16 Nourishing Recipes for the End of Summer

This collection from our Food for Life instructors brings together a variety of plant-based recipes that capture the best of late-summer eating—bright salads, hearty wraps, flavorful curries, and even a few sweet treats.

Whether you’re enjoying the last outdoor picnics and cookouts of the season or looking for cozy, satisfying meals to carry you into fall, these recipes have you covered. They’re colorful, full of flavor, and packed with health-boosting ingredients that make the transition between seasons deliciously simple.

Recipe courtesy of Liz Ross

Ingredients

Wraps

3 or 4 whole-wheat or gluten-free tortillas, about 6-7 inches in diameter (or use smaller tortillas for tacos)

Sweet Plantains

1 11-ounce carton frozen baked sweet plantains, or 2 very ripe plantains (look for yellow skin with about 80% dark patches)

BBQ Tofu Crumbles

1 block extra-firm tofu
2 tablespoons arrowroot powder or cornstarch
2 tablespoons tamari or soy sauce
2 tablespoons water
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon paprika
2 to 3 tablespoons barbecue sauce

Cashew-Potato Dressing

1/4 cup raw whole cashews, rinsed
1 date, pitted and rinsed
1/4 cup cooked, peeled, and chopped potato
1/4 cup water
1/2 small garlic clove, or 1/4 teaspoon garlic powder
1 tablespoon Dijon mustard
1 teaspoon lime juice
1 teaspoon apple cider vinegar
1 teaspoon ketchup
1/4 teaspoon salt (or to taste)

Additional Toppings

2 cups chopped lettuce
1 cucumber, peeled and sliced lengthwise
1 or 2 ripe tomatoes, sliced
About 10 fresh cilantro leaves
Your favorite hot sauce or Sriracha, to taste (optional)

Instructions

Tip Before You Start:

To save time, soak the cashews and date in 1 cup of water for 10 minutes or longer before beginning the tofu and plantains. While they soak, peel and cut a small potato into chunks and boil until tender. You’ll need about 1/4 cup of cooked potato for the dressing.

BBQ Tofu Crumbles

Remove the tofu from its packaging, rinse, and gently squeeze out most of the water—no need to get it completely dry.

Break the tofu into rough chunks about the size of large dice and place them in a large bowl. The uneven surfaces help the seasoning stick to the tofu better. Smaller crumbles will fall off, which is fine—they’ll absorb more flavor.

In a small bowl, mix the dry ingredients: arrowroot powder, onion powder, garlic powder, and paprika. In a separate cup, combine the tamari and water.

Pour the liquid mixture over the tofu chunks and toss gently to coat using a spatula. Then sprinkle the dry seasoning over the tofu and coat evenly with the spatula. Let it marinate for at least 5 minutes.

While the tofu is marinating, preheat your oven to 400 F. (Feel free to begin preparing the plantains during this time.)

Line a baking sheet with parchment paper and spread out the tofu chunks. Place larger chunks around the edges and smaller ones toward the center. Try to keep larger pieces from touching.

Bake for 15 minutes. Remove from the oven, transfer tofu to a clean bowl, and toss with barbecue sauce.

Return tofu to the baking sheet and bake for another 10 minutes. Flip the chunks and bake for 5 more minutes. Remove from oven and set aside.

Sweet Plantains

If using packaged plantains:

Follow the instructions on the package.

If using 2 fresh plantains:

Preheat oven to 400 F. Wash the plantains and pat dry.

Cut off the ends and make a lengthwise slit through the peel. Remove the peel with your fingers.

Cut each plantain in half, and then slice each half lengthwise to get 4 pieces per plantain (8 pieces total).

Place on parchment-paper-lined baking sheet and bake for 10 minutes. Flip and bake another 5-10 minutes.

Set aside. You can leave them as is or slice each strip in half lengthwise to create 16 thinner strips.

Cashew-Potato Dressing

After soaking, discard the soaking water.

