Kabocha Squash Curried Noodles and Brussel’s Sprouts

This kabocha squash curried noodles and Brussel’s sprouts is loaded with flavors and nutrients. A creamy sauce, crispy vegetables, and tender noodles make this a deliciously satisfying dinner option. Ready in an hour and using fewer than 15 ingredients, this meal is the perfect way to use up the end-of-season squash.

Kabocha squash curry with noodles and Brussel's sprouts in a large cast iron skillet next to a lime and pomegranate.

Why you’ll love it

This meal may take just a bit of time but it really is worth the work. This dish is:

  • Simple
  • Flavorful
  • Nutritious
  • Delicious
A bowl of kabocha squash curry with noodles and Brussel's sprouts with chopsticks and a pomegranate in the background.

Roasted Kabocha Squash and Brussel’s Sprouts

This meal really is very simple to prepare. The hardest part is probably prepping the kabocha squash. Begin by preheating your oven to 425*F. Line a rimmed baking sheet with parchment paper. Gently scrub the squash and dry it thoroughly. Carefully cut the squash in half and remove the seeds. Side note: kabocha squash seeds make THE BEST roasted squash seeds (check out my recipe for them here).

I like to leave the skin on the squash. It’s loaded with fiber and, when roasted, adds a nice crispy crunchy texture to the curry. Cube the squash and lay it out in an even layer on the prepared baking sheet. Roast for 15 minutes.

Remove the squash from the oven and add the shaved Brussel’s sprouts. Roast for an additional 15 minutes stirring half way to prevent burning. When finished, remove from the oven and set aside. Resist the urge to taste test the squash. Ok, you can try it. I’ll admit, even I don’t have that kind of self-control.

Kabocha squash curry with noodles and Brussel's sprouts in a large cast iron skillet next to a lime and pomegranate.

Curry Sauce

While the squash and sprouts are roasting prepare the curry sauce. In a large cast iron skillet, add the red curry paste, coconut milk, vegetable broth, coconut aminos, creamy peanut butter, cinnamon, freshly grated ginger, and juice of a lime. Stir to combine and bring to a simmer. Allow to simmer for 30-40 minutes until the sauce is fragrant and it has thickened slightly.

While the sauce is simmering, prepare the noodles according to package directions. When finished drain and add to the sauce, along with the kabocha squash and Brussel’s sprouts. Stir to combine. Serve warm topped with basil and pomegranate arils and a side of vegan naan.

I really hope that you give this kabocha squash curried noodles and Brussel’s sprouts a try. When you do, be sure to let me know what you think down in the comments section. Enjoy friends!

Close up of kabocha squash curry with noodles and Brussel's sprouts in a large cast iron skillet.

Ingredient Health Benefits

Basil- phytochemicals, volatile oils (antibacterial properties)

Cinnamon- manganese, iron, calcium, and fiber

Ginger- antioxidants

Lime- antioxidant phytochemicals

Peanuts- antioxidants, polyphenols, beta-sitosterol (anti-cancer properties), resveratrol

Pomegrante- vitamin C, polyphenols (prevention of heart disease & cancer)

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Kabocha Squash Curried Noodles and Brussel’s Sprouts

Prep Time5 mins
Cook Time30 mins
Roasting Time30 mins
Total Time1 hr 5 mins
Course: Main Course
Cuisine: Indian, Vegan
Keyword: basil, brussels sprouts, curry, delicious, kabocha squash, noodles, peanut butter, plant-based, pomegranate, roasted brussels sprouts, roasted squash, simple, wholesome

Ingredients

Roasted Kabocha Squash and Brussel's Sprouts

  • 1 kabocha squash, de-seeded, cubed about 4 cups
  • 10 oz Brussel's sprouts, shaved about 2 cups

Curry Sauce with Noodles

  • 2-3 tbsp Thai red curry paste ensure that it's vegan
  • 2, 14oz cans coconut milk
  • 1 cup vegetable broth
  • 1 tbsp coconut aminos
  • 1 tbsp creamy peanut butter
  • 1 tsp cinnamon
  • 1 inch fresh ginger, grated
  • 1 lime, juiced
  • 16 oz wide, vegan noodles gluten-free if necessary
  • fresh basil, sliced for serving
  • pomegranate arils for serving

Instructions

Roasted Kabocha Squash and Brussel's Sprouts

  • Preheat the oven to 425°F. Line a rimmed baking sheet with parchment paper. Place cubed kabocha squash on baking sheet in a single layer. Bake for 15 minutes then remove from the oven and stir. Add shaved Brussel's sprouts and bake for additional 15 minutes stirring half way through. When finished, remove from the oven and set aside.

Curry Sauce

  • In a large cast iron skillet, place thia curry paste, coconut milk, vegetable broth, coconot aminos, peanut butter, cinnamon, ginger, and lime juice. Stir to combine and turn on stove to medium-high heat. Bring to a simmer and stir occasionally to prevent a film from forming on the top. Allow to simmer for 30-40 minutes. The sauce will still be slightly runny and that's ok.
  • Bring a large pot of water to a boil. Add noodles and cook following package directions. Drain the noodles and add to the curry sauce along with the roasted kabocha squash and Brussel's sprouts. Toss to coat.
  • Serve warm topped with sliced basil, pomegranate arils, and vegan naan.
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Curried Jackfruit with Kale over Pan-Roasted Potatoes

This is a coconut-free curried jackfruit with kale served over pan-roasted potatoes. Ready in 30 minutes and using only 10 ingredients it’s a simple and satisfying meal.

Curried jackfruit with kale and pan-roasted potatoes in a blue bowl with parsley and fresh ginger in the background.

Why you’ll love it

This curried jackfruit with kale over pan-roasted potatoes is going to become a favorite weeknight meal in your household because it’s:

  • Simple- All you need are 10 ingredients.
  • Quick- Start to finish this meal will take about 45 minutes.
  • Flavorful- Loaded with spices and textures this dish is sure to satisfy.
  • Nutritious- All plants means loads of vitamins and minerals.
  • Customizable- You can substitute spinach or chard for kale, canned coconut milk instead of cashew cream, or chickpeas as apposed to jackfruit. Serve it over rice if you’d prefer that to potatoes.
Curried jackfruit with kale and pan-roasted potatoes in a blue bowl.

Curried Jackfruit with Kale

Begin my making the cashew cream. Bring a pot of water to a boil and add 1 1/2 cups of whole cashews. Remove from the heat and allow the cashews to soak for 1 hour. After they’ve softened, drain and rinse them before adding to a high speed blender with 1 1/4 cups of fresh water. Blend until smooth and creamy.

In a large pot, heat olive oil over medium-high heat. Once hot, add diced onion. Sauté for about 4-5 minutes until the onions are soft and translucent. To the pot add cashew cream, 1 1/2 cups of vegetable broth, curry powder, garam masala, a cinnamon stick, ginger. Stir to combine adding more vegetable broth to thin if needed. Reduce the heat and add the drained and rinsed jackfruit. Shred the jackfruit to resemble chicken and add chopped kale. Stir to combine and allow the kale to wilt for about 5 minutes. Remove from the heat and prepare the pan-roasted potatoes.

Curried jackfruit with kale and pan-roasted potatoes in a blue bowl with parsley and fresh ginger in the background.

