The Origins of Rice Pilaf

Rice pilaf is a popular dish that is said to have originated in ancient Persia (Iran). From Persia, the dish spread to various regions of the Middle East and Asia, where its since evolved into different regional variations and is enjoyed globally. 

As is, the Middle Eastern style rice is very vegan friendly. Instead of sautéing the aromatics in dairy butter, we’ve swapped in vegan butter, but you can always use your favorite cooking oil, too. Otherwise, the remainder of the dish is filled with plant ingredients, including long grain rice, broth, fresh veggies, herbs, and spices. The result is a hearty, flavorful rice dish that can be served as the perfect side dish with your favorite main course any day of the week! It’s even perfect for at-home date nights or holiday meals like Thanksgiving or Christmas. 

Ingredients You’ll Need 

• White rice: This recipe has been developed using white rice (basmati rice or jasmine rice work well) because it’s quick cooking, light in texture, and has a mild, subtle flavor that pairs well with several dishes. We wouldn’t recommend replacing the white rice with brown rice, wild rice, or alternative grains – the liquid ratio and timing is specifically for white rice. 
• Aromatics: In addition to the classic onion and garlic, we love using a medley of fresh herbs in this easy rice pilaf recipe. Our favorites are sage, thyme, and rosemary, but feel free to use any blend of fresh herbs you desire. Or, substitute in 1/2 teaspoon each of dried herbs and adjust to taste! 
• Broth: Any store-bought or homemade vegetable broth or vegetable stock of choice will work in this recipe. If you are using vegetable stock, add additional salt to taste. 
• Vegetables: Feel free to swap out the veggies depending on the season. We typically crave this vegetable rice pilaf during the cooler fall months and like to make it with zucchini and carrot. Other fresh vegetables that would work well include green beans, mushrooms, bell peppers, green peas, leafy spinach or kale, or asparagus. This is a great recipe to use up any extra vegetables or leftover veggies that need to get used up!
• Fresh lemon juice: A squeeze of fresh lemon juice adds a bit of brightness and acidity that lightens up the entire dish and makes it taste fresh. 

​Optional Add-ins

• Add nuts: Slivered almonds and pine nuts are popular additions that can add a nice crunch and nutty flavor to the vegetable rice pilaf. 
• Add lemon zest: ​Love the freshness of the fresh lemon zest? Take it to the next level by grating fresh lemon zest over top. 
• Season with soy sauce: ​If you want to add additional salt to the dish, as well as umami flavor, add a splash of soy sauce or tamari, if gluten-free. 
• Add dried fruits: ​Raisins, currants, chopped apricots, or dried cranberries can add a sweet and chewy element to your vegetable rice pilaf. 
• Top with fresh herbs: ​In addition to the sage, thyme, and rosemary in the rice, feel free to add additional fresh herbs right before serving! Fresh parsley compliments the flavors in the dish well. 
• Add vegan cheese: Top the final dish with a sprinkle of vegan parmesan cheese or vegan feta. 

Equipment Needed

• Large skillet (with fitting lid) 
• Spatula
• Fork (for fluffing the rice)

How to Make Vegetable Rice Pilaf 

1. Sauté the onions. In a large skillet over medium-low heat, add the butter. Once melted, add the diced onion and salt. Sauté for about 5 minutes, or until the onions are softened and translucent. 
2. Toast the rice. Add in the rice, garlic, carrot, and herbs and mix to combine. Cook for a few minutes, until the rice is lightly toasted and fragrant. 
3. Simmer for 10 minutes. Stir in the vegetable broth, then increase the heat to medium. Bring the rice pilaf to a boil, then reduce the heat to low, cover, and simmer for 10 minutes. 
4. Stir in the zucchini. ​Once the rice has simmered for 10 minutes, add in the zucchini, and cook for an additional 5 minutes. 
5. Steam for 10 minutes. ​Remove the rice pilaf from the heat then set aside for 10 minutes, while covered, to steam and finish cooking. 
6. Fluff the rice. ​After 10 minutes, uncover and fluff the rice with a fork. Lastly, mix in the lemon juice, parsley, and salt and black pepper to taste. 
7. Serve while warm. Serve the vegetable rice pilaf recipe immediately while warm with your favorite mains and additional side dishes of choice. 

Serving Suggestions 

The beauty of a homemade rice pilaf is it pairs with almost anything! It’s the perfect side dish to prepare for quick weeknight meals, hearty lunches, or even meal prep. We personally love using it to make homemade rice bowls and pair it with mains like Lemon Pepper Tofu, Portobello Mushroom Steaks, Grilled BBQ Tofu, or holiday mains like this Vegan Holiday Roast!

It also pairs well with veggie-rich sides like our Simple Pan-Fried Asparagus, Brussels Sprouts Caesar Salad, and even summer sides like Grilled Corn!

