The preparation of yellow squash relish typically involves chopping or grating the squash, onions, and peppers finely. These ingredients are then simmered together with vinegar and sugar until they reach a thick, syrupy consistency. Spices like mustard seeds, celery seeds, and turmeric are often added to enhance the flavor profile. The sweet and tangy combination with a hint of spice makes yellow squash relish a perfect accompaniment for burgers, hot dogs, sandwiches, or as a condiment for grilled meats and vegetables.

Yellow squash relish offers a delightful balance of sweet and sour notes and can be enjoyed as a topping, dip, or condiment. Beyond its culinary versatility, it’s also a great way to preserve the flavors of summer squash for use throughout the year, adding a burst of sunshine to your meals even during the colder months.

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Yellow Squash Relish

Course Side Dish

Cuisine American

Keyword squash, vegan food, vegan relish

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 4 cups of yellow squash relish

Ingredients

• 4 cups finely chopped yellow squash about 4-5 medium-sized squash
• 1 cup finely chopped onions about 1-2 medium-sized onions
• 1/2 cup finely chopped red bell pepper about 1/2 pepper
• 1/2 cup finely chopped green bell pepper about 1/2 pepper
• 1 1/2 cups white sugar
• 1 1/2 cups apple cider vinegar
• 1 tsp mustard seeds
• 1/2 tsp celery seeds
• 1/2 tsp turmeric powder
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cloves
• 1/4 tsp red pepper flakes adjust to taste
• Salt and pepper to taste

Instructions

• Begin by preparing the vegetables. Wash and peel the yellow squash, then finely chop it. Also, finely chop the onions, red bell pepper, and green bell pepper.
• In a large bowl, combine the chopped yellow squash, onions, and both types of bell peppers. Sprinkle with salt and allow them to sit for 30 minutes. This will help draw out excess moisture.
• After 30 minutes, drain the vegetables in a colander and rinse them under cold water to remove excess salt. Drain thoroughly.
• In a large pot, combine the drained vegetables, sugar, apple cider vinegar, mustard seeds, celery seeds, turmeric, cinnamon, cloves, and red pepper flakes. Stir well to combine.
• Place the pot over medium-high heat and bring the mixture to a boil. Reduce the heat to low and let it simmer for about 30 minutes, stirring occasionally until the relish thickens and the vegetables are tender.
• Season the relish with salt and black pepper to taste. Adjust the sweetness and spiciness according to your preference by adding more sugar or red pepper flakes if needed.
• Once the relish has reached your desired consistency and flavor, remove it from heat and let it cool for a few minutes.
• Transfer the yellow squash relish into clean, sterilized jars with airtight lids. Seal the jars while the relish is still hot to create a vacuum seal.
• Allow the jars to cool at room temperature, and once they are cool, store them in the refrigerator. The relish will continue to develop its flavors over time.

Whether homemade or store-bought, yellow squash relish is a must-try addition to any kitchen for those seeking a touch of sweetness and tang in their culinary creations.

The post Yellow Squash Relish appeared first on Always Eat Good.

The base for vegan meatballs varies but often includes ingredients like cooked lentils, chickpeas, tofu, tempeh, or a combination of grains and legumes like quinoa and black beans. These ingredients are typically mixed with seasonings such as garlic, onions, herbs, and spices to create a savory and well-rounded flavor profile.

To bind the mixture together, vegan meatballs often rely on flax or chia seeds, breadcrumbs made from gluten-free or whole-grain options, or even nutritional yeast for added depth. These ingredients ensure that the meatballs hold their shape and have a satisfying texture.

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Vegan Italian Meatballs

These vegan Italian meatballs are a flavorful and satisfying alternative to traditional meatballs. Made with a combination of plant-based ingredients, including lentils, mushrooms, and breadcrumbs, they are rich in taste and have a hearty texture.

