Alfredo pasta.
• Make a fun appetizer. Use this vegan bacon recipe to make vegan bacon-wrapped scallops or chop finely and serve over these loaded smashed potatoes.
• Eat it straight from the oven. Eating this crispy, glossy smoky tempeh bacon warm from the tray is a protein-packed umami snack.

FAQs

For More Vegan Bacon Recipes, Try These Next

• Shiitake Bacon
• Creamy Roasted Parsnip Soup
• Maitake Bacon
• Vegan Pork Buns with Oyster Mushroom Bacon

If you try this tempeh bacon recipe, please drop a comment and rating below. Your feedback helps others discover the recipe, and we love hearing how it turned out for you.

Tempeh Bacon

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: erin wysocarski
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Vegan

Print Recipe

Pin Recipe

Description

This smoky tempeh bacon recipe turns plain tempeh into something crisp, salty, and full of umami. A simple marinade of tamari, maple syrup, sesame oil, and liquid smoke gives it a beautiful sweet-savory depth. Bake it low and slow until the edges caramelize into chewy, smoky perfection.

---

Ingredients

• 8-ounce block of plain tempeh
• 2 tablespoons olive oil
• 3 tablespoons tamari or soy sauce
• 2 tablespoons maple syrup
• 2 teaspoons toasted sesame oil
• 1 teaspoon liquid smoke (or 1/2 teaspoon smoked paprika)
• 1 teaspoon apple cider vinegar
• Freshly ground black pepper
• olive oil, for the baking sheet

Cook Mode Prevent your screen from going dark

---

Instructions

To prepare and marinate

1. Slice the tempeh widthwise into 4 even squares. Turn each square on its side and cut it horizontally into thin strips—about 9 per piece—to make roughly 36 slices.
2. In a shallow glass or ceramic dish, whisk together the olive oil, tamari, maple syrup, sesame oil, liquid smoke, vinegar, and a few grinds of black pepper until smooth and glossy.
3. Arrange the tempeh slices in a single layer in the marinade, turning them once so each piece is coated.
4. Cover and refrigerate for several hours or overnight, flipping once midway so every side absorbs the smoky glaze. (A 2-hour quick marinade works in a pinch.)

To bake

1. Preheat oven to 300°F (150°C).
2. Line a large baking sheet with parchment and brush or drizzle it lightly with olive oil.
3. Lift the tempeh from the marinade and arrange the slices in one layer. Reserve any leftover marinade.
4. Bake for 15 minutes, then flip each piece and brush with a bit of the reserved marinade.
5. Continue baking another 15 minutes, or until the slices look darkened, slightly crisp at the edges, and caramelized.
6. Let cool a few minutes—they’ll firm up as they rest.

Notes

• Storage: Keep cooled slices in an airtight container in the refrigerator for up to 5 days.
• Reheating: Warm in a skillet with a drizzle of oil over medium heat until edges sizzle again.
• Make ahead: Slice and marinate the tempeh up to a day in advance (or even two if you like a bolder flavor). Keep it covered and chilled until you’re ready to bake.
• Extra-crispy option: For bolder texture, pan-sear baked slices for 1–2 minutes per side right before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Side, Breakfast
• Method: Baked
• Cuisine: American

The post Tempeh Bacon appeared first on Olives for Dinner.

You know those pasta recipes that sound fancy but are actually weeknight-easy? This vegan mushroom pasta is one of them. It leans on cashews blended with garlic, shallots, and white wine—then rounds it out with miso and a hint of liquid smoke for deep, savory balance. This sauce is silky, smoky, and full of umami, made to hug every strand of pasta with a velvety touch.

For the scallops, we’re not getting near seafood (obvs); we’re slicing king oyster mushrooms into thick rounds and pan-searing them until golden. They add chew and brine against the sauce, making this creamy vegan mushroom pasta recipe land as comfort food with a little polish. Simple parts + layered just right = a dinner absolutely worth making tonight.

Why This Creamy Vegan Mushroom Pasta Recipe Works

Creamy pasta can lean heavy or flat—but this one finds the sweet spot. The smoky cashew cream wraps every noodle in silky umami, while the seared king oyster scallops give the dish bite, brine, and a little drama. It’s approachable enough for a weeknight, but polished enough to serve when you want to impress. Here’s why you’ll love it:

• Creamy without dairy. Cashews blitzed with garlic, shallots, and broth create a velvety base that clings to pasta like a dream.
• Umami-rich and smoky. Miso, nutritional yeast, and a hint of liquid smoke build depth that lingers in every bite.
• King oyster magic. Thick rounds of king oyster mushrooms, seared until golden, bring a scallop-like texture and briny lift, turning vegan mushroom pasta into something unexpected and fresh. Curious about other varieties? My oyster mushroom roundup and maitake mushroom guide dive deeper into how different mushrooms can be prepped and cooked.
• Balanced and layered. Aromatics, wine, and cashew cream build in stages, so every bite tastes complex without needing a long simmer.
• Made for twirling. Carby noodles, silky sauce, and meaty mushrooms come together in a bowl that’s equal parts comfort and polish.

Key Ingredients

This isn’t just another creamy pasta recipe—it’s a build of parts that know their roles. Some bring smoke, some bring brine, some bring silkiness. Together they create a bowl that feels both indulgent and cozy. Here’s what makes it work:

• Raw Cashews: The cream-maker. Once blitzed with broth, they become a sauce that’s lush but never cloying. This will add a velvety note to each bite.
• Shallots & Garlic: The quiet depth. Slowly sautéed, they melt into the base, layering sweetness and savoriness that hold the sauce together.
• White Wine: The lifter. A quick pour that simmers down into acidity and aroma, keeping the cream from sitting heavy.
• Miso & Nutritional Yeast: The umami engine. They stack savory notes until the sauce tastes slow-simmered, even though it’s not.
• Liquid Smoke: The smoke signal. Just a few drops send the sauce in a deeper direction, echoing the flavor of smoky vegan bacon without needing fire or fat.
• King Oyster Mushrooms: The centerpiece. Their stems slice into thick medallions that sear like scallops, bringing chew and brine that make this pasta feel restaurant-level. Looking for a vegan bacon swap? My shiitake mushroom guide breaks down how to prep and use this meaty mushroom.
• Noodles & Parsley: The finishers. Wide noodles catch the sauce, and parsley snips through with freshness. These are the supporting players that make the whole dish click.

How To Make

Creamy, smoky, and a little dramatic—this pasta looks like restaurant fare but comes together in a few clear steps. Cashew cream builds the base, aromatics layer in flavor, and the seared king oyster mushrooms steal the show. Here’s how to do it:

• Step 1: Blend the Cashews – Drain your soaked cashews and drop them into a high-speed blender with broth. Blend until silky—no grainy bits. This is the backbone of your creamy sauce.
• Step 2: Build the Sauce Base – Melt coconut oil in a saucepan and add shallots. Let them soften and go sweet before adding the garlic. Once fragrant, pour in the white wine and let it sizzle down—it should smell sharp and bright.
• Step 3: Simmer and Season – Stir in the cashew cream, then loosen with broth until it simmers gently. Let it bubble for about 20 minutes, stirring now and then, until the sauce is pourable but not runny. Whisk in miso, nutritional yeast, liquid smoke, and vinegar or lemon juice. Taste and adjust until the balance feels right: creamy, smoky, savory.
• Step 4: Sear the King Oyster Scallops – Slice the mushroom stems into thick coins and sear them in olive oil. They’ll sputter—just let them sit until golden before flipping. Work in batches if needed. The goal is meaty rounds that mimic scallops, chewy at the center with caramelized edges.
• Step 5: Bring It Together – Cook your pasta of choice until al dente, then toss it with the sauce or ladle the sauce over the top. Add the seared mushroom scallops and finish with a shower of fresh parsley. Serve hot while everything is glossy and vibrant.

How To Serve Creamy Vegan Mushroom Pasta

This creamy vegan mushroom pasta recipe is rich enough to stand alone, but the right sides can turn it into a full spread. The key is balance: something crisp to cut through the sauce, something carby to soak it up, and a drink or garnish to keep it bright. Here are some ideas:

Bread & Carbs That Belong

• Focaccia Bread: My easy focaccia bread recipe is a natural pairing here—golden on the outside, pillowy inside, and perfect for mopping up the smoky cashew cream.
• Garlic Bread: For a little indulgence, serve it with a toasted baguette brushed with olive oil, garlic, and parsley to double down on comfort.

Fresh, Bright Counterpoints

• Simple green salad: Peppery arugula or mixed greens with lemon vinaigrette brings sharpness and keeps the meal from leaning heavy.
• Citrusy roasted vegetables: Asparagus or broccolini with garlic and a squeeze of lemon give crunch and color alongside the creamy pasta.

Drinks & Finishing Touches

• Crisp White Wine: A glass of Pinot Grigio or Sauvignon Blanc mirrors the white wine in the sauce and keeps the meal balanced. Check out barnivore.com for vegan wine options.
• Fresh Herbs: A scatter of parsley is already in the recipe, but adding a touch of chopped chives takes the brightness a bit further.

FAQs

For More Vegan Mushroom Recipes, Try These Next

• Vegan Reuben Sandwich
• Oyster Mushroom Tacos with Chipotle-Lime Sauce
• Lobster Sushi Rolls
• Vegan Clam Chowder

Have you tried this vegan mushroom pasta recipe? We’d love to hear how it turned out! Leave a comment and a star rating below—your feedback not only makes our day but also helps other readers discover and enjoy this recipe.

Creamy Vegan Mushroom Pasta With King Oyster Scallops

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: erin wysocarski
• Total Time: 55 minutes
• Yield: 4 servings
• Diet: Vegan

Print Recipe

Pin Recipe

Description

This creamy pasta with vegan scallops recipe uses king oyster mushrooms that are soaked then seared. A creamy sauce made with cashew cream and liquid smoke creates a flavor and texture that pulls everything together. This recipe is fun to make and is so delicious!

---

Ingredients

for the cashews

• 2 cups raw cashews, soaked for 20 minutes or overnight, then drained and rinsed
• 2 cups vegan broth (I used Imagine brand No-Chicken broth)

for the smoky cashew cream sauce

• 2 tablespoons refined coconut oil
• 4 shallots, sliced
• 6–8 garlic cloves, smashed and chopped
• 1/3 cup white wine

for the pureed cashew cream sauce

• 2–3 cups vegan broth
• 1 teaspoon liquid smoke
• 2 tablespoons chickpea miso (or other light, mellow miso)
• 3 tablespoons nutritional yeast
• 1 teaspoon of apple cider vinegar or juice from half a lemon

for the king oyster mushroom scallops

• 1–2 tablespoons olive oil
• 2 medium- to large-sized king oyster mushrooms, sliced into scallop-sized pieces and soaked in warm water for about 20 minutes.

to serve

• 4 servings of linguine, spaghetti, or any wide, long noodle (cooked according to package instructions)
• Handful of fresh parsley, chopped

Cook Mode Prevent your screen from going dark

---

Instructions

to prepare the cashews

1. Add cashews and 1 cup broth to a blender (high-speed if you’ve got one). Blend until mostly smooth.
2. Pour in the remaining 1 cup broth and puree until creamy. Set aside—this is the base of your sauce.

Make the smoky cashew cream sauce

1. Warm coconut oil in a large saucepan over medium-low. Add shallots and sauté until they soften and start smelling sweet.
2. Stir in garlic and cook a couple minutes more—don’t let it brown.
3. Turn up the heat to medium, splash in the wine, and let it sizzle down for 2–3 minutes.
4. Reduce the heat again, then stir in the cashew cream.
5. Add 1 cup broth, stirring to loosen, and keep it at a gentle simmer.
6. Cook for about 20 minutes, stirring occasionally. Add more broth if it tightens too much. You want it pourable, not paste-y.
7. Stir in liquid smoke, miso, nutritional yeast, and vinegar or lemon juice. Taste and adjust: a touch more vinegar for brightness, another dash of smoke for depth, or extra miso for salt and umami.

Sear the king oyster mushroom scallops

1. Heat a skillet (stainless or non-stick) over medium. Add olive oil.
2. Place mushroom rounds carefully in the pan—they’ll sputter a bit.
3. Let them sear until golden at the edges, then flip and repeat.
4. Work in batches if needed, setting finished scallops aside.

To serve

1. Divide noodles into bowls and ladle the sauce over, or toss everything together in the pot.
2. Top with mushroom scallops and a handful of parsley.
3. Serve right away while it’s glossy and hot.

Notes

• Storage: Leftovers keep in a sealed container in the fridge for up to 3 days. The sauce may thicken as it chills.
• Reheating: Warm the sauce gently on the stovetop with a splash of broth or water to loosen it—avoid high heat, which can easily burn it.
• Mushroom Scallops: Reheat separately in a skillet with a touch of oil to bring back their golden edges, then add them back to the pasta before serving.
• Freezing: Not recommended—the cashew cream loses its silky texture once thawed and mushrooms will never be the same after freezing.
• Make Ahead: The cashew cream can be blended 2–3 days in advance and stored in the fridge until ready to use.
• Pasta Choice: Long noodles like linguine or spaghetti catch the sauce best, but it also works with tagliatelle or fettuccine.
• Flavor Boost: A final squeeze of lemon before serving brightens everything and balances the richness.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Dinner
• Method: Blended, Sautéed, Simmered, Seared, Boiled
• Cuisine: Italian

This recipe was originally published in 2017. It has been updated in 2025 with serving suggestions and recipe clarifications.

