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30 Minutes or Less

Vegan Butternut Squash Curry

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Vegan Butternut Squash Curry

This vegan butternut squash curry is the perfect weeknight dinner for the winter. Simmered with fragrant spices, red curry paste and coconut milk, it’s filling, flavorful, and can be cooked in under 20 minutes!

Vegan Butternut Squash Curry

Butternut squash is one of my favorite winter produces because you can use it in soo many ways! You can use it to make soups, salads, and fried rice. It’s also easy to work with. All you need to do is trim the ends of the squash and peel off the skin. If you are roasting them whole, (like my honeynut squash recipe) you don’t even need to peel the skin. For this butternut squash curry recipe, you’re going to need to dice the squash into cubes. You can check out my post on how to cut butternut squash if you need to learn how to do it safely and efficiently!

Main Ingredients Needed to Make Vegan Butternut Squash Curry

  • Butternut squash – You’ll need to get 1 small squash and dice it up

  • Coconut or olive oil

  • Chopped onion

  • Grated ginger

  • Red curry paste

  • Coconut milk

  • Spinach – optional, but works great with this dish

  • Tamari or soy sauce

  • Lime juice

  • Basmati rice, chopped cashews, fresh cilantro & lime wedges for serving

TIPS FOR MAKING THIS Butternut Squash Curry RECIPE

  • Add chickpeas or tofu to this dish for extra protein.

  • I used basmati rice for serving, but you can also serve it with white jasmine rice, quinoa, or millet.

  • I recommend using spinach in this recipe, but it’s totally optional. If you want to sub it with something else, you can use collard greens.
Vegan Butternut Squash Curry
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Vegan Butternut Squash Curry

5 from 1 vote
Recipe by Samantha Course: Main
Servings

4

servings
Prep time

15

minutes
Cooking time

15

minutes
Total time

30

minutes

This vegan butternut squash curry is the perfect weeknight dinner for the winter. Simmered with fragrant spices, red curry paste and coconut milk, it’s filling, flavorful, and can be made in under 20 minutes!

Ingredients

  • 3 Cups Butternut Squash (diced)

  • 1 Tablespoon Coconut Oil or Olive Oil

  • 1 Small Onion (chopped)

  • 1 Tablespoon Ginger (grated)

  • 2 Whole Garlic Cloves (grated)

  • 1 Pinch Salt

  • 2 Tablespoons Red Curry Paste

  • 1 14-ounce Full-Fat Coconut Milk

  • 1/2 Cup Water

  • 1 Teaspoon Sugar

  • 1 Handful Fresh Spinach (optional)

  • 1 Tablespoon Tamari or Soy Sauce

  • 2 Teaspoons Lime Juice

  • For serving:

  • Basmati Rice

  • Chopped Cashews or Peanuts

  • Fresh Cilantro

  • Lime Wedges

Directions

  • Heat coconut oil in a large skillet over medium heat then add in the onion and cook until golden brown, about 5 minutes.
  • Add in the grated ginger, garlic, butternut squash, and a big pinch of salt. Sauté for 2-3 minutes or until fragrant
  • Add in the red curry paste, coconut milk, water, and sugar. Reduce heat to a simmer, cover with lid and cook until butternut squash is fork tender, about 12-15 minutes.
  • Remove skillet from heat before stirring in the spinach, tamari, and lime juice. Give the curry a taste and adjust any seasoning as desired. Serve over rice with chopped nuts and fresh cilantro.

Recipe Video

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30 Minutes or Less

Italian Green Beans

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Italian Green Beans

Sautéed in olive oil, garlic, Italian seasoning, salt, and red pepper, this easy-to-make Italian Green Beans recipe is a perfect side dish to any meal and is ready to eat in just 5 minutes!

Italian Green Beans

Are green beans good for you?

Yep! Green beans are a great option for a side dish because they are low calories, packed full of Vitamin C and K, fiber and folate.

Should I use frozen, canned or fresh green beans?