Recipe FAQs

Storage Instructions

Leftover rice pilaf will keep for up to 4 days in an airtight container in the refrigerator. Freezing this recipe can work, but zucchini doesn’t always thaw well (it can become mushy). If you are making your vegetable rice pilaf with more hearty vegetables such as green beans or green peas, it will freeze and thaw much better! 

More Side Dish Recipes You May Enjoy

Appetizers and Sides

Easy Restaurant-Style Spanish Rice

Gluten Free

Creamy Mushroom Risotto (Easy & Vegan)

Gluten Free

Vegan Egg Fried Rice

Breakfast

Vegan Filipino Garlic Fried Rice aka Sinangag (3-Ingredients)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Easy Vegetable Rice Pilaf Recipe

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 38 minutes
• Yield: 4 servings

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Description

This Vegetable Rice Pilaf is an easy-to-make, healthy side dish that’s packed with nutrition, flavor, and fresh vegetables. Have it ready to serve with any main dish of choice in just 30 minutes! 

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Ingredients

• 2 tablespoons vegan butter (or oil)
• 1 small yellow onion, finely diced
• ½ teaspoon salt
• 1 cup uncooked white rice, rinsed and drained
• 4 cloves garlic, finely minced
• ½ cup carrots, shredded
• 1½ teaspoon chopped sage (or ½ tsp dried)
• 1½ teaspoon chopped thyme (or ½ tsp dried)
• 1½ teaspoon chopped rosemary(or ½ tsp dried)
• 1 ¾ cups hot broth
• 1 large or 2 small zucchini, cut into quarter moons
• 2 tablespoons fresh lemon juice
• 2 tablespoons fresh parsley, chopped
• Black pepper, to taste

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Instructions

1. Heat the vegan butter in a large skillet over medium-low heat. Add the diced onion and salt. Sauté until translucent, about 5 minutes.
2. Add the rice, garlic, carrot, and herbs and mix together. Cook, stirring frequently, until the rice is lightly toasted, about 3 minutes.
3. Add the hot broth and mix together. Bring the heat up to medium and bring to a boil, then reduce the heat to low. Cover and simmer for 10 minutes.
4. Add the zucchini pieces and mix in, cover, and cook on low for 5 more minutes.
5. Remove from heat and Let sit, covered, for 10 more minutes.
6. Uncover and fluff the rice with a fork. Mix in the lemon juice, and parsley, and season with salt and black pepper to taste.
7. Serve warm with more parsley and enjoy!

    

Notes

• You can also opt for shredded sweet or white potatoes! Both work well in this and will bring in a different flavor
• The nutrition facts do not take into consideration the addition of salt and pepper to taste.

• Prep Time: 15 minutes
• Cook Time: 23 minutes
• Category: Entree
• Method: Stovetop
• Cuisine: Vegan, Gluten-free

Keywords: Vegan, Gluten-free, Stovetop, Entree, Rice, Pilaf, Zucchini, Carrot

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post Easy Vegetable Rice Pilaf appeared first on Sweet Simple Vegan.

Calling all ube lovers with this Ube Champorado recipe! It’s just as rich and creamy as our original champorado and the perfect Filipino breakfast, snack, or sweet porridge dessert when you’re craving creamy ube. Sprinkle with your favorite crispy vegan bacon and vegan condensed milk and dig in!

​What is ube champorado?

If you’ve made our Classic Champorado (Tsampurado), you’ll know that the original Filipino Champorado was inspired by Mexican Champurrado, a popular beverage introduced to the Philippines by Mexican galleon traders. Over time, the Mexican masa was replaced with sticky rice, and the Filipino champorado recipe was born!

Today we’re putting a spin on regular champorado and swapping the traditional chocolate with mashed fresh ube for the ultimate ube flavor. If you love our Creamy Ube Pie and Ube Pichi Pichi, you won’t want to miss this one!

Ingredients You’ll Need 

• Sweet rice: Also known as sticky rice or glutinous rice, sweet rice is a staple rice in Filipino cuisine that becomes sticky when steamed or boiled. If you have extra sweet rice after making this ube champorado, make our popular Suman Malagkit! 
• Coconut milk: Full-fat canned coconut milk is best. It has a very similar richness and creaminess to condensed milk and will make your rice porridge as thick and creamy as possible.
• Sugar: Ube is naturally sweet, but a bit of additional granulated sugar is needed to sweeten your champorado to perfection. To ensure your sugar is vegan-friendly, opt for organic granulated sugar (we love the brand Wholesome Sweet). 
• Mashed ube: Ube is a type of purple yam that is commonly confused with Okinawan sweet potatoes (purple sweet potatoes). They’re both bright purple in the center but differ in both taste and texture. For this recipe, you’ll want to use ube (fresh or frozen ube work!). It’s stronger in sweet vanilla-like flavor and is more moist, which yields a creamier champorado. 
• Salt: Adding a small pinch of sea salt helps to balance the sweetness and enhance the savoriness in crispy vegan bacon – trust us, it’s delicious! 

