9-inch square glass baking dish, Mixing bowl, Pan for sautéing, Stirring spoon
Ingredients
1large-size onionroughly chopped
3stalks celeryroughly chopped
6tablespoons84 g nondairy butter, divided
8 to 10slicesbread or 8 cups227 g bread cubes
1¾cups415 ml vegetable broth
Instructions
To make the bread cubes, cut the stale bread into small squares.
If the bread is not stale, set it in a single layer on a baking sheet and let it sit uncovered overnight.
If you don’t have time, place it in the oven at 225°F (110°C) for about 1 hour.
Preheat the oven to 350°F (180°C).
Have ready a 9-inch square glass baking dish.
Heat 2 tablespoons of the butter over medium heat and sauté the onion and celery for 5 to 7 minutes, or until fragrant and translucent.
Melt the remaining 4 tablespoons of butter.
Place the bread cubes, celery and onion mixture, melted butter, and vegetable broth in a mixing bowl and toss until well combined.
If you are using this dressing to stuff something (like the Festivus Loaf), stop here and proceed with the other recipe.
Transfer the mixture to the baking dish and bake, uncovered, for 40 to 45 minutes, or until the top begins to brown.
Notes & Wine Advice
Serving Tip:This bread dressing is perfect with roasted vegetables, or as a stuffing for your favorite holiday main dish.Wine Advice:A medium-bodied red wine like Pinot Noir complements the savory flavors of this bread dressing.
Try this Mediterranean version of a traditional dressing at your next holiday get-together. The cinnamon gives this savory stuffing a unique and lovely flavor.
2cubes9 g each vegetable bouillon or 1 tablespoon (6 g) powdered
Instructions
Prepare the rice according to the package directions, adding the bouillon cubes to the water.
In a separate pan, heat 1 tablespoon of olive oil and cook the seitan over medium-high heat for 5 to 7 minutes, or until browned and beginning to crisp.
Add 2 more tablespoons of olive oil to a large pan or wok and sauté the onion and garlic over medium-high heat for 5 to 7 minutes, or until the onions are translucent and the garlic is fragrant.
Reduce the heat, add the seitan, cinnamon, raisins, tomato paste, pine nuts, salt, and pepper, mix well, and remove from the heat.
After the rice is fully cooked, add it to the sautéed ingredients along with the remaining 1 tablespoon of olive oil and combine.
Notes & Wine Advice
Serving Tip:This stuffing pairs beautifully with roasted vegetables or a vegan main dish like stuffed squash.Wine Advice:A dry white wine, like a Sauvignon Blanc, complements the earthy spices and savory flavors of this stuffing.
Savory Green Bean Almondine is a delicious French-inspired side dish featuring crisp green beans, sautéed mushrooms, onions, garlic, and toasted almonds. This easy vegetable recipe is naturally gluten-free and makes the perfect accompaniment to both everyday dinners and festive holiday meals.
Add the onion, mushrooms, and garlic and sauté for about 7 minutes until tender.
Stir in the almonds and optional bacon bits.
Cook for another 2 minutes.
Return the green beans to the pan.
Toss until evenly coated.
Cook for another 3 to 5 minutes.
Season with salt and black pepper.
Serve immediately.
Notes & Wine Advice
Recipe Notes
Cook the green beans briefly so they stay crisp and bright green.Toast the almonds lightly to bring out their rich, nutty flavor.The optional bacon bits add a smoky touch, but the dish is equally delicious without them.Serve alongside roast chicken, turkey, pork, or grilled fish for a complete meal.
Wine Advice
A chilled Chardonnay complements the buttery mushrooms and toasted almonds beautifully.For a lighter pairing, enjoy a crisp Pinot Grigio with this flavorful vegetable side dish.
Savory Green Bean Almondine is a delicious French-inspired side dish that combines crisp green beans with sautéed mushrooms, sweet onions, garlic, and toasted almonds for a perfect balance of texture and flavor. This flavorful green bean almondine is naturally gluten-free and easy to prepare, making it an excellent addition to everyday family meals as well as festive holiday tables.
Why You’ll Love Savory Green Bean Almondine
This recipe builds on the traditional French classic by adding mushrooms for extra earthiness and optional bacon bits for a subtle smoky flavor. Toasted almonds provide a delicate crunch while garlic and onions create a rich, savory base that complements the fresh green beans perfectly. If you enjoy simple vegetable dishes, browse our Vegetable Recipes, Side Dish Recipes, French Recipes, Gluten-Free Recipes, and Thanksgiving Recipes.
