Roasted Summer Squash

Roasted Summer Squash

Low-Carb Vegan

Choosing quick-roasting vegetables like zucchini and summer squash is obvious when you need a fast side dish for dinner. Olive oil, salt, and pepper are the only seasonings you’ll need and this recipe will be on the table in just 20 minutes.

Ingredients

  • 1 pound zucchini and/or yellow summer squash (about 2 medium)
  • 1½ teaspoons olive oil
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground pepper

Directions

  • Preheat oven to 425°F. Cover a large baking sheet (see Tip) with foil; lightly coat with cooking spray. Set aside. Halve squash lengthwise. Cut the squash into ¼-inch-thick slices.
  • Toss the squash slices with oil, kosher salt, and pepper in a large bowl. Arrange the slices in a single layer on the prepared baking sheet. Roast for 10 to 15 minutes or until the slices are tender and golden.
Air-Fryer Sweet Potato Chips

Air-Fryer Sweet Potato Chips

Low-Carb Vegan

Thinly sliced sweet potatoes fry to a crispy crunch in the air fryer. These homemade chips also use much less oil, which cuts down on calories and fat. They’re a naturally sweet side for sandwiches, burgers, wraps and more.

Ingredients

  • 1 medium sweet potato, (about 8 ounces), sliced into ⅛-inch-thick rounds
  • 1 tablespoon canola oil
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground pepper

Directions

  • Place sweet potato slices in a large bowl of cold water; soak for 20 minutes. Drain and pat dry with paper towels.
  • Return the sweet potatoes to the dried bowl. Add oil, salt and pepper; toss gently to coat.
  • Lightly coat air-fryer basket with cooking spray. Place just enough of the sweet potatoes in the basket to form a single layer. Cook at 350°F until cooked through and crispy, about 15 minutes, flipping and rearranging into a single layer every 5 minutes. Using tongs, carefully remove the chips from the air fryer to a plate. Repeat with the remaining sweet potatoes.
  • Let the chips cool for 5 minutes; serve immediately or cool completely and store in an airtight plastic container for up to 3 days.
Green Lentil Curry Masabacha

Green Lentil Curry Masabacha

High-Fiber Vegan

“Masabacha is a thick stew that in this case serves as the backbone to a hearty and healthy breakfast bowl. But the real star here is the silky whipped tahini sauce, made by simply pureeing tahini and water with garlic and lemon juice until the mixture is transformed into a light, spreadable sauce. Serve with warm pita and some vegetables for dipping.”

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 small onion, finely diced
  • 1½ teaspoons minced garlic
  • ⅔ cup green lentils, rinsed
  • ⅔ cup red lentils, rinsed
  • 2 cups low-sodium no-chicken or chicken broth
  • 1-2 cups water, divided
  • 1½ teaspoons curry powder
  • 1 medium carrot, coarsely grated
  • ¼ teaspoon kosher salt
  • ¼ teaspoon ground pepper
  • 1 cup thinly sliced arugula
  • 2 tablespoons finely chopped red onion
  • 1 jalapeño pepper, sliced
  • Tahini Sauce
  • ⅔ cup tahini
  • 1½ teaspoons minced garlic
  • ½ cup ice water
  • ¼ cup lemon juice
  • ¼ teaspoon kosher salt

Directions

  • 1Heat oil in a medium saucepan over medium heat. Add onion and cook, stirring, until tender and translucent, 5 to 8 minutes. Add garlic and cook, stirring, for 1 minute. Add green and red lentils, broth, 1 cup water and curry powder. Bring to a boil over high heat. Reduce heat to maintain a simmer and cook for 15 minutes.
  • 2Stir in carrot and cook, stirring occasionally and adding water, if needed, 2 tablespoons at a time, until the green lentils are tender and the red lentils have broken down, 20 to 25 minutes more. Remove from heat and stir in salt and pepper. Cover.
  • 3Meanwhile, to prepare tahini sauce: Combine tahini and garlic in a mini food processor. With the motor running, add ice water in a slow stream. Process until the tahini is light and fluffy, about 1 minute. Add lemon juice and salt; process until smooth, about 30 seconds.
  • 4Divide the lentil mixture among 4 plates and dollop 2 tablespoons tahini sauce on each plate. Top the lentils with arugula, red onion and jalapeño. Serve with the extra tahini sauce, if desired.
Slow-Cooker Vegan Chili

