This Easy Summer Salad is a celebration of peak-season produce. Bright, juicy tomatoes and sweet strawberries mingle with crisp cucumber, tender romaine, and sweet corn for a colorful, satisfying entrée salad. Black beans add substance and protein while avocado lends creaminess. A simple lemon vinaigrette ties all the flavors together, creating a refreshing dish that is perfect for warm afternoons, potlucks, or a light weeknight dinner.

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Sensational Summer Salad

By: Jenné Claiborne

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 4 servings

Ingredients

• 1 head romaine lettuce, chopped (about 4 cups)
• 2 cups fresh corn kernels, from 3–4 ears
• 1½ cups cooked black beans, from one 14-ounce can, drained and rinsed
• 1 cup ripe cherry tomatoes, halved or quartered
• 1 cup ripe strawberries, hulled and quartered
• 2 small Persian cucumbers, diced (about 1 cup)
• 1 cup chopped fresh basil or other fresh herbs

Lemon Vinaigrette

• 2 tbsp fresh lemon juice, from about 1 lemon
• 1 tbsp apple cider vinegar
• 1 tbsp Dijon mustard
• 1 tbsp maple syrup
• ½ tsp sea salt
• ¼ cup extra-virgin olive oil
• 1 ripe avocado, diced

Instructions

• In a large bowl, combine chopped romaine, corn kernels, black beans, cherry tomatoes, strawberries, diced cucumber, chopped basil, and diced avocado. Gently toss so the avocado holds its shape.
• Make the lemon vinaigrette by adding lemon juice, apple cider vinegar, Dijon mustard, maple syrup, and sea salt to a jar with a tight-fitting lid. Pour in the olive oil, secure the lid, and shake vigorously until the dressing emulsifies. Alternatively, whisk the ingredients together in a small bowl until smooth.
• Pour the vinaigrette over the salad and toss lightly to coat. Serve immediately so the greens stay crisp and the strawberries remain fresh.

Nutrition

Calories: 390 kcal |
Carbohydrates: 43 g |
Protein: 10 g |
Fat: 23 g |
Fiber: 12 g |
Sugar: 11 g

Like this recipe? Leave a rating or comment below.

The post Crisp Summer Garden Salad with Lemon Vinaigrette first appeared on Peacepa.

Smoky, saucy, and incredibly easy to make, this BBQ Tempeh starts as a sandwich filling and quickly becomes a versatile main: great in bowls, wraps, or served on its own. With just three ingredients and three simple steps, you can have dinner ready in about 30 minutes—this recipe belongs in your weekly rotation.

Key Ingredients

Tempeh: A firm, fermented soybean cake that slices easily and soaks up sauce. You’ll usually find it refrigerated near tofu.

Barbecue Sauce: The sauce is the main flavor driver here, so use one you enjoy. For a vegan version, choose a sauce without honey.

Refer to the recipe card below for exact ingredient amounts.

Recipe Variations

There are many ways to adapt this recipe to your taste:

• Grilled BBQ Tempeh: Marinate tempeh in BBQ sauce for at least 6 hours or overnight, then grill over high heat for about 5 minutes per side or roast at 375°F for 20 minutes, flipping once.
• Extra spicy: Use a spicy BBQ sauce or add hot sauce or cayenne to taste.
• Saucier: Add 2–4 more tablespoons of water for a looser glaze if you prefer more sauce.
• Extra savory: Sauté sliced onion in a little water or oil substitute before adding sauce for a richer base.
• Garlicky: Add minced garlic with the onion for extra aroma.
• Smoky: Add a splash of liquid smoke or smoked paprika.
• Sweet and sticky: Stir in a tablespoon of maple syrup or brown sugar for a stickier glaze.

How to Make BBQ Tempeh

1. Prepare the tempeh. Slice the tempeh into strips or pieces. Thinner slices absorb more sauce and cook a little faster.

2. Add to the pan. Combine the BBQ sauce and water in a skillet, then add the tempeh, turning or stirring so each piece is coated.

3. Simmer. Bring the pan to a gentle simmer over medium-low heat. Cook for 20–30 minutes, stirring occasionally, until the tempeh is tender and the sauce has reduced to glaze the pieces.

4. Serve. Serve the tempeh hot—pile it into sandwiches or wraps, spoon it over grain bowls, or plate it with sides.

Make a BBQ Tempeh Sandwich

One of the best ways to enjoy this tempeh is in a saucy sandwich. Pile hot BBQ tempeh on sourdough with vegan mayo, lettuce, and tomato, or use slider buns or your preferred bread. For a gluten-free option, wrap the tempeh and veggies in a collard leaf.

Serving Suggestions

For a full plant-based BBQ plate, serve the tempeh alongside potato salad, sweet potato biscuits, corn ribs, mashed potatoes, or mushroom gravy. For lighter meals, add it to Buddha bowls, broccoli salad, chickpea “tuna” salad, baby kale salads, or even nachos.

If you want more plant-based main dishes, explore easy tofu recipes and other hearty vegan entrees.

Storage Directions

• Refrigerate: Keep in an airtight container in the fridge for up to 5 days.
• Freeze: Freeze in a freezer-safe container for up to 3 months.
• Reheat: Warm in a skillet with a splash of BBQ sauce and water, or re-crisp in an air fryer at 350°F for 3–5 minutes, brushing with sauce in the final minute.

BBQ Tempeh FAQs

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If you try this BBQ Tempeh, please leave a star rating and share how it went in the comments—thanks for visiting!

BBQ Tempeh

By:
Jenné Claiborne

A simple method: simmer sliced tempeh in your favorite BBQ sauce and water until glazed and tender—no pressing, no steaming, no lengthy prep.