Course Appetizer, Lunch, Side Dish, Snack

Cuisine Italian

Keyword italian food, vegan, vegan food

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour

Servings 20 meatballs

Ingredients

• 1 cup dried green or brown lentils
• 2 1/2 cups vegetable broth
• 1 cup finely chopped mushrooms cremini or button mushrooms work well
• 1/2 cup finely chopped onion
• 3 cloves garlic, minced
• 1 1/2 cups breadcrumbs use gluten-free breadcrumbs if needed
• 1/4 cup nutritional yeast optional, for added flavor
• 2 tbsp tomato paste
• 2 tsp Italian seasoning
• 1 tsp dried basil
• 1 tsp dried oregano
• Salt and pepper to taste
• Olive oil for frying optional

Instructions

• Rinse the lentils thoroughly and place them in a medium-sized pot with the vegetable broth. Bring to a boil, then reduce the heat to a simmer. Cover and cook for about 25-30 minutes, or until the lentils are tender but not mushy. Drain any excess liquid.
• While the lentils are cooking, heat a bit of olive oil (or use water for sautéing to keep it oil-free) in a skillet over medium heat. Add the chopped mushrooms, onions, and minced garlic. Sauté for 5-7 minutes, or until the vegetables are soft and the moisture from the mushrooms has evaporated. Remove from heat and let cool.
• In a food processor, combine the cooked lentils, sautéed mushroom mixture, breadcrumbs, nutritional yeast (if using), tomato paste, Italian seasoning, dried basil, dried oregano, salt, and black pepper. Pulse until everything is well combined and forms a dough-like consistency.
• Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
• With your hands, form the mixture into golf ball-sized meatballs and place them on the prepared baking sheet.
• If you prefer a slightly crispy exterior, lightly brush the meatballs with olive oil. Otherwise, you can omit this step for an oil-free version.
• Bake the meatballs in the preheated oven for 20-25 minutes, or until they are firm and slightly browned on the outside.
• Serve the vegan Italian meatballs with your favorite marinara sauce and pasta, or use them in sandwiches, wraps, or as an appetizer.

Vegan meatballs can be baked, pan-fried, or simmered in sauces, and they can be served with pasta, as a sandwich filling, on a pizza, or alongside vegetables. They offer a guilt-free, compassionate, and eco-friendly alternative to traditional meatballs, making them a popular choice for those who want to enjoy the classic flavors of meatballs without the use of animal products.

The post Vegan Italian Meatballs appeared first on Always Eat Good.

The heartwarming dish consists of a medley of vegetables, like carrots, peas, and potatoes, enveloped in a savory, dairy-free sauce. This rich filling is then encased in a flaky, golden-brown vegan pie crust, resulting in a satisfying and visually appealing meal.

What’s particularly delightful about vegan chicken pot pie is its ability to capture the essence of comfort food while maintaining ethical and sustainable values. Whether enjoyed as a cozy dinner on a cold evening or served to impress friends and family, this plant-based twist on a classic offers a delicious, hearty, and cruelty-free alternative that demonstrates the creative possibilities of vegan cuisine.

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Vegan Chicken Pot Pie

This Vegan Chicken Pot Pie is a comforting classic with a plant-based twist. It's a savory, hearty dish filled with a creamy vegetable and "chicken" filling, all enclosed in a flaky, golden-brown pie crust.

Course Dinner, Snack, Vegan

Cuisine American

Keyword potpie, veganchicken, veganpotpie

Prep Time 30 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour 10 minutes minutes

Servings 4 people

Ingredients

For the Filling

• 2 cups vegan chicken substitute, cubed seitan, tofu, or tempeh
• 1 cup carrots, diced
• 1 cup peas
• 1 cup potatoes, diced
• 1/2 cup onion, finely chopped
• 1/4 cup vegan butter or margarine
• 2 cups vegetable broth
• 1 cup unsweetened plant-based milk almond, soy, or oat
• 2 cloves garlic, minced
• 1 tsp dried thyme
• Salt and pepper to taste

For the Pie Crust

• 2 store-bought vegan pie crusts ensure they are vegan friendly
• 1 tbsp plant-based milk for brushing

