Lettuce Eat Cake

Easy but elevated vegan eats

Pumpkin Lentil Loaf

Pumpkin Lentil Loaf

A savoury vegan and gluten-free lentil loaf with pieces of roasted pumpkin topped with sweet tomato glaze.

This recipe makes a healthy and hearty lentil loaf with a fall twist. Roasted pumpkin gives a sweet and slightly smokey taste to this loaf. It’s perfect for fall weather and is a great way to use pumpkin in a savoury recipe.

My Pumpkin Lentil Loaf is packed with nutrients, and is vegan and gluten free. It’s a great kid-friendly recipe, and a comforting meal for quick weeknight meals!

Ingredients in Pumpkin Lentil Loaf

Pumpkin Lentil Loaf

For the Roasted Pumpkin

  • Pumpkin or substitute with squash
  • Olive oil
  • Salt

For the Pumpkin Lentil Loaf

  • Lentils 
  • Vegetable broth
  • Flaxseed meal
  • Water
  • Olive oil
  • Garlic 
  • Onion 
  • Celery 
  • Rolled oats
  • Oat flour or flour of choice
  • Dried thyme
  • Onion powder
  • Garlic powder
  • Cinnamon
  • Paprika
  • Cumin
  • Salt

For the Tomato Glaze

  • Organic ketchup
  • Apple cider vinegar
  • Maple syrup

How to Make Pumpkin Lentil Loaf

  1. Preheat oven to 450 degrees. Cut pumpkin (or squash) into 1 inch slices and drizzle with oil, salt, and pepper. Place on a baking sheet. Roast for 20-25 minutes or until tender. Remove from the oven and set aside.
  1. While the pumpkin cooks add 2 1/2 cups broth with lentils to a large pot. Bring to a boil, reduce heat, cover and simmer for about 35 minutes. Once done, remove lid and set aside to cool.
  1. In small bowl combine flaxseed meal and 1/3 cup water, set aside for 10 minutes in the refrigerator. This mixture will act as a binder and will thicken while sitting.
  1. In a medium sauté pan heat oil over medium heat. Sauté garlic, onion, and celery for about 5 minutes. Add spices mixing well to incorporate. Set aside to cool.
  1. Using an immersion blender, fork or potato masher, mash 3/4 of the cooked lentils.
  2. Remove skin from cooked pumpkin (or squash) and cut into small cubes. Add to a large bowl with the sautéed vegetables, lentils, oats, all the herbs, salt, oat flour and flax-egg, mix well.
  1. Taste, adding salt and more of any other herb as needed. Place mixture into a loaf pan lined with parchment paper overlapping the edges. Press mixture in firmly to the pan.
  2. Preheat oven to 350 degrees.

How to Make The Tomato Glaze

  1. Prepare your tomato glaze by combining all ingredients in a small bowl, mix well until incorporated. Spread evenly over top the loaf.
  1. Place in center of the oven, and bake in oven at 350 degrees for about 45 – 50 minutes. Let cool a bit before slicing. Top with fresh herbs.

Common Questions

Pumpkin Lentil Loaf

Can I Make This Ahead of Time?

Yes you can make components ahead of time. Roast the pumpkin a day before if you’d like and keep it in the fridge.

You can also make the entire Pumpkin Lentil Loaf mixture a day before, or the day of and keep it in the fridge until ready to fill your loaf pan.

The glaze can be made a day ahead of the day of, and then simply poured over your loaf before baking it.

How Long Will it Last in the Frige?

Leftovers of this Pumpkin Lentil Loaf will last up to 5 days in the refrigerator, preferable in an air tight covered container.

Can I freeze the Pumpkin Lentil Loaf?

Absolutely! You can store the loaf in the freezer for up to 2 – 3 months. To freeze, let the lentil loaf cool completely. Then slice into individual cut pieces with parchment paper in between fo easy removal. Store in the freezer in air tight container.

