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Air Fryer Entrée Recipes Vegan

Air Fryer Portobello Burger with Basil Pesto-Mayo

Air Fryer Portobello Burger | The Foodie Eats

Air Fryer Portobello Burger with Basil Pesto-Mayo

You ever have one of those amazing ideas for dinner while eating breakfast? Then you can’t stop thinking about it until it comes to life? Yeah, that happened today. This air fryer portobello burger is everything you want in a burger: flavorful, juicy, messy!

Have Some Fun with the Toppings

Since beginning our plant-based eating, I’ve been dying for mayo. Just Mayo is the best vegan brand I’ve found so far. My wife has also been wanting pesto. So I combined the Minimalist Baker’s Easy Vegan Pesto with the Just Mayo for an INCREDIBLE sauce. I literally ate about 3 spoonfuls. Just because.

And this may seem a little out there, but sautéed spinach on a burger is pretty amazing. It was so much more enjoyable than boring romaine or iceberg lettuce. Not to mention the added value of nutrition.

Bonus: I just learned a new (to me) trick for taming onions. If you soak them in vinegar and water, they become so much more palatable, while maintaining their crunchy texture.

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Air Fryer Portobello Burger | The Foodie Eats

Air Fryer Portobello Burger with Basil Pesto-Mayo
Author: 
 
Ingredients
  • ¼ cup balsamic vinegar
  • ¼ cup olive oil
  • 2 Tbsp. lemon juice
  • 1 Tbsp. Dijon mustard
  • ½ tsp. Kosher salt
  • 2 portobello mushroom caps - stems removed
  • 2 ciabatta buns - grilled
  • 1 roma tomato - sliced
  • 2 cups fresh spinach - sautéed
  • ½ red onion - thinly sliced
  • 1 cup basil pesto
  • 2 Tbsp. mayo (we used Just Mayo)
Instructions
  1. In a small bowl - whisk together balsamic vinegar, olive oil, lemon juice, mustard, and salt.
  2. Place mushrooms in a large resealable plastic bag. Pour in marinade, seal bag, and toss to coat thoroughly. Let marinate for 30 minutes, turning once halfway through.
  3. Add portobellos to air fryer basket and cook at 370 degrees for 7 minutes.
  4. Meanwhile, combine pesto and mayo - spread on toasted bun.
  5. Once cook time is complete, remove mushrooms and allow to rest on separate plate for a few minutes. (They will give off quite a bit of liquid, so don't place it on bun too quickly or your buns will go soggy.)
  6. Build your burger just the way you like it. And don't be afraid to switch the toppings! Enjoy!


Air Fryer Portobello Burger | The Foodie EatsAir Fryer Portobello Burger | The Foodie Eats

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Air Fryer Entrée Gluten-Free Recipes Vegan

Air Fryer Tofu Buddha Bowl

Air Fryer Tofu Buddha Bowl | The Foodie Eats

Air Fryer Tofu Buddha Bowl

We’ve been waiting for months to splurge on an air fryer. That time finally came! And we couldn’t be any more excited to share things with you as we begin experimenting. First up on the list is this delicious air fryer tofu buddha bowl recipe. We hope you enjoy it as much as we did.

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Air Fryer Tofu Buddha Bowl | The Foodie Eats