Add the cashews, date, cooked potato, and remaining dressing ingredients to a personal blender (like a NutriBullet or Tribest). Blend until smooth and creamy.

Adjust seasoning or consistency to taste if so desired.

Assembling the Wrap

Warm the tortilla for a few seconds on the stovetop or in the oven.

Lay the wrap flat and spread a generous layer of dressing.

Add a row of BBQ tofu crumbles in the center.

Place one or two plantain strips next to the tofu.

Add cucumber slices, tomatoes, lettuce, and cilantro.

Drizzle with hot sauce if desired.

Fold the tortilla and enjoy!

Recipe courtesy of Brandy Cochrane

Ingredients

Cauliflower

1 head cauliflower
1/2 red onion
1 tablespoon onion powder
1/2 tablespoon garlic powder
1 teaspoon black pepper
1/2 bunch parsley

Lemon Tahini Dressing

1/3 cup tahini
1/3 cup water
1/4 cup lemon juice
2 cloves garlic, minced
1/2 teaspoon cumin
1/4 teaspoon cayenne
1/4 teaspoon onion powder

Spiced Chickpeas

1 15-ounce can chickpeas
1/2 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/8 teaspoon cayenne
1/2 teaspoon onion powder

Mix-Ins

1/4 cup currants or golden raisins
1 tablespoon chopped capers

Instructions

Preheat the oven to 400 F. Chop the cauliflower into small florets and place them on a large baking sheet. Slice the red onion into 1/4-inch strips and place them on the baking sheet. Season with onion powder, garlic powder, and pepper. Toss the cauliflower and onions until coated in spices.

Roast the cauliflower and onions in the preheated oven for 20 minutes, and then stir, return them to the oven, and roast for an additional 10-15 minutes, or until the cauliflower is tender and browned on the edges. Let the cauliflower cool slightly.

While the cauliflower and onions are roasting, make the lemon tahini dressing. Add the tahini, water, lemon juice, garlic, cumin, cayenne, and onion to a blender or bowl. Blend or stir until smooth, and then refrigerate until ready to serve.

Drain and rinse the can of chickpeas. Add them to a heated pan along with smoked paprika, cayenne, and a pinch of onion powder and pepper. Stir and cook the chickpeas over medium heat for about 5 minutes, or until they sizzle and become slightly crispy. Remove the chickpeas from the heat. You can also roast the chickpeas on a separate baking sheet while cauliflower and onions are cooking.

Pull the parsley leaves from their stems and roughly chop the leaves into small pieces (once chopped, about 1/2 cup loosely packed).

To build the salad, combine the roasted cauliflower and onions in a bowl with the spiced chickpeas and chopped parsley. Drizzle the lemon tahini dressing over top, add in currants and chopped capers, and toss to combine. Serve warm or cold.

Recipe courtesy of Maggie Zurowska

Gazpacho (Serves 4)

This refreshing cold soup from Spain is best served during hot summer days.
It’s perfect for gatherings—as a soup or in a glass as a light drink—garnished with a fresh basil leaf.

Ingredients

2 pounds ripe Roma tomatoes, halved and cored (any soft, ripe tomatoes work well)
1 small cucumber (about 1/2), peeled and seeded
1 medium green bell pepper, cored
1/2 small red onion, peeled
3 small garlic cloves (or 2 large), peeled
1 thick slice white bread, crusts removed and soaked in water
3 tablespoons olive oil
2 tablespoons sherry vinegar
1 teaspoon fine sea salt
1/2 teaspoon freshly cracked black pepper
1/2 teaspoon ground cumin

Optional Garnishes
Homemade croutons, chopped fresh herbs, vegan sour cream or yogurt, leftover chopped veggies, or a basil leaf

Instructions

Peel, core, and roughly chop all vegetables.

Place all ingredients into a blender or food processor. Blend until smooth. Adjust consistency with cold water if needed.

Chill for at least 1 hour before serving. Serve cold in bowls or glasses with your choice of garnish (recommended: cherry tomatoes, basil).  