Instructions

• Preheat your oven to 375°F (190°C).
• In a large skillet, melt the vegan butter over medium heat. Add the chopped onion and garlic, and sauté until they become translucent, about 3-4 minutes.
• Stir in the flour to create a roux. Cook for 2-3 minutes, stirring constantly, until the roux begins to turn a light golden color.
• Slowly whisk in the vegetable broth and plant-based milk, ensuring there are no lumps. Continue to cook and stir until the mixture thickens, about 5-7 minutes.
• Add the diced vegan chicken substitute, carrots, peas, potatoes, dried thyme, salt, and pepper to the skillet. Stir well to combine. Simmer for 10-15 minutes, or until the vegetables are tender and the mixture has thickened to a creamy consistency. Remove from heat.
• Roll out one of the pie crusts and place it in the bottom of a pie dish.
• Pour the vegan chicken and vegetable filling into the pie crust.
• Roll out the second pie crust and place it on top of the filling. Trim any excess dough and crimp the edges to seal the pie.
• Cut a few slits in the top crust to allow steam to escape. Brush the top crust with plant-based milk to achieve a golden-brown finish.
• Place the pie dish on a baking sheet (to catch any spills) and bake in the preheated oven for 30-35 minutes, or until the crust is golden brown and the filling is bubbling.
• Let the Vegan Chicken Pot Pie cool for a few minutes before serving. Slice and enjoy!

This comforting vegan pot pie will surely become a family favorite. Serve it up on a chilly evening for a satisfying and delicious meal.

The post Vegan Chicken Pot Pie appeared first on Always Eat Good.

The combination of these wholesome ingredients results in a velvety smooth and satisfying soup. Roasting the sweet potatoes and cauliflower before blending them infuses the soup with a deep, caramelized flavor that perfectly complements the umami notes from the sautéed mushrooms.

A medley of spices, such as garlic, thyme, and smoked paprika, adds depth and warmth to the soup, while a touch of coconut milk or another non-dairy alternative provides a creamy, luxurious finish. Topped with a sprinkle of fresh herbs or a drizzle of olive oil, this vegan sweet potato, cauliflower, and mushroom soup is a testament to how plant-based ingredients can create a harmonious and comforting culinary experience that satisfies both the palate and the soul.

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Vegan Sweet Potato, Cauliflower, Mushroom Soup

This Vegan Sweet Potato, Cauliflower, Mushroom Soup is a hearty and nutritious blend of vegetables and spices. It's creamy, flavorful, and perfect for a cozy meal on a chilly day.

Course Appetizer, Lunch, Soup, Vegan

Cuisine American

Keyword cauliflower, mushroom, soup, sweetpotato, vegan, vegansoup

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 people

Ingredients

• 2 medium sweet potatoes
• 1 small head cauliflower, chopped into florets
• 8 oz mushrooms, sliced
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp olive oil
• 4 cups vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp dried thyme
• Salt and pepper to taste
• 1/2 cup coconut milk or any non-dairy milk of your choice
• Fresh parsley or chives for garnish optional

Instructions

• In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
• Add the minced garlic, sliced mushrooms, and cauliflower florets to the pot. Sautéfor another 5-7 minutes, until the mushrooms release their moisture and start to brown slightly.
• Stir in the sweet potato cubes, ground cumin, smoked paprika, dried thyme, salt, and pepper. Cook for another 2 minutes, allowing the spices to become fragrant.
• Pour in the vegetable broth, ensuring that all the vegetables are submerged. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the sweet potatoes and cauliflower are tender.
• Using an immersion blender or a regular blender, carefully puree the soup until smooth and creamy. If using a regular blender, be sure to blend in batches and allow the soup to cool slightly before blending.
• Return the blended soup to the pot over low heat. Stir in the coconut milk and let it simmer for an additional 5 minutes to heat through.
• Taste and adjust the seasoning with more salt and pepper if needed.
• Serve hot, garnished with fresh parsley or chives if desired.

