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Vegan Mediterranean Pasta Salad

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Vegan Mediterranean Pasta Salad!

With the warmer weather finally here, I’ve been craving lighter, summer-inspired meals. This Vegan Mediterranean Pasta Salad is the perfect quick summer meal idea. The fresh basil and sweet cherry tomatoes pair perfectly together. This pasta reminds me of a combination of Greek and Italian flavours joined into one.

This pasta salad would be great as a side dish or served at a family pot-luck, but it’s also great to have as your main meal. The sunflower seeds add some healthy fats and extra protein, and there’s additional protein in both the chickpeas and the brown rice pasta. This pasta salad is macronutrient balanced and includes some fresh veggies as well. You can use whatever type of pasta you prefer, I like brown rice fusilli here.

For more summery recipes, try my Black Bean and Corn Salad or my Easy Vegan Pesto!

Vegan Mediterranean Pasta Salad

Laura Brining
Italian and Greek flavours combine in one dish with cherry tomatoes, fresh basil, and kalamata olives in this vegan and gluten-free Mediterranean Pasta Salad.
5 from 4 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5

Ingredients
  

  • One 1 pound package of pasta I used brown rice pasta
  • 3 tablespoons olive oil
  • 3 tablespoons red wine vinegar
  • 1/2 teaspoon oregano
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup red onion sliced
  • 1 cup cucumber chopped
  • 1 cup cherry tomatoes halved
  • 1/4 cup kalamata olives halved
  • 1/4 cup fresh basil roughly chopped
  • One 389 ml can of chickpeas drained and rinsed
  • 1/4 cup sunflower seeds

Instructions
 

  • Prepare your pasta according to package directions.
  • In a large bowl, whisk together the olive oil and red wine vinegar. Add the oregano, red pepper flakes, garlic powder, salt, and pepper.
  • Add the sliced red onions, cucumber, cherry tomatoes, kalamata olives, fresh basil, chickpeas, and sunflower seeds. Stir to combine.
  • When the pasta is cooked and slightly cooled, add the pasta to the bowl and stir until fully coated.
  • Serve immediately.

Vegan Mediterranean Pasta Salad

Vegan Creamy Chipotle Pasta

by 23 Comments

Vegan Creamy Chipotle Pasta!

This pasta sauce is super rich and creamy. The base of the sauce is made with blended cashews, which gives the sauce a rich cream like feeling. The smoked paprika and chipotle add depth of flavour and a subtle smokiness, which pairs perfectly with fresh cherry tomatoes. There’s a little bit of heat to this sauce with the addition of chili flakes.

I served this sauce over brown rice fettuccine for a simple gluten-free dinner. This meal is pretty filling on its own, but I also like to sprinkle it with hemp hearts for an extra boost of protein. It’s super quick to make, and the sauce comes together in minutes while you saute the other ingredients.

For more pasta recipes, try my Vegan Lasagna, Easy Vegan Pesto, or Walnut Mushroom Bolognese!

Vegan Creamy Chipotle Pasta

Laura Brining
A rich and creamy cashew pasta sauce flavoured with chipotle and smoked paprika.
5 from 11 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5

Ingredients
  

  • 1 teaspoon olive oil
  • 3 cloves garlic minced
  • 1 large onion diced
  • 2 cups cherry tomatoes
  • 1 cup cashews soaked and drained (soaked for at least 4-6 hours)
  • 1 cup water
  • 1/2 tablespoon apple cider vinegar
  • 1/8 teaspoon smoked paprika
  • 1/8 teaspoon chipotle powder
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 2 large handfuls spinach chopped
  • 1/2 teaspoon chili flakes
  • 16 oz package of your pasta of choice cooked

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add the garlic and onions and cook until translucent, about 3 minutes. Add the tomatoes and continue to cook over medium heat until the tomatoes are soft and cooked down, about 5-7 minutes.
  • Meanwhile, prepare the sauce by blending the soaked cashews, water, apple cider vinegar, smoked paprika, chipotle, salt, and pepper. Blend until fully smooth. Add the blended sauce into the pot along with the spinach and chili flakes. Cook for an additional 3-5 minutes until the sauce is warmed and the spinach is wilted.
  • Serve over your pasta of choice. I used brown rice linguine.

