Vegan Recipe: Perfect Potstickers

Ready to try your hand at some vegetable-filled potstickers? These ones are light enough to allow you to fully savor the taste of the veggies-- and when you combine them with an excellent sauce, this dish turns into a palate-pleasing culinary adventure.

You can steam these, fry them, or if you have a favorite vegan broth, poach them. For that fantastic crunch to the wrappers, we decided to go ahead and fry them lightly in sunflower oil, and then finish off by steaming them. Keep reading below for our favorite potstickers recipe...

Vegan Potstickers

(makes one large platter)

Ingredients

• 1/2 cup sunflower oil
• 8 green onions, white and greens thinly sliced
• 1 small serrano chile pepper, thinly sliced
• 1 clove garlic, minced
• 1 1/2 tablespoons sugar
• 1/4 cup soy sauce
• 1/4 cup water
• 4 tablespoons sunflower oil, plus more for pan-frying
• 1/2 cup chopped shallots
• 1/2 teaspoon salt, or to taste
• 2 cloves minced garlic
• 1 teaspoon shredded fresh ginger
• 1/4 teaspoon white pepper
• 2 cup cooked lentils then processed in a food processor or blender until uniform and fluffy
• 1 package round potsticker wrappers

Directions

1. Heat the 1/2 cup sunflower oil in a small saucepan over medium-high heat. Once it's hot, add the green onions and stir well. When they soften (about 30 seconds), remove the heat and set aside.
2. Sprinkle together chiles and garlic with the sugar. Chop and smash a little with a knife then place in a small bowl. Add the soy sauce and water, and stir to combine. Taste and adjust to your liking.
3. To make the filling, in a large skillet fry the shallots in the sunflower oil over medium heat until golden brown (about 5 minutes). Add the ginger and garlic, and stir for another 30 seconds. Sprinkle with salt, white pepper, and stir in the lentil meal. Stir until the shallots are evenly distributed.
4. Pinch a bit of the filling between your fingers. You want it to hold together, so if it's too dry, stir in a little water a small splash at a time. Give a taste and add more salt if necessary.
5. Very lightly dust your countertop or workspace with flour. Place wrappers on the floured workspace and add a small dollop of filling just off-center of each wrapper.
6. Run a wet finger around the rim of each wrapper, then press the edges together well. (Before completely sealing, try to press out any air bubbles if you can). Crimp each dumpling, and gently press it down against the counter to give it a flat base. Repeat until you are out of filling or wrappers.
7. Heat a tablespoon of oil in a large skillet over medium-high heat. Arrange the dumplings in the pan, seam side up with just a little space between them. Pan-fry until the bottoms are golden (just a few minutes).
8. Carefully and quickly add 1/3 cup water to the pan then immediately cover and cook the dumplings for a few more minutes, or until the water is nearly evaporated.
9. Uncover and finish cooking until all the water is done (about another minute). If at any point the bottoms of the dumplings are starting to get too dark, dial back the heat.
10. Cook in batches. To serve, drizzle with the scallion oil we set aside earlier, and serve with a small bowl of the soy dipping sauce.
11. Enjoy!

Vegan Recipe: Easy Lentil Soup

We recently shared a great, simple chili recipe, a must-try for any meat-eaters out there. But what about our vegan readers? The perfect comfort food alternative: a hearty lentil soup. 

We aimed to make this lentil soup absolutely vegan: no animal byproducts at all. So keeping that in mind, we of course used a vegetable broth. We also packed this soup with more vegetables: onion, carrots, and potatoes. From there, it came down to finding just the right additions to make this soup really shine. Keep reading below for our favorite lentil soup recipe...