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 4 servings

Ingredients

• 1 cup BBQ sauce
• 1/4 cup water
• 1 pkg soy tempehcut across into three squares, then thinly slice into strips

Instructions

• Add the barbecue sauce and water to a medium skillet and whisk or stir until combined.
• Add the sliced tempeh and gently stir to coat each piece in the sauce.
• Bring to a simmer over medium-low heat. Cook 20–30 minutes, stirring occasionally, until the tempeh is tender and the sauce has reduced into a glaze.
• Serve hot in sandwiches, wraps, over bowls, or alongside your favorite sides.

Notes

• Slicing: Even slices help the tempeh cook uniformly; thinner strips absorb more sauce.
• No steaming: The simmer softens and flavors the tempeh, so you can skip pre-steaming.
• Cooking: Stir to keep pieces coated. If the sauce reduces too quickly, cover the pan or add a few tablespoons of water.
• BBQ sauce: Use a sauce you enjoy. Thicker sauces may need extra water; choose a sauce without honey for a fully vegan dish.
• Storage: Refrigerate up to 5 days or freeze up to 3 months. Reheat in a skillet with a splash of sauce and water or crisp in an air fryer for a few minutes.

Nutrition

Calories: 232kcal
|
Carbohydrates: 34 g
|
Protein: 11 g
|
Fat: 7 g

The post Smoky BBQ Tempeh Recipe first appeared on Peacepa.

This isn’t your old Aunt Sally’s broccoli salad. Bright, crisp-tender broccoli is lightly steamed and tossed in a creamy, savory tahini dressing with refreshing cucumber, fresh herbs, and crunchy toasted almonds. This plant-based salad is flavorful, reliable, and perfect for summer cookouts, picnics, or make-ahead lunches.

Try more simple vegan salads: Mango Avocado Salad, Avocado and Cucumber Salad, Amazing Edamame Salad, and Baby Kale Salad.

Steaming the Broccoli

Steaming is the key to a perfect broccoli salad. It softens the florets just enough to remove the raw, sulfurous edge while keeping a pleasant crunch and bright green color. After steaming, an ice bath immediately stops the cooking so the florets won’t turn soft or mushy.

If steaming feels intimidating, it’s easier than it sounds: add about an inch of water to a pot, place a steamer basket above the water, bring it to a simmer, steam for 5 minutes, then plunge the broccoli into ice water.

Key Ingredients

Broccoli: One head, broken into bite-sized florets. Trim stems and cut into similar-sized pieces so everything cooks evenly.

Persian cucumbers: Small, crisp, and less watery — they add fresh crunch. Substitute English cucumber if needed (peel and seed a standard cucumber first).

Toasted almonds: Chopped or slivered almonds add crunch and a toasty note. For nut-free options use pumpkin or sunflower seeds.

Tahini: The base of the dressing. Stir it before measuring since oil can separate in the jar. Use good-quality tahini for the best flavor.

Fresh herbs: Dill and parsley brighten the salad. They’re optional but recommended.

Citrus: Fresh lemon and orange juice balance the tahini with bright acidity and a touch of sweetness.

See the recipe card below for exact ingredient quantities and full instructions.

Recipe Variations

There are many easy ways to adapt this salad:

• Miso alternative: If you don’t have miso, substitute 1 tablespoon nutritional yeast for a savory boost.
• Add protein: Stir in chickpeas or white beans, or serve with crispy air-fryer tofu for a heartier meal.
• Change the veg: Use cauliflower instead of broccoli, or swap cucumber for chopped bell pepper.
• Different garnishes: Try chopped pecans, pumpkin seeds, or toasted sunflower seeds instead of almonds.
• Spicy kick: Add extra cayenne, red pepper flakes, or a drizzle of chili crisp.
• Sweet touch: A handful of dried cranberries or golden raisins adds a sweet-tart note.

How to Make Easy Broccoli Salad

1. Prepare your steamer: Add about 1 inch of water to a pot, set a steamer basket in place, and bring to a boil with the lid on.
2. Steam the broccoli: Add florets and steam for about 5 minutes until bright green and just tender. Do not overcook.
3. Ice bath: Prepare a bowl of cold water with plenty of ice. Transfer the broccoli to the ice bath and let it sit for 5 minutes to stop cooking and preserve color and crunch.
4. Make the tahini dressing: Whisk tahini with white miso (or nutritional yeast), orange and lemon juices, a splash of water, smoked paprika, and ground cumin until smooth.
5. Drain and combine: Drain the broccoli well in a colander, then return to a mixing bowl. Add chopped cucumber, diced red onion, and chopped herbs. Pour the dressing over the vegetables and toss to coat evenly.
6. Finish and serve: Season to taste with sea salt, black pepper, and a pinch of cayenne if desired. Garnish with toasted almonds and citrus zest, and serve.

Serving Suggestions

This salad is versatile: enjoy it on its own, over grains, or as a side. Great pairings include beet burgers, vegan pasta salad, white bean salad, grilled eggplant, vegan sausages, or a BBQ tempeh sandwich.

Make Ahead & Storage Directions

This tahini-based salad stores very well. Make it up to a day in advance to let the flavors develop. Store in an airtight container in the refrigerator for up to 3 days. Avoid freezing — thawing ruins the texture of the dressing and broccoli.

Easy Broccoli Salad FAQs

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If you try this Easy Broccoli Salad, please leave a rating and a comment to share how it turned out. Thanks for visiting!

The post Crispy Broccoli Salad Recipe with Bacon, Cranberries and Almonds first appeared on Peacepa.

Creamy, bright, and ready in just three simple steps, this easy guacamole is the same reliable recipe I’ve used for over a decade — it always disappears fast!

Key Ingredients

Avocado: Choose avocados with dark skin that give slightly when pressed. If they’re underripe, let them sit on the counter for a couple of days until tender.

Jalapeño: Use half a pepper, seeded and diced, for a gentle warmth. Leave seeds in for more heat or omit for a mild dip.