Equipment Needed

• Medium Pot or Saucepan
• Measuring Cups
• Spatula and Ladle

How to Make Ube Champorado

1. Wash the rice. Place the sweet rice in a medium-sized pot and rinse the rice until the water runs clean.
2. Add fresh water. Cover the sweet rice with 4 cups of fresh water, then bring to a boil over medium heat. 
3. Simmer the champorado, uncovered, until fluffy. Once boiling, lower the heat to a simmer. Cook, uncovered, for about 15 minutes, or until the sweet rice is fluffy and almost cooked, mixing every so often. 
4. Add coconut milk, sugar, mashed ube, and a pinch of salt. Stir to combine and cook for another 5 minutes. Once ready, the porridge will have thickened and the champorado will be creamy. Taste and adjust sweetness, if desired. 
5. Serve. Ladle the porridge into serving bowls, drizzle with more coconut milk, vegan condensed milk, or vegan evaporated milk, and enjoy while hot!

Serving Suggestions 

Champorado is traditionally served warm topped with dried salty fish but for a vegan alternative, we love to top ours with crispy vegan bacon bits (our Tofu Bacon or Crispy Vegan Bacon made from rice paper is perfect for this!).

It’s the perfect creamy breakfast, delicious snack, or even a sweet and salty dessert. 

Recipe FAQs

Storage Instructions

Leftover Ube Champorado can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. 

Champorado reheats best on the stovetop in a small pot or saucepan, or in a microwave-safe bowl in the microwave with an additional splash of coconut milk or water. Serve warm again with another drizzle of vegan condensed milk and crispy bacon. Enjoy!

More Filipino recipes You May Enjoy:

Cookies

The Best Ube Sugar Cookies (Vegan)

Holiday

Creamy Ube Pie (Vegan)

Filipino

Ube Pichi Pichi (Filipino Sticky Cassava Snack)

Breakfast

Fluffy Ube Pandesal (Filipino Purple Yam Bread Rolls)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos! 

Ube Champorado Recipe

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sweet Simple Vegan
• Total Time: 30 minutes
• Yield: About 6 servings
• Diet: Vegan

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Description

Calling all ube lovers with this Ube Champorado recipe! It’s just as rich and creamy as our original champorado and the perfect filipino breakfast, snack, or sweet porridge dessert when you’re craving creamy ube. Sprinkle with your favorite crispy vegan bacon and vegan condensed milk and dig in!

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Ingredients

• 1 cup sweet rice
• 4 cups water
• 1 cup coconut milk
• ½ cup sugar
• 1 cup mashed ube
• Optional: 1/2-1 teaspoon ube extract
• Optional: pinch of salt
• Serve topped with more coconut milk, vegan condensed milk, or evaporated coconut milk

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Instructions

1. Wash the rice. Place the sweet rice in a medium-sized pot and rinse the rice until the water runs clean.
2. Add fresh water. Cover the sweet rice with 4 cups of fresh water, then bring to a boil over medium heat. 
3. Simmer the champorado, uncovered. Once boiling, lower the heat to a simmer. Cook, uncovered, for about 15 minutes, or until the sweet rice is almost cooked, mixing every so often. 
4. Add coconut milk, sugar, and mashed ube. Add optional ube extract and salt. Stir to combine and cook for another 5 minutes. Once ready, the porridge will have thickened and the champorado will be creamy. Taste and adjust sweetness, if desired. 
5. Serve. Ladle the porridge into serving bowls, drizzle with more coconut milk, vegan condensed milk, or vegan evaporated milk, and enjoy while hot!

Notes

• We purchase our mashed ube frozen from our local HMart.
• We have tested this champorado recipe with ube halaya (ube jam), and while it is good, it is so much more creamy and delicious when made with mashed ube.
• If necessary, you can substitute short-grain rice for sweet rice. For similar results, do not rinse the excess starch off the regular rice before boiling. Sweet rice is extra high in starch which helps make it sticky and creamy!
• Champorado is traditionally served warm topped with dried salty fish but for a vegan alternative, we love to top ours with crispy vegan bacon bits (try our Tofu Bacon or Crispy Vegan Bacon).

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast, Dessert
• Method: Stovetop
• Cuisine: Filipino

Keywords: ube, purple, filipino, snack, rice, porridge

The post Ube Champorado (Tsampurado) appeared first on Sweet Simple Vegan.