Pumpkin Lentil Loaf

Pumpkin Lentil Loaf

A savoury vegan and gluten-free lentil loaf with pieces of roasted pumpkin topped with sweet tomato glaze.
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 45 mins
Total Time 1 hr 10 mins
Course Main Course
Cuisine American
Servings 8 servings

Ingredients
  

To Roast the Pumpkin

  • 1 small pumpkin, sliced or substitute with squash
  • drizzle olive oil
  • sprinkle salt

Pumpkin Lentil Loaf

  • 1 cup dry lentils or 2 ½ cups cooked lentils
  • 2 1/2 cups vegetable broth
  • 3 Tbsp flaxseed meal
  • 1/3 cup water
  • 2 Tbsp olive oil
  • 3 cloves garlic minced
  • 1 small onion diced
  • 1 rib celery diced
  • 3/4 cup rolled oats
  • 1/2 cup oat flour or finely ground oats or flour of choice
  • 2 tsp dried thyme
  • 1 tsp onion powder
  • 1 Tbsp garlic powder
  • 1 tsp cinnamon
  • 1 Tbsp paprika
  • 1 tsp cumin
  • 1 tsp salt more to taste

Tomato Glaze

  • 3 Tbsp organic ketchup
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp maple syrup

Instructions
 

To Roast the Pumpkin (or squash)

  • Preheat oven to 450 degrees. Cut pumpkin (or squash) into 1 inch slices and drizzle with oil, salt, and pepper. Place on a baking sheet. Roast for 20-25 minutes or until tender. Remove from the oven and set aside.
  • While the pumpkin cooks add 2 1/2 cups broth with lentils to a large pot. Bring to a boil, reduce heat, cover and simmer for about 35 minutes. Once done, remove lid and set aside to cool.
  • In small bowl combine flaxseed meal and 1/3 cup water, set aside for 10 minutes in the refrigerator. This mixture will act as a binder and will thicken while sitting.
  • In a medium sauté pan heat oil over medium heat. Sauté garlic, onion, and celery for about 5 minutes. Add spices mixing well to incorporate. Set aside to cool.
  • Using an immersion blender, fork or potato masher, mash 3/4 of the cooked lentils.
  • Remove skin from cooked pumpkin (or squash) and cut into small cubes. Add to a large bowl with the sautéed vegetables, lentils, oats, all the herbs, salt, oat flour and flax-egg, mix well.
  • Taste, adding salt and more of any other herb as needed. Place mixture into a loaf pan lined with parchment paper overlapping the edges. Press mixture in firmly to the pan.
  • Preheat oven to 350 degrees.

Tomato Glaze

  • Prepare your tomato glaze by combining all ingredients in a small bowl, mix well until incorporated. Spread evenly over top the loaf.
  • Place in center of the oven, and bake in oven at 350 degrees for about 45 – 50 minutes. Let cool a bit before slicing. Top with fresh herbs.
Keyword Butternut Squash, Christmas, Gluten Free, Lentil, Lentil loaf, Loaf, Meatloaf, pumpkin, Thanksgiving

Looking for more fall inspired recipes? Try my Perfectly Spiced Vegan Pumpkin Pie!

Perfectly Spiced Vegan Pumpkin Pie

Vegan Spicy Lentil Bolognese

Vegan Spicy Lentil Bolognese

A thick and savoury Vegan Spicy Lentil Bolognese with freshly stewed tomatoes, carrot, celery, and oregano.

This hearty homeade sauce is packed with vegetables, for a nutrient rich sauce. It’s made with fresh and wholesome ingredients for a comforting healthy meal.

Serve it overtop a bowl of al dente spaghetti or pasta of your choice and top with with fresh chopped parsley and a sprinkle of vegan parmesan cheese!

Why To Use Fresh Tomatoes

I like to use fresh tomatoes in this Vegan Spicy Lentil Bolognese recipe instead of canned. When you make a pasta sauce with canned tomatoes, it has a different texture and taste. Canned tomatoes are are soft and taste more acidic. This is because canned tomatoes are heated in the canning process and are therefore already peeled and cooked. 

Fresh tomatoes are more juicy and sweet. Plus, you can control how soft you want them if you are cooking yourself. It’s just as quick to use fresh tomatoes, as they will soon stew and break down in the heated saucepan. Real tomatoes are best in this recipe to get hearty and fresh tasting sauce.

Ingredients inVegan Spicy Lentil Bolognese

what you will need to make Vegan Spicy Lentil Bolognese:

  • Onion
  • Celery
  • Carrot
  • Garlic
  • Olive oil (As always I use a quality olive oil such as Acropolis Organic Olive Oil)
  • Fresh Tomatoes (Use fresh tomatoes, chopped in this recipe instead of canned tomato)
  • Fresh Oregano (you can substitute with 1/4 tsp dried oregano if preferred)
  • Salt
  • Dried Basil
  • Red chilli flakes
  • Maple syrup
  • Garlic powder
  • Cooked lentils (I used a small can of Bioitalia Organic Lentils, which are BPA FREE).