Fresh cilantro: Adds a bright, grassy note. Omit if you don’t enjoy cilantro’s flavor.

Lime juice: Freshly squeezed is best — about the juice of two limes (≈2 tbsp). Bottled lime juice works in a pinch.

See the recipe card further down for exact quantities.

Recipe Variations

Guacamole is highly adaptable — try these ideas:

• Mango: Add diced mango for a sweet, tropical twist.
• Tomato: Stir in ½ cup diced tomato or cherry tomatoes for color and sweetness.
• Salsa or pico de gallo: Fold in a few spoonfuls for extra flavor.
• Extra spicy: Use a whole jalapeño, serrano, or habanero for more heat.
• Extra creamy: Blend in a tablespoon of vegan mayo for richness.

How to Make Easy Guacamole

1. Mash the avocados. Place the avocados in a mortar or large bowl and mash slightly with a pestle or fork.

2. Add the remaining ingredients. Stir in red onion, jalapeño, lime juice, and sea salt. Hold the cilantro if you prefer to add it last.

3. Mash to texture. Gently work the mixture with a pestle or fork until it reaches your preferred consistency — chunky or smoother.

4. Fold in cilantro. Stir in the cilantro until evenly distributed.

5. Season to taste. Adjust salt, lime juice, or jalapeño as needed, then serve.

How to Prevent Guacamole Turning Brown

If you need to make guacamole ahead, press a sheet of plastic wrap directly onto the surface and refrigerate. Remove the plastic wrap just before serving. Adding a little extra lime juice on top helps too.

Serving Suggestions

Use this guacamole as a dip with tortilla chips or veggies, spread it on wraps and sandwiches, or top any of these dishes:

• Sweet Potato Burrito
• Sweet Potato Breakfast Hash
• Crispy Tofu Tacos
• Vegan Empanadas
• Vegan Fish Tacos
• Sweet Potato Enchiladas
• Mushroom Carnitas Tacos

Storage Directions

Guacamole is best fresh, but leftovers keep in the refrigerator for up to 2 days. Press plastic wrap directly onto the surface to minimize browning.

Easy Guacamole Recipe FAQs

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Mango Avocado Salad

If you tried this Easy Guacamole Recipe or any other recipe on my blog, please leave a star rating and tell me how it went in the comments below. Thanks for visiting!

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Easy Guacamole Recipe

By: Jenné Claiborne

No appetizer lineup is complete without this easy guacamole. It’s buttery, zesty, and ready in three quick steps.

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes

Servings: 4 servings (about 2 cups total)

Ingredients

• 2 ripe avocados, cubed (about 2 cups)
• ¼ red onion, diced (about ¼ cup)
• ½ jalapeño, seeded and diced (optional)
• Juice of 2 limes, about 2 tbsp
• ½ tsp sea salt
• ⅓ cup loosely packed fresh cilantro, chopped finely

Instructions

• Place the avocados in a mortar or large bowl and mash slightly with a pestle or fork.
• Add the red onion, jalapeño, lime juice, and sea salt, then mash until the guacamole reaches your desired texture.
• Add the cilantro and stir well.
• Season to taste with more salt, lime juice, or jalapeño before serving.

Notes

Storage: Guacamole is best fresh, but leftovers keep up to 2 days in the fridge. Press plastic wrap onto the surface to slow browning.

Make it your own: Stir in diced mango, tomatoes, or a few spoonfuls of salsa. Increase heat with more jalapeño, serrano, or habanero. For extra creaminess, add a tablespoon of vegan mayonnaise.

Tips for best results:

• Cube avocados first for easier, more even mashing.
• No mortar and pestle? Use a bowl and fork — still delicious.
• Don’t over-mash; keep a few chunks for texture.
• Season right before serving and adjust to taste.

Nutrition

Serving: 0.5 cup
|
Calories: 67 kcal
|
Carbohydrates: 7 g
|
Protein: 1 g
|
Fat: 7 g
|
Sodium: 288 mg

Like this recipe? Rate and comment below!

The post Creamy Homemade Guacamole Recipe for Parties and Dips first appeared on Peacepa.

Earlier this month in Costa Rica I enjoyed some unforgettable plantain empanadas.

What made the recipe so good?

The crust was a moist cornmeal dough, and the plantain filling was sweet with a bright tartness and a hint of cinnamon. Those sweet, vegan empanadas were among my favorite dishes on the trip—alongside fresh fruit, ripe avocados, and the classic gallo pinto.

Plantains and empanadas are both wonderful on their own, but combined they can be sublime when the recipe is right. After I tasted my first plantain empanada in Costa Rica, I knew I had to recreate them at home as soon as possible.

My first trip to Costa Rica was when I was in high school; I studied in San José the summer before my senior year. My señora cooked delicious meals and was a master at gallo pinto—a traditional breakfast of rice and black beans, often made with leftovers from the night before and even better the next day. I could live on gallo pinto and fresh fruit, though adding vegetables wouldn’t hurt.

I learned to make gallo pinto from my señora and brought that recipe home with me. I stocked up on Salsa Lizano—the Costa Rican condiment I love for seasoning gallo pinto—and kept making it back in Atlanta. That summer I also discovered fried plantains and, for a long time, thought frying was the only way to enjoy them. Later I found out plantains are just as delicious roasted, in stews and curries, in enchiladas, and inside empanadas.

How did I tweak this recipe?

After my recent return from Costa Rica, I set out to recreate the plantain empanadas and adapt them to be both vegan and gluten-free. For the crust I used a mixture of cornflour and cornmeal. The crust turned out a little dry with my first version, so I plan to adjust the ratio and try a blend of wheat and corn flours in a future batch to keep them tender while avoiding frying. In Venezuela, corn flour empanadas are traditionally fried, which sounds delicious, but I preferred to bake mine.