Air Fryer Tofu Buddha Bowl
Author: 
Serves: 4
 
Ingredients
  • 1 14­ounce package extra firm tofu
  • 2 Tbsp. sesame oil
  • 1⁄4 cup soy sauce
  • 3 Tbsp. molasses (or maple syrup)
  • 2 Tbsp. lime juice
  • 1 Tbsp. Sriracha
  • 1 lb. fresh romanesco (or broccoli) - florets only
  • 3 medium carrots - peeled, thinly sliced
  • 1 red bell pepper - thinly sliced
  • 8 oz. fresh spinach - sautéed with garlic and olive oil
  • 2 cups cooked red quinoa
Instructions
  1. Wrap tofu in a several paper towels and set a plate on top to press out excess liquid. Once dry, unwrap tofu and cut into very small cubes (about 100 pieces).
  2. Add sesame oil, soy sauce, molasses, lime juice, and Sriracha to a large bowl and whisk until incorporated.
  3. Add tofu to the sauce and let marinate for 5­-10 minutes, stirring occasionally.
  4. Preheat air fryer to 370 degrees for 3 minutes.
  5. Remove tofu from bowl and add to air fryer basket, leaving all marinade in bowl. Cook tofu for 15 minutes, shaking basket every 5 minutes.
  6. Meanwhile, add romanesco, carrots, and bell pepper to bowl with marinade and mix well every few minutes.
  7. Once tofu is done, remove from air fryer and set aside. Then add vegetables to air fryer basket, again leaving marinade in bowl. Cook vegetables for 10 minutes, giving the basket a good shake halfway through cook time.
  8. In a large serving bowl - begin to build your Buddha Bowl. First add cooked quinoa, then spread the cooked veggies evenly. Next add the cooked spinach, and finally the tofu. Pour over remaining marinade and garnish with sesame seeds.
  9. Bring to the table for everyone to dig in. Enjoy!

 


Air Fryer Tofu Buddha Bowl | The Foodie Eats

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Gluten-Free Instant Pot Recipes Soup Vegan

Instant Pot Pumpkin Soup

Instant Pot Pumpkin Soup | The Foodie Eats

Instant Pot Pumpkin Soup

Can you smell that? The first smells of Fall are in our kitchen. Not only is the weather about to be amazing, but we are super excited to share some recipes full of that warmth and spiciness that only Autumn can deliver. And this Instant Pot pumpkin soup is only the beginning! It’s both vegan (aka plant-based) and gluten-free, with a non-traditional flavor profile.

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Instant Pot Pumpkin Soup | The Foodie Eats

Instant Pot Pumpkin Soup
Author: 
 
Ingredients
  • 1 small yellow onion - diced
  • 2 Tbsp. grape seed oil
  • 1 medium head cauliflower - florets only
  • 3 tsp. sea salt - divided
  • ½ tsp. black pepper
  • 2 Tbsp. apple cider vinegar
  • 4 cups vegetable broth
  • 1 15oz can pumpkin
  • ¼ tsp. cardamom
  • ½ tsp. nutmeg
  • ¼ cup molasses
Instructions
  1. Using the sauté setting - add oil and cook onions until soft and translucent (about 3 - 4 minutes), stirring constantly to prevent burning/browning. Then add cauliflower florets, 1 tsp. of salt, and black pepper and continue cooking for another 5 minutes, stirring frequently. Next add vinegar and cook for another minute or two, until mostly evaporated.
  2. Add broth, pumpkin, cardamom, nutmeg, molasses, and 2 tsp. of salt to IP. Mix well. Lock lid and switch to manual setting for 5 minutes.
  3. Once cook time is complete, rapid-release pressure. Then remove lid.
  4. Using and immersion blender - blend soup until completely smooth. Or transfer to a high-powered blender (in batches). Remove the round insert from top of the blender and cover the hole with a towel. Blend slowly at first, increasing speed incrementally to avoid mess. Blend until incredibly smooth.
  5. Serve and enjoy!
Notes
Top with your condiments of choice, like pumpkin seeds. Pictured with sautéed mushrooms, cashew cream, and green onions.


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Entrée Gluten-Free Recipes Vegan

Vegan Butter Bean Burger

Vegan Butter Bean Burger | The Foodie Eats

Vegan Butter Bean Burger

When Vegans Go Southern

If there’s anything that we miss while eating a plant-based diet, burgers are near the top of that list. And let’s be honest, there are a lot of bad veggie burgers out there. But this vegan butter bean burger recipe is so delicious that even your carnivore friends with tear this up without hesitation!

These Will Help…!