Green beans is widely available fresh, frozen or canned. So, which do you choose? Well, of course fresh is the best option and the one I recommend and use in this green beans recipe. There’s nothing better! But, if you can’t get your hands on those, frozen is your next best bet. Usually limp, overcooked and colorless, canned green beans are just sad to look at, let alone eat, so that should be your last option.

How Should I Select Fresh Green Beans?

Fresh green beans should be firm and should snap when bent in half. You’ll want to trim off the tough ends before cooking them.

MAIN INGREDIENTS NEEDED TO MAKE THESE Italian Green Beans

  • Green Beans – I suggest grabbing some fresh green beans, but frozen works too.

  • Olive Oil

  • Garlic Cloves

  • Italian Seasoning

  • Salt

  • Red Pepper Flakes
Italian Green Beans
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Italian Green Beans

5 from 1 vote
Recipe by Samantha Course: SidesCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

5

minutes
Total time

10

minutes

Sautéed in olive oil, garlic, Italian seasoning, salt, and red pepper, this easy-to-make Italian Green Beans recipe is a perfect side dish to any meal and is ready to eat in just 5 minutes!

Ingredients

  • 12 ounces frozen or fresh green beans

  • 2 tablespoons olive oil

  • 3-4 garlic cloves, minced

  • 1 teaspoon Italian seasoning

  • 1/2 teaspoon salt

  • Pinch of crushed red pepper flakes

Directions

  • Cook green beans according to package instructions.
  • Heat olive oil in a large skillet over medium heat, then add in the garlic, Italian seasoning, salt, and red pepper. 
  • Sauté for 1 minute before adding in the green beans, cook for 2-3 minutes and serve warm.

Recipe Video

Notes

  • Storage: Properly stored, cooked green beans will last for 3 to 5 days in the refrigerator. Make sure to use an airtight container.

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Dairy-Free

Vegan Baked Mac and Cheese (Gluten-Free)

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Vegan Baked Mac and Cheese

This vegan baked mac and cheese recipe is made with a dairy-free “cheese” sauce and topped with a delicious panko breadcrumb topping that is perfect for a comforting weeknight dinner.

MMM, mac and cheese is one of my favorite comfort meals. Even though this isn’t the classic Kraft mac and cheese dish you might have had growing up, it sure is healthier and tastes even better! If you’re searching for last-minute dinner inspiration, this vegan mac and cheese dish is a perfect option.

MAIN Ingredients Needed TO MAKE This Baked Mac and Cheese Recipe

  • Macaroni – Make sure to get 12 ounces. If you’re following this vegan recipe, use gluten-free noodles.

  • For the “Cheese” Sauce – you’ll need to grab a whole bunch of different ingredients to create a “cheese-like” sauce:
    • Olive oil
    • Yellow Onion
    • Russet Potatoes – make sure you peel and chop them!
    • Carrots
    • Garlic Cloves
    • Onion Powder
    • Vegetable Broth
    • Milk (non-dairy) – Use any plant based milk variety of your choice.
    • Nutritional Yeast (see tips) – This is an amazing ingredient for adding a cheesy flavor to the sauce!
    • Dijon Mustard
    • Lemon Juice
  • Breadcrumbs – My usual go-to is Panko breadcrumbs.

TIPS ON MAKING Vegan Baked Mac and Cheese

  • If you are not dairy-free, you can sub ½ cup of cheddar cheese (or any cheese you’d like) in place of nutritional yeast for a lightened up/veggie-packed mac & cheese. If using cheese, do not incorporate in the blender, instead add it into a pot with the sauce over low heat until the cheese melts, turn off the heat and add in your cooked pasta.
Vegan Baked Mac and Cheese (Gluten-Free)
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Vegan Baked Mac and Cheese (Gluten-Free)

0 from 0 votes
Recipe by Samantha Course: MainCuisine: AmericanDifficulty: Medium
Servings

6

servings
Prep time

15

minutes
Cooking time

45

minutes
Total time

1

hour 

This vegan baked mac and cheese recipe is made with a dairy-free “cheese” sauce and topped with a delicious panko breadcrumb topping that is perfect for a comforting weeknight dinner.

