Love the flavor of French onion soup but wish it came with noodles and a little spice? That’s this ramen. It starts with onions cooked down until golden and jammy, then folded into an aromatic, spice-kissed broth that smells like a cross between your favorite noodle shop and a cozy kitchen in winter. Each layer builds on the last: a slow burn of caramelization, a quick bloom of warm spices, and a depth that feels way bigger than the sum of its parts.

This French onion ramen is where two comfort foods meet halfway—the sweetness of long-cooked onions and the umami of ramen broth, grounded in a fully vegan build. It’s a cozy project for when you’ve got time to linger at the stove, and the kind of bowl that makes you forget you ever had to choose between the two. This recipe is inspired by Bon Appétit’s beef-heavy version.

Why This French Onion Ramen Recipe Works

French onion soup and ramen share the same logic: build depth slowly, then layer it fast. This recipe borrows from both. The caramelized onions create a base with sweetness and smoke that no amount of miso or soy can replicate. Once that’s in place, everything else: the aromatics, the soy, the noodles—builds on top of it.

• Warm Spice, Soft Noodles: Star anise, cinnamon, and clove sit quietly under the surface, giving the broth that quiet umami warmth while the ramen noodles soak it all up. It’s texture and aroma working in tandem.
• The Slow Transformation of the Onions: They start sharp and solid, then collapse into a deep brown, soft sweetness. Watching that shift—the smell, the sound, the color—is the whole reason this recipe works.
• Seitan Brings the Weight: Sliced thin and seared hard, it anchors the bowl with hearty texture and a good dose of protein. Make your own or buy it ready to go; either way, it holds its own in a broth this rich.
• Comfort in a Bowl: Cozy, savory, a little spiced—it’s built for cooler days and slower evenings. A cozy vegan noodle soup that smells like it’s been simmering for hours.

What You’ll Need

At first glance, this French onion ramen looks elaborate. But look under the hood, and you’ll see it’s built with aromatic and cozy ingredients working in sync—some build umami, others add contrast or depth. Sweet onions, a spiced decadent broth, seared seitan for heartiness, and ramen noodles for some chew. Every component alone is good on its own, but together they turn a familiar comfort into something layered and new in this plant-based ramen.

• Caramelized Onions: The soul of the dish. Five pounds cook down to a fraction of their size, trading sharpness for sweetness and deep brown color. They give the broth its body and a savory-sweet flavor that only time can coax out.
• Seitan: Thinly sliced and seared until crisp at the edges, seitan acts like a sponge for the broth. It adds chew and heft that keep the bowl balanced. It’s ramen that eats like a full meal without leaning on heaviness. Don’t want to use seitan? Check out our guides on how to cook maitake, oyster, or shiitake mushrooms—they’ll work great here when seared around the edges.
• Aromatics (Garlic, Ginger, and Scallions): This trio bridges the gap between French and Japanese flavors. Garlic and ginger bring brightness, scallions add freshness, and together they cut through the richness of the onions.
• Whole Spices (Star Anise, Cinnamon Stick, Clove, Coriander Seed): These spices sit quietly in the background, lending warmth and complexity. They turn the broth from simple onion soup into something layered and distinct.
• Soy Sauce and Rice Vinegar: The salt-and-acid duo that makes the broth just work. Soy adds depth and umami; vinegar adds lift so the soup finishes clean, not heavy. It’s the balance point between ramen’s savoriness and French onion’s sweetness.
• Ramen Noodles: The texture engine. Springy, absorbent, and perfect for catching that onion-rich broth. Instant or fresh both work; just cook them to al dente so they hold their bite in this French onion ramen bowl.
• Vegan Butter: Used for cooking the onions down, it builds that glossy finish and subtle richness that feels unmistakably French. It helps the onions brown evenly and keeps the broth tasting rounded instead of lean.

How To Make

This vegan French onion ramen recipe comes together in four stages: building, layering, and finishing—all meant to create a deep, restaurant-level bowl. Once you understand the flow, it’s just time and rhythm: make the seitan, caramelize the onions, build the broth, and finish with noodles and seared seitan. For the full measurements and detailed steps, scroll to the recipe card below.

• Step One: Make the Seitan – Mix vital wheat gluten with shiitake powder, onion powder, and garlic powder. Add broth and toasted sesame oil, knead into a firm dough, and simmer gently in seasoned broth until set. Cooling it in its broth gives it that firm, sliceable texture that sears beautifully later. Short on time? Use store-bought seitan instead—it works perfectly here.
• Step Two: Caramelize the Onions – Melt vegan butter in a Dutch oven, then add the onions in batches with salt. Let them collapse and brown slowly over medium-low heat until jammy and dark golden. This step takes about an hour, but it’s what makes the broth taste like it’s been simmering all day.
• Step 3: Build the Broth – In a clean pot, sauté scallions, garlic, and ginger in oil, then toast the whole spices—star anise, cinnamon, clove, and coriander—until fragrant. Deglaze with white wine, add vegetable broth and soy sauce, and simmer. Strain, then stir in the caramelized onions to create a rich, glossy, aromatic broth.
• Step 4: Finish and Serve – Sear the sliced seitan until crisp at the edges, cook the ramen noodles just to al dente, then build the bowls. Noodles first, seitan on top, then ladle over hot broth. Garnish with scallions and sesame seeds, and serve this French onion ramen immediately while the broth still clings to the noodles.

FAQs

For More Vegan Ramen Recipes, Try These Next

• Vegan Ramen Recipe
• Easy Vegan Ramen with Tofu & Shiitake
• Spicy Ramen Noodles Recipe
• Vegan Ramen Recipes (12 Unique Ideas for Every Craving)

Did you make this vegan French onion ramen recipe? Please leave a star rating and feedback below. It helps others find the recipe and makes our day!

French Onion and Seitan Ramen

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5 from 3 reviews

• Author: erin wysocarski
• Total Time: 2 hours 30 minutes
• Yield: 6-8 servings
• Diet: Vegan

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Description

This French onion ramen folds two comforts into one bowl: slow-cooked caramelized onions meet soy-rich ramen broth layered with star anise, cinnamon, and clove. The result is deeply savory and faintly sweet—like French onion soup crossed with a ramen shop favorite. Topped with seared seitan and scallions, it’s a vegan noodle soup that rewards patience with serious umami payoff.

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Ingredients

For the Seitan (can be made the day before)

• 1 cup vital wheat gluten
• 1 tablespoon dried shiitake mushroom, ground into a fine powder (about 1 large or 2 small dried shiitakes)
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• ½ cup cold vegetable broth
• 1 tablespoon toasted sesame oil
• 6 cups vegetable broth (for simmering)
• 2 tablespoons soy sauce

For the Caramelized Onions

• 6–10 tablespoons vegan butter, plus more as needed
• 5 pounds onions (8–10 large), thinly sliced on a mandoline
• Pinch of salt

For the Broth

• 2 tablespoons vegetable oil or refined coconut oil
• 6 scallions, sliced, white and green parts separated
• ⅓ cup smashed and chopped garlic cloves
• 1 tablespoon grated fresh ginger
• 6 star anise pods
• 3 cinnamon sticks
• 8 whole cloves
• 2 teaspoons coriander seeds
• 1 cup dry white wine
• 12 cups vegetable broth
• ¼ cup soy sauce
• 2 tablespoons rice vinegar

To Finish

• 1 packet dried ramen noodles per serving
• Reserved green onion tops
• Toasted sesame seeds

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Instructions

Prepare the Seitan

1. In a large bowl, combine the vital wheat gluten, shiitake powder, onion powder, and garlic powder.
2. Whisk the cold broth and toasted sesame oil together in a measuring cup. Pour into the dry mix and stir with a spatula until a dough forms.
3. Knead the dough on a clean surface for a few minutes, shaping it into a 4-inch log.
4. In a large Dutch oven, bring 6 cups of vegetable broth and 2 tablespoons soy sauce to a boil, then reduce to a simmer.
5. Cut the seitan log into four pieces and drop them into the simmering broth. Partially cover and maintain a gentle simmer (avoid boiling to prevent spongy texture).
6. Simmer for about 1 hour, turning pieces every 15 minutes.
7. Turn off the heat and let the seitan cool completely in the broth to firm up. Slice thinly once cooled. Reserve the broth for storage if not using immediately.

Caramelize the Onions

1. Melt the vegan butter in a large Dutch oven over medium heat. Add a portion of the onions and a pinch of salt. Once softened, add more onions gradually until they all fit comfortably in the pot.
2. Reduce heat to medium-low and cook slowly, stirring occasionally, until the onions are deeply golden and jammy, about 1 hour. Add extra butter as needed to prevent sticking.

Make the Broth

1. In a large Dutch oven, heat the oil over medium heat. Add the white parts of the scallions, garlic, and ginger; sauté until fragrant, adjusting heat to avoid burning.
2. Stir in the star anise, cinnamon sticks, cloves, and coriander seeds. Toast for about 1 minute.
3. Deglaze the pot with the white wine, scraping up any browned bits, and allow it to fully evaporate.
4. Add the vegetable broth and soy sauce, then simmer for 20 minutes.
5. Strain out the spices and return the broth to the pot. Add the caramelized onions and simmer 30–45 minutes. Taste and adjust with soy sauce or rice vinegar if needed.

Finish and Serve

1. Heat a large cast-iron pan over medium-high heat. Add a little oil or vegan butter and sear the sliced seitan until golden and crisp on both sides.
2. Prepare the ramen noodles according to package directions.
3. Divide the noodles among bowls. Top with seared seitan and ladle in the hot onion broth.
4. Garnish with green onions and sesame seeds. Serve immediately.

Notes

Make Ahead and Storage

The broth develops even more depth after a day or two in the fridge.

• Broth: Refrigerate up to 3–4 days or freeze up to 3 months.
• Seitan: Store separately from the broth. Refrigerate in a covered container in some vegetable broth or stock up to 4 days, or freeze up to 3 months.