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Vegan ButterBean Burgers with Oven-Fried Okra Fries | The Foodie Eats

The Method

Vegan Butter Bean Burgers
Author: 
 
Ingredients
  • 4 cups butterbeans (aka baby lima beans) - frozen
  • 1 bay leaf
  • ½ tsp. black pepper
  • 4 tsp. salt - divided
  • 4 Tbsp. vegan butter - divided
  • 2 large yellow onions - thinly sliced
  • 1 tsp. garlic powder
  • 2 tsp. ground cumin
  • 1 Tbsp. smoked paprika
  • 1 teaspoon chipotle powder
  • 2 Tbsp. anchovy-free Worcestershire sauce
  • 1.5 cups cooked brown rice
  • 1 cup gluten-free oats - finely ground
  • ¼ cup grape seed oil - for cooking
Instructions
  1. In a sauté pan, cook the onions in 2 Tbsp. vegan butter, 2 tsp. salt, and ¼ cup water over medium heat for about 1 hour (until slightly caramelized with a honey-like color), stirring frequently. Then roughly chop into medium dice-size pieces and add to large mixing bowl.
  2. Meanwhile, in medium-sized pot - cover frozen butterbeans with water, add bay leaf, black pepper, and 2 Tbsp. vegan butter. Bring to boil and cook until completely tender (about 30 minutes). Once done cooking, turn off heat and add 2 tsp. salt and let sit for at least 10 minutes. Then drain and add to large mixing bowl. Using a potato masher - Mash until mixture is about ½ whole beans and half mashed beans.
  3. In a large bowl, toss the beans together with all the other ingredients except grape seed oil. Then, using an ice cream scoop - make patties and place them on a tray lined with parchment paper. Move the tray to the refrigerator and let rest for about 20 minutes. (These can also be frozen and saved for a later date.)
  4. In a nonstick pan - heat grape seed oil over medium-high heat until smoking, then add as many patties as the pan can hold without being crowded. Let burger cook until caramelized and crispy (about 3 minutes) then flip and repeat on other side.
  5. Serve with your condiments of choice. Enjoy!



This recipe was inspired by Vivian Howard’s recipe. She is amazing and one of our favorite chefs.

Vegan ButterBean Burgers with Oven-Fried Okra Fries | The Foodie Eats

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Entrée Gluten-Free Recipes Vegan

Thai Noodle Salad with Sweet and Spicy Peanut Sauce

Thai Noodle Salad with Sweet and Spicy Peanut Sauce | The Foodie Eats

Thai Noodle Salad

With Sweet and Spicy Peanut Sauce

I normally don’t think pasta when I think salad. But this Thai noodle salad is pretty much the best of two worlds: the pleasure of eating pasta and the satisfaction of eating salad.

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Thai Noodle Salad with Sweet and Spicy Peanut Sauce
Author: 
 
Ingredients
  • 14oz. package Thai brown rice noodles
  • 2 Tbsp. sesame oil
  • ½ cup creamy peanut butter
  • ¼ cup soy sauce
  • ¼ cup molasses
  • 2 Tbsp. Sriracha
  • ¼ cup lime juice
  • 1 tsp. fresh ginger - peeled, grated
  • 1 Tbsp. fresh garlic - minced
  • 2 whole carrots - ribboned
  • 2 green onions - thinly sliced diamonds
  • 4oz. fresh spinach
  • 1 red bell pepper - thinly sliced
  • ¼ cup roasted peanuts - crushed
  • limes for garnish
Instructions
  1. Cook noodles according to directions listed on package.
  2. Meanwhile, for the sauce - In a small bowl, add sesame oil, peanut butter, soy sauce, molasses, Sriracha, lime juice, ginger, and garlic. Whisk to combine.
  3. Drain and rinse noodles, then add to a large mixing bowl. While still warm (and before they become sticky), add sauce and mix well to coat thoroughly.
  4. Add carrots, spinach, and bell peppers and mix to combine. Then top with green onions and peanuts.
  5. Serve warm, cold, or at room temperature. Enjoy!