If you have tips for making cornmeal or gluten-free empanada dough that stays moist and pliable, I’d love to hear them.

Plantain Empanadas

By:
Jenné Claiborne

You’ll need two sheets of parchment paper, a rolling pin, and a large circular lid or saucer (about 4 inches) to cut the dough.

Servings:
8

Ingredients

• 1 cup cornflour
• 1/2 cup cornmeal
• 1/2 tsp sea salt
• 1/2 cup warm water
• 1 tbsp coconut oil (for dough)
• 2 very ripe yellow plantains, chopped
• 1 tbsp coconut oil (for filling)
• 1 tsp coconut sugar
• 1/2 tsp cinnamon

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a bowl combine the cornflour, cornmeal, and sea salt. Make a well in the center and add the warm water and 1 tablespoon coconut oil. Stir and form into a tight ball. Let it rest for 20 minutes while you prepare the filling.
3. Melt 1 tablespoon coconut oil in a small saucepan. Add the chopped plantains and lightly sauté, then reduce the heat and mash with a fork or potato masher. Stir in the coconut sugar and cinnamon and continue mashing until smooth.
4. To shape the empanadas: break off a piece of dough about the size of 1/2 cup and place it on one sheet of parchment. Cover with the second sheet and roll the dough flat to about 1/4 centimeter thickness.
5. Remove the top sheet and cut circles using your lid or saucer. Gather excess dough and return it to the dough ball.
6. Spoon about 2 tablespoons of plantain mash onto the bottom half of each dough circle, leaving a border at the edge. Fold the dough over and press the edges firmly to seal.
7. Transfer each empanada to the prepared baking sheet and repeat with the remaining dough and filling.
8. Bake for about 25 minutes, until the crust is set and slightly golden.

Like this recipe? Rate and comment below!

The post Crispy Plantain Empanadas: Sweet and Savory Latin Snack first appeared on Peacepa.

You don’t need a cupboard full of specialty gadgets to be a successful vegan cook, but a handful of versatile small appliances will save time and elevate your meals. Below are six practical appliances I rely on most, with recipe ideas to help you get the most out of each tool. If you already own one of these, you’ll find fresh ways to use it; if not, this guide will help you choose the right model.

Over years as a vegan chef I’ve tried nearly every countertop device: ice cream makers, waffle irons, dehydrators, slow cookers and more. When I move, I donate items I don’t use at least weekly. The appliances that remain are the ones I recommend here—dependable, multifunctional, and worth the counter or cabinet space.

How to save money on appliances

1. Check Facebook Marketplace—you can often find like-new or even brand-new appliances at a discount.
2. Search eBay for new, used, or refurbished listings.
3. Consider manufacturer or retailer refurbished items for lower prices and warranty coverage.
4. Buy combo appliances when practical—many toaster ovens, multi-cookers, and Instant Pots now include air fryer or baking functions, giving you more capability for less money.

Must-have Appliances for your Vegan Kitchen

Ninja Foodie Blender

A compact, single-serve blender is one of the most useful purchases for everyday plant-based cooking. A powerful personal blender handles smoothies, nut milks, dressings and small batches of sauces without hauling out a full-size blender. The convenience of blending in a dishwasher-safe cup and drinking from the same container means one fewer dish to clean.

Bonus uses: grind spices or coffee, blend thick sauces, and make small-batch nut butters. Some models include a twist-top cup that helps with very thick smoothies or bowls.

Try these blender recipes:

• Matcha Tahini Shake
• Two-Tone Smoothie Bowl
• Energizing Breakfast Smoothies

Calphalon Toaster Oven

A high-quality toaster oven that traps heat efficiently can replace your large oven for many everyday tasks. It’s ideal for baking small desserts, roasting vegetables, toasting bread, roasting nuts, and even dehydrating. Because it heats quickly and uses less energy, it’s a great option for smaller homes or when you don’t want to heat the entire kitchen.

Newer models often include air-fry functionality, giving you two appliances in one. Choose a spacious model to maximize versatility.

Make these recipes:

• Mushroom Avocado Toast
• Wild Rice Stuffed Sweet Potatoes
• Maple Mustard Tempeh Bowl

Instant Pot

The multi-cooker is a time-saving kitchen staple. Instant Pots pressure-cook dried beans in a fraction of the time needed on the stove, and they’re great for stews, soups, steamed vegetables and even baking. Sizes range from compact 3-quart units to 8-quart models for larger households—choose the size that matches your routine.

Why Instant Pot works well in a vegan kitchen:

• Pressure-cooks beans and legumes quickly and reliably
• Can be left to cook safely when you’re not standing by the stove
• Great for soups, stews, steamed grains and one-pot meals
• Helps retain nutrients through shorter cooking times

Instant Pot tips:

• Keep an extra removable inner pot on hand for faster meal prep and easier cleanup.
• Don’t overfill with bubbling liquids like coconut milk.
• Dry the outer surface of the inner pot before returning it to the base.
• Keep the lid ring clean and dry when the unit is not in use.

Make these Instant Pot recipes:

• Vegan Tempeh Tikka Masala
• Coconut Black Bean Stew
• Creamy Teff Porridge

Philips Air Fryer

Air fryers quickly became indispensable in my kitchen. They crisp foods using far less oil than traditional frying and cook much faster than a conventional oven. Use an air fryer for battered or breaded foods, roasted veggies, or to reheat leftovers with superior texture. The main drawback is size—air fryers can be bulky—so storing it in a cabinet between uses is a practical solution for small kitchens.

Make these Air Fryer recipes:

• Loaded Sweet Potato Nachos
• Spiced Crispy Chickpeas
• Black Bean Crust Pizza

Immersion Blender

An immersion blender is ideal for pureeing soups right in the pot, making smooth sauces, and blending hot ingredients without transferring them to a countertop blender. Cordless models offer extra safety and convenience for working over a stove. It’s a compact tool that shines during soup season and for quick, small-batch blending tasks.