The post Creamy Vegan Mushroom Pasta With King Oyster Scallops appeared first on Olives for Dinner.

Watermelon tuna? Yes, it’s a thing. A quick sear in a hot skillet caramelizes the edges, softens the center, and suddenly this fruit slices up to create vegan sashimi. It’s fresh, smoky, and ready to make your sushi night feel a little more special as summer winds down and cooler nights are ahead.

The flavor leans bright and savory with ponzu, ginger, and a pinch of smoked salt to tie it all together. Slice it thin for sashimi, layer it over sushi rice, or make it into an appetizer-style dish with microgreens and scallions for a simple and pretty vegan seafood dish. However you serve it, this is one of those recipe twists that’s fancy but doable—and ready in about 20 minutes.

Why You’ll Love This Watermelon Tuna

This seared watermelon tuna feels a little extra, looks dramatic, and comes together with almost no effort. Whether you’re building sushi night at home or just want a fun way to use up leftover watermelon, it’s a recipe that shows up with style and delivers big on flavor. Here’s why you’ll love it:

• Fresh, Smoky, and Savory: A hot skillet transforms sweet watermelon into watermelon tuna—juicy in the middle, caramelized on the edges, and finished with ponzu and smoked salt for that sashimi-style bite.
• Ready in About 20 Minutes: Unlike baked versions, this seared take is quick method. One skillet, a few pantry staples, and you’re plating plant-based sashimi before you know it.
• Vegan Sashimi at Home: No fish, no fuss—just thin, elegant slices that hold their own with sushi rice, next to rolls, or dipped straight into soy sauce.
• Simple Ingredients, Big Payoff: Watermelon, ponzu, ginger, smoked salt. That’s it. Everyday basics that turn into something restaurant-worthy.
• A Fun Twist for Sushi Night: It’s playful, unexpected, and just the thing to make your sushi spread feel fresh and different as summer winds down.

Key Ingredients

This recipe is short and sweet, but every ingredient pulls its weight to turn plain watermelon into watermelon tuna. Here’s what makes it work:

• Watermelon: The star. Thick slabs of watermelon transform under high heat—edges caramelize, the center softens, and suddenly you’ve got slices that mimic sashimi. For the best vegan sashimi texture, pick seedless and cut into even slabs so they sear evenly.
• Olive Oil: A quick brush of oil helps the fruit sear instead of steam, giving it that golden crust and subtle smoky depth. Any neutral oil works, but olive oil’s fruity notes play especially well here.
• Ponzu Sauce: Think of this as the flavor elevator. Citrus and soy bring a salty brightness, nudging the watermelon into savory territory. If you’re making vegan sushi at home, ponzu doubles as the perfect dipping sauce. If you’d like to make your own, check out Just One Cookbook’s ponzu recipe and sub dried shiitake to keep it vegan.
• Fresh Ginger: Just a little grated over the top sharpens and brightens each bite. It’s what makes this watermelon tuna sashimi pop against the smoky base.
• Smoked Salt: The finishing touch. It reinforces the seared, smoky vibe and adds depth you’d expect from actual sashimi. If you can’t find smoked salt, a pinch of flaky sea salt works in a pinch.
• Microgreens or Scallions: Not just garnish. These add crunch, freshness, and color that make the plate look sushi-bar ready.

How To Make

This all happens fast—you’re 20 minutes away from sashimi-style slices that feel sushi-bar fancy but come straight from a skillet. The sear is the trick: it caramelizes the fruit just enough to mimic the smoky, tender appearance of vegan sashimi. Here’s how to pull it off at home.

• Step 1: Prep the Watermelon – Cut thick, even slabs of seedless watermelon (about 1-inch thick). Pat them dry—too much moisture means more sputter once they hit the pan.
• Step 2: Heat the Skillet – Brush a cast-iron pan with olive oil and let it heat until shimmering (about 2–3 minutes). Hot oil = good sear. If it starts smoking, just lower the heat slightly.
• Step 3: Sear Until Golden – Lay the watermelon slabs into the skillet. Expect a little hiss and sputter—that’s normal. Sear one side for about 3 minutes, pressing gently with a spatula, until caramelized and golden. Flip and repeat until all sides are seared.
• Step 4: Slice and Serve – Transfer to a cutting board, let cool slightly, then slice into ¼-inch sashimi-style pieces. Drizzle with ponzu and ginger, sprinkle smoked salt, and garnish with microgreens. Serve with soy sauce for dipping, sushi-night style.

Pro Tip: Don’t overcrowd the pan—work in batches if needed. More space = better browning = more delicious watermelon tuna.

How To Serve

Think of this seared watermelon as your sushi-night chameleon—it plays well in so many setups. Whether you’re keeping it classic or mixing things up, here are some easy, flavorful ways to serve it:

Classic Sushi Bar Pairings

• Soy Sauce, Wasabi & Pickled Ginger: The essential trio for any vegan sashimi plate. A little heat, a little umami, and the perfect palate cleanser.
• Miso Soup: Light, warming, and savory—an easy side that balances the freshness of watermelon tuna.
• Seaweed Salad: Bright, sesame-forward, and a crunchy contrast to the soft, seared fruit.

Sushi-Night Staples

• Make It A Vegan Sushi Feast: Pair seared watermelon sashimi with our vegan California roll, Dynamite rolls, sweet potato tempura rolls, carrot lox sushi, or asparagus rolls. Hungry for more? Check out our vegan sushi roundup with 20+ sushi ideas.
• Build a Vegan Poke Bowl: Swap in this seared watermelon tuna for the baked version in our vegan poke bowl recipe. It’s a great way to enjoy sushi bar flavors in a bowl instead of in a roll.

Extra Ideas to Round Out the Meal

• Edamame: Steamed, salted, and snackable—classic sushi night energy.
• Spicy Mayo Drizzle: Mix vegan mayo with sriracha and lime for a creamy bang-bang style kick.
• Ponzu Twist: Double down on the citrus-soy flavors with a generous drizzle over sashimi slices.

FAQs

Love Vegan Seafood Recipes? Try These Next

• Crispy Vegan Fish Sandwich with Hearts of Palm
• Vegan Crab Cake Sliders
• Vegan Clam Chowder
• Sushi Burrito

We hope you love this watermelon tuna recipe! Please consider leaving a review and star rating if you make it. We love hearing from you!

Watermelon Tuna

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: erin wysocarski
• Total Time: 20 minutes
• Yield: 4 servings
• Diet: Vegan

Print Recipe

Pin Recipe

Description

Seared watermelon tuna is the clever plant-based twist that turns simple fruit into vegan sashimi in just 20 minutes. A hot skillet gives it smoky edges and a tender, sashimi-style bite, finished with ponzu, ginger, and smoked salt for that sushi-bar flavor at home. Slice it thin, serve it with soy sauce, and you’ve got watermelon tuna sashimi that’s fresh, fast, and perfect for sushi night in.

---

Ingredients

For the Watermelon

• 4 slabs seedless watermelon, about 4 inches long × 1 inch thick, patted dry
• 2 tablespoons olive oil

To Serve

• 4 teaspoons ponzu sauce (check ingredients to ensure it’s vegan)
• 1 teaspoon freshly grated ginger
• A few pinches smoked salt
• Microgreens or chopped scallions, for garnish
• Soy sauce or tamari, for dipping

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat the olive oil in a large cast-iron skillet over medium-high heat for 2–3 minutes (reduce heat if the oil begins to smoke).
2. Place the watermelon slabs into the skillet carefully—expect a little sputtering as the fruit hits the hot oil. If there’s a lot of sputtering, reduce the heat slightly.
3. Sear on one side for about 3 minutes, or until golden and caramelized, pressing gently with a spatula. Flip and sear the other sides for 2–3 minutes more, until all surfaces have a nice sear.
4. Transfer the seared watermelon to a cutting board and let cool slightly. Slice into ¼-inch thick pieces and arrange on plates.
5. Combine ponzu and grated ginger, then drizzle evenly over the slices. Sprinkle with smoked salt, garnish with microgreens or scallions, and serve with soy sauce for dipping.

Notes

• Watermelon Prep: Use seedless watermelon for best results. Even slabs (about 1-inch thick) sear evenly and slice neatly for sashimi-style pieces.
• Make Ahead: Seared watermelon tuna can be sliced and chilled up to a day in advance. Serve cold for sashimi-style sushi night or let it come to room temp before plating.
• Serving Ideas: Enjoy as vegan sashimi with soy sauce, layer onto sushi rice, or add it to poke bowls. It also works as a fun appetizer with microgreens and ponzu.
• Substitutions: If you can’t find ponzu, mix soy sauce with a splash of lime juice for similar brightness. Flaky sea salt can stand in for smoked salt if needed.
• Storage: Leftovers keep in a covered container in the fridge for 1–2 days. The texture softens, but the flavor stays bold.

• Prep Time: 5 minutes
• Cook Time: 15 minutes
• Category: Vegan Seafood
• Method: Seared
• Cuisine: Japanese-Inspired

This recipe was originally published in 2016 and updated in 2025 with new serving suggestions and clarified instructions.

The post Watermelon Tuna appeared first on Olives for Dinner.

The best thing about these spicy green beans? They go a little rogue. Grilled until blistered and smoky, then tossed in a sesame-slicked sambal glaze that clings to every charred edge—this is the kind of side dish that doesn’t sit quietly on the table. It’s fiery and textured, bold but balanced. The kind of recipe that turns “just green beans” into the first thing gone at the table.

There’s no long prep, no oven required, and no delicate timing. Just toss, grill, and drench in a chili-slicked dressing that somehow makes green beans feel … rebellious? They belong on a table with cold drinks, loud laughter, and something else sizzling nearby. They don’t hold back on flavor—they shout it, in the best possible way.

Quick Overview:

• Ready in 20 minutes
• Grilled until smoky and blistered
• Tossed in a spicy sambal-sesame glaze
• Vegan and gluten-free friendly
• Bold, bright, and perfect for summer tables

Why You’ll Love These Spicy Green Beans

There’s something oddly satisfying about taking a humble vegetable and turning it into a dish with edge. These spicy green beans don’t just show up—they show off. The grill brings char and smoke. The sambal hits fast and hot. The sesame glaze wraps it all together like it was always meant to be more than a side. Make them once, and you’ll start looking for excuses to make them again. Here’s more reasons to love this dish:

• Bold, Bright, and a Little Reckless: Grilled green beans already have their own thing going on—but add a slick of chili-sesame glaze and they become something else entirely. Smoky, spicy, slightly sweet, and a total green bean dream.
• Minimal Work, Maximum Payoff: You don’t need a long prep list or fancy tools. Just a hot grill, a quick toss, and a few pantry staples that deliver big flavor in about 20 minutes.
• The Glaze That Clings (and Sings): Toasted sesame oil, soy sauce, and sambal oelek fuse into a dressing that coats every bean with heat, depth, and a little attitude. It’s the kind of flavor that doesn’t fade after the first bite.
• Summer-Table Friendly: They play nice with whatever else you’re cooking—skewers, tofu, noodles, or cold beer. These beans bring the vibe without stealing the show.
• Easy to Adapt, Impossible to Forget: Want more heat? Add extra sambal. No grill? Use a grill pan or cast iron. However you make them, they’ll bring on the heat.

Key Ingredients

This is one of those recipes where a short list of ingredients pulls more than its weight. Each one brings something bold to the table—heat, crunch, depth, or that extra spark that makes these grilled green beans more than just a side. Here’s what you’ll need:

• Fresh Green Beans: Look for bright, snappy green beans with no limp spots. Their natural sweetness and crisp bite are the perfect contrast to the smoky char and fiery glaze. Trim the ends, but leave the rest whole so they blister beautifully on the grill.
• Toasted Sesame Oil: This is the base of the glaze—rich, nutty, and just shy of smoky. It clings to every bean and holds the sambal in place, helping the flavor caramelize where the heat hits hardest.
• Soy Sauce: Just a splash brings salt and umami to balance the spice. Regular soy sauce works great, but if you have dark soy on hand, it adds even more depth and color. Want to make this dish gluten-free? Use tamari instead.
• Sambal Oelek (or Chili Paste): The heat source, and the star of the show. Sambal adds brightness and bite without overwhelming the other flavors. Use as much or as little as you like—this recipe loves a little heat, but it’s easy to dial in.
• Sesame Seeds: A final sprinkle of texture. They toast slightly from the residual heat, adding crunch and a whisper of nuttiness that rounds everything out.
• Raw Red Onion: Thinly sliced and tossed in at the end, these add sharpness and snap. The contrast of cool, crisp onion against hot, spicy beans makes every bite hit just right.

How To Make

This is a side dish that thrives on simplicity. No fussy prep, no stovetop juggling—just a hot grill, a quick toss, and a bold glaze that turns fresh green beans into something unforgettable. Once your grill’s hot, you’re only about 10 minutes away from smoky, spicy magic.

• Step 1: Trim and Toss – Snap the ends off one pound of fresh green beans—this should take about 5–7 minutes, depending on your pace. Rinse and pat them dry, then toss them in a bowl with toasted sesame oil and soy sauce (or tamari if you’re keeping it gluten-free). This mixture will lightly coat the beans and help them caramelize on the grill.
• Step 2: Get a Good Char – Arrange the green beans in a single layer on a grill tray or basket. Grill over high heat for 8 to 10 minutes, turning once, until the skins are blistered and the beans are tender but still snappy. You’re looking for a deep char in spots—it’s where all that smoky flavor builds.
• Step 3: Sauce and Finish – Return the grilled green beans to the bowl and toss them in the leftover sesame-soy mixture. Drizzle with sambal (start with 1 tablespoon and add more to taste), then toss again until the beans are coated and glossy. Finish with a sprinkle of sesame seeds and raw red onion for crunch and bite.