A Modern Spin on the Early 1920s Green Goddess Dressing

You may not know that the Green Goddess dressing recipe is believed to have been created in the early 1920s at the Palace Hotel in San Francisco by executive chef, Philip Roemer. The dressing was an ode to actor George Arliss, the star in a hit play of the time, “The Green Goddess”. 

The original 1920s version is traditionally made with a base of mayonnaise and sour cream, then flavored with an abundance of fresh herbs including parsley, chives, tarragon, and anchovies for an umami-packed flavor. Over the last century, variations of the popular dressing have emerged, including Trader Joe’s popular pre-bottled dressing. 

While this dressing has a history in both the culinary and theatrical spaces, our homemade dressing is most inspired by Trader Joe’s modern vegan version. No tarragon, dairy, or anchovy paste, yet tons of fresh flavor and a creamy texture that’s perfect for drizzling on much more than salads! 

Ingredients You’ll Need 

• Avocado: The source of the creaminess, richness, and healthy fats! It’s the perfect substitute for the original mayonnaise and sour cream and helps keep this healthy version oil-free. Any avocado of choice will work – we used a Fuerte avocado. 
• Fresh herbs: We recommend a combination of leafy herbs including fresh parsley, basil, and chives (for an oniony flavor). Feel free to experiment with the amount of each. For example, if you prefer the flavor of fresh parsley, replace some of the fresh basil with additional parsley, or vice versa. Use your own favorite combination of fresh herbs. 
• Lemon: For the best flavor you’ll need both fresh lemon juice and fresh lemon zest. Pre-bottled is not recommended! 
• Onion: A small amount of fresh, white onion adds a subtle, savory bite that helps to enhance the flavors of the fresh herbs. If you’re out of white onion, substitute in green onion. 
• Apple cider vinegar: Adds tanginess and brightens up the creamy dressing! 
• Garlic: A fresh garlic clove will add the best garlicky flavor, but 1/4 teaspoon of garlic powder will work in a pinch. 

Equipment Needed

• High-speed blender or food processor

How to Make Green Goddess Dressing

The original Trader Joe’s dressing is an interesting consistency. It’s not silky smooth, but not chunky either. If I had to compare it to something, I’d say it’s most similar to the texture of Classic Vegan Pesto.

When making this homemade version, we prefer it smooth and creamy but below are instructions for both a smooth and chunkier dressing.

Serving Suggestions 

The best part about this homemade green goddess dressing is it can be used for much more than a homemade salad dressing! Below are just a few of our favorite ways to use it, but don’t be afraid to experiment on your own. 

• Dipping sauce: Use this dressing as a dip for raw veggies, falafel, homemade pita bread, or even tortilla chips.
• Sandwich spread: ​Skip the mayo and use this vibrant dressing as a condiment spread on sandwiches and wraps. Try it on our TTLA sandwich or Oyster Mushroom Sandwiches.
• Drizzle on Buddha bowls: Just like salads, drizzle it on Buddha bowls, grain bowls, roasted potatoes, roasted vegetables, and more. 
• Guacamole substitute: Replace the guacamole with this dressing and serve with Potato & Bean Quesadillas, Walnut Taco Meat, or Potato Tacos!

Recipe FAQs

Storage Instructions

This homemade dressing will keep for up to 1 week when stored in the fridge in an airtight container. It can also be frozen for up to 3 months if desired. 

More homemade dressings and sauces you may enjoy:

Dressings

Easy Avocado Tahini Dressing

Appetizers and Sides

The Best Vegan Caesar Dressing (Easy & Oil-Free)

Appetizers and Sides

The Best Vegan Ranch Dressing Recipe

Dressings

5-Minute Tahini Dressing

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Vegan Green Goddess Dressing Recipe (Trader Joe’s Copycat!)

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★★★★★

5 from 1 review

• Author: Sweet Simple Vegan
• Total Time: 5 minutes
• Yield: About 20 servings
• Diet: Vegan

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Description

This Vegan Green Goddess Dressing is our homemade copycat of Trader Joe’s popular store-bought version! It’s packed with loads of fresh herbs, is easy to make, and is perfect for weekly meal prep. Use this versatile dressing on your favorite salads, sandwiches, wraps, buddha bowls, and more. 

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Ingredients

• 1 medium ripe avocado (we used Fuerte)
• 1 cup water
• 1/3 cup packed basil leaves
• 1/3 cup fresh parsley, chopped
• 2 tablespoons fresh lemon juice
• 2 tablespoons white onion
• 1 tablespoon apple cider vinegar
• 1 tablespoon chopped chives
• 1 large clove garlic, peeled
• 1 teaspoon lemon zest
• ¼ teaspoon salt

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Instructions

1. Add all of the ingredients to a blender and blend until it reaches your desired consistency. We prefer ours smooth but a chunky dressing would work as well. Taste and adjust seasonings as desired. Store in an airtight container in the refrigerator for up to 7 days.