Make these recipes with your immersion blender:

• Sweet Potato Bisque
• Vegan Corn Chowder
• Coconut Butternut Squash Soup

Cuisinart Food Processor

The food processor is the workhorse of the vegan kitchen. A reliable Cuisinart can last for many years and makes prep tasks faster and more consistent. From chopping and mincing to pureeing, slicing and shredding, it saves hours on meal prep and expands what you can make at home—burgers, dips, pestos, pastry dough and more.

What a food processor can do for you:

• Chop and mince vegetables, herbs, and aromatics
• Puree beans and vegetables for dips and spreads
• Slice and shred to consistent thicknesses
• Mix doughs and pastry

Washable parts make cleanup straightforward. The only downside is weight—these units can be heavy—but that build contributes to durability and performance.

Make these recipes in your food processor:

• Sweet Potato Burgers
• Beet Black Bean Dip
• Almond Beet Green Pesto

The post 6 Must-Have Appliances for a Functional Vegan Kitchen first appeared on Peacepa.

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This Broccoli Stir Fry with Crispy Tofu costs only about $1.26 per serving — roughly $5.03 for the whole recipe — making it an affordable, satisfying weeknight meal. Beyond the low cost, the dish is flavorful, filling, and easy to prepare, so it’s perfect for meal rotation or batch cooking.

There’s a misconception that vegan eating has to be expensive or exclusive. In reality, a balanced vegan diet built around fruits, vegetables, whole grains, legumes, and seeds or nuts can be extremely affordable. Staples like rice and beans or broccoli and tofu have nourished people reliably for generations. This broccoli stir fry is part of a collection of inexpensive vegan meals and demonstrates how budget-friendly, nutritious vegan cooking can be.

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This recipe pairs crisp baked or air-fried tofu with tender broccoli tossed in a rich, savory sauce. The sauce balances fermented black bean paste, rice vinegar, garlic, ginger, soy sauce, and a touch of sugar and sesame oil. The tofu is pressed, pan-seared, then finished in the oven (or air fryer) so it becomes golden and crispy. While the tofu bakes, the broccoli is quickly blanched and then stir-fried with aromatics before the sauce is added. Serve the finished stir fry over brown rice for a complete meal.

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Broccoli Stir Fry with Crispy Tofu

By: Jenné Claiborne

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

Ingredients

• 1 package extra-firm tofu
• 3 tablespoons cooking oil
• ½ teaspoon salt
• 2 crowns broccoli, cut into florets
• ¼ cup white vinegar
• ¼ cup water + 1 teaspoon veggie bouillon paste
• 2 tablespoons soy sauce
• 2 tablespoons fermented black bean sauce
• 1 tablespoon sugar
• 1 tablespoon toasted sesame oil
• ½ tbsp arrowroot powder
• 4 cloves garlic, minced (about 4 teaspoons)
• 1 tablespoon minced or grated fresh ginger
• 1 bunch green onions, white and light green parts only, finely chopped
• 2 cups cooked brown rice

Instructions

• Press the tofu to remove excess water: unwrap the block, wrap it in a clean kitchen towel or layers of paper towel, place on a plate and set a heavy pan or similar item on top. Press at least 10 minutes, longer if possible.
• Preheat the oven to 425°F (220°C).
• After pressing, cut the tofu into cubes.
• Warm 2 tablespoons of oil in a cast iron skillet over medium heat. Add the tofu and salt, and cook until the pieces are golden on all sides, about 5–7 minutes.
• Transfer the skillet to the oven and bake the tofu for about 15 minutes, until crispy. Alternatively, air-fry the tofu for about 15 minutes for faster, crispier results.
• While the tofu cooks, bring 3 cups of water to a boil and blanch the broccoli for 1 minute. Drain and set aside.
• Make the stir-fry sauce: whisk together the vinegar, water with veggie bouillon, soy sauce, fermented black bean sauce, sugar, sesame oil, and arrowroot powder until smooth.
• Remove the tofu from the skillet and set aside. Warm the remaining oil in the skillet, then sauté the garlic, ginger, and green onions until fragrant.
• Add the blanched broccoli and cook about 5 minutes, until bright and tender-crisp.
• Stir the sauce again, pour it into the skillet, and cook while stirring until the sauce thickens and coats the vegetables.
• Add the crispy tofu back to the skillet and toss gently to evenly coat with sauce.
• Serve the broccoli and tofu over cooked brown rice.

Like this recipe? Rate and comment below!

 

The post Crispy Tofu and Broccoli Stir-Fry with Garlic Ginger Sauce first appeared on Peacepa.

These Air Fryer Green Beans are a quick, healthy side that takes about 10 minutes to cook and packs comforting flavor with great nutrition. If you haven’t air-fried green beans before, you’re in for a simple, delicious surprise.

If you like easy air fryer vegetables, try Air Fryer Carrots, Air Fryer Broccolini, or Air Fryer Sweet Potato Wedges for more simple side ideas.

Quick Look: Air Fryer Green Beans

• 🔪 Prep Time: 5 minutes
• 🔥 Cook Time: 15 minutes
• 🍽 Total Time: 20 minutes
• 👨‍👩‍👧‍👧 Servings: 4
• 🌱 Calories: 70 per serving
• Dietary: Vegan, vegetarian, gluten-free, dairy-free, nut-free
• 😋 Flavor: Tender with a light crisp and a subtly smoky, nutty finish
• ✅ Difficulty: Beginner-friendly

Summarize & Save This Post

Table of Contents

• Quick Look: Air Fryer Green Beans
• Love for Air Fryer Green Beans
• Key Ingredients
• Recipe Variations
• How to Air Fry Green Beans
• Jenné’s Recipe Tips
• Serving Suggestions
• Storage Directions
• Air Fryer Green Beans FAQs
• More Healthy Air Fryer Recipes
• Perfect Air Fryer Green Beans Recipe

Love for Air Fryer Green Beans

Fresh from the air fryer, these green beans have an addictive crunch without the excess oil. Smoked paprika and garlic powder add warmth and depth, while blistered skins release the beans’ natural sweetness. They’re lovely served over a flavorful dip like Pecan Muhammara for a bright, savory contrast.