Mushroom and Onion Tapas (Serves 4)

This warm, savory mushroom-onion mixture can be served on toasted bread—perfect as a starter or tapas.

Ingredients

16 ounces mushrooms, finely chopped (white button, cremini, portobello—all work well)
1 small onion, diced
2 garlic cloves, minced
Vegetable stock (for sauteing)
1/2 teaspoon each: thyme, oregano, parsley
Salt and freshly ground black pepper, to taste
1/2 cup white wine (optional)

Instructions

In a frying pan, saute onion and garlic in olive oil or veggie stock until golden and soft.

Add chopped mushrooms and cook for about 10 minutes, stirring occasionally.

Add herbs, salt, and pepper while cooking. Optional: Deglaze with white wine.

Serve warm on toasted bread slices.

Garnish Ideas

Fresh basil, chopped parsley, or a drizzle of balsamic glaze

Recipe courtesy of Terri Edwards

This delicious vegetable pasta dish is vegan, oil-free, and so quick and easy to make that it makes the weekly rotation at our house all summer long! It can even be made with gluten-free pasta if desired.

Ingredients

1 cup uncooked vegan pasta of choice
1/4 cup vegetable broth
2 garlic cloves, minced
1 medium purple onion, sliced into strips
1 green bell pepper sliced into thin strips (or red, yellow, orange if preferred)
1/2 cup cherry tomatoes, sliced in half
1/4 cup fresh basil, chopped
2 tablespoons fresh lemon juice
1/2 cup reserved starchy pasta water
1/4 cup vegan Parmesan recipe
2 teaspoons Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper

Vegan Parmesan

1 cup raw cashews
1/3 cup nutritional yeast flakes
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
3/4 teaspoon sea salt

Instructions

Begin by making the super-easy Parmesan recipe. Add all of the Parmesan ingredients to your blender and pulse until the texture is fine and powdery. This recipe makes more than you need, so save the rest for sprinkling on spaghetti and other dishes. Set it to the side while preparing the other ingredients.

Preheat your oven to 450 F to get it ready to roast the veggies.

Wash and slice the veggies you plan to use. For me, green bell peppers, cherry tomatoes, and purple onions are always on the list. Other options might include mushrooms, broccoli florets, squash, zucchini, snow peas, and shelled edamame.

Toss the prepped vegetables, except for the tomatoes (unless you want to roast the tomatoes too) and basil, into a large bowl. Add the vegetable broth, Italian seasoning, salt, pepper, and garlic to the bowl.

Thoroughly coat the veggies with the seasoning mix and then spread them out thinly on a baking sheet. I use a silicone baking mat to roast the veggies without oil. Be sure to spread them out evenly; we want them in direct contact with the heat of the pan so that they will crisp up a little around the edges.

Once the veggies are coated, pop them into the preheated oven and roast for 20 minutes or until tender with slightly caramelized edges.

While the veggies are cooking, bring a large pot of water to a boil. Cook the pasta in salted water according to the package directions. You want it to be al dente. Reserve 1/2 cup of the water from the pasta before draining.

When the pasta is cooked and drained, add it back to the now-empty pasta pot and begin adding in the reserved pasta water, roasted vegetables, cherry tomatoes, and half of the vegan Parmesan cheese.

Drizzle in the lemon juice, add basil, and give one more toss. Add the remaining vegan Parmesan cheese to the top before serving. Vegetable primavera is great served hot or cold!

Notes

Pasta options: You can use any pasta desired, including spaghetti, fettuccine, penne, bow tie, spiral, rotini, and others. For those avoiding gluten, try using brown rice noodles, chickpea pasta, or even zucchini noodles, which are also known as zoodles. There are numerous other wheat-free pasta options available in many grocery stores.

Make it fast: Most supermarkets carry fresh chopped fajita veggies like tricolor peppers and sliced onions in the frozen section, which work really well in this recipe and save you from needing to chop vegetables.