Vegan Lentil Soup

(makes 6 servings)

Ingredients

• 2 cups green lentils, rinsed
• 3 cups water
• 4 cups vegetable broth
• 1 onion, diced
• 2 carrots, chopped
• 2 ribs celery, diced
• 1lb butternut squash peeled and cut into cubes
• 8oz yikon gold potatoes, cubed
• 1 teaspoon oregano
• 1 teaspoon basil
• 1/2 teaspoon crushed rosemary
• 1 teaspoon thyme
• 3 bay leaves
• 4 cloves garlic, chopped
• 14.5oz can fire roasted crushed tomatoes
• salt and pepper to taste
• 2 teaspoons red wine vinegar

Directions

1. Place lentils, water, broth, and all the ingredients up to and including the bay leaves into a large pot and stir well. Bring to a boil while stirring, then cover the pot, lower to a low heat and cook until the lentils are tender (about an hour). Add water if the soup begins to dry out.
2. Add the garlic, salt, pepper, and tomatoes, and taste the soup. Add more seasoning if necessary. Cook uncovered for 15 minutes, stirring the bottom often. Remove the bay leaves and stir in the vinegar just before serving.
3. Enjoy!

Vegan Recipe: Creamy Tomato Soup

Today we're sharing a great, creamy tomato soup that avoids using cream. That may seem like a contradiction, but trust me: it is absolutely delicious and 100% vegan.

We wanted to recreate a creamy tomato soup with a perfectly velvety texture without actually resorting to using cream. In effect, this should provide the same taste while keeping the dish vegan. The trick, it turns out, was to add a slice of white bread torn into pieces. It softened in the soup, and processed perfectly to give us that texture we wanted. As an added bonus, this non-dairy soup had a brighter, fresher tomato taste to it, not dulled by butter or cream. Keep reading below for this great vegan tomato soup recipe.

Creamy Vegan Tomato Soup

(makes 6 servings)

Ingredients

• 1/4 cup extra virgin olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes
• 1 bay leaf
• 2 28oz cans whole tomatoes packed in juice
• 2 tablespoons brown sugar
• 3 large slices sandwich bread, crusts removed, corn into pieces
• 2 cups vegetable broth
• 1/2 cup fresh chopped basil
• 1 teaspoon lemon juice
• 2 tablespoons brandy (optional)
• salt and pepper to taste
• chives or croutons for garnish

Directions

1. Heat 2 tablespoons oil in a Dutch oven over medium heat until shimmering. Add onion, garlic, red pepper flakes, and the bay leaf. Cook, stirring frequently until the onion is translucent (3 to 5 minutes). Stir in tomatoes and their juice. Mash the tomatoes until no large pieces remain.
2. Stir in the sugar, basil, and bread, then bring the soup to a boil. Reduce the heat to medium and cook, stirring occasionally, until the bread starts to break down (about 5 minutes). Remove and discard the bay leaf.
3. Transfer half the soup to a blender. Add 1 tablespoon oil and process until the soup is smooth and creamy (2 to 3 minutes). Transfer to a large bowl and repeat with the remaining soup an oil. Rinse out the dutch oven and return the soup to the pot.
4. Stir in the vegetable broth, lemon juice, and brandy (if using). Return the soup to a boil and season to taste with salt and pepper. Serve the soup in individual bowls. Sprinkle with chives and croutons if using, and optionally drizzle with olive oil.
5. Enjoy!

Spicy Vegan Recipe: Black Bean Soup

If you’re used to black beans as a side dish, try them as the main event with a hearty bowl of black bean soup – made a little spicy with chipotle peppers for an added kick. It’s perfect by itself or with some tortilla chips sprinkled on top (or even for dipping). It’s still a bit chilly outside, so get in your soup fix while you can!

If you’d like to tone down the spice, simply nix the chipotle peppers. If you’d like to add meat, carnivores can try adding bacon or check out the original recipe, which calls for ham bone or smoked ham hock to add that smoky flavor.

Pick your favorite garnishes – we like pico de gallo and avocado, but sour cream and a sprinkling of cheese would also be great non-vegan options.

Spicy Black Bean Soup

(makes about 8 servings)

Ingredients

For the soup:

• 1 pound dried black beans
• 1 medium onion, finely chopped
• 1 green bell pepper, finely chopped
• 3 cloves garlic, minced
• 1/2 cup olive oil, divided
• 3 tablespoons white or cider vinegar
• 1 tablespoon chopped chipotle peppers in abodo from a can (omit if you don’t want a spicy soup)
• 4 teaspoons ground cumin
• Salt and pepper

For the pico de gallo garnish:

• 5 plum tomatoes, diced
• 2 jalapeño peppers, deseeded and deveined, diced
• 1/2 medium onion, diced
• 1 clove garlic, minced
• 2 tablespoons fresh cilantro, chopped
• Zest and juice of 1 lime
• Salt and pepper, to taste

Directions

1. The night before you make the soup, put the beans in a colander and wash them with cold running water. Take out any rocks, broken beans, or shriveled beans and then place the remaining beans in a large soup pot. Cover the beans with enough cold water so there is an extra inch of water on top of the beans, place the lid on, and let the beans soak overnight.
2. The following day, drain the water from the pot and refill it with fresh cold water – enough so that the water is about an inch above the beans, like the night before.
3. Then, in a skillet, sauté the onion and pepper in a tablespoon of olive oil until the onions look tender and translucent (6-8 minutes). Then, mix in the garlic and cumin and let them cook for about a minute. Add this mixture to the pot of beans, along with the rest of the olive oil, chipotles, and two teaspoons of salt and a generous amount of pepper.
4. Bring the water to a boil over high heat. Skim off any white foam and then reduce the heat to low and cover the pot. Let it simmer for four to five hours, or until the beans are very soft and the soup is creamy (not watery). Check the soup after two hours to see if it seems dry or stewy – if it does, add another cup of water.
5. To prepare the pico de gallo, simply add all the ingredients to a medium-size bowl and stir everything together until well-combined. Make the pico with enough time to let it refrigerate for at least 30 minutes before the soup is served.  
6. After four or five hours, test the consistency of the soup with a spoon – if the soup coats and sticks to the back of a spoon, then it’s not too watery (it should be velvety and thick by this point).
7. Stir in the vinegar and let it simmer for another 15 minutes, without the cover. If you’d like an even silkier soup, you can puree two cups of the mixture in a blender and return it back to the pot to simmer for a few more minutes.
8. Serve simply as soup or over rice, and garnish with pico de gallo (or your choice of garnishes).
9. Enjoy!

Vegan Recipe: Rice-Stuffed Tomatoes

In Greece and Italy, rice-stuffed tomatoes are a common dish -- and we've made a vegan variation that's sure to please herbivores and omnivores alike. 

This specific dish was inspired by the Greek gemista, which is used to describe stuffed vegetables – typically a blend of peppers and tomatoes stuffed with rice and often cooked alongside potatoes. We’ve stuck to just stuffed tomatoes, and it is a great way to use all those fresh tomatoes in the summertime. It takes a bit of time, but it’s worth it!

For a quicker version, use cooked rice instead -- leaving out the 3/4 cup olive oil from the mixture -- and set the tomatoes in the pan without any potatoes or leftover rice. Then, just drizzle them with a little olive oil and cook for 15-20 minutes at 400 degrees F.

Rice-Stuffed Tomatoes

(Makes 10 servings)

Ingredients:

• 10 large tomatoes
• 3/4 cup un-cooked short grain rice
• 2 zucchini, peeled and grated
• 1 onion, chopped
• 5 garlic cloves
• 1 tablespoon fresh oregano (or 1 teaspoon dried)
• 2 tablespoons dry mint
• 4 tablespoons fresh parsley (or 4 teaspoons dried)
• 1 tablespoon tomato paste
• 1 1/2 cup olive oil
• 1 teaspoon lemon juice
• Salt and pepper
• 1 1/2 pounds potatoes

Directions:

1. Preheat oven to 400 degrees F.
2. Slice the tops off the tomatoes (keep the tops, though) and use a spoon to empty out the middle of the tomato. Reserve the juice in one bowl and insides of the tomato in a separate bowl. Make small slits in the inside bottom of the tomatoes – making sure not to cut all the way through the tomatoes.
3. Lightly grease a 9x13 baking dish and place the tomatoes inside the pan.
4. Put the onion, garlic, a teaspoon of oil, and a pinch of salt into a food processor and mix it just a bit. (Or, simply mix in a bowl with a spoon if you don’t have a food processor – just chop the onions and garlic a little more finely).
5. Take the insides of the tomato and chop them into small pieces, and then add them to a large bowl with the grated zucchini. Then, add 1 tablespoon of salt, the dry mint, parsley, and tomato paste and combine. Finally, add the uncooked short-grain rice, 1 teaspoon of lemon juice, and 3/4 cup olive oil and let the mixture sit.
6. In the meantime, peel the potatoes and cut them into chunks. Toss them with the tablespoon of oregano, 3/4 cup olive oil, and some salt and pepper. Mix them well and then add the reserved tomato juice.
7. Fill the tomatoes to the top with the rice mixture and top them with their caps. Then, place the potatoes/tomato juice in the empty space around the tomatoes – also add any leftover rice mixture in the gaps, too.
8. Add a cup of water to the corner of the pan and tilt it so that the water is evenly distributed.
9. Bake for 15-20 minutes at 400 degrees F, and then reduce the heat to 325 degrees F and bake them for another 60-90 minutes. If it seems dry during the process, add a little more water to the pan.
10. Enjoy! 