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Gluten-Free Instant Pot Recipes Soup Vegan

Instant Pot Vegan Potato Soup

Instant Pot Vegan Potato Soup | The Foodie Eats

Instant Pot Vegan Potato Soup

I’m not exactly sure how this happened. But somehow and some way, this Instant Pot vegan potato soup has a “meaty” flavor. Now, that is not the point – to have food taste like meat. But when eating a strict plant-based diet, I’ll take any meaty flavor I can get! And, additionally, is actually more of a potato-vegetable chowder than a soup.

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Instant Pot Vegan Potato Soup | The Foodie Eats

5.0 from 2 reviews
Instant Pot Vegan Potato Soup
Author: 
 
Ingredients
  • 2 Tbsp. olive oil
  • 1 medium yellow onion - diced
  • 2 stalks celery - diced
  • 2 medium carrots - peeled, diced
  • 1 bay leaf
  • 2 Tbsp. garlic - minced
  • 2 Tbsp. white wine vinegar
  • 4 cups vegetable stock
  • 1 Tbsp. sea salt
  • 1 tsp. black pepper
  • 3 lbs. potatoes (red or gold) - skin-on, roughly chopped
Instructions
  1. Turn on sauté setting on Instant Pot - Once hot, add oil, onions, carrots, and celery, cook for about 5 minutes (until onions are translucent and carrots begin to soften).
  2. Add vinegar, garlic, and bay leaf ­ cook for 2 minutes, until vinegar has evaporated.
  3. Add vegetable stock, salt, pepper, and potatoes, then mix well. Then switch Instant Pot to manual setting for 7 minutes.
  4. Once time is complete quick-­release pressure then remove lid.
  5. Remove bay leaf and mash well with a potato masher. (I don't recommend using any kind of blender because the soup will become super starchy.)
  6. Ladle into a bowl and top with caramelized onions and/or fresh green onions.
  7. Serve and enjoy!


Instant Pot Vegan Potato Soup | The Foodie Eats

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Instant Pot Recipes Soup Vegan

Vegan Instant Pot White Bean Soup

Vegan Instant Pot White Bean Soup | The Foodie Eats

Vegan Instant Pot White Bean Soup

Now that we’ve entered a season of plant-based eating, one of my favorite things to do is revisit old recipes I’ve created and transform them. And this vegan instant pot white bean soup has got to be one of my favorites so far.

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Vegan Instant Pot White Bean Soup | The Foodie Eats

Vegan Instant Pot White Bean Soup
Author: 
 
Ingredients
  • 2 Tbsp. olive oil
  • 1 lb. great northern beans - soaked overnight
  • 1 yellow onion - diced
  • 2 carrots - peeled, diced
  • 2 stalks celery - diced
  • 1 Tbsp. fresh thyme leaves
  • 2 Tbsp. white wine vinegar
  • 2 Tbsp. garlic - minced
  • 1 bay leaf
  • 6 cups vegetable broth
  • 1 15oz.-can tomatoes - fire-roasted, petite diced, drained
  • 8oz. kale - de-­ribbed, roughly torn
  • 1 Tbsp. sea salt
  • 2 tsp. black pepper
Instructions
  1. Turn on sauté setting on Instant Pot - Once hot, add oil, onions, carrots, celery, and thyme, cook for about 5 minutes (until onions are translucent and carrots begin to soften).
  2. Add vinegar, garlic, and bay leaf - cook for 2 minutes, until vinegar has evaporated.
  3. Add remaining ingredients and mix well. Then switch Instant Pot to manual setting for 15 minutes.
  4. Once time is complete ­ quick­-release pressure then remove lid.
  5. Remove bay leaf and mix well.
  6. Serve and enjoy!


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Entrée Gluten-Free Recipes Vegan

Tofu Stir-Fry with Sweet and Spicy Peanut Sauce

Tofu Stir-Fry with Sweet and Spicy Peanut Sauce | The Foodie Eats

Tofu Stir-Fry with Sweet and Spicy Peanut Sauce

I have to admit… I have never been a big fan of tofu. There’s something about the texture that can get weird for me. But I will say this… I have also had tofu before that was delicious. So you can rest assured that if I’m sharing a tofu recipe with you, it is going to be delicious! And this tofu stir-fry is everything: sweet, salty, spicy, and savory.