How to Make Vegan Spicy Lentil Bolognese

  1. Add chopped onions, carrots, celery to a saucepan with olive oil and medium low heat and stir until onions softened about 5 minutes.
  1. Add in chopped tomatoes, oregano, salt, basil and red chilli flakes, garlic powder and maple syrup and stir.
  2. Increase heat to medium or medium high and allow tomatoes to stew until sauce thickens (but still has some liquid to it). About 8 minutes. Taste an add more salt and garlic powder of desired.
Vegan Spicy Lentil Bolognese
  1. Add in cooked lentils and stir for another 2 minutes.
  1. Serve with pasta of choice and garnish with parsley or vegan parmesan cheese.

Tips for Making the Best Bolognese

  • Use canned lentils!

Canned lentils will give you the perfect consistency to your sauce. Canned lentils have been cooked to a perfect firmness and have a lovely texture. Sure you can use dry lentils that you cook yourself but they will typically be softer and can sometime end up with a mushy sauce.

  • Use brown or green lentils, not red

Red lentils are much too soft to use in this bolognese sauce.

  • If you use dry lentils cook them, then pat them dry!

Be sure to cook your dry lentils before using them in the recipe, and dry them so they don’t make your sauce mushy or watery.

  • Use fresh tomatoes, rather than canned

This will make a lovely hearty thick sauce rather than an overly ‘saucey’ sauce.

  • Add a touch of starchy water from your boiling pasta

if you find your Bolognese sauce to be a little on the thicker side and you want to thin it out (it also adds flavour).

Common Questions

What type of lentils can i use?

Use green or brown lentils, not red lentils as they are too soft. Cooked canned lentils will give you the best consistency in this sauce.

Can I use canned tomatoes?

It’s best the use fresh tomatoes in this recipe and let them stew and break down in the sauce. It’s quick and will taste the most fresh.

Can I Freeze this vegan spicy lentil bolognese?

Absolutely! Let the sauce cool completely. Do not leave it out for more than two hours, as that’s when bacteria can start to form. Once it’s cool, freeze in an air tight container for up to 3 months.

Vegan Spicy Lentil Bolognese

Vegan Spicy Lentil Bolognese

A thick and savoury Vegan Spicy Lentil Bolognese with freshly stewed tomatoes, carrot, celery, and oregano.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 15 mins
Total Time 20 mins
Course dinner, Main Course, Sauce
Cuisine Italian
Servings 4 people

Ingredients
  

Vegan Spicy Lentil Bolognese

  • 1 small onion finely chopped
  • 1 large carrot finely chopped
  • 2 celery stocks/sticks finely chopped
  • 2 large cloves garlic finely chopped
  • 1 Tbsp olive oil for cooking
  • 4 fresh tomatoes chopped
  • 1.5 Tbsp fresh oregano
  • 1/2 tsp salt or more to taste
  • 1/2 Tbsp dried basil
  • 1/2 Tbsp red chilli flakes
  • 1/2 Tbsp maple syrup
  • 1/2 tsp garlic powder or more to taste
  • 1 can cooked lentils 398 mL

Instructions
 

Vegan Spicy Lentil Bolognese

  • Add chopped onions, carrots, celery to a saucepan with olive oil and medium low heat and stir until onions softened about 5 minutes.
  • Add in chopped tomatoes, oregano, salt, basil and red chilli flakes, garlic powder and maple syrup and stir.
  • Increase heat to medium or medium high and allow tomatoes to stew until sauce thickens (but still has some liquid to it). About 8 minutes. Taste an add more salt and garlic powder of desired.
  • Add in cooked lentils and stir for another 2 minutes.
  • Serve with pasta of choice and garnish with parsley or vegan parmesan cheese.
Keyword Bologenese, Lentil Bologenese, Lentils, Pasta, pasta sauce

Looking for more vegan pasta recipes? Try my Saffron Vegan Creamy Pasta recipe!

Saffron Vegan Creamy Pasta

Carrot Pesto & Vegan Ricotta Shells

Carrot Pesto & Vegan Ricotta Shells, stuffed with a carrot pesto and rich plant-based ricotta, baked and topped with fresh herbs and vegan parmesan.

Sauces are a perfect vehicle for sneaky veggies. The pesto sauce on these stuffed shells has fresh herbs, and the addition of nutrient-rich carrots.

So, if you’re looking to add more vegetables into your dishes to increase your daily nutrients, this is the perfect dish. The tofu ricotta is packed with protein, and the carrot-based pesto features a ton of healthy vitamins and minerals.