Veggie spaghetti: Looking to mix things up and turn an ordinary primavera pasta recipe into something fun? Use traditional spaghetti or angel hair pasta, and because the veggies are sliced into long strips, you can eat your veggie spaghetti with chopsticks. Perfect for a summer picnic basket at the park!

Recipe courtesy of Lynda Marie Roy

This super-fast, hearty, healthy curry dish is big on flavor and SOS free (no added salt, oil, or sugar).

Ingredients

Cooked rice
1 can chickpeas, rinsed and drained
2 tablespoons of curry powder (or to taste)
1 cup plant-based milk
1 vegetable bouillon cube
1 bag frozen vegetables

Optional Topping Ideas

1 teaspoon jam, 1 teaspoon nut butter, 1 teaspoon coconut flakes, 1 teaspoon fresh cilantro or parsley

Instructions

Cook rice and set aside.

In a pan, mix chickpeas, curry powder, vegetable bouillon, plant milk, and vegetables and simmer on medium heat, stirring occasionally. Cook until heated.

Serve curry mixture over rice. Add optional toppings as desired.

Recipe courtesy of Canan Orhun

Makes 4 good-sized servings

Ingredients

2 cups boiling water (keep it ready in the kettle)
1 cup couscous
1 can cannellini beans (or any legume you prefer)
1/4 cup almonds, chopped
1 small red onion, finely diced
Few leaves of fresh mint, finely chopped (or 1 teaspoon dried mint)
1 to 2 dried apricots, finely chopped
1 to 2 sun-dried tomatoes, finely chopped (I prefer ones that are not kept in oil)
1 tablespoon lemon zest, finely chopped
Juice of half a lemon (and extra to adjust the flavor)
Herbs and spices you prefer (I use 1/4 teaspoon each of hot paprika, turmeric, berbere spice mix, black pepper)
Pinch or more of salt

Instructions

In a large bowl, mix the lemon juice and all the spices until they are well blended, forming a paste.

Add the couscous to the bowl and pour in the hot water. Stir and cover for 3-4 minutes or until soft and ready to eat.

Add the cannellini beans, sun-dried tomatoes, apricots, and chopped mint to the couscous and mix well. Adjust flavor by adding more spices or lemon juice.

Served over a bed of fresh greens, this dish makes a lovely summer lunch. The best part is that you don’t have to stand by a hot stove and cook things.

Recipe courtesy of Tammy Robertson, RN, BSN

Cauliflower is a cruciferous vegetable that contains glucosinolates, which may have anticancer properties. Mushrooms have anticancer and immune-enhancing benefits. White beans, part of the legume family, are high in antioxidants, are an excellent source of protein, and have cholesterol-lowering soluble fiber. Onions are part of the allium family. They contain quercetin, which has anti-inflammatory properties. Onions can lower risk of certain cancers and help build a stronger immune system. Quinoa is a pseudograin high in protein and rich in flavonoids, including quercetin and kaempferol. These are potent plant antioxidants with numerous health benefits. Salad greens contain folate, which builds healthy cells and genetic materials. Enjoy this nutrient-packed, filling, nutritious, and delicious salad!

Makes 4-6 servings

Ingredients

16 ounces salad greens
1 15-ounce can low-sodium garbanzo beans, rinsed and drained
2 cups cooked quinoa
7 ounces artichoke hearts packed in water, rinsed and drained
1/2 large onion, cut into 1/4-inch slices
7 ounces hearts of palm packed in water, drained, rinsed, and cut into 1/2-inch slices
6 white button mushrooms, cleaned and cut into 1/4-inch slices
2 cups riced cauliflower
1 cup frozen fire-roasted white corn, thawed

Instructions

Arrange lettuce on the bottom of a large bowl. On top of the greens, going around the bowl in a clockwise circular direction, arrange each ingredient around the edge of the salad bowl until you have small piles of each. Drizzle your favorite low-fat plant-based salad dressing just prior to serving.

