This is a healthier and easy vegan pasta dish with olives, dill pickles, broccoli, tomatoes, and dill – perfect for parties!
Submitted by Charley
Published on September 7, 2019
Total Time:
3 hrs 35 mins
Jump to Nutrition Facts
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Ingredients
Original recipe (1X) yields 10 servings
1(16 ounce) packagerotini pasta
1cupchopped broccoli
½cupvegan mayonnaise
1(6 ounce) cansliced olives, drained
3largedill pickles, diced
3largetomatoes, diced
¼cupdill pickle juice
3tablespoonsminced fresh dill
½tablespoondried dill
1teaspoonground mustard
Directions
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Transfer to a large bowl.
Add broccoli, mayonnaise, olives, pickles, tomatoes, pickle juice, fresh dill, dried dill, and mustard to the bowl with the pasta and mix to combine. Chill at least 3 hours and stir before serving.
Cook’s Note:
Stir it before serving when you take it out of the refrigerator.
Nutrition Facts (per serving)
238
Calories
5g
Fat
42g
Carbs
7g
Protein
Nutrition Facts
Servings Per Recipe 10
Calories 238
% Daily Value *
Total Fat
5g
6%
Saturated Fat
1g
4%
Cholesterol
3mg
1%
Sodium
854mg
37%
Total Carbohydrate
42g
15%
Dietary Fiber
3g
12%
Total Sugars
4g
Protein
7g
14%
Vitamin C
17mg
19%
Calcium
43mg
3%
Iron
3mg
14%
Potassium
323mg
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This recipe is
delicious, nutritious, easy, cheap (I mean, like $3 cheap),
and way too good to pass up! High protein and vegan, perfect for the week or the weekend.
Submitted by karkar
Published on April 4, 2019
Cook Mode (Keep screen awake)
Ingredients
Original recipe (1X) yields 2 servings
1 ½cupswater
½cupbarley
2largebell peppers
1cupreduced-fat vegetarian refried beans (such as Ortega®)
1pinchground black pepper
¼cupshredded mozzarella-style vegan cheese (such as Daiya®), or to taste (Optional)
Directions
Bring water and barley to a boil in a pot over high heat. Cover and reduce heat to a simmer. Let simmer until most of the water is absorbed, about 30 minutes.
Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bell peppers, cover, and steam until just tender, about 5 minutes. Rinse peppers under cold water. Cut off the tops and reserve to cover filled peppers.
Remove barley from heat and keep covered for 5 to 10 more minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Transfer barley to a large bowl and mix in refried beans. Sprinkle in black pepper and mix well. Stuff the peppers with the barley and refried beans mixture. Arrange peppers in a small baking dish and sprinkle vegan cheese over the filling. Cover with the reserved tops.
Bake in the preheated oven until centers are very hot, about 30 minutes. Let cool for at least 5 minutes before serving.
Cook’s Notes:
The green bell peppers can be changed to whatever color you prefer, although green is cheapest and works fine.
You may want to add your own seasonings, although the refried beans season the barley enough.
Nutrition Facts (per serving)
349
Calories
6g
Fat
60g
Carbs
15g
Protein
Nutrition Facts
Servings Per Recipe 2
Calories 349
% Daily Value *
Total Fat
6g
8%
Saturated Fat
3g
13%
Sodium
791mg
34%
Total Carbohydrate
60g
22%
Dietary Fiber
17g
60%
Total Sugars
6g
Protein
15g
29%
Vitamin C
132mg
147%
Calcium
79mg
6%
Iron
4mg
23%
Potassium
503mg
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
“Mashed potatoes are one of my favorite foods, but it’s fun and healthy to sub in different root veggies from time to time. This is one of my favorite combinations so far. The tartness of the turnips is nicely balanced by the sweetness of the parsnips. I enjoy these with Recipe #248055, Recipe #401093, or Recipe #361996.”
Ready In:
25mins
Ingredients:
6
2
large turnips
4
large parsnips
1⁄4
cup vegan margarine (Earth Balance Buttery Spread)
1⁄4
cup plain soymilk (more or less as needed)
2
tablespoons vegan mayonnaise (Vegenaise…optional, but recommended for super creaminess)
salt and pepper
directions
Bring a large pot of water to a boil. Meanwhile wash your veggies and chop them into large cubes.