Adding more plants to your food can help lower blood pressure, reduce the risk of heart disease and stroke, prevent some types of cancer, lower risk of eye and digestive problems, and even positively effect your blood sugar, which can help keep appetite in check!

Ingredients in Carrot Pesto & Vegan Ricotta Shells

Carrot Pesto & Vegan Ricotta Shells

for the carrot pesto

FOr the vegan ricotta

for the Carrot Pesto & Vegan Ricotta Shells

  • Large pasta shells
  • Fresh oregano or thyme as garnish
  • Olive oil to drizzle
  • Vegan Parmesan (This is optional. A personally prefer Violife Parmesan Wedge)
  • 1 cup starchy pasta water removed from the water you cook the shells in

Tips for the Best Vegan Ricotta

Super Easy Vegan Ricotta Cheese

To make an easy and delicious Vegan Ricotta we’re going to mix together a firm tofu and a soft cashew cheese (or soft nut-based cheese of choice). The tofu adds that wetness that a classic ricotta cheese typically has, while the soft nut-based cheese gives a creaminess.

For best results use an extra firm, medium firm or firm tofu to make this ricotta mixture. I would steer away from using silken tofu for this ricotta, as it has too high of a water content.

For the cashew cheese component I used 200 gram package of Spread Em Cashew Cheeze Block in the flavour The Big Smoke. The smoky flavour mixed so well with the carrots and oregano. This brand of vegan cashew cheese has a slightly pungent and rich flavour that lends itself so well to this recipe.

Another great option that works beautifully is to use a vegan cream cheese instead of cashew cheese, such as Tofutti Plain Better Than Cream Cheese. You cannot, however used shredded vegan cheese!

Anyone who bites into these al dente stuffed shells would be hard pressed to tell that it is a plant-based ricotta filling.

Making the Vegan Ricotta

vegan ricotta cheese
  1. Drain 1 package of tofu and crumble into a bowl.
  2. Add 1 block of soft cashew cheese (I used 200 gram package of Spread Em Cashew Cheeze Block in The Big Smoke flavour) and mix until combined.
  3. Add salt and garlic powder and mix.

Making the Carrot Pesto

  1. To a food processor add carrots, cashews, oregano, lemon juice, garlic, salt, nutritional yeast. (Or use a hand blender, or crush manually with a mortal and pestle.
Vegan Carrot Pesto
  1. Add olive oil and water until desire consistency is achieved. (Thicker for pasta and thinner if using as a pourable sauce).
  2. Continue to blend with food processor or hand mixer (or with pestle and mortar).
  3. Taste and add more salt, lemon juice and/or nutritional yeast if desired and mix
  1. Use in pasta or as dressing. Store leftovers in an air tight container for up to 1 week in the refrigerator, or in the freezer for up to 1 month.

Making the Carrot Pesto & Vegan Ricotta Shells

  1. Cook pasta shells according to package until al dente. Once cooked and before straining the shells, save a cup or so of the starchy pasta water.
  1. Preheat oven to 425 F.
  2. Coat two 13 X 9 inch lasagna pans with a thin layer of starchy pasta water, along with 2 Tbsps of the carrot pesto. Spread it to coat the bottom of your pans.
  1. Stuff each pasta shell with the vegan ricotta and pesto and place in pans without overlapping. (approximately 12 large shells per pan, 24 in total).
  2. Drizzle with olive oil.
  3. Place in oven uncovered for 15 minutes.
Carrot Pesto & Vegan Ricotta Shells
  1. Garnish with fresh oregano or thyme and sprinkle with vegan parmesan!
Carrot Pesto & Vegan Ricotta Shells

Common Questions

can I make this ahead of time?

Yes you can make the carrot pesto ahead of time and keep it in an airtight container in the fridge. Additionally you can make the vegan ricotta ahead of time and refrigerate it.

If you’d like to cook the shells ahead of time so they are ready to stuff you can, but I would do it the same day. Add olive oil to them so they don’t all stick together.

Can I use a different type of pesto?

You can use any type of pesto you want really. I also have a Mint Pesto & Vegan Ricotta Shells recipe that is absolutely divine.

what are the storage suggestions?

If you have leftovers simply store them in an airtight container in the refrigerator for 3-5 days. Simply warm up the shells in the microwave, on the stovetop or in the oven. Top with more fresh herbs and vegan parmesan!