Always cook the noodles fresh just before serving; once they hit the broth, the clock starts ticking.

• Noodles: Use instant or fresh ramen noodles; cook just until al dente (about a minute shy of package time) so they finish perfectly in the bowl.
• Don’t want to use seitan? Swap in mushrooms. Oyster, shiitake, maitake, or quartered brown beech all work beautifully. Sear them well so the edges caramelize and stand up to the broth.
• Prefer to skip the wine?  Simply deglaze with vegetable broth, then add 1–2 teaspoons rice vinegar at the end to brighten the flavor.

• Prep Time: 30 minutes
• Cook Time: 2 hours
• Category: Lunch, Dinner
• Method: Boiled, Simmered, Sautéed
• Cuisine: Japanese, French

The recipe was originally published in 2021 and updated in 2025 with clearer instructions and expanded step details.

The post French Onion Ramen (Vegan) appeared first on Olives for Dinner.

A pot of soup is its own kind of therapy. You chop, you stir, you let it bubble away, and the world feels lighter for a while. Cold weather makes it extra cozy, sure, but I’ll happily eat soup all year—herby broths in spring, something fresh and bright in summer, and the big hearty bowls that carry you through fall and winter.

These vegan soup recipes are the ones I make when I’m looking for comfort. Some are weeknight-simple, others take a little more love, but that’s where the magic comes in: sometimes that comfort comes from creating something while staying fully in it. These bowls are silky, brothy, noodle-loaded, or coconut-rich, and each one is layered with flavor and easy enough to pull off on a weeknight. However you prefer your soup—creamy, cozy, or quick—there’s a bowl here to match your mood.

Easy Vegan Soup Recipes to Try

There’s no single way to define an easy vegan soup recipe. Sometimes “easy” means you can throw it together on a weeknight with pantry staples, and sometimes it means the pot does the heavy lifting while you wait. Either way, the reward is the same: a bowl that feels comforting, nourishing, and a little bit special without demanding too much.

This roundup brings together a mix of cozy vegan soups, quick brothy bowls, and creamy classics you’ll want on repeat. From plant-based spins on takeout favorites to simple, hearty recipes for cold nights, these are soups designed to keep things approachable while still delivering big flavor. Looking for vegan meal prep ideas? Yeah, you’re in the right place.

Creamy Vegan Soups

Sometimes the only thing that’ll do is a soup you can practically sink into. Creamy vegan soups bring that kind of comfort—smooth, rich, and filling without the dairy. Potatoes blended until velvety, roots roasted until sweet, coconut milk whisked into something lush … these are the bowls that feel like a blanket, only warmer and better seasoned.

Vegan Potato Soup

This one leans classic: soft potatoes blended into something smooth and hearty, with garlic and onion building the base. It’s creamy without cream, filling without fuss, and the kind of soup that makes a crusty loaf disappear fast. Simple, cozy, and the definition of weeknight comfort.

Creamy Roasted Parsnip Soup

Parsnips don’t always get the spotlight, but here they shine. Roasting brings out their sweetness, which blends into a silky base with just enough earthiness to keep things interesting. It’s creamy, elegant, and a little unexpected—exactly the kind of soup that makes you wonder why you don’t cook with parsnips more often.

Cauliflower & Cashew Cream Soup

Cauliflower and cashews team up here for double the creaminess. The cauliflower brings a soft, mellow base, while the cashews add that rich body you’d swear came from dairy. It’s smooth, nutty, and comforting in a way that makes you want to curl up with the whole pot.

Roasted Ginger & Coconut Soup

Ginger takes on a softer side when it’s roasted, losing its bite and gaining a caramelized warmth. Blended into coconut milk, it creates a soup that’s equal parts silky and bright, with a little kick that lingers at the end. It’s fragrant, soothing, and the kind of bowl that feels both refreshing and grounding.

Vegan Crab Coconut Soup

The broth is the star here—coconut milk simmered with red curry paste, lemongrass, and ginger until it’s creamy and fragrant. Jackfruit adds a tender, meaty texture that soaks up all that flavor without weighing it down. It’s bold, aromatic, and the kind of soup that makes a weeknight feel cozy and special.

Thai-Inspired Coconut Soup

This soup proves how far a few good ingredients can go. Shallots and shiitakes lay down something savory, coconut milk softens it into creaminess, and a squeeze of lime keeps it bright. Cherry tomatoes burst into the broth for little hits of sweetness, while tofu turns it into a meal if you want. It’s light but layered, and this vegan coconut soup hits the spot in summer or winter.

Light & Brothy Vegan Soups

Not every soup has to be rich and heavy—sometimes what you want is something clear, bright, and full of liquid comfort. These brothy vegan soups lean on aromatics, herbs, and spice to build flavor without the weight. They’re the bowls you make when you’re craving warmth but still want to feel light on your feet.

Vegan Miso Soup

This one’s all about umami: kombu and dried shiitakes steep into a savory base, then miso folds in at the end for that deep, cozy flavor. It can stay simple—just broth, tofu, and scallions—or turn into a fuller bowl with noodles and vegetables. Light but satisfying, it’s the kind of mineral-rich miso soup that feels grounding every time you make it.

Vegan Tom Kha Soup

This Thai-inspired soup is all about balance—coconut milk for creaminess, lemongrass and lime for brightness, and a little heat to tie it all together. It’s brothy but rich, fragrant enough to perfume the kitchen, and the kind of soup that feels really special without asking for a lot. Add soy curls and oyster mushrooms for a hearty feel.

Mushroom Wonton Soup

Folding wontons feels like part art project, part cooking adventure. These are stuffed with umami-rich mushrooms, then dropped into a garlic and ginger broth that’s light enough to sip but layered with depth.

Vegan Pork Wonton Soup with Bok Choy

A farro-based faux-pork filling makes these wontons hearty and savory, holding their own in a sesame and soy broth. Bok choy slips in at the end, adding a fresh, green bite against the rich, gingery base. It’s warming, satisfying, and the kind of soup that feels like a full meal in one bowl.

Hearty & Filling Vegan Soups

These are the soups that eat like a meal. Built with beans, grains, and vegetables, they’re sturdy enough to stand on their own but still deliver comfort in every spoonful. Aromatic herbs and slow-simmered broths give them depth, while hearty textures make them the kind of bowls that keep you full, warm, and satisfied long after dinner’s done.

Vegan Chicken and Rice Soup

Soy curls stand in for chicken here, giving the soup a hearty, meaty bite without the meat. Carrots, celery, and mushrooms round it out, while sage, thyme, and rosemary make the broth smell like pure comfort. It’s soothing, filling, and the kind of soup you’ll want on repeat all winter.

Vegan Split Pea Soup

Split peas break down into something creamy and smoky here, helped along by garlic, thyme, and a swirl of cashew cream. It’s hearty without being heavy, the kind of soup that feels like winter’s answer to comfort food. Simple, filling, and even better the next day.

Vegan French Onion Ramen Noodle Soup

Caramelized onions don’t usually end up in ramen, but here they take center stage. Slowly cooked down until sweet and jammy, they give the broth a depth that’s both savory and a little surprising. Warm spices and a tangle of noodles round it out, with seared seitan adding heft. It’s rich, aromatic, and unexpected—in the best way.

FAQs

The Comfort of Vegan Soup

Soup has a way of steadying the day. You stir, you wait, you taste—and the world feels a little more manageable. A bowl in your hands, steam rising, the first spoonful slowing everything down—it’s simple, but it stays with you.

These vegan soup recipes cover it all: creamy vegan soups that feel like blankets, light brothy soups that refresh, hearty vegan soups that fill without fuss, and coconut-rich bowls that bring brightness to the table. However you like your soup—smooth, brothy, or loaded with noodles—comfort can be found right in your own kitchen.

More Vegan Comfort Food Roundups To Explore Next

• Vegan Ramen Recipes (12 Unique Ideas for Every Craving)
• Vegan Pasta and Noodle Recipes: The Ultimate Guide
• 50 Vegan Comfort Food Recipes
• Best Tofu Recipes (From Easy Eats To Epic Feasts!)

If you try one of these vegan soup recipes, let me know in the comments—happy cooking!

The post 13 Vegan Soup Recipes For Every Season 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

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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

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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.

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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

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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.

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

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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

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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!

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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

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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.

Some meals demand patience. This cauliflower curry rewards it. Roasted cauliflower and mushrooms get cozy in a velvety coconut sauce, soaking up all the warm, aromatic spices as they sit overnight. The flavors are bold and rich from the start, but give it a day, and they deepen into something truly next-level. If you’re a fan of low-maintenance, high-reward cooking, this one belongs in your meal prep rotation.

It’s rich but not heavy, spiced but not overpowering, and comes together with simple ingredients you probably already have. The key is letting the flavors build, so when you finally dig in, every bite is infused with warmth and creaminess. Serve it over rice or scoop it up with naan, and you’ve got something magical. However you enjoy it, this cauliflower curry recipe is the kind of thing you’ll want to make on repeat.

Why You’ll Love This Cauliflower Curry Recipe

If you’re looking for a cozy, flavor-packed meal that’s easy to make and even better the next day, this cauliflower curry recipe is it. Roasted cauliflower and mushrooms soak up a rich, coconut-based sauce infused with warming spices, making every bite deeply satisfying. Whether you’re meal-prepping or making a quick weeknight dinner, this dish delivers bold flavor with minimal effort. Here’s why you’ll love it:

• Deep, developed flavors: The longer it sits, the better it gets. This curry tastes amazing fresh but reaches peak deliciousness the next day.
• Naturally vegan & gluten-free: Made with simple, wholesome ingredients, this is a go-to meal for anyone looking for a plant-based comfort dish.
• Perfect for meal prep: Make a big batch, and enjoy leftovers that taste even richer over time.
• Customizable & versatile: Swap mushrooms for chickpeas, add greens, or adjust the spice level to your taste.
• Pairs with rice or naan: Whether you love fluffy basmati rice or warm, pillowy naan, this curry is made for scooping.
• One of the easiest curries you’ll make: No complicated steps, just simple roasting, simmering, and letting the magic happen.

