Eat at Home

Everyday Food for Busy People

Main Dish

Vegan Korean Bulgogi

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Vegan Korean Bulgogi

The sauce really makes the dish and is what makes it bulgogi!

Traditionally, this meal is made with meat, but this version makes use of tofu.

Serve this with a green veggie like broccoli, brussels sprouts, asparagus, kale, green beans or edamame.

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4.50 from 2 votes

Vegan Korean Bulgogi

Hands-On Time15 minutes

Ingredients

  • 1 cups brown rice
  • 14 oz. extra firm tofu
  • 1 onion
  • 4 cloves garlic crushed
  • 1 Tbs. maple syrup
  • 2 Tbs. rice vinegar
  • 1/3 cup soy sauce
  • 1/2 tsp. sesame oil
  • 1/2 tsp. sriracha

For Instant Pot Rice

  • 1 cups brown rice listed above
  • 1 1/4 cups water

Instructions

For stovetop rice:

  • Cook according to package directions.

For Instant Pot rice:

  • Place brown rice and water in the instant pot, close the lid and seal.
  • Cook the rice for 17 minutes on high pressure, followed by a quick pressure release.

For bulgogi:

  • Drain the tofu and press between paper towels with a heavy skillet on top for a few minutes.
  • Crumble tofu with a fork.
  • Add onion and garlic to a medium-sized pan and cook until soft.
  • Add the tofu and cook 2-3 minutes more.
  • Mix remaining ingredients and pour over the tofu, stirring to combine.
  • Serve over rice.

 

Mushroom and Asparagus Pasta

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This dish is a light, healthy. and super flavorful meal.

It’s also quick to put together, for those evenings where time is an issue, but you want to have a healthy dinner.

Feel free to vary the vegetables to fit what you have on hand.

 

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5 from 1 vote

Mushroom and Asparagus Pasta

Hands-on time15 minutes

Ingredients

  • 16 oz whole wheat bowtie pasta
  • 2 Tbs olive oil
  • 1 onion diced
  • 3 cloves garlic crushed
  • 8 oz baby bella mushrooms sliced
  • 1 red bell pepper chopped
  • 1 bunch asparagus cut in 2" pieces
  • 2 cups cherry or grape tomatoes halved
  • salt & pepper to taste
  • 1 handful fresh basil chopped (about 1 Tbsp.)

Instructions

  • Cook the pasta according to the package directions.
  • While that boils, heat the olive oil in a large skillet and cook the onion and garlic until the onion is soft.
  • Add the mushrooms and cook for about 3 minutes.
  • Add the bell pepper, asparagus and tomatoes to the skillet and cook until the asparagus is tender crisp.
  • Drain the pasta and combine with the vegetables. Season with salt and pepper and top with fresh basil.

Notes

Note: The Whole Food Plant-Based plan typically avoids oils, but the addition of some oil with this pasta keeps the dish from being too dry. You can skip the oil if you prefer though.
 

Moroccan Zucchini Boats

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Moroccan Zucchini Boats

Take zucchini and add a savory chickpea filling and you have a delightful dish. There is a version of this recipe that uses meat, but the plant-based version is so yummy, you won’t miss the meat.

If you had a bountiful zucchini harvest and are looking for something different to do with it, this absolutely fits the bill. But zucchini from the grocery store works just as well.

This dish comes together pretty quickly and looks impressive too.