Carrot Pesto & Vegan Ricotta Shells

Carrot Pesto & Vegan Ricotta Shells

Carrot Pesto & Vegan Ricotta Shells stuffed with a carrot pesto and rich plant-based ricotta, baked and topped with fresh herbs.
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course dinner, Main Course
Cuisine Italian

Ingredients
  

Vegan Carrot Pesto

  • 3/4 cup carrots  chopped
  • 1/4 cup cashews  or nut of choice
  • 1 large clove garlic
  • 1/4 tsp salt
  • 1 Tbsp water
  • 3 Tbsp olive oil
  • 1/2 Tbsp lemon juice
  • 1/2 Tbsp oregano

Vegan Ricotta

  • 1 package firm tofu
  • 1 package cashew cheese or vegan cream cheese (200 grams) 
  • 1/2 tsp garlic powder
  • 1/2 tsp salt or more to taste
  • 1 Tbsp olive oil

Carrot Pesto & Vegan Ricotta Shells

  • 1 package large pasta shells
  • fresh oregano or thyme as garnish
  • 1 Tbsp olive oil to drizzle
  • 1/4 cup vegan Parmesan optional
  • 1 cup starchy pasta water removed from the water you cook the shells in

Instructions
 

Vegan Carrot Pesto

  • To a food processor add carrots, cashews, oregano, lemon juice, garlic, salt, nutritional yeast. (Or use a hand blender, or crush manually with a mortal and pestle.
  • Add olive oil and water until desire consistency is achieved. (Thicker for pasta and thinner if using as a pourable sauce).
  • Continue to blend with food processor or hand mixer (or with pestle and mortar).
  • Taste and add more salt, lemon juice and/or nutritional yeast if desired and mix.
  • Set aside until shells are ready to stuff.

Vegan Ricotta

  • Drain 1 package of tofu and crumble into a bowl.
  • Add 1 block of soft cashew cheese (I used 200 gram package of Spread Em The Big Smoke Cashew Cheeze Block) and mix until combined.
  • Add salt and garlic powder and mix.

Carrot Pesto & Vegan Ricotta Shells

  • Cook pasta shells according to package until al dente. Once cooked and before straining the shells, save a cup or so of the starchy pasta water.
  • Preheat oven to 425 F.
  • Coat two 13 X 9 inch lasagna pans with a thin layer of starchy pasta water, along with 2 Tbsps of the carrot pesto. Spread it to coat the bottom of your pans.
  • Stuff each pasta shell with the vegan ricotta and pesto and place in pans without overlapping. (approximately 12 large shells per pan, 24 in total).
  • Drizzle with olive oil.
  • Place in oven uncovered for 15 minutes.
  • Garnish with fresh oregano or thyme and sprinkle with vegan parmesan!
Keyword Carrot, carrot pesto, Pasta, Pesto, Vegan Pesto

Looking for more vegan pesto recipes? Try my Mint Pesto & Vegan Ricotta Shells!

Mint Pesto & Vegan Ricotta Shells

Vegan Carrot Pesto

Vegan Carrot Pesto

A fresh and bright tasting Vegan Carrot Pesto, made of carrots, garlic, nutritional yeast, oregano, lemon and olive oil.

My Vegan Carrot Pesto has a very light crunch with a savoury and earthy yet slightly sweet aroma. The nutritional yeast gives a hint of nutty cheesiness like a traditional pesto alla Genovese would have.

This healthy and unique twist on pesto is so flavourful and works beautifully on pasta. You can even use it on toast or in a smoked tofu sandwich. It’s super easy to make, plus due to its vegetable content, it’s packing plenty of nutritional value.

Vegan Carrot Pesto Ingredients

Vegan Carrot Pesto

How to Make This Pesto

  1. To a food processor add carrots, cashews, oregano, lemon juice, garlic, salt, nutritional yeast. (Or use a hand blender, or crush manually with a mortal and pestle.
Vegan Carrot Pesto
  1. Add olive oil and water until desire consistency is achieved. (Thicker for pasta and thinner if using as a pourable sauce).
  2. Continue to blend with food processor or hand mixer (or with pestle and mortar).
  3. Taste and add more salt, lemon juice and/or nutritional yeast if desired and mix
  1. Use in pasta or as dressing. Store leftovers in an air tight container for up to 1 week in the refrigerator, or in the freezer for up to 1 month.
Vegan Carrot Pesto

Why To Use Carrot Pesto

Vegan Carrot Pesto

A diet rich in vegetables and fruits can do wonders for the body! When you add more plants to your food you can lower blood pressure, reduce the risk of heart disease and stroke, prevent some types of cancer, lower risk of eye and digestive problems, and even positively effect your blood sugar, which can help keep appetite in check!