Vegan Creamy Chipotle Pasta

Vegan Sweet Potato Lentil Curry

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Vegan Sweet Potato Lentil Curry!

I just re-discovered how much I love lentils thanks to this meal! They’re soft and super flavourful in this Vegan Sweet Potato Lentil Curry. This curry is perfect served over brown rice and makes a quick and easy dinner that is both vegan and gluten-free. It’s also perfect for meal prepping and stores great in the fridge for up to a week.

This meal is super nourishing. The sweet potatoes add lots of vitamin A which is great for skin health and much needed as we come out of the winter months! This meal is also macronutrient balanced with the addition of healthy carbohydrates, protein from the lentils, and healthy fats from the coconut milk. You could also sprinkle on some hemp hearts for a crunchy topping loaded with additional protein and healthy omega-3.

For more vegan curry recipes, try my Tomato Coconut Chickpea Curry or my Pumpkin Curry with Chickpeas!

Vegan Sweet Potato Lentil Curry

Laura Brining
A vegan sweet potato and lentil curry!
4.93 from 14 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

  • 1 teaspoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1/2 cup dried brown lentils soaked and drained, if desired
  • 2 cups sweet potato cubed
  • One 398 ml can of tomato sauce
  • 1 cup of water
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 1/2 teaspoon turmeric powder
  • 1 teaspoon curry powder
  • One 400 ml can coconut milk

Instructions
 

  • Heat olive oil in a pan over medium heat. Add the onion and garlic and simmer until soft, about 3-5 minutes.
  • Add the dried lentils, cubed sweet potato, tomato sauce, water, salt, pepper, turmeric, curry powder, and coconut milk. Stir to combine. Reduce heat to medium-low and simmer until the lentils and sweet potato are fully cooked, about 30 minutes.
  • Note: I pre-soaked and drained my lentils in advance to aid with digestion. This step is not necessary, however, you may need to add slightly more water if your lentils are not pre-soaked. I suggest cooking the lentils and then adding additional water if necessary.
  • Serve over rice.

vegan sweet potato lentil curry

 

Healthier Vegan Nachos

by 2 Comments

Healthier Vegan Nachos!

Healthier Vegan Nachos

Healthier Vegan Nachos

With the Superbowl coming up this weekend, I was inspired to create a healthier and vegan option for game day snacking! What better way to celebrate the Superbowl than with a classic plate of nachos? These Healthier Vegan Nachos have all the delicious flavours of traditional nachos and remind me of the ones I used to eat before I went vegan. They’re loaded with black beans, guacamole, homemade salsa, green onions, jalapenos, homemade sour cream, and drizzled in nacho cheese sauce. These nachos are completely customizable, but I’ve given you a starting base with the nacho cheese sauce, homemade cashew sour cream, and seasoned black bean recipes. Feel free to add any other toppings you like or omit anything I’ve added. The flavour combinations are endless.

These nachos are healthier by omitting saturated fats from the traditional ingredients used in regular nachos. They’re also made with fresh, wholesome ingredients. This meal also incorporates both healthy fats from the cashews and avocado and lean plant-based protein from the black beans and nutritional yeast.

These nachos are vegan and gluten-free. They’re perfect for game day snacking, as well as dinner parties, movie nights, or laid back weekends. If you’re eating these nachos as a meal, it will serve 2 people – or 4-6 people as an appetizer.

For more game day snacking inspo, try my Chipotle Bean Chili, Two Bite Brownies, or Cashew Chipotle Dip.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipe ideas and nutrition tips!