Pan-Roasted Potatoes

Prepare the pan-roasted potatoes while the curry sauce is simmering. Slice the washed potatoes into about 1/4 thick rounds. In a large cast iron skillet heat olive oil over medium-high heat. Once hot add the sliced potatoes and cook for about 5 minutes. Do not stir the potatoes and allow them to crisp up. Flip them over and cover, cooking for an additional 5 minutes. You may have to cook the potatoes in batches to prevent over-crowding of the pan.

To serve, place the curry on top of pan-roasted potatoes, top with cilantro or parsley, and a side of vegan naan. Let me know what you guys think of this incredibly simple and delicious meal. Enjoy friends!

Ingredient Health Benefits

Onions- antioxidants, fiber, vitamin C, folate

Potatoes- vitamin C, potassium, antioxidants

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Curried Jackfruit with Kale and Pan-Roasted Potatoes

This is a coconut-free curried jackfruit with kale and served over pan-roasted potatoes. Ready in 30 minutes and using only 10 ingredients it's a simple and satisfying meal.
Prep Time5 mins
Cook Time20 mins
Cashew Soaking Time1 hr
Total Time1 hr 25 mins
Course: Main Course
Cuisine: Gluten-Free, Indian, Vegan
Keyword: cashew cream, curry, easy, gluten-free, jackfruit, kale, pan-roasted potatoes, potatoes, quick, shredded chicken, simple, vegan chicken, vegan naan, wholesome
Servings: 2 people
Author: Erin

Ingredients

Curried Jackfruit with Kale

  • 1 tbsp olive oil
  • 1 onion, chopped
  • 1 batch cashew cream*
  • 1½-2 cups vegetable broth
  • tbsp curry powder
  • 1 tbsp garam masala
  • 1 cinnamon stick
  • ½ tsp ginger
  • 1, 14 oz canned jackfruit, drained and rinsed
  • 4 cups kale, chopped

Pan-Roasted Potatoes

  • 1-2 large russet, golden or sweet potatoes, cut in ¼ inch slices
  • olive oil
  • salt and pepper to taste
  • fresh cilanto or parsley, chopped for serving
  • vegan naan optional for serving

Instructions

Curried Jackfruit with Kale

  • Melt olive oil in a skillet over medium-high heat. Saute chopped onions for 4-5 minutes until translucent.
  • Add cashew cream, 1½ cups vegetable broth, curry powder, garam masala, cinnamon stick, and ginger. Stir to combine. Add more vegetable broth if too thick.
  • Add drained and raised jackfruit to the sauce and simmer for an additional 15 minutes. During the last few minutes of cooking, add the chopped kale and cook until just wilted.

Pan-Roasted Potatoes

  • In a large skillet, heat olive oil and add sliced potatoes. Cook potatoes over medium heat for 5 minutes, gently flip and cover pan with a lid. Cook for an additional 5 minutes until tender and crispy.
  • Serve curried jackfruit over pan-roasted potatoes topped with fresh cilantro or parsley and a side of vegan naan.

Notes

* 1 1/2 cup soaked cashews and 1 1/4 cup of water
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Pumpkin Spaghetti with Caramelized Onions, Chickpeas and Garlic Kale

This pumpkin spaghetti with caramelized onions, chickpeas and garlic kale is made from fewer than 15 ingredients. It’s a creamy and satisfying meal that’s loaded with nutrients. Make the sauce ahead of time for meal prep or to simplify a weeknight meal.

Pumpkin spaghetti with caramelized onions, chickpeas and garlic kale in a large cast iron skillet with forks and spoons digging in.

I’ve been really addicted to squash lately. Ok, well, not lately. I go through this every autumn. Beginning in September, I roll out the squash dinner meals, eat leftovers for lunch, and even dump pumpkin into my overnight oats. Usually my squash obsession dies down after the New Year. Not this time though. I decided to up the nutritional value of my spaghetti sauce by including some pumpkin. Because, who says pumpkin can’t go on well into the winter months? Here’s why I think you should continue using squash through the winter months too.

Why you’ll love it

  • Simple- Most of the ingredients you’ll need for this dish you probably have on-hand in your pantry and fridge. And you need fewer than 15 ingredients to prepare it as well!
  • Easy- There’s nothing complicated about this recipe. If you can mince, boil water, and open a can, you’re good to go. Plus, you can easily whip this meal up in less than 30 minutes.
  • Flavorful- With such a rich diversity of ingredients, this dish simply does not lack in the flavor department. It’s comforting, inventive, and sure to please.
  • Textured- The sauce is creamy. The pasta is chewy. The chickpeas are crispy. The kale is tender. With so much going on, this dish is sure to leave you feeling satisfied.
  • Customizable- Only have spinach? Swap it for the kale. Don’t like spaghetti but love penne? Go for it! Need to use up leftover kabocha squash? Substitute it for the pumpkin. Garbanzo beans not your style? Use black beans instead. Let your preferences be your guide with this dish.

Caramelized Onions and Chickpeas

Begin by caramelizing the sliced yellow onions. To a large skillet over medium-high heat add a tablespoon of olive oil. Once the oil is hot, add the sliced onions and lower the heat to medium stirring to coat. Reduce heat to low and let the onions sit for about 15 minutes, stirring every 5 to ensure even cooking and prevent burning.

Once the onions are caramelized, add the drained and rinsed chickpeas. Heat the beans through then remove them from the heat and set aside.

Pumpkin spaghetti with caramelized onions, chickpeas and garlic kale in a large cast iron skillet with forks and spoons digging in.

Pumpkin Spaghetti Sauce

While the onions are caramelizing, make the pumpkin spaghetti sauce. In a large pot, heat the oil-packed sun-dried tomatoes. Allow the excess oil from the tomatoes to heat then add the diced onion, minced garlic, and sage. Cook for 3-4 minutes until the onions are tender.

Next, add the pumpkin puree, tomato sauce, 2 cups of vegetable broth, basil, and cinnamon. Stir to combine, reduce to medium-low and allow the sauce to simmer for about 15 minutes.

Using and immersion blender (or transfering to a high speed blender) puree the mixture until smoooth. Taste the sauce and season with salt and pepper. At this point you can add coconut cream or cashew cream (I love this recipe from Rainbow Plant Life) for additional creaminess and richness. Alternatively, if the sauce is too thick, you can add more vegetable broth (½ cup at a time) until the desired consistency is reached.

Pumpkin spaghetti with caramelized onions, chickpeas and garlic kale in a large cast iron skillet with forks and spoons digging in.

Garlic Kale

Preparing the garlic kale couldn’t be simpler. In a large skillet over medium-high heat, add a tsp of olive oil. Once heated, add the chopped kale and minced garlic. Stir to coat and sauté for 3-4 minutes until the garlic is fragrant and the kale has slightly wilted.

To serve, prepare pasta to package directions and toss with pumpkin spaghetti sauce. Place pasta on top of the garlic kale and caramelized onions and chickpeas. Top with vegan parmesan cheese and dig in.

I hope that this pumpkin spaghetti sauce with caramelized onions, chickpeas, and garlic kale will keep you enjoying squash well into the winter months. Be sure to leave comments below if you make this dish.

Enjoy, friends!