Adding more vegetables into dishes means increasing your daily nutrients, which is always a great thing! Sauces are a perfect vehicle for sneaky veggies.

If you’re looking for a nutritious way to add sneaky veggies to you and your kids’ meals, this Vegan Carrot Pesto if for you! It’s a totally kid-friendly healthy recipe since carrots are a slightly sweet vegetable that most kids like!

Common Questions

How do I use this vegan carrot pesto?

The best way is in a pasta. Simply add it to any type of pasta as you would a regular pesto. Drizzle with a bit of quality olive oil and a sprinkle of vegan Parmesan cheese!

It’s also great as a dip for veggies, pita and the like. It would make s beautiful addition to any charcuterie board.

Use it as a spread on sandwiches and in wraps as well for a boost of flavour!

WHAT TYPE OF NUTS CAN I USE?

In my pestos I typically like to use unsalted blanched cashews in this recipe. They’re cheaper than pine nuts, and give a lovely creamy taste to a pesto. You can use any nut really! Try walnuts, almonds, macadamia nuts, pecans, pistachios, pine nuts and more.

HOW LONG WILL THE PESTO LAST IN THE FRIDGE?

Ideally it’s always best to use pesto when it’s just freshly made. It will have the nicest flavour. Since homemade pesto has no preservatives, leftovers will only lasts for about 4 to 5 days in the refrigerator. Keep it in an air tight container so it remains fresh!

CAN THIS PESTO BE FROZEN?

You can freeze this pesto, like you can any pesto. However, a vegetable based pesto (as opposed to an herb based pesto) will change slightly when frozen. Ideally I would suggest to eat my Vegan Carrot Pesto fresh. If you like, though you can freeze the pesto in a glass jar or other freezer-safe container if you want to use it in large quantities. It will keep in the freezer for up to six months.

Vegan Carrot Pesto

Vegan Carrot Pesto

A fresh and delicious vegan carrot pesto.
Print Recipe Pin Recipe
Course dinner, Sauce
Cuisine Italian
Servings 4 people

Equipment

  • mortar and pestle, hand blender or food processor

Ingredients
  

Vegan Carrot Pesto

  • 3/4 cup carrots chopped
  • 1/4 cup cashews or nut of choice
  • 1 large clove garlic
  • 1/4 tsp salt
  • 1 Tbsp water
  • 3 Tbsp olive oil
  • 1/2 Tbsp lemon juice
  • 1/2 Tbsp oregano

Instructions
 

Vegan Carrot Pesto

  • To a food processor add carrots, cashews, oregano, lemon juice, garlic, salt, nutritional yeast. (Or use a hand blender, or crush manually with a mortal and pestle.
  • Add olive oil and water until desire consistency is achieved. (Thicker for pasta and thinner if using as a pourable sauce).
  • Continue to blend with food processor or hand mixer (or with pestle and mortar).
  • Taste and add more salt, lemon juice and/or nutritional yeast if desired and mix.
  • Use in pasta or as dressing. Store leftovers in an air tight container for up to 1 week in the refrigerator, or in the freezer for up to 1 month.
Keyword Carrot, Oregano, Pesto, Vegan Pesto

Looking for more unique vegan pesto recipes? Try my Parsley & Mint Vegan Pesto recipe!

Parsley & Mint Vegan Pesto

Parsley & Mint Vegan Pesto

Parsley & Mint Vegan Pesto

A refreshing Parsley & Mint Vegan Pesto made of parsley and mint, lemon, garlic and olive oil, with nutritional yeast for a depth of flavour.

Often we purchase parsley to beautifully garnish a dish and then are left with a big bunch in the refrigerator. This pesto is the perfect recipe to use up your fresh parsley before it wilts.

Pestos that depart from the common basil variety typically have a more sophisticated depth of flavour. Using herbs such parsley and mint in pesto is an easy way to elevate a dish from basic to extraordinary.

Pretty much all fresh herbs taste lovely together, though softer leafy herbs generally work better than the tough spindly kind. Think cilantro, mint, parsley, basil rather than thyme and rosemary etc…though these tougher herbs can work too, usually when paired with a leafy herb or greens.