With a touch of sweetness from the sweet potatoes and earthy notes from the mushrooms and cauliflower, this soup is sure to satisfy your taste buds.

The post Vegan Sweet Potato, Cauliflower, Mushroom Soup appeared first on Always Eat Good.

The joy of eating vegan fish tacos continues as you discover the harmonious blend of flavors and textures in each bite. Fresh, crunchy cabbage slaw adds a refreshing crunch, while zesty vegan tartar sauce or creamy avocado crema provides a cool and creamy contrast to the crispy “fish.” The medley of flavors is often elevated with a squeeze of lime, a sprinkle of fresh cilantro, or a dash of hot sauce, creating a symphony of taste that awakens your taste buds.

Moreover, there’s a sense of satisfaction in knowing that your meal is not only delicious but also environmentally friendly and cruelty-free. By choosing vegan fish tacos, you’re making a conscious choice to protect our oceans and marine ecosystems while savoring a dish that’s both compassionate and incredibly tasty. It’s a culinary journey that proves that plant-based eating can be a joyful celebration of flavors, textures, and values.

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Vegan Fish Tacos

These vegan fish tacos are a delightful twist on the classic fish taco recipe, offering all the flavors and textures you love without harming our aquatic friends.

Course Lunch, Snack

Keyword easy, fresh, homemade, Tacos, vegan, vegan food

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Ingredients

For the Vegan "Fish" Fillets

• 1 pkg vegan fish fillets such as tempeh, tofu, or plant-based fish alternatives
• 1 cup all-purpose flour
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup plant-based milk
• vegetable oil for frying

For the Slaw

• 2 cups shredded cabbage green or purple
• 1/2 cup shredded carrots
• 1/4 cup chopped fresh cilantro
• 2 tbsp vegan mayonnaise
• 1 tbsp lime juice
• salt and pepper to taste

For Assembling

• 8 small flour or corn tortillas
• sliced avocado optional
• lime wedges
• hot sauce or sriracha optional

Instructions

• Prepare the slaw by mixing the shredded cabbage, shredded carrots, chopped cilantro, vegan mayonnaise, lime juice, salt, and pepper in a bowl. Toss everything together until the slaw is well coated. Set it aside in the refrigerator to chill while you prepare the "fish."
• In a shallow bowl, whisk together the flour, garlic powder, paprika, salt, and black pepper. In another bowl, pour the plant-based milk.
• Heat a generous amount of vegetable oil in a skillet or frying pan over medium-high heat. You'll want enough oil to submerge the "fish" fillets.
• Dip each vegan fish fillet into the plant-based milk, allowing any excess to drip off, and then coat it in the flour mixture, pressing lightly to adhere to the batter. Carefully place the battered fillets into the hot oil and fry until they are golden brown and crispy, about 3-4 minutes per side. Transfer the cooked fillets to a paper towel-lined plate to remove excess oil.
• Warm the tortillas in a dry skillet or microwave them according to the package instructions.
• To assemble the tacos, place a spoonful of the slaw on each tortilla, followed by a vegan "fish" fillet. Add avocado slices if desired, and squeeze fresh lime juice over the top. Drizzle with hot sauce if you like it spicy.
• Serve the vegan fish tacos immediately, with extra lime wedges and hot sauce on the side for those who want an extra kick.

These vegan fish tacos are a quick and satisfying meal that captures the essence of traditional fish tacos in a cruelty-free way. Enjoy the crispy, flavorful goodness with family and friends!

The post Vegan Fish Tacos appeared first on Always Eat Good.

To create this delectable dish, start by cooking fettuccine pasta to al dente perfection. While the pasta is cooking, prepare a creamy Alfredo-style sauce using a base of unsweetened almond milk or cashew cream, along with roasted garlic, nutritional yeast, and a touch of vegan butter or olive oil. This sauce achieves the same velvety texture and savory flavor as its dairy counterpart.