Ingredient Health Benefits

Garlic- phytochemicals

Olive oil- monounsaturated fats

Onions- antioxidants, fiber, vitamin C, folate

Pumpkin-fiber, potassium, selenium, vitamin A

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Pumpkin Spaghetti Sauce with Caramelized Onions, Chickpeas and Garlic Kale

This pumpkin spaghetti with caramelized onions, chickpeas and garlic kale is full of wholesome ingredients and loaded with nutrients. Ready in 30 minutes, it's perfect for a busy weeknight dinner.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course
Cuisine: Gluten-Free, Vegan
Keyword: basil, cashew cream, chickpeas, coconut cream, garbanzo beans, gluten-free, healthy, kale, pasta, pumpkin, quick, sage, simple, spaghetti, sun-dried tomatoes, tomatoes, vegan, wholesome
Servings: 4 people
Author: Erin

Ingredients

Pumpkin Spaghetti Sauce

  • 1 cup sun-dried tomatoes, packed in oil, drained
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tsp sage, dried
  • cups pumpkin puree (not pumpkin pie filling)
  • 1 cup tomato sauce
  • 2-4 cups vegetable broth
  • 1 tsp basil, dried
  • 1 dash cinnamon
  • ½ cup coconut cream or cashew cream* optional
  • 16 oz spaghetti, gluten-free if necessary

Caramelized Onions & Chickpeas

  • 1, 15oz can chickpeas, drained and rinsed
  • 1 onion, thinly sliced

Garlic Kale

  • 2 cloves garlic, minced
  • 4 cups kale

Instructions

Caramelized Onoins and Chickpeas

  • In a skillet, heat 1 tsp of olive oil and add sliced onions. Toss to coat and then allow to caramelize. This will take about 10-15 minutes. Stir the onions occasionally to prevent sticking and burning. The onions are finished when they are a golden brown color and fragrant.
  • Add drained and rinsed chickpeas. Warm over medium heat for a few minutes. Set aside.

Pumpkin Spaghetti Sauce

  • Bring a pot of water to a boil and prepare spaghetti according to package directions.
  • In the meantime, place a large pot over medium-high heat. Add drained sun-dried tomatoes and allow the excess oil to heat. Once hot, add onion, garlic, and sage sauteeing until soft and fragrant. About 3-4 minutes.
  • Add the pumpkin puree, tomato sauce, 2 cups of vegetable broth, basil, and cinnamon. Stir to combine and allow to simmer for 15 minutes.
  • Using and immersion blender (or transfering to a high speed blender) puree the mixture until smooth. Taste and season with salt and pepper and add optional cashew/coconut cream. Alternatively, if the sauce is too thick, add more vegetable broth ½ cup at a time until desired consistency is reached.

Garlic Kale

  • In a large skillet heat 1 tsp of olive oil over medium-high heat. Add garlic and kale, sauteeing until fragrant and the kale has slightly wilted. About 3 minutes.
  • To serve, plate prepared spaghetti and top with caramelized onions, chickpeas, and garlic kale. Top with vegan parmesan cheese if desired.

Notes

*For the cashew cream I recommend following this recipe from Rainbow Plant Life.
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Spaghetti Squash with Tomatoes and Avocado Pesto

Sweet roasted spaghetti squash topped with blistered tomatoes, creamy chickpeas, and an avocado pesto. Ready in 40 minutes and requiring fewer than 10 ingredients this vegan, gluten-free, meal is loaded with plant-based power.

A plate of spaghetti squash topped with tomatoes, chickpeas and avocado pesto.

Get ready for another simple, delicious, vegan meal. If you’ve got prepared squash or pasta this dish is only going take you about 10 minutes. Yeah, you read that right. An amazingly satisfying and plant-based meal ready in a snap. Keep reading for why you’ll love this dish.

Why you’ll love it

Like most of my meals, let’s discuss for a second why you and your family are going to make this a regular on your dinner menu rotation.

  • Simple- Fewer than 10 ingredients, can be made in as little as 10 minutes, doesn’t get much easier than that
  • Quick- As noted above, as long as you have leftover squash (or pasta), this dish can be one the table in 10 minutes.
  • Satisfying- Full of vegetables, healthy fats, and plant-based protein this meal is well-rounded and sure to satisfy
  • Customizable- Don’t have (or like) spaghetti squash? Use your favorite pasta. Bulk up the vegetable power by including spinach, kale, or chard. Don’t want to make your own pesto? Use your favorite store-bought brand, or sub with your favorite hummus.

Spaghetti Squash

Begin by preparing the spaghetti squash. I have found (over many years) that the best way to prepare spaghetti squash is as follows…Preheat the oven to 450*F. I know that may seem high but trust me, it’s going to give you an amazing char on the flesh of the squash that is unbeatable.

Cut the squash in half length-wise and scoop out the seeds and pulp. Bonus: if you’re looking for something to do with the seeds check out my post on roasted seeds here. Place flesh side up on a parchment-lined baking sheet. Season with salt and pepper then flip the squash over so that the flesh is down. Bake the squash for 40 minutes if small, up to 60 minutes if large.

Once the squash is blacked on the outside and soft to the touch you’ll know it’s done. Remove the squash from the oven and allow to cool. Once cooled, flip it over and, using tongs, pull the flesh squash from the skin. It will be tender, stringy and deliciously sweet.

A lemon and fresh basil with a plate of spaghetti squash topped with tomatoes, chickpeas and avocado pesto in the background.

Tomato and Chickpea Stuffing

In a medium-sized skillet, heat a teaspoon of olive oil over medium-high heat. Once the oil is hot add the sliced leeks. Cook or about 2-3 minutes until soft. Next, add the halved cherry tomatoes. Allow them to cook for 2-3 minutes until they’re soft and have ruptured their juices. Finally, add the drained and rinsed chickpeas cooking for an additional 2-3 minutes until warm.

Avocado Pesto

To prepare the pesto add the fresh basil leaves, garlic, vegan parmesan, avocado, and lemon juice to a food processor. While the pesto is blending, drizzle in the olive oil until smooth and creamy.

To assemble the dish, plate the spaghetti squash (either whole and in the skin, or removed from the skin), top with tomato and chickpea mixture, and top with avocado pesto. If you so desire, top with more fresh basil and vegan parmesan. My favorite vegan parmesan is this recipe courtesy of Hannah Chia.

I certainly hope that you give this dish a try. Spaghetti squash with tomatoes and avocado pesto has become a favorite here with my family, and I know it will be with yours as well. Enjoy friends!

Avocado pesto in a food processor.

Ingredient Health Benefits

Basil- phytochemicals, volatile oils (antibacterial properties)

Garlic- phytochemicals

Lemon- vitamin C, vitamin A, calcium, potassium

Tomatoes- vitamin C, potassium, polyphenols

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Spaghetti Squash with Tomatoes and Avocado Pesto

Sweet roasted spaghetti squash topped with blistered tomatoes, creamy chickpeas, and an avocado pesto. Ready in 40 minutes and requiring fewer than 10 ingredients this vegan, gluten-free, meal is loaded with plant-based power.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Main Course
Cuisine: Gluten-Free, Vegan
Keyword: avocado pesto, basil, chickpeas, easy, garbanzo beans, gluten-free, healthy, leeks, mini tomatoes, nut-free, quick, simple, spaghetti squash, sun-dried tomatoes, vegan, vegan parmesan, vegan pesto
Servings: 2 people
Author: Erin

Ingredients

  • 1 large spaghetti squashed, halved and de-seeded
  • salt and pepper, to taste
  • 1 tsp olive oil
  • 2 leeks, white only, sliced
  • 1 pint cherry or mini heirloom tomatoes, halved
  • 15 oz can chickpeas, drained and rinsed

Avocado Pesto

  • 1 large avocado, pitted and flesh removed
  • 3-4 tbsp lemon juice
  • ½ cup vegan parmesan
  • 2 cups fresh basil
  • 4 cloves garlic, minced
  • 2-4 tbsp olive oil (start with 2 and add more if needed to thin)

Instructions

Spaghetti Squash

  • Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper. Cut spaghetti squash in half lengthwise and scoop out the seeds. Sprinkle with pepper and salt and roast flesh side down for 40-60 minutes depending on size of the squash.