Ingredients in Parsley & Mint Vegan Pesto

Parsley & Mint Vegan Pesto
  • Fresh Parsley (you can use Italian Parsley or Curled Leaf, whichever you have on hand)
  • Fresh Mint
  • Unsalted cashes or pine nuts (you can use pretty much any nut you’d like)
  • Garlic
  • Nutritional yeast (I use Everland Nutritional Yeast)
  • Fresh lemon juice
  • Salt
  • Extra virgin olive oil (I use a high quality olive oil. The best in my opinion is Acropolis Organic)
  • Water (this is so the recipe uses a bit less oil and allows you to control how thick or thin you want it)
Parsley & Mint Vegan Pesto

Making This Pesto Recipe

  1. To a food processor add parsley, mint, nuts, lemon juice, garlic, salt, nutritional yeast. (Or use a hand blender, or crush manually with a mortal and pestle.
  2. Add olive oil and water until desire consistency is achieved. (Thicker for pasta and thinner if using as a pourable sauce).
  3. Continue to blend with food processor or hand mixer (or with pestle and mortar).
  4. Taste and add more salt, lemon juice and/or nutritional yeast if desired and mix.
  1. Use in pasta or as dressing. Store leftovers in an air tight container for up to 1 week in the refrigerator, or in the freezer for up to 1 month.
Parsley & Mint Vegan Pesto

Common Questions

What type of nuts can I use?

I used unsalted blanched cashews in this recipe. You can use any nut really! Try walnuts, almonds, macadamia nuts, pecans, pistachios, pine nuts, sunflower seeds, or pumpkin seeds.

how long will the pesto last in the fridge?

Homemade pesto has no preservatives so it only lasts for about 4 to 5 days in the refrigerator. Keep it in an air tight container so it remains fresh!

Can this pesto be frozen?

Yes! You can freeze this pesto, or any pesto for that matter. Freezing is a great way to preserve freshness and vibrancy of a delicious batch of pesto. Freeze pesto in ice cube trays if you want to use it to add flavour to various dishes. Or, freeze the pesto in a glass jar or other freezer-safe container if you want to use it in large quantities. It will keep in the freezer for up to six months.

How should I use this pesto?

The classic way to use pesto is of course on pasta, but you can use it in rice, or try it on my Easy Vegan Chicken, baked tofu, or as a dressing on a salad.

Parsley & Mint Vegan Pesto

Parsley & Mint Vegan Pesto

A refreshing vegan pesto made of parsley and mint with nutritional yeast for a depth of flavour.
Print Recipe Pin Recipe
Prep Time 5 mins
Total Time 5 mins
Course dinner, Sauce
Cuisine Italian, Mediterranean
Servings 4 people

Equipment

  • mortal and pestle, food processor or hand mixer

Ingredients
  

Parsley & Mint Vegan Pesto

  • 1 1/4 cup fresh parsley
  • 3/4 cup fresh mint
  • 3 Tbsp cashews or pine nuts or nuts of choice
  • 3 cloves garlic
  • 3 Tbsp nutritional yeast
  • 2 Tbsp lemon juice
  • 1/4 tsp salt
  • 2-3 Tbsp extra virgin olive oil
  • 3-6 Tbsp water

Instructions
 

Parsley & Mint Vegan Pesto

  • To a food processor add parsley, mint, nuts, lemon juice, garlic, salt, nutritional yeast. (Or use a hand blender, or crush manually with a mortal and pestle.
  • Add olive oil and water until desire consistency is achieved. (Thicker for pasta and thinner if using as a pourable sauce).
  • Continue to blend with food processor or hand mixer (or with pestle and mortar).
  • Taste and add more salt, lemon juice and/or nutritional yeast if desired and mix.
  • Use in pasta or as dressing. Store leftovers in an air tight container for up to 1 week in the refrigerator, or in the freezer for up to 1 month.
Keyword Fresh Herbs, herbs, Mint pesto, parsley, parsley pesto, Pesto, Vegan Pesto

Looking for more vegan pesto recipes? Try my Mint Pesto & Vegan Ricotta Shells!

Mint Pesto & Vegan Ricotta Shells

Sweet & Sour Crispy Tofu Stir Fry

Sweet & Sour Crispy Tofu Stir Fry

Sweet & Sour Crispy Tofu Stir Fry, made with an easy crispy tofu and a vegetable stir fry with tangy sweet & sour sauce.

A simple pan fried tofu is made nice and crispy with a touch of cornstarch in this recipe. The crunchy outside and soft middle really upgrades the texture of tofu. It’s super quick and easy to do, and is the perfect way to make tofu in any stir fried dish. A drizzle of sweet & sour sauce covers the tofu and vegetables, for an easy but elevated meal.