If you enjoy bold, vegetable-forward dishes, try recipes like Thai-Style Sweet Potato Noodles, Everyday Tofu Stir Fry, or Maple Roasted Brussels Sprouts and Carrots for more ideas.

Key Ingredients

Green Beans: Choose firm, deep-green beans with smooth skins. Wash, trim, and dry them thoroughly before seasoning.

Olive Oil: One tablespoon helps the beans crisp and prevents sticking. Avocado oil works too.

Spices: Smoked paprika, garlic powder, sea salt, and black pepper. Fresh spices give the best flavor.

See the recipe card below for exact quantities.

Recipe Variations

• Spicy: Swap smoked paprika for Aleppo pepper or add cayenne for heat.
• Italian: Use dried oregano and a pinch of red pepper flakes.
• Everything Bagel: Replace garlic powder and salt with 2 teaspoons everything bagel seasoning (keep paprika if you like).
• Asian-Inspired: Use sesame oil, a splash of soy sauce, and finish with chili crisp or toasted sesame seeds.
• Garnishes: Pomegranate seeds, toasted almonds, chopped pecans, or pumpkin seeds add texture.
• Sauces: Finish with balsamic glaze, Pomegranate Vinaigrette, Miso Tahini Dressing, vegan ranch, or Carrot Top Pesto for a quick upgrade.

How to Air Fry Green Beans

1. Prepare. Preheat the air fryer to 375°F. Pat the beans dry with paper towels or a clean towel.

2. Season. In a large bowl, toss the green beans with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated.

3. Transfer. Line the air fryer basket with parchment (optional) and spread the beans in a thin, even layer. Slight overlap is okay, but don’t crowd the basket.

4. Air Fry. Cook at 375°F for 10 minutes. Add 1–2 minutes if you prefer softer beans.

5. Season and serve. Serve hot with a squeeze of lemon juice, a little lemon zest, and fresh-cracked black pepper. Pomegranate seeds or Walnut Parmesan are great toppings, and these beans are lovely over Pecan Muhammara.

Jenné’s Recipe Tips

• Dry the beans thoroughly so they crisp instead of steam.
• Preheat if your air fryer requires it. Check the manufacturer’s instructions.
• Line the basket for easy cleanup. A trimmed piece of parchment on the basket floor helps.
• Avoid overcrowding. Cook in a single thin layer; do batches if necessary.
• Shake halfway through. Turn or shake the basket for even browning.
• Adjust seasoning at the end. Add extra salt, pepper, or lemon to taste.
• Oven alternative: Roast at 375°F for about 30 minutes on a parchment-lined baking sheet, stirring halfway.

Serving Suggestions

These green beans pair well with many mains and bowls, such as:

• Chipotle Oyster Mushroom Sliders
• Lentil Meatloaf
• Vegan Macaroni and Cheese
• Mushroom Alfredo Pasta
• Zucchini Burgers

They also make a tasty addition to Buddha bowls, romaine wraps, or sprinkled over baby kale salads.

For more ideas, check out a roundup of vegan air fryer recipes.

Storage Directions

• Refrigerate: Cool to room temperature, store in an airtight container in the fridge for 3–4 days.
• Freeze: Flash-freeze in a single layer on a parchment-lined sheet for 1–2 hours, then transfer to a freezer-safe container for up to 3 months. Reheat from frozen on the stovetop over low heat with a drizzle of oil or microwave covered until warm.
• Reheat: Warm in the air fryer at 350°F for 3–5 minutes until heated through and lightly crisp. Add a little oil if they seem dry and shake halfway through.

Air Fryer Green Beans FAQs

Can you air fry green beans?

Yes. Air frying cooks green beans quickly with minimal oil, producing tender, slightly crisp beans in about 10 minutes.

Do I need to blanch green beans before air frying?

No. Washing, trimming, and drying is usually sufficient. If you prefer very soft beans, blanch them for 1 minute and dry thoroughly before air frying.

How long to air fry green beans?

Air fry at 375°F for 10 minutes for crisp-tender beans; add 1–2 minutes for a softer result.

Why aren’t my air fried green beans crispy?

Common causes are overcrowding, not drying the beans, or using too much oil. Cook in a single layer with just enough oil to coat them.

Can I use frozen green beans in the air fryer?

Yes, but frozen beans tend to be softer and less crispy. Air fry from frozen, add extra time, and shake the basket often to release moisture.

How do I keep the green beans from drying out in the air fryer?

Avoid under-oiling and overcooking. Use about 1 tablespoon of oil and follow the timing to keep them juicy.

Do green beans lose nutrients in the air fryer?

Air frying preserves more nutrients than deep frying or prolonged boiling because it cooks quickly with minimal oil.

More Healthy Air Fryer Recipes

Side Dishes

Air Fryer Zucchini

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Air Fryer Cauliflower

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Air Fryer Eggplant

Side Dishes

Air Fryer Sweet Potato Fries

If you tried this Air Fryer Green Beans recipe or another recipe from the blog, please leave a star rating and a comment below. Thanks for visiting!

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5 from 8 votes

Perfect Air Fryer Green Beans

By:Jenné Claiborne

Crispy outside, tender inside—these Air Fryer Green Beans come together in minutes and taste indulgent while staying light.