How To Make Green Bean Almondine
Briefly blanch the green beans to preserve their bright color and crisp texture before sautéing the mushrooms, onions, and garlic in non-dairy butter. Stir in the toasted almonds and optional bacon bits before returning the beans to the pan. A final toss over gentle heat allows all the flavors to come together while keeping the vegetables perfectly tender-crisp.
Serving Savory Green Bean Almondine
Serve this green bean almondine alongside roast chicken, turkey, pork, grilled fish, or a festive holiday roast. It also pairs wonderfully with mashed potatoes, rice dishes, or other roasted vegetables.
Storage Tips
Savory Green Bean Almondine can be refrigerated in an airtight container for up to three days. Reheat gently in a skillet to maintain the best texture. For additional food safety guidance, visit the FDA Food Safety website.
With fresh vegetables, toasted almonds, and fragrant herbs, Savory Green Bean Almondine is an elegant yet simple side dish that complements both everyday dinners and festive holiday celebrations. Its fresh flavors and crisp texture make it a timeless addition to any menu.
Spiced Orange Carrot Coins are a vibrant gluten-free side dish featuring tender carrot slices simmered in fresh orange juice with garlic, cumin, coriander, ginger, and curry powder. Naturally sweet with warm aromatic spices, they’re a colorful addition to weeknight dinners or holiday meals.
10carrotstrimmed, peeled, and thinly sliced into coins
Instructions
Heat the coconut oil in a large saucepan over medium heat.
Add the grated garlic, cumin seeds, coriander, ginger, curry powder, and sea salt.
Cook for about 2 minutes until fragrant.
Add the sliced carrots.
Cook for another 2 minutes, stirring frequently.
Pour in the fresh orange juice.
Bring the mixture to a boil.
Reduce to a gentle simmer.
Cover partially.
Cook for 10 to 15 minutes, stirring occasionally, until the carrots are tender and most of the liquid has reduced.
Serve immediately.
Notes & Wine Advice
Recipe Notes
Slice the carrots evenly so they cook at the same rate and stay tender without becoming mushy.Freshly squeezed orange juice gives the dish a brighter flavor than bottled juice.Allow most of the cooking liquid to reduce so it lightly coats the carrots before serving.These carrots pair beautifully with roasted chicken, grilled fish, pork, or festive holiday dinners.
Wine Advice
A crisp Sauvignon Blanc complements the citrus and warm spices beautifully.For a fruitier pairing, enjoy a chilled Pinot Grigio alongside this colorful side dish.
Spiced Orange Carrot Coins are a vibrant side dish that transforms everyday carrots into something truly special. Fresh orange juice, cumin, coriander, ginger, garlic, and mild curry powder create a beautifully balanced combination of natural sweetness and warm aromatic spices. Quick to prepare and naturally gluten-free, this colorful recipe is an easy way to add extra vegetables and bold flavor to almost any meal.
Why You’ll Love Spiced Orange Carrot Coins
This citrus glazed carrots recipe is simple enough for busy weeknights while being elegant enough for holiday dinners. The orange juice gently reduces into a light glaze that coats every carrot slice, while the spices add warmth without overwhelming the natural sweetness of the vegetables. If you enjoy colorful vegetable dishes, browse our Vegetable Recipes, Side Dish Recipes, Gluten-Free Recipes, Healthy Recipes, and International Recipes.
Making Citrus Glazed Carrots
Cooking the spices in coconut oil first allows their aromas to fully develop before the carrots are added. Simmering everything together with fresh orange juice softens the carrots while creating a naturally sweet glaze. The result is a side dish with vibrant color, tender texture, and a delicious balance of citrus and warm spices that complements many different main courses.
Serving Suggestions
Spiced Orange Carrot Coins pair wonderfully with roast chicken, grilled fish, pork, lamb, or vegetarian grain dishes. They also make a beautiful addition to Thanksgiving, Christmas, or Sunday dinners thanks to their bright color and fresh citrus flavor. Sprinkle with chopped parsley or fresh coriander just before serving for an extra burst of freshness.