How To Serve These Spicy Grilled Green Beans

They shine bright on their own—but they play even better when paired thoughtfully. These grilled green beans fit into a summer table with ease, offering smoke, crunch, and spice as an ideal complement to rich or bold mains. Whether you’re building a plant-based feast or just want a stand-out vegetable side, here’s how to round out the meal:

• Nestled against some vegan protein: The nutty, fiery glaze on the beans complements smoky proteins beautifully. Try pairing them with breaded tofu, tofu satay or seitan skewers for a cohesive, bold spread.
• Over noodle or rice bowls: Toss these spicy green beans into ramen noodles or salads with rice vinegar, carrot ribbons, and cilantro—or layer them on top of steamed jasmine rice with fresh herbs. Drizzle if you dare with even more sambal for a fusion grain bowl twist or even a vegan poke bowl.
• With a cooling side: Cut through the heat with something bright and lightly dressed—think shaved cucumber, pickled vegetables, or cold soba noodles.
• As part of a vegan BBQ or grill-out spread: These grilled green beans hold up next to classic BBQ flavors—corn, veggie burgers, vegan pulled pork sandwiches, roasted potatoes, or sliders. They bring zing and texture without stealing the show.
• Topped with extras for contrast: For extra brightness, squeeze lime juice over the beans or garnish with crispy shallots right before serving.

FAQs

If You Loved These Spicy Green Beans, Try These Next

• Golden Beets Recipe with Teriyaki Glaze
• Easy Vegan Broccoli Tots
• Deep-Fried Okra
• Air-Fried Buffalo Cauliflower

Did you try this spicy green beans recipe? Let us know! Drop a comment and a star rating below—your feedback helps others and makes our day.

Spicy Green Beans

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: erin wysocarski
• Total Time: 20 minutes
• Yield: 2 servings
• Diet: Vegan

Print Recipe

Pin Recipe

Description

These spicy green beans are smoky, fiery, and finished with a sesame-slicked sambal glaze that clings to every charred edge. They hit the grill fast, cook in under 10 minutes, and come out bold, blistered, and full of flavor. It’s the kind of side dish that turns simple green beans into the star of your summer spread.

---

Ingredients

• 1 pound fresh green beans, ends snapped off
• 2 tablespoons toasted sesame oil
• 2 teaspoons soy sauce (or tamari for gluten-free)
• 1–2 tablespoons sambal oelek, or to taste
• 2 tablespoons sesame seeds
• ⅓ cup raw red onion, sliced into thin half-moons

Cook Mode Prevent your screen from going dark

---

Instructions

1. Rinse the trimmed green beans and pat dry. Place in a large mixing bowl.
2. In a small bowl, whisk together the sesame oil and soy sauce. Drizzle over the green beans and toss well to coat.
3. Arrange the beans in a single layer on a grill tray or grill basket. Grill over high heat for 8–10 minutes, turning once, until lightly charred and tender.
4. Return the grilled green beans to the bowl. Drizzle with sambal (start with 1 tablespoon and adjust to taste), then toss again until evenly coated.
5. Sprinkle with sesame seeds and red onion. Serve warm or at room temperature.

Notes

• Sambal Heat Level: This recipe is flexible—start with 1 tablespoon if you prefer a milder kick, or go up to 2 tablespoons for a spicier finish. Add more at the end if you love extra heat.
• No Grill? Use a grill pan or cast iron skillet over high heat. You’ll still get that smoky char and blistered texture—just work in batches so the beans sear, not steam.
• Make It Gluten-Free: Use tamari instead of soy sauce for the same depth of flavor without the gluten.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The beans will soften slightly but still hold flavor.
• Reheating: Reheat in a hot skillet or air fryer to revive the texture—or enjoy cold tossed into noodle salads or grain bowls.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Side
• Method: Grilled
• Cuisine: Asian-inspired

Originally published in 2014, this recipe was updated in 2025 with expanded tips for serving and for clarity.

The post Spicy Green Beans appeared first on Olives for Dinner.

A good pasta night starts with the right sauce—something rich, velvety, and full of flavor. Enter this vegan alfredo sauce, a creamy, garlicky dream that clings to every strand of pasta like it was meant to be. It doesn’t just replace the classic—it owns it. No dairy, no fuss—just buttery cashew cream, melty vegan parmesan, and a little garlic magic to bring it all together.

The best part? It’s wildly easy. A quick blend, a little stovetop time, and in 20 minutes, you’ve got a sauce that’s thick, silky, and ready to coat your favorite pasta. Whether you’re keeping it simple or loading it up with mushrooms, greens, or smoky shiitake bacon, or this tempeh bacon, this dairy-free alfredo sauce is here to make your next bowl of pasta an event.

Why You’ll Love This Vegan Alfredo Sauce

Not all dairy-free alfredo sauces are created equal—some are too thin, some taste off, and some just don’t hit that creamy, indulgent note. This one? It nails it. Here’s why you’ll want to keep this recipe on repeat:

• Creamy, dreamy, and ridiculously rich: This sauce clings to pasta like a velvety hug, thanks to rich cashew cream and melty vegan parmesan.
• Easy but fancy: It comes together in 20 minutes, but tastes like it came from your favorite Italian restaurant.
• Garlic lovers, rejoice: Just the right amount of roasted garlic flavor makes this sauce an instant favorite.
• Customizable: Toss in mushrooms, greens, or smoky shiitake bacon. Or don’t. It’s perfect either way.
• Leftovers = magic: The sauce thickens up even more in the fridge, making tomorrow’s pasta even better and vegan meal prep a breeze.

This is comfort food at its best—big, bold, and loaded with flavor.

Key Ingredients

A great alfredo sauce is all about luxurious texture and bold, cheesy flavor—and we’re getting there without a drop of dairy. The key? A handful of simple ingredients, each pulling its weight to create that rich, silky, restaurant-level sauce that clings to pasta like a charm. Here’s what you’ll need:

• Cashews: The Secret to a Creamy Sauce – Cashews do something kind of magical when blended—they turn into a buttery, thick, ultra-smooth cream that rivals any dairy-based alfredo. Soak them first, and they’ll blend effortlessly into a silky sauce without a hint of graininess.
• Vegan Butter: The Indulgent Factor – A little bit of vegan butter ups the richness and gives this sauce that classic restaurant-style decadence. We used Miyoko’s because it’s cultured and flavorful, but Earth Balance and Violife Plant Butter work beautifully too.
• White Onion: Sweet, Savory, Essential – Instead of heavy cream, we’re coaxing out natural sweetness and depth by sautéing onions in plant-based butter until they’re soft and golden. This adds richness without making the sauce taste oniony—just a subtle, savory balance.
• Vegan Parmesan: The Big Cheese Energy – This is where that signature cheesy bite comes in. Vegan parmesan melts straight into the sauce, adding bold umami depth and a little saltiness. Best brands? Try Forager, Violife, Follow Your Heart, or Trader Joe’s.
• Garlic Powder: Subtle but Essential – Fresh garlic is great, but in a smooth, creamy sauce, garlic powder blends in seamlessly without overpowering everything. It’s an easy way to add warm, nutty depth.
• Lemon Juice: The Brightness Factor – A squeeze of lemon at the end lifts the richness and keeps the flavors balanced. It doesn’t make the sauce taste lemony—it just keeps things from feeling too heavy. Think of it as the flavor whisperer in the background, making sure everything stays vibrant.
• Chives: Optional but Highly Recommended – A sprinkle of chopped chives on top? Not required, but definitely encouraged. They add a hint of freshness, a little color, and a mild oniony pop that makes the whole dish feel fancy with minimal effort.

How to Make the Creamiest Vegan Alfredo

A good alfredo sauce should be lusciously creamy, deeply savory, and cling to pasta like a dream. This one checks all the boxes—and comes together in just 20 minutes. It’s mostly hands-off, but the result tastes like you put in serious effort. For full recipe instructions, scroll to the end of this post!

• Step 1: Blend Up That Cashew Cream – Soak the cashews overnight (or do a quick hot water soak if you’re short on time), then blend with a little water until ultra-smooth. This is what gives the sauce its buttery, silky texture—no dairy required.
• Step 2: Sauté the Onions in Vegan Butter – Melt vegan butter in a pan, then let those onions cook low and slow until soft and golden. This adds a subtle sweetness and deepens the richness without overpowering the sauce.
• Step 3: Stir in Vegan Parmesan & Garlic Powder – Once the onions are soft, stir in vegan parmesan shreds and garlic powder. The cheese starts to melt, infusing the butter with a bold, savory bite that makes this sauce next-level.
• Step 4: Blend Everything Together – Transfer the onion mixture to a blender, add the cashew cream, and blend until completely smooth and velvety. This is where the magic happens—it goes from a handful of ingredients to a restaurant-worthy sauce.
• Step 5: Finish with Lemon Juice & Chives – A squeeze of lemon balances the richness (without making it taste lemony!), and the chives add a touch of freshness. At this point, you can thin it out with pasta water until you hit that perfect, glossy, pourable consistency.

Pro Tips for the Creamiest Cashew Alfredo Sauce

A good alfredo sauce should feel luxuriously rich, effortlessly smooth, and just the right amount of garlicky. The best part? You don’t need dairy (or advanced kitchen skills) to make it happen. Here’s how to take your vegan alfredo from great to completely unforgettable.

• Soak (or Boil) Your Cashews: For the silkiest sauce, give those cashews a little spa treatment. An overnight soak makes blending effortless, but if you’re short on time, pour boiling water over them and soak for 10 minutes. Either way, you want them super soft to ensure a totally smooth finish.
• Cook the Onions Until Sweet & Soft: Don’t rush this step—a little patience here brings major flavor payoff. Cooking the onions low and slow unlocks their natural sweetness, which balances the richness of the cashew cream and cheese.
• Use a High-Speed Blender: A good blender makes all the difference. If yours isn’t high-powered, blend for an extra minute or two and scrape down the sides as needed. The goal? No tiny cashew bits—just pure, velvety smoothness.
• Don’t Skip the Lemon Juice: It’s not here to make your sauce taste citrusy—it’s here to cut through the richness and keep every bite balanced. Just a small squeeze at the end keeps things bright and creamy (not heavy and cloying).
• Adjust Consistency with Pasta Water: A splash of reserved pasta water loosens up the sauce and helps it cling to every noodle like it was made for it (because it was). Start with a couple of tablespoons and stir until you hit that perfect, glossy texture.

How To Use This Rich And Creamy Alfredo Sauce

Sure, you could toss this creamy, garlicky magic with a bowl of pasta and call it a day. But why stop there? This vegan cream sauce for pasta deserves the spotlight in all kinds of meals—some classic, some unexpected, all ridiculously good.

Classic Pasta Pairings

• Fettuccine Alfredo: The OG creamy pasta choice. Thick noodles, rich sauce, pure comfort.
• Pasta Bake: Toss it with cooked pasta, top with breadcrumbs, bake until golden and bubbly.
• Ravioli or Tortellini: A next-level move: vegan cheese-stuffed ravioli bathed in this luscious sauce.

Veggie-Powered Twists

• Creamy Mushroom Alfredo: Sautéed mushrooms soak up the sauce like sponges for an umami-packed bite.
• Garlic Roasted Broccoli: Spoon the sauce over crispy roasted broccoli for an instant side dish upgrade.
• Spaghetti Squash Alfredo: Light but still rich—spaghetti squash pulls off a shockingly good pasta impersonation.

Unexpected (But Genius) Uses

• Vegan Alfredo Pizza: Swap out tomato sauce for this creamy dream, top with mushrooms, spinach, and vegan cheese.
• Dipping Sauce: Dunk garlic bread, fresh focaccia, soft pretzels, or crispy tofu bites straight into it. No regrets.
• White Lasagna: Layer it with roasted veggies and no-boil lasagna noodles for a creamy, dreamy twist on a classic.

However you serve it, this sauce is ready to impress.

FAQs

More Vegan Pasta Dishes To Try Next

• Vegan Mushroom Stroganoff
• White Wine Sauce For Pasta
• Creamy Pasta with Vegan Scallops
• Vegan Scallops in Pasta with a Mint-Pea Puree

Have you made this vegan alfredo sauce recipe? Let us know! Drop a comment and a star rating below—your feedback helps others and makes our day.

Vegan Alfredo Sauce

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: erin wysocarski
• Total Time: 20 minutes
• Yield: 3 cups
• Diet: Vegan

Print Recipe

Pin Recipe

Description

If a sauce could be a main character, this vegan alfredo sauce would be it. Creamy cashew richness, melty vegan parmesan, and just the right hit of garlic come together in 20 minutes—fast enough for a weeknight but fancy enough for date night. It’s the kind of sauce that makes any bowl of pasta feel like an event.