Key Ingredients for the Best Cauliflower Curry

A great curry starts with simple ingredients that pack in serious flavor. This cauliflower curry recipe layers warmth and depth with roasted vegetables, bold spices, and a creamy coconut sauce. Here’s what makes it so good:

• Cauliflower: Roasting cauliflower before adding it to the curry brings out its natural sweetness and gives it a slightly nutty, caramelized flavor. It soaks up the sauce beautifully, making each bite rich and satisfying.
• Mushrooms: These add a hearty, meaty texture that makes the curry feel extra substantial. As they cook, they absorb all the spices, giving the dish even more depth. Not a mushroom fan? Swap them with chickpeas or cubed tofu for a protein boost.
• Red Onion: Sweeter and milder than yellow onions, red onion melts into the base of the curry, adding natural sweetness that balances the spices.
• Garlic & Ginger: The foundation of any great curry! Fresh garlic and ginger bring warmth, spice, and a subtle kick that rounds out the flavors.
• Garam Masala: A key spice blend that adds complexity and warmth, with hints of cinnamon, cardamom, and cloves. It’s what gives this curry that deep, layered flavor.
• Curry Powder: A fragrant mix of turmeric, coriander, and cumin that gives the curry its golden color and signature spiced flavor.
• Tomato Paste: Concentrated tomatoes bring acidity and richness, balancing the creaminess of the coconut milk.
• Coconut Milk: The magic ingredient! It makes the sauce luxuriously smooth and slightly sweet, mellowing out the spices while making the dish extra comforting.

How to Make This Cauliflower Curry Recipe

This recipe is all about layering flavors—roasting the cauliflower and mushrooms first gives them a deeper, richer taste before they soak up the creamy coconut curry sauce. The whole process is simple, and most of the time is hands-off. For full recipe details, scroll to the end of this post!

• Step 1: Roast for Maximum Flavor – Preheat your oven and toss cauliflower florets and mushrooms with a little oil, salt, and pepper. Roast until golden and slightly caramelized—this gives them amazing texture and brings out their natural sweetness.
• Step 2: Build the Aromatic Base – In a large pot, sauté red onion, garlic, and ginger until soft and fragrant. This is where the magic starts—these aromatics set the foundation for that deep, warming curry flavor.
• Step 3: Toast the Spices – Stir in garam masala, curry powder, and tomato paste, letting everything cook for a minute to bring out the spices’ full depth. This step is key for unlocking the bold, rich flavors in the sauce.
• Step 4: Simmer It All Together – Pour in coconut milk and give everything a good stir. Let it simmer until the flavors meld and the sauce thickens slightly.
• Step 5: Bring It All Together – Add the roasted cauliflower and mushrooms to the sauce, letting them soak up all that goodness. Simmer for a few more minutes, then taste and adjust seasoning if needed.
• Step 6: Serve & Enjoy – Spoon it over rice, scoop it up with naan, and enjoy every bite. And if you have leftovers? They’ll taste even better tomorrow.

How to Serve This Cauliflower Curry Recipe

This cauliflower curry is the kind of meal that fits into whatever kind of day you’re having. Need a cozy, sit-down dinner? Serve it over rice with warm naan on the side. Grabbing a quick lunch? It reheats like a dream for meal prep. However you enjoy it, this curry is made for easy, satisfying eating.

• Over basmati or jasmine rice: Classic, simple, and perfect for soaking up all that creamy sauce.
• With naan or roti: Because scooping up curry with warm, pillowy bread is always a good idea.
• Paired with quinoa or millet: A hearty, protein-packed alternative to rice.
• Over roasted sweet potatoes: Adds a hint of sweetness that plays perfectly with the spices.
• Topped with fresh cilantro & a squeeze of lime: A bright, fresh contrast to the rich, spiced sauce.
• With a side of pickled onions: A little acidity and crunch to balance everything out.
• As a meal prep go-to: Make a batch and pack it up for easy, stress-free lunches.
• With a dollop of dairy-free yogurt: A cooling touch if you’re bringing the heat.

This is one of those recipes that only gets better with time, so don’t be surprised if you find yourself looking forward to leftovers. However you serve it, this cauliflower curry recipe is the kind of dish you’ll want on repeat.

FAQs

More Vegan Cauliflower Recipes To Try

• Gobi Manchurian
• Vegan Palak Paneer
• Vegan Tikka Masala
• Smoky Cauliflower Tacos
• General Tso’s Cauliflower

If you tried this cauliflower curry recipe, I’d love to hear what you think! Leave a star rating and a comment below—your feedback helps others and lets me know you enjoyed it!

Cauliflower Curry With Mushrooms

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 20 reviews

• Author: erin wysocarski
• Total Time: 1 hour 20 minutes
• Yield: 2-3 servings
• Diet: Vegan

Print Recipe

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Description

This easy cauliflower curry recipe is rich, comforting, and layered with deep, warming spices. Roasted cauliflower and mushrooms absorb the creamy coconut sauce, creating a dish that’s incredibly flavorful—plus, it tastes even better the next day. Whether you’re looking for a meal-prep-friendly vegan curry or a quick, satisfying dinner, this one’s a keeper!

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Ingredients

for the vegetables (see notes for substitutions)

• 1 head cauliflower, chopped into bite-sized florets
• 4–5 cups large brown mushrooms, quartered
• neutral oil
• salt

for the sauce

• 1/2 red onion, roughly chopped
• 4–6 cloves garlic, roughly chopped
• a thumb-sized piece of ginger, roughly chopped
• 2 tablespoons coconut oil (refined or unrefined)
• 1 tablespoon garam masala
• 1 tablespoon curry powder
• 1 teaspoon salt
• 1/4 teaspoon turmeric
• 1, 6-oz. can tomato paste
• 2 cans (13.5-oz.) full-fat coconut milk

to serve

• cooked rice
• vegan naan, prepared (or make your own)
• chopped cilantro
• lime wedges

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Instructions

to prepare the vegetables

1. Preheat oven to 450.
2. Oil a baking sheet and place cauliflower onto sheet in an even layer. Drizzle a little more oil over the top and season with some salt.
3. Oil a cast iron pan and place the mushrooms in a single layer. Drizzle a little more oil over the top and season with salt.
4. Place both into the oven to roast for 25-30 minutes, giving them a stir halfway through to ensure even cooking.

to prepare the sauce

1. Place the onion into a food processor and grind into a paste. Add in the garlic and ginger and process until completely smooth.
2. Melt the coconut oil in a heavy dutch oven over medium heat. Add the onion mixture and saute for about 20 minutes, stirring every now and then, reducing the heat a bit if needed. Keep a close watch to ensure the mixture does not burn. Add generous splashes of water here and there once the mixture starts to stick.
3. The paste is done when it’s thick and fragrant and has very little moisture left.
4. Add in the garam masala, curry powder, turmeric and salt. Stir to combine.
5. Add in the roasted cauliflower and mushrooms and stir to combine.
6. Add in the tomato paste and stir.
7. Add the coconut milk and stir again. Reduce the heat to medium-low and add the lid to the pot, tilting it to allow steam to escape.
8. Cook for about 30 minutes, stirring often to ensure the bottom doesn’t burn. You want the mixture to slightly bubble.

to serve

1. You can serve right away or cool and refrigerate for later. I think this tastes better the next day or two and makes for an easier dinner prep.
2. Serve with cooked rice, naan, chopped cilantro and lime wedges.

Notes

• Mushroom Swap: You can also use 4-5 cups of canned and rinsed chickpeas or cubed, sautéed firm tofu instead of mushrooms for a protein-packed alternative.
• The Flavor Gets Even Better: This curry thickens as it cools and tastes even better the next day. If you have time, make it ahead and let the flavors develop overnight.
• Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The sauce will continue to thicken, so you may need to add a splash of water or coconut milk when reheating.
• Reheating: Warm it on the stovetop over low heat, stirring occasionally, or microwave in 30-second bursts, stirring in between, until heated through.
• Meal Prep Tip: Make a double batch and portion it out for easy lunches or quick weeknight dinners.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Lunch, Dinner
• Method: Baked, Blended, Sautéed
• Cuisine: Indian

The post Cauliflower Curry Recipe With Mushrooms appeared first on Olives for Dinner.

It’s freezing outside, your to-do list is never-ending, and yet, dinner? Solved. This vegan split pea soup is here to rescue your evening, wrapping you in its smoky, creamy, and unexpectedly fancy-feeling deliciousness. It’s everything you want on a cold winter night: hearty, comforting, and just the right amount of indulgent without trying too hard. Bonus? It’s a breeze to make and doubles as tomorrow’s lunch without breaking a sweat.

Here’s the thing about this soup—it’s quietly brilliant. You’ve got the humble split pea doing all the work, transforming into a velvety bowl of plant-based protein-packed magic. Pair that with just the right amount of smoky depth and a meal-prep game so strong, you’ll be patting yourself on the back for days. Trust us, once you try it, you’ll wonder how you ever survived winter without it. Split peas might not win beauty contests, but this recipe? It’s a whole vibe. Soup’s on!

Why You’ll Love This Vegan Split Pea Soup

This isn’t just any soup—it’s the soup. The one that warms you up, fills you up, and makes you feel like you’ve got life figured out (even if your laundry pile suggests otherwise). Here’s why you’ll be coming back for seconds (and thirds):

• It’s a cozy weeknight MVP: Smoky, creamy, and impossibly comforting, this soup feels like the kind of meal that fixes everything after a long day. Bonus: it’s shockingly easy to throw together.
• Big flavor, no shortcuts: Forget bland soup. Smoky paprika, garlic, and thyme bring all the depth and boldness you’d expect from something that simmered all day—but it’s ready in under an hour.
• Leftovers that only get better: This soup levels up overnight, thickening into an even creamier, richer version of itself. It’s the meal-prep hero you didn’t know you needed.
• A pantry staple glow-up: Split peas aren’t winning beauty contests, but they’re the star of the show here—affordable, protein-packed, and downright magical when they break down into creamy soup perfection.
• No-fuss, one-pot wonder: Minimal chopping, one pot, and almost no cleanup. This recipe is the kitchen equivalent of showing up to a meeting in your pajamas—effortless but totally effective.
• Comfort food that’s good for you: Protein? Check. Fiber? Check. Vitamins? Absolutely. It’s like sneaking in some self-care under the guise of comfort food.