Notes

• This recipe is intended to replicate the avocado-based green goddess dressing from Trader Joe’s. If you would like to make this more like the “classic” green goddess dressing (from the 20’s) we suggest using 2 tablespoons tarragon instead of the 1/3 cup basil, adding in 1 teaspoon of capers, and adding 1/4 cup of vegan mayonnaise OR plain vegan yogurt. Blend this and add more water as needed to thin.

• Prep Time: 5 minutes
• Category: Dressing, Salad
• Method: Blender

Keywords: green, goddess, avocado, dressing, salad, vegan, oil-free

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post Vegan Green Goddess Dressing (Trader Joe’s Copycat!) appeared first on Sweet Simple Vegan.

This Instant Pot Black Bean Soup is rich, creamy, and filled with healthy, comforting ingredients that will keep you feeling satisfied all fall and winter long. Have this plant-based favorite ready in 30 minutes or less. 

Soups and meal planning go hand in hand for several reasons. They’re hearty, are easy to make in large batches, and can be served as a filling, meatless meal. This fabulous Instant Pot recipe contains all the flavor of your favorite, delicious black bean soup recipe in a fraction of the time. And it’s made with just a few wholesome, plant-based ingredients –  no ham hock, no refined oils, and no gluten! 

Ingredients You’ll Need 

• Broth: The flavorful base of this hearty soup. As we do in most of our soup recipes, we used our Homemade Vegetable Broth. If you are sensitive to sodium, opt for a low-sodium vegetable broth (either homemade or store-bought). 
• Black beans: Most Instant Pot black bean soup recipes are made using dry beans. While dried beans are incredibly budget-friendly, they do take a long time to cook, even in an electric pressure cooker! We opted for 2 cans of black beans to keep the cook time under 15 minutes, but if you only have dried beans, feel free to use them but make sure to cook them before adding them to the soup! 
• Onion + garlic: The foundation of flavor in this simple soup. These essential aromatics add depth, complexity of flavor, and enhance the overall flavor of this soup recipe. 
• Bell pepper: We recommend red bell pepper, but orange bell pepper and yellow bell pepper will work well, too! 
• Celery: While not a commonly used ingredient in Mexican cuisine, we love the refreshing, crisp texture celery adds to this soup. If you don’t love celery or don’t have any on hand, feel free to omit. 
• Jalapeño: Adds a touch of heat, while remaining mild enough for the whole family to enjoy. The spice level of jalapeños can vary greatly, so taste before adding to the Instant Pot and adjust the measurement accordingly. 
• Fire-roasted tomatoes: Bring a smoky, charred flavor profile to the dish. If needed, plain diced tomatoes will work, too. 
• Corn: Corn kernels provide sweetness, texture, and color to the soup. Feel free to opt for canned, frozen, or fresh, grilled corn. 
• Lime juice: A final squeeze of fresh lime juice adds a bright, tanginess that enhances the savory flavors in the soup. 
• Spices: We like to keep it simple and use a bay leaf, ground cumin, and chili powder. If you prefer your soup on the spicier side, add 1/8-1/4 teaspoon of chipotle chili powder or cayenne pepper. Increase to taste. 

Equipment Needed

• Small bowl
• Potato masher or fork
• Instant Pot
• Spatula

How to Make Instant Pot Black Bean Soup

1. Mash half of the black beans. In a small bowl, add 1 can of the drained and rinsed black beans. Mash with a potato masher or fork until uniform. Set aside. 
2. Sauté the veggies. Set the Instant Pot to the sauté setting and add in 3 tablespoons of the vegetable broth. Once warm, add the onion, bell pepper, celery, and jalapeño. Sauté, until tender, about 3 minutes. Add the garlic and cook 1 minute longer, stirring frequently to prevent burning. 
3. Stir in remaining ingredients. Add in the remaining broth along with the mashed black beans, whole black beans, fire-roasted tomatoes, corn, bay leaf, cumin, and chili powder. Mix until well combined, scraping the browned bits from the bottom and sides of the pot.
4. Pressure cook for 15 minutes. Add the lid and set the Instant Pot to the “beans/stew” setting and cook for 15 minutes. 
5. Release pressure. Once the soup has cooked, quick release the remaining pressure and remove the lid.
6. Season and serve. Discard the bay leaf, then stir in the fresh cilantro and lime juice. Season with salt and pepper to taste, then serve with toppings of choice. Enjoy! 

Stovetop Variation

No pressure cooker? No problem! 