---

Ingredients

For The Vegan Alfredo Sauce

• 1 cup raw cashews, soaked in plenty of water overnight
• 1/4 cup vegan butter (I used Miyoko’s cultured vegan butter)
• 1 cup diced white onion
• 7 oz. vegan parmesan cheese shreds (I used Forager parmesan shreds)
• 1/2 teaspoon garlic powder
• 1 squeeze of lemon
• 1 TB finely chopped chives (optional)

To Serve

• 2 servings of pasta (I used tagliatelle)
• 2 recipes of shiitake bacon
• the zest from half a lemon
• a couple small squeezes of lemon
• 1 TB chopped chives, to garnish
• 1/4 cup flat parsley, to garnish

Cook Mode Prevent your screen from going dark

---

Instructions

To Make the Vegan Alfredo Sauce

1. Blend the Cashews: Drain and rinse the soaked cashews, then add them to a high-speed blender. Pour in just enough water to slightly cover them. Start blending on low, gradually increasing to high speed, and blend for about 30 seconds or until completely smooth.
2. Sauté the Onions: Melt the vegan butter in a small Dutch oven or heavy-bottomed pot over medium heat. Add the diced onions and cook for about 5 minutes, stirring occasionally, until soft and fragrant.
3. Melt the Vegan Parmesan: Stir in the vegan parmesan shreds, reduce the heat to medium-low, and cover. Let them melt for 2–3 minutes—they don’t need to be fully melted, just softened.
4. Blend Until Velvety: Transfer the onion-parmesan mixture to the blender. Add the garlic powder and blend until completely smooth and creamy.
5. Finish with Lemon & Chives: Add a squeeze of fresh lemon juice and chives (if using), then blend briefly to combine.

To Assemble the Dish

1. Cook the Pasta: Prepare the pasta of your choice according to package instructions. Before draining, reserve 1 cup of the pasta water—this will help thin the sauce later if needed.
2. Toss with Alfredo Sauce: In a large bowl, combine the pasta with the desired amount of vegan Alfredo sauce. Add a few splashes of the reserved pasta water, stirring until the sauce reaches your preferred consistency.
3. Add Finishing Touches: Fold in the shiitake bacon and lemon zest for extra flavor.
4. Serve & Garnish: Divide into bowls, top with chopped chives and parsley, and finish with an extra squeeze of lemon if desired. Serve immediately and enjoy!

Notes

Storage & Reheating

• Refrigerate: Store leftover vegan Alfredo sauce in an airtight container in the fridge for up to 5 days. The sauce will thicken as it chills.
• Reheat: Warm it gently in a saucepan over low heat, stirring frequently. If it’s too thick, add a splash of pasta water, plant milk, or vegetable broth to bring back that silky consistency. Avoid high heat—it can cause the sauce to separate.

Freezing

• This sauce freezes well! Let it cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months.
• To reheat, thaw in the fridge overnight, then warm on the stovetop over low heat, whisking in a little liquid as needed.

Meal Prep Tips

• Make Ahead: Blend the sauce up to 3 days in advance and store it in the fridge. Warm and thin it out with a splash of liquid before serving.
• Double It! This sauce is easy to scale up for meal prep. Freeze portions in single-serving containers for quick weeknight dinners.

Troubleshooting

• Too Thick? Add a little pasta water, plant milk, or broth and stir until smooth.
• Too Thin? Simmer over low heat for a few minutes to reduce, or blend in a few soaked cashews for extra body.
• Not Cheesy Enough? Add an extra sprinkle of vegan parmesan or a touch of nutritional yeast for more umami depth.
• Want More Garlic? Stir in a little roasted garlic or sautéed fresh garlic for extra flavor.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Dinner
• Method: Sautéed, Blended
• Cuisine: Italian

The post Vegan Alfredo Sauce appeared first on Olives for Dinner.

You know that feeling when dinnertime rolls around, and you want something really good—but also really easy? Same. That’s exactly how these smoky roasted cauliflower tacos came to life. The oven does most of the work, giving the cauliflower a deep, golden char while you blend up a creamy chipotle sauce that takes about a minute. The result? A taco that feels restaurant-level good but is secretly effortless.

Every bite is smoky, tangy, creamy, and just the right amount of spicy—wrapped up in a warm tortilla and topped with all the fresh, bright things. It’s a weeknight win, but also one of those meals that makes dinner feel a little extra special. And bonus? It meal preps beautifully, meaning you can have taco night twice if you’re lucky.

Why You’ll Love This Vegan Taco Recipe

Some meals just check all the boxes, and this is one of them. These smoky roasted cauliflower tacos are easy to make, packed with bold flavor, and the kind of dinner that feels effortless but still a little special. Whether you’re looking for a quick weeknight meal, something meal-prep friendly, or just a solid taco recipe—this one delivers. Here’s more reasons why you’ll love it:

• Smoky & Flavorful: Roasting cauliflower with chipotle and adobo sauce brings deep, smoky heat that makes every bite bold and satisfying.
• Ready in 40 Minutes: Minimal prep, the oven does most of the work, and everything comes together fast.
• Naturally Vegan & Easy to Customize: Keep it classic or add protein, swap sauces, or load up on toppings—it’s flexible and works for everyone.
• That Sauce Though: The creamy chipotle sauce ties everything together with a rich, tangy, slightly spicy kick.
• Meal-Prep Friendly: Roast the cauliflower and make the sauce ahead, then assemble fresh for a quick, no-stress meal.

Ingredients You’ll Need

Every ingredient in these smoky roasted cauliflower tacos pulls its weight—bringing in bold flavors, creamy textures, and the perfect balance of heat and freshness. The best part? This is a short, simple ingredient list with big impact. Here’s what makes each one essential:

How To Roast Cauliflower for Tacos

• Cauliflower: The heart of these tacos. Roasting deepens its flavor and gives it crispy edges while soaking up all the smoky, spiced goodness. Tip: To get the best caramelization, don’t overcrowd the pan—give each piece some space.
• Chipotle Peppers in Adobo: These little powerhouses bring smoky, spicy depth to the cauliflower. Use one for mild heat, two for a bolder kick! Don’t toss any of the adobo sauce—reserve and use it to add extra richness and complexity.

Creamy Chipotle Sauce Ingredients

• Vegan Sour Cream: The perfect cool, creamy contrast to the smoky cauliflower. It smooths everything out while adding a little tang. You can swap this for cashew cream or a thick, unflavored and unsweetened vegan yogurt if needed. Try our homemade vegan yogurt for a wholesome DIY choice!
• Garlic: A small but mighty ingredient! Raw garlic gives the chipotle cream a punchy, savory bite, balancing out the richness.
• Fresh Lime Juice: Brightens up the sauce and cuts through the spice. Always use fresh lime juice—it makes a difference!

Building the Perfect Vegan Taco

• Corn Tortillas: The classic base for tacos, adding that slightly chewy, lightly toasted texture that holds everything together.
• Avocado: Because tacos and avocado belong together. The buttery, creamy texture pairs perfectly with the smoky cauliflower and zesty sauce.
• Cilantro: A fresh, herbaceous kick that makes everything pop. If you’re in the cilantro-tastes-like-soap club, swap it for fresh parsley or thinly sliced green onions.
• Lime Wedges: A final squeeze of fresh lime juice right before eating wakes up all the flavors. Don’t skip this part!

Make It Your Own: Variations & Customizations

One of the best things about this vegan taco recipe is how easy it is to customize. Whether you want to amp up the heat, add extra protein, or switch up the toppings, these smoky roasted cauliflower tacos are flexible enough to make them exactly how you like. Here are a few ways to switch things up:

Want More (or Less) Heat?

• Spicy: Add an extra chipotle pepper or a pinch of cayenne to the sauce. A drizzle of hot sauce or pickled jalapeños wouldn’t hurt either.
• Mild: Use just half a chipotle pepper and skip the adobo sauce for a subtle smoky flavor without the heat.

Sauce Swaps

• Cashew Cream: Blend soaked cashews with lime juice, garlic, and water for a creamy, homemade alternative.
• Tahini Sauce: Adds a nutty, slightly earthy flavor that pairs well with smoky cauliflower.
• Guacamole: Skip the sauce altogether and load up with mashed avocado and a squeeze of lime.

Protein Add-Ins

• Black Beans or Refried Beans: Spread a layer on the tortilla before adding the cauliflower for extra heartiness.
• Crispy Tofu or Tempeh: Crumbled, seasoned, and pan-fried for a protein boost.
• Grilled Mushrooms: If you love a meaty bite, smoky grilled mushrooms are a great addition.

Tortilla Choices

• Flour Tortillas: A softer, slightly chewier option if you’re not a corn tortilla purist.
• Lettuce Wraps: Swap tortillas for crisp romaine or butter lettuce for a light, fresh twist.
• Hard Shell Tacos: If you love crunch, go for it!

Extra Topping Ideas

• Pickled red onions for a tangy bite.
• Shredded cabbage for a little extra crunch.
• Roasted corn or mango salsa for a touch of sweetness.

Whether you keep it simple and classic or load them up with all the extras, these tacos are easy to make your own.

How to Make These Smoky Roasted Cauliflower Tacos

This vegan taco recipe is the perfect mix of bold flavor and effortless cooking—the oven does most of the work, and all you have to do is blend up a quick sauce and assemble. The result? A smoky, creamy, flavor-packed taco night without the stress. Here’s what you’ll do. For full recipe details, scroll to the end of this post!

Step 1: Roast the Cauliflower – Preheat your oven to 400°F and line a baking sheet with parchment. Toss the cauliflower with chipotle peppers, adobo sauce, salt, and pepper, then spread it out in a single layer. Roast until golden and tender, flipping halfway through for even browning.

Step 2: Make the Chipotle Cream – In a small blender or food processor, combine vegan sour cream, chipotle, garlic, lime juice, and a pinch of salt. Blend until smooth and creamy. Taste and adjust—more lime for brightness, more chipotle for spice!

Step 3: Warm the Tortillas – Heat corn tortillas in a dry skillet for 30 seconds per side or directly over a gas flame for a slight char. This makes them softer, more flavorful, and less likely to break when filled.

Step 4: Assemble the Tacos – Spread a spoonful of chipotle cream onto each tortilla, then pile on the roasted cauliflower, avocado slices, and fresh cilantro.

Step 5: Serve & Enjoy! – Finish with a squeeze of fresh lime and any extra toppings you love—think pickled onions, shredded cabbage, or a drizzle of hot sauce. Serve immediately and get ready for a seriously good taco night!

Best Sides for Your Vegan Taco Night

These smoky roasted cauliflower tacos are amazing on their own, but pairing this vegan taco recipe with the right sides and toppings can take taco night to the next level. Whether you’re craving something fresh, crunchy, or a little indulgent, here are some easy and delicious ideas to round out your meal.

Fresh & Flavorful Additions

• Guacamole: Because tacos and guac are a perfect match. Keep it simple with mashed avocado, lime, and salt, or go all out with diced tomatoes, onions, and cilantro.
• Pico de Gallo: A fresh, juicy mix of tomatoes, onions, jalapeño, lime, and cilantro. Adds brightness and a little crunch.
• Pickled Red Onions: Tangy, vibrant, and ridiculously easy to make. Just soak thinly sliced onions in vinegar, salt, and a touch of sweetness.

Side Dishes for the Ultimate Taco Night

• Mexican Street Corn (Elote or Esquites): Grilled corn slathered in lime, vegan mayo, and chili powder or served in a cup as esquites.
• Refried Black Beans: Creamy, smoky, and the perfect hearty side to balance the tacos.
• Cilantro Lime Rice: Light, fluffy, and infused with citrusy brightness. A great way to bulk up the meal!

Extra Heat & Flavor Boosters

• Hot Sauce Bar: Set out different hot sauces for everyone to customize their spice level. Try smoky chipotle, classic verde, or something with a fruity kick.
• Crispy Tortilla Chips: Serve with salsa, guac, or a vegan queso for extra crunch.
• Lime Wedges: A final squeeze of lime ties everything together—don’t skip it!

Whether you’re keeping it simple with a side of guac or going all-in with rice, beans, and elote, these tacos fit right into any taco night lineup.

FAQs

More Easy Vegan Taco Recipes To Try

• Veggie Grill Menu’s Koreatown Tacos
• Bang Bang Cauliflower Tacos
• Oyster Mushroom Tacos with Chipotle-Lime Sauce
• Korean-Style Tacos
• Crispy Hearts of Palm Tacos

Did you try this vegan taco recipe? I’d love to hear how it turned out. Leave a star rating and a comment below—your feedback makes my day!

Vegan Taco Recipe with Smoky Roasted Cauliflower

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: erin wysocarski
• Total Time: 40 minutes
• Yield: 4 servings
• Diet: Vegan

Print Recipe

Pin Recipe

Description

Smoky, spicy, and ridiculously easy—this vegan taco recipe is all about bold flavors with minimal effort. Roasted cauliflower brings the charred, crispy edges, while a creamy chipotle sauce ties everything together in the best way. Perfect for weeknights, meal prep, or when you just need tacos (aka always). 

---

Ingredients

For the Roasted Cauliflower:

• 1 medium head cauliflower, cut into small florets
• 2 tablespoons neutral oil (canola, grapeseed, or avocado oil)
• 1 chipotle pepper from canned chipotles in adobo, finely minced
• 1 tablespoon adobo sauce (from the same can)
• ½ teaspoon sea salt
• Freshly ground black pepper, to taste

For the Chipotle Sauce:

• 7 ounces vegan sour cream 
• 1 chipotle pepper from canned chipotles in adobo sauce
• 1 teaspoon minced garlic
• 2 teaspoons fresh lime juice
• Sea salt, to taste

For Assembling the Tacos:

• 8 small corn tortillas, warmed
• 1 ripe avocado, sliced
• A handful of fresh cilantro leaves
• Lime wedges, for serving

Cook Mode Prevent your screen from going dark

---

Instructions

Roast the Cauliflower:

1. Preheat your oven to 400°F. Line a large baking sheet with parchment paper or a silicone mat.
2. In a large bowl, toss the cauliflower florets with oil, minced chipotle pepper, adobo sauce, salt, and black pepper until evenly coated.
3. Spread the cauliflower in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden brown and slightly crispy.