 

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5 from 1 vote

Moroccan Zucchini Boats

Prep Time30 minutes
Hands-On Time20 minutes

Ingredients

  • 8 medium zucchini
  • 2 onions
  • 4 cloves garlic
  • 1 bell pepper diced
  • 2 15 oz. cans chickpeas drained and rinsed
  • 28 oz. can crushed tomatoes
  • 2 Tbs. maple syrup
  • 2 tsp. ground ginger
  • 2 tsp. cumin
  • 2 tsp. coriander
  • 1 tsp. turmeric
  • 1 tsp. cinnamon
  • 1 tsp. allspice
  • salt & pepper to taste

Instructions

  • Cut each zucchini in half lengthwise and use a spoon to scoop out the middle of each one creating a boat shape.
  • Chop the zucchini that you've scooped out.
  • Cook onion and garlic in a large skillet.
  • Add bell pepper and chopped zucchini and cook for 2-3 minutes.
  • Add remaining ingredients & simmer for 5-10 minutes.
  • Fill the boats with the zucchini mixture and bake at 400° for 25-30 minutes.

 

 

Veggie-Full Marinara

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Pasta with Veggie Full Marinara

Marinara sauce, by definition, contains tomatoes, garlic, and herbs. From there, the variations are plentiful and this version incorporates extra veggies adding a unique depth (and some added nutrition as a bonus)!

There are a few steps to this recipe, but everything is simple.  The veggies get roasted on a sheet pan, so cleanup is easy.

This is one of my favorite meals to make when I have meat and cheese eaters as well as plant-based eaters. Just make a few meatballs on the side and offer Parmesan cheese to make everyone happy!

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5 from 1 vote

Veggie Full Marinara

Cook Time25 minutes
Hands-On Time25 minutes

Ingredients

For the vegetables:

  • 2 bell peppers any color, chopped into bite-sized pieces
  • 2 zucchini chopped into bite-sized pieces
  • 1 cup cherry or grape tomatoes halved
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1 tsp. thyme leaves
  • 1-2 Tbs. olive oil or skip the oil for dry roasting
  • salt & pepper to taste

For the marinara:

  • 1 Tbs. olive oil or skip oil and use a bit of water
  • 1 small onion diced
  • 2 garlic cloves crushed
  • 28 oz. can crushed tomatoes
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1 tsp. thyme
  • salt & pepper to taste

For the pasta:

  • 1 lb. whole wheat or chickpea pasta
  • 3-4 cups kale chopped

Instructions

For the vegetables:

  • Chop bell peppers into bite-sized pieces.
  • Combine in bowl with remaining ingredients, tossing to coat with olive oil (if you're using it) and seasonings.
  • Pour onto a sheet pan, lined with parchment paper, for simple clean up.
  • Roast in oven at 425° for 20 minutes.

For the marinara:

  • While the vegetables roast in the oven, in a large pot or skillet, heat the oil over medium heat.
  • Add the onion and garlic and cook for 5-7 minutes until the onion is soft.
  • Stir in the tomatoes, oregano, basil, thyme, salt and pepper.
  • Reduce heat to medium-low and cook until the sauce is bubbling and hot.
  • When the roasted veggies are done, add to the sauce.

For the pasta:

  • While the vegetables roast and the marinara simmers, boil the pasta and kale together until the pasta is cooked.
  • Drain.
  • Serve with the sauce and vegetables.

Quick Bean Soup

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Quick Bean Soup

 

Canned Beans make this soup a quick-fix recipe. Not only is it quick to pull together, but it’s also economical and it tastes yummy!

I love a bean soup that has cooked all day, but sometimes that’s just not realistic. If you find yourself in need of a good 15 minute meal, try this one.

Serve with a side of muffins, cornbread or biscuits.

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5 from 1 vote

Quick Bean Soup

Hands-On Time15 minutes

Ingredients

  • 1 small onion diced
  • 1 Tbs. olive oil
  • ½-1 cup diced ham
  • 15 oz. can butter beans drained and rinsed
  • 15 oz. can kidney beans drained and rinsed
  • 15 oz. can pinto beans drained and rinsed
  • 15 oz. can diced tomatoes
  • 4 cups chicken broth
  • ½ tsp. oregano
  • salt & pepper to taste

Instructions

  • In a large pot, heat the olive oil.
  • Sauté the onion in oil until translucent, then add remaining ingredients.
  • Heat through and serve.