Storage Tips
Store leftover carrots in an airtight container in the refrigerator for up to three days. Reheat gently in a saucepan or microwave until warmed through. The flavors become even more developed after a day in the refrigerator, making this recipe ideal for preparing ahead. For additional food storage recommendations, visit the FDA Food Safety website.
Spiced Orange Carrot Coins prove that a handful of simple ingredients can create a colorful, healthy, and flavorful side dish that’s perfect for both everyday meals and festive celebrations throughout the year.
Roasted Butternut Squash with Fennel combines sweet squash, caramelised onions, roasted garlic, and aromatic fennel. This easy oven-roasted dish works as a vegan main course or seasonal side dish.
1medium Butternut Squashapproximately 3 pounds, peeled, seeded and cut into bite-sized chunks
1medium Fennel Bulbroughly chopped
1head Garliccloves peeled and halved
½teaspoonBlack Pepperfreshly ground
3tablespoonsExtra-Virgin Olive Oil
1teaspoonKosher Salt
2medium Yellow Onionsroughly chopped
Instructions
Preheat the oven to 350°F (180°C).
Line a large baking sheet with baking paper when desired.
Place the butternut squash in a large mixing bowl.
Add the chopped fennel, yellow onions, and halved garlic cloves.
Drizzle the vegetables with the extra-virgin olive oil.
Add the kosher salt and freshly ground black pepper.
Toss until every piece is evenly coated with oil and seasoning.
Spread the vegetables across the baking sheet in a single layer.
Leave some space between the pieces to encourage browning.
Place the baking sheet in the preheated oven.
Roast for 30 minutes.
Remove the baking sheet carefully from the oven.
Turn the vegetables with a spatula.
Return the baking sheet to the oven.
Roast for another 30 minutes.
Check that the squash is fork-tender and lightly caramelised around the edges.
Continue roasting for 5 minutes when larger pieces remain firm.
Remove the vegetables from the oven.
Taste and adjust the seasoning when necessary.
Transfer the roasted vegetables to a serving dish.
Serve warm as a side dish or with grains and plant-based protein as a main course.
Notes & Wine Advice
Serving Suggestions
Serve the roasted vegetables with lentils, couscous, quinoa, brown rice, or crusty bread for a complete plant-based meal. As a side dish, they complement roasted meat, poultry, or fish. Fresh thyme, rosemary, parsley, or toasted pumpkin seeds can be added immediately before serving.
Recipe Notes
Cut the squash into evenly sized pieces so everything cooks at approximately the same rate. Spread the vegetables in one layer rather than crowding the baking sheet. When the pieces overlap, they release steam and soften without developing caramelised edges.
Variations
Add carrots, parsnips, sweet potatoes, or red bell pepper. Ground cumin, smoked paprika, chilli flakes, or dried thyme can be added before roasting. For extra sweetness, drizzle the vegetables with 1 tablespoon maple syrup during the final 15 minutes.
Storage
Refrigerate leftovers in an airtight container for up to four days. Reheat them on a baking sheet at 375°F until thoroughly hot. The microwave is faster but produces softer vegetables. Leftovers can also be blended with vegetable broth to make soup.
Wine Advice
A lightly oaked Chardonnay complements the sweetness of the squash, onions, and roasted garlic. An aromatic Gewürztraminer is another suitable choice when the vegetables are seasoned with warming spices.
Roasted Butternut Squash combines naturally sweet squash with fennel, yellow onions, and a complete head of garlic. The vegetables cook slowly in olive oil until tender, lightly browned, and caramelised around the edges. This simple Mediterranean-inspired dish can be served as a substantial vegan side or combined with grains and legumes for a complete meal.
The recipe uses only seven ingredients, including the oil and seasonings. Most of the work involves peeling and cutting the vegetables. Once the baking sheet enters the oven, the dish needs only one turn halfway through cooking.
Why Caramelised Squash and Fennel Work
Caramelised squash and fennel provide a useful balance between sweetness and aromatic flavour. Butternut squash becomes creamy and sweet as it roasts, while fennel softens and loses much of its raw anise intensity. Yellow onions add another layer of sweetness, and garlic becomes mellow rather than sharp.
Extra-virgin olive oil conducts heat across the vegetable surfaces and supports browning. Three tablespoons are enough to coat the ingredients without leaving them greasy. Salt draws out flavour, while black pepper provides a mild savoury contrast.