Add the veggies to the boiling water and cook for about 20 minutes. When they are tender, drain them, return them to the pot, and mash them with whatever mashing utensil you have on hand.
Stir in the remaining ingredients, taste, and adjust the seasonings as needed.
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I’m a grad student and also teach at two different schools, so I need some fast/easy recipes. I try to eat vegan, and most of my creations are also gluten-free because my husband is Diabetic/Celiac. I don’t post any recipes I have not personally tried and liked.
Adorable little vegan peeps that you can make yourself! Regular marshmallow peeps that you buy at the store have gelatin in them and are therefore not vegan, but don’t worry you can make your own!
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My vegan peeps recipe uses agar agar instead of gelatin for a vegan marshmallow. You can make them into chicks, bunnies, or any shape that you like and dust them in the colored sugar of your choice.
I have made these many times now and they turn out great every time! Not only that but they are so fun to make and you can use the extra marshmallow for chocolate covered marshmallow eggs or just general marshmallows! 10 out of 10 recommend! You’ve made my vegan Easter better too!
—Brittnay
To make peeps, I use my recipe for vegan marshmallows and make some adjustments to form it into the peep shape and coat it with vegan sanding sugar.
Ingredients and substitutions
Aquafaba – this is the liquid from a can of chickpeas or white beans. When you whip it, it gets fluffy similar to egg whites.
Cream of Tartar – this is an acid that comes in a powder. You can find it in the spice aisle at any local supermarket.
Vanilla Extract – clear vanilla will give you a whiter marshmallow, but regular brown vanilla works great too.
Sugar – and vegan granulated sugar will work. Whiter sugar will give you whiter marshmallows.
Water – to make a solution of agar agar, sugar, and water that will firm up your aquafaba.
Agar Agar – this is a vegan gelatin that is derived from seaweed. It can be a little tricky to find and expensive at a natural foods store, but I order mine from Amazonor get it at my local Asian market. Use the powdered version, not the flakes!
Colored Sugar – for dusting the marshmallows. (You can easily make your own with granulated sugar and food coloring).
Chocolate Chips – just about a tablespoon to melt and use to dot eyes onto your peeps.
Helpful tools
Mixer – you can use a hand mixer, but a stand mixer is a lot easier.
Saucepan – to cook the water, agar agar, and sugar solution.
Rubber Spatula – for scraping out the agar agar syrup.
Piping Bag – for piping out the marshmallow mixture into peep shapes.
Large Round Piping Tip – to fit on the end of your piping bag.
Cookie Sheet – for spreading out the colored sugar and piping the peep onto it.
How to make vegan peeps
Step 1 – Fill the bottom of a small cookie sheet or tray with colored sugar and set it aside. (See instructions below on how to make your own).
Step 2 – Have a piping bag ready with a large round tip assembled and ready to go!
Step 3 – Put the aquafaba in a mixing bowl with the cream of tartar and mix on high for 6 minutes until very fluffy.
Step 4 – Add some vanilla extract and whip for 3 more minutes until it is white again and it forms very stiff peaks.
Step 5 – In a small saucepan, combine water and agar agar and bring to a boil.
Step 6 – Boil the water and agar agar for 3 minutes stirring frequently.
Step 7 – Add sugar and boil for another 3 minutes stirring constantly over medium-low heat. (Be careful not to cook it too hot or you will burn or caramelize the sugar).
Step 8 – Turn off the heat and add the hot sugar mixture to the beaten aquafaba.
Step 9 – Add this mixture slowly while beating aquafaba with a mixer set to low. This will turn the fluffy white mixture a little shiny.
Step 10 – Quickly transfer it to a piping bag with a large round tip.
Step 11 – Pipe out your peeps directly onto the sanding sugar. (Do this as fast as possible since the marshmallow mixture will set once it cools.)
Step 12 – Sprinkle the tops and sides of your peeps with colored sugar.
Step 13 – Melt chocolate chips in a very small bowl in the microwave for 1 minute and use a toothpick to stir the chocolate and dot eyes onto your peeps.
Step 14 – You can eat them immediately or let them sit out in the air overnight to dry out a little more. (After 24 hours, store in the fridge).
Pro Tips
Whip the aquafaba for a full 9 minutes before adding the agar agar syrup.
Stir the agar agar mixtures constantly over medium-low heat, just hot enough to keep it slowly bubbling.