1. Mash half of the black beans. In a small bowl, add 1 can of the drained and rinsed black beans. Mash with a potato masher or fork until uniform. Set aside. 
2. Sauté the veggies. Set the Instant Pot to the sauté setting and add in 3 tablespoons of the vegetable broth. Once warm, add the onion, bell peppers, celery, and jalapeño. Sauté, until tender, about 3 minutes. Add the garlic and cook 1 minute longer, stirring frequently to prevent burning. 
3. Stir in remaining ingredients. Add in the remaining broth along with the mashed black beans, whole black beans, fire-roasted tomatoes, corn, bay leaf, cumin, and chili powder. 
4. Simmer for 20-30 minutes. Mix until well combined and bring the pot to a boil. Once boiling, lower the heat to medium-low and simmer for 20-30 minutes, stirring occasionally. 
5. Season and serve. Discard the bay leaf, then stir in the fresh cilantro and lime juice. Season with salt and pepper to taste, then serve with toppings of choice. Enjoy! 

Serving Suggestions 

This soup is filling and nutritious enough to enjoy as a standalone main dish. For the best flavor, load it up with your favorite toppings! Here are a few popular black bean soup toppings: 

• Homemade tortilla chips or fresh corn tortillas
• Diced red onion
• Cubed avocado
• Fresh cilantro
• Dollop of sour cream
• Restaurant-Style Salsa or pico de gallo
• Fresh jalapeño slices
• Sliced green onions
• Diced red pepper

​If you’re looking for a few appetizers to start with, check out these blog favorites: 

Appetizers for Pairing

Appetizers and Sides

Baked Mushroom & Potato Taquitos

30 Minute Meals

Potato & Bean Quesadillas (5-Ingredients)

Appetizers and Sides

Homemade Tortilla Chips (No Oil Added)

Appetizers and Sides

Easy Homemade Guacamole

​Recipe FAQs

Storage Instructions

Leftover black bean soup will keep well in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. Before storing, let the soup cool to room temperature. This will prevent condensation from building inside the container and is extra important if freezing (no freezer burn!). 

To reheat, place your desired serving size in a microwave-safe bowl or in the Instant Pot on the sauté setting and heat until warmed through, as desired. Garnish with fresh toppings after reheating. 

More Instant Pot Recipes YOu May Enjoy:

30 Minute Meals

Instant Pot Lentil Noodle Soup

Gluten Free

Instant Pot Pumpkin Chili

30 Minute Meals

Instant Pot Mushroom Stroganoff

Dinner

Instant Pot Pasta e Fagioli (aka Pasta and Beans)

Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Instant Pot Black Bean Soup Recipe

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★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

No reviews

• Author: Sweet Simple Vegan
• Total Time: 30 minutes
• Yield: 6 servings

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Description

This Instant Pot Black Bean Soup is rich, creamy, and filled with healthy, comforting ingredients that will keep you feeling satisfied all fall and winter long. Have this plant-based favorite ready in 30 minutes or less. 

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Ingredients

• 2 cups vegetable broth
• 2 (15 oz.) cans (3 1/2 cups) black beans, drained and rinsed 
• 1/2 large (1 cup) yellow onion, finely diced 
• 1/2 medium (¾ cup) red bell pepper, finely diced 
• 2 ribs (1/2 cup) celery with leaves, finely chopped 
• 1/2 jalapeno pepper, seeded and chopped
• 2 garlic cloves, finely minced
• 1 (14 1/2 oz.) can fire roasted tomatoes with liquid (see notes)
• 1/2 cup frozen corn, thawed
• 1 bay leaf
• 3/4 teaspoons cumin
• 1/2 teaspoon chili powder
• ¼ cup cilantro, roughly chopped
• 1 tablespoon fresh lime juice
• Salt and pepper to taste

Garnish with

• Cilantro, roughly chopped
• Green onions, sliced
• Avocado, diced
• Vegan sour cream
• Red bell peppers or tomatoes, diced small

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Instructions

1. In a small bowl, add in 1 can (1 3/4 cups) black beans and mash with a potato masher or a fork until uniform. Set aside.
2. Set the instant pot to the saute setting and add in 3 tablespoons of the vegetable broth. Add the onion, bell pepper, celery, and jalapeno, and sauté until tender, about 3 minutes. Add the garlic and cook 1 minute longer. (see notes)
3. Stir in the remaining vegetable broth along with the mashed black beans, remaining whole black beans, fire roasted tomatoes, corn, bay leaf, cumin, and chili powder. Mix until well combined and pop the lid on. Set the instant pot to “beans/stew” and cook for 15 minutes.
4. Release the pressure and open the instant pot. Discard bay leaf and add in the cilantro and lime juice. Season with salt and pepper to taste and adjust seasonings as desired.
5. Serve warm with a dollop of vegan sour cream plus a sprinkle of avocado, cilantro, green onions, and bell peppers. Enjoy!