Key Ingredients

Every ingredient in this recipe earns its keep, adding layers of flavor, creaminess, or that smoky, savory depth that makes this soup so irresistible. From pantry staples to a couple of sneaky power players, here’s what makes this vegan split pea soup shine:

• Raw cashews: Cashews are the not-so-secret weapon here, blending into a silky, dairy-free cream that makes this soup feel rich and indulgent. A touch of apple cider vinegar balances their natural sweetness, creating a luscious base that ties everything together.
• Apple cider vinegar: Just a splash, but it makes a difference. This adds brightness and a little acidity to cut through the richness of the cashew cream, keeping the soup balanced and flavorful.
• White onion: The humble onion builds the foundation of the soup’s flavor. Sautéed with vegan butter, it adds a touch of sweetness and depth, setting the stage for the smoky and savory notes to follow.
• Dried thyme: This earthy, aromatic herb brings warmth and complexity to the soup, perfectly complementing the smokiness. Think of it as the quiet star that rounds out the flavor.
• Garlic: Always a heavy-hitter, garlic adds a savory backbone to the soup, making sure every spoonful tastes as cozy as it smells.
• Vegan butter: Creamy and just the right amount of rich, vegan butter is the flavor-enhancing MVP here. It’s what gives the onion and garlic their melt-in-your-mouth vibe as they cook.
• Liquid smoke: The smoky depth you’d expect in a traditional split pea soup—without any animal products. Just a few drops of liquid smoke elevate the entire pot, giving it that signature hearty flavor. Can’t find liquid smoke? Try smoked paprika for a similar vibe.
• Split green peas: The star of the show! These little legumes are inexpensive, protein-packed, and break down beautifully as they simmer, creating a naturally creamy, hearty texture. Substitution: Feel free to switch split green peas with yellow split peas for an even earthier twist!
• Vegan bouillon: A must for bringing in bold, savory flavor. It’s the shortcut to a rich broth that makes this soup taste like it simmered all day (spoiler: it didn’t). If you don’t have vegan bouillon, swap in vegetable broth and adjust the salt to taste.

How To Make

This is the kind of recipe that makes you feel like a kitchen pro with barely any effort. A few simple steps, one trusty pot, and suddenly you’ve got a smoky, creamy bowl of magic that’s perfect for cozy nights. For full recipe details, scroll to the end of this post!

• Step 1: Soak the Cashews – Your Secret Weapon. Start by soaking raw cashews in hot water. This step is key for that luscious, creamy finish that takes this soup from simple to “wow.” Trust us—your blender will thank you.
• Step 2: Sauté for Serious Flavor. In a large pot, melt vegan butter and sauté chopped onion, garlic, and dried thyme. This quick step layers in savory depth, setting the stage for smoky deliciousness.
• Step 3: Build the Broth. Add split peas, vegan bouillon, water, and just a few drops of liquid smoke. Give it a good stir, bring everything to a boil, and then reduce to a simmer. The split peas will start breaking down, doing their magical thing.
• Step 4: Blend it Smooth (or Not). When the peas are tender, blend the soaked cashews with some of the soup until silky smooth. Stir this creamy mixture back into the pot for that velvety texture. Prefer your soup chunky? Blend just half, or skip this step entirely—your call.
• Step 5: Taste, Adjust, and Serve. This is where the magic happens. Add a splash of apple cider vinegar to brighten the flavors, season with salt and pepper, and give it one last stir. Ladle into bowls, top with fresh herbs or microgreens if you’re feeling fancy, and dig in.

How To Serve

When you’ve got a bowl of creamy, smoky, and perfectly cozy vegan split pea soup in front of you, the question isn’t if it’s amazing—it’s how to make it even better. Whether you’re dunking, topping, or pairing, the possibilities are as comforting as they are delicious. Here are a few ways to make your bowl the star of the table (or your couch dinner lineup).

• Dunk Away: Crusty bread is non-negotiable. Pair your soup with vegan buttermilk biscuits, this easy focaccia recipe, or make this easy sandwich bread. It’s buttery, crunchy-edged carb heaven—and yes, your soup deserves it.
• Top It Like a Pro: Sprinkle with microgreens or fresh thyme for a fancy-but-effortless vibe. Feeling bolder? Crispy tempeh bacon, shiitake bacon, or roasted chickpeas take this from “cozy” to “can’t stop eating.”
• Soup + Salad Power Duo: Keep things fresh and balanced with a zesty lemon-dressed kale salad or a tangy vegan Caesar. A little crunch and acidity = perfect match.
• Take the Comfort Up a Notch: Ever tried a bread bowl? Game changer. Or go classic with a grilled vegan cheese sandwich on the side—it’s like wrapping yourself in a cozy flavor blanket.
• Spice Things Up: Add a drizzle of toasted sesame oil or a sprinkle of smoked paprika for that subtle smoky heat that makes every spoonful better.
• For the Veggie Enthusiasts: Toss in some roasted cauliflower, earthy parsnips, or sweet potatoes to add bulk and bonus flavor for a little soup makeover, although she already looks fantastic.
• All About the Crunch: Crushed crackers, crispy croutons, or even salty pretzels? Yes, yes, and yes. That textural contrast is what soup dreams are made of.

FAQs

Warm Up with These Vegan Soup Favorites

• Vegan Chicken and Rice Soup
• Vegan Tom Kha Soup
• Vegan Egg Drop Soup
• Creamy Roasted Parsnip Soup

Did you try this vegan split pea soup recipe? Let me know how it turned out! Leave a comment below with your feedback, and don’t forget to give it a star rating—it helps others find (and fall in love with) this cozy recipe too. Your reviews make my day!

Vegan Split Pea Soup

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: erin wysocarski
• Total Time: 1 hour
• Yield: 4 servings
• Diet: Vegan

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Description

This vegan split pea soup is everything you want in a cozy winter meal—creamy, smoky, and satisfying, all while being ridiculously easy to whip up. Packed with plant-based protein and fiber, it’s perfect for meal prep or those nights when you just need something hearty and comforting on the table. Pair it with your favorite crusty bread, and let this no-fuss soup make your weeknight feel effortless.

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Ingredients

for the cashew cream

• 1 cup raw cashews, soaked in water for 4+ hours or overnight, then drained
• 1 teaspoon apple cider vinegar
• a few pinches of flaky sea salt
• 1 cup water

for the soup

• 1 tablespoon olive oil
• 1 large white onion, chopped
• 1/4 teaspoon salt
• 1 teaspoon dried thyme
• 4–6 cloves garlic, minced
• 1 tablespoon vegan butter
• 1/4 teaspoon liquid smoke
• 1 1/2 cup split green peas, picked over and rinsed
• 3 teaspoons vegan bouillon, whisked into 2 cups hot water
• 4 cups water

to serve

• extra cashew cream
• microgreens or thyme sprigs
• biscuits, crusty bread, crackers

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Instructions

Make the Cashew Cream:

Place the cashews, apple cider vinegar, sea salt, and water into a high-speed blender. Blend until completely smooth. Leave it in the blender—you’ll use it again to puree the soup later.

Make the Soup:

1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
2. Add the onion and salt, stirring to coat. Cook for about 5 minutes, stirring occasionally, until softened. Reduce the heat if it starts to brown too quickly.
3. Add the thyme and stir to coat.
4. Add the minced garlic and vegan butter and continue to saute for 2-3 minutes more.
5. Add the liquid smoke and split peas. Stir to combine.
6. Add the hot broth, stir, then the 4 cups of water.
7. Bring to boil, lower the heat, and simmer for 25 minutes until the peas are soft and tender.

Blend the Soup:

1. Let the soup cool slightly, then taste and adjust any of the seasonings.
2. Transfer a couple of cups of soup to the blender with the cashew cream and blend until smooth.
3. Optional: For a silky texture, additionally strain the blended soup through a chinois or fine mesh strainer into a clean pot.
4. Repeat this process with the rest of the soup until everything is blended. 

Serve and Enjoy

Ladle the soup into bowls and top with extra cashew cream, microgreens, or thyme sprigs. Pair with biscuits, crusty bread, or crackers for the ultimate cozy meal.

Notes

• Make It Your Texture: This soup is silky and luxurious when fully blended and strained, perfect for a “fancy-but-easy” dinner moment. If you prefer a chunkier texture, blend just half the soup and stir it back in—you’ll get creamy vibes with hearty bites.
• Storage: If you’ve got leftovers (lucky you!), store the soup in an airtight container in the fridge for up to 5 days. The flavors actually deepen overnight, making tomorrow’s bowl even better.
• Reheating Tips: Gently reheat the soup on the stove over low heat, stirring occasionally. If it’s thickened in the fridge, just add a splash of water or vegetable broth to loosen it up. In a hurry? The microwave works too—heat in 1-minute intervals, stirring in between, until warmed through.
• Freezing: This soup freezes like a dream! Once cooled, transfer it to freezer-safe containers, leaving a little room at the top for expansion. It’ll keep for up to 3 months. Thaw overnight in the fridge, then reheat as directed.
• Cashew Cream Tip: If you’re making this soup ahead, keep the cashew cream separate until you’re ready to serve. This helps preserve its velvety texture and prevents it from separating during storage.
• Split Pea Magic: No need to soak your split peas—just a quick rinse to remove any dust, and they’re good to go. This time-saving step means you can go from pantry to pot without the extra prep

• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Category: Lunch, Dinner
• Method: Sautéed, Blended, Simmered
• Cuisine: American

The post Vegan Split Pea Soup appeared first on Olives for Dinner.