Make sure to cook the agar agar for a total of 6 minutes to make sure it’s completely dissolved and melted.
Be sure to get all of the agar agar syrup into the aquafaba! Use a rubber spatula to scrape out the bottom of the saucepan to get it all.
Have your piping bag ready to go before adding the agar agar syrup to the aquafaba! It cools quickly and you have to work fast!
If it starts to harden in the mixing bowl, turn on your mixer for about 10 seconds to get it smooth again.
Notes
Most sanding sugar akacolored sugar that you find at regular grocery stores has a confectioner’s glaze in it. The confectioner’s glaze is made from crushed-up insects and is therefore not vegan. You can read more about colored sugars and sprinkles inthis article from PETA.
Piping your peeps into the right shape was the hardest part of this recipe for me. (I’m not good at piping in general and it took some practice). You may find this YouTube videohelpful. She makes traditional peeps and not vegan ones, so skip ahead to 3:05 to where she pipes them out. The vegan version is not quite as sticky and stringy as hers, but watching the piping process will help.
If you don’t want to pipe your peeps – You can use my regular recipe for vegan marshmallows and use colored sugar instead of powdered sugar. After they cool, use cookie cutters to cut out the shapes that you want and dust them again in colored sugar.
How to make vegan sanding sugar?
It is easy to make your own colored sugar with just granulated sugar and natural food coloring.
Step 1 – Simply place 1 cup of sugar into a food processor and drop in about 6-8 drops of liquid coloring into the sugar.
Step 2 – Pulse a few times until the color appears to be even. Then pour the sugar through a wire mesh strainer and sift out any clumps of food dye.
Step 3 – Sift the sugar onto a cookie sheet and let it dry out a little.
Step 4 – Use sanding sugar to decorate any of your vegan desserts or store them in airtight containers for later.
More recipes using aquafaba
Vegan Whipped Cream
Aquafaba Icecream
Aquafaba Chocolate Mousse
Vegan Whipped Cream Frosting
Vegan Egg Wash Substitute
Egg-Free Lemon Meringue Pie
Vegan peeps recipe
Vegan Peeps
Yield: 16
Prep: 9 minutesmins
Cook: 6 minutesmins
Drying Time: 2 hourshrs
Total: 15 minutesmins
Vegan peeps are made from vegan marshmallows and coated in sanding sugar and shaped to look like chicks or bunnies.
1/2cupaquafaba, (the liquid from a can of chickpeas)
1/4tspcream of tartar
2tbspvanilla
2/3cupwater
1tbpsagar agar powder, (not flakes)
1 1/4cupcegan sugar
1cupcolored sugar, (1 cup sugar and a few drops of food coloring)
1tspchocolate chips, (any vegan variety)
Get your sugar and piping bag ready
Fill the bottom of a small cookie sheet or tray with colored sugar and set aside.
Have a piping bag ready with a large round tip assembled and ready to go!
Make your fluffy aquafaba
Put the aquafaba in a mixing bowl with the cream of tartar and mix on high for 6 minutes until very fluffy.
Add some vanilla extract and whip for 3 more minutes until it is white again and it forms very stiff peaks. In a small saucepan, combine water and agar agar and bring to a boil.
Make your agar agar syrup
Boil the water and agar agar for 3 minutes stirring frequently.
Add sugar and boil for another 3 minutes stirring constantly over medium-low heat. (Be careful not to cook it too hot or you will burn or caramelize the sugar).
Mix everything together
Turn off the heat and add the hot sugar mixture into the beaten aquafaba.
Add this mixture slowly while beating aquafaba with a mixer set to low for about 30 seconds. This will turn the fluffy white mixture a little shiny.
Piping your peeps
Quickly transfer mixture to a piping bag with a large round tip.
Pipe out your peeps directly onto the colored sugar. (Do this as fast as possible since the marshmallow will set once it cools).
Sprinkle the tops and sides of your peeps with colored sugar.
Melt chocolate chips in a very small bowl in the microwave for 1 minute and use a toothpick to stir the chocolate and dot eyes onto your peeps.
You can eat them immediately or let them sit out in the air overnight to dry out a little more. (After 24 hours, store in the fridge).
Whip the aquafaba for a full 9 minutes before adding the agar agar syrup.
Stir the agar agar mixtures constantly over medium-low heat, just hot enough to keep it slowly bubbling.