Tomato Filling

  • In a medium skillet, heat olive oil over medium-high heat. Once hot, add sliced leeks. Cook for 2-3 minutes until soft.
  • Add sliced tomatoes and cook for additional 2-3 minutes until soft.
  • Add rinsed and drained chickpeas and cook until warm, 2-3 minutes. Remove from heat and set aside.

Avocado Pesto

  • Add all ingredients in order to a food processor. Process until smooth.
  • To serve, place spaghetti squash half on a plate. Fill each squash half with half of the tomato filling and top with desired amount of avocado pesto. Additioanlly, top with sliced basil or vegan parmesan cheese.
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Anti-Inflammatory Vegan Chili

A satisfying, stick-to-your-ribs, anti-inflammatory vegan chili. Made from wholesome ingredients, this chili is not only vegan but gluten-free and has a simple oil-free option as well. Perfect for families, meal prepping, or those looking for simple Veganuary recipes.

Anti-inflammatory vegan chili on a spoon with a bowl of chili and piece of bread in the background.

I had some requests back in December from two of my followers regarding recipes they would like to see on the blog. One asked for chili and the other for anti-inflammatory meals. So I decided to challenge myself my combining the two. What I came up with was a hearty, satisfying, wholesome meal that is a crowd pleaser for everyone in the family. It makes a ton of chili so it’s perfect for meal prepping. Plus, it’s simple so it’s perfect for those of you trying out Veganuary. Nothing like a simple, warm-you-to-the-bone meal on a cold winter evening.

Why you’ll love it

Here are just a few of the reasons why you are going to love this anti-inflammatory vegan chili.

  • Simple. All you need is one pot, 10 ingredients and 30 minutes to make this meal.
  • Wholesome. Made from whole foods. No crazy, brand-name ingredients required.
  • Filling. Everyone wants a satisfying meal.
  • Comforting. Chili is one of the ultimate comfort foods.
  • Fresh. The addition of rosemary keeps this dish from feeling stale and bland.
Close up of anti-inflammatory vegan chili- quinoa, butternut squash, and kale.

Making the Walnut Ginger Crumble

To make the walnut ginger crumble, heat a small pan over medium-high heat. Once the pan is hot, add walnuts and lower the heat to medium. Toss the walnuts and watch closely to prevent burning. You’ll know the walnuts are done when they are fragrant but not burned. This should only take 3 or 4 minutes.

Place the walnuts in the bowl of a food processor. In the same pan, sauté the grated (or finely minced) ginger over medium low heat until fragrant, about 2-3 minutes. Remove the ginger from the heat and add to the walnuts in the food processor bowl. Pulse until the walnuts are coarsely chopped.

Making the Chili

In the same large skillet, heat your avocado oil in a large skillet over medium-high heat and toss in the sliced leeks and minced garlic. Allow them to sauté and soften a bit by cooking for 3-4 minutes, stirring occasionally to prevent sticking and burning. Add the cubed butternut squash, cooking for 5-8 minutes or until golden brown. Once golden, add the vegetable broth and minced fresh rosemary. Bring to a simmer and allow to cook for 15-20 minutes or until the squash is tender. Once the squash is cooked, add torn kale and stir to combine. Turn the heat off and allow the kale to wilt inside the chili. Finally, add the cooked and cooled quinoa. Stir to combine and served topped with walnut ginger crumble.

I hope that you enjoy this simple, wholesome meal throughout the remainder of the winter season. Be sure to keep it in mind once fall squash season rolls around again as well. And don’t forget to let me know what you think of this simple vegan meal down in the comments.

Enjoy friends!

Anti-inflammatory vegan chili in a cast iron skillet next to a piece of bread and a sprig of rosemary.

Ingredient Health Benefits

Garlic- phytochemicals

Ginger- antioxidants

Quinoa- complete protein; rich in iron, potassium, riboflavin, B6, niacin, and thiamine; good source of magnesium, zinc, copper, manganese; anti-cancer & anti-inflammatory properties

Walnuts- Omega 3s, thaimine, B6, folic acid, phosphorus, magnesium, copper, Vitamin E, polyphenols

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Anti-Inflammatory Vegan Chili

A satisfying, stick-to-your-ribs, anti-inflammatory vegan chili made from wholesome ingredients. Perfect for meal prepping and is a simple Veganuary recipe.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Main Course
Cuisine: Gluten-Free, Vegan
Keyword: anti-inflammatory, butternut squash, chili, easy, ginger, healthy, inflammation, kale, leeks, quick, quinoa, rosemary, simple, squash, vegan, vegan chili, walnuts, wholesome
Servings: 4 people
Author: Erin

Ingredients

Chili

  • 2 tsp avocado oil, divided
  • 2 leeks, sliced, white only
  • 3 cloves garlic, minced
  • 1 large butternut squash, peel and diced
  • 4 cups vegetable broth
  • 1 tsp fresh rosemary
  • 4 cups kale, chopped
  • cups quinoa, cookied and cooled

Walnut Ginger Crumble

  • ½ cup walnuts
  • 1 inch ginger, peeled and grated or finely minced

Instructions

Walnut Ginger Crumble

  • In a large skillet, heat 1 tsp avocado oil. Once hot add walnuts and ginger, lower heat to medium. Stir walnuts and ginger cooking for 3-4 minutes until fragrent. Watch closely to prevent burning. Remove for pan and set aside.

Anti-Inflammatory Chili

  • In the same skillet, heat remaining 1 tsp avocado oil over medium high heat. Add sliced leeks and minced garlic cooking for 3-4 minutes until tender.
  • Add cubed butternut squash and cook 5-8 minutes until browned.
  • Pour in vegetable broth and add minced rosemary. Bring to a simmer then lower to medium. Cook for 15-20 minutes or until the squash is tender. Add more broth if needed to keep the squash just covered.
  • Once squash is cooked, add chopped kale and simmer for additional 2-3 minutes until wilted. Turn off heat and add cooked and cooled quinoa. Stir to combine. Serve hot sprinkled with walnut ginger crumble.
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Balsamic Vegetables with Artichoke Hummus

These balsamic vegetables with artichoke hummus are a perfect combination of flavors and textures. Served atop sweet potato toasts, the roasted vegetables are topped with artichoke hummus and almond ricotta cheese. Each require fewer than 10 wholesome and easily accessible ingredients.

Roasted balsamic vegetables on sweet potato toast topped with artichoke hummus and almond ricotta cheese with a red onion in the background.

This has been one of my most-liked recipes on Instagram so I figured I would officially give this meal a home here on my blog. It’s such a fun, unique dish and can easily be transformed into other wonderful dishes as well. Use the hummus as a dip served with raw vegetables, chips, crackers and the like. The marinated and roasted vegetables make an excellent topping on a pizza. Add it to your favorite pasta or even use it as a side with your favorite vegan protein.