This Vegan Alfredo is a pure celebration of comforting flavors. Garnish your Creamy Vegan Fettuccine Alfredo with fresh chopped parsley or extra nutritional yeast for an added layer of flavor. This dish demonstrates that you don’t need dairy or additional proteins to enjoy a satisfying and kind-to-animals pasta experience.

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Creamy Vegan Fettuccine Chicken Alfredo

This vegan chicken alfredo recipe offers a delicious and creamy twist on a classic Italian pasta dish. Instead of traditional dairy-based alfredo sauce and chicken, we'll be using plant-based ingredients to create a rich and satisfying meal that's both cruelty-free and flavorful.

Course Main Course

Cuisine Italian

Keyword healthy, homemade, italian food

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Ingredients

For Vegan Alfredo Sauce

• 2 cups unsweetened almond milk (or any unsweetened plant-based milk)
• 1 cup raw cashews soaked in hot water for 15 minutes and drained
• 3 tbsp nutritional yeast
• 2 cloves garlic
• 1 tbsp lemon juice
• 1 tsp salt or to taste
• 1/2 tsp black pepper or to taste
• 1/4 tsp nutmeg optional

For Vegan Chicken

• 1 pkg vegan chicken strips or chunks such as seitan or tempeh
• 1 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• salt and pepper to taste

Instructions

• Start by cooking the pasta according to the package instructions until it's al dente. Drain and set aside.
• While the pasta is cooking, prepare the vegan alfredo sauce. In a high-speed blender, combine the soaked and drained cashews, almond milk, nutritional yeast, minced garlic, lemon juice, salt, black pepper, and nutmeg (if using). Blend until the mixture is smooth and creamy. Taste and adjust the seasonings if needed.
• In a large skillet, heat the olive oil over medium heat. Add the vegan chicken strips or chunks, garlic powder, onion powder, salt, and pepper. Sauté until the vegan chicken is heated through and slightly browned, usually about 5-7 minutes. You can also add a splash of water or vegetable broth if needed to prevent sticking.
• Once the vegan chicken is ready, pour the vegan Alfredo sauce over it in the skillet. Stir well and cook for an additional 5 minutes, allowing the sauce to thicken and coat the chicken evenly.
• Add the cooked and drained pasta to the skillet with the sauce and chicken. Toss everything together until the pasta is well coated with the creamy sauce.
• Serve your vegan chicken alfredo hot, garnished with fresh parsley or a sprinkle of nutritional yeast, if desired.

This Vegan Chicken Alfredo recipe is a delightful plant-based alternative to the classic Italian dish. Enjoy the creamy, indulgent flavors without any animal products. It’s quick to prepare and perfect for sharing with family and friends.

The post Creamy Vegan Fettuccine Chicken Alfredo appeared first on Always Eat Good.

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Mediterranean Chicken Salad

A refreshing, vibrant salad inspired by the flavors of the Mediterranean. This dish combines tender grilled chicken, crisp vegetables, creamy feta cheese, and a zesty lemon-oregano dressing for a light and satisfying meal. This salad is perfect for a summer meal outdoors or even saves well for a quick office lunch the next day.

Course Main Course

Cuisine Mediterranean

Cook Time 30 minutes minutes

Servings 4

Ingredients

For the Salad:

• 2 boneless, skinless chicken breasts
• 1 tsp dried oregano
• salt and pepper to taste
• 5 cups mixed salad greens
• 1 cup cherry tomatoes
• 1 diced cucumber
• ½ red onion, thinly sliced
• ½ cup Kalamata olives, pitted and halved
• ½ cup feta cheese, crumbled
• ¼ cup fresh parsley, chopped

For the Dressing:

• ½ cup extra virgin olive oil
• 2 tbsp fresh lemon juice
• 1 tsp dried oregano
• 1 clove garlic, minced
• salt and pepper to taste