Cook the agar agar for a total of 6 minutes to make sure it’s completely dissolved and melted.
Be sure to get all of the agar agar syrup into the aquafaba! Use a rubber spatula to scrape out the bottom of the saucepan to get it all.
Have your piping bag ready to go before adding the agar agar syrup to the aquafaba! It cools quickly and you have to work fast!
If it starts to harden in the mixing bowl, turn on your mixer for about 10 seconds to get it smooth again.
If you don’t want to pipe the peeps, you can follow the directions for my vegan marshmallows and cut them out with cookie cutters.
Delicious vegan waffles. So good you may not eat regular waffles again. Feel free to add either chocolate chips or pecans or a combination of both to the batter before pouring it in the waffle maker.
Submitted by Ellie
Updated on April 4, 2025
Cook Mode (Keep screen awake)
Ingredients
Original recipe (1X) yields 8 servings
4tablespoonsdry vegan egg replacer (such as VeganEgg®)
½cupice cold water
1 ¾cupsalmond milk
1 ¾cupsall-purpose flour
½cupalmond flour
½cupvegetable oil
1tablespoonbaking powder
1tablespoonwhite sugar
2teaspoonsvanilla extract
nonstick cooking spray
Directions
Preheat a waffle iron according to manufacturer’s instructions.
Combine egg replacer and water in a blender; blend until smooth and all lumps have disappeared. Add almond milk, all-purpose flour, almond flour, oil, baking powder, sugar, and vanilla extract; blend on low until smooth.
Spray the preheated waffle iron with cooking spray. Pour batter by 1/4-cupfuls onto the iron and cook until waffle is golden brown and the iron stops steaming, about 5 minutes.
Nutrition Facts (per serving)
306
Calories
19g
Fat
31g
Carbs
5g
Protein
Nutrition Facts
Servings Per Recipe 8
Calories 306
% Daily Value *
Total Fat
19g
24%
Saturated Fat
2g
11%
Sodium
224mg
10%
Total Carbohydrate
31g
11%
Dietary Fiber
2g
6%
Total Sugars
4g
Protein
5g
9%
Calcium
153mg
12%
Iron
2mg
8%
Potassium
73mg
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Okay kids, Cinco De Mayo is here again! Let me say first, I am madly in love with Mexican food. I probably have mostly eaten Americanized Mexican food, but I have also eaten at some very authentic Mexican restaurants. In honor of my great love for Mexican food and to celebrate Cinco De Mayo, I made these Vegan Mexican Hot Chocolate Almonds for you!
These chocolate almonds are so easy, you will be ready to snack in no time. 6 ingredients, no baking and a pretty damn healthy dessert or sweet snack! I made 2 cups of almonds so I could share with friends, making this the perfect last minute party idea. Are you having a party for Cinco De Mayo? These almonds are also the perfect snack for anytime of the year!
You can melt the chocolate using a double boiler, but since I am pretty lazy, I just used the microwave! Once the chocolate is in liquid form, all you do is stir in the spices and coat the almonds. You just need to let them cool so they set up. I actually just put them in the freezer to speed up the time until I can be snacking like a boss!
A little sweet, a little spicy and just perfect in every way! I like to sprinkle my almonds with a little more cayenne, and then some nice coarse sea salt to give them an extra kick and an extra depth of flavor. This is optional of course, but I recommend at least the salt on top.
You can customize these to your spice preference. They were perfect for me with these measurements, but if you want a little more spice definitely go for it! If you feel like you might be a spice wimp, back off a little with the cayenne and chili powder! It is totally up to you! I hope you love these as much as I do!
Vegan Mexican Hot Chocolate Almonds
Print Recipe
Roasted almonds dipped in dark chocolate that is mixed with cinnamon, cayenne and chili powder.
Prep Time 5 minutesmins
Cook Time 30 minutesmins
Total Time 35 minutesmins
Servings 2Cups
Author Lauren Hartmann
Instructions
Melt the dark chocolate in a microwave safe bowl, in the microwave in 30 second intervals, stirring after each interval until completely melted.
Once the chocolate is completely melted, stir in the cinnamon, cayenne and chili powder.
Next pour the almonds into the bowl of chocolate and stir around to coat all of the almonds completely. Scoop the almonds out with a fork and tap off the excess chocolate, then place the almonds onto a silicone lined baking sheet and spread out so the almonds are separated and in a single layer. You should be able to separate easily with the fork. Sprinkle with sea salt and more cayenne if desired.