Artichoke Hummus

northern beans

This hummus is so creamy and flavorful. It has become one of my all-time favorites. The secret to its creaminess is the use of northern beans instead of garbanzo beans. They are just as mild in flavor as garbanzo beans, so they won’t overpower the artichokes. But they are much softer so they blend up really well in this hummus.

artichoke hearts

Marinated artichokes are used in this recipe because they have much more flavor than canned or fresh artichokes. We also use some of the olive oil from the marinated artichokes to help thin the hummus during the final stages of blending.

Artichoke hummus with roasted balsamic vegetables on sweet potato toast in the background.

Artichoke Hummus

Creamy thanks to northern beans and flavorful from marinated artichoke hearts. Whip this hummus up in less than 10 minutes using fewer than 10 ingredients.
Prep Time10 mins
Total Time10 mins
Course: Appetizer, Side Dish, Snack
Cuisine: Mediterranean, Vegan
Keyword: artichoke, easy, hummus, marinated artichokes, northern beans, quick, simple, snack, tahini, vegan
Servings: 2 cups
Author: Erin

Equipment

  • Food Processor

Ingredients

  • 1 15oz, can northern beans, drained, rinsed
  • 8-10 marinated artichoke quarters plus more for pulsing in later
  • cup tahini
  • ½ lemon
  • 1 clove garlic, minced
  • 4-5 leaves fresh basil
  • ½ tsp cumin
  • ¼ tsp paprika
  • 1-2 tbsp marinated artichoke oil

Instructions

  • In the bowl of a food processor blend drained and rinsed northern beans, 8-10 marinated artichoke quarters, tahini, lemon juice, garlic, basil, cumin, and paprika. Process until smooth.
  • With the blade running (but the lid securely on), drizzle in the olive oil 1 tbsp at a time. Continue adding olive oil until thick and creamy, but not runny and oily.
  • Add 2-4 marinated artichoke quarters and pulse until just chopped. Serve drizzled with more olive oil and paprika.

Roasted Vegetables

portobellos

To start, begin by marinating some washed, thickly sliced portobello mushrooms. Grab a large, shallow dish and pour in enough balsamic vinegar to thinly coat the bottom, about 1/4 of a cup. Additionally, season with truffle salt and black pepper to taste. Gently toss the mushrooms in the balsamic vinegar then allow them to marinate for 1o minutes. After the mushrooms have marinated, heat a large skillet over medium-high heat and evenly place in the marinated mushrooms as well as any leftover balsamic vinegar. If needed, add more balsamic vinegar to keep the mushrooms from sticking. Allow mushrooms to cook for 2-3 minutes per side. There’s no need to stir them and when you do flip them do it gently so that they don’t break apart. Once cooked, place on a parchment-lined, rimmed baking sheet.

Red Bell peppers and onions

To complete the roasted vegetables, add diced or julienned red bell peppers and thinly sliced red onions to the prepared baking sheet along with the portobello mushrooms. You may add additional balsamic vinegar, truffle salt, and/or black pepper to taste if desired. Bake the vegetables at 400*F for 30-4o minutes stirring once half way. The vegetables are done when they are crispy and the mushrooms are tender.

Sweet Potato Toasts

To complete this dish you’ll need to prepare the sweet potato toasts. Begin by thoroughly scrubbing the sweet potatoes. I prefer to leave the skin on for added nutrients and fiber but feel free to remove it per your preference. Then slice the sweet potatoes length-wise, into 1/4 inch thick “toasts”. You can either coat them with avocado oil, salt, and pepper or leave them plain. Roast the sweet potatoes at 400*F for 10 minutes on each side. Remove them when they’re soft but not burned.

Assembly

To assemble the dish, begin by placing your roasted vegetables on top of your sweet potato toasts and top with a generous helping of artichoke hummus and a crumble of almond ricotta. This brand is my new favorite. In my opinion, the more hummus and ricotta, the better.

I certainly hope that you enjoy this meal as much as I do. It’s quickly become one of my favorite lunch options. Please share with me in the comments just how much you like this meal as well as the hummus.

Enjoy friends!

Ingredient Health Benefits

Artichokes- vitamin C, folate, fiber, magnesium, potassium, 7th highest food antioxidant-containing food (2004 USDA study)

Cumin- iron, essential oils

Bell peppers- vitamin C, beta carotene, B vitamins

Northern beans- rich in protein and fiber, potassium, folate, magnesium, manganese, molybdenum, thaimine

Sweet potatoes- vitamin A, vitamin C, vitamin B6, manganese, potassium, fiber

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Roasted Vegetables

These balsamic vegetables with artichoke hummus are a perfect combination of flavors and textures. Served atop sweet potato toasts, the roasted vegetables are topped with artichoke hummus and almond ricotta cheese. Each requires fewer than 10 wholesome and easily accessible ingredients.
Course: Main Course
Cuisine: Vegan
Keyword: almond ricotta, artichoke hummus, bell peppers, easy, hummus, mushrooms, portobello mushrooms, potatoes, red onions, ricotta cheese, roasted vegetables, simple, sweet potatoe toast, sweet potatoes, truffle salt, vegan, vegan ricotta, vegetables
Author: Erin

Ingredients

  • 2 large portobello mushrooms, washed, thickly sliced
  • 2 tbsp balsamic vinegar
  • truffle salt, to taste sub regular salt
  • black pepper, to taste
  • 2 large sweet potatoes, washed, sliced long-way
  • 2 red bell peppers, julienned
  • 2 red onions, thinly sliced

Instructions

  • Preheat the oven to 400°F. Line a rimmed baking sheet with parchment paper.
  • In a shallow baking dish or container, place balsamic vinegar, truffle salt, and black pepper. Stir to combine and place in sliced mushrooms. Toss gently to coat and allow to marinate for 10 minutes.
  • Place red bell peppers and red onions on lined baking sheet. Toss with 1-2 tbsp of balsamic vinegar and truffle salt and black pepper to taste.
  • Heat a large skillet over high heat. Place marinated mushrooms and liquid into pan and saute over medium-high heat. Cook for 2-3 minutes per side until mushrooms are browned.
  • Add sauteed mushrooms to peppers and onions. Bake for 15 minutes, gently toss, cook for addional 15 minutes until vegetables are roasted.
  • Keep oven at 400°F and line a rimmed baking sheet with parchment paper. Place sweet potato toasts on prepared baking sheet and bake for 10 minutes per side.
  • To assemble, place sweet potato toast on a plate and top with roasted vegetables, artichoke hummus, and vegan cheese of choice*.

Notes

*This is my new favorite vegan almond ricotta cheese.  It crumbles perfectly just like a soft goat cheese.  
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Cauliflower and Walnut Crumb Pasta

This cauliflower and walnut crumb pasta is quick and simple to make. Vegan with a gluten-free option that doesn’t require the use of gluten-free breadcrumbs. Requiring only 10 ingredients and ready in 30 minutes this meal is perfect for a quick weeknight supper.

Cauliflower and walnut crumb pasta in a large cast iron skillet with a wooden serving spoon.

If you’re in need of a super quick and delicious weeknight meal grab a large skillet, get some water boiling and make this dinner tonight. All you need are 10 ingredients and about 30 minutes to prepare a family-friendly vegan and gluten-free supper.