Ingredients

  • 12 Ounces Macaroni, I used gluten-free

  • For the “cheese” sauce:

  • 2 Tablespoons Olive Oil

  • 1 Cup Yellow Onion, diced

  • 1 Cup Russet Potatoes, peeled & chopped

  • 1 Cup Carrots, chopped

  • 3 Cloves of Garlic, minced

  • 1 Teaspoon Salt

  • ½ Teaspoon Garlic Powder

  • ½ Teaspoon Onion Powder

  • ½ Cup Vegetable Broth

  • ½ Cup Non-Dairy Milk

  • ½ Cup Nutritional Yeast, see Notes

  • 1 Teaspoon Dijon Mustard

  • 1 Tablespoon Lemon Juice (about ½ lemon)

  • For the breadcrumb topping:

  • 1 cup Panko breadcrumbs, I used gluten-free

  • 2 tablespoons olive oil

Directions

  • Preheat oven to 400° Fahrenheit and cook macaroni in a pot of salted boiling water until al dente, then drain and set aside.
  • Heat the olive oil in a large saucepan over medium heat, add in the diced onion and cook until translucent, about 5 minutes.
  • Add in the potatoes, carrots, garlic, salt, garlic powder, and onion powder – cook for another 2-3 minutes.
  • Now add in the vegetable broth, cover with a lid, reduce heat to a simmer, and cook for about 10 minutes or until the vegetables are soft.
  • Once cooked, remove from the heat and let cool for 10-15 minutes before transferring to a blender along with the dairy-free milk, nutritional yeast, Dijon mustard, and lemon juice. Blend everything until completely smooth.
  • Toss vegan “cheese” sauce with pasta then transfer to a 9×13-inch baking dish.
  • Mix together breadcrumbs and olive oil in a bowl then sprinkle over top of pasta and bake for 15-20 minutes or until golden brown and bubbly.

Recipe Video

Notes

  • Nutritional Yeast: If you are not dairy-free, you can sub ½ cup of cheddar cheese (or any cheese you’d like) in place of nutritional yeast for a lightened up/veggie-packed mac & cheese. If using cheese, do not incorporate in the blender, instead add it into a pot with the sauce over low heat until the cheese melts, turn off the heat and add in your cooked pasta.

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Appetizers

Vegan Acorn Squash Soup With Chickpeas (Gluten-Free)

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Vegan Acorn Squash Soup

This healthy vegan acorn squash soup with chickpeas recipe offers a sweet and savory flavor that makes a delicious and filling Fall recipe – perfect to cook for the holidays or for a healthy weeknight dinner!

Vegan Acorn Squash Soup

Squash is one of the ultimate Fall staple veggies that can be used in so many ways, including in this vegan soup! This recipe pairs perfectly with main holiday dishes (ham, turkey, etc), but it’s also a great choice for a healthy weeknight dinner. And did you know there are soo many benefits to eating acorn squash?! They have a ton of nutrients such as fiber, vitamin C, potassium, and magnesium. It’s also packed with antioxidants!

All in all, this vegan acorn squash soup is a delicious Fall comfort food that can be made just for you, or for the whole family. Now lets get cooking!

WHAT YOU NEED TO MAKE VEGAN ACORN SQUASH SOUP

  • Acorn Squash – This is the main staple to this decadent dish. Don’t forget to slice it in half and remove the seeds!

  • Vegetable Broth – Using a flavorful broth is key to making this soup extra delicious.

  • Fresh Thyme – Commonly used in soups and sauces, Thyme adds a sharp, minty layer of flavor without being overwhelming.

  • Coconut Milk – This acorn squash soup uses full-fat coconut milk, but other non-dairy milks such as soy, almond or oat milk would complement the nuttiness of the squash, as well.

  • Chickpeas – Chickpeas are high in protein and they’re tossed with a few spices and some olive oil. After baking, they become wonderfully crisp and flavorful. The perfect addition to add on top of this soup.