Who says classics can’t evolve? This vegan clam chowder takes all the cozy, comforting flavors of the iconic version and gives them a plant-based spin that’s rich, creamy, and hearty—without a single clam in sight. Mushrooms and soy curls soak up the broth like they were made for it, bringing an umami punch that’s packed into every bite.

Whether you’re missing the nostalgic taste of chowder or searching for a plant-based option that delivers warmth and flavor, this recipe has you covered. It’s a little throwback, a little fresh, and just the right kind of unexpected. It’s like wrapping a warm blanket around your taste buds on a chilly day. This is the ultimate comfort food in a bowl—minus the seafood.

Why You’ll Love This Recipe

If comfort food that feels both familiar and fresh is your vibe, this vegan clam chowder is going to be your new favorite. It’s everything you expect from a chowder—rich, creamy, and satisfying—but with a plant-based twist that doesn’t skimp on flavor. Here’s why you’ll be hooked:

• No clams, no problem Mushrooms and soy curls step up to take the place of clams, soaking up the broth and delivering an umami-packed richness that makes clams a thing of the past.
• Cashew cream magic. Creamy, luscious, and velvety—cashew cream is the secret to that silky texture you crave in a chowder, without any dairy involved.
• Deep flavors in about an hour. Smoky vegan bacon, fresh thyme, and a savory broth come together fast, giving you a layered, comforting dish without spending hours at the stove.
• Leftovers that taste even better. This chowder gets more flavorful with time, so it’s perfect for meal prep or saving a bowl for those lazy days when cooking feels like a chore.
• Chowder meets plant power. All the classic comfort, now fully plant-based—perfect for vegans, vegetarians, or anyone who just loves a good bowl of hearty soup.

Key Ingredients

The beauty of this vegan clam chowder? It’s all about the right ingredients doing their thing to bring you the perfectly satisfying vibes you crave. Here’s what makes this chowder the kind of comfort food you’ll want to make on repeat.

• Raw Cashews: Cashews in a chowder? You bet. Blended into a dreamy cream, they’re the secret behind that rich, silky texture without a drop of dairy.
• Vegan Butter: Let’s be real—everything’s better with a little butter. This adds a rich base that gives your chowder that perfect, buttery flavor.
• White, Brown, or Oyster Mushrooms: Forget clams. Mushrooms step in here, soaking up all that broth and bringing a meaty, savory bite that’ll make you a believer in the power of vegan seafood. Our guide on how to cook oyster mushrooms will give you more info on selecting, prepping, and storing them!
• Soy Curls: Think of these as little flavor sponges. They soak up the broth like pros, giving you a chewy, satisfying texture that plays perfectly with the creamy soup.
• Crumbled Nori: Just a sprinkle of this seaweed gives the chowder that subtle briny kick. It’s like the ocean gave your bowl a little wave!
• Tempeh Bacon: Smoky, crispy, and full of flavor—tempeh bacon is the special sauce that pulls all the savory elements together.
• Celery: Adds a nice crunch and a little brightness to balance out all the creaminess.
• Onion: These lay down the savory foundation that every good chowder needs.
• Fresh Thyme: A sprinkle of thyme adds an aromatic, earthy note that balances the richness of the broth. It’s the small things, right?
• No-Chicken Broth (or Vegetable Stock): This is where all the depth comes from. The broth ties everything together, giving the chowder its savory, comforting soul.
• Yukon Gold Potatoes: Creamy, tender, and just the right amount of hearty—these potatoes make every bite feel like the perfect blend of cozy and filling.

How To Make

This vegan chowder might look like a showstopper (because let’s be real, it totally is), but making it is as easy as cozying up with a bowl of it afterward. Here’s how you go from gathering your stellar ingredients to inhaling the aromas of creamy, savory perfection in about an hour:

Step 1: Make The Cashew Cream – Blend your soaked cashews into the silkiest, creamiest mixture you’ve ever seen. This is what gives your chowder that luscious texture that’s smooth as silk. Pro tip: No one needs to know it’s cashews. It’s just your little secret.

Step 2: Sauté The Mushrooms – Get the mushrooms sizzling in some vegan butter until they’re golden and fragrant. They’re here to give your chowder that savory seafood texture minus the clams.

Step 3: Get Your Soy Curls Sizzling – Rehydrate your soy curls and let them crisp up a bit in the pan. They’re going to soak up all the flavor and add that hearty texture that makes every spoonful satisfying.

Step 4: Build the Broth – Time to get things simmering! Toss in your onions, celery, and garlic for a savory base, then add in your broth and potatoes. Let it simmer away until the potatoes are tender and your kitchen is filled with the dreamy aroma of this New England-style vegan chowder!

Step 5: Bring It All Together – Here’s where the magic happens—stir in the cashew cream, soy curls, and mushrooms, and watch it all come together. Let it simmer for a few minutes, and bam—you’ve got a big pot of cozy, clam-free goodness.

How To Serve

This vegan clam chowder is perfect on its own, but if you want to take it up a notch, add some carbs. They never disappoint. Here are a couple of great options!

• Classic with a Twist: Sourdough or homemade focaccia is perfect for soaking up every drop of that rich, creamy broth. Tear off a chunk and dip it right in—comfort food heaven.
• Bring on the Biscuits: Warm, flaky homemade buttermilk vegan biscuits are made for dunking. The buttery, melt-in-your-mouth texture adds the perfect finishing touch to your chowder bowl.

FAQs

Craving More Soups and Stews? Check Out These Recipes!

• Vegan Beef Bourguignon With Seitan
• Vegan Chicken and Rice Soup
• Vegan Potato Soup
• Creamy Roasted Parsnip Soup

I hope you enjoy this vegan clam chowder recipe! If you make it, I’d love it if you left a review and star rating below to help others find and fall in love with it too. 

New England Vegan Clam Chowder

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 15 reviews

• Author: erin wysocarski
• Total Time: 1 hour 20 minutes
• Yield: 4 servings
• Diet: Vegan

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Description

This vegan clam chowder is everything you love about the classic but with a plant-based remix—creamy, cozy, and full of flavor, minus the seafood. Mushrooms and soy curls are the star players here, soaking up all that rich broth and bringing the perfect hearty bite. Taste buds, get ready to be enchanted! 

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Ingredients

for the cashew cream

• 1 cup raw cashews, soaked in plenty of water overnight, then drained
• 1/2 cup water
• couple dashes of coconut or apple cider vinegar (optional)

for the “clams”

• 1 tablespoon plant-based butter
• 10–12 ounces of white, brown or oyster mushrooms, destemmed and chopped
• 1 cup Butler Soy Curls
• 1/2 sheet crumbled nori
• 1 tablespoon olive oil

for the broth

• 1–2 tablespoons plant-based butter or refined coconut oil
• 4 strips of tempeh bacon, chopped (store-bought also works)
• several dashes of liquid smoke
• 1 celery stalk, chopped
• 1 medium onion, diced
• 3 garlic cloves, smashed and chopped
• 1 teaspoon fresh thyme, chopped
• 1 bay leaf
• 5 cups No-Chicken, mushroom, or vegetable stock
• 2 cups peeled and diced Yukon Gold potatoes
• 1 tablespoon cornstarch, blended with 2 tablespoons water
• salt and pepper, to taste
• fresh thyme, chopped

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Instructions

to make the cashew cream

1. Using a high-speed or immersion blender, blend the cashews and liquid together until velvety smooth. Add in a couple dashes of vinegar to counteract the sweetness of the cashews, if desired. Set aside.

to prepare the clams

1. Melt the plant-based butter in a large, heavy pot over medium heat. Add the mushrooms and saute until softened, turning down the heat a bit if needed. Transfer to a bowl.
2. Add the soy curls and nori to the pot, cover with water. Bring to a boil and turn off the heat, but leave on the burner for about 10 minutes. Allow to cool. Chop into bite-sized pieces.
3. Preheat a cast-iron skillet over medium heat. Add a little oil, then the soy curls. Allow to saute, stirring occasionally, until slightly dried out and slightly golden around the edges. Combine with the reserved mushrooms to the side.

to prepare the broth

1. Using the same pot, melt 1 tablespoon of the butter or oil over medium heat. Add in the chopped tempeh bacon, and allow to saute for a couple of minutes. Reduce the heat to medium low, and add a few dashes of the liquid smoke.
2. Add the celery, onion and garlic to the pot, increase the heat back to medium and stir. After a minute, add in the remaining 1 tablespoon of plant-based butter or a few splashes of broth as needed to reduce sticking. Allow to cook for several minutes, until the onion is soft.
3. Sprinkle in the thyme, add the bay leaf. Add the stock and potatoes. Allow to come to a simmer and cook for 20 minutes, or until the potatoes are done.
4. Bring back to a boil, stir in the cornstarch slurry, and stir until slightly thickened.

to finish

1. Stir in the reserved cashew cream, mushrooms, and soy curls. Heat through, adding in salt and pepper, and a few dashes of liquid smoke if desired, to taste.

Notes

• Storage: Got leftovers? Lucky you! Pop them into an airtight container and store in the fridge for up to 4 days.
• Reheating: Simply warm on the stovetop over medium heat, adding a splash of broth or water to bring back that creamy goodness. In a hurry? The microwave works too—just heat in 30-second intervals, stirring in between, until piping hot.
• Meal Prep Marvel: This chowder gets even better the next day, so don’t be shy about meal-prepping for a cozy week ahead!

• Prep Time: 20 minutes
• Cook Time: 1 hours
• Category: Dinner
• Method: Blended, Sautéed, Boiled, Reconstituted, Chopped
• Cuisine: American

The post Vegan Clam Chowder appeared first on Olives for Dinner.

With the summer heat finally out of the way and the air turning crisp, there’s nothing quite like the warmth of the oven to make everything feel right again. Enter this balsamic roasted beets dish—it’s the kind of thing that turns your kitchen into the coziest spot in the house.