Cauliflower and walnut crumb pasta on a grey bowl sprinkled with freshly chopped parsley.

Walnut Crumb

To create a crumb for coating the pasta and cauliflower I decided to use finely chopped walnuts and a blend of dried herbs. This adds and earthy flavor and crunchy texture to the pasta that cannot be matched by breadcrumbs. It also makes this crumb gluten-free!

Simply place the walnuts, herbs, and spices into a food processor and pulse until the mixture resembles…you guessed it…breadcrumbs. To a hot skillet, add olive oil and sauté the walnut crumbs until their fragrant. About 4-5 minutes. Watch closely to prevent burning. Once done, remove from heat and set aside for later.

Feel free to use this walnut crumb in place of breadcrumbs in other recipes. It would be delicious on top of a macaroni and cheese, lasagna, or used between the fillo dough layers on my Vegan Spanakopita.

Cauliflower Pasta

To prepare the cauliflower pasta, begin by bringing a large pot of water to a boil. While the water is boiling, break up lasagna noodles into strips. Alternatively, use linguini noodles or any other long thin pasta shape. Be sure that your pasta is gluten-free in necessary. Cook pasta according to package directions.

While the water is boiling, heat olive oil over a large skillet. Once hot, add onions and garlic to the pan and sauté until translucent, about 3-4 minutes. Next, add cauliflower florets and optional red chili flakes. Allow the cauliflower to brown a bit for 4-5 minutes. Once the cauliflower has a nice golden color add 3/4 cup of water. The cauliflower should be allowed to steam for 10-15 minutes. If after 15 minutes the cauliflower is still hard, continue adding water a few tbsp at a time. When the cauliflower is tender, remove from heat.

When the pasta is done, drain and place in the skillet with the cooked cauliflower. Top with walnut crumb mixture and toss to combine. Sprinkle with chopped fresh parsley.

Cauliflower and walnut crumb pasta  in a large cast iron skillet.

And that’s it! Quick and easy! This cauliflower and walnut crumb pasta is a simple recipe that is sure to become your family’s go-to weeknight dinner. So grab a fork and enjoy friends!

Ingredient Health Benefits

Cauliflower- fiber, vitamin C, biotin, folate, sulforaphane to block cancer-causing chemicals

Garlic-phytochemicals

Onion- antioxidants; fiber; vitamin C; folate

Walnuts- Omega 3s, thaimine, B6, folic acid, phosphorus, magnesium, copper, Vitamin E, polyphenols

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Cauliflower and Walnut Crumb Pasta

Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Main Course
Cuisine: Vegan
Keyword: 30-minutes, cauliflower, easy, quick, simple, walnuts
Servings: 4 people
Author: Erin

Ingredients

Walnut Crumb

  • ½ cup walnuts
  • ¼ tsp dried oregano
  • ¼ tsp dried parsley
  • ¼ tsp garlic powder
  • ¼ tsp onion powder
  • sea salt to taste
  • 1 tbsp olive oil

Cauliflower Pasta

  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 head cauliflower, cut into florets
  • ¾-1½ cups water
  • red chili pepper flakes to taste
  • ¼ cup walnuts, chopped
  • 8 lasagna noodles, broken into strips or pasta of choice
  • parsley for garnish

Instructions

Walnut Crumb

  • Place walnuts, herbs, and spices into a food processor and pulse until mixture resembles bread crumbs.
  • Add olive oil to a hot skillet and saute walnut crumb for 4-5 minutes until fragrant. Remove from heat and set aside for later.

Cauliflower Pasta

  • Prepare pasta according to package directions.
  • While the pasta cooks, in a large skillet, heat olive oil over medium-high heat. Once hot add onion and garlic and cook until onions are translucent. About 3-4 minutes.
  • Add cauliflower and chili pepper flakes to pan and saute for 4-5 minutes until slightly browned. Add ¾ cup water to the pan and allow to steam the cauliflower about 10-15 minutes. If the cauliflower is still hard, continue adding water ¼ cup at a time until the cauliflower is tender.
  • Add chopped walnuts and cooked pasta. Toss to coat. Serve warm and top with chopped parsley.
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Quinoa & Chestnut Dressing Stuffed Squash

A quinoa and chestnut dressing stuffed into roasted butternut and kabocha squash. This hearty Thanksgiving entree is a great vegan alternative to turkey that even your non-vegan friends and family will love. All you need are 10 simple ingredients and 60 minutes to get this main dish from the cutting board to your serving platter.

Quinoa and chestnut dressing stuffed kabocha squash on a plate with roasted squash seeds in the background.

Does it seem odd to anyone else that this is my very first recipe using quinoa? I mean, considering this is Cashews & Quinoa…oh well…better late than never. Anyway, I’m actually glad that this is my first quinoa recipe! This meal is outrageously simple, incredibly flavorful, and oh so satisfying. That is, after all, what we want from our main course on Thanksgiving.

Butternut and Kabocha Squash

Roasted kabocha and butternut squash on a baking sheet.

To prepare the butternut and kabocha squash, preheat your oven to 400*F and line a rimmed baking sheet with parchment paper. Cut the butternut squash in half lengthwise. Slice the kabocha squash around the middle and remove the seeds from both. Save the squash seeds for later use in this recipe.

Optional: brush or spray the cut-side of the squash with olive oil. I skipped this step and I didn’t miss the oil at all. There are so many other flavors going on that it’s no necessary. Do make sure, however, that you sprinkle the cut-side of the squash with dried sage, salt and pepper to taste. You can also add some coconut sugar as well, but I find that this squash gets a lightly sweet flavor from roasting so it’s not really necessary. Also, the kabocha squash has a slightly sweet taste on it’s own. So if you skip the coconut sugar you’ll still have a delicious piece of squash.

However you decide to season it, place the squash cut-side down on the prepared baking sheet and roast for 40-60 minutes depending on the size of the squash. The squash is finished when it is soft and caramelized. Flip the squash over and allow to rest and cool slightly.

Quinoa and Chestnut Filling

Quinoa and chestnut dressing inside a cast iron skillet.

While the squash is roasting, prepare the quinoa and chestnut filling. If you haven’t already done so, rinse, drain, and cook your quinoa. Warm a large skillet over medium-high heat and add olive oil or vegan butter. Cook finely diced onion and celery over medium-high heat until the onion is translucent and soft. About 3-4 minutes. At this point your celery will have a bit of a crunch still. I enjoy the texture of celery this way, however, if you want softer celery just sauté it longer. About 6-7 minutes total.

Once your onions and celery are cooked, add the seasoning: sage, truffle salt, and pepper. Don’t worry, if you don’t have truffle salt, regular salt or sea salt is a fine substitute. Also add to the pan the cooked and cooled quinoa as well as the roasted and peeled chestnuts.

Once the dressing is heated through it’s time to stuff the squash. The kabocha squash is already going to have a good sized hole left from scooping out the seeds. Depending on the size of your butternut squash, you might need to remove some of the flesh to make more room for the quinoa and chestnut dressing. Any butternut or kabocha squash that you remove can be cubed and added to the dressing or removed and used in another recipe.

Top off the squash with roasted squash seeds, dried cranberries, pomegranate arils, pecans, walnuts or any other festive and seasonal items that you might have on hand.