Healthier Vegan Nachos

Laura Brining
A healthier spin on traditional nachos!
5 from 1 vote
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 2 -4

Ingredients
  

  • 1 bag of tortilla chips

Nacho Cheese Sauce:

  • 2 cups potato cubed (about 1 large potato)
  • 1 cup carrots sliced (about 1 large carrot)
  • 1/4 cup raw cashews
  • 1/4 cup nutritional yeast
  • 1 1/4 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1 cup water reserved from boiling water

Cashew Sour Cream:

  • 1/2 cup raw cashews soaked for 6 hours or overnight
  • 6 tablespoons water
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon apple cider vinegar

Seasoned Black Beans:

  • One 540 ml can of black beans rinsed and drained
  • 1/4 teaspoon each of salt pepper, chili powder, garlic powder, and onion powder
  • Juice of 1/2 a lime

Toppings:

  • Guacamole
  • Fresh salsa
  • Fresh or pickled jalapenos
  • Green onions sliced
  • Fresh cilantro

Instructions
 

  • Line a tray or baking sheet with tortilla chips. Set aside.
  • To prepare the nacho cheese sauce, add the cubed potatoes and sliced carrots to a pot of water. Bring to a boil and boil uncovered until tender, about 20 minutes. Reserve 1 cup of water before draining. Drain the remaining water and add the drained potatoes and carrots to a high-speed blender. Add the cashews, nutritional yeast, garlic powder, onion powder, salt, and reserved water to the blender. Blend on high until completely smooth. If needed, add additional water until you reach your desired consistency.
  • Meanwhile, to prepare the Cashew Sour Cream, add the cashews, water, salt, pepper, and apple cider vinegar to a high powder blender. Blend until smooth. Store in the fridge. This can be done a day in advance.
  • To prepare the Seasoned Black Beans, add the black beans and all seasonings to a large bowl. Add the fresh lime juice. Stir until combined. Store in the fridge. This can also be done a day in advance.
  • To assemble the nachos, sprinkle the black beans over the tortilla chips. Drizzle the nacho cheese sauce and spoon dollops of the cashew sour cream over the chips. Top with desired toppings. I chose guacamole, salsa, pickled jalapenos, green onions, and fresh cilantro. You could also add olives, corn, or any desired toppings. Broil the nachos in the oven on high for about 5 minutes, until hot.
  • Serve immediately.

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Healthier Vegan Nachos

Tomato Coconut Chickpea Curry

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Tomato Coconut Chickpea Curry!

Happy New Year! Thank you so much to everyone who has supported Live Simply Healthy and followed along in 2018, and thank you to every new reader joining me in 2019. I love creating healthy vegan, gluten-free, and refined sugar-free recipes and sharing them with you all to enjoy. I love hearing your feedback and seeing your creations – so please join me on Instagram if you haven’t already!

What better way to kick off the new year than with a super simple and healthy recipe?! This Tomato Coconut Chickpea Curry is so quick to make, and its perfect to help you stay on track with eating healthy throughout the week – especially if you make it in advance at the start of the week. I like to make a batch of this (sometimes even a double batch) and then I have it on hand all week long for quick dinners.

This curry is oh so creamy, and I think it’s my best curry I’ve made so far. It is so simple, but the flavours work perfectly together. The fresh tomatoes simmered in coconut milk pair perfectly with the warming spices. This curry is vegan and gluten-free. I like to serve it over brown rice, but basmati would be delicious here as well.

For more warming winter meal inspiration, check out my White Bean Soup with Mushrooms and Potatoes, Chipotle Chili, or Pumpkin Curry.

Wishing everyone a healthy and happy 2019!

Tomato Coconut Chickpea Curry

Laura Brining
A creamy Tomato Coconut Chickpea Curry!
5 from 1 vote
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6

Ingredients
  

  • 2 teaspoons olive oil
  • 3-4 cloves garlic minced
  • 2 medium onions diced
  • 6 medium tomatoes chopped (I used on the vine tomatoes)
  • Two 400 ml cans of coconut milk
  • 1 teaspoon curry powder
  • 2 teaspoons turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon pepper
  • 1 teaspoon salt
  • 1 tablespoon cornstarch
  • Two 540 ml cans of chickpeas rinsed and drained
  • 2 handfuls spinach optional

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add the garlic and onion. Saute until translucent, about 3-5 minutes. Add the chopped tomatoes and simmer until soft, about 10 minutes.
  • Add coconut milk, curry powder, turmeric, garam masala, pepper, salt, and cornstarch. Whisk until combined. Add the chickpeas. Bring to a low boil and simmer until slightly thickened, about 10 minutes.
  • Add the spinach 2-3 minutes before serving.
  • Serve over brown rice.