Instructions

• Preheat the grill or saute pan over medium-high heat.
• Season the chicken breasts with dried oregano, salt, and pepper.
• Grill the chicken for about 6-7 minutes per side or until cooked through and no longer pink in the center. Cooking time may vary based on the thickness of the chicken breasts. Once cooked, set aside to rest for a few minutes before slicing.
• While the chicken is cooking, prepare the lemon-oregano dressing. In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, dried oregano, minced garlic, salt, and pepper. Set aside.
• In a large salad bowl, combine the mixed salad greens, cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta cheese.
• Slice the grilled chicken breasts into thin strips.
• Add the sliced chicken to the salad bowl. Drizzle the lemon-oregano dressing over the salad.
• Toss the salad gently to coat all the ingredients with the dressing.
• Sprinkle chopped fresh parsley over the top of the salad for an extra burst of flavor and color.
• Serve the Mediterranean Chicken Salad immediately as a light and satisfying meal.

The post Mediterranean Chicken Salad appeared first on Always Eat Good.

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Autumn Spice Lentil Soup

A warming and hearty lentil soup with a touch of spice, perfect for the cozy autumn season. Packed with protein and aromatic spices, this soup is both comforting and nutritious. The blend of spices and filling, nutritious lentils make it a satisfying option for lunch or dinner. Serve it with your favorite crusty bread and some sliced hard cheese to create an incredible fall meal.

Course Soup

Cook Time 45 minutes minutes

Servings 8 bowls

Ingredients

• 1 cup dried green or brown lentils, rinsed and drained
• 1 tbsp olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 tsp ground cumin
• ½ tsp ground coriander
• ½ tsp smoked paprika
• ¼ tsp cayenne pepper (adjust to taste)
• 1 bay leaf
• 6 cups vegetable or chicken broth
• 1 can (14 oz.) diced tomatoes
• 1 cup chopped kale or spinach
• juice of one lemon
• salt and pepper to taste
• fresh parsley or cilantro, chopped for garnish

Instructions

• In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery. Sauté for about 5 minutes, or until the vegetables are softened
• Add the minced garlic, ground cumin, ground coriander, smoked paprika, cayenne pepper, and turmeric powder to the pot. Sauté for another 1-2 minutes until the spices are fragrant.
• Add the rinsed lentils, bay leaf, vegetable or chicken broth, and diced tomatoes (with their juice) to the pot. Stir to combine.
• Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 20-25 minutes or until the lentils are tender.
• Remove and discard the bay leaf.
• Stir in the chopped kale or spinach and let it wilt in the hot soup.
• Add the lemon juice and season the soup with salt and pepper to taste. Adjust the seasoning and spiciness according to your preference.
• Ladle into serving bowls. Garnish each bowl with chopped fresh parsley or cilantro for a burst of freshness and color.
• Serve the soup hot with crusty bread or your favorite side.

The post Autumn Spice Lentil Soup appeared first on Always Eat Good.

The dressing for this pasta salad is a simple mixture of olive oil, red wine vinegar, Dijon mustard, garlic, and honey, which adds a sweet and tangy flavor to the dish. It’s much healthier than store-bought dressings, which can be high in calories, sodium, and unhealthy fats.

This pasta salad is easy to make and can be prepared ahead of time, making it a great option for picnics, barbecues, or any summer gathering. It’s also a perfect dish for meal prep, as it can be stored in the refrigerator for a few days and enjoyed as a quick and healthy lunch or dinner. Overall, this healthy summer pasta salad is a delicious and nutritious way to enjoy the flavors of summer.

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Healthy Summer Pasta Salad

This healthy summer pasta salad is a colorful and refreshing dish that's perfect for warm weather. This pasta salad is easy to make and can be prepared ahead of time, making it a great option for picnics, barbecues, or any summer gathering.