As always, I hope that you love this simple vegan quinoa and chestnut dressing stuffed squash as much as I do. Be sure to let me know what you think of this Thanksgiving meal down in the comments below.

Enjoy friends!

Quinoa and chestnut dressing inside a roasted butternut squash with more stuffed squash in the background.

Ingredient Health Benefits

Celery- vitamin A, vitamin C, B vitamins, calcium, iron, magnesium, phosphorus, potassium

Quinoa- complete protein; rich in iron, potassium, riboflavin, B6, niacin, and thiamine; good source of magnesium, zinc, copper, manganese; anti-cancer & anti-inflammatory properties

Olive oil- monounsaturated fats

Onion- antioxidants; fiber; vitamin C; folate

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Quinoa and Chestnut Stuffed Squash

A quinoa and chestnut dressing stuffed into roasted squash. This hearty Thanksgiving entree is a great vegan alternative to turkey. All you need are 10 simple ingredients and 60 minutes to get this main dish from the cutting board to your serving platter.
Prep Time5 mins
Cook Time10 mins
Roasting Time40 mins
Total Time55 mins
Course: Main Course
Cuisine: Holiday, Vegan
Keyword: 10-ingredients, butternut squash, chestnuts, easy, holiday recipes, holiday sides, kabocha, kabocha squash, sage, simple, squash, squash seeds, Thanksgiving recipe, Thanksgiving side, truffle salt
Servings: 4 people
Author: Erin

Ingredients

  • 1 small-medum butternut squash, cut lengthwise and de-seeded
  • 1 large kabocha squash, halfed and de-seeded
  • 1-2 tsp coconut sugar optional for butternut squash
  • 2 tbsp olive oil or vegan butter use water if oil-free
  • 1 onion, finely diced
  • 4 stalks celery, finely diced
  • ½ tsp sage, plus more for sprinkling on squash
  • truffle salt, to taste
  • pepper, to taste
  • 6.5 oz chestnuts, cooked and peeled
  • 3 cups cooked quinoa
  • roasted squash seeds, for topping

Instructions

Roasted Squash

  • Preheat oven to 400°F and line a rimmed baking sheet with parchment paper.
  • Sprinkle cut-side of squash with dried sage, salt, and pepper to taste (optional: spray squash with olive oil and top with 1-2 tsp of coconut sugar for sweetness). Place cut-side down on the prepared baking sheet and roast for 40-60 minutes depending on size of the squash. When fork tender, remove from the oven and allow to cool. While squash is cooking prepare the quinoa and chestnut dressing.

Quinoa and Chestnut Dressing

  • Heat a large skillet over medium-high heat and add olive oil (or water if oil-free) or vegan butter. Once hot, add diced onion and celery. Cook for 3-4 minutes until soft.
  • To the onion and celery, add sage, truffle salt, pepper, chestnuts, and cooked quinoa. Cook just long enough to warm up the quinoa and chestnuts. Once warmed fill squash with dressing. Top with roasted squash seeds.

Notes

*Total preparation time does not include time to cook quinoa.
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Vegan Walnut Spanakopita

Vegan, with gluten-free options, this walnut spanakopita has a crispy crust and a creamy filling. Traditionally filled with pine nuts, this Greek dish has a new twist with the addition of walnuts. Filled with spinach, herbs and vegan feta cheese sandwiched between layers of crispy fillo dough and breadcrumbs it’s sure to be a crowd pleaser on a busy weeknight.

Close up of vegan walnut spanakopita on a black plate.

Spinach Filling

This vegan walnut and spinach spanakopita filling is beyond simple to make! But don’t let the ease of making it fool you. It’s packed with flavor, texture, and satisfaction. Creamy vegan feta, crunchy walnuts, and a blend of sautéed spinach and fresh herbs create a wonderfully simple and delicious meal. All you have to do is sauté scallions, shallots, and spinach. Mix with vegan feta cheese (I love this recipe), fresh herbs, and chopped walnuts and you’re ready to assemble the spanakopita.

Fillo Dough Tips

Before we start layering the fillo dough, just a few tips…

  • Make sure that your fillo dough has completely thawed before use. If the dough is the slightest bit frozen, it will crack and ruin all the layers making it un-usable.
  • Grab two large, thin dish towels and get them wet. Wring out the excess water and lay one down on your kitchen counter. Gently place your fillo dough on the moist towel and quickly cover with the other moist dish towel.
  • Whenever you remove the top dish towel to grab a layer of fillo dough, replace the towel as quickly as possible making sure that the edges and corners of the fillo dough are covered.
  • In case you haven’t noticed, the trick to working with fillo dough is keeping it moist and cool.
Aerial view of vegan walnut spanakopita on a black plate with the rest of the spanakopita in a baking dish next to it.

Spanakopita Assembly

All you need to assemble this walnut spanakopita are 3 simple ingredients: olive oil, Italian breadcrumbs, and fillo dough. Although these ingredients are few, they are all going to be layered together to create the ultimate crispy, crunchy, and salty crust. Be prepared to put in a little bit of work here but trust me, it’s going to be so worth it!

First Layer of spanakopita

Now that you have your filling made and the fillo dough is ready to use, let’s begin layering the fillo dough. It really is very easy. The most time-consuming part is the number of layers required to create that flaky crust. Begin by placing a layer of fillo dough in the bottom of your prepared baking dish. Gently brush a thin layer of olive oil over the fillo dough then sprinkle with breadcrumbs. Lay another fillo dough on top of the breadcrumb coating and gently brush with more olive oil. Sprinkle more breadcrumbs over the olive oil. Continue this pattern of fillo dough, olive oil, and breadcrumbs until you have used half of your fillo dough. End with a layer of fillo dough.

Second layer of spanakopita

Evenly and gently spread the spinach, walnut, cheese mixture directly onto the fillo dough.

Third Layer of spanakopita

Then continue layer the rest of your fillo dough as before: fillo dough, olive oil, breadcrumbs. Finish with a single layer of fillo dough and generously brush with olive oil. Sprinkle the top of your spanakopita with sea salt and bake at 400*F for 20 minutes watching close to prevent burning. You will know the spanakopita is finished when the fillo dough is golden brown and flakey.

Close up of vegan walnut spanakopita on a black plate being cut with a fork.

And that’s it! You’ve done it! You’ve successfully used fillo dough to make this incredibly delicious spinach-filled Greek dish. Remember to follow this fillo dough tips whenever using fillo dough. And now that you know how to use fillo dough the sky’s the limit! It’s uses go well beyond just spanakopita and baklava. Use it instead of a crust on top of your next pot pie. Cut it into thick strips, fill it with any sweet or savory mixture, and fold it into neat little triangles before baking.

I cannot wait to hear what you think of this vegan walnut spanakopita!

Enjoy friends!