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 4 servings

Video

Equipment

• air fryer

Ingredients

• 1 lb fresh green beans, washed well and trimmed
• 1 tbsp extra virgin olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2–1 tsp sea salt
• Fresh lemon juice, for garnish
• Fresh lemon zest, for garnish
• Black pepper, for garnish
• Pecan Muhammara, to serve (optional)

Instructions

• Preheat the air fryer to 375°F.
• Pat the green beans dry. In a large bowl, drizzle with olive oil and sprinkle with smoked paprika, garlic powder, and sea salt. Toss to coat.
• Line the bottom of the air fryer basket with parchment (optional) and spread the beans in an even, thin layer. Do not overcrowd; cook in batches if needed.
• Air fry for 10 minutes, or until fork-tender with crispy edges. Add 1–2 minutes for softer beans.
• Serve hot with a squeeze of lemon, lemon zest, and cracked black pepper. Serve over pecan muhammara if desired.

Notes

Recipe Pro-Tips

• Dry the green beans: Pat them thoroughly to prevent steaming.
• Preheat if needed: Follow your air fryer’s instructions.
• Line the basket: Parchment makes cleanup easier.
• Avoid overcrowding: A thin layer promotes even crisping.
• Shake or turn halfway: For even browning.
• Season to taste: Adjust salt, pepper, or lemon before serving.
• Oven method: Roast at 375°F for 30 minutes, stirring once.

Storage Directions

• Refrigerate: Store cooled beans in an airtight container for 3–4 days.
• Freeze: Flash-freeze in a single layer, then transfer to a freezer-safe container for up to 3 months.
• Reheat: Reheat in the air fryer at 350°F for 3–5 minutes until warm and crisp.

Nutrition

Calories: 70 kcal
|
Carbohydrates: 9 g
|
Protein: 2 g
|
Fat: 4 g

Like this recipe? Rate and comment below!

The post Crispy Air Fryer Green Beans Recipe first appeared on Peacepa.

Thanks to iHerb for sponsoring this 5 Ingredient Vegan recipes video and blog post! New iHerb customers can get a discount at https://bit.ly/spsiherb and use promo code WELCOME5 for an additional $5 off orders of $40 or more. Want more 5 Ingredient Vegan recipes? Check out the video linked above and download the 5 Ingredient Vegan recipes e-book.

I love making sauces and dressings from scratch — it’s one of the ways I get creative in the kitchen. But I don’t have time (or the energy) to make elaborate meals for every single meal. That’s where quick, flavorful 5-ingredient vegan recipes come in. They’re simple, satisfying, and still feel special.

These recipes are perfect when you want tasty, healthy meals without a ton of prep. I often shortcut with a ready-made sauce; for example, I used an Indonesian satay sauce from iHerb for the stuffed sweet potatoes and a teriyaki sauce for the tofu, broccoli, and rice bowl. With a couple of convenience items and a few fresh ingredients, you can put together nourishing lunches or dinners in minutes.

These recipes are great for two people but scale easily for a family — just double or triple the ingredients. If you’re tired of junk food and takeout, these quick five-ingredient ideas make it easy to eat well with minimal planning.

Indonesian Satay Stuffed Sweet Potatoes | 5 Ingredient Vegan Recipes

By: Jenné Claiborne

This delicious 5-ingredient vegan recipe can be elevated with fried shallots (still within the 5-ingredient count if you don’t include the oil). To fry shallots: warm about 1 cup high-heat oil, add thinly sliced shallots from 2 shallots, fry until golden, then drain on paper towels to crisp.

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 2

Ingredients

• 2 large sweet potatoes
• 1 shallot, diced
• 1 (15-oz) can chickpeas
• 1/2 head cauliflower, diced
• 1 packet Tiger Tiger Indonesian Satay Simmer Sauce (or 1 1/2 cups other simmer sauce)
• Bonus: cilantro and fresh lime for serving

Instructions

1. Preheat oven to 375°F and line a baking sheet with parchment. Cut sweet potatoes in half lengthwise, rub a thin layer of oil (optional), and bake for about 45 minutes until tender. For a quicker method, poke holes in whole sweet potatoes, wrap in a damp paper towel, and microwave 7–9 minutes until tender.
2. Warm 1/4 cup water in a skillet, add shallots and sauté about 1 minute until softened. Add chickpeas, diced cauliflower, satay simmer sauce, and another 1/4 cup water.
3. Cover and cook on medium heat for about 20 minutes, until cauliflower is tender.
4. Mash the centers of the baked sweet potatoes, fill with the chickpea–cauliflower mixture, and top with fried shallots if desired. Serve with cilantro and lime.

Carrot Red Lentil Soup | 5 Ingredient Vegan Recipes

By: Jenné Claiborne

A tasty, oil-free, grain-free 5-ingredient soup. To make it a fuller meal, serve alongside the tofu teriyaki bowl or with bread or pita.

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Servings: 2

Ingredients

• 2 cloves garlic, minced
• 3 1/2 cups carrots, chopped (about 2 large carrots)
• 1/2 cup uncooked red lentils, rinsed
• 1–2 teaspoons organic vegetable bouillon paste (or 1/2–1 vegan bouillon cube)
• 2 teaspoons ground cumin
• Bonus: fresh parsley and lemon for garnish

Instructions

1. Warm 1/4 cup water in a skillet, add garlic, and sauté about 30 seconds until fragrant. Add carrots, red lentils, and 5 cups water. Bring to a simmer.
2. Cook with the lid slightly ajar for about 30 minutes, until carrots and lentils are tender. Add more water to reach desired consistency.
3. Stir in bouillon paste and cumin, cook another 5 minutes, then season to taste with additional bouillon if needed. Garnish with parsley and a squeeze of lemon.

Tofu Teriyaki “Fried” Rice | 5 Ingredient Vegan Recipes

By: Jenné Claiborne

This oil-free “fried” rice uses water for sautéing to keep calories and oil low. You can use a bit of oil if you prefer. It’s a quick, satisfying meal with minimal ingredients.