Adjust This Recipe to Your Diet

  • Non-Vegan: If you’re not following a vegan diet, you can add crumbled cheese on top or a scoop of plain Greek yogurt or sour cream.

  • Dairy: If you want a creamier soup, and aren’t strict on making this recipe dairy-free, use regular full-fat milk.

TIPS ON MAKING VEGAN ACORN SQAUSH SOUP

  • When removing the seeds from the squash, don’t use a spoon! Well, you can, but to make it easier, if you have a portion scooper or melon baller it’s going to make your life a whole lot easier. The deeply rounded shape of the scoop will help prevent the squash seeds from hitting the walls, floor, or you!

  • If you want a more intense flavor, use fresh sage instead of thyme.
Acorn Squash Soup (Vegan, Gluten-Free)
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Acorn Squash Soup (Vegan, Gluten-Free)

0 from 0 votes
Recipe by Samantha Course: SoupsCuisine: AmericanDifficulty: Medium
Servings

4

servings
Prep time

10

minutes
Cooking time

50

minutes
Total time

1

hour 

This healthy vegan acorn squash soup with chickpeas offers a sweet and savory flavor that makes a delicious and filling Fall recipe – perfect to cook for the holidays or for a healthy weeknight dinner!

Ingredients

  • 2 whole acorn squash, sliced in half and seeds removed

  • 2 tablespoons olive oil, divided

  • 2 teaspoons salt

  • 1 yellow onion, chopped

  • 1 cup carrots, chopped

  • 3 garlic cloves, minced

  • 3 cups vegetable broth

  • 8-10 sprigs fresh thyme

  • 1 bay leaf

  • 1 cup full-fat coconut milk

  • For the crispy chickpeas:

  • 1 (15-ounce) can chickpeas, drained and rinsed

  • 1 tablespoon olive oil

  • 1 teaspoon salt

  • ½ teaspoon smoked paprika

  • ½ teaspoon garlic powder

  • ¼ teaspoon cumin

  • ¼ teaspoon black pepper

Directions

  • Preheat oven to 350° Fahrenheit.
  • Brush orange inside of acorn squash with 1 tablespoon of olive oil, then sprinkle evenly with 1 teaspoon salt.
  • Transfer squash to a baking sheet with the inside flesh facing up and bake for 45 minutes or until very soft.
  • While the squash bakes, heat 1 tablespoon olive oil in a large pot over medium heat. Once hot, add in the onion, carrots, garlic, and 1 teaspoon salt – cook for 5-8 minutes or until soft.
  • Scoop acorn squash flesh from skin and add to the pot along with vegetable broth, thyme, and bay leaf. Bring to a simmer and cook for 20 minutes.
  • Remove soup from heat and let cool slightly, then remove thyme stems and bay leaf before transferring to a blender in batches until completely smooth.
  • Transfer soup back to pot then stir in the coconut milk. Taste and adjust any seasoning as desired.
  • For the chickpeas:
  • Pat chickpeas dry with a dish towel then transfer to a baking sheet.
  • Drizzle chickpeas with olive oil, salt, smoked paprika, garlic powder, cumin, and black pepper. Toss chickpeas to evenly coat in oil and spices.
  • Bake chickpeas for 30 minutes, removing once to shake the pan. Top finished acorn squash soup with crispy chickpeas!

Recipe Video

Notes

  • Storage: Acorn squash soup will keep for up to 5 days covered in the refrigerator. Reheat over medium-low heat in a saucepan, or in the microwave until warmed. 
  • Freezer: This soup will also freeze well for up to 3 months in freezer-safe sealed containers.

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30 Minutes or Less

Swiss Chard Salad (Vegan, Gluten-Free)

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swiss chard salad on a plate with a fork and sunflower seeds on the side

This Swiss chard salad is light, fresh, and crunchy! It’s loaded with healthy vegetables and dressed with a simple red wine and dijon vinaigrette.

swiss chard salad on a plate with a fork and sunflower seeds on the side

Why Swiss Chard?