Walnut Mushroom Bolognese Sauce

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Walnut Mushroom Bolognese Sauce!

Walnut Mushroom Bolognese

This Mushroom and Walnut Bolognese Sauce is a vegan twist on the classic. The combination of diced mushrooms and ground walnuts creates the perfect texture and consistency, and mimics the same texture of the non-vegan version. By using mushrooms and walnuts, this vegan version becomes much healthier. The mushrooms are a great way to sneak in extra veggies, and the walnuts add healthy fats and protein.

This meal is super easy to make, and quick to prepare. You can save the sauce in a container in the fridge for up to a week, or freeze it for a night when you’re in a rush and need a quick meal.

I like to serve this meal with a side salad of vegan caesar salad with crispy chickpeas. It’s a classic flavour combination and creates a complete meal with greens and added protein from the chickpeas.

For more plant-based pasta ideas, try my Vegan Lasagna or Easy Vegan Pesto.

Tag me and follow along on Instagram @livesimplyhealthy for more healthy recipes and nutrition tips!

Walnut Mushroom Bolognese Sauce

Laura Brining
A vegan twist on a classic bolognese sauce!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 5 -6

Ingredients
  

  • 1 teaspoon olive oil
  • 1-2 cloves garlic minced
  • 1 medium onion diced
  • 8 oz brown mushrooms diced
  • 1 cup ground walnuts
  • One 680 ml can of tomato sauce
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ¼ teaspoon chili powder
  • ¼ teaspoon red pepper flakes
  • ½ teaspoon oregano
  • Optional: fresh basil or spinach

Instructions
 

  • Add olive oil to a large pot over low-medium heat. Add the garlic, onion, and mushrooms. Slowly cook over low-medium heat until soft and translucent, about 10 minutes.
  • Add 1 cup of ground walnuts (walnuts blended in a food processor or blender) and stir until combined. Add the tomato sauce, salt, pepper, chili powder, red pepper flakes, and oregano. Simmer over low-medium heat until the sauce is hot, about 10 minutes.
  • Add fresh basil or spinach before serving if desired.
  • Serve over your favourite noodles.

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Walnut Mushroom Bolognese

Vegan Chipotle Chili

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Vegan Chipotle Chili!

This Vegan Chipotle Chili is such a hearty and delicious meal. The smoked paprika and chipotle powder add a rich depth of flavour and bring out the smokiness of this chili. It is perfect enjoyed on a rainy day or for a healthy and balanced pre or post workout meal. The black beans and red kidney beans add tons of protein, while the quinoa adds both additional protein and complete carbohydrates. Adding sliced avocado would compliment this meal perfectly, and would also add some healthy fats. I like to serve this chili in stuffed peppers with a creamy dressing and fresh guacamole, but it is also delicious on its own!

Vegan Chipotle Chili

Laura Brining
A delicious Vegan Chipotle Chili
Print Recipe
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 4 -6

Ingredients
  

  • 1 teaspoon olive oil
  • 2 cloves garlic minced
  • 1 medium onion diced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon smoked paprika
  • 3/4 teaspoon chipotle powder
  • 1 cup veggie broth homemade or store-bought
  • 1/4 cup quinoa
  • One 540 ml can black beans
  • One 540 ml can red kidney beans
  • Two 398 ml cans tomato sauce
  • 3 teaspoons maple syrup
  • 1 teaspoon soy sauce

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add garlic and onion. Season with salt, pepper, smoked paprika, and chipotle powder. Stir until soft, about 3-5 minutes.
  • Add veggie broth, quinoa, black beans, red kidney beans, tomato sauce, maple syrup, and soy sauce. Stir until well combined.
  • Cover and let simmer over low to medium heat for 35 minutes, or until quinoa is cooked through.
  • Serve immediately.