Notes

• If your pressure cooker does not have a saute setting, you can simply just add the onions, celery, bell pepper and garlic with the rest of the ingredients and pressure cook straight from there.
• Stovetop option: Follow steps 1-2, using a stovetop pot instead of an instant pot. Once you have added in all of the ingredients, bring the pot to a boil and then lower to a simmer on medium-low. Simmer for 20-30 minutes, stirring occasionally. Once finished, discard the bay leaf and add in the cilantro and lime juice. Season with salt and pepper to taste and adjust seasonings as desired. Serve warm with a dollop of vegan sour cream plus a sprinkle of avocado, cilantro, green onions, and bell peppers. 
• You can use regular canned tomatoes instead of fire roasted if not available.
• You can make this ahead of time and freeze it in a freezer safe bag for 2-3 months.
• The nutrition facts do not take into consideration the addition of garnishes. It does take into consideration 1/2 teaspoon of salt and 1/8 teaspoon of black pepper.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Soup
• Method: Instant Pot
• Cuisine: Vegan, Gluten-free, Oil-free

Keywords: Soup, Instant Pot, Black Bean, Leftovers, Vegan, Gluten-free, Oil-free

Nutrition facts label provided by Nutri Fox.

Disclaimer: The nutritional information shown is an estimate provided by an online calculator. It should not be considered a substitute for a professional’s advice. This page may contain affiliate links, which simply means that we earn a commission if you purchase through those links, but your price remains the same. Thank you for supporting Sweet Simple Vegan!

The post Instant Pot Black Bean Soup appeared first on Sweet Simple Vegan.

This Sheet Pan Tofu Fajitas recipe is made with crispy tofu, charred fajita veggies, and a homemade fajita seasoning that packs all the flavor. All you need is 7 ingredients, plus your favorite warm tortillas or burrito bowl fixings. Perfect for busy weeknights or on-the-go lunches!

We know that sometimes life can get hectic and the last thing that you want to do it spend endless hours in the kitchen–we feel you on that one! As we continue on our healthy eating challenge, something that has been important to us is not only making healthy meals but also ones that are quick and easy so that we can still get our work done and not have to make a huge impact on our personal schedules.

If you’re in need of even more super easy, fuss-free vegan meals, be sure to check out our favorite 30-Minute Vegan Meals here!

Ingredients You’ll Need 

• Oil: Tossing the vegan fajitas in a little bit of oil adds flavor, helps it crisp up, and allows the fajitas to brown. If you are oil-free, you can omit the oil, but note that the fajitas won’t be as crispy.
• Tofu: We recommend using firm tofu, but extra-firm tofu will work well, too. Avoid using softer varieties of tofu as they contain too much water content and won’t hold up well or be able to make crispy tofu. 
• Garlic: Fresh cloves of garlic is best, but if needed, opt for a 1/2 teaspoon of garlic powder or garlic granules in its place. 
• Bell pepper: We used a mix of red, yellow, and green bell peppers for a variety of sweet and bitter fajita vegetables. Feel free to opt for your favorite bell peppers or whichever variety you have on hand in the fridge. 
• Onion: Both white onion and red onion are great in homemade fajitas. If you prefer a sharper, stronger onion flavor, opt for white onion. If you prefer a milder, sweeter onion flavor, use red onion. Unlike the garlic, we wouldn’t recommend replacing the onion with onion powder. You’ll be missing out on so much flavor! 
• Lime juice: Freshly squeezed lime juice adds a bright, tangy flavor that balances the flavor in the tofu fajitas. If you don’t enjoy the flavor of lime, it can be omitted!
• Spices: All you need is a simple blend of cumin, chili powder, paprika, dried oregano, salt and black pepper to taste, and optional cayenne pepper or chipotle powder. If you already have a pre-made fajita seasoning or taco seasoning on hand, replace the spice mixture with 2-2.5 teaspoons of your pre-made spice blend. 

Equipment Needed

• Sharp knife
• Cutting board
• Small mixing bowl
• Large baking sheet
• Spatula

How to Make Sheet Pan Tofu Fajitas

1. Press the tofu. We typically do this using our tofu press, but if you’re without one you can still press tofu well at home using a few basic household items. To do so, wrap the block of tofu in a clean kitchen towel or a few paper towels. Place the wrapped tofu on a flat surface, such as a cutting board, then top with a heavy object, such as a cast-iron skillet or a heavy cookbook. Allow the tofu to press for 30-60 minutes, or until the excess water is sufficiently drained. 
2. Slice the tofu. Cut the tofu into even-sized cubes, roughly 1-inch wide. 
3. Mix the seasonings. In a small mixing bowl, add the cumin, chili powder, paprika, dried oregano, and a generous pinch of salt and freshly ground black pepper. 
4. Season the tofu and veggies. Spread the tofu and vegetables on a large baking sheet. Drizzle with oil, then mix until well coated. Sprinkle with the seasonings and mix once more before spreading in a single, even layer. 
5. Bake. Place the baking sheet in the oven for 45 minutes, removing to mix everything every 15 minutes or so. 
6. Serve. Drizzle with fresh lime to taste and garnish with fresh cilantro before serving, as desired. 