Swiss chard is a nutritional POWERHOUSE! It’s jam-packed with vitamins, minerals, and antioxidants. But before I really get into how healthy this Swiss chard salad is for you, let’s first talk about its taste. Swiss chard is sort of a cross between kale and spinach. It’s not quite as tough as kale, but also not as light as spinach. Swiss chard is most commonly cooked or sautéed to help break down its hearty texture. Though, like any raw fruit or vegetable, when you cook Swiss chard, you lose much of its nutritional benefits.

Admittedly, Swiss chard can be tough to chew when raw. HOWEVER, the method in the Swiss chard salad recipe below provides this veggie with the right ingredients and steps to break down on its own – without any exposure to heat. I don’t know about you, but to me, that’s a total win WIN. Swiss chard is a warm-weather vegetable, peaking from early spring to late fall. Unlike other lettuces, it can withstand hotter temperatures making it the last-man-standing during brutal July/August heatwaves. My parents have harvested a large amount of this hearty green vegetable over the last few months. And aside from its health benefits, that was one of the main reasons why I came up with this easy salad recipe!

Ok now back to the nutritional benefits! Swiss chard is full of:

  • Calcium (builds strong bones and teeth)
  • Vitamin C (aids in growth, development, and repair of all body tissues)
  • Iron (gives you energy and is vital to growth and development)
  • Vitamin E (big time antioxidant and protects body against free radicals)
  • Magnesium (supports a healthy immune system and muscle function)
  • Potassium (maintains heartbeat and a healthy blood pressure)
  • Vitamin A (great for skin health and cell growth!)
  • Folate (helps convert carbs into energy)
  • Vitamin K (positively contributes to bone, cognitive, and heart health)
  • Fiber (regulates hunger and blood sugar)

What You Need To Make Swiss Chard Salad

Sunflower Seeds – The sunflower seeds give this easy vegan salad recipe an irresistible crunch! Raw, cooked, unsalted, or salted will all taste equally as delicious in this dish – so use whichever kind you’d like. I went with roasted and salted sunflower seeds and they tasted incredible. This easy-to-find seed acts as a healthier crouton in this Swiss chard salad recipe. However, if you don’t have sunflower seeds, feel free to use any kind of seed or nut you’d like!

Red Wine Vinegar – The acidity in this vinegar is what helps to break down the fibers in swiss chard, therefore making it easier to eat and digest. Red wine vinegar is delightfully tangy, a little fruity, and has just a touch of sweetness. Additionally, I should probably mention just a few of the health benefits of red wine vinegarl. Red wine vinegar has been proven to lower blood pressure and blood sugar, as well as cholesterol. Therefore, as if the swiss chard wasn’t enough, this dressing addition makes this salad even healthier!

Swiss Chard Salad (Vegan, Gluten-Free)
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Swiss Chard Salad (Vegan, Gluten-Free)

0 from 0 votes
Recipe by Samantha Course: SidesDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Chilling Time

15

minutes
Total time

20

minutes

This Swiss chard salad is light, fresh, and crunchy! It’s loaded with healthy vegetables and dressed with a simple red wine and dijon vinaigrette.

Ingredients

  • 1 bunch Swiss chard, chopped

  • 1/2 cucumber, sliced

  • 1 bell pepper, thinly sliced

  • 4-5 radishes

  • 1/4 cup sunflower seeds, see Notes

  • For the vinaigrette:

  • 3 tablespoons olive oil

  • 2 tablespoons red wine vinegar, see Notes

  • 1 tablespoon maple syrup or honey

  • 1 teaspoon Dijon mustard

  • 1/2 teaspoon salt

Directions

  • Mix all vinaigrette ingredients together in a large bowl then add in the vegetables and toss to coat. Cover and refrigerate for 15-20 minutes before serving.

Recipe Video

Notes

  • Sunflower Seeds: Feel free to use whatever kind of seed or nut you’d like in place of the sunflower seeds in this recipe! Pumpkin seeds, chopped walnuts, or sliced almonds would also make great additions.
  • Red Wine Vinegar: If you don’t have red wine vinegar, you can use white wine vinegar, apple cider vinegar, or balsamic vinegar instead.

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