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 2

Ingredients

• 1/2 yellow onion, diced
• 1/2 block tofu, cubed
• 1/2 broccoli crown, chopped
• 1 1/2 cups cooked brown rice
• 1/4 cup Coconut Secret Coconut Aminos Teriyaki Sauce (or homemade Date Teriyaki)
• Bonus: cilantro and fresh lime for garnish

Instructions

1. Warm 1/4 cup water in a skillet, add onions, and sauté about 1 minute until softened. Add tofu, broccoli, cooked rice, and teriyaki sauce. Cover and cook on medium-low for about 20 minutes, stirring halfway to prevent sticking.
2. Taste and add more teriyaki sauce if desired. Serve garnished with cilantro and lime.

These three five-ingredient recipes show how easy it is to create flavorful, plant-based meals with minimal effort. Swap sauces, bulk up portions, or add garnishes to suit your taste. Happy cooking!

The post 5-Ingredient Vegan Meals: 3 Filling Recipes with Video first appeared on Peacepa.

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These vegan Green Chili “Chicken” Enchiladas are a must-try: flavorful, satisfying, and simple to prepare. Enchiladas are versatile — perfect for breakfast, lunch, or dinner — and this recipe transforms a classic into a plant-based favorite. For the chicken substitute I used Sweet Earth Mindful Chik’n, a soy-based, gluten-free, non-GMO product that replicates chicken texture very well. You can also use mushrooms or jackfruit if you prefer other plant-based options. Scroll down to the recipe for more serving and substitution ideas.

I became vegan in 2011 and saw how much perceptions have changed since then. Back then, people often didn’t understand veganism; now it’s much more common to meet folks who are vegan or curious about going vegan. That shift didn’t happen overnight. Conversations about animal agriculture, documentaries, and the health benefits of plant-based eating helped, but the biggest factor has been food that actually tastes good. If plant-based dishes are delicious and filling, people are more likely to try and adopt them. There are now many excellent vegan products—chicken alternatives, ground meat substitutes, vegan cheeses—and creative ways to remake beloved classics. I even wrote a cookbook about veganizing soul food to show how familiar dishes can be made plant-based.

These Green Chili Chicken Enchiladas will appeal to vegans and meat-eaters alike. The filling combines pinto beans and vegan chik’n for a hearty texture and satisfying bite. If you opt not to use a vegan chik’n product, try oyster mushrooms for a meaty texture or shredded jackfruit for a pulled-chicken feel. This dish freezes well, so consider doubling the batch to have ready-to-bake enchiladas for potlucks or cookouts.

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5 from 1 vote

Green Chili Chicken Enchiladas

By: Jenné Claiborne

If you don’t want to use vegan chik’n, swap in 3 cups sliced mushrooms (oyster mushrooms are great) or two cans of drained green jackfruit. Look for roasted green chilies in a can; this recipe uses about 2 cups (four 4oz cans), but you may find larger cans. Reserve a little sauce to serve with the finished dish. To make gluten-free, use gluten-free tortillas and substitute chickpea flour for the white flour in the sauce.

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 4

Ingredients

Green Chili Enchilada Sauce

• 1 tablespoon oil
• 1/2 cup diced yellow onion
• 1/2 jalapeño, seeded and minced
• 2 garlic cloves, minced
• 1 1/2 tbsp white flour (use chickpea flour for gluten-free)
• 1/2 cup water
• 2 cups roasted chopped green chilies (including the liquid)
• 1 tsp salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tsp sugar
• 1 tbsp white vinegar
• 2 tbsp fresh lime juice, plus extra for garnish

Enchilada Filling

• 1/2 cup diced yellow onion
• 1 package Sweet Earth Mindful Chik’n or 3 cups sliced mushrooms, or 2 cans drained and shredded jackfruit
• 1 (15 oz) can pinto beans, drained and rinsed (about 2 cups)
• 1/2 tsp salt
• 8 wheat tortillas (use gluten-free if needed)
• 1/2–1 cup vegan cheese (I used Follow Your Heart vegan mozzarella shreds)
• Fresh cilantro for garnish

Instructions

Green Chili Enchilada Sauce

• Warm the oil in a saucepan over medium-high heat.
• Add the onions, jalapeño, and garlic and sauté until the onions are translucent and golden, about 3 minutes.
• Sprinkle the flour into the pan, stir, and allow it to toast for about 30 seconds.
• Pour in the water and use a wooden spatula to deglaze the pan.
• Add the chopped green chilis with their liquid, salt, pepper, and sugar. Stir and cook for 5 minutes.
• Stir in the vinegar and lime juice. Taste and adjust salt as needed.
• Remove from heat and cool until safe to blend, or use an immersion blender. Blend until smooth.

Enchilada Filling

• Warm a little oil in a saucepan over medium-high heat.
• Add the onion and sauté until translucent and golden.
• Add the Mindful Chik’n (or mushrooms/jackfruit) and cook about 5 minutes, until it begins to brown.
• Stir in the pinto beans and salt, then remove from the heat.

Assemble

• Preheat the oven to 350°F (or 400°F if you like crispier edges).
• Place a tortilla on a plate and spoon about 2 tablespoons of the enchilada sauce onto it, spreading it over the surface.
• Top with about 1/2 cup of the filling and a sprinkle of vegan cheese.
• Roll the tortilla and place it seam-side down in a baking dish. Repeat with remaining tortillas and filling.
• Pour the remaining green chili sauce over the rolled enchiladas and top with more vegan cheese.
• Bake for 20 minutes, until heated through and the cheese is melty.
• Serve garnished with cilantro and fresh lime wedges.

Like this recipe? Rate and comment below!

The post Vegan Green Chili Chicken Enchiladas Recipe first appeared on Peacepa.