Thin slices of red and golden beets, arranged in a spiral, are roasted until tender and caramelized, with the help of balsamic drizzle at the end to tie it all together. It looks like you put in a ton of effort, but really, it’s just slice, stack, and let the oven do the rest—all with just six simple ingredients.

The best part? Assembling it is like a hands-on project with a delicious reward. There’s something quietly satisfying about lining up those beet slices just right, and as they roast, the kitchen fills with that earthy, caramelized aroma that practically says, hey, grab a plate and get cozy.

Serve it with some crusty bread, maybe a glass of wine, and suddenly, you’ve got a dinner that feels special without needing to pull out all the stops.

Why You’ll Love This Recipe

Let’s face it—fall cooking should be cozy without feeling like a chore. This balsamic roasted beets dish hits that sweet spot between looking impressive and being secretly low-maintenance. Here’s why you’ll keep coming back to it:

• Simple Yet Impressive: Thinly sliced beets arranged in a spiral—minimal effort looks like a labor of love, but really, it’s just smart assembly. We won’t tell if you don’t.
• Cozy Aromas, Major Vibes: As those beets roast, your kitchen fills with that earthy, caramelized goodness that makes you want to settle in and get comfy.
• Visually Satisfying: The spiral of red and golden beets? It’s basically an edible art project that turns dinner into a mini showstopper.
• Weekend Perfection: Perfect for a laid-back weekend cooking project when you’ve got a little more time to enjoy the process and let the oven do its thing.
• Pairs Like a Pro: Crusty bread, a glass of wine—suddenly, you’re serving up a meal that feels restaurant-worthy without leaving your house.

Key Ingredients

This recipe keeps it simple, but each ingredient plays an essential role in creating the perfect balance of flavor, texture, and that beautiful roasted color. Here’s what makes this balsamic roasted beets dish shine:

• Red Beets: These bring that deep, earthy sweetness and a vibrant pop of color. Their natural sugars caramelize beautifully in the oven, giving the dish its signature roasted depth.
• Golden Beets: Slightly milder than their red counterparts, golden beets add a subtle sweetness and a sunny hue that makes the spiral even more striking.
• Rutabaga: Earthy and slightly peppery, rutabaga adds a bit of contrast to the sweetness of the beets. It also brings some hearty texture to round out the dish.
• Olive Oil: Helps everything roast up perfectly, creating that golden caramelization while keeping the beets tender and rich.
• Balsamic Vinegar: Think of it as the finishing touch that makes everything pop. A drizzle toward the end of roasting adds that perfect tangy bite, cutting through all the sweetness and caramelization like it’s on a mission. It adds an umami note, making each bite offer a bit of magic. Suddenly, the whole dish feels brighter, bolder, and like you planned it that way all along.
• Fresh Thyme: Sprinkled at the end for a fragrant, herbal finish. Its woodsy flavor adds a subtle depth that ties the whole dish together.

How To Make

This balsamic roasted beets dish might look impressive, but it’s actually a breeze to put together. With just a few steps, you’ll have a cozy, show-stopping meal that’s both beautiful and delicious. Here’s how to bring it all together:

Step 1: Prep the Root Vegetables – Scrub and peel your red beets, golden beets, and rutabaga. Slice them thinly with a mandoline for even, thin slices—this is key for that perfect spiral.

Step 2: Build the Spiral – Drizzle olive oil in a small cast-iron skillet (6 to 8 inches works great). Lay alternating slices of the three root vegetables in a line down your palm, then press that strip into the outer edge of the skillet.

Keep going, layering slices in a spiral toward the center, angling them slightly upwards. To fill out any gaps, tuck any extra slices between any spaces. Once the pan is full, gently press down with your (now beet-stained) palms.

Step 3: Roast to Perfection – Preheat your oven to 400°F. Roast for about an hour, checking every 15 minutes. Be generous with a drizzle of olive oil as needed. Don’t be shy here with the oil – this prevents the top of the slices from burning and encourages that beautiful caramelization!

Step 4: Balsamic and Thyme Finish – After an hour, drizzle balsamic vinegar over the top and sprinkle on some fresh thyme. Roast for another 15 minutes to let the flavors meld.

Step 5: Serve and Enjoy – Serve these balsamic roasted beets straight from the skillet with some crusty bread or focaccia. It’s the perfect cozy dinner that feels like a weekend treat, packed with wholesome root vegetables, and doubles as an art project!

How To Serve

Once these balsamic roasted beets come out of the oven, the real question is: how are you going to dive in? Whether you’re keeping it simple or stepping it up a notch, this dish is versatile enough to fit into any meal situation. Here are a few ideas to get you started:

• Keep It Classic: Serve the roasted beets straight from the skillet with some crusty bread or easy homemade focaccia. Add a glass of red wine, and suddenly, you’ve got yourself a cozy dinner that feels both effortless and impressive.
• Grain Bowl Game: Toss the roasted beets into a hearty grain bowl with quinoa, farro, or couscous. Throw in some fresh greens, a handful of nuts, and maybe drizzle a little extra balsamic. It’s the kind of meal that feels balanced but secretly indulgent.
• Leftover Salad Remix: Leftovers? No problem. Turn the roasted beets into a salad by layering them over greens, adding walnuts, vegan cheese, and a dollop of Dijon vinaigrette. Or serve them with vegan cheese and crackers or bread. It’s the quickest way to make yesterday’s dinner feel brand new.
• Serve It Fancy: Want to take it up a notch? Serve the beets as a side dish for a fancier dinner, paired with dishes like toasted farro or rice and grains. This would also fit right into a holiday spread with vegan stuffing, gravy, and a mushroom Wellington!

FAQs

Check Out More Beet Recipes!

• Salt-Roasted Golden Beets
• Beet Tartare Recipe
• Vegan Burgers With Beetroot And Farro

Balsamic Roasted Beets Recipe

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

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

Print Recipe

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Description

This balsamic roasted beets recipe is all about fall vibes and cozy flavors. We’re talking beautifully roasted root veggies, caramelized to perfection, with a spiral pattern that looks fancy but is super simple to pull off. Drizzle with balsamic, sprinkle with fresh thyme, and serve with some crusty bread for a no-fuss dinner that feels a little fancy.

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Ingredients

• 3 medium-sized red beets
• 3 medium-sized golden beets
• 3 medium-sized rutabaga
• 1/4 cup olive oil
• salt and pepper
• 1 tablespoon balsamic vinegar
• 2 teaspoons fresh thyme, chopped

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Instructions

To prepare the beets

1. Scrub the beets and rutabaga. Lop off the ends, and peel away the skin with a Y-Peeler or sharp knife.
2. Starting with the rutabaga, use a mandoline slicer and slice them all up. Place in one pile. Repeat the process with the golden beets, and finish with the red beets.
3. Place about 2 tablespoons of olive oil into the bottom of a  6 to 8-inch cast iron skillet.
4. Place alternating slices of beets in a straight line down the palm of your hand, about six at a time. Place them around the edge of the pan in a tight spiral. Keep spiraling towards the center until the pan is filled.
5. When you are done, go back and insert extra slices to make the arrangement tight. Once done, slightly press down on the top to make sure all of the slices are wedged in. Drizzle with more of the olive oil, season with some salt and pepper and set aside.
6. Preheat your oven to 400.
7. Place the skillet into the oven to bake for an hour, checking on it every 15 minutes to ensure the tops are not burning. Drizzle again with a little more olive oil if any portions of the tops start to look singed.
8. Remove from the oven, drizzle with the balsamic vinegar and sprinkle with the fresh thyme. Bake for an additional 15 minutes.
9. Serve immediately straight out of the pan with crusty bread or focaccia and a glass of red wine.

Notes

• Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheating: Reheat in the oven at 350°F for 10-15 minutes to maintain their caramelized texture and crispy edges.
• Time Saver: To save time, you can prep and slice the vegetables ahead of time and store them in the fridge until ready to roast. Just let them come to room temperature before assembly.
• The Right Tool: Use a cast-iron skillet to get the best caramelization and heat distribution!

• Prep Time: 45 minutes
• Cook Time: 75 minutes
• Category: Dinner, Side
• Method: Sliced, Roasted
• Cuisine: French

The post Balsamic Roasted Beets appeared first on Olives for Dinner.

Making vegan wonton soup is a satisfying kitchen adventure, more akin to a cozy weekend affair than a quick Tuesday night dinner. It’s a bit of a process, but think of it as meal prep’s more glamorous cousin. You’re not just chopping mushrooms and prepping broth—you’re making and assembling an experience that can be frozen and savored later.

The best part? Getting lost in the rhythmic process of chopping and folding wontons with a podcast or music in the background, surrounded by the aromatic broth swirling around you as it simmers. Preparing this soup is a little labor of love, but it’s the kind you’ll be grateful for when you’re tucking into bowl after bowl of this savory, umami-rich dish.

For those who find joy in both cooking and eating, this vegan wonton soup recipe is your ticket to bliss. It’s not just food; it’s a mini project with major returns. Let’s explore how to make this recipe, and create a big batch of comfort food. This recipe is less about the hustle and all about the fold.

For more cozy vegan soup recipes, check out our vegan crab coconut soup, French onion ramen noodle soup, best vegan ramen options, and miso soup. If you’re craving noodles, give our fire noodles and crispy tofu recipe and try, or for something simple, our easy soba noodles are guaranteed to hit the spot.

Why You’ll Love This Vegan Wonton Soup Recipe

Discover the savory blend of flavors in this vegan wonton soup that is as satisfying to make as it is to eat. Here’s why you’ll fall in love with this recipe:

• Packed with Umami: Every spoonful is a deep dive into rich, umami-packed goodness that’s packed with meaty mushrooms.
• Meal Prep Magic: Prep once, eat gourmet all week. These wontons freeze like a dream, making your future self very, very happy.
• Zen in the Kitchen: The rhythmic folding of wontons turns cooking into a meditative practice, perfect for unwinding.
• Aroma Therapy: The scent of simmering broth is enough to soothe any soul, filling your kitchen with fragrant bliss.
• Crowd-Pleaser: Whether you’re cooking for vegans, vegetarians, or the veg-curious, this dish is guaranteed to impress.