Preparing the Butternut Squash
Choose a firm squash without soft patches or deep damage. Remove the skin with a sturdy vegetable peeler, then cut the squash lengthwise. Scoop out the seeds and fibrous centre before cutting the flesh into bite-sized chunks.
Try to keep the pieces similar in size. Small cubes can become overly soft before larger pieces finish cooking. A medium squash weighing approximately three pounds provides enough flesh for four generous portions when combined with the remaining vegetables.
Preparing the Fennel and Garlic
Remove damaged outer layers from the fennel and trim the stalks. Cut the bulb into rough pieces that are similar in size to the onions. The fennel layers may separate during roasting, which creates thin edges that become pleasantly browned.
Peel the complete head of garlic and cut each clove in half. Whole or halved cloves withstand the hour-long cooking time better than minced garlic, which could burn. The roasted cloves become soft enough to mash into the squash while eating.
Getting Caramelised Edges
Use a large baking sheet that allows the vegetables to spread into one layer. Crowded vegetables release steam and cook in their own moisture. They may become tender, but they will not develop the same roasted flavour or golden edges.
Turn everything after 30 minutes so more surfaces touch the hot baking sheet. The dish is ready when a fork enters the squash easily and the onions and fennel show some browning. Larger chunks may need an additional five minutes.
Serving Ideas and Variations
Serve the vegetables with quinoa, couscous, rice, or lentils. Toasted pumpkin seeds or walnuts add crunch, while parsley or rosemary provides a fresh finish. For another satisfying vegan dinner, pair a smaller portion with our Smoky Veggie Bean Chili.
Carrots, parsnips, sweet potatoes, and bell peppers can be included. Add cumin, paprika, thyme, or chilli flakes before roasting. A small amount of maple syrup during the final stage creates a sweeter holiday side dish.
Storage and Food Safety
Refrigerate cooked vegetables within two hours and store them in a covered container for up to four days. Reheat them until thoroughly hot. Follow current FDA safe food-handling guidance when preparing, cooling, storing, and reheating cooked food.
With its creamy squash, aromatic fennel, sweet onions, and mellow garlic, Roasted Butternut Squash with Fennel is an easy seasonal dish for autumn and winter meals.
12 to 15ounces340 g to 425 g extra-firm tofu, drained, pressed, and cut into 4 “steaks”
2tablespoons30 ml soy sauce or tamari
3tablespoons18 g finely grated fresh gingerroot
Instructions
Whisk together lime juice, olive oil, ginger, and soy sauce in a bowl.
Place tofu steaks in a shallow dish or resealable plastic bag and pour the marinade over the tofu.
Let marinate for at least 1 hour or overnight.
Remove tofu from the marinade and reserve any leftover marinade.
If grilling, heat the grill to medium-high and cook tofu for 5-7 minutes on each side.
If baking, preheat oven to 450°F (230°C).
Place tofu and marinade in a glass, oven-safe dish.
Bake uncovered for 10-12 minutes.
Spoon reserved marinade over tofu before serving.
Notes & Wine Advice
Serving Tip:Serve with a side of grilled vegetables or a fresh salad for a light and satisfying meal.Wine Advice:A crisp white wine, like Sauvignon Blanc, pairs wonderfully with the fresh lime and ginger flavors.
This savory tofu Marsala brings together tender tofu steaks with a rich Marsala wine and mushroom sauce for a flavorful dish. Perfect with a side of Sesame Garlic Wilted Kale.
Cast-iron skillet or large frying pan, small bowl, spatula, measuring cups and spoons
Ingredients
¼cup31 g all-purpose flour
¼teaspoonground black pepper
¼cup56 g nondairy butter or 60 ml extra-virgin olive oil
½teaspoondried oregano
8ounces227 g button mushrooms, sliced
½cup120 ml Marsala wine
¼cup60 ml cooking sherry
½teaspoonsalt
20ounces570 g extra-firm tofu, drained and pressed, cut into 4 steaks
Instructions
Mix together the flour, salt, pepper, and oregano in a small-size bowl.
Coat the tofu steaks in the flour mixture.
In a large-size frying pan or cast-iron skillet, melt the butter over medium heat.
Add the tofu and sauté until lightly browned, 3 to 5 minutes, then flip.
Add the mushrooms, Marsala wine, and cooking sherry.
Cover and cook for 10 minutes, turning halfway through and checking occasionally to prevent the tofu from sticking to the bottom of the pan.