Make the Chipotle Sauce:

1. In a small food processor or blender, combine the vegan sour cream, chipotle pepper, garlic, lime juice, and a pinch of salt. Blend until smooth. Taste and adjust the seasoning, adding more salt or lime juice if needed.

Assemble the Tacos:

1. Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side or directly over a gas flame for a slight char.
2. Spread a spoonful of the chipotle sauce on each tortilla, then top with roasted cauliflower, avocado slices, and fresh cilantro.
3. Serve immediately with lime wedges on the side for extra brightness.

Recipe Tweaks & Options:

• Make it crispier? Roast the cauliflower at 425°F or broil for the last 2–3 minutes.
• Lower the spice? Reduce the chipotle or skip the adobo sauce.
• More heat? Add a pinch of cayenne or extra chipotle to the sauce.
• Meal-prep friendly? Roast the cauliflower and make the sauce ahead—store separately and assemble fresh for best texture.

Notes

Storage & Reheating:

• Cauliflower: Store roasted cauliflower in an airtight container in the fridge for up to 4 days.
• Chipotle Sauce: Keeps well for up to 1 week in a sealed jar.
• Roasted cauliflower freezes well! Spread on a baking sheet to freeze individually, then transfer to an airtight container. Reheat in the oven at 400°F for 10 minutes for the best texture. The chipotle sauce isn’t ideal for freezing, but you can make it fresh in minutes.
• Reheating: For best texture, reheat cauliflower in a skillet over medium heat or in the oven at 350°F for 5–10 minutes. Avoid microwaving, as it softens the edges.

Make-Ahead Tips:

• Prep in Advance: Roast the cauliflower and blend the sauce ahead of time. Just warm the tortillas and assemble when ready to eat!

Gluten-Free Option:

• Use 100% corn tortillas or your favorite certified gluten-free option.

Air Fryer Variation:

• For extra crispiness: Air-fry seasoned cauliflower at 400°F for 15 minutes, shaking halfway through.

Easy Customizations:

• Boost the protein: Add black beans or refried beans to make these tacos more filling.
• Switch up the toppings: Try pickled red onions, shredded cabbage, or a drizzle of hot sauce for extra flavor.
• Sauce swap: Prefer a homemade option? Use a cashew-based crema instead of vegan sour cream.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Baked, Roasted
• Cuisine: American, Mexican-Inspired

The post Vegan Taco Recipe With Smoky Roasted Cauliflower appeared first on Olives for Dinner.

The best part about making vegan bourguignon isn’t just the first bite (which, by the way, is incredible). It’s the moment your kitchen starts smelling like a tiny, cozy French bistro—red wine bubbling away, garlic and thyme working their magic, mushrooms getting deep and savory. The seitan soaks up every drop of that rich, wine-infused sauce, while everything else softens into buttery, melt-in-your-mouth perfection. You just need two pots, a little time, and some patience to let the magic happen—because while it sounds fancy, it’s actually the kind of meal that mostly takes care of itself.

If you can slice mushrooms and stir, you can make this. And when it all comes together? Oh, it’s a good one. This seitan bourguignon is hearty, rich, and made for slowing down and savoring. Just grab a spoon, some mashed potatoes or a hunk of crusty bread, and settle in. If this kind of vegan comfort food speaks to you, you’ll probably love this vegan mushroom stroganoff—same cozy vibes, just a little extra decadent.

Why You’ll Love This Vegan Bourguignon

This is the kind of meal that makes your whole kitchen smell incredible long before you take the first bite. The scent of red wine, mushrooms, and thyme bubbling away is reason enough to make this vegan bourguignon—but the deep, slow-simmered flavor? That’s what makes it unforgettable. Whether you’re cooking for a cozy winter dinner, date night, or special occasion, this dish brings all the richness of classic bourguignon, minus the meat. Here are more reasons you’ll love it:

• Deep, Slow-Simmered Flavor: This isn’t a rush-it-on-a-weeknight kind of meal—it’s a simmer-low, sip-wine, and let-the-aromas-work-their-magic kind of meal. The slow cooking process deepens the flavors and makes every bite rich, hearty, and full of umami.
• Cozy Yet Elegant: It’s as comforting as a big bowl of stew but with a little extra elegance. Perfect for date nights, dinner parties, or just an excuse to eat something that feels special on a random weeknight.
• The Perfect Meatless Swap: Seitan holds up beautifully in this dish, giving it that hearty, slow-braised feel without any beef. Never cooked with seitan before? Check out our seitan guide for all the details on mastering wheat meat!
• Made for Soaking Up Every Last Drop: The rich, wine-infused sauce is the real star here, and you’ll want something to catch every last bit of it. Whether it’s a pile of creamy mashed potatoes or a hunk of crusty bread, this dish is built for slow bites and serious comfort.

What Is Vegan Bourguignon?

Traditional beef bourguignon is a slow-simmered French stew made with red wine, aromatics, and tender beef. It’s rich, deeply savory, and the kind of meal that feels like a hug in a bowl. This vegan bourguignon keeps all that cozy, slow-cooked goodness—just without the meat. Instead, we’re using seitan, a plant-based protein that mimics the hearty texture of slow-braised beef.

Like the classic, this recipe features mushrooms, carrots, pearl onions, and a velvety red wine sauce that develops layer after layer of flavor as it simmers. The result? A hearty, umami-packed dish that tastes like it’s been cooking all day—but only takes a couple of hours.

Not familiar with seitan? It’s made from wheat gluten and soaks up flavor like a pro. It gives this seitan bourguignon the perfect balance of meaty texture and rich, deep flavor. Plus, it’s one of the best plant-based protein sources out there.

Between the slow simmer, the umami-rich ingredients, and that red wine-infused magic, this dish is proof that French comfort food can be just as indulgent without the beef.

Key Ingredients for Seitan Bourguignon

A great bourguignon is all about layers of flavor—and even without the beef, this one delivers. Seitan gives it that slow-braised heartiness, mushrooms add deep umami, and red wine pulls everything together into a rich, velvety sauce. The aromatics and herbs? They’re the secret to that slow-simmered depth that makes every bite taste like it’s been cooking for hours. Here’s what makes this vegan bourguignon (and your kitchen) smell absolutely amazing:

The Core Components

• Seitan: The “beef” of our bourguignon. Firm, chewy, and perfect for soaking up sauce. If you haven’t cooked with it before, think of it as the ultimate flavor sponge.
• Brown Mushrooms: These add deep, earthy umami, giving the stew richness and depth. They also help replace the savoriness you’d get from beef.
• Shallots & Garlic: These two start things off right, building a base of flavor that gives this dish its signature slow-cooked taste.
• Carrots & Pearl Onions: Classic French stew essentials. The carrots add a touch of natural sweetness, while the pearl onions turn melty and rich as they simmer in the sauce.

The Flavor Makers

• Red Wine: The backbone of any bourguignon. It adds depth, acidity, and complexity to the sauce. (Be sure to use a vegan-friendly wine—Barnivore can help.)
• Thyme & Bay Leaves: The French herb power duo. Thyme brings a subtle woodsy flavor, while bay leaves add an aromatic, slow-cooked magic.
• Vegan Butter & Olive Oil: A little of both creates a rich, well-balanced base. Olive oil helps with browning, while vegan butter adds that extra touch of indulgence.

How To Make Vegan Bourguignon (Step-by-Step Guide)

This vegan bourguignon is the perfect mix of hands-off slow simmering and a few key steps that build deep, rich flavor. The process is simple: brown the seitan, get those mushrooms golden and savory, deglaze with wine, and let the oven do the rest. While it simmers, the sauce thickens, the flavors deepen, and your kitchen smells absolutely unreal.

Here’s the breakdown—for full recipe instructions, scroll to the end of this post!

• Step 1: Sear the Seitan – Browning seitan first builds a rich base for this vegan bourguignon. Heat a mix of vegan butter and olive oil in a Dutch oven, then sear the seitan on both sides until golden. This adds depth to the sauce and gives the seitan a slightly crisped texture before it soaks up all that wine-infused goodness.
• Step 2: Sauté Mushrooms & Aromatics – Next up: the umami bomb. Toss brown mushrooms into the pot and let them cook down until golden. Then, add shallots and garlic, stirring until fragrant. This is where the flavor really starts to build.
• Step 3: Add the Wine & Herbs – This is where the magic happens—your kitchen will smell unbelievable. Pour in a full-bodied red wine, scraping up all those caramelized bits from the bottom of the pot. Add thyme, bay leaves, and a little black pepper, then let it all simmer until the wine reduces slightly.
• Step 4: Slow Simmer in the Oven – Like classic French stews, this one only gets better with time. Cover the pot and transfer it to a 350°F oven for about 90 minutes. The slow, gentle heat lets the flavors meld and creates that signature silky, rich sauce.
• Step 5: Cook the Carrots & Onions Separately – While the stew is in the oven, sauté the carrots and pearl onions in a separate pan. Keeping them slightly firmer adds great texture and prevents them from getting too soft. A little vegan bacon and liquid smoke in this step adds an extra punch of flavor.
• Step 6: Combine & Serve – Once the bourguignon is done simmering, stir in the carrots and onions, remove the bay leaves, and get ready to serve. Pair it with mashed potatoes, crusty bread, or buttered noodles. If you’re feeling extra indulgent, a drizzle of homemade garlic confit takes it to the next level.

How to Serve Vegan Bourguignon

This vegan bourguignon is all about that slow-simmered, deep, velvety sauce, which means you need something to soak up every last drop. Whether you’re in the mood for creamy mashed potatoes, twirl-worthy noodles, or something with a little crunch, these classic pairings make every bite even better.

• Mashed Potatoes: The ultimate creamy base. Rich, buttery, and ridiculously smooth, mashed potatoes were made for this. The way they soak up that wine-infused sauce? Absolute perfection.
• Crusty Bread: Perfect for sopping up sauce. When the sauce is this good, you need something sturdy to mop it all up. A warm, crusty baguette or a slice of homemade focaccia does the job beautifully.
• Buttered Noodles: A simple, indulgent classic. A French-meets-comfort-food move: twirl up a forkful of buttery noodles drenched in that slow-simmered sauce. Nothing fancy, just ridiculously good.
• Rice Pilaf: A lighter, equally delicious option. Fluffy, garlicky rice catches all the richness without feeling too heavy. If you want to switch things up while still letting the bourguignon steal the show, this is the move.

No matter how you serve it, this is slow-simmered, deep-flavored comfort at its best. Just grab a glass of red wine, settle in, and enjoy every bite.

Tips & Tricks for the Best Vegan Bourguignon

A good vegan bourguignon is all about rich flavor, slow simmering, and just the right balance of depth and texture. But if you want to take it from great to absolutely unforgettable, a few simple tweaks make all the difference. From picking the right wine to letting the flavors develop overnight, these pro-level tips guarantee a stew that’s as good—if not better—than the classic.

• Choose the Right Wine: For the best vegan bourguignon, use a full-bodied red wine like Cabernet Sauvignon or Pinot Noir. These wines bring out the depth and richness of the sauce, making the final dish taste like it’s been slow-cooked for hours (which, to be fair, it has).
• Make It Ahead for Even Better Flavor: Bourguignon is one of those magical dishes that gets better with time. Make it a day ahead, let it chill in the fridge, and when you reheat it, the flavors will have deepened into something truly next-level. Perfect for meal prep or an easy, impressive dinner party move.
• Yes, It Freezes Like a Dream: If you somehow have leftovers (or just love planning ahead), this stew freezes beautifully for up to 3 months. Store it in an airtight container, and when you’re ready to enjoy, let it thaw in the fridge overnight and reheat gently on the stovetop.
• Get That Perfect Texture: Want the best bite in every spoonful? Don’t skip the step of cooking the carrots and pearl onions separately. It keeps them slightly firmer, adding a little texture contrast to the rich, slow-simmered sauce.

Troubleshooting: Too Thin? Too Thick?

• If the sauce is too thin: Simmer it uncovered for a few minutes to reduce, or stir in a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water).
• If it’s too thick: A splash of vegetable broth or even a bit of extra wine will loosen it up beautifully.

A little patience, the right ingredients, and these tips are all you need to make the kind of vegan bourguignon that feels like a warm, slow-cooked hug.

FAQs

Got questions? We’ve got answers. Whether you’re wondering about wine swaps, protein alternatives, or what makes bourguignon different from your average stew, here’s everything you need to know about making the best vegan bourguignon.

More Cozy Vegan Comfort Food Recipes To Try

• Sweet Potato Burritos
• Vegan Alfredo Pasta
• New England Clamless Chowder
• Cauliflower and Mushroom Curry

If you try this vegan bourguignon recipe, please leave a comment and star rating below. Your feedback helps others find my content and makes my day!