My Favorite Tofu Ever. For Real.

The secret to this dish, IMO, is the preparation of the tofu – which is obviously the star. There are three steps in the process, but it’s SO worth it once you take your first bite! There’s actual texture, not just a soft, mushy piece of soy. And the caramelized glaze can be eaten alone by the spoonful! Just make sure you use a good nonstick pan because it might stick while cooking.

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Tofu Stir-Fry with Sweet and Spicy Peanut Sauce | The Foodie Eats

The Method

Tofu Stir-Fry with Spicy Peanut Sauce
Author: 
 
Ingredients
  • 1 14-ounce package extra firm tofu
  • 2 Tbsp. sesame oil - divided
  • ¼ cup soy sauce
  • 3 Tbsp. molasses (or maple syrup)
  • 2 Tbsp. peanut butter
  • 2 Tbsp. lime juice
  • 1 Tbsp. Sriracha
  • 1 lb. fresh broccoli - florets only
  • 2 red bell peppers - thinly sliced
  • 3 medium carrots - peeled, thinly sliced
  • optional: chopped peanuts (for garnish)
Instructions
  1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  2. Wrap tofu in a several paper towels and set a plate on top to press out excess liquid. Once dry, unwrap tofu and cut into very small cubes (about 100 pieces). Spread out evenly on the lined baking sheet and bake for 25 minutes, until puffy and slightly crispy on the edges.
  3. Meanwhile, add 1 Tbsp. of sesame oil, soy sauce, molasses, peanut butter, lime juice, and Sriracha to a small bowl and whisk until incorporated. Set aside.
  4. Add baked tofu to the sauce and let marinate for 5-10 minutes, stirring occasionally.
  5. Heat a large, nonstick skillet over medium heat. Once hot, add the tofu and about 3 tablespoons of marinade.
  6. Cook for about 5 minutes until browned and caramelized, stirring frequently. Remove from pan and set aside.
  7. Add remaining marinade, broccoli, and carrots to the skillet. Cover and cook for about 4-5 minutes (until carrots are slightly tender), stirring occasionally. Then remove lid, increase heat to medium-high, and add red bell peppers. Cook for 1-2 minutes more, stirring frequently, then remove from heat.
  8. Serve veggies in a bowl on top of white rice. Top with the caramelized tofu and crushed peanuts. Enjoy!


Tofu Stir-Fry with Sweet and Spicy Peanut Sauce | The Foodie Eats

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Entrée Gluten-Free Instant Pot Recipes Soup Vegan

Instant Pot Lentil Dal

Instant Pot Lentil Dal | The Foodie Eats

Instant Pot Lentil Dal

I don’t know about you, but I could eat lentils for breakfast. And as a matter of fact, I often do. I’m just not a bowl of oatmeal kind of guy, even though I know I should be. Recently, my two worlds collided – switching to a plant-based diet meets using the Instant Pot for everything possible. And the first creation is this Instant Pot lentil dal. It is super easy  to make and pretty much fail-proof.


Comfort Food? Yes!

When you think of comfort food, I’d be willing to bet that curry and lentils don’t come to mind. But, in my opinion, this dish is exactly what comfort food is all about. The flavors are warm and rich. And after eating a bowl, you’re left with that satisfied feeling. Isn’t that pretty much the definition? I believe that every cuisine has comfort food dishes. It’s not just mac-and-cheese and casseroles. Mmmm, casseroles…


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Instant Pot Lentil Dal | The Foodie Eats

Instant Pot Lentil Dal
Author: 
 