Notes & Wine Advice
Serving Tip:Serve with a side of Sesame Garlic Wilted Kale for a perfect balance of flavors.Wine Advice:Pair with a light and crisp white wine, such as a Pinot Grigio, to complement the rich, savory sauce.
1tablespoon4 g finely chopped fresh parsley or 1 teaspoon dried
1tablespoon3 g fresh dill or 1 teaspoon dried
1tablespoon18 g fresh lemon juice
1teaspoonyellow curry powderstore-bought or homemade
1package10 ounces, or 280 g udon noodles
12ounces340 g extra-firm tofu, drained and pressed
¼teaspoonyellow curry powder
3tablespoons21 g chopped fresh chives
3tablespoons18 g finely chopped fresh basil or 1 tablespoon (2 g) dried
½cup32 g finely chopped scallion
Salt and pepperto taste
Instructions
Cook the udon in lightly salted water according to the package directions.
While the udon is boiling, cut the tofu into bite-size triangles and set aside.
In another pot, add the coconut milk, lemon juice, scallion, chives, basil, dill, parsley, and curry powder.
Bring to a boil, then reduce to a simmer.
Add the tofu and simmer uncovered for 10 minutes.
Drain the udon and add to the sauce.
Toss to coat and add salt and pepper to taste.
Notes & Wine Advice
Serving Tip:Serve with a side of steamed vegetables or a simple salad for a complete meal.Wine Advice:A crisp white wine like Pinot Grigio will complement the rich coconut flavors without overwhelming the dish.
Wok, Frying pan, Pot for boiling noodles, Knife, Chopping board, Ladle
Ingredients
1tablespoon12 g grated fresh gingerroot
1tablespoon8 g sesame seeds
1cup110 g shredded or (122 g) sliced carrots
12ounces340 g extra-firm tofu, drained and pressed
2tablespoons30 ml peanut oil
2tablespoons30 ml sesame oil
¼cup60 ml soy sauce or tamari
8ounces227 g broccoli florets
1package6 ounces, or 170 g chow mein noodles
½cup56 g cashew pieces
Instructions
Prepare the noodles according to the package directions, drain, cover, and set aside.
Using a wok or a large-size frying pan, heat the sesame oil over high heat.
Add the broccoli, carrots, cashews, and ginger.
Stir-fry for 5 to 7 minutes.
Add the peanut oil.
Cut the tofu into small cubes and add to the wok.
Continue to cook for 5 more minutes, tossing often.
Add the soy sauce, sesame seeds, and then the noodles.
(Rinse the noodles under water if they are sticky before adding them to the wok.
)
Toss to coat and cook for 5 minutes longer, stirring continuously.
Notes & Wine Advice
Serving Tip:For added crunch, garnish with extra sesame seeds or chopped green onions.Wine Advice:Pair with a dry white wine like Sauvignon Blanc for a refreshing contrast to the richness of the sesame oil.
This Sweet and Sour Tofu captures the crave-worthy flavors of traditional food-court fare. Crispy tofu triangles are coated in a tangy, sweet sauce that’s irresistible!
1tablespoon8 g cornstarch, dissolved in ¼ cup (60 ml) water (slurry)
For the tofu:
12ounces340 g extra-firm tofu, drained and pressed
½cup68 g all-purpose flour
Salt and pepperto taste
Vegetable oilfor frying
Instructions
For the sauce: Combine pineapple juice, rice wine vinegar, sugar, ketchup, soy sauce, salt, and red pepper flakes (if using) in a pot.
Bring to a boil, then reduce to a simmer for 10 minutes.
Stir in the cornstarch slurry and remove from heat.
Set aside or keep warm on low heat until tofu is ready.
For the tofu: Combine flour, salt, and pepper in a shallow dish.
Preheat a frying pan with about ¼ inch (6 mm) of vegetable oil.
Cut tofu into small triangles: first into strips, then each strip in half, and each half again on the diagonal.
Dip tofu triangles into the flour mixture to coat.
Fry on each side for 3-5 minutes, then remove from the pan and place directly into the sauce to coat.
Serve on its own or over sticky rice.
Notes & Wine Advice
Serving Tip:Serve with a side of steamed vegetables or over a bed of sticky rice for a complete meal.Wine Advice:Pair with a light and refreshing white wine, like a dry Riesling or Sauvignon Blanc, to complement the sweet and tangy sauce.
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To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
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The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
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