Key Ingredients

In our vegan wonton soup, each ingredient isn’t just showing up—they’re showing off. Let’s unwrap the magic behind what makes this soup a stand-out star in your kitchen:

• Toasted Sesame Oil: This isn’t just any oil; it’s the secret handshake of flavor that brings a nutty, almost whispering depth to the dish. Imagine it’s the cool friend who makes everything better just by being there.
• Shallots: If the soup world had a sweetness dial, shallots would be the way to turn it up a notch without going overboard. They add just the right amount of sharpness and a touch of elegance to the mix.
• Garlic: The hero we all need, garlic brings its A-game to both the wontons and broth, giving that unmistakable aroma and flavor.
• Maitake and Oyster Mushrooms: These mushrooms are not just a filler. They pack a punch of umami that makes each bite a savory, earthy delight. They’re the robust heart of your wonton filling, bringing texture and taste that’s nothing short of a mic drop. Feel free to use shiitakes as well. For more on this fantastic fungi, check out our shiitake mushroom cooking guide!
• Chives: Fresh, with a mild oniony zing, chives are like the final sprinkle of magic dust that ties all the wonton flavors together, adding color and a burst of freshness.
• Wonton Wrappers: The unsung heroes that hold it all together. Think of them as the cozy blanket wrapping all that goodness into a neat little package, ready for the plunge into broth perfection.
• Vegetable Broth: Choosing a rich, flavorful broth is like laying down a red carpet for your wontons. It’s all about building a luxurious, sippable foundation that elevates everything floating in it.
• Soy Sauce: This is the depth charge in the broth, bringing saltiness, a hint of sweetness, and a deep, rich color that makes the soup look as good as it tastes.
• Pureed Roasted Ginger: Just when you thought it couldn’t get better, in walks ginger with its spicy, warm kick that cuts through and balances the richness, making every spoonful sing.
• Full-Fat Coconut Milk: Optional, but oh-so-recommended for a swirl of creaminess that’s like upgrading from coach to first class. It’s the smooth, rich twist your soup didn’t know it needed.
• Garnishes: Fresh basil, Thai chilis, fried shallots, scallions, and lime, while optional, add layers of fresh, zesty flavors that make each bite a discovery.

There you have it: a line-up of ingredients ready to make your vegan wonton soup not just a meal, but an experience.

How To Make This Recipe

This vegan wonton soup recipe is easy, satisfying, and impressively fancy. Let’s slice, dice, fold, and simmer our way to dumpling heaven!

1. Prep Your Produce: Kick things off by chopping your shallots, garlic, mushrooms, and chives. It’s your veggie all-star team getting ready to bring their A-game to the soup pot.
2. Make Your Wonton Filling: In a pan with a swirl of toasted sesame oil, cook the shallots and garlic until they’re just turning golden. Add in the mushrooms, giving them a good stir until they’re soft and flavorful, then mix in the chives off the heat.
3. Fold Your Wontons: This is where the magic happens. Spoon the filling into your wonton wrappers, and fold them into little parcels. Check out my “How To Fold A Wonton” post for a more in-depth guide.
4. Make Your Broth: Roast your ginger. Check out my guide on how to roast ginger here. In a clean pot, combine more sesame oil, garlic, and shallots, then add the broth ingredients and let everything simmer together. This is when your kitchen starts to smell like heaven.
5. Serve: Once your wontons are boiled to perfection, ladle them into bowls, pour over the gingery, aromatic broth, and add your chosen garnishes. Enjoy!

How To Fold A Wonton

Learn how to fold a wonton following these easy steps. After you fold a few, you’ll be a pro!

Final Thoughts

And there you have it, folks – a vegan wonton soup that’s as fun to make as it is to eat, proving once and for all that your kitchen can indeed be a place of culinary magic and mindfulness. Whether you’re meal prepping for the week ahead or simply in need of a comforting bowl to warm you up, this recipe has got you covered.

FAQs

Vegan Wonton Soup with Mushrooms

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

• Author: erin wysocarski
• Total Time: 1 hour 30 minutes
• Yield: 50 wontons
• Diet: Vegan

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Description

Whip up a batch of this vegan wonton soup, and you’re not just making dinner, you’re crafting an experience. With its umami-rich mushrooms snuggled into delicate wrappers and swimming in a zesty ginger broth, this is the plant-based hug your taste buds have been waiting for.

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Ingredients

for the wonton filling

• 1 tablespoon toasted sesame oil
• 1 cup minced shallot
• a few pinches of salt
• 1 tablespoon minced garlic
• 4 cups mixed mushrooms (maitake and oyster), minced, tough parts removed
• mirin (a few tablespoons, for deglazing)
• 3/4 cup minced chives

additional:

50 wonton wrappers

for the roasted ginger broth

• 1 tablespoon toasted sesame oil
• 4 cloves garlic, minced
• 2 tablespoons water
• 1 large shallot, sliced into half-moon shapes
• 2 tablespoons sake or broth
• 4 cups vegetable broth (Imagine brand No-Chicken broth is great)
• 1 tablespoon mirin
• 1 tablespoon soy sauce
• 1/2 tablespoon pureed roasted ginger
• 1/4 cup full-fat coconut milk, optional but recommended (scrape the heavy stuff off the top of the can)

garnish (optional but recommended)

• fresh basil, Thai chilis, fried shallots, scallions, lime

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Instructions

To make the wonton filling:

1. Cook Shallots and Garlic: In a large pot, heat sesame oil over medium-high. Saute shallots with a pinch of salt until golden, then add garlic and cook for 1-2 more minutes.
2. Add Mushrooms: Mix in mushrooms and let them cook until they’ve softened and developed some color, about 5 minutes. Remove from heat, mix in chives, and set aside to cool.

To assemble the wontons:

1. Fill Wontons: Place a teaspoon of filling in the center of each wrapper. Fold according to the instructions above.
2. Freeze: Place assembled wontons on a baking sheet and freeze. Once frozen, transfer to a storage bag.

To make the broth:

1. Soften Garlic: In a medium pot, heat sesame oil over medium. Add garlic and cook until golden. Add water and let it simmer until garlic is soft.
2. Build Broth: Add shallots, then deglaze with sake or broth. Add vegetable broth, mirin, soy sauce, and ginger. Simmer for 10-15 minutes. Stir in coconut milk if using.

Cook and Serve: 

1. Boil Wontons: Bring a large pot of water to a boil. Cook wontons in batches until they float and are heated through.
2. Serve: Place wontons in bowls, ladle over the ginger broth, and garnish as desired.

Notes

Prep Ahead:

To make this recipe more manageable, you can prepare both the wonton filling and the ginger broth a day in advance. This will break up the cooking process and allow the flavors, especially in the broth, to deepen overnight.

Storage Advice:

Wonton Filling: If you have leftover filling, it can be kept in the refrigerator for up to three days, making it convenient to whip up a few fresh wontons whenever you’d like. The filling can also be frozen for up to a month; just be sure to thaw it in the fridge overnight before you plan to use it again.

Wontons: After assembling, wontons can be frozen on a baking sheet, and once fully frozen, transferred to a freezer-safe bag or container. They’ll keep well for up to two months. There’s no need to thaw them before cooking; just add a minute or two to the boiling time.

Ginger Broth: The broth can be refrigerated for up to five days and actually tastes better the next day as the flavors meld together. It can also be frozen in an airtight container for up to three months. To reheat, simply thaw it in the fridge if frozen, and warm it on the stove over medium heat.

Cooking Tip:

For an extra infusion of flavor, consider simmering the broth with the mushroom bases that you’ve saved. This not only reduces waste but also intensifies the umami flavor in your broth.

Serving Suggestion:

Wontons are best enjoyed fresh from the pot, but if you have leftovers, store them separately from the broth to prevent them from getting soggy.

• Prep Time: 1 hours
• Cook Time: 30 minutes
• Category: Dinner
• Method: Sautéed, Simmered
• Cuisine: Asian

The post Vegan Wonton Soup With Mushrooms appeared first on Olives for Dinner.

Sometimes, a recipe clicks and you feel like you’ve been let in on a secret. That’s the vibe of this vegan mushroom stroganoff—unassumingly rich and creamy, it’s comfort food without the fuss, but with all the flavor.

Infused with the earthy richness of mushrooms and the velvety texture of a dairy-free sauce, this dish puts a modern twist on a classic, showcasing that vegan cooking can be deeply satisfying and surprisingly simple. It’s the ultimate vegan comfort food, welcoming everyone to the table for a showstopping weekday dinner.

Why You’ll Love This Vegan Mushroom Stroganoff Recipe

Looking for the ultimate comfort food that’s both delicious and easy to make? Our vegan mushroom stroganoff recipe is just what you need. This dish stands out for its simplicity and versatility, making it a perfect choice for both novice and seasoned cooks alike. Here’s why you’re going to fall in love with this recipe:

• Simple Ingredients: Made with pantry staples and easily found produce.
• Rich and Creamy: Achieves a luxurious texture without any dairy.
• Versatile: Easily adaptable for gluten-free and nut-free diets.
• Quick to Prepare: Ideal for busy weeknights or lazy weekends.

So, why not give our creamy dairy-free stroganoff a spot on your dinner rotation? It’s the perfect mix of easy, quick, and seriously satisfying. Whether you’re tossing it together after a long day or enjoying a relaxed meal prep on the weekend, this dish is all about making your life easier while keeping things deliciously interesting. Get ready to fall for this comfort food classic—vegan style!