Ingredient Health Benefits

Olive oil- Monounsaturated fats

Spinach- Fiber; vitamin K; calcium; iron; magnesium; manganese; folate; vitamin B; vitamin A; glycolipids (cancer cell growth suppressors)

Walnuts- Omega 3s, thaimine, B6, folic acid, phosphorus, magnesium, copper, Vitamin E, polyphenols

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Vegan Walnut Spanakopita

Vegan, with gluten-free options, this walnut spanakopita has a crispy crust and a creamy filling. Spinach, herbs and vegan feta cheese are sandwiched between layers of crispy fillo dough and breadcrumbs.
Prep Time10 mins
Cook Time20 mins
Fillo Dough Layering20 mins
Total Time50 mins
Course: Main Course
Cuisine: Greek, Mediterranean, Vegan
Keyword: greek, mediterranean, spanakopita, spinach, vegan, walnut butter
Servings: 4 people
Author: Erin

Ingredients

Filling

  • 5 green onions, white and greens, diced
  • 2 large shallots, diced
  • 12 oz fresh spinach
  • cup chopped walnuts
  • 1 cup vegan feta cheese + more for crumbling
  • ½ cup fresh herbs parsley, dill, etc.

Spanakopita Assembly

  • 1 package fillo dough
  • ½ cup olive oil
  • ½ cup Italian bread crumbs gluten-free if necessary
  • sea salt to taste

Instructions

Filling

  • In a large skillet, heat a tbsp olive oil over medium-high heat. Saute scallions and shallots for 3-4 minutes until soft. Add spinach and cook until wilted, about 5 minutes. Remove from heat and allow to cool slightly.
  • In a large bowl, combine shallot and spinach mixture with choped walnuts, vegan feta, and fresh herbs. Set aside and begin working with fillo dough.

Fillo Dough

  • Preheat oven to 400°F. Brush the sides and bottom of an 8×8 inch baking dish with olive oil.
  • Cut fillo dough to size and place a single layer of fill dough in the bottom of the 8×8 inch dish. Lightly brush fillo dough with olive oil and sprinkle with bread crumbs. Repeat this for a total of 10-12 times.
  • Evenly and delicately spread spinach filling on the top layer of fillo dough.
  • Layer fillo dough, olive oil, and breadcrumbs for additional 10-12 layers. One the final top layer of fillo dough, brush generously with olive oil and sea salt to taste.
  • Bake for 20 minutes watching to prevent burning. Allow to cool for 20-30 minutes before cutting and serving.
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Butternut Squash and Sage Pasta

A cozy bowl of butternut squash and fried sage pasta is just what you need on a crisp autumn evening. This dish can be ready in 30 minutes and only requires 10 simple, wholesome ingredients. As an added bonus, this pasta sauce is easily turned into a soup. Grab a fork (or a spoon) and dig in.

Fried sage and butternut squash pasta topped with cranberries and walnuts on a grey plate with another plate of pasta in the background.

Can we all just take a second to appreciate pasta? What about another second to appreciate the sauces that we serve them with? Ok. Now that we’ve taken care of that…you can start appreciating this amazing homage to autumn. My incredibly flavorful, insanely easy butternut squash and sage pasta. Oh, and did I mention this squash pasta sauce can double as a soup? Yeah. Two dinner options in one. You’re welcome.

Fried Sage

This is the real secret, behind the scenes, star of the show. Fried, fresh sage is one of the most amazing little additions you could make to any squash dish. It’s so easy and it adds such a subtle sweetness to this sauce. So how exactly do we do this?

Add enough olive oil to thinly coat the bottom of a small pan. Heat the oil over high heat to get it extremely hot. Test the oil by adding a small piece of torn sage leaf to the oil. If the leaf sizzles the temperature is perfect. If it doesn’t continue testing every 30 seconds or so until it’s hot enough.

Once the oil is hot enough, add the sage leaves to the oil and allow to cook about 2-3 minutes per side until crispy and fragrant. Watch the sage closely, making sure that it doesn’t burn. Remove the leaves from the oil and place on a towel to absorb the excess oil. Set the leaves aside until later and begin working on the sauce.

Fried sage and butternut squash pasta topped with cranberries and walnuts on a grey plate with fried sage on the side.

Butternut Squash Sauce

Now that the sage portion of the dish is ready, it’s time to start the sauce (or soup). To the heated oil that you used to fry the sage, add the diced onion and sauté until translucent. Add the butternut squash, herbs, and garlic. Cook on medium-high heat for 5 minutes stirring to prevent burning but allowing the butternut squash to get a bit of a char. Add the vegetable broth to the pan and bring to a boil. Reduce to a simmer and cook until the butternut squash is tender.

Allow the squash to cool a bit before adding to a high speed blender. Puree the squash with some plant-based milk and vegan parmesan cheese until smooth. At this point your pasta sauce is ready to go! Cook your favorite pasta according to package directions and toss the al dente pasta with this sauce. Top with the crumbled fried sage, dried cranberries, and chopped walnuts.

Butternut Squash Soup

If you want to turn this sauce into a soup that’s totally doable and incredibly easy. When you’re blending the sauce simply add more vegetable broth to the blender and continue to blend until the sauce turns into your desired soup consistency. Top the soup with crumbled fried sage, dried cranberries, and chopped walnuts. If you really want to go over the top, serve this soup in a sour dough bread bowl. Totally drool-worthy.

I hope that you will try this recipe and that you love it as much as I do. Let me know what you think of this dish and if you prepare it as a pasta sauce or a soup.

Enjoy friends.

Fried sage and butternut squash pasta topped with cranberries and walnuts on a grey plate with fried sage leaves on the side.

Ingredient Health Benefits

Garlic-phytochemicals

Onion-antioxidants; fiber; vitamin C; folate

Rosemary-polyphenolic compounds

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Fried Sage and Butternut Squash Pasta

A cozy bowl of butternut squash and fried sage pasta is just what you need on a crisp autumn evening. This dish can be ready in 30 minutes and only requires 10 simple, wholesome ingredients.
Course: Main Course, Soup
Cuisine: Vegan
Keyword: 10-ingredients, butternut squash, dried cranberries, entree, fried sage, pasta, sage, vegan, vegan entree, vegan parmesan, vegan soup, walnuts
Servings: 6 people
Author: Erin

Equipment

  • Blender

Ingredients

  • 10-15 sage leaves
  • ½ cup yellow onion
  • 1 clove garlic
  • 1 butternut squash, cubed about 8 cups
  • ¼ tsp dried sage
  • ¼ tsp dried thyme
  • ¼ tsp nutmeg
  • 2-3 cups vegetable broth
  • 1 cup plant-based milk
  • ¼ cup vegan parmesan cheese

Additional Toppings

  • dried cranberries
  • chopped walnuts

Instructions

  • To a large pan, add enough olive oil to coat the bottom of the pan with a thin layer of oil. heat over high heat. Once hot, lower to medium-high and fry the fresh sage leaves. Fry for 2-3 minutes flipping half way watching closely to prevent burning. Remove sage from the oil and place on paper towels to remove excess oil. Reserve sage leaves for later.
  • In the sage olive oil, saute onions until translucent. Add garlic, butternut squash, sage, thyme, and nutmeg. Cook for 5-10 minutes until crispy.
  • Add 2 cups of vegetable broth and bring to a boil. Lower heat and simmer until vegetable broth has cooked off and the butternut squash is tender. Continue to add vegetable broth as needed in order to cook and soften squash.
  • Allow to cool slightly and blend in a high-speed blender with plant-based milk & vegan parmesan cheese*.
  • Serve over your favorite al dente pasta and top with crumbled fried sage, dried cranberries, chopped walnuts and more vegan parmesan cheese**.

Notes

*If making a soup instead of a sauce, add more vegetable broth 1 cup at a time to thin the mixture to your preferred soup consistency.
**This is my absolute favorite vegan parmesan cheese recipe.
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