Vegan Recipe: Banana Carrot Muffins

What’s a better way to start the day than with a fluffy muffin? Packed with bananas, carrots, and a bit of brown sugar for sweetness, these vegan muffins cut the dairy and eggs in favor of almond milk and oats. If you like, you can even top these with chopped walnuts for added crunch – though we must admit, they are a treat either way!

Banana Carrot Muffins

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 cup light brown sugar
• 3 medium bananas, mashed
• 1/2 cup carrots, grated
• 1/2 cup almond milk
• 1 teaspoon vanilla
• 1/2 cup rolled oats, divided
• Pinch of salt
• 1/4 cup raw walnuts, chopped (optional)

Directions:

1. Preheat the oven to 350 degrees F.
2. Mash the bananas in a large bowl, then add the vanilla and almond milk and mix everything with a fork. Whisk in the brown sugar and mix until no clumps are left.
3. Sift the dry ingredients together in a medium bowl, and then fold the banana mixture into it in separate parts. Then, gently fold the carrots into the mixture and most of the rolled oats – save a few tablespoons for topping.
4. Fill muffin cups or lightly greased tins about 3/4 of the way, and then sprinkle with the remaining rolled oats and walnuts.
5. Bake for about 30 minutes, or until a toothpick comes out clean when poked into the center of a muffin.
6. Enjoy!

Delectable Dessert Recipe: Vegan Double Chocolate Cupcakes

This chocolate dessert is such a treat for everyone, vegan or not! As more and more people look for vegan-friendly options of tried-and-true favorites, we wanted to be able to offer something that really stands up to the original. Without having to go through too much effort, these cupcakes come together quickly, there are no complicated steps involved and you don’t have to compromise on that fantastic chocolate flavor!

Vegan Chocolate Cupcakes

(Makes 12-15)

Ingredients:

Cupcakes

• 1 cup non-dairy milk (soy, almond, etc.)
• 1 cup sugar
• 1 1/2 cups all-purpose flour
• 1/3 cup cocoa powder, sifted
• 1/2 cup oil
• 1 tablespoon apple cider vinegar
• 1 tablespoon pure vanilla extract
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon kosher salt

Frosting

• 2 cups powdered sugar
• 1/4 cup unsweetened, non-dairy milk
• 1/2 stick dairy-free soy margarine, softened
• 3/4 cup unsweetened pure cocoa powder
• 1/2 teaspoon vanilla
• optional: raspberries, garnish

Directions:

1. Preheat oven to 350º F and line cupcake tin with liners.
2. In a large bowl, mix your wet ingredients together, on medium for 1-2 minutes. (Non-dairy milk, oil, sugar, apple cider vinegar and vanilla)
3. In a separate bowl, sift your dry ingredients together. Slowly add your dry ingredients to your wet ingredients and mix well. It should be smooth, with no clumps.
4. Pour the batter 2/3 of the way into the cupcake liners, about 1/4 cup per cupcake, and bake for 18-20 minutes, or until toothpick inserted in center comes out clean. Cupcakes should be springy to the touch.
5. While the cupcakes are baking, start making your frosting. Cream your butter substitute until light and fluffy, adding in powdered sugar a 1/2 cup at a time. Blend in non-dairy milk, cocoa powder and vanilla. Whip until just combined.
6. Let cupcakes cool fully before frosting. Optional: raspberries on top pair deliciously with the chocolate.