Key Ingredients & Substitutions

Creating the perfect vegan stroganoff doesn’t require exotic ingredients or complicated methods. Our recipe uses accessible, flexible ingredients that ensure your stroganoff is not only delicious but also accommodating to various dietary needs. Here’s what you’ll need and how you can adapt them if necessary:

• A Blend of Mushrooms: We use succulent oyster, delicate maitake, and shiitake mushrooms to give this dish its meaty texture and rich umami flavor. If you prefer, cremini or portobello mushrooms are excellent alternatives, providing a slightly different taste and texture that still complements the dish wonderfully.
• Vegan Sour Cream: To achieve that irresistible creamy consistency, we incorporate vegan sour cream. If you’re looking for alternatives, cashew cream or blended silken tofu can also lend the same smoothness without compromising the flavor.
• Coconut Cream and Coconut Vinegar: These ingredients add a layer of richness and depth. The coconut vinegar balances out the sweetness, ensuring your stroganoff has the perfect savory profile. For those who prefer something lighter, almond milk or soy milk are fantastic substitutes that maintain the creamy texture.
• Fresh thyme: Essential for its aromatic depth, fresh thyme brings a fragrant note and earthy undertones, enhancing the overall comfort and heartiness of the dish. In situations where fresh thyme isn’t available, dried thyme can be used, but remember to halve the quantity to avoid overpowering the dish.
• Vegan Worcestershire sauce: This adds a balanced tanginess essential for the authentic stroganoff flavor. Ensure it’s a vegan brand, as traditional Worcestershire sauce typically contains anchovies.
• Pasta: While we love wide noodles for their ability to hold sauce beautifully, feel free to use any pasta you like. For a gluten-free version, opt for gluten-free noodles, rice, or even mashed potatoes for a delicious twist on the traditional stroganoff base.

With these key ingredients and easy substitutions, you can whip up what might just be the best vegan stroganoff recipe—tailored exactly to your tastes and dietary preferences. Indulge in the creamy, umami-rich goodness of this beloved classic, reimagined for a modern vegan table.

Mushroom Prep 101: Why You Should Skip The Wash

When it comes to prepping mushrooms for your vegan mushroom stroganoff, there’s a clever trick to keep them perfect: avoid washing them with water. It sounds a bit odd, right? We’re so used to rinsing our fruits and veggies. But mushrooms aren’t your average produce. Here’s the scoop on why and how you should clean them to maintain their impeccable taste and texture:

• Why Skipping the Wash Matters: Think of mushrooms as little sponges. They absorb water faster than you’d believe, which can make them soggy when cooked. You want them to brown and caramelize in your stroganoff, not steam. Plus, water can dilute their naturally rich, earthy flavors, making your dish a tad less exciting.
• The Dry Clean Only Method: To get your mushrooms stroganoff-ready, gently brush off any dirt using a soft brush or a clean, dry cloth. This keeps them dry and firm, allowing them to absorb all the good stuff—like your sauce—not water.
• If a Little Grit Remains: It’s perfectly okay if your mushrooms aren’t completely dirt-free. Prioritize keeping them dry over getting rid of every last speck of dirt to ensure they brown beautifully in your stroganoff.

Cleaning your mushrooms carefully while keeping them dry ensures they contribute the best flavor and texture to your vegan mushroom stroganoff. It’s a small step that champions big results in the kitchen, ensuring your plant-based stroganoff is not just good, but spectacularly delicious.

How To Make

Ready to master the art of making an amazing vegan stroganoff with mushrooms? Our easy guide breaks down the process into simple steps, ensuring you can recreate this gourmet dish with ease.

From sautéing mushrooms to building a rich, flavorful sauce, we’ll guide you through each step, making sure you end up with a dish that’s packed with umami and perfectly seasoned.

1. Sauté Mushrooms: In a large skillet, cook the mushrooms until golden. This step is crucial for developing umami flavors.
2. Build the Sauce: Add onions, garlic, and thyme to the mushrooms, followed by the wet ingredients. Let simmer until thickened, stirring occasionally.
3. Combine with Pasta: Toss the sauce with your cooked pasta, ensuring each strand is evenly coated.
4. Adjust Seasonings: Taste and adjust with salt and pepper as needed. A splash of lemon juice or apple cider vinegar can brighten the flavors.

Tip: Reserve some pasta water to thin the sauce if needed, adding a tablespoon at a time for the perfect consistency.

And there you have it—your path to a perfect vegan stroganoff! These easy-to-follow steps ensure that every bite of your stroganoff is as delicious as it is comforting. The key to a great stroganoff lies in layering flavors and allowing the ingredients to meld together beautifully.

With this guide, you’ve hopefully found making this classic dish both fun and rewarding. Serve up this creamy, dreamy stroganoff and watch it become a new favorite at your table!

Craving More Umami?

Who says vegan dishes can’t pack a punch of deep, savory flavors? If you’re looking to dial up the umami in your vegan mushroom stroganoff, don’t hold back. A drizzle of tamari, a small scoop of miso, or a sprinkle of nutritional yeast can transform your dish from great to mind-blowingly delicious. Experiment with plant-based umami sources to deepen the flavors in this dish.

Serving and Storing This Plant-Based Stroganoff

• Serve hot: With a sprinkle of fresh chives and a twist of fresh cracked black pepper.
• Storing leftovers: In an airtight container in the fridge for up to 3 days. Reheat gently, adding a little water to revive the sauce.
• Freezing: Not recommended, but if you must, freeze for up to a month for best quality. Thaw overnight and reheat slowly.
• Variations and Customizations: Want a pop of color and a boost of nutrition? Feel free to mix in some green peas!

More Vegan Comfort Food Recipes

If you have more pasta cravings, try this vegan alfredo sauce with pasta, pasta with white wine sauce, or for a more protein-rich dish, try adding roasted chickpeas into the mix! Try this fantastic vegan mac and cheese dish or get adventurous and make your own homemade vegan ravioli.

If you are looking for more mushroom recipes, try our teriyaki king oyster mushrooms, shiitake mushroom risotto, and vegan beef bourguignon.

FAQs

Creamy Vegan Mushroom Stroganoff

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 1 review

• Author: erin wysocarski
• Total Time: 1 hour 15 minutes
• Yield: 2 servings
• Diet: Vegan

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Description

This vegan mushroom stroganoff is about to become your new favorite comfort dish. This isn’t just any dinner; it’s a creamy, dreamy bowl of goodness that’s as easy to make as it is delicious. Packed with a variety of mushrooms and swimming in a velvety sauce that clings lovingly to every noodle, it’s a plant-based twist on the classic favorite that promises to satisfy everyone at the table. 

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Ingredients

for the mushrooms

• 1 tablespoon olive oil
• 1 1/2 cups oyster mushrooms, stems cut away and roughly chopped – reserve ½ cup of mushrooms to use later in the recipe
• 1 1/2 cups shiitake mushrooms, stems cut away and roughly chopped – reserve ½ cup of mushrooms to use later in the recipe
• 7 ounces maitake mushrooms, about 2 clusters, base sliced off and roughly chopped (reserve 1/4 of the chopped mushrooms to use later in the recipe)
• a few pinches of salt and pepper
• a few sprigs of thyme
• 1/4 cup no-chicken or vegetable broth

for the sauce

• 1 tablespoon olive oil
• 1 medium onion, sliced in half and cut into half-moon shapes
• 6 cloves garlic, smashed and roughly chopped
• 4 cups no-chicken or vegetable broth
• 1, 5.4-ounce can of coconut cream
• 1 teaspoon coconut vinegar – if using apple cider vinegar, only use ½ tsp
• a few pinches of salt
• 1/2 cup of plant-based sour cream
• 1 tablespoon vegan Worcestershire sauce
• 1 tablespoon dijon mustard

for the pasta

• 2 servings of eggless pasta, any wide noodle will do
• 1–2 tablespoons plant-based butter (optional)

to serve

• 2 tablespoons chives, chopped
• 2 tablespoons parsley, chopped (optional)
• salt and pepper

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Instructions

to prepare the mushrooms

1. Heat the oil in a large, wide and shallow cast iron or heavy pot over medium-high heat.
2. Add in the mushrooms, salt, pepper and thyme, and saute for 8-10 minutes or until slightly browned around the edges, stirring occasionally and adding a few splashes of broth to prevent sticking if needed.
3. Remove from the heat and transfer to a bowl.

to make the sauce

1. Return the pot to the stove, reduce the heat to medium, then add in the oil, onion and garlic. Sauté for about 5-7 minutes, adding a few splashes of broth to the pot to prevent sticking.
2. Once softened, add in the broth and allow to simmer for about 10 minutes.
3. Add in the coconut cream, vinegar and salt and whisk to combine. Allow to simmer for 10 minutes more, stirring occasionally.
4. Add in the cashew sour cream, Worcestershire sauce and mustard. Transfer the cooked mushrooms into the sauce, stir and remove from the heat.

to prepare the pasta

1. Prepare the pasta according to the package instructions.
2. While the pasta is cooking, you can optionally place the reserved mushrooms in small batches in a lightly-oiled cast iron pan over medium-high heat.
3. Place another cast iron pan on top to create a weight and allow to flatten and develop some color on both sides. Transfer to a paper towel and repeat with the remaining mushrooms.
4. Once the pasta is done, drain and distribute the noodles between two bowls.
5. Top with the sauce and garnish as desired with the pressed shroom pieces and chopped chives and parsley, if desired. Serve immediately.

Notes

Enhancing Umami

For an extra umami boost, consider adding a splash of soy sauce or tamari along with the Worcestershire sauce. This little trick deepens the savory flavors of your stroganoff without overwhelming the dish. If you’re keeping it gluten-free, make sure to use a gluten-free tamari.

Perfect Pasta

To keep your pasta from becoming too soft when mixed with the hot stroganoff sauce, cook it until it’s just al dente according to the package instructions. The pasta will continue to absorb moisture from the sauce, so stopping the cooking process a minute or two early ensures it stays perfectly tender and doesn’t turn mushy.

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Category: Dinner
• Method: Sautéed, Seared
• Cuisine: Russian

The post Vegan Mushroom Stroganoff appeared first on Olives for Dinner.