Ingredients in Sweet & Sour Crispy Tofu Stir Fry

for the vegetable stir fry

  • Carrots
  • Green peppers (or any peppers of your choice)
  • Celery
  • Green onions

Crispy tofu

sweet & sour sauce

Instructions To Make This Dish

For the vegetable stir fry

  1. Wash and chop all vegetables and add to a non stick pan with a touch of oil.
  2. Sauté on medium low heat for 20 minutes, stirring often.
  3. Make rice according to package directions if serving with rice.

For the crispy tofu

  1. Drain and press tofu. Cut into small cubes.
  2. In a large bowl, add cornstarch and salt. Stir.
  3. Toss tofu cubes in the cornstarch mixture until evenly coated.
  4. Add a small amount of oil to a non-stick pan.
  5. Cook tofu on medium in the pan for about 5 minutes each side until crispy and golden brown.

for the sweet & sour sauce

  1. Add apple cider vinegar, vegan sugar, ketchup, soy sauce, cold water, garlic, ginger, and corn starch to a small saucepan.
  2. On medium heat stir frequently until it starts to boil. Allow sauce to boil for about 30 seconds then remove from heat.
  3. Drizzle the tofu and stir fry with sweet and sour sauce. Garnish with more fresh green onion.
Sweet & Sour Crispy Tofu Stir Fry
Sweet & Sour Crispy Tofu Stir Fry

Common Questions

DO I have to press the tofu?

You never have to press tofu, but when a recipe calls for it, it’s a good idea. Pressing tofu compresses it and squeezes out the extra water from it. This makes it firmer and drier, which means you can get a more dense interior and wonderfully crisp exterior when you cook it.

If you need a great tofu press, you can purchase one here:

Can I use something other than cornstarch?

Coating tofu with a cornstarch mixture gives it a crunchy exterior with great flavour. Instead of cornstarch you can use potato starch, regular flour, or even gluten-free flour. Cornstarch, however, crisps up the best and is recommend for best results.

Can I use soft tofu?

Firm or extra-firm tofu has the least amount of liquid composition. That’s why it’s recommend for stir fries, especially if the tofu will be cubed. Technically you can use any kind, but a softer tofu will end up scrambled, whereas a firmer tofu will stay nicely cubed and have a denser texture!

Sweet & Sour Crispy Tofu Stir Fry

Sweet & Sour Crispy Tofu Stir Fry

Easy crispy tofu with a vegetable stir fry and tangy sweet & sour sauce.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course dinner, Main Course
Cuisine Asian
Servings 2 people

Ingredients
  

Vegetable Stir Fry

  • 2 large carrots sliced
  • 1 green or red pepper sliced
  • 1 celery stalk sliced
  • 2 green onions chopped

To serve

  • 1 cup basmati rice cooked

Crispy Tofu

  • 1 block firm tofu
  • 5-6 Tbsp corn starch
  • 1/8 tsp salt
  • oil for cooking

Sweet & Sour Sauce

  • 1/4 cup vegan sugar
  • 1/4 cup apple cider vinegar
  • 2 Tbsp plus 2 tsp ketchup
  • 1 1/2 Tbsp soy sauce
  • 2 Tbsp water
  • 1/2 clove clove garlic minced 
  • 1/2 Tbsp corn starch
  • 1/8 tsp ground ginger

Instructions
 

Vegetable Stir Fry

  • Wash and chop all vegetables and add to a non stick pan with a touch of oil.
  • Sauté on medium low heat for 20 minutes, stirring often.
  • Make rice according to package directions if serving with rice.

Tofu

  • Drain and press tofu. Cut into small cubes.
  • In a large bowl, add cornstarch and salt. Stir.
  • Toss tofu cubes in the cornstarch mixture until evenly coated.
  • Add a small amount of oil to a non-stick pan.
  • Cook tofu on medium in the pan for about 5 minutes each side until crispy and golden brown.

Sweet & Sour Sauce

  • Add apple cider vinegar, vegan sugar, ketchup, soy sauce, cold water, garlic, ginger, and corn starch to a small saucepan.
  • On medium heat stir frequently until it starts to boil. Allow sauce to boil for about 30 seconds then remove from heat.
  • Drizzle the tofu and stir fry with sweet and sour sauce. Garnish with more fresh green onion.
Keyword stiry fry, sweet and sour sauce, tofu, vegan sauces

Looking for more easy vegan dinner recipes? Try my Sweet & Sour Meatballs with Mushroom Rice!

Sweet & Sour Meatballs with Mushroom Rice

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