Recipe courtesy of Sangeeta Wahi

Serves 6

Ingredients

16-ounce block extra-firm tofu (not silken tofu)
2 large bags fresh spinach, or 1 16-ounce bag frozen spinach
1 medium onion, finely chopped
2 large tomatoes, finely chopped, or 2 tablespoons tomato paste, or a 4-ounce can tomato puree/sauce
1 clove garlic, finely chopped
1-inch piece of ginger, finely chopped
2 teaspoons cumin seeds
1 teaspoon turmeric
1/2 teaspoon pepper powder
1 teaspoon chili powder
Salt, to taste

Instructions

Cut the tofu into large cubes. Warm a good nonstick pan well on the stovetop. Lay the tofu pieces on the pan and let them crisp up. Add turmeric, pepper powder, and chili powder and mix well so the tofu is coated with the spices.

In a separate pot, blanch the fresh spinach leaves and immediately plunge them into a bowl of ice-cold water so they keep their green color. Drain the water and put the spinach aside. Save the warm water as broth to saute the onions. (If you are using frozen spinach, you can skip this step and thaw the spinach.)

In a pan, water saute the onions for 2-3 minutes until they are translucent. Add the tomatoes, ginger, and garlic one by one and let them cook for a few minutes until done. Set mixture aside to cool down.

Put the onions, garlic, ginger-tomato mixture, and spinach in a food processor and process until you have a smooth, puree-like consistency. Pour into a pot or a pan with a lid. Add salt to taste, add the tofu, cover, and let it simmer gently over a low flame for a few minutes. You won't need to cook it too long, or the color will change. (It does splatter all over, so keep the lid on.)

When you have done this a few times, you can change things a little. Add some broccoli florets, turnip, or beetroot greens to the mix. Just keep more spinach in the overall mix.

Recipe courtesy of Ximena Arroniz

Ingredients

1 medium tomato, diced
1 cup vegetable juice
1/2 jicama, diced
1/4 cup red onion, diced
1/4 cup celery, diced
Juice of 4 limes
Cilantro, diced, to taste
Black pepper and garlic powder, to taste
1 to 2 corn toasts, baked
2 to 3 tablespoons hummus or avocado

Instructions

Mix the cocktail ingredients and let sit for a few minutes to allow the flavors to blend. Spread hummus (or avocado) on corn toasts and top with jicama cocktail.

Recipe courtesy of Peg Haust-Arliss, LCSW-R, DipACT, CHHC

Ingredients

1 12-ounce bag rainbow salad (I used broccoli slaw)
1/4 red onion, sliced in thin half-rings
1 14.5-ounce can chickpeas, drained and rinsed
1/8 cup lemon juice
1/2 cup no-oil vegan mayo
1/2 teaspoon paprika
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Instructions

In a small bowl, combine drained chickpeas with the lemon juice to marinate.

In another small bowl, combine mayo and spices.

In a larger bowl, add the bag of slaw.

Add the marinated chickpeas and mayo mixture to salad. Add salt and pepper to taste.

Chill for at least 1 hour. Enjoy!

Option: Instead of adding paprika, onion, and garlic powder to the mayo, add 1 teaspoon Dijon mustard and 1 teaspoon pure maple syrup.

To the slaw, add in 1 chopped apple and some chopped raw walnuts and garnish with dried cherries or goji berries.

Recipe courtesy of Sarah Yashaahla

Cool cucumbers, crisp bell peppers, and hearty lentils come together in a creamy, smoky tahini-lemon dressing with just the right touch of spice.

This protein-packed salad is perfect chilled, making it a delicious way to beat the heat while staying full and fueled. Whether you’re meal-prepping for the week or bringing a dish to a summer cookout, this one’s a winner.

Ingredients

3 cups cooked lentils (2 cans drained and rinsed)
1/2 cup cucumber, diced
1/4 cup red onion, diced
1/4 cup bell pepper, diced
Juice of 1 lemon
1 tablespoon tahini
1/2 teaspoon salt
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
Dash of cayenne pepper (optional)

Instructions

Prepare lentils, or if using canned, drain and rinse.