Serving Suggestions

 Fajitas are the perfect meal prep meal and can be served as a hearty vegan lunch or dinner. They’re commonly served with warm flour tortillas or corn tortillas, then topped with an assortment of toppings to taste. Vegetarian fajitas can also be served as a burrito bowl with brown rice and the same flavorful toppings you’d use with tacos. 

Our personal favorite way to serve fajitas is over a bed of fluffy brown rice, greens, and black beans, then topped with pico de gallo, Homemade Guacamole, and our Easy Vegan Chipotle Sauce. 

Here are a few more topping ideas you may love: 

• Whole-Wheat Spinach Tortillas
• Restaurant-Style Salsa
• Vegan Sour Cream
• Vegan Cheddar-Style Shreds or Homemade Vegan Nacho Cheese
• Fresh cilantro
• Sliced jalapeños
• Pinto beans

Storage Instructions

Leftover tofu fajitas can be kept in the fridge for up to 5 days or up to 2 months in the freezer. To store, allow the leftovers to cool completely, then transfer to an airtight container. 

Reheat these vegan fajitas in the microwave or in a large skillet until warmed through. If frozen, thaw in the fridge overnight before reheating. Note that frozen and thawed bell peppers and tofu will have a slightly different texture but will still be delicious! 

More Easy Tofu Recipes You May Enjoy:

Dinner

Tofu Katsu

Dinner

The Best General Tso’s Tofu

Gluten Free

Sheet Pan Tofu Taco Meat (Gluten-Free)

30 Minute Meals

Vegan Tofu Egg Salad

 As always, make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you recreate any of our recipes, we love to see your photos!

Easy Sheet Pan Tofu Fajitas Recipe

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• Author: Sweet Simple Vegan
• Total Time: 40 minutes
• Yield: 3 servings

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Description

This Sheet Pan Tofu Fajitas recipe is made with crispy tofu, charred fajita veggies, and a homemade fajita seasoning that packs all the flavor. All you need is 7 ingredients, plus your favorite warm tortillas or burrito bowl fixings. Perfect for busy weeknights or on-the-go lunches!

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Ingredients

• 2 tablespoons oil
• 1 block firm tofu, pressed and sliced into small cubes
• 4 cloves of  fresh garlic
• 1 red bell pepper, cut into 1/2″ strips (about 1 cup)
• 1 yellow bell pepper, cut into 1/2″ strips (about 1 cup)
• 1 green bell pepper, cut into 1/2″ strips (about 1 cup)
• 1 medium white onion, cut into 1/2″ strips (about 1 cup)
• 1 lime, halved

Seasoning Mix

• 1/2 teaspoon cumin
• 1 teaspoon chili powder
• 1/4 teaspoon paprika
• 1/4 teaspoon dried oregano
• Generous pinch of salt and freshly ground black pepper
• Optional: a pinch of cayenne pepper
• Fresh cilantro, to garnish

Ideas to serve:

• Tortillas
• Cooked rice
• Greens
• Avocado, sliced
• Chipotle Crema

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Instructions

1. Preheat oven to 400°F and line a large baking sheet with parchment paper or a silicone baking mat.
2. Press the tofu for 30-60 minutes and slice into cubes.
3. In a small bowl, mix together the seasonings.
4. Add the tofu and vegetables to a large baking sheet and drizzle with oil and mix. Coat with all of the seasoning and mix once more.
5. Evenly distribute everything on the baking sheet and bake for about 45 minutes, mixing every 15 minutes.
6. Drizzle with fresh lime to taste and garnish with fresh cilantro.
7. Serve in tortillas or in a rice bowl. Garnish with fresh cilantro and dig in!

Notes

• If you would like to keep the vegetables crunchy, keep them separate from the tofu on the baking sheet and remove them when cooked to your liking. Continue cooking the tofu until crisp.
• The fajita vegetables will last in the fridge for 4-5 days in an airtight container.

• Prep Time: 10 minutes
• Cook Time: 30 minutes

Nutrition facts label provided by Nutri Fox.

Disclaimer: This is not a sponsored post. However, this page may contain affiliate links, thank you for supporting Sweet Simple Vegan!

The post Easy Sheet Pan Tofu Fajitas appeared first on Sweet Simple Vegan.