Let cool until hard, about an hour or half hour in the freezer. Enjoy!
Notes
If you don’t have a silicone mat, just use a baking sheet lined with parchment paper!
Vegan polenta is quick and easy to make with this recipe. You can enjoy it as a hot, creamy dish in under 30 minutes, or chill it to make a polenta loaf to use as the base of other recipes.
Creamy quick homemade vegan polenta is great for breakfast. Add as much vegan margarine as you’d like if you’re not worried about your vegan polenta being low-fat. You can also use this polenta as a side dish to accompany other dishes for lunch or dinner.
You can make the polenta with water or add flavor by cooking the cornmeal in vegetable broth. Use your homemade broth or packaged broth.
Polenta comes from Italian cuisine and is made with coarsely ground yellow corn, giving it texture. In contrast, grits are seen in Southern cuisine and are made with finely ground white corn (hominy).
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4cupswater, or vegetable broth
1cupcornmeal
1/4cupsoy milk
1/2teaspoongarlic powder
3tablespoonsnutritional yeast
1 to 2tablespoons vegan margarine
Salt, to taste
Freshly ground black pepper, to taste
Gather the ingredients.
In a 2-quart saucepan, bring water or vegetable broth to a slow simmer. Stir in the cornmeal.
Cook over low heat for 15 minutes, stirring frequently and scraping the bottom to avoid burning the cornmeal mixture. If it starts to clump, add a little water at a time to thin it.
When the cornmeal is smooth and thick, stir in soy milk and remaining ingredients (garlic powder, nutritional yeast, vegan margarine, salt, and pepper) before removing the pan from the heat.
Serve and enjoy your creamy polenta.
Tips
This recipe makes four servings, so if you are solo, you are likely to have leftover polenta after enjoying it for breakfast. That’s no problem as there are many ways to use it and it will keep well in the refrigerator for a few days. Here are some ideas for using the leftover polenta.
Pan-fried polenta with olives: Fry thick polenta to toast it and serve it topped with olive tapenade, caponata, vegan cheese, or a balsamic-based tomato sauce. You can arrange it on a platter with a variety of toppings as an appetizer plate for a party, potluck, or luncheon.
Vegan chili and polenta casserole: If you have leftover creamy polenta, you can spread it over chili and bake it as a casserole. This casserole is a family-pleasing dish that is ideal for a winter meal or to take to a summer potluck.
Variations
If you don’t want creamy polenta, omit the soy milk and add only the garlic powder, nutritional yeast, and the desired amount of vegan margarine, salt, and pepper.
For a thick polenta loaf, press it into a lightly greased loaf pan and chill until firm.
Nutrition Facts (per serving)
190
Calories
8g
Fat
27g
Carbs
6g
Protein
×
Nutrition Facts
Servings: 4
Amount per serving
Calories
190
% Daily Value*
8g
10%
Saturated Fat 1g
7%
0mg
0%
177mg
8%
27g
10%
Dietary Fiber 4g
14%
Total Sugars 1g
6g
Vitamin C 0mg
0%
Calcium 34mg
3%
Iron 1mg
7%
Potassium 172mg
4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Rate This Recipe
I don’t like this at all. It’s not the worst. Sure, this will do. I’m a fan—would recommend. Amazing! I love it! Thanks for your rating!
“This frosting is GREAT. It has far less sugar than traditional buttercream frostings and has a better texture as well.Tint it any color you wish, decorate with sprinkles or just devour it straight from the bowl! The recipe came from Vegan Cupcakes Take Over the World. It is perfect for topping my vegan chocolate cupcakes!”
Ready In:
10mins
Ingredients:
4
Yields:
12 cupcakes’ worth of frosting
Serves:
12
1⁄4
cup non-hydrogenated margarine (softened)
1⁄4
cup vegan cream cheese, softened (Tofutti)
2
cups confectioners’ sugar, sifted
1
teaspoon vanilla extract
directions
Cream together margarine and cream cheese until just combined. Use a handheld mixer to whip while adding the confectioners’ sugar in 1/2 cup batches. Mix until smooth and creamy, then mix in the vanilla. Keep tightly covered and refigerated until ready to use.
Questions & Replies
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