Ingredients
  • 2 Tbsp. grape seed oil
  • ½ small serrano pepper - finely diced
  • 1 Tbsp. fresh ginger - grated
  • ¼ cup yellow onions - diced
  • 1 Tbsp. garlic - minced
  • 4 Tbsp. green curry paste
  • 13.5-ounce can coconut milk
  • 5 cups vegetable broth
  • 1 Tbsp. curry powder
  • 1 tsp. sea salt
  • ½ tsp. black pepper
  • 1 lb. green lentils
  • 2 Tbsp. lemon juice
  • 8 oz. fresh baby spinach
Instructions
  1. Turn on Sauté setting. Once hot, add grape seed oil, serrano pepper, ginger, and onions. Sauté for 3-4 minutes, stirring frequently.
  2. Add garlic, curry paste, and curry powder and stir to coat. Sauté for another 2 minutes.
  3. Then add all remaining ingredients except spinach. Stir to combine.
  4. Lock lid and switch IP to manual setting and set for 15 minutes. Once cook time is complete, allow pressure to naturally release for 10 minutes. Then switch valve to release remaining pressure.
  5. Remove lid and add spinach, then mix well until spinach is wilted.
  6. Serve with rice and enjoy!


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Entrée Gluten-Free Recipes Side Vegan

Vegan Chickpea Curry with Spinach and Tomatoes

Vegan Chickpea Curry with Spinach and Tomatoes | The Foodie Eats

Vegan Chickpea Curry with Spinach and Tomatoes

My wife and I are in the process of switching to a more plant-based diet (personally, so far, I’ve done about 75/25). So now we will see what my chef skills are truly made of because I’m finding so many vegan/plant-based recipes that taste like… well… crap. That being said… We (with the exception of our 2-year-old daughter) could eat curry almost every day in our household. And this vegan chickpea curry is truly something special!

You Know the 1-Minute Quinoa Trick, Right?

By now, I hope you’ve all jumped on the bandwagon and purchased an Instant Pot. And here’s another reason why you should, if you haven’t already. Not only does adding quinoa to any meal dramatically increase the protein and fiber content, but (admittedly once you’re used to it) it offers a rich and nutty taste that, in my opinion, pairs especially well with curry. More often than not, when making a curry dish, I will forego the brown rice in lieu of quinoa. Plus… it takes a fraction of the time to cook. That’s a win, if nothing else.

Oh, I Almost Forgot to Tell You the Trick

Here are the measurements: 1 part quinoa. 1.5 parts liquid. 1 teaspoon salted seasoning (ie. salt, garlic salt, seasoned salt) . 1 bay leaf.

Here are the times: 1 minute of high pressure cook time. 10 minutes of natural-release pressure. Quick-release remaining pressure, remove lid, and turn off pressure cooker “keep warm” setting or it may overcook and become mushy.

The Secret Ingredients

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Vegan Chickpea Curry with Spinach and Tomatoes | The Foodie Eats

Vegan Chickpea Curry with Spinach and Tomatoes
Author: 
 
Ingredients
  • 2 Tbsp. grape seed oil
  • 1 medium onion - diced (about ½ cup)
  • 1.5 inches fresh ginger - peeled, grated
  • 1 Tbsp. garlic - minced
  • 2 Tbsp. curry powder
  • 14.5-ounce can tomatoes - fire roasted, petite diced, drained
  • 13.5-ounce can coconut milk
  • 15-ounce can chickpeas - drained
  • 1½ tsp. sea salt
  • 8 oz. fresh baby spinach
Instructions
  1. Heat the oil in a large saucepan, then add the onion and ginger. Cook over medium-high heat until softened (about 5 minutes), stirring frequently. Then add garlic and continue cooking for about 1 minute. Add the curry powder, mix well, and cook until fragrant (less than 1 minute).
  2. Add the tomatoes and their juices, coconut milk, and drained chickpeas; bring to a boil. Season with salt and pepper and simmer over medium-low heat until slightly thickened (about 20 minutes), stirring occasionally.
  3. Turn off heat and stir in the spinach, mixing until wilted.
  4. Transfer to a bowl, serve, and enjoy!

 

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