Slow-Cooker Vegan Chili

High-Fiber Vegan, High-Protein Vegan

“Grab your crock pot for this hearty and easy vegan chili, which is chock-full of great-tasting and good-for-you ingredients, including pinto and black beans, red pepper, tomatoes and butternut squash. Once a little chopping is done, all you have to do is dump the ingredients in the slow cooker, making this colorful veggie chili the perfect weeknight dinner. A garnish of fresh avocado and chopped cilantro is a nice touch.”

Ingredients

  • 4 cups ½-inch-diced butternut squash (about 1 small)
  • 1 large onion, chopped
  • 1 medium red bell pepper, diced
  • 4 cloves garlic, minced
  • 2 cups low-sodium no-chicken broth
  • 1 (15 ounce) can no-salt-added black beans, rinsed
  • 1 (15 ounce) can no-salt-added pinto beans, rinsed
  • 1 (15 ounce) can no-salt-added petite-diced tomatoes
  • 2 tablespoons chili powder
  • 2 tablespoons ground cumin
  • 2 teaspoons smoked paprika
  • ¾ teaspoon salt
  • 2 medium avocados, sliced
  • Chopped fresh cilantro for garnish

Directions

  • 1Combine squash, onion, bell pepper, garlic, broth, black beans, pinto beans, tomatoes, chili powder, cumin, paprika and salt in a 6-quart slow cooker. Cook for 4 hours on High or 8 hours on Low. Mash some of the squash to thicken the broth. Serve topped with avocado and garnish with cilantro, if desired.
Vegan Meatballs

Vegan Meatballs

High-Fiber Vegan, High-Protein Vegan

“For these hearty and healthy vegan meatballs, we’ve swapped out the traditional ground beef and pork for protein-packed chickpeas and quinoa—without skimping on any of those Italian flavors that you look for in a classic meatball. Mushrooms up the umami factor, and a simple tomato sauce completes the picture. Serve over your favorite pasta.”

Ingredients

  • 2½ cups small cauliflower florets
  • 8 ounces white mushrooms, halved
  • ½ small onion, coarsely chopped
  • 2 large cloves garlic, divided
  • 4 tablespoons extra-virgin olive oil, divided
  • 1½ teaspoons Italian seasoning, divided
  • ½ teaspoon salt, divided
  • ¼ teaspoon ground pepper
  • 1 tablespoon tomato paste
  • 1 cup canned chickpeas
  • 2 cups cooked quinoa
  • 1 tablespoon reduced-sodium tamari or soy sauce
  • 1 (28 ounce) can no-salt-added crushed tomatoes
  • ½ teaspoon crushed red pepper
  • 2 tablespoons chopped fresh basil

Directions

  • 1Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
  • 2Pulse cauliflower, mushrooms, onion and 1 garlic clove in a food processor until finely chopped, about 15 pulses. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the cauliflower mixture, ¾ teaspoon Italian seasoning and ¼ teaspoon each salt and pepper; cook, stirring, until softened, about 5 minutes. Add tomato paste and cook, stirring, for 1 minute more. Transfer to a large bowl and let cool, stirring a few times, for 5 minutes.
  • 3Add chickpeas to the food processor; puree until smooth. Add the chickpea mixture to the large bowl along with quinoa and tamari (or soy sauce); stir to combine. Form the mixture into 24 balls (about 2½ tablespoons each) and place on the prepared baking sheet.
  • 4Bake the meatballs until heated through and firm, 20 to 25 minutes. Let cool on the baking sheet for 3 minutes.
  • 5Meanwhile, finely chop the remaining garlic clove. Heat the remaining 2 tablespoons oil in a large skillet over medium heat. Add the garlic, tomatoes, crushed red pepper and the remaining ¾ teaspoon Italian seasoning and ¼ teaspoon salt. Bring to a simmer. Cook until the flavors have melded, about 5 minutes. Serve the meatballs with the sauce, sprinkled with basil.