Vegan Bourguignon With Seitan

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

• Author: erin wysocarski
• Total Time: 2 hours
• Yield: 4 servings
• Diet: Vegan

Print Recipe

Pin Recipe

Description

This vegan bourguignon is rich, cozy, and slow-simmered to perfection, with tender seitan, hearty mushrooms, and a velvety red wine sauce. It’s a plant-based take on the French classic that’s surprisingly hands-off but captures all the depth of a traditional bourguignon. Serve it over mashed potatoes, crusty bread, or buttered noodles—and don’t skip the leftovers, because it’s even better the next day!

---

Ingredients

for the stew

• 1 tablespoon vegan butter
• 1 tablespoon olive oil
• 12 oz. seitan, sliced
• 16 oz. brown mushrooms, quartered
• 1 teaspoon salt, divided
• 1 teaspoon pepper, divided
• 1 cup sliced shallots
• 1/2 head garlic, minced
• 1 tablespoon all-purpose flour
• one bottle of cabernet sauvignon
• 2 bay leaves
• a few sprigs fresh thyme

for the vegetables

• 2 tablespoons refined coconut oil
• one recipe shiitake bacon (or tempeh bacon, browned and chopped)
• 1 teaspoons liquid smoke
• 1 1/2 cup carrots, chopped
• 1 cup pearl onions (frozen works great!)
• 1/4 cup water or vegetable stock

to serve

• mashed potatoes or crusty bread
• fresh chopped parsley

Cook Mode Prevent your screen from going dark

---

Instructions

to make the stew

1. Preheat your oven to 350°F (175°C).
2. Melt the vegan butter and olive oil in a large Dutch oven over medium heat.
3. Add the sliced seitan, season with half the salt and pepper, and sear until golden brown on one side. Flip and brown the other side.
4. Add the mushrooms, season with the remaining salt and pepper, and stir. Let them cook for a few minutes until they release moisture. If they start sticking, add a splash of broth and stir.
5. Stir in the shallots and cook for a few minutes until softened. Add the minced garlic and cook for another minute.
6. Sprinkle in the flour, stirring until the seitan and mushrooms are well coated.
7. Increase the heat slightly and pour in the entire bottle of red wine. Add the bay leaves and thyme, stirring to combine.
8. Cover with a lid and place in the oven. Let it cook for 1 1/2 hours, allowing the flavors to deepen into a rich, velvety sauce.

for the vegetables

1. When the stew has about 45 minutes left, heat a small Dutch oven over medium heat.
2. Melt the coconut oil and add the vegan bacon, liquid smoke, carrots, pearl onions, and vegetable stock.
3. Reduce the heat to low, cover with a lid, and cook for 20-30 minutes until the vegetables are tender. Remove from heat.

to serve

1. Remove the stew from the oven and discard the thyme sprigs and bay leaves.
2. Ladle the seitan bourguignon into bowls and top with the prepared vegetables.
3. Serve with mashed potatoes or crusty bread, and sprinkle with fresh chopped parsley for a perfect finish.

Notes

• Use refined coconut oil to avoid any unwanted coconut flavor in the dish.
• Make it ahead! The flavor gets even better after a day in the fridge—allowing the stew to meld and deepen.
• Storage: Let cool completely and store in an airtight container in the refrigerator for 3-4 days.
• Freezing: This stew freezes well for up to 3 months. Transfer to a freezer-safe container and thaw in the fridge overnight before reheating.
• Reheating: Warm gently on the stovetop over low heat, adding a splash of vegetable broth if needed to loosen the sauce.
• Serving suggestions: Pair with mashed potatoes, crusty bread, or garlic confit for the ultimate comfort meal.

• Prep Time: 15 minutes
• Cook Time: 105 minutes
• Category: Dinner
• Method: Baked, Seared
• Cuisine: French

This post was originally published in 2017, and updated in 2025.

The post Vegan Bourguignon With Seitan appeared first on Olives for Dinner.

Vegans will turn anything into bacon, and for good reason. That crispy, smoky, salty magic isn’t about the meat—it’s about the method. And when it comes to plant-based bacon, shiitake mushrooms might just be the GOAT.

Shiitakes bring the perfect balance of meaty texture, deep umami, and crispability (yep, we’re making that a word). With just a handful of ingredients and a little time in the oven, they transform into crackly, savory bites that are just as good piled onto a sandwich as they are eaten straight off the pan.

This shiitake bacon brings big, bold, smoky flavor to everything it touches—whether it’s adding crunch to a tofu scramble, lending depth to a creamy pasta, or stealing the show in a grain bowl. However you use it, expect an extra hit of crispy, umami-packed deliciousness. For more on how to cook shiitakes, check out our comprehensive guide on shiitakes and for another plant-based bacon option, try our tempeh bacon recipe.

Why You’ll Love This Shiitake Bacon Recipe

Shiitake mushrooms were practically made for this. Their naturally rich, umami-packed flavor and crisp-up potential make them a dream ingredient for plant-based bacon. With just a few pantry staples and a little time in the oven, they transform into smoky, crispy perfection—no fancy ingredients, no fuss, just straight-up deliciousness. Here’s why you’ll love it:

• It’s ridiculously crispy. Some plant-based bacon recipes lean chewy, others go brittle—this one hits the sweet spot. Shiitakes naturally crisp along the edges while staying slightly tender in the center, giving you that satisfying crunch in every bite.
• It soaks up smoky flavor like a dream. Shiitakes are flavor sponges in the best way possible. A quick marinade in a blend of liquid smoke, toasted sesame oil, and smoked paprika works its magic, infusing them with deep, savory layers that rival anything store-bought.
• No complicated steps, no frying mess. Just a simple oven bake that does all the heavy lifting. Toss everything together, spread them out, and crispy, smoky perfection awaits. Bonus: your kitchen will smell incredible while they bake.
• It makes everything taste more interesting. Avocado toast? Next level. Tofu scramble? Instant upgrade. Grain bowls, pasta, soup, sandwiches? Shiitake bacon brings an extra hit of crunch and umami magic that turns any dish into a showstopper.
• Big flavor, minimal ingredients. No long ingredient lists, no complicated techniques—just a few simple seasonings and a foolproof oven method to bring out deep, smoky, umami-packed goodness.

Key Ingredients

This is a simple recipe with just a handful of ingredients, but each one works together to turn humble shiitake mushrooms into something wildly flavorful. From deep, smoky richness to crisp, golden edges, each element is here for a specific reason. Here’s what you’ll need:

• Shiitake Mushrooms: Shiitake mushrooms are the star of this recipe, and for good reason. Known for their deep umami richness, they have a naturally firm bite that crisps up beautifully in the oven. You’ll typically find two main types: flower mushrooms (花菇), which are thicker and more structured, and winter mushrooms (冬菇), which are lighter and more delicate. Both work, but the larger, meatier flower mushrooms hold up best for that perfect crisp-chewy balance.
  
  Why shiitakes? Unlike other mushrooms, they naturally dehydrate as they cook, intensifying their flavor while developing golden, crispy edges—making them an unbeatable base for plant-based bacon.
  
• Olive Oil: A little fat = a lot of flavor. It helps shiitakes caramelize instead of drying out, creating crispy edges with a rich, golden finish. You could swap in avocado oil for a higher smoke point, but olive oil’s subtle fruitiness plays especially well here.
• Toasted Sesame Oil: This isn’t just about fat—it’s about depth. Toasted sesame oil brings a rich, nutty, slightly smoky undertone that pairs beautifully with the shiitakes’ natural umami. A little goes a long way!
• Liquid Smoke: The secret weapon. This adds that just-off-the-grill depth without needing a smoker. It’s literally condensed smoke from burning wood that’s pure flavor magic. If you’re skeptical, just use a little extra smoked paprika instead, but liquid smoke delivers the most authentic, bacon-y punch.
• Salt: Seems basic, but it’s doing a lot of heavy lifting. Salt draws out moisture, intensifies umami, and balances all that deep smokiness. If you want an extra punch, swap in smoked sea salt for even more depth.
• Smoked Paprika (Optional, But Recommended): A double dose of smokiness never hurt anyone. Smoked paprika boosts the bacon-like flavor, adds subtle sweetness, and gives the mushrooms a deep, golden hue as they crisp up.

How to Make Shiitake Mushroom Bacon (Step-by-Step)

Making shiitake bacon is as easy as slice, season, and bake—no fancy techniques required, just a little patience while they crisp to perfection. The mushrooms soak up smoky, savory goodness, then transform into crispy, cravable bites in the oven. Here’s what you’ll do. For full recipe instructions, scroll to the end of this post!

• Step 1: Slice ‘Em Right – Thin, even slices = maximum crispiness. Slice the shiitake caps about ⅛-inch thick so they crisp up evenly. Too thick, and they stay chewy; too thin, and they can burn before developing that perfect crisp-chewy balance.
• Step 2: Build the Flavor – A quick marinade = deep, smoky layers. Toss the shiitake slices with olive oil, toasted sesame oil, liquid smoke, and a pinch of salt. Shiitakes naturally absorb flavor like a sponge, so even a short soak gives them major depth.
• Step 3: Spread ‘Em Out – No crowding = better crisping. Arrange the mushrooms in a single layer on a parchment-lined baking sheet, making sure they have space. Overlapping leads to steaming instead of crisping—we want that golden, crackly goodness.
• Step 4: Bake Low & Slow – A two-temperature bake = the ultimate texture. Start at 350°F to slowly dehydrate the mushrooms and lock in flavor, then crank it up to 375°F for that final crisp. The gradual heat change mimics the way traditional bacon crisps and deepens in flavor.
• Step 5: Let ‘Em Rest (If You Can Wait!) – Cool = even crispier. Fresh from the oven, shiitake bacon will still be a little soft. Letting them rest for 5 minutes helps them crisp up as they cool—kind of like cookies fresh from the oven.

How to Use this Vegan Shiitake Mushroom Recipe

Think of shiitake bacon as that one friend who makes every situation more fun—it just works everywhere. It adds crispy, smoky depth to breakfast plates, crunch to salads and soups, and a little something extra to sandwiches, bowls, and pasta. Whether you want it as the star of the show or just a supporting act that makes everything taste a little more interesting, here’s how to put it to work.

Breakfast & Brunch Upgrades

Mornings just got better. Shiitake bacon brings a bold, savory crunch to all your breakfast favorites:

• Tofu scramble with an upgrade: Fluffy tofu scramble is great, but with crispy shiitake bacon mixed in? That’s a next-level move.
• Avocado toast, but fancy: Pile it on with some chili flakes and a drizzle of hot maple syrup for a chef’s kiss moment.
• The ultimate breakfast sandwich: A toasted English muffin or fresh homemade biscuit, tofu egg, melty vegan cheese, and a big handful of crispy shiitakes. That’s it. That’s the sandwich.
• Savory waffles & pancakes: A little salty, a little sweet—because syrup + smoky bacon is a top-tier combo.

Salads & Soups, Elevated

Tossing in shiitake bacon is the easiest way to add crunch, depth, and that little wow moment to salads and soups:

• Vegan Caesar with a smoky twist: Who needs croutons when you have crispy shiitake magic?
• Loaded baked potato soup:The smoky, crispy topping that makes creamy potato soup a full-on experience.
• Roasted Brussels sprouts & bacon vibes: The ultimate holiday side: crispy sprouts, crispy shiitakes, and maybe a little balsamic glaze if you’re feeling extra.

Sandwiches, Burgers & Wraps, Oh My!

The key to a truly great sandwich? Texture. Shiitake bacon brings the crunch and the flavor boost:

• Vegan BLT: Smoky shiitakes, juicy tomatoes, crisp lettuce, and a swipe of vegan mayo on toasted sourdough. Classic.
• Plant-based burger topper: Layer it onto your favorite vegan burger for an extra pop of flavor and crunch.
• Wraps that don’t taste sad: Toss it into a hummus and veggie wrap for a little salty, smoky contrast.

Bowls, Pasta & Other Big-Flavored Dishes

A handful of shiitake bacon takes these from good to unforgettable:

• Indulgent pasta & carbonara: Sprinkle crispy bits over a creamy vegan pasta to add texture and depth.
• Grain bowls that don’t feel like a chore: Toss shiitake bacon into a bowl with quinoa, roasted veggies, and tahini dressing = a meal you’ll actually be excited about.
• Vegan mac & cheese topper: That creamy, cheesy bite + a little smoky crunch? Yes.

Or Just Eat It Straight Off the Pan

Not gonna lie—this stuff is hard to resist. Crispy, smoky, and packed with flavor, it somehow disappears straight from the baking sheet before it ever reaches a plate. Perfect excuse to make a second batch!

FAQs

More Mushroom Recipes To Try Next!

• Vegan Mushroom Reuben Sandwich
• Teriyaki Mushrooms
• Vegan Mushroom Stroganoff
• Oyster Mushroom Tacos with Chipotle-Lime Sauce
• Crispy Air-Fried Mushrooms

Did you make this shiitake bacon recipe? Drop a comment and leave a star rating—it helps others find the recipe, and I love hearing what you think!

Shiitake Bacon

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 21 reviews

• Author: erin wysocarski
• Total Time: 55 minutes
• Yield: 1 cup
• Diet: Vegan

Print Recipe

Pin Recipe

Description

Shiitake bacon is where crispy meets smoky in the best possible way. These little umami bombs soak up just the right amount of seasoning, crisp to golden perfection, and somehow disappear straight from the pan before they ever hit a plate. Give your tofu scrambles and sandwiches and instant upgrade with this vegan bacon alternative!