Combine lemon juice, tahini, and seasonings in a large bowl. Add lentils, cucumber, red onion, and peppers. Mix well.

Chill or enjoy right away.

Recipe courtesy of  Celestrial Washington

Backstory

When creating this salad, I wanted to craft a cultural mosaic salad that brings together flavors from many worlds because every salad should be an exciting experience. While walking through the calm morning market, I noticed the vibrant diversity of my community here in Uganda, with people from all regions of Uganda, Sudan, and Syria. Inspired by this rich mix of cultures, I aimed to blend creativity and a variety of flavors into a nutritious, flavorful, and fun salad that celebrates diversity and unity in every bite. Enjoy!

Ingredients

1 ripe mango, diced
1 cucumber, chopped (optional: seeds removed)
1 tomato, chopped
3 sweet dates, pitted and chopped into pieces
1 red onion, thinly sliced
Juice of 1 lemon
Salt, to taste
Za’atar seasoning, to taste
1/2 teaspoon sesame oil
Crunchy lettuce leaves, chopped

Instructions

Dice the mango and chop the cucumber (removing seeds if desired). Chop the tomato and sweet dates into small pieces. Thinly slice the red onion. Chop or tear the crunchy lettuce leaves.

In a large bowl, combine the mango, cucumber, tomato, dates, red onion, and lettuce. Add salt and za’atar seasoning to taste. Drizzle with sesame oil and lemon juice.

Toss gently until everything is evenly mixed.

Serve immediately and enjoy!

Recipe courtesy of Kara Thornton

Every summer when it gets hot, we like to make this dish and keep in the fridge until cold. We love this dish because it can be served warm or cold. Most people add a lot of oil to fry the rice noodles, but if you steam them, the rice noodles will absorb the sauce, and the result is surprisingly tastier. This summer, try to make this new dish to impress your guests.

Ingredients

Mai fun (rice noodles; make sure the ingredients are just rice and water)
1/4 bell pepper (any color), sliced thinly
1/2 cup purple cabbage, sliced thinly
1/2 cup bean sprouts
1/2 cup any kind of mushrooms (here I used fresh cordyceps)

Sauce

2 tablespoons soy sauce
1 tablespoon vegan oyster sauce
1 teaspoon sesame seed oil
1/3 cup warm water
Pinch of salt, to taste (optional)
1/2 teaspoon mushroom powder (optional if you can find it in your grocery stores; adds umami taste to this dish)

Garnish

Sesame seeds, spring onions, cilantro, red chilies (optional)

Instructions

Soak some rice noodles in hot water for about 6 minutes or until soft. Drain the water and set noodles aside.

Combine the sauce ingredients, pour sauce over rice noodles, and make sure the rice noodles are evenly coated.

Steam the rice noodles for about 10-12 minutes depending on the brand of rice noodles you use. Check if they are done when the time is closer to 10 minutes.

Add the mushrooms to the rice noodles at about the 10-minute mark. Steam with rice noodles for another 2 minutes.

In a large bowl, combine all the colorful sliced veggies.

Once the rice noodles are cooked, carefully take them out of the steamer, add to the bowl of colorful veggies, and combine using 2 large forks.

Serve cold or warm and garnish with sesame seeds, spring onions, or cilantro. If you like spicy food, you can add Sriracha sauce or some tiny chopped Thai red chilies to the dish.

Recipe courtesy of Jessica Kiing

Perfect for summer, this vibrant and rich dip is bursting with flavor.

Ingredients

2 roasted beetroots (approximately 1 pound)
1 cup (200 to 250 g) silken tofu
1/4 cup (50 g) nut butter, almond or cashew
1 lemon, zested and juiced

Instructions

Add the beetroots (without skin), tofu, nut butter, lemon zest, and juice to a food processor.

Blend until smooth. You may top with some black sesame seeds for garnish.