Course Appetizer, Dinner, Lunch, Salad, Side Dish

Cuisine American, Italian

Keyword cookout, easy, fresh, healthy, italian food, pasta, potluck, summer

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Chill Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 people

Ingredients

• 8 oz whole-grain pasta
• 1 cup cherry tomatoes halved
• 1 cup diced cucumber
• 1 cup diced bell peppers
• 1/2 cup diced red onion
• 1/4 cup sliced black olives
• 1/4 cup feta cheese crumbled
• 2 tbsp fresh basil chopped
• 2 tbsp fresh parsley chopped

Homemade Dressing

• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 tbsp dijon mustard
• 1 clove garlic minced
• 1 tsp honey
• salt and pepper to taste

Instructions

• Cook the pasta according to the package directions. Drain and rinse with cold water to cool it down.
• In a large mixing bowl, combine the cooked pasta, cherry tomatoes, cucumber, bell peppers, red onion, black olives, feta cheese, basil, and parsley.
• In a small mixing bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, garlic, honey, salt, and pepper.
• Pour the dressing over the pasta salad and toss everything together until well combined.
• Chill the pasta salad in the refrigerator for at least 30 minutes before serving to let the flavors meld together.

This healthy summer pasta salad recipe makes around 4-6 servings, depending on the portion size. It’s a great side dish for a summer barbecue or potluck, and it can also be served as a light meal.

If you need to serve more people, you can easily double or triple the recipe and adjust the ingredients accordingly. The recipe can also be customized to suit your preferences or dietary restrictions. For example, you can swap out the feta cheese for a vegan cheese alternative or omit it altogether for a dairy-free option.

This healthy summer pasta salad is perfect for a light and refreshing meal on a hot day. It’s packed with colorful veggies and whole-grain pasta, and the homemade dressing is much healthier than store-bought alternatives. Enjoy!

The post Healthy Summer Pasta Salad appeared first on Always Eat Good.

If you’re looking for a delicious and satisfying vegan pasta dish, this vegan carbonara recipe is a must-try. With its creamy and flavorful sauce made with a combination of cashews, nutritional yeast, and miso paste, this recipe is perfect for anyone who loves classic carbonara but wants to avoid animal products.

This recipe is also very easy to customize, so you can add your own personal touch to it by adding your favorite vegan bacon bits, fresh herbs, or even some sautéed veggies to the dish. So, let’s get started and whip up a batch of this delicious vegan carbonara!

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Vegan Carbonara

This vegan carbonara recipe is a creamy and flavorful pasta dish that uses a blend of cashews, nutritional yeast, miso paste, and spices to create a rich sauce. It's easy to make and can be served with vegan bacon bits and fresh parsley for a satisfying meal that everyone will love.

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Ingredients

• 1 pound spaghetti
• 1/2 cup raw cashews
• 1/2 cup nutritional yeast
• 1 tablespoon miso paste
• 1 teaspoon onion power
• 1 teaspoon garlic powder
• 1/4 teaspon turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup olive oil
• 1/4 cup chopped parsley
• vegan bacon bits (optional)

Instructions

• Cook the spaghetti in a large pot of salted boiling water according to the package instructions until al dente.
• While the spaghetti is cooking, prepare the sauce. In a blender or food processor, combine the cashews, nutritional yeast, miso paste, garlic powder, onion powder, turmeric, salt, and black pepper. Add 1 cup of water and blend until smooth and creamy.
• In a large pan, heat the olive oil over medium heat. Add the sauce to the pan and cook, stirring frequently, for about 5 minutes or until heated through and thickened slightly.
• Drain the cooked spaghetti and add it to the pan with the sauce. Toss to coat the spaghetti with the sauce.
• Serve the vegan carbonara with chopped fresh parsley and vegan bacon bits, if desired.

We hope you enjoyed this vegan carbonara recipe and that it will become a new favorite in your recipe collection. It’s a delicious and satisfying dish that’s perfect for any occasion, and it’s a great way to enjoy a classic pasta dish while staying true to your plant-based lifestyle.

Feel free to experiment with this recipe and make it your own by adding your favorite vegan ingredients or swapping out some of the spices to create your own unique flavor profile. And if you have any leftovers, they make for a delicious lunch or dinner the next day. Enjoy!

The post Vegan Carbonara appeared first on Always Eat Good.