---

Ingredients

• 1 tablespoon olive oil
• 1/4 teaspoon salt
• 3/4 teaspoon liquid smoke
• 1 teaspoon toasted sesame oil
• 1/2 teaspoon smoked paprika (optional)
• 2 cups shiitake mushroom caps, sliced thinly

Cook Mode Prevent your screen from going dark

---

Instructions

1. Preheat & Prep: Preheat your oven to 350°F. Line a baking sheet with a Silpat or parchment paper and set aside.
2. Make the Marinade: In a shallow glass bowl or dish, whisk together olive oil, toasted sesame oil, liquid smoke, salt, and smoked paprika (if using) until combined.
3. Marinate the Shiitakes: Add the thinly sliced shiitake mushroom caps to the marinade, stirring gently to coat. Let them sit for at least 20 minutes, or up to an hour for deeper flavor.
4. Bake & Flip: Arrange the marinated shiitakes in a single layer on the prepared baking sheet. Bake for 10 minutes, then flip each piece and bake for another 15 minutes.*
5. Final Crisping: Increase the oven temperature to 375°F and bake for 10 more minutes. Flip once more and finish baking for another 10 minutes, keeping a close eye to prevent burning.
6. Cool & Crisp: Transfer the shiitake bacon to a paper towel-lined plate to drain. As they cool, the edges will crisp up. Serve immediately or store for later!

Notes

*Baking times will differ based on the thickness and type of shiitake you are using. After baking for 15-20 minutes, just keep an eye on them to prevent burning.

How to Store Shiitake Bacon

• Fridge: Keep leftovers in an airtight container in the refrigerator for up to 5 days. For best results, store it in a paper towel-lined container to help absorb excess moisture and maintain crispiness.

How to Reheat for Maximum Crispiness

• Oven or Air Fryer (Best Method!): Heat at 350°F (175°C) for 5–7 minutes until crispy again. If using an air fryer, check at the 3-minute mark.
• Skillet: Toss it in a dry pan over medium heat for a quick re-crisp, stirring occasionally.

Additional tips:

• Avoid Washing Mushrooms: Instead of rinsing shiitake mushrooms, which can make them absorb water and hinder crispiness, gently wipe them with a damp paper towel to remove any dirt.
• Single Layer Arrangement: When placing the mushrooms on the baking sheet, ensure they are in a single layer without overlapping to promote even crisping.
• Storage Considerations: For best results, consume the shiitake bacon immediately. If storing, keep in mind that they may lose some crispiness over time.

• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Category: Breakfast, Brunch, Snack
• Method: Marinated, Baked
• Cuisine: American

This post was originally published in 2013, and updated in 2025.

The post Shiitake Bacon appeared first on Olives for Dinner.

Some sandwiches stay tidy, behave themselves, and keep your hands clean. A Reuben is not that sandwich. It’s tangy, messy, loaded with layers, and absolutely impossible to eat neatly. And this vegan Reuben? It delivers all of that magic—without the beef. Instead, we’re using thinly sliced, marinated mushrooms that get roasted to chewy, umami-packed perfection. Stack them onto buttery toasted rye, melt in some Swiss-style vegan cheese, pile on the sauerkraut, and slather it all with creamy Reuben dressing. The result? A sandwich that demands two hands, plenty of napkins, and zero hesitation.

Mushrooms are kind of like spinach—they cook down way more than you expect. But instead of disappearing, they intensify in flavor, giving us that deep, rich, meaty bite that makes this sandwich ridiculously good. If you’ve ever doubted mushrooms as a sandwich star, this vegan Reuben will absolutely change your mind. It’s got the chew, the crunch, the melty, tangy, creamy everything, and just like the original, it’s not afraid to be a little messy.

Why You’ll Love This Vegan Reuben

This vegan Reuben sandwich is big, messy, drippy, and loaded with flavor—exactly how a Reuben should be. The marinated mushrooms bring all the chewy, savory goodness, while the tangy sauerkraut, melty vegan Swiss-style cheese, and creamy Reuben dressing make it a total flavor bomb. If you love a hearty, no-compromise plant-based sandwich, this one’s for you. Here’s why it works:

• Big Flavor, Zero Beef Needed: Marinated and roasted portobello mushrooms bring all the chewy, umami-packed goodness that makes a Reuben sandwich so satisfying—minus the meat. It’s smoky, savory, and so good!
• The Best Vegan Reuben Dressing: This creamy, tangy, slightly sweet dressing is the magic that holds this whole sandwich together. Made with vegan mayo, ketchup, relish, and a splash of Worcestershire, it’s that just-right balance of rich and zesty. Call it Thousand Island or Russian Dressing—either way, it’s the kind of sauce you’ll want to put on everything.
• Melty, Gooey, Toasty Perfection: A vegan Reuben sandwich isn’t complete without melty Swiss-style cheese, buttery toasted rye, and that crisp, golden crunch. This one delivers all of the above!
• Tangy, Savory, and Straight-Up Dreamy: The combo of smoky, roasted mushrooms, punchy sauerkraut, and that creamy Reuben dressing is what makes every bite bold, balanced, and completely irresistible.
• A Little Messy (in the Best Way): Some sandwiches are polite. This is not one of them. Expect cheese pulls, dressing drips, and exactly zero regrets—just the way a vegan Reuben should be.

Key Ingredients

A great vegan Reuben sandwich isn’t just about stacking ingredients together—it’s about getting every layer to do the most. From smoky, marinated mushrooms to melty cheese and tangy sauerkraut, each piece plays a role in making this sandwich big, bold, and completely addictive. Here’s what you need and why it matters:

• Portobello Mushrooms (The Meaty Magic): Think of portobellos as the MVP of this sandwich. When thinly sliced and marinated, they soak up all the smoky, savory goodness of steak seasoning, Worcestershire, and vinegar. Roasting them intensifies their flavor, giving them that chewy, meaty bite that makes this sandwich feel hearty and satisfying.
• Steak Seasoning (For Bold, Smoky Flavor): We’re skipping the corned beef but keeping all the depth and spice. Steak seasoning brings in a hit of salt, black pepper, smoked paprika, and garlic, which helps the mushrooms taste rich and full-bodied.
• Vegan Mayo (For Creamy, Tangy Goodness): No Reuben is complete without a dreamy, creamy dressing, and vegan mayo is the perfect base. It makes the sauce smooth, rich, and spreadable, giving every bite that classic Reuben feel.
• Dill Pickles (A Zippy, Crunchy Boost): Dill pickles aren’t just for snacking—they add brightness and crunch to balance out the richness of the mushrooms and cheese. Chop them up for the dressing, or add thin slices directly to the sandwich if you love that extra punch of acidity.
• Vegan Worcestershire (Adds A Deep, Savory Umami): Traditional Worcestershire contains anchovies, but vegan Worcestershire delivers all the salty-sweet tang without the fish. It’s what gives the mushrooms that deep, complex, umami-packed flavor that makes this sandwich sing.
• Rye Bread (For Toasted, Buttery Perfection): You could use another bread, but a vegan Reuben on anything but rye is just a grilled sandwich. Rye’s deep, slightly tangy flavor and crisp, golden crust make it 100% worth it.
• Vegan Swiss (To Add That Melty Factor): The best vegan Reuben recipe needs cheese that actually melts. Swiss is classic, but vegan gouda or provolone also bring that smooth, creamy texture that ties everything together.
• Sauerkraut (The Tangy, Probiotic Kick): This is where the magic happens. Sauerkraut brings that sharp, briny bite that cuts through the richness of the mushrooms and cheese, making every bite bright, balanced, and just the right amount of salty-sour. It’s the contrast that keeps you coming back for more—because a Reuben without sauerkraut? Not even an option.

How to Make

Building the best vegan Reuben sandwich is all about layering textures and flavors—a little smoky, a little tangy, a lot of melty, toasty goodness. Here’s the simple process to bring it all together. (For full recipe details, scroll to the end of this post!)

• Step 1: Roast the Mushrooms – Thinly slice portobellos, marinate them in Worcestershire, vinegar, and steak seasoning. Roast until chewy and packed with umami.
• Step 2: Mix the Dressing – Whisk together vegan mayo, ketchup, relish, and Worcestershire for a creamy, tangy sauce that brings everything together.
• Step 3: Toast the Rye Bread – Butter up rye slices and grill until they’re crispy and golden brown. A good Reuben needs a solid crunch!
• Step 4: Stack It Up – Layer roasted mushrooms, sauerkraut, vegan Swiss, and a generous slather of dressing.
• Step 5: Grill Until Perfect – Press onto a hot skillet until the cheese is melty and the bread is crispy on both sides.

A traditional Reuben comes with a crisp pickle spear and a salty pile of potato chips—the ultimate crunchy, briny contrast to all that melty, toasty, tangy comfort food goodness. Be sure to grab lots of napkins before you dive in!

FAQs

More Vegan Sandwiches To Try

• Vegan Pulled Pork
• Crispy Fried Tofu Sandwich
• Vegan Banh Mi
• Tempeh Reuben

Have you made this vegan Reuben recipe? Let us know! Drop a comment and a star rating below—your feedback helps others and makes our day.

Vegan Reuben Sandwich (Made With Mushrooms)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 6 reviews

• Author: erin wysocarski
• Total Time: 1 hour 20 minutes
• Yield: 2 sandwiches
• Diet: Vegan

Print Recipe

Pin Recipe

Description

This vegan Reuben is everything you love about the classic—chewy, smoky mushrooms, melty Swiss-style cheese, tangy sauerkraut, and creamy Reuben dressing—all stacked on buttery toasted rye. It’s big, messy, ridiculously good, and totally plant-based. Grab some napkins and get ready for a sandwich moment.

---

Ingredients

for the mushrooms

• 1 pound of portobello mushroom caps, thinly sliced on a mandoline
• 1 cup vegetable broth
• 2 teaspoons garlic powder
• 2 teaspoons steak seasoning
• 1 teaspoon smoked paprika

for the sauce

• 1/2 cup vegan mayo
• 3 tablespoons chopped dill pickles
• 1 tablespoon sriracha
• 1 teaspoon vegan Worcestershire sauce

to serve

• rye bread + some oil or vegan butter
• vegan Swiss-style cheese (or plant-based gouda, provolone)
• handful of thinly sliced red cabbage
• sauerkraut

Cook Mode Prevent your screen from going dark

---

Instructions

Prepare the Mushrooms

1. Marinate: In a bowl, combine sliced mushrooms, broth, garlic powder, steak seasoning, and smoked paprika. Let sit for at least an hour, or overnight for deeper flavor. Stir once or twice to coat evenly.
2. Drain Well: When ready to cook, place a fine-mesh strainer or sieve over a bowl. Press down with another bowl to remove as much liquid as possible. Break up any large pieces, press again, and drain until almost dry.
3. Bake: Preheat oven to 300°F (150°C). Spread mushrooms in an even layer on a parchment or Silpat-lined baking sheet (no oil needed). Bake for 15-20 minutes, stir, then bake for another 10-15 minutes, until slightly dried out but not crispy.
4. Rest: Transfer mushrooms to paper towels in an even layer. Set aside.

Make the Sauce

1. In a small bowl, whisk together vegan mayo, chopped dill pickles, sriracha, and Worcestershire sauce. Set aside.

Assemble the Sandwiches

1. Toast the Bread: Heat a cast-iron pan or skillet over medium heat. Lightly butter or oil the rye bread and toast until golden brown and slightly crisp. While toasting, layer on vegan cheese to let it soften.
2. Layer It Up: Pile on sauerkraut, red cabbage, the roasted mushrooms, and a generous drizzle of sauce.
3. Serve Immediately: Cut in half, grab some napkins, and dig in!

Notes

• Make-Ahead Tip: Marinate the mushrooms and mix the sauce up to 24 hours in advance for easier prep.
• Gluten-Free Option: Swap the rye bread for your favorite gluten-free bread and make sure your Worcestershire and vegan cheese are gluten-free.

• Prep Time: 20 minutes
• Marinating Time: 1 hour
• Category: Lunch, Dinner
• Method: Marinated, Baked
• Cuisine: American

The post Vegan Reuben Sandwich (Made With Mushrooms) appeared first on Olives for Dinner.

Golden beets deserve way more love than they usually get. They’re naturally sweet, mellow, and roast up into silky, caramelized perfection with almost no effort. And unlike red beets, they won’t stain everything in sight—so prep and cleanup are a breeze.

The best way to cook golden beets? Roasting. This hands-off technique brings out their natural sweetness, makes peeling effortless, and gives them a tender, almost buttery texture—perfect for salads, grain bowls, or eating straight from the pan.

This simple salt-roasting method takes things up a notch, creating a rich, velvety bite that soaks up sauces and dressings like a dream. If you’ve never roasted golden beets before, this is your sign—they’re about to become a new favorite.

What Are Golden Beets? (& How They Compare To Red Beets)

Golden beets are the milder, sweeter cousins of red beets. With a rich, caramel-like flavor and a silky, almost buttery texture when roasted, they add a lovely pop of golden color to any dish. Unlike red beets, they won’t stain your cutting board or hands, making them the perfect choice for fuss-free prep.

While red beets bring that earthy depth, these golden gems are sweeter and softer, making them an excellent choice for roasting, pickling, or even slicing raw into salads for a fresh, crunchy bite. Now, let’s break down the key differences between these two beet varieties:

Golden Beets vs. Red Beets: What’s the Difference?

Both golden and red beets pack a nutritious punch, but they each shine in their own way:

• Flavor: They are naturally sweeter and less earthy than their red counterparts.
• Color: They boast a vibrant yellow-orange hue that intensifies when roasted.
• Texture: Roasted golden beets are slightly softer and silkier, creating a melt-in-your-mouth experience.