Recipe courtesy of Carolyn Strickland

Makes 6 servings

Ingredients

2 bananas, cut into slices and frozen
4 cups peeled and sliced peaches, frozen (about 4-5 large peaches)
2 tablespoons powdered almond butter (like PB2 almond powder)
2 tablespoons nondairy milk of your choice
1/2 teaspoon cinnamon
1 to 2 teaspoons maple syrup or agave (optional, depending on the sweetness of your peaches)
2 to 3 tablespoons vegan graham cracker crumbs or Grape Nuts cereal

Instructions

Let bananas and peaches partially defrost to make them easier to blend.

Place bananas, peaches, and almond butter powder in food processor and pulse until fruit is broken up into small pieces. Scrape down the sides of the food processor bowl and let machine run until bananas and peaches become creamy. You may have to scrape down the sides several times, but don’t give up!

Add nondairy milk (if needed to make creamier), cinnamon, and maple/agave syrup and blend until smooth and incorporated.

Serve immediately topped with graham cracker crumbs or Grape Nuts cereal, or transfer to a freezer-safe container and freeze until solid, at least 4 hours. (Cover the surface with plastic wrap to keep ice crystals from forming.)

If freezing, set out at room temperature for 10-15 minutes before serving to make it easier to scoop.

Notes

Stir in some fresh chopped peaches after blending for an added treat! Leftovers make great popsicles! Just pour into reusable silicone popsicle molds and freeze 4-6 hours, or overnight.

This recipe can easily be cut in half if needed for fewer servings.

Recipe courtesy of Debra Griffin, Ed.M, NBC-HWC

This is a fast, fresh, fiber-rich harvest bowl.

Makes 4 servings

Ingredients

1 cup brown lentils
1 small head of broccoli, chopped in similar-size pieces
1 small red onion, chopped
1 can chickpeas, drained and rinsed
1 medium russet potato, cubed
1 medium sweet potato, cubed
4 cups mixed salad greens
1 teaspoon nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon dried basil
1 tablespoon olive oil (optional)
Salt and pepper, to taste

Bold and Creamy Vegan Ranch Dressing (Original Recipe)

Ingredients

1/2 cup raw cashews (soaked 6 hours or boiled for 10 minutes)
1/4 cup unsweetened low-fat plain vegan yogurt
1 tablespoon water (adjust for thickness)
1 teaspoon apple cider vinegar
1 tablespoon fresh lemon juice
1 tablespoon nutritional yeast
1/2 teaspoon Dijon mustard
1 garlic clove (or 1/4 teaspoon garlic powder)
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
1 tablespoon fresh dill, chopped
1 tablespoon fresh parsley, chopped
1 teaspoon chives or green onion tops, finely chopped
Sea salt and cracked black pepper, to taste
Pinch horseradish for extra zing (optional)

Instructions

Preheat oven to 400 F and prepare sheet pan with parchment paper.

Add the cubed sweet potatoes, cubed russet potatoes, chopped broccoli, and chickpeas to the sheet pan and cover with garlic powder, onion powder, dried basil, salt and pepper, and nutritional yeast. Drizzle the tablespoon of olive oil. Mix everything around the pan to be sure to cover all the vegetables and chickpeas and place in the oven for about 25 minutes.

While the vegetables are cooking, cook the lentils according to package instructions.

Prepare the dressing by placing everything in the blender except fresh dill, fresh parsley, and chives. Fold in the fresh herbs once everything is blended (do not blend the herbs) and add salt and pepper to taste.

Place mixed salad greens on a plate or bowl. Add the roasted vegetables and chickpeas, the chopped onions, and the cooked lentils on top. Serve with dressing drizzled on top. Enjoy!

Notes

The oil makes the vegetables crispier, but it can be omitted.

A variety of other vegetables can be added or swapped out. Cauliflower is a great addition.

Store-bought low-fat vegan ranch dressing works well if you do not have access to a high-speed blender.