Best Ways to Cook: The golden variety are perfect for roasting (our go-to method!), pickling, steaming, or even slicing raw into salads.

The Best Way to Cook These Golden Gems

Roasting these sweet golden roots is hands-down the best method. It brings out their natural sweetness, makes peeling effortless, and results in a perfectly tender, silky texture. While you can enjoy them raw (they’re perfect in salads!), roasting is where the magic really happens.

Golden Beets vs Red Beets: Which One Should You Use?

• Golden Beets: Mild, sweet, and perfect for caramelizing in dishes like this teriyaki recipe.
• Red Beets: More earthy, making them ideal for balsamic glazes and earthy herbs like thyme.

Both varieties work beautifully in your kitchen, but for this recipe, the golden option truly shines!

Why You’ll Love This Recipe

Golden beets are already delicious, but this roasting method makes them next-level good. Whether you’re a longtime beet fan or just beet-curious, here’s why you’ll want to make this again and again:

• Salt-Roasting = Silky, Tender Perfection: This hands-off method transforms tough roasted roots into melt-in-your-mouth slices, bringing out their natural sweetness.
• Savory-Sweet Flavor Explosion: Drizzled with a glossy, homemade teriyaki sauce, these beets soak up every drop of umami goodness.
• Simple, But Feels Fancy: Just a handful of pantry staples like coarse salt, toasted sesame oil, and coconut vinegar come together for a gourmet-level dish.
• Versatile AF: Pile them onto steamed rice, tuck them into grain bowls, or eat them straight from the pan.
• Looks Like a Showstopper: Vibrant golden root veggies, that rich teriyaki glaze, a sprinkle of nori dust… it’s basically a restaurant-worthy dish with zero stress.

This is the kind of recipe that turns humble ingredients into something seriously special. Ready to make some beet magic?

Key Ingredients

Simple ingredients, big flavor payoff—this is what golden beet dreams are made of. Here’s what makes this dish shine:

• Golden Beets: The star of the show! These little golden gems are naturally sweet, mellow, and just waiting to turn into silky, caramelized magic. Salt-roasting makes them extra tender and brings out their rich, golden color (think sunshine, but edible).
• Teriyaki Sauce: A savory-sweet glaze that clings to every bite like it was made for these beets (because, well, it kinda was). Whether you go homemade teriyaki sauce or snag a good store-bought version, this is what takes these beets from nice to whoa.
• Nori Dust (or Furikake Seasoning): A little sprinkle of ocean-y umami goodness that adds depth and complexity. If you don’t have nori dust, a shake of furikake or even plain toasted sesame seeds will do the trick.
• Toasted Sesame Oil: This ingredient isn’t just a flavoring; it’s an important element in the marinade for the beets. It imparts a rich, warm nuttiness that elevates the dish’s depth of flavor.
• Coconut Vinegar: A small splash of this vinegar helps break down the beet fibers slightly, making the roasted beets tender and slightly tangy, essentially gently “cooking” it a bit more and softening it up.
• Coarse Salt: Essential for salt-roasting! The salt acts like a magic heat conductor, gently roasting the beets from the outside in, while keeping them juicy and tender. Bonus: It also makes peeling basically effortless!

Why These Ingredients Work Together

Salt-roasting gives golden beets a silky, rich texture while the teriyaki glaze soaks into every bite like a dream. The nori and sesame bring in some next-level depth, the vinegar brightens things up, and the result? A dish that’s simple, flavorful, and impressive.

How to Cook These Sweet Beets (Step-by-Step Guide)

Roasting this root vegetable is ridiculously easy, and salt-roasting? Next level. It’s the secret to getting them ultra-tender, silky, and ready to soak up all that teriyaki goodness. Here’s what you’ll do. For full recipe details, scroll to the end of this post!

• Step 1: Prep Your Beets – No peeling yet! Just trim off the tops, give them a good scrub, and pat them dry. (They’re about to get a salt spa treatment.)
• Step 2: Salt-Roast for Silky Perfection: Preheat your oven to 375°F. Pour a layer of coarse salt into a baking dish, ensuring it’s thick enough to support the beets. The salt helps them roast evenly and retain moisture. Place the whole beets into the salt, ensuring they are surrounded on all sides. Roast for 90 minutes to 2 hours, depending on their size. Once finished, a knife should easily slide into the beets like vegan butter, indicating they are perfectly tender.
• Step 3: Cool & Peel (The Easiest Part!): Let them rest for about 15 minutes so you don’t burn your fingerprints off. Now, just rub the skins off—they’ll slide right off like magic. (No knives, no peelers, no mess. Just roasted perfection.)
• Step 4: Slice & Marinate: Slice them into thin slices (a mandoline is best, but slicing very thin with a sharp knife works too). Toss with a little sesame oil and coconut vinegar overnight to soften them up and infuse them with a smoky flavor.
• Step 5: Teriyaki Drizzle & Finishing Touches: Arrange the beets in a pretty swirl (if you’re feeling fancy) or just add them to a bowl of rice or grains. Drizzle with teriyaki sauce and sprinkle with nori dust + sesame seeds for a little crunch and umami magic.

Why This Method Works Best

Salt-roasting draws out moisture while keeping the beets ultra-tender, giving them a deep, concentrated flavor. When paired with teriyaki, they soak up the sauce like a dream, turning into something way more exciting than your average roasted vegetable.

Alternative Prep: How To Turn Golden Beets Into Beet Lox

Want to make golden beets into a vegan lox-inspired dish? After you’ve roasted the beets using the salt-roasting technique, follow these simple steps to turn them into a smoky, flavorful treat. This easy prep elevates your sweet beets into a creamy, savory option perfect for bagels, crostini, or simply snacking. Here’s how:

• Slice the Beets: Once your roasted golden beets have cooled, peel them and slice them with a mandoline or use a sharp knife to get the slices as thin as possible.
• Marinate the Slices: In a bowl, combine 2 tablespoons olive oil, 2 teaspoons apple cider vinegar, and a few dashes of liquid smoke. Toss the beet slices in the marinade and let them sit for a few hours or overnight to soak up the smoky, tangy flavors.
• Serve & Enjoy: Serve your vegan lox on a rustic cutting board with crostini, a schmear of vegan cream cheese, and top with capers, fresh dill, and minced red onion for the full experience.

For a more detailed recipe on how to prepare these beets in the full salt-roasting method, see the recipe card below!

Serving Ideas

Golden beets are that ingredient you didn’t know you needed—until now. They slip effortlessly into just about any meal, making everything a little more vibrant, a little more flavorful, and a whole lot more delicious. Here’s how to make them shine:

• Golden Bowl Perfection: Spoon these tender, caramelized beauties over fluffy steamed rice, drizzle with extra teriyaki sauce, and top with nori dust, sesame seeds, and scallions. Simple, balanced, and straight-up delicious.
• Sushi-Inspired Upgrade: Tuck them into a sushi bowl with avocado, cucumbers, and pickled ginger. A dab of wasabi and a splash of soy sauce? Chef’s kiss.
• Grain Bowl Glow-Up: Toss them into a hearty grain bowl with farro, chickpeas, and roasted greens. A tahini drizzle or a sprinkle of vegan furikake? Now we’re talking next-level flavor.
• Fancy Salad Energy: These beets + arugula + toasted walnuts + a light miso dressing = a salad that actually feels exciting. They add that caramelized depth that makes every bite feel a little gourmet.
• Red Beet Swirl Variation: Feeling extra? Try this with red beets instead! No salt-roasting needed—just thinly slice, roast until perfectly caramelized, and finish with a balsamic-thyme drizzle. Sweet, tangy, and basically an edible masterpiece.

FAQs

More Ways to Cook Golden Beets

Roasting is our go-to, but these golden gems are surprisingly versatile! Here are a few other ways to bring out their best flavors:

• Roasted with Balsamic: Skip the teriyaki and go classic! Roast them until caramelized, then toss with balsamic vinegar and fresh thyme.
• Pickled for Salads & Sandwiches: Quick-pickle or ferment thinly sliced golden beets in rice vinegar, a pinch of sugar, and salt. Perfect for adding a tangy crunch to sandwiches, grain bowls, or tacos.
• Raw in Slaws & Sushi Bowls: Shave them paper-thin with a mandoline and toss them into slaws or sushi bowls for a crisp, subtly sweet bite. They’re fantastic with miso dressing or sesame oil.
• Blended into Hummus: Swap chickpeas for yellow beets in your next hummus batch. It adds a vibrant color and a sweet, earthy depth that’s next-level good.
• Tossed in a Warm Grain Salad: Roast and toss them with farro, baby greens, toasted walnuts, and a drizzle of citrus dressing for a hearty, nutrient-packed meal.

From Beets To Lox, More Flavorful Recipes To Try

• Balsamic Roasted Beets
• Vegan Beetroot Burgers
• Beet Tartare with Mango Yolk
• Vegan Lox

If you try this golden beets recipe, please leave a comment and star rating below. Your feedback helps others find my content and makes my day!

Golden Beets Recipe with Teriyaki Glaze

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: erin wysocarski
• Total Time: 2 hours 15 minutes
• Yield: 2 servings
• Diet: Vegan

Print Recipe

Pin Recipe

Description

Golden beets get a savory-sweet makeover in this easy recipe, turning them into a silky, melt-in-your-mouth dish. The salt-roasting method makes them extra tender, and a homemade teriyaki glaze adds the perfect hit of umami. Serve them over rice, in grain bowls, or just eat them straight from the pan—either way, they’ll leave you coming back for more!

---

Ingredients

for the teriyaki sauce (yields 1 cup):

• 1 cup brown sugar
• 1 cup mirin
• 1/4 cup sake (or use an extra 1/4 cup of mirin if you prefer)
• 1/2 cup soy sauce
• 1 tablespoon toasted sesame oil
• 1 tablespoon minced ginger

for the beets:

• 1 lb golden beets (approximately 3 small beets)
• 2 cups coarse salt, plus more if needed
• 1 tablespoon toasted sesame oil
• 1 teaspoon coconut vinegar

for serving:

• Steamed rice
• 1/3 to 1/2 cup teriyaki sauce
• 1 teaspoon nori dust (grind 1/4 sheet nori in a coffee grinder) OR ochazuke wakame or furikake seasoning, to taste
• 2–4 scallions, chopped
• 1 tablespoon sesame seeds
• Steamed broccoli or other green vegetables

Cook Mode Prevent your screen from going dark

---

Instructions

to make the teriyaki sauce:

1. In a bowl, whisk together the brown sugar, mirin, sake, and soy sauce. Set aside.
2. Warm the toasted sesame oil in a small saucepan over medium heat. Add the minced ginger, ensuring it’s well-coated with oil. Sauté for 1 minute.
3. Pour the mixture from the bowl into the saucepan, whisking initially to dissolve the sugar. Bring to a small boil, then reduce the heat to its lowest setting. Allow the sauce to reduce for 30-35 minutes, whisking occasionally, then remove from heat.
4. Chill the teriyaki sauce to thicken before using. If it becomes too thick, microwave it for a few seconds to loosen it up.

to slow roast the beets:

1. Preheat your oven to 375°F (190°C).
2. Pour the coarse salt into a glass baking dish large enough to hold the beets in a single layer.
3. Trim the stems from the tops of the beets, but do not slice off the tops of the beets themselves. Trim any tails, ensuring you don’t cut off the base of the beets.
4. Rinse the beets and place them into the salt while still wet. Make sure each beet has a good layer of salt on the bottom and does not touch the bottom of the dish directly.
5. Place the dish in the oven and roast for 2 hours.
6. Remove from the oven and allow the beets to cool slightly before removing them from the salt. Peel and slice them thinly with a mandoline or sharp knife while they’re still slightly warm.
7. In a medium-sized bowl, whisk the sesame oil and coconut vinegar together. Toss the thinly sliced and still-warm beets into the mixture to coat. Cover and allow to marinate for a few hours or overnight.

to serve:

1. Spoon the steamed rice into two bowls. Toss the beets with the desired amount of teriyaki sauce and place them over the rice.
2. Sprinkle with nori dust, and garnish with chopped scallions and sesame seeds. Serve immediately with steamed broccoli or another green vegetable of your choice.

Notes

• Storage: Store any leftover golden beets in an airtight container in the fridge for up to 5 days. They make an excellent meal prep addition—enjoy them cold in salads or grain bowls, or reheat for a quick, delicious meal.
• Slicing: Use a mandoline slicer for perfectly even, thin slices that cook evenly and caramelize beautifully. No mandoline? No problem—just slice as evenly as you can with a sharp knife for consistent roasting.
• Elevate the Glaze: Want to add a little extra flair? Splash in a bit of fresh orange juice or maple syrup to deepen the teriyaki glaze’s flavor and bring out a natural sweetness that complements the beets perfectly.
• Create More Texture Contrast: For a nutty crunch and a pop of color, sprinkle sesame seeds on top right before serving. It’s the little details that make this dish shine.
• For A Perfect Teriyaki Glaze: Let the glazed beets rest for a few minutes after roasting to allow the glaze to fully absorb. This simple step boosts the flavor and intensifies the umami in every bite.

• Prep Time: 15 minutes
• Cook Time: 2 hours
• Category: Vegetables
• Method: Salt-Roasted
• Cuisine: American

The post Golden Beets Recipe with Teriyaki Glaze appeared first on Olives for Dinner.